Brita protects coffee machines against corrosion with innovative mineralisation technology. Read more
Bonsoy believes traditional milk is making people feel anxious, especially those who are lactose intolerant. But Bonsoy is here to say, “don’t sweat it”. Read more
The latest seasonal release of Locale’s Organic coffee blend is arguably its best one yet, a perfect balance of milk chocolate, sweet spice, and raisin flavours.
The blend’s newest origin also supports a very worth cause – the Orangutan Coffee Project (OCP) in Indonesia which focuses on two main initiatives. Read more
The Kold S Electronic is designed for high performance in high-volume coffee shops.
The grinder-doser features belt driven transmission, conical grinding blades, and slow speed rotation, all contributing to its suitability for performance over volume. Read more
Ecodesign represents an organisation in respect of the environment, which requires the valuation and minimisation of the negative impact that each product or service causes during its entire life, from the beginning of its existence through to its dissolution. Read more
The Ona Coffee Distributor (OCD) V3 is the third model of the patented distribution tool designed by former World Barista Champion Sasa Sestic.
Used by baristas around the world, the OCD distributes coffee grinds evenly around the portafilter basket prior to tamping, creating a more even and consistent espresso extraction. Read more
The Markibar Izaga grinder is designed for workflow and is purpose-built for speed and consistency.
It combines excellence in practicality and functionality. Read more
Veneziano has developed the ready-to-drink (RTD) Cold Brew Straight Up using its popular Estate blend. It is perfect as is or can be used as a base for a signature drink. Read more
When Alternative Dairy Co launched its soy and almond range last year, it impressed baristas around the country with plant-based milks that had cracked the code on taste, texture, and performance. Read more
Milklab is an Australian collaboration between foodies, baristas, and farmers to develop milks that complement the intensity of espresso, and that texture and stretch with espresso coffee. Read more