Tabla de contenidos para December 2020 en BeanScene

The December covershoot of BeanScene is special in more ways than one. It was the first time the team had been inside a café to conduct an in-person shoot since April thanks to the Victorian lockdown. To mark the occasion, we visited Affinity on Errol in North Melbourne. “What a great way to conclude the last edition of BeanScene for the year by honouring Melbourne’s café owners and small businesses in particular. There was a real buzz at Affinity On Errol,” says BeanScene Editor Sarah Baker. “The coffee is delicious, the food is next level, and the vibe owners Linda Chen and Jessica Bee bring to the table is why I love Melbourne cafés so much.” Linda and Jessica took ownership of the venue in August 2019. Linda was working…

YEAR OF FIRSTS FOR COLOMBIA AND PERU CUP OF EXCELLENCE Eighteen of the 24 winners in the 2020 Colombia Cup of Excellence were first time participants in the coffee quality competition, including the first placed Feilpe Henao Triana of the Antioquia region. His Chiroso variety coffee, from Los Tres Mosqueteros farm, scored 90.03 points and earned the competition’s only Presidential Award. “I still can’t believe it. I was already happy with the fact that we managed to be in the international round and I’m so grateful to God, my family, my wife and my children,” says Felipe. The awards were live streamed on Facebook, YouTube and Instagram with producers waiting to hear the results while Colombian coffee supporters tuned in around the world. The winners represent five regions and nine…

In a year as unpredictable as 2020, there’s at least one thing people can be sure of: the need to support local. With borders closed, planes grounded, and travel limited, consumers have been encouraged to explore their own neighbourhoods and are seeking products that support the community. Based in New South Wales, The Alternative Dairy Co has felt this support ripple through the café industry. Boosted by the launch of its Barista Oat Milk about a year ago, the Australian owned plant-based milk supplier has gone from strength to strength in 2020. “Because of the lockdown, consumers are increasingly supporting local companies and products, and we’ve got a beautiful Australian owned, grown, and made story,” says Marcus Fehlberg, Café Trade Marketing Manager for The Alternative Dairy Co. “We have data…

The sun is out and so are Victorians. With the state joining the rest of the country out of lockdown, the worst of COVID-19 is hopefully behind us. It’s been a year of change for the coffee industry – from closures and takeaway to face masks and pivots – but cafés can finally start to build a sense of normalcy. That doesn’t mean they can expect a similar summer to last year. Venues need to watch how many patrons they have indoors, names and phone numbers of guests must be recorded, and the threat of an outbreak still looms. But not all changes have to be bad. Tight restrictions on indoor guests are encouraging many cafés and restaurants to utilise their outdoor space, and for the most part, governments and…

Each day, more than one million Mazzer grinders help over one million baristas prepare their best coffee. For the past 72 years, the Italian manufacturer has focused its capabilities on crafting the perfect coffee grinding device. Considered the “unsung hero” of coffee equipment, choosing the right grinder for any coffee shop must be a strong consideration. For Raihaan Esat, General Manager of International Coffee Traders at Queensland’s newest coffee hub, The Coffee Commune, one brand is synonymous with reliable grinding technology. “Mazzer is one of those names in the industry that has a lot of trust behind it. Everyone knows the name Mazzer – and has more than likely used them during their career,” Raihaan says. As a coffee professional, Raihaan says the most important considerations when making a new…

Cimbali Group, representing brands La Cimbali, Faema, Slayer, and Casadio, is a world leader in the design and production of professional espresso machines. The group has strengthened its position in the fast-growing Asia market and Australia and New Zealand (ANZ) Oceania region, reaching two important milestones. The first is the opening of the new Gruppo Cimbali hub in Singapore. The hub will primarily serve Southeast Asia, Oceania, and the North Asian markets of Hong Kong, Korea, Japan, Macau, China, and Taiwan. “Asia as a region with sustainable growth has immense potential for the group. As such, Asia plays a strategic role in our plans and will be a bigger focus for the group going forward,” says Enrico Bracesco, Chief Commercial Officer of Gruppo Cimbali. Regional Director Millie Chan, who joined…

So much work goes into making a good cup of coffee. Producers grow and process the best beans possible, roasters roast and blend them to bring out the right flavours, then baristas grind and brew them to bring the vision to life. But coffee is only a small portion of what actually ends up in the cup. Water makes up about 98 per cent of an average cup of coffee, and the minerals and alkalinity, or water hardness, found in it impacts what’s extracted from the beans. That’s why Richard Padron, National Technical Sales Manager at Brita, says it’s crucial a café controls the water that goes into their coffee. “You really need the right water chemistry to give you the desired cup. Especially here in Australia, baristas do a…

For more information, visit www.beanscenemag.com.au MARY TIPPETT When I moved to Australia from America some 16 years ago, my knowledge of coffee was limited to drip coffee. My first experience of coffee in Australia was “wow”. It knocked my socks off. It took time to adjust, then after trying different types of coffees and coffee beans from different regions, my taste for better coffee began, as well as my desire to know much more about coffee, from different beans to roasting styles, even down to the right milk to use. At home, I have a Sunbeam Torino and grinder that makes the best coffee. With the help of magazines like BeanScene, my knowledge of coffee is growing, I’m even growing a coffee tree. My fascination with coffee continues to grow…

COFFEE BY COOPS Introducing a specially curated retail collection by coffee roasting consultant and educator Anne Cooper, aka Roastress Coops. Often asked by roasters, “where can I taste your coffee?”, Anne was prompted to produce her own retail product for roasters to taste, enjoy, and learn from. Launching soon, this retail product is about much more than fancy packaging – it’s about sharing Anne’s roasting knowledge and philosophies as an educator and consultant. Each specially curated roasted product comes with roasting machine specs, green bean properties and measurements, detailed roast profile information with reasoning and data, and roast colour measurements. Brewing recommendations, tasting notes, and links to educational video content are also available. With this collection, Anne offers her experience, roasting approach, skill, knowledge, and understanding, so that roasters and enthusiasts…

Back in the 1950s, hair was bigger, skirts were longer, and some may argue the parties were wilder. It was the decade Italian migrants cemented the tradition of coffee drinking in Melbourne culture, with Mocopan Coffee founders Agostino Monici, Sergio Coperchini, and Vic Panatieri helping disrupt the nation of tea-drinkers and instant coffee lovers with espresso coffee. Fast forward 66 years, and the Mocopan name continues to be celebrated, but the company is ready to break its mould and share more of itself than ever before. “We’ve got all our ducks in a row. Over the past three years, Mocopan has worked hard to ensure its coffee is at the highest standard it can be. We’ve built a whole new roastery and overhauled our facilities in Melbourne, up-skilled our quality…

Many people wish they could open their front door to be greeted by a hot coffee first thing in the morning, but for those in Canberra, Australian Capital Territory, and Logan, Queensland, it has come true. Drone delivery service Wing touched down in Canberra in early 2019, extending to Logan a few months later, offering merchants – from cafés and food makers to hardware and clothing stores – a new way to do business. Terrance Bouldin-Johnson, Head of Australian Operations at Wing, tells BeanScene the app’s coffee merchants are its most popular in both cities. “Australia having the coffee culture it does, we’re not surprised,” he says. “Overall, Australians are early adopters when it comes to technology. We had several conversations going with different aviation regulators around the world and…

Packaging says a lot about a brand. Do you go with a simple look that shows you’re cool or refined? Or bright, colourful graphics that are eye catching and full of personality? For Locale Coffee Roasters, Brand Manager Kristin Jackson says revaluating its packaging was about more than a skin-deep change. “We have had a strong focus on sustainability for a really long time, but we were using so much packaging, like foil-lined coffee bags, that wasn’t sitting with our ethos,” Kristin says. “We didn’t want to go ahead and just throw it all out, so in the background we’ve been trying to plan how we can roll out new packaging and source sustainable options as well.” Locale found its solution in Caspak’s recyclable plastic coffee bag. But the team was…

While COVID-19 was making its presence in Australia felt, Simon Gautherin, Head of Training for Toby’s Estate, was in France. Simon had travelled to his native homeland to compete in the national Brewers Cup competition, but on arrival, discovered the competition was cancelled. On his return to Sydney, he discovered dine-in service at cafés was restricted, and the Toby’s Estate’s training school, which had previously run several classes per week for wholesale customers and public members, had also shut its doors. While disappointing, Simon and Nich Rae, Head of Coffee, made the most of the situation and reflected on how they could improve Toby’s Estate’s training program. “The shutdown happened really quickly, but it gave us the opportunity to take a breather and refocus the vision, strategy, and content of our…

In late 2020, Italian espresso machine manufacturer Victoria Arduino will open the doors to its new Experience Lab in Melbourne, with the venue set to become one of the industry’s go-to locations for training, events, and hands-on experiences. “The time is right. We had initially intended to open in April to coincide with the city hosting the World Barista Championship (WBC), then COVID-19 happened and opening during that time would have been disastrous. We’re grateful we’ve had more freedom to take our time with the design and launch at a time when the city is ready for this dedicated knowledge hub,” says Victoria Arduino Sales Manager Brett Dedman. “Between the equipment Victoria Arduino has launched this year and what’s to come in 2021, this Experience Lab really is going to…

Australians may love their lattes and flat whites, but their cold counterparts have seen an undeniable surge in popularity, driven by demand from the younger demographics. In particular, cold brew has become a popular alternative, with a naturally sweeter and fruitier taste than iced coffee. According to independent data by StudyLogic Group, sales of cold brew in Australia grew 19.7 per cent between 2016 and 2017. Nitro cold brew, which is cold brew that has been infused with nitrogen for a creamier mouthfeel, grew a whopping 23.6 per cent. Elisa Lau, Assistant Brand Manager, is leading the cold beverages platform within Nestlé Professional and says the trend has only grown since then. “For both cold brew and nitro, we know that it’s still relatively niche, but we’ve seen a growing…

When Jeff Weber is interested in something, he dives in headfirst, wanting to know everything he can about the subject. When he bought his first Breville coffee machine, he jumped on YouTube to learn everything about making coffee. And when he thought seriously about starting his own coffee business, he spent three months planning how it could work, nine months perfecting the location, and 10 months on his business model. Formerly a personal trainer of six years, and a marina manager for two, Jeff sent a survey to friends and family before making his café debut, asking what they liked and didn’t like when they ordered coffee. The responses favoured quality and consistency, so when Jeff found his ideal 20-square-metre shop front in Terrigal, New South Wales, he implemented procedures…

KOM COFFEE 355 Anzac Highway, Plympton, South Australia, 5038 Open Monday to Friday 6am to 2pm, Saturday 7:30am to 2pm, Sunday 8am to 2pm 0490 505 304 For many people, running a café is a chance to fulfil their passion. For the owners of KOM (King of the Mountain) Coffee in South Australia, it was also an opportunity to showcase their love of cycling. Daniel Valencia Martinez started cyclist-focused KOM Coffee in 2016, with Fernanda Gomez Alvarez joining the team as a barista in 2017 before becoming part owner of the business. “It’s been hard work, but it’s been amazing,” Fernanda says. “Daniel’s from Colombia and I’m from Chile, so we started to put food from South America in the menu. It’s really the food that people have come to know us for.”…