What roasters can do to combat coffee prices

Flavour fights futures: How Zest Specialty Coffee combats coffee prices

Zest Specialty Coffee’s Darren Stinson on what roasters can do to soften the impact of the low C-market and support the ongoing investment of quality coffee production. It’s important to constantly re-evaluate your vision, to sit at the drawing board again and again until your direction aligns to benefit the entire supply chain. It’s something we at Zest Specialty Coffee, as a small to medium-scale specialty roaster, have no objection in doing to ensure our direction benefits the entire supply chain, the most vulnerable and most important members of our industry – the producers.
Read More
Zest Specialty Coffee flavour design

Zest Specialty Coffee on the design of flavour

Zest’s Mandy DelVecchio on how to explain the intricacies of specialty coffee flavour notes to an untrained palate. At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it. For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve.
Read More
Open by Duotone

Open by Duotone

David Yeo moved from Melbourne to Perth six years ago, with the intention of contributing to the same community atmosphere and appreciation for specialty coffee he found in Melbourne. David’s ambitions became a reality with the unveiling of his new café, Open by Duotone, in June 2018. Open by Duotone is David’s second venue, following the launch of his first café, Duotone, three years earlier. David says Open by Duotone does not have the same space limitations as his first café’s CBD location.
Read More
roasting curve

How to ride the roasting curve

For a barista, finding out all the things that can massively influence the end flavour of coffee, such as origin, processing, and brewing, is game changing. As a coffee roaster, I’ve had a similar moment.  Although we know coffee flavour is developed further during the roasting process, we’re not seeing enough transparent discussions about roasting in the coffee community, not the way we do about brewing and equipment. 
Read More
Urban Artisans

Urban Artisans

After 25 years working behind the scenes in the hospitality industry in financial advisory roles and a lifetime of travelling the world for good food and coffee, Roupinah Simonian jumped at the opportunity to open a café of her own with friend, experienced restaurateur Lisa Dolores.
Read More
Zest Specialty Coffee

Zest Specialty Coffee experiences a paradigm shift in Peru

There were moments in Peru I didn’t lift my camera. I needed to remember the beauty and vividness of the austere peaks and earnest valleys without social construct. Peru is genuine, friendly, and unspoilt, a magnificent land where the nationality and culture is as vibrant as the colours woven into the traditional clothing. 
Read More
Zest Specialty Coffee

Zest Specialty Coffee on how each step in the chain contributes to flavour

In my early days as a barista, supply chain blame always came to the fore whenever there was a complaint from a customer about the coffee. An unskilled barista would blame the roaster, the roaster would blame the green beans. Having trust in the production chain, however, is crucial. The end flavour of a coffee relies on the strong journey of skill and transparency throughout the chain. Each link has to trust every link before them. Trust that the green beans were bought with good faith on quality, trust that the roaster has the right profiles to get the best out of the coffee, and trust that the barista has the skills and equipment to extract the most flavour.
Read More
Son of a baker

Son of a Baker

Located in Botany Bay with a waterside view, Son of a Baker’s Co-owners watch the sunrise every day as they craft delicious handmade pastries. Marcus Gorge, former Owner of Local MBassy in Ultimo and Chimichurri in Chatswood, partnered with an actual baker’s son, Roman Urosevski, to launch Son of a Baker earlier this year. “People are constantly looking to try something new,” Marcus says. “I like to use ingredients everyone is familiar with but with a twist of my own.”
Read More

Zest Specialty Coffee says don’t fear the unknown

Recently, Zest Director Rod Greenfield showed a non-coffee industry business colleague through our roastery. He was mesmerised by the rumbling of the roaster, the toasty aromas in the air, and watched wide-eyed as a batch of browned beans tumbled from the roaster into the whirring cooling tray.  They stepped into the production lab where he noticed a line-up of about 15 cupping bowls from a recent production cupping. Rod offered the guest a spoon to taste the coffees on the bench, and he backed away. “No,” he said. “I just drink cappuccinos. All coffee tastes pretty much the same to me. I wouldn’t be able to tell any difference.”  Rod persisted and handed him the spoon, demonstrating the basic scoop and slurp motions. He pointed to the Ethiopian coffee and asked him to taste it. Then he pointed to the Brazilian coffee and asked him to taste that too. “Tell me if you taste any difference at all,” Rod said.  
Read More

February 2015 covershoot

To kickstart BeanScene’s first edition of 2015, the February covershoot was taken at Zest Specialty Coffee’s new Green Room; 42 Buckley St, Marrickville, NSW. Watch as the Zest team create
Read More