Veneziano cold brew

Veneziano to launch cold brew range

Veneziano Coffee Roasters is determined to bring café-quality cold brew to consumers with its ready-to-drink range. As spring fades and the new year approaches, Australians flock to beaches and venture outdoors to embrace the summer warmth.  The rise in mercury also leads to a shift in consumer behaviour as seasonal trends come and go. Research and Development Consultant at Veneziano Coffee Roasters Pete Licata says although demand for coffee in the summer remains steady, the heat means many coffee drinkers substitute traditional hot espresso-based beverages for cold, refreshing varieties. 
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Appreci

Showing Appreci-ation

The Appreci app is the modern greeting card, creating a convenient and useful way to show gratitude for daily acts of kindness. Expressions of gratitude are displayed for a variety of reasons: babysitting the kids, shouting Uber Eats for a friend, or thanking a staff member for putting in extra hours before a deadline. 
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Mikael Jasin

Mikael Jasin finds common ground

Mikael Jasin discusses his journey from the alleyways of Melbourne to the finals of the World Barista Championship and how coffee connects people and countries. Placing fourth in the 2019 World Barista Championship (WBC) was no overnight success for Mikael Jasin. The Indonesian barista spent day and night training for the competition, and seven years building his experience in and knowledge of coffee.
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St Remio

St Remio: Coffee with a conscience

St Remio is committed to empowering the lives of Rwanda’s female coffee producers and promoting the stories behind each cup. June 21 was no ordinary day for St Remio Director Julia Tink and Founder Trent Knox. As they emerged from their car at the top of a hill overlooking the Rukara suburb in the Kayonza district of Rwanda, they heard singing and chanting in the distance. Drawn to the sounds, the husband-and-wife team made their way down the dusty clay path holding hands. Tears rolled down Julia’s face as she saw the joyous expressions of 150 local women who had gathered to celebrate the official opening of the Twongere Umusaruro Cupping Lab and give thanks.
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Guy Grossi

Guy Grossi: The people’s chef

Australia’s godfather of Italian cuisine, Guy Grossi, speaks to BeanScene about Melbourne’s early coffee culture, family traditions, and why reinventing the wheel is the key to longevity in the hospitality industry. In the 1950s, Lygon Street, or “Little Italy” as it’s known in Melbourne, was a bustling street of Italian migrants hanging outside coffee bars, reading the newspaper, and smoking cigars. On a Sunday, Guy Grossi’s father, Pietro Grossi, a Milanese migrant, would take his son to Lygon’s Caffe Sports bar and converse with everyone he passed. 
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raw liquid sugar

Raw Liquid Sugar Co’s sweet success

The Raw Liquid Sugar Co’s Sean Collins explains why just a teaspoon of sugar is never a bad thing when it’s raw, natural, and Australian made. Many café owners and baristas will attest that aside from complex coffee orders, stirring sugar into coffee is one of the biggest tasks slowing them down in the morning takeaway rush. Whether it’s frantically ripping open a sugar stick or using an open sugar bowl at the counter, it remains a messy, sometimes unhygienic, and time-consuming process. 
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Califia Farms launches Oat Barista Blend

Califia Farms has launched an Oat Barista Blend to meet consumers’ growing demand for healthy dairy alternatives that work well with coffee. To Califia Farms, great coffee and high-quality plant-based milks go hand in hand.
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Australian dairy

Dairy in danger

Milk is an integral part of the Australian coffee industry, but prolonged droughts and climate change are placing increased pressure and a greater need for support on dairy farmers. Multiple studies, research organisations, and industry bodies have come to the consensus that by 2050, demand for coffee will double while suitable land for production will fall to half of what it is today. 
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Riverina Fresh

Riverina Fresh: Heart of the land

Riverina Fresh has been producing dairy products since 1922. Twenty local farmers are responsible for its award-winning milk and hope to continue their profession for generations to come. The morning sunrise casts a pink glow over Simone and Neil Jolliffe’s property in Wagga Wagga, New South Wales. It’s a frosty start to the day at 3°C but the 250 Holstein Friesian cows lined up for the morning milking don’t seem to mind. They take their orderly position one behind the other like they’re waiting in line for a footy finals ticket. Like any diehard fan, there’s a bit of argy-bargy to ensure a prime position, but they all get their turn in the herringbone dairy, with the reward of a feed for their efforts. 
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Jamaican coffee

Jamaican coffee’s hidden value

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. 
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