As another epic year begins, the NZSCA reflects on a successful 2019 and gets excited for what’s to come in 2020.
2019 was a big year for the New Zealand Specialty Coffee Association. Read more
Freeing the coffee entrepreneur
Instaurator tells BeanScene what inspired him to write The Coffee Entrepreneur, a book that will guide the future innovators of the coffee industry.
For many people in the coffee industry, their passion was ignited by a great coffee tasting experience. In the case of Instaurator, Director of Espressology and author of The Coffee Entrepreneur, this occurred with an Ethiopian coffee when he was in his early 20s. Read more
Veneziano’s competitive edge
To Veneziano, a training program is only as good as the people who teach it. That’s why the roaster is investing in its trainers to empower customers to create careers of significance in coffee.
In the world of competitive coffee championships, precision matters. Every seemingly minor variable can have a major influence on the flavour and presentation of a barista’s coffee, with the winner often separated by just fractions. Because of this, the competitive scene attracts those in the industry who are passionate, skilled, and committed. Read more
HostMilano 2019 wrap
BeanScene Editor Sarah Baker travelled to Italy to find out why HostMilano has a reputation for being the biggest and greatest global hospitality trade show.
HostMilano 2019 is a beast of the expo world. The biennial event was the talk of the industry for the past few months, with chatter among businesses on what to expect, who was attending, and the necessity to take comfortable walking shoes. For many Australians, the 24-hour journey to Milan is a commitment. It’s time away from businesses, a different time zone and a foreign city devoted to risotto, fashion, and aperitivo. But as BeanScene discovered, a visit to HostMilano is an essential one for those wishing to do business, invest in products, and make new connections to take home. Read more
KeepCup on leading the change
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 revamps its training program
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 launches public cupping sessions
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
Oat is in
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.
Counting beans: The financial realities of starting a coffee roastery
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
From little things big things grow
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