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Next orders sent out on Monday the 12th of June!

Floozy - Newcastle - Drop Coffee

Floozy - Newcastle

“Our fellow coffee lovers see their baristas on a daily basis, sometimes more than our friends! That’s what coffee can do; it connects people. It’s also why Kmac and Hal opened their café and Floozy flagship store, Besties, in 2019. Most days the team are at Besties’ location in Newcastle NSW, roasting, packing and brewing.

In 2020, like many businesses, the pandemic threw a curve ball and the coffee stopped flowing. We were forced a change direction. Floozy’s wholesale roastery and the café operated out of the same tiny space. Therefore, the decision was made to close Besties, meaning we had to go back to skeleton staff and operations.

Since then, and through a lot of trial and error, Floozy’s wholesale roasting has grown and expanded, and plans are in place for Besties to reopen at some stage! Hal has since become a huge part of Floozy, transforming it into family business.

We are excited to share our journey in making sustainable, ethical and delicious coffee with you!“



Golden hour

"Our fruitier, bright and light blend"

33%: Los Idolos, Colombia
 Arlin Andino, Nicaragua
33%: Killenso, Ethiopia

Roast date - 22/11/2022

Process - Washed

Flavour notes - Lemonade, Nectarine, Toffee Apples

Lucky Stars

33%: Los Capulines, Colombia
33%: Los Idolos, Colombia
33%: Killenso, Ethiopia

Roast date - 22/11/2022

Process - Washed

Flavour notes - Rich caramel, Apricot, Malt, Chocolate

Sara Hernandez, El Salvador

"Sara is originally from San Fernando in Chalatenango, 75 km from La Palma, where she lives today. Since her childhood, she has been involved with coffee, because in her youth she used to travel to the department of Santa Ana (121 km from San Fernando) to harvest coffee. There she also met her husband, Francisco Chacón, who passed away a few years ago. After they were married, only Francisco continued to travel to Santa Ana during harvest time. Back then, there was not much of a coffee boom in the city of La Palma, as she recalls.

Francisco was extremely interested in growing coffee, and together they decided to grow coffee in La Palma and have their farm. Their journey began 30 years ago, and in the last 5 years, they have
specialized in specialty coffee. Therefore, her farm is a special place for Sara because this is where she earned her living, and it is the legacy of her joint work with her husband.

Currently, her daughter and her daughter's husband help Sara at the farm; they are responsible for the agricultural and administrative activities. Sara says, "I like working with Caravela because they recognize quality and offer fair prices, payment is always on time, and that motivates us as a family to keep working and being active on the farm."

Origin - Chalatenango, El Salvador

Roast Date - 22/11/2022

Variety - Bourbon, Catuai

Process - Washed

Altitude - 1400 masl

Flavour notes - Strawberry, Apricot, Chocolate mousse

Rosalindo Martinez, Mexico

"Rosalindo is an independent coffee grower and his farm is certified organic. To become an organic certified farm there is a lengthy inspection and approval process that ensures the coffee has been farmed without the use of artificial pesticides or fertilisers.

While we celebrate this aspect of Rosalindo’s coffee it is important to note that organic certification is not an easy process and can be entirely unattainable for many farmers due to economic reasons, geographically remote farm locations and other socioeconomic factors."


Origin - Oaxaca, Mexico

Roast Date - 22/11/2022

Variety - Typica

Process - Washed

Altitude - 2000 masl

Flavour notes - Cherry, Orange, Chocolate, Mandarin



Espresso - 9 bar

Brew ratio - 1:2.2 (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 - 1:2.6 (dry coffee : espresso liquid)

Temp - 94 Deg C

Time - 25-30 seconds.

*Adjust grind size to achieve the desired time



Temp - off the boil

Ratio - 1:14 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:14 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1 - 12 (dry coffee : water)

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