About

Intro

Ocean Grind was borne out of an appreciation for fresh, quality coffee and a love of the coast.

We like to think coffee and the ocean have a fair bit in common. Whether you surf, swim or walk along the beach – it’s a daily ritual, just like that first coffee in the morning. And just like coffee, the ocean is a fix for the senses. An antidote for the soul.

At our roastery in Torquay,     specialty-grade beans are ethically sourced from all corners of the globe and roasted with care. A variety of bean origins are roasted, taking you on a journey with each batch.

We focus on maximising flavour and minimising our impact on the environment.

Take a sip and feel the ocean breeze…

The Coffee

• Specialty-grade coffee is what we are all about. We only use 100% Arabica beans, mostly from the Americas, Africa, Indonesia and India.
• We offer a range of carefully crafted blends and unique single-origins, suiting different tastes and brew methods.
• Our beans are ethically sourced, with a preference for estates using sustainable farming practices and looking after their workers. Some may have certifications but we also like to include small, independent farms that are doing the right things by the environment and their workers, but may not necessarily be certified. For more on this click here.

The Bags

When choosing our coffee bags, we wanted to avoid the waste that can be generated by non-renewable packaging materials found in many traditional bags. But we also didn’t want to compromise the freshness of our coffee. That’s why we use 100% compostable bags. They have a bio-foil layer to keep air and moisture out and lock the freshness in. They also have a one-way degassing valve and zipper to allow reuse (the valve and zip are also compostable).

The Roaster

Mark Clatworthy became captivated with coffee roasting while backpacking through Central America in 2006. Back in his garage in Jan Juc, Mark started roasting with a small electric roaster, discovering the impact of different roast profiles largely through trial and error. He underwent some formal training and then invested in a much larger machine from Turkey. He started trialing his coffee with friends and family – honing roast profiles and blends before commencing a delivery service to the Surf Coast area in 2012.

A background in civil/structural engineering has taught Mark about the importance of precision and attention to detail…now this is being applied into his passion for coffee. Each roast is adjusted by hand and the data is recorded to ensure consistency with subsequent batches. Mark is always looking for ways to improve coffee profiles and eager to try
different beans.

Having spent much of his childhood on the Surf Coast beaches, Mark has a strong connection with the coastline. When not pursuing coffee bliss, Mark can be found surfing or at the beach with his family and over-energetic pooch!