The New Zealand Specialty Coffee Association (NZSCA) is committed to providing training to the NZ coffee community that can be passed on.
Becoming a professional barista is often compared to learning how to drive a car or play a musical instrument. Different schools of thought exist around teaching methods, what’s important to know, and which equipment to use. Regardless, the end goal remains the same, and fundamental skills need to be structured, consistent, and cohesive. Then, you can build on those with practise, practise, and more practise. Read more
Fairtrade is providing small-scale producers in Papua New Guinea with access to advanced training to improve the quality and consistency of their coffee.
Not long ago, Papua New Guinea was one of the leading suppliers of coffee to Australia, providing more than half the nation’s imports. However, after PNG gained independence in the 1970s and quotas and duties were lifted off other origins in the 1980s, Australia began looking elsewhere to source its coffee. Read more
Ona Coffee is joining the Melbourne coffee community with a Brunswick café, headquarters, and training academy set to open in 2020.
Melbourne is often touted as one of the coffee capitals of the world, alongside the likes of Seattle, London, and Milan. This is in no small part due to the city’s many specialty roasters emphasising innovation and development, community engagement and education, and coffee quality and sustainability. Read more
Lavazza’s locally roasted ¡Tierra! Brazil and Colombia blends represent the roaster’s commitment to sustainability at origin.
When Marco Lavazza, Vice Chairman of the Lavazza Group, touched down in Melbourne in January for the 2019 Australian Open, it was not just to celebrate Lavazza’s third year of partnering with the tennis grand slam. The roaster had decided that the competition was the perfect platform to launch a first for the company: coffee roasted outside of Italy. Read more
Make the best purchase of the year and book your tickets to MICE2020 to secure your position at the hottest coffee event, and parties, in town.
Ten years ago, hoards of footy fanatics would line up at the crack of dawn, some camped overnight, in order to gain first pick of AFL finals tickets as the clock struck 9am in a first come, first served basis. Some may recall gathering at university libraries minutes before tickets to top music festivals were released. Students would click refresh on repeat with the lucky few proudly boasting their win. On 1 August, coffee fans felt the same rush of adrenaline when tickets to the Melbourne International Coffee Expo (MICE) 2020 went live.Read more
Bradley Cahill and Mafalda Moutinho of Casa De Cha on why it’s important to create tea ambassadors and drive a common vision.
Like many out there, our life plans didn’t include a radical change in professions, but as we like to say, ‘tea chose us’, not the other way around. We imagine that many people in specialty industries – coffee, wine, food – have had a particular experience that changed everything. Read more
Christine Manfield, one of Australia’s most celebrated chefs and culinary ambassadors, speaks to BeanScene about her fascination with flavour and the importance of being brave.
Christine Manfield believes there are some things that should be enjoyed in their most natural form, and coffee is one of them. Mention of latte alternatives such as matcha, chai, broccoli, turmeric or cauliflower spark strong resistance from Christine, with the culinary icon questioning the interest and purpose in such fads. Read more
Kirby and Sarah Koopman, Owners and Founders of Ransom Specialty Coffee Roasters, have established a business that specialises in customised coffees and barista training for cafés.
Kirby and Sarah Koopman are living their dream. Up at the crack of dawn, each day you’ll find the owners and founders of Ransom Specialty Coffee Roasters in their Cairns-based factory roasting, packaging, and preparing coffee for distribution to cafés in and around Queensland.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