BeanScene Magazine


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  • Celebrity Chef Stefano Manfredi on his move from food into coffee

    Stefano Manfredi has grown up with the smell of coffee, cooks with it, drinks it religiously and even has his own coffee brand. BeanScene talks to the Italian-born chef who clearly knows the difference between a good espresso and a latte.
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  • Belaroma’s Andy Simpkin’s journey from the ranks to a roaster

    After tasting teas in the world’s most challenging countries, Belaroma’s Andy Simpkin says he’s happily settled in Australia’s thriving coffee industry.
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  • Tour de France - Food Safari style

    French-born chef Guillaume Brahimi can cook a mean boeuf bourguignon and crème brûlée, but when it comes to the art of coffee making, the French export admits he’s not as confident behind the coffee machine.
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  • From cart to King of Quality

    The specialty coffee industry is noted for the enthusiasm of its pioneers and their willingness to take an entrepreneurial plunge into uncharted waters. Many are still at the forefront of the sector’s growth.
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  • The Diplomat

    Surviving in and working to develop the coffee industry for 40 years is no mean feat, but Andrew Mackay’s personal brand of expertise and tact has kept him at the forefront.
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  • Mocopan An Australian Icon


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  • Thinking like a Champion

    The rise and promotion of the professional barista and the need for ongoing and higher level education could change the face of the café and roasting industry, according to one of the world’s leading baristas.
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  • DiMattina Coffee A modern day dynasty

    Relying solely on word of mouth and strategic positioning, DiMattina Coffee has established itself as one of Australia’s leading purveyors of exclusive, specialty blends and roasts in the past decade.
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