Australia Jack Murat Batch 29

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 29

For Batch 29, Jack Murat took fermentation innovation one step further by harnessing the natural byproducts of Batch 27’s fermentation process. Three days into Batch 27’s anaerobic fermentation, the team collected the mossto—a rich, red juice produced by the ripe cherries in a sealed environment. This liquid is packed with natural yeast and beneficial microorganisms, which help to accelerate and enhance the fermentation process in a completely natural way.

For Batch 29, whole cherries were submerged in this mossto inside sealed plastic tanks, fermenting for seven days before being pulped. The coffee was then reintroduced to the mossto for an additional six days, with strict temperature control and continuous pH monitoring to ensure precision and stability.

Once fermentation was complete, the coffee was sun-dried on raised beds, allowing the flavours developed in this unique double fermentation process to fully express themselves in the final cup.

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!