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Latest Blogs — freshly roasted coffee

Specialty Coffee - Consistently Inconsistent

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Specialty Coffee - Consistently Inconsistent

Throughout my career in the coffee industry so far, there has always been a major goal/motivation to be consistent. This has been the case no matter whether we're talking about the beginning where one of the consistency measures was 'three pulls of the grinder dosing lever', to present day where we're trying to maintain extraction ratios of grams in and out. Completely different levels of quality in the cup, but both championing a level of consistency as key.   A lot can be said about consistency, and it is certainly a key motivator for the general coffee drinker. People regularly...

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Aha Moments

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Aha Moments

What do a Cappuccino with two sugars, roasting a Colombian Single Origin in to rolling second crack and Matt Perger's 2013 WBC routine all have in common? These were all inspirational "Aha!" coffee moments in my life, where my coffee journey took another dramatic turn for the better. I have spoken about these moments every so often on YouTube, but after the commentary on last week's 'Why I love Nespresso' blog, I thought it would be a good subject to talk about once again.   You see, I like to think that every person who drinks coffee is on a...

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Taking the Plunge - A Guide to Improving your Plunger Brew

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Taking the Plunge - A Guide to Improving your Plunger Brew

In recent years, the specialty coffee scene has seen a number of new alternate brew methods swing in to popularity, or swing back in to popularity. It is quite normal to see in cafes a number of alternate brew options available, from filter methods like the Chemex, to immersion cold brewing and everywhere in between.    Unfortunately though, some very simple but effective brew methods have been overlooked in the process, now laying dormant in salvos shops or at the back of your grandma's pantry, along with some preground supermarket coffee from 2011. With a little bit of effort though, you...

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Santa Felisa | Guatemala | Honey Process

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Santa Felisa | Guatemala | Honey Process

  The most exciting thing about working - and indeed starting a new business - in the coffee industry is the fact that we are currently in the golden age of coffee. By that, I mean that coffee has the potential right now to taste better than it ever has before. There are exciting advances in our understanding of coffee, people dedicated to extracting more and different flavours from the coffees in their hoppers, and advances in technology and equipment which allow us to refine our practises and help us to repeat our results when we get that coffee dialed...

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My Coffee Story

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My Coffee Story

  My Coffee story is one which probably shares a lot of moments as yours. Like most people, my story starts out as a coffee drinker, and like a lot of teenage coffee drinkers, sweetness was the order of the day. I would unashamedly order my Cappuccino with two sugars, or even a cheeky caramel latte, which is why I know to never judge a person by the coffee they order. We’re all just at different stages of our coffee journey.   I started working in coffee about seven years ago, and like most I went through the whole coffee...

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