Ona Coffee’s Hugh Kelly has placed fifth in the 2017 World Barista Championship (WBC).
Hugh was the top-ranked barista leading into the Semi Finals after day one of heats, impressing the judges with his new take on milk texturing and use of dry ice to cool his espressos.
Hugh was selected as one of the top six baristas to compete in the Finals on 12 November, and the first to take to the stage in the final round, followed by the national barista champions of Hong Kong, the United States, Japan, Canada, and the United Kingdom.
Sydney’s inner-city suburb of Barangaroo has been identified as the place to be in 2017 with Campos Barangaroo taking out Best Retail Design and Noma Australia claming the title of Best Installation Design at the Eat Drink Design Awards on 14 November. Read more
For a small structure standing nine centimeters tall and typically holding eight ounces of liquid, the average paper coffee cup has done a great job of hitting news headlines for all the wrong reasons. Read more
By Brent Williams, the President of the Australian Specialty Coffee Association
It’s been a few months now since we wrapped up the 2017 ASCA Australian Coffee Championships. I think it’s taken that long to come down from the rush of what we consider our most successful national competition to date. Read more
Yama Jinwoo Kim of Kingswood Coffee in Sydney showed that accuracy and speed are key elements to winning the fast-pace competition, scoring 8/8 coffees correctly in a time of one minute and 41 seconds in the finals of the ASCA Cup Tasters Championship. Read more
When you ask a foreigner what the capital of Australia is, they often answer Melbourne or Sydney. They look perplexed when you tell them it’s Canberra, one of the world’s lesser known capital cities. Now try and tell them that the country’s capital is also putting Australia’s roasting capabilities on the world map. Read more