Normcore Coffee

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Normcore Coffee

Normcore Coffee, situated at 209 Castlereagh St in Sydney, is a boutique coffee roaster that prides itself on only serving Damn Good Coffee. They serve from Monday to Friday, between 7am to 4pm and on Saturdays between 8am and 2pm. If you're looking for coffee that speaks for itself, Normcore is the place to visit.

Recent social media posts

17/03/2024

In recent years, the coffee industry has seen the emergence of a new processing method called “anaerobic.” This technique involves fermenting coffee in a low-oxygen environment, which can produce unique and flavorful coffees. However, it’s important to note that “anaerobic” can refer to various approaches.

The process starts with careful cherry selection, using a floating station to separate out damaged or unripe cherries. Only the highest-quality fruit is used in the next stage. The duration of anaerobic fermentation can vary, but it typically lasts between 48 and 72 hours. The tanks are sealed to prevent oxygen from entering, but gases can escape through valves. The fermentation process is monitored by regularly assessing the liquid content and soluble solids.

After fermentation is complete, the coffee beans are dried using natural methods, which further enhance their flavour profile. The beans are hand-raked to ensure even drying, and both anaerobic and standard naturals undergo a resting period before being prepared for export.

Anaerobic coffee processing is a fascinating example of innovation, tradition, and quality-focused craftsmanship. By exploring and understanding the nuances of processing methods like anaerobic fermentation, coffee lovers can experience a world of diverse and exceptional coffee flavours.

What do you think about this process?

03/03/2024

Resting coffee is crucial when it comes to brewing. Water liberates CO2 when it hits the coffee grounds, which affects the extraction process. Fresher coffee produces a more substantial bloom in filter coffee, indicating CO2 release. However, excessive CO2 can disrupt the extraction process in intense brewing methods like espresso, leading to suboptimal results.

Resting coffee begins with roasting, which produces carbon dioxide (CO2) as a byproduct. Although most of this CO2 escapes during roasting, some remain trapped inside the beans. The degree of roasting affects the amount of CO2 and the density of the beans. Light roasts produce less CO2 but denser beans, making the gas’s escape harder. In contrast, dark roasts produce more porous beans that release CO2 faster. Additionally, the coffee’s origin (altitude) affects how fast or slow the beans degas.

Factors Affecting Resting and Storage:

The temperature at which coffee is stored significantly impacts degassing. Warmer environments accelerate degassing but also expedite staling reactions. Storage containers with valves allow CO2 to escape but not fresh oxygen in. Freezing coffee might extend resting times, while vacuum chambers can create misconceptions due to equalizing pressure.

Recommendations for Resting Coffee:

For filter coffee, it is recommended to wait five to seven days for good storage, with lighter roasts benefiting from a longer resting period. Espresso, being more sensitive, may require around 10 days of resting for light roasts and eight to 10 days for medium roasts and darker roasts. Ambient storage conditions, freezing, and altitude should be considered for optimal results.

Conclusion

Resting coffee is a nuanced practice that enhances the brewing experience. While it’s essential to understand the science behind it, don’t let resting become a source of stress. Experiment with the recommendations, pay attention to your coffee’s characteristics, and, most importantly, savour the joy of enjoying a well-brewed cup. Share your experiences and thoughts in the comments, and happy brewing!

26/02/2024

Brazil Santa Monica Geisha Natural Lot 18 - For this particular lot, Jean allowed the coffee to ferment for 36 hours in bags. This method excludes oxygen and helps the fermentation process. The controlled environment promotes yeast fermentation, adding complex layers of alcoholic-like flavours to the coffee.

So glad to share nice Brazilian coffee from our good friend

24/02/2024

Our loyal customer had a question about Chlorogenic Acid in coffee. He was wondering if organic coffee is a better choice for chlorogenic acid than non-organic or small & high altitude farms.

My answer is to choose light roast coffees (whether organic or not) to maximize the benefits of chlorogenic acids in coffee. I couldn’t find any information about whether organic coffee contains a higher level of chlorogenic acids than non-organic coffee. From the research I’ve read, all coffee contains different amounts of chlorogenic acids, but the levels decrease during roasting. For example, when green coffee beans contain 100% chlorogenic acids, light roast coffee would have 20-30%, medium roast coffee would have 10-20%, and dark roast coffee would have only 1-5% left.

Why are Chlorogenic Acids important?

Chlorogenic acids in coffee have numerous health and wellness benefits. They work by combating free radicals and slowing down the oxidation process, which can help prevent conditions such as cancer, Alzheimer’s, and Parkinson’s disease. Additionally, CGAs have anti-inflammatory properties that can help reduce inflammation and prevent chronic diseases in the long run. CGAs can also regulate glucose levels, which can be beneficial for weight loss and maintenance while reducing the risk of diabetes. A study conducted in 2006 showed that CGAs significantly lower blood pressure during the ingestion period.

The composition of acids in green coffee beans includes chlorogenic, quinic, citric, and malic acid. Although the amounts of acids vary depending on species, cultivar, growth altitude, and processing method, coffee beans’ acid composition changes significantly during roasting. Chlorogenic, citric, and malic acids degrade, while quinic acid increases due to the breakdown of chlorogenic acid.

The decrease in chlorogenic acid concentration is approximately 0.4 mg/mL for all coffees when changing the roast level from lighter to medium. A further 0.4 mg/mL decrease is observed from medium to darker roasts (picture)

21/02/2024

You will find cupping notes on coffee bean labels or menu boards in most cafes. Have you ever ordered coffee with notes of pineapple or peach, but the flavour didn’t come through as expected? You might think that the extraction or roasting process went wrong, but in reality, cupping notes should be taken as an indication of subtle nuances in the coffee. So, there’s no need to be disappointed if you don’t taste the specific flavours mentioned in the notes. To get such flavours, sensory training is required, much like a sommelier.

However, there are instances where the flavours mentioned in the notes come through very accurately. For example, the grape flavour is incredibly distinct in the current Nomcore Seasonal Blend - Hard Portion Version 2. You might wonder how this is possible.

Fruit Infused Coffee

These coffees stand out because of their unique processing method, and we call it ‘fruit-infused’ coffee. Different fruits such as grape, peach, mint, and lychee are added to the tank with the coffee cherries during the fermentation stage. When the fruit is added, it softens and releases its flavour and aroma compounds through small channels called plasmodesmata in the plant cell wall. This results in a complex mingling of flavours and textures, producing a new and unique coffee experience.

There are some concerns regarding fruit-infused coffee. Some customers complain it is too artificially flavoured, and there are transparency issues from the farm by hiding this process. The decision is totally up to the consumers. This trend may fade away, or it may continue to offer new and exciting experiences. However, we believe this new and unique flavour of coffee can bring fun and make it more accessible to those new to specialty coffee. This could lead to various forms of activation in the coffee industry and allow for more diverse enjoyment. What do you think about infused coffee?

16/02/2024

Hard portion blend is designed for the 2023-2024 Hot Summer! Perfect for cold coffees such as Cold Brew and Iced Latte! Its tropical notes will be refreshing and help you beat the heat.

Version 1 was about tropical punch! and This Version 2 will remind you ripe purple grape! It’s so sweet and juicy! We won’t let you down ;)

Origins: Colombia Anaerobic Honey + Brazil Natural + Colombia Washed

Flavour Notes: Grape Candy, Plum, Brown Sugar, Milk Chocolate

02/02/2024

Celebrate the love of Valentine’s Day with personalised coffee bags! 💖☕️ This romantic season, step outside the ordinary and enchant your special someone with a gift as unique as your love. We are introducing a Valentine’s Day Special - customised printed-label coffee bags!

🌟 Why choose our personalised coffee bags?
Uniquely Yours: Imagine the joy on their faces when they see their own or a loved one’s face adorning a bag of coffee!
Easy and Fun: Select from our festive design templates, effortlessly upload a photo of your choice, and place your order. It’s that simple!
Quality Assured: You know, our slogan! Damn Good Coffee!

💑💌 How it works:
Choose a Design Template: Pick the design template that suits and select the coffee options.
Upload a Photo: Use our user-friendly upload button to add a photo of your love.
Place Your Order: Confirm your selection, and we’ll take care of the rest! Your customised coffee bags will be on their way.

25/01/2024

Surprisingly, people who started specialty coffee over 10 years ago and those who started recently have different standards for evaluating coffee flavour. For example, super funky tropical fruit flavours that are caused by acetic acid or phosphoric acid used to be known as ‘over fermented’ character over 10 years ago. However, it has become like a super unique character of that particular coffee which makes that coffee much more expensive.

It is hard to say the sensory standard has changed. We still evaluate aroma, clean cup, flavour, acidity, body, sweetness, balance, etc., in coffee. But what‘s different now is our acceptance of diversity of flavour. As people recognise coffee by flavour, not by score, people matter what is tasted, not what numbers are seen. Still, the same quality standard of SCA is in use. However, the industry looks for a distinct flavour profile beyond the numbers.

We believe, good coffee is coffee that‘s delicious. It could be a high scored one, or low scored one. It is subjective and everyone has a different taste. Some will say I like fruity floral geisha coffees from Panama while others prefer dark roast blend coffees that can wake their mornings better. This is not only about the quality and flavour but also about individuals’ preferences. Your good coffee could be different from my good coffee.

As everyone has a different preference, we make a range of blends and single origins so people can find what they like. But as a coffee professional, we care about traceability and transparency regarding green coffee, our roasting process, and our quality control system so that we can ensure that our coffees are at least good from our side.

Flavour, green bean quality, roasting, and brewing are counted in order to make sure our coffees are good. Then, it is served to you and waits for your choice.

What‘s good coffee, do you think?

11/01/2024

The main idea behind Normcore Style Super Light Roasting is to highlight the unique flavour profile of the coffee; it’s similar to the concept of “terroir” in the wine industry. By minimising flavours caused by roasting, we could maximise the original flavour of the coffee.

📍 How does roasting impact the flavour of the coffee?

During roasting, coffee goes through 3 major stages: heap absorption, maillard reaction period, and development. No matter the light or dark roast, every coffee has come all day through these stages(and the development stage determines the degree of coffee roasting).

It’s commonly known that higher roasting temperatures result in more roasty notes. This is because, during the development stage, flavour molecules are created and then evaporated from the enzymatic category, which imparts floral and fruity notes. The process then continues to the sugar browning category, which brings out chocolaty, caramel, and vanilla-like flavours. Finally, the process reaches the dry distillation phase, which produces bitter and heavy tastes. While the enzymatic category represents the natural flavour of the coffee, the other two steps create the original flavour and the roast notes.

📍 How do we develop the flavour of the coffee?

It’s important to roast coffee beans not just lightly but also properly to ensure quality. Through numerous experiments, we’ve learned that applying heat in the right way helps develop the inside of the bean and ensures quality. As a result, our single origins have a lovely, silky texture and a balanced taste, even though they are lightly roasted.

You can find full articles on our website - coffee-log

10/01/2024

Here are three simple tips that can help you make a better iced latte using our signature blends:

1. Optimize Extraction Ratio:
Make sure to aim for a ratio of 1:1 to 1.5 Espresso ratio (if you’re using a damn good blend, using 18 grams of coffee and extracting 18-20 grams of espresso in 27-30 seconds). Adjust the ratio if you’re using our other blends; a 1:1.5 to 2 ratio would work better for them. This shorter ratio (Damn Good Blend) makes sure the damn good impact with milk!

2. Perfect Coffee-to-Milk Ratio:
Maintain a proper coffee-to-milk ratio to achieve the right balance of flavours. For an iced latte, a recommended ratio is 1:8 to 1:10. Start with 18 grams of espresso (double shot) and mix it with 144-180 grams of milk. We believe this will bring out full body and chocolaty, nutty flavours in your cups (Other Blends would work better with a 1:10-12 ratio)

3. Experiment with Alternative or Lactose-Free Milk:
Enhance the flavour profile of your iced latte by trying out alternative or lactose-free milk. These options can add a unique sweetness and creaminess to your drink. Experiment with different alternatives, such as oat milk, soy milk, or almond milk, to find the one that complements the damn good blend the best. This step is particularly useful for those who prefer a sweeter, dairy-free option.

By paying attention to these three key aspects – extraction ratio, coffee-to-milk ratio, and milk choice – you can elevate your iced latte experience with a damn good blend. Enjoy experimenting and finding the perfect balance that suits your taste preferences!

31/12/2023

We roast our single-origin coffees with our Super Light Roast Profile, which is even lighter than the standard light-roast profile. Our development time ratio is 8-10%, while a typical light roast’s ratio is around 13-16%. Our goal is to enhance the flavour profile of the coffee by minimizing flavours caused by roasting, regardless of its origin, varietal, or process. Our single-origin coffees have a delightful silky texture and well-balanced taste despite being lightly roasted.

19/12/2023

There’s no pick-up will be available at the Town Hall store during our break. Online and Roastery will remain open except on public holidays, but delivery would take longer depending on Australian Post.

Address

209 Castlereagh Street
Ultimo, NSW
2000

The coffee shop located on Castlereagh Street in Sydney can be easily accessed by public transport or car. For those using public transport, the closest train station is Town Hall Station, which is a short walk away from the coffee shop. Additionally, there are several bus stops located along Castlereagh Street itself.

If you are driving to the coffee shop, there are several car parks within close proximity including the Secure Parking - World Square Car Park and the Wilson Parking - 383 Kent Street Car Park. Please note that these car parks charge a fee for parking.

Opening Hours

Monday	7am - 5pm
Tuesday	7am - 5pm
Wednesday	7am - 5pm
Thursday	7am - 5pm
Friday	7am - 5pm
Saturday	8am - 2pm

Website

http://www.normcorecoffee.com.au/

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What people say

Normcore Coffee is a must-visit coffee shop in Sydney for all coffee lovers. As a boutique coffee roaster, they take pride in serving only the best and tastiest coffees to their customers. Their philosophy of "Damn Good Coffee" is evident in every sip you take.

Located on Castlereagh Street, Normcore Coffee is open from Monday to Friday from 7am to 4pm and on Saturdays from 8am to 2pm. The cafe has a cozy and welcoming atmosphere that makes it perfect for catching up with friends or enjoying a quiet moment alone with your cup of coffee.

Their commitment to quality is reflected in the taste of their coffees, which are simply outstanding. Whether you prefer a classic latte or something more adventurous like a flat white or cappuccino, Normcore Coffee has got you covered.

Overall, if you're looking for an exceptional coffee experience in Sydney, look no further than Normcore Coffee. With their dedication to quality and passion for Damn Good Coffee, they are sure to impress even the most discerning coffee connoisseur.

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