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Rumble - Kensington

Rumble - Kensington

 "Based in a bonafide brick warehouse conversion in Melbourne’s mighty west, Rumble Coffee Roasters is passionately dedicated to supplying knock-out coffee to businesses keen for service with soul.

We began Rumble with a vision to do things differently. After decades running some of Melbourne’s most awarded cafes and espresso bars, we were totally in love with specialty coffee. And yet, we felt that there was so much more that coffee roasters could be doing to support their cafes and the people from which they purchase coffee. 

That’s how the Rumble difference was born: quality, consistency and a no-bullshit policy. We stand for a total commitment to transparency, relaxed and experienced service, and delicious coffees to boot."




"An old school knock-out of a blend, Shadow Boxer is a two-bean blend, consisting of Brazil Fazenda Progresso and Papua New Guinea Kepai. Rich toffee and sweet raspberry lead into a lingering chocolate finish. The Shadow Boxer pulls no punches in delivering bold flavours, great crema, and is the go-to for lovers of coffee, no matter how you drink yours. It’s great as an espresso and even better with milk. "

50% - Anhumas, Brazil
50% - Kepai, Papua New Guinea

Roast date - 27/02/2023

Variety - Catuai, Typica

Process - Natural / Washed

Flavour notes - Toffee, Dark Chocolate, Raspberry

" Our hallmark cafe blend. Haymaker is crisp, juicy and memorable; a powerful combination with milk, and a total knockout as espresso. A specialty coffee, for all coffee lovers. With tasting notes of Orange, Caramel, and Green Apple, the Haymaker is smooth drinker that is a title contender in a latte or flat white, with your preferred choice of dairy or plant-based milk."

50% - Marlon Del Valle, Guatemala

50% - Ubaque, Colombia

Roast date - 27/02/2023

Variety - Multiple

Process - Washed

Flavour notes - Orange, Green apple, Caramel


"It’s rare to find a coffee that’s traceable back to a single Rwandan producer. This is why we feel privileged to share this special lot from Marie Bedabasingwa, a woman of incredible resilience and commitment to her craft. This is our 4th year offering Marie’s coffee and it seems to just get better and better."


Origin - Gakende District, Rwanda

Roast Date - 27/02/2023

Variety - Red Bourbon

Process - Washed

Altitude - 1950 masl

Flavour notes - Lime, Black tea, Mandarin

"Mynor Edelmiro has been working in coffee farming for sixteen years, building his knowledge base of farming and processing techniques. Two years ago, he sold his first lot of speciality coffee - and he hasn’t looked back since.

In this harvest, Mynor’s coffee improved a huge amount, especially with regards to the drying and fermentation processes."

Origin Huehuetenango, Guatemala

Roast Date - 27/02/2023

Variety - Caturra, Bourbon

Process - Washed

Altitude - 1480 masl

Flavour notes - Honeycomb, Vanilla, Apricot



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


Espresso - 6 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



Temp - off the boil

Ratio - 1:13(dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:12 (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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