NEW Iced Coffees & the Rise of the Flexitarian

This last month has been a huge one for First Press Coffee with the launch of TWO new products – our Mocha Iced Coffee and our Iced Coffee No Added Sugar – both made with Australian almond milk. The development of these new additions to the Almond Milk familywere equal parts passion project and in response to the feedback of our community.

Both made with our signature cold drip coffee and Australian almonds, our Mocha is an indulgent treat made with sustainably sourced cocoa, while our No Added Sugar is exactly that – a creamy, healthy, iced coffee with not much else.

But why are we, passionate black coffee advocates, now passionate about plant based milk?

The truth is, although we are staunch black coffee drinkers most of the time, we also all enjoy the First Press Original range mixed with milk, in smoothies etc, and as many of us are now ‘flexitarian’ the ability to sub out dairy for a plant based milk is really appealing.

If you are saying ‘flexi-what?’ – its ok. It’s a term that is gaining prevalence in our modern day, but means simply (according to Health Line) “a style of eating that encourages mostly plant-based foods while allowing meat and other animal products in moderation”.

So why may a Flexitarian diet be worth exploring?

Obviously there are the ethical benefits associated with not using animals for their produce, but a flexitarian diet also offers benefits for your health, lifestyle and our environment.

Flexibility – it’s all in the name! This way of eating is all about inclusion rather than exclusion. It is the introduction of new foods, or varied quantities of foods you may have eaten previously. This helps you gain essential nutrients like protein from plant-based sources rather than meat – beans, legumes, peas, nuts and seeds as an example, are all excellent protein sources. There are also many meat substitutes now available like Beyond Meat, so you can still have your ‘beef’ burger, or ‘chicken’ parma. Don’t knock ‘em till you’ve tried ‘em, some of them are scarily close to the real thing.

Potential Health Benefits
Reducing meat consumption, and the consumption of highly processed foods, along with eating diets high in fiber and healthy fats can decrease your risk of heart disease and help you maintain a healthy weight.

Do your research though! We are not dietitians, you need to ensure whatever dietary choices you make, you are getting the right fuel and nutrients for your body first and foremost.

Reducing meat consumption is an essential part of our journey to positively affect climate change. The greenhouse gas emissions and natural resources used in animal farming at our current rate of consumption are detrimental to our environment .

The farming of plant proteins uses 11 times less energy than animal proteins, with far fewer resources required when compared to raising animals.

At First Press, we believe that if the most people in the world replaced some of their animal sourced meals with plant based options, the world would be a better place. You don’t have to jump to the extreme, but if everyone moves a little, there will be less stress on the environment and our bodies.

We are not alone in this belief, as plant based foods are one of the fastest growing categories in food and beverage.

And, if you do decide on a lower dairy consumption with your daily brew, we’ve got you covered plant based or straight up, ready to go straight from the fridge.


Sustainable and ethical coffee sourcing

o coffee estate in Brazil

As First Press Coffee grows and we introduce new products like our Almond Milk Iced Coffee we are exposed to more options for coffee bean sourcing. How we assess these options to make our sourcing choices is intrinsically linked to the core values of our business. 

So what do we look for?

Obviously quality is important. We use only specialty grade coffee which isn’t that common for your usual supermarket RTD iced and cold brew coffees. It is something we pride ourselves on, but to us quality is more than just delicious consistent cold drip coffee flavour. 

Quality is also about the relationships we have with our suppliers and the relationships they themselves have with their networks and communities. Our coffee roasters Rumble have direct relationships with all producers ensuring quality of supply. They have also developed a unique roast profile for our beans ensuring consistency of flavour for our cold drip. Most importantly though, they purchase all of their coffee via transparent trade. This means they publish all their purchase prices, which are well over market rate, so we can be sure producers are paid a fair price. A price that allows them to reinvest in their people and their land. 

One of these producers is O’Coffee in Brazil who supply the 100% arabica beans for our Almond Milk Iced Coffee and our First Press Black Cocktail Mixer  range. A big focus for O’Coffee is investing in the livelihood of employees and their families. They support the community in many different ways including providing volunteers and donations to local schools and kindergartens, supplying vegetable seedlings for over 30 families to plant crops each year, and providing a range of training and education courses for all. 

Along with quality and community, it is also integral to us that our producers use ethical and sustainable farming practices. Global organisations like Rainforest Alliance and UTZ offer certifications for producers that meet stringent guidelines and standards for categories including sustainable framing and agricultural practises, wildlife conservation and fair treatment and good conditions for workers.

O’Coffee are not only Rainforest Alliance and UTZ Certified, they are also one of the first companies to be Rainforest Climate Module Certified in Brazil. 

These certifications have been awarded due to the O’Coffee’s standout Environmental Management Plan which includes initiatives like ecological treatment of pests, large scale waste management/composting programs and most impressively, massive areas of permanent preservation. There are approximately fifteen million square meters at O’Coffee exclusively devoted to preservation and conservation of native species. 

As well as our Almond Milk Iced Coffee and Black Cocktail Mix range, our classic range of cold drip uses coffee sourced directly from four farms owned by the Gabarra Teixeira family in Brazil.

We have had the pleasure of meeting the son Pedro who has informed us of how they contribute to the community and the land. Not only are they Rainforest Alliance Certified, but they have built two large aviaries to rehabilitate and release birds (mostly rescued from illegal trade).

They are also doing another project which involves reforestation of 20 hectares of their land. Students from nearby schools are invited to come for planting days and educated about forest animals. They are also focused on research and the relationship between the wildlife and farming practices. Last year there was a research project studying mammal habits along the coffee plantation, and this year studying the relationship between pollinators on different kinds of coffee plantations. 

For us, there’s a lot more than cold drip that goes into each bottle of First Press. Quality, community, transparency and sustainability – just a few of the added ingredients that matter to us. 

Explore our range of sustainable and ethical cold drip coffee.

Introducing First Press Black Cocktail Mixer

Did somebody say Espresso Martini time? The First Press team have been hard at work, slaving in fact, on creating a special formulation of our classic Cold Drip concentrate specifically for use in coffee based cocktails. It’s smooth, bold, strong and delivers the ultimate Espresso Martini crema – thick, long lasting, luscious, delicious.  

The R&D on this bad boy has been a real slog, we swear! Many long hours spent mixing and drinking cocktails, sigh. But all our hard work has paid off, this cocktail mixer is really something special.

The delicate cold drip coffee extraction process creates a smooth black coffee, lower in acidity and naturally sweeter than traditional espresso. This makes it perfect for coffee cocktails as you don’t have to balance any bitterness or acidity with sugar syrups. It also makes a bold black coffee to drink alone. Interestingly, the cold drip process also extracts higher protein levels from the coffee grounds which helps to deliver an espresso martini crema unlike any other.

Just like our current range, the coffee is of course all specialty grade, sourced ethically from farms with sustainable agricultural practices. But how does it differ from our regular Cold Drip concentrate we hear you ask? Firstly we have worked closely with our coffee roasters Rumble Coffee to source and roast beans specifically for espresso cocktails. Robust chocolate, hazelnut and plum flavours, with a rounded palate. Secondly, we have produced the cold drip at triple strength. This ensures that when mixed, you have great coffee flavour without the need to use a lot of volume. Phew. No watering down your booze.

So what now? Obviously you can tell your local bar to get on board – we don’t want you drinking sub par Espresso Martinis when there’s First Press Black available.

And you can also grab yourself a bottle from our online store and get mixing.

Don’t forget to snap your creations and share with us on the socials – @firstpresscoffee – Instagram & Facebook

Here’s our favourite recipe to get you started!

First Press Black – Classic Espresso Martini 


  • 30ml Vodka
  • 30ml Coffee Liqueur
  • 45ml First Press Black Cold Drip
  • Ice


Pour ingredients into a cocktail shaker, add ice and shake well. Strain into a chilled martini glass to serve.

If you are a bartender reading this, realising that your time could be better spent slinging quality cocktails rather than spending hours batch pulling espressos – get in touch! Your venue can save time and money, and most importantly ensure consistent, delicious premium coffee based cocktails, every serve.

For wholesale enquiries you can reach us at:


p: 1300 768 654

A First Press guide to – A Melbourne Summer

Summer is officially here ladies and gents. As the weather heats up what’s cooler than being cool? Ice cold. . .  coffee! 10 points if you can pick the song reference.

When we started this blog it was a glorious 34 degrees in Melbourne, and while the sun flooded in our office windows here at our HQ in Kensington we started  chatting about our favourite things to do in our fab city over the summer months.

This has lead us to the inspiration for this post and our first official “First Press Guide To”. Enjoy!


The First Press Guide to – A Melbourne Summer



To Rooftop Cinema. In a city famous for its rooftop experiences, this one has got to take the cake. A large movie screen framed by the Melbourne skyline playing a selection of nostalgic, classic and recent release films. Coupled with a cracking bar and view you’re crazy not to go. Find out more at – Rooftop Cinema Melbourne


Yoga in the park. Centre your Chi and destress from all the craziness of the silly season with an easy to follow yoga class for all levels. Set in the beautiful surrounds of Edinburgh Gardens in North Fitzroy, Blooming Happy Yoga is on 10am Saturdays and Sundays and will leave you feeling good inside and out. Find them on Facebook @bloominghappyyoga


The Escher X nendo / Between Two Worlds exhibition at NGV. A truly groundbreaking exhibition, the NGV engaged Chief Designer and Founder, Oki Sato, from the acclaimed nendo design studio in Japan, to enter into what they are describing as a collaborative dialogue with renowned dutch artist Escher. The result includes large scale immersive spaces and installations not previously attempted by an Australian Gallery. For lovers or art, design or even just a great night out thanks to – NGV Friday Nights


At Notel Melbourne. If you a reading this and thinking ‘But First Press, I live in Melbourne, I don’t need accom’. Who cares! We are willing to bet your bedroom is not as cool as a fully converted 1960s airstream trailer. Treat yourself to a truly unique experience. Best of all, their mini bars are stocked with free First Press Coffee, so no need to pack your esky for your morning cold drip fix #winning – Book Here


Cold Brew & Tonic. Trust us. All you need is a bottle of ‘The Purest’ and some of your favourite tonic. Mix 50/50 and enjoy. Effervescent and refreshing, tonic is an excellent compliment to the berry and citrus notes of our lighter style ready to drink brew. For an after 5 version we recommend that you spike that bad boy with gin.

Don’t forget

To stock your fridge with your favourite cold drip (that’s us!) so you can stay cool all summer long. Check out our awesome subscription options to keep your supply in check and save 10% on all orders – First Press Subscriptions

First Press Coffee. . . Lightening up your Day

It has been 4 years since we have introduced the first bottles of delicious First Press Cold Drip coffee. The 50ml Little Kicker being bottled by hand before the long day at the Farmers Market is a fond memory.
The old 50ml little kicker. The drinks that started the First Press journey.
Since then, we have learnt some more about the market, lost a few hairs through the perils of running a business and become more inspired to bring you premium experience through bottled coffee. One thing that we have noticed customers ask is whether we can make a larger drink to enjoy as a coffee. We had the 50ml kicker (which turned to 100ml) and the 500ml bottle which contains 10 shots, not an easy feat to continually sip throughout the day. While these drinks have been great for those who love a strong coffee or wanting to mix with other ingredients, we have felt a need to venture our range into the ‘grab and go’ convenience market. A coffee that is a little less strong but still contains the favoured taste and clean buzz that is renowned with cold drip and cold brew coffee. We have been working diligently over the winter months for our new creations. They have been inspired by cold brew trends in other markets and the desire to create cold drip beverages to a wider market.
Alas, it is time to introduce the new gang, our line of ready to drink cold drip coffees.
‘The Purist’ was a result of wanting to offer a beverage that displays the floral notes of coffee. A lighter roast with beans from Colombia and Ethiopia, this coffee will have strong berry notes with a dash of chocolate on the finish. The intention of this drink was to display some of the sweeter notes of coffee through cold drip coffee without adding any additives. While it’s a lighter strength on the pallet, the drink itself is strong in caffeine and will give you the creative force you desire.
‘Black Cacao’ is our first adventure into the black cold drip coffee with adding a dash of some very tasty ingredients. Using our Brazil bean which is used for our naked range, we have created a lighter brew. This gives a soft taste profile with chocolate and citrus notes. We have added cocoa into the mix and a hint of coconut sugar. Our intention is for the coffee to still remain the hero, and not overpower it with other ingredients that swallow the beautiful subtle notes that occur through cold drip coffee. Think of a black mocha with a slight sweetness and a lingering chocolate finish. We love this for a dash of indulgence without putting a rocket on your sugar levels.
The new ready to drink range from First Press
They have been on the shelf for a few weeks, but we have been sipping away for months to perfect the formula. They are great to sip over time when you want a lighter finish on the pallet. Don’t be fooled though, the word ‘lighter’ does not mean you won’t feel the clean buzz of First Press. Take a sip, get to work and hustle towards success.

First Press Turns 5! Here’s what we’ve learnt so far. . .

A few weeks ago we celebrated First Press’ 5th birthday. It is safe to say it has been a wild ride so far! One thing we love here at First Press – almost more than a fresh batch of our concentrate – is parties. So we decided to throw a birthday bash to celebrate our 5th year in the business-sphere, and invite our friends, family, mentors and supporters to celebrate with us.

The result was a night to remember complete with espresso martinis on tap, delicious food from Goldilocks lunch box, an epic playlist and heartfelt speeches in the company of an amazing group of people.

The highlight was thanking our community personally and sharing some of the (exhilarating) highs and (terrifying) lows of starting and growing First Press.

In this post we’ll share some of the highlights from our speech, including the major milestones experienced, some of our biggest learnings to date and a few behind-the-scenes challenges that we haven’t shared publicly before. Keep scrolling for this, plus pics from our birthday party! If you’re a creative, entrepreneur, business owner or someone with a passion project you want to launch, we hope that our insights will help you along your way.


It’s all in the numbers

When we started First Press back in 2013, we knew we were in for a big ride. What we didn’t know – or expect – was just how big this journey was going to be.

One of our steepest learning curves has definitely been in sales. In the early days we brewed and bottled First Press out of our apartments to sell at single digit temperature farmer’s markets, eventually moving on to approaching stores and cafés directly. With cold drip still pretty much unheard of in Australia at the time, we faced a lot of reluctance and rejection – with Jimmy even being laughed out of a cafe once!

Eventually after much walking around explaining the benefits of cold drip and encouraging basically anyone we met to try our coffee, a few stores and cafés took First Press on board, the word spread and our sales started to grow. Today First Press is sold in independent retailers, health food stores and cafés around Australia, as well as through our online store, and we have become the leading cold drip brand in the market.

Sales is often one of the biggest challenges for any new founder; hearing no over and over can really take its toll on even the most resilient founder, and it was no different for us. But we learnt that sometimes sales is just a numbers game; the more you put yourself out there, the more experience and confidence you’ll gain and eventually you’ll find ‘your people’ – the ones who say a resounding yes to your product and are willing to bet on you and your business. A key learning was reframing our sales process. Rather than focusing on the yes, we used it as a practicing tool to eloquently express our pitch, and learnt through every rejection. This took away the pressure of results we didn’t have control over at that stage.

Life is like a box of chocolates…

Or in this case, Little Kickers. A huge learning for us has been to always be ready and willing to respond quickly to change. Most startup journeys are like a rollercoaster ride where at first everything’s humming along well, you’re on a steady ascent and excited as you keep reaching higher… only to all of a sudden be surprised by an unexpected, daunting drop.

We definitely had a few roadblocks that tested our dedication to the business. We had some serious challenges in meeting demand for our product while trying to build our own production facility to make First Press on scale. We’ve also run dangerously close to running out of money if it wasn’t for our alternative (short-lived) careers as Uber drivers, learning how to make cash-flow forecasts and most importantly, being proactive. You might not always know what’s coming in startup life, but the more you are willing to be flexible, the easier you’ll get past any hurdles.

You are your business

The most surprising thing on our business journey has been the level of personal growth that comes with running a business. Starting a business really puts every insecurity at the forefront and brings up emotions and sides of ourselves that we hadn’t seen. Our fears, any self-doubt and how we react to stress are inevitably bound to be tested at some point, usually in very challenging moments.

The best way out is through. This meant that we had to face those feelings directly instead of distracting ourselves from the problem. Speaking for ourselves, our biggest areas of exponential growth has come from facing our fears and supporting the other to do the same. Knowing that there is an ebb and flow to things and that the challenging moments will pass, is another. Failure, success and growth all go together and if you can learn to embrace all sides of running a business, both the positive and the difficult moments, you’ll be able to withstand any challenge coming your way. And you will inevitably grow immensely as a person during the journey.

What’s next?

To wrap up, we also shared a few of the very exciting things that we have in the pipeline for First Press. We have a new product launch planned for summer and more initiatives to grow brand awareness and give back to our community. We are also laying down the foundations for expansion into Asia, larger distribution across Australia and establishing direct relationships with our coffee farmers to ensure greater sustainability from farm to cold drip.

We hope you enjoyed this post and sharing in the learnings we have had from our five years in business! If you’d like to stay updated on news, product launches, events and all the exciting things happening at First Press, sign up for our newsletter below.

Jimmy & Hamish
Co-founders, First Press Coffee

Interview with First Press co-founder Hamish Walmsley

It’s time for First Press’ second co-founder to take the mic, Hamish Walmsley. With a background in one of the world’s largest tech companies and a huge passion for environmental sustainability, Hamish’s leap into entrepreneurship wasn’t a straightforward one — in fact, he was initially reluctant to start a cold brew business. Here he shares what it took for him to finally take the leap into co-founding First Press, how reluctance turned into a love of startups and cold drip, and his major aha-moments along the way.

Hey Hamish! Tell us how your journey with First Press started?

I was working in sales at a tech giant when Jimmy first came to me with the idea for First Press. I was very much a high achiever constantly working towards the next goal and managing a lot of people, but I’d had doubts for a while about whether I was in the right kind of role and if I should make a career change, and I felt quite lost about what to do next. Then Jimmy came back from overseas raving about cold brew and how massive it was in the US, and that’s where it all started, toying with the idea of starting our own coffee business instead of working for someone else.

Did you dive right in from there on?

No not right away. We both fell in love with the idea of starting a business, but I still wasn’t sure if cold brew was the right thing. I hadn’t experienced cold brew or seen what Jimmy had, but over time as the business vision took shape and I started looking into the numbers, I began to really see the potential. I’m very numbers driven and the numbers were what got me across the line at first.

Once we’d jumped in and the business started gaining momentum, my excitement switched into being almost an obsession. I loved the creative process and how I was constantly learning new things, so I ended up taking time off work to focus full-time on growing First Press. I just wanted to keep creating, growing and learning and since I was doing it all for the business, I felt like I was creating something of my own instead of for someone else, which was an amazing feeling and a huge motivator.

We hear you’re a bit of an inventor too?

Haha yes you’ll often see me with a tool in hand or going around our warehouse building or tweaking things. I am a self taught engineer in the sense that I built our production facility and I’m always looking to improve efficiencies in the business, how we can save on finances, improve logistics or make our coffee taste even better.. a lot of my time and energy goes into that.

I have a tendency to dive into a project and usually struggle to hand it over, but I’m getting better at delegating as we grow. The journey of building and managing our own production has almost inspired a new identity in me, and that’s another thing I love about running your own business – you’re constantly evolving as a person, with the business.

First Press is 5 years in now and has become Australia’s leading cold drip company. Where do you see the business heading in the future?

We’re fortunate to have experienced such fast growth in the last years, and while we might not become the biggest coffee company in the world our hope is that we will have the biggest voice on the environmental impact of coffee production. We really care about First Press’ ecological footprint and constantly audit the business to see where we’re at to try and make sure we’re doing everything we can to be carbon neutral, that we’re using ethically sourced beans and that our materials are recyclable.

We’re launching a workshop series soon to help educate our community on sustainable coffee practices and share ideas for how we can collectively create a more sustainable industry. Friends often see me go on passionate rants about the environment, but the workshops will be somewhat more organised haha.

What are some key learnings you’ve had on your First Press journey, that you want to share with your community?

A huge aha-moment for me came in the early stages of First Press, when I learnt what purpose truly meant and how important it is to lead your life with a clear purpose that you are passionate about. It makes a massive difference not only for your personal wellbeing, mental state and motivation but also for the results you create in the business.

Another thing is to make time for yourself to rest and recharge, no matter how hard or tempting it is not to. Sometimes it’s easy to lose sight of what you’ve achieved when you’re in the business, so it’s good to have downtime and take time to reflect. To understand when you’re too stressed and really aim to look after yourself.

Running a startup can be really intense and is not for everyone, but the incredible joy and fulfillment you feel when you see a project come to fruition and your customers love your product, it far outweighs any challenges you face.

Thanks Hamish!

Interview with First Press co-founder Jimmy Elias

Today we’re chatting to one half of the First Press founder duo – Jimmy Elias. For someone who didn’t consider himself entrepreneurial and initially dreaded pitching First Press to potential stockists, Jimmy has done a big and very inspiring journey. Today he thrives on growing the business, loves the sales process and passionately shares his business knowledge with aspiring entrepreneurs.

Grab yourself a little kicker and get ready to read about Jimmy’s slightly unusual way of co-founding First Press, his learnings from five years in the business, and his top three tips for aspiring entrepreneurs.

Hey Jimmy! So we heard that you came up with the idea for First Press in a pretty unexpected way?

Yes before First Press I actually didn’t see myself as entrepreneurial at all. I was interested in personal development and anything that would help me reach my potential, and I always considered myself to have a big ambition. I felt like starting a business was one of the ways for me to reach this ambition and to give me the freedom to achieve what I want in this life, so I was just waiting for the right idea to come to me. At the time, I was backpacking through the U.S and came across cold brew coffee at Whole Foods. I tried it and was amazed by how tasty it was, that I could have it without any milk or sugar and it made me feel dramatically different to other coffee – really alert with no caffeine crash! I was also drinking it before I went for a run and it was definitely a powerful pre-workout. I had set the intention that I would find a business idea, and the seed was planted. Although it took some time and a push from the universe to actually make this happen.

Was it a straight path from there?

Not at all. I wasn’t sure how to go about starting the business, but luckily I was really bad at the advertising gig I was working, I was at the bottom of the ladder and extremely bored. They decided to not renew my contract which was an absolute blessing, as this gave me the push I needed to make this happen. I also had no money after traveling, so I wasn’t leaving a comfortable income or lifestyle, so I was hungry to make this happen.

I also met a business coach called Grant who was instrumental in helping me take those first steps and is still apart of the business today. From there I tried getting Hamish on board (First Press’ other co-founder) which wasn’t an easy sell at first. It took a few meetings and wines to sell the vision of scaling our very own business. When he saw the numbers and potential, he was in. When looking back at these events I can definitely see that there were some forces outside of human intention that were making this happen.

What’s been your main motivation or vision since you started the business? Has it changed or stayed the same?

In the beginning I had this blind belief that everyone would love cold drip coffee once they tried it. I thought we would be a million dollar business within six months haha. That’s not exactly how it works, but I think you need a bit of that kind of irrational belief at the beginning to get you started.

We’re still very driven by wanting to share the wonders of cold drip with the world and offer a great tasting, healthy and high performing alternative to normal coffee and energy drinks. But today we also see First Press as an engine for change for things we’re really passionate about, such as moving towards sustainable and fair trade coffee production, improving people’s health and sharing business advice and tips with new startups and the community. Community is everything to us and a core value of our business. We wouldn’t be here today without all of the support and guidance from our family, friends, customers and suppliers.

Speaking of sharing business tips – what’s your best advice that you’ve learnt along the way, for aspiring entrepreneurs?

Three things stand out that are helping me to this day:

  • Find your area of discomfort and dive into the things that scare you. I was terrified of going into stores to sell First Press, but once I started seeing it as a way for me to grow, not necessarily to get a yes, it got easier and the more I did it the more comfortable I became. The discomfort never ceases, you just find different situations where it exists and you physiologically get used to doing things that you fear. You have have let the body and brain know that many of your fears are completely irrational. This requires action. Figure out what the main things are that make you nervous but will help grow your business, and just start doing them. Get used to sitting in discomfort and practice detaching from the actual result, and see it more as a task to grow as an individual instead.
  • There are times when action needs to precede belief. Sometimes when starting out you just have to get out there and act as if you can do something, even if you don’t believe in yourself at first. Once you’ve put yourself out there enough times, you’ll eventually start seeing results and that reinforces your belief in yourself. So you’re essentially building the evidence for you to believe in yourself and your idea. It can be challenging at first but it does get easier, and you will feel a huge sense of accomplishment and experience a lot of growth once you dive in. Action moves energy and creates momentum.
  • Surround yourself with the right people. By the right people I mean people who support, inspire and challenge you. Having a support system for me has been invaluable; there have been many times when I have wanted to quit or run away, but having Hamish and our team, our mentors, friends and family have kept me going. You are only as strong as your network around you. Just picking up the phone and talking to someone who has faced the same thing, and get a few words of encouragement, some tough love or advice, that’s an incredibly powerful thing in helping to keep you going. It’s not an easy journey, but having someone put some perspective into your worries or anxieties can dramatically reduce the time and distraction that they can create.

 Any final advice you want to share?

It’s a long game and the sooner we start to believe in the journey itself and not the destination, we can begin to open the doors for transformation and success. We can always find other people to compare ourselves to give us signs that we should be doing or achieving more. Use your own progress as the measuring tool and that everyone’s journey is unique and beautiful in its own way. The other advice (which I am still learning) is to not attach your identity to your work or business. This ties your self worth to the performance of your profession which inevitably ebbs and flows.

Thanks Jimmy!

Wrapping up 2017 with Hamish & Jimmy

Q&A with Hamish + Jimmy

It’s been a big year for First Press. Amongst the common trials and tribulations of growing First Press, a few big changes have taken place. A new production facility has been built, the RTD range has finally hit the shelves with a brand revamp & expansion into two new states, keeping us both on our toes.

Among these changes we have learnt some great lessons, strengthened our community and are ready for a rambunctious 2018.

The First Press Family sitting patiently, awaiting consumption…

Sum up 2017 in three words:

J: Pushing the limits
H: Into the wild

Biggest lesson learnt in 2017:

J: The value of our community around us. We don’t feel energised both personally and as a business if we aren’t connecting with others around us and looking for opportunities to collaborate and grow as a community. We are incredibly grateful to have such an amazing network of suppliers, customers and friends. Without them we have nothing.
H: Having a deeper understanding of our coffee has made me fall in love with the industry. Meeting the farmer and seeing how much heart goes into the process from seed to bottle has made me infinitely more inspired to sell great coffee. Transparency has become incredibly important and we believe that the wider world needs to understand the process that has gone into their cup of coffee.

Biggest challenge:

J: Trying to release two new products, expanding into two states whilst in the middle sneaking a month long expedition to Burning Man (sorry Hamish) was one of the hardest things I’ve ever had to juggle.
H: Scaling up our production facility while still keeping the heart and soul of something that you used to make in a small batch cold drip coffee.

 Favourite collaboration:

J: We are incredibly rapped with brand revamp and design of our new products. Meeting Sons of Smith has made us think deeper about our brand, what we want to express from our products and what we are really trying to bring to the shelves. This work make you realise that it’s a lot deeper than just cold drip coffee.
H: Our partnership with our roaster Rumble has taught us immensely about the coffee industry. They put transparency, quality and good ethics above everything and this transfers to the amazing beans they source.

Finish this sentence: Next year we will…..

J: Bring out two new products that will change the face of the cold coffee market.
H: Really start to explore how we can innovate in the environmental space and give back to the planet.

Adios Muchachos!

The Stockist Page is Back

As you have no doubt noticed we have been slowly updating our website over the past 6 months. In this process we have had to take our stockist page down to update the locations.

We are happy to announce that the stockist page is up and running so you can find your closest First Press Cold Drip coffee  source in the click (maybe two) of a button.

If you want to find your closest stockist head over to this page and replenish your fridge now!

Thank you for your patience through this process and stay tuned for more updates and many more stockists over the coming months.

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