Both Australia Post and our courier partners are doing their best to deliver as fast as possible, but there are delays at times. Here’s what Australia Post has to say;

24 August 2020
With our business adapting to the challenges the current pandemic presents, our normal practice of delivery has been impacted. There are delivery delays in our network due to:

• reduction in air freight capacity and passenger flights (which also carry our parcels)
• a significant increase in parcels volumes, many which require manual sorting
• hygiene and social distancing requirements in our network (such as social distancing through zoning, dedicated shift start times to reduce cross over of workers)

Express Post delays
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As a result of these unprecedented circumstances, our Express Post service is seeing significant delays in delivery. This means that while we continue to prioritise Express Post, and most parcels shipped via this service arrive on time, some could take five business days or more to reach their destination. We know these delays are frustrating, and we’re doing everything we can to keep delivering as safely and quickly as possible.

Curious to know how much coffee grinds to use for plunger or Pour-over / v60?

The most simple way is to base your coffee grind weight off the base line of 60 grams per litre of water for pour-over and v60, or 75 grams per litre for plunger. You can vary this amount based on personal preference, up to 10-15%, subtle changes can make a big difference.

​So if your pour over is going to make 500ml of coffee liquid, start with 30 grams of coffee grinds. The same amount from a plunger should be around 37.5 grams.

Buying online in Australia has been an important part of life for many Aussies over the years. I can remember when I first bought something online from Ebay in the late nineties - I wasn't sure how the process would work, how would I be able to contact the seller if I had any questions, how do I know if they have my correct address, what would happen if the parcel wouldn't fit in my letterbox! Wow, so much stress, I just wanted to buy something - maybe it would have been easier to just drive down the road to the shops!

Things have changed, and Bay Beans has been serving Australians since 2006, delivering coffee beans online in Australia every day since. Your coffee is roasted fresh the day you place your order, packaged and lodged with the courier service for delivery to you as fast as possible. 

The biggest benefit to home delivered coffee is that you can now obtain the freshest coffee available, something that was never before available when buying from the supermarket. It just wasn't possible - the supply chain could not support it.

Grab a bag of Bay Beans coffee delivered to your door - its an experience you'll treasure!  

Its true, Bay Beans coffee has been delivering coffee to homes all over Australia since 2006. Our Coffee Beans home delivery service has been the staple for so many Aussies in partnership with Australia Post, Aramax couriers, Startrack couriers and TNT. 

Your coffee is roasted fresh, especially for you - on the day you place your order online. You are guaranteed the freshest coffee in Australia as its packaged and shipped same day - anything else just wouldn't be my kind of home delivery service. 

After you place your order, I'll email you with a delivery estimate and confirmation of your order. Once your coffee is roasted and lodged with the courier, I'll email you again with the tracking information, so you know exactly when to receive your coffee beans home delivered. 

If you have any questions before you place your first order, James is always available and ready to assist. Reach him by email, Facebook messenger, Snapchat, Whatsapp, WeChat, SMS Text or call - yes, he really is available and happy to help - coffee is his passion! Ask him how to perfect your coffee making skills, what is the secret to a creamy flat white, or just to thank him for the fast and efficient service!

Grab a bag of Bay Beans coffee here. 

What is the secret to to making the perfect coffee? The answer is simple, and I'm not going to drag it out - use fresh roasted coffee beans instead of supermarket coffee beans. The difference is simply amazing and its no surprise really when you compare the journey of the two styles of coffee beans manufacture. 

Supermarket beans are typically roasted in large scale factories and allowed to be stored to degas before the coffee beans are packaged - this reduces the variability of the coffee beans packaging dynamics and reduces shipping costs and complexities. 

The coffee beans are then shipped from the factory to a holding facility or sorting facility, typically owned or managed by one of the large supermarket chains like Woolworths, Coles or Aldi. When a store requests stock of coffee beans, they are removed from pallet racks, added to the stores other items, shrink wrapped and loaded onto a delivery truck - it may come from an interstate storage facility. 

The coffee is then unloaded at the store and held in the store room before it is loaded onto the supermarket display shelves. This journey can be months, and that's before you've even loaded the coffee into your trolley. The biggest problem with this process is coffee is at peak flavour from a few days after its been roasted and for around 4 weeks after - it then starts to change in flavour, complexity and the crema is reduced. You'll then struggle to make a great coffee even with patience and delicate care of the extraction process. 

In contrast, your Bay Beans coffee beans are roasted fresh to order and packaged a few hours later that same day - to then be lodged with Australia Post that same afternoon. Its not uncommon to receive your coffee the very next day - it really doesn't get any fresher than that!

The crema, flavour and intensity of your coffee will be nothing short of amazing, every single time. If you've not experienced fresh roasted coffee before, you're in for a treat! My personal favorite is Bay Beans Super Crema - it will knock your socks off!

I received an email from a customer talking about their Bay Beans Decaf, and I couldn't help but to reply with the story of how this fabulous decaf came to be. The customer said;

Maybe I have no taste(?!?), I really don't notice the difference in terms of taste and complexity, of the standard beans to the decaffeinated beans. They seem just like the difference I'd expect between different full caffeine beans. (I drink black coffee).

Great job on the product and the service.

and my reply was;

It's interesting what you say about this Decaf, and you're not alone. Forgive me for rambling, but there is a story behind this decaf that I want to share with you. When I started Bay Beans coffee in 2006, I would letterbox drop a flyer to all my neighbours in Nelson Bay - yup, as a business owner, you'd know, when you get started, no task is off limit and outsourcing is rarely a financially viable option. The unappreciated benefit however was that I had the opportunity to meet some of my suburbs neighbours that might have been out watering their lawns, or jumping out of their car from an errand, some fresh air and exercise - its almost a shame we can't all do that! Anyway, back to my story of Decaf, one of the neighbours was curious to know more about my coffee roasting setup and packaging, he ended up declining my offer since I did not carry a Decaf coffee. He lamented that no one took Decaf seriously and if I did, he'd become a customer. 

Now, the idea of rejection, and a challenge laid down before me was something I was not going to let slide! Could a delicious full bodied Decaffeinated coffee even exist? As I researched what was required to produce a first class decaf, I began to understand where the problems lied. Decaf was treated like the bad alternative to coffee. those that wanted Decaf, were in a position they had to accept whatever was on offer. Cafe's of the day often stored pre ground decaf coffee next to their premium non decaf coffee grinder - no love at all for decaf! The second problem was, the process of removing caffeine from coffee was largely a chemical process - it was those chemicals that left a funny taste in the coffee. 

I searched high and low for a quality raw decaf coffee bean, that I could expertly roast and offer as Bay Beans Decaf - something that is worthy of me putting my name to. This had become very personal. I found a farm that produced raw Decaf coffee by using the all natural Swiss Water Mountain process to decaffeinate their raw coffee beans - the removal of any chemical processing was fabulous! One step better, their farm was practicing organic farming, so it's a win/win! I pay a lot for the raw product, but the challenge was offered to me and I accepted. I now have customers, just like you,  that really appreciate this Decaf coffee as being so similar in taste to their memories of non decaffeinated coffee, they wonder how it's even possible. I've had stories from customers where they serve their non decaf drinking coffee friends their decaf coffee from Bay Beans, and even after finishing the cup, they can't believe it when they are told they were served decaf, and this is people that have never tasted Decaf before. Usually they are the people that would immediately reject the flavour of a traditional decaf. 

So, that's the story of Bay Beans Decaf, and why it tastes so good. I made a commitment early to not discriminate and offer my Decaf at a price point that is lower than my Premium Reserve coffee, because Decaf coffee drinkers deserve the love, and I owe it all to that neighbour in Nelson Bay in 2006. 

Regards,
 
James Axisa
Chief Espresso Officer

www.baybeans.com.au
Mobile: 0428 555 535

Finding the right coffee for your small business is important - you want to ensure your coffee is fresh, so there are no bitter flavours, while ensuring your coffee is bold enough for a strong coffee when you need is and rounded so that if you want a single or half shot coffee, it's going to be able to not taste weak or watered down. 

South american coffees, like those from Brazil, Colombia and Nicaragua are popular choices, since they are robust and flexible at the same time. The most popular variety that features all these beans, along with a little Kenyan and PNG is Espresso Master.  

The great news is, if you find you'd like an even bolder flavour, and you know who those in the office that would kill for a great coffee, you'd have to select Super Crema. If on the other hand, you're dealing with a very wide audience, like office visitors, hosting meetings, seminars nor training sessions, you may want to select Forte? 

If you're the office manager, you need to ensure the coffee business you partner with takes your business seriously and is there to support you. Sure, this may sound like an overkill, but an office without coffee can be very tense. Bay Beans has been producing their great fresh roasted coffee and delivering to businesses all over Australia since 2006 and has transformed from being an online pioneer to becoming a reputable and trustworthy provider of coffee beans in Australia, When you place your order, you'll receive a confirmation email from James, the owner of Bay Beans, along with a delivery estimate and your tracking information. If there are any delays with your delivery, you can relax knowing that James is onto it and working with the courier driver before it even becomes an issue for you. 

Grab a bag or two of Bay Beans coffee to try, or if you'd like to chat with James, give him a call or drop him an email and he'll be happy to help, anytime.  

When an email exchange ends with "James, I am blown away by your response mate", its something I have to share. 

I often receive emails from customers asking for advice on how to perfect their coffee making skills, or how to select a coffee bean that will suit their flavour preference. With the right advice, some practice and some basic coffee hardware, anyone can be making cafe quality coffee at home. 

Here is an email exchange with a customer who is new to coffee and looking to make the right coffee bean choice.

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On Wed, 22 Apr 2020 at 7:25 am, Chris  wrote:

Hi James, after trawling the InterGoogle for a long long time I came across you and Bay Beans. Word of mouth is very persuasive for me and the recommendations have swing it for me before I even taste my first order with you 🤣

So... I'm a new home brewer and would appreciate some advice if that's ok. I'm using a grinder and espresso machine, and I love flat whites made with strong dark sweet coffee (not sugared sweet, just, well you know what I mean) and wondered which bag would be a good initial option for me to go with, get the grind settings right and enjoy the same yummy coffee that it seems you are rather well known for..?

Any suggestions would be very welcomed,

Many thanks,
Chris ​

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On Wed., 22 Apr. 2020, 7:35 am James Axisa (Bay Beans) wrote:

Hi Chris

Thanks for your email! 

I wonder, what model coffee machine and grinder do you use? 

James Axisa - 0428 555 535. 
Chief Espresso Officer - baybeans.com.au 


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On Wed, 22 Apr 2020 at 7:44 am, Chris  wrote:

Wow that was quick!! Thanks for getting back to me so fast..

Ok so the grinder is a Mazzer Mini and the machine is a Rancilio Silvia V3.

Hope that helps..?

Thanks heaps,
Chris 

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On Wed., 22 Apr. 2020, 8:11 am James Axisa (Bay Beans) wrote:

Oh, you sure have made great choices! 

The Mazzer Mini will serve you well for many, many years and will support any espresso machine you ‘upgrade’ to in the future. 

When I say ‘upgrade’, it’s difficult to find a worthy upgrade of the Silvia. It’s a machine that is most capable of making cafe quality coffee, much better than anything even twice the price. 

A lot of my educational videos and blogs were made using my Silvia and Mazzer grinder, the grinder I still own ten years later. Yes, I have a romance of Miss Silvia that will never be replaced :)

My favorite coffee at the moment is Super Crema - it would make coffee on your Silvia to die for. It really does have an abundance of Crema, but doesn’t answer your need for natura sweetness. For that, I recommend Espresso Master. It’s picked up a number or fine food awards for both Flat White and Cappuccino. If you find yourself wanted more punch from this coffee, experiment with grinding a little finer, dosing the same amount, but tamping a little softer. 

On the topic of Grinding, aim for a grind that has consistency crushed bath-bombs or table salt. You’ll end up with an extraction of 60mls of coffee from a double shot basket, using around 16-18 grams of ground coffee, and around 25-30 seconds. 

A really good tip, since you enjoy a naturally sweet coffee and paired with Espresso Master, is to modify your extraction. Continue to do everything exactly the same, but end your extraction at 15-20 seconds. You’ll be left with 30-40mls of coffee, so less yield, but the resulting coffee will be much sweeter. If you want even more strength, you can repeat the process for another shot - that could be the best of both worlds! 

The last piece of the puzzle is perfecting the art of milk texturing. That’s seperate to latte art which is what makes the coffee look professional, it focuses on making the milk texture fee thick without being bubbly (or watery). We can work on this part later when your ready. 

I hope this helps. 

James Axisa - 0428 555 535. 
 Chief Espresso Officer - baybeans.com.au 
​
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On Wed, 22 Apr 2020 at 8:29 am, Chris  wrote:

​James, I am blown away by your response mate. And I feel I must be in good company at least with the kit I'm using! 🤣

Thank you so much, I've ordered my first bag and will follow your instructions there - you've covered pretty much every eventuality for modifying the taste, honestly I can't thank you enough.

Look forward to chatting further,
Chris 
​

When your working from home, perhaps coffee is the most important part of making your day somewhat normal!

Here I am steaming milk for a flat white, extracting an espresso base for that flat white, while simultaneously topping up my espresso base in a coffee mug to make an American style long black. A traditional long black is made by adding hot water to an empty cup, then pouring an extracted espresso base on top of the hot water. While the American version is faster and more convenient to produce, requiring only the single cup, the traditional method ensure the crema is preserved and added to the top of the hot water.