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Roastery

The Roastery

Coffee is a social experience that brings people together - not just friends and co-workers, but farmers, importers, roasters and communities all over the world. For us this means that a great cup of coffee is not an end in itself but a means by which we can make someone’s day a little better, and help people feel connected to a broader community.

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Our Blends

Created to please the taste buds of our customers and staff alike, each blend has a particular flavour profile that we carefully roast, batch after batch, for consistently delicious results. Our team manually roast in small lots following charts and goals to replicate the best tasting batches. Taking and cupping samples every day allows us to constantly monitor the quality and flavours in our coffees, creating endless opportunities to learn something new.

Juggernaut

Atlas

Poundcake

Single Origin

Espresso Roast

Single Origin

Filter Roast

Proteus

Decaf

Chai

Hot Chocolate

Coffee Origins

We believe that being a responsible member of the community means employing sustainable business practices wherever possible. We try to extend this philosophy to our green bean sourcing by actively seeking out farms that engage in environmentally and socially sustainable initiatives. Often times this means sourcing beans that may be more costly than less sustainable alternatives, but it is well worth the investment.

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Colombia La Marianela

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Ethiopia Guji Dari Kojuwa

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Papua New Guinea Kindeng AX

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Guatemala Sierra Madre

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Rwanda Nziza

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Nicaragua La Hammonia Selva Negra

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Brew Methods

There’s lots of options to choose from when it comes to brewing coffee at home, and countless ways to use them. If you need a hand getting started, try one of our recommended recipes to suit your brewing device of choice.

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Recipe

Assemble your Areopress with a paper filter and rinse. Place the ground beans inside and pour over 40ml of water to bloom for 30 seconds. Continue pouring water until a total 200ml. Stir and leave until 1min 15sec. Flip and plunge for another 30 sec. Mix 50ml of hot water to dilute to taste.

Water: 250ml

Coffee: 20g

Grind: Medium

Temp: 92C

Time: 1:45

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Recipe

Fold and place the paper filter with the thicker side on the spout then rinse with hot water. Add coffee grounds and place on scale. Poir 50ml of water to bloom for 30sec. Very slowly pour the remaining water in a circular motion over the grounds for another 4 minutes. Once all the water passes through the filter, remove and serve.

Water: 450ml

Coffee: 25g

Grind: Coarse

Temp: 94C

Time: 4-5min

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Recipe

Grind immediately before brewing for best results. The grounds should feel like fine sand, but not powder. Fill the basket with coffee and tamp firmly and evenly. Lock the group handle into place on the machine, place up underneath and begin the pour,. It's a good idea ro time how long you espresso shot takes to pour and weight how many grams of espresso goes into the cup. Try aiming for a 2:1 ratio of espresso to grounds and adjust from there.

Dose: 20g

Yield: 40g

Grind: Fine

Pour Time: 25-30sec

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Recipe

Preheat your plunger with hot water then add ground coffee. Pour 100ml of water to bloom for 30sec. Pour the remaining water and let sit for 4 min, gentle stirring in the grounds that float to the top. Skim the top with two soup spoons to remove the finer particles, then replace the filter and slowly push until just above the coffee. Let sit for another minute before serving.

Water: 500ml

Coffee: 33g

Grind: Coarse

Temp: 97C

Time: 6-7min

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Recipe

Fill the bottom chamber with room temprature water to just below the relief valve. Load grounds into filter basket and tap to evenly distribute (no need to compact tightly). Fit basket into bottom chamber and screw top chamber on. Place on stove on low heat with the lid open. When coffee starts to slowly pour through the spout, turn off heat and leave to brew for another minute. Remove from stove and serve.

Water: To fill line

Coffee: 20g

Grind: Med/Fine

Temp: Room

Time: 2:30

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Recipe

Place your pourover and cup on scales, insert a paper filter and rinse. Add the ground coffee and pour 40ml of water to bloom for 30 seconds. Continue pouring water evenly in a circular motion until a total 300ml. Give the pourover a little swirl or stir to mix in the grounds. The pour should finish between 2:15 and 2:30.

Coffee: 20g

Grind: Med/Coarse

Temp: 94C

Time: 2:30

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Wholesale Supply

Alongside our Two Before Ten venues at Aranda, Greenway, Brindabella and Hobart Place, the roastery supply wholesale coffee and goods to a number of other cafes across Canberra and Australia. The businesses we work with are all run by people we greatly admire and have close relationships with, and it’s important that we share the same values of sustainability and community. We are not out to conquer the world, but are always happy to build new relationships with people who feel the same about the future of coffee and business as we do. If you’d like to get in touch for chat, please send an email or give us a call.