BeanSceneApril 2019的目錄

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. 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…

There are two distinct aromas that make Silvia Colloca’s household the envy of most on a Sunday morning – freshly baked bread and freshly roasted coffee on the kitchen bench. “Those are the days you really want to be at our house. The smell is just incredible. It permeates every single room,” Silvia says. Freshly brewing coffee on a little moka pot has been a beautiful morning ritual ever since Silvia recalls growing up in Milan, Italy. “Italians wake up to that particular sound which I love: coffee almost chirping and spitting out of the coffee machine,” she says. That exact ritual has followed Silvia to her home in Sydney where she now lives with her husband and three children. More than just a ritual, however, drinking quality coffee has become somewhat…

On the competition stage, Tilly Sproule of Tim Adams Specialty Coffee has a gift with words. She captivates the audience with her recounts at origin and has the judges hanging on every syllable, but on the occasion she was named the 2019 Rising Star in the Eleonora Genovese Women in Coffee Awards, she had no words. “I was honestly trying to hold back the tears, I was speechless. I felt extremely proud and in total shock hearing my name called out. There were so many amazing women nominated, all [of whom] I look up to and admire greatly, so it is an honour to receive this award for Rising Star,” she says. “There are so many amazing women in our industry and to be not only nominated but then trusted…

At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it. For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve. If we don’t change the way we educate consumers about flavour, the specialty industry may struggle to sustain itself. Without greater awareness and appreciation of differentiation from cup to cup, the…

Taste. It’s what we’re all about in the coffee industry. Striving for that sweeter, more delicious cup of coffee. This has led to a lot of work being put into understanding the many variables that affect the flavour we end up with in the cup. With more information out there on variables like particle size distribution and total dissolved solids (TDS), it can be overwhelming for a budding barista to start to understand the basics without getting confused by all the detail. The purpose of this article is to stick to the basics of grinder calibration to help those who are still learning to better understand the process and basic variables in calibration and their effect on flavour. To illustrate this, I’ll be referring to the diagram on the right,…

Thanks to Australia’s geographical isolation, it is the only coffee-producing nation in the world that is free of coffee leaf rust and the coffee berry borer pest. It’s also thanks to Australia’s rust-resistant cultivars that Australian coffee growers enjoy the unique position of being able to grow naturally spray-free coffee in a cooler, subtropical climate. However, with such isolation comes a degree of vulnerability, and we are always at risk of introduced pests and diseases. If coffee pests such as the berry borer or leaf rust were to arrive on our plantations, the Australian coffee growing industry could be wiped out. Farmers can only do so much to ensure that Australia’s coffee crops remain free of pests and disease. We also rely on the people visiting and working with international…

Back in 2013 I was a young, fresh-out-of-uni journalist intrigued by this industry called coffee. Before long I was introduced to the concept of barista competitions, an experience best described to me as ‘the Olympics of coffee’. I remember my first World Barista Championship (WBC) in Melbourne with the fondest of memories: grandstands filled to the brim with spectators, emcee Stephen Leighton in a red bowler hat and matching suit, and the national flags of competing baristas hanging high from the ceiling of the Melbourne Showgrounds. It was electric. I would arrive at the host venue early just to support the first scheduled baristas who wouldn’t get the benefit of a full crowd. For this reason, baristas like former Italian Barista Champion Francesco Sanapo and I became friends. You can…

The coffee community is set to reunite once again with StreetSmart Australia’s annual CafeSmart campaign to help combat homelessness taking place on 9 August 2019. Participating cafés will donate $1 from every coffee sold, directly supporting smaller grassroots homeless charities. This year the company is launching a new initiative, CafeSmart in the workplace, enabling workplaces to get involved during the CafeSmart week. Workplaces can donate personally to the cause every time an employee purchases a coffee. CafeSmart aims to help break the mould of prejudice surrounding homelessness and works to support those at risk or who are homeless. Excluding donations, StreetSmart has raised $5 million since commencing in 2003, and personally funded 1823 projects for 605 organisations. For more information, visit www.streetsmartaustralia.org/cafesmart…

BOND ST Veneziano Coffee Roasters is excited to share the first release of Bond St for 2019. It’s all about the Fazenda California Cold Soul here, which is a great showcase of what Brazil has to offer when radical and modern processing techniques are applied. This blend contains 50 per cent Fazenda California, 25 per cent Colombia De Los Andes and 25 per cent Peru Monte Verde. With tasting notes of apple syrup, brown butter, macadamia, orange cream shortbread, and rum with a raisin finish, this revised release of Bond St is creamy, syrupy, and a little boozy. For more information, visit www.venezianocoffee.com.au VA358 WHITE EAGLE T3 MULTI BOILER The Victoria Arduino White Eagle offers the same precision and stability known from T3 Technology. The two-group model only requires 25…

Matthew Lewin 2019 ASCA AUSTRALIAN BARISTA CHAMPION It’s taken six years for Ona Coffee’s Matthew Lewin to declare himself the Australian Barista Champion, and now he can. After competing in the Australian Specialty Coffee Association (ASCA) Vitasoy Australian Barista Championship finals since 2014, the one trophy lacking from the Ona Coffee Barista Trainer’s cabinet was the big one, first place. “This is an incredible achievement for me. It doesn’t feel real. When Hugh Kelly’s name was called in second place, I was stunned,” Matthew says. “I’ve finished in every possible position from second to sixth place, so to do it the hard way is so much more rewarding. You have the opportunity to think ‘OK, I’m not going to try anymore’, but every year I’ve improved, and grown as a…

The lifespan of a coffee machine can vary greatly. So many factors come into play, including vend amount, servicing, brand, quality of machine, user error – the list goes on. Just like an old car ticking over in the morning or putting along on a freeway and stalling every now and then, there’s often warning signs that something’s not quite right with an old faithful machine. But how do you tell the difference between equipment that needs replacing versus repair? First, a good indication of a machine’s lifecycle is to check for a label with a build date or serial number. About five to seven years for a high-end machine is about right, and five years for a lower budget machine. It’s important to know the behaviour of your machine…

“You must realise the power that water has,” explains Yanina Ferreyra, the recently crowned Australian Specialty Coffee Association Australian Brewer’s Cup champion. Reflecting on her journey, she stresses “water plays a gigantic role, but there is much left to discover. Working with water opens up lots of questions”. I couldn’t agree more. Experience shows that the mineral make-up of water has a substantial and even somewhat predictable effect on the taste outcomes of coffee. This immediately presents the question: what happens exactly? How do minerals modulate the taste of coffee? I have recently reviewed the scientific literature to date on the role of minerals on taste outcomes (see R&D Lab article in BeanScene December 2018). Briefly, I found that while the role of bicarbonates is fairly well understood, the all-important…

We promised a bigger and better 2019, and so far the year has not disappointed. The 2019 ASCA Australian Coffee Championships were the biggest and most successful yet, crowning our newest Australian champions. Congratulations to: • Matthew Lewin of Ona Coffee – Vitasoy Australian Barista Champion • Yanina Ferryra of Project Origin – Australian Brewers Cup Champion • MJ Kim of Shamble Coffee Brewers – TCX Australian Cup Tasters Champion • Jibbi Little of Jibbibug – Pauls Professional Australian Latte Art Champion. As you read this, Matthew Lewin and Yanina Ferryra will be wowing the world in Boston, United States at the World Barista Championships and World Brewers Cup respectively, with MJ Kim and Jibbi Little set to show the world what they can do in Berlin, Germany in June.…

JORDAN MONTGOMERY I began working in the coffee industry while I was at university as a way to pay rent. I quickly become enveloped in the specialty coffee world and have spent years working in different areas, from behind the machine to origin trips, roasting and my current role in marketing. One of my favourite coffee moments was on a recent trip to Ethiopia to visit some farms and washing stations. We were taught how to sort coffee properly when suddenly, all the people working around us began singing, clapping, and laughing while they were working. It was pure magic. Being at the origin of coffee and enjoying such a joyous moment with the people that make it all happen was an experience I’ll never forget. Follow us on instagram.com/beanscenemag NADYA MARSHALL My passion…

Celeste Norris of Good 2 Go café on Melbourne’s Hosier Lane has been named Australia’s Barista of Choice on the inaugural National Barista Day. Taking place 1 March, National Barista Day was created by www.BaristasforBaristas.com and Almond Breeze Barista Blend to recognise the people who are keeping Australia’s coffee scene thriving. “To be crowned Australia’s first Barista of Choice is just incredible. Being a barista is more than a job for me as it enables me to use my passion to teach people valuable skills to improve their lives,” Celeste says. National Barista Day received more than 2000 nominations recognising outstanding baristas from all over the country. Celeste works with the vulnerable population of Melbourne and manages Good 2 Go café down Hosier Lane. She mentors young people through a…

Fabio Ceccarani is well aware that Italian espresso machine manufacturer Simonelli Group has a privileged position. It’s an industry leader in its field, yet is responsible for one of the most important parts of the value chain – the end result in the cup. “It is an incredible honour to know that our machinery contributes to the customer’s coffee experience. But because of this privileged position, we also have a big responsibility to make coffee in the fairest and most sustainable and respectful way possible,” Fabio tells BeanScene. A mechanical engineer by trade, Fabio started his journey with Italian coffee machine manufacturer Simonelli Group in May 2008. Soon enough, he found himself on the Board of Directors where he stayed for 10 years, overviewing and implementing company strategies before taking the CEO…

MILKLAB LACTOSE FREE Milklab is an Australian collaboration between foodies, baristas, and farmers to develop milks that complement the intensity of espresso, and the texture and stretch needed for espresso-based coffees. The Milklab mission is to source the best ingredients possible and trial different blends to ensure the perfect pour. Milklab is proudly designed and validated by experienced baristas and coffee professionals – because the best coffee deserves a better milk. It collaborates with farmers including those in Australia’s Goulburn Valley to bring you a lactose free dairy milk. The Goulburn Valley is home to some of the longest serving Aussie dairy farmers who help supply Milklab with its freshly sourced milk. Milklab Lactose Free was awarded a Silver Medal at 2019 Sydney Royal Cheese and Dairy Show and is…

Arriving in Tanzania was a world away from the bustling, crazy capital city experience of Kampala. Kilimanjaro Airport is bang in the middle of the countryside, with the nearest major town well over an hour’s drive away. Most arriving passengers are whisked away by tour operators heading off to big parks like Serengeti. For us, it was a short drive to a nearby lodge for an afternoon of R&R before driving almost two hours the next day through arid scrub and acacia trees to Burka and Mondul Estates. On arrival, the greenery and shade of the estate seemed like an oasis. Edwin Agasso, who looks after quality and export, took us through a tasting session and history of the farm. As we drove through the estate, Edwin explained the complex…

I finally did it. I’m sitting here writing my first editorial column for BeanScene and it’s because I’m an Australian Latte Art Champion. Some might say it’s been a long time coming, but no-one knows the dedication and training I’ve put into my competition career more than I. It’s been a labour of love to come back year after year and put my best foot forward to show the judges my original patterns. Each year I look for that spark, that special something that will separate myself from all the other baristas all wanting the same thing as I do – to win, of course. This year was my turn. My fifth national competition and my fifth national final. When my name was announced as the champion, I was in…

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,…

Winning a national competition of any description is challenging in itself, be it surfing, dog breeding or cake decorating. But winning a national title for a second time is the sign of a determined, dedicated and passionate champion, and that’s what we discovered in Dove Chen this year. Due to the World Barista Championships (WBC) occurring in line with the Specialty Coffee Association Expo in Boston in April, the timeline to host the 2019 New Zealand Barista Championship was shortened. Given that we only had nine competitors in the field last year and a shorter timeframe to find a champion, it was imperative to gain momentum and regenerate the competition, and that we did. This year’s event saw a sell-out field of 22 competitors, including a former champion. After an…