At age 11, Jacques Reymond was exposed to coffee, but not in the way many Australians know it. Rather than fond memories of drinking instant dried granules, bialetti coffee boiling on the stovetop, or a golden espresso dripping from a spout, Jacques recalls his first exposure to caffeine in the form of a liqueur. Read more
When most people look to purchase a new coffee machine, they think about the pressure, the boiler capacity, output volume, design, and price, but what about safety? Selecting a machine with the right certification is critical if you want to keep your staff safe and products in peak condition. Read more
There’s a telling line in the 2015 International Coffee Organization (ICO) report on China that says: “It is estimated that China now produces more coffee than Kenya and Tanzania combined, and consumes more than Australia.”
While it may seem that Chinese coffee has suddenly burst into the market, it is actually been brewing for over a century. It’s a story that began in 1892 with a French missionary planting a young coffee seedling in the Yunnan province. The plant thrived with small amounts of coffee grown in the region until 1988 when a joint venture between Nestlé and the Chinese government kick-started commercial production. Read more
Jack Allisey has done what no other Australian has done before – place second at the World Coffee Roasting Championship (WCRC).
Before the ASCA Australian Coffee Championships in 2017, Australia didn’t have a national roasting competition, or a representative at the WCRC, which has been running since 2013. Read more
If you’re someone who has an eye for detail, then cup tasting is for you. It’s one of the less hyped coffee competitions, but cupping is one of the most crucial skills for any green bean buyer, roaster, or barista to assess the characteristics of a coffee. It’s the way in which you strip a coffee to its bare bones and identify the complexities that lie beneath the crust. Read more
Few would announce coffee roasting as a deliberate career move after finishing high school. Not even I would have ever considered it a possible moneymaker – graphic design and visual communication were on my list of likely career paths. Read more
Australia is a strong brewing country. Demand for filter coffee is high, and so is the standard served in cafés across the country and at competition level. Our roasters are commended for the quality of filter roasts through various competitions and increasingly, customers are interested in understanding what specialty brews are, as well as making and drinking them. As such, there’s no reason Australia can’t be considered among the top tier of coffee brewing nations. Read more
Over the last few years, the value of barista competitions has been questioned. Online coffee personalities have criticised the competition for being outdated, unfair to those unable to source more exclusive coffees, and for not being a true representation of barista technique. Read more
The Melbourne International Coffee Expo (MICE) is undoubtedly the first big event on the coffee calendar for the year.
Just as we get over Christmas, New Year, and the back-to-work honeymoon phase, the largest dedicated coffee event in the southern hemisphere hits us from all angles. Read more
Birthday presents are a chance to spoil loved ones with thoughtful gifts – movie tickets, dinner, or jewellery are popular choices. But for Polish barista Natalia Piotrowska, any birthday present from her boyfriend Konrad Kwiatkowski since 2013 has been coffee related. This includes a second hand Gaggia machine and Mazzer Luigi grinder, but perhaps the most generous gift Natalia has given herself is a Victoria Arduino Black Eagle machine. Read more