Your coffee. Your name.
Roasted in St Peters.
Numero Uno has been roasting specialty coffee in Sydney for over 24 years. We work with a small number of cafes, brands, and retailers each quarter to develop and produce their own coffee: toll roasting, contract roasting, and full blend development.
The conversation most cafe owners never have
You've thought about it. Your name on the bag. Your roast profile in the hopper. Regulars who identify your cafe by the coffee, not just the room.
Most cafe owners who want a house blend never follow through. Not because it's too expensive or too complicated, but because they don't know who to trust with it.
We've been in St Peters for 24 years. We know what a good brief looks like, what a great cup tastes like, and how to get you from idea to bag without the guesswork.
If you've been thinking about it, come in for a cup. We'll take it from there.
Three ways we work together
Toll Roasting
You supply the green beans. We roast to your specification: profile, development time, drop temperature. Bulk or bagged output. Minimum 15kg per order.
Contract Roasting
We source the green beans, roast to spec, and package under your brand. Plain bags, labelled, or fully branded. 250g, 500g, and 1kg options.
Blend Development
Starting from scratch. We work with you through origin selection, cupping sessions, blend ratios, and roast profiling until the cup is exactly what you had in mind. Then we produce it consistently, every order.
Includes guided cupping, packaging consultation, and food-labelling compliance.
Why Numero Uno
24 years in St Peters
We've been roasting from the same address in Sydney's Inner West since before specialty coffee had a name. That kind of consistency isn't accidental.
Origin relationships that matter
We source directly from smallholder farmers across Ethiopia, Papua New Guinea, Timor-Leste, Colombia, Bolivia, Nicaragua, and Guatemala. When you put your name on our coffee, that provenance comes with it.
Gina Di BritaHead Roaster
Australia's Coffee Woman of the Year. Co-founder of the International Women's Coffee Alliance Australia chapter. Over two decades developing blends for cafes, retailers, and brands across the country. She oversees every client relationship personally.
Small by design
We take on a limited number of contract roasting clients each quarter. That's not a constraint; it's a commitment to quality and attention that larger operations can't offer.
You can visit before you commit
Come to the roastery. See the drum. Cup the coffee. Meet Gina. We encourage it, because confidence built in person is worth more than any brochure.
Who this is for
Cafe owners
Your regulars deserve a coffee with your name on it. A house blend doesn't require owning a roaster. It requires the right partner.
New coffee brands
Launching a coffee product doesn't mean buying a $60,000 drum roaster and leasing a production space. It means finding a roaster you trust, then putting your energy into building your brand.
Retailers and FMCG
Shelf-ready coffee for grocers, corporate clients, and subscription services. Consistent volume, compliant labelling, reliable supply.
Equipment dealers and technicians
You sell and service machines. A private-label coffee line under your brand is a natural addition: consistent income alongside the equipment.
How it works
Tell us what you need
A short conversation: volume, roast style, packaging, timeline. Ten minutes on the phone or in person over coffee.
We develop your profile
Gina works with you directly. Origin selection, cupping sessions, roast profiling. We don't move to production until the cup is right.
Sample and approve
You receive a sample roast before any production order. Cup it, adjust it, approve it. No commitment until you're satisfied.
Roasted on schedule
Production runs to your schedule. Packaged to spec, ready for pickup from St Peters or delivery. Scale as your brand grows.
A note from Gina
I've spent 24 years in this roastery. In that time I've worked with cafe owners who had nothing more than a rough idea and a good palate, and watched them build something their regulars genuinely love.
Contract roasting isn't complicated when you're working with someone who takes it seriously. I take on a small number of new clients each quarter because I want to be across every roast personally.
If you're ready to have the conversation, I'd love to have you in for a cup.
Common questions
Ready to put your name on it?
We have capacity for a small number of new contract roasting clients this quarter. The first step is a conversation, and a cup of something worth talking about.