408 – Small-Batch Coffee Revolution At Fleurieu Roast Aldinga
From the art of small-batch coffee roasting to the revival of loose leaf tea culture, Alison Pilborough reveals how craft beverages at Fleurieu Roast and Wyverstone Tea are being reimagined in Aldinga, while The Saucermen take us back to those white-knuckle Devil’s Elbow descents. Alison Pilborough bridges two worlds often seen as incompatible – artisanal coffee roasting and premium loose leaf tea blending – offering insights from her Aldinga Eco Village base about why some roasts deserve second chances and why tea drinkers are increasingly seeking calm through chamomile. The SA Drink of the Week ventures into new territory with Fleurieu Roast’s 18-hour cold brew coffee, challenging even the most orthodox espresso lovers to expand their horizons. We wrap up with The Saucermen’s “Devil’s Elbow”, their rockabilly tribute to that infamous stretch of the old South Eastern Freeway that tested nerves and brakes in equal measure before the Heysen Tunnels
