Case Study - Industry Beans
Case Study – Industry Beans
Two brothers inspired by the coffee roasting industry founded Industry Beans in 2010 on a shoestring budget. Much like Cargo Crew, the business started in a garage, driven by passion and a desire to change an industry.
Industry Beans’ first location was in Fitzroy, launching the ultimate trilogy; a coffee roastery, cafe and brew bar, all under one roof. Their roasting business has boomed with daily roasting for their own cafes and supplying cafes across Australia.
When looking for a staff uniform, they wanted pieces that fit their minimalist aesthetic, while being hard wearing enough to stand up to the daily washing & coffee stains their jobs entailed. Henry Bib Apron in Pebble stepped up to the plate for Industry Beans baristas, kitchen & wait staff and is now being worn in all 4 of their locations.
The Industry Beans roasters got on board to road test our new Benji Bomber Jacket. It’s their new go to uniform piece where Sports lux meets functional design, giving the team full movement, breathability and style.
We took 5 with Head Roaster, Olmer
What’s the biggest lesson you wish you knew before you became a roaster?
That despite how much information you try to take in prior to doing it and however many rules you want to follow, it is never purely science and there is no substitute for experience.
What gets you leaping out of bed in the morning?
The excitement to get out of bed and put my new Cargo Crew jacket on
How many coffees do you drink a day?
It’s pretty hard to tell. I am constantly tasting different coffees throughout the day and I honestly spit the majority of it out so that I don’t over-load on caffeine and freak out, but a I drink a lot…
"The Bomber is perfect for the warehouse, I have full movement which is crucial in this space." - Olmer, Head Roaster
What are people most surprised about when you tell them about roasting coffee?
I think that people are surprised with the extent to which we focus on the minute details, such as having three different temperature probes logging live data of a roast or measuring the colour of our ground coffee with an infrared photometer to make sure we don’t over or under roast it. It’s very specialised, very specific and that’s how we get such a delicious product.
What’s your biggest pet-hate in the hospitality industry?
When people think that their taste makes them superior to someone else, or makes someone feel small for being new to something.
Enjoying coffee isn’t a competition – it’s a pleasure and a privilege that everyone should be able to engage in.
What do you believe will be the biggest change to the industry in the next 5 years?
I think, and I hope that we will see a more diverse range of people working in the coffee industry and in particular more women.
I think that in the past it has unfortunately been a pretty male-dominated environment and I believe that every industry benefits from having every diversity of inputs. With the coffee industry it is already changing, but I hope that we will see more and more women empowered within the industry.