Roasted in Sydney’s inner west
Our story begins with good coffee and better company
Grace & Taylor started with two baristas, a borrowed roaster and a simple belief that coffee should feel honest and shared. We have grown into a small Sydney roastery, connecting growers and drinkers through care, consistency and more considered sourcing. Nothing fancy. Just specialty grade beans, roasted with intent and enjoyed in good company.
How two coffee lifers built something lasting
Before Grace & Taylor was a roastery, it was two mates chasing better coffee.
Matt Troughton had spent years behind espresso machines and on competition stages - even winning the QLD Barista Championship - while Keith Klein grew up helping his parents run a mobile coffee cart in northern NSW.
In 2014 they started roasting wherever they could borrow a drum, delivering beans from the back of a van.
The name comes from Matt’s kids’ middle names - Grace and Taylor - a small reminder to keep the business personal.
Those early days shaped the way we still roast today: precise, curious and quietly consistent.
Choosing coffees with care
Good coffee starts long before it reaches the roaster. We buy higher quality coffees through a small group of trusted importers who focus on long term relationships with producers across countries like Burundi, Rwanda, Colombia, Timor Leste and Mexico. Choosing quality and consistency at origin helps create more stability for producers and gives them room to invest in their farms and future harvests. Our part is to select those coffees carefully and roast them in Sydney, so you taste the care that has gone into every stage.
Small batch roasting in St Peters
Every batch we roast is logged, cupped and refined until it hits that balance we’re chasing, clean, sweet and consistent.
We roast to order, which means the coffee that lands on your bench was likely in the cooling tray a day or two ago.
Our Probat in St Peters has seen thousands of roasts, but the rule stays the same: keep learning, trust your senses, and let flavour do the talking.
Small-batch roasting isn’t about romance for us - it’s about precision, respect, and keeping every cup honest.
Meet Grace & Taylor
The name comes from Matt’s kids’ middle names - Grace and Taylor - a reminder that this business should always feel like family. Our team is small, skilled, and quietly obsessive about doing things properly. You’ll find us roasting, cupping, packing, or arguing about water temperature - all part of the process. Whether you meet us at the roastery, at an event, or through the box on your doorstep, you’re part of that family too.
Matt
Keith
More than a roastery
Grace & Taylor has always been about connection - from growers at origin to cafés across Australia.
We partner with cafés, baristas and events that share our standards, offering training, guest roasting and hands-on support.
Back home in St Peters, we run cuppings and open-roastery days so anyone can taste, ask questions and learn.
Good coffee doesn’t stop at the roaster door - it’s built through every pour, conversation and shared bag along the way.
Join the journey - one brew at a time.
Whether you brew at home, behind a bar or just love a good cup, you are part of the same story, coffee made with care and shared openly. We will keep roasting with care, choosing coffees thoughtfully and supporting the people behind every bean.
You just need to enjoy it.
