Industry profiles Industry profiles
Summer is no rest period for hundreds of small business operators. While office workers remove themselves from the stresses of daily work, meetings, and deadlines, many cafés are preparing for unpredictable volumes of customers and daily profit associated with summer trading.
To relieve the stress for café owners heading into the holiday break, Parikshit Kikla, Founder of 360 Accounting Services, works with cafés, restaurants, and other small businesses on a daily basis, assisting them to keep track of their finances and understand how their stores are running.Read more
Grinders Coffee Roasters’ training program has national reach. Coffee Academy Manager Andy Easthope says Grinders prides itself on its team of Coffee Specialists who oversee training in each state.
“Our trainers come from pretty diverse backgrounds in the coffee industry,” he says. “They’re all really involved, and have great networks and a high level of insight. When people come to our training courses, there’s a chance to learn a little bit further than what the core content actually is.”Read more
Jinwoo “Yama” Kim is Australia’s first World Cup Tasters Champion. After achieving two national Cup Tasters titles back-to-back, Yama went into the World Cup Tasters Championship (WCTC) in Brazil in October with high expectations of himself.
He had began intensive training just two weeks before the Worlds, which he admits was much less preparation time compared to his last attempt at the 2017 world title, in which he placed sixth.Read more
Emi Fukahori of Mame Coffee in Switzerland’s interest in Brewers Cup stems from the dynamic flavour layers and changing tactiles of filter coffee.
“Compared with espresso, filter coffee expresses itself in slower way, and I enjoy it,” she says.
Emi presented three “discoveries” to the judges on the World Brewers Cup (WBrC) stage: a new variety with no bitterness, a new processing method which creates complex acidity, and a new brewing method that improves cup experience when the coffee is hot, warm, and cold.Read more
Dan Fellows’ first attempt at the World Coffee in Good Spirits Championship (CIGS) in 2012 left him feeling as though he had something to prove.
“[I] finished fourth after having issues with an AeroPress in the finals round,” Dan says. “As I did not feel I delivered my best possible performance that year, this has always left me with a feeling of having unfinished business with CIGS. Becoming World Champion very much feels like redemption.”Read more
Dreams played a large role in Irvine Quek Siew Lhek’s World Latte Art Championship (WLAC) performance, from his goal of earning Malaysia its first coffee championship trophy to his dream of being alone on a deserted island, which inspired his island animal designs. He has always dreamed big.
“I actually had a hidden message to deliver in my story and routine. What I said to the judges and audience was ‘I had a dream’, and I presented all the animals I saw in my dream,” Irvine says. Read more
There were moments in Peru I didn’t lift my camera. I needed to remember the beauty and vividness of the austere peaks and earnest valleys without social construct. Peru is genuine, friendly, and unspoilt, a magnificent land where the nationality and culture is as vibrant as the colours woven into the traditional clothing. Read more
Weddings are a big occasion in anyone’s life. Tradition stipulates that a bride must wear something old, something new, something borrowed, and something blue.
The 2019 Melbourne International Coffee Expo (MICE) might not be a wedding per se, but it’s definitely a celebration that will unite the coffee industry and see family members travel from far and wide to attend. Read more
Cow number 125 is always first to Stanvale Farm’s milk station each morning. Number 6389 is always one of the last.
“Cows are more intelligent than people give them credit for,” says Dairy Farmer Gordon Lockett. “They’re creatures of habit. They’re instinctive animals that understand routine and like consistency.” Read more
Prior to 2015, Colombia produced coffees for quantity, not quality. All of the country’s coffees were washed processed due to a restriction imposed by the Colombian Coffee Growers Federation (FNC) to promote only cultivars that focused on volume. The aim was “balanced, elegant, and clean” coffee, not exotic.
“The Federation checks every lot that leaves Colombia. If the coffees were found to be anything other than washed processed, it would be rejected,” coffee importing business Cofinet Co-founder and Director Carlos Arcila says. Read more