When Hemro Group Head of Product Development and Design Daniel Hofstetter held an Anfim grinder workshop in Australia in November 2018, the reactions from the crowd were divided. There were nods of heads from those who understood the mathematical explanation of volume-based particle size distribution (PSD), blank stares at the word “sphericity”, and fascinated expressions from those who couldn’t believe how much product information was willingly shared. Read more
Rancilio knows a thing or two about making coffee machines – it’s been doing so from a factory outside of Milan since 1927. Within that time, the world introduced colour television, Neil Armstrong set foot on the moon, Australia went through 23 Prime Ministers, and consumers discovered their addiction to iPhones. The coffee industry has equally evolved, but what hasn’t, according to Rancilio, is the process of coffee extraction.Read more
Founded in 1975 when Blai Farré started repairing machine pumps in a garage in Barcelona, Iberital has since grown to become one of Europe’s leading espresso machine manufacturers. Now, the company has its sights set on Australia.Read more
The way music is consumed has changed forever. First came vinyl records, then CDs, and online streaming platforms. These days, emerging artists release extended play records or EPs ahead of their debut album, and if they’re lucky to have a string of hits or best-selling albums, they release a box set, usually in time for Christmas.Read more
It’s one thing to design a product from scratch and bring it to life, but to have every piece of material made and manufactured on Australian soil is a feat few businesses boast, due to cheaper overseas labour and manufacturing costs.
For Coffee Roasters Australia (CRA) Technology’s Mark and Alana Beattie, the achievement was challenging, but a project they were determined to see through.
“It’s quite strange that Australia is considered one of the market leaders of coffee consumption, innovation, and barista-made coffee, yet we don’t manufacturer many products,” Mark says. “We saw it as a real challenge, and it was.” Read more
In the movie Willy Wonka and the Chocolate Factory, golden chocolate eggs are placed on an eggdicator scale to determine if they’re good or bad. Good eggs are shipped out. Bad eggs go down the garbage chute into the incinerator. Even spoilt child Veruca Salt is sent down the garbage chute.
When it comes to separating good green or roasted beans from bad, the same theory applies using Satake’s range of optical sorters.
Sid Jain, Satake Australia’s Optical Sorting Sales Engineer, says having a clean bean is the difference between a good flavour in the cup and an excellent one. Read more
If you regularly make soy coffees for your customers, you have probably noticed that soy milk is often harder to work with than dairy milk – it tends to curdle more in coffee, especially when steaming hot. With some coffees it behaves well, with some it doesn’t.
The delicate protein structures in milk are to blame for the curdling effect.
Proteins are long, folded chains of amino acids. Humans only use about 20 different amino acids, and they can be linked after one another in any order. Most proteins contain hundreds of them. Read more
The internet has made it easier than ever to stay connected, and telemetry allows café owners and operators to take full advantage.
Telemetry, a system which monitors an espresso machine’s functions and performance via an internet connection, makes it possible for machine operators to keep track of how machines are being used – in real time and remotely. Read more
Maurizio Marcocci of Service Sphere addresses preventative treatments to avoid an unnecessary trip to the doctor and keep espresso shots tasting on point. Read more
When it comes to achieving the perfect water recipe to complement coffee, it’s a careful balancing act. Mineral concentrates, chlorine, and alkaline have a large impact on the taste profile of the water and overall coffee outcome depending on which state of Australia you live.
Over the past few years, the coffee industry has seen a large uptake in filtration systems to help purify the water responsible for extracting flavour compounds from beans. This includes reverse osmosis and ion exchange systems that extract ‘the nasties’. But more often than not, Puretec National Food Service Account Manager Simon Read says it comes with compromise.
“Filtration models are typically a double-edged sword. It’s a balance between looking after your customers and producing a great-tasting coffee, or protecting your equipment – it’s one or the other, and that to us, it is not good enough,” Simon says. Read more