Not just a kick in the morning to get you through to lunch: Z is the spark felt in the heart; Z speaks and listens; Z is progressive; Z experiences; Z educates; Z explores; Z is a culture. You’ll find what you’re looking for in Z.

We endorse the saying in coffee circles, “coffee is the new wine”. Like wine, coffee has developed into a discerning market where growing regions, micro-climates, soil types, fruit varietals, processing style, roasting craftsmanship combine to bring out the great palate of flavours and nuances in the product. Passion, skill and commitment to quality through the whole journey from crop to the cup translates into a superior taste experience.

Like large wine cooperatives, where computerised processing of massive volumes of grapes sourced from myriads of wineries produces bulk wine of average quality, we feel large scale roasting doesn’t fit in with our benchmark of quality through craftsmanship.

There is so much more to roasting! Each origin must be roasted separately to bring out the distinguished characteristics of that particular bean. Colour, aroma, and timing is so critical and each batch is developed under the watchful eye and hand of the roaster.

Our boutique roastery really belongs to our customers. Here it is where blends and profiles are developed to fit particular tastes and desires. Here our customers can share in the sights and sounds of the roast. Here they can be part of the roasting experience . Here they can be inspired to take the passion, quality and craftsmanship the last step – from the roasted bean to the espresso cup.


Find your own Zest
Contact us today on 1800 111 810

 

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Great coffee starts at origin

That cup of coffee you are drinking not only has the heart and soul of the earth it was raised in, but also of the people who lovingly produced it. "Over 25 million small coffee producers depend on coffee for their livelihood. Without coffee, they would have nothing."

 

Good coffee in the cup doesn’t just happen. It starts way back on the misty slopes of high mountain plantations where the soil and environment and the care and dedication of the hard working coffee farmer makes the difference between a good and a great coffee. We are passionate about tracing our coffee to origin and bringing you only the best beans from the current season crop.

Coffee is grown in over fifty-three countries worldwide, all of them located near the equator between the tropic of Cancer and Capricorn. Brazil is the largest coffee producing region, with around 30% of total world output of coffee. Colombia ranks second. Nearly seven million tons of green coffee beans are produced each year worldwide, and the majority of those are hand-picked beans. 

The tree reaches maturity and the first harvest of cherries occurs after three or five years of growth. Depending on growing conditions the productive life of a coffee tree is 20 to 30 years. The coffee tree needs plenty of rain and sun, and yeilds the best in climates where dry and humid seasons alternate. Generally, the slower the coffee develops the better the the aroma and flavour.

The quality and flavour of the coffee is directly related to the farm on which it grows. In many regions coffee is planted in the shade of other larger trees to protect it from solar radiation. Other crops such as bananas or citrus trees are also frequently interplanted between the coffee trees. This can give coffees distinctive tastes and flavours.

The yield from a single coffee tree varies between 2,5 and 10.5kg of coffee cherries which translates to 0.5 to 2kg of processed green coffee beans. In most coffee growing regions the picking is done by hand in a very labour intensive process. The picker must select and pluck the ripe berries on the stalk and leave the green cherries to ripen further. The daily output of a picker is between 50 and 100kg of cherries, representing 10-20kg of green beans.

 

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Roasting:
Unlocking the flavour

Our boutique roastery really belongs to our customers. Here it is where blends and profiles are developed to fit particular tastes and desires. Here our customers can share in the sights and sounds of the roast. Here they can be part of the roasting experience. Here they can be inspired to take the passion, quality and craftsmanship the last step – from the roasted bean to the espresso cup.


Coffee roasting is the wonderful journey that develops the golden coffee flavour from a small, bland green bean. Unroasted beans contain all the natural acids, proteins and caffeine inherent in coffee but have none of the taste. 

The art of roasting consists of carefully increasing the temperature of the beans through applying gas-fired heat to the the exterior of the rotating roasting drum. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor. 

A good roast profile ensures that all parts of the bean receive even heat as the temperature builds up and the bean changes colour and character. The first phase of the roast drives out the moisture in the bean and you will smell distinct 'wet grass' and 'drying hay’ aromas. The bean expands and goes through first crack at which point it starts to split open. For many origins, second crack signals the perfect end point of the roast where caramalisation of sugars has taken place and the flavour is fully developed in the bean. 

Our slow and gentle roast profile focuses on superb control of the roast development stage (after second crack) maximising flavour and drawing out the beans' best characteristics. Once the roast is terminated the coffee is quickly cooled in a rotating tray where air is sucked through the coffee. This prevents the coffee from over-cooking. Unlike some larger roasters we do not use the technique of water quenching because this adds artificial weight to the beans and the coffee can tend to lose flavour too quickly during storage.

"Get hands-on in the roastery and let your senses imbibe the heat, aroma and magic of the roast"

 

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Z-Espressist

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Z-Microlots

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