February 01, 2025
Zest is back baby! We’re excited to be featuring two delicious coffees by our friends over at Melbourne based Zest Specialty Coffee Roasters this month.
One stunningly roasted Ethiopian filter coffee and their go-to espresso blend. Pick your poison. You really can’t go wrong with either this month.
If there’s one thing that stands out with this month’s featured roaster it’s that they’re obsessed with exploring different flavours. Zest has built their brand around flavour innovation and deep curiosity which drives everything they do. Flavour truly triumphs all. You’ll notice that all their coffees include a ‘Flavour Terrains’ graphic, which visually maps out the flavour profiles for each coffee. They also host regular tastings over at their Richmond Sensory Studio where you can sample a variety of coffees via their Coffee Flights. It’s apparent that Zest wants their customers to taste coffee in a whole new way, just like wine enthusiasts appreciate the nuances of different wines. They’re on a mission to help customers dive deeper into the world of coffee and understand the subtle intricacies that make each cup special.
Besides their main location in Richmond, Zest coffee can be found in over 300 specialty cafés across Australia. From Melbourne to Brisbane, Sydney to Darwin, their blends are served with passion and care by baristas who share their commitment to exceptional flavour.
The Interview
We spoke with Zest’s Head of Coffee, Aryan Aqajani, about how Zest got started, their supply chain and where the name ‘Zest’ came from!
Tell us about you. What’s your coffee background?
Of course! Well, I’ve been working in coffee for quite some time now. Over the years, I've worked across multiple areas of the industry, starting from the ground up. My journey began in coffee shops, learning firsthand about the art of making great coffee and understanding what it takes to create that perfect cup. From there, I moved into the roasting side of things, learning about the complexities of the bean itself – everything from sourcing to roasting techniques and how those elements shape the final flavour.
I’ve had the opportunity to compete as a coffee professional, and I've had the honour of judging at a few global coffee competitions, which has given me a unique perspective on the world of specialty coffee. I’ve worked with some amazing teams and learned from some of the best in the business. All of this experience has shaped my approach to coffee: a commitment to quality, consistency, and, of course, a deep passion for sharing that knowledge with others. My role here at Zest allows me to bring that passion for flavour, education, and quality to the cafés we work with. It's all about helping cafés craft exceptional coffee that keeps customers coming back for more.
How did the brand get started? Talk us through the process and challenges.
The story of Zest started back in 2009, when brothers Anton and Rod Greenfield saw a gap in the market for exceptional, consistent coffee that really catered to specialty cafés. We were both passionate about coffee, but we also understood the complexities that café owners face – rising costs, maintaining quality, and keeping customers satisfied. We wanted to build something that supported the café owners in their pursuit of serving great coffee while creating a long-term partnership with them.
The initial challenge was figuring out how we could make that vision a reality. We didn’t want to just be another coffee supplier; we wanted to be a partner who truly understood the needs of our clients. We started by focusing on high-quality beans, building strong relationships with coffee producers, and roasting in a way that really brought out the unique flavours of each coffee. But, we quickly realised that it wasn’t just about the coffee – it was about building a culture and a team around that vision.
One of the toughest hurdles early on was establishing our brand in a competitive market. We needed to make sure we were standing out not just with our product but also with our commitment to education and training. We understood that it was important to help baristas and café owners develop their skills, so we made sure to offer training programs and support from day one. The biggest challenge has always been balancing growth with maintaining the quality and values we’ve built the brand on. We’ve worked hard to stay true to those, even as we've expanded.
Where did the name come from?
The name 'Zest' was born out of a desire to capture the energy, passion, and enthusiasm that we have for coffee. We wanted a name that reflected not just the quality of the coffee itself, but also the experience we wanted to create for café owners, baristas, and coffee drinkers. 'Zest' represents that spark – the vibrant, exciting energy that coffee brings to the day. It’s that little extra push of flavour and excitement that elevates every cup.
We also wanted the name to be simple, memorable, and easily associated with something positive and energising. It aligns perfectly with our approach to coffee: always seeking the best in flavour, always striving for the perfect balance, and constantly challenging ourselves to explore new heights in coffee. The name reflects our core belief that coffee should be more than just a drink; it should be an experience that inspires and delights.
The Coffee
BLACKBIRD
ESPRESSO COFFEE
The delicious Blackbird espresso blend is a beautifully balanced coffee with a rich, complex flavour profile. On the black side, you'll experience a vibrant mix of orange zest, black tea, and baker's chocolate – bringing a bright, slightly citrusy kick with a deep, rich cocoa finish. When brewed as a white coffee, Blackbird becomes indulgently smooth, with tasting notes of 70% dark chocolate, hazelnut, and toffee. The sweetness and creaminess are perfectly balanced, making it a crowd favourite for those who enjoy a deliciously sweet cup. Blackbird is Zest’s most popular espresso blend – creating a cup that works beautifully as an espresso or in milk-based drinks, delivering a satisfying experience every time.
Coffee Origin:
Brazil and Colombia
Tasting Notes:
Dark chocolate, hazelnut and toffee.
Espresso Recipe:
Temp: 93.5c
Dose: 21g
Time: 25-27 seconds
Ratio: 1:1
Yield: 26-28g
GUJI HAMBELA
FILTER COFFEE
This month’s filter coffee by Zest is from the oldest coffee growing country of them all, Ethiopia. They named the coffee Guji Hambela because it’s from the Guji Zone, which is in the Ethiopian region of Oromia. As with many Ethiopian coffees, this coffee is not traceable down to a single farmer. Instead, this coffee is the work of Tracon Coffee who have sourced coffee from farmers across the Guji Zone, and then processed it. The Guji Zone produces excellent coffee due to its altitude and beautiful red fertile clay soil. Furthermore, the Guji Zone is relatively new to growing coffee compared to its neighbouring zones meaning the region possesses younger coffee trees. This contributes to its vibrant and complex flavour.
Coffee Origin:
Ethiopia
Tasting Notes:
Bubblegum, berry jam, dark chocolate and spices.
Filter Recipe (V60):
Temp: 95c
Dose: 15g
Water: 250g
Brew Time: 3:30 mins
Pours: 5 pour of 50g
Brew Ratio: 1:16