Happy Brewing - Bermagui NSW
Welcome to Happy Brewing!
"We’re a small roastery based in Bermagui, on the far south coast of New South Wales.
We’re in coffee for what it creates: moments of happiness, connection, and a little ritual to get you ready for the day. We reckon a truly delicious coffee gives you the best possible start, and there’s a good chance that after drinking something absolutely banging, you’ll be filled with joy. The next person you see might feel that too, then pass it on to the next person, and so on.
Basically, one good cup of coffee could change the world for the better. What will two do?
We roast all our coffee on a Roest P3000, which helps us bring consistency and clarity of flavour to every batch. We want to keep things small and special… For now.
Happy Brewing."
"Everything about how we build this coffee stems from one simple goal: to help home baristas make exceptional coffee, easily and consistently. We roast and blend Familia thoughtfully, finding that perfect balance of development where it extracts beautifully on home machines while still protecting the inherent character of the exceptional coffees inside it. It’s definitely not your average 'blend'. You’ll still get the big, chocolatey body that everyone loves, but behind it sits a sweet, rich jamminess that turns your morning cup into a little dessert moment. Comforting, familiar, and quietly special."
Components - Brazil | Ethiopia
Producers - Frazenda Progresso | Mensur Abahika
Roast date - 21/09/2026
Varietals - Catui, JARC 74110
Process - Natural | Natural
Flavour notes - Chocolate & Jam
"STRAWBS is strawberry co-ferment fun for your milky coffee fix. Think strawberry milkshake, Neapolitan ice cream, and no taking things too seriously."
Components - Brazil | Peru | Colombia
Producers - Frazenda Progresso| La Cima | Jairo Arcila
Roast Date - 21/09/2026
Varieties - Catuai, Castllo
Process - Natural | Washed | Strawberry Honey Co Ferment
Flavour notes - Strawberry milkshake & Neopolitan icecream
"La Piramide is the bold side of Colombian coffee - full-bodied, rich and bursting with sweetness. Chosen alongside Sierra Morena, it shows just how much range there is in Colombia: two distinctly different coffees, each exceptional on its own terms."
Producer - 11 lots across 6 producers/farms
Origin - Colombia
Altitude - 1,700 - 2,000 MASL
Roast Date - 21/09/2026
Varietals - Typica & Caturra
Process - Washed
Flavour notes - Apple, Rhubarb & Rosehip tea
"Sierra Morena brings a softer, more delicate side of Colombian coffee - sweet, clear and beautifully composed. We chose these two coffees to celebrate the range Colombia has to offer: distinctive in character, and each brilliant in its own way."
Producer - 2 lots, John Arley Cuadradon & Edwin Leon
Origin - Colombia
Altitude - 1,675 - 1,917 MASL
Roast Date - 21/09/2026
Varieties - Caturra, Chiroso
Process - Washed
Flavour notes - Nectarine & Toffee
Brew Guidelines
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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 |
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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 - 1:14.5 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-11 (dry coffee : water) |
