THE SMITH ST. STORY
Founded in 2014 by Brothers Trev a barista and coffee roaster and Dave a chef and obsessed coffee drinker. Following a trip to Australia, Smith St. was born out of a desire to emulate the style of coffee that the boutique coffee scene Melbourne had to offer (The name Smith St. comes from a street in the Collingwood area of the city). Great tasting, small-batch lighter roasted beans that bring out the individual flavours and character of single origin coffees or delicious blends roasted a shade darker to make the perfect milk based drinks. All our beans are speciality grade arabica & roasted to order to maximise freshness & taste. We continually strive to improve our sustainability practises in a way that is responsible to people & the planet.
Smith St. is Honest, Hard Working & Approachable much like the city where it began.
WHAT WE DO
SOURCING
We only select coffee from the current season crop. Green coffee ages & after around 9/12 months in our opinion it can be moving past its best, generally we like to get it super fresh 1 or 2 months after landing or better still straight of the ship! We also only select high grade arabica coffees from the speciality coffee markets. Speciality coffee is grown, processed & roasted to elevate & accentuate its flavours.
The coffee importers, exporters, co-operatives & farms we work with share our beliefs in sustainable & ethical farming practices, more information can be found about the valuable work these organisations are doing on the ground where the coffee is grown for each coffee we sell under the NOTES FROM ORIGIN section.
Our coffee offering is a mixture of flavour profiles to suit most tastes & brew styles. The core blends stay around all year however the components do change with the seasonality of whats fresh & available, we aim to keep the flavour profiles consistent of these coffees other than our seasonal espresso 'The Don' which changes 4 times a year. We buy small amounts of our Single Origin, Funk Delicious & Rare & Exotic coffees so these never hang around long but we update the range often.
ROASTING
The flavours that we found on the cupping table & enjoyed, we want to carry forwards & aim to roast to highlight these. We keep things light or medium which allows the provenance & complexity of the coffee to stand out.
In a nutshell the darker you roast the coffee the more the sugars caramelise until you reach a point where they become carbon & in our opinion carbon ain't a great tasting note!
MODERN SEASONAL COFFEE
MEET THE TEAM
COFFEE FANATICS SINCE 2014
