Cappuccino - Australia's favourite cafe coffee.
The secret to the perfect cappuccino is great coffee. To begin, froth milk in a stainless steel jug. To a single shot of Bravo Supreme blend add equal amounts of hot milk and froth. Ratio should be 1/3 coffee, 1/3 milk and 1/3 froth. Hold back froth while pouring milk then spoon on froth to create the prima cappuccino crown and sprinkle with powdered chocolate if you feel the need. Make sure not to boil the milk.

Café Latte - smooth and creamy.
Same ratios as cappuccino and same noble beginnings. 1/3 Bravo Supreme, froth milk as before, and this time blend the froth back into the milk with a spoon, creating a light rich mix and pour freely onto the coffee. You can also pour the coffee onto the milk to create an interesting layered effect. Usually served in a glass. Voila, the perfect latte.

Mocha - for those who can't imagine life without chocolate.
Start with 1/3 Bravo coffee and stir in 1 heaped teaspoon of powdered chocolate. Fill the cup with Latte style milk/froth blend and sprinkle with chocolate powder.

Plunger perfection - the easiest way to brew fresh coffee in minutes with suprisingly good results.
Boil cold water and leave stand for about 30 seconds. Using a medium ground coffee, put one heaped teaspoon of coffee per cup and one for the pot into your preheated plunger and add the required amount of water. With trial and error you will fine-tune the ratio to suit your taste. Allow to sit for 2 to 4 minutes (the longer the stronger), and plunge. If you take some milk, preheat it, but never boil the milk.

Freeze for freshness.
The way you store your coffee is most important. The best way is to keep it in an airtight container in your freezer. And the ultimate in freshness is to grind your coffee as you use it.

~ COFFEE STYLES ~

Bravo Supreme - The name says it all. Seriously good espresso style coffee.
Organic - Certified A-grade new guinea beans grown & processed totally chemical free. You will taste the difference.
Continental - A smooth light coffee, blends well with Tanza.
Costa Rica - Medium slightly acidic coffee, excellent mixed with espresso.
Decaf - The best around. You won't believe its decaf.
New Guinea - Blue Mountain - Smooth and light, blends well with most.
Tanza - Slightly acidic and sweetish. Light to medium.
Mocha Harrar - Medium smooth rich coffee goes well with Kenya.
Kenya - Medium to strong, sweet, slightly acidic, a distinctive coffee.
Sumatra - Earthy rich and strong, blends well with Kenya.
Espresso - Strong and smooth, blends well with most other coffees.
Special Espresso - Strong rich and slightly bitter, good plunger coffee.
American - Smooth medium to light blend, goes well with most.
Mocha Caramel - Rich dark and bitter coffee, blends well with most others for stronger taste. Just a dash adds oomph!
Turkish & Greek - Lightly roasted blonde coffee most suited for Turkish style.
Minas/Santos - Either separate or mixed. Brazilian coffee at its best. An earthy nutty taste. Most suited to Turkish style.
Lebanese - Strong dark and bitter coffee mostly sold for Turkish style. Some like it for plunger espresso or filter.
Waratah - Light very smooth espresso style, a blend with training wheels for the road to serious coffee drinkin

How about some of these unique blends - specially selected combinations of fine coffee styles - to suit individual tastes.