Axil Coffee Founder David Makin talks to BeanScene about his entrepreneurial drive, the realities of business ownership, and the buy-in model that’s allowing the brand to reach new heights. Read more
Sasa Sestic tells BeanScene how he found himself again after becoming the 2015 World Barista Champion, and his commitment to guiding the next generation of champions. Read more
Peter and Penny Wolff have mastered their craft, pioneered the Brisbane specialty coffee scene, and taken their customers on a journey over the past 36 years.
Penny and Peter Wolff’s relationship resembles the plot of a romance novel. There’s the initial moment of electricity, a chase, a rekindling, and a happy ending. Read more
Australia’s first World Barista Champion Paul Bassett reflects on his career in coffee, pursuit of flavour, and the global growth of specialty coffee.
Paul Bassett is the only person alive who can boast having a World Barista Championship (WBC) title, television series, and Asian coffee chain to his name. Read more
Andre Eiermann’s love of coffee has taken him all around the world. Now the former Swiss Barista Champion is set to call Australia home.
For the past few years, 2017 Swiss Barista Champion Andre Eiermann has barely kept his feet on the ground. In his role as a brand ambassador for the Simonelli Group, the Swiss national has travelled from Europe to the United States, Asia, and, for the first time in February 2019, Australia. Read more
Agnieszka Rojewska has been gracing the competition stage for more than 10 years. The eight-time national titleholder and former World Barista Champion explains why she enjoys the thrill of the chase, but not always the catch.
When 2018 World Barista Champion Agnieszka Rojewska boarded a flight in Milan, she was stopped for a selfie. When she looked on Instagram she saw a video of herself walking down the street someone had just posted. And when she went to the supermarket, the cashier stared at her and said, “congratulations. I know who you are”. Read more
Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality.
Dr. Christopher Hendon’s current employer, the University of Oregon, touts him as “Dr. Coffee”. He’s an expert in coffee science, and his research into how water chemistry and grind temperature affect flavour have been used and discussed on stage at the World Barista Championship (WBC) many times. Read more
Emilio Lopez Diaz is a champion of El Salvador’s coffee industry. Through Topeca Coffee Roasters, he operates a vertically integrated company from production and milling to roasting and retailing.
In 2000, Emilio Lopez Diaz had a decision to make. A recent graduate of an engineering management degree at the University of Portland, Emilio could follow his original plan to open a microbrewery in his home country of El Salvador, or, he could join the family coffee business. Read more
Toby’s Estate General Manager Jody Leslie on her career in food service, diving head-first into specialty coffee, and preparing for long-term growth.
In her short time as General Manager of Toby’s Estate Coffee Roasters, Jody Leslie has already seen how the Australian coffee scene differs to the rest of the world.
“Compared to the United States for instance, Australia has a larger focus on specialty coffee,” Jody tells BeanScene. “If I had a theory as to why, it would be around the age of our coffee industry. It matured around the same time as the rise of specialty coffee [globally]. Read more
Simonelli Group CEO Fabio Ceccarani on adding market value and why it’s time for the manufacturing industry to invest in more sustainable practices.
Fabio Ceccarani is well aware that Italian espresso machine manufacturer Simonelli Group has a privileged position. It’s an industry leader in its field, yet is responsible for one of the most important parts of the value chain – the end result in the cup.
“It is an incredible honour to know that our machinery contributes to the customer’s coffee experience. But because of this privileged position, we also have a big responsibility to make coffee in the fairest and most sustainable and respectful way possible,” Fabio tells BeanScene. Read more