Grinders Coffee Lygon Street shortlisted for Melbourne Design Awards

Grinders Coffee’s newly re-designed Lygon Street flagship store has been shortlisted for Best Interior Design (Hospitality) in the 2016 Melbourne Design Awards.

For more than 50 years Grinders Coffee House has been an iconic part of Lygon Street’s heritage, first established in 1962. To bring the historic site into the modern era, the tired building has undergone an intensive renovation program to bring it back to its original glory. Read more

SCAE members vote for unification with SCAA

Members of the Specialty Coffee Association of Europe (SCAE) have endorsed moves to unify their organisation with the Specialty Coffee Association of America (SCAA) in a vote held as part of the long running process examining the prospect of unification of the two organisations.

Members of the SCAA will now have the opportunity to express their views on the process in a vote that will be held over the Northern summer. Read more

Melbourne Tea Festival to take place 29 May

Tea lovers are invited to converge at the Melbourne Tea Festival on Sunday 29 May.

The annual event is an interactive experience designed to help people discover and experience specialty tea, encourage and grow passion for tea through education, and showcase quality specialty tea providers. Read more

MFC Roasters to exhibit at Good Food & Wine Show

MFC Roasters will have a presence at the Good Food & Wine Show from 3 – 5 June at the Melbourne Convention & Exhibition Centre.

MFC will feature a brew bar near the show’s Artisan Square, with three coffees available for the public to try. They include the Organic Roast, with it’s dark chocolate and soft berry flavours; the Capital Roast with milk chocolate, toffee and honeycomb-type flavours; and Seasonal Blend No.1, which MFC’s Justin Mellors says he is “particularly pleased with” this year. This blend features a combination of caramel praline and chocolate notes. Read more

Hey You appoints new CEO

Hey You, the order-ahead app, has appointed Shaun Cornelius as the company’s new CEO.

Shaun is the Founder of Choosi, and more recently former CEO. This shift in position coincides with Hey You receiving a further $2 million in funding from existing investors Reinventure and Exto Partners where Shaun will lead the company in its next growth phase. Read more

Research experiment finds cleanliness more important than service

New research has found tidy dining areas and fresh bathrooms are more important than service to guests.

The research initiative, carried out on behalf of hygiene brand Tork, involved a survey of 3000 restaurant guests and a unique eye-tracking experiment, devised to learn how a restaurant is perceived through the eyes of a guest. Read more

Maria Paoli launches Australian Women in Coffee Association

Maria Paoli, host of Melbourne’s café tours, launched the Australian Women in Coffee Association on 11 May at Axil Coffee Roasters.

The new entity will serve as a networking group that recognises the contributions of women to the Australian coffee industry, and supports their continued growth. Read more

NZSCA: it’s never too early

By Ria Lingad, Cerebos Gregg’s 2016 New Zealand Brewers Cup Champion.

Next year is fast approaching and it’s time to start thinking about competing in the 2017 coffee championships – if you haven’t already done so.
No one can testify this sentiment more than me. Last year I decided to compete in New Zealand’s Brewers Cup simply to take some of my basic brewing skills to the next level. At the same time I gained the opportunity to zestfully share good cups of coffee with other people.
Winning the NZ Brewers Cup provided the outlet I needed to exploit my creativity and travel through a quest of discovering new tastes and connect with people with similar passions.

Here are my top five reasons to compete in Brewers Cup:

1. You are forced to deeply understand basic concepts and build a solid foundation
Understanding and mastering the many variables in brewing takes time and practice. Systematically, practice for the Brewers Cup compulsory rounds using coffees of varying roast degrees and development.  It is as important to practice for the compulsory round as much as for the open service.

2: Practice and experience sharpen your taste buds
n When you accept taste is relative, that it is built upon taste experiences from when you are born, it opens a whole new dimension in understanding flavour and how ethnicity can influence your taste buds. Where we were raised or live, and our environment, plays a big part. In a competition like brewer’s cup where accuracy in describing taste is key, this poses a real challenge. There’s a lot of human element, such as ethnicity, at play.

3: Get to sweat the small stuff, at least in competition
Continual practice gets you to a point where the little things get noticed, reviewed, critiqued, overhauled, and eventually changed. Anyone who has competed on the world stage will know how important the minor details are. Consider breaking down score sheets in percentage rather than points, so you can see the weighting of each attribute and prioritise the high weight attributes in your presentation.

4: Meet amazing people as passionate as you
I have forged friendships that would never have happened if I’d not competed. From Tim Grocott, my cup maker, to Jose and Ailenne Gallardo, my coffee producers in Panama, and all the people I’ve met through this journey.  It’s an incredibly magical thing to connect through coffee and I’m fortunate to have met genuine people who went the extra mile to help out.

5: Springboard on other people’s experiences and learnings
n Reach out for help – more often than not, people are keen to offer a helping hand. Don’t even think about snobbery and rejection. We all need help and I would definitely make it my mission to assist competitors next year.

Why not listen to that voice inside your head and give it a go? Start your preparations now.

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Image credit: Dianne Jialei Wang