The Rusty Rocket café is offering short courses in coffee making and appreciation. Drop us a line if you're interested or keep watching this page for further details.

Coffee by Dimattina Dimattina Coffee was established in 1998 to exclusively service the café, restaurant and hospitality industry. They are a wholesale-only supplier. Their mission is to provide their customers with the finest freshly roasted coffee, and the highest quality coffee knowledge and service. They are committed to constantly improving their coffee, customer service, and reputation. There values are based on:      Highest quality product      Sales and service      Customer satisfaction      Employee loyalty Further details can be found on Dimattina coffee at www.dimattinacoffee.com.au

Coffee Menu As mentioned above, the Rusty Rocket Café uses the highest grade of Arabica Coffees provided by Dimattina Coffees. The coffee machine and grinder used are Rinciollo. Espresso - Short Black - A strong black coffee of approximately 30-35 ml with a thick, golden crema. Ristretto - Meaning 'restricted', this is an extremely short espresso (approximately 15ml) that is very intense in taste and has a long aftertaste. Before making, ensure the cup has been pre-heated. Macchiato - This is an espresso 'stained' with a dash of hot or cold milk, (less than a teaspoonful) to give a striped or marbled effect. Top with a dollop of foam. A Macchiatos can be served as a long or short. Doppio - Two shots of espresso served in an espresso cup. Latte Macchiato - Pour one third milk into a caffe latte glass, top with foam, make a double espresso and pour the espresso over the tip of a dessertspoon just as if you were pouring a liqueur shot. In this way the effect will be layered which is the reason why it is often referred to in Australia as the 'layered latte'. Long Black - A double shot of espresso poured into a cup that is two thirds full of hot water. This allows the crema to float. Cappuccino - The Australian cappuccino has developed as a third of espresso, milk and foam. It is then dusted with chocolate powder. Caffe Latte - One third espresso, fill the remainder of the glass with hot milk and leave enough space for 10mm of creamy, dense foam (not froth). Hot Chocolate - Melt a teaspoon of chocolate powder and hot milk, then top with hot milk and froth. Dust with chocolate powder.

Coffee Terms There are a number of terms used by coffee makers. A few are listed below. Arabica - Coffee bean most widely cultivated. Barrista - Italian for coffee maker. Crema - Is the natural oils from the coffee bean floating on top of the hot water. Demitasse cup - A small cup used to serve espresso coffee. Robusta - Coffee bean which accounts for a much smaller proportion of the world market.