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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Pour Over at Home: The V60 Recipe We Use at the Roastery
The Cleanest Cup You Can Make at Home Pour over coffee has a reputation problem. The slow pouring, the fancy kettle, the barista taking four minutes to make one cup. It looks like coffee showing off. Here's the truth. It's...
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Single-Use Cups Are Killing Your Coffee (And the Planet)
Single-Use Cups Are Killing Your Coffee (And the Planet) Here's something that's going to annoy you. That takeaway cup you're drinking from right now is making your coffee taste worse. Not a little bit worse. Noticeably worse. And then it...
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Where Your Coffee Actually Comes From
10,000 Kilometres in Your Cup You tap your card, grab your flat white, and get on with it. Maybe 30 seconds from order to first sip. The coffee itself? It's been travelling for months before it reached that machine. Most...
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Dark Roast vs Light Roast: The Only Guide You Need
This Is the Only Thing You Need to Understand About Coffee Forget origin. Forget process. Forget tasting notes that sound like a candle shop. If you want to know what a coffee will taste like before you buy it, there...
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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...
