Find your perfect Jack Murat coffee match

All Jack Murat coffee is grown on our farm in Mareeba, Far North Queensland. Same land, same varietal, same harvest — but processed and roasted differently to produce distinct results. Choosing the right coffee comes down to two questions: how do you brew, and how do you like your cup to taste?

Answer both and the right coffee becomes obvious.

Learn more on how to brew here.

Step 1: how do you brew?

Your brew method is the starting point. Espresso machines, moka pots, and French presses all suit medium to dark roasts. Pour-over and batch brew methods suit light to medium roasts — the lower pressure and longer contact time extract differently, and lighter roasts shine in that environment.

•       Espresso machine → medium-dark roast

•       Moka pot (stovetop) → medium-dark roast

•       French press → medium to medium-dark roast

•       Pour-over (V60, Chemex, Kalita) → light to medium roast

•       Batch brew / drip machine → light to medium roast

•       Cold brew → medium to medium-dark roast

Step 2: how do you like your coffee to taste?

Within each roast category, we offer two flavour directions:

•       Classic: smooth, consistent, sweet — chocolate, nuts, caramel, clean finish. Reliable every time.

•       Vibrant: more expressive, more fruit-forward — stone fruit, citrus, complexity. Changes with the season.

Neither is better. Classic suits those who want a coffee that performs consistently for milk drinks or daily espresso. Vibrant suits those who enjoy the variation of seasonal lots and want more to taste and explore.

Your match

The range, explained

Espresso No.1

Our flagship. Medium-dark roast, designed for espresso and milk-based drinks. Chocolatey, nutty, balanced body that holds through milk without turning flat. Consistent across seasons — same profile, same performance every time. Best for: flat white, latte, cappuccino, long black, moka pot, French press.

Jack's Blend

Our estate espresso, built from three processing methods — washed, natural, and anaerobic — all from a single Catuai varietal grown on the farm. Toffee, hazelnut, red apple. Creamy and full-bodied. Designed for the flat white, but interesting enough to drink black. Best for: flat white, espresso, moka pot.

Filter No.1

Light-medium roast, developed specifically for pour-over and batch brew. Notes of sugarcane, stone fruit, and a clean citrus finish. The same Catuai varietal as the espresso range, but processed and roasted to bring out more clarity and brightness. Best for: pour-over (V60, Chemex, Kalita), batch brew, drip machine, AeroPress.

Batch Series

Our seasonal and experimental lots. Light-medium roast, always on the vibrant, expressive side of our range. Each release highlights a specific processing method, lot, or fermentation experiment — washed, natural, honey, lactic, or anaerobic. The profile changes throughout the year. If you enjoy tasting something new and season-specific, this is the series for you. Best for: pour-over, batch brew, or black espresso for those who enjoy complexity.

If you don't have a grinder

We grind to order. When checking out, select your brew method and we'll grind the coffee to the right setting before shipping. Pre-ground coffee is less fresh than whole bean, but it's better than grinding at the wrong setting. If you're buying your first grinder, a burr grinder (not blade) makes a significant difference — the grind is more even and the results are more consistent.

Still not sure?

Start with Espresso No.1. It's our most consistent coffee, the widest range of brew methods, and the easiest to dial in. Most people who've been drinking Jack Murat coffee for a while eventually try the Batch Series — it's worth the detour when you're ready for it.

If you have a specific question about your setup, get in touch. We're happy to help.