Our journal of updates, new releases, partnerships, and occasional advice for getting the most out of your coffee.
We're looking for an experienced Head Roaster to join our team and help us to continue to build our reputation for sourcing and roasting super-clean, elegant, and authentic coffee.
As Head Roaster, you'll be a key part of our small team, a crucial factor in the coffee supply chain, and taking on the responsibility of driving our coffee roasting programme forward. In a role that ranges from participating in sourcing green coffee to developing and iterating each coffee's roast profile, through to roastery maintenance and leading others, you'll be vital to our mission.
If you're mainly excited by 'naturally' processed coffee, carbonic maceration and anaerobic fermentation, or the latest flavour-of-the-month variety, then honestly — this probably isn't the role for you. If, on the other hand, you're a roaster that catches yourself looking forward to the fresh arrival of washed Ethiopian coffees or the latest harvest of washed Bourbons from Huehuetenango to land on our shores, then you might be a good fit.
Beyond a preference for elegant, clean coffees, we're looking for a 'do-er' — someone with a bias towards action, who'll bring positive energy, and who has a proven track record of making a considerable contribution to a quality-driven coffee roasting company. International applications are warmly welcomed.
More details, including salary range, are in the full advertisement.
* Applications close May 15th, 2023. Only shortlisted candidates will be contacted.
The whole reason we do what we do is to share with our customers what we believe to be the world’s best coffees.
A crucial part of this mission is presenting those coffees in the best possible light, and to do so, we make countless decisions about all facets of the process.
Those decisions begin at choosing which producers we’ll buy from, which varieties we’ll feature, when in the season they’ll be released, and how we’ll roast each coffee. They also cover deciding how the raw coffee will be stored, and the roast coffee packaged, described, and distributed to home and wholesale customers everywhere.
Every decision has an impact on how that coffee (and in turn, the producer’s work) is enjoyed. It’s our job to make choices that will best showcase the variety selection, growing, processing, and roasting for our customers everywhere.
One of these choices has always sat poorly with us, and we’ve recently changed our minds on a long-held policy. From today, we’ll no longer be offering pre-ground coffee through our webshop.
Well, the time has come. Tomorrow will be the last day we open our Duke Street coffeebar.
Like many businesses, we’ve been embattled by both rising costs and staff shortages, and the energy it’s taking to keep the shop running is only taking away from our main focus of sourcing and roasting great coffee.
More to the point, though, it’s been tough to build trade on our industrial side street, and now the property developers who’ve bought our building are getting themselves into high gear.
As disappointed as I am, it’s clearly the right thing to do. The clock is ticking.
We’ll still be roasting from Duke Street for now, and at some stage in the new year, we’ll relocate to our new space in Fitzroy North.
A huge thank you to everyone who came to visit, but an especially huge thank you to our amazing regulars. I’m sorry we won’t be there for you come Monday morning.
Every year, we make hundreds of decisions that determine which coffees make it into our range. The customer-facing expression of these decisions is largely sensorial. Is the coffee sweet, clean, vibrant, and fresh? Is it representative of where it’s grown? Perhaps most crucially, is it something that we’re excited to drink daily and proud to share with our customers? While it’s hugely important to us, how a coffee tastes is only half the story, with the economic and environmental aspects of its production being equally (if not more) important.
Behind every forward-facing decision are consequences and impacts that resonate back along our supply chain.
For every season that we return to purchase enthusiastically and consistently from our friend Aime Gahizi in Karongi, Rwanda, we’re sending a message that there’s a viable market for the coffee he produces, and that we’re able and willing to pay an appropriate price for it. For us, it’s impossible to ensure those decisions are having the kinds of impacts that incentivise continued production of the coffees we cherish, if we don’t interrogate and understand where the money we spend on raw coffee is going.
Allow me to park the guarded copy writing style for a moment and shoot from the hip — as if the first four lockdowns weren't bad enough, there's no denying that this 5th iteration sucks beyond belief.
But look on the bright side we must, and thankfully there's a slew of fresh coffees arriving from East Africa, just in time to lift lockdown spirits — principally mine, but I'm hoping yours as well.
Every year, coffee lovers around the world look forward to the arrival of fresh east African coffees and despite having a few seasons under my belt now, I'm no exception. The vibrancy and sparkle that these fresh arrivals bring stirs many of the same feelings I get from spotting the first ripe strawberries of the season in my mum's garden, or seeing the wattle erupt into spectacular bloom from my kitchen window overlooking the Merri Creek.
While it's true that florists always carry yellow flowers and Coles stocks plastic punnets of strawberries fifty-two weeks of the year, there's simply no comparing with the complexity and flavour of those that develop according to the seasons, nor the fondness of heart amplified by their absence in the off-seasons.
We weren’t entirely sure what to expect out of Wednesday night’s ‘Specialty is Dead: Calling Bullshit on Coffee Marketing Buzzwords’ event. It was by far the most anticipated event selling out in under 48hrs.
Evidently, the subject had struck a chord for many people in and out of the industry.
It showed on the night too. It was one of those increasingly rare occasions at a talk or panel discussion, whereby hushed attendees were captivated by the conversation. They were all ears.
Even an hour in there was no squirming, no heads down checking Instagram, no quiet whispers between people at the back of the room. You could have heard a pin drop.