BeanSceneの February 2019 の目次

On 23 November, Australia-based cleaning company Cafetto opened a new distribution centre in Adelaide, near the company’s Brompton factory and head office. Cafetto Managing Director Christopher Short says the location of the new distribution centre on Wood Ave is key to it being able to operate efficiently. “Being just a few hundred metres away from the factory and office means [communications with the] factory are swift and operational staff can go between the two sites with ease,” Christopher says. Christopher launched Cafetto in 2003 after seeing a gap in the market for cleaning and sanitation products for coffee machines. Fifteen years later, Cafetto now distributes to more than 60 countries, with a head office in Adelaide and sales offices in Malaysia and the Netherlands. Prior to launching the distribution centre,…

Atypical specialty coffee shop experience involves receiving an espresso or filter coffee with an information card. Its purpose is to spark a customer’s curiosity and gain further appreciation for the coffee they’re drinking. The card or subsequent bag of roasted coffee often contains details such as the farm and producer’s name, the names of their children, how many people they employ, the harvest schedule, farm altitude, farm size, and volume of bags per harvest. But nowhere does it say the name of the person who roasted the coffee, their hobbies, and the names of their children. “If that information about ourselves was exposed, we would probably feel like it’s an invasion of privacy,” says Cafe Imports’ Managing Editor Ever Meister, or Meister as she is better known. “I think there’s…

When Hemro Group Head of Product Development and Design Daniel Hofstetter held an Anfim grinder workshop in Australia in November 2018, the reactions from the crowd were divided. There were nods of heads from those who understood the mathematical explanation of volume-based particle size distribution (PSD), blank stares at the word “sphericity”, and fascinated expressions from those who couldn’t believe how much product information was willingly shared. “Anyone’s mind blown?” Daniel asked the crowd, pointing to a relating cartoon on the power point slide. “Trust me, the more you look into coffee the less you understand.” It’s impressive for a company to go well beyond the realm of manufacturing and dig deep into the science behind its production in order to make something satisfying for its users, but “that’s what…

When Victoria Arduino’s Mythos One grinder first arrived in Australia in 2014, baristas were drawn to the machine’s Clima Pro technology, and its other features to improve dosage and espresso extraction. But Victoria Arduino felt it could do better, and after years of development, launched the Mythos 2 grinder in 2018. Michele Mastrocola, Senior Sales Area Manager Asia-Pacific at Victoria Arduino, says the company entered the development of the Mythos 2 with the intention to build on what the Mythos One was capable of. “With Victoria Arduino Mythos 2, we wanted to reach a new level of performance,” he says. “We started from our experience with the Mythos One, and took in inputs and feedback from baristas around the world.” Baristas told Victoria Arduino that they wanted greater control over…

To Will Valverde, Fairtrade is not just about certification. It is a comprehensive system that helps coffee-producing communities build their knowledge, skills, and production capacity. “The consumer will buy a product because they want to help the farmers. But at the same time, they want to have a good quality product they can buy all the time,” Will says. “As part of our commitment to the industry, we are working closely with producer organisations to ensure that they can bring the best quality green beans possible to their buyer.” In his role as a Producer Support and Relations Officer for Fairtrade Australia and New Zealand, Will works with coffee growing cooperatives in Papua New Guinea, East Timor, and the Solomon Islands. “We’ve been working with producer organisations to implement best…

Everyone deserves good coffee. However, for many office workers, access to professional equipment and skilled baristas is restricted. Some choose to make their own morning coffee at home and try not to spill it on the peak-hour train. Others enjoy revert to drive-through options, while some commit to getting up 15 minutes earlier just to detour to their regular café in order to start the day right. But this option is costly, and often time consuming. Then comes the afternoon slump with little to no extra time to exit the building or convince the boss that taking a 15-minute coffee break won’t turn into half an hour. While many offices try to address their employee coffee needs with instant options, vending machines, and lines of pods stacked up on the kitchen…

Do you feel like a refreshing cold brew in the summer heat? Or what about an iced latte? Whichever you prefer, there are a range of factors that contribute to their unique tastes, and the temperature they are prepared at is certainly a big one. While it’s easy to appreciate the difference between cold and hot brewed coffee, it takes careful investigation to dissect how fine-tuning brew water temperatures can affect physical and sensory outcomes. Espresso coffee is commonly brewed between 90°C to 95°C. In a recent study, I looked at how five different temperature settings affected the extraction of one espresso blend. With the help of a very patient barista, 20 double espressos were prepared at each brew water temperature setting of 90°C, 92.5°C, and 95°C (lets call these…

Hot on the heels of the 2019 ASCA Australian Coffee Championships at MICE2019, ASCA is already looking ahead to the 2020 competition year. This year, ASCA will be launching its competition season with one of the most highly anticipated national finals – the 2019 Australian Coffee in Good Spirits Championship (CIGS). We’ve always had a good record in this category, especially with Matt Perger of St. Ali winning the world title in 2014, so we were thrilled to see the competition’s return last year after a year off. It was incredible to see so much enthusiasm for this event, and the level of talent was proved with Ona Coffee’s Danny Wilson placing third in the World CIGS Championship in Brazil last November. ASCA will be combining the national competition, to…

Dr. Monika Fekete is a chemical scientist with a passion for coffee. She is the founder of Coffee Science Lab, Australia’s first independent scientific coffee consultancy. She has collaborated with innovative coffee companies, roasters, and competition baristas, helping them underpin coffee research and development projects with solid scientific principles. Monika regularly hosts workshops around putting coffee science to practice. She also works for the Department of Food and Agriculture Innovation at Monash University. Kieran Westlake is the current President, past Treasurer and past Vice-President of the Australian Specialty Coffee Association (ASCA), Australia’s peak industry body dedicated to promoting and growing the specialty coffee industry. In his new appointment, Kieran is excited to create opportunities and pathways for ASCA members. He is also a member of the Specialty Coffee Association, a…

The Australian Specialty Coffee Association (ASCA) in collaboration with the Genovese family are seeking nominations for the Eleonora Genovese Australian Coffee Woman of the Year, and Rising Star Awards. The Awards recognise the many contributions Eleonora Genovese made to the Australian coffee community. 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. Eleonora lost her brave battle with cancer on 19 September 2015. Eligible candidates for the Eleonora Genovese Australian Coffee Woman of the Year Award must demonstrate a career of 10 years or more in the coffee industry, be actively involved in the coffee community, be a mentor in their line of work, and demonstrate commitment to growing and supporting the…

Alastair McLeod still boasts a strong Irish accent after calling Brisbane home for the past 22 years, but in that time he’s adopted a love for all things quintessentially Australian: Vegemite toast, mangos, and coffee. “I can still see my mummy and daddy in Belfast drinking instant coffee. My dad worked in cafes in Ireland and in restaurants throughout school, but Belfast wasn’t a discerning coffee culture growing up. It was in its formative years. They were serving instant coffee in the cafes,” Alastair says. “Coming to Australia I could immediately see a difference and the sophistication of its coffee culture. There’s definitely no-one else more discerning about coffee than the Aussies. The fact that a publication called BeanScene can exist is a reflection of that.” Alastair learned to make…

Ordermentum, the brainchild of Adam Theobold, Founder of Beat the Q (now known as Hey You), and former Toby’s Estate Managing Director Andrew Low, is helping Australia’s food and beverage industry trade smarter. The B2B web-based ordering and payments platform streamlines a café’s ordering process, saving time and money for both the retailer and the supplier. When Adam kept hearing from café owners about a need for a platform that took the pain out of ordering and payments, he jumped at the chance to develop the solution. “There were multiple pain points around ordering for café owners, which led to the idea of building this platform,” Adam says. “I was talking to venues about Beat the Q and they would say to me: ‘It’s great my customers get to use…

When people ask: “How was your origin trip?” I struggle to find the right words to capture everything and do the country justice. However, if I had to summarise Uganda in just one word, it would be “industriousness”. Kampala, the country’s capital and largest city, buzzes with insane motorcycle taxis that operate on adrenaline and blind luck. Main roads are lined on both sides by a myriad of small businesses selling everything from luscious fruits to massive bedsteads and intricate wooden coffins. In some areas it’s a contrast between sophisticated restaurants and people living in corrugated iron shacks tens of metres away. Outside the cities and towns, the pace is slower but it felt like everyone was doing something or going somewhere. Together with a group of Cofi-Com customers, our…

Where has the year gone? I know we say that at the end of each year but 2018 really was a blur of events and achievements for me. It all started a year ago at the Melbourne International Coffee Expo when I was crowned the 2018 ASCA Australian Latte Art Champion. And just like that, it’s time to say goodbye to the crown and pass the baton onto the next worthy artist who, like me, gets to experience all the wonderful opportunities and challenges that comes with winning a national title. My years of hard work certainly paid off. I started writing my first BeanScene column as an Australian champion, and I leave you as the fourth best latte artist in the world – well, only for a few more…

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 Veneziano Coffee 52 Bourke St, SURRY HILLS 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,…

Even with the countless preparation and practice hours required to compete at world level, not every competitor will win. With the financial and mental investment high, what happens when the competition doesn’t go to plan? Stepping onto the stage with the backing of sponsors, family, friends, employers, colleagues, and customers is daunting, even more so on the world stage. With the right mindset, competitions can be richly rewarding, regardless of the result. With intuitive skills and an impressive coaching ability, Masako Yamamoto coached and travelled with 2017 and 2018 New Zealand Latte Art Champion Leo Li to the World Championships in Brazil. Masako says her background as a barista trainer gives her the invaluable skill to identify a student or staff’s strengths and weaknesses, and help bring them out. “I…

The summer break is full of festivities and fun, and if you’re lucky, there’s some downtime attached. It’s a time to wake up late without an alarm, not move from the couch, take regular naps, and read a good book as one hour rolls into the next. Downtime often comes with questions about the year ahead, and what it means for you personally and professionally. For Cafe Imports Managing Editor Ever Meister, her head is already buzzing with a list of questions about the unknown. Questions she’s curious about but doesn’t necessarily have the answers to. “How do we get consumers excited about specialty coffee? Why do we expose the personal details of coffee producers for marketing material? Why do roasters talk about having partnerships with farmers when many are…

The Royal Agricultural Society of Victoria (RASV) is inviting coffee roasters from around the world to enter the 2019 Australian International Coffee Awards. The awards, now in their seventh year, celebrate and promote excellence in coffee roasting in Australia and internationally. “The Australian International Coffee Awards provide the opportunity for coffee roasters to be recognised for their quality brews. There is so much that goes on before the beans make it to the café and this process is often overlooked when we grab a coffee from our local cafés,” RASV CEO Paul Guerra says. Participants in the Australian International Coffee Awards can benchmark their products against industry standards, receive feedback from independent industry experts, market their trophy-winning coffee, and promote their products through associated events. William Angliss Institute Coffee Academy…

KUVINGS CS600 Kuvings Australia CS600 Chef Commercial Cold Press Juicer is the first to offer the hospitality industry a whole fruit cold press juicer that can provide on-demand cold press juicing with ease and confidence. The Kuvings CS600 features a large feeding chute with 88-millimetre flip gate for faster and easier juice extraction, and easy cleaning with a smart juice cap and rotating cleaning brush to prevent dripping. The CS600 includes the world’s strongest brushless motor – a powerful 200 watts, providing 24-hour continuous juicing, minimum friction and 40-decibel noise-reduction design. It’s low-speed 50-revolutions-per-minute motor is able to process very fibrous fruits and vegetables. It also includes a stainless steel gearbox, safety-lock system and three-way ventilation channel to keep cool. Use the CS600 to press and squeeze juice, which can…

Rancilio knows a thing or two about making coffee machines – it’s been doing so from a factory outside of Milan since 1927. Within that time, the world introduced colour television, Neil Armstrong set foot on the moon, Australia went through 23 Prime Ministers, and consumers discovered their addiction to iPhones. The coffee industry has equally evolved, but what hasn’t, according to Rancilio, is the process of coffee extraction. “Technology has changed, brewing methods have developed, and new methods of delivering coffee consistency have been achieved, but no-one’s fundamentally changed the way coffee is extracted,” says Paul O’Brien, Rancilio Area Manager – Australasia. Rancilio, identified for its reliability, has produced hundreds of models over the past 90 years, but only in 2017 did it release its first coffee machine dedicated…

Over more than 30 years importing coffee to Australia from around the world, Cofi-Com has developed strong ties with its Volcafe sister companies that operate in most growing origins. These relationships give Cofi-Com an in-depth knowledge of the requirements and capabilities of farmers in these areas. It is this on-the-ground presence that gives the trader the ability to provide a range of coffees, from commercial blends to high-end speciality, to its roasting customers. “We have teams of field officers in each country which assist farmers with agricultural management. This ranges from tree management to dealing with climate change,” says John Russell Storey, Marketing Manager Trade at Cofi-Com. “These are people who aren’t sitting around in offices, they’re out in the field and have tremendous amounts of knowledge, expertise, and rapport…

For a barista, finding out all the things that can massively influence the end flavour of coffee, such as origin, processing, and brewing, is game changing. As a coffee roaster, I’ve had a similar moment. Although we know coffee flavour is developed further during the roasting process, we’re not seeing enough transparent discussions about roasting in the coffee community, not the way we do about brewing and equipment. I’ve been lucky to roast on many different machines throughout my roasting career. While the small but intricate differences (machine to machine, roast to roast, bean to bean) can be a frustrating learning curve when you have production deadlines to meet, consistency and mastering the variables becomes the holy grail that drives you, and curiosity takes over. The variables are almost greater…

New Year’s celebrations have well and truly finished and some of you may have already drafted resolutions to keep your personal and professional goals on track for the year ahead. The start of a new year presents no better time than to evaluate your career, so ask yourself: what do you want? Where do you want to be by the end of 2019? What would be your ideal job? Even if you’re dead-set in love with your current position, what skills or qualities do you want to develop? Whatever your goals are, you can get there if you start identifying them. “How do you eat an elephant? One bite at a time.” It’s a simple statement used in financial planning and stress management, but I believe it holds merit when…

Overcoming data free observations on Australia’s coffee production was a big hurdle in the early days. Research in the subtropics during the 1980s and 1990s was challenged by such beliefs that coffee “must have shade to produce high quality” that “hand-picked coffee is better quality than machine harvested coffee”, or that “high altitude is required to grow the best quality coffee”. Many of these observations were dispelled when a professional taste panel in Sydney in the early 1990s blind taste-tested samples of green beans from field trials in the Tweed Valley. These taste tests soon showed that coffee quality was not simply a function of altitude, variety, or location, but a combination of all these including soil type, microclimate, and the coolness of the ripening period, which could be achieved…

HARRY KOLOTAS When my wife and I decided to open our café, Cavalier Specialty Coffee, we wanted the service, coffee, and food experience to be above and beyond. For that, we needed to find a coffee bean that best represented Cavalier. After tasting many different types of coffee, Marvell Street Coffee Roasters’ tasting notes of malt, caramel, and chocolate best represented the perfect cup for us. I don’t get to travel and coffee-hunt as much as I would like, but the best part about owning your place is how much research and tweaking you can do with your own coffee. I’m pretty happy to say that I start all of my mornings with Marvell Street and I don’t think that will change for a long time. The industry has definitely…