Specialty Coffee Roaster — Wake up, Drink up, Stay up.
What’s Matariki? Matariki is the Māori name for the cluster of stars known as Pleiades (the seven daughters). Matariki (Alcyone), Eyes of Tāwhirimātea Tupu-ā-rangi (Atlas), Sky Tohunga Waipuna-ā-rangi (Electra), Sky Spring Waiti (Taygeta), Sweet Water Tupu-ā-nuku (Pleione), Earth Tohunga Ururangi (Merope), Entry to the Heavens Waitā (Maia), Sprinkle of Water Te Reo Māori I a… Read More
Bean Care When our roasted beans go out the door they are as fresh as possible. To ensure a longer shelf life they need to be stored correctly. Fresh is best – except when it’s not After roasting, beans need to de-gas and stabilise. Anything less than four days after roasting and they’ve simply not… Read More
Beans by Bike Inner city deliveries of freshly-roasted Underground Coffee just got more carbon friendly following a collaboration between Underground Coffee Roasters and Geronimo MessengersThe bodacious beans are now delivered by pedal power. Underground’s Dan Brown says the spike in roasted specialty coffee sales in the CBD following the increase in businesses and residents back… Read More
UG’s Revolution Blend is fit to fuel an uprising. Its rich flavours & aromas evoke a spirit of rebellion that has always been a part of the history of coffee. Upcycling for the Garden When cafes and roasteries turn raw coffee beans into the drink we know and love, there are a number of byproducts produced that often go to waste or end up in landfills. Thankfully, pretty much all of these byproducts are compostable, recyclable or upcyclable. From the coffee husks left after roasting and coffee grounds after… Read More Latte Art : 01 : The Circle Once you have mastered the stretching and heating and pouring of milk you should explore how to present that flavoursome beverage, the circle is one of the basics of latte art and is a great starting point. Step I Hold your cup on a slight angle in your… Read More Our Sivetz Air RoasterWonder how Underground Coffee Roasters gets their beans so bright, clean, fresh and aromatic? Besides batch roasting, an important part of the secret boils down to our roast — which is put through a Sivetz air roaster. Underground’s roaster was designed by Michael Sivetz after he became dissatisfied with the status quo among roasting machines of… Read More Latte Art : 02 : The Heart The first two steps are the same as the circle, with a change in finishing technique to achieve the heart. Step I Hold your cup on a slight angle in your left hand (left side up) or leave flat on the bench. Now move your jug spout to… Read More Stretch & Heat Flex your barista skills — stretch, heat and pour perfect milk based coffees. Mastering correct steaming is the key to creating consistent, perfect milk. Treat your milk right and your drinkers will thank you. The goal? Silky, textured milk that is smooth and pourable, rich and sweet. 01 : The milk In… Read More Latte Art : 03 : The Fern Probably the most important thing when you’re creating lattes and latte art is practise, practise, practise! When you get better at the texturing it will make the pouring easier. Of course, a good latte or flat white comes down to other things too, like having quality fresh air roasted… Read More
Upcycling for the garden
Latte Art : 01 : The Circle
Our Sivetz Air Roaster
Latte Art : 02 : The Heart
Stretch & Heat
Latte Art : 03 : The Fern