Re Firma: Inside Our Award-Winning House Blend

Our blends

Re Firma is the one we are known for. Our flagship medium roast, roasted fresh every week in Hurstville, and the blend most of our cafe partners pour all day long. If you take your coffee with milk, this is where to start.

What it tastes like

Re Firma leads with dark chocolate, a soft hit of berry and a brown-sugar sweetness that carries right through the cup. It is balanced, clean and full bodied, with the kind of aroma that fills the kitchen the moment you grind it.

The word we keep coming back to is forgiving. It does not turn sharp or bitter if your shot runs a little long or your milk is a touch hot, which is exactly why it works so well on a busy morning and behind a busy cafe bar.

Where it comes from

Re Firma is a blend, not a single farm, and the recipe is a tightly held family secret that has stayed the same for generations. Rather than chase one origin, we choose high-grade specialty beans from a range of producers each season, picked for balance and consistency.

That is the whole point of a house blend. It should taste the same in March as it does in November, so the flat white you love today is the flat white you get next time. It is roasted weekly at our Hurstville roastery, and it has earned seven medals across the Sydney Royal Fine Food Show, the Golden Bean and the Australian International Coffee Awards.

How to brew it

Re Firma is built for milk. On an espresso machine it makes a classic flat white, latte or cappuccino, with the chocolate and brown sugar sitting beautifully under the milk. New to dialling in shots at home? Our espresso at home guide walks you through it.

Prefer it black? It pulls a smooth, chocolatey long black. It is a true all-rounder, which is why it is our everyday pick.

Common questions