THE SCOOP
PERFECTION O S S E R R ESP O F EST U Q e best upplying th s t u o THE b ate a is never-ending quest.
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C4HQ is the place to be if you want to know about coffee. Drop in and we’ll whisk you away on a magical coffee journey showing you it all - roasting, making, and best of all, tasting. We have a large range of accessories for both domestic and commercial use and we’re always talking coffee, drinking flatties, and listening to “phat beats” so check us out!
r e of Christchurch fear not - we offe sid out live to ugh eno y uck unl ’re If you has email, phone and even fax. Nobody a nationwide mail order service by ffee.co.nz for all the info you need, 4co w.c ww ck che t jus ... out left l to fee e n videos on how to make those littl pics of our sweet building, and eve ”. want to impress that special “friend you en wh for k mil r you in rts hea love Nice one!
Are you a wholesale customer? Come and see us whether thinking of a change or setting up a new cafe, we can provide invaluable knowledge of the cafe industry and everything that goes along with it. We’re keen to help your business run as smoothly as a cup of C4 Krank.
C4’s contribution to the art that is espresso. NZ cafes that know perfect espresso choose Krank. A secret and magical alchemy of six origins, all individually roasted then blended together in arcane proportions to produce pure magic in a cup. It sits on the right side of complex and smooth, with a nutty, full body and high acidity.
A blend of the best Fair Trade coffee that C4 could find. A great tasting Fair Trade blend, meaning it’s Just as good for those who grow as those who imbibe. Just is a medium roast pre-blend of origins from Colombia, PNG, Indonesia, Ethiopia and East Timor that’s full bodied and full of justice - like Snow White this blend is the fairest of them all.
Espresso to get yer motor runnin’. V6 roars into life as four origins are all roasted individually then blended together to create a less complicated cafe blend. With perfect handling, even on the tightest corners, V6 is smooth, sweet and aromatic with a medium body and medium acidity. A solid choice like 23” mags on ya Torana.
Strong in structure and substance. Pre-blended from three origins, C4 takes the roast past the second crack. The sugars caramelise and become a little sweeter and the flavour gains a slightly smoky hint. With medium body and acidity, Stout is for those who like the darker things in life.
The choice of the people!
Straight to the point with none of the funny stuff added.
Enjoy this one because America can’t. Larger than life this is a single origin that dances around your mouth like a crowd of communists at a Buena Vista gig. A medium roast, smooth and sweet, with a slightly smoky flavour - but what else would you expect?! Full bodied with low acidity and traded fairly to boot. Muy Caliente!
This is a certified organic blend which means no chemical sprays, no fertilisers - these beans are grown with water, sunshine and love by extremely happy farmers. A blend including PNG, Peru, Colombia, and East Timor origins drink deep and feel pure and unadultered!
Where’s your head at? This heady concoction of three origins is medium roasted and blended giving a slightly sweet cup with high acidity and a hint of mocha. Get your head set for the day with this heads up brew!
Criminally good. Four origins are medium roasted then brought together like those cats in the Usual Suspects to pull off the perfect cup of coffee. A bittersweet flavour great for all brewing capers!
Well, if you must... Our decaf is a single origin from Colombia. Treated with the Swiss water method to ensure no nasties and 97% caffeine free (sob sob)... don’t say we didn’t warn you.
SUMATRA COLOMBIA
bean We use the highest grade Supremobodied full oth, from Colombia. It is a smo . coffee with citrus and berry flavours e. bas a as d Great on its own or use
CUBA Cuba produces one of the finest Arabica coffees in the world. Grown and cultivated high in the shady jungles of the Sierra Maestra Mountains of Eastern Cuba. Cuban coffees are produced in lesser quantities than their counterparts in other countries. However the bean's robust flavour and reputation for consistent quality make this a much sought after origin. Better yet this origin is traded fairly!
GUATEMALA A well rounded coffee bean, renowne d for its quality. This bean has medium acid ity and full body with a nutty finish.
d roasting This is one of a few origins that nee a hint of With . use o ress medium/ dark for esp atran helps fruit/ cloves and a big body, the Suma blend. to our flav te cola lend an earthly cho
A PAPUA NEW GUINE
plantation and has a Is distinctive to its Sigri ty and a good body. rich flavour, gentle acidi a strong coffee blend. A great base to use for
INDIA
oth with a A medium bodied bean, rich and smon like Kenya bea a with at caramalised finish. Gre or Colombia.
KENYA
come. Kenya is Grade AA and as consistent as they a great flavour tes crea this and ude grown at high altit This is a y. bod ium with a winey acidity and med d. blen any to perfect addition
C4 knows that there is so much diversity in coffee blends and so many different ways to make coffee that it can seem a little overwhelming at first - like facing that first Monday morning meeting without a short black or two under your belt! That’s why we endorse responsible experimentation! best blends C4 can demonstrate all of the coffee making processes, suggest the you can so blends our of pack sample a with up you and grinds, and even hook boat. your floats flavour what to make up your own mind as ed to be able to extract e a cafe pro then you ne If you want to sound lik rsed key elements to the four officially endo the lingo. Here then are the ol' black magic. out the taste of a cup of discuss when talking ab
lls so good. That’s why real
Freshly brewed coffee sme ry open home. AROMA esta te agents brew a fresh pot for eve them awake. ee helps keep
coff Plus open homes are boring so the rant, and we can describe it as frag is fee Cof But back to the smell. . Go on, put your nose in that cup floral, nutty or fruity to name a few and breathe deep.
BODY
A good body goes a lon metaphor for life really g way which is a nice . When talking coffee, bo describes the texture, dy the mouth. A light bodyviscosity, and weight of the coffee in ca n feel watery, and a full feel thick and heavy. body can
is not as bad as it sounds really. Aci ACIDITY wha dity is t some people call “the kun
g pow factor”, a lively bright taste that gets your the electric booglaoo. Without acid taste buds doing ity the coffee would taste flat, and acidity indicates quality and high altitude making it a mucho desirable quality.
like , and acidity form when aroma, bodyvour. The make up of voltron you get fla nt and distinguishes re coffee taste diffe vours, so these parts makes the blend and origin. So many fla of e st ta l al er the ov little time!
FLAVOUR
Please treat your beans with respect!
e right?
okay, so you want to store your beans and make a great cup of coffe
Start by keeping your beans in an airtight container, stored in a cool, dark dry place. Beans are very shy and don’t like air or light. Never freeze or refrigerate your beans - when you defrost them condensation will form on their surface and damage the precious flavour of the oils. This is very bad, as bad as the cup of coffee these soggy beans will make. Remember, coffee is not only delicious but also hygroscopic, a fancy pants word that means that humidity changes the beans which in turn changes the flavour. So buy what you need, grind it just prior to use and those little beans will give up the good stuff.
1 Warm plunge with HOT water then empty. fresh plunger ground coffee into the empty 2 Place plunger, one tablespoon per cup.
PLUNGER / FRENCH PRESS
3 Boil water and allow to stand and drop off the boil. 4
Gently pour water onto the ground coffee, allowing water absorption and for the bubbles to disappear.
5 Stir, add more water if needed, and then plunge gently. Do not allow to stew, press after one minute.
6
12 3
shaolin kung Espresso is an art form, and it takes a long time to master, kind of like best learnt it’s side bright the on look And nice. is fu although less painful, which by making lots of cups of coffee!
ESPRESSO
into the Like love, espresso is best learnt in person, hands on. For a small peek looking choice rather the on videos ng wizzba our exciting world of espresso check our of tration demons a for C4HQ into roll or ) C4 website (www.c4coffee.co.nz “mad skills”.
1 Preheat the oven element to a medium heat. 2 Fill lower chamber of stovetop with water up to the safety valve. 3 Fill the basket with fresh stovetop ground STOVETOP/ MOCHA POT
4 Ensure top and lower chambers
coffee. Gently tap the basket to remove air pockets, ensuring the basket is full to the rim. Compress lightly.
are securely locked together.
5 Place the stovetop on the element and wait until most of the water has been drawn in the top chamber. Remove from the stove.
6
It is important to keep an eye on the stovetop while brewing to avoid drying out the bottom chamber. Drying out will cause bad flavour to be drawn and can damage the seals.
1 Place appropriate filter in the basket. Fill water reservoir with fresh cold water. Fill according
2 to the amount of coffee and the size of the jug. FIL TER
3 Add coffee specifically ground for filter medium/ coarse. Add one tablespoon of coffee per cup of water.
5 Don’t allow brewed coffee to sit on the hot plate for long or the coffee will stew and become bitter.
4 Turn on machine and wait.