BeanScene August 2023

AUGUST 2023

A World-Class Coffee Magazine

Classics never die Why quality stands the test of time

Coffee Supreme celebrates 30 years Top 10 things to do at MICE2023 NZ $11.95

No.57 No. 88 ISSN 1449-2547

9 771449 254002

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MilkIQ removes benchtop clutter Coffee Machine Technologies unifies its competitors

Experience the MILKLAB range for yourself at MICE2023 Located at G16, next to the Main Stage

Come and explore ‘MILKLAB Lane’ at MICE - Inspired by the Melbourne urban coffee culture & our colLABoration with baristas.

Reminiscent of the streets of Melbourne, our new-look stand incorporates exterior, holein-the-wall style cafes and funky coffee carts that encourage guests to explore and discover

the ‘laneways of MILKLAB’. Guests can enjoy a unique and exciting coffee experience that showcases perfect pairings and highlights tasting notes of the MILKLAB range.

MILKLAB Lane is proudly supported by:

The #1 plant-based milk used by Australian cafés

Australia Owned & Made All MILKLAB products are locally made at our facilities in Shepparton, VIC and Ingleburn, NSW.

Ethical Sourcing We partner with producers & growers that care about our planet.

*Café Culture, Australian Café Market Pulse Report, 2021.

*

Recyclable Packaging Our product packaging is made with FSC-grade board and carries the Australasian Recycling Label (ARL) logo.

Melbourne International Coffee Expo Visit the Southern Hemisphere’s largest dedicated coffee trade show.

Tickets are on sale now!

Growers Beverages

Milks

Packaging

Coffee additives

Cafe equipment

PLATINUM SPONSORS

SUPPORTING SPONSORS

Celebrating 10 years of MICE and everything coffee

Cafes Consumers

Roasters

Grinders Baristas

Espresso machines

Green beans

17—19 August 2023

www.internationalcoffeeexpo.com

Melbourne Convention and Exhibition Centre internationalcoffeeexpo@primecreative.com.au

AUGUST 2023

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contents

41 80

14 NEWS 18 STUFF ON THE SCENE

78 COMMITMENT TO EXCELLENCE

82 MADE FOR ALL

INDUSTRY PROFILES

86 10TH TIME’S A CHARM

SKILL BASE

20 ICON

Coffee Supreme celebrates 30 years of creating better coffee experiences

24 CELEBRITY CHEF

Campos Coffee discusses its longstanding support of the Cup of Excellence program

Discover 10 things to see and do at MICE2023

TECH PROFILES

Danielle Alvarez talks Cuban coffee and falling in love with Australia’s brunch culture

32 MOVE ON AUTO-PILOT

Coffee Machine Technologies on how its relationships have contributed to the brand’s evolution

34 THE T-TAMPER

29 COVER STORY

41 RIVERINA’S NEW REACH

Riverina Fresh expands its food service distribution capability

56 PARTNERING FOR SUCCESS

Naked Syrups focuses on the whole customer experience

58 ITALIAN TIES

Smeg discusses its acquisition of La Pavoni and how it will improve its position in the Australian market

60 PUT A LID ON IT

BioPak discusses its partnership with Campos Coffee and how it’s helping complete home compostable solutions

Barista Attitude’s new Pilot is pushing boundaries with a single boiler machine Mazzer’s new device automatically distributes, levels, and tamps ground coffee with controlled force

37 MORE MILK, PLENTY OF IQ

Amy Zhang shares a refined take on the mythical Qilin that’s detailed and complex

CAFÉ SCENE

50 PARTNERSHIP POWER

Peter Wolff on the importance of alliances between roasters and traders

70 POUR YOUR HEART OUT

47 THE PRECISE DOSE

Barista Group on why Markibar’s Izaga W is designed for workflow, speed, and consistency

76 NANO IN SIZE, MEGA IN

POTENTIAL How Shift is helping suppliers manage their cashflow and administrative tasks

94 ESPRESSO YOURSELF

Franke Coffee Systems explains the intricacies behind the latest automatic espresso machines from its new product category

44 BEYOND TRADITION

64 THE SWING OF THINGS 66 UNLOCKING GROWTH

UCC’s Anthony Lawrence on myth busting espresso and achieving consistency

52 #NOFILTER

68 THE PREFERRED CHOICE

Star Outdoor’s new Swing range complements outdoor café settings

92 TRAINING TACTICS

How Barista Equip’s new advanced post milk system will make benchtop clutter a thing of the past

62 ON THE RISE

How Arkadia’s range of frappe mixes are the perfect summertime drink

Hario aims to be the king of coffee brewing equipment

What impresses Anfim brand ambassador Jessica Sartiani about its new Luna professional grinder IMPACT How the NanoFoamer PRO allows users to prepare premium microfoamed milk

80 ROASTING REFINEMENT

Why Artisti Coffee Roasters has upgraded to an IMF roaster

BRITA explains how coffee would be affected by the absence of water filtration What it takes to be an international Milklab Barista Battle Champion

74 SENSORY OVERLOAD

Introducing the finalists of the 2023 MONIN Cup challenge

84 GIVE IT A SWIRL

Why Toby’s Estate’s Swirl Club is more than a latte art competition

88 CAFÉ SCENE

Around Australia and New Zealand

97 NZSCA

Recognising two pioneers of the New Zealand coffee industry

98 GET TO KNOW

The 2023 World Barista Champion

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MORE THAN JUST A BLACK COFFEE

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CHIEF OPERATING OFFICER Christine Clancy christine.clancy@primecreative.com.au MANAGING EDITOR Sarah Baker sarah.baker@primecreative.com.au JOURNALISTS Hayley Ralph hayley.ralph@primecreative.com.au Dominic Morrell dominic.morrell@primecreative.com.au

Coffee Machine Technologies 285 Lygon St, Carlton VIC 3053 coffeemachinetechnologies.com.au

ART DIRECTOR/DESIGN Daz Woolley

If you’re wanting your own taste of Italy without the hassle of flying for 24 hours, a visit to Coffee Machine Technologies’ (CMT) retail-based showroom in the heart of Carlton on Lygon Street is all you need.

The CMT Showroom was the location for the August edition cover shoot and we couldn’t have felt more at home, with freshly-made coffee, cannoli, the Italian tunes of Eros Ramazzotti singing from the speakers, and black and white photos of iconic Italian landmarks.

On the showroom floor is a variety of commercial and domestic machines for the Australian market. Among them is the Elektra Belle Epoque, which usually sits in the shop window, but for our covershoot, it was taken to a cornered off area and placed delicately on a table to show off all its best angles.

“This machine is all class. It’s historic, beautiful and a true testament to how the Italian manufacturer embraced creativity and functionality in the 1950s with the machine able to produce up to six espresso shots and texture two coffees at any one time,” says BeanScene Editor Sarah Baker.

“We’ve never placed a historic machine on the cover of BeanScene before, but the timing was ideal. We’re celebrating the 10th edition of the Melbourne International Coffee Expo in August, of which this issue will be featured, and in the spirit of celebrating history, we thought it was a great opportunity to recognise CMT’s partnerships and longstanding contribution to the Australian coffee market.”

CMT Founder John Colangeli helped coordinate the covershoot and says the chance to be featured on the cover is a special honour.

“It is for sure a great opportunity to catch the attention of the Australian market with this beautifully designed machine, and also to show how much we care about providing the perfect machine for each customer,” says John.

He says it was also important to bring energy and passion to the shoot to represent the brand’s tradition, territory, and innovation for distributing coffee machines, and the team did that in spades.

“The shoot was full of joy and energy,” says photographer Blake Storey. “The key was finding the best angle and light, working around the never die reflection of the shiny machine, then Why quality stands the test of time focusing on the espresso extraction.

“We pushed hard to make each shot better than the last, and in the end we were confident we had represented the best of this iconic machine.”

AUGUST 2023

A World-Class Coffee

Magazine

Classics

NZ $11.95

No.57 No. 88 ISSN 1449-2547

9 771449 254002

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Coffee Supreme celebrates 30 years Top 10 things to do at MICE2023 MilkIQ removes benchtop clutter Coffee Machine Techno logies unifies its competitors

HEAD OF DESIGN Blake Storey DESIGN PRODUCTION MANAGER Michelle Weston BUSINESS DEVELOPMENT MANAGER Adele Haywood adele.haywood@primecreative.com.au CLIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au PHOTOGRAPHY Blake Storey, World Coffee Championships, Thomas Lane of Twin Social, Kin Hang Shiu CONTRIBUTORS Emma McDougall, Amy Zhang, Anthony Lawrence, Birgit Kohler, Peter Wolff, Geoff Crockett HEAD OFFICE Prime Creative Pty Ltd 379 Docklands Drive, Docklands, Victoria 3008 p: 03 9690 8766 f: 03 9682 0044 enquiries@primecreative.com.au www.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.

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.

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

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

Peter Wolff is the Co-Founder and Master Roaster of Wolff Coffee Roasters.

Peter has been at the forefront of the specialty coffee industry in Australia for more than 30 years. Peter and Penny Wolff established Wolff Coffee Roasters in 2010 in Brisbane with a focus on flavour, sustainable sourcing, and delivering “delicious specialty grade coffee”.

Peter is an accomplished roaster who has dedicated his career to empowering and upskilling students to master the craft of roasting through the Wolff College of Coffee Courses.

Emma McDougall is the Communication and Administration Coordinator for the NZSCA. After gaining a degree in hospitality management, Emma has worked in Sydney, Dublin, Auckland, London, and most recently, Wellington.

She has owned and managed cafés and tech-judged the New Zealand Barista Championship in 2015 and 2016. Now, she gets to help run them. One of the greatest joys she gets from the coffee industry is watching young people progress through their coffee journey.

Anthony Lawrence is a barista trainer for UCC Coffee. He has been in the industry for 20 years and brings his expertise of coffee service and sensory understanding to the training sessions he conducts. Working with coffee has taken him to London and Byron Bay, and back to Brisbane where he currently resides.

Anthony is passionate about making coffee accessible and exciting for baristas of any skill level.

Birgit Kohler is the Head of Organoleptic Department at BRITA where her focus is on understanding the sensory perception of water, tea, and coffee, and bringing this knowledge into product development. Birgit is a trained water sommelière, receiving qualifications from the renowned Doemens Genussakademie in Germany, alongside having a background of studies in nutrition science, and qualifications as a coach.

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A word from the Editor

La dolce vita

I

’ve always loved Italy. It was the one destination I longed to travel to after university, and the language I studied intensely for a degree I was more proud of than my journalism studies. There is just something unique about its culture, the language, the food, and of course, its coffee.

Never in a million years did I think I would have a career in journalism, nor that my two loves – writing and Italy – would intertwine the way they do. Italy is the “OG” of espresso culture, of craftsmanship, craft, and artisans.

So when I visited Coffee Machine Technologies (CMT) in Lygon Street, Melbourne’s self-proclaimed Little Italy, I was transported back: the espresso, the Italian baristas, the music, and the coffee bar culture.

But CMT is much more than that. It’s a showroom and almost a museum of coffee machines. According to CMT Founder John Colangeli, the company now imports the largest range of Italian coffee machines in Australia, representing a majority of Italian brands such as Elektra, Brugnetti, Orchestrale, Fiorenzato, La Pavoni, BFC, and La Marzocco.

In a sign of antique artisan appreciation, CMT has sold 12 Elektra Belle Epoque machines in the past 12 months for the at-home market, which happens to be our cover image this edition. A statement kitchen piece? I think so, thanks to the sheer one-metre size, glistening copper and brassplated exterior, and eagle-topped dome.

Beyond espresso machines, this edition we highlight other Italian brands including Mazzer’s new T-Tamper made from its Northern Venetian headquarters, Barista Attitude’s Pilot machine from Treviso, and Anfim’s new Luna professional grinder made in the heart of Milan.

Some brands are still fairly new to market, and others are established, with traditional Italian heritage of 50-plus years and a drive to keep innovating.

In today’s current market, with inflation, increased cost of materials, goods and freight, manufacturing is not easy nor cheap, but as the saying goes, ‘you get what you pay for’, and when it’s done right with quality in mind, it’s an investment worth every cent.

A trip to Italy is still a luxury for most, but the next best thing is to visit the Melbourne International Coffee Expo (MICE) in August and see all these machines in their glory. Come celebrate the 10th edition of MICE and immerse yourself in all that this wonderful industry has to offer. I can’t wait to see you there.

Ciao. A presto.

SARAH BAKER

Follow us on Twitter @BeanSceneEd ‘Like’ us on Facebook @BeanSceneCoffeeMag Follow us on Instagram @beanscenemag Follow us on LinkedIn @BeanSceneMag

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NEWS

Image: Kin Hang Shiu, World Coffee Championships.

Australia’s Young Baek is the 2023 World Cup Tasters Champion.

Young joins Yama Kim, 2018 World Champion, and Charlie Chu, 2021 World Champion, as the only three Australians to have won the competition since its inception in 2006.

Young scored 7/8 cups correctly in the finals round in a time of 4:08 minutes, narrowly beating Mandie Soengkono of Indonesia who placed runner up with a score of 7/8 cups in a time of 5:10 minutes.

Andrii Vasylieve of Ukraine placed third, and Oretis Sfiris of Greece placed fourth in the final round of the World Cup Tasters Championship (WCTC), which took place from 22 to 24 June in Athens, Greece. “[Winning] means the ‘world’ (pun intended) to me,” Young tells BeanScene.

“The World Champion status means that the journey has just begun. We are blessed in Australia to house so many amazing world champions and I feel so fortunate to be a part of the coffee industry here. I believe this is the time I can finally give back, just like all the mentors and previous champions have done for me.

Coffee connects people, and I would love to create a platform to inspire and train the next generation of home brewers and coffee professionals.”

After round one, Young led the WCTC

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Image: Kin Hang Shiu, World Coffee Championships.

AUSTRALIA’S YOUNG BAEK CROWNED WORLD CUP TASTERS CHAMPION

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Young Baek is the third Australian to have won the World Cup Tasters Championship.

leader board after correctly guessing 8/8 cups in a time of 3:02. In the Quarterfinals, he moved to seventh position, correctly guessing 7/8 cups in a time of 4: 35 seconds.

Young Baek (top centre) scored 7/8 cups correctly in the final round in a time of 4:08 minutes.

In the Semi-Finals, Young moved to second place, correctly guessing 8/8 cups in a time of 6:47 minutes.

“Personally, accuracy is always prioritised over time. Each person found different rounds of the competition harder than the other, however you should always stick to your rhythm and not switch up your protocol/tactics,” Young says.

Before starting his finals round, Young approached the cupping table like an athlete looking to run a 100-metre sprint. He was focused on the task at hand, and upon lifting each of his eight flights of cups, his reaction ranged from sheer relief to disappointment when he got one cup wrong. With his eyes closed and a final deep breath before lifting the final cup, Young knew deep down what the result was going to be.

“I was the most confident with the final cup. But as the suspense kept building up the thoughts of having overlooked it started creeping in. Calming the mind and nerves was the hardest part,” he says.

Young returned to Australia as a new local and international champion and looks forward to working with Breville Australia where he’s become part of the company’s product development team.

In the meantime, Young offers his thanks to the Sydney coffee community and the many roasters, baristas and coffee lovers who believed in him.

“Much love everyone,” he says.

“And thank you to the Australian coffee community for the endless support, I can’t believe we get to bring the trophy home.”

(AXIL COFFEE) AUSTRALIAN BARISTA CHAMPION 2023 WORLD BARISTA CHAMPIONSHIPS 2023 (THIRD PLACE)

NEWS

For his milk course, Jack used Riverina Fresh milk to present a vacuum distillation method.

JACK SIMPSON OF AXIL COFFEE PLACES THIRD IN WORLD BARISTA CHAMPIONSHIP Australian competitor Jack Simpson of Axil Coffee has earned third place in the 2023 World Barista Championship (WBC), which took place at World of Coffee from 22 to 24 June in Athens, Greece.

This was Jack’s first World Barista Championship experience after winning the Australian Barista Championship in May. “I’m so proud that I had the chance to represent Australia, a dream of mine for such a long time. To be apart of the finalists was a privilege. I felt so supported from the whole Australian coffee community, not just baristas but everyone that loves coffee. I got involved in this community as I was inspired by the baristas in Australia and the whole community. I want to say a big thank you to everyone,” Jack tells BeanScene.

Jack’s routine focused on the role of the barista in this ever-changing world, dividing his routine into the key pillars of innovation, refinement, and adaptation.

In each of his courses, Jack used a natural new varietal called ombligon, thought to be a mutation of Caturra, thanks to producer Nestor Lasso of Finca El Diviso in Colombia.

For his espresso, Jack demonstrated innovation by using the AutoComb, a refinement of the Weiss Distribution Technique, and applied 50 hertz of vibration on a vibrating table to disperse his coffee.

For his milk course, Jack used Riverina Fresh milk, in which he presented a vacuum

16 beanscenemag.com.au

distillation method, a cross between cryodesiccation and freezed distillation. In this process, gentle heat is applied to frozen milk via vacuum pressure to remove 33 per cent water, leaving the important minerals behind. The result was a balanced milk with rich and cream texture.

For his signature drink, Jack paired four espresso shots with lacto fermented raspberry, clarified milk and vacuum boiled bergamot tea.

“We are constantly seeing new ideas and

coffee reaching new heights,” Jack told the judges. “The very best baristas are able to refine and adapt to these ideas, pushing the industry forward and to inspire others. And just as this competition has inspired me to innovate, refine and adapt, I hope that I have inspired someone else to do the same.”

Jack called “time” at 14:28 minutes.

His Axil Coffee support team consisted of mentor and Axil Coffee Founder David Makin, coach and WBC 2022 Anthony Douglas, and Head Roaster Matt Crowley.

2023 WORLD COFFEE CHAMPIONS ANNOUNCED Brazil’s Boram Um has been crowned the 2023 World Barista Champion (see page 98).

Daniele Ricci of Italy placed runnerup. Boram served judges a natural pink bourbon coffee for his final signature drink course, featuring notes of honey and orange blossom.

“My dream is to improve coffee quality while bringing new perspectives as a coffee producer and barista. I believe that is only achievable through teamwork,” Boram told the judges.

Carlos Medina, representing Chile, won the 2023 World Brewers Cup Championship. Savina Giachgia of Greece placed second and Garam Victor Um of Brazil placed third.

Boram Um of Brazil is the 2023 World Barista Champion.

Australian competitor Thomas Hutchins placed in the top 36 finalists.

Pierre de Chanterac of France was crowned the 2023 Cezve/Ibrik Champion.

Cezara Cartes of Romania came in second and Mariam Erin Pinza from United Arab Emirates placed third.

JUNNIE PHYU OF JUNNIE COFFEE WORKSHOP WINS ALTERNATIVE BARISTA SMACKDOWN GRAND FINAL Junnie Phyu of Junnie Coffee Workshop in Victoria has won The Alternative Dairy Co.’s Alternative Barista Smackdown Grand Final, held on 15 June at Veneziano Coffee Roasters’ Richmond roastery.

Adelaide competitor Rohit Pun of Swedish Tarts placed runner up and Perth competitor Kadi Jayne placed third.

“I’m so happy and relieved. I was so nervous during my routine and before the competition, but I tried to drink lots of water to calm down. I knew I would be nervous in my first round, but I grounded myself and tried not to think too much and do the best I could,” Junnie says.

The competition consisted of five competitors and three rounds involving a prepared routine, and pouring various coffee types such as a piccolo and milk-based coffee with a latte art pattern.

As the night’s winner, Junnie won $10,000 courtesy of The Alternative Dairy Co. and has been crowned Australia’s Alternative Barista 2023.

Junnie worked with local roaster Lan Coffee Thornbury to create a custom blend consisting of 50 per cent Brazil natural and 50 per cent Colombia natural coffee.

Lan Coffee Thornbury roasted her coffee at Criteria Coffee.

Junnie returned from Asia five days prior to the competition to prepare her routine.

The blend had tasting notes of dark chocolate, roasted hazelnut, and light toffee caramel in milk-based drinks.

“This coffee performs really well with alternative milks. I used it with The Alternative Dairy Co.’s almond milk in my first round, soy milk in my second round, and oat milk in the third latte art round,” says Junnie.

“I love The Alternative Dairy Co.’s milk because it creates really nice latte art and tastes great too. The Alternative Dairy Co. milk doesn’t overwhelm the coffee flavour

and the ingredients pair really well with espresso.”

In the third round, Junnie created a cavoodle latte art pattern to commemorate her daughter’s favourite animal.

“My daughter’s first words were, ‘woof woof’ and her sweet face reminds me of a cavoodle. That’s why I chose this pattern and why it’s so special to me,” she says.

Junnie’s win was aptly timed ahead of her birthday the following day on 16 June.

“This is the best gift I could’ve asked for,” she says.

A selection from the worlds best cooee producers

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STUFF ON THE SCENE

Stuff on the scene AeroPress Flow Control Filter Cap Elevate your coffee brewing game with the new AeroPress Flow Control Filter Cap. This new AeroPress accessory uses a pressure-actuated valve to eliminate drip through and maximise control over the brew process. Designed by AeroPress, this cap fits flawlessly and is compatible with the AeroPress Original, AeroPress Go and new AeroPress Clear coffee makers and can be used with metal and paper filters – together or separately.

With the AeroPress Flow Control Filter Cap, users can make espresso-like crema using the AeroPress and experiment with extended brew times and coarser ground coffee.

For more information, visit www.coffeetools.supply/aeropress

Fiorenzato Pietro Fiorenzato, an industry leader of commercial coffee grinders, recently introduced the Pietro, a flat burr manual grinder designed with comfort, efficiency, and precision in mind. Pietro grinder aims to revolutionise the manual grinding experience, being one of the only vertical flat burr hand grinders on the market. The ergonomic design allows users to rest their other hand on top of the grinder, leveraging gravity to stabilise it, providing a seamless and efficient grinding experience.

Equipped with 58-millimetre vertical flat burrs, the Pietro grinder gives consistent grinds at any setting. Crafted from durable M340 stainless steel, the burrs can effortlessly grind any size. With a stepped adjustment system located at the back, users can fine-tune the burr position to achieve the desired grind size.

For more information, visit coffeemachinetechnologies.com.au

Mazzer Super Jolly V Up The Super Jolly V Up is reliable, easy to use, with everything you need to make excellent coffee in a small to medium-sized coffee shop. It is the only grinder in the Mazzer range to feature a straightforward touch display with touch detection and wide viewing angle. Super Jolly V Up is the streamlined version of its big brother, Super Jolly V Pro, which offers a more advanced electronic interface and IoT connectivity. With the Pro, the user can clean the grinding chamber without losing the grind setting.

On both versions, grinding activation with the portafilter is possible, as well as dosing pause. The portafilter holder can receive any kind of filter, and can be lowered for higher doses. Each model features the Mazzer Grind Flow Control system for more consistency in the weight of the doses, to control statics, and reduce clumping.

For more information, visit cwe.com.au

Piazza D’Oro Piazza D’Oro has introduced a new packaging design for its range of coffee blends to ensure that the overall consumer brand experience continues to match the quality of the coffee.

To support the relaunch, Piazza D’Oro has also been on a mission to update all branded trade marketing assets within its café partners across Australia. It has launched new look take away cups, an eye-catching suite of branded café accessories, and a distinctive new terracotta hero colour to create more presence for the brand on the street. The campaign will be supported by significant marketing investment including a consumer promotion, outdoor advertising, and social media to drive brand awareness and foot traffic in cafés.

For more information, visit www.piazzadoro.com.au

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MONIN Liquid Frappe MONIN’s Liquid Frappe concentrate is a new textural agent designed to add body to any beverage.

With a neutral flavour and aroma, and consistent smooth texture, MONIN Liquid Frappe provides the perfect solution to achieve any desired mouthfeel and integrity across beverage menus.

An innovative vegan blend of gums, MONIN’s new frappe mix is a gift to any number of shakes, frappes, coffees, sours, cocktails, or culinary serves.

For more information, visit stuartalexander.com.au/pages/monin.

Plug and Play with Air The Tone Nitro Solution comes in a clean and compact design as a plug and play solution to fit every counter. It has an integrated cooler and uses nitrogen from the air rather than high pressure nitrogen cylinders to safely deliver maximum performance. This device is ideal for those seeking to deliver the most cutting-edge beverages with simplicity and efficiency.

Perfect in combination with the Touch 01 and Touch 02.

For more information, visit baristagroup.com.au

RELIABLE AND ESSENTIAL The Super Jolly V Up by Mazzer is the newest addition to the V line range. Reliability and ease of use makes this grinder the essential tool for small to medium sized coffee businesses. Featuring a functional display touch panel and portafilter-activated dosing for hands free dosing all whilst maintaining consistent results and low retention.

SYDNEY | SALES@CWE.COM.AU | 02 9533 2693 MELBOURNE | INFO@CWE.COM.AU | 03 9462 5055 WWW.COFFEEWORKSEXPRESS.COM.AU

NEW COLOURFUL DISPLAY TOUCH PANEL

ICON

Reign Supreme Coffee Supreme celebrates 30 years of creating better coffee experiences and growing relationships in the New Zealand, Australian and international coffee markets. urning 30 has never looked so good on Coffee Supreme. It’s established, has a loyal following, and a consumer base spanning three countries, but the team’s passion and vision makes it feel like it’s just getting started.

“A lot has happened in 30 years. We’ve grown up a little bit, we’ve found our way and our purpose in the world, and we continue making better coffee for all,” says Fraser Lovell, Coffee Supreme Head of Green Coffee Procurement and 18-year employee this December.

“Coffee Supreme has always been recognised for its quality first approach. We were an early adopter of direct sourcing in the New Zealand market, trying to establish

Coffee Supreme is committed to sourcing unique, high quality coffees to market.

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meaningful partnerships at origin, and working year-on-year with around 15 coffee suppliers to grow together in those early days.

“It’s this approach that’s led us to where we are now, poised for our next step, our next adventure, our next stage in life.”

The gift of Coffee Supreme is thanks to Founders Chris Dillon and Maggie Wells who started the company in 1993 in search of a better coffee solution for its fledgling Reds Café at 49 Willis Street in Wellington.

It was a foundational time in New Zealand’s coffee scene.

“The coffee culture was really born out of a few key players in the late 80s and early 90s. It was a time where the café scene was really starting to take off, and people were

discovering what coffee was about, and how cafés could become a home outside of home,” Fraser says.

“New Zealand has always been recognised as having a high quality, reasonably sophisticated coffee market that’s quite fiercely independently operator lead.”

Chris and Maggie became leaders in hospitality, and an example for others to follow in how they made business decisions, attracted like-minded people, and introduced a full-service model with in-house technicians and training.

“They built a comprehensive training manual in the very early days before anyone else really had one, particularly in espresso training. It was a big string in the brand’s bow back then, which became a critical and key part of our offering,” says Doug Johns, Coffee Supreme’s Creative Director, and 14-year employee.

Over time, Fraser says Coffee Supreme’s green coffee sourcing, roast style and quality commitment have helped separate the brand from its competitors.

“We’re always strived to have a diverse offering of coffee origins, not just blends, but high quality, single origins, auctionwinning coffees, a Panamanian Geishas, or rare breed Yemeni coffees. Being able to peel back the curtain a little, demystify coffee, and educate people has probably been one of Coffee Supreme’s key points of difference,” Fraser says.

He credits his first trip to origin, the inaugural Costa Rican Cup of Excellence in 2007, as influential to supercharging the company’s quest for finding unique, highquality coffees to bring back to market.

This visibility of the entire coffee journey extends to the longstanding producer

relationships Coffee Supreme has fostered, some dating back 15 years or longer.

“It’s like we’ve grown up together and seen each other develop and prosper through our shared relationship and shared values. We’ve seen multiple changes over the years, coffee trends in the café space, and climate change and weather disruption at origin, but quality has stood the test of time,” Fraser says.

What’s also stayed the course is Coffee Supreme’s purpose of creating “Better Coffee For All”, which extends to better deals with producers for a quality product and paying better premiums so that the result is better for the producer, roaster and its customers who receive a better tasting product.

“That idea of ‘better coffee’ can spread right across the supply chain, and sometimes challenges ourselves to create a better product option than what is currently available on the market, such as when we developed our own specialty instant coffee,” Doug says.

This quest has been married with intentional branding in an approachable way that connects Coffee Supreme to its audience.

“As an industry, we can sometimes find ourselves talking about nuanced details that consumers often don’t understand.

So, we make a conscious effort to have a brand tone of voice that is approachable, fun and irreverent, not to discount that level of information and detail, which is always there, but to present it in an engaging way that invites people into the world of coffee,” Doug says.

“We live and breathe hospitality and want to have fun with it. Coffee is a daily ritual for people; that morning visit to a café, the café team that knows your name, and serving the perfect flat white. It sets your day off on the right foot. We want that love of coffee to come through in everything we do, our brand, our products, and our merchandise.”

That engagement has been felt right across Coffee Supreme’s hundreds of wholesale accounts, in addition to its grocery customers, which the brand started supplying in 2020, beginning with New World supermarket in Wellington before going out to the Foodstuffs Group and Countdown, the equivalent to Woolworths in Australia.

Doug adds that New Zealand grocery has one of the most advanced fresh coffee offerings globally, and despite its comprehensive range, Coffee Supreme is proud to have carved out a new category in the supermarket space, providing a specialty roast option for customers.

“We started in the fresh fruit and vegetable section with signage that read: ‘This is fresh like your vegetables. You should buy less more often. We just roasted

it the other day’,” Doug says.

“We’re one of the only brands that print the roast date on the packaging. We want to be really transparent and educate people on what genuine quality is, and this was our way to prove it.

“There’s no reason a really nice coffee shouldn’t be at the supermarket.”

ALL EYES ON OZ

Coffee Supreme made is move into Australia in 2002 thanks to former employee and Head Technician Justin Emerson and his partner Marsha Partington who went to Melbourne to watch the Formula One Grand Prix. They loved it so much that they said to then-owner Chris, “we’re going to move to Melbourne and we’re taking

Supreme with us”. And they did. They brought over a 12-kilogram Probat roaster which still remains in Coffee Supreme’s Melbourne warehouse.

“The timing was quite good in that Melbourne had a strong traditional Italian coffee scene and culture, which meant we could participate and bring something new to an interested crowd. We seemed to resonate with Melburnians and grow a healthy business,” says Doug.

“Over the past 10 years, Melbourne has blown up with a myriad of great coffee brands. It is very competitive. Everyone’s got delicious coffee, doing good things, and growing authentic brands, but our point of difference has been our history and staying true to what we do. We’ve been Coffee Supreme is finalising B Corp certification, which, once successful, will be a sign of the company’s evolution.

beanscenemag.com.au 21

ICON

Coffee Supreme has invested in new Detpak paper recyclable bags.

able to successfully ride through the peaks and trends, whether brewing or tech. By staying the course, we’ve maintained focus on doing what we do well, sourced the best green beans, retained a deep knowledge of roasting, and supported our café customers with consistently good product and service.”

Fraser notes there is lots of potential in Australia. Coffee Supreme has built a strong base over the past 21 years, and expanded its presence with roasteries in Melbourne, Brisbane and Sydney, with a view to further expand throughout Australia.

“We’ve got our eyes on many great cafés and hospitality venues to hopefully set up partnerships with. Recently, we’ve invested

a lot in our people and resourcing in the Australian team to enable us to support our wholesale accounts and deliver direct to consumers via eCommerce,” says Doug.

Fraser adds that each geographical region Coffee Supreme serves has dedicated teams focused on delivering fresh and consistent high-quality coffee to service their local demand.

“There’s always a little bit of regional variation in our range that comes from local preferences, but ultimately, no matter where you are, you’ll be able to have a cup of Supreme and enjoy the same experience, the same quality, and the same value proposition coupled with a distinctive

flavour profile,” Fraser says, noting Coffee Supreme’s universal blend profile as a “balanced, smooth coffee with burnt citrus notes and chocolate”.

“We’ve always tried to present a coffee that’s usable and approachable, not alienating but also distinctive. It definitely resonates with both our baristas and their customers in many ways. We get that positive feedback a lot,” he says.

Chris and Maggie passed on the baton of company ownership in June 2022, just shy of the 30-year mark. For them, Doug says it was a “marquee moment” to have grown a successful business and hand it onto good custodians of the brand to see it flourish for the next 30 years.

“We’re excited about this next chapter and the decades ahead. We’re growing our team while remaining true to our roots to support the hospitality industry to thrive with our coffee and our support crew,” Fraser says. “We wake up every day with the same drive our founders started with – to create better coffee for all.”

For more information, visit shopau.coffeesupreme.com

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A TIMELESS LOVE STORY

HANDMADE IN FLORENCE

SECOND GENERATION

CELEBRITY CHEF

COFFEE RESPECT

grfsgds

Danielle Alvarez is a filter coffee fan and an advocate for Cuban coffee, thanks to her upbringing in a Cuban American household in Miami. Cuban coffee, or café Cubano, is a sweet espresso drink with a thick sugar foam.

Discover Danielle’s love for coffee in her new cookbook, Recipes for a lifetime of beautiful cooking, available from 31 October. It features a coffee granita and cream recipe with ricciarelli cookies.

24 beanscenemag.com.au

Danielle dares to dream

Danielle Alvarez talks Cuban coffee, falling in love with Australia, and the brunch culture that’s inspired the United States.

By Sarah Baker o chef Danielle Alvarez, Cuban coffee is a tradition and cultural reminder of the community she grew up in.

Born in Miami, United States, Danielle is a proud Cuban American. Her grandparents and parents were all born in Cuba, and moved to the US during the Cuban Revolution in the late 1950s.

“Because so many Cubans emigrated at the same time, Miami became its own version of Cuba. They really brought Cuban culture with them, and coffee was one of those things,” Danielle says.

“I definitely didn’t have a taste for it.

Cuban coffee or Cafecito, is really intense.

From a coffee aficionado perspective, I don’t think there was much value in the actual coffee, such as the provenance of the beans and how they are grown. A lot would have been Colombian, pre-ground coffee but made super strong with lots of sugar. Sugar is grown in Cuba, it’s one of the main crops so it features heavily, but Cuban coffee is really a beautiful social experience and an example of how coffee can become part of the culture.”

Growing up, Danielle recalls sugar-laden Cuban coffee served sporadically while at the nail salon, hairdresser, or while running errands.

“Someone was always walking in with Cuban coffee with little cups that they’d pour into and distribute to everyone. Noone ever turned it down,” Danielle says.

Her childhood home in Miami’s downtown Brickell area, near the Cuban quarter, was a Spanish-speaking mecca filled with little parks where old gentlemen played cards or dominos, and drank Cuban coffee as they socialised.

Before moving to Australia, Danielle thought she had good coffee appreciation.

She drank filter coffee and ground her own beans, but she didn’t realise the level of detail involved in a making a good cup of coffee.

“I never really paid attention to what made a great cup of coffee versus an average cup. I didn’t know what questions to ask to find out, so I didn’t. It wasn’t until I was exposed to great baristas in Australia that my knowledge developed,” she says.

“In Australia, I love how everywhere you go, the first question is: ‘do you want a coffee? It’s a given. Coffee culture here is

so important. It’s also amazing how many coffees get dished out in restaurants to staff.

Every few hours there’s a full tray of coffees circulating, and everyone remembers your coffee order. Going back to how Cuban coffee influences culture, I think the same applies here.”

Danielle credits her partner Dan for introducing her to AeroPress coffee, which he used to serve at Sixpenny restaurant in Sydney where he worked as a sommelier.

She says the process of making an AeroPress coffee each morning eventually became too tedious, and she upgraded to a Breville machine. She grinds her Sample Coffee beans each morning.

“I can see how different the quality is.

When I go home [to Miami], I’ll be pretty unhappy in the mornings without my Sample Coffee brew,” she says.

Danielle adds that while boozy brunches are commonplace in the US, breakfast in Cuba generally consists of a pastry – her favourite being pastelitos de guayaba – with cream cheese and guava paste. Where Australia has influenced the US, she says, is brunch.

“Breakfast culture in the US was not a thing. I’d say Australia is leading the way and influencing [other cultures] with its avocado toast and great flat whites,” she says.

“What I also love about Australia’s café culture is that even the totally nondescript, non-interesting looking café, or the coffee shop at the airport, still produces a great cup of coffee.”

Growing up, Danielle’s food culture was heavily Cuban influenced. Her mum would cook hearty stews, beans, and rice, and every chance Danielle got, she would help in the kitchen, and learn by her mother’s side.

“She used to call me her sous-chef, and that probably was the beginning of my love of food, and not just food, but what food does for family and friendships,” Danielle says.

“My mum loved to throw parties. She would happily cook for everyone, and she did it so well, so effortlessly. It was a real joy to watch her in her element and see how happy she made people through her food. I think that probably stuck with me and made me think ‘that’s what I want to do’.”

Danielle didn’t think her love for food would be enough to start a professional

career. Instead, she studied art history at college but quickly realised her passion for food was overtaking.

“What I was doing on my weekends was cooking for people. I would spend the whole week planning what I was going to make.

I loved shopping for the ingredients and prepping and spending the whole day in the kitchen. I realised it was what I really wanted to do,” she says.

“I don’t think it’s the right translation for most people because being an avid home cook does not translate to loving the foodservice industry. It’s a totally different way of working, but for me, it actually did.

I loved the food part of it, but I loved the culture of restaurants, how dynamic the environment was, being on your feet, and the fact that no two days were the same.”

Danielle began her cooking career in California as an intern at three-Michelin star restaurant The French Laundry.

“I couldn’t believe I was there. That was the first restaurant I worked at. It struck me that everyone worked super hard, they were extremely disciplined, and at the end of an intense service, everyone just wanted to go for a beer and hang out. I loved this sense of community and the friendships that were built into the restaurant,” she says.

Danielle then spent time in San Francisco at Boulettes Larder before relocating again to California to work at Chez Panisse, focusing on farm to table food.

“It was probably the best cooking job I ever had. A lot of people say it’s the birthplace of ‘farm to table cooking’ in the US. It was incredible,” Danielle says.

After four years, Danielle finished her tenure and booked herself a trip to Australia in February 2016 as a treat to herself.

“I was totally charmed by Australia. I loved the restaurant culture. I thought the food was amazing, and everyone was so friendly and nice. On my way back to the US, I sent an email to my one Australian friend – David Prior – who I worked with in California and told him how much I loved the country. I said: ‘If you ever hear of any good job opportunities, let me know.’ By the time I landed in Miami, he had replied to me and said: ‘perfect timing, I was just approached by the Merivale Group to see if I could help them find someone to do a farm to table restaurant in Sydney.’ It was crazy timing,” Danielle says.

beanscenemag.com.au 25

CELEBRITY CHEF

Danielle has embraced a love for farm-to-table cooking in commercial kitchens and when cooking at home.

She made her way back to Australia to trial for the new Paddington restaurant, Fred’s. “[Merivale Chief Executive Officer] Justin Hemmes and I hit it off. He was so open to letting me do what I wanted,” she says.

“I had a sketch of how I wanted the restaurant to look, where the kitchen is

literally in the middle of the dining room.

There is no distinction between the floor and kitchen, but they made it exactly to what I had sketched.”

Together, Danielle and Justin built their dream kitchen, which was awarded two hats in its first year, and has retained them ever since.

Danielle says her five years as Head Chef

at Fred’s taught her a lot. She decided to take a step back from commercial kitchen life in May 2022 to pursue other creative projects, and hasn’t looked back.

“I didn’t really have a plan. I just knew I needed a good break. I wrote my next cookbook called Recipes for a lifetime of beautiful cooking, coming out 31 October.

It’s a book with more than 100 recipes about simple home cooking that’s really accessible to everyone,” Danielle says.

“Home cooking has become more of my life now, but I’m still doing events and working with corporate brands, brand partnerships, creating content, and have more exciting plans coming later this year. I don’t regret any of the decisions I’ve made.

I’m super happy with where I’m at.”

Danielle doubts she would have found the same success in the US as she’s done in Australia, but says she’s proud of the work she’s done to create the life she leads.

“Australia has been really good to me.

I’m almost a citizen myself. I’ve passed my exam. I’m just waiting to have the ceremony to make it official,” she says.

“At some point, you need to make some decisions to get the life that you want. But it often does mean lots of years of really hard work, which is what I’ve done.”

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COVER STORY

The Elektra Belle Epoque has a copper and brass-plated exterior and eagle-topped dome.

Keeping with tradition Coffee Machine Technologies describes the progression of its distribution models, how it has unified competitors, and the relationships that have shaped the brand's evolution. alk past the shop front window of Coffee Machine Technologies (CMT) in Carlton, Melbourne, and most pedestrians can’t help but pause and admire the display of historic coffee machines that resembles a miniature museum. Among

them, the Elektra Belle Epoque stands out with its copper and brass-plated exterior, adorned with an elegant eagle-topped dome.

“The Belle Epoque is appreciated as a really beautiful antique machine,” says CMT Founder John Colangeli.

“Every aspect, from the tooling to the dome and other components, is

meticulously handcrafted. The machine is assembled in the Elektra headquarters in Treviso, Italy using timber moulds to hold the panels together, allowing for hand polishing.”

Over the past year, CMT has successfully sold seven Belle Epoque machines, all for the discerning at-home market.

beanscenemag.com.au 29

COVER STORY

CMT’s showroom in Carlton houses an array of Italian manufactured espresso machines.

“Since COVID-19 people are spending more time at home, and customers want their own machines. People love the Italian craftsmanship and want a statement piece like this machine in their house,” John says.

The Belle Epoque boasts a large 12.5-litre boiler, three professional group heads, and five programmable volumetric soft-touch controls, enabling baristas of any skill level to create quality coffee.

"Each commercial Elektra coffee machine is built with high-quality, reliable parts. With powerful boilers that generate consistent steam and professional group heads ensuring temperature stability, you can always trust your commercial Elektra coffee machine to deliver the finest coffee," says John.

The modern version of the Belle Epoque has been further enhanced with proportional integral derivative temperature controls, as well as an updated programmable night mode for reduced energy consumption.

“This already beautiful machine also comes with timber hot water and steam taps, as well as lovely timber portafilters,” John says.

BUILDING AN ITALIAN EMPIRE

Elektra is just one of the many brands CMT distributes to the Australian coffee market.

Becoming an Australian brand ambassador

30 beanscenemag.com.au

was never part of the original plan for this Melbourne-based business.

CMT began as a service provider in 2004 and gradually established itself as one of the most renowned independent service establishments in Australia. It supplied and serviced various coffee roasters, chain stores, independent cafés, and corporate organisations throughout the country.

"It wasn't until 2008 that we started selling equipment from other importers in Australia. Then, in 2009, our partnership with La Marzocco proved to be a tremendous success, and that's when things really took off for us," recalls John.

He was intent on forging stronger supplier relationships. In 2011, CMT engaged Milan-based Brugnetti as one of its first Italian manufacturers.

“We met the Brugnetti team at Host Milano in 2010 and engaged them as one of CMT’s first Italian suppliers. Thirteen years later, we’re still their exclusive Australian distributor,” John says.

CMT continued to expand its partnerships, joining forces with Astoria in 2012. One of the earliest espresso machines they introduced to the Australian market was the Astoria Calypso.

"For years, we imported and sold the Calypso to big customers. To this day, we have sold quite a significant amount of them here in Australia," says John.

In 2013, collaboration with Orchestrale

paved the way for a range of domestic espresso machines, and the Etnica TT model in the commercial range.

"They are an exceptional brand, and their products continue to be in high demand," says John.

In 2014, CMT established its first partnership with a grinder manufacturer, Fiorenzato.

"When we met the owner of Fiorenzato, we recognised the quality of their grinders but also suggested areas for improvement.

They valued our feedback and made substantial enhancements, from electrical functions to design. We saw massive developments and now, nine years later, Fiorenzato has now become a global leader in grinding equipment," says John.

"To this day, they send us their products for assessment before market release because they value our feedback and honesty."

In return, CMT's National Sales Manager, Carmelo Corallo, acknowledges the trust Fiorenzato places in their team.

"We were the first company to introduce a three-year commercial warranty and the revolutionary red speed blades to the market," says Carmelo.

These blades are a combination of high-grade hardened metals, intended for high-volume accounts and offer extended grinding life.

"When we decided to include grinders in our product collection, we were determined

to offer the best blades as a standard feature," says John.

To achieve this, Fiorenzato introduced John to Italian blade manufacturer, Keber who entrusted CMT as its Australian distributor that same year.

“We were the first distributor they reached out to, to supply their equipment.

They were impressed with our expertise and competence,” John says.

As CMT solidified its reputation as a technical expert, a specialist equipment distributor, and even a manufacturer of its own products, it added Elektra espresso machines to its expanding list of suppliers in 2015.

“I met the Fregnan family at Host Milano in 2015, and after speaking with Federico Fregnan, the company founder, we became the exclusive distributor of Elektra machines in Australia,” John says.

“We’ve seen Elektra evolve a great deal over the years. I fell in love with the machine design, and the simplicity yet wellengineered nature of their products.”

John says Elektra has a long history of innovation. He says the company was among the first to produce espresso machines with an automatic hydraulic unit in 1950, a seal-free water level regulator in the following decade, and a fully automatic machine in 1984.

“The professionalism and passion for high-quality equipment oozes out of [the company]. You can tell after every interaction with them that they love what they do,” he says.

In 2019, CMT expanded its domestic machine range, initiating a partnership with La Pavoni espresso machines.

Remaining faithful to its Italian heritage, CMT continues to seek out European brands to supply the market through its showroom in the Italian quarter of Melbourne on Lygon Street.

"Our showroom has a retail focus, featuring an array of commercial and domestic machines tailored to the domestic market. Following the pandemic, people have grown accustomed to making coffee at home," says John.

The latest addition to CMT's collection is a partnership with BFC since 2022, a machine manufacturer based in Treviso, targeting the domestic market.

"As we inaugurated our new showroom, we sought to expand our offerings. We were fortunate enough to establish a partnership with another esteemed Italian manufacturer," says John.

"Today, we import the largest range of Italian coffee machines in Australia."

JOINT SUCCESS

Although CMT's coffee equipment partners are direct competitors, John and his team have fostered unity among these companies, building friendships along the way.

"Through genuine conversations at exhibitions, both overseas and in Australia, we have cultivated relationships among our suppliers that otherwise may never have formed. By sharing a common interest and passion for specialty coffee, we have managed to unite competitors, which is really rewarding for us," says John.

In return, CMT's international suppliers allow the brand to offer a diverse range of equipment to the Australian market.

"Previously, some suppliers criticised

us, labelling us a 'supermarket' for offering multiple brands. However, I always countered with the question, 'Do you buy everything from a single branded store or a supermarket which offers a wider variety?'" asks Carmelo.

“That’s why we offer a range of all kinds of machines for different types of people to buy. There’s no one perfect machine. There are a lot of perfect machines for the right people.”

Carmelo says the biggest strength of Elektra and the other companies is their openness to talk to CMT and listen to feedback.

“The Australian market is a great testing ground for them,” says Carmelo.

“New technology always comes at a big cost to a company because there's an implementation period. It usually takes at least three years or so for a brand to start to penetrate the market. Within those three years, if you receive a lot of negative feedback or product failure that could cost the company its reputation and revenue”.

John takes pride in the reputation CMT has earned as a trusted sounding board for international brands that value their opinion.

“We’re very selective of who we work with. We are constantly evaluating companies to find reputable brands, and products for the Australian market,” he says.

“We don’t promise [our suppliers] the world. We promise them good customer service and the ability to do their brand justice.”

For more information, visit www.coffeemachinetechnologies.com.au

From left: CMT Founder John Colangeli, Sales Executive Domenic Gugliandolo, National Sales Manager Carmelo Corallo, and Assistant General Manager Gianluca Colangeli.

beanscenemag.com.au 31

TECH PROFILE

Move on auto-Pilot

Barista Attitude’s new Pilot is pushing boundaries with a single boiler machine that maintains temperature stability and captures different flavour profiles thanks to pre-infusion.

The single boiler Pilot machine still allows baristas to create different profiles thanks to pre-infusion.

I

talian espresso machine manufacturer Barista Attitude was kept busy at the World Barista Championship in Athens as baristas used its Tempesta Gara machine on the competition stage to bring the best out of their chosen coffees. But it was on the show floor at the coinciding World of Coffee expo that exhibitors got to play with the brand’s new toy: the Pilot.

“Some people may question why we added a single boiler machine to the Barista Attitude range, and there are two main reasons,” says Jacopo Bambini, Barista Attitude Group Marketing Director. “First, is because we wanted to complete our product range and offering to the specialty coffee community. And second, is because customers were asking for it – a single boiler machine that is easy to use for baristas beginning their coffee journey, and coffee chains where volume and repetition is key.”

Despite being a single boiler machine, users can create different coffee profiles thanks to pre-infusion. Baristas can easily set the time water comes in contact with the coffee cake, and the duration water is in contact with the coffee cake before extraction with standard pressure.

“The fact that you can set two different timings for a pre-infusion on each group gives the barista the chance to really capture the flavour and taste they are looking for,” Jacopo says. “You can achieve a completely different result for the same coffee blend.”

Brand Ambassador Michalis Dimitrakopoulos describes Barista Attitude as “a family” that works together. It’s for this reason he’s believed in its product

32 beanscenemag.com.au

range, and the new Pilot machine, from the beginning.

“I 100 per cent believe in the Pilot. I truly think it’s a machine that can be very good for businesses, and one of the best machines in the coffee industry,” Michalis says.

He says the company has done a lot of research and development into what baristas want in today’s current market climate. The biggest response from high-performance venues, is machines that deliver consistency, day in, day out.

“In my opinion, baristas in coffee shops aren’t using different temperatures on each of the boilers. Usually, they work with the same temperature on their group heads. That’s why we focused on creating a machine with the same temperature in the group heads but with temperature stability.

For us, stability in brewing is the most important thing. A machine without it is disastrous because you have no control over what you’re serving,” Michalis says.

The Pilot includes all the best features and technology Barista Attitude can offer.

This includes five-inch display touchscreens on each group to easily navigate the menu or customise settings for brewing time, dosage, pressure, or pre-infusion.

“You don’t have to be a technician to log in and change things. This is very important. The Pilot, Storm, and Tempesta are both really easy machines to work on,” Michalis says.

There is also an option to connect the Pilot to Wi-Fi and utilise Barista Attitude’s cloud-based telemetry platform (Beans2Cloud platform) to access information such as coffee counters, errors,

faults, and service reminders.

Jacopo notes the other impressive feature is the Pilot steam wand with cool touch and dry steam.

“It’s long and easy to manoeuvre.

What’s unique about the Pilot’s steam wand compared to the Storm and Tempesta is that it’s located on the front panel of the machine, and not the side, making it more a compact machine. It gives the barista more space to move around and can help improve the workflow of a coffee shop,” Jacopo says.

The Auto-steamer is an optional additional to steam milk automatically for businesses wanting to advance new baristas while guaranteeing cup quality.

The Pilot’s design is in line with the Barista Attitude range of machines and has considered the needs of technicians with easy access to its internal organs.

The Pilot has been used in field tests in the European specialty coffee market for the past seven months. Jacopo says World of Coffee in Athens was the official launch and Host Milano will be release of the machine for the remainder of the international market.

“Our job is to give our customers complete answers and solutions to their different needs. We are always talking and thinking about the barista community and how we can provide additional tools to make their lives easier, and achieve better cup quality. This is always our aim,” he says.

For more information, visit www.barista-attitude.com or contact Australian distributor CWE cwe.com.au

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TECH PROFILE

The T-Tamper How Mazzer has made tamping a breeze with a new machine that automatically distributes, levels, and tamps ground coffee with controlled force. hen Mazzer says it has a quality-oriented mindset, it means it. The Italian grinder manufacturer tested its latest T-Tamper distributing, levelling, and tamping machine for more than 1.2 million cycles. Only then could it be certain the device was reliable, precise, and safe to release to market.

“We strive to control the steps in the workflow of a coffee shop. That’s why we designed T-Tamper, to eliminate an additional variable which could affect the final result. No matter who is making coffee in your coffee shop, the quality in the cup will be consistent [when using the T-Tamper],” says Michele Motta, Project Engineer of T-Tamper.

The T-Tamper is a professional barista tool, designed to obtain constant extractions, improve in-cup quality, and protect the barista’s wellbeing. It provides three tools in one, with an automatic system that distributes and levels the ground coffee in the portafilter while tamping.

“T-Tamper has been designed to guarantee the utmost precision as far as calibrating the weight distributed on the coffee puck by the tamper,” Michele says.

The T-Tamper works with any portafilter on the market, naked included. When set for the first time, the barista can choose the height from which the tamper starts to optimise work times, and avoid spillage of coffee for abundant doses.

The user can then choose between two working modes: fast with a single tamp, or precise with a double tamp. Finally, the barista selects the tamping pressure, adjusting the range from 10 to 35 kilograms.

The T-Tamper features a patented system designed to guarantee the precision as far as calibrating the weight distributed on the coffee puck.

The tamping pressure is a result of the load cell (±0.5 kilograms) that feeds the force applied on the coffee puck during tamping. Its solid and sturdy stainless-steel structure, weighing 12.5 kilograms, prevents the portafilter holder and tamping head flexing under stress to guarantee maximum parallelism. As such, the ground coffee is tamped evenly and parallel to the surface, aiding the quality of extraction.

“Once the T-Tamper is set for the first use, the barista can insert the portafilter and the machine starts automatically spinning

34 beanscenemag.com.au

The T-Tamper distributes and levels ground coffee in the portafiler while tamping.

and distributing the coffee while tamping.

The design of the machine is meant to avoid coffee build-up on the tamping disc,” Michele says.

To prioritise safety, the machine has been designed with inductive cup-detecting sensors and mechanical locking systems (fingers guard) to fully protect baristas’ hands during the work cycle.

“The goal is helping baristas to improve their wellbeing and the quality in the cup.

The automated coffee distribution and tamping process, with no effort for the user, prevents occupational-related diseases to the wrist, hand, and elbow,” Michele says.

He adds that the T-Tamper is easy to clean. The portafilter holder and disc can be disassembled without any tools. The compact design extends upwards rather than outwards, and at just 14 centimetres wide, can be easily accommodated on a

café workbench. The machine also features statistics and a scale tare to adapt to different portafilters.

Mazzer Vice President Luigi Mazzer says the Australian community has always been strongly focused on espresso quality, not only in low-volume specialty coffee shops but highvolume cafès that strive to serve customers excellent coffee and never compromise on consistency.

“The Australian barista community has appreciated our products for more than 30 years because of their sturdiness, precision, and consistency. We think they will embrace the T-Tamper because it is conceived, designed, and produced with the same philosophy,” Luigi says.

For more information, visit Australian distributor Coffee Works Express at cwe.com.au or www.mazzer.com/en/

The conscious choice.

For barista made coffee.

TECH PROFILE

More milk, plenty of IQ Barista Equip’s new advanced post milk system will make benchtop clutter a thing of the past, with the modular unit able to dispense and texture up to five hot and cold products at speed.

The MilkIQ can hold up to five different liquids and dispense hot and cold drinks.

H

ave you ever watched busy baristas at work? For many, it’s a visual akin to an octopus operation with arms moving in every direction; overlapping as they lunge for milk bottles and cartons of dairy alternative products while colleagues interject to use the steam wand. Chaotic?

Yes. Necessary? No. Thanks to a new Australian invention called the MilkIQ, baristas can say goodbye to multiple milk products on the café benchtop, and hello to a streamlined milk distributing and texturing device that, according to Brett Bolwell, CEO of Barista Equip (formerly called Barista Technology Australia), is set to make waves across Australian and international markets.

“Three years ago, we went to some of our biggest chain customers and asked them what their biggest pain point was. They told us they wanted to continue with traditional barista-style machines, but that we needed to fix milk automation,” Brett says.

“We fixed tamping with the automated Puqpress, grind by weight and manual grinder adjustment with the Flow Grinder,

and milk was the next big thing on the agenda to automate, so that’s what we did.”

Brett and his business partner, Jason Conis, spent the next 12 months developing a modular-based system that would distribute hot textured milk, and dispense cold milk products.

“You may think the MilkIQ is an automated hot milk system but our fundamental main goal was to create a cold milk system. We knew we had an edge in the market because everyone was going down the hot beverage route, but we know the cold beverage market is a lot bigger,” Brett says.

The MilkIQ comes in two- and fivedrink dispensers, with plans to introduce a 10-arm unit in future given the number of products currently used on café benchtops. This means the MilkIQ could hold and dispense dairy, different types of plant-based milks, cold brew, nitro coffee, concentrated chocolate, liquid chai, or iced tea – anything that doesn’t have a pulp base.

“The scope is massive,” Brett says.

“One of the most unique things about this model is not only the volume of liquids it can hold, but its ability to mix drinks. For

example, you could make a cold brew coffee with textured almond milk – served hot or cold. The hot and cold liquids are stored in separate bladders and can then be mixed to guarantee the highest quality result in the one cup.”

Achieving quality hot and cold beverages from the one unit was an “absolute mission”, Brett says, so much so that it’s taken the best part of two years to perfect.

“The hardest part is volumisation.

When you start to volumise hot milk versus cold milk, it’s a completely different process. We had to invent our own intelligent volumisation technology, which we have a patent on. No matter what beverage it is, based on recipe settings, our system will understand the selection automatically thanks to Flow [telemetry] and light to measure the density of the product,” Brett says.

“It knows whether to increase or decrease the volumisation based on thickness of texture.”

Maintaining heat consistency across a range of different temperature and texture settings was another challenge the Barista Equip team eventually ticked off.

beanscenemag.com.au 37

TECH PROFILE

“Our heat exchange system and its volumisation is a broader, consistent heat transfer so we can raise the temperature by 5°C to 8°C above traditional settings but not burn the milk. We’ll be the only milk system in the world that can reach 75°C without burning the milk,” Brett says.

In the initial set-up phase, each hot milk recipe is dialled in to a preferred temperature or set to a specific brand’s recommendation and stored in the telemetry cloud’s library of recipes. The chosen beverage is then dispensed to the default temperature unless “overridden” to honour a customer’s “extra hot” request.

On the opposite end of the temperature spectrum, a refrigeration system in the drawers is used to maintain cool temperatures for cold beverages. Operators can set a different temperature for each milk drawer, running one at 7°C for cold brew or 4°C for almond milk, for example.

“We are relying on the goods being stored cold, but we maintain optimal cold temperatures in the selected drawers. If you choose to use cold brew coffee, you could dispense that from one drawer, then pull through almond or oat milk from another drawer, and what you end up with is a cold textured milk that tastes like a dessert, which is unlike anything you’ve ever tasted before,” Brett says.

Barista Equip is exploring a bag-in-box delivery format with some of Australia’s leading alternative dairy milk brands, as well as pursuing opportunities to do milk filling itself.

To activate the unit, users simply put their milk jug under the tap and make their beverage selection via the screen. Or, they can use the auto-IQ system. This technology uses colour and height detection sensors to read the colour and size of the milk jug and dispense automatically without the operator touching a single button.

For example, a blue, one-litre jug could be set to dispense and texture one litre of textured dairy milk, and an orange jug could be set to dispense and texture 500 millilitres of oat milk.

“If you’re busy, you don’t have to worry about different volumes and different products, you just grab your milk jug and go,” Brett says.

He says the MilkIQ textures “beyond anything anyone has seen in coffee” due to the machine not using steam, just high pressure and air through its volumisation system, resulting in zero micro bubbles.

“We did a blind cupping with eight industry professionals to taste a range of different textured drinks including cold brew and cold oat and almond milk, and they all went ‘wow’,” Brett says.

The MilkIQ can dispense 1.5 litres per minute thanks to its own in-built heater

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Colour and height detection sensors can read the colour and size of the milk jug and dispense automatically.

technology – a dry heat exchange system that requires 25-amp power.

“If you want speed, you need power,” he says.

“It had to be fast because milk texturing systems are inherently quite slow and for high volume cafés with a strong footprint in drive-thrive, speed is paramount.

“It’s now the biggest heat exchange milk system in the world.”

Barista Equip is also testing a new pump system to give the product 30 per cent more speed.

Cleaning was another important element that needed to embrace speed. As such, the MilkIQ has a “super self-cleaning system” that activates between drinks to avoid any cross contamination, and an end-of-day cleaning cycle of just three minutes.

The MilkIQ’s footprint is about the width of a grinder. One version includes an on-counter unit with a milk cartridgebased system underneath featuring 10-litre drawers. Alternatively, the unit can be retrofitted into an existing fridge. Barista Equip will also release an under-counter

version early in 2024.

The MilkIQ will make its debut at the Melbourne International Coffee Expo in August. Barista Equip will commence taking orders in Q4 2023 because production begins in Q1, 2024.

“The ultimate benefit of the MilkIQ is time saving and efficiency. Serving cold products traditionally takes so long but with MilkIQ, is takes no time at all. As a result, you’ll see at least a 50 to 60 per cent productivity increase, and you can effectively reduce one, if not two staff members in some instances,” Brett says.

“There’s also the sustainability advantage – we’re getting rid of all the plastic bottles, de-cluttering the benchtop, and removing wastage.

“We’re very optimistic. We believe the MilkIQ will become a world-wide product.

We’ll start manufacturing in Australia, but then the opportunities are endless. This is a game changer.”

For more information, visit baristatechnology.com.au

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Hall 24 - Stand E 12 www.barista-attitude.com

INDUSTRY PROFILE

Riverina’s new reach

Riverina Fresh discusses expanding its food service distribution capability, and how technology is helping to improve its processes and efficiency. lot has changed in the past 100 years, and for Riverina Fresh, who is celebrating its centenary this year, it includes a recent evolution from being a dairy manufacturer to distributing its dairy products alongside foods and ingredients specific to cafés and restaurants.

“We have always tried to have close relationships up and down our supply chain, from farm, right to our customers door or table. We saw an opportunity to get closer to our customers by collaboratively acquiring about 80 per of our distributors in Melbourne and Sydney, and bringing them in-house,” says Riverina Fresh CEO Rob Collier.

“It has been an important strategic move with a view to bring consistency to our distribution activities, as well as operational and technology improvements.”

Importantly, Rob says most of the employees of these businesses have joined the Riverina Fresh family, bringing expertise and continued strong existing customer and supplier relationships.

“We now have consolidated operations in Melbourne and Sydney that warehouse and distribute Riverina Fresh dairy products, plus a wide range of other café and hospitality specific products,” says Rob. “We still have an important network of independent distributors in our regional markets like the Riverina, Albury Wodonga, and some longer-term partners in outer areas of Sydney, Melbourne, as well as Canberra. These distributors are typically long-term partners that have very strong Riverina Fresh has implemented routing software to help optimise local driver deliveries.

Riverina Fresh’s own driver team is able to build direct relationships with customers.

relationships in their local areas, and we continue to work with them closely.”

What the increased food service distribution does mean however, is that Riverina Fresh has expanded its reach from greater Melbourne and Sydney in particular, and now supplies areas such as Geelong, the Mornington Peninsula, and the Central Coast in New South Wales.

“We are always reviewing our footprint and are fortunate that many of our roaster partners are expanding their reach and looking for us to join them. We are careful

with our expansion so that we can ensure that we supply with a consistent experience for our customers,” Rob says.

Riverina Fresh has a key focus on applying technology and operational improvement wherever possible. It has now introduced improvements like routing software for its local deliveries and telematics to help drivers optimise their route. It even shares real time data if drivers are delayed.

“By having our driver team in store regularly, they are also able to build direct relationships, bring personalised service, and be a conduit for feedback. Our account and customer service teams are still our key relationship managers but there is nothing like regular interaction when people are busy to have real time conversations – even if it is simply positive feedback when things are going well,” Rob says.

“When our drivers return from their deliveries, they provide a summary of any issues or feedback so we can have our customer service or sales teams follow up quickly if required.”

A key part of the transition has been ensuring Riverina Fresh maintains great relationships with its teams and customers it now directly supplies.

“We have always had a focus on being as close as possible and understanding the

beanscenemag.com.au 41

Riverina Fresh has acquired about 80 per cent of its distributors, adding more skills and supplier relationships.

various aspects of our supply chain, whether right back to farm or to our customer’s doors. We have been fortunate to have a great network of exclusive distributors and have had an opportunity to collaboratively acquire some of these distributors, consolidate and improve their operations with a view to bring greater efficiency but also improved performance and offerings to our customers,” Rob says.

The vertical integration into foodservice distribution has meant Riverina Fresh can get even closer to its customers and engage directly with cafés and restaurants most days of the week. Rob says this provides an opportunity to understand their business needs, whether its specific products, delivery times, frequency, or stock levels.

“It means we are in regular contact and are an important part of our partners’ business,” Rob says.

“It gives us an opportunity to understand and ideally help their dayto-day operations – whether with new products, meeting immediate needs or helping streamline their ordering, supply and transactional processes,” he says.

To do that, Riverina Fresh has collaborated with online ordering platform Ordermentum, which is widely used by cafés and restaurants. Venues can use Ordermentum on their phone or computers to review products and prices, place orders, receive delivery information, and pay invoices and accounts.

“We are trying to make transactions as easy and efficient as possible for our customers and ourselves so we can focus on our relationships, service and working together,” Rob says.

Ordermentum started working with one of Riverina Fresh’s distributors back in 2019, and from the get-go, Ordermentum Founder and CEO Adam Theobald could tell Riverina Fresh was passionate about facilitating the best customer interaction.

“One thing about Riverina is that they’re very forward thinking around how they

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can improve the customer experience and they really recognise the value of digital.

The reality is, the hospitality industry needs to digitise to be successful in the new economy,” says Adam.

“Riverina is a real pioneer in this industry in terms of tech adoption. We work extensively in coffee, bread, and many other supplier verticals, but we rely on highquality operators in each vertical to help us learn the nuances of their sector. We want to get it right, and to make sure our suppliers succeed. Riverina Fresh works with us to make that happen.”

Since 2020, Adam says Riverina Fresh started expanding its distribution capabilities and invited Ordermentum to come along for the journey.

“Our goal with our customers is always to create a win-win-win, and this amazing partnership with Riverina Fresh is reflective of that. It means Riverina Fresh wins, their customers win, and the industry wins too. This approach is at the core of what we do because our purpose is to build a more sustainable industry through helping suppliers and venues to trade smarter,” Adam says.

“We’ve got over 40,000 hospitality venues trading on Ordermentum now, and they’re looking for the best suppliers in the country. We don’t hesitate in recommending Riverina Fresh because we think they’ve got a fantastic product, a great team, and are genuinely committed to this channel. We’ve built a real relationship of trust both ways.”

The biggest advantage for Riverina Fresh customers in using Ordermentum’s platform, says Adam, is the ease of transacting, which is quicker, smarter, and more convenient.

“Over the past few years we have seen more than 50 per cent of the network adopt digital payments, and it’s simply because venues want to pay this way,” he says.

Adam adds that the ease of transacting combined with a visual digital catalogue means Riverina Fresh is able to connect with

more venues, and in turn, they can access a full range of products.

Partnering with Ordermentum has become even more important due to its increased product range across its distribution centres. Riverina Fresh now supplies a full range of milks, creams, yoghurts, butter, cheese, plants milks, eggs, bacon, oils, drinks, chai, and a range of other café specific foods.

“We are also regularly adding products where it makes sense or our customer partners tell us they would like to source from us,” Rob says.

Rob says Riverina Fresh has built a loyal customer base of people who source its milks and products because they value quality and functional performance. Thanks to its increased distribution network, Riverina Fresh can ensure their products are delivered regularly, and has stock available to assist customers if they ever experience a supply issue or delivery restriction from another supplier.

Louis Azzi, Owner and Manager of Sydney-based café and restaurant Taste Traders, has partnered with Riverina Fresh since it opened in 2015 in the Qantas campus at Mascot, the airline’s Global Headquarters.

Each day, Louis uses the Ordermentum platform to order milk, cheeses, bacon, and yoghurts, a process he says is “simple, easyto-use, and much easier than doing phone or online orders”. “[Using Ordermentum] allows me to choose the products I need easily. I go through about 60 kilograms of coffee each day with the majority of orders being cappuccinos, so I need to ensure I have enough dairy product,” he says. “[Riverina Fresh’s] service is good.

The product is great, the standard is high, and Jeremy Hall, one of the Riverina Fresh Account Managers, is a great support and checks in regularly. I can’t see myself using anyone else.”

Rob hopes the rest of Riverina Fresh customers agree, and that they start to see the benefits in its more streamlined ordering and delivery process, increased product range, improved customer support, and consistent supply performance.

“Working directly with Riverina Fresh promotes better customer service and product consistency by ensuring clear communication, efficient order fulfilment, and a direct point of contact. This direct interaction allows for a more personalised and responsive customer experience,” he says.

For more information, visit www.riverinafresh.com.au

HANDMADE IN FLORENCE

INDUSTRY PROFILE

TECH PROFILE

Beyond tradition Franke Coffee Systems explains the intricacies behind the latest automatic espresso machines from its new product category BeyondTraditional, the Mytico Due and Mytico Vario. hen Franke Coffee Systems elected three-time World Barista Championship competitor Wojciech Tysler of Ireland to be its Brand Ambassador in 2022, it was a strategic decision to help strengthen the company’s position as an innovative and pioneering manufacturer of fully automatic coffee machines with a focus on quality.

“My passion for the perfect cup of coffee and outstanding hospitality connects me with Franke Coffee Systems. Thanks to Franke’s technologies, I can put all my knowledge and creativity as a barista into the fully automatic machines,” says Wojciech.

This connection extends to Franke Coffee Systems’ new product category BeyondTraditional and its first product line called Mytico, which Wojciech believes is a one-of-a-kind machine.

“When we’re talking about good coffee, we need good beans, good quality water at the right temperature, a good barista, and the right coffee machine. This is where the Mytico Line comes in,” Wojciech says.

The first two products in this product line, Mytico Due and Mytico Vario, include a large variability of beverage options on two, eight-inch touchscreens.

Wojciech appreciates the programmable Barista Levers on both group heads, which give the user direct access to the most frequently used beverages or features.

“For example, if you pull the lever down you can set it up to produce a single espresso and pull the lever up to offer a double espresso,” he says.

Wojciech says the patented Franke iQFlow extraction technology, available in both machines, allows baristas to control the flavour output while maintaining a consistent, high-quality coffee. “iQFlow allows the user to personalise multiple flavour profiles and efficiently extracts the full aroma, flavour, and body from every roasted coffee bean, revolutionising the traditional extraction concept. This intelligent technology distils more flavour under constant, uniform pressure throughout the entire extraction time, thus enabling consistent, individual taste profiles,” says Wojciech.

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Mytico Due features a traditional Franke S1 steam wand and an Autosteam Pro S3 steam wand.

“The iQFlow is very precise with extraction time. What consumers look for in a good coffee is consistency, and the Mytico machines give you just that.”

Where the machines differ, is implied in the name.

Mytico Due features a traditional Franke S1 steam wand for expert baristas, as well as an Autosteam Pro S3 steam wand that automatically froths milk to the ideal consistency.

The automatic machine has a daily capacity output of 300 cups.

“When I start steaming milk on it, it’s absolutely amazing,” Wojciech says.

On the other hand, Mytico Vario offers a higher daily capacity output of 360 cups with an automated operation and an Both machines include two eight-inch touchscreens.

integrated milk system. Different milk and milk alternatives can be prepared at the same time on both the left and right coffee module.

Emo Design consultancy Founder Carlo Ciciliot says the Mytico Line was created with the goal of designing a coffee machine that looks beautiful, drawing inspiration from traditional Italian design, and has high functionality and is easy to use.

“We tried to put together some interesting elements and finishings like the Barista Levers, the feet of the machine, and specific branding on the back of the machine that make it look beautiful,” he says.

“You can also change the colour of the side panels for added customisation.”

The Mytico product line is currently available in Europe and the Middle East and will be launched in the Asia-Pacific in Q3, 2023. It is planned to launch in China, Japan, and the Americas in 2024. The Mytico line will be on display at Franke Coffee System’s exhibitor stand at the Melbourne International Coffee Expo from 17 to 19 August.

“The new BeyondTraditional product category perfectly complements Franke Coffee Systems’ broad product portfolio of fully automatic coffee machines, while the new Mytico line unlocks even more potential for today’s owners of coffee businesses,” says Franke Coffee Systems CEO Marco Zancolò.

For more information, visit mytico.franke.coffee

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TECH PROFILE

The precise dose Barista Group explains why Markibar’s Izaga W, one of the first coffee grinders with internally scale-controlled doses, is designed for workflow, speed, and consistency. hen Joe Chalhoub established Barista Group in 2017, he set out to create the specialty coffee industry’s most innovative and outstanding coffee systems and resources. Today, he does just that, and works alongside manufacturers to create and supply best-inclass coffee tools.

“Barista Group aims to share products with a broad group of baristas, and in turn meet the needs of consumers in Australia’s ever-growing café culture. Our focus is on providing equipment that is engineered with precision, improves workflow, and ultimately saves precious time,” Joe says.

Over the past six years, Barista Group had built a portfolio of products that streamline many elements of coffee making,

from grinding and tamping to brewing and steaming milk. One of those products is the Markibar Izaga W grind-by weight coffee grinder. Designed for workflow and purpose-built for speed and efficiency, Joe says the grinder is exactly the type of high calibre product he looks for, combining excellence in practicality and functionality.

“The Markibar Izaga W grinder features innovative Grind-by-Weight technology with instant scale-controlled dosing that guarantees maximum consistency and a constant quality in all your coffees, without barista adjustment,” he says.

“The grinder delivers consistent doses despite changing the grinding point, which can be altered to finer or coarser without affecting the coffee dose delivered to the

filter. It also isn’t affected by natural burr wear and tear, changing the type of coffee used in the grinder, or environmental factors like temperature, humidity, or sunlight.”

According to Joe, the Izaga W is designed for establishments with high volume output and those wanting to eliminate steps in their workflow.

“Weighing doses independently saves valuable time that can be allocated elsewhere in the workflow. The Izaga W sports a set of long-life burrs with an estimated lifespan of approximately 1300to 1500-kilograms of coffee depending on roast level,” he says.

“The Izaga W automatic coffee grinder has the most advanced technology to

The grinder is built for speed and consistency with two operating modes, Instant Dose and Grind on Demand.

beanscenemag.com.au 47

guarantee its high performance. The design of the independent grinding chamber, thermally isolated from the drive motor, allows the heat to dissipate via the bottom of the grinder rather than the burr chamber, resulting in a much cooler and consistent grind.”

Users can switch between the Instant Dose and On Demand grinding modes on Izaga W grinders at the touch of a button.

The work mode and status of the dosing chambers are shown in real time on the alphanumeric display.

“In Instant Dose mode, the coffee is measured with high precision and delivered instantly in the portafilter, with none of the time loss, which hinders the agility required in a café or coffee shop,” says Joe. “In the Instant Dose and On Demand grinding mode, the dose is ground and weighed when one or two coffees are requested. Maximum dosing variance (+/0.3 grams) is achieved in this work mode.

Thanks to the vertical built-in doser on the Izaga W, the coffee gets dispensed at 90 degrees into the portafilter. The vertical dispenser allows the coffee to collapse and distribute evenly in the filter basket, hence avoiding any channelling during extraction.”

Barista Group has been a partner of Markibar for the past four years, since the release of its first product, the Izaga Key coffee grinder. Joe says Markibar represents the ideal partner Barista Group tries to work with, and believes in the brand because of its dedication to creating consistent grinding technology.

“The Izaga Key (Grind-By-Time) proved to be very reliable and efficient coffee grinder due to the main feature that Markibar specialises in, which is instant dosing. Markibar outperformed the competition simply for its dose consistency with a 0.5-gram variance,” he says.

“Just like its successor, the Izaga Key combines innovative aesthetics and a high-performance mechanics. Its isolated grinding chamber, smart ventilation, innovative grinding point control, precision mechanics and high-quality materials are designed for coffee shops of high workload and maximum requirement.”

Joe adds that Markibar’s reliable manufacturing and competitively priced equipment is why he continues to support the brand and its products.

“Brands are not created overnight, they have to be built, starting with awareness.

You need to focus on the wants and needs of the industry, the quality of your product, and how it meets their demands, then the sales come naturally,” Joe explains.

“We prefer to work with people who ask: ‘How can we improve our product?’ They’re more open to feedback, sharing intellectual

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The Markibar Izaga W grind-byweight coffee grinder combines practicality and functionality.

property, and really building something together, which we’ve successfully done with Markibar, Übermilk, Tone, and many others.”

Barista Group will present the Markibar’s Izaga W coffee grinder at the Melbourne International Coffee Expo from 17 to 19 August at the Melbourne Convention and Exhibition Centre.

“We aim to share innovative products with a broad group of baristas, and in turn meet the needs of consumers in the global coffee industry’s ever-growing café culture,” Joe says.

At the heart of each staff member is a passion for making great coffee, which inspired the company name ‘Barista Group’.

Joe says this is “exactly what the myriad of baristas around the world do day-in, dayout.”

“Barista Group is made up of a team of likeminded professionals with a common curiosity to explore and discover state-ofthe-art products, working together to make these dynamic tools available to the coffee industry,” he says.

“From Übermilk through to Markibar coffee grinders, Barista Group’s focus is on providing equipment that delivers the quality, consistency, reliability, and efficiency every café or organisation needs.”

For more information, visit www.baristagroup.com.au

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PENNY FOR YOUR THOUGHTS

Peter and Penny Wolff are the Founders of Wolff Coffee Roasters.

Partnership power Peter Wolff speaks about the importance of alliances between roasters and traders, and how to use them to build trust and gain a competitive market edge.

Wolff Coffee Roasters works with its partners on forward contracts to secure future coffee supplies.

I

n the dynamic and competitive coffee industry, fostering strong relationships between coffee roasters and their green bean importers/ traders is crucial. These partnerships serve as a vital bridge for identifying customer preferences, exploring new offerings, and navigating challenges such as seasonality and availability.

To get the most value out of any partnership, there are three key pillars to explore between any roaster and importer/trader: Communication: Effective communication forms the foundation of any successful partnership. Establishing open lines of communication between coffee roasters and green bean importers/traders is essential to understand each other’s goals, expectations, and challenges. Regular meetings, clear channels of communication, and active collaboration facilitate a shared understanding, ensuring both parties are

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aligned in their objectives.

Shared vision and values: It is important that roasters and importers/traders align on a commitment to quality, sustainability, and ethical sourcing. This commonality ensures that both parties are working towards a

A strong partnership with your trader will ensure a consistent supply of high-quality beans.

common goal. By fostering shared values, the partnership becomes stronger, leading to better business outcomes.

Trust and transparency: Building trust is paramount. Green bean importers/ traders should provide detailed information

on coffee origins, farming practices, and quality assessments. Transparency allows coffee roasters to make informed decisions about which beans to source, based on factors such as flavour profiles, certifications, and sustainability practices.

With this foundation set and a level of trust established, you can then look at identifying consumer preferences.

Market research and consumer insights: Importers/traders can share market research, trends, and emerging consumer demands, enabling roasters to tailor their offerings accordingly. By staying ahead of the curve, roasters can meet evolving consumer expectations and differentiate themselves in a crowded marketplace.

Cupping and sample analysis: Regular cupping sessions and sample analysis facilitated by importers/traders allows roasters to evaluate the quality and flavour profiles of different coffee beans. This firsthand experience can empower roasters to select beans that align with their brand and appeal to their target audience. Additionally, importers/traders can provide roasters with guidance on potential new offerings that may capture consumer interest.

Good partnerships can navigate seasonality and availability. What can be considered a challenge for some, can be turned into an opportunity with the following communication: Understanding seasonal variations: Coffee beans have specific growing seasons, and their availability fluctuates throughout the year. Importers/traders play a vital role in educating roasters about the seasonal variations and the impact on flavour profiles. By understanding the seasonality, roasters can plan their offerings in advance, manage inventory, and communicate effectively with customers.

Diversifying sourcing strategies: A strong partnership allows roasters to diversify their sourcing strategies, ensuring a consistent supply of high-quality beans. By working closely with importers/traders, roasters can explore coffee origins from different regions, taking advantage of varying harvest cycles to maintain a stable inventory and cater to customer demands.

When things don’t go to plan, it’s important to have the support of your green bean trader so that obstacles can be navigated together.

Flexibility and adaptability: Despite careful planning, unforeseen challenges may arise, such as shipping delays, crop failures, or geopolitical factors. A strong partnership will enable flexibility and adaptability in responding to such situations. By maintaining open lines of communication

Good partnerships can help navigate seasonality and availability of specific coffees.

and collaborative problem-solving, both parties can explore alternative sourcing options or adjust production schedules to mitigate disruptions.

With the recent years of pricing volatility, at Wolff Coffee Roasters, we worked hard with our supply partners

Regular cuppings facilitated by traders allows roasters to evaluate the quality and flavour profiles of different beans.

on forward contracts to enable us to secure future supplies of coffee. This can be particularly useful when it comes to coffees from growing countries where uncertainties related to shipping and harvest timing may exist. Roasters can enter into forward contracts based on preship or arrival samples, or opt for pricefixed contracts to lock in favourable market rates. These contracting and hedging tools provide roasters with the opportunity to manage their purchasing strategies and mitigate potential price fluctuations.

Risk management: Effective risk management is crucial when faced with unforeseen circumstances. Partnerships should include contingency plans, such as backup suppliers or diversified sourcing networks, to minimise the impact of any disruptions. By proactively assessing risks and identifying mitigation strategies, roasters and importers/traders can navigate uncertainties together.

The power of successful partnerships in the coffee industry cannot be overstated.

By fostering strong relationships between coffee roasters and green bean importers/ traders, businesses can thrive together and enjoy a mutually beneficial collaboration that leads to customer satisfaction, growth, and a sustainable future.

For more information, visit wolffcoffeeroasters.com.au

beanscenemag.com.au 51

WATER WORKS

Birgit Kohler is the Head of Organoleptic Department at BRITA.

#nofilter BRITA’s Birgit Kohler explains how coffee would be affected by the absence of water filtration.

BRITA says its PURITY C series can meet the needs of most Australian cafés.

O

pen a textbook and you’ll find a definition of water that goes something like this: a chemical compound with a molecule comprising two hydrogen atoms and one oxygen atom (H2O). However, chemically, pure water doesn’t occur in nature. Water is known as a universal solvent because it can dissolve a wide range of substances. When water from precipitation percolates through the ground, it picks up other atoms and molecules along the way. Therefore, the water we encounter in our everyday lives in oceans, lakes, rivers, groundwater, and tap water, inevitably contains a blend of minerals and chemicals, and its exact composition – and therefore its properties – also varies from place to place.

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Other substances dissolved in the water can cause technical problems in coffee machines, for example, by leaving scale deposits and detract from or alter the flavour of coffee brewed with water containing them. To achieve a flawless cup of coffee with an optimal, harmonious flavour, it’s important to avoid certain substances such as chlorine and organic molecules and adjust its mineral content to a ‘good’ level. This improvement can be done with BRITA’s water filters.

THE DIFFERENCE

The overall sensory experience of coffee referred to as ‘flavour’ comprises three components: aroma (smell), taste, and body (touch, an aspect of mouthfeel).

If you ask 10 coffee lovers what ‘good’ coffee is, you’ll receive an equal number of different answers. Every coffee drinker has their own definition of ‘good’ coffee, and it can vary greatly depending on family or regional customs. Some people, for example, prefer coffee with a distinctly sour note, while others favour a bitter taste. Nevertheless, we at BRITA and coffee associations such as the Specialty Coffee Association, agree that for the majority of people, a harmonious balance of flavours is important for a ‘good’ coffee. All of the relevant sensory dimensions – like aroma, taste and mouthfeel – should be in an equilibrium relative to one another.

No single attribute – such as sourness, bitterness, fruitiness or roasted aromas

– should dominate, and the coffee’s body should be neither too thin or watery, nor too thick or heavy.

The substances that occur in tap water can impact the flavour of coffee in equally diverse ways. Although its taste ultimately depends on many factors, there are several verified causal relationships between the chemistry of water and the sensory experience of drinking coffee made with it.

The most important substances that need to be monitored and adjusted are ions (calcium, magnesium, and hydrogen carbonate), while chlorine and organic compounds should always be minimised as much as possible. Depending on their type and concentration, they can alter the overall flavour profile or, worst-case, turn drinking coffee into a disappointment despite use of the best beans and careful preparation.

THE ISSUE

A wide range of factors must be skilfully managed down through the value chain to achieve a cup of coffee that genuinely delights the senses. Along the way, filtration of the brewing water protects the coffee machine from deposits or corrosion. But did you know that filtering water also adds value by enhancing the sensory experience of drinking coffee?

If you’ve taken steps to protect your machine by suitably treating the water but still aren’t satisfied with how the coffee tastes, there may be an alternative solution that achieves both goals, namely protection of the machine, and good flavour. For example, central softening units have been installed in many modern, commercially used buildings to prevent unsightly scale spots and deposits in pipes and equipment.

It could even be that you’re renting and operating a gastronomic facility in a building where this is the case, but you aren’t aware of it yet. If so, this might be the reason why the coffee you so meticulously prepare has a clearly pronounced roasting aroma and tastes bitter even though your coffee machine is protected from scale. In this case, a BRITA decarbonisation filter could mitigate the pronounced roasting aroma and bitterness to yield coffee with a more harmonious flavour profile.

When chlorine is present in water, even in small amounts, it reacts with substances in the coffee and can alter the resulting beverage’s aroma profile in unpredictable ways. Filtering water with activated carbon is recommended to eliminate this erratically disruptive influence. Organic compounds can also impart an unpleasant odour to water. As soft waters can also consistently or occasionally contain chlorine and/or organic substances, BRITA filtration with activated carbon is also recommended.

BRITA water filters can help achieve an optimal taste of coffee.

Certain substances contained in ‘scale water’ restrict the sensory effect of natural coffee acids by converting them into substances that do not taste sour. This can, in turn, amplify the sensory impact of other flavour-defining factors such as bitterness and roasted aromas. Decarbonisation reduces scale-forming ions while also allowing a higher share of acids to persist, resulting in a balanced coffee flavour.

Although gypsum water and scale water leave different kinds of deposits, their negative sensory effects on the coffee are comparable. The filtration technology of softening, which is the right choice for protecting the coffee machine from gypsum water, can increase bitterness and roasted aromas while keeping sourness low.

In very soft waters, the levels of the substances required for coffee flavour to develop are below the recommend amount.

The natural acids contained in coffee are inadequately buffered as a result, causing the flavour balance to tip excessively in the sour direction. To reduce its sourness, it’s necessary to systematically add the needed ions to the water using a BRITA mineralisation filter. This neutralises the acids and restores a harmonious balance of flavours.

Soft waters have the appropriate kind and level of ions. However, you can never be sure that they consistently do not contain any chlorine and/or organic compounds, so it is recommended to filter soft water with a BRITA activated carbon filter.

THE SOLUTION

BRITA offers flexibility in its water filter range to accommodate for different water supplies and conditions.

After looking at the different water conditions around the country, BRITA determined its PURITY C series could meet the needs of most Australian cafés. PURITY C consists of three primary ranges: the PURITY C Quell, PURITY C Finest, and PURITY C Fresh, available in a range of sizes. Each filter uses a particular filtration method to reduce particles like rust or scale and activated carbon to reduce chlorine compounds and organic impurities.

BRITA has been a trusted brand within Australia for many years. It started with our consumer portfolio, introducing Australians to our world-famous inhome water filter jug systems. Naturally, we progressed to manufacturing our professional range and within Australia, many coffee dealers welcomed us with open arms, understanding we had a solid and recognisable brand presence and reputation.

This has led to BRITA becoming the water sponsor of the inaugural Richest Barista competition, taking place at this year’s Melbourne International Coffee Expo.

The competition is a knock-out format, fast-paced competition designed to exhibit incredible barista talent to the global coffee industry.

While we continuously work on new products, our commitment never changes.

Working hand in hand with our business partners has only cemented our good name in the industry, leading us to success.

Australia is a unique country and one that BRITA intends on supporting with outstanding sustainable water solutions for many years to come.

For more information, visit www.brita.com.au

beanscenemag.com.au 53

NITRO

THE PLUG & PLAY SOLUTION

The TONE NITRO incorporates an integrated cooler and uses nitrogen from the air instead of high-pressure nitrogen cylinders to deliver maximum performance and space efficiency in the workplace. The addition of nitrogen enriches your beverages by giving them a smooth, velvety texture with a foamy surface no matter whether iced coffee/ tea or sophisticated cocktail creations.

Nitro has a 5 liters plug & play canister and works in unison with Touch 01 to deliver a total solution that generates a wow factor.

TOUCH 01

MULTIFUNCTIONALITY AT ITS BEST

One device, delivering coffee and tea, hot and iced at the touch of a button with a bulk brewer 2-4 liters. The TONE IBS – Intelligent Brewing System - allows the barista to adjust the key brewing parameters and find the optimal extraction. The intuitive interface facilitates programming and total control of water volume, temperature and time of extraction. Perfect for the barista’s daily operations.

TOUCH

03

TOUCH

03

THE FIRST BOILERLESS BATCH BREWER

Unleash the full The most revolutionary brewer ontea today‘s market. TONE potential of coffee and boilerless Touch 03 features a state-of-the-art brewing

TONE‘s Touch 03 single serve brewer unleashes the full systempowerful that sustainably channels brew water through potential of coffee and tea at the touch of a button. The intelligent a highly innovative heating element that eliminates the recipe development system enables 100% customization of coffee need for a traditional heating phase.

Touch 03 can reach and tea beverages including the ability to vary product, volume, 94°Cstrength, / 201° Fand within 2 seconds after powering on and flow, temperature.

brew batches from 250 ml to 2 liters.

The Touch 03 offers controlled agitation, programmable flow The Touch 03 offers two working basic and rates, and detailed adjustment of pulsemode, patterns at different stages of brewing (e.g. blooming-, advanced.

In basic mode, the Tone 03 comes with four turbulence-, development-). pre-defined temperature and pulsation built-in and

labelled as mild, medium, bold, and xbold. In advanced

The boilerless standalone brewing system sustainably channels mode, the through baristaaishighly empowered toheating easilyelement adjust that brew water innovative eliminates the need for aletraditional heating and phase. The barista is brew recipes to profi various coffee empowered to easily adjust brew recipes to profile various coffee tea beverages by controlling (via tablet) and tea beverages by varying temperature, brew time, and a host at different stages of brewing (blooming-, of other parameters.

turbulence-, development-) the

The most revolutionary brewer on today‘s temperature, brew time, delays, market has all the operational capability to volume flow and pulse take the modern brew bar to the next level.

patterns.

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

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

INDUSTRY PROFILE

Partnering for success At complete beverage brand Naked Syrups, the customer experience is a whole lot more than simply being sold single products.

C

afés are in the DNA of Naked Syrups.

Its range of flavourings, powders, and sweet sauce products have been created by a team of people who have owned cafés, worked at coffee roasters, sold café equipment, and supplied the foodservice industry for decades.

Naked Syrups Sales Manager Vince Monardo says this combination of staff experience and quality products makes it possible to help operators find a way to add value to their menus, to drive turnover, and boost profits.

“Each café needs a slight point of difference from the next one, and maybe, by drawing on our experience, we can help,” Vince says.

“We’ve got feet on the ground. We see what’s working in different markets and we can share those ideas with our partners, suggest maybe they give this, or that, a go.

“Our products are versatile. They can be used all year round, across the menu, and blended with other staples already in use at cafés to produce unique menu items.”

The Naked Syrups’ range can be used in baking, as toppings, in hot and cold beverages, or cocktails and mocktails. Its range of flavourings includes caramel, gingerbread, hazelnut, spiced chai, strawberry, vanilla, and traditional lemonade flavours.

Powders on offer include beetroot, chai powder, chocolate, frappe, matcha, and turmeric.

On the sauce front, Naked Syrups takes a nostalgic approach, aiming to deliver toppings that bring back memories of milkshakes drunk in tall, ice cold, stainless steel cups at the local milk bar. Chocolate, salty caramel and wild strawberry are the hero flavours for now, with a new addition on the way, likely to be unveiled in time for the Melbourne International Coffee Expo in August.

For Naked Syrups Business Development Manager Ryan Kalatzis, there is a genuine excitement about having the opportunity to work with partners to showcase the Naked Syrups range and help them grow their businesses.

“What we offer is a personalised service, a ‘no one shoe fits all’ approach.

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Naked Syrups products are designed for creation and experimentation on café menus.

We are extremely partnership focused and aligning with likeminded businesses is extremely important to us,” Ryan says.

“We’re there to support, and we’re very passionate about that. We’re out in the field constantly supporting our partners.”

On the product side, attention to detail and a desire to deliver the very best quality to the market shines through.

“Our products are Australian-made with no artificial colours or flavours, gluten-free, and Vegan Australia Certified across the majority of the range,” Ryan says.

He says partners with Naked Syrups can expect to have regular contact with the brand and a focus on open and clear communication.

“We’re going out there with our partners, seeing their customers, presenting ideas to them and helping them understand how they can take full advantage of our products,” Ryan says.

“Business owners need to be really clever about how they position their menus, think of different ideas, and think outside the square a little bit, and our range allows you to do that. Our products are multi-purpose. If you’re using a sauce in a milkshake, what other menu items can you use it in?”

Melbourne-based wholesale café supplier Bean Around Town has been selling Naked Syrups products to its customer base of more than 500 specialty cafés for several years.

Bean Around Town Director Chris Bollard says Naked Syrups’ naturally flavoured syrups have been particularly popular with his customers, followed by their dessert sauces.

“Our biggest selling flavourings are their caramel, vanilla and hazelnut flavours,” Chris says. “Their dessert sauces, once people get hold of them, they love them, and they don’t go back.”

Chris says ultimately, Bean Around Town’s customers determine what stays on the wholesale catalogue, and Naked Syrups coffee flavourings have been there longer than any other coffee syrup brand in the 10-year history of his business.

Chris says he had found Naked Syrups to be an honest business partner that shares Bean Around Town’s determination to offer high quality specialty products to the market.

As for just how the cafés out there may be able to use the Naked Syrups range, Vince says they are limited only by their imagination.

“You can bake a matcha muffin or make a turmeric soup. You could make a beetroot donut if you wanted to,” he says.

“It’s about giving options to entice people to come back and try something. Hopefully they come in and buy that drink once, or try that menu item, and then come back and buy a coffee or a meal next time.”

For more information, visit www.nakedsyrups.com.au

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INDUSTRY PROFILE

Italian ties

Smeg discusses its acquisition of La Pavoni, what it means to the company to unite two Italian brands, and how it will improve its position in the Australian market. hen the Pavoni family decided to sell the 118-year-old coffee machine manufacturing business in 2019, they looked no further than Smeg, a company with the same Italian heritage that has been a leader in the production of designer domestic appliances for more than 75 years. “[The Pavoni family] wanted to sell the company to a like-minded, family-oriented business that sold similar luxury Italian appliances. They reached out to Vittorio Bertazzoni, CEO and third-generation family member, and with a similar foundation and history, it was natural step for Smeg to acquire La Pavoni,” says Leon Wolf, Smeg Australia’s General Manager of the Professional Division.

Founded in 1905 and based in Milan, La Pavoni produces handcrafted espresso machines for the high-end market sector.

Leon says the brand leverages the quality of its products and its refined aesthetic.

“It is a philosophy the company continues to pursue to this day, to create synergies that will enrich both companies,” he says.

The acquisition allows Smeg and La Pavoni to share knowledge and mutual affinities for product lines, paying attention to design and details while affirming the quality of ‘Made in Italy’ products.

“La Pavoni, one of the original brands in the coffee world, gave life to the first espresso machine for bars, the ‘Ideale’, and created one of the world’s most famous lever machines. We’re eager to educate the Australian market on La Pavoni’s heritage and the authenticity of a handmade Italian coffee machine,” says Leon.

“This acquisition also allows us to complete our category offering in our professional division. With our professional ovens, dishwashers, cooktops, and now coffee machines, we can supply a café with all the equipment they need to open their doors and become a successful establishment.”

Leon says La Pavoni also completes its domestic collection, offering a range of lever and semi-professional machines with premium dual boiler machines.

“We can now satisfy every single part of the market, not just from a technological perspective but from a price point too,” he says.

Although Leon is eager to broaden

58 beanscenemag.com.au

Smeg has acquired La Pavoni and now sells all its machinery and equipment.

La Pavoni’s horizons and offer its machines to the Australian market, he says the brand is pursuing a specific target market with an acquired taste for specialty coffee.

“Customers shopping in specialist retail stores will find La Pavoni machines within Smeg kitchen displays, as we know Smeg customers are often seeking a luxurious yet affordable coffee solution. La Pavoni satisfies this requirement,” says Leon.

He says COVID-19 and consequent lockdowns allowed Smeg to focus on the national market and grow its La Pavoni sales and importer partnerships.

“It amplified the opportunity for us to get more involved with the Australian market, due to the uplift in sales of small coffee machines while people were at home. As professional machines weren’t in

The La Pavoni Diamante is a diamondlike prism of reflecting angles.

high demand, the domestic market took over, and allowed us to focus on building relationships with importers of La Pavoni,” Leon says.

“We bought all the stock into Smeg Australia’s warehouses and wholesaled to distributors, saving them importing costs and time. We saw a big passion from our distributors to grow the La Pavoni business and ended up tripling stock within a 12-month period to keep up with demand.”

Leon is excited to re-establish the La Pavoni brand in the Australian market with the help of its distributors. Smeg will also display iconic La Pavoni machines at the 2023 Melbourne International Coffee Expo (MICE) in August.

“We will have machines from the La Pavoni Diamante 1955 Concorso Series on display at MICE. These machines are beautifully hand-crafted in polished stainless steel, with contoured panels offering a diamond-like prism of reflecting angles. It’s a customer-favourite, which tells me that it’s something people resonate with and is a standout masterpiece in the professional world,” says Leon.

“We want to bring consumers opportunities to have bespoke products in a cost-effective and easier way.”

For more information, visit au.lapavoni.com

INDUSTRY PROFILE

Campos Coffee is launching BioPak’s home compostable cups and pulp-based lids.

Put a lid on it

BioPak discusses its partnership with Campos Coffee and how it’s helping the roaster and its customers offer complete home compostable solutions. here are many things sustainable packaging manufacturer BioPak and specialty coffee roaster Campos Coffee have in common, but one is their shared belief that social good is a collective responsibility.

With this responsibility comes a focus on sustainability, which extends to the packaging materials used for Campos Coffee’s iconic green takeaway cups.

“Campos has used our custom compostable BioCups and PLA lids for over a decade. The company is very progressive in moving forward with the best possible sustainable solutions,” BioPak CEO Gary Smith says.

That solution, Gary says, is BioPak’s newly developed coffee cup lids made from rapidly renewable sugarcane pulp and Aqueous cups made with a water-based dispersion coating. The new pulp-based compostable lids are made of 100 per cent fibre and behave in the same way as typical polystyrene lids when it comes to usability.

The products are also certified home compostable to AS5810 standards.

“We trialled a paper lid a few months ago, but it had a lining. Although it’s a compostable lining, the Australian state governments are saying anything with a lining, even if it’s compostable, will be banned, eventually. So instead of moving to an interim solution, we went for the ultimate solution with a 100 per cent fibrebased product,” Gary says.

Campos Coffee will launch the home compostable cups and pulp-based lids in August 2023. The roaster plans to distribute

60 beanscenemag.com.au

over 36 million cups to its more than 700 cafés across the country over the next year.

“Gary came to us a long time ago to test the products. There were a few iterations before this cup. BioPak was intent on creating a fully home compostable solution while still delivering a high-quality cup,” says Campos Coffee Commercial Director John Ronchi.

John says it was important to the roaster that its iconic green cups were as environmentally friendly as they were nationally recognised.

“So many people use takeaway cups in our cafés, and we’ve been wanting to move in [an even more sustainable] direction for a while now, so Gary’s timing couldn’t have been better,” he says.

Campos Coffee will also launch a sixounce cup to add to its range of takeaway cups, which already include four-, eight-, and 12-ounce sizes.

“We’re offering consumers even more choice of the size of their morning coffee to ensure we’re catering for everyone,” John says.

Early next year, the brand will run a limited-edition cup with an Australian artist to promote its new home compostable cups, but also to connect with and support the community.

“We’re excited to be able to officially use the certified home compostable logo on our cups,” says John.

John says working with BioPak is an extension of the brand’s commitment to operating sustainably, having always used beans grown ethically, and sourced sustainably.

“We’ve worked with BioPak for years, and their devotion to the environment has always aligned with ours. BioPak has helped us ensure that we’re always moving in the right direction with sustainability,” he says.

Another thing Campos Coffee and BioPak have in common is a passion for service and quality. Gary says BioPak is renowned and trusted for its quality and logistics expertise, which is why large roasters such as Campos Coffee choose to partner with the cup manufacturer.

“A coffee shop without its coffee cups is going to have significant problems, so entrusting us with supplying cups ontime to hundreds of coffee shops around Australia is a big deal, and one BioPak takes very seriously,” he says.

It’s been Gary’s mission since he co-founded BioPak in 2006 to create sustainable packaging that puts the planet first, with a product range that is predominantly made from renewable materials and certified compostable.

“It’s been an uphill battle for the last 10 years, especially to try and educate the foodservice industry and guard against greenwashing,” Gary says.

“But we are finding there is increasing awareness of sustainable products from the end consumer, and we know they are ready for these home compostable cups.

It’s really rewarding working on solutions like this with our long-term partners like Campos. What we’ve accomplished together is truly amazing.”

For more information, visit www.biopak.com

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INDUSTRY PROFILE

On the rise

Arkadia discusses how its range of versatile frappe mixes can help cafés stay on trend and create a beverage menu so consumers can ride the wave of this popular summertime drink.

E

ven in the depths of winter, cafés are still looking to prepare their summer menus with on-trend delicious options to impress their consumers.

To help inspire their options, beverage specialists Arkadia has released new flavour additions to its range of frappe mixes.

“Frappes are a great way to refresh and add some exciting creations to your menu,” says Arkadia Marketing Manager Ramona Culda. “People are always looking for something different.

“What’s important about this range is that frappes are big overseas, especially in Europe and the United States, and we’re starting to see this trend translating more and more to Australia as well.”

Given the frappe’s increased exposure and product awareness on the international scene, the team at Arkadia believe that now is the time to start thinking of how it can be implemented to enhance café menus as a cold beverage or refreshing signature drink.

“For us, it’s important to start pushing this range because we’re seeing it pick up in the market,” says Ramona.

“You can see people coming on board [to frappes] now but they’re still using language like milkshake and smoothie, but frappes are quite different.”

Ramona says the consistency of a frappe is thicker than that of a milkshake, and will always include blended ice to ensure it’s served chilled, in contrast to milkshakes which are the combination of milk and ice cream.

Arkadia’s frappe range includes Mocha, Vanilla, and Toffee Caramel flavours.

Arkadia has a range of new frappe mixes available.

“While the two remain different, the frappe mixes can be used to make milkshakes as well,” says Ramona.

Arkadia’s frappe mixes have been designed with simplicity in mind. Busy café operators simply need to add ice water or milk before blending it all together.

The Arkadia frappe range now has 12 flavours, with the latest additions Banana, Strawberry and Caramel, due to consumer demand.

“When customers ask if we can develop a certain flavour, we’re pretty quick to respond,” says Ramona. “We wanted to keep with familiar favourites and versatile flavours.”

Café users of the Arkadia range are encouraged to mix and match different flavours with their growing range of premium syrups to discover new tastes and create a beverage menu unique to their café.

“Our original vanilla mix is a great tasting base to use across different frappe recipes ,” says Ramona. “It’s more about having a mix of different ingredients and pulling it altogether.

“It would be exciting to see more interesting frappe creations on café menus this summer in Australia.”

Ramona notes that the addition of frappes to a café menu is also a good profit driver for business.

“Expanding into different flavours has given the opportunity for cafés to have something new and on trend on the menu while also charging a bit more then coffee for the premium,” she says.

“The taste and the flavour are there, so you can’t get it wrong.”

Arkadia, a family-owned business, makes all its own products in Australia with manufacturing facilities in Victoria and Queensland.

“We have our own in-house team of research and development food technologists who develop the new flavours,” says Arkadia Brand Manager Kylie Chan.

As such, the mixes are designed to hold their texture and shape when used in a frappe, and not compromise on quality.

“With a lot of iced beverages, you see it separate [from ice to water] as it starts to melt, but our frappes hold up quite well and for a long time,” says Kylie.

Arkadia will be displaying its extensive range, including its frappe range, in a big way at the Melbourne International Coffee Expo (MICE) in August.

“We are looking forward to showcasing and sampling our extensive range of delicious frappes, chai, syrups and sauces,” says Ramona. “We are also looking forward to hearing key insights from baristas and café owners on how we can partner with them to drive profitable beverage menus while ensuring quality is never compromised.”

Visitors to MICE can expect to experience frappe masterclasses, taste the product range, and receive recipe cards to make their own frappe creations.

For more information, visit arkadiabeverages.com.au

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FRANKE

FRANKE_Mytico_Ad_BeanScene_MICE_210x297.indd 1

22.06.2023 09:22:39

INDUSTRY PROFILE

The Swing of things Star Outdoor talks about how its new Swing range is the perfect complement to an outdoor café setting and an obvious sign to lure customers in. hether it’s letting customers know what kind of coffee they’re drinking or simply creating an ethos for the business itself, the décor of a café can be a strong factor when it comes to customer retention. With both indoor and outdoor branded products available, outdoor branding company Star Outdoor has been helping customers become more recognisable for more than 17 years.

“Cafés should understand that they need to be memorable in their own right. They should have a mixture of branding for coffee and beverages, but they also need their own branding for the café itself,” says Star Outdoor’s Managing Director Mark Star.

One method to do just that is Star Outdoor’s new Swing range, a new set of outdoor signage options which, according to Mark, is a more stylish, rigid, and sustainable collection than previous editions.

Mark says the range is a branding tool for cafés to promote the business itself or display the brands of food and drink they stock.

“If a café has brand presence for their preferred coffee or milk displayed outside, customers will go there because they know they have what they want,” says Mark.

The new Swing range has detachable leather straps that allow the branded panel to be changed and replaced as required. This will enable wind to pass through while the stand itself is able to stay in position.

Mark says the process of putting together the Swing range took 18 months from concept to completion.

“The first thing in the design process is to get the idea,” says Mark. “It’s OK to have an idea, but then you must make the product that allows it to work properly.”

Communication has long been a staple of this process. Star Outdoor looks at competitor products and past releases to see how each product can be improved, using both analysis as well as customer feedback.

Mark hopes that the newly adopted and revised range shows that the company listened to industry feedback and created and innovated new products that solve the industry’s issues.

“All industries need to move forward.

We can’t stick around with the tried and true,” he says.

64 beanscenemag.com.au

The Swing range has detachable leather straps that allow the branded panel to be changed and replaced.

Mark says one of the top priorities when assembling the new range was to ensure everything was simple to use.

“There’s so many points you have to take into consideration, such as the strength of the person putting the frame out each day, the wind factors, workplace health and safety issues and making sure everything is secure and doesn’t injure anyone,” he says.

Star Outdoor prides itself on adjusting to the needs of its customers, especially when it comes to improving product quality.

“We’ve had a long history of upgrading our products to make them sturdier and more user friendly,” says Mark. “It’s part of our DNA to look at things from a customer’s perspective.”

With that in mind, the Swing range will also be available in a variety of colours and materials that cafés can mix and match depending on their branding style,

including wooden panels for an earthier feel.

For Mark, the priority of his business has always been to maintain a strong relationship with clients.

“We’re a business that supplies products and we don’t like to get returns,” he says.

“We like to send our product out so the customer gets what they want and we get great satisfaction from that.”

The Star Outdoor team pride themselves on making ordering easy, which is one of the main reasons clients choose to collaborate with the company.

“A lot of our clients have been working with us for years and years, and that happens because we keep delivering what they need,” says Mark. “It’s about the product, it’s about the branding, and it’s about the partnerships we have.”

Star Outdoor’s most popular product

continues to be the umbrella. Mark says it not only protects café goers from the elements but can also send a message to anyone passing by.

“If there’s an umbrella up [in front of a building], it’s a pretty sure [sign] they have coffee there. They don’t even need to see the logo,” says Mark.

Star Outdoor relies heavily on its own experience when it comes to setting up cafés the right way.

“We’ve been around for more than 17 years so we’re not the new kids on the block,” says Mark.

Part of its experience is the in-house service Star Outdoor provides.

The company even has its own design team to take the pressure off the businesses when it comes to branding.

“Our team can advise the café owners and brands on what works and what doesn’t work,” says Mark. “We’re always growing and innovating.”

The Swing range is available for purchase but will officially be launched at the Melbourne International Coffee Expo (MICE) in August, where Star Outdoor will also unveil its new Italian umbrella at the show.

“The beauty of MICE is that everyone attends, even if they’re not an exhibitor,” says Mark. “Their minds open and they are eager to learn what’s happening in the industry.”

“We’re excited about MICE and the opportunity it gives us to show our products to the industry.”

In keeping with tradition, Star Outdoor’s setup at stand #I30 will serve free cannoli, which Mark says “was a great hit with MICE visitors and exhibitors last year.”

“I think [MICE] is a big opportunity just to connect and ask questions, and maybe enquire about how we can work together to solve some of the industry’s problems,” he says. “Our main goal will be to connect with our current customers and to look for new partners who we can help to grow their business by improving their branding exposure.”

As Star Outdoor looks to the future, the company is also focused on embracing more environmentally conscious options.

“We’re working hard to become a more sustainable business, as well as looking into ways we can recycle or repurpose some of our products,” says Mark.

Star Outdoor has even changed its method of printing to accommodate a more eco-friendly ink to avoid residual toxicity after use.

“We’re looking at everything, and anything is open for discussion on how we can improve our sustainability,” says Mark.

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INDUSTRY PROFILE

Unlocking growth potential Shift is helping suppliers manage their cashflow and administrative tasks with the Shift Trade platform, a digital payment tool eradicating common pain points across the supply chain. ccording to Paul Barker, Merchant Director at Shift, cashflow holes typically arise at each stage of the supply chain, from producer to trader, roaster to café.

Late payments can stifle growth for roasters, throwing their capital management and growth plans into disarray. And for many cafés and hospitality venues, large volumes of invoices to pay – many with short terms – can place strain on their books and create cashflow gaps.

“By the time a producer takes an order, typically asking a roaster for an initial 50 per cent deposit and the other 50 per cent when the beans hit the water, for that order to get to the roaster then to the café, could be 90 days or longer,” Paul says.

What Shift does, an Australian company providing trade, credit, and payment solutions, is allow suppliers to offer payment terms to their customers, while ensuring they get paid the next business day after each purchase.

“For the producer, it means they maintain cashflow by getting paid up front and they’re also expanding their market because those roasters who don’t have the cash to pay up front can use our Shift Trade platform to get 30- or 60-day terms and pay for the beans over time,” Paul says.

“The roaster then issues the café an

Producer Terry Shelley of Nowek Coffee uses Shift Trade to help expand his business into Australia.

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Shift Trade streamlines processes and reduces administrative tasks, such as chasing invoices.

invoice, which gets paid from day one [thanks to Shift], and the café typically gets 14 or 30 days to pay us back for the beans.”

Late payments disappear thanks to payment extensions. This gives cafés and hospitality venues payment terms that ease pressure on their cashflow, while giving suppliers certainty of payment.

“If you realise your bean payment is due in four days’ time, for instance, we allow the customer – such as the roaster or café – to extend the payment for a week or a month, for example, for a small, fixed fee. The due date simply moves to whenever they’re

comfortable to pay,” Paul says.

Terry Shelley, a Papua New Guinean coffee producer at Nowek Coffee, offers flexible payment terms to customers with the reassurance the company will be paid immediately, and can plan capital spend accordingly.

“Shift Trade helped us overcome a significant hurdle to sending more coffee directly to our Australian-based warehouse and expand into more states and territories,” Terry says.

Shift Business Index data shows that cafés spend more than half their expenses

Shift solves cashflow problems up and down the supply chain, helping producers to sell more.

on supplier costs while trying to grow, find staff, and manage their business.

As such, the Shift Trade platform streamlines processes and reduces time-consuming administrative tasks, such as chasing invoices. Business owners have full visibility of their credit limits and can easily invite customers to register online.

“Previous accounts receivable staff ‘shift’ their role to a more proactive one as an accounts facilitator helping the business to grow rather than one based around chasing money and making phone calls. We solve pain points, burdens, and administrative chores to help staff focus on what matters most,” Paul says.

FoodByUs, one of Australia’s largest online wholesale food ordering platforms that connects restaurants and cafés with thousands of suppliers, also uses Shift Trade.

“Cashflow, administration and supplier management are three of the biggest challenges for any hospitality business,” says Ben Lipschitz, CoFounder and CEO of FoodByUs. “By offering a payment solution within FoodByUs, our customers can address all three issues, and take away a lot of time spent on manually chasing payments and juggling bank balances so they can get on with their business.”

Since Shift was established in 2014, the company has built its customer base to include thousands of businesses across industries including construction, retail, supermarkets, petrol stations, and hospitality businesses.

“We’re solving cashflow problems up and down the supply chain.

For the coffee industry in particular, it means producers can sell more, the roaster can buy more, and the cashflow cycles get matched. It’s a win win.”

Shift will exhibit at the Melbourne International Coffee Expo from 17 to 19 August.

For more information, visit link.shift.com.au/trade

If there was a time to go Bananas, it would be now.

Because this spl!t is bananas, b-a-n-a...

Introducing our most audacious Flavour Savour expression yet; Banana Split.

Roasted with the frothers in mind, think banana paddle pop, banana lollies and choc-coated bananas. Scan below to order this limited edition trifecta of banana goodness that’ll make your taste buds sing... (you know the song).

TECH PROFILE

The preferred choice The Luna grinder is the first product in the new Anfim portfolio.

Anfim brand ambassador Jessica Sartiani explains why she believes in the traditional Italian company and what impresses her about the new Anfim Luna professional grinder. ccording to coffee grinder manufacturer Anfim, Jessica Sartiani is a key figure in the Italian specialty coffee scene.

She has worked with coffee equipment supplier DM Italia, collaborated with machine manufacturer Gruppo Cimbali, is the Barista Hustle coach for Italy, and Barista Market Developer for Oatly.

With so many exciting and important roles under her belt, Anfim decided to name the Italian coffee professional its brand ambassador in 2021.

“I had been on Anfim’s radar for several years, having worked for the Italian distributor of Hemro Group, DM Italia, since 2018. This gave me the chance to improve my skills in grinding, extractions, and technical support, which caught their eye,” Jessica says.

“Anfim has been the grinder brand closest to the Italian market due to its traditional Italian heritage. Its grinders are known for being user friendly with a clean design, made with strong materials and high-performance burrs. I was so excited to work with them and am honoured to be associated with the brand.”

Jessica says she is ready to be part of the brand’s transition to a fresh new look, with a new product portfolio and brand

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identity that caters to commercial coffee professionals looking for best value performance in espresso grinding.

“I truly believe that Anfim has great potential in the Italian and international markets. When I visited the factory [in Milan], it was impossible not to feel the handcrafted care and attention to detail during the whole assembly process,” she says.

“When I discovered how each Luna grinder was produced and assembled by the Anfim team, I realised how much care there was in every single product.”

Jessica is especially impressed by Anfim’s latest product release, the Luna professional grinder.

“Luna is a unique mixture of highquality grinding and design. It’s the perfect choice for those who want to extract a great cup of coffee in an accessible way,” says Jessica.

She describes the grinder as “easy to use, intuitive, and customisable”.

“An innovative 3.5-inch touchscreen display with open interface for thirdparty content seamlessly guides the user through three programmable recipes and one manual mode. A ‘basic mode’ allows coffee shop owners, for example, to lock

Jessica Sartiani is Anfim’s brand ambassador.

dosing settings via an owner controlled password,” Jessica says.

“The ‘basic mode’ only allows those with password access to change the grind settings, and a ‘professional mode’ permits experienced baristas to set up the best recipe for different types of coffees. The basic mode takes the complexity out of grinding the beans when staff are less experienced and provides a consistent cup of coffee no matter who is using the machine.”

Jessica says Luna promises impressive speed and quality from its 65-millimetre

o i

h n

Luna is designed to extract a great cup of coffee every time.

premium hardened steel flat burrs, which are made in Germany.

“Luna can produce up to 1800 revolutions per minute operated by 60 hertz and as much as 3.6-grams of ground coffee per second, or about one single espresso every 2.5 seconds and a double shot in five seconds,” she says.

Jessica’s favourite thing about the grinder, though, is how easy it is to clean.

“We all know how important it is to maintain the equipment behind the bar. The spout is removable, allowing for easy cleaning and adjusting to ensure a centred dosing into the portafilter. This ease of operation helps the barista serve a great cup of coffee,” she says.

Jessica says the Luna grinder has received positive feedback in market, having launched in Italy at the 2023 Roma Bar Show, an event dedicated to the beverage and mixology industry.

“From 29 to 30 May, roasters and baristas had the chance to test the new product and they were excited about the new design.

They found the grind quality at the level they expected from the reliable brand Anfim and the spout you can adjust directly to the portafilter really easy to use. It’s a great ally to ensure workflow efficiency and a clean bench,” she says.

The Anfim product portfolio features

espresso grinders for a variety of performance requirements, from modest to fast-paced daily workloads and everything in between. The range of espresso grinders delivers the classic Italian experience for espresso service and enjoyment to baristas and coffee shops worldwide.

“Whether you’re on the hunt for a grinder with uncomplicated functionality and aroma-saving features that deliver the best flavours, or you’re looking for increased control with stepless grind adjustments and active cooling, our products are designed to empower baristas with tools they love to use,” Jessica says.

Anfim’s brand ambassador looks forward to her future with the company and is eager to “do great things together”.

“Italy is usually labelled as having low quality coffee, but I truly believe that in the past 10 years change has come. The level and knowledge of Italian baristas is quite high. If you visit a coffee shop you can drink really great espressos that are balanced and sweet with a bright and pleasant acidity,” says Jessica.

“A lot of people are working really hard to redefine the Italian coffee market and, together with Anfim, I’m sure that we can be the best people to raise the bar of specialty coffee in Italy,

and have a significant impact on the global coffee industry.”

For more information, visit www.anfim-milano.com or www.hemrogroup.com

Vegan friendly

Limited only by your imagination

Australian made

Gluten free

No artificial flavours

hello@nakedsyrups.com.au nakedsyrups.com.au

No added colours

INDUSTRY PROFILE

The Milklab Barista Battle is a head-to-head, bracket-style tournament.

Pour your heart out

Milklab’s Barista Battle is back in an international format for the second year.

BeanScene explores the detail required to win a state championship, and what it takes to be an international Milklab Barista Battle Champion.

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rowds flocked to Milklab’s exhibitor stand in droves at the 2022 Melbourne International Coffee Expo (MICE) to watch competitors meticulously pour latte art designs in the 2022 Milklab Barista Battle. It was a treat for the eyes, and on the back of Australia winning the international barista battle last year – the world is officially on notice as Australia eyes off the title once again.

Milklab Brand Manager Lydia San says this year’s latte art smackdown final will follow a similar format to the final that took place at MICE2022.

“Milklab has run small Barista Battle events in the past, but last year was the inaugural international Barista Battle. It was a real success, and we’re excited to bring it back to MICE2023,” Lydia says.

Regional heats for the Milklab Barista Battle series ran in six states across Australia throughout June and July.

“Each heat saw 24 baristas compete in

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a head-to-head, bracket-style tournament.

Each round was a knock-out battle with the best pour, as decided by a panel of judges, moving on to the next round,” Lydia says.

To be crowned state champion, competitors needed to overcome four rounds.

“In the first round, two dice determined what latte art pattern the competitors poured, with what milk. From there, 12 contenders competed in round two. Using Milklab Almond competitors had to pour a creature or animal of their choosing. From there, six baristas moved on to round three.

This was a free pour latte art round using Milklab Oat,” says Lydia.

“In the final round, three baristas completed a free pour with Milklab Oat milk. However, judges scored each drink out of 50. Contestants were assessed on contrast, harmony, visual foam quality, overall appeal, and difficulty of patterns.

The barista with the highest points won.”

The first heat took place at East Row

Specialty Coffee in Canberra, Australian Capital Territory on 29 June. Vinh Dang of Fox and Bow came in first place, Molly Hay from The Cupping Room placed second and Kevin Yearling of Espresso Rooms placed third.

“We had a full house with lots of cheering on the sidelines. It was great to kick off the regional heats with such a good energy and lots of excitement,” Lydia says.

Darcy Jones of Axil Coffee Roasters won the Victoria heat of the Milklab Barista Battle series on 5 July at Roasting Warehouse in Airport West. Ming Wan of Ona Coffee was runner up and Kael Zhao placed third in the final round.

“We love seeing the interaction among the community, not just between us and the baristas, but the competing baristas themselves,” says Lydia.

“It’s really rewarding to be able to cultivate a friendly competition and give baristas a space to mingle and learn from each other.”

The following heats occurred at The Grounds of Alexandria in Sydney, New South Wales on 13 July, The Coffee Commune in Brisbane, Queensland on 19 July, Dimattina Coffee in Perth, Western Australia on 27 July, and Altura Coffee in Adelaide, South Australia on 29 July.

“We were met with an overwhelming amount of positive feedback from guests at the events. We’re definitely looking forward to doing it bigger and better each time,” Lydia says.

“We love providing a platform to upand-coming baristas to practice their latte art and shine a light on new talent.”

Each first placeholder won a pass to MICE to represent their state in the national final, return flights to Melbourne, and two nights of accommodation. Second place from each heat won a $200 MasterCard gift card and third place received a $100 MasterCard gift card. All competitors who participated, received a Milklab goodie bag to take home as well.

The Australian final will be held at the Milklab exhibitor stand on the 17 August from 3pm and will see the top six baristas from around the country compete in three rounds.

The winner of the Australian final will be invited to become a Milklab Master Barista and go on to the international final, which will take place on 18 August from 3pm. The Australian competitor will compete against Milklab Master Baristas from across the globe for the chance to win a trip for two to Toronto Coffee Festival 2024.

Representing countries in the international finals will include Australia, New Zealand, South Africa, Philippines, Indonesia, Vietnam, Malaysia, and China.

“Last year we had five international baristas fly in for the final, but Australia took out the winning spot. It was really cool to have an Aussie competitor become

the Barista Battle Champion for our first international competition,” says Lydia.

Patryk Tomasik, the reigning champion of the Milklab Barista Battle 2022, says it was an incredible experience to take part in the competition. He had no specific strategy for the competition but honed his skills repeatedly to prepare.

“I’m always trying to focus on making my latte art as clean as possible and making all the rosettas and stacks as sharp as they can. As those basic patterns are the base of every advanced latte art pattern, I felt the need to be practicing those the most,” he says.

“Being able to use Milklab’s practice space at MICE before the competition helped a lot. I tried to focus on breathing exercises to calm my nerves, but I was still shaking even then.”

Now recognised as a Milklab Master Barista, Patryk says the title has given him more exposure and launched exciting career opportunities.

“More people now know the face behind the latte art I’m trying to present to a wider

audience. It has also created some new opportunities that will be released in the coming months, but I can’t divulge any information just yet. Stay tuned,” he says.

Patryk advises competing baristas to practice as much as they can before the big day.

“If you love what you’re doing, it will love you back. Pour your heart into each cup of coffee every day and it will pay off,” he says.

Patryk looks forward to watching rising barista talent and immersing himself in the coffee expo.

“Don’t put too much pressure on yourself. Just go in, have fun, meet all the amazing baristas you’re going to compete against, and who knows, it may be you [who wins] this year,” he says.

“Never give up. This year, I have already competed three times at three different latte art smackdowns and got knocked out pretty early on, all three times. But will I give up?

Hell no. Just have fun with it.”

For more information, visit ww.milklabco.com

Judges must decide which latte art pattern is best.

T HE S WING R ANGE Add a shot of style

Launching at M.I.C.E. Join STAR outdoor for coffee and cannoli on stand I30

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INDUSTRY PROFILE

Sensory overload How talent, creativity and sensory sensations have helped select the finalists for the 2023 Australian MONIN Cup challenge. ive baristas are one step closer to a $5000 cash prize and the chance to represent Australia at the world final of the Global MONIN Coffee Creativity Cup challenge in Kuala Lumpur.

The shortlisted competitors will compete in the national heat, taking place at Slayer Espresso in Port Melbourne during the Melbourne International Coffee Expo from 17 to 19 August. MONIN innovation lead John Davidson says selecting this year’s Australian finalists was no easy task.

“We received just shy of 50 entries from all over the country. It was such a hard task to narrow down the finalists. I loved seeing how creative baristas can be.

What we received were incredible creations from passionate baristas that were not only inventive with their signature serve, but presented well, and had really great personalities, which we knew would shine on stage,” says John.

Danny Wilson’s Stargazer drink features MONIN salted caramel syrup.

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Jake Mai‘s Jungle Bird creation highlights MONIN’s watermelon and grapefruit syrup.

Each entrant had to submit a unique espresso-based recipe, incorporating at least 10 millilitres of any MONIN product.

“Each finalist was great at understanding the criteria and embracing the five senses in their creations. The barista community really incorporates the illusive sense of sound, and it was evident in entries because most people gave their drink a soundtrack – from jazz with a cocktail vibe, to David Attenborough soundbites. You can tell a lot about someone’s personality by the drinks they present and the music they share,” John says.

John says the level of creativity displayed by the finalists is a sign that the café community is willing to experiment and push the boundaries of their menus.

“MONIN is aware we don’t have opportunity to talk about beans to baristas, but we do have the ability to help baristas make a really fun drink behind the bar, and our finalists have proven they can,” he says.

Danny Wilson, Head Roaster at Ona Coffee in the Australian Capital Territory, will compete in the National Final.

Titled ‘Stargazer’, Danny says his creation is designed to transport the drinker away from the city lights and allow nature’s symphony to take centre stage.

“The inspiration for the drink was to create something with depth and complexity of flavour, but that still drank in a fun and engaging way. By combining the complex and aromatic flavour of coffee (an El Salvador natural) and the botanical shrub cordial with the sweet cola and ice cream I could hit a variety of different tastes. The MONIN salted caramel syrup ties the sides

of the drink together with its sweet and salty profile,” Danny says.

“Working with MONIN next to coffee has been super fun and easy and something I’m very comfortable with after using MONIN passionfruit in my Espresso Memento cocktail for [my World] Coffee in Good Spirits [routine] last year.”

Danny then built the experience to capture all five senses and lean into the contrast in ingredients that he associates with city and county.

“Visually, the first thing you notice is the twinkling lights of the night sky before you are hit with the aromas of fresh Australian botanicals. The sounds of the bush clash with the pulse of city life and the touch of snow-capped mountains,” he says.

“The Stargazer invites you to indulge in an immersive experience.”

For Sydney representative Jake Mai of Stitch Coffee, the MONIN Cup challenge will be his first attempt at joining a coffee competition.

“I saw the post on Instagram and thought ‘wow, I’m curious, let’s give it a go’,” he says.

“I was working in our coffee warehouse and the music playlist on my phone ended and went into jungle music for 45 minutes.

It was cool and randomly weird, but it made sense for my coffee entry, so I decided to combine the music with my nature themed drink, and attempt something we don’t often see in coffee,” he says.

Titled Jungle Bird, Jake’s creation combines MONIN watermelon syrup, MONIN grapefruit syrup, a medium roasted washed Colombian coffee served

as a double espresso, and carbonated cold brewed floral tea with herbal notes of peppercorn husk, rose petal and salted coconut foam. Jake says it took a week to perfect his idea, and a month to execute it well.

“It’s sweet and sour forward, and introduces some savoury notes, a tiny different texture with a creamy foam on top.

It’s a combination that could go wrong but I’ve spent a lot of time testing and trialling it to get it right,” Jake says.

“I used to do bartending pre-COVID, so I’m naturally curious about flavours.

Before this competition however, I hadn’t tried MONIN syrups before. I went to a kitchen warehouse to look for the product and immediately saw its grapefruit and watermelon syrup. It’s the most interesting pairing with coffee but I really enjoyed its flavour.”

Lewis Cambridge from Will & Co roastery in Sydney is excited to reinvent a classic for the MONIN Cup Challenge.

Lewis and his wife have always had an affinity for tequila and agave spirits. After spending time with his Mexican best friend, learning about tequila and how to integrate it as the base to a cocktail, Lewis decided to enter the competition with a take on an espresso martini. He replaced vodka for white tequila, added Mr Black coffee liqueur, Will & Co’s Eight-o-Eight House Blend for a smooth chocolate tone, and MONIN’s vanilla syrup to help accentuate the flavour profile of the tequila.

“It’s very important to use good ingredients and pick flavours that complement each other,” Lewis says.

“I’ve been in the industry for a long time but this is my first time competing and getting creative again. I moved to Sydney six years ago and have been up the coast but

Lewis Cambridge is reinventing a classic for the MONIN Cup Challenge.

Milann “Max” Murakami will present a version of tiramisu using MONIN apricot and white chocolate syrup.

not down, so I’m looking forward to visiting Melbourne too,” he says.

Milann “Max” Murakami, a barista and bartender at Death and Taxes in Brisbane, is no stranger to cocktail competitions, but taking on the MONIN Cup challenge will be his first coffee competition.

“I’m generally quite experimental as a cocktail bartender so when I’m experimenting with flavours for menu drinks, I absolutely love using MONIN. They have an amazing range of syrups that bring a lot of depth of flavour and creativity,” Max says.

Max doesn’t normally like dessert

drinks, but for his MONIN Cup entry, he decided it was the perfect opportunity to bring out his sweet took with a take on a tiramisu.

“I chose an Ethiopian blend from Mailland Project, which is quite fruity with notes of stone fruit, molasses, apricot, and florals. I used MONIN’s apricot and white chocolate syrup to boost the depth of flavour, white chocolate to highlight nuttiness, and foam whipped up in a cream gun to contrast the espresso,” Max says.

A musician and jazz lover, Max titled his drink ‘Take Me Back’ after listing to the iconic jazz song Take 5 while on the first date with his partner.

“We were drinking coffee and cakes while Take 5 was playing in the background.

I wanted this drink to capture a moment in time that brought me where I am today. It takes me back,” says Max. “A lot of people associate this song with being in a café, and I also really enjoy the idea of sitting in a café, drinking espresso and enjoying tiramisu.”

Max will also get the chance to visit Melbourne and enjoy MICE for the first time in August.

“After living in Australia for six years, I’ve never left Brisbane so I’m thankful I get a chance to present my drink in the final.

I’m excited to hear what people think about it and try all the other [finalists] drinks.

I’m humbled and honoured to be part of it,” he says.

For more information, visit stuartalexander.com.au/pages/ monin-cup-2023

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INDUSTRY PROFILE

The NanoFoamer PRO is an automated milk texturing device.

Nano in size, mega in impact Subminimal Founder Dominic Symons unveils the NanoFoamer PRO, a device that allows users to prepare premium microfoamed milk for coffee at the touch of a button. uthor Malcolm Gladwell states in Outliers: The Story of Success that it takes 10,000 hours of practice to reach perfection. Subminimal Founder Dominic Symons says he most likely put that many hours into creating the NanoFoamer PRO to ensure it precisely calibrated the perfect microfoam.

“The NanoFoamer PRO is a first-ofits-kind appliance for preparing premium microfoam milk at home or in your café. It’s the easiest and most satisfying way to create premium textured foam. And it does it all by itself in the same amount of time it takes you to pull an espresso. What more could one possibly ask for?” Dominic questions.

“Speed up your workflow by synchronising your milk heating and foaming alongside your espresso preparation so both are ready simultaneously. This ensures your espresso crema is still intact when your microfoam is ready. Pour yourself a satisfying latte art masterpiece, then enjoy it at leisure.”

In a nutshell, the NanoFoamer PRO

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creates premium microfoam milk in three stages. It starts by pre-heating the milk to a given temperature while mixing slowly.

It then intensifies to dizzying speeds to incorporate air into the milk. Finally, it slows down to find the ideal balance by pulling down and pulverising the incorporated bubbles through spinning NanoScreens. The entire process is completed within one to two minutes based on the initial volume and temperature of the milk used.

“Maintaining a balanced vortex to ensure a homogenised mix without incorporating more air is no small feat.

This balancing act makes the NanoFoamer PRO seem so magical and fantastical,” Dominic says.

At its core, the NanoFoamer PRO operates on the same principles as the NanoFoamer Lithium. An impeller, working in combination with Subminimal’s unique NanoScreen, runs through multiple stages to aerate and then turn the bubbles into microfoam.

“Our NanoScreens are loaded with

an array of powerful magnets in opposing polarities. This creates the most powerful magnetic coupling seen in any milk foamer.

It’s this strong bond that allows us to spin the impeller at speeds of up to 8000 revolutions per minute,” says Dominic.

Dominic says the smallest of details were considered to promise perfect foam consistently, such as the impeller’s speed, the coupling’s magnetic force, and the jug’s shape.

“Every tiny change affects the outcome, so we needed to test every possible combination of variables. Still, we persevered, spending thousands of hours designing, modelling, testing, tweaking, prototyping, and experimenting. We did it for over three years until everything was flawless. Now all you need to do is press a button,” he says.

The NanoFoamer PRO with its jug-like structure is small enough to pour latte art directly. For super detailed latte art designs, users can simply transfer the microfoamed milk to a latte art jug.

“The internal jug shape is an integral

part of the microfoaming function. It enables small and large volumes of milk to be foamed to the same high standard. Three magnetic flow controllers calibrate the microfoaming process by adjusting for the different viscosity and foamability of milk or plant-based alternatives,” Dominic says.

“Detailed volume markings on the flow controller allow precise portions to be prepared repeatedly, improving consistency and reducing waste.”

Dominic says the device works just as well with oat, almond, and other plantbased alternatives.

“We recommend using the black flow controller for dairy milks and smaller drinks, and those who like superfine foam. For plant-based alternatives and foamier milk drinks, we suggest using the blue or green flow controllers. Using the NanoFoamer PRO without a flow controller will result in very foamy drinks, not microfoam,” he says.

The NanoFoamer PRO allows users to customise the volume of foam to their desired consistency. Program 1 is for small drinks such as a piccolo. Programs 2, 3, and 4 vary the foam density ever so slightly from thin to thick for most drink styles, and Program 5 is for large beverages. There is also a program function that produces cold foam.

“We tested the NanoFoamer PRO in thousands of scenarios, fine-tuning the exact speeds of the impeller at every moment of the foaming process. This systematic approach means we can offer a comprehensive range of options and optimal microfoams for any drink type and size,” says Dominic.

“A notable difference in the programs is the length of the aeration, which dictates how much air is incorporated into the milk. Aeration times start at just one second, going up to 20 seconds in an exponential curve.”

The capacitive touch button doubles as a display, showing the various stages of heating, aerating, and microfoaming as they run. A double-walled design always keeps the outer surface cool to the touch.

“Users deserve café-quality premium microfoam. With NanoFoamer PRO, we’re saying goodbye to the need for expensive, high-maintenance equipment and specialised skills,” Dominic says.

“A premium café-quality cappuccino is now within reach regardless of how you prepare your espresso: handheld, lever, pod machine, automatic, AeroPress, moka pot, or whichever espresso maker you love.”

The NanoFoamer PRO is an electrical appliance that uses a Strix kettle connector to operate. Dominic says these connectors are not waterproof, so care must be taken when cleaning.

Magnetic flow controllers calibrate the microfoaming process.

“The NanoFomer PRO has a silicone polyester-based non-stick internal coating, making it easy to wipe down with a cloth or sponge. At the same time, the other components can be rinsed under running water,” he says.

The NanoFoamer PRO is scheduled to hit Australian shores in Q3 2023, thanks to Australian distributor Coffee Tools Distributing.

“We have the NanoFoamer PRO on display at our stand at the Melbourne International Coffee Expo and I have entered it in the 2023 Product Innovation Awards,” says Coffee Tools Distributing Director Curtis Arnold.

Curtis says in the years he’s distributed products in the Australian coffee market, he’s been asked time and time again by customers for a milk solution, and now, he finally has one. “[The NanoFoamer PRO] is a gamechanger. People that have at-home espresso machines that find it difficult to use a steam wand or use capsule machines

or stovetop espresso makers will be very interested in this. It’s an untapped market, which is really exciting,” he says.

“Many cafés have systems that do similar things, but they’re thousands of dollars.

The NanoFoamer PRO will be under $250, which means there isn’t anything on the market like it.”

Curtis has partnered with Subminimal since the release of the first Nanofoamer in 2019. He says the NanoFoamer PRO is the “next level of convenience and high-quality microfoam”.

“Dominic’s products have always been very well received by our customers.

The compactness of the NanoFoamers make them so easy to travel with and use outdoors, which I think adds to why they’re in such high demand,” says Curtis.

“If you drink any type of milk with your coffee then this is a really promising new option.”

For more information, visit subminimal.com or www.coffeetools.supply

The NanoFoamer PRO can create foam while an espresso shot is prepared.

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INDUSTRY PROFILE

Commitment to Excellence

Campos Coffee Head Roaster of Queensland Shawn Phua (bottom row, fifth from right) was on the judging panel of CoE Guatemala 2023.

Campos Coffee discusses its long-standing support of the Cup of Excellence program, the process of judging the competitions, and how the roaster brings some of the best coffee in the world to its customers. ccording to Campos Coffee Head Roaster of Queensland Shawn Phua, there’s nothing quite like judging a Cup of Excellence (CoE) competition. He describes cupping in a producing country alongside international experts as “a once in a lifetime opportunity to develop sensory skills and learn how the regions in that country taste”.

“I have to pinch myself sometimes when I think about the fact that my job is to taste amazing coffees and travel around the world to do it,” Shawn says.

Shawn has roasted coffee for Campos Coffee for more than 15 years. He has judged CoE competitions for almost as long, thanks to his extensive experience in quality control and cupping.

“The last competition I judged was before the pandemic in Mexico. To be able to return to origin countries and judge the CoE Guatemala 2023 was so exciting,” Shawn says.

“It really gives you a renewed appreciation for what we do and all the hard work that goes into producing these coffees before it reaches us.”

Each year, farmers enter hundreds of

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coffees for pre-selection in CoE. They are put through a rigorous cupping process by a national jury, which is filtered down to about 80 samples. From there, the coffees are evaluated again for key attributes including flavour, sweetness, acidity, and balance.

These coffees must score at least 86 points to pass through to the international round, made up of a judging panel of at least 20 professionals.

“When we arrive, we’re lucky enough to taste the top 40 samples that have made it through all cupping rounds. Our job is to then filter those down to the top 28 coffees over four days. These are considered Cup of Excellence coffees,” says Shawn.

“The final day we’re cupping the top 10 coffees and trying to ascertain which coffee is the best of the best. Presidentialtier awards are presented to the coffees that score over 90 points.

“Those points make a big difference to the price that the coffee is auctioned for, which can massively impact the farmer’s quality of life.”

A return to origin for CoE judging in 2023 has provided Campos Coffee a chance to observe innovation initiatives taking

place at farm-level.

This is represented by new coffee species, processing methods, and the exploration of a producing region customers may not be familiar with.

Shawn visited Finca La Bolsa farm in Huehuetenango, Guatemala prior to the CoE Guatemala 2023. He describes the experience as “incredibly eye-opening”.

“We purchase a lot of coffee from this farm and have a long-standing partnership with the farmers. We’ve worked with them for almost 10 years now,” he says.

“When you revisit the farms and see how the farmers have been able to purchase new equipment or build extensions to their farm because of their winnings from Cup of Excellence and where their coffees placed in the competition, you can see how much of an impact it really makes.”

Campos Coffee, Coffee Program Specialist Geoff Clark, visited El Salvador in June to take part in its 2023 CoE judging panel.

“The cupping experience was great, and the coffees are amazing. I’m a big fan of El Salvadorian coffee,” Geoff says.

Geoff says out of the top 30 coffees, the majority were process driven, which made it

extremely hard to narrow down the results.

“There were two washed coffees and one semi-washed, and everything else was natural, natural aerobic, or anaerobic honey.

There were a lot of big flavours in there. On days where we had three cupping sessions and tasted 160 total cups, it was pretty overwhelming,” he says.

Geoff ended up grading the top scoring coffee, a semi-washed Pacamara variety from Finca Mileydi farm that scored 91.82 by the judging panel, as his favourite.

“I scored it a 92 or 93. This coffee wasn’t a process driven one, which is what made it stand out to me,” he says.

Campos Coffee purchased coffees from the El Salvador CoE auction in July and plans to release the coffees later this year.

“Every coffee in the auction is going to be an amazing coffee. There’s plenty to choose from” Geoff says.

According to Campos Coffee, the CoE specialty coffee competition has made an indelible impact on the specialty coffee landscape since its inception in 1999. It has provided a platform for the best producers in each origin to showcase innovative processes and unique varieties that offer a snapshot of the highest echelons of quality.

For the winners, the prices paid can be life changing and for those lucky enough to taste them, it can be an eye opening and memorable experience.

Campos Coffee Head of Coffee Adam Matheson says Campos Coffee is proud to secure exquisite coffees because of its ongoing and long-standing commitment to the CoE, which it has supported since 2010.

In that time, Campos Coffee has purchased more than 200 CoE coffees.

“We’re huge supporters of the Cup of Excellence program here at Campos, participating in both the judging panels and in auctions to bring some of the best coffees from around the world to our coffee community here in Australia,” says Adam.

Campos Coffee Founder Will Young sat on the Board of Directors at Alliance for Coffee Excellence, the group responsible for the operation of the CoE competitions, from 2017 to 2019. Adam says his involvement solidified the roaster’s long-lasting commitment to buying winning batches each year.

“I think we’re the biggest supporters of the program in Australia, maybe even in the Southern Hemisphere. Campos Coffee has also been involved in more than 70 [Cup of Excellence] international juries, and since

Coffees entered in the competition are put through a rigorous cupping process.

COVID-19, our head office has been a global cupping centre for 10 Cup of Excellence competitions,” Adam says.

“We’ve spent well over US$2 million (almost AUD$3 million) on Cup of Excellence coffee since we started supporting the program.”

Adam says the most important thing that’s evolved through Campos Coffee’s involvement in CoE is the direct relationships it has established with farmers outside of the competition.

“It started with us buying their lots and now we’ve continued to support them beyond the event, buying more and trying their different coffees, even buying container loads. It’s not always about single origin, unicorn coffees. It’s about seeing what else the producer can supply

and what potential there is to broaden the relationship. That’s the great thing about Cup of Excellence, it facilitates those relationships,” he says.

Adam says the purpose of Campos Coffee’s partnership with CoE and its coffee program is to educate its customers and consumers on what’s happening in the world of coffee and share it with them.

“We want them to know what’s going on, what different origins are producing, what innovative practices are taking place and what different coffees exist. That’s one of the reasons we buy from Cup of Excellence – just to share these amazing coffees with our customers,” he says.

For more information, visit camposcoffee.com or cupofexcellence.org

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TECH PROFILE

Roasting refinement BeanScene talks with Artisti Coffee Roasters Founder Luke Floyd about his decision to select and upgrade to an IMF 30-kilogram coffee roaster and blender.

S

ix years ago, Luke Floyd of Artisti Coffee Roasters faced the same dilemma roasters experience when transitioning from life as a small business to a medium or large-scale operator with expansion needs: stick with the same roaster or upgrade in size.

Luke came to the realisation he had quickly outgrown his 10-kilogram roaster and it was time to shop around.

“It really was quite daunting going in search of a new roaster as there were so many considerations to be made,” Luke says.

However, after months of research and consideration, Luke decided the best roaster for Artisti Coffee Roasters would be an IMF 30-kilogram hot air roaster paired with a 120- kilogram post blender.

“It was like going from driving a Datsun 180b to a Ferrari supercar. The upgrade was huge. I’d say we were early adopters of the technology and haven’t looked back since

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The IMF 30-kilogram hot air roaster has one degree accuracy in temperature control.

we started using the equipment four years ago. Now, you won’t see me using any other brand other than IMF,” Luke says.

His decision came down to five key considerations: size, price, quality, control, and performance.

“At the time of purchase, we were looking at installing a roaster and blender into a smaller facility than where we are currently located, so size was a major factor,” says Luke.

“In the end, we eventually decided to move into larger premises, so we had more room for green bean storage, and therefore size wasn’t overly important. However, the whole roasting plant only takes up six by three metres in floor space, so we still have plenty of room for future growth due to the compact size of the IMF plant.”

Luke says it was also important that his roasting plant had an afterburner, destoner, loader and blender for his preference of post-blending. His decision was made easier

knowing the IMF plant incorporates all these elements in one compact unit.

“It arrives fully assembled, so the cost of installation was minimal,” he says.

“We like roasting individual origins and being able to assess them, and the 120-kilogram post blender allows you to isolate the bean and has the flexibility we wanted.

“The 120-kilogram blender is also very compact and sits right next to the roaster.

The coffee is automatically loaded from the destoner straight into the blender. As it turned out, the IMF was significantly lower in cost than many other options when considering all the add-on equipment and installation costs. Some alternate options meant having to pay for an installation team to fly out from Europe for two weeks.”

Manufacturing quality is also extremely important to Luke. Being located in the regional town of Coffs Coast in New South Wales, he says Artisti Coffee Roasters has

limited access to qualified tradespeople for back-up support compared to city-based roasters. As such, it was important that the equipment was reliable and consistent to minimise breakdowns.

“The IMF is built in Italy and the craftsmanship is absolutely superb. Before making our decision, I spoke to a number of IMF owners in Australia and they all had nothing but praise for the equipment,” Luke says.

He says IMF Australian agent Will Notaras, who is the Managing Director of Roastquip, has always been readily available to fulfil his needs when it comes to the roasting equipment.

“The installation and support from Will is second to none. He always answers his phone and has been there for back-up support whenever we’ve needed it, which hasn’t been too often mind you. Will has years of knowledge with roasting equipment and has sold IMF plants across Australia and New Zealand,” Luke says.

Control was another key requirement for Luke when choosing a roaster. He wanted the ability to use automation and manually override any parameter in real time. The roaster also had to have accurate temperature stability.

“The IMF [roaster] ticks all the boxes.

It has one degree accuracy in temperature control, and up to 50 parameters that can be altered per profile with up to 1000 profiles which can be stored,” says Luke.

The rate of rise can also be easily changed at any time during the roast.

“Once you understand how to set each parameter, you can then let the roaster do all the work including loading, roasting, cooling, destoning and blending fully automatically. The operator can also be packing coffee while roasting, which is a huge labour saving,” Luke says, noting that the IMF roaster also comes with an oversize cooling tray which indicates that IMF is The roaster can load, roast, cool, destone, and blend fully automatically.

The roaster can store up to 1000 flavour profiles.

in-tune and thinking of ways to make a roaster’s life easier.

IMF roasters use only one burner chamber that sits to the side of the roaster.

As the coffee is roasted, emissions leave the drum via a steel duct into the burner chamber to incinerate and purify the hot air. Some of the clean heat in the burner chamber, which would otherwise be released into the atmosphere, is recirculated via a stainless-steel duct back into the drum. Ambient air is mixed into the duct electronically to reduce the heat to the required temperature to heat the beans for roasting, and the cycle starts again.

“This saves us a minimum 30 per cent in gas consumption, which is a huge cost saving, especially in the current economic situation where gas and electricity prices are increasing substantially,” Luke says.

IMF uses its exclusive Vortex and Equaliser roasting technology to roast the

coffee with precision and consistency.

“The Vortex system mixes ambient air into the hot airstream before it enters the roaster via an electronically operated modulating valve, so the air is already at the correct temperature before it enters the drum giving consistently uniform temperature of the hot airstream through the entire roasting process on every roast,” Luke says.

“The Equaliser ensures the same volume of air enters into the roaster. This feature delivers equal volumes of hot air both inside and surrounding the perforated alloy drum surface, giving even heat distribution across the entire surface of the coffee beans, and eliminating any temperature fluctuations inside the drum. Temperature and air volumes can be adjusted according to the coffee blend or single origin via the PLC touchscreen.”

At IMF’s headquarters in Italy, sustainable initiatives are also front of mind. The IMF factory receives 25 per cent of its electricity from solar panels on the roof. Roastquip Director Will Notaras says further upgrades to reduce greenhouse gases is a priority for the factory, as is its continuous research and development on all product lines. He says climate change is “everyone’s responsibility”.

“Not only does the IMF roaster reduce greenhouse gases into the atmosphere, but it also saves roasting companies enormous amounts of money in energy costs, so it’s a win-win situation,” he says.

“When it comes to environmental sustainability, it’s Roastquip’s and IMF’s main focus, with a primary target to continually reduce our carbon footprint.”

For more information, visit www.roastquip.com.au

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INDUSTRY PROFILE

Made for all

In Japanese, the word “Hario” translates to “King of Glass”, but in the coffee world, the brand aims to be the king of coffee brewing equipment for coffee professionals and lovers to access any time, any place.

Hario’s outdoor range includes the Zebrang series with Flat Dripper.

H

ario has been synonymous with manufacturing heatproof glassware for the past 102 years, first selling laboratory products before expanding to household items. Baristas will largely resonate with the brand’s classic filter V60 drippers and coffee siphon, but a new wave of products have evolved as the brand continues to adapt to market needs.

“Hario is well known throughout the world. We have a proud history, but we want to show people that we are a brand that believes in innovation and collaborating with the needs of the coffee community, baristas, our suppliers, and leaders of the industry. We want to use our expertise and experience in crafting to continue making quality products that everyone can enjoy for many years to come,” says John Jang, Hario’s International Department Managing Director.

The Hario Switch is one such product that launched in Japan in March 2019, and infiltrated world markets several months later. This immersion brewing method allows baristas to easily change grind settings, play with different water temperatures, and produce consistent filter brews. It’s even become a brewing device of choice for many World Brewers Cup competitors in their compulsory service round.

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“The immersion brew method with Hario Switch is quick and reduces the risks of inconsistency during filter brewing.

Baristas can also dial-in brew recipes more easily,” says John.

“At Hario, we’ve been so surprised how popular this product has been, so much so that we need more production to keep up with demand, which includes our original glass model and ceramic version and its base colour variations, which have especially been popular in the Taiwanese market.

The Hario Switch has become a popular product in the Taiwanese market.

“We looked into the reasons for its popularity and found that many professionals were using it in their shops and in competition settings simply because it’s user-friendly, delivers a much higher brewing consistency, and is reproducible once you have a recipe and dial in. It’s exactly what baristas want: a consistent, quality driven product to use every day, every time they brew.”

Hario’s outdoor range has also skyrocketed with unexpected growth during COVID-19 when home brewing excelled.

“We believe bringing outdoor brewing products to the market gives opportunities both for coffee lovers to brew coffee during their outdoor adventures and for outdoor lovers to explore brewing good coffee. We hope that this will let more people around the world fall in love with coffee and access good coffee,” John says.

Hario launched the Hario Outdoor series with the outdoor version of essential products such as the metal V60 Dripper, Kettle and Server, as well as the Zebrang series including the Flat Dripper, Handy Coffee Mill, and Coffee Cannister.

“We are expanding the product range to include the Smart G Electric Hand Grinder with its travel pouch, and the V60 Paper Filter Travel Case. The V60 Paper Filter Travel Case is versatile enough to store

Baristas are using the Hario Switch immersion brewing technique to easily change grind settings and play with water temperatures.

Caption

some paper filters as well as the Zebrang Flat Dripper,” John says.

Coinciding with Hario’s product expansion is a new rebranding and logo to distinguish the flagship Hario V60 series from its Master Brand series thanks to simplified packaging colours: orange for V60 drippers and servers, green for filter papers, and blue for V60 kettles.

“We want to make it easier for people to understand the categories we have. We have heaps of brewing products and this new colour coding will make it easier for professionals and every day coffee lovers to access the products they need and want,” John says.

Hario will exhibit at this year’s 10th edition of the Melbourne International Coffee Expo (MICE) on the Bombora stand, which will commemorate the 20th anniversary of the Australian distributor, as well as the 102-year-old history of Hario.

“By exhibiting at MICE over the years, Hario has been able to showcase our products to the Australian market and gather more Hario fans over time. Exhibiting at MICE has always been a great and fun way for us to connect the Hario brand with coffee professionals and coffee lovers,” John says.

“Hario Brew Bar was a great success at MICE2022, and we will be running the Brew Bar again at MICE2023. It was so much fun to have coffee professionals, barista champions

and coffee lovers to gather at our booth and connect over good coffee. I am looking forward to doing that again at our booth at MICE2023 and to meet more coffee lovers in Australia.”

Hario will also use the occasion to formally present its independent Hario Australia headquarters, in which it already has an established website and online shop.

“Australia is leading the world’s latest coffee culture trends, therefore we established Hario Australia in Melbourne.

We would love to collaborate closely with the Australian coffee community to design coffee products with timeless and functional

designs to help everyone find and brew their perfect cup,” says John.

Hario will gradually expand the range of products stocked in Australia, and in time, introduce its teaware, kitchenware, and many other product categories.

“We want to inspire more people all over the world to explore the world of coffee, and we would like to communicate our unique Hario story, showcase our point of difference, and be the preferred coffee equipment provider,” John says.

For more information, visit harioaustralia.com.au

Hario will showcase its range of new and trademark products at MICE2023.

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INDUSTRY PROFILE

Give it a Swirl

Kahlia Wilson is the winner of the Swirl Club Perth heat.

Toby’s Estate explains why this year’s Swirl Club is more than just a latte art competition or an everyday barista showdown. hat began as a lighthearted phrase used internally by Toby’s Estate staff members has become a bespoke knockout style competition with a prize pool this year totalling more than $45,000.

“We started saying ‘Swirl Club’ about three years ago as a way to describe making coffee, to symbolise combining milk with an espresso shot before pouring your latte art,” says Vee Ketsak, Toby’s Estate Marketing Coordinator, and lead event organiser for Swirl Club.

“We knew we wanted to create a fun platform for baristas and coffee lovers to connect in a grassroots environment.

After some brainstorming and trial and error, Swirl Club was born. The first official competition took place in 2022 as a latte art smackdown and was met with an overwhelming amount of positive feedback from guests at the event.”

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This year, Toby’s Estate is kicking things up a notch. The competition is going on a national tour, visiting Sydney, Perth, Brisbane, and Melbourne before accumulating to a finale event at Toby’s Estate’s Alexandria warehouse in Sydney.

“This year’s Swirl Club is about more than just latte art. The competition features six unique challenges that is intended to cover every aspect of what a barista would do on a daily basis,” Vee says.

The competition includes 32 contestants in each heat. First up, is Tulip Stack, a head-to-head round where baristas must pour the most tulip stacks in one go. Sixteen competitors move on to the next round, Closing in 30, where baristas are randomly paired up and must complete five coffee orders. The fastest team moves on to the next round. From there, eight competitors continue to round three, Dial-in King.

Here, competitors get four attempts in four minutes to dial in an espresso coffee with

limited information. Contestants are scored on overall taste, acidity, flavour, finish, mouthfeel.

The top four scoring competitors move onto the Froth Monster round where they must pour six piccolos, distributing foam to a prescribed line. The two losing challengers process to round five, Latte Art Smackdown, to determine third and fourth place. The two winners will go head-to-head in the final round, Triangulation of Doom, to determine first and second place. In the deciding round, the competitors must taste and correctly guess the odd coffee out of three in five flights. The fastest and most accurate barista wins.

“So far, we’ve sold out all three events in Sydney, Perth, and Brisbane, plus extra door tickets on the night. Each event has had 150 to 200 people present. We want these events to be an opportunity for people to interact and for us to connect with the coffee community,” Vee says.

“It’s also a platform for up-and-coming baristas to challenge their skills, and maybe even unravel new talent. I’m sure there’s some shy underdogs out there that the coffee world hasn’t discovered yet.

What we love about the competition is that anyone can win.”

Prizes for each heat include $3000 for the first placeholder, $1000 in prize money to second place, and a $500 cash prize for third place.

Kahlia Wilson, a Barista Trainer of Barista HQ Perth, was the winner of the Perth heat that took place on 25 May at Toby’s Coffee Studio Whadjuk Country.

“To be honest, it took me a while to really soak [the win] in. It was such an amazing experience, and I really couldn’t believe that I won the competition. I actually couldn’t sleep that night because I had so much adrenaline and excitement,” Kahlia says.

Kahlia did most of her preparation at home on a single boiler Breville coffee machine and a $5 bag of beans from Coles.

“I practiced as much as I could using the machine, which was a long process due to the size of the machine, but it was definitely worth it. I was able to do the rest of the preparation at work, as I teach classes on dialling in and taste. Every class I would get a little more involved in the process so that I could really practice dialling in different beans,” she says.

According to Kahlia, the most challenging aspect of the competition was overcoming her nerves.

“It is always so intimidating walking in [to a competition]. The coffee community is so big, so I always get intimidated by the representatives of some of the big gun baristas,” she says.

“After the first round, I realised how supportive everyone is and I really started to have fun with the experience. I never expected to get past the first round, let alone win the competition. I was in absolute shock when I realised I was in the final round.”

Kahlia plans to prepare for the finale by training with talented baristas in Perth to try and learn as many different techniques as possible.

“I’ve continued to practice my coffee skills on my Breville machine everyday but will definitely get some more practice in with commercial grade machines,” she says.

“To be honest, I am just looking forward to being there. I had so much fun at the Perth heat and I am stoked to have a chance to compete in the finals in Sydney.”

The last heat before the finale will take place on 28 September at the Slayer Espresso Showroom in Abbotsford, Melbourne. Each placeholder will receive prizes from event sponsors, including Slayer Espresso.

“What’s really exciting about the way the competition has evolved is that it’s not just about latte art, it’s a holistic approach to barista skills. I think [Toby’s Estate] has done a really great job at gamifying the essential things that a good barista should be able to do,” says Slayer Espresso Product Sales Specialist, Hugh McDonnell.

Manufactured in Seattle, United States,

Slayer Espresso is providing two Slayer Steam EP espresso machines for use in each heat, as well as merchandise and prize packs for event placeholders.

“We’re a company that makes specialty coffee machines for specialty coffee people. Being involved in community run, barista-focused events is a huge honour for us and allows us to speak to our people, while supporting Toby’s,” Hugh says.

“Swirl Club, while it should be taken seriously, is meant to be a relaxed and fun competition. You don’t need to be a Q Grader to participate. I was lucky enough to participate in last year’s events and judge the Sydney and Perth heats this year, and watching Swirl Club grow and blossom has been so rewarding.”

The top eight competitors from each heat are guaranteed entry into the finale in Sydney, taking place on 16 November at Toby’s Estate’s Alexandria Warehouse, which Vee says is “the only Toby’s site big enough to house over 200 people”.

The Swirl Club Finale winner will receive $15,000 cash, $10,000 will be awarded to second place, and $5000 to third place. Event sponsors will also provide bonuses and gifts to the top three winners.

“We’re expecting the finale to be huge.

It’s a great opportunity to get Australia’s best and brightest baristas through our doors for a bunch of fun,” Vee says.

For more information and tickets, visit www.tobysestate.com.au

Slayer Espresso is a proud partner of the Swirl Club events.

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A decade Down Under

I

August will celebrate MICE’s 10th anniversary. It’s time to plan your visit and discover 10 things to see and do at the must-attend event for the Australian coffee industry.

t’s not every day you get to celebrate your 10th birthday. For most people it would consist of cake, birthday candles, and a crossover to your teenage years. For the Melbourne International Coffee Expo (MICE), it’s a celebration of all things coffee.

This year marks 10 years of MICE solidifying connections, testing new equipment, and providing a platform for the entire coffee supply chain to unite. It’s for this reason that the world will descend on MICE from 17 to 19 August in 2023 to celebrate.

“Celebrating this milestone event with the community of largely talented, inventive, and quality-based individuals and companies that represent the best of the industry is truly an honour,” says Lauren Winterbottom, MICE Show Director.

“We can’t wait to show everyone why MICE has evolved to become an exciting part of the Australian and world coffee community fabric.”

This year’s event is supported by some big names in the industry, including MICE Platinum Sponsors Milklab and BeanScene magazine; and supporting sponsors Coffee Tools Distributing, and made by Fressko.

The list of exhibitors rolls over to more than 100 businesses representing all directions of the coffee industry and supply chain – green bean traders, roasters, equipment manufacturers, ancillary suppliers, dairy and dairy alternative providers, and so many more.

With that in mind, let’s break down the top 10 things to see and do at the biggest coffee event in the Southern Hemisphere.

1. RICHEST BARISTA COMPETITION

MICE2023 will introduce the Richest Barista competition, a knock-out format, fast-paced competition designed to exhibit incredible barista talent to the global coffee industry and all the coffee lovers. Baristas will have the chance to win a share of a

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Visit Southland Merchants in Origin Alley for a taste of Brazil.

$40,000 prize pool, which is the richest cash prize on offer for a barista competition final anywhere in the world. The winner will receive $25,000, runner-up will take home $10,000, and third place will win $5000.

Over the three days of MICE2023, baristas will compete in three intense headto-head rounds, Barista, Latte Art and Cup Tasting, that test their overall practical and sensory skills.

The winner will be the last barista standing who has achieved excellence in all rounds of coffee preparation and tasting.

This year’s line-up of competitors features 2022 World AeroPress Champion and former Australian Latte Art Champion Jibbi Little of Jibbijug, two-time Australian Brewers Cup Champion Devin Loong of Ona Coffee, and Australian Brewers Cup finalists Simon Gautherin of Zest Specialty Coffee, but Lauren says the shortlist of competitors is an open field.

“The great thing about this year’s competition is that it’s anyone’s game to win.

Because the three different rounds embrace

three different skillsets, it will challenge even the most established of baristas and likely unearth the talents of someone on the verge of making their industry break-through,” she says.

2. PRODUCT INNOVATION AWARDS

The MICE Product Innovation Awards recognise the best innovations from exhibitors in 2023. The Awards offer the chance for exhibitors to showcase their newest products to the wide-ranging MICE audience. Finalists in the Ancillary Electrical Equipment category are the NanoFoamer PRO by Coffee Tools Distributing, ULTRA RO by Puretec, and Rhino Coffee Gear Spinjet Spray Assembly & Actuator Star 3-EDP by Bombora Coffee + Water Supplies. The finalists for Coffee Preparation Equipment are the Linea Micra

by La Marzocco Home, Toddy Go Brewer

by Bombora, and Franke Mytico by Franke Coffee Systems.

Finalists in the Coffee Accessories

category are The Good Cup by Roast Coffee Packaging, Trimatt ColourStar AQ V by Trimatt Systems, and BioPak Certified Home Compostable Coffee Cup and Lids Solution by BioPak.

3. ROASTER’S ALLEY

Coffee roasters will be presenting coffee in front of thousands of industry stalwarts and coffee lovers. MICE2023 gathers more than 12,000 attendees from across the world, with more than 38 per cent of attendees being café owners looking for the best coffee to offer customers. Roasters that have already signed up for this year’s exhibition include DC Specialty Coffee Roasters, The Bean Cartel, True Artisan Café, Boston Bean Coffee Company, and Monte Coffee Presented By Bean Alliance.

4. ORIGIN ALLEY

MICE2023 will have a national and international traders and growers dedicated section committed to exposing the organisations’ products and services Visit Minas Hill or Southland Merchants for a taste of Brazil, the Federacion de Cafeteros de Colombia (Cafe de Colombia) to try a Colombian coffee, or AustraliaPNG Economic Development Program to discover what tasting notes Panama holds. Origin Alley exhibitors will talk you through their stories with the opportunity to experience in first-person what they have achieved since their inception.

“The biggest advantage will be the

The expo features exciting events such as coffee cuppings, latte art smackdowns, showroom events, and industry talks from international guests.

chance for baristas and roasters to engage with the producers and learn about their skills and farm development that results in the product they use each day,” Lauren says.

5. GET TECHY WITH THE LATEST EQUIPMENT

Every year, espresso equipment suppliers gather at MICE to showcase their best products to cafés, roasters, and coffee lovers.

If you’re in search of top-quality equipment for your café, join MICE2023 and connect with leading brands and distributors, including Coffee Works Express, Espresso Company Australia, Franke Coffee Systems, La Marzocco, Nuova Simonelli, and more.

6. HELP YOUR HOOD

Discover MICE charity partner StreetSmart Australia and show your support by helping CafeSmart fight homelessness.

The fundraising campaign sees hundreds of roasters and cafés come together to help raise funds and awareness for local grassroot homeless charities.

Over the past 12 years, the event has helped raise and distribute more than $2 million across more than 1000 projects tackling homelessness. Speak to CafeSmart staff to see how you can get involved in the 2024 event.

7. AN EDUCATIONAL EXPERIENCE

MICE always provides an opportunity to learn something new, whether it

be developing sensory tasting skills, an understanding about green coffee, roasting techniques or the latest in equipment innovation.

“MICE is a great place to sharpen our skills and deepen our knowledge as coffee professionals,” Lauren says.

8. GO GREEN

To meet rising consumer demand for sustainability, MICE2023 is going green and will feature a range of environmentally friendly initiatives to reduce waste created during the show.

Australian born waste diversion service Reground, social enterprise Co-Ground, and food rescue organisation OzHarvest will all operate modified versions of their services at MICE to optimise efficiency and effectiveness for the trade show’s setting.

9. THE VIBE

MICE is well and truly established on the global coffee event’s calendar. While it’s a wonderful business opportunity, visiting Melbourne is also a chance to explore what makes this unofficial coffee capital so prominent. Take the time to visit the city’s iconic laneways filled with hole-in-the-wall coffee shops, be exposed to the craft of coffee making in the suburban fringes and walk away with a greater appreciation of why this largely consuming nation celebrates quality in every cup.

10. MELBOURNE COFFEE WEEK

When the doors close to the expo each day, it’s definitely not the end of festivities. The Melbourne Coffee Week is a week-long celebration of coffee in the lead up to, and including MICE. Many industry players celebrate the Australian coffee scene by holding or participating in registered events, such as new product celebrations, coffee cuppings, latte art smackdowns, the Monin Cup Challenge, showroom events, and industry talks from international guests.

“For us Melbourne Coffee Week is our best opportunity to meet with both important players in the Australian coffee industry and the consumers who enjoy the fruits of our labour at the end of the coffee value chain,” Lauren says.

To get your tickets, visit internationalcoffeeexpo.com

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CAFÉ SCENE

The café serves a custom Favours Blend from Wolff Coffee Roasters.

FAVOURS COFFEE 109 Barolin St, Walkervale, Queensland, 4670 Open daily 5am — 5pm Customers looking for coffee served with a side of “good vibes” thanks to a hostel-owner and builder should visit Favours Coffee, a new café in Bundaberg, Queensland.

“We like doing favours for people and helping them out, so we thought if we could make a business name out of that, away from the standard or generic ‘bean’ or ‘coffee’ in the name, we could make it fresher,” says Co-owner Kyle Myers.

“This is the same ethos for the colour [of our venue]. We’re not a dark, moody coffee shop, we’re white, we’re light, we’re fresh.”

Favours Coffee opened its doors to the community in June 2022 after Kyle and Co-owner Matt Haimes found the vacant site by chance.

“Matt was doing a job for someone he knew in town who had just bought the property and had said she’d like a café to 88 beanscenemag.com.au

be there. We jumped on the opportunity,” says Kyle.

The coffee served is a custom Favours Blend from Wolff Coffee Roasters, using a three-group Sanremo Café Racer espresso

Favours Coffee is co-owned by Kyle Myers and Matt Haimes.

machine and Mahlkonig EK80 grinder.

“Our Favours Blend is a mix of Brazil and Zambia beans. We were originally use Wolff’s Big Dog Blend, but we switched to a custom blend that has more of a nutty, smooth finish, and is really easy to drink,” Kyle says.

“Wolff has been with us since opening and delivered amazing support throughout the whole process, always steering us in the right direction. We wouldn’t be where we are right now without them.”

Consumers can pair the coffee offering with sweet treats from Little Secrets Bakehouse in Sydney.

“The mocha walnut meringue sponge baked chocolate mousse topped with coffee ganache and walnuts; and the chocolate, marshmallow, and caramel popcorn cookie are definitely fan favourites,” Kyle says.

Favours Coffee celebrated its first birthday on 10 June, offering $1 coffee, giveaways, and merchandise to commemorate the occasion.

“It was wild. There was a line of customers out the door from 5am to 5pm, and we made around 500 coffees. It was so moving to see so much support from the community,” says Kyle.

He looks forward to meeting new customers each day and hopes the community loves the vibe just as much as he does.

“The idea of coffee is a routine for a lot of people, so if we can make sure that first part of their day is good and memorable, then the rest of their day is going to be more enjoyable,” Kyle says.

“We want people to come in and be a lot more energetic when they leave.”

PICCOLO ONE 2/12 Douglas Parade, Williamstown, Victoria, 3016 Open Monday to Friday 7am — 2pm, Saturday 7:30am —1pm, and Sunday 8am — 1pm Piccolo One is a hole-in-the-wall coffee spot tucked down a laneway off the main drag. A colourful landmark and hint to where the good coffee is located, is a vibrant artwork featured on the laneway’s brick wall. It’s here that customers can enjoy their morning coffee on outdoor wooden benches, watch caffeine-craving customers trickle down the unassuming walkway and enjoy some friendly barista banter.

The café uses Merlo Coffee’s Espresso Blend as its house blend, which Piccolo One Owner Natko Kuvacic describes as a full-bodied, medium-dark roast coffee with a rich chocolate flavour. There is also a rotating roster of single origins for adventurous consumers.

“It’s the ideal coffee to start your morning, and it’s our pick when we’re looking to build the perfect espresso martini later in the day.

However you are using it, Espresso Blend is easy to work with and even easier to drink,” says Natko.

Natko first started a relationship with

Piccolo One features vibrant artwork on the laneway’s brick wall.

Merlo Coffee in 2005 at his Croatian restaurant called Dalmatino in Port Melbourne, offering Croatian food and wine by night and breakfast and coffee by day.

Piccolo One’s menu is concise and focuses on quality ingredients to accompany the coffee. The café offers bagels from Balaclava filled with ham, cheese, and pickles with European mayo, a

Lil Something has three locations including a café, kiosk, and coffee cart.

LIL SOMETHING 1001 Anzac Memorial Drive, Taupo, New Zealand, 3378 Open Monday to Friday 6am — 6pm, Saturday 7am — 3pm, and Sunday 8am — 6pm Lil Something Managing Director Casey Brunsdon describes the coffee shop as Taupo Airport’s “best kept secret”, a licenced café with homemade food, local giftware, and award-winning coffee.

“The brand is something I came up with based on the catchphrase ‘we all need a little something’. For me, that ‘little something’ is providing customers with a good cup of coffee before a flight,” Casey says.

Besides the flagship café, Lil Something has two other locations in Taupo’s iconic Spa Thermal Park, home of the Otumuheke Stream hot pools, and a dome fiberglass coffee cart that can be transported to school events, functions, and more.

“We took the [flagship] café on in

locally handmade vegetarian gozleme and a selection of fresh crisp pastries.

“We keep it simple to ensure quick service, so customers can start their busy day with a smile,” Natko says.

“My loyalty will always be to my customers, who are so supportive and trust me to make their morning coffee each day. I love being a part of the community.”

October 2019 and after the first COVID-19 lockdown [in 2020] we opened the kiosk in Spa Park and the coffee cart. When the whole terminal at Taupo Airport was rebuilt in February 2023, we were able to move into a bigger space here,” says Casey.

All food is prepared on site at the flagship café or homemade by Casey’s mother.

This includes sandwiches, scones, cakes, and slices. To keep travelling customers caffeinated, these tasty treats are paired with espresso from Altura Coffee.

“My uncle was one of the founders of Altura Coffee in Auckland, so throughout high school my holiday job was in the factory. I did a two-year roasting apprenticeship and also managed the packaging and distributing of beans. It was a natural fit to choose Altura Coffee across all three sites,” Casey says.

“When people walk into an airport café they typically expect average food and drink offerings, so it’s nice to exceed those expectations and see people’s faces light up when they see what coffee we serve.”

The flagship brews coffee on a Rancilio RS1 professional multi-boiler espresso machine, alongside a Slingshot Dosis grinder and Puqpress automatic tamper.

“We try to keep our workflow as consistent as possible, so no matter who’s using the equipment, our customers will get a great coffee,” Casey says. beanscenemag.com.au 89

CAFÉ SCENE

Crooked Spire mixes urban art culture and friendly banter.

CROOKED SPIRE 71 Victoria St, Midland, Western Australia, 6056 Open Monday to Friday 6am — 2pm, weekends 7am — 2pm What happens when you mix Veneziano Coffee Roasters’ coffee with urban art culture, and serve it up with friendly banter seven days a week? You get Crooked Spire café.

Owner Mike Matich says the Midlandbased café is a communal space for a meeting of minds, and a place where creativity, tunes, and coffee are in constant supply.

“I always wanted to own a hole-in-thewall coffee shop in the city, but I actually did the exact opposite. An opportunity came up to move into an old warehouse space in the eastern suburbs of Perth. I was too afraid to ask my accountant how I was going to afford it, so I just signed the lease, and we went from there,” Mike says.

The name ‘Crooked Spire’ pays homage to the Crooked Spire Church in Chesterfield, England. Made from wood and lead, it was added to the church in 1362, but a lack of skilled workmen resulted in the unique and now famous shape.

The same eclectic, urban artwork can be seen all around the café, with murals created by local artists.

“We have huge Chesterfield couches and timber work benches where customers can enjoy a cup of coffee while admiring the urban art on the walls,” says Mike.

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“It’s a really large space, with a stage off to the side, a large boardroom, a small meeting room, as well as a function room that holds up to 300 people. We can host weddings, parties, church groups, concerts, and all sorts of gatherings.”

Crooked Spire brews Veneziano Coffee Roasters’ Crave Blend on a La Marzocco Linea PB three-group espresso machine, which sits alongside a Mahlkonig EK43, and Mazzer grinder.

“I really love how well-balanced the Crave Blend is and how it cuts through milk. I also love the acidity, and just think it’s a really pleasant-tasting coffee to drink,” Mike says.

The name ‘Crooked Spire’ pays homage to the Crooked Spire Church in Chesterfield, England.

A range of breakfast options helps sustain hungry customers, including Chips Benedict served with poached eggs, bacon, and hollandaise sauce on a bed of potato chips, avocado smash, and buttermilk pancakes.

Mike opened a second Crooked Spire café in Henley Brook in 2022. He says it “embraces the vibe of the original venue” and features grab-and-go breakfast and brunch options, and other light snacks.

“Owning a café is an emotional rollercoaster, but meeting new people every day from all walks of life is so exciting.

It allows you to feel so connected to the community, and I’m thankful for that every day,” says Mike.

STRANDELLO 13 The Strand, Croydon, New South Wales, 2131 Open Tuesday to Friday 6am — 2:30pm, and Saturday and Sunday 7am — 2:30pm James Caruana owned Stranded Deli Café for 10 years before a vacant space became available across the street.

“I started baking sweet treats and pastries at Stranded Deli Café, which took off and was really well-liked by customers.

When a space opened up across the road, I thought it would be great chance to expand the bakery to its own location,” James says.

Strandello café and bakehouse serves a variety of freshly baked breads and pastries including rolls, bagels, and gourmet sandwiches. Customers delight in its spinach and feta pastries and braided pecan pastries. Strandello is also known for its popular apple crumble tarts, and crowd favourite almond and pistachio croissants.

Strandello serves Paradox Coffee Roasters Penny Lane blend to complement its fresh bakery selection. Penny Lane blend features tasting notes of salted caramel, dark chocolate, and cinnamon. The café

Strandello café and bakehouse serves Penny Lane blend by Paradox Coffee Roasters.

also has Paradox single origin coffees on rotation and a range of Paradox coffee beans available for retail purchase so that customers can also enjoy great coffee at home.

“Paradox Coffee Roasters Penny Lane blend is a great fit for our clientele. We tend to drink darker blends around here, so the flavour profile matches what our customers like,” James says.

James is eager to continue growing his two cafés over the coming years. Having lived in Croydon since he was six years old, the café owner says there’s nowhere else that feels quite like home.

“I love talking to people and getting to know the locals, hearing people’s stories and building friendships with the community.

Now, I can do this on both sides of the street,” he says.

LENOX AVENUE

Lenox Avenue, located in Blackwood, offers a stylish and vibrant take on the South Australian café scene. Under new management, the venue has transformed from a more youth-centred display to an environment suited for all ages.

“We’ve kept a bit of the hip-hop music that was there before but it’s definitely more family-orientated now,” says Owner Haroon Ali. Roaster Toby’s Estate has given Haroon a strong foundational support as he grows his business, using the roaster’s Wooloomooloo blend with a La Marzocco Linea PB machine. “[Toby’s Estate] are always there for me.

They’re always welcome to come and say hello,” says Haroon.

The overall feeling of the café does not change as the day goes along.

“It doesn’t matter if you buy a coffee or a glass of wine, we want you to feel cosy,” says Haroon.

The venue is pet friendly for any furry friends that might want to enjoy the outdoor

The menu is a fusion of Mediterranean and Asian cuisine with local flare.

seating area. Customers can also call ahead for table reservations or for larger events.

The café is open for breakfast, lunch, and dinner options. The menu is an inspired infusion of Mediterranean and Asian with some local flare. Popular items include the classic Smashed Avo as well as the Pork Belly Benedict. The food is made fresh inhouse to not only produce the best quality meals but to also endorse local produce.

Haroon started in the hospitality industry

Image: Thomas Lane of Twin Social.

Shop 9, 10-12 Coromandel Pde, Blackwood, SA, 5051 Open Monday to Wednesday 7am — 8pm, Thursday to Friday 7am — 8:30pm, Saturday 8am — 8:30pm, and Sunday 8am — 8pm

as a kitchen hand and has worked his way up to Lenox Avenue just as he envisioned.

“It’s been a good journey and I’ve learned a lot,” says Haroon.

Haroon says the smiles on the faces of his customers are his favourite part of the day, as it lets him know they’ve had a good experience at his café. His dream is to expand to a second location in Adelaide before eventually growing further towards Melbourne and Sydney. beanscenemag.com.au 91

TRAINING TACTICS

Anthony Lawrence is a barista trainer at UCC Coffee.

Serve with confidence

Anthony Lawrence of UCC on myth busting espresso, setting specific espresso service goals and the most important factor – achieving consistency.

T

he words “espresso” or “short black” are commonly displayed on café menus and dining establishments across the globe. Less common to see are the words “thermo-molecularly enhanced caffeine extract”, but whichever way you say it, the humble espresso has been around for decades, and can be traced back to the early 1900s in Milan, Italy. It is used as the base of other popular drinks such as the flat white, cappuccino, macchiato, you name it. Our brew success rests upon the espresso shot.

Modern day baristas are in a much better position to make exceptional espresso than ever before. Grinders and coffee machines produce more consistent parameters that reduce variables between each espresso shot, however, there are still barrier points of entry when it comes to good espresso service, which is the most important part of our jobs. So, how can we tell if what we are making is any good beyond tasting it? What if we don’t want to be tasting every second or third shot to establish how consistently we are extracting our espresso shots? What else is at our disposal to help us understand our espresso shots better?

Myth: You need to taste your espresso to know if it is running correctly.

Fact: You don’t As a trainer for UCC, often during my classes I meet baristas who dislike the espresso part of coffee. The intensity of the taste or the fact they have not tasted a shot they considered “good” can present a challenge when it comes to establishing a consistent quality of espresso. Liking something and being able to make it well are separate things. Of course, it is helpful to enjoy what you are serving but you can still make consistent coffee without having to taste it. This is where coffee’s olfactory sensations can aid you. A barista can use sight, smell and touch to establish if a coffee has been made well or incorrectly.

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Image 1. The top espresso has run too long and is darker in colour. The left cup is ideal with a golden crema. The far right espresso is pale with the crema breaking up rapidly.

Look at your coffee shot during extraction. What colour does it start at? A proper shot should be dark in colour, think a few shades lighter than roasted beans.

Does the texture look rich and structured?

Honey like texture is a good comparison here. If the surface of the espresso is looking rich and shiny, it demonstrates strength and richness, which is essential for the beginnings of a good espresso (see image 1).

How your coffee shot progresses during the extraction phase gives lots of useful information. Try experimenting. Can you tell if the shot has run too quickly or too slowly? By familiarising yourself with the stages of the coffee shot, you can use this to quickly establish the normal range for your

shot to run. This becomes your “baseline” for where you want your shot to sit at during service.

Smell is another great way to check if your shot has extracted correctly and how consistently you are making it. If your shot is extracting to specifications, then the aroma should be strong, clean, and sweet. The lingering aroma should be open and clean to demonstrate a balanced, flavoured shot, nothing dominating that can imbalance the overall flavour of the shot. If your shot is running too quickly, then it will have a weaker and sour aroma, leaving a sharp, almost pinching sensation, in your nose. Too much acidity is another common profile for a shot that has run too

Image 2. Messy residue left over in the basket indicates an underdosed coffee.

Image 3. The top image shows an over dosed and dry-looking coffee bed. The left is muddy and wet looking, and right is what we want our coffee bed to look like after extraction.

quickly. If your shot is running too slow, it will have an astringent, ashy aroma that lingers. This means bitterness, and an overextracted shot.

Touch is another useful sense to assess correct extraction. One of the most important areas a barista needs to perfect consistently, is the first stage of espresso preparation, which is dosing the ground coffee into the portafilter basket. The goal with dosing is to fill the space of the basket within its capacity. This is where your coffee recipe comes to play. For example, imagine your recipe is 23 grams of coffee in, 48 grams of espresso out, and a shot duration

If your shot is extracting to specifications, then the aroma should be strong, clean, and sweet.

of 25 to 30 seconds. The closer you can keep your coffee to 23 grams is essential.

Too little or too much coffee used changes what we refer to as the “brew ratio”. If we dose too low, there is more space in the portafilter basket, and this promotes more water flow through the coffee. It results in a more diluted shot – similar to an under extracted shot. Too much coffee above 23 grams restricts the water flow and creates an espresso that is too intense in flavour – similar to an over-extracted shot.

A coffee scale is good tool to see if you are dosing within the coffee recipe parameters, but if you want to be more time

effective, use your sense of touch is just as effective. If you are dosing to the capacity of the portafilter basket, then the coffee bed post-shot will have a distinct texture, like a firm cake. It will be spongy and soft on the surface and becomes firmer as you compress it. This demonstrates that the water has moved through the coffee bed evenly and removed the soluble material without breaking up the structure that was made when you tamped it. This method can be used quickly between transferring the portafilter to the knock-box without interrupting your workflow or productivity.

If you are underdosing, what will remain will be a very soft, muddy, wet and messy looking coffee bed which, due to the extra space in the basket, has been blown apart by the high-water flow moving through it. This also leaves a messy residue in your basket after knocking out the used coffee bed (see image 2). An overdosed coffee bed will look firmer and drier. Once again, I encourage you to experiment here. Try dosing well out of your recipe range, a good one to two grams over and under and study the results (see image 3).

By using our senses, we can create what I call a 360-degree understanding of the espresso we serve, and begin to see the whole process of what we are creating, which is a beverage based beyond something that needs to only taste good.

If we are cognisant with each aspect of our espresso shot, we can piece it together with more understanding. Next time you are pulling shots, take notice of these areas: colour, aroma, texture and use them to create a more complete picture of what you are serving. I hope this helps you brew with more confidence.

Special thanks to Eman Yu from UCC for helping me with this concept.

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ESPRESSO YOURSELF

Amy Zhang of The Maillard Project is the 2022 ASCA Australian Latte Art Champion.

Qilin

Reigning Australian Latte Art Champion Amy Zhang shares a refined take on a mythical creature that’s detailed, complex, and full of good fortune. ilin holds deep historical roots in Chinese culture. It is revered as a mythical creature associated with auspiciousness, luck, and blessings.

In legends, the Qilin is described as a majestic and noble being whose appearance heralds the arrival of good fortune and prosperity. Therefore, choosing the Qilin as the theme for my coffee latte art not only adds an element of mystery and grandeur to beverages, but also conveys well wishes of good luck and a bright future to customers.

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The visual aesthetics of the Qilin complement the textures and colours of a latte. The Qilin is often depicted as a wondrous creature, typically characterised by its long and elegant neck, deerlike antlers, scales, and lion’s tail. These features blend harmoniously with the soft foam and the hues of coffee and milk, creating a unique and exquisite visual effect. The patterns and designs formed on the surface of the latte resemble the outline and ornamental details of the Qilin, turning the entire coffee cup into a one-of-a-kind piece of art.

Build a clean base, keeping the cup handle at 3 o’clock, and pour the first seven-leaf rosetta at the central point of the cup.

Turn the handle to 12 o’clock and pour four half circles to create clouds.

Turn the cup handle back to 3 o’clock and draw the second set of four half circles at the bottom of the first rosetta. Then, turn the cup again with the handle at 6 o’clock to pour a third set of four half circles to create the Qilin’s scales and neck.

Keep the cup in the same position and pour a five-leaf rosetta, pulling through down the side of rosetta to create the Qilin’s tail. Then, pour another five-leaf rosetta at the base of the first rosetta. Draw a line to finish the Qilin’s neck.

Turn the cup handle to 3 o’clock and pour two short rosettas with four leaves. Draw a circle at the front of the top rosetta to create its mouth.

Create the back legs first, dragging lines using the milk foam as per the image.

Using the milk foam, drag two more lines to create the front legs.

Starting from the top of the tail, draw deer-like antlers and connect them with the mouth. Then, drop an eye in the space between the antlers and the mouth.

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NZSCA

Emma McDougall is the Communications and Administration Co-ordinator of the NZSCA.

Recognition rewarded

The NZSCA recognises two industry pioneers who paved the path for New Zealand’s coffee industry and the sustainable future it now leads. n autumnal gathering in a 10-metre teepee twinkling with fairy lights and ephemeral flickering of a disco ball created the ideal setting for the auspicious Sucafina NZSCA Recognition Awards 2023 at Sherwood in Queenstown.

There was a palpable celebration in the air, and we’re not just talking the aromas from the natural pinots. With the firepit glowing, it was time to meander through history with the introduction of the newly created Historical Recognition Award.

The first recipients were Frances Hollis and Lance Wyatt, absolute pioneers of our coffee history.

Our Masters of Ceremony was David Burton of Jack’s Coffee, a past NZSCA President, and Megan Wyper of Acme Cupco, our current NZSCA President. They took us back to the early ‘80s where the Hollis/Wyatt partnership formed in Mansion House, an office coffee supply company in Auckland. In those early days, they purchased Robert Harris coffee to on-sell to their customer base.

In the late ‘80s, Frances and Lance purchased a three-kilogram roaster, but it didn’t take long to outgrow. The decision was made to build their own 50 kilogram coffee roaster, and Bertha was born.

David recounts meeting Frances and Lance in 1989 “when my brother John asked if I would help them out with their new NZbuilt roaster”.

“They were having a few problems. The cooling fan was blowing rather than sucking and there was insufficient heat generated in the roaster,” David told guests.

The rookie roaster reckonings that were soon rectified.

“We managed to overcome these problems and after discussions, the seed of Burton Hollis started,” says David, who together with his brother John from John Burton Ltd, created Burton Hollis.

In 1995, the foursome team of Frances

Frances Hollis and Lance Wyatt (third and fourth from left respectively) are this year’s Historical Recognition Award recipients.

and Lance, and the Burton brothers, launched Columbus Coffee.

“They truly believe in the NZ specialty coffee industry,” says Roz Cattell, NZSCA immediate past president.

“They believe that we should all be drinking fresh coffee. They have watched the industry grow and evolve over the past 40 years and embraced change. Even though Mansion House was sold to Sara Lee Corporation in 2000 (under the Douwe Egberts umbrella), they remain involved in our industry.”

Shamsi Power of Bean Alliance Group was part of Roasters Coffee in the mid-2000s, a franchise chain acquired by Burton Hollis. Shamsi says Frances was immediately approachable, inspiring, and supportive to her as a young sales rep.

“She impressed upon me the importance of remembering the small details of her customers; the names of their kids, what kind of dog they had, to remain curious and interested in the many different people you come across in this industry.

You can be firm and decisive while remaining warm and down to earth. In

those days, there were not as many women in the coffee industry, and she stood out to me, as a mentor and leader,” Shamsi says.

It’s an ethos that resonates with many.

Both Frances and Lance are still connected to Columbus Coffee. Frances is on the Columbus Board and Lance can be found helping son Aaron at service and distribution company Beverage Services, thinking about the next idea or venture opportunity.

In her elegant nature, Frances accepted the Award and regaled us of moments in time that many of us wouldn’t even have realised or have been born to recall.

Isn’t this what the industry is about?

Recognising the past on which we build a solid sustainable future.

Congratulations Frances and Lance.

It’s a pleasure to belong to an industry that recognises its pioneers and honours their contributions.

For more information on the New Zealand Specialty Coffee Association, or to join, visit www.nzsca.org

beanscenemag.com.au 97

GET TO KNOW

Boram Um

World Barista Champion 2023 Boram Um answers BeanScene’s top 10 rapid-fire questions, explaining what winning the world title was like and where he hopes it takes him.

Name: Boram Um Nationality: Brazilian Instagram: @boramum Company: Fazenda Um Coffee and Um Coffee Co 1. What were you most proud of in your finals routine?

Image: World Coffee Championships.

I was particularly proud of enjoying those final moments on stage. I could feel that it would be my last time at the world stage, and I was so happy with the performance and the amazing smiles from the judges. It was an overwhelming feeling of joy of being there.

2. How many times have you competed?

I have competed in the barista championship since 2019. This was my third time competing on the world stage, after placing seventh at the 2022 World Barista Championship (WBC) and 16th at the 2021 WBC. I was the back-to-back Brazilian Barista Champion for three years.

3. Where’s your family farm located?

Our family farms are in Minas Gerais, and Espirito Santo called Fazenda Um Coffee and Um Coffee Co. Two beautiful distinct regions producing different profiles of Brazil.

4. How did you decide on your chosen coffee for your routine?

As a producer, it is always a dream to serve your own coffee on the world stage but making it perfect for the worlds is quite a challenge. I decided that through my experience and sharing so much knowledge with other producers, we could reach this goal. All the lessons learned with friendly producers in Panama allowed me to choose both of my coffees: Janson Family Estates’ Geisha and a natural Pink Bourbon from Fazenda Um. I based my whole routine around these two coffees to focus on elevating Brazilian coffee quality.

5. Why did you choose to be a barista?

I initially became a barista after we opened our first shop in 2016 and couldn’t find any baristas to work. I ended up working for nine months in the shop as a barista before I could find enough professionals to help. It was a huge learning curve, and it helped me develop the knowledge I have today to bring out the best of coffees we produce in our farms.

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6. How will you use this win to further your career as a barista?

This win is not only for my career as a barista, but to help change people’s perceptions of Brazilian coffee quality and promote baristas in Brazil. I think this is the best way to showcase Brazilian professionalism and quality.

7. How did you celebrate the win?

I was able to enjoy my win together with my family and our team in Greece for a few days in the Greek islands. Resting and enjoying the moment in the sun was incredible.

8. What coffee machine do you use at home?

I have a La Marzocco Linea Mini at home for espressos! I love it.

9. What’s your coffee limit for the day?

About four to five cups.

10. What’s your favourite coffee to make at home?

I do love a classic espresso. For me, it’s the best way to bring out all the qualities of the coffee.

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