Dwigth Aguilar Masias of Nueva Alianzafarm in the Cusco region has won the Perú Cup of Excellence (COE), scoring 91.08 for his washed Geisha coffee.
Damián Espinoza García of La Palmafarm in Cajamarca placed second with his washed Yellow Caturra scoring 89.85.
Franklin Chinguel Morales of El Romerillofarm in Cajamarca placed third with his washed Bourbon scoring 89.58.
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Wega Urban
Wega calls the new Wega Urban a “modern and aggressive” coffee machine resulting from the feedback of baristas and professionals from the world over.
This machines aims to satisfy every baristas need, in terms of functionality and ergonomics.
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Ona Coffee performs hat trick at 2019 Central Region Barista Championship
Angus Mackie of Ona Coffee has won the Australian Specialty Coffee Association (ASCA) 2019 Central Region Barista Championship for the second year in a row.
Representatives from Ona Coffee rounded out the top three positions, with two-time Australian Barista Champion Hugh Kelly placing second, and Joao Carlos Henriques placing third.
The competition was held at Specialty Coffee Curators in Marrickville, New South Wales from 27 to 28 October.
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Grinders Coffee named exclusive coffee partner of 2018 Melbourne Cup Carnival
Grinders Coffee Roasters has become the exclusive coffee partner of the Victoria Racing Club (VRC) for the next three years.
“Like the VRC and the Melbourne Cup Carnival, Grinders is quintessentially Melbourne and we all know how much Melburnians love their coffee,” VRC CEO Neil Wilson says.
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David Beckham drinks three lattes in half an hour at Coffee Alchemy
Celebrity couple Victoria and David Beckham have visited Marrickville café Coffee Alchemy, where Co-owner Clare Lim says the international soccer star ordered three lattes over the course of his half hour stay.
“He took such an interest in our coffee and we were only too happy to run through all our blends and Single Estates,” Clare says.
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Urban Barista Power Lattes
Powered by Arkadia, Urban Barista is Maltra Foods’ specialty range of power lattes.
These ready-to-serve latte blends are developed using only the finest ingredients for a unique taste experience. Combined with organic coconut blossom sugar, Maltra Foods has created five artisan blends: Matcha, Turmeric, Beetroot, Hojicha, and Black Sesame. Just add five grams to 150 millilitres of hot milk to discover a harmony of flavour, colour, and texture.
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ST. Ali Owner Salvatore Malatesta’s creative solutions
Spending the morning with Salvatore Malatesta looks like a scene out of The West Wing. Inside the engine room, meetings are held back to back and some intertwine with each other, from a menu consultation to a discussion on solar energy. Salvatore brings out hard-hitting questions, evidence of his law background and efficiency to just “get to the point”. Occasionally, he pauses to reply to a text message or buzz his PA for a contact. No two days are the same for the owner of one of the county’s most iconic coffee roasters. Salvatore’s role is not about bean selection or the inner workings of roast profiles. His job is to take his business from a roasting brand to a creative agency.
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Son of a Baker
Located in Botany Bay with a waterside view, Son of a Baker’s Co-owners watch the sunrise every day as they craft delicious handmade pastries.
Marcus Gorge, former Owner of Local MBassy in Ultimo and Chimichurri in Chatswood, partnered with an actual baker’s son, Roman Urosevski, to launch Son of a Baker earlier this year.
“People are constantly looking to try something new,” Marcus says. “I like to use ingredients everyone is familiar with but with a twist of my own.”
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Suntory Coffee’s grinder calibration calculations
When it comes to training, one of the biggest questions I get asked is: when should I calibrate my grinder?
Calibration is simply the process of adjusting your grinder, moving the blades of the grinder closer or further apart, to ensure you get your desired outcome from the coffee. That outcome could be consistency or based on hitting a specific coffee recipe or hitting a specific taste/flavour.
For example, the dry weight of ground coffee is commonly referred to as the “dose”, let’s say 20 to 21 grams. The time it takes to extract the coffee (usually measured on the coffee machines screen or by using a timer) at 25 to 30 seconds pouring time and a yield of 40 to 44 grams.
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Biopak receives commendation at Responsible Business Awards
Australian compostable packaging company BioPak was highly commended in the Innovation of the Year category at the Responsible Business Awards 2018.
The Ethical Corporation’s ninth annual Responsible Business Awards ceremony was held in London on 9 October.
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