Indholdsfortegnelse for Oct/Nov 2017 i BeanScene

For the October cover of BeanScene we decided to shoot something new, refreshing, and delicious. For the past five years, espresso martinis have been one of the top cocktails of choice around the country. During the shoot at Grinders Coffee’s flagship store in Carlton, Victoria, we asked our trusty cocktail maker Craig Williams the reason behind the craze, and his answer summed it up perfectly. “What’s not to love?” he said. “Bartenders produce a zillion espresso martinis every week and it’s down to three things: they're delicious, they give you a caffeine hit, and we live in one of the world's most progressive coffee cities." Grinders Coffee sees the potential to take its reach further with the development of its new X-tract martini mixed. See page 34. “It’s a 100-per-cent…

“THE ONLY GUARANTEE IS EXPERIENCE. MY FATHER [ALFIO GENOVESE] TAUGHT RAY AND I HOW TO MAINTAIN A HIGH-QUALITY PRODUCT AND HOW TO MANIPULATE IT TO PRODUCE A CONSISTENT TASTE.” Since 1975, Danny Genovese has enjoyed the same morning routine: commute to the family roasting facility in Coburg, Victoria, open the same factory doors his father once did, greet the staff, and test the latest blend. Ten months after he bid a formal farewell to his official duties, Danny visited the roastery for this interview and proved some habits never die. “Give the blend to the boss to try,” said Danny’s brother, and now company Managing Director, Ray Genovese. As Danny took a sip and savoured the Arabica blend, his face indicated it wasn’t quite right and he told the roaster…

James Banman has always based himself in creative and community-centric locations. For 15 years, James and his partner Carol worked in Silicon Valley in the US, a tech and software paradise for companies such as Apple, Facebook, Google, and Oracle. James worked in sales management for a global IT company while Carol worked for several start-up medical device companies. Seventeen years ago, they left the entrepreneurial hub to follow their passion for food and wine in McLaren Vale, South Australia, a small rural town famous for its red wine production. James and Carol joined the Shiraz community and started a small vineyard, but they were driven to do more than grow grapes, and considered coffee roasting. James admits having a “small entrée” to the coffee world thanks to his friends at…

“BARISTAS ARE ACCUSTOMED TO AWKWARD NON-NEUTRAL POSTURES AND MANOEUVRES THAT PREDISPOSE THEM TO INJURY.” When we think of physically demanding jobs, labourers, fire fighters, lumberjacks and farmers come to mind. But spare a thought for baristas. Just because they don’t lift large volumes of bricks, or cover hundreds of kilometres a day, doesn’t mean their work isn’t taking its toll. Each week, baristas spend hours on their feet – grinding, tamping and serving coffee. Most are exposed to awkward hand movements and must exert excessive force through their wrists forearms, elbows, and back. According to the Australian Government Australian Safety and Compensation Council, hand and wrist injuries are the most common work-related injury type. They account for one third of all workplace injuries, and result in about 8,400 hospital admissions each year,…

On the wall of the Apo Angra Kange Co-operative (AAK) offices in Goroka, Papua New Guinea, is an article about how a family has finally been able to send their young son to school. In the article, a photo shows a young boy, Ukuni, smiling shyly. It’s a picture that Brian Kuglame, Project Co-Ordinator at AAK Co-op, refers to frequently when he’s talking about the coop and what its aims are. “Everything we do is for him, his brothers and sisters. It’s their future. Everything we do is so they can go to school, to hospital when they need to, and have a safe home,” he says. When Brian talks, there’s no missing the emotion. There’s a sense that he’s not wasting time pushing ahead with the co-op’s objectives. It’s…

Do you ever stare at online ads thinking about the fact that you haven’t updated your résumé for three years? The idea of having to sell yourself with just words on a page can be quite daunting. Rest assured, being on the other side of the fence can be just as difficult. I’ve spent a lot of time interviewing for many different types of roles at Mocopan. I’ve spent even more time sifting through résumés to decide who to interview in the first place. In this column, I will share my tips on what really makes a résumé stand out, and the dos and don’ts for résumé writing. To start, let’s talk about why a good résumé is important. If you are looking for a job as a barista, the good…

Hello from the Australian Subtropical Coffee Association, known as ASTCA. We are delighted to have this new regular column in BeanScene to shine a light on locallygrown coffee. Many roasters and baristas are now familiar with Australia’s coffee producing areas, and have come to explore local farms through facilitated visits. For the past two years, I have run tours of local coffee farms and introduced roasters and baristas to the producers, practices, landscape, and flavours of Australian grown coffee. The level of engagement and excitement from those who have made the trip has been fantastic, and it is this interaction with our local farms and farmers that we want to grow. The key message is that there’s no need to go overseas to visit origin – you can do it…

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 from 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 organises events for The Sydney Tea Meetup. 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. Aaron Dongsu Shin is the 2017 ASCA Australian Pura Latte Art Champion. Originally from Korea, Aaron studied architecture and joined the…

KUVINGS C7000 COLD PRESS JUICER The Kuvings ultimate Cold Press Juicer C7000 juices whole fruit with less preparation time required. It delivers high yield when juicing fruit and vegetables. It retains more flavour and nutrients with no separation, real colour and tastes delicious. The C7000 features a slim and stylish chassis. It is available in white, black, burgundy, silver, and gold. Best of all, it’s easy to use and easy to clean. This product is ideal for cafés wanting on-demand cold press juicing. RRP $799. For more information, call 02 9798 0586 or visit www.kuvings.com.au E-SYRUPS E-syrups is a family business with many years experience in the café and hospitality game. Its range of coffee syrups have been brought about from bad experiences in product, prices, and a lack of…

“I WANT TO BE SOMEONE WHO’S DIRECTING FASHION AND TRENDS, NOT FOLLOWING TRAFFIC.” Kirsten Tibballs knows the pressure of training and competing for a World Championship. She understands how nerves and shaky hands can affect a performance, and how time is of the essence when attempting to assemble a signature creation. Just as Ona Coffee’s Sasa Sestic is Australia’s more recent World Barista Champion in the event often defined as the “Olympics of coffee”, Kirsten is Australia’s more recent reigning champion in the World Pastry Olympics. Unlike the annual World Coffee Championship which consists of a 15-minute routine, the Pastry Olympics is held every four years in Germany and consists of a 13-hour performance. “In our version of the Olympics, we train about 40 to 50 hours a week for two…

Every Friday evening, swarms of Melbourne’s office workers leave their deadlines behind and seek relief in many of the city’s bars and laneway vendors. Beer and wine are popular choices, but those seeking a little more pizzazz to kick-start their weekend turn to what is arguably the city’s number-one cocktail of choice – the espresso martini. For the past five years, the espresso martini has enjoyed it’s time at the top of the cocktail chain, and there’s no signs of its popularity fading anytime soon. To keep its momentum, Grinders Coffee has been busy developing its new Coffee X-Tract espresso martini mixer. Grinders Coffee Innovations Manager and Master Roaster Levent Doganay is the man responsible for developing the pure coffee extract. “Grinders wanted to create a product with a variety…

For those workaholics among us, “switching off” when going on holidays can be tough. Do you ever find your mind wandering back to the workplace questioning: I wonder how many coffees we made today? Did we make more lattes or more espresso? Was the coffee machine functioning well? Did the staff remember to clean the coffee machine? While I like to promote a healthy work-life balance, for those of us who can’t handle being disconnected, telemetry is the best invention since Skype to keep café owners and operators connected to the daily activities of their café remotely. Thanks to the internet, access to information and live data feeds at the click of a button have changed how people communicate – and in the world of machine technology, it’s the future.…

Water makes a long journey to get to our drinking tap – from its starting point as rainfall over mountains, through the natural environment, treatment plants, and pipes. Along the way, it picks up a little bit of everything it touches, including minerals, rust, and organic residues. These vary, which is why water tastes different depending on its location. Mineral composition greatly affects the taste of drinking water, the wellbeing of machinery that uses water, and the taste of the coffee we brew with it. There are many different minerals found in drinking water. The total amount of these dissolved minerals is referred to as total dissolved solids (TDS), and is usually measured in parts per million (ppm) or milligrams per litre (mg/litre) units. See breakout box. TDS concentration can…

When ASCA first started, the Australian specialty coffee community was small. It was a vehicle for like-minded industry members to bounce ideas off one another, share opinions, successes, and work together on issues affecting the industry. Over time, the association has worked hard to adopt international quality standards for its competitions, and has developed a community network no longer considered “small” but “thriving.” As we near closer towards the end of 2017, we reflect on a successful year of events and association wins. In March, ASCA hosted all five Australian National Championships under the one roof at MICE, the first time we’ve been able to do that in a while. Our national champions went on to represent the country at their respective world events – with two more to come…

I recently attended a meeting where the topic turned to personal heroes, and the seemingly simple question stumped me for a moment. Thinking of the literal word hero, I first considered comic book superhero Superman or Wonder Woman, who constantly save lives and sometimes, the world itself, in the movies. I dismissed the idea and decided to look deeper. The conversation brought up numerous options, from business visionary Richard Branson, entrepreneurial genius Steve Jobs, tennis legend Roger Federer, comic Ellen DeGeneres and former first Lady of the United States, Michelle Obama. Interestingly, none of the “heroes” were selected for their hefty bank accounts or accomplishments, but for their character. Each uses their unique position of power for greater good, such as starting charity work, encouraging dreams, or inspiring young talent. It’s their…

“I HATE THAT CONSUMERS ARE ONLY DRIVEN BY THE IMAGE OF ONE TYPE OF PRODUCER, A JUAN VALDEZ COOKIE-CUTTER STEREOTYPE WITH A HAT AND NO SHOES. THAT’S NOT A TRUE REPRESENTATION OF THE PRODUCERS I KNOW.” There are some voices more iconic than others. Actor Morgan Freeman falls into that category, as does Tour de France commentator Phil Liggett, announcer Craig Willis, and Has Bean Coffee Managing Director Stephen Leighton. Since 2012, Stephen has become synonymous with the World Barista Championship (WBC) – not for his coffee-making prowess, but for his ability to make each barista name sound as important and as elongated as announcing Floyd Mayweather to the boxing ring. Stephen has emceed every WBC since 2012, including Vienna, Melbourne, Seattle, and Rimini. Whether you see “the ginger from the Midlands”…

Quite often, when a café uses a chalkboard to highlight “the latest single origin from Ethiopia”, a barista will get excited at the opportunity to educate the customer on the taste profile of the coffee and the meaning of the term “single origin”, which can be simplified to a coffee sourced from a single estate. Some cafés will offer customers an educational flavour card that describes where the single origin comes from, the terroir of the farm, its climate, altitude, and taste notes. In the dairy industry, the same theory of single origin applies. Camperdown Dairy produces Jersey milk from a single origin farm. Camperdown Dairy Company Business Development Manager Michael Farr says the words “single origin” have transitioned into the mainstream vocabulary of café customers, but not many cafés,…

For lovers of the movie Happy Feet, you’re in for a treat. In the movie, you might recall the character Lovelace, the rockhopper penguin. He’s a distinguished character because of his beak and bright yellow crests. He’s also the top of the pecking order in the penguin colony. Like him, if you can master this design, your customers will be tapping their feet in joy as well. This pattern is no easy feat. A few years ago I was looking to create an original pattern that combined all my skills for the Australian Specialty Coffee Association (ASCA) Southern Regional competition. I first taught myself how to create the penguin head, which I thought looked realistic, but my friends didn’t think so and told me it needed to be modified. So, I worked hard to develop…

It wasn’t so long ago that we invited each other over for tea, or arranged social outings in tearooms around town. Today, we talk of “going for coffee” or “meeting at a cafe” because the bean’s influence is so prevalent on our daily lives and vernacular. According to Roy Morgan Research, Australians still drink more than a cup of tea a day on average, but our tea culture seems to have vanished from the public consciousness. David Lyons, tea consultant at 18ThirtyFour, says it’s not that Australia doesn’t have a modern tea culture but that, at present, it’s “confused”. “Tea culture in Australia is confused for a few different reasons. The obvious one is that we come from different cultural backgrounds and so we’re all bringing different tea cultures with…

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 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 Clandestino Roasters 59 Rene St, NOOSAVILLE Emjays Coffee Shop 6, Zanzibar Resort, 47-51 Mooloolaba Espl, MOOLOOLABA Emjays Coffee Shop 12, Coolum Beach Retail, 1782 David Low Way, COOLUM BEACH Emjays Coffee Shop GA,…

On 19 August, the stage was set at L’affare Roastery in Wellington for New Zealand’s top 16 baristas to compete in the 2017 Meadow Fresh New Zealand Barista Championship. The aroma of green beans and hessian sacks filled the room, echoes from the old warehouse could be heard in the background, and a roaster sat front and centre to remind guests of the functional space. Baristas old and new to the industry brewed specialty single origin coffees, and tried their hand at latte art in hope to fly the flag for New Zealand at the World Barista Championship (WBC) in Seoul. On day one, each competitor demonstrated why they deserved to be on centre stage. They had 15 minutes to present four espresso shots, milk drinks, and signature beverages and take the judges…