Indice dei contenuti per Oct/Nov 2016 in BeanScene

The Grounds of Alexandria 7A, 2 Huntley St, Alexandria, NSW 2015 www.thegrounds.com.au For the October edition of BeanScene we wanted to highlight an ‘industry first’ – something unique and momentous for the covershot. We’d been excited since March at the prospect of having the Modbar on the cover, and finally the opportunity arose. “It was all a matter of timing. The La Marzocco team of Modbar specialists carefully installed the Modbar at The Grounds of Alexandria in Sydney on a Thursday, and we arranged the covershoot for the Friday. It was the first installation of all three Modbar modules in Australia, and we wanted to be there for the occasion,” says BeanScene Editor Sarah Baker. What the team didn’t account for, however, was the weather. A well-structured plan was thrown…

Aside from succulent braised carnitas in a freshly made taco, Mexican chef Pati Jinich says the one ingredient she can’t live without is coffee. “Coffee in Mexico is intrinsic to our gastronomy. It’s part of our culture from breakfast to lunch. We find a way to use coffee in everything from coffee flans to crumbles, even my personal favourite – a tres leches cake, the Mexican version of tiramisu,” she says. As Pati speaks from her home base in Washington DC, United States, she’s already had three cups of coffee. Her limit is four. Any more after 2pm, and she gets the jitters. “I’m obsessed with coffee,” Pati says. “I’ve absolutely loved coffee ever since high school. But my first coffee memory is with my father at the age of…

“THE SOONER YOU IMPLEMENT IT, THE EASIER IT IS TO SEE YOUR BUSINESS GROW, AND YOU’LL WONDER HOW YOU EVER DID ANYTHING DIFFERENTLY.” Rumble Coffee Roasters represents the qualities of so many Australian start-up roasters – small, passionate, and determined to offer a quality product. In the industrial laneways of Kensington in Melbourne, Stan Bicknell, Matt Hampton, and Joe Molloy have made their roastery a home away from home. An elaborate drum kit sits in the lounge – that’s Stan’s domain. A punching bag and boxing gloves hang in the corner, and weights and gym equipment in the other. In the office playground, though, are two 15-kilogram roasters, stacked hessian sacks with the latest bean arrivals from Colombia and Kenya, and a cupping station fit for an international competition. To…

Welcome back. Now that we understand the principles behind pouring the basic patterns of latte art, I’m going to show you how to build ‘an instructional’ to apply the techniques we’ve learnt in a more appealing way. Don’t worry, you also don’t have to be the best at drawing in order to build an instructional. My tip is to try and keep it as simple as possible so the intention is clear and easy to grasp. To give a pattern direction and structure, I like to draw my ideas out using a key. Have a look at some common examples below. Wrapping (rosetta and tulip). Keep in mind that if you want the rosetta/tulip to wrap, it needs to be poured between the first and second thirds of the fill.…

Many baristas have had a customer ask them for “a white coffee” or even “just a coffee, thanks”. With the rise of drinks such as beetroot latte and bulletproof coffee, menus aren’t so simple anymore as a result of “trending drinks” becoming popular consumer choices. This leads to a question many baristas and café owners have asked: How do you put together a menu that gives customers what they want but still allows you to serve them at the pace that they expect? The first step when making any decision is to understand your target market. When it comes to your beverage menu most cafés start with the basics: cappuccino, latte, flat white, mocha, long black, short black (espresso), hot chocolate, and probably a babycino. These are the staples of…

Next year is fast approaching and it’s time to start thinking about competing in the 2017 coffee championships – if you haven’t already done so. No one can testify this sentiment more than me. Last year I decided to compete in New Zealand’s Brewers Cup simply to take some of my basic brewing skills to the next level. At the same time I gained the opportunity to zestfully share good cups of coffee with other people. Winning the NZ Brewers Cup provided the outlet I needed to exploit my creativity and travel through a quest of discovering new tastes and connect with people with similar passions. Here are my top five reasons to compete in Brewers Cup: 1. YOU ARE FORCED TO DEEPLY UNDERSTAND BASIC CONCEPTS AND BUILD A SOLID…

Jared Chapman is the National Business Consultant for Mocopan Coffee. He has an extensive background in coffee, training, and consulting, working with cafés of all shapes and sizes. These include independent cafés to corporate coffee chains. Jared’s passion is sharing this experience to help others in the industry run their businesses successfully. Ria Lingad is a Coffee Technologist at Cerebos Gregg’s. Her work involves creating coffee beverage products for the different coffee brands of Cerebos. Her typical day involves tasting coffees and concocting new product ideas for the New Zealand market. Ria is also the current New Zealand Brewer’s Cup Champion and competed in Dublin, Ireland at the 2016 World Brewer’s Cup. Ben Morrow is the 2016 ASCA Pura Australian Latte Art Champion, a 2016 World Latte Art Championship finalist,…

Yuko Inoue from Timberyard in the United Kingdom has won the 2016 Coffee Masters New York City. In a close battle between first and second place, Yuko proved she had what it took to become a Coffee Master, beating the United States’ Dylan Siemens. The competition took place from 16 – 18 September at the 69th Regiment Armory, 68 Lexington Avenue in Manhattan. Coffee Masters is a fast-paced, multidisciplinary global barista tournament to test and emulate the busy working environment of a professional barista. Australia’s Isaac Kim of Canberra’s Ona Coffee represented Australia in the international competition. While he didn’t make it through to the next round, he was one of the 16 finalists vying for the Coffee Masters NYC title, about $8500 prize, and the coveted Coffee Masters trophy.…

ALMOND BREEZE BARISTA BLEND Developed here in Australia, Almond Breeze Barista Blend is the first almond milk created by baristas, for baristas. It is designed to provide café customers with a barista-quality, dairy-free alternative for their coffees, delivering great taste and texturing to provide a rich creamy froth, just like milk. This product is exclusive to the food service market and contains 30 per cent fewer calories than a coffee made with skim milk or regular soy milk. Almond milk is the fastest growing milk in the non-dairy category. In just a few years, it has overtaken soy in terms of dollar retail sales. Almond Breeze Barista Blend was tested and trialled over the course of a year, and has proved a huge success among cafés, with more and more…

We are constantly asked by international and local industry members: ‘Just how many roasters are there in Australia?’ It’s a very good question. The truth is, we’ll never have a precise figure unless an industry census is conducted. However, for the most past, the number seems to be growing year on year, almost as fast as the rate of cafés setting up shop in suburban and city streets. For the past three years BeanScene has constructed a roasters directory, a free listing to Australian and New Zealand roasters who wish to be named on our annual collated list. It has proved a valuable resource for suppliers, retailers, potential customers, roasting enthusiasts, café owners, and coffee lovers. What we present is a ‘little snapshot’ of what is a very large and…

NSW Allpress Espresso 58 Epsom Rd, ZETLAND Austin’s Coffee & Tea 62 Broadmeadow Rd, BROADMEADOW Campos Coffee 193 Missenden Rd, NEWTOWN Coffee Warehouse Cafe 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 1 St Johns Ave, GORDON Pablo & Rusty’s 13 Burns Bay Rd, LANE COVE Pablo & Rusty’s Jacaranda Sq, Cnr Dawn Fraser & Park St, SYDNEY OLYMPIC PARK Pablo & Rusty’s 3 Plassey Rd, NORTH RYDE The Broken Drum 6/78 Princes Hwy, FAIRY MEADOW Toby’s Estate 32/36 City Rd, CHIPPENDALE Toby’s Estate 129 Cathedral St, WOOLLOOMOOLOO Tulipshi Cafe Suite 307, The San Clinic Bldg, 185 Fox Valley Rd, WAHROONGA White Horse Coffee Shop 2/137…

Tea purists tend to lament café offerings of blended and flavoured tea as an aberration of “real tea”, but what they may not realise is that, from the very early days, tea was a mixed bag – pardon the pun. A BLENDED HISTORY Archaeological evidence suggests that tribes along the geographical belt where tea originated – the Yunnan province in southwest China through to the northern borders of its neighbours India, Burma, Laos, and Vietnam – consumed tea with other plants, seeds, and barks as remedies. Chinese records show that tea was a medicine before it was a beverage. Recipes that include tea in various herbal concoctions, to relieve a variety of ailments, pre-date art that depicts tea as a libation in teahouses. There are also records that place tea…

FARIZ YAZID My name is Fariz Yazid. I am the Co-owner of B&V Café, located on St Kilda Road in Melbourne. The fascination of latte art was my entrance in the coffee world. It drives me crazy seeing baristas pouring such detail and so much love given in every cup. It all started in Melbourne when I migrated from Kuala Lumpur, Malaysia and pursued my education in this coffee capital. I was fully enticed by the coffee culture, and I am grateful I’ve been given an opportunity to open up my own coffee shop, and pursue my passion. Meeting new friends and sharing ideas and knowledge on coffee is endless. Follow me on instagram @freepourfariz and my café’s @bvcafemelb SHAZRINA IMTIAZ Coffee is definitely the best part of my day,…

“IT WAS A SIGNIFICANT ROLE FOR ME CONSIDERING THE IMPORTATION OF GREEN BEANS INTO JAPAN HAD ONLY BEEN LIBERALISED IN 1960 FOLLOWING WORLD WAR II.” When Hidetaka Hayashi was 14 years he had the opportunity to brew coffee for a guest of his father’s. He had no knowledge about brewing, let alone what that “hot, brown liquid” really was. To this day, he still doesn’t know if the coffee he prepared was bad or not, but something about that experience intrigued him. Now aged in his 70s, when BeanScene asks Hidetaka if he was still intrigued by that “hot, brown liquid”, he says, “now more than ever”. After studying at Tokyo University, Hidetaka was offered a job at a large trading and investment firm in Japan called Marubeni Corporation in…

TODAY, RWANDAN COFFEE IS BEING RECOGNISED FOR ITS FORESIGHT IN SETTING A 2002 STRATEGY THAT FOCUSED ON PREMIUM COFFEES FOR THE SPECIALITY SECTOR. On the Rwandan National Agricultural Export Development website for coffee is a logo with the poignant tag line: “A Second Sunrise.” An incredibly apt three words for a country wracked by heartbreaking conflict in the early 1990s. Coffee has a long history in Rwanda with the first plants grown by German settlers in the early 1900s. Following annexation by Belgium in World War I, a more direct colonial administration concentrated on building Rwanda’s agricultural base, including coffee. Post World War II, Belgium administered the country as a United Nations Trust with a mandate to introduce independence. The country suffered through cycles of violent unrest including a military…

Our last two columns have attempted to briefly explain how sizing coffee particles is not trivial. There are typically several different approaches used to quantify shape and/or size, each with its own advantages and disadvantages. In this third instalment, we’d like to discuss how to understand the data. While objective data may be considered “bias-free” (a debatable topic on its own), how it is presented can potentially manipulate the story it tells. There’s a lot going on in Figure 1. For now, let’s just focus on the blue line — a volume measurement of particles using a laser diffraction system. Even though laser diffraction manufacturers advise against it for purposes other than comparing results to other measurement methods (such as Beckman Coulter, Horiba), converting the volume counts of particles to…

Just ahead of our first of four regional competitions in Melbourne, we held our Annual General Meeting on Friday 16 September. I’m proud to announce that the same board, many of whom have been on the board now for three or more consecutive years, will remain the same. There were no contested positions this election. The new board is: Brent Williams (yours truly) – President Andrew Kremmer – Vice President Kieran Westlake – Treasurer Jeremy Regan – Secretary Nic Michaelides – Head of ASCA Barista Guild Lucy Ward – Head of ASCA Roasters Guild Paul Asquith – Ordinary member (Membership Advocate) The AGM was a fantastic opportunity to gain member insight into some exciting changes that the board will be following through on. These include: • New membership structure and…