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The Buzz Blog

Instant Coffee, Reinvented

Instant Coffee, Reinvented
In today’s bean scene of coffee elitism, reaching for an instant brew is not typically heralded!

Like regular coffee, instant coffee contains many powerful antioxidants. A baker’s delight, given its robust flavour, dry texture and solubility, most of us agree that it tastes somewhat different to freshly ground beans – even though it is made from such! Continue reading

Staff Picks: Christmas Gift Guide

To help you get through your (sometimes overwhelming) Christmas shopping, our team have created a guide to help you pick out the best gifts for everyone on your list! 

So here’s an early present from us. Continue reading

Recipe: Another Bloody Espresso Martini

Recipe: Another Bloody Espresso Martini

It’s beginning to look a lot like cocktails!

Savour the party season with our 2019 signature cocktail – Another Bloody Espresso Martini.

Perfect for a Caffeinated Christmas it utilises coffee 3 ways creating a festive tipple that’s rich in flavour and full of merriment – ‘tis the season to be jolly after all!

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Trend Trip Host Milano 2019

Trend Trip Host Milano 2019
Jet setting into Host Milano, Italy, Pete and Chris our Griffiths Bros. Directors were buzzing amongst global suppliers, caters and hospitality pros. A tough gig, but someone had to do it! Continue reading

Biopak: good for business and the environment

Biopak: good for business and the environment
Within the food service industry, there are copious amounts of waste thrown out each day – food containers and cups one of the largest culprits – and the majority ends up in landfill. Sustainability is at the heart of what we do, so it made sense to align ourselves with Biopak, a business focused on environmentally friendly food packaging. We sat down with the CEO of Biopak, Gary Smith, to discuss how his business is tackling the ever-growing problem of single use, disposable packaging.

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Coffee Sustainability: the path to closing the coffee loop

Coffee Sustainability: the path to closing the coffee loop

Here at Griffiths Bros., we’re on a journey towards closed-loop-coffee. This means that we’re implementing several measures to become one of Australia's most sustainable roasters from crop-to-cup. 

For us, sustainability means minimising our environmental impact, maximising our social impact and finding viable and legitimate re-use for coffee waste. Coffee waste contains so many great nutrients and goodness that it would end up wasted in landfill! Did you know that nearly 3,000 tonnes of spent coffee grounds are produced each year and a staggering 93% of cafes send them to landfill? These grounds can produce methane and carbon dioxide, in turn contributing to global warming. 

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Coffee sustainability: how we can make a difference

Coffee sustainability: how we can make a difference

As coffee roasters, we need to continually look at ways to improve sustainability and increase yield - from crop to cup.

We currently live in a world where sustainability and reducing waste is more important than ever. Businesses are really starting to put their foot down and working on ways to become more sustainable and setting target. This too, is important for coffee roasters and cafés. 

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An Insight into Beekeeping

An Insight into Beekeeping

Bees play a vital role in the pollination of over half the fruits and vegetables we consume (including coffee!) - they are essential to our eco-system. 

Recently, we took the initiative and installed some beehives out the back of our roastery with help from local beekeeper, Ben Moore. We caught up with him to chat about the fundamentals of Beekeeping and how his business, Ben’s Bees, started.

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The Coffee Loop - from raw to roasted

The Coffee Loop - from raw to roasted
Last month, we spoke to our Director, Chris about his origin trip to Southern India. Chris was accompanied by our effervescent Roaster, Libby, so now it’s her turn!

Libby is passionate about her coffee and especially the process of working to achieve the perfect blend for our devoted customers. She has shared some special insights into her experience; tasting a coffee cherry and the painstaking process of coffee growing and harvesting.

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