Drip Theory

Roast · Fitzroy

We roast to the table, not the trend.

A two-kilo drum on Brunswick Street. We buy small lots, roast twice a week, and cup every roast before it leaves the room.

Book a cupping Current lots

The roastery

Small lots, roasted twice a week

Two kilograms at a time on a drum off Brunswick Street. We buy small lots from importers we visit, roast on Tuesday and Friday, and cup every batch before it is bagged.

Wholesale goes to a handful of rooms around Melbourne — kitchens that pour the same coffee we drink at the bench. Everything else is sold as retail bags from the counter, dated the day it was roasted.

Not a restaurant. No dinner service. Coffee, roasted and poured, from 07:30.

Drum
2 kg, vented
Roast days
Tue · Fri
Cupped
Every batch, before it ships

Current lots

On the shelf this fortnight

Four lots on the bench. Bags are 250 g, dated the day they were roasted — when a lot is gone, it is gone.

Freshly roasted beans cooling in the drum tray

DT-25-114 Filter

Ethiopia — Gedeb

Process
Washed
Elevation
1,950–2,100 m
Roast
Filter
Notes
Apricot, black tea, raw sugar

Heirloom varieties from smallholder plots around Gedeb, washed and dried on raised beds. We take it light, for pour-over.

Sealed retail coffee bags packed at the roastery

DT-25-117 Omni

Colombia — Huila

Process
Honey
Elevation
1,700 m
Roast
Omni
Notes
Panela, red apple, cacao nib

Dried slowly as a honey at a small farm above Pitalito. Sweet enough for espresso, clean enough for the bench.

A slow pour-over brewing onto a scale at the counter

DT-25-121 Filter

Guatemala — Antigua

Process
Washed
Elevation
1,600 m
Roast
Filter
Notes
Toffee, orange peel, almond meal

Bourbon and Caturra grown on the valley floor under pecan trees. A steady, round cup for the cooler mornings.

A double shot of espresso pouring into a small cup

DT-25-B4 Espresso

Steady Hand — house blend

Process
Natural + washed
Elevation
900–1,400 m
Roast
Espresso
Notes
Milk chocolate, hazelnut, dried fig

Our pour for milk coffees at the counter — Brazil for body, a washed Ethiopia for the top notes. Pulled as a double, straight into the cup.

Cupping bowls lined up on the tasting bench with spoons

Public cupping

Saturdays, 10:00 — at the bench

Every Saturday at ten we line up what came off the drum that week and cup it properly — fragrance first, then flavour, then aftertaste. No experience needed; we will lend you a spoon.

Scores stay in the book. What you taste is yours to describe.

When
Sat 10:00 — about an hour
Where
412 Brunswick St — the bench
Bring
Nothing but your nose
Book a seat by email
The service counter at Drip Theory with bags on the shelf behind

The room

412 Brunswick Street, Fitzroy

A narrow room with a two-group machine, a slow filter bar, and bags on the shelf behind the counter. Come in for a coffee, leave with something roasted this week.

Everything on the shelf was roasted within the fortnight — ask what went through the drum last.

Tue – Fri
07:30 – 15:00
Saturday
08:00 – 14:00
Monday
Closed

Contact

Write to us

Wholesale enquiries, cupping bookings, or a question about what is on the shelf — send a note and we will answer between roasts.

Prefer to ring? +61 3 9417 2208