Issuu

OCTOBER 2026

A World-Class Coffee Magazine

Polar express A “workhorse” gets an upgrade

$8.95 (inc GST) NZ $11.95 No. 105 ISSN 1449-2547

2026 BeanScene Roasters Directory

How Chris Maybury built Beta Coffee

Creating the ultimate coffee run

Inside the prep for the World Barista Championship

CONTENTS

OCTOBER 2026

Magazine

50 60 76 12 NEWS 14 CRUNCHING THE NUMBERS New data reveals the top opportunities for cafés. 16 BETA BY DESIGN Chris Maybury talks pre-batch espresso and how he built one of the world’s best coffee shops. 20 WEGA’S NEW WORKHORSE The new machine from the brand known for pumping out volume under pressure. 24 THE ULTIMATE COFFEE RUN Coffee’s role in a pavement-pounding phenomenon. 82 ESPRESSO YOURSELF Amy Zhang shares her award-wining raccoon design. 84 2026 ROASTERS DIRECTORY More than 750 roasters feature in this year’s listings. 100 CAFÉ SCENE Venues across Australia for your hit list. 102 GET TO KNOW Talking Nepalese coffee with Cyriel van de Winckel.

Coffee Community 26 THE ROAD TO PANAMA A collaboration to crown the World Barista Champion. 28 AN ITALIAN ICON’S NEW CHAPTER How La Pavoni is investing in the future of espresso. 30 MORE THAN A MILK Bonsoy reflects on its origins, and what’s next. 32 BEYOND THE MACHINE From machine supplier to technology services partner. 35 RAISING THE BAR How the NZSCA is helping New Zealand coffee grow. 36 HOLDING OUT FOR A HERO The Coffee Industry Hero Awards are returning with three new categories. 38 BREWING CONNECTIONS Using café culture experience cities like locals.

Industry Insights 40 BREAKING AMERICA Melbourne’s The Bean Cartel is going international. 42 LEVELLING UP LACTOSE FREE The revolutionary tech behind MILKLAB’s reformulated lactose-free milk. 6

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44 BRINGING THE ENERGY Introducing a new caffeinated beverage for the café sector. 46 IN CONVERSATION WITH CAFETTO Supporting the future of Australian coffee. 48 THE FUTUREPROOF AUSTRALIAN ROASTERY Why flexibility is the new competitive edge. 50 CHAMPIONING INDIAN COFFEE The origin carving out a niche among Aussie roasters. 52 THE LOYALTY LOOP Removing a big impact to a café’s bottom line. 56 BUILT TO LAST Cocobrew talks expansion and long-term partnerships. 58 BEYOND THE BEANS A new solution for roasters to help cafés retain customers. 60 SCALING AMAZING Learning from a Japanese success story. 62 RETHINKING COFFEE PACKAGING How Trimatt is helping roasters have greater control. 64 COOKIECUTTER CAFÉNOMICS Can cookies help drive coffee sales?

Equipment and Technology 66 A DECADE IN THE MAKING Coffee Machine Technologies unveils the Viper Aurora. 68 THE ENDTOEND ADVANTAGE One partner supporting every stage of coffee production. 70 BUSINESS CRITICAL Modern grinders as key performance drivers. 72 SUSTAINABILITY MEETS SMART TECHNOLOGY Empowering Australia’s coffee roasters. 74 BREW’S AWAY Everything you need to know about Fellow’s new grinder. 76 DARKSTAR GOES SUPERNOVA Darkstar Coffee reveals its new competitive advantage. 78 AROMA AS AN ASSET The aroma-capture tech creating new opportunities. 80 BUILT FOR THE FUTURE Redefining professional coffee preparation. 81 REDUCING SIZE, IMPROVING QUALITY How the right size-reduction equipment impacts quality.

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Magazine

CHIEF EXECUTIVE OFFICER Christine Clancy christine.clancy@primecreative.com.au PUBLISHER Sarah Baker sarah.baker@primecreative.com.au GROUP MANAGING EDITOR Myles Hume myles.hume@primecreative.com.au EDITOR Daniel Woods daniel.woods@primecreative.com.au JOURNALIST Meg Kennedy meg.kennedy@primecreative.com.au ART DIRECTOR/DESIGN Daz Woolley

PEP Artisan Bakers, Highpoint Shopping Centre, 120-200 Rosamond Road, Maribyrnong, VIC 3032

For the October issue, the BeanScene team headed to Highpoint Shopping Centre in Maribyrnong, West Melbourne, to photograph one of the first Wega Polars to land in Australia. At PEP Artisan Bakers’ new kiosk within the food court, the three-group espresso machine shares counter space with almond cornetti, pane e pizzico, kalamata sourdough, and other delicious treats from the local bakery. The machine was one of the first of its kind installed in Australia, meaning PEP was one of the first businesses to gain access to the equipment after its launch at Melbourne International Coffee Expo (MICE) in March. With the afternoon rush of shoppers surrounding the kiosk from all angles, photographer Charlie Kinross had his work cut out for him to capture the Polar in action. “We usually shoot cover images in cafés, where the counter usually backs onto a wall to provide a blank canvas. However, with a 360-degree-accessible kiosk, it was much harder to set up the image,” says BeanScene Editor Daniel Woods. “Charlie did a brilliant job of finding the perfect angle and capture the Polar pulling espresso mid-stream.” The machine is designed to perform in high volume, high demand venues – perfect for PEP’s bustling shopping-centre outpost. A World-Class Coffee Magazine “Its contemporary design complements all venues and fit-outs, while its aesthetic is pleasing on the eye and a great fit for any bar,” says Brett Dedman, CWE Regional Equipment Specialist. express “From a café or restaurant’s A “workhorse” perspective, it’s a confidencegets an upgrade inspiring machine to put on your bench. You know it will deliver the coffee you want.”

BUSINESS DEVELOPMENT MANAGER Charlotte Murphy charlotte.murphy@primecreative.com.au CLIENT SUCCESS OFFICER Caitlin Pillay caitlin.pillay@primecreative.com.au CONTRIBUTORS Jessica MacDonald, Amy Zhang, Jason Bond PHOTOGRAPHY Charlie Kinross HEAD OFFICE PRIME CREATIVE PTY LTD 379 Docklands Drive, Docklands, Victoria 3008 03 9690 8766 info@primecreative.com.au beanscenemagazine.com.au SUBSCRIPTIONS 03 9690 8766 subscriptions@primecreative.com.au BeanScene magazine is available by subscription from the publisher. The rights of refusal are reserved by the publisher.

OCTOBER 2026

Polar

For more information, visit beanscenemag.com.au

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$8.95 (inc GST) NZ $11.95 No. 105 ISSN 1449-2547

2026 BeanScene Roasters Directory Creating the ultimate coffee run

How Chris Maybury built Beta Coffee Inside the prep for the World Barista Championship

ARTICLES All articles submitted for publication become the property of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format. COPYRIGHT

BeanScene magazine is owned by Prime Creative Media and published by Christine Clancy. All material in BeanScene magazine is copyright and no part may be reproduced or copied in any form or by any means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information Prime Creative Media will not accept responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in BeanScene magazine are not necessarily the opinions of, or endorsed by, the publisher unless otherwise stated.

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EDITOR’S NOTE

Contributors Each issue of BeanScene we profile a few of our talented contributors.

Magazine

Amy Zhang is the 2026 ASCA Australian Latte Art Champion. Born in China, Amy is a Coffee Quality Institute-certified Q Grader and Barista Trainer, basing many of her latte art patterns on her favourite Disney films. Amy also won the 2022 ASCA Northern Region Latte Art Championship and the 2022 National title. She currently works at The Maillard Project in Brisbane, Queensland.

Jessica MacDonald is the General Manager of the NZSCA. Her career has taken her to Auckland, Melbourne, Sydney, and London. She’s worn many hats but remains a roaster at heart. Jessica has volunteered on the Rules and Regulations Committee for World Coffee events and judges in barista competitions and Cup of Excellence programs. Her favourite thing about the industry is the passionate people who care deeply about coffee and the growth of its community.

Jason Bond is the General Manager of Cafetto and a passionate active contributor for the coffee industry. With more than 15 years of experience across the coffee sector, Jason has built a career on relationships, people and products that keep the industry evolving. His love for coffee extends beyond the business, with a genuine appreciation in the craft and community behind every cup.

Find us online Like us on Facebook @BeanSceneCoffeeMag Follow us on Instagram @beanscenemag Follow us on LinkedIn @BeanSceneMag

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t’s a bit surreal to be writing my first BeanScene Editor’s Letter. For so many people in the Australian and New Zealand coffee industry, this is a publication that has long represented more than a magazine. It’s a reflection of the businesses, people, innovations, and stories that shape the region’s coffee community. To now have the opportunity to help guide those conversations is something I do not take lightly. While this may be my first time addressing you through our Editor’s Letter, it’s not my first chapter with BeanScene. Since joining the publication as a journalist more than a year ago, I have had the privilege of sharing the stories of countless café owners, roasters, technicians, trainers, equipment manufacturers, and just about every other type of professional whose passion keeps coffee moving forward. One of the things that has always struck me is the willingness of people to share their experiences and knowledge in the hopes of helping one another succeed. This role feels like a natural next step in a journey that has led me to greatly admire this industry and many of the people who make it what it is; people who we will continue to shine a light on. While there has been much discussion on the changes and challenges currently facing the industry, the foundations that have made Australasian coffee respected and revered around the world remain as rock-steady as ever. We place some of those changes and challenges under the microscope in this year’s much anticipated Roasters Directory, where we dive into the data drawn directly

from roasters around the region, showcasing exactly how they are currently viewing what’s happening around the region. The cover star of this flagship issue is Coffee Works Express, which is showcasing the all-new Wega Polar. More than a decade after the Wega Polaris started making its mark, this evolution is a new instalment design for venues that want to deliver quality at scale. Chris Maybury also shares what makes him tick. Barely a year after it opened, his venue Beta Coffee was named one of the best coffee shops in the world. Chris’ secret? A hospitality-centred mindset, making play a priority, and a desire to challenge the status quo. He also shares his perspective on the growing phenomenon of pre-batch espresso and why it works for him. Everyone at BeanScene would also like to wish the best of luck to Gabrel Tan and Hiroko Hanna Teramoto, who will be representing Australia and New Zealand respectively at this year’s World Barista Championship in late October. Gabrel has brought close friend, long-time rival, and current World Barista Champion Jack Simpson into his team ahead of the competition, and offers a glimpse into the mountain of preparation, planning, and refinement taking place before he takes to the world stage in Panama. Enjoy the issue.

DANIEL WOODS EDITOR BeanScene Magazine

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NEWS

F&B chains branch out Soul Origin and KFC have announced major changes to their menus, with KFC now officially offering breakfast in 29 locations nationwide. Following a successful trial at Sydney Airport, the United States-born chain has implemented a breakfast menu at 16 locations on the Gold Coast and 13 in the Melbourne CBD. The menu includes typical breakfast fare including hot and iced coffee alongside items such as avocado toast, bacon and egg rolls, as well as the fried chicken-based items one would expect from the chain. The move marks KFC Australia’s first foray into breakfast and will see it compete with other fast food chains including McDonald’s – which first offered coffee in 1993 – Hungry Jack’s, and Guzman y Gomez. “The next chapter for KFC is about staying true to the brand’s entrepreneurial spirit while continuing to reinvent for the next generation of customers and ever-changing preferences and consumer habits,” says KFC Australia Chief Marketing Officer Vanessa Rowed. “We know Australians love their breakfast and following the successful trial of KFC morning meals at Sydney Airport, we’re excited to roll out our new menu and give

Image: Soul Origin

customers even more ways to enjoy KFC throughout the day.” Soul Origin, on the other hand, has expanded its menu with a limited time range called ‘Charge it like Chappo’, which has been created in collaboration with NRLW and Australian Rugby star Jamie Chapman. All three items in the range include a full 250mL can of Red Bull and were launched on 17 September across Soul Origin’s 176 locations in Australia and New Zealand. National Coffee Manager at Soul Origin

Sam Taylor says the limited time release has been created to test the waters beyond the brand’s more typical coffee offering. “We’re testing a new $10 premium blended beverage price point and a completely different beverage occasion for Soul Origin, whilst collaborated with a globally recognised brand in Red Bull,” says Sam. The flavours in the range are ‘Mango Charge’, ‘Blueberry Boost’, and ‘Berry Burst’, with the latter only available through the brand’s online secret menu.

Canstar survey reveals changing coffee consumption A survey of 2100 people from financial comparison site Canstar suggests one in four Australians are giving up takeaway coffee amid heightened cost-of-living pressures, but that’s not stopping consumers from getting their caffeine hit. Of those surveyed, 29 per cent said they had stopped purchasing coffee from cafés and instead make it at home, with 19 per

cent stating they had purchased some kind of coffee machine to do so. On average, however, respondents reported buying an average of four takeaway coffees per week at an average price of $5.90. Canstar Consumer Expert Eden Radford says this trend reflects the tightening of budgets in many households. “Aussies aren’t giving up their daily caffeine

Image: Iuliia Pilipeichenko/stock.adobe.com

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hit, they’re getting smarter about where they get it instead,” says Eden. “Cost of living pressures are having an impact on household coffee habits, as Canstar’s survey shows that nearly three in 10 Australians have completely ditched the café run to make their coffee at home instead.” Canstar also unveiled the winners of its 2026 Most Satisfied Customers Awards for Coffee, with budget supermarket ALDI coming out on top in all four categories. Its Lazzio range topped the Beans category, followed by Campos, Lavazza, and Urban Coffee Culture. In the Pods category, ALDI’s Expressi range beat Nescafé, Nespresso, and Starbucks, while its Alcafe product pipped Nestlé, Coles, and Nescafé in the Instant category. “ALDI’s clean sweep across beans, pods, and instant coffee proves that budget-friendly doesn’t mean compromising on quality. While value for money and taste dominated customer satisfaction for pods and instant coffee, our analysis shows bean drinkers prioritised roast accuracy above all else,” says Eden. “Whether swapping café visits for home brews to save money, or simply adding a home brew option to the daily routine, the takeaway is simple: taking control of your daily brew and shopping around for value can still save you money without giving up your favourite hot drink.”

MILKLAB launches new monthly competition with $10,000 up for grabs MILKLAB has launched Australia’s Greatest Tip, a new competition series that will see one barista or café bag a $10,000 cash prize each month. The content-based competition is designed to celebrate Australian café culture and the nation’s brilliant baristas who keep it brewing every day. To be in with a chance of winning, baristas and café teams are tasked with creating

content they believe embodies the monthly theme selected by the team at MILKLAB. Entrants just need to film an Instagram Reel or TikTok video, tag MILKLAB’s socials, use the hashtag #AustraliasGreatestTip, and upload. At the end of each month, a winner will be selected and announced on socials. “MILKLAB has always felt like part of the café community, we were made with baristas and now we get to do something

FOR baristas,” says Melanie Ung, MILKLAB Brand Manager. “Baristas are the ones who really hold Australian coffee culture together, through their craft, their consistency, and the connection they build with the people who walk through the door every morning. This is our way of recognising that contribution and giving something back to the community that’s given so much to us.”

“Renowned as Australia’s coffee capital, Melbourne’s vibrant coffee culture makes it an ideal backdrop for studying this influential beverage, allowing students to experience

firsthand the city’s passion for coffee while gaining a broader understanding of its global impact,” reads The University of Melbourne’s course handbook.

Uni of Melbourne launches dedicated coffee subject The University of Melbourne has introduced a new undergraduate subject dedicated entirely to coffee, thought to be one of the first university-level courses on the subject in Australia. Coffee: Science, Trade & Culture examines the commodity from a range of perspectives, including economics and international trade, agriculture, health and sensory science, history, and culture. The exploration of sustainable practices is a core theme of the course, alongside a focus on the supply chain and the socioeconomic implications for coffee-producing nations. As part of its subject handbook, The University of Melbourne says those who complete the course will come away with the skills to: critically assess coffee flavours related to origin, terroir, and roasting process; critique and interpret research on coffee’s impact on health; identify and discuss cultural aspects of coffee; analyse supply chains in the global market; and evaluate the role of agriculture in international relations and in shaping societies and economies.

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NEWS DEEPDIVE

Crunching the numbers The resilience of Australia’s café industry has been highlighted in a new report, which also identifies some potential trends that could shape the next year of business and beyond.

ustralia’s café customers are changing. While younger consumers continue to drive beverage trends, it’s older Australians who are increasingly driving revenue, according to new industry data that reveals a café sector adapting to shifting consumer habits rather than shrinking under economic pressure. Anonymised data from Hey You and Westpac Data X’s 2026 Daily Brew Report has offered a range of insights into the trends shaping the scene. All data from the report comes from June 2026, with all growth or shrinking percentages compared to a dataset from June 2025. While the numbers may not tell a story of runaway growth, they do show that the café industry remains deeply embedded in the daily routine of many Australians. At an estimated annual value of $10.15 billion, Australia’s café market remains one of the country’s largest foodservice categories. Consumers spent almost $750 million in cafés during June 2026 alone – and that’s despite a small slip of 1.4 per cent in year-on-year category spending. Importantly, that minor decline wasn’t driven by customers spending less when they visited. Instead, it was the result of a reduction in customer numbers and visit frequency. While average monthly spend per customer remained virtually unchanged at $87.73, average order value rose from $17.68 to $17.90. Orders per customer dipped from 4.96 to 4.90, suggesting Australians are becoming slightly more selective about when they visit cafés rather than abandoning the ritual altogether. More than 600 café owners were surveyed as part of the report, with 83 per cent noticing a decline in customer visits over the past year. Around half the café owners expressed concern about the year ahead, although approximately one-third identified themselves as optimistic about future trading conditions.

Matcha sales are booming, but that’s just one trend that has shaped the past 12 months of café transactions. Image: padarn/stock.adobe.com

That national average coffee price reached $4.69 in June 2026, up just 1.65 per cent yearon-year. This is the slowest rate of coffee price growth since 2020 and rising at about 60 per cent of the pace of broader inflation. Rather than relying solely on menu price increases, many operators appear to be focusing on promotions, loyalty initiatives, and operational efficiencies to maintain value for customers. Perhaps the most intriguing – and even surprising – element of the report centres on who is driving café spending. While much focus is given to younger consumers – as they are the most likely to try new beverages, influence social media trends, and shape broader modern café culture – the data suggests older customers are the most valuable to a venue. Consumers aged 65 to 74 bucked the wider trend of the data, increasing their café visitation by 1.9 per cent year-on-year. This rises to a four per cent increase in customers over 75. Conversely, consumers aged between 18 and 24 reduced visits by 6.5 per cent, while the 25 to 34 bracket reduced visits by 4.1 per cent. Older Australians were also found to be spending more when they visit. Average

transaction value of customers aged 75 and over was $21.81, while 18 to 24-year-olds spent $15.98, a gap of about 36 per cent. Customers over 55 now account for almost one third of total café spend nationally. That doesn’t mean younger customers have lost their importance. Matcha recorded a 133 per cent increase in year-on-year orders, with that growth largely driven by consumers under 35. While cafés remain overwhelmingly an in-person experience, with 93 per cent of spending occurring face-to-face, online transactions did increase by 4.1 per cent to account for the remaining seven per cent of total category spend. The average online purchase far exceeded inperson purchases, reaching $47 compared to $17, which may reflect the growth in workplace coffee runs and group orders. This suggests digital ordering may help unlock higher-value transactions, while products such as matcha can help bring new audiences through the door. Breaking the data down by states shows Australia’s overall coffee market is not at all uniform. Victoria maintained the nation’s lowest average coffee price at $4.61, with Melbourne recording a 1.1 per cent increase in spend to $149.8 million. Western Australia’s average coffee price climbed to $5.22, while New South Wales and South Australia remained comparatively stable at $4.66 and $4.70 respectively. Tasmania, on the other hand, recorded the highest average coffee price at $5.44, while Queensland saw the fastest annual coffee price growth at 7.81 per cent. Taken together, all these findings point to an industry that is adapting to the current economic climate, with operators continuing to navigate softer foot traffic with innovation and the creation of new ways to connect with customers.

The market at a glance

Trends shaping 2027

Average coffee prices*

➜ Annual café market value

➜ Matcha orders up 133% ➜ Promotional orders up 90% ➜ Online ordering up 4.1% ➜ Online orders average $47 ➜ In-person orders

➜ Tas: $5.44 (+3.3% YoY) ➜ WA: $5.22 (+5.3% YoY) ➜ QLD: $5.17 (+7.8% YoY) ➜ SA: $4.70 (+1.7% YoY) ➜ NSW: $4.66 (1.3% YoY) ➜ VIC: $4.61 (+1.1% YoY)

estimated $10.15 billion ➜ $749.9 million spend in cafés in June 2026 ➜ National average coffee price $4.69 ➜ Coffee prices up 1.65% YoY ➜ Average order value of $17.90

average $17 ➜ 93% of café spending occurs in-store

*Data at June 2026

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Images: Chris Maybury. Chris Maybury launched Beta Coffee after 20 years in the hospitality industry.

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KNOWLEDGE LEADER

Beta by design Chris Maybury isn’t interested in doing things the way they’ve always been done. From pre-batch espresso to hospitality-led service, he’s built one of the world’s best coffee shops by constantly asking “why?”

ven on a Monday afternoon video call, Chris Maybury has an infectious excitement about him. “Just a warning, I love to go down rabbit holes,” he says. “I’ll talk and talk and come out the other end like ‘what was the question again?’” It’s clear from the outset just how much the Founder of Beta Coffee, ranked 13th in the 2026 World’s 100 Best Coffee Shops list, loves what he does. Coffee, by its nature, is a passionate play for the people who turn it into a career, so it makes sense that someone who has created a reputation as a modern industry innovator is so in love with hospitality. “If I was just in love with coffee, I think I’d be a home enthusiast and make a lot more money doing something else,” he says. “It’s that love of hospitality that really drove me. “That’s the reason I’m still in coffee today: coffee is my chosen vehicle for hospitality.”

Beta Coffee uses a superautomatic Eversys coffee machine and an Übermilk Plus to prepare its pre-batch espresso.

At your service

After growing up in the United States, Chris now calls Sydney home. Hailing from the picturesque town of Holland, Michigan, known for its windmills, tulips, and lakefront charm, Chris finds himself a world away in Australia’s most populous city. His journey, like that of many other coffee professionals, started while he was studying. “I went to a university called Hope College,” he says. “I needed a job, so I hopped into the local coffee shop that my friend’s mum owned. “I didn’t even like coffee at the time, I just thought getting paid to hang out with my friend and drink milkshakes was great.” While he was studying Communications at the time, Chris can pinpoint the exact moment he fell in love with the industry. “There’s one moment when a regular came in and was looking a little sad. I decided to bring a cookie to his table with his coffee. When I did, he teared up,” he says. “I shrugged it off at the time, but I turned around and it gave me this feeling that this is what I wanted to do with my life. I wanted to find 10,000 little ways to make someone feel seen, special, and valued. “Then I had my first specialty coffee experience – an Ethiopian Sidama – and it was like a field of wild dancing blueberries. It completely blew my mind, and suddenly here was this completely different world.” Chris moved to Sydney in 2017, when the Harbour City’s coffee culture was in the midst

of an incredible boom. Much like Melbourne, it was now world-renowned. It’s those reputations that had Chris excited about the prospect of working in Australian hospitality, but, in his mind, the truth was far different from what he expected. “In reality, I almost quit coffee 10 times,” he says. Transplanting himself from the hospitality culture of his hometown into one of the most expensive cities in the world was a stark contrast. “In small-town Michigan you can do really incredible hospitality. There’s built-in community. Everyone practically lives at the coffee shop, and I loved that. It wasn’t crazy busy all the time; it was chill enough that you could connect. It was all about talking and connecting over a beverage,” he says. “Big city coffee, especially in Sydney, is shaped by rent prices and staffing costs. “Every two or three months I’d quit and move to another coffee shop, hoping things would be different. It never was. The attitude was: get it out as fast and as hot as possible. If the shot runs long, doesn’t matter, get it out. If it runs short, doesn’t matter, get it out. I got in trouble so many times for remaking coffees.” Rather than pushing Chris out of coffee altogether, those experiences became the blueprint for something new. “I kept thinking, ‘I’m done with coffee.’ But every time I tried something else – teaching,

bar managing – it just wasn’t the same. I wanted to be in coffee. So, I started dreaming of opening my own coffee shop. “One day, when I have my own place, I thought, I’m going to do it differently. I’m going to pay my staff to talk to customers. I’m going to tell them that explicitly. I wanted to almost go against the system: everything the mainstream model said to do, I wanted to do the exact opposite. “We’d craft every shot, care about every drop of coffee, care about every customer interaction, and make it as meaningful and special as possible.”

Beta testing

Nestled in the western pocket of Surry Hills, just a couple of kilometres from Sydney’s CBD, sits Beta Coffee, the venue Chris opened to bring that dream to life. Just six months after launching, it was recognised as one of the world’s best venues and was praised for its approach to service and desire to innovate. For Chris, the recognition is gratifying, but it’s not everything. When the trophy for the achievement first arrived, he put it in the kitchen, out of his customers’ sight. After all, Beta is a testing ground for trialling new things, not resting on any laurels. “Beta represents pure creative freedom. The only rule is: if you’re serving it, it has to be really yummy. If it’s not, that’s fine – we’ve beanscenemag.com.au

KNOWLEDGE LEADER

learned something – but we’re definitely not serving it,” Chris says. However, that added recognition has helped enable the Beta team to do what it does best. Serve. “When you first open a café, your head is down, you’re underwater and just trying to survive that first year. “In the past few months, I’ve finally been able to get a bit more balance. Before that, my brain was so foggy that all I could think about was what I needed to do to get to tomorrow,” he says. “Now, most days feel like pinch-me moments. I woke up and realised I’m living my own wildest coffee dreams, and it snuck up on me gradually – like the frog in the boiling pot. I looked around and thought, ‘I literally have every coffee I’ve ever dreamed of from my favourite roasters around the world. I have every ‘toy’ I’ve ever wanted. This is insane. I can’t believe I get to live this life.’” Everything Beta does feeds back into two things: a desire to challenge the status quo of big-city Australian hospitality and a willingness to try, try, and try again. “I’ve tried so many things that didn’t work – and so has my team – across workflows, recipes, everything. The beauty of the space is that there’s 100 per cent creative freedom,” he says. “We’ve had more than 50 pop-ups in the back of the shop: bakers, matcha makers, chefs. I tell them they can do anything and don’t even have to put Beta’s name on it. It’s their dish. And if it doesn’t work, that doesn’t matter. Come in and try things.”

Beta serves a range of different, interchanging coffees.

The great debate

Chris wonders how relieved his parents and schoolteachers were when Google was invented. By his own admission, he was one of those kids who asked “why?” about everything around them. That curiosity has remained into adulthood. While he was roasting coffee in popcorn poppers more than 20 years ago, his methods have become far more streamlined. Now, he’s one of the major champions of pre-batch espresso, which can be something of a thorny topic in the specialty coffee community. While the discourse can sometimes get a little unsavoury, Chris is happy to welcome the debate and can, in fact, see why the method has its detractors. “I don’t blame anyone who’s sceptical. In food and beverage, so much of taste is linked to memory. We have these sentimental ties to what we eat and drink. There’s some truly average food that still means a lot to me because of the memory attached to it,” he says. “Sentiment plays a huge role, and I don’t blame people for saying, ‘that’s not the way’. People could be a bit kinder on the internet, but everyone is entitled to their opinion. Coffee is so subjective. Some people grew up loving the bitter punch of coffee – that’s enjoyable and comforting for them. “They are probably not going to like pre-batch espresso as much as a traditional, full-bodied shot, and that’s okay. There’s no right or wrong. “People might say it’s not quality, but what they mean is they have been told it’s not

quality. It also happens to not be what they prefer, on account of their sentiment being tied to a more traditional style of espresso.” For Chris, his sentimental ties are to new and progressive coffee styles, which he believes makes him open to trying new things. “Coffee initially had no sentimental value to me. I’d sip my dad’s Folgers as a kid and think, ‘ugh’. My aha moment came with specialty coffee. That changed everything,” he says. “Coffee became meaningful through flavour and experience. In coffee, I’m chasing flavour: what does this taste like, what does that taste like – a bit like a wine enthusiast chasing terroir and variety.” Chris isn’t just a champion of pre-batch. He’s one of its early innovators who built his own method using an Eversys Legacy, an Übermilk Plus, and some trial and error. “The Eversys Legacy gave me my pre-batch robot, but I needed a system to deliver the espresso,” he says. “I went to MICE, saw an Übermilk, and bought one. Everyone said I was crazy and that I would void the warranty and waste the money by running espresso through it. I was nervous about breaking it, but I had to try. “I found a 50 micron net you use to clean fish tanks and filtered the espresso through that into a jar which I plumbed into the Übermilk. “The Übermilk itself has a mesh filter on the hose and a plastic disc with holes that aerates the milk, so by the time the espresso came out the other end it had effectively been triple filtered. “When I tasted it, it was the cleanest, sweetest espresso I had ever had in my life. If you want a punchy and rough full-texture Italian espresso it’s not for you, but I love modern espresso – clear expressions – and it was unbelievable, a happy accident.” The discourse surrounding pre-batch espresso reflects a wider discussion happening around almost all aspects of automation in coffee, from fully automatics to milk steamers and dispensers. Is the barista craft being sacrificed? And does this automation hinder the consumer experience? For Chris, the answer on both counts is a resounding no. He says it not only enables his staff to lean further into his hospitality-first ethos, but also helps venues like Beta succeed. “The beauty here is it’s a viable option for people that need it,” says Chris. “My wife and I put every penny we had into this café. It’s a 200 square metre space. For me to run it effectively I would need five or six staff, but I couldn’t afford that. “I couldn’t do what I do without pre-batch espresso. What we’re propagating is it’s a viable option and it’s delicious. I’ve had people from Ireland call me and ask me to talk them through it – it’s gone global. “About 10 per cent of coffee shops in New South Wales closed last year. For every café that opens, there seems to be two that close. Pre-batch is here, and it’s really helpful for a lot of cafés – it could be a lifeline.”

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06.08.2026 15:21:25

CWE launched the Wega Polar in Australia at Melbourne International Coffee Expo in March 2026. Images: Charlie Kinross.

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COVER STORY

Wega’s new workhorse

Ten years in the making, the new Wega Polar has launched in Australia – introducing a sleek modern aesthetic for the espresso machine brand known for pumping out volume under pressure.

n the same manner that car brands often gain reputations for appealing to certain drivers – Volvos are for safety-focused families, Teslas are favoured by the techsavvy, and Ferraris are for the thrill seekers – espresso machine brands become aligned with the types of venues that utilise them. Over the years, Italian manufacturer Wega has become widely recognised in the industry as the ‘workhorse’ machine brand for busy hospitality venues that require reliability, pace, and volume alongside quality. Australian coffee equipment importer and distributor Coffee Works Express (CWE) has worked with the brand for decades. According to Brett Dedman, CWE Regional Equipment Specialist, the relationship runs deep. “CWE’s relationship with Wega goes back a long way,” he says. “It’s a household name. You buy it and it delivers what you want and need it to deliver: a consistently tasty coffee. They are strong, robust machines you can rely on.” Over the past decade, CWE has supplied Wega’s flagship Polaris espresso machine to hundreds of hospitality businesses across Australia. The machine has helped the Wega brand cement its ‘workhorse’ reputation Down Under, with Brett describing it as “a solid machine that once installed is easy to use and maintain with Wega’s proven reliability”.

the machine is designed to ensure comfort, stability, and control. The new group handles also accommodate 21-gram filter baskets,” says Brett. “There’s a touchscreen interface too, which allows the user to navigate the menu and activate the hot water. It also features a shot counter for each group. These responsive controls are designed to simplify workflow and streamline the barista’s role.

“From a café or restaurant’s perspective, it’s a confidenceinspiring machine to put on your bench. You know it will deliver the coffee you want.” Brett Dedman CWE REGIONAL EQUIPMENT SPECIALIST

“Within the menu itself, the user can do volume adjustments, activate eco mode or energy-saving mode, and set start–stop times. This means the machine can be set to switch on at a certain time in the morning and turned off at a certain time at night each day.” At the heart of the machine is Wega’s Advanced Boiler system, which intelligently manages heating cycles and boiler load. Designed to bring the machine to operating temperature more quickly while maintaining stable conditions throughout service, the system aims to ensure consistency from the first coffee of the day to the midmorning rush. For venues producing large volumes of milk-based coffee, temperature stability can be the difference between a smooth service and bottlenecks behind the bar. By continuously managing boiler performance, Polar is engineered to maintain steam power and extraction consistency even during periods of intense demand. With hospitality venues of all types struggling with rising costs and utilities, the

The Polar features ergonomic steam levers for ease of activation and purging.

Introducing Polar

After serving the needs of busy cafés and coffee venues for ten years, the Polaris’ successor was launched by CWE at Melbourne International Coffee Expo (MICE) in March 2026. “Polar is the next generation of the Polaris,” says Brett. “I wouldn’t say the update was overdue, but it was the right time to introduce this new model to the market. “The most obvious difference is the design. It has a much more contemporary aesthetic – it’s a beautiful-looking machine that complements any bar or café it goes into.” Engineered with durable commercial-grade materials, the machine is designed to not only look great on the counter but also withstand continuous daily use while maintaining smooth and dependable performance over time. Wega has also focused on the ergonomics of the new model. Moving away from steam knobs, the Polar features ergonomic steam levers for ease of activation and purging. What’s more, the touchpad ergonomics have been simplified and the group handles have a more ergonomic design intended to reduce wrist fatigue. “It’s really important to the industry that beanscenemag.com.au

COVER STORY

PEP Artisan Bakers’ Highpoint kiosk was one of the first venues in the country to install a Polar.

engineers at Wega approached this new model with sustainability in mind. As such, its boiler is insulated to minimise heat loss and reduce energy usage. “Because the insulated boiler retains heat more efficiently, the machine can achieve quicker recovery times after periods of heavy use,” says Brett. “Rather than constantly drawing maximum power to reheat water and maintain temperature, the system works more efficiently, contributing to both energy savings and workflow consistency.” It also has a programmable energymanagement system that enables operators to optimise power usage around trading hours. While Australian venues tend to deal in eight- and 12-ounce serves, Polar comes with an adjustable drip tray for those wanting to extract directly into espresso cups.

The perfect home for Polar

In terms of where it fits in the market, Brett describes Polar as Wega’s flagship machine in Australia. “It’s designed to handle high demand, high volume venues. However, it can also be placed in a wide range of venues, from recreation centres and drive-thrus to cafés and restaurants,” he says.

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“Its contemporary design complements all venues and fit outs, while its aesthetic is pleasing on the eye and a great fit for any bar.” With such a wide range of potential venues, the skill level of the barista using the machine will vary widely. To address this, Wega engineered the machine to be very straightforward to operate. “Operationally, it’s super easy to use. It has four volumetric buttons, a manual button, a touchscreen to turn the hot water on and off, and steam levers,” Brett says. “If you program the first group, it will automatically copy that program across to the second and third group, depending on if it’s the two- or three-group version. This makes setting up for the day a breeze. “From a café or restaurant’s perspective, it’s a confidence-inspiring machine to put on your bench. You know it will deliver the coffee you want.”

In the wild

While the Polar model was only launched in Australia in March, the machines are already in action in venues across the country. One of the first businesses to get their hands on one of the new espresso machines was PEP Artisan Bakers in Melbourne.

Operating a kiosk within one of the city’s busiest shopping centres, the business required a reliable espresso machine that could keep pace with the fast service expected from busy shoppers as well as matching the quality of its artisan bakes. “We have been using a manual Wega machine at our other store for about 12 years, and it has served us extremely well,” says Harrison, Operations Manager of PEP Artisan Bakers. “With that longstanding experience and reliability, upgrading to the Wega Polar was a no-brainer for us.” The Wega Polar was installed at PEP’s Highpoint location in May 2026. Harrison says the team have been very happy with the machine so far. “The machine is very easy to use, which helps us maintain consistency in the quality of our coffee across the team,” he says. “Our baristas particularly like the automatic functions, including the machine’s ability to close automatically, which makes the day-today operation much easier.”

For more information, visit coffeeworksexpress.com.au

RUN CLUBS

The ultimate coffee run

Coffee businesses are taking advantage of the booming run-club craze, using the trend to attract new customers and boost engagement. By Ruby Parkinson

un clubs have become Australia – and the world’s – latest fitness obsession. On weekend mornings all across the country large groups of Lycra-clad runners can be spotted pounding the pavements before looping back to the local café for a revitalising coffee and debrief. According to Runhub, since 2021 more than 500 run clubs have formed in Victoria and New South Wales. Globally, data collected by Strava shows participation in these social exercise sessions has seen a 59 per cent increase over the past two years. There are run clubs for all different demographics, but one that’s really embraced

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the trend is Gen Z. Social media has been a key part of the movement, with run clubs earning huge followings. “Did you want to go for a run and a get coffee after,” reads the caption on a TikTok video posted by Brisbane-based group Slow Runners Club. Platforms such as Instagram and TikTok have boosted run clubs’ reach, helping them attract new runners and promote events. And it’s not just friendship runners are finding through these groups. Dubbed “the new Tinder”, run clubs are gaining a reputation as a dating hotspot and represent a change in the way young people are

socialising. As more people move away from the traditional nightlife scene, they are being used as a means for social connection and community.

The coffee connection

As Australia’s run club culture continues to grow, it’s clear PBs aren’t the priority. Dawn wakeups and coffee go hand-in-hand, and early morning trading means cafés have become the natural hubs for many of these clubs. Coffee shops across Australia have become the meeting place before a group goes off on their runs, and then the social hub to re-caffeinate and chat afterwards.

can also arise from the craze. Having large groups in a café makes the place look busy, which can be a real bonus for business owners trying to attract customers, but that too comes with its problems. For Halcyon Days and many other cafés with small floor plans, overcrowding can be an issue. “It’s important to set the ground rules early, and say ‘I love having you guys here but just be mindful of other people’,” he says. Anthony believes businesses with wellestablished systems and operating processes should be well placed to manage the runclub rush. “You’ve really got to know how to deal with large groups all at once, so that is a challenge. However, if you have the systems in place and everyone knows their role and what they are doing, there’s no reason why you can’t smash out a large group in a short period of time,” he says. Cafés hosting regular groups can make the most of being the adopted home by introducing special menu items such as recovery smoothies, protein-rich options, and grab-and-go items that are quick to prepare and serve. They could also consider initiatives such as a club-specific loyalty card or exclusive special offers.

Community outreach

More than 500 run clubs have formed in Victoria and New South Wales since 2021. Image: Diana Light/stock.adobe.com

Can’t Run Can Coffee, an inclusive women’s run club, is one of many run clubs around the country where community, connection, and coffee come first. The South Melbourne-based club describes itself as “very unserious’, with running optional but coffee essential. This increased foot-traffic is a muchwelcomed business boost for cafés, but is this latest fitness movement as much a hindrance as a help to the coffee industry? The Happy Feet run club meets at Halcyon Days in Melbourne’s Albert Park every Sunday at 7am. Owner Anthony Cozzella says the club has largely been beneficial to his business. “It’s definitely been positive. It gets more customers through the door, with more people coming through in the early mornings – especially during winter. It’s great for business,” he says. For Anthony, hosting the club not only gives a welcomed spend lift but also helps attract future customers and maintain his regular customer base. “There is always going to be a ripple effect.

“It gets more customers through the door, with more people coming through in the early mornings – especially during winter. It’s great for business.” Anthony Cozzella OWNER, HACYLON DAYS

The best marketing for a café is word-ofmouth, so you get new people at the run club coming to Halcyon Days and love it. The following week, they come for brunch with their partner or their mates and that’s new customers we never had before,” he says. While many venue owners report the benefits of being home to a run club, challenges

It’s not just cafés taking advantage of the trend. Melbourne-based Inglewood Coffee Roasters hosts its own run club every Friday morning, where runners are provided with a free takeaway coffee and a 250-gram bag of its Sunset Boulevard blend. “The biggest thing for us is finding ways to engage our community and be a fun brand to be a part of. This is especially important since we have such a huge online presence and it’s a big part of our business” says Cory Slater, CoFounder of Inglewood Coffee Roasters. “Being mostly online means there are limited opportunities to engage with our customers. Starting a weekly run club gives us the chance to meet with the community, bring them together, and add something to the weekly routine as well as a coffee,” he says. Inglewood’s run club attracts about 350 people a week who meet at its Mount Waverley roastery. For Cory and the team, community and social engagement is paramount. It’s also brought about brand partnership with the likes of YoPRO, which supplies runners with a free product after their run. “It costs us a bit of money every week to put on, but in exchange we have a lot of people who come to the roastery to check out the brand and be a part of it,” says Cory. What’s more, the club does more than just run and sip coffee. Golfer Steph Bunque has run mini golf activations, while players from AFL clubs Melbourne and GWS have hosted live interviews and autograph signings. “We have found ways to keep it interesting and fun,” Cory says. Both Cory and Anthony attest to the sense of community run clubs can create, with the wellness trend a welcome boost to the coffee industry in Australia and beyond. beanscenemag.com.au

COFFEE COMMUNITY

After four podium finishes, it was fifth time’s the charm for Gabrel Tan at the ASCA Oatly Australian Barista Championship in November 2025. Image: Prime Creative Media.

The road to Panama I

Riverina Fresh Ambassador Gabrel Tan on working with Jack Simpson to crown another Australian World Barista Champion.

t would be easy to assume there’s a great rivalry between Gabrel Tan and Jack Simpson. Competing for the title of Australian Barista Champion four years running, the two talented coffee professionals are familiar with going head-to-head on the national stage. Yet, with Jack stepping back from the competition circuit after securing the world title in 2025, the two are collaborating to try and land back-to-back success for Australia in the international championship. The current World Champion is coaching the current Australian Champion, sharing his insider knowledge, and helping his successor to refine his routine. Supporting Gabrel as he prepares for the global showdown in Panama in October is Riverina Fresh. The dairy supplier has been a long-term supporter of Australia’s competition baristas, as well as the wider specialty coffee industry.

From podium to Panama

After four podium finishes in four years, it was fift h time’s the charm for Gabrel at the ASCA Oatly Australian Barista Championship in November 2025, where he secured his spot at the World Barista Championship. It was a long road to the national title, but

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he never stopped believing he would achieve his dream. “I started competing in 2022 and came second in my first ever Australian Barista Championship,” says Gabrel. “It was a career-changing moment. Everyone was like, ‘who is this kid?’. But from that point I started to believe I could actually do this.” It was the rich competition history of his employer, Veneziano Coffee Roasters, that inspired Gabrel to dip his toe in the world of barista competitions. Many alumni of the Melbourne roastery have competed over the years, most notably Craig Simon who represented Australia on the world stage not once but three times. “My first role at Veneziano was as a barista.

“Without the experience of failing and learning throughout the years, I don’t think I would have won.” Gabrel Tan AUSTRALIAN BARISTA CHAMPION

There were so many champions and mentors who had come before me that I wanted to give it a shot,” he says. “Competing challenged me to get out of my comfort zone as a barista. It pushed me to be more innovative. It’s not only about being good at making coffee, but also about working with other people and being more mature. “When I finally won after coming so close so many times, I felt complete. It took longer than I thought it would to get there, but that made it even sweeter when it happened. Without the experience of failing and learning throughout the years, I don’t think I would have won.”

Training 24/7

At the time of writing, it’s a little over a month from the World Barista Championship and Gabrel is deep in preparation mode. He’s currently bunkered in his training lab, working on his routine seven days a week. Without wanting to sound too negative, he admits “every day is quite stressful”. “There’s a lot to take in, but I’m a firm believer that pressure is a privilege,” he says. “Under pressure, you can also become better in a lot of ways. Even on tough days, I still show up, practice, and try to fi x problems.” Jack recently came on board as one of Gabrel’s coaches, sharing insights on what

the judges will be looking for and how he can tighten his routine. “I’m grateful to know Jack and to have competed against him for so many years. It’s really grown our relationship: it’s not just been about competing but also forming a friendship,” Gabrel says. “The routine is still a work in progress. We had everything refined, but Jack gave me some advice to take it a step up and get it ready for the world stage. So, we went back to the drawing board and I’m still adapting. “The new routine is similar to the one I presented at the Australian championship, but there are some changes. For example, I’m still using a Panamanian coffee for my espresso. I want to use my platform to highlight some of coffee’s underrepresented countries.” As part of his ‘duties’ as reigning World Barista Champion, Jack has spent the better part of the past 12 months travelling the world, but whenever he’s been in Australia he’s placed a focus on doing his part to help Gabrel prepare for Panama. He says part of why he got involved is simply to help a friend, but it’s also to return a favour previously paid to him. “Gab helped me out a lot with my own preparation, so this year I wanted to give back to him and help him get as much success as he can,” says Jack. “Whenever I’m in Australia I’m trying to watch as many run-throughs as I can with his speech, routine, and taste some coffees. “I know it’s a really stressful time for everyone when they’re competing. I’m so proud of Gab and the Australian community. He’s done so well in nationals for a number of years, and I’m so stoked he’s got this opportunity – it’s so well deserved.”

Gabrel will be using Riverina Fresh milk at the 2026 World Barista Championship in Panama City. Image: Riverina Fresh.

For the national competition, Gabrel sourced the beans for his espresso round from Janson Estate in Panama’s Chiriqui Highlands. Before competing, he flew out to the farm to meet the producers, cup the beans, and learn more about the coffee he would be presenting. Gabrel also used Riverina Fresh’s Full Cream Milk as part of his routine, which he’ll also be using at the World Championships. As part of his coaching, Jack has shared his insights on how to get fresh Australian milk across the world.

“Jack has a lot of experience flying Riverina Fresh around the world, so he’s divulged some of his secrets. It involves an Esky and a lot of ice packs,” Gabrel says. “I’ve only recently become a Riverina Fresh Ambassador, but I’ve been using their milk for years. There was no other option for my routine: their product is the freshest and most consistent. I’m lucky to now be a part of their family.” Jack says he will definitely be sharing his tried and true method of transporting Riverina Fresh milk for competition. “I’ve done it three times, and each year I did it I got better and better at it,” says Jack. “By the last year I mastered it. When I was taking the milk from Melbourne to Milan it was as cold as when we left, and I’ll definitely be passing that know-how onto him.” With the World Barista Championship now just around the corner, Jack has one final piece of advice for his friend and former competition rival. “The biggest thing from me, moving into the world competition, is the weight of expectation from everyone. It sounds weird, because nobody actually says it, but coming from Australia you kind of feel the weight of so many people before you doing well,” says Jack. “It’s not a burden. You want to make everyone back home proud and represent Australia really well. “Gab has a lot of experience in Australia, so he is well placed to do really well. Whatever position he finishes in, I can’t wait to see him on stage and support him doing his thing.”

For more information, visit riverinafresh.com.au

The competition connection

For the 2026/27 competition season, Riverina Fresh is the Latte Art Naming Rights Partner of the Australian Specialty Coffee Association (ASCA), as well as Barista and Latte Art Milk Sponsor and Coffee in Good Spirits Cream Sponsor. The dairy’s CEO Craig Shapiro says the partnership reflects Riverina Fresh’s longstanding connection to Australia’s specialty coffee industry. “It’s a natural extension of our commitment to the specialty coffee community and the people who help drive it forward,” says Craig. “Our team works closely with baristas and roasters every day, learning what matters to them and how they use our products. Supporting ASCA is our way of investing back into that community.” As part of its purpose to support baristas, cafés, and the wider hospitality sector, the company has recently relocated its Riverina Fresh Food Services operations to a new, purpose-designed distribution centre in Rosehill, Sydney. “The Rosehill distribution centre is ultimately about giving cafés, roasters, and hospitality customers a stronger, more responsive foodservice partner,” says Craig.

Riverina Fresh is the Latte Art Naming Rights Partner of ASCA, as well as Barista and Latte Art Milk Sponsor and Coffee in Good Spirits Cream Sponsor.

“The additional capacity allows Riverina Fresh Food Services to hold a broader range of products closer to customers, helping ensure reliable supply, faster order fulfilment and consistent service. “For café operators and roasters, reliability matters. They need trusted products delivered

on time, consistent quality and a supply partner that can support their growth. Together with our operations in Melbourne, Wagga Wagga, and Botany, Rosehill strengthens our ability to service customers across New South Wales, Victoria, the ACT, and surrounding regions.” beanscenemag.com.au

COFFEE COMMUNITY

La Pavoni is moving its manufacturing operations away from its long-time home in Milan.

An Italian icon’s new chapter How La Pavoni is investing in the future of espresso while honouring 120 years of craftsmanship.

Image: La Pavoni.

ince Desiderio Pavoni commercialised Luigi Bezzera’s revolutionary espresso machine in 1905, few manufacturers have left as lasting a mark on the coffee industry as La Pavoni. For more than 120 years, it has stood as a pioneer of espresso, producing machines that have become, to many, synonymous with craftsmanship, innovation, and timeless design.

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Now, as part of a strategic investment by the SMEG Group – the parent company of La Pavoni – the heritage manufacturer is embarking on a new chapter in its remarkable history. It is relocating its manufacturing operations from its long-standing facility in San Giuliano Milanese to SMEG’s advanced manufacturing campus in Bonferraro, northern Italy, about 180 kilometres east of Milan.

La Pavoni machines have always been made in Italy, and will continue to be following the move to Bonferraro.

The move forms part of a broader industrial strategy designed to strengthen production capability, improve operational efficiency, and support La Pavoni’s long-term global growth, with research and development to remain focused in the Milan region.

Investing in the next 120 years

From pioneering commercial espresso machines in the early 20th century, to creating its instantly recognisable lever machines, La Pavoni has evolved while remaining true to the idea of authentic Italian espresso. CEO of La Pavoni Alessio Pezzoni says the move to Bonferraro reflects this philosophy. “Our responsibility is not only to preserve La Pavoni’s heritage, but to ensure it continues to thrive for the next century,” says Alessio. “The investment in Bonferraro gives us the industrial capability to strengthen quality, improve production processes, and support future innovation while remaining true to the craftsmanship that has always defined La Pavoni.” Whenever a manufacturer relocates production, especially from a spiritual home like La Pavoni and Milan, questions naturally arise. The transition has generated significant discussion in Italy, particularly regarding employees at the San Giuliano Milanese facility, with ongoing engagement between the company, employee representatives, and local authorities throughout the process.

While industrial change is never without its challenges, Alessio says the relocation is essential to securing the brand’s longterm sustainability within an increasingly competitive global market. “Innovation only has value when it reflects tradition. Every machine we build must continue to reflect the passion, craftsmanship, and Italian heritage that has defined La Pavoni since 1905,” he says. “Our future will always be built on those foundations.” He adds the Bonferraro facility will provide La Pavoni with increased manufacturing capacity, improved production planning, enhanced quality control, greater supply chain resilience, stronger integration with SMEG, and greater flexibility to support future innovation. For a brand whose reputation has been built on handcrafted espresso machines, maintaining consistency at scale remains a critical challenge. La Pavoni says the new facility will combine modern manufacturing technologies with the specialist assembly expertise that has long defined its products, ensuring production efficiencies do not come at the expense of quality or character.

What it means for Australia

Australia is one of the world’s most refined home espresso machine markets. Consumers continue to seek equipment capable of reproducing café-quality results. Head of La Pavoni Australia Leon Wolf says the investment signals confidence in

Factory workers assembling La Pavoni machines in the early 20th century. Images: La Pavoni.

the future of the brand in the Australian specialty market. “Australian consumers have one of the most sophisticated palates in the world,” he says. “They expect authenticity, performance, and craftsmanship. That’s exactly what La Pavoni represents. “This investment gives us confidence that the brand will continue delivering exceptional machines while supporting the innovation required for future generations of coffee enthusiasts.” He adds the move is about strengthening, rather than changing, the identity of La Pavoni. “People often associate heritage with standing still, but the greatest heritage

brands are those that continue evolving while remaining true to their origins,” says Leon. “The move to Bonferraro ensures La Pavoni has the capability to preserve its craftsmanship while investing in better manufacturing, stronger quality systems, and exciting new product development.” There are few manufacturers that can claim a legacy spanning more than 12 decades. As La Pavoni enters this new chapter, the address of its factory may change, but its philosophy remains the same.

For more information, visit au.lapavoni.com

La Pavoni machines have sat on benches around the world for more than a century.

beanscenemag.com.au

COFFEE COMMUNITY

Spiral Foods is celebrating more than 40 years of supplying Bonsoy to Australia’s café scene. Image: Spiral Foods.

More than a milk T

One of Australia’s most recognisable soy milk brands was never created for coffee. Four decades later, that idea is still shaping its success.

here’s no doubting that the coffee industry thrives on chasing the next trend. From Mont Blancs to matcha, automation to alternative milks, it’s an industry where innovation runs rampant. However, amid all the fast-paced innovations and exciting new products, the brands that remain successful all share one key thing: they’re built on consistency. While plant-based beverages have exploded into a creative category packed with new players and reformulations, Bonsoy has remained aligned with the philosophy that inspired its creation more than four decades ago. Behind the brand stands Spiral Foods, the Australian company founded by James Wilson to introduce natural and traditional foods to Australian consumers. Nearly half a century later, it is still introducing products shaped as much by purpose and ethics as by commercial ambition. Reflecting on the journey so far, James says it’s often difficult to fully comprehend how far the business has come. “It brings back memories and puts me in a funny position,” he says. “It’s a little bit like going to the hairdresser, you look at yourself in the mirror and go ‘wow, really? What happened!’ “I’ve always believed in what we’ve done, though, and we always did what we had to do. We’ve always believed in our manufacturers, their hearts and ethics, and we’ve tried to keep all that going.”

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That purpose-driven approach has helped Bonsoy grow from a niche soy beverage into a staple behind coffee bars and on supermarket shelves around Australia. Long before alternative milks became mainstream, it had already established a fiercely loyal following among consumers seeking quality, nutrition, and flavour. Now, what began as a product associated with health-conscious customers has evolved alongside an increasingly sophisticated café sector that shares the same commitment to quality and authenticity. “We started Spiral Foods at a time when everyone was interested in macrobiotics,” says James. “There was this idea that if you have good, healthy food, everyone will be happy and healthy, and the world will be a beautiful place. “The market has matured around us. Trends have come and gone, but we’ve continued

“Respect your customers, because they’re the ones who tell you what you’re doing right, and what you’re doing wrong.” James Wilson FOUNDER, SPIRAL FOODS

on the path we started off with, with a lot of the same manufacturers and qualities for the whole journey.” The idea of Bonsoy as more than a dairy milk substitute, with nutrition and functionality at its core, remains central to the brand’s identity. Its performance with coffee has always been an added benefit, as opposed to the sole objective. Spiral Foods Marketing Director Raphaelle Wilson says this focus on functionality continues to shape how the business approaches its product offering. “If you look at Bonsoy beverages, they’re functional foods that serve a purpose,” she says. “It’s not about growing market share, it’s about giving the customer something that is going to help them in their everyday life and nourish them – whether that’s for sport, needing protein, whatever they’re doing – in the best way possible.” While Bonsoy is the flagship brand in the Spiral Foods portfolio, its success reflects the broader philosophy that has guided the Australian food business for nearly five decades. Across its range, Spiral Foods has remained focused on natural, purpose-led products with strong ethical foundations. “Everything we do and everywhere we go has to have a purpose,” says James. “Whether that’s our new kombucha and isotonic drinks, or our established products such as Bonsoy.”

W t m

E w

Yet, even as Bonsoy continues to evolve, Raphaelle believes the strongest asset Spiral Foods has is its community, which extends into the wider network of partners that it sees as integral to its success. “Everyone plays a different part, in a different capacity,” she says. “Building that wider community of cafés, restaurants, shops, and anyone who partners with Bonsoy and Spiral Foods is vital. “It’s a key part of where we’ve come from and where we’re going. They’re giving something back to us, and we feel like we’re imparting something and giving something to them too.” For café owners navigating the modern operating environment, it’s a message that may resonate more strongly than ever. James believes product integrity matters more now than it ever has. “The whole coffee industry is really caught in a bind right now with the price of coffee being so high,” he says. “With that, just be conscious of what you’re buying to enhance your coffee, and never underestimate your public. Don’t think that because you’re going to save 10 cents on something that your public won’t notice. “That’s something I’ve always told my staff. Respect your customers, because they’re the ones who will tell us what you’re doing right, and what you’re doing wrong.”

Bonsoy has recently launched its new Isotonic range of canned beverages.

It’s a mindset shared by many independent café owners who have built loyal customer bases by staying true to their values. Just as Bonsoy’s leadership speaks about purpose and authenticity, Raphaelle says operators should apply that same philosophy to everything they put in front of their customers. “As a café owner, or an owner of any business, you start that business from a place of passion,” she says. “It’s something you love and believe in, so why not impart that into all the products you deliver to your customers. If you want to

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deliver beautiful coffee and beautiful food, you need to start with great raw ingredients and products that work together.” As Bonsoy has become synonymous with alternative milk coffee service in Australia, the café community has remained an important part of its story. “By supporting us, you’re supporting an Australian business and keeping jobs in Australia. In return, we want to support you and help cafés thrive.”

For further information, visit bonsoy.com

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COFFEE COMMUNITY

ABC CEO Greg Glubb says the WMF Espresso NEXT perfectly encapsulates where hospitality is going. Images: Australian Beverage Corp.

Beyond the machine With the launch of the WMF Espresso NEXT and a renewed focus on technology, data, and managed services, Australian Beverage Corp is redefining its role as a coffee equipment partner.

ustralian Beverage Corp (ABC) has been a familiar name in Australia’s coffee landscape for more than 20 years. As the exclusive distributor of WMF’s professional coffee machine range, it’s a company that’s built a reputation on premium equipment, technical expertise, and a national service network. Under CEO Greg Glubb, ABC is evolving beyond simply supplying machines and repairing them when they fail. Instead, Greg says the business is positioning itself as a technology-enabled managed services partner, with innovation sitting at the heart of its growth strategy. Recently introduced to the Australian market, the WMF Espresso NEXT perhaps captures that direction better than anything. “Espresso NEXT is a genuinely good example of what ABC is becoming,” says Greg. “It’s not a gimmick and it’s not just another bean-to-cup machine. It’s WMF pairing that traditional portafilter feel with automation

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that takes the guesswork out of the fiddly bits behind the counter, the parts of the process that cause the most inconsistency and the most training headaches.”

A different approach

Automation has become one of the defining conversations in coffee over the past five years. While many automated solutions have focused on removing manual preparation altogether, Greg believes Espresso NEXT offers a different proposition. “Most fully automatic machines solve the consistency and speed problem by taking the barista out of the equation almost entirely,” he says. “Espresso NEXT takes a different approach. It keeps the portafilter, it keeps that visual and tactile barista experience for the customer and the operator, but it takes over the those manual steps that trip people up most: dialling in the grind, weighing and packing the dose, and steaming and texturing the milk.”

According to WMF, it can eliminate a substantial portion of the manual tasks required during coffee preparation. “The machine constantly adjusts variables like grind size and dose to keep the shot consistent no matter who’s standing behind it,” says Greg. “You’re not choosing between the craft feel of a proper espresso machine and the reliability of automation, you’re getting both.” That combination is one reason Espresso NEXT has found success internationally, including as a machine of choice for McDonald’s McCafé locations in parts of Europe. Now, Greg believes the timing is right for Australian operators to get in on the action. “The two things we hear most from operators, no matter what part of the market they’re in, are staff turnover and consistency,” he says. “Hospitality has had real trouble finding and keeping skilled baristas and every time a trained barista leaves, the quality of the coffee

at that site becomes a bit of a lottery until someone new is trained up properly.” By reducing reliance on extensive training while still maintaining a traditional espresso workflow, Espresso NEXT is designed to help operators maintain standards even during periods of staff disruption. “A new or less experienced staff member can produce a consistent, high-quality result from day one,” Greg says. “That means less variability across shifts and across sites, faster service during busy periods, and a lot less pressure on operators every time they have to onboard someone new.”

More than a distributor

While Espresso NEXT does provide fascinating product story, Greg sees the machine as just one part of a much larger transformation occurring inside ABC. After joining the business in 2025 following leadership roles at Allpress Espresso and Coffee Supreme, he quickly identified significant untapped potential. “When I looked at ABC, I saw a business that had all the hard parts already sorted,” he says. “We’ve got ANZ exclusivity on the WMF professional range, a service network that operates at national scale, and a direct data relationship with Groupe SEB through our CoffeeConnect telemetry that literally nobody else in this market has access to.” This means, for him, the greatest opportunities lie in maximising the assets already in place rather than needing to reinvent the wheel. “What I didn’t see was a business that was using any of that to its full advantage,” he says. “ABC had been running as a reactive field service operation, largely built around one very large customer, without the systems, the brand, or the commercial structure to show the market what it was actually capable of. “It’s not about inventing something new. It’s about taking assets that are genuinely rare in this industry and building a proper tech-enabled managed services business on top of them.” Greg’s 16-year journey at Allpress culminated in him ultimately leading the company’s Australian and Southeast Asian operations. He later joined Coffee Supreme, helping redesign the roaster’s wholesale operations across Australia and New Zealand. That experience at well-regarded specialty roasters continues to influence his approach at ABC. “What that gave me more than anything was a real education in what a genuine specialty coffee brand looks like when it’s done properly and how much discipline it takes to protect that quality as you scale into new markets and new categories,” he says. “Between the two of them, I came away with a pretty clear view of what good looks like in coffee, both as a product and as a brand experience.” Rather than viewing ABC purely as an

“Hospitality has had real trouble finding and keeping skilled baristas. Every time a trained barista leaves, the quality of the coffee at that site becomes a bit of a lottery.” Greg Glubb ABC CEO

equipment company, Greg believes many of the lessons learned in specialty coffee can be applied to the business. “What I bring from that into ABC is the belief that this business doesn’t have to choose between being an equipment and service company and being a genuine coffee brand,” he says. “My job now is applying that same thinking to a business that’s historically been seen as more industrial than it deserves to be.”

The power of partnership

At the heart of ABC’s strategy remains its longstanding relationship with WMF and parent company Groupe SEB. “It’s fair to say the WMF partnership is the foundation everything else sits on,” says Greg. “We hold ANZ exclusivity across the full WMF professional range. It’s not just a distribution agreement; it’s a genuine strategic partnership with Groupe SEB that gives us things a competitor simply can’t replicate.”

One of those differentiators is CoffeeConnect, WMF’s telemetry platform, which provides real-time machine health data across ABC’s fleet. CoffeeConnect is a cloud-based digital platform that connects professional WMF machines to a centralised online portal and management system. It can gather, analyse, and process operational data to help businesses manage and optimise their coffee fleets. As the business grows into new sectors, Greg believes that capability will become increasingly important. “The next chapter for ABC is about becoming known for a lot more than the relationship we’re best known for today,” he says. “We’re building out into aged care, quickservice restaurants, petrol and convenience, corporate catering, and the coffee roaster community, on top of the national accounts we already service.” For Greg, that evolution reflects where the coffee equipment market is heading. “In three to five years I want ABC to be the name that comes to mind when a national hospitality, retail, or corporate operator is thinking seriously about their coffee infrastructure, not just the company that turns up when a machine breaks down,” he says. “Products like Espresso NEXT matter, but it’s the combination of great equipment and a smarter, more proactive service model behind it that I think defines where this market is heading.”

For further information, visit ausbeverage.com.au Greg spent close to 20 years helping lead specialty roasters prior to landing at ABC.

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COFFEE COMMUNITY

Jessica MacDonald is the General Manager of the New Zealand Specialty Coffee Association.

Raising the bar How the NZSCA helps New Zealand coffee grow.

sk anyone in New Zealand coffee what it takes to build a great roastery and the conversation rarely starts with the coffee. It starts with passion, people, and relationships – the connections between the people who grow, roast, pour, teach, supply, and buy the coffee. That is where the New Zealand Specialty Coffee Association (NZSCA) plays its part. The NZSCA exists to support the people and businesses that make this industry what it is, creating opportunities to compete, connect, learn and keep moving the industry forward. Competition is a big part of that. The Aotearoa Barista Championships, Latte Art Championship, Brewers Cup, Cup Tasters, and, more recently, The Barista Open, give New Zealand coffee a place to be seen, tested, and celebrated. For a barista or roaster, stepping onto that stage is an opportunity to put their work in front of some of the best people in the industry. It can open doors, build confidence, and give a coffee the kind of story that stays with it long after the competition is over. The impact reaches much further than the competitors themselves. Every year, the skills and ideas brought to the competition stage filter back into cafés and roasteries around the country. Techniques are shared. Standards rise. People go home inspired to try something new. When one person pushes their craft forward, the wider industry moves with them. Then there is the community. Coffee is an industry built on relationships, and the NZSCA creates opportunities for people to actually spend time together. Roasters meet baristas. Café owners meet suppliers. New faces become familiar ones. Conversations turn into collaborations, wholesale relationships, ideas, and friendships. That network matters. Running a coffee business can be challenging and lonely, and having people around you who understand the industry can make a real difference. The NZSCA provides a place for those connections to happen and for people to feel part of something bigger than their own business. Celebrating the people behind the industry is part of that work too. Through events such

Rocket Coffee’s Glen Woodcock and Glen Crompton receiving the Ongoing Contribution award. Image: NZSCA.

as the Recognition Awards and AGM, the association creates space to acknowledge the people who have contributed to coffee in Aotearoa. The greatest feedback from the AGM is the chance to hear about others experiences in the industry, their troubles and struggles as well as their wins. The 2025 Recognition Awards (run bi-annually) were a great example of that. The people being recognised came from all corners of the industry, each with their own story and personality. Some were quietly humble, others happily took the spotlight, and every acceptance reflected a genuine contribution to the community and connected people who don’t regularly connect. Education is another important part of the work. Through the sustainability portfolio, Scott Pepler and the previous sustainability committee developed practical resources to help roasters and cafes make meaningful changes in their businesses. The sustainability checklists have been

created with input from people working in the industry, focusing on things businesses can actually use to reduce energy consumption, improve efficiency and manage costs. That kind of practical support is valuable. It gives businesses somewhere to start and turns good intentions into actions that can make a difference to the environment and their businesses. That is the bigger picture of the NZSCA. It is about creating opportunities for people to grow their skills and their businesses. It is about giving great coffee and the people behind it a platform. It is about bringing an industry together and making sure the knowledge, experience and passion within it keeps moving forward. The coffee might be what brings us to the table. The people are what make the industry. For more information on the New Zealand Specialty Coffee Association, or to join, visit nzsca.org beanscenemag.com.au

COFFEE COMMUNITY

Lucy Ward of ST.ALi won the Lifetime Achievement award in 2026. Images: Prime Creative Media.

Holding out for a Hero

The Coffee Industry Hero Awards are set to return at MICE 2027 with a host of exciting new categories celebrating innovators right across the value chain.

he coffee industry is brimming with unsung heroes. From the fledgling barista who goes above and beyond to keep customers happy to the roaster mentor who passes on their knowledge and the producer who champions sustainability at origin, their contributions to the sector often go under the radar. Since its launch at the 2025 Melbourne International Coffee Expo (MICE), the Coffee Industry Hero Awards has set out to celebrate the people who make Australia’s coffee scene so special. The concept has grown every year and the next edition will be the biggest to date. In 2027, there will be nine categories commending the industry’s heroes – including three new gongs up for grabs. According to MICE Lead Sarah Baker, the new categories have been introduced to ensure every segment of the coffee chain receives recognition. “On the night of the 2026 awards, I had quite a few international producers approach me and say, ‘We love the concept and the recognition of individuals, but we don’t feel

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represented. What can we do to change that?’,” she says. “These awards are for the industry, by the industry, so we absolutely needed to add new categories to ensure everyone felt included.” Joining the awards lineup for the next edition are Green Bean Connector, Origin Leader, and Innovator. “Green Bean Connector can be anyone representing green-bean importing or similar roles. People who are really making those

“We need everyone across the industry to pause and reflect on who has made a meaningful contribution to their coffee journey.” Sarah Baker MICE LEAD

connections at origin and bringing incredible rare, delicious, and beautiful coffees into the Australian market,” says Sarah. “Origin Leader recognises people who are doing incredible work at origin. It could be someone who regularly travels to origin and is actively involved in leading positive change, or a producer who’s overseen an initiative such as the rejuvenation of a coffee-growing area.” The final new category is Innovator, which acknowledges the people who are coming up with fresh products, services, and ideas that are making a positive contribution to the industry – think futuristic brewing equipment, game-changing tech services, and more. “We want to celebrate the people who think out of the box to move the industry forward,” says Sarah. “There are plenty of them out there and we want to shine a light on who they are and what they’re doing.” The new categories join the existing lineup that includes Best New Café, Coffee Educator, Community Champion, Next-Gen Talent, Sustainability Champion, and Lifetime

Achievement. Sarah says last year’s winners highlighted the depth and diversity of talent in the Australian coffee community. “For example, take Lucy Ward from ST.ALi who won the Lifetime Achievement award,” she says. “To be clear, she’s not in her 90s, but she has been progressing the green-bean industry forward – often as a quiet achiever – for many years. Her connection to origin is what I particularly applaud. She’s brought coffees and stories back to Australia and spotlighted the incredible producers at origin. She was a very deserving winner.” Nominations for the Coffee Industry Hero Awards 2027 open in October 2026. All entries will be considered by an expert judging panel using a consistent scoring model to ensure fairness across all categories. Judges will assess impact, innovation, contribution and leadership, and authenticity and story to whittle down a shortlist of finalists. “We need everyone across the industry to pause and reflect on who has made a meaningful contribution to their coffee journey,” says Sarah. “Think about the people around you who are doing great work: educators, innovators, community builders, producers, sustainability leaders, young talents, and long-time contributors. Take a little bit of time to put their names forward. “The more finalists we have, the better

Prime Creative Media CEO Christine Clancy presenting the Packaging Excellence award to Andrew Low, CEO of Coffee Supreme.

picture we get of how vibrant and diverse the Australian coffee community really is.” The finalists will be revealed in December 2026 and invited to the awards ceremony on 4 March, when the coffee world will be convening in Melbourne for MICE. “As the awards grow each year, we’re seeing more nominations, more diversity, and a broader understanding of what leadership and

contribution look like in coffee,” Sarah says. “There’s no better way to start MICE than by bringing the community together to celebrate the people who make it what it is.”

For more information on the Coffee Industry Hero Awards and MICE 2027, visit internationalcoffeeexpo.com

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COFFEE COMMUNITY

Brewing connections Hotel brand Citadines is using Australia’s thriving café culture to help guests experience cities like locals, turning a daily coffee ritual into a gateway for discovery.

or many travellers, the first stop in a new city isn’t a landmark or tourist attraction, it’s a local café. That simple ritual of seeking familiarity in foreign places sits at the centre of Citadines’ ‘For the Love of Coffee’ campaign, a global brand platform that uses coffee as a way to connect guests with the communities and neighbourhoods around them. Rather than treating coffee as just another hotel amenity, or a quick caffeination vehicle, Citadines has positioned the brew as a gateway to urban discovery, celebrating the role cafés play in shaping the identity of cities around the world. The concept reflects a growing trend across hospitality, in which travellers are becoming more inclined to seek authentic local experiences that extend beyond a hotel lobby. For Citadines, coffee provides a natural entry point. Every city has its own café traditions, flavours, and rituals, and the brand believes these experiences help visitors gain a deeper understanding of the places they visit In Australia, it’s no different. Few countries have as strong an international reputation for specialty coffee, with cafés deeply embedded in everyday life and local cultures. From the espresso-bar rivalry between Melbourne and Sydney, to rising community coffee cultures in cities such as Perth, Brisbane, and Adelaide, coffee is a reflection of local identity. Australia’s coffee culture is very localised. While international chains continue to expand, many consumers remain fiercely loyal to independent cafés that reflect the character of their neighbourhoods. For visitors, discovering those venues often provides a more authentic introduction to a city than any guidebook or tourist attraction. A favourite flat white recommendation from a barista, a hidden laneway café, or a roastery showcasing a local favourite bean can quickly become a memorable part of the travel experience. It’s this sense of discovery that Citadines aims to foster, using coffee as a bridge between travellers and the communities they are visiting while also supporting the small businesses that help shape Australia’s renowned café landscape. October is the pinnacle of the ‘For the Love of Coffee’ activation, representing the brand’s coffee month. This year, several Australian properties are bringing the campaign to life through partnerships, tastings, coffee trails, and exclusive guest experiences designed to celebrate local café culture.

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From a morning flat white to a hidden local café, Citadines is positioning coffee as a gateway to urban discovery. Image: Citadines.

Citadines Walker North Sydney has partnered with Vittoria Coffee for a lobby activation and special offers available to hotel guests and patrons dining at Bar Lettera throughout October. Visitors will be able to enjoy beverages from an on-site coffee cart featuring taps dispensing chilled cold brew black coffee and iced oat vanilla lattes. Bar Lettera will also embrace the theme with espresso-inspired cocktails and the addition of a Mont Blanc offering on its menu. Citadines on Bourke Melbourne hosted a lobby activation on 1 October featuring the Citadines Espresso Martini Bar, where new and existing Ascott Star Rewards members could enjoy a complimentary drink. Throughout the month, guests will also be invited to participate in a Coffee Hunt, visiting three of Melbourne’s coffee hotspots using a dedicated coffee card. Those who complete the trail and return to the hotel will be rewarded with an Ecco Kuppa, a reusable coffee cup made from pressed coffee grounds. Sydney Central Hotel has partnered with illy for a lobby activation and promotion for hotel guests and diners at Thomas St Kitchen & Bar. It will feature a pop-up coffee cart with product displays and tasting opportunities. New and existing Ascott Star Rewards members will be able to sample illy espresso, illycrema, and cold brew coffee. The campaign is further supported by Ascott Star Rewards, the company’s loyalty program. Every new member who signs

up during the promotion will receive a complimentary coffee voucher redeemable at a participating café or within a hotel restaurant. Beyond customer engagement, the initiative also highlights coffee’s growing role as a cultural touchpoint within the hospitality sector. What was once considered a routine beverage service has become a key component of the guest experience, particularly in destinations with established café cultures. Within that strategy, coffee serves as both a cultural anchor and a tool for community connection. The approach resonates strongly in Australia, where coffee plays a central role in daily life. Whether it is a traveller seeking recommendations for the best local flat white or a business guest looking for a neighbourhood café to work from, coffee often becomes one of the first meaningful interactions people have with a city. By building an initiative around that behaviour, Citadines is leveraging one of the hospitality industry’s most universal experiences. Rather than focusing solely on accommodation, the brand is inviting guests to discover the personalities, stories, and communities that make each destination unique.

For more information, visit discoverasr.com/citadines

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Breaking America The Bean Cartel is about to launch in the world’s biggest coffee market. Founder Stacy Visser reveals why the Melbourne roaster is pursuing international expansion.

espite being the world’s largest consumer of coffee, the United States (US) has a pretty bad reputation when it comes to the caffeinated beverage. From syrup-laced iced coffees served in colossal plastic cups to burnt drip fi lter sizzling on a hot plate for hours, café culture in the ‘land of opportunity’ is often more focused on convenience than craft. It’s an unconventional decision, then, for Melbourne roaster The Bean Cartel to choose the US as its first international offshoot. Or, with plenty of space in the market for premium coffee products, it’s a very clever one from Founder Stacy Visser. “In Australia, we’re competing with hundreds and hundreds of roasters. In the US, we’re competing with hundreds and hundreds of roasters – but not Australian roasters,” says Stacy. “There’s not yet a huge appetite for top-end specialty coffee in America. They still like the basics done well such as pre-ground filter, but there is an interest in Australian coffee. The real selling point of our brand overseas is being Australian – especially coming from Melbourne.” From December 2026, The Bean Cartel’s coffee will be available on Amazon’s US marketplace. To test the waters, at first the brand’s online shop will stock two singleorigin filter coffees and three main blends at different strengths. “Online is an easy entry into the US market,” Stacy says. “It helps us build a bit of presence, then retail can come from that. From there I can find out who’s serious and who wants to get involved, and I don’t have to say yes to everyone.”

The Bean Cartel Founders Stacy and Alison Visser are preparing to launch the brand in America.

While the Australian coffee industry has been doing it tough over the past few years, The Bean Cartel has been one of its success stories. Between 2021 and 2025, the brand achieved 300 per cent revenue growth, with forecasts expecting that momentum to continue over the next few years. So, why now explore expansion opportunities overseas? “I wouldn’t say Australia’s saturated, but some markets are very hard to get into unless you’ve got plenty of money sitting there,” says Stacy. “Going into New South Wales is not easy. Queensland is a bit easier and South Australia has been great for us, but we wanted to do something else that could bubble along in the background. “We want to do something that’s faster, more scalable, and that also opens doors for other markets, interests, distributors,

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Images: The Bean Cartel.

Beyond Australian shores

and retail chains that say, ‘Geez, I love that branding in Australia. I love an Australian product’.” The Bean Cartel’s success at the Golden Bean awards was one of the factors that gave Stacy the confidence to explore global expansion. Between 2023 and 2025, the brand earned gold medals in all three of the headline categories: Espresso, Filter, and Milk-Based.

“Until that point, I hadn’t really felt like wanting to push overseas. It had always been an idea, but the medals made it time to pounce,” he says. “We worked really hard to win at Golden Bean. With those gold medals, we thought, ‘This is a good opportunity to say: it’s not us telling you the coffee’s good – this is independent third parties judging us’.”

When Stacy and the team started exploring international opportunities in 2025, their first target market was Asia. The proximity to Australia was a major selling point, with relatively accessible transport routes and similar time zones. Singapore, Thailand, South Korea, and Japan were top of Stacy’s hit list. “Singapore definitely has an appetite for Australian coffee. The market’s not very big – the whole of Singapore would probably be a similar size to New South Wales – but they’re very responsive,” he says. “Thailand’s supposed to be very good and South Korea excellent. Japan is always very difficult to get into, but if you do you’ve made it. They are very full-on with quality.” After lengthy negotiations with a distributor in Singapore, at the start of 2026 The Bean Cartel was ready to sign on the dotted line to launch in the city-state, but Stacy says the distributor “got cold feet” when the roastery wouldn’t drop its price. “We had the price reduced three times. They were taking us away from the original plan to be centre-left of the coffee market; we wanted to be in the upper echelon, but not the top,” he says. “They kept pushing us down to budget. Eventually I said, ‘No, that’s not where I want to be’.”

“In the US, we’re competing with hundreds and hundreds of roasters – but not Australian roasters.” Stacy Visser COFOUNDER, THE BEAN CARTEL

going over for a while?” he says. “The byproduct is new opportunities for staff that keep them interested in the business. It shows you’re doing things others aren’t,

which keeps them sticky – especially if they’re good and you don’t want them to go.” Stacy admits the process of expanding overseas hasn’t all been smooth sailing. Time zones, differing work ethics, and packaging regulations have all caused headaches, yet he remains eager to explore other markets. “I’m still keen to pursue distribution in Asia, but other than that I’d love to see The Bean Cartel in the United Kingdom (UK),” he says. “There’s a lot of bad coffee in the UK and many opportunities for Australian brands. The UK, South Korea, and Japan are my dream markets. Let’s see what happens.”

For more information, visit thebeancartel.com.au

Make coffee great again

Right when Stacy was feeling pessimistic about expanding overseas, an opportunity landed in his LinkedIn inbox. “I get a lot of messages on LinkedIn. Unlike a lot of people, I don’t ignore them and get back to most people who reach out,” he says. “I received a message about selling The Bean Cartel in the US via Amazon. At first I wasn’t sure if it was legit, but after four months of back and forth it looked like a very promising opportunity.” With 180 million people in the US shopping on Amazon, Stacy was excited by the prospect of getting his product in front of this huge market of coffee consumers. There was one major hurdle to overcome: shipping the beans from Australia in a timely manner to ensure quality and freshness. “Shipping was going to take about 65 days and that almost turned me off the whole project,” he says. “Luckily, we were put in contact with an Australian roaster based in Florida who uses the same fully automated IMF roasting equipment as us. This meant we already had the exact recipes for him to follow, making it a much easier transition.” With The Bean Cartel’s store within Amazon US ready to launch, the team are eager to see how sales go. If revenue is in line with projected sales, Stacy says the roaster may explore further opportunities in the country. “My wife and I are starting to think about visiting Florida and looking at the market. We’ve spoken to a couple of staff: if we decide to do something, would they be interested in

The brand’s Amazon shop will stock two single-origin filter coffees and three main blends at different strengths.

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COFFEE COMMUNITY

MILKLAB has reformulated its barista Lactose Free using advanced ultrafiltration technology.

Levelling up lactose free With digestive health fuelling rapid growth in lactose-free products, MILKLAB has responded by elevating its barista Lactose Free using advanced ultrafiltration technology.

airy is having a comeback. In cafés across Australia, coffee drinkers are increasingly choosing to pair their morning brew with dairy milk for a myriad of reasons including taste and wellness priorities such as protein intake. Digestive health has become one of the fastest-growing claims in dairy, with consumers picking lactose free even without a diagnosed intolerance. Some make the switch to avoid bloating, discomfort, or general gut unease, especially around coffee consumption. Research from YouGov suggests one in four Australians either personally experience lactose intolerance or sensitivity, or share a household with someone who does, making it one of the most common self-diagnosed food intolerances in the country. Retail data backs this up. Circana MAT Grocery Scan’s latest figures showing long-life lactose-free is growing 9.8 per cent in value and 4.9 per cent in volume, compared with 2.9 per cent value growth and one per cent volume growth for regular milk. This volume growth demonstrates it isn’t simply price driving the category either: more lactose-free milk is being purchased. MILKLAB has worked alongside the coffee industry for the past decade to develop milk and dairy alternative products that baristas love to use. With its finger on the pulse of trends, the company has seen a similar shift

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towards lactose-free in cafés across Australia. “Lactose-free has moved from being more of an occasional request to something many cafés now stock as part of their standard milk offering,” says Lydia San, Brand Manager at MILKLAB.

Refreshing a rising star

With lactose-free becoming a core menu offering, MILKLAB was eager to ensure its product continued to deliver a superior product for its café partners. To do so, it invested in ultrafiltration technology to transform how MILKLAB Lactose Free is made. “We’re always looking at how we can improve our core range – continuous improvement is part of the MILKLAB DNA,” says Lydia. “Our operations team came to us with new technology that would make a meaningful improvement to Lactose Free across taste, performance, and nutrition, so it was a no-brainer.” To produce many standard lactose-free products, the lactase enzyme is added to milk to break down lactose into glucose and galactose, which results in a sweeter taste. MILKLAB’s new ultrafiltration method takes a different approach; filtering out most of the lactose first and then adding a small amount of lactase to break down what remains

to deliver a product with less sugar and higher protein. “Ultrafiltration concentrates protein, which helps create the creamier texture, fuller body, and smoother microfoam we were looking for,” says Lydia. “Rather than just reformulating the existing product, we were able to build the new formulation specifically around how it needs to perform in coffee.”

Putting it through its paces

To put its reformulated product to the test, MILKLAB commissioned Deakin University’s Centre for Advanced Food Sciences to conduct an independent consumer sensory study. The project was designed to understand how the new formulation performed compared with the existing MILKLAB Lactose Free. Sixty-four lactose-free dairy consumers who frequently purchased lactose-free coffee from cafés were recruited as part of the study. The samples were tested blind using randomised codes so participants didn’t know which brands or formulations they were drinking. The milks were tested in coffee, with each coffee prepared by a barista using a commercial espresso machine and served in a takeaway cup to replicate the café experience. Participants were asked to rate the coffees across 10 attributes including overall flavour,

Images: MILKLAB.

creaminess, sweetness, coffee strength, mouthfeel, and aftertaste. They also assessed how much they liked each attribute and whether its intensity felt right. “Independent validation is important to us because it means we’re testing the product with real lactose-free coffee drinkers, rather than relying solely on our own internal assessment,” Lydia says. “The results gave us a clear understanding of how the new formulation performed against our existing product and how consumers responded to it in coffee.” But the MILKLAB team didn’t stop there. Confident consumers were happy with the reformulation, they also wanted to validate it with café owners and baristas. This included barista testing the new product side by side with the existing MILKLAB Lactose Free. They assessed key areas of café performance including steaming, texture, latte art, and how it tastes in coffee. “Deakin covered the consumer side, while in parallel we worked with baristas, café specialists, and roaster partners to test how the new formulation performed,” says Lydia. “Feedback was particularly strong around the new formulation’s creamier body and microfoam, and its overall performance in coffee.” Three-time Australian Latte Art Champion Victor Vu was one of the baristas to road test the product.

MILKLAB commissioned Deakin University’s Centre for Advanced Food Sciences to conduct an independent consumer sensory study.

“The new formulation has a shinier foam and more weight and body when pouring,” he says. “The reduced sweetness also allows the character of the coffee to come through more clearly.” The team also worked with Beverage Designer and Fonix Studio Founder Fon Supanan, who highlights the new formulation’s versatility. “It delivers a smooth, creamy drinking experience and performs consistently across both coffee and signature beverages,” she says.

Home brewers included

The relaunch of MILKLAB Lactose Free in coffee venues across Australia coincides with the brand’s national retail expansion. In August, MILKLAB Lactose Free was rolled out at Woolworths stores nationwide, introducing the product to a

new category of at-home consumers. Natalie Latimore, MILKLAB Head of Marketing, says it follows a period of strong growth across the brand’s plant-based and dairy portfolio, reflecting rising retail demand for the same café-quality barista milk customers already order by name. “MILKLAB Lactose Free is the number one lactose free milk in Australian cafés, and now it’s even better,” says Natalie. ‘We’re constantly looking at how we can stay ahead of the latest technology and ingredients to ensure we deliver cutting edge products for baristas and consumers and now with increased availability, consumers can enjoy that same café-quality lactose-free experience from the comfort of their own home.’

For more information, visit milklab.com.au

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COFFEE COMMUNITY

Bringing the energy There’s a new caffeinated product in town, getting ready to quench the thirsts and boost the energy levels of Australia’s café customers this summer.

s the long, hot days of summer approach, café owners across Australia will be looking to tweak their menus to include more thirst-quenching chilled options. When temperatures rise, hot coffee sales tumble, but seasoned hospitality pro Hugh Brown believes his “first of its kind” product is the ideal option to fi ll the afternoon gap. As customers increasingly look for convenience and owners continue to tackle staffing shortages, grab-and-go fridges stocked with ready-to-drink (RTD) options are becoming part of the furniture of Australian cafés. The market for cold beverages is booming and these SKUs are relatively low-effort revenue generators, making the addition a no-brainer for many venues. At the same time, demand for energy drinks is skyrocketing. Largely driven by Millennials and Gen Z, the global segment is expected to grow from $130 billion in 2026 to $224.5 billion in 2033. Consumers want a quick and accessible burst of energy, yet heightened awareness of health means they won’t compromise when it comes to ingredients.

A gap in the market

For Hugh, this all contributed to a glaring gap in the market for a product that delivered energy without a syrupy taste or medicinal flavourings. With a background in running successful hospitality venues in Western Australia, he used his experience and industry contacts to do something about it. “The idea came from my wife, who’s busy and has a lot of meetings. She doesn’t like the taste of coffee, but when she’s tired she will often force herself to have one purely for the energy,” Hugh says. “I started thinking, ‘What if I could create a drink for her?’. Each morning I have a macchiato with a glass of sparkling water on the side and one day I thought, ‘What if the sparkling water was caffeinated?’. It was a very simple concept but I kept coming back to it.” Unable to shake the idea, Hugh started to do his research and was surprised to find there wasn’t anything quite like it on the market. His next step was to see if his concept would actually work – and taste good. Because caffeine is naturally bitter, formulation wasn’t simply a case of adding

caffeine to sparkling water. Traditional energy drinks often feature large amounts of sugar or sweeteners to mask the bitter notes. Hugh admits he went into the process thinking “it will probably taste awful”. “When the first samples came back we were blown away. I thought ‘Wow, this is actually very good’,” he says. “We refined and refined the recipe until it was as close to just sparkling water as possible. We wanted it to be zero sugar but also really palatable, without

Images: Caffie Energy Water.

Three years in the making, Caffie Energy Water launched in September 2026.

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adding lots of artificial ingredients.” Current trends suggest many consumers are seeking healthy and minimally processed alternatives to their favourite drinks and snacks. In line with this, Hugh was keen to keep the ingredient list as short as possible. “Our approach was to stay away from sugar and ‘all the rubbish’,” he says. “You walk into a service station, look at the wall of drinks and think, ‘What on earth is in all of this?’. I wanted something I could genuinely trust: a clear, simple liquid that gives you energy without a laundry list of ingredients people struggle to understand or pronounce. “It had to be kept very simple: natural caffeine, natural flavour, and sparkling spring water.” The result of three years of market research, recipe testing, and endless industry meetings, Caffie Energy Water launched in September 2026. While there are plans for more products in the range, first to market was Caffie Full Strength and Caffie Full Strength with Natural Lime, both made with 100 per cent Australian spring water.

Creating a whole new category

‘Still, sparkling, or caffeinated?’ That’s the line Hugh hopes to hear at hospitality venues across Australia in the next few years.

“There are only so many hot drinks you want to have in that heat, but you still go to cafés for the community and the experience.” Hugh Brown FOUNDER, CAFFIE ENERGY WATER

To make Caffie a success, he knew his product needed to go where energy drinks don’t typically operate. Caffie couldn’t take on the massive energy companies, but it could carve out a niche in a totally new category: energy water. “I didn’t want it to just sit behind the bar like every other drink. I wanted it to live in spaces energy drinks can’t really occupy – particularly restaurants and cafés – because it looks and feels like a sparkling water,” he says. “In our venues, when given the option of still or sparkling water, we know people often just ask for one of each. So, I thought, ‘Why

can’t still, sparkling, or caffeinated be the new norm?’.” Specifically in cafés, Hugh sees the product being a popular option in the hot summer and for the afternoon crowd who might be ‘coffeed out’. “Here in Australia, our summer is brutal. There are only so many hot drinks you want to have in that heat, but you still go to cafés for the community and the experience,” he says. “Some days you just want a cold drink, or you’re rushed and can’t stand in the coffee queue. This gives you a quick, premium option.” While the product is brand new to the market, initial feedback has been overwhelmingly positive. “There’s always that mix of excitement and nerves when you’re launching something genuinely new, but customers have been extremely receptive,” says Hugh. “But that’s the fun part. We’ve always been quite innovative in hospitality: we do festivals, new venue concepts, different formats. You don’t get the real upside unless you’re willing to innovate.” Caffie Energy Water is now available nationally through Gulli Food, ALM, Liquidmix, and Paramount Liquor.

For more information, visit caffieenergywater.com

The global energy drink segment is expected to reach $224.5 billion by 2033.

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OPINION

Supporting the future of Australian coffee The winning edge competition baristas can’t afford to overlook, according to Jason Bond. Image: Francis/stock.adobe.com.

In conversation WITH

Jason Bond, General Manager

ustralian coffee has always been defined by a commitment to leading global coffee culture. For decades, our industry has challenged convention, refined its craft, and continued to raise the standard of what great coffee can be. From independent cafés creating exceptional experiences to competitors representing Australia on the world stage, the passion and dedication of our coffee community have helped establish Australia as one of the most respected coffee cultures in the world. What makes this even more special for Cafetto is that we’ve been fortunate enough to witness every step of that journey firsthand. As an Australian company, we have spent 23 years working alongside the people who make this industry what it is. We have watched coffee businesses grow, seen standards evolve, and supported professionals who continually strive to improve every element of their craft. While Cafetto now works with coffee communities across more than 95 countries, Australia will always be home. This is why our partnership with the Australian Specialty Coffee Association (ASCA) as the Official Cleaning Partners is such a natural fit. ASCA shares many of the same values that have guided Cafetto from the beginning, like a commitment to education and creating opportunities for coffee professionals to develop and showcase their skills. The work ASCA does to bring the Australian coffee community together is incredibly important. Through competitions, events, and industry initiatives, ASCA provides a platform for coffee professionals to connect, learn, and challenge themselves. Behind every competitor who steps onto the championship stage is a story built on dedication, discipline, and countless hours of preparation. Months – and often years – are spent perfecting every detail, from selecting coffee and developing recipes to refining techniques and understanding how each variable influences the final cup. When the difference between competitors

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Cafetto is the Official Cleaning Partner of the Australian Specialty Coffee Association.

is measured in the smallest details and the margin for error is so narrow, consistency becomes everything. At the centre of that consistency is the machine: the foundation behind every shot, decision, and result. In a competition where every sensory detail matters, the equipment supporting the coffee must be operating at maximum efficiency. A competitor can spend months perfecting all variables, but the final result is still influenced by the equipment used to bring that coffee to life. The machine is the connection between the preparation and the final cup, and its condition can impact everything from extraction consistency to flavour clarity. This is where Cafetto’s role as Official Cleaning Partner becomes critical. Cleaning is never a standalone task. It is part of a broader process that protects equipment performance, supports consistency, and ultimately helps deliver the complete sensory experience the competitor intended. In a competition environment, it can be a matter of taking the title and missing out on the top spot. A coffee machine that is not properly maintained can carry the impact of previous use through coffee oils, milk residues, and mineral build-up. Over time, these factors can influence the way equipment performs. For these competitors, every decision is deliberate and controlled. The coffee they select, the recipe they develop, and the way they present their final beverage all contribute

to the experience they aim to create. Our role? To ensure the equipment allows that vision to come through. By supporting clean and well-maintained competition equipment, Cafetto helps remove an unnecessary variable for the judging process. Competitors should be evaluated on their skill, creativity, and understanding of coffee – not on whether residue, scale, or inconsistent equipment performance has influenced the final result. This is why cleaning plays such an important role in creating a fair competition environment. Its influence extends beyond the machine itself, helping preserve the consistency and reliability required at the highest level of competition. When equipment is maintained as the manufacturer intended, it supports performance, protects the integrity of the coffee, and allows the barista’s skill to take centre stage. This is the same philosophy that guides Cafetto’s work with coffee professionals around the globe. Great coffee is the result of many interconnected details working together. The coffee, the equipment, the technique, and the preparation all play a role. Cleaning is the foundation that brings all those elements together. This is more than a partnership; this is supporting our home. Because before there’s coffee, there’s preparation, dedication, and a community committed to the home turf we call the Australian specialty coffee industry.

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INDUSTRY INSIGHTS

One of the biggest challenges roasters face today is managing uncertainty across the entire value chain. Image: Brambati.

Future-proofing the Australian roastery With Aussie roasters under pressure, Brambati reveals why flexibility is the new competitive edge.

ustralian roasters are navigating a period of unprecedented volatility. From green-bean price fluctuations to rising utility costs and shifting consumer preferences, the landscape is evolving. According to Fabrizio Brambati, President of coffee processing plant manufacturer Brambati S.p.A., one of the biggest challenges roasters face today is managing uncertainty across the entire value chain. “Green coffee prices have become increasingly volatile, energy costs remain unpredictable, and consumer preferences are evolving faster than ever. At the same time, customers expect consistently high quality, complete traceability, and shorter lead times,” says Fabrizio. “What we are seeing is that many roasters are under pressure to produce a wider range of products, often in smaller batches, while maintaining efficiency and profitability. Balancing flexibility with operational consistency has become a major challenge.” Another critical issue Fabrizio highlights is workforce availability. Skilled operators are becoming harder to find, which he says makes it essential to simplify processes and reduce dependence on manual interventions wherever possible. As such, Brambati believes the concept of a ‘future-proof’ roastery is changing. “Ten years ago, a future-proof facility was

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primarily defined by production capacity. Companies invested in equipment that could support anticipated growth and higher volumes,” he says. “Today, the concept is very different. Capacity remains important, but adaptability has become equally critical. A modern roasting plant must be capable of responding quickly to changing market conditions, new product categories, different packaging formats, and evolving consumer demands.” For the Italian manufacturer, futureproofing is no longer about building for one specific scenario. It’s about creating a platform that enables the business to evolve without requiring major redesigns or disruptive investments. “The facilities that will thrive in the coming decade are those designed with scalability, digitalisation, and flexibility at their core,” says Fabrizio.

The flexibility flex

But how does a roastery, which invests huge sums in equipment perhaps once every decade or two, become flexible? According to Fabrizio, it starts with intelligent plant design. “In practical terms, it means creating a system that can efficiently handle different batch sizes, multiple origins, diverse recipes, and future production increases,” he says. Brambati focuses on modular solutions

that enable roasters to expand progressively. A customer can start with a certain level of automation and add new storage silos, blending systems, roasting capacity, or packaging lines as the business grows. “Flexibility also means reducing changeover times and enabling operators to switch quickly between products without compromising quality,” he says. “In today’s market, the ability to react rapidly can be the difference between seizing an opportunity and missing it entirely. “For us, flexibility is not an optional feature. It is a strategic investment that protects customers against uncertainty and supports long-term competitiveness.” Working with a wide range of coffee companies – from specialty roasters to largescale manufacturers – Brambati approaches plant design on an individual basis. “Every project begins with understanding where the customer is today and where they want to be in five or 10 years,” says Fabrizio. “We believe equipment should never become an obstacle to growth. This is why our engineering approach focuses on scalability. We design plants with expansion in mind from day one. “Whether a customer is roasting a few hundred kilograms per week or several tonnes per hour, the core principle remains the same: create an infrastructure that can evolve

without requiring a complete replacement.” For smaller specialty roasters, this could mean automating selected processes while preserving the artisanal character of their products. For larger manufacturers, it often involves building highly integrated systems capable of supporting future production increases and new product lines. “The objective is always to ensure today’s investment remains relevant tomorrow,” he says.

Automation in action

Automation is often discussed in terms of labour savings, but it can also contribute to recipe consistency, product quality, and business resilience. In fact, Fabrizio believes the greatest value the technology offers is consistency and reliability. “When roasting coffee, even small variations can affect the final cup profile,” he says. “Automated systems help ensure precise control of temperatures, roasting curves, blending ratios, and material handling processes. This reduces variability and allows roasters to reproduce the same quality standards every day. “Automation also strengthens resilience. Coffee roasting starts with the vision and expertise of a master roaster who defines the desired profile and quality objectives. Automation then ensures these parameters are applied consistently throughout production, batch after batch. “In this way, technology supports the master roaster, helping translate knowledge, experience, and creativity into a reliable and repeatable industrial process.” Alongside automation, data has become one of the most valuable assets of the modern roasting facility. From raw material consumption and product efficiency to energy use and equipment performance, today’s connected plants generate a significant amount of information. “This visibility allows faster and more informed decision-making. For example, a roaster can identify process inefficiencies, optimise production schedules, reduce waste, and improve overall equipment utilisation,” says Fabrizio. “Connectivity also enables predictive maintenance strategies, helping prevent unexpected downtime and improving operational reliability. In uncertain market conditions, having immediate access to accurate data can make a substantial difference in both profitability and competitiveness.”

“The facilities that will thrive in the coming decade are those designed with scalability, digitalisation, and flexibility at their core.” Fabrizio Brambati PRESIDENT OF BRAMBATI

had built its reputation,” he says. “Working closely with their team, we developed a scalable solution that combined automated green coffee handling, advanced roasting control systems, and integrated postroasting processes. The plant was designed with future expansion already built into the layout.” Over the following years, the company increased production volumes considerably, entered new distribution channels, and expanded into international markets.

“Importantly, they were able to achieve this growth without compromising consistency or requiring major structural changes to their facility,” Fabrizio says. “For us, this is the true measure of success. Our goal is not simply to supply equipment. It is to create long-term partnerships and provide the technological foundation that allows our customers to grow with confidence, regardless of how the market evolves.” Looking forward, Brambati believes a blend of embracing automation and flexibility will be the key to success for Australian roasters. ”The coffee industry has always been dynamic, but today’s pace of change is unprecedented,” he says. “In our view, the most successful roasters of the future will not necessarily be the biggest, but the most adaptable. Flexibility, automation, and intelligent plant design are no longer optional investments. They have become essential tools for building resilient and competitive businesses.”

For more information, visit brambati.it/en

Scaling with confidence

To demonstrate how Brambati’s technology and infrastructure can support roasting operations to scale, Fabrizio highlights a customer that began with a relatively modest roasting facility which focused on serving a regional market. “As demand increased, the company needed to expand production capacity while maintaining the product quality that

Brambati President Fabrizio Brambati believes a modern roasting plant must be capable of responding quickly to changing market conditions. Image: Brambati.

beanscenemag.com.au

INDUSTRY INSIGHTS

Some Australian roasters are turning to India as an origin as coffee supply from other regions tightens.

Championing Indian coffee As Australian roasters explore alternative origins, Ahaana Coffee is helping showcase India’s diverse coffee offering – from premium Robustas to distinctive Monsooned Malabar Arabica.

ndian coffee is starting to carve out a bigger niche in Australia’s roasting scene. Smaller-than-expected harvest results out of established origins such as Brazil and Vietnam have left roasters with the need to fill their bags with quality coffees grown elsewhere, and the South Asian nation known for high-quality Robusta is meeting the call. Melbourne-based green bean importer Ahaana Coffee has seen this boost firsthand, with Founder Rajesh Nair reporting strong interest in Robusta sourced from familyowned plantations in Karnataka. “Over the past few years, I’ve definitely seen more interest in Indian coffee, especially Robusta,” says Rajesh. “People are increasingly inclined towards Indian Robusta because the quality is comparatively better than many other origins.”

Driving demand

According to the United States Department of Agriculture (USDA), India was responsible for producing 6.43 million 60-kilogram bags of coffee in 2025-26, which is about four per cent of the world’s total coffee supply. About 70 per cent of the coffee grown in India is Robusta. Only six nations produce more coffee than the South Asian nation, which also has a strong history in growing Arabica. Predominantly grown in the southern states of Karnataka, Kerala, and Tamil Nadu, coffee cultivation in India traditionally involved cherries grown in the shade alongside other spice crops.

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Rajesh and Ahaana work with familyowned estates around Coorg in Karnataka. These plantations have produced coffee for more than 40 years, and he says ongoing replanting programs are helping rejuvenate the estates while ensuring they remain productive long into the future. “We need to replant some saplings every year. We regularly replace plants that have declined or died over time across all our estates,” he says. “This year alone we’re replanting about 3000 trees, but that changes from year to year. It depends on the condition of the plants and how many need to be replaced.” The estates maintain a clear separation between Arabica and Robusta production, with replanting programs tailored to each variety. ”This year it has mostly been Cauvery (Catimor-type) plantations that have been refreshed, but across the estates we have replanted a number of different varietals,” says Rajesh. The dwarf Cauvery variety is planted at high density, enabling estates to maximise production from available land. According to Rajesh, the varietal is valued for its clean and bright cup profile, typically featuring citrus, red berry, and herbal characteristics. Alongside Cauvery, the estates cultivate traditional Indian Arabica varieties including Selection 6 and Selection 795. Selection 6 is prized for its strong tolerance to coffee leaf rust and balanced cup profile, while Selection 795 remains one of India’s most established

varieties, recognised for its high yields and flavour notes of dark chocolate, toasted nuts, maple syrup, and spice. While those Catimor saplings will take time to mature, Rajesh says Ahaana is working on importing India’s most distinctively processed – Monsooned Malabar – coffee into Australia to round out a productive 2026. This style of coffee is closely linked to India’s maritime history, with the unique profile developed after coffee was exposed to salty sea air during shipping to Europe in the 18th and 19th century. This exposure resulted in a coffee with a transformed appearance, density, and cup profile. The beans swell and lose acidity, resulting in a coffee known for heavy body and an earthy flavour profile. Nowadays, rather than exposing the coffee to humid monsoon air on the open ocean, the effect is achieved by exposing the coffee to the monsoon winds in coastal warehouses. “It’s a very specific style that is unique to India,” says Rajesh. “It’s a seasonal process that results in a very low-acidity coffee. “Processing usually starts around August or September, with the coffee normally available from October to March. I’m expecting to secure between 26 and 30 tonnes in total this year.” Rajesh says there is rising demand for both Indian Arabica and Robusta among Australian roasters, with Robusta demand continuing to level up. While traditional preferences once positioned Robusta as an inferior coffee to Arabica, limited mostly to commercial blends,

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the species has seen an improvement in its perception in recent years. India has long been heralded as a world leader in quality Robusta, and Rajesh says roasters continue to recognise its potential as a high-quality blending coffee and a standalone single origin. The estates Ahaana works with grow both traditional Old Robusta and Selection 274, a high-yielding cultivar widely associated with India’s Kaapi Royale coffees. Rajesh says these varieties are sought after for their heavy body and syrupy texture, with cup profiles ranging from earthy and bold through to caramel, toasted nut, and spice notes. Demand for Arabica is more nuanced, according to Rajesh. Premium-grade lots continue to attract interest, but these coffees are often positioned as a distinctive point of difference coffee, rather than being used in blends. Like many importers, Ahaana has spent the past year or so navigating challenging macroeconomic conditions. Rising coffee prices, freight disruptions, and ongoing shipping delays continue to strain the supply chain. “Shipping lines can’t operate at their usual efficiencies because of oil price surges and disruptions to key shipping points. Containers are getting stuck, and that’s affecting everyone who relies on shipping,” he says.

Images: Ahaana Coffee

Dwarf Cauvery cherries growing at one of Ahaana’s Indian plantations.

“The coffee is ready at origin, but there are no containers. It’s a domino effect from what’s happening in the Middle East.”

Pushing boundaries

Despite those ongoing logistics hurdles that are influencing the entire industry, Rajesh says the business remains focused on growth. Launching in 2025, Ahaana Coffee has been steadily growing its capabilities out of Melbourne and is building its business in Sydney and New Zealand. Now with Sydney-based representative Srini supporting customers in New South Wales, and New Zealand representative Dan helping develop opportunities across the Tasman,

the business is beginning to establish the foundations of a bigger presence. Rajesh says building relationships takes time, but early conversations and sample feedback has been encouraging in both markets. “Until now, we’ve been more focused on Melbourne, but we’re starting to build into these new areas,” he says. “Diversifying into multiple regions is very important for us. As a growing business, we want to expand into new territories.”

For more information, visit ahaana.coffee

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INDUSTRY INSIGHTS

The loyalty loop Losing regulars can have a big impact on a café’s bottom line, but how can venues keep hold of those valuable repeat customers?

Direct Fire uses target, behaviour-based messaged to help cafés identify lapsed customers. Image: Woosh Pay.

ay there’s a customer who visits a café every Friday for six months. They walk in, buy a takeaway coffee and muffin, then head back out the door. If, one day, they don’t come in, does the café notice? Maybe, but maybe not. While the loss of that customer’s business might go unnoticed on the floor, it will almost certainly be felt on the bottom line. Woosh Pay, a hospitality technology platform, has created a system called Direct Fire designed to help venues identify, retain, and re-engage customers. Co-Founder and Chief Technology Officer of Woosh Pay, Sam Brown, says customer retention is a major untapped opportunity for hospitality businesses, and most operators are losing revenue without realising it. “We see an eight to 20 per cent increase in

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revenue, and it’s been proven across multiple brands,” says Sam. “When margins are so slim for cafés, eight per cent can be the difference between staying in business and closing the doors.” Woosh Pay is led by Co-Founder Peter Rodwell alongside Sam. Peter brings executive and leadership experience from big brands such as McDonald’s, Pizza Hut, and Gong Cha; Sam came on board to build the technology that turned the concept into a working product. Drawing on Peter’s experience developing loyalty and engagement strategies for some of the world’s largest hospitality brands, Woosh Pay has brought Direct Fire to market. Sam says it brings enterprise-level customer retention tools within reach of independent operators.

“AI drives a lot of our products, but Direct Fire has been created with Peter’s commercial intelligence programmed into our code,” she says. “It’s not the average collective intelligence of the planet, which is what AI is. We’ve got someone who is a real heavy-hitter and is super-smart, and coded what he has used in his decision-making processes. “It’s real industry intelligence.” According to Sam, retaining an existing customer is significantly more cost effective than attracting a new one. That’s why Direct Fire has been designed to focus on identifying customers who are drifting away and providing venues with targeted ways to bring them back before the relationship is lost. “When the customer turns up the first

time and taps their card to pay, Direct Fire asks them for their phone number, following all privacy guidelines. If the customer gives their number, we don’t ask them for anything again. They can sign up for the loyalty program if they want to, but they don’t have to,” says Sam. Rather than relying on blanket promotions, Direct Fire continually analyses customer behaviour and transaction history to identify when engagement begins to decline. This enables venues to intervene before a customer is lost altogether, turning loyalty into a more proactive exercise. “If that customer doesn’t come back, you know. Then you can message that customer only and say something like, ‘we haven’t seen you for a couple of weeks. If you bring a friend, we’ll give you a free coffee.’ It’s incredibly targeted advertising,” says Sam. “Normally you just market to everyone and offer discounts to everybody. But why would you offer a discount for the people who come in every weekend and are happy to pay full price? You want to offer discounts to the people who aren’t coming.” The success is linked to Direct Fire’s ability to deliver the right offer to the right customer at the right time, whether that’s re-engaging customers who haven’t visited in weeks or rewarding the regulars who keep returning. “It’s crazy successful because you’re not bothering people to sign up, and you’re not messaging them all the time,” says Sam. “If you message someone every couple of weeks with an offer, they unsubscribe. If you don’t message them at all and then you message them only when they haven’t been in for a few weeks, that’s a different story. They’re not going to unsubscribe from that. “We’ve also built in a full-on referral program, and if you want to donate your points to charity, you can do that too. There are some really cool things in there.” While Direct Fire is focused on customer retention and loyalty, it sits within the broader Woosh platform, which includes tools for point of sale, online ordering, inventory management, reservations, and business operations.

By tracking customer visit patterns, Woosh Pay’s Direct Fire platform enables venues to deliver personalised offers that encourage repeat visits. Image: stock.adobe.com/Daniel

“We’ve gone through and asked what are all the pain points ... when people tell us things, we think and figure out how to solve it.” Sam Brown WOOSH PAY CHIEF TECHNOLOGY OFFICER

“We’ve tried to address the challenges small businesses face. Woosh can do inventory management, logistics, warehousing, dark kitchens shipping product out, point of sale, restaurant management, reservations, online selling, and your loyalty programs,” says Sam. “We’ve gone through and asked what are all the pain points, what can’t these businesses access, and how do we solve that? We listen really carefully. When people tell us things, we think and we figure out how to solve it.” For Sam, the value of Direct Fire extends beyond driving repeat visits. It also provides cafés with something many have never had before: visibility into why customers leave.

“If you’re a café owner or running a doughnut shop and you’re thinking about implementing this, the question I’d ask you is: ‘How many customers have you lost this year? Do you know?’ “The answer is always, ‘I don’t know’. Everyone says no, because you can’t know. They just don’t come back. “Now you can track it, measure it, and try to keep them within your ecosystem.” Sam says giving those customers a direct line back to the venue is where Direct Fire sets itself apart from traditional marketing and loyalty platforms. “A lot of marketing products message from their own domain, so the offer comes from a marketing company, not from the venue. There’s no way to reply,” she says. “What we’ve seen is people replying to our messages and saying, ‘I didn’t come back because of X, Y, Z’. That’s important. If they say, ‘last time I had the doughnut, it was stale,’ then you might realise you have a problem you didn’t know existed. “We want to make it not just a one-way street. You can take customer feedback on board straight away. That’s a big difference.”

For more information, visit wooshpay.com Woosh Pay’s projected knock-on effect of keeping just one customer. Image: Woosh Pay.

beanscenemag.com.au

One System. Seven Liquids. Endless Possibilities.

A modular dispensing system designed for modern cafés embracing cold drinks, plant milks, and high-margin menu innovation. Übermilk PLUS is more than a milk system — it’s a future-ready solution for cafés looking to streamline workflows while expanding into cold, specialty, and plantbased beverages. Designed as a modular, automated dispensing platform, Übermilk PLUS delivers precise temperatures, textures, and dosing at the touch of a screen. From silky microfoam to chilled milk, cold brew, matcha bases, syrups, and house-made concentrates, up to seven liquids can be programmed and served from one system — consistently, every time. An integrated automated cleaning system ensures exceptional hygiene and seamless transitions between liquids, while reducing waste, training time, and labour pressure. During peak service, Übermilk PLUS removes guesswork and manual handling, allowing baristas to focus on espresso quality and customer experience.

Why Übermilk PLUS? ▪ Unlock cold and specialty drink menus without added complexity ▪ Features fully independent milk lines to prevent cross-contamination ▪ Consistent results across every shift and every staff member ▪ Reduced labour and prep time during peak periods ▪ Cleaner benches, fewer bottles, less waste ▪ Engineered and built in Germany for reliability in high-volume environments With Übermilk PLUS, cafés gain the flexibility to follow trends, improve margins, and deliver repeatable quality — whether serving a flat white or a layered iced matcha.

sales@baristagroup.com.au www.baristagroup.com.au

INDUSTRY INSIGHTS

Built to last After opening its first location in 2019, Queensland’s Cocobrew has expanded to four venues – and it’s had one partner alongside it the whole time.

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Image: Cocobrew

ow do you define the perfect roasting partner? The answer will change depending on who you ask, but for Cocobrew Co-Founder Robin Adams it’s pretty simple. “Their role is to bring the best beans and produce the best result from the roastery. To be able to do that is a big deal,” he says. Robin is talking about Grinders, which is one of Australia’s biggest and most recognisable roasters. While opening four venues was never necessarily the plan, opportunities continued to present themselves over the years. These were opportunities Grinders encouraged and supported Robin to pursue. “Every time we’ve taken a step forward in the business, they’ve been great. It’s a relationship that has helped us grow, and their training is top-notch.” Cocobrew’s growth over the years is the perfect example of what Grinders wants to achieve with its long-term partners, according to National Field Sales Manager Dakila Falcon. Having previously held a number of roles within the wider Coca-Cola Europacific (CCEP) business of which Grinders is a part, he says the company’s scale is one of its greatest strengths in supporting its café partners. “We have a field sales team of 39 people across the country, supporting everyone from independent cafés through to large national chains,” says Dakila. “Our team is structured to provide focused support at every stage of the customer journey. Territory Managers are dedicated to helping existing customers grow through strong execution and category development, while our Coffee Specialists focus on acquiring new, strategic partnerships and building coffee capability across the network. “Together, they help ensure our customers get access to both industryleading coffee expertise and commercial growth opportunities.” The size of this national network speaks to just how capable the Grinders team is at supporting its partners around the country. Robin says this becomes apparent in the training programs Grinders runs with Cocobrew, from barista training to business help. “Having someone on the ground in your area is massive,” he says. “Grinders isn’t just about ‘here’s another 20 kilos, see you in a week’. They’re really keen on training you to use that bean at its best,” says Robin. “It’s not just basic barista training. It ranges from entry-level skills so people

Queensland’s Cocobrew uses Grinders coffee in all four of its venues.

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know what they’re doing, right through to skill improvement. “They also help with business management and how to manage the coffee properly. How to store it in the best environment and how to treat it. You learn more than how to turn a coffee bean into a drink – you learn that it’s a trade.” For Dakila, that investment in training reflects Grinders’ wider philosophy of wanting to fully understand where each customer is on their journey.

“We have structured onboarding and coffee capability programs designed to assess each customer’s level of experience and identify opportunities for growth,” says Dakila. “For some of our partners, that may mean building strong foundations through essential coffee skills and best practices. For others, it may involve more advanced technical training focused on elevating quality and consistency. “Our approach is never one-size-fits-all. We take the time to understand each customer’s goals and challenges, then tailor support

Robin says Grinders also gives market insights into things such as popular signature drinks.

through our Coffee Specialists to help them develop their coffee program and unlock new opportunities for growth. “Hospitality operators are constantly balancing competing priorities, from food and beverages to staffing and customer experience. That’s why we focus on delivering practical support that is tailored to each customer’s needs, helping them develop capability and consistently deliver great coffee.” While coffee quality remains fundamental, Dakila says Grinders differentiates itself through the breadth of support it offers hospitality operators. “Great coffee is just the starting point,” he says. “What sets Grinders apart is our can match. When customers recognise commitment to helping our customers grow. Grinders on a café menu, there’s already Through our CCEP commercial insights a sense of familiarity and trust, creating a team we gain access to industry insights, meaningful opportunity for our partners,” category expertise, and practical business says Dakila. recommendations. “ “We want every Grinders experience to be “The way I like to put it is we use the a great one, whether it’s enjoyed at home or elements of size and scale of the larger in a café. Our ambition is for consumers to business to execute and operate very recognise the same quality and consistency locally, according to the needs of each across both channels, with the café experience individual customer.” setting the benchmark for the brand.” With Grinders present on supermarket Ultimately, Dakila says Grinders measures shelves around the country, Dakila believes success not by the volume of coffee it sells, but there is an opportunity for Grindersby the growth and success of its customers. partnered cafés to capture business from those “We don’t see our role as simply supplying who have already tried the product at home. coffee and servicing equipment,” he says. “Grocery availability helps build level (R2).pdf of “Our focus is on10.52 understanding each BeanScene(210 x 145 mm)-Print 10mm a Bleed 1 09/09/26 consumer awareness that few coffee brands customer’s business, identifying growth

opportunities, and providing insights that help them succeed. We aim to be a genuine partner to our customers, supporting their long-term growth, not just their coffee program.” For Robin, that service beyond simply supplying coffee is no more evident than when he first started working with Grinders, right when the Covid pandemic was changing the face of café service around the country. “Grinders took a punt on us in that time,” he says. “It’s been a great relationship, and ever since taking that punt they’ve stuck by us.”

For more information, visit grinderscoffee.com.au

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INDUSTRY INSIGHTS

Value beyond the beans Why helping cafés keep their customers is more important to roasters than ever.

he best roasters don’t just make and supply amazing coffee, but help their wholesale customers build better businesses. And it seems café operators value them for it. In a recent Stamp Me Loyalty survey of hospitality businesses, 49 per cent said they prefer to buy coffee beans from a roaster that also helps support their business growth. Training, equipment support, technical assistance, marketing guidance, and operational advice can all play a part in helping a café run more smoothly, serve more consistently and build a stronger business. “Beyond supplying coffee, we provide our wholesale café partners with practical support designed to improve coffee quality, consistency and overall business performance,” says Jimmy Evans of Artisti Coffee Roasters, a specialty roaster based in Coffs Harbour, New South Wales. But if helping cafés build stronger businesses is already part of the modern roaster relationship, there may be another opportunity hiding in plain sight: helping those cafés keep more of the customers they already have.

The retention opportunity

Attracting new customers matters. But for a café to build a healthy, sustainable business, getting those customers to come back can matter even more. “Customer retention is critical to a café’s long-term success because repeat customers provide consistent and predictable revenue, increase customer lifetime value and reduce the reliance on continually attracting new customers,” says Jimmy. “Loyal customers also generate valuable word-of-mouth referrals, strengthen the café’s local reputation and help create resilience during slower periods. “For most cafés, sustainable growth comes from delivering a consistently positive experience that keeps customers returning.” For café operators, that challenge is very real. “Being in a small town with a number of other cafés, it is always a constant challenge to provide exactly what the customer requires and keep our products at a competitive price,” says Tim Farrell of Buyi Espresso Bar in Old Bar, New South Wales. And this is where the interests of cafés and their roasters increasingly overlap. A café that can build a loyal customer base, generate strong repeat visitation and create more predictable revenue is more likely to remain a healthy business over time. And a healthier café can also mean a stronger, more sustainable wholesale account for the roaster supplying it. So, if roasters already help cafés make better

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Stamp Me Loyalty gives roasters, such as Artisti Coffee Roasters, a way to offer café partners access to a ready-made digital loyalty platform. Images: Stamp Me Loyalty.

coffee, train staff, improve operations and market their businesses, could helping them retain customers become another way to help their businesses succeed?

Loyalty as the next value-add

That is where customer loyalty enters the conversation. Rather than asking roasters to become loyalty providers themselves, Stamp Me gives them a way to offer café partners access to a ready-made digital loyalty platform designed to encourage repeat visits, reward loyal customers and maintain engagement between purchases. “Just as wholesale partners help cafés improve workflows, train staff, source equipment and develop marketing strategies, loyalty can become another practical tool available to operators looking to strengthen their business,” say Stamp Me Co-Founders Alan Donaldson and Shannon Magowan. “Digital loyalty programs provide a way to recognise returning customers, create incentives for repeat purchases and maintain engagement between visits.” For roasters, the opportunity can be another way to contribute to the long-term health of

Through Stamp Me’s roaster partnership model, roasters can receive a referral rebate when café partners take up the platform.

the businesses they supply – while potentially strengthening the wholesale relationship in the process. There can also be a commercial upside. Through Stamp Me’s roaster partnership model, roasters can receive a referral rebate when café partners take up the platform, creating an opportunity to support their network while generating an additional revenue stream of their own. “If wholesale partnerships are built on helping cafés succeed, then customer retention may be another area where roasters can make a meaningful contribution,” say Alan and Shannon. And roasters may be particularly well placed to do it. By working across multiple venues, they have visibility into the challenges café operators face and the approaches that are working across their customer network. “Roasters have access to a large number of venues that they can see what works and what doesn’t,” says Jimmy. “It allows them to pass those things on to the cafés and help them all grow.” For café operators, that kind of support can make a meaningful difference. “It’s about the quality of not only Artisti’s coffee but the service and assistance they offer,” says Tim. “The whole team is incredibly knowledgeable and go out of their way to help with anything they possibly can, not limited to just coffee but all things a café owner may need help with. “I wouldn’t be in business today without the Artisti crew and all the support they have offered across all aspects of my business.” For roasters already invested in the longterm success of their café partners, customer loyalty could be the next practical way to help them grow.

For more information, visit stampme.com

Meet the

Polar Precision. Performance. Every Cup.

cwe.com.au l syd 02 9533 2693 | melb 03 9462 5055 l sales@cwe.com.au

INDUSTRY INSIGHTS

Scaling AMAZING I

What Australian operators can learn from this Japanese success story of creating better coffee consistency.

n Japan, where hospitality is elevated into an art form and consumers hold complex expectations around quality and service, maintaining consistency across multiple café locations is no small task. For EXILE TETSUYA’s AMAZING COFFEE that challenge had an extra layer. As part specialty coffee company, part lifestyle brand, and part entertainment experience, the chain regularly serves customers arriving in waves before and after concerts, live events, and fan gatherings for TETSUYA and his

immensely popular dance group, EXILE. Founded under the philosophy of “AMAZING LIFE with AMAZING COFFEE”, the Japanese brand has built its identity around creating memorable experiences that blend specialty coffee, community, and entertainment culture into one. To do this, it has turned to the Franke Coffee Systems Mytico, a high-capacity superautomatic coffee machine that features dual modules, enabling two operators to pull shots

or make up to four beverages simultaneously. According to TETSUYA, while much of the decision to incorporate Franke Coffee Systems machines into AMAZING COFFEE operations boiled down to improving consistency and workflow efficiencies, especially in busy periods, there was more to it. ”For a coffee shop, the espresso machine is the face of the establishment,” he says. ”Changing the machine means changing that face. And Mytico’s face, it’s really beautiful. Every morning when I arrive at the shop, I tell everyone to touch it, to love it. I adore this machine.”

Designed for consistency

TETSUYA believes his partnership with Franke Coffee Systems will help AMAZING COFFEE scale in the future.

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Images: Franke.

AMAZING COFFEE’s shift to Franke Mytico machines offers plenty of lessons for Australasian venues.

Beneath Mytico’s distinctive exterior sits a functionality that first attracted TETSUYA and his team. As AMAZING COFFEE expanded across multiple locations, maintaining the same in-cup quality became more challenging – regardless of who was behind the bar. Like many hospitality businesses, the brand relies on a workforce with varying levels of coffee experience. In fact, many of the staff are students from entertainment schools pursuing careers as artists, rather than full-time coffee professionals. While enthusiastic and customer-focused, that constant rotation of team members can make it difficult to build and maintain deep technical coffee or machine knowledge.

According to Franke Coffee Systems, Mytico was selected by AMAZING COFFEE because it could simplify preparation while delivering the quality standards the brand had come to expect. Powered by Franke’s iQFlow extraction technology, the machine is designed to ensure consistent espresso extraction and flavour profiles, even in changing workflow conditions. TETSUYA says that consistency is one of the machine’s greatest strengths. “Mytico consistently delivers high baristalevel quality coffee,” he says. “Even staff with limited experience can produce high-quality drinks efficiently. That’s genuinely invaluable.” Beyond consistency, several technical features of the Mytico support its suitability for high-volume hospitality environments. In addition to iQFlow and the integrated multi-boiler system, automatic cleaning programs and intuitive touchscreen controls have been designed to reduce the amount of daily maintenance and training required, helping venues maintain performance standards across different shifts and experience levels. Recipe parameters can also be stored and standardised to deliver a consistent beverage profile from store to store, reducing operator variability. These benefits are likely most apparent during AMAZING COFFEE’s busiest trading periods, when the pressure to move customers through the queue quickly while still providing a good experience can be huge. Mytico ability to run parallel workflows enables staff to prepare multiple espresso and milk-based drinks simultaneously, helping reduce wait times and maintain service standards during those peak periods. According to Franke Coffee Systems, the machine can prepare two double espresso shots or four single shots while simultaneously steaming milk. The machine’s design also aligns closely with the Japanese concept of omotenashi, a AMAZING COFFEE often experiences busy peak periods around EXILE’s performances.

TETSUYA says Mytico enables baristas of varying experience levels to produce consistent coffee.

“Even staff with limited experience can produce high-quality drinks efficiently. That’s genuinely invaluable.” EXILE TETSUYA PRODUCER OF AMAZING COFFEE

philosophy of wholehearted hospitality that sits at the centre of AMAZING COFFEE’s customer experience. By reducing the operational complexity associated with coffee service, staff can devote more attention to conversations, storytelling, and creating memorable moments for guests. The low-profile design also helps improve visibility between customers and staff, rather than creating a physical barrier. Franke Coffee Systems says the end result has been improvements across several areas of AMAZING COFFEE’s business, including operational efficiency, reduced training requirements, less product waste, faster service, and greater staff confidence.

A lesson for Australia

While few Australian venues experience the huge demand surges driven by J-Pop concerts, the operational challenges AMAZING COFFEE wanted to address with the installation of the Mytico may sound familiar to many local operators. Labour shortages, high staff turnover, rising operating costs, and increasing expectations continue to place pressure on cafés across Australia. Venue owners are often faced with the same balancing act that affected TETSUYA, maintaining quality while improving service speed, training new employees, and delivering memorable experiences. In that environment, the role of coffee equipment is evolving. For many operators, investment decisions are no longer based solely on cup quality, instead, how they support staffing strategies to deliver consistent results regardless of who is on shift. For multi-site operators especially, consistency has become a growing priority, as customers expect the same coffee experience whether they visit a flagship high street store, suburban café, or shopping centre or airport location. There is also a broader lesson around scalability. AMAZING COFFEE has built its business around highly personalised experiences and strong customer connections but still recognised a need to implement operational systems that could support future expansion. According to TETSUYA, Mytico will continue to play a central role as new locations, partnerships, growth opportunities, and collaborations come to pass. “I’m confident that as we expand AMAZING COFFEE’s brand into new locations, B2B partnerships, and collaborative projects, Mytico will be central to delivering consistent, high-quality experiences everywhere,” he says.

For more information, visit coffee.franke.com beanscenemag.com.au

INDUSTRY INSIGHTS

Rethinking coffee packaging I

How Trimatt’s ColourStar AQ V is helping coffee roasters have greater control of growth.

n an increasingly competitive market, coffee bags can serve as a brand’s first point of contact with customers. They communicate quality, tell stories about origin and sourcing, showcase limited-edition releases, and help distinguish one product from another on busy retail shelves. Though branding is a key factor for roasters, traditional print methods can present significant challenges for roasters – particularly those managing multiple blends, single origins, seasonal offerings and privatelabel products. Australian packaging technology company Trimatt is helping businesses rethink what is possible when packaging production moves from a traditional inventory-based model to an on-demand approach. Trimatt’s ColourStar AQ V digital printer technology enables coffee bags and cartons to be printed as required, eliminating the need for large print runs and significant stock holding. For Trimatt Founder Matt Johnson, the success story of Sydney roaster Espressology epitomises what the machine and technology can do. The relationship between the companies began shortly after Trimatt introduced the technology to the coffee sector. “We first showed the ColourStar AQ V at a big coffee expo in Melbourne in 2023. We were lucky enough to win Best Exhibit, and it really grabbed the attention of roasters,” says Matt. “That’s where we met Ged Ryan, Managing Director at Espressology. He immediately saw the value of the printer, and since then Espressology has become a close partner and a leader in using our technology.” Ged says the ColourStar AQ V has transformed business for Espressology. “Historically, storing three or four stock keeping units (SKUs) in a factory of this size was doable. But as a private label manufacturer, storing hundreds of cartons would require a factory ten times the size of this, not to mention carrying that cost,” he says. Storage is often an overlooked cost within coffee operations. While green coffee, roasted inventory, and equipment typically receive significant attention, packaging can consume valuable warehouse space and operating capital. The issue becomes even more pronounced for roasters offering a broad range of products, each requiring its own unique artwork and packaging format. Traditional printing generally requires businesses to commit to large production runs to achieve economical unit costs. For coffee brands with dozens, or even hundreds, of SKUs, those minimums can quickly become

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Trimatt’s ColourStar AQ V digital printer technology enables coffee bags and cartons to be printed as required. Images: Prime Creative Media.

difficult to manage. “On the packaging side, managing minimum order quantities (MOQ) of 10,000 bags per SKU would place considerable pressure on storage capacity,” says Ged. “When we’re manufacturing printed cartons or printed bags, we do it to order. It comes out of the ColourStar, straight into our production, and then straight out the door.” The result is a significantly leaner production workflow. For coffee businesses, that ability to operate without carrying months – even years –worth of packaging inventory can create meaningful operational efficiencies. It removes the risk of obsolete stock, reduces warehouse congestion, and enables businesses to allocate capital to other priorities. Cash flow is another area where digital printing is making an impact. “A lot of our customers come to us with a bit of a roadblock,” explains Ged. “They want to brand the numerous SKUs they have in their business, but the traditional methods of flexographic and gravure printing don’t allow

them to do this cost effectively, and there’s a lot of risk involved.” The ColourStar AQ V’s ability to print packaging as needed removes much of that risk. “With the ColourStar AQ V, a small emerging coffee brand doesn’t have to wear the cash flow hit of a ten- or twenty-thousand bag run. They just pay for the bags as they order them,” Ged says. He adds that this development fundamentally changes how customers manage their packaging expenditure. “Instead of paying upfront for 20,000 bags, our customers now feel the cash flow impact at the time of order, at the scale they actually need.”

Opening the door for growth

For specialty coffee businesses, that flexibility can provide a pathway to more professional packaging without substantial financial commitment. “The ColourStar AQ V has really opened the door for smaller and emerging coffee brands,”

says Ged. “It enables them get professionally printed bags without committing to huge print runs.” Beyond cost and storage advantages, digital printing is also addressing one of the specialty coffee sector’s defining characteristics: constant change. Roasters are regularly introducing new coffees, changing sourcing partners, launching limited releases, updating sustainability messaging or refreshing their brand identity. “Beyond the inflexibility of design and the storage issues of traditional printing, ColourStar AQ V gives small brands the freedom to update their bags without sitting on tens of thousands of old ones,” Ged says. That freedom extends to product development and marketing activities. Instead of designing packaging around minimum print runs, businesses can create limitedrelease products, seasonal campaigns, event promotions, and retailer-specific offerings without taking on substantial inventory risk. “Some of the new revenue streams that the ColourStar AQ V has enabled for us are shortrun promotional products,” Ged says. The speed at which new designs can be introduced also creates opportunities for faster innovation cycles. “Our design capabilities are infinite, and our turnaround times on a new design are

The partnership between Trimatt’s Matt Johnson (right) and Espressology’s Ged Ryan (left) began in 2023.

same day, if not next day,” says Ged. “Quite often, that’s too fast.” Yet such responsiveness can be particularly valuable when responding to market trends, launching collaborations, or preparing products for events and retail opportunities. “Right now we have a couple of products on the shelf in Coles and Woolworths, and we also have products in Singapore, Korea, and Hong Kong – all three of these are from the Colourstar,” Ged says. By eliminating large minimum order quantities, reducing warehousing

MORE THAN JUST BEANS

requirements, and enabling on-demand production, the ColourStar technology grants businesses greater control over cash flow while maintaining the freedom to continually evolve their brand. Combined with same-day design changes and extensive customisation, Trimatt is helping roasters to move faster, launch more confidently, and scale packaging alongside their business.

For further information, visit trimatt.com

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INDUSTRY INSIGHTS

Charlie’s Fine Food Co. has released a range of filled and chunky cookies. Image: Charlie’s Fine Food Co.

Cookie-cutter cafénomics

At a time when consumers want to save money on essentials but are still willing to splurge on one-off experiences, Charlie’s Fine Food Co. reveals how cookies can help drive coffee sales.

hen Jacky Magid and Ken Mahlab took over a bankrupt cookie company in 2004, they didn’t fully understand the challenge they were about to take on. With backgrounds in corporate, they were new to the food sector, with a wave of hurdles heading their way. Yet, more than two decades later, business is booming for Charlie’s Fine Food Co. And a major contributor to that success has been the brand’s partnership with the café industry. “As a local family-owned business, we’ve always taken the time to understand the needs of our café customers and go the extra mile to make sure we deliver for them,” says Jacky. “Many of our customers are long-term partners and feel part of the Charlie’s family. Whether it’s been arranging last-minute deliveries, providing seasonal products, or helping with product storage and display materials, we have always worked with our partners to help drive sales together.” While the company has continued to grow alongside its partners, Jacky admits the bakery and café sector they entered all those years ago is almost unrecognisable to the hospitality and retail landscape today. “In short, almost everything has changed,” she says. “Probably the biggest change has been the polarisation of consumer behaviour whereby day-to-day consumers are wanting to save money on everyday essentials but are still willing to spend to enjoy one-off experiences.” For the café sector, Jacky believes this behaviour change isn’t necessarily a bad thing for business. “Bite-size cookies provide a value-add to drive coffee sales and this continues to

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be a very competitive offer,” she says. “On the other hand, super indulgent and premium cookies have emerged as a real experience that consumers are willing to pay high prices for, albeit they are more likely to be an infrequent purchase.” Despite cost-of-living pressures, consumers are still looking for ‘everyday luxury’ experiences. With budgets tightened, that’s more likely to be a coffee and a sweet treat than a lavish three-course meal. “The indulgence of a fresh warm cookie to enjoy with a great coffee really can’t be beaten,” says Jacky. “It satisfies the craving for an experience well beyond an order from the menu.” To ensure its offering appeals to these consumers looking to spend their hardearned money, Charlie’s Fine Food Co. is constantly refining its range of gourmet cookies and biscuits. “We look at what’s trending both here and overseas, and focus on what will have broad appeal rather than just a popular fad, and it has to taste great,” says Jacky.

“If the origin of Charlie’s products was classical music, the new range is very much rock and roll.” Jacky Magid COFOUNDER, CHARLIE’S FINE FOOD CO.

“Our in-house pastry chef Bronwyn Eades then develops recipes that bring our ideas to life.” One trend Bronwyn and team have been embracing is filled and chunky cookies. Inspired by social media, the trend began to emerge through COVID as consumers looked to experiment at home. “The popularity of this format has continued to grow, especially through new emerging brands utilising pop-up shops and online delivery,” says Jacky. “What has been lacking is a great quality product that’s backed by the right supply chain to meet the needs of the broader foodservice community. This is the gap in the market we are looking to fill with this range.” Bronwyn has developed a new recipe that delivers an indulgent cookie with a golden shell encasing a soft chewy centre, studded with chocolate chips and hiding a generous dollop of thick gooey sauce. The new lineup features modern favourites such as White Choc Biscoff, Red Velvet with Cream Cheese frosting, and Dark Choc Chip with Choc Hazelnut filling. There’s also a rotating range of limited batch flavours like Dark Choc Bueno. “The new range delivers Charlie’s trademark quality and taste to a new generation of cookie lovers who value the Instagram-ability of the product just as much as the taste,” says Jacky. “If the origin of Charlie’s products was classical music, the new range is very much rock and roll.”

For more information, visit charliesfinefoodco.com

EQUIPMENT AND TECHNOLOGY

The Aurora is the first espresso machine released under the Viper brand.

A decade in the making Coffee Machine Technologies has unveiled the Viper Aurora, an espresso machine that combines Italian manufacturing with Australian engineering insight.

decade is a long time in coffee. While the industry has evolved dramatically over the past 10 years, Coffee Machine Technologies (CMT) has been quietly working on something special with Italian espresso machine manufacturer Brugnetti, under the banner of its Viper brand. Enter the Viper Aurora, the Australian equipment manufacturer’s first foray into the espresso machine market. Available in two- and three-group configurations and in white-and-gold or black-and-silver colourways, the Aurora is built by Brugnetti. However, mechanics were developed with the guidance of CMT Founder John Colangeli to better suit the demands of Australian venues. As a result, it’s been branded the ‘Viper Aurora’. After being launched at Host Milano 2025, CMT is ready to fully unleash it to the market. General Manager Gianluca Colangeli says the Aurora is the result of a genuine collaboration between CMT and Brugnetti. “This project started almost 10 years ago,” he says. “The body and design aspect have changed over the years. We left that part to Brugnetti – and they hit the nail on the head. “The internal design and mechanics have been refined through collaboration between

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John and Brugnetti for the best part of a decade.” As the first espresso machine released under by Viper, it’s a foray into something the brand has never done before. While Viper is known for accessories and other equipment, and CMT provides sales and servicing of a wide range of coffee equipment all over Australia, Gianluca says there was a gap in the espresso machine market the business couldn’t ignore. “We noticed a massive difference in pricing between the top-end equipment and the next step down, where there’s a massive jump in quality,” he says. “We wanted to keep that high quality but make it more affordable for cafés. “We built something that’s the best of both worlds: it’s multi-boiler, multi-pump, and it has temperature controls across all groups, with pressure profiling.” From testing to release to now, the Aurora has been going to work in venues around Australia, able to handle the day-to-day grind of working in a busy café. “For the past two years we’ve been using it in different cafés and putting it under pressure, giving it proper tests,” says Gianluca. “Recently, we had one in a café on the Mornington Peninsula doing around 100 kilograms of coffee per week without any issues.”

One of the calling cards of the Viper brand is that all the equipment is designed and manufactured in Australia. Whether it be jug rinsers and accessories, or its full Tech Bar setup, Gianluca says part of the reason Viper has proven so popular is – aside from functionality – that local love. The Aurora is a slight departure from this, being manufactured in Italy by Brugnetti but designed in Australia with the help of CMT. Gianluca believes the relationship needed to bring this machine to market combines the best of both worlds. “Everything falls under the big Viper family, the jug rinsers, accessories, milk dispenser, steamer, boiling-water machines, and the Tech Bar. What we didn’t have was a traditional machine, but now we do. That’s the evolution of Viper,” Gianluca says. “Overall, feedback on Viper is really positive. People see Australian-made and want to support it, and we really feel the love. While this machine is made in Italy, it still has all the aspects of the Viper brand people know and love.” A goal with this machine, and why it has taken so long to develop, is to ensure it lives up to the reputation Viper has built. “Almost everyone you talk to who has had or used a Viper loves it, which is great. And that’s what we want to do again with this

“The whole goal of Viper is to make things affordable for cafés.” Ginaluca Colangeli GENERAL MANAGER, COFFEE MACHINE TECHNOLOGIES.

more affordable for cafés,” Gianluca says. “We try to keep the price affordable so we can do volume. It’s the same with our steamer and our milk dispensers: we keep the price down, margins are low, but for us it’s not about margins; it’s about quality, and we just love seeing our name out there.” Another key benefit of the Aurora is how customisable it is, which Gianluca says is important in today’s café market. “At the end of the day, it’s going to make coffees all day. But you can adjust the group temperatures, the pump pressure per group, and dial in different blends individually,” he says. “Everything’s fully customisable. Adjustability and flexibility are big things.”

Although the launch of the Viper Aurora is the latest and most innovative part of CMT’s partnership with Brugnetti, it’s certainly not one of the brands’ first collaborations. With a history dating back to 1947, Brugnetti started out making coffee machines, whipped creamers, milkshake machines, and chopping machines all under the Aurora brand name. As Brugnetti evolved, however, it became a recognised name in the espresso machine sector. The brand also represents a key step in the journey of CMT. “Brugnetti was the first brand CMT ever started importing into Australia,” Gianluca says. “Before we started selling machines, we were just a technical company. We partnered with Brugnetti before anyone else. “That all goes back to John needing to buy some spare parts. He went to see them, they asked if he wanted to start selling machines, and he said, ‘yeah, no worries’.” “I couldn’t tell you when that was, though – it was so long ago that I would have still been in school.”

For further information, visit coffeemachinetechnologies.com.au

Images: Prime Creative Media

traditional-style machine,” Gianluca says. “Even though it’s cheaper than some other machines, you’re not jeopardising quality. Everything we build, we build it perfectly. Otherwise, we don’t build it at all.” Gianluca says CMT’s position as a leader in equipment maintenance and manufacturing means it’s well-placed to collaborate on building a machine for the Australian market. “Our position works really well because we know which machines are breaking down and the areas that can be improved,” says Gianluca. “That’s essentially what we relayed to Brugnetti, and if there was any pushback, John stuck to his guns and told them exactly what was needed. It’s worked well because they genuinely listened to what we have to say.” While performance was central to the machine’s development, keeping costs accessible to as many café owners as possible was just as important. “The price is one of the first things that jumps out,” Gianluca says. “When you’re saving $10,000, you’re saving $10,000 while getting the same quality. Price is a massive factor.” That accessibility is central to Viper’s philosophy. “The whole goal of Viper is to make things

Coffee Machine Technologies has worked closely with Brugnetti to customise the machine to suit the needs of the Australian market.

beanscenemag.com.au

EQUIPMENT AND TECHNOLOGY

The end-to-end advantage Efficiency no longer starts at the roaster. An end-to-end approach is helping coffee businesses improve productivity from green bean intake to finished pallet.

offee production has never been more complex. Rising green bean costs, labour shortages, volatile energy prices, and growing sustainability expectations mean roasters are looking beyond individual equipment purchases and considering how every stage of production works together. That focus is shifting towards end-to-end manufacturing solutions that connect green bean handling, roasting, grinding, packaging, and palletisation into a single, streamlined operation. The goal is to optimise the entire production journey from bean intake to packaged product. For Australian coffee businesses, creating that level of integration has traditionally meant working with multiple suppliers across different stages of production. However, partnerships between specialist equipment providers are beginning to change that dynamic, making it possible for roasters to access a more connected production ecosystem through a single point of contact. One example is the partnership between Jet Technologies and German processing and roasting specialist Neuhaus Neotec, which combines coffee processing and roasting technology with packaging, materials handling, and end-of-line automation to support roasters throughout the full production cycle. According to Jet Technologies General Manager Daniel Malki, the company’s move into processing and roasting equipment is a natural progression of the relationships it had already developed in its years working in the coffee sector. “Through our packaging and end-ofline solution sourcing, we were already working closely with roasters and seeing demand for further support, especially around automation, efficiency, labour, and production,” says Daniel. “Partnering with Neuhaus Neotec was a strategic plan which allowed Jet Technologies to offer something completely unique: airroasting technology with the added flexibility of powering through solar and renewables.”

Looking upstream

For many years, Jet Technologies’ involvement in coffee centred on supplying machinery, flexible packaging, valves, and end-of-line automation solutions for roasters. During those years of working alongside roasters, it became clear many of the challenges facing coffee businesses extended far beyond packaging. This collaboration with Neuhaus Neotec has been created to address some of those broader needs.

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Jet Technologies has partnered with Neuhaus Neotec to provide full scope solutions, from green bean to packing. Images: Jet Technologies.

“Neuhaus Neotec brings decades of specialist expertise in coffee processing, with solutions covering green bean intake, storage, conveying, roasting, grinding and plant management. This complements our existing offer in packing and packaging,” says Daniel. “We can now support a customer across much more of their production journey, from green bean receiving through to roasting and grinding, all the way to packaging and end-ofline automation. “Customers have a single local partner for sales, technical support and service, rather than having to manage multiple suppliers across different parts of their facility.” Most coffee businesses are not building brand new facilities. They have already invested heavily in equipment that still has years of operational life remaining, making wholesale replacement impractical. Instead, Neuhaus Neotec’s systems are designed to integrate with existing infrastructure, including equipment from other manufacturers. “Flexibility is extremely important because most coffee businesses aren’t starting from scratch,” says Daniel. “Neuhaus Neotec’s ability to integrate with existing systems allows roasters to upgrade in stages, whether that’s adding green bean loading and handling, a new and more efficient roaster, grinding, or greater automation,” Daniel says. “It gives a roastery clear pathways to improve efficiency and capacity while integrating with their existing investment and minimising disruption to production.”

A roasting evolution

Among the most distinctive aspects of the partnership is Neuhaus Neotec’s airroasting technology. While drum roasters remain a muchused technology across much of the coffee

industry, air roasting is attracting attention for its potential to improve energy efficiency, consistency, and process control. At the centre of the offering is Neuhaus Neotec’s RFB roasting technology, which can be supplied as a fully electric system or in a hybrid configuration using both electricity and gas. “The biggest advantage is that an electric roaster gives coffee businesses the ability to move away from relying solely on fossil fuels and use electricity from renewable sources such as solar,” says Daniel. “Neuhaus Neotec’s RFB technology can be supplied with fully electric heating, while its hybrid systems give roasters the flexibility to combine electricity and gas depending on energy availability.” For roasters investing in renewable energy infrastructure, this creates opportunities to utilise solar-generated electricity during operating hours while maintaining gas as a backup energy source when required. Importantly, Daniel says sustainability does not require sacrifice. “There is no trade-off in roasting performance. The RFB system keeps precise temperature control and continues reproducing roasting profiles, while its high heat recovery, insulation, and air recirculation help reduce overall energy consumption.” The technology also offers several operational advantages. Roasters can replicate existing drum-roast profiles in an air-roasting system while maintaining flavour characteristics, helping ease the transition to new equipment. Roast times can be reduced due to a shorter first roasting phase, contributing to energy savings of roughly 30 per cent compared with conventional approaches. Other benefits include reduced maintenance requirements because oils do not accumulate within the roasting chamber, enhanced odour

reduction capabilities that can assist roasters in meeting EPA and council requirements, and greater flexibility in developing distinctive roasting profiles. There are also quality opportunities. The system allows operators to safely roast darker profiles while providing additional flexibility to improve the cup potential of lower-grade green coffee. While electric and hybrid systems are attracting significant attention, Daniel emphasises that traditional energy sources continue to have a place. “Neotec’s gas-powered air roasting system still remains a very attractive option for coffee roasters who prefer gas as their energy source,” he says. ”The system is designed with energy efficiency in mind, using hot-air technology and heat recirculation to make better use of the energy generated during the roasting process.”

Future-proofing

For Jet Technologies, that philosophy extends through its existing capabilities in packaging machinery, flexible packaging, valves, and sustainable materials such as ShieldCycle, a recycle-ready flexible packaging solution designed specifically for demanding applications including coffee. “I think the opportunity for Jet is to become more than a supplier of individual products,” says Daniel.

A Neuhaus Neotec NEOROAST 60 including a catalyser. Image: Neuhaus Neotec

“We can support a roaster across the whole production process, from green bean through to the finished box or pallet.” The challenge facing many roasters is no longer simply producing great coffee. It is producing great coffee efficiently, consistently, and sustainably in an environment of rising costs and changing customer expectations. “For customers, it means having one partner who understands their operation and can help them improve efficiency, automation, and sustainability at each stage,” says Daniel. “As the coffee industry faces fluctuating

green bean costs, labour pressures, and an increased focus on sustainability, we want to provide solutions that help roasters grow and future-proof their businesses, rather than simply selling them another piece of equipment. “Our goal is to build long-term partnerships and help coffee businesses improve efficiency, reduce costs, and adapt to the changing needs of the industry.”

For more information, visit jet-ap.com

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EQUIPMENT AND TECHNOLOGY

The Grounds has transitioned much of its grinder network to the Markibar Izaga W, as it looks to boost its wholesale capacity. Image: The Grounds.

Business critical

From reducing downtime and waste to improving workflow and precision, modern grinders are becoming key performance drivers for the modern café operator.

raditionally, conversations around grinders have centred on cup quality, extraction, and flavour. While those factors remain important, cafés are increasingly evaluating equipment through a commercial lens, placing greater emphasis on consistency, workflow, waste reduction, downtime, and profitability. Ken Corbin, General Manager of Brisbane Roaster Bear Bones, has seen this first hand. “The things that have stayed the same in my 20-plus year in coffee are what the customer or the café owner needs: the support level, the knowledge, the expertise, and the relationship. Being more than just dropping off a bag of coffee has never changed,” he says. “What has shifted is technology and trends. We’ve got a market very focused on aspects such as automation and milk systems, while things like grind-by-weight weren’t around even 10 to 15 years ago.

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“It’s tough out there, it’s a tough café market. As a roaster we have to help cafés be relevant in today’s market, and embrace new technology and trends to work smarter and faster. I’m sure it’s the same for other roasters around the country.”

Redefining value

As part of this shift, Bear Bones undertook a six-month review of the grinders supplied to its café partners. Eventually, it elected to move to the Markibar Izaga W, which is imported into Australia by Barista Group. Designed for high-volume cafés, the Izaga W uses an internal load cell to measure coffee output during grinding and automatically compensate for factors such as burr wear and environmental conditions. Its Instant Dose system is designed to reduce wait times during busy service. Ken says the first step in choosing the Izaga

W was outlining what Bear Bones and its partners needed from the chosen grinder. “We looked at things like speed and consistency, and how the grinder worked with our coffee – because every time you use a different grinder, you can get different taste profiles from your coffee,” he says. “Ease of use was really important, because we didn’t want to put something out into the trade that was complicated for a barista. Step two was actually putting it to the test. “The moment we started trialling them – not just inside our own space, but actually handing them out to some of our key customers – the reaction was excellent. It was literally, ‘this is the best grinder we’ve touched’. It came back to that it was so simple to use and clean. “We supply more than 300 cafés, so we wanted to make sure our key customers were satisfied and that it worked as much out in

fantastic for our customers. For our superbusy sites, having that one-second shot preground sitting behind has been fantastic. The fact that in a quiet period they can turn it back to an on-demand grinder is great.”

Beyond the grinder

Choosing the right grinder was only part of the decision to run with the Izaga W. Both roasters say ongoing support has been equally important to a successful rollout. While Bear Bones and The Grounds have been working hard to supply Izaga Ws to their café partners, Barista Group has been working hard to help them get the best out of the grinder. “That communication with Barista Group has been really important,” Ken says. “The moment we decided to start rolling them out, Joe [Chalhoub, Barista Group General Manager] set up a WhatsApp group chat with my sales team and our techs. That has been instrumental. “Having that backup support and communication from Barista Group has been simply incredible. That’s what we want out of a partner – whether it’s coffee machines, green coffee, whatever it may be. We want to be able to have an interaction, ask questions, and have

Bear Bones recently made the call to start supplying the Markibar Izaga W to its partner venues.

answers immediately, and we’re getting that with Barista Group.” Scott says the rapid availability of the grinders is a significant advantage when installing them. “The whole team at Markibar and Barista Group – even at head office – have always been very supportive. Joe in particular has been fantastic,” he says. “I can raise an order today, pay today, and they’ll have it dispatched tomorrow. “Generally, we’ll receive it within two days. The team is very hands-on as well – if there’s an issue, they’ll be on-site within a couple of hours to fi x it and give a thorough breakdown of what went wrong. “That’s especially important in today’s market. You’ve got pay runs and cash flow to think about, and you’re relying on customers paying on time. When you have long lead times, they all add up.” “We look for partners who can move quickly on service, and who don’t require us to outlay huge amounts of cash to sit on equipment.”

For more information, visit baristagroup.com.au

Image: Bear Bones.

the field as it did on our benches and inside our space.” Bear Bones is far from the only growing roaster that has turned to the Markibar Izaga W as part of this technology shift. The Grounds, which is famed for its Sydney venues, is in the process of boosting its wholesale and roasting capabilities. Having previously worked with coffee businesses including Reuben Hills, Three Blue Ducks, Di Bella, and Seven Miles, Scott Sanderson now manages The Grounds’ wholesale and roastery operations. “Since I joined, we’ve rebranded and created a new structure and support system for the next stage of growth for The Grounds. We’re trying to expand our different business arms,” he says. “We’ve acquired a new warehouse and office space, and we’re focused on growing the brand’s reach nationally.” The Grounds has also transitioned much of its grinder network to the Izaga W. “What we’ve noticed with the Markibar Izaga W models especially is the consistency is excellent, and the reliability of the built-in scale is really strong,” he says. “On a lot of other grinders, the scale is exposed, which creates more opportunities for damage or inaccuracy – say, when the cradle doesn’t measure correctly or load cells get knocked. All of that becomes critical when you’re running thousands of coffees a day through a grinder. You need reliability and peace of mind.” Reliability is only one side of the equation. Scott says precision and waste reduction have become just as important as operators look to maximise profitability from every kilogram of coffee. “When you set your dose, you know you’ll only see a 0.1 gram variance. The next key factor is wastage,” says Scott. “We want to know exactly how much coffee we’re going through and how much is being wasted. The grinder has an algorithm that regulates flow times and keeps the grind extremely stable throughout the day.” Now, Scott says about 90 per cent of the venues The Grounds supplies use the Izaga W, which has helped provide a win-win situation for both sides of the transaction. “We used to run multiple grinders across our venues, largely depending on who was working and their preference,” he says. “Now, we don’t really get callouts from our cafés or customers anymore, which creates a lot more efficiency for us. It means we can focus on other tasks, whether that’s supporting or training our team, because we know one of the key variables is always consistent.” For Ken, the grinder’s Instant-Dose mode, through which the grinder can be set to immediately have a dose ready in the chamber for busy periods, has been a game changer. “One of the key attractions for Markibar across anyone choosing a grinder is the choice of modes,” he says. “Having those two working modes has been

beanscenemag.com.au

EQUIPMENT AND TECHNOLOGY

Sustainability meets smart technology IMA Coffee Hub is empowering coffee roasters with new technologies and digital solutions designed to improve efficiency and environmental performance.

s energy efficiency, environmental responsibility, and product quality converge, roasting technology is emerging as one of the most powerful levers for creating long-term value across the coffee industry. From independent specialty roasters to multinational producers, forward-looking companies are rethinking how technology can support both performance and sustainability. In this evolving landscape, IMA Coffee Hub says it is redefining what responsible coffee processing looks like, by placing innovation and digitalisation at the heart of roasting and packaging solutions. By integrating advanced technology with intelligent process control, IMA says this enables producers to reduce energy consumption, limit waste, and enhance operational efficiency – all while delivering consistent, high-quality results. According to Nicola Panzani, CEO of IMA Petroncini and Commercial Director of IMA Coffee Hub, sustainability has become a shared objective across the entire coffee value chain, even though its application varies by scale and business model. “Today, quality, sustainability, and traceability are inseparable,” says Nicola. “Producers are looking heavily to reduce energy waste, select environmentally responsible materials, and ensure transparency at every stage of production. Technology plays a critical role in making this possible.” For specialty and mid-sized roasters, IMA says its Petroncini TTR EVO roasters demonstrate how sustainability and performance can go hand-in-hand. Engineered with advanced thermodynamic optimisation, the TTR EVO is designed to maximise heat recovery and reuse, delivering significant energy savings even at lower production volumes, Nicola says. Designed with durability and environmental responsibility in mind, the TTR EVO series uses “low-impact technology” and a specific structure that simplifies maintenance and extends machine lifespan – reducing resource consumption over time.

Digitally forward

IMA’s Petroncini TTR EVO roasters are designed to maximise heat recovery and reuse. Images: IMA

and consistency – key requirements for a highly quality-driven and sustainabilityfocused industry. “Australian roasters often operate in a context where energy costs and environmental regulations are critical factors. The TTR EVO addresses these needs through reduced fuel consumption and optimised thermal efficiency,” says Nicola. “At the same time, the machine offers a high level of process control and repeatability, with roasters able to maintain consistent quality across different batches and profiles – an essential aspect in a market that values specialty coffee and product differentiation.” The manufacturer says the TTR’s modern and sustainable design approach, along with its adaptability, makes it suitable for both medium- and large-scale operations – supporting business growth and evolving production needs.

In this context, IMA is prioritising digitalisation, seeing this as a cornerstone of the sustainability transformation. Real-time data, advanced monitoring, and intelligent control systems are influencing how roasting operations are managed, unlocking new advantages in efficiency and repeatability. “With data-driven solutions, producers gain full visibility across their processes and can make smarter, faster decisions,” says Nicola. “No longer just an option, digital transformation is the backbone of modern, competitive coffee production.” While the industry continues to progress, scaling sustainability can be a complex challenge, particularly for larger industrial operations. Integrating new technologies, optimising resource use, and responding to rising consumer expectations must all be achieved without compromising economic performance. “This is where a strategic, long-term approach becomes essential,” says Nicola. “Alongside individual investments, sustainability is all about building resilient systems that balance profitability with environmental responsibility.” And with roasting being one of the most energy-intensive stages of coffee processing, this offers significant opportunities for efficiency gains. As energy costs fluctuate and regulations tighten, IMA is seeing roasters – both local and internationally seek solutions that reduce consumption and emissions while preserving flavour integrity. The company works to address these needs with a portfolio of technologies designed to deliver measurable results at every production scale. With the TTR EVO now available, the

A local lens

As to how this translates to the Australian coffee industry, Nicola says the TTR EVO is particularly well suited due to its combination of flexibility, energy efficiency,

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The TTR’s modern and sustainable design approach makes it suitable for both mediumand large-scale operations.

manufacturer says initial feedback from customers and industry professionals has been positive. “[Customers] have particularly appreciated the reduction in energy consumption compared to previous models, as well as the improved stability and control of the roasting process,” says IMA. “The ability to achieve consistent results across different profiles has also been highlighted as a key advantage.” From an operational perspective, IMA says customers have noted the user-friendly interface and the integration with digital monitoring tools, which simplify machine management and enhance overall efficiency.

Innovating for the future

Looking ahead, IMA is planning to invest in research, development, and digital innovation to support a more sustainable and resilient coffee industry. It is investing in advanced technologies and digital solutions aimed at improving efficiency, traceability, and sustainability across the entire coffee value chain. “For example, the development of energyefficient roasting systems, such as the TTR EVO, reflects a strong focus on reducing fuel consumption and emissions for mid-size productions,” Nicola says. For industrial environments instead, IMA has developed a modular hybrid roasting

IMA says it is prioritising digitalisation, seeing this as a cornerstone of the sustainability transformation.

system that combines traditional gas burners with an auxiliary electric heating source. This dual-energy approach is said to provide “exceptional flexibility”, enabling producers to optimise energy use, lower operating costs, and reduce carbon dioxide emissions. “By intelligently combining energy sources, we give customers greater control over their roasting processes,” says Nicola. “The result is improved efficiency, lower environmental impact, and uncompromised product quality.” Additionally, ongoing research explores alternative energy sources to further minimise environmental impact. In parallel, the company is expanding its digital ecosystem with smart monitoring

and control platforms that enable real-time data analysis, predictive maintenance, and process optimisation. It is also working on integrated solutions that connect different stages of production, from roasting to grinding and packaging, ensuring greater consistency, reduced waste, and improved resource management. “Our vision is clear,” says Nicola. “Innovation, digitalisation, and sustainability are inseparable. Together, they empower producers to optimise performance, reduce waste, and build a future-ready coffee business.”

For more information, visit imagroup.com/coffee

EQUIPMENT AND TECHNOLOGY

Fellow’s Opus 2 Conical Burr Grinder has been designed to be the perfect coffee all-rounder. Images: Fellow.

Brews away J

Fellow’s latest grinder has arrived in Australia, pairing espresso-focused precision with the versatility to handle everything from pourover to cold brew.

ust weeks after making a splash in the Australian home espresso machine market with the release of its Espresso Series 1, San Francisco-based equipment manufacturer Fellow has expanded its home coffee offering with the local launch of its Opus 2 Conical Burr Grinder. Unlike Series 1, however, Opus 2 enters a category in which Fellow already has a strong track record, with products such as the original Opus and the Ode Gen 2 Brew Grinder. This back-to-back product release forms part of the brand’s strategy to establish a stronger footprint in Australia, a market Founder Jake Miller views as one of the most sophisticated in the world. “Opus 2 is our redesigned all-purpose grinder that’s more specifically calibrated for espresso,” Jake says. “We view it as a major unlock, not just for Series 1 owners but for any

home consumer looking for a more affordable, capable espresso grinder. “Australia is a particularly important market for us. Australian consumers know what they’re talking about when it comes to coffee. “The Opus 2 performs incredibly well, and we’re really excited to have it coming to Australia so close to the launch of Series 1.”

What’s new?

Fellow has long been a purveyor of coffee brewing equipment. Prior to its extension into espresso, it had introduced manual brewing equipment such as its Stagg EKG Pro Electric Kettle, among others, to the market. From there, products such as the Aiden automatic pourover machine, coffee brewing accessories, and an expanded kettle range have boosted its presence. Then, there’s the grinders.

Fellow Founder Jake Miller says Australia is an important market for the San Francisco equipment manufacturer.

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The Ode Gen 2 Brew Grinder is purposebuilt for brewed coffee, featuring flat burrs optimised for pourover, filter, and French press preparation. Opus 2, meanwhile, is designed as an all-purpose grinder, with 48-millimetre conical burrs capable of handling everything from espresso and drip coffee through to cold brew. Jake says there are two critical differences when comparing Opus 2 to the original Opus. “First, it’s a stepless grinder which makes it ideal for dialling in espresso quickly and precisely,” he says. “Second, it has a much larger burr set than the original Opus, so it grinds very fast while maintaining excellent grind quality.” For espresso drinkers, these features address two of the most important considerations in grinder design: accuracy and consistency. A stepless adjustment system enables users to make virtually infinite grind-size adjustments, helping achieve the precise extraction required for espresso. The larger burr set, meanwhile, improves grinding speed while preserving particle uniformity. The grinder also promotes near-zero grind retention, built-in grind guidance, anti-static grinding, and a single-dose load bin. “It’s built to pair beautifully with Series 1, or any home setup,” says Jake. “We think it’s going to be a fantastic fit for a market like Australia, where consumption of espresso-based drinks is such a huge part of daily life.” Where Ode is purpose-built for brewed coffee, with flat burrs optimised for pourover and filter, Opus 2 has been developed to sit alongside it as an all-purpose option, capable across espresso, drip, and cold brew.

Mix and match

Part of the appeal of Fellow equipment, beyond performance, lies in aesthetics. Its reputation is built on products that blend functionality with contemporary industrial design, and Opus 2 is no different. “We’ve even coordinated matching colours and materials between the Series 1 and the Opus 2,” says Jake. “If you buy a Cherry Red Series 1, you’ll be able to get a matching Opus 2 with a walnut lid. It’s a cohesive setup, and with the timing of the release, it’s perfect for the holiday season.” The emphasis on matching finishes speaks to Fellow’s vision of creating coffee equipment that is intended to be displayed proudly in the home. As coffee equipment becomes part of kitchen design, brands are placing greater importance on visual consistency across product lines.

Making a splash

While Opus 2 expands Fellow’s grinder offering, the company views it as part of a broader push centred on giving coffee enthusiasts greater control over the brewing process, whether they prefer espresso, filter coffee, or cold brew. ”If we had launched a simple push-button espresso machine with a single, fi xed nine-bar profile, people would rightfully ask, ‘Fellow,

Customers can mix and match their colourways with the Espresso Series 1.

what are you doing? We expected more from you,’” says Jake. “So, we built in that advanced functionality while still keeping it approachable. I actually think Series 1 is a perfect fit for the level of discernment you expect from Australian consumers. “I expect Australian users to dive deeper into the machine’s functionality, creating custom profiles, tweaking variables, and sharing their recipes. I think they’re going to have a lot of fun with it.” However, there has been considerable focus on making the Series 1 and Opus 2 approachable to consumers who may just be dipping their toes into the wide world of coffee. “These aren’t niche products for a handful of specialty shops,” says Jake. “In the United States (US), we’re seeing a lot of success in

places such as Target and Best Buy, alongside specialty channels. “About a third of people who are buying the Espresso Series 1 in the US didn’t own an espresso machine before. To me that’s really exciting because it means they turned to our brand for the first time.” The company hopes a similar approach can be replicated through local retail partnerships, including with Sheldon & Hammond, which has brought Fellow to the Australian market. “We expect Sheldon & Hammond to identify similar opportunities across Australia,” he says. “Including partnerships with cafés and other key retailers, and to represent Fellow in a way that’s consistent with how we see ourselves in the US.”

For more information, visit fellowproducts.com.au.

EQUIPMENT AND TECHNOLOGY

Seasoned coffee professional Giulio Cozza (centre) took over Darkstar in 2018. Images: Darkstar Coffee.

Darkstar goes supernova Perth’s Darkstar Coffee reveals how upgrading to an IMF roasting plant helped it stay competitive in the rapidly evolving coffee market.

ith volatile green bean prices, widespread labour shortages, rising gas prices, and cost of living impacting consumer spending, the coffee industry has faced a series of hurdles since the turn of the decade. For many roasters and cafés, pivoting their business strategy or product portfolio has been essential to staying profitable. Customer expectations, drinks trends, and equipment are changing faster than ever before. Sitting still is no longer a viable option. In Western Australia, seasoned coffee professional Giulio Cozza took over Darkstar Coffee in 2018, just before the pandemic kicked off a period of uncertainty for the sector. With more than 40 years of experience under his belt, Giulio knew he would need to adapt the established roastery alongside the evolving market to ensure it remained competitive. “With the introduction of new technology and consumers expecting high-quality coffee, the market is evolving very quickly. You’re constantly playing catch up,” says Giulio. “When we acquired Darkstar it was a small specialty roastery. We had always had plans to expand the business – we moved to a bigger facility in Osborne Park in 2019 – but when the pandemic sent the industry into turmoil

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we realised we needed to do more than just grow. “We inherited an old-school roaster, so we quickly began looking for new roasting equipment that could support our expansion and ensure consistency.” To achieve this, they invested in a complete turnkey IMF roasting plant. The roastery’s original manual roaster was replaced with a 60-kilogram roaster, auto loader, destoner, 200-kilogram blender, and six one-tonne green bean silos. “We flew to Italy and spent time with a few manufacturers, but IMF really stood out from the crowd,” he says. “I visited the factory in Occhiobello and was really impressed by the quality of the craftsmanship. What stood out most, however, was that the people building the roasters were coffee people – they understood coffee and the technology.” Overseen by IMF’s Australasian agent Will Notaras from Roastquip, the manufacturer sent two engineers from Italy who spent two weeks in Perth installing the equipment, getting it up and running, and ensuring the Darkstar team felt confident using it. According to Giulio, the team are thrilled with the roasting plant. “It’s one of the best roasters in the world

and, in terms of the coffee, we are very happy with the result,” he says. “The consistency of the roast is amazing and that’s the most important factor for a roastery like ours. If our coffee isn’t consistent, we aren’t delivering the high level of service we aim to deliver for our customers.” For Head Roaster Tim Pullin, one of the most impressive elements of the equipment is the automation it provides, which he says has improved the roastery’s workflow. “In the space of a week, the IMF significantly increased efficiency and optimised workflow,” he says. Darkstar invested in six one-tonne green bean silos in which to store its coffees by origin. With built-in scales, these silos preweigh the beans before loading them directly into the 60-kilogram roaster. The team roasts the origins separately to get the best out of each component, with each origin being of a different screen size, moisture content, and density. Therefore, once the coffees for a blend are roasted they’re automatically transferred into the 200-kilogram blender according to the recipe. The whole system is seamlessly connected from storage to blending. “The automation the equipment provides is the key factor. I’m able to preset the roast

curves using set points and it does everything for me. At any time during the roast, I can manually override the profile if required,” says Tim. “It’s insanely consistent. I’ll double check and make sure it stays honest and it does. The temperature control is to one degree accuracy, so you can trust it.” When presetting the roast, the user can control the bean and air temperature, as well as drum speed and air flow at each of the 12 set points throughout the profile. Up to 1000 profiles can be stored. “The ability to air roast is one of the biggest benefits of the IMF,” says Tim. “It gives our coffee the X factor. You can highlight notes, get the cleanest roast, and lay it on the palate at the end of it. “If you tried to roast tonnes of coffee in the exact same way with an old-school roaster with no automation, it would be more challenging to maintain consistency.” The 60-kilogram roaster also features recirculating heat technology that saves up to 30 per cent in gas consumption compared with other roasters fitted with a separate afterburner. Another factor the Darkstar team praise is the ongoing support they’ve received from agent Will Notaras and the team at the IMF headquarters in Italy. “The service has been nothing short of incredible,” says Giulio. “If there’s ever a problem, we call them up and we’ll quickly

“The ability to air roast is one of the biggest benefits of the IMF. It gives our coffee the X factor.” Tim Pullin HEAD ROASTER, DARKSTAR COFFEE

have an engineer on a video call helping us out. They are also able to log into the system remotely and diagnose any technical issues. They’ve been fantastic every time we’ve needed their help.” In the past three years, the roastery has also invested in a 15-kilogram IMF roaster to have more control over its single origins and smaller batches. What’s more, the team have introduced an on-site ‘experience lab’ café and training academy, plus expanded to the building next door to establish a commercial machine servicing and repairs operation. According to Assistant Manager Marcus Cozza, these don’t just provide additional revenue streams but also a full-circle offering for Darkstar’s wholesale customers. “We want to be a one-stop-shop for our

wholesale clients. You can roast the best coffee in the world, but if you don’t supply the best equipment, ensure it’s working at full capacity, and train the baristas how to use it properly, it’s very hard to produce a consistently great cup,” he says. “Cafés want to feel supported by their roasting partner, and this enables us to provide the best service possible.” The experience lab serves as a platform for Darkstar to showcase its coffees to consumers and potential industry partners. It also opens the door to domestic machine sales, a market Giulio says is booming. “In the past two years we’ve seen a huge surge in interest in domestic coffee machines. Coffee is becoming a passion for more and more people, and a lot of them are willing to spend between $6000 and $9000 on a machine,” he says. “We also offer barista classes for the public, so they’re able to recreate the coffees they love at our café at home using equipment we’ve provided.” While the addition of the machine sales, café, and academy elements have helped Darkstar remain competitive, Giulio and Marcus say investing in the state-of-the-art IMF roastery means their coffee stays at the top of its game as the industry continues to change.

For more information, visit roastquip.com.au

Darkstar Head Roaster Tim Pullin operating the IMF 60-kilogram roaster.

beanscenemag.com.au

EQUIPMENT AND TECHNOLOGY

Aroma as an asset With many roasters looking to diversify their revenue streams, Flavourtech’s aroma-capture and extraction technologies are creating new product opportunities.

he ready-to-drink (RTD) and espresso concentrate categories continue to gain momentum within the coffee industry, with Gen Z and Millennials’ unquenchable thirst for new and convenient products fuelling their popularity. This trend goes hand in hand with consumers’ increasing demand for quality coffee. Even when considering on-the-go options, few coffee drinkers will settle for below-par flavour or aroma. As such, a growing number of Australian roasters are exploring products outside of their core whole roasted bean and ground coffee offerings. With high quality already checked off, they’re targeting these younger consumers with convenient, chilled options. According to Paul Ahn, Global Sales Manager of Flavourtech, roasters exploring RTD and concentrate production often come across a shared challenge. “Roasting is a mix of science and art to produce the best aroma and flavour,” says Paul. “But when a roaster wants to take this further and produce a concentrate or an RTD, they need to capture those notes to make a great product. “A lot of the extraction technology available for this is simplistic or costly. For example, through large-volume boiling much of the beautiful aromatic notes produced by roasting the beans are lost into the atmosphere. Alternatively, utilising espresso extraction produces low volumes. Both are disadvantageous to the manufacturer.” Flavourtech specialises in aroma recovery and extraction solutions that enable manufacturers to gently capture, concentrate, and recover aromas and flavours at lower temperatures than conventional processing methods. “Australian roasters are some of the best in the world, and they are winning awards globally,” Paul says.

The IES-25 combines aroma recovery, extraction, clarification, and concentration in a single continuous system. Image: Flavourtech.

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Australian roasters are exploring products outside of their core whole roasted bean and ground coffee offerings. Image: Svetlana/stock.adobe.com.

“Some are now diversifying and are looking to produce better-flavoured RTD and concentrates. They know they produce unique flavour profiles and want to capture those in products beyond roasted beans alone.” To help roasters capture these olfactory elements, Flavourtech has developed a smaller Integrated Extraction System (IES-25). This fully integrated processing line combines aroma recovery, extraction, clarification, and concentration in a single continuous system for producing coffee extracts. “Roasters are the magicians, the specialists in producing amazing flavours,” says Paul. “After they roast the beans and get the profile just right, that’s when they feed them into our system. It’s an additional downstream process that can create extra business revenue for roasters.” At the start of the IES process, coffee beans are milled in a blanket of cold water within the Slurry Preparation Module. “This captures the valuable top notes of coffee: the aromas released from the roasting process that are usually lost,” he says. “These top notes might be the citrus and berry notes

Colombian beans are known for, or the cocoa and nutty aromas of Brazilian beans.” The slurry from this module goes into Flavourtech’s Spinning Cone Column (SCC) technology to capture the coffee’s aroma while simultaneously brewing it. The preferred aroma captured by the SCC is then returned to the extract, ready for roasters to use for RTD, freeze-dried or coffee concentrates. “The beauty of our system, compared to a lot of other traditional techniques, is we can change certain variables to capture different aroma profiles, depending on the client,” Paul says. “For example, if you like bolder flavours, you can feed the same raw material into the system but change a certain variable or two. We can capture a bold or less bold aroma, depending on the client. This allows the roaster to produce profiles that suit particular geographical or demographical markets.” According to Paul, Flavourtech is receiving more enquiries from Australian roasters looking to diversify their product lines. “With consumers increasingly interested in the health benefits of the beverages they consume, we’re seeing less demand for synthesised and compounded products, which is why roasters are coming to us,” he says. Flavourtech welcomes interested roasters to their pilot plant facilities in Griffith, New South Wales, for an IES demonstration or a longer pilot-scale trial using their own roasted beans. “People come to Flavourtech when they want to produce a high-quality product with great flavour and aroma,” says Paul. “If you’re looking to do something different from your competitors – if you don’t want to make a metoo product – come to us.”

For more information, visit flavourtech.com

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SAVE NOW. FOR A LIMITED TIME ONLY. MELBOURNE INTERNATIONAL COFFEE EXPO

EQUIPMENT AND TECHNOLOGY

Built for the future

LaCimbali’s M40 aims to redefine professional coffee preparation without sacrificing barista craft.

The M40 integrates smart grinding and workflow technologies to reduce variability.

engineered to support baristas rather than replace them. The company’s Art.In.Coffee internet of things (IoT) platform has been developed to enable operators to monitor and manage machine performance in real time, with parameters such as temperature, boiler pressure, and operating schedules able to be viewed and adjusted remotely through the app. Two further technologies aimed at reducing variability during coffee preparation are also incorporated, in the form of the Perfect Grinding System (PGS) and Barista Drive System (BDS). The PGS has been created to continuously monitor extraction parameters. To do so, it communicates with LaCimbali Elective and G50 grinders via Bluetooth, automatically adjusting grind settings and dose calibration. Meanwhile, the BDS has been developed for fast-paced environments. Working alongside a wireless grinder, it has been designed to identify whether a single or double dose is required, deliver the appropriate amount of coffee, then activate the corresponding recipe on the machine, preventing any errors on the part of the operator. By guiding baristas through this workflow, it aims to reduce the risk of human error while

LaCimbali’s nextgeneration platform combines thermal stability with energy efficiency.

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maintaining consistency across multiple staff members and shifts. Milk-based beverages, a longstanding staple of Australasian café menus, have also been a key focus of the M40’s development. TurboSteam Milk4 Cold Touch technology has been created to enable up to four programmable milk recipes for dairy and dairy alternatives, enabling control over temperature and texturing levels. TurboMilk4 Cold Touch technology has been created to automate the milk texturing process for consistent temperature, texture, and foam quality. It enables operators to program up to four different recipes for dairy milk and plantbased alternatives for more precise control over each preparation. Featuring a cool-touch steam wand, Cimbali says this technology enhances safety, simplifies, cleaning procedures, and enables baristas to optimise their workflow. Beyond performance, the M40 has been built with ergonomics and serviceability in mind. A modular coffee group enables technicians to perform maintenance on individual groups without needing to shut down the entire machine in a bid to minimise downtime and keep cafés moving. Centrally positioned groupheads, improved space between workstations, and a redesigned user interface have also been included to improve workflow efficiency. LaCimbali says the M40 is also about 20 kilograms lighter than similar equipment, simplifying handling and installation. Cimbali says M40 is a platform for growth, and that by streamlining workflows, supporting coffee professionals and delivering consistent performance every day, it can help businesses meet the evolving demands of modern hospitality.

For more information, visit cimbali.com

Images: Cimbali Group.

n today’s coffee industry, consistency remains the benchmark. Whether in specialty cafés, high-volume chains, or hospitality venues, equipment that combines precision, efficiency, and craftsmanship is critical. LaCimbali has endeavoured to meet this goal with the M40 espresso machine, which is the brand’s vision for the future of professional coffee preparation. The Italian machine manufacturer calls the M40 “innovation that performs”. As café operators continue to navigate increasing demands, next-generation espresso technology is being positioned as critical to the new era of café culture. At the heart of the machine is a newgeneration thermal platform designed to deliver consistency in every cup. Coffee and steam production is split into separate thermal architectures, translating to temperature control and thermal stability within 1degree Celsius and steam performance of up to 1.7 bar. According to LaCimbali, the M40 is also the first model built on a platform designed to anticipate future industry requirements. It has been tested in line with the recently approved European EN 50730 energy standard. This standard was released in 2025 and defines test methods for measuring energy consumption and productivity in commercial coffee machines, acting as an industry reference standard for evaluating machine efficiency. Internal and external testing has shown energy savings of up to 50 per cent compared with the previous model, while the machine reaches operating temperature in as little as six minutes. It is also built using recyclable materials and incorporates stainless steel components in place of traditional copper and brass. One of the main evolutions of the M40 is, perhaps, the intelligence built into the platform. LaCimbali describes the M40 as an “intelligent traditional coffee machine”,

EQUIPMENT AND TECHNOLOGY

Reducing size, improving quality Heat and Control explores how choosing the right size reduction equipment can have a significant impact on quality for coffee roasters.

hen it comes to coffee extraction, getting the particle size right can have a substantial impact on the final product. It affects how efficiently flavour compounds are extracted, how consistent the process is from batch to batch, and the quality of the coffee being produced. According to the team at Heat and Control, for roasters producing soluble and instant coffee products, selecting size reduction equipment is about more than simply finding a machine capable of grinding roasted beans. The right solution depends on the product, the extraction process, and the result the manufacturer is trying to achieve.

The Urschel Comitrol Processor Model 3600S is designed to produce uniform size before slurry preparation. Image: Heat and Control.

Why particle size and consistency matter

Understanding the required particlesize range is an important first step in selecting both the equipment and cutting configuration. The finest possible particle size is not necessarily the best one – what matters is achieving the right size for the coffee product and extraction process. “If particles are too coarse, there may not be enough surface area exposed during slurry preparation, meaning valuable flavour compounds may not be fully extracted,” says Paul Fredrick, Heat and Control Territory Manager, Urschel. “If the particles are too fine, there is a greater risk of over-extraction or unwanted bitterness. “The ideal result sits somewhere in between and will vary depending on whether the manufacturer is producing coffee essence, instant coffee, or coffee extracts for ready-todrink applications.” However, target particle size only tells part of the story. Manufacturers also need to consider how much variation they are willing to accept in each batch. “When the ground coffee contains a mix of coarse and fine particles, they can extract at different rates. This may contribute to uneven flavour development, changes in extraction yield and difficulties maintaining a consistent finished product,” says Paul. “Producing a more uniform particle size gives the extraction process a consistent starting point and can make it easier to achieve repeatable results across production batches.” The Urschel Comitrol Processor Model 3600S, exclusively distributed in Australia by Heat and Control, is designed to produce controlled, uniform size reduction of roasted coffee beans before slurry preparation. Paul believes it is well suited to applications in which consistency is a key priority.

Considering flexibility

Some manufacturers have one established product and a clearly defined specification, while others need equipment that can accommodate several coffee products, formulations, or particle-size requirements. “For the latter, flexibility becomes an important consideration,” says Paul. “Processors should look at the cutting options available and how easily the equipment can be adapted when production requirements change.” The Urschel Comitrol Processor Model 1700 offers a range of cutting options within a single machine. “This gives manufacturers greater flexibility to tailor the size-reduction result to different products or extraction processes,” says Paul. “Thinking ahead can help ensure the selected solution accommodates both current requirements and potential changes in production needs.”

Finding its place in the roastery

Particle-size performance is important, but the machine also needs to work practically within the wider production environment. Paul says manufacturers should consider the required throughput, how the machine will connect with upstream and downstream equipment, and what will be involved in cleaning, maintenance and changeovers. “In a commercial coffee operation, an enclosed and sanitary design can also help contain dust, vapour or liquid and maintain a clean processing area,” he says.

“Both the Comitrol M3600S and M1700 offer high-throughput performance and durable stainless-steel construction suited to industrial food-processing environments. The right choice will depend on the required capacity, product characteristics and how the equipment will be used within the complete line.” As coffee products and processing requirements vary, testing can be an important part of choosing the right equipment. Heat and Control can organise a noobligation test cut using the customer’s own product. Working closely with the customer to understand their formulation and particlesize requirements, the team can assess how the product performs through the selected Comitrol processor and recommend the most suitable machine and setup. “Testing allows manufacturers to evaluate the resulting particle size and gain application-specific insights into expected capacity and product quality before making an equipment purchase,” says Paul. “This is particularly valuable when developing a new product, reviewing an existing process, or addressing inconsistent extraction results. “By asking the right questions and testing their product, coffee manufacturers can be confident they’re selecting the right solution to support consistent extraction, efficient production, and the desired flavour profile.”

For more information, visit heatandcontrol.com beanscenemag.com.au

SKILLS AND EDUCATION

Amy Zhang of The Maillard Project is the 2026 ASCA Australian Latte Art Champion.

Racoon

2026 Australian Latte Art Champion Amy Zhang shares a step-by-step guide to creating World Latte Art Champion Bala’s award-winning racoon design.

hat does it take to turn a few movements of milk into a recognisable character? Bala’s 2026 World Latte Art Championshipwinning design offers a compelling answer, says Amy: sometimes, the strongest designs are the ones that know what to leave out. With a remarkably clear silhouette and carefully considered facial features, the racoon is instantly recognisable without relying on excessive detail.

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“The design appears simple at first, yet its simplicity places greater demands on proportion, contrast and control,” Amy says. At the 2026 World Latte Art Championship, Bala presented the racoon alongside a giraffe and a red panda, ultimately claiming the world title. Beyond its visual appeal, Amy says the racoon demonstrates an important principle in latte art: complexity does not always come from adding more, but from knowing exactly how little you need.

Keep the handle at the same angle and pour a five-leaf rosetta on the opposite side. Then rotate the cup back so the handle is facing 11 o’clock and pour another five-leaf rosetta to complete the sides of the racoon’s face.

Turn the cup so the handle is facing 3 o’clock and pour the final fourleaf rosetta on top of the head. Then draw two mirrored ‘C’ shapes, as shown in the picture, to add the details to the racoon’s face.

Draw two ears on either side of the top five-leaf rosetta.

Drag the semi-dry foam to create the racoon’s nose between the two mirrored ‘C’ shapes.

Continue dragging the dry foam slowly to shape the chin, mouth and upper lip, as shown in the picture.

Raise the jug slightly higher and drop two dots in the centre of the mirrored ‘C’ shapes to create the racoon’s eyes.

The finished racoon!

Images: Amy Zhang.

Start with a clean canvas, with the handle positioned at 11 o’clock. Pour a seven-leaf rosetta, then turn the handle to 3 o’clock and pour another seven-leaf rosetta to create the racoon’s two eyebrows.

beanscenemag.com.au

Contr

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ROASTERS DIRECTORY

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Franch

2026 Roasters Directory

Yes, buying m

No, stayed the sa

Yes, buying le

More than 750 roasters across Australia and New Zealand feature in this year’s BeanScene Roasters Directory, with survey results suggesting cautious optimism from the sector.

Image: Yaroslav Astakhov/stock.adobe.com.

t’s been another rollercoaster year for the coffee industry. Extreme weather, historically low inventories, and strong demand have created a perfect storm for market volatility. At the same time, shifting consumer preferences and emerging trends at home have added to the pressure on Australasian roasters. Despite record coffee prices, the results of the 2026 BeanScene Roasters Directory Survey suggest the sector is cautiously optimistic. While coffee businesses are experiencing supply constraints and unprecedented cost pressures, many roasters are growing and investing in new channels. More than half of respondents (58.1 per cent) reported an increase in the volume of coffee roasted over the past 12 months, with only 7 per cent noting a decline. Contributing to this growth is new business, with 74.4 per cent of those surveyed seeing an increase in new customers.

Have you seen an increase in new customers in the past 12 months? Answer choices 86% Yes 14% No, it’s stayed the same No, it’s declined

Responses 74.4% 20.9% 4.7%

74.4% 20.9% 4.7% 0%

Wholesale Café Retail Online Contract Supermarket Restaurant/hotel Ready-to-drink Franchise

20%

40%

60%

80%

Which category best describes Yes your 86% typical customers? Answer choices 14% No Wholesale 0% Café Retail 74.4% Yes Online Contract No, it’s 20.9% stayed the same Supermarket No,4.7% it's declined Restaurant & hotel 0% 20% Ready-to-drink Franchise

When asked which markets roasters were increasing attention on, online sales (41.7 per cent) ranked first ahead of wholesale (29.2 per cent) and café, retail, and ready-to-drink Wholesale 81.8% channels (all 25 per cent). This suggests Café 68.2%roasters are actively pursuing directmany to-consumer sales and diversifying beyond Retail 59.1% traditional wholesale accounts. Online 54.5% While online received the most interest in Contract terms of new markets, wholesale remained 25% the dominant customer channel with 81.8Supermarket 25% per cent of respondents identifying it as their Restaurant/hotel 22.7% core business. Cafés (68.2 per cent), retail (59.1 per cent), and online (54.5 per cent) were also Ready-to-drink 13.6% major customer segments, demonstrating that Franchise 4.5% most roasters operate across multiple channels rather than relying on a single market. 0% 22.5% 45% 67.5% 90%

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22.5%

40%

81.8% 68.2% 59.1% 54.5%

Even amid historically high coffee prices, Yes quality remains the industry’s primary diff erentiator. When asked what they value Responses No most as a roaster, quality (44.2 per cent) 81.8% was90% by far the0%most common response, 22.5% 45% 67.5% 45% 67.5% 68.2% significantly ahead of affordable green bean 59.1% prices (14 per cent) and profitability (11.6 per Yes 54.5% cent). Sustainability (9.3 per cent) and farmer relationships 25% No, it’s stayed the same (4.7 per cent) also featured but were secondary concerns. 25% No, it's declined In line with this focus on quality, the survey 22.7% 60% 80% audience was overwhelmingly specialty13.6% aligned: 83.7 per cent described themselves 4.5% as specialty roasters and only 16.3 per cent identified as commercial roasters. When asked about their customers’ buying habits, respondents painted a mixed picture. Almost 40 per cent said customers were buying more coffee, suggesting demand remains resilient.

Have you noticed a change in your customers’ buying habits in the past 12 months?

25% 25% 22.7% 13.6% 4.5% 0%

Yes, buying more

39.5%

Yes, buying more

39.5%

No, stayed the same

34.9%

No, stayed the same

34.9%

Yes, buying less

25.6%

Yes, buying less

25.6%

22.5%

45%

67.5%

90%

Answer choices Yes, buying more coffee No, it’s stayed the same Yes, buying less coffee

Responses 39.5% 34.9% 25.6%

90%

Online

54.5%

Contract

25%

Supermarket

25%

Restaurant/hotel

22.7%

Ready-to-drink

13.6%

Franchise

4.5% 0%

22.5%

Yes, buying more

39.5%

No, stayed the same

34.9%

Yes, buying less

25.6%

45%

67.5%

90%

Have you increased your coffee price in the past 12 months? Answer choices Yes No

The price of a cup of coffee continues to be a hot topic in the industry, with many roasters weighing into the conversation. From the coffee businesses surveyed here, 86 per cent reported increasing coffee prices in the past year, with 90.7 per cent stating they would consider increasing prices in the next year. This is arguably one of the strongest findings in the survey and reflects the pressure roasters are facing from elevated green coffee costs. Almost 70 per cent of respondents reported supply issues when purchasing green beans last year, indicating supply disruption and cost inflation remain major concerns across the roasting sector.

10%

Responses 86% 20% 14%

86% 14%

have been placed in front of the region’s roasters, that passion for top-quality coffee has remained at the forefront. “It is interesting how many roasters are accelerating into growth areas such as 30% 40% while still remaining true to online retail, their core principles. With people buying more coffee than ever, it looks like the most successfulYes roasters are building strong, multi-faceted businesses heading into 2027 No and beyond.” 0%

“It’s no secret the market has remained 74.4%for roasters all over the world in the tough past year, and it’s no different for Australia 20.9% and New Zealand,” says BeanScene Editor 4.7%Woods. Daniel to60% see, 0%“What has 20% been incredible 40% 80% however, is how the industry has remained laser-focused on delivering quality coffee to its customers. Despite the challenges that

Wholesale

81.8%

Café

68.2%

22.5%

45%

67.5%

90%

Yes No, it’s stayed the same

*The 2026 Roasters Directory is compiled it's declined ofNo,opt-in participants and verified venues. If you have missed out this year or need to update your details for next year, please email charlotte.murphy@ primecreative.com.au

59.1% The 2026 BeanScene Roasters Directory is powered by Retail

Online

54.5%

Contract

25%

Supermarket

25%

Elevating the coffee experience Restaurant/hotel

22.7%

Ready-to-drink

13.6%

4.5%

Franchise

Yes, buying more

39.5%

No, stayed the same

34.9%

22.5%

45%

67.5%

90%

25.6% With collaboration at the heart of the brand, MILKLAB continues to partner with roasters and cafés across Australia to level up the coffee experience. Yes, buying less

90%

arista milk and alternatives specialist MILKLAB has spent the past decade working with the coffee industry to fine-tune its products to deliver the best possible coffee experience. With milk making up 80 per cent of the coffee in some cases, it’s impact on the final beverage can’t be understated. “The right milk needs to complement and balance the flavour profile of the coffee – never overpowering and always harmonising,” says Melanie Ung, MILKLAB Brand Manager. “We lean on our roaster partners for collaboration and feedback so that every one of our barista plant-based milks textures beautifully and pairs seamlessly with the flavour of espresso. That partnership ensures our products don’t just perform but actually enhance the cup.” This collaboration with roasters is highlighted each year when MILKLAB hosts its annual Roasters Royale competition at Melbourne International Coffee Expo (MICE). Creating a dedicated platform to showcase

the skills of Australasia’s most talented roasters, the event sees roasters go head-tohead to create the best blend to complement MILKLAB’s range of barista plant milks. In March 2026, Yuhei Toyoda of Runyeh Coffee won the grand prize of a trip to Colombia and $10,000 cash. “These competitions are a celebration of the incredible talent and creativity within our coffee community, and they give us a meaningful way to collaborate with and champion both baristas and roasters,” says Natalie Latimore, Head of Marketing at MILKLAB. While preferences continue to change, Melanie says Australia is unwavering in its favourite plant milks to pair with coffee. “The iconic trio of almond, soy, and oat has truly cemented itself in cafés across Australasia. Each brings something unique to the cup, and together they’ve become the everyday favourites for both baristas and coffee drinkers alike,” she says. “Coconut and macadamia round out our

10%

20%

30%

barista plant-based milk range, bringing unique flavour experiences that give baristas and coffee drinkers even more ways to enjoy their cup.” MILKLAB will continue to work alongside the coffee industry to keep elevating the café experience as the sector evolves to shifting consumer interests. “We see cafés becoming even more of a hub for connection. As going-out culture evolves, people are choosing cafés as their place to gather, discover, and be inspired,” says Melanie. “That shift presents a huge opportunity for café owners and it’s why we’ve been rolling out Coffee Shop Sets across the country and building our MILKLAB Sensations program. It’s all about supporting our partners to deliver not just a great cup of coffee but also a memorable café experience.”

For more information, visit milklabco.com beanscenemag.com.au

40%

ROASTERS DIRECTORY

ACT

Adore Coffee Roasters

Barefoot Roasters

Bun Coffee

Daily Grind Coffee

Barrio Collective Coffee

26 Fariola Street, Silverwater, Sydney, NSW, 2128

9/79 Southern Cross Drive, Ballina, NSW, 2478

5 Cessna Crescent, Ballina, NSW, 2478

2/9 Bergin Street, Gerringong, NSW, 2534

coffeegalleria.com.au

barefootroasters.com.au

buncoffee.com.au

dailygrindcoffee.com.au

barriocollective.com

Air Roasters Coffee

Bean Culture

1/17 Pikkat Drive, Braemar, NSW, 2575

Barrel One Coffee Roasters

Byron Bay Coffee Company

Daily Ritual Coffee Roasters

22 Orchard Road, Brookvale, NSW, 2100

169 Broken Head Road, Newrybar, NSW, 2479

52/195 Beardy Street, Armidale, NSW, 2350

barrelonecoffee.com

byronbaycoffeeco.com.au

dailyritual.com.au

Bay Beans Coffee

Campos Coffee

Danes Gourmet Coffee

1/1 Campbell Parade, Manly Vale, NSW, 2093

16 Baker Street, Banksmeadow, NSW, 2019

28 Dale Street, Brookvale, NSW, 2100

baybeans.com.au

camposcoffee.com

danes.com.au

Beancraft

Cassiopeia Specialty coffee

Darks Coffee Roasters

59/30 Lonsdale Street, Braddon, ACT, 2612

5/47 Vicars Street, Mitchell, ACT, 2911

airroasters.com.au

beanculture.com.au

Alfresco Coffee Roasters

Boof-Pa Beans

4/78 Campbell Street, Moruya, NSW, 2537

22a Beltana Road, Pialligo, ACT, 2609

alfrescocoffee.com

boofpabeans.com.au

Altitude Coffee Roastery

Cosmorex Coffee

8/108 Dangar Street, Armidale, NSW, 2350

47 Kembla Street, Fyshwick, ACT, 2609

altitudecoffeeroastery.com.au

cosmorex.com.au

Anchorage Coffee

Jindebah Coffee

3/167 Prospect Highway, Seven Hills, NSW, 2147

7/13-15 Brooks Street, Mitchell, ACT, 2911

anchoragecoffee.com.au

jindebah.com

Antilles Coffee

Lonsdale Street Roasters

32 Regans Road, Tamworth, NSW, 2340

Building 2, 5/1 Dairy Road, Fyshwick, ACT, 2609

antillescoffee.com

lonsdalestreetroasters.com

Arc Roasters

Ona Coffee

59-69 Halstead Street, South Hurstville, NSW, 2221

68 Wollongong Street, Fyshwick, ACT, 2603

arcroasters.com.au

onacoffee.com.au

Art of Espresso

Red Brick Coffee

35 Main Street, Young, NSW, 2594

161 Newcastle Street, Fyshwick, ACT, 2609

artofespresso.com.au

redbrick.coffee

Arte Coffee

Two Before Ten

21 Leeds Street, Rhodes, NSW, 2138

68 Bandjalong Crescent, Aranda, ACT, 2614

11/9 Foundry Road, Seven Hills, NSW, 2147

beancraft.com.au Black Drum Roasters 18 Carnegie Place, Blacktown, NSW, 2148

blackdrumroasters.com.au Black Market Coffee 24 Cadogan Street, Marrickville, NSW, 2204

blackmarketcoffee.com.au Bliss Coffee Roasters 4/10 Guernsey Street, Sandgate, NSW, 2304

blisscoffeeroasters.com.au Blue Mountains Coffee Roasters 5/2-4 Tayler Road, Valley Heights, NSW, 2777

bluemountainscoffeeroasters. com.au

artecoffee.com.au

Bogota Roasters

twobeforeten.com.au

Artificer Coffee

Wagonga Coffee Culture

547 Bourke Street, Surry Hills, NSW, 2010

9 Buckley Street, Marrickville, NSW, 2020

26 Winchcombe Court, Mitchell, ACT, 2911

wagongacoffee.com.au

NSW 29 Coffee Roasters 1435 Old Northern Road, Glenorie, NSW, 2157

29coffeeroasters.com.au 88 Degrees Coffee 21 Leeds Street, Rhodes, Sydney, NSW, 2138

88degreescoffee.com 9Bar Coffee 6/4 Hayes Street, Balgowlah, NSW, 2093

3/11 Craft Close, Toormina, NSW, 2452

artisti.com.au Aslan Coffee Roasters 25 Nurses Walk, The Rocks, NSW, 2000

aslancoffee.com.au Background Specialty Coffee 3/167 Prospect Highway, Seven Hills, NSW, 2147

a.k.a. Coffee

backgroundcoffee.com.au

22 Rausch Street, Wentworthville, NSW, 2146

Baker St Roastery

akacoffee.com.au

1/9 Baker Street, Banksmeadow, NSW, 2019

ACE Coffee

bakerstroastery.com

6/10-12 Girawah Place, Matraville, NSW, 2036

acecoffee.com.au

P O W E RE D BY

centralcoastcoffee.com.au Cherry Beans Coffee Roasters 7 Clyde Street, Rydalmere, NSW, 2116

cherrybeans.com.au Coffee Alchemy 2/87 Sydenham Road, Marrickville, NSW, 2204

5-7 Denby Street, Marrickville, NSW, 2204

delucacoffee.com Di Bartoli Coffee 23/69 OÕRiordan Street, Alexandria, NSW, 2015

dibartoli.com.au Di Bella Coffee 11 Hoyle Avenue, Castle Hill, NSW, 2154

dibellacoffee.com

coffeealchemy.com.au

Di Lorenzo Coffee

Coffee Bean Roasting House

dilorenzocaffe.com

15 Douglas Mawson Road, Dubbo, NSW, 2830

33-35 Marrickville Road, Marrickville, NSW, 2204

Di Pacci Coffee Company

coffeebean.com.au

97-99 Chapel Street, Roselands, NSW, 2196

Coffee Bean Shop

dipacci.com.au

C01, 1 Campbell Parade, Manly Vale, NSW, 2093

Double Roasters doubleroasters.com

botero.com.au

1/54 Darley Street, Mona Vale, NSW, 2103

Draft Coffee Roasters

Bow & Arrow Coffee Roasters

coffeebrothers.com.au

404 Botany Road, Beaconsfield, NSW, 2015

Coffee Hero

draftcoffeeroasters.com.au

Old Bathurst Road, Emu Plains, NSW, 2750

Ecre

275 River Street, Maclean, NSW, 2463

Artisti Coffee Roasters

1/80 Somersby Falls Road, Somersby, NSW, 2250

Deluca Coffee

Coffee Brothers

Artis Coffee Roasters artiscoffee.com.au

Central Coast Coffee

darks.com.au

1/49 Carrington Road, Marrickville, NSW, 2204

Botero Coffee Roasters

20 Narabang Way, Belrose, NSW, 2085

cassiopeia.com.au

294 Turton Road, New Lambton, NSW, 2305

coffeebeanshop.com.au

artificercoffee.com

espressoservicesplus.com.au

86 beanscenemag.com.au

bogotacoffee.com.au

12 Lee Street, Emu Plains, NSW, 2750

688 Bourke Street, Redfern, NSW, 2016

bowandarrow.coffee

coffeehero.com.au

42/112 McEvoy Street, Alexandria, NSW, 2015

Brasilero Coffee

Coffee Masters of Australia

ecre.coffee

1c 62 Heathcote Road, Moorebank, NSW, 2170

brasilerocoffee.com.au Brawn Trading Company 15/12 Mars Road, Lane Cove West, NSW, 2066

18/57a Rhodes Street, Hillsdale, NSW, 2036

coffeemasters.com.au Crave Coffee

gourmetgold.com.au

14/11 Jullian Close, Banksmeadow, NSW, 2019

Brew Ha Ha Coffee Roasters

Crema Coffee Garage

Catherine Street & Piper Street, Lilyfield, NSW, 2040

brewhahacoffeeroasters.com.au

cravecoffee.com.au 62 Broadmeadow Road, Broadmeadow, NSW, 2292

cremacoffeegarage.com.au

Edition Roasters 60 Darling Drive, Haymarket, NSW, 2000

editionroasters.com El Salvador Coffee PO Box 289, Baulkham Hills, NSW, 2153

elsalvadorcoffee.com.au Emu Coffee 459-461 Parramatta Road, Leichhardt, NSW, 2040

emucoffee.com.au

D G C

Dangerously Good Coffee Exclusive offer

25% OFF COFFEE BEANS ONE TIME ONLY USE CODE BEANSCENE25

National Golden Bean Australasia 2024 Milk / Dr Chan’s Seasonal Blend 2025 Filter / Colombia Maypop 2025 Espresso / Apricot Delight

@thebeancartel Unit 5/39-43 Duerdin St, Notting Hill 3168 1800 232 622 · thebeancartel.com.au

ROASTERS DIRECTORY

Espressology

Gourmet Gold Coffee

Kahawa Estate Coffee

2/4 Prime Drive, Seven Hills, NSW, 2147

15/12 Mars Road, Lane Cove West, NSW, 2066

Houghlahans Creek Road, Tintenbar, NSW, 2478

espressology.com

gourmetgold.com.au

kahawaestate.com.au

Euroespresso

Grace & Taylor

Karmee Coffee

165 Parramatta Road, Annandale, NSW, 2038

13/2 Burrows Road South, St Peters, NSW, 2044

37-49 Alleyne Street, Chatswood, NSW, 2067

euroespresso.com.au

graceandtaylor.com.au

karmee.com

Fire & Ice Coffee

GrandÕCru

Killer Coffee Co

12 Nesbitt Close, Kotara, NSW, 2289

7/3 Gibbes Street, Chatswood, NSW, 2067

26 Fariola Street, Silverwater, NSW, 2128

fireandicecoffee.com.au

grandcru.coffee

killercoffeeco.com.au

Fish River Roasters

Green Bean Coffee

King Carlos Coffee

67 Corporation Avenue, Robin Hill, NSW, 2795

1/49 Carrington Road, Marrickville, NSW, 2204

18 Weston Road, Hurstville, NSW, 2220

fishriverroasters.com.au

greenbeancoffee.com.au

kingcarloscoffee.com.au

Fivetwo Coffee

Guerrilla Roasters

Kingswood Coffee

4/71 Dickson Avenue, Artarmon, NSW, 2064

70 Queen Street, Moruya, NSW, 2537

680 George Street, Sydney, NSW, 2000

fivetwo.coffee

guerrillaroasters.com

kingswoodcoffee.online

Forsyth Coffee

Gypsy Espresso

Kwila Coffee

1/13 Dickson Avenue, Artarmon, NSW, 2064

2/19 Underwood Avenue, Botany, NSW, 2019

5/6 Russellton Drive, Alstonville, NSW, 2477

forsythcoffee.myshopify.com

gypsyespresso.com.au

kwila.coffee

Fragment Coffee Roasters

Haven Coffee

La Casa Del Caffe

Shop C1 34 Ebsworth Street, Zetland, NSW, 2017

1/8 Saggart Field Road, Minto, NSW, 2566

havencoffee.com.au

lacasadelcaffe.com.au

Hennessy Coffee

Leaf Cafe & Co

41/85-115 Alfred Road, Chipping Norton, NSW, 2170

4/10 Straits Avenue, South Granville, NSW, 2142

hennessycoffee.com.au

leafcafe.com.au

FrankieÕs Beans

Hit n Run Coffee & Roastery

Little House Coffee Co

3/1 Kings Cross Road, Darlinghurst, NSW, 2010

117 Junction Street, Nowra, NSW, 2541

frankiesbeans.com.au

hitnruncoffee.com.au

G.S. Roasting

17 Shoreline Drive, Rhodes, NSW, 2138

fragmentcoffee.com.au FrankÕs True Brew Pacific Highway, Lisarow, NSW, 2250

frankstruebrew.com.au

14/46-48 Abel Street, Jamisontown, NSW, 2750

Marvell Street Coffee Roasters 1/11 Grevillea Street, Byron Bay, NSW, 2481

marvellstreet.com Maverick Coffee 1/9 Baker Street, Banksmeadow, NSW, 2019

maverickcoffee.com.au

Palate & Ply 37 Vernon Street, Coffs Harbour, NSW, 2450

palateandply.com.au Paradox Coffee Roasters 3/167 Prospect Highway, Seven Hills, NSW, 2147

paradoxroasters.com

Maxima Coffee Roasters

Peaberrys Coffee Roasters

67-69/189 Ocean View Road, Ettalong Beach, NSW, 2257

4/10 Guernsey Street, Sandgate, NSW, 2304

maximacoffee.com.au

peaberrys.com.au

Mecca Coffee Roasters

Peak Coffee Australia

26 Bourke Road, Alexandria, NSW, 2015

1/30 Jambali Road, Port Macquarie, NSW, 2444

mecca.coffee

peakcoffee.com.au

Mocha Coffee

Piazza DÕOro

5/13-21 Cadogan Street, Marrickville, NSW, 2204

Level 1/80 Pacific Highway, North Sydney, NSW, 2060

mochacoffee.com.au

piazzadoro.com.au

Monlan Coffee

Pine Tea & Coffee

PO Box 718, Northbridge, NSW, 1560

17/8 Gladstone Road, Castle Hill, NSW, 2154

monlancoffee.com.au

pineteacoffee.com.au

Morgans Coffee

Platform 9 Coffee Roasters

17/84-90 Old Bathurst Road, Emu Heights, NSW, 2750

morganscoffee.com Mule Coffee Roasters 16 Buckley Street, Marrickville, NSW, 2204

colombianconnection.com.au Nats Coffee Co.

1/315 Townsend Street, Albury, NSW, 2640

p9coffee.com.au Premium Coffee Roasters 5 Jambali Road, Port Macquarie, NSW, 2444

premiumcoffeeroasters.com.au Primary Coffee Roasters

littlehousecoffeeco.com.au

29 Kays Lane, Alstonville, NSW, 2477

Horse and Harpy

Little Italy Coffee Roasters

Nine Yards Coffee

3/32 Lilian Fowler Place, Marrickville, NSW, 2204

1980 Silverdale Road, Silverdale, NSW, 2752

18/8 Tilley Lane, Frenchs Forest, NSW, 2086

11 Green Street, Brookvale, NSW, 2100

gsroasting.com

horseandharpy.com.au

licr.com.au

nineyardscoffee.com.au

441-443 Victoria Street, Wetherill Park, NSW, 2164

Gabriel Coffee

Ignite Coffee Roasters

Little Street Roasters

60 Gibbes Street, Chatswood, NSW, 2067

9 Buckley Street, Marrickville, NSW, 2204

1/4 Harbord Court, Forster, NSW, 2428

Numero Uno Coffee Roasters

Rapture Coffee Roasters

gabrielcoffee.com.au

ignitecoffee.com.au

littlestreetroasters.com

Giuseppe Brothers

Infinity Coffee Roasters

Loma Coffee

3/314 Hoxton Park Road, Prestons, NSW, 2170

3/16 Salisbury Road, Hornsby, NSW, 2077

3/4 Banksia Drive, Byron Bay, NSW, 2481

giuseppebrothers.com.au

infinitycoffeeroasters.org

lomacoffee.co

Glee Coffee Roasters

Jacobs Douwe Egberts Professional

Macchiato Ð Woodfire Pizza & Coffee Roastery

18 Forrester Street, Kingsgrove, NSW, 2208

2/338 Pitt Street, Sydney, NSW, 2000

jacobsdouweegbertsprofessional. com.au

macchiato.com.au

1/4 Dulmison Avenue, Wyong, NSW, 2259

gleecoffee.com.au Glitch Coffee Roasters 4/10 Guernsey Street, Sandgate, NSW, 2304

glitchcoffee.com.au Goliath Coffee Roasters

JibbiLittle Roasting Co. 2/224 Commonwealth Street, Surry Hills, Sydney, NSW, 2010

Mackellar Range Australian Coffee 48 Hayward Ridge, Hogarth Range, NSW, 2469

jibbijug.com.au

mackellarcoffee.com.au

goliathcoffee.com.au

KaapiKaapi Coffee Roasters

Mark Bullivant Coffee

Goody Beans

2 Wongajong Close, Castle Hill, NSW, 2154

6/1199 The Horsley Drive, Wetherill Park, NSW, 2164

115 Catherine Crescent, Lavington, NSW, 2640

kaapikaapi.com.au

goodybeans.com.au

P O W E RE D BY

88 beanscenemag.com.au

4/79 Southern Cross Drive, Ballina, NSW, 2478

markbullivantcoffee.com

natscoffeeco.com.au

1/9 Ward Avenue, Potts Point, NSW, 2011

primarycoffeeroasters.com Primo Caffe primocaffe.com.au

11 May Street, St Peters, NSW, 2044

21/16-24 Whybrow Street, Griffith, NSW, 2680

numerouno.com.au

apturecoffeeroasters.com.au

Old Quarter Coffee Merchants

Ratio Coffee

2/6 Endeavour Close, Ballina, NSW, 2478

oldquartercoffee.com.au Outdoor Brew 9/11 Baker Street, Banksmeadow, NSW, 2019

outdoorbrew.com.au Pablo & RustyÕs Coffee Roasters 3 Plassey Road, North Ryde, NSW, 2113

Shop 2, 473 Pacific Highway, Crows Nest, NSW, 2065

coffeeratio.com.au Real Coffee 202 High Street, Maitland, NSW, 2320

realcoffee.com.au Red Parrot Coffee 23 Hubbard Street, Islington, NSW, 2296

redparrotcoffee.com.au

pabloandrustys.com.au

Reuben Hills

Painted Blue Coffee Roasters

reubenhills.com.au

3 Reserve Road, Grassy Head, NSW, 2441

paintedblue.com.au

61 Albion Street, Surry Hills, NSW, 2010

Rise Roasting

Silverskin Coffee Roasters

30 North West Arm Road, Gymea, NSW, 2227

15/43 Oakdale Road, Gateshead, NSW, 2290

riseroasting.com.au

silverskincoffee.com

River Roast

Single O

202 High Street, Maitland, NSW, 2320

28b Cranbrook Street, Botany, NSW, 2019

riverroast.com.au

singleo.com.au

Roasters with Altitude

Six Degrees Coffee Roasters

71 Evans Lookout Road, Blackheath, NSW, 2785

roasterswithaltitude.com.au Roastville 157 Victoria Road, Marrickville, NSW, 2204

roastville.com.au Ronita Espresso 3/314 Hoxton Park Road, Liverpool, NSW, 2170

ronita.com.au Rush Roasting Co 64 Bowral Street, Bowral, NSW, 2576

rushroasting.com.au Sacred Grounds Coffee 1/16 Baker Street, Banksmeadow, NSW, 2019

sacredgrounds-coffee.com.au Salvador Coffee 3d, 1-7 Unwins Road, St Peters, NSW, 2044

salvadorcoffee.com.au Sample Coffee Roasters Suite 1.03, 75 Mary Street, St Peters, NSW, 2044

samplecoffee.com.au Santos Coffee Company 169 Bonds Road, Riverwood, NSW, 2210

wearesantos.com Schibello Coffee 21 Leeds Street, Sydney, NSW, 2138

schibellocoffee.com.au Segafredo Zanetti Australia 9/4 Huntley Street, Alexandria, NSW, 2015

The Coffee Roaster

Will & Co

Bacano Coffee Roasters

380 Botany Road, Alexandria, NSW, 2015

2/5 Commerce Circuit, Yatala, QLD, 4207

coffee.com.au

Shop 7 Level 1, 184 Campbell Parade, Bondi Beach, NSW, 2026

The Grounds Coffee Factory

William De Nass Coffee

2/4 Locomotive St, South Eveleigh, Sydney, NSW, 2015

thegrounds.com.au The Little Coffee Co

4/10 Straits Avenue, South Granville, NSW, 2142

6/114-116 Somers Street, Lawson, NSW, 2783

sixdegreescoffee.com.au

thelittlecoffeeco.com.au

Six8 Coffee Roasters

The Little Marionette

92 Meehan Street, Yass, NSW, 2582

26d Mansfield Street, Rozelle, NSW, 2039

six8coffee.com

thelittlemarionette.com

Skittle Lane

The Wood Roaster

williamdenasscoffee.com.au WithamÕs Coffee 5 Salisbury Road, Hornsby, NSW, 2077

withams.com.au WKSHOP 3/167 Prospect Highway, Seven Hills, NSW, 2147

wkshop.com.au Wolfpack Coffee Roasters

9-11a Shepherd Street, Marrickville, NSW, 2204

skittlelane.com

thewoodroaster.com

wolfpackcoffee.com.au

Soprano Coffee

Three Arrows Coffee

Wood Fired Coffee

10 Edwin Street, Mortlake, NSW, 2137

C1/1 Campbell Parade, Manly Vale, NSW, 2093

62 Heather Road, Winmalee, NSW, 2777

sopranocoffee.com.au

threearrowscoffee.com.au

woodfiredcoffee.com.au

Sprocket Roasters

Three Pence Roasters

ZentveldÕs Coffee

Narabang Way, Belrose, NSW, 2085

24 Wyong Road, Lambton, NSW, 2299

18 Woodfield Boulevard, Caringbah, NSW, 2229

sprocketroasters.com.au

threepenceroasters.com.au

zentvelds.com.au

St Dreux Coffee

Timor Mountain

ZetaÕs Coffee

193 Broken Head Road, Newrybar, NSW, 2479

3/93 Jedda Road, Prestons, NSW, 2170

303 Mount Irvine Road, Mount Irvine, NSW, 2786

stdreux.com.au

timormountain.com

zetascoffee.com.au

Stitch Coffee

TobyÕs Estate

ZoÕi Espresso

113 Blissetts Road, Carool, NSW, 2486

42/112 McEvoy Street, Alexandria, Sydney, NSW, 2015

32-36 City Road, Chippendale, NSW, 2008

stitch.coffee

tobysestate.com.au

zoiespresso.com.au

STOKA Coffee Roasters

Two Roads Coffee Co

Zoomcoffee

5c/17 Park Avenue Lane, Coffs Harbour, NSW, 2450

89 North Steyne, Manly, NSW, 2095

stokacoffee.com.au

tworoads.au

Sunny Coffee

UCC Coffee Australia

444 Dean Street, Albury, NSW, 2640

65 Piper Drive, Ballina, NSW, 2478

zoomcoffee.com.au

bacanocoffee.com.au Bear Bones 2/66 MacLachlan Street, Fortitude Valley, QLD, 4006

bearbones.com.au Bellissimo Coffee 12 Cavendish Road, Coorparoo, QLD, 4151

bellissimocoffee.com.au Besito Coffee 1c/7 Ern Harley Drive, Burleigh, QLD, 4220

besitocoffee.com Blackstar Coffee Roasters 3/62 Didsbury Street, East Brisbane, QLD, 4169

blackstarcoffee.com.au Blue Sky Coffee 9/25 Lerna Street, Woolloongabba, QLD, 4102

blueskycoffee.coffee Blue Sky Coffee 9/25 Lerna Street, Woolloongabba, QLD, 4102

blueskycoffee.com.au Bounce Coffee Co 87 Ingham Road, West End, Townsville, QLD, 4810

bouncecoffee.com Burleigh Roasting Co 2/110 Mountain View Avenue, Miami, QLD, 4220

burleighroastingco.com.au Cafetal Coffee Roasters 15 Overend Street, East Brisbane, QLD, 4169

cafetalroasters.com.au Campos Coffee 19/300 Cullen Avenue East, Eagle Farm, QLD, 4009

18 Anderson Street, Banksmeadow, NSW, 2019

Level 2, 5 George Street, North Strathfield, NSW, 2137

sunnycoffee.com.au

ucc-anz.com

Blast Coffee Roasters

Suspension Coffee

Underground Coffee Roasters

blastcoffee.square.site

4/2187 Castlereagh Road, Penrith, NSW, 2750

QLD

carfcoffee.com.au

undergroundcoffee.com.au

Abrisca Coffee Roasters

Chubby Magpie Coffee Roasters

segafredo.com.au Seven Miles Coffee Roasters

Swell Coffee

suspensioncoffee.com.au

75 Kenneth Road, Manly Vale, NSW, 2093

42/124-130 Auburn Street, Coniston, NSW, 2500

sevenmiles.com.au

swellcoffee.com.au

Katherine, NT,

Vittoria Food & Beverage 28 Manilla Street, 118 Wetherill Street, Silverwater, NSW, 2128

East Brisbane, QLD, 4169

abrisca.com

vittoriafandb.com

Anchorage Coffee

Whiskano Coffee

10 Beach Road, Surfers Paradise, QLD, 4217

SiboniÕs Coffee

The Blind Coffee Roaster

975 Pacific Highway, Pymble, NSW, 2073

1/17 Stanley Street, Peakhurst, NSW, 2210

siboniscoffee.com.au

theblindcoffeeroaster.com.au

Silver Linings Coffee

The Coffee Bean Roasting White Horse Coffee House

silverliningscoffee.com.au

97-99 Chapel Street, Roselands, NSW, 2196

40 King Street, Sydney, NSW, 2000

29 Carrington Road, Marrickville, NSW, 2204

PO Box 131, Bonville, NSW, 2450

willandco.com.au

PO Box 1775, Dubbo, NSW, 2830

whiskanocoffee.com

15 Douglas Mawson Road, Dubbo, NSW, 2830

10/44-46 Flora Street, Kirrawee, NSW, 2232

coffeebean.com.au

whitehorsecoffee.com.au

anchoragecoffee.com.au Aromas Coffee Roasters 4/14-16 Cairns Street, Loganholme, QLD, 4129

aromas.com.au

camposcoffee.com Carf Coffee 261 Queen Street, Brisbane, QLD, 4000

2/71 Eyre Street, Townsville, QLD, 4810

chubbymagpiecoffee.com.au Clandestino Coffee 2/59 Rene Street, Noosaville, QLD, 4566

clandestino.com.au Cleanskin Coffee Co 121/193 South Pine Road, Brendale, QLD, 4500

cleanskincoffeeco.com.au

P O W E RE D BY

beanscenemag.com.au

ROASTERS DIRECTORY

Coffee Alliance

DHC Coffee Co

Fox Coffee

Latitude Coffee

Neli Coffee

80 Abbotsford Road, Bowen Hills, QLD, 4006

2/5-11 Jardine Drive, Redland bay, QLD, 4165

3 Ellison Road, Geebung, QLD, 4034

2/28 Flinders Parade, North Lakes, QLD, 4509

1 & 4/293 MacDonnell Road, Clontarf, QLD, 4019

coffeealliance.com.au

dhccoffee.com.au

foxcoffee.com.au

latitudecoffee.com.au

nelicoffee.com.au

Coffee Beans Shop

Domigo Coffee

Freelance Roasting

Lincoln Coffee Roasters

4/15a Leda Drive, Burleigh Heads, QLD, 4220

2/165 Byrnes Street, Mareeba, QLD, 4880

1/58 The Strand, North Ward, QLD, 4810

1/15 Exeter Way, Caloundra, QLD, 4551

North Queensland Gold Coffee

coffeebeansshop.com.au

domigo.com.au

freelanceroasting.com

lincolncoffeeroasters.com.au

Coffee Dominion

Dramanti

Little Cove Coffee Co

3 Meenan Street, Garbutt, QLD, 4810

3/471 Lytton Road, Morningaside, QLD, 4170

Glasshouse Mountains Coffee

coffeedominion.com.au

dramanti.com.au

Coffee Mentality

East Coast Roast

43 Balaclava Street, Woolloongabba, QLD, 4102

4/42 Lawrence Drive, Nerang, QLD, 4211

coffeementality.com.au

eastcoastroast.com.au

Coffee Presto

Elixir Coffee Roasters

103 Bowen Road, Rosslea, QLD, 4812

10-12 Hayward Street, Stafford, QLD, 4053

coffeepresto.com.au

elixircoffee.com.au

Coffee Roasters Australia Essential Coffee 5/8 Technology Drive, Arundel, QLD, 4214

32 Hutchinson Street, Burleigh Heads, QLD, 4220

coffeeroasters.com.au

essentialcoffee.com.au

Coffee Roasters Collective

Extraction Artisan Coffee

164 Brisbane Street, Ipswich, QLD, 4305

coffeeroastersco.com.au Coffee Roasters Queensland 29/170-182 Mayers Street, Manunda, QLD, 4870

coffeeroastersqueensland.com

7/3375 Pacific Highway, Slacks Creek, QLD, 4127

extractionartisancoffee.com.au Extraction Coffee Roasters 7/3375 Pacific Highway, Slacks Creek, QLD, 4127

extractioncoffeeroasters.com.au

4288 Bruce Highway, Glasshouse Mountains, QLD, 4518

glasshousemountainscoffee.com.au Good Morning Coffee 24 Stratton Street, Brisbane, QLD, 4006

gmcoffee.com.au Grounds of Origin PO Box 20, Arana Hills, QLD, 4054

coffeebeansdelivered.com.au Groundskeeper Willie Coffee Roasters 1 Allen Street, Moffat Beach, QLD, 4551

groundskeeperwillie.com Hervey Bay Coffee 2/124 Beach Road, Urraween, QLD, 4655

herveybaycoffee.com.au Iggys Coffee 6/8 Finsbury Street, Newmarket, QLD, 4051

Coffee Supreme

First Batch Coffee Roasters

27 Balaclava Street, Woolloongabba, QLD, 4102

2/8 Venture Drive, Noosaville, QLD, 4566

coffeesupreme.com

firstbatchcoffee.com.au

18 Proe Street, Newstead, QLD, 4006

Coffee Works

First Fruits Speciality Coffee

Jack Murat Coffee

136 Mason Street, Mareeba, QLD, 4880

coffeeworks.com.au Cooee Coffee Co 2-3/24 Central Park Drive, Yandina, QLD, 4561

cooeecoffeeco.com.au Crafted Bean 2 Lonergans Lane, Sunshine Coast, QLD, 4568

craftedbean.com.au Crater Mountain Coffee 10246 Kennedy Highway, Upper Barron, QLD, 4883

cratermountain.com.au Cubbyhouse Coffee 1/67 Kremzow Road, Brendale, QLD, 4500

cubbyhousecoffee.com.au Daily Drop Coffee 273 Water Street, Fortitude Valley, QLD, 4006

dailydropcoffee.com.au

iggyscoffee.com.au Industry Beans industrybeans.com

129-133 Olsen Avenue, Labrador, QLD, 4215

441 Tyrconnell Road, Arriga, QLD, 4880

firstfruits.coffee

jackmurat.com

Flying West Coffee Roasters

Jaques Coffee

9 Fellowship Drive, Doonan, QLD, 4562

flyingwest.com.au Fonzie Abbott Coffee Roasters & Brewing Company 20 Ross Street, Newstead, QLD, 4006

fonzieabbott.com Fortitude Roasters 4/65 Manilla Street, East Brisbane, QLD, 4169

fortituderoasters.com Foster & Black 628 Wickham Street, Fortitude Valley, QLD, 4006

fosterblack.com.au

137 Leotta Road, Mareeba, QLD, 4880

4/205 Weyba Road, Noosaville, QLD, 4566

littlecovecoffee.com.au Madella Coffee 152 Kate Boylan Road, Boogan, QLD, 4858

PO Box 1122, Mareeba, QLD, 4880

nqgoldcoffee.com.au OÕGaBee & Co Coffee Roastery Podium 1, 300 George Street, Brisbane, QLD, 4000

ogabee.com.au

madellacoffee.com.au

Origin Espresso Port Douglas

Maleny Coffee

21-23 Warner Street, Port Douglas, QLD, 4877

48 Teutoberg Avenue, Witta, QLD, 4552

originespressopd.com.au

malenycoffee.com.au

Padre Coffee

Mambo Coffee Roasters

10 Eenie Creek Road, Noosaville, QLD, 4566

2/100 Sugar Road, Maroochydore, QLD, 4558

padrecoffee.com.au

mambocoffee.com.au

Parallel Roasters

Manna Beans

1/7 Indy Court, Carrara, QLD, 4211

2/4 Willingdon Street, Archerfield, QLD, 4108

parallelroasters.com

mannabeans.com.au

Passport Specialty Coffee

Mantle & Moon

49 Toombul Road, Northgate, QLD, 4013

Level 18, Q&A Building, 141 Queen Street Mall, Brisbane, QLD, 4001

mantleandmoon.com.au Merlo Coffee 320 Fison Avenue East, Eagle Farm, QLD, 4009

merlo.com.au Mifeia Coffee Roast Australia 4/31 Dominions Road, Ashmore, QLD, 4214

passportcoffee.com.au Pioneer Coffee Roastery 1/41 Pioneer Road, Yandina, QLD, 4561

pioneercoffee.com.au Premiato Coffee 6/179 Currumburra Road, Ashmore, QLD, 4214

premiatocoffee.com.au Primal Coffee Roasters

mifeia.com.au

4/134 Evan Street, Mackay, QLD, 4740

Mighty Wonders Coffee Roasters

Q Roasters

primalcoffeeroasters.com

PO 55 Toowong DC, Brisbane, QLD, 4066

44 Wolverhampton Street, Stafford, QLD, 4053

jaquescoffee.com.au

mightywonders.coffee

qroasters.com.au

Java Gourmet

Miss CocoaÕs Coffee Roastery

Ransom Specialty Coffee

Cnr Days & Old Coach Roads, Upper Coomera, QLD, 4209

javagourmet.com.au Joy Organic Coffee Roaster 18/109 West Burleigh Road, Burleigh Waters, QLD, 4220

joybeans.com.au Kadilly Coffee 4 Charlotte Court, Kalkie, QLD, 4670

kadilly.com.au Kuhl-Cher Coffee 3/45 King Street, Bowen Hills, QLD, 4006

kuhlchercoffee.com.au

93-101 Boat Harbour Drive, Urraween, QLD, 4655

misscocoas.com.au Miss Cocoa’s Coffee Roastery Drive Thru 93-101 Boat Harbour Drive, Hervey Bay, QLD, 4655

misscocoas.com.au Moda Aroma 2/127 Anderson Street, Cairns, QLD, 4870

modaaroma.com Montville Coffee 3/15 Packer Road, Baringa, QLD, 4551

S T A C

29/170-182 Mayers Street, Manunda, QLD, 4870

ransomspecialtycoffee.com Renegade Roasters 6/25 Michlin Street, Moorooka, QLD, 4105

renegaderoasters.com.au Return Coffee Roasters 3/109 Beach Road, Urraween, QLD, 4655

returncoffeeroasters.com Return Coffee Roasters 3/109 Beach Road, Hervey Bay, QLD, 4655

returncoffeeroasters.com

montvillecoffee.com.au

P O W E RE D BY

90 beanscenemag.com.au

Grin Cof All and can

SUPPORT THAT’S BUILT AROUND YOUR CAFÉ

Grinders Coffee has a national field sales team, backed by dedicated Coffee Specialists, bespoke training and access to industry insights. All working to help our café partners serve consistently great coffee and find new opportunities to grow. To find out how Grinders Coffee can support your café, visit grinderscoffee.com.au

ROASTERS DIRECTORY

River City Coffee Roasters

Talo Coffee

Yamaneco Roaster

Northview Street, Gold Coast, QLD, 4127

54/22 Barry Parade, Brisbane, QLD, 4006

talocoffee.com.au

yamanecoroaster.com

Semi-Pro Coffee

Tamborine Mountain Coffee Plantation

Yowie Coffee

8/75 Flinders Parade, North Lakes, QLD, 4509

64 Alpine Terrace, Tamborine Mountain, QLD, 4272

semi-pro.cc

tamborinemountaincoffee.com.au

Seven Miles Coffee Roasters

Tattooed Sailor Coffee Roasters

1/31 Collingwood Street, Albion, QLD, 4010

176 Newell Street, Cairns, QLD, 4870

sevenmiles.com.au

tattooedsailor.com.au

Silipo Coffee

ThatÕs Whyld Coffee Roasters

5/30 Shore Street West, Ormiston, QLD, 4160

rivercitycoffee.com.au

9/54 Bailey Crescent, Southport, QLD, 4215

silipocoffee.com.au Simply Beans B6 10-14 Compton Road, Underwood, QLD, 4119

simplybeans.com.au Sipping Duck Coffee Roasters 29 Johnston Street, Stratford, QLD, 4870

sippingduck.com.au Six of One Coffee Roasters

Bricks & Mortar Coffee Co 2a Wehl Street North, Mount Gambier, SA, 5290

bricksmortarcoffee.com.au 7 St James Drive, Littlehampton, SA, 5250

33 Collins Road, Summertown, SA, 5141

by6coffeeroasters.com.au

justcoffeesa.com.au

Cafetal Coffee Co

Kicco Coffee Roasters

zarraffas.com

10 College Road, Kent Town, SA, 5067

1/54 Cottage Lane, Hackham, SA, 5163

cafetalcoffeeco.com

kicco.com.au

Caffeine Dealers

KOM coffee Roasters

1645 Coffee Roasters

45 Charles Street, Unley, Adelaide, SA, 5061

449a Pulteney Street, Adelaide, SA, 5000

yowiecoffee.com.au ZarraffaÕs Coffee 124 Distillery Road, Eagleby, QLD, 4207

30 Sunbeam Road, Glynde, SA, 5070

caffeinedealers.com.au

komcoffee.com.au

thatswhyld.com.au

1645.com.au

Charlie Black

La Crema Coffee Roasters

The Coffee Commune

Altura Coffee

8/25 Research Road, Pooraka, SA, 5095

8 Denis Street, St Marys, SA, 5042

charlieblack.co

lacremacoffee.com.au

8/43 Hillcrest Parade, Miami, QLD, 4220

82 Abbotsford Road, Bowen Hills, QLD, 4037

253 Grange Road, Findon, SA, 5023

coffeecommune.com.au

alturacoffee.com.au

Cirelli Coffee Roasting Co

Mahalia Coffee

The Establishment Coffee Company

Aroma Fresh Coffee

568 Port Road, Allenby Gardens, SA, 5009

2 Flint Street, Robe, SA, 5276

cirellicoffee.com.au

mahaliacoffee.com.au

Coffee Bean Trading Company

Mila Coffee Co

10/36-38 Newheath Drive, Arundel, QLD, 4214

362 North East Road, Klemzig, SA, 5087

aromafreshcoffee.com.au

establishmentcoffee.com.au

Arrosto Coffee

The Flags Coffee

152 Eighteenth Street, Renmark, SA, 5341

2 West Thebarton Road, Thebarton, SA, 5031

coffeebeantrading.com.au

sixofone.com.au

theflagscoffee.com.au

B3 Coffee

Social Coffee

The Maillard Project

35 Ponzo Street, Cairns, QLD, 4868

119 Charlotte Street, Brisbane City, QLD, 4000

2/231 Main Road, Blackwood, SA, 5051

socialcoffee.com.au

themaillardproject.com.au

Social Espresso

Those Little Voices

1/9-11 Fremantle Street, West Burleigh, QLD, 4220

Shop 3/11 Main Street, Tamborine Mountain, QLD, 4272

socialespresso.com.au

thoselittlevoices.com.au

baristasistacoffee.com.au

Dal Mare Coffee

Solitude Coffee

Tim Adams Specialty Coffee

Barossa Coffee Roasters

189 Main Road, McLaren Vale, SA, 5171

South Coast Coffee Co 3G10, 15 Via Roma, Isle of Capri, QLD, 4217

9 Machinery Avenue, Warana, QLD, 4575

dangelocoffee.com.au

dalmarecoffee.com.au

18-28 Tanunda Road, Nuriootpa, SA, 5355

dawnpatrolcoffee.com.au

beanaddiction.com.au

De Groot Coffee Co

urbanfarmcoffee.com.au

Big Shots Coffee

Vincenza Coffee

1/57 OÕSullivan Beach Road, Lonsdale, SA, 5160

89 Hill Street, Port Elliot, SA, 5212

vincenzacoffee.com.au

Super Roast

White Whale Coffee Roasters 2/4-16 Tingira Street, Cairns, QLD, 4870

whitewhalecoffee.com.au Wolff Coffee Roasters 140 Gerler Road, Hendra, QLD, 4011

wolffcoffeeroasters.com.au

bigshotscoffee.com.au

P O W E RE D BY

Elementary Coffee

bigshotscafe.com.au

Fleurieu Roast

BLK MRKT Coffee

10/ 173 Port Road, Aldinga, SA, 5173

360 Richmond Road, Adelaide, SA, 5037

blkmrktcoffee.com Boston Bean Coffee Company bostonbean.com.au

tallboycoffee.com.au

degrootcoffeeco.com.au

9-17 Young Street, Big Shots Coffee Roasters Adelaide, SA, 5000 65 Jetty Road, elementarycoffee.com.au Brighton, SA, 5048

122 Mortlock Terrace, Port Lincoln, SA, 5606

Po Box 5152, Q Supercentre, QLD, 4218

92 beanscenemag.com.au

35 Cawthorne Street, Thebarton, SA, 5031

Urban Farm Coffee

coffeebeanroastery.com.au

Tallboy Coffee

85 Krieg Road, Seppeltsfield, SA, 5355

DÕAngelo Coffee

402 Main Road, McLaren Vale, SA, 5171

14 Newspaper Place, Maroochydore, QLD, 4558

supremeroasters.com.au

29d Murray Street, Nuriootpa, SA, 5355

coffeebyross.com.au

Bean Addiction

7 Page Street, Kunda Park, QLD, 4556

2/5 Commerce Court, Yatala, QLD, 4207

Barista Sista Coffee Roasters

124 Ashley Street, Underdale, SA, 5032

timadams.net.au

Sunshine Coast Coffee Roastery

Supreme Roasters

b3coffee.com.au

CoffeeByRoss

Dawn Patrol Coffee

66 Thomas Drive, Chevron Island, QLD, 4216

superroast.com.au

arrostocoffee.com.au

barossacoffee.com

sccoffee.com.au

655 Toohey Road, Brisbane, QLD, 4107

harkcoffee.com.au Just Coffee Ð Adelaide Hills Coffee Roasting

11/30 Ulm Street South, Moffat Beach, QLD, 4551

solitude.coffee

57 Boothby Street, Panorama, SA, 5041

By 6 Coffee Roasters

, Kilcoy, QLD, 4515

1a/279 Ruthven Street, Toowoomba, QLD, 4350

4/40 Dacmar Road, Coolum Beach, QLD, 4573

Hark! Coffee Roasters

fleurieuroast.com.au

McLauchlan Road, Windsor Gardens, SA, 5087

milacoffeeco.com.au Monastery Coffee 1/11 Petrova Avenue, Windsor Gardens, SA, 5087

monasterycoffee.com.au Monjava Coffee 4 Boden Court, Windsor Gardens, SA, 5087

monjava.com.au My Kingdom for a Horse 185 Pirie Street, Adelaide, SA, 5000

mykingdomforahorse.com.au Patio Coffee Roasters 217-219 Richmond Road, Richmond, SA, 5033

patiocoffee.com.au Ricca Coffee Company 2 West Thebarton Road, Thebarton, SA, 5031

riccacoffee.com.au Rio Coffee 22 Nelson Street, Stepney, SA, 5069

riocoffee.com.au San Piero Coffee 54 Commercial Street East, Mount Gambier, SA, 5290

sanpierocoffeeroasters.com

Grind Roast Masters

Segafredo Zanetti Australia

4/61-65 TapleyÕs Hill Road, Hendon, SA, 5014

3 Star Avenue, Dudley Park, SA, 5008

thegrind.com.au

segafredo.com.au

Sicilia Coffee

Great Southern Coffee Company

821 Main North Road, Pooraka, SA, 5069

1/14 Main Street, Moonah, TAS, 7009

siciliacoffee.com.au Simply Coffee 43a Rundle Street, Kent Town, SA, 5067

1 Belrose Avenue, Cheltenham, VIC, 3192

Happy Farmer Organics

23degrees.com.au

happyfarmerorganics.com

Soul City Roasters

Infuse Coffee Roasters

238c Brighton Road, Somerton Park, SA, 5044

46 Strahan Street, South Burnie, TAS, 7320

soulcityroasters.com

infusecoffee.com.au

The Coffee Barun

Leaping Goat Coffee

132a Tolley Road, St Agnes, SA, 5097

2 Ferguson Drive, Quoiba, TAS, 7307

thecoffeebarun.com.au

leapinggoatcoffee.com.au

The Coffee Bean Shop

Lottie Lane Coffee Roasters

58-59/44-60 Gouger Street, Adelaide, SA, 5000

thecoffeebeanshop.com.au

10a Sunderland Street, Moonah, TAS, 7009

The Difference Coffeehouse 2 West Thebarton Road, Thebarton, SA, 5031

differencecoffee.com.au The Grind at Norwood 225b The Parade, Norwood, SA, 5067

thegrindatnorwood.com.au Two Fish Coffee 51 Arbury Park Road, Aldgate, SA, 5154

twofishcoffee.com.au Uptown Coffee Roasters 1/54 Cottage Lane, Hackham, SA, 5163

uptowncoffee.com.au

TAS Cheeky Devil Coffee Roasters

genovese.com.au A+ Coffee Roasters

PLCoffee Company

acoffee.com.au

87 Port Hills Road, Bridport, TAS, 7262

Allpress Espresso

potluckcoffee.com.au

7/21 - 35 Radford Road, Reservoir, VIC, 3073

Ritual Coffee Roasters

allpressespresso.com

6/31a Churchill Park Drive, Invermay, TAS, 7248

Amanti Coffee

ritualcoffee.com.au

17-21 George Street, Blackburn, VIC, 3130

South Roast Coffee

amanti.coffee

21 Smith Street, Nubeena, TAS, 7187

Amore Coffee Roasters

Bailey Coffee

Buccheri Specialty

20 Provost Street, North Melbourne, VIC, 3051

70 Fallon Street, Brunswick, VIC, 3056

jbcoffee.com.au

buccherigroup.com.au

Barth Lane Coffee Roasters

C4 Coffee

7 Eve Court, Golden Square, VIC, 3555

barthlanecoffee.com.au Bean Alliance Group 25 Kurnai Avenue, Reservoir, VIC, 3073

shop.beanalliance.com.au Beat Coffee 50 Gertz Avenue, Reservoir, VIC, 3073

beatcoffee.com.au Belafonte Coffee 5/556-558 North Road, Ormond, VIC, 3204

belafonte.coffee Bennetti Coffee Roasters 61 Henderson Road, Clayton, VIC, 3168

bennetticoffeeroasters.com.au Beraldo Coffee 104 Northern Road, Heidelberg West, VIC, 3081

beraldocoffee.com.au 3 Intrepid Street, Berwick, VIC, 3806

bermudacoffee.com.au Black Bag Roasters 41 Pauljoseph Way, Truganina, VIC, 3029

blackbagroasters.com.au

9/20 Homer Street, Moonee Ponds, VIC, 3039

Sweetbrew Coffee Roasters

amorecoffeeroasters.com.au

Black Velvet Coffee Roasters

Antico

4/136 Exhibition Street, Melbourne, VIC, 3000

tascaffe.com.au Tasmanian Coffee Roasters

de Lacey Coffee Roasters

60 Lymington Road, Cygnet, TAS, 7112

70 Fallon Street, Brunswick, VIC, 3056

anticocoffee.com.au Astur Coffee 52 Liston Avenue, Reservoir, VIC, 3073

asturcoffee.com.au Atypical Coffee 203 Rooks Road, Vermont, VIC, 3133

atypical.coffee AU79 27-29 Nicholson Street, Abbotsford, VIC, 3067

thebeansmith.com.au

au79cafe.com.au

Villino Coffee Roasters

Aussie Veterans Coffee Co

30 Criterion Street, Hobart, TAS, 7000

villino.com.au Zimmah Coffee Roasters 219b Murray Street, Hobart, TAS, 7000

zimmah.com.au

108 Boronia Road, Boronia, VIC, 3155

aussieveteranscoffee.com Axil Coffee Roasters 48 Lynch Street, Hawthorn, VIC, 3122

axilcoffee.com.au

15 Graham Road, Clayton South, VIC, 3169

c4coffee.com.au Caffeine Control Coffee 37 Wirraway Drive, Port Melbourne, VIC, 3207

caffeinecontrol.coffee Canvas Town Coffee 162 Albert Road, South Melbourne, VIC, 3205

canvastowncoffee.com Capra Coffee 110 Fyans Street, South Geelong, VIC, 3220

capracoffee.com.au Carlini Coffee 37 Centre Way, Croydon South, VIC, 3147

carlinicoffee.com Cartel Coffee Roasters 19 Somerset Place, Melbourne, VIC, 2000

coffeecartel.com.au

Change Coffee Bermuda Coffee Roasters 78 Railway Road,

southroast.com.au

The Beansmith

giocondacoffee.com.au

1/51 Moreland Road, Coburg East, VIC, 3058

oomphcoffee.com.au

coffeeplus.com.au

5 Rooke Street, Devonport, TAS, 7310

A.Genovese & Sons

30 Sackville Street, Collingwood, VIC, 3066

6/54 Browns Road, 308 Centrepoint Shopping Centre, Kingston, TAS, 7050 70 Murray Street, tasmaniancoffee.com.au Hobart, TAS, 7000

Gioconda Coffee Roasters

53beans.com.au

Acoffee

5/121 Gormanston Road, Derwent Park, TAS, 7009

delaceycoffee.com.au

48b Efron Street, Nunawading, VIC, 3131

2/123 Mornington Road, Mornington, TAS, 7018

TasCaffe Coffee Roasters

6 Fleet Street, Moonah, TAS, 7009

53 BEANS

AplusCoffee.com.au

Clique Coffee

Coffee Plus

36p.com.au

Oomph Coffee Roasters

cheekydevilcoffee.com.au

cliquecoffee.com.au

3 Dairy Drive, Coburg North, VIC, 3058

17-21 George Street, Blackburn, VIC, 3130

bunacollective.com.au

54 Browns Road, Sandy Bay, TAS, 7006

36th Parallel Coffee Roasters

lottielanecoffeeroasters.com.au

5/74-82 St John Street, Launceston, TAS, 7250

229 Albion Heights Drive, Kingston, TAS, 7050

23 Degrees Coffee Roasters

greatsoutherncoffee.com 4 Sheppard Avenue, Hillwood, TAS, 7252

simplycoffee.com.au

VIC

Blackburn, VIC, 3130

changecoffee.com.au Charisma Coffee 13 Home Court, Smythesdale, VIC, 3351

charismacoffee.com.au Chosen Bean 11a/1880 Ferntree Gully Road, Ferntree Gully, VIC, 3156

chosenbean.com.au

blackvelvetcoffee.com.au

Ciscos Coffee

Black Vice Coffee Roasters

ciscoscoffee.com.au

PO Box 8, St Andrews, VIC, 3099

106 Chapel Street, Windsor, VIC, 3181

Clark St Coffee Roasters

blackvice.com.au

18 Hewitt Street, Cheltenham, VIC, 3192

Blume Coffee Traders

clarkst.coffee

2 Yarra Street, Abbotsford, VIC, 3067

Clement Coffee

blumecoffee.com

89/116 Cecil Street, South Melbourne, VIC, 3205

Brew Methods

clementcoffee.com

12/213 Hyde Street, Yarraville, VIC, 3013

brewmethods.com.au

Code Black Coffee Roasters

Brewhouse Coffee Roasters

codeblackcoffee.com.au

4b Roanoak Court, Bendigo, VIC, 3550

15-17 Weston Street, Brunswick, VIC, 3056

Coffea Coffee

brewhouseroasters.com.au

519-521 Elizabeth Street, Melbourne, VIC, 3000

Brown Bag Coffee

coffeacoffee.com.au

Mill Road, Mount Beauty, VIC, 3699

Coffee Basics

brownbagcoffee.com.au

9 Walker Street, Castlemaine, VIC, 3450

coffeebasics.com

P O W E RE D BY

beanscenemag.com.au

ROASTERS DIRECTORY

Coffee Chakra

Cortado Coffee

El Parche Coffee Roasters Genovese Coffee

Just Fresh Roasted

15 Mcgeehan Crescent, Myrtleford, VIC, 3737

19/327 Mansfield Street, Thornbury, VIC, 3071

109 Harding Street, Coburg, VIC, 3058

1/51 Moreland Road, Coburg East, VIC, 3058

coffeechakra.com.au

cortadocoffee.com.au

elparche.com.au

genovese.com.au

justfreshroasted.com.au

Coffee for the People Roasting Co

Cote Terra

Emporio Coffee

Gigante Coffee

17 Station Street, Oakleigh, VIC, 3166

553 Burwood Road, Hawthorn, VIC, 3122

4 Plane Tree Avenue, Dingley Village, VIC, 3172

coteterra.com.au

emporiocoffee.com.au

gigante.com.au

Cottle Coffee

Enga Coffee Roasters

Gravity Espresso

300 Coventry Street, South Melbourne, VIC, 3205

611 Main Road, Golden Point, VIC, 3350

25 Kurnai Avenue, Reservoir, VIC, 3073

cottlecoffee.com

engacoffee.com

gravityespresso.com.au

Coffee Lab

Craftwork Roasting Company

Equilibrio Espresso Coffee Roasters

Great Divide Coffee

430 Rathdowne Street, Carlton North, VIC, 3054

1/27 Peel Street, Eltham, VIC, 3095

1/811 High Street, Thornbury, VIC, 3071

coffeelab.com.au

craftworkroasting.com.au

equilibrioespresso.com.au

Coffee Mio

Criteria Coffee

Espresso Elements

811 High Street, Thornbury, VIC, 3071

37 Wirraway Drive, Port Melbourne, VIC, 3207

3b Roberna Street, Moorabbin, VIC, 3189

coffeemio.com.au

criteriacoffee.com

espressoelements.com.au

Coffee Physics

Custom Coffees

Espresso Vivo

3/62-64 Hyland Street, Fyansford, VIC, 3218

165a Strickland Road, East Bendigo, VIC, 3551

1/28 Assembly Drive, Tullamarine, VIC, 3043

coffeephysics.com.au

customcoffees.com.au

espressovivo.com.au

Coffee Supreme

Dancing Goat Coffee Roasters

37 Armstrongs Road, Seaford, VIC, 3198

cftproastingco.com.au Coffee Hit 16-18 River Street, Richmond, VIC, 3121

coffeehit.com.au

51 Lyell Street, Marysville, VIC, 3779

greatdividecoffee.com.au

Ashburton, VIC, 3147

Just Planet 37 Oshanassy Street, Sunbury, VIC, 3429

justplanet.com.au Karon Farm Coffee 5/10 Builders Close, Wendouree, VIC, 3345

karonfarmcoffee.com.au Kazbah Coffee Roasters 452 Birregurra Road, Birregurra, VIC, 3242

kazbahcoffeeroasters.com

Green Bean Roasters

Knight Mattingly Coffee Roasters

74 Thomsons Road, Keilor Park, VIC, 3042

5 Milkman Way, Coburg North, VIC, 3058

greenbeanroasters.com.au

kmcr.com.au

Gridlock Coffee

Lavazza Australia

8 Beatrice Avenue, Heidelberg West, VIC, 3081

Level 9/ 50 Queen Street, , VIC, 3000

gridlockcoffee.com.au

lavazzabusinesssolutions.com.au

Eureka Coffee

Griffiths Bros Coffee Roasters

Little Goat Coffee

332-334 St Georges Road, Fitzroy North, VIC, 3068

10-11 Rosemary Court, Mulgrave, VIC, 3170

eurekacoffee.com.au

griffithsbros.com.au

Evolve North

Grinders Coffee Roasters

12 Industrial Road, Shepparton, VIC, 3630

50 Sparks Avenue, Fairfield, VIC, 3078

evolvenorth.com.au

grinderscoffee.com.au

darkhorsecoffeeroasters.com.au

Fat Cat Coffee Roasters

Groove Beans 5/121 Chesterville Road, Highett, VIC, 3190

coffex.com.au

DC Specialty Coffee Roasters

33a Boolarra Avenue, Newborough, VIC, 3825

fatcatcoffeeroasters.com

groovebeans.com.au

Coffico Coffee

203 Albion Street, Brunswick, VIC, 3056

Fayale Coffee

Hillbilly Coffee Roasters

dccoffee.com.au

58 Industrial Drive, Braeside, VIC, 3195

425 Graham Street, Port Melbourne, VIC, 3207

cofficocoffee.com.au

Dimattina Coffee

fayalecoffee.com.au

hillbillycoffee.com.au

Commonfolk

219 Park Street, South Melbourne, VIC, 3205

Fieldwork Coffee

Honeybird Coffee

Manta Ray Coffee Roasters

dimattinacoffee.com.au

7a Degraves Street, Melbourne, VIC, 3000

21 Embankment Drive, Mount Beauty, VIC, 3699

12 Beech Street, Nunawading, VIC, 3131

commonfolkcoffee.com.au

Disciple Roasters

fieldworkcoffee.com.au

honeybirdcoffee.com.au

mantaraycoffee.com.au

Constant Coffee Roasters

16 Black Street, Brunswick, VIC, 3056

28-36 Grosvenor Street, Abbotsford, VIC, 3067

Rylston Court, Mount Eliza, VIC, 3930

coffeesupreme.com

dancinggoat.com.au

Coffee1862

Dark Horse Coffee Roasters

6 Edols Place, North Geelong, VIC, 3215

jmcoffee.com.au

303 Exhibition Street, Melbourne, VIC, 3000

Coffex Coffee Roasters 25 Kurnai Avenue, Reservoir, VIC, 3073

81-83 Charles Street, Coburg North, VIC, 3058

16 Progress Street, Mornington, VIC, 3931

24 7/11 Newcastle Street, Newtown, VIC, 3220

constantcoffee.com.au Contraband Coffee Traders 342a Albert Street, Brunswick, VIC, 3056

contrabandcoffeetraders.com Core Roasters 14 Barkly Street, Brunswick East, VIC, 3057

coreroasters.cc Corner Store Network 30 Hamilton Street, Oakleigh, VIC, 3166

cornerstorenetwork.org.au

littlegoatcoffee.com.au Little Rebel Coffee 22 Collins Road, Dromana, VIC, 3936

littlerebel.com.au Locale Coffee Roasters 6/51 Moreland Road, Coburg, VIC, 3058

localeespresso.com.au Maker Coffee Melbourne 47 North Street, Richmond, VIC, 3121

makercoffee.com.au

FireBean Coffee

Industry Beans

Map Coffee

discipleroasters.com.au

1 Halford Street, Castlemaine, VIC, 3450

70-76 Westgarth Street, Fitzroy, VIC, 3065

70 Fallon Street, Brunswick, VIC, 3056

Do Coffee Roasters

firebeancoffee.com

industrybeans.com

mapcoffee.com.au

Napier Street, South Melbourne, VIC, 3205

Five Senses Coffee

Inglewood Coffee Roasters

Market Lane Coffee

docoffee.com.au

47 Taunton Drive, Cheltenham, VIC, 3192

Dropbox Coffee

fivesenses.com.au

23 Lionel Road, Melbourne, VIC, 3149

Four Beans Cafe & Roasting House

Jasper Coffee

Martin Street Coffee Roasters

22 High Street, Northcote, VIC, 3070

Unit 3, Rear 260 Hoddle Street, Collingwood, VIC, 3066

21 Martin Street, Blackwood, VIC, 3458

fourbeanscafe.com

jaspercoffee.com

martinstreetcoffee.com

dukescoffee.com.au

Geelong Coffee Roasters

Julius Meinl Australia

Melba Coffee

Echuca Moama Coffee Roasters

42 Cowie Street, Geelong, VIC, 3215

6 Edols Place, North Geelong, VIC, 3215

12/41-43 Stephen Road, Dandenong South, VIC, 3175

geelongcoffeeroasters.com.au

jmcoffee.com.au

melbacoffee.com.au

182 Sydney Road, Coburg, VIC, 3058

dropboxcoffee.com.au Dukes Coffee Roasters 62 North Street, Richmond, VIC, 3121

17 Mundarra Road, Echuca, VIC, 3564

echucamoamacoffeeroasters.com.au

P O W E RE D BY

94 beanscenemag.com.au

3 Harker Street, Sunbury, VIC, 3429

inglewoodcoffeeroasters.com.au

126 Weston Street, Brunswick East, VIC, 3057

marketlane.com.au

Melbourne Coffee Roasting Co 2/18 Buch Avenue, Epping, VIC, 3076

melbournecoffeeroastingco.com Melbourne Coffee Traders 24 Corporate Boulevard, Melbourne, VIC, 3153

melbournecoffeetraders.com.au Mikro Coffee Roasters 3/57 Geelong Road, Torquay, VIC, 3228

mikro.coffee Mocopan 60 Albert Street, Preston, VIC, 3072

mocopan.com.au Mornington Coffee 2/14 Progress Street, Mornington, VIC, 3931

morningtoncoffee.com Motobean Coffee Roasters 2/17-21 Barretta Road, Ravenhall, VIC, 3023

motobean.com.au Mr Sally 2/28 Assembly Drive, Tullamarine, VIC, 3043

mrsally.com.au

Naked Espresso Co

Padre Coffee

6/273-275 Wickham Road, Moorabbin, VIC, 3189

423 Lygon Street, Brunswick East, VIC, 3057

nakedespressoco.com.au

padrecoffee.com.au

Negrita Coffee

Patricia Coffee Brewers

338-340 Victoria Street, Brunswick, VIC, 3056

Rear 493-495 Little Bourke Street, Melbourne, VIC, 3000

negrita.com.au

patriciacoffee.com.au

Neos Faba

PeopleÕs Coffee

Wirraway Drive, Port Melbourne, VIC, 3207

440 Collins Street, Melbourne, VIC, 3000

neosfaba.com.au

Peoplescoffee.com.au

Niccolo

Piccolo Coffee Roasters

57-59 Stephenson Street, Cremorne, VIC, 3121

743 Raglan Parade, Warrnambool, VIC, 3280

niccolo.com.au

piccolocoffee.com.au

Omar & the Marvellous Coffee Bird

Pillar Coffee Roasters

124 Gardenvale Road, Gardenvale, VIC, 3185

coffeebird.com.au One Collective Group 81 Gawan Loop, Coburg North, VIC, 3058

58 Industrial Drive, Braeside, VIC, 3195

pillarcoffee.com.au Pixelbeans Coffee 12/981 Mountain Highway, Boronia, VIC, 3155

Proud Mary Coffee Roasters 200 Wellington Street, Collingwood, VIC, 3066

proudmarycoffee.com.au

Reverence Coffee 30a Colbert Road, Campbellfield, VIC, 3061

reverencecoffee.com.au

Proximal Coffee

Revolution Coffee Roasters

148-154 Main Street, Lilydale, VIC, 3140

5/5 Speedwell Street, Somerville, VIC, 3912

proximalcoffee.com.au

revscoffee.com

Quists Coffee

Revs Coffee

166 Little Collins Street, Melbourne, VIC, 3000

5/5 Speedwell Street, Somerville, VIC, 3912

quistscoffee.com.au

revscoffee.com

RafaelÕs Coffee

Roast 66

High Street, Woodend, VIC, 3442

Melbourne, VIC, 3000

rafaelscoffee.com.au Ranges Coffee 1003 Mountain Highway, Boronia, VIC, 3155

rangescoffee.com.au Red Bean Coffee

roast66.com.au Roast Art 34/16 Dunstans Court, Thomastown, VIC, 3074

roastart.com.au Roasting Warehouse Specialty Coffee

pixelbeanscoffee.com.au

121 Plenty Road, Preston, VIC, 3072

Project 281 Coffee Roasters

redbeancoffee.com.au

roastingwarehouse.com.au

Origin Specialty Coffee

Regal Coffee Roasters

1 Patern Street, , Highton, VIC, 3216

281 Albert Street, Brunswick, VIC, 3056

7/2-6 Independence Street, Moorabbin, VIC, 3189

Roastlab

origincoffee.com.au

project281.com

regalcoffeeroasters.com.au

roastlab.com.au

Ottimo Coffee

Regional Roasting Co

10a/6-12 Mills Street, Cheltenham, VIC, 3192

24 Corporate Boulevard, Melbourne, VIC, 3153

Rosso Coffee

ottimocoffee.com.au

regionalroastingco.com.au

onecollectivegroup.com

7-13 Marshall Road, Airport West, VIC, 3042

2/18 Buch Avenue, Epping, VIC, 3076

3 Catalina Drive, Tullamarine, VIC, 3043

rossoroastingco.com.au

ROASTERS DIRECTORY

Rubia Coffee

Strada Coffee

Tin Man Coffee Roasters

YourCoffee

Loot Coffee

21 Alex Avenue, Moorabbin, VIC, 3189

Factory 4, 39 Essex Street, Pascoe Vale, VIC, 3044

6 Allenby Street, Coburg North, VIC, 3058

203 Albion Street, Brunswick, VIC, 3056

292a Barker Road, Subiaco, WA, 6008

rubia.com.au

stradacoffee.com.au

tinmancoffeeroasters.com.au

yourcoffee.com

lootcoffee.com.au

Rumble Coffee

Streat Coffee 66 Cromwell Street, Collingwood, VIC, 3066

Toxik Bean Small Batch Roasters

Zest Specialty Coffee Roasters

Micro Lote Coffee

10 Thompson Street, Kensington, VIC, 3031

rumblecoffee.com.au

streat.com.au

Glenample Place, Mernda, VIC, 3754

67 North Street, Richmond, VIC, 3121

Saazaa Coffee

Surfcoast Coffee Roasters

toxikbean.com

zestcoffee.com.au

Ublend Coffee Roasters

8 Olive Grove, Ringwood, VIC, 3134

saazaa.coffee San Pedro Coffee 44 Killara Road, Campbellfield, VIC, 3061

sanpedrocoffee.com.au Sensory Lab 2b/706 Lorimer Street, Port Melbourne, VIC, 3207

21/17 Beacon Boulevard, Torquay, VIC, 3228

3 Dairy Drive, Coburg North, VIC, 3058

surfcoastcoffeeroasters.com.au

ublend.com.au

Symmetry Coffee Roasters

Undercover Roasters

78 Railway Road, Blackburn, VIC, 3130

symmetrycoffeeroasters.com.au

sensorylab.com.au

Tag Coffee Ð Specialty Roasters

Seven Seeds

9 Marshall Road, Airport West, VIC, 3042

7 Montefiore Street, Fairfield, VIC, 3078

hashtagcoffee.com.au

sevenseeds.com.au

That Coffee Company

Silva Coffee Roasters

19/74 Thomsons Road, Keilor Park, VIC, 3042

3/21 Britannia Creek, Wesburn, VIC, 3799

thatcoffeecompany.com.au

silvacoffee.com.au

The Bean Alliance

Sixpence Coffee

25 Kurnai Avenue, Reservoir, VIC, 3073

15 Wills Street, Bright, VIC, 3741

beanalliance.com.au

sixpencecoffee.com.au

The Bean Cartel

Small Batch Roasting Co

5/39/43 Duerdin Street, Notting Hill, VIC, 3168

3-9 Little Howard Street, North Melbourne, VIC, 3051

smallbatch.com.au Southern Addictions Coffee 689 Mirboo North, Trafalgar South, VIC, 3824

southernaddictionscoffee.com.au Sprout Coffee 7/173 Salmon Street, Port Melbourne, VIC, 3207

sproutcoffee.com.au Square One Coffee Roasters 76 Stephenson Street, Cremorne, VIC, 3121

squareonecoffee.com.au St Remio Coffee 81 Gawan Loop, Coburg North, VIC, 3058

stremiocoffee.com ST.ALi Coffee Roasters 2b/706 Lorimer Street, Port Melbourne, VIC, 3207

stali.com.au Storehouse Roastery 1544 Mount Dandenong Tourist Road, Olinda, VIC, 3788

storehouseroastery.com

449 Victoria Street, Abbotsford, VIC, 3067

undercoverroasters.com.au V5 Coffee 11/50-52 Malvern Street, Bayswater, VIC, 3153

v5coffee.com.au Vacation Coffee 8 Adolph Street, Richmond, VIC, 3121

vacationcoffee.com.au Veneziano Coffee Roasters 16-18 River Street, Richmond, VIC, 3121

venezianocoffee.com.au Vertue Coffee Roasters

Big Brew Coffee Roasters 12/9 Inspiration Drive, Wangara, WA, 6065

brewcr.com Blacklist Coffee Roasters 439d Hay Street, Subiaco, WA, 6008

blacklistcoffee.com.au Brew Coffee Roasters 12/9 Inspiration Drive, Wangara, WA, 6065

brewcoffeeroasters.com.au Brother of Mine Coffee Roasters Australia 1/5 Crowley Street, Port Kennedy, WA, 6172

microlote.coffee Modus Coffee 35/602-610 Beaufort Street, Mount Lawley, WA, 6050

modus.coffee Obison Coffee Roasters 2/14 Rafferty Road, Mandurah, WA, 6210

obison.com.au Offshoot Coffee 2/480 Hay Street, Perth, WA, 6000

offshootcoffee.com.au Pastel Coffee 9 Milford Street, East Victoria Park, WA, 6101

pastel.coffee Pique Coffee 48 Grantham Street, Wembley, WA, 6014

brotherofmine.com.au

pique.coffee

Darkstar Coffee

Record Coffee Roasters

104 Frobisher Street, Perth, WA, 6017

5a Friesian Street, Cowaramup, WA, 6284

darkstarcoffee.com.au

recordcoffeeroasters.com.au

vertuecoffee.com.au

FiORi Coffee

Redmile Coffee Roasters

The Bean Pedlar

White Owl Coffee Merchants

fioricoffee.com

redmile.com.au

259 Commercial Road, Yarram, VIC, 3971

105 Fraser Road, Rutherglen, VIC, 3685

Resident Coffee Roasters

thebeanpedlar.com.au

whiteowlcoffee.com.au

Five Senses Coffee Roasters

The Coffee Brewmasters

Wide Open Road Coffee Roasters

fivesenses.com.au

thebeancartel.com.au

2b 197 Champion Road, Williamstown, VIC, 3016

thecoffeebrewmasters.com The Coffee Company 260 Carlisle Street, Balaclava, VIC, 3183

coffeecompany.com.au The Sustainable Coffee Company 1/5 Rocklea Drive, Port Melbourne, VIC, 3207

sustainablecoffeecompany.com.au The Town Roaster 8 Market Street, Kyneton, VIC, 3444

thetownroaster.com.au The Vine Coffee Roasters 445 Swanston Street, Melbourne, VIC, 3000

Timor Coffee Roasters 30 Hamilton Street, Oakleigh, VIC, 3166

timorcoffeeroasters.com

425 Graham Street, Port Melbourne, VIC, 3207

274 Barkly Street, Brunswick, VIC, 3056

P O W E RE D BY

80 Yukich Close, Middle Swan, WA, 6056

5/3 Arkwright Road, Rockingham, WA, 6168

Giovanni Coffee

wideopenroad.com.au

1615 McDowell Loop, Parkerville, WA, 6081

Wild Timor Coffee

giovannicoffee.com.au

197 Langridge Street, Abbotsford, VIC, 3067

wildtimorcoffee.com

Grouch and Co Coffee Roasters

Wonderful Tree Coffee Roasters

grouchandco.com

26 Crawford Street, Braeside, VIC, 3195

1/45 Mccoy Street, Myaree, WA, 6154

Jones & Co Coffee

wonderfultreecoffee.com.au

2/84 Callaway Street, Wangara, WA, 6065

Wood & Co Coffee

jonescocoffee.com

369 Albert Street, Brunswick, VIC, 3056

Kaltiva Coffee Roasters

201 Glyn Place, Mount Helena, WA, 6082

21 Forrest Road, Margaret River, WA, 6285

residentcoffee.com.au Singular Roasters 3/266 Rutland Avenue, Carlisle, WA, 6101

singularroasters.com Sparks Coffee Roasters 89b Jull Street, Armadale, WA, 6112

sparkscoffeeroasters.com Two Cracks Coffee 68 Bussell Highway, Cowaramup, WA, 6284

twocrackscoffee.com Yahava KoffeeWorks 8/1 Ostler Drive, Vasse, WA, 6280

woodandcocoffee.com.au

1/46 Conquest Way, Wangara, WA, 6065

Yarra Coffee & Co

kaltiva.com.au

Zeroz

Kimberley Coffee Company

zeroz.com.au

4/182 Main Street, Lilydale, VIC, 3140

yarracoffee.com.au Yield Specialty Coffee 587 Plenty Road, Preston, VIC, 3072

yieldspecialtycoffee.com.au

96 beanscenemag.com.au

PO Box 496, Cottesloe, WA, 6911

6 Lucas Street, Broome, WA, 6725

Kimberleycoffee.com.au

yahavawholesale.com.au 1/45 Ledgar Road, Balcatta, Perth, WA, 6021

NZ 3 Beans Coffee Roasters 6a/90 Wellesley Street West, Auckland, NZ, 1010

3beans.co.nz 300 Espresso 195c Wairau Road, Wairau Valley, NZ, 627

300espresso.co.nz 777 Espresso 21g Lorien Place, East Tamaki, Auckland, NZ, 2013

CPR Coffee Co

Flight Coffee

Hummingbird Coffee

3-29 Enterprise Street, Birkenhead, NZ, 626

43 High Street, Blenheim, Marlborough, NZ, 7201

30 Garrett Street, Te Aro, NZ, 6011

438 Selwyn Street, Addington, Canterbury, NZ, 8140

bespecialty.co.nz

cprcoffee.co.nz

flightcoffee.co.nz

hummingbirdcoffee.com

C4 Coffee Co

Crafted Coffee Company

FrankÕs Coffee

Ignite Coffee

116 The Terrace, Wellington Central, Wellington, NZ, 6011

248-250 Marua Road, Mount Wellington, NZ, 1051

Be Specialty Coffee Roasters

113 Fitzgerald Avenue, Christchurch, Canterbury, NZ, 8011

121 Blenheim Road, Christchurch, Canterbury, NZ, 8041

c4coffee.co

craftedcoffeecompany.co.nz

Caribbean Coffee Roasters

Crossbow Coffee Roasters

777espresso.co.nz

54 Cleveland Street, Brooklyn, NZ, 6021

149b Salisbury Road, Richmond, Nelson, NZ, 7020

Acme & Co

cafecaribe.co.nz

crossbowcoffee.nz

14 Jessie Street, Wellington, NZ, 6011

Chacho Coffee Co

D.K.D Espresso

frankscoffee.nz Fuel Espresso

ignitecoffee.co.nz IncaF Organic Coffee

23 Raiha Street, Elsdon, Porirua, NZ, 5022

6 Cody Place, Waiwhakaio, New Plymouth, NZ, 4312

fuelespresso.com

incafe.co.nz

Generosity Coffee

JackÕs Coffee

255 Hinemoa Street, Birkenhead, NZ, 626

3/159 Marua Road, Mount Wellington, NZ, 1051

generositycoffee.org.nz

jackscoffee.co.nz JedÕs Coffee Company

acmeandco.co.nz

22 DÕarcy Street, Leeston, Canterbury, NZ, 7632

47 Porana Road, Northshore, NZ, 627

ACR Coffee Roasters

chachocoffee.co.nz

dkdespresso.co.nz

Golden Bean Coffee

, , NZ,

Chiasso Coffee Roasters

Dear Deer Coffee Roasting Bar

44a Finnerty Avenue, Howick, Auckland, NZ, 2014

43 Crooks Road, East Tamaki, NZ, 2013

goldenbean.co.nz

jedscoffee.co.nz

Good Fortune Coffee Co

Karajoz Coffee Co

52 Fitzherbert Street, Petone, NZ, 5012

3 Virginia Avenue East, Auckland, NZ, 1021

goodfortunecoffee.co.nz

karajoz.co.nz

Grey Roasting Co

Kawatiri Coffee Roasting

ebonycoffee.co.nz

401 Grey Street, Hamilton, Waikato, NZ, 3216

Virgin Flat Road, Westport, West Coast, NZ, 7866

Eighthirty Coffee Roasters

greyroastingco.com

kawatiri.coffee

Grid Coffee Roasters

Kokako Organic Coffee Roastery

acrcoffeeroasters.com

20 Wynyard Street, Devonport, NZ, 624

Altezano Brothers

chiasso.co.nz

4b Edwin Street, Mount Eden, NZ, 1024

Coffee & Tea Lovers

altezanobrothers.co.nz

12e Amera Place, East Tamaki, NZ, 2013

Altura Coffee Company

coffeeandtealovers.co.nz

23 Douglas Alexander Parade, Rosedale, NZ, 632

Coffee Distributors 595 Halswell Junction Road, Christchurch, Canterbury, NZ, 8042

alturacoffee.co.nz Aoraki Coffee Roaster Hampton Downs Motorsport Park, 20 Hampton Downs Road, Waikato, NZ, 3782

aorakicoffee.co.nz

Coffee Supreme 376 Great North Road, Grey Lynn, NZ, 1010

coffeesupreme.com

Ark Coffee 461-467 Lake Road, Takapuna, NZ, 622

Coffee Supreme 35 Hopper Street, Mount Cook, NZ, 6011

arkcoffee.co.nz Arrosta Coffee Roasting Co 216 John F Kennedy Drive, Palmerston North, Manawatu, NZ, 4412

coffeesupreme.com Coffee Tech 23/9 Chonny Crescent, Manurewa, NZ, 2102

coffee-tech.co.nz

arrostacoffee.co.nz Atlas Power Coffee 13/18 Airborne Road, Albany, North Shore, NZ, 632

atlaspowercoffee.co.nz 420c New North Road, Kingsland, NZ, 1021

atomiccoffee.co.nz Avalanche Coffee 11 Westward Ho Road, Glen Eden, NZ, 602

304c Ellison Road, Hastings, Hawkes Bay, NZ, 4130

208 Featherston Street, Palmerston North, Manawatu, NZ, 4410

9 Charles Street, Mount Eden, Auckland, NZ, 1024

172 Eglinton Road, Dunedin, NZ, 9011

eighthirty.com

gridcoffee.co.nz

9 Charles Street, Mount Eden, Auckland, NZ, 1024

Espresso Workshop Coffee Roasters

Grounded Responsible Coffee

Kowhai Coffee Roasters 21g Lorien Place, East Tamaki, Auckland, NZ, 2013

espressoworkshop.co.nz

groundedcoffee.co.nz

kowhaicoffeeroasters.co.nz

Essential Coffee

Hammerstone Coffee

LÕaffare

95 Warspite Avenue, Porirua, NZ, 5024

27 College Street, Te Aro, NZ, 6021

essentialcoffee.co.nz

hammerstonecoffee.co.nz

laffare.co.nz

Excelso Coffee Roasters

Handpicked Coffee Roasters

LaÕvita Coffee

12/48 Tawn Place, Te Rapa, Hamilton, NZ, 3200

excelso.co.nz

handpickedcoffeenz.com

Fairlie Good Coffee Co

Havana Coffee Works

918 New North Road, Auckland, NZ, 1025

Columbus Coffee

45 Main Street, Fairlie, Canterbury, NZ, 7925

163 Tory Street, Te Aro, NZ, 6011

2/100 Mayoral Drive, Auckland, NZ, 1010

fairliegood.store

havana.co.nz

columbuscoffee.co.nz

Fat Cat Coffee

Havoc Coffee Roasters

Commom Good Coffee Northern

fatcatcoffee.co.nz

Common Good Coffee Southern 7 Wise Street, Addington, NZ, 8024

commongoodcoffee.nz

kokako.co.nz

4 Link Drive, Wairau Valley, NZ, 627

190b Montgomerie Road, Mangere, Auckland, NZ, 2022

1/60 Hayton Road, Wigram, Christchurch, NZ, 8042

commongoodcoffee.nz

Bay Espresso Coffee Company

Ebony Coffee Roasters

Coffee Worx Roastery Cafe

6 Morningside Drive, La Mesa, NZ, 1025

avalanchecoffee.co.nz

deardeercoffee.co.nz

112 Third Avenue, West Tauranga, Bay of Plenty, NZ, 3145

coffeeworx.co.nz

Atomic Coffee Roasters

bayespressocoffee.co.nz

vice-espresso.co.nz

130 Onehunga Mall Road, Onehunga, Auckland, NZ, 1060

693 Kaniere Road, Hokitika, West Coast, NZ, 7881

Firsthand Coffee 15 Joll Road, Havelock North, HawkeÕs Bay, NZ, 4130

firsthand.coffee Fixation Coffee Roasters 22 Hull Road, Mount Maunganui, NZ, 3116

306 Blueskin Road, Brunswick, Manawatu-Wanganui, NZ, 4571

278 Rangitikei Street, Palmerston North, NZ, 4410

lavita.co.nz Little Drum Coffee 4/22 MacDonald Street, Mount Maunganui, NZ, 3116

littledrumcoffee.co.nz Local Hero Coffee Works 5/322 Main Road, Huapai, Auckland, NZ, 618

localherocoffeeworks.com

havoccoffee.co.nz

Lyttelton Coffee Co

Hawthorne Coffee Roasters

lytteltoncoffeeco.co.nz

23 Napier Roa, Havelock North, Hawkes Bay, NZ, 4130

hawthornecoffee.co.nz

29 London Street, Lyttelton, Canterbury, NZ, 8082

Mackenzie Coffee 14 Tyne Street, Christchurch, Canterbury, NZ, 2010

mackenziecoffee.co.nz

fixationcoffee.co.nz

P O W E RE D BY

beanscenemag.com.au

ROASTERS DIRECTORY

Manaia Espresso

Peoples Coffee

Roasted Addiqtion

Sublime Coffee Roasters

4 Walu Lane, Matapouri, Whangarei, NZ, 173

12 Constable Street, , NZ, 6021

476 Jackson Street, Petone, Lower Hutt, NZ, 1025

123 Bridge Street, Nelson, NZ, 7010

manaia-espresso.co.nz

peoplescoffee.co.nz

roastedaddiqtion.co.nz

sublimecoffeeroasters.co.nz

Matakana Coffee Roasters

Pomeroys Coffee & Tea Co

Robert Harris Coffee Roasters

Switch Espresso

2 Matakana Valley Road, Matakana, NZ, 985

16 Elms Street, Stoke, Nelson, NZ, 7011

23 Allens Road, East Tamaki, NZ, 2013

matakanacoffee.co.nz

pomeroys.co.nz

robertharris.co.nz

MCOFFEE

Prima Roastery

Rocket Coffee Roasters

3 Milford Road, Milford, NZ, O620

387 Brougham Street, Sydenham, NZ, 8023

mcoffee.nz

primaroastery.co.nz

302 Barton Street, Hamilton Central, Waikato, NZ, 3244

MillerÕs Coffee

Raglan Roast

31 Cross Street, Newton, NZ, 1010

Bow Street & Volcom Lane, Raglan, NZ, 3225

millerscoffee.co.nz

raglanroast.co.nz

Mojo Coffee

Red Rabbit Coffee Co

13/37 Customhouse Quay, Wellington, NZ, 6011

190b Montgomeri Road, Mangere, NZ, 2022

mojo.coffee

redrabbitcoffee.co.nz

Monsoon Coffee Roasters

Revive Espresso 2 Lochy Street, Petone, NZ, 5012

85 Wairau Road, Wairau Valley, NZ, 627

revive-espresso.co.nz

monsooncoffee.co.nz

Ripe Coffee Company

Mouthwater Coffee Company

476 Jackson Street, Lower Hutt, Wellington, NZ, 5012

ripecoffee.co.nz

159 Main Street, Palmerston North, Manawatu, NZ, 4412

RisÕtretto Espresso 670 Barbadoes Street, St Albans, NZ, 7402

mouthwater.co.nz Organic Hit Coffee 21g Lorien Place, East Tamaki, Auckland, NZ, 2013

organichitcoffee.com Origin Coffee Company 7 Wahanui Crescent, Otorohanga, Waikato, NZ, 3900

origincoffee.co.nz Ozone Coffee Roasters 47a King Street, New Plymouth, Taranaki, NZ, 4310

ristretto.co.nz Ritual Coffee Company 10 Maxwell Road, Blenheim Central, NZ, 7201

ritualcoffee.co.nz Roast Co 3/159 Marua Road, Ellerslie, NZ, 1051

roastco.co.nz

rocketcoffee.co.nz Roma Coffee PO Box 204146, Highbrook, NZ, 2161

romacoffee.co.nz Rush Coffee 258 Ryan Road, Te Arai, Wellsford, NZ, 975

rushcoffee.co.nz Sacred Grounds 44 Nukuhau Street, Taupo, NZ, 3378

4/25 Birmingham Drive, Middleton, NZ, 8024

switchespresso.co.nz The Naked Baker 142 Beach Road, North New Brighton, NZ, 8083

Vanguard Specialty Coffee Co 49 Vogel Street, Dunedin, Otago, NZ, 9016

vanguardcoffee.co.nz Vibe Coffee Roasters 1/15 Porana Road, Wairau Valley, NZ, 627

vibecoffee.co.nz Vivace Espresso

thenakedbaker.co.nz

387 Brougham Street, Sydenham, NZ, 8011

The New Zealand Coffee Company

Volcanic Coffee

vivaceespresso.co.nz

346 Church Street, Penrose, NZ, 1061

12 M_nuka Street, Taupo, Waikato, NZ, 3378

thenzcoffeeco.co.nz

volcaniccoffee.co.nz

Thirdeye Coffee Roasters

Volt Espresso

1 Austin Street, Napier, Hawkes Bay, NZ, 4110

76 Morrin Road, St Johns, NZ, 1072

thirdeyecoffee.nz

voltespresso.co.nz

Three Llamas Gourmet Coffee

Weta Coffee

65a Main North Road, Woodend, Canterbury, NZ, 7610

66b Morrin Road, St Johns, Auckland, NZ, 1072

wetacoffee.co.nz

sacredgrounds.nz

threellamascoffee.com

Santos Coffee

Toasted Coffee Roasters

Your Local Coffee Roasters

4 Link Drive, Wairau, Auckland, NZ, 0632

173 Manukau Road, Pukekohe, Auckland, NZ, 2120

santoscoffee.co.nz

toasted.co.nz

yourlocalcoffeeroasters.co.nz

Segafredo Zanetti NZ

UCC Coffee NZ

Yurt Coffee Roasting Co

23 Allens Road, East Tamaki, NZ, 2013

ucc-anz.com

173a Albert Street, Palmerston North, Manawatu, NZ, 4410

Underground Coffee Company

Zephyr Coffee Co

3/135 Cascades Road, Auckland, NZ, 2010

1 Arthur Brown Place, Mount Wellington, Auckland, NZ, 1060

segafredo.co.nz Society Coffee NZ 7/7 Dallan Place, Rosedale, NZ, 632

societycoffee.co.nz Strictly Coffee Roasters

190 Durham Street South, Christchurch Central, Canterbury, NZ, 8011

undergroundcoffee.co.nz

yurtcoffee.co.nz The Oasis, 19 Carbine Road, Mount Wellington, NZ, 1060

zephyrcoffee.co.nz

137 Frederick Street, Dunedin, Otago, NZ, 9016

strictlycoffee.co.nz

ozonecoffee.co.nz

Join BeanScene’s 2027 Roasters Directory Did your roastery miss out on being included or do you wish to update your roastery’s details? Don’t miss the chance to be part of BeanScene’s next edition of the Roasters Directory in 2027. The Roasters Directory is a valuable resource tool and purchasing guide for café owners, suppliers, and machine manufacturers as it features a comprehensive list of every roaster throughout Australia and New Zealand and it’s FREE and EASY to be a part off. To update your details or to hear more about advertising in BeanScene, please contact Charlotte Murphy: charlotte.murphy@primecreative.com.au

P O W E RE D BY

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LISTEN NOW

SEARCH “BEANSCENE PODCAST”

The BeanScene Podcast is your playbook to running a better café in Australia. Expect a mix of industry intelligence, coffee culture content, and real-world advice – covering business management, equipment, sourcing, menu development, staffing and everything in between.

Dan Woods, Host and Editor, BeanScene

Matt Gellert, Founder of Black & White Espresso

Alan White, CEO, StreetSmart Australia

Rebecca Zentveld, Head of the Australian Grown Coffee Association

CAFÉ SCENE

ATELIER ENSŌ

Atelier Ensō is Alicia Feng’s (centre) third café venue. Images: Bianca Tuckwell.

8 Raffa Place, Carlton, Victoria 3053 Open Wednesday to Sunday 7.30am to 3.30pm The moment you open the barn doors to Atelier Ensō, the rush and noise of the outside world fade away. There’s no background traffic and none of the typical sounds you’d associate with a bustling café: no grinding, tamping or humming of a traditional commercial coffee machine. Instead, calming classical guitar fills the ambient space adorned with Japaneseinspired wooden furnishing, stainless steel, paper chairs, and a large overhead light fixture. Atelier Ensō, quite literally, is meditation for coffee lovers. “I want people to come in and relax. Be present. Enjoy the coffee, and stop rushing. When you do, everything calms down and you enjoy the experience even more,” says Alicia Feng, a World Coffee Championship Certified Sensory Judge, Australian Brewers Cup Head Judge, Specialty Coffee Association Professional, and licensed Q Grader. Atelier Ensō is Alicia’s third café venue, after opening Calēre Coffee in Fitzroy in 2019, and Chiaki in Collingwood in 2023. She had the idea to open a third café in 2022 after visiting Japan and being inspired by the practice of meditation, and learning about the circle of ensō, a Japanese zen symbol representing enlightenment. Helping achieve the tranquil space back in Melbourne is a deliberate integration of automation and craft brewing. Alicia’s foray into automation started three years ago when she installed two automatic pourover machines at Calēre Coffee. In her latest venue, a custom-white Eversys Cameo machine serves Atelier Ensō’s own-roasted seasonable blend and decaf. Alicia was inspired by the circle of ensō, a Japanese zen symbol representing enlightenment.

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“The quality [from the Eversys Cameo] is amazing. The first time our staff tried it they said, ‘it’s too easy, it feels weird, I suddenly have nothing to do’, but because of the machine’s consistency it allows us more time to talk to customers, especially because we’ve lowered the bench and therefore the height of the machine, so we can have conversations with customers about the coffee more easily,” Alicia says. Espresso shots from the Cameo are also filtered through via LinkBar dispensing machine, which at the touch of a button extracts Atelier Ensō’s seasonal blend at a pre-set water volume and temperature. “We’re bringing the long black back,” Alicia says. “This type of beverage can be aggressive but the end product is a creamy mouthfeel thanks to the microfoam aeration that pass through.” A Modbar espresso and pourover station also features on the counter bench for crafted filter coffee, adding to the lineup of equipment that removes any barrier between barista and customer. “I want this space to be a demonstration of how automation and traditional methods can integrate. One is not better than the other. They can coexist,” Alicia says. Two xBloom pourover brewers are positioned near the retail coffee display, pumping out more than 70 filter brews on opening weekend. Alicia says this method of brewing has been so popular she’s ready to order two more. You won’t find any signature drinks on the menu here yet, and it’s a deliberate choice. Alicia notes there is increasing pressure on café

owners to deliver beverages that can go against their purpose. “I want to ensure our staff are passionate about the beverages they serve. It’s easy to lose your purpose and confidence, thinking that customers won’t come because of your pricing or [simplified drink selection] but we need to get that confidence back,” she says. In an environment of inflation and living costs, Alicia says it’s also important that café owners value the products and service they provide, noting her first venue Calēre Coffee is the smallest café on Gertrude Street in Melbourne but also the first to raise prices when needed. “I don’t believe we’ve lost any customers, but perhaps customer frequency has reduced. I don’t think that’s because we’ve raised our prices, I think that’s cost of living in general and people being more concerned about their spending,” Alicia says. Located in the heart of Melbourne’s Italiancommunity of Carlton, where post-World War II migrants introduced espresso to the area in the 1950s, customers of all ages are discovering this new café by word of mouth. Conversations between Gen Z visitors discuss the flavour notes and the best bag of coffee to take home, just as Baby Boomers approach the Eversys Cameo machine to enquire how and why their flat white was textured so perfectly. To protect the hospitality experience, Alicia caps seating at 80 per cent and serves takeaway only. “Here at Atelier Ensō, it’s about providing a relaxing calm environment and vibe, with accessible products and great hospitality,” Alicia says. “Some venues embrace food, others are about express service, but whatever you do, do it with intention.”

BAREFOOT ON THE BEACH

30 Gerrale Street, Cronulla, New South Wales 2230 Open daily 5.45am to 3pm

The baristas at this beachside espresso bar dial in before dawn to ensure the Cronulla locals are expertly caffeinated post morning dip, surf, or yoga session. With views over the water from behind the bar, most days the early risers are rewarded with a stunning sunrise as the first shots of the day are pulled. The heady aroma of freshly ground Allpress beans quickly stifles any lingering yawns. The brand’s signature roast has been the blend of choice at Barefoot on the Beach since current owners Bec and Leigh took over the established venue in 2023. Long blacks are popular, but the most-ordered coffee item is the iced latte. The Allpress beans’ sweet and balanced notes are complemented by Riverina Fresh’s full cream milk, which Rebecca says is a superior dairy product to pair with coffee. For those who favour plant-based alternatives, there’s a full spectrum of MILKLAB options as well as crowd-favourite Bonsoy, all provided by Riverina’s foodservice operation. Alongside the much-needed post-exercise caffeine hit, morning orders pour in for Barefoot’s range of protein smoothies. The current headliner is Beauty n Buff, a blend of mango, strawberries, coconut water, ice, and collagen protein. “Being on the beach, we get lots of people visiting straight from the gym, a run, a pilates

RISE & GRIND ESPRESSO BAR

255A Scarborough Beach Road, Doubleview WA 6018, Australia. Open Monday to Friday 6:30am to 2pm Saturday and Sunday 7:30am to 2pm “Stay a bit longer”. It’s a message any customer can see written on the walls of Perth café Rise & Grind, and it’s the motto owners Sama and Omid Ghorbani have built this venue by. “For me, Rise & Grind is not just about serving good coffee and food,” says Sama. “I want it to be a place where people feel comfortable, know the team, meet friends or neighbours, and enjoy spending time. “‘Stay a bit longer’ is a motto that really represents what I want the café to be. Coffee and food are very important to who we are. We put a lot of care into every cup and dish, and we want people who really love good coffee and food to notice that.” Running Rise & Grind is Sama’s first real foray into hospitality. With a background in art, she says she had a dream of running her own café for as long as she could remember. After a short time working with One60 Café to get her head around the realities of owning a café, she and Omid then took over Rise & Grind. “I worked at One60 Café for a couple of months because I wanted to understand the reality of café life and make sure it was something I really wanted to do,” says Sama. “I really enjoyed it, and that experience gave

Located a stone’s throw from the sand, Barefoot on the Beach is a popular morning spot with surfers, swimmers, and runners. Image: Barefoot on the Beach.

class, or a dip in the ocean,” says Rebecca. “The protein smoothies are very popular. They’re all dairy- and gluten-free too, so they appeal to the health conscious.” Open 365 days a year, the espresso bar is also frequented by tourists exploring Sydney’s southern surf beaches. Fringed umbrellas on the pavement seating area shade visitors from the morning sun, while there are also a few window

stools inside for those who want to watch the surf to a soundtrack busy café chatter. “We get people from all around Sydney and the world, but there’s still a really great community vibe here,” says Rebecca. “It’s such a beautiful spot – at sunrise it’s breathtaking. We’re very lucky to get to call this place home and be surrounded by such a supportive community.”

me the confidence to take the next step. A few months later, we purchased Rise & Grind. Since taking over the venue, Sama and Omid have worked with Grinders to supply their coffee. She says one of the most common pieces of feedback she receives is about the quality of the coffee, especially from new customers who say Rise & Grind serves “some of the best coffee they’ve ever had”. “Choosing Grinders was never just about a coffee supplier, we were looking for someone to be part of the journey with us,” says Sama. “We care a lot about making the best coffee

we can, but we also know we are still learning. Having a partner we can call, ask questions, and learn from gives us a lot of confidence.” For customers who find themselves swinging by the venue, Sama says pairing a coffee – she recommends a cappuccino – with one of Rise & Grind’s breaky tacos makes a “perfect breakfast”. “I love it because it has quite a complex flavour and is a little different from what you might normally see on a café menu,” she says. “I created it by experimenting with different ingredients and flavours until it became something I was really happy with. “I also really love our matcha, it’s become one of my favourites and our customers really enjoy it as well.” With good coffee and food, Sama says Rise & Grind’s reason to be often comes back to wanting to be a community hub where people can connect. “I want people to feel that Rise & Grind is their café, somewhere they can come back to and always feel welcome,” she says. “People comment a lot on the food, presentation, atmosphere, and especially the service. We often hear our team is very welcoming, attentive, and that customers feel genuinely well looked after. “But the feedback I enjoy most is when people tell us they’re comfortable here and enjoy coming back. That is exactly the kind of café we are trying to build.”

Sama took over Rise & Grind after always dreaming of owning a café. Image: Rise & Grind

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GET TO KNOW

Cyriel van de Winckel Image: Cyriel van de Winckel

Known as the ‘Bean Carer’, Tasmanian Organic Coffee Co. Founder Cyriel van de Winckel has an extensive background in organics and imports Nepalese green beans to Tasmania. Name: Cyriel van de Winckel Venue: Tasmanian Organic Coffee Co. Instagram: @tasorganiccoffee

What was your first introduction to coffee?

My first real introduction to Nepalese coffee came in 2011 while studying nature conservation and tropical forest management at university. However, my Dutch heritage exposed me to a regular coffee-drinking ritual of enjoying black filter coffee three times a day from high school onwards. I estimate I’ve drunk around two-and-a-half 44-gallon drums of coffee in my lifetime.

How has your upbringing influenced your work?

My farming background has helped me relate to coffee farmers in Nepal in a casual and authentic way. The opportunity to grow up on an organic farm, combined with studying environmental science, gave me the confidence to understand what healthy coffee management looks like. This encouraged me to support smallholder farmers who grow coffee using permaculture principles in microclimates beneath shade trees and to use the market as a mechanism for sustainable development.

Is there a particular producer story that has stayed with you?

What sparked the idea to bring organic Himalayan coffee to Australia?

After finishing university, I felt drawn back to Tasmania, where I grew up in the state’s north-west. I wanted to contribute to the organic industry and use what I’d learned working with smallholder farmers in Nepal in a meaningful way closer to home

We were invited by the Ministry of Agriculture in Nepal, just before Covid, to share our experiences as the first importer of coffee from Nepal into Australia. We took public transport on a trip from Kathmandu to the coffee growing areas in the middle hills of Nepal, and I’ve probably never been as scared in my life. The way traffic winds along narrow mountain tracks, with steep sheer drops, was terrifying. Although there were a lot of Nepalese people and farmers living on very little material wealth, they always smiled and were very generous with sharing the little food and drink and hospitality they could offer.

What do you wish the coffee community knew more about organic coffee?

What excites you most about the future of organic coffee?

Unlike Europe and the United States, the word “organic” isn’t currently protected in Australia. The misuse of this term for marketing purposes can cause a lot of confusion among environmentally minded consumers who want to choose a coffee that not only tastes good but also does good. Secondly, there is not a significant difference in price between certified organic and conventional coffee. In some cases, locally roasted specialty coffees can retail for more due to factors such as origin, rarity, or cup quality rather than production methods alone.

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The ability of organic management practices to improve the living conditions of farmers by making them more self-reliant and less vulnerable to the volatility of external inputs, such as chemical pesticides and fertilisers. Alongside this, organic farming can produce exceptionally high-quality beans from coffee plants grown naturally within highly biodiverse environments, while also proving the resilience of organic and permaculture farming systems in the face of a changing climate.

T A B

T M B b f w q

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THE ORIGINAL AND THE BEST Traditional milk: prepare for udder defeat. Made with organic whole soybeans, Bonsoy is naturally smooth, creamy and built to perform. Great taste, perfect frothability and a flavour that holds strong when heated. No oils. No fillers. Just quality we’ve stood by since 1983.

• High in Protein • Organic Whole Soybeans • All Natural • No Oils or Fillers

BONSOY.COM

AUSTRALIA SALES | SERVICE | REPAIRS

www.coffeemachinetechnologies.com.au TULLAMARINE

Tel: +61 3 9335 2293

CARLTON

Tel: +61 3 9681 8115

SYDNEY

Tel: +61 2 8880 9917

RYE

Tel: +61 3 5911 8002

GEELONG

Tel: +61 3 5201 0174