September 01, 2025
Melbourne based roastery, The Bean Cartel, has done so much in such a short amount of time since they’ve set their sights on specialty coffee back in 2020.
Founders, Stacy and Alison Visser, kicked off their hospitality career in an interesting way. Having launched the Subway franchise in Adelaide back in the late 90s – they gained tons of experience opening venues and running eateries. Stacy’s interest in coffee was ignited when he installed a three group coffee machine in one of his Subway restaurants and it turned out to be a hit! Following that, they opened up independent cafes and began fully focussing on roasting quality coffee.
After their time in Adelaide, Stacy and Alison ended up making the big move to Melbourne and opening up The Bean Cartel. The Bean Cartel went through a massive transformation during COVID and started focusing on specialty coffee. Next thing you know, The Bean Cartel is winning awards and becoming recognised as a high quality product in the competitive world of Melbourne coffee.
With a growing team that's incredibly passionate about coffee, The Bean Cartel is currently having tons of fun experimenting, growing and working with amazing farmers and producers. Watch this space!
THE INTERVIEW
This month we met with The Bean Cartel’s very own Blake Carpenter to chat all about how they kick-started the business, what excites them about the coffee industry these days and what the rest of the year looks like for them.
Blake is The Bean Cartel’s Sales Manager. He’s been a big part of their operations since 2023. When he’s not roasting, he’s at soccer training – playing for Avondale in the NPL.
Tell us about you. What’s your coffee background?
Hi, I'm Blake Carpenter! I'm an Adelaide boy who fell in love with coffee 8 years ago. Started packing coffee 2 days a week and then moved into deliveries and loved seeing all the customers. 8 years later I am now the Sales Manager of SA/VIC.
How did The Bean Cartel get started?
Our brand started once we moved into our new factory 8 years ago. Prior to that we built our business via a third-party contract roaster and at the time we were called Organico Prima. We were predominantly supplying offices around Melbourne.
Once we moved into our new factory, the biggest challenge we had was COVID. We only had 18 months of roasting for ourselves before COVID started. Once we navigated through this extremely tough time, which was a serious challenge staying afloat, we changed our branding to the instantly recognisable, bold brand we have today. We didn’t sit on our hands. We were working on relaunching post COVID with our new branding however we kept “getting locked down” and wanted to wait until it was officially over. Since COVID we have never looked back.
How do you source your coffee beans and what do you look for in the beans you use?
We source our beans through reputable green bean brokers within Australia and also direct supply from farmers in Indonesia and Ethiopia. We look for high quality consistent supply. There's no point finding great coffees if supply is not available long term. We also look at supporting the farmers and their families via Direct Trade with established relationships formed over the last 2-3 years predominantly. Our Direct Trade contacts in Indonesia and Ethiopia have allowed us to maintain consistency across the last 18 months when global supply chains have let the industry down.
What are your current favourite hospo haunts and hang out spots in Melbourne?
It’s hard to choose as I love trying new places all the time! But, my top 3 go-to spots at the moment are probably Hugos Deli, Shop Ramen and Tonis. With Hugos Deli, I can never get enough of their sangas and plus the vibe and coffee is great. As it is winter, Shop Ramen in Brunswick has been getting a work out – they’re just so consistent with the quality. Tonis in Moonee Ponds hasn't been open for long but the experience and food is sensational.
What are you looking forward to in the coffee industry at the moment? Any cool trends we should keep our eye on?
Keep an eye out for Coffee x Culture Hybrids. Cafés are becoming community hubs for more than caffeine. You’ll find vinyl listening lounges, gallery spaces, or coffee paired with live readings and early morning DJ sets. The drink is still the anchor, but the vibe is experiential and curated. Why it’s cool: It turns your morning routine into a cultural moment, and it supports local creatives alongside roasters.
What do you think is most exciting in your local coffee scene right now?
Once upon a time, it was lattes, flat whites, and long blacks. That was it. Fast forward to now, and walking into a Melbourne café can feel like entering a coffee lab crossed with an art gallery and a mixology bar. There’s the rise of espresso based drinks fused with culinary ingredients like smoked butterscotch flat whites, yuzu cold brews, or coconut cream-topped espressos with a hint of shiso. Cafés are putting coffee on tap, infusing nitro into single origin cold brews, or adding carbonated citrus for a coffee soda that tastes like a summer cocktail without the booze.
Then there’s the method madness: AeroPress, siphon, pour-over, Japanese slow drip, batch brews dialed in to the second. Flight tastings aren’t just for wine anymore, you can sip your way across Ethiopia, Guatemala, and Papua New Guinea in one sitting, comparing body, acidity, and roast like a seasoned sommelier.
And don't even get me started on the milk options; oat, almond, macadamia, soy, pistachio, pea protein, or dairy from a specific Gippsland farm. The point is, Melbourne’s coffee culture isn’t standing still. It’s mutating, elevating, evolving every month. And for anyone who loves coffee, that’s the most exciting part, it's not just a drink anymore. It’s a playground.
What do you consider your most notable coffee achievements? Specifically, how has coffee shaped you and brought along some unique and awesome experiences?
My most notable coffee achievement for me would probably be making the finals in blind San Remo D8 competition. The reason for this is I was the youngest competitor and have had the least amount of time in the Industry compared to the other competitors. This really gave me a boost of confidence that all my hard work has paid off and I really do know my stuff.
Tell us about what’s in store for the rest of the year? Any exciting or upcoming projects to note?
Absolutely, we just landed a huge opportunity showcasing our blends and filter coffees at Terminal 3 in the Melbourne Airport! This should run through until Xmas. We are so excited to show the world what we can do.
Furthermore, after winning two gold medals in this year's prestigious Golden Bean Awards Australasia (1 point from winning over all champions), we can’t wait to continue to explore new and funky flavours and expand our knowledge so the public can enjoy what we enjoy behind the scenes. Over the next 6 months we will be constantly sourcing new coffees and different roasting techniques so that we can put on an even “bigger show” at The Golden Bean Awards next year.
THE COFFEE
Filter Coffee:
Ethiopian Sidamo GR2 Natural
This month’s filter coffee by The Bean Cartel is from Ethiopia. This unique varietal is grown and harvested at Bombe, Sidamo Ethiopia – a place known for its rich vegetation and climate. Each year, this coffee is sourced from local farmers who actively contribute to the Abore washing station, located beside a beautiful waterfall. As a result, the coffee is elevated in the perfect sunny and humid climate. This organic, naturally processed coffee typically displays a deeper flavour, clean, sweet and complex profile.
Coffee Origins:
Ethiopia
Tasting Notes:
Blackberry, strawberry, orange citrus with a well-rounded body and toffee sweetness.
Suggested Recipe for Filter:
Dose: 15g
Bloom: 50g for 30 seconds
Water: 250g
Time: 2:30–3:00 minutes
Ratio: 1:16
Temp: 94°C
Espresso Coffee:
El Capitán
Introducing El Capitán by The Coffee Cartel. A wonderfully balanced blend, perfect for your daily espresso or flat white. Its versatility in both black and milk makes El Capitán a delight to drink every day. Expect red wine and berry sweetness upfront, moving onto a creamy hazelnut body and dark chocolate finish.
Coffee Origins:
PNG, Brazil, Peru, and Honduras
Tasting Notes:
Red wine, berry, hazelnut, and dark chocolate.
Suggested Recipe for Espresso:
Dose: 22g
Yield: 40–44ml
Time: 26–30 seconds
Ratio: 1:2
Temp: 92°C
