Indholdsfortegnelse for June 2019 i BeanScene

For the June edition of BeanScene, it was straight to one of Campos Coffee’s flagship Sydney venues to celebrate the company’s contribution to the Cup of Excellence (COE) program and the many coffees that ‘sparkle on the table’ (see page 36). For the past 10 years, Campos Coffee has invested over $2 million in purchasing COE coffees to reward the farmers that put so much effort into producing specialty coffees and showcasing the true value of high-grade coffees to its customers. In honour of the company’s leading position as one of the program’s greatest buyers and Australian advocate, there seemed no better time to feature the number two winning Colombian COE coffee from Linarco Rodriguez Ospina on the cover, a coffee that will be available to Campos customers from 24…

In her short time as General Manager of Toby’s Estate Coffee Roasters, Jody Leslie has already seen how the Australian coffee scene differs to the rest of the world. “Compared to the United States for instance, Australia has a larger focus on specialty coffee,” Jody tells BeanScene. “If I had a theory as to why, it would be around the age of our coffee industry. It matured around the same time as the rise of specialty coffee [globally]. “Momentum wise, Australians also like to be seen as the best and punching above their weight in a lot of things. You see that in sport, and it’s reflected in coffee. Once it was recognised we were leading this area, it’s almost taken on a life of its own.” Jody’s career has…

Getting your hands on a Cup of Excellence (COE)-winning coffee takes patience and commitment. The real fun for Australian buyers starts in the early hours of the morning when international online auctions commence, but the game’s not over until a final bid is made, the countdown clock expires, and the hammer falls. “The longest auction I’ve ever experienced was early 14 hours for a COE coffee,” says Will Young, Campos Coffee Founder and Chairman of the Alliance for Coffee Excellence (ACE), the association that runs the COE competitions and auctions. “My wife went to sleep and I was still bidding when she woke up. I was making breakfast – still bidding. We had people over – still bidding. I took my phone everywhere with me that day, even bidding as…

BioPak is working with cafés and restaurants to spread awareness of its simple composting solution and encourage a behavioural change around packaging and waste. In December 2017, the foodservice packaging company began studying waste, where it was going, and what it was doing to the environment. From its surprising research, BioPak found the foodservice and hospitality sector sends more than 900,000 tonnes of organic waste to landfill. BioPak started speaking with café owners about the amount of waste they were producing and how its compost service could help manage that waste. As a result, 18 months ago BioPak launched its compost service, designed to close the loop and divert waste from landfill. “Compostable packaging is the most logical solution for cafés and restaurants. It allows food waste, along with the…

Jack Hanna has left his mark on the Australian – and world – coffee industry, from winning the third World Latte Art Championship (WLAC) in 2007 to opening Australia’s “most Instagrammed” café, The Grounds of Alexandria, in 2012. Now, for the first time since leaving high school, Jack is stepping away from hospitality to focus on his family and follow new passions. “I wanted to begin a new chapter in my life,” Jack says. “For me, it’s always been about doing what I love and having a purpose for doing things. I never wanted to be in a job where I wasn’t fulfilled. When it stopped being fulfilling was when I made the decision to leave coffee.” Jack didn’t set out to establish such an illustrious career in hospitality. In…

Cofi-Com’s Operations and Trading Manager Dariusz Lewandowski and I are between origin trips at the moment. We’re giving our passports a rest and wistfully reminiscing about the last plantations and the folks we saw and talked to. That being said, two weeks ago Dariusz snuck in a quick trip to Papua New Guinea. So what happens between trips? What is a normal day like as a coffee trader and what do we actually do? Is it all about slurping coffee all day, chatting to our many customers and discussing the minutiae of various processing techniques? Well, sort of. For most of us working at Cofi-Com’s Huntingwood warehouse in New South Wales, it’s a long drive each morning, an hour spent cursing Sydney traffic and phone calls. The day starts with…

By the time many of you read this, I will have competed in the World Latte Art Championship. For now, however, I am dedicating all my time to training. With Easter just past and me about to take flight to Germany for World of Coffee in Berlin, I thought there’s no better time than to combine these events in the form of my flying Fairy Rabbit design. Combination actually played a part in the conception of this design. The idea behind it was really quite simple. My rabbit and angel designs were quite popular, so I thought, ‘why not bring them together?’ The result is a design that is cute and appeals to peoples’ love of fantasy and fairy tales. While the rabbit itself is front and centre in the…

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,…

Imagine an industry where tea aficionados were given the same level of quality and care as coffee drinkers. For us at Casa De Cha – new kids on the block and true tea ambassadors – the inconsistencies in how tea is offered and brewed is the elephant in the coffee house, and we’re committed to changing that. Our goal is to elevate the coffee industry’s understanding of specialty tea preparation and service, and help develop a new Australian tea culture. We do this not only for our own sake, but that of consumer’s – tea lovers who refuse to buy a pot of tea at many cafés or restaurants because they know it won’t be brewed correctly of decent quality, or served with little or no care. We know that…

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. 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 on bringing that expertise into the corporate coffee industry. He is passionate about developing people through knowledge and experience to further their…

Ten years ago, 12 coffees a day was a regular scenario for Scott Pickett. That was until a Chinese doctor took one look at his eyes and knew instantly his caffeine intake was through the roof. “I’d never really thought about it, but I drank a lot of coffee. I’d have one in the morning, one at home, one on my way to work, one when I’d get to work, one when the waiters arrived at 11am, one before lunch at 12, one after lunch, and so on. It quickly added up,” Scott says. “Now I’ve cut down to three or four a day and no more after 3pm – I sleep a lot better and I don’t shake as much.” What Scott does consume now, however, he drinks for enjoyment.…

When family-owned Australian packaging manufacturer Detpak launched its RecycleMe system, the goal was simple: to develop a truly recyclable takeaway coffee cup that can be easily recycled using existing paper mill infrastructure, allowing cups to live again as other paper products, contributing to a circular economy. General Manager and Marketing Innovation Manager Tom Lunn says RecycleMe was developed following feedback from the specialty coffee sector looking for sustainable packaging options for their cafés. “We knew there was a need for a takeaway coffee cup that was truly recyclable. Consumers were wanting it and people in the coffee sector were after a sustainable solution they could implement,” Tom says. As a result, Tom says Detpak launched the RecycleMe coffee cups that feature a next-generation lining. “RecycleMe coffee cups are recyclable for…

In theory, turning hot coffee into cold in less than 60 seconds sounds like a magic trick straight out of a Harry Potter movie, but one company has made it a reality. Elemental Beverage Company has created the Snapchiller, a machine that combines thermodynamics, engineering, and artistry to transform hot beverages into cold drinks on demand. Making its debut at this year’s Specialty Coffee Association Expo in Boston, the Snapchiller had heads turning as patrons were prompted with the question: “Want to see hot coffee become cold in less than a minute?” As crowds gathered, eyes fixated on the machine as hot brewed coffee was poured into the top chamber of the Snapchiller before the liquid filtered down the magnetic coils and extracted into a cup at -10°C. Elemental Beverage…

It’s important to constantly re-evaluate your vision, to sit at the drawing board again and again until your direction aligns to benefit the entire supply chain. It’s something we at Zest Specialty Coffee, as a small to medium-scale specialty roaster, have no objection in doing to ensure our direction benefits the entire supply chain, the most vulnerable and most important members of our industry – the producers. But how do we do that? The answer is to ask them what they need. The Coffee Futures Market (the C) hit a record low in April, falling to below US$0.90 per pound, a level unseen since 2006. It’s good news for the money managers who have been betting on the decline of Arabica futures since August 2017, but much like other agricultural…

The modern café market is a very dynamic one. While there are many simple yet successful cafés operating today, it’s not as easy as it once was to get people through the door. Once upon a time a simple window sign that read “coffee” with a large lurking coffee machine in the background was all you needed to attract a crowd. Today it’s about more than just the caffeine kick. Customers want the story, the flavour, and the trust that the person making their coffee is excellent at it, and a great environment to experience it in. We want it all. However, with so many factors to consider, where does one begin when considering opening a café, never mind a successful one? If you dare, read on as I present…

Australia has a great reputation on the world stage when it comes to coffee excellence. Our National Champions frequent the top 10 in the world, our entrepreneurs are introducing Australian coffee to international markets (think Bluestone Lane), and Melbourne is often hailed as one of the ‘coffee capitals’ of the globe. For us at ASCA, this is extremely exciting. To know that our baristas, roasters, and other coffee professionals are having success worldwide is both humbling and awe-inspiring. However, our work never stops. ASCA is now looking to increase talent within the coffee community – encouraging newcomers and developing existing members of the industry. As a board, we’ve been clear that this is part of our plan and in 2019, we’re providing more upskilling opportunities than ever before. While we’re…

Boston holds a special place in my heart. As cold as it was on arrival for the Specialty Coffee Association (SCA) Expo in April, the warmth was felt in the city’s people, landmarks, coffee shops, and classic New England clam chowder. One of the things I love about international travel is the feeling of belonging to a particular family, not related by blood but nationality – or in this case, the industry of coffee. It’s rare you get to catch up with some of the people you interview and email constantly throughout the year. So for me, Boston was not only a chance to explore the new innovations at the SCA expo and watch the World Coffee Championships, it was an opportunity to unite with my extended coffee family –…

In April 2019, the International Coffee Organization (ICO) composite indicator fell by 3.2 per cent to 94.42 US cents per pound, the lowest monthly average since July 2006 when the price reached 88.57 US cents per pound. The daily price fell to 91.79 US cents per pound on 17 April, the lowest it had been since 1 August 2006 when it hit 88.77 US cents per pound. “International coffee prices have been falling since 2016, with the ICO composite indicator breaking through the US$1 per pound mark in September 2018,” ICO Senior Economist Christoph Sänger tells Global Coffee Report. “Since then, the market has remained broadly at this level, which is almost 30 per cent below the average coffee price over the past decade. This is bad news for farmers…

• Sunny Queen French toast • Lady finger bananas chopped • Caster sugar • Salted butter • Fresh pouring cream • Melted milk chocolate (for serving) • Icing sugar (for serving) Method: • Melt butter in a frypan and add about three times as much sugar. Cook until melted and caramel in colour • Add cream and mix until all ingredients are combined and it has reached a good consistency • Add bananas and quickly toss to cover then remove from heat • Reheat Sunny Queen French Toast in a toaster or sandwich press until golden brown • Cut into fingers and serve in bamboo cones • Top with caramelised bananas, drizzle with melted chocolate and dust with icing sugar.…

Melbourne will always be held in the highest esteem for coffee competition veteran Pete Licata. It’s the city where he won the 2013 World Barista Championship (WBC), the city that made him a household name, and the city he now calls home. Six years on from his championship win, Pete and his family have made the move from Kansas City to Melbourne, with Pete accepting the role of Research and Development Coffee Consultant with Veneziano Coffee Roaster’s parent company Nomad Coffee Group. “We were joking a year ago about me coming to Australia and eventually the talks started becoming more serious. One thing led to another and next thing I know we’re here,” Pete says. Pete’s connection to Australia-based Veneziano Coffee Roasters began prior to his WBC win. While living…

Melbourne’s coffee culture resinates deep within its laneways, where baristas can be seen serving coffee from an old shopfront, pop-up caravan, or a hole-in-the-wall covered in graffiti with milk crates out the front. It’s these unique characteristics that will be on display when the coffee world comes to Melbourne for the 2020 Melbourne International Coffee Expo (MICE). But that’s not all. For the first time since 2013, Melbourne will host the World Barista Championship (WBC) and World Brewers Cup (WBrC), making Australia the only country outside the United States to host these competitions more than once. National barista champions will descend on Australia’s coffee capital when the prestigious coffee competitions take place during MICE at the Melbourne Convention and Exhibition Centre (MCEC) from 4 to 7 May. “Next year will…

People have always looked for ways to make their life simpler, and technology is constantly evolving to fulfil these needs. Cars and airplanes get us where we need to go, while phones and social media connect us to friends and family overseas. Coffee machines are no different. While coffee has been around for centuries, the coffee machine we know today began surfacing in its infant stages during the industrial revolution – from the first ever espresso machine made in 1884 to Faema’s iconic E61 in 1961. Coffee machine innovations over this period include: • 1884 – Angelo Moriondo patenting the first espresso machine for commercial use • 1901 – Luigi Bezzera designing a machine that forces steam and water through ground coffee • 1912 – Giuseppe Cimbali patenting the modern heat…

Dialing in a delicious espresso shot is great way to start your day, be it at work or at home. As the day goes on, you might find that shots speed up and you need to adjust your grinder a bit finer to get the same result. It seems like your grind profile has changed. Does this sound like a familiar story? It might be a common observation, but to date I’m unaware of a viable explanation backed up by solid data. The reason is probably a result of many factors at play. Increasing temperatures over time is clearly of crucial importance. Or, as Colin Harmon of 3FE Coffee has been quoted as saying, “the daily process of ‘dialing in’ may as well be called ‘warming up’.” Temperature affects practically all…

It felt like only five minutes ago the New Zealand Specialty Coffee Association hosted the Meadow Fresh NZ Barista Championship, and it was already time to start the next leg of the competition season. First up was the NZ Cup Tasters Championship on 3 May. Ozone Coffee Roasters in Auckland hosted a full field of 32 coffee cuppers, all aiming to accurately and quickly slurp their way through the tasty coffee. The competition was tense, and with multiple perfect scores on the leader board, timing was crucial. With a score of 8/8 in 2.07 minutes, Alan Bruce of Flight Coffee was announced the NZ Cup Tasters Champion, with runner-up going to Anne-Lise Mornard-Stott of Ripe Coffee Roasters in Petone. Ewan Kim of L’affare and Takahito Koyanagi of Toasted Espresso placing…