From the Gold Coast to the world stage, Blackboard Coffee Roasters has built its reputation on quality and transparency. As a trusted Acaia reseller, Blackboard also provides baristas and home brewers with the precision tools to elevate brewing experiences.
At the heart of Blackboard’s pursuit of excellence is Danny Andrade. As the Co-owner and Managing Director, his work spans sourcing, education, quality control, and relationship-building with producers. Recently crowned 2026 Australian Roasting Champion, Danny’s approach reflects a balance of discipline, curiosity, and trust in both palate and process. We sat down with Danny to talk about his journey, the importance of taste and tools, and what’s next for Blackboard.
This interview has been edited for clarity.
Can you introduce yourself and your role at Blackboard?
Hi, my name is Danny Andrade. I am based on the Gold Coast in Burleigh Heads. My role at Blackboard involves building strong relationships with producers and suppliers while leading and managing our team. My work includes sourcing and buying green beans, barista training, quality control, and supporting our cafe partners.
At its core, my role is about helping people connect with coffee in a meaningful way, whether that is through education, our café partners, or translating what the producer intended into the cup.
Blackboard has a strong reputation for quality and authenticity. How did your own coffee journey lead you here, and what drew you to the Gold Coast scene?
My journey in coffee has always been driven by curiosity and a deep respect for craft. I’ve worked across different parts of the industry, and over time, I became more focused on quality, transparency, and the story behind each coffee. That’s what drew me to Blackboard — the commitment to doing things properly and honestly.
The Gold Coast coffee scene is exciting because it’s still evolving. There’s a strong sense of community, and people genuinely care about what they’re drinking. That creates space for quality-driven conversations and for pushing standards higher together.
You’ve taught many baristas and roasters. What’s one thing you always emphasize when it comes to excellence and consistency?
Keep updating yourself and taste everything you create. Taste is the key to consistency and excellence. Equipment, recipes, and processes all matter, but without tasting constantly and critically, you’re working blind. Your palate is your most important tool.
Winning the 2026 Australian Roasting Championship is a huge achievement. What was that experience like for you, and what do you feel were the key elements behind your win?
Winning the 2026 Australian Roasting Championship was honestly overwhelming in the best possible way. I felt an enormous sense of gratitude to the people who’ve supported me, to the producers whose coffees I get to work with, and to the Australian coffee community that continually pushes standards forward. There was also a deep excitement knowing this win means I get to represent Australia on the world stage, which is a huge honour. Australian coffee has such a strong reputation, and carrying that into an international arena is something I don’t take lightly.
The key elements behind the win really came down to experience, discipline, and taste. Years of working as a roaster have trained my instincts, but this competition demanded more than instinct. It required intention. I practiced relentlessly, refining small variables, trusting repetition, and constantly calibrating my palate. A lot of tasting went into every decision, learning to listen to the coffee and respond to what it needed rather than forcing a profile. In the end, it was that combination of experience, preparation, and deep sensory focus that made the difference.
What role do tools like Acaia scales or the Orbit grinder play in giving you confidence behind the bar or in the roastery?
I have very high standards when it comes to coffee quality — and that includes the tools I use. Acaia has always been my favourite brand for scales because of their build quality, accuracy, and consistency.
Recently, I’ve been playing with the new Orbit grinder from Acaia, and honestly... WOW. The aesthetics, the design, and most importantly, the cup quality are on another level. It produces incredible filter coffee. Being able to adjust RPM lets you really explore flavour and texture. The fact that you can control and customise everything through the Acaia app makes it incredibly powerful. It gives you confidence because you know the tool won’t limit the coffee.
Coffee is constantly evolving. What excites you most right now in terms of experimentation?
That’s exactly why we all love coffee — we’re always pushing boundaries. What excites me most right now is how closely producers and roasters are starting to work together. Building real relationships and connecting both sides of the world is key. That collaboration is what will take coffee quality to the next level, not just new techniques for the sake of novelty.
What’s the last coffee that really impressed you, and why?
The coffees that impress me most are the ones that feel honest — where processing enhances the coffee without overpowering it. When balance, sweetness, and clarity come together naturally, that’s when a coffee really stands out to me. Panama: Hacienda La Esmeralda Montaña 7B and Kotowa Hybrid Washed Lot 252b, Kenya: Ngacha Coffee Estate Competition Series Red Honey were the highlights for this year.
When you brew a cup for yourself, what gives you the most satisfaction?
When the cup is clean, expressive, and true to the coffee’s origin. And when I know it’s the result of intentional decisions at every step, from the producer to the brew.
What’s next for Blackboard Coffee Roasters? Any exciting projects, coffees, or collaborations we should look out for?
We’ve just invested in a new Loring 7S Nighthawk roaster, which gives us a much higher level of accuracy and control for small lots. Especially for our Special Reserve and limited-release lots. This allows us to be more precise in how we develop flavour, consistency, and clarity in the cup.
On a deeper level, I’ve been building long-term relationships with producers around the world. That’s where some of the most exciting work is happening. One of our key focuses, and something we’ll be doing even more of next year, is producing exclusive lots with producers we’ve visited in the past, as well as new partners we’re just beginning relationships with.
The long-term goal is to have the majority of our coffees sourced directly from producers we know and trust. And working with people who are open to collaboration and experimentation. By unlocking flavour together at origin, we can offer our customers truly memorable sensory experiences. These are coffees that reflect intention, connection, and craft at every stage.
Thank you for sharing, Danny.
From championship stages to daily brews, Danny’s approach reflects what Blackboard Coffee Roasters stands for: intention, precision, and respect for everyone involved in the coffee journey. As a roaster and reseller deeply embedded in the specialty coffee community, Blackboard continues to bridge producers, cafes, customers, and home brewers.
Find Blackboard Coffee Roasters on Instagram here.
Find out more about the Australian Roasting Championships here.