BeanSceneの June 2018 の目次

ICO ASKS US TO RECONSIDER PLANNED WITHDRAWAL The International Coffee Council (ICC) is inviting the United States Government to reconsider its planned withdrawal from the International Coffee Agreement 2007. The international commodity agreement is between coffee producing and consuming countries, with the objective to strengthen the global coffee sector and promote its sustainable expansion. The International Coffee Organization (ICO) is the intergovernmental group responsible for administering the international commodity agreement between coffee producing and consuming countries, whose objective is to strengthen the global coffee sector and promote its sustainable expansion. From 9 to 13 April at the Council’s 121st session in Mexico City, ICO Executive Director José Sette reported that on 29 March, the ICO Secretariat received communication from the US announcing its withdrawal from the International Coffee Agreement 2007.…

Enrique López could be considered the Heston Blumenthal of the coffee producing world. Much like the cooking sensation’s love of molecular gastronomy, Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before. “I love to be innovative. For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee, which is only achieved by trying different methods of washed, honey and natural processing, as well as experimenting with variations of these same processes,” Enrique says. “I look for innovation in coffee processes in order to find coffee characteristics I like: balanced acidity, sweetness, and a clean, pleasant aftertaste.” Enrique says his most innovative experiment involved gathering the genetic material of 24 different coffee plants to develop…

In 1980, Greg Steltenpohl bought a box of oranges and borrowed a couple of hundreds bucks to buy a hand squeezing machine so he could sell fresh orange juice out of a van around San Francisco. “That was my first taste of business entrepreneurialism in the beverage industry,” Greg describes. The small start-up would one day form the basis of Odwalla, a multimillion-dollar US supplier of fresh juice and nourishing healthy beverages, which Greg founded. The brand, later purchased by Coca-Cola, remains one of the fastest growing beverage ranges in the company’s suite of products. “Odwalla was a huge education in the business world of beverages,” Greg says. “I built it from scratch into a medium-size business. We were a publicly-owned company for a while and it became one of…

On the day I spoke to Jose Francisco on 8 May, Monte Alegre Coffee was a hive of activity on the first day of harvest. Despite the early mark, conditions were “perfect” – a dry 26°C during the day, 14°C at night, and low 45 per cent moisture. The cherries were ripe and mature, ready for round one of picking. It’s a process that will go until the end of August. About 35 per cent is mechanically harvested, and 65 per cent done by hand, a balance of technology and craft to ensure the best cherries are picked. Brazil’s special climatic conditions are one of the reasons the country has a reputation as one of the biggest coffee producers in the world, and an emerging specialty coffee scene. Unlike Colombia and…

Your machine has thrown a wobbly in the middle of service. There’s a line of customers outside your hole-in-the-wall window ready to grab their coffee-to-go, and docket orders keep piling up. This is not the time, you think. You should always have a backup plan in case of a fault, but before you hit panic mode, let’s run through my list of the top 10 common faults found in espresso machines. Nine times out of 10, faults are a result of poor maintenance, care, and user error. So before you blame the machine and call a technician, let’s see how you can work through some common problems and get your machine back working in tip-top shape. 1. FAULT: MACHINE NOT HEATING AND NO STEAM Cause: On/off switch is in the…

It’s 9:03am on a beautiful Friday morning in Sydney. It’s a fresh 22°C. The sun is shining and you’ve just started making a three-quarter skinny flat white for one of your loyal customers. You’ve got a smile on your face and your customer is pumped to see you. After a few minutes chatting, they leave for work with their coffee in hand. From the outside everything seems perfect. But little did that customer know you’d been standing with direct sunlight in your face since 7am. The glare from your shining polished coffee machine is starting to give you a headache, and although you’ve mentioned it to your manager, nothing gets done about it. This has been happening for the last month since summer started because your boss wants to let…

In January 2017, 72 cultured seedlings of three different coffee varieties arrived from Florida at Southern Cross University (SCU) in Lismore, New South Wales, in sterile tubes. The carefully facilitated seedling transfer was part of World Coffee Research’s (WCR) International Multi-location Variety Trial, an effort to facilitate the global exchange of the world’s best coffee varieties. WCR gathered 35 top-performing coffee varieties from 11 suppliers around the world and had them replicated in sterile culture by a Florida propagator, The varieties, with about 50,000 plantlets, were distributed to 23 coffee growing countries for planting on more than 60 test plots. One of those countries was Australia. Agrifutures Australia in association with SCU recognised that research into coffee plant diversification would play a vital role in keeping the Australian industry cost competitive,…

Quality over quantity best describes the small number of New Zealand’s best baristas who competed in this year’s Meadow Fresh New Zealand Barista Championship. Over an exciting two days in April, the Expressions Arts and Entertainment Centre in Upper Hutt was the place to be caffeinated. The Sponsors Foyer was buzzing as industry representatives sampled delicious brews from an incredible array of New Zealand roasters, featuring soft-brewed options and espresso. Baristas including last year’s NZ Barista Champion Dove Chen helped brew the extensive array of coffees on sponsor equipment. Naming rights sponsor Meadow Fresh also showcased the Juggler and held its own two-tiered latte art competition. But the real reason so many supporters came to Upper Hutt was to watch the action of the Meadow Fresh New Zealand Barista Championship…

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. Professor Graham King is the Director of Southern Cross Plant Science, Southern Cross University. Graham has worked alongside many plant breeders in the 30 years since earning his PhD from the University of London, and is recognised as a leading crop plant geneticist. Graham has a broad understanding of plant adaption to different growing environments through working with tree fruit, arable and vegetable crops. He has more than 130 refereed publications, and…

After 25 years working in Italian kitchens, Tobie Puttock has consumed more espresso shots than many would dare attempt in a lifetime. At just 18 years of age, Tobie would watch as waiters brought a tray of 12 espressos to the kitchen for the staff of four on the hour, and they’d drink every one. “It was espresso all the way because that’s what the other chefs had and I wanted to fit in, to the point I’d drink so much I’d be a shaking nervous wreck,” Tobie says. “We were doing six double shifts a week on a seven-month contract, and everyone just lived off caffeine.” Growing up, Tobie’s parents weren’t big on coffee. His first taste of Nescafe was thanks to his “bogan best mate” at 17, but it is…

The months are getting colder, but demand for cold brew is only heating up. At the 2017’s Specialty Coffee Association Expo, a little company by the name of Brew Bomb set up shop in the back corner of the expo with a little banner and the masterpiece brewing unit that is the Brew Bomb. Founder and the CEO Ray Buerger sold four machines at that launch event, including one to Klatch Coffee in Los Angeles, who has since integrated the machine for all of its commercial volumes of cold brew. In the past year, Ray has sold 28 units into the US market in “strategic places” for high-end specialty roasters wanting to convert their coffee into cold brew on a large scale, and each one shares the same positive feedback: it’s an…

On 7 May 2018, a Los Angeles Superior Court Judge ruled that cups of coffee sold in California will have to carry a label warning customers about the potential cancer-causing effects of their favourite morning beverage. The basis of the decision was that coffee companies such as Starbucks, Green Mountain Coffee Roasters, Kraft Foods Global, and JM Smucker failed to show sufficient evidence that there was no significant cancer risk posed by just one particular chemical in roasted coffee – acrylamide. WHAT IS ACRYLAMIDE? Acrylamide is a small organic molecule with a formula C3 H5 NO. This chemical is mainly used in industrial processes, such as making paper or plastics, and more recently, the Swedish National Food Administration found it to be present in roasted or toasted foods, including coffee. Because people can…

Most people tell me I make friends with strangers easily. It’s always been a strength, but on a recent trip to the Special Coffee Expo in Seattle, United States, I let the topic of coffee do the talking. On my first day in the Emerald City I visited Starbucks at Pike Place, the original site of the global coffee giant. With a line staggered out the door and down the street, I eventually made my way to the front. The friendly assistant asked where I was from, and immediately responded with, “Ah Melbourne, the coffee capital of the world, lucky you”. A walk through Pike Market’s famous fish stalls had the same affect. When I befriended Sean the fishmonger, he asked what I was doing in Seattle. On reply, he instantly…

MONIN SALTED CARAMEL SAUCE Make coffee drinks, shakes, desserts, and other recipes stand out with Monin’s new Salted Caramel sauce. Delivering a sophisticated sweet-salt, smoky taste, this fun concoction encapsulates the classic delight of salted caramel. No mess, no hassle, and there’s no need to make it. Available in 1.89-litre bottles. For more information, contact your Monin distributor at orders@stalex.com.au or call 1800 225 417 TEAPIGS Teapigs has a great range of super premium tea. The whole leaves, herbs and flowers in its tea temples have been handled gently to maintain every drop of its precious flavour. Teapigs are housed in biodegradable tea temples, making it easy for baristas to prepare and for customers to see the quality of the product. The Teapigs range is available in packs of 50,…

For the past 50 years, Seven Miles’ Coffee has shared its roasting expertise with hundreds of Australian cafés and thousands of coffee consumers. Within that time, the popular roaster has undergone a name change (formerly Belaroma Coffee), rebranding, a refurbishment of its Manly Vale headquarters in New South Wales, and become a Specialty Coffee Association (SCA) certified barista training campus. But with an increasing thirst for knowledge, Seven Miles Coffee Roasters decided to launch a science and education centre to push the boundaries of coffee experimentation. Leading its Coffee Science and Education Centre (CSEC) is Dr Adam Carr, a chemical engineer who has forged a research career over the past eight years, working at Cornell University, the Massachusetts Institute of Technology, and Aerodyne Research. Last year, the academic put his…

• Know your limits: Every bank has a daily limit on EFTPOS card transaction volumes. If a customer’s EFTPOS limit is reached, the transaction will get declined and the customer will need to re-insert their card. The payment will then be routed over the original network. • Too little or too much: Any debit transactions under $15 will continue to be routed over the original network due to the on average lower acquiring cost. Any debit transactions $1000 and greater will continue to be routed via the original network due to the common daily limit on eftpos transactions. These limits will be reviewed and may be adjusted over time. • Is this right for you? Surcharging is available on debit contactless and credit transactions (but not on eftpos transactions). With…

For the past 30 years, Bonsoy has delivered a soy milk that Australian baristas love using, and customers enjoy drinking. It listens to the needs of baristas, and has delivered a product that not only tastes great with coffee, but stretches like regular cow milk to create a silky foam. The one thing it won’t undermine, however, is a change to its packaging structure, and as Bonsoy’s Raphaelle Wilson says, it’s for good reason. “We are forever asked why we don’t put a screw cap on our cartons. While we appreciate the concern and understand peoples’ frustration that it can be disruptive to their workflow to get a pair of scissors, cut the carton, and risk spillage, we are making a public stand,” Raphaelle says. “We care about the environment and what…

Hi everyone. Welcome to my first editorial column for BeanScene magazine. I’m so excited to join you for the next year as a regular contributor and share some of my favourite latte art patterns with you. I’m still pinching myself that I’m the Australian Latte Art Champion. I started in the coffee industry just four and half years ago. Before coming to Australia I was a chef in a Chinese and Japan restaurant for 10 years, but prior to that, I was a professional snowboarder. I first learned to surf at age six, then discovered snowboarding and I never looked back. I competed on the international circuit in more than 200 events, I had sponsors, and I trained hard. Perhaps that’s where I get my discipline. Unfortunately, a knee injury…

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…

Owning a café can be tough. With stock levels, staffing, rent, equipment maintenance, financial reporting and more to manage, it’s easy to get stuck in a rut. There’s a lot to think about, and its not a leisurely picnic, contrast to what many sea change enthusiasts hope from their previous careers in banking and finance. For those that make the commitment to start their own café business – we salute you – the challenges are real, but so are the rewards. To help you on your way, or to improve your business growth, the Australian Specialty Coffee Association (ASCA) will host a symposium dedicated to helping run your café business better. In 2017, we launched the inaugural ASCA Symposium, and we’re pleased to announce it will return in 2018 on 29 July…