Ona Coffee has revamped its training program, incorporating knowledge the roaster has gained from competitions, café service, and activities across the supply chain.
Coffee quality depends on every link in the supply chain. The producer needs the right growing conditions, the roaster must follow a specific profile, and the barista has to extract the right flavours. Read more
Grinders Coffee has begun holding public cupping sessions to educate consumers about what goes on behind the scenes to make great coffee.
From the farmer to the roaster, a lot of work goes into producing coffee to keep it consistent and at a good quality. To teach this to the public, Grinders Coffee has introduced a new series of public cupping sessions, the first of which took place at its Lygon Street café in Melbourne on 23 October, 2019. Read more
Research shows dairy-free milk has surged in popularity. Australian owned Alternative Dairy Co is determined to capitalise on the trend, expanding its barista range with the introduction of its new oat milk.
Plant-based milks have become a part of Australia’s mainstream café culture. Baristas around the country are now adept at working with non-dairy products, with consumer demand driving cafés to introduce more variety.
BeanScene looks at the financial realities of starting a coffee roastery, common mistakes people make, and how they can be avoided.
Over the past few years, hundreds if not thousands of coffee roasters have set up shop around Australia, with lenders, co-roasting facilities, and contract roasters having lowered the bar of entry to the industry. However, the sudden rise of coffee roasters has created a competitive landscape sometimes called oversaturated, meaning new players may struggle to thrive. Read more
Chef and restaurateur Sarah Todd has been on an Indian exploration since concluding MasterChef Australia five years ago. She shares with BeanScene the challenges of restaurant life, inspiring a new generation, and why coffee is set to become India’s next big thing.
There are many things the Indian community of Goa has taught Sarah Todd: the Hindi language, local recipes, and the true meaning of kindness. But the one skill Sarah insists on sharing is her coffee- making prowess.Read more
Green bean trader Minas Hill has launched a foundation to formalise its commitment to origin and aims to ramp up its sustainability in 2020.
Since its creation eight years ago, Minas Hill has strived to support its farming partners and their communities. Founder and CEO Marcelo Brussi says this is due to his understanding and appreciation of not only the farm owners, but the workers who make coffee production possible. Read more
Agnieszka Rojewska has been gracing the competition stage for more than 10 years. The eight-time national titleholder and former World Barista Champion explains why she enjoys the thrill of the chase, but not always the catch.
When 2018 World Barista Champion Agnieszka Rojewska boarded a flight in Milan, she was stopped for a selfie. When she looked on Instagram she saw a video of herself walking down the street someone had just posted. And when she went to the supermarket, the cashier stared at her and said, “congratulations. I know who you are”. Read more
Bradley Cahill and Mafalda Moutinho of Casa De Cha reflect on the history of tea production in Australia: part one.
Australia is known for its high-quality products, impeccable standards, and green or clean practices. When it comes to tea production, however, many would be surprised to learn it is grown here at all.Read more
MICE2020 will highlight the best and brightest the industry has to offer with its biggest Product Innovation Awards to date.
Imagine the next big technological breakthrough in the coffee industry. Could it be a device that raises quality to new levels? Or will it embrace new technology like automation and telemetry? These are questions that the 2020 Melbourne International Coffee Expo (MICE) will ask during its Product Innovation Awards. Read more