The senses of sight, smell, sound and touch all form the foundations of craft roasting. 

At Maverick we aren’t opposed to roasting both light and dark because we understand that roasting coffee for milk, espresso and filter all require different approaches. When we roast, we roast with conviction to bring out the personality of each coffee for each purpose of use.

Unlocking a coffee’s potential takes patience, passion and is far more complex than most end users will ever know and ever need to know because that’s why we are here; to do it for you.

We invest a huge amount of time and energy into sourcing our coffees and ensuring that the quality of the beans is preserved when we roast.

Training is free for all of our customers for the entire duration of their contract with us. We also understand training can’t be just a one off event when you start using our coffee.

We approach training in 3 different stages so that it allows your barista’s to really absorb the information and graduate an understanding of coffee, rather than becoming overwhelmed in one session. Return visits allow for the honing and development of skills, becoming a well rounded barista won’t happen overnight.

1/  We start with entry level training on hand over by focusing on constructing coffees including espresso extraction, basic theory and texturing milk.

2/  Will move onto coffee grinder adjustment, venturing more into extraction principles and variables that affect espresso.

3/  This is our most comprehensive stage which develops for your barista to become a in-house trainer at your cafe and train new staff to ensure the quality is always spot on. Graduation includes techniques on training other people as well as a more in depth knowledge of everything coffee such as the science behind roasting, other brewing methods, coffee tasting and troubleshooting.

Our team understands very well that coffee needs to be delivered to you at it’s best and when it’s ready to be served to your customers.

We like to rest our espresso coffee for 10 days before serving through a coffee machine while filter is at peak while it’s slightly fresher.

We always pack your order with roast date and volume in mind, sometimes packing a number of roast dates to allow you to be serving a cycle of coffee at it’s optimum without risking it stale before it gets used.

You can choose to set up a standing order or alter each delivery by contacting us via text or email. Within the South Coast, NSW we will personally deliver your coffee once a week or fortnight on Thursday / Friday.

For all out of area and interstate orders we send out via courier and provide you with tracking information.