District Brasserie

District Brasserie

District Brasserie in Sydney gives customers the best of both worlds. One end features an inhouse organic bakery and espresso bar for quick transactions with a casual seating space. At the other is an upscale restaurant with full a la carte service for breakfast, lunch, and dinner with an island bar. Read More
Automation and consistency in the café

Automation and consistency in the café

Mocopan Coffee’s Babin Gurung on why consistency of products and services is one of the key factors to operating a sustainable business and how automation can help. Consistency is a constant topic in our conversations, mainly because there is very little margin of error when working with a product such as coffee.
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Ubermilk

Übermilk makes milk easy

Übermilk from Barista Group streamlines a café’s workflow by reducing waste and improving quality and consistency. When designing a café, workflow should be as big a consideration as the aesthetics. This is why both factors were taken into consideration when German manufacturer Übermilk was developing its signature milk foaming system.
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Ubermilk

Übermilk

At the touch of a button, Übermilk delivers consistent micro foam milk at the ideal temperature. This product streamlines barista workflow, reduces café training time, and decreases milk waste. It further allows baristas to concentrate on perfecting espresso shots and latte art, while allowing them to better engage with customers. Barista Group exclusively distributes Übermilk in Australia and New Zealand. 
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BrewBar

Peter Giannitsios says coffee wasn’t his main focus when he opened Canberra’s BrewBar in 2007. But 11 years later, a second venue, and an investment in state-of-the-art coffee equipment has changed that. “We’re evolving every day and constantly growing. There’s always something better around the corner and we’re always looking for it,” Peter says.  The family business on Anketell Street in Canberra has benefitted from its proximity to a shopping centre, where customers on the go come for a light lunch and specialty coffee, something other cafes at the time of opening didn’t serve. 
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Automation reigns supreme in Barista Vs Machine competition

Veneziano Coffee Roasters hosted a Barista vs. Machine latte art smackdown on 25 July at Brew Bar in Canberra to test human skill and automation. Sixteen contestants went head to head in the smackdown event. Of the pair, one competitor was selected to use automation, using the Puqpress tamping device and Übermilk milk steamer, with the other using traditional methods of hand tamping and texturing on the espresso machine. Each had to prepare two milk coffees that were judged on speed, latte art, wastage. Joe Chalhoub of Barista Group, Ben Romeril of Veneziano Coffee Roasters and 2018 Australian Barista Champion Craig Simon judged the competition.
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Übermilk

At the touch of a button, Übermilk delivers consistent micro foam milk at the ideal temperature. This product streamlines barista workflow, reduces café training time, and decreases milk waste. It further
Read More