Australia Jack Murat is a medium-roast washed coffee grown by the Murat family in Mareeba on Queensland's Atherton Tablelands — a rare Australian-grown specialty coffee — roasted to order in Adelaide, South Australia by Elusive Coffee. Chocolate, brown sugar, and jam with a soft citrus lift make it a smooth, comforting everyday cup for espresso and milk drinks.
The farm was established by Hymet "Jack" Murat, who immigrated from Albania in 1929. After decades growing sugar cane, corn, and tobacco, the family converted the property to specialty coffee in 2014; today it is run by Hymet's sons and grandsons. The Red and Yellow Catuai varieties were originally sourced from Costa Rica as part of an Australian government initiative exploring tropical coffee cultivation.
Mareeba's high-latitude climate — warm days, cool tropical nights — slows cherry development, building sweetness and balance, while the region's sand and clay loam soils keep the cup clean and approachable.
Roasted to order at our Adelaide roastery, so every bag arrives fresh.
Free Australia-wide shipping on orders over $60.
Coffee details
- Tasting notes
- ChocolateBrown SugarJam
- Roast
- Medium
- Best brewed as
- Espresso / milk
- Process
- Washed
- Altitude
- 1600 MASL
- Variety
- Heirlooms
Brewing guides
Espresso
For this coffee: 22 g in, 43 g out, around 28–32 seconds. A slightly tighter yield emphasises sweetness, body, and creamy texture while keeping acidity soft.
This coffee is best enjoyed as Espresso: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter Coffee Brewing Guide (V60, Chemex, etc.)
Filter coffee offers a clean, smooth, and balanced cup that highlights the subtleties of the beans. Whether you’re using a V60, Chemex, or any other pour-over method, this brewing process allows the coffee’s natural flavors to shine, delivering a lighter yet full-bodied experience.
Brewing Instructions:
- Coffee Dose: 35g of freshly ground coffee.
- Water: 300g of water, heated to around 93°C (200°F).
Pouring Method:
- First Pour: Start with 60g of water for the bloom. Let it sit for around 30-45 seconds to release the gases.
- Second Pour: Add another 60g of water and wait.
- Final Pours: Continue with three pours of 60g each, waiting for the water to draw down between pours.
This 5-pour method ensures even extraction, enhancing the clarity and depth of your brew, while allowing the flavors to fully develop for a perfect cup of filter coffee.
French Press
French Press Brewing Guide
Brewing Instructions:
- Coffee Dose: 30g of freshly ground coffee.
- Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
- Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew. - Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water. - Add Coffee:
Place the 30g of ground coffee into the preheated French Press. - Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated. - Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes. - Plunge:
After 4 minutes, press the plunger down slowly and steadily. - Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
- Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
- Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
- Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction. - Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket. - Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down. - Assemble the Moka Pot:
Screw the top and bottom chambers together tightly. - Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber. - Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete. - Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee. - Serve:
Pour the brewed coffee into your cup and enjoy.
Questions & answers
What makes Jack Murat special — and is it good in milk?
Jack Murat is an Australian-grown single origin from Mareeba in Far North Queensland — locally grown coffee, which is rare and a talking point in itself. It's washed, roasted medium, with chocolate, brown sugar and jam notes, so it's sweet and milk-friendly: a good flat white or latte bean as well as a smooth black espresso. If supporting Australian-grown coffee matters to you, this is the one to reach for, and the chocolatey, sweet profile makes it an easy everyday drinker rather than a challenging cup.
What does Jack Murat taste like?
Chocolate, brown sugar and jam — a sweet, rounded, comforting profile. Grown at around 1,600 MASL in Mareeba, Queensland and washed-processed, it's clean and sweet without much sharp acidity. It drinks closer to a chocolatey Brazilian than a bright African coffee, which makes it approachable for most palates. The story — Australian-grown specialty coffee — is part of the appeal alongside the flavour.
How should I brew Jack Murat?
It's versatile but rewards espresso and milk: pull around 1:2 (18 g in, ~36 g out) in 28–32 seconds. Moka pot (medium-fine) and French press (coarse) play up its chocolatey, sweet body. A medium-grind filter brew (~1:16, 92–94 °C) gives a cleaner, jammier cup if you prefer it black. Adjust to taste; the product page carries the lot-specific dial-in.
