BeanScene的August 2018目录

Imagine going into a café in five years time and asking the barista for a look at the vintage menu of coffees on offer: a 2013 Panama Geisha, Sasa Sestic’s 2015 World Barista Championship (WBC) winning carbonic maceration-processed coffee, or perhaps the number one Brazil Cup of Excellence coffee from 2018 is more to your liking. By traditional standards, consuming such coffee years later would prove stale and lifeless in the cup, but what if they were frozen? It’s a concept Ona Coffee is exploring in order to preserve and extended coffee’s shelf life, and by all accounts, it’s got potential. George Howell saw that early on. He started freezing green coffee in 2001 to help preserve freshness and flavour, and at Re;Co 2017 he presented a series of vintage harvests…

For the past 74 years, Bodum has developed a product range that is committed to craftsmanship and German architect Bauhaus’ famous ideology of “form followed by function”. Any customer looking at the range of Bodum products would first be drawn to its striking colour palette: bright reds, oranges, blues, pinks, yellows, and greens. Being bold and noticeable is no mistake. Back at Bodum HQ in Switzerland, the company’s in-house design unit, PI-Design, works to produce products that are inventive in their shape, proportions, and functionality, mostly with Danish and Japanese influences which embody Director Jørgen Bodum’s liking for simplicity. Seasonality plays a role in colour inspiration, as does festive occasions, and even the fashion runway. The most attractive part for customers, however, is the Bodum price point. Jørgen’s father had…

Early this year, Toby’s Estate launched the first volume of Shift, a limited edition series all about challenging perceptions and changing coffee experiences. It is not the quick and habitual coffee drinking experience you might be accustomed to. Shift involves tasting curated coffees roasted to engage, push, and stretch the senses and what you thought you knew about coffee. Shift is the brain child of Former Toby’s Estate Managing Director Cosimo Libardo, Toby’s Estate Green Bean Buyer Toby Charlotte Malaval, and Toby’s Estate Head Roaster Nicholas Rae. Those who experienced the first volume of Shift received three mysterious and unidentifiable coffees. Only one would contain Brazilian beans, but with each carefully sealed in black bags, there was no way of knowing which. Toby’s Estate’s in-house creative Melissa So designed the…

Winter has a knack for unleashing the most annoying sickness: cold, coughs and flu. Some are contagious and some are preventable (flu shot anyone?) but no matter what the outcome, nobody has time to be sick, and that applies to your coffee machinery. There’s no great time for your machine to break down, and there’s no convenient time for a preventative maintenance check-up, but regular appointments based on your volume of usage or yearly cycle will help prevent any unwarranted phone calls from your machine technician with a preventable illness or worse, a terminal outlook. Before we get to that sorry state, there are plenty of easy tricks café owners and baristas can do on a daily basis to have espresso machines functioning at 100 per cent and delivering espressos with…

Traditionally, espresso coffee was made with a sensory approach, which would require months or even years to master. It required baristas to develop a sensitivity to the way the grind looked, the volume of coffee in the basket, the speed and time at which it extracted, and the way it looked, smelled, and tasted. Fast forward in time, and through the development of tools and technology, we swapped our sensory approach to espresso production for a scientific recipe of numbers, scales, refractometers, and pressure. These tools have helped baristas achieve quality control and simplified our lives by providing useful facts and numbers to work with. But imagine for a second we lost all of this technology. Could you still produce great tasting coffee? I believe the future of quality espresso extraction…

Kyle Rutten is the National Training Manager for Suntory and Mocopan Coffee Australia. He has extensive experience in training and development, and people management. Kyle has a strong background in specialty coffee with a focus in bringing that expertise into the corporate coffee industry. He is passionate about developing people through knowledge and experience to further their careers. Mandy DelVecchio is part of the marketing and communications team for Zest Specialty Coffee. She is a consumer-centric flavour-seeker who dreams of a more environmentally sustainable coffee industry. A professional writer with strong foundations in food and hospitality, Mandy is also driven by flavour development along with exploring and celebrating local makers and small producers. Mandy believes translating the message of artisanal appreciation to consumers is key in any industry. Shinsaku Fukayama…

• Have a really good brief between the café owner and designer. Functionality has to have a dominant role in design. If the space doesn’t function right, it won’t make money. • If you’ve seen a design you like, don’t copy it. Someone has already beaten you to it. Be original and respond to the environment you’re in. • Measure seat height to table height and make sure they’re adequately aligned. • Communal tables are a great addition for solo guests. • There should be no such thing as a ‘bad table spot’. Make every seat attractive, even the ones closest to the doors, toilet and kitchen. • Embrace large spaces and create line of sight. If you stand in one spot can you see all four corners of space?…

When it comes to designing the perfect dairy-alternative product for Australia’s discerning tastebuds, there’s two boxes that customers appreciate: Australian owned and Australian grown. With those elements covered, Milkadamia Owner Morgan Roy says its time to introduce Australians to the product that saw him once approached for TV show Shark Tank USA. “Many people don’t realise the macadamia tree is a native Australian rainforest tree. All the other nut milks out there are made from imported nut species.” Morgan says. “Milkadamia was the first to commercially make a barista formula macadamia milk.” Jindilli, the family farm in Lennox Head, has been producing macadamia nuts for the past 10 years. Morgan’s brother Mason runs the farm, and Morgan heads the growing plant-based business in Australia, which sources its nuts direct from…

It’s been four years since Veneziano Coffee Roasters closed the doors to its dedicated Bond Street Café in Melbourne. Since then, the brand has put its focus on growing and training its customers to embrace the Veneziano wings and flourish in their skills and businesses. Behind the scenes, however, the Melbourne-based roaster has been slowly progressing on the ultimate specialty coffee experience. First came the roaster installation in the huge empty warehouse in River Street, Richmond. Then came the office space, state-of-the-art training rooms, microroastery, and cupping labs. The final piece to the puzzle is Veneziano’s very own café. “Back in 2014 it was just a great big empty warehouse we thought we’d never fill, but we finally have,” says Veneziano Coffee Roasters Managing Director Craig Dickson. “We always had…

Filter brewing in its simplest form is coffee extracted with hot water. There’s always many brewing variables that can impact flavour, such as the freshness of the coffee, the recipe used and technique, whether it be via AeroPress, V60 Pour Over, or Clever Coffee Dripper, for instance. But at the end of the day, the outcome should be an uncomplicated and tasty extraction. Despite the constant improvement of technology embedded into high-tech espresso machines, sometimes it’s nice to acknowledge the beauty in simplistic brewing methods. The functionality of such devices has not changed much over the years, but new tools have made their way on the market to enhance the filter brewing process, and the team at Bombora is excited to welcome them to the market. Let’s take a look…

My favourite part of doing a roasting course was watching green coffee beans turn into a caramel, chocolate-brown colour through a little viewing window while their powerful aroma filled the room. Over a couple of short minutes, thousands of chemical reactions take place together with irreversible physical changes that allow us to extract the aroma and flavour locked inside beans. Let’s look deeper inside a bean to see exactly how this transformation happens on a microscopic level. Microscopes normally use the power of light beams to magnify an object of interest. In the case of coffee, optical microscopes allow us to appreciate grind shape and size, or have a closer look at the surface of a coffee bean. Image 1 was taken using an USB microscope at 400x magnification. Look closely.…

Just like that, we’re over halfway through 2018. It’s incredible to think that shortly, ASCA regional championships will be starting again. We know many of you are looking forward to competing, and vying for the ASCA top 12 national rankings in the Australian Barista, Brewers, Cup Tasting, Latte Art, and Roasting Championships. The announcement of this year’s top 12 built anticipation and healthy rivalry ahead of the nationals, and we’re keen to see who will shake things up again. The 2019 regional dates are as follows: • Northern Region: 14 – 16 September • Southern Region: 13 – 14 October • Central Region: 27 – 28 October • Western Region: 3 – 4 November. On behalf of ASCA, I’d also like to congratulate Craig Simon on his outstanding World Barista…

It’s 8.08am. I decided to annoy my body clock on a Saturday morning and arrive at Ona Coffee Marrickville’s grand opening bright and early – beat the crowds I say. Problem is, it wasn’t early enough. By ‘grand opening’ status, I should have been there when the doors opened at 7.30am, and maybe I should have camped the night before like eager tech geeks do when a new iPhone is released. Nevertheless, I arrive with the doors wide open, a tray of complementary donuts half devoured, and the communal table of the industry’s who’s who sipping on a reserve menu of frozen coffees. Not since I attended Nolan Hirste’s tasting of the rare HR61 coffee variety at Proud Mary has there been that much attention on a coffee. As I’m…

Mario Fernández has a growing list of more than 50 problems, but his determination is not one. Rather, his spreadsheet of issues consist of common coffee processing myths he says are simply rumours that have circulated like a bad case of Chinese whispers. For the past few years, that’s included the poor quality and mistrust of natural processed coffees, false claims about yeast fermentation and honey-processing methods, and one of Mario’s particular favourites – people preferring solar drying over mechanical drying just because it’s “more environmentally friendly”. “We have to start myth busting. People process coffee all over the world, but no-one taught us how to do it properly,” says Mario of Coffee Quality Institute (CQI), a non-profit organisation working internationally to improve the quality of coffee and the lives of…

Olivier Monin was born with a family name that is synonymous with gourmet flavourings, yet he has no recollection of the man who started the family business, his grandfather Georges Monin. Georges died during World War II, 15 years before Olivier was born in France. Georges, a 19-year-old entrepreneur, started selling branded wines and spirits with a horse and cart and the slogan “A passion for quality”. He founded the company in 1912 in Bourges, central France, and by 1930 Monin was exporting private label spirit products to Europe and the Caribbean. In 1945, Paul Monin took the reins of the company and steered the product development towards syrups – a relatively untouched market in France – when it became clear the spirits industry was saturated with competition. All the…

When Almond Breeze discovered that the barista profession is the 10th fastest growing profession in Australia, according to data from the 2016 Census, it knew it had to develop a platform to support and nurture the approximately 3100 baristas that join the hospitality ranks in Australia each year. “Almond Breeze is committed to advancing the barista profession and now is the time to really explore what the future holds for Australian baristas,” says Michael McNulty, Almond Breeze Country Manager Australia and New Zealand. Almond Breeze has developed the BaristasForBaristas brand, built around listening, educating, and providing baristas with essential information that can help build their future. As such, the BaristasForBaristas brand is a new inclusive website platform for baristas in the coffee scene to support each other. “We’re about building…

Square One Coffee Roaster’s Head Roaster Elika Rowell visits customers once a week – not just to ensure they’re upholding best coffee practices, but to create a common connection with baristas. “We want to remove the idea that roasters sit on a pedestal, and only roast behind the scenes. We want to get out in front of our customers and be available to share our knowledge in a way that’s more direct and personable than a phone call or email,” Elika says. Since the establishment of the roaster three and a half years ago, Elika has worked hard to create production consistency across Melbourne’s top high-volume cafés, including Higher Ground, The Kettle Black, and Top Paddock. She has also explored different learning practices to best educate staff on the coffee Square…

When it comes to achieving the perfect water recipe to complement coffee, it’s a careful balancing act. Mineral concentrates, chlorine, and alkaline have a large impact on the taste profile of the water and overall coffee outcome depending on which state of Australia you live. Over the past few years, the coffee industry has seen a large uptake in filtration systems to help purify the water responsible for extracting flavour compounds from beans. This includes reverse osmosis and ion exchange systems that extract ‘the nasties’. But more often than not, Puretec National Food Service Account Manager Simon Read says it comes with compromise. “Filtration models are typically a double-edged sword. It’s a balance between looking after your customers and producing a great-tasting coffee, or protecting your equipment – it’s one or…

Recently, Zest Director Rod Greenfield showed a non-coffee industry business colleague through our roastery. He was mesmerised by the rumbling of the roaster, the toasty aromas in the air, and watched wide-eyed as a batch of browned beans tumbled from the roaster into the whirring cooling tray. They stepped into the production lab where he noticed a line-up of about 15 cupping bowls from a recent production cupping. Rod offered the guest a spoon to taste the coffees on the bench, and he backed away. “No,” he said. “I just drink cappuccinos. All coffee tastes pretty much the same to me. I wouldn’t be able to tell any difference.” “THERE IS SO MUCH TO LEARN IF YOU AREN’T AFRAID.” Rod persisted and handed him the spoon, demonstrating the basic scoop…

Animals are a great source of inspiration for latte art. Whether I’m visiting the zoo, staring up at the sky or observing animals in the park, I always look at the structure of the animal and then question what latte art techniques I could use to recreate the pattern. This wild brainstorming then turns into research on Google for a closer look on how to make the animals more life-like. Don’t be fooled – when I first attempt a new pattern it normally looks least like my desired pattern. Perfecting the design is a slow evolution of trying different skills and techniques to make the pattern as realistic as possible. I will practice over and over again until I start to achieve the shape I want. Sometimes it takes months,…

NSW Allpress Espresso 58 Epsom Rd, ZETLAND Austin’s Coffee & Tea 62 Broadmeadow Rd, BROADMEADOW Campos Coffee 193 Missenden Rd, NEWTOWN Coffee Warehouse Café 17 – 35 Parramatta Rd, HOMEBUSH Don Campos 2/21 Fountain St, ALEXANDRIA Double Roasters 199 Victoria Rd, MARRICKVILLE Grinders Coffee 204 Norton St, LEICHHARDT Pablo & Rusty’s 161 Castlereagh St, SYDNEY Pablo & Rusty’s 3 Plassey Rd, NORTH RYDE Toby’s Estate 32 – 36 City Rd, CHIPPENDALE Toby’s Estate 129 Cathedral St, WOOLLOOMOOLOO Tulipshi Café Suite 307, The San Clinic Bldg, 185 Fox Valley Rd, WAHROONGA White Horse Coffee Shop 2/137 Flora St, SUTHERLAND QLD Clandestino Roasters 59 Rene St, NOOSAVILLE Emjays Coffee Shop 6, Zanzibar Resort, 47 – 51 Mooloolaba Espl, MOOLOOLABA Emjays Coffee Shop 12, Coolum Beach Retail, 1782 David Low Way, COOLUM BEACH Emjays…

What a month of nail-biting performances and results at the World Barista Championship (WBC) in Amsterdam in June. John Gordon represented New Zealand on the world stage after stepping up three times as the United Kingdom national competitor. After the preliminary round on day one, John was placed first. He marched into the finals to finish a credible sixth in the world. The last time NZ was in the finals was 2013, which was also the last time that John had competed at the WBC. For his routine, John pared back the technicalities to emphasise the importance of what’s in the cup. His performance opened with a description of his coffee career from barista to roaster to technician, which has always been underpinned by his obsession with technology. John’s first…