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
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
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
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
Grinders Coffee has begun holding public cupping sessions to educate consumers about what goes on behind the scenes to make great coffee.
From the farmer to the roaster, a lot of work goes into producing coffee to keep it consistent and at a good quality. To teach this to the public, Grinders Coffee has introduced a new series of public cupping sessions, the first of which took place at its Lygon Street café in Melbourne on 23 October, 2019. Read more
Research shows dairy-free milk has surged in popularity. Australian owned Alternative Dairy Co is determined to capitalise on the trend, expanding its barista range with the introduction of its new oat milk.
Plant-based milks have become a part of Australia’s mainstream café culture. Baristas around the country are now adept at working with non-dairy products, with consumer demand driving cafés to introduce more variety.
BeanScene looks at the financial realities of starting a coffee roastery, common mistakes people make, and how they can be avoided.
Over the past few years, hundreds if not thousands of coffee roasters have set up shop around Australia, with lenders, co-roasting facilities, and contract roasters having lowered the bar of entry to the industry. However, the sudden rise of coffee roasters has created a competitive landscape sometimes called oversaturated, meaning new players may struggle to thrive. Read more
Chef and restaurateur Sarah Todd has been on an Indian exploration since concluding MasterChef Australia five years ago. She shares with BeanScene the challenges of restaurant life, inspiring a new generation, and why coffee is set to become India’s next big thing.
There are many things the Indian community of Goa has taught Sarah Todd: the Hindi language, local recipes, and the true meaning of kindness. But the one skill Sarah insists on sharing is her coffee- making prowess.Read more
Green bean trader Minas Hill has launched a foundation to formalise its commitment to origin and aims to ramp up its sustainability in 2020.
Since its creation eight years ago, Minas Hill has strived to support its farming partners and their communities. Founder and CEO Marcelo Brussi says this is due to his understanding and appreciation of not only the farm owners, but the workers who make coffee production possible. Read more