Lelit Giulietta

Lelit Giulietta

Lelit has been hand building espresso machines in its Milan factory for decades, and has now turned its attention to the compact commercial market with the two-group Giulietta. The Giulietta has “full size” specs with a 10-litre boiler and E61 group heads but compact dimensions at only 58 centimetres wide.
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Aremde Nexus One

Aremde Nexus One

Aremde is proud to announce the Nexus One, a breakthrough commercial espresso machine for the global specialty coffee market. Designed in the Netherlands and engineered in Australia, the Nexus One sets a new standard in commercial coffee machines. Based on the principle “less machine, more experience”, its body is opened up in order for baristas to truly engage with their customers in contrast to the traditional, closed “wall of metal” machines. 
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Blackfin Cold Brew Coffee Liqueur

Blackfin Cold Brew Coffee liqueur

Blackfin Cold Brew Coffee Liqueur is a sassy, bittersweet complex character with an exquisite smooth dark side to be devoured. Using sustainably and responsibly sourced beans, distilled native botanicals, and sea minerals infused into Manly Spirits Co’s smooth wheat vodka, this coffee liqueur is for those who respect coffee. Blackfin is a collaboration between two northern beaches locals, Manly Spirits Co and Seven Miles Coffee Roasters, which are passionate about coffee, spirits, native botanicals, and what can be crafted with them. 
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Sunny Queen French Toast

Sunny Queen French Toast

Café owners and chefs alike will be saying “bon appétit” to customers with the ready-made, snap-frozen French toast launched in April by Sunny Queen, one of Australia’s best-known and well-loved food brands. It’s created to service Australia’s growing $7.4 billion out-of-home breakfast category and further extend the current Sunny Queen meal solutions range of omelettes, fritters, and poached eggs. The new French toast fills a gap in the market and helps café and hospitality businesses increase revenue and decrease expenses with a safe, convenient, and time-saving breakfast product.
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Lelit Giulietta

Lelit Giulietta

Lelit has built prosumer espresso machines in its Milan factory for decades and has now turned its attention to the commercial market with the two-group Giulietta. The Giulietta has full-size specs with
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HuskeeCup

HuskeeCup

Each year, more than 500 billion takeaway cups end up in landfill. Huskee seeks to answer this problem through the HuskeeCup range and HuskeeSwap solution. HuskeeCup features coffee husk waste as a raw material and functions as both a dine-in and reusable cup solution. Every HuskeeCup can be used in the HuskeeSwap exchange system. All consumers need to do is purchase a HuskeeCup and lid at a HuskeeSwap café, drop it off at the counter when they order their next coffee, and get their drink in a different, clean HuskeeCup.
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Monin Hibiscus

Monin Hibiscus

Just a dash of floral freshness with the new Monin Hibiscus Syrup brings enough tropical spirit to turn any beverage into a real Asian experience, thanks to the crowned “Queen of Tropical Flowers”.  Monin Hibiscus makes for a consistently delicious tea, cold brew, frappe, soda, cocktail, or punch.
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Rocket Appartamento

Rocket Appartamento

Sleek and contemporary, the Appartamento is a heat exchange unit with espresso brew temperature maintained by a commercial E61 group head. A small footprint and straight side panels featuring a circular design make this an attractive and practical unit when looking to maximise bench space. Rocket engineers have optimised the chassis and internal layout of the Appartamento to design a functional machine featuring components capable of producing an espresso full of flavour and powerful steam quality simultaneously. 
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coffee fruit bar

Coffee Fruit Bar

Coffee Fruit Bar is Australia’s first environmentally conscious health bar made from upcycled coffee fruit pulp. A product of I am Grounded, a social enterprise based in Brisbane, each bar contains 10 grams of upcycled coffee fruit pulp concentrate.
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Mazzer S

Mazzer S

The new Mazzer S espresso grinder models meets the needs of professional baristas. Including the Robur S and the Kold S, these grinders are available in doser and electronic on-demand.  Most cafés know how much coffee they go through, however countless kilograms are lost due to retention, purging the grinder in between grind adjustments, burr changes, and maintenance checks without any sort of tracking system. This can lead to future technical issues and inconsistent coffee.
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