June 02, 2022

Loggerhead Coffee Co. is a small boutique roastery based in the quirky Sydney inner-city suburb of Newtown. We talked with roaster and owner, Tobin Ventham, about how Loggerhead came to be and where he sees the business going into the future.

Tobin grew-up on the Mid North Coast of New South Wales enjoying all that the beachside region has to offer. Once he graduated from school he made the decision to move to the ‘big smoke’ and landed a job at a somewhat run-of-the-mill cafe in Chippendale. Tobin recognised that the coffee at the cafe was not up to the standards of most of their customers, but still he was chuffed that he was able to spend his workdays surrounded by all things coffee, and was immediately hooked.

From this humble beginning, he moved onto Sacred Grounds Organic, where he gained some deep coffee industry experience as their accounts manager and trainer – before traveling across the world to do a stint in London. Once ensconced in Old Blighty, Tobin helped open the original Shoreditch Grind, a well-known coffee haven in Old Street in Shoreditch, where he met his future business and life partner, Cass. Missing home, Tobin and Cass headed back to Sydney to open their very own cafe in Newtown called 212BLU; a business that organically grew into a small coffee wholesale operation. Their love for coffee and running a small business has been exciting but coming out the other end of two years of Covid and lockdowns made them think about their values and what they really wanted from their personal and professional lives. While coffee will always be their main focus – they’re now exploring how to also improve the health and wellbeing of their Newtown community and will be hunting out different ways to support this mission moving forward.

There’s no doubt that the team over at Loggerhead are coffee obsessed and great at their art. The daily ritual, the cafe, the connection to their community – this is what brings them joy (and us great coffee!). Next up, the gang is looking to further develop their cafe and roasting facilities, while also diversifying into the wellness space. We can’t wait to see what they get up to next. 

Welcome to the Jungle

Loggerhead’s staple seasonal blend, Welcome to the Jungle, has a name that was coined by a good mate of Tobin’s who continually referred to the blend as Jungle Juice. Next thing you know the name stuck! This brilliant go-to espresso blend, which uses different beans a few times a year, consistently delivers smooth notes of chocolate biscuits and caramel. Perfect for drinking with milk or as an espresso shot.

Coffee Origin:
Brazil and Ethiopia

Tasting Notes: 
Notes of chocolate biscuits, caramel and fruit.

Espresso Recipe
1:2 ratio
In 22g
Out 44g
In 27-30 seconds


Tres Quebradas

Loggerhead collaborated with third generation Peruvian coffee producer and owner of the Tres Quebradas farm, Onias Guerrero Quispe, on this month’s very special filter roast. Onias, his wife Ofilda, and their three children run Tres Quebradas, which translates to ‘Three Rivers’, where they also grow plantain, yuca, beans, corn and even raise guinea pigs and chickens. Loggerhead roasts this coffee a little longer than some of their other filter beans to bring out the sweetness of the honeycomb and cola notes. The final result is a juicy roast, balanced with some beautiful plum and grape acidity.

Coffee Origin: 

Tasting Notes:
Notes of cola, honey, plum and black current.

Filter Recipe
Dose in 15g to 240g water
Bloom 30g for 40 seconds
110g water for 1 minute
100g water for 1 minute

La Flor Organic

A beautiful organic coffee from Honduras, perfect for coffee capsule machines. Showcasing dried fruit and chocolate notes along with some nice acidity and body. Perfect for drinking with milk or on its own.

Coffee Origin: 

Tasting Notes:
Notes of dried fruit, chocolate and cherry ripe.