Industry profiles

onwin onwin giriş
onwin onwin giriş

Keeping it cool: The growing market and options for cold coffee

Revenge isn’t the only thing best served cold. BeanScene looks at the growing market and options for cold coffee, and why Australia is lagging behind the rest of the world.

From the humble cappuccino to the hallowed flat white, Australians love the hot, milky, espresso-based coffees that their country is known for.

However, with such an emphasis placed on espresso-based coffee, Campos Coffee Founder Will Young says many cafés are underestimating the value of adding cold coffees to the menu. Read more

clark st kit collective

Clark St launches Kit Collective collaborative roasting program

Clark St Coffee Roasters takes a holistic approach to sustainability and is sharing this outlook with the wider coffee community through its Kit Collective program.

Coffee generates a lot of waste. Tonnes of organic and water waste is produced processing coffee at origin and thousands of takeaway cups end up in landfill in consuming countries. Between the two, a large amount of plastic disposable packaging is used to transport coffee. Read more

australian tea

Australian tea: One of a kind

Bradley Cahill and Mafalda Moutinho of Casa De Cha on where Australian tea ranks in the rapidly growing global tea market.

The Australian tea industry has been evolving and gaining momentum with new growers winning awards nationally and abroad, year after year. Read more

coffee 4 change

ASCA partners with Coffee 4 Change

ASCA is committed to addressing human rights issues at home and in origin countries.

The goal of the Australian Specialty Coffee Association (ASCA) is to not only provide thought leadership to the wider coffee community, but to drive real action and positive change. Read more

nzsca 2019

NZSCA reflects on 2019

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

The Coffee Entrepreneur

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 training program

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

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

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 training

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