Freshly roasted coffee beans being poured
Melbourne Specialty Coffee Roasters

Roasted with
intention,
served with care

From single-origin green beans sourced at altitude to the cup in your hands — every thread of our process carries the warmth of craft roasting and Melbourne's café soul.

Explore Our Roasts → Visit the Café

Our Philosophy

We don't just roast coffee.
We honour its journey.

Threadneedle was born in a converted wool warehouse off Centre Place, where the hiss of the sample roaster first competed with the clatter of tram tracks overhead. We believed then — as we do now — that specialty coffee deserves more than efficiency. It deserves patience, curiosity, and a willingness to let each origin speak for itself.

Every batch we roast is cupped three times before it reaches a bag. We work directly with growers in Ethiopia, Colombia, Guatemala, and Kenya, paying well above commodity prices because exceptional coffee begins with fair relationships, not clever marketing.

12
Direct-trade origins
7yr
Craft roasting
3
Melbournecafés
48hr
Roast-to-door delivery

Coffee Origins

From volcanic soil
to your morning ritual

Ethiopian coffee farmer inspecting cherries on a hillside plantation

Yirgacheffe, Ethiopia

The Birthplace of Coffee

Our longest-standing relationship is with the Yirgacheffe cooperative in southern Ethiopia, where coffee grows wild under the shade of ancient fig trees at 1,900 metres above sea level. The heirloom varietals here produce a cup unlike anywhere else on earth — bright, floral, almost tea-like in its delicacy. We've been working with the same washing station since 2018, and every harvest reveals something new.

Jasmine Bergamot Stone Fruit Honey Light Roast
Colombian coffee growing region in the Andes

Huila, Colombia

Volcanic Richness

The Huila department sits in the shadow of the Central Cordillera, where volcanic soil and consistent rainfall create the conditions for rich, sweet coffee with caramel undertones. Our producer group here is led by Doña Maria Alejandra, a third-generation farmer whose attention to processing detail has made her lot one of our most sought-after single origins.

Caramel Red Apple Cocoa
Guatemalan highlands coffee plantation

Antigua, Guatemala

Shadow of Volcán de Fuego

Grown at 1,600m in the valleys between three volcanoes, this Bourbon lot carries the mineral depth that Antigua is renowned for. Shade-grown under gravilea trees, the slow maturation produces a dense bean loaded with chocolate complexity.

Dark Chocolate Spice Orange Zest
Kenyan coffee cherries being sorted at a washing station

Nyeri, Kenya

Bright & Bold

The SL28 and SL34 varietals grown on the foothills of Mount Kenya produce some of the most complex cups in the world. This AB-grade lot from the Othaya washing station is vibrant and juicy, with a blackcurrant acidity that lingers.

Blackcurrant Tomato Brown Sugar

Our Roasts

Each bag tells
a different story

Seasonal single-origins and crafted blends, roasted in small batches and shipped within 48 hours.

Seasonal Pick
Threadneedle seasonal coffee bag and freshly brewed cup

Yirgacheffe, Ethiopia — Natural Process

Kochere Blue

Our most expressive single-origin this season. Sun-dried on raised beds for 18 days, this natural-processed lot from the Kochere zone delivers explosive fruit sweetness wrapped in a silky body. We roast it light to preserve the origin's inherent florality — this is coffee that tastes like where it comes from.

Tasting Profile

Acidity
High
Body
Medium
Sweetness
High
Roast
Light
Order Kochere Blue →
01

Medium Roast — Blend

Flinders Quarter

Colombia + Brazil + Ethiopia

Our house espresso blend, built for milk. Rich chocolate and toasted hazelnut with a sweet caramel finish that cuts through flat whites and lattes effortlessly. The Ethiopian component adds a subtle berry lift.

$22 / 250g Details →
02

Light Roast — Single Origin

Doña Maria Lot

Huila, Colombia

A microlot from our Colombian partner, washed and dried on patios for 12 days. Red apple acidity, raw cocoa, and a brown sugar sweetness that develops beautifully as the cup cools. Best enjoyed black.

$26 / 250g Details →

Medium-Dark — Blend

Laneway Decaf

Colombia — Swiss Water Process

Decaf that actually tastes like coffee. Swiss Water processed to preserve the origin character, this Colombian delivers toasted walnut, dark chocolate, and a velvety mouthfeel. No chemicals, no compromise.

$24 / 250g Details →

Brewing Guides

Master the ritual,
one pour at a time

V60 pour over coffee brewing in a ceramic dripper

Pour Over

V60 Recipe

The V60 is our preferred method for single-origin coffees — its conical shape and spiral ribs allow remarkable clarity and expression. This recipe is our starting point for any new coffee we sample.

01 Use 15g of coffee, ground medium-fine (like table salt). Rinse your V60 filter with hot water and discard.
02 Bloom with 30g of water at 94°C. Swirl gently, then wait 30 seconds for the coffee to degas — you should see the bed rise and bubble.
03 Pour to 120g in slow, concentric circles. Avoid the paper walls. Allow to draw down to halfway.
04 Final pour to 250g. Total brew time should land between 2:30 and 3:00. If it's fast, grind finer; if slow, grind coarser.
15g Coffee
250g Water
94°C Temperature
2:45 Brew Time
Espresso being pulled from a professional machine

Espresso

Pulling the Perfect Shot

Dialling in espresso is part science, part ritual. Start here, then adjust by taste. Our blends are developed to taste their best at 1:2 ratio.

01 Dose 18g into a dry, preheated portafilter. Distribute evenly with a WDT tool or light tap.
02 Tamp with consistent pressure — level and firm, about 15kg of force. Don't overthink it.
03 Target a 36g yield in 25-28 seconds. Pre-infuse at 3 bar for 4 seconds if your machine allows it.
18g Dose
36g Yield
25s Time
French press coffee brewing on a wooden table

Immersion

French Press

The French press is humble, forgiving, and capable of producing a beautifully full-bodied cup. Our roasts shine here with their natural sweetness.

01 Add 30g of coarsely ground coffee (like raw sugar crystals) to your preheated press.
02 Pour 500g of water at 95°C in one go. Stir once, place the lid on (don't plunge yet), and wait 4 minutes.
03 Break the crust with two spoons, then scoop off the floating grounds. Wait another 4 minutes, then plunge slowly and serve.
30g Coffee
500g Water
8min Total Time

The Roastery

Where green beans
become something greater

Commercial coffee roaster with flames visible Probat UG-22
Barista pouring latte art into a ceramic cup Quality Control
Roasted coffee beans cooling in a tray Cooling Tray

Tucked behind a bluestone wall in Collingwood, our roastery occupies the ground floor of a converted 1920s textile mill. The original hardwood floors are stained dark with years of chaff and coffee oil, and the air carries the unmistakable warmth of beans rolling through first crack.

We roast on a 1968 Probat UG-22 that we rebuilt by hand — a cast-iron drum machine that gives us extraordinary control over heat application and development time. It's slow by modern standards, but that slowness is the point. Great coffee cannot be rushed, and the Probat rewards patience with a sweetness and depth that no computerised roaster has replicated.

Green Buying & Import

We cup over 400 samples per season, selecting only lots that score 85+ on the SCA scale. Relationships with exporters span years, not harvests.

Sample Roasting & Profiling

Each new lot gets 8-12 sample roasts on our Aillio Bullet before we commit to a production profile. We're looking for the roast that tells the origin's story most honestly.

Production Roasting

Batches of 12-18kg on the Probat, each tracked with Cropster software. We log temperature curves, rate of rise, and total development time for every roast.

Quality Control & Dispatch

Every production batch is cupped within 24 hours against the approved sample. Only when it matches does it go into bags — hand-stamped, weighed, and nitrogen-flushed for freshness.

Probat UG-22

1968 cast-iron drum roaster. Rebuilt in-house. Our primary production machine — 12-18kg per batch.

Aillio Bullet R1

Precision sample roaster for profiling. Electric drum with real-time data logging and repeatable curves.

Cropster Studio

Roast profiling and logging software. We track every curve, every batch, every deviation — because consistency is craft.

Stronghold S7 Pro

Fluid-bed sample roaster for rapid prototyping. When we need to evaluate 20 samples in a morning, this is our go-to.

Visit Us

Three cafés,
one unwavering standard

Interior of a warm Melbourne café with wooden tables and ambient lighting
Our original café off Centre Place — where Threadneedle began

Flagship — Centre Place

Down the bluestone laneway, through the green door. You'll smell us before you see us. This is where it all started — a 12-seat bar with the Probat visible through the glass, pulling shots on our custom La Marzocco Linea_PB.

Southside — Chapel Street

Our second home opened in 2021 — a brighter space with a garden courtyard and a dedicated brew bar for pour-overs and batch brew. Kitchen menu available all day.

Northcote — High Street

The newest addition. A 60-seat space designed for lingering — deeply cushioned banquettes, a bookshelf curated by Readings, and a weekend pastry programme that's worth the queue.

Opening Hours

Monday – Friday: 7:00am – 4:00pm
Saturday – Sunday: 8:00am – 5:00pm
hello@threadneedlecoffee.com

Coffee being served at a Melbourne café counter
Barista at work with a professional espresso machine
Melbourne laneway with café seating and greenery