Indholdsfortegnelse for Apr/May 2017 i BeanScene

Twenty baristas will compete for the Coffee Masters title at the London Coffee Festival from 6 to 9 April. While there are no Aussies vying for the crown this year, the lineup includes some of Europe’s current and rising stars, including 12 United Kingdom baristas, and one representative each from Sweden, the Netherlands, Ireland, Germany, Hungary, Scotland, the Czech Republic, and Costa Rica. Coffee Masters is a fast-paced, multidisciplinary global barista tournament, taking place annually at the London and New York Coffee Festivals. Entrants have the chance to join a prestigious line-up of world-class baristas and be in with the chance of taking home more than £5000 (more than $8000) cash prize. Following its launch last September at The New York Coffee Festival, Event Organisers have announced Latte Art Live will…

ARKADIA CHAI STICKY BLEND As part of Maltra Food’s continual improvements of its Arkadia range, it is excited to introduce its new convenient Arkadia Chai Sticky blend in pack format. Baristas and chai lovers are sure to love this new recipe. Arkadia Chai Sticky Blend is handcrafted and all natural. This wet chai blend is made from 100 per cent pure Australian native honey, the finest Ceylon loose leaf black tea, and combined with cinnamon, star anise, cardamom, cloves, ginger, and black pepper to create a truly distinctive and indulgent taste. For the perfect serve, add Arkadia Chai Sticky blend to milk, steam and steep for two minutes. Strain and enjoy the delicious, aromatic chai latte. For all wholesaler orders, contact the Arkadia team today on 03 9543 3113 or…

“JUST AS A BARISTA SHARES A PASSION FOR QUALITY COFFEE, OUR FARMERS VALUE THEIR MILK AND EMPLOYEES IN THE SAME WAY.” The first job Rob Collier ever had out of university was installing and repairing water pumps on dairy farms in Gippsland, Victoria. Years later, he finds himself connected to farming life in a role he feels has come “full circle”. “I typically talk to our Riverina dairy farmers most days of the week,” Rob says. “I talk with farm owners about business customers, weather conditions, and what’s happening on their farm.” Riverina Fresh is now an independent, Australian-owned company after Blue River Group finalised its acquisition from Fonterra Australia in late October 2016. As a result of the company transition, Rob also changed roles from Fonterra General Manager of…

• .Cáscara contains antioxidants called flavanols, similar to those found in tea, cocoa, and coffee. • .Cáscara contains 375 milligrams of flavanols in just one serving, with a lot less fat and fewer kilojoules (calories) than cocoa. How to brew .cáscara Serves two cups 1. Place 10 grams of cáscara coffee-cherry in a plunger or teapot. 2. Add 300 millilitres of water at approximately 93°C. 3. Allow to infuse for three to five minutes. Taste profile: When brewed, cáscara embodies sweet, cherry flavours, with peach, berry and hibiscus notes. When chilled, its similar to a refreshing iced tea and works well with a sprig of fresh mint or rosemary or a few berries plus a big ice cube. Even try it as a top-up to an Aperol spritz.…

Coffee may deliver an everyday revenue stream but for special events you can’t go past tea. It has the reputation for being a slower, more social beverage that brings people together for a longer period, and is more flexible when it comes to moulding itself to a theme. Play your (invitation) cards right and the leafy liquid can be turned into both an indulgence for your customers, and a money-spinner for your café. TEA IS FOR THEME Whether you’re looking to run a specialty tea tasting or a one-off high tea event, it’s key to note events that work best with a theme. While it’s not necessary to hang your event off a holiday like Easter (14 – 17 April 2017) or a special day like Mother’s Day (14 May…

It’s been an exciting few months as we’ve seen our new website get off the ground, and already we’re so pleased with the feedback we’ve received from members. In addition to ease of competition registration, the new website has a number of features that I encourage all members to take advantage of. After you’ve purchased your membership, or updated your details, simply log into the site and click on Members to access the exclusive members area where all the action happens. • EVENTS As a member, you can submit a community event for publication on the site. The events are then listed on the home page, and on the events tab. This is a great opportunity for the Australian coffee community to group together in one place, promote our events, and…

Jared Chapman is the National Team Leader for Mocopan Coffee. He has an extensive background in coffee, training, and consulting, working with cafés of all shapes and sizes. These include independent cafés to corporate coffee chains. Jared’s passion is sharing this experience to help others in the industry run their businesses successfully. Adeline Teoh is a writer and content developer specialising in tea and tea culture. She has a background in small and international business, and manages tea events through Sydney Tea Tastings. She loves high mountain oolongs and wild ancient Yunnan teas. Finding many tea resources too serious, she started www.teashirts.com.au, which focuses on the irreverent side of tea drinking. Ben Morrow is the 2016 ASCA Pura Australian Latte Art Champion, a 2016 World Latte Art Championship finalist, and intercontinental…

Host Milano’s 40th edition in 2017 has been announced as the “place to be” to celebrate coffee at FieraMilano Rho in Italy from 20 to 24 October. For five days, the biannual event celebrates three core segments of the Hospitality, restaurant and catering (Ho.Re.Ca) industry – Food Service Equipment with Bread, Pizza and Pasta; Coffee/Tea with Coffee and Vending Machines, Bars and Gelato/Pastry; Furnishings and Tableware. About 1158 companies have reserved their involvement in the show, with 42 per cent of exhibitors each coming from 44 different countries. Event organisers say there is an increasing number of companies from abroad that will celebrate alternative brew methods, now being offered in Italy as an alternative to the classic espresso. Representatives will include Hario, Monin, Rhea Vendors Group, La Spaziale, La Cimbali, Nuova Simonelli, La Marzocco,…

When Roastquip Owner Will Notaras became the official agent for Italian roaster manufacturer Industria Macchine Ferrarese (IMF) in 2013, he was confident he knew what the Australian market wanted from a roaster – both operationally and cosmetically. This included a sleek, open model design exposing the drum housing, and his gut instinct was right. Will says the open model has since become one of the most popular roaster models in Australia and New Zealand. “We now have many IMF roasters operating in Australia and New Zealand with several on order,” he says. The open model wasn’t the only prerequisite from Australian roasters. “Roasting companies want as much automatic control on the roaster as possible, but at the same time be able to manually override temperatures, drum speed, and air flow…

PURA Since 1935, Pura has produced delicious and healthy milk. Pura milk brands are permeate free and naturally contain A2 protein, as well as A1 protein. With the combination of natural vitamins and minerals, and a great creamy taste, Pura Original Milk naturally adds essential nutrients including protein and calcium to your coffee. Pura milk is available in South Australia, Victoria, and the Northern Territory. For more information, visit www.pura.com.au NORCO Australians love their milk, and this year they love Norco fresh milk best of all. Norco is one of Australia’s last remaining dairy co-operatives. Its locally produced Norco Fresh Milk took out the 2017 Canstar Blue award for the most satisfied customers. To stand out in any fast-moving consumer goods category is a real achievement, but especially in one as competitive…

In today’s competitive market, there’s a common line I’ve become accustomed to hearing from cafés to their roaster, and it goes a little something like this: “We need a new blend. Something that will stand out as an espresso and work really well in a latte or cappuccino. I’m not too worried about price. What can you do?” A roaster’s role in creating a blend can range from selecting origins, trial roasting, recipe tweaking, right up to pre-blending in 1-tonne lots. Or, it can simply be advice on origin availability and tasting prototype recipes. The interesting part is that every request is diverse and different. It takes an incredibly good palate and tasting experience to layer the subtleties that bring different flavours together. The aim of a great blend is…

Inside your espresso machine, there are numerous components that work together to process the water that flows into your machine and flows out as steam, hot water or espresso. At each end of that process sits a gatekeeper – a solenoid valve that dictates when and how that water will enter or exit the espresso machine. These tiny electromagnetic valves are key to controlling the water, or ultimately the functionality of your machine. TYPES There are two types of solenoid valves in your coffee machine – your control solenoids and your outlet solenoids. Your inlet solenoid, which is one of the control solenoids, manages the boiler water level. The inlet solenoid is also called a two-way solenoid, because the valve switches on and off, either letting water in or not…

Two new champions are set to take on the world after winning the New Zealand Brewers Cup and Cup Tasters Championships. A strong crowd of about 80 people packed into L’affare in Melrose on 17 March, cheering on each round of the fast-paced, lively NZ Cup Tasters Championship. In this competition, the cupper aims to discriminate between the different taste characteristics of each coffee. Three cups are placed in a triangle, with two cups being identical and one being a different coffee. Using skills of aroma, taste, attention, and experience, the cupper must identify the odd cup in the triangle as quickly as possible. With eight sets of triangulations per round, the competition was fierce for entry into the semi-finals and ultimately the final, with 28 competitors vying for the…

“COFFEE IS GREAT FOR METABOLISM, ALERTNESS, PREVENTING ALZHEIMER’S, PREVENTING HEADACHES, WEIGHT LOSS, AND IS HIGH IN ANTIOXIDANTS.” In your 30s, it’s common to try out a new career, have kids or even buy a house, but Lola Berry has just experienced something that many reading this article discovered years ago. “I’m 31 and I’ve just had coffee for the first time in my entire life,” Lola admits. “I’m a brand newbie to the world of coffee.” Nutritionist and celebrity cook Lola co-owns owns a smoothie bar in South Melbourne called Happy Place with Salvatore Malatesta, Owner of St Ali, Sensory Labs and Auction Rooms and Lachlan Ward, 2015 Australian Brewers Cup Champion. At a recent meeting at Salvatore’s house, Lola revealed her coffee abstinence to Salvatore’s horror. “He looked at…

People look for inspiration from different sources and individuals, such as actors, politicians, authors, Olympians, and family members. However, when it comes to beverage recipes, Monin is hoping to become the new go-to for that extra bit of insight. Monin, one of the world’s leading providers of flavouring products, has launched its new Inspiration app for smartphones and tablets. The app, designed with users of all skill levels in mind from expert to novice, is available globally, and in five languages. “The app will provide access to hundreds of beverage recipes and exclusive content at the touch of a button in a community forum that encourages users to find, create, share, and explore amazing drink recipes,” says Monin’s Tomas Vikario. With a growing library of recipes and beverage knowledge gathered from…

This issue I thought we could touch on an extremely advanced technique, negative space. It was first popularised by a Japanese latte artist named Yuske Ota two years ago during the Coffee Fest World Latte Art Championship in New York. It’s a super tricky technique, but when used correctly, can make for some rather unique and fun latte art. In the context of latte art, negative space is the brown parts of the surface of the cup (the definition or contrast), and the white parts would therefore be positive space. Negative space is something that’s completely outside of the traditional pouring methods. I’ve only seen it used a few ways but it could possibly be the key to unlocking more interesting patterns for the future. This time we’ll use a…

Aside from your baristas (and you of course), the coffee machine and grinder are some of the hardest workers in your café. These essential café tools can make hundreds of coffees every day, and if well looked after, can last for years. A coffee machine and grinder are also integral to your coffee tasting the way it should, and providing customers the quality they have come to expect. There are some simple rules for looking after your coffee machine to keep it working the way it is supposed to, and to make sure your coffee tastes the way it should all day, every day. Whenever I talk to people about maintaining their equipment, I break it down into three parts: • Cleaning on the go – the super important little tasks…

NSW Allpress Espresso 58 Epsom Rd, ZETLAND Austin’s Coffee & Tea 62 Broadmeadow Rd, BROADMEADOW Campos Coffee 193 Missenden Rd, NEWTOWN Coffee Warehouse Cafe 17-35 Parramatta Rd, HOMEBUSH Don Campos 2/21 Fountain St, ALEXANDRIA Double Roasters 199 Victoria Rd, MARRICKVILLE Grinders Coffee 204 Norton St, LEICHHARDT Pablo & Rusty’s 161 Castlereagh St, SYDNEY Pablo & Rusty’s 1 St Johns Ave, GORDON Pablo & Rusty’s 13 Burns Bay Rd, LANE COVE Pablo & Rusty’s Jacaranda Sq, Cnr Dawn Fraser & Park St, SYDNEY OLYMPIC PARK Pablo & Rusty’s 3 Plassey Rd, NORTH RYDE Toby’s Estate 32/36 City Rd, CHIPPENDALE Toby’s Estate 129 Cathedral St, WOOLLOOMOOLOO Tulipshi Cafe Suite 307, The San Clinic Bldg, 185 Fox Valley Rd, WAHROONGA White Horse Coffee Shop 2/137 Flora St, SUTHERLAND QLD Emjays Coffee Shop 6, Zanzibar…

JEFFREY JOHNSTON My name is Jeffrey Johnston, and this is my eighth year working as a barista. I recently moved from San Diego to M elbourne to pursue my coffee dreams. I came to Australia to compete in latte art competitions, barista competitions, and to learn more about coffee. My hope is to motivate, teac h, and inspire people worldwide, and to make people smile, whic h is why I’ve created the F acebook group, “World Latte Art”. M y dream and goal is to become a W orld Champion, and open my own shop and sc hool so that I may teac h many others how to provide a positive beginning to somebody’s day, and to make even more people smile. I currently work at Bourke & W ills in…