BeanSceneの February 2018 の目次

MORTEN MÜNCHOW OF COFFEEMIND TO JOIN KNOWLEDGE TALKS CoffeeMind Founder Morten Münchow has been announced as the first guest speaker in Toby’s Estate’s Knowledge Talks 2018 series. CoffeeMind is a Copenhagen-based coffee academy providing unique educational coffee courses, research and consultancy services within the various areas of the specialty coffee industry. During the Knowledge Talks series, Morten will present on Coffee Roasting: Education and Scientific Research, and will provide audiences with valuable insights into the foundations and research of coffee roasting, also touching on his time spent developing the roasting certification system for the Specialty Coffee Association of Europe (SCAE, now the Specialty Coffee Association). Morten’s Knowledge Talks tour dates include: • Brisbane: Monday 12 February at Newstead Brewing, 67 Castlemaine Street, Milton. • Melbourne: Tuesday 13 February at Toby’s…

At age 11, Jacques Reymond was exposed to coffee, but not in the way many Australians know it. Rather than fond memories of drinking instant dried granules, bialetti coffee boiling on the stovetop, or a golden espresso dripping from a spout, Jacques recalls his first exposure to caffeine in the form of a liqueur. “In the village where I grew up in the Burgundy region of France, there wasn’t much good coffee, just good wine,” Jacques says. “Everybody would have a coffee after lunch and always with marc [also known as Pomace brandy], a very strong type of distilled liquor spirit. It’s a pure extract of grape stems. Once you press grapes for wine production, you ferment the stems and obtain a very strong 70 per cent alcohol. I was…

When most people look to purchase a new coffee machine, they think about the pressure, the boiler capacity, output volume, design, and price, but what about safety? Selecting a machine with the right certification is critical if you want to keep your staff safe and products in peak condition. Here’s a look at some of the certification programs you need to be familiar with: NSF CERTIFICATION NSF International is dedicated to protecting and improving public health and safety-based risk management solutions. The NSF mark is a telltale sign to consumers and retailers that a machine, such as a La Cimbali espresso machine, has been rigorously tested by a third party to comply with all standard health requirements and criteria. The independent certification organisation tests and certifies products and systems that protect…

One of my favourite things to do on the weekend is to go exploring to find a café I haven’t visited before. While I like visiting specialty coffee cafés for my morning coffee fix, specialty is not my criteria, just good coffee and good service. Sometimes I’ll walk into a café and have no idea who roasts the coffee they’re serving. Other times, I’ll walk into a well known café chain such as McCafé for a takeaway cup, and that’s OK. It’s always interesting to try something new and indulge in new experiences. Australia is fortunate to have such an incredible specialty coffee culture that so many people want to be a part of it. As a result, there’s still a large influx of individuals trying their hand at different facets of…

Jared Chapman is the National Team Leader for Mocopan Coffee. He has an extensive background in coffee, training, and consulting, working with cafés of all shapes and sizes, from independent cafés to corporate coffee chains. Jared’s passion is sharing this experience to help others in the industry run their businesses successfully. Rebecca Zentveld is the Creative Director of Zentveld’s Coffee. Rebecca established her own coffee roastery at age 24 when, with her partner John, she moved from Melbourne back to the Zentveld family coffee plantation in the hills behind Byron Bay. After 24 years, Rebecca likes to consider Zentveld’s as an Australian coffee specialist. It grows, buys, and roasts sustainable, practically organic, Australian estate coffee. Aaron Dongsu Shin is the 2017 ASCA Australian Pura Latte Art Champion. Originally from Korea, Aaron studied architecture…

GRINDERS COLD BREW A growing number of consumers are looking for coffee alternatives, especially this summer. Grinders Coffee has launched its Cold Brew product, being served in cafés and restaurants around the country. It is also available in Woolworths stores nationwide. Coffee lovers can expect a pure, smooth-tasting Colombian single origin coffee with intense notes of rich chocolate and hazelnut. Grinders Cold Brew uses no additives such as sugar or preservatives. Grinders recommends serving its Cold Brew straight up over ice or, for a creamier taste, with a dash of milk – whether it be regular, almond, coconut, or soy. Available in 300-millilitre glass bottles, Grinders Cold Brew contains six 50-millilitre serves per bottle. Thanks to its unique production process, Grinders Cold Brew has a 12-month shelf life, and can be…

There’s a telling line in the 2015 International Coffee Organisation (ICO) report on China that says: “It is estimated that China now produces more coffee than Kenya and Tanzania combined, and consumes more than Australia.” While it may seem that Chinese coffee has suddenly burst into the market, it is actually been brewing for over a century. It’s a story that began in 1892 with a French missionary planting a young coffee seedling in the Yunnan province. The plant thrived with small amounts of coffee grown in the region until 1988 when a joint venture between Nestlé and the Chinese government kick-started commercial production. The entry of Starbucks into the market in 1999 and its investment with farmer support activity in 2013 showed how important this market was becoming. Underpinning…

ACAIA ORION BEAN DOSER Have you been craving a customisable on-demand bean dosing tool with ultimate precision and intuitive features? If so, the Orion Bean Doser from Acaia is just what you need. On first glance you might be mistaken for thinking it’s a grinder, but look closer: it’s a stylish bean doser that won the 2017 Specialty Coffee Association’s Best New Product Award. The weight-based Orion Bean Doser is designed to give baristas, roasters and green bean buyers complete control and precision over bean portioning. It’s ideal for batch dosing, on-demand bean dosing, and even coffee bagging. Its intuitive dial interface allows you to save two different weights and operate in a fully automatic mode. Capable of dosing 225 grams in 12 seconds, the Acaia Orion has a dosing margin of error…

Baristas strive to control each element of coffee production, from processing methods and roasting through to grind consistency and temperature profiling. Water is another element not to forget. If you use the water straight from your tap and let it run through a coffee machine, chances are that rare, expensive Panama Gesha you’ve just added to the menu will be lacking in the flavour profile it deserves. That’s why most cafés implement water filtration systems – to control water’s impact on coffee flavour and maximising the lifetime of the espresso machine at the same time. But what really goes on behind the filtration doors? What are the different options available and what do they do to turn ordinary tap water into coffee’s best friend? Let’s find out. CARBON BLOCK FILTERS…

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 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 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 Coffee Shop GA, 340…

Announcing the #ASCATop12 in December drew more anticipation than I could have imagined. In the days following the announcement of the highest ranked baristas in the country, BeanScene and ASCA’s ranking articles were viewed hundreds of times, roasters took to Twitter to congratulate their staff, and the result was a positive discussion on the competition format. The #ASCATop12 is a new coffee ranking system of Australian competitors, similar to the structure of a tennis or fencing tournament. Due to the increasing volume of competitors in each competition category, the decision was made to seed the baristas. This helps us decide who gets the precious eight spots in the open heats at the 2018 Australian Coffee Championship, taking place at the Melbourne International Coffee Expo (MICE) from 22 to 24 March.…

While sipping beachside cocktails (and the odd espresso martini or cold brew) on my holiday break, I got talking to some European tourists. The question about occupation came up. When I explained that I work for a coffee magazine, I was instantly hit was 20 questions and looks of curiosity for a job that couldn’t possibly revolve around the humble bean. Truth be known, there’s often too much news to make the cut in print editions of the magazine. In between sips of spritz I found myself explaining the current coffee landscape, the excitement building around MICE2018 and breaking down the different components of our industry – baristas, cafés, equipment, and origin – to people who had never heard the words competitions and baristas in the same sentence. They did, however, have…

When Jørgen Bodum finished his business studies in Copenhagen, his mother set him an ultimatum: come work at the family company or sell it. That company was Bodum, a table and kitchenware company founded by Jørgen’s father Peter Bodum in 1944. Thankfully, the decision was a simple one as Jørgen had always wanted to follow in his father’s footsteps. While other children were busy playing outdoors and skiing on their holidays, from a young age Jørgen would work in the family warehouse and production centre. Sadly, Jorgen’s father died when he was only 17. His mother, who he describes as “tiny but strong”, took over the running of the business after Peter’s passing. “Despite everyone telling her she could not run a company, she did very well. She is, as…

Most people travel with a suitcase bursting at the seams with clothes to suit every occasion, but Henrik Rylev of John Burton coffee traders in New Zealand packed his full of soccerballs on a recent trip to Sumatra. “My colleague Danny Mosca and I took 40 soccerballs with us, kindly donated from his football club. As soon as we saw a child on the streets of Aceh we starting handing them out,” Henrik says. “I’ll always remember arriving at the community of Wonosari (part of the Kokowagayo or more commonly known Wanita Gayo women’s cooperative) and seeing the young kids perform a traditional welcome dance. When we gave them the soccer balls to play with, they were hysterical with excitement.” The smiling faces of the local children were just the…

Who doesn’t like receiving a rose? The women on The Bachelor certainly do. On each episode of the reality dating show the ladies would stand by watching and waiting for their dream guy to ask: “Will you accept this rose?” According to fossil evidence, the humble rose could be around 35 million years old. Well over 30,000 varieties of roses exist, and for this column I’m going to show you my favourite one – the latte art rose. The rose remains a symbol of love and a perfect gift for Valentine’s Day, birthdays, or anniversaries. If your partner forgets, not to worry, I have you covered. Visit your local café and ask your barista to get practising with this single rose design, or better yet, give it a go yourself and impress…

Tea and coffee are often grouped together in the hot drinks category, and many cafés buy tea from their coffee supplier. This is fine if the tea is good and your supplier can give as much information about the tea as they do their coffee, but alarm bells should ring if they’re dismissive about the tea they sell. If this is the case, tea should be treated as a separate product, just as you obtain your juice from one wholesaler and your milk from another. Some coffee suppliers are bridging the gaps in their knowledge with tea partnerships, such as what Campos has done teaming up with Ovvio tea. This makes sense. Coffee suppliers should be great at supplying coffee, so partnering with a tea supplier of the same calibre…

It may not seem it when you visit an Australian coffee farm in summer, but most coffee is grown in notably cooler conditions compared to the usual coffee lands in the hotter tropical zones. Quite bearable in summer and downright delightful as a subtropical winter, our cooler growing conditions are a good thing, not just for the growers and their farm workers. Prior Australian Subtropical Coffee Association articles in BeanScene have outlined the natural benefits and sustainability of Australian coffee, where thanks to the cooler subtropical conditions, there are fewer pests or tropical diseases and therefore less need for nasty sprays. Growing in cooler climates brings a relatively long fruit development and ripening season for typically 10-months or more. Being based on a farm in the hills behind Byron Bay,…

It’s safe to say 2017 was a stellar year in terms of NZSCA’s competition, training, and fundraising initiatives, but looking ahead at 2018, we’re keen to dig deeper to build and create more inclusive and stronger coffee community than ever before. To do that, the NZSCA has been busy collectively working to establish a Coffee Technicians Guild (CTG). Meetings around the three main centres of New Zealand were held to propose the idea, and the reception was popular with this group of previously unrepresented people. The plan for the CTG is to create a valuable information resource for coffee technicians. This niche community will be able to provide mutual support and knowledge, as well as opportunities to network, create educational pathways, develop skills, and learn best practices. The CTG is…