A bIT ABOUT US.
We grew up in Wetherill Park. Italian families, coffee always on the stove, small business in the blood going back four generations. It isn't a dramatic origin story. Western sydney was just home and it's where Goliath began in 2013.
David spent Almost two decades working across every corner of the coffee industry before we opened. Cafés, barista work, roasteries, wholesale. every role quietly building a standard. Not a philosophy. Not a brand position. Just a very clear sense of what happens in the cup when you get every step right, and what happens when you don't. He runs the roastery, leads the roasting program, and spends more time at the cupping table than anywhere else. David would rather you notice the coffee than him.
We source with care. SPECIALTY COFFEES, single origins, seasonal lots, producers we trust. We cup constantly. We're not chasing trends. We're looking for coffee that holds up every single time you brew it.
Our team roasts on a Loring Smart Roaster, the first to land in Sydney. it's the most precise, cleanest machine available: 80% more energy efficient than a traditional drum roaster, near-zero emissions, built for the kind of consistency that shows up in every cup.
Clarissa's background is in food publishing. Sixteen years creating content, developing relationships, and connecting people across Australian food culture. She brings that same instinct to Goliath. The relationships, the community, the experiences - that's her domain.
Three days a week - Thursday, Friday, Saturday - the roastery becomes a brew bar.
It started as a way to share what we were doing. It's become the part of the week
we look forward to most. Regulars, first-timers, café owners, home brewers. everyone's welcome! Some of the best conversations happen over a simple cup and good company.
We have a team we're genuinely proud of. People in the roastery and behind the bar who care about the same things we do. They're a big part of why this works.
What we've built feels less like a business and more like a place people genuinely want to be part of. We're not the loudest name in Sydney coffee. That's never really been the goal. We just want to make something worth coming back to.
David + CLARISSA
Goliath Coffee Roasters
From Western Sydney. For wherever you brew.
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.
Powerhouse Food: Producers 2.0
Earlier this year, we welcomed the Powerhouse team and their guests into our roastery in Wetherill Park as part of Powerhouse Food: Producers 2.
The series brings people behind the scenes of Western Sydney’s food and beverage industry, introducing them to the producers, makers and businesses behind some of the region’s best food and drink.
Coffee was our part of the program.
On a Sunday morning in March, we shared the roastery, our story and a little of what goes into the coffee we roast here. We talked about the producers we work with, how we source and roast our coffees, and the journey from green coffee to the cup.
We were also joined by Daniel Vella, General Manager of InterAmerican Coffee, who shared his perspective on coffee sourcing and the producers behind the coffees we work with.
There was plenty to taste along the way — freshly baked pastries from our friends at @Dolcettini, and a coffee flight that explored one coffee brewed three different ways.
Most of all, it was a chance to spend time with people who were curious about coffee and interested in what happens behind the scenes.
Goliath has been roasting in Western Sydney since 2013. It’s where we’ve built our business, developed long-standing relationships and continue to do our work every day.
Being asked to be part of Powerhouse Food: Producers 2 was meaningful to us. It was a chance to share what we do and to be recognised alongside the many producers, makers and businesses that contribute to the character and diversity of Western Sydney.
With Powerhouse Parramatta opening its doors soon, it’s a timely opportunity to celebrate that community and the people who contribute to it.
We were pleased to play our part.
Thank you to EVERYONE the @Powerhouse team, Daniel @INTERAMERICAN, our friends at @Dolcettini, and everyone who joined us at the roastery.
From Western Sydney. For wherever you brew.
HELD ON Sunday 29 March 2026
📍 Goliath Coffee Roasters
📹 @joshrobenstone x @powerhousemuseum Styled @sian_redgrave
@sydneyfoodboy TAKES YOU BEHIND THE SCENES
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
THE MEDIA ARCHIVE.
INSIDE OUT magazine, DECEMBER 2021
CHoice australia - Subscription services that deliver to your door 2021
AUSTRALIA HOUSE & GARDEN MAGAZINE DEC 2019
THE WEST JOURNAL EDITION 1 VOL 2 SUMMEr 2021
INVEST NSW
THE WEST JOURNAL EDITION 1 VOL 1 2021
