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Great Espresso, Roasted in Melbourne
Espresso has always asked a little more from your coffee.
It was developed in Italy in the early 20th century as a faster way to brew. Hot water forced through finely ground coffee under pressure. Short, concentrated, and full of flavour.
What started as convenience became something else entirely.
A good espresso has weight, sweetness, and structure. It holds together in a way other brewing methods don’t. That is part of the appeal. When it is right, it is hard to beat.
People keep coming back to espresso
Espresso is small, but it carries a lot in each shot.
It sits at the centre of café culture. The base of a flat white, a cappuccino, a long black. It is quick, but it is not always simple to get right. Small variations in weight, water input and grind size can have a big impact on your extraction.
That balance and attention to detail, refining that perfect shot is what draws people in.
There is something satisfying about learning how to get the most out of your coffee. It rewards attention, but it does not need to be complicated.
Espresso at home, now more than ever
Over the past few years, more people have started making espresso at home.
Since the pandemic, there has been a sharp rise in home machines and grinders, with more people choosing to build a daily coffee routine for themselves. Equipment has improved. Information is easier to find. What once felt technical is now far more approachable.
You do not need a commercial setup to make a good cup.
With fresh coffee, a consistent grind and a bit of patience, most people can get there quicker than they expect.
Why certain coffees make a good espresso.
Great espresso starts well before the machine.
It begins with the coffee itself.
Not every origin suits espresso. We look for coffees that bring body, sweetness and balance. Often focussing on caramel notes, chocolate notes and rich nutty notes. Though we do believe mixing these tastes with more subtle hints of fruit (like our Ethiopia Yirgacheffe Single origin) can bring a whole lot of depth to your cup that just sings like nothing else.
Brazil for structure, Colombia for clarity and caramels, Ethiopia for lift and depth with hints of fruit, Papua New Guinea for sweetness.
Then comes the roast.
Espresso roasting is a careful balance. Too light and the acidity can feel sharp. Too dark and you lose the natural sweetness of the coffee. We aim for a profile that develops body and caramelisation, while keeping the cup clean and composed.
After more than 35 years roasting in Melbourne, that process has become second nature. Taste, adjust, repeat.
A good espresso blend is a balancing act, combining base notes with harmonious treble notes that wrap you up in a lovely big warm hug.
Roasted fresh in Melbourne
All of our espresso is roasted here in Melbourne.
We roast in small batches, taste every lot, and adjust as needed. It is a steady process built on repetition and attention. Each single origin is roasted individually, we do not batch single origins into blends before roasting. This allows all those unique notes to really sing in your cup.
Freshness matters more with espresso than almost any other brewing method.
Coffee needs time to settle after roasting, but once it is ready, it should be kept sealed air tight. When a bag is opened it should be used within 1-2 weeks, the earlier the better. That is why we roast regularly and dispatch quickly.
It is a simple thing, but it makes a noticeable difference in the cup.
A few simple tips to get started
Espresso does not need to be overcomplicated.
Start here and adjust as you go:
Dose
Around 18 to 22 grams for a double shot is a good place to begin. - Check your machine's manual for correct dosing as different group handles change how much you need.
Time
Aim for an extraction of roughly 28 to 35 seconds.
Grind
If the shot runs too quickly, grind finer. If it drips too slowly, go a little coarser.
If the flavour is too acidic, grind finer, if it's too bitter grind courser.
Watch the cup
You are looking for balance. Not too sharp, not too heavy. When it feels right, you will know.
Why we have stayed focused on creating a great espresso experience
We have been roasting coffee in Melbourne since 1989.
Over that time, espresso has changed. Expectations have risen. The equipment has improved. The knowledge has spread. We have never stopped pushing for new levels of excellent quality.
What has stayed the same is the need for good coffee at the start.
We have spent decades working with growers, refining our roasting, and paying attention to what makes a cup worth coming back to.
That is what carries through here.
