The barista training is held at our dedicated training facility in Coburg North, Victoria. We have built a training centre solely for the purpose of barista training.

The training centre is full of beautiful equipment and barista brewing tools and we even have a coffee...

Our General Manager, Chris Nikolakopoulos, spent 4 weeks travelling in South America visiting green coffee farms to select from the best coffees available. We are publishing a series of extracts from his travel diary to give you a great insight into the life of a coffe...

As the bean develops in the roasting process, you will notice subtle aroma shifts that occur as coffee is roasted.

At lighter roast levels you can detect delicate aromas as steam escapes the bean, but as you go darker this steam turns to smoke as you begin to incinerat...

Our General Manager, Chris Nikolakopoulos, spent 3 weeks travelling in South America visiting green coffee farms to select from the best coffees available. We are publishing a series of extracts from his travel diary to give you a great insight into the life of a coffe...

Art or science? In days goes past before computers and intelligent roasting algorithms, the Roastmaster utilised their 5 senses to deliver a perfectly developed coffee bean when roasting.

In part 1 of this series we will discuss how to hear the colour and roast tempera...

Peter Nikolakopoulos is one of the pre-eminent coffee experts in Australia. With over 25 years experience in the coffee industry and a proven track record in building brands, his insights in to market trends provide a valuable glimpse into the future.  

The Coffee Bean...

 Our large roasting facility uses multiple sizes of Brambati roasters, meaning we can scale from small orders of several hundred kilos to several hundred thousand kilos. 

The Micro-roaster and the sample roaster perform important functions as part of the Ublend pr...

During the Roasting process on the BR1200 Roaster, we have over 30 parameters that we can adjust to provide the optimum Roasting Curve for your coffee. Once we have developed your unique roasting profile it is stored in our roasting computer and can automatically be re...

Timing is a vital part of extracting 'the god shot' (so good that it tastes heavenly in your mouth) and the expert barista is attentive to them all. 

Every aspect of the process will affect the quality of the shot.

• From the time that the coffee beans were ground,

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After a coffee bean is roasted it releases CO2 for up to 7 days.. We want to allow the roasted coffee to degass and expel all the CO2 whilst eliminating the degeneration that occurs when the roasted coffee is in contact with oxygen. Roasted coffee deteriorates rapidly...