Coastal Blend

Upcoming Roast / 1000g

$40.00

Coastal Blend

$40.00

In stock

Roast Date Upcoming Roast May 19 June 2

Size 1000g 400g 200g 60g

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

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

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uses a variety of different beans to make a unique flavour.

Processing Method: Mixed Processing

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Uses a variety of processing methods to bring out a unique flavour.

Producer: Various

Farm: Various

Region / Area: Various

Coffee Storage: Climate Controlled

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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

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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: Medium

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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: 14.2%

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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.

Internal Agtron: 81

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This is a more accurate reflection of the actual roast colour than external as it's measured after grinding. Internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process. Please bear in mind that grind coarseness can affect the internal colour readings, so it is impossible to compare from roaster to roaster using this colour reading.

External Agtron: 60

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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.

Agtron Spread: 21

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The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually indicates very dark, oily roasts typical of Italian-style, which we don't offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you'll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest P3000

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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: Milk Chocolate, caramel, excellent, well-balanced coffee, showing great body and all-around good character

Cupping Score: 80.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? Yes

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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

Coastal Blend - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Our best-selling coffee! Coastal Blend is named after the region we are from, with many beautiful Coastal Beaches on the Central Coast such as Bouddi, Wamberal and Avoca.

Coastal blend is a blend made up of Brazil Arabica, Uganda Arabica & Vietnam Robusta.

This gives it a unique flavour profile that is very smooth and enjoyable, check out the reviews or try a sample 60g pack!

If you prefer a stronger-tasting coffee with more classic Italian bitterness we recommend Coastal Blend Dark Side

Meraki Coffee Recipe
18g @ Grind level 7 (Gen1) or Grinder level 13 (Gen2)
4 Bar 6 second preinfusion time
40g output @ 92 degrees
Total time including preinfusion 25-28 seconds

Breville Smart Grinder Guide
Make sure your inner pin is on the finer adjustment.1
Around 10/11 for fresh beans, 6 if they are older using a 1:2 ratio

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	Brazil · Uganda · Vietnam Robusta	Medium	~13.9%	●●● Medium	Robusta adds body and crema
Coastal Darkside	Same as Coastal	Dark	~16%	●●●●● Strong	Dark roast + Robusta intensity
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 and also contains higher caffeine due to its Robusta content.
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, with moderate caffeine from its Robusta component.
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.