Vacation - Melbourne
We welcome back Vacation Coffee!
“Founded in 2016, Vacation began as an unnamed roastery supplying coffee to some of Melbourne’s leading cafes from a shared roasting space in Cremorne. Founded by Jimmy, Matt and Kael—each with deep roots in specialty coffee and hospitality—Vacation was built on a shared vision: approachable, high-quality coffee served with genuine hospitality. In 2017, Vacation opened its first cafe in Melbourne’s CBD — a compact 10-seat espresso bar tucked beneath a historic building overlooking Flinders Street. Defined by pastel tones, soaring ceilings and expansive views across the MCG and Birrarung Marr, the space quickly became a welcome escape within the pace of the city. Vacation expanded in 2021 with the opening of its Cremorne espresso bar, offering a quieter, more intimate coffee experience off Church Street. That same year, the team moved into a dedicated Brunswick roastery fitted with a Diedrich IR12, allowing greater control, consistency and refinement across every coffee roasted."
"The Longboard of coffee. The perfect hang ten, smooth espressoblend.
Start your day with the smooth, full-bodied flavor of our Foreshore Espresso Blend. Specifically crafted for espresso lovers, this blend is rich, balanced, and never too sweet — much like your favorite longboard ride. Whether you're pulling a shot at sunrise or enjoying your coffee in the afternoon, this blend is your perfect choice for effortless and delicious coffee."
Components
40%: Brazil Cachoeira
40%: India Kaapi
20%: Ethiopia Guji
Roast date - 15/05/2026
Process - Natural / Washed / Natural
Flavour notes - Butterscotch, Chocolate, Caramel
"The Bells Beach of coffee.
Just like a perfect wave at dawn, this espresso blend offers a burst of bright, fruity flavour. With notes of raspberry and honey, it provides an invigorating cup for home baristas seeking clarity and smoothness in every brew. Enjoy the flavour wave — smooth, vibrant, and consistently satisfying."
Components
50%: Columbia Popayan Tacueyo
50%: Ethiopia Yirgacheffe Rachia
Roast date - 15/05/2026
Process - Washed / Washed
Flavour notes - Black plum, Peach, Honey
"From the first sip, this washed lot expresses a refined clarity and elegance, showcasing bright notes of orange layered with delicate black tea aromatics. A gentle brown sugar sweetness runs throughout the cup, creating a smooth, mellow profile with restrained acidity and beautiful balance.
As a filter, the coffee is soft and composed, highlighting its tea-like structure and lingering sweetness with exceptional smoothness. Pulled as an espresso, it becomes rich and rounded, maintaining its silky texture while deepening into warm brown sugar tones with a clean, sweet finish."
Origin - Bandung, Pengalengan, Indonesia
Producer - Wildan Mustafa
Farm - Frinsa Collective
Roast date - 15/05/2026
Variety - Andungasari, Bor Bor, Kartika, Ateng
Process - Washed
Flavour notes - Orange, Black tea, Brown Sugar
"Discover the flavor profile of our Ethiopia Yirgacheffe Gedeb. This coffee offers excellent clarity and structure, delivering a very clean cup. Expect delicate floral notes reminiscent of elderflower, layered with grape-like sweetness and subtle hints of nectarine. The washed processing method enhances the coffee’s natural brightness and refined flavor profile."
Origin - Yirgacheffe, Gedeb, Ethiopia
Washing Station - Gedeb Gotiti
Roast date - 15/05/2026
Variety - Heirloom
Process - Washed
Flavour notes - Grapes, Elderflower, Nectarine
Brew Guidelines
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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
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Espresso - 6 bar Brew ratio - 1:2.5 (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 - 1:12 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress 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. |
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Stove top Ratio - 1-14 (dry coffee : water) |
