We've found, since roasting on the Loring, that we can roast our coffee with a better balance of acidity and whilst less textural, the coffee is more complex with the structure of the coffee, especially whilst cooling, being more integrated.

 

Check out our offering of single origin coffees which highlight the effects of Loring roasting.

The Loring's gentler roasting process creates a less structurally damaged bean, necessitating additional time for the CO2 to escape and the cup profile to fully develop. By extending the resting period to four weeks, we find a greater degree of complexity and depth in the cup, allowing our coffee to taste it's best.

I often said there was going to be a day in coffee that you would meet a barista that has never used a tamp and indeed, it’s happening now. For goo...

In the early 2000s, Alan Adler, an inventor with a passion for aerodynamics and the inventor of the Aerobie, invented the Aeropress. It was Alan’s solution to a problem he had; brewing a single cup of coffee well.

One of few cafes to have built international renown, Seven Seeds’ Brother Baba Budan is iconic. A tiny shop in the heart of Melbourne that serves incredible coffee, incredibly fast.

No list of great coffee Sydney is truly complete without the inclusion of Reformatory Caffeine Lab.