Project Raggiana Launch

Project Raggiana Launch

It was a long time coming for us, but finally we could reveal the flavours we so ardently created over in PNG back in May. The revelers were to expect a rundown of the project, and informative presentation from Project Director, Robert McDonald about fermentation and its place in creating flavour, followed by the first public screening of our film and lastly, a cupping of the final 5 micro-lots created from the project.

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Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

Colloids in my coffee.

When did next-gen nut mylks become an appealing alternative?

Thankfully, coinciding with rise of specialty coffee baristas were becoming scientists and consumers experts, and as a pleasant byproduct of this a clumpy soy latte was no longer acceptable (was it really ever tho?)

Soon it was common knowledge among the soy latte sect – drinkers and makers alike – that the optimum heating for a non ‘scrambled egg’ textured soy milk was 65degrees or lower, also widespread was the fact the lighter roasts (producing more acidity) were not friends with soy milk.  The non-dairy milk latte evolution was finally moving in a confident way.

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UOW baristas take part in annual barista and latte art battle.

UOW baristas take part in annual barista and latte art battle.

This is the third year that the UOW have run this event, and it sure was a winner.

Latte Art Smackdown was a head to head battle of randomly selected latte art and various vessels will be used. Rosetta, Swan, Heart and freestyle.

Barista Competition. This year you will only verse yourself! You will get one chance to impress the judge and they will grade you on the one performance and then compare to other competitors. 

Check out the pictures from around the day.

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You are invited to experience Project Raggiana.

You are invited to experience Project Raggiana.

You are invited to experience Project Raggiana.Limited spaces. Register to join.

After an anxious wait, the micro-lots we created have been dried, hulled and shipped to us, ready to roast.

At an exclusive evening dedicated to Project Raggiana we invite you along to cup the 5 Raggiana micro-lots as we discuss fermentation and how it influences flavour development. Along with the presentation we are premiering our Project Raggiana cinematic short film. It will be a celebration of the untapped wonders of PNG coffee!

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An espresso drinker’s vivarium – cultivating art, music, good banter and really, really good coffee.

An espresso drinker’s vivarium – cultivating art, music, good banter and really, really good coffee.

Velos Mazeh Musette has managed to capture that simplicity and then some. VMM does good coffee, plays great records and inspires great conversation – as simple as that.

On any given day in Velos Mazeh Musette you’ll find locals perched on stools lining the walls of the slender shop, exchanging jokes, talking art and drinking Sam’s specialty, the ‘café bombon’. 

Take a walk inside.

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New to brewing? Leverage your beverage with Zest...

New to brewing? Leverage your beverage with Zest...

Just recently I was approached by one of our customers. Almost embarrassed to ask a “silly question”, that she “didn’t know who else to ask”, she swallowed her pride and asked,

“Umm, how should I grind my beans?”

Little did she know that with one apparent ‘silly question’ she was making the rewarding jump from coffee drinker to coffee lover.

I was reminded how many coffee drinkers out there have the potential to get more out of their experience if only they were privy to some ‘basics’. Come on over, let's chat about this.

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Prahran converted warehouse delivers an expression of art on the plate, and well, everywhere really.

Prahran converted warehouse delivers an expression of art on the plate, and well, everywhere really.

Just a short walk from the hustle of Chapel Street you'll find a converted warehouse, that from the outside looks like it might house a sweet hub of street artists (and you'd be right). External walls brightly decorated top to bottom with graffiti, rainbow coloured outdoor tables popping from the sidewalk and around the corner onto Bangs Street, an endearing entrance of live plants and more art, inviting you off the dreary street and into what appears to be a kaleidoscope of adventure. Step in, and you'll realise it is just as it promises.

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Flavour creation by fermentation in the PNG Highlands

Flavour creation by fermentation in the PNG Highlands

Want to know more about Zest's Project Raggiana?

Our Creative Director, Rob, has put together a little run-down of the project - our aims, the journey and the things to come. 

And stay tuned for the launch of the Project Raggiana film to be released in July. Very exciting times for Zest, and for you, because projects like this are all about sparking your personal Zest for coffee! Get around it...

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Zest micro-lot rebrand: Packaging that paints the picture.

Zest micro-lot rebrand: Packaging that paints the picture.

Communicating coffee to coffee enthusiasts is a constantly evolving art.

The narrative within has become dense and complex. And rightly so! We are, after all, talking about a global industry where a plant produces a seed that is pulped, fermented, dried, transported, roasted and brewed - with every part of the process having significant implications on the final flavour.

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Read. Brew. Taste. Repeat

Read. Brew. Taste. Repeat

Coffee, tea, or me - Cascara?

Specialty coffee lovers may have noticed, and possibly even tasted cascara - it's been making the rounds for a few years now. While not quite as insta-famous as turmeric lattes or the mighty matcha, this coffee/tea alternative is out there and already quite popular, so it's worth learning a little about...

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