Fieldwork Coffee aims to roast in a way that makes it sweet, balanced, and easy to brew while imparting as little roast flavour as possible.
The most essential part of the roasting process comes in the tasting, only using high-quality roasting tools and a suite of software systems to manage them. Through care, attention to detail, and a rigorous quality-control process, Fieldwork Coffee deliver coffee that's of exceptional quality and consistency, week after week.
We had a chat with our Buddy Tim Williams the founder of Fieldwork Coffee
As Fieldwork Coffee, our mission is to champion the kinds of coffees we believe to be the best in the world, and in doing so, respectfully represent the people who’ve grown them.
While we’ve been on this mission in various forms since 2015, earlier this year, we realised that our former name and brand — Bureaux — was getting in the way of our goals and failing to capture our purpose in any way. The name was difficult to pronounce and even harder to spell. We were compelled to move to something more approachable, and that represented what’s important to us; a recognition of the agricultural foundations of the things we enjoy; milk, bread, fresh produce, and chief among them — coffee.
On April 1st, 2022, we pulled the switch and relaunched under our new name — Fieldwork Coffee — and the only regret is that I wish we’d done it years sooner. In the lead-up to our name change, we dialled back many of the business activities that failed to contribute to our mission and streamlined our operations substantially.
Today, we are a small-scale coffee roasting company based in Melbourne, Australia. From our Abbotsford roastery, we focus on sharing remarkable coffees with our webshop and cafe customers and our wholesale partners across Australia and worldwide.
Firstly, we want to showcase coffees that are great examples of where they're grown, and who's growing them, which means focusing on clarity, cleanliness, and freshness. Generally, that means we're looking for washed coffees over those tasting of their processing. Secondly, we try to buy from the same producers year-on-year and are working towards buying more coffee from fewer growers.