Ground Level
Coffee without the gatekeeping. From the people who roast it.
We supply over 100 cafes across Perth. We roast thousands of kilos a month. And we reckon everything we've learned should be yours too.
No tasting notes you need a degree to decode. No equipment snobbery. Just straight-up coffee knowledge from the production floor to your kitchen bench.
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Decaf, Explained (And Why It Got Good)
Decaf earned its bad reputation decades ago. How modern decaf is actually made, how much caffeine is really left, and when it is exactly the right call. -
The Words on a Coffee Bag That Mean Nothing
Premium. Gourmet. 100% Arabica. Barista Blend. Which words on a coffee bag are regulated, which are pure decoration, and the three that actually tell you something.
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Perth Tap Water Is Wrecking Your Coffee. Here's the Fix.
Water is 98% of your cup, and in Perth it is not one thing. The Water Corporation's own numbers, and the fix that costs less than a bag of beans. -
The Moka Pot, Done Properly (It Is Not Espresso)
It is not a stovetop espresso maker, and that is why yours disappoints you. The three mistakes that burn moka coffee, and the recipe we use on the roastery bench. -
How to Steam Milk at Home (The Way We Teach Cafes)
Your coffee at home is probably fine. Your milk is the problem. Microfoam, the right temperature, and how to get there with or without a steam wand. -
Pour Over at Home: The V60 Recipe We Use at the Roastery
The exact V60 pour over recipe we use at our Perth roastery. Ratio, grind, bloom and pour technique, plus the mistakes that wreck your cup.
WE GOT YOU
