Founded in 2006 by Sam Gabrielian, the heart of Gabriel Coffee starts at our roastery, where all the magic happens. Our consistency without compromise approach is what  fuels the drive to deliver quality across all our coffees, techniques and relationships around Sydney and beyond.

In the early 2000s, the term 'Specialty Coffee' was a foreign concept, with the market being dominated by traditionalists and sticklers for old world techniques. Having a desire to go against the grain, Sam moved from managing his family cafe to roasting, entering and learning the trade that would become the foundation of one of Sydney's most recognisable coffee brands.


Building on this newfound passion, Sam would go on to participate in various competitions and also become appointed chairman of the 2004 ASCA Barista Guild. As demand for his coffee increased, this set in stone the wholesale business that is now Gabriel Coffee.

Today, our roastery is based in Sydney's lower North Shore, where the continuous journey of sourcing the world's best green coffee offerings takes centre stage alongside our commitment to produce consistency without compromise across our blends & specialty origin selections. Sourcing beans that aren't typically 'off the shelf' gives way to unique coffee experiences that we aim to share with you and your community.


Our small team of dedicated industry professionals thrives on the conversation of coffee and understanding the relationships between farm, roast & end brewing process is a source of our innovation and drive to showcase the best of what we do. 

Don't be led astray by the science and data that dominates today's coffee circles, we invite you to evaluate with your senses the next time you have your Gabriel Coffee experience.

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