Indholdsfortegnelse for April 2016 i BeanScene

As World Barista Champion, I have spent the past year travelling to more than 40 countries running workshops and seminars to inspire baristas. But my true passion is working closely with producers. What I love about the producers I work with is that they are really committed to quality. They really want to learn as much as possible to create the best cup profile they can. In El Salvador I have a close relationship with a producer from the Apaneca Mountain range – a very popular region in El Salvador. His name is Mauricio Salvatera and he won the Cup of Excellence (COE) competition multiple times. COE is a competition where coffee is evaluated by an international jury, with the top scoring coffees sold on an international auction. Last year,…

Devin Loong has taken home the gold trophy for the second time in the Australian Brewer’s Cup Championship. The Head Barista and Operations Manager at Slater St Bench placed just a few points ahead of Code Black Coffee Roasters’ Archie Chiu in second place and Auction Rooms’ David Kim placed third. Devin’s competition coffee was a washed processed Esmeralda Geisha from Panama, which he sourced from The Coffee Collective in Copenhagen, Denmark. Devin says the coffee from Hacienda La Esmeralda embodied intense floral notes such as jasmine, bergamot oil, earl grey tea, and sweet citrus tones. Devin spoke to a number of suppliers before deciding on the single origin, which he prepared using a V60. “In my routine I used 15 grams of Esmeralda to 250 grams of water,” Devin…

On the morning of 17 March, Georgina Lumb went to work at Patio Coffee Roasters in Adelaide a Training Manager. That evening, she left Proud Mary Coffee Roasters in Melbourne as the Australian AeroPress Champion. “How did this happen?” Georgina asked BeanScene post win. “This is crazy.” Call it luck or pure talent, either way, Georgina’s win at the national event was unique considering the extreme set of circumstances that led to her attendance, let alone win. That morning, Georgina went to work at Patio Coffee Roasters in Adelaide. She did three practice runthroughs using an AeroPress. At 2pm she left work to catch a 3pm flight to Melbourne, which she thought would leave her with plenty of time to arrive at Proud Mary Coffee’s for the start of the…

Gregory Scace describes his home basement like a scene out of hit 1961 movie The Absent-Minded Professor. “I have an Aurelia 2, T3 2-group, and a modified La Marzocco Linea 2-group with GB5 group caps and a programmable pressure profiling system I designed a few years back,” Gregory lists. “Then there’s an EK43 grinder, and a Robur. There’s also a small workshop where I build Scace devices and my parts inventory.” Gregory’s basement is also home to a Concept 2 rowing machine and a slide board for speed skating, one of his favourite hobbies besides coffee. On a shelf above his slide board is an old Rancilio Silvia. “I keep it because it’s one of the machines on which a good deal of the experiments on temperature and heat flow…

“WHAT WCR HAS ACHIEVED IS A NEW, MORE COMPREHENSIVE DICTIONARY OF FLAVOUR, AROMA AND SENSORY ATTRIBUTES.” It’s been said that a picture speaks a thousand words, but in the case of the new Coffee Taster’s Flavour Wheel, the image depicts about 102 flavours, aromas, and sensory attributes present in coffee, ranging from winey to jasmine, hay-like to skunky, meaty brothy to vegetative. The colourful poster, which adorns most roasteries and training room walls, has been a cup taster’s go-to resource for flavour descriptors for the past 21 years. It was first designed by then-Executive Director of the Specialty Coffee Association of America (SCAA) Ted Lingle in 1995. Thanks to extensive study from World Coffee Research (WCR) over the past three years, however, the wheel has received a face lift of…

LAMANNA DIRECT 10 English Street, Essendon Fields, Victoria, 3041 Open Monday to Friday 8am to 7pm, weekends 8am to 6pm. Café open 7am – 5pm (03) 9026 9205 Patrick LaManna greets each of his staff members by their first name as they arrive for work one by one. “Morning Carmel. Morning Tamer. Morning Tan. How are the kids?” he asks. The LaManna Direct Owner was given a valuable piece of advice from his father Vince when he took over the family business: “Treat your staff with respect so that they love coming to work, and love working for you.” It’s advice that’s paid off. LaManna has 270 staff members working in different segments of the business, from its bustling café and pastries to the poultry division. The business has even…

Sasa Sestic is the Founder and Director of Ona Coffee. He started roasting eight years ago before setting up Ona Coffee in the Canberra suburb of Manuka. Sasa and the Ona Coffee team have since expanded their collection to include The Cupping Room and Project Origin, Ona Coffee’s green bean trading organisation. Sasa won the 2015 Australian Barista Championship and went on to win the World Barista Championship in Seattle, United States. He is devoted to working closely with producers, improving their livelihoods, and educating the community on specialty coffee. Aymon McQuade is Executive Director of the New Zealand Specialty Coffee Association. In recent years Aymon has been heavily involved with many coffee competitions, including the AeroPress New Zealand Brewers Cup and Huhtamaki New Zealand Barista Championship as both judge…

Ben Morrow has a collection of silver trophies sitting on his shelf at home, but there’s been one golden colour missing from his mantelpiece – until now. “I was so shocked to be announced the winner,” Ben says. “I was pretty sure I was going to win second place again, but then they announced my name and this time I got the gold trophy.” Ben took first place in front of large crowds at Queensbridge Square in Melbourne on 5 March. Shin Fukayama of Sensory Lab came runner up, and Jibbi Little of Skittle Lane took third place. Ben has been competing in the latte art coffee championships at state and national level for the past six years. He has placed runner up twice in the national finals, including last…

For the second year running Hyunsuk “Harry” Ko from Dukes Coffee Roasters is the Australian Huhtamaki Cup Tasters Champion. The fast-paced competition took place at Veneziano Coffee Roasters on 12 March, with 14 Open Heat competitors taking on four regional winners. Western Region winner Michael Raffoul of Monastery Coffee came in second place, and Open Heat competitor Frankie Shi of Tulip Shi placed third. Harry represented Australia at World of Coffee in Gothenburg, Sweden in 2015. Last year he took a slow and cautious approach to correctly identify the coffees, with winning his ultimate goal. This year, however, Harry says making it to the nationals was about taking one step at a time. “This year was very different,” Harry says. “Last year I went in a bit more confident. Knowing…

Espresso Mechanics has opened a new warehouse in a move to streamline its operations and manage the company’s growth in the Sydney market. New South Wales Espresso Mechanics Inventory Supervisor Keith Phillips says the move “down the road” from its Station Road facility to Stanton Road in Seven Hills was in response to the company’s expansion. “The time was right. We outgrew where we were and given our growth, especially now that we’ve expanded our services to big brands such as Bunnings and Coffee Club, the decision was necessary. When I started at the company four years ago the warehouse held about 200 pallets of inventory. Now we can stock 1000.” Prior to the move, Espresso Mechanic’s technicians and spare parts were housed at Station Road. Its machines were stored…

“WE KNEW THAT COFFEE EXPECTATIONS WERE HIGH AND THE COFFEE SCENE WAS SO IMPRESSIVE. HOW COULD YOU NOT LOVE MELBOURNE COFFEE?” Heston Blumenthal is one of the most celebrated and talked about chefs in the world. Over the years the media have questioned the British icon on everything from his distinctive black glasses frames to his uncanny ability to trick the mind and senses into believing fruit can actually taste like meat. But when BeanScene sat down with the revered chef to talk coffee and what his earliest coffee memories were, we touched on a subject Heston had never encountered. “No one has ever asked me that before,” he says, perplexed. “Well, my dad had an office in Oxford Street, London, opposite Selfridges. My mum would sometimes take me to…

In the city that never sleeps, one would imagine caffeine fuels a decent portion of New York’s 8.4 million people. Sure, there’s a Starbucks on each street corner, sometimes two on the same block, and endless diners serving bottomless jugs of filter coffee. But if you look carefully among the unassuming laneways, holes-in-the-wall and small art deco buildings in Midtown, West Village, and the Financial District, there lies an Australian owned company teaching New Yorkers that there’s more to coffee than a personalised takeaway cup. Bluestone Lane is the brainchild of Melbourne-born Nicholas Stone. A former Australian rules footballer and investment banker by trade, Nicholas says the decision to start a business venture in New York was pretty simple. “I went to the Big Apple as part of my education,…

Costa Rica is often described in the media as a “progressive nation”. Perhaps this has something to do with the fact that the country of 4.8 million people abolished its armed forces around 1948, introduced some of the world’s strictest anti-smoking laws, banned recreational hunting, and vowed to become carbon neutral by 2021. When it comes to coffee production, Costa Rica’s progressive approach is no different. It was around 1796 when the country began experimenting with profit generating crops. In 1809, Catholic priest Father Felix Velarde started coffee cultivation with seeds from Panama, Cuba, or Jamaica – depending on who tells the story. Records at the time show that coffee was mainly used to cure headaches, more of remedy than a drink to be enjoyed. Fast-forward to 1890 and that…

Seeing the same smiling faces in a café daily is something that keeps customers coming back day after day for their morning brew. In the last edition of BeanScene I wrote about how to find the right people through a strong recruitment and training process. This time I will be exploring how to ensure your staff continue enjoy their job, and therefore hopefully stay with your business for longer. Keeping good staff happy is not only going to mean they will enjoy working more, and therefore give your customers a better experience, but will also mean you spend less time and money hiring and training new staff. Remember, every time you need to hire someone, this means paying for advertising, spending time interviewing, doing paperwork, and training. One of the…

The city of Dublin is renowned around the world for its classic pubs, cobbled streets, and homegrown band U2. But that’s not all. In June, local business owners will open their arms – and doors – to the international coffee community when World of Coffee (WOC) hosts the World Barista Championship (WBC) and World Brewers Cup Championship. Director of Urbun Café Katie Gilroy hopes that visitors will immerse themselves in the city’s thriving café culture, and leave with a greater appreciation for the community’s efforts to grow specialty coffee. “Five years ago we were better known for our pints of Guinness and cozy pubs. Our burgeoning coffee scene is nothing short of a modern phenomenon,” Katie says. “I hope people see the Dublin I see and manage to get even…

The Australasian Specialty Tea Association (www.aasta.asn.au) is devoted to growing the Australasian specialty tea market by supporting industry members with information, education, inspiration, and opportunities to network and collaborate. AASTA continues to be devoted to growing the Australasian specialty tea market by supporting industry members with information, education, inspiration, and opportunities to network and collaborate. This AASTA vision was the cornerstone of Nathan Wakeford, our founding President for the past four years. As the new AASTA President, I feel that AASTA has a new energy. The expanding specialty market has seen success in recent years in the HORECA (hotel, restaurant, café) sectors, and out-of-home consumption. As such, AASTA is planning to meet the changing trend towards consumer health benefits with the return to fine loose tea service. It takes both…

To say that stretching competitions over three weeks has been without its challenges would be a lie. To say that we’re not proud of what we’ve managed to achieve would be doing ourselves a disservice. When the call came from World Coffee Events (WCE) to say that the World Latte Art, World Coffee In Good Spirits, and World Cup Tasters Championship were all being staged at Hotelex in March, we knew we were facing a unique test. To complete a season of regionals, host a round of nationals and help three Australian champions feel ready to board a plane to China, all within less than a month, was going to be a push. With the ASCA Board, guilds, competitors, and volunteers positioned around the country, many of who work full…

Each competition year we discover new trends, methods, and a fresh appreciation for the ways coffee preparation has advanced, and this year was no different. Melbourne-based barista Sam Low of Code Black Coffee won the Huhtamaki New Zealand Barista Champion, and Calvin Ko of Little Rogue in Melbourne won the NZ Latte Art Championship from 27 – 29 February in Wellington. Announcing the results for the barista championships was both an exhilarating and heart breaking moment. Any of the six competitors could have proudly represented NZ on the world stage – quite literally, just 2.5 points separated the top three placings. What was interesting about this year’s results was that both Sam and Calvin used Melbourne as a platform for training and then returned back to their homeland to compete.…

Shae brought a strong crowd of supporters to Panama Dining Room in Melbourne’s Fitzroy on the evening of 10 March to watch the country’s best mixology baristas creating coffee based cocktails. “It’s unbelievable to be this year’s national winner. I’ve worked as a barista for the past 17 years and the whole time I’ve watched people win these competitions – people I aspire to be like – and now I’ve won,” Shae says. Shae produced two Irish Coffees and two coffee-and-alcohol-based signature drinks using event sponsor Galliano Ristretto. His Irish coffee consisted of 25-millilitres of Connemara peated single malt Irish Whisky, Rapadura sugar made into a syrup, a Costa Rican Caturra honey-processed coffee from Finca Las Julias put through V60 pour over, and whipped cream to garnish. “This resulted in…

Hugh has kept the barista title within the Ona family for the second year running after Company Director Sasa Sestic won the event in 2015. The Australian Barista Championship was held at the Melbourne International Coffee Expo (MICE). It was a close battle between the top six competitors, with Veneziano Coffee Roasters’ Jade Jennings placing second, and Axil Coffee Roasters’ Matthew Lewin taking third place. “It’s an amazing feeling,” Hugh says. His routine put the spotlight on varietals and the importance of embracing more abundant ways to make coffee. “The industry has access to standard common varietals and I wanted my routine to demonstrate how we can get the most out of them. We have a deep understanding of sourcing, processing, and roasting but I’m confident we can lift the…

MFC Roasters will have a café presence at the Good Food & Wine Show from 3 – 5 June at the Melbourne Convention & Exhibition Centre. MFC will feature a corner café with brew bar and seating, and display its range of coffees including MFC’s 2016 Australian International Coffee Award-winning silver medal, Seasonal Blend No.1, alongside its popular Capital and Organic Roasts. “I’m pleased that MFC Roasters received an invitation from event organisers, and we look forward to producing a fantastic specialty coffee experience for show attendees,” MFC’s Justin Mellors says. The Good Food & Wine show celebrates the best in food and beverage that Australia has to offer. With hundreds of local and international exhibitors, the event is set to attract thousands of visitors looking to indulge their foodie…

How quickly the year has flown. Twelve months ago I was preparing to compete in the Australian Latte Art Championship, with only hopes and dreams to become the national champion let alone the World Champion. Yet, here I am, a year later, passing the baton onto Ben Morrow of Sensory Lab, who I have no doubt will carry the flag proudly to the World Latte Art Championships in Shanghai, China (Ben starts his Espresso Yourself column in our June edition). It saddens me to say that this will be my last one. I have thoroughly enjoyed bringing you my original patterns. What makes me most proud is that I’ve presented you with creative designs. I’m sure at times you’ve found some of them challenging, but once you persist the proof…

I’ve spent 20 years honing my skills as a coffee roaster, tasting thousands of coffees along the way. In 2013 I was co-head judge at Taste of Harvest in Uganda with the Coffee Quality Institute’s (CQI) Director of Q Grading and Education, Trish Rothgeb, and other Q Grade instructors from Gather Coffee Company in San Francisco. I must admit, I was surprised at how well calibrated I was with them. My attitude back then was: “Why would I want to do a six-day course when I can already taste?” In my own head, I was confident I was a great coffee taster. Surely two Australian International Coffee Roasting (AICA) Champion titles under my belt meant that I had a somewhat good tasting palate. But sometimes you doubt yourself. I did…

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,…

Every month we highlight the digital coffee community, hearing from CoffeeSnobs and Twitter, Facebook, and Instagram followers. For more information visit www.beanscenemag.com.au GROVER MCBANE Grover McBane is a seven-year-old rescued Border Collie living in inner Sydney. After a life of neglect, Grover escaped from the backyard where he had been chained, only to be picked up by a ranger and taken to Sydney Dogs & Cats Home. Thin and fragile, he was taken into foster care by one of the staff at the pound (that’s me – Claire Garth) so that he could recover in comfort. My family fell in love with him the minute they met him, and he hasn’t left our side since. With a lot of love, Grover has made a full recovery, and is…