BeanSceneの December 2015 の目次

Soul Kitchen 15 Marine Parade, St Kilda Melbourne, VIC, 3182 www.soulkitchencafe.com.au The buzzword around café menus is cold brew, so what better way to celebrate BeanScene’s December edition than to combine everything that reminds us of summer: sun, outdoors, beach, a Volkswagen Kombi van, and refreshing cold brew coffee. To help bring all these qualities to life, we visited Soul Kitchen Café opposite St Kilda beach in Melbourne. “It was 34°C on the day of the shoot so the summer cover theme really played its role considering we had to cancel the shoot due to rain just three days earlier – that’s Melbourne for you,” says BeanScene Editor Sarah Baker. “I wanted cold brew to shine on the cover. Cafés around Australia are preparing to see an influx of cold…

In 1998 I was working 12 hours a day behind a coffee machine. Fast forward 17 years and life is a whole lot different. I would never have thought in 2015 I would be hanging on a knife’s edge on the first Tuesday of every month to see if the Reserve Bank of Australia (RBA) would cut interest rates by a further 25 points. I also wouldn’t have ever imagined I would care so much about the latest report from China on its manufacturing sector. And why on earth would I ever be concerned about the price of iron ore? Before I buy any coffee now, I have to buy the global coffee currency, the mighty dollar of the United States of America (US$). Once I buy the US$ then…

Australia’s own Ben Morrow of St Ali and Plantation Coffee has upstaged a strong field of American baristas to be crowned the Coffee Master of New York City. Taking place as part of the New York Coffee Festival, Allegra Event’s Coffee Masters NYC competition in Manhattan saw 20 of the world’s top baristas test their skills in six fast-paced disciplines from 25 – 27 September. “My immediate reaction to winning was relief,” Ben says. “I’d given that final round absolutely everything I had. Lifting up the trophy was awesome too. It all paid off.” The knockout format of Coffee Masters sees baristas demonstrate their skills in cupping, brewing, latte art, the order challenge, the signature drink, and in the event they make it through to the semi-finals, the espresso blend…

In recognition of the many contributions Eleonora Genovese has made to the Australian coffee community, the Australian Specialty Coffee Association (ASCA) in collaboration with the Genovese family have announced the induction of the Eleonora Genovese Australian Coffee Woman of the Year Award. Eleonora sadly lost her brave battle with cancer on 19 September 2015. ASCA President Brent Williams says the award is an important way for the industry to keep Eleonora’s legacy alive. “Eleonora displayed many qualities that women in the coffee industry should aspire towards, such as drive, leadership, and passion to unite the local and international coffee communities,” he says. “The recipient of this award must encompass those same values that Eleonora so prouldy displayed over the years.” Eligible candidates for the Eleonora Genovese Australian Coffee Woman of…

For many, coffee making is a morning ritual and habitual enjoyment. But for Alla Wolf-Tasker, Executive Chef and Co-Owner of acclaimed restaurant Lake House, watching her mother make coffee as an after-dinner ritual was a magical ceremonial task. “My mother had a much-treasured china coffee set which included a hand-painted tall pot and eight beautiful tiny demitasse cups and saucers. It was brought out for special occasions,” she says. “A moka pot filled with coffee, freshly ground in our hand-cranked ancient grinder, was put on the stove. The magic bubbling commenced soon after, as did the mysterious aromas that filled the air. When complete, the contents of the moka pot were transferred to the heated china coffee pot.” The serving of the coffee was just as memorable, often served with…

The challenge I set myself as a barista champion is to be original and creative with the patterns I make. I take my inspiration from images and things I find online, even a simple google. Then I figure out what patterns could correspond to a particular shape. Where people etch I try to find a way to do it free pour. Last edition I showed you how to make the Turtle Fly High. This edition I’m excited to extend the sea creature theme with a fun and friendly crab. I first produced an original pattern I called Crab Falls in Love at the 2015 Australian Specialty Coffee Association National Latte Art Championships. For this routine I produced the little crab in a macchiato. It was a hit with the judges.…

Sample roasting is the penultimate phase in green coffee grading. Just short of cupping, it’s the most important part of overall coffee evaluation In the last column I went through a measurable checklist when buying direct trade coffee. Sample roasting was one of the key items mentioned, but it deserves a lengthened explanation to fully appreciate its significance. Sample roasting is a process I’ve come to enjoy, but it’s also about understanding the shipment of green coffee you’re about to receive, and whether the roasted process will continue to accentuate the bean’s unique flavour profile. At this point – before roasting – we know what the moisture content of the beans is, the bulk density, and we have an understanding of how the coffee was processed. Now it’s time to…

For the past four years the coffee community has united for three dedicated days to celebrate the Melbourne International Coffee Expo (MICE). But three days to honour Melbourne’s dynamic coffee scene really isn’t enough. After listening to consumer feedback, the consensus from coffee lovers is that they want more celebrations, and more they shall have. As such, MICE organisers are proud to announce the launch of Melbourne Coffee Week, an entire week of coffee-fuelled events that honour the city’s devotion to coffee culture. “Some may argue that each day in Melbourne is already a celebration of coffee. But like any good celebration we want to make it last, so we will unite the city in one big coffee extravaganza,” MICE Show Director Simon Coburn says. In the week leading up…

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 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 Flora St, SUTHERLAND QLD Emjays Coffee Shop 6,…

Sometimes it might look as if ASCA’s major contribution to Australia’s coffee industry is to help a few individuals gain notoriety through hosting the coffee championships. Although a handful of baristas have done well from the competitions, I suggest that this is too simplistic of an attitude to adopt. While putting on the competitions is a major part of ASCA, and by no means a small feat, it is what they are fundamentally about that we see as our real work. To put it simply, ASCA’s coffee championships are about education. Barista competitions provide an impetus for the coffee lover, whose interest until that point may have been restricted to within the café walls, to learn. When baristas sign up to compete they are agreeing to go in front of…

Every month we highlight the digital coffee community, hearing from CoffeeSnobs and Twitter, Facebook, and Instagram followers For more information visit www.beanscenemag.com.au ISAAC RYAN The moment I realised my destiny as a professional jug handler/bean wrangler was in my previous life as a bartender. I was using a pre-historic Expobar two-group, and one of the bartenders made exceptional coffee from it that was smooth and sweet while everybody else produced a foul broth. The way this barista handled his jugs and milk led to me leaving university and my bartender position in order to pursue my passion – coffee. That was three years ago. I am currently working at LTD espresso and Dovetail on Overend, two top coffee destinations in Brisbane. If I would have to pronounce just…

Will Young is the President of Campos Coffee. He started the business from humble beginnings, living upstairs of Campos Coffee in Newtown, Sydney with his wife, cat and surfboard. Eighteen years later, Campos Coffee has grown to become one of the country’s most loved and revered specialty coffee roasters with an uncompromising commitment to providing Australians with the highest quality coffee. Will is also a board member of the Alliance for Coffee Excellence, the international governing body for the Cup of Excellence program. John Russell Storey is the Marketing Manager – Trade at Cofi-Com. John has been in the coffee industry since 1991, mainly working in the United Kingdom and Australia in national coffee training, and project and marketing roles for an Italian coffee brand. John played a major part…

As I follow in Elizabeth Barry’s literary footsteps with trepidation, having been an avid follower of her writing, only one continent came to mind for my first article – Africa. Like Elizabeth, I was born in Africa. Not a day goes by in the summer when the sound of rain pelting into dry earth or a wood dove’s call instantly takes me back home. When I think of Africa, it’s Kenya that first pops into my thoughts – the imposing power of Mount Kenya, the wide and wild plains of the Maasai Mara, and of its proud people who have survived colonialism, conflict, and everything that nature can throw at them. It’s a magnificent country with a climate that ranges from semi desert to ancient remnants of rainforest and coastal…

Hi I’m Malcolm Gage from Geelong, Victoria. I am the Head Barista and Manager at Blue Door Espresso. I’ve been a barista for two and a half years, which follows 13 years as a chef by trade, and I have never looked back. The coffee world much like the food industry is so diverse and large. You’re always learning and tasting something new – this is what is so exciting about being a part of such an interesting and creative industry. My favourite brew and kick-starter would have to be a full-bodied, low acidic, fruity espresso or a pour over brew with my V60. The Indian (featured right) took quite a few months to achieve, and I’m still trying to perfect it. Constant following of great baristas on Instagram and…

Consider the type of event category your business can be a part of during Melbourne Coffee Week. - MORNING RUSH Coffee deals and specials offered to the early morning commuter to starting the day with the perfect cup. - TODAY, WE BRUNCH If there’s one thing Melbourne cafés can do (apart from serve great coffee), that’s a good brunch. Share your brunch special and don’t forget the coffee to match. - SMART BEANS Increase your coffee knowledge and appreciation in a education class, demonstration, training, or program in topics such as alternative techniques, coffee history, and origin. - LUNCHTIME BREW After all that morning coffee, it’s time to strap in for a spectacular lunch with an almighty coffee (go on, one more won’t hurt). Dominate your lunchtime offer. - NIGHT-TIME…

Bean Addicted in Takapuna, New Zealand is proud to announce it will start stocking BeanScene magazine. “BeanScene is a world-class coffee magazine that is representative of both New Zealand and Australia coffee culture. It appeals to the caffeine aficionados, coffee roasters, and café operators and their customers,” says Bean Addicted’s Marika Cserepanyi. “Each edition inspires, educates, informs and report on the players and industry events to support our fantastic Australasian beverage culture, and we look forward to sharing it with our New Zealand customers.”…

CafeSmart has broken its record for total raised funds and participants for 2015. On 7 August 2015, 491 cafés and 27 coffee roasters took part in the social initiative to help raise funds for local homeless services. Participating cafés donated $1 from every coffee sold on the day. The total raised funds for CafeSmart 2015 is $135,612. This figure greatly exceeds the 2014 event in which 415 cafés and 21 coffee roasters helped raise $120,000 to fund 91 community projects. “We’re so grateful that so many people made a special effort to participate in CafeSmart,” says StreetSmart CEO Adam Robinson. “It was great to see so many people enjoying a coffee while knowing they were contributing to a greater cause. Thank you to everyone who supported us. Your contribution will…

Like most coffee professionals, Chahan Yeretzian strives to improve the quality of each cup of coffee he consumes. But he doesn’t spend his days behind an espresso machine measuring extractions, nor at a roaster monitoring optimal blend profiles. Instead, Chahan spends his days in a lab, testing and researching the analytical and physical chemical balances of coffee. “Coffee is my job but it is also my passion. I just approach it differently to most,” he says. Chahan is a Professor of Analytical Chemistry and Head of the Centre for Analytical and Physical Chemistry at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He has published 85 peer-reviewed papers, written several book chapters, and initiated the postgraduate degree The Science and Art of Coffee – thought to be the world’s…

Lance Brown knows what it takes to be the best latte artist in the world. He helped train current World Latte Art Champion [WLAC] Caleb Cha, and he’s judged many more on the world stage. With a new competition year looming, Lance says now is the time for latte artists to be thinking about their patterns and preparing their routine if they want a fighting chance of representing their state – or country. “With Australia winning both the WLAC and World Barista Championship [WBC] in 2015, we’ve raised the bar higher than ever before,” Lance says. “It will be a tough act to follow Caleb’s winning latte art routine, so the next person to step up to the plate has huge shoes to fill. Lance has worked as an Australian…

Bonavita believes there are only three ingredients necessary for a simple brewed coffee: fresh coffee, pure filtered water, and the user. With just these core elements Bonavita Marketing Manager Sarah Thompson says anyone has the ability to use Bonavita’s new-release BV1900TS eight-cup coffee brewer. “One of the unique features that differentiates the BV1900TS from other brewing units on the market is its powerful 1500-watt heating element that quickly heats the water to the Specialty Coffee Association of America (SCAA)-recommended brewing temperature range of 91 – 96°C. It will maintain this temperature throughout the brew,” Sarah says. This brewer also features an optional pre-infusion mode that wets the freshly roasted coffee to allow for degassing prior to completing a full brew cycle. “Lightly wetting the freshly-ground coffee will cause a slight…

Last column we spoke about the importance of monitoring workflow to ensure customers are served as efficiently as possible. Now it’s time to discuss another critical component to keep customers coming back for more: how to produce consistently delicious espresso. It’s important to keep an eye on your extractions to ensure that every coffee going out to customers tastes exactly as you want it to. Unfortunately, coffee is a fickle thing, and often this can be easier said than done. One of the challenges facing our ever-expanding industry in Australia is finding great baristas. In fact, the demand for baristas has tripled in recent years, meaning training new staff and monitoring consistency is becoming increasingly important. I must admit, in my early days of working in the industry I used…

In the 19th century, a glass of soda was consumed as a tonic and used as a health food in many ways. People would mix sparkling water with herbs, fruits, and other natural flavours into a delicious, refreshing drink. Over the years, however, as big businesses took over, soda was reinvented to reflect a drink full of chemicals swimming in sugar water, with overly sweet, fake flavours. Now, with increased interest into consuming foods and beverages in a fresher, more natural taste, Monin is taking flavoured sodas back to its simplistic form. Soda is so much more than just cola, lemon, lime, and orange. The great thing about making your own handcrafted soda drinks is how easy it is to make them. Monin’s flavoured sodas are basic mixes, meaning you…

T: +61 3 9853 0328 E: trading@hab.com.au W: www.hab.com.au Bennetts has long been established as a trusted importer that’s committed to sourcing the world’s finest coffees. But there’s another side to the business that needs to be revealed. “We’re a traditional trader with a fresh outlook on how we connect coffee and people,” Bennetts’ Jacqui Mocek says. “Community and social development has always been a focus of the business, but it’s only since the company’s rebranding over the past two years that we’ve realised the importance of inviting customers to engage in these project with us.” The most pertinent of projects for Bennetts is its Project 121 program, whereby participating cooperatives around the world connect with roasters in consuming countries. “We currently work with cooperatives in Honduras and Peru to…

The Australasian Specialty Tea Association (www.aasta.asn.au) is devoted to growing the Australasian specialty tea market by supporting industry members with information, education, inspiration, and opportunities to network and collaborate. October saw a key collaboration between the Australian Specialty Tea Association (AASTA) and Work-Shop, a company providing short courses for creative and curious minds. By day, AASTA ran a pop-up tea cart at the Work-Shop premises in Redfern, inner city Sydney where the general public could experience high quality tea prepared by tea experts from T-nomics, Brewristas, Somage/ Chamellia, and The Chai Room. This intimate setting allowed AASTA members to network with tea lovers and share individual stories as told through the eyes of business owners. “All the hard work and effort put into organising the event definitely paid off,” says…

The New Zealand coffee industry is continuing to evolve, with growth in many sectors of our industry. The number of roasters continues to expand, almost approaching 300 across New Zealand, from small, home-based operations to well-established multi-site roasters. This is certainly a significant number, especially given the population of New Zealand is only 4.4 million people. And, with so many roasters, we have undeniably one of the highest roaster/population ratios in the world with a roaster for approximately every 15,000 people. We are truly a nation of coffee lovers. Our industry is also fortunate in experiencing growth in the number of green bean importers. This growth offers greater diversity in the sourcing and origins available, and easier accessibility to a wider range of green beans throughout the market, particularly for…