Veneziano Coffee Roasters was co-founded by Rocky Veneziano and Craig Dickson, now its CEO, and has been “serving your everyday since 2002”. Since 2014 it has worked from its headquarters in Richmond, Melbourne, roasting on Diedrich roasters five days a week and supplying cafés across Australia. Its Pinnacle and reserve coffees come from growers including the Janson family and Kotowa Estate, and brand ambassador Gab Tan is the 2026 Australian Barista Champion.

The Richmond flagship shares the headquarters with the micro-roastery and a training studio. It serves breakfast, brunch and lunch, a Pinnacle reserve coffee menu for tastings alongside espresso, single origins and filter brews, and hosts events from latte art competitions to nights on sustainability in coffee.

Surry Hills in Sydney, open since 2018, is a minimalist espresso bar with a training studio out the back that hosts Pinnacle Series tastings. The West End café in Brisbane, renovated in 2022, serves breakfast and lunch with weekly specials, and runs classes with barista champion Jia Brooks in a studio next door. North Adelaide has combined an espresso bar and training studio since March 2012, with rotating microlots and the Soar seasonal blend always on the bar, and classes led by Mike Wells, a former South Australian Brewing and Barista Champion. In Victoria there is also a café in Westfield Doncaster, serving the house blend Elevate with seasonal single origins, and a licensed café airside in Terminal 1 at Melbourne Airport.

In Mitchell, Canberra, a purpose-built training studio opened in 2020 with La Marzocco Linea PB machines and Mazzer grinders, and it also opens as a cellar door for batch brews, single origins and limited Pinnacle releases. A new training space in West Perth, designed with Vacation Studio, works mainly with wholesale partners.

Coffee on the shelf

Photograph: Veneziano Coffee Roasters