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We're excited to announce that we're stocking some KINTO products at our Bree Street and Silo District cafes, at our stand in Cavendish's we are EGG store, as well as online. 

I’ve become a better person since working here, not necessarily excellent. Excellence is a lifetime pursuit. Begin better is more attainable for now. As a barista, I know a lot more about coffee than what I did a few years ago, and as a person, I’ve grown more empathetic and, like I said, a bit more curious. 

In this week's installment of "It's Not All About The Coffee," we chat to (insert drumroll), Leigh Wentzel. Having been with Rosetta for six years, Leigh has done it all. Today he shares some of what he's learnt during his time here — and we'll give you a hint, it's not about coffee. It's about you! Having recently completed his Honours in Psychology, it's not hard to see the connection. Or is it?  ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there?  LEIGH: My name is Leigh Wentzel. I’ve been working for Rosetta for about six years. I’ve done every position available at this roastery, and am the current Roastery Manager. ...

You might have spoken to him or had him make your coffee at either of our branches — Olwethu Silo is a relatively new addition to the Rosetta team and yet has already made his mark. Today we take a turn to speak to Silo about coffee, doing it excellently and hear what he says about bringing the customer along for the journey. ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there?  OLWETHU: My name is Ollie, and I’ve been working at Rosetta for nine months, going on to ten. Since January.  ROSETTA: What are some of the best things about being a part of the Rosetta team?  OLWETHU: Education. The knowledge,...

Photography & latte art have been strolling hand in hand since the birth of the smart phone! And it's hardly surprising. Both baristas and photographers obsess of the same things - contrast, detail, balance...But probably the most important similarity is this: all the best photographers and all the best baristas know that you cannot save a mediocre effort by adding pretty patterns after the fact. The subject matter or substance must be excellent from the start. Rosetta Roastery team member, Pang Isaac, understands this concept from both sides of the fence. We chat to him about how his pursuit of excellence in coffee making has influenced excellence in his photography - and visa versa.  ROSETTA: Introduce yourself to us and tell...