Sample - St Peters
"We're Sample Coffee. We’re a Gadigal land / Sydney-based specialty coffee company established in 2011, with a unique focus on rotating single origins, uncompromised quality, ethical sourcing, and homebrewing accessibility.
What first brought us to business is a simple love for coffee. It can be nuanced, complex, and exciting; also, consistent and comforting. It can be so many things, but for us, it’s never boring.
Then, we started to enjoy the moments, discoveries, and connections created through it: a nice morning ritual, alone or in company; a reason to take a break or keep going; an excuse to leave the house, or stay in it; a source of learning and a bonding with other people and cultures… Today, we still feel the same.
We’re here to explore the world of delicious coffee and share it with those who—like us—enjoy its taste as much as everything that happens around it. Or, actually, because of it."
"Our house blend since 2011, when we opened our Surry Hills espresso bar."
Components:
Colombia - El Meridano
Ethiopia - Haider Aba Mecha
Roast date - 09/02/2026
Process - Washed
Varieties - Caturra & Heirloom
Flavour notes - Amaretto, Raisin, Shortbread, Nougat
"In 2019, the Sydney bakery institution Flour and Stone asked us for a rich, big-bodied espresso blend for their milk coffee service.
That’s how we created Sweet Tooth: a touch darker and richer than Pacemaker, it’s closer to a traditional espresso and pairs perfectly well with a beautiful pastry like theirs!"
Components:
Colombia - El Meridano
Ethiopia - Danmbi Ubbo
Papau New Ginea - Baroida Estate
Roast date - 09/02/2026
Process - Washed | Natural | Washed
Flavour notes - Dried fruit, Dulce de leche, Biscuit
"This single producer lot comes from Mr. Tadese Teko in the Shale village near Worka town in Yirgacheffe.
Mr Tadese Teko is one of millions of farmers who live in the highlands of Ethiopia and relied on coffee to support their livelihoods. He lived in Southern Ethiopia, Gedeo Zone, Gedeb district which is known for its high quality coffee production. He owns 8 hectares of land which is large by the standards of the area where average land size is 4 hectares. Mr Tadese has 9 children and he manages to send his children to school thanks to the income he receives from coffee sales.
Mr Tadese usually produces washed coffees and usually supplied to to nearby washing stations. He is honored to have his coffee separated out for its exceptional quality."
Producer - Mr. Tadese Teko
Origin - Shale village, Worka, Yirgacheffe, Ethiopia
Roast date - 09/02/2026
Variety - Heirloom
Process - Washed
Flavour notes - Bergamot, Mandarin, Mango
"The Rungeto Farmers Co-operative Society has approximately 600 members, with 500 actively engaged in farming. The factory is situated in a densely populated tea-growing zone. Karimikui factory conducts training sessions on agronomy for its members and has a committee that surveys farms to ensure compliance with established standards, such as avoiding the intercropping of coffee with maize or beans.
Water for processing is sourced from the River Karimikui. The wet mill is located on-site, allowing for same-day processing and minimizing spoilage. Additionally, the factory has implemented a recirculation system and wastewater soak pits as part of its sustainable farming initiatives."
Producer - Karimikui Factory
Origin - Kirinyaga, Kenya
Roast date - 09/02/2026
Variety - Batian, SL28, SL34, Ruiru 11
Process - Washed
Flavour notes - Blood orange, Blackberry, Plum jam
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2-1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Dose - 22g Yield - 46-48g Time - 26-32 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2-1:2.2 (dry coffee : espresso liquid) Temp - 94 Deg C Dose - 22g Yield - 46-48g Time - 26-32 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:16.7 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14.3 (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) |
