Celebrity Chef Industry profiles
After 25 years working in Italian kitchens, Tobie Puttock has consumed more espresso shots than many would dare attempt in a lifetime.
At just 18 years of age, Tobie would watch as waiters brought a tray of 12 espressos to the kitchen for the staff of four on the hour, and they’d drink every one.
“It was espresso all the way because that’s what the other chefs had and I wanted to fit in, to the point I’d drink so much I’d be a shaking nervous wreck,” Tobie says. “We were doing six double shifts a week on a seven-month contract, and everyone just lived off caffeine.”
Growing up, Tobie’s parents weren’t big on coffee. His first taste of Nescafe was thanks to his “bogan best mate” at 17, but it is the aroma of coffee he recalls most, brewing in his godmother’s restaurant. It’s still the thing he enjoys waking up to each day.
“The first thing I do in the morning is put a pod through my Nespresso machine, which is like getting a big warm hug to start the day,” he says. Read more
In an era of climate change and an increasingly fragile environment, machine manufacturer La Marzocco is well aware of its responsbility to set an example for the industry to follow.
Company Chief Executive Officer Guido Bernardinelli says the company’s increased sustainable practices are not only good for business, but good for the community and the environment.
“In observing society and the variations of the environment that have been occurring over the years, we felt the burning desire to dissent and to set an example for a better life in our small world,” he says. “As we continue to make wise decisions and to invest with this focus in mind, we sincerely hope to inspire other companies to follow our vision.” Read more
It’s 9:03am on a beautiful Friday morning in Sydney. It’s a fresh 22°C. The sun is shining and you’ve just started making a three-quarter skinny flat white for one of your loyal customers. You’ve got a smile on your face and your customer is pumped to see you. After a few minutes chatting, they leave for work with their coffee in hand.
From the outside everything seems perfect. But little did that customer know you’d been standing with direct sunlight in your face since 7am. The glare from your shining polished coffee machine is starting to give you a headache, and although you’ve mentioned it to your manager, nothing gets done about it. This has been happening for the last month since summer started because your boss wants to let in as much sunlight as possible. Apparently, “customers love it”. The situation has become so bad you dread coming to work and standing in the sun for six hours until it passes at around 2pm. What would you do? Read more
André Eiermann has always had a fighting spirit. As a teenager, he faced fellow countryman Roger Federer in a tennis championship in their hometown of Basel. The contest was fierce, but Roger, showing his natural ability early on, won on that occasion.
That same year, Roger was asked to join the Swiss Tennis Federation and moved from Basel to a training academy, while André went to study a Masters in Economics and Political Science at university.
After graduation, André had short stints working with large international marketing companies, but didn’t find the right fit. He was headhunted by a green bean company, and at age 26 went to work with Volcafe, one of the world’s largest coffee importers. Read more
When it comes to the price paid for green beans, most roasters’ lips are sealed, but not Rumble Coffee Roasters. The Melbourne-based roaster has launched a new Transparency Project that will release the price paid to the farmer or co-operative for each of its coffees.
Rumble Coffee Roasters’ Director Joe Molloy says the new sourcing model leaves nowhere for the roaster to hide, and for good reason. Read more
When Tercio and Thiago Borba first visited the Caparaó Region of Brazil four years ago, they noticed the collective lack of support farming families had to achieve consistent coffee quality.
“We felt that we had to find a better way for these producers to have free access to knowledge so there would be a legacy for producing families and their region,” says Tercio of 3Brothers Coffee, an importer of Brazilian specialty coffee. Read more
Features, Industry profiles
As consumers become more aware of the consequences of waste in our environment, businesses have been keen to bandy about buzzwords such as ‘green’, ‘eco’, and ‘sustainable’ in the branding of their products. But how many of these products are truly sustainable?
For food services packaging supplier BioPak, sustainability means aligning its business practices with the principles of a circular economy. The circular economy model is based on the living world’s cyclical model – where there is no landfill, but materials flow. In a living system, one species’ waste is another’s fuel. Living things grow, die, and their nutrients are returned to the soil safely. The circular economy is an industry model that is restorative and regenerative by design, where waste can build capital rather than reduce it. Read more
In January 2017, 72 cultured seedlings of three different coffee varieties arrived from Florida at Southern Cross University (SCU) in Lismore, New South Wales, in sterile tubes.
The carefully facilitated seedling transfer was part of World Coffee Research’s (WCR) International Multi-location Variety Trial, an effort to facilitate the global exchange of the world’s best coffee varieties.
WCR gathered 35 top-performing coffee varieties from 11 suppliers around the world and had them replicated in sterile culture by a Florida propagator, The varieties, with about 50,000 plantlets, were distributed to 23 coffee growing countries for planting on more than 60 test plots. One of those countries was Australia. Read more
Tyro has taken the lead and launched Australia’s first Tap & Save least-cost routing debit payment system to help small to medium enterprises save.
As Australians move closer towards a cashless society, small businesses are more likely to witness Australians wave a little plastic card, watch, or wristband around a small terminal to pay for their morning coffee or smashed avocado. Read more
Enrique López could be considered the Heston Blumenthal of the coffee producing world. Much like the cooking sensation’s love of molecular gastronomy, Enrique is an advocate for processing innovation and experimenting with concepts and theories not yet tried before.
“I love to be innovative. For more than 12 years I have enjoyed discovering different flavour notes and sensory attributes in the same coffee, which is only achieved by trying different methods of washed, honey and natural processing, as well as experimenting with variations of these same processes,” Enrique says. Read more