Dr. Monika Fekete on how to store fresh coffee beans and why correct packaging comes before freezing.
It was wonderful to see Melbourne streets animated again with people enjoying sit-down brunches, albeit shortly lived. However, as cafés re-open around the country, baristas and managers may find themselves evaluating how to maximise their roasted coffee bean supplies. Rapidly changing consumption volumes over the last couple of months has potentially meant that some coffee has been sitting on shelves longer than usual. But is it still fit to serve, and how can we keep coffee fresh for longer?Read more
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
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
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
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