Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

Our Gippsland roastery sees many beans in many bags pass through its warehouse doors. Bags shipped from across the world housing the amazing green beans we can find, beans that make up our specialty blends and single origin roasts, beans that make up your divine cup.

Yes our sought after varietals are coming from near and far, and far-er – which means miles, but it doesn’t have to end there, we discovered we can find a way to offset those miles, because every little bit counts, right?

This is a time to think outside the box, or bag.

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Read. Brew. Taste. Repeat.

Read. Brew. Taste. Repeat.

We think a lot about sustainability in the coffee industry – the sustainability of the farms, of the industry as a whole and always in the peripheral, we think about sustainability of our planet.

But it has become an issue that I’m finding myself unable to keep in the peripheral, in my both personal and work spaces. With the broadcasting of ABC’s formidable documentary series earlier this year, War On Waste, and along with it the consequent wave of change that came from that series – namely, the very powerful boom of KeepCup sales, it was evident I am not the only one thinking about this.

But what can we do?

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Milking the nut for all its worth, how a new wave coffee dream became a reality for Melbourne cafe owner.

Milking the nut for all its worth, how a new wave coffee dream became a reality for Melbourne cafe owner.

About 4 months ago a customer walked into Particle Cinnamon Cafe, Avondale Heights, and asked owner/operator/barista Zac for a 'standard' full cream latte. Doesn't seem such a strange request, in fact probably one of the most 'normal' requests one can make in a Melbourne cafe.

Thing is, Zac and Particle Cafe are challenging that 'standard'  - what is a normal latte?

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Local table tennis tourney serves up a very decent score (and a good cup) for a worthy cause.

Local table tennis tourney serves up a very decent score (and a good cup) for a worthy cause.

Local school aces a recent table tennis fundraiser - rallying up over $20,000 for school kids in South-east Asia by playing ping-pong and drinking Zest coffee.

How much do you love ping-pong? Enough to place for 24 hours straight?

Well that's exactly what our friends at Belgrave Heights Christian School did last weekend, but not just because they love ping-pong, because they are good people.

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Z marks the spot at Balaclava Station, and you'll find the not-so hidden treasure on Platform 1.

Z marks the spot at Balaclava Station, and you'll find the not-so hidden treasure on Platform 1.

Handsome Tom hands me another Corcavado latte (because they are just that good) as a city bound train pulls up and the new queue of Zest lovers take their position. I contemplate moving suburbs and giving up my car as ‘Start Me Up’ has me strutting the city bound platform, rooster-like with my Z-cup in hand and a skip in my step, while Mick Jagger’s staccato rings in my ears, reminding me what a good coffee can do.

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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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