THE SCOOP

C4HQ is the place to be if you want to know about coffee.Drop in and we’ll whisk you away on a magical coffee journeyshowing you it all - roasting, making, and best of all, tasting.We have a large range of accessories for both domestic andcommercial use and we’re always talking coffee, drinkingflatties, and listening to “phat beats” so check us out!

Are you a wholesale customer? Come and see us -whether thinking of a change or setting up a new cafe,we can provide invaluable knowledge of the cafe industryand everything that goes along with it. We’re keen to helpyour business run as smoothly as a cup of C4 Krank.

If you’re unlucky enough to live outside of Christchurch fear not - we offer

a nationwide mail order service by email, phone and even fax. Nobody has

to feel left out... just check www.c4coffee.co.nz for all the info you need,

pics of our sweet building, and even videos on how to make those little

love hearts in your milk for when you want to impress that special “friend”.

Nice one!

C4 are a proudly local, specialist coffee roastery based in

Christchurch, NZ.

Our goal is simple - to supply quality, locally roasted beans

to discerning clientele, backed by a commitment to service,

training, and the very best equipment.

Everything we do at C4 is aimed at one end result, a PERFECT

cup of espresso.

THE QUEST FOR ESPRESSO PERFECTION

C4 are passionate about supplying the best

blends & inspiring our customers to share in this never-ending quest.

We source the highest grade green beans from quality

suppliers across the globe. Once these magic beans arrive

at C4HQ we roast each origin inhouse in small batches to

ensure the freshest batch or blend possible.

And as we frequently sample every blend you can rest

assured C4's quality control is extremely high!

C4’s contributionto the art thatis espresso.

NZ cafes that knowperfect espresso choose

Krank. A secret andmagical alchemy of sixorigins, all individuallyroasted then blendedtogether in arcane

proportions to producepure magic in a cup.

It sits on the right sideof complex and smooth,with a nutty, full body

and high acidity.

Espresso to get yermotor runnin’.

V6 roars into life as fourorigins are all roasted

individually then blendedtogether to create a lesscomplicated cafe blend.With perfect handling,even on the tightest

corners, V6 is smooth,sweet and aromatic with

a medium body andmedium acidity. A solidchoice like 23” mags on

ya Torana.

Enjoy this one becauseAmerica can’t. Largerthan life this is a singleorigin that dances aroundyour mouth like a crowd

of communists at aBuena Vista gig.

A medium roast, smoothand sweet, with a slightlysmoky flavour - but whatelse would you expect?!

Full bodied with lowacidity and traded fairlyto boot. Muy Caliente!

Straight to the pointwith none of the

funny stuff added.

This is a certified organicblend which means nochemical sprays, no

fertilisers - these beansare grown with water,sunshine and love by

extremely happyfarmers. A blend

including PNG, Peru,Colombia, and East Timor

origins drink deepand feel pure

and unadultered!

A blend of the best Fair Trade coffee that

C4 could find. 

A great tasting Fair Tradeblend, meaning it’s

Just as good for thosewho grow as those

who imbibe.Just is a medium roastpre-blend of origins from

Colombia, PNG,Indonesia, Ethiopia andEast Timor that’s full

bodied and full of justice- like Snow White thisblend is the fairest of

them all.

Strong in structureand substance. This heady concoction of

three origins is mediumroasted and blended

giving a slightly sweetcup with high acidity anda hint of mocha. Get yourhead set for the day with

this heads up brew!

Criminally good.Four origins are medium

roasted then broughttogether like those catsin the Usual Suspectsto pull off the perfect

cup of coffee.A bittersweet flavour

great for allbrewing capers!

Well, if you must...Our decaf is a single originfrom Colombia. Treated withthe Swiss water method toensure no nasties and 97%caffeine free (sob sob)... don’tsay we didn’t warn you.

Where’s yourhead at?

Pre-blended fromthree origins, C4 takes

the roast past thesecond crack.

The sugars carameliseand become a littlesweeter and theflavour gains a

slightly smoky hint.With medium body andacidity, Stout is forthose who like the

darker thingsin life.

The choice ofthe people!

KENYAGrade AA and as consistent as they come. Kenya is

grown at high altitude and this creates a great flavour

with a winey acidity and medium body. This is a

perfect addition to any blend.

INDIAA medium bodied bean, rich and smooth with a

caramalised finish. Great with a bean like Kenya

or Colombia.

PAPUA NEW GUINEA

Is distinctive to its Sigri plantation and has a

rich flavour, gentle acidity and a good body.

A great base to use for a strong coffee blend. 

SUMATRAThis is one of a few origins that need roasting

medium/ dark for espresso use. With a hint of

fruit/ cloves and a big body, the Sumatran helps

lend an earthly chocolate flavour to a blend.

COLOMBIAWe use the highest grade Supremo bean

from Colombia. It is a smooth, full bodied

coffee with citrus and berry flavours.

Great on its own or used as a base.

GUATEMALAA well rounded coffee bean, renowned forits quality. This bean has medium acidityand full body with a  nutty finish.

CUBACuba produces one of the finest Arabica coffeesin the world. Grown and cultivated high in theshady jungles of the Sierra Maestra Mountainsof Eastern Cuba. Cuban coffees are produced inlesser quantities than their counterparts in othercountries. However the bean's robust flavourand reputation for consistent quality make thisa much sought after origin. Better yet this originis traded fairly!

C4C4 can demonstrate all of the coffee making processes, suggest the best blends

and grinds, and even hook you up with a sample pack of our blends so you can

make up your own mind as to what flavour floats your boat.

A good body goes a long way which is a nicemetaphor for life really. When talking coffee, bodydescribes the texture, viscosity, and weight of the coffee inthe mouth. A light body can feel watery, and a full body canfeel thick and heavy.

BODY

Freshly brewed coffee smells so good. That’s why real

estate agents brew a fresh pot for every open home.

Plus open homes are boring so the coffee helps keep them awake.

But back to the smell. Coffee is fragrant, and we can describe it as

floral, nutty or fruity to name a few. Go on, put your nose in that cup

and breathe deep.

AROMA 

is not as bad as it sounds really. Acidity iswhat some people call “the kung pow factor”,a lively bright taste that gets your taste buds doingthe electric booglaoo. Without acidity the coffee would tasteflat, and acidity indicates quality and high altitude making ita mucho desirable quality.

ACIDITY

when aroma, body, and acidity form like

voltron you get flavour. The make up of

these parts makes coffee taste different and distinguishes

the overall taste of the blend and origin. So many flavours, so

little time!

FLAVOUR

Start by keeping your beans in an airtight container, stored in a cool, dark dry place. Beans are veryshy and don’t like air or light. Never freeze or refrigerate your beans - when you defrost them condensationwill form on their surface and damage the precious flavour of the oils. This is very bad, as bad as thecup of coffee these soggy beans will make. Remember, coffee is not only delicious but also hygroscopic,a fancy pants word that means that humidity changes the beans which in turn changes the flavour. Sobuy what you need, grind it just prior to use and those little beans will give up the good stuff.

Please treat your beans with respect!okay, so you want to store your beans and make a great cup of coffee right?

C4C4 knows that there is so much diversity in coffee blends and somany different ways to make coffee that it can seem a littleoverwhelming at first - like facing that first Monday morning meetingwithout a short black or two under your belt! That’s why we endorseresponsible experimentation!

If you want to sound like a cafe pro then you need to be able to extract

the lingo. Here then are the four officially endorsed key elements to

discuss when talking about the taste of a cup of the ol' black magic.

Do not allow to stew, press afterone minute.

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2 Place fresh plunger ground coffee into the emptyplunger, one tablespoon per cup.

3 Boil water and allow to stand and drop off the boil.

4 Gently pour water onto the ground coffee, allowingwater absorption and for the bubbles to disappear.

Espresso is an art form, and it takes a long time to master, kind of like shaolin kung

fu although less painful, which is nice. And look on the bright side - it’s best learnt

by making lots of cups of coffee!

Like love, espresso is best learnt in person, hands on. For a small peek into the

exciting world of espresso check our wizzbang videos on the rather choice looking

C4 website (www.c4coffee.co.nz) or roll into C4HQ for a demonstration of our

“mad skills”.

Stir, add more water if needed, and then plunge gently.5

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PLUNGER / FRENCH PRESS

Warm plunge with HOT water then empty.

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Preheat the oven element to a medium heat.

Fill lower chamber of stovetop with water up to the safety valve.

Fill the basket with fresh stovetop groundcoffee. Gently tap the basket to removeair pockets, ensuring the basket is full tothe rim. Compress lightly.

Ensure top and lower chambersare securely locked together.

Place the stovetop on the element and wait  untilmost of the water has been drawn in the topchamber. Remove from the stove.

It is important to keep an eye on the stovetopwhile brewing to avoid drying out the bottomchamber. Drying out will cause bad flavourto be drawn and can damage the seals.

Place appropriate filter in the basket.

Add coffee specifically ground for filter -medium/ coarse. Add one tablespoon ofcoffee per cup of water.

Fill water reservoir with fresh cold water. Fill accordingto the amount of coffee and the size of the jug. 

Turn on machine and wait.

FILTER

Don’t allow brewed coffee to sit on the hotplate for long or the coffee will stew andbecome bitter.

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ESPRESSO

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STOVETOP/ MOCHA POT