Jack Murat No.27 | Australia
Wild & Funky
Red Apple & Hazelnut
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger | French press / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
For the first time, we’re shining a light on coffee grown right here in Australia — a bold and ambitious undertaking we’re proud to support.
In 1929, 16-year-old Hymet Murat — affectionately known as Jack — immigrated to Far North Queensland in search of opportunity. Beginning as a woodcutter, he went on to acquire land and help shape the region’s agricultural industry. Today, the Murat family honours his legacy by growing Australian coffee on the very farm he established.
Over the past decade, the family team at Jack Murat has transformed an old tobacco plantation into a specialty coffee farm— guided by curiosity, patience, and a long-term vision for Australian-grown coffee.
This release is the result of a collaboration almost a year in the making — spent tasting coffees, sharing ideas, and getting to know the team and the goals they’re working toward for the future of Australian coffee. In August 2025, our team visited the farm during harvest — walking the rows, cupping together, and deepening our understanding of the care and intention behind each lot.
Together, we’ve selected a limited single-lot Catuai, naturally processed with anaerobic fermentation. Expect a wild, funky cup with layers of sweetness and depth — showing notes of red apple and hazelnut for those looking for a reliable go-to and comforting start to their routine. As part of our Producer Series, this coffee celebrates what’s possible when people, place, and process align.
Country/Region:
Coffee Varietal: Catuai
Coffee Process: Natural
Harvest Year: August 2025
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
Try Something Different
Don't forget decaf
