Sovereign Lodge Town of 1770

By greg | Published: March 28, 2012

The Town of 1770 is a very special place to us. We discovered this little gem of a town, with the nicest people you could ever meet, over 10 years ago. My Dad and his partner Dorothy, who are here from Canada for a few weeks were very keen to see the Great Barrier Reef and we packed up our bags and a few pressos and porlex grinders and headed North on a business/pleasure trip.

When we hit Bundaberg I asked Dorothy if she could pick out a nice place to stay and she shouted out the phone number for Sovereign Lodge and within 5 minutes the lovely Mara had us booked into the only room they had for a couple of days. This morning as we were packing up and cranking out a few coffees from their lovely room the owners Trevor and Lindy got very excited about the Presso. We have left a couple of Presso Espresso machines behind and are excited to have reconnected with Agnes Water and the town of 1770. Presso on the go–it’s the only way to travel.

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How to take your Presso apart for cleaning and repair

By greg | Published: March 21, 2012

A great little how to video from Koh & Co in New York. Makes you want to tap your toes and do some Presso Cleaning.

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Baby Food Tamper

By greg | Published: March 21, 2012

Baby Food Tamper

Thanks or sending this to us Brett Ryan. Very innovative. As a prize for your creativity we are going to sending you one of our new K49 tampers hand made in New Zealand. Congratulations.

Alison and Greg

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Presso Blend

By greg | Published: November 25, 2011

We are very proud to announce that the Presso Blend is now available. To get the most out of your presso it is very important to ensure you use the freshly roasted and ground coffee.

Our Presso blend is hand crafted, hand packed, uniquely selected coffee, roasted with love by an Artisan Roaster in Byron Bay.

An amazing bold and rich espresso blend with hints of chocolate, butterscotch, indian spice and earth, thick syrupy mouth feel, beautiful as a black or milk coffee.

25% Sulawesi Bukit Marante – washed
25% Brazil Rio Verde – natural
25% Ethiopia Harar – natural
25% Colombia Supremo – natural

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Stocked up for Christmas

By greg | Published: November 24, 2011

We are very excited to have just received our largest shipment to date. Just in time too..we were sold out for the 3rd time this year. A special thanks to all of our patient presso people who have been very understanding. Here are a few photos from our pick up and unloading yesterday. A big thanks to David Andrews for his customs brilliance and of course to the Cromwell girls for their unloading and packing (Caution Child Labour shown in one of these images).

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Tabaso Bottle Tamper

By greg | Published: November 3, 2011

There is nothing better then customer feedback. Note that I did not qualify what the flavour of the feedback is. Good or bad, happy or sad, we are always glad to hear from our customers.

Here is a perfect example of the type of unsolicited input and ideas we get. Last week I got into some back and forthing with John Cayler from the United States. John bought a presso and let me know he thought our shipping terms and pricing were a bit confusing. I thanked him for his comments and revised our wording and process–which I had to admit was a big improvement. Thank you John.

Today, I got another email from “dear john” and this time it was about our plastic tamper that comes with the presso. John let us know nicely that it left a little to be desired and referred to our free tamper scoop as a “thumb buster”. Point taken again. More points for John too, as he let us know he has discovered an innovative way to tamp using a Tabasco bottle. Can’t wait to give this a try, but we dont’ suggest using chilli sauce in your espresso.

John Cayler Custom Tamper

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Milton Moon Ceramic Japanese Cup

By greg | Published: November 2, 2011

Our cup runneth over. Today we got the most lovely wrapped parel in the mail. Brown paper, binder twine and calligraphy writing in black ink. “What could this beautiful package have in it?”

When I got home and showed Alison she knew at once it was from our lovely friend Milton Moon. We can’t wait to have our morning presso from this hand made cup. Thanks so much Milton and if anyone is interested in having a look at Milton’s work here is a link to his gallery

Milton Moon Thank You Again

 

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Porlex Tamper Boot for Presso

By greg | Published: November 1, 2011
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A tool is only as good as the person using it

By greg | Published: October 6, 2011

There is a saying that a tool is only as good as the person using it. This notion has inspired me to produce some helpful content for people interested in getting the most from their Presso Espresso maker and our associated coffee products. In the spirit of my mantra: fire, aim, ready here is a crack at how this will work.

Casting the right sort of people to demonstrate is key. Now let me see who do I know that likes to be the centre of attention and loves to be on the opposite end of a camera? Me, me, pick me… No, No pick Moe. Morley one of our four daughters is perfect for the job. This morning we had a go at taking some preliminary photos and video showing how the Porlex Hand Grinder works.

Here are a few of the action porlex pics. In the first shot Morley is carefully filling the porlex using the combination scoop tamper that comes with the Presso. In the second photo you can see Morley using proper  body position –straight back and serious demeanour to make sure the beans know you  mean business. Thanks Moe. More to come. I think we are onto a winning forumla here.

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Morning Grind

By greg | Published: October 4, 2011

Once again I take my hat off to Alison for her commitment to the products we sell. When I was away in the Daintree last month, Al retired our big 1950′s grinder, well it kind of retired itself to be honest, and started to use the porlex everyday. Wow what a difference the precision hand grind makes to the flavour. The Presso and Porlex are a great one two combination. I wonder how many calories you burn between grinding, frothing and pushing?  Also loving the flavours from the hand grind. This Social Coffee from Toronto is starting to grow on me.

 

Morning Excercise Program

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