Industry profiles Features, Industry profiles
As consumers become more aware of the consequences of waste in our environment, businesses have been keen to bandy about buzzwords such as ‘green’, ‘eco’, and ‘sustainable’ in the branding of their products. But how many of these products are truly sustainable?
For food services packaging supplier BioPak, sustainability means aligning its business practices with the principles of a circular economy. The circular economy model is based on the living world’s cyclical model – where there is no landfill, but materials flow. In a living system, one species’ waste is another’s fuel. Living things grow, die, and their nutrients are returned to the soil safely. The circular economy is an industry model that is restorative and regenerative by design, where waste can build capital rather than reduce it. Read more
In January 2017, 72 cultured seedlings of three different coffee varieties arrived from Florida at Southern Cross University (SCU) in Lismore, New South Wales, in sterile tubes.
The carefully facilitated seedling transfer was part of World Coffee Research’s (WCR) International Multi-location Variety Trial, an effort to facilitate the global exchange of the world’s best coffee varieties.
WCR gathered 35 top-performing coffee varieties from 11 suppliers around the world and had them replicated in sterile culture by a Florida propagator, The varieties, with about 50,000 plantlets, were distributed to 23 coffee growing countries for planting on more than 60 test plots. One of those countries was Australia. Read more
Tyro has taken the lead and launched Australia’s first Tap & Save least-cost routing debit payment system to help small to medium enterprises save.
As Australians move closer towards a cashless society, small businesses are more likely to witness Australians wave a little plastic card, watch, or wristband around a small terminal to pay for their morning coffee or smashed avocado. Read more
Enrique López could be considered the Heston Blumenthal of the coffee producing world. Much like the cooking sensation’s love of molecular gastronomy, Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before.
“I love to be innovative. For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee, which is only achieved by trying different methods of washed, honey and natural processing, as well as experimenting with variations of these same processes,” Enrique says. Read more
For centuries, families have traced their long lines of heritage, often discovering siblings they never knew existed and distant cousins to add to their Christmas card list.
Over the past two years, scientists and researchers from World Coffee Research’s (WCR) collaborative research and development program have been documenting coffee’s family tree. They have compiled data about the main Arabica coffee varieties grown by farmers around the world and aggregated the information into a global cataglogue. Read more
There have been many significant people in Adrian Richardson’s life that have offered him advice, passed on skills, and shared recipes. But when it comes to coffee appreciation, Adrian has his grandfathers to thank.
“I lived with my grandparents when I was young and there was always a coffee aroma in the house. I remember my grandfather grinding the coffee with an electric grinder and putting it into a little cafeteria – that was nonno’s coffee,” Adrian says. “I would sit on his knee, put two sugars in his coffee and stir it around.” Read more
As a scientist and researcher, Morten Münchow believes in experiments having a cause and effect, and results that are black and white.
In 2002, he recalls brewing a coffee in a small moka pot. While most coffee drinkers savour the brew and determine if they like it or not, Morten had a deeper train of thought. Read more
When 2012 World Brewers Cup Champion Matt Perger made a speech about his involvement in the development of Eversys’ new machine at Host Milan 2017, he spoke about the consumer mentality of ‘guilt’ that harmed the sales of 1950s US brand Betty Crocker.
The promising product took a dive when home cooks were unable to admit to partners they baked a cake from a packet mix instead of taking the time to make the product from scratch. Matt told audiences that the coffee industry had experienced a similar ‘guilt trip,’ with industry members conditioned to look at a superautomatic machine and think of “low quality”, and a “non-player” in the market, which has held back consumer support. Read more
As a licensed Q Grader, I cup coffee on an almost daily basis. I find the cupping process to be an invaluable decision-making tool that enables a precise insight into the quality, flavour traits, defects and potential longevity of coffee.
The Specialty Coffee Association (SCA) cupping standards have become a well-established methodology for evaluating coffee quality and a major contributor to our flourishing specialty coffee industry. The cupping protocol has driven a deeper understanding of flavour influencing factors such as origin, terroir, genotype, processing, roasting, and brewing. However, there is one area of the coffee industry that might benefit from a re-think and re-application of the cupping process to reach the full flavour potential. Read more
It was first time lucky for Heath Dalziel, owner of Third Time Lucky café in Adelaide, to take out the 2018 ASCA Australian Brewers Cup.
Heath was seventh seeded going into the national competition, as the winner of the Western Region Brewers Cup that took place in Adelaide last year. This is impressive success for someone who was coaxed into competing by his supplier, Ona Coffee, two months before the regional event. Read more