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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Tasting Notes Are Mostly Nonsense
Let's Talk About the Elephant in the Coffee Bag You're standing in a cafe or scrolling online, trying to pick a coffee. You flip the bag over and read: "Notes of bergamot, candied kumquat, and wet stone." Cool. What does...
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Home Espresso Machines: What to Buy (And What to Skip)
You Don't Need to Spend $3,000 on an Espresso Machine But you might need to spend more than you think on a grinder. We'll get to that. The home espresso machine market is a minefield. Every second ad is pushing...
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How to Dial In Espresso at Home
This Is How We Actually Make Espresso Not theory. Not "roughly around this." These are the exact recipes we use at the BOM roastery, pulled from our brew timer. Same numbers our team uses to quality-check every batch we roast....
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We Tested Grinders Under $500. Here's What Actually Matters.
Your Grinder Matters More Than Your Machine We're going to say something that will upset a lot of people who just spent $2,000 on an espresso machine. Your grinder is doing more work than your machine is. By a long...
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What Single Origin Actually Means
The Label Everyone Overthinks Single origin means the beans came from one country. Sometimes one farm. Sometimes one specific lot on that farm. That's it. It doesn't mean better. It doesn't mean more expensive. It doesn't mean you're a real...
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Why Your Kettle Matters More Than You Think
Your Kettle Is Sabotaging Your Coffee You could have the best beans on the planet, a $400 grinder, and a recipe dialled to perfection. If your kettle is dumping boiling water straight onto the grounds, you're burning your coffee every...
