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Wide Open Road - Brunswick

Wide Open Road - Brunswick

“Way back in 2009 we had the wild idea to start roasting our own coffee. Starting out on a 6kg Giesen roaster we experimented, cupped, played, cupped some more and after a year of messing around we came out with our first blend, Bathysphere was born. Somewhere in there decided on another name, one for the roastery and cafe we had planned, a name that could carry us forward. It had to be a song title because after our first cafe, A Minor Place had brought us so much luck and joy it became a superstition to name all things after songs we loved. 

But Wide Open Road is more than a song title, it’s a mood, a state of mind, it conjures a narrative and story of how we want to travel through the world. To this day that narrative drives our decisions, it directs us as we navigate all the changes, the hardships and the joys that come with building something that you care about, something you hope other like minded souls will get on board with and add their creative energy to, a community of people who love to see things transformed and help to grow what is essentially an intangible idea, a Wide Open Road.

We’re now supplying freshly roasted coffee to folk all over Australia and the world.

Moving forward our focus is to continue to provide our people with great products but also to move our industry towards a sustainable future. This is not a simple task but a series of decisions that will take time but is absolutely necessary for a healthy future."


" From our signature blend you should expect a big body with vanilla, sweet caramel and fruit-driven flavours.  A very well balanced blend that makes for excellent black coffee and really shines with milk."

33% - Okalu, PNG

33% - Oequna Finca, Colombia
33% - Kilimbi, Rwanda

Roast date - 21/04/2023

Process - Washed

Flavour notes - Vanilla & caramel sweetness, Soft fruity finish

"There’s always a little bit of mystique as to what goes on in the shadows, but we can tell you for certain what's happening in our Shady Lane. Specifically designed with the milk drinker in mind, The Shady Lane cuts through dairy and non-dairy milks like a knife in the dark. Big, bold chocolates and caramels, with plenty of toffee and cherry sweetness, roasted Shady Lane will help you see the light when it comes to milk based espresso drinks."

 - Penquena Finca, Colombia

40% - Mogiana, Brazil
20% - Marangu, Tanzania

Roast date - 21/04/2023

Process - Multiple

Flavour notes - Caramel, Black cherry


"The picturesque journey to Kilimbi Coffee Washing Station (CWS) in Nyamasheke District, Rwanda, rivals any other in the world. Travelers pass through lush forests, rolling hills, and coffee trees before arriving at the breathtaking Lake Kivu. Kilimbi, established in 2016, has made a significant impact in the Rwandan specialty coffee industry, being the first to produce and export natural and honey processed coffee legally. Additionally, it is the first CWS in Rwanda to successfully produce black and red honey processed coffee, a source of pride for the Kilimbi family.

Origin - Nyamasheke District, Rwanda

Roast Date - 21/04/2023

Variety - Bourbon

Process - Washed

Flavour notes - Black cherry, Orange

"In Brazil, coffee is mainly grown on large farms designed for maximum productivity, with many opting for mechanical harvesting over hand-picking. However, a growing number of farms prioritize cup quality, leading to the emergence of new technologies like the derricadeira, a mechanized rake that vibrates to gently harvest only ripe cherries. After harvesting, the cherries undergo further processing, such as the natural drying process where they are spread on large patios and regularly turned under the sun to ensure even drying and a clean cup profile." 

Origin - Sul De Minas, Brazil

Roast Date - 21/04/2023

Variety - Various

Process - Natural

Flavour notes - Earl grey tea, Peanut butter, Vanilla waffle



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 - 1:2.5 (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 - 1:15 (dry coffee:water)

Bloom - 30 seconds

Flow rate - fast

*Adjust grind size to achieve desired flow rate


Temp - off the boil

Ratio - 1:14 (dry coffee : water)

Bloom - 30 seconds

Brew time - 90 seconds (including bloom)

Press consistently over 15-20 seconds.


Stove top

Ratio - 1-8 (dry coffee : water)

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