Our best-selling coffee! Coastal Blend is named after the region we are from, with many beautiful Coastal Beaches on the Central Coast such as Bouddi, Wamberal and Avoca. Coastal Blend 2.0 keeps the same profile and is now made up of a Central American blend with no Robusta aftertaste/finish - 1.0 may make a return at some point but due to some supply issues 2.0 is it going forward for now. Coastal blend 1.0 was a blend made up of Brazil Arabica, Uganda Arabica & Vietnam Robusta. If you prefer a stronger-tasting coffee with more classic Italian bitterness, we recommend Coastal Blend Dark Side Meraki Coffee Recipe18g @ Grind level 7 (Gen1) or Grinder level 13 (Gen2)4 Bar 6 second preinfusion time40g output @ 92 degreesTotal time including preinfusion 25-28 seconds Breville Smart Grinder Pro GuideMake sure your inner pin is on the finer adjustment.Around 10/11 for fresh beans, 6 if they are older using a 1:2 ratio F.A.Q. - How does this compare to our other blends? Blend Origins Roast Style Weight Loss Strength Level Why it tastes this way Coastal Blend Blend of Central Americans Medium ~13.9% ●●● Medium Cuts through milk well Coastal Darkside Same as Coastal Dark ~16% ●●●●● Strong Darker roast than Coastal Somersby Blend Brazil 67% · Ethiopia 33% Dark ~16% ●●●● Strong Dark Arabica, smoother profile Bouddi Blend Colombia 67% · Ethiopia 33% Medium ~13.5% ●● Medium Lighter roast, higher clarity Frederiks Blend Brazil 50% · Ethiopia 50% Medium ~13.2% ●● Medium Lighter roast, higher clarity Becs Blend Brazil 67% · Colombia 33% Dark ~18% ●●●●● Extra Strong Very Dark Roast strength vs roast darkness A "strong" coffee doesn't always mean a darker roast. When coffee is roasted darker, it tastes stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength. But as coffee is roasted darker, something else happens. What happens as coffee gets darker As roasting continues: Natural sugars caramelise, then burn Acidity drops Origin flavours fade Oils move to the surface of the bean The coffee becomes heavier, more bitter, and less nuanced Very dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward. This is why darker coffee tastes bold and smoky, but not necessarily complex. So what actually makes a coffee feel strong? Flavour strength comes from: Roast depth Coffee species, Robusta tastes stronger than Arabica Brew ratio and extraction Caffeine, on the other hand: Is higher in Robusta than Arabica Changes only slightly with roast level Is more affected by dose than darkness In other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit. How we think about roasting We roast each blend to suit its purpose. Some are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to flavour/darkness intensity, not how much caffeine you will get. If you want help choosing, our blend comparison table is the easiest place to start. What this means for our blends Becs BlendTastes the strongest due to it being roasted the darkest. Coastal DarksideNext strongest Somersby BlendTastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth. Coastal BlendBalanced strength and cuts through milk well. Frederiks BlendBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk. Bouddi BlendBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.
