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    Cascara

    Cascara

    Dried fruit skin of coffee cherries make a unique and refreshing tea.

    From $10.00

    Blends, smart collection

    Arriba Arriba 24317

    Delicate honey and blossom fragrance, sweet apricot and milk chocolate flavours. Clean,...

    From $11.50

    Featured, Limited Edition, smart collection

    Brazil Edio Mirandau

    Sweet and creamy, with rich chocolate flavour complemented by caramel notes in...

    From $12.00

    Plungers, smart collection

    Bodum Chambord plunger

    Bring out the best in your coffee with this stylish, high quality...

    From $42.90

    Limited Edition, smart collection

    Brazil Sao Silvestre Peaberry

    PLEASE NOTE: ROASTED TO ORDER. A delightfully crisp, sweet and mellow coffee...

    From $12.00

  • Blog
    August 21, 2019

    Coffee Fanatic One

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    August 21, 2019

    Second Event

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    August 21, 2019

    DIY With Coffee One

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    March 04, 2020

    layout testing page

    What’s your favourite new winter food item?I enjoy making the new Salami Flatbread and Polpetti pizza. I also particularly enjoy...

  • About Merlo

    Merlo Coffee began more than 27 years ago with a simple philosophy – freshly roasted coffee served by people who...

    Our War on Waste

    We’ve teamed up with BioPak – global leaders in the production of environmentally-sustainable packaging.

    Work at Merlo

    Merlo Coffee is built on a culture of hard work, good fun and great customer service.

It feels a little lonely in here.

Let's change that.

    Posted

    Five minutes with our head roaster

    Steve wakes up at the crack of dawn every day, puts on his high-vis shirt and heads to work. His office isn’t like most. It is a shiny, bright blue Brambati Roaster sourced directly from Codevilla, Italy.

     

     

    Steve is the Head Roaster at Merlo Coffee and it’s his job to ensure that only the highest quality coffee beans leave the warehouse at Merlo HQ and make their way to cafes and homes across the country.

    This month, we are excited to be sharing with you five minutes with Steve Olorenshaw, the man who has a passion for perfecting every roast.

    So Steve, tell us… what do you love about your job?
    I enjoy the challenging nature of the job. Never a dull day as they say, there is always something with coffee, machinery or production processes to keep me on my toes. I also really enjoy the opportunity to impart my love of great coffee to others through tour groups and in-house training.

    What do you love about coffee?
    Firstly of course is the taste, but more than that is the culture of coffee. I can still remember the best cup of coffee I ever had, it wasn’t just that the barista had made a great cup, but the atmosphere of the cafe and good company I was with.

    What is your favourite thing about roasting coffee?
    Probably variety, in a nutshell. There are limitless ways to blend and roast coffee as well as the seasonal and varietal progression of crops. When given the chance, experimenting is my favourite thing.

    Tell us about how you got into coffee roasting…
    I would love to say because of my passion for excellent coffee. However, it was merely a job as a young packing boy that first drew me into the industry. Many years and a lot of questions later, I developed my desire to pursue the perfection in roasting.

    What is your favourite Merlo coffee?
    My favourite blend is Riviera, mainly because it cups up better through a plunger which is often how I make my coffee at home. That said, the hands down winner for origin beans has to be Costa Rican. It has a silky smooth mouth-feel and, with its delicate honey notes, makes an awesome short black, yet it has enough character to hold its own in milk as well. I could quite literally drink Costa all day long!