ArticleData analysis
43.0%
of products are single origin
Single Origin vs Blend: What Australian Roasters Actually Sell
We analysed 12,544 beans from 836 roasters to find out what Australia's specialty coffee landscape really looks like.
Insights
Data-driven research on Australian specialty coffee — from 12,544 products across 836 roasters.
FeaturedBrew guide
1:2
the conventional starting ratio
How to Dial In Your Espresso: A Data-Backed Guide
Learn the systematic process for getting the best out of every bean — backed by data from thousands of logged shots.
Read the guideFrom the article
- Shot tastes sour
- grind finer
- Shot tastes bitter
- grind coarser
- Sweet and balanced
- lock it in
ArticleData analysis
61.7%
of products don’t name the farm
Australia’s Coffee Transparency Problem: What 12,544 Products Reveal
Most products don’t name the farm. Most omit the processing method. Here’s the full breakdown of what Australian coffee labels actually tell you.
ArticleCity comparison
65.3%
of Melbourne’s products are single origin
Australia’s Coffee Roasting Capital: Sydney vs Melbourne by the Numbers
Beyond volume, we compare roast profiles, origin preferences, and single origin rates in a data-backed city rivalry.
ArticleOrigin analysis
1,460
products from the most common origin
Where Does Your Australian Coffee Actually Come From?
Mapping the global supply chain feeding Australia’s coffee obsession. Colombia leads, but the full picture is more complex.
ArticleProcessing
The Rise of Anaerobic: Experimental Processing in Australian Specialty Coffee
The Rise of Anaerobic: Experimental Processing in Australian Specialty Coffee
Which roasters are leading innovation with anaerobic, thermal shock, and carbonic maceration — and what does it mean for flavour?
ArticleRegional
36.7%
Queensland’s single origin rate
Beyond the Big Two: The Emerging Coffee Scenes of Adelaide, Brisbane & Perth
Adelaide, Brisbane and Perth are building distinct coffee identities beside Sydney and Melbourne.
ArticleProcessing
Natural, Washed, or Honey? Processing Methods in Australian Coffee
Natural, Washed, or Honey? Processing Methods in Australian Coffee
What these methods mean and why Australian roasters choose them, with anaerobic fermentation emerging fast.
ArticleMarket analysis
The Great Australian Decaf Question: Is Specialty Decaf Actually Growing?
The Great Australian Decaf Question: Is Specialty Decaf Actually Growing?
Mining product data to quantify the actual decaf offering in Australian specialty coffee. How big is the segment and who serves it?
On the radar
Deeper analyses we're building next — vote for what we publish first.
The Transparency Index: Scoring Every Australian Roaster on Supply Chain Openness
A composite scoring system ranking all roasters on what they disclose: origin, farm, producer, variety, altitude, and process.
Rankings0Flavour Mapping Australia: A Tasting Note Atlas
Text-mining flavour descriptors from thousands of products to create an interactive atlas of how Australian coffee tastes.
Visualisation0A Quantitative Taxonomy of Australian Coffee Roasters
Clustering roasters into archetypes by product strategy: the Commercial Blender, Origin Explorer, Experimental Innovator, and more.
Deep analysis0The State of Australian Specialty Coffee 2026
The comprehensive capstone report. Market sizing, geographic analysis, sourcing patterns, transparency, and trend identification.
Industry report0