Celebrity Chef Knowledge Leader
There have been many significant people in Adrian Richardson’s life that have offered him advice, passed on skills, and shared recipes. But when it comes to coffee appreciation, Adrian has his grandfathers to thank.
“I lived with my grandparents when I was young and there was always a coffee aroma in the house. I remember my grandfather grinding the coffee with an electric grinder and putting it into a little cafeteria – that was nonno’s coffee,” Adrian says. “I would sit on his knee, put two sugars in his coffee and stir it around.” Read more
As a scientist and researcher, Morten Münchow believes in experiments having a cause and effect, and results that are black and white.
In 2002, he recalls brewing a coffee in a small moka pot. While most coffee drinkers savour the brew and determine if they like it or not, Morten had a deeper train of thought. Read more
When 2012 World Brewers Cup Champion Matt Perger made a speech about his involvement in the development of Eversys’ new machine at Host Milan 2017, he spoke about the consumer mentality of ‘guilt’ that harmed the sales of 1950s US brand Betty Crocker.
The promising product took a dive when home cooks were unable to admit to partners they baked a cake from a packet mix instead of taking the time to make the product from scratch. Matt told audiences that the coffee industry had experienced a similar ‘guilt trip,’ with industry members conditioned to look at a superautomatic machine and think of “low quality”, and a “non-player” in the market, which has held back consumer support. Read more
As a licensed Q Grader, I cup coffee on an almost daily basis. I find the cupping process to be an invaluable decision-making tool that enables a precise insight into the quality, flavour traits, defects and potential longevity of coffee.
The Specialty Coffee Association (SCA) cupping standards have become a well-established methodology for evaluating coffee quality and a major contributor to our flourishing specialty coffee industry. The cupping protocol has driven a deeper understanding of flavour influencing factors such as origin, terroir, genotype, processing, roasting, and brewing. However, there is one area of the coffee industry that might benefit from a re-think and re-application of the cupping process to reach the full flavour potential. Read more
It was first time lucky for Heath Dalziel, owner of Third Time Lucky café in Adelaide, to take out the 2018 ASCA Australian Brewers Cup.
Heath was seventh seeded going into the national competition, as the winner of the Western Region Brewers Cup that took place in Adelaide last year. This is impressive success for someone who was coaxed into competing by his supplier, Ona Coffee, two months before the regional event. Read more
Most people travel with a suitcase bursting at the seams with clothes to suit every occasion, but Henrik Rylev of John Burton coffee traders in New Zealand packed his full of soccerballs on a recent trip to Sumatra.
“My colleague Danny Mosca and I took 40 soccerballs with us, kindly donated from his football club. As soon as we saw a child on the streets of Aceh we starting handing them out,” Henrik says. “I’ll always remember arriving at the community of Wonosari (part of the Kokowagayo or more commonly known Wanita Gayo women’s cooperative) and seeing the young kids perform a traditional welcome dance. When we gave them the soccer balls to play with, they were hysterical with excitement.” Read more
Origin Traders, founded in 2005, has literal roots deep within the coffee industry. The family of Origin Traders owner, Rajeev Ganapathy, has farmed coffee in India for generations and owns plantations in the Coorg district, growing Robusta and Arabica beans.
Luigi Anselmi, Origin Traders National Sales Manager, says Rajeev first moved to Australia as an engineer but decided to return to the family traditions by setting up Origin Traders as a green bean distribution company. In addition to the beans grown on his plantations, Origin Traders also supplies many varieties from 18 origins, where Luigi says it has developed strong relationships with growers. Read more
Brothers Carlos and Felipe Arcila started Cofinet with high ambitions and realistic expectations.
Their first test was to try to sell one container of Colombian coffee in four months. They sold it in 28 days. Read more
Achieving longevity in any market can be challenge, but Cofi-Com’s secret to 31 successful years as an importer of quality coffee comes down to three core values: delivering competitively priced coffee, quality beans, and personal service.
This was the philosophy of Andrew Mackay and his business partner when they founded Cofi-Com in 1987, and it remains a large part of why the company has such long-standing relationships with roasters throughout Australia, Europe, New Zealand, and Asia. Read more
For Bennetts Managing Director Scott Bennett, trading coffee and tea has always been part and parcel of what his family does.
The company was founded by Scott’s grandfather Horace Albert Bennett in 1918 to import coffee, tea and cocoa, following in the footsteps of his own father who had been in the industry since 1881. Read more