Veneziano

Veneziano Coffee Roasters opens its doors in ACT

Veneziano Coffee Roasters has opened the doors of its Australian Capital Territory (ACT) site to the public after operating in Canberra for 10 years. Veneziano’s Canberra space is a “pseudo training studio cellar door” with beans and equipment for home. With grand plans to initially launch a full suite of barista training classes, Veneziano says it had to rethink the offering in order to comply with social distancing rules amidst the COVID-19 outbreak.
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veneziano coronavirus

Veneziano thinks long-term to reduce coronavirus impact

Social distancing and service restrictions have seen many cafés and roasters turn to new methods to connect with and service their customers during the COVID-19 pandemic. Veneziano Coffee Roasters is making the most of the situation, enabling digital platforms and touchpoints across its network to reach and connect with its customers.
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Joe Frank Café

Joe Frank Café

Long ago, three siblings, Fabian, Massimo, and Romina Crea, were washing dishes for pocket money in their grandfather’s hotel kitchen and then aunty’s café. It seemed inevitable that one day the three would forge their own careers in the hospitality industry.
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Veneziano Cold Brew Straight Up

Veneziano has developed the ready-to-drink (RTD) Cold Brew Straight Up using its popular Estate blend. It is perfect as is or can be used as a base for a signature drink.
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Regiment

Regiment

After 20 years of experience in hospitality, Zach Hiotis had a vision to bring something fresh to the Sydney CBD. In early 2017, Regiment was born, and on the verge of its third anniversary, Zach says the café is continuing to go from strength to strength. “Regiment is a collective progression of everything I’ve done over the years. I really wanted to bring a higher end offering to the CBD market,” Zach says. 
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Veneziano cold brew

Veneziano to launch cold brew range

Veneziano Coffee Roasters is determined to bring café-quality cold brew to consumers with its ready-to-drink range. As spring fades and the new year approaches, Australians flock to beaches and venture outdoors to embrace the summer warmth.  The rise in mercury also leads to a shift in consumer behaviour as seasonal trends come and go. Research and Development Consultant at Veneziano Coffee Roasters Pete Licata says although demand for coffee in the summer remains steady, the heat means many coffee drinkers substitute traditional hot espresso-based beverages for cold, refreshing varieties. 
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Method to the Madness

Method to the Madness

What’s in a name? When the time came to name their first café in the Sunshine State, Reagan Nongkhlaw and Urvik Bhalani turned to one the greatest creative minds in history – William Shakespeare. Method to the Madness comes from a famous line in Hamlet, “Though this be madness, yet there is method”. Reagan says they settled on the name because it reflected his and Urvik’s decision to move from the dynamic Melbourne coffee scene to Kenmore.
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Nomad Coffee Group

Inside the Nomad Coffee Group

Veneziano Coffee Roasters is just one facet of what parent company Nomad Coffee Group has to offer. CEO Craig Dickson discusses the group’s different arms and plans for growth. Veneziano Coffee Roasters is a well-known brand within the Australian coffee industry, with multiple Australian Coffee Championship titles to its name. It has a presence in every state, including roasteries in Melbourne and Brisbane, and training studios and cafés spread across the country.
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coffee crisis

Coffee in crisis: Australia’s response to low coffee prices

Coffee prices are at their lowest in more than a decade. Australian industry leaders tell BeanScene how this affects their relationships with farmers, the local market, and the future of coffee. Where will the coffee industry be in 50 years? A hopeful barista might tell you that coffee will resemble wine, with their role like that of a sommelier, recommending premium coffees from a select reserve list. Another could warn you of the perils of climate change, putting 50 per cent of coffee producing land at risk. But what if we faced an industry in which producers focus solely on volume and cherries are picked by machine?
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Pete Licata

Former WBC winner Pete Licata releases first book

Pete Licata, 2013 World Barista Champion and R&D Coffee Consultant for Nomad Coffee Group, has announced the release of hist first book, How to Get the Best from Your Coffee. The book focuses on pour-over filter brewing, though Pete says most of the details can also be applied to batch brewing, immersion, and espresso.
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