A remarkable coffee experience is contingent on the raw materials used. And for three-time Australian Barista Champion Craig Simon, there’s much joy to be had in the exploring of coffee.
“The flavours of coffee are so varied and unique, and sometimes you just have that truly amazing experience, which you wouldn’t have had without continuing to explore,” says Craig, who is also Head of the Australian Roaster’s Guild. “It’s the raw materials you’re essentially drinking. So, invest in a great piece of equipment and then spend the rest of your time exploring those great raw materials and how to get the best out of them in the coffee making process.” Read more
Fairtrade is helping producers adapt to the challenges and restrictions of coronavirus so they can continue to farm coffee now and into the future.
While COVID-19 has been less widespread at origin than in consuming countries at this stage, producers are feeling the blowback. Peter Kettler, Senior Coffee Manager at Fairtrade International, tells BeanScene coffee farmers have felt disruptions on multiple levels. Read more
Shinsaku Fukayama of St Ali approaches latte art with the same discipline he brought to snowboarding, and hopes to share this with the wider coffee community.
It often takes people many years to master a discipline. For Shinsaku “Shin” Fukayama, it took less than five years to go from drinking his first coffee to performing on the 2018 World Latte Art Championship stage. Read more
The New Zealand specialty coffee industry bands together in the face of a complete café and hospitality lockdown.
Back in mid-March, few could have predicted a complete lockdown of New Zealand for five weeks, followed by two weeks of operating a business at level three restrictions. Overnight, the hospitality industry was halted. Read more