3Brothers Coffee – the quiet achievers

Brothers Tercio and Thiago Borba were not born farmers, but they are born Brazilians who have established a deep love and respect for the Australian coffee industry.

“This is the country we launched 3Brothers. It’s where we found our passion for coffee and it’s where we want to focus our energy,” says Tercio.  Read more

Leader of the Pack

In the past year, café owners across the country have reassessed the environmental impacts of their processes and products. For many, this has involved buying organic coffee, or a change in paper cup manufacturer or the way leftover coffee grounds are collected. But what about the packaging materials used to sell wholesale bags of beans?   Read more

Everybody loves Reymond

At age 11, Jacques Reymond was exposed to coffee, but not in the way many Australians know it. Rather than fond memories of drinking instant dried granules, bialetti coffee boiling on the stovetop, or a golden espresso dripping from a spout, Jacques recalls his first exposure to caffeine in the form of a liqueur.  Read more

Certification 101 with Service Sphere

When most people look to purchase a new coffee machine, they think about the pressure, the boiler capacity, output volume, design, and price, but what about safety? Selecting a machine with the right certification is critical if you want to keep your staff safe and products in peak condition.   Read more

Say yes to Yunnan

There’s a telling line in the 2015 International Coffee Organization (ICO) report on China that says: “It is estimated that China now produces more coffee than Kenya and Tanzania combined, and consumes more than Australia.”

While it may seem that Chinese coffee has suddenly burst into the market, it is actually been brewing for over a century. It’s a story that began in 1892 with a French missionary planting a young coffee seedling in the Yunnan province. The plant thrived with small amounts of coffee grown in the region until 1988 when a joint venture between Nestlé and the Chinese government kick-started commercial production.   Read more

Jack Allisey of Veneziano Coffee climbs to the top

Jack Allisey has done what no other Australian has done before – place second at the World Coffee Roasting Championship (WCRC). 

Before the ASCA Australian Coffee Championships in 2017, Australia didn’t have a national roasting competition, or a representative at the WCRC, which has been running since 2013.  Read more

Spoons at the ready: 2017 Australian Cup Tasters Champion Yama Jinwoo Kim shares his competition advice

If you’re someone who has an eye for detail, then cup tasting is for you. It’s one of the less hyped coffee competitions, but cupping is one of the most crucial skills for any green bean buyer, roaster, or barista to assess the characteristics of a coffee. It’s the way in which you strip a coffee to its bare bones and identify the complexities that lie beneath the crust. Read more

2017 Australian Brewers Cup Champion Sam Corra goes beyond the brew

Australia is a strong brewing country. Demand for filter coffee is high, and so is the standard served in cafés across the country and at competition level. Our roasters are commended for the quality of filter roasts through various competitions and increasingly, customers are interested in understanding what specialty brews are, as well as making and drinking them. As such, there’s no reason Australia can’t be considered among the top tier of coffee brewing nations.  Read more