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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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.
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Single-Use Cups Are Killing Your Coffee (And the Planet)
Paper cups ruin your coffee and the planet. We tested Yeti, KeepCup, Frank Green, and cheap alternatives. Here's what we actually use.
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The AeroPress Is the Best $50 You'll Spend
A $50 plastic tube that makes better coffee than machines costing 10x more. Our recipe, method tips, and blend recommendations.
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Where Your Coffee Actually Comes From
Your coffee travelled 10,000km before reaching your cup. The full supply chain from farm to bag, with BOM's five origin sources.
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How to Make Cold Brew at Home
Cold brew is not iced coffee. Here's the recipe we use at the roastery. A jar, a strainer, 18 hours. Smooth, sweet, zero bitterness.
