Heath Dalziel

2018 Australian Brewers Cup Champion Heath Dalziel not just first time lucky

The past year couldn’t have been more of a surprise to me. At the beginning of September 2017 I would have said I’m not interested in competing in coffee championships. Little over a year later, I placed 10th in the 2018 World Brewers Cup (WBrC).

The Brewers Cup is a platform that can mean something different to each competitor. For me, it was a way to challenge myself and grow personally by getting out of my comfort zone. Through doing it, I not only accomplished these goals but managed to push myself professionally and developed my coffee knowledge immensely in a short space of time.

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Veneziano coffee

Veneziano Coffee all under one roof

Visiting Veneziano Coffee Richmond is a unique experience. Passing its roastery operations, cupping lab and a smaller interactive micro roastery, you are welcomed into its newly opened 80-seat dining space. But that’s not all Veneziano Coffee Roasters has to offer, with a state-of-the-art training studio upstairs.

Veneziano’s training school runs three sessions a day, covering everything from the barista basics to roasting and cupping.

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Danny Wilson

2018 Australian CIGS Champion Danny Wilson loves coffee cocktails

I love creating coffee cocktails. Experimenting with different recipes, ingredients, and techniques is super rewarding. It teaches you how many possible ways there is to serve coffee.

In July 2018 I won the Australian Coffee in Good Spirits Championship. For me, this win felt like the culmination of five years of competition.

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Sam Low

The Sam Low down

Sam Low says his two passions, specialty coffee and Chinese gastronomy, share more in common than is immediately obvious.

“[Gastronomy] is one of those topics you jump into, and the more you try to understand it, the less you understand,” Sam says.

Trends Sam says are gaining momentum in the coffee and food industries are traceability, and the flavour of terroir.

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Service Sphere

Service Sphere looks at what lies beneath

Much like a car, espresso machines require regular check-ups from a trained professional to prevent potential issues and replace worn parts. 

Service Sphere Director Maurizio Marcocci says it’s surprising how many café owners and roasters still don’t understand the benefit of regular maintenance. 

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Craig Simon

2018 Australian Barista Champion Craig Simon has a game plan

Competitions are one of the most rewarding growth experiences available to a barista. They’re scary, fun, tough, and competitive, but highly worth trying to benchmark your skills and putting yourself in a challenging position. 

The hardest part about starting your competition campaign is knowing where to start. Competing can be quite a daunting process: standing up in front of a panel of judges, displaying your skills to professionals and in some cases, presenting a speech with the countdown clock and flashing cameras in your peripheral. The key to starting your competition preparation, however, is to do just that – start. 

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MICE2019

It’s showtime for MICE2019

It’s an awkward feeling when you haven’t been invited to the hottest ticket event of the year. Nobody likes missing out, and no-one likes being an after-thought invite. To avoid such disappointment, consider yourself personally invited to the biggest coffee dedicated event of the year – MICE, taking place from 7 to 9 February, 2019.

Are you excited? You should be. This is a once-a-year opportunity to celebrate the Australian coffee industry, your industry.

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Ona Coffee

Ona Coffee offers competitive training

To Ona Coffee, the skills of its baristas are as important as the quality of its coffee. 

That’s why Ona employs baristas with competition credentials as its trainers. National Head Trainer Devin Loong says this means the professionals who are pushing the boundaries of coffee are the ones representing Ona.

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Ben Toovey

2018 Australian Roasting Champion Ben Toovey on the most important link

Coffee is an incredibly complex product, with many links in the chain from the origin that it’s grown in, to the final beverage we consume. You may hear some people say that the producer has “the most important role, because without them there is no coffee”. Or maybe you’ve heard that “it’s the barista that is the key, for without their careful preparation and customer service, all of the farmers’ hard work can be in vain”. I’m a roaster, so you may expect me to say that we have the most crucial task of reaching the full potential of the green coffee. The truth is, you probably won’t hear me say much at all, because I’m a coffee hermit, hiding in the roasting room and at the cupping table. 

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