Pelicano Coffee Co. was founded by Zephir Thomas and Sol Leewho after they first met on a pear farm outside of Melbourne. Creating one of the most significant and influential coffee brands in Brighton. Still known for its vibrant coffee scene.
At The Level and 15 Lewes Road, the Pelicano team roasts three times per week. To meet up with demand, we will soon upgrade from our present 12 kilo Probat roaster to a 24 kilo Kuban roaster.
Dominic Pulleyn, has worked in the coffee industry for ten years as manager of Pelicano Coffee Co. after falling in love with York's coffee culture.
The roasting process has always captivated me. I do think that what we roasters are all doing is trying our best to highlight the farmers' labour of love!
The first cup Dominic can recall having a significant influence on him was a washed Kenya. Roasted by Square Mile in York's Spring Espresso coffee shop. Being a York native, he was a big fan of Yorkshire tea when he was younger!
My go-to brewing techniques fluctuate every week. I'm now leaning toward flat-bottomed brewers rather than conical. I appreciate steep and release techniques like the smart dripper. Even though I am fortunate to have a very well-stocked brew bar at home, I always get coffee elsewhere on my days off.
What's your favourite coffee
Divided between Colombia and Kenya when it comes to Dominics favourite coffee origin. As a favourite, Dominic chooses Colombia coffee. Due to the wide range of flavours and characteristics found in each growing region.
We asked him which part of coffee roasting did he enjoy the most?
Setting them apart from other roasters is that they have made an effort to buy coffee from the same cooperatives and farms year after year.
Hoping that this will give farmers some security that they will be able to sell their crops each harvest for a fair price. And they recognise the farmers labour and the exceptional quality of the bean."
There are many fantastic books about roasting. Dominic thinks developing your palate. which can only happen through practice is the most crucial part of becoming a roaster. So drink up.
Dominic encourages roasters to sample coffee with as many different coffee professionals as possible. Taking notes of their opinions and observations. Basing the selections on your own taste preferences.
When I visit other coffee shops, I buy retail bags to keep on the cupping table. So I can contrast and compare our coffees. I'm currently pleased with the coffees we're showing and the way they're roasted. It makes me feel confident that we're doing the right thing.
When Dominic isn't working in one of the cafes, he's trying to learn the cello but finding it difficult.
