Espresso Mundo

21/10/2026

 Over the years purchasing coffee beans or ground in packs at different supermarkets or stores around the world one thing that I have continually noticed is the type of packaging used to keep the coffee as fresh as possible, packaging comes in all shapes, materials and set functions, materials such as aluminium foil, plastic and in cases paper with the two.

 Starting Borough Roast my micro roast business I found it not difficult but frustrating that coffee packaging has not progressed as well as the coffee beans ethical approach themselves, Fair trade, Rainforest alliance, Cup of excellence, and many other.

Researching the raw packaging materials and how to best approach the ethical way to recycle these materials after they have been used, I was confronted with a wall of challenges.

All are not easily recyclable, either the mixed materials in the pack structure make it impossible to separate, valves used to help with the degassing of the coffee are not recyclable and have to go to the landfill, or (LDPE) low density polyethylene which is considered recyclable at home, however my local council doesn't accept the material as it doesn't have the facility to recycle it.

So where to now?

Lets go back a bit, no lets go back a long bit back to the 1990's back then I was a Barista at a popular café in Sydney and back then coffee packaging was kind of evolving with the time.

I remember clearly the coffee we used arriving in brown paper bags with a sticky tape as a seal no fancy materials in those days it was all about the coffee.

This particular coffee went on to become one of the most recognized coffee brands, loved by many.

Yes with time marketing took lead and the product evolved and so did the packaging, to my surprise on one delivery the product box had changed and the coffee beans were inside a poly plastic type bag, but still no valve.

So I was thinking how did the coffee degas?  what was used?

It was simple, but before I go on lets discuss the material used for the bag, it got worse.

The previous paper bag was simply more ethical and could be recycled the new fancy one not, it was as I recall a tough bag, hard plastic not very friendly.

So here I am 11pm and going around in circles on the web looking for the perfect bag to sell my coffee at Borough Roast.

 Every website I enter I' am face a great amount of products to sell your coffee in "Great" however most just don't seem to fit my purpose, either not 100% recyclable or not accepted at the local refuse centre.

So I was thinking what do I do? How can I ensure that my customers purchasing Borough Roast have no hassle with the disposal of the coffee pack.

Then I think I have found the solution!

A Compostable bag with out a Valve - (valves are made out of a certain plastic not accepted at the refuse centre so must go to land fill, not great) - Then how to degas the coffee as its packed shortly after roasting.

Well the solution the old pin prick on the bag! You see back in the 90's when coffee was delivered in the paper bags there was a tiny pin prick at the bottom of the bag, this tiny hole would allow the coffee bean gas to escape preventing the bag to explode.

With time and enough marketing the valve was introduced and a whole new industry was launched, you might disagree with my view and that is perfectly fine, however experience is what it is and results are what they are.

Going back to the supermarket coffee and the vast selection you will find in the shelves, the valves attached to the coffee bags at times these valves fail too, more that often I have held coffee bags with either beans or ground that are puffed up like a blow fish out of the water, that is the cause of the valve being faulty.

What is the difference benefit of the valve compared to the pin prick?

 I would say unless you are storing your coffee for months without it being used maybe you have an advantage however once once the bag is open valve or no valve you have at least 7-10 days to appreciate the coffee as its best, from then onwards it will start to turn stale and loose all its aroma and with that its characteristics.

The pin prick will let out the gases but the question is how much air will enter that bag from that tiny hole? remembering that gas is coming out. Not much I would say and maybe none at all.

I recall the coffee in the paper bags at the café tasting the same as the one in the fancy bags, yes the bags looked better but the product was the same. 

Remembering that manufacturers give the roasted coffee 12 month shelf life inside one of these bags, in my personal opining in a sealed bag coffee will reach its peak optimum  after 10 days and will continue to 8-10 weeks maximum after this period even though its inside a sealed bag it will start to deteriorate quite quickly.

 In conclusion, I have decided to use a fully compostable, biodegradable coffee bag (EN13432) for Borough Roast no plastic valve, no inner lining or mix of materials to go to a landfill we have enough there already.

I will be placing a simple tinny prick with a pin on the bottom of the bag to let the gas escape and this will be the approach up until I find a bag that is 100% recyclable at your home collection point.

Coffee Industry Pioneer • Barista • Coffee Specialist • Café owner • Micro Roaster.

With more than 30 years in the coffee industry, Gus has lived through — and contributed to — some of the most important developments in modern coffee culture.

From the early espresso bars of Sydney, Australia, to the coffee scene of London and the international coffee industry, his career has been defined by craftsmanship, innovation and an enduring passion for great coffee.

Sydney — The Birth of the Flat White

In 1992, Gus was working at Moors in Sydney, Australia, a venue recognised as the birthplace of the Flat White.

Gus spent five years at Moors as Head Barista working 6 days a week with a much cherished Faema Tronic, the iconic burgundy, during a formative period in Sydney's rapidly developing espresso culture.

Gus together with a close group of passionate Sydney baristas, locally known as The Band Of Baristas, he became part of the grassroots movement that helped develop the techniques, culture and craftsmanship surrounding the Flat White. "He say's, we would all meetup jump in one of the guy's car and go out for coffee, the conversation would always be about coffee, espresso shots, dosing, tamping, milk texturing, latte art and the developing Flat White and how to perfect it, it was being tweaked constantly.

1994 — The Development of Coffee Art:

In 1994, Gus was involved in the emerging Sydney barista movement developing the early foundations of coffee art and milk presentation.

Working alongside fellow baristas, he helped develop the skills and craftsmanship behind milk texturing, pouring and presentation — techniques that would subsequently become an integral part of modern specialty coffee culture. " People would travel to have our coffee decorated with the most unusual patterns, "People would come and see us with news paper cuttings asking.. Is this the right café?

1992 — Flat White development

1994 — Coffee art development

Bringing the Flat White to London:

when Gus continued his career in the United Kingdom, he brought with him the grassroots knowledge, skills and craftsmanship developed during Sydney's early coffee movement. "Back then no one knew what a Flat White was, the coffee in London was awful.

While training team members at some of the best known UK café brands, developing a comprehensive coffee manual for a well known coffee roaster and attending industry events. It was not until at Puccino's Coffee in London, Gus established the Flat White, helping introduce the true Australian/Sydney approach to the UK coffee scene.

His work helped carry the Flat White beyond its Sydney roots, contributing to its evolution into the globally recognised coffee beverage it is today.

From Barista to Café Owner

Gus went on to own and operate a number of Sydney espresso bars, including:

Queens Cafe — QVB, Sydney

2 Park Street Espresso Bar — Sydney

Rosso Cafe — Sydney

The Lobby Espresso — Sydney

At 2 Park st we used to make circa 1000 coffee per day, it was organized kaos. During peak rush we would grind a kilo of coffee per 30 min and at times I recall in 15 min, the equipment we used was pushed to its limits, coffee grinders blades would warp under the stress.

Across more than three decades, Gustavo estimates that he has personally made more than one million coffees charging up his followers with a hit of caffeine to tackle the Sydney hustle. 

Industry Recognition:

People would travel and follow you wherever you opened a new store, it was always great to see all the customers from all walks of life, actors, cleaners, local business identities, famous book writers, politicians, bank traders we knew them by name and would chat about life every day.

Recognised as one of Sydney's leading baristas. Gus has also participated as a barista competition judge, assessing professional skills, technique and coffee preparation.

His career has included working with some of the world's largest and most recognised coffee organisations and brands:

Douwe Egberts • Nespresso • Starbucks • Costa Coffee • United Coffee / UCC • Nestlé • Vittoria Coffee • Andronicus Coffee • Lavazza • Segaffredo and Nespresso.

2011 — London Coffee Festival World Record:

In 2011, Gustavo was part of the Belle Baristas team at the London Coffee Festival that broke the world record for the most espresso coffees produced in one hour.

The team produced an extraordinary:12,005 ESPRESSOS IN ONE HOUR

The achievement required speed, precision, consistency and exceptional teamwork.

A Personal Journey.

After more than three decades in coffee, there is one thing that still makes Gus smile.

Seeing “Flat White” written on a café menu.

Whether walking through London, Paris, Germany, Spain, Taiwan, Japan or somewhere else in the world, seeing those two words on a coffee menu is a reminder of how far the drink has travelled from its early Sydney roots.

What started as part of a grassroots coffee culture in Sydney has become a coffee enjoyed by people around the world.

And for Gus, there is something very special about knowing that he was there during those early years — learning, developing, experimenting and helping bring the craftsmanship behind the Flat White to a wider audience.

“It still makes me smile when I see Flat White on a coffee menu around the world.”

Today

Today, through Borough Roast, Gus continues that journey.

Bringing together more than 30 years of experience as a barista, café owner, coffee specialist and industry professional, he continues to focus on quality, craftsmanship, sourcing, roasting and the development of exceptional coffee, He says.. " Watching people enjoy their coffee, their eyes light up when they have it, their feedback: I say, Its a great cup of coffee to you but a reputation to me and that is why I give my customers the best.

Gus:

30+ Years in Coffee | Barista | Coffee Specialist | Micro Roaster | Coffee Entrepreneur

1992 — Flat White

1994 — Coffee Art

2011 — World Record

Today — Borough Roast