BeanScene Magazine December 2022

Based on the Central Coast of New South Wales and backed by more than 35 years of experience in non–diary milk, The Alternative Dairy Co has joined forces with specialty coffee roaster, Paradox Coffee Roasters with one mission in mind: to create the number one plant-based range of barista milks for cafés they can be truly proud to serve.

The Alternative Dairy Co Senior Business Leader for Café and Food Service, Rachel Glasbergen, knew from the company’s first meeting with Paradox Coffee Roasters that this partnership was destined to succeed.

“Our very first meeting took place early one morning in Surfers Paradise at Paradox Coffee Roasters’ flagship café. We all took the first sip of our oat lattes, locked eyes, and our expressions said it all. The coffee was juicy, balanced, and just really delicious,” Rachel says.

“That partnership has continued to grow with tours, sensory sessions, cuppings, and a collaboration on our Sydney Barista Smackdown event in October, [involving five knockout latte art heats on a national tour]. Their Sydney roastery is very impressive with state-of-the-art equipment and their barista competition stations allowed us to deliver quality and consistency during the first heat of the national competition.”

Rachel says the two companies share a mutually beneficial partnership and “just work really well together”.

“We love the synergies between our businesses. Both companies are people and service oriented and have a focus on education. This includes working closely together on joint marketing and promotional activities that align with both brands and supports the café and consumer,” she says.

One such campaign includes the launch of Paradox Coffee Roasters ready-to-drink Oat Milk Latte and Oat Milk Mocha canned range, featuring their Penny Lane specialty coffee blend with The Alternative Dairy Co’s Barista Oat Milk.

Paradox Coffee Roasters Marketing Director Nicole Saleh says its innovations team sampled a range of plant-based milks, and decided The Alternative Dairy Co’s Oat Milk was the best pairing for its cold brew coffee.

“We were excited to preview our new ready-todrink cold brew cans at the Alternative Barista Smackdown event at our Sydney roastery. Among the first to try our Oat Milk Latte and Oat Milk Mocha drinks were café owners and baristas. We were overwhelmed to receive such positive feedback about how great these cold brew drinks tasted,” Nicole says.

“Our Paradox Oat Milk Latte and Oat Milk Mocha cold brew cans are now readily available to our café wholesale partners to add to their grab n’ go fridge and are featured in our online store. We wanted to make this range easily accessible for fans of Paradox Coffee Roasters and The Alternative Dairy Co.”

Paradox Coffee Roasters Sales Director James Rodger says when Paradox Coffee Roasters sampled The Alternative Dairy Co’s Oat Milk for their wholesale café partners, the team loved how well it complemented the flavour profiles of the roaster’s blends.

“We’re dedicated to providing our customers with the best coffee experience, and when we tasted The Alternative Dairy Co’s Oat Milk with our Paradox blends including Penny Lane, Purple Rain Organic, Paper Moon and Picasso Baby we found it paired well with our chocolatey and rich tasting blends and our high-end specialty blends that have more fruity notes,” James says.

“It delivers a perfect balance of nutty and sweet tasting notes and showcases how well alternative milk pairs with specialty coffee.”

Paradox Coffee Roasters utilise the entire Alternative Dairy Co range of products. Nicole says this helps cater for the increasing consumer demand for dairy-alternative options.

“We were happy to introduce the range of soy, almond and oat milk into our café and to our wholesale café partners. We really are delighted to be working with The Alternative Dairy Co, an Australian-owned company just like Paradox Coffee Roasters.”

According to The Alternative Dairy Co’s Rachel, it’s through partners like Paradox Coffee Roasters that the dairy-alternative brand can cater to the ever-changing market demands of the café industry.

“The statistics we hear from our partners generally sit at about a third of coffees being plant-based milk. We even have some partners that say over half of their coffees in some demographics are made with non-dairy milk,” she says.

“That’s the great thing about this partnership, is that we can offer choice to the consumer.”

46 100 33

56 CHAOS THEORY

60

INDUSTRY PROFILES 20 KNOWLEDGE LEADER

Espresso Company Australia’s CEO Charles Stephens on why the brand had to evolve with the changing needs of the industry 24

CELEBRITY CHEF

MasterChef judge Andy Allen talks to BeanScene about beans, beer and befriending Melbourne’s coffee scene

COVER STORY

St Ali releases its own dedicated alcohol range including espresso martini, coffee liqueur, and cascara-infused gin

REASONS TO VISIT MARTIN PLACE

Toby’s Estate opens its latest café offering in Sydney’s CBD 40 A FAIRER FUTURE

7-Eleven Australia partners with Fairtrade Australia New Zealand to support coffee producers 42

STANDING TALL

Tall Timber café joins the Lavazza family to exclusively serve La Reserva de Tierra Colombia 46

NEUTRAL EFFECT FOR A POSITIVE FUTURE

Five Senses becomes a carbon neutral business 50

SAFE WATER FOR ALL Coffee Tools Distributing adds to its extensive list of suppliers with Grosche International

Eversys explains how decisions can lead to unpredictability, disruption, and chaos 62

BRANDING BRILLIANCE

Star Outdoor talks about the sustained importance of outdoor branding 64 MAKING WAVES

Happy happy Soy Boy commits to building a more sustainable future 66

MORE THAN A SECOND BARISTA

How Caffe Assist improves the delivery, quality, and consistency of milk texturing

SKILL BASE 52 A GREATER CONTRIBUTION

Wolff Coffee Roasters on how to implement Environmental Sustainable Governance standards in your business 100 TR AINING TACTICS

UCC’s Babin Gurung explains how to prepare your café for summer 102 ESPRESSO YOURSELF

ROASTERS DIRECTORY SURVEY

ALL FOR ONE, ONE FOR ALL Nomad Coffee Group reflects on key achievements for the year, and looks ahead to the future 68

Results from an industry survey show how business has changed in the past 12 months 70

ROASTERS DIRECTORY 2022

A comprehensive listing of Australian and New Zealand roasters, powered by Milklab

TECHNOLOGY FOCUS

MICRA IN SIZE, MEGA IN MEANING

La Marzocco unveils the Linea Micra for the home barista 44

SPECIALTY SIMPLIFIED

The Rancilio Specialty Invicta becomes the second machine added to its Specialty line 48

MORE THAN BARISTA ATTITUDE

Why there’s much more to this manufacturer than meets the eye

Amy Zhang brings her interpretation of an iconic Toy Story character to life

CAFÉ SCENE 36 FRESH, FUN, AND FULL OF FLAVOUR

Explore Monin’s citrus and tropical range this summer 58

MADE TO LAST

Why BRITA water filtration is a cost-effective way to extend the longevity of a coffee machine 96

CAFÉ SCENE

Around Australia and New Zealand 105 NZSCA

New Zealanders share their MICE2022 experience 106 PEOPLE ON THE MOVE

Celebrating industry appointments

ZIG WHILE THE OTHERS

BeanScene covershoot

When BeanScene was preparing its December edition, one of our biggest magazines thanks to the annual Roasters Directory, we looked to one roaster that embraces quality but thinks out of the box – St Ali Coffee Roasters.

Since its inception in 2005, St Ali has defined specialty coffee in Melbourne and has continued to push boundaries forward. That ethos is embraced in its new-release range of liquor products, including the St Ali Espresso Martini, a ready-to-drink (RTD) canned product, alongside St Ali Coffee Liqueur, and coffee and cascarainfused gin in collaboration with Young Henrys brewery.

To capture the new range in preparation for release, the BeanScene team including Editor Sarah Baker and regular photographer Blake Storey visited St Ali’s South Melbourne site for the photoshoot.

“It was our first look at the new range of products. The challenge then, was how to craft each for a potential cover image that would celebrate the product and its connection to coffee. The Espresso Martini was a classic and easy example under the lens, with many cans opened and poured to capture the texture and colour of this RTD product,” says Sarah. “The coffee negroni was perhaps our secondary option of cover items, but once we mixed the St Ali Coffee Liqueur with vermouth, campari and orange peel, it automatically popped on camera against the dark setting.”

St Ali’s Giovanni Napoli was on hand to help produce each shot and be a stand-in hand model.

“The new range of St Ali liquor products is another way St Ali is adding value to our customers with quality-driven products that look great and taste phenomenal. The St Ali RTD canned Espresso Martini is a great example of how our customers can enjoy the St Ali experience – any time, any place,” he says.

Photographer Blake adds that St Ali’s venue provided such a diverse range of backdrop options, from glass and industrial painted floors, to the marble bench top and bar.

“The location for this ‘after dark’ shoot was perfect, the drinks looked amazing. The final outcome is one that really celebrates how diverse and creative a coffee roaster can be,” he says.

For more information about the beverages, visit stali.com.au

CHIEF OPERATING OFFICER

Christine Clancy christine.clancy@primecreative.com.au

MANAGING EDITOR Sarah Baker sarah.baker@primecreative.com.au

JOURNALIST Hayley Ralph hayley.ralph@primecreative.com.au

ART DIRECTOR/DESIGN Daz Woolley

ART DIRECTOR Blake Storey

DESIGN PRODUCTION MANAGER Michelle Weston

BUSINESS DEVELOPMENT MANAGER Courtney Walker courtney.walker@primecreative.com.au

C LIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au

P HOTOGRAPHY

Blake Storey, Lucas Dawson, My Little Tribe photography, World Coffee Events

CONTRIBUTORS

Kamal Bengougam, Emma McDougall, Babin Gurung, Amy Zhang, Bridget Novak, Peter and Penny Wolff , Richard Padron

HEAD OFFICE

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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.

C OPYRIGHT

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.

St. Ali Coffee Roasters 12-18 Yarra Pl, South Melbourne, VIC 3205 stali.com.au

CONTRIBUTORS

Each issue of BeanScene we profile a few of our talented contributors.

Richard Padron is BRITA’s Professional Sales Director. Richard shares a strong technical background and a passion for the coffee industry. A coffee purist at heart, Richard’s beverage of choice is an espresso because he appreciates the impact that water quality has on the end result.

Amy Zhang is the 2022 ASCA Australian Latte Art Champion. Born in China, Amy is a Coffee Quality Institute-certified Q Grader and Barista Trainer, basing many of her latte art patterns off her favourite Disney films. Amy won the 2022 ASCA Northern Region Latte Art Championship, and the 2022 National title. She currently works at The Maillard Project in Brisbane, Queensland.

Penny Wolff of Wolff Coffee Roasters is heavily focused on leadership through coaching and mentoring. Penny enjoys collaborating on philanthropy, stakeholder engagement, branding, design, culture and marketing. She is a community focused individual who thrives working in an inclusive workplace, where relationships are valued and a genuine sense of belonging and community is promoted. Penny is passionate about fostering powerful social change by working with like-minded leaders in their respective fields.

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.

Babin Gurung is the New South Wales Barista Trainer of UCC Australia and Coffee Lead for McDonald’s. 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 in 2008 to study, fell in love with coffee, and hasn’t looked back. Babin has worked at many different cafés in Sydney, and enjoys sharing his coffee knowledge to help build new generations of baristas.

A word from the Editor

People power

The end of the year is always a reflective time. It has this innate way of making you think of all the wonderful things you did, the challenges you overcame, and the unexpected surprises along the way. This time last year, Covid was running rife. Summer holidays turned into a Covid manifestation, and restrictions meant hospitality venues were still not operating at full capacity.

Fast forward 12 months, and I sit in a bustling café watching friends and families dine together, laugh together, and enjoy each other’s company. People power, there’s nothing quite like it. Sure, new challenges have arisen. Prices are through the roof and staff shortages continue, but where there are obstacles, there are also opportunities – to learn, invent, and thrive. The industry has seen a swing towards automation, products that alleviate stress on the barista, maintain quality output, and are perhaps moving our industry in a way we didn’t think possible.

The rise of the home barista is still very much alive. Retail has remained popular, and more of my ‘non-coffee friends’ are using vocabulary like “producers”, “supply chain”, and “transparency”. Heck, they even know the name Anthony Douglas of Axil Coffee Roasters, this year’s World Barista Champion, and try to pronounce cryodesiccated milk. Maybe it’s thanks to the successful marketing of Anthony postMICE, or the giant billboards promoting 7-Eleven’s new partnership with Fairtrade ANZ, but they’re getting it.

The barrier between the industry and consumers is slowly lifting. For years, we’ve longed for the consumer to pay attention, and perhaps now they finally are. Only time will tell, but more specialty coffee in the aisles of your local supermarket can’t be a bad thing, especially when you can make a café quality coffee at home with La Marzocco’s new Linea Micra (see page 33). The only decision left to make is what coffee to brew.

Aptly timed, is the release of BeanScene’s 2022 Roasters Directory. Equally, the directory is a valuable tool for existing and prospective coffee shop owners to know who’s roasting in their local area. It was promising to see the number of participating venues climb back into the 900s after a drop in the past two Covid years.

It’s an indication this industry remains strong. It is dedicated to the craft of roasting, and bringing coffee to the masses. We may not know what’s around the corner, but for now, let’s be grateful to have coffee in our lives, and an industry that really does care about its people.

SARAH BAKER

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Championship at Wolff Coffee Roasters in Hendra, Queensland on 21 October.

Brisbane barista Guangbo Zheng of The Single Guys Coffee Co placed second and Sydney barista Nuno Park of Fragment Coffee Roasters placed third.

Jibbi beat around 40 other hopefuls in front of about 150 spectators to take out the title and will head to Vancouver,

KAUE OLIVEIRA WINS TOBY’S ESTATE’S SWIRL CLUB FINALE

Kaue Oliveira Silva of Happyfield Haberfield has won Toby’s Estate’s Swirl Club Sydney finale, which took place on 20 October at its Alexandria warehouse.

Harry Lin of Meet Mica placed second and Adrian Timothy Dumbrique placed third.

According to Toby’s Estate, the finale was the largest Swirl Club event to date, with more than 70 attendees and competitors.

Swirl Club is a latte art smackdown competition where baristas go head-tohead in a knockout format. Competing pairs are picked at random from their polaroid photos in a hat.

For each pair-up, dice determine the vessel, what milk is used, and which latte art pattern the competitors will pour.

Judges on the night included 2022 Australian AeroPress Champion Rawirat Techasitthanet – Jibbi Little of Jibbijug, Michael of The Alternative Dairy Co, and Linda Maksic of Toby’s Estate.

Kaue’s first-place prize includes a $800 MasterCard gift card, Swirl Club Coffee ‘Thug Passion’, and Swirl Club

Top three finalists: winner Kaue Oliveira Silva, runner-up Harry Lin, and third place Adrian Timothy Dumbrique.

AeroPress brewing has become a popular and portable way to brew espresso or cold brew style coffee anywhere, anytime, thanks to its ability to brew a

from the event for Australian mental health and wellbeing support organisation Beyond Blue, to help provide support programs for

Wolff Coffee Roasters Founder

Australian Aeropress Championship 2022 winner Jibbi Little (centre).

Competitors go head-to-head at the national championship, hosted by Wolff Coffee Roasters.

“It's the best almond milk I've had so far. Good flavour, well balanced and works perfectly with co ee." - Café Faduci

“Love the texture, body, mouthfeel that lets our co ee shine - so good!”

- Ona Melbourne “10/10 experience, everyone we gave it to loved it. Taste, texture, pouring and quality is next level!” - Inside Café

“The best almond milk we have used!” - Abacus

CAFESMART CHARITY GOLF DAY RAISES $30K

The sold-out event, hosted by Nomad Coffee Group, La Marzocco and BeanScene, saw participants tee off for 18 holes, engage in an industry talk by guest speakers including Kamal Bengougam of Eversys, David Griswold of Sustainable Harvest, and Paul Kelly of La Marzocco, and conclude with a live auction.

Harry Lin of Meet Mica has won The Alternative Dairy Co’s New South Wales Alternative Barista Smackdown, which took place on 13 October at Paradox Coffee Roasters’ Sydney roastery.

Amos Sharma Chapagain was runnerup and Dao Pirada Tunggbenjaphol placed third.

More than 100 spectators cheered on the 26 baristas who went head-tohead in the fast-paced, knock-out style latte art competition using Paradox Coffee Roasters’ Penny Lane blend and The Alternative Dairy Co’s plant-based milk.

Each competitor produced a free pour pattern using three different alternative milks, with the best out of three the overall winner.

Harry’s swan, sea horse, and heart designs were made with soy, almond and oat milk. It was enough to win the title and take away $1000 in prize money.

ASCA Australian Latte Art Champion Amy Zhang judged the competition with Paradox Coffee Roasters Training Manager Melita Ferraro, and accredited World Latte Art Judge Sam Taylor.

environment as I could where they could network, socialise, and support an amazing cause in CafeSmart, and for them to walk into MICE the next day already knowing people,” says Nomad Coffee Group’s Lance Brown.

“The golf event at Latrobe Golf Club itself was just amazing, but one of the

The judges assessed the patterns based on definition, contrast, defined lines, and execution.

highlights for many was hearing insights from our guest speakers – which could have gone on for hours.”

In total, more than $30,836 was raised from the Golf Day, which will support social enterprises providing training and employment programs across Melbourne, Sydney and Brisbane – cities with small businesses that have been largely impacted with staffing challenges over the past two years

Many of the programs are working to integrate youth, migrants, refugees, and other vulnerable people into the hospitality industry, providing an opportunity to succeed in life and strengthen the next generation of

“We shared an incredibly fun day with local and international people from the coffee industry, and it was the perfect way to kickstart MICE week, all while raising much needed funds for CafeSmart. We really appreciate the ongoing support from the industry and hope we can continue to have meaningful and positive social impact in Australia through CafeSmart,” says CafeSmart’s Cynthia Mac Caddon.

Expressions of interest are already underway to make the charity golf day an annual event before MICE 2023.

in the national tour took place on 24 November at Darkstar Coffee Roasters in Osborne Park, Western Australia, and was

HARRY LIN CROWNED ALTERNATIVE BARISTA SMACKDOWN NSW CHAMPION

Image: My Little Tribe photography.

Golfers begin the week of celebrations at the CafeSmart Charity Golf Day.

NSW Alternative Barista Smackdown top three. From left: Runner-up Amos Sharma Chapagain, winner Harry Lin, and third place Dao Pirada Tunggbenjaphol.

Stuff on the scene

Shotmaster ms-pro/ST

The Shotmaster ms-pro /ST is a machine like no other. Taking up just 84 centimetres of space, the four groups can produce up to 700 products per hour with great consistency. Located in the centre of the Shotmaster is the milk system, capable of delivering frothed milk in three different formats: Eversys 1- or 2-Steps or Eversys’ bespoke 1.5-Step. The machine also has four grinders, extending the range of coffee choices. As the Shotmaster’s performance is so powerful, two baristas working side by side can also operate it. For more information, visit www.eversys.com

BRITA PURITY C50 Fresh Filter

The professional solution for pure coffee enjoyment specially developed for soft water areas. With more than 50 years of experience in water filtration, BRITA knows the perfect coffee starts with the perfect water. The BRITA PURITY C50 Fresh filter was specially developed for soft water areas. It delivers the best possible machine protection even when water has a high particle density. The activated carbon mixture reliably keeps these particles away from the machine, delivering coffee that tastes better due to reduced chlorine and other taste impairing substances. The BRITA PURITY C50 is a recipe for success to protect equipment, minimise down time, and achieve delicious taste and aroma in coffee. For more information, visit www.brita.com.au

NanoFoamers by Subminimal

Experience premium quality microfoamed milk with the re-engineered NanoFoamer V2 and the new NanoFoamer Lithium by Subminimal. More powerful than ever, these handheld milk foamers enable the user to create café quality milk without an expensive machine or steam wand, so latte art can be poured at home. Boasting more than 16 major improvements including a new ultra-light digital on and off switch, clip-on NanoScreens and improved construction inside and out, the new NanoFoamers are easier to use. The NanoFoamer V2 is a complete rebuild of the original NanoFoamer with more robust materials and engineering. With the NanoFoamer Lithium, experience the features of the NanoFoamer V2 but with a powerful, rechargeable battery, as well as a multi-touch switch for selecting one of two speeds. For more information, visit www.coffeetools.supply/

Astoria Loft

The Astoria Loft is a solid workhorse, with a 2.5-litre water tank and an extensive range of accessories. Designed and created for the home barista and the coffee enthusiast, it is an elegant, minimalist, and reliable machine. Its compact design makes it a great choice for those with limited space and is a great addition to any home kitchen or small office. Astoria is known for building reliable commercial coffee machines, and its approach to the Loft was no different. The Loft is equipped with a heat-exchanging boiler, hot water outlet, and a steam wand. It comes with a 1.8-litre single boiler and is capable of brewing coffee and steaming milk with relatively short wait time in between. It is available in white, matte black, red and light blue colours from Coffee Works Express. For more information, visit cwe.com.au

Rancilio Grindtec Stile

Rancilio Grindtec Stile is the new ultra-compact on-demand dosing grinder designed for home and coffee shops. It’s easy to use with first-class performance and stylish looks. Stile guarantees precision grinding and dosing for every type of coffee preparation, from espresso to French Press, and is available in black and white. It’s suitable for different consumption situations, with 58-millimetre flat steel grinders and an average output of 1.5 grams per second, based on espresso. By turning the continuous ring nut on both sides of the dosing grinder, it is easy to fine-tune the coffee grind size. The touchscreen can be used to program two doses, single and double, and a third dose can also be saved with the continuous button. It also features a digital stopwatch, showing the time of the last brew and an alert icon indicating when it is time to replace the grinding burrs. For more information, visit www.ranciliogroup.com/rancilio/stile

Riverina Fresh

Riverina Fresh is an independent, 100 per cent Australian owned dairy manufacturer and foodservice distribution business based in the Riverina region of New South Wales. This year, it celebrates its 100th anniversary with a continued focus on producing premium, innovative fresh dairy. Riverina Fresh distributes a full range of café specific foodservice products across Victoria, New South Wales, and Australian Capital Territory. Riverina Fresh was proud to be chosen as the Official Competition Milk for the 2022 World Barista Championships in Melbourne and to support Anthony Douglas in his championship winning routine. The Riverina Fresh range includes full cream, light, skim, lactose-free and Riverina Fresh Gold milk, available in two- and 10-litre formats. For more information, visit or for a free trial in your café,

A new identity

When Charles Stephens first started operating an espresso bar with his cousin between 1998 and 1999, it was labour-intensive, high-volume work, but he loved it.

“Bar Ré was the first espresso coffeefocused café on Sydney’s northern beaches in comparison to the vast option of espresso bars and cafés now on offer. I look back on that experience knowing that it was challenging, but the ideal framework for the industry I’ve grown a career in,” says Charles, CEO of Espresso Company Australia (ECA).

“It helped me to really understand the fundamentals of coffee: the structure of milk, what temperature, time and pressure does to fresh coffee, and what flow rate does to the taste and flavour of coffee, which is so crucial.”

That experience set the foundation for Charles’ foray into coffee equipment distribution with an international manufacturer in 2000. Charles operated the Australian distribution of the business for three years from the front room of his house and a third-party warehouse. It sold the now iconic Italian Giotto home espresso machine, Veneziano commercial machine, and Anfim coffee grinders. Charles was everything the businesses needed him to be: salesman, administration, marketer, technician, and customer service provider.

Charles eventually upgraded his room to a small warehouse and questioned how he would fill the space. In just 12 months, it was bursting at the seams.

“I enjoyed being busy. I recall on one day, I made and received 66 phone calls while out driving. I would pick up and deliver products, do invoicing at night, and write personalised compliment slips thanking the customer for their order,” he says.

Eight years into the business in 2008, a key manufacturer and supplier went into receivership, leaving Charles to narrowly escape a similar fate. He says it was a “humbling experience” which took years to recover from.

“Perspective is a really cool thing. If

you haven’t been put into a challenging situation personally or professionally, you don’t know what it’s like to get out of it. You only get that with taking a calculated risk, having a go, and doing the time,” Charles says.

Charles decided to rename and operate the business as an independent branded company, representing a range of manufacturers. With that, ECA was born. For the past 14 years, ECA has developed its own reputation as the sole importer and distributor of key equipment manufacturing partners, which includes Rocket Espresso, Anfim, Ailio, Cinoart, VBM, Kees van der Westen, and Morning.

ECA is committed to long-term partnerships with manufacturers who share a passion for coffee, performance, and prioritise building relationships. Charles says ECA’s success and that of its brands, is a result of the manufacturer’s willingness to understand the importance of partnering with ECA on a sole distribution model.

“This has been key to the growth of both the company and our brands in a market that, per capita, is still a relatively small and competitive industry,” Charles says.

He adds that ECA’s partners genuinely appreciate the rapport and respect the company provides, as do the retailers and roasters ECA supplies its equipment too.

“We aim to be a great supplier so that our partners can be great operators of

their own business, and that’s the key to being a wholesaler – it’s a relationship journey first and foremost, that leads to a profitable, healthy, and sustainable business,” Charles says.

With the core purpose to “honour the craft of coffee” and “go further” with product innovation and developments, ECA is committed to bringing the best technology and aesthetics from global manufacturers to the Australian specialty coffee industry.

“We actively search off the back of what the industry needs, which has become a reversal from when I first started and the industry took what you had – a professional espresso machine, and a couple of grinders. Now, it’s a matter of discretion through the research and trials the roaster and barista work through to determine what they want and need on the bench,” Charles says.

Ten years ago, electronic grinders, brew ratios and scales were finding their place on the espresso bar. Fast forward, and the automation of equipment has accelerated in this time. Innovations are now focused on consistency of quality, workflow, and repeatability, and ECA has expanded beyond the sale of traditional espresso equipment.

“The market is very open minded, and we’ve been able to have thoughtprovoking discussions. Technology has adapted, and our manufacturers listen to our feedback from the local market to further drive progression in their equipment range. At ECA, we have also evolved, by broadening our offering to include capsule machines and roasting equipment,” Charles says. “Coffee will always change, as will the way people perceive it, make it, and drink it. But the only thing they still want, is access to great coffee, and that’s a big driver in what we’re looking for with our equipment offerings.”

Charles says it’s this evolution of knowledge that has been the most exciting development in his time at ECA. “It’s what drives the industry forward and gives us the chance to access a whole range of equipment that

Espresso Company Australia

CEO Charles Stephens talks about putting people first, working with passionate partners, and why the brand had to evolve with the changing needs of the industry.

“WE DESCRIBE OUR BUSINESS AS A FAMILY, BUT IT REALLY IS. WE ARE ALL LIKE-MINDED PEOPLE WHO LIVE COFFEE AND LOVE PEOPLE.”

LONG-TERM PARTNERSHIPS

Many of ECA’s customers have trusted the company for more than 20 years. It chooses to import, distribute, and represent a select collection of brands and coffee equipment emcompassing domestic and commercial coffee machines, grinders, roasters, automatic tampers, associated accessories and spare parts.

well discussed, but it’s really come to the fore,” Charles says. “The biggest evolution I’ve seen is the industry’s knowledge and willingness to understand a better cup and bringing it together with better equipment. There’s no room for average anymore. We just

is a linear and evolving structure for ECA to better support its network of roasters and retailers in Australia.

ECA has adopted the tagline “Roast, Grind, Pour”, which encompasses each arm of the business and the preparation of coffee. It also allows ECA to continue exploring and engaging with manufacturers on product evolution and development as equipment versatility and choice continues to grow.

“This rebranding has been a very positive experience, one that resembles an exciting, refreshing way forward. We looked deeper at what we are doing, where we are going, and who with,” Charles says. “Coffee is our core focus, but relationships are equally important.”

ECA has grown its “family” with a sales and service team, marketing and accounts, and a technical team that provide in-house preparation, service, support, and repair of all commercial and domestic equipment.

“It sounds a bit cliché that we describe our business as a family, but it really is. We are all like-minded people who live coffee and love people. We put people first and the outcome of that is longevity of relationships with customers and manufacturers through trust and support. Our business is

loyal customers and exclusive partners within the Australian and international network who have been there since the beginning.

The result of such trust is ECA’s growth of sales, year on year, across is home espresso and commercial equipment. As such, Charles is excited and confident about the potential for the next three to five years, and beyond.

“Currently, everyone has an enthusiastic, lets-go attitude. MICE (the Melbourne International Coffee Expo) was for me, quite an amazing epiphany this year.

“To get back and shake hands with people, and be in the company of others again for the first time in three years was wonderful. And now, for us at ECA, it’s about continuing a commitment to giving people good service,” Charles says.

“I feel very fortunate and happy to be in this wonderful industry that doesn’t need six years of an architecture or accounting degree to do a good job in. I love that this is an industry that celebrates good people doing great things, and it’s an ethos we carry and celebrate all the way at ECA.”

For more information, visit espressocompany.com.au

ECA’s Charles Stephens (far right), with long-term partners Anfirm at the Melbourne International Coffee Expo.

The new-look Doppia Rocket espresso machine.

Tevo® Mini Tablet

One tablet in the group head removes coffee oils, grounds and stains, improving the taste and aroma of espresso after the machine is cleaned. Tevo® Mini Tablets also leave no trace of odour.

Tevo® Mini Tablets are registered by Australian Certified Organic (ACO) as an allowed input in organic systems. Tevo® Mini Tablets are free from phosphate and Genetically Modified Organisms.

Safe for all machine parts, Tevo® Mini is listed with NSF Protocol P152. It has been tested, evaluated and passed the most stringent toxicology and corrosivity standards.

The ingredients and formulation of the products that are NSF certified are safe, leave no harmful residues and do not cause corrosion within the coffee machine.

Tevo® Mini Tablets can be used to clean domestic style automatic machines and also placed in the group handle for small traditional espresso machines.

ANDY’S EXPANDING FLOCK

In 2018, the Three Blue Ducks’ Rosebery restaurant was awarded an Australian Good Food Guide “chef’s hat”, making its Head Chef, Andy Allen, the first MasterChef Australia contestant to be awarded the honour. Andy has also presented television shows including Andy And Ben Eat Australia, Andy And Ben Eat The World, Farm To Fork and Three Blue Ducks.

A mighty Duck

Former MasterChef Australian winner turned judge, Andy Allen, talks to BeanScene about beans, beer and why he has a new appreciation for Melbourne’s coffee culture.

By Sarah Baker

ndy Allen will give anything a go: work as an electrician, head chef in a commercial kitchen, the hottest chillies on the planet, even growing his own coffee.

“I did actually have a coffee tree growing in my garden in Rosebery [in Sydney]. I was surprised it fruited to be honest,” Andy tells BeanScene . “I picked the cherries, dried them on an astro-tray outside and roasted it in the Kombi, so it’s little wonder it didn’t taste great, but I now have such an appreciation for coffee farmers and growers because what looked like a mammoth amount of beans that I harvested, turned out to be the equivalent of a cup’s worth.”

Growing up in Maitland, New South Wales, a place not renowned for its coffee at the time, Andy says it wasn’t until his early 20s that he first began to experiment.

“It started out as a big, weak mug of coffee. I didn’t know if I liked it. Then you get into the hospitality industry –especially having cafés and restaurants – and you basically live off coffee. I went from drinking lattes to piccolos and now I’m on the long blacks,” he says. “A part from an espresso, which I do have every now and then, to me a long black is the purist that coffee can taste.”

Andy has an acidic palate and likes his coffee in a similar same way. He limits his daily intact from one to three cups maximum and has a strict ‘no coffee after midday’ rule.

After living in Sydney for the past 10 years, Andy and his wife Alex moved to Melbourne full-time about 18 months ago. He says the experience has taken his coffee appreciation to a new level.

“I knew Melbourne’s coffee scene was good, but you don’t realise how good it is until you’re actually here. There’s hardly a place where you get a bad coffee,” Andy says. “Melbournians are particular about things in such a good way, so when it comes to standards of coffee, I think they just caught onto it early and it’s made everyone lift their game.”

Andy enjoys frequenting Tanaka Coffee and Fenton Food & Wine, both in

Carlton. If he’s in the mood for a cheddar and jalapeño croissant he’ll stop by Falco Bakery in Collingwood, or coffee with anchovy toast at Napier Quarter in Fitzroy.

At home, Andy has become fond of the La Marzocco Linea Mini that he rehomed during the MasterChef Australia offseason, of which he judges alongside Melissa Leong and Jock Zonfillo.

“When we’re not filming, everything gets put into storage and I happened to ask, ‘what are we doing with our coffee machine?’ So, I took the Mini home and set it up. I’ve had a good run over the last six months. I’m devastated to say I had to take it back last week because we start filming tomorrow. I’m looking over at the kitchen bench now and it looks so bare,” Andy says.

“[La Marzocco’s] machines are visually stunning. They make an epic brew. They tick so many boxes, and it’s actually really easy to use... It looks like I’ll be buying myself a new machine now. I’m just in the process of deciding what colour I want.”

On the MasterChef set, Andy is weary to avoid Jock’s Devil Lick coffee concoction: 10 espresso shots, half a teaspoon of sugar, and a lick of milk – a lethal combination.

“Jock has a reputation for making the strongest caffeinated coffees on set. The first time I tried it I was super tired. I didn’t know what it was, and it put me in a psychotic, caffeinated state. My anxiety went up and I had an extreme level of shaking. Never again,” he says.

A better balance, however, is Single O’s Killerbee blend, used at the Three Blue Ducks, of which Andy is a co-owner of the restaurant group. “To me, it’s just a perfect blend,” he says. “Our relationship with Single O has blossomed. I’m the biggest fan of Dion [Cohen] and the guys from Single O. I love what they do. They’ve always looked after us at the Ducks. Dion is part of the family now.”

Family has always been the foundation for Andy’s love of food and cooking. At 16 years of age, he recalls camping and spending time at the family holiday house in Kingswood Bay where

he would go fishing with his dad, catch some food, then became increasingly curious about “the next step” in the process.

“It was great bonding time and then I’d come home to my mum and two sisters and [cook for them]. Now, I come home after a long day filming or a long day in the kitchen, and I still cook dinner for Alex most nights. I just love how food brings people together. It’s still the reason I cook today,” Andy says.

It wasn’t until Andy went on season four of MasterChef as a contestant, however, that he discovered the endless possibilities of food and hospitality.

“I had my ‘wow moment’ during the first team challenge on MasterChef I pulled the pink team captain apron out of the bag, and thought it was going to be a disaster. But coming from a background of sport and captaining sports teams, I took so many pieces out of that puzzle and applied it to the task at hand. I really love leading and collaborating and getting the right result, which is why I’ve gone in the restaurant industry,” he says.

Andy was 24 years old when he won his season of MasterChef in 2012. He went on to work part-time at Sydney’s Three Blue Ducks café and opened Three Blue Ducks’ Rosebury restaurant as Head Chef in 2016. The brand now operates across five locations, including Melbourne and Brisbane.

“If it wasn’t for MasterChef I wouldn’t have the Ducks, and if it wasn’t for the Ducks I wouldn’t have this role [on MasterChef ], so I always respect that and try to put as much into my time at the restaurant as I can,” Andy says.

“I still love cooking. I love the pressure side of it, and the guys get so much out of it – the chefs, the front of house, it really does galvanise the team. I try to bring good energy every time I’m there.”

That energy also translates to the TV screen, where Andy has appeared as a MasterChef judge since the show’s 12th season in 2020.

“Doing MasterChef ‘Back to Win’ was the best thing to happen to me because

all my friends in the MasterChef bubble came back. Having [chef] Gordon Ramsay introduce me as one of the judges was mind-blowing, but then I went through the process of judging my peers, giving them honest feedback, and having them respect that feedback, was what I needed,” Andy says. “I was particularly nervous because although I’d done a lot in the industry and worked really hard, I was still the most inexperienced person there. I knew that people on the other side of the table had as much if not more experience than me. I just had to stick to my guns and be really confident with what I knew about

Four years later and Andy is right at home on the judging panel. He says season 15 will feature 18 amateur cooks, a shorter format and one “extremely epic guest” in the first episode alone.

“I’m really lucky that Jock, Melissa and myself put so much time and energy into these guys. We want to create another me, Poh [Ling Yeow], Callum [Hann], the list is endless. Coming in as an amateur, we just love the food and then seeing people go out

into the industry – that’s always been the best thing about MasterChef , ” he says.

When it comes to lagers however, Andy is no amateur. Together with actor Travis Fimmel and the support of the Three Blue Ducks, Andy has launched Travla, a new low carbohydrate, low calorie lager with the intention to “buck the localisation trend” and create a beer for Australia.

“Since Foster’s, no-one’s really taken on a beer for the whole country. It’s a massive ambition but we decided to have a crack at it. We love our country, and we love beer so we created Travla,” Andy says. “It’s about getting out and seeing the country and exploring it for yourself.”

And that’s exactly what Andy plans to do this summer.

“October was hectic. I got married. I went on a dream honeymoon. I launched a beer. The Ducks are going mental, and now we start filming MasterChef. There’s a lot going on, so summer will be about spending time with family, drinking lots of coffee, enjoying some Travlas, and having a really good time.”

Andy Allen has launched Travla beer for the Australian market.

the new espresso machine helping coffee professionals to offer a better coffee experience.

@ranciliospecialty ranciliogroup.com

Coffee dark after

St Ali is making its foray into its own dedicated alcohol range with the ultimate nightcap: espresso martinis, coffee liqueur, and a gin that presents St Ali coffee like you’ve never seen before.

The weather is warming, the days are longer, and Australian roaster St Ali has been busy developing a new range of liquor that embraces its trademark flair for flavour with an extra punch that will take its fan base from day to night.

“We’re at the business end of the year, we’re starting to unwind and catch up with friends, and we really wanted to embrace Summer with the launch of our new products,” says St Ali CEO Lachlan Ward.

“There’s been lots of collaborations between roasters and beer or whiskey manufacturers over the years, but no

roaster has really gone to market with their own dedicated, roaster-driven product in the liquor space. That’s why we’ve been working on our range for quite some time.”

The result is the St Ali Espresso Martini, a ready-to-drink (RTD) canned product alongside the St Ali Coffee Liqueur, which Lachlan says is the perfect addition to any bar.

“Our Espresso Martini was a nobrainer product. It’s the most popular cocktail in almost every bar around the world, so we saw this cocktail as a natural first step and a great starting point in the liquor space,” he says.

The RTD product is made using

St Ali’s Wide Awake blend as cold brew, in addition to Australian vodka and coffee liqueur. With a “shake and pour” mentality, Lachlan says this product is an easy way to enjoy the popular beverage any time, any place.

“The key thing with ready-to-drink products is just how easy they are. It’s very impressive to mix cocktails on the spot for a group of friends who come over, but this takes the guesswork – and the actual work – out of it,” Lachlan says.

He adds there is a growing movement of consumers looking for quality products at every stage of their day, whether it be travelling on the road, filling up the car with petrol, or opening

the kitchen fridge at home. For this reason, Lachlan believes customers are brand loyal and passionate about their choice of coffee, and it translates into the spirits they consume too.

“Quality comes first in both categories, and it goes down to having good ingredients. We think our products can be best in market,” Lachlan says.

“There are brands in both the premium and the mainstream space doing exceptionally well in the readyto-drink segment, and it’s only going to continue to grow. The Australian market is still pretty green and is being dominated by a couple of big brands, but I think it’s ripe for disruption, and ripe for roasters like us to carve out a spot in the RTD market.”

The St Ali Espresso Martini is available for purchase and consumption from independent liquor outlets, via the St Ali website and stores.

“Five to 10 years ago, customers and even bar staff probably would have screwed their nose up at a prebottled cocktail, but attitudes have changed. There’s been a lot of great work done in the last few years to move things forward,” Lachlan says. “It also eliminates the need for a café to have a dedicated barman. It adds a higher price point to a menu without necessarily adding any complexity to a café’s operation.”

The other new dedicated product is the St Ali Coffee Liqueur, which makes an ideal base for an espresso martini or a range of other cocktails, such as an Irish coffee, coffee negroni with cold brew, or a White Russian.

“It’s rich, captures the profile of St Ali’s Orthodox blend, and translates into a boozy, sweet, fun beverage,” Lachlan says.

He says the challenge for both curated products was the balance of

St Ali is a big believer in partnering with like-minded businesses. It’s held collaborations with a range of brands over the years, including Sydney-based distiller Mr Black in 2020 to create a coffee liqueur using its Italo Disco product. It then released Blasphemy, a coffee whiskey with distiller Archie Rose, which Lachlan says was a “runaway success”, awarded number six in the Hottest 100 Aussie Spirits of 2022 across

Most recently, St Ali partnered with Corowa Whiskey, based in regional New South Wales, to create Whiskey Beans –green coffee aged in oak barrels.

YOUNG AT HEART

Another long-time friendship was put to the test when St Ali proposed the idea of a coffee and cascara-infused gin to Sydney-based brewery Young Henrys.

St Ali’s Head Green Bean Buyer Lucy Ward helped curate the product with Young Henrys’ Head Distiller Carla Daunton. They used hand-selected, carefully roasted single origin Peruvian coffee and El Salvador coffee cascara from Producer Aida Batlle’s Finca Kilimanjaro, which produces coffee varietals including SL28, SL34, and

“We did an espresso roast of the Peruvian first to allow the flavour to be as extractable as possible. This coffee gave the best profile once it hit maturation with a nice body, but we really didn’t know what to expect,” Lucy says.

“Using Aida’s cascara was an obvious choice. We have a great long-standing relationship with Aida and use her cascara in other St Ali products. It’s just the best, so we thought, ‘why not try using it in the gin?’ The production was all about curiosity and looking at the coffee and cascara as ingredients and being creative to produce something customers have never seen nor tasted before.”

Even as Young Henrys’ Head Distiller for the past three years, Carla says the project was a leap of faith.

“I had no idea how an ethanol extraction would work with the flavour of the coffee because it’s never been done before. You will never have tasted anything like it,” Carla says. “I started with different formulations, using different types of beans Lucy suggested, even green beans, roasted coffee, and cascara, to see what the final extraction could taste like.”

Carla made a gin with botanicals including juniper, angelica root and Tasmanian-grown enigma hops. She then distilled one gram of cascara per litre to create a sweet base and made a coffee

“Thankfully, we have some good friends that helped us navigate the process, because we really wanted to preserve the

St Ali’s new Espresso Martini canned product.

St Ali’s new range includes the St Ali Coffee Liqueur, Coffee Gin in partnership with Young Henrys, and St Ali Espresso Martini.

essence by hand-cracking 10 grams of coffee beans per litre. She soaked them in the still for five days before extracting all the delicate oils and aromatics.

“Alcohol is very effective at pulling botanical oils out really effectively,” Carla says.

“The flavours are essentially condensed and concentrated. The end result tastes like coffee, but not in a way you’ve ever had before. A lot of the big, bitter, heavily roasted characteristics that you get in your morning cup of coffee are actually hydrophilic, water-soluble components, which get left behind in the still. Then all the top notes of the

coffee come through with the sweetness of the cascara. It’s delicious, light, well balanced, and very aromatic.”

Producer Aida Batlle agrees, saying the end result “works well in a gin because of the flavour profile and complexity”.

“[It highlights] flavours of hibiscus flowers, tamarind and stone fruits,” she says.

“St Ali is very innovative, a great customer, and Lucy is awesome.”

The gin can be served on ice, as a blond martini or part of an espresso martini, and used creatively to make a fun new cocktail.

THE ULTIMATE DESTINATION

To take St Ali’s new coffee and booze commitment to the next level, the roaster will open a new café called St Ali & The Queen at the new Queen Victorian Market Munroe Street development, opening in the summer of 2022/23.

“It will be the temple of all things coffee and cocktails. We’re partnering with Orlando Marzo – 2019 Best Bartender of the world – to guide the cocktail and alcohol menu and we at St Ali will head up all things coffee, including some summer slushie specials, and coffee stouts on tap during winter. Guests can come and enjoy a coffee and cocktail, grab some beans, and everything you need to fill your fridge for the weekend,” Lachlan says.

“We’re really trying to celebrate coffee in every form possible. We’re a craft business at the end of the day. We like to partner with other like-minded craft businesses that share the same passion for quality and creativity, and we really believe we’re on to something unique for the Australian coffee industry.”

For more information, visit stali.com.au

St Ali’s Coffee Liqueur embraces St Ali’s Orthodox blend to create a coffee negroni.

Micra in size, mega in meaning

La Marzocco explains how its new espresso machine has been engineered to address the needs of the home barista who will become part of the La Marzocco family – for life.

ith much anticipation and a countdown clock to the global unveiling, La Marzocco livestreamed the release of its new Linea Micra from Accademia del Caffè Espresso in Florence, on 10 November.

Designed as a scaled-down version of La Marzocco’s Linea Classic S, the new slimline machine joins the manufacturer’s line-up of one-group models, including the GS3, first released in 2008; and the Linea Mini, launched in 2015.

“La Marzocco expects to broaden its consumer reach and share of voice thanks to the launch of the Linea Micra. It will open La Marzocco up to a broader range of spaces, places, and opportunities,” says Nick Mifsud, National Sales Manager for La Marzocco Home.

“The Linea Micra is still handmade in Florence, and still uses much of the same components as our commercial

models, but you’re not going to mistake it for a café machine or a small commercial machine in your kitchen. The Micra is the purest form of a domestic machine you would ever want to see from La Marzocco Home.

“The performance output of this machine has been tuned to the needs of a home barista. It’s designed to make coffee at home, and to make a better cup the first time, every time.”

The Linea Micra features new innovations and technologies, including a pre-heater that wraps around the steam boiler to improve temperature stability, and a convertible portafilter. Users can switch between a single and double spout or detach it for a bottomless portafilter. The removable spout attachments are made from a high-tech polymer used in surgical and hospital-grade equipment. It ensures low thermal expansion, temperature stability, and is resistant to moisture absorption, and to aging, corrosion, abrasion, and staining.

“With traditional stainless steel

portafilters used in a commercial setting, it takes a little longer to heat the portafilter before a shot can be made, and that time is transferred into energy. Using the high-tech polymer reduces thermal mass so it heats the portafilter quickly. It becomes stable and ready to use in just five minutes, and therefore has a smaller overall energy footprint,” Nick says. “That reduced heating time means you won’t have to throw away that first shot as is commonly done on commercial machines.”

From the chassis up is a completely new engineered and designed machine. The positioning of the dual insulated boilers with PID temperature controls helps to reduce energy waste; the reservoir is forward-facing for easy removal, cleaning or emptying; a paddle brew actuator triggers brewing; and a wastewater level indicator in the drip tray shows the user when it’s time to be emptied.

“The Linea Micra is not just a smaller version of the Mini at a lower price point

been adapted for home use. It produces high-quality steam to create micro foam via one-millimetre holes in the steam tip, opposed to 1.2-millimetre holes in the Linea Mini, and 1.5-millimetre holes in commercial machine.

“This slows down the steam intensity so home baristas can learn to texture properly and aren’t suddenly overwhelmed. Yet, it’s still powerful enough to get amazing café-style milk,” Nick says.

Thanks to the Linea Micra’s new electronic board, it comes with IoT capabilities to control its functionality remotely, and through the new La Marzocco Home App, available on the Apple App Store and Google Play.

The App features temperature management, automatic on-and-off controls, and new steam pressure feature. It allows the user to manage steam pressure to suit their comfort and ability by utilising three pressure levels, in addition to a suite of information and video links with further insights. It also features a shot timer and black flush program with a support system around cleaning.

To explore the Home range in person, La Marzocco Australia has launched dedicated studios in Melbourne and Sydney where customers are invited to book a oneon-one consultation about product exploration, refining or furthering their barista skills, or testing the machines first-hand.

“We really wanted to create an environment that feels familiar. You’re not walking into a commercial showroom, you’re walking into a domestic kitchen and the space has been designed to feel that way,” Nick says.

inclusive of La Marzocco’s coffee roaster partners who are also committed to the home journey.

He says while La Marzocco appreciates that the new Linea Micra is, in its eyes, “the most sophisticated, highest quality domestic handcrafted product available to the industry”, what it really wants to accentuate is the value customers receive when connecting with La Marzocco. That extends to the manufacturer’s experience and knowledge, service, education, energy, and passion.

“La Marzocco Home is a team within a team. We’ve got four dedicated people who exclusively work on the home business. That’s not to mention the many behind them who have responsibilities that crossover between home and commercial. We want to make sure our consumers feel that support for life regardless of where you buy your La Marzocco machine. It’s all part of La Marzocco’s commitment and pledge of: ‘built to last and supported for life’. We truly mean it,” Nick says.

“That covers everything from presales investigation around the product and La Marzocco Home as a brand, all the way through to the product being delivered, installed on your bench, tuned-in and serviced, and those after sales questions consumers may have.”

La Marzocco has a dedicated team ready to support and answer any questions home baristas may have, including La Marzocco Home Service technicians who can service machines in the comfort of people’s home.

“That’s the difference between La Marzocco Home and just buying a coffee machine for home,” Nick says.

make a better cup. Our goal is to ensure that the coffee being made is better after every visit.”

The idea to create a dedicated machine to serve the needs of the home barista was initiated pre-pandemic. After years of development and engineering to meet those needs, La Marzocco Australia Managing Director Barry Moore says the time is right to give people an opportunity to connect with La Marzocco a little earlier in their coffee journey.

“It’s an incredible opportunity and privilege. We want home baristas to get the best experience possible out of their machine. We want to take the approach and service we deliver to our commercial customers and apply the same model to the home barista, but personalised for them,” Barry says.

“Home coffee consumption is still showing strong growth and home baristas are increasing their sophistication in origin and flavour profile. It is very similar to the journey of wine over the past 20 years. As a result, there’s still a huge opportunity for the home barista to continue their coffee journey. Whether they started off using a La Marzocco or not, our goal is that they will hopefully fall in love with the passion of making coffee at home, and that we find a way to connect with them in future. We want them to put their trust in us, and to welcome them into the La Marzocco family.”

The Linea Micra is exclusively available through La Marzocco Home.

For more information, visit au.lamarzoccohome.com/home/

Dedicated studios in Melbourne and Sydney invite customers to explore La Marzocco’s home range in person.

MADE WITH 100% AUSSIE ALMONDS

Proudly Aussie made & owned, MILKLAB sources its almonds from North West Victoria.

Our local growers use tightly managed, sustainable water sources and implement bee protection initiatives to maximise the health and environment for the bees.

Fresh, fun and full of flavour

Seasonality dictates product availability, beverage trends, and cultural drinking habits. It’s the reason why citrus fruits grow naturally in warmer climates, and the reason why Cubans drink mojitos and daiquiris filled with lime juice, and Spaniards drink sangrias and gin and tonics with lots of lemon.

So, when it comes to the summer months ahead, John Davidson, Head of Advocacy and Innovation at Stuart Alexander, an exclusive distributor of MONIN in Australia, says it’s time for Australian and New Zealand cafés to experiment with citrus flavours that offer a refreshing, palate cleansing variety to their menus.

“To create balance in anything, whether it’s food or cocktails or

signature serves in your café, is about understanding the levels of acid and sweetness,” John says.

“Sweetness can come from notes of the coffee or how it’s been harvested, macerated, roasted or stored, and it’s the same with acidity, but I think there’s still some sort of fear across mainstream coffee in particular about mixing bitter or sour flavours with coffee because it is such a bold flavour already.”

To help maintain that balance, MONIN has a huge range of citrus, sugar cane syrups, such as Pineapple, Lemon Tea, Blood Orange, Passion Fruit, Kiwi, Mango, and Pineapple – big, bright flavours that offer different levels of sweetness and acidity, and just scream “summer”.

“When you speak to people making

great cocktails and great food, they still often describe limes and lemons as being quite sweet in the flesh with oily skins and bitter in the piths, and that’s the attitude MONIN has when you taste something like a Mandarin, a Lemon or a Lime syrup,” John says.

“They’re not ever particularly sweet. They taste tart and sour and fragrant and have oily flavours that are really dynamic. It’s easy to think of [MONIN products] as just sugar syrups and adding sugar to serves. But the more blood orange you add to a cold brew, for example, is not going to make the drink sweeter. It’s just going to taste

MONIN explores its citrus and tropical range of syrups to inject fast and tasty beverage solutions to any café menu this summer.

more like blood orange. If you’ve got a single origin that tastes more like those warm citruses, then a touch of that blood orange might stand out on a menu. If I read ‘orange sanguine cold brew” on a chalkboard, I would be tempted.”

Cold coffee combinations have been doing the rounds for years in premium cafés – first came espresso sodas, then coffee tonics and spritzers – but perhaps, John says, the industry was “a bit too clever and a bit too soon” in launching interesting flavour pairings.

“People need to feel comfortable with coffee and flavour pairings. The key is to keep it simple and strip it back with minimal ingredients, such as cold brew with Yuzu puree. It’s about how we herald those serves and get everyone really excited about trying [flavour pairings] and not thinking about it being an ‘iced mocha vanilla frappe’ or just being a sugar drink. Rather, we should be advocating that it’s a ‘fruit or citrus infusion’, which is such an exciting prospect,” John says.

MONIN’s range of syrups are flashpasteurised, and contain no GMOs, gluten, dairy, fat, proteins, or cholesterol. They are also halal and kosher-certified, and vegan and gluten free.

John adds that while customers can be familiar with citrus flavours such as lemon, lime, and tangerine, it’s about putting those flavours into a different setting that can easily separate a café menu from someone else’s down the road.

“Renowned chef Marco Pierre White’s menu at Harveys is a great example of this. He served asparagus parfait dead centre in the middle of a meal. People know asparagus they know parfait, but they would usually think of it as something they had at the end of the meal. It’s nothing shocking, it’s just taking those classic ingredients and putting them into a place that you

wouldn’t expect,” he says.

John says there are three frames of mind when approaching coffee and flavour pairings: adding, subtracting or balancing flavour notes. If a coffee has notes of mango for example, adding a touch of MONIN mango syrup can help highlight that particular flavour. If the coffee has strong notes of mango already, you can avoid enhancing this flavour and instead round it out with more fatty macadamia flavours, for example. Or, if the mango flavouring is more ‘confectionary sweet’, pair it with passion fruit to create an island-inspired coffee creation.

“Another good idea when pairing flavours is infuse coffee with flavours that grow around the region it was produced, like how the Italians drink wine that grows closest to their tomato and olive plants. What grows together goes together,” John says.

“Most important, is that the coffee remains the hero of the beverage –small dashes of MONIN citrus or other botanicals are all it takes to make a difference.”

John recalls attending his first Melbourne International Coffee Expo and watching Ona Coffee captivate visitors with flights of coffee and fruit pairings. It was at that moment John knew there was an opening in the market to build on the tasting notes of coffee with flavour infusions.

Now that there’s appetite to experiment, John says café operators should use their beverage menu to “encourage and excite” customers with a fun, grabbing title, rather than listing of all products and processes detailing the drink preparation.

“Keep the wording simple with the goal to be appetising. Even if I spent 12 hours overnight cold dripping the best single origin from Guadalajara through Mandarin-infused ice, would I say that

on the chalkboard? Or does ‘Mandarin cold brew’ read a bit better? When people enjoy the product, then you can share the story. The menu should only be a tool to get the beverage idea across, not your only communication with a guest,” he says.

John adqds that there is more room for error when serving cold coffee beverages, but preparation for good quality, consistent coffee delivered quickly, is key.

Cold brew or chilled filter coffee can be stored in the fridge and adding a dash of MONIN Kiwi or Yuzu puree for example, will help to preserve it because the MONIN syrup is flush pasteurised when mixed in a cold brew. Therefore, it will stay fresh for longer and gives cafés ample preparation time so that when their venue opens in the morning, it’s ready to serve.

“We’ve got 20-litres of batched mango and macadamia cold brew running at the MONIN studio at the moment, and it’s delicious. It’s sort of like a Weiss bar,” John says. “It works well with alternative milks as well.”

The time to start preparing cold infused beverages is now. John says with knowledge and empowerment to create an inviting menu, all that’s left for cafés to do to think about their clientele and brand message, then consider MONIN as a tool in the arsenal to help convey that message.

“There will also be customers who are filter-only drinkers, and that’s absolutely fine, but there will also be customers who are willing to try different options. Drinking coffee should be fun. It should bring people together and experimenting with flavours should just be another part of that,” he says.

For more information, visit www.stuartalexander.com.au/ brands/monin

Experiment with MONIN’s range of tropical and citrus syrups for a fun and refreshing menu option.

25 reasons to visit Martin Place

Toby’s Estate unveils its latest café offering in Sydney’s CBD, showcasing the best the specialty coffee roaster has to offer.

In the heart of Sydney, New South Wales, the building formerly known as the MLC Centre has been renamed 25 Martin Place, which, after a lavish revamp, will usher in a selection of new dining destinations and luxury stores.

One new café to enter the food and beverage quarter of the precinct is specialty coffee roaster Toby’s Estate, which opened the doors to its new café in October.

Toby’s Estate Brand Manager Kelly Nguyen says the striking venue showcases elevated dining that pairs perfectly with its specialty coffee offering.

“At 25 Martin Place, guests have access to the full Toby’s coffee offering including our classic espresso blends Single Origin espresso and filter line-up, and limited-edition releases,” says Kelly.

“The seasonal menu pairs perfectly with our specialty coffees, whether you prefer to try a new single origin, or stick with your favourite espresso blend.”

designed specifically to cater to crowds from 7.30am to 3pm Monday to Friday. The menu is complete with breakfast, brunch, and lunch options to cater for all appetites and day-dining moments.

Sam’s curated menu includes breakfast standouts like zucchini fritters with cheese crackers and a sweet potato puree; French toast with candied walnut, blood orange, mascarpone cheese and berry compote; and 10 variety healthy grains steamed, puffed, and fried, served with sautéed mushrooms, smoked chorizo, and a free-range poached egg.

For something light at lunch, Operations Manager Adam recommends the stracciatella with chestnut, peas and asparagus or the watermelon steak with kalamata olives, heirloom cherry tomato, pickled and fried eschalot.

Adam says a more substantial dish for a business lunch or social catch-up includes a cheeseburger on a brioche bun, 180-gram Angus beef patty, bacon, lettuce, tomato and caramelised onion.

“For those on the go, there is an array

25 Martin Place is Toby’s Estate’s newest café in Sydney’s CBD.

According to Toby’s Estate, the seasonal menu pairs perfectly with its specialty coffees.

of fresh pastries that pair perfectly with coffee,” he says.

Throughout the last 25 years, Toby’s Estate has launched multiple venues and lent on multiple different concepts, including its most recent renovated flagship and home on City Road, Chippendale.

“However, no other venue pushes luxury limits like 25 Martin Place. While specialty coffee will always remain at the heart of every Toby’s Estate venue, they have taken a much more elevated dining approach with the latest opening,” Kelly says.

“The new venue boasts a beautifully curated brunch menu, slick interiors, luxurious leather booths and a huge terrace overlooking bustling King Street.”

The 300-square-metre space makes it one of Toby’s Estate’s largest cafés to date, and has been designed to take the usual in-venue experience to a luxurious level, in line with the tone of the precinct.

“The masterminds behind the sleek, minimalist interior, Studio MKZ, had a vision to create a space that was unique and tailored yet bold through materiality, form and light,” says Ali,

He says designer Han Lim of Studio MKZ described it as a “sculptural nod to the flow of movement throughout and the experience within the café itself”.

“The counter and kitchen are the epicenter of the large, curved room which is made up of a composition of raw natural stone and stainless steel. As you follow the curve around, the back wall is lined with large, soft black leather booths with round tables, perfect for city workers to catch up over breakfast, brunch, or more serious business meetings,” Ali says.

The flow of natural sunlight from the ceiling illuminates the space creating

breeze for those warm summer days and an escape from the four walls of an office space.

Ali says the new dining spot is a great pitstop for inner-city workers.

“25 Martin Place will provide new reasons to indulge with best-in-class dining with Toby’s Estate,” he says.

“Whether it’s your morning grab-and-go coffee, a business meeting or long lunch you’re after, stop by for an amazing coffee and culinary experience.”

For more information, visit www.tobysestate.com.au

25 Martin Place opens from 8am to 2.30pm for à la carte and dine in.

A fairer future

Fairtrade Australia New Zealand discusses its newfound partnership with 7-Eleven Australia and its ongoing commitment to supporting a fair and sustainable future for coffee producers.

There’s a new partnership in town, and it’s been hard to ignore. From giant billboards to TV adverts and radio promotions, Australians are likely to have noticed Fairtrade’s new partnership with 7-Eleven coffee, and it’s one that organisations are proud to be sharing far and wide.

The retail convenience chain 7-Eleven has partnered with Fairtrade ANZ to become one of the first mass-scale coffee retailers with certification in Australia.

7-Eleven CEO Angus McKay says the launch of 7-Eleven’s most sustainable coffee ever is part of the company’s broader commitment to the environment. As well as being Fairtrade certified, the coffee is now served in new paper-based cups with a plant lining, and lids made from sugarcane and bamboo pulp.

“The quality and convenience of our iconic 7-Eleven freshly ground coffee remains as important today as ever,

but our customers are seeking more responsibly sourced and sustainable coffee, expecting us to lead the way,” says Angus.

Fairtrade ANZ CEO Dr Mike Briers says the initiative is a great example of two organisations working together effectively to achieve shared goals.

“It’s been an amazing start to our new partnership with 7-Eleven Australia, [which began on 4 October]. We’re delighted 7-Eleven is moving towards greater sustainability and that we can support them to achieve fair outcomes for coffee producers,” Mike says.

Across Australia, 7-Eleven sells more than 80 million cups of coffee each year. According to Fairtrade ANZ, the farmers in Brazil and India who produce those beans will benefit enormously, as they are now being bought on Fairtrade terms. This means that 7-Eleven will pay the Fairtrade Minimum Price for coffee regardless of the international market

price fluctuations and that the coffee cooperative – or group of farmers – will also receive a Fairtrade Premium for each kilogram of coffee 7-Eleven buys.

The Premium money is paid into a communal fund and the farmers vote on how to spend it based on community needs. This could include medical centres, farming tools and sustainability measures like water tanks and solar power. At least a quarter of the Fairtrade Premium for coffee must be allocated to coffee quality improvements so that the product continues to improve and meet market demand.

“To us, Fairtrade is a wonderful partnership because it means not only do we know the farmer who produces the beans, but we know they’re getting a fair go and they’re getting paid the right amount for their coffee,” says Angus.

“We want to ensure through Fairtrade’s partnership directly with farmers in India and Brazil, some of the

7-Eleven’s Arabica beans are bought from the cooperative Ascarive in Brazil.

poorest nations in the world, that we can invest back into those communities and help them shift their lives and empower these communities to sustain themselves.”

7-Eleven’s Arabica beans are bought from the cooperative Ascarive, made up of 109 farming families in the Southern Brazilian region of Minas Gerais. Robusta beans come from a large cooperative of around 2000 farmers in India called Wayanad Agriculture Society.

Fairtrade’s Mike Briers says the new partnership will assist the organisation to fulfil its international vision to help producers secure sustainable livelihoods, and its local mission to create a more equitable world through partnerships.

The reach of 7-Eleven is also raising greater awareness of the importance of purchasing Fairtrade in Australia.

To celebrate the partnership, 7-Eleven unveiled a purpose built, multi-sensory, pop-up carnival called Fair Ground, which was held on 14 and 15 October in Melbourne. More than 3500 people lined up to take part in the carnival games that explained the benefits of Fairtrade. The event featured

a 15-metre ‘Fairest Wheel’ and games like ‘Gone Fishing’ and ‘Strongman’.

Prior to Fair Ground, 7-Eleven team members had the opportunity to meet two Fairtrade farmers and hear firsthand about the impact of Fairtrade at its monthly ‘Town Hall’ event.

“It happened that we had two fabulous farmers working with us at the Melbourne International Coffee Expo so they were also able to speak about their experiences with Fairtrade to the 7-Eleven team. Their stories were really inspiring for all of us,” says Mike.

Madalena da Costa Soares from the Cooperative Comercio Agricola De Timor (C-CAT) in Timor-Leste was one such visiting farmer. She says after graduating from Fairtrade ANZ’s Women’s School of Leadership (WSOL) in September this year, she has learned many skills that she intends to share with people in her community.

“After graduation, my plan now is to empower other people in my community and empower my younger generations to learn what I have gotten from the Women’s School of Leadership,” says Madalena.

As well as helping with her family’s coffee farm, Madalena has her own

small business which she is gradually growing as a result of her learnings with Fairtrade.

“With the knowledge I now have about confidence, money management, sustainable farming practices, and gender rights, I plan to work with Fairtrade to make our supply chains better than the rest.”

Fairtrade producer Mitchell Ricky from the Highland Organic Agriculture Cooperative (HOAC) in Papua New Guinea says Fairtrade has helped deliver projects that are democratically chosen by HOAC’s members.

“For HOAC, Fairtrade has delivered water projects, pulping machines, schools for our children, and hospitals for our famers when they’re sick,” he says.

While coffee farming can be challenging, Mitchell says access to the Fairtrade Premium, Minimum price, and training, makes the labour-intensive task a lot easier and financially beneficial.

“We wouldn’t have access to any of this without Fairtrade. It is a great privilege to be a Fairtrade-certified producer,” he says.

For more information, visit fairtradeanz.org

To celebrate Fairtrade ANZ’s partnership with 7-Eleven, it held a popup carnival called Fair Ground.

Image Lucas Dawson.

Lavazza’s new Tall Timber café exclusively serves La Reserva de Tierra Colombia beans.

Standing tall

Tall Timber café has joined the Lavazza family as a venue that exclusively serves its premium coffee and tells its sustainability story.

Tree of Life mural on the wall of Melbourne café Tall Timber in Prahran is more than a visually appealing piece of art. It has a story to tell. Local artist Georgia Harvey has carefully crafted the tree representing the 24 sustainability projects the Lavazza Foundation supports in 17 countries, which includes its sustainable and locallyroasted coffee, La Reserva de Tierra Colombia.

“La Reserva de Tierra Colombia forms a critical branch of the tree and represents our aim to return the Meta region’s coffee production to a highquality offering after armed conflict interrupted coffee growing for many years,” says Lavazza Head of Marketing Mimmo Orlando.

The Lavazza Foundation supports more than 100 farming families to restore coffee plantations, improve coffee quality, productivity, and create sustainable work conditions.

It also promotes gender balance within households and communities, supports

young people to develop their own business activity in the coffee industry, enhances the role of women, supports reforestation, and responds to the effects of climate change.

“Projects supported by the Lavazza Foundation have the primary objective of helping coffee producers to improve their yields and the quality of their products through agricultural best practices training, and encouraging the development of their entrepreneurial skills,” says Mimmo.

The result of such restoration work is evident in the collection of sustainable quality blends called La Reserva de Tierra, which contains coffee grown from territories and communities involved in Lavazza’s social responsibility projects.

A barista from Tall Timber says it is important to understand where coffee comes from and whether beans are sourced sustainably to ensure coffee growers are supported and environmental impacts are minimised.

“We at Tall Timber partner with

Lavazza and serve La Reserva de Tierra Colombia, which supports coffee farmers and the environment in the origins where the coffee is sourced,” she says.

The superior blend of washed Arabica coffee comes from the Colombian hills of Meta, Antioquia, and Huila.

“It is important for venues such as Tall Timber to embrace the sustainable quality coffee dedicated to professional baristas for a unique taste experience of a reformed coffee growing region,” Mimmo says.

According to Lavazza Training Manager Nick Ferrara, La Reserva de Tierra Colombia has an aromatic harmony and a mild taste highlighted by its characteristic sweetness, refined acidity, and full body. Notes of tropical fruits are accompanied by scents of lime zest and jasmine, with a mild liqueurlike aftertaste.

“Choosing Lavazza La Reserva de Tierra means a guaranteed product of the highest quality, thanks to the

careful search for the best coffee beans, the selected origins of the blend, and accurate preparation,” says Nick.

“All Lavazza coffee, regardless of where it is roasted, follows all the European quality control requirements such as no pesticides, pathogens, extraction solvents, hydrocarbons, acrylamide, and meets the maximum residue limits for green beans approved by Europe, some of the strictest in the world.”

The roasting process is fully

Rainforest Alliance Certified, with the assurance that the production of this coffees is aiding the protection of forests, rivers, soils and wildlife.

“The Rainforest Alliance certification fosters the values behind our ‘help for self-help’ approach, improving coffee quality production while ensuring that coffee workers have fair wages and improved access to dignified living conditions, gender equity and access to education for children in farm communities,” Mimmo

Specialty simplified

Italian professional coffee company Rancilio Group reveals the second commercial machine in its Rancilio Specialty line: the Rancilio Specialty Invicta.

It’s been a busy year for Italybased manufacturer Rancilio Group. It’s had a mass upgrade of its Home Line and Egro range of coffee equipment, exhibited at the Melbourne International Coffee Expo (MICE), and most recently, has updated its Specialty range with the inclusion of the Rancilio Specialty Invicta.

Rancilio Group Australasia General Manager Paul O’Brien says Rancilio Specialty Invicta is the result of a research and development project dedicated to new-generation baristas who require an espresso machine that easily manages the best of espresso brewing technology.

“Performance and ease of use are the concepts behind this new espresso machine. It meets the needs of specialty coffee professionals for precision, stability, quality, and accessibility without ever sacrificing the ability to

easily customise coffee recipes during service,” says Paul.

“Rancilio Specialty Invicta is designed to speed up service and make the best extraction technologies accessible to all baristas thanks to electronic control for coffee and water. From the touchscreen, with few simple taps, you can adjust both the coffee doses for each group and the two water doses.”

Invicta was successfully implemented into the American market in April 2022 at the Speciality Coffee Expo in Boston, United States, and was introduced to the Australian market at MICE in September. The Invicta joins the RS1 in Rancilio’s Specialty line, maintaining the RS1’s modern styling and large touchscreen interface.

“The Invicta was a response to market feedback. As well as the RS1 was received, it’s sold at a premium price point. Some people just don’t want or

need a top-of-the-line machine, but they want the look and feel of one, as well as the high-level performance, without the constraints of budget,” Paul says.

Coming out of COVID-19, Paul says there’s a lot of refurbished equipment being used on the market, but there is still a healthy appetite for new machines and new technology.

“That’s why we’ve responded with the Rancilio Specialty Invicta,” Paul says.

Invicta is the first Rancilio specialty espresso machine designed with Steady Brew, the patented technology for thermal control of single-boiler machines. Invicta offers the possibility of activating the pre-infusion function and manually adjusting different temperatures for each group.

“Thanks to this solution and to the insulated groups, Invicta guarantees excellent thermal stability, high reliability and maximum repeatability

Rancilio Specialty Invicta is designed to speed up service and make the best extraction technologies accessible.

during work peaks, plus excellent reactivity,” says Paul.

The four-position T-Switch makes it possible to manually set a different temperature for each group during installation by a technician.

“Invicta lets experienced baristas vary the water pressure both in the initial stage [pre-infusion] and in the final stage [post-infusion] of the extraction process, choosing between mains pressure or pump pressure, and can also adjust the duration of all stages,” Paul says.

“For each coffee dose you can adjust the amount of water in millilitres and the pre-infusion and post-infusion duration, if activated. For the two water doses you can adjust the brewing time and choose from nine different temperature levels.”

A flushing feature called Smart Flush runs the precise amount of water through the group before a shot to ensure the specified temperature of brew water is ready. By activating the Smart Flush function, the duration of the flush varies according to the time elapsed since the last coffee delivery.

all the technologies offered by Invicta, the secret is the 4.3-inch touchscreen.

to all machine settings. Shot profiles,

Using the Invicta touchscreen, baristas can adjust the coffee doses for each group and two water doses.

The Invicta was introduced to the Australian market at the Melbourne International Coffee Expo in September.

Neutral effect for a positive future

Solar panels at Five Senses’ roastery have helped reduce its carbon emissions by 47 per cent.

Five Senses CEO Jason Gray on how the roaster is committed to impacting people and the environment positively through becoming a carbon neutral business.

Over the past 22 years, Five Senses has opened dialogues about specialty coffee and transparency and has made a positive impact on the livelihoods of producers it partners with. But when it comes to environmental impact, company CEO Jason Gray says it’s only getting started.

“The company got serious about improving its sustainable arm about 2018. We pursued B Corp certification, which is pretty close to completion, and we partnered with Carbon Neutral Australia. It’s a Western Australianbased company, and their model is to start by measuring your emissions, then looking at reduction, and offsetting,” Jason says.

Five Senses measured its emissions from April 2017 to March 2018 and prepared its first emissions report. Its

largest carbon emissions contributor was found to be freight, the shipping of beans in and out of the country from destinations such as Brazil and Papua New Guinea, as well as distributing coffee nationwide from its Perth roastery. While Five Senses will continue to monitor ways it can further reduce freight emissions, Jason says the great thing about B Corp certification is that it encourages businesses to do what they can but understands they can’t be perfect.

“My favourite example is a single-use surgical glove company that is B Corp certified. They have to throw their gloves away each time after surgery, but they can do other creative things to address their emissions,” Jason says. “There are certain things you can’t do, and that’s what offsets are for. We can’t reduce our emissions down to zero, but we can contribute to other companies that are

carbon positive and be carbon neutral, which we’re really thrilled about and so are our staff.”

Power consumption was identified as Five Senses’ second highest carbon emitter. As such, it invested in a “fairly significant” solar outlay to its Rockingham roastery and changed the lights across all offices to be more energy efficient. It also got serious about recycling and had staff get involved in ways to reduce waste and emissions.

“We’ve got about 60 staff and they’re very committed to our mission of impacting people positively. Just about every staff member has gone through Lean training to try to reduce wastage,” Jason says.

Five Senses has just completed its 2021-2022 emissions report. Over the past four years, Jason is proud to say that Five Senses has reduced its carbon emissions by 47 per cent, of which a

significant portion is a result of its solar investment.

“We’re super happy with the 47 per cent reduction result,” he says.

“It’s only when you measure [your emissions] that you can make steps to improve. You need to detail how much rubbish you throw away, how big your bin capacities are, how much power you consume, electricity usage, even down to how many staff drive to work and their fuel consumption. It was an enormous amount of effort to measure, but once you do, you get inspired to reduce.”

Five Senses is also happy to announce that it has offset its 2021 carbon emissions and has bought carbon credits through Carbon Neutral Australia.

“To be carbon neutral means that our business operations – of what we can control; what we’re putting in the bin, how much electricity we use, etcetera – are not having any negative effect on the environment. We’re having a neutral effect, and who knows in the future, we might try to make that contribution positive,” Jason says.

One of the carbon offsets Five Senses has bought from Carbon Neutral Australia is a reforestation project called the Yarra Yarra Biodiversity Corridor. Located 400 kilometres north of Perth in Western Australia, it replants mixed native species that are endemic to the region, in land that was drastically cleared for farming throughout the 20th century. The project has planted more than 13,500 hectares and aims to reach 100,000 hectares.

“It’s really nice to do something fairly local. We can see it, we can travel there, and go check it out. It’s an awesome project – the largest biodiverse reforestation project in Australia. It has

got this great benefit of actually pulling carbon out of the environment, not just trying to reduce it,” Jason says.

“The mission of our company is to impact people positively and we do that directly through all sorts of things like donations, looking after our staff, and being good purchasing partners, but there’s also an element of contributing indirectly to the community as a whole. We want to be part of a community that is healthy and good for people to live in.”

Another Carbon Neutral Australia project Five Senses has bought carbon offsets from, is the Chakala wind farm project in Nandurbar, Maharashtra State, in India.

This greenfield project generates power using renewable wind energy and sells the power generated to the state grid. It replaces the use of diesel generators by meeting the power demand during shortage periods. There is no consumption of any fossil fuel and hence no greenhouse gas emissions. As a result, a total 74,307 total carbon dioxide emissions are reduced each year on average.

“We buy some beans from India so it’s nice to have a little involvement with a country that we do buy from,” Jason says.

“Many coffee members who have travelled to origin have some world experience of just how privileged and lucky we are here in Australia, and how challenging some things in the world can be. I think the Australian specialty coffee industry is just one of those industries that is interested in doing good things, and we want to be part of that too – here and at origin.

“The more we do, the more inspired we are to do something, even if it’s a little challenging.”

Jason says there’s a strong aspiration for education within the coffee industry, perhaps more than other industries, and as such, will start to share its carbon neutrality message with customers.

“We’ve been on a journey. We’ve improved ourselves, and many of our customers are also trying to do the right thing. They’re concerned about wastage and energy consumption, so I think they would appreciate that Five Senses is also trying to do the right thing and be the best it can be,” he says.

“There are pretty discerning consumers in cafés who know a lot more about coffee in 2022 than what they did in 2007, myself included coming from a finance background. Customers are more inquisitive about direct trade and transparency, so we need to keep developing models that are fair and equitable, but it’s come a long way.”

Five Senses will continue its commitment to carbon neutrality and buying carbon offsets. It will also embrace new methods and processes that can further reduce its emissions and environmental impact for customers, such as improving its packaging materials, which it will roll out to market in 2023.

“We want to play our part, be a good corporate citizen and good people who inspire others to do more and do things better,” Jason says.

“The coffee industry is and always will be about people: the quality of coffee they consume and taste, only we’ll be delivering it with a carbon neural approach from now on, which is even better.”

For more information, visit fivesenses.com.au

Five Senses buys carbon offsets from the Yarra Yarra Biodiversity Corridor reforestation project.

More than Barista Attitude

Barista Attitude has used 2022 to make its mark on the global coffee competition scene with the launch of Tempesta, but there’s much more to this manufacturer than meets the eye.

hen baristas approached the Barista Attitude stand at the Melbourne International Coffee Expo (MICE) in September, they were curious. They were intrigued at the Tempesta Gara and Profilo espresso machines on display, they were impressed to see Greek Barista and Barista Attitude brand ambassador Michalis Dimitrakopoulos making coffees, but the number one question asked by visitors, was “who is Barista Attitude?”

“We are a new name, so naturally people were curious to know who we are and what Barista Attitude is all about,” says Barista Attitude Sales Manager Alberto Schiavon.

Since the beginning, when Barista Attitude was unveiled at World of Coffee in June 2022, the brand made a clear priority to put the barista at the centre of its project, launching machines that gives the barista absolute control and the possibility to experiment.

Under the umbrella of CMA in Veneto, Italy, which has been manufacturing espresso machines since 1969, Barista Attitude embraces two product lines: Tempesta and Storm.

“Thanks to our presence at MICE and sponsorship of the World Barista Championship (WBC) our visibility has

grown faster than normal, and we’ve seen great results in terms of our brand awareness,” Alberto says.

TWO BRANDS, TWO MODELS, ONE GOAL

Both Tempesta and Storm feature multiboiler and Flow Rate Control (FRC) models.

With the multi-boiler systems, the operator can control pre-infusion and individual temperature settings on each group, to be changed with a precision of +/- 0.5. Alberto says the multi-boiler machines are being used by high-level specialty venues and coffee chains who are after a high standard of coffee output, and design.

“For both Tempesta and Storm, our highest sales are for the multi-boiler machines at present. They are in demand because they’re easy to use and make changes with,” Alberto says.

With the FRC versions of Tempesta and Storm, users can control the flow of extraction in each group and adjust pressure profiles in different stages of the brewing time to further customise the brewing process and control the intended flavour profile.

“FRC models are high level machines for baristas who understand coffee and have a desire to get the best flavour outcome. This version of the machine also has a big interface, making it even

easier for the barista to play with, and control, the curve of the extraction which is happening live in front of you. If anything goes wrong or you need to make a change to get a better result, it can be done so in a second,” Alberto says.

The touchscreen interface includes information on pre-infusion, pressure, flow and brewing temperature, extraction time, and the profile for each group. Users can adjust and control the water temperature, in addition to the temperature and pressure of steam. It gives the barista full control of data to read, analyse and adjust.

When Barista Attitude representatives asked Melbourne’s baristas what they thought of their machines at MICE, they used it as an opportunity to better understand what they liked, what they didn’t, and what they would like to see more of. The most positive feedback, Alberto says, was praise for the display screen.

“They loved that you could see every part of the extraction live, and change the parameters easily,” he says. “You can also upload videos to the screen, and watch cleaning instructions, you don’t need to go through the app.”

The other positive feedback at MICE, was for the aesthetic design of Barista Attitude’s machines.

“While both Tempesta and Storm are similar in their internal mechanics

and capabilities, the difference is in their aesthetic features,” Alberto says. “The Storm features wood furnishings on its legs, steam wand and portafilter handle, while the Tempesta features full stainless steel. People really love the look of the machines. It’s one of our biggest selling points.”

The Tempesta is currently Barista Attitude’s most recognised model, with the competition version of the machine, the Tempesta Gara multi-boiler system, the official Qualified Espresso Machine of the WBC until 2025.

“The Tempesta Gara is thanks to our collaboration with baristas who asked us to develop a machine with the highest level of features that can make the biggest different to their extraction, such as the inclusion of a WST ridgeless competition filter,” Alberto says.

Then there’s the Profilo, the newest machine in the Storm brand for top-level

specialty baristas who want full manual control of their machine. Instead of using a digital screen, this FRC machine features an analogue console of buttons for baristas to change their brew curve, pressure, pre-infusion, and the quantity of orders.

“This is a niche machine but very eye catching and very new, with only about 40 on the market to date,” Alberto says.

The Profilo debuted at Host Milan 2019, and after two COVID years, is finally making its mark on Australian shores. Barista Attitude has also released 25 limited edition “De Castelli” Profilo, who specialise in metal and cooper work.

“This machine requires the highest level of production in our range, which although works similarly in functionality to our other models, is a step up thanks to its aesthetic design and the featured metal panel drawn by hand thanks to the local artist,” Alberto says.

SETTING STANDARDS

While artists embrace creativity in design, baristas gather around the espresso machine to create important conversations with customers and use it as a place to showcase their skills.

“We need to do everything we can to make their experience easy and help increase the quality and efficiency of their work,” Alberto says. “On the other side, we also need them to tell us what they want more of and help us understand what we can improve, and that’s why we have brand ambassadors – to provide feedback on ergonomics, workflow and technical needs.”

Those brand ambassadors include 2021 WBC Diego Campos of Colombia, 2021 WBC Runner-up Andrea Allen of the United States, 2018 World Brewers Cup Champion Emi Fukahori of Switzerland, and 2019 WBC runner-up Michalis Dimitrakopoulos, who has been part of the Barista Attitude family from the beginning and helped develop the brand’s first machine in 2016 after winning the World Coffee in Good Spirts Championship.

“Michalis really trusts what we’re doing and what we have in mind for the future,” Alberto says.

“We’re really happy with what we achieved this year, and we’re already busy planning and thinking about what’s next, including new products for release at World of Coffee in Athens next year. As the main brand on the WBC stage, people expect to see something new from us each time, so we have to move forward on new projects. The industry moves very fast – in terms of technology, new products, and even consumption habits.”

He notes that energy-saving technology will be one of the biggest challenges and areas for development for the Barista Attitude team, as will be telemetry, steam technology, and continued consistency.

The best market to use for guidance and insight, Alberto says, is Australia.

“Australia is recognised as one of the best destinations for coffee quality. It’s where specialty coffee comes from, and is one of the biggest trend setters, along with the US. What happens in Australia is a sign of what’s going to happen to the rest of the world’s coffee market in the next five years, especially in Asia,” Alberto says. “We always have our eyes on the Australian market.”

For more information, visit www.barista-attitude.com or Australian distributor cwe.com.au

Storm Profilo features an analogue console for baristas to take full manual control.

Storm features wood furnishings on its legs, steam wand, and portafilter handle.

Tempesta Gara is the Qualified Espresso Machine of the World Barista Championship.

Securing safe water for all

wife Mehreen was travelling to Karachi, Pakistan in 2006, they almost lost their 10-month-old child to waterborne illness, shaking the family to the core. After this harrowing incident, the couple decided to found GROSCHE International in 2006, to provide access to better water quality. The company sells and distributes coffee, tea, and hydration equipment, with the profits used to fund the GROSCHE Safe Water Project.

“We established GROSCHE to fund safe drinking water systems for people in need. Nearly 900 million people globally lack access to safe drinking water. These people live in extreme poverty and in remote areas. Many people in these communities are surviving below the

(about AUD$3 to $4.50) a day. The only water they have to drink from is very unsafe. The GROSCHE Safe Water Project works to change that,” says Helmi, CEO and Chief Sustainability Officer at GROSCHE International.

The Safe Water Project gives community members access to safe drinking water by installing Biosand water filters in remote and poor locations. The project currently impacts communities in South Sudan, Uganda, Malawi, India, Pakistan, and the Philippines.

“Biosand filters are Canadian designed water purification systems that work best in tropical climates. They can purify water using sand and a naturally forming healthy organic biolayer for a family of up to 10 people. They require

cartridges, and have no moving parts,” says Helmi.

“Lasting up to 30 years, a Biosand filter can transform the health and wellbeing of a family that lives in extreme poverty, allowing them the chance to improve their health and to go to school and to work, and improve their lives overall. We have seen them change the course of a family’s life without having to battle waterborne illnesses and diseases like cholera, typhoid, and carious stomach viruses and worms.”

Every GROSCHE coffee, tea, and hydration product sold provides over 50 days of safe water for people in need. In total, the multiple award-winning company has funded more than 275 million days of safe water for people in need, and has set a goal of reaching 300

The GROSCHE Safe Water Project gives community members access to safe drinking water.

million days by the end of 2022.

“Water seems like a simple necessity to many who live in communities with robust systems and can just drink from the tap, but many people don’t have access to basic safe drinking water,” says Helmi.

“Limited access to safe water is a global problem that GROSCHE International is striving to fix. As you fill your cup with coffee or tea, you can fill someone else’s cup with safe water.”

GROSCHE’s product selection ranges from its popular Milano stovetop espresso makers to French press coffee makers, smart tea makers, stainless steel water bottles and more.

GROSCHE products are focused on quality, functionality, being eco-friendly, and connecting to a bigger purpose.

“We give customers quality products at a competitive price and provide them with the opportunity to change a life. They are not only able to enjoy delicious coffee or tea but also provide safe drinking water to someone in need by choosing GROSCHE coffee, tea, and hydration equipment,” Helmi says.

One company that shares GROSCHE’s vision is Coffee Tools Distributing.

Company Director Curtis Arnold says GROSCHE connected with the company at Coffee Fest Chicago, an industry tradeshow which took place from 24 to 25 June 2022 in Chicago, United States.

“They were exhibiting across the aisle from AeroPress, who were also exhibiting at the event. After an initial conversation with the team, they discovered we were AeroPress’s Australian distributors, so they reached out to us and the partnership took off from there,” Curtis says.

Coffee Tools Distributing now supplies GROSCHE’s moka pots after receiving two seven-metre container shipments, which include stovetop espresso brewers, French press coffee makers, kettles, and water bottles.

“I’ve toured their warehouse and received samples from the company and I’m really happy and impressed with the quality of their equipment. They’ve had huge success in international markets, so hopefully that success translates to Australia. I think once they see the quality, the GROSCHE range will be highly regarded by Australian consumers,” Curtis says.

Coffee Tools Distributing is always on the lookout for new products. In the case of GROSCHE, Curtis says he was attracted to its backstory and to the company’s likeminded approach

to sustainability.

“We share a similar morality of putting the environment first. [Coffee Tools Distributing is] grateful to contribute to the Safe Water Project by distributing [GROSCHE’s] products here in Australia, and we’re exploring how we can work together to have even more of a positive impact on the environment,” he says.

“It’s always a pleasure to do business with likeminded people. They tick all the boxes.”

Helmi says when he was introduced to the team at Coffee Tools Distributing, he immediately knew he would love working with them.

“Our partnership with Coffee Tools Distributing was born out of a shared desire to use ethical business to help make the world a better place. We feel business should be one of the major ways to help improve the world and prevent future generations from being saddled with a social and environmental footprint to deal with,” Helmi says.

“They share our business and social values and are also a member of [international organisation] 1% for the Planet. This common approach has made us natural partners. And when people think alike and have shared goals to help make a better world. It’s more like working with close friends than business peers.”

Helmi adds that as a B Corp certified and leading sustainable coffee brand, it is important to GROSCHE to work with distributors that share similar business, social and environmental values.

“Coffee Tools Distributing is a very well-respected distributor of premium coffee gear in Australia, and they are an ideal partner for us. We are excited to be working with them to bring GROSCHE to Australia from December 2022,” he says.

For more information, visit www.coffeetools.supply and www.grosche.ca

GROSCHE products are focused on quality, functionality, and being eco-friendly.

A greater contribution

Wolff Coffee Roasters explains the value of implementing Environmental Sustainable Governance standards, and why transparency is the key to building trust.

At Wolff Coffee Roasters, we realise that our actions have reactions on society and the environment.

As owners and leaders of a business, it’s important to Peter and I that we demonstrate a model of behaviour to our staff that embraces our values, and the legacy we want our business to be known for. Integrity and trust are more important than ever in today’s business world, and it’s something we must uphold if we want our team to be proud of working with us and remain an employer of choice.

Through our Environmental Social Governance (ESG) Framework, we commit to sustainable development in

the local and global environment we operate. Our four focus priorities include governance, environment, community, and wolffpack – which embraces everyone within our supply chain, through to the people we serve our product to. These four areas form and guide the ESG framework, how we minimise our environmental footprint, and constructively contribute to communities.

GOVERNANCE

To us, being ethical means doing the right thing. It is the foundation of being

Training (incidental and planned) and regular team meetings support and monitor the implementation of our requirements.

We align and enhance our current guidelines and management system to meet standards in areas such as operational risks, fire, life, safety, and food safety; data privacy and cyber security; human rights such as labour practices and harassment; and crisis and business continuity, such as natural disaster and the pandemic crisis.

Who would have thought we’d face COVID-19, then extreme flooding several times over? It’s just the complexity of the world we’re living in, and another complication to consider. Therefore, your ESG plans need to be complex to cater for more frequent and extreme weather

As a business, we need to have a recovery plan for future flooding events. We need to consider how it would impact our business, how we could still supply our customers, what arrangements we would need if we lost power, or needed external providers to roast and pack our coffee off-site. New risks are constantly evolving, and we need to adapt. If you think it won’t happen to you, think again.

ENVIRONMENT

Wolff Coffee Roasters operates more energy efficiently and are more resource conscious compared to 10 years ago because of the stronger environmental commitment in the entire supply chain.

Together with our partners and stakeholders, we must take a step forward to keep the Earth inhabitable for future generations. It’s important to also understand the capacities of your supplier.

Producer Boyce Harries from Chania and Oreti Estates in Kenya featured in Wolff Coffee Roaster’s Farmer in Residence program.

You may want big trajectory projects to happen fast, but do realise that progress can take time, and you’ve both got to walk a similar pathway.

We have worked hard over the past seven years to develop and implement numerous operational environmental changes to benefit our planet. This includes a strong recycling program of soft plastics, cardboard, and implementing all soft plastics packaging in 2020. We carbon offset all our gas and electricity. Our green coffee from Brazil, Mexico, Honduras, Ethiopia, and Nicaragua also arrives carbon free.

In the coming years, we will further enhance our policies, standards, and guidance throughout our business life cycle from design, build, procurement, operation, and disposal, to achieve our environmental goals.

COMMUNITY

We take our community investment seriously. We operate locally and have built long-term relationships with our local neighbourhood, being “the local roaster with a big heart”. This ethos held us in good stead during COVID-19, not only as a local roaster, but one with a global outlook.

As coffee is the core of our business, it means we continually look down the supply chain for ways to help our farmers, otherwise they may not be there in five years’ time when we need them.

One such way is through our “Farmer in Residence” initiative. Since 2016, we have supported community projects with our farmers at origin, and have hosted farmers from Kenya, Costa Rica, Guatemala, El Salvador, Papua New Guinea, and Brazil. Each farmer has spent time in our business. We’ve been able to educate them on our Wolff ethos, and knowledge share together. Talks are already underway to host one of our producers from Brazil and Zambia next year.

Since 2016, we have also focused heavily on our local community program, working with numerous not-for-profit organisations, charities, groups, and individuals. One particular project I’m passionate about is Dancing CEOs, a fundraiser for women’s legal service which I (Penny) have been actively involved with since 2019.

Here at Wolff Coffee Roasters, initiatives that embrace the educational sector, arts, and general wellbeing appeal to us most, but it’s important to support groups and charities that mean something to you.

We’re fortunate to be in a position to give back. We understand businesses have

community, through donations and visits, free or in-kind sponsorships and employee volunteering with partnerships that address various social problems.

For us, hosting the 2022 Australian AeroPress Championship in October wasn’t without consideration. We first asked ourselves: “Why? What is the reason for doing it?” We then posed the question to our team, and one of the clear values they identified, was how it spoke to our pillar of community. Our team identified how challenging the past few years had been, and the importance of mental health. As such, we asked them what charity we could give our proceeds from the competition to, and thanks to the collective power of our team, chose Australian mental health and wellbeing support organisation Beyond Blue.

WOLFFPACK

We are committed to fostering an engaging and respectful work environment for our staff – our Wolff pack – to unleash their full potential. We want to inspire them to

after experiencing a difficult period in their life. We want to help restart their working life and see them thrive. In return, they are some of our most loyal and valuable team members.

In the coming years, Wolff Coffee Roasters will focus on three critical components for our wolffpack: Enhancing a fair and equal working environment to attract and retain modern talent; cultivating a learning mindset that enables our team to stay relevant and confident; and fostering a caring, inclusive, and collaborative workplace culture where synergy come from the diversity of thoughts and mutual respect.

Giving back to the community is something we’re proud of. It’s part of our legacy and goes beyond profit.

We want to be remembered as coffee people but more importantly, good people helping others.

For more information, visit wolffcoffeeroasters.com.au

Wolff Coffee Roasters hosted the 2022 Australia AeroPress Championship in line with its values of community.

MEET THE MEET THE

Happy happy

happy FAMILY FAMILY

Chaos theory

Some believe that if a colourful butterfly flicked its wings in the Amazon Forest, it could result in a powerful tornado ripping through the heart of Texas. This is called the Butterfly Effect.

Chaos could be defined as events that have become out of control, meaning that their end can no longer be predicted with any level of accuracy. And in that world, assumptions, fake news, or a loud, confident voice could even silence reason. In that realm, decisions are made, triggering a domino

effect of negative waves that could impact our fragile destinies.

Some assume that everything in this world is interconnected or is a coalescence of cause and effect stretching a silver chord from the beginning of time, the universe, Creation, through to infinity, whatever and wherever that might be.

Laplace, the famous French mathematician, was a proponent of this theory, and, on one occasion, he expressed it to no less than Napoleon Bonaparte after a famous victory.

Eversys’ Kamal Bengougam and Anaëlle Parlier on how events are interconnected and how decisions can lead to unpredictability, disruption and perhaps, even chaos.

“YOU NEED CHAOS IN YOUR SOUL TO GIVE BIRTH TO A DANCING STAR.” - FRIEDRICH NIETZSCHE

Kamal Bengougam is Director of Business Development & Marketing at Eversys.

Laplace said that if he had the details of all past events, he could predict all future events with absolute certainty. When Napoleon asked Laplace where God was in this theory, Laplace simply replied “je n’avais pas besoin de considerer cette hypothèse” or “I had no need to consider this information”. He implied that there was no intelligence influencing or guiding our little planet as it soared and spun through time and space at incredible pace.

And now that we have this amazing new telescope in space, NASA’s James Webb, capable of recording images, allegedly revealing a time close to the universe’s birth. However, were we to look forward and try to peek into our future, even for the span of a mere second, we would merely be drawing a blank as humankind can unfortunately, in spite of its fascination with the future, only benefit from hindsight, not foresight.

In light of the above, we could ask ourselves what value the future might hold in our daily lives. Is it really that predictable, and could it therefore truly be governed by mere logic and/or scientific rules? Could the complexity

of human nature and society be totally ignored, allowing algorithms to rule? And how important is it for us to know?

If we studied the history of the stock market performance since its inception in Amsterdam in 1611, we could conclude that actions do indeed have consequences – desirable or otherwise. This may however, only apply to simple equations based on already accepted norms, but as the level of complexity rises, so do inaccuracies.

Then, there is human-caused chaos, which science can neither forecast nor eliminate, as people have been upsetting the ‘earthly’ order since time began. The end of the pandemic, the war in Ukraine, inflation, global warming, and energy shortage forecasts have led us to this new reality, a time of transition where the paradigm shifts in unexpected ways.

Mankind, with its emotive framework, is far from being a simple linear formula, one that could be predicted or forecasted with any level of credibility. However, mankind also has this incredible capacity to adapt to new realities, transcend the unpredictability of the present, and transform it into a new paradigm, a new dawn, and hope.

In our global coffee world, how could the butterfly effect manifest itself? Could we foresee that if we introduced unsustainable practices such as deforestation, intensive farming, and genetic cropping to our current reality, in order to meet growing market demand, things might take a different turn? Quality might drop, which could prejudice the current appetite for more, putting into question the future sustainability of those decisions.

As prices increase and global warming intensifies, farmers will face increasing difficulties maintaining quality as well as productivity. Who can predict what their futureproofing may look like in five, 10, or 20 years? Will prices be renegotiated upwards so that they can reinstate old and trusted farming practices?

If that were the case, it would also impact coffee shops facing their own commercial challenges. Even though many remain open, some are closing due to rising business costs. After the pandemic, people tend to work more from home than before and don’t travel to city centres as they used to. They have also developed the habit of consuming their morning coffee at home, buying higher quality equipment, and broadening their knowledge of coffeemaking, thus shunning the places they used to frequent regularly.

On top of this, the hospitality

industry is experiencing unprecedented staff shortages, making it challenging to run such a business.

Moreover, it would be interesting to see how much more the final consumer would be ready to pay for an espresso. Is our morning cup of coffee becoming a luxury, a premium product, a nice to have as opposed to a necessity?

In view of this new-found reality, every single stakeholder needs to be heard. In our coffee world, we are truly all connected from the grower through to the consumer, a true community, and as our destinies entwine, so should all voices be heard, equally.

Unpredictability is an inevitable part of our daily lives, even though we know that we can forecast some events with a modicum of confidence, as logic can be applied to define outcomes. As such, we must embrace it, not fight it, and become like a tree that has learnt to cope with heavy storms.

However, making decisions without a clear framework of reference or values could lead to perdition, so why not wait for better facts to become apparent prior to allowing that famed butterfly to flick its wings and wreak havoc with our future?

For more information, visit www.eversys.com/en/

“WE ARE TRULY ALL CONNECTED FROM THE GROWER THROUGH TO THE CONSUMER, A TRUE COMMUNITY, AND AS OUR DESTINIES ENTWINE, SO SHOULD ALL VOICES BE HEARD, EQUALLY.”

Anaëlle Parlier is the Marketing Executive at Eversys.

Made to last

BRITA Professional Sales Director Richard Padron explains how water filtration is a cost-effective way for cafés to extend the longevity of their coffee machines.

ith tightening belts on businesses’ minds, there has never been a better time to consider how to avoid unnecessary expenditure by looking at ways to prolong the life of vital equipment. Breakdown of equipment not only immediately impacts revenue, but investment into replacements can take its toll on a café’s income.

Here at BRITA, we believe now is the time to start investing in longevity as revenues continue to be impacted across the board.

According to a research report published by BRITA’s United Kingdom branch in July 2021, 90 per cent of café owners agree that breakdowns of equipment such as coffee machines, automatic coffee tampers and milk frothers would be detrimental to their business.

One of the easiest ways to prolong the lifespan of coffee machines and maintain equipment warranty is by having the right water filter installed.

According to the UK report, this is something more than 90 per cent of operators understand the importance of, yet only 60 adhere to. Not only do professional water filtration systems reduce limescale build-up, but they also improve the quality of water used for making drinks, resulting in better tasting and smelling hot beverages.

BRITA’s PURITY C Finest, for example, is a hi-tech solution for baristas that also helps create an ideal crema. For bakers and chefs, there are also systems providing optimally filtrated water for steam cooking that reduces aroma and taste-impairing elements, such as BRITA’s PURITY C.

Using the right water filter and exchanging it on time helps to keep beverage equipment in peak condition, assisting operators to ensure a smooth service and make significant time and money savings in the long run.

It’s important to note there is no one-size-fits-all filter, as water quality and mineral content can vary drastically between regions, and even from street to street.

The first step for café operators in choosing the right filter for their equipment is to understand the particular characteristics of their water supply, followed by the best filter to achieve machine protection and consistency of taste.

Our partners offer bespoke packages to help with all aspects of water filtration,

from water testing and advising on the correct filter, to monitoring its use and arranging specialist engineers to carry out exchanges at the right time. These simple steps can allow operators to rely on their equipment to deliver great tasting coffee, time and time again.

At BRITA, we know equipment is the lifeblood of your business, which is why we care about protecting it. We are always here to offer advice on how to keep your equipment shipshape, ultimately helping your business to reduce waste to landfill and save money on expensive equipment breakdowns.

COMBATING THROWAWAY CULTURE

While much attention is on food waste as one of hospitality’s largest contributors to

BRITA’s PURITY C Finest is a hi-tech solution for baristas that helps create an ideal crema.

Richard Padron is the Professional Sales Director for BRITA.

sustainability issues, the equipment used in the hospital industry is also a major factor, from its energy consumption to the physical waste created once decommissioned. Equipment is replaced once deemed obsolete, sometimes due to a decreased lifespan. Attitudes towards faulty equipment however, is damaging the industry’s sustainability credentials and can be avoided with proper care.

As our research report reveals, throwaway culture is somewhat tolerated within the sector with two-thirds of those in hospitality agreeing that this acceptance of a disposable approach has had an impact on how long they expect their professional equipment to last. Yet if there was more of a focus on extending the longevity of machines, the sector could rapidly reduce waste and boost its sustainability credentials.

This is a goal that becomes even more important in the climate of staff shortages, when you consider that 99 per cent of the hospitality industry according to BRITA’s UK study, say that working for a company with sustainable credentials is important to them.

According to the report, when breakdowns account for 47 per cent or nearly half of new equipment purchases made by hospitality businesses, and reliability issues are also cited as a major factor for 28 per cent of machine replacements. Equipment waste can be reduced if these situations are avoided altogether.

By being equipped with the right knowledge around effective preventative maintenance, the industry can strive towards sustainability goals all while saving money, avoiding disruptions to service, and keeping revenues stable.

HOW TO KEEP EQUIPMENT GOING

The best place to start for preventative care is to create a robust and regular service and maintenance schedule – and stick to it. Not only does this validate a warranty but will also ensure any potential issues or faults are picked up before they become a more severe and costly problem.

If any issues do arise, be sure to use genuine original equipment manufacturing (OEM) spare parts, consumables, and accessories. These workhorse machines need to be operating at optimal safety for everyone handling them, so OEM parts will fit correctly and function as intended.

We believe properly training all staff that clean and operate coffee machines and catering equipment should always be a priority.

report, 90 per cent of operators say the breakdown of equipment would be detrimental to their business.

up. Limescale not only impacts the taste and aroma of drinks made using coffee machines, but it leads to higher energy costs and breakdowns. Installing a water filtration system and making sure this in turn is also properly serviced, maintained, and exchanged on time by a specialist can effectively combat limescale no matter what water type the café is working with.

While employees are being encouraged back into workplaces, streets are once again bustling with shoppers and students are crammed into cafeterias, cafés are likely to continue juggling staff absences, rising costs, and calls for improved sustainability efforts for some time to come.

So while extending the lifespan of equipment isn’t the golden ticket to solving all these issues, it can be quickly

One of the easiest ways to prolong the lifespan of coffee machines is to have the right water filter installed.

According to a BRITA research

More than a second barista

Imagine walking into a bustling café full of noise, order dockets a mile long and hearing the scream of milk not being properly steamed. Maybe a jug of milk is balanced on the edge of a bench with the steam wand immersed, ignored by the novice barista, because they are rushed off their feet, short of experience, and lack adequate training.

According to Caffe Assist Commercial Director, Christos Stoios, it’s a problem all too familiar, but easily resolved with a second pair of hands in

the form of a Caffe Assist automated milk texturing machine.

“With automatic, barista-quality milk at the touch of a button, you don’t need two baristas on your machine, even at the busiest times. Simply put the milk in the jug, press the button and go back to extracting the coffee. When the coffee’s ready, your deliciously textured milk will be sitting in the jug at the ideal temperature, ready to pour,” he says.

“Finding and keeping good staff is always a challenge in the hospitality industry. On top of that, you can’t have

your best ones working all the time every day. When you’ve got a Caffe Assist though, it’s not only always producing consistent quality, but is also on duty from the minute you open your doors until the end of service.”

According to Christos, there can be a lot of pressure on young staff when they first start in hospitality, especially during busy periods and more senior team members don’t have time to explain everything.

“The last thing a roaster wants is to have their beans ruined because

BeanScene talks to Caffe

Assist Commercial Director Christos

Stoios about Caffe Assist and how it improves the delivery, quality, and above all, consistency of milk texturing.

Caffe Assist aims to make cafés more efficient and staff more effective.

someone burnt the milk or wasn’t paying attention. With a Caffe Assist in place, it’s easy to give them a job they can handle without the need for lots of training or experience,” he says.

Christos says the automated milk steamer can help make cafés more efficient and staff more effective.

“The challenge we’re facing right now is providing a consistent customer experience to encourage loyalty and drive sales. Caffe Assist monitors the milk profile and temperature during the entire process of texturing milk, precisely the same way as an experienced barista,” Christos says.

“No matter who’s behind the coffee machine, you will get the same coffee, the same textured milk, perfectly done every time.”

Christos says the Caffe Assist saves owners time and money, allowing for an increased output of coffee.

“The best thing about the Caffe Assist is that it frees up hands. Cafés typically have two, maybe three sets of hands on an espresso machine at any one time, but with a Caffe Assist, it effectively frees up three sets of hands,” Christos says.

Steaming all variants of milk to the quality of an experienced barista, Caffe Assist means never having to sacrifice quality for efficiency.

“Caffe Assist’s patented steam wand technology promotes full flavour development and is designed to steam all milk variants to perfection. Low fat dairy and alternative milk products all display gloss, sweetness and complexity when prepared using Caffe Assist,” Christos says.

“Easily adjusted settings are available for every type of full cream and skim milk, whether you’re using grass-fed milk in summer or dry-feed milk in winter. Plus, with configurations for alternative milks like soy, oat and almond milks, and options for small, medium, and large jugs, it means you can be sure of consistent milk for every pour.”

The user-friendly touchscreen ensures efficient service that helps increase customer engagement.

“It’s self-sufficient and affords baristas more time to focus on the coffee itself and to interact with customers,” Christos says. “Fill the jug and press a button. How easy is that?”

He says one of the device’s key benefits is its self-cleaning ability after use.

“After each cycle the wand retracts inside the machine and passes through a curtain of steam. This automated process, coupled with a once-a-day wand soak and wipe, prevents the build-up

of milk residue, and minimises the risk of carry-over contamination,” says Christos.

“That means your milk doesn’t slow you down, it speeds you up. So, you have faster service at busy times, lower staff overheads and consistently better coffee and hot chocolate for your customers.”

Christos says the Australian-made invention is one of the only self-cleaning automated milk steamers on the market.

“Say goodbye to slow, unsanitary manual cleaning and purging between shots. It means dirty cloths disappear from behind your counter and you minimise cross-contamination between milk types,” he says.

“We pride ourselves on our quality control because we know that the only way to produce consistently steamed milk is through machines that can stay the course,” he says.

Also increasingly important to Caffe Assist users is how the device blends with a café’s décor and existing equipment.

“Consistent milk and brilliant technology are all very well, but it’s amazing how often the first question everyone has is ‘does it come in the same colour as my espresso machine?’ Which is why we offer a colour matching service that means your machinery will all be colour coordinated,” Christos says.

The Caffe Assist can be configured to work with the steam boiler on an espresso machine or to operate independently with its own under-bench boiler.

“It requires only a power source to operate. Caffe Assist technology is compatible with all commercial coffee machines. It’s easy to install and has a very low environmental impact, making it an ideal addition to existing café setup and technology. It’s also simple to troubleshoot and supported in Australia by a national servicing network,” Christos says.

Caffe Assist debuted at the 2017 Melbourne International Coffee Expo and is now available nationwide, used in small independent cafés to larger iconic venues such as Brunetti’s and even quick service restaurant coffee offerings like Jack’s Cafe.

Caffe Assist is one of the only self-cleaning automated milk

The Caffe Assist also features a telemetry system. Christos says connectivity with e-assist technology is ideal for brands wanting a consistent customer experience across multiple venues.

“This remote telemetry system allows centralised access to your devices across the country and the world, letting you manage real-time adjustments to steaming, temperature, and texture. Every one of your machines can steam milk exactly the same way for exactly the same high-quality flavour, texture and temperature every time,” he says.

Christos says every Caffe Assist is built using the highest quality stainless steel, mechanical and electrical parts, all chosen to withstand the rigours of highturnover hospitality service.

“Hungry Jacks has rolled out Caffe Assist in all Jack’s Cafe’s to deliver a reliable product to their customers and get that message across that it doesn’t matter which Jack’s Café they go to, they’ll get the same beans, the same milk, and the same coffee experience,” Christos says.

The Caffe Assist team is constantly looking at how to improve the patented technology to continue to deliver dependability.

“There’s always improvements and things we can do it better, not only from a customer perspective but also a service perspective. We always have our ear to the ground and are taking on feedback from our customers and service providers. This has flow-on affect to the café owner who ultimately receives a more efficient product that’s less costly to maintain,” says Christos.

“It’s an exciting time to be in this space. I’m excited to see the Caffe Assist constantly evolve so we can deliver every coffee with perfect milk.”

For more information, visit www.caffeassist.com

steamers on the market.

Branding brilliance

Star Outdoor unveils its new STAR barrier and talks about the sustained importance of outdoor branding to build sales and create repeat business.

ccording to Star Outdoor, there is more to branding than just slapping a logo onto a product. Many aspects need to be considered, such as the purpose of the branding. Is it to tell café customers what brand of coffee is used, or to set the vibe for the café and extend the look and feel of the brand onto the street?

Impressions count, and so does the intention of a café wind barrier or umbrella, which are quite often the first thing a customer sees as they approach a venue. It’s for this reason that Star Outdoor has sold thousands of products nationwide, from marquees and banners to table covers and café umbrellas.

Since October, the outdoor branding company has added the modernised STAR barrier to its arsenal. Managing Director Mark Star says that the STAR barrier allows businesses to maximise the use of materials, logos, colours, and

brand positioning to make a customer’s first impression a memorable one.

“Our Classic Wind Barrier Frame has been manufactured with a primary focus on sturdiness and usability in terms of interlocking. Wind barriers can be effortlessly connected with others with the double foot interlock at a 90-degree angle for greater stability,” says Mark.

Mark says traditionally, a wind barrier or breeze barrier is made of a steel frame, either a square or round profile, that has a PVC vinyl insert with screen printed brand applied. Star Outdoor’s new wind barriers are versatile, sturdy, and self-supporting.

“Our new STAR barrier can have panels bolted into the barrier frame, which allows for a wider variety of configurations for customers. This could include a solid panel, or a metal mesh, or grate, wooden slats, or plywood panel. Logos, graphics and photo quality images can be added using digital

printing, engraving, laser cutting. The actual insert that’s used is only as wild as your imagination,” he says.

“Many customers are trying to find ways to express their brand in more creative ways, and I think these new STAR barriers with panel inserts certainly provide the opportunity to do that.”

By switching to the STAR barrier, it is easy to update insert and change or refresh the branding something that has been difficult with the old style wind barriers.

At the Melbourne International Coffee Expo (MICE), which took place in September, Star Outdoor showcased its new STAR barrier, featuring timber slats with quite a large gap between each.

A Queensland customer commented that the new barriers were “great because it allows a breeze to come through on a humid day”. For Melbourne cafés and restaurants however, Mark says the

Star Outdoor’s new wind barriers are versatile, sturdy, and self-supporting.

cooler climate may make closed slats more preferable.

“We want our customers to know whatever the branding dream is, we can deliver the outcome they need. Especially in Melbourne when you get four seasons in one day, you want to be able to accommodate for all conditions,” Mark says.

At MICE, Star Outdoor also launched wind barrier toppers to further protect cafés from Melbourne’s unpredictable weather patterns.

“The toppers can be placed on top of the wind barriers. We used a carbon fibre insert that’s made and printed locally with opaque texture to give customers some extra privacy. It provides the hospitality industry another opportunity to brand their business,” Mark says.

“The STAR barriers can provide a sophisticated signage solution with their branding options. Keep it simple with your logo or brand name or maximise the space with ongoing promotions across several wind barriers for a dynamic look.

“All our wind barriers can be screen printed on a range of stock colours or digitally printed for custom artwork.”

Star Outdoor’s range of wind barriers cater for all market needs, whether a customer is on a budget or looking to stand out.

“If you’re after a bulk order for the lowest cost possible, our old wind barriers are certainly the way to go,” he says.

“They can be specifically configured to make the most of your space and are an excellent barrier against the weather, as well as distinguishing a neat boundary for your area.”

Several styles of wind barriers are available, including the Classic Wind Barrier Jacket, designed to fit over an existing wind barrier.

“This is the more affordable option that breathes life back into existing products you might have. The fabric jacket is made of a stretchy fabric that is placed over a wind barrier frame. It’s durable, easy to slip on and off a frame and the full photographic print quality means you can go all out with your artwork,” says Mark.

He says that Star Outdoor has seen an increased interest for outdoor branding and products that enable more seating as COVID-19 continues to put pressure on a café’s ability to offer table service.

“The wind barrier has become a bit of an unsung hero to cafés that need to limit customers,” he says. “They’re still a highly effective branding item, but now

they’re also a crowd control tool to keep your customers safe. You can use them to manage who’s arrived at the café and checked in, where they should be seated, and keep them separated from passersby or takeaway customers.”

According to Mark, designing products and building a brand requires a unique skillset, one that Star Outdoor utilises to make sure a business has

Star Outdoor’s range of wind barriers cater for all market needs.

the right logo and messaging, displays the wind barriers in the best light, and selects and supplies the right products to share with passers-by.

“We’re experienced in branding like cafés are in hospitality. We’ve been supplying branded products for coffee and other industries for 17 years and have an in-house graphic design team to help provide the best outdoor branding outcomes for our clients,” he says.

Mark adds that Star Outdoor is passionate about maximising brand exposure, selling thousands of products nationwide from marquees and banners to table covers, café umbrella and wind barriers.

“The first thing you see of any café is the wind barriers and umbrellas, and as they say ‘first impressions count’,” he says.

“Our brand positioning 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.”

For more information, visit www.staroutdoor.com.au

“WE WANT OUR CUSTOMERS TO KNOW WHATEVER THE BRANDING DREAM IS, WE CAN DELIVER THE OUTCOME THEY NEED.”

Making waves

s reformed dairy drinkers, the Happy happy Foods team wanted to develop a plant-based product for the café market that was sustainable, and tasty enough to motivate milk lovers to make the switch.

Happy happy Soy Boy first hit the café scene in late 2018 following a rigorous development process. Since then, it’s been making waves for all the right reasons.

“Happy happy Soy Boy was born out of a desire to create a plant-based milk that performed like dairy milk when added to coffee, without compromising on taste or nutrition. I come from a coffee background, so it was really important for me that our product complemented the taste of espresso,” says Founder Lloyd Andre Smith.

“Our premium soy milk is now stocked in thousands of coffee shops in

Australia, and the Happy happy Family spans multiple countries in Asia, Europe, and the United Kingdom.”

The product is free from stabilisers, emulsifiers, kombu, and genetically modified organisms.

“Nutritionally speaking, soy milk is the most comparable to dairy due to its high protein content. When moving away from animal products, it’s important to still consider the nutritional value of the replacement. Happy happy Soy Boy is a high protein, low sugar and low carb product,” Lloyd says.

The dairy-alternative is made by soaking whole soybeans, which are then finely ground, filtered, and blended with just four other natural ingredients: water, salt, brown sugar, and calcium carbonate.

“The key reason that we’re the soy of choice is that our milk is crafted for coffee to create a smooth and creamy

taste and texture. Happy happy Soy Boy has an alkaline base that, when mixed with the acidity of espresso, balances and complements its flavours,” says Lloyd.

BEFORE THE ALTERNATIVE Lloyd has seen firsthand the impacts of climate change on coffee growing communities, such as rising temperatures and changing seasonality, after spending time exporting coffee in Sumatra, Indonesia in 2015.

“That’s where I found the desire to create plant-based milk products that worked really well with coffee. It’s important to note, at that time in 2015, there weren’t many milk alternatives and there was a perception that plant-based milks didn’t taste great with coffee,” he says.

“What plant-based brands have achieved over time is that consumers now love the taste of dairy alternatives, which

Happy happy Foods explains why its original product, Happy happy Soy Boy, has stood the test of time and how the carbon neutral company is committed to building a more sustainable future.

Happy happy Soy Boy is a high protein, low sugar and low carb product.

has been fantastic to see. When I speak to customers in different suburbs across Australia, they tell me they’re selling over 35 per cent of all coffees with a plant-based milk.

“Over the next decade, I hope that change continues to happen at this rapid pace.”

As a climate responsible company, Happy happy Foods is committed to taking action for its environmental impact through transparency and accountability.

Each Happy happy product carries a climate score, similar to a health star rating, on its packaging. In Australia and New Zealand, the CarbonCloud calculated climate footprint of Happy happy Soy Boy is 0.66 kilograms of carbon dioxide per kilogram. Happy happy Foods’ products and people are also 100 per cent carbon neutral.

“Becoming carbon neutral and introducing climate labelling on our products was a decision driven by the desire to hold ourselves and others accountable, whilst inspiring positive change. We are committed to measuring and publishing the carbon footprint of all our products. We fully embrace the challenge of transparency and encourage other individuals and businesses to do the same,” Lloyd says.

According to Happy happy Foods, a University of California, Davis agricultural report published in 2019 revealed that industrial livestock,

including dairy production, contributes to 14.5 per cent of global greenhouse gas emissions. Since then, Lloyd says, the number has only risen.

“With such a limit on resources and so many mouths to feed, we know the future of agriculture and our diets will be heavily influenced by plant-based alternatives. It’s so much more efficient to drink plant-based milk, from a water, land, and emissions perspective,” he says.

“As my business partner John Cruse says, for a product to truly benefit the environment, it must be nutritionally as good as, if not better than the product it is replacing. Introducing sustainable and environmentally conscious products helps others reduce their impact and that’s really been our inspiration and our goal with Happy happy Foods.”

Lloyd emphasises that moving away from consuming animal products is critical for the environment and believes the food system that’s been built over the last century is a dead end for the future.

“We need to talk about a better way of feeding ourselves. This is the first generation to truly see the impact that our consumption is having on the environment and the world that we live in. The responsibility lies with us to make a change, and we must take action. As consumers we have the choice to change the world we live in, by voting with our dollars, pounds, euro or yen... one purchase at a time,” Lloyd says.

“We’re excited to educate people on the benefits of dairy-alternatives and to

have great plant-based products out there that work with coffee. People can have confidence when they see a café stocking Happy happy products that their latte is going to taste fantastic, be nutritious, and carbon neutral.

“We should never underestimate, on an individual level, how we can contribute to making change. I welcome everyone to join us on our Happy happy journey.”

Lloyd looks forward to spending 2023 promoting his growing suite of products, including Happy happy Almond Daddy, Happy happy Oat Oat Oat, Happy happy Hot Chocolate and Happy happy Mumma Matcha.

“Having released all four new products in the span of six months, we’re still focusing heavily on introducing them to the market. It takes two or three years for consumers to become aware of your product range, and until the Melbourne International Coffee Expo, hardly anyone had seen them,” says Lloyd.

“People often say to me, ‘wow, you released Happy happy Soy Boy quickly, it was an overnight success’. It actually took four years, and that was just one product. Imagine how proud I am to not only have released four products in six months, but to now have a whole range of plant-based café products that are happier for you and happier for the environment.”

For more information, visit www.eatdrinkhappyhappy.com

Happy happy Foods’ range of products are 100 per cent carbon neutral.

All for one, one for all

Nomad Coffee Group explains how it’s become an employer of choice and

and training studios and wholesale partners spread across the country. But underneath its success is a commitment to nurturing and developing the people that bring Veneziano’s product and purpose to life.

“A larger collective of individuals across Nomad Coffee Group means we can offer more opportunities to our people for development, growth, and career path opportunities. We can offer a career as a coffee professional that

brand essence, Coffee with Significance.”

Throughout 2022, Nomad Coffee Group has introduced a number of initiatives developed by its People & Culture team that celebrate the company’s connection to community.

“We launched a paid volunteering program allowing employees to work in employee nominated charities on Nomad Coffee Group paid time. This has contributed 434 hours of staff hours and company time to our communities

programs to allow employees to purchase up to two weeks of extra leave over the year, to support work life balance and longer holidays,” says Amie.

Nomad Coffee Group also started a paid parental leave scheme (PPL) offering to employees which covers paid leave and superannuation to help close the gap between superannuation retirement funds.

“Our policy aligns with key Workplace Gender Equality Australia

Nomad Coffee Group volunteers on Clean Up Australia Day.

guidelines, and we are proud to share a Nomad Coffee Group values-driven policy which positively impacts the lives of our employees. This is achieved by supporting the adjustment to Primary Caregiver by offering eight weeks full paid maternity leave or 16 weeks half pay,” Amie says.

superannuation gap with primary caregivers by continuing to pay superannuation at the ordinary rate for up to six months and provided two weeks Partner Pay for non-primary caregivers.”

Amie says companies with PPLs are shown to positively impact employees’ earnings, employment, child and

“PPL has been associated with increases in both women’s earnings and their return to the workforce, thus promoting diversity and inclusion. When fathers take parental leave, children enjoy better relationships with them, increased father involvement over their lifetime and stronger school

“Research also suggests that paid parental leave benefits mothers’ mental and emotional health, and several studies have found that the availability of leave reduces the risk of postpartum

significantly contribute to elevating the Veneziano brand as an employer of choice and a people-focused business.

“We continue to focus on product quality, relationships with producers, suppliers and customers, and challenging our team to always strive for better,” she

That includes investing in the training and development of 34 employees who are undertaking a Future Leaders

Employees learn skills in presenting, collaboration, to support their career

“Through the development of our people, 10 per cent of our employees were promoted into new roles within Veneziano, further supporting our talent strategy of recruiting from within

“We’re constantly challenging ourselves to do better and be better, in line with our tagline; everyday evolution.”

That evolution was also celebrated this year when Veneziano marked its 20th year of operation.

“Our 20th anniversary celebration encouraged us to step back and look at what we have achieved. We asked current employees and friends what Veneziano means in one word, and a

very common answer was ‘family’,” says Veneziano’s Managing Director Craig.

“That to us sums up our incredibly fulfilling journey so far, and just makes us more excited for the future. In addition, we’re so proud of the long tenure across our team, great engagement, internal promotions and greater focus of employee wellbeing and sustainability.”

Craig attributes the success of the business in part to its company-wide focus on people.

“Our people underpin our success and longevity, and we achieve growth through our people. A people-first approach is an extension of the family feeling described by so many of our employees. It’s lived through being approachable, having authentic conversations, and always challenging ourselves to be vulnerable as leaders, developing others and letting them shine,” he says.

Amie also attests the company’s shared values which have been in place since it started 20 years ago: integrity and trust, people and community, knowledge and curiosity, a winning culture, collaboration, and sustainability.

“We continue to embed sustainability culture into our every day at Nomad Coffee Group. Our commitment to sustainability and protecting the future of coffee is paramount and at the forefront of our business decisions, primarily evident in the achievement of our Carbon Neutral Organisation accreditation by Climate Active in March this year,” she says. “This is a feat we are extremely proud of.”

Looking ahead to 2023, Veneziano plans to continue developing its staff, and focusing innovative, flexible working conditions, and wellbeing offerings.

“We’ve embraced working from home, implementing a policy that supports ongoing flexible or ‘flexi-work’ arrangements in a post-pandemic world, maintaining a high employee retention,” says Amie.

“We will also continue with internal development programs to support the focus on developing within to maximise internal promotions and multifaceted careers.

“Stay tuned for exciting announcements in 2023.”

Craig is also prepared to face future challenges that may arise for the Australian roasting industry in 2023.

“Environment concerns are not only threatening the future of coffee but becoming a big driver in consumer buying decisions. Our biggest challenge is ensuring we continue to put the environment first and consistently making changes in our business towards a positive outcome,” he says.

“Overall supply chain issues including the rising cost of freight and the fluctuations of the green coffee market will remain challenging as we continue to source the highest quality coffees to go into our blends and our seasonal microlots.”

Craig says Veneziano will continue to support its café partners to ensure their businesses remain viable and thrive in the challenging market conditions.

“We want to unify our people and provide them endless opportunities to explore and build a meaningful career in the specialty coffee space, demonstrating our merit as an employer of choice,” he says.

For more information, visit nomadcoffeegroup.com.au or venezianocoffee.com.au

Sustainability is a core value at Nomad Coffee Group.

Roasters Directory 2022

The ninth edition of BeanScene’s Roasters Directory celebrates more than 950 Australian and New Zealand coffee roasters committed to the art of coffee roasting.

his year marks the hospitality industry’s first in recovery after two years of pandemic lockdowns and restrictions. While operations moved into their ‘new normal’, the industry is still taking small steps to get back to the powerhouse position it once was. It is facing new operational challenges, but as always, it moves forward the best way it knows how.

The roastering market continues to see shake-ups, and it’s likely to continue in the next few years with further consolidation and for some, the unfortunate reality that business is just too much of a struggle when the competition is so high.

This year, in BeanScene’s ninth Roasters Directory, verification of businesses was key to producing an accurate and valuable tool. It was clear some businesses had permanently closed, and many, in a

noticeable trend compared to last year, were operating under a new address.

This year, 271 businesses responded to BeanScene’s optional and anonymous survey to help provide a more quantifiable look at their buying habits, volume, operation, and impact from the pandemic.

or growing customer base” at 74 per cent of respondents. The rest of responses was fairly split at 25 per cent on sustainable initiatives, 23 per cent on increasing coffee prices, 22 per cent on maintaining quality output, 21 per cent on customer education, 19 per cent on finding solutions to manage volume and increased workflow, and finding/retaining staff.

When it comes to turnover, 54.17 per cent of survey respondents said it was specifically better than what they experienced in 2021, 38.8 per cent said it was about the same, and only 6.9 per cent said it was worse than last year.

In terms of volume, more than 55 per cent of roasters said their volume had

In terms of what roasters are thinking, it was interesting to see than 83 per cent of roasters said that coffee prices have been the biggest challenge to their business in the past 12 months, followed by rising freight prices at 56 per cent, shipment delays at 42 per cent, managing growth at 28 per cent, reduced business at 15 per cent, and staff retention at 11 per cent.

The most important priority to roasters at the time of the survey in November 2022, was identified as “retaining and/

increased in the past 12 months. Thirtythree per cent said it stayed the same, and 11 per cent said it had decreased.

In terms of volume of roasted coffee per week, 26 per cent said they roast less than 100 kilograms, 19 per cent roast between 100 to 300 kilograms, 16 per cent roast between 1000 to 3000 kilograms, 15 per cent between 500 to 1000 kilograms, 8 per cent between 5000 to 10,000 kilograms, 5.5 per cent between 300 to 500 kilograms, and 4 per cent roast more than 10,000 kilograms.

The highest response for the median wholesale of coffee per kilogram was $30 to $40 at 44 per cent, closely followed by $20 to $30 for 43 per cent of respondents.

Interestingly, 65 per cent of respondents said they would consider increasing the price of their coffee in the next 12 months. Just 11 per cent said “no” and 23 per cent said they were “unsure”.

Just over 48 per cent of roasters said

WHAT IS THE MOST IMPORTANT PRIORITY TO YOUR BUSINESS AT PRESENT?

they supplied less than 25 cafés/retail businesses, 13 per cent said between 25 to 50 venues, 12.5 per cent said 100 to 200, 11 per cent between 200 to 500, and 6.9 per cent said between 50 to 100. Four per cent supply to more than 1000 venues, and just 2 per cent supplied between 500 to 1000.

For 48.6 per cent of roasters, they had increased their volume of wholesale venues in the past 12 months. Forty-three per cent said it was the same, and only 8 per cent said it had decreased.

*The 2022 Roasters Directory is compiled of opt-in participants and verified venues. If you have missed out this year or need to update your details for next year’s directory, please email sarah.baker@primecreative.com.au

For more information, visit beanscenemag.com.au

Industry collaborators

Since its inception in 2015, Milklab has collaborated with some of the world’s most influential coffee professionals including baristas, Q graders, coffee roasters, café owners and food technologists.

With Australia’s booming coffee industry and an increasing number of consumers looking to switch from regular dairy milk, Milklab Marketing Manager Natalie Latimore says Milklab sought to develop a range of milks that would suit a variety of tastes and dietary needs.

“We spent months travelling the country talking to the industry; baristas, roasters, and café owners, to understand what they were looking for from plantbased milks. Then more specifically, what they wanted from plant-based milk for coffee,” says Natalie.

“We take on feedback to ensure we’re developing products the industry wants to see. Our end goal is to ultimately elevate the coffee experience for both the industry and consumers alike.”

It was this approach that uncovered the rich insights that informed the building blocks of the brand and led to collaboration becoming an inherent part of Milklab’s DNA.

Roasters like White Horse Coffee Roasters help Milklab create a premium offer to elevate the café coffee experience for its consumers.

“We’ve been working closely with the Milklab team on several exciting projects, one of which includes taking Milklab Oat to the next level,” says White Horse Coffee Roasters Founder Dominick Majdandzic.

During this process, White Horse Coffee Roasters has sampled and

presented ideas directly to its baristas, advising Milklab of any key insights to help create a superior oat milk that’s smooth, creamy, and can texture, stretch, and pour with high performance.

“We want to help Milklab create the best oat milk Australia has ever seen,” Dominick says.

This commitment to the Australian coffee industry is what inspired the foodservice-exclusive brand to support BeanScene’s 2022 Roasters Directory, a comprehensive listing of Australia and New Zealand coffee roasters.

“To this day, community sits at the heart the brand and collaboration with the industry remains at the heart of everything we do,” Natalie says.

For more information, visit www.milklabco.com

Milklab is getting back to its collaborative roots, showcasing products developed for baristas, with baristas.

ACT

Barrio Collective Coffee

59/30 Lonsdale St, Braddon 0423 100 814 barriocollective.com

Bean Culture

73 Northbourne Ave, Canberra 02 6223 2200 www.beanculture.com.au

BoofPa Beans PO Box 587, Erindale 0417 203 601 boofpabeans.com.au

Braddon Brew 2/27 Lonsdale St, Braddon 02 6223 2001 facebook.com/BraddonBrewCafe

Cosmorex Coffee

47 Kembla St, Fyshwick 02 6280 7511 cosmorex.com.au

Jindebah Coffee

5/48 Sandford St, Mitchell 02 6160 0560 jindebah.com

Lonsdale Street Roasters Bld 2, Unit 5, 1 Dairy Rd, Fyshwick 02 6108 3661 lonsdalestreetroasters.com

Ministry Grounds Coffee PO Box 7174, Kaleen 0432 593 942 ministrygrounds.com.au

Ona Coffee 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

The Hospitality Store 5/21 Genge St, Canberra 02 6262 7700 thehospitalityshop.com.au

Two Before Ten 68 Bandjalong Cres, Aranda 0475 210 111 twobeforeten.com.au

NSW

21grams

3 South Creek Rd, Dee Why 0477 414 447 www.21grams.com.au

88 Degrees Coffee Roasters

21 Leeds St, Rhodes 0298 076 033 www.88degreescoffee.com

ROASTERS DIRECTORY 2022

9Bar Coffee

6/4 Hayes St, Balgowlah 02 9949 3275

espressoservicesplus.com.au/ coffee-beans

a.k.a. Coffee 22 Rausch St, Toongabbie 0406 969 099 akacoffee.com.au

Abstract Coffee Roasters PO Box 882, Surry Hills 02 4201 8007 abstract.coffee

Adore Coffee Roasters 26 Fariola St, Sydney 02 9877 5552 coffeegalleria.com.au

Alfresco Coffee Roasters

5/78 Campbell St, Moruya 0427 768 207 alfrescocoffee.com.au

Allpress Espresso 58 Epsom Rd, Zetland 02 9662 8288 allpressespresso.com

Altitude Coffee Roastery 8/108 Dangar St, Armidale 0409 206 210 altitudecoffeeroastery.com.au

Ameru Coffee 1/18-20 King St, Newtown 0416 537 998 www.amerucoffee.com.au

Anchorage Coffee

3/167 Prospect Hwy, Seven Hills 1800 849 335 anchoragecoffee.com.au

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 Leeds St, Rhodes 02 9807 6033 www.artecoffee.com.au

Artificer Coffee

547 Bourke St, Surry Hills artificercoffee.com

Artis Coffee Roasters

1/7 Greenhills Ave, Moorebank 0424 020 737 www.artiscoffee.com.au

Artisti Coffee Roasters

3/11 Craft Cl, Toormina 02 6653 1182 artisti.com.au

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ASLAN Coffee Roasters

25 Nurses Walk, The Rocks 0400 288 880 www.aslancoffee.com.au

Australia Roasted Coffee Co 7/3 Box Rd, Taren Point 02 9531 7381 arcc.sydney

Background Specialty Coffee

3/167 Prospect Hwy, Seven Hills 1800 849 335 backgroundcoffee.com.au

Barefoot Roasters

9/79 Southern Cross Dr, Ballina 0431 118 267 barefootroasters.com.au

Barrel One Coffee Roasters

22 Orchard Rd, Brookvale 0408 431 864 barrelonecoffee.com

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 884 165 baycoffee.com.au

Beancraft Unit 11, 9 Foundry Rd, Seven Hills 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 www.blackmarketcoffee.com.au

BlendCo Central 872 Pacific Hwy, Lisarow 02 4328 1600 www.blendcoaustralia.com

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

948 Botany Rd, Mascot 0417 229 941 bogotacoffee.com.au

Botero Coffee Roasters

275 River St, Maclean 1300 540 337 www.botero.com.au

Bow & Arrow Coffee Raosters 688 Bourke St, Redfern 0416 004 411 www.bowandarrow.coffee

Brasilero Coffee

1/7 Greenhills Ave, Moorebank 02 9821 1354 brasilerocoffee.com.au

Bravo Coffee

3/314 Hoxton Park Rd, Prestons 02 8783 7909 bravocoffee.com.au

Brawn Trading Company

15/12 Mars Rd, Lane Cove West 02 9420 0186 www.gourmetgold.com.au

Brew Ha Ha Coffee Roasters

Catherine St & Piper St, Lilyfield 02 9560 0778 m.facebook.com/ BrewHaHaCoffeeRoasters

Brewtown Sydney 6-8 O’Connell St, Newtown 02 9557 4908 www.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

U46/ 3 Kelso Cres, Moorebank 0403 113 539 www.cafeinaroasters.com.au

Caffe DM 177 Great North Rd, Five Dock 0411 747 750 caffedm.com.au

Caffe Migliore

Unit 7/3 Box Rd, Taren Point 1300 137 696 caffemigliore.com.au

Caffe Molinari Unit 1A, 64-66 Mentmore Ave Rosebery 02 9698 0080 molinaricoffee.com.au

Campos Coffee

1/16 Baker St, Banksmeadow 02 9316 9032 camposcoffee.com

Cassiopeia Specialty coffee 59 Megalong St, Katoomba 0431 821 371 cassiopeia.com.au

We believe in the greatness of small things and exceptional routines

Central Coast Coffee

97 Gavenlock Rd, Tuggerah 0407 428 784 centralcoastcoffee.com.au

Cherry Beans Coffee Roasters

7 Clyde St, Rydalmere 02 9638 0190 cherrybeans.com.au

Coffee & Co Roasters 880 Princes Hwy, Tempe 1300 433 335 coffeeandco.sydney

Coffee Alchemy

2/87 Sydenham Rd, Marrickville 02 9516 1997 coffeealchemy.com.au

Coffee Bean Roasting House

15 Douglas Mawson Rd, Dubbo 02 6884 3004 www.coffeebean.com.au

Coffee Bean Shop

C01, 1 Campbell Pde, Manly Vale 0428 555 535 Coffeebeanshop.com.au

Coffee Brothers 54 Darley Rd, Mona Vale 0403 725 161 coffeebrothers.com.au

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

Coffee Masters of Australia

18/57A Rhodes St, Hillsdale 02 9311 3245 coffeemasters.com.au

Colombian Connection Coffee 16 Buckley St, Marrickville 0420 440 155 colombianconnection.com.au

Crave Coffee 71/20-28 Maddox St, Alexandria 02 9516 1161 cravecoffee.com.au

Crema Coffee Garage 62 Broadmeadow Rd, Broadmeadow 0411 111 731 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 Company

1/9 Bergin St, Gerringong 0406 407 953 dailygrindcoffee.com.au

Daily Ritual Coffee Roasters

52/195 Beardy St, Armidale 02 6772 7545 dailyritual.com.au

ROASTERS DIRECTORY 2022

Danes Gourmet Coffee

28 Dale St, Brookvale 02 9938 4522 danes.com.au

Darks Coffee Roasters Woodstock St, Mayfield 0403 367 473 darks.com.au

Delano Specialty Coffee 85 Montague St, North Wollongong 1300 335 266 delanocoffee.com.au

Deluca Coffee 5-7 Denby St, Marrickville 0414 628 501 delucacoffee.com

Di Bartoli Coffee Unit 23/69 O’Riordan St, Alexandria 02 9078 1388 dibartoli.com.au

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

Di Lorenzo Caffe 33-35 Marrickville Rd, Marrickville 1300 486 684 dilorenzocaffe.com

Di Pacci Coffee Company 97-99 Chapel St, Roselands 02 9758 0760 dipacci.com.au

Dimattina Coffee 705 Parramatta Rd, Leichhardt 1800 346 288 dimattinacoffee.com.au

Double Roasters 1/49 Carrington Rd, Marrickville 02 9572 7711 doubleroasters.com

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

ECRE

42/112 McEvoy St, Alexandria 0499 886 198 www.ecre.coffee

Edition Roasters 60 Darling Dr, Sydney 0438 682 089 editionroasters.com

Elbon Coffee 6/402 New South Head Rd, Double Bay 02 9327 7058 elboncoffee.com.au

Emu Coffee Pty Ltd 459-461 Parramatta Rd, Leichhardt 0416 115 791 www.emucoffee.com.au

Espressology

8 Bonz Pl, Seven Hills 1300 731 377 www.espressology.com

Euroespresso Machine Co.

165 Parramatta Rd, Annandale 02 9650 7000 www.euroespresso.com.au Expat. Roasters 4 Leong Pl, Baulkham Hills 0484 221 416 expatroasters.com

Fire & Ice Coffee 12 Nesbitt Cl, Kotara 0416 728 872 Fireandicecoffee.com.au

Fish River Roasters 67, Corporation Ave, Bathurst 0142 932 1565 www.fishriverroasters.com.au

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

Foodco Group 215 Level 1, 122 Lang Rd, Moore Park 02 9302 2200 foodco.com.au

Forsyth Coffee 1/2-6 Waltham St, Artarmon 02 9906 7388 forsythcoffee.myshopify.com

Fragment Coffee Roasters

16/ 830 Bourke St, Waterloo 0421 073 411 www.fragmentcoffee.com.au

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

Frankie’s Beans

3/1 Kings Cross Rd, Darlinghurst 0426 863 972 frankiesbeans.com.au

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

Full Circle Coffee Roasters

3/34 Trail St, Wagga Wagga 0400 753 924 fullcirclecoffeeroasters.com

G.S. Roasting

3/32 Lilian Fowler Pl, Marrickville 02 9519 3114 gsroasting.com

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

Giuseppe Brothers

3/314 Hoxton Park Rd, Prestons 02 8783 7909 caffemoda.com.au

Glee Coffee Roasters

B1/4 Dulmison Ave, Wyong 02 4353 0653 gleecoffee.com.au

Global Beverage Solutions

Unit 4, 210-222 Cowper St, Warrawong 1300 552 883 globalbeveragesolutions.com.au

Gloria Jean’s Coffees

11 Hoyle Ave, Castle Hill 1800 689 550 gloriajeanscoffees.com.au

Goliath Coffee Roasters Unit 6/1199 The Horsley Dr, Wetherill Park 02 8798 0379 goliathcoffee.com.au

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

Gourmet Gold Coffee

15/12 Mars Rd, Lane Cove West 02 9420 0186 gourmetgold.com.au

Grace & Taylor Coffee Co

3/292 King St, Newtown 0478 539 464 graceandtaylor.com.au

Grand’Cru

U 7 3 Gibbes St, Chatswood 0435 690 930 grandcru.coffee

Green Bean Coffee Roasters Unit 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 www.guerrillaroasters.com

Gypsy Coffee Roasters

1/112 McEvoy St, Alexandria 02 9318 2345 gypsyespresso.com.au

Haven Specialty Coffee 85 Harbour St, Haymarket 0450 190 060 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 Coffee & Roastery

117 Junction St, Nowra 0481 305 309 hitnruncoffee.com.au

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With its roasting concepts for every individual need, PROBAT has revolutionized the coffee industry worldwide. The roasting machine manufacturer now heralds a new era of test roasting and recipe development with the release of the extraordinary First Edition of the all-new P01. Featuring sophisticated colors and extraordinary layout elements, each roaster of the Harvest, Geometric and Tropical series is a unique aesthetic work of art that pays tribute to the precious resource that starts it all in the industry: coffee.

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The P01 First Edition: Truly one-of-a-kind.

Ignite Coffee Roasters

9 Buckley St, Marrickville 0417 229 941 ignitecoffee.com.au

Infinity Coffee Roasters

Unit 3/16 Salisbury Rd, Hornsby www.infinitycoffeeroasters.org

Inca Coffee Roasters Ocean Palms Cl, Wamberal 0466 438 482 incacoffee.com.au

iRoast Coffee

9 Baker St, Banksmeadow 0414 169 854

JDE Coffee

18 Forrester St, Kingsgrove 1300 331 753 jacobsdouweegbertsprofessional. com.au

Jibbi Little Roasting Co

1205/83 Harbour St, Haymarket 0426 265 492 jibbijug.com.au

KaapiKaapi Coffee Roasters

2 Wongajong Cl, Castle Hill 0408 166 564 kaapikaapi.com.au

Kahawa Estate Coffee PO Box 74, Tintenbar 0426 256 973 kahawaestate.com.au

Karmee Coffee

18-20 Cleg St, Artarmon 0422618159 karmee.com

King Carlos Coffee

18 Weston Rd, Hurstville 02 9580 1300 kingcarloscoffee.com.au

Kingswood Coffee 680 George St, Sydney 0447 777 567 kingswoodcoffee.online

Kwila Coffee 53 Dawson St, Lismore 0424 575 866 www.kwila.coffee

La Casa Del Caffe

1/8 Saggart Field Rd, Minto 1300 52 2272 lacasadelcaffe.com.au

Leaf Cafe & Co

4/10 Straits Ave, South Granville 02 9632 1463 leafcafe.com.au

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 Unit 1/4 Harbord Crt, Forster 0428 023 217 www.littlestreetroasters.com

ROASTERS DIRECTORY 2022

Love Beans Coffee

365 High St, Penrith 0488 220 032 lovebeans.com.au

Macchiato Roastery

2/338 Pitt St, Sydney 02 9262 9525 macchiato.com.au

Mackellar Range Australian Coffee

48 Hayward Ridge, Hogarth Range 0422 100 170 mackellarcoffee.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 www.mainridgecoffee.com.au

Marvell Street Coffee Roasters

1/11 Grevillea St, Byron Bay 0408 186 632 marvellstreet.com

Maverick Roasters 8/171 Princes Hwy, Ulladulla 02 4454 0677 www.maverickcoffee.com.au

Maxima Coffee Roasters

Shop 67-69, 189 Ocean View Rd, Ettalong Beach 02 43424422 maximacoffee.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 www.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 www.miltoncoffeeco.com.au

Mocha Coffee

5/13-21 Cadogan St, Marrickville 02 9565 5227 mochacoffee.com.au

Monlan Coffee

51 York Rd, Queens Park 0409 367 475 www.monlancoffee.com.au

Morgans Coffee

Unit 3, 84-90 Old Bathurst Rd, Emu Heights 02 4735 0600 www.morganscoffee.com

Mount K Coffee

11/7-15 Gundah Rd, Mt Kuring-gai 02 9472 8500 mountkcoffee.com.au

Mutch & Moore

3/32 Lilian Fowler Pl, Marrickville 1300 884 165 www.mutchmoore.com.au

Mr Black Spirits 25 Portsmouth Rd, Erina 0438 918 688 mrblack.co

Nat’s Coffee Roasters 29 Kays Ln, Alstonville 02 6628 3666 natscoffeeco.com.au

Neoma Coffee Roasters 1/9-11 Baker St, Banksmeadow 02 9666 1273 neomacoffee.com.au

Nerissimo Coffee PO Box 281, Croydon Park 0449 966 207 www.nerissimocoffee.com.au

Nestle Professional 1D Homebush Bay Dr, Rhodes 0439 918 328 www.nestleprofessional.com.au

Nine Yards Coffee 11 Green St, Brookvale 02 8413 0837 www.nineyardscoffee.com.au

Normcore Coffee 209 Castlereagh, Sydney 0416 644 700 normcorecoffee.com.au

Numero Uno Coffee Roasters 11 May St, St. Peters 02 8399 0111 numerouno.com.au

Old Quarter Coffee Merchants

2/6 Endeavour Cl, Ballina 02 6656 6377 www.oldquartercoffee.com.au

Pablo & Rusty’s

3 Plassey Rd, North Ryde 02 9807 6293 www.pabloandrustys.com.au

Painted Blue Coffee Roasters

3 Reserve Rd, Grassy Head 0456 436 222 paintedblue.com.au

Palate & Ply Coffee Co

37 Vernon St, Coffs Harbour 02 66 913 334 palateandply.com.au

Paradox Coffee Roasters

3/167 Prospect Hwy, Seven Hills 1800 849 335 paradoxroasters.com

Peaberrys Coffee Roasters

81 Maitland Rd, Islington 02 4962 4222 www.peaberrys.com.au

Peak Coffee Australia

1/30 Jambali Rd, Port Macquarie 02 6581 2677 peakcoffee.com.au

People of Coffee PO Box 347, Bellingen 02 89166471 peopleofcoffee.org

Piazza D’Oro

Level 1/80 Pacific Hwy, North Sydney 02 9551 3000 www.piazzadoro.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 0421 043 921 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 02 6581 5165 premiumcoffeeroasters.com.au

Primary Coffee Roasters

1/9 Ward Ave, Potts Point 0404 124 153 www.primarycoffeeroasters.com

Primo Caffe

441-443 Victoria St, Wetherill Park 02 9757 1010 primocaffe.com.au

Rapture coffee roasters

21/16-24 Whybrow St, Griffith 0408 409 992

Coming soon

Real Coffee 202 High St, Maitland 0406 398 001 realcoffee.com.au

Red Parrot Coffee 23 Hubbard St, Islington 1300 001 899 redparrotcoffee.com.au

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

River Roast

202 High St, Maitland 0406 398 001 riverroast.com.au

Roasters With Altitude

71 Evans Lookout Rd, Blackheath 0411 032 961 roasterswithaltitude.com.au

Roastville Coffee Roasters

157 Victoria Rd, Marrickville 02 9560 4802 Roastville.com.au

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Roastworks Coffee Co.

3/167 Prospect Hwy, Seven Hills 1800 849 335 roastworks.com.au

Ronita Espresso

3/314 Hoxton Park Rd, Liverpooll 02 8783 7878 www.ronita.com.au

Rush Roasting Co Shop 4, The Grand Arcade, Bong Bong St, Bowral 0448 840 280 rushroasting.com.au

Sacred Grounds Coffee

1/16 Baker St, Banksmeadow 02 9550 2222 sacredgroundsorganic.com

Salvador Coffee

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

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

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

Schibello Coffee 21 Leeds St, Rhodes 02 9807 6033 www.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 www.shortstreet.coffee

Siboni’s Coffee 975 Pacific Hwy, Pymble 02 9440 3173 siboniscoffee.com.au

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

Silverskin Coffee Roasters 43 Oakdale Rd, Gateshead 0422 436 137 silverskincoffee.com

Single O

28B Cranbrook St, Botany 02 9693 2232 singleo.com.au

Six Degrees Coffee Roasters

4/10 Straits Ave, South Granville 02 9632 1463 sixdegreescoffee.com.au

ROASTERS DIRECTORY 2022

Six8 Coffee Roasters

92 Meehan St, Yass 0403 060 367 six8coffee.com

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

Soprano Coffee C1/1 Campbell Pde, Manly Vale 0408 791 960/02 99076775 sopranocoffee.com.au

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

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

Stoka Coffee Company 5B/17 Park Avenue Ln, Coffs Harbour 0426 280 301 stokacoffee.com.au

Swell Coffee 42/124-130 Auburn St, Coniston 02 4203 5440 www.swellcoffee.com.au

The Barista, Baker & Brewer 358 Wodonga Pl, Albury 02 6021 2312 threebs.com.au

The Coffee Bean Roasting House 15 Douglas Mawson Rd, Dubbo 1300 654 001 coffeebean.com.au

The Coffee Roaster 380 Botany Rd, Alexandria 02 8599 1599 coffee.com.au

The Grounds Roastery 7a/2 Huntley St, Alexandria 02 9699 2225 thegroundsroastery.com.au

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

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

The Little Marionette

26D Mansfield St, Rozelle 02 9557 6980 thelittlemarionette.com

The Mobile Coffee Group

107/14 Loyalty Rd, North Rocks 1300 746 020 themobilecoffeegroup.com.au

The Wood Roaster 9 Shepherd St Marrickville 02 8722 9900 thewoodroaster.com.au

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Three Arrows Coffee Heather Rd, Winmalee 0449 628 742 threearrowscoffee.com.au

Three Pence Roasters 18 Woodfield Blvd, Caringbah 02 9526 6899 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

UCC Coffee Australia Level 2, 5 George St, North Strathfield 02 9133 1200 ucc-anz.com

Underground Coffee Roasters 4/2187 Castlereagh Rd, Penrith 0410 586 724 undergroundcoffee.com.au

Vik Coffee Unit 2, 1-7 Queens Ave, Rushcutters Bay 0478 000 099 vik.coffee

Vittoria Food & Beverage 118 Wetherill St, Silverwater 02 9748 0299 vittoriafandb.com

White Horse Coffee Unit 10 44-46 Flora St, Kirrawee Sydney 0433 411 114

White Horse Coffee Will & Co Shop 7 Level 1, 184 Campbell Pde, Bondi Beach www.willandco.com.au

William De Nass Coffee Roasters

5B/18/20 Phillips Rd, Kogarah 0422 775 765 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

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

Zoom Coffee

1/65 Piper Dr, Ballina 0419 697 030 zoomcoffee.com.au

NT

Blast Coffee Roasters

26 Cox Cres, Katherine 0427 348 915 blastcoffee.com.au

Jay’s Coffee Bar

1/10 Witte St, Winnellie 0407 226 055 jayscoffeebar.com

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

QLD

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

Arabicas Coffee Australia Pty Ltd T/A Coffee Works 136 Mason St, Mareeba 07 40924101 coffeeworks.com.au

Aromas Tea & Coffee Merchants 60 Alexandra Pl, Murarrie 07 3393 9324 aromas.com.au

Arte Coffee Unit 121/193 S Pine Rd, Brendale 02 9807 6033 artecoffee.com.au

Bacano Coffee Roasters 160 Mary St, Brisbane 0433 049 289 bacanocoffee.com.au

Barista Technology Australia Unit 1/14 Newcastle St, Burleigh Heads 1300 582 443 baristatechnology.com.au

Bear Bones Coffee 68 Mclachlan St, Fortitude Valley 0400 571 934 bearbones.com.au

Bellissimo Coffee 30 Wandoo St, Fortitude Valley 0433 321 143 www.bellissimocoffee.com.au

Besito Coffee

1C/7 Ern Harley Dr, Burleigh Heads 0415 862 088 besitocoffee.com

Big Brew Coffee Roasters 12/9 Inspiration Dr, Wangara 08 9303 4877 brewcr.com

ROASTERS DIRECTORY 2022

Billys Coffee Cairns

6/34 Wharf St, Esplanade 0416 372 008

BillysCoffeeCairns.com

Black Cat Coffee

1588 Murphys Creek Rd, Murphys Creek 07 4630 5252 www.blackcatcoffee.com.au

Black Sheep Coffee Roasters

109 Norman St, Woolloongabba 0477 552 292 blacksheepcoffee.com.au

Blackstar Coffee Roasters

3/62 Didsbury St, East Brisbane 07 3217 2323 blackstarcoffee.com.au

Blue Sky Coffee

9/25 Lerna St, Woolloongabba 0409 963 643 blueskycoffee.coffee

Bounce Coffee Co 87 Ingham Rd, West End, Townsville 1800 426 862 www.bouncecoffee.com

Brew Solutions Australia 4/20 Rivergate Pl, Murarrie 1300 211 173 brewsolutions.com.au

Burleigh Roasting Co. 20/110 Mountain Ave, Miami 0499 244 633 burleighroastingco.com.au

Cabana Espresso McBean St, Yeppoon 0488 923 394 cuppacabana.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 21047998 www.cafetalroasters.com.au

Campos Coffee 19/300 Cullen Ave East, Eagle Farm 07 3630 2288 camposcoffe.com

Carf Coffee 261 Queen St, Brisbane 07 3289 2596 carfcoffee.com.au

Clandestino Roasters 59 Rene St, Noosaville 1300 656 022 clandestino.com.au

Cleanskin Coffee Co. Unit 121/193 S Pine Rd, Brendale 07 3889 8449 cleanskincoffeeco.com.au

Coffee Bean Estate

2 The Pier, Pierpoint Rd, Cairns 07 4051 3688 coffeebeanestate.com.au

Coffee Beans Delivered

4 Patricks Rd, Arana Hills 0493 606 635 coffeebeansdelivered.com.au

Coffee Dominion

Cnr Ogden & Stokes St, Townsville 0417 636 629 coffeedominion.com.au

Coffee Roasters Australia Unit 5, 8 Technology Rd, Arundel 07 3439 6116 www.coffeeroasters.com.au

Coffee Roasters Collective 164 Brisbane St, Ipswich 0413 000 979 www.coffeeroastersco.com.au

Coffee Roasters Queensland Cairns coffeeroastersqueensland.com

Coffee Supreme

27 Balaclava St, Woolloongabba 1800 232 671 coffeesupreme.com

Crafted Bean

2 Lonergans Ln, Eumundi, Sunshine Coast 0411 220 082 craftedbean.com.au

Crater Mountain Coffee 10246 Kennedy Hwy, Upper barron 0419 936 365 cratermountain.com.au

Cre8ive Coffee Specialty Roasters 42 Lawrence Dr, Nerang 07 5527 2717 www.cre8ivecoffee.com.au

Cubbyhouse Coffee Roasters

1/67 Kremzow Rd, Brendale 0447 436 695 www.cubbyhousecoffee.com.au

Dancing Bean Specialty Roasters

164 Brisbane St, Ipswich 0401 988 007 dancingbean.com

Delamauta Handcrafted Coffee & Tea 2/5-11 Jardine Dr, Redland bay 0417 419 365 dhccoffee.com.au

Domigo Coffee 165-167 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 12 Kelly Ct, Ridgewood 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

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Essential Coffee

32 Hutchinson St, Burleigh Heads 1300 324 111 essentialcoffee.com.au

Extraction Coffee Roasters 7/3375 Pacific Highway, Slacks Creek, Logan City 0401 479 198 www.extractioncoffeeroasters. com.au

First Batch Coffee Roasters 8 Venture Dr, Noosaville 1300 253 030 firstbatchcoffee.com.au

First Fruits Speciality 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 0414 937 927 www.fortituderoasters.com

Foster & Black 628 Wickham St, Fortitude Valley www.fosterblack.com.au

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 Coffee Roasters

1 Allen St, Moffat Beach 0447 299 934 www.groundskeeperwillie.com

Hardyboys Coffee Company 1151 Creek Rd, Carindale 432711997

Hardyboys Coffee Company

Hervey Bay Coffee 3/97 Old Maryborough Rd, Pialba 07 4124 2830 herveybaycoffee.com.au

Iggys Coffee

Unit 6/8 Finsbury St, Newmarket 07 3356 8887 www.iggyscoffee.com.au

Industry Beans

18 Proe St, Newstead 07 3180 1190 ndustrybeans.com

Intense Coffee

34 Counihan St, Ormiston +61 E64413 906 618 www.intensecoffee.com

Jaques Coffee

137 Leotta Rd, Mareeba 07 4093 3284 jaques.coffee

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

Joy – Organic Coffee Roaster

18/109 West Burleigh Rd, Burleigh Waters 6123425483 www.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 0427 802 250 lincolncoffeeroasters.com.au

Little Cove Coffee Co

4/205 Weyba Rd, Noosaville 07 5440 5422 littlecovecoffee.com.au

Little Chief 307 Queen St, Brisbane 0411 619 488 instagram.com/littlechiefbrisbane

Lucaffe Australia 906 Stanley St, 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

Mantle & Moon

322 Moggill Rd, Indooroopilly 07 3062 2522 mantlegroup.com

Merlo Coffee

320 Fison Ave East, Eagle Farm 1800 637 567 merlo.com.au

Mifeia Coffee Roast Australia

4/31 Dominions Rd, Ashmore 07 5564 9868 mifeia.com.au

Mighty Wonders Coffee Roasters PO Box 55, Toowong 403356452 mightywonders.coffee

Montville Coffee

3/15 Packer Rd, Baringa 754785585 www.montvillecoffee.com.au

Mount Tamborine Coffee Plantation

64 Alpine Tce, Tamborine Mountain 0408 867 143 mtcp.com.au

Moda Aroma 2/127 Anderson St, Manunda 07 4032 4855 modaaroma.com

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

North Queensland Gold Coffee

136 Ivicevic Rd, Paddys Green 07 4092 2785 nqgoldcoffee.com.au

Nowek Coffee

Unit 10, Seventeen Mile Rocks 0439 719 568 nowekcoffee.com

O’GaBee Coffee Roastery

Podium 1, 300 George St, Brisbane City 422431985 ogabee.com.au

Open Coffee

64 Meadow Ave, Coopers Plains, Brisbane 721031026 opencoffee.com.au

Origin Espresso 3/21-23 Warner St, Port Douglas 07 4099 4586

Padre Coffee Noosa

10 Eenie Creek Rd, Noosaville 07 5474 2036 www.padrecoffee.com.au

Paradox Coffee Roasters

10 Beach Rd, Surfers Paradise 1800 849 335 paradoxroasters.com

Parallel Roasters

1/7 Indy Ct, Carrara 07 5538 2564 parallelroasters.com

Passport Specialty Coffee

49 Toombul Rd, Northgate 0423 005 050 passportcoffee.com.au

Pioneer Coffee Roastery

41 Pioneer Rd, Yandina 1300 366 132 pioneercoffee.com.au

ROASTERS DIRECTORY 2022

PNG Coffee Co.

PO Box 85, Clifton Beach 0412 688 387 pngcoffeeco.com.au

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

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

Q Roasters

44 Wolverhampton St, Stafford 07 3172 6878 qroasters.com.au

Quaff Coffee

50 Michael St, Bulimba 0409 422 879 quaffcoffee.com

Ransom Coffee 29/170-182 Mayers St, Cairns www.ransomcoffee.com

Renegade Roasters

6/25 Michlin St, Moorooka 0468 674 103 renegaderoasters.com.au

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

River City Coffee Roasters Unit5, 30 Shore St West, Ormiston 0437 840 086 www.rivercitycoffee.com.au

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

Seven Miles Coffee Roasters

1/31 Collingwood St, Albion 1300 132 507 sevenmiles.com.au

Silipo Coffee

9/54 Bailey Cres, Southport 07 5528 0613 silipocoffee.com.au

Silver Chef Rentals Park Tower, 20 Pidgeon Cl, West End 1800 337 153 silverchef.com.au

Simply Beans Boutique Coffee Roasters

B6 10-14 Compton Rd, Underwood 07 3208 2900 simplybeans.com.au

Sipping Duck Coffee Roasters

223 Hartley St, Portsmith 07 4058 1958 sippingduck.com.au

Six of One Coffee Roasters

1A The Mills Precinct, 269 Ruthven St, Toowoomba 04 66243 364 sixofone.com.au

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Social Coffee

35 Ponzo St, Cairns 04 1344 4837 socialcoffee.com.au

Solid Ground Gourmet Coffee Roasters 33 Oxford St, Bulimba 07 3899 6704 solidgroundcoffee.org

Solitude Coffee Roasters

4/40 Dacmar Rd, Coolum Beach 0499 482 949 www.solitude.coffee

South Coast Coffee Co. 15 Via Roma, Surfers Paradise 0755920868 www.sccoffee.com.au

Sunshine Coast Coffee Roastery

7 Page St, Kunda Park 07 5476 8400 coffeebeanroastery.com.au

Supreme Roasters

5 Commerce Cct, Yatala 07 3801 8989 supremeroasters.com.au

Tamborine Mountain Coffee Plantation

64 Alpine Tce, Mt. Tamborine 07 5545 2777 mtcp.com.au

Tattooed Sailor Coffee Roasters

176 Newell St, Cairns 0420 901 414 tattooedsailor.com.au

Tavalon Tea Unit 5, 29 Industrial Ave, Molendinar 1300 892 703 www.tavalon.com.au

The Artisan Coffee Roaster 55 Kenyon St, Eagle Farm 0412 385 454 theartisancoffeeroaster.com.au

The Bush Coffee Co 2/100 Sugar Rd, Maroochydore 1300 645 533 www.thebushcoffeeco.com.au

The Coffee Roaster

Un 1/ 7 Anthony St, West End 07 3999 8900 coffee.com.au

The Establishment Coffee

10/36-38 Newheath Drive, Arundel 0479 159 549 Establishmentcoffee.com.au

The Odyssey Project

55 Douglas St, Milton 0421 669 689 odysseycoffee.com.au

Those Little Voices 3/11 Main St, Tamborine Mountain 61 423 785 250 thoselittlevoices.com.au

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

Trinity Coffee Co

PO Box 013, Red Hill 0413 934 245 trinitycoffee.co

Vincenza Coffee 14 Newspaper Pl, Maroochydore 754754332 vincenzacoffee.com.au

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

Wolff Coffee Roasters 140B Gerler Rd, Hendra, Brisbane 07 3267 5551 wolffcoffeeroasters.com.au

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

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

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

SA

1645 Coffee Roasters 30 Sunbeam Rd, Glynde 08 8365 6005 1645.com.au

Just Coffee – Adelaide Hills Coffee Roasting 31 Cameron Rd, Mount Barker 0409 674 764 www.justcoffeesa.com.au

Altura Coffee 163 Grange Rd, Beverley 08 82448300 www.Altura’s offer.Com.au

Aroma Fresh Coffee 362 North East Rd, Klemzig 08 2619699 www.aromafreshcoffee.com.au

Arrosto Coffee 152 Eighteenth St, Renmark 0418 850 157 arrostocoffee.com.au

b3 coffee 2/231 Main Rd, Adelaide 0421 830 020 b3coffee.com.au

Bar 9 Cafe & Coffee Roaster 15/100 Rundle Mall, Adelaide bar9.com.au

Barista Sista Beanery 29D Murray St, Nuriootpa 08 8562 2882

Barossa Coffee Roasters 85 Krieg Rd, Seppeltsfield 08 8562 8652 barossacoffee.com

Bean Addiction

18-28 Tanunda Rd, Nuriootpa 0412 144 656 beanaddiction.com.au

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

BLK MRKT Coffee Roasters 360 Richmond Rd, Netley 040 151 834 Blkmrktcoffee.com

Boston Bean Coffee Company

122 Mortlock Terrace, Port Lincoln 08 8683 5140 www.bostonbeancoffee.com.au

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

Bricks & Mortar Coffee Co

2a Wehl St North, Mount Gambier 08 7120 6926 bricksmortarcoffee.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

Charlie Black Coffee Co 18-22 Murray St, Greenock 451353239 www.charlieblack.co

Chocolatree 25 O’Connel St, North Adelaide 08 8367 0443 chocolatree.com.au

Cibo Espresso Australia

4/424 North East Rd, Windsor Gardens 1300 722 585 ciboespresso.com.au

Cirelli Coffee Roasting Co. 568 Port Rd, Allenby Gardens 0447 847 897 cirellicoffee.com.au

Coffee Bean Trading Company

1080 South Rd, Edwardstown 08 7282 7007 coffeebeantrading.com.au

Coffee Journey by Sugar Browning

640 Grange Rd, Henley Beach 0490 712 338 coffeejourney.com.au

CoffeeByRoss

124 Ashley St, Underdale 0416 383 172 Coffeebyross.com.au

ROASTERS DIRECTORY 2022

D’Angelo Coffee

35 Cawthorne St, Thebarton 08 8352 6313 dangelocoffee.com.au

Dal Mare Coffee Roastery 189 Main Rd, McLaren Vale 0437 199 383 dalmarecoffee.com.au

Dawn Patrol Coffee 402 Main Rd, McLauren Vale 0412 397 536 dawnpatrolcoffee.com.au

De Groot Coffee Co Shed 5, Factory 9/89–91 Hill St, Port Elliot 0404 442 722 degrootcoffeeco.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 www.fivesenses.com.au

Fleurieu Roast Lot 10/173 Port Rd, Aldinga 0499 050 800 fleurieuroast.com.au

Green Elephant Coffee 469 The Parade, Magill 08 8361 2205 greenelephantcoffee.com

Griffiths Bros 10-11 Rosemary Ct, Mulgrave 08 8297 0124 griffithsbros.com.au

Grind Roast Masters U4 61-65 Tapleys Hill Rd, Hendon 0410 452 816 thegrind.com.au

Hark! Coffee Roasters Pty Ltd 65 Duthy St, Malvern 0478 121 171 harkcoffee.com.au

Java Lifestyle Coffee & Tea 2/84 Gorge Rd, Newton 08 8365 4884 javalifestyle.com.au

Just Brewed 96 Glen Osmond Rd, Parkside 0434 866 371 justbrewedcoffee.com

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

Kommon Grounds Brookman Rd, Adelaide 0498 367 236 kommongrounds.com.au

POWERED BY

82 beanscenemag.com.au

La Crema Coffee roasters

14 Denis St, St Marys 08 8463 1650 lacremacoffee.com.au

Mahalia Coffee

2 Flint St, Robe 1300 389 487 www.mahaliacoffee.com.au

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 Coffee

29 Waymouth St, Adelaide 884107408 mykingdomforahorse.com.au

Nievole Distributors

4 Boden Ct, Windsor Gardens 08 8334 8230 nievole.com.au

Patio Coffee Roasters (Coffee Craft)

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

San Piero Coffee

54 Commercial St, East Mount Gambier 0451 625 648 anpierocoffeeroasters.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 coffeedistributors.com.au

Soul City Roasters

238C Brighton Rd, Somerton Park 0437 640 205 soulcityroasters.com

The Coffee Barun

132a Tolley Rd, St Agnes 0407 780 134 thecoffeebarun.com.au

The Coffee Bean Shop 58-59/44-60 Gouger St, Adelaide 08 8346 5222 thecoffeebeanshop.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

Villeré Coffee

200 Chalk Hill Rd, McLaren Vale 0412 112 139 villerecoffee.com.au

Wood Coffee Roasters 35 Ocean St, Victor Harbor 0434 695 069

TAS

Artizan Specialty Coffee

19 Liverpool St, Hobart 03 6292 9355 artizanspecialtycoffee.com.au

Cheeky Devil Coffee Roasters

229 Albion Heights Dr, Kingston 0415 244 505 www.cheekydevilcoffee.com.au

Clique Coffee

7A/54 Browns Rd, Sandy Bay 0439 280 867 cliquecoffee.com.au

Coffee Plus

70 Murray St, Hobart 03 6231 6737 coffeeplus.com.au

Cubed Espresso

98 Pirates Bay Dr, Eaglehawk Neck 0439 001 588 cubedespresso.com.au

De Lacey Coffee Roasters

6 Fleet St, Moonah 03 6274 1422 cafedelacey.com.au

Gioconda Coffee Roasters

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 0499 250 470 infusecoffee.com.au

Leaping Goat Coffee Co 2 Ferguson Dr, Quoiba/Spreyton 0448 560 625 leapinggoat.com.au

Oomph! Tasmanian Gourmet Coffee

2/123 Mornington Rd, Mornington 03 6244 3079 www.oomphcoffee.com.au

PLCoffee Company

87 Port Hills Rd, Bridport 03 6356 0329 potluckcoffee.com.au

Ritual Coffee Roasters Tasmania

6/31A Churchill Park Dr, Invermay 06 3348 743 www.ritualcoffee.com.au

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

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

Sweetbrew Coffee Roasters 93a George St, Launceston 03 6310 8555 www.sweetbrew.com.au

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

Tasmanian Coffee Roasters 7a/54 Browns Rd, Kingston 03 6223 5822 tasmaniancoffee.com.au

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

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

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

VIC

23 Degrees Coffee Roasters

11A Viking Crt, Cheltenham 03 9598 4430 www.23degrees.com.au

30Kerr65

30 Kerr St, Fitzroy 03 9416 2077 30kerr65.com.au

36th Parallel Coffee Roasters 3 Dairy Dr, Coburg North 03 9353 6300 www.36p.com.au

53 Beans

48B Efron St, Nunawading 0416 726 786 www.53beans.com.au

ROASTERS DIRECTORY 2022

A.Genovese & Sons

Unit 1/51 Moreland Rd, Coburg East 03 9383 3300 genovese.com.au

A+ Coffee Roasters

17-21 George St, Blackburn 03 9894 0444

AplusCoffee.com.au

Acoffee 804/615 Vic St, Abbotsford 0478 650 578 acoffee.com.au

AESP Coffee 24 Parkhurst Dr, Knoxfield 03 9800 0088 aesp.com.au

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

AMANTI Gourmet Coffee

17-21 George St, Blackburn 1800 263 333 www.AMANTI.coffee

Amici Coffee 17-21 George St, Blackburn 03 9894 0444 www.Amici-coffee.com

Amore Coffee 18-20 Homer St, Moonee Ponds 03 9372 7911

Astur coffee 1/190 Edwardes St, Reservoir 0422 728 203 asturcoffee.com.au

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

Atypical Coffee 203 Rooks Rd, Vermont 0430 072 161 atypical.coffee

AU79 4/384 Toorak Rd, South Yarra 0412 503 143 au79cafe.com.au

Aucuba Coffee Roasters 108 Bank St, South Melbourne 03 9041 3904 aucubacoffee.com

Aussie Veterans Coffee Co 11/5-7 Paul Crt, Dandenong 0431 410 022 www.aussieveteranscoffee.com

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

Bailey Coffee 20 Provost St, North Melbourne 0448 286 642 jbcoffee.com.au

Barista Supplies

11/76 Rushdale St, Knoxfield 03 8288 2399 baristasupplies.com.au

POWERED BY

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Barth Lane Coffee

7 Eve Ct, Bendigo 0409 357 962 barthlanecoffee.com.au

Bean Alliance Group

25 Kurnai Ave, Reservoir 03 9474 5555 beanalliance.com.au

BeanD 132 Graham St, Wonthaggi 0407 717 588 beand.com.au

BeanHappy 29 Mount Eagle Way, Wyndhamvale 0466 570 413 beanhappy.com.au

Beat Coffee 50 Gertz Avenue, Reservoir 0417 787 980 beatcoffee.com.au

Bennetti Coffee Roasters

61 Henderson Rd, Clayton 03 9590 0828 bennetticoffeeroasters.com.au

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

Bermuda Coffee Roasters 1/3 Corporate Terrace, Pakenham 0411 131 250 www.bermudacoffee.com.au

Bertoncello Coffee Roasters

14 Sparta Pl, Brunswick 0433 832 069 bertoncellocoffee.com.au

Beyond Coffee 37 Wirraway Dr, Port Melbourne 0415 899 138 drinkbeyond.com

Bialetti Australia Pty Ltd 304/63 Stead St, South Melbourne 03 9682 2949 www.bialetti.com.au

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

Black Bag Roasters

16-18 River St, Richmond 1800 255 225 blackbagroasters.com.au

Black Velvet Espresso 4/136 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 Coffee Roasters

4B Roanoak Crt, Bendigo 03 5443 8515 brewhouseroasters.com.au

Brewhouse Roasters

4B Roanoak Court, Bendigo 03 5443 8515 www.brewhouseroasters.com.au

Brewtown 6-8 O’Connell St, Newtown 02 9557 4908 brewtownsydney.com.au

Brother Basil Coffee 30 Beecher St, Preston 03 9938 4848 brotherbasil.com

Brown Bag Coffee

Mill Rd, Mount Beauty 03 9088 9869 www.brownbagcoffee.com.au

Buddy

47 Dover St, Cremorne 1300 283 391 buddykits.com.au

Bühler AG 6/125 Rooks Rd, Nunawading 0417 1955 2656 buhlergroup.com

Bureaux Collective 14 Duke St, Abbotsford 03 9088 7511 bureaux.cc

C4 Coffee 15 Graham Rd, Clayton South 03 9546 8558 c4coffee.com.au

Caffe Assist Rathdowne St, North Carlton 03 9348 4977 www.caffeassist.com

Califia Farms 105 Wellington St, St Kilda 0409 004 807 califiafarms.com.au

Campos Coffee

144 Elgin St, Carlton 03 9347 7445 camposcoffee.com

Capra Coffee

110 Fyans St, South Geelong 03 5222 6244 capracoffee.com.au

Capra Coffee 110 Fyans St, South Geelong 1300 300 752 capracoffee.com.au

Capulus Roastery

3/22 Jesmond Rd, Croydon 0430 278 960 capulus.com.au

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

Join the movement.

Do you care about where your coffee comes from and the impact it has on people and the planet? More and more brands do. Here are just some of them.

The future is

ROASTERS DIRECTORY 2022

Cartel Coffee Roasters

19 Somerset Pl, Melbourne 03 5222 6115 coffeecartel.com.au

Chalk Coffee Roasters

1/11 Nevada Crt, Hoppers Crossing 0406 100 375 chalkcoffee.com.au

Change Cofee 78 Railway Rd, Blackburn 0417 265 184 changecoffee.com.au

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

Charisma Coffee

13 Home Crt, Smythesdale 0438 233 375 www.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 chosenbean.com.au

Chosen Bean Cafe & Coffee Roaster

Ferntree Gully Rd, Ferntree Gully 03 9752 2489 ordermate.online/ chosenbean/menu

Chum Creek Coffee Co. 105 Ainsworth Ave, Chum Creek 0423 228 762 www.chumcreekcoffee.com.au

Ciano Coffee

80 Burlington St, Oakleigh 03 9568 3460 cianocoffee.com

Cirrus Fine Coffee U1/5 Rocklea Dr, Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

Cisco’s Coffee Roasters

106 Chapel St, Windsor 03 9510 7997 ciscoscoffeeroasters.com.au

Ciscos Coffee

Chapel St, Windsor 03 9510 7997 ciscos.coffee

Clark St Coffee

18 Hewitt St, Cheltenham 03 9428 3229 www.clarkst.coffee

Clark St Coffee Roasters

18 Hewitt St, Cheltenham 0414 823 802 www.clarkst.coffee

Clement Coffee

89/116 Cecil St, South Melbourne 0410 377 813 clementcoffee.com

Co-Lab Coffee

10-11 Rosemary Crt, Mulgrave 03 8545 1318 co-labcoffee.com

Code Black Coffee

15-17 Weston St, Brunswick 0447 758 416 www.codeblackcoffee.com.au

Code Black Coffee Roasters

15-17 Weston St, Brunswick 03 9381 2330 www.codeblackcoffee.com.au

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

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

Coffee Chakra

15 Mcgeehan Cres, Myrtleford 03 5751 5666 Coffeechakra.com.au

Coffee for the people roasting co 6 Northcote St, Seaford 0417 412 733 www.cftpcoastingco.com.au

Coffee Hit 619 Doncaster Rd, Doncaster 03 9840 7725 coffeehit.com.au

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

Coffee Master 0432 653 250 coffeemaster.com.au

Coffee Max 742 Burke Rd, Camberwell 0412 222 445 coffeemax.com.au

Coffee MIO 811 High St, Thornbury 03 9484 0776 www.coffeemio.com.au

Coffee Ninja 27 Creekside Dr, Curlewis 0408 391 178 www.coffeeninjatraining.com

Coffee On Cue 19 Hall St, Yarraville 1300 166 283 coffeeoncue.com.au

Coffee Physics Hyland St, Fyansford 0455 541 747 www.coffeephysics.com.au

Coffee Physics Warehouse 3, 62-64 Hyland St, Fyansford 0455 541 747 www.coffeephysics.com.au

Coffee Snobs

59 Morgan St, North Geelong coffeesnobs.com.au

Coffee Supreme 28-36 Grosvenor St, Abbotsford 03 9428 3148 shopau.coffeesupreme.com

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

Coffico Coffee

81-83 Charles St, Coburg North 03 9355 8883 cofficocoffee.com.au

Cofficurean Specialty Coffee

3/45, Manorvale Pde, Werribee 0435 208 114 cofficurean.com.au

Common Ground Coffee Roasters

750 North Rd, Ormond 03 9578 6973 commongroundcoffee.com.au

COMMONFOLK

14 Progress St, Mornington 03 59022786 commonfolkcoffee.com.au

Concept Roasting

30-30a Colbert Rd, Campbellfied 03 9357 9995 conceptroasting.com.au

Constant Coffee

13/5 Bridge St, Newtown 0497 389 856 constantcoffee.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

Convent Bakery 1 St Helliers St, Abbotsford 03 9419 9426

conventbakery.com

Cortado Coffee 23/327 Mansfield St, Thornbury 03 9484 9444 corttadocoffee.com.au

Cote Terra

17 Station St, Oakleigh 03 9569 4329 coteterra.com.au

Cottle Coffee

300 Coventry St, South Melbourne 03 9699 4700 cottlecoffee.com

Craftwork Roasting Co 25 Hall St, Yarraville 03 8597 7437 craftworkroasting.com.au

Craftwork Roasting Co.

1/27 Peel St, Eltham 03 9424 0346 www.craftworkroasting.com.au

Criteria Coffee

37 Wirraway Dr, Port Melbourne 0404 297 721 www.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 www.dccoffee.com.au

Decoy Cafe

303 Exhibition St, Melbourne 03 9650 6077 decoycafe.com.au

Decoy Cafe/Dark Horse Coffee Roasters

303 Exhibition St, Melbourne 03 85284622 decoycafe.com.au

DiConti Espresso Coffee

4 Acworth Crt, Greensborough 0431 056 044 diconticoffee.com

Dimattina Coffee 126 Edwards St, Reservoir 03 9462 5577 dimattinacoffee.com.au

DiPacci Coffee

712 Sydney Rd, Brunswick 0414 154 340 dipacci.com.au

Dropbox Coffee 75 Whitby St, Brunswick West 0405 967 491 dropboxcoffee.com.au

Dukes Coffee Roasters 62 North St, Richmond 03 9417 5578 dukescoffee.com.au

El Parche Coffee Roasters 36 Harding St, Coburg 426874179 www.elparche.com.au

Elwood Coffee Roasters Addison , Elwood 0412 414 227 elwoodcoffeeroasters.com.au

Emporio Coffee

553 Burwood Rd, Hawthorn 03 9982 9935 emporiocoffee.com.au

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

Equilibrio Espresso Coffee Roasters

1/811 High St, Thornbury 03 9496 0780 equilibrioespresso.com.au

POWERED BY

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Equilibrium Master Roasters

279-281 Albert St, Brunswick, Melbourne 0405 748 010 www.eqmr.com.au

Espresso Elements

3b Roberna St, Moorabbin 0423 795 529 www.espressoelements.com.au

Espresso Vivo 28 Assembly Dr, Tullamarine 03 9335 4494 espressovivo.com.au

Eureka Coffee & Growers

Espresso

332- 334 St Georges Rd, North Fitzroy 03 9486 1886 www.eurekacoffee.com.au

Evoke Coffee 9 Joseph Baldwin Pl, Shepparton 03 5820 2590 evoke-coffee.com.au

Evolve North Coffee Roasters Po Box 1113, Shepparton 0439 000 194 evolvenorth.com.au

Fat Cat Coffee Roasters

Boolarra Ave, Newborough www.fatcatcoffeeroasters.com

FAYALE COFFEE

58 industrial Dr, braeside 0425 218 869 www.fayalecoffee.com.au

Fifth Element Coffee Roasters

105 Ainsworth Ave, Chum Creek 0423 228 762 www.fifthelementcoffee.com.au

First Crack Coffee Roasters 17-21 George St, Blackburn 1800 263 333 www.First-Crack.coffee

Five Senses Coffee 300 Rosslyn St, West Melbourne 03 9269 6700

Food Traders Australia 43-45 Slough Rd, Melbourne 03 8398 0500 ftacoffee.com.au

Founder Coffee Co 281 Albert St, Brunswick 03 9080 6119 project281.com/founder-coffee-co

Founder Coffee Co. 279-281 Albert St, Brunswick, Melbourne 0437 917 911 www.project281.com

Four Beans Cafe & Roasting

House

22 High St, Northcote 03 9482 2875 www.fourbeanscafe.com

Four Coffee

37 Wirraway Dr, Port Melbourne 1300 109 491 fourcoffee.com.au

ROASTERS DIRECTORY 2022

Four Seasons Roasters

Mackenzie St, Melbourne 0424 075 515

www.4seasonsroasters.com.au

Genovese Coffee

1/51 Moreland Rd, East Coburg 03 9383 3300 genovese.com.au

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

God’s Honest Truth Coffee Roasters

58 Industrial Dr, Braeside 0425 218 869 godshonesttruth.com.au

Goston’s Premium Flavoured Coffee

17-21 George St, Blackburn 03 98940444 GostonAVend.org

GranTorino Coffee Melbourne 0412 579 384 grantorinocoffee.com.au

Gravity Espresso 25 Kurnai Ave, Reservoir 03 9474 5555 gravityespresso.com.au

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

Green Bean Roasters 74 Thomsons Rd, Keilor Park 0466 976 278 greenbeanroasters.com.au

Gridlock Coffee

8 Beatrice Ave, Heidelberg West 03 9459 9333 gridlockcoffee.com.au

Griffiths Bros Coffee Roaster

Rosemary Court, Mulgrave 03 8545 1300 griffithsbros.com.au

Grinders Coffee 50 Spark Ave, Fairfield, 0447 008 284 Grinderscoffee.com.au

Hallelujah Coffee

11a Viking Court, Cheltenham 0408 920 201 hallelujahcoffee.com.au

Hillbilly Coffee Roasters

3/36 Denham Rd, Tyabb 0431 819 838 Hillbillycoffee.com.au

Hills Coffee Co.

18 Mount View Rd, Ferny Creek 0411 225 891 hillscoffeeco.com.au

Holla Coffee Roasters

284 VIC St, Richmond 03 8394 3487 hollamelbourne.com.au

POWERED BY

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Honeybird Coffee

6 Mill Rd, Mount Beauty 03 5727 7500 www.honeybirdcoffee.com.au

Industry Beans

70-76 Westgarth St, Fitzroy North 03 9417 1034 industrybeans.com

Inglewood Coffee Roasters

6 Allenby St, Coburg North 03 9354 5559 inglewoodcoffeeroasters.com.au

Inkofe

26 Crawford St, Braeside 0414 613 362 inkofe.com

Jasper Coffee

U3, Rear 260 Hoddle St, Collingwood 03 9416 1960 www.jaspercoffee.com

Julius Meinl Australia

6 Edols Pl, North Geelong 0457 075 714 meinlcoffee.com

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

Just Planet

37 O’Shanassy St, Sunbury 0455 249 383 justplanet.com.au

Kaffeina Group – Coburg

3 Dairy Dr, Coburg North 0418 379 179 www.kaffeina.com.au

Karon Farm Coffee Po Box 249, Gordon 0408 58 5362 www.karonfarmcoffee.com.au

Knight Mattingly Coffee Roasters

5 Milkman Way, Coburg North 03 9383 2100 kmcr.com.au

KSK Agencies

8 Eliza Cl, Warranwood 0414 533 831 Not available

Lavazza Australia Pty Ltd

117 Church St, Hawthorn 1300 307 171 www.lavazza.com.au

Lets Do Coffee

234 Pakenham St, Echuca 0407 775 387 letsdocoffee.org

Little Goat Coffee

3 Harker St, Sunbury 0426 296 717 littlegoatcoffee.com.au

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

Little Things Coffee

78 Railway Rd, Blackburn 03 9894 1316 littlethingscoffee.com.au

Locale Espresso

20B Trenerry Cres, Abbotsford 1300 189 746 localeespresso.com.au

Madem Espresso Coffee Roasters

27 Muntz St, Wangaratta 492943276 mademespresso.com

Maillard Atelier Communal Roastery

6 Allenby St, Coburg North 0417 372 800

MAKER Coffee Melbourne

47 North St, Richmond 03 9037 4065 www.makercoffee.com.au

Map Coffee

620 Church St, Richmond 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 www.martinstreetcoffee.com

Mekoffee Roastery

81 church St, Richmond 0468 479 679 Mekoffee.com.au

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 melbournecoffeeroastingco.com

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 www.mocopan.com.au

Monier Bridge Coffee Hyland St, Fyansford 0455 541 747 www.monierbridge.com.au

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ROASTERS DIRECTORY 2022

Motobean Coffee Roasters

Unit 2, 17-21 Baretta Rd, Ravenhall 1300 909 919 www.motobean.com.au

Motobean Roasters 15 Ellesmere Pl, Malmsbury 0417 554 190 motobean.com.au

Mr Sally Unit 2/28 Assembly Dr, Tullamarine 0400 205 775 www.mrsally.com.au

Naked Espresso Unit 6, 273-275 Wickham Rd, Moorabbin 0411 773 559 www.nakedespressoco.com.au

Negrita Coffee

338-340 VIC St, Brunswick 03 9380 4663 negrita.com.au

Nomadi Coffee Roasters 750 North Rd, Ormond 0405 592 435 Nomadicoffee.com.au

Notorious Coffee 56-68 Eucumbene Dr, Ravenhall 0412 458 691 www.notoriouscoffee.com.au

Notorious Coffee Roasters

19-21 Leveson St, North Melbourne 03 9329 2973 notoriouscoffee.com.au

OASIS Coffee

10-11 Rosemary Crt, Mulgrave 03 85451300 griffithsbros.com.au

Omar and the Marvellous Coffee Bird 124 Gardenvale Rd, Gardenvale 03 9596 4186 coffeebird.com.au

One Collective Group Unit 65, 327 Mansfield St, Thornbury 0412 258 009 www.onecollectivegroup.com

Organic Coffee Co 17-21 George St, Blackburn 1-800-COFFEE www.OrganicCoffeeCo.org

Origin Specialty Coffee

1 Patern St, Highton 03 5243 2792 www.origincoffee.com.au

Ottimo Coffee

10a/6–12 Mills St, Cheltenham 1300 688 466 ottimocoffee.com.au

Padre Coffee

423 Lygon St, Brunswick East 03 9380 8225 www.padrecoffee.com.au

Patricia Coffee Brewers

Cnr. Little Bourke St & Little William St, Melbourne 03 9642 2237 patriciacoffee.com.au

Pelican Rouge

5 Squires Way, Croydon South 03 8761 6697 www.pelicanrouge.com.au

Piccolo Coffee Roasters

8/743 Raglan Pde, Warrnambool 03 5562 9392 piccolocoffee.com.au

Podz 77 Parkhurst Dr, Knoxfield 03 9800 3649 podz.muzzbuzz.com

Proud Mary Coffee Roasters

200 Wellington St, Collingwood 03 9417 1444 proudmarycoffee.com.au

Proximal Coffee

148-154 Main St, Lilydale, Melbourne 0433 080 382 www.proximalcoffee.com.au

Quists Coffee

166 Little Collins St, Melbourne 03 9650 1530 www.quistscoffee.com.au

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

Ranges Coffee

14 Melba Ave, Lilydale 03 9738 7730 rangescoffee.com.au

Red Bean Coffee

121 Plenty Rd, Preston 0418 538 289 redbeancoffee.com.au

Regal Coffee Roasters

Independence St, Moorabbin 0424 696 919 regalcoffeeroasters.com.au

Revolution Coffee Roasters

2/55 Simcock St, Somerville 1800 844 955 revolutionroasters.com.au

Revolution Roasters

5/5 Speedwell St, Somerville 1800 844 955 www.revolutionroasters.com.au

Riverdale Coffee

2/18 Buch Ave, Epping 0433 697 245 riverdalecoffee.com

Roast Art 267 Settlement Rd, Thomastown 0423 917 077 roastart.com.au

Roasters Inc. Arundel Rd, Park Orchards 0410 410 962 roastersinc.com.au

Roasting Warehouse

19-21 Leveson St, North Melbourne 03 9329 2973 rwspecialtycoffee.com.au

POWERED BY

90 beanscenemag.com.au

Roasting Warehouse

Specialty Coffee

7-13 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 7034 0271 www.rumblecoffee.com.au

Saazaa Coffee 8 Olive Grove, Ringwood, Melbourne 0478 089 354 saazaa.coffee

San Pedro Coffee

30 Colbert Rd, Campbellfield 0423 389 923 sanpedrocoffee.com.au

Sensory Lab Australia 2B/706 Lorimer St, Port Melbourne 03 9663 2317 sensorylab.com.au

Seven Seeds

7 Montefiore St, Fairfield 03 9347 8664 www.sevenseeds.com.au

Silva Yarra Valley Coffee Roasters

3/21 Britannia Creek Rd, Wesburn 0448 802 132 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

Southern Addictions Coffee 689 Mirboo North – Trafalgar Rd, Trafalgar South 0488 913 137 southernaddictionscoffee.com.au

Southern Addictions Coffee 689 Mirboo North-Trafalgar Rd, Trafalgar South 03 5633 1311 southernaddictionscoffee.com.au

Southside Coffee Roasters Unit 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 Remio Coffee Roasters Unit 65, 327 Mansfield St, Thornbury mocopan.com.au

St Remio Coffee 81 Gawan Loop, Coburg North 03 9017 4660 www.stremiocoffee.com

ST.ALi Coffee Roasters

Unit 2B, 706 Lorimer St, Pt Melbourne 0455 020 311 www.stali.com.au

Starbucks

19 Milleara Rd, Keilor East 0404 101 786 starbucks.com.au

Storehouse Roastery

1544 Mount Dandenong Tourist Rod, Olinda 0401 029 165

Storehouseroastery.com

Strada Coffee

10/17-19 Alpine Grv, Pascoe Vale 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 03 5634 2716 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 unit 19 74 Thomsons Rd, Keilor Park 0419 134 753 thatcoffeecompany.com.au

The Bean Alliance

25 Kurnai Ave, Reservoir 03 9474 5555 beanalliance.com.au

The Bean Cartel

unit 5-39/43 Duerdin, 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 0394, 0439 574 326 thecoffeebrewmasters.com

The Coffee Company 260 Carlisle St, Balaclava 03 95346604 coffeecompany.com.au

The Jazz Corner Cafe 352 William St, Melbourne 03 9454 9012 thejazzcornercafe.com

The Maling Room

206 Canterbury Rd, Canterbury 03 9836 9889 malingroom.com.au

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

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

The Sustainable Coffee Company

1/5 Rocklea Dr, Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

The Town Roaster

8 Market St, Kyneton 0475 302 880 thetownroaster.com.au

The Vine Coffee Roasters

445 Swanston St, Melbourne 0422 816 551

Tin Man Coffee Roasters 210 Queensberry St, Carlton 03 9347 1277 tinmancoffeeroasters.com.au

Toxik Bean Specialty Coffee Microroasters

Glenample Place, Mernda 0466 532 516 ToxikBean.com

Trade Coffee

U1, 5 Rocklea Dr, Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

Ublend – Your Coffee, Your Brand!

3 Dairy Dr, Coburg North 03 935 36300 ublend.com.au

Ublend Coffee Roasters

3 Dairy Dr, Coburg 03 9353 6300 ublend.com.au

Undercover Roasters 449 VIC St, Abbotsford 1300 936 111 undercoverroasters.com.au

V5 Coffee Unit 11 50-52 Malvern St, Bayswater 0402 166 031 v5coffee.com.au

Vacation Coffee 589 Sydney Rd, Brunswick 03 9662 2013 vacationcoffee.com.au

Vacation Coffee Shop 2/1 Exhibition St, Melbourne 0433 195 362 itsavacation.com

Valcorp Fine Food 3/436 Johnston St, Abbottsford 03 9224 1900 valcorp.com.au

Veneziano Coffee Roasters

16 – 18 River St, Richmond 03 9421 5585 venezianocoffee.com.au

Vertue Coffee Roasters 425 Graham St, Port Melbourne 0438 960 444, 03 8060 6987 vertuecoffeeroasters

Vito Coffee 17-21 George St, Blackburn 03 9894 0444 Vito.coffee

Vivere Coffee 25-27 Carinish Rd, Oakleigh South 0414 637 492 viverecoffee.com

White Mojo 182-184 Whitehorse Rd, Balwyn 03 9817 7859 whitemojo.com.au

White Owl Coffee 126 Main St, Rutherglen 0410 670 177 whiteowlcoffee.com.au

Wide Open Road Coffee Roasters

274 Barkly St, Brunswick 0405 970 372 wideopenroad.com.au

Wild Timor Coffee 197 Langridge St, Abbotsford 0412 784 667 wildtimorcoffee.com

Williamstown Roasters

62 Albemarle St, Williamstown 0431 895 957 williamstownroasters.com

Yarra Coffee & Co 4/182 Main St, Lilydale 03 9739 5486 yarracoffee.com.au

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

POWERED BY

ROASTERS DIRECTORY 2022

YourCoffee

203 Albion St, Brunswick 03 8560 0197 yourcoffee.com

Zest Specialty Coffee Roasters

67 North St, Richmond 03 5126 3003 zestcoffee.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 Ave, Wangara 0413 489 145 www.bello-cafe.com

Biobean Coffee

4365 Helena Valley Rd, Helena Valley 08 9294 3863 biobeancoffee.com.au

Blacklist Coffee Roasters

41 Welshpool Rd, Welshpool 08 6162 1034 blacklistcoffee.com.au

Bolt Coffee Roasters

338B Great Eastern Hwy, Midland 0400 225 450 boltcoffee.com.au

Bonissimo Coffee

33 Teddington Rd, Burswood 08 9201 3555 bonissimo.com.au

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

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

Brother of Mine

10/61 Makybe Dr, Baldivis 08 9557 6437 brotherofmine.com.au

Bushys Bush Brew

63B Knowsley St, Derby 0417 907 575

bushys.coffee

Caffissimo 9/84 Nanson St, Wembley 08 9287 2200 caffissimo.com.au

Coffee & Tea Supplies of WA 1615 McDowell Loop, Parkerville 08 9248 1500 www.giovannicoffee.com.au

Coffeefusion Roastery

2/4 Bassendean Rd, Bayswater 0400 743 268 coffeefusion.com.au

Community Coffee Co 292A Barker Rd, Subiaco 0404 216 800 communitycoffee.com.au

Crema Coffee Co Unit 2/10 Wittenberg Dr, Canning Vale 08 6253 8985 cremacoffeeco.com.au

Dante’s Coffee Roasters Unit 3, 34 Prestige Pde, Wangara 0449 056 646 dantescoffee.com.au

DarkStarcofffee

104 Frobisher St, Osborne Park 08 6107 3539 darkstarcoffee.com.au

Dimattina Coffee

3/19 Collingwood St, Osborne Park 08 9244 9377 dimattinacoffee.com.au

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

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

Fiebre Coffee Unit 2/21 Trade Rd, Malaga 0417 469 128 fiebrecoffee.com

Fifteenth Century Coffee Roaster

17/6 Hulme Crt, Myaree, Perth 0402 660 511 Www.fifteenthcentury.com.au

Fiori Coffee 14 Yukich Cls, Middleswan 08 9374 8005 fioricoffee.com

Five Senses Coffee

5/3 Arkwright Rd, Rockingham 08 9528 6200 Fivesenses.com.au

Frothin Coffee – Wood Fire Roaster

99 Pinjarra Rd, Mandurah, 0451 022 279 frothincoffee.com.au

Giovanni Coffee

Unit 2/516 Alexander Dr, Malaga 0439 700 601 giovannicoffee.com.au

Gordon St Coffee Roasters

16 Gordon St, West Perth 0468 922 076 manoamano.com.au

Griffiths Bros

6/28 Belmont Ave, Belmont 08 9477 2833 griffithsbros.com.au

POWERED BY

92 beanscenemag.com.au

Grouch & Co Coffee Roasters

1/45 McCoy St, Myaree 08 9317 1951 grouchandco.com

Humblebee Coffee Roasters

77 Coogee St, Mount Hawthorn 08 9443 8626 humblebee.coffee

Jones & Co Coffee 2/84 Callaway St, Wangara 08 6204 6312 www.jonescocoffee.com

Kaltiva Coffee Roasters Unit 1 / 46 Conquest Way, Wangara 0414 293 008 www.kaltiva.com.au

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

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

Kimberley Coffee Company PO Box 1319, Broome 1300 988 000 Kimberleycoffee.com.au

La Jacoba 22-26 Pakenham St, Fremantle 08 9286 2336 lajacoba.com.au

La Vista del Coffee Roaster Unit 19, 348 Victoria Rd, Malaga 08 9248 2128 lavistadelcoffee.com.au

Leaf Bean Machine 1/12 Horus Bend, Bibra Lake 08 9418 4877 www.leafbeanmachine.com.au

Leftfield Coffee Roasters

30 Drake St, Osborne Park 0418 832 490 leftfieldcoffee.com

Little Owl

3/8 Hayden Ct, Myaree 1300 557 981 littleowlcoffeeroasters.com.au

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

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

Micrology Coffee Roasters

1/58 Collingwood St, Osborne park 0410 611 714 micrology.com.au

Modus Coffee

5/660 Albany Highway, Victoria Park 0402 706 795 Modus.coffee

Mokaffe

42/148 Scarborough Beach Rd, Mount Hawthorn 08 9443 8716 mokaffe.com.au

Offshoot Coffee shop 2, 480 Hay St, Perth 0497 866 615 www.offshootcoffee.com.au

Pablo’s coffee

14 Broad St, Kensington 0413 277 256 Pabloscoffee.com.au

Pedretti Coffee 84 Eric St, Cottesloe 0412 120 114 pedretticoffee.com

Perth Coffee Roasters

8/84 Nanson St, Wembley 08 9387 7511 perthcoffeeroasters.com.au

PIQUE Coffee

PO Box 424, Wembley 0402 134 772 pique.coffee

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

4 Bassendean Rd, Bayswater 08 6117 2587 precisioncoffee.com.au

Raven Coffee Roasters

1/7 South Coast Hwy, Denmark 0468 321 112 ravenscoffee.com

Redmile Coffee Roasters

PO Boox 107, Stoneville 0438 951 624 redmile.com.au

Rocket Fuel Coffee Roasters

6 Stirling Hwy, Nedlands 0404 681 392 rocketfuelcoffee.com.au

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

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

Singular Coffee Northbridge 53 Aberdeen St, Perth 0416 766 988 singularcoffeenorthbridge.com

Sparks Coffee Roasters

89b Jull St, Armadale 0439 919 351 sparkscoffeeroasters.com

Stash Coffee

90 Walter Rd, Scotsdale 0434 897 700 stashcoffee.com.au

The Naked Bean Coffee Roaster

242 Middleton Rd, Albany 08 9841 4225 thenakedbean.com.au

The Northbridge Coffee Roasters

90 Frobisher St, Osborne Park 08 9227 2242 theroasters.com.au

Toby’s Estate WA

1 Fitzgerald St, Northbridge 1300 679 750 tobysestate.com.au

Twin Peaks Coffee Roasters

11/28 Rudloc Rd, Morley 0410 348 641 twinpeaks.net.au

Two Cracks Coffee 68 Bussell Hwy, Cowaramup 0419 105 527 twocrackscoffee.com

Yahava KoffeeWorks

4752 W Swan Rd, West Swan 08 9755 0786 yahava.com.au

ZAAM Coffee Roasting 9861 West Swan Rd, Henley Brook 0401 341 313 zaamcoffee.com.au

Zeroz Coffee Roasters

1/45 Ledgar Rd, Balcatta 08 9345 2255 zeroz.com.au

NEW ZEALAND

AUCKLAND

3 Beans Coffee Roasters

6A/90 Wellesley St, West, +64 21 400 456 www.3beans.co.nz

300 Espresso 195C Wairau Rd, Wairau Valley +64 21 861 789 300espresso.co.nz

777 Espresso 21G Lorien Place, East Tamaki 800 456 994 www.777espresso.co.nz

ACR Coffee Roasters acrcoffeeroasters.com

Allpress Espresso

8 Drake St, Freemans Bay +64 09 3075555 allpressespresso.com

Altezano Brothers

4B Edwin St, Mt Eden +64 9-630 0903 altezanobrothers.co.nz

Altura Coffee Company 23 Douglas Alexander Pde, Albany, +64 9-448 1414 alturacoffee.co.nz

Ark Coffee

461-467 Lake Rd, Takapuna +64 9-489 8488 arkcoffee.co.nz

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

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

Avalanche Coffee

11 Westward Ho Rd, Glen Eden +64 9-813 3566 avalanchecoffee.co.nz

Be specialty coffee roasters

3-29 Enterprise St, Birkenhead +64 9-813 3556 bespecialty.co.nz

Bean Addicted

7B/89 Ellice Rd, Wairau Park +64 9-485 3001 beanaddicted.co.nz

Bethells Beanz Coffee Roasters

139 Bethells Rd, Waitakere, Henderson, +64 9 8107 278 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 272353428 www.amatilcoffeeroasters.co.nz

Coffee & Tea Lovers

12e Amera Pl, Huntington Centre East Tamaki +64 9-535 7303 coffeeandtealovers.co.nz

Coffee General

100 Hinemoa St, Birkenhead +64 9-418 1815 coffeegeneral.co.nz

Coffee Lab

15 Silverfield, Wairau Valley +64 9-444 3131 coffeelab.co.nz

Coffee Supreme

376 Great North Rd, Grey Lynn +64 800 937 627 coffeesupreme.com

Coffee Tech

23/9 Chonny Cres, Manurewa +64 2-139 9567 www.coffee-tech.co.nz

Columbus Coffee

2/100 Mayoral Dr, Auckland CBD +64 800 100 110 columbuscoffee.co.nz

Moka Pots

French Press Hydration & More

Common Good Coffee

Central

6 Morningside Dr, Morningside +64 22 657 3571 commongoodcoffee.nz

Commom Good Coffee Northern

6 Morningside Dr, Morningside commongoodcoffee.nz

Corporate Espresso

Unit 6b, 163 Stoddard Rd, Mt Roskill +64 9-476 2136 corpespresso.co.nz

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

Eighthirty Coffee Roasters 16 Anzac Ave, +64 9-551 3236 eighthirty.com

Espresso Workshop Coffee Roasters

4/228 Orakei Rd, Remuera +64 9-375 1463 www.espressoworkshop.co.nz

Generosity coffee

255 Hinemoa St, Birkenhead +64 2-166 0969 generositycoffee.org.nz

Grounded Responsible Coffee

4 Link Dr, Wairau Valley +64 9-356 4625 www.groundedcoffee.co.nz

Handpicked Coffee Roasters

918 New North Rd, Mt Albert +64 211 440 897 handpickedcoffeenz.com

Ignite Coffee 248-250 Marua Rd, Mt Wellington +64 9-570 1150 ignitecoffee.co.nz

Jacks Coffee 3/159 Marua Rd, Mt Wellington +64 2-161 5908 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

K_kako Organic Coffee Roasters

9 Charles St, Mount Eden, Auckland +64 9-3792868 www.kokako.co.nz

Kowhai Coffee Roasters

21G Lorien Place, East Tamaki 800 456 994 www.kowhaicoffeeroasters.co.nz

Local Hero Coffee Works

1 Boundary Rd, Hobsonville +64 274 673 917 localherocoffeeworks.com

ROASTERS DIRECTORY 2022

Matakana Coffee Roasters

2 Matakana Valley Rd, Matakana +64 21 644 337 matakanacoffee.co.nz

Meebz Coffee Roasters

3 Milford Rd, Milford +64 09 486 5650 meebz.co.nz

Merito Espresso

5 Rugby Rd, Birkenhead +64 800 637 486 merito.co.nz

Millers Coffee

31 Cross St, Newton +64 9-356 7322 millerscoffee.co.nz

Monsoon Coffee Roasters

85 Wairau Rd, Wairau Valley +64 9-444 2002 monsooncoffee.co.nz

Nero Italia NZ

PO Box 84 020, Westgate +64 2-1116 0894 Neroitalia.co.nz

Organic Hit Coffee Co

21G Lorien Pl, East Tamaki 0800 456 994 www.organichitcoffee.com

Red Rabbit Coffee Co

7 Faraday St, Parnell +64 21 161 6607 redrabbitcoffee.co.nz

Roast Co

3/159 Marua Rd, Ellerslie +64 9-601 9810 roastco.co.nz

Roasted Addiqtion

10 Morningside Dr, Kingsland +64 9-309 9000 roastedaddiqtion.co.nz

Robert Harris Coffee Roasters

23 Allens Rd, East Tamaki +64 800 423 267 robertharris.co.nz

Roma Coffee Roaster

250 Great South Rd, Drury +64 9-294 8360 romacoffee.co.nz

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

Santos Coffee Roasters

77 Carlton Gore Rd, Newmarket +64 0800 500 008 santoscoffee.co.nz

Society Coffee NZ

7/7 Dallan Pl, Rosedale +64 9-476 6878 societycoffee.co.nz

The New Zealand Coffee Company

164 Khyber Pass Rd, Grafton 02 78366 379 thenzcoffeeco.co.nz

POWERED BY

94 beanscenemag.com.au

Toasted Coffee Roasters

4H Link Dr, Wairau Valley North Shore 9966 6485 www.toasted.co.nz

UCC Coffee New Zealand Limited

23 Allens Rd, East Tamaki 0800 423267 www.ucc-anz.com

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 1764 voltespresso.co.nz

Weta Coffee

1A Rawhiti Rd, One Tree Hill +64 2-142 8876 wetacoffee.co.nz

Zephyr Coffee Co

The Oasis, 19 Carbine Rd, Mt. Wellington, 0800 262 226

BAY OF ISLANDS

Tohora Coffee Co Gould St, Russell +64 2140 3255 tohoracoffee.co.nz

BAY OF PLENTY

Fixation Coffee roasters 10 Dive Cr, Tauranga +64 7 7578 8077 www.fixationcoffee.co.nz

Little Drum Coffee Unit 4/22, MacDonald St, Tauranga +64 2-1227 4787 littledrumcoffee.co.nz

Excelso Coffee Roasters 112 Third Ave, West Tauranga +64 7-578 2832 excelso.co.nz

CANTERBURY

C4 Coffee

278 Tuam St, Christchurch +64 3-366 7370 c4coffee.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

Izon Coffee Roastery

20 Syd Bradley Rd, Christchurch +64 3-942 4951 izoncoffee.co.nz

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

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

CHRISTCHURCH

Coffee Worx Roastery Cafe

60 Hayton Rd, Unit 1 Sockburn +64 3-341 5040 coffeeworx.co.nz

Coffee Supreme

10 Welles St, Central Christchurch +64 800 937 627 coffeesupreme.com

Common Good Coffee Southern

297 Lincoln Rd, Addington, +64 3-339 4581 commongoodcoffee.nz

Prima Roastery

387 Brougham St, Sydenham +64 3-373 8180 primaroastery.co.nz

Ris’tretto Espresso

34 Kings Ave, Waikuku 027 755 7361 www.ristretto.co.nz

Switch Espresso

4/25 Birmingham Dr, Middleton +64 3-338 3530 switchespresso.co.nz

The Naked Baker

142 Beach Rd, North Beach Brighton +64 3-382 3393 thenakedbaker.co.nz

Vivace Espresso

474 Tuam St, Phillipstown +64 3-381 2474 vivaceespresso.co.nz

DUNEDIN Mazagran

36 Moray Pl, Central Dunedin +64 3-477 9959

HAMILTON

Essential Coffee

Unit 12/48 Tawn Pl, Pukete Te Rapa +64 800 324 111 www.essentialcoffee.co.nz

HAWKE’S BAY

Firsthand Coffee

2/15 Joll Rd, Havelock North +64 800 939 959 firsthand.coffee

Aurum Coffee

1101 Heretaunga St, East Hastings +64 6-873 5039 aurumcoffee.co.nz

Bay Espresso Coffee Company

304c Ellison Rd, Hastings +64 21 903 920 bayespressocoffee.co.nz

Hawthorne Coffee Roasters

23 Napier Rd, Havelock North +64 6 877 1113 hawthornecoffee.co.nz

Thirdeye Coffee Roasters

1 Austin St, Onekawa Napier +64 22 416 5724 thirdeyecoffee.nz

KING COUNTRY

Origin Coffee Company

7 Wahanui Cres, Otorohanga +64 7 873 8550 origincoffee.co.nz

MANAWATU

Arrosta Coffee Roasting Co.

42 Victoria Ave, Palmerston North Central +64 63 555 510 www.arrostacoffee.co.nz

MANAWATU-WANGANUI

Havoc Coffee Roasters 306 Blueskin Rd, Brunswick +64 274 642 434 havoccoffee.co.nz

Ebony Coffee Roasters

208 Featherston St, Palmerston North +64 6 359 3300 ebonycoffee.co.nz

MARLBOROUGH

CPR Coffee Co

18-20 Wynen St, Blenheim +64 3 577 7071 cprcoffee.co.nz

Ritual Coffee Company 21 Lowther Dr, Blenheim +64 2-7833 0169 ritualcoffee.co.nz

NELSON

Pomeroys Coffee & Tea Co

16 Elms St, Stoke +64 3-546 6944 pomeroys.co.nz

NELSON/MALBOROUGH

Crossbow Coffee Roasters

149b Salisbury Rd, Richmond Nelson +64 3-928 0240 www.crossbowcoffee.nz

NEW PLYMOUTH

IncaFé Organic Coffee

6 Cody Pl, Waiwhakaio, New Plymouth +64 6-759 1680 incafe.co.nz

OTAGO

Vanguard Specialty Coffee Co

329 Princes St, Dunedin +64 3-477 9511 vanguardcoffee.co.nz

Kaffelogic 53 Castle St, Dunedin Central +64 21 334 332 kaffelogic.com

Allpress Espresso

12 Emily Siederberg Pl, Dunedin North +64 3-477 7162 allpressespresso.com

The Strictly Coffee Company

137 Frederick St, Dunedin North +64 3 477 9022 strictlycoffee.co.nz

Bean Around The World Coffee Roasters

11 Athol St, Queenstown +64 3 441 2440 www.batwcoffee.com

PALMERSTON NORTH

Sublime Coffee Roasters 203 Cuba St, Palmerston North Central +64 508 782 546 sublimecoffeeroasters.co.nz

La’vita Coffee 278 Rangitikei St, Palmerston North Central +64 2-173 3343 lavita.co.nz

PETONE

Good Fortune Coffee Co 52 Fitzherbert St, Lower Hutt +64 4 568 8377 goodfortunecoffee.co.nz

PORIRUA

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

TARANAKI

Ozone Coffee Roasters

47A King St, New Plymouth +64 6-757 5404 ozonecoffee.co.nz

TAUPO

Sacred Grounds 44 Nukuhau St, Taupo +64 27 330 8931 www.sacredgrounds.nz

WAIKATO

Rocket Coffee Roasters

302 Barton St, Hamilton Central +64 7-839 6422 rocketcoffee.co.nz

Volcanic Coffee

Unit 1/18 Totara St, Taupo +64 021 322 976 volcaniccoffee.co.nz

POWERED BY

King Coffee

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

Coffee Lala 462 Kuaotunu Wharekaho Rd, Whitianga +64 7 866 5373 coffeelala.com

Perkatory Coffee

1 Ruapuke Rd, Raglan +64 213 2556 perkatorycoffee.co.nz

Aoraki Coffee Roaster

The Hub, 20 Hampton Downs Rd, Te Kauwhata +64 21 288 1338 www.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

Flight Coffee

30 Garrett St, Te Aro +64 2-7535 0883 flightcoffee.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, Te Aro +64 800 523 3273 laffare.co.nz

Machiatto

281B Lees Pakaraka Rd, RD6 Masterton +64 2-1774 666 machiatto.co.nz

Mojo Coffee

Shed 13/37 Customhouse Quay, Wellington 0800 080 080 mojo.coffee

Ninety Six

1 Antilles Pl, Grenada Village +64 2-2187 1478 www.ninetysix.nz

Peoples Coffee

22B Newtown Ave +64 4-389 6777 peoplescoffee.co.nz

Revive Espresso

2 Lochy St, Petone +64 4-568 5300 revive-espresso.co.nz

Ripe Coffee Roasters

476 Jackson St, Petone 0444 586 2245 ripecoffee.co.nz

WELLSFORD

Rush Coffee

258 Ryan Rd, Te Arai +64 9431 4031 rushcoffee.co.nz

WEST COAST

Fat Cat Coffee

693 Lake Kaniere Rd, Kokatahi +64 274 742 457 fatcatcoffee.co.nz

Kawatiri Coffee Roasting Virgin Flat Rd, Westport +64 3-789 8953 kawatiri.coffee

WHANGAREI

Manaia Espresso

4 Walu Ln, Matapouri +64 027 245 5013 manaia-espresso.co.nz

SENTINEL CAFÉ

586 Victoria Street, Hamilton, New Zealand, 3204 Open Monday to Friday 6:30am – 3:00pm

A sentinel serves as a diligent and watchful eye, keeping the interests of the locality in mind. This title is aptly applied to the Hamilton café and its consultant, Craig Paul, who oversees Sentinel Café in the town’s business district. Since the café’s beginning in May 2020, Craig has been involved in the café’s design and project management with Foster Construction alongside wife Courtenay, as a part of their consultancy business called Tabletalks.

Situated on the ground floor of an office building, Sentinel café holds a considerable advantage for corporate

“They work together a lot and they’re very proud of the product they deliver.”

The baristas utilise the white Victoria Arduino Black Eagle to serve Grey Roasting Co.’s Daily Blend. Two-time New Zealand Barista Champion Dove Chen is the founder of the Hamiltonbased coffee roaster.

“Originally when we were looking at the different roasters in Hamilton, Dove’s brand appealed to us with the quality of his products and the ethos of his business,” says Craig. “We always have our baristas focused solely on making our high-quality specialty coffee, making sure that it’s made extremely well and to a high standard. That is certainly our target, and accompanying that with really healthy food.”

Sentinel Café offers seasonal menus, with an emphasis on nutritious and fresh ingredients. A popular summer favourite is its nourish bowls, which form a big part of the menu when the warmer months roll around. Craig also advises trying one of its cinnamon scrolls.

“We have one of the best cinnamon scrolls in the CBD and to be honest, the reason that I pushed them is because of a baker that does wholesale supply to my absolute favourite Melbourne café,” he says.

“A lot of what we look at, in terms of what we like to do, comes out of Melbourne, actually. I’m always looking at what other people are doing and ways that we can take that item and make it friendly in the cafés that we consult to.”

Sentinel Café provides a seasonal menu with an emphasis on nutritious and fresh ingredients.

WHIPLASH CAFÉ

226 Auburn Road, Hawthorn, Victoria, 3122 Open Monday to Sunday 7:00am – 3:00pm

Since launching Whiplash Café in June 2022, Jordan Faulker has built his brand at lightning pace. After more than a decade’s worth of hospitality experience, Jordan made his foray into business ownership, using his industry insights and experience to convert an old milk bar into a café. Tired of having to travel long distances to cafés he enjoyed, Jordan decided to fill a gap in Hawthorn’s hospitality market with a small, fast-paced coffee and food establishment.

“It’s not the sort of place you would

FINLAY AND SONS

917 Beaufort Street, Inglewood, Western Australia, 6052 Open Monday to Sunday 7:00am – 2:30pm

Working in hospitality was something Hazar Kayhan knew he was destined to do. Since part-owning a casual Italian restaurant in Perth with his brother and managing various cafés and restaurants, he now owns Finlay and Sons, a popular café located in the main commercial area in the inner-city suburb of Inglewood.

“I wasn’t really sure whether I should start a business or take over a business,” Hazar says. “Finlay and Sons has been a very popular café in Perth so it wasn’t a very hard decision to make.”

Upon assuming ownership of Finlay and Sons, Hazar received a bunch of flowers from Toby’s Estate coffee roasters. He got to talking with state manager Julian Young, and now the café uses the roaster’s Black Swan espresso blend as its house blend.

“It’s a fruity, rich taste with [notes of] stone fruits, honey and milk chocolate. It’s a very medium-balanced coffee and perfectly suited to go with milk,” Hazar says. “Ninety-eight per cent of the coffees [in Perth] would probably go with milk, so

usually walk into in Hawthorn,” Jordan says. “I definitely enjoy the small shops a lot more than the big sit-down cafés.”

The café distinguishes itself from the affluent neighbourhood’s dining scene by promoting a laid-back atmosphere. Cutlery isn’t provided. Customers order at the counter and grab their own water, with the café’s ethos written on its exterior wall: “make no apologies”.

A simple yet retro overtone permeates Whiplash Café’s aesthetic appeal. Floor-to-ceiling windows brings in plenty of natural light, and a lofty ceiling opens the space. Wooden accents brighten the interior which follows a natural white, black, and dark red colour palette.

The café’s menu features a range of bagel and sandwich options,

complemented by its coffee. Whiplash Café serves Veneziano’s Elevate blend, a medium-bodied coffee that’s smooth, and features notes of milk chocolate, cashews, spice, and a honey aftertaste.

“I like the coffee I use because it’s easygoing and approachable,” Jordan says. “I also have single origins that I run for all my black coffees. I also do batch as well. I’ll change up the single origins every fortnight or so, and run something nice and clean.”

The café uses a three-group La Marzocco PB Linea ABR, two Mazzer grinders, a Mahlkönig EK 43 grinder, and an Übermilk automated milk frother.

Jordan’s endeavour has received support from those around him, especially his former boss and now café co-owner, whom he regards a mentor. Whiplash Café has also gained a lot of notoriety as a result of co-ownership investments from former and current AFL players.

“It’s been really hard to get to this point and looking back, it’s [been] pretty crazy,” Jordan says. “If you keep focused on what you want to do, then you can get there, and good things can happen. I’m super appreciative of the people I have around me and the team I have and what we’re growing. I’m very grateful for what I have.”

that sort of blend works perfectly for us.”

The staff utilise a custom painted sea breeze blue La Marzocco KB90 espresso machine that matches the café’s distinctive takeaway door.

“We’ve got inside and outside seating,” Hazar says. “The outside tables are surrounded by a community herb garden with old wooden pallets. It’s a very old rustic but modern vibe.”

Finlay and Sons offers a refined all-day menu featuring its infamous Hashbrown Benny. Gluten-free alternatives are also available for up to 10 of its menu items.

“We have a very happy suburban workplace,” Hazar says. “We have oneon-one bonds with our regulars, and I think that’s something I really stress on my staff as well, to have that vibrant, high-energy personal connection.”

Whiplash Café is a converted old milk bar serving Veneziano Coffee.

Finlay and Sons embraces a rustic but modern vibe, serving Toby’s Estate coffee to Inglewood regulars.

business.

“Being a local, I used to come down here all the time,” Hannah says. “It’s where I got my groceries, and I used to love the

says. “That’s how we’ve made our name for ourselves and have a lot of regular customers.”

The café partners with Melbourne-based coffee roaster Locale Coffee and uses its Ultimate Wingman espresso blend.

“‘It’s a universal espresso blend. It’s very sweet, not bitter,” Hannah says. “We started off with that and we found that it worked really well, so we haven’t had a reason to change it.”

To keep up with high demand during busy periods, the café uses a two-group and three-group La Marzocco espresso machine, one of which is solely used for takeaway orders.

“We were lucky to have Locale as our coffee brand from the beginning. Since then, we’ve created such an amazing relationship with the Locale team. Our customers love the coffee, and some can’t go a day without it. We look forward to expanding our range with them,” says Hannah.

The menu undergoes seasonal changes with fixed favourites such as the chilli scrambled eggs. Cabinet items such as

pastries and sandwiches are all made inhouse or stocked within the company.

Pearl & Ash underwent renovations from mid-September to late October 2022, making changes to aesthetic appeal. It now boasts indoor and outdoor seating areas with the capacity to host large volumes of customers, and offers function bookings for events.

“We’ve given it a really big spruce up when it comes to the design aspects and made it look a lot more cohesive,” Hannah says. “At the end of the day, our top priority is to give people the best service possible. We want customers to come in smiling, and we want them to leave smiling.”

Two La Marzocco machines are used to keep up with Pearl & Ash’s high volumes.

TNB COFFEE

1 Rooty Hill Rd S, Rooty Hill, New South Wales, 2766

Open Monday to Sunday 7:00am – 3:00pm

Adrian Duquilla started an Instagram page in May 2020 titled thenakedbarista_ which has grown a cult coffee following for its more than 51,500 followers who enjoy the informative coffee-centric content. With social media support for the Naked Barista well and truly established, and Adrian’s love for coffee only flourishing, he decided to open his own café where he serves specialty coffee from Paradox Coffee Roasters.

TNB Coffee, where Adrian works as Head Barista, opened in April 2022 and is located in the outer-Sydney suburb of Rooty Hill.

“When the space opened up, I knew it would be perfect,” Adrian says. “They even gave me six months of free rent. I was one of only two people that applied.”

Adrian and his baristas serve Penny Lane blend as TNB Coffee’s house blend, roasted locally by Paradox Coffee Roasters. Adrian says “it’s a delicious rich, deep, sweet blend, with hints of dark chocolate, salted caramel, and cinnamon.” He also showcases a single origin filter

roast as a batch brew, and a single origin espresso roast for black coffees from Paradox Coffee Roasters’ Single Origin Collective, with new origin coffees introduced every month. These along with a special limited edition filter roast are also available for customers to purchase and brew at home.

TNB Coffee uses a white and black Slayer Steam EP three-group espresso machine, and a Mahlkönig E80S grinder.

When establishing his café, Adrian quickly realised food pairings would add interest. Popular menu items include the Kimchi Reuben with homemade beef brisket, TNB Big Breakfast and the

the winning formula in our area,” he says.

The café exhibits a minimalist style, with white furnishings and walls opening the space, and attracting the likes of local train commuters, and university students.

“I was actually really inspired by a lot of minimalist cafés in Japan and Korea. I like looking clean and in order, and I think my customers respect that,” Adrian says. “When they come in, they feel at ease and feel at peace, that’s the feeling I want people to have.”

In addition to serving great coffee, Adrian also places an emphasis on good customer service.

“I think it’s pretty important to keep building those relationships with the local community.”

that our customers love. We also have Campos’ Dark City blend in a second grinder, so we have something to suit the whole community. We easily sell over 60 kilograms of coffee each week,” she says.

Twelvefold coffee grounds are recycled at the Portland Community Garden, a local project that provides community access to two acres of land on Henty Street for the purpose of growing affordable chemicalfree food.

“When you visit Twelvefold, you’re not only getting great Campos coffee, but also supporting the Portland community,” says Charles.

TWELVEFOLD PORTLAND

12 Henty Street, Portland, Victoria, 3305

Open Monday to Saturday 6am — 2pm, and Sunday 6am — 12pm

Charles Fredericks first discovered his love for coffee while working as a Manager at McDonald’s McCafé. He took the passion and barista skills he learned and opened Twelvefold Portland in November 2021 with his partner Sophie Fredericks. The pair were determined to own a café that served a quality brew.

After a successful opening, the café

will be completed by December 2022. The space now contains retail shelving, polished floors and features earthy tones throughout its décor.

“We wanted to bring the Melbourne atmosphere to Portland by incorporating modern machinery and the city’s love for coffee,” says Sophie.

Sophie says Campos Coffee has supported Twelvefold from day one, providing the café with twin custom La Marzocco Linea Classic coffee machines, and training staff to use them.

“We use the classic Campos Superior blend, which is a universal favourite, one

Twelvefold currently serves staple takeaway foods like toasties, pies, and quiches, but has plans to incorporate some culinary talent soon.

“We’re going off community needs and are looking at hiring a few chefs to expand our menu options. Again, we want to operate like Melbourne and provide high-quality menu items that rotate every few weeks to support local seasonal produce,” says Sophie.

Both owners agree that the most rewarding part of owning a café is providing customers with a great start to their day and an even greater coffee.

“This has been a dream for many years, to create a café to serve amazing coffee and food in our hometown,” Charles says.

TNB Coffee embraces a minimalist design, and serves Paradox Coffee Roasters.

Twelvefold Portland brings the Melbourne atmosphere to Portland.

Are you summer ready?

UCC Australia’s Babin Gurung explains how to prepare your café for summer.

Getting your café ready for the warmer months ahead can mean a variety of aesthetic and operational changes. It could mean refreshing your café décor and menu, but it can also mean being aware the impact heat and changing weather conditions have on your coffee quality. Let’s look at some easy preparation steps to get your café summer-proofed.

1. FOOD

A seasonal food menu is the best way to utilise local produce and not always rely on far-away sources. This gives you a cost advantage and provides you a chance to replace fewer selling items with more popular ones. For your regular customers, it’s a great excuse to visit your café and try that special meal you created using seasonal fruit and vegetables. Consider incorporating seasonal produce such as mangos, blueberries, cherries, melons, strawberries, plums, sweet corn, tomatoes, zucchinis, cucumber, and lettuce.

2. COFFEE

As eating and drinking habits change, it is important to update your coffee menu to match the season. In many markets, sales for iced coffee doubles over summer, so having a carefully planned summer drinks menu can help bring more business into your café. Although freshly brewed coffee is desirable, leftover shots can be saved and chilled in the fridge to be utilised for iced coffee drinks. Here are some popular iced coffee drinks to add to your summer menu:

• Iced latte: A standard recipe for iced latte consists of ice, milk, and espresso coffee. The proportion can be changed to match the desired flavour but it’s generally one-third cup of ice, milk almost to the top of the cup, and finished with espresso shots. Iced lattes work with any type of milk including non-dairy and extra flavourings and toppings including chocolate syrup, vanilla, chai, whipped cream etcetera, can be added at small extra charge. This is a great option for milk coffee drinkers looking for a refreshing caffeine alternative.

• Iced long black: Iced long black is made similarly to iced latte except it uses cold water instead of milk. Sometimes it is served with a slice of lemon or even with a dash of milk/ cream.

• C old brew: Preparation of cold brew varies in different cafés, but the general idea is to have a light, smooth and refreshing cold coffee. Cold drip is a device that brews coffee using ambient water poured over a bed of coffee over 10 to 12 hours to extract more delicate flavour notes and retain some acidity. If you don’t have a cold drip brewer, you can use immersion brewing method where coffee is immersed in cold water and allowed to steep in the fridge for 10 to 12 hours before filtering the solid coffee grounds. This adds bit more body and texture to the drink. Both methods require time and special equipment, so, many cafés opt for hot filter batch brew which is chilled down using ice or refrigeration. Although cold brew is best enjoyed black, milk and flavourings can be added based on your customer’s preference. Cold brew can be prepared in large batches

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

reducing labour time and cost. Given, average pricing for small cold coffee is $6-$7 compared to hot coffee which sits around $4, they are more lucrative to have on the menu.

• Nitro: One of the best ways to enjoy cold brew is by adding nitrogen using special equipment which adds a rich texture to the drink. Unlike carbonation which makes drinks light and fizzy, nitrogen adds a heavier and smoother finish to a drink. It can also give you a perception of creamy and sometimes toffee or caramel flavour making it a very enjoyable experience. Investment of equipment is required but once you’re setup, the operation is easy. Once again, large volumes can be served quickly.

• Espresso tonic: This drink is becoming increasingly popular and combines the strong flavours from espresso and tonic to give you a complex yet refreshing drink. Preparation for espresso tonic is simple. Use freshly brewed espresso poured over iced tonic water and serve with a slice of lemon. The acidity from the espresso pairs well with the bitterness of tonic water making it a bright summer drink. You can find more detailed recipes in the December 2021 edition of BeanScene by Liam Lever-Ford.

3. EQUIPMENT

Effects of heat on coffee is very prominent and needs to be managed for consistent quality. This is not only for brewing but also while storing coffee. This is especially important if your café has open sides with direct sunlight hitting the café area. Here are few things to consider to minimise the effects of heat on coffee quality:

• Bean storage: When storing coffee, ensure the bags are kept away from heat and sunlight because heat causes coffee to lose its volatile aroma and flavour. Similarly, coffee beans left in the hopper for too long at the mercy of changing weather will also impact coffee quality and consistency. Therefore, only add coffee to last for two hours and keep the remaining bag tightly sealed in an airtight container, once again, in a cool dark place. Storing coffee in the fridge is not recommended as it’s not only impractical, but you also get wide difference in brew temperature and the dry circulating air inside the fridge will alter the flavour and consistency of coffee.

• Grinder: The grinder can heat up significantly through use, especially

on a hot day. It is therefore important to keep the air intake fan clear of dust for better air circulation. Basic maintenance of removing air filters, dusting them clear, and ensuring nothing is blocking the fans are few ways of regulating temperature of your grinder. Many modern grinders have heat regulating unit in-built to keep grinding temperature consistent. This can be managed if outside temperature goes significantly higher during summer.

• Regular calibration: You may have noticed how shots pour faster as the day gets warmer. This is due to a number of factors, but the main one is the rise in outside temperature. (Refer to BeanScene article How temperature effects coffee machine performance by Dr Monika Fekete to learn more on this topic.) Basically, hotter grind temperature reduces finer grinds and lowers viscosity of coffee both leading to faster extraction time. So, more frequent grinder calibration is needed to mitigate this issue and ensure shots are consistent.

• M ilk: Leaving milk on the countertop when not in use is not only unsafe from a food safety perspective, but it can also hinder milk texturing. Remember, chilled milk takes air better and adds extra heating time, allowing you more control. The same principle applies to alternative milks, thus it’s beneficial to keep milk refrigerated when not in use, regardless of the weather outside.

4. SERVICE

Let’s not forget how crucial customer experience is when it comes to managing a café. One of the considerations you need to make over summer is the seating area. Where possible, it’s good to have

outdoor seating for the customers to enjoy the weather. Orders for takeaway food and drinks tend to go up during summer so organising your kitchen and café for efficient takeaway service is key. Having a separate pay/pick-up station, self-serve station, adding bollards to manage foot traffic are some of the ways to ease service flow. To manage high volume of iced drinks, an ice bucket can be kept in the café, which will save trips to the ice machine for every order.

Seasons signify change and that is exactly what we must do in our ways of thinking and practice to better ourselves. Combining the above tactics will not only ensure you have smooth operation and consistent coffee, but your customers will get the best experience of the season.

More frequent grinder calibration is needed to mitigate changes in outside temperature and reduce fast extractions.

Mr. Sheriff Woody

You’ve always got a friend in Woody. ASCA Australian Latte Art Champion Amy Zhang brings her interpretation of an iconic Toy Story character to life with four key rosettas and some etching skills.

Hopefully, you’ve become acquainted with my Amybear design, based on the ‘Lots-o-Huggin’ Bear from Toy Story, (if not check out the October edition of BeanScene) and now I want to share with you the perfect pattern to go with it.

In the movie Toy Story, Sherriff Woody is Andy’s favourite toy since kindergarden, and just like the strong-willed cowboy himself, this latte art design stands on its own as a bold and fun pattern.

I’ve received so many messages and photos of baristas attempting my original Sherriff Woody latte art design from the 2022 ASCA Northern Region Latte Art Championship. I feel like everyone enjoys the character as much as I do.

I was fortunate to meet a father with his two daughters who were both dressed in the cosplay outfits of Woody and Huggin’ Bear. They had travelled from far away and requested that I make a latte with the

Woody pattern for them. This was such a heart-warming moment. It made me realise how much I had affected people’s lives with latte art.

Seeing the family enjoy my latte art makes we determined to share the joy and happiness of my designs with as many people as possible. So, now it’s the time to show you how to create my Sheriff Woody.

This pattern is not as complicated as it looks. All it takes, is the drawing of four simple leaves. The other parts include fine lines made with an etching pen. As I always say, if you can draw, you can pour.

My favourite part in this pattern is the depiction of Woody’s fingers, but the most important parts are his eyes and trademark smile. He has always maintained a firm belief to be brave, kind, and confident. This inspired me, and I want to pass on that same belief to others. I hope to encourage more baristas to participate in future coffee competitions to maintain a firm faith and bravery in themselves.

Amy Zhang of Archer Specialty Coffee Roasters is the 2022 ASCA Australian Latte Art Champion.

Turn the cup handle to three o’clock. Pour out all the milk foam left in your pouring jug and get the etching pen ready.

Apply a bit of milk foam to the etching pen and draw a line at the beginning of the third rosetta. Begin pouring upwards, to the right, then downwards, drawing a fine line to create the tip of the cowboy’s cap. Connect to the start line point and draw an opposite C-shaped curve to create the raised edges on the other side of the hat. Then draw a line between the first line and the third rosetta to perfect the top of the hat. Draw a continuous line from the point where the forehead is connected to the hat, from nose to mouth, chin to ear. The key to creating Woody’s expression is to make sure the nose and the corner of the mouth are in a right angle.

Draw a line from the thumb to the wrist and then to the little finger. Use your etching tool to outline the hand. On the right side of the little finger, start with dots of milk then draw a line from the bottom upwards to form the fingers.

Clean the etching pen after each finger is drawn. Finish your design by drawing a few circle shapes to highlight Woody’s eyes.

Kiwis at the Worlds

New Zealand’s village of coffee members visited MICE to meet coffee idols in person, get inspired, learn from others, and have a whole lot of fun along the way.

It feels like a dream, but MICE2022 really did happen, and there’s plenty of New Zealanders in dress-up with photo booth evidence to show off the reconnections and good times that happened back in September.

An extra drawcard and highlight of MICE2022 was the World Barista Championship, and to have the premium event so close after a nine-year break, even the lowish Aussie dollar made Melbourne enticing.

Luise Metelka, our 2021 NZ Barista Champion competed on day one of the event, and there were around 30 New Zealanders in the stands cheering her on. It was the perfect opportunity to come together and show that we can put our normal business day aside to support our best.

Chris White of Altura Coffee was shepherding and shadowing judges. He told me: “It’s like having children. No one can prepare you for the experience of being on the world stage, but you know it’s going to be an experience.”

And an experience it was for Luise. “It was the most fun I had in a very long time, and I am so happy that the borders are open again and so many countries were able to come together. Catching up with old friends and finally meeting many of my idols was the highlight for me,” she says.

Benji Taiaroa of FEOH Espresso volunteered on the coffee bars, and says the highlight was being up close to the competitors. He also had the opportunity to meet those he had idolised for years.

“Making new connections with others from around the world, building relationships with roasters, baristas, farmers and to be able to share the experience with other coffee friends

from NZ outside of the usual café setting was incredible,” Benji says.

Joseph Heo of Coffee Supreme won the NZ MilkLab Barista Battle competition and was flown to MICE to compete in the competition’s international final where he placed runner up.

“It was a very refreshing and enlightening experience to see so many passionate industry people and leaders/ innovators gathered at MICE2022, sharing and indulging in information which may lead to the next development and advancement of the coffee industry,” he says.

Mike Murphy, Ko¯kako’s Managing Director commented that the expo was “full of Kiwi specialty coffee professionals either working the stands or helping to judge the World Coffee Championships”. “Much respect to all of the volunteers who give up their time to make this happen,” he says.

YJ Huang of Mojo Coffee in Auckland had won Best Newcomer and placed second in the NZ Barista Championship 2022. He used his prize money to buy a

ticket to Melbourne for MICE for the first time. “It was amazing just been able to see and learn new things from other countries in the coffee industry. I’m so glad I was able to experience these moments even just for two days. The number of Kiwis at MICE was crazy. We were everywhere, which showed the world how amazing and united we are,” he says.

Just like the latest barista technology, there’s always a New Zealander rocking up to help. From supporting the brew bar, to emceeing and showcasing in the stands, we added to the mix of quality coffee experiences, making the early starts and time away worth it. We’ve always said it takes a village, and we have a good one. With Anthony Douglas of Axil Coffee Roasters taking out the top prize on his home terroir, coffee in Australasia continues to connect, inspire and shine, while having a lot of fun.

For more information on the New Zealand Specialty Coffee Association, or to join, visit www.nzsca.org

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

Image: World Coffee Events.

Luise Metelka represented New Zealand at the World Barista Championship in Melbourne.

People on the move

People on the move

PHIL RESTALL – CEO, SEVEN MILES COFFEE COMPANY

Seven Miles Coffee Company (7MCC) has appointed Phil Restall as its new CEO, with current CEO Jenny Willits stepping down after five successful years in the role. She will remain a consultant until January 2023 to aid the leadership transition as required.

“True to my love of coffee and our wonderful industry, it was only fitting I didn’t move too far,” Hannah says. “Minor Figures was that perfect step, a business who holds coffee at the heart of everything they do. Joining Minor Figures as an International Channel Manager has been a wonderful bridge between my love for the industry and my past experience.”

Hannah completed high school in China, and is fortunate to speak Chinese. Upon returning to Australia, she completed a Bachelor of Asian and International Studies, and a Bachelor of International Business. It was this experience that encouraged Hannah to join Cerebos/Suntory, knowing their global reach and the potential opportunities.

Hannah’s new role at Minor Figures’ International Channel Manager has her overseeing the Asia-Pacific region. Minor figures has built a presence in export markets including Japan, China, Singapore, Korea, Hong Kong, Taiwan, Philippines, Indonesia, and New Zealand, which all fall under Hannah’s remit. Hannah’s challenge now, is to build localised market strategy and deliver the next stage of growth.

to share our point of view and help achieve our company-wide sustainability goals.”

Incoming CEO Phil was most recently Managing Director of Global Travel Retail at Beam Suntory where he successfully led its 10year strategic vision and path to recovery from the global impacts of COVID. During his career, Phil has worked across multiple channels and consumer sectors both within ANZ and globally.

To his new position at 7MCC, Phil brings passion for building teams, brands, and strong customer partnerships, with a strong belief in people, culture and collaboration.

“I am truly honoured to be following in Jenny’s footsteps and the opportunity to continue to build upon the legacy she’s created in partnership with her amazing team. I’ve always loved coffee so I couldn’t be prouder to lead this business during its next and most important phase,” Phil says.

WANTED: EMPLOYEES!

Is your business looking to fulfil a vacant position in the coffee industry? Tired of sifting through non-industry specific candidates via saturated marketing platforms and failing to find “the one”? Look no further. BeanScene has created a “Jobs” page on its website to help target industry-specific roles. Standard and premium listings are available. All job listings will be promoted through BeanScene’s weekly EDM and shared on BeanScene socials.

For pricing inquiries and more information, contact: COURTNEY WALKER courtney.walker@primecreative.com.au +61 481 736 890

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 Sarah Baker at sarah.baker@primecreative.com.au

BeanScene celebrates the latest industry appointments in the Australian and New Zealand coffee landscape.

LO CALLY ROAS T ED

SUPPORTING SUSTAI NABLE COFFEE PR OJECTS

¡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.