Facility Blend

Brew Guide:

Best Brewed with: Espresso, Moka Pot, French Press

Best rested: Ideally, atleast 1-2 weeks before brewing as espresso

We profile and quality control this blend to produce a solid shot around 18g of coffee in for 38g coffee out, in 30 seconds - easy peasy. Works great in a french press or Moka Pot too!

We’re tasting:
Milk chocolate, oxford marmalade, light fudge, fig jam, glacé cherry, assam tea, hazelnut and almond praline, raisin. A nice balanced espresso overall
In milk: Milk chocolate orange

Traceability (Blend Version: 12)

The Story:

Facility Blend was born out of our intention to create the espresso blend that we always wanted. A daily driver, consistently good, easy to use, suitable as much for a busy espresso-bar as it is for the humble french press at home. 

As much as we drive the concept of functionality and reliability through the Facility Blend, it also weaves in our key principle of facilitating connections. Coffee can play such a wonderful structural and connective part of our lives - the pick me up in the morning, the back-drop to a meeting or catch-up with friends, the interaction with your favourite barista (or the barista with their favourite regular). And for us, it allows us to connect with the farmers, exporters and importers who make it all possible. Through the Facility Blend we hope to weave all these concepts together into a delicious, easy drinking, dependable (but never boring!) house coffee, our flagship.

Often, the coffees selected for a blend represent the largest volume lots in terms of a farmer’s production, and the largest purchases in terms of a roastery’s coffee position. What we select for our blend components is perhaps one of the most meaningful choices a roastery can make, though it’s not often given as much fanfare as perhaps the latest and greatest microlot or experimental process release.

Version 12:

We really need to get better at updating the website in time for a blend switchover. We saw a brief interlude of version 11.5 - finishing out the Poços de Caldas lot a fraction later than the Kebena, and seeing the Megadu community lot join Facility. With the arrival of fresh crop Brazil, we're onto V12 for the next month or so, perhaps as far as ringing in 2026. Our latest Brazil is a new regional blend from Osito - they've dubbed it Ipê Gold after the bright Brazillian walnut (Ipê) trees that grow throughout Minas Gerais. 

A real classic but also nice Brazil speciality blender - think fruit & nut bar, milk chocolate, raisin and nuts, with a little hint of acidity and heaps of sweetness. By no means a barrel scraper in this high coffee market, we've managed to source something that upholds our quality standards thanks to the tireless work of Stuart and Thiago at Osito.

Working hand in hand, we've got the Megadu community lot from Bette Buna - still running as a lighter roast for our house filter, this impact driven coffee has been utterly excellent, and really peaking in quality - bringing heaps of butterscotch and sweet citrus to the alongside dried cherries, when developed further for espresso.

Ethiopia:Brazil is such a classic pairing as to be almost cliché - it's the PB&J of coffee blends, really. But there's a reason it's so successful - the combination of these two coffees is definitively more than the sum of its parts, creating a balanced pairing that has more character and definition whilst holding heaps of sweetness and cutting through milk without needing super heavy influence in the roaster.

Each lot is roasted separately with a unique profile to combine in the blend as a delicious, balanced & functional espresso, the house espresso we always wanted.