Ever wondered how to start a cafe? We guide you through what Commonfolk coffee have learned along the way of building a successful cafe and coffee roasters business.
Read MoreOur Frankston store has just released a new menu, so we thought what a better time to catch up with Chef Rhys, and the legendary Nhi to chat about what’s going on in town, what the inspiration was for the menu and as the new-ish kids at the helm of Frankston, what’s new in the zoo.
Read MoreTahlia is the new kid on the Commonfolk block.
Stepping into the huge shoes (quite literally, he’s like a size 14) Jordy has left, Tahlia is a legend in every sense of the word. We sat down with her to see what makes her tick ⏰
Read MoreIt’s been a little while since we provided an update on the impact of Commonfolk’s social initiative The Cup That Counts. For those of you somewhat unfamiliar with the initiative head on over to the TCTC page on our website for some context. We’ve got a bit of ground to cover but it’s worth it I promise.
Read MoreThis piece isn't designed to scare or guilt, the objective is to provide context and knowledge into coffee pricing, and challenge us as consumers to support with what we buy and who we buy from - Tommy T
Read MoreOn 11th June 2021 Commonfolk partnered with A Good Little Thing, Bussy McBussface, Flock, Mad Ram, Merchant & Maker, Miss Moose, Mylk Bar, Phase Two, The Corner Pantry, Two To Tango and Zarb & Ru to donate $1 from every coffee sold on the day. These funds were sent to Zukuka Bora to purchase a coffee farm in Sipi Falls - which cemented their continued support and investment in the Sipi coffee farming community.
Read MoreDo you own a French press? Cafetière? Caffettiera a stantuffo? Coffee Press? Plunger? If you said yes to any of these. You have the same thing. They’ve been around for donkeys and if you don’t have one, your gran probably does.
Read MoreMy name is Joe, I am a local author from Frankston, a family man, and a self proclaimed coffee snob. I am also Ukrainian. The war in Ukraine interrupted our lives. Every day, my wife Olya and I are consumed by the news.
Read MoreZukuka Bora’s new land in Sipi Falls proves super valuable, new wheels and higher yields for the ZB communities, and HomeGround’s traineeship gets traction
Read MoreWe sat down with the crew at the helm of Commonfolk Mornington, and asked them some sticky questions 😉 Read on to see what Mark - Head Chef, Ollie - Venue Manager, and Brogan - Head Barista had to say.
Read MoreLocated in Tootgarook, if you want a serve of sunshine and rainbows with your morning coffee then you need to visit Bri & Carly @ A Good Little Thing.
Read MoreThis topic is a bit opinion-y and subjective, but through my entire hot beverage career I’ve always been an advocate for ageing your coffee.
Read MoreSouth Yarra is a better place for this bloke. At the helm of our city store, Connor is a constant beam of sunshine. He is super passionate about coffee, rocks an incredible mullet, is recently engaged and is quite possibly one of the loveliest people on the planet. We sat down with him to ask all the hard hitting questions.
At Commonfolk we source the majority of our coffee from producers and farmers that we have long term and mutually beneficial relationships with.
Read MoreWe sat down with Shannon - our new events coordinator to learn a little more and see what makes her tick.
Read MoreIf you’re a fan of the world barista championships* like I am, then you may have noticed a trend over the last few years with many competitors starting to freeze their coffee. In turn they’re achieving really high scores from the judges.
After witnessing this trend within the specialty coffee industry, the next question was how do we start to implement this at Commonfolk to better showcase the sensational coffee we are roasting?
“We have come to realise that Zukuka Bora offering a higher price and bonuses, while critically important, is just part of the story. For farmers to truly maximise their return from their parcels of land and their collective efforts, quality, productivity and yield must be improved.”
- David Bishop, Zukuka Bora Coffee Company.
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