Bean Scene December 2023

DECEMBER 2023

A World-Class Coffee Magazine

On the Why automation presents a world of opportunity

2023 Roasters Directory Jibbi Little’s business empire 30 ISSN 1449-2547 No. 90

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Veneziano Coffee Roasters opens airside Franke Coffee Systems’ brand evolution

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contents 12 NEWS 14 STUFF ON THE SCENE

INDUSTRY PROFILES

17 KNOWLEDGE LEADER

Jibbi Little explains how she turned her world-renowned barista status into a business empire

20 CELEBRITY CHEF

Chef Gareth Whitton on how he found his sweet spot within the patisserie world

25 A WORLD OF OPPORTUNITY Franke Coffee Systems explains the evolution of the brand and celebrates its range of machines

34 THE UNSUNG HEROES

Coffee Supreme on how a wellmaintained machine elevates a café’s reputation

36 A MERLO MAKEOVER

Merlo Coffee details the multimillion-dollar refurbishment of its Bowen Hills café and roastery

38 FLAVOUR REIMAGINED

Naked Syrups explains how its range of flavourings can help cafés boost sales

40 FLYING HIGH

Veneziano Coffee Roasters brings Melbourne coffee culture airside

42 REMEMBER THE NAME

Star Outdoor explores how cafés can capitalise on the warmer months to enhance their image

44 FROM THE REGION

Riverina Fresh discusses how its rural roots have defined the company’s values

46 DARE TO BE DIFFERENT

Jake Mai of Stitch Coffee explains

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40 60 which MONIN syrups can take a café menu from good to great

32 NEW KID ON THE BLOCK

How Milklab helped SOHO Coffee Roasters become one of Adelaide’s leading specialty coffee providers

49 EQUIPPED FOR SUCCESS

Toby’s Estate Coffee Roasters promotes its monthly single origin program

54 SAY HELLO TO PHILOS

Kelly’s Distributors on how customers can make large-scale orders from their phones

60 BREWING BRILLIANCE

Arkadia offers cafés a way to transform their traditional beverage offerings

SKILL BASE

52 BETTER TOGETHER

56 FLAVOUR OF THE MONTH 58 IT’S IN THE APP

62 FLAVOUR MASTERCLASS

64 MORE THAN BEANS AND

MACHINES Head of Will & Co Josh Passaro looks back on the roaster’s 10year history

66 WELCOME BACK

The Melbourne International Coffee Expo to return in May 2024

68 ROASTERS SURVEY

Barista Attitude’s Pilot single boiler machine makes its way to Australian shores Barista Equip discusses current trends in the coffee machine market Third generation Mazzer family member, Luigi Mazzer, unveils his first official product launch xBloom on how the automated pour-over machine provides an all-in-one equipment experience

88 TRAINING TACTICS

Mia Munch of UCC Coffee on how to maximise workflow without rushing

90 ESPRESSO YOURSELF

Amy Zhang shares her 2023 World Latte Art Championship design

CAFÉ SCENE

Survey results and Milklab’s committment to sustainability

84 CAFÉ SCENE

A comprehensive listing of more than 950 roasters across Australia and New Zealand

92 A UNITED FRONT

70 ROASTERS DIRECTORY TECH PROFILES

28 MEASURING SUCCESS

Barista Group unveils the DiFluid Omni, an advanced roast and particle size analyser

30 ORCHESTRATING EXCELLENCE

Coffee Machine Technologies explains why the Orchestrale Nota is the ideal professional machine for the domestic market

Around Australia and New Zealand The Australian Coffee Traders Association’s November activities

93 NZSCA

How Tsubasa Nico Nozaki trained his mind and hands

94 GET TO KNOW

Danny Andrade – Australian Coffee in Good Spirits Champion

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CHIEF OPERATING OFFICER Christine Clancy christine.clancy@primecreative.com.au MANAGING EDITOR Sarah Baker sarah.baker@primecreative.com.au JOURNALISTS Hayley Ralph hayley.ralph@primecreative.com.au Dominic Morrell dominic.morrell@primecreative.com.au ART DIRECTOR/DESIGN Daz Woolley/Kerry Pert Franke Coffee Systems 17/36 O’Riordan Street, Alexandria, New South Wales, 2015 www.franke.com/au/en/coffee-systems

HEAD OF DESIGN Blake Storey

We couldn’t think of a better way to represent our final cover of the year than with an inner suburb covershoot with Franke Coffee Systems at its new Sydney showroom.

This marks BeanScene’s first automatic coffee machine featured on the cover, with Franke Coffee System’s new Mytico machine taking the honours.

Regular BeanScene photographer Jeff Mackay was on hand to help bring the shoot to life, along with Franke Coffee Systems’ Business Development Director Oceania David Downing who coordinated the Sydney shoot.

“I wanted to depict the premium, Italian design of the machine.

It took a while to capture the right lighting, but it’s so flattering on any countertop so it wasn’t hard,” Jeff says.

The team tried various angles and frames, capturing the touchscreen and the rich, deep coffee colour accentuated in the use of contrasting blue and yellow bespoke ceramic cups.

“What we’ve ended up with is a really cool representation that will hopefully make people take notice of one of the longeststanding machine manufacturers of the global coffee industry,” David says.

He says the Mytico product release was the highlight of the opening of the new state-of-the-art Franke Coffee Systems’ showroom.

“This is a landmark moment for Franke Coffee Systems as a business,” he says. “The modern space is a contemporary take on traditional European design to showcase the latest in professional coffee systems.”

BeanScene Editor Sarah Baker says having Franke Coffee Systems on the December cover is a mark of equipment evolution.

“The end result is not just about the quality of coffee but a reminder of the quality equipment that goes handin-hand,” she says. “The perception On the of automatic machines has come a long way. We’re seeing more venues looking for machines that are streamlined, workflow efficient, easy to operate, but still retain a quality output. Franke Coffee Systems is a brand that strives to achieve this and more, and it’s a significant step to have them on this edition’s cover.”

DECEMBER 2023

A World-Class Coffee

Magazine

Why automation presents a world of opportunity

2023 Roasters Directory

No. 90 30 ISSN 1449-2547

9 771449 254002

06

Jibbi Little’s business empire Veneziano Coffee Roasters opens airside

Franke Coffee System s’ brand evolution

DESIGN PRODUCTION MANAGER Michelle Weston BUSINESS DEVELOPMENT MANAGER Adele Haywood adele.haywood@primecreative.com.au CLIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au PHOTOGRAPHY Blake Storey, James Thomas, Jeff Mackay, Richard Tho CONTRIBUTORS Emma McDougall, Dominic Enthoven, Amy Zhang, Mia Munch HEAD OFFICE Prime Creative Pty Ltd 379 Docklands Drive, Docklands, Victoria 3008 p: 03 9690 8766 f: 03 9682 0044 enquiries@primecreative.com.au www.beanscenemagazine.com.au SUBSCRIPTIONS 03 9690 8766 subscriptions@primecreative.com.au BeanScene magazine is available by subscription from the publisher.

The rights of refusal are reserved by the publisher.

ARTICLES All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

COPYRIGHT

BeanScene magazine is owned by Prime Creative Media and published

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

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

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.

Dominic Enthoven is the Secretary of the Australian Coffee Traders Association (ACTA). Dominic joined ACTA in April 2022 after a career in shipping with long term positions in South America, the United States and, since 2005, Australia. While in the US, Dominic’s first exposure to the world of coffee came with annual contract negotiations. Dominic’s role with ACTA encompasses both coordinating national events, as well as acting on behalf of members as ‘a single voice’ when taking up key matters of common interest or concern before local authorities.

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.

Mia Munch is a barista trainer for UCC Coffee. She has worked in the industry for eight years as a barista, café manager and trainer. She brings her passion for coffee and service to every training session she leads.

Mia enjoys helping budding baristas understand the way they make coffee on a deeper level so the busy café days are less daunting.

A word from the Editor

A front row experience ho are you, and where did you come from? It’s a question hailed as a marker of identity, and one that exposes your past, heritage, and cultural connection.

It’s a question I’ve always struggled to answer. My father’s parents have British ties, and my mother’s parents were born in Egypt with Maltese/Italian lineage. They spoke French/Italian until they migrated to suburban Melbourne in the 1950s.

We all have a history, and so does the coffee we drink. It’s a topic explored in Accademia’s latest exhibition, ‘Coffee Migrant, Migrant Coffee’.

I was fortunate to attend the preview in Florence, Italy, which explores the phenomenon of Italian migrants through the lens of coffee. It highlights the Italian contribution to its production first, and then consumption. Italy’s love for espresso was brought to Australia in the 50s and 60s and birthed the foundation of our espresso culture, and the industry we celebrate today.

From the moment I arrived in Italy, I had eyes for espresso only. I would seek out traditional Italian coffee bars, local tabacchi shops, the occasional specialty venue, and watch the theatre unfold. I paid for the coffee first at the designated cashier, ranging from 90 cents to Є3 at its peak (for the record it was Caffè Florian in Venice, one of the oldest coffee shops in the world). I would take a standing position at the bar, exchange a friendly “buongiorno” with the barista, and watch them orchestrate multiple orders on a four-group machine. In return, I’d receive a cup and saucer of golden liquid carefully placed in front of me within seconds.

I observed the personal interactions between the barista and customer, talking about local news and plans for the day, before a few quick sips and an empty cup signalled the end to the theatrical experience. It’s a coffee drinking country that’s still steeped in tradition, while so many other countries converge to the pressures of volume, and the expectation to deliver the highest quality cup, in the shortest amount of time. It’s an interesting parallel, and one the industry continues to tussle with. The truth is, there’s hardly anything that technology, AI, and robotics can’t achieve, it’s just a matter of how and where we embrace it. It will take our industry to the next stage of development, then it’s up to our baristas and café operators to select the experience they want for their customers.

Just like Italian migrants proved that humans and coffee share a common fate for travel, maybe the next phase will be humans and coffee sharing a common fate for technology and its boundless limits.

SARAH BAKER

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

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NEWS

JAE KIM WINS TOBY’S ESTATE SWIRL CLUB MELBOURNE HEAT Independent barista Jae Kim won Toby’s Estate’s Swirl Club Melbourne heat, which took place on 28 September at the Slayer Showroom.

“I feel great,” says Jae. “I’m so excited and honoured to have won this competition.”

Among the 32 competitors, Zhao-Ting (Tim) Wu of Cote Terra placed second and Leo Huang of Niccolo Coffee placed third.

Jae had originally planned to travel to Korea for a holiday before a last-minute delay, and entered the competition a week before it took place, to “have some fun”.

“I didn’t even read the rules of the competition until [the day beforehand],” he says. “It ended up being a blessing in disguise, because I didn’t give me much time to overthink and let my nerves get the best of me.”

Jae says he approached each of the six unique rounds of Swirl Club by taking a deep breath and remaining calm.

“I just focused on what I needed to do at each round. I tried not to think about it too hard,” he says.

Out of the six rounds, Jae believes he performed best in the ‘Froth Monster’ stage, in which baristas had to pour six

Melbourne Swirl Club top three, from left: Zhao-Ting (Tim) Wu, Jae Kim, and Leo Huang.

piccolos using one large jug and fill the piccolo cups up to the prescribed line.

“I used to compete in latte art competitions, so I knew how to split the milk between two jugs and pour the precise amount required,” says Jae. The round Jae struggled with the most was the final cup tasting round called ‘Triangulation of Doom’. The final two contestants had to taste the odd one out of three coffees.

“I was most nervous during the last round. I just closed my eyes and shut out the noise, focusing on the taste profiles of each

espresso,” he says.

Jae’s first-place prize includes $3000 cash, and prizes from event sponsors. He plans on using this prize money during his rescheduled trip to Korea.

“I’m excited to visit Korea in two weeks and spend this money with my family. I want to buy some more toys for my baby,” he says. “It’s my way of saying ‘thank you’ to my wife for always supporting me and taking care of our baby while I’m competing in competitions like this.”

Toby’s Estate thanks sponsors Slayer Espresso, Riverina Fresh, ACME, and BWT.

WCC RULES AND REGULATION UPDATES; WLAC AND WCIGS GO TO COPENHAGEN The Specialty Coffee Association (SCA) has announced updates to the 2024 World Coffee Championships (WCC) season.

Modifications to the World Brewers Cup (WBrC), taking place at the Specialty Coffee Expo in Chicago, United States, from 12 to 14 April, include changes across beverage definitions, coffee evaluation, and barista evaluation procedures. The coffee evaluation section has been adjusted to clarify procedure when competitors do not give instructions and temperature references have been removed. In the open service round, the barista evaluation procedure ‘attention to details’, ‘coffee knowledge and proper use of equipment’, and ‘presentation’ categories have been rephrased for additional clarity.

Both the WBrC and World Cup Tasters Championship had minor updates to rules on consistency across competitions, including clarifications around conflicts of interest, and more clarity around the role of the Judge Operations Lead team.

The 2024 World Barista Championship will also see several new rules and regulations. The changes primarily focus on minor language clarifications to current practices around judging, conflicts of interest, and the milk beverage.

Additionally, the tactile experience section

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The World Brewers Cup rules were updated for consistency.

of the espresso evaluation protocol has been updated for the 2024 event, to be held at World of Coffee show in Busan, Korea, from 1 to 4 May. The WCC Competitions Strategic Committee oversee updates to rules and regulations. The volunteer leadership group meets regularly to work on strategic initiatives that foster the competition community and keep the

competitions moving forward.

The announcement also confirms that the 2024 season will end with four championships in Copenhagen. The Cezve/Ibrik Championship, World Latte Art, World Coffee in Good Spirits, and World Coffee Roasting Championships will take place at World of Coffee Copenhagen, Denmark, from 27 to 29 June.

BIOPAK HELPS OZHARVEST DELIVER 20,000 MEALS TO PEOPLE IN NEED The campaign will see a limitededition compostable Christmas cup at participating cafés.

Australian B Corp and sustainable packaging enterprise BioPak is supporting food rescue organisation OzHarvest with a Christmas cup campaign launch, with the goal to deliver 20,000 meals to people in need this holiday season.

The new campaign will see a limitededition compostable Christmas cup at participating cafés and businesses across the country, encouraging coffee lovers to donate

via a QR on the cup, where as little as 50c can help provide one meal to someone in need.

“We are incredibly proud to continue our ongoing partnership and work with OzHarvest,” says BioPak CEO Gary Smith.

“While Christmas is often a joyful occasion, we acknowledge that this time of the year can be incredibly hard for many families and individuals in our community.

We hope to achieve our goal of delivering

Image: Richard Tho

NUNO PARK OF CHERRY BEANS COFFEE ROASTERS WINS NSW AEROPRESS CHAMPIONSHIP

Nuno Park of Cherry Beans Coffee Roasters has won the 2023 New South Wales AeroPress Championships staged at Ona Coffee in Sydney on 19 October.

Sydney barista Mohamad Ali Malli placed second while Michael Rast of Toby’s Estate Coffee Roasters placed third.

Nuno beat 36 other hopefuls to take out the title and will now head to Melbourne, Australia to contest the World AeroPress Championships from 1 to 3 December 2023.

The World AeroPress Championship is a global coffee-making competition, designed to find the world’s best cup of AeroPress coffee.

Each season is comprised of a series of

Nuno Park (far right) will compete in the Australian AeroPress Championships.

regional and national competitions, run by independent hosts across 60 countries, which culminates with the World AeroPress Championship final.

The competition is a multi-round elimination tournament. In each round, three competitors face off against each other, simultaneously brewing a single cup of coffee using the AeroPress brewer.

The judges evaluate each coffee and make their own assessment as to which is the best, based solely on personal preference. On the count of three, the judges simultaneously point to their favourite coffee, moving the winner on to the next round while eliminating the losers.

20,000 meals to people this holiday season and help OzHarvest continue to make a positive impact, both for our planet, and for those in need.”

The campaign aims to raise $10,000 which will enable 20,000 meals to be delivered to people in need across the country, with $5 (about the price of a cup of coffee) helping feed 10 meals.

According to OzHarvest, data released by the FoodBank Hunger Report shows there are now 3.7 million households in Australia who have struggled to put food on the table in the last 12 months.

“In our so-called ‘lucky’ country it’s devastating to think that food is often crossed off the list of things families can afford. We see the need in the communities every day and are doing our best to make sure good food gets to those who need it most, but often there’s just not enough. The simple act of buying your coffee in a BioPak cup will help us feed more people in need this Christmas,” says OzHarvest Founder and CEO Ronni Kahn AO.

CAFESMART ANNOUNCES 2023 INDUSTRY AWARDS CafeSmart has acknowledged the fundraising efforts of 44 roasters and 717 cafés across Australia through a series of awards.

National homeless charity, StreetSmart, advocates for the fight against homelessness in Australia through this coffee-led fundraiser.

Single O held its position as Top Roaster Champion for CafeSmart 2023, connecting 89 café customers to the event, who they supported with free beans for the main fundraising day.

Grinders Coffee has been recognised for its efforts in recruiting and raising funds as a Roaster Partner for the first time. The roaster matched all funds raised by its customers.

Five Senses finished second as Top Roaster Runner-Up, and Ona Coffee, Allpress and Locale rounded out the top five roaster performers.

Kwik Coffee Bellevue was named the Top National Fundraiser, and this year’s photo competition winner.

Toby’s Estate Chippendale was runnerup for its national fundraising efforts, and Yahava Koffeeworks Swan Valley, Told you So, and Secondeli Cafe completed the top five fundraising cafés. Allee Espresso was the top fundraising new café to the program.

CafeSmart 2023 has raised more than $145,000 so far.

beanscenemag.com.au 13

PRODUCTS

Stuff on the scene Fiorenzato AllGround Sense Fiorenzato has introduced the AllGround Sense, an integrated scale grinder designed to excel in any environment while leaving no gram unmeasured. The AllGround Sense stands as a highperformance grinder, catering to both home enthusiasts and the specialty coffee community.

This versatile grinder guarantees maximum yield and accentuates the coffee’s aromatic nuances, all thanks to its instant grinding capabilities and tailored display. The AllGround Sense boasts burrs crafted from a food-grade material, measuring 64-millimetres in diameter, and sports a durable dark titanium coating, ensuring longevity and exceptional coffee taste. First pre-orders arrive mid-December, but availability of this exceptional grinder is limited. Be well-prepared for the holiday coffee rush by visiting Coffee Machine Technologies for further details.

For more information, visit coffeemachinetechnologies.com.au

Etzinger etzMAX Etzinger grinders are designed, manufactured, and built in Liechtenstein, Western Europe. Experts in automation and engineering, Etzinger specialises in technical solutions and accuracy born from a devotion to coffee. The high-precision etzMax grinder introduces grind-by-weight technology among a host of new features for conical burr grinders. Seven years of research and development by Christian Etzinger, an aeronautical engineer and veteran burr developer, has led to the launch of etzMAX. Barista Group proudly distributes the etzMAX-light and etzMAX-plus. Each grinder can be upgraded with interchangeable cone/ burr options including Light Cone (standard), High Cone, and Filter Cone to suit your brewing needs.

For more information, visit baristagroup.com.au

Barista Hustle AutoComb The AutoComb hand powered Weiss Distribution Technique (WDT) tool spins 12 carefully arranged needles at high speed to consistently distribute grinds and break up any clumps, which ensures the bed is ready for tamping, and an even extraction can be achieved. Built for speed and durability, the AutoComb is ideal for brutal hospitality environments, while its easy-to-use design means that it’s just as effective for the home barista. Regardless of how the grinds started, using the AutoComb will ensure coffee grinds are well-distributed quickly, with the entire process taking less than five seconds, and minimal skill or effort required. Featuring adjustable needle depths, additional replaceable needles, and a deliberately over-engineered design, the AutoComb is built to last.

For more information, visit www.coffeetools.supply

Milklab Limited Edition Merch Collab Milklab has teamed up with Aussie sustainable apparel brand The Common Good Co. and local Australian artist Luke John Matthew Arnold to create a range of clothing and accessories that are made with baristas and coffee enthusiasts at heart.

The exclusive ‘Made with. Made For. Baristas’ collection is a blend of creativity, sustainability, and style. The range will be available exclusively from the online Milklab merchandise store. Get ready to stand out in the café with this new collection, and make the coffee-making experience even better.

For more information, visit shop.milklabco.com

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Merlo Coffee Designer Cups Merlo Coffee Roasters is set to update its iconic blue takeaway cup featuring artwork from local artists.

Earlier in the year, Merlo Coffee Roasters put a call out to creatives nationally, inviting artists and designers to submit entries into its takeaway cup competition. After receiving hundreds of entries and much deliberation among the judging panel, Merlo will soon launch a new designer range of both Merlo branded, and unbranded, takeaway cups for retail stores, as well as its wholesale network.

Merlo has worked closely with BioPak to ensure the new creative approach also offers improved environmental benefits. The new Aqueous takeaway cups are manufactured using a unique waterbased dispersion coating that significantly reduces the amount of material needed. Food safe, odourless and leak proof, the cups are certified to AS5810 home compostable standards, meaning they can be disposed in your backyard compost bin.

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

Veneziano Cold Brew range The new and improved Veneziano Cold Brew range consists of four refreshing, dairy-free coffee-in-a-can drinks. After lots of testing and tasting, the new line-up includes existing crowd favourites Straight Up and Oat Latte, and newcomers Chai Latte and Neapolitan.

The cans are preservative and additive free and contain just water and coffee. Straight Up is a Colombian and Brazilian blend that is brewed slowly over 24-hours to create a velvety, refreshing coffee with notes of toasted cashew, sweet spice, and honey. Oat Latte is a creamy, slightly sweet latte that features Veneziano Coffee Roasters’ Elevate blend. Chai Latte is spicy, subtly sweet, and low caffeine, taken from the roaster’s artisanal chai brew blend of whole leaf black tea and spices, and paired with oat milk. Neapolitan is inspired by the childhood classic, Neapolitan ice-cream, and is a balanced combination of strawberry and chocolate notes mixed with oat latte.

For more information, visit venezianocoffee.com.au

RELIABLE AND ESSENTIAL The Super Jolly V Up by Mazzer is the newest addition to the V line range. Reliability and ease of use makes this grinder the essential tool for small to medium sized coffee businesses. Featuring a functional display touch panel and portafilter-activated dosing for hands free dosing all whilst maintaining consistent results and low retention.

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NEW COLOURFUL DISPLAY TOUCH PANEL

The #1 plant-based milk * used by Australian cafés Proudly made in Australia with 100% Australian Oats, MILKLAB Oat has a mild oat flavour and no added sugar delivering a natural subtle sweetness that complements the flavour of espresso coffee.

Designed in true MILKLAB style in collaboration with baristas to texture, stretch and pour with high performance.

Order from your local distributor today! *Café Culture, Australian Café Market Pulse Report, 2021.

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KNOWLEDGE LEADER

SECRET TO SUCCESS

A Little goes a long way

I

Rawirat Techasitthanet, better known as Jibbi Little, explains her journey through the specialty coffee industry and how she turned her world-renowned barista status into a business empire.

f you’re no stranger to the Australian specialty coffee scene, chances are you’ve heard of the accomplished barista and coffee professional Jibbi Little. She’s established, has a loyal following and a consumer base spanning the country, but her passion and vision makes it feel like she’s just getting started.

“A lot has happened since I made my first coffee as a barista. I’ve grown up a lot, found my way and my purpose in the world,” Jibbi says.

Jibbi’s dedication to the coffee industry began when she moved from Thailand to Sydney, New South Wales in 2007. She was working part-time at The Coffee Club while studying when she discovered her love of latte

art, and quickly gained recognition for her talented designs.

“I initially took the job for financial support during my studies, but I soon discovered that latte art fascinated me with its creative aspects. Coffee became an avenue for continuous learning and growth for me,” Jibbi says.

beanscenemag.com.au 17

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Jibbi Little says the key to perfecting latte art is nailing the basics. Everything is a combination of a heart, leaf, or tulip pattern. Simple adjustments allow the barista to pour different patterns in different ways and help make interesting designs in the cup. The most unusual vessel Jibbi has poured latte art into is a bottle cap.

KNOWLEDGE LEADER

Jibbi was the winner of the inaugural Australia’s Richest Barista competition.

In 2017, Jibbi expanded her craft by becoming a coffee roaster and launched her own brand, Jibbi Little Coffee Roasters. This decision allowed her to further explore her creativity and introduce new flavours to the market. Since then, she has been awarded 31 medals in various coffee roasting competitions including the Australian International Coffee Awards.

“I started roasting coffee to deepen my understanding of every aspect of coffee, including extraction, grinding, taste, variety and roasting. It also allowed me to expand my income streams,” says Jibbi.

“One of the things I love about being a coffee roaster is crafting the best coffee experience and expressing my creativity, but roasting under my own brand is my favourite part.”

A RECIPE FOR SUCCESS

Jibbi has achieved numerous accolades in various coffee competitions that have established her as a leading figure in the industry. In 2019, she won the Australian Specialty Coffee Association (ASCA) Australian Latte Art Championship and placed 11th in the World Latte Art Championship. Jibbi says some of her fondest memories in her coffee career are winning the 2022 World AeroPress Championship and 2023 Australian Comandante Championship.

“For a decade, my goal has been to focus on personal growth because I want

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to live a more purposeful life. Every year, I like to join a coffee competition, as I learn lessons through my mistakes. For me, coffee competitions are about self-growth and selfimprovement. The mistakes I have learned from have been worth it,” says Jibbi.

Jibbi says her approach to competing involves thorough research on the format, rules, and winning history of the competition, and focusing on innovative ideas to elevate the taste of coffee.

“I’m always eager to showcase my identity through latte art, make customers happy, and challenge myself to overcome stage fright,” she says.

Jibbi’s most recent victory was achieved at the 2023 Melbourne International Coffee Expo, where she won the inaugural Australia’s Richest Barista competition and claimed $25,000 in prize money.

The event was a knock-out format, fast-paced competition designed to exhibit incredible barista talent to the global coffee industry.

“Winning the Australia’s Richest Barista competition was a source of great pride for me, given that it demanded a fusion of skills from multiple coffee competitions, including the barista, latte art, and cup tasters competitions, with formats quite similar to those on the global stage,” Jibbi says.

“With my winnings, I hope to open my own coffee shop in Sydney.”

Jibbi entered the competition to

demonstrate her skills in all aspects of coffee preparation and tasting. She faced her biggest challenge head-on, the barista category round and her “Achilles’ heel”, triangulation cup tasting.

“I usually have problems with barista competitions, especially with cup tasting,” she says. “This competition, I wanted to prove I could fix my problems. I knew all I had to do was trust and believe in myself.”

FROM VISION TO CREATION

Jibbi is not only skilled as a barista and latte art specialist, but she is also the Founder and Chief Designer of the Jibbijug milk pitcher. Conceptualised in 2016, Jibbi says she was driven by a desire to create a unique jug design that aided herself and other baristas in pouring intricate latte art patterns.

“The Jibbijug has been meticulously crafted with versatility in mind, aimed at solving the customer’s problems with a product that excels in performance, aesthetic and purpose. The product is not only functional, but also effortlessly stylish and is the go-to choice for coffee professionals everywhere,” she says.

Jibbi says the signature embossing on the jug originated from requests for autographs on milk pitchers.

“During the development stage, I decided to use an original swan design instead of my signature on the Eagle spout Jibbijug, a pattern that helped me win the

2016 ASCA New South Wales Latte Art Championship. Jibbijug was the first brand to engrave its logo into the metal, ensuring the highest quality and durability. Combining the embossed idea with the swan design played a pivotal role in establishing the Jibbijug brand as it is known today,” she says.

Going beyond the standard options, Jibbi says her commitment to meeting specific design needs for cafés has evolved.

“Elegant patterns and ergonomic functionality have led to the creation of various versions, catering for specific needs including a small or big handle and varied weighted jugs to suit any trend,” she says.

“Our focus is on a lightweight jug for easy control and less effort in latte art. I’m also keen to improve colour coatings, polishing and design each year for the highest-quality jug that complements latte art.”

Jibbi adds that Jibbijug’s seven-year presence in a competitive market reflects strong loyalty from customers who appreciate the jug’s unique design and limited availability, adding significant value to the brand.

“Customers connect with Jibbijug because of its elegant swan logo and the jug’s capability to boost their confidence in crafting delicate lines, simplifying the practice of latte art. The pointed spout provides better control for precise latte art designs,” she says.

“Seeing Jibbijug widely used, especially by less experienced baristas, brings me immense happiness, as Jibbijug stands for perseverance and always giving it your all.”

Jibbi Little Coffee Roasters’ beans are ethically sourced from a variety of regions.

In addition to her competition triumphs and entrepreneurial ventures, Jibbi also serves as a Cup of Excellence (CoE) Judge, Q-grader and ASCA Sensory Judge. She has judged events such as the 2022 and 2023 International CoE Sensory competition, The Alternative Dairy Co. Barista Smackdown in 2023, as well as the 2023 Australian AeroPress New South Wales heat.

“Judging is a fantastic way to network with other coffee professionals and develop your palate, technical proficiency and the art of giving constructive feedback. The process of judging my peers, giving them honest feedback, and having them respect that feedback, is deeply rewarding,” Jibbi says.

Jibbi looks forward to continuing to grow her roasting and milk pitcher businesses, as well as helping junior baristas unlock their full potential.

“I host coffee training classes and seize the opportunity to share my knowledge and positive energy with new baristas in the coffee industry,” she says.

“My advice to anyone looking to upskill or compete is to dive wholeheartedly into the category you are passionate about, and dedicate yourself to thorough study, in-depth research, and a practice routine like never before.”

Almost 20 years into her coffee career, Jibbi always has her eye on opportunities, and can’t wait to see what the future holds.

“My journey in the past few years has encompassed personally putting hours of effort into tasting, cupping, designing and brewing coffee to achieve premium results,” Jibbi says.

“To all of my latte art followers who know me as Jibbi Little ‘The Latte Art Queen’; my roasting has not taken my focus away from latte art but allowed me to enhance my complete experience from bean to cup.”

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CELEBRITY CHEF

Talent for tarts

Pastry chef Gareth Whitton on how he found his sweet spot within the patisserie world, becoming a ‘batch boy’, and why Australia’s renowned coffee culture is part of a blank canvas approach.

By Sarah Baker

20 beanscenemag.com.au

Tarts Anon is the result of Gareth Whitton’s vision to do one thing and do it well – produce quality and approachable tarts.

alking through the doors of Cremornebased venue Tarts Anon in Victoria, could be mistaken for any innercity suburban coffee shop. It’s small and cosy with a La Marzocco KB90 sitting on the benchtop. At the front of the shop, the aromas of freshly brewed coffee intertwine with the buttery, pastry goodness of freshly baked tarts, carefully displayed in perfectly cut slices that appeal to the customer eye, and tastebuds. At the back of the adjoining venue is Square One, a coffee roastery that conveniently supplies the patisserie out of its Probat roaster.

“It really is the best of both worlds – tarts and coffee – which I’m obsessed with,” says Tarts Anon Co-Founder Gareth Whitton.

Baking tarts was only intended to be a side hustle for the former Dinner by Heston Head Pastry Chef.

Gareth had experienced burnout in an industry he wasn’t feeling fulfilled in, and had considered leaving the hospitality sector for an accounts management role. Instead, when COVID-19 hit, Gareth lost his job and spent a few months packing shelves at Woolworths. Baking sourdough at home was his only cooking connection until he realised it was a passion he had taken for granted.

Gareth started Tarts Anon while working as Lune’s Kitchen Manager

where he was responsible for the creative design of pastries. It wasn’t until he met restaurateur Nathan Toleman, Founder of The Mulberry Group and owner of Square One roastery, that he was offered the kitchen space and opportunity to take his hobby to the next level.

“Coming from the commercial kitchen world, I had been determined to stamp out night work altogether, so to merge my love of cooking with coffee through the development of a café and patisserie business was something I was genuinely excited about,” Gareth says.

“I always felt that coffee was something Dinner by Heston in Melbourne did so well because of its desire to excel (in partnership with Proud Mary Coffee Roasters), and now I get to integrate coffee into my business in a way I can be more hands-on and knowledgeable about.”

That integration is evident by Tarts Anon’s menu, which at the time of BeanScene’s interview, listed an espresso custard tart with a hazelnut caramel.

“The bottom half is like a dulce de leche that we mix with hazelnut praline; a firm, chewy, tacky kind of hazelnut caramel. The top layer is an espresso custard which is baked, then portioned and brûléed with a caramelised sugar on top,” Gareth says.

For the espresso custard, Gareth used excess espresso from split single shots.

“At one point we had a whole shelf in the

freezer of frozen espresso because I couldn’t bring myself to throw away. You name it, we’ve done it: tiramisu, chocolate and coffee cake etc. We’ve toyed around with so many coffee ideas but the espresso tart has been the most successful,” Gareth says.

He says tarts are the most technical pastry application one can make without the need for specialist equipment, and a dessert that transcends across generations.

“We let the tart make sense no matter the context, but at the same time make it approachable, refined, and special. There’s also a lot of creativity in introducing texture and cooking techniques that you wouldn’t necessarily see in tarts,” Gareth says.

“We somehow work it into a tart shell, which I think is a great vessel because it’s easy to carry and negates any need for a biscuit or crumble for added texture.”

As a young pastry chef, Gareth says baking tarts was always his ‘go-to’ when he wanted to impress friends and family, and the one dessert he’d come back to because of its versatility and superiority over cakes.

“Baking a custard inside a dish is brilliant but baking it inside a tart shell and being able to eat the whole thing is an extra nice touch. That’s probably why I have an affinity with it,” he says.

Gareth may be known as the “dessert guy” to his mates, but he’s also been the “coffee guy” in every venue he’s worked at.

“It was always me who would make the morning round of coffee for the kitchen staff. There are five boys in my family, and I think at one point or other in our lives, we’ve all worked as baristas,” Gareth says.

“Coffee making is very much in my blood. Growing up, my mother was a passionate barista who ran her own café in Bowral, regional New South Wales, with a girlfriend. I would work part-time in the café after school, helping clean up and cook on the weekends. It wasn’t until I was a bit older, around 18 or 19, that I really started to enjoy coffee as an art form.”

Gareth spent his childhood in Bowral, and a few years living abroad, first in the Netherlands, then United Kingdom.

“Directories back then weren’t well equipped to give you an idea of where to find good coffee. I had to actively travel long distances to find something that was on par with what you can find 20 of in Collingwood. There were times I would travel from my house in Hammersmith (West London), up to Kings Cross, or across the other side of the city to Brick Lane in East London where’s there more Australians and an indie culture.”

In the Holland countryside, Gareth worked at a fine-dining establishment with an “atrocious” coffee program that served single-serve pods to restaurant diners. He didn’t find much better in France.

“If you look at Paris as this bastion of

beanscenemag.com.au 21

CELEBRITY CHEF culture with amazing chocolates, breads, food, and wine – all the things they do so brilliantly – then you think surely the coffee is going to be of an acceptable level, but it wasn’t. It was the same in Bruges (Belgium), the home of chocolate and waffles. When I ordered a latte, it looked like a Nescafé commercial with a peaked foam on top. I couldn’t finish it,” Gareth says.

Instead, he cites New York, Los Angeles, San Francisco, and Portland as having great coffee standards. In addition, he says Scandinavia delivered filter perfection, with coffee cities that were “more progressive, trendy and forward thinking”.

Coming back to Australia has given Gareth a deeper appreciation for the country’s renowned coffee quality, which he says is largely due to the country’s DNA and “blank canvas” coffee approach.

“I think it’s due to the fact we have such a young culture, and the relevance of Italians interwoven with people who have a passion for quality coffee. There’s also the fact that we’re not entrenched in tradition. A lot of it comes down to having a good Gross Domestic Product, and up until recently, good financial freedom that would afford you the luxury of good coffee,” he says.

“We’re never going to be at the forefront culinarily in Australia, which I accept, but I’m still very proud of what we have done.

Vegan friendly

In terms of coffee, however, it’s something we’ve been able to move in leaps and bounds. There’s nothing we can’t access in Australia that’s available anywhere else. We have great dairy, can source great beans, and have the financial freedom to pursue coffee as a profession, which has evolved into a craft, and science.”

When Gareth first moved to Melbourne eight years ago, he stopped buying coffee out and opted to drink it at home. He got heavily into filter coffee, bought a Moccamaster, and almost moved away from espresso altogether.

“I was a ‘batch boy’ for the longest time.

I went down a rabbit whole of tutorials and nerdy coffee reels on Instagram,” Gareth says.

He gravitates towards nut, caramel and toasty flavour profiles, opposed to red fruits, passionfruit or pineapple, and lighter roasts with more herbaceous qualities. Nowadays, his consumption depends on his location and time of day. In the morning, Gareth enjoys a flat white, made on his La Marzocco Linea Micra, a 10-year anniversary present to himself and his partner.

In the afternoon, he tapers to batch brew or long blacks, or enjoys a tall cold brew on a hot day.

Quite often, Gareth will enjoy a coffee post-cycle. His love for the cycling community has been the catalyst for his

second Tarts Anon café and patisserie, located inside cycling apparel store Pedla.

“Sometimes in good weather, we’ll have 40-odd cyclists sitting around at 9am on a Friday morning drinking coffee and eating pastries. Coffee is really good for building community, and that’s what we’ve done with our cycling group,” he says.

This sense of community is also felt within the patisserie world, with Gareth’s appearance on MasterChef Australia fuelling the Australian community to support his talent for tarts.

He says timing has played a pivotal role in the business’s success, as has the people he’s met and established connections with along the way. He recognises that now is the time to make hard choices, and hopes a new cookbook, the search for a third and interstate Tarts Anon venue, and his appearance on TV Show Dessert Masters, will play a role in this next chapter.

“We want to focus on the things we’re currently doing and better them. Once we get a good foundation we will see what our opportunities are, and hopefully curate my own brand,” Gareth says.

“In pastry production, you’re constantly creating, which I enjoy. For the most part, I’m working with my hands, and I’m enjoying being back in the kitchen and having a work-life balance. I’m doing things for myself now, and I love it.”

Limited only by your imagination

Australian made

Gluten free

No artificial flavours

No added colours

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

We believe in the greatness of small things and exceptional routines www.barista-attitude.com

COVER STORY

A world of opportunity Franke Coffee Systems explains the evolution of the brand and celebrates its range of machines, the purpose of being a manufacturer, and its success in the Oceania region. daptability is part of Franke Group’s pioneer DNA. For more than a century, it has determined how Franke has seized unique opportunities to drive change. This is how Franke Coffee Systems, a division of the Franke Group, develops complete systems for professional automatic coffee machines, and takes innovation one step further.

“Franke Coffee Systems is a worldleading solutions provider of automatic coffee machines for professional coffee making. Its passion for the best coffee quality motivates the company to elevate the customer experience through state-of-theart revolutions,” says Franke Coffee Systems Business Development Director Oceania David Downing.

“By thinking outside the box and listening closely, our coffee solutions offer technological innovations, quality designs and reliable performances that our customers can truly value, all backed by a tradition of Swiss craftsmanship and precision engineering.”

Headquartered in Aarburg, Switzerland, Franke Coffee Systems has more than 850 employees worldwide and a global service and sales network. Together, they strive to continuously develop outstanding coffee solutions, enabling customers to craft memorable coffee moments.

“When we consider the industry now, we have automatic milk steamers, tampers, touchscreens, telemetry — the whole process is technology driven. At Franke, we know automation provides consistency and reliability, and aids the barista in their daily tasks without taking over completely,” David says.

“We all use technology in our daily lives.

The coffee industry is no different.”

A MACHINE FOR EVERY NEED

Today’s specialty coffee consumers expect both convenience and consistent in-cup quality from their coffee, wherever they go.

A great cup of coffee has become an essential experience, whether one seeks a perfect espresso in a high-end restaurant, at the neighbourhood café, or in self-serve locations such as an office or convenience store.

Franke Coffee Systems offers a wide range of automatic innovative solutions designed to

The Mytico line is Franke Coffee Systems’ latest professional machine offering.

beanscenemag.com.au 25

COVER STORY

David Downing is Franke Coffee Systems’ Business Development Director for Oceania.

enhance coffee offerings and keep operators ahead of the competition.

“The A Line product portfolio is based on technological innovations, quality designs and reliable performance, ensuring exceptional beverages for guests every time,” David says.

Each machine in the A Line product range is adaptable according to design, size, performance, operation, space and beverage choice.

“An intuitive user interface guarantees easy operation with minimal skills and training. Additionally, Franke provides multiple cleaning options to meet the highest hygiene standards, whether it’s a semi-automatic or fully automatic process.

This allows baristas to focus on delivering exceptional coffee experiences while the cleaning process takes care of itself,” says David.

To cater to the increase of coffee consumption and high-end demands of customers, Franke Coffee Systems introduced the BeyondTraditional product category in 2023, and with it, the new Mytico product line. The first two models within the Mytico line, Mytico Due and Mytico Vario, include a large variability of beverage options on two eight-inch touchscreens.

“Each machine has two coffee modules, allowing two operators to run the machine at once. With minimal effort and training required and a compact design that fits easily on your countertop at an ideal height for better customer interaction, Mytico maximises efficiency and effectiveness for a

26 beanscenemag.com.au

more streamlined service,” David says.

“The machines also have Barista Modules with a traditional Franke S1 steam wand and a Autosteam Pro S3 steam wand that automatically froths milk to the ideal consistency, ensuring barista-made quality with every coffee.”

David says while the machine models look similar, the two possess distinct qualities.

“Mytico Due prioritises barista-quality service with a two-step preparation using fully automated or traditional steam wands and a modern design. Its automated operation and intuitive design, coupled with a low machine height, enable baristas to easily engage with customers,” he says.

The automatic machine has a daily capacity output of 300 cups. The Franke automatic cleaning system supports this volume by maintaining hygiene standards.

The patented Franke iQFlow intelligent coffee extraction technology also ensures a consistent, high-quality coffee in each cup. “iQFlow allows the user to personalise multiple flavour profiles and efficiently extracts the full aroma, flavour, and body from every roasted coffee bean, revolutionising the traditional extraction concept. This intelligent technology distils more flavour under constant, uniform pressure throughout the entire extraction time, thus enabling consistent, individual taste profiles,” David says.

Mytico Vario, on the other hand, contains a higher daily capacity output of 360 cups.

David says it features a simple configuration, automated operation, and an integrated

milk system. He says different milk and milk alternatives can be prepared at the same time on both the left and right coffee module.

“The integrated milk system helps reduce milk waste and opens up an additional beverage range, while the steam wand allows more variety with milk or plant-based alternatives,” David says.

“Franke’s FoamMaster technology provides the unique ability to pre-set a custom foam profile for each beverage and milk selection, allowing your customers to enjoy barista-style coffee at the touch of a button. Whether they choose hot coffee with milk or a milk alternative, light foam or more, every cup can be consistently executed to suit their preferences.”

Franke Coffee Systems also unveiled its PrecisionFoam technology at Host Milano.

New to the Mytico Vario model, this feature allows the barista to produce milk foam in the desired quantity, temperature, and consistency.

“The PrecisionFoam technology uses accurate flow meters that dispense the correct pre-programmed quantity of milk mixed with the correct amount of air,” David says. “The built-in FoamMaster technology guarantees the perfect foam texture and consistency every time.”

The company’s presence at Host Milano also revealed a sneak peak of a new addition to the Mytico line, the Mytico Uno. “The Mytico Uno is a fully automated coffee machine that sets new standards. At the touch of a button, Mytico Uno delivers high-quality coffee and brings barista-grade beverages with an in-built fridge. It will be released in 2024,” says David.

According to David, the machine manufacturer has maintained its status as a market leader by looking ahead and foreseeing market trends.

“When I look back on our first machine ranges, including the Franke Evolution and Sinfonia machines, it’s obvious how far we, as a company and the industry as a whole, have come. To go from push-button espresso machines to touchscreens, telemetry, and interchangeable brewing systems is such a huge achievement,” he says.

“Our research and development team are always looking at new ways for us to improve our production processes. Who knows what will happen in the next 100 years?”

THINKING GLOBALLY

The launch of the Mytico range comes as Franke Coffee Systems continues to grow its presence in the Oceania region, a nod to the company’s growing engagement in the Australian and New Zealand marketplace.

“We recognise the depth and importance of coffee culture in Australia and the demand for barista quality coffee being mass produced efficiently every day. The hands-on

experience that consumers can now have in our new showroom provides a unique opportunity for business partners, now featuring the revolutionary Mytico Due and Mytico Vario machines,” David says.

He says the product release was also the highlight of the opening of the stateof-the-art showroom in Alexandria, New South Wales. David says the modern space is a contemporary take on traditional European design to showcase the latest in professional coffee systems.

“The opening of the brand new, contemporary showroom in Sydney is a landmark moment for Franke Coffee Systems as a business. The showroom offers partners the opportunity to explore the features of not only the new Mytico machines, but the full range of Franke’s A Line fully automatic coffee machines,” says David.

“When I started with Franke back in 2009, we had one distributor in Australia and one in New Zealand. To now have so much demand in the Oceania region that we built a showroom in New South Wales, and to have the privilege of spearheading that growth, is very rewarding for me.”

David says Franke Coffee Systems’ success in the global coffee industry stems from its ability to lead, not follow, innovation.

“I pride myself on the company I work

Franke Coffee Systems’ new stateof-the-art showroom in New South Wales showcases its product portfolio.

with. Being with Franke for almost 15 years is a testimony to who they are as a business, the quality of the machines, and the culture.

In those 15 years, we’ve taken the brand and our equipment portfolio to a new level.

It’s an honour to be a part of the journey,” David says.

As an executive of Franke Coffee Systems, David says the most rewarding part of his career has been witnessing the support from partners and distributors.

“That loyalty from our partners shows me how much brand recognition we’ve gained throughout the years and fills me with great pride. We wouldn’t be where we are today without our distributors, sub dealers, roasters

PROMOTE YOUR

PASSION with outdoor branding this summer

and customers. To have that connection and trust is a beautiful thing,” he says.

David says he will be at the helm of Franke Coffee Systems’ expansion and looks forward to observing the continued growth of the brand.

“We’re still securing new partnerships with our A Line range, and we’re excited to see the continued growth of the Mytico range, particularly in the hotel sector. I’m eager to watch the brand continue to go from strength to strength and prosper in the future,” he says.

For more information, visit coffee.franke.com

TECH PROFILE

The DiFluid Omni is a smart vibration device with intelligent consistency judgement.

Roasting success Barista Group unveils the DiFluid Omni, an advanced roast and particle-size analyser with 2D imaging technology for improved coffee quality. ustralian distributor Barista Group’s mission is to seek out and offer innovative products that improve and enhance the operation and workflow

of a café.

When Barista Group General Manager Joe Chalhoub partnered with Chinese technology company DiFluid in 2022, he knew he’d found a game-changing product that would serve the company’s ethos.

“Barista Group offers solutions to problems,” Joe says. “The DiFluid Omni is a scientific device that eliminates guesswork and enables roasters to gain more accurate insights into the roast development of coffee beans, allowing them to achieve fine-tuned roasting control, resulting in enhanced quality, and elevated taste.

“Consistency is a core attribute of

28 beanscenemag.com.au

our DNA, which is why the DiFluid Omni was added to Barista Group’s product portfolio. The DiFluid Omni is a revolutionary device for roast development analysis that incorporates the industry’s first two-dimensional (2D) near-infrared (NIR) imaging system, bringing a new breakthrough product to the coffee industry.”

Coffee roast development, assessed through the colour intensity of the beans and grounds, provides key information relevant to the resulting coffee flavour when brewed.

Joe says a core technological highlight of the DiFluid Omni is the 2D NIR imaging technology, which accurately captures characteristics related to the roast development of each coffee bean in real-time. This visual representation and

analysis help roasters gain better control over the process.

“The 2D NIR sensor is a key improvement compared to a traditional roast development analyser. The results of this sensor reflect the most realistic roast distribution of the sample. This gives the roaster much richer information about the roast result than just an average value. We’re moving from a single dimension value for ‘degree of roast’ to a broader assessment for ‘development of roast’,” Joe says.

“Even two samples having the same average number could have different distribution statuses, which means they should refer to two different flavours. This device helps roasters to build more rigorous quality control standards and provide customers with higher quality beans.”

The DiFluid Omni calculates the roast degree distribution of beans in a few seconds, from the lightest to darkest roast. The device is also equipped with an intelligent uniformity judgement function, which allows for automatic multiple sampling and display of statistics, such as the total number of particles.

“There is no need for manual labour, as the particle tray connects to the device magnetically and the auto diffusor automatically vibrates the powder on the tray, accelerating the process and ensuring accuracy,” Joe says.

“The magnetic particle tray does not retain coffee powder, so you can enjoy a convenient and clean process of measuring.

The 2.8-inch touchscreen (about 7.1 centimetres) also brings a smooth and intuitive experience.”

The DiFluid Omni needs only three grams of ground coffee or 15 grams of whole beans for accurate measurement.

Roasters can use the provided scoop, drop the powder into the particle tray centre, and leave the device to analyse it automatically.

“DiFluid Omni also employs multiple NIR bands, such as 850 nanometres and 940 nanometres, and utilises data fusion techniques to provide comprehensive information,” Joe says. “This enables roasters to make precise adjustments by accurately assessing the roast degree of the beans.”

According to Joe, the DiFluid Omni excels at recognising silver skin from coffee beans and grounds, allowing users to adjust the sensitivity according to their specific needs. This feature ensures flexibility in meeting different roasting requirements.

“Equipped with an advanced temperature compensation system, DiFluid Omni can perform accurate measurements immediately upon start up, eliminating the need for pre-heating time and improving work efficiency,” Joe says.

The DiFluid Omni device can also be integrated with the DiFluid Café app for data recording.

“The DiFluid Café app now has a basic roast management service. You could create your raw bean profiles and select them as pre-sets to conduct roast. You could then combine the roast analysis result from Omni and other information together to create a roast bean record,” Joe says.

“At the same time, the app can also integrate multiple test results into a single record to realise the effect of multiple samples for an even greater comprehensive analysis.”

The target market for the device includes coffee enthusiasts, roasters who want to learn more about the process and create customised solutions, and factories or suppliers who want to establish more rigorous production standards.

“Roasting can get very tricky and there are many variables to control,” Joe says.

“If a roaster likes the way their coffee is tasting, these objective numbers create a winning formula and will improve the overall roasting methodology. Though it is particularly useful for less seasoned roasters or those looking to develop multiple profiles, this device is beneficial for anyone serious about improving their overall roast quality and consistency.”

The DiFluid Omni is also suitable for people focused on understanding more about the composition of ground coffee and diagnosing issues with their grind.

“Many variables can impact the grind distribution, such as the type of burrs or the type of grinder,” Joe says. “Users may be interested to know how their grinder or burrs compare to those of a friend or a commercial grinder at their local coffee roaster. The Omni will allow them to explore all the above.”

Joe is proud to house the DiFluid Omni in his arsenal of equipment and looks back fondly on what he has achieved this year.

“I’m proud of the satisfaction that our customers throughout Australia and New Zealand have expressed using our products.

We strive to always meet and exceed their expectations,” he says.

Joe is eager for future growth and looks forward to the new products and partnerships 2024 will bring.

“I know 2024 will be a banger year for us,” he says. “Watch this space, but for

now, here’s a little sneak peek: we will be introducing the Tone Touch Espresso, the world’s first professional boilerless twogroup espresso machine.”

The Touch Espresso – or ‘Touch E’ – utilises a modular maintenance concept to simplify service and upkeep.

In standby mode, the Touch E will consume five watts of energy per hour, a significant saving compared to the roughly 550 watts per hour of a conventional machine.

“We take great pride in our identity as innovators and leaders in our industry.

Our core mission is to continually push the boundaries of what is possible, striving to develop new and ground-breaking products that streamline workflow and optimise labour to meet the evolving needs of our customers and the market,” Joe says.

“We are committed to a culture of constant innovation, setting trends and consistently delivering fresh, cutting-edge solutions with our partners. We truly consider the companies whose products we carry to be partners, as we work handin-hand with them to develop and refine equipment. Our dedication to being at the forefront of innovation is what sets us apart, and we look forward to the opportunity to continue shaping the future with our pioneering products that simplify steps in the workflow.”

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

The 2.8-inch touchscreen brings a smooth and intuitive experience.

beanscenemag.com.au 29

TECH PROFILE

Orchestrating excellence Coffee Machine Technologies Founder John Colangeli explains why the Orchestrale Nota is the ideal professional machine for the domestic market. o a musical composer, one of the most important characteristics is the control on every note. Australian distributor Coffee Machine Technologies believes espresso machine manufacturer Orchestrale, a brand conceptualised around the idea of music, embodies the essence of this skill, and that of Italian taste, with the Nota espresso machine.

“Orchestrale means ‘orchestra’ in English, and Nota, the model of machine, means ‘note’. The spirit of the brand is dedicated to music, as [the Co-founder Marco Breda] believes music is a place of connection, like coffee,” says John. “The Orchestrale Nota is the essence of shapes and contents paired with the right technique and the right control.”

The Nota is a one-group professional espresso coffee machine with a thermosiphonic supply system. This is a method of passive heat exchange that circulates fluid without the necessity of a mechanical pump, allowing for selfregulating temperature control.

“With its three-litre capacity boiler, it’s almost twice as large as all the other single group heat exchangers around. As a result, this offers huge steam power, quick recovery, and temperature stability,” says John.

“There’s no other machine on the market that can compare, because even a twin boiler doesn’t have the same capacity as what this single-boiler heat exchange machine has. It’s constantly replenishing and recirculating freshly filtered water, rather than storing stale water like a dual-boiler machine would.”

The E61 lever brewing raised group head, named after the year it was invented, allows for manual control over the temperature instead of a pre-programmed digital device.

The Nota also includes a professional-sized rotary pump with a capacity of 150 litres per hour, which permits a much longer lifespan, quieter operation, and a consistent and adjustable pressure.

The machine also has automatic boiler water loading, a motor pump with air cooling, thermostat for heating element protection, as well as separate boiler pressure, and pump pressure gauges. These functions are wrapped in a satined stainlesssteel frame AISI 304.

“This is the machine we would recommend to all our friends and family as a

30 beanscenemag.com.au

The Orchestrale Nota is a onegroup professional coffee machine with a thermosiphonic supply system.

commercial machine for the at-home market.

The captivating look of the Orchestrale Nota sets it apart. It is a versatile machine and would sit nicely in a kitchen at home or at a bar or restaurant. And with a retail price of under $4000, it’s definitely worth the price,” says John.

The latest version of the Nota comes with Thermo Proportional-Integral-Derivative (PID) temperature control. John says the machine is created for both expert and less experienced baristas, guaranteeing high performance of coffee extraction and steam without needing a double boiler.

“The Thermo PID allows the barista to use three programmed profiles: the extraction profile, suitable for a perfect extraction and for single origin coffee or blend testing; the latte or steam profile, suitable for an excellent steam performance and latte art; and the hybrid profile, fitting for an optimal balance between extraction and steaming,” he says.

John says when Orchestrale Co-founder Marco began production of the Nota espresso machine 10 years ago. He wanted to build “the best machine for the at-home market”.

“In my opinion, he’s done just that,” he says. “When I sell this machine to customers, I tell them, ‘this is a machine that you will

pass down to your kids’. That’s how much we believe in the brand and how much confidence we have in its longevity and consistency. It’s not a machine you buy and keep for five to 10 years, it’s a machine you can keep forever.”

Marco says the brand aims to guarantee reliability, efficiency, and consistency, so the customer doesn’t require technical skills and can devote themselves to offering an excellent coffee.

“A passionate barista is the greatest conductor, and a specialty coffee is the best composition. Combined with an Italian coffee machine, it makes for the finest orchestra,” he says.

Coffee Machine Technologies has partnered with Orchestrale since 2013, a collaboration that paved the way for a range of domestic espresso machines.

“They are an exceptional brand, and their products continue to be in high demand,” says John. “We’re proud to work with a company that values quality, reliability, and a consistent result in the cup as much as we do.”

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

In 2013, three lifelong mates set out to combine Australia’s epic coastal lifestyle and thriving cafe culture. Born in the heart of Bondi, Will & Co exists to share the world’s greatest coffees with the world’s greatest humans – 10 years on, and we’re just getting started.

To all our legendary café and industry partners – from North Queensland to Melbourne and Bondi to Perth – thank you.

You’ve been a huge part of our epic journey thus far. .

Cheers to the next 10 years.

CHECK OUT OUR 10 YEAR CELEBRATIONS

TECH PROFILE

New kid on the block

With its official worldwide launch at Host Milan complete, the Pilot single boiler machine from Barista Attitude will soon be arriving to Australian shores.

The Pilot is the newest edition to Barista Attitude’s range of espresso machines.

fter the launch of both the Storm and Tempesta espresso coffee machines, Barista Attitude was thrilled to bring its newest innovation to the Host Milano stage: the Pilot.

The Pilot is the Italian espresso machine manufacturer’s first single boiler machine, which Barista Attitude Group Marketing Director Jacopo Bambini says was the obvious next step for the range.

“We needed to complete the Barista Attitude range with a machine that will always target the specialty coffee industry,” says Jacopo.

The company amalgamated its favourite components of the Storm and the Tempesta models into the Pilot, while also adding new features based on customer feedback.

“We worked on the machine’s HumanMachine Interface to make it easier to access information that the barista would need,” Jacopo says.

Further adjustments include focusing on the serviceability of the machine while keeping the classic design of the Barista Attitude machines. Jacopo says the Pilot is easy to handle to ensure full access to all the machine’s settings.

He adds that the brand’s goal was to make a machine with the best features of a specialty coffee machine while keeping it easy to control from a barista’s point of view.

Because the machine uses just one boiler, the user only needs to adjust and monitor one temperature.

“Not all coffee shops today have a well-

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trained and skilled barista, especially now when recruiting staff for coffee shops is not so easy in Europe and around the world,” Jacopo says.

For those that want further control, users can still set two different timings for a pre-infusion on each group to capture intended flavour profiles.

New features that add to the Pilot’s usability include the five-inch touchscreen, and the relocation of the steam wand to the middle of the machine, making the Pilot more compact than its predecessors.

“The automatic steam wand that controls the temperature of the milk and helps barista for a perfect result in the cup,” Jacopo says.

“With the big capacity of the boiler, you can have the steam wand work at a highperformance level without any issues.”

While the Pilot was first introduced in June at the World Barista Championship in Athens, Host Milano was the launch pad to introduce the single boiler machine to a wider international audience that were curious about the range’s newest addition.

“Host was the perfect window to present the machine globally because we had finished all the necessary certification to send it around the world,” Jacopo says.

This means the Pilot is ready to be sold to the Australian market, and the wider Asia Pacific region. Australians looking to add to their Barista Attitude collections can expect the Pilot to arrive in the country by the end of 2023.

“Adjusting for different countries and

markets is not always easy, but we feel as if we’ve been able to hit our targets,” Jacopo says.

Barista Attitude unveiled the Pilot alongside other machines in the company’s range, accompanied by live DJs and brand ambassadors Emi Fukahori and Michalis Dimitrakopoulos.

“It was great to be able to present the entire range together,” says Jacopo.

He adds that the Pilot was built with international markets in mind.

“In markets like Australia, the espresso is the base, so the Pilot offers a complete line that best suits the entire coffee-making process,” he says.

According to Jacopo, the way in which Australians treat their coffee puts the country above most other international coffee markets.

“We believe that Australia, in a certain way, is a benchmark because it is not a one-way market,” he says. “Having different varieties of markets in the coffee world is what sets Australia apart.”

More specifically, Jacopo says the Pilot is ideal for cafés that aren’t too big or too small but see enough traffic that allows for experimentation.

“It’s a good machine for those who are looking for a solution in terms of quality of a machine, and who want to send a strong message to the customer about how much they care about their coffee,” he says.

For more information, visit www.barista-attitude.com

INDUSTRY PROFILE

The unsung heroes Coffee Supreme’s Australian Technician Lead Llew Goodwin shares his insights into the world of coffee technicians and how well-maintained equipment elevates a café’s reputation. ccording to Coffee Supreme, the secret to success in the coffee world lies not only in the quality of the beans but in the machinery that transforms beans into the perfect brew.

Australian Technician Lead Llew Goodwin says having the best equipment on the bench will put you two steps ahead.

“Coffee Supreme has taken this concept to the next level, offering an exceptional in-house tech support service that’s just a phone call away. Our service includes taking care of procuring your machinery, partnering with La Marzocco to provide top-of-the-line equipment, setting it up and keeping it running smoothly. We offer comprehensive in-house technical support and maintain your equipment year-round.

We’re on call 6am to 6pm, seven days a week,” Llew says.

“We like to think of ourselves as the coffee department of successful cafés.”

Llew started working with Coffee Supreme in 2018. He didn’t grow up with aspirations to be a technician, but after starting his own café at 23 years old with a friend in New South Wales, he developed a passion for coffee he couldn’t shake.

“We decided to sell the business, move to Melbourne, and pick up jobs to learn new skills. I started working at a coffee roastery, and when a job came up for a junior technician, everything clicked into place for me, and I knew I’d found my calling,” Llew says.

Llew says Coffee Supreme has allowed him to reach his full potential as Lead Technician.

“Getting to Friday afternoon and knowing that I’ve seen as many customers as I can and made their lives easier allows me to enjoy the weekend knowing how many cafés have happy, healthy coffee machines,” he says.

Coffee Supreme has technicians in each major city of Australia. Llew says the roaster is one of the few left in the country that has its own in-house technicians.

“From a customer perspective, it’s rare to see roasters that still have an in-house technician service offering, but it makes a big difference to our customers to be on hand to support their business. To be the head of this department is really

Coffee Supreme offers inhouse technical support.

rewarding and encouraging to see Coffee Supreme continue to invest in that level of service,” says Llew.

He says regular servicing and maintenance of the espresso machine is crucial to consistently providing café customers with the best experience possible.

“Keeping an eye on flow rates, steam leaks and water quality is really important.

Choosing the right water filter is also vital, as the wrong one can damage stainless steel, brass or copper components and leave you with a pretty big bill before you know it,” Llew says.

“Quite often technical issues develop slowly, so the barista may not be aware of any problems. It’s important to regularly maintain your coffee machine every few months.”

Llew says the crux of his job is about how to best serve the customer. He says that includes the core principles of human interaction, building a relationship with the customer, seeking out to understand their needs, and how he can apply himself to meet those expectations.

“There’s something special about sharing contact details with a customer to be able to call or send a quick text, versus connecting via a 1800 number that goes straight to voice mail,” he says. “If a customer has an issue with a refurbished machine, I’ve

probably unboxed that machine myself at the factory at some point and will know it well. It’s that level of accessibility and connection that sets us apart.”

Llew adds that being a roaster customers can trust can leave a lasting impact; consistent quality of service means a great experience and long-lasting connections.

“We recently had a customer travel from Warrnambool to get their wedding photos taken in front of our café,” he says. “They loved the Coffee Supreme experience so much that they wanted to capture it on the happiest day of their lives.”

Llew says the Coffee Supreme team is a motivated crew of professionals striving for excellence in all things coffee and hospitality.

“With teams in major cities throughout Australasia and Japan, we’re always on the lookout for talented and committed people who want a meaningful career in a multifaceted and exciting industry,” says Llew.

“From sourcing and roasting great coffees, to supplying and supporting brilliant customers, to operating exceptional hospitality sites themselves, Coffee Supreme is focussed on creating exceptional experiences for their customers, or as they like to put it, better coffee for all.”

For more information, visit shopau.coffeesupreme.com

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INDUSTRY PROFILE

A Merlo makeover

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Merlo Coffee Founder Dean Merlo details the renovations of Merlo-owned stores, including a multi-million-dollar refurbishment of its Bowen Hills café and roastery.

or those seeking the freshest coffee beans and espresso in Brisbane’s inner north, Merlo Coffee Founder Dean Merlo says customers should stop by the newly revamped Bowen Hills roastery and café.

“After operating cafés across the greater Queensland landscape for more than 30 years, Merlo Coffee are certainly not resting on our laurels. We are continuing to invest back into our cafés for the local communities that continue to support us,” Dean says.

“This year alone we have refurbished three of our 16 Merlo stores, including a multi-million-dollar overhaul of our Bowen Hills roastery and café.”

The reopening of Bowen Hills Torrefazione (Italian for roasting house) includes a complete transformation of the café footprint, expanding it to now accommodate 80 seated customers.

“A hydroponic herb garden sits as the centrepiece of the café, book ended by two olive trees that are interchanged with a further two outside the building on a fortnightly basis,” says Dean.

Visitors will also get a unique front-row seat to the coffee roastery’s operations.

“A hopper-fed bean shoot transports fresh roasted coffee beans directly from the

The Bowen Hills roastery includes a complete transformation of the café footprint.

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360-kilogram roaster that sits beyond the glass windows of the café, directly to the espresso machines inside. This automated system snakes along the ceiling through the café, carrying the beans in a transparent glass tube and entertaining patrons as they dine in the café,” says Dean.

“Don’t miss the opportunity to witness the fascinating coffee roasting process from start to finish. We take pride in roasting all our signature blends, single origins, and limited-edition coffees right on-site, and you can conveniently purchase them in-store.”

Dean says a full commercial kitchen allows for on-site restaurant meals and catering.

“We have an extended takeaway and fully licensed dine-in menu where you can enjoy scrumptious breakfasts and mouthwatering lunches. Our talented chefs have meticulously crafted an Italian-inspired menu that celebrates the rich flavours and traditions of the Mediterranean,” he says.

“The menu features a variety of options to suit every palate, from French toast lightly coated in our special chai blend, to hearty eggs benedict. Our breakfast menu is designed to satisfy your morning cravings.

Whether you’re in the mood for a classic pasta dish, a delicious salad, or a decadent burger, there is something to suit all tastes.”

The café features fully imported Italian furniture and finishings, as well as artwork from Wallace Piatt of Rodeo Gallery in California, United States.

“I met Wallace when I was living in the States. He was exhibiting a gallery in Northern California, and I loved his work. We stayed in contact, and when we started the renovations on Bowen Hills, I knew we had the perfect sized wall for his artwork. We also have a painting of his on display at our café in the University of Queensland,” Dean says.

Upstairs, there is a dedicated cupping room and new boardroom that can be hired by local businesses looking for corporate or team workspaces.

Dean says the expansion plans at Bowen Hills haven’t stopped yet, with talks underway for opportunities within the warehouse space outside the café glass walls for adjacent operations that will complement the space.

“We’re looking at potentially putting in a bakery next to the café. Imagine coming in for your weekend coffee and watching fresh bread being baked and fresh coffee being roasted. What a perfect combination,” he says.

Merlo Coffee has plans in place to renovate three more locations this year, with another four stores earmarked for refurbishment in early 2024.

“We want to make a statement that we’re proud of our brand,” says Dean.

In addition to the refurbishment plans for existing cafés, Merlo Coffee is constantly on the lookout for new sites, particularly drive-thru locations, tapping into the convenience this model offers the modern-day consumer.

“Barista-made coffee is so prevalent in Australia. I think we’re really fortunate in this country to have a really high calibre of coffee consumers who expect good coffee no matter where they are, which includes being on the road and getting it at the same place as your fuel,” Dean says.

“We’re always entertaining new sites and we’re in the mood to expand. We like to think we’re buoyant in the market. Stay tuned for what’s to come.”

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

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INDUSTRY PROFILE

Flavour reimagined

Naked Syrups explains how its range of flavourings can help cafés boost sales and stand out.

Naked Syrups customers are encouraged to experiment when it comes to creating new drinks.

new season can provide an exciting opportunity for cafés to make a name for themselves, and according to flavour developer Naked Syrups, it’s all possible with the company’s range of flavourings.

Naked Syrups Business Development Executive Angadh Oberoi says the company’s products are designed with enough versatility to be enjoyed in warmer and colder applications, in not only the beverage space but across an entire menu. “[The range] is not just for adding to a hot chocolate or a coffee,” he says. “You can do anything, from sodas, frappes, freshly brewed ice teas, even bake muffins.

“Versatility has always been a strong philosophy of ours.”

Naked Syrups gives customers the capacity to create any menu item. Angadh says its lemon, gingerbread and strawberry flavourings are perfect for helping make freshly brewed iced teas or sodas.

“The range gives you the flexibility of mixing and matching flavours using what you have on hand in store,” he says. “[Sodas and teas] share the same flavouring, but there are different methods for each.”

For summer menus, Angadh says the milkshake is one of the staples of the season, as kids of all ages can enjoy its nostalgic taste. Naked Syrups has four dedicated milkshake sauces: chocolate, salty caramel, wild strawberry, and the newly introduced white chocolate.

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“We launched the white chocolate flavour at the Melbourne International Coffee Expo this year,” Angadh says. “It’s a bit different to your traditional vanilla shake.”

Angadh says that like the company’s other flavourings, the white chocolate is expected to become a favourite across all seasons.

“I’ve seen a few places use it to make white chocolate matchas, but we’re looking forward to seeing the white chocolate milkshakes come to life too in the summertime,” he says.

With each of its flavour offerings, Naked Syrups hope customers can reimagine the classic milkshake while staying true to what made them so popular.

“The shake range brings you back to your childhood where balance meets flavour,” Angadh says. “Our strawberry is a bit more sophisticated, while the chocolate and salty caramel are more what people are used to.”

Touching on nostalgia has become a focus for the company with its range.

“We all grow up drinking milkshakes, and so we’re trying to appeal to that feeling for the older generation while also providing something that’s accessible for the kids too,” says Angadh.

Angadh says expanding to frappes as an additional service alongside milkshakes is a no-brainer.

Naked Syrups’ frappe base serves as a foundation point for customers looking to recreate the popular drink.

“You can mix it up with our chocolate and beetroot powders for a red velvet frappe, or even create a matcha vanilla slice frappe with our vanilla syrup, as well by adding one more item and using items that you

already have in store, like plant-based milks, and other additions,” he says.

The Naked Syrups’ team encourages customers to experiment with different flavour opportunities and combinations across the menu, something that the team has done with drinks and baked goods.

“For frappes, one flavour that we’ve found has worked well was the turmeric bounty. It has the Naked Syrups frappe base, turmeric powder, and coconut milk,” Angadh says. “With the turmeric, it even has that added health kick.

“Another option that’s a bit naughtier is the chocolate nut baclava, with the frappe base, chocolate powder and hazelnut syrup and a few shortbread biscuits.”

Angadh adds there are no limits when it comes to recipe possibilities. While the team is available to help guide customers towards new ideas, much of the creative liberty lies with the user.

This is because the company encourages every café to try new possibilities to help it stand out in a competitive market, and to increase summer sales.

Regardless of which combination is picked from the soda, tea, milkshake or frappe options, Angadh says having this versatility is a weapon for cafés looking to take advantage of the warmer months.

“Our flavours are giving customers a point of difference,” he says. “You need to do something different to stand out from the crowd.”

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

White chocolate is the latest edition to the Naked Syrups range of milkshake sauces.

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INDUSTRY PROFILE

Flying high Veneziano Coffee Roasters launches its Melbourne Airport café, moving to increase brand exposure and bring the quintessential Melbourne coffee culture airside.

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he dreaded wait at the airport before an interstate flight departs has just gotten a whole lot more enjoyable for those leaving Victoria from Melbourne Airport in Tullamarine. Longstanding coffee roaster Veneziano Coffee Roasters now has a café in Qantas Terminal 1 to keep travellers caffeinated.

“To be able to serve the 9.2 million people that pass through Terminal 1 annually is a huge branding exposure opportunity for us. Airports are the gateways to the global community, who are absolutely our customer base,” says Veneziano Coffee Roasters CEO Craig Dickson.

“Melbourne Airport is eager to showcase brands that intrinsically represent Melbourne, and we’re excited to be a part of that. It used to be really difficult to get a good coffee at the airport, but now with the help of a few other iconic cafés, we can be a part of the transition to high-quality coffee and dining experience. Our purpose is to improve everyday lives, so we love the idea of sending people off on their journey with the best coffee they’ve ever had.”

This was made possible due to a strategic and mutually beneficial partnership with food and beverage outlet company SSP. Craig says the collaboration merges SSP Australia’s dedication to excellence in the travel dining

The café features Veneziano Coffee Roasters’ Elevate blend as its house blend.

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The new Veneziano Coffee Roasters café is located in Qantas Terminal 1.

industry with Veneziano Coffee Roasters’ expertise in crafting superior coffee.

“Veneziano has always been a leader in the specialty coffee industry, so to share our renowned coffee quality with the world through a partnership with another industry leader like SSP is really exciting,” says Craig.

Jonathan Robinson, CEO of SSP Asia Pacific, says the addition of Veneziano Coffee Roasters to its portfolio of premium outlets in Melbourne Airport signifies its commitment to offering world-class experiences to travellers.

“Their reputation for exceptional coffee aligns perfectly with our mission to offer only the best to our patrons,” Jonathan says.

The café, which officially opened in October 2023, will feature Veneziano Coffee Roasters’ Elevate blend as its house blend.

The coffee is a medium body, velvety allrounder that pairs well with or without milk, including notes of milk chocolate, cashews, spice and a honey finish.

“Elevate is a customer-favourite due to its consistency in the cup, so it was a no-brainer to serve this coffee as our house blend,” Craig says. “We will also have our entire retail range available, along with our monthly rotation of single origins, cold brew range, filter taps and espresso martinis if you need a pick-me-up before a late flight.”

The coffee will be ground by a Mahlkönig E80S grinder and extracted with a fourgroup La Marzocco Linea PB. Milk-based drinks will be prepared by the Übermilk milk frother.

Beverages can be paired with an inhouse dining menu, including the roaster’s signature chilli scramble dish featuring chorizo crumb, crispy sage and chilli scrambled eggs on sourdough toast.

“The airport menu is reminiscent of the classic dishes available at our café in

Richmond. We have started with a quick short-order menu before rolling out the full kitchen in the new year,” Craig says.

Veneziano Coffee Roasters Brand Strategist Sarah Eagles says the 157-square metre space, with a capacity of 55 seats, reflects the ethos of the brand’s flagship store in the Melbourne suburb of Richmond, which features a sustainable inhouse roastery, café and limited-edition blends.

“We’ve pulled some core elements from our Richmond café, like our trademark blue finishings and bright, open space, to create free-flowing movement – but it’s quite different from anything we’ve ever done. We want each of our venues to have their own individual vibe,” Sarah says.

“It’s a much more refined, sophisticated feel and fits in really well with the aesthetic of the Qantas precinct. The touches of copper and gold across a warm palette with concrete and timber materials are inherent to our brand. The roof even has battens across the ceiling that are individually lit which were inspired by the ribbons on our packaging and a subtle nod to the runway.”

Although Veneziano Coffee Roasters intends to increase its store count over the next few years, Craig is conscious of remaining a supporting player to its café customers.

“We don’t want to compete with our own customer base, we want to increase the Veneziano brand experience available to people across the country. We don’t have locations in Perth or Canberra yet, but we’re hoping to change that in the future,” he says.

“When it comes to our growth plans, the sky’s the limit.”

For more information, visit venezianocoffee.com.au

INDUSTRY PROFILE

Remember the name Star Outdoor takes BeanScene through the importance of branding, and how cafés can best utilise the warmer months to enhance their image.

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t’s one thing to provide an enjoyable experience for a customer at a café, but it’s another to get the customer to remember that experience.

According to Star Outdoor Owner and Founder Mark Star, getting customers to remember which café is which can be difficult without the right marketing mindset.

The outdoor branding specialist has been supplying branded equipment for more than 17 years through umbrellas, signage, and wind barriers.

“You need to differentiate yourself from your competitors and become memorable to get those repeat customers,” he says.

When it comes to remaining unforgettable, Mark says there are three factors that always come into play.

“Having a friendly service, having great coffee and food, and the overall ambience of the café,” he says.

While Star Outdoor can’t assist with the first two, the Brisbane-based company will go to great lengths to ensure each customer has a unique identity and feel for its place of business.

“If you can make your café memorable, people will insist on going back because they’ll remember having a good experience there,” says Mark.

Through this, Mark hopes his business can alleviate the stresses of running and operating a café by taking some of the tasks away.

“Owners of businesses are always making do, which is really tough because they don’t get that opportunity to sit down and think about new ideas that could help them,” he says.

In situations like this, Mark says it’s important to rely on trusted experts to assist with marketing.

“We understand café owners are often caught up in the day-to-day management of their businesses, which is why we offer a free design service,” he says.

Star Outdoor has two graphic designers as part of its Brisbane team who work with cafés to find the right look and colour scheme for their business.

“Most cafés already have a logo of some

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Star Outdoor can provide cafés with personalised umbrellas, signage, and wind barriers.

description, but if they’re looking to rebrand or change it up a bit, they can work with us,” Mark says.

The design team are flexible for the kinds of requests customers might have when trying to find the right look.

“Some want big and bold branding, some want minimalist branding, and some want full graphics and photo-quality prints,” says Mark.

“We can do all these different styles, as long as we’re on the same page with the customer.

“People only see your logo for a few seconds, so it needs to be clean, concise, and easy for the brain to remember, when customers are both arriving and leaving the venue.”

With summer finally here, having an umbrella over the heads of customers sitting outside is crucial, especially when it comes to protecting them from UV rays, which Star Outdoor umbrellas can do.

“To me, an umbrella on a sidewalk is usually associated with coffee,” Mark says.

“The second part of this for the business has to be having its brand on the umbrella.”

Having a custom approach to the design of these umbrellas can help businesses stand out from the rest.

“We’ve got our outdoor branded products so that your café can be seen by passing traffic, whether it be those passing on the footpath or the road,” Mark says. “[Umbrellas] aren’t only about the branding, they’re about that shade factor and keeping people comfortable while they are sitting there.

“You need to have a welcoming setup that people are happy to come to, especially as the weather gets hotter.”

The Star Outdoor range, which also includes wind barriers, A-frames and wall signs, has been developed in-house to weather any storm.

“In Melbourne especially, the wind and weather can change pretty regularly, and being able to keep customers comfortable whilst maintaining brand visibility is vital,” says Mark.

Star Outdoor’s recently launched merchandise range, featuring water bottles, cooler bags, caps, and picnic blankets, has been created to help connect cafés with their target customers this summer. Mark believes cafés offering branded merchandise that aligns with their values can foster customer affinity and loyalty through a meaningful and consistent brand experience.

“We tend to stay away from the small and cheap merchandise,” says Mark. “Our items were selected with sustainability in mind.

They are practical, reusable, and they have the same level of quality as all our other products.”

As a family-owned business, Mark and the Star Outdoor team is more than willing to help others succeed in a competitive market.

“We understand the ins and outs of small and medium businesses, and we’re here to help wherever we can,” he says.

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

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INDUSTRY PROFILE

From the region Riverina Fresh explains how its regional roots define the company’s values and commitment to making the best possible dairy milk product.

According to Riverina Fresh, to make the perfect cup of coffee, you need the right milk, which is something the Australianowned dairy and food service business prides itself on.

Riverina Fresh General Manager of Manufacturing Brenton Smith says the company strives to meet the needs of the cafés it services.

“With our milk, we work extremely close with our farmers,” he says. “We make

These tests include frothing the milk under different circumstances to ensure it can handle any requests the barista or customer may have.

Brenton highlights how a large segment of café customers are lactose intolerant and have struggled to find a dairy-based product that is lactose-free.

“A lot of coffee drinkers only go to plant-based milks because they are lactose intolerant,” Brenton says. “We offer a fullcream lactose-free milk, which is available to

factory, located in the heart of the Riverina in regional New South Wales.

Co-owner and Director of Riverina Fresh Craig Shapiro adds that being an integral part of the regional community is a critical aspect of the company’s mission.

“To have a business that’s been based in the same area for such a long time is so important to us,” he says.

While Riverina Fresh has offices and teams based in Melbourne and Sydney, the company remains, at its core, a regionallybased business with almost 100 employees located in Wagga Wagga. Craig says this is a great boost for the local economy.

“Having a manufacturing industry and ongoing investment in regional communities is critical for the sustainability of our region,” he says.

“As soon as you start moving some of these manufacturing industries out of regional economies, it has a significant flow on impact on regional jobs and businesses.

We remain committed to the Riverina region.

“We’re extremely proud of being from the Riverina and 100 per cent Australian owned.”

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

Riverina Fresh’s milk is always tested to ensure it is perfect for café conditions.

sure that their milk is at a consistently high standard and that it is delivered to the factory as soon as possible.

“The quality of the milk is the key to everything and ensures that we have an exceptional raw product from the farm, which we can then manufacture to the highest standard.”

Brenton adds that every decision Riverina Fresh makes for its milk is done with coffee drinkers and baristas top of mind. Just as consistency is a focal point for cafés, it is the same priority for the milk Riverina Fresh produces.

“We make sure that all the proteins and fats in our milk is the same in every bottle, which means our customers know they will always get the same taste and consistency,” he says.

“With each batch of milk that we make, we individually test the frothing results of the milk to make sure it produces the same results on a consistent basis throughout the year.”

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cafés through our food service business. It’s also available for retail customers in many Woolworths supermarkets across New South Wales and Victoria.”

The lactose-free milk, like all other Riverina Fresh products, undergoes a rigorous testing process before it is deemed good enough to be released to the public.

During the 2023 World Barista Championships in Athens, Riverina Fresh was able to send its lactose-free milk to be used on the international stage. The company worked with Australian representative and third-place winner Jack Simpson in the lead-up to the competition, specifically on his milk blends.

Brenton is looking forward to further collaborations with baristas and cafés as Riverina Fresh continues its journey for innovation in the specialty coffee sector.

The company still produces milk at the same manufacturing site it started with more than a century ago at its Wagga Wagga

The lactose-free full cream milk from Riverina Fresh is an ideal addition for any café.

Introducing xBloom - your gateway to specialty coffee. xBloom is designed to deliver a seamless pour-over workflow. Enjoy café quality from your favourite roastersʼ coffee, whether youʼre at home or at work, with just one touch. xBloomʼs seamless technology adjusts the temperature, ratio, grind and pouring pattern to suit your chosen coffee beans, ensuringthat every cup tastes exactly how the roaster intended.

INDUSTRY PROFILE Stitch Coffee is now located in Sydney’s Queen Victoria Building.

Dare to be different Jake Mai of Stitch Coffee explains which MONIN syrups can help take a café menu from good to great.

ake Mai of Stitch Coffee 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.

“At Stitch, we’re currently using MONIN’s yuzu purée and watermelon syrup in our signature drinks. We combine our nitro cold brew, acid solution and MONIN’s product then shake well and served with dried garnish,” says Jake.

“Our Yuzu cold brew and Watermelon cold brew have been shaken nonstop at our bar ever since. They are absolute bangers.”

Jake says MONIN’s range of syrups and purees allow cafés to venture outside of the usual flavours offered on café menus, such as caramel, vanilla, and hazelnut syrups.

“MONIN’s wide range of products can contribute to flavourful, fresh and lively cold drinks. It either turns the casual cold brew into a more interesting beverage or creates an alternative drink for customers who don’t want to consume caffeine but still want to enjoy the café vibe,” he says.

Jake advises that if a café treats MONIN’s products as a sweet component, it can replace sugar syrup in many cocktails like daiquiris or margaritas to create a twist on the classic cocktail or be an alternative to flavoured liqueur.

“There’s no limit to your imagination as long as you can nail the balancing.

For non-alcoholic beverages, MONIN’s syrup can work well in most drinks like cold brew coffee, tea or a fizzy drink like a virgin mojito,” says Jake.

When Jake creates new beverage ideas, he usually breaks it down into the taste components of sweet, acidic, bitter and salty,

46 beanscenemag.com.au

picking one or two as the main flavours to work around.

“These main components can be a coffee we want to showcase, or it can be a specific flavour, as MONIN has us covered with many options. Then it’s just about balancing the drink and deciding how I want it to be served, such as fizzy or shaken with a foam layer, like an espresso martini,” he says.

Jake had this mindset when he competed in the Australian MONIN Coffee Creativity Cup, which took place at Slayer Espresso in Port Melbourne during the Melbourne International Coffee Expo from 17 to 19 August.

Each entrant had to submit a unique espresso-based recipe, incorporating at least 10 millilitres of any MONIN product.

Titled Jungle Bird, Jake’s creation combined MONIN watermelon syrup, MONIN grapefruit syrup, a medium roasted washed Colombian coffee served as a double espresso, and carbonated cold brewed floral tea with herbal notes of peppercorn husk, rose petal, and salted coconut foam.

“It was such a fun experience for me. I got the chance to try eight to 10 different flavours before deciding on a combination of MONIN’s watermelon and pink grapefruit syrup. The watermelon syrup brings out a deep sweetness while the pink grapefruit has a bright acidity. I chose a clean, washed coffee as the base, added a bit of saline solution and simply let the syrup shine for itself,” Jake says.

John Davidson, Head of Advocacy and Innovation at Stuart Alexander, an exclusive distributor of MONIN in Australia, says MONIN has a huge range of citrus, sugar cane syrups, such as pineapple,

lemon tea, blood orange, passion fruit, kiwi, and mango – big, bright flavours that offer different levels of sweetness and acidity, and just scream “summer”.

“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 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,” 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.

“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 says.

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

MONIN syrups can help create a variety of beverage offerings.

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TECH PROFILE

Equipped for success Barista Equip CEO Brett Bolwell discusses current trends in the coffee machine market, and why cafés need to look for money-saving avenues wherever they can. hile no two cafés are 100 per cent alike, many cafés across Australia do experience the same economic challenges.

Coffee equipment distributor Barista Equip, formerly known as Barista Technology Australia, is constantly looking for ways to help regional cafés by providing them with access to tools that will allow them to save money wherever they can.

“The cost of labour has gone up, as have the costs associated with running a café in general,” says Barista Equip CEO Brett Bolwell. “We need to alleviate some of these pressures, and that’s exactly what we can do.”

As such, Barista Equip has identified one key trend in the coffee machinery market which cafés should focus on in order to cut costs.

“If you look at the way the industry is going, there is no doubt it is heading towards super automatics,” Brett says.

“We’re already seeing this change in America, especially led by brands like Eversys.

“In the past, I’ve always looked at what the Americans are doing and thought they were a bit behind when it comes to the way they do coffee. Now it seems as if they’ve worked it out quicker and realised that they can’t always control the coffee outcome if they don’t go down the automatic route.”

Brett believes Australia has lagged behind the rest of the world when it comes to the rise of automation, largely due

Brett says automatic tampers have led the way for automation to enter the Australian coffee market.

Barista Equip Australia has opened a new warehouse and showroom in Queensland.

to baristas preferring more traditional methods of coffee preparation. He feels there is a concern among Australian café owners that customers have come to expect a certain level of detail in the coffee-making process, but that concern is mitigated when automation results in a great coffee.

“It’s not about how the machine looks on the bench or how much work the barista does,” Brett says. “The most important thing for a café to consider is whether or not the customer will be happy with the end product.”

By leaning into the world of automation, Brett believes cafés will start to save money.

“With the workload levels that some of these machines have, you could honestly trim staff down to just one barista at a time and still produce over a hundred coffees every hour,” he says.

It’s these adjustments that can significantly help a café, with flow-on effects like reduced prices enticing customers to stick around and order another round of coffees.

Barista Equip understands that needs vary from café to café and that adjustments are necessary to find the right equipment to help each business grow.

“What we do is offer people both [automated and traditional machines],” Brett says. “We work with our customers and ask if they want a partially deconstructed system or if they want to fully

lean into the automatic sector.

“It’s all about listening to what the customers are saying. This has always been one of our key drivers.”

Another key driver for Barista Equip is the search for new innovations. Brett visited the Host Milano expo in Italy from 13 to 17 October where a wide range of automation technology was on display.

“The direction of automation seemed to be particularly guided by telemetry and automatically adjustable grinders,” Brett says.

This industry direction is a large reason Barista Equip has been proud to showcase the Flow Grinder to the coffee world. Developed by Flow in conjunction with grinder manufacturer Fiorenzato, the self-adjusting grinder is designed to keep recipes consistent.

“For us, seeing telemetry in general get plenty of attention at Host was a real ‘wow’ moment because we’ve been able to keep on top of its growth with the Flow system,” Brett says.

The Flow Grinder features an 83-millimetre burr set and is built to perform in demanding environments that expect a large quantity of high-quality coffees. The machine’s auto-adjustments allow the user to worry less about producing the right quantity of grind and focus on producing the end result.

The grinder can allow the user to

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TECH PROFILE

monitor the process using its telemetry system, which Barista Equip offers in 12and 24-month subscriptions.

The device itself can be integrated with any Flow machine in order to analyse data in real-time in a discrete fashion. The data is displayed on gauges that give baristas instant feedback on whether the coffee being produced is up to standard, while the analytics dashboard analyses each shot with statistics on the overall performance of the store.

“The Flow system is something we’ve been working on for a few years now,” Brett says. “We can definitely see systems like this taking off in the near future.”

Looking at other future trends, Brett says larger machine manufacturers are focusing on coffee-making components that still vary in consistency when handled manually. He points to milk automation as a key example.

“Customers have so many different variables of milk now, so you need to figure out a way to make it consistent across the board,” he says.

Barista Equip is working to address this issue, with plans to add a new milk automation device into its portfolio in 2024.

That idea of consistency is vital to much of the Barista Equip range, especially when it comes to automation.

“A lot of cafés tend to worry about consistency and bringing in baristas that completely know what they are doing,” Brett says. “This is why we’re going to see a strong rise of automation in the future.”

Brett is confident that he and the team at Barista Equip have the knowledge and experience to help guide cafés toward making the right decisions for

According to Barista Equip, Eversys is one of the leading brands in advancing automation in coffee.

their business. For some, this will include a collaboration with Eversys, of which Brett says is one of the leading brands of advanced automation in coffee. Barista Equip is a new sub-distributor of Eversys machines through its partnership with Service Sphere in Queensland. Service Sphere is one of two official distributors of Eversys in Australia.

“I’ve been in the coffee industry for 23 years now, and because I’ve had this experience I feel as if our ear to the market is pretty good,” he says. “It’s all about how you want to go about reducing costs.”

For more information, visit www.baristaequip.com.au Barista Equip has the knowledge and experience to guide cafés toward making the right decisions for their business.

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INDUSTRY PROFILE

Better together SOHO Coffee Roasters details the journey to becoming one of Adelaide’s leading specialty coffee providers and how Milklab helped it attain the title. s part of the development of Milklab’s range of premium barista milks, the brand has collaborated extensively with some of the world’s most experienced and influential baristas, coffee roasters, food scientists, café owners and other industry professionals.

“We engage them throughout the entire product development process, presenting our ideas and sampling our trial blends directly with them in their workplaces across

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Australia and other parts of the world,” says Milklab Brand Manager Melanie Ung. “We take feedback on board to ensure we develop products that meet the needs of coffee loving consumers as well as improve the workflow, efficiency, and product offering within the industry.”

To this day, collaboration remains at the heart of everything Milklab does as it continues to work with the industry to evaluate and evolve its range to deliver the best tasting, highest quality barista milks.

One partner Milklab works closely with is Adelaide-based SOHO Coffee Roasters.

Owner Steve Fulton says the roastery has created a successful coffee business built on a similar ethos and vibrant team culture.

“SOHO has been a happy Milklab partner for many years, so we know each other’s brands well,” Steve says.

“To us, Milklab stands apart from other alternative milk brands as we view the partnership as a relationship that goes deeper than sales and branding.

“Milklab is more than just a brand to us; they’re our business partner. They genuinely care about assisting our team and our customers, in addition to producing milk that complements our products.”

The collaboration, according to Steve, is one that has a holistic approach to how it improves its products and services.

“We have conversations about what works, what can be better, and what we predict will be our focus for great business going forward,” he says.

SOHO Coffee Roasters’ roaster machine, ‘Hot Donna’, has attracted plenty of attention and became the centrepiece of the roastery in Morphett Street, Adelaide. Steve says it is “a legend in its own right”.

“It was about 1am, we were a few whiskies deep, and we were rushing to get everything ready for our grand opening in 2017,” he says.

“We were literally days from opening the doors and we’d already decided that every roastery should have a disco ball.

The disco ball was hung directly above the roaster’s chair, and someone yelled out ‘her name is Hot Donna’ (in reference to Donna Summer) then blasted ‘Hot Stuff’ on our new Bose sound system.

“This soon led to an impromptu dance party and a welcome break from the intensity of planning the opening. It was one of those perfectly timed moments where we all let go for a few minutes and started busting some moves. I don’t think I’ve ever danced like that, and the name just stuck. That’s how Hot Donna was born.”

Steve has high hopes for the future of the roastery and is eager to expand the brand state-wide.

“We’re opening more strategically placed branded sites, which will include one at Adelaide Airport and another on Pirie Street in the CBD,” Steve says. “Another prominent CBD spot is planned to open on North Terrace in the coming months. We’re also planning locations with additional roasting facilities, technical workshops, and equipment showroom space.”

SOHO Coffee Roasters operates a licensing model in which licensee partners own and operate their locations. This allows them to benefit from the roastery’s strong brand while also adding to its appeal, in line with agreed standards.

“We measure this very carefully through customer reviews and the feedback has been amazing,” Steve says, adding that satisfying a variety of client preferences requires a dynamic approach to service.

“It’s important to engage with clients and listen to their interests and needs.”

When it comes to creating a rewarding culture, Steve says he couldn’t be prouder of his team.

“We have an amazing team of customerfocused individuals,” Steve says. “Most of the team have owned, or own their own business, so they have a real sense of ownership and autonomy. Everyone realises that although they are excellent at their own job, it takes more than that and we must work as a team to be operating at our very best.”

SOHO Coffee Roasters is also proud to support young people looking to build a career in coffee, such as Maddie Schuster, who is following her dream of becoming a roaster.

“Maddie approached us three years ago as a barista,” Steve says. “One of our former roasters, Kat, warmly took Maddie under her wing and mentored her.

Within 12 months, Maddie was well on her way to fulfilling her dream. We are so proud of her.”

Steve says while the specialty coffee industry is dominated by interstate players, Adelaide is developing a coffee identity of its own.

“The scene has really ignited recently,” he says. “We’re starting to see more venues really push the café culture and produce some amazing products and experiences.

When asked how Adelaide’s coffee culture differs from other cities in Australia, Steve observes that Adelaide’s relatively smaller size makes for a different industry dynamic to the bigger cities.

“Adelaide has a large number of small-batch roasters offering a range of single origins,” he says. “A diverse mix of smaller roasters makes for an enlightening experience for cafés and individuals, who get to explore a broad variety of the many different flavours and expressions coffee has to offer.”

With Adelaide’s booming coffee industry and an increasing number of consumers looking to switch from regular dairy milk, Steve says Milklab has developed a range of milks that suit a variety of tastes.

“The entire Milklab range is made for baristas, to deliver high performance, texturing and stretching with a creamy mouthfeel to complement espresso coffee,” he says.

“If you’re a plant-based milk fan, Milklab Almond Milk is simply the best, and my personal favourite.”

For more information, visit www.milklabco.com

SOHO Coffee Roasters’ roaster machine, ‘Hot Donna’, is the centrepiece of the roastery in Morphett Street, Adelaide.

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TECH PROFILE

Say hello to Philos Third generation Mazzer family member, Luigi Mazzer, unveils his first official product launch, and explains how the Philos grinder looks simple and sleek on the outside, yet technical and advanced on the inside. he big ‘M’ symbol on the building entrance is a giveaway sign that industry renowned Mazzer grinders are manufactured at the Venice factory in Italy.

If that wasn’t enough, coffee bean symbols are scattered around the facility, from the factory floor to office doors. Most impressive, is the 75-year-old company’s showroom display of grinders, and a level dedicated to its evolution of grinding technology and design spanning across decades from the 50s and 60s, 70s to 80s.

In the history of production of flat burr grinders, the Super Jolly remains one of Mazzer’s most iconic grinders. In Italian, Jolly means “the Joker”, which, when used in a pack of playing cards, is considered a “versatile and reliable” symbol. Mazzer has taken that versatility a step further and

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unveiled its latest grinder edition, Philos, at the Host Milano expo in October, along with the Kony Sg grind-by-weight grinder.

“What I really like about Philos is how very versatile it is. You can grind for espresso, cold brew, or filter, using light or dark roasted coffee. The idea is to grind for any type of coffee you like,” says Mazzer Vice President Luigi Mazzer.

Philos is a light commercial single-dose grinder with a design inspired by Mazzer’s ZM model, and adapted into its own unique, compact, and vertically oriented version. It is best suited to small coffee shops, microroasteries, and restaurants.

Weighing about 12.5 kilograms, the grinder is made nearly entirely from steel, brass and anodised brushed aluminium (in silver or black) with 64-millimetre stainless steel flat burrs.

Luigi says the grinder may look simple

from the outset, but on the inside, features very advanced characteristics which required a long length of time to design and engineer using Mazzer’s experience and know-how.

One such feature is the auger (prebreaker) that ensures a consistent, steady feed of beans into the grinding chamber, and prevents clogging, regrinding and nonuniformity of particles.

“It took months to design. It is optimised to work together with the motor, and with the shape of the burrs to ensure the right throughput rate,” Luigi says.

From the user’s perspective however, the Philos is simple in application. A single on/ off switch on the side of the machine fires up the grinder. The user can take a dosing cup, measure the desired amount of beans, place them into the hopper, and open the hopper gate to release the beans and begin

the grinding process.

Users can simply set the coarseness of the grind by turning the step grinder dial in single-step increments. Located at the back of the grinder, users can navigate the dial left and right in six-micron increments, which can also be set to a stepless adjustment with the removal of three pins.

Clear measurements and markers help to navigate the direction of the step grinder, with an index ranging from zero to 145 to cover all extraction methods in one round.

To improve user workflow, neodymium magnets help to hold the dosing canister in place. Such magnets also help to keep the counter clean, ground electrostatic charges, and avoid dispersion of coffee particles.

Luigi says around one-tenth of a gram of coffee grinds typically ends up left in the grinder. To clean the chaff, a “dose finisher” can be used to extract any residual coffee particles. When not in use, the dose finisher is neatly stored behind the front plate via a dedicated magnetic clip.

For further servicing, users and technicians can easily access the grinder chamber with just two butterfly screw, and no tools required. Once open, users can clean the internal components with a brush or easily substitute burrs. Putting the adjustment dial at the back of the grinder allows this operation to be performed quickly, and without losing the grind setting. Baristas are able to resume brewing coffee precisely from where they left off. Low retention of the grinder chamber means it also avoids contamination of coffee, allowing users to switch easily between different origins or brewing methods without waste.

Users can select between two sets of 64-millimetre, hybrid flat burrs. The I189D burr is the evolution of the Mazzer Mini burrs, which Luigi says is great for customers who prefer a more “traditional” style of coffee, suited to medium and darkroasted beans with a full-body extraction and velvety mouthfeel.

On the other hand, the I200D burr is a modern, high-clarity burr, that produces uniform particle size distribution.

Luigi says these burrs generate low fines, with a geometry suited to lighter roasts, and enhancing floral, aromatic, fruity notes of coffee. These burrs have long, continuous sharp teeth that gradually refine the particle, and reduce the noise frequency of the grinding operation.

“They’re both great stainless-steel burrs that don’t get rusty, that come already seasoned from day one. I think the market will appreciate having the option to choose the burr that suits their needs best,” Luigi says.

Pete Licata of Nomad Coffee Group, and 2013 World Barista Champion, demonstrated Philos’ capabilities on stand at

Host Milano. He says he is most impressed by the simplicity of the machine, and the work Mazzer has done with its materials to eliminate static in the grinding process.

“It’s a lovely new single-dose grinder designed to make tasty coffee super easy,” Pete says.

“The result is uniform, and a beautifully articulate flavour. It’s doing a lot of really good things; producing a sweet, clean flavour profile, which is what you expect for a really high uniformity grind. It delivers an excellent texture and mouthfeel. The grinder does its job incredibly well. Then it just comes down to the barista technique.

“Shots are quite consistent as well. In my time working with the Philos grinder, I have not had fluctuations due to heat or other grinding inconsistency.”

Philos and the Kony Sg are Luigi’s first official product launches since permanently joining the family business in January 2023.

After completing an industrial engineering degree in Milan, and working for some years outside the family business to gain industry experience, Luigi says he has entered the business at the right time where he hopes to add meaningful value.

“I’m motivated and excited to put my energy into the family business. I am looking forward to the next chapter of the company’s evolution, with the expansion of the factory, and more investment into its research and development sector,” he says.

Mazzer’s manufacturing facility has to be seen to be believed. Its internal designs and production of all components of the

grinders, including its burrs, are done onsite to ensure the highest level of quality and durability. This includes every screw, pin, and cable.

Taking BeanScene through the production factory, Luigi’s eyes glisten as he handles a freshly polished bolt straight off the conveyer belt, holding the steel piece like a prized jewel.

“Sure, we could outsource production of components to get them cheaper, but in order to have full control over the quality of our products and parts in the value chain, we aim to manufacturer everything ourselves,” Luigi says. “We are the ones responsible for the functionality of our grinders, and their overall quality.”

After the manufacturing of each internal component, largely controlled 24 hours a day, seven days a week by highly-advanced robotics, highly skilled technicians are responsible for the assembly of each grinder from start to finish.

“It’s quite a unique structure, but we want to give our people ownership of the product they create, and to feel the impact of their work. It helps improve quality control, and at the same time, is more rewarding for our team,” Luigi says.

“We’re manufacturing grinders with a purpose to assist the barista community. It’s all about passion, doing something you love, and doing it well from start to finish.”

For more information, visit Australian Mazzer distributor Coffee Works Express www.cwe.com.au

The grinder chamber of the Philos can be easily accessed without any tools required.

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INDUSTRY PROFILE Toby’s Estate’s roasters carefully curate coffees for its single origin program.

Flavour of the month

Toby’s Estate Coffee Roasters promotes its monthly single origin program, intended to satisfy any customer’s tastebuds.

F

rom big and bold to smooth, sweet flavours, Toby’s Estate Head Roaster Danny Cao says the Sydney-based roaster has a brew for every coffeelover. The extensive range, he says, is designed to suit all tastes across the board, complemented by its ongoing monthly single origin program.

“Our single origin program offers a continuously fresh and new brew

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experience and is a worldwide, curated collection of seven unique espresso and filter coffees of different varieties and processing methods,” says Danny.

“We put a lot of work into creating a range every month that suits both the new coffee entrant as well as the coffee geek as we think it’s really important to not always exclude people through cost or complexity.

“Our November rotation has been extended through Christmas and the

New Year, and because of that, we are offering some very exciting coffees.”

Toby’s Estate’s November rotations will run from 9 November 2023 to 18 January 2024. The rotation consists of espresso coffees ranging from a washed SL 28 varietal from La Reforma in El Salvador with flavour notes of lemon tart, ginger ale and toffee, to a honey processed Central Valley varietal from Monte Brisas in Costa Rica with notes of grapefruit, pineapple, and matcha.

“WE PUT A LOT OF WORK INTO CREATING A RANGE EVERY MONTH THAT SUITS BOTH THE NEW COFFEE ENTRANT AS WELL AS THE COFFEE GEEK.” The filter coffees in this month’s rotation include a black honey processed Catuai varietal from Pa-O in Myanmar with notes of goji berry, ganache and carob, and a natural Ethiopian varietal from Kotowa Estate in Panama with notes of elderflower, muscat grape, and acai.

“Our filter coffees are tiered from a pricing point of view, starting with a cheaper option through to a special release 100gram premium filter coffee. This month the Panama single origin is our high-tier filter,” Danny says. “This coffee is from the freshest crop of Kotowa Estate. We had to airfreight it over to Sydney as we wanted to receive it straight away and ensure we had it in time for the release.”

All other coffees are available in a 200gram bag and one-kilogram for espresso.

Danny says the single origins are carefully selected to best represent the Toby’s Estate brand and describes this month’s rotation as “the all-stars line-up”, with coffees from origins the team has enjoyed working with over a long time.

“We cupped each of these coffees and the Panama single origin definitely stood out for its unique and high-quality flavour.

The Costa Rican coffees were also some of our favourites, and it’s exciting to be able to offer this as we have been working with them for almost four years and have a great relationship with them,” he says.

Danny says the value of Toby’s Estate’s single origin program lies not only in the quality of the coffees, but also in their affordability.

“When people hear high-quality, they automatically think expensive, but the beauty of our monthly rotations is that we always have a mixed price range along with different origin and processes. Having seven different coffees each month isn’t very common in the coffee industry, and we want to make sure we’re capturing a variety of options for our consumer,” Danny says.

Toby’s Estate’s single origins aren’t the only limited-edition coffees available from

the roaster. It also offers a Flavour Savour series dedicated to flavourfocused blends.

“This year we released three coffees in our Flavour Savour series, including Marshmallow Brownie, Banana Split, and Blueberry Crumble,” says Danny.

“These coffees are always very successful due to their intensity and easily distinguishable flavours. When we were roasting Blueberry Crumble, our warehouse smelt like blueberries for a whole month due to its strong aromatics.”

With the Flavour Savour series, Danny says Toby’s Estate is bridging the gap between the general consumer and specialty coffee, making it easier for people to understand the value of coffee.

“The focus is to elevate the market. People in the industry always talk about how we need to charge more money for coffee, but we can only do that if the customer knows what they’re paying for,” Danny says.

“We want to get them excited about tasting different coffees, so when the next Flavour Savour comes out, they can taste it and feel comfortable to order more. Then, they might ask for a single origin on milk, or even a black coffee. We want our customers to be curious and to experiment, not be intimated to know more about coffee.”

To embrace the Christmas spirit, Toby’s Estate will also feature limited-edition Christmas packaging and gift packs throughout December.

“The last few years we’ve adopted the theme of ‘naughty or nice’ to showcase both sides of Christmas, and it was very wellreceived by customers. When we speak of Christmas packaging people automatically think of cheerful, light-hearted images, but we wanted to think outside the box and ride a little bit of tension. On our Christmas packaging, you can see Krampus stealing Santa’s present sack and replacing it with rubbish,” says Danny.

The limited-edition packaging will be available in 200-gram and one-kilogram bags.

Toby’s Estate is bringing back previous Flavour Savours in a Christmas gift pack.

“We also have limited edition takeaway cups and are bringing back three of our previous Flavour Savours in a limitededition gift pack. For each pack, it will have three 200-gram bags of Watermelon Cake, Lamington Cake, and Butterscotch Pudding,” Danny says.

“Butterscotch Pudding was the first release in the Flavour Savour series from Toby’s Estate in 2020. The response was super positive, and I think that’s because we approached it as a unique milk-based option.

People would talk about the richness of the coffee, and how the sweetness and silkiness from the milk made it almost cake-like.

We landed on butterscotch pudding as a descriptor, and it just clicked with everybody.

“Watermelon Cake combines fruity flavours of watermelon, rose petals, and mango nectar with traditional notes like crème brulee, dark chocolate, and vanilla cake. Lamington Cake features flavour notes of dark chocolate, coconut and strawberry jam, mirroring the iconic Aussie favourite.”

To create milk-based coffees with holidayinspired flavours, Danny says the team knew it would need strong, rich fruity flavours.

“Whatever we put on the bag, the customer should be able to taste it or can relate to it,” he says.

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

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INDUSTRY PROFILE

It’s in the app Kelly’s Distributors takes BeanScene through its mobile app, and how customers can make large-scale orders from the comfort of their phones.

R

e-stocking supplies in a café can be a stressful experience.

In some cases, research is required, calls to suppliers have to be made, and a waiting period by the phone is required to discover a delivery status.

Queensland-based distribution company Kelly’s Distributors has sought to minimise the anxiety over this process by using the company’s custom mobile phone online ordering application. The family-owned business aims to make ordering easy, using simple instructions and making recommendations for new products based on the type of business submitting the order.

The company introduced the Kelly’s Distributors app to market in 2021, in a decision largely fuelled by customer feedback according to Kelly’s Distributors General Manager Ahsan Dada.

“Through our current database, we realised that most of our customers were time poor, which meant that they might not have time to place orders during the day,” says Ahsan.

“Developing the custom Kelly’s Online Ordering app gives our customers the ability to place orders at any time of the day, including on the couch at home.”

The app was developed to showcase the wide range of products available at Kelly’s Distributors, enabling users to scroll through to find the right options for their business. Ahsan describes the app as a “pocket helper”, which allows users to navigate current promotions and deals.

“It allows them to view our new products at their leisure or search for products that they have been wanting for when they have the time,” he says.

Ahsan says setting up an account on the app is an easy process, especially for those who are already business

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partners with the company.

“Once you register an account on the app, our customer service team will then grant you access to begin using the application,” he says. “We have chosen to do it this way to ensure that the private details of customers remain confidential and secure, giving them added peace of mind.”

These private details include previous order summaries and delivery addresses, all of which are pre-loaded into the app to ensure a faster checkout, which is a key priority.

For customers wanting to expand their offerings, there are exclusive discounts available each month in a specially marked section of the app.

“Customers can view and place orders

Kelly’s Distributors offer a wide range of products for its customers.

from a monthly deals section, which can save them a lot of money,” says Ahsan.

He adds that the app has allowed for a smoother operation on both sides of transactions.

“The app not only helps our customers but also integrates with our internal systems, helping our salespeople to see that customers have placed orders online.

Therefore, they can have more meaningful conversations in-store about new product ranges and increase profit margin rather than just placing orders,” Ahsan says The home screen of the app is customisable, and shows products a customer’s business might be interested in first. For those looking to investigate the range, the app includes a search bar, and a

Kelly’s Distributors is ready to help customers with the app installation process.

drop-down menu.

“Once logged in, each customer is able to view the customised catalogue of products they purchase, as well as prices and suggestions of additional items that might grow their business,” Ahsan says.

“The layout on the app follows the same template as our website, which helps familiarise our customers and make purchases easier.”

Once orders are placed, the Kelly’s Distributors warehouse springs into action with staff members getting involved to make sure delivery is completed as quickly as possible.

“All orders come through our system in real time,” says Ahsan. “The orders are then checked to eliminate both human and computer error before the payment is processed, and the delivery commences.

“Delivery is usually very quick and can be expected between 24 and 48 hours.”

Ahsan says Kelly’s Distributors is always looking for feedback on ways to improve the app moving forward, given it’s still in its infancy.

“Our sales staff and customer service team are both here to assist customers to onboard the new app. We have simple instruction manuals for customers to follow,” he says.

The company has begun developing ideas to simplify the app further and add on more functions.

“We believe that in the future it would be great if our app could integrate more technology in its ordering systems, which would allow customers to be alerted about current stock intake and when it would be a good time to replenish,” says Ahsan.

Kelly’s Distributors has ensured that the company’s entire catalogue is available on the app, including syrups from Origin Tea, cookies from Byron Bay, and a selection of compostable and eco-packaging accessories from Little Green Panda.

Also among the range of products the app can provide, is Kelly’s Distributors’

selection of plant-based milks, a recent focus area for the company, who are the exclusive distributors of No Ordinary Oat Milk and Macamilk in Queensland.

“We have a huge variety in our warehouse,” says Ahsan.

The list of brands also includes Alternative Dairy Co, Milklab, Oatly, Bonsoy, Happy Happy Soyboy, Califia Farms, Zymil, Pure Harvest, Minor Figures, Vitasoy, and Almond Breeze.

The company’s pivot towards plant-based

milks started more than a decade ago when the team began noticing developing trends within the coffee industry.

“In around 2010, there was a huge increase in demand [for plant-based milks], along with a general growth in population,” Ahsan says. “There was also an increase in health consciousness with people switching to vegetarian and vegan options.”

Ahsan says having this array of options also enables business to cater to new customers. “[Offering a range of plant-based milks] allows for diversity in dietary requirements within a businesses’ customer base,” Ahsan says. “It helps build repertoire and inclusivity, and allows them to be niche and cater for a particular market or clientele.”

Ahsan adds that the versatility of plantbased milks can’t be understated. While commonly associated with coffees, he says they are an important option for a business to have.

“You can pretty much use plantbased milks for anything,” he says.

“Coffee, smoothies, muesli, cakes, biscuits, and so on.”

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

Once orders are placed in the app, the team at the Kelly’s Distributors warehouse begins preparing for delivery.

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TECH PROFILE

Brewing brilliance BeanScene talks to xBloom Co-founder Richard Xu about how the automated pour-over machine provides an all-in-one equipment experience with virtually no manual steps required. ichard Xu had been working as a product designer at multinational technology company Apple for seven years when he decided to expand his capabilities and take ownership of a business in 2021.

“I wanted to broaden my horizons and create a product that I could call my own.

I was lucky enough to find a great partner and Co-founder Rui Zhou, who also worked at Apple, to bring the xBloom to life,” says xBloom Co-founder Richard.

The xBloom is an innovative pour-over machine composed of a 48-millimetre conical burr grinder that can also be used in standalone mode so users can brew with other tools such as AeroPress or French press, and a hot water spout.

It comes with cloud-connected selfadjustment sensors, motors, software, solid-state pouring technology with three pouring modes, and a seamless flow of water guided by electrostatic vector force technology. These features won the xBloom the 2023 Consumer Technology Association Best of Innovation Award, and the 2023 iF Design Award.

“We wanted to create a product in a field that was outside of our realm of knowledge of computers and technology, but that we were still passionate about, and that was specialty coffee,” says Richard.

“Specialty coffee has a long value chain, starting with the producer and ending with the customer, and we’re placing a lot of trust in that end consumer to appreciate the end result. Through a combination of design and technology, the xBloom aims to preserve the last mile of the value chain and ensures that people taste the coffee exactly as the roaster intended.”

Users can operate the xBloom in three steps: scan the xPod single-use coffee capsule or recipe card on the sensor pad to activate bean recognition. The machine automatically brings up the roaster’s pre-set bean-specific brewing recipe. After pouring beans into the grinder, place the empty xPod on the dock and start the brewing process with a gentle tap on the force-touch dock. Let the machine take care of the rest.

“The coffee is ground by the machine before the brewer produces a single stream of water that bends in any direction thanks

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The xBloom was created by Cofounders Richard Xu and Rui Zhou.

to electrodes that are built into the brewer that can control the direction of water. This gives you full control over how the coffee bed is saturated and agitated,” says Richard.

“The xBloom contains the world’s first coffee grinder with automatic step motor adjustment for specified grind sizes and auto-calibration, reducing static and achieving near-zero retention for consistently high-quality coffee.

“The docking station that holds the xPod initiates brewing with haptic feedback, vibrates the pod for even extraction, and includes an embedded scale with antioverflow detection for precise coffee-towater ratio.”

Richard says the secret is in the coffee pod, allowing roasters to take the wheel and bring their intended vision of the coffee to life. The xPod contains 15 grams of whole coffee beans to ensure it is as fresh as possible when brewed. Inside each pod is a paper filter that lines its walls. The pod itself is made of compostable recycled sugarcane fibre, acting as the coffee dripper.

“Roasters are in the driving seat with every extraction parameter in their control.

The near-field communication tag at the bottom contains the unique brewing method specifically tailored to whole beans inside,” Richard says.

“The xBloom adjusts the temperature, ratio, grind and pouring pattern, ensuring that every cup tastes exactly how they are envisioned by our world-class roaster and curator partners.”

Users can also scan their xBloom recipe card and use their own beans with a reusable dripper, and in 2024, will be able to tap their phone to transfer recipes from the xBloom smart application to the machine.

“The xBloom provides the convenience of enjoying high-quality and properly extracted coffee at the touch of a button.

It also establishes a connection between a really great roaster and a consumer,” Richard says.

“Our goal is to remove the barrier to specialty coffee and bring better quality beans to households everywhere. By partnering with leading coffee roasters, we will give our customers the best cup of coffee they’ve ever had.” xBloom has also partnered with Australian equipment distributor Coffee Tools Distributing to bring the automated pour-over machine Down Under.

“Coffee Tools Distributing was the first reputable Australian distributor to reach out to us in July 2023. We had great chemistry with the team straight away, so I knew I wanted to work with them,” Richard says. “The xBloom isn’t just a machine, it’s a curated platform for local and large roasters and our partners. We only want to work with devoted allies, and Coffee Tools Distributing fits that category for us.”

The machine produces a stream of water that saturates and agitates the coffee bed.

Coffee Tools Distributing Director Curtis Arnold had seen Program Manager and Social Influencer Brian Quan, who was involved in the development of the xBloom, promote the product on YouTube and was immediately fascinated.

“When I saw the xBloom on [global crowd funding platform] Kickstarter, I backed the product. Once we received it and started using it in our office, I was really happy with the workflow, coffee, and machine overall. I initially reached out to them to have more coffee pods shipped to our office, and the partnership took off from there,” Curtis says.

Curtis continues that the repeatability and consistency of the xBloom are just some of the reasons he was impressed by the automated pour-over machine.

“You know you’re going to get the same

The user can pour beans into the grinder and place the xPod on the dock to start the brewing process.

pour-over quality time and time again. And having the ability to change recipes, which you would normally have to do manually, is really powerful,” he says.

“But what I find most intriguing about the xBloom is its ability to connect the roaster and their vision for the bean with the customer. It means you’re drinking the coffee exactly as the roaster planned when they created the roast profile and brew recipe.”

Richard says Curtis is his ideal business partner due to his attitude and expertise and looks forward to working with the distributor. “[Curtis] was dedicated to the product and fully understood our purpose in the market. He aligned with our vision to create not only a product but a coffee marketplace, which we valued a lot. I knew the moment after our first phone call that I had chosen the right partner,” he says.

Richard says he is eager to enter the Australian market due to its appreciation for specialty coffee.

“Australia is very well-educated in terms of coffee and has an enormous amount of quality roasters, so it’s definitely the right audience and target market for us,” he says.

“That said, xBloom is perfect for anyone who loves a good quality coffee.”

According to Richard, customers should keep their eyes peeled for an updated model of the xBloom in the future.

“Following Apple’s tradition of releasing a new iPhone every year, we’re working on a lot of new ideas and products.

Let’s just say, I’m keeping my engineering team busy,” he says.

For more information, visit xbloom.com and www.coffeetools.supply

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INDUSTRY PROFILE

Flavour masterclass

Arkadia discusses its summer recipe range, which offers cafés a new way to transform their traditional beverage offerings during the warmer months. ith temperatures rising and summer upon us, beverage specialist Arkadia believes that businesses across the country should take advantage of the warmer conditions by offering customers unique and inventive drink options.

The flavour specialist has developed a series of recipes best suited for the summer, allowing cafés to expand on their offerings beyond what’s expected of a café.

Arkadia showcased a variety of these recipes at this year’s Melbourne International Coffee Expo (MICE), including the pina colada frappe, biscoff frappe crunch, mocha cookie crumble frappe, strawberry cheesecake frappe, and chai affogato.

“We created the summer recipes based on consumer and market research to ensure cafés have exciting on-trend offerings for this summer,” says Arkadia Brand Manager Kylie Chan.

The new summer recipes were the focus of the masterclasses Arkadia ran at MICE, where dozens of spectators learned how to recreate each drink.

“We were extremely pleased with the

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feedback we got at MICE,” Kylie says.

“People were coming back for seconds, thirds and fourths because of how much they were enjoying the Arkadia beverages.

“We initially had three workshops a day, but by the end we were realising how popular they were, so we started to run more of them.”

Kylie says the workshops were successful in achieving what the group set out to accomplish.

“Our goal was to showcase how versatile and interchangeable the Arkadia range is,” says Kylie.

“There is still a bit of confusion around the difference between a frappe and a milkshake, so having the recipes to sample and being able to demonstrate how easy a frappe is to make with Arkadia’s Frappe range made it a great informational session for all.”

Each recipe unveiled at the expo is available online, as well as through a downloadable summer recipe booklet from Arkadia’s new website.

“The summer recipe booklet is something our customers are loving,” Kylie says. “Business owners don’t always have the time to do research and develop new recipes for their menus.

Arkadia’s frappe bases provide the foundation for cafés to serve a variety of frappe beverages.

“We are here to partner with cafés and to help them by providing on-trend beverage menu inspiration and quality products to ensure they launch a successful summer menu which will appeal to their customers.”

Each recipe is designed to be easily replicable and showcase the flavour opportunities that Arkadia provides. For the chai affogato, for example, Kylie says you only need vanilla ice cream, hot water, and four teaspoons of the Arkadia Chai Spice to create an exciting chai twist on the classic affogato.

For those who prefer alternate ways to recreate the recipes, the Arkadia team have developed a visual way to follow along.

“Some people just aren’t as inspired through traditional recipe formats in text, so we worked closely with our videographers to create recipe videos that showcases those flavours, as well as how Arkadia products can work together to create a delicious recipe,” says Kylie.

The recipe videos, which are 40 seconds in length, can be found on the Arkadia website and its YouTube channel.

“When it comes to recipe creation, it’s important for us to show potential customers the different ways to use our products,” Kylie says.

Regarding trends, Kylie says the Arkadia

team noticed more of a focus towards nostalgic flavours that transport people back to their childhoods, as well as those inspired by international influences.

“We saw a lot of nostalgic flavours, and flavours that had a bit of an influence from around the world, which helped inspire the chai affogato in particular,” she says. “It’s not the typical espresso affogato you get. We’ve added a bit of a twist to it.”

The number of summer recipes available in the booklet is a testament to the versatility of the Arkadia flavour range, which Kylie says is an important goal for the business.

“We started with just drinking chocolate back in 1997, and soon we launched our signature chai spice,” Kylie says. “Fast forward to today, and we now have a wide variety of syrups, dessert sauces, frappes, and much more in our range.

“Our chai and drinking chocolate ranges are distributed to over 10,000 cafés and are a must-have staple item on any beverage menu, as they are known for great taste, quality, and versatility of use.”

The summer range of recipes, along with many previous recipes Arkadia promotes, showcases the possibilities of its most popular products, chai powder, in both hot and cold drinks.

“Chai on the menu offers a delicious

The chai affogato was one of several recipes on display at Arkadia’s booth at MICE.

Arkadia’s summer recipe booklet includes a guide to making a strawberry cheesecake frappe.

alternative beverage to coffee,” Kylie says.

“Arkadia Chai Spice can be used across a variety of beverages, not just as a hot latte.

You can add it to frappes or serve it as an affogato.

“We are here to partner with cafés to reinvigorate the beverage menu and offer on-trend solutions to drive sales and loyalty. Our team can assist with menu development and provide on-trend recipes to any café that has, or is looking, to add our beverage range of solutions.”

Arkadia’s wide range of products is continuing to grow at a rapid rate, broadening the possibilities available to café menus.

“It’s all about reimagining what you can do with your standard drinks. Arkadia’s products will help make your menu stand out,” says Kylie.

Arkadia believes that creating a unique, on-trend signature beverage for a café will create a point of difference, which can help keep customers coming back for more.

“Summer is a great opportunity to re-vamp and add new recipe creations to your menu, and Arkadia has the product range and quality to deliver exciting solutions that your customers will love,” says Kylie.

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

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INDUSTRY FEATURE

More than beans and machines Head of Will & Co Josh Passaro looks back on the roaster’s 10-year history and how it has helped grow small businesses across Australia. s Will & Co celebrates its 10th anniversary with giveaways, parties, and promotions, the team can’t help but look back on its growth journey with immense pride.

The roaster’s origins trace back to Sydney’s Bondi suburb in 2013, when three school friends came together with a simple suggestion.

“The idea was to combine two of the best things Australia has to offer: its thriving café culture and the coastal lifestyle,” says Head of

Will & Co hopes to spread the Bondi culture around the country through its coffee.

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Will & Co Josh Passaro.

“Coffee and coastal communities go hand-in-hand regardless of where you are in the world. There’s something special about having a coffee by the beach, especially in Bondi.”

From the start, the founders were confident the local community would embrace a new venture that combined these two lifestyles pillars.

After focusing on roasting for a year, Will & Co saw the opportunity to open its own café.

“When we first started, we were sharing an office space above a surf store which had a great outdoor area that was underutilised,” Josh says.

“We thought it would be a great place for a café because it felt like a little oasis in the middle of a busy area of the city.”

That little oasis in Bondi quickly became the kind of communal hub the founders had dreamed of.

“It was a great way for us to showcase our coffee and who we are,” Josh says.

“It also attracted a lot of local community members, artists and creatives, and became a bit of a hangout spot for locals and visitors alike.”

Soon after the café opened, Will & Co was contacted by a number of other businesses and cafés that were looking to collaborate.

“We had a lot of cafés approach us from interstate in the early days, and we had no idea how they had even heard of us,” Josh says.

“It did seem like a natural evolution to expand, and we’re stoked that many of those early partners are still with us today.”

The initial Bondi location, which has since moved to a larger venue down the street, allowed for Will & Co to explore new ideas when it comes to its coffee.

“Experimentation is a big thing for us, whether it’s working with suppliers and producers or collaborating with local brands and businesses,” Josh says.

Despite the change of location, the newer Bondi HQ & Tasting Bar remains the heart of the company’s operations.

“We craft all of our own specialty coffee drink recipes in-house and share them with our café partners,” Josh says.

One of the company’s more recent concoctions is its specialty coffee concentrate, made from Will & Co’s signature Eight-OEight house blend.

“The concentrate is something that has been in the works for a while, mostly because we wanted to get the recipe just right,” Josh says.

The creation process for the concentrate ensured the flavour of the coffee wasn’t too weak or too strong, making it more versatile.

“You can mix it with milk for a simple iced latte, use it in desserts like cake and

tiramisu or mix up your favourite cocktails at home, like an espresso martini or coffee negroni,” Josh says.

“It’s the perfect travel companion, which is why I always take it with me when going camping or on holidays.”

Will & Co encourages people to have fun experimenting with the concentrate and craft their own unique beverage creations.

“A lot of our café partners have been getting behind [the concentrate] and sharing their recipes, which we’re adding to our menu as well,” Josh says.

Collaboration with other cafés has proven to be a major driver for Will & Co throughout its first decade. The company has worked with cafés all across Australia in that time, helping them grow their businesses, and providing additional resources where it can.

“When we first start working with a café partner, we sit down with the owner to figure out what their objectives are,” Josh says.

“It’s about being bespoke on approach but big on capability.”

That assistance can come in a variety of ways, with many options stretching beyond coffee. According to Josh, Will & Co has always looked at art as a way to separate a café from the crowd.

“We’re working with one café now that wants to have a huge mural on the side of their building, so we’ll find a great local Aussie artist to bring our ideas to life,” he says.

Josh says it’s this type of personal service that sets Will & Co apart.

“Just about everything we do for cafés is bespoke, and that’s the way we like it, whether that’s handmade signage, content creation, equipment customisation, growth plans or marketing support,” Josh says. “It’s about

Will & Co have connected numerous cafés to artists around the country to help design murals.

so much more than simply providing beans and machines.”

Josh is proud of what the team has been able to accomplish with its partners.

“The longevity of our café partnerships has been one of our biggest highlights,” he says.

“Many of them are no longer just café partners, they’re good mates.”

Will & Co has plenty of events on the agenda to celebrate its first decade in business.

It has launched limited edition takeaway cups designed by local Aussie artist Chris Nixon, is giving away a La Marzocco Linea Micra, hosted an epic barista smackdown, and has a few other surprises in the works.

Each of these celebrations is a way to say “thank you” to those who have supported Will & Co throughout the years.

Additionally, its Bondi HQ is hosting an art exhibition titled ‘Coffee & Community’, with 10 artists displaying 10 original pieces of work that will be auctioned off at the end of

the year. The profits from the art sales will go towards charities Beyond Blue and OneWave, which tackle mental health issues.

Josh says a recent move to becoming a national partner with OneWave has been long in the making.

The non-profit organisation, established

by Grant Trebilco in 2013, uses surfing as a way to raise mental health awareness through saltwater therapy.

“We’ve always talked about collaborating with Grant,” Josh says. “He has been a big part of the Bondi community for years now, so this is a great opportunity to work with him and give back.”

Giving back to the community is an important part of the company’s ethos.

Will & Co also supports charity partners Cafesmart, RUOK and Transition Bondi, to name a few.

“It’s why we do what we do,” Josh says.

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

Will & Co uses its Bondi café to experiment with new blends and flavours.

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Welcome back

The Melbourne International Coffee Expo will make its return in May 2024, with new innovations and developments that will evolve the Southern Hemisphere’s largest dedicated coffee tradeshow. he key to longevity in the global events space is the ability to evolve and remain relevant to the market. It’s for this reason the Melbourne International Coffee Expo (MICE) has become a veteran expo of the Australian coffee community, and remains committed to its core purpose of connecting buyers and sellers of the coffee industry in the one space annually.

“We put plenty of emphasis on this purpose,” says MICE Show Director Lauren Chartres. “We hope that anyone who walks through the MICE doors can make meaningful connections that can lead to greater opportunities.”

Over the years, these connections have led to long-term partnerships, career opportunities, and have helped grow a product, service or business.

“MICE is more than just an expo.

It serves as a platform to unite the coffee community. It’s a place to share international machine releases, a one-stopshop for cafés to connect with the right roaster to represent their brand, and a chance to show the global coffee community that Australia is a place of innovation and inspiration for world trends and standards,” Lauren says.

She adds that the fact MICE celebrated its 10th edition in August is an indication of

More than 10,000 attendees from 56 countries visited MICE in 2023.

its relevance to the market.

“Reaching 10 years shows just how important MICE is to our industry,” she says. “We’re so proud of what the expo has accomplish over this time.”

The 2023 edition attracted 10,218 attendees across the three days of the show, with visitors travelling from 56 countries.

“We were thrilled with this level of attendance, especially following the World Barista Championships the year before,” Lauren says.

Looking ahead at the 2024 event, taking place from 12 to 14 May, Lauren Milklab will be returning to MICE in 2024 as its platinum sponsor.

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says MICE will remain committed to its values of connecting the coffee industry through the delivery of promotion, purpose, and product.

It plans on introducing new concepts and ideas that will continue its relevance in the coffee market, including the addition of panel discussions, which will see industry leaders present on a range of relevant topics around innovation, market challenges, industry longevity, sustainability, and practical themes dedicated to café operations.

“MICE is a platform for the Australian coffee community to unite, but it should also be a place to gain education, better understand information and topics that can support and grow a business, and inspire an individual’s career within the coffee industry,” Lauren says.

“Knowledge is so valuable, and sharing it is key to the next phase of growth.”

While the events team continues to evaluate and reinvigorate key aspects of the expo, retaining the DNA of MICE is also important.

That’s why the Product Innovation Awards will also make its return, which aims to recognise the top innovations among the expo’s exhibitors. New categories

will be celebrated including ancillary electrical equipment, coffee preparation equipment, and coffee accessories.

“It’s always great to see the very best of innovation on the Australian stage,” Lauren says.

“We need to ensure these awards remain relevant to the industry, and that pertains evolving the categories to be in line with what the industry values. We know how much value roasters place on the packaging and design of their products, as well as the importance of equipment in all of its forms.

The new additions should welcome a new audience to the awards that we haven’t represented before, which is an exciting prospect for our 2024 event.”

The awards are open to companies from around the world who choose to exhibit with MICE2024.

“It’s a really good opportunity for businesses with a new product to showcase themselves to an Australasian audience,” she says.

This also allows for Australian businesses to witness some of the best innovations from around the world without having to leave home soil.

Australia’s Richest Barista competition, which made its debut during the 2023 edition of MICE, will also return for a second year.

“We were very impressed with how the competition went,” Lauren says.

“The competitors liked the fact that it was more of a casual competition that explored the different trades of being a barista.”

Rawirat Techasitthanet, also known as Jibbi Little (see page 17), won the inaugural competition, and walked away with the $25,000.

Lauren says registration for Australia’s Richest Barista competition is open for anyone, both domestic and international, who is looking to take her crown.

“We’re looking to develop the competition even further next year, so we’re hopeful more baristas will register from around the world to take part,” she says.

Continuing its annual tradition, Milklab will also return as MICE Platinum Sponsor in 2024.

“We are thrilled to be partnering with MICE again in 2024 to continue to build the Milklab brand and collaborate further with the industry,” says Milklab Marketing Manager Natalie Latimore.

“MICE has been an invaluable partner for building Milklab with coffee industry over the past eight years. It is the perfect platform for us to showcase our range of

The 2024 edition will see the return of the Australia’s Richest Barista competition.

barista milks while facilitating important conversations with prospective and current customers.”

Lauren adds that plenty more exciting features are still to be announced for 2024, and that attendees and exhibitors should keep their eyes peeled for new information.

“We’ve got plenty of fun giveaways and competitions that you won’t find anywhere else,” Lauren says.

Registration to exhibit at MICE2024 is open and available via the exhibition’s website, with companies across Australia, and abroad, invited to attend.

“We can’t wait for next year’s expo. It’s the place to be for the Australian and Asia Pacific coffee industry,” Lauren says.

“For those who have exhibited before, consider the importance of supporting the industry, and the responsibility we have to evolve the industry together.

“For those new to the world of events, consider the value of being in front of your target audience, and how your presence can go a long way in contributing to the overall growth of your business. MICE is our collective industry event, and it’s up to us to show the Australian market, and the world, why it is a dedicated coffee industry event of the highest level.”

For tickets or to become an exhibitor at MICE2024, visit internationalcoffeeexpo.com

The Product Innovation Awards will feature three new categories in 2024.

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ROASTERS DIRECTORY

Roasters Directory 2023 The 10th edition of BeanScene’s Roasters Directory celebrates more than 900 Australian and New Zealand coffee roasters that have evolved with industry challenges and consumer demands.

Thirty per cent said they have roasted s the consumption of coffee has coffee for 10 to 30 years, 23 per cent said grown over the years, so too has between one and five, 5 per cent answered the availability of products, ‘less than 12 months’ and just three per cent services, and brands. said more than 30 years.

The coffee industry is “This data is particularly interesting. It incredibly versatile and constantly tells us there is still market movement with changing, forcing roasting businesses to newcomers looking to get involved in the proactively adapt to expand their product industry, and a healthy amount of fairly offering and roast for new channels and new customers, whether it’s for retail, WHAT VOLUME OF COFFEE DO YOU foodservice, ready-to-drink options, or CURRENTLY ROAST PER WEEK? cold brew.

Answer choices Responses As such, in BeanScene’s 10th Roasters Less than 100kg 27% Directory, it was interesting to obvserve 100 to 300kg 21% the market responses from more than 215 300 to 500kg 12% businesses who responded to BeanScene’s 500 to 1000kg 17% optional and anonymous survey, which gives a window outlook to roaster’s 1000 to 3000kg 14% buying habits, volume of production, and 3000 to 5000kg 0% operational challenges.

5000 to 10000kg 8% Responses Out of all survey respondents, 39 per More than 10000kg 2% Table 1 cent said they have been roasting coffee for Answer Responses Less than 100kg five to 10 years.

27% Less than 100kg

18

100 to 300kg

14

300 to 500kg

CHALLENGE TO YOUR BUSINESS IN THE 500 to 1000kg 11 PAST 12 MONTHS? 1000 to 3000kg

9

3000 to 5000kg

0

Answer choices 5 Customer volume 1 Increased price of beans Sum 66 Managing growth Reduced business Staff retention Supply inflation Responses Workflow efficiency 5000 to 10000kg More than 10000kg

38% Less than 100kg 500 to 1000kg 5000 to 10000kg

Customer volume

2% 8% 27% 14%

8%

Sta retention

56% 17%

Supply inflation

sed price of beans ced business

12%

14%

Workflow e ciency 0

10

20

17% 14%

Editor Sarah Baker. 17 Customer engagement “It also makes us appreciate how Use of automation 36 challenging longevity is, and that those who Finding/retaining sta have been doing this13for a long timeIncreasing can’t co ee prices Use of automation Interstate expansion rest idle.”

Finding/retaining 8 sta quality output In terms of market challenges,Maintaining more than Increasing co ee 6 Product consistency prices 56 per cent of roasters noted supply inflation Retaining/growing customer base in the past Interstateas their largest business 6 challenge expansion 12 months, followed by the increased price Sta culture Maintaining 27 of beans at 53 per cent (in 2022, this was Sta training quality output Sustainability at 83 per cent). initiatives Product the most dominant response 27

17%

Reduced business

12%

21% 30

68 beanscenemag.com.au

26%

Customer education 300 to 500kg 3000 to 5000kg Customer engagement

26%

Managing growth

Answer choices Responses Customer education 26% Customer engagement 55% Use of automation 20% Finding/retaining staff 12% Increasing coffee prices 9% Interstate expansion 9% Maintaining quality output 41% Product consistency 41% Retaining/growing customer base 59% Staff culture 30% Staff training 15% Sustainability initiatives 26% Responses

Responses 38% 3000 to 5000kg 0% 53% 5000 to 10000kg 8% 26% More than 10000kg 2% 17% 0 4.5 9 13.5 18 8% young businesses that have had to withstand 56% Table 1challenges and have come pandemic 14% on the other side,” says BeanScene Answer through Responses Customer education 1000 to 3000kg

100 to 300kg 1000 to 3000kg More than 10000kg

53%

Increased price of beans

500 to 1000kg

WHAT IS THE MOST IMPORTANT PRIORITY TO YOUR BUSINESS?

21%

100 to 300kg

WHAT HAS BEEN THE BIGGEST 300 to 500kg 8

For the 2023 survey, customer volume was the third highest challenge at 38 per cent, managing growth at 26 per cent, reduced business at 17 per cent, and workflow efficiency at 14 per cent, and staff retention at 7 per cent.

The most important priority to roasters at the time of the survey in October 2023, was identified as ‘retaining and/or growing customer base’ at 59 per cent of respondents.

This was closely followed by ‘customer engagement’ at 55 per cent of respondents.

‘Maintaining quality output’ and ‘product consistency’ were tied at 41 per cent each, followed by 30 per cent on staff culture, 26 per cent on both sustainability initiatives

40

consistency

Retaining/growing customer base

39

Sta culture

20

Sta training

10

Sustainability initiatives

17

55% 20% 12% 9% 9% 41% 41% 59% 30% 15% 26%

0

10

20

30

40

Table 1 Answer

Responses

WHAT IS YOUR MEDIAN WHOLESALE PRICE $30 for 36 per cent of respondents. and customer education, 20 per cent on $10 to $20 1 RANGE OF COFFEE PER KILOGRAM? Sixty-seven per cent of respondents finding solutions to manage volume and $20 to $30 24 said they have increased the price of their increase workflow, and 15 per cent on staff Answer choices Responses $30 to $40 34 coffee in the past 12 months, while 33 per training and education. $10 to $20 2% $40 to $50 7 cent said “no”.

When it comes to turnover, 50 per cent $20 to $30 36% 0 More than 51 per cent of roasters of survey respondents said it was better $50 thanPlus $30 to $40 52% Total 66 supply less than 25 cafés/retail businesses. what they experienced in 2022. $40 to $50 11% Eighteen per cent said between 25 to 50, Forty-two per cent said it was about the $50+ 0% 12 per cent said 50 to 100, and 11 per cent same, and 8 per cent said it was worse than $10 to $20 $20 to $30 $30 to $40 $40 to $50 between 200 to 500. last year. $50 Plus Six per cent supply 100 to 200 venues, More than 50 per cent of roasters said and just 2 per cent supply to more than their volume had increased in the past 2% 1000 venues.

12 months. Thirty-nine per cent said it 11% Fifity-two per cent of surveyed roasters stayed the same, and nine per cent said it said their volume of wholesale venues had had decreased. increased over the past 12 months, and 38 per Twenty-seven per cent said they roast cent said it was the same. Only 11 per cent less than 100 kilograms per week, 21 per 36% said it had decreased. cent between 100 to 300 kilograms, 17 per cent between 500 to 1000 kilograms, 14 per cent roast between 1000 to 3000 kilograms, *The 2023 Roasters Directory is compiled of 12 per cent between 300 to 500 kilograms, opt-in participants and verified venues. If you eight per cent between 5000 to 10,000 have missed out this year or need to update kilograms, and two per cent roasted more your details for next year’s directory, please 52% than 10,000 kilograms. email sarah.baker@primecreative.com.au The highest response for the median wholesale price of coffee per kilogram was For more information, visit $30 to $40 at 52 per cent, followed by $20 to beanscenemagazine.com.au

Built to last

Premium barista milk brand Milklab is committed to implementing sustainable practices in its products, processes, and packaging.

M

ilklab Marketing Manager Natalie Latimore believes when milk makes up 80 per cent of your coffee, the milk you choose matters. That’s why the premium barista milk brand is dedicated to sourcing its ingredients ethically and sustainably, and manufacturing from its Australian facilities in Shepparton, Victoria and Ingleburn, New South Wales.

“We aim to reduce our products’ environmental impacts wherever possible, and always try to source within Australia before looking offshore,” says Natalie.

“Whether it’s from our almond growers who implement bee protective initiatives, or working with dairy farmers who are committed to the humane treatment of cows, we choose to partner with producers and growers that care about the planet.”

Milklab also installed 10,000 solar panels on its Shepparton production plant, which combined, contribute to 20 per cent of the

site’s total usage, the largest installation of its kind in Victoria.

“Milklab’s latest collaboration of merchandise is also made from 100 per cent recycled material from The Common Goods Co, a local and sustainable supplier that uses eco-friendly materials and ethical production practises,” says Natalie.

“Each t-shirt uses 60 per cent recycled pre-consumer cotton and 40 per cent recycled polyester, which comes from single-use objects like plastic water bottles.

By repurposing and recycling cotton and plastics into materials for clothing, The Common Goods Co is reducing what would otherwise end up in landfill and oceans.”

To further the brand’s devotion to sustainability, Milklab’s stand that debuted at the 2023 Melbourne International Coffee Expo was made with sustainable materials including saveBOARD, a low carbon building material made from hard-torecycle liquid paper board used in long-life milk and juice cartons.

“saveBOARD is focused on building a circular economy by turning composite packaging waste such as milk cartons, ingredients bags, coffee cups and soft plastics back into low-carbon products that re-enter the local supply chain and therefore eliminate future waste,” Natalie says.

This commitment to sustainability in the Australian coffee industry is what inspired the premium barista milk brand to support BeanScene’s 2023 Roasters Directory, a comprehensive listing of Australia and New Zealand coffee roasters.

“To this day, operating sustainably remains at the heart of Milklab’s brand ethos,” Natalie says. “Our family of plantbased and dairy milks made with, and made for baristas and coffee-lovers is always looking for ways to increase the sustainable initiatives we undertake.”

For more information, visit www.milklabco.com

beanscenemag.com.au 69

ROASTERS DIRECTORY 2023 ACT

9Bar Coffee

ASLAN Coffee Roasters

Bogota Coffee

Campos Coffee

a.k.a. Coffee

Australia Roasted Coffee Co

Botero Coffee Roasters

Cassiopeia Specialty coffee

Adore Coffee Roasters

Australian Coffee Experts

Bow & Arrow Coffee Roasters

Central Coast Coffee

6/4 Hayes St, Balgowlah 02 9949 3275 espressoservicesplus.com.au/coffee-beans

Barrio Collective Coffee

Unit , Building 3, 1 Dairy Rd, Fyshwick 0423 100 814 barriocollective.com

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

Bean Culture

5/47 Vicars St, Mitchell 02 6223 2200 www.beanculture.com.au

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

BoofPa Beans

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

Alfresco Coffee Roasters 15b Church St, Moruya 0400 956 083 alfrescocoffee.com

Cosmorex Coffee

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

Allpress Espresso

58 Epsom Rd, Zetland 02 9662 8288 www.allpressespresso.com

Jindebah Coffee

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

Altitude Coffee Roastery 8/108 Dangar St, Armidale 02 6772 3020 altitudecoffeeroastery.com.au

Lonsdale Street Roasters

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

Ameru Coffee

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

Ministry Grounds Coffee PO Box 7174, Kaleen 0423 795 115 ministrygrounds.com.au

Anchorage Coffee

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

Ona Coffee

68 Wollongong St, Fyshwick 02 6162 3321 onacoffee.com.au

Antilles Coffee

32 Regans Rd, Tamworth 0427 622 272 antillescoffee.com

Redbrick Coffee

6/161 Newcastle St, Fyshwick 0484 617 512 redbrick.coffee

Aramac Foods

15/12 Mars Rd Lane, Cove West 02 9420 5733

Seven Miles Coffee Roasters 23 Whyalla St, Fyshwick 1300 132 507 sevenmiles.com.au

Aroma Coffee Roastery

43-45 Carrington Rd, Marrickville 02 9693 1009 aromacoffee.com.au

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

Art of Espresso 35 Main St, Young 02 6382 1151 artofespresso.com.au

Two Before Ten

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

Arte Coffee

NSW

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

21grams

Artificer Coffee

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

547 Bourke St, Surry Hills artificercoffee.com

88 Degrees Coffee Roasters

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

Artis Coffee Roasters

21 Leeds St, Rhodes 02 9807 6033 www.88degreescoffee.com

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

P O W E R E D BY

70 beanscenemag.com.au

Unit 3D/1-7 Unwins Bridge Rd, St Peters 0488 827 526 www.aslancoffee.com.au 7/3 Box Rd, Taren Point 1300 137 696 arcc.sydney

Unit 6, 10-12 Girawah Pl, Matraville 0404 473 564 acecoffee.com.au

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

Bay Beans Coffee Nelson Bay, Nelson Bay 0428 555 535 baybeans.com.au

Bay Coffee Roasters

2/214 Military Rd, Neutral Bay 02 9953 6215 baycoffee.com.au

Beancraft

Unit 11, 9 Foundry Rd, Seven Hills beancraft.com.au

Big 5 Coffee Roasters Coffs Harbour 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

Cadogan St ,Marrickville 1300 030 327 www.blackmarketcoffee.com.au

BlendCo Central

Suite 2, 872 Pacific Hwy, Lisarow 02 4328 1600 www.blendcoaustralia.com

Bliss Coffee Roasters

1/37 Shipley Dr, Rutherford 0431 121 844 www.blisscoffeeroasters.com.au

Blue Mountains Coffee Roasters

5/2-4 Tayler Rd, Valley Heights 02 4739 0910 bluemountainscoffeeroasters.com.au

948 Botany Rd, Mascot 02 8338 0772 bogotacoffee.com.au 275 River St, Maclean 1300 540 337 www.botero.com.au

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

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 02 9736 1282 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

16 Baker St, Banksmeadow 02 9316 9032 camposcoffee.com 79 Lurline St, Katoomba 0431 821 371 cassiopeia.com.au

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 1300 654 001 www.coffeebean.com.au

Coffee Bean Shop

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

Coffee Brothers

54 Darley St, Mona Vale 02 8411 2190 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 8971 4879 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 1217 cravecoffee.com.au

Crema Coffee Garage

62 Broadmeadow Rd, Broadmeadow 02 4969 7422

cremacoffeegarage.com.au Crema D’Oro

1A Norfolk St, Killara 0411 160 170 cremadoro.com.au

La Pavoni CMYK 0, 90, 86, 0 PANTONE 032

THE ART OF ITALIAN ESPRESSO THE SECRET OF REAL ITALIAN COFFEE. SINCE 1905

La Pavoni reflects the Pdefining of Italian design, O W E R E characteristics D BY elegance, originality and premium performance. au.lapavoni.com beanscenemag.com.au 71

ROASTERS DIRECTORY 2023 Custom Coffee Brands

Edition Roasters

Frankie’s Beans

Grinders Coffee

Jibbi Little Roasting Co

Daily Grind Coffee Company

El Salvador Coffee

Fresh Food Services

Ground Control Coffee Roasters

KaapiKaapi Coffee Roasters

260 Nolan St, Unanderra 02 9620 5000 customcoffeebrands.com

60 Darling Dr, Haymarket 0438 682 089 editionroasters.com

1/9 Bergin St, Gerringong 0421 308 202 dailygrindcoffee.com.au

16 Billeroy Ave, Baulkham Hills 0403200579 elsalvadorcoffee.com.au

Daily Ritual Coffee Roasters

Elbon Coffee

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

6/402 New South Head Rd, Double Bay 02 9327 7058 elboncoffee.com.au

Danes Gourmet Coffee

Emu Coffee Pty Ltd

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

459-461 Parramatta Rd, Leichhardt 0416 115 791 www.emucoffee.com.au

Darks Coffee Roasters

Espressology

294 Turton Rd, New Lambton 0422 210 535 darks.com.au

8 Bonz Pl, Seven Hills 1300 731 377 www.espressology.com

Delano Specialty Coffee

Euroespresso Machine Co. Pty Ltd

85 Montague St, North Wollongong 1300 132 507 delanocoffee.com.au

165 Parramatta Rd, Annandale 02 9650 7000 www.euroespresso.com.au

Deluca Coffee

Expat. Roasters

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

4 Leong Pl, Baulkham Hills 0484 221 416 expatroasters.com

Di Bartoli Coffee

Fire & Ice Coffee

23/69 O’Riordan St, Alexandria 02 9389 9892 www.dibartoli.com.au

12 Nesbitt Cl, KOTARA 0416728872 fireandicecoffee.com.au

Di Bella Coffee

Fish River Roasters

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

67 Corporation Ave, Robin Hill +61432322660 www.fishriverroasters.com.au

Di Lorenzo Caffe

Five Senses Coffee

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 6 Queens Rd, Five Dock 1800 346 288 dimattinacoffee.com.au

Double Roasters

1/49 Carrington Rd, Marrickville 02 9572 7711 doubleroasters.com

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 www.giuseppebrothers.com.au

Glee Coffee Roasters

5/29 Industry Dr, Tweed Heads South 0467 795 789 groundcontrolcoffee.com.au

Guerrilla Roasters

25 Church St, 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 www.havenspecialtycoffee.com.au

Hennessy Coffee

41/85-115 Alfred Rd, Chipping Norton 1300 782 229 hennessycoffee.com.au

361 Kent St, Sydney 0426 265 492 jibbijug.com.au

2 Wongajong Cl, Castle Hill 0408 166 564 kaapikaapi.com.au

Kahawa Estate Coffee Houghlahans Creek Rd, Teven 0426 256 973 kahawaestate.com.au

Karmee Coffee

3 Gibbes Street, Chatswood 0422 618 159 karmee.com

King Carlos Coffee 18 Weston Rd, Hurstville 02 9580 1300 kingcarloscoffee.com.au

Kingswood Coffee 395 Pitt St, Sydney 0447 777 567 kingswoodcoffee.online

Kwila Coffee

Hills & Dee Coffee Roasters 42/112 McEvoy St, Alexandria hillsdeecoffee.com

53 Dawson St, Lismore 0424 575 866 www.kwila.coffee

Global Beverage Solutions

Hit n Run Coffee & Roastery

La Casa Del Caffe

117 Junction St, Nowra 0481 305 309 hitnruncoffee.com.au

1/8 Saggart Field Rd, Minto 1300 52 2272 lacasadelcaffe.com.au

Horse & Harpy

Leaf Cafe & Co

1980 Silverdale Rd, Silverdale 0402569581 www.horseandharly.com.au

4/10 Straits Ave, South Granville 02 9632 1463 leafcafe.com.au

Ignite Coffee Roasters

Little House Coffee Co

9 Buckley St, Marrickville 0417 229 941 ignitecoffee.com.au

14/42-48 Abel St, Jamisontown 0492 933 318 littlehousecoffeeco.com.au

Inca Coffee Roasters

Little Italy Coffee Roasters

Ocean Palms Cl, Wamberal 0466 438 482 incacoffee.com.au

18/8 Tilley Ln, Frenchs Forest 0401 845 503 licr.com.au

Independent Cafes

Little Street Roasters

448-452 Victoria St, Wetherill Park 1300 552 883 www.globalbeveragesolutions.com.au

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

Goliath Coffee Roasters

187 Lords Pl, Orange 263617379 www.goodeddy.com.au

Foodco Group

Gourmet Gold Coffee

215 Level 1, 122 Lang Rd, Moore Park 02 9302 2200 foodco.com.au

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

Forsyth Coffee

Grace and Taylor Coffee Company

P O W E R E D BY

204 Norton St, Leichhardt 1300 476 377 grinderscoffee.com.au

9/14 Alison Rd, Wyong 02 4353 0653 gleecoffee.com.au

U4 71 Dickson Avenue, Artarmon 0402694415 www.fivetwo.coffee

Pacific Hwy Lisarow 0403 458 040 frankstruebrew.com.au

72 beanscenemag.com.au

G.S. Roasting

Good Eddy

Frank’s True Brew

42/112 McEvoy St, Alexandria 0423 908 484 www.ecre.coffee

Commercial Lane, Wagga Wagga 0400 753 924 fullcirclecoffeeroasters.com

FIVETWO Coffee

403 / 17 Shoreline Dr, Rhodes 0421 073 411 www.fragmentcoffee.com.au

ECRE

Full Circle Coffee Roasters

2a Cannon St, Stanmore 02 9509 1400 fivesenses.com.au

Fragment Coffee Roasters

404 Botany Rd, Beaconsfield 02 9698 1539 draftcoffeeroasters.com.au

160 Burwood Rd, Concord 02 9747 9400 freshfood.com.au

Unit 6/1199 The Horsley Dr, Wetherill Park 0422 039 973 goliathcoffee.com.au

1/2-6 Waltham St, Artarmon 02 9906 7388 forsythcoffee.myshopify.com

Draft Coffee Roasters

3/1 Kings Cross Rd, Darlinghurst 0426 863 972 frankiesbeans.com.au

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 1800 787 738 greenbeancoffee.com.au

Harbour Park, 5/11 Argyle St, Newcastle 0405 303 162 www.independentcafes.com.au

Unit 1/4 Harbord Crt, Forster 0428 023 217 www.littlestreetroasters.com

Infinity Coffee Roasters

Love Beans Coffee

Unit 3/16 Salisbury Rd, Hornsby 0420 399 190 www.infinitycoffeeroasters.org

365 High St, Penrith 0488 220 032 lovebeans.com.au

iRoast Coffee

Macchiato Roastery

9 Baker St, Banksmeadow 0414 169 854

JDE Coffee

18 Forrester St, Kingsgrove 1300 331 753 jacobsdouweegberts professional.com.au

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

C

M

Y

CM

MY

CY

CMY

K

Maillot Jaune Premium Coffee

PO Box 323, Tamworth 0438 416 133 mjcoffee.com.au

Main Ridge Coffee

Heathmere Cl, Moonee Beach 0408 811 008 www.mainridgecoffee.com.au

Mark Bullivant Coffee Southern Cross Dr, Ballina 0434 616 895 markbullivantcoffee.com

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

Solutions Pty Ltd

Mutch & Moore

Numero Uno Coffee Roasters

People of Coffee

MG Coffee

Nat’s Coffee Roasters

Old Quarter Coffee Merchants

Piazza D’Oro

20/77-79 Bourke Rd, Alexandria 02 8075 0350 melitta-professional.com.au

3/32 Lilian Fowler Pl, Marrickville 02 9519 3114 www.mutchmoore.com.au

2/200 William St, Woolloomooloo 0405 760 199 mgcoffeeroaster.onuniverse.com

29 Kays Ln, Alstonville 02 6628 3666 natscoffeeco.com.au

Milton Coffee Co

Native Fusion

27 Myrtle St, Milton 0423 009 350 www.miltoncoffeeco.com.au

11 May St, St Peters 0432 423 577 www.NativeFusion.com.au

Mocha Coffee

Neoma Coffee Roasters

5/13-21 Cadogan St, Marrickville 02 9565 5227 mochacoffee.com.au

1/9-11 Baker St, Banksmeadow 02 9666 1273 neomacoffee.com.au

Monlan Coffee

Nerissimo Coffee

PO Box 718, Northbridge 0409 367 475 www.monlancoffee.com.au

PO Box 281, Croydon Park 0449 966 207 www.nerissimocoffee.com.au

Morgans Coffee

3/84 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

Mr Black Spirits

25 Portsmouth Rd, Erina 0438 918 688 Veneziano-BeanScene-Dec-Airport-half_OT_PTINT.pdf mrblack.co Melitta Professional Coffee

Nestle Professional

1D Homebush Bay Dr, Rhodes 02 8756 2000 www.nestleprofessional.com.au

Nine Yards Coffee

11 Green St, Brookvale 0411 416 122 www.nineyardscoffee.com.au

Normcore Coffee

1

209 Castlereagh St, Sydney 0416 644 700 31/10/2023 9:49 am normcorecoffee.com.au

11 May St, St Peters 02 83990111 numerouno.com.au

2/6 Endeavour Cl, Ballina 0423 415 980 www.oldquartercoffee.com.au

Pablo & Rusty’s

3 Plassey Rd, North Ryde 0427050650 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 0434 700 910 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

PO Box 347, Bellingen 02 89166471 peopleofcoffee.org

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

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ROASTERS DIRECTORY 2023 Rapture coffee roasters

Schibello Coffee

21/16-24 Whybrow St, Griffith 0408 409 992 Coming soon

21 Leeds St, Rhodes 02 9807 6033 www.schibellocoffee.com

Real Coffee

Segafredo Zanetti Australia

202 High St, Maitland 0406 398 001 realcoffee.com.au

Unit 9, 4 Huntley St Alexandria 1300 660 976 www.segafredo.com.au

Red Parrot Coffee

Segafredo Zanetti Australia

23 Hubbard St, Islington 1300 001 899 redparrotcoffee.com.au

9/4 Huntley St Alexandria 02 9310 3664 segafredo.com.au

Reuben Hills

Seven Miles Coffee Roasters

61 Albion St, Surry Hills 0447 443 072 reubenhills.com.au

75 Kenneth Rd, Manly Vale 1300 132 507 sevenmiles.com.au

River Roast

Short Street Coffee Roasters

202 High St, Maitland 0406 398 001 riverroast.com.au

4/8 Bonz Pl, Seven Hills 1300 097 824 www.shortstreet.coffee

Roasters With Altitude

Siboni’s Coffee

71 Evans Lookout Rd, Blackheath 0411 032 961 roasterswithaltitude.com.au

975 Pacific Hwy, Pymble 02 9440 3173 siboniscoffee.com.au

Roastville Coffee Roasters

Silver Linings Coffee

157 Victoria Rd ,Marrickville 02 9560 4802 Roastville.com.au

PO Box 131, Bonville 0422 138 433 silverliningscoffee.com.au

Roastworks Coffee Co.

Silverskin Coffee Roasters

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

43 Oakdale Rd, Gateshead 0422 436 137 silverskincoffee.com

Ronita Espresso

Single O

3/314 Hoxton Park Rd, Liverpool 02 8783 7878 www.ronita.com.au

28B Cranbrook St, Botany 02 9693 2232 singleo.com.au

Rush Roasting Co

Six Degrees Coffee

64 Bowral St, Bowral 0408 178 128 rushroasting.com.au

Unit 4, 10 Straits Ave, South Granville 0450 008 626 www.sixdegreescoffee.com.au

Sacred Grounds Coffee

Six Degrees Coffee Roasters

1/16 Baker St, Banksmeadow 02 9550 2222 sacredgroundsorganic.com

4/10 Straits Ave, South Granville 02 9632 1463 sixdegreescoffee.com.au

Salvador Coffee

Six8 Coffee Roasters

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

92 Meehan St, Yass 0403 060 367 six8coffee.com

Salvador Coffee Roaster

Skittle Lane

3D/1-7 Unwins Bridge Rd, St Peters

40 King St ,Sydney 0448 887 728 skittlelane.com

Sample Coffee Roasters

Suite 1.03, 75 Mary St (cnr Albion Lne), St Peters 02 8294 9112 samplecoffee.com.au

Soprano Coffee

C1/1 Campbell Pde, Manly Vale 02 99076775 sopranocoffee.com.au

Santos Coffee Company

Sprocket Roasters

169 Bonds Rd, Riverwood 02 9584 2544 santoscoffee.com.au

24 Wyong Rd, Lambton 02 4957 3344 sprocketroasters.com.au

P O W E R E D BY

74 beanscenemag.com.au

St Dreux Coffee

3/93 Jedda Rd, Prestons 02 9826 5876 saintdreux.com

Stoka Coffee Company

5B/17 Park Avenue Ln, Coffs Harbour 0426 280 301 stokacoffee.com.au

Suspension Coffee

29 Carrington Rd, Marrickville 0459 366 070 suspensioncoffee.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 0428 747 542 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 shop.thegrounds.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 S,t Lawson 0477 114 362 thelittlecoffeeco.com.au

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

The Mobile Coffee Group 11/12A Loyalty Rd, North Rocks 1300 746 020 themobilecoffeegroup.com.au

The Wood Roaster

9-11 Shepherd St, Marrickville 02 8722 9900 www.thewoodroaster.com.au

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

32-36 City Rd, Chippendale 1300 074 178 www.tobysestate.com.au

Triple Pick Coffee

17 Gray St ,Bondi Junction 02 9388 9015 triplepickcoffee.com.au

Two Roads Coffee Co 89 North Steyne, Manly 0477 286 008 tworoads.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 0458 096 151 undergroundcoffee.com.au

Vittoria Food & Beverage 118 Wetherill St, Silverwater 02 9748 0299 vittoriafandb.com

White Horse Coffee Flora St, Kirrawee 1300 942 123 whitehorsecoffee.com.au

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

WKSHOP

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

Witham’s Coffee

5 Salisbury Rd, Hornsby 02 9482 1122 withams.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, Specialty Coffee Roasters 65 Piper Drive, Ballina +61 419 697 030 www.zoomcoffee.com.au

QLD

Abrisca Roasters

28 Manilla St, East Brisbane 07 3217 3316 abrisca.com

Altitude 925

Ellwood Rd, Applethorpe 0419 948 717 www.altitude925.com.au

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 4092 4101 coffeeworks.com.au

Aromas Coffee Roasters Alexandra Pl, Murarrie 0448 854 439 aromas.com.au

Aromas Tea & Coffee Merchants 60 Alexandra Pl, Murarrie 1300 576 324 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

2/66 McLachlan St, Fortitude Valley 0427 703 768 www.bearbones.com.au

Bellissimo Coffee

12 Cavendish Rd, Coorparoo 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

Black Cat Coffee

1588 Murphys Creek Rd, Murphys Creek 07 4630 5252 www.blackcatcoffee.com.au

Blackstar Coffee Roasters

Coffee Roasters Australia

Elixir Coffee Roasters

Iggys Coffee

Manna Beans

Blue Sky Coffee

Coffee Roasters Collective

Essential Coffee

Industry Beans

Mantle & Moon

Bounce Coffee Co

Coffee Roasters Queensland

Extraction Coffee Roasters

Jaques Coffee

Merlo Coffee

Brew Solutions Australia

Coffee Service Packaging

First Batch Coffee Roasters

Java Gourmet

Mifeia Coffee Roast Australia Pty Ltd

3/62 Didsbury St, East Brisbane 07 3217 2323 blackstarcoffee.com.au 9/25 Lerna St, Woolloongabba 0409 963 643 blueskycoffee.coffee

87 Ingham Rd, West End, Townsville 1800 426 862 www.bouncecoffee.com 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 2104 7998 www.cafetalroasters.com.au

Campos Coffee

76 Skyring Tce, Newstead 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

Unit 5, 8 Technology Rd, Arundel 07 5529 0888 www.coffeeroasters.com.au 164 Brisbane St, Ipswich 0413 000 979 www.coffeeroastersco.com.au

29/170 -182 Mayers St, Manunda 0402 275 552 www.coffeeroastersqueensland.com

3 Endeavour St, Mackay 07 4942 1895 www.coffeeservicepackaging.com.au

Coffee Supreme

27 Balaclava St, Woolloongabba 1800 232 671 coffeesupreme.com

Crafted Bean

2 Lonergans Lane 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 4/42 Lawrence Dr, Nerang 07 5527 2717 www.cre8ivecoffee.com.au

Cubbyhouse Coffee Roasters unit 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

Cleanskin Coffee Co.

Delamauta Handcrafted Coffee & Tea

Coffee Beans Delivered

Domigo Coffee

Unit 121/193 S Pine Rd, Brendale 07 3889 8449 cleanskincoffeeco.com.au Shop 2b, 4 Patricks Rd, Arana Hills 0410 876 610 coffeebeansdelivered.com.au

Coffee Dominion

3 - 293/295 Ingham Rd, Garbutt 0417 636 629 coffeedominion.com.au

Coffee Presto

103 Bowen Rd, Rosslea 0456 773 786 www.coffeepresto.com.au

2/5-11 Jardine Dr, Redland bay 0417 419 365 dhccoffee.com.au 165- 167 Byrnes St, Mareeba 07 4092 7877 domigo.com.au

Dramanti Artisan Roaster 3/471 Lytton Rd, Morningside 07 3108 8338 dramanti.com

East Australia Coffee Company 636 Gilston Rd, Gilston 0412 233 451 eacc.com.au

10-12 Hayward St, Stafford 07 3356 5652 elixircoffee.com.au

32 Hutchinson St, Burleigh Heads 1300 324 111 essentialcoffee.com.au U7/3375 Pacific Hwy, Slacks Creek 0402 742 750 www.extractioncoffeeroasters.com.au 2/8 Venture Dr, Noosaville 1300 253 030 firstbatchcoffee.com.au

First Fruits Speciality Coffee 129-133 Olsen Ave, Labrador 0428 798 185 firstfruits.coffee

Flying West Coffee Roasters 9 Fellowship Dr, Doonan 07 5471 1865 flyingwest.com.au

Fonzie Abbott Espresso 40 Fox St, 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 www.foxcoffee.com.au

Freelance Roasting

1/58 The strand, North ward 0407 233 492 freelanceroasting.com

Glasshouse Mountains Coffee 198 Barrs Rd, Glasshouse Mountains, Sunshine Coast 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 0432 711 997 hardyboys.com.au

Hervey Bay Coffee

3/97 Old Maryborough Rd, Pialba 07 4124 2830 herveybaycoffee.com.au

Unit 6/8 Finsbury St, Newmarket 07 3356 8887 www.iggyscoffee.com.au 18 Proe St, Newstead 07 3180 1190 industrybeans.com 137 Leotta Rd, Mareeba 07 4093 3284 jaquescoffee.com.au Cnr Days & Old Coach Rds, Upper Coomera 0434 634 831 javagourmet.com.au

2/4 Willingdon St, Archerfield 0400 733 033 mannabeans.com.au 322 Moggill Rd, Indooroopilly 07 3062 2522 mantlegroup.com 320 Fison Ave East, Eagle Farm 1800 637 567 merlo.com.au

4/31 Dominions Rd, Ashmore 07 5564 9868 mifeia.com.au

Joy – Organic Coffee Roaster Mighty Wonders Coffee 18/109 West Burleigh Rd, Burleigh Roasters Waters 1300 52 55 99 www.joybeans.com.au

PO 55, Toowong DC Brisbane 0406 100 360 mightywonders.coffee

Kadilly Coffee

Moda Aroma

4 Charlotte Ct, Kalkie 0402 092 953 kadilly.com.au

Kai Coffee

1/40 Technology Dr, Warana 0403 473 282 kaicoffee.com

Kuhl-Cher Coffee

Shop 3/45 King St, Bowen Hills 0488 098 383 www.kuhlchercoffee.com.au/pages/ wholesale

Latitude Coffee

2/28 Flinders Pde, North Lakes 0400 501 890 latitudecoffee.com.au

Lincoln Coffee Roasters 2/15 Exeter Way, Caloundra 0427 802 259 lincolncoffeeroasters.com.au

Little Chief

307 Queen St, Brisbane 0411 619 488 instagram.com/littlechiefbrisbane Little Cove Coffee Co 4/205 Weyba Rd, Noosaville 07 5440 5422 littlecovecoffee.com.au

Lucaffe Australia

2/127 Anderson St, Manunda 07 4032 4855 modaaroma.com

Montville Coffee

3/15 Packer Rd, Baringa 75478 5585 www.montvillecoffee.com.au

Nicole Saleh

10 Beach Road, Surfers Paradise 1800 849 335 paradoxroasters.com

Neli Coffee

4/293 MacDonnell Rd, Clontarf 07 3284 9909 nelicoffee.com.au

North Queensland Gold Coffee PO Box 1122, Mareeba 07 4092 2785 nqgoldcoffee.com.au

O’GaBee Coffee Roastery

Podium 1, 300 George St, Brisbane City 422431985 ogabee.com.au

Open Coffee

64 Meadow Ave, Coopers Plains 07 2103 1026 opencoffee.com.au

906 Stanley St, East Brisbane 1300 866 173 lucaffe.com.au

Origin Espresso

Maleny Coffee

Padre Coffee Noosa

48 Teutoberg Ave, Witta 0409 874 267 malenycoffee.com.au

Mambo Coffee Roasters 2/100 Sugar Rd, Maroochydore 1300 062 626 mambocoffee.com.au

3/21-23 Warner St, Port Douglas 07 4099 4586 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

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ROASTERS DIRECTORY 2023 Parallel Roasters

Silver Chef Rentals

The Artisan Coffee Roaster

Jay’s Coffee Bar

Bricks & Mortar Coffee Co

Passport Specialty Coffee

Simply Beans Boutique Coffee Roasters

The Bush Coffee Co

Just Coffee Beans NT

By 6 Coffee Roasters

1/7 Indy Ct, Carrara 07 5538 2564 parallelroasters.com

Park Tower, 20 Pidgeon Cl, West End 1800 337 153 silverchef.com.au

49 Toombul Rd, Northgate 0423 005 050 passportcoffee.com.au

B6 10-14 Compton Rd, Underwood 07 3208 2900 simplybeans.com.au

Pioneer Coffee Roastery

Sipping Duck Coffee Roasters

1-41 Pioneer Road, Yandina 5442 8099 www.pioneercoffee.com.au

29 Johnston St, Stratford 07 4058 1958 sippingduck.com.au

PNG Coffee Co.

Six of One Coffee Roasters

PO Box 85, Clifton Beach 0412 688 387 www.pngcoffee.com

1A The Mills Precinct, 269 Ruthven St, Toowoomba 0466 243 364 sixofone.com.au

Premiato Coffee

6/179 Currumburra Rd, Ashmore 07 5539 1966 premiatocoffee.com.au

Social Coffee

35 Ponzo St, Cairns 1300 076 242 socialcoffee.com.au

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

Solid Ground Gourmet Coffee Roasters 33 Oxford St, Bulimba 07 3899 6704 solidgroundcoffee.org

Q Roasters

44 Wolverhampton St, Stafford 07 3172 6878 qroasters.com.au

Solitude Coffee Roasters 4/40 Dacmar Rd, Coolum Beach 0499 482 949 www.solitude.coffee

Ransom Coffee

29/170-182 Mayers St, Cairns 0402 275 552 ransomspecialtycoffee.com

South Coast Coffee Co. 15 Via Roma Surfers Paradise 07 5592 0868 www.sccoffee.com.au

Renegade Roasters

6/25 Michlin St, Moorooka 0468 674 103 renegaderoasters.com.au

Sunshine Coast Coffee Roastery

Retail Food Group

7 Page St, Kunda Park 07 5476 8400 coffeebeanroastery.com.au

Level 4, 35 Robina Town Centre Dr, Robina 07 5591 3242 rfg.com.au

Super Roast

655 Toohey Rd, Brisbane 0404 759 310 www.superroast.com.au

Return Coffee Roasters

Shed 3, 109 Beach Rd, Urraween 0438 275 723 returncoffeeroasters.com

Supreme Roasters

2/5 Commerce Cct, Yatala 07 3801 8989 supremeroasters.com.au

River City Coffee Roasters Unit 5, 30 Shore St ,West Ormiston 0437 840 086 www.rivercitycoffee.com.au

Tamborine Mountain Coffee Plantation

Semi-Pro Coffee

64 Alpine Tce, Tamborine Mountain 0408 867 143 www.tamborinemountaincoffee.com.au

8/75 Flinders Pde, North Lakes 0411 814 432 semi-pro.cc

Tattooed Sailor Coffee Roasters

Seven Miles Coffee Roasters 22 Wylie St, Toowoomba 1300 132 507 sevenmiles.com.au

176 Newell St, Cairns 0420 901 414 tattooedsailor.com.au

Silipo Coffee

Tavalon Tea

9/54 Bailey Crescent, Southport 0414 630 030 www.silipocoffee.com.au

Unit , 3 Enterprise St, Molendinar 1300 892 703 www.tavalon.com.au

P O W E R E D BY

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55 Kenyon St, Eagle Farm 0412 385 454 theartisancoffeeroaster.com.au

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 Dr, Arundel 0479 159 549 Establishmentcoffee.com.au

The Odyssey Coffee Roasters 55 Douglas St, Milton 0421 669 689 odysseycoffee.com.au

Those Little Voices

3/11 Main St, Tamborine Mountain 0403 567 569 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 07 5475 4332 vincenzacoffee.com.au

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

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

Yowie Coffee

Killcoy Qld, 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 0423 411 253 zinccoffee.com.au

NT

Blast Coffee Roasters 26 Cox Cres, Katherine 0427 348 915 blastcoffee.com.au

1/10 Witte St, Winnellie 0407 226 055 jayscoffeebar.com Mobile, Darwin River 0420 371 090 justcoffee.com.au

SA

1645 Coffee Roasters 30 Sunbeam Rd, Glynde 08 8365 6005 1645.com.au

Altura Coffee

163 Grange Rd, Beverley 08 8244 8300 www.alturacoffee.com.au

Aroma Fresh Coffee

362 North East Rd, Klemzig 08 8261 9699 www.aromafreshcoffee.com.au

Arrosto Coffee

152 Eighteenth St, Renmark 0427 223 853 arrostocoffee.com.au

b3 coffee

2/231 Main Rd, Blackwood 0421 830 020 b3coffee.com.au

Bar 9 Cafe & Coffee Roaster 100 Rundle Mall, Adelaide bar9.com.au

Barista Sista Beanery 29D Murray St, Nuriootpa 08 8562 2882 baristasistacoffee.com.au

Barossa Coffee Roasters 85 Krieg Rd, Seppeltsfield 08 8562 8652 barossacoffee.com

Bean Addiction

18-28 Tanunda Rd, Nuriootpa 0412 144 656 beanaddiction.com.au

Bean Revolution

PO Box 3142, Rundle Mall 0403 533 437 beanrevolution.com.au

Big Shots Coffee

U1/57 O’Sullivan Beach Rd, Lonsdale 0402 189 235 www.bigshotscoffee.com.au

BLK MRKT Coffee

unit 4/360-364 Richmond Rd, Netley 0401 514 834 blkmrktcoffee.com

Boston Bean Coffee Company 122 Mortlock Tce, Port Lincoln 08 8683 5140 or 0473 234 697 bostonbean.com.au

2a Wehl St, North Mount Gambier 08 7120 6926 bricksmortarcoffee.com.au 7 St James Dr, Littlehampton 0400 340 388 by6coffeeroasters.com.au

Cafetal Coffee Co

10 College Rd, Kent Town 0490 505 304 cafetalcoffeeco.com

Caffeine Dealers

45 Charles St, Unley 08 8338 0600 www.caffeinedealers.com.au

CBTB Coffee House

394 Henley Beach Rd, Lockleys 08 8443 4007 cbtb.coffee

Charlie Black Coffee Co Unit 8/25 Research Rd, Pooraka 0451 353 239 www.charlieblack.co

Chocolatree

25 O’Connel St, North Adelaide 08 8367 0443 chocolatree.com.au

Cibo Espresso Australia 36 South Rd, Torrensville 03 9508 4409 ciboespresso.com.au

Cirelli Coffee Roasting Co Pty 568 Port Rd, Allenby Gardens 0447 847 897 www.cirellicoffee.com.au

Coffee Bean Trading Company

1080 South Rd, Edwardstown 08 7282 7007 www.coffeebeantrading.com.au

Coffee Journey by Sugar Browning 640 Grange Rd, Henley Beach 0433 588 089 coffeejourney.com.au

CoffeeByRoss

124 Ashley St, Underdale 0416 383 172 Coffeebyross.com.au

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

Monjava Coffee

The Coffee Bean Shop

Lottie Lane Coffee Roasters

30Kerr65

Dimattina Coffee

My Kingdom for a Horse Coffee

The Difference Coffeehouse

Oomph! Tasmanian Gourmet Coffee

36th Parallel Coffee Roasters

89 Hill St, Port Elliot 0404 442 722 degrootcoffeeco.com.au

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

10C 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 03 8545 13300 griffithsbros.com.au

Grind Roast Masters

Unit 4 / 61-65 Tapleys Hill Rd, Hendon 08 8447 7005 www.thegrind.com.au

Hark! Coffee Roasters 65 Duthy St, Malvern 0478121171 www.harkcoffee.com.au

Java Lifestyle Coffee & Tea 2/84 Gorge Rd, Newton 08 8365 4884 javalifestyle.com.au

Just Coffee - Adelaide Hills Coffee Roasting 31 Cameron Rd, Mount Barker 0409 674 764 www.justcoffeesa.com.au

Kappy’s Tea & Coffee Merchants 1/22 Compton St, Adelaide 08 8231 3133 kappys.com.au

Kicco Espresso

1/54 Cottage Ln, Hackham 08 8354 1150 kicco.com.au

La Crema Coffee roasters 8 Denis St, St Marys 08 8299 0948 lacremacoffee.com.au

Mahalia Coffee

2 Flint St Robe 1300 389 487 www.mahaliacoffee.com.au

Monastery Coffee

unit 1, 11 Petrova Ave, Windsor Gardens 08 8151 1335 monasterycoffee.com.au

4 Boden Ct, Windsor Gardens 08 8334 8230 monjava.com.au

191 Wright St, Adelaide 08 8410 7408 www.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 sanpierocoffeeroasters.com

Segafredo Zanetti Australia 3 Star Ave, Didley Park 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 08 8340 3830 coffeedistributors.com.au

Soul City Roasters

238C Brighton Rd, Somerton Park 0421 830 200 soulcityroasters.com

The Coffee Barun

132a Tolley Rd St, Agnes 08 8342 2428 thecoffeebarun.com.au

58-59/44-60 Gouger St, Adelaide 08 8346 5222 thecoffeebeanshop.com.au 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

44 Goolwa Rd, Middleton 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 www.artizancoffee.com

Cheeky Devil Coffee Roasters 229 Albion Heights Dr, Kingston 0415 244 505 www.cheekydevilcoffee.com.au

Clique Coffee

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 delaceycoffee.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 2 Ferguson, Devonport 0493 433 302 Leapinggoatcoffee.com.au

10 Sunderland St, Moonah 0424 916 491 www.lottielanecoffeeroasters.com.au

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 03 6334 8743 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 0424916491 www.straightuproasters.com.au

Sweetbrew Coffee Roasters 5/74-82 St. John St, Launceston 0408 358 536 www.bunacollective.com.au

TasCaffé Coffee Roasters

5/121 Gormanston Rd, Derwent Park 03 6273 1125 tascaffe.com.au

Tasmanian Coffee Roasters 6/54 Browns Rd, Kingston 0419 117 502 tasmaniancoffee.com.au

Tasmanian Organic Coffee Co 26b Roland Ct, Sheffield 0448 644 696 www.tasorganiccoffee.com

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 0455 655 377 zimmah.com.au

VIC

23 Degrees Coffee Roasters 1 Belrose Ave, Cheltenham 03 9598 4430 www.23degrees.com.au

30 Kerr St, Fitzroy 03 9416 2077 30kerr65.com.au Dairy Dr, Coburg North 03 9353 6300 www.36p.com.au

53 Beans

Efron Street, Nunawading 0416 726 786 www.53beans.com.au

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

30 Sackville St, Collingwood 03 9042 8746 acoffee.com.au

AESP Coffee

25 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 98940444 www.Amici-coffee.com

Amore Coffee Roasters Homer St, Moonee Ponds 03 9372 7911

Astur coffee

52 Liston Ave, 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

27-29 Nicholson St, Abbotsford 03 9429 0138 au79cafe.com.au

P O W E R E D BY

beanscenemag.com.au 77

ROASTERS DIRECTORY 2023 Aussie Veterans Coffee Co

Billion Beans

Califia Farms

Axil Coffee Roasters

Black Bag Roasters

Campos Coffee

Bailey Coffee

Black Velvet Espresso

Canvas Town Coffee

Barista Supplies

Blume Coffee Roasters

Capra Coffee

Barth Lane Coffee

Blynzz Coffee Roasters

Capulus Roastery

Basic Barista

Bodgo’s

Carlini Coffee Company

Bean Alliance Group

Brewhouse Coffee Roasters

Cartel Coffee Roasters

BeanHappy

Brewtown

Chalk Coffee Roasters

11/5-7 Paul Ct, Dandenong 0431 410 022 www.aussieveteranscoffee.com

Village Way, Maribyrnong 0455 563 645 Billionbeans.com.au

322 Burwood Rd, Hawthorn (03) 9819 2645 axilcoffee.com.au

16-18 River St, Richmond 1800 255 225 blackbagroasters.com.au

20 Provost St ,North Melbourne 0448 286 642 jbcoffee.com.au

4/136 Exhibition St, Melbourne 0404 811 896 blackvelvetcoffee.com.au

11/76 Rushdale St, Knoxfield 03 8288 2399 baristasupplies.com.au

2 Yarra St, Abbotsford 0404 485 675 blumecoffee.com

7 Eve Ct, Bendigo 0409 357 962 barthlanecoffee.com.au

43 Ford St, Beechworth 0412 690 478 blynzzcoffee.com.au

- Melbourne 0432 848 749 www.thebasicbarista.com

74 Railway Rd, Blackburn 03 8821 7168 Bodgosmelbourne

25 Kurnai Ave, Melbourne 9474 5555 www.beanalliance.com.au

4B Roanoak Crt, Bendigo 03 5443 8515 brewhouseroasters.com.au

29 Mount Eagle Way, Wyndhamvale 0466 570 413 beanhappy.com.au

6-8 O’Connell St, Newtown 02 9557 4908 brewtownsydney.com.au

Beat Coffee

Brother Basil Coffee

50 Gertz Avenue, Reservoir 0434 891 668 beatcoffee.com.au

30 Beecher St, Preston 03 9938 4848 brotherbasil.com

Bennetti Coffee Roasters

Brown Bag Coffee

61 Henderson Rd, Clayton 03 9590 0828 bennetticoffeeroasters.com.au

Mill Rd, Mount Beauty (03) 9088 9869 www.brownbagcoffee.com.au

Beraldo Coffee

Buddy

104 Northern Rd, Heidelberg West 03 9458 1200 www.beraldocoffee.com.au

33 Cremorne St, Cremorne 1300 283 391 buddykits.com.au

Bermuda Coffee Roasters

Bühler AG

1/3 Corporate Tce, Pakenham 0455 777 128 www.bermudacoffee.com.au

6/125 Rooks Rd, Nunawading 0417 1955 2656 buhlergroup.com

Bertoncello Coffee Roasters

Bureaux Collective

14 Sparta Pl, Brunswick 0433 832 069 bertoncellocoffee.com.au

29a Gwynne St, Cremorne 03 9088 7511 bureaux.cc

Beyond Coffee

C4 COFFEE

37 Wirraway Dr, Port Melbourne 0415 899 138 drinkbeyond.com

Graham Rd, Clayton South 03 9546 8558 c4coffee.com.au

Bialetti Australia Pty Ltd

Caffe Assist

304/63 Stead St, South Melbourne 03 9682 2949 www.bialetti.com.au

430 Rathdowne St, North Carlton 03 9348 4977 www.caffeassist.com

P O W E R E D BY

78 beanscenemag.com.au

105 Wellington St, St Kilda 0409 004 807 califiafarms.com.au 144 Elgin St, Carlton 03 9347 7445 camposcoffee.com

162 Albert Rd, South Melbourne 0403 179 719 canvastowncoffee.com.au 110 Fyans St, South Geelong 03 5222 6244 capracoffee.com.au 3/22 Jesmond Rd, Croydon 0430 278 960 capulus.com.au 37 Centre Way, Croydon South 03 9761 4562 carlinicoffee.com 19 Somerset Pl, Melbourne 03 5222 6115 coffeecartel.com.au

1/11 Nevada Ct, Hoppers Crossing 03 9016 3131 www.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 Ct, 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

Chum Creek Coffee Co. 105 Ainsworth Ave, Chum Creek 0423 228 762 www.chumcreekcoffee.com.au

Cirrus Fine Coffee

U1/5 Rocklea Dr, Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

Ciscos Coffee

106 Chapel St, Windsor 0412 336 799

Clark St Coffee Roasters 18 Hewitt St, Cheltenham 03 9428 3229 www.clarkst.coffee

Clement Coffee

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

89/116 Cecil St, South Melbourne 0410 377 813 clementcoffee.com

Coffee Snobs

Co-Lab Coffee

Coffee Supreme

Code Black Coffee Roasters

Coffex Coffee Roasters

Coffea Coffee

Coffico Coffee

Coffee Basics

Cofficurean Specialty Coffee

Coffee Beans Emporium

Common Ground Coffee Roasters

10-11 Rosemary Crt, Mulgrave 03 8545 1318 co-labcoffee.com 15-17 Weston St, Brunswick 03 9381 2330 www.codeblackcoffee.com.au 521 Elizabeth St, Melbourne 03 9326 7388 coffeacoffee.com.au 9 Walker St, Castlemaine 03 5470 6270 www.coffeebasics.com 1403 28 Wills St, Melbourne 0420 498 767

Coffee Chakra

15 Mcgeehan Cres, Myrtleford 03 5751 5666 Coffeechakra.com.au

Coffee for the people roasting co 37 Armstrongs Rd, Seaford 0417 412 733 www.cftpcoastingco.com.au

Coffee for the People Roasting Co

59 Morgan St, North Geelong coffeesnobs.com.au 28-36 Grosvenor St, Abbotsford 03 9428 3148 shopau.coffeesupreme.com 25 Kurnai Ave, Reservoir 03 9380 1111 coffex.com.au

81-83 Charles St, Coburg North 03 9355 8883 cofficocoffee.com.au 3/45, Manorvale Pde, Werribee 0435 208 114 cofficurean.com.au

750 North Rd, Ormond 03 9578 6973 commongroundcoffee.com.au

Commonfolk

16 Progress St, Mornington 03 5902 2786 commonfolkcoffee.com.au

Concept Roasting

30-30a Colbert Rd, Campbellfied 03 9357 9995 conceptroasting.com.au

Constant Coffee

6 Northcote St, Seaford 0417 412 733 Cftproastingco.com.au

13/5 Bridge St, Newtown 0497 389 856 constantcoffee.com.au

Coffee Hit

Constant Coffee Roasters

16-18 River Sty, Richmond 03 9840 7725 coffeehit.com.au

24/7-21 Newcastle St, Newtown 0497 389 856 Constantcoffee.com.au

Coffee Lab

Contraband Coffee Traders

430 Rathdowne St, Carlton North 0412 043 547 coffeelab.com.au

342A Albert St, Brunswick 0409 058 197 contrabandcoffeetraders.com

Coffee Max

Contract Coffee Roasters

742 Burke Rd, Camberwell 0412 222 445 coffeemax.com.au

61 Henderson Rd, Clayton 03 9590 0828 contractcoffeeroasters.com.au

Coffee MIO

Convent Bakery

811 High St, Thornbury 03 9484 0776 www.coffeemio.com.au

1 St Helliers St, Abbotsford 03 9419 9426 conventbakery.com

Core Roasters

El Parche Coffee Roasters

First Crack Coffee Roasters

Griffiths Bros Coffee Roaster

Karon Farm Coffee

Cortado Coffee

Emporio Coffee

Five Senses Coffee

Grinders Coffee Roasters

Kind Materials

Cote Terra

Encounter Coffee Roaster

Hallelujah Coffee

Knight Mattingly Coffee Roasters

14 Barkly St, Brunswick East 0401 468 528 www.coreroasters.cc 23/327 Mansfield St, Thornbury 03 9484 9444 corttadocoffee.com.au 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. 1/27 Peel St, Eltham 03 9424 0346 www.craftworkroasting.com.au

Criteria Coffee

Wirraway Dr, Port Melbourne 0404 297 721 www.criteriacoffee.com

Custom Coffees

165a Strickland Rd, East Bendigo 03 5443 9922 customcoffees.com.au

Dancing Goat Coffee Roasters Rylston Ct, Mount Eliza 0488 860 345 dancinggoat.com.au

DC Specialty Coffee Roasters 203 Albion St, Brunswick 1300 382 253 www.dccoffee.com.au

Decoy Cafe/Dark Horse Coffee Roasters 303 Exhibition St, Melbourne 03 8528 4622 decoycafe.com.au

DiConti Espresso Coffee 97-99 Raglan St, Preston 0431 056 044 diconticoffee.com

Dimattina Coffee

109 Harding St, Coburg 0426 874 179 www.elparche.com.au

553 Burwood Rd, Hawthorn 03 9982 9935 emporiocoffee.com.au 198 A’beckett St, Melbourne 0411 174 365 www.instagram.com/ encountercoffeeroaster

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

Equilibrium Master Roasters 279-281 Albert St, Brunswick 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, Fitzroy North 0422 861 877 www.eurekacoffee.com.au

Evoke Coffee

9 Joseph Baldwin Pl, Shepparton 03 5820 2590 evoke-coffee.com.au

Evolve North Coffee Roasters 12 Industrial Rd, Shepparton 1800 999 905 evolvenorth.com.au

17-21 George St, Blackburn 1800 263 333 www.First-Crack.coffee

300 Rosslyn St, West Melbourne 03 9269 6700

Food Traders Australia 43-45 Slough Rd, Altona 03 8398 0500 ftacoffee.com.au

Founder Coffee Co.

Four Beans Cafe & Roasting House

Hillbilly Coffee Roasters

22 High St, Northcote 03 9482 2875 www.fourbeanscafe.com

Four Coffee Roasters Wirraway Dr, Port Melbourne 1300 109 491 fourcoffee.com.au

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 Coffee

4 Plane Tree Ave, Dingley Villagee 0412 040 845 www.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 9894 0444 GostonAVend.org

Gravity Espresso

33A Boolarra Ave, Newborough www.fatcatcoffeeroasters.com

25 Kurnai Ave, Reservoir 03 9428 3226 gravityespresso.com.au

DiPacci Coffee

Fayale Coffee

Great Divide Coffee

Dropbox Coffee

75 Whitby St, Bruswick West 0405 967 491 www.dropboxcoffee.com.au

Dukes Coffee Roasters 62 North St, Richmond 03 9417 5578 dukescoffee.com.au

51 Lyell St, Marysville 0428 852 961 greatdividecoffee.com.au

Fifth Element Coffee Roasters Green Bean Roasters 105 Ainsworth Ave, Chum Creek 0423 228 762 www.fifthelementcoffee.com.au

74 Thomsons Rd Keilor Park 0466 976 278 greenbeanroasters.com.au

FireBean Coffee

Gridlock Coffee

1 Halford St, Castlemaine 0499 937 529 www.FireBeancoffee.com

11a Viking Ct, Cheltenham 0408 920 201 hallelujahcoffee.com.au

Harley Street Cafe

Fat Cat Coffee Roasters

58 industrial Dr, Braeside 0425 218 869 www.fayalecoffee.com.au

50 Sparks Ave, Fairfield 1300GRNDRS www.grinderscoffee.com.au

279-281 Albert St, Brunswick 0437 917 911 www.project281.com

6 Vimey St, Resevior 1800 346 288 dimattinacoffee.com.au

272 High St, Thornbury 0414 154 340 dipacci.com.au

10-11 Rosemary Ct , Mulgrave 03 8545 1300 griffithsbros.com.au

8 Beatrice Ave, Heidelberg West 03 9459 9333 gridlockcoffee.com.au

Shop 3 56-60 Harley St, Strathdale 6141987176 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 Victoria St, Richmond 03 8394 3487 hollamelbourne.com.au

Honeybird Coffee

6 Mill Rd, Mount Beauty 03 5727 7500 www.honeybirdcoffee.com.au

Industry Beans

70-76 Westgarth St, Fitzroy 03 9417 1034 industrybeans.com

Inglewood Coffee Roasters 23 Lionel Rd, Mt. Waverley 03 9354 5559 inglewoodcoffeeroasters.com.au

Inkofe

26 Crawford St, Braeside 0414 613 362 inkofe.com

Jasper coffee

Unit 3, Rear 260 Hoddle St ,Collingwood 9416 1960 www.jaspercoffee.com

Julius Meinl Australia 6 Edols Pl, North Geelong 03 5278 3407 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 (03) 9353 6300 www.kaffeina.com.au

5/10 Builders Cl, Wendouree 0493 431 705 www.karonfarmcoffee.com.au 6 Allenby St ,Coburg North 0435 947 350

5 Milkman Way, Coburg North 03 9354 8288 kmcr.com.au

Lavazza Australia Pty Ltd 117 Church St, Hawthorn 1300 307 171 www.lavazza.com.au

Lets Do Coffee

234 Pakenham St, Echuca 03 5482 4488 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

6/51 Moreland Rd, Coburg 1300 189 746 localeespresso.com.au

Madem Espresso Coffee Roasters 27 Muntz St, Wangaratta 0435 291 111 mademespresso.com

Madem Espresso HQ 2b Victoria Pde, Wangaratta 0493 563 741 mademespresso.com

Maillard Atelier Communal Roastery 6 Allenby St, Coburg North 0417 372 800 maillardatelier.com.au

MAKER Coffee Melbourne 47 North St, Richmond 0390374065 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 www.marketlane.com.au

P O W E R E D BY

beanscenemag.com.au 79

ROASTERS DIRECTORY 2023 Martin Street Coffee Roasters OASIS Coffee 21 Martin St, Blackwood 0448 215 121 www.martinstreetcoffee.com

10-11 Rosemary Crt, Mulgrave 03 8545 1300 griffithsbros.com.au

Quists Coffee

Saazaa Coffee

Starbucks

Mekoffee Roastery

Omar and the Marvellous Coffee Bird

Rafael’s Coffee

San Pedro Coffee

Storehouse Roastery

Ranges Coffee

Sensory Lab Australia

81 Church St, Richmond 0468 479 679 mekoffee.com.au

124 Gardenvale Rd, Gardenvale 03 9596 4186 coffeebird.com.au

Melba Coffee

One Collective Group

12/41-43 Stephen Rd, Dandenong South 1300 263 522 melbacoffee.com.au

81 Gawan Loop, Coburg North 03 9017 4661 www.onecollectivegroup.com

Melbourne Coffee Roasting Co

Organic Coffee Co

Unit 2, 18 Buch Ave, Epping 0403 646 805 melbournecoffeeroastingco.com

17-21 George St, Blackburn 1-800-COFFEE www.OrganicCoffeeCo.org

Melbourne Coffee Traders

Origin Specialty Coffee

24 Corporate Blvd, Bayswater 0406 534 774 www.melbournecoffeetraders.com.au

1 Patern St, Highton 03 5243 2792 www.origincoffee.com.au

Mikro Coffee Roasters

Ottimo Coffee

3/57 Geelong Rd, Torquay 03 4241 2414 mikro.coffee

10a / 6 – 12 Mills St, Cheltenham 1300 688 466 ottimocoffee.com.au

MMC Roasters

Padre Coffee

8/12 Trewhitt Ct, Dromana 1300 869 968 mmcroasters.com.au

423 Lygon St, Brunswick East 03 9380 8225 www.padrecoffee.com.au

Mocopan

Patricia Coffee Brewers

60 Albert St, Preston 1300 423 267 www.mocopan.com.au

Rear 493-495 Lt Bourke St, Melbourne (03) 9642 2237 patriciacoffee.com.au

Monier Bridge Coffee

Pelican Rouge

Hyland St, Fyansford 0455 541 747 www.monierbridge.com.au

5 Squires Way, Croydon South 03 8761 6697 www.pelicanrouge.com.au

Motobean Coffee Roasters

Piccolo Coffee Roasters

2/17-21 Barretta Rd, Ravenhall 1300 909 919 motobean.com.au

743 Raglan Pde, Warrnambool 03 5562 9392 piccolocoffee.com.au

Mr Sally

Pillar Coffee Roasters

Unit 1/28 Assembly Dr, Tullamarine 0400 205 775 www.mrsally.com.au

58 Industrial Dr, Braeside 0425 218 869 pillarcoffee.com.au

Naked Espresso

Podz

Unit 6, 273-275 Wickham Rd, Moorabbin 0411 773 559 www.nakedespressoco.com.au

77 Parkhurst Dr, Knoxfield 03 9800 3649 podz.muzzbuzz.com

Negrita Coffee

Project 281 Coffee Roasters

338-340 Vic St, Brunswick 03 9380 4663 negrita.com.au

281 Albert Street, Brunswick 03 9080 6119 www.project281.com

Niccolo

Proud Mary Coffee Roasters

57-59 Stephenson St, Cremorne 0432 473 004 www.niccolo.com.au

200 Wellington St, Collingwood 03 9417 1444 www.proudmarycoffee.com.au

Nomadi Coffee Roasters

Proximal Coffee

750 North Rd, Ormond 0405 592 435 Nomadicoffee.com.au

148-154 Main St, Lilydale 0433 080 382 www.proximalcoffee.com.au

P O W E R E D BY

80 beanscenemag.com.au

166 Little Collins St, Melbourne 03 9650 1530 www.quistscoffee.com.au High Street, Woodend 0457 866 125 rafaelscoffee.com.au 14 Melba Ave, Lilydale 03 9738 7730 rangescoffee.com.au

Red Bean Coffee 121 Plenty Rd, Preston 0418 538 289 redbeancoffee.com.au

8 Olive Gr, Ringwood 0478 089 354 saazaa.coffee 44 Killara Rd, Campbellfield 03 9416 2608 sanpedrocoffee.com.au 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

Regal Coffee Roasters

Silva Coffee Roasters

Reverence Coffee

Silva Yarra Valley Coffee Roasters

7/2-6 Independence St, Moorabbin 03 9113 6049 regalcoffeeroasters.com.au 30/30A Colbert Rd, Campbellfield 03 9357 9995 www.reverencecoffee.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 66 Specialty Coffee Maribyrnong Rd, Ascot Vale 0414 685 729 www.roast66.com.au

Roast Art

Unit 34/16 Dunstans Ct, Thomastown 0411 750 888 roastart.com.au

Roasters Inc.

16-18 Arundel Rd, Park Orchards 0410 410 962

Roasting Warehouse Specialty Coffee 9 Marshall Rd, Airport West 03 9114 9858 roastingwarehouse.com.au

Rosso Roasting Co

3 Catalina Dr, Tullamarine 03 9005 6912 rossoroastingco.com.au

Rubia Coffee

144 Keys Rd, Moorabbin 1300 889 829 rubia.com.au

Rumble Coffee Roasters

Thompson St Kensington, Melbourne 0770340271 www.rumblecoffee.com.au

3/21 Britannia Creek Rd, Wesburn 03 5967 2987 www.silvacoffee.com.au

19 Milleara Rd, Keilor East 0404 101 786 starbucks.com.au 1544 Mount Dandenong Tourist Rd, Olinda 03 8201 8991 Storehouseroastery.com

Strada Coffee

Factory 4, 39 Essex St, Pascoe Vale 0424 138 078 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 5802 sshappybeans.com.au

Unit 1, 3400 Warburton Hway, Warburton 03 5926 5054 silvacoffee.com.au

Surf Coast Coffee Roasters

Sixpence Coffee

Swig Coffee

Small Batch Roasting Co

Symmetry Coffee Roasters

Southern Addictions Coffee

Syndicate Coffee

15 Wills St, Bright 0423 262 386 sixpencecoffee.com.au

3-9 Little Howard St, North Melbourne 03 9326 6313 smallbatch.com.au 689 Mirboo North, Trafalgar Rd, Trafalgar South 0488 913 137 southernaddictionscoffee.com.au

Southside Coffee Roasters u1, 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

21/17 Beacon Blvd, Torquay 03 4201 6005 surfcoastcoffeeroasters.com.au Shady Creek Rd, Yarragon 03 5634 2716 swigcoffee.com.au

78 Railway Rd, Blackburn 0438 128 832 symmetrycoffeeroasters.com.au 73 Crown St, Richmond 03 9428 3229 syndicate.coffee

That coffee company

Unit 19 74 Thomsons Road, Keilor Park 0419 134 753 thatcoffeecompany.com.au

The Bean Alliance 25 Kurnai Ave, Reservoir 03 9474 5555 beanalliance.com.au

The Bean Cartel

58/76 Stephenson St, Cremorne squareonecoffee.com.au

unit 5, 39-43 Duerdin St, Notting Hill 0411 020 416 www.thebeancartel.com.au

St Remio Coffee

The Bean Pedlar

81 Gawan Loop, Coburg North 0412 258 009 www.stremiocoffee.com

259 Commercial Rd, Yarram 0407 406 550 thebeanpedlar.com.au

St Remio Coffee Roasters

The Blessed Bean Coffee Roasters

Unit 65, 327 Mansfield St, Thornbury mocopan.com.au

ST.ALi Coffee Roasters 2B, 706 Lorimer St, Melbourne 0455 020 311 www.stali.com.au

3/2 South St, Wodonga 0405 816 563 theblessedbean.com.au

The Coffee Brewmasters

2b 197 Champion Rd, Williamstown 03 9314 5111 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 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 6 Allenby St, Coburg North 03 9347 1277 tinmancoffeeroasters.com.au

Toxik Bean Small Batch Roastery Glenample Pla, Mernda 0466 532 516 www.ToxikBean.com

Toxik Bean Specialty Coffee Microroasters Glenample Pla, Mernda 0466 532 516 ToxikBean.com

Trade Coffee

U1, 5 Rocklea Dr, Port Melbourne 03 9681 8171 sustainablecoffeecompany.com.au

Ublend Coffee Roasters 3 Dairy Dr, Coburg 03 9353 6300 ublend.com.au

Undercover Roasters 449 Victoria 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 224 Faraday St, Carlton 03 9224 1900 valcorp.com.au

Veneziano Coffee Roasters 16 - 18 River St, Richmond 13 263 333 www.venezianocoffee.com.au

Vertue Coffee Roasters 425 Graham St, Port Melbourne 0438 960 444 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 0422 986 591 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

587 Plenty Rd, Preston 0424 529 788 www.yieldspecialtycoffee.com.au

YourCoffee

203 Albion St, Brunswick 03 8560 0197 yourcoffee.com

Zest Specialty Coffee Roasters 67 North St, Richmond 1800 111 810 www.zestcoffee.com.au

WA

Antz Inya Pantz Coffee Co 968 Albany Hwy, Perth 08 6559 2100 antzcoffeeco.com.au

Bean Junction

2 Bunbury Pl, Winthrop 0421306205 www.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, Wangara 08 9303 4877 brewcoffeeroasters.com.au

Brew-Ha

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

Brother of Mine

Shop 10 / 61 Makybe Dr, Perth (08) 9557 6437 brotherofmine.com.au

Brother of Mine Coffee Roasters Unit 1/5 Crowley St, Perth (08) 9557 6437 brotherofmine.com.au

Caffissimo

9/84 Nanson St, Wembley 08 9287 2200 caffissimo.com.au

Coffee & Tea Supplies of WA Unit 2, 516 Alexander Dr, Malaga 08 9248 1500 www.giovannicoffee.com.au

Coffeefusion Roastery

2/4 Bassendean Rd, Bayswater 0400 743 268 coffeefusion.com.au

Community Coffee Co

Humblebee Coffee Roasters

Crema Coffee Co

Jones & Co Coffee

Dante’s Coffee Roasters

Kaltiva Coffee Roasters

Darkstar Coffee

Karvan Coffee

Dimattina Coffee

Killer Bee Coffee

Dukes Coffee Roasters

Kimberley Coffee Company

Essence of Coffee

La Jacoba

Fiebre Coffee

La Vista del Coffee

Fiori Coffee

Leaf Bean Machine

Five Senses Coffee

Leftfield Coffee Roasters

Frothin Coffee - Wood Fire Roaster

Little Owl Coffee Roasters

292A Barker Rd, Subiaco 0404 216 800 communitycoffee.com.au

Unit 2/10 Wittenberg Dr, Canning Vale 08 6253 8985 cremacoffeeco.com.au Unit 3, 34 Prestige Pde, Wangara 1300 664 290 dantescoffee.com.au 104 Frobisher St, Perth 08 6107 3539 www.darkstarcoffee.com.au U 3,19 Collingwood St, Osborne Park 08 9244 9377 www.dimattinacoffee.com.au 425A Albany Hwy, Victoria Park 08 9331 2222 dukescoffee.com.au 10/395 Warton Rd, Canning Vale 0438 917 424 essenceofcoffee.com.au Unit 2 / 21 Trade Rd, Malaga 0417 469 128 fiebrecoffee.com 14 Yukich Cls, Middleswan 08 9374 8005 fioricoffee.com 5/3 Arkwright Rd, Rockingham 08 9528 6200 Fivesenses.com.au

99 Pinjarra Rd, Mandurah 0451 022 279 frothincoffee.com.au

Giovanni Coffee

McDowell Loop, Parkerville 08 9248 1500 www.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

Grouch and Co Coffee Roasters Unit 1, 45 Mccoy St, Myaree 08 9319 8188 www.grouchandco.com

77 Coogee St, Mount Hawthorn 08 9443 8626 www.humblebee.coffee 2/84 Callaway St, Wangara 08 62046312 www.jonescocoffee.com

U1 / 46 Conquest Way, Wangara 0414 293 008 www.kaltiva.com.au 1/12 Horus Bnd, Bibra Lake 08 9418 4877 karvancoffee.com.au 41 Welshpool Rd, Welshpool 08 6150 8040 killerbeecoffee.com.au 6 Lucas Street, Broome 0414 425 744 kimberleycoffee.com.au

22-26 Pakenham St, Fremantle 0433 416 338 lajacoba.com.au Unit 19, 348 Victoria Rd, Malaga 08 9248 2128 lavistadelcoffee.com.au Unit 1/12 Horus Bend, Bibra Lake 08 9418 4877 www.leafbeanmachine.com.au 30 Drake St, Osborne Park 0412 223 614 leftfieldcoffee.com

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 19 Gordon St, West Perth 0468 922 076 manoamano.com.au

Micro Lote Coffee Pty Ltd 3/14 Zeta Cres, O´Connor 0433 416 338 www.microlote.coffee

Micrology Coffee Roasters 58 Collingwood St, Osborne park 0410 611 714 micrology.com.au

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ROASTERS DIRECTORY 2023 Modus Coffee

Sparks Coffee Roasters

35/602-610 Beaufort St, Mt. Lawley 0402 706 795 Modus.coffee

89b Jull St, Armadale 0439 919 351 sparkscoffeeroasters.com

Offshoot Coffee

Stash Coffee

shop 2, 480 Hay St, Perth 0488 952 291 www.offshootcoffee.com.au

90 Walter Rd, Scotsdale 0422 751 851 stashcoffee.com.au

Pablo’s coffee

The Naked Bean Coffee Roaster

14 Broad St, Kensington 0413 277 256 pabloscoffee.com.au

242 Middleton Rd, Albany 08 9841 4225 thenakedbean.com.au

Pastel Coffee

The Northbridge Coffee Roasters

Unit 3/9 Milford St East, Victoria Park 0434 998 130 www.pastel.coffee

90 Frobisher St, Osborne Park 08 9227 2242 theroasters.com.au

Pedretti Coffee 84 Eric St, Cottesloe 0412 120 114 pedretticoffee.com

Toby’s Estate WA

1 Fitzgerald St, Northbridge 1300 074 178 tobysestate.com.au

Perth Coffee Roasters 8/84 Nanson St, Wembley 08 9387 7511 perthcoffeeroasters.com.au

Twin Peaks Coffee Roasters 11/28 Rudloc Rd, Morley 0410 348 641 twinpeaks.net.au

PIQUE Coffee

PO Box 424, Wembley 0402 134 772 pique.coffee

Two Cracks Coffee

68 Bussell Hwy, Cowaramup 0419 105 527 twocrackscoffee.com

Pound Coffee Roastery 3/14 Zeta Cres, O’Connor 08 9337 4888 poundcoffeeroastery.com.au

Yahava KoffeeWorks

4752 West Swan Rd, West Swan 08 9250 8599 www.yahava.com.au

Precision Coffee Roasters 4 Bassendean Rd, Bayswater 08 922 88210 precisioncoffee.com.au

Yahava Wholesale

Unit 8, 1 Ostler Dr, Vasse 08 9755 0786 www.yahavawholesale.com.au

Raven Coffee Roasters

1/7 South Coast Hwy, Denmark 0468 321 112 ravenscoffee.com

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

Redmile Coffee Roasters 201 Glyn Place, Mount Helena 0438 951 624 redmile.com.au

NEW ZEALAND

Rocket Fuel Coffee Roasters

AUCKLAND

3 Beans Coffee Roasters

6 Stirling Hwy, Nedlands 08 6389 0897 rocketfuelcoffee.com.au

6A/90 Wellesley St West, Auckland +64 21 400 456 www.3beans.co.nz

Rubra Coffee

300 Espresso

11 Jones St, O’Connor 08 9314 6299 rubra.com.au

Allpress Espresso

8 Drake St, Freemans Bay +64 09 3075555 allpressespresso.com

Altezano Brothers 4B Edwin St, Mt Eden +64 9630 0903 altezanobrothers.co.nz

Ark Coffee

461-467 Lake Rd, Takapuna +64 9489 8488 arkcoffee.co.nz

Atlas Power Coffee

13/18 Airborne Rd, Albany +64 9414 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 9813 3566 avalanchecoffee.co.nz

Be specialty coffee roasters 3-29 Enterprise St, Birkenhead +64 9444 2567 bespecialty.co.nz

Bean Addicted

7B/89 Ellice Rd, Wairau Park +64 9485 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 9445 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

195C Wairau Rd, Wairau Valley +64 21 861 789 300espresso.co.nz

12e Amera Pl, Huntington Centre East Tamaki +64 9535 7303 coffeeandtealovers.co.nz

67-69 Scarborough Beach Rd, North Perth 08 9201 1350 segafredo.com.au

777 Espresso

Coffee General

Singular Coffee Northbridge

ACR Coffee Roasters

Segafredo Zanetti Australia

21G Lorien Pl, East Tamaki +64 800 456 994 www.777espresso.co.nz acrcoffeeroasters.com

53 Aberdeen St, Perth 0416 766 988 singularcoffeenorthbridge.com

P O W E R E D BY

82 beanscenemag.com.au

100 Hinemoa St, Birkenhead +64 9418 1815 coffeegeneral.co.nz

Coffee Lab

15 Silverfield, Wairau Valley +64 9444 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 2139 9567 www.coffee-tech.co.nz

Columbus Coffee

2/100 Mayoral Dr, Auckland CBD +64 800 100 110 columbuscoffee.co.nz

Commom Good Coffee Northern 6 Morningside Dr, Morningside commongoodcoffee.nz

Corporate Espresso

Unit 6b 163 Stoddard Rd, Mt Roskill +64 9476 2136 corpespresso.co.nz

D.K.D Espresso

47 Porana Rd, Westlake +64 9444 5940 dkdespresso.co.nz

Eighthirty Coffee Roasters 16 Anzac Ave, Auckland +64 9551 3236 eighthirty.com

Espresso Workshop Coffee Roasters

K_kako Organic Coffee Roasters 9 Charles Street, Mount Eden +64 93792868 www.kokako.co.nz

Kowhai Coffee Roasters 21G Lorien Pl, East Tamaki 800 456 994 www.kowhaicoffeeroasters.co.nz

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

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 9356 7322 millerscoffee.co.nz

Monsoon Coffee Roasters

4/228 Orakei Rd, Remuera +64 9375 1463 www.espressoworkshop.co.nz

85 Wairau Rd, Wairau Valley 94442002 monsooncoffee.co.nz

Generosity coffee

Nero Italia NZ

255 Hinemoa St, Birkenhead +64 2166 0969 generositycoffee.org.nz

P O Box 84 020, Westgate +64 21116 0894 Neroitalia.co.nz

Grounded Responsible Coffee Organic Hit Coffee Co 4 Link Dr, Wairau Valley +64 9356 4625 www.groundedcoffee.co.nz

21G Lorien Pl, East Tamaki 800456994 www.organichitcoffee.com

Handpicked Coffee Roasters

Red Rabbit Coffee Co

918 New North Rd, Mt Albert +64 211 440 897 handpickedcoffeenz.com

7 Faraday St, Parnell +64 21 161 6607_ redrabbitcoffee.co.nz

Ignite Coffee

Roast Co

248-250 Marua Rd, Mt Wellington +64 9570 1150 ignitecoffee.co.nz

3/159 Marua Rd, Auckland +64 9601 9810 www.roastco.co.nz

Jacks Coffee

Roasted Addiqtion

3/159 Marua Rd, Mt Wellington +64 2161 5908 jackscoffee.co.nz

10 Morningside, Dr Kingsland +64 9309 9000 roastedaddiqtion.co.nz

Jed’s Coffee Company

Robert Harris Coffee Roasters

43 Crooks Rd, East Tamaki +64 800 866 061 jedscoffee.co.nz

Karajoz Coffee Company 3 Virginia Ave, Eden Terrace +64 9379 8090 karajoz.co.nz

23 Allens Rd, East Tamaki +64 800 423 267 robertharris.co.nz

Roma Coffee Roaster 250 Great South Rd, Drury +64 9294 8360 romacoffee.co.nz

Roma Coffee Roasters 135 Cascades Rd, Pakuranga +64 9869 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 9476 6878 societycoffee.co.nz

The New Zealand Coffee Company 164 Khyber Pass Rd, Grafton +64 9302 0450 thenzcoffeeco.co.nz

Toasted Coffee Roasters 4 Link Drive, Auckland +64 9966 6485 toasted.co.nz

UCC Coffee NZ Ltd

23 Allens Road, East Tamaki +64 27431 6368 www.ucc-anz.com

Vibe Coffee Roasters

1/15 Porana Rd, Wairau Valley +64 800 652 701 vibecoffee.co.nz

Volt Espresso

Flight Coffee

30 Garrett St, Te Aro +64 27 535 0883 flightcoffee.co.nz

Good Fortune Coffee Co 52 Fitzherbert St, Petone +64 275422203 goodfortunecoffee.co.nz

Hammerstone Coffee 95 Warspite Ave, Porirua +64 0279671318 hammerstonecoffee.co.nz

Havana Coffee Works 163 Tory St, Te Aro +64 4384 7041 havana.co.nz

Karamu Espresso

1/50 Gracefield Rd, Gracefield +64 2180 4900 karamucoffee.co.nz

L’affare

27 College Street, Te Aro +64 800 523 3273 laffare.co.nz

Machiatto

281B Lees Pakaraka Rd, RD6 Masterton +64 21774 666 machiatto.co.nz

Mojo Coffee

29c Hannigan Dr, St Johns +64 9527 1764 voltespresso.co.nz

Shed 13/37 Customhouse Quay, Wellington 0800 080 080 mojo.coffee

Weta Coffee

Ninety Six

1A Rawhiti Rd, Onehunga +64 9571 3408 wetacoffee.co.nz

1 Antilles Place, Grenada Village +64 22187 1478 www.ninetysix.nz

Zephyr Coffee Co

Peoples Coffee

The Oasis 19 Carbine Rd, Mt. Wellington, 0800 262 226 www.zephyrcoffee.co.nz

22B Newtown Ave +64 4389 6777 peoplescoffee.co.nz

WELLINGTON

Revive Espresso

Acme & Co

14 Jessie St, Te Aro +64 4385 2263 acmeandco.co.nz

Caribe Coffee

54 Cleveland St, Brooklyn +64 4974 9170 cafecaribe.co.nz

2 Lochy St, Petone +64 4568 5300 revive-espresso.co.nz

Ripe Coffee Roasters 476 Jackson St, Petone 0444 586 2245 ripecoffee.co.nz

CHRISTCHURCH

Coffee Supreme

Coffee Supreme

35 Hopper St, Mount Cook +64 800 937 627 coffeesupreme.com

10 Welles St, Central Christchurch +64 800 937 627 coffeesupreme.com

Emporio Coffee

Coffee Worx Roastery Cafe

90 Abel Smith St, Te Aro +64 4382 8116 emporio.co.nz

60 Hayton Road, Unit 1 Sockburn +64 3341 5040 coffeeworx.co.nz

Common Good Coffee Southern 7 Wise St, Addington +64 3 281 7818 commongoodcoffee.nz

Prima Roastery

Ris’tretto Espresso

Switch Espresso

4/25 Birmingham Dr, Middleton +64 3338 3530 switchespresso.co.nz 142 Beach Rd, North Beach Brighton +64 3382 3393 thenakedbaker.co.nz 474 Tuam St, Phillipstown +64 3381 2474 vivaceespresso.co.nz OTHER REGIONS

Acme & Co

14 Jessie St, Te Aro +64 4385 2263 acmeandco.co.nz

Coffee Supreme

Machiatto

Emporio Coffee

Mojo Coffee

Flight Coffee

Ninety Six

Good Fortune Coffee Co

Peoples Coffee

Hammerstone Coffee

Revive Espresso

Havana Coffee Works

Ripe Coffee Roasters

90 Abel Smith St, Te Aro +64 4382 8116 emporio.co.nz

34 Kings Ave, Waikuku 027 755 7361 www.ristretto.co.nz

Vivace Espresso

L’affare

54 Cleveland St, Brooklyn +64 4974 9170 cafecaribe.co.nz 35 Hopper St, Mount Cook +64 800 937 627 coffeesupreme.com

387 Brougham St, Sydenham +64 3373 8180 primaroastery.co.nz

The Naked Baker

Caribe Coffee

30 Garrett St, Te Aro +64 27 535 0883 flightcoffee.co.nz 52 Fitzherbert Street, Petone +64 27 5422203 goodfortunecoffee.co.nz 95 Warspite Ave, Porirua +64 27 9671318 hammerstonecoffee.co.nz 163 Tory St, Te Aro +64 4384 7041 havana.co.nz

27 College Street, Te Aro +64 800 523 3273 laffare.co.nz 281B Lees Pakaraka Rd, RD6 Masterton 64 21774 666 machiatto.co.nz Shed 13/37 Customhouse Quay, Wellington 043853001 mojo.coffee 1 Antilles Place, Grenada Village +64 22187 1478 www.ninetysix.nz 22B Newtown Ave +64 4389 6777 peoplescoffee.co.nz

2 Lochy St ,Petone +64 4568 5300 revive-espresso.co.nz

476 Jackson St Petone 0444 586 2245 ripecoffee.co.nz

Karamu Espresso

1/50 Gracefield Rd, Gracefield +64 2180 4900 karamucoffee.co.nz

Join BeanScene’s 2024 Roasters Directory Did your roastery miss out on being included or you wish to update your roastery’s details? Don’t miss the chance to be part of BeanScene’s 11th edition of the Roasters Directory in 2024. The Roasters Directory is a valuable resource tool and purchasing guide for café owners, suppliers and machine manufacturers as it features a comprehensive list of every roaster throughout Australia and New Zealand and its FREE and EASY to be a part off.

To update your details or to hear more about advertising in BeanScene and have your business “seen” and “heard”, please contact Adele Haywood: adele.haywood@ primecreative.com.au via email or call +61 0403 500 544.

P O W E R E D BY

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CAFÉ SCENE

NOOSA SOCIAL ESPRESSO AND WINE BAR 2/62 Hastings Street, Noosa Heads, Queensland, 4567 Open Monday to Wednesday 6:30am – 2pm, Thursday and Sunday 6:30am – 7pm, Friday 6:30am – 7:30pm, and Saturday 6:30am – 8:30pm When Andrea Cerioli began exploring Noosa after moving to Queensland in 2017, he saw the opportunity to make an impact on the Sunshine Coast with a new business venture.

“We were looking for a business that could lead us to relocate up on the coast,” he says.

Andrea, originally from Italy, first arrived in Australia in 2014, working at cafés in the eastern suburbs of Melbourne.

“That’s where I learned how to make coffee, so I’ve got plenty of good memories there,” he says. “It’s also where I met my partner.”

Noosa Social turns into a wine bar at night with live music by the beach.

84 beanscenemag.com.au

Noosa Social has entered into a new partnership with Toby’s Estate Coffee Roasters.

Fast forward six years, and Andrea, along with his partner Loren, opened their first café together, Noosa Social, in January 2020.

This brought great excitement as well as

concern during the turbulent period of the COVID-19 pandemic.

“During this time, we were able to become more popular with the locals,” he says.

“The Sunshine Coast has plenty of people who have come from bigger cities, so the local population is growing, which has helped us during the quieter times.”

The foot traffic has allowed Noosa Social to become a popular local breakfast and coffee location, with outdoor seating that lets customers bask in the Queensland sun.

“We’re a family service that’s always up for a chat,” Andrea says.

“The beach is also only 100 metres away, so there’s always time for a swim after work.”

Noosa Social has entered a new partnership with Toby’s Estate Coffee Roasters, which Andrea says has been a great decision for the business.

“The people [from Toby’s Estate] come and see us regularly, and they’ve helped me install new machines, as well as go through new recipes and cold brew techniques,” he says.

“I think it’s going to be a good relationship moving forward.”

Noosa Social uses the Woolloomooloo blend for its house blend, while also experimenting with Toby’s Estate’s single origin coffees.

In the morning, the café offers a range of breakfast items. The eggs benedict with homemade hollandaise sauce is a favourite.

At night, the café transforms into a wine bar, offering live outdoor music by the beach. Andrea says the location has proved a hit with customers.

Seeing the business grow has been a rewarding experience for Andrea, who looks forward to incorporating new ideas into the future. “[Noosa Social] is like our baby, and it’s always growing,” he says.

IV COFFEE 117 Queen Street, Berry, New South Wales, 2535 Open daily 6am – 2pm Nick Crowther was only 19 years old when he had the vision of opening his own café.

“I was planning on doing it in Melbourne, but the market was already pretty full,” he says.

Instead, he opted for Berry, a country town in New South Wales that’s a two hour drive out of Sydney – where he spent time on a family farm growing up. He says the decision to open IV Coffee was a “moment of opportunity” he couldn’t pass up.

“It’s a mix of country and city, as plenty of people of Sydney come down on weekends,” Nick says. “It’s becoming more and more like Sydney over the last few years.”

At 22, Nick opened his ideal café, IV Coffee, which he says forced him to grow up and handle the requirements of running his own business.

“It’s been a great learning experience for me,” he says. “It’s a very different lifestyle.”

For the first few months, Nick worked morning til night to ensure IV Coffee got off the ground. “I was a lot less confident back then,” he says.

GREY ROASTING 401 Grey Street, Hamilton, New Zealand, 3216 Open Monday to Saturday 8am – 2pm

Grey Roasting has always sought to provide the full roasting experience to its customers.

After winning the New Zealand Barista Championship in 2017 and 2019, Dove Chen was given the opportunity to travel the globe for the World Championships.

He returned home eager to make his longterm dream of owning a roastery a reality.

“Grey Roasting has been a dream of Dove’s for many years now,” says Grey Roasting Social Media Manager Jassher Clayton.

Four years later, Nick has gained plenty of knowledge about the coffee industry.

“I’ve learned lots about presenting myself to customers and providing a better experience,” he says.

IV Coffee has taken another step in its business operations this past year by partnering with Paradox Coffee Roasters.

“We’re reasonably new to working alongside Paradox, but I can already tell it’s an easy relationship,” Nick says. “They handle the bigger things for us, like printing our own bags.”

IV Coffee has recently developed its own house blend with Paradox Coffee Roasters, which Nick says has been an exciting development for the café.

“Everything [with Paradox] just lined up with what we’re all about,” he says.

Nick says the café is mostly espressobased, focusing entirely on a coffee menu.

“We mostly just do batch coffee, but we still run some single origins through Paradox,” he says.

“The cold brew is my favourite to serve, since everyone thinks it’s going to be dark and heavy, but it ends up tasting nice and smooth.”

The 28-square-metre café is tucked away in the streets of Berry, but Nick says the small area adds to IV Coffee’s character.

“He always wanted to have his own roastery, and the physical space is unique in that every component of the roastery’s Hamilton location was custom made and handpicked to fulfill Dove’s vision.

“Our mantra has always been about providing a full coffee experience, from seed to cup.”

Jassher says the space allows Dove to experiment with new blends and preparation strategies, and he hopes to include coffee tasting events in the future.

“The other day, Dove had a customer ask if a particular coffee could taste different in varying temperatures, so he quickly crafted a method that could effectively demonstrate the difference,” he says.

Grey Roasting sources its coffee beans from all around the world, from Central America to Africa, and even Indonesia.

Jassher says the company has a rotation of single origin beans that customers can experiment with when ordering a coffee at the Hamilton location.

“We’re giving people an experience with different coffees made with varying processes,” he says. “As with roasting, we don’t just pick a roast profile and stick with it; we experiment and roast again until it is perfect.”

Grey Roasting’s coffee beans are available for purchase in store, online, or at any of its wholesale accounts. The team is

Nick Crowther has owned and run IV Coffee since he was 22 years old.

“It gives us an upper hand due to its simplicity,” he says.

“If we ever did expand the space, it would water everything down and it would lose a bit of its charm.”

Nick says one of the highlights of running the café has been the diverse crowd that come through for a coffee.

“A lot of our customers would never normally associate with the other customers,” he says. “It’s almost like a modern day pub with the different types of people we get.”

The Berry lifestyle has brought a great sense of security to Nick, allowing him to grow his business right where he wants to be.

“I used to think I wanted a million coffee shops that would dominate the world, but I really love being here in the country,” he says.

hoping to expand across New Zealand and abroad to give coffee lovers everywhere the chance to experience one of the more unique tasting experiences New Zealand has to offer.

“There are a lot of plans in place to share our coffee with the rest of the country,” he says.

Founder Dove Chen uses Grey Roasting’s facility to experiment with new blends and recipes.

beanscenemag.com.au 85

CAFÉ SCENE

Wayne Kang first opened his own Perth café in 2019.

CHEOL’S CAFE Shop 8/609 Beaufort Street, Mount Lawley, Western Australia, 6050 Open Monday and Tuesday 6:30am – 2:30pm, Wednesday to Friday 6:30am – 2:30pm and 5:30pm - 10:30pm, Saturday 7:00am – 2:30pm and 5:30pm 10:30pm, Sunday 7:00am – 2:30pm When Wayne Kang was deciding where to holiday while living in South Korea years ago, he simply determined the location by throwing a dart on a map. Twice in a row, it landed on Western Australia.

“It must have been a sign,” Wayne says.

After exploring the country, he decided to relocate permanently to Australia, and to follow his love of coffee by opening his own café in Western Australia.

Cheol’s Café was formerly known as Viaje Coffee until Wayne chose to rebrand the name to the Korean translation of his first name. The café first opened in 2019 and has quickly become a representation of the vision Wayne had when deciding to move to Australia, fusing his Korean identity with the popular flavours of the state.

“My first customer ended up becoming my wife,” Wayne says. “We had never met before until she came through the door with a free voucher.”

The café’s name change has been a 86 beanscenemag.com.au

recent pivot for Wayne, as he has sold his other two cafés in Western Australia to focus solely on developing Cheol’s Café into his passion project.

“Our recent rebrand has been focused to reflect my Korean identity,” he says. “It’s a great place for people to come together and experience different cultures.”

He says combining the coffee cultures of Korea and Australia has been a great experience and has proved to be successful with the local crowd. “[Cheol’s Café] isn’t just about Korean

cuisine, it’s about Korean coffee too,” he says. “The coffee industry in Korea is quite big, especially through its innovation.”

Wayne says he has always had a passion for specialty coffee, which is why partnering with Veneziano Coffee Roasters proved to be an ideal union.

“I wanted to explore the world of coffee further, and Veneziano have become the perfect partner to grow with,” he says.

“I visited their Sydney and Melbourne locations, and I could tell right away that their commitment to consistency was unparalleled.”

The partnership has allowed Wayne and the team to experiment with its coffee. It has also allowed Wayne to educate the Perth locals on what the Melbourne-based roaster has to offer.

Wayne says Veneziano Coffee Roasters provides a creative license that enables the café to reach its goals.

“We’re developing new recipes that are also approachable for the Perth market,” he says. “There’s always a way to draw people in to try new drinks.”

At night, Cheol’s Café transforms into a wine bar, as the café offers a relaxed energy accompanied by occasional live jazz music.

“It’s a place where people can come in and chill if they want,” he says.

He adds that providing that positive energy is crucial to operating a café, as it can set the tone for the rest of the day for customers.

“I want them to start their day with a good energy,” he says.

Wayne remains thankful of the support that the local crowd has given him after the dart on the map led him to Western Australia.

“The customers have really helped me settle here in Perth,” he says.

“I enjoy running the café since it has become a platform for me to meet new people.”

Wayne says the support from the local community has been vital in helping the café grow.

SEVEN GROUNDS Unit 1/28a Hawker Street, Brompton, South Australia, 5007 Open Monday to Friday 7am – 3pm, and Saturday and Sunday 8am – 2pm When coffee roasters St Ali wanted to expand operations to South Australia, it looked towards Seven Grounds to showcase its variety to the Adelaide area.

Seven Grounds Co-Founder Andre Penascoza now works directly with St Ali while still overseeing the café’s operations on a limited basis.

“It’s a good partnership, and it allows us to represent both brands at once,” he says. “I take both new and existing customers to the café to showcase the coffee.”

Seven Grounds uses St Ali’s Orthodox house blend while offering a rotation of single origin blends.

“The portfolio here [at Seven Grounds] has really grown,” Andre says.

Andre has worked in the hospitality industry since he was 14 years old. He says Seven Grounds is the representation of a vision he had for an ideal South Australian café.

“Two of my best mates and I came up with the idea to have our own Asian fusion café,” he says.

This fusion showcases itself in the kitchen,

Wolf and Swill opened for daytime business in March 2023.

WOLF AND SWILL 826 High Street, Thornbury, Victoria, 3071 Open Monday, Saturday and Sunday 10:00am – 10:30pm, Tuesday to Thursday 10:00am – 10:00pm, and Sunday 10:00am – 4:00pm After five years of specialising its trade as a pizza kitchen, Wolf and Swill made the decision to expand its services by opening its doors earlier in the day for the café crowd.

“Being open during the daytime has always been in our plans, and it wasn’t something we could do in our old space,” says part-owner James Towler.

The restaurant hopes that, by providing a range of menu options throughout the day, guests can ‘wolf’ down the food and

which Andre says may be the only café in Adelaide that has a wok in the building. The menu is on a seasonal rotation, so customers are always on the lookout for new innovations.

“It’s a lot of southeast Asian rather than just south Asian,” he says. “The fusion represents itself by making Asian dishes and mixing it with more traditional breakfasts like putting it on sourdough.”

Andre says the café’s breakfast dumplings are one of its most popular dishes, combining pork mince and egg to offer a unique take on breakfasts.

“That’s been on our menu since day one,” he says.

The Brompton location has proved to be a welcoming one for Seven Grounds, as its place on the city’s fringe allows for plenty of young professionals to swing by looking for a coffee before work.

“It’s an accessible location for everyone,” Andre says. “It’s a mixed crowd, and it reminds me a bit of Melbourne.”

Since opening Seven Grounds, Andre says the St Ali network has grown in Adelaide, which has not only spread the café’s influence but has allowed Andre to establish connections across the city.

“I’ve met some great people in the industry,” he says. “It’s all about establishing long-term relationships with the clientele.”

‘swill’ any drink as much as they please, hence the name.

James, like much of the staff, had not worked in a coffee-serving space for years. He says the help the restaurant received from Campos Coffee was instrumental in the business’ success.

“They’ve been very good to us,” he says. “When I was choosing a coffee roaster to go with, Campos stood out to me because they’re also always looking to grow.”

The roaster has helped develop Wolf and Swill’s bartenders into baristas with a series of visits to introduce the staff to the coffee world.

“Having Campos come in and provide us with training has been really helpful,” James says.

The restaurant has been using Campos Coffee’s Superior blend and is hoping to expand its café ventures further by introducing specialty espressos in the near future.

“We’re slowly building as a café, but we’re looking forward to growing even more in the summer,” says James.

Despite the expansion towards a café space, James says the restaurant still takes great pride in its pizzas.

“Our oven is one of the more unique things about us,” he says. “We can bake a loaf of bread in three minutes, so we make

Seven Grounds’ location on the Adelaide city fringe entices young professionals to stop for a morning coffee.

a lot of our foods based around what we can do with it.”

The development of Wolf and Swill’s café space has given the team the confidence to expand to a new location in Frankston, which they hope to open in early 2024.

“We love the community aspect of it all,” James says. “It’s been nice for us to grow alongside the restaurant.”

James Towler looks forward to growing the café space with Campos Coffee’s support.

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TRAINING TACTICS

Mia Munch is a barista trainer at UCC Coffee.

Slow down to speed up Mia Munch of UCC explains how to maximise a café’s workflow without rushing through service.

Mia Munch stresses the importance of maintaining an organised workspace.

alking into any bustling coffee shop, you’ll witness a flurry of activity that seems almost choreographed. It’s an intense high-pressure environment that can easily overwhelm newcomers.

Amid this chaos, many baristas find themselves swept up in the frenzy, striving to churn out drinks as quickly as possible.

As a barista trainer for UCC Coffee who has worked with baristas all over Australia of varying skill levels, I have seen this firsthand. Even the most seasoned veterans can struggle to keep up with the morning rush. At first glance, it might seem the key to success in such an environment is to work faster, to move with urgency and avoid any sense of delay. However, there is a hidden cost to this approach, and it often leads to sub-par coffee.

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LESSON 1: TAKE YOUR TIME

Rushing reduces the amount of time available for thinking and attending to the finer details. Making coffee is a precise process and there is typically not much room for error. When hurrying through the coffee making process, you are more likely to make mistakes, which take time to fix. For example, spilling coffee grinds while dosing or knocking the group handle, which can create cracks in the puck, may lead to incorrectly extracted shots. Not only does this affect the quality of flavour in the cup, but you might also have to discard the espresso or milk and start over, wasting both resources and valuable time.

Spending 30 to 45 seconds to re-do a shot might not seem like much in the moment, but when making hundreds of coffees over the course of the morning, this number adds up fast. Making mistakes

is inevitable, we are human after all, but without the correct structures in place mistakes can lead to lower-quality coffee, and longer-wait times for customers.

Speeding through service may also lead you to skip necessary steps in your workflow, such as cleaning. When rushing, it is easy to make messes while dosing, tamping, pouring milk, and dusting chocolate powder on cappuccinos. It may also be more challenging to keep an organised workspace.

While a disorganised and messy workstation may not seem to impact the coffee being served, it will greatly affect your workflow. Forgetting to put your tools back where they belong will waste time in the long run, as you will the need to spend a few seconds searching for them before your next coffee. Spillages of coffee grinds, hot water or milk will exacerbate this. Not only this,

but there is vital cleaning required between every coffee that will affect the flavour in the final cup. Forgetting to purge the group head or wipe the filter basket between shots can lead to old coffee grinds affecting the flavour of each espresso served. Not rinsing your milk jugs or wiping the steam wand may lead to burnt-tasting milk. The result is a lower quality coffee for the customer.

These a just a few examples of how rushing can be detrimental to workflow and coffee quality, and therefore customer satisfaction. Customers are the backbone of every café. Without them, there wouldn’t be a business to run. Keeping customers happy is vital as it will increase profits, the brand’s reputation, and ultimately lead to long-term success.

LESSON 2: FINDING BALANCE

Finding the right balance between quality and speed can be very tricky, particularly when it’s busy. It’s very easy to prioritise speed to the point where quality is sacrificed. After all, it’s easy to cut corners when you’re stressed, sometimes it might even feel necessary. But it isn’t. I truly believe it takes the same amount of time to make a good coffee as it does a bad one, the difference is how you do it. The key is slowing down. Taking your time and maintaining a focused, methodical approach can help reduce the likelihood of making mistakes and skipping unnecessary steps. This reduces the need for corrections which ultimately saves time and improves the quality of every coffee served.

LESSON 3: QUALITY OVER QUANTITY

Perhaps the most important lesson I’ve learned as a barista trainer is that quality

Quality should always be a barista’s top priority.

should always be your top priority. When you prioritise quality, speed naturally follows as a result of consistent practice, and a refined workflow. It’s much harder to add on quality when you are already going fast. Take the time to fine-tune this in your workflow. Think about what you are doing and identify areas you can be more efficient.

Remember, efficiency is not just about speed.

It is also about reducing mistakes and maintaining quality.

LESSON 4: INCREASE WORKFLOW EFFICIENCY

The workflow of each barista can be broken down into a series of steps. Each step will take some time to complete, and some steps can be completed simultaneously to save time. For example, purge the group head immediately after removing the handle while waiting for the grinder to grind out your dose, rather than after loading your handle and tamping it. Develop a natural flow that maximises your productivity without feeling rushed and stick with it.

Make sure you complete each step properly

before moving on. It might feel like you are taking longer at first, especially as you adjust to your new rhythm, but doing things correctly and efficiently the first time will save time in the long run. Consider it an investment in the quality of your product.

For example, if you tamp unevenly, take the few seconds to redo it before extraction.

It might feel like you’re wasting time, but it’s faster than re-doing an entire incorrect shot after it extracts incorrectly. If you spill something on the bench clean it up straight away rather than letting it all pile up. The time you spend cleaning will be nothing compared to the time you lose searching for things in a chaotic environment.

As a barista, the art of slowing down can seem like a paradox in a world that values speed and efficiency. However, it is essential to recognise that quality and customer satisfaction should never be sacrificed in the pursuit of speed alone. By embracing a more measured approach, you can achieve precision, consistency, and efficiency that will ultimately make you a faster, more effective barista.

Develop a natural flow that maximises your productivity.

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ESPRESSO YOURSELF

Amy Zhang of The Maillard Project is the 2022 ASCA Australian Latte Art Champion.

Ostrich Amy Zhang shares the latte art design she presented at the 2023 World Latte Art Championship that won her the 2022 Australian Latte Art Championship title. fter a whirlwind few months of training and preparation for the 2023 World Latte Art Championship in Taipei, I am happy to say I lived out my dream of competing on the world stage, and presenting my original pattern, the ostrich, for the world to see. I’m proud of what I accomplished and thank all my supporters and sponsors who believed in me.

The ostrich, this unusually large, flightless bird, is a long-distance running champion. Once it sets a goal, it relentlessly pursues it. This unique quality symbolises perseverance, determination, and is goal focused, resonating with the dedication and passion required to craft the perfect cup of coffee.

Just like the ostrich, baristas embrace challenges, stay focused on their objectives, 90 beanscenemag.com.au

and continue pushing boundaries in pursuit of excellence, making each cup of coffee more than just a beverage but a work of art that embodies the spirit of persistence.

The difficulty of this design lies in its symmetry, as it presents the ostrich’s frontal view. Therefore, whether it’s the swaying of its feathers, the width, or the line-drawing technique, it needs to be symmetrical.

For this pattern, I use techniques such as rosettas, heart elements, and foam dragging skills to capture the interesting expression of the ostrich, including its determined gaze, vibrant energy, and pointed beak.

The ostrich is one of my favourite designs and was the artwork that secured my victory in the 2022 ASCA Australian Latte Art Championship.

With a clean canvas, turn the cup handle to 6 o’clock and pour two curved seven-leaf rosettas.

Starting in the centre of the cup, pour a five-leaf rosetta between the first two rosettas.

Keeping the cup handle in the same position, pour a heart at the end of the third rosetta and cut to the centre of the cup.

Turn the cup handle to 8 o’clock and pour a four-leaf rosetta. Then turn the cup handle to 4 o’clock and pour another four-leaf rosetta to finish the fluffy chin.

To create the eye shape, in one continuous motion drag the pour up the cup and down in an oval shape. Repeat the same step to create the second eye.

For the beak, ensure that the corners of the mouth are curved into a pair of mirrored ‘C’ shapes.

Use the drop foam skill to make the eyeballs and nostrils. The key is to draw the eyeballs in an oval shape and the nostrils in a circular shape.

And there you have it! Now, you’ve made an ostrich come to life.

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ACTA

Dominic Enthoven is the Secretary of the Australian Coffee Traders Association.

The ACTA Golf Day took place on 3 November at Oatlands Golf Course.

A united front

The Australian Coffee Traders Association details its November events, intended to bring the association closer to the coffee community. ovember has been a busy month for the Australian Coffee Traders Association (ACTA). The association invited members and non-members to its annual Golf Day on 3 November at Oatlands Golf Course, followed by its Annual General Meeting (AGM) on 23 November.

The annual Golf Day included an Ambrose competition, in which 10 teams of four took to the course at 8am, their resolves strengthened by a stimulating morning coffee and brekkie roll. According to ACTA, it was a great day’s entertainment with all 10 teams competing for a number of key prizes before returning to the golf house for lunch and drinks.

ACTA’s Golf Day marks an informal, annual opportunity for members of Australia’s coffee community to meet over a competitive but friendly game of golf at a leading New South Wales golf course. In 2024, ACTA will be holding its Golf Day for the first time in Queensland, with the chosen venue

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and dates to be announced separately, early in the new year.

On 23 November, ACTA held its AGM at the Park Hyatt in Sydney, New South Wales. Against a backdrop of views across the harbour to the Opera House, ACTA’s Secretary Dominic Enthoven ran through the formal elections of Committee Members for the 2024 calendar year.

This was followed by a highlighted summary provided by ACTA’s Chairperson, Joe Taweel, of the main achievements, focus areas and activities of the association over the previous 12 months, and areas of interest for 2024.

Two leading industry speakers also provided their thoughts on some key industry topics of interest: The Department of Agriculture, Forestry and Fisheries (DAFF) gave an overview of the work of their department. This included a particular focus on two key areas of concern raised by ACTA members, namely

biosecurity delays on full container load coffee imports, and the requirement for phytosanitary certificates on small coffee samples, unless vacuum packed. The session concluded with a Q&A where invited members were able to pose questions both on these topics, and others directly to the DAFF representatives.

Togoba Kofi, a grower, processor and roaster of Arabica coffee in Papua New Guinea, ran through the key challenges and opportunities faced by the PNG green coffee industry. The company offered insight into the work of coffee producers in the country to drive higher quality standards, promoting the position of Papua New Guinea-sourced product both in Australia, and on the wider world coffee stage.

ACTA will be planning regular events around Australia for 2024, intended to bring the association closer to its members.

For more information, visit acta.org.au

NZSCA

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

A coffee odyssey NZSCA’s Emma McDougall discusses how Tsubasa Nico Nozaki trained his mind and hands to perform under pressure and win the 2023 New Zealand Latte Art Championship. subasa (Nico) Nozaki, the 2023 Latte Art Champion of New Zealand, is a living testament to the idea that success is predominantly shaped by training and visualisation.

“It took me 10 years to finally become a champion. I think it is beneficial for those who [experience] a lot of losses because they can share their experiences with others,” Nico says.

That relentless practice paid off, launching Nico from seventh place in 2022 to first in 2023 at the national competition, which took place at The Sapphire Room, Auckland on 5 August.

Nico acknowledges there are individuals who achieve success in a much shorter time frame, but he emphasises that everyone’s journey is unique.

“The key to success is to do it until you can do it,” he says.

Nico’s journey to the championship provides insights into his belief in the power of training. He highlights the significance of setting concrete goals.

Nico’s practice schedule was 3am until 6am, breakfast, shift at The Hangar in Wellington, home for a nap, then training from 6pm until 9pm.

He added in manifestation by visualising himself as a winner. He had a clear vision, coupled with diligent training, supported by great coaching to help yield an exceptional result.

The aspect of relaxation and ‘Zen’ in his routine complements the idea that success is not solely reliant on natural ability.

Nico’s dedication to finding a routine that helped him stay calm under pressure reflects his belief in the importance of training the mind to perform at its best.

He’s often seen at championships sitting cross legged meditating while the event rages around him.

Nico has also perfected the ‘ghost

Tsubasa Nico Nozaki is the 2023 New Zealand Latte Art Champion.

pour’ where baristas practise by miming.

However, his routine was not robotic. His personality shone on stage, and in the cup.

When asked who he credits his career with, Nico smiled his broad grin: “Jibbi Little. Without her, I wouldn’t be a barista. Her influence, guidance and mentorship with experience played a pivotal role in my success,” he says.

To those aspiring to enter the championship in the future, Nico’s message is clear: “Everyone can be a latte artist.”

He encourages individuals to embrace their creativity, practice diligently, and enjoy the journey of improvement together with fellow competitors.

Nico is looking forward to the 2023 World Latte Art Championship, taking place at the Taipei International Coffee Show from 17 to 20 November.

“This global competition brings together

individuals who have honed their skills through so much dedicated effort,” he says.

Nico’s journey to becoming the 2023 Latte Art Champion of New Zealand highlights the significance of dedication, visualisation and mentorship in achieving success. Nico’s gratitude extends to his support network, including his coach, friends, and family.

Special thanks go to his wife, Honoka Kawashima, aka the 2023 New Zealand Barista Champion.

“She supported me in everything.

Even outside of competitions, she did everything such as cooking and mental support,” he says.

For more information on the New Zealand Specialty Coffee Association, or to join, visit www.nzsca.org

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GET TO KNOW

Danny Andrade

Danny Andrade is the winner of 2023 Australian Coffee in Good Spirits Championship, a competition that tests the country’s best mixologists with coffee and alcohol combinations.

Name: Nationality: Instagram:

Danny Andrade Brazilian @dannyandrade18 @processingmethodsbootcamp Company: Neli Coffee, Clontarf, QLD, and Founder of Processing Methods Bootcamp Competition: 2023 Australian Specialty Coffee Association Coffee in Good Spirits Championship Q: What and where was your first job in the coffee industry?

A: I started working at Santo Grão, a café in São Paulo, Brazil in 2006. In 2008, I moved to Australia to expand my knowledge and work alongside passionate coffee connoisseurs who’ve shaped the industry.

Q: What inspired you to pursue a career in coffee?

A: Before I started working with coffee, I was a bartender, and fell in love with mixology and creating new beverages. My first day at Santo Grão, I tried my first espresso, and it changed my life. I was instantly hooked.

Q: How does it feel to be representing Australia in the World Coffee in Good Spirits Championship (WCIGS), taking place 17 to 20 November?

A: I’m honoured and very grateful to everyone that has helped me prepare for the competition. My family, team, and friends have all been so supportive. I’m very lucky to be surrounded by such generous people in Queensland.

Q: What are you most excited about?

Q: What’s your favourite part of being a roaster?

A: I’m excited to share my message through my routine and connect with people.

A: Trying to unlock the beautiful flavours of the coffee that producers work hard to create.

Q: How will you celebrate after your performance?

Q: What’s your go-to coffee order?

A: I will spend time with the people who have helped me practice for the competition. I’ll definitely need a drink afterwards too.

A: Filter coffee.

Q: What’s your favourite coffee cocktail to make?

A: I like to play around with different ingredients and mix it up, but my favourite is an Irish coffee.

Q: How did you come up with the idea of your ‘Love Potion’ designer drink?

A: That came from my collaboration with Martin Mwangi, an open-minded producer from Ngacha Coffee Estate in Kenya.

We connected three years ago and started experimenting at his coffee farm to create a new coffee processing method called Competition Series – Hybrid Natural. The idea was that people would try it and instantly fall in love with it, like I did with coffee when I tried my first espresso.

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Q: Are you planning on doing any sightseeing while you’re in Taiwan for the WCIGS? A: Yes definitely. I want to relax, visit nice cafés, and taste good food.

Q: What accomplishment are you most proud of in your coffee career?

A: Connecting with incredible people.

Q: What advice do you have for any baristas looking to compete?

A: Film yourself practicing your routine. It’s easier to refine your technique when you watch it back and see yourself from another perspective.

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