Bec's Blend
Upcoming Roast / 1000g
$49.00 AUD
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500+ In stock
Bec's Blend
$49.00 AUD
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Pickup availability
80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.
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Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
Mixed Variety
?
uses a variety of different beans to make a unique flavour.
Processing Method:
Mixed Processing
?
Uses a variety of processing methods to bring out a unique flavour.
Coffee Storage:
Climate Controlled
?
This green coffee is stored at 23°C in a climate-controlled room, which is a step up from standard warehouse storage, as the ambient temperature does not fluctuate as much
Roast Details
Roast Style:
Espresso
?
Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roast Level:
Dark
?
This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
18.4%
?
Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
External Agtron:
43
?
This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
Roasted On Machine:
Roest P3000
?
The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable.
What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.
Taste Profile
Tasting Notes:
Dark chocolate fudge, toasted walnut, very low acidity, heavy mouthfeel
Suitable with Milk?
Yes
?
Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Bec's Blend - When is peak flavour?
Dark Roast - Roasted on Roest P3000
**WARNING** OILY Beans! Dark Roast
Created for Our Lovely Friend Bec
67% Brazil Cerrado Natural · 33% Colombia Supremo E/P (Huila) Washed
Roast Level: Dark - External Colour - 44 - Dropped in 2nd crack. Slight oil on some beans in the cooling tray and more oil as they age.
It is the depth that fights through the milk, oat or almond! - BEC
This blend began with a challenge.
Our lovely friend Bec lost her sense of smell after an injury. Without aroma, coffee becomes very different. The delicate florals and subtle nuances most people rely on simply disappear. What remains is body, texture, sweetness, bitterness balance and pure intensity.
So we built this coffee specifically for her.
We roasted it darker than we normally would. Around 18 percent weight loss. Fully developed sugars. Deep caramelisation. Slight natural oils visible on the surface as the beans cool. It is bold, deliberate and unapologetically strong.
In the cup, expect a heavy, syrupy body with dark chocolate, molasses and toasted walnut. Low acidity. Lingering depth. A powerful finish that stays with you long after the sip.
It was designed so the flavour would still cut through, even without aroma.
And as it turns out, Bec is not the only one who loves it.
If you enjoy subtle florals and light roast clarity, this is not that.
If you want dark, full-bodied and unmistakably strong, welcome home.
F.A.Q. - How does this compare to our other blends?
| Blend | Origins | Roast Style | Weight Loss | Strength Level | Why it tastes this way |
|---|---|---|---|---|---|
| Coastal Blend | Blend of Central Americans | Medium | ~13.9% | ●●● Medium | Cuts through milk well |
| Coastal Darkside | Same as Coastal | Dark | ~16% | ●●●●● Strong | Darker roast than Coastal |
| Somersby Blend | Brazil 67% · Ethiopia 33% | Dark | ~16% | ●●●● Strong | Dark Arabica, smoother profile |
| Bouddi Blend | Colombia 67% · Ethiopia 33% | Medium | ~13.5% | ●● Medium | Lighter roast, higher clarity |
| Frederiks Blend | Brazil 50% · Ethiopia 50% | Medium | ~13.2% | ●● Medium | Lighter roast, higher clarity |
| Becs Blend | Brazil 67% · Colombia 33% | Dark | ~18% | ●●●●● Extra Strong |
Very Dark |
Roast strength vs roast darkness
A "strong" coffee doesn't always mean a darker roast.
When coffee is roasted darker, it tastes stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.
But as coffee is roasted darker, something else happens.
What happens as coffee gets darker
As roasting continues:
- Natural sugars caramelise, then burn
- Acidity drops
- Origin flavours fade
- Oils move to the surface of the bean
- The coffee becomes heavier, more bitter, and less nuanced
Very dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.
This is why darker coffee tastes bold and smoky, but not necessarily complex.
So what actually makes a coffee feel strong?
Flavour strength comes from:
- Roast depth
- Coffee species, Robusta tastes stronger than Arabica
- Brew ratio and extraction
Caffeine, on the other hand:
- Is higher in Robusta than Arabica
- Changes only slightly with roast level
- Is more affected by dose than darkness
In other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.
How we think about roasting
We roast each blend to suit its purpose.
Some are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to flavour/darkness intensity, not how much caffeine you will get.
If you want help choosing, our blend comparison table is the easiest place to start.
What this means for our blends
-
Becs Blend
Tastes the strongest due to it being roasted the darkest. -
Coastal Darkside
Next strongest -
Somersby Blend
Tastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth. -
Coastal Blend
Balanced strength and cuts through milk well. -
Frederiks Blend
Bright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk. -
Bouddi Blend
Bright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.