A bIT ABOUT US.
Based in Sydney's South West, Goliath Coffee Roasters is a family-run specialty coffee roaster. We’re helping cafEs and coffee lovers all over AUSTRALIA deliver the best coffee experience in every cup, every single time.
Drawing on 18 years of working in cafes, restaurants and coffee roasteries, David took a leap and decided it was time to take all he had learned to kickstart his own coffee roastery. And so, in 2013, Goliath Coffee Roasters was born. Fast forward five years, we outgrew our first small roastery and found a new space in Western Sydney to call home. It made perfect sense to plant ourselves in the place in which we both grew up!
In February 2018, we opened the doors of our roastery and coffee bar to locals wanting to try our freshly roasted blends and singles and buy a bag or two to enjoy at home or in their workplace. And they’ve embraced us with open arms.
Roasting on the first Loring Roaster to land in Sydney, we roast fresh every week. We spend lots of time at the cupping table with some of Australia's best green bean suppliers to carefully select the perfect beans for our blends and single origin coffees.
Having worked in cafes and with cafe owners and baristas, we’ve learned that outstanding coffee not only begins with a high-quality roast, but also with the tools, training and support to take it next level. And whilst it’s important to us to always be chasing the best flavour profiles, we enjoy building relationships with our customers over our common love of great coffee… and a good chat.
Above all else, we want to make specialty coffee simple so that everyone can enjoy freshly roasted, great tasting, awesome quality coffee all the time.
CLEAN + EFFICIENT
ROASTING.
Goliath Coffee Roasters ROASTS coffee ON SYDNEY’S FIRST
LORING smart roaster. For more on how the Loring works,
visit our friends at loring.com or follow their journey on instagram @loringroasters
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Loring use a patented closed loop convection heat system that incinerates all smoke from the drum and exhaust, making our coffees the cleanest they could possibly taste, whilst reducing emissions to almost zero and increasing gas efficiency by 80 per cent.
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The closed roasting environment has minimal to no oxygen present during the roasting process, improving the flavour of our coffees by minimising the burning of natural sugars during roasting (caramelisation).
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Our roaster is unmatched on its ability to match profiles batch to batch, day in and day out. The Loring roaster is capable of replicating our roast profiles every batch using it computerised profiling system.
Our coffee is roasted, blended and packed every week to deliver the freshest and tastiest coffee possible.
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WHY COFFEE
What I love most about roasting coffee is the challenge of delivering the best expression of our coffees as possible. Roasting on our Loring allows us to focus on the finer details of every roast and tune each individual roast so that we can deliver a product which gives our customer the best opportunity to make amazing coffee.IN THE INDUSTRY
I’ve been in coffee production since 2009, roasting in Sydney’s North Shore until 2013, when we started GCR. Prior to that, I worked in cafes as a barista and in management roles since 1999.MOTIVATION
Honestly, I am a creative. I love making things, whether it’s coffee or cooking. I love the magic of turning something into something else. AND making people happy while doing so, that’s a bonus.FAVE BREW METHOD
I’ll always be an espresso guy, but lately I have been partial to French press. I find it very satisfying.OTHER LOVES I’m a family man, first and foremost. The women in my life (my wife and daughter) hold my heart. They do sometimes lend it out to the kitchen (not that they don’t reap the rewards or anything). I love a good movie - or 3. I can watch back-to-back-to-back, just don’t ask me to recite the lines like most movie buffs.
tEAM GOLIATH.
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FAVE BREW METHOD
Growing up, we lived with my Italian grandparents. Waking up to the aroma of a freshly made brew from the mokka pot was a morning ritual. To this day, it’s how we start every day in our home.WHY COFFEE
The way I see it, it’s all about relationships. With our green bean suppliers, coffee producers, cafe owners and baristas. But also with the people who brew our coffee at home and pop into our Roastery and Brew bar each Friday and Saturday. What you can learn over a simple brew and some banter is my favourite part of the week.MOTIVATION
There’s SO MUCH to learn. While David and our team work endlessly to bring the best coffee products to the table, my role is to keep it all going online and behind the scenes. I may have clocked up 16 years in food publishing, but when it comes to the world of coffee, I know I will forever be learning.OTHER LOVES
Quality time and new adventures with my little girl and my husband (yes, David is my partner in life and in business). Epic books, baking old school cakes, binging K-drama and belting out 80s ballads.
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IN THE INDUSTRY
I still consider myself a newbie. The journey started in 2017, officially working as a barista until this year, moving to back of the house at the roastery, getting my hands on roasting and learning everything else about coffee.FAVE BREW METHOD
I love ‘em all! It's just so hard to choose one particularly over the others. I transitioned from latte to a cup of long black now, simply appreciating the taste and flavour of the coffee itself. Oh BTW, O-Brew (OJ+Coldbrew) and drip bags are also on the top of the list.MOTIVATION
Happy faces! Especially when people know you because of your consistency and love of making coffee which makes them keep coming back to support you. Always something new to learn in this challenging environment also motivates me to become better and better.OTHER LOVES
I am a father of 2 little ones (yes I know I probably look too young) so I enjoy spending time with them and I have to give a big shout out to my wife for supporting me staying in the coffee world, do what I love. Besides, I love food, love training at the gym and love a good movie!
We’re Making Waves.
From magazines and blogs to gift guides and TikTok, Goliath Coffee Roasters has quietly found its way into stories across Western Sydney and beyond. These features, shoutouts, and words from the wider community highlight our commitment to bold flavour, genuine connection, and the people who make great coffee possible. Thanks to everyone who’s shared our story and helped spread the word.
JUST ANNOUNCED: Goliath coffee roasters is proud to be part of Powerhouse Food: Producers 2.0
A monthly program by @powerhousemuseum that takes you into the heart of Western Sydney’s most entrepreneurial food and beverage producers.
Join this exclusive behind-the-scenes experience and unlock the secrets of our specialty coffee with Goliath Coffee Roasters’ David and Clarissa DiPietrantonio. Deep dive into the art and science of coffee production, from sourcing the finest green beans to the expert roasting techniques that bring out their rich and complex flavours. Finish with a coffee tasting from our expertly brewed selections, paired with local artisanal pastries.
📅 Sunday 29 March 2026, 10am-12pm
📍 Goliath Coffee Roasters, 6/1199 The Horsley Dr, Wetherill Park NSW 2164
🎟️$20, Ages 15+
Tickets will be released on 26 November 2025.
Sign up to be notified when tickets go on sale and explore the full program Here.
📹 @joshrobenstone x @powerhousemuseum
Styled @sian_redgrave
DAILY TELEGRAPH: FUTURE WEST
BREAKING BREAD 23.0 WITH THE SPRO BROS: MAY 2025
BLOG: THANKS BUDDY!
“Goliath isn't just a coffee spot; it's a community hub. Coffee enthusiasts, café champs, and baristas unite. It's not just about the brew; it's about the connection, the chat, the whole shebang.Goliath's vibe? Make specialty coffee chill. No fancy jargon, just good coffee. Freshly roasted, bursting with flavour—coffee made easy.”
Our friends at The West JournaL proudly celebrate the rich cultural diversity, vibrant food scene, and unique individuality waiting to be discovered in the WEST. Recently, THEY DROPPED BY for coffee and a friendly chat before they set out to explore the producers, cafes, and factories along Horsley Drive. Here’s what they had to share with us;
THE WEST JOURNAL.
“The Horsley Drive is full of food and culture spanning from boutique coffee roasteries, Italian restaurants, cheese factories and artisan gelato producers to name a few. Beginning at the Goliath Coffee Roastery in Wetherill Park, start of your food adventure by trying a few of the different coffee blends available. Clarissa and David, the owners of Goliath, have spent the last few years perfecting not only their coffee blends but the space in which they serve the coffee. When you walk into the Brew Bar, your senses are instantly transported to a small Italian espresso bar in the middle of a metropolitan city. With a standing bar perfect for intimate conversation over a piccolo, and a large screen projector overhead projecting custom-designed graphics brings the entire Goliath brand seamlessly together – it’s a space that makes you feel so comfortable it’s a struggle to leave. Not only do Goliath run the brew bar, but they also supply their coffee to a selection of local cafes. The brew bar is open every Friday and Saturday from 8 am – 1 pm.
We recommend heading in mid-morning to save yourself time for the other hidden gems along The Horsley Drive.”
For full article, click here to visit The West Journal
Image courtesy The West Journal
GLOBAL DIRECTORY: BESTCAFEDESIGNS.COM
A big thanks to BESTCAFEDESIGNS.COM for including us in their GLOBAL DIRECTORY. Head to their website, a premier design publication and global directory of cafes and cafe professionals. From the charming streets of Paris to the serene landscapes of Kyoto, and from the bustling scenes of Sydney to the vibrant community of Barranco, BESTCAFEDESIGNS.COM celebrates the beauty, architecture and innovation in cafe design worldwide.
* Now ranked in top 100 architecture blogs
TIKTOK: @ANZ x SHARK TANK
TIKTOK: @SYDNEYFOOD BROTHERS
INSTAGRAM: @MIOMEDIA GROUP
INSTAGRAM: @DAI_LE MEMBER FOR FOWLER
