Mecca Brew Guides
Learn to brew with the gear that suits you, and your coffee style.
Earlier in the year, our new partners at ACE Hotel Sydney approached us with a challenge: to provide an in-room coffee solution that guests could use to brew a top-notch coffee, without minimal equipment or fuss...
Phil Lavers is somewhat of an iconoclast: a finance professional turned organic farmer, an outspoken environmentalist with a knack for blending science, economics and philosophy into his compelling observations about our food industry.
If you've ever come across a bag of Mecca coffee beans, chances are you've noticed the colourful pattern that adorns its front label. Far more than just a pretty artwork, these patterns reflect our designated 'flavour category' for each unique coffee: Bright & Juicy, Light & Floral, Rich & Comforting...
We chat with Felipe Croce from FAF Coffee about hosting the Mecca team back in 2008, and how 14 years later the relationship has allowed us to bring some remarkable Brazilian coffees to Australian shores. In a country dominated by mass-scale farming practices, Felipe’s ongoing commitment to quality, regenerative, environmentally friendly coffee production is nothing short of inspirational.
Your team is one of your biggest assets. Your livelihood is in their hands, and theirs in yours. You will be spending more of your life with them than you will with some of your loved ones, so choosing the right people to crew your ship is one of the fundamentals to a happy life in hospitality.
If you're the type who likes to read everything on a label, you may well have seen terms like 'washed' or 'wet process' // 'natural' or 'dry process' written on your bag of coffee. It's important information to communicate, because even coffees of identical variety and terroir can taste dramatically different when processed under either method.
Brett Barbuto has officially joined the team as Head Chef for Mecca Alexandria! We asked Brett to teach us a little more about his outlook on home-grown ingredients, Southern Italian hospitality and care for mental wellbeing in the kitchen.
The larger-than-life phenomenon that Room 10 has become is certainly remarkable, but don’t go calling it a stroke of luck. I sat down with Andrew Hardjasudarma, owner of Room 10, to get the origin story straight. It’s a fascinating and educational tale.
It wasn’t that long ago that a Sydney cafe breakfast was very, um, predictable. Would you like scrambled eggs with a side of bacon? Some fancy ricotta pancakes? The best of the brekky spots were those that did freshly squeezed juice and could pull off an Eggs Benny with a hollandaise sauce that didn’t split on you. And as for the provenance of the ingredients…
We’re rolling into February feeling optimistic. And with some heavy-hitting coffee releases under our belt, we thought that now was the perfect time to offer some detailed information on what’s coming up, and what’s going on behind the scenes at our roastery.
Jesús Bravo Soto owns a 7 hectare farm called El Granadillo in Aldea Oaxaqueño, Huehuetenango.
Genji Challa is our final release out of Ethiopia this year. In the cup there’s a crisp jasmine and peach flavour. Simple yet delicious.
We feel this coffee is worthy of the showcase title as it offers us an exciting glimpse into the true potential of an undervalued coffee region and a success story about a producer who made the leap into selling their coffee on the specialty market.