What We Offer


Our priority is to roast and blend beautiful coffees for you to drink and serve to your customers, but that’s only the beginning. Our sales representatives and delivery team are experienced coffee professionals who really care and are happy to share their knowledge.

Since our founding year in 1970, we have maintained a sense of community and friendship with our customers, some of whom have become an extension of our own family.

Our Coffee


Our Victorian and New South Wales facilities include an in-house service department and team that can assist with everything from routine maintenance to emergency breakdowns. We aim to keep your equipment operating at it’s best so that you don’t have to worry.



Our barista training department is free of charge for you and your staff. The courses range from introductory to advanced one on one barista training. With our years of experience in the industry, we know we can assist you with all your training needs.

Our Barista Training


In addition to equipment, we can also provide accessories for your café or restaurant. Some of these include glassware, ceramics, tampers and jug rinsers. Our range also extends to alternative milks, sugars, teas, take-away cups and mineral water too. We understand the convenience of being able to purchase everything from one supplier and we pride ourselves on being a one-stop-coffee-shop.


Roasting Facility


As agents of Wega, Mazzer, La Marzocco and more, we can provide your café, restaurant or office with the equipment and accessories it needs. Whether you’re a pro when it comes to coffee, or new to the field, we are here to find the best option for you. Get in touch, we love a chat!


Manufactured in Italy, the home of espresso, Wega coffee machines offer a high-quality build, exceptional performance and excellent reliability. The range starts at the Mini Nova, a classic-single group machine that allows a small business or home to enjoy a full-bodied espresso. The renowned Atlas is the workhorse of the range, handling anything a busy café can throw at it. Accompanied by the Sphera, Polaris and Pegaso models, Wega performance is available in a variety of formats designed to suit the needs of any serious commercial coffee provider. The range is topped by the state-of-the-art multi-boiler, low energy usage urban, ideal for baristas wanting to tune their extraction precisely for each coffee they serve.

We are the Australian distributors and have a dedicated website for Wega espresso machine and Mazzer grinders where you can browse through the range and find the specific details on any machine.

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Mazzer is the leading manufacturer of commercial coffee grinders and grinder-dosers, recognised around the world for their precision and reliability. Manual, Automatic or Grind-on-Demand are available in a broad range of sizes covering home requirements to the busiest cafes or caterers. All models have easy and precise grind adjustment for achieving the perfect extraction.

We distribute Mazzer grinders through our dedicated equipment website. Please visit to browse through the range and find specific details on any machine, or just give us a call.

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La Marzocco

If you want a La Marzocco, you probably won’t be considering anything else. Hand-made-show-pieces oozing charm, sophistication and serious coffee cred. Visit the website to ogle the range, then talk to us about your dreams.

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Office Coffee Solutions

Here at Genovese we are passionate about coffee & pride ourselves on delivering exceptional experiences across all of our venues, including offices. We believe quality coffee in your office not only minimises the coffee investment for your employees it also helps drive a positive culture and increases productivity for your business. Whatever the size of your office, we have an offering for you that delivers fresh roasted coffee direct to your door!

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    Genovese Coffee has been in coffee for 3 generations, and we have over 60 years of experience. Our courses are led by championship winning, highly experienced, and certified professionals.

    Whether you want to be a cafe or home barista, or if you want to broaden your professional skills, our internationally certified training facility offers a range of courses to suit your needs and budget.

    All of our courses include hands on activities that give you the opportunity to apply the skills you learn, and our small class sizes ensure you get personalised attention.

    Contact UsView Course Calendar


    Barista Basics

    Duration: 4 hours
    Cost per person: FOC for wholesale customers / $175 for general public

    Our Barista Basics course will teach you or your staff members the basic skills required for making coffees in a café and is also suitable for anyone wanting to up their skill set for their at-home-coffee experience.

    The course includes:

    • Workstation set-up
    • Grinder adjustment
    • Extracting espresso
    • Preparing silky smooth milk
    • Making all the coffees in a typical coffee menu
    • Basic equipment maintenance

    There is no need to stress if you have little to no coffee making experience, that’s why we’re here!

    This course is suited to:

    • Anyone wanting to work in a café
    • Anyone wanting to make a great coffee at home
    • Anyone wanting to refresh their barista skills with modern techniques and equipment

    Espresso at Home

    Duration: 3.5 hours
    Cost per person: $175

    Our Espresso at home course will teach you some valuable tips & tricks on how to make a café quality coffee at home using your own equipment – you can even bring your equipment to the class!

    In this class, you will learn how to:

    • Adjust your grinder
    • Extract espresso using techniques to suit your equipment
    • Prepare silky smooth milk
    • Make all the coffees on a typical coffee menu
    • Maintain your equipment

    We’re here to help – you don’t need to have any experience making coffees, we got you!

    This course is suited to:

    • Anyone wanting to make great coffee at home
    • Anyone that want’s to learn how to use their own* (or similar) equipment.

    SCA Diploma Courses

    The Specialty Coffee Association (SCA) is the foundation of coffee professionals and enthusiasts all over the world. They have built their association on inclusivity, openness and the power of shared knowledge.

    Their SCA Diploma System is a certified system that aims to inspire coffee excellence through education. The system has three levels of certification – Foundation, Intermediate and Professional, in six subject modules.

    The six internationally recognised certified modules are in the following areas of the coffee value chain: Introduction to Coffee, Green Coffee, Roasting, Sensory Skills, Brewing, Barista Skills. Successful completion of each course earns points toward the SCA Coffee Skills Diploma (100 points).

    Introduction to Coffee (5 Hours)

    Learn about coffee’s journey from farm to cup.

    In this course you will learn how coffee evolved from its origins in Ethiopia to the major commodity it is today.  This course provides an overview of the coffee value chain and includes basic content from the other modules in the Coffee Skills Program.

    Green Coffee (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

    Learn about the key concepts surrounding green coffee:  Production; processing; grading;  shipping; storage; arrival at destination; as well as coffee contracts and portfolio management.

    Roasting (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

    Learn about the roasting process, including roast cycle; roast levels; identifying roast defects; the physical changes that beans undergo during the roasting process; as well as workspace management and lean production.

    Sensory Skills (Foundation = 1 day; Intermediate = 2 days; Professional = 4 days)

    Learn about the essentials of sensory evaluation in a practical and interactive manner.

    Sensory Skills investigates the way we perceive what we taste; how to evaluate coffee’s natural characteristics; and implementing this knowledge in business.

    Brewing (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

    Learn about the variety of methods for brewing coffee and the brewing variables that affect quality. The Brewing module develops mastery in controlling the quality of brewed coffee when brewing by the cup as well as batch brewing.

    Barista Skills (Foundation = 1 day; Intermediate = 2 days; Professional = 3 days)

    Learn the practical skills you need behind the espresso bar:  Learn how to calibrate your grinder and espresso machine; milk techniques and latte art; health and safety; customer service; and basic business practices.

    SCA Courses - Important Course Information

    Our SCA courses are usually scheduled by appointment. I.e. we schedule these courses when a customer requests a course, and courses are usually only scheduled on Weekdays.
    Once we accept a request, we add the course to our course calendar so other customers may also book the course, and we will run each course with 1 to 4 students.
    All scheduling is subject to dates being available in our calendar, and the lead in time necessary for preparing the coffees for the requested course. Customers need to provide us with a range of dates from 1 to 5 weeks (or later) in advance.
    If you see a date available on the course calendar that suits you, please book in using that method. If not, please get in touch to request a date.

    Brew Guides

    Moka Pot

    The Moka Pot has been used for decades. It brews by passing boiling water pressurised by steam through the ground coffee. It’s not quite as strong as espresso, but more concentrated than a drip coffee. All you need for this one is a stove, coffee and water!

    Suggested Recipe – Serving size depends on the Moka Pot size you use 

    Coffee dose: Fill level to top of the filter
    Water dose: Fill level to bottom of safety valve

    Step 1. Add water to bottom chamber.
    Step 2. Add ground coffee to filter.
    Step 3. Place filter into bottom chamber, and firmly screw top chamber onto bottom chamber.
    Step 4. Place the device onto the stove.  Use low heat.
    Step 5. When most of the liquid has been extracted into the top chamber, and steam starts to gurgle out of the top tube, place the device into a cold water bath to stop the brewing process.
    Step 6. Pour the brewed coffee into your cups.


    The AeroPress is a wonderful device for brewing coffee. It’s quick, simple and compact enough to tuck in your tote when you’re on the go, handy! You can play around with recipes, but below is ours to get you started.

    Suggested Recipe – Serves 1 cup 

    Coffee dose: 15 grams
    Water dose: 200 grams
    Water temperature: 98ºC approx

    Step 1. Pre heat the device, and rinse the filter.
    Step 2. Reattach the filter to the device, and place the device onto a sturdy pot.
    Step 3. Place ground coffee into the device.
    Step 4. Start your timer, and pour water onto the ground coffee.
    Step 5. Stir the coffee to ensure the grounds are fully wet.
    Step 6. Gently insert the piston a few millimetres into the device to keep the heat in.  Remove the device from your scales.
    Step 7. When 1 minute and 15 seconds has elapsed, slowly press the piston into the device.  Aim for 30 seconds of piston pushing, so that you have removed all of the liquid by 1 minute 45 seconds.
    Step 8. Drink as is, or dilute to taste

    V60 Pourover

    The v60 pourover is trending in the coffee world, and for good reason. It’s easy enough to use and brews a clean coffee that’s generally flavourful, light and bright. The V60 pourover brewing method requires the Hario V60 02 dripper and server, v60 filter papers for 02 dripper, coffee grinder, scales, clean water and filter coffee beans.
    The below brewing guide is our suggested recipe and method, give it a go!

    Suggested Recipe – Serves 2 cups or 1 large mug 

    Coffee dose: 20 grams
    Water dose: 340 grams
    Water temperature: 98ºC approx

    Step 1. Fold filter along seam.
    Step 2. Rinse filter with hot water. This also preheats the device.
    Step 3. Place ground coffee in device, and create a well.
    Step 4. Start your timer, and add 50 – 60 grams of hot water to the coffee, and swirl to get all of the coffee wet.
    Step 5. After 30 seconds, starting in the centre, resume pouring the remaining water in a spiraling motion.


    The following guide is intended for our “Super Brazil” blend – a very flexible and forgiving blend that tastes great with or without milk.

    However, there is no substitute for the comprehensive Barista Training Courses we offer.

    How much coffee should I put into the filter?
    Tamped coffee should be level with the line in the filter.

    How much coffee liquid should be extracted?
    Espresso = 25ml – 35ml, Ristretto = 10ml – 15ml (including crema).

    How long should it take to extract Espresso
    24 – 30 seconds.

    How do I speed up or slow down extraction times?
    Grind the coffee coarser to make the extraction take less time.
    Grind the coffee finer to make the extraction take more time.

    The following guide is intended for our “Super Brazil” blend – a very forgiving and flexible blend that produces great results within broad extraction parameters.

    This method requires compact scales with 0.1g resolution for measuring ground coffee and also measuring extracted coffee liquid. We also offer comprehensive training that explains this process in detail.

    How much coffee should I use?
    We recommend 19 – 20 grams in a double filter, and 12.5 – 13.5 grams in a single filter.

    How much coffee liquid should be extracted?
    For Espresso we recommend 38g – 48g for Double Espresso, and 25g – 31g for Single Espresso.
    38g & 25g extractions are best suited for Espresso or milk coffee in 5oz – 7oz cups.
    48 & 31g extractions are best suited for milk coffee in 8oz take away cups.
    For Ristretto we recommend 25g – 30g for Double Ristretto and 17g – 20g for Single Ristretto.

    How long should it take to extract Espresso?
    We recommend an ideal extraction time of 27 seconds for Espresso, however 24 – 30 seconds produces great results.

    How do I change my extraction time?
    Extraction time (flow rate) should be controlled by adjusting your grind setting.
    Coarser grind = less extraction time
    Finer grind = more extraction time.

    Please note: This information is intended as a guide for espresso, and is no substitute for the comprehensive Barista Training Courses we offer.

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    About Us

    Our Story

    Our family came to Australia from Italy in 1950, first to Perth and then to Sydney, where Alfio Genovese established himself with a major importer and distributor of Italian foods. After a number of years in Sydney, Alfio became a partner in the business and established the Melbourne branch that was opened specifically to roast coffee for the Victorian Market.

    In the late 60’s, Alfio decided that he needed to roast coffee that would resemble the true Italian style coffee that he knew and loved. As a result, A. Genovese & Sons was established in 1970.
    The aim was then, and is still today, to provide the Australian Market with a true Italian espresso coffee experience.

    From a small factory on Lygon Street, Brunswick, we soon established a following and a need to move. Since 1975 we’ve been at our iconic corner in Coburg, Melbourne. In 2002 the site expanded along Moreland Road into a state of the art Roasting Plant, new showroom and offices and a training centre. In late 2013 the site underwent another expansion, with the addition of a second larger roaster and new plant, incorporating green and roasted coffee silos and an automated transport and blending system, a quality control laboratory, and a redesign of the showroom and training facility.

    Not only do we remain committed to our heritage, we are advocates of sustainable practices, community initiatives and quality coffee.
    We continue Alfio’s legacy, and we sure are proud.

    We pride ourselves in being a third generation family owned company, and we are passionate about the traditions that have been handed down to us. Our product is roasted and blended using artisan techniques and state of the art equipment, and as such the Genovese Espresso Coffee experience is second to none.


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    Technician Wanted

    We’re looking for a coffee machine technician to join our growing Genovese family.
    Experience as a tech is preferred. Position is full-time.

    If this sounds like you, shoot through your resume to: service@genovese.com.au

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