Australia Jack Murat Batch 23

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT BATCH 23

Batch 23 is a standout lot for the team at Jack Murat! The team at Jack Murat have experimented with a unique blend combining both anaerobic fermentation and aerobic fermentation (or oxidation).

Catuai cherries were harvested in mid-August 2024 before undergoing a combination fermentation in large shaded bins. The cherries fermented in this temperature controlled environment for 8 days between 10-15 degrees Celsius. In this environment, the cherries at the bottom of the bins where starved of oxygen, meaning these cherries fermented anaerobically. Meanwhile, the cherries at the top of the bin where in contact with the air, so fermented (oxidized) in an aerobic condition. Ultimately, this method results in a complex and unexpected flavour profile.

The coffee was then pulped and gently dried in specialty batch dryers, ensuring a controlled and consistent drying process.

ABOUT JACK MURAT?

In 1929, Hymet Murat arrived in Australia. Everyone called him Jack. Jack Murat bought a plot of land and the Jack Murat Farm began.

In 2014, his descendants planted the first coffee trees. Now, Jamal and Jack (yes Jack’s grandson is called Jack) believe its time Australians experienced specialty coffee grown in their own backyard.

ZEST X JACK MURAT?

The collaboration between Zest Coffee and Jack Murat began in 2021, driven by a shared ambition — to elevate the potential of Australian-grown coffee through innovation, research, and cutting-edge processing techniques.

At Zest, we believe in the future of Australian specialty coffee, and our commitment to supporting local producers is at the heart of everything we do. In 2021, the team at Zest travelled up to Jack Murat for the harvest and to process our own Australian grown lots! During this harvest, our goal was to bring global expertise and progressive fermentation methods to Australian grown coffee. By introducing anaerobic fermentation, mossto fermentation, and carbonic maceration among many others, we’ve worked together to push boundaries and unlock new levels of flavour complexity, sweetness, and vibrancy in Australian grown coffee.

Now, in 2025, this partnership continues to thrive, with each harvest presenting new opportunities for experimentation, refinement, and quality improvement. Through on-the-ground collaboration, knowledge-sharing, and hands-on processing trials, Zest is committed to helping Australian coffee producers achieve world-class results and bring their coffees to a global stage.

By investing in research, innovation, and long-term producer relationships, we’re not just sourcing coffee — we’re actively working to shape the future of Australian grown specialty coffee. And with each harvest, the journey continues.

But this series of coffees is all thanks to Jack Murat!
Zest did not actively experiment with these lots, instead they are the work of years of experiments, learning and adjusting by the Jack Murat team. This time, it is Zest’s pleasure to present the best of Australian coffee to Australian consumers. Enjoy a coffee that tastes like home!