Specialty coffee has always evolved through experimentation. One of the biggest shifts came when Australian cafés embraced the double ristretto as the foundation for milk drinks. Compared to a traditional espresso, it offered more body, sweetness, and intensity — a formula that resonated with a new wave of coffee lovers. But over time, many in Australia have returned to a more classic espresso style, making the double ristretto less common than it once was.
At The Roasting Party, we wanted to take that concept further. We’ve developed our own version of the base for milk-based coffees — something we call The Product. It’s not simply a double ristretto, and it’s certainly not a standard espresso. It’s a shorter, carefully calibrated extraction that we’ve fine-tuned to work in harmony with milk. The result is less bitterness, more body, and a flavour that integrates seamlessly with the natural sweetness of steamed milk.
What makes The Product distinct is that it isn’t just about the barista’s hand at the machine. It begins at the roastery. We roast our blends with this extraction method in mind, shaping the development of the beans so that they perform at their absolute best when brewed as The Product. The roast and the extraction work together as one — two halves of a formula that, when combined, create something greater than the sum of its parts.
For our drinkers, the experience is simple: milk-based coffees with exceptional balance, clarity, and depth. For us, it’s the result of years of testing, refining, and questioning the accepted norms of espresso. While others have moved back toward tradition, we’ve continued to push in our own direction, crafting a base that’s both unique and purposeful.
The Product is our signature. It’s what sets our milk drinks apart, and it reflects our belief that great coffee comes from aligning every stage of the process — from roast to extraction to the final cup. It’s not about following convention; it’s about finding the method that truly makes coffee shine.
