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The Buzz Blog

A RIDE TO CHANGE

A RIDE TO CHANGE

Last week we were proud to partner with The Valley.

Helping to raise funds for one of our principal charities Breast Cancer Awareness Network Australia (BCNA) we sponsored Race 7 “The Pink Lady Coffee Handicap”.

 Pink Lady Coffee at The Valley
Race for a cure: Awesome Coffee, Awesome Cause.

Recently crowned the ‘Star of the Saddle’, launched to recognise the best and fairest jockey at selected feature meetings throughout the Victorian spring carnival, 23-year-old Jordan Childs, son of champion jockey Greg rode to Victory at the Valley.  Ambleve a 4 y/o beautiful bay mare won the 1200m race, followed closely by Three Beans and Zoology.

Griffiths Bros. Coffee Roasters and Pink Lady Coffee Teams at the Valley
Winners Circle: Griffiths Bros team celebrating with Ambleve and Jordan Childs.

With every sale of a Pink Lady Coffee tin, we support with a $1 donation. Developed and taste tested by members of BCNA,  Pink lady is available in two delicious varieties with Australian Organic Certification: Papua New Guinea and Peru & Honduras blend.

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Pink Lady Coffee Range

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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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From bean to cup – exploring the roots of coffee harvesting

From bean to cup – exploring the roots of coffee harvesting

We care deeply about the origin of our coffee beans and the dedication our growers pour into creating the highest quality product for us to share and enjoy.

As part of our continual education, our team takes regular origin visits to immerse ourselves at the first step of the coffee journey. Our Director, Chris, and Roaster, Libby, recently travelled to Southern India for an in-depth, personal experience of coffee harvesting.

We recently caught up with Chris for a coffee and Q&A.

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From spark to flame – the creation of Zero Impact

From spark to flame – the creation of Zero Impact

We believe every great, sustainable idea is born from two things; a need for change and a question – what can be done about it?

Zero Impact’s unique natural fuel product created from coffee waste began this way, following a tour of our roastery in Mulgrave.This was the moment the full environmental impact of the coffee industry made sense for Zero Impact Founder, Max Middleweek.

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How-to: Cold Brew

How-to: Cold Brew
Looking for a cooler coffee alternative for the warmer months? Why not beat the heat with a delicious Cold Brew coffee. Cold Brew coffee, as the name suggests, is coffee brewed in cold water. This allows the full flavour of the coffee beans to be extracted and enjoyed. 

So, without further to do, here’s how you brew!

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When chemistry met coffee – #coffeerehab gets real

When chemistry met coffee – #coffeerehab gets real

Do you ever stop to think about the impact of that simple, single cup of coffee you had this morning? 

“With every single cup of coffee, every scoop of coffee grounds, the silent environmental impact of our industry grows larger.”

On our journey towards #coffeerehab - finding ways to close the loop so coffee waste becomes a thing of the past - we’re meeting a new breed of people who are passionate about coffee, but with a need for real and lasting change, too.

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