Tickets are selling out fast for Minas Hill Coffee’s Our farmers, Our heroes panel discussion to be held at Au79 in Abbotsford, Victoria on 4 February from 6pm to 10pm.
Minas Hill Coffee has flown in its farming partners from Brazil to discuss topics including sustainability, transparency and women in coffee with prominent members of the Australian coffee industry.
Dr Monika Fekete of Coffee Science Lab will host a Water Workshop at Bureaux Collective in Abbotsford, Victoria on 6 February.
This four-hour workshop will explore how water dissolves coffee solids during extraction on a molecular level and how minerals in water affects coffee taste.
Xtracted Espresso Solutions has announced it will showcase its new range of Synesso products at the 2019 Melbourne International Coffee Expo (MICE) from 7 to 9 February.
“This will be the first time in the history of MICE that Synesso has been available through an independent supply chain. The response we have received so far from the industry has been truly amazing,” Xtracted Director Dean Slade says.
Aillio has announced the inclusion of a new infrared bean temperature sensing system (IBTS) to its Bullet R1 coffee roaster.
The roasting machine manufacturer says it is well-known that the thermometric lag of traditional bean probes creates data that is inconsistent and of limited use.
More business. Less busy. We don’t often think about the technology and tools behind successful coffee roasters. Finding a tool that allows you to focus on growing your business, while ensuring you are getting paid on time, eliminating ordering errors, and automating your internal processes, is now mandatory. It might not taste delicious or sound fancy, but Ordermentum integrates your accounting, production, and ordering processes for better business performance.
At the touch of a button, Übermilk delivers consistent micro foam milk at the ideal temperature. This product streamlines barista workflow, reduces café training time, and decreases milk waste. It further allows baristas to concentrate on perfecting espresso shots and latte art, while allowing them to better engage with customers. Barista Group exclusively distributes Übermilk in Australia and New Zealand.
Sam Low says his two passions, specialty coffee and Chinese gastronomy, share more in common than is immediately obvious.
“[Gastronomy] is one of those topics you jump into, and the more you try to understand it, the less you understand,” Sam says.
Trends Sam says are gaining momentum in the coffee and food industries are traceability, and the flavour of terroir.
Much like a car, espresso machines require regular check-ups from a trained professional to prevent potential issues and replace worn parts.
Service Sphere Director Maurizio Marcocci says it’s surprising how many café owners and roasters still don’t understand the benefit of regular maintenance.
Over my years being a barista, I was always taught the same thing: this is the equipment, and this is how you dose, tamp, extract, froth, texture, and pour. Now go for gold.
Competitions are one of the most rewarding growth experiences available to a barista. They’re scary, fun, tough, and competitive, but highly worth trying to benchmark your skills and putting yourself in a challenging position.
The hardest part about starting your competition campaign is knowing where to start. Competing can be quite a daunting process: standing up in front of a panel of judges, displaying your skills to professionals and in some cases, presenting a speech with the countdown clock and flashing cameras in your peripheral. The key to starting your competition preparation, however, is to do just that – start.