BeanScene December 2021의 목차

When Ged Ryan started work as a barista the day after he finished his Higher School Certificate in October 2000, it was simply a means to fund his Schoolies trip to the Gold Coast the following month. But what he soon discovered, was that his casual induction into coffee couldn’t have fallen into better hands. “My father had a silent share in a café that was owned by family friend and industry icon Instaurator [Founder of private label roaster Espressology] and Paul Jackson from Danes Specialty Coffee. The way I got taught how to make coffee was very meticulous. If [store manager] Phil St Clare Hobbs didn’t like how we extracted the espresso shot or made the foam on top of the coffee, it didn’t go out to clients,” Ged…

When cafés closed their doors to dine-in customers at the beginning of the pandemic due to state-wide lockdowns, so too did coffee training centres, which not only affected baristas but those behind the scenes: the roasters. Training is something Anne Cooper has always been passionate about throughout her 27 years of experience in the coffee industry. Initially honing her skills training baristas, for the past six years Anne has been coaching roasters of all levels through her Melbourne-based business Equilibrium Master Roasters (EQMR). EQMR offers roasting education in the form of a two-day comprehensive roasting course, private online consulting sessions, and a combination of private roasting consultation and training at client venues. “My focus is to give my clients a clear idea of what’s involved in roasting and explain a…

As hot coffee sales drop in the warmer months, it’s important to be prepared with a cold coffee offering to offset the loss and bring in new customers. Let’s talk about the different varieties of cold coffee beverages that are easy to prepare on your café menu. A classic iced coffee An iced latte – espresso served over milk and ice – is the basis for the traditional offering. The addition of ice cream creates the iced coffee and chocolate sauce helps create an iced mocha. These timeless drinks look great and require minimal supplies, nothing more than a tub of ice-cream and tall glasses. Going one step further, here are four cost-effective ways to add modern cold coffee additions to your menu. Cold Brew The origins of cold brew…

DAVID LAGANA National Business Development Manager at Tiger Coffee David is excited to move towards a National role with Tiger Coffee, with the resources and tools to focus on growth in the Southern Hemisphere. “I feel very motivated in presenting the benefits of the elite technology and elite services that Tiger Coffee Oceania offers,” David says. With almost 20 years in both sales and marketing roles within the coffee industry, David brings a wealth of knowledge to share within the wider Tiger Group of companies. He says the key to the success of building a better, stronger Tiger Coffee will be his ability to work closely with his Tiger teammates in other countries within the Oceania region. The sales focus is growing as is the marketing contribution, without compromising the…

Liam Lever-Ford is the Victorian Barista Trainer at Suntory Coffee Australia. Growing up in Melbourne, Liam found his way into the coffee industry after nearly a decade working in the city’s specialty coffee scene. His experience culminated in Liam joining the team at Suntory Coffee Australia. Liam has a passion for coffee culture and communication, and he has taken this passion with him on travels throughout Asia, Europe and America. Matthew Lewin is the 2019 ASCA Vitasoy Barista Champion, and Vitasoy ambassador and coffee consultant. Matthew has worked in the coffee industry for the past 10 years, honing his barista skills and coffee knowledge. He won the 2018 Fushan Cup Barista Championship in China. Matthew is currently the Sales and Guest Roaster Manager for Ona Coffee, and heads up its Research…

It had been two and a half years since the last champion was crowned when the 2021 World Barista Championship (WBC) was held in October. But Ona Coffee’s Hugh Kelly had been preparing for the competition even longer. “It was August 7, 2015, when I first visited Julian Holguin at his Finca Inmaculada [coffee farm] in Colombia. Julian took us up to a little house on the mountain in amongst the coffee trees. There was a long wooden table for a cupping session. I remember there was this coffee in the middle of the table, unlike anything I’d tried before,” Hugh told the judges as he began his routine. “As I tasted it, it was unbelievably sweet. It reminded me of Stevia sweetener, which has this clean refined sweetness similar…

For many consumers, certifications are not only a sign of product quality but representative of brand excellence. This holds true for coffee cleaning manufacturer Cafetto, who recently achieved its Halal certification from the Supreme Islamic Council of Halal Meat in Australia Inc (SICHMA), a Halal certification recognised on a global level. SICHMA is a not-for-profit with the goal to promote halal food and the institution of halal, having founded the Australian Halal Certifiers Alliance and the World Halal Food Council. “We wanted to adequately respond to the needs of the Muslim community and offer products that are compliant with Halal Standards in many countries,” says Christine Song, General Manager of Cafetto. Several religious and governmental organisations have also recognised and endorsed SICHMA across countries such as Malaysia, Indonesia, Singapore, Saudi…

Remaining one step ahead of the pack not only requires innovation and awareness, but creativity. Maltra Foods, through its Arkadia brand, is one such company who is supporting hospitality venues in this pursuit with its new range of powdered and liquid bases for food and beverages. “Our products are really diverse and can be combined in any number of ways to create a menu like no other,” says Nathan Alfrey, Maltra Foods’ Brand Manager. “Every venue has their own way of doing things and their own ethos, so we want to make it as easy as possible for venues to make sure they stand out.” Maltra Foods is one of Australia’s largest food-grade powder and liquid manufacturers, founded in Melbourne in 1997. Beginning with a focus on powdered drinking chocolate,…

Christmas is just around the corner, and this ‘presents’ an opportunity when it comes to seasonal beverages. Temporary items on the menu are great for promoting on social media and create a need for the customer to visit you soon so they don’t miss out. I’ve come up with a special latte recipe capturing some of the classic Christmas flavours, while still keeping the coffee front and centre (see Spiced Christmas iced coffee recipe). But Australia’s Christmas is more ‘fun in the sun’ than the ‘winter wonderland’ you’d experience in the Northern Hemisphere, so I’ve also come up with a plant-based coffee milkshake using many of the same ingredients and flavour notes. This one might be a bit more appealing when you’re out and about on a 30°C-plus summer day…

HOW SWEET IT IS They say you don’t miss what you don’t have, but it wasn’t until 22 October when Melbourne’s lockdown eased that I realised how much I had missed the company of friends and the connection that comes with socialising at your local café. For the first time in five months I heard laughter from groups of people gathered at tables around me. I watched friends give big bear hugs to those they had not seen for months and one table of customers clinked their coffees in cheers of finally returning to a sense of normalcy. If the past 18 months have taught us anything, it’s that joy can be found in the simplest of things. Just like the Olympics gave people joy during lockdown, this year’s World…

Like so many Australians who spent months in lockdown, Donna Hay has a newfound appreciation for her local barista. Thanks to the graband-go coffee phenomena that has become part of people’s daily exercise regimes, Donna says baristas have taken on a whole new role throughout the pandemic. “A good barista is worth their weight in gold. People didn’t see their friends in lockdown, but they saw their local barista. Our baristas have been through it all with us. They’ve taken on an unofficial psychologist role, checking in and asking if we’re OK as they hand over our latte,” Donna says. For her, that daily check-in came from local barista Sondra of hole-in-the-wall hot spot Bru Coffee in North Bondi, and Rocco of Rocco’s Café in the Sydney suburb of Vaucluse.…

Conical versus flat burrs is an age-old argument when it comes to coffee grinding. Until recently, however, only those on ‘team flat’ have had access to grind-byweight technology, bringing a new level of consistency to coffee grinding. Liechtenstein manufacturer Etzinger is looking to rebalance the debate with its etzMax conical burr grinders, available exclusively in Australia and New Zealand through Barista Group. “This is not your average grinder. It really is different to any other model, from the high-precision conical burrs to how it is built,” says Joe Chalhoub, General Manager of Barista Group. “It has a modular system, so if there’s any type of issue, within five minutes you can open it up, replace the part, and get back to work. Cleaning is super simple and easy too because…

We have several elements that are necessary to create the perfect espresso, the “foundation” of all espresso machine-based beverages. But without one element you can’t build a solid foundation, this element is quality water. Increased awareness of good coffee is water filtration and now more important than ever. If we have water that is altered in taste by any means, how does the café expect to achieve the highest standard for service and taste? Not too many years ago, the market was very unsophisticated when it came to water filtration. It was just “another expense” and water filtration wasn’t considered necessary to a café. Many cafés were using basic sediment control filters or overseas sand filters, which softened the already soft Melbourne water. Around the same time, at Coffee Machine…

THE ROASTERY – VANGUARD SPECIALTY COFFEE CO 49 Vogel Street, Dunedin, New Zealand 9016 Open Monday to Friday 7am – 4pm, Saturday 8:30am – 3:30pm To overcome the challenges presented by COVID, a business needs to remain flexible and innovative, and this is exactly what Vanguard Specialty Coffee Co has done, not only surviving, but thriving during the pandemic. “We moved to our new space in the heritage precinct of Dunedin Central, just two blocks from our old venue after the first lockdown. We realised with our previous license and space limitations we wouldn’t be able to open for months at a time due to COVID,” says Jason Moore, Director of Vanguard Specialty Coffee Co. “With this new venue, we’ve shifted to a different business model which has allowed us…

To cap off a really big year, I thought I’d share with you my fun take on the hedgehog design originated by 2018 World Latte Art Champion Irvine Quek from Malaysia. Irvine has been a big inspiration to me on my latte art journey, and his cute and fun design is something I used to practice while building my latte art technique. After repeatedly pouring this pattern, I began to add my own little flourishes to give the hedgehog a greater sense of character. The leaves and berries create more detail in the cup and give a sense of scale, so the design begins to tell a story. It’s not just a hedgehog but a small hedgehog out for lunch looking for some fruit. The hat is like a cherry…

The New Zealand Specialty Coffee Association has been mindful of the “pandemic effect” which created many obstacles, such as the severing of connection. It’s been a business minefield as we navigate new landscapes of lockdown, separation of bubbles, level changes, social distancing, masks, border controls, and a rampant infection that kills. Prior to our August 2021 level four lockdown, NZSCA member companies had been building business cases around trading legalities should we reach another lockdown. Previous foresight had seen us save all important government links and discussions. This would prove fortuitous. A relatively “new normal” Tuesday in mid-August saw the NZ Cup Tasters Championship for 2021 sell out. Several people who missed out contacted us but “be in to win” has always been the catch cry. In the past, a…