To start your coffee brand in Australia fast and legally, secure an ABN, register your business name with ASIC, and notify your local council as a food business before roasting or packing. Choose a low-capex path first: contract roast with an accredited facility that follows HACCP, then scale to your own roaster once you’ve validated demand. Source green coffee via reputable importers or direct trade; specify cup score (84+), moisture 10–12%, and target landed cost per kg (FOB + freight + GST) that supports 60–70% D2C margins and 30–40% wholesale. If importing, confirm BICON biosecurity conditions and work with a customs broker under HS 0901. Package in food-grade bags with one-way valves, print GS1 barcodes, and apply FSANZ-compliant Country of Origin labelling (e.g., "Packed in Australia from imported ingredients"). Build on a Shopify stack with subscriptions, brew guides, and transparent cupping notes; win wholesale by offering consistent SKUs, samples, and 30-day terms. Set up QA: track roast color (Agtron), roast loss, batch logs, and cup each lot at 24 hours; use filtered water aligned to SCA specs. For premises, ensure ventilation, gas/electrical compliance, and council approval. Avoid RTD until you can meet pH/control or HPP and cold-chain requirements at scale.
