We Make Everything From Scratch. Now We Roast That Way Too.
From Scratch Has Always Been the Point. Now Our Coffee Is, Too.
If you’ve spent any time with us at The Aussie Grind, you already know this: we’ve never been interested in shortcuts. From the very beginning, everything in our kitchen has been made the long way—by hand, with care, and with intention. When we say from scratch, we mean it literally.
Our days start early so everything can be mixed, rolled, baked, and brewed fresh. Every slice and pastry is made in-house, with the same care we’d use for our own family. Much of what we do comes from Aussie recipes collected over the years—from family, friends, and especially Mum Mimsy. Her lemon yogurt cake was a standout at our very first café in Brisbane. It helped define what from scratch would always mean to us—and it still guides how we work today.
Why We Started Roasting In-House
That same from-scratch mindset naturally led us here.
Over the years, we’ve worked with and learned from many talented roasters. Those relationships helped shape our understanding of coffee—how origin, roast, and brewing all work together to create flavour in the cup. As our food program grew, so did our curiosity—not just about what coffee tastes like, but why.
Roasting in-house allows us to apply everything we’ve learned over decades and share that knowledge directly with our community. It gives us the ability to dial in flavour with the same care we bring to our kitchens, and to treat coffee with the respect it deserves—as a craft, not a commodity.
This isn’t about doing something new for the sake of it.
It’s about going deeper into the process, and inviting you along with us.
The Craft Behind the Cup
We roast on a Piccolo Chinook air roaster, chosen for its clean heat transfer and exceptional consistency.
Once coffee is roasted, it doesn’t immediately taste its best. Freshly roasted beans naturally release carbon dioxide over several days—a process called degassing. As this happens, flavours settle, sweetness becomes clearer, and the coffee reaches its ideal balance.
When the coffee reaches that point, we freeze the beans.
Freezing coffee at its peak might sound unusual, but it’s a technique used by competition baristas and leading specialty roasters around the world. When done correctly, freezing dramatically slows oxidation—the process that causes coffee to go stale—while preserving aroma, structure, and flavour.
In simple terms: freezing doesn’t change the coffee.
It protects it.
When we brew it for you, the coffee tastes exactly as it was intended—fresh, balanced, and vibrant.
It’s the same philosophy we use with food: preserve quality first, then serve it at its best.
Same Values. Deeper Craft.
This isn’t about changing who we are. It’s about going further into what has always mattered to us. From Aussie roots to Texas soul, everything we make is guided by the same values:
Made by hand. Made with intention. Made right here.
Now serving our own drip and espresso blends, roasted in-house at The Aussie Grind.
Pick up a bag in Frisco or Farmers Branch, and taste it for yourself.
