Danny Genovese’s best shot

Danny Genovese is celebrating 46 years of contribution to the Australian roasting community. He stares down the barrel of his career, and gives retirement a whole new meaning. Read more

Genetics revealed

The human genome is made of more than six billion genetic letters that comprise our own unique DNA order. Understanding the human genome has aided scientists with the knowledge and tools to develop treatments, cures and preventatives of diseases over the years. But what if the same was done to coffee to help generate disease-resistant varieties adaptable to climate change? Read more

Iced drip vs Cold Brew

Cold drip, ice brew, iced drip, cold brew, kyoto drip, cold extract coffee, Japanese drip, the list goes on. With so many names for these two different brew methods, it’s no wonder there can be confusion about what the difference is, and most importantly, which do I want to drink now? Read more

Jet Technologies’ life in colour

Katherine Galatola of Jacob Douwe Egberts (JDE) had stared at Piazza D’Oro’s coffee packaging many times before. She’d held it, read the description, and appreciated its simplistic design, but had never really thought about the effort that went into the colours staring back at her. Read more

BioPak’s sustainable solutions

BioPak Managing Director Gary Smith is passionate about getting the right message across to the industry: that BioPak’s cups are both compostable and recycled through many council paper waste collections. Read more

Doing it for Ukuni

By John Russell Storey

On the wall of the Apo Angra Kange Co-operative (AAK) offices in Goroka, Papua New Guinea, is an article about how a family has finally been able to send their young son to school. In the article, a photo shows a young boy, Ukuni, smiling shyly. It’s a picture that Brian Kuglame, Project Co-Ordinator at AAK Co-op, refers to frequently when he’s talking about the co-op and what its aims are. Read more

A French twist on tea

By Adeline Teoh

Although the word café is native to France, one might be surprised at how difficult it is to find a good cup of specialty coffee. Some say that the coffee culture is so strong it will take years before the French accept any change.
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Peter Gilmore’s food opera

Peter Gilmore works in what is arguably one the best office settings in Australia, if not the world – the Sydney Opera House. Each day he looks out over Sydney Harbour at Bennelong restaurant with a “strong” piccolo latte in hand, and marvels at how lucky he is. Read more

Budapest comes alive for World of Coffee

In the 2014 hit song Budapest, British artist George Ezra describes the city as a “hidden treasure chest”. Soon enough, that treasure chest of specialty coffee coffee shops, historic pubs, thermal baths, royal palace, and vibrant night life will be on display when the international coffee community unites for World of Coffee (WOC) and the World Coffee Championships. Read more

Charlotte Malaval’s dream job at Toby’s Estate

Charlotte Malaval isn’t ashamed to admit that four years ago her knowledge of coffee was non-existent. “I’m from France, so naturally I grew up drinking bad, bitter, dark-roasted coffee,” Charlotte says. “I didn’t know what specialty coffee was or what origin is.” Read more