Happy Brewing - Bermagui NSW
Welcome to Happy Brewing!
"We roast coffee for the love of it—for the never-ending pursuit of perfection, the joy of learning, and the connections coffee creates. A tiny roastery with a big passion, we roast the coffee we love to drink, serve, and share with fellow coffee lovers. We support local businesses and strive to bring value to our community. Spreading happiness, one brew at a time. Proudly roasted out of Bermagui NSW."
"Our espresso blend is crafted from two exceptional components. Together, these two coffees create an espresso that tastes like malteser ice cream with milk, and shines with jam and chocolate notes when served black — an indulgent and beautifully balanced cup."
Components:
70%: Progresso Brazil
30%: Ethiopia
Roast date - 06/10/2025
Varietals - Catui, JARC 74110
Process - Natural | Natural
Flavour notes - Chocolate & Jam
"A natural Ethiopian with beautiful structure — sweet, soft, and perfectly balanced. It’s got all the fruit-forward character you love from a natural, without the funk or booze. Clean, composed, and endlessly drinkable — you could sip this all day long."
Producer - Mensur Aba Hika
Origin - Ethiopia
Roast Date - 06/10/2025
Varietal - JARC 74110
Process - Natural
Flavour notes - Blackberry jam & chocolate
"A crisp, sweet, and juicy washed Ethiopian with incredible flavour intensity. It’s vibrant and clean — that refreshing washed Ethiopian vibe we can’t get enough of. We come back to this coffee every year for a reason — it’s one of our absolute favourites."
Producer - 725 independent out growers
Origin - Ethiopia
Altitude - 1,950-2,050 MASL
Roast Date - 06/10/2025
Varietals - 74112, 74110 JARC
Process - Washed
Flavour notes - Raspberry, Plum & Honey
"A classic, vibrant, and juicy Kenyan cup. Think pink lady apple, cherry, and a gentle sugarcane sweetness running underneath. It’s crisp, balanced, and just does everything you want it to do."
Producer - 839 small holder producers
Origin - Kenya
Roast Date - 06/10/2025
Varietal - SL28, SL34, Ruiru 11, Batain
Process - Washed
Flavour notes - Pink lady apple, Cherry & Sugarcane
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.4 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.8 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:15 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:14.5 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1-11 (dry coffee : water) |
