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.
-
Why Coffee Got Expensive (And Why It Is Worth Paying For)
Arabica hit a 47-year high and has not gone back to normal. What actually happened, what you are paying for, and why the cheap bag has a cost that is not yours. -
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.
-
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.
-
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.
-
Dark Roast vs Light Roast: The Only Guide You Need
The single most useful thing to know when choosing coffee. Light, medium, dark. What they taste like and which BOM blend matches.
-
Tasting Notes Are Mostly Nonsense
Bergamot, candied kumquat, wet stone. If those words mean nothing to you, that's not your fault. Here's what actually helps you pick a coffee.
