Kerry Taste Charts

Kerry releases 2021 Asia Pacific Taste Charts

Taste and Nutrition company Kerry has released its annual Asia Pacific Taste Charts for 2021, uncovering flavours and ingredients that it says are set to inspire innovation and taste excellence across the region’s food and beverage landscape.
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taste coffee

How do we taste coffee?

Dr Monika Fekete dissects sensory pathways and how taste molecules bind to receptors, one at a time, to give us the ultimate sensory experience in the cup. Coffee is not only a feast for the senses, but one of the most complex beverages we consume, from a chemical point of view. Dissecting this multi-sensory experience in order to identify distinct flavours in your brew can be a difficult task, even if you have worked with coffee for many years. Understanding how the human body receives and processes chemical signals through smell and taste can be helpful towards getting a grip on those elusive flavours.
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How coffee changes our sense of taste

How coffee changes our sense of taste

Sweet food is made sweeter when paired with coffee, according to research on how coffee changes our sense of taste from Aarhus University in Denmark. Published in the scientific journal Foods, 156 test subjects had their sense of smell and taste tested before and after drinking coffee. The researchers found no changes in their sense of smell, but they found that the sense of taste was affected.
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coffee study

Study finds people are born with taste for coffee

A Queensland Institute of Medical Research (QIMR) Berghofer study has found a person’s perception of bitterness, which is determined by their genes, could dictate if they prefer coffee or tea, and if they drink a lot or little. The study, published in the journal Scientific Reports, analysed bitter taste perception genes using data from more than 400,000 participants. QIMR Berghofer collaborated with Northwestern University’s Feinberg School of Medicine in the United States on the study.
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Bureaux Collective to host Taste of: Copenhagen 

Bureaux Collective will bring a taste of Denmark to Melbourne when it hosts Taste of: Copenhagen on 9 August. The event will revisit Scandinavia and feature some of the region’s trailblazers in coffee roasting, including samples from The Coffee Collective, April Coffee Roasters, The Factory, Andersen & Maillard and Prolog.  Copenhagen is home to one of the most progressive food scenes in the world, with many starred restaurants serving up top-shelf coffee programs. 
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Can cafés actually make money? Bureaux Collective to host spotlight session

Bureaux Collective will host an industry panel discussion on the topic of whether an ‘honest café can actually make honey’ on Thursday 26 July. The event will take place at 29A Gwynne Street, Melbourne from 6pm to 9pm. “With rising operating costs and a glass ceiling on coffee prices, the one-time healthy margins are thinning out for cafés,” says Bureaux Collective. “Operators are stretched, making the cutting of corners go from a temptation to commonplace.” It says however, that with customer expectations extremely high, the public’s awareness of operating costs is very low. Bureaux Collective will host the discuss with guest speakers Al Keating of Coffee Supreme, Kael Sahely of Vacation and Kirsten Baker of Finders Keepers. The discussion will talk about responsibilities, café functionality, should customers pay more, are operators at fault, and how Melbourne can set the scene for the rest of the country to follow. “We think running an honest, sustainable and successful café is tough, but definitely possible. With the help of some successful and seasoned operators, we’ll be armed to take a reading of the café scene, and extract what it takes to make it,” Bureaux Collective says. Bureaux Collective is a shared roasting facility that provides training, support and access to equipment for Melbourne-based cafés. It has been hosting ‘Taste of’ events for coffee professionals over the past year. For more information and to register attendance, click here. Read More