BeanScene October 2021 by Prime Group

OCTOBER 2021

A World-Class Coffee Magazine

Cold comfort

An era of convenience and customisation

Brazilian farmers speak out

How to remain profitable in a post-COVID era Why infused coffees must be transparent

2021 Roasters Directory

30 ISSN 1449-2547

9 771449 254002

OCTOBER 2021

contents UPFRONT

10 NEWS 12 STUFF ON THE SCENE INDUSTRY PROFILES

14 KNOWLEDGE LEADER

Cofi-Com Founder Andrew Mackay on growing the industry through access to quality coffees

18 CELEBRITY CHEF

60 THE MAN BEHIND THE MACHINE 74 IN THE BAG Meet Epressology’s Head Roaster Simon Cunliffe-Jones

ADM for improved efficiency, productivity, and cost savings

64 VIRTUAL VISION

76 PEAK PRECISION

eneziano Coffee Roasters' V foray into virtual training

66 THE SCIENCE OF STANDING OUT 78 A VISION FOR INNOVATION

tar Outdoors helps cafés stand S out from the crowd

68 STRAIGHT FROM THE SOURCE

Gennaro Contaldo talks lemon espresso and the Amalfi Coast

Brazilian specialty coffee farmers talk sustainability and the future

23 THINKING INSIDE THE BOX

FEATURE NEWS

Wolff Coffee Roasters releases its Cold Wolff RTD and Concentrate bag-in-box coffees

43 THE ROASTERS FOR ROASTERS

YourCoffee combines specialty roasting with scalable production

CONNECTING THE DOTS

The importance of Fairtrade in the rise of ethical consumerism

50 PARTNERS IN CRIME

ill & Co puts its customers W first in big ad campaign

52 #SHOWYOURSTRIPES

Climate stripes help consumers make environmental choices

56 HOW TO GET SUMMARY READY How to fill your summer menu with Arkadia beverages

58 UNLIKE ANY OTHER

Toby’s Estate's strong relationship with Myanmar

beanscenemag.com.au

ECA explains the one automated product to invest in

27 TOTAL TRANSPARENCY

Where responsibility lies for the use of infused coffees

31 WHAT’S NEXT?

How businesses can remain profitable in a COVID-19 era

34 KEEPING COMMUNITY SPIRIT

he success of CaféSmart 2021 T amid lockdown and restrictions

37 BEHIND THE SCENES

Brazil’s coffee history

TECHNOLOGY FOCUS

54 THE ULTIMATE ASSIST

ast, consistent, and high quality F milk at the touch of a button

70 BETTER TOGETHER

WE on why partnerships are C the foundation to success

The past, present, and future of IMA Coffee Petroncini

ROASTERS DIRECTORY

82 A listing of Australian and NZ roasters and survey results

SKILL BASE

114 TRAINING TACTICS

Babin Gurung on introducing single origins to your menu

116 A BARISTA’S GUIDE TO SOY MILK

Vitasoy Ambassador Matthew Lewin on handling soy milk

118 ESPRESSO YOURSELF

Victor Vu's Tinker Bell latte art

CAFÉ SCENE

40 THE RIGHT FIT

CWE’s 12-year partnership with BRITA

110 CAFÉ SCENE

Around Australia & NZ

121 NZSCA

Seeing the value in specialty c

72 A NEW WAVE OF AUTOMATION 122 PEOPLE ON THE MOVE How Franke’s A300 delivers customer satisfaction

Industry movements

If it's quality coffee you want to represent your venue with a true emphasis on sustainability, ethically grown green beans, hand-picked and traceable, UCR is the perfect match for your cafe. End to end coffee solutions. We have the experience to make your journey in the industry a success while creating relationships that matter! undercoverroasters.com.au 1300 936 111 | info@undercoverroasters.com.au

vershoot o c e n e c S n Bea PUBLISHER Christine Clancy christine.clancy@primecreative.com.au MANAGING EDITOR Sarah Baker sarah.baker@primecreative.com.au ASSISTANT EDITOR Ethan Miller ethan.miller@primecreative.com.au JOURNALIST Shanna Wong shanna.wong@primecreative.com.au ART DIRECTOR Blake Storey

Wolff Coffee Roasters 140 Gerler Road, Hendra, 4011, QLD, Australia wolffcoffeeroasters.com.au

DESIGN Kerry Pert

With the warmer months approaching and more people looking for ways to customise and connect with their coffee, BeanScene made its way to the Sunshine State to experiment with some cool coffee options at Wolff Coffee Roasters. The Hendra-based roaster has launched a new Cold Wolff RTD and Concentrate bag-in-box coffee to help make it easier for cafés to serve cold coffee and consumers to create a café-quality experience at home. Inspired by the popularity of its RTD cold brew bottles, the new Cold Wolff cask concept is available to give coffee lovers a delicious cool option that’s as easy as putting the 1.5-litre concentrate into the fridge to chill, and pouring at your convenience. It can be used as a foundation to create an iced coffee, latte, or long black. The Cold Wolff RTD is best enjoyed over ice straight out of the box, and both options formed the inspiration we needed for our October cover shoot. Penny Wolff of Wolff Coffee Roasters says it was an enjoyable process to play around with the different varieties of cold brew beverages in different backdrops and settings. “It was so much fun to look at this product as not just a cold brew concentrate, but a beverage that creates the most beautiful patterns and colour tones when mixed with milk and ice cubes,” Penny says. “What we created was a true work of art in a glass.” Penny assures BeanScene there was plenty of enthusiasm and creativity flowing the day of the shoot – in addition to copious volumes of consumed caffeine. The photographer tasked with bringing the images to life was Emily Clarke from LP Commercial Photography, who used the roastery’s natural light to evoke energy and brightness in her shots. In doing so, she captured colour, texture, and lines in simple objects while adding a touch of creative flair and drama. “When working on this photoshoot with Wolff Coffee Roasters, I wanted to create an image that showed the coffee in a creative way, backlit, splashes, morphing of coffee and milk, the details of ice, the beauty of drinking a coffee,” Emily says. She adds that one of her favourite experiences from the day was having Penny and Wolff Graphic Designer Mauricio Belarmino pour the bag-inCold comfort box coffee from a height into milk and ice to create some beautiful mix of colours and effects. The end result is an image that excites us about theLOdiversity C A LLY R OA S of TE D SUPPORTING cold brew coffee, and theSflavours U S TA I N AB LE CO F F E E P R OJ E C TS of summer we can all expect to savour and enjoy. +

OCTOBER 2021

A World -Class Coffe e Magaz ine

An era of convenience

Brazilian farmers

OCTOBER 2021

How to remain profita in a post-COVID era ble

Why infused coffee s must be transparent

2021 Roasters Direct ory

LAVAZZABUSINESSSOL

UTIONS.COM.AU

beanscenemag.com.au

¡Tierra! emerged in 2002 from a social responsibility project, the social and environm to improve ental conditions and production techniqu some coffee producin es of g communities. In Australia, we are proud to support the work being done Brazil and Meta, Colombia in Lambari, with our locally roasted food service range.

30 ISSN 1449-2547

@LAVAZZAAUSCAFES 9 771449 254002

beanscenemag.com.au

and customisation

speak out

BUSINESS DEVELOPMENT MANAGER Courtney Walker courtney.walker@primecreative.com.au CHIEF OPERATING OFFICER Zelda Tupicoff zelda.tupicoff@primecreative.com.au DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au CLIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au PHOTOGRAPHY Emily Clarke of LP Commercial Photography, David Loftus, ZHAW Wädenswil, Frank Brüderli, Theodor Preising, Tomas May, José Herrera, Shelby Clayton, Josh Griggs CONTRIBUTORS Matthew Lewin, Babin Garung, Fabio Cordovado, Victor Vu, Emma McDougall HEAD OFFICE Prime Creative Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 p: 03 9690 8766 f: 03 9682 0044 enquiries@primecreative.com.au www.beanscenemagazine.com.au SUBSCRIPTIONS 03 9690 8766 subscriptions@primecreative.com.au BeanScene magazine is available by subscription from the publisher. The rights of refusal are reserved by the publisher. ARTICLES All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format. COPYRIGHT

BeanScene magazine is owned by Prime Creative Media and published by Christine Clancy. All material in BeanScene magazine is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in BeanScene magazine are not necessarily the opinions of, or endorsed by, the publisher unless otherwise stated.

The new black

CONTRIBUTORS In each issue of BeanScene we profile a few of our talented contributors. Babin Gurung is the New South Wales Barista Trainer of Suntory Coffee Australia. With a Masters degree in accounting from the University of Southern Queensland, the only numbers Babin crunches these days are extraction and dose times. He came to Australia from Nepal 11 years ago to study, fell in love with coffee, and hasn’t looked back. Babin has worked at many different cafés in Sydney, and now enjoys sharing his coffee knowledge and skills to help build a new generation of baristas.

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 and Development team.

Fabio Cordovado is the Chief Executive Officer of Coffee Works Express. Founded in the 1990s, Coffee Works Express has become an equipment distributor of many iconic manufacturers to the Australian market, including Wega, Astoria, Mazzer, and Slayer, and BRITA for its water filtration products. In 2016, Coffee Works Express expanded its national reach and partnerships with international manufacturers through the acquisition of Coffee Machine Serves in Victoria.

Victor Vu is the 2020 ASCA Australian Pauls Professional Latte Art Champion. Born in Vietnam, Victor worked for three years in hospitality before coming to Australia where he has spent the past six years perfecting his latte art skills. Victor won the 2018 Milklab Barista Battle, 2019 Victorian Breezey Masters, 2020 ASCA Southern Regional Latte Art Championship, and the National title. He is currently completing his hospitality studies and works at Ona Coffee Melbourne.

Emma McDougall is the Communication and Administration Coordinator for the NZSCA. After gaining a degree in hospitality management, Emma has worked in Sydney, Dublin, Auckland, London, and most recently, Wellington. She has owned and managed cafés and tech-judged the New Zealand Barista Championship in 2015 and 2016. Now, she gets to help run them. One of the greatest joys she gets from the coffee industry is watching young people progress through their coffee journey.

A word from the Editor

THE LONG ROAD AHEAD

n a recent visit to one of my local Melbourne cafés and roasters, I asked the owner how he was holding up after months of restrictions. The look in his eyes said it all. Tired. Exhausted. But still standing. Holding a coffee cup in his hands, he explained the $4.50 takeaway coffees he was selling out the door didn’t do much to cover operational costs. Instead, the reason the doors were still open, he said, was because of the local community and the sense of joy their service brings to others. In fact, the café offered free coffees for two hours in the afternoon just to entice people to connect with a friend or the barista. “Why pay $300 for therapy when a visit to your local café is free?” he asked me. And he’s right. Looking around at the people scattered outdoors waiting for a coffee, it was clear they were smiling underneath their masks. In the past year, our cafés have taken on a whole other purpose in our communities. They are a shelter and haven for many to keep a routine or engage in what is perhaps the only human contact they have that day. With restrictions still likely in place for the rest of the year, the road map to reopening is a long one. It’s draining and frustrating for businesses who want to fill seats quickly and safely. And when they do, what will business in a COVID world looks like? What density rules will apply? And where will the responsibility lie to observe vaccination rules of staff and patrons? Time will tell. In this month’s edition of BeanScene, we celebrate the 2021 Roasters Directory, a listing of roasters throughout Australia and New Zealand. Our roasters are the pillar behind the coffee industry keeping our cafés supplied, supermarket shelves stocked, and home enthusiasts entertained with their newfound addiction to coffee perfection. For the first time in eight years, a slight overall decline in numbers was observed. Perhaps it’s a sign that the pandemic has not spared some of our smallest roasters. We were however, still pleasantly surprised to unveil an accurate listing of more than 850 roasters across Australia and New Zealand – still operating, still employing staff, and still supporting their communities with a quality beverage that clearly means more than just eight-ounces of liquid in a cup.

SARAH BAKER Follow us on Twitter @BeanSceneEd ‘Like’ us on Facebook @BeanSceneCoffeeMag Follow us on Instagram @beanscenemag Follow us on LinkedIn @BeanSceneMag

beanscenemag.com.au

The oat milk you choose matters E E R F MPLE

THE #1 PLANT-BASED MILK BRAND USED BY AUSTRALIAN CAFÉS ^

ORDER TODAY FROM YOUR MILKLAB® DISTRIBUTOR / 1800 646 231 / enquiries@milklabco.com

FOR YOUR FREE SAMPLE HEAD TO www.milklabco.com/sample

milklabco

PROUDLY AUSTRALIAN OWNED & MADE *Australian Food Service businesses only. 1 x case (8 x 1L) per customer. While stocks last. For a limited time only. ^State of the Café Industry Report 2021, Café Culture.

NEWS

MELBOURNE WELCOMES BACK WORLD BARISTA CHAMPIONSHIPS IN 2022 The coffee world will once again descend on Melbourne next year, when more than 60 national representatives vie for the titles of World Barista Champion and World Brewers Cup Champion at the Melbourne International Coffee Expo (MICE) from 27 to 30 September 2022. Australia’s premier dedicated coffee expo, MICE was set to host the World Barista Championship and World Brewers Cup in 2020, before the COVID-19 pandemic disrupted plans and international travel. “We are thrilled to have secured these prestigious World Coffee Championships,” says MICE Show Director Lauren Winterbottom. “We already knew Australia was a renowned coffee destination, and now we have the chance to share our coffee culture with a global audience.” Salvatore Malatesta, CEO of MICE Platinum Sponsor St Ali, says news of the WBC coming back to Melbourne is just what the hospitality industry needs as it recovers from the past 18 months. “This is a fantastic announcement and will be a great opportunity for our industry, both in Australia and from around the world to reconnect after COVID-19 and celebrate coffee and our people once again. We look forward to welcoming everyone back to Melbourne,” says Salvatore. The Melbourne International Coffee Expo will host the 2022 World Barista Championship.

beanscenemag.com.au

MICE previously hosted the WBC in 2013, when Pete Licata was crowned. Long-time MICE exhibitor and supporting sponsor Cafetto says the return of the World Coffee Championships is a testament to the importance of the expo on the global stage. “This news is extremely exciting. Cafetto has been a major contributor to MICE since it began in 2012 and we’ve watched it evolve… It really is an elite event,” says Cafetto Managing Director Christopher Short. “The other thing we’ve loved celebrating each MICE is our networking drinks on the first evening of the show. It’s become a trademark social event. It brings people together, and you can bet we’ll be holding it again in 2022.” One exhibitor excited at the prospect of having their barista compete in the WBC is Nomad Coffee Group, represented by supporting partner Flight Coffee and its New Zealand Barista Champion Luise Metelka. “Through our specialty coffee brand Veneziano Coffee Roasters, we’ve been able to represent Australia about five times on the international competition stage. We backed NZ Barista Champion Nick Clark and US Barista Champion Pete Licata in 2013 when they trained

in our Melbourne facilities, so to have another competitor come across the ditch and compete on the world stage with our support is fantastic,” says Nomad Coffee Group Managing Director Craig Dickson. MICE is the largest dedicated coffee show in the Southern Hemisphere. More than 145 exhibitors fill the Melbourne Convention and Exhibition centre, demonstrating speciality coffee, technology, and trends. In 2020, exhibition stands sold out, and organisers are expecting similar demand for 2022. “MICE launched in 2012 with the purpose of bringing the global coffee community together and that’s exactly what this world-class expo has done. It’s reinforced Australia’s contribution globally, and how much the show supports the growth of individuals, organisations, and the industry as a whole,” Lauren says. “We are so thankful to our sponsors and exhibitors for supporting MICE despite the disruptions caused by the pandemic. We can’t wait to return with a big bang in 2022.” Exhibition space is selling quickly, with MICE2022 already over 70 per cent allocated. To book your stand, and for more information, visit internationalcoffeeexpo.com

Good luck Hugh at WBC 2021.

The team at Riverina Fresh are thrilled that you choose our milk. We are behind you all the way. RECEIVE A FREE MILK TRIAL Follow us on

@riverinafresh

CALL: 1800 993 081 VISIT: RIVERINAFRESH.COM.AU

STUFF ON THE SCENE

Stuff on the scene ADM-DP31 COFFEE GUSSET BAG PACKAGING MACHINE The ADM-DP31 premade coffee gusset bag packaging machine has a unique setup for fully opening and filling a gusset bag of coffee beans and large products such as cookies with ease. Controlled by an intelligent touchscreen, it offers many functions and an extensive program for your coffee packaging needs. It’s simple to operate on all sizes, it also suits all material types. This includes 250-gram, 500-gram and one-kilogram using laminated, PET, foil, craft paper bags, and many more materials. Features include quick bag size changeover, outfeed conveyor inline or return options, automatic bag infeed drive, bag support and shaker, and automatic program setup. The ADM-DP31 boasts food grade stainless steel construction, anodised aluminium parts, and guarding and interlocks to AS4024 standards. It uses a Panasonic control panel and interface with components from leading brands like Omron, Schneider, SMC, and Sick. For more information, visit www.admpa.com.au

CHAI RELIGION Chai Religion is a devout bunch committed to making really good Chai. Having adventured several robust and aromatic flavours, Chai Religion has mindfully created the perfect blend from crop to cup, and invite the coffee industry to embark on its chai journey with us. Its “heaven-sent” cup of Chai Religion is vegan, with the purest ingredients: just really good chai. Using premium black tea, the flavours that are borne out of Chai Religion is a blissful union of Cardamom, Peppercorn, Cinnamon, Star Anise, Ginger, Fennel, and Maple Syrup. Whether you’re kickstarting your day or staying enveloped in a moment of zen – there’s simply no better way to do it than with a warm cup of chai in your hands. For more information, visit www.chaireligion.com.au

PARADOX COFFEE ROASTERS COMPOSTABLE CAPSULE Paradox Coffee Roasters has taken two of its best-selling coffee blends and developed specialty compostable coffee capsules for people looking for a specialty coffee experience at home. With flavour and sustainability firmly at the forefront of the development process led by Head Roaster, Paul Golding, there is much to love in each cup. Paper Moon delivers satisfying notes of black cherry, plum, and chocolate, with a bold and powerful intensity. Picasso Baby is smooth and harmonious with delicious flavour notes of blackberry, cola, and dark chocolate. Paradox Coffee Roasters are For The People, Growing, Roasting, Educating, Serving & Enjoying Our Coffee. For more information, visit paradoxroasters.com

LAVAZZA LA RESERVA DE ¡TIERRA! BRAZIL Lavazza La Reserva de ¡Tierra! Brazil contains coffee from Lambari, Minas Gerais, where Lavazza support communities of small-scale farmers helping them to adopt agricultural techniques in order to improve coffee quality, facilitate market access, and tackle climate change. In Lambari, Brazil, the project focuses on empowering small scale coffee farmers for global markets and climate change resilience. The result is a premium blend of high grade natural Brazilian Arabica and washed Robusta. Conillon is a fine and carefully selected washed Robusta grown in Southern Espirito Santo, which elevates the espresso’s intensity and full body. For more information, visit lavazzabusinesssolutions.com.au

beanscenemag.com.au

HUSTLE & BUSTLE AND SUBURBIA Hustle & Bustle and Suburbia are the latest blends from Coffex Coffee Roasters. Developed in consultation with their community of loyal customers, these blends are designed to meet the expectations of discerning coffee lovers in the specialty coffee market. Velvety smooth Hustle & Bustle has a dominant caramel sweetness, well rounded with a crisp citrus fruit acidity. Sweet and jammy Suburbia has aromas of dark berry, hints of stone fruit, and apricot, balanced with a grapefruit acidity. Hustle & Bustle and Suburbia will elevate a café patron’s coffee experience without compromising on quality and price. For more information visit coffex.com.au or call 1300 COFFEE

SEVEN MILES READY TO DRINK COLD BREW Designed to keep you cool and lift you up, Seven Miles Coffee Roasters has released two new ready-to-drink cold brew coffees just in time for summer. Based on its crowd-pleasing cold brew summer blend, which brings together coffees which have been specifically selected and roasted to deliver a balanced cold water extraction. This new, ready-to-drink cold brew is chilled and ready to go in two tasty varieties. Nitro Black Coffee is smooth like velvet sunshine. The cascading texture of infused nitrogen delivers notes of dark chocolate, brown sugar, and cherry. Black Coffee is crisp, refreshing, simple. This classic cold brew is perfect for summer with notes of strawberry, mint, and brown sugar. Seven Miles ready to drink Cold Brew is available now to buy online and for wholesale orders. For more information, visit sevenmiles.com.au

INFO@CWE.COM.AU

(03) 9462 5055

MELBOURNE

A STORIA Sustainably considered and stylish, Astoria machines are the perfect partner for a conscious coffee crafter. Guaranteed reliability and service quality – set a new standard with Astoria, the coffee innovation specialists.

SYDNEY

SALES@CWE.COM.AU

WWW.CWE.COM.AU

beanscenemag.com.au 13 (02) 9533 2693

fsgds

KNOWLEDGE LEADER

GROWING AN INDUSTRY When Andrew Mackay founded Cofi-Com in 1987, he saw potential to supply high-quality coffee to the growing number of local and family-owned coffee roasters in Australia. In 2003, Cofi-Com joined the Volcafe Group, to increase the trader’s direct involvement with producers on the ground.

beanscenemag.com.au

Making an impact The Australian coffee industry has made leaps and bounds over the past few decades and green bean trader Cofi-Com Founder Andrew Mackay has played no small part in helping it flourish with access to quality coffees and origins.

hen Andrew MacKay started Cofi-Com in 1987, he says the coffee industry looked completely different

to how it does today. “The market was smaller with fewer players operating in all states. Popular origins centred around Colombia, Brazil, Papua New Guinea, and India for lowquality Arabicas, with Robustas heavily sourced from Indonesia, Thailand, and Vietnam. Instant coffee was definitely the market leader with a 60 or 70 per cent share,” Andrew tells BeanScene. “But the pure coffee segment, roast and ground, was burgeoning, and it was led by small to medium-sized roasters, predominately in New South Wales and Victoria. These family roasteries found an audience in their local Greek, Turkish, and Italian communities. Many had been around for decades but really flourished in the 1980s and 1990s.” Andrew’s introduction to coffee came when he began working at large Australian tea trader Gollin & Co. in 1974. He says staff would cup both tea and coffee in quite a formal “coat and tie” environment, and thanks to some pivotal mentors, coffee became his main focus. “The opportunity arose to focus on coffee, visiting origins regularly to meet with growers, exporters, and indigenous co-ops in Papua New Guinea, Indonesia, and the Philippines. The company also controlled a number of mills and plantations in the Western Highlands of PNG, an important producing origin given the coffee import duty restrictions in place at the time,” Andrew says. “We still have some early coffee blending sheets and sample roasters that existed in the day. I was also fortunate to work under Harry Haynes, a true gentleman and doyen of the trade since prewar days in the late 30s.” Seeing potential in supplying coffee to the growing number of local roasters, Andrew and colleague David

Bartholomeusz stepped out on their own with Cofi-Com. They focused almost exclusively on coffee, importing from all producing areas including select specialty coffees that were previously difficult to consistently source in Australia. “We not only maintained a close working relationship with the large multinational roasters, but also the family and smaller roasters that began proliferating at the time. They were quite manic days given the rapid growth of the business, prefinancing growers and offering extended payment terms to the trade here in Australia and New Zealand,” Andrew recalls. “Hours were spent with roastery owners of all denominations, discussing blend compositions, quality, and pricing, often with no formal contracts but a handshake and a departing smile. We formed longlasting friendships, many of whom remain so to this day.” Andrew says the true turning point for the Australian coffee culture was the “espresso revolution”, when the general consumer turned away from instant products, and even tea, to a pure coffee offering. “Demographics changed with the everincreasing popularity of milk-based coffees and demand from younger age groups. Coffee became ‘sexy’ and roasters found increasing home grown demand from cafés, clubs, restaurants, and bars all investing in high quality espresso machines with signage to match,” Andrew says. “The sheer range of origins available increased dramatically as did the styles of coffee drinks available to the consumer. Takeaway exploded in later years with cafés and hole-in-the-walls opening on virtually every street corner in the CBDs and suburbs.” Consumer demand dictated higherquality blends and options, which Andrew saw reflected in improvements in farm and estate management at origin. “Producing countries, rather than selling a bulk product, started seeing the value in higher quality single varieties

and the benefits offered by planting different hybrids,” he says. “Partnerships are built into CofiCom’s DNA and in many cases, we have relationships with estates and exporters going back 40 years. We always look to support each other in good and difficult times with a long-term view to mutual development.” In fact, Andrew says many of his fondest memories working in coffee have been visiting origin and meeting producers, whether they be growers, estate owners, or indigenous groups. “PNG in particular was and always will be one of the most fascinating destinations. I recall in my earlier days staying with villagers in Siang and Labisap, air-freighting parchment to Lae and many road trips to Wau, Bulolo, and the Western Highlands were always an experience,” he says. “Brazil, of course, holds special memories given the sheer size of their production, with many trips to Bahia, Minas Gerais, Sao Paulo, and coffees regions in the South. Likewise for trips to Mexico’s beautiful Cordoba region, sourcing our Decaf requirements and the awardwinning coffees from the Rivas family estate Kassandra.” In 2003, Cofi-Com joined the Volcafe Group, one of the world’s largest coffee traders with operations in many growing and consuming countries. Andrew says it was an important step in Cofi-Com’s growth and allowed the company to play a larger role on the ground. “We felt that having a direct presence at origin could give us the assurance that our requirements in all market conditions could be fully met. Direct access to our field managers gave us an insight into local climatic and growing conditions and in turn the ability to pass onto to our clients the information relevant to their ongoing sourcing requirements,” Andrew says. “Access to financing and currency exchange also allowed us to broaden our reach and service capex proposals expanding local equipment requirements.”

beanscenemag.com.au

KNOWLEDGE LEADER

As appreciation for coffee continued to grow, Andrew says more and more small roasteries opened up in Australia to compete with the large multinationals and established local roasters. This means a coffee trader like Cofi-Com needs to be able to offer a variety of lots, in all levels of size and quality, to meet the demands of the market. “We pride ourselves on sourcing only the very select coffees that can be shipped solely or in tandem with our other grades. We source coffee from most producing areas and can bring it all across in large volumes. That means we can source micro lots alongside existing orders with significant cost savings thanks to our reach and ability to subsidise freight rates,” Andrew says. “We happily supply smaller roasters and start-ups with the smallest quantities of micro and specialty grades, most usually available at all times from either our Sydney or interstate warehouses.” The Australian Coffee Traders Association recognised Andrew’s contribution to the wider industry with a lifetime membership in 2020. Andrew believes Cofi-Com has continued to succeed in the Australian

coffee market due to it focusing on its customers’ needs and requirements, and sharing of expertise with a knowledgeable and experienced team in Australia and almost all producing countries. “Our sister companies ensure qualities prior to shipment and our large local inventory minimises delays and re-assures our clients that coffees are available throughout the year,” he says. “Our modern cupping facilities are available at all times and our onsite quarantine and customs inspection facility allow for a speedy wharf to warehouse movement invariably with a working week. Warehouse staff are all long-term employees experienced in all aspects of handling, unpacking, and local deliveries. Not using contractors allows us to handle coffee solely and avoid contact with other products and commodities.” The COVID-19 pandemic and spread of the Delta variant in 2021 have resulted in volatile demand for Cofi-Com. While food service customers have seen dramatic decreases in demand, especially in Melbourne and Sydney, Andrew says supermarket, drive-thru, and online focusedbrands have largely benefitted.

“As we recover from COVID, I think there will be a bit of consolidation in the market. Pricing has become paramount, with costs under the microscope. Mainstream coffee will continue to flourish but there will be more pressure on the single origins and micro lots at the higher end of the market,” Andrew says. “At the same time, with coffee prices at a five year high, growers are finally receiving returns well in excess of production costs. Usually, this would result in increased long-term crop volumes and added focus on quality and single estate coffees becoming popular even with larger roasters wanting traceability and the storyline to go with it.” Ultimately, Andrew says the roasters that will succeed are the ones that connect with customers and offer a point of difference, and Cofi-Com will keep helping them do so. “Our ongoing focus is on the areas we do best: client support and building relationships,” Andrew says. “We’ll continue to innovate, adapt where necessary, and support trade associations in promoting coffees to all segments of the market.”

Green Coffee Systems Tailored to your needs

Handling and conveying systems to optimise productivity With over 100 years’ experience in the market, Petroncini has developed the broadest range of tailor-made solutions for the green coffee receiving, cleaning, conveying and storaging stages, making sure gentle and efficient treatments are the bottom line right from the start. SUPERIOR ENERGY-EFFICIENCY. OPTIMISED PRODUCTIVITY. EXCELLENT HYGIENIC DESIGN.

Specialty Coffee Expo New Orleans, Louisiana - USA / 30 Sept. - 3 October Booth #600 ima.it

Host Milan, Italy / 22 - 26 October Hall 22 – Booth #L16/M15 – L26/M25

1.11..1.

2.22..2.

3.33..3.

GREEN GREEN GREEN GREEN COFFEE COFFEE COFFEE COFFEE ROASTING ROASTING ROASTING ROASTINGGRINDING GRINDING GRINDING GRINDING INTAKE INTAKE INTAKE INTAKE PROCESS PROCESS PROCESS PROCESS

4.44..4.

5.55..5.

PACKAGING PACKAGING PACKAGING PACKAGING ENDOFLINE ENDOFLINE ENDOFLINE ENDOFLINE

Whether you own three cafés or run a chain – we focus on roasting coffee to your custom specifications, so you can focus on building your business.

FRIENDS FOR LIFE Born in Minori on the Amalfi Coast, Italy, Gennaro Contaldo is known as the legend who taught Jamie Oliver all he knows about Italian cooking. The pair have travelled, cooked and filmed together, and now, Jamie has thrown his support behind Gennaro’s latest cookbook Limoni, a celebration of lemons in every day cooking applications.

Image: David Loftus

fsgds

CELEBRITY CHEF

beanscenemag.com.au

Gennaro’s zest for life

BeanScene speaks to Italian chef Gennaro Contaldo about his obsession with lemon espresso, morning coffee with Jamie Oliver, and magical adventures on the Amalfi Coast. Jamie Oliver on their travels around Italy for Jamie Cooks Italy, always brought him much joy. “I loved making Jamie coffee in the morning. I’d bring my little cafetière with me for a home-made coffee, then we’d drink more coffee throughout the day at little Italian bars,” he says. “Italians are particular about their coffee – they don’t like it too strong or too weak, not too dark or too light – but that’s only because we love it.” Along with his cafetière, Gennaro never travels anywhere without a lemon inside his suitcase. Gennaro came to England 50 years ago, and his addiction to the citrus fruit has never ceased. Lemons are part of him, his childhood, and his culture. Even now, Gennaro can recognise whether a lemon is from Amalfi or not just by rubbing the skin and inhaling. The Amalfi lemon, locally known as the Sfusato Amalfitano, is like no other: a huge, elongated-in-shape, knobbly, thick-skinned citrus fruit, but wonderfully sweet and aromatic, with a soft pith that can be eaten. Gennaro says his love for lemons, a cultural symbol of the Amalfi Coast, was the inspiration behind his new cookbook titled Limoni, publishing in the UK from 14 October. A book he’s been wanting to write for years, Gennaro says Limoni is a celebration of more than 80 recipes that pays homage to the most revered fruit in restaurants and kitchens the world over. “Amalfitanos call lemons ‘a gift from God’. They are part of our lives and grow everywhere along the 18 kilometres coast of the Amalfi Coast from Vietri sul Mare to Positano, and we use it with everything,” Gennaro says. “Limoni is not just for gin and tonic. They can transform a dish. You can make the most beautiful candied fruit with the skin, a salad with the flesh, the juice drizzled over meat, even the leaves can be used to cover a baked rabbit or smoked mozzarella on the barbeque. Oh,

my goodness I get excited – but remember to use every little piece of lemon until there’s nothing left, even the zest.” To shoot the photography for Limoni, Gennaro partnered with renowned photographer David Loftus and travelled to the Amalfi Coast just as the second wave of COVID-19 hit Europe in September 2020. Not only did they have to battle quarantine restrictions, but on arrival, saw that the lemon season had ended. “We were a little bit late, and there

Image: David Loftus

here’s two things Gennaro Contaldo can’t live without: coffee and lemons. Talking to BeanScene from his England home, the Italianborn chef starts the Zoom conversation with a warm greeting, and as if conveniently positioned, has a gigantic Amalfi lemon on one side of the screen, and a Neapolitan flip coffee pot on the other. “I’ve just made us some coffee,” says Gennaro, holding up his cafetière as he pours the steaming hot liquid into an espresso cup. “Then, I add a little sugar and a tiny bit of lemon zest.” As Gennaro raises his espresso to the camera and salutes from a far, he marvels at the beverage, which he says is part of Italy’s cultural identity. “In my house, and many others in Italy, the ceremony of making coffee starts by buying green beans and roasting yourself. My father was so particular. He would roast his coffee beans over the ashes. You could hear the cracking of the beans. Crack. Crack. Crack. We would look to see if enough oils were coming out, which would indicate if the beans were roasted enough, then put them out in the sun to dry. My mother used to think we were mad,” Gennaro says. “We’d put the roasted beans inside a macchina per caffè to grind, and when the particles were fine enough, we put it in a caffetiera to boil. There really is a wonderful ceremony about making coffee.” Even in the city of Salerno, not far from the coastal town of Minori where Gennaro was born, he recalls walking through the streets with his father and smelling the most incredible aroma of roasting coffee from neighbouring shops. Gennaro has shared many wonderful coffee experiences throughout his career, including with friend and co-host of Two Greedy Italians, the late Antonio Carluccio, but says making coffee for chef

By Sarah Baker

Gennaro Contaldo’s Tagliatelle with lemons.

were no lemons left. Thankfully many of the neighbouring farmers kept lemons on their trees for us to use, but that’s why the lemons on the cover of the new cookbook are green – green but still beautiful,” he laughs. For Gennaro, lemons are not just an ode to his beloved homeland, but a connection to fond memories of his childhood spent exploring on the Amalfi Coast. “The sea was my swimming pool. The mountains were my back garden, and the village was my playground where I learned

beanscenemag.com.au

CELEBRITY CHEF treasured family recipes,” he says. “Food is life. We have to eat at least three times a day, so why not make it count? Food is for sharing, and everyone is welcome at my table. I am a cook. It’s what I enjoy doing, and I love seeing people enjoy the food I prepare.” Never far from his mind, however, are those still suffering the impact of poverty and famine. “People have died of starvation and a lack of water. There are so many people and children that still don’t have anything. That’s why we must always celebrate food and where it comes from. A fish once had life swimming in the sea, then we took it. A lemon was once growing on a tree. God gave us these beautiful things, so we need to respect them, celebrate them, and use every single bit of them,” Gennaro says. “This includes coffee beans. Every time I drink a cup of coffee I’m thinking about where the coffee comes from. I think of all the lovely people working very hard to ensure we enjoy this simple pleasure in life. Coffee growing is laborious work. There’s lots of challenges, care and passion that goes into producing a tiny coffee seed. The process is incredible, and it creates livelihoods for so many people all over the world.”

everything: cooking, fishing, and how to swim like a dolphin,” he says. They are also connected to precious time spent with the late Antonio Carluccio. Ten years ago, the pair travelled to Piedmont to film Two Greedy Italians, where Gennaro cooked one of Antonio’s favourite pasta dishes, tagliatelle al limone. Upon learning it would take Gennaro some time to cook the dish, Antonio put his chair against the wall of a derelict house and fell asleep, with Gennaro covering him with a blanket. Gennaro returned to the same spot years later to recreate the lemon pasta dish, three years since Antonio’s passing, and was overwhelmed with emotions. “The memories took over me. I was in at state of happiness and sadness, with tears in my eyes. For the second time I cooked the same dish Antonio loved. I sat in the same chair, and I put a blanket over me to recreate the memory I shared with Antonio until I couldn’t film any longer,” Gennaro says. “But it was the best lemon pasta dish I ever made.” Over the past year, Gennaro has embraced COVID-19 lockdowns from his UK-base, using the time to reinvent and rediscover childhood dishes. “My life is usually very fast paced, so it was nice to stop and embrace some

Success with coffee needs passion. We are your partner. Welcome to Melitta Professional Not being satisfied with the first available solution. But constantly improving. Always making things better. Regardless of whether it’s about the perfect roast, the most innovative brewing unit, technical service or digital solutions. That‘s Melitta Professional. Curious? professional.au@melitta.com

Scan code and find out more

® Registered trademark of a company in the Melitta Group.

Gennaro is also fortunate to have made a career through his love for food. Known as the “legend who taught Jamie Oliver all he knows about Italian cooking”, Gennaro worked in some of London’s most popular restaurants, before opening his own called Passione in 1999, which was awarded Best Italian restaurant in 2005. Gennaro’s quintessentially Italian spirit and positive nature has made him a TV favourite. He regularly appears on BBC1s Saturday Kitchen, his TV series with the late Antonio Carluccio remains a culinary treasure, as does his adventures in Jamie’s Italy with Jamie Oliver. Gennaro is excited to bring more joy to his loyal followers through the launch of his new cookbook and is hopeful 2022 will ignite more teaching masterclasses and opportunities to scour Italy once again for new delights to share. “I’ll keep cooking until I can’t anymore. Life is to live – with caffè and lemoni,” Gennaro says. “Until we meet for a nice coffee together one day, arriverderci e buona notte.”

Gennaro’s Limoni: Vibrant Italian recipes celebrating the lemon by Gennaro Contaldo (Pavilion Books) is available now from HarperCollins Australia and usual book retailers.

Not all sustainable brands are equal. Choose beans from the most trusted ethical label in the world.

Choose the world you want. Choose Fairtrade.

INTRODUCING OUR NEW, LIMITED EDITION

CLIMATE STRIPES PACK ENVIRONMENTAL IMPACT OF ONE GLASS (200ML) OF DIFFERENT MILKS

We have released this limited-edition pack featuring the 'Climate Stripes' to highlight just how fast climate change is occurring. There’s never been a more important time to make climate-smart eating habits. Yes, it’s the same 100% carbon neutral Happy Happy Soy Boy inside. The limited-edition pack will be in the market from early September to October.

*Source: Poore & Nemecek (2018), Science. Additional calculations, J. Poore

COVER STORY

Thinking inside the box Wolff Coffee Roasters has released its Cold Wolff RTD and Concentrate bag-in-box coffees, providing consumers and café owners with a convenient way to drink and customise cold coffee.

rior to COVID-19, the café or coffee house served as a meeting place and opportunity for social contact for the whole community. But following more than a year of restrictions, lockdowns, and business disruptions, the ways people make, buy, and drink coffee has changed. More people are working from and making coffee at home, and Penny Wolff of Wolff Coffee Roasters tells BeanScene the roaster has worked hard to find ways of recreating that social connection and experience. “The new ‘coffee house’ during COVID is in fact the ‘coffee home’,” Penny says. “The depth of Australia’s coffee culture taught Wolff that you cannot just roast and sell coffee, you have to understand its context, being the ‘elixir of connection’.” However, not every coffee drinker has the skill of a trained barista or can afford the high-end espresso machine and other equipment needed to reach that caféquality experience. Inspired by the popularity of Wolff’s ready to drink (RTD) cold brew bottles, sold at the Big Bad Wolff Espresso Bar in Hendra, Queensland, the roaster set out to offer its cold coffee in a larger format for people drinking lots of coffee at home. “We’ve seen a lot of people enjoying our bottled cold brew over the years, but it can be difficult for customers to replicate and enjoy that style of coffee in the same way at home. It takes know-how, time, skill, and effort to craft your own cold brew at home,” Penny says. “That’s why we introduced our Cold Wolff cask concept in September, moving into summer, people can enjoy a delicious cold coffee that is very easy and convenient in the comfort of their own home.” The cask is available in two 1.5-litre formats, the Cold Wolff RTD and Cold Wolff Concentrate cold brew. The Cold Wolff Concentrate forms the base for all

Cold Wolff makes is easier for cafés to serve cold coffee or for consumers to drink it at home.

beanscenemag.com.au

COVER STORY

Wolff Coffee Roasters has released Concentrate and RTD Cold Brew casks.

coffee drinks, like an iced coffee, latte, or long black, while the Cold Wolff RTD can be enjoyed over ice straight out of the box. “Family members and housemates might enjoy their coffee in different ways, or with different milk choices – low fat, lactose free, oat et cetera – and this is an easy way to cater for everybody,” Penny says. “Lockdowns put a restriction on how people can go about getting their caffeine fix, but Cold Wolff is having it readily available on tap at home, sitting neatly in the fridge.” Cold Wolff is available retail from Wolff Coffee Roasters directly, at the Big Bad Wolff Espresso Bar or Wolff’s website and social media via a subscription or single order purchase, with sister café Dandelion & Driftwood stocking its own RTD and Concentrate cold brew range too. The RTD and Concentrate boxes are also available to Wolff’s wholesale partners, who can sell them on to consumers or use the cold brew to easily supplement their coffee menus. “With the new Cold Wolff cask format, it’s very easy to deliver master cartons straight to our café customers and it’s also more convenient for them to not only sell outright but use for café service also,” Penny says. “It allows the barista to craft that iced latte much faster than using hot espresso (and melting the ice). This is especially important at the moment with restrictions, and takeaway-only becoming the norm. The cup process is simplified, load with ice, add a 30-millilitre shot of concentrate, mix in the milk of choice, and the customer is out the door.” If kept in the fridge, sealed Cold Wolff will hold its quality for 16 weeks and once opened, is best consumed within

beanscenemag.com.au

six weeks. Wolff Coffee Roasters receives the Cold Wolff bulk stock at an ambient temperature, allowing six days to ship the product to wholesale partners and customers before it is recommended to be refrigerated. Penny says these recommendations are based on maintaining quality of flavour, as there is no health or spoilage concerns with the RTD products. “Cold Wolff is a natural energy source, being produced with only two ingredients – delicious Wolff coffee and ultraviolettreated, triple-filtered water – with no preservatives, no added flavours, and definitely no acidity regulators. This means the cold brew is also vegan friendly and gluten-free,” Penny says. “We are delighted to work directly on these new products with Mark and Glenn from Pinnacle Beverages Australia, who have been a wealth of support during the product development phase.” Rather than traditional immersion brewing, the RTD coffees are made with an active cold extraction, using a BrewBomb water management system to precisely control the movement of water through the coffee grinds. This provides control of the extraction process, optimising yield and flavour potential. For the first release of Cold Wolff, Wolff Coffee Roasters chose to use a single origin from the Mexico Las Cotorras coffee farm. The mixture of washed Bourbon, Typica, Caturra, and Mundo Novo varieties provide “a deliciously balanced drop, with subtle acidity and dominant notes of raisins and chocolate”. Las Cotorras, Spanish for ‘the parrots’, is named after the magnificent birds of the El Triunfo Biosphere, the last of the Central American cloud forests. The forest naturally traps condensation, sustaining a

large amount of animal and plant species. Penny says in this area, you can witness the juxtaposition of southern and northern species, which are attracted to the area’s natural richness. “During COVID, kindness continues to be our addiction of choice. We truly are seen as the local roasters with a big heart, and part of that comes from supporting our farmers where we can,” Penny says. “Whenever we release a new product – whether whole bean or something special like our cold brew RTD and instant specialty – for us, it’s all about the transparency of where the beans are coming form, and how we can showcase those farmers.” The concentrate uses a slightly darker roast profile than the RTD cold brew, emphasising the caramelisation flavours that will cut through when paired with milk. Penny says several months of development went into both the concentrate and RTD to ensure both recipes were the best they could be. “We trialled many different single origins for our cold brew and locked in Mexico Las Cotorras as we felt it was really balanced, with lovely natural sweetness that wouldn’t require any additives in the final product,” she says. “Through winter, people have enjoyed brewing their hot coffees at home, but as we turn to spring and summer, that will definitely shift and they will want to start drinking something colder. It’s a moving market and the Cold Wolff cask provides us with the versatility to do different things in future. We’re not locked into a particular blend and can change it up with different flavour profiles and single origins.” Wolff Coffee Roasters is supporting the launch of the RTD range through its Wolff Vlogg YouTube series, demonstrating how to enjoy Cold Wolff as an iced latte, long black, and mocha. The Wolff Vlogg also demonstrates how to pair it with spirits for some inspiration when making an espresso martini or creative cocktails. “Coffee is really about that social connection we all love, going to the local café and having that contact. With lockdowns going on around the country, there’s that feeling of ‘is coffee an essential service?’ We like to think it is, but if we have to stay at home and not gather outside, Cold Wolff is a convenient way of sharing that experience at home,” Penny says. “It’s a nice comfort for us to know that our customers all around us can enjoy a delicious cold coffee in their own homes or businesses.” For more information, visit www.wolffcoffeeroasters.com.au

Oscar II is a barista grade quality machine fitted with professional components. Compact in design, it’s a perfect domestic fit. Accented with commercial features such as it’s unique temperature controlled dispensing group, steam wand and filter holder – you’ll get amazing performance – and espresso – whenever you want it! COMPACT

PROFESSIONAL

FLEXIBLE

PH: 1800 000 162 A: UNIT C1, 53 HUNTLEY STREET, ALEXANDRIA NSW 2015 E: SALES@ESPRESSOMECHANICS.COM.AU W: WWW.ESPRESSOMECHANICS.COM.AU

FEATURE NEWS

Total transparency Transparency means more than disclosure of where a coffee comes from or the price paid for it. BeanScene explores why the use of infused coffees must be transparent throughout the supply chain, and where the responsibility lies.

he first time Ona Coffee Founder Sasa Sestic questioned the cinnamon flavoured coffee he was tasting, was at the 2018 World Barista Championship (WBC) in Amsterdam. Was this unique flavour the result of a specific varietal, fermentation, or due to an essential oil or ingredient added during or after fermentation, drying, storage, or while roasted? The following year, Sasa was contacted by premier specialty coffee competition the Cup of Excellence, noting their concern about the entry of potentially infused coffees in its national competitions. When Sasa got his hands on the coffee in question, he says it contained aromatics he had never found in coffee before. “It reminded me of smelling essential oil,” he says. Sasa called the producer to question whether the coffee was infused with a particular flavour, to which he replied “no”. He said it was the result of a unique processing method. To test for certain whether a coffee has been infused or not requires the application of sophisticated instrumental techniques such as gas chromatography or ProtonTransfer-Reaction Mass Spectrometry, as done by Professors Dr Chahan Yeretzian and Dr Samo Smrke at the Coffee Excellence Center of the Zurich University of Applied Sciences (ZHAW) in Switzerland. Chahan and Samo recall measuring the aroma profile of a green coffee that smelled strongly of anise. Tests showed a high concentration of key anise aroma compounds, anisole, and anisaldehyde compounds not found in coffee aroma. “That coffee was either infused with large amounts of anise during processing or sprayed by anise essential oil. This coffee was clearly adulterated,” Samo says.

WHAT’S THE DIFFERENCE?

According to Chahan, coffee with additions of components that are part of the coffee itself, can be considered “natural coffees”.

Sasa Sestic, Founder of Ona Coffee, says transparency is key when using influenced coffees.

Natural coffee flavour implies that only coffee has been used, with different means of fermentation during processing, such as varying the fermenter cultures or fermentation conditions, such as temperature and atmosphere. Chahan says there are three natural ways to influence the flavour of coffee in the cup: • G enetics: the proper selection of the variety • T erroir: characteristics and composition of soil, temperature, rain, climate. It can possibly include farm management including fertiliser and pesticides; and • P rocessing: harvesting, post-harvestprocessing, storage, roasting, grinding, extraction. To optimise and tailor coffee flavour using the natural ways requires coffee expertise. Chahan says the challenge is to

master the proper selection of coffee and its technological processing through every single step along the value chain in order to achieve the desired cup profile. “Exploiting the flavour potential of micro-organisms by fermentation is part of mastering the product and the process. In fermentation, the process of flavour modulation is much more complex than infusion with flavour compounds. It is the result of modulating and increasing the pool of flavour precursors that are subsequently transformed into flavour compounds during roasting. It should therefore not be confused with infusion of flavour,” he says. If the coffee is used in its entirety, with flavour extracted from the coffee itself, such as pulpa or components recovered from the spent coffee, Chahan says it can still be considered “natural”.

beanscenemag.com.au

Image: ZHAW Wädenswil, Frank Brüderli, Chahan Yeretzian.

FEATURE NEWS

Wilford Lamastus Jr of Elida Estate is a coffee producer and two-time Panama Brewers Cup competitor.

Additions during various stages of the value chain that are not naturally from the coffee itself or artificial material, should be considered “adulterated coffee” and labelled accordingly.

COMPETITION CONCERN

Coffees with unique flavours tend to attract higher prices in cupping competition and higher points in barista competitions. Sasa says the fear is, however, that infused coffees can go undetected and win national competitions. “My biggest concern is that competitions assessing coffee quality and barista talent will lose their reputation,” he says. Producer and two-time Panama Brewers Cup competitor Wilford Lamastus Jr from Elida Estate says no such rules exist around the use of infused or adulterate coffees because judges only evaluate competition coffees by flavour. Up until one year ago, Wilford says he was “very naive” about the impact of infused flavours in coffees. He says while several natural fermentation techniques can offer unique flavour notes to a coffee, a growing demand for “crazy funky coffees” is motivating some producers to push the flavour boundaries. “Normally, those coffees come from farms that don’t share much information on fermentation and people just feel that is something done without any flavour influence – just coffee fermentation and terroir,” he says. “If roasters, baristas, and later consumers knew more about those coffees and how they are made, [they] may not be so enthusiastic [in their] demand of them.” Wilford says without open transparency, baristas and customers will not experience the unique variety and terroir that makes the specialty coffee industry “so special”. “This new trend of manipulating flavours that are not natural to the coffee

beanscenemag.com.au

Professor Dr Chahan Yeretzian of the Coffee Excellence Center of the Zurich University of Applied Sciences (ZHAW).

has the potential to change the game. It may represent a new flavour, but the coffee will start to lose its identity – the flavour characteristics we love about a unique varietal or specific region,” he says. Buyers place a huge amount of trust in the coffees they purchase from producers. Wilford says it is therefore the producer’s responsibility to be open and honest with what they do to coffee cherries. “Every time I sell green coffee, I am selling a representation of our geographical location and a variety that can be manipulated to a point by process, but manipulation of the natural outcome of the flavour is not a real representation anymore,” he says. “If a producer infuses the coffee in the moment of fermentation with some external flavours and doesn’t say anything, it is unfair to those who are open to exploring new flavours, thinking they come from the terroir or varieties in the farm and that the flavours are reached by a natural fermentation of the cherries. Those people that are supporting specialty coffee are the ones supporting the industry.”

THE PURSUIT OF FLAVOUR

As a former WBC competitor, champion, and coach, Sasa understands that baristas chase the most unique, special, and distinct coffee. When they find it, it’s exciting, and they become connected to their competition coffee. But now, he says it’s also the barista’s role to dig deeper, to ask questions and do their own testing to see if a coffee has infused flavours or not. “We all need to understand that what we do today as coffee professionals, is what we are leaving behind for the next generation,” he says. Sasa feels “somewhat responsible” for opening the door to modern flavour experimentation when he developed the Carbonic Maceration (CM) coffee

processing technique, which he displayed in his winning 2015 WBC routine. Before this discovery, Sasa says most coffee only used the washed, natural, or honey processes. “When my team and I introduced CM to the world, it inspired coffee producers to start experimenting with coffee fermentation. It inspired coffee farmers to look at how fermentations can help to enhance more flavours and for some producers, led them to start infusing flavours,” Sasa says. He believes infused coffees do have their own place in the market. The key, however, is transparency. “I am all for farmers getting better value for their coffees. I have dedicated so much of my life to supporting this cause and I will continue to do so, but it is important to start thinking that we should have a new category in coffee to represent these infused coffees. One word would fix all the potential issues if we just added ‘infused’ into the coffee title,” he says. Sasa is passionate about chasing flavour. He has travelled to Ethiopia to look for 300-year-old coffee trees in virgin forest, searched for lost varietals, and has collaborated with the wine industry and microbiologists to develop fermentations. He has also purchased farms in low altitude and at extremely high elevations, all in pursuit of new experiences, and the perfect cup of coffee. His commitment remains strong, but says it is now up to all players in the value chain to educate, communicate, and work together to solve the issue of undisclosed infused coffees in an honest and inclusive way. “Let’s inspire the next generations in the most positive way so we can all learn, progress and leave our industry in a better place,” he says. For more information, visit onacoffee.com.au

Let there be lattes.

Calilujah! califiafarms.com.au | @califiafarmsau For all enquiries contact: australia@califiafarms.com

ND I MI CR O

FEATURE NEWS

What’s next? BeanScene and Barista Technology look at how COVID-19 may change the café industry long-term and what businesses will need to remain profitable and successful. Telemetry is providing baristas, café owners, and roasters with greater insight into their coffee making.

respite from intense lockdowns and restrictions earlier in 2021 showed there was still a healthy demand for coffee out-of-home, but even once Australia is out of lockdown for good, COVID-19 will have presented cafés with new challenges and opportunities.

SMARTER COFFEE

According to Barista Technology Australia CEO Brett Bolwell, new technologies are providing coffee businesses with greater transparency of what is going on in and behind the coffee machine to improve the operations of their cafés. “I’ve been in the industry for 20 years, and over that time, objective information about coffee quality and consistency, or the need for servicing, has largely been invisible to the business owner,” Brett says. “We’ve mostly judged our shots and

the need for servicing based on time, but I don’t think that’s going to be reliable moving forward.” The Flow telemetry system can be installed directly into a coffee machine and tracks the machine’s performance with every shot. This information can help the barista stay on recipe, draw attention to problems with the equipment, and provide the business owner or coffee roaster with a wider picture of the café’s performance. Barista Technology is working on a similar system that gathers information about water filtration systems so cafés can make sure they are running as efficiently as possible too. “If you’re a coffee roaster, you want to know when your accounts have a problem, even before they do. You don’t want to wait weeks before finding out there’s an issue with their coffee quality, because by then they’ll have lost

customers,” Brett says. “Telemetry has been adopted well in the super automatics market, but we’re only scratching the surface of what it can bring to manual machines. The ultimate goal is our coffee equipment to be able to ‘talk’ to the barista for immediate feedback, the business owner or coffee roaster to know what’s going on at the coffee bar, and other equipment to streamline efficiency.”

OUT OF YOUR HANDS

While robots won’t likely be replacing baristas anytime soon, Brett says it’s important to embrace technology that can streamline workflow while reducing overheads. “One of the interesting things we’ve seen with Flow is, that as soon as you introduce ‘smart’ or automatic equipment, you start to see immediate results,” Brett says. “A friend of mine operates a local café and uses a Puqpress tamper, two

beanscenemag.com.au

FEATURE NEWS

me it is their sole focus going forward. When the big guys who have done their homework and studied the data commit to something like that, you know the rest of the industry will follow,” Brett says. “Even if it’s not drive-thru per se, we’re going to see a bigger focus with speed and convenience. People are more used to ordering things online now, pre-ordering apps are going to keep growing in popularity and pop-ups are perfect for a business model where you’re set up in a car park and bring coffee to people waiting in their cars.”

COLD WAVE

Automation through products like Puqpress can help cafés remain profitable.

Perfect Moose [milk steamers], and two Mahlkönig grind-by-weight grinders. We were having brunch the other day and he said to me: ‘Brett, how do other people do this?’ He goes through 75 kilograms of coffee per week, so it’s a reasonable sized café, and he didn’t know how people could run a business efficiently without having these systems in place.” Almost as soon as lockdowns ended in late 2020 and business picked up, cafés were presented with a different problem: skill shortages due to international border closures. Brett says cafés that don’t embrace a degree of automation will struggle even more to attract talent. “They won’t be able to get the calibre of barista they could’ve in the past without paying significantly higher hourly rates. Even if they do find someone, they don’t generally stay long term,” Brett says. “Automation shouldn’t be about replacing baristas. It’s making the job and training easier, so more people can jump straight behind the deck and pull a good shot.”

THE NEW LOOK CAFÉ

Rental costs are another big constraint on a café’s profitability, which was not made any easier during the pandemic. On the other side of COVID-19, people looking to reopen in new locations or branch out on their own will need to weigh up if the space is worth the cost. Brett says popup cafés using converted shipping containers are an on-trend and cost-effective alternative to traditional café spots. “For a small café in a retail or shopping centre environment, the fit-out alone can cost $150,000 before even factoring in equipment. Then you’re looking at around

beanscenemag.com.au

$1000 per week rent, outgoings on top of that, and in some cases a refit every two or three years,” Brett explains. “We’re working on shipping container solutions for customers now for an upfront cost of just $100,000. That includes compete ownership of the unit including equipment. For another customer, we’ve been able to finance it for as little as $350 per week. We’re even helping them scout and negotiate for good sites that cost half the rent you’d usually pay for a café. For a complete café, they’re paying less than they usually would on rent alone.” If a location isn’t working, it’s not difficult to relocate a shipping container café, and Brett says that’s not the only flexibility the pop-ups can offer. “Have other passions you want to explore? It’s not hard to put up a partition and turn the shipping container into two businesses. One idea we’ve suggested is sharing the container with a barber shop, so you have an espresso bar on one side and a barber chair on the other,” he says. “You get more control over your opening hours than in a shopping centre, so we’ve spoken with a few entrepreneurs that want to run a café during the day, then from 4pm or 5pm switch it up to a gin bar or brewhouse. That’s where the pop-up shines, maximising and utilising one platform to do multiple things with a very low risk point.”

ON THE GO

Another use Brett has seen for the shipping container café is as a quick drive-thru option, particular for large coffee chains with new sites still under construction. “The drive-thru market is going to be insane for the next few years, and I’ve spoken to a few big companies that tell

With more customers ordering on the go and before they even reach the café, it will be important for businesses to establish a clear point of difference with their menus that they can offer quick and easily. “Acai, for example, has become a popular café product, but when you think about it, it takes so much time and effort to make. It can’t be done quickly and requires extra work that hits your profit margin,” Brett says. “We’re working on adapting a soft serve machine to instead serve acai, and that means a café would be able to deliver it quickly and consistently without it impacting the workload of the business.” Barista Technology Australia is similarly developing a soft serve unit for a vegan cold brew-based ice cream, also efficiently adding a product to a café’s menu without increasing workload. “Cafés typically struggle in summer when their entire focus is on brewing hot drinks, so they really need to think about how they can increase their turnover over Australia’s long and hot summer,” Brett says. “Cold brew isn’t as big in Australia as it is in markets like the United States, but that means there is room for it to grow, which is why I think an innovative product like cold brew soft serve could really catch people’s attention.” Ultimately, Brett says cafés the embrace efficiency and profitability are the ones that will succeed in a postCOVID world. “Too many cafés are run week to week and that’s why so many have folded during the latest waves of COVID-19. The cafés that will be successful coming out of lockdowns are the ones run with proper systems in place,” Brett says. “We have such a strong coffee industry, but some people will have to change the way they do things if they want to stay profitable.” For more information, visit www.baristatechnology.com.au

FEATURE NEWS

Keeping community spirit StreetSmart Australia and 10-year participant Axil Coffee Roasters discuss the success of CafeSmart 2021 amid lockdowns and why charity initiatives are so important.

Credit: Shelby Clayton

earing Victoria was joining Sydney in a state-wide lockdown just before the main fundraising day of the annual CafeSmart charity event on 6 August, Cynthia Mac Caddon, Partnerships Manager of StreetSmart Australia, says she was initially nervous but ultimately overwhelmed with the support shown by the coffee community. “We had people contacting us saying ‘we’re struggling, but we want to help, what can we do?’” says Cynthia. “It was so inspiring to see that even through the hardest times for us in Australia, a lot of people wanted to help.” Organised by StreetSmart, CafeSmart 2021 returned for its 11th year running from 2 to 8 August. The event focuses on raising funds for local homelessness organisations across Australia, with participating cafés putting up signs and

CafeSmart is an annual event focused on raising funds for local homelessness organisations.

beanscenemag.com.au

posters with QR codes, encouraging café customers to donate the cost of a coffee. The week-long event encourages participating café staff to don yellow outfits and celebrate community spirit with their customers. During one day of the week, cafés also donate $1 per coffee sold, with funds then distributed by StreetSmart to local charities that provide vital homeless services in their local area. “These funds support grassroots charities that provide vital services like temporary accommodation, meals, personal hygiene products, and more for those at risk or experiencing homelessness,” says Cynthia. “This also includes access to mental health programs, supplying smart clothes for job interviews, or a hearty nutritious meal for vulnerable people.” Recently, Cynthia visited a community partner, Youth Project, who teaches hospitality skills to youth. “One of the baristas, whose name is Angelo, had come from a tough past but now, thanks to this program, is learning new skills and is focused on new goals,” says Cynthia. “For me, this is what CafeSmart is all about — creating long-term connections and linking the cafés and the people who are participating with these charities and vulnerable people.” Andy Smith, Retail Operations Manager of Axil Coffee says despite Axil Coffee having to cut down its participating venues from 14 to six due to the Victorian lockdown, the ones that stayed open performed well during CafeSmart week. “One thing we heard from staff across all our venues this year was that more people seemed to be engaging with the concept,” says Andy. “I think one of the most exciting things is just the community wanting to participate and actually ask the questions to find out a little bit more.” Andy says from his perspective, the COVID-19 pandemic has encouraged people to show greater support for their community, local businesses, and their

current challenges. Axil Coffee Roasters is celebrating 10 years as a supporting partner of CafeSmart. Andy says founders Zoe Delany and Dave Makin knew the charity encompassed everything they believed in. “CafeSmart gave us a practical and easyto-access avenue to make a positive impact. It’s not this big charity, and we know where the funds are going,” says Andy. He adds that the impact CaféSmart has in Axil Coffee Roaster’s local communities, and many others across the country, is why so many people continue to support the initiative each year. “It gives our customers the opportunity to make a positive impact without changing anything, it just removes every single barrier to entry that you often see with charities,” says Andy. Over the years, Axil Coffee Roasters has raised more than $20,000 for CafeSmart and those in need. “From our perspective, it’s really about impact. At the end of the day, Axil Coffee could achieve nowhere near what milestones CafeSmart has been able to,” says Andy. “The way they’ve connected communities and outlets, and given our customers the opportunity to do something good, is amazing.” In 2020, CafeSmart raised more than $87,000, which was split across 80 different projects. While the total number of raised funds for 2021 are still being finalised, Cynthia says the event has currently raised more than $100,000 with more donations coming in. “Considering how challenging this year has been, we can’t wait to start distributing these much needed funds to our community partners across Australia,” she says. “The rewarding part is participants can go back to their local cafés and hear where their donations have gone and know they’ve supported their local community.” For more information, visit www.streetsmartaustralia.org/cafesmart

M I L K

THE POUR IS YOURS

www.wally.coffee

Get your menu ready for Summer! Arkadia has your entire summer menu covered with Australian made liquid and powder beverage bases.

Syrups Iced Teas Fruit Smoothies Natural Shakes

scan for new recipes

Frappes & Milkshakes

Premium Syrups

Iced Tea Syrups

Real Fruit Smoothies

Natural Shakes

To place an order or for private label enquiries: (03) 9543 3113 | sales@arkadiabeverages.com.au www.arkadiabeverages.com.au

Frappes & Milkshakes

FEATURE NEWS

Behind the scenes

razil is largely known as the biggest producer of Arabica coffee in the world, for its Amazon rainforest, and its proud history as a football nation. Some 16,000 kilometres of South Pacific Ocean may separate the exotic country from the Australian mainland, but there’s long been a unique bond between the two coffee loving nations. According to the Brazilian Coffee Exports Council (Cecafé), in 2020 Australia imported 24 per cent — the highest amount — of its green coffee from Brazil. To appreciate the relationship, one needs to go back to the beginning of Brazil’s coffee production in 1727 when Brazilian Sergeant Franciso de Mello Palheta was sent to French Guiana to settle land disputes, or in some stories, sent on a mission to smuggle this bean out of the region. In the end, he was gifted the precious bean by the wife of the governor of French Guiana’s capital after winning her trust.

Photographer: Theodor Preising. Credit: Museum of Coffee. Secretariat of Culture and Creative Economy of the State of São Paulo.

BeanScene pays homage to the history of Brazilian coffee, and how it has evolved to meet Australia’s demand for high quality beans.

Brazilian workers in the 1939 coffee harvest.

“The bean then made its way from the north of Brazil towards the south, and today, the major coffee producing regions in Brazil are still the centre and southeast regions,” says Vanusia Nogueira, CEO of the Brazilian Specialty Coffee

Photographer: José Herrera. Credit: Museum of Coffee. Secretariat of Culture and Creative Economy of the State of São Paulo.

A classification and coffee cupping room in the Coffee Stock Market in Santos.

Association (BSCA). Since 1727, the bean has evolved to become the foundation of Brazil’s economy, influencing its infrastructure, financial system, and cultural sector. Over these 300 years, Brazil has not only expanded its coffee growing knowledge, but as Vanusia says, developed a profound love for Brazil’s coffee culture itself. “Everything is related to coffee. We have such a strong history with it,” Vanusia says. “I am a fifth-generation coffee farmer from Brazil. My grandfather would teach me how to grow quality coffee because he was taught by his grandfather. This is the culture we have been raised in.” During the 1930s and 1940s, the Brazilian government implemented a strategy to ramp up coffee production, making it the country’s main agricultural product. With the volume of coffee production rapidly expanding over these two decades, Vanusia says it was only in the 1950s that Brazil began focusing on rediscovering the culture of quality, paving the way to the standard it holds high today. “This quality of Brazil’s commercial and specialty coffee is related to its region, the micro-region where it is planted, the specific coffee, and the biome that we have,” says Vanusia. “A large part of it is also related to the harvest and postharvest procedures.”

beanscenemag.com.au

ORIGIN

Credit: Tomas May via Embrapa multimedia: Image bank.

Over time, Brazil has developed new procedures and technologies to improve every step of the production chain while reducing the coffee planting area. This reduction came as part of an agriculturewide strategy to increase production, reduce carbon emissions, and introduce best farming practices. According to Cecafé, between 1960 and 2020, Brazil halved its coffee producing land, from approximately 4.5 million hectares to 2.2 million hectares. Across this same period, coffee bag production per hectare increased from six bags in 1960 to 33 bags per hectare in 2020, marking an increase of more than 400 per cent. This agriculture strategy to improve farming practices also led to the introduction of new postharvest processing. “For example, washed coffees require a lot of water. Because of this, after the Second World War we created a new process called semi-washed or honey,” says Vanusia. “This method requires lower volumes of water which we also recycle.” She says with the help of Brazil’s universities and research institutes, the Brazilian coffee industry has also mechanised the process for selectively picking cherry beans. “We have specialty coffee warehouses and have created a high barrier packaging solution that keeps the sensory attributes of Brazil’s specialty coffee for at least a year or two after packaging,” Vanusia says. “These technologies are made

Brazil’s Government, research bodies, and institutes have been developing more climate resilient varietals.

beanscenemag.com.au

available to all, from small coffee families to large producers.” The search for coffee innovation has also brought the industry into the field of plant biotechnology, where more climate resilient varietals of Arabica and Robusta beans are being developed. “[With technology] we can increase the precision of coffee bean quality, like using drones to monitor each plant, whether it needs water or fertiliser, and not treating it as a whole farm,” says Vanusia. Marcos Matos, CEO of Cecafé says that the Brazilian Agricultural Research Corporation (Embrapa), which is a public agriculture research and development body, is currently in the process of testing various levels of carbon dioxide with different plant physiologies. Brazil’s plant biotechnology quest has expanded beyond its borders, with the Instituto Agronômico de Campinas, another Brazilian plant biotechnology research centre, responsible for more than 90 per cent of all Arabica coffee planted worldwide, with 96 ongoing different lines of plant research. As testament to the success of Brazil’s agriculture practices, the Geisha varietal, once considered unsuitable to grow in Brazil due to its climate, has been successfully thriving for the past five years. “We also have 33 different coffee producing regions in Brazil and so many different flavour profiles and varieties to offer,” says Vanusia of BSCA. According to Marcos, these improvements seen in the coffee industry were also occurring across the wider agriculture sector with greater care being placed on industries, farmers, and the environment. In addition to private environmental and carbon focused initiatives, Brazilian farmers are also obliged to comply with very high forest conservation standards established by the federal Forest Code, which requires landowners to preserve and protect a certain percentage of the area’s native vegetation. Another area in which Brazil has excelled in, is social responsibility. “Using the Price Paid to Growers Index, we recorded that between 80 to 91 per cent of coffee becomes income for Brazilian coffee producers, and this has been the range for the past 15 years,” says Marcos. For many coffee roasters around the globe, it is important to know if farmers are well rewarded for their work, especially when their livelihoods depend on it. According to Vanusia, the success of Brazilian coffee in Australia is due

to the maturity and knowledge of the Australian market. “The Australian market is able to understand our coffee quality as a result of the excellence achieved throughout the entire production chain,” says Vanusia. The quality of Brazil’s coffee can also be attributed to the large volume the country consumes. She says this feedback is used to educate Brazil’s producers on the standard that consumers expect around the world. This care shown for the country’s coffee producers, its environment, and its coffee quality has not gone unnoticed, with a Brazilian coffee producer from the Carmo De Minas region achieving a score of 95.9 in the Cup of Excellence specialty coffee competition – the highest competition score recorded since 2005. Brazil has also been recognised for its Jacu Bird coffee which has been evaluated as one of the most expensive beans in the world. This coffee bean is the by-product of the Jacu Bird, whose natural eye for selecting only the ripest beans and natural digestive system leaves the coffee bean intact and ready for processing. This process results in what is known as a refined and nutty-tasting coffee. With Brazil realising Australia’s potential as a large consuming country just one decade ago, Marcos says it is only the beginning of a beautiful relationship. According to Cecafé, between January and December 2020 Brazil exported nearly 400,000 bags of coffee to Australia, with 97 per cent Arabica, 2.4 per cent instant coffee, and 0.04 per cent green Robusta. Marcelo Brussi, CEO and Founder of Australian based green trader company Minas Hill, says Brazilian coffee is loved in Australia due to the solid foundation it provides in coffee blends. “It gives body, sweetness, a nice caramel mixed with chocolate, and a nutty flavour which is a very important component that holds all the other flavours together,” says Marcelo. “In terms of price and flavour, Brazil’s coffee is unbeatable. No other country can produce this huge array of different flavours. We say, ‘one country, many flavours’ to describe it.” With Brazil having the natural landscape combined with generations of care, research, development, and university and government support, it would be fitting to say that every cup of coffee created with Brazilian beans, not just in Australia but across the world, contains a love story with a rich history.

IT’S EXCEPTIONAL. BUT IT’S NOT ENOUGH.

To grow a cafe business, exceptional coffee isn’t enough. To succeed, you need a team who are there when it counts with the right training, support & industry insights to take your business to the next level. Sure, it’s easy to make promises in an ad, so perhaps it’s better to ask our cafe customers - in a recent survey, 96% said they would recommend us to a friend. That’s the way it should be - simply exceptional.

SCAN THE CODE TO FIND OUT MORE

WATER WORKS

Fabio Cordovado is the CEO of Coffee Works Express.

The right fit Coffee Works Express CEO Fabio Cordovado reflects on a 12-year partnership with BRITA and the value of water filtration for coffee.

o much work goes into making our coffee the best it can be, but in the end, 98 per cent of what goes in the cup is water. That’s why water filtration is so important to our coffee industry, and why Coffee Works Express (CWE) has partnered with BRITA since August 2009. When BRITA’s water filtration solutions were proposed to CWE,

on the way to the coffee machine. Filtering these things out of the water enables the barista to bring out the full aroma and flavour of their coffee. At the same time, you don’t want completely empty your water. You need a filter that will retain just enough carbon and magnesium in the water to extract those precious compounds from your espresso shot. Besides defining the taste of coffee, water filtration is critical to prolonging

“THE CAFÉS WE WORK WITH LOVE USING BRITA, FIRSTLY BECAUSE IT IS WORLD RESPECTED AS A REPUTABLE BRAND. THEY ALSO ENJOY THE SIMPLICITY OF SWAPPING OUT CARTRIDGES, OFTEN DOING THIS THEMSELVES TO SAVE COSTS.” we were using a combination of drop in carbon filters and ion resin exchange filters, so BRITA offering all these in one seemed like a good fit. But some café owners fail to understand the importance of filtration from in-cup quality right through to machine longevity. Unfiltered water can contain any number of compounds and contaminants that are picked up on the way to the café. Minerals like calcium and magnesium are absorbed into water across the water cycle. Chlorine is added to keep water germ free and is harmless to drink, but can ruin your coffee’s flavour and aroma. Different sediments like rust can be picked up as water runs through old pipe

beanscenemag.com.au

the integrity and functionality of the espresso machine. While you want a bit of calcium and magnesium for the coffee extraction, too much of it will cause some to be left behind in the boiler causing scale to accumulate. The key to a healthy coffee machine is prevention, not letting problems build up in the first place. At CWE, we work with machines from a variety of distributors, including Slayer, Wega, Astoria, Franke, and Isomac, and often each machine will have different requirements based on the materials used. For instance, copper and stainless-steel boilers require different filters, and BRITA allows us to cater to their needs. The cafés we work with love using

BRITA, firstly because it is world respected as a reputable brand. They also enjoy the simplicity of swapping out cartridges, often doing this themselves to save costs. But when it comes to our customer’s water filtration, CWE is still involved every step of the way in helping cafés with the initial installation to regular replacement intervals. The water quality – and amount

of work your filter does – differs from state to state and city to city, so it’s important a café or their supplier be familiar with the local area’s water quality and requirements. Thanks to its extensive reach all around Australia, BRITA has been able to construct a water map of Australia, illustrating the water hardness – number of compounds found in the water – of much of the country. Cities like Brisbane, Adelaide, or Perth, have harder water levels than those in Sydney, Melbourne, and Hobart. Water

hardness tends to rise as you move more regionally as well, so a filter may need to be replaced at a faster rate. BRITA’s detailed water map has been beneficial to CWE, as we often send equipment to remote areas, where we don’t have first-hand experience or understanding of the water quality. It means we have the correct information to safely and confidently service customers outside of major cities. You do not work with a company for 12 years unless you have complete faith in the product and service they provide.

Not only does CWE supply and install BRITA filtration, we have become experts in its water dispensing units, servicing many institutions, hotels, and restaurants across Australia. When it comes to water filtration, the needs of the coffee market are forever evolving, and CWE will continue to work with BRITA to provide the best solution. For more information, visit www.brita.com.au or www.cwe.com.au

beanscenemag.com.au

THE

BRAZILIAN LINK “With our deep roots in Brazil, nothing matches our farmer-connections, our wealth of knowledege, and our years of experience”.

Welcome aboard! - Marcelo Brussi Founder, Minas Hill

INDUSTRY PROFILE

The roaster for roasters YourCoffee has combined specialty coffee roasting with scalable production to offer an innovative contract service to online retailers, independent grocers, major retailers, and other specialty coffee roasters.

ustralia is at the forefront of specialty coffee and that means that even general consumers have high standards when it comes to their coffee. Large retailers and grocery chains have also had to raise the bar to meet their customers’ coffee quality expectations. Seeing demand from the market for private label or contracting services, Industry Beans Co-founders Trevor and Steve Simmons thought about how they could bring specialty coffee to a wider audience. “Industry Beans has its own place in the market and we wanted to retain it as a premium specialty brand and operation, so its journey and growth has to be carefully managed. We’ve always wanted to keep Industry Beans as a closely managed, fully serviced wholesale brand and direct to consumer model,” Trevor says. “At the same time, we were getting so many inquiries and interest in stocking Industry Beans or doing contract work for larger companies. While we couldn’t

facilitate those requests for Industry Beans, but we still wanted to take our learning and skills from over the past six years – at that point – in specialty coffee and share it with other people to develop their brands and products, with the goal of making quality specialty coffee more widely available in new markets and channels.” Thus, YourCoffee was born, with the brothers launching the contract roasting business in 2016. Trevor tells BeanScene the vision behind YourCoffee was to offer the finer points of what they did as a small independent roaster at scale. “Taking a single-batch and post-roastblend approach to roasting means we can upscale specialty coffee and maintain the same quality and consistency, even at volumes of more than 30 tonnes per week,” he explains. “We also roast to order and don’t sit on stock. The coffee comes in, goes through our silos and roasters, then is out the same day. This means even our larger clients can get a genuinely fresh roasted product with genuine specialty credentials into hundreds of stores around the country.” YourCoffee roasts on two production

lines with Loring S70 Peregrine roasters, providing flexibility and a high degree of control in how they roast. Due to shared controls and custom software, Trevor says the business treats the Lorings as modular units of the same machine, making it easier to scale roasts or profiles and to roast single origins separately before post-blending. “On an average week, we sit at around 50 per cent of our total capacity, making it easy to accommodate sudden large orders with such fast turnaround,” Trevor says. “Because we use several 70-kilogram roasters instead of one larger model, when we need to increase our capacity further, we can do that by simply adding another module – or production line – to the system.” Over the years, YourCoffee has built strong partnerships with online retailers, independent grocers, and major retailers who want their products to compete on a quality level. “We work with clients and brands that see the value in cup quality and find that businesses that are perhaps more driven by price than quality aren’t the right

beanscenemag.com.au

INDUSTRY PROFILE

Using two 70-kilogram roasters rather than one larger model provides YourCoffee with flexibility and the ability to practice specialty coffee techniques like post-blending at scale.

partners for us,” Trevor says. “However, we are starting to see potential clients from two or three years ago who didn’t see the value in taking a more specialty approach come back to us, because they’ve realised that consumers will pay more for and, importantly, are now actively seeking quality.” Thanks to its focus on specialty coffee at scale, YourCoffee has even attracted other specialty coffee roasters as a core customer base. “YourCoffee has become the roaster for roasters and partners with many leading coffee brands. Some of our customers may not even roast their own coffee anymore and instead focus their attention on building their brand or customer service and account management – leaving the coffee roasting to us,” Trevor explains. “We offer assistance with quality and consistency, managing production, or launching new products. There is also significant demand from roasters who are growing and need to produce increased volumes but can’t make the investment in new equipment.” Despite working with customers who operate in the same market as YourCoffee, Trevor says the business takes an anti-competitive approach, providing confidentiality to its customers for an added layer of reassurance. “YourCoffee is completely agnostic and is run separately from Industry Beans, so our customers can be sure we will keep their information and work with us private,” he elaborates. “There are a huge range of

beanscenemag.com.au

opportunities in the coffee market for different brands to get their coffee into people’s homes, cafés, and offices.” Whole bean and ground coffee are the most popular product formats that YourCoffee offers and can provide a turnkey solution for. Trevor says the business also works with copackers to offer its customers other solutions, like single serve capsules and ready to drink cold brew, that cater to new market trends. “The conversation always starts with whole bean coffee and then we think about where we can go from there. Pods have a strong hold on the domestic market and they won’t be going anywhere anytime soon. Cold brew is also on the up and it’s an interesting market we’ve been playing in through Industry Beans,” Trevor says. “These other forms could help improve brand perception and penetration, but nothing beats whole bean coffee. More and more people have coffee machines at home, and with the number of foodservice venues in Australia, I think that will always underlie what we do.” Another key principle of specialty coffee YourCoffee champions is the responsible sourcing of green coffee. The contract roaster holds many direct trade partnerships with farmers and producers, as well as qualified sustainable brokers, in key coffee growing areas around the world. “Not only is it the right thing to do, the customer is aware of ethical sourcing and sustainability and wants it in the products

they’re looking for,” Trevor says. “We practice sustainability in sourcing, roasting, and packaging. It’s a fundamental part of the business and we offer our clients [the opportunity] to leverage off these sustainable practices – like recycling byproducts, recyclable coffee bags, and the lower energy usage of Lorings than other roasters – in their own branding and marketing.” Despite a strong focus on the Australian market, YourCoffee has formed international partnerships too, with clients in Southeast Asia and the Middle East. The roaster is close to attaining British Retail Consortium (BRC) accreditation which will further bolster its global presence and recognition, along with its already robust suite of domestic accreditations including HACCP, RA (Rainforest Alliance) ACO (Australian Certified Organic). “We’re always thinking one or two years ahead and the next stage for YourCoffee will be another production line coming in mid-next year. We’re really excited to grow and at the same time, keep capacity where we want it to be,” Trevor says. “YourCoffee has always flown under the radar – which is kind of the idea – but over the years, it’s been rewarding to take what we’ve learned as specialty roasters and successfully share it with other brands.” For more information, visit www.yourcoffee.com

YourCoffee offers confidential services to specialty coffee roasters that need help managing growth and new products.

THE AWARD-WINNING FRANKE A300

BIG IMPACT, SMALL FOOTPRINT IT’S ALL ABOUT THE MOMENT.

Franke A300 Short on space but high ambitions? Then the Franke A300 can help by bringing great coffee experiences into places where space is limited. With its intuitive, easy-to-use touchscreen, automatic EasyClean system and the integrated FoamMaster™, your premium quality coffee is just seconds away. Want to know more? coffee.franke.com

INDUSTRY PROFILE

Connecting the chain BeanScene explores the role Fairtrade has played in the rise of ethical consumerism and the importance of connecting coffee producers to consumers.

Credit: Josh Griggs.

he coffee a consumer chooses is now, more than ever, influenced by its story. Where does it come from? Was it grown ethically? And the biggest question: Does any portion of the price paid per cup actually impact the farmer? These are all questions consumers have begun asking as part of an increased awareness towards ethical consumerism, says Linda Maksic, Manager at Veneziano Coffee Roasters Sydney. “For me, ethical consumerism is when a consumer buys a product based on how it was grown and how it has reached the consumer instead of its cost,” says Linda. “These consumers are buying the product because they want to make a positive impact somewhere else in the world.” She says Veneziano’s use of Fairtrade certified coffee, along with Fairtrade’s transparency from coffee producer to cup, has allowed her to support the rise of the ethical consumer. “Fairtrade has really allowed baristas like me to be more open to our customers and say ‘hey, our Fairtrade Aspire blend uses coffee beans from cooperatives across Peru and Colombia,” says Linda. “I’m able to share who the producers are and how the money benefits them when consumers buy Fairtrade, which is really cool, and people find comfort in knowing where their coffee comes from.” Linda says sharing this information with consumers helps nurture their understanding of Fairtrade coffee, its social impact, and increases the likelihood of return business. “I can post pretty pictures on my social media, but people are more likely to buy from someone who is familiar, and [when] they can feel closer to the source,” says Linda. “Through education provided by Fairtrade and communicated by the barista, we’re reducing the degree of separation from the farmers in Peru to these customers in Surry Hills.”

Fairtrade’s Premium is an additional sum of money used to improve community wellbeing.

Molly Harriss Olson, CEO of Fairtrade Australia and New Zealand says that Fairtrade’s entire system has been engineered to have this level of transparency thanks to an independent audit of each link in the supply chain. These audits are conducted by global certifying organisation Flocert, who at origin, ensures each coffee producer is being treated fairly through assessing farming practices, examining records, and interviewing workers. Part of this audit also guarantees that Fairtrade’s premium funding is going towards improving the community. The Fairtrade Premium is an additional sum of money given to each cooperative for every pound of coffee sold. This money provides additional resources that can be used to improve infrastructure, agriculture practices, and community wellbeing. In 2019, Fairtrade Australia and New Zealand delivered nearly $2.7 million of Premium funds to Pacific regions including Papua New Guinea, Timor Leste, Fiji, Tonga, Solomon Islands, and Samoa.

One such example is the Highlands Organic Agriculture Cooperative which achieved its Fairtrade certification in 2005. Since then, the group — which consists of 2600 coffee growers — has increased its production of high-quality specialty coffee through using its Fairtrade Premium funding to invest in better tools and training. Within this community, the Fairtrade Premium has also been used to create a water supply which more than 60,000 locals rely on. The funds have also supported the building of local schools and have been invested into programs that build climate resilience. A minimum female worker quota was also introduced, which has improved the lives of countless women in the region. To keep track of its cooperative’s achievements, even in the most remote areas, Fairtrade employs local staff who assist with recording and sharing every community development. For Fairtrade Australia and New Zealand, this includes having local staff in

beanscenemag.com.au

INDUSTRY PROFILE

Molly Harriss Olson, CEO of Fairtrade Australia and New Zealand.

Papua New Guinea, Fiji, and Timor Leste who, pre-pandemic, would visit these cooperatives and farms in person. For cooperatives in areas such as the Solomon Islands and Samoa, workers from both Australia and New Zealand travel there whenever possible. Fairtrade actively shares cooperative developments with roasters, importers, and cafés through email newsletters and online resources that are shared on social media. Another way Fairtrade reaches the end-consumer is through marketing campaigns such as events, media relations, and advertisements. “This helps consumers understand the power of their purchasing decisions, and with understanding comes responsibility,” Molly says. “For us, it’s important that baristas and café owners are connected to the story of the coffee and can communicate the importance of an ethical supply chain to the final consumer. If they are passionate about the coffee being fair, then they will pass this attitude on to the customers.” Back in Australia, Lee and Norman Palumbo of coffee roastery and café, Just Planet, realised 13 years ago that through their support of Fairtrade coffee, they could make a significant change in developing countries. “The anti-colonial approach Fairtrade has taken, where everyone is treated as partners, is important to us,” says Norman. “We decided to support Fairtrade certified coffee because we’d heard within the coffee industry there is a huge systematic exploitation of workers, and we wanted to be part of a cause that was changing this.” Lee says the way Fairtrade connects consumers to the farmers is a major reason the café continues to sell Fairtrade coffee. “Through the stories Fairtrade communicates, such as [the conditions] people are living in and how their

beanscenemag.com.au

coffee is grown, consumers are connecting on a deeper level with these people on the farm.” Lee says an increasing number of customers are looking at “the bigger picture” and how they can play their part in positively impacting the world around them, which is also contributing to ethical consumerism. She says that knowing where each dollar is going, and understanding how it has improved a community, is changing consumers’ views towards money. “Consumers are increasingly considering the impact their money can have and how they can create change with it. I believe this is another reason why people keep coming back to buy Fairtrade,” Lee says. Before COVID-19, Fairtrade also supported this connection by taking roaster and café partners to visit the cooperatives, meet the producers, and experience how the coffee is grown. Now, given restrictions, finding other ways to connect to producers, such as through Fairtrade Fortnight a time when all Fairtrade partners are encouraged to share material recognising Fairtrade certification, the values behind it, and the people whose lives it touches. “Fairtrade Fortnight has been making such a huge difference to consumer education, which is also why we support them,” Lee says. “I think there is a lack of understanding with coffee prices, and why the bottom line has to increase to ensure the farmers are looked after correctly.”

Norman adds that creating change is about raising consumer awareness, and is why Fairtrade accreditation is so important. “It’s also about sharing that Fairtrade’s beans are high-quality. It’s specialty grade, organic, and there are no pesticides used. The result is a much better-quality product,” he says. Across the Tasman Sea, Alara Varnel, owner of Kaiaroha Vegan Deli and Eatery in New Zealand says more consumers are understanding how the global supply chain is linked, which is also contributing to the increased awareness towards ethical buying. She says this recent awareness has meant consumers are now flooded with sustainable claims, making it harder to differentiate fact from fiction. Thankfully, however, Fairtrade’s proven reputation means decisions are made easy. “I believe that Fairtrade has been going strong for so long because they believe in what they’re doing and creating change for those communities on the ground,” says Alara. “Fairtrade is truly passionate about real sustainability and real action, which is proven when they share how we, as café owners and consumers, are positively impacting a cooperative. It is this transparency that is making consumers think more compassionately about others and is how we are going to achieve longterm sustainable change.” For more information, visit www.fairtradeanz.org

Norman Palumbo of Just Planet roastery and café has used Fairtrade coffee for 13 years.

“

Great water is critical for great coffee & machine longevity, that’s why we trust, use & promote BRITA Fabio Cordovado Managing Director

INDUSTRY PROFILE

Will & Co is highlighting its café partners in a wide reaching ad campaign, including this mural in Fortitude Valley, Queensland.

Partners in coffee Will & Co has spent 2021 highlighting its café partners in a campaign that puts them front of mind in the local community when it comes to coffee.

ne of the questions Josh Passaro hears most often is ‘who is the Will in Will & Co?’ The head of the Bondi-based coffee roaster tells BeanScene the more important question is: ‘who is the Co?’ “For us, the ‘Co’ are all of our amazing partners that serve our coffee in their cafés. Our foundations are built on strong relationships with café and small business owners and it’s these partnerships that

beanscenemag.com.au

really define Will & Co,” Josh says. “Many of these partners also become our close friends, and at the end of the day, you always want your friends to be doing well, which is another reason why we continually look for new ways to grow their business and ensure their success.” Will & Co has put these relationships on full display in 2021 with a wide-reaching ad campaign that positions its café partners front and centre, promoting Will & Co’s café partners in their local areas. “It’s been an extremely hard year for cafés across the board, so this was our opportunity to give something back, increase our partner’s awareness and visibility, and ultimately drive more traffic to their venues,” Josh says. “From Currumbin to Canberra and Bondi to Bathurst, we wanted to ensure

we reached and drove exposure for all of those venues.” To accomplish that, Will & Co worked with three major national and regional outdoor media providers for high impact billboard placements, localised artists for large scale murals, and rock posters to drive inner city reach and connect the campaign between the key billboard sites. “We also worked with three digital publishers to produce a six-part content series bringing a large scale digital element to the campaign,” Josh says. “The outdoor approach let us achieve mass reach through localised café specific messaging, while the digital element will also drive social engagement and provide premium content assets for the cafés. The combined elements have already reached over three million consumers.”

The campaign began in April with the first burst across street furniture like bus shelters and phone boxes across metropolitan Sydney, Canberra, Sydney’s Northern Beaches, the Coffs Harbour coastline, and Northern Rivers NSW. It kicked up a gear in May with billboards in high-traffic areas like Bondi Junction, Edgecliff, and Central Stations as well as outer suburban areas of Sydney and as far south as Ulladulla. The next step involved working with local artists to design murals and artwork in cities like Fortitude Valley, Queensland, and Bondi, New South Wales, and more than 10,000 rock posters going up in inner city areas. “It’s been one of the most rewarding campaigns I’ve ever worked on, because I’ve been able to see firsthand how much it has benefitted small business owners,” Josh says. “I’ve had café owners calling me at all hours saying they just saw their billboard driving into work, then their customers would come in throughout the day saying the billboard brought them in as well.” “It’s had a great flow-on effect. There’s a nice local element to this campaign, which in the current climate is priceless. Communities like to see brands supporting local businesses, so the end consumer is getting behind it as well.” One of the murals Will & Co commissioned was an eye-catching display on the side of Critical Slide café in Bondi Beach, directing passers-by to come in for a coffee. “Critical Slide is a surf and fashion store as well as a café, with a coastal look and feel. We thought the most appropriate way to promote them, keeping in line with their own brand identity, was to engage with a local artist to hand paint a mural on the side of their building” Josh says. “We also made an A-frame for Critical Slide with a friend we’ve worked with for a long time, who created it out of recycled timber then hand painted the design that

was fitting of their brand identity.” Josh says a few other standout A-frames includes a sweet and inspired design for Wild Honey in Canberra and a recent project for Porch and Parlour in NSW. “We engaged a local artist by the name of Steve Smith who does everything by hand. He came into our Bondi headquarters and painted each A-frame, which are made of beautiful, sustainably sourced native Blackbutt timber,” he says. “Every venue is unique and has different needs. Since we started Will & Co, we’ve taken a bespoke approach to partnerships because when it comes to hospitality, there’s no one size fits all or cookie cutter approach. When we start working with a partner, we sit down with them to understand their needs and develop a plan to help achieve their goals.” When NSW re-entered lockdown in June, Will & Co was forced to redirect its efforts but kept its campaign going strong. “We were about two months into the outdoor campaign when the lockdown started and some of our vendors chose to close temporarily. We had to pivot and scale back our outdoor media in places like the city, where there weren’t many people, and bring forward activities in suburbs,” Josh says. “Everyone has been impacted in some way by COVID-19, but it’s particularly true for cafés, and in some ways, this lockdown has felt very different to previous ones. We’ve just tried to help our partners as much as possible.” Will & Co launched a range of convenience coffee products that cafés could sell and the customer could brew at home to increase transaction value. It continued local-targeted social media promotion of its café partners and Josh says the outdoor campaign helped put featured cafés top of mind in their local areas. “When people do go out for coffee, we want to make sure they’re getting it from

one of our partner venues,” he says. “We haven’t slowed down at all in the past few months. We will be ramping up even more in November when we launch ‘phase two’ of the campaign, which will include the launch of the content series and continue to cover the east coast before rolling out over other states in 2022.” While Will & Co is best represented in its home state of NSW, Josh says the roaster has national reach, with partnerships extending as far as the Mataya Eatery in Western Australia. Over the next year, Josh says he looks forwards more people asking ‘who is Will?’ and how they can become part of the Co. “Alongside the campaign, in 2021 we’ve had brand activations, 13 product launches, several business and charity partnerships, a collaboration with a local brewer, new merchandise, a relaunched website, and increasing presence locally and interstate,” Josh says. “It’s been a massive year for us. Our first step was ensuring we had strong foundations, built on our relationships with our café partners. From there, we’re looking to grow through supporting new café partners.” For more information, visit www.willandco.com.au

beanscenemag.com.au

INDUSTRY PROFILE

#ShowYourStripes New limited-edition packaging for Happy Happy Soy Boy uses climate stripes to visualise the sudden and drastic acceleration of climate change, highlighting the urgent need to make environmentally smart choices.

C Graphs illustrate the emissions, land and water used to produce a glass of soy milk (200ml) compared to traditional dairy. Source: Poore & Nemecek (2018), Science. Additional calculations, J.Poore

beanscenemag.com.au

limate change is the most pressing issue facing humankind. While the international effort to reduce the effects of global warming has stepped up in recent years, this change is taking place at an increasingly alarming rate. To demonstrate the sharp rise in global temperatures, climate scientist Professor Ed Hawkins of the University of Reading in the United Kingdom published his first iteration of climate stripes in 2018. Using different shades of blue and red, the climate stripes portray

changes in the average global temperature from 1850 to the present, with a sudden shift to red from the 2000s onwards. Professor Hawkins followed this up with the #ShowYourStripes campaign in 2019, drawing more attention to the climate stripes and publishing similar visuals for different countries and areas. In September 2021, Happy Happy Foods brought these climate stripes directly to the Australian coffee industry, replacing the back of its Happy Happy Soy Boy cartons with this Climate Stripes visual to emphasise the concerning speed at which climate change is occurring. “Part of our broader mission with Happy Happy Foods is to not only make and promote products that are more environmentally friendly, but to draw attention to the greatest challenge of our generation: climate change,” explains Lloyd Smith, Co-founder of Happy Happy Foods. “This image does just that. The climate stripes highlight the problem so succinctly and puts the change that’s occurring – and how fast it’s happening – into a visual representation.” As an accompaniment to this limited-edition packaging, Happy Happy Foods has released three graphs comparing the land use, water use, and emissions needed to produce a glass of soy milk compared to traditional dairy, highlighting the stark difference between the two (see graphs on left). “It’s very important to educate dairy drinkers, as well as existing plant-based consumers, as to the impact both products have on land use, emissions, and water use, and how necessary it is to make climate smart choices,” Lloyd says. “There’s never been a more important time to implement climate smart eating habits. If we’re going to tackle the problem of climate change, we need to make the very best choice we can with every single purchase we make, including when it comes to the food and beverages we consume.” According to the data, soy milk produces about one-third of the carbon emissions, requires one-fifteenth as much land, and uses onetwelfth the water required for dairy production. “Those comparisons between dairy and soy show how much more environmentally efficient choosing soy milk really is,” Lloyd says. “Dairy milk production and livestock farming contribute around one-fifth of total global greenhouse emissions. Every choice we make matters, even when ordering a coffee, and shifting to a predominantly plant-based diet is a key part of the climate solution.” The climate stripes are one of many recent initiatives forming Happy Happy Foods’ ‘Climate Happy!’ campaign, highlighting the importance of making climate smart food choices. The company has assessed and measured its carbon emissions with CarbonCloud, is reducing what it can, and earlier this year, began publishing the climate footprint of its soy milk on the side of their cartons. Furthermore, it is offsetting the emissions it cannot mitigate through investments in the Rajasthan Bundled Renewable Wind Power Project. Lloyd says that by introducing the climate stripes to the Happy Happy Soy Boy carton, the team hopes to generate a conversation between the barista and customer. “We often chat to our barista and listen to their recommendations, so they have a lot of influence over how we drink coffee and what goes in it,” Lloyd says. “We, the coffee and hospitality industry, have an obligation to use our voice and drive environmentally positive change. If we can help our customers make a climate smart choice, with a brilliant product that tastes as good as, if not better than, dairy, why wouldn’t we give them that experience? It’s good for the customer and the planet.”

ADM-DP31 Coffee Pouch Filler

For more information, visit www.eatdrinkhappyhappy.com or www.showyourstripes.info

beanscenemag.com.au

TECHNOLOGY PROFILE

The Ultimate Assist Melbourne coffee vanguard leads from the front again – developing the innovative Caffe Assist, an automated milk steamer that provides fast, consistently high quality steamed and textured milk at the touch of a button.

ill Purton knows coffee. A leader of the second wave movement in Melbourne back in the 90s, Bill was a co-founder of Fitzroy’s Atomica Café, a café and roastery that was influential in Melbourne’s move away from large, industrial scale, second crack roasting towards the more subtle styles and single origins that have helped define Melbourne as one of the world’s preeminent coffee cities. A tinkerer by nature, Bill has always worked on ways to improve what we serve and how we serve it. So when he got stuck in a take away coffee queue for 25 minutes one morning a few years back, he saw the barista was struggling to steam the variety of milks quickly enough, he wondered if there might be a better solution. By the time his latte arrived, he’d sketched up the idea for the Caffe Assist, an automated milk steamer that steams and cleans as it goes, halving the time it takes for a barista to make a milk coffee drink. “Not only does Bill’s invention remove one of the biggest hold ups when it comes to coffee service, it’s a machine that ensures a consistent milk every time,” says Georgina Sangster, Marketing and Admin Manager for Caffe Assist. “You can look at how your best barista stretches their milk and your barista can easily program the Caffe Assist to replicate their exact style to deliver the quality you want to achieve.” The Caffe Assist sits beside your espresso machine and either plugs into that machine’s boiler or uses its own dedicated boiler for steam. Your barista simply puts a jug of milk on the jug rest of the Caffe Assist and presses a button. The milk is then steamed and textured automatically while they pull their shots. Once the milk is ready, the steam wand withdraws back into the unit where it is purged and steam cleaned, ready for

beanscenemag.com.au

Caffe Assist is an Australian born automated milk steamer.

its next order. This not only removes another time-consuming task for the barista, but also reduces with the risk of cross-contamination between milk types. Bill’s invention debuted at the 2017 Melbourne International Coffee Expo and can now be found all around the country, covering everything from small independent cafes to iconic larger venues like Brunetti’s and even QSR coffee offerings like Jack’s Cafe. DeAnn Silver, a well recognised industry professional and coffee trainer in Melbourne was brought in to help develop Caffe Assist’s onboarding program for food service industry. She sees the strength of the machine being its consistency and speed. “Having worked behind espresso machines at several high-volume cafés, I wish I’d had one of these

during the morning rush to take the pressure off,” DeAnn says. “The most prominent thing I hear about in the industry from different roasters is consistency. It’s why we have automatic tampers, thermo-controlled coffee machines, and most new products in the coffee industry. Caffe Assist achieves that while making things faster and easier for the barista. We’ve had a unit in Brunetti for the last four years and the machine effortlessly keeps up.” With the ability to set different milk parameters via the touchscreen display, Caffe Assist is perfect for use with all varieties, animal, or plantbased milks. Georgina says some cafés have even begun to use Caffe Assist alongside their existing automatic milk steamers thanks to its ability to handle several different milks. “As plant-based milks have become more popular, cafés are expected to carry at least three milk alternatives in addition to full cream and skim. Without some kind of automation to help manage all those milks is just another way your barista is slowed down during service,” she says. “With COVID, more customers are ordering takeaway, so you need to reduce queues and turn out coffees faster, but at the same time, hospitality is experiencing staff shortages. If Caffe Assist means producing more coffees per hour, or one less barista during a busy shift, its return on investment is impressive.” Taking milk steaming out of the hands of the barista also helps reduce milk wastage, which DeAnn calls one of the biggest hidden costs when making coffee. “The steam wand automatically detects the level of milk in the jug and just does the necessary amount of texturing,” DeAnn says. “It even optimises steam use from the boiler, purging exactly the amount needed compared to a barista who may purge more than is required, preserving

Caffe Assist produces a milk texture that is perfect for latte art.

INTRODUCING

THE HOME BARISTA SERIES

Online classes for the everyday coffee drinker.

ENJOY HALF PRICE ON YOUR FIRST CLASS WITH CODE ‘BEANSCENE50’

“YOU CAN LOOK AT HOW YOUR BEST BARISTA STRETCHES THEIR MILK AND YOUR BARISTA CAN EASILY PROGRAM THE CAFFE ASSIST TO REPLICATE THEIR EXACT STYLE TO DELIVER THE QUALITY YOU WANT TO ACHIEVE.” the boiler and energy usage too.” Like roasters working closely with espresso machine manufacturers to help them get the best out of their shots, Caffe Assist is collaborating closely with roasters providing the same opportunity for the milk. “Our site in North Carlton is becoming a bit of a hub for the industry, with a lot of different roasters, technicians, and industry people coming through because they know they’re welcome,” DeAnn says. “We have a two-group espresso machine and a couple of grinders too, so people know they’re welcome to come by and demonstrate Caffe Assist to customers while using their own coffee.” That type of connection is what coffee is all about, and Georgina says Caffe Assist brings more than consistency and speed of service. It offers greater opportunity for the barista to connect with the customer. “It’s really quite remarkable how coffee brings people together. It’s like sending flowers. Serving someone a great coffee is going to put a smile on both your faces,” Georgina says. “It’s one of the best things you can witness and seeing them enjoy it while they engage with other people, or engaging with them yourself, only improves the experience.” For more information, visit www.caffeassist.com

SCAN THE QR CODE TO LEARN MORE

MAKE BETTER COFFEE AT HOME.

INDUSTRY PROFILE

How to get summer ready Through the Arkadia brand, Maltra Foods is helping cafés fill out their beverage menu just in time for the warmer weather.

or more than 20 years, Maltra Foods has been producing Australian made powdered food products for the food and beverage industry, and in recent years, has added liquid beverage bases to its capabilities. Greg and Anna Eydlish founded the 100-per-cent Australian business in Melbourne in 1997 and began with a drinking chocolate focus. Their sons, Jack and Roman Eydlish, are now joint General Managers and the family business has continued to grow and expand into new areas. Jack and Roman extended Maltra Foods’ manufacturing capabilities across three sites in two states to produce its own brands as well as contract manufactured powders and liquid beverage bases for the café industry. From hot chocolates to chai lattes, Maltra Foods’ Arkadia Beverages brand has provided powdered products to fill a café’s

beanscenemag.com.au

beverage menu beyond coffee. Over the winter, the manufacturer has been steadily building a large range of Australian made liquid products for summer. Jack says having previously imported liquid products and syrups from France, Maltra Foods saw the demand for Australian made products. “Importing products was great and an important stepping stone, but we wanted the capability to offer and support Australian made products and employment. It gives us a lot of satisfaction knowing that we are supporting our country with Australian made products using local ingredients,” Jack says. “Coupled with the increasingly difficult international shipping environment, it is essential that we can offer our customers a reliable supply of liquids, with plenty of shelf life and no out-of-stocks.”

Maltra Foods now produces a wide range of Australian made liquid products, ideal for any café’s summer menu, including syrups for spritzers, iced coffees, natural shakes, fruit smoothies, dessert sauces, granita, and slushies. The Arkadia brand started with a small range of syrups to add flavours to coffee, but has quickly grown to an extensive list of flavours for all occasions. Its syrups are available in a range of favours, including classic additions for coffee hot chocolates, or frappes – like vanilla, caramel, hazelnut – and a wide range of flavours for summer spritzers and mocktails. Jack says Maltra Foods plans to expand this line-up even further in 2022 to a portfolio of 45 syrup flavours. “Every café has a soda tap these days, so the Arkadia syrups range gives cafés an opportunity to create all sorts of flavour combinations with spritzers, selling at incredibly high margins. They are so simple to make any member of staff can serve them with basic training. It’s a huge win for cafés,” adds Jack. The Arkadia Natural Shakes range is made with low GI Australian sugar and uses all natural flavours and colours. “As parents, we felt there was a need for great tasting shakes that don’t have the sugar spike or artificial ingredients,” says Jack. “Every café has its niche and we certainly believe these shakes fill a much needed gap for cafés looking for something a little more premium on the cold beverage menu.” The natural theme doesn’t end at shakes. The latest Arkadia liquids range to hit the market is its Real Fruit Smoothie bases. “Providing smoothie bases in liquid

form saves a huge amount of time in preparation and cleaning and eliminates a lot of waste for cafés,” explains Head of Research and Development at Maltra Foods, Maggie Li. “We have packed as much real fruit into our smoothie bases as possible and kept all flavours and colours natural, to deliver true to fruit flavours for consumers.” She adds the range has already been a hit in Queensland over the winter and as the southern states warm up for summer, Arkadia smoothies will be bound to please more customers over the next few months. Despite Maltra Foods’ new focus on liquids, Jack says it has no intention to leave or even slow down in the powdered products sector. “The two products provide a different functionality. Some things are best tasted in liquid format and some in powder. The best example would be developing a frappé. You can flavour it with liquid but to hold the integrity of the product, you need a powder to emulsify it, and add texture and mouthfeel,” Jack says. “We’ve seen some customers combining our liquid fruit smoothie bases with other Arkadia powders like our yoghurt frappe or Arkadia protein powder

to give added health benefits and a point of difference on their menus.” Jack says the expansion will allow Maltra Foods to better cater to its café customers. “We want to be able to add more value to our customers, allow them to buy from one company, and offer a wider breadth of products,” he says. “The expanded offer delivers more menu options and innovative beverage ideas to the café. This is supported by our sales team training program, and the marketing teams’ point of sale.” Maltra Foods is sharing its recipes online, through social media, direct customer interaction, and through recipe cards provided to distributors. The Arkadia beverages website features a large number of recipes to inspire customers to get creative, using Arkadia’s full range of products. “Maltra Foods has created many recipes using our products as a complete solution,” Jack says. “This summer to help people increase the offerings in their cafés, a new fully updated range and recipe book will be launched to the trade.” Maltra Foods is also encouraging customers to get creative and explore ideas and products of their own and share them

on social media platforms. Since its inception, Maltra Foods has offered contract manufacturing as a core element of its business, working with a number of private labels, and helping people to create new products and build their brands. “Our catchphrase is ‘we bring ideas to life’,” Jack says. “If you’ve got an idea, we’d like to help make it a reality. We have a full research and development team working across the liquid and powder parts of the business to assist and work end-to-end, from ideas to boxes in your warehouse.” After two decades of manufacturing and service to the food and beverage industry, Jack says the key to keeping Maltra Foods relevant and successful is to keep it evolving, expanding its capabilities and offerings, and finding the best tailored solutions for customers. “We as a team are always focused on the key elements of being different and better. Taste is always at the heart of Arkadia innovation and product evolution,” he says. For more information, visit www.maltrafoods.com and www.arkadiabeverages.com.au

INDUSTRY PROFILE

Unlike any other

Toby’s Estate Coffee Roasters has built strong relationships with coffee producers in Myanmar, a young and unique origin when it comes to specialty coffee, which have withstood political turmoil and challenges during 2021.

t has been a difficult year in Myanmar following a military takeover of the government in February resulting in widespread protest and civil unrest. The military coup hit just as Myanmar’s coffee producers were finishing their harvest, making it even harder for them to get their coffee to market. Toby’s Estate Coffee Roasters is currently the only company bringing Myanmar beans to Australia and has done so since 2017. Green Bean Buyer Charlotte Malaval tells BeanScene the strength of these partnerships made it possible to continue them in 2021, despite the challenges faced in Myanmar. “Some of the producers we work with, like Melanie Edwards from Behind the Leaf, or the Shwe Taung Thy Organisation, lived in regions that went

without internet access for months. Some countries also imposed sanctions on Myanmar that made it even harder for workers and producers to sell their coffee and generate incomes,” Charlotte says. “But Melanie was amazing. After harvest, she drove six or seven hours to the capital to send samples but discovered that all air freight services had been cut. Instead, she spent two days organising samples to be sent to us. “When we tried to pay for this amazing coffee, we found out the government had frozen many people’s accounts, including Melanie’s. It took a huge amount of trust on her part to send us the coffee anyway, knowing we’d pay once she had created a new account. That wouldn’t have been possible if it wasn’t for the relationship we’d built with her over the past five years.” Charlotte was first introduced to Myanmar’s coffee through Mario Fernandez of the Coffee Quality Institute (CQI) at a tradeshow in 2016. CQI was working with the United States Agency for International Development (USAID)

and other groups to help producers in Myanmar improve their cup quality. Charlotte says with basic help in picking, processing, and handling, the coffee jumped as much as 10 cupping points and crossed from commodity to specialty grade. “They’re such humble producers and very keen to learn. We’ll give their coffees high cupping scores and tell them they’re amazing, then the farmers will ask ‘are you sure it’s that good?’” she says. “Every single relationship we have with producers is an important one, but our connection to Myanmar is unique. Before COVID, we travelled there every year and to see the hard work and improvements over the last five years is incredible.” Myanmar’s coffee producers typically work on a very small scale, with coffee trees mixed among other crops in their farm or backyard. Companies like Behind the Leaf work with entire farming villages, collecting cherries from many farmers to produce micro lots. “Melanie has identified and partnered Myanmar has produced coffee for decades, but only turned its attention to specialty over the past five years.

beanscenemag.com.au

Toby’s Estate has worked with Melanie Edwards from Behind the Leaf since 2017.

with 10 coffee-growing villages of the Pao Tribe, in the Pinlaung area, from whom she buys and processes exceptional coffee cherries, while controlling every step of the process,” Charlotte says. “Her amazing work has helped them to resurrect their farms, as well as inspiring those small-scale producers to a sustainable and environmentally responsible growth.” She adds the sudden jump in quality is particularly impressive because it was achieved with traditional coffee varietals like Catuai, Typica, and some S795, rather than those that typically score higher numbers. “Other countries have decades of knowledge in coffee processing and are still working to achieve the quality Myanmar has in only a few years,” Charlotte says. “The cup profile is really unique and something you can’t find in any other region in the world. There’s usually lots of cherry and red fruit in the profile, it’s sweet with positive herbacious tones like anise or liquorice and dark chocolate notes. It’s really rounded and balanced, and these unique flavours give you this really cherry-like cotton candy feeling.” Toby’s Estate’s first lot from Myanmar in 2017 was used in its Underdog Series, highlighting emerging specialty coffee regions. It’s since been featured in many of the product innovations from Toby’s Estate, including its single serve Steeped coffee bags and the Butterscotch Pudding blend it released near the end of 2020, the first in Toby’s Flavour Savour series. It is also a consistent feature in the roaster’s Single Origins program. Assistant Head Roaster Joshua

Haidinger says the relationship with Myanmar coffee and Behind the Leaf and Shwe Taung Thu is important to Toby’s Estate, and carries through to Australian coffee drinkers too. “We’ve built an almost cult-like following for Myanmar coffees. Whenever we release one on our monthly single origin rotation it’s always a big seller. Customers are drawn to that red fruit profile with intense flavours in the cup,” he says. Josh travelled to Myanmar to meet the producers directly in 2018 and says it was eye opening to see how to farmers operate. “Myanmar has been growing coffee for centuries, but it’s still very new to specialty coffee and it’s not common to have such a ‘young’ specialty coffee producing country,” Josh says. “It’s unique in the way everything is set up. They were meticulously organised and well trained thanks to the project from CQI and USAID. It’s really impressive they’ve achieved such a high level of skill in such a short time.” Lachlan Berger, another member of the roasting team for Toby’s Estate, visited Myanmar one year later and calls his first trip to origin a “memorable experience”. “Working in a café or even a roastery, you can’t comprehend the work that goes into one espresso or green bean. I picked a few cherries, the farmer laughed and said ‘only three of those are ripe’. They all look the same to me, but to them were completely different,” Lachlan says. “Because specialty coffee was so new to them, they are really open to with things like fermentation tanks and black

honey processing. Despite being so new to it all, the coffees are tasting amazing. It’s like they’ve struck gold.” The coffee Toby’s Estate brought in from Myanmar in 2021 includes a black honey processed Catuai from Pingalar. During the processing, the mucilage of the coffee cherry was left on the bean to dry, which resulted in a citrus-like acidity, paired with the sweetness of blackberry and the elegance of strawberry. “Prior to this coffee, we’ve only offered natural process coffee from Myanmar, and this is one of the better honey processed coffees I’ve ever had. It retains the nice fruity flavours and intensity we expect form Myanmar with a bit more pop of acidity and clarity in the cup,” Josh says. “It’s incredible when you know the story behind the coffee and how hard it’s been to get it to the roastery. It makes us want to represent the coffee in the best way we can.” Another experimental coffee Toby’s Estate received from Behind the Leaf includes a lot fermented with a unique rice yeast, which the roaster will release in a special format later in 2021. “During this harvest Melanie and her team at Behind the Leaf conducted numerous experiments in manipulating fermentation. One of those experiments far exceeded all their expectations, and we can’t wait to share it with our Australian market in November this year,” Josh says. “The story of this winning processing experiment involves the use of ‘yeast balls’. These mysterious little white starch-based balls are made in isolated Kayah villages using secret recipes that have been handed down generation to generation.” Cupping notes of this new experimental coffee included grape, bubble gum, mango, sticky rice, tropical, and candy. Lachlan calls it round and very complex. “All of the coffees we’ve tasted from Myanmar have been packed full of flavour and this one is no different. I haven’t experienced a Myanmar coffee that failed to deliver. They tick the box and raise the bar time and time again, and this one doesn’t miss a beat,” Lachlan says. “It’s not easy to get our hands on Myanmar coffee, so I think there are even a lot of people in the industry who haven’t had the chance to experience it before. The quality and level of innovations grow ever year.” For more information, visit www.tobysestate.com.au

beanscenemag.com.au

INDUSTRY PROFILE

The man behind the machine Roasters are often quiet achievers left to do a solitary job, but Espressology Head Roaster Simon Cunliffe-Jones explains why he’s proud to be a hands-on influence in his customer’s decision-making process.

Simon Cunliffe-Jones is the Head Roaster for Espressology.

beanscenemag.com.au

here’s nothing like being thrown in the deep end to test a person’s strength and resilience. For Espressology Head Roaster Simon Cunliffe-Jones, that moment came on a trip to Cambodia when he and his wife Zoe connected with an Australian couple running a café and roastery in the riverside town of Kampot. Simon struck up friendship with Angus, one of the owners, and started selling his coffee to local cafés in the town of Siem Reap where he and Zoe were living. What he didn’t expect however, was to be asked to run the café and roastery while the owners returned to Australia to visit family. “While I loved making coffee and was interested in roasting, I had no roasting experience,” Simon says. “But I was optimistic. I thought, ‘it can’t be that hard, can it?’” Simon was shown how to operate the five-kilogram roaster and got to work serving Australian expats and tourists their daily coffee on the edge of the Preaek Tuek Chhu River. “I was a young and passionate coffee person who had always taken a lot of pride in the product I served to customers, so I was confident I could deliver a quality product,” Simon says. “But there wasn’t any technology to map the roast. I had a stopwatch, pen and paper, and my eyesight to record and track the temperature each minute. I had to constantly look at the previous roast to see if I could replicate the same time and temperature. There were none of the colour tracking devices or Cropster technology we use today for ultimate roasting control and consistency. I was roasting about 10 kilograms per week, and if we got low on volume, I’d simply roast some more.”

When the café owners returned, they were more than happy with Simon’s efforts, giving him the confidence to turn a month’s work into a new career prospect. It wasn’t the first time Cambodia had inspired Simon’s interest for coffee. On his first trip in 2012 while teaching English to school children, he serendipitously stumbled upon the Cambodian Barista Championships in the capital city Phnom Penh. There, Simon befriended the winner Untac Nem and they struck up a friendship. In between Simon’s teaching commitments, he would take a three-hour bus ride on the weekend to Battambang to train with Untac at a social enterprise café run by Australian expats. “We both had a passion for making good coffee and we learned from each other,” Simon says. When Simon returned to Australia, he spent the next two years working with the Circa group in Parramatta honing his barista skills. And once again, on Simon’s second return trip from Cambodia, he was motivated to explore more opportunities in coffee. On the day he arrived back in Australia – Zoe was six months pregnant with no ongoing work lined up – he rang a friend who now owns Short Street Coffee Roasters to inquire about a job. It just so happened there was a staff shortage and Simon started work the next day. “I kept working hard and impressing the people above me. I went from packaging coffee on shelves to becoming a roaster’s assistant, and training to become a coffee roaster. Then-company owner and founder Scott Jones passed on all his roasting knowledge and skills to get me to the next level,” Simon says. “And after a year of hard work, an opportunity opened for me to become Head Roaster.” At the end of 2019, Simon’s talent started attracting attention. He began contract roasting and taking on new client work until Espressology Founder Instaurator got in touch. He was looking for another roaster to add to his growing business. “Espressology showed me that there can be a wonderful career path within the coffee industry. There’ve been times in my life I’ve looked at other alternative work, but I know roasting is where I want to be and I’m really happy where I’ve landed,” Simon says. “I know there’s a lot of people out there doing it hard right now, with lots of people stuck at home or out of work. I’m just so thankful that I get to come to my office each day – the roastery – and roast.” At Espressology, Simon works with a dedicated team to guide private

label customers through the process of developing a new blend or bringing a single origin coffee to life. “Coffee and relationships have always been important to me. In my role at Espressology, I’m not just stuck behind a roaster for eight hours. I get to embrace the best of both worlds and really engage with the customer to talk about what they want to see from their coffee. Then I try to make it happen,” Simon says. Sometimes existing customers want to re-evaluate their blend, and new or prospective customers want to experiment with options. In all cases, Simon’s creativity is put to the test. He sample roasts before cupping, evaluating, and roasting different coffees and volumes based on client feedback and profile preferences, and his own expertise. “The key to creating a good blend is understanding what the customer is looking for. You can’t have too much of one thing and not enough of something else. It’s about achieving harmony in the cup,” Simon says. “It normally involves lots of trial and error. I will roast a bunch of different coffees at different percentages of weight, then taste, and keep trying until I get the balance right. You know you’ve nailed it when a customer finally signs off on the coffee and I get to work on producing the roast in mass volume.” “Just recently, a customer put an order in for the first 50 kilograms of a new blend for a business they’re trying to get off the ground. They anticipate they’ll soon be doing 500 kilograms a week. That’s the growth we love seeing, and to be involved in that process is really rewarding.” Simon enjoys roasting on Espressology’s 120-kilogram Probat machine, and five-kilogram Renegade for smaller single origin coffees. He’s also excited to start using the new 22-kilogram Phantom roaster from Coffee Roasters Australia for more custom blends. “We’ve got the flexibility in our line-up of roasters to do five pallets a week down to really small volumes,” Simon says. “Regardless of whether you’re looking to roast 500 kilograms to five kilograms, the team at Espressology is passionate about producing good coffee. We bring different skills to the table, all with the common purpose to support our customer’s vision.” Over the years, Simon has seen customer preferences for roasts fluctuate between lighter filter roasts to darker, more full-bodied roasts that suit milk-based beverages. Whatever the preference, Simon is always focused on producing a quality and consistent product.

Simon Cunliffe-Jones helps privatelabel customers develop new blends.

“Those two qualities have never been so important. With cafés struggling in lockdowns, it’s important that customers can rely on their regular cafés to deliver the quality they expect each time, and that starts with the consistency of the roast,” he says. Most recently, Simon has been fortunate to roast some “tasty Burundi” coffee through Espressology’s single origin program. He’s also excited about a “super vibrant” lot from Guatemala he’s roasting for espresso thanks to a new supplier Scion and some delicious Papua New Guinea coffee he’s using in blends and as single origins. Despite getting his hands on so many interesting coffees, Simon is yet to visit a coffee farm himself – something on his bucket list post-COVID-19. “I’d love to visit some of our ‘local’ coffee origins one day, such as PNG and Indonesia,” he says. In the meantime, Simon is passionate about helping his clients grow and excel their businesses with Espressology. “The first community café I worked at showed me how a simple beverage can help build community and facilitate relationships,” he says. “It’s been an important value I’ve embraced all throughout my experiences in coffee, but especially at Espressology where it’s all about delivering a great product and fostering this idea of community.” For more information, visit www.espressology.com

beanscenemag.com.au

THE CREAM OF THE CROP The Alternative Dairy Co. Barista Oat Milk

has become the number one oat milk in the Australian café market. Those using the oat milk reveal why.

Made in Australia with Aussie Oats Creamy and deliciously neutral ﬂavour High performance and easy to use

62 beanscenemag.com.au

@altdcbarista

/altdcbarista

altdairyco.com

THE CREAM OF THE CROP

hey say it’s a long way to the top, but for The Alternative Dairy Co., there’s been no stop signs, speed limits, or anybody to slow down its growth. Since The Alternative Dairy Co. launched its Barista Oat Milk near the end of 2019, the local coffee industry has been thunderstruck. According to external market research, The Alternative Dairy Co. leads the oat milk market, with 52 per cent of cafés that stock oat milk using its product.*

52.4%

23.7% 16.9%

Brand 7

Brand 6

1.8% 1.0% 0.7% Brand 5

Brand 4

Brand 3

Brand 2

ADC

4.0%

So why has it been love at first feel between café owners and The Alternative Dairy Co? Rachel Glasbergen, Senior Business Manager for The Alternative Dairy Co., says it comes down to performance and taste. “The Barista Oat Milk is made with premium Aussie oats that creates a beautiful, creamy texture,” Rachel says. “When the brand launched in 2019, we could see that oat milk was the next big thing in dairy alternatives. We quickly got to work and the timing of us launching Oat Barista Milk not long after was fantastic. It helped us breakthrough the international competitors and be ‘that Aussie oat milk’, which opened doors for people to try our fantastic soy and Aussie almond products too.” Soul Origin is one of many businesses to partner with The Alternative Dairy Co., rolling out its range of plant milk across the coffee chain through late-2020 and early-2021. “Over the past 12 months, oat milk has skyrocketed in popularity at our stores. Demand now, compared to about two or three years ago, is up about 300 per cent,” Soul Origin National Coffee Coach Sam Taylor says. “Traditionally with alternative milks, you have to accept they will impart some of their own characteristics onto the coffee. The beauty of oat milk is, because it is a neutral flavour, it closely mimics the experience of dairy milk.”

While Sam says across the category alternative milks have taken leaps and bounds in quality over the past few years, The Alternative Dairy Co. stands out above the rest. “The Alternative Dairy Co.’s oat milk is beautifully balanced, creamy, and neutral, with a nice level of sweetness without being over the top. It pairs perfectly with our coffee, allowing it to be the hero and creating a really enjoyable experience from the first sip through to the bottom of the cup,” Sam says. South Australian café Lockwood General has served The Alternative Dairy Co. Barista Oat Milk since opening its doors in March 2021. Owner Adam Robinson says has was already a fan of the brand before he set out with the new venue. “I’m a big advocate of The Alternative Dairy Co. and specified to our coffee supplier that it was the oat milk I wanted to use. Even when I’m visiting other venues and I order my coffee, I’ll ask them which oat milk they use and if it’s not The Alternative Dairy Co. I’ll recommend it,” Adam says. “It’s just got such a smooth flavour, with no aftertaste. Its creaminess is on par with traditional dairy milk, and I love that baristas find it easy to work with and texture too.” Adam adds that oat milk has become the most popular plant-based milk in his venue, across staff as well as customers, making it even more important to source a high-quality product.

Stomp Coffee in Western Australia has also seen oat milk surpass almond and soy as its customers’ dairy alternative of choice. Owner Chris Watt says the sustainability credentials of oat milk are as big of a draw to his customers as its quality. “Everyone is trying to be environmentally conscious, and it really helps in that regard that The Alternative Dairy Co. is locally made,” Chris says. “Even before partnering with The Alternative Dairy Co., it was important to us that we support locally made Australian products. “Shipping products around the world has a huge environmental impact, but that’s something we don’t have to worry about with the locally made Alternative Dairy Co. Not having to pay extra for international shipping also helps keep the product at a great price point for café owners.” To determine the popularity of its Barista Oat Milk, The Alternative Dairy Co. surveyed more than 1600 cafés across all the major cities in Australia. Rachel says The Alternative Dairy Co. was used in three times as many cafés as its nearest oat milk competitor. “This means more to us than being number one in the market. It’s proof that good things happen when you do business in a way that stays true to your values. For The Alternative Dairy Co., that’s about being humble, staying curious and championing collaboration. We’ve been listening and learning from baristas, café owners and roasters since our inception, and we’ll keep working with and supporting them as we continue to grow.”

* Data from the 2021 Café Pulse report.

#ALTERNATIVEBYNATURE

beanscenemag.com.au 63

INDUSTRY PROFILE

Veneziano’s virtual vision Veneziano Coffee Roasters on its foray into virtual training and what differentiates its new Home Barista Series.

hile home coffee consumption and domestic coffee equipment sales have skyrocketed during the global pandemic and subsequent lockdowns, an area that is still developing within the home market is education and training. One brand shaping the sector is Veneziano Coffee Roasters with its new Home Barista Series. An increasing number of enquiries from home users inspired the online program which teaches coffee making techniques to domestic baristas, along with how to best utilise their coffee machine. “People were asking, ‘how do I dial in my coffee? How do I get the most out of my Veneziano blend?’ We realised that there was an appetite for our customers to learn more,” says Erin Sampson, Veneziano Training Manager. “These classes are for anyone interested in gaining new skills with their coffee equipment. It doesn’t matter if they have a lower price point coffee machine, an expensive one, or even if they don’t have a machine at all.” Virtual coffee training is a whole new experience for the 2009 Australian Latte Art Champion. For the past eight years, Erin has hosted in-person training for Veneziano customers, but COVID-19 restrictions forced the company to rethink how it connects and interacts with its customers. Erin got her first taste of virtual training when Veneziano partnered with domestic appliance supplier Breville in May 2021 to host its first online barista classes as part of a partnership promotion. “It was quite nerve-racking. I was asking myself ‘how am I going to translate this information that I’ve been teaching face-to-face for so long?’” she says. “The first class I couldn’t even see myself. I was talking to a camera which was strange because I didn’t have someone nodding or saying, ‘I

beanscenemag.com.au

Veneziano Training Manager and 2009 Australian Latte Art Champion, Erin Sampson will be leading the Home Barista Series.

understand what you’re saying’.” After the first week of classes, Erin says she was overwhelmed with the positive feedback, and the large impact she realised she was making. Daniel Finn, Veneziano Marketing and Partnerships Manager says the company’s venture into virtual training took its next step after filming a Breville class in the soundproof boardroom of Veneziano’s Melbourne headquarters. It was there the brand realised this set-up would not be adequate for the long-term. “We’ve had a purpose-built wholesale training studio for many years, however, we realised we needed a space dedicated for consumers,” says Daniel. Built across eight weeks, Daniel says this Business-to-Consumer (B2C) space will double as a recording studio for the live online Home Barista Series, and once restrictions ease, will hold face-to-face training for up to 16 participants. “From there, we thought, we’ve been training baristas in person for years and

we’re well equipped with the space now, let’s launch a Home Barista Series and train a B2C audience,” says Daniel. The classes will run every week with each session lasting roughly one hour dependent on content and demand. While costs will also vary, Daniel says the prices are kept at a low-cost point. Each class features specific areas of the home coffee making process with users able to sign up and attend classes with a pay-as-you-go system. “It will be suitable for attendees that are completely new to coffee and maybe have just bought a new coffee machine, or for people who just want to get better results. It will be catered to all levels,” says Daniel. The program currently includes three classes — Essentials to Espresso and Milk, Basics to Latte Art, and Filter Brewing — with Veneziano expecting to add more advanced classes in the future. Each Filter Brewing class will be dedicated to one brewing method, taught by Pete Licata, 2013 World

Barista Champion and Research and Development Coffee Consultant for Nomad Coffee Group. Class size will be kept small, no more than 30 people, with a qualified barista actively answering live questions as part of the interactive experience. When demand increases, Daniel says the frequency of the classes will increase, rather than the size, to maintain the high quality, intimate experience. With existing educational programs often catered towards a particular brand, or provided with a new machine, Daniel says the program’s brand-neutral approach is what distinguishes the Home Barista Series. “The classes are not going to be focused on a specific machine or model,” says Daniel. “The key thing is our attendees are going to be doing our classes in a home environment, so it’s pitched at whatever domestic machine, at whatever price point, with whatever coffee that person is using.” Daniel describes the series as a journey that will make each attendee into a better home barista. “The whole training team wants to raise the bar on home barista quality coffee. We know more people are working and consuming espresso from home and we want them to get a great result,” says Daniel. “That’s our goal, even if it’s only a small part, in raising the bar.” He predicts a high volume of participants will be new to coffee making and may never have heard of Veneziano before, which he welcomes and sees as an exciting opportunity. “While the specialty coffee industry and our wholesale customers know our training talent, our consumers might not. We’re thrilled that we’re going to be able to showcase our amazing training talent on a national scale, direct to consumers,” Daniel says. Veneziano works with a range of manufacturers, including the likes of La Marzocco and Breville, which Daniel says gives the team experience and exposure to many brands and various machines, making Veneziano’s classes such a valuable resource. “This is why we just called it the Home Barista Series,” he says. “The series is about breaking down the barriers, making the process of creating a cup of coffee as simple and accessible everywhere.” Erin says shifting to a virtual space has brought its challenges, but one of the overriding benefits is access to a wider demographic. “We will now have attendees that may live remotely or previously haven’t

Erin Sampson taught her first virtual training course when Veneziano partnered with Breville in May 2021.

been able to access one of our training studios, and I know we’ve got a lot of loyal customers that may live interstate,” she says. “Moving virtually also means we can record everything, and it creates a resource. Some people don’t like that pressure of having to produce a great coffee when you’re in face-to-face classes.” These recorded videos are predicted to play a larger role in coffee education moving forward. “With our wholesale training school, we’re currently recording some videos and developing a library of online content, so instead of doing a live threehour class, we’re going to break it down into a mix of smaller online videos and shorter live classes,” says Erin. “So, when we finally get to see these baristas face to face, they’ll be ready to jump on the machine much quicker

without having to teach them the basic skills that could easily be taught online.” If the success of Veneziano’s classes with Breville are anything to go by, Daniel anticipates virtual classes will become a key part of Veneziano’s partnerships moving forward. “The future for us in B2C is growth. I predict that when we reopen, we’re going to be in a hybrid training environment that may be 50 per cent face-to-face training and 50 per cent online training,” Daniel says. “Our consumers have a taste for specialty coffee, they want to learn, they want to grow, and we’re going to be there to support them.” Enjoy half price on your first Home Barista Series class with the code ‘Beanscene50’, or for more information, visit www.bit.ly/3mFF5nO.

Each class features specific areas of the home coffee making process.

beanscenemag.com.au

INDUSTRY PROFILE

The café umbrella is an important signifier that a place sells coffee, which can be seen from afar.

The science of standing out Star Outdoor helps cafés promote their passions through outdoor branding, and provides advice on how coffee businesses can maximise their use of logos, colours, and positioning for the best first impression.

ood branding doesn’t happen overnight. It takes time and consideration to make sure a business has the right logo and messaging, display it in the best light, and select and supply the right outdoor products to share with passers-by. “Most people that own a café, bar, or restaurant are fantastic at customer service or making coffee and food, but designing products and building a brand

beanscenemag.com.au

requires a completely different skillset,” says Mark Star, Founder of Star Outdoor. “That’s where we come in – we’re experienced in branding like they are in hospitality. We’ve been supplying branded products for coffee and other industries for 15 years and have an inhouse graphic design team to help provide the best outdoor branding outcomes for our clients.” Marks says the best advice he can give is to keep logos simple and first visual representation straight to the point.

“It’s important to have a strong positioning line for your brand that really gives people a feeling of what is important to the company. For a coffee roaster, a positioning statement could be something simple like ‘best beans in the world’ which links to quality, or more specific like ‘roasting since 1971’ to focus on their experience,” he explains. “Our brand positioning, for instance, is ‘Star Outdoor: it’s easy’ and that flows through the business. It’s easy to contact us, it’s easy to get design assistance, and

the products are easy to use.” The biggest mistake Mark sees new cafés and coffee businesses make is trying to convey too much information too soon. “The first time people will likely see your brand is from a distance, so you want to send your message across clearly. If your logo is too elaborate or you’ve got five dot points on a café umbrella, they’re not going to be easily recognisable to the customer,” he says. The way people view and interact with branding even changes as they approach the café, which Mark describes as the “science behind standing out and being memorable”. From a distance, he says the very sight of an outdoor umbrella denotes that coffee is available there, even before they can see the branding. As the person comes closer, the café’s logo or that of their coffee roaster becomes more visible and they register more information about the venue. Once there, the logo is no longer visible on top of the umbrella, which now serves as a functional purpose. Meanwhile, A-frames, wall flags and wind barriers carry on that brand presentation. Finally, after ordering their coffee and food, customers are greeted by a final branding opportunity as they leave the café so they remember the experience and will come back next time. “Maximising your branding opportunities means thinking about who’s seeing it and at what point,” Mark says. “It’s all about making something memorable. You want people to see your brand and think ‘that’s my coffee place.’” Many cafés will use outdoor products featuring the branding of their coffee roasters or other suppliers, which comes with pros and cons. It is often cheaper and quicker for the café to receive these products from their suppliers, and they can help draw new customers into the venue who are already familiar with the coffee brand. However, it can also limit the ability of a café to establish its own brand in the long run. Mark says it has become common for cafés to co-brand their outdoor products, featuring their logo alongside that of the roaster, for the best of both worlds. “You need to make branding decisions that are right for your café. If your business values quality and acting ethically, and your coffee supplier is the same, putting your brand alongside theirs can create that link for customers,” Mark says. “Even the size of logos on your outdoor products goes back to the

essence of the brand. Some clients want to get their business out there and maximise space, while others prefer something smaller and more discrete, offset in the lower bottom corner. It really depends on what’s right for that business.” Cafés or coffee roasters may also choose to change their branding, and Mark says those that rebrand successfully don’t stray too far from what made them special in the first place. “Many clients have rebranded lately and tried to do things that make their particular brand more memorable. They make take a colour they’ve become recognised for in some areas of the business, like their takeaway cups, and chose to use that colour across their umbrellas, wind barriers, and A-frames,” Mark says. “If they stick to that one unique colour palate, it becomes more recognisable to a person driving down the street looking for their favourite coffee.” With colour, it’s also important to think about what will work practically for the café and will weather the seasons. “Some colours fade quicker than others, typically darker shades of black, red, and navy. Black acrylic fabric will hold its colour for about five years in sunlight, but if you print black text on

white acrylic, the printing will fade faster than the background,” Mark says. “Black is a popular colour for the coffee industry, so you’ve got to think about how to use it in the best way that will work the longest, and that’s usually as a base colour with bright branding.” No business is the same. Star Outdoor works with individual clients to determine the fabrics, colours, and printing methods the work best for them. Mark says when it comes to developing branding that will help coffee businesses promote their passions, it’s important cafés start the conversation early. “You’ve got to be careful you’re not going down a path that can’t be easily manufactured, choosing the wrong colours, or deigns that are hard to print,” Mark says. “You also need to have a timeline in mind. Our outdoor branded items are bespoke, made to order for each customer. We can turn around small runs quicky, but for large bulk orders, we’ll have customers setting up their orders now to arrive in new year for 2022. “The sooner you can start the discussions with suppliers, the sooner they can guide you in the right direction. Once you have that information, everything starts to fall into place.” For more information, visit www.staroutdoor.com.au

It’s important for a café to consider the colours it uses and how they fit in their environment.

beanscenemag.com.au

INDUSTRY PROFILE

Straight from the source Minas Hill and BeanScene bring together the voices of several Brazilian producers to express their views on the current market, sustainability issues, and the future of specialty coffee in Australia.

Gabriel Oliveira is a sixthgeneration coffee farmer from the Bom Jesus and Labareda Farms.

razil has faced a series of unprecedented challenges across its supply chain. Logistical delays, rising costs of coffee inputs, and tumultuous weather have impacted the world’s largest producer of Arabica coffee beans, and has been felt like a shockwave across the globe. Coffee producer Jean Vilhena of Eldorado Farm in Ibiraci, on the border of Minas Gerais and Sao Paulo, has more than 100 years of family history in coffee growing. Until recently, Jean says his farm, situated 1200 metres above sea level, had rarely been impacted by the

beanscenemag.com.au

weather. Now, it’s a constant concern. “Before 2013, my region, Ibiraci, had never lost a single bag of coffee to drought. In 2014 and 2015, the drought began to show signs of staying. In these two years, my farm lost 30 and 35 per cent [of crops] respectively,” says Jean. With each passing year, the rains have become more scarce, the average temperature continues to rise, and recent frost damage has resulted in huge losses. To compensate, Jean says coffee must be more highly valued. “Prices at US$1.20 per pound will not cover the cost of production. I would like to see a price increase that reflects the

climate, and the work producers perform and present,” Jean says. Also experiencing the climatic impact on his crops is Andre Cunha, a thirdgeneration farmer from the Bela Epoca Farm in the Alta Mogiana region. The farm is run alongside Andre’s sister and brother, and are dedicated to growing only organic coffee. Andre says if it didn’t rain considerably, at least 50 to 100 millimetres by 15 September, market prices would continue to rise, persisting into 2022. He says the global pandemic is also a challenge, which has increased the price of coffee while causing a shortage in coffee inputs, such as labour and irrigation needs. “Agricultural machines, for example, saw a 100 per cent increase compared to pre-pandemic levels, and fertilisers and pesticides have risen around 40 to 50 per cent,” says Andre. “The price of coffee was stagnant and although there was no reduction in production costs, I would like to see prices at a level that give coffee producers a good profit margin.” Gabriel Oliveira, a sixth-generation coffee farmer from the Bom Jesus and Labareda Farms agrees that coffee inputs have tripled in value with agricultural implements, tractors, and harvesters doubling in price. “[Brazil’s coffee industry] is in a delicate moment where there is increased demand, yet lower crop yield predicted for the 2021/22 harvest and the 2022/23 harvest,” he says. “The frost in 2021 has been one of the strongest and has resulted in the death of several coffee plants.” While Gabriel loves coffee production, he says it requires a large amount of investment — roughly two and half years — until the coffee plant can be harvested and income can be made. “With the annual cost of production rising, I believe the price per bag of

coffee needs to increase too so coffee will become as profitable as other sectors,” says Gabriel. “If not, I fear many coffee producers will exchange coffee for another produce.” According to Gabriel, the latest forecasted number of coffee bags affected by the frost and drought is estimated between three to 10 million. He believes there will be a “tightening” of stocks for the next two years, however, the increasing prices and low remuneration will not decrease the quality of the specialty coffee market. “There has been a change in the coffee producers’ culture regarding post-harvest management. It is considered a more delicate process now, which has resulted in better coffee quality,” he says. Gabriel adds that new technology has also played a role in the rise of coffee quality with some innovative machines able to visually separate mature beans, helping coffee producers to manage separate lots while minimising the cost and labour of selecting coffee. One farmer still very committed to the traditional, manual method of production is Grasiela Maris of Ouro Verde Farm. “I often have to wake up in the middle of the night to measure the temperature and take the necessary care to ensure the coffee is always drying evenly and resting properly,” says Grasiela. Since the difference in prices between commercial and specialty coffee has narrowed considerably, Grasiela says producers prefer to dry and process coffee quickly in order to get income faster. Grasiela says it is important roasters value the work of coffee producers and start buying more specialty coffee from Brazil, not just micro lots. “If roasters start to purchase more specialty coffees, [farmers] will feel encouraged to produce them,” she says. “We need to have a solid price base that the coffee producer is guaranteed, in order to motivate them to produce specialty coffees. Since other crops sell for higher prices, producers tend to stop planting coffee as the cost is higher.” Henrique Sloper, former President of the Brazil Specialty Coffee Association (BSCA) and owner of organic and bio-dynamic-focused Camocim Farm, believes that to further encourage change, roasters and retailers should invest in more direct trade models. He says there is also a need for greater consumer education on the challenges in producing specialty coffee. “We are going through the perfect storm and I believe the prices of coffee for the end consumer will have to rise,” he says.

Jean Vilhena of the Eldorado Farm.

“Growers, traders, retailers, and all involved in our coffee industry have to be ready for the consequences. Frost is just one of the elements in this ongoing drama and as of now, we are looking at a very difficult two years ahead of us. We will all have to realign our budgets and be able to be communicate this effectively to our dear coffee lovers.” Pedro Gabarra of Santo Antonio, Vertentes, Mirante, and Pinhal Farms, believes that for the next two to three years commercial coffee prices will rise to US$1.80 per pound or more, due to the damage the droughts and frost have caused to the current coffee crop. He says, further transparency on Brazil’s current situation, and on the hard work required to produce this coffee is needed on an industry level. “I believe a fair price would be US$1.50 per pound, where both producers and roasters are able to earn money,” Pedro says. “Only through increased transparency

is it possible to keep the customer service without lowering the quality. Through the internet, with two or three clicks you can find out what is true and what is a lie. The customer has the right to know what they are buying.” From the Vista Alegre Farm in Piata, Renato Rodrigues says that the price of specialty coffee should be reaching above 100 points, or US$100 in the New York Stock Market, however, across the globe the consumer has not yet realised the importance of paying more. According to Renato, the pleasure of drinking a specialty coffee is indisputable, especially when the consumer understands the care that has been given at all stages to produce such highquality beans. “Coffee connects producers with the whole world and brings incredible experiences from people and places that they, producers, never imagined their coffees could reach,” he says. “The important thing for Australian roasters is to seek a partnership with their importer and, consequently, with the producer. If there is no such connection, there will be no loyalty.” As the only member of the BSCA in Australia since 2012, Minas Hill Coffee remains committed to educating Australian roasters on Brazil’s specialty coffee and raising awareness in sustainability and transparency across the coffee supply chain. Marcelo Brussi, Founder and CEO of Minas Hill says, “together with the coffee producers, we hope these perspectives leave a message of optimism and hope for our baristas, roasters and everyone who makes a living from Brazil’s coffee.” For more information, visit minashill.com.au

Renato and Taina Rodrigues of Vista Alegre Farm in Piata.

beanscenemag.com.au

TECHNOLOGY PROFILE

Better together BeanScene talks to Coffee Works Express about how its longstanding partnerships have been critical in overcoming the challenges presented by COVID-19, and why relationships are the foundation to success.

avigating plans around the coronavirus pandemic hasn’t been easy for many Australian businesses, but for premium coffee equipment distributor Coffee Works Express (CWE), maintaining strong industry partnerships has eased the journey. With an office in Sydney and Melbourne, CWE has remained open throughout recurring lockdowns and continues to provide technical service, spare parts support, and necessary equipment to its customers. “This is something that is really important to us. It’s not just about helping our clients but also supporting the wider coffee industry during this difficult time,” says Natalie Kollar, Marketing and Brand Manager of CWE. “We are incredibly vigilant with the way our technicians work on sites. They take COVID-19 tests every three days and are strict about maintaining social distancing. This guarantees the safety of our customers and that they can continue their business operation as smoothly as possible.” With constantly changing circumstances, CWE has also implemented a booking service for offpeak times to best accommodate café owners’ operational needs. “We understand it’s stressful enough with lockdowns and financial uncertainty, and it’s really tough on a business if they have to get their coffee machine serviced during a busy period,” Natalie says. She says the COVID-19 pandemic has streamlined the way CWE operates, through adopting a click and collect system and changing the way it dispatches products and fulfils orders to ensure social distancing. In doing so, CWE has continued to meet the rapidly changing volume of demand. “Rather than having a continual stream of orders, when a lockdown occurs, people become apprehensive, understandably, and often need to

beanscenemag.com.au

reassess how they are going to tackle it, so demand for equipment slows down,” Natalie says. “But while this happening, people still need their coffee, especially in suburban cafés with more people working from home. Businesses then begin to realise that things are still ticking along, the Coffee Works Express began its partnership with Italian grinder manufacturer Mazzer in 2016.

industry is sustaining itself, and we suddenly see a boom in demand again, which is great, but unpredictable.” This is where having open communication and trusting industry relationships has been paramount. For CWE, these partners include Italian grinder manufacturer Mazzer and

espresso machine manufacturers Wega and Astoria, among others. “Wega was the first brand CWE acquired in 1998, however, the relationship began long before that, with CWE’s Founder Fabio Cordovado having previously imported Wega to Australia,” Natalie says. Fabio was a coffee machine technician himself, with CWE a “passion project” born from his determination to venture out and establish his own brand. “Since day one, the focus of CWE has been about bringing reliable, stable, and quality equipment to the Australian coffee industry,” Natalie says. “Wega has been there since the beginning and we’ve always felt stable and supported the whole way through. It’s one of those organic relationships with a lot of trust.” This same feeling resonates with Filippo Nardin, Area Manager of Wega in Italy, with the company attributing its leading presence in Australia to its relationship with CWE. “CWE has a wonderful understanding of our products and has done a great job of supporting and growing the brand in Australia,” Filippo says. “To have a supplier which understands your products and believes in your products is a priceless partnership.” In 2018, the partnership was taken to a new level when Wega’s parent company, CMA, contacted CWE asking if the brand wanted to sell its Astoria commercial coffee machines, including its newest addition, the Storm Barista Attitude. “Astoria’s Storm Barista Attitude really propelled the company back onto the scene and showed consumers what they were capable of,” says Natalie. “CWE was able to provide a platform which brought a different kind of consumer awareness to

Coffee Works Express is looking forward to seeing its industry partners at 2022 tradeshow events.

Wega’s 2021 WBar espresso machine is distributed by Coffee Works Express.

Astoria and its machines.” Riccardo Comaron, Brand Manager at Astoria’s Storm Barista Attitude agrees, saying its partnership with CWE has been instrumental in its enhanced brand presence. “We trust and collaborate with each other a lot, from marketing campaigns to exhibitions, and are continuing to develop new machines so as soon as launches are possible, CWE has products to share with their clients,” he says. CWE’s partnership with Mazzer began in 2016, when the company took its next step expanding geographically, acquiring Coffee Machine Services (CMS) and with it, the contract to distribute grinders from the Italian manufacturer. Luca Maccatrozzo, Sales Director of Mazzer, says after CWE acquired CMS, Fabio visited the company’s headquarters in Venice in 2017. “CMS Owner and Founder Massimo Ubertini said to me, ‘with Fabio, siete nelle migliori mani possibile’, which means ‘you are in the best hands possible.’ This really has been true,” says Luca. “Our relationship with any member of the CWE team is excellent, and they are all very dedicated and professional.” Throughout COVID-19, Luca says

Mazzer has still strived to produce creative products, launching its revamped Super Jolly V Pro grinder in 2021. “Through the years, CWE has always responded and supported us in the best way possible when introducing our grinders to the Australian market,” says Luca. Natalie adds that an important part of how CWE supports Mazzer, and a reason she enjoys working with the brand, is because of the high value it places on industry engagement. “Mazzer was searching for feedback on its grinders, and with CWE, 2013 World Barista Champion Pete Licata provided a positive stream of insight on their performance,” Natalie says. “Mazzer are very focused on bettering its products to give Australian baristas what they need in terms of coffee grinding excellence.” Together, the brands have helped each other evolve. In 2021 when the brands were approached to support the launch of Coffee Commune in Queensland, CWE, Mazzer, and Wega all pulled together to provide equipment for the exciting new coffee education venture. The hub designed as a roasting destination, educational hub, and coffee destination all in one. A common thread across CWE’s partnerships – with its suppliers and café customers – is two-way communication. Natalie says this has been critical in CWE overcoming logistical challenges, such as closures of shipping ports or global delays of spare parts and machines, throughout the past year and a half. “We’ve continued to stay on the same page as our suppliers throughout COVID-19, not only for supply and demand, but for events and product launches, especially with some offices shut down or restrictions in place,” says Natalie. “By having open communication, and constantly updating each other on new changes, we were able to ensure our partners always felt cared for, and we have too.” For Natalie, the coffee industry is built on relationships, and COVID-19 has simply highlighted this. “It just reflects how important industry relationships are, because you know even during this time when you can’t see each other or go to events together, there’s still such a strong foundation and camaraderie,” she says. “This strong relationship also extends to our consumers. They’ve been so patient, and it’s been fantastic to see how understanding everyone has been.” For more information, visit www.cwe.com.au

beanscenemag.com.au

TECHNOLOGY PROFILE

A new wave of automation

Franke’s Sales Director for Oceania, David Downing, discusses the value of automation and how its A300 fully automatic coffee machine is the next step in delivering customer satisfaction with a consistent, quality product.

ustralia’s hospitality industry has shown great resilience in the face of the COVID-19 pandemic. From reoccurring border closures to reduced dine-in service, the industry continues to adapt and evolve with innovative solutions. With more people looking for easy access to high quality products, David Downing, Sales Director for Oceania at Franke Coffee Systems, says automation could take on a whole new meaning, with the ability to enhance a café’s daily operations in a safe and efficient way. “Technology really has changed a lot. How the customers and staff interact with the coffee machine has also changed. I think [automation] is no longer viewed as a second-best option for coffee lovers,” says David.

BUSINESS SUCCESS WITH FRANKE SOLUTIONS

Helping to drive this positive reception is Franke’s devotion to advancing technology, as seen in its A300 fully automatic coffee machine which, David says, produces consistent in-cup quality, all at the touch of a button. “The A300 doses milk-based coffees on volume instead of time, resulting in a more accurate amount of liquid per cup,” he says. “And thanks to our patented thermal heating cartridge system, our FoamMaster technology can instantly heat coffee, tea, and hot water. “The cartridge will sit in energy saving mode but as soon as you hit a button, it will energise the entire heating system to the pre-set temperature so when it’s dispensing the coffee and the milk, both ingredients are the exact temperature you require.” David says this technology is a result of Franke’s consistent focus on and refinement of its coffee technologies. Also

beanscenemag.com.au

improved is the machine’s ceramic burrs, which have been selected based on its consistent precision when bean cutting, and the material’s resistance to heat. “Every time we test coffee bean grinding, we confirm that our ceramic burrs grinding proves higher durability, allowing us to have thousands of cycles before the blades would have to be changed,” says David. “Tests also show that the beans are heated less from friction, as compared to titanium or metal blades.” This preserves coffee bean integrity and results in a high-quality grind as well as more accurate dispensing of coffee grounds into the A300’s brewing chamber. The A300’s innovation is also evident in its compact size. “Just the size of the system is certainly a step forward in innovation. It’s proof that you can retain high in-cup quality, while still being a compact fully automatic coffee machine,” David says. “Regardless if you’re in a hotel environment, a restaurant, or a bar, space in the service area is at a premium and business owners want to maximise the impact of their service and offerings accordingly.”

PLUG-AND-PLAY FOR HIGH FUNCTIONALITY

The A300’s modularity and aesthetic appearance have also been recognised, winning the 2021 Red Dot Design Award and 2021 iF Design for its sleek and premium design in a unique size. “You can place it anywhere and it will always have high visual appeal. It also has five modular components, and we can even swap these components from the similarly designed portfolio of bigger units we offer,” says David. The fully automatic A300 provides staff with the ability to cater for customer demands during higher peak periods by offering one or two bean hoppers and

David Downing, Franke’s Sales Director for Oceania.

optional powder products. With demand and variety of milk types ever growing, Franke has also made the A300’s milk steaming capabilities modular. “Due to its size, the A300 fits one type of milk within its system for automatic steaming, but for consumers who are vegan or prefer alternative milks, rather than swapping the milk in the system, you can use the exchangeable steam wand to cater to any customer request,” says David. “What’s truly remarkable is all this performance power is available in a standard household electricity profile, adding to its plug-and-play appeal. A300 users can also choose between a water drip tray or a direct connection to the under-counter wastewater hose.” David says Franke has fitted all the necessary components needed by a business into the machine, while still maintaining its small size and high productivity of about 80 to 90 cups a day. The A300 programs 100 different styles of beverages, with an ability to include different milks and powders to accommodate user preferences. This also includes programming specific beverage temperatures that are perfectly calibrated for any variation, from espresso through

to water for brewing various teas – all made possible thanks to the patented heating cartridge. “What we can also do for our clients is, given we know which beverages are popular with their demographic, we can design a specific menu for their business,” says David. “The process of customisation sees us offering different solutions and passing on our technical expertise and experience to best assist Franke customers.”

TELEMETRY FOR BUSINESS PRODUCTIVITY

Understanding a business’s demographic is also made easier with the A300’s IoT solution which allows Franke’s clients to measure equipment efficiency and to manage inventories. And, when customers opt to interface their cloud to Franke Digital Services, productivity and efficiencies can be enhanced. “I think for Franke, also being proactive to any issues we foresee with the equipment, rather than being reactive, is a huge benefit for our clients,” says David. “To enable Franke services to contact our customers before they have to contact us, is a positive step forward with the relationship between the manufacturer, the distributor’s service company, and the customer.” Through a connected IoT system, Franke can also create and update new menus and profiles remotely, and in real time. “The A300 enables Franke’s Touchless Ordering so coffee customers can even order their drinks using their smart device yet without the need for an app or registration,” says David. “At Franke, we developed our own solution, Franke Digital Services, which supports all our coffee systems, and represents our drive to constantly evolve and provide best-in-class solutions.” Franke’s A300 screen is also designed to communicate with its users. It displays drink orders as they are entered, helps staff with operations prompts and can be used to display brand messages or a promotional offer to customers in a self-serve environment using Franke Digital Signage. David adds that this touchscreen menu also alerts staff of any upcoming tasks, like the automatic cleaning program, and practical prompts for refilling hoppers, powders, or water. “This in itself can provide staff with a peace of mind because they’re not always worrying whether they are doing the right thing or how much stock they have left,” says David. “It also assists with keeping track of

maintenance such as descaling.” Descaling is the process of flushing out limescale deposits that can damage coffee machines. Limescale builds up in a coffee machine due to water that contains high amounts of calcium. To ensure machine longevity, the A300 automatically descales, or flushes out the machine’s systems with a mix of water and Franke specific descaling cleaner once every three to four weeks. This adds just a few minutes to the regular automatic 10-minute cleaning process. “Once the cleaning and descaling process happens, depending on the water connection, you might just need to refill the water tank or empty the drip tray, and you’re done,” says David. “We designed it to be as user-friendly as possible.”

OPPORTUNITY FOR FURTHER GROWTH

Once borders open and people begin to travel domestically and internationally again, David predicts the hospitality workforce will shift and become more transient, celebrating quality coffee at a more convenience-oriented level. With this in mind, the A300’s touchscreen menu can also be set-up for self-service operation. “At Franke, when we recommend a self-service menu, we also offer services to customise the menu, so it is immediately associated with the owner’s brand and is understandable to their

guests,” David says. “We work with our clients to create a consistent, supportive menu flow that is easy, simple, and fast.” The key, David says, is to increase customer familiarity and attachment to each business. “This means the customer – whether it is staff operators or self-service – understands the touchscreen. They see it’s a Franke fully automatic coffee machine and they know that they’re going to get a consistently high-quality cup of coffee at the touch of a button, which for us, is the [ultimate goal],” says David. The world may still be adapting to this COVID era, but David is confident that automation will be the foundation to help support and strengthen the Australian coffee industry in its next steps forward. “Human interaction will always be a part of the coffee experience. What the A300 does is augment this transaction and provide high-quality, customisable coffee experiences during today’s challenges,” he says. “At Franke, we’re really bringing automation to a new level. I think at the end of the day, what everyone in this industry wants is a consistent, good coffee with a positive, individual experience, and this is something that automation, and the A300 can provide.” For more information visit coffee.franke.com

The A300 enables Franke’s Touchless Ordering so coffee customers can order their drinks using a smart device.

beanscenemag.com.au

TECHNOLOGY

The ADM-DP31 is revolutionising coffee packaging for coffee roasters in Australia.

In the bag ADM Packaging Automation supplies coffee roasters with packaging equipment that improves efficiency, increases productivity, and delivers cost savings to their production line.

offee is only as good and fresh as the packaging it comes in, but ADM Packaging Automation CEO George Fakhry says too often, packaging solutions are an afterthought. “As a coffee roaster, it makes sense your roasting machine is usually your top priority, but that often means packaging becomes a secondary concern,” George says. “A lot of coffee companies in Australia still operate ‘cavemen style’ regarding packaging, manually packing by hand rather than using automation. It might be cheaper at the start, but the more you pack and the bigger your business gets, the more labour it takes and the more that extra staffing offsets your growth.” Once a roaster is packaging upward of one or two tonnes of coffee per week, George says automation is necessary to scale the business without increasing overheads. “A few years ago, we received a

beanscenemag.com.au

couple enquiries from the coffee industry and looked at what machines were available on the market. Many came from overseas and have similar designs to our equipment, so it was only a small jump to adapt our machines from other food products to coffee,” he says. “Ever since, we’ve been kicking goals. Being Australian made and designed in-house means our partners are getting a VIP service. If there’s an issue, they don’t have to send us an email and hope we’ve replied by the next morning if at all. They can get on the phone with us within a minute and we’ll have the machine up and running again.” ADM’s ideal machine for the coffee industry is the ADM-DP31 Coffee Gusset Bag Packaging Machine, with other machines in the DP3 line tailored to different packaging applications, such as the DP-30 for doy pouches. Fully automating a roaster’s coffee packaging line, the ADM-DP31 weighs and doses coffee beans or ground coffee, uses special suction cups to open the

premade plastic or paper gusset bag, and deploys high powered vibration to settle the coffee beans or ground coffee in the bag. It then fills and seals the bag and prints the best before date, all in the same process. George says working with premade bags rather than a basic forming and sealing process results in a higher quality presentation of the product as it leaves the roastery. The machine is controlled from an intelligent touchscreen, which can be as simple or involved as the operator requires. “We’ve been doing this for 30 years and understand that most packers want a simple user interface that’s quite easy to operate. For them, operating the machine and changing settings is as easy as copy and pasting a program and making small changes,” George explains. “But for those who are tech savvy or want to take an advanced approach, there are a wide variety of options and variables they can access, like dust extraction, gas flushing, and pressure

ADM has proven popular with coffee roasters thanks to its local production guaranteeing quality and service.

monitoring. It’s all in the manual for those who want to go there.” The ADM-DP31 easily opens 250gram, 500-gram, and one-kilogram bags with a one-way coffee valve, using materials including laminated, plastics, foil, and craft paper. It features a quick five-minute changeover time between different packaging sizes, a speed George says is unmatched in the market. “Our machine can package 10 to 12 one-kilogram bags per minute or 12 to 14 250-gram and 500-gram bags. If your downtime is even as much as 10 minutes between format changes, that can make you fall behind by 100 kilograms, so a fast changeover is crucial,” he says. “The reduced downtime is also where you see the benefits of a high-quality locally made product. If you’re down for even one hour, that’s 600 kilograms worth of production time you’ve lost.” ADM’s in-house engineers work with its client’s floor plans to integrate existing systems and application requirements to customise their packaging line. “It’s not like coming in to pick up a new car and off you drive. This equipment needs to be set up correctly to get the best results out of it. We are onsite to install the machine, including training, with free-of-charge follow-up visits scheduled to answer any questions or carry out further training. After that, we’re only a phone call away,” George says. “Companies that purchase our equipment are more than customers to us, they’re partners, and the service and relationship goes beyond the initial sale.” Too often, George says he will hear from companies – not just in coffee but many industries – who have bought

cheaper imported packaging equipment and come to regret it. He adds external service technicians have referred many customers to “ADM in Melbourne” after being brought in to fix faulty imported equipment. “The imported machine might seem like a cheaper investment, but they can cost you a fortune in downtime, so the customer ends up spending their money twice,” George says.

“Buying locally means you are getting the Rolls Royce of equipment. A few Asian companies have tried to break into the market with their packaging equipment and can undercut us on price because manufacturing in Australia is quite expensive. The problem is, I haven’t found one satisfied customer, and on many occasions have replaced them.” George says he’s never lost a customer that purchased an ADM packaging machine to another supplier. In fact, it’s been quite the opposite. “Almost every company we’ve sold a machine to has had their volume or capacity go up by 50 per cent. One customer was even so wrapped with our machine that he told me, alone on a Saturday, he can roast and pack 1.5 tonnes of coffee in a single shift,” George says. “There are many smaller coffee roasters who are not yet roasting those volumes, but it’s still a lot of hard work to handle coffee roasting, packing, and dispatching all manually. As they grow, they need to think about how automation in something like packaging is going to make them more efficient, and if they’d rather settle for a machine that will contribute to downtime or provide them with maximum ability.” For more information, visit www.admpa.com.au

The ADM-DP31 uses special suction cups to open the bag, and deploys high powered vibration to settle the coffee.

beanscenemag.com.au

TECHNOLOGY PROFILE

Peak Precision When bench space is precious real estate and product consistency is in high demand, Espresso Company Australia believes there is one automated product café owners must invest in.

The segmented multi tamping function can be programmed to apply one to three pressure applications.

beanscenemag.com.au

Credit: The Naked Barista

hese days, automatic tampers have become permanent fixtures on coffee bars in addition to grinders and coffee machines. Standing 318 millimetres tall and just 127 millimetres in diameter with a host of intuitive features, Espresso Company Australia Director Charles Stephens says CinoArt’s new Precision Tamper 2 (PT2) provides the value Australian cafés are looking for. “CinoArt has given us an opportunity to present a really great product that is refreshingly well made and produces a consistent and even tamp when producing espresso,” Charles says. Designed by a former nuclear scientist who has turned his attention to coffee equipment manufacturing, Charles says the founder of CinoArt has been nothing but open and willing to accommodate the mature and sophisticated needs of Australian coffee market. “CinoArt has been a dream to work with. We share our local needs and knowledge with them, and within 18 hours they come up with a new design in our inbox,” he says. One of the main attractions of the PT2 is the new Guide Levelling System (GSL), a patent technology that autocorrects an uneven portafiler handle into a flat horizontal position for an even distribution and perfectly flat coffee bed surface. “If the coffee handle is not level, the coffee is tamped on an angle, and if the coffee bed is not flat, what you get is over and under extraction through channelling, which ultimately results in flavour changes in your espresso,” Charles says. The other advantage is the segmented multi tamping function, which can be programmed to apply one to three pressure applications, ranging from two to 38 kilograms. “For example, you can set your first tamp pressure to be a light tamper at three kilograms and your second tamp at a heavier 15 kilograms pressure,” says ECA National Sales Manager Salvatore Savarino. The other obvious feature, Salvatore adds, is the price point at just $999 retail price.

The PT2’s cylindrical shape ensures only minimal space is used on a café bench.

extraction consistency. “I’ve seen it all – crooked slops, mid-air tamping – and it always results in uneven coffee beds. All these variable techniques result in over or under extraction, so to have a device that distributes even pressure – and with the option of a single or double tamp, means that we can produce a super consistent product even for single origin coffees where there’s often a bit of trial and error involved in getting the grind, pressure and flow rate right.” Tim purchased 15 PT2 units from ECA in first two months of its release this year. He says once it passed his own tests for efficiency and quality, wholesale customers have been actively asking to purchase them. “Some have said, ‘why haven’t we used this before?’ They thoroughly enjoy that one very important variable of tamping efficiency is done for them, because it does speed up service, creates consistency and is reliable,” Tim says. The other added benefit is the quality time baristas can now spend with customers. “With baristas mostly wearing face masks on shift, they only have their eyes to make contact, so engagement is key. Rather than constantly looking down at their tamping technique, they can look straight ahead at the customer,” Tim says. For George Alam, General Manager of coffee equipment sales and service company Specialist Espresso, every piece of real estate on a coffee bench needs to be justified. When he saw how small the footprint of the PT2 was, and how solid and stable the cylindrical unit was in its allmetal construction, it was an easy decision to house it on the Specialist Espresso Showroom bench. “Every piece of equipment on the bench needs to prove its worth, and my favourite thing about the PT2 is how little space it

takes up thanks to its cylindrical design,” George says. “We do plenty of design and installations for café set-ups, and the biggest thing you have to consider is the bar space available and what piece of equipment fits where. It’s a premium position in any café. You have to allow for the space of your most-used items such as a coffee machine and grinder, but even at the new café I’m setting up now, I’ve allowed for a CinoArt because of the minimal space required.” Above all else, George agrees the PT2 is the very device cafés need in a market that values consistency. “At the moment, because of COVID, there’s lots of people losing a staff member almost every day due to their presence at an exposure site. Therefore, with minimal staff available, automation is really becoming a key focus, whether it’s in your espresso machine, milk dispenser or automatic tamper, which I think is one of the most essential pieces of equipment to achieve consistency,” George says. “People go to a lot of trouble weighing shots, and correct tamping is just as important.” With more shipments of the PT2 automatic tampers on their way to Australia, George says café operators should be excited for the value the PT2 can deliver to their business. “If I look at the range of products on the market, and the value for money this automatic tamper delivers, it really is an unbelievable buy,” he says. For more information, visit www.espressocompany.com.au

Credit: The Naked Barista

“We don’t normally talk about the advantage of pricing, we’d rather talk about the machine’s features, but we believe there’s a real place for this auto-tamper in the market. It’s attainable yet doesn’t compromise on features or build quality,” he says. “Right now, repeat business is critical. Cafés need to ensure customers come back for their $4.50 coffee, and if automating the tamping process can help achieve a consistent extraction and quality product each time, then it’s worth it.” For Paul Geshos of roaster and café operator Mecca, consistency is everything. He says the levelling component and consistency achieved from shot to shot with the PT2 gives his baristas more confidence in their tamping ability. “Our head barista John was disappointed when our trial of the PT2 ended, so that’s saying something,” he says. “Our baristas love that the PT2 removes an unnecessary level of variability from shot to shot. No longer do they have to adjust the grind profile depending on the barista on shift and their tamping pressure. Now, the barista can spend more time dialling in the recipe and focusing on flavour rather than adjusting their tamping style to get the best out of the coffee. “It also means less grunt work and pounding of hundreds of coffees a day by hand, which ultimately leads to baristas suffering shoulder, elbow, and wrist injuries from the repetitive nature of tamping.” With more automatic tampers routinely used in Mecca’s wholesale cafés, Paul says it makes sense for more parts of the coffee making process to move towards automation. “In the case of the PT2, it’s probably as quick as manual tamping, but it’s far more accurate. And if it allows baristas to become coffee specialists and ensure customers have a great sensory experience, then that can only be a good thing,” he says. Tim Adams of Tim Adams Specialty Coffee says introducing an automatic tamper to his café and wholesale partners’ cafés means one less element to train staff on. “In the past two years, we’ve seen lots of staff turnover and cafés reducing staff hours to keep wages tight during lockdowns and restrictions, with some venues working on skeleton shifts. It’s common to have a higher turnover of less experienced baristas, so it’s a positive for us to have an economical and effective automated tamper that requires very minimal training,” Tim says. He adds that while traditional tamping is a craft experienced baristas respect, it has always been a guessing game of pressure and evenness with the risk of incorrect technique detrimental to

The PT2 Guide Levelling System autocorrects an uneven portafiler handle into a flat horizontal position.

beanscenemag.com.au

TECHNOLOGY PROFILE

A vision for innovation BeanScene talks to IMA Coffee Petroncini Sales Manager Luca Giberti about the past, present, and future plans for the 102-year-old Italian manufacturer.

hen a beloved family member turns 100 years old, it’s cause for celebration of a life well lived. But when coffee roasting and processing manufacturer Petroncini turned 100 in 2019, it was an injection of energy to prepare for the century ahead. Since Ruggero Petroncini founded the company in 1919, just after the First World War, Petroncini has been globally renowned for its quality manufacturing of roasters, using a cast iron material that has become synonymous with the Italian manufacturer. After the Giberti family acquired the business in 1991, Petroncini started producing complete coffee plant solutions, encompassing green bean coffee intake, fully automatic roasting, storage, and packaging options. As the company has grown and evolved over the years, so too has the batch volume of Petroncini roasters, starting with its one-kilogram specialty shop roaster, TT Traditional range for small- to- medium-sized production, and

beanscenemag.com.au

its best-selling TMR models for industrialscale needs. The largest in the range is the 720-kilogram drum roaster. “We continue to innovate in our field and are always developing our roasters. The biggest difference from the past to now, is our roasting control system, which is able to guarantee reliability, consistency, and repeatability of the end product,” says Luca Giberti, IMA Coffee Petroncini Sales Manager. “Once upon a time, an operator would switch on a flame to roast the coffee and follow instructions on a piece of paper. Nowadays, a computer manages the entire process by monitoring time and temperature via set roasting curves. It also has to compensate for a range of different parameters such as the different seasons and moisture in the air.” Luca says the TMR model roaster is one of Petroncini’s greatest technical innovations thanks to its Recirculation and Heat Recovery System. The first unit was installed in Chile in 1995, and ever since, Petroncini has been committed to updating and upgrading the system to better maintain consistency.

“Now, the technology is so efficient it allows us to have no more than one second between one batch and the next, so consistency is extremely high,” Luca says. “The benefits of these machines are considerable, and we can affirm – thanks to our customers – that TMR [is one of] the most reliable roasting control [systems] present on the market.” The TMR excretes less carbon dioxide by using just one burner that acts as a heat generator and after burner. Profiling is controlled with fresh air intake that allows the operator to be very precise. The TMR saves, on average, 30 to 35 per cent more energy compared to traditional roasters. Most importantly, Luca says, is its repeatability. “I always tell customers that repeatability is not about the quality of the coffee. It’s about achieving the same taste in the cup customers expect time and time again,” he says. Luca says IMA Group’s acquisition of Petroncini in 2018 was needed to take the company to the next level. He says it’s thanks to the synergies between Petroncini and IMA, a world-leading company

specialising in the manufacturing of processing and packaging technologies for pharmaceuticals, cosmetic, food, tea, coffee and more, that enabled the creation of the IMA Coffee Hub in 2018 – a onestop shop for roasters all over the world. “Nowadays, IMA Coffee provides complete turnkey solutions for customers, from green coffee intake systems to roasting and grinding, and from primary packaging up to the end-of-line,” Luca says. “In this global, competitive world, customers want something new, innovative, stable and safe. Many customers have money but not knowledge, so they turn to us for our know-how and experience, and we teach them how to make the best roasting factory for their market needs. Then, there are other customers like multinationals who want everything from high-end engineering solutions to mass technological and customer support. This is all possible because of our partnership with IMA.” Since the establishment of the IMA Coffee Hub, the company has been growing exponentially. Thanks to the support of IMA, Petroncini now has all the resources to explore new technologies and markets to keep on evolving. This includes expanding its business to Switzerland, Japan, Korea, and the Middle East, where Luca says big multinationals are recognising Petroncini’s capabilities in full plant production. Another exciting project, to be finalised by the end of 2021, is the launch of IMA Coffee Petroncini’s new Coffee Lab, entirely dedicated to coffee technology and analysis. Covering 2000 square metres, with a more than US$2 million investment (about AUD$2.7 million), the Coffee Lab will be the starting point for many new products and research and development solutions dedicated to the coffee industry. “The lab has been my dream since I joined the company in 2005,” Luca says. “It’s a visionary of a full industrial pilot plant within our own factory. It will demonstrate everything we are capable of producing – green coffee intake, cleaning with optical sorting, our two types of roasting options – traditional and modular, storage, degassing systems, grinding and different packaging machines for capsules and vertical bags.” Customers will be able to test the most advanced process technologies, supported by highly qualified coffee processing trainers and consultants. “For some customers, it’s really important to see the product before they buy. They can’t visit other customer’s factories while in production, so we’ve

created our own facility for the customer to try the full line. They can come in with their coffee, use our lab for cupping and analysis, and leave with their coffee in a bag or capsule format. It’s very unique for the industry,” Luca says. Some Coffee Lab projects are already in progress. This includes ‘AI-learning to roast’, a new control model that uses machine learning intelligence to automate the roasting process and ensure product consistency regardless of external factors. The company is currently partnered with two universities – one in Italy, the other in the United States – to explore the possibilities of artificial intelligence. Next year, Luca says Petroncini has big plans to release the first prototype of a fully automated, ‘AI-operated’ roasting plant. “In this way, the system becomes autonomous and less dependent on the skills of the operators,” Luca says. “AI is a new trend being used in many industries, so we thought, ‘why not apply it to coffee?’ The first step is to develop a big roasting brain that collects data on the kind of coffee and the type of product you want to achieve. Then, the machine will control all the parameters to achieve an entirely independently run roasting plant. It’s something really challenging but something very exciting.” Another project is Petroncini’s next-generation coffee degassing system called Co-Tube, that can accelerate coffee’s degassing time with maximum aroma preservation. “This is possible through the use of vacuum technology, which reduces the degassing time by the forced extraction of the CO2, combined with a practically zero-oxygen process condition thanks to the closed-handling system we have engineered,” Luca says. “In this way, we

have maximum aroma preservation with significant impact on the product shelf life.” Another advantage of Co-Tube is the recirculation of the product inside the silos. By controlling the nitrogen temperature, the perfect homogenisation of product and nitrogen results in a further acceleration of the degassing time. With five per cent of Petroncini’s budget always dedicated to research and development, Luca says it’s important to continue presenting new innovations to market. “Commitment and continuous research have worked as essential tools that have enabled Petroncini to reach very important milestones over the past 100 years,” he says. Luca adds that an R&D team specifically dedicated to the design of new prototypes for roasting and green processing technologies has been strengthened. The research team will work in synergy with the IMA digital division to develop important projects related to Industry 4.0. IoT technologies, remote factory acceptance testing, virtual commissioning, plus cloud connectivity, with the aim of drastically improving machine quality and productivity. Today, supported by the R&D, sales, and service organisations of IMA Group, IMA Coffee Petroncini is witnessing an important turning point in its long history, and it’s one Luca is proud to be part of. “We have a big passion for coffee. We love what we do. We always aim to work with the customer to make their life easier, and we will continue to look to the future and grow and invest to be the best we can be,” says Luca. For more information, visit www.petroncini.com or www.ima.it/coffee Petroncini Co-Tube accelerates coffee’s degassing time with maximum aroma preservation.

beanscenemag.com.au

PRE-GRIND OR GRIND ON DEMAND DESIGNED FOR WORKFLOW AND PURPOSE BUILT FOR SPEED AND CONSISTENCY. MARKIBAR’S IZAGA COMBINES EXCELLENCE IN PRACTICALITY AND FUNCTIONALITY. Built with two operating modes Pre-Grind and Grind On Demand. In Pre-Grind mode the IZAGA delivers an instant dose, allowing baristas to allocate time spent grinding elsewhere in their workflow, saving up to 7 seconds per double dose. The IZAGA’s traditional workflow setting Grind On Demand will cater to off-peak pe periods. The IZAGA also features an isolated grinding chamber with an intelligent ventilation system enabling cooler grinding and consistent dosing. It’s efficiency without compromise on quality. Barista Group is the exclusive importer of Markibar Coffee Grinders in Australasia

sales@baristagroup.com.au www.baristagroup.com.au

SCAN THIS BARCODE FOR A DEMO

A NEW STANDARD IN CONSISTENCY WITH THE SIMPLE TOUCH OF A BUTTON, THE INNOVATIVE ÜBERMILK DELIVERS CONSISTENT MICRO FOAM MILK AT THE IDEAL TEMPERATURE, STREAMLINING BARISTA WORK FLOW, REDUCING CAFÉ TRAINING TIME, AND DECREASING MILK WASTE. It further ensures baristas are able to concentrate on perfecting espresso shots and latte art, while allowing them to better engage with customers. Übermilk is distributed exclusively in Australia and New Zealand by Barista Group. For additional information or to schedule your trial, Please email sales@baristagroup.com.au

SCAN THIS BARCODE FOR A DEMO

sales@baristagroup.com.au www.baristagroup.com.au

ROASTERS DIRECTORY 2021

Roasters Directory 2021 The eighth edition of BeanScene’s roasters directory celebrates more than 850 Australian and New Zealand coffee roasters who remain committed to growing the industry despite another unpredictable year.

or the past year and a half, Australian and New Zealand roasters have battled the coronavirus pandemic in their own way. They have been challenged by supply and demand, market volatility, rising coffee prices, and in some regions, reduced wholesale volumes and increased domestic sales. Through it all, our roasters have soldiered on. They have been flexible, dependable, and for some, even experimental. 2020 was about support and pivoting in new directions for many businesses to stay afloat, be it by entering digital platforms, the retail sector or supermarkets. For some, government support payments were the injection they needed to stay the course of the year. But if 2020 was tough, 2021 was HOW HAS YOUR BUSINESS PERFORMED YEAR ON YEAR?

ANSWER CHOICES

RESPONSES %

Better than last year

50.41%

About the same

30.08%

Worst than last year

19.51%

30.08% 50.41%

19.51%

beanscenemag.com.au

tougher in many respects. This year has seen acquisition movement, more market consolidation, and extended lockdowns proving too much for some in this competitive landscape. This year, in BeanScene’s eight Roasters Directory, the goal was not about boasting the largest listing of Australian and New Zealand roasters to date, it was about collating an accurate portrayal of our broad roasting sector. “As expected, we did notice an overall decline in the volume of roaster participants this year, with our tally reaching 851 roasters. Of course, while we don’t claim to know every roaster in the country, we do know that for some smaller-sized roasters, a final lockdown may have proven one too many,” says BeanScene Editor Sarah Baker. “On the other hand, it’s also amazing to see such a high volume of roasters continuing to thrive, reaching regions they hadn’t stretched to before and introducing themselves to a whole new demographic. Perhaps the landscape will become even more competitive and even more consolidated, but producing a quality product for discerning customers will remain the foundation of Australia’s and New Zealand’s coffee reputation.” This year, 123 businesses responded to our optional and anonymous survey to help provide a more quantitative look at their buying habits, volume, operation, and impact from the coronavirus pandemic. Yes, not everyone loves a two-minute survey, but what it does help paint is a realistic view of the challenges and shared thoughts of our roasting industry.

HAS VOLUME CHANGED IN THE PAST 12 MONTHS?

ANSWER CHOICES

RESPONSES %

Yes, it has increased

51.22%

No, it has decreased

20.33%

Stayed the same

28.46%

51.22%

20.33%

As such, as of August 2021, 50 per cent of survey respondents said their turnover was specifically better than what they experienced in 2020, 30 per cent said it was about the same, and 19.5 said it was worse than last year. When it comes to volume of roasted coffee per week, 30 per cent of respondents said they roast between 100 to 300 kilograms per week, 21 per cent said less than 100 kilograms, 16 per cent said between 300 to 500 kilograms, 15 per cent said between 500 to 1000 kilograms, 8 per cent between 1000 to 3000 per cent, 5 per cent between 300 to 5000 kilograms, and 1 per cent roasted between 500 to 10,000 kilograms per week. Less than 0.8 per cent roasted more than 10,000 kilograms per week. Over 60 per cent of roasters said they

supply less than 25 cafés/retail businesses. Thirteen per cent said between 20 to 25 venues, 11 per cent said 50 to 100, 10 per cent between 100 to 200 venues, 2 per cent between 200 to 500 businesses, and just 1 per cent said they roast for between 500 and 2000 businesses. Forty-four per cent said that this volume was “about the same” over the past 12 months. Around 38 per cent said it had increased and 17 per cent said the volume had decreased. The highest response for the median wholesale price of coffee per kilogram was $20 to $30 at 51 per cent, the same response from respondents over the past two years. The second most common price was the $30 to $40 bracket at 34 per cent. When survey respondents were asked if they would consider increasing the price

of coffee in the next 12 months, more than 56 per cent said “yes”, 27 per cent said they were “unsure” and 15 per cent said “no”. While these stats suggest a slight bounce back from 2020, there is still a degree of uncertainty heading into 2022. With a roadmap now outlined for two major Australian states, here’s hoping that uncertainty will soon turn into optimism and motivation to build a bigger and better year ahead.

*The 2021 Roasters Directory is compiled of opt-in participants and verified venues. If you have missed out or need to update your details for next year’s directory, please email sarah.baker@primecreative.com.au.

WOULD YOU CONSIDER INCREASING THE PRICE OF YOUR COFFEE IN THE NEXT 12 MONTHS?

ANSWER CHOICES

RESPONSES %

Yes

56.91%

15.45%

Unsure

27.64%

56.91%

15.45%

For more information, visit beanscenemag.com.au

An Australian colLABoration Milklab is built on partnerships within the Australian coffee industry, and it has kept those relationships strong as it and the market grows.

ustralia has a vibrant and dynamic coffee industry, with hundreds of roasters and thousands of cafés contributing to the community and keeping people caffeinated. Since its inception in 2015, the Australian owned and made Milklab has worked closely with the coffee industry to develop and provide the best plant-based milks for coffee possible. “Milklab is an Australian collaboration designed to texture, stretch and pour with high performance,” says Natalie Latimore, Marketing Manager for Milklab. “Since the very beginning, we’ve worked with baristas and leading coffee professionals to make sure our products are coffee-ready and are of the highest quality. Our milks complement the

flavour of espresso coffee and deliver a delicious, creamy taste to elevate the coffee experience.” Over the past six years, this focus on collaboration has helped Milklab become one of the leading plant-based milk brands used by Australian cafés, with an arsenal of milks including almond, soy, coconut, macadamia, as well as dairy and lactose-free, and the recently added Milklab Oat. “Milklab Oat has been in the works for many years, because we were not satisfied with releasing a product we did not believe was truly the best in the market,” Natalie says. “Our coffee partners were involved in every step of the process, trialling and providing feedback on each iteration directly impacting the final formulation. To this day collaboration with the industry

remains at the heart of what we do.” It’s Milklab’s dedication and collaboration to the Australian coffee industry that inspired the foodserviceexclusive brand to support BeanScene’s 2021 Roasters Directory, a listing of Australia and New Zealand’s numerous coffee roasters. “The Roasters Directory shows the strength and resilience of the coffee industry, following what has been a challenging two years,” Natalie says. “The partnerships we all hold in the coffee industry is what has helped us weather the storm, and Milklab is proud to support the release of this physical representation of the strength of our industry.” For more information, visit www.milklabco.com

beanscenemag.com.au

ROASTERS DIRECTORY 2021 • Abstract Coffee Roasters PO Box 882 Surry Hills 02 4201 8007 abstract.coffee

ACT • Bean Culture 5/47-49 Vicars St Mitchell 02 6223 2200 beanculture.com.au

• 21grams 3 South Creek Rd Dee Why 0405 369 991 21grams.com.au

• BoofPa Beans 0417 203 601 boofpabeans.com.au • Barrio Collective Coffee 59/30 Lonsdale St Braddon 0423 100 814 barriocollective.com • Coffee Tree Roasters 8/20 Genge St Canberra 02 6162 0557 coffeetree.com

• a.k.a. Coffee 22 Rausch St Toongabbie 0406 969 099 akacoffee.com.au • Adore Coffee Roasters 26 Fariola St Silverwater 02 9877 5552 adorecoffee.com.au • Alfresco Coffee 4/78 Campbell St Moruya 0400 956 083 alfrescocoffee.com.au

• Cosmorex Coffee 47 Kembla St Fyshwick 02 6280 7511 cosmorex.com.au • Highgate Lane Coffee Roasters 27 Eyre St Kingston 02 6260 7263 • Jindebah Coffee 5/48 Sandford St Mitchell 02 6286 4053 jindebah.com

• Allpress Espresso 58 Epsom Rd Zetland 02 9662 8288 allpressespresso.com • Altitude Coffee Roastery 14/108 Dangar St Armidale 0409 206 210 altitudecoffeeroastery.com.au • Ameru Coffee 22 Grove St Earlwood 0416 537 998 amru.com.au

• Lonsdale Street Roasters 4/23 Lonsdale St Braddon 02 6108 3661 lonsdalestreetroasters.com

• Anchorage Coffee 3/167 Prospect Hwy Seven Hills 1800 849 335 anchoragecoffee.com.au

• Ministry Grounds PO Box 7174 Kaleen 0432 593 942 ministrygrounds.com.au • Ona Coffee 5/68 Wollongong St Fyshwick 02 6162 3321 onacoffee.com.au • Red Brick Espresso 6/161 Newcastle St Fyshwick 02 6285 1668 redbrick.coffee • Seven Miles Coffee Roasters 23 Whyalla St Fyshwick 1300 132 507 sevenmiles.com.au • Two Before Ten 68 Bandjalong Cres Aranda 0475 210 111 twobeforeten.com.au

NSW

• Antilles Coffee 32 Regans Rd Tamworth 0427 622 272 antillescoffee.com • Aroma Coffee Roastery 43-45 Carrington Rd Marrickville 02 9693 1009 aromacoffee.com.au • Art of Espresso 35 Main St Young 02 6382 1151 artofespresso.com.au • Arte Coffee 21 Leeds St Rhodes 02 9807 6034 artecoffee.com.au • Artificer Coffee 547 Bourke St Surry Hills artificercoffee.com • Artisti Coffee Roasters 3/11 Craft Cl Toormina 02 6653 1182 artisti.com.au

• 9Bar Coffee 6/4 Hayes St Balgowlah 02 9949 3275 9BarCoffee.com

beanscenemag.com.au

• Aslan Coffee Roasters 3D/1-7 Unwins Bridge Rd St Peters 0488 827 526 aslancoffee.com.au • Australia Roasted Coffee Co 7/3 Box Rd Taren Point 02 9531 7381 arcc.sydney • Background Specialty Coffee Roasters 1/61 Middleton Rd Cromer 1300 442 633 backgroundcoffee.com.au

• Bliss Coffee Roasters 1/37 Shipley Dr Rutherford 02 4932 7740 blisscoffeeroasters.com.au • Blue Mountains Coffee Roasters 5/2-4 Tayler Rd Valley Heights 02 4739 0910 bluemountainscoffeeroasters.com. au • Bogota Coffee 94 Maloney St Eastlakes 02 8338 0772 bogotacoffee.com.au

• Barefoot Roasters 1A Lateen Ln Byron Bay 0430 316 066 barefootroasters.com.au

• Botero Coffee Roasters 275 River St Maclean 1300 540 337 botero.com.au

• Barrel One Coffee Roasters 22 Orchard Rd Brookvale 0408 431 864 barrelonecoffee.com

• Bow & Arrow Coffee Roasters 688 Bourke St Redfern 0416 004 411 bowandarrow.coffee

• Bassett Espresso 02 9332 1617 bassettespresso.com • Bay Beans Coffee 548 George St Sydney 0428 555 535 baybeans.com.au • Bay Coffee Roasters 2/214 Military Rd Neutral Bay 1300 767 754 baycoffee.com.au • Beancraft 11/9 Foundry Rd Seven Hills 02 8310 7525 beancraft.com.au • Big 5 Coffee Roasters 37 Vernon St Coffs Harbour 0434 700 910 palateandply.com.au • Black Drum Roasters 18 Carnegia Pl Blacktown 1300 433 335 blackdrumroasters.com.au • Black Market Coffee 24 Cadogan St Marrickville 1300 030 327 blackmarketcoffee.com.au • Blandi Coffee 43/172 Milperra Rd Revesby 02 8090 8120 blandicoffee.com • BlendCo Central 872 Pacific Hwy Lisarow 02 4328 1600 blendcocentral.com • Blind Man Coffee by Two Chaps 122 Chapel St Marrickville 02 9572 8858 twochaps.com.au

• Brasilero Coffee 1/7 Greenhills Ave Moorebank 02 9821 1354 brasilerocoffee.com.au • Bravo Coffee 3/314 Hoxton Park Rd Prestons 02 9560 7930 bravocoffee.com.au • Brew Ha Ha Coffee Roasters Catherine St & Piper St Lilyfield 02 9560 0778 brewhaha.com • Brewtown Coffee Roasters 6-8 O’Connell St Newtown 02 9557 4908 brewtownsydney.com.au • Bun Coffee 15-17/1A Banksia Dr Byron Bay 02 6680 9798 buncoffee.com.au • Byron Bay Coffee Company 169 Broken Head Rd Newrybar 02 6687 1043 byronbaycoffeeco.com.au • Caddies Coffee & Tea 20 Carrington St Lismore 02 6621 7709 caddiescoffee.com.au • Cafeina Roasters 46/3 Kelso Cres Moorebank 0403 113 539 cafeinaroasters.com.au • Caffe Coffee 9 Ferngrove Pl South Granville 07 5591 3242 rfg.com.au

ROASTERS DIRECTORY 2021 • Caffe DM 177 Great North Rd Five Dock 0411 747 750 caffedm.com.au

• Coffee Galleria 26 Fariola St Silverwater 02 9877 5552 coffeegalleria.com.au

• Deluca Coffee 1631 Botany Rd Banksmeadow 02 9695 7679 delucacoffee.com

• Five Senses Coffee 2a Cannon St Stanmore 02 9509 1400 fivesenses.com.au

• Caffe Migliore 20/3 Box Rd Taren Point 1300 137 696 caffemigliore.com.au

• Coffee Guru 7/3 Box Rd Taren Point 02 9531 7381 coffeeguru.com.au

• Di Bartoli Coffee 647 Botany Rd Roseberry 02 9389 9892 dibartoli.com.au

• Foodco Group 215F1/122 Lang Rd Moore Park 02 9302 2200 foodco.com.au

• Caffe Molinari 1A/64-66 Mentmore Ave Roseberry 02 9698 0080 molinaricoffee.com.au

• Coffee Masters of Australia 18/57A Rhodes St Hillsdale 02 9311 3245 coffeemasters.com.au

• Di Bella Coffee 11 Hoyle Ave Castle Hill 1800 332 163 dibellacoffee.com

• Forsyth Coffee & Tea 2 Waltham St Atarmon 0438 470 921 Hasgaranti.com.au

• Collective Roasting Solutions 42/112 McEvoy St Alexandria 0423 908 484 crs.business

• Di Lorenzo Coffee 33-35 Marrickville Rd Marrickville 1300 486 684 dilorenzocaffe.com

• Fragment Coffee Roasters 16/ 830 Bourke St Waterloo 0421 073 411 fragmentcoffee.com.au

• Dimattina Coffee 705 Parramatta Rd Leichhardt 0408 215 790 dimattinacoffee.com.au

• Frank’s True Brew Pacific Hwy Lisarow 0403 458 040 frankstruebrew.com.au

• Dipacci Coffee Company 97-99 Chapel St Roselands 0401 057 442 dipacci.com.au

• Frankie’s Beans 3/1 Kings Cross Rd Darlinghurst 1300 551 614 frankiesbeans.com.au

• Double Roasters 17/49 Carrington Rd Marrickville 02 9572 7711 doubleroasters.com

• Fresh Food Services 160 Burwood Rd Concord 02 9747 9400 freshfood.com.au

• Draft Coffee Roasters 404 Botany Rd Beaconsfield 02 9698 1539 draftcoffeeroasters.com.au

• Gabriel Coffee 60 Gibbes St Chatswood 02 9417 6333 gabrielcoffee.com.au

• Edition Coffee Roasters 60 Darling Dr Haymarket 0438 682 089 editioncoffeeroasters.com

• Giuseppe Brothers 3/314 Hoxton Park Rd Prestons 02 8783 7909 caffemoda.com.au

• Elbon Coffee 402 New South Head Rd Double Bay 02 9327 7058 elboncoffee.com.au

• Glee Coffee Roasters B1/4 Dulmison Ave Wyong 02 4353 0653 gleecoffee.com.au

• Emu Coffee 459-461 Parramatta Rd Leichhardt 0416 115 791 emucoffee.com.au

• Global Beverage Solutions 32 Lady Penrhyn Dr Unanderra 0411 089 158 globalbeveragesolutions.com.au

• Caffé Regale cafferegale.com.au • Campos Coffee 1/16 Baker St Banksmeadow 02 9316 9032 camposcoffee.com • Capricorn Coffee Roasters 6 Smiths Ln Glenorie 61414989789 • Cassiopeia Specialty coffee 4/59 Megalong St Katoomba 0431 821 371 cassiopeia.com.au • Cherry Beans Coffee Roasters 7 Clyde St Rydalmere 0413 245 919 cherrybeans.com.au • Chinook Coffee Roasters 380 Botany Rd Alexandria 02 8599 1595 chinook.coffee • Coffee & Co Roasters 18 Carnegie Pl Blacktown 1300 433 335 coffeeandco.sydney • Coffee Alchemy 2/87 Sydenham Rd Marrickville 02 9516 1997 coffeealchemy.com.au • Coffee Bean Shop C01, 1 Campbell Pde Manly Vale 0428 555 535 coffeebeanshop.com.au • Coffee Beans Delivered Banksmeadow 0410 876 610 coffeebeansdelivered.com.au • Coffee Brothers 1/54-56 Darley St Mona Vale 02 8411 2190 coffeebrothers.com.au • Coffee Capsule Company Suite B, Level 1, 441- 443 Victoria St Wetherill Park 0422 570 854 coffeecapsuleco.com.au

• Colombian Connection Coffee 16 Buckley St Marrickville 0420 440 155 colombianconnection.com.au • Crave Coffee 72/20-28 Maddox St Alexandria 02 9516 1161 cravecoffee.com.au • Crema Coffee Garage 62 Broadmeadow Rd Broadmeadow 02 4969 7422 cremacoffeegarage.com.au • Crema D’Oro 1A Norfolk St Killara 0411 160 170 cremadoro.com.au • Custom Coffee Brands 260 Nolan St Unanderra 02 9620 5000 customcoffeebrands.com • Daily Grind Coffee Roasters 1/9 Bergin St Gerringong 0406 407 953 dailygrindcoffee.com.au • Daily Ritual 52/195 Beardy St Armidale 02 6772 7545 dailyritual.com.au • Danes Specialty Coffee 28 Dale St Brookvale 02 9938 4522 danes.com.au • Darks Coffee Roasters 294 Turton Rd New Lambton 0403 367 473 darks.com.au • Delano Specialty Coffee 85 Montague St North Wollongong 1300 335 266 delanocoffee.com.au

beanscenemag.com.au

• Espressology 4/8 Bonz Pl Seven Hills 1300 731 377 espressology.com

• Gloria Jean’s Coffees 11 Hoyle Ave Castle Hill 1800 689 550 gloriajeanscoffees.com.au

• Euroespresso Machine Co 165 Parramatta Rd Annandale 02 9650 7000 euroespresso.com.au

• Goliath Coffee Roasters 6/1199 The Horsley Dr Wetherill Park 0422 039 973 goliathcoffee.com.au

• Expat. Roasters 4 Leong Pl Baulkham Hills 0484 221 416 expatroasters.com

• Good Eddy 187 Lords Pl Orange 02 6361 7379 goodeddy.com.au

• Fish River Roasters 67 Corporation Ave Robin Hill 02 6331 7171 fishriverroasters.com.au

• Gourmet Gold Coffee 15/12 Mars Rd Lane Cove West 02 9420 0186 gourmetgold.com.au

Tailor-made technology, driven by innovation Discover Brambati’s experience and continuous research in complete installations for coffee processing.

BRAMBATI S.p.A — via Strada Nuova, 37 27050 Codevilla (PV) ITALY tel: +39 0383 373100 | www.brambati.it | info@brambati.it

ROASTERS DIRECTORY 2021 • Grace and Taylor Coffee Company 3/292 King St Newtown 0478 539 464 graceandtaylor.com.au • Green Bean Coffee 13/23A Mars Rd Lane Cove West 0431 701 401 greenbeancoffee.com.au • Grinders Coffee 204 Norton St Leichhardt 02 8568 1708 grinderscoffee.com.au • Ground Control Coffee 5/29 Industry Dr Tweed Heads South 07 5513 0892 groundcontrolcoffee.com.au • Guerrilla Roasters 2/10 Shelley Rd Moruya 0414 531 203 guerrillaroasters.com • Gypsy Coffee Roasters 1/112 McEvoy St Alexandria 02 9318 2345 gypsyespresso.com.au • Haven Specialty Coffee 85 Harbour St Haymarket 02 9281 9300 havenspecialtycoffee.com.au • Hennessy Coffee 41/85-115 Alfred Rd Chipping Norton 1300 782 229 hennessycoffee.com.au • Hills & Dee Coffee Roasters 42/112 McEvoy St Alexandria hillsdeecoffee.com • Hit n Run 117 Junction St Nowra 0481 305 309 hitnruncoffee.com.au • Inca Coffee Roasters Ocean Palms Close Wamberal 0466 438 482 incacoffee.com.au • Infinity Coffee Roasters 3/16 Salisbury Rd Hornsby 0420 399 190 infinitycoffeeroasters.org • iRoast Coffee 9 Baker St Banksmeadow 0414 169 854 • JDE Coffee 18 Forrester St Kingsgrove 1300331753 jacobsdouweegbertsprofessional. com.au • Jibbi Little Roasting Co 1205/83 Harbour St Haymarket 0426 265 492 jibbijug.com.au

• Julius Meinl 4/142 –144 Spit Rd Mosman 0435 386 440 18sixty2.com.au

• Macchiato Roastery 2/338 Pitt St Sydney 02 9262 9525 macchiato.com.au

• Mongrel Joe’s 3/32 Lilian Fowler Pl Marrickville 02 9519 3114 mongreljoes.com

• KaapiKaapi Coffee Roasters 2 Wongajong Cl Castle Hill 0408 166 564 kaapikaapi.com.au

• Mackellar Range Australian Coffee 48 Hayward Ridge Hogarth Range 0422 100 170 mackellarcoffee.com.au

• Morgan’s Coffee Roasters Unit 16, 84 – 90 Old Bathurst Rd Emu Heights 02 4735 0600 morganscoffee.com

• Kahawa Estate Coffee 374 Houghlahans Creek Rd Teven 0404 834 795 kahawaestate.com.au • Karmee Coffee 18-20 Cleg St Artarmon 02 9966 8488 karmee.com • King Carlos Coffee Roasters 18 Weston Rd Hurstville 02 9580 1300 kingcarloscoffee.com.au • Kingswood Coffee 644 George St Sydney 0447 777 567 kingswoodcoffee.online

beanscenemag.com.au

• Maillot Jaune Premium Coffee PO Box 323 Tamworth 0418 416 133 mjcoffee.com.au • Main Ridge Coffee Heathmere Cl Moonee Beach 0408 811 008 main ridge coffee.com.au

• Kwila Coffee 53 Dawson St Lismore 0420 343 284 kwila.coffee

• Marvell Street Coffee Roasters 1/11 Grevillea St Byron Bay 0408 186 632 marvellstreet.com

• La Casa Del Caffe 1/8 Saggart Field Rd Minto 02 9824 6071 lacasadelcaffe.com.au

• Maverick Coffee 8/171 Princes Hwy Ulladulla 02 4454 0677 maverickcoffee.com.au

• Leaf Cafe & Co 4/10 Straits Ave South Granville 02 9632 1463 leafcafe.com.au

• Maxima Coffee Roasters Shop 67-69, 189 Ocean View Rd Ettalong Beach 02 43424422 maximacoffee.com.au

• LHM Foods 465 Victoria Ave Chatswood 02 9922 6886 lhmfoods.com.au • Little Giant Roasters 525 Willoughby Rd Willoughby 02 9958 7406 instagram.com/littlegiantroasters • Little House Coffee Co 14/42-48 Abel St Jamisontown 0492 933 318 littlehousecoffeeco.com.au • Little Italy Coffee Roasters 18/8 Tilley Ln Frenchs Forest 02 9453 2009 licr.com.au • Little Street Roasters 1/4 Harbord Crt Forster 0401 498 732 littlestreetroasters.com • Love Beans Coffee 365 High St Penrith 0488 220 032 lovebeans.com.au

• Mad Coffee Capsules 1/441 – 443 Victoria St Wetherill Park 0404 838 376 madcoffeecapsules.com.au

• Mecca Coffee Roasters 26 Bourke Rd Alexandria 02 9698 8448 mecca.coffee • Melitta Professional Coffee Solutions Pty Ltd 20/77-79 Bourke Rd Alexandria 02 8075 0350 melitta-professional.com.au • MG Coffee 2/200 William St Woolloomooloo 0405 760 199 mgcoffeeroaster.onuniverse.com • Milton Coffee Co 27 Myrtle St Milton 0423 009 350 miltoncoffeeco.com.aui • Mocha Coffee 5/13-21 Cadogan St Marrickville 02 9565 5227 mochacoffee.com.au

• Mount K Coffee 11/7-15 Gundah Rd Mt Kuring-gai 02 9472 8500 mountkcoffee.com.au • Mr Black Spirits 25 Portsmouth Rd Erina 0438 918 688 mrblack.co • Mule Coffee Roasters 16 Buckley St Marrickville 0450 676 871 colombianconnectioncoffee. com.au • Mutch & Moore 3/32 Lilian Fowler Pl Marrickville 02 9519 3114 mutchmoore.com.au • Nat’s Coffee 29 Kays Ln Alstonville 02 6628 3666 natscoffeeco.com.au • Neoma Coffee 1/9-11 Baaker St Banksmeadow 02 9666 1273 neomacoffee.com.au • Nerissimo Coffee PO Box 281 Croydon Park 0449 966 207 nerissimocoffee.com.au • Nestle Professional 1D Homebush Bay Dr Rhodes 0439 918 328 nestleprofessionalbeverages.com. au/ • Nine Yards Coffee 2/11 Green St Brookvale 02 8413 0837 nineyardscoffee.com.au • Normcore Coffee 9/20 Loyalty Rd North Rocks 0421 556 679 normcorecoffee.com.au • North Coast Coffee Roasters 3 Willis Rd Woolgoolga 02 6654 8060 northcoastcoffee.com • Numero Uno Coffee Roasters 7 May St St Peters 02 8399 0111 numerouno.com.au

INFO@CWE.COM.AU

(03) 9462 5055

MELBOURNE

M AZZER Leading manufacturer of quality coffee grinders, grinder-dosers and accessories. Cutting edge technology and innovative design compliments their renowned reliability for performance and standard. Mazzer – sharp and accomplished.

SYDNEY

SALES@CWE.COM.AU

WWW.CWE.COM.AU

(02) 9533 2693

ROASTERS DIRECTORY 2021 • Pablo & Rusty’s 3 Plassey Rd North Ryde 02 9807 6293 pabloandrustys.com.au

• Roasters With Altitude 245 Wilson St Eveleigh 0411 032 961 roasterswithaltitude.com.au

• Silverskin Coffee Roasters 43 Oakdale Rd Gateshead 0422 436 137 Silverskincoffer.com

• The Killer Coffee Co 26 Fariola St Silverwater 02 9877 5552 killercoffeeco.com.au

• Painted Blue Coffee Roasters 3 Reserve Rd Grassy Head 0456 436 222 paintedblue.com.au

• Roastville Coffee Roasters 157 Victoria Rd Marrickville 02 9560 4802 roastville.com.au

• Single O 28B Cranbrook St Botany 02 9693 2232 singleo.com.au

• The Little Coffee Co 6/114-116 Somers St Lawson 0477 114 362 thelittlecoffeeco.com.au

• Roastworks Coffee Co 1/61 Middleton Rd Cromer 1300 44 26 33 roastworks.com.au

• Six Degrees Coffee Roasters 4/10 Straits Ave South Granville 02 9632 1463 sixdegreescoffee.com.au

• The Little Marionette 26D Mansfield St Rozelle 02 9557 6980 thelittlemarionette.com

• Ronita Espresso 3/314 Hoxton Park Rd, Liverpool 02 8783 7878 ronita.com.au

• Six8 Coffee Roasters 92 Meehan St Yass 0403 060 367 six8coffee.com

• The Mobile Coffee Group 4/3 Richard Close North Rocks 1300 746 020 themobilecoffeegroup.com.au

• Rush Roasting Co 293-295 Bong Bong St Bowral 0410 487 945 rushroasting.com.au

• Skittle Lane 40 King St Sydney 0466 406 463 skittlelane.com

• The Wood Roaster 9-11A Shepherd St Marrickville 02 8722 9900 thewoodroaster.com.au

• Sacred Grounds Coffee 1/16 Baker St Banksmeadow 02 9550 2222 sacredgroundsorganic.com

• Soprano Coffee C1/1 Campbell Pde Manly Vale 0408 791 960 sopranocoffee.com.au

• Salvador Coffee 1A/7 Unwins Bridge Rd St Peters 0410 545 423 salvadorcoffee.com.au

• Sprocket Roasters 24 Wyong Rd Lambton 02 4957 3344 sprocketroasters.com.au

• Three Arrows Coffee 4/89-97 New Canterbury Rd Petersham 02 8540 5621 threearrowscoffee.com.au

• Sample Coffee Roasters Suite 1.03, 75 Mary St St Peters 02 8294 9112 samplecoffee.com.au

• St Dreux Coffee 3/93 Jedda Rd Prestons 0409 439 906 saintdreux.com

• Santos 169 Bonds Rd Riverwood 02 9584 2544 santoscoffee.com.au

• Stoka Coffee Company 5B/17 Park Avenue Ln Coffs Harbour 0477 776 397 stokacoffee.com.au

• Paradox Coffee Roasters 3/167 Prospect Hwy Seven Hills 1800 849 335 paradoxroasters.com • Parlour Lane Roasters 49 Market St Sydney 02 8262 0032 qthotelsandresorts.com • Peaberrys Coffee Roasters 81 Maitland Rd Islington 02 4962 4222 peaberrys.com.au • Peak Coffee Australia 1/30 Jambali Rd Port Macquarie 02 6581 2677 peakcoffee.com.au • Pine Tea & Coffee 17/8 Gladstone Rd Castle Hill 02 9680 9117 pineteacoffee.com.au • Platform 9 Coffee Roasters 1/315 Townsend St Albury 61421043921 p9coffee.com.au • Play Coffee 1/13 Dickson Ave Artarmon 0430 152 747 playcoffee.com.au • Premium Coffee Roasters 1/8 Jindalee Rd Port Macquarie 0428 214 155 premiumcoffeeroasters.com.au • Primary Coffee Roasters 1/9 Ward Ave Potts Point 0404 124 153 primarycoffeeroasters.com • Primo Caffe 441-443 Victoria St Wetherill Park 02 9757 1010 primocaffe.com.au • Red Parrot Coffee 23 Hubbard St Islington 1300 001 899 redparrotcoffee.com.au

• Schibello Coffee 21 Leeds St Rhodes 02 9807 6034 schibellocoffee.com • Segafredo Zanetti Australia 9/4 Huntley St Alexandria 02 9310 3664 segafredo.com.au • Seven Miles Coffee Roasters 75 Kenneth Rd Manly Vale 1300 132 507 sevenmiles.com.au • Short Street Coffee Roasters 4/8 Bonz Pl Seven Hills 1300 097 824 shortstreet.coffee • Siboni’s Coffee 975 Pacific Hwy Pymble 02 9440 3173 siboniscoffee.com.au

• Reuben Hills 61 Albion St Surry Hills 02 9211 5556 reubenhills.com.au

• Silver Linings Coffee PO Box 131 Bonville 0422 138 433 silverliningscoffee.com.au

• River Roast 202 High St Maitland 0406 398 001 riverroast.com.au

beanscenemag.com.au

• Swell Coffee 42/124-130 Auburn St Coniston 02 4203 5440 swellcoffee.com.au • The Coffee Bean Roasting House 15 Douglas Mawson Rd Dubbo 1300 654 001 coffeebean.com.au • The Coffee Guy PO Box 6325 Baulkham Hills 1800 067 619 thecoffeeguy.net.au • The Coffee Roaster 380 Botany Rd Alexandria 02 8599 1599 coffee.com.au • The Grounds 7A/2 Huntley St Alexandria 02 9699 2225 thegrounds.com.au • The Grounds Roastery 7a/2 Huntley St Alexandria 02 9699 2225 thegroundsroastery.com.au

• Three Pence Roasters 18 Woodfield Blvd Caringbah 0414 723 953 threepenceroasters.com.au • Toby’s Estate Coffee Roasters 32-36 City Rd Chippendale 1300 074 178 tobysestate.com.au • Triple Pick Coffee 17 Gray St Bondi Junction 02 9388 9015 triplepickcoffee.com.au • Underground Coffee Roasters 7/2187 Castlereagh Rd Penrith 0410 586 724 undergroundcoffee.com.au • Vittoria Food & Beverage 118 Wetherill St Silverwater 02 9748 0299 vittoriafandb.com • Volere Espresso 32 Lady Penrhyn Dr Unanderra 1300 552 883 globalbeveragesolutions.com.au • White Horse Coffee 42 Flora St Kirrawee 1300 942 123 whitehorsecoffee.com.au • White Owl Coffee 358 Wodonga Pl Albury 02 6021 2312 whiteowlcoffee.com.au

ROASTERS DIRECTORY 2021 • Will & Co Shop 7, Level 1, 184 Campbell Pde Bondi Beach willandco.com.au • William De Nass Coffee Roasters 5B/18-20 Phillips Rd Kogarah 0435 214 483 williamdenasscoffee.com.au • Witham’s Coffee 5 Salisbury Rd Hornsby 02 9482 1122 withams.com.au • WKSHOP 3/167 Prospect Hwy Seven Hills 1800 849 335 wkshop.com.au • Wolfpack Coffee Roasters 10 Edwin St Mortlake 02 8765 0633 wolfpackcoffee.com.au • Yi’Ke Coffee Orpington St Ashfield 0414 246 363 yike.coffee • Zentveld’s Coffee 193 Broken Head Rd Newrybar 02 6687 2045 zentvelds.com.au • Zeta’s Coffee 119 Blissetts Rd Carool 07 5590 7296 zetascoffee.com.au

QLD • Abrisca 28 Manilla St East Brisbane 0411 859 579 abrisca.com • Abrisca Roasters 28 Manilla St East Brisbane 07 3217 3316 abrisca.com • Anchorage Coffee 10 Beach Rd Surfers Paradise 1800 849 335 anchoragecoffee.com.au • Aromas Coffee Roasters 60 Alexandra Pl Murarrie 07 3393 9324 aromas.com.au • Articulate coffee Sheffield Ct Browns Plains 0432 157 161 articulatecoffee.com • Bacano Coffee Roasters 5 Commerce Cct Yatala 0433 049 289 bacanocoffee.com.au • Barrarister Coffee PO Box 1431 Burpengary 0415 335 098 • Bear Bones Coffee 68 Mclachlan St Fortitude Valley 0400 517 934 bearbones.com.au

• Zoom Coffee 1/65 Piper Dr Ballina 0448 263 333 zoomcoffee.com.au

• Bellissimo Coffee 30 Wandoo St Fortitude Valley 07 3185 2945 bellissimocoffee.com.au

NT • Blast Coffee Roasters 26 Cox Cres Katherine 0427 348 915 blastcoffee.com.au • Chico Loco Coffee Roasters 10/41 Georgina Cres Palmerston chicolocoroasters.com • Dtown Coffee Roasters 48 Tower Rd Rapid Creek 0404 055 095 dtowncoffeeroasters.com • Jay’s Coffee Bar 1/10 Witte St Winnellie 0407 226 055 jayscoffeebar.com

• Besito Coffee 1C/7 Ern Harley Dr Burleigh Heads 0415 862 088 besitocoffee.com • Billy’s Coffee Cairns 57/89 Grafton Cairns 0416 372 008 billyscoffeecairns.com • Black Cat Coffee 1588 Murphys Creek Rd Murphy’s Creek 0400 116 525 blackcatcoffee.com.au • Black Sheep Coffee Roasters 109 Norman St Woolloongabba 1300 066 459 blacksheepcoffee.net.au

• Just Coffee Beans NT Mobile Darwin River 08 8945 9746 justcoffee.com.au

• Blackstar Coffee Roasters 3/62 Didsbury St East Brisbane 07 3217 2323 blackstarcoffee.com.au

beanscenemag.com.au

• Blue Sky Coffee 9/25 Lerna St Woolloongabba 0409 963 643 blueskycoffee.coffee

• Coffee Works 136 Mason St Mareeba 07 40924101 coffeeworks.com.au

• Bounce Coffee Company 87 Ingham Rd West End 1800 426 862 bouncecoffee.com

• Crafted Bean 2 Lonergans Ln Eumundi 0411 220 082 craftedbean.com.au

• Burleigh Roasting Co 32a Hutchinson St Burleigh Heads 0499 244 633 burleighroastingco.com.au

• Crater Mountain Coffee 10246 Kennedy Hwy Upper Barron 0419 936 365 cratermountain.com.au

• Café de La Noria 3/21 Yuletide St Holland Park West 0435 060 639 cafedelanoria.com • Cafetal Coffee Roasters 15 Overend St East Brisbane 07 2104 7998 cafetalroasters.com.au • Campos Coffee 19/300 Cullen Ave East Eagle Farm 07 3630 2288 camposcoffe.com • Carf Coffee 19/10 Eagle St Brisbane 07 3289 2596 carfcoffee.com.au • Chilli Coffee 6 Wattle Tree Crt Albany Creek 07 3264 3889 chillicoffee.com.au • Clandestino Roasters 2/59 Rene St Noosaville 1300 656 022 clandestino.com.au • Cleanskin Coffee 221/193 South Pine Rd Brendale 07 3889 8449 cleanskincoffeeco.com.au • Coffee Bean Estate 2 Pier Point Rd Cairns 07 4051 3688 coffeebeanestate.com.au • Coffee Dominion 293 Ingham Rd Garbutt 07 4724 0767 coffeedominion.com.au • Coffee Roasters Collective 164 Brisbane St Ipswich 0413 000 979 coffeeroastersco.com.au • Coffee Sisters 110 Monaco St Broadbeach Waters 07 5538 5655 coffeesisterscafe.com.au • Coffee Supreme 27 Balaclava St Woolloongabba 1800 232 671 coffeesupreme.com

• Cre8ive Coffee 4/42 Lawrence Dr Nerang 07 5527 2717 cre8ivecoffee.com.au • Cubbyhouse Coffee Roasters 14/1147 South Pine Rd Arana Hills 0447 436 695 cubbyhousecoffee.com.au • Cuppa Cabana McBean St Yeppoon 0488 923 394 cuppacabana.com.au • Dancing Bean Specialty Roasters 164 Brisbane St Ipswich 0413 000 979 dancingbean.com • DHC Coffee Co 2/5-11 Jardine Dr Redland Bay 0417 419 365 dhcoffee.com.au • Domigo Coffee 165 Byrnes St Mreeba 07 4092 7877 domigocoffee@qld.chariotnet.au • Dramanti Artisan Roaster 3/471 Lytton Rd Morningside 07 3108 8338 dramanti.com • Dreamtime Coffee 0436 031 690 dreamtimecoffee.com.au • East Australia Coffee Company 636 Gilston Rd Gilston 0412 233 451 eacc.com.au • Elixir Coffee Roasters 10-12 Hayward St Stafford 07 3356 5652 elixircoffee.com.au • Entity Coffee 26 Duke St Sunshine Beach 07 5474 9222 costanoosa.com.au

Brazil Proudly providing coffee to the world POWERED BY

ROASTERS DIRECTORY 2021 • Essential Coffee 32 Hutchinson St Burleigh Heads 1300 324 111 essentialcoffee.com.au

• Intense Coffee 34 Counihan St Ormiston 0413 906 618 intensecoffee.com

• Mantle & Moon 322 Moggill Rd Indooroopilly 07 3062 2522 mantlegroup.com

• Passport Specialty Coffee 49 Toombul Rd Northgate 0423 005 050 passportcoffee.com.au

• Extraction Coffee Roasters 7/3375 Pacific Hwy Slacks Creek 0419 674 737 extractioncoffeeroasters.com.au

• Jaques Coffee 137 Leotta Rd Mareeba 07 4093 3284 jaques.coffee

• Merlo Coffee 320 Fison Ave East Eagle Farm 61736204200 merlo.com.au

• Pioneer Coffee Roastery 1/41 Pioneer Rd Yandina 07 5446 8099 pioneercoffee.com.au

• First Batch Coffee Roasters 2/8 Venture Dr Noosaville 0410 611 472 firstbatchcoffee.com.au

• Java Gourmet Coffee Cnr Days & Old Coach Rds Upper Coomera 0434 634 831 javagourmet.com.au

• Merlo Coffee 104 McLachlan St Fortitude Valley 07 3257 0465 merlo.com.au

• Pirate Coffee 4/366 Moggill Rd Indooroopilly 07 3378 6482 piratecoffee.com.au

• Mifeia Coffee 4/31 Dominions Rd Ashmore 07 5564 9868 mifeia.com.au

• Premiato Coffee 6/179 Currumburra Rd Ashmore 1800 444 999 premiatocoffee.com.au

• Mighty Wonders Coffee Roasters PO Box 55 Toowong 0403 356 452 mightywonders.coffee

• Primal Coffee Roasters Shop 4/134 Evan St Mackay 0406 338 554 primalcoffeeroasters.com

• First Fruits Coffee 129-133 Olsen Ave Labrador 0437 631 580 firstfruits.coffee • Flying West Coffee Roasters 13/9 Fellowship Dr Doonan 07 5471 1865 flyingwest.com.au • Fonzie Abbott Espresso 41-45 Crosby Rd Albion 07 3162 7552 fonzieabbott.com • Fortitude Roasters 4/65 Manilla St East Brisbane fortituderoasters.com • Fox Coffee 3 Ellison Rd Geebung 07 3216 2318 foxcoffee.com.au • Freelance Roasting 1/58 The Strand North Ward 0407 233 492 freelanceroasting.com • Glasshouse Mountains Coffee 4288 Bruce Hwy Glasshouse Mountains 07 5493 0008 glasshouseecolodge.com • Groundskeeper Willie 1 Allen St Moffat Beach 0447 299 934 groundskeeperwillie.com • Hardyboys Coffee Company 1150 Creek Rd Carindale 0432 711 997 hardyboys.com.au • Hervey Bay Coffee 3/97 Old Maryborough Rd Pialba 0438 536 166 herveybaycoffee.com.au • Iggys Coffee 6/8 Finsbury St Newmarket 07 3356 8887 iggyscoffee.com.au • Industry Beans Newstead 18 Proe St Newstead 07 3180 1190 industrybeans.com

• Joy - Organic Coffee Roaster 18/109 West Burleigh Rd Burleigh Waters 0423 425 483 joybeans.com.au • Kadilly Coffee 4 Charlotte Ct Kalkie 0402 092 953 • Kai Coffee 1/40 Technology Dr Warana 0403 473 282 kaicoffee.com • Latitude Coffee 2/28 Flinders Pde North Lakes 0400 501 890 latitudecoffee.com.au • Lincoln Coffee Roasters 2/15 Exeter Way Caloundra West 0427 802 250 lincolncoffeeroasters.com.au • Little Chief 307 Queen St Brisbane 0411 619 488 instagram.com/littlechiefbrisbane • Little Cove Coffee Co 4/205 Weyba Rd Noosaville 07 5440 5422 littlecovecoffee.com.au • Lucaffe Australia 906 Stanley St East East Brisbane 1300 866 173 lucaffe.com.au • Maleny Coffee 48 Teutoberg Ave Witta 0409 874 267 malenycoffee.com.au • Mambo Coffee Roasters 2/100 Sugar Rd Maroochydore 1300 062 626 mambocoffee.com.au • Manna Beans 2/4 Willingdon St Archerfield 0400 733 033 mannabeans.com.au

beanscenemag.com.au

• Moda Aroma 2/127 Anderson St Manunda 0400 055 751 modaaroma.com • Montville Coffee 20 Balmoral Rd Montville 07 5478 5585 montvillecoffee.com.au • Mount Tamborine Coffee Plantation 636 Gilston Rd Gilston 0408 867 143 mtcp.com.au

• Q Roasters 44 Wolverhampton St Stafford 07 3172 6878 qroasters.com.au • Ransom Coffee Roasters 29/170-182 Mayers St Cairns 07 4019 2282 ransomcoffee.com • Renegade Roasters 6/25 Michlin St Moorooka 0468 674 103 renegaderoasters.com.au

• Neli Coffee 4/293 MacDonnell Rd Clontarf 07 3284 9909 nelicoffee.com.au

• Retail Food Group Level 4, 35 Robina Town Centre Dr Robina 07 5591 3242 rfg.com.au

• North Queensland Gold Coffee 136 Ivicevic Rd Paddys Green 07 4092 2785 nqgoldcoffee.com.au

• River City Coffee Roasters 5/30 Shore St West Ormiston 0437 110 056 rivercitycoffee.com.au

• O’GaBee Coffee Roastery 300 George St Brisbane City 0422 431 985 ogabee.com.au

• Semi-Pro Coffee 8/75 Flinders Pde North Lakes 0411 814 432 semi-pro.cc

• Open Coffee 64 Meadow Ave Coopers Plains 07 2103 1026 opencoffee.com.au

• Seven Miles Coffee Roasters 19 Maud St Newstead 1300 132 507 sevenmiles.com.au

• Padre Coffee Noosa 10 Eenie Creek Rd Noosaville 07 5474 2036 padrecoffee.com.au

• Silipo Coffee 9/54 Bailey Cres Southport 07 5528 0613 silipocoffee.com.au

• Paradox Coffee Roasters 10 Beach Rd Surfers Paradise 1800 849 335 paradoxroasters.com

• Simply Beans Boutique Coffee Roasters B6/10-14 Compton Rd Underwood 07 32082900 simplybeans.com.au

• Parallel Roasters 2/49 Jijaws St Sumner Park 0434 025 700 parallelroasters.com

NO PRESSURE, NO PAIN, NO GAIN

ROASTERS DIRECTORY 2021 • Sipping Duck Coffee Roasters 29 Johnston St Stratford 07 4058 1958 sippingduck.com.au

• White Whale Coffee Roasters 2/4-16 Tingira St Cairns 0429 170 398 whitewhalecoffee.com.au

• Six of One Coffee Roasters 1A The Mills Precinct, 269 Ruthven St Toowoomba 0411 965 155 sixofone.com.au • Social Coffee 113 Sheridan St Cairns 0413 444 837 socialcoffee.com.au • Solid Ground Roasters PO Box 194 Buderim 07 3899 6704 solidgroundroasters.com.au • South Coast Coffee Co 15 Via Roma Isle of Capri 07 5592 0868 sccoffee.com.au

• BLK MRKT Coffee 18 Vintage Rd Underdale 0401 514 834 blkmrktcoffee.com

• Dawn Patrol Coffee 59 Grants Gully Rd Chandlers Hill 0412 397 536 dawnpatrolcoffee.com.au

• Wolff Coffee Roasters 140 Gerler Rd Hendra 07 3267 5551 wolffcoffeeroasters.com.au

• Boston Bean Coffee Company 122 Mortlock Tce Port Lincoln 61459307465 bostonbean.com.au

• De Groot Coffee Co 89 Hill St Port Elliot 08 8554 2328 degrootcoffeeco.com.au

• Yowie Coffee Yowie Park Kilcoy 0400 540 015 yowiecoffee.com.au

• Brasil Specialty Coffee PO Box 1537 Mount Gambier 0439 152 261 brasilspecialtycoffee.com.au

• Zarraffa’s Coffee 124 Distillery Rd Eagleby 07 5500 0800 zarraffas.com

• Bricks & Mortar Coffee Co 2A/4 Wehl St North Mount Gambier 08 7120 6926 bricksmortarcoffee.com.au

• Zinc Coffee Unit 3, 10 Tombo St Brisbane 0403 178 431 zinccoffee.com.au

• Studio Solo & Co Sandgate Rd Brisbane 07 3266 6789 • Sunshine Coast Coffee Roastery 7 Page St Kunda Park 07 5476 8400 coffeebeanroastery.com.au • Supreme Roasters 1-2/5 Commerce Cct Yatala 07 3801 8989 supremeroasters.com.au • Tamborine Mountain Coffee Plantation 64 Alpine Tce Mt. Tamborine 07 5545 2777 tamborinemountaincoffee.com.au • Tattooed Sailor Coffee Roasters 176 Newell St Cairns 0420 901 414 tattooedsailor.com.au • The Coffee Roaster Un 1 / 7 Anthony St West End 07 3999 8900 coffee.com.au • The Establishment Coffee Company 10/36-38 Newheath Dr Arundel 0479 159 549 establishmentcoffee.com.au

• 1645 Coffee Roasters 30 Sunbeam Rd Glynde 08 8365 6005 1645.com.au • Adelaide Hills Coffee Roasting 31 Cameron Rd Mount Barker 0409 674 764 justcoffeesa.com.au • Altura Coffee 163 Grange Rd Beverley 08 8244 8300 alturacoffee.com.au • Arrosto Coffee 152 18th St Renmark 0418 850 157 arrostocoffee.com.au • b3 coffee 2/231 Main Rd Blackwood 0421 830 020 b3coffee.com.au • Barista Sista Beanery 29D Murray St Nuriootpa 08 8562 2882 baristasistacoffee.com.au • Barossa Coffee Roasters 85 Krieg Rd Seppeltsfield 08 8562 8652 barossacoffee.com

• Tim Adams Specialty Coffee 3/14 Textile Ave Warana 0407 742 183 timadams.net.au

• Bean Addiction 18-28 Tanunda Rd Nuriootpa 08 8562 2680 beanaddiction.com.au

• Vincenza Coffee 14 Newspaper Pl Maroochydore 07 5475 4332 vincenzacoffee.com.au

• Bean Revolution 22 B26 Wayville 0403 533 437 beanrevolution.com.au

beanscenemag.com.au

• By 6 Coffee Roasters 7 St James Dr Littlehampton 0400 340 388 by6coffeeroasters.com.au • Cafetal Coffee Co 10 College Rd Kent Town 0490 505 304 cafetalcoffeeco.com • CBTB Coffee House 394 Henley Beach Rd Lockleys 08 8443 4007 cbtb.coffee • Cherry Pickers Coffee Co Clarence Park 0437 004 490 cherrypickerscoffee.com.au • Cibo Espresso Australia 4/424 North East Rd Windsor Gardens 1300 722 585 ciboespresso.com.au • Cirelli Coffee Roasting Co 22 Musgrave Ave Welland 0447 847 897 cirellicoffee.com.au • Coffee Bean Trading Company 1080 South Rd Edwardstown 08 7282 7007 coffeebeantrading.com.au • Coffee Journey/Vinage 640 Grange Rd Henley Beach 0433 588 089 coffeejourney.com.au • D’Angelo Coffee 35 Cawthorne St Thebarton 08 8352 6313 dangelocoffee.com.au • Dal Mare Coffee Roastery 189 Main Rd McLaren Vale 0410 067 199 dalmarecoffee.com.au

• Dimattina Coffee 13 Indama St Regency Park 08 7070 0984 dimattinacoffee.com.au • Five Senses Coffee 143 Melbourne St North Adelaide 08 9528 6200 fivesenses.com.au • Fleurieu Roast 173 Port Rd Aldinga 0499 050 800 fleurieuroast.com.au • Green Elephant Coffee 469 The Parade Magill 08 8361 2205 greenelephantcoffee.com • Grind Roast Masters 4/61-65 Tapleys Hill Hendon 08 8447 7005 thegrind.com.au • Hark! Coffee Roasters 65 Duthy St Malvern 08 7226 8053 harkcoffee.com.au • Horrock’s Bounty Coffee Roaster 156 Warenda Rd Watervale 0418 830 868 horrocksbounty.com.au • Java Lifestyle Coffee & Tea 2/84 Gorge Rd Newton 08 8365 4884 javalifestyle.com.au • Kappy’s Tea & Coffee Merchants 1/22 Compton St Adelaide 08 8231 3133 kappys.com.au • Kicco Espresso 1/54 Cottage Ln Hackham 08 8354 1150 kicco.com.au • La Crema Coffee Roasters 14 Denis St St Marys 08 8463 1650 lacremacoffee.com.au • Mahalia Coffee 2 Flint St Robe 08 8768 2778 mahaliacoffee.com.au • McLaren Vale Coffee Co 200 Chalk Hill Rd McLaren Vale 0412 112 139 mclarenvalecoffee.com.au

BORN & BRED LOCALLY IN NEWTOWN

Partner with Campos

ROASTERS DIRECTORY 2021 • Monastery Coffee 11 Petrova Ave Windsor Gardens monasterycoffee.com.au • Monjava Coffee 4 Boden Ct Windsor Gardens 08 8334 8230 monjava.com.au • My Kingdom for a Horse 191 Wright St Adelaide 08 8410 7408 mykingdomforahorse.comau • Nievole Distributors 4 Boden Ct Windsor Gardens 08 8334 8230 nievole.com.au • Patio Coffee Roasters 678 South Rd Glandore 08 8463 1651 patiocoffee.com.au • Presstwood Coffee Roasters 1/1 Barrpowell Rd Welland 08 8241 5733 presstwoodcoffeeroasters.com • Red Berry Espresso 2 L’Estrange St Glenside 08 7120 2385 redberryespresso.com.au • Ricca Coffee Company 2 West Thebarton Rd Thebarton 08 8234 0750 riccacoffee.com.au • Rio Coffee 22 Nelson St Stepney 08 8362 3376 riocoffee.com.au

• The Coffee Barun 132A Tolley Rd St Agnes 0407 780 134 thecoffeebarun.com.au

• Orion Australia 2 East Goderich St Deloraine 1800 752 784 orionaustralia.com.au

• Acoffee 30 Sackville St Collingwood 0478 650 578 acoffee.com.au

• The Coffee Bean Shop 58 Adelaide Central Market Adelaide 08 8346 5222 thecoffeebeanshop.com.au

• PLCoffee Company 87 Port Hills Rd Bridport 03 6356 0329 potluckcoffee.com.au

• AESP Coffee 25 Parkhurst Dr Knoxfield 03 9800 0088 aesp.com.au

• Ritual Coffee 6/31A Churchill Park Dr Invermay 03 6334 9743 ritualcoffee.com.au

• Allpress Espresso 80 Rupert St Collingwood 03 8415 5777 allpressespresso.com.au

• South Roast Coffee 380 Fire Tower Rd Koonya 0439 001 588 southroast.com.au

• Amanti Gourmet Coffee 17-21 George St Blackburn 1800 263 333 amanticoffee.com

• Artizan Specialty Coffee 19 Liverpool St Hobart 03 6234 5991

• Straight Up Roasters 10 Sunderland St Moonah 0424 916 491 straightuproasters.com.au

• Amore Coffee Shop T9 Moonee Ponds Central, 18 - 20 Homer St Moonee Ponds 03 9372 7911

• Clique Coffee 7A/54 Browns Rd Sandy Bay 0439 280 867 cliquecoffee.com.au

• TasCaffé Coffee Roasters 5/121 Gormanston Rd Derwent Park 03 6273 1125 tascaffe.com.au

• Astur Coffee 1/190 Edwardes St Reservoir 1800 518 234 asturcoffee.com.au

• Coffee Plus 308/70 Murray St Hobart 03 6231 6737 coffeeplus.com.au

• Tasmanian Coffee Roasters 7A/54 Browns Rd Kingston 0419 117 502 tasmaniancoffee.com.au

• Cubed Espresso 98 Pirates Bay Dr Eaglehawk Neck 0400 059 061 cubedespresso.com.au

• The Beansmith 60 Lymington Rd Cygnet 0416 246 137 thebeansmith.com.au

• Au79 27-29 Nicholson Street Abbotsford 03 9429 0138 au79cafe.com.au

• The Chapel 50 Cattley St Burnie 03 6432 3460 chapelcafe.com.au

• Axil Coffee Roasters 322 Burwood Rd Hawthorn 03 9819 2645 axilcoffee.com.au

• Villino Coffee Roasters 30 Criterion St Hobart 03 6231 0890 villino.com.au

• Bailey Coffee 20 Provost St North Melbourne 044 828 6642 jbcoffee.com.au

• Zimmah Coffee Roasters 219B Murray St Hobart 03 6235 5044 zimmah.com.au

• Batch Coffee Roasters 2A Viking Court Cheltenham 03 9995 9084 batchcoffeeroasters.com.au

• The Difference Coffeehouse 2 West Thebarton Rd Thebarton 08 8234 0750 differencecoffee.com.au • Two Fish Coffee 51 Arbury Park Rd Aldgate 0417 089 532 twofishcoffee.com.au

• De Lacey Coffee Roasters 6 Fleet St Moonah 03 6274 1422 cafedelacey.com.au

• San Piero Coffee 54 Commercial St East Mount Gambier 0409 281 545 sanpierocoffeeroasters.com • Segafredo Zanetti Australia 8 Kingston Ave Richmond 08 8351 9600 segafredo.com.au • Sicilia Coffee 821 Main North Rd Pooraka 08 8262 2323 siciliacoffee.com.au • Simply Coffee 43A Rundle St Kent Town 08 8363 9017 simplycoffee.com.au • Soho Coffee Roasters 233 Morphett St Adelaide 0401 074 131 soho-coffee-roasters. mybigcommerce.com • Soul City Roasters 238C Brighton Rd Somerton Park 0437 640 205 soulcityroasters.com

• Gioconda Coffee Roasters 6/5 Rooke St Devonport 0499 997 310 giocondacoffee.com.au • Happy Farmer Organics 4 Sheppard Ave Hillwood 0419 308 843 happyfarmerorganics.com • Infuse Coffee Roasters 46 Strahan St South Burnie 03 6431 7171 infusecoffee.com.au • Leaping Goat Coffee Co 2 Ferguson Dr Quoiba 0499 555 177 leapinggoat.com.au • Oomph! Tasmanian Gourmet Coffee 2/123 Mornington Rd Mornington 0409 120 022 oomphcoffee.com.au

beanscenemag.com.au

VIC • 23 Degrees Coffee Roasters 11A Viking Ct Cheltenham 03 9598 4430 23degrees.com.au • 36th Parallel Coffee Roasters 3 Dairy Dr Coburg North 03 9353 6300 www.36parallelcoffee.com.au • 53 Beans 48B Efron St Nunawading 61416726786 53beans.com.au

• Atomica Coffee 14/167 Beavers Rd Northcote 03 9486 3008 atomicacoffee.com.au

• Bean Alliance Group 25 Kurnai Ave Reservoir 03 9474 5555 beanalliance.com.au • BeanD 4/157 Marine Parade San Remo 03 5678 5417 • BeanHappy 29 Mount Eagle Way Wyndham Vale 03 8644 8102 beanhappy.com.au • Beat Coffee 50 Gertz Ave Reservoir 0417 787 980 beatcoffee.com.au

A ground-breaking masterpiece for customers with high standards

Touchless Technology «Touchless» Ordering

The new digital feature for the 4th Genera�on of Black&White coﬀee machines enables touchless product ordering via Smartphone.

Modular System Quick & Easy Maintenance This allows for simple and quick exchange of machine modules and guarantees minimum down�me.

Thermoplan Connect

Let’s User’s control the hardware and so�ware from anywhere via Smartphone.

Milk Foam Technology Milk frothing innova�ons from the global market leader.

Tel: 1300 552 883 | Email: salesgbs@globalbeveragesolu�ons.com.au | www.globalbeveragesolu�ons.com.au

ROASTERS DIRECTORY 2021 • Bennetti Coffee Roasters 61 Henderson Rd Clayton 03 9590 0828 bennetticoffeeroasters.com.au

• Capra Coffee 110 Fyans St South Geelong 03 5222 6244 capracoffee.com.au

• Co-Lab Coffee 10-11 Rosemary Crt Mulgrave 03 8545 1318 co-labcoffee.com

• Beraldo Coffee 104 Northern Rd Heidelberg West 03 9458 1200 beraldocoffee.com.au

• Carlini Coffee Company 37 Centre Way Croydon South 03 9761 4562 carlinicoffee.com

• Code Black Coffee 15-17 Weston St Brunswick 03 9388 0005 codeblackcoffee.com.au

• Cartel Coffee Roasters 1/80 Little Malop St Geelong 03 5222 6115 coffeecartel.com.au

• Coffea Coffee 521 Elizabeth St Melbourne 03 9326 7388 coffeacoffee.com.au

• Bertoncello Coffee Roasters 14 Sparta Pl Brunswick 0433 832 069 bertoncellocoffee.com.au

• Chalk Coffee Roasters 1/11 Nevada Ct Hoppers Crossing 03 9016 3131 chalkcoffee.com.au

• Coffee Basics 9 Walker St Castlemaine 03 5470 6270 coffeebasics.com

• Beyond Coffee Wirraway Dr Port Melbourne 0415 899 138 drinkbeyond.com

• Change Cofee 78 Railway Rd Blackburn 03 9894 1316 changecoffee.com.au

• Billion Beans Village Way Maribyrnong 0455 563 645 Billionbeans.com.au

• Chara Foods Unit 12/536 Clayton Rd Clayton South 1300 110 641 charafoods.com.au

• Bermuda Coffee Roasters 1/3 Corporate Tce Pakenham 0411 131 250 bermudacoffee.com.au

• Black Bag Roasters 16-18 River St Richmond 1800 255 225 blackbagroasters.com.au • Black Velvet Coffee 136 Exhibition St Melbourne 0404 811 896 blackvelvetcoffee.com.au • Blume Coffee Roasters 2 Yarra St Abbotsford 0404 485 675 blumecoffee.com • Blynzz Coffee Roasters 43 Ford St Beechworth 0412 690 478 blynzzcoffee.com.au • Brewhouse Roasters 4B Roanoak Crt Bendigo 03 5443 8515 brewhouseroasters.com.au

• Charisma Coffee 13 Home Ct Smythesdale 0438 233 375 charismacoffee.com.au • Chicchi Di Caffe 29 Addison St Elwood 0412 414 227 chicchicoffee.com.au • Chosen Bean 11A/1880 Ferntree Gully Rd Ferntree Gully 03 9752 2489 ordermate.online/chosenbean/ menu • Chum Creek Coffee Co 105 Ainsworth Ave Chum Creek 0423 228 762 chumcreekcoffee.com.au • Chum Creek Coffee Co. and Fifth Element Coffee Roasters 105 Ainsworth Ave Chum Creek 0423 228 762 fifthelementcoffee.com.au

• Brother Basil Coffee 30 Beecher St Preston 03 9938 4848 brotherbasil.com • Brown Bag Coffee Mill Rd Mount Beauty 03 9088 9869 brownbagcoffee.com.au • Bureaux Coffee 14 Duke St Abbotsford 03 9088 7511 bureaux.cc • C4 Coffee 15 Graham Rd Clayton South 03 9546 8558 c4coffee.com.au

beanscenemag.com.au

• Contraband Coffee Traders 342A Albert St Brunswick 0409 058 197 contrabandcoffeetraders.com • Contract Coffee Roasters 61 Henderson Rd Clayton 03 9590 0828 contractcoffeeroasters.com.au • Cortado Coffee Roasters 23/327 Mansfield St Thornbury 03 9484 9444 corttadocoffee.com.au • Cote Terra 17 Station St Oakleigh 03 9569 4329 coteterra.com.au

• Coffee Lab 430 Rathdowne St Carlton North 0412 043 547 coffeelab.com.au

• Cottle Coffee 300 Coventry St South Melbourne 03 9699 4700 cottlecoffee.com

• Coffee Master 0432 653 250 coffeemaster.com.au

• Craftwork Roasting Co 1/27 Peel St Eltham 03 9424 0346 craftworkroasting.com.au

• Coffee Max 221 Moreland Rd Coburg 0412 222 445 coffeemax.com.au • Coffee Mio 811 High St Thornbury 03 9484 0776 coffeemio.com.au • Coffee On Cue 19 Hall St Yarraville 1300 166 283 coffeeoncue.com.au • Coffee Physics 3/62-64 Hyland St Fyansford 0455 541 747 coffeephysics.com.au • Coffee Supreme 28-36 Grosvenor St Abbotsford 03 9428 3148 coffeesupreme.com

• Cisco’s Coffee Roasters 106 Chapel St Windsor 03 9510 7997 ciscoscoffeeroasters.com.au

• Coffex Coffee Roasters 58 Dawson St Brunswick 03 9380 1111 coffex.com.au

• Clark St Coffee Roasters 18 Hewitt St Cheltenham 0414 823 802 clarkst.coffee

• Coffico Coffee 81-83 Charles St Coburg North 03 9355 8883 cofficocoffee.com.au

• Clement Coffee 89/116 Cecil St South Melbourne 0410 377 813 clementcoffee.com

• Cofficurean Specialty Coffee 3/45 Manorvale Pde Werribee 0435 208 114 cofficurean.com.au

• Coffee for the People Roasting Co 37 Armstrongs Rd Seaford 0417 412 733 Cftproasting.com.au

• Commonfolk Coffee Company 16 Progress St Mornington 03 5902 2786 commonfolkcoffee.com.au

• Criteria Coffee 37 Wirraway Dr Port Melbourne 0404 297 721 criteriacoffee.com • Custom Coffees 165a Strickland Rd East Bendigo 03 5443 9922 customcoffees.com.au • DC Specialty Coffee Roasters 150 Newlands Rd Coburg North 1300 382 253 dccoffee.com.au • Decoy Cafe 303 Exhibition St Melbourne 03 9650 6077 decoycafe.com.au • Di Pacci Coffee 712 Sydney Rd Brunswick 0414 154 340 dipacci.com.au • DiConti Espresso Coffee 97-99 Raglan St Preston 0431 056 044 diconticoffee.com • Dimattina Coffee 6 Vimy St Reservoir 03 9462 4499 dimattinacoffee.com.au • Dropbox Coffee PO Box 137 Brunswick West 0405 967 491 dropboxcoffee.com.au

Profile roasting on the Aillio Bullet ...to explore aromatics and develop flavours, take recorded data and replicate in production.

espressocompany.com.au 1300 326 326

ROASTERS DIRECTORY 2021 • Dukes Coffee Roasters 62 North St Richmond 03 9417 5578 dukescoffee.com.au

• Four Coffee Roasters Port Melbourne 1300 109 491 fourcoffee.com.au

• Honeybird Coffee 6 Mill Rd Mount Beauty 03 5727 7500 honeybirdcoffee.com.au

• Locale Espresso 20B Trenerry Cres Abbotsford 1300 189 746 localeespresso.com.au

• El Parche Coffee Roasters 3/36 Harding St Coburg 0426 874 179 elparche.com.au

• Four Seasons Roasters Mackenzie St Melbourne 0424 075 515 4seasonsroasters.com.au

• Industry Beans 70-76 Westgarth St Fitzroy 03 9417 1034 industrybeans.com

• Emporio Coffee 553 Burwood Rd Hawthorn 03 9982 9935 emporiocoffee.com.au

• Genovese Coffee 51 Moreland Rd East Coburg 03 9383 3300 genovese.com.au

• Inglewood Coffee Roasters 6 Allenby St Coburg North 03 9354 5559 inglewoodcoffeeroasters.com.au

• Madem Espresso Coffee Roasters 27 Muntz St Wangaratta 0492 943 276 mademespresso.com

• Enga Arabica Coffee 611 Main Rd Ballarat 0428 342 081 engacoffee.com

• Gigante Coffee 4 Plane Tree Ave Dingley Village 03 9558 2007 gigante.com.au

• Inkofe 26 Crawford St Braeside 0414 613 362 inkofe.com

• Equilibrio Espresso Coffee Roasters Level 1, 811 High St Thornbury 03 9496 0780 equilibrioespresso.com.au

• God’s Honest Truth Coffee Roasters 58 Industrial Dr Braeside 0425 218 869 godshonesttruth.com.au

• Jasper Coffee 3/Rear 260 Hoddle St Collingwood 03 9416 1960 jaspercoffee.com

• Equilibrium Master Roasters 279-281 Albert St Brunswick 0405 748 010 eqmr.com.au

• GranTorino Coffee 0412 579 384 grantorinocoffee.com.au

• Julius Meinl Australia 6 Edols Pl North Geelong 03 5278 3407 jmcoffee.com.au

• Gravity Espresso 25 Kurnai Ave Reservoir 03 9428 3226 gravityespresso.com.au

• Just Fresh Roasted PO Box 492 Ashburton 03 9761 4562 justfreshroasted.com.au

• Great Divide Coffee 51 Lyell St Marysville 0428 852 961 greatdividecoffee.com.au

• Kaffeina Group 3 Dairy Dr Coburg North 03 9353 6300 kaffeina.com.au

• Green Bean Roasters PO Box 4150 Essendon Fields 0466 976 278 greenbeanroasters.com.au

• Karon Farm Coffee PO BOX 249 Gordon 0408 585 362 karonfarmcoffee.com.au

• Gridlock Coffee 8 Beatrice Ave Heidelberg West 03 9459 9333 gridlockcoffee.com.au

• Knight Mattingly Coffee Roasters 5 Milkman Way Coburg North 03 9383 2100 kmcr.com.au

• Espresso Elements 3B Roberna St Moorabbin 0423 795 529 espressoelements.com.au • Espresso Vivo 1/28 Assembly Dr Tullamarine 03 9335 4494 espressovivo.com.au • Eureka Coffee & Growers Espresso 332-334 St Georges Rd North Fitzroy 03 9486 1886 eurekacoffee.com.au • Evoke Coffee 9 Joseph Baldwin Pl Shepparton 03 5820 2590 evoke-coffee.com.au • Fayale Coffee 58 Industrial Dr Braeside 0425 218 869 fayalecoffee.com.au • Five Senses Coffee 47 Taunton Dr Cheltenham 03 9239 6200 fivesenses.com.au • Founder Coffee Co 281 Albert St Brunswick 0437 917 911 project281.com • Four Beans Cafe & Roasting House 22 High St Northcote 03 9482 2875 fourbeanscafe.com

• Griffiths Bros Coffee Roaster 10-11 Rosemary Ct Mulgrave 03 8545 1333 griffithsbros.com.au • Grinders Coffee 50 Sparks Ave Fairfield 1300 476 377 grinderscoffee.com.au

• Lets Do Coffee 234 Pakenham St Echuca 0407 775 387 letsdocoffee.org

• Hallelujah Coffee 11A Viking Court Cheltenham 0408 920 201 hallelujahcoffee.com.au

• Little Goat Coffee 3 Harker St Sunbury 0426 296 717 littlegoatcoffee.com.au

• Hillbilly Coffee Roasters 3/36 Denham Rd Tyabb 0431 819 838 Hillbillycoffee.com.au

• Little Rebel Coffee Roastery 22 Collins Rd Dromana 0418 121 467 littlerebel.com.au

• Holla Coffee Roasters 284 Victoria St Richmond 03 8394 3487 hollamelbourne.com.au

• Little Things Coffee 78 Railway Rd Blackburn 03 9894 1316 littlethingscoffee.com.au

beanscenemag.com.au

• Lavazza Australia 117 Church St Hawthorn 1300 307171 lavazza.com.au

• Maker Coffee Melbourne 47 North St Richmond 03 9037 4065 makercoffee.com.au • Map Coffee 70 Fallon St Brunswick 1800 239 438 mapcoffee.com.au • Market Lane Coffee 126 Weston St Brunswick East 03 9804 7434 marketlane.com.au • Martin Street Coffee Roasters 21 Martin St Blackwood 0448 215 121 martinstreetcoffee.com • Melba Coffee 12/41-43 Stephen Rd Dandenong South 1300 263 522 melbacoffee.com.au • Melbourne Coffee Roasting Co 17B Salvator Dr Campbellfield 0403 646 805 • Melbourne Coffee Traders 2/13 Centre Way Croydon South 0406 534 774 melbournecoffeetraders.com.au • Mikro Coffee Roasters 3/57 Geelong Rd Torquay 03 4241 2414 mikro.coffee • MMC Roasters 8/12 Trewhitt Ct Dromana 1300 869 968 mmcroasters.com.au • Mocopan 60 Albert St Preston 1300 423 267 mocopan.com.au • Monier Bridge Coffee 3/62-64 Hyland St Fyansford 0455 541 747 monierbridge.com.au • Motobean Roasters 15 Ellesmere Pl Malmsbury 0417 554 190 motobean.com.au

• Naked Espresso 6/273-275 Wickham Rd Moorabbin 0411 7735 59 nakedespressoco.com.au • Negrita Coffee 338-340 Victoria St Brunswick 03 9380 4663 negrita.com.au • Nomadi Coffee House 750 North Rd Ormond 03 9578 6973 Nomadicoffeehouse.com.au • Notorious Espresso 81 Watton St Werribee 0481 979 940 notoriousespresso.com.au • Oasis Coffee 10-11 Rosemary Crt Mulgrave 03 8545 1300 oasiscoffee.com.au • Omar and the Marvellous Coffee Bird 124 Gardenvale Rd Gardenvale 03 9596 4186 coffeebird.com.au • One Collective Group 81 Gawan Loop Coburg North 03 9017 4660 onecollectivegroup.com

• Origin Specialty Coffee 1 Patern St Highton 03 5243 2792 origincoffee.com.au

• Quists Coffee 166 Little Collins St Melbourne 03 9650 1530 quistscoffee.com.au

• Ottimo Coffee 10A/6–12 Mills St Cheltenham 1300 688 466 ottimocoffee.com.au

• Rafael’s Coffee 9 Musk Gully Rd Lancefield 0457 866 125 rafaelscoffee.com.au

• Padre Coffee 423 Lygon St Brunswick East 0413 931 957 padrecoffee.com.au

• Ranges Coffee 14 Melba Ave Lilydale 03 9738 7730 rangescoffee.com.au

• Patricia Coffee Brewers 493-495 Little Bourke St Melbourne patriciacoffee.com.au

• Red Bean Coffee 121 Plenty Rd Preston 03 9416 8612 redbeancoffee.com.au

• Piccolo Coffee Roasters 8/743 Raglan Pde Warrnambool 03 5562 9392 piccolocoffee.com.au • Podz 77 Parkhurst Dr Knoxfield 03 9800 3649 coffeepodz.com.au • Proud Mary Coffee Roasters 200 Wellington St Collingwood 03 9417 1444 proudmarycoffee.com.au • Proximal Coffee 148-154 Main St Lilydale 0433 080 382 proximalcoffee.com.au

• Revolution Roasters 5/5 Speedwell St Somerville 1800 844 955 revolutionroasters.com.au • Roast Art 267 Settlement Rd Thomastown 0423 917 077 roastart.com.au • Roast Lab 18 Buch Ave Epping 0433 697 245 roastlab.com.au

• Roasting Warehouse 19-21 Leveson St North Melbourne 03 9329 2973 roastingwarehouse.com.au • Roasting Warehouse 9 Marshall Rd Airport West 03 9114 9858 roastingwarehouse.com.au • Rosso Roasting Co 3 Catalina Dr Tullamarine 03 9005 6912 rossoroastingco.com.au • Rubia Coffee 144 Keys Rd Moorabbin 1300 889 829 rubia.com.au • Rumble Coffee Roasters 8 Thompson St Kensington 03 7034 0271 rumblecoffee.com.au • Saazaa Coffee 8 Olive Gr Ringwood 0478 089 354 saazaa.coffee • San Pedro Coffee 30 Colbert Rd Campbellfield 0400 062 462 sanpedrocoffee.com.au

Limited only by your imagination

Vegan friendly

Australian made

Gluten free

No artificial flavours

No artificial colours

hello@nakedsyrups.com.au nakedsyrups.com.au

ROASTERS DIRECTORY 2021 • Sensory Lab Australia 2B/706 Lorimer St Port Melbourne 03 9663 2317 sensorylab.com.au • Seven Seeds 7 Montefiore St Fairfield 03 9347 8664 sevenseeds.com.au • Silva Yarra Valley Coffee Roasters 3/21 Britannia Creek Rd Wesburn 03 5967 2987 silvacoffee.com.au • Sixpence Coffee 15 Wills St Bright 0423 262 386 sixpencecoffee.com.au • Small Batch Roasting Co 3-9 Little Howard St North Melbourne 03 9326 6313 smallbatch.com.au • Smooth Curve Coffee 81 Church Richmond 0431 855 329 smoothcurve.coffee • SoCo Roasters socoroasters.com.au • Southern Addictions Coffee 689 Mirboo North-Trafalgar Rd Trafalgar South 0488 913 137 southernaddictionscoffee.com.au • Southside Coffee Roasters 1/5 Rocklea Dr Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au • Sprout Coffee 8/173 Salmon St Port Melbourne 1300 870 151 sproutcoffee.com.au • Square One Coffee Roasters 58/76 Stephenson St Cremorne squareonecoffee.com.au • St Ali Coffee Roasters 2B/706 Lorimer St Port Melbourne 0455 020 311 stali.com.au • St Remio Coffee 81 Gawan Loop Coburg North 03 9017 4660 stremiocoffee.com • Starbucks 19 Milleara Rd Keilor East 0404 101 786 starbucks.com.au • Storehouse Roastery 1544 Mount Dandenong Tourist Rd Olinda 401029165 Storehouseroastery.com

• Strada Coffee 03 9304 1633 stradacoffee.com.au • Streat Coffee 66 Cromwell St Collingwood 03 9629 4222 streat.com.au • Stringers Saba Bespoke Coffee 2/20-30 Sussex Ct Sunbury 03 9740 7377 sshappybeans.com.au • Surf Coast Coffee Roasters 21/17 Beacon Blvd Torquay 03 4201 6005 surfcoastcoffeeroasters.com.au • Swig Coffee Shady Creek Rd Yarragon 0432 947 957 swigcoffee.com.au • Symmetry Coffee Roasters 78 Railway Rd Blackburn 0438 128 832 symmetrycoffeeroasters.com.au • Syndicate Coffee 18 Hewitt St Cheltenham 03 9428 3229 syndicate.coffee • That Coffee Company PO Box 4150 Essendon Fields 0419 134 753 thatcoffeecompany.com.au • The Bean Alliance 25 Kurnai Ave Reservoir 03 9474 5555 beanalliance.com.au • The Bean Cartel 5-39/43 Duerdin St Nottinghill 1800 232 622 thebeancartel.com.au • The Bean Pedlar 259 Commercial Rd Yarram 0407 406 550 thebeanpedlar.com.au • The Blessed Bean Coffee Roasters 3/2 South St Wodonga 0405 816 563 theblessedbean.com.au • The Coffee Brewmasters 2B/197 Champion Rd Williamstown 03 9314 5111 thecoffeebrewmasters.com

beanscenemag.com.au

• Wide Open Road 274 Barkly St Brunswick 03 9010 9298 wideopenroad.com.au

• The Roastery at Fifty Two 52-60 Albert St Preston 1800 4 BEANS

• Wild Timor Coffee 1/17 Culverlands St Heidelberg West 0412 784 667 wildtimorcoffee.com

• The Studio Beans Coffee Roasters 16 Woorayl St Carnegie 03 9569 6742 thestudiobeans.com.au

• Williamstown Roasters 62 Albemarle St Williamstown williamstownroasters.com

• The Sustainable Coffee Company 1/5 Rocklea Dr Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

• Yarra Coffee & Co Fact 4 25-27 Hightech Place Lilydale 03 9739 5486 yarracoffee.com.au

• The Town Roaster 8 Market St Kyneton 0475 302 880 thetownroaster.com.au

• Yield Specialty Coffee 57 Chute St Diamond Creek 0449 252 863 yieldspecialtycoffee.com.au

• Tin Man Coffee Roasters 210 Queensberry St Carlton 0431 394 807 tinmancoffeeroasters.com.au

• YourCoffee 203 Albion St Brunswick 03 8560 0197 yourcoffee.com

• ToxikBean Glenample Pl Mernda 0466 532 516 ToxikBean.square.site

• Zest Specialty Coffee Roasters 49-51 Enterprise Ave Berwick 1800 111 810 zestcoffee.com.au

• Trade Coffee 1/5 Rocklea Dr Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au • Ublend Coffee Roasters 3 Dairy Dr Coburg 1300 306 310 ublend.com.au • Undercover Roasters 449 Victoria St Abbotsford 1300 936 111 undercoverroasters.com.au • V5 Coffee 11/50-52 Malvern St Bayswater 0402 166 031 v5coffee.com.au • Vacation Coffee Shop 2/1 Exhibition St Melbourne 03 9662 2013 vacationcoffee.com.au

WA • Antz Inya Pantz Coffee Co 33 Teddington Rd Burswood 08 6559 2100 antzinyapantz.com • Bean Junction 2 Bunbury Pl Winthrop 0421 306 205 beanjunction.coffee • Beck and Call Coffee 3/222 Chester Pass Rd Walmsley 0429 324 760 beckandcallcoffee.com.au • Bello Cafe 2/57 Prosperity Avenue Wangara 0413 489 145 bello-cafe.com

• Veneziano Coffee Roasters 16-18 River St Richmond 03 9421 5585 venezianocoffee.com.au

• Biobean Coffee 4365 Helena Valley Rd Helena Valley 08 9294 3863 biobeancoffee.com.au

• The Coffee Company 260 Carlisle St Balaclava 03 9534 6604 coffeecompany.com.au

• Vertue Coffee Roasters 8 Raffa Pl Carlton 03 8060 6987 vertuecoffee.com.au

• Blacklist Coffee Roasters 41 Welshpool Rd Welshpool 08 6162 1034 blacklistcoffee.com.au

• The Fifth Element Coffee Roasters 105 Ainsworth Ave Chum Creek 423228762 fifthelementcoffee.com.au

• White Mojo 115 Hardware Street Melbourne 03 9078 8119 whitemojo.com.au

• Bolt Coffee Roasters 338B Great Eastern Hwy Midland 0400 225 450 boltcoffee.com.au

• The Maling Room 206 Canterbury Rd Canterbury 03 9836 9889 malingroom.com.au

• Bonissimo Coffee 74 Frobisher St Osborne Park 08 9201 3555 bonissimo.com.au

• Fiori Coffee 14 Yukich Cls Middle Swan 08 9374 8005 fioricoffee.com

• Brew Coffee Roasters 12/9 Inspiration Dr Wanhara 08 9303 4877 brewcr.com

• Five Senses Coffee 5/3 Arkwright Rd Rockingham 08 9528 6200 fivesenses.com.au

• Brew-Ha 3-4/162 Rokeby Rd Subiaco 08 9388 7272 brew-ha.com.au

• Five Senses Coffee 135 Lake St Perth 08 9267 3600 fivesenses.com.au

• Brother of Mine 10/61 Makybe Dr Baldivis 08 9557 6437 brotherofmine.com.au

• Frothin Coffee - Wood Fire Roaster 2/99 Pinjarra Rd Mandurah 0451 022 279 frothincoffee.com.au

• Caffissimo 9/84 Nanson St Wembley 08 9287 2200 caffissimo.com.au • Coffee & Tea Supplies of WA 2/516 Alexander Dr Malaga 0439 700 601 giovannicoffee.com.au • Coffeefusion Roastery 11/1 Iolanthe St Bassendean 0400 743 268 coffeefusion.com.au • Community Coffee Co 292A Barker Rd Subiaco 0404 216 800 communitycoffee.com.au • Crema Coffee Co 2/10 Wittenberg Dr Canning Vale 08 6253 8985 cremacoffeeco.com.au • Dante’s Coffee Roasters 3/34 Prestige Prd Wangara 0449 056 646 dantescoffee.com.au

• Giovanni Coffee 2/516 Alexander Dr Malaga 08 9248 1500 giovannicoffee.com.au

Exclusive VORTEX & EQUALIZER TECHNOLOGY for uniform roasting & consistency.

• Humblebee Coffee Roasters 77 Coogee St Mount Hawthorn 08 9443 8626 humblebee.coffee/ • Jones & Co Coffee 2/84 Callaway St Wangara 08 9206 1810 jonescocoffee.com • Kaltiva Coffee Roasters 46 Conquest Way Wangara 0414 293 008 kaltivacoffee.com.au

• Dimattina Coffee 3/19 Collingwood St Osborne Park 08 9244 7969 dimattinacoffee.com.au

• Killer Bee Coffee 41 Welshpool Rd Welshpool 08 6150 8040 killerbeecoffee.com.au

• Fiebre Coffee Direct Traders & Roasters 2/21 Trade Rd Malaga 0417 469 128 fiebrecoffee.com

(roaster, afterburner, loader, destoner)

• Grouch and Co Coffee Roasters 1/45 McCoy St Myaree 08 9317 1951 grouchandco.com

• Karvan Coffee 1/12 Horus Bnd Bibra Lake 08 9418 4877 karvancoffee.com.au

• Essence of Coffee 10/395 Warton Rd Canning Vale 0438 917 424 essenceofcoffee.com.au

Complete DRUM roasting plant in ONE compact integrated unit.

• Gordon St Coffee Roasters 16 Gordon St West Perth 08 9322 8050 manoamano.com.au

• Darkstar Coffee Roasters 104 Frobisher St Osborne Park 08 6107 3539 DarkStarcofffee.com.au

• Dukes Coffee Roasters 425A Albany Hwy Victoria Park 08 9331 2222 dukescoffee.com.au

Roasters

• Kimberley Coffee Company PO Box 1319, 6 Lucas St Broome 1300 988 000 Kimberleycoffee.com.au • La Jacoba 22-26 Pakenham St Fremantle 08 9286 2336 lajacoba.com.au • La Vista del Coffee Unit 19, 348 Victoria Rd Malaga 08 92482128 lavistadelcoffee.com.au/ • Leaf Bean Machine 1/12 Horus Bnd Bibra Lake 08 9418 4877 leafbeanmachine.com.au

• PRECISION ROASTING TO ONE DEGREE ACCURACY • • BUILT IN AFTERBURNER SAVES MIN. 30% GAS CONSUMPTION • • LOW INSTALLATION COSTS - ARRIVES FULLY ASSEMBLED • • MODEM FITTED - ONLINE PLC SUPPORT WITHIN AUSTRALIA • • FULLY INTEGRATED SILOS & BLENDERS AVAILABLE • • 5KG,15KG,30KG,60KG,120KG, 240KG, 420KG MODELS •

WATCH THE VIDEO DEMONSTRATION

Industrial Roasters - www.roastquip.com.au/video_ind.html Shop Roasters - http://roastquip.com.au/video_shop.html

JOIN THE GROWING NUMBER OF IMF OPERATORS IN AUSTRALIA & NZ

MADE IN ITALY

IMF s.r.l. exclusive Australasian agent:

ROASTQUIP

PTY LTD

11 Fred St, Lilyfield (Sydney) NSW 2040 Contact: Will Notaras - sales engineer Ph: 0404-879-107 sales@roastquip.com.au

www.roastquip.com.au

ROASTERS DIRECTORY 2021 • Leftfield Coffee 30 Drake St Osborne Park 0412 223 614 Leftfieldcoffee.com

• Raven Coffee Roasters 1/7 South Coast Hwy Denmark 08 9848 1163 ravenscoffee.com

• Yahava KoffeeWorks 8/1 Ostler Dr Vasse 08 9755 0786 yahava.com.au

• Little Owl 3/8 Hayden Ct Myaree 1300 557 981 littleowlcoffeeroasters.com.au

• Redmile Coffee Roasters 201 Glyn Pl Mount Helena 0438 951 624 redmile.com.au

• Zeroz Coffee Roasters 1/45 Ledgar Rd Balcatta 08 9345 2255 zeroz.com.au

• Loaded Craft Coffee Roasters 3/2 Loch St Nedlands 08 6262 2587 loadedroasters.com.au

• Rocket Fuel Coffee Roasters 6 Stirling Hwy Nedlands 08 6389 0897 rocketfuelcoffee.com.au

• LupoLab 151 Scarborough Beach Rd Perth 08 9242 4426 lupolab.com.au

• Rubra Coffee 11 Jones St O’Connor 08 9314 6299 rubra.com.au

• Mano a Mano Coffee 16 Gordon St West Perth 0468 922 076 manoamano.com.au

• Segafredo Zanetti Australia 67-69 Scarborough Beach Rd North Perth 08 9201 1350 segafredo.com.au

• Micrology Coffee Roasters PO Box 1535 Melville South 0410 611 714 micrology.com.au • Modus Coffee 5/660 Albany Hwy Victoria Park 0402 706 795 Modus.coffee • Mokaffe 42/148 Scarborough Beach Rd Mount Hawthorn 0400 982 998 mokaffe.com.au • Offshoot Coffee Shop 2, 480 Hay St Perth 0497 866 615 offshootcoffee.com.au • Open Plan Coffee Roasters 408 Fitzgerald St North Perth 0422 759 572 openplancoffeeroasters.com.au • Pedretti Coffee Eric St Cottesloe 0412 120 114 pedretticoffee.com • Perth Coffee Roasters 8/84 Nanson St Wembley 08 9387 7511 perthcoffeeroasters.com.au • Port City Roasters 312 South Tce South Fremantle 08 9336 5475 portcityroasters.com.au • Pound Coffee Roastery 3/14 Zeta Cres O’Connor 08 9337 4888 poundcoffeeroastery.com.au • Precision Coffee Roasters 2/6 Munt St Bayswater 0433 981 156 precisioncoffee.com.au

• Singular Coffee Northbridge 53 Aberdeen St Perth 0416 766 988 singularcoffeenorthbridge.com • Small Print Baker & Coffee Maker 125 St Georges Tce Perth 08 6282 0000 printhall.com.au • Sparks Coffee Roasters 89B Jull St Armadale 0439 919 351 sparkscoffeeroasters.com • Stash Coffee 90 Walter Rd Scotsdale 0422 751 851 stashcoffee.com.au • The Loft Cafe 60 Adelaide St Fremantle 08 9335 3524 • The Naked Bean Coffee Roaster 242 Middleton Rd Albany 08 9841 4225 thenakedbean.com.au • The Northbridge Coffee Roasters 99 Aberdeen St Northbridge 08 9227 2242 theroasters.com.au • Twin Peaks Coffee Roasters 11/28 Rudloc Rd Morley 0410 348 641 twinpeaks.net.au • Two Cracks Coffee 68 Bussell Highway Cowaramup 0419 105 527 twocrackscoffee.com

beanscenemag.com.au

NEW ZEALAND AUCKLAND

• 3 Beans Coffee Roasters Shed 6A, City Works Depot 90 Wellesley St West +64 21 400 456 3beans.co.nz • 300 Espresso 195C Wairau Rd Wairau Valley +64 21 861 789 300espresso.co.nz • 777 Espresso 21G Lorien Pl East Tamaki 0800 456 994 777espresso.co.nz • Allpress Espresso 8 Drake St Freemans Bay +64 9-307 5555 allpressespresso.com • Altezano Brothers 4B Edwin St Mt Eden +64 9-630 0903 altezanobrothers.co.nz • Altura Coffee Company 23 Douglas Alexander Pde Rosedale +64 9-448 1414 alturacoffee.co.nz

• Bethells Beanz Coffee Roasters 139 Bethells Rd Henderson +64 2-144 2934 bethellsbeanz.com • Chiasso Coffee Roasters 20 Wynyard St Devonport +64 9-445 1816 chiasso.co.nz • Cigana Roasting Co 5 Maskell St St Heliers +64 9-575 2075 kilo.co.nz/ • Coca Cola Amatil 19 Carbine Rd Mount Wellington +64 272 353 428 amatilcoffeeroasters.co.nz • Coffee & Tea Lovers 12e Amera Place, Huntington Centre East Tamaki +64 9-535 7303 coffeeandtealovers.co.nz • Coffee General 100A Hinemoa St Birkenhead +64 9-418 1815 coffeegeneral.co.nz • Coffee Lab 15 Silverfield Wairau Valley +64 9-444 3131 coffeelab.co.nz • Coffee Tech 23/9 Chonny Cres Manurewa coffee-tech.co.nz • Columbus Coffee 2/100 Mayoral Dr Auckland CBD +64 800 100 110 columbuscoffee.co.nz

• Ark Coffee 461-467 Lake Rd Takapuna +64 9-489 8488 arkcoffee.co.nz

• Corporate Espresso 6 Penguin Dr Murray’s Bay +64 9-476 2136 corpespresso.co.nz

• Atlas Power Coffee 13/18 Airborne Rd Albany +64 9-414 4667 atlaspowercoffee.co.nz

• D.K.D Espresso 47 Porana Rd Westlake +64 9-444 5940 dkdespresso.co.nz

• Atomic Coffee Roasters 420C New North Rd Kingsland +64 800 286 642 atomiccoffee.co.nz

• Eighthirty Coffee Roasters 553 Karagahape Rd Newton +64 9-551 3236 eighthirty.com

• Avalanche Coffee 11B Westward Ho Rd Glen Eden +64 9-813 3566 avalanchecoffee.co.nz

• Espresso Workshop Coffee Roasters 4/228 Orakei Rd Remuera +64 9-375 1463 espressoworkshop.co.nz

• Be Specialty Coffee Roasters 7D/89 Ellice Rd Wairau Valley +61 9-444 2567 bespecialty.co.nz • Bean Addicted 7B/89 Ellice Rd Wairau Park +64 9-485 3001 beanaddicted.co.nz

• Generosity Coffee 255 Hinemoa St Birkenhead +64 2-166 0969 generositycoffee.org.nz

• Gravity Coffee Roasters 43 Crooks Rd Highbrook East +64 800 866 061 gravity.co.nz

• Kökako Organic Coffee 9 Charles St Mt Eden +64 9-379 2868 kokako.co.nz

• Monsoon Coffee Roasters 85 Wairau Rd Wairau Valley +64 9-444 2002 monsooncoffee.co.nz

• Roma Coffee Roasters 135 Cascades Rd Pakuranga +64 9-869 4435 romacoffee.co.nz

• Grounded Responsible Coffee 4 Link Dr Wairau Valley +64 9-356 4625 groundedcoffee.co.nz

• Kowhai Coffee Roasters 21g Lorien Pl East Tamaki +64 800 456 994 kowhaicoffeeroasters.co.nz

• Nero Italia NZ PO Box 84 020 Westgate +64 21 116 0894 Neroitalia.co.nz

• Local Hero Coffee Works 1 Boundary Rd Hobsonville +64 274 673 917 localherocoffeeworks.com

• Organic Hit Coffee Co 21g Lorien Pl East Tamaki +64 800 456 994 organichitcoffee.com

• Roma Coffee Roasters Reserve 250 Great South Rd Drury +64 9-294 8360 romacoffee.co.nz

• Matakana Coffee Roasters 2 Matakana Valley Rd Matakana +64 2-164 4337 matakanacoffee.co.nz

• Red Rabbit Coffee Co 7 Faraday St Parnell +64 2-186 6338 redrabbitcoffee.co.nz

• Meebz Coffee Roasters 3 Milford Rd Milford +64 9-486 5650 meebz.co.nz

• Roast Co 3/159 Marua Rd Ellerslie +64 9-601 9810 columbuscoffee.online/

• Merito Espresso Triton Plaza +64 800 637 486 merito.co.nz

• Roasted Addiqtion 10 Morningside Dr Kingsland +64 9-309 9000 roastedaddiqtion.co.nz

• Millers Coffee 31 Cross St Newton +64 9-356 7322 millerscoffee.co.nz

• Robert Harris Coffee Roasters 23 Allens Rd East Tamaki +64 800 423 267 robertharris.co.nz

• Handpicked Coffee Roasters 918 Newnorth Rd Mt Albert +64 211 440 897 • Ignite Coffee 248-250 Marua Rd Mt Wellington +64 9-570 1150 ignitecoffee.co.nz • Jacks Coffee 3/159 Marua Rd Mt Wellington +64 216 15 908 jackscoffee.co.nz • Jed’s Coffee Company 43 Crooks Rd East Tamaki +64 800 866 061 jedscoffee.co.nz • Karajoz Coffee Company 3 Virginia Ave Eden Terrace +64 9-379 8090 karajoz.co.nz

• Santos Coffee Roasters PO Box 204146 Highbrook +64 800 500 008 santoscoffee.co.nz • Society Coffee NZ 76 Clyde Rd Browns Bay +64 9-476 6878 societycoffee.co.nz • Suntory Coffee New Zealand 23 Allens Rd East Tamaki +64 800 423 267 suntorycoffee.com • The New Zealand Coffee Company 164 Khyber Pass Rd Grafton +64 278 366 379 thenzcoffeeco.co.nz • The Roastery at Twenty Three 23 Allens Rd East Tamaki +64 800 423 267

ROASTERS DIRECTORY 2021 • The Shelf 50 High St +64 210 860 8769 theshelfcafe.co.nz

• Lyttelton Coffee Co 29 London St Lyttelton +64 21 750 555

• Toasted Coffee Roasters 4 Link Dr Wairau Valley +64 9-966 6485 toasted.co.nz • Vibe Coffee Roasters 15A Porana Rd Wairau Valley +64 800 652 701 vibecoffee.co.nz • Volt Espresso 29C Hannigan Dr St Johns +64 9-529 2052 voltespresso.co.nz • Weta Coffee 1A Rawhiti Rd One Tree Hill +64 21 428 876 wetacoffee.co.nz BAY OF ISLANDS

• Tohora Coffee Co Gould St Russell +64 21 403 255 tohoracoffee.co.nz

• Three Llamas Gourmet Coffee 65A Main North Rd Woodend +64 3-310 0632 threellamascoffee.com • Underground Coffee Company 190 Durham St Christchurch +64 3-961 7310 undergroundcoffee.co.nz • Vice Espresso 595 Halswell Junction Rd Christchurch +64 800 377 9899 vice-espresso.co.nz • Vivace Espresso 474 Tuam St Phillipstown +64 3-381 2474 vivaceespresso.co.nz CHRISTCHURCH

• Coffee Worx Roastery Cafe 1/60 Hayton Rd Sockburn +64 3-341 5040 coffeeworx.co.nz

BAY OF PLENTY

• Excelso Coffee 112 Third Ave West Tauranga +64 800 578 2832 excelso.co.nz

• Common Good Coffee 7 Wise St Addington +64 3-281 7818 hello@commongoodcoffee.nz

• Fixation Coffee roasters 10 Dive Cres Tauranga +64 7-578 8077 fixationcoffee.co.nz

• Orgazmik Coffee 142 Beach Rd North Beach Brighton +64 3-382 3393 thenakedbaker.co.nz

• Little Drum Coffee 22 MacDonald St Mt Maunganui +64 21 227 4787 littledrumcoffee.co.nz CANTERBURY

• Prima Roastery 387 Brougham St Sydenham +64 3-373 8180 primaroastery.co.nz • Ris’tretto Espresso 34 Kings Ave Waikuku +62 27 755 7361 ristretto.co.nz

• C4 Coffee 278 Tuam St Christchurch +64 3-366 7370 c4coffee.co.nz

• Switch Espresso 4/25 Birmingham Dr Middleton +64 22 555 2229 switchespresso.co.nz

• Coffee Culture 2 Elgin St Christchurch +64 3-377 2024 coffeeculture.co.nz • Crafted Coffee Company 121 Blenheim Rd Christchurch +64 3-348 4833 craftedcoffeecompany.co.nz • Hummingbird Coffee 438 Selwyn St Addington +64 3-379 0826 hummingbirdcoffee.com

DUNEDIN

• Mazagran 36 Moray Pl Dunedin Central +64 3-477 9959 HAMILTON

• Izon Coffee Roastery Airport Industrial Estate Harewood +64 3-942 4951 izoncoffee.co.nz

• Essential Coffee 12/48 Tawn Pl Pukete +64 800 324 111 essentialcoffee.co.nz

beanscenemag.com.au

HAWKES BAY

• Aurum Coffee 1101 Heretaunga St East Hastings +64 6-873 5039 aurumcoffee.co.nz • Bay Espresso Coffee Company 2/1128 Omahu Rd Hastings +64 6-879 4115 bayespressocoffee.co.nz • Firsthand Coffee 15 Joll Rd Havelock North +64 800 939 959 firsthand.coffee • Hawthorne Coffee Roasters 23 Napier Rd Havelock North +64 6-877 1113 hawthornecoffee.co.nz • Thirdeye Coffee Roasters 1 Austin St Napier +64 22 416 5724 thirdeyecoffee.co.nz KING COUNTY

• Origin Coffee Company 7 Wahanui Cres Otorohanga +64 7-873 8550 origincoffee.co.nz MANAWATU

• Arrosta Coffee Roasting Co. 42 Victoria Ave Palmerston North +64 6-355 5010 arrostacoffee.co.nz • Havoc Coffee 306 Blueskin Road Whanganui +64 27 464 2434 havoccoffee.co.nz MANAWATU-WANGANUI

• Coffeegogo 55a Joseph St Palmerston North +64 27 437 2840 coffeegogo.nz • Ebony Coffee Roasters 208 Featherston St Palmerston North +64 6-359 3300 ebonycoffee.co.nz • Havoc Coffee Roasters 73 Westmere Station Rd Westmere +64 6-348 4979 havoccoffee.co.nz MARLBOROUGH

• CPR Coffee Co 43 High St Blenheim +64 21 894 428 cprcoffee.co.nz • Ritual Coffee Company 21 Lowther Dr Blenheim +27 936 0588 ritualcoffee.co.nz

MATAPOURI

• Manaia Espresso 4 Walu Ln Tutukaka +64 27 245 5013 manaia-espresso.co.nz NELSON

• Crossbow Coffee Roasters 149b Salisbury Rd Richmond +63 3-928 0240 crossbowcoffee.nz • Pomeroys Coffee & Tea Co 16 Elms St Stoke +64 3-546 6944 pomeroys.co.nz • Sublime Coffee Roasters 211 Haven Rd Beachville +64 3-539 4988 sublimecoffeeroasters.co.nz NORH CANTERBURY

• The Roasted Bean 47 Amuri Ave Hanmer Springs +64 3-315 7430 roastedbean.co.nz NORTHLAND

• Ikarus Coffee Roasters 781 Pekerau Rd Kaitaia +64 9-408 7084 ikaruscoffee.co.nz • Max Coffee Roasters 29B Mill Ln Kerikeri +64 9-407 7200 maxcoffee.co.nz • Tiger Mountain Coffee School Gully Rd Kaeo +64 9-405 1006 OTAGO

• Allpress Espresso 12 Emily Siederberg Pl Dunedin +64 3-477 7162 allpressespresso.com • Bean Around The World Coffee Roasters 11 Athol St Queenstown +64 3-441 2440 coffeebeanz.co.nz • Kaffelogic 8 Stafford St Dunedin Central +64 21 334 332 kaffelogic.com • The Strictly Coffee Company 137 Frederick St Dunedin +64 2-7206 4287 strictlycoffee.co.nz • Vanguard Specialty Coffee Co 49 Vogel St Dunedin +64 3-477 9511 vanguardcoffee.co.nz

• Coromandel Coffee Company 462 Kuaotunu Wharekaho Rd Whitianga +64 7-866 5373 coffeelala.com

PALMERSTON NORTH

• La’vita Coffee 278 Rangitikei St +64 21 733 343 lavita.co.nz

• King Coffee 20 Hampton Downs Rd Te Kauwhata +64 9-930 9207 kingcoffee.co.nz

PORIRUA

• Fuel Espresso 23 Raiha St Elsdon +64 4-499 7733 fuelespresso.com

• Rocket Coffee Roasters 302 Barton St Hamilton +64 7-839 6422 rocketcoffee.co.nz

RAGLAN

• Perkatory Coffee 398 Ruapuke Rd RD 2 +64 21 325 569 perkatorycoffee.co.nz

• Volcanic Coffee 20 Otupai St Two Mile Bay +64 2-132 2976 volcaniccoffee.co.nz

TARANAKI

• IncaFé Organic Coffee 6 Cody Pl Waiwhakaio New Plymouth +64 6-759 1680 incafe.co.nzRAGLAN • Ozone Coffee Roasters 47A King St New Plymouth +64 6-757 5404 ozonecoffee.co.nz WAIKATO

• Aoraki Coffee Roaster 20 Hampton Downs Rd Hampton Downs +64 9-930 9207 aorakicoffee.co.nz

WELLINGTON

• Acme & Co 14 Jessie St Te Aro +64 4-385 2263 acmeandco.co.nz Caribe Coffee 54 Cleveland St Brooklyn +64 4-974 9170 cafecaribe.co.nz • Coffee Supreme 35 Hopper St Mount Cook +64 800 937 627 coffeesupreme.com

• Emporio Coffee 90 Abel Smith St Te Aro +64 4-382 8116 emporio.co.nz

• Revive Espresso 2 Lochy St Petone +64 4-568 5300 revive-espresso.co.nz

• Flight Coffee 30 Garrett St Te Aro +6427 535 0883 flightcoffee.co.nz

• Ripe Coffee Roasters 476 Jackson Street Petone +64 4-586 2245 ripecoffee.co.nz

• Havana Coffee Works 163 Tory St Te Aro +64 4-384 7041 havana.co.nz • Karamu Espresso 1/50 Gracefield Rd Gracefield +64 2-180 4900 karamucoffee.co.nz • L’affare 27 College St Wellington +64 800 LAFFARE laffare.co.nz • Mojo Coffee 37 Customhouse Quay Wellington Waterfront +64 4-385 3001 mojo.coffee • Ninety Six 1 Antilles Pl Grenada Village +64 22 187 1478 ninetysix.nz • Peoples Coffee 22B Newtown Ave +64 4-389 6777 peoplescoffee.co.nz

WELLSFORD

• Rush Coffee 258 Ryan Rd Te Arai +64 9-431 4031 rushcoffee.co.nz WEST COAST

• Fat Cat Coffee 693 Lake Kaniere Rd Kokatahi +64 27 474 2457 fatcatcoffee.co.nz • Kawatiri Coffee Roasting Virgin Flat Rd Westport +64 3-789 8953 kawatiri.coffee WHITIANGA

• Coffee LaLa The Coromandel Coffee Co 462 Kuaotunu Wharekaho Rd RD2 +64 7-866 5373 coffeelala.com

Your journey to professional coffee.

www.nucleuscoffeetools.com

CAFÉ SCENE EGMONT STREET ESPRESSO BAR 26 Egmont St, Wellington City, New Zealand, 6011 Open Monday to Friday 6:30am – 2pm, Saturday 8am – 2pm darkhorsecoffee.co.nz For anyone who has ever walked into a specialty coffee store and felt out of their depth, coffee roaster Dark Horse has got your back. Co-Founded by husband-andwife duo, Matthew Payne and Rachael Deller-Pincott, the brand’s newest addition is a specialty espresso bar that is focused on inclusivity and openness. As a pure takeaway coffee bar, the Egmont Street Espresso Bar is Dark Horses’ official flagship store in Wellington and third venture as a brand. “The best part has been creating a direct connection to our customers in the city, and for them to be able to grab their beans right off the shelf,” says Matthew. The Egmont Street Espresso Bar features a variety of single origins and Dark Horse blends with names inspired from horses. “Our most popular blend is The Colt, which is also our house roast. It is a big dark, full bodied chocolatey roast,” says Matthew. “When I started making coffee in 1995 there was really only dark roasts, and I really enjoyed that profile, but with our Colt blend it has enough class and sweetness and desired acidity to make it a complex, darker style coffee.” Matthew says that his style of service, however, isn’t fact and figure based. “I just ask people ‘what do you

Egmont Street Espresso Bar is Dark Horse’s official flagship store in Wellington.

110

beanscenemag.com.au

Dark Horse’s Egmont Street Espresso bar is focused on inclusivity and openness.

like?’ and then try and make and match the coffee to it. If someone likes the coffee then they’ll come up and ask [for more details], and then we tell them,” says Matthew. “Dark Horse isn’t trying to reinvent the wheel. We’re trying to refine the flavours and the experience because I think hospitality can get lost with coffee makers sometimes. People can get so focused on the coffee that they forget that is comes down to the human connection.” With the ongoing pandemic, Matthew points out how connections like these have become even more important with this customer and barista interaction sometimes being the only conversation a person will have all day. “I take my job seriously, but I don’t take everything else too seriously. [Going to a café] is supposed to be fun and social, as opposed to walking in somewhere and feeling silly because you don’t know the origin [of the coffee],” says Matthew. It’s not just the coffee Dark Horse takes seriously. Sustainability has been a pillar for the roasting company since day one

Dark Horse’s most popular blend is The Colt: a dark, full bodied chocolatey roast.

with the company investing in a Loring hot air roaster in 2018. “Now we also have fully compostable lids and cups, and are spending a lot of time and energy sourcing sustainable packaging. We’re also in the process of swapping our wholesale bags to recyclable paper bags,” Matthew says. “Our ‘leave less hoof prints’ ethos allows us to always be striving towards better practices as our business grows and evolves.” Matthew is also aware that COVID-19 has not just changed the importance of social interactions, but how consumers shop. “We are revamping our online sales, and have a subscription service which means consumers don’t have to think about it anymore,” he says. “Our ‘Dark Horse To Your Door’ subscription service is really taking off, because so many people are making coffee at home and we want to be able to provide all our consumers with the Dark Horse experience, even from home.”

LITTLE LEGENDS 7 Rialto Lane, Manly, New South Wales, 2095 Open every day 6:30am – 2pm 0490 255 423 Every year, the Manly Wharf in New South Wales becomes home to an adored colony of little penguins who gather to breed. As the only mainland breeding colony left in NSW, it is a tourist attraction, source of intrigue, and the inspiration behind Little Legends Coffee Shop. “Our logo has penguins on them, and the

Little Legends is focused on specialty coffee and customer service.

DRIP HAVEN 63 Skyring Terrace, Newstead, Queensland, 4006 Open Monday to Saturday 5am – 3pm 0402 446 967 Located in a residential area with a commercial building across the road, Yolanda Van Houtte, Founder and Owner of the recently rebranded Drip Haven café says the friendly, sunlit spot attracts the best of both worlds. “Originally, when I was limited to only offering coffee from a window, I was reaching mostly office workers, but now with our recently added dine-in license and seating area we are able to provide much needed brunch for local residents too, which is fantastic,” says Yolanda. “When we first started, we began as a little espresso corner, and as we’ve grown, we’ve evolved to meet our consumers’ needs, including offering vegan and gluten free products.” A Canadian chef has strongly influenced the menu with staple favourites including maple glazed bacon and French toast – Canadian style. The café also offers sweet treats including its famous triple chocolate gluten free brownie, with a bite-sized piece served alongside every coffee, and

‘Little’ part in the name is inspired by these animals. It also represents our goal to remain humble while striving to be great, which lends itself to the ‘Legend’ part of the name,” says Ivo Rosbach, Owner of Little Legends. Opened in 2017, the coffee shop is tucked away in a laneway just off Manly’s retail attraction, The Corso. “We opened Little Legends out of a fascination for the artisan component of coffee and because [we are] super competitive. The goal is always to do better, faster and better again,” Ivo says. “That is also what makes us unique. We are focused on specialty coffee and special customer service.” The café has a large local following who love the café’s homemade bircher muesli, served with Coyo vegan coconut yoghurt, mixed berries, and roasted almonds. “We have been very lucky in attracting some unbelievably awesome staff members since opening and our ‘secret’ in delivering a great product is the focus on customer service and [our barista’s] exceptional milk skills,” Ivo says. “Milk is an essential component and we have been very impressed by the consistent quality of Riverina Fresh and its great customer service.” Ivo says it is also the little things, such as Riverina Fresh’s packaging design, delivering hours and broader product range that play a

role in creating the complete package. “For other aspects we collaborate with partners who have proven as best in class: Seven Miles for our coffee, Mrs Jones The Baker for our bakery products, Gelato Messina for our chocolate, and Butterboy for our cookies,” he says. Little Legends has also recently partnered with Espressology and Amsterdam roaster Lot61 to help source and roast its own espresso and filter blends, and gain more control over the quality of the end product. “This is the next step for us — the last piece we haven’t tackled yet — and will allow us to be more focused on sustainability and deliver an even more genuine specialty coffee experience to our customers.”

its housemade gluten free caramel slice. These are all presented beside Wolff Coffee Roasters’ delicious 8 Track blend from its Studio Espresso Collection, which is served as a hot beverage or cold drip coffee. “We chose it because it was a really smooth blend, with dark chocolate, dark honey, and hazelnut notes, which more people enjoy across the board,” Yolanda says. “It also runs really nice as an espresso, or as a white coffee.” Partnering with Wolff Roasters just six months ago, Yolanda says she has been overwhelmed with amount of support shown. “I don’t think I’ve had a single

week which I haven’t seen my [sales representative],” she says. “They’ve really helped me get things going, with all of the equipment they’ve supplied me, and all the phone calls. They’re constantly checking in on me.” Yolanda says this was especially helpful having opened her business in the middle of a pandemic. “It’s been a rollercoaster of a year, but seeing nothing but growth since day one has been phenomenal,” she says. “I don’t think I really knew what I wanted from my business when I first started, and all I know now is I want to keep serving great food and exceptional coffee for as long as I possibly can.”

Little Legends has recently partnered with Espressology and Lot61.

Drip Haven attracts both local residents and office workers to its recently upgraded venue.

beanscenemag.com.au

111

CAFÉ SCENE PANGO 24 Hall Street, Newport, Victoria, 3015 Open Monday to Friday 7am – 2:30pm Saturday and Sunday 8am – 2:30pm, Wednesday to Sunday 5pm – late hello@pangocoffee.com When asked to describe the most unique characteristic of Pango café, Chloe Strachan, one part of the trio who opened the venue, says it is the genuine sense of community. “Pango is run by my sister Tash, her partner Cody, and myself. My sister runs the floor and a lot of the local children in the area recognise her and bring her little flowers. They come in just to see her, and quite often you’ll see her with a child on her hip, taking orders behind the register,” Chloe says. “One of the things we’re really learning through COVID-19 is that we are really a central hub for the community. During [last] lockdown we started thinking how we could support our customers more and began offering pilates sessions and live music.” Pango is the third venue opened by the team in the space of four years. “It’s been a speedy expansion. We opened Kodama Coffee in 2016 then

TWO FORESHORE 2 Foreshore Drive, Geraldton, Western Australia, 6530 Open every day 7am — 3pm 0498 777 004 Homemade food and fast-paced, friendly service is the experience one receives when visiting Two Foreshore café, located in the coastal town city of Geraldton, some 420 kilometres north of Perth. “I joined the business in 2016 where, at the time, we used to order in most of the food,” says Valeria Spreafico, Manager of Two Foreshore. The Two Foreshore café is located by the beach in the coastal town of Geraldton.

112

beanscenemag.com.au

Pango Coffee is a central hub for the community.

about two years later we opened Boma Coffee, and within six months to a year we opened Pango,” Chloe says. “Each of our venues has a link to each of our heritages. Tash and I are originally from Zimbabwe in Africa and Cody is from New Zealand. The term black coffee in Maori is ‘kawhe pango’ so we decided to keep the pango part of the phrase.” For coffee, Pango serves up Industry Beans’ Fitzroy Blend, alongside a selection of rotating single origins that are chosen weekly by the head barista. “The Fitzroy blend just made the most sense to us and we really love it,” says Chloe. “It was something we really thought the

customer base wouldn’t be alienated by and is just a really easy to drink blend.” Chloe says menu favourites across all three venues include the café’s chilli scrambled eggs with crispy shallots, parmesan, coriander, green onion and whipped feta on sourdough. “I also have to call out our pasta dishes, which we’ve recently just expanded into. We’re doing some really beautiful dishes, like venison ragu pappardelle,” she says. Looking to the future, Chloe says she is excited to continue creating a sense of community, and building on the expanding dinner service and Sunday afternoon sessions.

“I had just moved from Perth to Geraldton, and fell in love with the town, the café, and the charming, relaxing atmosphere. I decided then that I wanted to grow and improve the venue.” Ever since, Two Foreshore’s quality and range of menu items have exploded, from vegan and gluten free offerings, to paninis, granola bowls, and more. “We’ve also perfected our sweet and savoury muffin recipe which we make in house, with our most popular type being the vegan muffin that has white chocolate, and raspberries,” says Valeria. Based on Geraldton’s foreshore, the venue was initially an old recreational

facility before being re-opened in 2014 as the Two Foreshore café. Today, it attracts a range of local children and families with Valeria saying its tasty food and ocean side location has made the venue very popular. The café serves Utz certified Piazza D’Oro coffee alongside a range of Milklab alternative milks to please this demographic. “We’ve been using Milklab for a few years now. Before we tried it, we had been testing a range of alternative milks and through social media discovered Milklab,” Valeria says. “We fell in love when we tried the almond milk, and from there expanded to the oat and macadamia variety, which is popular for its creaminess.” Valeria says the almond milk is now the second most popular milk, just after full cream milk. For the future, Valeria has no plans to stop upgrading the Two Foreshore café, and hopes to eventually build a complete kitchen to meet the growing food demands from the customers. “We want to create a full cooked breakfast and have an elaborate menu which reaches a wider audience,” says Valeria. “Regardless, we can’t wait to keep growing.”

Western Tiers Distillery Café is located at the foot of the Great Western Tiers mountains.

WESTERN TIERS DISTILLERY CAFÉ 67 Meander Valley Road, Westbury, Tasmania, 7303 (Winter hours) Open Wednesday to Friday 10am – 4pm, Saturday and Sunday 10am – 5pm 0487111781 At the foot of the Great Western Tiers mountains in the central highlands of Tasmania lies Western Tiers Distillery Café, known among local and tourists alike for its spirits and high-quality espresso. Created by Mark Kolodziej and Tim Freeman, the distillery is located in the historic town of Westbury and is an extension of their 2016 business Stillsmiths Tasmania, which supplies distillery equipment across the region. “They initially designed the distillery to showcase the equipment and workmanship, then they thought that customers might want to have something to eat while tasting spirits, and even have a cup of coffee,” says Debbie Down, Café and Restaurant Manager of the Western Tiers Distillery Café. With this thought, the café was born in February 2021. The surrounding landscape and mountains have inspired the café’s design from the distillery’s copper stills to the industrial interior and “fine Tasmanian craftmanship”. “Our tables are handcrafted from Tasmanian timbers and most of our décor was made locally,” Debbie says. “We can also see the Great Western Tiers mountain range from the café, which inspired the names of the spirits that we make in our distillery, such as Dry’s Bluff Gin, Nells Bluff Gin, and Quamby Bluff Sloe Gin.” These spirits are served along with Mocopan’s Pasquale blend, which has

full-bodied flavour and is made from a blend of Arabica beans. “We have a terrific relationship with Shane Delanty, Co-Founder of Doppio Foods who supplies us with all things coffee and services our equipment,” she says. “We serve our coffees on our [Nuova] Simonelli espresso machine and grinder.” Since 2013, Doppio Foods has partnered with Mocopan to distribute its coffee range to Tasmania’s food and coffee industry. Western Tiers Distillery Café is also focused on promoting local produce in its menu, offering small meals to share, or grazing platters. “We source our ingredients from local businesses and have built great relationships with these small boutique suppliers,” Debbie says. The result is evident in the menu with items including pork and pistachio terrine with toasted fig, walnut

bread and rhubarb relish, parmesan and truffle baked souffle with leek fondue, and coffee panna cotta with chocolate caramel sauce. “I think it’s a great place to meet with friends for lunch on a lazy weekend and talk the afternoon away,” she says. “We see all kinds of customers, from tourists to locals and visitors from interstate. “Tasmanians have especially supported local businesses travelling within the state over the past six months. We have been very fortunate compared to other states and our trade has been excellent.” Throughout October, the café plans to extend its opening hours to seven days a week plus Friday evenings, with a cocktail hour to provide guests with a great way to start the weekend. “The most rewarding part of opening this café is seeing the dream come to life. The café has exceeded our expectations with visitors and locals supporting us during a crazy time,” Debbie says.

The surrounding landscape has inspired the cafés interior design.

beanscenemag.com.au

113

TRAINING TACTICS

Babin Gurung is the New South Wales Barista Trainer of Suntory Coffee Australia.

Let’s talk single origin Mocopan Coffee’s Babin Gurung on how to introduce single origin coffees to your café menu, and why education and transparency are key to making it a profitable addition.

ntroducing single origin coffee to your menu is a great way of adding variety and keeping things exciting for your regular customers. Single origin in its simplest term means coffee sourced from one location. This could be a country of origin, a region, an estate, or a micro lot, all of which can have a big impact on how the coffee is grown, harvested, and processed. Ultimately, this will give coffee its distinct flavour and characteristics. This is different to blended coffee where the goal is to create consistency and uniformity in flavour, something that works well for milk-based coffees. So, a good starting place for adding single origin to your menu is through filter/black coffee.

Inviting single origin coffees on your menu will help engage customers in conversations about origin and quality.

There are couple of good reasons why you might want to consider serving single origin in your café: • Variety: It is a well-known fact that offering customers a variety of products is a sure way to keep them loyal. This is no different for cafés where you have regular customers who might be looking for something different to try. Offering a second or even a third option is a great way to keep them interested and have them coming back for more. • Seasonal: Most roasters will have seasonal single origins on rotation. This means not only are you offering something different to your customers every few months, but you are sure

to receive fresher products, which ultimately your customers will value and enjoy. • Traceability: The word ‘traceability’ has been a topic of discussion for some time now in the coffee world. Single origin coffee recognises the farm and the people behind it. It has big implications that goes beyond quality and flavour of coffee. Traceability helps to ensure the farm and the farmers are protected and they can continue producing quality beans year-round. • Relationship: The relationships between farmer, importers, and roasters are vital and work like a chain, where products and feedback are circulated among producers, importers, roasters, baristas, and all the way to consumers. This sharing of information helps farmers improve their produce, roasters roast better, baristas prepare better coffees, which then is passed down to the consumers. • Quality: Often, more effort is put into producing single origin coffees as they are done out of smaller farms. Similar care is taken while roasting coffee to preserve and highlight the natural characteristics of the region or farm. This combined effort helps add to the quality and flavour of the coffee you drink. So, is there a preferred origin that I recommend? The short answer is “no”. Every single origin brings its own unique characteristics that defines them. While I

114

beanscenemag.com.au

Customers are likely to pay extra for their drink if they know a single origin coffee is more premium and exciting.

may prefer coffee from one region, you or your customers could pick something entirely different. And, this is one of the more exciting things about single origin coffees. Holding cupping sessions with your café team and offering free tastings for regular customers are great ways of opening up that conversation and getting real-time feedback. What I also recommend, is trying different origins and asking for as much information as you can get from your supplier about the coffee varietal, farm, region, and country. This will help narrow down your preference and give you the best chance of success when brewing your coffee. Now, I’m sure your next question is “well, what about the cost?” It’s a fair question. Afterall, you as a business operator need to ensure there’s profitability when deciding to bring a new item to your menu. Generally speaking, the cost of single origin per kilo is higher than a blend, which needs to be passed down to the customers. This is simply due to above mentioned factors. But there are a few ways you can cover this cost and possibly be rewarded for the extra effort. The coffee industry is competitive, and businesses are finding it more and more difficult to compete over price. So, I suggest steering the focus and conversation from cost to value for money. Engaging customers in conversation about quality and sustainability is a great way of pushing them into trying new and different coffees. Once they see the value, they’ll be more likely to spend higher on their daily cup. Just like paying an extra 50 cents or a dollar is common for additives. Similar principles apply to single origin coffees. As a customer, you are getting something more in the form of quality, experience, and enjoyment for that additional charge. And, as a café operator, you need to equip yourself with the knowledge and technical skill to provide customer that experience

Explore different origins and ask your supplier for information about the coffee varietal, farm, region, and country.

in order to sell more single origins coffees. This includes having well-trained baristas, an extra grinder, and coffee recipe for your single origin. Here are some of the ways you can add single origin to your existing coffee menu: • Long black/short black: Since you already have a regular flow of black coffee drinkers in your café, I suggest targeting them to try single origin instead of blends for their favourite drink. Tea drinkers are also a great target group because of the similarity in the nature of these drinks. With a little bit of convincing around the origin and flavour characteristics, people will be more likely to pay extra for their drink, knowing they are getting something more premium and exciting. • Filter: Filter coffees are probably the best brewing method for highlighting the origin characteristics. Adding filter coffee to your menu is a great way of showcasing your knowledge of coffee and justifying the price. Filter coffee does pose a challenge, as it requires separate brewing vessels, the technical know-how and time, which ultimately affects workflow. Careful consideration is required if you are planning on serving filter coffees. • Batch brew: This is the answer to the above issue of filter coffee. Batch brew is relatively easier to manage, is handsoff and requires very little time and knowledge to produce a great tasting coffee. A small initial investment of brewer and coffee thermos is enough

to get you started. This is an easy and efficient way of serving single origin coffees in your café. • Iced coffee: Another great way of introducing single origin is through iced coffee drinks. The delicate nature of single origin coffees is complimented in drinks like iced long black or cold brew. Customers generally are also more willing to pay extra when it comes to iced drinks. • Retail: Selling retail bags is the best way of adding to your café revenue with the least amount of work. The profit margin is relatively higher and you can sell large quantities at once. Again, having the right product knowledge is vital and being able to suggest brewing methods goes a long way in maintaining retail sales. Some cafés will have a separate retail section where they offer brewing kits, which can further add to the café’s revenue. So, where can you get your single origin from? Well, I recommend asking your coffee roaster if they offer any. More likely than not, they will have at least one single origin on hand. They can also help you pick the right equipment and brew recipe. If there’s enough interest, the roaster will be encouraged to add more to the selection, which will mutually benefit all parties involved. As we head towards a more competitive age of coffee selling, recognising customer’s priorities and needs is key. Having the right product, equipment, knowledge, and skill can make a big difference in sustaining a profitable café.

beanscenemag.com.au

115

Matthew Lewin is the 2019 ASCA Vitasoy Barista Champion and Café Ambassador for Vitasoy.

A barista’s guide to dairy alternatives: soy milk Vitasoy Café Ambassador and 2019 Australian Barista Champion Matthew Lewin on the legacy of soy milk, where it stands in the market now, and what to do if your soy milk curdles in coffee.

Matthew Lewin recommends steaming soy milk to a lower temperature than other milks and not letting it sit for too long.

116

beanscenemag.com.au

oy was the most requested plant-milk for more than a decade, only to be overtaken by almond in the last couple of years. It’s hard to imagine what cafés would look like today without the pivotal role soy milk has played in introducing people into the world of plantmilk based coffees. I’ve talked before about how oat highlights fruity notes while almond pairs beautifully with chocolatey coffees, but for me, soy milk isn’t about flavour: it’s about the experience. The more I drink soy milk, the more I come to appreciate that its strongest suit is its texture. When soy milk is done really well it becomes quite a decadent mouthfeel. This suits a particular style of coffee that’s darker in nature, maybe roasted for a little bit longer with dark chocolate notes and lots of body. You put those two together, you get this bold-textured, luscious style milk coffee that can speak to the everyday coffee drinkers who are used to those stronger flavours. I often compliment oat milk for its neutrality, but many soy drinkers stick with it because they’ve gotten used to the soft soy notes and luscious experience. It’s something they still look for when they order their coffees today and Vitasoy

has fantastic recognition with consumers, having been making soy milk since 1940 and launched Café for Barista Soy Milk in 2008. People are also looking more for locally made products and companies like Vitasoy champion that ‘support local’ mentality, sourcing 100 per cent Australian grown soy beans for their Café for Baristas Soy Milk. While soy milk’s longevity makes it popular with general consumers, particularly older customers, it brings with it some preconceived notions. Café’s use of soy milk goes back further than not only almond and oat, but the very idea of plant milks being crafted to work with coffee. This means a lot of those who have been in coffee for a long time have memories of soy milk being tricky to work with, curdling in coffee, and many failed soy lattes going down the drain. Almond and oat don’t have the same reputation because they blossomed in a time where plant milk suppliers saw the need to develop specific recipes to be paired with coffee. Soy milk now has to compete in a more diverse marketplace, and companies like Vitasoy have made sure the quality of their café-oriented soy milks is in the same league as their almonds and oats. That being said, soy milk is still its own

product with unique needs, and there are definitely steps a barista can take to bring the best out of it. PRO TIP: Steam the soy milk to a lower temperature – about 55°C to 60°C – and introduce less air at the beginning. Soy milk tends to stratify if left to sit, so begin pouring as soon as you finish texturing. Part of why soy milk requires a slightly different approach is the type of proteins it contains compared to dairy milk, which are impacted by the heat during steaming and acidity of the coffee. Oat and almond milks contain low levels of protein, hence the use of other ingredients to create the foam emulsion. There is a large pH difference between plant-based milks – soy ranges around seven to eight – and coffee, which differs from shot to shot and bean to bean usually is about 4.5. The proteins in soy milk are sensitive to the lower pH of the coffee shot which is why the proteins can ‘denature’ and look curdled. So how can we overcome this? PRO TIP: Don’t be afraid to work the milk and espresso together. I like to start with a small pour, only about 10 millilitres, and give it a swirl to acclimate the espresso to the higher pH before I pour the rest of the soy milk into the cup. This PRO TIP is a short answer to a big question, and I’ve done my own research into how to best marry soy milk and espresso to avoid curdling. In the training room at Ona Coffee Melbourne, I trialled many different espresso extractions with soy milks textured to different levels and temperatures to find a recipe with the most consistent structure and highest quality. I used the same coffee blend, roasted for milk with a traditional flavour profile, for each experiment and started with a standard 20 grams in, 40 millimetres out espresso extraction. I steamed the soy milk to different temperatures, starting high at 65°C, working my way down, and found there were challenges when combining hot soy milk with coffee (which wasn’t really a surprise). At the same time, the customer doesn’t want a lukewarm coffee, so I found 55°C to be a good cross point between what will work for the customer and the barista. I also thought about how we could increase the pH level of the espresso so there was less of a ‘shock’ when we introduced the soy milk. The longer you extract coffee, the more acids you will bring out, but at the same time, you’ll extract more of everything else and end up with a diluted shot with less pH overall. So, I tried introducing small amounts of different liquids – only five

Soy milk’s best quality is its texture, which can provide coffee with a decadent mouthfeel.

millilitres – to the espresso before pouring the textured soy milk. First was cold tap water, which has a pH level around 7.5. The soy milk blended well with the coffee, and when we tasted it, the coffee was OK, but it was also a tad diluted and a little cool. It was promising though, so we tried hot water from the espresso machine and again it worked quite well. It was warmer than the first one, but was still a little bit weak. To similarly raise the pH before adding the textured soy, I thought it might be worth trying to add a dash of soy milk to the espresso before pouring. As mentioned earlier in my PRO TIP, I already start with a small dollop of textured soy, but what if we used even more stable, untextured cold soy milk? After extracting my shots, I added five millilitres of cold soy milk – or exactly two lid-fulls using Vitasoy Café for Baristas soy milk cartons – and the results were phenomenal. It was still a little weak, so rather than a ‘20 in, 40 out’ balanced shot, I made it stronger with 20 grams in and 30 millimetres out, like you’d do for a

ristretto or a magic. I added five millilitres of cold soy to each shot then quickly added the steamed soy at 55°C and the result was a delicious coffee. I tried this recipe a few times and it kept yielding an incredible tasting coffee that looked amazing in a latte glass or flat white cup with no curdling. If you put them up on a coffee bar, the server wouldn’t be able to tell the difference between them and a dairy milk coffee. This exact recipe might need a bit more testing before I recommend doing it on the bar yourself, but it shows there’s ways of tailoring your coffee to your plantbased milk, rather than only the other way around. Oat and almond may be on-trend in the market, but soy will undoubtedly stick around in cafés for a long time. It is our job as baristas to make the best use of soy milk to provide our customers with the greatest coffee experience possible. For more information, visit vitasoycafe.com.au, or contact your local distributor or the Bega Dairy and Drinks Customer Service team on 1800 000 570.

beanscenemag.com.au

117

ESPRESSO YOURSELF

Victor Vu of Ona Coffee Melbourne is the 2020 ASCA Australian Pauls Professional Latte Art Champion

Tinker Bell Victor Vu shares his interpretation of an iconic Disney character that will have you believing in fairies.

opefully, you’ve become well acquainted with my Peter Pan design, (if not check out the June edition) and now I want to share with you the perfect pattern to go with it. Tinkerbell belongs by Peter’s side, but just like the strong-willed fairy herself, this latte art design stands on its own as a bold and fun pattern. This pattern is an update of the Tinkerbell design I shared in the 2019 Australian Latte Art Championship. I have a few different designs showcasing Tinkerbell, but chose to share this one due to the extra elements in the cup, providing more opportunities to refine your technique, increase the level of detail, and challenge yourself. A wide and controlled rosetta-like pattern on the left forms

118

beanscenemag.com.au

the top of a tree, while a simpler swerve along the bottom creates a branch for Tinkerbell to land on. These additional features create an environment for the character to inhabit, meaning even someone who’s not a Disney fan can appreciate it as a beautiful fairy design. The pattern is a demonstration of how to best utilise the space in the cup and has a big emphasis on pouring technique. Some danger points to consider include the moon-like shape in the background and drawing Tinkerbell’s wings too far from her body, which is largely formed using a mix of rosettas and dragging of straight lines. The pattern is complex while using simple techniques, making it the perfect design to practice while spreading your latte art wings. So ‘tinker’ away with this new addition to your latte arsenal.

1. Fill your base and with the handle at 6 o’clock. Pour a wide five-leaf rosetta along the top of the cup from left to right then pull through.

3. In the bottom half of the cup, pour two small six-leaf rosettas, pulling through underneath to form a small arch. These are Tinkerbell’s wings.

5. Pour a long and skinny six-leaf rosetta along the bottom of the cup.

7. At the top of her torso, drop a small amount of foam for her head.

2. At the bottom right of the rosetta, pour the first three quarters of a circle, then drag back underneath to the top of the circle and pour a question mark-like shape within the circle. You don’t want to completely fill this circle to give the moon a shaded appearance.

4. Turn the handle to three o’clock, pour a small fourleaf rosetta connecting to the wings for her body and another underneath, forming an upside-down T shape for the skirt.

6. Drag two thin lines beneath the skirt, overlapping the bottom line for legs and a thin line from the top of her body reaching towards the moon.

8. Carefully drag a short curve around the head and drop a small amount of foam on top to complete Tinkerbell’s hair.

beanscenemag.com.au

119

MELBOURNE INTERNATIONAL COFFEE EXPO 27 - 30 SEPTEMBER 2022 MELBOURNE CONVENTION AND EXHIBITION CENTRE WWW.INTERNATIONALCOFFEEEXPO.COM

Host of the 2022 World Coffee Championships

exhibition space available now

PLATINUM SPONSORS

SUPPORTING SPONSORS

PROUD PARTNERS

NZSCA

Emma McDougall is the Communications and Administration Co-ordinator of the NZSCA.

There’s a lot in that cup The New Zealand Specialty Coffee Association on the need for specialty coffee to be recognised as the valued beverage it is.

re you paying too much for your cup of coffee? No, you’re probably not paying enough. When you take the time to consider what goes into your daily brew, you soon realise there’s a lot in that cup. As an association built on coffee, we are often asked why different coffees are more expensive than others. We also get asked how much we should be paying for that cup of coffee. Legalities rightly keep us from “setting the price” or indeed setting the recipe for a flat white. What we can do is explain what you’re paying for in that cup. And why you could potentially be paying more. Roz Cattell, President of the New Zealand Specialty Coffee Association (NZSCA), says that roasters and cafés across New Zealand are absorbing significant increases in costs, which means the true value of your coffee isn’t being represented in what you’re paying. “Our members are taking one for the team of five million by trying to keep the price of a long black or flat white relatively low. But we need to appreciate what we’re actually putting into your cup of coffee, and there’s a lot,” Roz says. “Coffee is a deceivingly simple product – beans, water, and maybe some milk. However, add the rising cost of freight, education on how to make the coffee, wages, equipment, power, rent, milk, the vessel you drink from, the beans themselves, and it paints a different picture.” New Zealanders drink around 2.2 kilograms of coffee each per year and we do have excellent coffee. It’s our daily affordable luxury. Looking at the journey of the coffee

Roz Cattell is President of the NZSCA.

to your cup, there’s a lot of people and systems in that chain, and the NZSCA can see the added value at every link. “The price of a cup of coffee should reflect the skills and experience that growers, roasters and baristas add to take your coffee from a caffeine injection, to a real experience. We owe it to coffee professionals to look at the value we place on their expertise,” Roz says. It can be hard to take a step back to appreciate the global supply chain of coffee and the things that can impact it. In New Zealand, we might notice a traffic jam of cargo ships waiting to be unloaded, costing more each day they wait at sea. But we don’t see the devastating impacts of weather events like droughts or frosts that have ruined countless crops in Brazil. Or the changes in global currency that drives down the money farmers can earn while increasing the cost of importing coffee. Or the investment in research and development that farmers are doing to keep pushing up the quality, yield, and resilience of their crops. It’s interesting to note that in the last three years, the wages of New Zealand’s frontline staff have gone up $4 per hour.

The cost of the cup has remained insanely stable in the café. So while we are now valuing and ultimately paying a living wage to our daily baristas who have trained for hours and hours, and work with thousands of dollars of equipment in fitouts that are architecturally designed as safe, warm, clean inviting spaces, our consumers are certainly not paying for the unseen extras in the cup. It all adds up. It costs everyone in the chain before it ends up in your cup. With all of this in mind, would people care if their coffee costs more and reflects the true value of the experience they’re having? It may take some time, but changing the mindset is an exciting prospect. There’s a lot to be said for the rise of craft beer, wine, and chocolate in New Zealand and consumers happily paying more for those quality artisan products. Coffee is no different. What can you do, as a consumer, to start to appreciate the full value of your daily coffee? You can start declining that loyalty card and embrace price changes with a smile, knowing that you are still getting a bargain, but might be paying a fairer price. And you can buy coffee from your local roastery. We’re lucky to have an abundance of members doing good for sustainability in all aspects of the supply chain. Supporting locals has allowed our economy to bounce back stronger. Remember, there’s a lot in that cup. Stay safe, be kind, drink NZ coffee. For more information on the New Zealand Specialty Coffee Association, or to join, visit www.nzsca.org

beanscenemag.com.au

121

PEOPLE ON THE MOVE

People on the move

BeanScene celebrates the latest industry appointments in the Australian coffee landscape.

DAVE BOUDRIE – COFFEE TRADER, INTER-AMERICAN COFFEE AUSTRALIA After six years, former ASCA Secretary Dave Boudrie has left FTA Coffee and accepted the newly created role of Coffee Trader for InterAmerican Coffee Australia (IACA), part of the Neumann Kaffee Gruppe. NKG is a global third generation privately owned and operated family business. “I have always worked in family business, although not quite one of this size,” Dave says. “NKG is a unique network of businesses across all aspects of trade and distribution of specialty coffees and commercial grade coffees. I’m most excited about our Bloom project coffees, which are providing smallholder farmers with the opportunities and resources they need to run their farms at full potential.” While IACA’s Australian office and cupping lab is based in the Sydney suburb of Rozelle, Dave will be based in Melbourne. 122

beanscenemag.com.au

BRAD PITT – GLOBAL BRAND AMBASSADOR, DE’LONGHI De’Longhi has announced Academy Award winning actor Brad Pitt as its new Global Brand Ambassador, beginning with an international campaign directed by Oscarwinning Director Damien Chazelle. The domestic coffee machine and appliance manufacturer says the acclaimed actor’s passion for coffee combined with a love for architecture, design and art, positions him as the perfect ambassador and somebody who truly mirrors the De’Longhi brand itself.

ADAM VAN BLERK – NATIONAL PARTNERSHIP MANAGER, WOLFF COFFEE ROASTERS Adam Van Blerk is a valuable part of Wolff Coffee Roasters, and has been newly appointed as the National Partnership Manager. With over a decade of experience in the industry, he is passionate about educating and connecting with partners to help grow their coffee knowledge and portfolios. His appointment will play a crucial role in the continual growth strategy of Wolff Coffee Roasters, with large involvement in the Brisbane hub and national market.

EMILIE COULOMBE – MELBOURNE COFFEE LIAISON, CONDESA CO LAB Emilie Coulombe is the newest addition to Condesa Co Lab as its Melbourne representative. The French Canadian/American was brought to Melbourne completely doe-eyed by coffee and its bifurcating journey into peoples’ lives. Emilie is the current Secretary for the Board of IWCA Australia and was previously the Ops/ QC manager for another importer. “My parents didn’t drink coffee when I was growing up, and as you can see the ‘forbidden fruit effect’ hit me hard. I feel honoured to continue connecting and partnering with roasters for their coffee needs for a company constantly striving to sustainably do the best for both the producing and consuming sides of the industry,” she says.

LISA MANN – BLUESTONE LANE BOARD MEMBER Lisa Mann has been appointed to Bluestone Lane’s Board of Directors. She brings 25 years of worldclass marketing and executive experience in driving revenue growth and shareholder value. Lisa is currently the Managing Director and Chief Marketing Officer at Raines International. She will advise Bluestone Lane in marketing, brand positioning, digital engagement, and growth plans in packaged products across Grocery and Direct channels.

If you have taken on a new role in a prominent coffee business, or if you would like to promote your exciting new hire, send details of the career news alongside a high-res photo to Ethan Miller at ethan.miller@primecreative.com.au

LO C A LLY R OA S TE D S U P P O R T I N G S U S TA I N AB LE CO F F E E P R OJ E C TS ¡Tierra! emerged in 2002 from a social responsibility project, to improve the social and environmental conditions and production techniques of some coffee producing communities. In Australia, we are proud to support the work being done in Lambari, Brazil and Meta, Colombia with our locally roasted food service range. LAVAZZABUSINESSSOLUTIONS.COM.AU

@LAVAZZAAUSCAFES