'Feind - Spring Hill
Welcome to 'Feind!
"Feind Coffee is a specialty coffee roastery based in Brisbane, devoted to sourcing, roasting, and sharing some of the world’s most exceptional coffees. We work closely with passionate growers and merchants across the globe, selecting seasonal lots that celebrate the unique character of each origin. Guided by a relentless pursuit of flavour, we roast with precision to highlight depth, balance, and clarity in every cup. Beyond the roast, we embrace the full spectrum of coffee — exploring varieties, processing methods, and seasonal cycles — to showcase the diversity and brilliance coffee has to offer and ultimately share them with our customers."
"The Homebody Blend is curated with you in mind. We’ve taken the extra time to source and pick out some pretty incredible coffees that work in perfect harmony together to create the perfect cup for you at home. Our roast profile has been tailored to appeal to all who love their coffee black, as well as making a delicious, creamy, sweet milk based coffee.
Roasted and profiled to taste better on home espresso machines in mind, you can now experience cafe quality coffee in the comfort of your own home. Silky and buttery dark chocolate, chewy hazelnuts and mouth coating malt will send you into a moment of peace every single sip."
Components:
60%: Guatemala, SHB
40%: Brazil, Mogiana Eagle
Roast date - 19/10/2026
Variety - Mixed
Process - Washed | Natural
Flavour notes - Dark chocolate, Malt, Toffee
"Viewpoint Blend has arrived! It's delicious, versatile and most of all consistent. Enjoy with milk or black."
Components:
60%: Ethiopia, Moki
40%: Brazil, Mogiana Eagle
Roast date - 19/10/2026
Variety - Mixed
Process - Natural | Natural
Flavour notes - Chocolate covered blueberries, Hazelnut
"Guacamaya is mainly planted with the traditional Red Bourbon and Yellow Caturra varieties, with Pache introduced in more recent years. This lot is 100% Caturra. Nery farms with traditional techniques and organic practices, as is common in the region. Coffee pulp is recycled and dried to be used as fertiliser, and sedimentary tanks are employed to treat the water used during processing. All weeding is done manually, and few chemical pesticides or fertilisers are utilised — though fungicide is applied before flowering, to prevent roya outbreaks. The coffee is selectively hand-harvested, with most labour being provided by Nery and his family."
Origin - Huehuetenango, Guatemala
Altitude - 1900 MASL
Roast Date - 19/10/2026
Varietal - Caturra
Process - Washed
Flavour notes - Apple, Toffee, Black tea
"Nesru’s farm, in the Kota Kebele of Jimma, Ethiopia, spans nine hectares and produces coffee at 1,950–2,000 masl. The coffee is dried on raised beds for about 21 days, yielding wonderful sweetness, clarity of flavour. It’s tasting of ripe blackberry, juicy nectarine with a lovely sweetness."
Origin - Jimma, Ethiopia
Altitude - 1,950-2,000 MASL
Roast Date - 19/10/2026
Varietal - JARC 74110
Process - Washed
Flavour notes - Blackberry, Nectarine, Sweet
Brew Guidelines
|
Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
|
Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
|
|
Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:15 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
|
Stove top Ratio - 1 - 8 (dry coffee : water) |
