Press Kit

The following photos are available for use in any article you may be writing about Bean Drinking. If you require an alternative image, or comment to support your article, please contact us and we will be happy to help.

IMAGE: Bean Drinking logo and retail packs.

IMAGE: Bean Drinking instore chalk art emphasising both the artisan nature of the way we roast, and our focus on using only specialty coffee (coffee which scores 80/100 or above and has traceability back to the farmer or estate from which it was grown).

IMAGE: Roasting at Bean Drinking is done in small batches (5kg at a time). It is labour intense and a very hands-on process, with no automation involved. Roasts typically take around 16 minutes from start to finish per 5kg batch.

IMAGE: Bean Drinking, nearing the end of the roast, we 'stand by' to drop the beans at precisely the right moment. We monitor and record the temperature of the beans throughout the roasting process, following a pre-determined 'roast profile' which is designed to maximise and balance the flavours in the coffee.

IMAGE: When the beans are roasted to the correct point, we drop them into the fan assisted cooling tray which brings the beans back down to room temperature within a matter of minutes and stops the roasting process. The beans are immediately packed in one-way valve bags ready for our wholesale and retail customers to enjoy.

IMAGE: Our espresso bar in Crows Nest is like a 'cellar door' where we can showcase different blends and single origins to our wholesale customers and other avid coffee drinkers.

IMAGE: Bean Drinking showcases black coffee on its SLAYER Espresso machine (the 7th one in the world, and first in NSW). The SLAYER enables the baristas at Bean Drinking to control the pressure used during the shot extraction, which in turn enables them to access and control the flavours extracted from the coffee more precisely.

IMAGE: The baristas extracting shots on the SLAYER (foreground) and the Synesso (background) coffee machines at Bean Drinking.

IMAGE: A 'customers' view of Bean Drinking Espresso Bar and Roastworks in Crows Nest, Sydney, Australia.

IMAGE: Bean Drinking was formed in 2004, and since that time, Keith Reay has been the driving force behind this Specialty Coffee Roaster and Wholesaler. Keith is a champion of specialty coffee, and believes strongly in sustainability, traceability, and quality as being the guiding principles on which to build this successful business.