Gloria Jean’s Coffees wants to make great coffee accessible to all Australians, and is doing so through its Good Cup philosophy.
When Gloria Jean’s first arrived in Australia in the mid-90s, it brought with it robust coffees and darker roasts, and the goal of making good coffee accessible to all Australians.
After more than 20 years of operation, Gloria Jean’s has seen Australians’ coffee preferences change and grow. To match the country’s evolving standards, the brand intends to revitalise its quality coffee, food, and service through its new Good Cup philosophy. Read more
Detpak rolled out its RecycleMe service in 2018, providing a credible end to end solution for takeaway coffee cups that can be recycled up to seven times.
When family-owned Australian packaging manufacturer Detpak launched its RecycleMe system, the goal was simple: to develop a truly recyclable takeaway coffee cup that can be easily recycled using existing paper mill infrastructure, allowing cups to live again as other paper products, contributing to a circular economy.
General Manager and Marketing Innovation Manager Tom Lunn says RecycleMe was developed following feedback from the specialty coffee sector looking for sustainable packaging options for their cafés. Read more
Pete Licata has made a permanent sea change to the coffee city so many international baristas dream of. He talks about his new career focus and why education is key to the next generation of talent.
Melbourne will always be held in the highest esteem for coffee competition veteran Pete Licata. It’s the city where he won the 2013 World Barista Championship (WBC), the city that made him a household name, and the city he now calls home.
Six years on from his championship win, Pete and his family have made the move from Kansas City to Melbourne, with Pete accepting the role of Research and Development Coffee Consultant with Veneziano Coffee Roaster’s parent company Nomad Coffee Group.
As the population continues to rise, so to does the country’s waste levels. Organic Recycling Group offers simple solutions to prevent coffee grounds and food waste from heading to landfill.
Organic Recycling Group’s (ORG) philosophy is centred on three concepts: flexibility, sustainability, and reliability. These pillars are the foundation the company is promoting in the war against waste.
To help achieve this goal, ORG provides cafés with recycling wheelie bins to collect food scraps and coffee grounds. ORG maintains its hands-on approach with cafés through regular follow ups, meetings, and a 24/7 customer hotline.
BeanScene talks with the winners of this year’s Australian International Coffee Awards to find out their secrets to success.
Over three days in March, a panel of coffee experts congregated in a mass blind tasting to award the smoothest, most flavoursome, and most refined local and international coffees in the industry’s revered annual roasting competition.
New South Wales roaster Danes Specialty Coffee took home the coveted Champion Australian Roaster for the second year in a row at this year’s Australian International Coffee Awards (AICA).
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.
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
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
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
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