cafés adapt change

How cafés can adapt to change

Jared Chapman on how cafés can adapt to change, the importance of staying relevant and chasing new opportunities – and not just when a pandemic hits.

Wow. What a challenging and different year 2020 has been so far. They say the only constant in life is change, and we have seen more than our fair share of change this year already. Read more

service sphere bean barn

Service Sphere introduces Bean Bottega platform

Maurizio Marcocci of Service Sphere introduces a new online platform to unify Australian roasters and create a whole new experimental world for coffee consumers.

Every time I walk into Dan Murphy’s liquor stores – for a responsible bottle of wine or two – I’m amazed by the depth and variety of alcohol on offer, from spirits to champagne, wine to pre-mixed cocktails, and then further divided into chilled and room temp, imported or Australian produced, top dollar or budget. Read more

reality small business ownership

When reality bites in small business ownership

Espressology’s Instaurator paints a genuine picture of why business ownership is a complex beast that isn’t all rainbows and unicorns.

Winston Churchill is quoted as having once said “success consists of going from failure to failure without loss of enthusiasm”. Certainly, it is hard to maintain enthusiasm when things don’t go your way – take the industry’s current impact of the coronavirus for example, which has forced businesses to close – some temporary, others not – and reduce staff. However, it is important to learn from these lessons so that, hopefully, we can move onto success and leave COVID-19 as all but a distant memory. Read more

camel latte art jibbi little

Camel latte art by Jibbi Little

Jibbi Little shares a latte art design as tricky as getting a camel through the eye of a needle.

Like how camels keep emergency supplies in the humps on their backs, I’m glad I had this latte art pattern up my sleeve. My tenure as the current Australian Latte Art Champion has received a temporary extension, giving me the opportunity to share another fun design. Read more

charcoal remove bitterness coffee

How activated charcoal can remove bitterness from coffee

Dr. Monika Fekete shares a home experiment to demonstrate how activated charcoal can remove the bitterness from coffee.

I’m taking these challenging times as an excuse to indulge in online shopping for locally crafted beans, and to play with home-based coffee experiments. Read more

Automation and consistency in the café

Automation and consistency in the café

Mocopan Coffee’s Babin Gurung on why consistency of products and services is one of the key factors to operating a sustainable business and how automation can help.

Consistency is a constant topic in our conversations, mainly because there is very little margin of error when working with a product such as coffee. Read more

taste coffee

How do we taste coffee?

Dr Monika Fekete dissects sensory pathways and how taste molecules bind to receptors, one at a time, to give us the ultimate sensory experience in the cup.

Coffee is not only a feast for the senses, but one of the most complex beverages we consume, from a chemical point of view. Dissecting this multi-sensory experience in order to identify distinct flavours in your brew can be a difficult task, even if you have worked with coffee for many years. Understanding how the human body receives and processes chemical signals through smell and taste can be helpful towards getting a grip on those elusive flavours. Read more

cafés adapt change

Coffee Industry Survey

With restrictions starting to lift, Prime Creative Media is undertaking an industry sentiment survey, to help companies understand where their various industries are placed. The submissions are anonymous and will form the basis of a report that will be shared freely across Prime Creative Media’s various platforms, along with industry associations and government bodies. Read more

how bulk brewing equipment has improved

How bulk brewing equipment has improved as expectations increase

Maurizio Marcocci of Service Sphere looks at how bulk brewing equipment has improved as customer expectations increase.

A few years ago, the words “filter coffee” would conjure thoughts of bitter, black, and American sludge served from a pot that had been sitting on the diner, café, work, or kitchen counter for several hours. Read more