Features

Learning curves with Roastress Coops

Coffee roasting is an art form, a skill, science, and to Anne Cooper, known as “Roastress Coops”, a craft and industry that needs more decisive training.
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Sasa Sestic on life after WBC

Sasa Sestic tells BeanScene how he found himself again after becoming the 2015 World Barista Champion, and his commitment to guiding the next generation of champions.
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Jock Zonfrillo shares his passion for coffee and hospitality

Scottish-born chef Jock Zonfrillo speaks to BeanScene about his coffee obsession, heavy heart for the hospitality industry, and unexpected fascination with Indigenous culture.
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Genovese Coffee turns 50

Genovese Coffee, one of Australia’s oldest family owned coffee roasters, celebrated its 50th anniversary in 2020.
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Mocopan Coffee celebrates life in colour

Mocopan Coffee explains why it’s time to be disruptive in the market and prove why the brand is anything but ordinary.
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How water filtration brings out the best in coffee

Brita is committed to teaching the coffee community about how water filtration will bring the best out of their coffee and protect their machines.
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The great outdoors: Café culture in a COVID summer

BeanScene looks at how different Australia’s café culture could look heading into summer with a renewed focus on outdoor dining.
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Nestlé Professional shares its expertise

Nestlé Professional has a wealth of knowledge and expertise to share with its audience, on both hot and cold coffee segments. National Barista Trainer and Beverage Advisor, Joanna “Jo” Yuen, discusses with BeanScene how that’s shared with Australian cafés and baristas.
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