Australian coffee brand Manta Ray's founder, Vincent Gao, started his journey as a roaster at Code Black Coffee Roasters while simultaneously running a cafe of his own to learn more about the industry.
"Roasting made sense as the necessary next step. However, it took me a long time to build up my skills and even consider myself a coffee roaster. Even now, each roast is an opportunity to find something else in the coffee beans," said Gao.
The idea of coffee being a craft or an art has always appealed to Gao. How someone roasts or brews coffee can be their way of diverse and creative self-expression with the scope always to learn more.
It is truly a dynamic industry with many bright minds all searching for how to make the coffee experience better for people, and Gao feels privileged to roast and serve coffee with the best flavour achievable.
"Seeing customers enjoying coffee that I have helped create via roasting or brewing is the most rewarding part of coffee for me. It all comes back to people. Receiving positive feedback, especially from regular customers, is certainly a high point of each day."
Gao would love to visit China and Japan, whose traditional art inspires the design of his roastery, Manta Ray. He wants to explore the countries for their production opportunities and the micro-roaster style.
His favourite coffee, however, is Ethiopian, particularly the classic washed or natural flavour profiles. He also likes the Cafe Granja la Esperanza Sudan Rume or Colombian Pink Bourbon.
In Gao's opinion, a great roast is defined by caramelisation, high acidity and lingering aftertaste.
At Manta Ray, they pride themselves on paying premium prices to green importers and farmers to ensure that everyone is looked after in the supply chain and see this as the only way coffee can continue to function long-term.
They have also felt welcomed by the local Nunawading community, offering discounts for businesses and churches, donating beans to support the local aged care and other coffee-related prizes.
One of the things that distinguishes the roastery from others is the use of technology. The front showroom has installed two OTFES automatic filter brewers, one of Australia's first two automatic brewer units.
"They have been extremely consistent and crucial for helping us manage our workflow and quality behind the bar. You will also spot a colour-sorting machine in the roastery, which is crucial in maintaining our coffee standards. We anticipate more roasters adding this to their production line soon and are excited to see it unfold."
With the main focus on green beans and coffee, Manta Ray has a unique Costa Rican coming this Christmas. They also plan to expand their online presence and have some merchandise in the works.
"If we can give any advice, it would be to work hard and love what you do. Running a roastery is not just about the coffee. It is design, stock, merchandise, workflows, management and coffee all at the same time. We love it, but it is not for the faint of heart."
Manta Ray recently competed in the Australian Coffee Roasting Championship and was in the top ten, having worked very hard to distinguish their roasting style from others on the market.
