Antipodean espresso is produced using carefully selected green coffee beans, ensuring consistent quality and superior flavour. It is roasted to award-winning standards by our founder, Alun Evans.

The water is too hot, the brewing time is too long, the grind is too fine, or the roast is too dark.

18 grams.

25 seconds.

A double shot.

Coffee is our passion, not our business. We have been roasting at our roastery in Jakarta since 2003, and in Kuala Lumpur since 2010.

100% Arabica.

Our founder, Alun Evans.

The Espresso Blend.

The sweet chocolate and earthiness typical of all Indonesian coffee is balanced with hints of ripe plum, raspberry, caramel, vanilla, honeysuckle and fudge.

Bali Kintamani. These beans are grown in the highlands of Bali alongside citrus trees. Unlike many other Indonesian coffees, Kintamani is often processed using the natural or fully washed method, resulting in a clean, bright and fruity cup with distinct notes of tangerine and lemon.

Java, from West Java, was the original site of coffee cultivation in Indonesia during the colonial era, and has since experienced a modern renaissance in specialty coffee. It is known for its clarity and elegance, offering a softer body than Sumatra beans, with sophisticated notes of honey, jasmine and dark chocolate.

Wamena. Grown at very high altitudes (1,600m–1,800m) in Papua, these beans are cultivated by indigenous farmers using traditional, chemical-free methods. The flavour is exceptionally smooth and medium-bodied, with a forest-like aroma and hints of caramel and herbs.

Lintong, from the Lake Toba region. While often grouped with Mandheling, Lintong is specifically known for its cleaner finish and more pronounced herbal and spicy aromatics. It has a heavy body, with a vibrant, forest-floor complexity.

Aceh. The Aceh Gayo region produces some of the highest-quality organic beans in the world. They are prized for their intense aroma, complex savoury notes and a heavy body that holds up exceptionally well in dark roasts.

• Espresso
• Long Black
• Cappuccino
• Latte
• Flat White

A 25-second extraction using 18g of coffee.

Vanilla, leather and earthy.

• Miscela — the blend
• Macinino — the grinder
• Macchina — the machine
• Mano — the hand (the barista)

We use quality coffee beans roasted at our own roastery — sourced, blended and roasted by us.

A balanced taste that is neither too sour nor too bitter, with good crema and body.

Because the grind size controls the extraction speed, and therefore the espresso’s flavour.

Bitterness means it is over-extracted; sourness means it is under-extracted.

1998.

They represent the breadth of Indonesia’s terroir — roasted and blended by Antipodean’s team and directly sourced to create award-winning flavours.

The pillar and foundation of the brand: a multi-award-winning blend with a strong chocolate and raspberry character.

3 months from the roasting date.

Medium roast.

Approximately 5%.

Antipodean Coffee was founded by Alun Evans, a New Zealand chef, restaurateur and coffee enthusiast whose career spans decades across New Zealand, Malaysia, Indonesia, the Philippines, Hong Kong, Australia and the USA. The journey began with a vision to bring Kiwi hospitality, world-class coffee and great food together in vibrant, welcoming cafés.

Antipodean proudly sources its coffee directly from farming communities across Indonesia, for both quality and sustainability.

• Aceh — Sumatra
• Lintong & Mandailing — Sumatra
• East Java Arabica
• Kintamani — Bali
• Ruteng — Flores
• Toraja — Sulawesi
• Wamena — Papua