The Commonwealth Bank of Australia provides business and hospitality clients with insights needed to find a niche in a competitive field.
Running a small business can be difficult. From what décor to use to what coffee to serve, café owners face tough choices that can ultimately make or break their venue.
To make some of these decisions easier, the Commonwealth Bank of Australia (CommBank) has a dedicated team that specialises in the retail and hospitality environment. This includes commissioning original research on topics such as retailer resilience and pricing strategies, connecting clients to industry experts, and keeping staff up to date on the fast-moving world of retail.Read more
The NZSCA inducts a two-time barista champion and celebrates outstanding milk and newcomers to the New Zealand coffee industry.
Winning a national competition of any description is challenging in itself, be it surfing, dog breeding or cake decorating. But winning a national title for a second time is the sign of a determined, dedicated and passionate champion, and that’s what we discovered in Dove Chen this year. Read more
BeanLedger is using Blockchain to improve traceability throughout the coffee industry, and People of Coffee is leading the charge to support it.
When Amelia Franklin entered the coffee industry in 2006, she did so because she viewed it as an opportunity to make a living while making a positive contribution.
She operated as Amelia Franklin Coffee Roaster for 12 years, and in 2018, began the company’s transition to People of Coffee in Bellingen, New South Wales, to better reflect its community values.Read more
Zest’s Mandy DelVecchio on how to explain the intricacies of specialty coffee flavour notes to an untrained palate.
At Zest, we’ve been exploring the specialty coffee lexicon for years. Our mission as roasters has been to properly translate what exactly flavour means to the people who still don’t get it.
For most of us in the coffee industry, the third wave has granted us the well-developed skill (and obsession) of tasting coffee. Cupping sessions for us are purpose-driven. We are savvy to the flavour wheel. We can pick tropical fruit notes and delicate floral, chocolate, and sticky pineapple-jam flavours with a single sip. But, for the everyday drinker, understanding flavour comes with a very different learning curve. Read more
Almond Breeze Barista Blend provides cafés with a great tasting and high performing low-sugar dairy alternative that ensures consumers can control how many calories go into their cup.
The “low-sugar” movement is gaining momentum in Australia. Schools, hospitals, and sporting venues in several states are banning the sale of sugar-rich soft drinks and junk food in their canteens and cafeterias. Numerous organisations including the World Health Organization and Australian Medical Association have called for a tax on sugary drinks, similar to those imposed on tobacco and alcohol. Read more
Water is one of only two ingredients required to make coffee, and its quality is almost as important as that of the beans.
While many baristas think of water quality in terms of how it affects filter coffee brewing, Dr Adam Carr of Seven Miles Coffee Roasters’ Coffee Science Education Centre (CSEC) says the same principles apply to espresso. Read more
Overcoming data free observations on Australia’s coffee production was a big hurdle in the early days.
Research in the subtropics during the 1980s and 1990s was challenged by such beliefs that coffee “must have shade to produce high quality” that “hand-picked coffee is better quality than machine harvested coffee”, or that “high altitude is required to grow the best quality coffee”. Read more
Even with the countless preparation and practice hours required to compete at world level, not every competitor will win. With the financial and mental investment high, what happens when the competition doesn’t go to plan? Stepping onto the stage with the backing of sponsors, family, friends, employers, colleagues, and customers is daunting, even more so on the world stage. With the right mindset, competitions can be richly rewarding, regardless of the result.
With intuitive skills and an impressive coaching ability, Masako Yamamoto coached and travelled with 2017 and 2018 New Zealand Latte Art Champion Leo Li to the World Championships in Brazil.
Masako says her background as a barista trainer gives her the invaluable skill to identify a student or staff’s strengths and weaknesses, and help bring them out.Read more
While working in Hong Kong for a Chinese start-up named Holly Brown, Australian coffee professional Scottie Callaghan noticed a lack of cafés in the area offering the personalised service he was familiar with.
“There was a gap in the market where there was no café offering an Australian espresso bar experience: a friendly barista, ready and prepared to make you a good cup of coffee and do so efficiently, and remember your name – all the little customer service things that are expected in Australia,” Scottie tells BeanScene. Read more