Medal recognition for local roaster

Daily Grind owners, Patrick Hoptman, Rachel Camilleri and John Svinos by the roasting machine

At its first attempt, Gerringong’s Daily Grind coffee roasters have won Silver and Bronze medals at the Royal Agricultural Society of Victoria’s 2019 Australian International Coffee Awards.

The accolades are awarded along the same lines as wine judgings, with the entries having to meet various criteria to deserve the medals.

“We’ve won medals at the Sydney Fine Food Show for our coffee blends, but to do so well at the Asia Pacific’s premier roasting competition is a real coup,” says Patrick Hoptman, Sales & Marketing Manager and co-owner of the business.

“We are thrilled that two of the three coffees we entered were awarded medals given significant competition from roasters here and overseas.

“The detailed results show us performing so much better than the average across all the criteria.

“We put a lot of effort in and we now we have proof we get great quality.”

The Gerringong-based roasters were awarded a silver medal for their single origin espresso coffee Colombia Finca La Noreña, a ‘direct trade’ coffee from a farm in southern Colombia.

“We are particularly pleased this coffee has been recognised,” says Patrick.

“We have a great working relationship with these farmers, collaborating with them on everything from selecting which part of the farm is worked to grow our beans to harvesting and processing methods, and together we’ve produced an outstanding bean.”

The company’s signature coffee, Werri Blend, was also recognised, receiving a bronze medal in the Cappuccino (Milk Coffee) class.

The company was founded 10 years ago, as a spin off from John Svinos’ Gerringong Deli.

“John didn’t feel he was getting much choice from the big international coffee suppliers, so he started roasting his own beans in a countertop machine.

“He eventually sold the café to concentrate on his real passion.”

Since then, despite the proliferation of boutique coffee roasters, the business has continued to grow to the extent that they now roast a tonne of beans a week, and supply 80 cafes up and down the South Coast.

Patrick says their success is due not only to the quality of their product but the service they provide.

“We can connect physically with our customers on a weekly basis, to provide product and support.

“It’s great to have strong relationships between local businesses.”

They are close at hand to service machines and provide training and advice.

“Everything coffee related comes back to us.”

Last year, long term business adviser Rachel Camilleri came on as a co-owner, ensuring the systems are in place to support further development.

They are about to expand the business to the adjacent industrial unit in Bergin Street, to allow room not only for greater production but also for the related activities they hold such as barista training and tastings.

Daily Grind is also working on a new product, a bottled cold brew coffee, which they are planning to have ready for the Fine Food Show in Sydney in September.

“It is a speciality market that we think will really take off,” says Patrick.

 

 

 

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