How To

A barista’s guide to dairy alternatives: how to stop your soy milk curdling in coffee

Vitasoy Café Ambassador and 2019 Australian Barista Champion Matthew Lewin on the legacy of soy milk, where it stands in the market now, and what to do if your soy milk curdles in coffee.
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The science of standing out with outdoor branding

Star Outdoor helps cafés promote their passions through outdoor branding, and provides advice on how coffee businesses can maximise their use of logos, colours, and positioning for the best first impression.
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How to get your café summer ready

Through the Arkadia brand, Maltra Foods is helping cafés to get summer ready and fill out their beverage menu just in time for the warmer weather.
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Almanac Coffee on turning a passion and hobby into a coffee roasting business

Everyone dreams of doing what they love and making a living from it, but how many are able to turn that dream into a reality? Robbie Lynch is one of them. He evolved his passion project, Almanac Coffee Roasters, from just a hobby on the side into the full-time coffee roasting business it is today.
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Save time and space on the coffee bar

Workflow is important to any coffee bar running smoothly and the Puqpress automatic tamper has become a café staple thanks to its automatic tamping streamlining the process, saving time and space. The launch of under-grinder tampers made it even faster and easier, with the latest Puqpress M3 reaching new leave of precision and optimisation.
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Choosing the right dairy alternatives for your café

With recent research suggesting dairy alternatives are used in about 25 per cent of all milk-based coffees in Australia, plant-based milk brand Vitasoy says it’s never been more important that cafés consider the quality and impact of the products they’re using.
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