Innehållsförteckning för 39 från BeanScene

For the June edition of BeanScene, we couldn’t think of a more fitting tribute than to celebrate the incredible talent of the new World Barista Champion – Sasa Sestic. Over at Ona Coffee in Canberra, a very busy Sasa took the time to replicate the winning signature drink he presented at the World Barista Championship (WBC) in Seattle, United States, for our cover shot (more page 36). “It was such a treat to have Sasa reproduce his winning coffee for our covershoot. What’s unique about this drink is that there’s more to it than meets the eye. It’s a simplistic looking presentation, but the creativity and thought process behind it is impressive,” says BeanScene Editor Sarah Baker. To create his signature drink, Sasa applies carbonic maceration to wine grapes, pressing…

With the recent crowning of our own Sasa Sestic as the 2015 World Barista Champion, the Australian coffee scene continues to dominate the international spotlight. And why shouldn’t it? Few can argue that Australia’s specialty coffee industry is currently thriving as one of the strongest on the planet. Our baristas regularly place in international competitions, supported by strong roasting operations that are purchasing some of the best beans in the world. The strength of the industry is reinforced by a discerning consumer, who expects a high quality coffee from almost any outlet they visit. Although independent cafés have played an important role in increasing quality, we cannot overlook the contribution of our impressive coffee chains. Coffee chain businesses currently make up 30 per cent of the total café market, meaning…

The World Barista Championship wasn’t the only exciting event taking place in Seattle, United States in June. Thirty-five brewing champions from across the globe travelled to the Washington city to compete in the World AeroPress Championship on 9 April. A crowd of supporters and competitors gathered at the WithinSodo venue for an evening of music, competition, and celebration. Competitors had eight minutes to replicate their own recipe using La Perla del Café coffee from Costa Rica for their brews. Lukas Zahradnik of Green Plantation Coffee in Slovakia won the title of World Aeropress Champion 2015. Nick Hatch of Eight Ounce Coffee in Canada won second place, and Kaye Joy Ong of Habitual Coffee in the Philippines won third place. Ben Richardson of Pablo & Rusty’s represented Australia at the event…

Nest Bistro Coffee Bar is situated in the leafy suburb of Walkerville Adelaide. Managing Director Jim Christou who came from a retail background felt that there was an opportunity to open a bistro offering great coffee and amazing food. Hence the conception of Nest with an offer that does not have a timeframe to enjoy great coffee, food, atmosphere and service. Open 7days for breakfast, lunch and dinner with coffee available at all times. Nest was one of the first in metro Adelaide to introduce Giancarlo Coffee with great reception from all. We have furthered our love of coffee by sharing single origin and cold drip to ensure the journey for the love of coffee continues for our customers. We pride ourselves in having loyal customers that continually support us…

It’s been said that somewhere in the world it’s beer o’clock. To honour this tradition, BeanScene met with Axil Coffee Roasters’ Dave Makin and Brewcult Director Steve “Hendo” Henderson at The Alehouse Project bar in Brunswick – at midday. Rather than seeing a precession of frothing beers aligning the bar counter, bottles of brewed coffee took their place. “We’re here to find the perfect coffee accompaniment for an imperial milk stout,” Hendo says. “By itself this black imperial milk stout is delicious. It has chocolate notes thanks to the dark roasted malt, next to no bitterness, and sweetness thanks to the addition of unfermentable lactose sugar. But I want to take it to the next level. That’s where Dave – and the coffee – comes in.” Hendo, like many other…

London has had plenty of experience when it comes to throwing a celebration. The city was jubilant at the wedding of the Duke and Duchess of Cambridge, it showed national pride when it hosted the 2012 Olympics, and put on a Diamond Jubilee bash for its queen like none other. It comes as no surprise then that London knows how to put on a festival – even for coffee. From 30 April – 3 May at London’s Old Truman Brewery, coffee took centre stage in the city that was once better known for its tea. Event organisers described the demographic as a “hybrid”, suitable for trade professionals and coffee novices of all ages and walks of life. In its fifth year, the London Coffee Festival attracted 23,642 visitors, the highest…

What does “organic” mean to you? If you’re environmentally inclined or have a particular interest in health, organic produce is often the preferred choice as it is free of synthetic chemicals for which the long-term effects are unknown. Australasian Specialty Tea Association (AASTA) member Corinne Smith is a firm believer in sourcing organic tea. She and Amara Jarratt co-founded The Rabbit Hole Organic Tea Bar in Sydney. Their brand name clearly states up front what the business is all about. “We should all be considering buying organic for tea and everything else we put into our bodies,” Corinne says. “The more we learn about what pesticides are doing to us and the people who farm with them, the more we realise we need to minimise them and return to more…

For more information visit www.beanscenemag.com.au SAMANTHA CHANDLER I grew up in Newcastle, New South Wales, pursuing art as a way of challenging myself. After art school I found my second passion – working in hospitality . I loved the team environment and eventually found my place behind the expresso machine and on my way to Melbourne where I found so much more to learn about coffee. It’s such an enormous world, perhaps evolving too fast for us to really understand what we’re doing until later.There seems to be a limitless potential to work on your own skills and knowledge. I think this is why I love coffee. I could never finish devouring the expanse of information that’s out there the imbedded in our culture, our practice, and our…

From 16 – 18 June, the world’s eyes will be on the Swedish city of Gothenburg when the world’s best baristas unite to show-off their artistic talent in the World Latte Art Championship (WLAC). Australia’s Caleb Cha of Cafenatics in Victoria will be flying the country’s flag after winning the Australian Specialty Coffee Association (ASCA) Pura Australian Latte Art Championship, which took place at the Melbourne International Coffee Expo in March. To help him on his way to world champion status, Caleb has been training at Veneziano Coffee Roasters in Melbourne. Veneziano has had plenty of experience, training Australian and world champion contenders including Craig Simon, Jen Marks, Erin Sampson, and Dave Makin. Most prominently, Veneziano is home to two of the country’s WLAC accredited judges, Lance Brown and Craig…

DAIRY FARMERS Quality milk makes quality coffee. Dairy Farmers milk has been providing quality milk since 1900, so it’s no wonder it is Australia’s most trusted milk brand. Dairy Farmers won the milk category of Readers Digest’s Most Trusted Brands in 2014. Milk plays an important role in the overall flavour of coffee, so why risk using anything but the best? With year-round consistency, Dairy Farmers is the tried and tested brand endorsed by industry leaders. The most popular variants include Original (full fat), Lite White (low fat), and Skim (no fat). These products are available in New South Wales and Queensland. Dairy Farmers milk – supporting the Australian coffee industry for over 12 years. For more information visit www.dairyfarmers.com.au FRANKE A200 The Franke A200 is designed to make the…

On a balmy night in Madrid, Spain in 2000, Giro Maurici stumbled across a tiny shop down an unassuming laneway called San Ginés. At 3am the 121-year-old venue was “pumping” as Giro recalls. “There was dancing, drinking, and laughter coming from this one shop with a line of people queuing to get it,” he says. It wasn’t a nightclub. It was a chocolateria serving just one style of chocolate and one style of churro, a traditional Spanish donut. “The waiters wore crisp white shirts with bow ties, and carried service trays with the tips of their fingers. It was an experience that stuck with me,” Giro says. Giro spent the next few years travelling, studying, and working. He joined the corporate world and perfected the art of spreadsheet data collection…

Growing up on a dairy farm in South Africa, Frosty Boy CEO Dirk Pretorius never considered how his love for dairy cattle would help him leverage into Australia’s $542 million specialist dessert and beverage market. “Dairy is my love, and manufacturing is in my blood. It was a privileged time to work on a dairy farm in my youth,” Dirk says. “I think my love for dairy cows is what got me into the industry, and the dynamics of manufacturing is what keeps it interesting for me every day.” Dirk studied animal science at the University of Pretoria in South Africa, before immersing himself in the dairy industry. He became a shareholder for a dairy processing facility, and later took on an executive role within distribution for Parmalat South Africa.…

In the successful Austin Powers movie Goldmember, a clone of Mike Myers’ character Dr. Evil was made to look identical in every way, except size. Despite being one-eighth the height of Dr. Evil, the miniature clone named Mini-Me, proved to be just as powerful and an effective fighter as his larger counterpart. The same can be said of the new La Marzocco Linea Mini. “The Linea Classic is still La Marzocco’s most popular and most recognised commercial machine on the market, so we have taken that strength and adopted it to a smaller unit,” says Tom Beaumont, La Marzocco Australia General Manager. “Like the Linea Classic, the Linea Mini is sleek and classic in its design. It doesn’t look scary and complicated. You don’t have to know lots about brew…

A coffee machine is arguably the single most important piece of furniture a coffee venue possesses, be it a hole-in-the-wall café, mobile coffee van or dedicated coffee house. Likewise, it’s an important piece of equipment in any good hospitality venue. Just like buying a car however, there are many key decisions to ponder before taking the plunge into what can be a café owner’s biggest investment. Budget, size, specifications, features, capacity, durability, output, quality, and design considerations must be addressed. Espresso machine technology is at its highest peak as machine manufacturers strive for extraction perfection and consistent quality in the cup. To help make an informed purchasing decision, the team at BeanScene has collated a comprehensive list of available commercial espresso machines of two-group onwards, available in the Australian market.…

Watching a competition final of any nature is exciting and nerve-racking at the same time. I covered my eyes in the final seconds of Essendon’s AFL premiership win in 2000, I sat on the edge of my seat when Novak Djokovic won this year’s Australian Open, and I may have shed a tear in the season four finale of Offspring. But while watching Ona Coffee’s Sasa Sestic take the title of this year’s World Barista Championship (WBC) in Seattle, United States, the only emotion that followed was an immense sense of pride. Pride for an Australian to be recognised as the best in their field, and pride for Australia’s specialty coffee community. Sasa had attempted to win the national title for the past seven years, but Australia’s high calibre of…

Ask Australian Specialty Coffee Association New South Wales Chairman and Grinders Coffee National Brand Ambassador Shae Macnamara what he thinks a barista’s ultimate goal should be, and his response is simple: “To produce a delicious and consistent coffee, time and time again.” In theory it should be, but Shae says consistency still remains a common barrier for baristas. Xcelsius technology installed in the Rancilio Classe 9 and Classe 11 espresso machines is aiming to tackle this problem head on, with the use of temperature profiling. “Temperature profiling allows baristas to change the temperature of the extraction over the three extraction phases. This enables the release of different flavour profiles from a single bean or a single blend with almost infinite adjustability,” Shae says. “What this means, essentially, is greater power…

When Australian Barista Julian Dammenhayn won his ticket to participate in the second series of reality TV show Barista & Farmer, the words “reality TV” sparked a little fear within. “Straight away I thought of shows like MasterChef, Survivor, and Big Brother where the lives of contestants are played out in front of the camera. Would there be judges critiquing every move, and eliminations one by one?” Julian questioned. Rather than embracing public voting, gossip and cliffhanger challenges, the talent show is dedicated to the world of specialty coffee and education. Former Italian Barista Champion Francesco Sanapo created the concept in collaboration with the Rimini Fiera expo and Sigep expo. Ten baristas from all over the world were invited to experience the life of a coffee farmer in an origin…

MAD ABOUT COFFEE & TEA Shop 2/3 Parap Place, Parap, Northern Territory 0820 Open weekdays 7.30 – 5.00pm, Saturday 7.30 – 1.30pm 0409 012 644 In the past 12 years Faith McMurtrie has been a management consultant in Melbourne, set up a business in Queensland, and is now busily running Mad About Coffee & Tea, a multifaceted coffee shop in Darwin. “When my partner and I came to Darwin four years ago there weren’t too many people doing specialty coffee,” Faith says. “Now there’s a group called the Baristas of Darwin who run smackdowns around the city, and there’s new cafés putting a lot of time and effort into training their baristas.” Faith has played no small part in inspiring Darwin’s specialty coffee industry. As a certified trainer, Faith runs…

The team that brought the Melbourne International Coffee Expo (MICE2015) to the people of Victoria is heading north this September to host The Coffee Experience in Sydney. For three days, The Royal Hall of Industries in Moore Park will come alive when Sydney’s coffee community comes together to celebrate the best of Australia’s coffee industry. “Melbourne had its turn in March, now it’s Sydney’s chance to show the industry what it’s made of. Australia’s coffee community is incredibly tight but we want The Coffee Experience to demonstrate that Sydney’s coffee culture is just as vibrant, leading, and exciting as Melbourne’s,” says Show Director Simon Coburn. The Coffee Experience debuted in 2014, with the inaugural event welcoming almost 4000 industry professionals and coffee enthusiasts. The Coffee Experience was the most successful…