KeepCup Co-founder and Managing Director Abigail Forsyth tells BeanScene why systemic change is required to truly address the problem of coffee cup waste and the takeaway mentality.
Though KeepCup celebrated its 10th anniversary in 2019, it has only been in the last few years that consumers and the industry have caught up with its message of single-use waste reduction. Read more
Ona Coffee has revamped its training program, incorporating knowledge the roaster has gained from competitions, café service, and activities across the supply chain.
Coffee quality depends on every link in the supply chain. The producer needs the right growing conditions, the roaster must follow a specific profile, and the barista has to extract the right flavours. Read more
Grinders Coffee has begun holding public cupping sessions to educate consumers about what goes on behind the scenes to make great coffee.
From the farmer to the roaster, a lot of work goes into producing coffee to keep it consistent and at a good quality. To teach this to the public, Grinders Coffee has introduced a new series of public cupping sessions, the first of which took place at its Lygon Street café in Melbourne on 23 October, 2019. Read more
Research shows dairy-free milk has surged in popularity. Australian owned Alternative Dairy Co is determined to capitalise on the trend, expanding its barista range with the introduction of its new oat milk.
Plant-based milks have become a part of Australia’s mainstream café culture. Baristas around the country are now adept at working with non-dairy products, with consumer demand driving cafés to introduce more variety.
BeanScene looks at the financial realities of starting a coffee roastery, common mistakes people make, and how they can be avoided.
Over the past few years, hundreds if not thousands of coffee roasters have set up shop around Australia, with lenders, co-roasting facilities, and contract roasters having lowered the bar of entry to the industry. However, the sudden rise of coffee roasters has created a competitive landscape sometimes called oversaturated, meaning new players may struggle to thrive. Read more
Bradley Cahill and Mafalda Moutinho of Casa De Cha reflect on the history of tea production in Australia: part one.
Australia is known for its high-quality products, impeccable standards, and green or clean practices. When it comes to tea production, however, many would be surprised to learn it is grown here at all. Read more
The Australian Specialty Coffee Association welcomes its new board members and thanks those departing.
With the election of a new board, so begins a new chapter for the Australian Specialty Coffee Association. Read more
The NZSCA catches up with Alan Bruce of Flight Coffee Roasters after his fifth placing at the 2019 World Cup Tasters Championship in Berlin.
When Alan Bruce of Flight Coffee Roasters went to represent New Zealand in the 2019 World Cup Tasters Championship in Berlin this past June, not even he realised how well he’d do. Read more
Gloria Jean’s offers franchisees the opportunity to grow their own businesses while providing support and access to information on the latest industry trends.
Many Australians play with the idea of being their own boss, though few take the plunge and start their own business. For sisters Gail Gipp and Leeanne Thompson, the opportunity presented itself when their local Gloria Jean’s café in Gympie, Queensland went up for sale in 2015. Read more
Lavazza’s 2020 calendar titled Earth CelebrAction is designed to champion sustainability by celebrating the planet and acting as a call to arms to fight for its future.
In September 2019, representatives from some of the largest coffee roasters and traders in the world converged in London for the International Coffee Organization CEO and Global Leaders Forum. The event addressed environmental and economic sustainability across the entire supply chain of the coffee industry. Read more