Baristas strive to control each element of coffee production, from processing methods and roasting through to grind consistency and temperature profiling. Water is another element not to forget. If you use the water straight from your tap and let it run through a coffee machine, chances are that rare, expensive Panama Gesha you’ve just added to the menu will be lacking in the flavour profile it deserves. That’s why most cafés implement water filtration systems – to control water’s impact on coffee flavour and maximising the lifetime of the espresso machine at the same time. Read more
When Italian machine manufacturer Wega looked to make an imprint on the specialty market, it looked no further than Australia for its influence.
Wega conducted a survey with Australian baristas, asking them exactly what they wanted from an espresso machine, with the responses infusing the creation of Wega’s new Urban model. Read more
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?
“For companies that want to embody a completely sustainable ethos and reduce their carbon footprint in their operations with a clear environmental conscience, we believe Goglio’s new plant-based bio-laminate is the best way. To our knowledge, it’s the only offering of its kind on the market,” says Jet Technologies’ General Manager Daniel Malki. Read more
In 1958, Mazzer produced its first ZM machine in an old factory near Venice in Italy.
Back then, Mazzer’s Product Manager Silvia Marcato says the ZM was simply a grocery grinder, able to grind from espresso to moka and coarser. Read more
By Dr. Monika Fekete, Founder of Australian Coffee Science Lab.
Water makes a long journey to get to our drinking tap – from its starting point as rainfall over mountains, through the natural environment, treatment plants, and pipes. Along the way, it picks up a little bit of everything it touches, including minerals, rust, and organic residues. Read more
Service Sphere’s Maurizio Marcocci explains why telemetry is the future of espresso machine connectivity, and why data never lies.
If you’re a café owner, then I don’t need to tell you twice about the cost of operating your dream business, nor the constant list of to-do items and daily stresses. Read more
Brett Dedman, Business Development Manager of Espresso Mechanics, frequently talks to café customers about the right equipment to suit their venue based on size and need. Read more
San Francisco-based company Fellow has launched the new Stagg EKG via Kickstarter, an electric version of its Stagg Stovetop. Read more
The new Isomac Pro 6.1 machine is equipped with an insulated copper boiler for energy saving and increased thermal stability. Read more