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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The Filter Machine Deserves Another Look
The office jug gave filter coffee a bad name. A good drip machine makes a clean, sweet litre while you get on with your morning. Here is what to look for, and the batch brew recipe we use.
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Grind Size, Explained (Pebbles vs Sand)
Same beans, different brewer, different cup. Grind size is the dial that fixes sour and bitter coffee. How it works, with the settings we use.
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Iced Coffee at Home (Without Waiting 24 Hours)
Cold brew is the famous one and the slowest. Two other ways to make iced coffee at home, both finished before the kettle has cooled.
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The Moka Pot, Done Properly (It Is Not Espresso)
It is not a stovetop espresso maker, and that is why yours disappoints you. The three mistakes that burn moka coffee, and the recipe we use on the roastery bench. -
How to Steam Milk at Home (The Way We Teach Cafes)
Your coffee at home is probably fine. Your milk is the problem. Microfoam, the right temperature, and how to get there with or without a steam wand. -
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.
