Biopak gives back

BioPak’s vision is a world without waste. Through its compost service, BioPak hopes to offer a circular economy solution that treats foodservice packaging and food scraps as resources, not waste.

BioPak is working with cafés and restaurants to spread awareness of its simple composting solution and encourage a behavioural change around packaging and waste.

In December 2017, the foodservice packaging company began studying waste, where it was going, and what it was doing to the environment. From its surprising research, BioPak found the foodservice and hospitality sector sends more than 900,000 tonnes of organic waste to landfill.

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single-use plastics ban

No time to waste: Could a coffee cup ban work?

Two years on from the War on Waste movement, BeanScene looks at what has actually changed in the Australian coffee industry and the efficacy of a single-use plastics ban.

Thousands of Australians order coffee to go from their favourite cafés every day, leaving with their precious beverage safely contained in a roughly eight-ounce paper cup. For many of them, once the coffee is gone, the cup is no longer of any use and disposed of without a second thought. That’s the problem. Read more

What roasters can do to combat coffee prices

Flavour fights futures: How Zest Specialty Coffee combats coffee prices

Zest Specialty Coffee’s Darren Stinson on what roasters can do to soften the impact of the low C-market and support the ongoing investment of quality coffee production.

It’s important to constantly re-evaluate your vision, to sit at the drawing board again and again until your direction aligns to benefit the entire supply chain. It’s something we at Zest Specialty Coffee, as a small to medium-scale specialty roaster, have no objection in doing to ensure our direction benefits the entire supply chain, the most vulnerable and most important members of our industry – the producers. Read more

Campos Coffee Will Young

The ones that sparkle: the key to the longevity of specialty coffee

Dubbed the Academy Awards of coffee, the Cup of Excellence celebrates the world’s best coffees. Campos Coffee Founder Will Young explains why the competition is key to the longevity of specialty coffee.

Getting your hands on a Cup of Excellence (COE)-winning coffee takes patience and commitment. The real fun for Australian buyers starts in the early hours of the morning when international online auctions commence, but the game’s not over until a final bid is made, the countdown clock expires, and the hammer falls.

“The longest auction I’ve ever experienced was early 14 hours for a COE coffee,” says Will Young, Campos Coffee Founder and Chairman of the Alliance for Coffee Excellence (ACE), the association that runs the COE competitions and auctions.  Read more

Energy Bar

Energy Bar provides power on the go

MICE2019 Product Innovation Award winner Energy Bar allows cafés and mobile sites to operate demanding equipment without access to a large power supply.

The World Surf League tours Australia every year, bringing the world’s best surfers to the country for a chance to brave the waves and claim a championship title. Under-the-counter espresso machine manufacturer BrewBar saw an opportunity to showcase its units at surf events, but hit a roadblock when the league moved to follow the waves.  Read more

ASCA judging

ASCA says ‘You be the judge’

With Australia’s coffee credentials established on the global stage, ASCA is committed to growing the community’s knowledge behind the scenes.

Australia has a great reputation on the world stage when it comes to coffee excellence.

Our National Champions frequent the top 10 in the world, our entrepreneurs are introducing Australian coffee to international markets (think Bluestone Lane), and Melbourne is often hailed as one of the ‘coffee capitals’ of the globe. Read more

NZ Coffee Championships get bigger and better

One big weekend in May saw the NZSCA crown new Cup Tasters and Latte Art Champions in maxed-out competitions.

It felt like only five minutes ago the New Zealand Specialty Coffee Association hosted the Meadow Fresh NZ Barista Championship, and it was already time to start the next leg of the competition season.

First up was the NZ Cup Tasters Championship on 3 May. Ozone Coffee Roasters in Auckland hosted a full field of 32 coffee cuppers, all aiming to accurately and quickly slurp their way through the tasty coffee.  Read more

Alternative Dairy Co

Alternative Dairy Co partners with St Ali Coffee Roasters

Following a successful launch in 2018, Alternative Dairy Co has received the backing of a Melbourne coffee institution and a former Australian Latte Art Champion.

St Ali is a prominent name in the Australian coffee community. 

Inside the roaster’s South Melbourne store, every detail is considered: the music, lighting, flower arrangements, even the staff attire with baristas sporting ‘feels good’ branded socks. Image is everything to St Ali, but so is taste and quality, including with its alternative milks. Read more

jade jennings

Jade Jenning’s journey

Jade Jennings of Veneziano Coffee Roasters reflects on her experiences with coffee and competitions, and how it’s prepared her to train the next generation of champions.

When Jade Jennings travelled to Rwanda in 2016, the Veneziano Coffee Roasters National Training and Development Manager experienced what she calls her fondest memory working in the coffee industry. Read more

Japanese coffee culture

The flavour master on Japanese coffee culture

Café consultant Hitomi Sato talks to BeanScene about Japanese coffee culture and how it differs to Australia.

When Monin Beverage Innovation Manager for Japan and Korea Hitomi Sato touched down in Melbourne, she made a point of experiencing the city’s renowned coffee scene for herself.

“Coffee people [from around the world] want to go to Seattle in the United States, Melbourne in Australia, and Milan in Italy to learn about coffee,” Hitomi says.

“I went to Patricia Coffee Brewers and it felt really energetic. Customers were taking their time, enjoying it, and talking, and the operation speed was really high.” Read more

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