Fish River Roasters

Fish River Roasters Great coffee doesn't just happen; it's all the little things that make consistently good coffee. ☕️

Great coffee doesn't just happen; it's all the little things that make consistently good coffee. ☕️ We are a specialty coffee roasting business based in Bathurst, supplying & training cafés across New South Wales and shipping our beans to coffee enthusiasts across Australia. Whether you’re looking for a consistent cup of joy at home, or you’re a café needing all the coffee essentials looked after, we’re here for your specialty coffee needs.

Happy Father's Day! 🎊Fish Rivers is fortunate enough to share our birthday in the same month 🎉From our Fish River father...
05/09/2026

Happy Father's Day! 🎊

Fish Rivers is fortunate enough to share our birthday in the same month 🎉

From our Fish River fathers to yours, share a cup of coffee with your Dad, and remember the 10% promo is still going, so treat your father today.

In 2006, Fish River Roasters was one roaster in a shed. The shed sat on the Fish River at O'Connell, which is where the ...
04/09/2026

In 2006, Fish River Roasters was one roaster in a shed. The shed sat on the Fish River at O'Connell, which is where the name came from.

In order, this is how Fish River has evolved over the past 20 years:

2006 👉 the first roasts.
2007 👉 the river the business is named after.
2009 👉 a trestle table at Bathurst Farmers Market, selling face to face.
2009 👉 our first medal, judged blind.
2014 👉 a roof going on a roastery built for the job.
2023 👉 the 60kg roaster arriving.

Same decisions, bigger drum. Thanks for twenty years 🎊

02/09/2026

Twenty years in, and the thing that matters most is still the person making your coffee. ☕️

Pete on two decades of change in the industry: better educated customers, better baristas, dose weighed in and out. And the constant underneath all of it, that a café is still a hub and coffee is still a people business.

Twenty years of Fish River. Starts today. Follow along for special offers all month. 🎉

01/09/2026

Somewhere in Australia this fortnight, someone is going to open a box of coffee and find a gift we know you'll love 💸

Fish River Roasters turns 20 this month. To say thank you, we're slipping twenty $100 gift cards into random orders through the first fortnight of September. Order early and you're in the running. 🎂🏃

And all month, our five-pack tasting box is 10% off. Grab a tasting box, or anything you like, and join the celebration. 🎉

Twenty years of daily roasting in Bathurst. Here's to the next twenty.

29/08/2026

Lesson 2️⃣, and it's the one nobody wants to hear: passion and hard work don't guarantee anything.

In Pete's experience, almost no business fails because the owner wasn't working hard enough. Most small business owners work themselves into the ground. It's the finances that bring people unstuck, especially early on.

So get a good accountant, or a bookkeeper. Sort the boring part and you get to keep doing the part you actually love. 💰🧾

Twenty years on Tuesday. Stay posted for our specials.

Most people shouldn't buy this coffee. That's not a sales technique, it's just true. 🤷‍♂️Peru Felipe Estela is a double ...
26/08/2026

Most people shouldn't buy this coffee. That's not a sales technique, it's just true. 🤷‍♂️

Peru Felipe Estela is a double fermented lot, Caturra and Bourbon, peach, butterscotch and milk chocolate. Chosen and roasted for filter, and lighter in body than a standard espresso blend. If your morning is a flat white with two sugars, this one won't make much sense to you.

But if you own a V60, an Aeropress, a Chemex, a Delta or a plunger, it's aimed squarely at you. If you weigh your dose and think about water temperature, you already know what to do with it. And if you've always found coffee a bit heavy and blunt, brewed as filter this carries more of a tea-like mouthfeel. Start here.

Small lot, small numbers. Once it's gone, it's gone. ⏰

24/08/2026

Twenty years in, and the first lesson Pete lands on isn't a strategy or a system. It's the people. 🤝

You can start a business on your own. You can't grow one on your own. What you end up with is the sum of the abilities and attitudes of the team you put around you.

Part 1 of Pete's business lessons from 20 years of Fish River Roasters. More to come. 🔜

22/08/2026

Chocolate. Hazelnut. Apricot. Pear. 🍫🍐🍓

If you've seen notes like these on a bag of coffee and wondered where anyone's getting that from. Fair question. Every coffee on that shelf is going to taste like coffee, that's the foundation. But flavour notes are what sits on top of it.

Pete's got the flavour wheel out in this one to show how we get there. You start broad: is there a fruity note in this cup? Then you narrow it down, berries, dried fruit, other fruit, citrus, until you've got language specific enough to actually be useful to you. That's the process behind every descriptor we print.

Here's the part worth knowing though. Everyone tastes slightly differently. There's no correct answer and no test you can fail. There's just the coffee that suits the way you taste.

That's why we run the range we do, and it's why we put the five-pack tasting box together. Five blends, one box, so you can work out which one is actually yours. 📦

Save this for the next time a bag tells you it tastes like blackcurrant.

Coffee in a freezer looks like a mistake. It isn't. 🧊✅Our frozen coffee program takes a microlot, roasts and packs it wh...
20/08/2026

Coffee in a freezer looks like a mistake. It isn't. 🧊✅

Our frozen coffee program takes a microlot, roasts and packs it whole bean, pulls the air out of the bag and holds it frozen until the lot is released. Oxygen and time are what flatten a great coffee. It's not new, and it's not a gimmick. It's standard practice at the competition end of specialty coffee, and we're doing it with lots we think are worth the effort.

It's whole bean and fresh lots only. Freezing won't revive a coffee that's already gone faded, and we wouldn't insult you by trying.

Swipe through before you order! 👉

19/08/2026

Sour or bitter? Your shot time is probably telling you why ⏱️

They look like two different problems. They're opposite ends of the same one.

Pull your shot too quickly (under 20 seconds), and you're getting the acidity and the brightness, but you've stopped before the sweetness, and the caramels have come through to balance it out. That's your sour shot.

Run it too long (35 seconds and beyond), and you start pulling the more bitter compounds out of the coffee. That's your burnt one.

The sweet spot sits somewhere around 25 to 30 seconds, timed from the moment you press the button to the moment you stop it.

Coffee is all about balance. ⚖️

Save this for next time. 📌

Address

67 Corporation Avenue
Bathurst, NSW
2795

Opening Hours

Monday 7:30am - 10:30am
Tuesday 7:30am - 10:30am
Wednesday 7:30am - 10:30am
Thursday 7:30am - 10:30am
Friday 7:30am - 10:30am

Telephone

+61263317171

Website

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