Coffee School

Join our Specialty Coffee School and learn from our expert team of roasters and baristas. If you have a question you’d like answered, ask our coffee team here and we’ll do our best to answer all your questions!

  • KNOWLEDGE TALKS 2017 - KIM ELENA IONESCU

    We’re kicking off our 2017 Knowledge Talks series with Kim Elena Ionescu, talking all things; sustainability, risk, and regeneration and just how we can make coffee better.

    As the Chief Sustainability Officer of the Specialty Coffee Association, Kim will present on sustainability innovation across the coffee value chain and lead a discussion of best practices and opportunities for getting involved in making coffee better globally.

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  • MASTER THE KALITA WAVE COFFEE BREW

    Whether you’re a brewing beginner or a deft hand at the dark and magical art of filter coffee brewing, the Kalita Wave is an impressive addition to your coffee brewing collection.

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  • KANTAN DRIP BREW GUIDE

    Kantan’ literally means ‘easy’ in Japanese, and these little single-cup single-use drippers certainly live up to their name. Flat packed and disposable, the Kantan is perfect for long haul flights.

    The Kantan Drip works just like other pour-over vessels. Simply unfold it and sit it on top of a mug or paper cup (to save you having to do ANY washing up at all) and you’re ready to brew!

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  • Honey processing - what is 'semi dark' honey processing?

    This year we have been fortunate enough to feature two beautiful micro lots from Nicaragua, Lot1945 El Bosque and Lot1850 La Cascada, both processed using the semi-dark honey process method.

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  • KNOWLEDGE TALKS 2016 – ESPRESSO STATE OF THE ART WITH GREG SCACE.

    We are kicking off a new season of Knowledge Talks with none other than Greg Scace – master of controlled calibration and the creator of the Scace Device.

    Once the brewing button is pressed, a miracle occurs. Within seconds, ground coffee becomes a liquid taste sensation! How did that happen?

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  • 5 Incredible Myths Of Coffee Freshness Revealed

    Recently we held our first Knowledge Talks event featuring the Professor of Coffee, Professor Chahan Yeretzian, who spoke on the art and science of measuring coffee freshness.

    While on our shores, he sat down with the founder and editor of Sprudge.com Jordan Michelman, to talk debunk 5 myths surrounding coffee and the art of measuring freshness.

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  • Want to master the art of the alternate brew?

    Looking to experience and see your coffee through a new light? Our Alternate Brew Method classes shine the spotlight on the increasingly popular brew methods including the Chemex, Aeropress, Siphon and V60.

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  • Toby’s Estate to host Knowledge Talks sessions

    Toby’s Estate Coffee Roasters will host an exclusive series of Knowledge Talks sessions with Professor Chahan Yeretzian on the science and art of measuring coffee freshness.

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  • Espresso School Trainer, Tom Hespe's take on why teaching is its own reward.

    Teaching is its own reward. In my many years as a barista trainer I have never really tired of the process. It’s simple; new names on a list every morning. You never know who is going to join the next class. No doubt this would terrify some people, bore the hell out of others. Me? I’m intrigued by it! I love it. I thrive on it.

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  • How to Brew Coffee using an Aeropress - A Beginner's Guide

    Hi Guys,

    So we introduced you to the basics of brewing coffee using a Chemex and today we’re going to show you how simple it is to brew coffee using the Aeropress.

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  • How to Brew Coffee using Chemex - A Beginners Guide.

    Hi Guys,

    Today I’m going to introduce to you one of my favourite methods to brew coffee. The Chemex is an old school way of producing a great cup of coffee, as it really draws out all of the complexity and subtlety of our high grade, specialty light roasts.

    We put this short video together to walk you through the basic steps on how to brew your coffee using a Chemex.

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  • How to ensure freshness with every cup.

    Here are some tips on how to make sure your coffee always remains fresh and tasting its very best.
    No one wants to drink a bad coffee, right?

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  • Our Best Kept Coffee Tips

    Let us share with you a few of our favourite coffee tips, from what makes a great filter coffee to where your coffee comes from.

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  • Rhys Kulibab - QLD Espresso School Trainer

    Hear from Rhys our QLD Trainer about what coffee means to him and where his passion for the bean began.

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  • What is Cupping?

    Before the invention of supermarkets, Americans actually drank pretty good coffee. And one of the largest purveyors of quality fresh roasted coffee, mostly sourced from Guatemala’s Antigua region, was Hills Brothers. (Read any of Raymond Chandler’s classic detective novels from the 1940’s — he always devotes a few pages to the ritual of brewing his Hills Brothers coffee. That’s right! Hipsters didn’t invent fresh grinding and siphon brewing!)

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  • 3 Coffee Processing Methods

    While all green coffee is processed, the method that is used varies and can have a significant effect on the flavor of roasted and brewed coffee.

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  • Toby's Estate Espresso School

    The Toby’s Estate Espresso School was established in 2001 to help build a greater appreciation for coffee quality within our community. Over the years the school has grown to include four Australian Schools & two international schools in Singapore & New York.

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