August 02, 2026
Hello August! Introducing this month’s featured roaster, Glee Coffee. Founded on the NSW Central Coast by brothers Ben and Chris Gleeson, the self-described “sons of Glee”. It’s grown from a small family operation into an award-winning specialty coffee business over the past few years.
While you can enjoy Glee Coffee via Thieves and in cafes all over NSW – the absolute best way to experience their coffee is to visit The Glee Team in person. If you ever find yourself roadtripping up the NSW Coast be sure to make a pit stop at one of their three locations. The Source is their headquarters and main community outpost based in Wyong. A sprawling warehouse where they host classes, roast beans, and sell all their products. Then there’s Glee Chapman and Glee Erina – their two cafes serving up superb food as well as their award winning coffee.
In the meantime sit back and enjoy sipping on a steaming cup of Glee Coffee while learning more about the gang in our interview with co-founder Ben Gleeson below.
@gleecoffeeroasters
gleecoffee.com.au
THE INTERVIEW
This month we interviewed Glee Coffee Roaster co-founder Ben Gleeson. Ben’s coffee journey began far from the roastery. He was first exposed to the world of coffee while working in aviation, then decided to leap into the Australian specialty coffee scene at Toby’s Estate in 2003. What followed was a career spanning training, judging, roasting, and blend development. The creation of Glee Coffee was ambitious – amid young parenthood, financial uncertainty, and two cancer diagnoses. More than two decades later, his passion remains rooted not in trophies, but in the relationships built over a shared cup. Read more about Ben’s experience building Glee Coffee below.
Tell us about you. What’s your coffee background?
My path into the coffee world began as a personal hobby while I was employed in the airline industry. I spent several years teaching myself everything I could through online resources and conversations with every passionate barista I encountered. Eventually, I realised my true calling was in coffee rather than aviation. With the brave support of my wife, Jemima, I took a leap of faith to pursue this passion full-time.
My professional start in specialty coffee arrived in 2003 as a barista at Toby’s Estate Wooloomooloo Roastery. There, I was immersed in the early 3rd wave movement alongside some exceptionally talented individuals. During my time at Toby's, I progressed into roles involving cafe management, national training, quality control, and blend development – collaborating closely with Toby Smith and Chris Bonney. This period also allowed me to engage with the wider industry as a judge for domestic and international barista competitions and as a speaker hosting workshops on the growing Australian coffee scene.
How did Glee Coffee get started? Talk us through the process and challenges.
The inception of Glee is a unique story. Between my tenure at Toby’s and the launch of Glee, I established ‘The Barista Academy,’ a training school serving the Central Coast and Hunter region. At the time, I was sourcing significant volumes of coffee from Sydney, often making emergency trips to restock. Leveraging the roasting skills I developed at Toby’s, I realised I should start roasting for myself. When I shared this idea with Sean Edwards of Cafe Culture magazine, he suggested expanding into wholesaling for other cafes. My brother Chris and I followed this advice, initially collaborating with Sean for a year before deciding to venture out on our own to establish Glee.
The early days were undeniably difficult. While my wife, Jemima, worked full-time to support us, I balanced the business and being the primary carer for our one-year-old daughter. She often accompanied me to client meetings and the roastery. Despite receiving lucrative job offers within the industry, Chris and I frequently discussed whether to persist, ultimately choosing to stay the course. This period was further complicated when I was diagnosed with cancer twice within Glee’s first five years; I had to rely heavily on the strength and support of Jemima, my family, and friends to navigate that challenging chapter.
Where did the name come from?
The brand name "Glee" originated as a creative take on our family name, Gleeson. Founded by my brother Chris and me, we considered ourselves the "sons of Glee." Since the word itself signifies happiness, it perfectly mirrored our fundamental mission: "Coffee is what we do, people are why we do it." This philosophy is the reason the tagline "coffee + people" remains a central element of the Glee Coffee identity.
How do you source your coffee beans and what do you look for in the beans you use?
As a relational business, Glee ensures this core value permeates every operation, particularly our green coffee sourcing. We prioritise transparency and connection by collaborating with ethical brokers and the direct family members of the farmers themselves. Our commitment to the craft means we are deeply invested in understanding the origins of our coffee and honoring the dedicated individuals who produce it.
How would you describe your coffee to someone who’s never tasted it before?
My approach to coffee blending is deeply rooted in my passion for music and its creation. I conceptualise different coffees as frequencies on an equalizer – specifically as bass, mids, and treble. To develop a successful blend, I layer these components to achieve a harmonious, balanced profile that avoids any harsh or overpowering notes. This philosophy is perfectly embodied in our flagship blend 'The Goods', which offers a rich body and sweet, smooth character, highlighted by tasting notes of milk chocolate and subtle berries.
Aside from at-home, where can our subscribers drink your coffee?
As a regional roaster, we primarily supply cafes throughout the Central Coast and Hunter regions, though you will also find our coffee in select Sydney locations. We are always eager to establish new partnerships with exceptional cafes, so we truly welcome any recommendations from the dedicated Thieves community!
What are your go-to music tracks at the moment?
Music is a huge passion of mine, so choosing just a few favourites is a challenge, but here it goes! Recently, I've been diving back into some classics from the late '80s and early '90s. My current rotation includes "King of Wishful Thinking" by Go West, Robert Palmer's "Addicted to Love," and the iconic Tina Turner and Jimmy Barnes version of "The Best." As a bit of a curveball, I've also been listening to "Cherry Pie" by the glam-rock band Warrant. These tracks are perfect for a driving session, where I can shamelessly play air drums or air guitar – no judgment, please! Haha
We’d love to know your roaster’s recommendations for places to eat and drink around the central coast.
If you find yourself on the Central Coast, I highly recommend visiting The Morning Coffee Society in Long Jetty. The coffee is consistently excellent, and the food and service are always top-tier. It is owned by Hannah Ryan, who spent years working with us at Glee before opening her own shop. Another essential stop is Freestate in Terrigal. Owners Paulie and Nigel have built a truly unique environment, and their head barista, Jinny, is incredibly skilled and carries a level of passion for the craft that is rare to find.
What do you think is most exciting in your local coffee scene right now?
The Central Coast specialty coffee and roasting community is truly unparalleled. As a tight-knit collective, local roasters find genuine joy in supporting one another, fostering an environment of mutual inspiration that drives us all to maintain the highest standards in our craft.
“Employee of the month” who is someone that deserves a shout out and why?
Our Employee of the Month honors goes to Rhys Moncelet, our production Roaster. Rhys consistently approaches his craft with a blend of curiosity, high energy, and a fantastic attitude. With his dedication, he clearly has a very bright future ahead in the world of specialty coffee and roasting.
Tell us about what’s in store for the rest of the year? Any exciting or upcoming projects to note?
Life at Glee Coffee remains as vibrant as ever throughout 2026. Currently, "The Source," our primary coffee hub located inside our roastery, is undergoing several renovations and infrastructure upgrades. We are also preparing to debut a new series of training programs in the near future. On a more personal note, I am looking forward to visiting several farms in Colombia during the upcoming harvest season.
What are your passions outside of coffee? Where can we expect to find you on a Saturday evening?
Outside of work, my life revolves around playing music, drinking coffee, and enjoying whiskey. However, on most Saturday evenings, you will find me at home with my wife and closest companion, Jemima, catching a movie, or sharing a peaceful dinner together.
What do you consider your most notable coffee achievements? Specifically, how has coffee shaped you and brought along some unique and awesome experiences?
This is a tricky question. When I first got into coffee, I don’t think I ever imagined where it would take me. I wasn’t chasing awards or recognition – I simply fell in love with the craft and the people behind it. Looking back, coffee has shaped almost every aspect of my life.
Professionally, there have been some incredible milestones. Becoming Overall Champion at the Golden Bean Awards in 2019 was obviously a career highlight, then doing it again in 2020. Earning my Q Grader certification and becoming an international coffee judge has also been a privilege. It has allowed me to taste coffees from around the world, and work alongside some of the best people in the industry. But if I’m honest, the achievements that mean the most aren’t the trophies. Coffee has also introduced me to people I never expected to meet. It opened doors to tv appearances, podcasts, industry events, and speaking opportunities. It's given me a platform to educate people about specialty coffee and hopefully inspire others to pursue excellence in whatever they do.
Perhaps the biggest achievement has been building Glee Coffee Roasters. Watching something that started as a passion grow into a business that supports an incredible team, partners with amazing cafés, and has become part of so many people’s daily lives is something I don’t take for granted.
On a personal level, coffee has taught me patience. It has taught me that details matter, that you’re never finished learning, and that humility is essential because coffee has a way of reminding you there’s always something new to discover.
THE COFFEE
ESPRESSO COFFEE
The Goods
Quite simply, "The Goods" is exactly that. Conceived as the "Swiss Army knife" and cornerstone of the Glee Coffee lineup, this blend was designed to be exceptionally versatile. Whether you prefer a flat white, a short black, or a macchiato, we have ensured this coffee delivers a fantastic experience across all brewing methods.
Our roasting process focuses on maximizing sweetness while maintaining a medium body and a delicate acidity, strictly avoiding any harsh flavors. Comprising a curated combination of beans from Brazil, Ethiopia, and Colombia. It serves as the ideal daily drinker for everyone – from those just beginning their coffee journey to seasoned enthusiasts.
Coffee Origin: Brazil, Ethiopia and Colombia
Tasting Notes: Notes of milk chocolate and berry.
Suggested Recipe for Espresso:
Doses: 22g
Yield: 55g
Time: 25 – 32 seconds
Ratio: 1:2.5
Temp: 93 degrees
FILTER COFFEE
Walkin’ On Sunshine
Winner of two gold medals and current record holder for the highest-scoring coffee in the Golden Bean competition, Walkin' On Sunshine pioneered the "super blend" concept. This innovative technique involves pairing two exceptional, highly sought-after coffees to create a profile that is truly magical.
Coffee Origin: Indonesia and Ethiopia
Tasting Notes: Notes of cooked pineapple, vanilla, raspberry, and milk chocolate.
Suggested Recipe for Filter:
Dose: 17.5g
Water: 300g water
Time: 2:00 – 2:30 minutes
Ratio: 1:17
Temp: 94 degrees
DARK ROAST
The Verve
Bringing the high-octane energy of a 90’s rock band straight to your palate, The Verve is all about punchy, nostalgic, feel-good vibes in every morning cup. As one of Glee Coffee’s hallmark signature blends, it was crafted specifically for enthusiasts who want to dive deep into a full sensory coffee experience. Whether you prefer your coffee white or enjoy it black, The Verve has always got your back.
Coffee Origin: Brazil, Ethiopia and India
Tasting Notes: Notes of rich caramel, cherry, and dark chocolate.
Suggested Recipe for Espresso:
Doses: 22g
Yield: 48g
Time: 25 – 32 seconds
Ratio: 1:2.5
Temp: 94 degrees
PREMIUM FILTER
Colombia - Santuario Project Campo Hermoso - Geisha Carbonic Maceration
A truly magical sensory experience, this lot is the fruit of a visionary partnership between specialty pioneers Camilo Merizalde and Edwin Noreña. Through the Santuario Project, Camilo focuses on elevating quality and ecological health, producing rare specialty lots at Finca Campo Hermoso. This high-altitude estate in the Colombian Andes has been home to the Noreña family for three generations. Edwin, an agroindustrial engineer and Q Grader, fuses ancestral knowledge with modern technical expertise. Their shared innovation has yielded this pioneering double carbonic maceration. Borrowing techniques from fine wine production, the cherries undergo two 36-hour anaerobic fermentations in a CO2-rich environment, infused with Mossto – a concentrated cherry pulp extract. This meticulous process delivers a vibrant, layered profile with distinct notes of lime sorbet, fragrant jasmine, and succulent pineapple.
Coffee Origin: Colombia
Tasting Notes: Notes of lime sorbet, fragrant jasmine, and succulent pineapple.
Suggested Recipe for Filter:
Dose: 18g
Bloom: 100g for 20 seconds
Water: 300g water
Time: 2:30 – 3 minutes
Ratio: 1:16
Temp: 94 degrees