Bruck Fikru of Volcafe describes the legacy of Ethiopian coffee and how new ideas are transforming traditional processes.
It took a while to connect with Bruck Fikru, General Manager of our sister company, Volcafe, in Ethiopia. Political turmoil in the country led to restrictions being placed on people’s internet and social media access. Bruck says this difficulty with communication is one of several challenges being overcome by Ethiopia’s enduring coffee industry. Read more
Veneziano Coffee Roasters is just one facet of what parent company Nomad Coffee Group has to offer. CEO Craig Dickson discusses the group’s different arms and plans for growth.
Veneziano Coffee Roasters is a well-known brand within the Australian coffee industry, with multiple Australian Coffee Championship titles to its name. It has a presence in every state, including roasteries in Melbourne and Brisbane, and training studios and cafés spread across the country. Read more
After helping establish Singapore’s specialty coffee industry on the world stage, John Ryan Ting has taken his knowledge, skills, and love of teaching to Indonesia.
John Ryan Ting is one of few baristas with experience on both sides of the competition table. Before becoming a certified World Barista Championship (WBC) judge – including at the 2013 WBC in Melbourne – he had two Singapore Barista Champion titles to his name. Read more
Jetblack Espresso is a one-stop-shop dedicated to enhancing the skills and knowledge of one of the largest growing demographics in the coffee sector – the home barista.
For Jetblack Espresso Owners Charlie and Debbie Monteleone, there’s no greater reward than watching their customers have that “lightbulb moment” when they can produce a three-tulip latte as good as the café down the road.Read more
Coffee prices are at their lowest in more than a decade. Australian industry leaders tell BeanScene how this affects their relationships with farmers, the local market, and the future of coffee.
Where will the coffee industry be in 50 years? A hopeful barista might tell you that coffee will resemble wine, with their role like that of a sommelier, recommending premium coffees from a select reserve list. Another could warn you of the perils of climate change, putting 50 per cent of coffee producing land at risk. But what if we faced an industry in which producers focus solely on volume and cherries are picked by machine? Read more
Clark St Coffee has designed an open and immersive coffee experience at its Richmond roastery.
Clark St Coffee Roasters operates an espresso bar on Crown Street in Richmond, Victoria that’s more coffee lab than café. The fit out, designed by architect Dion Hall, makes good use of galvanised steel, taking inspiration from the materials used in the roasting facility. Read more
SoCo Roasters talks to BeanScene about connecting with origin, developing a unique blend, and building a community around coffee.
At less than a century old, Zambia’s coffee producing industry is one of the youngest in the world. With its first coffee trees planted in the 1940s, local farmers are happy to share with visitors the folklore of how coffee was introduced to the country. Read more
ClickPOS has launched a new tablet application designed to simplify café operations and put valuable information in the hands of those who need it.
It’s been said that knowledge is power, and in the world of point of sale (POS) software, a new iOS application from ClickPOS offers just that. The ClickPOS app acts as a gateway to connect a café’s stored information to a centralised database, where product information, sales, and purchases are accessible at baristas’ and café owners’ fingertips.Read more
Übermilk from Barista Group streamlines a café’s workflow by reducing waste and improving quality and consistency.
When designing a café, workflow should be as big a consideration as the aesthetics. This is why both factors were taken into consideration when German manufacturer Übermilk was developing its signature milk foaming system. Read more
Chef Scott Pickett talks to BeanScene about using coffee as a vehicle for flavour, respecting origin, and the reality of being a business owner in Melbourne’s competitive restaurant scene.
Ten years ago, 12 coffees a day was a regular scenario for Scott Pickett. That was until a Chinese doctor took one look at his eyes and knew instantly his caffeine intake was through the roof.Read more