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MICROLOGY IS AN INDEPENDENT COFFEE ROASTER BASED IN PERTH, WESTERN AUSTRALIA.
OUR SIMPLE PURPOSE IS TO HELP SHOW OFF THE LIFE AND UNIQUE FLAVOUR PROFILES OF THE
WORLDS BEST COFFEES AND IN THE END, HELP RAISE THE EXPECTATIONS OF OUR LOCAL
FELLOW COFFEE DRINKERS.

We want to switch it up and do things a little
differently. We deliberate the complicated stuff to
make it easy for everyone else. We know our
customers by name and look to constantly push
the potential of our service.

Our belief is that we live on our relationships and
reputation, so we enjoy working alongside
like-minded people who are as proud as us to
participate in the extensive process coffee goes
through before it is served.

Choosing only the best beans means
understanding what determines a coffee’s
greatness, including elements such as processing
methods, varieties, growing altitudes, climate,
soil and farm conditions.

We are meticulous and deliberate during each
step we make, from selecting and sourcing our
beans, to developing their optimum roasting
profile and extraction method in order to
demonstrate the potential we see in each Coffee.

Intimately knowing our customers and their
businesses and only roasting to order means the
beans will never be fresher than what we deliver.

We are a bunch of passionate, overly excitable
people who do this because it’s enjoyable. We
sell some pretty awesome Coffee as well as a
handful of other products that have caught our
attention along the way. We roast coffee so
people can enjoy it and we obsess over
perfecting what we do.

We generally don’t sleep enough; enjoy a drink
or two with mates on the weekends and spend
far too much time eating late night Chinese food.
We love summers at the beach and need to have
music paying wherever possible. We look
forward to meeting you soon one day.

We keep it simple and we keep it Fresh – MCR

Wholesale

Thank you for taking an interest in a wholesale supply of
Micrology Coffee. We love working with like-minded
crew who stay up at night thinking about how they can
do things better because they know they can. The sort of
people who are as determined as we are to provide
uncompromised quality and consistency.

If you are keen to meet and find out more about us,
please fill out the form below and we’ll get in contact
with you to arrange a time to catch up.

*Required fields

SUBSCRIPTIONS

PICK YOUR PLAN...
THAT’S HOW MUCH COFFEE YOU WANT

HOW DO YOU PLAN ON DRINKING IT?
(I.E FOR FILTER OR ESPRESSO)

GIVE US THE LOCATION TO SEND
YOUR EXCITING LITTLE PACKAGE

GET SUFFICIENTLY PUMPED
FOR ITS ARRIVAL.

THE USUAL

250GM SHIPMENT EVERY OTHER WEEK
6 MONTHS - $135 (ESPRESSO OR FILTER)
12 MONTHS $250 (ESPRESSO OR FILTER)

BUY 6 MONTHS BUY 12 MONTHS

DOUBLE TIME

500GM SHIPMENT EVERY OTHER WEEK
6 MONTHS - $270 (ESPRESSO OR FILTER)
12 MONTHS $500 (ESPRESSO OR FILTER)

BUY 6 MONTHS BUY 12 MONTHS

*Prices exclude postage. This will depend on where on earth you want us to ship your stuff.

LEARN
HOW TO
BREW LIKE A
MICROLOGIST

AeropressChemexClever
Coffee
Dripper
Cold
Drip
French
Press
Milk
Steaming

Aeropress

  1. Insert paper filter into basket and screw onto chamber
  2. Grind 20gm of Coffee (like the size of beach sand)
  3. Pour water to level 2 (not too hot)
  4. Stir for 20-30 seconds
  5. Pour to level 4 and plunge slowly
  6. Stop when you hear the air escaping
  7. Drink as it cools

Tools Needed

Chemex

  1. Fold up paper cone, insert in Chemex and rinse with hot water
  2. Grind 23 grams of Coffee (like the size of beach sand)
  3. Empty out water, fill cone with ground coffee
  4. Start timer, pour half way up cone (around 150grams) and break crust at 30 sec
  5. Pour again once water is drained to total of 340grams
  6. Remove cone when finished, should be around 3-4 minutes

Tools needed

Clever Coffee Dripper

  1. Insert paper filter and rinse with hot water
  2. Grind out 20 grams of Coffee (similar to raw sugar)
  3. Empty water and fill with ground coffee
  4. Start timer and pour water up to 300gms (about 2 coffee cups)
  5. Break the crust at 30seconds and wack the lid on
  6. Slightly stir and place on a cup at 3.5min, to draw down
  7. After 30 seconds pull off and water should have fully drawn down

Tools needed

Cold Drip

  1. Grind 50 grams of coffee (medium like raw sugar)
  2. Fill middle chamber with Coffee and top with paper filter
  3. Push down slightly on the ground coffee to level
  4. Fill top jar with 600ml of water and ice
  5. Open tap to saturate grinds (about 10 seconds)
  6. Slow tap to 1 drop per second
  7. Wait for ages until its finished
  8. Drink solo, with ice or sparkling water

Tools Needed

French Press

  1. Preheat jug with hot water
  2. Grind 20gms of Coffee, a little coarser than raw sugar
  3. Empty jug and add Coffee
  4. Start timer and pour 300gm of water
  5. Break crust at 30 seconds and put lid on
  6. Plunge gently at 4 minutes and pour out immediately

Tools Needed

Milk Steaming

  1. Fill pitcher just under half with fresh milk
  2. Purge steam wand, insert the tip at 3 o’clock and tip towards you
  3. Open steam valve to start stretching and circulating milk (tearing sound)
  4. Keep steady until desired froth is created (around 40 degrees) and submerge tip lower into whirlpool of milk to smooth it out
  5. Turn off valve at 62-65 degrees and remove arm from pitcher
  6. Wipe steam arm and purge to clean
  7. Tap pitcher on bench to remove remaining bubbles and swirl to balance
  8. Milk should be silky and shiny like white paint

IF YOU HAVE ANY QUESTIONS ABOUT MICROLOGY COFFEE ROASTERS, OR ARE JUST
LONELY AND NEED SOMEONE TO TALK TO, FILL OUT THE LITTLE BOXES BELOW AND YOU
WILL HEAR FROM ONE OF THE MCR CREW SHORTLY.

M: 0410 611 714 | E: HELLO@MICROLOGY.COM.AU
A: PO BOX 1535 | MELVILLE SOUTH, WESTERN AUSTRALIA 6156

Check us out here
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