Walcha Coffee

09/06/2026

A real privilege to welcome author Peter Spencer to Walcha today.

Most people know the name Captain Thunderbolt, but few know the depth of the story behind the man, the region, and the people whose lives crossed paths with Australia’s longest-reigning bushranger.

Peter has spent years researching Thunderbolt, uncovering stories that connect directly to our part of the world. In this interview, he shares the inspiration behind his books Too Young to Hold a Gun and I Am Captain Thunderbolt, including the remarkable story of his own great-grandfather, William Monckton, who rode with Thunderbolt as a young boy.

What struck me most was Peter’s passion for getting the details right. After more than a decade of research, he brings history to life in a way that feels personal, local, and surprisingly relevant.

If you’re interested in Australian history, bushrangers, or simply a great story from our region, this is well worth a watch.

And yes, we have some copies available here at Walcha Coffee.

08/06/2026

One of the best parts of what we do isn’t roasting coffee. It isn’t winning awards. It isn’t even making great coffee.

It’s meeting great people.

Today Jazz and I spent a few hours training a mother and daughter team who are about to start a new adventure, taking specialty coffee to the campdraft circuit.

We worked through iced drinks, recipes, techniques, workflow and all the little details that help turn good coffee into great coffee.

What struck me most wasn’t the coffee. It was the excitement. The willingness to learn. The courage to have a go.

Every coffee business starts somewhere. Usually not with fancy equipment or a perfect plan, but with an idea and the determination to make it happen.

We’re looking forward to seeing where this journey takes them and can’t wait to spot them serving great coffee at campdrafts around the country.

There’s something pretty special about helping people take their first steps into the coffee industry.

The coffee matters, but the people matter more.

07/06/2026

Every coffee drinker has heard it…

“Didn’t you just have a coffee?”

Well Susan, you just had lunch, and I’m fairly certain you’re planning on having dinner tonight too.

Coffee isn’t just a drink. It’s a ritual. A pause in the day. A reason to catch up with a friend. Sometimes it’s fuel, sometimes it’s comfort, and sometimes it’s simply because it tastes too good not to.

So yes… I did just have a coffee.

And chances are I’ll have another one later too. ☕😏

07/06/2026

Some days I feel like I wear a hundred different hats.

Roaster. Barista. Sales rep. Bookkeeper. Marketer. Cleaner. Maintenance guy. Delivery driver. Trainer. Business owner.

Running a small business is tough. It is challenging, exhausting, exciting, rewarding, and occasionally a little bit chaotic.

But when I stop and think about it, the most rewarding roles are not the ones listed on a business card.

Being Kelly’s husband. Being Dad to incredible kids. Sharing the journey with a team that works hard, laughs often, and genuinely cares about what we are building together.

Walcha Coffee has never really felt like just a business. It feels more like an extended family. Some people start as customers, some as staff, some as suppliers, but before long they become part of the story.

The coffee matters. The awards are nice. The growth is exciting.

But the people are everything.

And for that, I am incredibly grateful.

06/06/2026

May Latte Review ☕️

Every month thousands of coffees pass across the bench at Walcha Coffee, and while every cup has its own story, some just look too good not to share.

Here’s a look back at a few of the lattes that made their way out the door during May. From silky textured milk to rich espresso and plenty of heart, tulip and rosetta pours, these are the coffees that fuel conversations, meetings, road trips, catch-ups and quiet moments alike.

Behind every cup is a team that genuinely cares about quality. We are constantly tasting, tweaking, training and refining to make sure every coffee that leaves our bar is one we are proud to serve.

Which one would you choose?

05/06/2026

One of the things I love most about coffee is that there is always something new to learn.

Today Emily joined Jazz and me for her very first coffee cupping session. While most people think coffee tasting is reserved for judges and coffee nerds, it’s actually a really important skill for anyone working in specialty coffee. It teaches you to understand flavour, recognise quality, and appreciate just how much is happening in every cup.

What fascinated us today was how dramatically some of the coffees changed as they cooled. We scored each coffee when it was hot and then revisited them later, comparing notes and discussing what we were tasting. Some coffees revealed entirely new flavours, while others became sweeter, brighter, or more balanced as the temperature dropped.

There’s something pretty special about gathering around a cupping table, slowing down, paying attention, and learning together. Watching someone begin to develop their palate and confidence is one of the most rewarding parts of this industry.

The coffee might be the product, but the learning never stops.

04/06/2026

04/06/2026

Every now and then, coffee roasting requires highly sophisticated equipment.

And every now and then, it requires standing in the middle of a cold Walcha street throwing coffee beans into the wind.

What you’re watching is called winnowing. After roasting, coffee beans still have a light papery husk called chaff attached to them. A good breeze helps separate it from the beans before they head off to be packed and enjoyed.

Jazz thought the process looked funny enough to film. To be fair, watching a grown man repeatedly toss coffee into the air while hoping the wind cooperates probably does raise a few questions.

The good news is the coffee turned out beautifully.

The bad news is there is now video evidence of my technique.