Fish River Roasters

Fish River Roasters Great coffee doesn't just happen; it's all the little things that make consistently good coffee. ☕️
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Great coffee doesn't just happen; it's all the little things that make consistently good coffee. ☕️ We are a specialty coffee roasting business based in Bathurst, supplying & training cafés across New South Wales and shipping our beans to coffee enthusiasts across Australia. Whether you’re looking for a consistent cup of joy at home, or you’re a café needing all the coffee essentials looked after, we’re here for your specialty coffee needs.

Smooth hospitality operations rely on thorough preparation.When the doors open for peak trade, a venue's success depends...
06/06/2026

Smooth hospitality operations rely on thorough preparation.

When the doors open for peak trade, a venue's success depends entirely on having a well-organised bar and an aligned team.

Ensuring that workstations are fully stocked, grinders are dialled in, and the morning workflow is clearly established before the first order arrives minimises stress and maintains service speed.

When the foundational setup is correct, your team can focus entirely on maintaining quality and moving the queue efficiently.

As your wholesale partner, our focus is on ensuring your coffee supply is the most reliable element of your business. We handle the consistency on our end so your team can execute with confidence on yours.

Managing the degassing window of your coffee stock is critical to achieving stable extractions on the bar. Freshly roast...
04/06/2026

Managing the degassing window of your coffee stock is critical to achieving stable extractions on the bar. Freshly roasted coffee contains high levels of carbon dioxide (CO2), which can cause erratic shot times and a volatile blonding phase if used too early.

For our commercial wholesale blends, we recommend an optimal rest period of 7 to 10 days post-roast before opening the bags.

This allows the internal gas pressure to stabilize, providing your baristas with a predictable, consistent flow rate during service.

Store your backup inventory in a cool, dry climate-controlled environment away from direct sunlight and kitchen heat to preserve its peak operational window.

03/06/2026

☕ June Microlot: Ethiopia Guji Siko Village Natural.

Blackberry. Lemon curd. Cardamom. Florals. Dark chocolate 😍

The Guji Siko Village Natural is grown at 2100 metres by smallholder farmers who hand-select ripe cherries at peak ripeness. Indigenous heirloom varieties, naturally processed, light roasted.

Works as espresso, filter, or milk-based.

This is what specialty coffee is supposed to taste like.

This one's only around for June - grab it before it's gone.

👉 Link in bio

Commercial espresso machinery represents a significant capital investment for any hospitality venue. Protecting that inv...
01/06/2026

Commercial espresso machinery represents a significant capital investment for any hospitality venue. Protecting that investment requires a strict preventative maintenance schedule.

Accumulated coffee oils oxidise rapidly under constant heat, leading to rancid flavours that degrade the quality of your extractions. Implementing a mandatory nightly chemical backflush and daily group head brush routine is non-negotiable.

Beyond flavour, keeping shower screens free of excessive coffee oils helps reduce undesirable flavours

Regular maintenance prevents unexpected machine downtime and extends the operational lifespan of your hardware.

For a high-volume café, consistency is a core metric of profitability. Customers return because they expect the identica...
30/05/2026

For a high-volume café, consistency is a core metric of profitability. Customers return because they expect the identical flavour profile they experienced the day before.

To support this, our roasting team monitors every production batch using advanced software to track precise bean temperature curves, rate of rise, and development time. Post-roast, each batch undergoes strict colourimetry testing to confirm optimal roast development before packaging.

We control these manufacturing variables meticulously so that your team can rely on identical extraction behaviour from every single delivery.

Understanding the processing method of a coffee lot is fundamental to navigating its extraction behaviour and final flav...
28/05/2026

Understanding the processing method of a coffee lot is fundamental to navigating its extraction behaviour and final flavour attributes.

Washed Processing: The mucilage is completely removed via mechanical or fermentation methods before the parchment coffee is dried. This typically yields a clean, high-clarity cup with a defined acidity profile, excellent for black coffee menus.

Natural Processing: The coffee seed is dried entirely within the cherry fruit, allowing the sugars to interact directly with the bean. This produces a cup characterised by a heavier body, lower perceived acidity, and intense sweetness, attributes that cut effectively through milk.

Educating front-of-house staff on these processing differences allows for more precise customer guidance and elevated beverage service.

Consistency under pressure separates a good coffee program from a great one. During peak morning volume, micro-variables...
26/05/2026

Consistency under pressure separates a good coffee program from a great one. During peak morning volume, micro-variables in your distribution can lead to channelling, causing uneven extractions that compromise the flavour profile of the blend.

Ensuring your team utilises a repeatable distribution technique before tamping minimises these inconsistencies. Whether using a systematic grooming tool or a precise finger distribution technique, a perfectly level coffee bed ensures the water meets uniform resistance.

Eliminating these minor channelling variables protects the integrity of the espresso and ensures every customer receives the exact flavour profile intended by the roaster.

That sound you'd hear if you were standing next to Michael right now? Coffee beans popping like popcorn.It's called "fir...
23/05/2026

That sound you'd hear if you were standing next to Michael right now? Coffee beans popping like popcorn.

It's called "first crack" - the moment pressure inside the bean builds and releases, triggering the chemical reactions that turn a raw green seed into the flavour-packed coffee in your cup.

Every roast has one. Michael listens for it every single morning.

21/05/2026

Another road trip for Pete - this time to The Coffee Pantry in Coolah 🚗

Run by Jan and her son Hamish, not only will you find beautiful coffee, but also some fantastic local pies, sandwiches, and a range of other food items 🥧

If you're travelling through Coolah, make sure you plan to stop, revive, and survive at The Coffee Pantry ☕

FACT: The coffee in your cup didn't get there by accident.Michael Butchard, our Head Roaster & Green Buyer, has just ren...
19/05/2026

FACT: The coffee in your cup didn't get there by accident.

Michael Butchard, our Head Roaster & Green Buyer, has just renewed his qualification as an SCA Evolved Q Grader - a globally recognised certification held by very few people in Australia.

Yes, you read that correctly... he's one of Australia's best.

It means every coffee we bring in is assessed with precision: quality, flavour, origin, and, crucially, whether it's actually the right match for the people drinking it.

Better sourcing. Better roasting. Better coffee in your hands ☕

The full breakdown is on the blog:
https://www.fishriverroasters.com.au/blog/what-michael-s-evolved-q-grader-certification-means-for-fish-river-roasters

Address

67 Corporation Avenue
Bathurst, NSW
2795

Opening Hours

Monday 7:30am - 10:30am
Tuesday 7:30am - 10:30am
Wednesday 7:30am - 10:30am
Thursday 7:30am - 10:30am
Friday 7:30am - 10:30am

Telephone

+61263317171

Website

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