Ceri Coffee

Championing Indonesian Specialty Coffee in Australia. We source from Unique Indonesian Micro-lots and roast in small batches.

18/05/2026

People love debating dripper materials, but most of what material changes is heat retention, not flavour.

Think of spoons in hot soup:

Metal → gets hot fast
Ceramic → heats up slower, stays warm
Wood → stays cool
Plastic → barely heats up

Drippers work similarly.

Less heat pulled away from your brew = more temperature stability.

Will material change everything? No.
Recipe, grind size, and pouring matter more.

But for consistency and practicality?

Plastic is still the classic.

13/05/2026

Not every coffee we name tastes exactly like the thing it’s named after.

Take Frinsa Canele.

We didn’t call it that because it literally tastes like biting into a canelé. It’s more of a feeling — the kind of coffee that reminds us of that satisfying honey-like sweetness, caramelised edges, and rich depth you get from one.

Sweet, syrupy, comforting, with just enough roast character to feel indulgent.

A vibe, more than a flavour note.

04/05/2026

Dialling in your pour over?

Rather than memorising recipes, start understanding the key variables behind brewing.
Let’s start with one of the most important: ratio.

Brew ratio controls how strong or light your coffee tastes — and small changes can make a big difference.

As a general guide:
• Lower ratios (1:14–1:15) → stronger, heavier
• Higher ratios (1:17+) → lighter, cleaner

This is a general guide — not a rule.
Every coffee is different, and your grind, water, and technique all matter.

Start with 1:16, adjust from there, and trust your taste.

29/04/2026

is now serving our Frinsa Peach Tart.

If you haven’t been — Warkop Sandwich Shop is one of the most exciting Indonesian-influenced sandwich spots around right now.

No exaggeration… their filet-o-fish sandwich is one of the best versions I’ve ever had. And the fried chicken? Super addictive, proper Indo-style flavour.

Proud to see Indonesian specialty coffee sitting alongside Indonesian flavours on their menu.

Go try it!

23/04/2026

The best thing about lactic acid process is that it has the fruity notes of an anaerobic natural, but the lactic acid makes it much smoother and gentler.

19/04/2026

Making coffee at home has never been better.

Cafés still have the edge: better equipment, experienced baristas, and dialled-in recipes.

But at home, you have control!

You choose the beans.
You adjust the recipe.
You brew it exactly how you like it.

And today, it’s easier than ever, with better gear, better knowledge, and access to incredible specialty coffee from around the world.

Don’t just chase café-quality coffee. Make coffee that’s perfect for you.

05/04/2026

Not all coffee roasters are the same and they shape how your coffee tastes.

Drum roasters (cast iron) use a mix of conduction and convection for balanced, well-developed flavours.

Air (fluid bed) roasters use hot air for cleaner, brighter profiles.

We use cast iron drum roasting for that full flavour development.

01/04/2026

Is 1:2 really the best espresso ratio?

It’s a great starting point and for good reason. The 1:2 ratio has long been used for balanced, full-bodied espresso, especially with darker roasts.

But not all coffees extract the same.

Lighter roasts are less soluble, which means they often benefit from a longer ratio to bring out more sweetness, clarity, and origin character.

That’s why modern espresso (especially in Australia) often pushes beyond 1:2.

There’s no single “correct” recipe,
just better ways to get the most out of your coffee.

Try a longer ratio and taste the difference.

10/03/2026

The Aerocano. Also known as the better Americano 😅

Basically you froth ice + an espresso shot to get this frothy iced drink. Smooth and creamy without any milk, it enhances the flavour of the coffee itself. It’s more than a trendy drink, I believe this will be a staple in people’s menu soon.

Address

Melbourne, VIC
3000

Website

http://cericoffee.com/

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