Australia Jack Murat Batch 27

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 27

For Batch 27, Jack Murat carefully selected and processed approximately 3.5 tons of cherries, using an innovative oxygen-free fermentation method. The whole cherries were stored in stainless-steel tanks equipped with airlock valves to release CO₂, ensuring a completely anaerobic environment for six days.

This process triggers alcoholic fermentation, as the natural sugars and yeast from the cherry skin interact in the absence of oxygen, generating excess CO₂ and altering the internal structure of the bean.

Following fermentation, the coffee was carefully dried using mechanical dryers, preserving its unique characteristics and enhancing its flavour complexity.

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!