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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Big beans, big sweetness, big body, big hang time, African Mailman delivers on all.

Big beans, big sweetness, big body, big hang time, African Mailman delivers on all.

Is there such a thing as dessert coffee?

The concept of a dessert coffee was uncertain until our sensory team introduced the Nicaraguan 'Los Potrerillos' Pacamara beans to our Ethiopian rockstar, Suke Quto. 

And bam. There it is! A dessert coffee.

If you imagine one exists, what would constitute a dessert coffee?

For the month of March we are offering a 20% discount on the new African Mailman. Enter coupon code DESSERTCOFFEE20 to redeem.

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