Kuki - Gold Coast
We welcome back Kuki! A vibrant roaster using unique air-roasting methods to produce some highly desirable coffees. Check them out next time you're in the Gold Coast!
"Introducing KUKI Coffee - fun, vibrant, and just a little bit kooky.
Roasted on the Gold Coast using we use a unique air-roasting method (not drums), KUKI brings you coffee that’s full of flavour, super clean, and never boring. “Kuki” means air in Japanese, and that’s exactly how we roast our beans; our method uses a fluidised bed of hot air to roast each bean with precision. But it also means atmosphere and situation, the kind of vibe a great coffee can create.
We started in 2021 after 10+ years in the coffee scene, chasing the kind of cup that’s bright, balanced, and leaves an epic aftertaste. Our approach is simple: roast with care, have some fun, and make coffee that helps people feel confident and creative at home.
So whether you’re a home barista fine-tuning your grind or just after something better than average, welcome to KUKI Coffee. Let’s make coffee a little less serious and a whole lot more fun."
"Brew up a morning pick-me-up that'll have you buzzing all day with our Espresso Blend! This seasonally-crafted blend is designed with easy-to-use espresso makers in mind – no barista degree required! Enjoy amazing flavours in the comfort of your own home. Pull a shot and get ready to espresso yourself!"
50% - Tanzania Kilimanjaro
30% - PNG Mountain Paradise X
20% - Colombia Inza Excelso
Roast date - 2/6/2025
Process - Washed
Flavour notes - Chocolate mousse, Tropical fruity citrus, Jammy sweetness
"Experience our Dynamic Espresso Blend - the perfect balance of boldness and smoothness. Indulge in a flavourful and fulfilling coffee without the hassle of high acidity or unpleasant bitterness. Treat yourself to a delicious cup without any unwanted aftertastes. Our blend is made for everyday enthusiasts who appreciate a no-nonsense, high-quality brew. What you see is what you get - delicious, energizing coffee that will leave you craving more!"
50% - China Yunnan
50% - Tanzania Kilimanjaro
Roast date - 2/6/2025
Process - Washed
Flavour notes - Fudge, Sweet fruit, Burnt sugar
"The founder of Baroida Estate was Ben Colbran, a name synonymous with PNG coffee. Starting in the 1960’s, it took Ben some years growing fruit and vegetables before he was able to start growing coffee on over 240 hectares. Ben sold the farm in 1979 though his son Nichol remaining on the farm working for the new owners. In 1997, Nichol bought the farm and the family tradition continued; producing high grade coffees and moving into speciality grades. Nichol also works with other small holder coffee growers, assisting with processing and showcasing their coffees."
Origin - Baroida, Eastern Highlands, Papua New Guinea
Roast date - 12/6/2025
Variety - Mundo Nova, Arusha, Bourbon
Process - Washed
Flavour notes - Black current, Blueberry, Milk chocolate
"The Inzá municipality is located in the south of the Central mountain range in its eastern face. In conjunction with the Paez municipality, it forms an area known as Tierradentro that’s still inhabited by the Paeces indigenous tribe. Deep volcanic ash soil, high altitude, good sunshine, and rainfall provide great coffee growing conditions."
Origin - Terriadentro, Central Mountain Range, Colombia
Roast date - 2/6/2025
Variety - Caturra, Typica, Castilla
Process - Washed
Flavour notes - Milk chocolate, Lollipop sweetness, Apricot
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 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
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Pourover Temp - off the boil Ratio - 1:10 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:9 (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 - 1-7 (dry coffee : water) |
