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Maker - Richmond

Maker - Richmond

Welcome to Maker! A roaster I discovered upon moving to Melbourne. The team has been expanding fast, opening small coffee shops all over Melbourne. Definitely check them out next time you're in town!

"Roasting and brewing delicious, honest coffee in the heart of old industrial Richmond. We source quality coffee from around the globe to create genuine, unique, and memorable coffee experiences. 

Started in 2015, Maker has now become a brand that is synonymous with quality, consistency, and variety.
Interested in coffee, but not sure how to learn more? Come visit us for a brew in Richmond, we are happy to pass along our knowledge of new coffees brewing methods, or just general banter. 
If brewing at home is your thing, hit up our website and select something delicious. We will freshly roast it and get it delivered to your door or you can come and pick it up!
Either way, we hope to be roasting or brewing some delicious coffee for you soon!" 


"Located in the south of Huila, the town of Pitalito serves as a coffee trading point, supplied by producers that work the farms surrounding the area. Famous for producing coffees that exhibit well-balanced acidity, sweetness, and body, the region of Huila benefits from the high altitudes and consistent temperatures that encourage complexity.

Typically, the wet process in Colombia starts with ripe cherries picked and pulped the same day, followed by a 12-36 hour fermentation in open-air tanks, before washing clean and spreading out to dry. This coffee plays nice in every situation, making for smooth lattes and bright fruity black coffees."

Producer - Various

Origin - Hulia, Colombia

Roast date - 2/1/2024

Variety - Castillo, Caturra, Variedad, Colombia

Process - Washed

Flavour notes - Red apple, Orange, Milk chocolate

"A protected geographical indication, Cerrado Mineiro is designated by the Brazilian government as producing coffee that is typical of the Brazilian coffee taste. The region experiences hot wet summers and dry winters, and its producers consistently yield coffees distinctive to the area.

In Brazil, cherries are machine-picked as well as hand-picked, and are sorted before processing. The natural process usually involves drying cherries on patios for 15-25 days, depending on the weather. A regional lot of mixed cultivars, this coffee lot exhibits prominent body and gentle acidity, making a creamy latte as well as a comforting black coffee."

Producer - Various

Origin - Cerrado Mineiro, Brazil

Roast date - 2/1/2024

Variety - Mixed

Process - Natural

Flavour notes - Peach, Mandarin, Milk Chocolate 

"Sourced from the farmers near Piendamo in Cauca, this regional coffee was processed by the former chemical engineer Wilton Benitez at his farm Granja El Paraiso 92. Having taken very quickly to coffee processing, Wilton established infrastructure to not only process coffee precisely and consistently, but to perform laboratory analysis to match microbes to coffees for superb fermentation flavours and results.

The cherries of this Castillo lot were sterilised to clean them any competing microbes. After pulping and fermenting for 36 hours, the coffee was washed and dried carefully - and in a rare case of affairs for a producer - hulled and bagged as green for export."

Producer - Various Small Holders

Origin - Cauca, Colombia

Roast date - 2/1/2024

Variety - Castillo

Process - Washed

Flavour notes - Pomelo, Purple grape, Milk chocolate

"A third-generation coffee farmer, Gil Cesar de Melo eagerly inherited Espigão do Palmital from his mother Elizena, and planted his first six hectares in 1995. Valuing and respecting the environment around his growing farm, Gil tends to a range of cultivars in a climate of humid summers and dry winters, which favours coffee drying during harvest.

Gil uses a range of processing techniques, and combines the convenience of mechanised picking with wet cherry sorting to ensure that only ripe coffee makes it to processing. This lot of the iconic Brazilian cultivar Mundo Novo was processed as a classic natural - dried in cherry on patios."

Producer - Gil Cesar de Melo

Origin - Espigão Farm Brazil

Roast date - 2/1/2024

Variety - Mundo Novo

Process - Natural

Flavour notes - Yellow nectarine, Hazelnut, Toffee



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 - 1:2.7 (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 - 1:16 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:16 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1 - 10 (dry coffee : water)

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