March 01, 2026
We couldn’t stay away for long, nor would we want to. Welcome back the talented team at Infinity Coffee Roasters. With more than 50 national and international awards to their name, they continue their pursuit of the world’s best coffee while opening their doors for others to learn along the way.
At the heart of Infinity is founder Frankie Shi, whose thirst knows no limits. Starting young in the industry, Frankie has competed and excelled across nearly every discipline, earning award-winning titles as a roaster, barista, latte art champion, and later becoming a judge himself. That depth of experience defines Infinity’s character, grounded in excellence, education, and continual evolution.
Committed to supporting the next generation, Frankie has even built a replica of the World Barista Championship stage at the roastery, giving competitors the chance to practise under real conditions. It’s this passion to craft, community, and continuous learning that earns them a reputation for knowing no bounds.
@infinitycoffeeroasters
infinitycoffeeroasters.org
THE INTERVIEW
We caught up with Frankie and his team to get the inside scoop on judging international cupping competitions, what continues to motivate him after all these years, and how he keeps community and producers at the heart of his work.
What’s been happening since we last featured you?
Infinity continues to serve great coffee to cafés and domestic coffee lovers nationally. Our founder, Frankie Shi, has once again won the national title as the 2025 Australian Cup Tasters Champion, as well as placing 6th in the world and putting Australia on the global stage.
How have you built that strong sense of community within and beyond Sydney?
We often host coffee cuppings with people in the industry to freely share knowledge and build a “coffee family.” We support young entrepreneurs launching their own coffee careers by providing professional skills, guidance, and passion to help grow their businesses.
You spoke about supporting cafés and their wider communities, not just supplying coffee. Why is that broader approach important to you?
We believe our role goes beyond consistently supplying quality roasted coffee beans. We provide ongoing training for roasting, guidance on day-to-day café management, menu development for kitchens as my background is as a qualified cook, and other aspects of the business to ensure our coffee community has the tools they need to succeed in this industry.
Can you share a moment where you really felt that community connection come to life?
Every time we come together for cuppings and barista training sessions we’re amazed with the enthusiasm and dedication we see out there.
Why has education become central to supporting your wholesale partners?
We prioritise education to ensure consistency, elevate the customer experience, improve operational efficiency, and increase staff satisfaction. There’s a growing desire in the industry to better understand coffee tasting and how quality selection shapes the final cup. This ongoing education is key to us.
Tell us about what’s in store for the rest of the year?
We’re working hard to keep pushing the envelope on taste and flavour. We will have more coffees featuring different processing methods, drying techniques, and unique varieties arriving throughout the year.
What are you looking forward to in the coffee industry at the moment? Any cool trends we should keep our eye on?
The coffee industry is rapidly evolving from a daily habit into a lifestyle centred on health and centered on wellness, technology, and conscious consumption. This includes health and wellness-infused coffee, eco-credentials and regenerative farming, and innovative flavours, just to name a few.
What do you consider your most notable coffee achievements?
Becoming a two-time Australian Cup Tasters Champion is one of my most notable achievements. Competition has shaped me into a better person, teaching respect and empathy for others in the industry.
How has judging competitions, like Golden Bean East Asia, shaped your approach to quality at Infinity?
Golden Bean East Asia is a regional division of the Golden Bean Coffee Roasters Competition, recognized as the world’s largest coffee roasting competition and conference. It’s designed to celebrate and benchmark the quality of coffee roasters across the East Asian region. This gives us valuable feedback from peers and experts, helping us continually refine our craft. Each experience pushes us to refine flavour, reflect deeply, and continually elevate what we do at Infinity.
THE COFFEE
Espresso Coffee:
Dark Owl
This month, we welcome one of Infinity’s most celebrated espresso blends, Dark Owl. A multi-award winner at the Australian Golden Bean Roasters, this blend brings together coffees from South America, Asia, and Africa. Rich and full-bodied, Dark Owl delivers layered complexity with a balance that shines equally well as espresso or with milk.
Coffee Origin:
Brazil, China, Ethiopia & Colombia
Tasting Notes:
Notes of caramel and milk chocolate with hints of spice.
Suggested Recipe for Espresso:
Dose: 22g (according to your basket size)
Yield: 43–44g
Temp: 96°C
Time: 25–32 seconds
Ratio: 1:2
Filter Coffee:
Ethiopia Worka Natural
Sourced from the high altitudes of Ethiopia’s Yirgacheffe region, Infinity presents its smooth and expressive Ethiopia Worka Natural filter coffee. Derived from indigenous Arabica varieties, it offers a distinctive fruit profile unique to the region. This smooth and refreshing light-to-medium roast is perfect for those who enjoy a sweet start to their mornings.
Coffee Origins:
Ethiopia
Tasting Notes:
Notes of apricot, raspberry and vanilla
Suggested Recipe for Filter:
Dose: 15g
Bloom: 45g for 30 seconds
Water: 230g
Temp: 92°C
Time: 1:50–2:20 minutes
Ratio: 1:15.3
Espresso Dark Roast:
Hurricane
This Hurricane blend is a combination of the finest beans from India and Brazil. It has a deeply layered flavour with sweet, dark chocolate and roasted almond notes. The coffee blend is taken slightly darker than the typical espresso roast and exemplifies the traditional Italian roast style which is easy to appreciate in milk-based coffee.
Coffee Origin:
Brazil, Colombia and Asia
Tasting Notes:
Notes of dark chocolate, caramel and almond
Suggested Recipe for Espresso:
Dose: 20g (according to your basket size)
Yield: 40g
Temp: 96°C
Time: 25–32 seconds
Ratio: 1:2
Premium Filter:
Nicaragua - La Bastilla Estate
La Bastilla Estate is recognized for its micro-climate separation, often producing over 150 unique micro-lots, with the Geisha variety cultivated in specialized, high-elevation areas for maximum quality.
Coffee Origin:
Nicaragua
Tasting Notes:
Notes red wine and plum
Suggested Recipe for filter:
Dose: 17g
Bloom: 40g for 40 seconds
Water: 272g
Temp: 90°C
Time: 2:10–2:30 minutes
Ratio: 1:16
