Most visitors to Fine Foods Australia in September expected to be dazzled by the latest developments in the food and beverage industries. Many knew they’d discover new flavours, creative recipes, and innovative equipment. What some visitors, baristas in particular, did not expect to find, however, was soy and almond milk that performed as well in coffee as traditional dairy milk.
Crafted at Alternative Dairy Co’s Berkeley Vale factory on the New South Wales Central Coast, the company’s almond and soy milks have been specially designed for coffee. The Australian owned company uses more than 90 per cent Australian ingredients to produce its dairy-free products.
One of the biggest breakthroughs in the history of Australia’s coffee producing community was the invention of the mechanical harvester. The first successful coffee harvesting machine was built in Brazil in 1979. It was a game changer. It helped remove the biggest impediment to the development of the Australian coffee industry – our high labour costs.
Another year of Regional Championships have been run and won. In my first column as ASCA President, I’m pleased to report that the standard of Australian competition grows ever higher, as evidenced by the outstanding routines showcased by baristas around the country these past few months.
I’m especially proud of our 2018 ASCA Australian Champions who competed at the World Championships in Brazil.
Rumble Coffee Roasters is passionate about creating a sustainable supply chain and giving producers the credit they deserve. To achieve this, Rumble Coffee Roaster Director Joe Molloy believes it’s not just important to educate the barista serving its coffee, but the industry as a whole, from farmer to consumer.
“I don’t think the industry is sustainable the way it is and we need to start talking about these things,” Joe says.
“Coffee is too cheap. The coffee price is the lowest it’s been in decades. You can buy lots of cheap coffee, but it’s not a sustainable move for us [the roaster] or the industry as a whole. We’d like coffee drinkers to be happy to pay more for a cup of coffee [and understand why].”
Imagine the day coffee shops around the country place a ‘closed indefinitely’ sign on their shop door. Imagine the end of the World Barista Championship when there’s no longer any quality coffee to showcase, or replacing your morning coffee with a green smoothie.
The idea of a world without coffee is incomprehensible to many, but possible, with studies already predicting that by 2050 demand will double while suitable land for coffee production will be half of what it is today.
For more than 20 years, Maltra Foods has been producing Australian made powdered food products for the food and beverage industry.
From hot chocolates to chai lattes, Maltra Foods’ Arkadia Beverages line distributes powdered products to fill a café’s beverage menu beyond coffee, and now it’s adding Australian made liquid products to its range.
When it comes to dairy alternatives, Australian café customers can feel confident that when they ask for a dairy substitute at their local café, most of the time they will be presented with a plethora of options to satisfy their needs.
Vitasoy has been making dairy substitutes since 1940. First came soy milk, then almond, coconut, and rice milk, and now Vitasoy is excited to release its new Café for Baristas Oat Milk product and have customers adding the new dairy substitute to their shelves.
Seven Miles Coffee Roasters opened its Coffee Science and Education Centre (CSEC) earlier in 2018, keeping the roaster on the forefront of developments in coffee science. From water composition to flavour experimentation, the team at CSEC is working to progress Australian’s knowledge of coffee by separating fact from fiction.
Leading CSEC is Dr Adam Carr, a chemical engineer who has forged a research career over the past eight years, working at Cornell University, the Massachusetts Institute of Technology, and Aerodyne Research.
Danny Wilson is in high spirits following his third-place win at the World Coffee in Good Spirits Championship (CIGS) in November. Following the results, the Ona roaster celebrated with a glass of champagne before attending the official competition after party with his team.
“It’s crazy to think I only [had] about four months’ preparation in total. To end up third with so much talent in the competition is super inspiring. It’s a testament to the quality of Australian specialty coffee,” Danny says.