The Local Pour - Seven Seeds

At @7seedscoffee, every pour starts with a story. The name itself nods to the seven beans smuggled out of Yemen that helped shape the modern brew world. But Seven Seeds is more than just a name—it’s a place built on passion, people, and purpose. From sourcing to roasting to serving, there’s intention behind every cup.

We caught up with co-owners Bridget and Mark, and Head of Quality Control Courtney, to talk about community, consistency, and why The Alternative is the plant-based milk they choose to pour.

Could you introduce yourself and tell us about your role?   

Bridget: “Hi, I’m Bridget and I’m one of the part owners of Seven Seeds.”

Mark: “Hey, I’m Mark. I’m co-owner of Seven Seeds Coffee.”

Courtney: “I’m Courtney, I work with Seven Seeds, I’m the head of quality control. But I wear a few different hats as well—internal training, procurement, and roasting.”

So, tell us a little bit about yourself and your background.

Bridget: “I’ve been in the industry all my life. Ever since school I’ve always worked in hospitality—different workplaces, but I’ve always loved the café environment and love coffee.”

Mark: “I’ve been in the industry for about 25 years. I started in hospitality and owned a small bar. I also studied fine arts, but when I realised how hard it was to sustain a career in art. And then I decided to get into coffee and did a small place in Brunswick and yeah, the rest just sort of took off from there.”

Courtney: “I’ve been in the industry coming up to 22 years. I started as a barista, moved into roasting after a few years, and now I’ve been roasting for about 15 years.”

What do you love most about your role?

Bridget: “It’s very diverse, but mostly it’s about people—customers, staff, workplace culture. Communication and creating a positive work environment are everything.”

Mark: “It’s the mix of creativity, science, and social connection. The creativity in fitouts and the social aspect of actually being around a lot of people who are passionate as well is really, really cool”

Courtney: “The variety. One day I’m roasting, the next I’m working with our wholesale customers, getting those coffee orders out the door or training our team. I love giving them the tools to help customers get the most out of our coffee.”

What’s important to Seven Seeds when it comes to culture?

Bridget: “For us, it’s all about honesty. Whether it’s with customers, staff, or producers—we work to keep everything transparent and open.”

Courtney: “That honesty and transparency runs right through the supply chain. We trust our producers, and they trust us. The feedback loop goes both ways, and that helps everyone improve.”

Mark: “Honesty and a real understanding of quality—from the farm all the way to the cup. That’s our focus.”

What about sustainability?

Bridget: “We started publishing our yearly impact report about seven years ago. It’s like our purchasing bible. We release price paid to all our producers to stay transparent about what we pay and who we work with.”

Courtney: “Sustainable practices are always evolving, but I’d say the impact report is a huge part of it.”

Mark: “I’m excited about seeing producers getting better prices and feeling optimistic. That creates a stronger future for coffee as an industry.”

Can you tell us about your beans and where you source from?

Courtney: “We source from over 10 countries every year. Guatemala, Colombia, Peru, Kenya, Ethiopia—we’ve built really strong relationships, some over 5–10 years. It’s exciting to bring in new origins and to work with producers.”

What can someone expect when they visit your Carlton café?

Mark: “Carlton is pretty unique location. When we first opened, we designed it to give people a full view of the coffee journey. We showcased the QC area, and you could see through to roasting. It was all about transparency—showing customers the entire process.”

If there’s one thing you want Seven Seeds to be known for, what is it?

Bridget: “Honesty. Across the board—staff, producers, customers. That’s what I’d love us to be known for.”

Why did you choose to partner with The Alternative Dairy Co.?

Bridget: “We partner with The Alternative because it tastes great first and foremost. The guys love using it in the stores, it works great with our coffee and yeah it’s just a really consistent product.”

Courtney: “The flavour and the way the milk performs suits our roast style perfectly. It’s consistent, and the customer feedback has been great. Plus, you’re a great bunch of people to work with.”

Mark: “So the reason why we collaborate with The Alternative is because of great product. For us it’s really important to have a collaboration with people who have a like-minded approach and quality.”