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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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...
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The Plunger Is Underrated
The Workhorse Nobody Talks About Here's something most people don't know. The majority of cafes we supply keep a plunger out the back for staff coffee. Not a $3,000 espresso machine. A plunger. Baristas who pull 200 shots a day...
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The $30 Fix That Makes Every Cup Better
You're Guessing. That's Why It Tastes Different Every Morning. Here's the thing nobody tells you when you start making coffee at home. The beans matter. The grinder matters. But the reason your Monday cup tastes great and your Tuesday cup...
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How to Store Coffee So It Actually Stays Fresh
Your Coffee Is Going Stale Right Now Here's the thing nobody tells you at the register. Coffee starts losing flavour about 14 days after roasting. Not months. Not "when it smells funny." Two weeks. After that, the oils that give...
