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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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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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...
