Ethan Miller

Almond Breeze launches Baristas for baristas

Almond Breeze is committed to growing Australia’s highly-regarded barista profession with a new brand and invitation to support baristas at every stage of their career. When Almond Breeze discovered that the barista profession is the 10th fastest growing profession in Australia, according to data from the 2016 Census, it knew it had to develop a platform to support and nurture the approximately 3100 baristas that join the hospitality ranks in Australia each year. 
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Fine Food Australia to take place in September

Fine Food Australia will take place at the Melbourne Convention and Exhibition Centre from 10 to 13 September. Fine Food Australia showcases the industry’s top talent, techniques and trends across four days of masterclasses, seminars and demonstrations. This year, the show will see an array of exhibitors from Australia’s coffee scene taking over the show floor, showcasing the industries newest products and latest trends.
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Eat Drink Design Awards

Eat Drink Design Awards announces 2018 shortlist

The 2018 Eat Drink Design Awards shortlist has been announced. The shortlisted projects represent the most sought-after cafés, restaurants, bars, nightclubs, food stores and temporary hospitality spaces that opened to the public in the past two years. “This year, there is a consensus among the jury that Australasian hospitality design is some of the best in the world, if not the best. Other countries are certainly looking to what Australia is doing in hospitality design and this shortlist is evidence of how dynamic and progressive Australia and New Zealand designers are,” says Cassie Hansen, Eat Drink Design Awards Jury Chairperson.
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Dove Chen soars to great heights

With discipline and determination, Dove Chen made his dream a reality. He explains why competition is a learning curve and superstars exist in all facets of the industry. Dove Chen was born to be a coffee lover despite growing up in a Chinese culture that praised tea over caffeinated beans.  When Dove was just seven years old, he would steal his parent’s canned coffee when they weren’t home, and save all his pocket money to buy his own supply after school.
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Sherwin Djamil crowned Soul Origin National Barista Champion

Soul Origin has crowned Sherwin Djamil as its 2018 National Barista Champion at its annual awards night in Sydney on 18 August. More than 600 Soul Origin franchise partners, staff and suppliers came together for a gala evening at the Hyatt Regency where the network reflected on its successful year and recognised its top franchise partners, baristas and stores for 2018. “Since opening its first store in 2011, Soul Origin has experienced exponential growth and this year has been an incredibly exciting one for us,” says Chris Mavris, Soul Origin CEO.
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La Marzocco Local to visit Hobart

La Marzocco will host its Local event in Hobart from 28 to 31 August. The event will include introductory technical workshops, home espresso classes and its traditional La Marzocco Local party. Participants in La Marzocco Local events held across Australia throughput the year will go in the draw to win a Linea Mini machine, drawn at the conclusion of the final Local event.
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Wega Urban

Urban is the new Wega espresso machine created especially for the Australian market. The technology in the Urban comes from the progression of Wega’s multi-boiler technology range. It includes a new
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Vitasoy’s Café for Baristas

Vitasoy believes plant milk should be made with high quality ingredients, using a process that is as simple as possible. It is committed to supporting the local community and proudly manufacturing its
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Puretec perfecting water

When it comes to achieving the perfect water recipe to complement coffee, it’s a careful balancing act. Mineral concentrates, chlorine, and alkaline have a large impact on the taste profile of the water and overall coffee outcome depending on which state of Australia you live.  Over the past few years, the coffee industry has seen a large uptake in filtration systems to help purify the water responsible for extracting flavour compounds from beans. This includes reverse osmosis and ion exchange systems that extract ‘the nasties’. But more often than not, Puretec National Food Service Account Manager Simon Read says it comes with compromise.  “Filtration models are typically a double-edged sword. It’s a balance between looking after your customers and producing a great-tasting coffee, or protecting your equipment – it’s one or the other, and that to us, it is not good enough,” Simon says. 
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Dressed to impress: making café design memorable

Australia is known for its coffee quality, but our café design is equally idolised around the world. We explore what it takes to be memorable, and whether money really talks. Some of Australia’s most impressive café experiences are not because they serve the latest Cup of Excellence-winning coffee, or Instagram-worthy smashed avos and smoothie bowls, but because of their impressive design. In Melbourne, there’s Brother Baba Budan with its iconic chairs stuck to the ceiling, Au79 with no expense spared on the gold trimmings, St Ali with its casual industrial look, Higher Ground’s massive hotel-like attraction in an ex-power station, and in Sydney the Grounds of Alexandria revolutionised what a café space could be, complete with flower market, roastery, and wedding reception. Jacqui Senior, Senior Associate and Hospitality Sector Leader at Woods Bagot in Sydney, knows what it takes to stand out from the crowd. She was involved in Campos Coffee’s award-winning Barangaroo site in Sydney and says in this instance, it was the location that inspired the café’s now-iconic jewelry box shape.
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