Arabica and Robusta simply refer to the species of coffee tree. Coffee Arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1000 years. The Arabica trees are difficult to cultivate and each tree can produce anywhere from 0.5–5 kg of dried beans per year, depending on the trees individual character and the climate that season.

It takes 225 – 275 kg of coffee beans to create about a 45 kg bag of green coffee. Though commonly called a “berry”, the fruit is a drupe 10 –15m min diameter, maturing bright red to purple and typically containing two seeds (the coffee ‘bean’). Sometimes a third seed or one seed, a pea-berry is produced in the fruits at tips of the branches. These beans are the most sought-after because they come from a coffee cherry producing only one coffee bean (all other types of coffee cherry produce two beans). Pea-berries are round in shape, as opposed to the usual oval.  Arabica coffee beans taste sweet & tangy.

The Robusta trees are easier to grow and maintain, are more disease resistant and produce a higher yield. Typically grown at lower elevations Robusta beans contain more caffeine (30-40%) and are harsher and more astringent in flavour. This type of coffee is typically added to other beans to bulk up the coffee to achieve a lower price or to produce different tastes to the coffee you drink.

All coffee beans are graded. The AAA grading denotes the highest quality bean. The higher the grade of bean the more expensive the coffee is to produce and the more the consumer is guaranteed a better quality coffee. By blending different types of high quality beans from different regional areas various unique flavours can be achieved. All coffee beans used at Colin James Fine Foods are rated between A and AAA so you can be assured that the coffee you purchase at our store will be made from the highest and best quality beans available.

A winner in every sense of the word!

It is no wonder this company is a winner! From the careful choice of their olives and raw ingredients to the impeccable presentation of their oils to the superb high quality end product, this family owned company has built a name synonymous with the provision of fine foods. Checkout their website to see the numerous awards this company has won for olive oils since its inception in 2001.

WestAustralian, Mark Kailis, established the Kailis Organic Olive Groves with the vision of creating the first truly global organic premium extra virgin olive oil brand. Organic farming involving active soil care, erosion control and efficient water usage are all part of the Kailis Organic ethos allowing themto produce a product that is healthy and pure while protecting the environment for future generations.

The Kailis Extra Virgin Olive Oil (ECOO) comes in 3 different styles. The pure, organic extra virgin olive oil is superb for cooking, adding to salad dressings, used for dipping or drizzling while the Lime infused extra virgin olive oil (recognisable by its green label) is perfect for drizzling over green vegetables or fish or adding to your favourite stir fry.

The bright orange label signifies the blood orange infused extra virgin olive oil. This is delicious drizzled over chicken or any white-meat or over pumpkin and sweet potato. The lime and blood orange infused oils make a great marinade for fish or chicken and then can be used in the cooking process. Added to a salad dressing or used by themselves as a salad dressing they will add a refreshing and delightful flavour to your favourite salad.

Not only is this Australian product of the highest quality, it also comes in a bottle that nestles comfortably in the hand. The pouring spout allows you to drizzle oil without spillage or wastage. Beautifully presented, it makes the perfect gift for that special someone.

Down through the centuries grapes have been used to make many products and little is wasted when this fruit is picked.

Must is freshly pressed fruit juice that contains the skins, seeds and stems of the fruit. Usually made from grapes the name “Must” comes from the Latin vinum mustum meaning young wine. Grape Must is also used in making traditional balsamic vinegar. Commonly Used in Balkan and Middle Eastern cookery as a syrup or as the basis of confections it can be used as a sweetener in a variety of cuisines.

Verjuice is the acidic juice made by pressing unripe fruit. Primarily grapes are used but Verjuice can be made from crab apples, unripe plums or gooseberries. Sometimes lemon, sorrel juice, herbs or spices are added to change the flavour. Deriving its name from the French “vert” (green) and “jus” (juice), this product can be traced back to Medieval Times when it had important culinary, practical and medicinal uses. It probably originated when vignerons thinned out the grapes to strengthen the vines and produce full flavoured fruit. Not wanting to waste the unripe, pruned grapes they pressed the grapes and made verjuice.

The Spaniards, in the Middle Ages, made it from oranges which were more tart and bitter than the oranges we have today. Used as the acidic ingredient in salad dressings, Verjuice is substituted for vinegar or lemon. When wine is served with a salad, Verjuice provides a comparable sour taste the way vinegar and lemon juice sometimes can. Verjuice is delicious drizzled over oysters, grilled fish or barbequed baby octopus, as a marinade, substituted for balsamic vinegar when caramelizing onions or added to dishes to reduce the richness of sauces or meat dishes, especially pork.

Substituted for wine or brandy it is excellent for deglazing pans after cooking fish or meats and creates a tangy sauce from the reduced juices. Use to poach fresh fruit, soak dried fruit in it before use, reduce and use as a topping over Colin James ice cream or mix with soda or tonic for a zesty cordial.

Cheese Platters are best kept simple and uncluttered, but can be accompanied by a number of delicious products which will add to your enjoyment of the platter.

Maggie Beer pastes come in a variety of flavours such as the ever popular Quince paste to the Plum, Fig and Fennel, Spiced Pear and Cabernet Paste. They provide a concentrated flavour in just a thin slice and compliment the flavour of all cheeses.

Pastilla Nash log is made with prunes, walnuts, sugar, lemon and honey. Totally natural, it has a long shelf life if kept in the fridge and when sliced wafer thin it adds another dimension to the flavour of your cheese. Muscatels on the vine, gláced fruit, dried cranberries, fresh fruit and nuts not only enhance the flavours of your cheeses but they also add to the overall pleasant appearance of your cheese board. Bunnyconnellen olives sourced from Crows Nest are organically grown, hand picked and processed.

At Colin James we stock their Italian herb kalamatas, smoked kalamatas (smoked with the iron bark from their property), Chilli and garlic blonde kalamatas, Lemon and Cardamon blonde kalamatas. These olives are plump, full of flavour and look great as a colour contrast to your cheeses. If you want great tasting salami then why not try our Borgo salamis made in Brisbane to traditional Italian recipes or slice up a tasty beer stick freshly made at Caloundra.

The breads you choose are important as they need to accompany your cheeses rather than overpower them. Shepherd’s Bread which is yeast, egg and dairy free is made to a traditional recipe stemming back to the time when shepherds tended their flocks and they required a bread that kept for long periods. These breads come in long, flat sheets that can be broken up to varying sizes as needed. The ever popular Australian made and owned Lavosh crackerbreads are baked in the traditional methods and display unique home baked characteristics. For those who love cheese but are looking for a great gluten free crackerbread, try Melinda’s Peppercorn and Chives, Natural or Poppy Seed crackers.

If you like your cheese stinky and full of flavour then washed rind cheeses is the category for you. Invented by the Trappist monks to enhance their rather meagre diet on fast days, they can range in flavour from mild to robust. This family of cheeses is varied and interesting and the perfect addition to your cheese platter.

During processing, the curd, which may or may not be cut depending on how soft the final cheese should be, is scooped into moulds and left to drain. The high moisture of the curd and the humidity of the maturing rooms attracts a bitter-tasting, grey, hairy mould called “cat fur”. To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid. This produces a rather robust cheese and encourages the development of an orange sticky bacteria called brevi linnus which helps to break down the curd from the outside, gradually becoming an integral part of the interior, rather than just a skin.

The interior may resemble Brie as in Reblechon, Pont le Veque, Taleggio, Totalpina, Epoisses or be more supple and elastic as in Port Salut, Saint Paulin, Tilsit, Comte, Le Caviste (formerly known as Morbier) or be firmer as in Raclette or Gruyere. While the taste may range from mild and creamy, rather spicy to outrageously overpowering, the aroma often resembles old socks.

At one stage in French history washed rind cheeses were actually banned from French Public transport because of their rather strong, pungent meaty or yeasty smell. Washed rind cheeses are versatile cheeses. They make an interesting addition to a cheese platter, can be melted through your favourite pasta or steak sauce, added to an au gratin or melted over vegetables. They team well with dry white wines or robust reds. If you really want to experience a unique way to eat washed rind cheese buy a raclette machine or a fondue set and invite your friends around for a great evening.

If you are a coffee Connoisseur then you probably like to experiment and enjoy the subtleties of a range of different blends and single origins each with their own endearing characteristics.

What’s the difference between a blend and single origin?

Single origin relates to the specific and singular characteristics of a bean. It includes the country of origin, the area it is grown in, the altitude of the coffee bushes and the coffee’s family history. Single origin coffees are unique, even to the point where beans from the same bush may vary from harvest to harvest. It is the job of the alchemist to hone his/her skills to find the point in the roast at which each single origin is at its peak flavour.

A blend is a combination of beans from various countries, altitudes and farms which is selected by the alchemist and roasted to give the  optimum characteristics from that blend.

At Colin James we are passionate about the coffee we supply. Andrew spends many hours training our baristas and researching new blends and single origin coffees so that he can provide our customers with an opportunity to expand their taste sensations. When you visit us, peruse the signs at our barista station to see the house blend and single origin on offer for the day. Our single origin blends are roasted by an award winning local roaster. When ordering your coffee, just let our staff-member know which blend you would like your coffee made on.

Our in house blends and single origin beans are available for purchase for home use. We now have a state of the art grinder which will grind your coffee perfectly every time for filters, plungers, percolators or home espresso machines. Just tell us the beans you require, the quantity and theblend andwewill do the rest. Purchasebeans in 250g, 500 g or 1 kg packs. Our friendly and dedicated baristas will assist you with information on aging your coffee and storing it.

Not only is it a treat for your taste buds, but it’s also a wonderfully healthy food! Often referred to as “the cow of the poor”, goats were frequently the only source of milk on small Mediterranean and north African family farms and as cheese was the way to preserve the excess spring and summer milk many goat cheeses have their origin in these areas.

What then are the health benefits to encourage you to eat goat cheese? Compared to cow milk products, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than comparable cow milk cheeses. Even though goat cheese has fewer calories, it has a full, rich and creamy flavour. The majority of people who are allergic to cow milk, or who are lactose intolerant will be able to digest goat milk. Forty seven percent of the worldwide human population is allergic to cow milk in one way or another, while only 3% have any allergic reaction to goat milk. So, most people with cow milk allergies or lactose intolerance can usually tolerate goat milk. In addition, most goat cheeses are made with a culture that converts the lactose to lactic acid, which is much more easily digested.

The fat particles in goat milk are approximately 1/3 the size of the fat particles in cow’s milk and are very close in size to those in mother’s milk. They are smaller with short-chain fatty acids and produce a softer curd. Their small size makes them easier to break down and digest than the larger, long-chain fatty acids of cow’s cheese. Goat milk products are said to be “naturally homogenised” and therefore easier to digest for lactose intolerants. Low in potassium, it is classified as a “kidney friendly” food and suitable for those with CKD (Chronic Kidney Disease) Goat cheese ranges from soft, fresh chevre and fetta to yummy bries, (some even rolled in ash), blues to the harder style and even a gouda style. Combined with sheep’s milk it makes the perfect haloumi. Our range of Australian and imported goat cheese varies depending on availability.

THE COW’S hard milk cheese, known as cheddar, has been made in the Mendip Hills near the Cheddar Gorge in England since at least the sixteenth century. Since then emigrants have taken the recipe for this wonderful cheese to all parts of the world. However to be a true cheddar, the cheese must be produced in the hills of Somerset, Devon and Dorset. Unlike many of the other European cheeses, the name cheddar has not been protected and more than any other British cheese, it has been copied and abused to the point where many hundreds of tonnes of tasteless cheese are churned out daily world-wide bearing the name cheddar.

True cheddar is made from the milk of cows whose daily diet is fresh green grass, buttercups and daisies. Ten litres of milk is used to make 1 kg of cheddar cheese. Made by hand, traditional cheddar is wrapped in cheesecloth to mature for 9 – 24 months. Its taste is like magic, the bite like chocolate, firm and yielding and the aroma is fresh, nutty and slightly savoury. While the flavour differs from farm to farm, there is always the rich sweetness of the milk, a classic acid tang and a long lingering kaleidoscope of flavours.

Mild cheddars, sold between 1 and 3 months old, are firm, supple, slice easily and can be served with a crisp white wine. Matured cheddars (3 – 12 months), have a stronger flavour and a more textured body, making them a perfect partner for dry whites, Shiraz and Merlot. Vintage cheddar (aged for 12 – 24 months) with its more robust flavour, is delicious served with Cabernet Sauvignon, ports and muscats.. The older the cheese, the more crumbly it becomes. Aged cheddars can develop calcium lactate granules throughout the body of the cheese and often on the outside where it can be mistaken for white mould.

Today cheddar cheese is the base for various styles of club and processed cheeses which can contain a range of different flavourings, herbs and spices such as peppercorns, sage, walnuts, garlic, chilli and wasabi. Today some cheesemakers still mature their cheddars in cheesecloth (eg Kenilworth and Pyengana) and many cheesemakers use specific coloured waxes to depict the ages of the cheeses.

One of the world’s most famous blue cheeses owes its beginnings to a lusty shepherd. If legend is to be believed, Roquefort was created by sheer chance when a young shepherd found a cool cave in which to consume his supper of bread and fresh sheep’s milk cheese. Before he could eat his humble meal a beautiful girl came along. Forgetting his hunger he followed her. Several weeks later he returned to the cave where he found his left over meal of bread and cheese covered with a blue green veined mould. Sheer hunger forced him to eat the meal. To his delight it tasted so good, that, from then on he left his cheese in the cave for a period of time before eating it. Since then Roquefort has been matured in the caves and grottos of the village of Roquefort and its surrounding areas.

Blue cheeses range from the traditional hard varieties to the very soft bluebries. All are made using various strains of the Penicillium mould (the same mould that grows on oranges and breads when exposed to the natural atmosphere.).

Traditionally, blue cheeses were made by adding penicillium mould to the milk, the cheese was formed into shape and brined and then pierced with copper wires allowing the air into the body of the cheese enabling the mould to grow. Today, stainless steel spikes are used inpreference to the copper ones.

The blue mould is one of the most prolific moulds and quite easily migrates to other cheeses. For this reason blue mould cheeses are always produced in caves or special areas where non-blue mould cheeses are not made. Sometimes a blue cheese is actually white when opened with no or very little blue mould apparent. On exposure to the air the blue mould develops rapidly and enhances the flavour.

Roquefort is one of the most famous blue cheeses. Made from unpastuerised sheep’s milk it is easily recognized by the white open texture and its gutsy, salty flavour. Traditionally the mould was grown on a special type of ryebread, carefully dried, ground to a powder and mixed with the curd. Today the mould is more likely to be added as a liquid culture. Roquefort matches well with any good solid red wine, port or muscat.

That’s what most people think of when asking for Swiss cheese. The cheese connoisseur knows better. Tilset, Appenzeller, Emmental, Raclette and Gruyére are some of the most famous Swiss cheeses, the history of many of them dating back to the 12 and 13 Century.

Taking its name from the Emme River, Emmental is well recognized because of the walnut sized holes in it. It’s smooth, elastic texture and sweet fruity taste makes it the perfect cheese for fresh sandwiches and crusty rolls.

Appenzeller, one of Switzerland’s oldest cheeses, derives its dry, flat, pale yellow to orange rind from being washed in a secret concoction of spices, white wine and salt giving the younger cheese a buttery taste with fruit overtones which become stronger and more yeasty on maturity.

Known as Valais until the 19 Century, Raclette acquired its modern name from the French verb racler which means “to scrape”. This supple, pale golden cheese with it’s sweet, earthy and pleasant citrus to savoury tang was traditionally cut in half and placed with the cut surface facing the fire. As the cheese started to bubble, it would be scraped on to boiled potatoes to make a delectable treat.

Taking 400 litres of milk to produce a single 35kg wheel of Gruyére, this cheese with its fruity, earthy, nutty flavour and darker yellow colour is dense and compact, yet flexible making it perfect for gratins, grilling and in soups.

For the first 2 months of its life, Tilset (named after the east Prussian town of Tilset where it was first made) is washed and brushed regularly allowing a crusty rind to form protecting the smooth, supple interior (with its tiny irregular holes) from drying out. Tilset has a mildly pungent aroma, a rich buttery and fruity flavour with a spicy tinge.

Swiss cheeses are great served as table cheese, on your next cheese platter or used for melting, grilling and au gratins …. best of all, combine 2 or 3 of them in a fondue. What a great way to treat your guests or family to a relaxing and enjoyable introduction to the delights of Swiss cheese.