Dead Man Espresso

2012-01-26T08:12:00.001+11:00

Dead Man is closed today. Happy Australia Day!

We also had our Staff Party last night, hence why we won't be open today. I can assure you you wouldn't want to be served by any of these fine folk today. Thanks for all your hard work in 2011 Deadies! We've got a great team, who we're stoked to have.

2012-01-24T13:27:00.002+11:00

This is DEAD MAN ESPRESSO,

In the early 1830s, this land was a swamp. A stain on the pristine bay.

In the 1840s, it was a muddy track between the fledgling commerce of Flinders Street and the regal mansions of South Yarra. A written off corner of an inviting, thriving port city.

In the 1850s, boatloads of immigrants flooded into Melbourne seeking their fortune on the goldfields. Wide eyed dreamers and crooks on the lam, the desperate and the enterprising and the beaten, thrown together cheek by jowl into a hostile land.

Most of them never made it out of the city. Dreams of a quick fortune were no match for the grim reality of the goldfields and the Victorian bush. Desperate and homeless, they set down the only place there was land left.

Lost souls pegged out their plot and erected a tent in the swamp. Almost overnight sprang up a sprawling, ramshackle suburb of canvas and mud. It stank of death and despair. They called it Canvas Town.

It was harsh. It was brutal. Yet there was a strange pride in the people of Canvas Town – despite all the odds, life hadn’t beaten them. Not completely. At the end of the world these settlers had made something out of nothing.

By the late-1850s, Canvas Town had been cleaned up. Streets started taking shape, land was divided and sold, and settlers built cottages and terraces.

But for a few brief years, South Melbourne was known by a different name – a roughshod graveyard of broken dreams, hopeless days and desperate measures.

Dead Man Espresso sits on what was once the heart of Canvas Town. Like those early settlers, we're damn proud of our little plot of Melbourne. We believe in building something.

We use what we can from nearby – local suppliers Warialda Beef, Istra Smallgoods and Hook & Spoon Mutton; herbs from the garden on the roof; seasonal Victorian produce, honey from our rooftop beehive.

And the coffee? Using the best beans from the best roasters around is a luxury the founding ancestors couldn't have dreamed of. But we think they would have approved...

2012-01-20T22:33:00.001+11:00

We're very fortunate at Dead Man to be allowed to grow a few veggies and herbs on the roof of the building. Good landlord! Nice to be supported by an owner who gets what we're trying to do. Nothing to grandiose, just trying to grow some stuff and trying to understand seasonality. Recently we've had bucket loads of different types of tomatoes which we use in our very popular brekky item... The Panmolle.

2012-01-18T21:41:00.001+11:00

Dead Man has been licensed for a little while now stocking a nice array of craft beer from Australia, New Zealand & Europe with wines from Prince Wine Store. We are also open later on Friday nights till at least 9:30pm. So if you feel like a good brew after work, be it beer or coffee, come perch yourself on the balcony and soak up the views.

2012-01-17T20:42:00.001+11:00

2012-01-16T22:10:00.001+11:00

2012-01-11T09:44:00.002+11:00

2012-01-10T15:21:00.003+11:00

2012-01-08T13:23:00.003+11:00

2011-12-21T17:00:00.000+11:00

Christmas Hours

Closed -

Saturday 24th December

Sunday 25th December

---

Closed -

Saturday 31st December

Sunday 1st January

Monday 2nd January

Open -

26 Dec - 6 Jan

We will be open from

8am - 3pm

with a short menu available.

Merry Christmas & a Happy New Year to all of our wonderful customers, friends & family.

2011-08-31T20:42:00.000+10:00

Mmmm.. A lunch special this week. Smoked Salmon Nicoise Salad

And one of popular brekky dishes... Potato & Herb Rosti w Smoked Salmon, Avocado & Poached egg. Also available for lunch.

Dessert - As mentioned all cakes are made in house. Here's another goodie, Purple Heirloom Carrot Cake.

2011-08-23T19:07:00.000+10:00

Selection of Dead Man cakes. Nice work today, Bec, Cameron & Ekta. From now on all cakes will be made in house. Yippee!!!!

2011-08-18T20:24:00.000+10:00

Todays lunch special risotto; Warialda Beef Chorizo with Fire Roasted Red Capsicum, kale, saffron & parmesan tuile and from our breakfast menu the Panmolle, Spicy Pork Fennel Sausages, fresh tomato salad & poached egg

2011-08-17T18:02:00.000+10:00

We're stoked to have our new Head Chef, Rebecca Kaye on board now. As much as we love our coffee it's great to have someone in the kitchen equally as passionate about food - seasonal & regional produce We've been looking for someone like Bec for awhile (who worked with Kylie when they were at St Ali) and together with our other new chef Cameron and long serving chef Ekta we aim to keep delivering good & seasonal cafe food. As well as baking our own cakes on a daily basis. Here are two of todays specials; Warialda Beef chorizo, baby dutch carrots, celery & beetroot with poached egg and (below) Pulled Ham Hock with lentils soup. Both sold out today! Expect daily specials with a new menu coming soon. If you're on twitter you can follow Bec @bextsakaye. So welcome Bec.

2011-08-08T17:53:00.000+10:00

Last week Pip and I were stoked to be a part of the 2011 State of Design Festival - Urban Realities 3 Day Design Challenge courtesy of Breath Architecture who subsequently won the challenge. We had the easy part though, Slayer coffee machine and coffee were supplied by Coffee Supreme. It was nice to spend sometime getting to know it, albeit in bloody cold & rainy conditions. Elaine of Abbotsford Club, My Sister Says & Servery & Spoon & Alex of The Premises also did some time on the coffee. The below pic is Jeremy of Breathe giving a talk on the ideas behind their concept. Loved the notion of blocking out the eyesore that is the Docklands. Aside from the visual and relevant aspect of the water, the water barriers also blocked out the wind. And a section was left open facing the water as the one true line of sight for beauty(and that's not towards Etihad) Man what an absolute disgrace the Docklands is. It really makes me angry when you see time and time again, Melbourne being ruined by weak councils & governments in the face of souless & self serving property developers. Way to go Jeremy and Crew on your much deserved win. More information here from Broadsheet

2011-08-07T14:40:00.002+10:00

Dead Man staff coffee tour. Need to do more of these. Blessed with lots of choices to cup coffee around in Melbourne. First stop Seven Seeds. The Brazil Ambiental stood out, really noticeable hazelnuts. The Kenya (whatever it was ) was delicious as well. There was also a surprise blend from another roaster on the table which tasted like, smelly socks and old tyres. Reminded me of when I did work experience as a mechanic back in high school. It really highlights the quality of what Seven Seeds does and the act of 'coffee washing' that some people can do in the name of specialty coffee. Was so surprised that a blend could taste so bad! Shameful.

Next stop Coffee Supreme to get a rundown on the Slayer by Justin. I highly recommend anyone on the market for a coffee machine to go have a chat to Justin about the Slayer, I'm sure you'll walk away impressed with the level of knowledge he & his crew have on coffee machines and the commitment to the servicing & maintenance side of the Slayer.

Final stop at Proud Mary for a pour over of Panama Don Pachi Geisha - Natural Process. Wow, Fruity as. Strawberries & a whole lot more! Y'all gotta get down and try that one. Also a syphon filter of Rwanda Abakundakawa COE #13. Sweet & caramelly. Some more espresso of I can't remember what and we all finished, Kelly, Pip & Toby No. 1 & myself with some mighty tasty lamb sandwiches.

2011-07-23T12:55:00.001+10:00

Who is the Dead Man?

In the early 1830s, this land was a swamp. A stain on the pristine bay.

In the 1840s, it was a muddy track between the fledgling commerce of Flinders Street and the regal mansions of South Yarra. A written off corner of an inviting, thriving port city.

By the late-1850s, Canvas Town had been cleaned up. Streets started taking shape, land was divided and sold, and settlers built cottages and terraces.

But for a few brief years, South Melbourne was known by a different name – a roughshod graveyard of broken dreams, hopeless days and desperate measures.

Dead Man Espresso sits on what was once the heart of Canvas Town. Like those early settlers, we're damn proud of our little plot of Melbourne. We believe in building something.

And the coffee? Using the best beans from the best roasters around is a luxury the founding ancestors couldn't have dreamed of. But we think they would have approved...

2011-05-25T19:59:00.000+10:00

Dead Man will be opening for nights soon so we had a staff dinner to taste some of the new menu items and wines. Not sure what we are yet.. we'll keep you posted when we have nutted it out. Think rotating wines from Prince Wine Store; Craft beers from Victoria and Overseas: and Slow cooked food.

2011-05-22T18:38:00.000+10:00

Panmolle with spicy fennel pork sausages, chargrilled ciabatta and tomato salad

2011-05-22T17:26:00.000+10:00

Last month we had a staff demo on each members pour over style. Calum brought in his gas burner as was brought to our attention the biggest problem was loss of heat from transferring boiled water to Hario Kettle. We now have an induction cooktop which we use for each pour over. Boil the water in the Hario then away you go. Water hits coffee between around 95c

2011-04-26T19:22:00.003+10:00

We were closed today which gave us a good opportunity to get out the Refractometer and Mojotogo and play around with brew ratios & extraction yields. It's relatively easy to measure but it's the relationship between each parameter that it's the tricky to understand. Thank god for Pip Heath and his scientific mind for leading the way today. It would be awesome if we could close once a week and spend a day just on espresso extraction yields but unfortunately that 'aint going to happen.
I think generally at Dead Man our shots are dosed higher roughly around 21grams, sometimes under sometimes over, and our brew ratios are between 70-75%. Sometimes 75%-80. Other people like it around 65%. Like James Hoffman.
1) Firstly, we started measuring without changing anything around. The brew ratio was 55%. In this instant Pip ran the shot for 30 seconds. We normally hover around 27 secs. We measured and it did taste slightly bitter. As the chart says it was over extracted. 23.1%, Outside the preferred 18-22% range. So it tasted bitter because we ran the shot too long?

Extraction Yield 23.1 %
TDS 12.7 %
Dose Weight 20.0 g
Beverage Weight 36.3 g
2) Then I think we stopped the shot at 25 seconds. It weighed 23.9 grams. Much less than the first. The Brew Ratio was 87 %. And we we under extracted at 16.8% below the desired target of 18%

Extraction Yield 16.8 %
TDS 14.6 %
Dose Weight 20.8 g
Beverage Weight 23.9 g

3) I'm not sure what happen here. Might get Pip to enlighten. I think we changed the grind stayed on 25 secs but totally over extracted the shot.

Extraction Yield	28.4 %
TDS	17.4 %
Dose Weight	20.4 g
Beverage Weight	33.3 g

4) We played around with a few shots in between then decided we like roughly 65 - 68% brew ratio. This shot was overdosed. To weigh we took basket out of portafilter, quickly weighed and put back. I think it ran for 25 secs. (I saved the times in the Mojo but can't work out how to see it from saved recipes)

Extraction Yield	23.1 %
TDS	16.1 %
Dose Weight	21.9 g
Beverage Weight	31.4 g

5) So we were liking the brew ratio around 65%. If we dosed around 20 grams that would give us 30 grams of brewed coffee. We dosed coffee, quickly took basket out of portafilter, weighed, scooped excess coffee out, exactly 20 grams, quickly placed back in, tamped, into grouphead, brewed for 25 secs. Voila! Extraction Yield of 18.2 %, tasted and yes we liked! A little bright, smooth, balanced and the nutty flavour more noticeable. The numbers look a bit neat but from my understanding we can choose any brew ratio, which is a personal preference and work back from there to ensure correct extraction yields. If your brew ratio is around 70% plus it will be more syrupy, thicker, intense and if say under 65% it will be for what I've a better description, watery, but maybe more balanced.

Extraction Yield 18.2 %
TDS 12.1 %
Dose Weight 20.0 g
Beverage Weight 30.0 g

6) We then wanted to replicate what we did. This shot ran for 26 secs. We stuck with a 66% brew ratio. So that extra second resulted in a higher TDS in the cup and extracted more coffee from the dose?

Extraction Yield 21.2 %
TDS 14.1 %
Dose Weight 20.0 g
Beverage Weight 30.0 g

We are a long way off from totally getting how heads around all this but we now have more definitive parameters to which to articulate to our staff. But more to the point we are determine to make the best coffee we can... purely for our sake but you might as well benefit from it!

The above chart is a diagram of measuring the total dissolved solids of a filter coffee. Taken from the SCAE website on the Gold Cup programme. So in the cup there is 98.5% water and 1.5 % coffee solubles. For espresso it would be 85 - 90% water and 10%-15% coffee solubles.

2011-04-22T17:44:00.000+10:00

Our new breakfast item which we tried as a special today to see how it went. Baked polenta (with thyme, parmesan & celery salt) Slippery Jack & Oyster mushrooms, pesto, poached eggs and a parmesan tuile. A beautiful new tasty dish! Happy Easter everyone. We are open tomorrow (Saturday) but closed Sunday, Monday & Tuesday.

2011-03-20T22:50:00.000+11:00

I know what I'll be doing next Monday. Drinking bucket loads of coffee at Market Lane. On March 28th, Toshi and Masa will be running Market Lane Coffee to generate some much needed donations for the earthquake and tsunami victims of Japan. If you are free anytime during Monday, and would like an epic cup of coffee goodness while helping out with the charity, please come along to Market Lane.
See link Cup of Relief

2011-03-17T15:53:00.001+11:00

We all went to the Microbrewers Showcase at Fed Square last night which focused on Victorian craft beers. I really loved the Hawthorn beers, could definitely drink those on a regular basis. The pilsner tasted like it was made from a golden ray of sunshine.

Also enjoyed Mornington Peninsula Brewery and Toorborac Brewery which I hadn't tried before. Watch this space for our own special craft beer menu coming soon.

2011-03-13T16:59:00.004+11:00

The final day for us at the Broadsheet pop up cafe part of the Melbourne Food & Wine Festival. Our handmade porcelain cups(samples) were well received. I've been umm'ing and arr'ing over these for some time and have been pretty busy and not made a decision on what to do with pattern and sizes but I know now! I'll be getting in contact with the maker this week and placing an order.

Beautifully hand crafted and durable. We will use them for our pour overs and also to sell on. Single cups or a pack of six. (Thanks Bridget of Seven Seeds for the suggestions. Agreed)

Bowen (7 seeds) dropped in fresh back from participating at Coffee Common at TED and showed us a photo of how much weight he gained in America from just being there for 2 weeks.

From left Pip 'Lionel Messi', Callum, Nellie & a slimmer Bowen. Man that Hawthorn Pale Ale was delicious and it's also imported... all the way from Hawthorn!

And can I just say what an awesome job Reggy did from Proud Mary's and watch-this-space-jewellery-maker of managing the joint (along with Dave.) The shops on Crossley St will miss her for sure.

2011-03-06T22:59:00.001+11:00

Dead Man Espresso at the Broadsheet pop up cafe today as part of the Melbourne Food & Wine Festival. We will be there again next Saturday. Market Lane are on tomorrow.

2011-03-05T15:12:00.000+11:00

Veg Out farmers Market today. Really interesting crunchy juicy bite these organic nashi pears. Great on their own or as a juice. Bought a box to use in cafe. The owner used to own a cafe, you may have heard of it, the Galleon, before selling up and buying a farm. Well done on the produce. Thanks for dropping of the box.

2011-03-04T09:07:00.001+11:00

Getting ready for the Broadsheet cafe which opens today. Have a look at the link to see who's on when. Me and Callum kicked off the day by heading over to Seven Seeds for a cupping session of which one of the coffees was the revived Dead Man blend, which we will use this Sunday at the pop up. A blend of Sulawesi Toarco and Kenya Kiangombe. Also on the table was Seven Seeds blend El Guido, the blend for today. Reckon Callum was looking a bit worse for wear,"another coffee Callum?"

Last night was the opening party where hoards of people were milling in Crossley St(busted Nellie) It was great to see all involved having a good time. You can also pick up our tasty house made jams from the pop up cafe.

2011-02-12T22:31:00.001+11:00

Some say his blood runs at 93 degrees celsius and that he once punched a nun in the face for not knowing the Total Dissolved Solids of her espresso. All we know is, he's called the AASCA-Detpak-2011-Australian-Barista-Champion-Man-of-the-World-Do-it-Right-the-First-Time-Hey-What's-Your-Number-Yes-I'm-Free-Make-an-Appointment-No-Not-You-Your-Smile-is-Like-an-Ethiopian-Aricha.

Matt Perger of Market Lane Coffee and now Axil Coffee Roasters preparing for his rockstar shifts at Dead Man. "The answer lies within the eggplant" he was rumoured to have said. Not sure what that means or even if he said it but if this is how he makes great coffee well, we'll take notice.

Well done Matty on your recent win. Good luck in the future.

2011-02-10T19:11:00.000+11:00

One of the mum's from Kylie's mothers group gave us a bucket load of plums from their backyard. Thanks Prue & Kenta! The green ones are Greengage Plums which we made jam out of. We loved these plums. So sweet. Didn't need much sugar for the jam either. Separate the pips. Keep. Rap in Muslin cloth. Add back in with a third sugar to fruit. So limited stock available. You won't be disappointed.

2011-02-02T16:24:00.000+11:00

New Sanga: Balsamic Roasted Tomato Caprese Sandwich. We're trying different breads at the moment which are all from Noisette. Here we've got the Olive Bread which we think goes really well with The Shaw River Buffalo Mozzarella & Basil.

2011-01-31T16:56:00.000+11:00

A few more of our confirmed new sandwiches. We're still working through the new menu but lock these babies in. Marinated Tofu, with Carrot, Daikon, Japanese Mayo, lemongrass. For those that don't like tofu you'll be pleasantly surprised. Seriously tasty.

And Smoked Salmon Bagel with Cream Cheese Capers Salsa. I smashed this today for lunch. Lots of gooey flavours. Perfect for lunch.

2011-01-28T11:58:00.002+11:00

ESPRESSO: From Market Lane this week we have Guatemala Santa Clara on the espresso machine as our COD. Will be ready by tomorrow so will let you know how it goes. The Seven Seeds Espresso Blend is what we serve all day every day.

RETAIL: Can't get over to Market Lane in Prahran or Seven Seeds in Carlton to get your weekly coffee for home, you can buy retail bags of coffee from Dead Man. Brazil Fazenda Barreiro is a great single to go with milk, got lots of body and as espresso dark-chocolatey-fruit-cakeness.

FILTER/POUR OVER: El Salvador Ernesto Natural Selection = Awesome Goodness. served as pour over this offers juicy ripe fruits, raspberry & blueberry. We love this one. Come try it before Nellie drinks it all. Click on the link to read more info on the coffees at Market Lane's site. "Ernesto, or as he likes to be known, Neto, only produced a very small lot of this coffee (180KG in total!). He carefully hand selected perfectly ripe cherries from each of his farms and then naturally processed them by laying them out on African sun beds to dry in the sun, turning them regularly to ensure the coffee dried evenly."

2011-01-27T16:04:00.000+11:00

2011-01-24T19:28:00.001+11:00

The newest addition to our lunch menu: Thrice Cooked Roast Warialda Beef, Red Pepper, Chimichurri (Parsley Pesto) & Onion. So delicious! The beef is very flavoursome and melts in your mouth. The next roast we might try it with a bit of mustard rolled in the middle...hmm I wonder.

2011-01-23T18:27:00.001+11:00

Went to the Melbourne Showground Farmers Market today. Got some Golden Nugget Pumpkin, Lemon Cucumber, Golden Baby Beets and College Challenger Tomatoes. We are almost finished with our new menu. It's a change in direction for us between Monday - Friday. We'll post some pics over the next week of our new sandwiches, bagels, toasties & baguettes. We're thinking of adding a Rainbow Salad Sandwich to the menu, hence the Golden Baby Beets and potentially Lemon Cucumber along with some other bright vegies.

Already underway are:

Warialda Beef Pastrami & Pecorino Toastie

Holy Goat Goats Cheese & Pesto Toastie

Gruyere, Pecorino & Fontina Toastie

Croque Monsieur - Ham, Gruyere, Bechamel & Dijon

Hook & Spoon Slow Cooked Mutton & Pickle Vegies Fresh Sandwich

Lemongrass infused Tempeh with Carrot, Daikon, Mayonnaise Fresh Sandwich

Balsamic Roasted Tomato, Basil & Shaw River Buffalo Mozzarella Fresh Sandwich

Granny Smith Apple, Peyangana Cheddar, Housemade Onian Jam & Cos Lettuce Fresh Sandwich

Chicken Waldorf Bagel

A few more to come like:

Roast 'Warialda Beef' with Dead Man Chutney, Mushroom Duxelle & something else?? Not sure yet. Got a few ideas.

And of course:

Thomas Keller's BLT with Pork Belly, Spinach Puree & Gazpacho on Brioche

We're looking for different variety tomatoes to form part of the Chargrilled Bread Panmolle with Old English Sausages and Poached Eggs.. a very tasty & hearty breakfast dish. Currently we're using Mountain Ox Heart Heirloom Tomatoes but will test the juicy College Challengers tomorrow.

Look forward to seeing everyone in the new year. I'm sure you'll love our beautiful new lunch menu. Also available as take away.

2010-12-26T19:36:00.000+11:00

How's the Costa Rican Monte Copey, Toshi?

2010-12-17T15:57:00.000+11:00

Check out that zucchini...

2010-12-16T11:08:00.003+11:00

DEAD MAN OPEN NEW YEARS DAY!!!!!!

We want to say a big thanks to all our customers for their support & patronage which is why we are going to stay open right through, except Xmas Day of course. Yes that's right we'll be open New Years Day as well!! Cause we know how hard it is to get good coffee when you really need it. So we expect to see many a hangover on this day.

Kitchen will close on 23rd December at 3.00pm and reopen 7th January. We'll be running with a limited menu though and shorter hours.

Normal trading

DECEMBER 23 THU Open 7.00am - 4.00pm (Kitchen Closes 3.00pm)

Limited Menu

DECEMBER 24 FRI Open 8.30am - 2.30pm

DECEMBER 25 SAT CLOSED

DECEMBER 26 SUN - 31 FRI Open 8.30am - 2.30pm

JANUARY 01 SAT Open 9.00am - 2.30pm

JANUARY 02 SUN - 06 THU Open 8.30am - 2.30pm

Normal Trading

JANUARY 07 FRI Open 7.00am - 4.00pm (Kitchen Closes 3.00pm)

We hope to see you all over the festive season and from all the Dead Man crew we wish everyone a Merry Xmas

MERRY XMAS!!!!!

2010-12-10T17:42:00.000+11:00

We've had so many enquiries from people wanting to buy our jars. So here you you are. Our very beautiful industrial amber glass jars, which hold a litre or 250 grams of coffee with room to spare. Retail price is $25 each. We use them for coffee and as a vase for flowers. Great Xmas present I reckon.

2010-12-09T16:56:00.000+11:00

What better way to say Merry Xmas to your loved ones than with a Dead Man tea towel. Available in red or black. Limited stock. $25 each.

2010-12-04T18:06:00.000+11:00

Two tasty-not-too-heavy-summery-dishes from the Lunch Menu: Baby Beets Salad with Orange, witlof & labna / Skirt Steak with warm farro & rocket salad.

2010-12-04T17:48:00.000+11:00

New vegetarian breakfast item: Housemade Beans, Red Pepper, Ciabatta & Coriander.

2010-11-10T21:04:00.002+11:00

Surprise!!! I know youv'e been checking here every so often and it's been the same blog post for over a month! I know, I know... it sucks. There's so many blogs I follow and it bugs me when they haven't updated, and it makes me think, 'maybe they're just not into it anymore' . But we are! Notice our Twitters on the right... it's just so much easier.
All I'm going to do now is update photos. With maybe some words. Let's see if that makes it easier. Roof garden has begun... Tomatoes, zucchini, eggplant, basil, chilli, capsicum, parsley, cos lettuce....

2010-09-23T18:56:00.005+10:00

We've been wanting to grown our own herbs for a while now. Originally we went down another avenue of having a landscape architect design a roof garden which was all encompassing and impressive but more expensive. Then we found these guys and it was 'yeh that's what we need!'. The Little Veggie Patch Co Have a look at their website. They've done veggie gardens for Church St Enoteca and Stokehouse. And good bang for you buck as well.
So here's some pics of day one. In about 2 weeks all staff will get together and plant the first seeds. We are all so excited to grow our own herbs, lettuce and maybe tomatoes. Thanks Fabian & John. If there are any cafes all even folks at home that want to start growing their own I would definitely recommend these chaps. Cause it's more than just dirt and seeds, you need your right PH levels, make sure there's enough nitrogen and then you need some magic worm poo.. I think that sounds right... was trying to keep up with Fabian. We have definitely got one of the best backdrops of any herb garden around. Come on Summer!

2010-09-22T18:05:00.002+10:00

Our current Dead Man Jams:

2010-09-21T18:38:00.001+10:00

Here's a wee snapshot of some potential new dishes for lunch. Stay tuned and hopefully we will have finalised them this week.

Yeh spring time! Jo getting stuck into the broad beans

I was going to put this photo on the blog highlighting her enthusiasm but thought not as it might embarrass her

Broad beans & Asparagus, part of a new dish

Not finish yet but here's a sneak peak, broad bean quenelle's & asparagus. ... need another something, got some ideas, try them out tomorrow

Almost done. Herbed crumbed chicken schnitzel with appleslaw...

This baby needed something else but first must find the right product and supplier.

So after sampling lots of new dishes this could be the favourite. Birds nest rosti w poached eggs, sprouts and ash goats cheese. We added some cherry truss tomatoes as the juice blended nicely with the rosti... but might look at other alternatives (though I'm pretty happy with they way it is!)

2010-09-16T15:19:00.005+10:00

An awesome latte art smackdown by Market Lane last night with funds raised going to Coffee Kids.

Some of the Dead Man Crew

Michael Vs Baptiste of il Fornia

Cale on the left from Duchess of Spotswood

Matt from Market Lane Vs Johnno from St Ali

A guy from Korea flying in just for the Market Lane Smackdown?

Toshi of Market Lane Vs Cam of BBB/Seven Seeds & MC Dave Makin of Axil Coffee Roasters

Not sure if these were their coffees but it was one of the closest battles. Toshi just nudging out Cam

Will of Auction Rooms making it thru to the next round.

A coupla beers later and Nellie of Dead Man jumps in as a wildcard. Also to represent the outnumbered girls.

Jake of Auction Rooms Vs Jason of Market Lane. Recall this was a close one. Jason through.

TayTay of Seven Seeds and 1963

Beer supplied by Stone & Wood & prizes by Crumpler

The Judges, Fleur of Market Lane, Mark of Seven Seeds and me...

...who for some reason kept misjudging the distance between his finger and the coffee. I blame Stone & Wood.

The semi-finalists

And the winner... Toshi of Market Lane. (such a pimp these days)Dead Man wants to thank Market Lane for putting on such a great event. Good turnout & Good Vibe. Love those guys. They raised $1700 for Coffee Kids. Stay tuned for Toshi's next event where he holds a fundraiser for 'Our right to hunt Foxes'

....the phantom barista...

2010-08-31T18:04:00.000+10:00

The top ten scores for the Premier League Fantasy Football are as follows. Winner of 5 free coffees for the month of August is Matt Riches. Jeremy started off on top but kinda flopped last week, is the pressure getting too much for Team Dickson? Henry looks like he might be the one to watch in September but there's nothing daring about 5 in defense, more like Henry's Cautious Devils and also look out for the Kiss of Death. When you're in next ask Nitish what his inside tip is. It worked for him last week. I'm expecting more from the Hungry Weasel, maybe he's eating too well these days, all that fine food at Circa, maybe change your name to Content Weasel.. with scores like that Clarkey.
Game on September!

1 the luciel balls Matt Riches 61 193
2 Mutton Chop Luke Mutton 56 182
3 Anoos United Simon Boucher 33 176
4 El Toro Grande Utd Kevin Wong 52 175
5 oldbogotonians Jeremy Dickson 37 173
6 Gooners Ryan Marks 36 153
7 henry's daredevils henry preston 58 149
8 teekaywhy Kai Yau Teo 51 146
9 Hungry Weasel Andrew Clark 45 144
10 Kiss of Death Nitish Kissoondhery 62 142

2010-08-26T21:41:00.001+10:00

Staff Wanted: We are currently seeking a full time waiter, barista and chef.
Please email resume or apply in person. Not at lunch time, though I'm sure I don't have to say that!

Requirements;
Waiter - Efficient, speedy & punctual. Friendly.
Barista - Experienced. Passionate about coffee and other brewing methods.
Chef - Cool head. Interested in regional & seasonal produce. (Day time work only.

luke@deadmanespresso.com.au

2010-08-20T20:56:00.000+10:00

2010-08-19T19:12:00.000+10:00

There was a nice spread on us in the September edition of the Delicious magazine. Not sure if there are any copies left, think Mum has bought them all. It's great to be included in a mag that we buy and the exposure it generates. We are somewhat in no-mans land, nestled amongst the brothels, near the freeway and away from the hub of Clarendon St and South Melbourne Market and so word of mouth and articles like this helps let people know where we are. Good to see Nashy make it into another magazine. We also had a mention in the latest Gourmet Traveller Wine mag as part of a guide to Melbourne by Matt Skinner. Awesome. Thanks Matt.

From Market Lane Coffee this week served as pour over we have the Kenya Mtaro. Also from Seven Seeds we have Tanzanian Peaberry Songea, sweet with good acidity which is also in our Dead Man blend along with the Bolivian Cup of Excellence Lot 11 & Sulawesi Toarco.

2010-08-17T19:41:00.001+10:00

Went to the Collingwood Farmers Market for the first time on Saturday. There were a few meat producers I wanted to check out, like Warialda Belted Galloway Beef and Hook & Spoon. Had read about Hook & Spoon and liked their ethos. Would like to see these guys twittering more as we're interested in learning more about their produce and how their day is made up.
Had my hands full with Bowie, so could only grab a few items. Brought back some Mutton Backstraps which we tried as a lunch special today. Man, the Mutton was so tender. Also grabbed some Royal Blue Potatoes from Jones Potatoes(had a pretty good selection there), so Nitish whipped up a Mutton Forrest Garniture w Pepperberry Spice. The plan is to get to a farmers market each weekend and learn more about the regions & it's produce. Bring back some new goods and give it to our MacGyver in the kitchen, Nitish and see what we can make.

Here's a little vid of the Collingwood Farmers Market.

2010-08-15T20:25:00.002+10:00

Before we opened, almost a year ago, I spent a lot of time looking at design blogs as well as coffee and food blogs... and still do! They're so addictive and there are so many out there and they're free. Just like anyone I'd prefer a magazine or book but that's just not practical nor affordable. It's tricky finding time to keep this blog alive which is a bit annoying as I wanted more for it. Twitter has been the saviour. I don't do Facebook but Kylie does and I hate emailing but I swear by Twitter. It's such a good learning tool. Instead of blogging I've found myself spending more time following peoples tweets. If they've found something worth reading, say on coffee, they will tweet it and I'll read it. So in a way I just let it come to me. We seem to get a few people asking questions about suppliers, furniture, coffee etc. Some as customers, others as new business owners like us. This is our first business and if we can pass on any information we are only to happy to do so. We'll try to keep this blog up to date but if we get a bit slack come and get me from Twitter Land and drag me back here.

2010-08-14T17:15:00.001+10:00

Dead Man Espresso's Premier League Fantasy Football is about to kick off. Still time to join though, go to www.premierleague.com and register, then email me for code to join our private league. It doesn't matter if you sign up after the first game, you may just be behind a few points. But you'll probably still be ahead of Alex Lobov. All Dead Man customers are welcome and twitter followers. 5 Free coffee's to the highest score for the month(I know, I know, broke the bank on that one) and $100 cash prize for the overall winner.
Game on!

2010-08-11T21:05:00.000+10:00

Dear Blog, apologies for our absence as of late.... but we have something we think is great - Rainbow Chard w fig & walnut open sandwich...oh and a little blue cheese...yummmm! Now wasn't that worth the wait!

2010-06-30T19:09:00.000+10:00

Todays lunch special was a bit of a treat. Fresh Blue Fin Tuna prepared four different ways, seared, sashimi, tartare & pan fried with spinach. It literally melted in your mouth. Big thanks to the affable Matt. More please!

2010-06-28T20:38:00.000+10:00

Nice write up about Dead Man in the latest Weekly Review, featuring our one and only Trent Nash. Kudos mate. While I'm still asking a customer what coffee they want and what their name is, Nashy has already made it. He's pretty bloody good like that. Also check out one of our old crew, young Willy Glover(Dapper!!!) who featured prior to Nashy & who is now working over with the good crew at Auction Rooms... (Photos by Darrian Traynor).
The Weekly Review

2010-06-06T20:55:00.000+10:00

Seven Seeds 1st Anniversary Party last night. Beer supplied by The Good Brew Co. and food by the Beat Box Kitchen. Always a great night.

The best 'faux-mid-sentence-poser' Juzzie and Jason

2010-06-02T17:35:00.000+10:00

New winter operating hours: Monday to Friday 7am - 4pm. Saturday & Sunday 8am - 4pm. We wouldn't mind having an extra hour in bed on Saturday... we know you do! Kitchen closes 3pm everyday.

2010-05-19T18:45:00.000+10:00

Italian wine tasting at Seven Seeds last night. Thanks Mark & Bridget for inviting us along. Loved it. And of course, thanks Matt from Trembath and Taylor .

2010-05-13T19:39:00.000+10:00

From Market Lane Coffee this week, we have their Tanzania Blackburn Estate Shades of September as pour over. We are coming to the end of this tasty bean, but more juicy singles to come. So get in quick to pick yourself up a bag. We sell Market Lane coffee to take home in 250gm bags.
Been to Market Lane yet? No. Well here's some snaps to show you how awesome it is. Located at Prahran Market, it's just up from Chapel St, near Aldi.
It's beautifully designed. The attention to detail is impressive. Love the space and layout. The crew are passionate and just kinda awesome and their green bean selection is why we want to serve their coffee in-house.

2010-05-06T18:15:00.000+10:00

Sorry. Busy. Can't blog. Working on new menu and other things. Also camera is overseas. Still love you though.

2010-04-23T19:37:00.000+10:00

We are open all weekend. Anzac Day hours are: Sunday 8am - 3pm & Monday 8am - 3pm. Kitchen closes at 2pm.

2010-04-16T22:48:00.004+10:00

Colombian Carlos Imbachi wins the Specialty Coffee Association of America (SCAA) 'Coffee of the Year'

Our DEAD MAN BLEND is roasted of course by Seven Seeds. This blend will always change... depending on what's crackin over there in Seedland and at the moment, it's crackin!! They have given us a few variations to play with. Currently in the hopper is 65% Colombian Carlos Imbachi and 35% Ethiopian Guji. Two outstanding beans together. As mentioned the Imbachi won SCAA's Coffee of the year, check it out on their website: Carlos Imbachi coffee (Finca Buenavista, San Augustin, Huila) and it's blended with the Guji, which is one of my fav's. I love this blend at the moment, it's full bodied and rich n' caramelly, n' chocolatey but the Guji just pokes, it's sweet, fruity, bright nose out and voila! Though it will probably be gone by lunchtime on Saturday, the next blend will have Carlos, Guji and Mussasa together. Can't wait to try this. Then I believe we've got another variation after that. Which one will we go with???

2010-04-15T18:10:00.000+10:00

Part of today's lunch special, Edible flowers, baby beets, red radish, baby gold beets & baby turnips

2010-04-11T19:13:00.000+10:00

We're going to try and get out to some farmers markets more often, find some good produce, whip it up as a special or use it in our menu. Today was the Melbourne Showgrounds Farmers' Market. Bought some tasty heirloom tomatoes, fresh/raw pistachios(when you crunch all the shells/skins up the taste like juicy ripe mangoes), pine mushrooms and a few other bits and pieces. Came across another brand of milk, which I took back to the cafe and tried it out. All agree that it was really nice, the sweetness was there but wasn't overpowering and really loved how the coffee came through. It also didn't give you that full feeling or kinda fatty-ness and was pretty smooth. Looking forward to getting back in there tomorrow and trying some more. Also the farmer gets a better deal, can't remember why, the very friendly owners daughter gave us a rundown, will look into this a bit more but it sounded good.

2010-04-09T20:58:00.000+10:00

You can now take home our house made jams, Dead Man Jam. Currently we have Mixed Berry, Grapefruit Marmalade, Peach & Wild Rosella jam. Also you can take home our Dead Man Granola, which consists of Pumpkin, sunflower & sesame seeds, almonds & rolled oats. And for some other cool news... you can now take home coffee from Market Lane. Try their Tanzania Blackburn Estate Shades of September Microlot, very sweet coffee. And of course you can pick up a bag of Seven Seeds Espresso blend or the Dead Man blend. Note: While stocks last. It's not feasible to stock copious amounts of retail beans. We're not a coffee roaster. We serve the Dead Man and Seven Seeds blend through our coffee machine and hence can sell them retail as we usually have good stock, however the Dead Man will be first to go. Even though we offer different types of singles, from roasters like the above two and Coffee Supreme and Small Batch we only ever buy in small quantities, 250 gm bags. This way we get to offer a wide variety of great coffees that are floating around Melbourne and it's always fresh.. 2- 7days old. At times we can have up to 2 singles each from the above roasters, we would put them through the Synesso, as well as serving them as pour over, if we had another 1 or 2 grinders. Anyone care to donate a grinder? From Seven Seeds this week we have Guji & Carlos.. as mentioned in my tweets, these guys are on first name basis! Coming soon is our very own bread made for us by Noisette. You'll be able to take home fresh bread, as well as jams, muesli and coffee... shit... I've just made us redundant!

2010-04-03T21:15:00.000+11:00

Seven Seeds Espresso Blend & Dead Man Blend available for retail sale.

2010-04-01T16:02:00.000+11:00

Dead Man will rise over easter. We're open everyday. Public Holiday hours all weekend. I know, I know.. you don't have to thank us.

Friday 8am - 3pm

Saturday 8am - 3pm

Sunday 8am - 3pm

Monday 8am - 3pm

**Kitchen closes 2:30pm

2010-03-27T17:15:00.000+11:00

Dead Man Espresso is made up of many talented individuals. From the 2 passionate chefs ( more on them later) , to our crackin good baristi! (is it barista's or baristi?). Below is a blog entry from one of them.. Angus Gibbs aka @blaklaquer in Tweetland. Who maybe starting up his own blog soon in preparation for his overseas trip. Angus started making coffee at Mixed Business, Clifton Hill, before learning to roast with Justin Miles of Seven Seeds before landing at Dead Man. With so much going on in Melbourne with coffee at present, it's nice to read about it from a hands on perspective. Luke

WAAAAAAAAHHHHHHHHHH! And with that loud, obnoxious noise I enter ‘Blog World’. Hello. My name is Angus. I make coffee. I do other things too. Alright enough of that, it’s business time.

After a manic escape from work yesterday I took to the streets car in hand, well car’s steering wheel actually, determined to accomplish two things with my afternoon. 1. Make it out to Grosvenor St in time for Coffee Supreme’s 2pm cupping. 2. Listen to the latest Mos Def record, ‘The Ecstatic’. I managed to arrive only a few minutes late cutting my engine at the end of the third track. As I walk through the door the cupping is already underway but Heath is gracious enough to set up two extra cups for the coffees I had brought with me to sample.

Already on the table is a selection of coffees Heath has acquired from a relatively new roastery in Portland Oregon by the name of ‘Heart Roasters’ and one of there own Sumatran offerings as well. Add to that the two late arrivals from ‘49^th Parallel’ out of Burnaby, British Columbia and ‘Ecco Caffe’ from Sonoma County, California. Now we’re staring at a neat little international table. Should be interesting.

Here’s a List of the coffees:

COFFEE SUPREME: Sumatra – sorry boys I can’t remember which (also I cheated and used the so called "intraweb" for the others)

HEART ROASTERS: Brazil – Chapadao de Ferro

Kenya – Muthewathi

Ethiopia – Yiragcheffe

Sumatra – Gayo

Tanzania – Peaberry

49^th PARALLEL: Tanzania – Songea (peaberry)

ECCO CAFFEE: Rwanda – Kunda Kawa co-operative

To be honest everything tasted pretty amazing. All very clean, very well roasted coffees. In fear of this reading like a review, I’ll only talk about the standouts not the whole lot. I thoroughly enjoyed Hearts stuff. All very unique coffees differing greatly yet I must say I really loved the both the Kenyan and the Sumatran, Gasp, Shock, Horror. It had this crazy sweet apple note that overshone the funk.

Ok, so some coffee speak and jovial banter was had by all, and I’m grinning like a four year old. Ben and I clean up, the whole while old Fat Wreck Chords punk is playing, mainly NOFX – White trash, two heebs and a bean? (sorry if I’m wrong on that one Ben). Now it’s SLAYER time! I put through the rest of the Songea pulling some of the longest shots I have ever seen. None of it really tastes that impressive and I get the feeling that you need to spend a serious amount of time with this machine to truly learn it. By my last shot Justin shows up and dials in the Heart Sumatran so quick it is clear that he has spent vast amounts of time with the beast. It’s tasting like those awesome toffee apple candy bars it’s so sweet.

Over all I had a thoroughly enjoyable afternoon. Many thanks, Mad props and uber loud shout outs to the supreme boys for hosting and letting me play around in the showroom. If you haven’t been down to Grosvenor Street yet, it’s definitely worth the trip. Also Many loving thanks to Jason Sheltus of market lane fame for hooking us up with the ECCO CAFFE.

Ok I’m out.

Blaklaquer

2010-03-25T18:32:00.000+11:00

Here's our new range of Dead Man Jam that you'll be able to take home as of next week. Just waiting on the labels. We make all our own jams here and we will be rotating often due to available produce and seasons. Currently we've got and from left to right; Raspberry; Pineapple, Ginger and Rockmelon; Grapefruit Marmalade and Mixed Berry.

2010-03-23T12:07:00.000+11:00

Trying out the Swiss Gold filters. So far so good.

2010-03-16T18:59:00.000+11:00

I'm on the hunt for teak (or similar type) wood sugar bowls. Got these ones at Chapel St Bazaar. They were the only ones there. Any folks out there have any to sell? Preferably smaller but any size would be cool. Trade you some coffee for some sugar bowls? Or do you know where I could buy any??

2010-03-13T19:29:00.001+11:00

Saturday Morning cupping with Angus Gibbs. Went through the Seven Seeds Espresso blend and Dead Man blend as a whole and in parts. Also cupped off the singles on offer from some of the Melbourne's finest roasters. Tasting notes are for pour over(filter) coffee and compiled by Angus. Expect weekly tasting notes from our man at street level, actually more gutter level(hahaha). You can follow Angus on twitter @blaklaquer. It's good to see our dedicated chefs, Nitish and Matt embracing the cupping side of coffee. Both have excellent taste buds and it seemed they've been doing it for years.

Loz, Michael, Angus, Nitish & Matt

Seven Seeds
Panama ‘Kayser’: 100% geisha: Fragrant, Huge fruit (berries, tropical fruits), a little milk chocolate. A very sweet, clean, complex cup with a silky mouth feel.
Ethiopia ‘Guiji’: Natural Process, Direct Trade Sidamo. Typica and bourbon : This things is nuts! And by that we mean fruity. Very bright acidity with a beautiful fragrance of peach and chocolate. In the cup expect to find a lot. Berries, stone fruit, even a little melon. Very sweet with a lot of length on the palate and a lingering cocoa finish.
Small Batch
Ethiopia Sidamo:Full bodied and sweet, with berries, milk chocolate and almonds. Think strawberry centred box chocolate.
Kenya Tinganga Estate: A rich bitter-sweet coffee with deep red fruits, dark chocolate, earthy finish and a lot of depth.
Coffee Supreme:
Columbian Cup Of Excellence lot #18 El Provenir: 100% Caturra, washed: A very well balanced cup showing chocolate, caramel, black cherry and sweet spice with a very clean and smooth mouth feel.
Market Lane
Guatemalan Cup Of Excellence lot #15 ‘Santa Ana’: Catuai , Bourbon, sun dried.Very clean and crisp with a creamed honey mouth feel. Walnut, cocoa and caramel dominate with subtle vanilla and honey notes. Delicate.

What a beautiful morning to taste coffee. Melbourne CBD as the backdrop.... ahhh

2010-03-07T09:01:00.000+11:00

Monday - Yes we are open. Public Holiday hours are 8am - 3pm. Kitchen closes at 2.30 pm.

2010-03-05T20:07:00.000+11:00

Friday morning cupping. Each week we will now cup our singles & blends from Seven Seeds as well as other coffees from our local roasters, Market Lane, Coffee Supreme & Small Batch. This morning we had all 3 components of the Dead Man blend, Ethiopian Guji, Costa Rica Cafetin and Colombian San Sebastian; the Seven Seeds Espresso blend; Dead Man blend and Market Lanes Rwanda Musasa. No guessing who the standout bean was... Guji! So sweet, absolutely delicious, fruity, good body... yumm! Weekly tasting notes by Angus coming soon.

2010-03-04T19:24:00.000+11:00

A lazy thursday afternoon with the driving force behind the coffee, behind the Synesso, behind Dead Man Espresso. Clock wise and not necessarily more wise, Angus, Will & Nashy. (Oh... and the driving force behind Nashy and yes, necessarily more wise, Eva.) Thanks lads for caring about every little shot poured, about every degree in temperature and your overall passion and enthusiasm for coffee, food and Dead Man. It's going to be hard to fill Will's shoes when he goes abroad... quite literally, especially when he's got moves like this...

2010-03-02T19:13:00.001+11:00

A snapshot of the new menu; 1) Toasted Muesli with Wild Lavender, seasonal poached fruit & natural yoghurt 2) Smoked salmon & zucchini on brioche w perserved lemon & goats curd 3) The crumpets from - Crumpets w smoked salmon, mango & avocado salsa & orange sauce. Had to try them just with butter and our Pineapple, Cantelope & Ginger jam and our Citrus Curd. So bloody tasty. Think we'll put them on the menu on their own. Made by one of our passionate chef's, Matt, who did ask for a bit of time to make more, sorry Matt, cat's out of the bag... better get crackin, as tomorrow I'll definitely be having crumpets for brekky!!!

Now on to more important matters. We now have outdoor seating. Called the Butter Stool and made from recycled milk crates. Perfect we thought. Designed by these wonderful people Design by Them.Tables hopefully will be completed this week.

2010-02-26T17:13:00.002+11:00

Our Dead Man Blend is always changing. Today we went over to Seven Seeds to sample the latest with a few different options. We've taken home 2 different blends to try out Sunday morning to see which one we like most. It's either blend A with equal parts Ethiopian Guji, Costa Rican Cafetin and Colombian San Sebastian or blend B with 2 parts each Sebastian & Cafetin and 1 part Guji. The Sebastian brings some caramel and bright notes to the blend, the higher end while the Cafetin offers a nice sweetness. The Guji is also quite sweet and gives the blend some big body with some nice lingering cocoa flavours. A standout bean this one!! I think I liked blend A, as the Guji did bring it all together and make it, not necessarily more balanced but more stronger?? But blend B did have a real nice sweetness to it.
All 3 coffees are 'Relationship coffees". Both Mark or Bridget have been to all farms and love what they do. Come in Sunday morning and try out the new blend.

With the new menu, fingers crossed, will be ready by Monday, we will have some bloody tasty ready made sandwiches as well. Today we gave the Smoked chicken, carrot, apple, sultanas and Japanese Mayo a test run, which all sold, so this along with 4 others will be available daily from 11.00am... Dead Man coffee and a Dead Man Sanga. Quick and bloody tasty.

Here's another potential for the new menu. Smoked trout salad with celery, celeriac, beetroot, potato, carrot and a few other bits and pieces. Looks amazing, taste even better.

Thanks JDiddy for putting together our Dead Man blend. We could not be in better hands than with one of the nicest and most respected guys in the industry. JDiddy, JTown, Juzzy, Justin, he goes by many alias's but he's solid as a rock, looking forward to those beers on the roof Sunday arvo, Juzzy! And with you too Toby, after your month long abstinence from booze. Crazy fool! What were you thinking. Now dare you to try coffee.

2010-02-25T20:32:00.000+11:00

Apologies for the lack of posting as of late but we've been a bit busy with our newest staff member, Bowie.
Dead Man Espresso won an award this week. Yehhhh!! Right On!!! Cheap Eats 2010 Best Communal Table. So cool. Designed by Jeremy Reynolds of Momentum Builders. If you flick back to our earlier posts, you'll see how excited we were when it finally arrived. Glad that it was appreciated. Thanks Cheap Eats.

Also we've been working on a new menu. Hopefully finished by next week. Here's a couple of pics of some work in progress. These aren't yet finalised. We're merely playing around at the moment.

Think we'll scale down this a bit... crumpets, salmon, avocado, mango....

Yesterday, asked a mate to come by and give his 2 cents worth. Always the Devils Advocado, (just joking) thanks heaps Andrew for some good feedback. Here's a French Toast that we were very happy with. It will undergo some minor tweaks, but man those olives, which look like dates but taste sweeter than dates... Yum (I mean olives, sorry i didn't know they could taste like that. Feel ignorant)

2010-02-25T19:30:00.001+11:00

How to make Fig Jam.

Phase 1: Pick figs from backyard

Phase 2:Give to mum

Phase 3: Fig jam

2010-02-16T20:05:00.001+11:00

This weeks selection of singles are; from Seven Seeds Costa Rican Don Mayo " Villa Sarchi" and Panama Kayser. Both very stunning coffees.

And from Small Batch are

Ethiopian Sidamo, nice juicy berries, notably blueberry & one that Will here was excited about, Brazil Nossa Sen Hora De Fatima

And from Coffee Supreme the Colombian San Sebastian

2010-02-14T19:37:00.000+11:00

2010-02-12T18:49:00.003+11:00

So, like, do you all know we've got free wireless internet. Well, like, we do. Supplied by these guys BizTechIt. Who are clearly bringing business technology together. Ever since we've had free wireless internet we've noticed a dramatic increase in productivity and definitely reduced costly overheads due to infrastructure downtime. Here at Dead Man we wanted our business to get the edge it needs, especially in a crowded marketplace and we're happy our business was taken to the next level...

"Oh man, this is way too much pressure"
"Well Adam, you shouldn't have had 7 lattes"
Sorry Dave just messing around... Yes we got free wireless and it's very fast and reliable. Just ask us for the password. If Kylie likes you she will give it to you....

2010-02-12T18:13:00.002+11:00

Alongside everyone's favourite Little Bertha, we are now focusing on making our own cakes. Below is a selection of our Dead Man's Tart; Raspberry, Blueberry & Strawberry.

And a Dead Man's tart is not doing her job unless she's on the table with one of these...

2010-02-11T19:08:00.001+11:00

Seven Seeds dropped off some new coffee today. Ethiopian Guji (Natural Process). Haven't had a good play yet but it smells awesome & Panama Kayser. Will get back to you with a bit more info on both.

From Coffee Supreme, Colombian San Sebastian & from Market Lane Coffee, a new Yirgacheffe... even better than the last says Trent(Market Lane Trent). That's exciting cause the last one was awesome.

Also we look forward to a single of the week from Small Batch. Maybe the Costa Rican La Pira? Lets see what's crackin'.

So each week we'll have 2 singles from our main guy, Seven Seeds, served only as pour overs. Thru the Synesso we have 2 blends. The house blend is the Seven Seeds Espresso blend, ask for a latte you get this one! The other blend is the Dead Man blend, roaster just for us as we were after something to stand out and contrast the Seven Seeds. This is always going to change, at the moment, there's Beloya in there! Get it here or at Seven Seeds/BBB's.

And each week we'll have a selection of singles from our fine local roasters, Market Lane Coffee, Supreme Coffee and Small Batch. Served just as pour over, unless someone wants to give us a Clover as well?

2010-02-11T18:32:00.001+11:00

Thursday afternoon.... Did he just say he wished he was naked?

2010-02-10T13:36:00.000+11:00

Interesting read on natural processed coffee from James Hoffman

2010-02-04T19:24:00.000+11:00

Nice recognition. Wallpaper Design Awards 2010 Best coffee - Seven Seeds. Congrats Mark & Bridge... and Michael, & Toby & J Diddy & Caleb & Talor & Alex & Kate & Bec & Cam & Charlotte & Marina & that other guy & what's her name & .....

Our variety of singles on offer now. Check it out!. Tomorrow we might do a little roast off. Seven Seeds Kenya Monarch Vs Coffee Supreme Kenyan Monarch.

Extraction Yield	23.1 %
TDS	12.7 %
Dose Weight	20.0 g
Beverage Weight	36.3 g

Extraction Yield	16.8 %
TDS	14.6 %
Dose Weight	20.8 g
Beverage Weight	23.9 g

Extraction Yield	18.2 %
TDS	12.1 %
Dose Weight	20.0 g
Beverage Weight	30.0 g

Extraction Yield	21.2 %
TDS	14.1 %
Dose Weight	20.0 g
Beverage Weight	30.0 g

1	the luciel balls	Matt Riches	61	193
2	Mutton Chop	Luke Mutton	56	182
3	Anoos United	Simon Boucher	33	176
4	El Toro Grande Utd	Kevin Wong	52	175
5	oldbogotonians	Jeremy Dickson	37	173
6	Gooners	Ryan Marks	36	153
7	henry's daredevils	henry preston	58	149
8	teekaywhy	Kai Yau Teo	51	146
9	Hungry Weasel	Andrew Clark	45	144
10	Kiss of Death	Nitish Kissoondhery	62	142

Dead Man Espresso

Seven Seeds

Panama ‘Kayser’: 100% geisha: Fragrant, Huge fruit (berries, tropical fruits), a little milk chocolate. A very sweet, clean, complex cup with a silky mouth feel.

Small Batch

Coffee Supreme:

Columbian Cup Of Excellence lot #18 El Provenir: 100% Caturra, washed: A very well balanced cup showing chocolate, caramel, black cherry and sweet spice with a very clean and smooth mouth feel.

Market Lane

Guatemalan Cup Of Excellence lot #15 ‘Santa Ana’: Catuai , Bourbon, sun dried.Very clean and crisp with a creamed honey mouth feel. Walnut, cocoa and caramel dominate with subtle vanilla and honey notes. Delicate.