Karon Farm Coffee

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Karon Farm Coffee We practice the science/art of roasting then blending multiple varietals and origins, to produce the optimum balance of flavor, aroma & body in our coffees

Ethically sourced specialty coffee roasted on the outskirts of Ballarat in Gordon Victoria

Slinging take away coffee 8am to 4pm Monday to Thursday and until 3:30pm on Fridays.Shed 5 Number 10 Builders close Wend...
12/10/2026

Slinging take away coffee 8am to 4pm Monday to Thursday and until 3:30pm on Fridays.

Shed 5 Number 10 Builders close Wendouree

08/10/2026

MasterChef cook, not a barista. Now pouring great coffee.

Tim's Toasties never planned to do coffee.
Then customers kept asking for one.

Tim knows food and in particular toasties better than pretty much anyone.
Coffee was new to the team, even though they'd been drinking ours at home for years, and they wanted to do it justice.

So we helped source the right machinery, set it up and trained their team.
Fresh Mount Buninyong Blend lands every week.
Service and maintenance are covered.
And we're ten minutes down the road when something needs a look.

Drop in to Tim's, grab a toastie and a coffee, you wont regret it!

If your customers are asking for coffee (or better coffee), send us a DM. We'll walk you through it.

Serviced properly, a good machine lasts decades. Most of the ones we see that have stopped working just haven't been ser...
07/10/2026

Serviced properly, a good machine lasts decades. Most of the ones we see that have stopped working just haven't been serviced.

Seals perish. Parts that should be lubricated start wearing against each other. None of it announces itself on it's own, and by the time the machine is behaving badly the cheap fix has usually become a big parts & labour bill.

For most home machines a service should happen every 12 to 18 months.

Prosumer machines and grinders. E61, heat exchanger, dual boiler. Rocket, ECM, Profitec, Expobar, La Marzocco and the rest.

Breville, Sunbeam, DeLonghi and the pod machines we can't help with unfortunately.

Send an enquiry with your machine make and the model. We'll confirm we can service it and sort out a drop-off day from there.

https://karonfarmcoffee.com.au/pages/home-espresso-machine-servicing-ballarat

02/10/2026

Back to the same cooperative, for a completely different coffee.

October's single origin is from Kirorero, a washing station on Lake Kivu in western Rwanda. Same cooperative behind the Gishamwana we ran last month.

That one was an anaerobic natural. This one is washed. Different process, completely different cup: peach, toffee and dried pear.

Kirorero sits at lake level in the Gasuma valley with no road to it. Coffee arrives by boat, on foot or by bicycle, and everything processed there goes back up the lake by boat before it can be trucked anywhere.

When a second COOPAC lot came up, we cupped it and it was an easy yes. Two lots, two processes, one cooperative.

We will be serving this as Filter & Espresso all through October, drop in for a taste

The question we keep asking isn't whether it's good. It's whether it's exactly the same as last time.We know it's good. ...
28/09/2026

The question we keep asking isn't whether it's good. It's whether it's exactly the same as last time.

We know it's good. Good is the easy part. Anyone can produce one excellent batch. The hard part is the twentieth one tasting like the first.

So it gets pulled and tasted. Someone stands there with a shot in front of them and decides whether it's right.

It is. Same roast profile, same recipe. Same as last time.

Your coffee tasting the same in March and September is not an accident.Same beans, same roaster, same recipe. That gets ...
24/09/2026

Your coffee tasting the same in March and September is not an accident.

Same beans, same roaster, same recipe. That gets you close. It doesn't get you all the way there, because green coffee shifts, the weather shifts, and a roast that ran perfectly last week can drift this week without anyone doing anything wrong.

Our roaster, a Loring, helps us close that gap. It roasts with hot air rather than a hot drum, and a single burner heats and recirculates that air. There's no big mass of metal holding heat, so it reacts to gas and air changes almost immediately. That means a profile can be set to a level of precision that actually holds.

Then the software makes small adjustments to gas and air through the roast itself, correcting the drift as it happens.

Nobody tastes any of that. Which is the point. What you taste is a bag that works the same way as the last one.

This is the bit our families think we do all day.Stand around. Drink coffee. Catch up on world coffee news.To be fair, t...
23/09/2026

This is the bit our families think we do all day.

Stand around. Drink coffee. Catch up on world coffee news.

To be fair, they’re not completely wrong.

There’s just a roaster to clean, coffee to roast, orders to pack, machines to fix and about 47 other things happening outside the frame.

But for four minutes, this is the job.

Fresh coffee gives off gas for about two weeks after roasting.The bag has to let it out.That little white button on the ...
21/09/2026

Fresh coffee gives off gas for about two weeks after roasting.

The bag has to let it out.

That little white button on the front is a one way valve. Carbon dioxide escapes through it, oxygen can't get back in. Without it a freshly filled bag would swell up and split.

But a valve on a stale bag is just a button. It only means something if what went in was fresh.

Which is why there's a roasted on date on every bag we send out, not just a best before. The actual day it came off the roaster, so you can work it out yourself.

18/09/2026

Roasted in Ballarat daily.

From green bean to finished roast, it all happens right here at our Ballarat roastery.

We roast in small batches throughout the week, carefully developing each coffee to bring out the characteristics we want in the cup. Freshly roasted, packed and ready to make its way to cafés, businesses and coffee drinkers across the region.

Proudly roasted in Ballarat. Just the way we like it.

📍 Shed 5, 10 Builders Close, Wendouree

Here's the number, not just the vibes.We check every batch on the refractometer before it leaves the roastery. It's the ...
11/09/2026

Here's the number, not just the vibes.
We check every batch on the refractometer before it leaves the roastery. It's the difference between "tastes about right" and actually knowing the extraction is where it should be.

This is what quality control actually looks like, not a highlight reel.

Address

Ballarat, VIC

Opening Hours

Monday 9am - 4pm
Tuesday 9am - 4pm
Wednesday 9am - 4pm
Thursday 9am - 4pm

Telephone

+61493431705

Website

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