John Russell Storey of Cofi-Com describes the value of Jamaica’s smallholder producers and the value of shade cover in the Caribbean island nation.
When people think of the island country of Jamaica, thoughts immediately turn to a love of reggae and the Jamaican bobsled team, made famous in the 1994 movie Cool Runnings about four Jamaican athletes who formed a bobsled dream to fulfill their dreams of competing in the Winter Olympics. Read more
Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality.
Dr. Christopher Hendon’s current employer, the University of Oregon, touts him as “Dr. Coffee”. He’s an expert in coffee science, and his research into how water chemistry and grind temperature affect flavour have been used and discussed on stage at the World Barista Championship (WBC) many times. Read more
BeanScene talks to Toby’s Estate about how the established coffee roaster continues to grow and innovate while maintaining its quality and connection to origin.
Not many coffee roasters have the capacity or expertise to produce seven different single origins a month, but Toby’s Estate is one of them. Read more
Bradley Cahill and Mafalda Moutinho of Casa De Cha explore the teas that forever changed their minds, hearts, and business.
The tea roasters of Wuyi work tirelessly day and night throughout spring. Beads of perspiration and smoky tears pour from their faces as they patiently and skilfully tend to their Yancha oolongs in temperature-controlled roasting rooms that commonly exceed 100°C. Read more
ASCA celebrates not only the champions but those who make the competitions possible each and every year.
Our 2020 Regional Championship season is now well underway, and while I know everyone is focused on the stars of the show – our baristas, one of whom will represent Australia on the world stage in each discipline – I’d like to draw attention to some of our hard-working volunteers. Read more
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
Espressology’s Instaurator has penned part two of his Australian life, focusing on his risk-taking business strategies and key learnings from practical life experiences.
The Coffee Entrepreneur is about being a coffee entrepreneur and the dawning awareness of personal spirituality in Australia. 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