Beanscene October 2019

OCTOBER 2019

A World-Class Coffee Magazine

Strength in numbers Upholding a reputation as global leaders La Marzocco goes straight in

Roasters Directory 2019 Dr. Christopher Hendon’s coffee chemistry

Dairy in danger

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@baristasforbaristas

SWEETNESS ISN’T OUR THING.

AT LEAST 5X LESS SUGAR THAN OTHER CAFE ALMOND MILKS

OCTOBER 2019

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contents UPFRONT

10 NEWS 14 STUFF ON THE SCENE

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RECYCLING IN ACTION

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PART OF THE THEATRE

CAFETTO BARISTA PROFILE

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TAKING STOCK

Detpak provides a closed loop solution to coffee cup waste

The latest must-have products

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KNOWLEDGE LEADER

FEATURE NEWS

INDUSTRY PROFILES

Dr. Christopher Hendon on the impact of water chemistry

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CELEBRITY CHEF

Guy Grossi celebrates traditional methods of coffee making

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ON THE FRONT FOOT

How Toby's Estate balances innovation and growth

29 SPEAKING THE SAME LANGUAGE

Fairtrade gives PNG producers access to advanced training

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HEART OF THE LAND

Riverina Fresh farmers connect to the specialty coffee world

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A NEW DIRECTION

Gloria Jean's provides franchisees with a fresh start

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THE COFFEE ENTREPRENEUR

An excerpt from Instaurator's new book on business strategies

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A NEW ALTERNATIVE

Califia Farms launches its Oat Barista Blend for the café market

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SWEET SUCCESS

Why a teaspoon of sugar is not necessarily a bad thing 4

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Mikael Jasin finds common ground in Indonesia

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THE PLACE TO BE

Ona Coffee joins Melbourne's coffee community

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DAIRY IN DANGER

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2019 ROASTERS DIRECTORY

Why climate change is threatening Australian dairy production A comprehensive list of Australian and New Zealand roasters

92 MICE2020

Welcome to Roasters Alley

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COFFEE WITH A CONSCIENCE

St Remio opens a Coffee Cupping Lab in Rwanda

104 ORIGIN

Cofi-Com highlights shade cover in Jamaica

TECHNOLOGY FOCUS

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STRAIGHT UP

Behind the scenes on La Marzocco's KB90

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TO A HIGH DEGREE

The Rancilio Specialty RS1 makes its mark

Roasting Warehouse launches a new site in a transparent way Unleashed Software unveils its inventory management system

106 TECH TALK

To DIY or not? Service Sphere asks the question

SKILL BASE

108 ESPRESSO YOURSELF

Jibbi Little creates Little Red Riding Hood latte art

110 TRAINING TACTICS

Mocopan Coffee's Babin Gurung on bitterness and how to avoid it

112 R&D LAB

Dr. Monika Fekete puts roasted beans under an electron microscope

CAFÉ SCENE

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CAFÉ SCENE

Around Australia

115 TEA SCENE

Tea roasters of Wuyishan

116 ASCA

Celebrating off-stage champions

117 NSCA

Why education comes first

118 E-SCENE

Fans of the magazine

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MONICI

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COPERCHINI

PA N

PANETTIERI

vershoot o c e n e c S n Bea

PUBLISHER Christine Clancy christine.clancy@primecreative.com.au MANAGING EDITOR Sarah Baker sarah.baker@primecreative.com.au JOURNALISTS Ethan Miller ethan.miller@primecreative.com.au ART DIRECTOR Blake Storey DESIGN Kerry Pert, Madeline McCarty

Toby's Estate Coffee Roasters 32-36 City Rd, Chippendale NSW 2008 www.tobysestate.com.au

BUSINESS DEVELOPMENT MANAGER Camilo Molina camilo.molina@primecreative.com.au

The October edition of BeanScene is our biggest for the year – due in part to the size of our Roaster’s Directory that returns for its sixth edition. This reference has become a bible resource for café owners and suppliers.

With the stage set for a bumper edition, it seems fitting that we reached out to one of the industry’s most respected and largest specialty coffee roasters, Toby’s Estate, which has plans to expand further to South-east Asia, and the Middle East.

For this cover shot, however, it was over to the Sydney suburb of Chippendale to shoot a range of coffee images in the roaster’s dedicated café and roastery.

“Toby’s Estate has such an extensive array of coffees to present, but we were drawn to the simplicity and beauty of its espresso and filter coffees,” says BeanScene Editor Sarah Baker.

The featured coffee was from Toby Estate’s August single origin line-up. The espresso was a natural processed Catuai varietal from Myanmar A Lel Chaung of the Shan region.

“We have been supporting Myanmar since the beginning of its rise. This has been our second year working directly with its producers,” says Toby's Estate Marketing Manager Gillian O’Brien.

“To us, it is important to take the time to visit the people in different villages, see their farms, their families, understand their successes and challenges, and enjoy drinking a cup of their coffee with them.

“More rewarding still is witnessing the continuing evolution of the coffee as these producers refine their newfound skills. We believe this is due to the passion and expertise of our people and their commitment to consistency and quality.”

Sydney photographer Jeff Mackay was on hand to capture Toby Estate's quality coffee on the day of our shoot. He enjoyed playing with the different textures of the venue, and the contrast of the yellow nipplefruit floral arrangement that gave the final image the “pop” it needed.

“It was intriguing to see what goes into getting the right shot for the cover image,” says Gillian.

Strength in numbers “Toby’s Estate barista Joseph Jo showcased his precision on the bar to help ensure we got the right shot in the right moment. After three hours, countless angles, and multiple brews later, Jeff has captured a beautiful bright image.”

OCTOBER 2019

Upholding a reputa tion as

A World- Class Coffee Magazi ne

global leaders

La Marzocco goes

straight in

Roasters Directory

2019

Dr. Christopher Hendo n’s coffee chemistry

Dairy in danger

30 ISSN 1449-2547

9 771449 254002

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beanscenemag.com.au

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CHIEF OPERATING OFFICER Zelda Tupicoff zelda.tupicoff@primecreative.com.au DESIGN PRODUCTION MANAGER Michelle Weston michelle.weston@primecreative.com.au CLIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au PHOTOGRAPHY Jeff Mackay, Blake Storey, Lanny Huang, World Coffee Events, Ona Coffee, Toby's Estate, Thomas Pegoraro, Allan Yeh of Code Black Coffee, ASCA, Josh Griggs CONTRIBUTORS Jibbi Little, John Russell Storey, Babin Gurung, Maurizio Marcocci, Emma McDougall, Kieran Westlake, Dr. Monika Fekete, Bradley Cahill and Mafalda Moutinho, Riley Evans HEAD OFFICE Prime Creative Pty Ltd 11-15 Buckhurst Street South Melbourne VIC 3205 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.

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

Dr Monika Fekete is a chemical scientist with a passion for coffee. She is the Founder of Coffee Science Lab, Australia’s first independent scientific coffee consultancy. She has collaborated with innovative coffee companies, roasters, and competition baristas, helping them underpin coffee research and development projects with solid scientific principles. Monika regularly hosts workshops around putting coffee science to practice. She also works for the Department of Food and Agriculture Innovation at Monash University.

Babin Gurung is the Suntory Coffee New South Wales Barista Trainer. With a Masters degree in accounting from the University of Southern Queensland, the only numbers Babin crunches these days are extraction and dose times. He came to Australia from Nepal 11 years ago to study, fell in love with coffee, and hasn’t looked back. Babin has worked at many different cafés in Sydney, and now enjoys sharing his coffee knowledge and skills to help build a new generation of baristas.

Rawirat Techasitthanet, also known as Jibbi Little, is originally from Thailand and lives in Sydney, Australia. She is a barista, latte artist, and roaster at Jibbi Little Roasting Co. She is also the designer and creator of the Jibbijug milk pitcher. Jibbi has worked in the coffee industry for the past 10 years. She is a five-time Australian Specialty Coffee Association (ASCA) NSW Latte Art Champion, and is the 2019 ASCA Pauls Professional Australian Latte Art Champion.

Jibbi is also a Q-Grader, competition judge, and founder of the Jibbi Academy.

Maurizio Marcocci lived in Milan and attended the Università Cattolica del Sacro Cuore, where he completed a Masters of Economics and International Relations. He has distinct qualifications from Italy as a Certified Coffee Taster with an Espresso Specialist Certificate. Now, as the Managing Director of Service Sphere, Maurizio has grown the business to become an industry leader in the sales and service of coffee equipment in just 10 years.

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.

A word from the Editor

OUR MASTER CHEFS

S

ome aromas are distinctive. I can smell the buttery crispness of Lune croissants 50 metres away as my feet take me on a direction I hadn’t intended, but now, I feel I must. Freshly cut grass on a sunny day tells me spring has arrived, and hand sanitiser is one of those sterile scents I unfortunately associate with hospitals. However, I never tire of the aroma of roasting coffee beans.

I can pick that nutty, chocolatey, warm browning scent hundreds of metres away from a train platform, or as I drive into an industrial estate.

That’s exactly what happened when I visited Ona Coffee in Canberra this past month. As I peered through the glass window from the café into the roastery, I was met with the familiar faces of Ona’s star team: roasting master Sam Corra, Coffee in Good Spirits talent Danny Wilson, marketing guru Jordan Montgomery, and newly crowned ASCA Central Region Barista Champion Hugh Kelly, who presented me with a delicious topsecret espresso of ahead of his winning competition campaign.

As I got the official tour through the roastery, cupping lab, competition practice room, herbarium, and dispatch centre, the magnitude of what this specialty company achieves was evident, topped off with Sasa Sestic’s 2015 winning World Barista Championship trophy sitting proudly in the reception. The talent of this roaster is a shining example of why Australia’s coffee culture is so revered, and it’s not the only one, as shown in our 2019 Roasters Directory of more than 850 listings. Some businesses come and go, but many more continue to open, and we welcome them into a community fuelled with passion, skill, and mastery.

Some will argue anyone can roast a bean, but I’d argue a roaster is as skilled as a painter that starts with a blank canvas and creates a masterpiece.

A roaster must navigate a roast profile as precise as possible to enhance the best flavours and aromas from a particular origin, and do justice to the farmers who tirelessly work to support their families and help sustain our industry. Without them, we’d have no beans to roast in the first place, no coffee magazine to produce, and certainly no coffee to drink.

But at the other end of the supply chain, our roasting community has a big responsiblity to uphold the quality of that precious produce for thousands of consumers, and continue to push the boundaries of what’s possible. So many proudly do it and for that, I say thank you.

SARAH BAKER

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

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Because origin matters.

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NEWS

ONA COFFEE WINS TOP THREE IN CENTRAL REGION BARISTA CHAMPIONSHIP FOR FOURTH YEAR RUNNING

Hugh Kelly of Ona Coffee has won his fourth ASCA Central Region Barista Championship.

Hugh Kelly of Ona Coffee has won the Australian Specialty Coffee Association (ASCA) 2020 Central Region Barista Championship for the fourth time.

Alex Murfet of Ona Coffee Sydney placed second and Theveshran Moodley of The Cupping Room

by Ona Coffee placed third in the competition, held at Fine Foods Sydney from 10 to 11 September.

This marks the fourth consecutive year Ona Coffee has taken out the top three spots in the Central Region Barista Championship.

“We’ve got a good quality-driven

culture at Ona,” Hugh says. “Everyone is genuinely passionate, obsessed, and pushing each other.”

Frankie Shi of Infinity Coffee Roasters won the ASCA 2020 Central Region Cup Tasters Championship.

Alice Park of Pure Brew Co won the ASCA 2020 Central Region Latte Art Championship.

Anthony Sofatzis of Ona Coffee won the ASCA 2020 Central Region Brewers Cup. The Northern Region Championship, covering Queensland and the Northern Territory, will be held from 5 to 6 October at Latitude Coffee in Queensland.

The Southern Region Championship will take place at St Ali’s Port Melbourne roastery from 26 to 27 October.

The Western Region Championship will round out the regional competitions at Optus Stadium in Western Australia from 16 to 17 November.

EAT DRINK DESIGN AWARDS ANNOUNCES 2019 NOMINEES The 2019 Eat Drink Design Awards shortlist has been announced, revealing some of Australia’s most exceptionally designed cafés.

Organisers say this year’s selection includes a diverse array of spatial environments found in unexpected corners of the country, including homely suburban cafés, country bars, inner-city fine dining restaurants, hotels in the wilderness, shopping centre diners, and airport eateries.

“Australia’s reputation as a drinking and dining destination has

Campos Coffee’s Gasworks in Queensland is nominated for Best Café Design in the 2019 awards.

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been helped by the great design happening here. This shortlist is a survey of the exceptional quality and diversity in the design of our region’s hospitality industry,” Jury Chair Cassie Hansen says.

Best Café Design nominees are Industry Beans York Street and Saint George Dining in New South Wales; Marchetti 545 and Campos Gasworks in Queensland; Sisterhood in Tasmania; Via, Lobbs Café, Saint Dreux, A Café Called John, Dagwood Deli, St Ali, Veneziano Café, Mr Robertson,

Monash University Sable Drop Café, Hanna’s, and Rustica Melbourne Central in Victoria; and Newbie in New Zealand.

Other categories for 2019 are Best Restaurant Design, Best Bar Design, Best Hotel Design, Best Installation Design, Best Retail Design, and Best Identity Design.

The awards will be announced at a cocktail event at the Metropolis in Melbourne on 12 November, hosted by chef, restaurateur, and television personality Matt Moran.

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NEWS

ELIDA ESTATE MAKES HISTORY WITH US$1029 PER POUND PRICE AT BEST OF PANAMA AUCTION After setting a new record for the highest score in the 2019 Best of Panama (BoP) competition in May, Elida Estate’s natural Geisha has done it again in the BoP auction on 17 July, selling for US$1029 per pound (about $1464).

Buyers of the coffee are Japan’s Saza Coffee; Taiwan’s Black Gold, OK Lao, Haaya Gourmet Coffee, HWC Roasters, and On The Up; Britain’s Difference Coffee; America’s Klatch Coffee, Willoughby’s Coffee & Tea, and Dragonfly; China’s Coffee Tech and Grand Cru Coffee; Malaysia’s The Hub Coffee, and Australia’s Aroma Coffee.

Mike Perry, BoP judge and Head of Klatch Coffee, says Elida Estate’s natural processed entry left a great impression on him at the judging table.

“I think every judge has different things that blow them away. This year, the natural really stood out. It was so sweet, with candy flavours coming out.

But that didn’t replace those traditional flavours. Instead, it added something new,” Mike says.

Australia’s Campos Coffee bought

Elida Estate’s natural Geisha sold for US$1029 per pound in the Best of Panama auction.

the second-placed Esmeralda Special Jaramillo in the washed Geisha category for US$233 per pound.

Elida’s top-placing Green Tip Geisha in the washed category sold for US$331 per pound to Saza Coffee, On The Up for Che Coffee, and Haaya

Gourmet Coffee.

Hosted by the Specialty Coffee Association of Panama, BoP is an annual competition for Panamanian coffee growers to expose their quality coffees to the international market.

NATURAL PROCESSED COFFEES DOMINATE CUP OF EXCELLENCE MEXICO AND BURUNDI Natural processed coffees have won the Mexico and Burundi Cup of Excellence (COE) competitions, marking the first time a natural processed coffee has won in the latter.

Finca Santa Cruz’s natural Geisha received the highest score in the history of the Mexico COE with 93.04 points.

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Finca Santa Cruz from the Chiapas region won the 2019 Mexico COE with a score of 93.04 for its natural Geisha. This marks the highest score in the history of the Mexico COE.

“Today, we experienced the taste of winning in the Cup of Excellence. I receive this with deep satisfaction and a lot of pride, [raising the bar for] Mexican coffee,” Owner Cruz Jose Arguello Miceli says.

The coffee was sold in two lots, one for US$35.50 per pound to Supremo Coffee, and the other for US$35.40 per pound to Maruyama Coffee, Sarutahiko Coffee, and Yamada Coffee.

In Burundi, Gatukuza washing station in Ngozi won with a score of 90.13 for its natural processed Bourbon. It was the only coffee the international jury scored 90 or above.

Nolan Hirte from Proud Mary Coffee Roasters describes his COE judging experience as a “reset for coffee”.

“This was so exciting to see another side of what Burundi can offer,” Nolan says.

“There was the classic bright and juicy apricot coming from the washed bourbon with loud berry notes and that sparkling acidity – delicious.

Contrasted with the depth of the naturals with big tropical fruits ranging from pink to orange, like guava and mango and watermelon. [I’m] so excited for Burundi and what is to come.”

The Burundi COE auction took place on 19 September.

2019 Grant Recipients Antra Svarcs, Megan Moss + JANEVA

In celebration of the ever emerging arts, music and fashion scene of Melbourne, the Grinders Grant has been established to support talent From The Streets of Melbourne and provide them $25,000 to kick start their creative careers.

As we come closer to announcing the 2020 grant recipient, Grinders Coffee congratulate and wish the very best for the 2019 recipients. We anticipate that there is much more to come from these three incredible talents.

STUFF ON THE SCENE

Stuff on the scene ENVIRODRY TOWELS

For three years, Envirodry has provided eco-friendly towels to a variety of businesses, from salons to hostels.

Eco-friendly towels are a great alternative for businesses which have a high volume of laundry and are looking for something with a better environmental outcome than washing, drying, folding, and replacing cotton towels.

Seeing the sorts of towels being used at most cafés and restaurants, either dirty or simply looking like it due to large stains, Envirodry was inspired to launch a towel specifically for the steam wand. It took many different samples and sizes of fabric before finding the right combination, with the towel’s textured finish and thickness key to its performance. After three prototypes, Envirodry has an eco-friendly steam wand towel ready for the market.

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

ROCKET’S CRONOMETRO SHOT TIMER The brand new Cronometro models by Rocket Espresso Milan have landed at Espresso Company Australia.

The Cronometro is a minimalist shot timer that subtlety illuminates when making espresso and then very cleverly camouflages itself when not in use, retaining the simplicity and elegance Rocket is known for.

The inclusion of Rocket’s new shot timer will help you achieve and deliver the best espresso possible by matching your shot times and extraction volumes together. The Cronometro feature is a wonderful new addition to the already best selling Giotto and Mozzafiato V and R models.

For more information, visit www.espressocompany.com.au or call 1300 326 326.

THE REAL MILKSHAKE CO Since beginning its journey nearly five years ago, product innovation has been key to the success of The Raw Liquid Sugar Co. From developing natural syrup flavours that pair perfectly with coffee to a liquid sugar pump system to dose the precise amount for a perfect sweetness balance, attention to detail has always been vital.

Catering to intense customer demand, The Raw Liquid Sugar Co set itself the task of developing a natural milkshake syrup range to complete the picture. After six months of taste profiling and making a lot of milkshakes, The Real Milkshake Co was born. Premium ingredients and a double strength formulation means less syrup is required for each serve, which means less sugar for the consumer. Big taste without all the sugar. It’s a win-win.

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

RICH’S CAFÉ WHIP Made with coconut milk, Rich’s Café Whip is a new vegan and dairy alternative whipped topping that Rich’s says beverage consumers have been craving. The product has a light and creamy texture with vanilla and dairy notes as well as a hint of coconut.

This plant-based whipped topping is perfect for foodservice businesses to respond to demands of dairy avoiders and health benefit seekers. Rich’s Café Whip also makes light work for foodservice businesses with different product application methods – used in cream whipper with just three simple steps pour, shake, and serve; used in its liquid state for blended or layered beverages; spiced up with season by adding flavours and syrups; and scooped out and used frozen.

Easily build a better beverage program by topping off coffee and cold brew, mouth-watering milkshakes, indulgent ice cream, sensational smoothies and more with Rich’s Café Whip.

For more information, visit www.richproducts.com.au or contact customerserviceanz@rich.com

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SLAYER ESPRESSO STEAM EP Slayer Espresso started out by questioning machine extraction methods. Now, it has considered how to improve high-volume turnover with quality output. Its answer is the Steam EP, a machine with excellent build quality and design at a reduced price point.

The Steam EP is a commercially evolved machine and is equipped with heaps of performance features. This includes simplicity in the user interface, multiple programmable shot volumes via push button, zero to four seconds of pre-wetting, a massive drip tray, electronic solenoid steam valves, multi boilers, and the ability to easily monitor service intervals – this machine is an absolute workhorse.

Slayer has a network of international distributors and technicians ready to help you out.

For more information, contact sales@slayerespresso.com

THE ARTISAN ROASTER The Artisan Roaster is here. With more than two decades of experience in the coffee industry, author David Rosa has written a comprehensive book that reveals all the secrets of the trade. A modern bible for every aspiring roaster, business owner, and coffee fanatic, The Artisan Roaster is packed with essential, practical advice, hilarious anecdotes, and fascinating facts on all things coffee.

Providing the expert tips to hit the ground running in the exciting coffee industry, The Artisan Roaster covers everything needed to know to run a professional, rewarding business. This ranges from choosing a great location, fitting out a coffee roastery or café, and managing staff, to sourcing, roasting, and blending specialty coffee.

With a limited edition run of only 1000 copies, The Artisan Roaster is available for purchase worldwide from www.theartisanroaster.com, www.booktopia.com.au, and select book stores and coffee roasteries.

For more information, visit www.theartisanroaster.com

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KNOWLEDGE LEADER

DR. COFFEE Christopher Hendon of the University of Oregon is one of the world’s foremost experts in coffee science. His coffee-related work has been published in the book Water for Coffee in 2015, and numerous journal articles dating back to 2014.

Christopher’s coffee chemistry 16

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Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality.

D

r. Christopher Hendon’s current employer, the University of Oregon, touts him as “Dr. Coffee”.

He’s an expert in coffee science, and his research into how water chemistry and grind temperature affect flavour have been used and discussed on stage at the World Barista Championship (WBC) many times.

But everyone starts somewhere, and Christopher tells BeanScene when coffee first appeared on his scientific radar, he wasn’t aware of its complexities.

“I was the typical customer who thought they knew something about coffee but really didn’t know anything,” Christopher says. “A lot of people have had some interaction with the science of coffee, even if it’s as rudimentary as knowing there’s a molecule in it that makes them feel energetic. But coffee’s actually pretty complicated, which makes it a playground for scientists.”

While he’s a Melbourne native, Christopher’s interest in coffee didn’t flourish until studying at the University of Bath in the United Kingdom. There, he befriended Maxwell Colonna-Dashwood of the local Colonna & Small’s café.

“I enjoyed learning about the coffee industry and Maxwell was interested in science, so we started to share our experiences and knowledge,” Christopher says. “We decided to combine the two topics and explore water chemistry. It was something that we could easily test and taste the difference of in the shop.”

Maxwell took what they learnt from these early studies and applied it in the 2014 WBC. Christopher also published their results in the 2014 journal article “The role of dissolved cations in coffee extraction”, and the two co-authored a book titled Water for Coffee in 2015.

“In a nutshell, coffee has finite acids which you can taste and are acted upon by various different minerals that exist in water. If you’re looking to taste all of these acids, you’re going to want to have a really low mineral composition.

However, you probably will not enjoy the full force of less-developed coffee and will require some mineral composition to help moderate the flavour in the cup,” Christopher says.

“Water composition actually has quite a profound impact on coffee. It determines majorly what happens during the extraction, and afterwards, how you’re

Christopher’s work on water chemistry was presented

by Maxwell Colonna-Dashwood at the 2014 WBC.

going to perceive that cup, those flavours, contained within the liquid.”

This means the same coffee brewed in regions with disparate levels of water hardness can have different tastes, which can be a positive and a negative.

“There’s lots of variables associated with water. For instance, roasters use it when they’re determining their own coffee’s quality, but there’s going to be a misalignment between what they and the end customers taste if a different water has been used to brew it,” Christopher says.

“On the other hand, one of the beauties of the whole industry is that, independent of where it’s roasted, there’s still a local terroir aspect to coffee, in the sense that where you brew it is going to impart some of the regional flavours into that cup.”

Now that Christopher understood the role of water composition, he looked into how to optimise the grinding process.

“Our experiments initially started with how grinding coarser or finer affects cup quality. Controlling the shape and size of the fine particles is extremely important for determining the cup quality, so we looked into ways to change their size and consistency,” Christopher says.

“We noticed that if roasted coffee was cooled below 0°C, when that coffee was passed through a grinder, the diameter of the fines became a more homogenous, predictable, unified size.”

He says this – combined with the benefits of prolonging the coffee’s freshness – helped pique the industry’s interest in frozen coffee. This paper

was published in Scientific Reports (2016), “The effect of bean origin and temperature on grinding roasted coffee”.

With a better understanding of the role of water composition and grind size and temperature, Christopher set out to build a mathematical model that baristas could use to reproduce the same shot time after time while reducing wastage. Christopher will present this model, alongside the rest of his work, when he tours Australia for Toby’s Estate Coffee Roasters’ Knowledge Talks series in November 2019.

“Everyone in coffee has tasted a lot of espresso shots they really dislike.

But when you find a tasty recipe, you would like the confidence that you can reproduce that exact shot hundreds of times,” Christopher says.

“Our goal with the model is to allow flavour reproducibility, not homogenisation. To do that, we need to understand what could give rise to changes in flavour for a given shot of espresso or filter coffee, some of the obvious ones being changes in water temperature, chemistry, pressure, grind profile, and dose, for example. These are the intuitive parameters that baristas navigate every day.”

One of the key values that needed further experimentation was extraction time. To figure this out, Christopher ran the model and compared it to espresso shots brewed in a lab setting by Studio Ali Manager Michael Cameron.

During this experimentation, Christopher was able to identify that a degree of microscopic channelling –

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KNOWLEDGE LEADER

water finding the path of least resistance through the puck – would occur when too fine a grind was used, causing different sections of the puck to under- or overextract. Due to this, switching to a slightly coarser grind at a slightly lower dosage led to extremely high extractions, running in much quicker time. Christopher says this can potentially reduce a café’s coffee wastage by up to 25 per cent.

“The critical finding in this is – with certain parameters set – the barista can use a low dose of coffee, around 15 grams ground relatively fine, and the shot can run as fast as seven seconds, but still taste phenomenal, and the extraction yields are extremely high with very low shot-to-shot variability,” Christopher says.

He acknowledges that reducing coffee usage in consuming countries has potential negative implications for producers. However, he assures BeanScene that he also runs projects aimed at maximising value of coffee waste products at origin, and that increasing reproducibility in a café only serves to strengthen the industry and consumption as a result.

While the mathematical model intends to help baristas identify and reproduce

the ideal espresso recipe post-brewing, Christopher and his team have now turned their attention to predicting the flavours of green and roasted beans.

“It would be powerful to be able to predict whether a particular Ethiopian coffee may have that rare pineapple flavour. Moreover, is this flavour coming from a molecule that we could detect prior to roast?” Christopher asks.

“Once we have that, we’ll be able to more accurately understand the emergence of flavours, without having to roast the coffee. Buyers could use this to look for green coffees that contain good potential, and then it’s up to the roaster to not ruin it.”

To do this, Christopher’s team is employing machine learning, a subset of artificial intelligence (AI), using large databases of molecules to train a computer to “taste” and predict the flavours of chemically complex green coffee.

“We need AI for this because, from a chemical perspective, it’s not clear what piece of the molecule – the structure, composition, or our receptors – gives rise to the flavour or smell,” Christopher says.

“It’s difficult to predict the potential for this technology in the coffee industry.

I can imagine a system that would be able to perceive what is in the cup, and then be able to self-dial in its own coffee based on flavour profiles made using chemical analysis in real time. So there’s potential for automation, but, at least in our studies, the human in the café is not as much of a variable as people think.”

Like his other research, Christopher is excited for this machine learning application to take on a life of its own.

“When I first ground frozen coffee and looked at water chemistry, I didn’t realise the impact it would have – all these people in competitions freezing their coffee and adding minerals to their water,” Christopher says.

“I just thought it would help everyone to understand why coffee tastes thin in soft water and chalky in hard water locations.

I don’t know what’s going to happen with this new research. If it helps us inform our understanding of flavour, or just captures the curiosity of the coffee industry in general, that’s good enough.”

Christopher will tour Australia for Knowledge Talks from 7 to 12 November.

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

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FOR THE LOVE OF FOOD Guy Grossi is an acclaimed Melbourne chef, restaurateur and food personality who celebrates his Italian heritage through the extension of the Grossi brand of venues, including Florentino, one of Melbourne’s most iconic dining venues beginning in 1928.

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CELEBRITY CHEF

The people’s chef Australia’s godfather of Italian cuisine, Guy Grossi, speaks to BeanScene about Melbourne’s early coffee culture, family traditions, and why reinventing the wheel is the key to longevity in the hospitality industry.

I

n the 1950s, Lygon Street, or “Little Italy” as it’s known in Melbourne, was a bustling street of Italian migrants hanging outside coffee bars, reading the newspaper, and smoking cigars. On a Sunday, Guy Grossi’s father, Pietro Grossi, a Milanese migrant, would take his son to Lygon’s Caffe Sports bar and converse with everyone he passed.

“Dad knew everyone on the strip. He’d chat and talk to the boys and we’d always get a cappuccino. It was always a delicious experience, and probably my first taste of coffee as we know it today,” Guy recalls.

“Coffee back then in Melbourne was more simple. Coffee was coffee. It was an important part of Melbourne’s culture – and breakfast and morning activities – but it wasn’t given any consideration of how good it could be. Generally it was Italian branded. There wasn’t the myriad of roasters we see today.”

Back at the family home, coffee was made with a Bialetti device. At nighttime or in the afternoons there would always be a pot of coffee on the stovetop. The next morning, the leftover coffee would be put in a pot with some milk and a couple of spoonfuls of sugar, warmed up, and given to the kids to drink for breakfast. Guy says it was best soaked up with a leftover piece of cake or bread.

“Interestingly, if we look at what’s happening in the coffee scene now, we’ve got a lot of people embracing old traditions.

You can’t beat the Bialetti,” Guy says.

“Filter was something people used to frown upon because it was always so terrible.

Straight away, they’d get this image of American diners with coffee pots sitting on the counter, trying to keep warm for hours – of course something like that can’t taste good. But now, we’re discovering that filter coffee is one of the best ways to really taste the nuances of a coffee.”

In today’s sophisticated coffee market, Guy says consumers emphasise the importance of quality and won’t accept mediocrity.

“An espresso needs to be decent with

By Sarah Baker a good crema and great flavour, not just a bitter hit,” he says. “With milk, the coffee has to be creamy and rich with a lovely caramel flavour and nuttiness to it, so that when your teaspoon shakes around in the cup you can hear that thumping hollow sound of the milk that’s emulsified with the coffee that’s in there.”

Guy enjoys an espresso in the morning and another in the afternoon. While he says there’s certainly a scientific and technical side to making a good coffee, the rest comes down to having a good product, preparation, and execution.

“ONCE UPON A TIME YOU MIGHT HAVE GOT AWAY WITH AVERAGE COFFEE, BUT NOT ANY MORE.” “You wouldn’t buy dodgy meat and expect to have a good dish in the end. If you want great beef you buy great beef, and it’s the same with coffee,” Guy says.

He has enjoyed memorable coffee experiences in New York, San Francisco, and London, largely thanks to the rise of Aussie expats taking their love of coffee to developing coffee cities. However, he says there’s no place like home when it comes to our coffee standards, with Melbourne and Sydney’s esteemed reputations thanks to the cities’ melting point of cultures that have been embraced by the population and their overall fascination with great coffee.

“When you’re in other parts of the world they make jokes saying ‘OK, you’re from Melbourne, better make sure the coffee is good’,” Guy says.

“In Australia, people have always

asked themselves how we can we get the coffee better. Now, they don’t accept coffee that was roasted months ago.

They’re demanding something fresher and more information on where their beans come from.”

As such, Guy says consumers have embraced locally roasted coffee, and knowledge that their coffee is not bought below the cost of production.

“We’re inquisitive. Let’s know we are actually supporting farmers that grow a really decent product by giving them a little more for it and encouraging them to work harder to produce a better quality by processing in a more clean, stable, sustainable environment. I think people have really embraced that philosophy over the years, and that’s pushed the quality up,” Guy says. “Like anything else, once your game goes up, it’s hard to look back.”

The same rule applies for the coffee served at Grossi Florentino in Melbourne.

Guy works with Chris and Peter Nikolakopoulos at Kaffeina Coffee to develop a six-bean blend for maximum intensity and complexity in the cup with the right balance of flavour for his Melbourne customers.

“I wasn’t sure at first why we need so many different beans but they convinced me. They use beans from different provenances around the world and the end result is something we think is pretty special,” Guy says.

“In a restaurant, the coffee is the last thing people have and if you don’t do it well, it can spoil a great experience.

Some people make an emotional investment to come for a three-to-fourhour dining experience, and others will just spend 10 minutes and walk in off the street for a coffee. If you can’t impress them with a coffee, then you’re in trouble. Is there enough competition around? Of course. Once upon a time you might have got away with average coffee, but not any more.”

Guy knows all too well the challenges and competitive nature of Melbourne’s

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CELEBRITY CHEF

hospitality scene. His father started Café Grossi around 1989 and it has taken the city of Melbourne on an incredible culinary journey over the past 20 years.

“There was a lot at stake but we’ve been very lucky,” Guy says, sharing a picture of himself and his sister Liz Rodriguez with their dad outside the café. “It’s a oldie but a goodie.”

Cooking has always been a part of the Grossi family lifestyle. His first memories are visiting his mum in the kitchen, asking for something to eat. It didn’t take long before his requests turned into actions, with Guy cleaning beans and chopping onions to help out.

“If mum was making pasta everyone would gravitate to her and want to be involved. Dad liked to cook at home as well. He was a chef so on his days off he’d sometimes jump in and annoy my mother because he’d destroy the whole kitchen with his mess, but it was always a lot of fun.

We ate in the kitchen and we cooked in the kitchen,” Guy says.

On weekends and school holidays, his father would drag him to work to help out. Guy was quite young but his passion for food and involvement in cooking was immediate.

“Dad told me not to become a chef and

to keep going to school. I would say, ‘I’m going to come to work with you’ and he’d say ‘no you’re not you’re, that’s too easy’.

Eventually, I was allowed to go to work with him.”

At 15, Guy embarked on a chef’s apprenticeship, and his career progressed from there. He tried to enforce a similar restriction upon his children Carlo and Loredana, but like their determined father, they’ve found that hospitality is where they belong.

As for Guy, he’s busier than ever, reinventing new dishes for the restaurant, nurturing the new generation of chef talent, cooking with international guest chefs – most recently Diego Rossi from Milan – playing “good cop” as a judge on My Kitchen Rules, and hosting the cup viewing dinner as part of the official Melbourne Cup tour, an event Guy has hosted for the past 17 years. This year, Grossi Florentino will also host a Melbourne Cup Eve lunch, and Guy might just make an appearance at this year’s race that stops the nation – in his chef whites rather than his suit.

“Working as a chef is very rewarding from a satisfaction point of view, almost like instant gratification when you make something you’re really proud of, you give it to someone, and they love it. It

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Guy started his chef’s apprenticeship at age 15 and continues to work at Grossi Florentino.

makes you feel good. Being hospitable, looking after people, and making them feel welcome and respected is such a warm, wonderful thing to do,” Guy says.

“I find cooking very therapeutic and I love the challenge of coming up with something new – this roasted pigeon dish I’ve reinvented this morning is going on the specials list tomorrow and who knows, it might become part of my repertoire.”

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INDUSTRY PROFILE

On the front foot BeanScene talks to Toby’s Estate about how the established coffee roaster continues to grow and innovate while maintaining its quality and connection to origin.

N

ot many coffee roasters have the capacity or expertise to produce seven different single origins a month, but Toby’s Estate is one of them.

Equating to more than 80 micro-lots per year, General Manager Jody Leslie says Toby’s Estate’s robust single origin program is “a commitment to quality and really supporting the specialty nature of single origins”.

“To me, the real value comes from our relationship-focused purchasing approach, as well as our green coffee program which holistically integrates different ranges in quality and profiles specific purposes,” Jody says.

“We’re not just going in and taking the cherry off the top. We’re making a real difference through both our volume business – the blends – and single origin programs.”

On the ground, Toby’s Estate runs several programs to improve the lives of its producing partners and their communities. The best-known of these is the Las Nubes Daycare Centre in Guatemala, for which the roaster has raised more than $34,000 to date through its Knowledge Talks series alone.

Other programs include raising funds for Misuku Hospital in Malawi to purchase much-needed medical equipment and hospital beds, and many more Jody says will start by the end of the year.

“That is what [green bean buyer Charlotte Malaval] cares about.

Throughout the year, she builds and maintains long-term, sustainable relationships with our coffee suppliers around the world,” Jody says.

“She ensures we can have a consistent supply of quality coffee in the future by understanding how we can support our partners in terms of infrastructure or community projects. We want to have a positive impact on people’s lives because this is how we will be

sustainable as a business.”

A member of the roasting team joins Charlotte on each trip to origin, ensuring the team shares the same vision and understanding when sourcing and developing its coffee.

“Our quality and consistency come from investment from start to finish.

We’re focused on getting the best quality possible from the farm, and ensuring our roasters are aware of what we’re trying to achieve with each coffee,” Jody says.

“Throughout the whole supply chain, there’s a lot of places you can influence quality in the cup. As an industry, we’ve focused a lot on the farm in this regard and are aware of the barista’s ability to get it right or wrong. We don’t, however, bring as much attention to the importance of the roaster.”

To highlight the nuances of roasting, Toby’s Estate released the second volume of its Shift series in September. The Shift series intends to challenge preconceived notions surrounding specialty coffee.

Volume 1 was released in early 2018 and aimed to change perceptions of coffee quality from different producing

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Toby’s Estate educates its consumers with detailed recipe cards served with its coffees.

countries, Brazil in particular.

“Shift [Volume 2] is specifically focused around perceptions and preconceived notions of roasting techniques. We work directly with farmers who are continually innovating and experimenting with different processing methods and varieties. But as an industry, are roasting techniques evolving to get the best out of what these coffees have to offer?” Jody says.

Shift Volume 2 includes three bags of the same coffee, sourced from producer Emilio Lopez Diaz of Finca La Cumbre in El Salvador, each roasted to a different profile, and an associated game to challenge how players view the impact that roasting techniques has on the coffee.

“Our roasters are passionate about quality, consistency, and innovation.

We want to look at things differently, not only in Shift, but across all our coffee,” Jody says.

With so many coffees passing through its roasteries, Jody says Toby’s Estate is able to maintain its quality and consistency through the passion and expertise of its people.

The roaster employs 14 Q Graders across its business, not only in roasting and green bean buying but also sales and finance.

Toby’s shares this experience with its café customers through recipe cards developed specifically for each of its coffees to help baristas consistently achieve the best result possible. These

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recipes include dosage, grind size, extraction times, and yield dependent on age, and explain how changing these factors will affect the coffee.

“Knowledge and passion for coffee runs deep in our organisation and is in everything we do,” Jody says.

“The team lives for coffee and are surrounded by other people who feel the same, which means their ability to work together is quite strong. They all have the same vision and agenda to raise the bar and bring special coffee to the world.”

And that it has. Toby’s Estate has expanded throughout Asia, with operations in Singapore, Indonesia, the Philippines, and Kuwait. The roaster has further plans for South-east Asia, and within the next 12 months, will open its doors further in the Middle East, with flagships opening in Saudi Arabia, the United Arab Emirates, and Qatar.

“This expansion supports our vision to be a global specialty coffee brand and provides opportunities for our people to be exposed to different markets,” Jody says.

At home, Toby’s Estate has focused its expansion on geography, entering new markets instead of consolidating in the same locations.

“Today, you can get a Toby’s coffee almost anywhere, from Albury all the way up to Cairns. While we continue to grow in the cities of Australia, we’re also quite proud to take specialty coffee to some of the wider, underserved regions of Australia,” Jody says.

Toby’s Estate has also increased its presence in Adelaide. “It’s early days, but our Adelaide business is building strongly. We plan to further support different states by adding people and resources where it makes sense,” Jody says.

“Some people think of us as a Sydney roaster, which isn’t necessarily the case. For instance, we have a second roastery in Perth, where we roast for the local market which allows us to get fresher coffee to our customers in Western Australia.”

While Toby’s Estate has grown significantly over the past two decades,

Toby’s Estate’s robust single origin program consists of more than 80 micro-lots per year, sourced from green bean buyer Charlotte Malaval.

“TODAY, YOU CAN GET A TOBY’S COFFEE ALMOST ANYWHERE, FROM ALBURY ALL THE WAY UP TO CAIRNS. WHILE WE CONTINUE TO GROW IN THE CITIES OF AUSTRALIA, WE’RE ALSO QUITE PROUD TO TAKE SPECIALTY COFFEE TO SOME OF THE WIDER, UNDERSERVED REGIONS OF AUSTRALIA.” so has the wider coffee industry.

With more roasters popping up, Jody recognises that the market is becoming saturated.

“I think competition is good for business, but at the moment, the challenge is how it’s affecting pressure on pricing,” she says. “When you’re all selling coffee to the same market, some compete on price and pay for it elsewhere.”

Jody says this can impact quality as less-established roasters try to recoup

costs, or they pass the pressure on to the farm level.

“We all know the coffee industry is facing problems with sustainability, and conditions are getting worse. The price paid to farmers should not be going down. If anything, it should be going up,” she says. “We need to protect our industry, or in 30 years there won’t be enough specialty coffee full stop.”

However, Jody says it’s not all negative. With increased competition can come a greater need to innovate and

stand out in the market. Toby’s Estate, for instance, has looked at emerging trends in the industry, such as demand for dairy alternatives and cold brew, and found ways to accommodate.

In September, the roaster launched a preservative-free, ready-to-drink cold brew highlighting an Ethiopian single origin.

“Consumers are looking for greater convenience and cold brew could be the new kombucha,” Jody says.

“The challenge for the industry is to still hold onto that specialty nature of coffee.”

With the Australian coffee industry bigger than ever, and the rest of the world’s also on the rise, Jody says Toby’s Estate will continue to stand out due to its experience, quality, and the passion of its people.

“At the end of the day, customers are looking for consistency and brands they trust. Toby’s has proved it can deliver,” Jody says. “We’ve shown over a number of years that we have integrity and the coffee knowledge we have is unmatched.”

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

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Speaking the same language Fairtrade is providing small-scale producers in Papua New Guinea with access to advanced training to improve the quality and consistency of their coffee.

– produce good, green berries with dense flavour. The coffee in PNG is definitely very exotic for me.”

While PNG is capable of producing interesting and high-quality coffee, Hernando says its producers are lagging behind other countries due to a lack of access to information.

“The people here use different customs and traditions, and their technology is not necessarily the biggest and best equipment,” he says.

“They have good environmental conditions that can produce top quality coffee, but it’s necessary to share more information with small producers.

Colombia has knowledge it can share with PNG and other [producing] countries, and vice versa.”

Hernando and Fairtrade Producer Support and Relations Officer Will Valverde ran intensive training sessions with a group of Fairtrade-certified producers during his trip. These courses covered best practices in coffee picking,

drying, fermentation, and storage, as well as education on why these processes are used instead of just how to do it.

Hernando says much of this information was new to the producers.

“It was like a revelation for them, and for me, it was also very exciting because it’s almost like travelling to another planet where things are done differently. When I was picking with the producers, it was fascinating because they did it completely differently to how we would in Colombia,” Hernando says.

“It’s definitely difficult to produce top quality coffee in PNG. They need more access to information and for consumers to be aware of the importance of supporting them.”

He adds that the producers take pride in what they do and are willing to work hard to improve their coffee quality.

“This is my first experience working with Fairtrade, but I can already see the producers are very interested in and curious about new knowledge,”

Images: Josh Griggs/Fairtrade ANZ

N

ot long ago, Papua New Guinea was one of the leading suppliers of coffee to Australia, providing more than half the nation’s imports. However, after PNG gained independence in the 1970s and quotas and duties were lifted off other origins in the 1980s, Australia began looking elsewhere to source its coffee.

This led to a decline in PNG’s coffee production, a drop Fairtrade says is falsely attributed to the nation’s coffee quality.

Due to this, its single origin potential is often overlooked.

Fairtrade works with smallholders and cooperatives in PNG to improve their farming practices and the reputation of their coffee. In June 2019, Fairtrade arranged for Hernando Tapasco from the Coffee Quality Institute to travel to PNG to share his extensive and scientific agronomy knowledge with producers.

Hernando, who has a background as a producer in Colombia, considers PNG coffee different to any other country’s.

“You can find spice notes like cinnamon, cloves, and coriander seeds, or flavours like caramel, vanilla, and sugarcane. Then in another region of PNG, you can find citrus or lemongrass.

It’s very difficult to find this [array of] flavour in other countries,” Hernando says. “In my country, the classic Colombian coffee has a bright acidity, clean cup, and chocolate or hazelnut tasting notes. For me, [PNG has] more complexity in the flavours.”

Despite this diversity, Hernando says PNG appears to only grow a few varieties of coffee. He names Mundo Novo, Red Bourbon, and Caturra in particular.

“These are traditional varieties and [have] the micro cultures to obtain top quality,” Hernando says. “The environmental conditions too – high altitudes with different temperature ranges

Coffee Quality Institute’s Hernando Tapasco talks to PNG producers about scientific agronomy practices.

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“THE TRAINING PROVIDED US WITH CONFIDENCE. IT REALLY EXPLAINED THE PROCESS OF FERMENTATION, AS WELL AS CUPPING. COFFEE BUYERS WOULD TELL US OUR COFFEE HAS THESE DIFFERENT FLAVOURS OR NOTES, BUT THIS SESSION REALLY TAUGHT US WHAT THIS MEANS.”

Lina Nolo of the Keto-Tapasi Progress Association cooperative.

Hernando says.

The main hurdle he had to face was the language barrier, communicating the detailed information to farmers in a way they could understand.

“There are many institutions, scientists, and researchers in different countries, but unfortunately, they’re rarely willing to travel to other regions to communicate their inventions or discoveries,” he says. “That’s why I’m grateful Fairtrade gave me the opportunity to share my knowledge and experience with the producers of PNG.” One of the farmers who participated in Hernando’s training was Badi Darepi of the Nenuma cooperative. He says the sessions will help him enlighten his cooperative about best farming practices.

“Fermentation [knowledge] is very helpful. The farmers are already doing some of these processes themselves, but they don’t really know why they are doing it or how it works. Now, we can share this information and think one step more scientifically about the processing,” Badi says. “The training provided us with confidence. It really explained the process of fermentation, as well as cupping. Coffee buyers would tell us our coffee has these different flavours or notes, but this session really taught us what this means.”

Lina Nolo, the women’s representative of the Keto-Tapasi Progress Association cooperative at the training, says the experience will improve the coffee her cooperative produces.

“I thought that we were making an organic, nice, clean coffee, but after the training, I realised that we haven’t looked after some of our coffees as carefully as we could have,” Lina says. “Especially the ripeness. We’d pick the coffee [too early],

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but I now know what colour we should be looking for. I’ll teach [the rest of the cooperative] how to use the equipment, properly dry their coffee, and all the other processes.”

She says it’s important smaller producers share this information with each other.

“Our group always encourages one another,” Lina says. “I am very interested in going back to teach my old mama. Our only resource is coffee, nothing else, so we need to make the best quality possible.”

James Nop of the Untpina cooperative says the smaller farmers he works with in particular will benefit from the information presented at the training.

“Untpina is not a big cooperative.

There’s a small number of farmers we’re trying to develop,” James says. “The training that I attended today with my colleagues and team members, I will bring

back and teach to them.”

Hernando says he’s thankful to Fairtrade for their invitation to PNG. “For me, it’s very important to share as much information with producers as I can.

PNG coffee is definitely very good, but it’s not only because of the environmental conditions. It’s the people too. They’re very kind, friendly, and want to do a good job,” Hernando says. “[Providing] this knowledge to small producers is very important, especially if they’re going to be able to deal with threats to sustainability, like low coffee prices and climate change. Coffee producers around the world may speak different languages, but if we can teach each other, it puts us on the same page.

The coffee language is international.”

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

Badi Darepi of the Nenuma cooperative attended Hernando Tapasco’s training session on best farming practices.

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INDUSTRY PROFILE

The place to be Ona Coffee is joining the Melbourne coffee community with a Brunswick café, headquarters, and training academy set to open in 2020.

M

elbourne is often touted as one of the coffee capitals of the world, alongside the likes of Seattle, London, and Milan. This is in no small part due to the city’s many specialty roasters emphasising innovation and development, community engagement and education, and coffee quality and sustainability.

However, there are roasters across Australia that share these values. This is why for Canberra-based Ona Coffee opening a location in Melbourne has been at the top of the agenda, Founder Sasa Sestic tells BeanScene.

“When I got into coffee, it was because I was inspired by Melbourne and the roasters there,” Sasa says. “At the beginning, we felt handicapped or disadvantaged by not being a part of that scene. But being so isolated in Canberra meant we could bring our own identity and vision to coffee.”

While Ona already has several wholesale accounts in Melbourne, the roaster hadn’t established an office or headquarters in the city. Marketing Manager Jordan Montgomery says a

physical location would provide this and help Ona become more of a household name among Melbourne consumers.

“We enjoy a great reputation throughout Australia and overseas, and are especially excited to continue growing our local community with a new site in Melbourne,” Jordan says.

“We’re excited to have a space where people can learn about us, try our coffee, and have a personal experience instead of just reading about Sasa or buying our coffee online.”

Despite a desire to contribute to the Melbourne coffee scene, the Ona team was not willing to settle until it found the right location. It eventually did on Ovens Street in Brunswick.

“When I started coming to Melbourne, the cafés in South Melbourne, Fitzroy, and Brunswick especially stood out to me. We were hoping to be in an area where specialty coffee has a long history,” Sasa says.

“I always was and still am impressed by these beautiful old buildings in Melbourne, with high ceilings and rooftop windows. It was important to us to find one of these premises with a nice, vibrant character. We found this

location – a classic Brunswick sawtooth warehouse – and said to each other, ‘this is the place’.”

The 450-square-metre site sits between Anstey and Brunswick Stations, around the corner from Sydney Road, and has in the past housed furniture and art studios. Sasa says they intentionally looked for a location off the main road.

“Something I love about Melburnians is that they are willing to go the distance and seek out these special places, so there’s a lot of great cafés that are off the main streets,” he says.

“We’re happy we found a place we believe represents Melbourne coffee culture that we can combine with our own heart and soul. We’re very excited to be a part of the community and share the unique profiles people look for when they come to Ona cafés and shops.”

Ona Coffee General Manager Tom Beaumont says the Brunswick location is well suited to the values held by the Ona community.

“The community connection throughout the northern suburbs of Melbourne is particularly strong. The area and building is welcoming to all

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Street artist Art By Dev created this mural at Ona Coffee Melbourne’s new Brunswick site.

walks of life,” Tom says.

“There’s so much we can access from this building at arm’s reach, whether that’s woodworkers, electricians, artists, or pottery. There’s also many cafés and coffee friends in the area. That local reach is appealing and adds to the character of the building.”

To design the venue, Ona has reached out to Brunswick-based Breathe Architecture, the firm behind Seven Seeds and Bibelot among other hospitality venues, and the nearby Nightingale 1 housing model.

“The Nightingale project is epic. But it’s also not overly done and has a real focus on sustainability,” Tom says. “We want to carry that across to our venue and do our best to maximise the use of repurposed or recycled materials.

“It’s still early days, but a good term to describe our plans for Ona Coffee Melbourne would be as a ‘coffee sanctuary’. We want to create a comfortable and inviting space that will complement what’s already here – the exposed brick and natural lighting – instead of trying to change the character of the building.”

The open space will allow the team to be flexible with how it develops the café, though Ona Coffee Retail Manager Caity Reynolds says a high-end espresso bar will be front and centre.

“We want to offer a really interactive experience with the barista, where

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people can come and ask questions, to learn about the coffee and where it’s come from – the whole process of getting the bean from the farm to them,” Caity says.

This focus on interaction will also be implemented in a walk-in retail area that’s more than “just a shelf on the wall”.

“We’ll have a space where people can walk in, pick things up with their own hands, and have a close look at it,” Caity says. “While they’re exploring the retail section, they can learn about the coffee they’re buying, instead of picking something up, putting it in a bag, and off they go. We want them to understand the story behind it, particularly the coffee beans, and our work with the farms through Project Origin.”

While coffee will be the main attraction, Caity says a fully fitted out commercial kitchen will elevate Ona Coffee Melbourne from espresso bar to a full café experience.

“We’ll have a big focus on vegetarian and vegan food and local sourcing. It will be similar to the quality you’d expect at The Cupping Room [in Canberra], but we’d be tailoring the menu to suit the local demographic,” Caity says. “Brunswick has such a diverse demographic, and we want to create a space where anyone can come in and feel comfortable.”

While Ona Coffee Melbourne will

take a community-centric approach, Tom says the roaster’s existing wholesale clients will also benefit from the increased presence.

“We have a loyal customer base here who have been enjoying our coffee for many years and have been very committed. The new venue will be hugely helpful to wholesale operations, not only due to increased support on the ground, but as a place they can come to chat, engage, and share their experiences,” Tom says.

“We’ll also have exciting facilities revolving around training and education incorporated into the venue – for both public and wholesale. Ona has a strong drive on education and training, headed up by Training Manager Hugh Kelly, which is focused on sharing that with the community.”

With a location now confirmed, Tom says the team can turn its attention to making Ona Coffee Melbourne a reality – and intend to do so in early 2020.

“It’s taken us a while to find the right place and we’re not going to rush this now,” Tom says.

“We’ve got an opportunity from the get-go to think sustainably about all the decisions we make and to tie them into our values – innovation, community, and excellence.”

For more information, contact melbourne@onacoffee.com.au

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INDUSTRY PROFILE

Heart of the land Riverina Fresh has been producing dairy products since 1922.

Twenty local farmers are responsible for its award-winning milk and hope to continue their profession for generations to come.

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he morning sunrise casts a pink glow over Simone and Neil Jolliffe’s property in Wagga Wagga, New South Wales. It’s a frosty start to the day at 3°C but the 250 Holstein Friesian cows lined up for the morning milking don’t seem to mind. They take their orderly position one behind the other like they’re waiting in line for a footy finals ticket. Like any diehard fan, there’s a bit of argy-bargy to ensure a prime position, but they all get their turn in the herringbone dairy, with the reward of a feed for their efforts.

“If the cows have a full belly, they’re happy,” Neil says. “We feed them as much grass and hay as we can, and they get about eight kilograms of grain each day.”

Neil and Simone are used to the early starts, dirty aprons, and the free-flying faeces. Their farm has been delivering Riverina Fresh milk for the past 19 years.

The Jolliffes’ farm is located in the heart of the Riverina region, an area known for its perfect balance of climate,

land profile, and close proximity to Riverina Fresh’s production facility.

“Time is everything. There are lots of little variables that impact the composition of the milk and its overall quality. That’s why Riverina Fresh prioritises a fast turnaround from farm to processing and bottling,” Simone says.

At the factory, Site Manager Kim Williams, a dairy industry veteran and Riverina Fresh employee of six years, oversees the daily manufacturing operations. Tankers from surrounding farms arrive every few hours full of milk cooled to 4°C. First, the product is homogenised to break up the fat particles for even distribution. It is pasteurised and standardised to consistent fat and protein levels, and then filled into blown bottles for shipment within 24 to 48 hours. Kim says he started in the dairy industry handbottling and packing 72 bottles per hour.

Now, automated filling equipment helps him produce thousands of bottles of milk in the same timeframe.

All milk is tested for bacteria levels

and composition, with the finished product reassessed for taste, textural properties, and functional performance.

The MilkcoScanFT120 measures the content of proteins, fats, and lactose in each batch of milk. A phosphotase test measures pasteurisation, and a Mettler Toledo measures the level of pH, an important indicator of impurities, spoilage, and compositional change.

For milks like Riverina Fresh’s Blue and Gold brands, a further test on a commercial coffee machine measures the ease of texture and strength and hold time of the foam.

Riverina Fresh CEO Rob Collier says the Australian owned company is committed to supplying premium products that meet the needs of its customers and has been doing so for the past 97 years. It has seen many changes over that time, including the move back to an independently owned and run business and a volatile dairy market, but the one thing it remains proud of is its commitment to farmers.

“We have 20 farmers under the

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INDUSTRY PROFILE

Riverina Fresh has been producing dairy products since 1922 from its facility in Wagga Wagga.

Riverina Fresh umbrella. We’re big enough to be good at what we do and small enough to regularly talk with the individual farmers and keep them informed on the business, market movements, and our outlook. Our farmers are a crucial part of the Riverina Fresh family,” Rob says.

“We all want to be part of something.

While some farmers wave their product goodbye at the gate, wondering if it’s turned into milk or milk powder, we have a brand that our farmers can identify with and get close too. In the coffee world, this means we invite our farmers to events like the Melbourne International Coffee Expo (MICE) and have some of the country’s best roasters and baristas come on farm visits to meet our suppliers and learn about dairy farming and milk production first hand.”

Rob attended MICE2013 within a few weeks of taking over Riverina Fresh. He talked to the roasters and learnt pretty quickly that not only was milk very important to them, but that Riverina Fresh was one of the industry’s most revered milk suppliers.

“It was a time when the market was pretty challenging for retail milk, with

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home brand milk being sold for $1 per litre. I knew that our farmers had a high-quality, consistent product, and that it was well regarded in specialty coffee.

I was confident that we could further engage the specialty world,” Rob says.

Initial collaborations took place with premium roasters like Dukes, Danes, and Toby’s Estate who brought Riverina into their circle to better understand the role of milk in specialty coffee. Further collaborations followed, including St Ali, Axil, and Ona Coffee.

When Rob first approached Neil and Simone and the other Riverina Fresh farmers with the idea to supply their dairy produce to the specialty coffee industry, he was largely met with blank faces. Rob convinced them of the strong growth market where quality and consistency were valued, and they haven’t looked back.

“It’s been such a great opportunity for us. We do what the baristas do with coffee – understand all the parameters to what makes a great product, then do our best to measure and control them,” Simone says.

While the specialty coffee industry celebrates quality milk in many of the country’s top-end cafés and coffee competitions around the world, Rob says there’s no doubt Australian dairy farmers are doing it tough.

“The drought and industry-wide milk shortages have seen market pricing increase in recent months, and farm gate prices are at historical highs. However, even with these movements, farmers’ costs of production are at unsustainable levels, primarily due to the input cost of feed and water,” Rob says.

The reality, he adds, is that dairy farmers are shutting down their

Milk is collected daily from surrounding farms and delivered direct to Riverina Fresh’s factory where it is processed and bottled fresh.

Neil and Simone Jolliffe on their dairy farm in the heart of the Riverina region of New South Wales.

businesses in droves because they can’t farm sustainably any longer.

“Hundreds of farms have closed across Australia in the past 12 months.

Our guys are hanging in there and we’re supporting them and working with them closely, but the key challenge is access to water,” Rob says. “We need an urgent focus from relevant industry bodies and government to unlock workable, cost-effective access to water from our irrigation systems.”

Over at the Burn family’s 1100-acre farm, located 39 kilometres east of Deniliquin, bordering Blighty in New South Wales, the effects of the drought are not so obvious on the surface, but Jo Burn says it’s one of the most noticeable changes in her 17 years of farming.

“Looking out our window, I see green grass, thanks to recent autumn rain, which is key to the success of our business. We make money when we make our own feed, but we are at risk when we rely on a volatile feed market. Currently there’s no-one in our area making close to what they need in feed due to the lack of water. They’re all buying it,” Jo says. “Our current volume of rainfall is not sufficient to support the amount we need on an annual basis to produce close to six million litres of milk per year.

What we need is surface and groundwater access.”

Jo and her husband Phil are long-standing suppliers to Riverina Fresh.

When Jo made the sea change to Deniliquin to join Phil and his family’s farm in 2002, the area was thriving with dairy farmers because of its close proximity to grain, fodder, and irrigation. These days, Jo says the future of the farm is reliant on the progression of the Murray Darling Basin, one of the largest and most complex river systems in Australia.

“We are in drier times, which is why an irrigation district was set up in our country. But unfortunately there’s lots of politics behind the management of water, inconsistencies, and miscommunication. It’s extremely complex.”

What’s clear, however, is Jo’s line of communication to Rob and the team at Riverina Fresh, and the coffee industry she and Phil have come to love and support.

“When we joined Riverina Fresh as suppliers in 2010, we had a family meeting and decided to put our faith in Rob and the team and his bold idea to focus a key part of our supply to the specialty coffee industry. It’s turned out to be the right decision for our farming future,” Jo says.

Jo is a full time mother to Mitchell, 3, and Daniel, 7, and a passionate farmer. The hours are long, the labour is hard, but she and Phil are happy to continue their farming passion with support from Australian consumers.

“We are proud of our product. It’s a reflection of our hard work, and if it isn’t supported, farms will continue to disappear under financial pressure. We control so much on this side of the farm gate but we’d love to see more people understand the work involved in dairy production,” Jo says.

“We hope people see the value in supporting regional communities and farming families, so that people can continue to enjoy high-quality Australian produced milk and food well into the future.”

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

INDUSTRY PROFILE

A new direction

Gloria Jean’s offers franchisees the opportunity to grow their own businesses while providing support and access to information on the latest industry trends.

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any Australians play with the idea of being their own boss, though few take the plunge and start their own business. For sisters Gail Gipp and Leeanne Thompson, the opportunity presented itself when their local Gloria Jean’s café in Gympie, Queensland went up for sale in 2015.

“My husband and I were looking to move to the area as the part of our sea change. I’d just left my previous job, so the timing was perfect,” Gail says. “Our parents had always run hospitality businesses that we both worked in while growing up, so we had some experience.”

Leeanne says she and her sister had always wanted to go into business together, and that dream became a reality after keeping an eye on the location for close to seven years.

“We thought we could run it much better than it had been in the past, and always drank Gloria Jean’s coffees, so we were big fans of the brand,” Leeanne says.

Gloria Jean’s first arrived in Australia from the United States in 1996, where it was quickly adopted by the community.

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Gloria Jean’s launched its Toastinis toasted panini range in August 2019.

Within six years, Gloria Jean’s had opened 185 stores in the country, owned and operated by more than 100 franchisees. The chain now consists of more than 300 coffee houses and a headquarters based in Australia.

The store has also proved to be successful for the sisters, who now operate another two in Queensland, and are adding a fourth in Townsville to their portfolio.

“Our enthusiasm for what we do shines through. We have a passion for our business, love our customers and staff, and act like a family. I think that translates to our customers,” Leeanne says.

“Another good thing about being in a franchise is that it’s a recognised brand. You don’t have to go out and sell your product.

The community knows who you are and what you offer.”

Gail adds that building a solid and reliable team has meant she and her sister can leave the store and be sure it runs smoothly.

“We have a great team of staff, some of whom who have been with us since the beginning,” she says.

“We’ve probably only been able to take on so much because we have such a good team established at our Gympie store.

That’s allowed us to be absent for quite

long periods at some points. There’s also a lot of support coming from Gloria Jean’s.”

The Gloria Jean’s franchise model means its stores are independently owned and operated, though franchisees still receive training and support from its main office. Leeanne says signing with a franchise means she and her sister are not left behind in a shifting industry.

“We’re kept up to date with new trends and innovations, such as new roasts and menu revamps. They’re essentially delivered to us, so we don’t have to go out and source them or risk something we don’t know will work,” Leeanne says.

“We have an Operations Manager that keeps in touch with us regularly and if we ever have any problems, we know we can contact them and they will sort it out.”

Earlier in 2019, Gloria Jean’s rolled out a rebranding across its stores that pays tribute to the brand’s heritage.

Gail says customers like the new look, especially the new uniforms and logo, modelled after the originals.

“They’ve really come to the forefront of coffee innovation too. They’re doing lots of market research to determine what people actually want and the best way to offer it,” Gail says.

The Gloria Jean’s house blend still uses

Gloria Jean’s house blend now features a lighter roast profile to accomodate comsumers’ changing preferences.

the same beans but has shifted to a lighter roast profile to accommodate consumers’ changing taste preferences. The blend of coffees from South America and Indonesia contains mud cake dessert notes, choc orange highlights, and caramel sweetness coming through at the end. Leeanne says the change has boosted Gloria Jeans’ coffee credentials.

“They’ve looked at the roast profiles across their beans, and the new coffee blend has even taken out awards,” Leeanne says.

“It’s been good to be able to pass that information on to guests, that this is good coffee, supported by winning awards from recognised coffee shows, and that we’re using the latest barista techniques.”

Recent Gloria Jean’s campaigns to complement its coffee offerings that Gail says have struck a chord with customers include its new Indulgent Hot Chocolates and Fancy Filled Donut ranges, launched in July, and Toastinis toasted panini line introduced in August.

“We’ve always loved Gloria Jean’s, but in the last two years we’ve seen massive changes in the company all for the good of the franchisee,” Gail says.

“There’s so much about the business you won’t learn if you try to do everything yourself with no background in the industry. Going into a franchise like Gloria Jean’s provides you with that support and keeps your menu fresh and changing.”

Despite sharing a menu and core products with other Gloria Jean’s stores across Australia, Leeanne says she and her sister are still able to bring a degree of individuality and creativity to their stores.

“We still have the freedom to express ourselves, which has been really positive for our business,” Leeanne says.

“People don’t always realise that the stores are independently owned and that we do have a say over our business. You can put your own stamp on it, and the more you put in, the more you get out. You are selling the same product, but you can put a sense of individuality in each venue.”

While the sisters have managed to create a successful business and partnership with Gloria Jean’s, Gail calls the relationships they have built with their staff and regular customers the greatest achievement of the venture.

“Some of our trainees who started with us while at school are still here four years later. To see them grow and go on to their own big careers or want to stay a part of the team has been so important for us,” Gail says.

“As far as we’re concerned, it’s their business too.”

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

TECHNOLOGY PROFILE

Straight up

The KB90 is La Marzocco’s lastest gift to the market with its retro design and focus on creating the ultimate workflow. BeanScene discovers how baristas are adapting to the new straight-in model.

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nce every decade there’s a machine or device that fundamentally reinvents the way we use existing technology: IBM computers, the iPhone, Wi-Fi, GPS, and Tap-and-Go payment.

In the espresso machine manufacturing world, the La Marzocco KB90 can now be added to a similar list.

When the machine made its international debut at the Melbourne International Coffee Expo in February, curious spectators crouched underneath and looked up at what is arguably its most exciting feature, the straight-in portafilter. This new design is intended to revolutionise the portafilter action, reduce barista strain, and improve workplace efficiency.

“Over the past five years, manufacturers have been improving machine performance, raising the standards in both physical design and technical features. But, I think the KB90 and the straight-in portafilter, among other innovative features, is almost a

quantum leap in improved ergonomics, health and safety, and has helped create the ultimate workflow for the barista,” says La Marzocco Australian General Manager Barry Moore.

In the months following its debut, the KB90 was distributed to highvolume cafés to test its capability under physically demanding conditions and work environments.

One such café was Kingswood Coffee in Sydney. Director Mikey Jordan says his entire team was so excited to be working on the KB90 that they installed not just one but two.

Every day, two baristas stand behind each machine at the relatively small Kingswood Coffee, where Mikey says they are usually playing a game with space.

“In a small café, every inch counts, and the less elbows flying around, the better,” Mikey says.

Now, baristas can work side by side pulling shots or even texturing milk at the same time without impeding on the other’s physical space.

Thanks to the efficiency of the KB90, Mikey says baristas pump out a high volume of coffee during busy periods when quick production is paramount.

The automated group steam flush is one function that aids this efficiency. It purges the group with both steam and water to remove coffee residue, a task that baristas used to have to do manually in order to keep machines clean. Backflushing during or after peak service times in now a thing of the past.

“Now, lazy or forgetful baristas won’t forget to do it. [It] leaves little room for human error,” Mikey says.

Another innovative function is the drip prediction technology – a feature first utilised in the ABR Modbar. It measures the flow rate of the extraction to the cup and calculates for every shot how early or late to stop in order to hit exact target mass.

At St Ali in Melbourne, Head Barista Kirk Pearson adds that these small yet important features have made a difference in the overall taste of the coffee they serve.

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TECHNOLOGY PROFILE

“Before we installed the KB90, customers said our coffee was excellent.

Now they say it’s exceptional,” Kirk says. “It’s made us take a step up with a coffee. As an industry, we owe it to producers, consumers, and ourselves to make the best coffee we can – and in my humble opinion, the best coffee is made by a KB90.”

St Ali CEO Salvatore Malatesta adds that it’s thanks to manufacturers like La Marzocco and its attention to detail that elevates espresso machine design and functionality to a new level.

have been distributed to cafés in Australia, many of which are going through upwards of 80 kilograms of coffee per week.

“For the many companies trialling the machine, it was evident that once the baristas get used to the straight-in function and its other brilliant new features, they don’t want to give it back,” Barry says.

“The fact that the KB90 has been taken up by many of the top roasters and cafés in the country tells us there’s a demand for a machine that can improve workflow and speed of service, plus provide consistency with the health of the barista in mind.”

baristas were running into problems with repetitive motion like carpal tunnel, so we started looking at how you could insert the portafilter in a different manner. We made a few prototypes and did some mild engineering, but it turned out to be a much more challenging project than we thought,” says Kent Bakke, former La Marzocco Global CEO and now Chairman of the Board.

“I’m not sure it would have been received in the same manner if we had created [the KB90] 25 years ago. I feel it’s a very important milestone for

The combination of the straight-in portafilter, integrated scales with drip prediction, performance touch steam wand, and auto flush functions may save only a few seconds when making each coffee, but over a busy service this soon adds to a considerable time saving.

The inspiration for the KB90 comes from La Marzocco’s hunger and determination for improving the lives of baristas. For some, it appears such a logical and easy solution, but it’s something La Marzocco has worked on for 25 years, with the challenge being its technology and creating a portafilter that seals correctly with high pressure.

“When we started to work with Starbucks in the early ‘90s, their cafés were getting busier and busier and their

our company to continue to establish that we care about the baristas and the technicians.”

Naming the machine after Kent’s initials – hence the KB90 – is La Marzocco’s way of acknowledging Kent’s tremendous contribution to the brand.

It’s also the first machine to have the initials of a non-founding member of the La Marzocco family inscribed on it.

“It still surprises me and is really flattering – it’s not every day you get a machine named after you,” Kent says.

For the past five years, the La Marzocco PB, named after Honorary President of La Marzocco Piero Bambi, has been “incredibly successful”, but Barry says the industry has been craving something more. It was again time to

St Ali Head Barista Kirk Pearson (left) with La Marzocco Chairman Kent Bakke, and St Ali CEO Salvatore Malatesta.

“La Marzocco is back with a project that is all about the barista’s wellbeing and ergonomics that are helping consistency and speed,” Salvatore says.

Kirk is also a big fan of the straight-in feature, which allows the barista to lock the group head into position straight on without the previous ‘twist and lock’ action. Already, he has noticed a significant decline in his wrist pain and is confident the new function will help prolong a barista’s career. Research has shown the repetitive motions baristas perform each day can lead to issues such as carpal tunnel syndrome. The KB90 removes a lot of the physical stress involved in operating more traditional coffee machines.

To date, about 40 KB90 machines

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continue the company’s track record of aesthetically appealing design and focus on innovation with an even braver step forward. The result is a machine that’s turned espresso machine ergonomics on its head, and gone ‘straight’ to the point.

“We see ourselves as a member of the specialty coffee industry and like all in the coffee world, we continue to learn from each other. La Marzocco is listening to the evolving needs of the barista and embracing these at the factory in Italy to innovate solutions. Australia is truly a unique market in that it has the attention of the world when it comes to the continued success of the KB90,” Barry says.

“In years to come, [the straightin function] might be a mainstream adopted feature of espresso machines, but for now it’s our own unique feature.

As a result, we are staying very close to the first generation of KB90s out in the field so we can track the positive impact, we believe, the machine will have on the industry.”

For more information, visit au.lamarzocco.com

La Marzocco’s new straight-in design simplifies and eases the motion of locking-in the portafilter to the group head.

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INDUSTRY PROFILE

The Coffee Entrepreneur Espressology’s Instaurator has penned part two of his Australian life, focusing on his risk-taking business strategies and key learnings from practical life experiences.

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Instaurator was inspired to write his book after talking to young global roamers who were interested in becoming entrepreneurs.

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Image: Allan Yeh of Code Black Coffee

he Coffee Entrepreneur is about being a coffee entrepreneur and the dawning awareness of personal spirituality in

Australia.

I wrote much of this while on a two-month holiday surfing in Indonesia.

It was my first sabbatical in almost 24 years. I was burnt out and emotionally exhausted. I was running on empty and it showed. Even though I love arriving at our coffee factory, where I always enjoy walking around the factory floor before I go to my desk upstairs, I could see the signs that the fire in my belly that had fuelled my working life for the best part of 40 years was dwindling. It was not fair to my co-workers, who I sincerely brag are the best workers I have ever had the privilege to work with. And I wasn’t being fair to myself. I desperately needed an extended break.

An important business skill to learn is this: know yourself. Know your skills, your strengths, and your weaknesses.

My old North Sydney Boys High School Latin motto is: “Vincit Qui Si Vincit”, which in English means “he conquers who conquers himself”. This is actually a rephrasing of a still more ancient proverb: “He who rules his own spirit is greater than he who conquers a nation.”

But my struggle was different. I had been battling for more than 10 years to stave off bankruptcy and repay some huge debts I had accumulated in trying to remain solvent.

This book is not just about how to succeed in business. It is also about some of the pitfalls I have encountered and the mistakes that I have made while navigating life. Some can be avoided and some can’t, but they will inevitably pop up in everyone’s path in life, regardless

of how successful the person may appear.

Wisdom is the ability to recognise the pitfalls that we can avoid and to take action to dodge them.

Even though I have invested the best part of the last 40 years of my life working in the coffee industry, my lessons can apply to any business or aspiring entrepreneur.

Every adult human on the face of planet earth is involved in business in some way or another, whether we acknowledge it or not. From the highflying corporate executive to the humble, hardworking mother in a developing country, every one of us unavoidably has to make sure that we earn more money than we spend – or that we at least spend less than we earn.

It is our attitude to money that makes the difference. Keith Richards of the Rolling Stones once said something regarding money that was rather insightful: “If you pay too much attention to money, you never have enough, and if you don’t pay enough attention to money, you never have enough.” In other words, if we love money and are greedy, we are never satisfied and are forever greedy for more. Whereas on the other hand, if we are not good stewards of our financial resources, we won’t have enough to support ourselves. These are wise words indeed from a rather unlikely source.

The reality is that our internal attitude to money and our savings is what determines whether we use it for good or ill. It is not just greedy capitalist corporations that are the problem. Not all corporations are bad. Corporate businesses come and go. They wax and wane. Kodak, for instance, was once a global business behemoth dominating the photographic industry with 90 per cent of film sales and 85 per cent of camera sales in the United States in 1976.

It didn’t adapt to the digital revolution in spite of inventing the digital camera in 1975 and in 2012, they filed for bankruptcy.

Apple Corporation started in a suburban garage and has become one of the largest corporations in the world, in large part due to one man’s vision, passion, force of will, and intelligence.

Large corporations are just small businesses that have continued using their savings (profits) to good effect. And small business start-ups are often just individuals doing the same thing.

I have had the extraordinary privilege of growing up in Australia during a time of unparalleled prosperity. I have enjoyed incredible freedom. It is a

freedom that includes the opportunity to turn a simple business idea into a concrete reality. I am extremely grateful for this. Anyone can start his or her own business freely and easily here. Anyone can begin a start-up business on their own. It is only our own personal fears and inhibitions that limit us.

So what is an entrepreneur? It is a French word that means undertaker – in the sense of undertaking a task. “Entre” in French literally means “between” so in another sense, it is someone who sees an opportunity that lies between gaps in a market. They then take a risk, innovating and creating something out of nothing to fill that gap. Entrepreneurs are opportunists and risk-takers, offering solutions to people’s needs.

The history of coffee entrepreneurs in my homeland is a very rich one. The earliest, best-known Australian coffee entrepreneur was E.H. Harris who brought his coffee to the Australian marketplace in 1883. There have been other coffee dynasties that have been built by enterprising risk-takers, including the Andronicus family who commenced their coffee business in 1910 in Sydney, and Horace Bennett, who began his coffee, tea, and cocoa importing business in Melbourne at the end of the First World War in 1918.

Interestingly enough, we still buy very good green coffee from Horace’s grandson, Scott Bennett, more than 100 years after his grandfather started the business. Being a coffee entrepreneur can in fact be a wonderful heritage for a family if it is managed and handed down well. * This information is an edited extract from Instaurator’s book The Coffee Entrepreneur, available on Amazon, Kindle, ibooks, Barnes & Noble, and Kobo from mid-October.

For more information, visit www.espressology.com/shop

At age 22, Instaurator stumbled into coffee roasting after working in a dead-end job in a warehouse and failing to gain entry into university. At age 27 he was appointed CEO of a business and fulfilled his dream of travelling to various countries in Asia, the Americas, and Europe as a selfemployed coffee entrepreneur. He has built up businesses, adding hundreds of millions of dollars in equity for their owners. In 2004, Instaurator was appointed Executive Director of the World Barista Championship in Trieste, Italy, and a few years later, was practically bankrupt. He began a new start-up business called Espressology in 2008, which has gone on to succeed. He is happily married to his wife of 38 years, and has four adult children.

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INDUSTRY PROFILE

The new alternative Califia Farms has launched an Oat Barista Blend to meet consumers’ growing demand for healthy dairy alternatives that work well with coffee.

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o Califia Farms, great coffee and high-quality plant-based milks go hand in hand.

The United States-based natural beverage company incorporates coffee into a variety of its products available in Australia. This includes a range of retail ready-to-drink cold brews, coffee specific almond milks, and as of August 2019, barista blend oat milk.

Chief Commercial Officer Peter Pappas says Califia Farms aims to be a prominent player in the global coffee scene.

“It was a natural progression for us to go from producing cold brew to plant-based milks that are made for coffee,” Peter says.

“Our founder, Greg Steltenpohl, first saw the potential of oat milk a long time ago. The benefit of oat milk in a café environment is that it has quite a neutral flavour and smooth texture.”

To create the oat milk, Califia Farms uses naturally occurring enzymes to break down the oat carbohydrates into as fine a particle as possible. This soluble fibre is mixed with water to create the oat milk.

Sunflower oil is used to help achieve the desired creaminess, mouthfeel, and texture. No gums, genetically modified organisms, or sugars are added to it. Peter says a significant amount of research and development went into the recipe.

“We’re fortunate to have a fantastic team of food scientists at our disposal, and the process was very consumer-centred,” he says. “People responded well to oat, so we set out to create a product superior to anything else on the market in terms of taste, ingredients, and environmental impact. I’m really happy with the results.”

While developing the Oat Barista Blend, Califia Farms consulted with prominent baristas to create a product that would meet their requirements for a dairy alternative.

“We were working with baristas to develop our unsweetened Almond Barista Blend, and it was really them who raised the need for an oat-based product,” Peter says.

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Demelza Jones of Same Cup says Califia Farms Oat Barista Blend produces crisp and well-defined latte art.

“We have ambassadors in the US whose expectations have been exceeded by our Oat Barista Blend and have formed similar relationships with baristas around the world who contributed to the product.”

An Australian who is already a big fan of Califia Farms’ Oat Barista Blend is Demelza Jones of Same Cup, a business focused on promoting and empowering women and minorities in the Australian

specialty coffee industry.

Demelza tells BeanScene she finds the Califia Farms Oat Barista Blend as easy, if not easier, to use than dairy.

“If you can work with dairy, you can work with Califia Farms’ oat milk.

It steams and pours just like traditional dairy. The latte art it produces is super crispy and really well defined,” Demelza says. “From a café owner perspective, it’s amazing because the staff don’t need

Califia Farms says oat milk has surpassed soy as the US’s second most popular dairy alternative.

additional training to use a new plantbased milk.

“For customers, they find it delicious and sometimes question whether it’s actually dairy or not. It’s not just people with lactose intolerance or a plant-based lifestyle that are drinking it either. I’ve encountered dairy drinkers that love it too.”

With 12 years of experience in the Australian coffee industry, Demelza says she’s seen an increasing demand from customers for dairy alternatives.

“I would say roughly one in five or six orders are for plant-based milks now. That shift has happened from soy to almond and now oat. I’m really happy because it’s such a great dairy alternative, good for your health and the environment, and uses less water to produce. It’s just a banging product,” Demelza says.

“Soy milk has always had a large following, and now that there are other options coming into the fold, people have more choice and are experimenting. The Australian coffee consumer is surprisingly open to change, trying things, and adapting their sacred coffee ritual.”

Califia Farms Oat Barista Blend first launched in the US in February 2019, and is now used in more than 1700 cafés in the country, predominately in California and New York. Califia Farms’ Peter says oat milk has surpassed soy milk as the US’s second most popular dairy alternative.

“For more progressive consumers, oat is even challenging almond milk’s popularity. With our Oat Barista Blend, the flavour of the coffee really comes through, and for that we’re very proud,” Peter says. “Its popularity has even translated well to international markets.

It’s performing well in the United Kingdom and we’re excited by the

initial response from Australia.”

Since stocking the Califia Farms Oat Barista Blend, Dean Fourtzis, owner of Street Talk Espresso in Armadale and Sons of Mischief in Highett, Victoria, says the Oat Barista Blend fit perfectly in his health-focused venues.

“We cater mainly to health-conscious customers, with a few items on the menu for those with a sweet tooth. At Street Talk, redesigning the menu along these lines a few years ago changed the business for the better,” Dean says.

“People care more about their health and are much more aware of what they’re eating. Plant-based food and drinks are an integral part of my business at both venues.”

He adds that plant-based milks in particular have seen a boom in

popularity, especially over the past two years.

“We were on the hunt for an oat milk and Califia Farms was recommended to us. It proved to be a great suggestion and is so popular in the cafés that we have people ask if they can buy some and take it home,” Dean says.

He says its ability to perform great latte art was the deciding factor in stocking the oat milk.

“We found the Califia Farms oat milk doesn’t split and holds its consistency. All baristas in my cafés have to be able to serve coffee with a certain level of latte art,” Dean says.

“Sons of Mischief is a 120-seat venue, and on weekends we’re pumping out coffees and the waiters have their hands full. Sometimes there’s a bit of a wait, and when coffees sit, especially lattes, the milk tends to bubble, whereas Califia’s products keeps its consistency and texture. To me, it’s fundamental that the coffee going to the customer doesn’t look bubbly or curdled.”

Same Cup’s Demelza says with customer service core to the Australian coffee industry, it’s important cafés be able to cater to customers’ diverse tastes and requirements.

“As coffee professionals who want to charge more for coffee in the future, we should also be more focused on improving their experience,” Demelza says. “We need to make sure people will be happy to pay $5 or more for a coffee and enjoy it.”

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

Califia Farms’ Oat Barista Blend is used in more than 1700 cafés in the United States.

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TECHNOLOGY PROFILE

To a high degree The Rancilio Specialty RS1 espresso machine has made an impression on the Australian market thanks to its temperature profiling technology and workflow considerations.

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ancilio is a company steeped in tradition, but that doesn’t mean the Italian manufacturer isn’t willing to try something new.

This mindset was on display when the Rancilio Specialty RS1 espresso machine, designed specifically for the specialty coffee market, made its Australian debut at the 2019 Melbourne International Coffee Expo (MICE) in February.

Paradox Coffee Roasters was one of the first in the country to pick up the RS1 for its flagship café in Surfers Paradise, Queensland, and was on hand at MICE to help Rancilio demonstrate the machine’s capabilities.

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James Dunbar, Queensland Account and Sales Manager for Paradox Coffee Roasters, calls the RS1 “a big step up”.

“We were due for an upgrade and [the RS1] seemed like a great choice.

We wanted to test it ourselves first and were impressed with the quality of the machine and the coffee it produced, especially during MICE, as well as by our conversations with the Rancilio team,” James tells BeanScene. “It felt like common sense to put it in the café and everyone has enjoyed working with the machine.”

James says the RS1’s temperature profiling has been particularly useful for getting unique flavours out of Paradox’s single origins.

“You’re able to ramp up or down the temperature so you have a pre-set start and finish. For some of our coffees, I’ve found the most positive results to be from starting at a higher temperature and going lower. I’ve noticed a lot of sweetness in the coffee and well-balanced acidity,” he says. “It’s also consistent on its delivery throughout the extraction. If you start at 95°C and finish at 93°C, when the temperature changes throughout, the extraction is the same from shot to shot. Having these profiles programmed to individual group heads for separate coffees is really handy as well.”

Temperature profiling has also proved useful in the development of Paradox’s roast profiles.

“It’s been super interesting to explore how you can unlock different flavours or highlight nuances in the coffee.

Usually, at a higher temperature like 95°C, you’re developing more body and sweetness in the coffee, while at a 93°C flat temperature, you’re highlighting more acidity,” James says. “With the RS1, you can start at 93°C to develop acidity then push it to higher temperatures to round out the coffee with more sweetness, and vice versa. We’ve noticed subtle but positive changes, and I’m sure with other people’s roasting styles, they can unlock really different flavours by having a bigger variance in start-toend temperature.”

James says the simple-to-use display and menu make the complex features of the RS1 approachable to a wide range of baristas and café owners.

“People are looking for consistency, great tasting coffees, and something that will complement what they’re serving,” James says. “Using temperature profiling to get some interesting and unique flavours in your coffee is a point of difference in a market that might be a little saturated.”

One café to take advantage of RS1’s capabilities is The Motorcycle Society in Adelaide, which installed the machine in August. The Rancilio team and local distributor Complete Café Services customised the RS1 with an orange powder coating and black accents to fit the look of the café/motorcycle repair shop. “[Complete Café Services] came in and consulted with me and my staff.

We’ve got a lot of racing paraphernalia around the place, so they matched [the RS1] to the colour scheme and the general vibe of the place,” The Motorcycle Society Co-owner Simon Modra says. “It’s very ergonomically designed, sitting at a nice height with steamer arms and switches that are quite easy to use. But the best part of the machine is less about its look and more about the taste.”

The Motorcycle Society has enjoyed the ability to finetune the RS1’s extraction as well as the degree of and ease of access to information about the process.

“It’s endlessly customisable and programmable and the digital display is very informative. Since receiving the machine, we’ve been able to keep refining it, and will continue to until we’ve got the perfect shot,” Simon says. “It’s basically a coffee computer. The display screen tells you exactly to the kilopascal and point one of a degree what’s going on, so the people working on it know exactly what’s being highlighted in the coffee.”

Another venue to install the RS1 is Mezzo Café in Glebe, New South Wales.

Owner Jean-Paul Sumine says with 20 years of experience in the café industry, the espresso machine was an opportunity for him to try something new.

“Paradox recommended the RS1 and I’m very happy I made that decision,” Jean-Paul says. “I’m not the only one impressed with the machine. I bought some friends over who run other cafés and let them play around with it. They found there’s a big difference between the RS1 and what they’re used to.”

Opening in May 2019, Mezzo Café has seen steady business thanks to the surrounding apartment buildings and construction workers. Jean-Paul expects business to continue growing as more offices open up in the area and believes the RS1 will cope with the scale.

“It’s very easy to use, and during busy periods, two people can handle it quite well with no problems at all,” Jean-Paul says. “You can tell a lot of thought went into how to make the RS1 user friendly, even with the group handle. It’s well balanced, very gentle, and feels quite smooth in your hand.”

Jean-Paul calls the steam wand mechanism his favourite feature of the model.

“The steamer is very smooth and produces great-quality milk, but what’s really impressive is how you can program different settings on each steam wand,” Jean-Paul says. “You can set one to 100 per cent pressure and the other to only 50 via the touchscreen in just a few taps.

It’s really handy if you’re steaming one coffee’s worth of milk in a little jug or have a barista who prefers to keep it at a

low pressure.”

Paradox’s James adds that the preset steam pressure is also quite useful for alternative milks.

“You don’t want to apply as much pressure to plant-based milks, and usually you’d cut if off slightly earlier and make it less hot than dairy,” James says.

“This is especially easy to do because the temperature isn’t rising as quickly.”

While using the RS1 at Paradox’s Gold Coast flagship, James says baristas have found that the RS1 improves their workflow efficiency and ability to talk with customers.

“It’s not a high-set machine, so you can interact with the customer over the top. At the same time, you can easily fit a larger cup underneath the group head, which is important for some customers,” James says. “It’s also a very sleek and a nice-looking machine.

The high legs are useful and having the machine raised means it is easily accessible for cleaning.”

James says it’s only a matter of time before more specialty coffee shops discovers what the RS1 has to offer.

“It really excels across the board – aesthetically its stainless steel and the modifications look fantastic, while functionally it’s easy to use, super consistent, and keeps up with high volume,” James says. “The RS1 is still new to the market, and some people are waiting for a verdict, but I think it offers something new that anybody looking for a coffee machine should consider.”

For more information, visit www.ranciliospecialty.com/en or contact Paul O’Brien at 0439 649 917

Rancilio customised The Motorcycle Society’s RS1 to fit with the café’s aesthetic.

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TECHNOLOGY PROFILE

Part of the theatre In a market that’s arguably becoming saturated with roasters, Roasting Warehouse has popped up in Melbourne’s outer suburbs, promising to bring a point of difference in a transparent way.

Sixty- and 120-kilogram Imf roasters have been installed at Roasting Warehouse’s purpose-built site.

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n first glance at Roasting Warehouse Specialty Coffee in the Melbourne suburb of Airport West, the words “large, industrial, and unassuming” come to mind. But as customers quickly learn when they walk through the doors, it’s all an optical illusion, with the 1500-squaremetre purpose-built site a dedicated café, roastery, and retail paradise all in one.

“I’ve stood in the café and watched customers open the door and say ‘wow’.

That’s exactly the reaction we want,” says Founder Joe Molinaro, alluding to the tall ceilings, space-themed floor, and huge brew bar running the length of the shop.

A painted mural of Zoya the Ethiopian coffee picker keeps a watchful eye over the daily operations of the roaster, a symbol that Joe hopes will

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one day become as associated with the Roasting Warehouse brand just as the “swoosh” is to Nike.

Joe opened his first café in East Melbourne in 2006. He has gone on to become a successful café entrepreneur, operating more than 27 cafés across the country in the past 13 years, before moving into retail and wholesale opportunities, and starting Augustus gelatery. Most notably, Joe was behind Carlton’s Vertue of the Coffee Drink before starting his own roasting business, Roasting Warehouse, in North Melbourne, and now Airport West alongside George Paraskevopoulos.

“Opening our Airport West site is a great opportunity to expand the company’s roasting capacity,” Joe says.

“The coffee industry connects all types of people, nationalities, and cultures, and gives us a reason to catch up with

friends, family, and colleagues. I love the customer interaction, and the ability to create community hubs and places to socialise in untouched suburbs.”

It’s George and Joe’s dedication to hospitality and understanding of customer values that they believe will be key to the success of their first combined suburban roastery and café.

“We still have that hospitality mentality and that’s why we’ve been successful in wholesale, because we can see what’s going on in the industry and adapt and diversify accordingly. It’s this insight, ambition, and drive that makes our perspective to roasting different to others,” George says.

The new Airport West venue has been a year in the making. First came the challenge of finding the right location. Thankfully, George says the former bus depot turned out to

Roasting Warehouse Airport West Founder Joe Molinaro (left) and Director George Paraskevopoulos.

be the ideal location. A bus-driverturned-customer now takes great pride in showing George exactly where he used to park his bus – right where the brew bar now sits.

“We definitely waited for the right time and learnt from others what not to do.

What we’ve created is a virtual showroom to demonstrate to our customers and wholesale clients exactly what our business represents, from the customer service on display, to the roasting behind the glass, our green bean range, and all the different ways we value add,” George says.

The site is Roasting Warehouse’s biggest accomplishment to date, with the majority of energy sourced by solar panels. Thanks to Eon Design, curved glass panels provide a view into the roastery for customers to see the full scale of operation and the machinery involved in bringing their cup of coffee to life.

This includes eight one-tonne silos, each holding a different origin bean, and two drum roasters.

Will Notaras of Roastquip has been the exclusive Australasian agent for Imf roasters since 2013. Since then, he’s helped install more than 50 Imf roasters in Australia, including a 15-kilogram shop roaster to Roasting Warehouse’s North Melbourne site in 2015, and now 60-kilogram and 120-kilogram Imf roasters at the Airport West site.

“The Imf roaster is a complete machine,” Will says. “It arrives fully assembled and integrates the after-burner, destoner, and loader, so installation is very quick with the machine up and running in three days. We use recirculating heat technology to heat the drum and incinerate the emissions in one go using one burner, resulting in gas savings

of up to 47 per cent.”

The Imf roaster is fully automatic but the roast profile can be manually overridden in real time at any point during the roast. Thanks to Imf’s local and global reach, it can diagnose any issue anywhere in the world with its remote assistance, offering constant support and guidance to users, as well as its own builtin diagnostic tools.

“Once the roast profile is set, it will follow the exact roast curve and repeat the roast to one degree of accuracy every single time – the level of precision is second to none. The program will even tell you when to grease the bearings and conduct other maintenance procedures,” Will says.

The roasters arrived complete at

Roasting Warehouse in containers with each crane-lifted and placed into the roastery. Imf technicians from Italy accompanied the installation to help test the machinery. Imf is a full turnkey company and also supplied Roasting Warehouse with integrated silos, packaging equipment, and blenders.

The result is an impressive fit-out that delivers a range of consistently roasted coffees for Melbourne’s northwestern coffee consumers to appreciate.

“We want to be part of the theatre of coffee and we want our customers to be part of the journey from seed to cup – it’s reflected in what they can see, the conversations they have with our roasters, and our baristas,” George says. “We are well aware that we sell a similar product as others do, and that we will always be judged on our $4 coffee, therefore our customer experience has to be consistent and our approach and delivery different.”

One way to achieve that, George says, is for the roastery and café to become an education hub and place of conversation to connect customers to the specialty coffee world.

“The more we can share to educate the next generation and those who will perhaps become baristas or roasters, and those who love hospitality, the better,” he says. “We want to help our customers grow, which we do so with passion and integrity, and by thinking outside the box from a café operation point of view. That will be key to our survival. Success is the end result, not the motivation.”

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

Customers can observe the coffee roasting process while enjoying a meal or one of eight blends on offer.

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INDUSTRY PROFILE

Sweet success The Raw Liquid Sugar Co’s Sean Collins explains why just a teaspoon of sugar is never a bad thing when it’s raw, natural, and Australian made.

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any café owners and baristas will attest that aside from complex coffee orders, stirring sugar into coffee is one of the biggest tasks slowing them down in the morning takeaway rush. Whether it’s frantically ripping open a sugar stick or using an open sugar bowl at the counter, it remains a messy, sometimes unhygienic, and time-consuming process.

Sean Collins and his business partner Addison Hunter identified this concern from their own café experiences and decided to do something about it, launching The Raw Liquid Sugar Co brand and range of raw liquid products in 2013.

“We noticed there was a large gap in the café market for a liquid sugar product, especially for takeaway businesses.

[Addison] had a very busy drive-thru café at the time and after a light bulb moment, realised that liquid sugar could wipe out one of the processes in one easy step,” Sean says.

After extensive searching, Addison was surprised to learn that no liquid sugar products specifically designed for baristas were available in Australia. He was determined to change that, and started making his own product.

The first few batches of raw liquid sugar

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were produced in the back of an old shed, using a 75-year-old decommissioned jam cooking pot to produce 90 litres at a time.

Sean and Addison would then hand bottle the liquid sugar into amber bottles before placing them into milk crates. This became a regular routine for the pair at night after finishing a full day of work, with Addison at the café and Sean working in the motor vehicle industry.

When time permitted, they would take their creation to high-volume Sydney cafés and promote the little bottles of raw liquid sugar with great enthusiasm. They would demonstrate that with just one swift pump, one teaspoon of sugar could be dispersed into a coffee without the need to stir.

“At first the cafés we approached were sceptical. The pump concept was such a different way of doing things that most people thought we were made. So, we decided to leave a bottle at the cafés and let them try it for themselves,” Sean says.

Once the baristas wrapped their heads around the convenience of the product, its speed of service, and the fact that the raw liquid sugar had the exact same taste as sugar from a jar – with less mess and greater hygiene – the calls started rolling in. “Bingo, we were in business,” Sean says.

During this time, the pair began selling about 100 bottles a week in Sydney. This

was until a distribution company saw potential in the product, asking Sean if they would be interested in taking on a distributor and letting them spread the product to many more cafés.

With local distribution in place, then came the opportunity to develop a “properly manufactured” bottle, with graphically designed labels and a specially designed pump.

“In a commercial environment everything has to be perfect. You can’t be over sweetening or under sweetening somebody’s coffee in the morning, and you certainly shouldn’t be stirring in sugar after it’s been made, ruining the lovely crema,” Sean says.

“We are all very much aware of how we like our coffee in this country and it’s got to be perfect. That’s why we were particular about having the correct dose of sugar for those who enjoy it with their coffee.”

Their only hurdle was that there were no such pumps on the market, in Australia or overseas, that dispensed exactly the right amount of liquid sugar Sean and Addison required. It was either too much or too little. So, the pair took matters into their own hands and designed their own pump with the exact chamber size to dispense precisely one teaspoon of raw liquid sugar per pump.

“IN A COMMERCIAL ENVIRONMENT EVERYTHING HAS TO BE PERFECT. YOU CAN’T BE OVER SWEETENING OR UNDER SWEETENING SOMEBODY’S COFFEE IN THE MORNING.” Sean and Addison were even granted an innovation patent from the Australia Patent Society because they could prove the pump was a pre-existing invention being used in an innovative way.

Six years on, the risk has paid off, with ISM now distributing The Raw Liquid Sugar Co full range nationally. ISM is a 90-year-old family-owned business and market leader in portion control café consumables. It has long established relationships with major coffee roasters, independent wholesalers, and national players. With this partnership, more consumers have access to The Raw Liquid Sugar Co’s growing line-up of products.

The company sources its sugar from the Manildra Group, an Australian company that grows its sugar on the northern rivers of New South Wales.

Recently, Manildra has developed a low glycemic index (GI) raw sugar known as Nucane. The Raw Liquid Sugar Co now uses this type of sugar because it is less refined and processed.

“It is a step in the right direction because we recognise we sell sugar and want to make it as healthy as we possibly can,” Sean says. “The low GI means it releases energy a little slower so you don’t get as much of a sugar rush. Nobody else has done this. We’re trying to be innovative in all that we do.”

The company has also completely outgrown its Sydney facility, and is set to relocate to northern NSW and set up shop in a former food factory in the middle of Murwillumbah’s sugar cane fields.

“Manildra has three processing plants within three kilometres of where we’ll be based. It’s written in the stars. It’s an enormous step for us and we’ll have 360-degree view of the very sugar cane we use in our products. It’s perfect,” Sean says.

The Raw Liquid Sugar Co’s premium range of milkshake syrups is another health-conscious product currently thriving. Despite it being a crowded market, Sean and Addison say they spotted a gap in the market with no-one producing naturally flavoured milkshake syrups in Australia.

“We decided to produce a premium range of milkshake syrups without any

of the nasties: no artificial flavours or colours, only natural. The result is a super concentrated version of traditional milkshake toppings,” Sean says.

“Testing has shown that our milkshakes, when produced to our recipes, uses only half as much syrup compared to using mass-produced three-litre syrup varieties.

If you’re using half the amount of syrup in a prepared milkshake for a kid – that’s where 90 per cent of these drinks are being consumed – it’s a 40 per cent reduction in sugar.”

Since launching milkshake syrups 18 months ago, Sean says The Raw Liquid Sugar Co’s milkshake range has almost taken over the business due to its popularity.

“We didn’t expect to see such an appetite for our milkshake toppings, but I suppose there is nothing else quite like it in the Australian market,” he says.

“The feedback we get from the cafés is amazing. The customers, young and old, simply love our flavours. Sales into schools, colleges, and hospitals are

particularly strong right now and with summer on the horizon, it’s going to be a busy period.”

That fast-paced growth has also led to exciting opportunities for the business, including supply agreements with Oliver Brown Belgian Chocolate Café, Olivers Real Foods, and its latest addition to the product family, liquid sugar sachets for Caltex and The Foodary.

“We’re really proud of what we’ve achieved,” Sean says. “We grabbed the opportunity with both hands, ran with it, and we’re still running. We’re now hoping others will start to identify with us and help us achieve a real presence in the market – and to think we started off as just two guys working out of a shed that saw an opportunity. Well, we’re still doing that, but the shed’s a whole lot bigger.”

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

One pump of Raw Liquid Sugar dispenses exactly one teaspoon of sugar.

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INDUSTRY PROFILE

Dairy in danger Milk is an integral part of the Australian coffee industry, but prolonged droughts and climate change are placing increased pressure and a greater need for support on dairy farmers.

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ultiple studies, research organisations, and industry bodies have come to the consensus that by 2050, demand for coffee will double while suitable land for production will fall to half of what it is today.

The turning point, however, will come much sooner. With no investment, World Coffee Research says 2040 will mark the fall of production, as retail price rises halt or reverse the industry’s year-onyear consumption growth.

Many in the industry have pushed to take action on this issue, whether that’s through programs, research, or raising awareness, but the threat extends beyond coffee supply.

Without milk, the Australian industry wouldn’t be able to make and sell the milk-based coffee it’s known for, which makes up roughly 80 per cent of café beverage orders according to the 2018 Square Australian Coffee Report.

While the industry may be aware of the potential effect of climate change on coffee production, the same probably can’t be said for dairy production.

Peter Garratt, a dairy farmer based in Southbrook in southern Queensland, tells BeanScene his dairy farm is feeling the impact of a prolonged drought.

“We haven’t had any effective rain for about three years, which is very challenging when it comes to feeding and

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keeping nutrition up for a herd of dairy cows and breeding stock,” Peter says.

“Under normal conditions, you’d grow about two thirds of the nutritional needs of your milking cows on your own farm and buy the rest in the form of grain, protein meals, and other feedstock.

In the last 12 months, we’ve used all of our stored reserves and had to buy in absolutely everything that the cows eat.”

the drought,” Peter says.

“The main issue is that it’s not sustainable. We can only carry the debt for so long. The long-term effect is more and more dairy farms having to close because it’s just not viable. A lot of people are making decisions to scale down their dairy [production], because they cannot buy all the feed. I haven’t done that because I’m still pretty young

“WE HAVEN’T HAD ANY EFFECTIVE RAIN FOR ABOUT THREE YEARS, WHICH IS VERY CHALLENGING WHEN IT COMES TO FEEDING AND KEEPING NUTRITION UP FOR A HERD OF DAIRY COWS AND BREEDING STOCK.” He adds that while he’s been able to maintain production levels, other farmers have not been so lucky.

“Our livestock doesn’t really know what a drought is, because they’ve been provided the nutrition irrespective, which has allowed us maintain milk production at stable levels. But it’s coming at a cost. I’m buying all of the feed at the current milk price and running at a loss.

Hopefully, this allows me to still be viable in the industry when we come out of

in the industry. If I was at a retiring age, I wouldn’t be running the same strategies I am now.”

While drought is an ongoing threat to the Australian dairy industry, there are more challenges on the horizon.

With the Federal Government, national body Dairy Australia funded Commonwealth Scientific and Industrial Research Organisation (CSIRO) research into how the dairy industry will look in 2040 as part of its Dairy Businesses for

Future Climates project.

A report published in November 2016, titled ‘Climate change impacts on Australia’s dairy regions’, predicts a warmer climate will pose challenges for pasture growth, runoff into dams, viability of shade trees, managing feed, heat stress to livestock, pests, weeds, diseases, and reproduction. On the other end of the spectrum, more extreme daily rainfall increases risks for flooding, erosion, waterlogging, infrastructure, supply chains, and transport.

Dairy Australia and the Federal Government commissioned the Commonwealth Scientific and Industrial Research Organisation (CSIRO) research into how the dairy industry will look in 2040 as part of its Dairy Businesses for Future Climates project.

Peter says the kind of weather uncertainty predicted in the report will weaken farmers’ ability to adapt.

“If patterns are less predictable and more extreme, we’re exposed to more risk,” Peter says. “Drought and floods are the two extremes and if we go from one to the other, there’s just as much challenge producing feed and less of an ability to cope.”

In Peter’s region of Queensland and northern New South Wales, the CSIRO predicts that by 2040, the average temperature will increase by 1°C to 2°C, with warming greatest in spring and least in autumn. Rainfall is projected to be inconsistent, but with a median decrease of five per cent. Soil moisture is predicted to decline to a range of -1 to 5 per cent in summer, -10 to 0 per cent in autumn and winter, and -6 to -4 per cent in spring.

All of these factors will make it harder to grow feed.

The report analysed and projected changes in temperature and rainfall for 24 dairy farming regions across Australia under a “high emission scenario”. It

“I ENCOURAGE ALL USERS OF MILK – WHETHER THAT BE CAFÉ OWNERS OR INDIVIDUALS – TO TALK TO THEIR RETAILERS OR SUPPLIERS AND MAKE SURE THE REAL VALUE OF MILK IS WHAT IT SHOULD BE.” found that as all sites become warmer, the dry seasons become longer and the wet seasons become shorter. Across most areas, the report projects there will be a 20 to 50 per cent increase in days over 30°C. Beyond this temperature threshold of 30°C, the CSIRO says dairy cattle experience heat stress, with implications for reproduction and milk yield. Peter says he’s already had to find ways to manage the heat among his herd.

“In the summertime, the cows don’t go into the pasture to graze. We’ve recognised there are issues with heat stress, walking, and feeding on paddocks without shade,” Peter says.

“We’ve built a custom-made facility for our cows where we bring all the feed to them over summer. There’s a shade roof that’s big enough to house all of them and compost bedding that gives them somewhere comfortable to lie down. It’s a vital part of a cow’s daily habit to have resting time. When she rests is when she makes milk.”

Drought conditions have reduced the total milk pool in Australia, with Dairy Australia forecasting a seven to nine per cent decrease in 2018-19 season under the year prior. If environmental changes continue to push Australian dairy production lower, Peter warns that more milk may need to be exported into the country to meet demand. He says Australia is on its way to becoming a

net dairy importer, with more milk fat coming into the country than going out.

“The largest markets for fresh milk [suburbs and cities] will always have milk delivered to them first, then those further out might find that there’s not enough to go around,” Peter says.

“It’s quite a possibility that people in regional areas won’t even get the option to drink fresh Australian milk. Ultra-high temperature processed (UHT) [long life] milk might need to be brought in from New Zealand or somewhere else too far away to transfer fresh milk.”

Should this continue, it could reach a point where UHT or powdered milk becomes standard in a café setting.

With customers not always aware of what products go into their café and restaurant orders, Peter says its important the middlemen make good choices on their behalf.

“I encourage all users of milk – whether that be café owners or individuals – to talk to their retailers or suppliers and make sure the real value of milk is what it should be,” Peter says.

“Dairy farmers need to see the value of our product – its freshness, quality control, and nutrition – recognised. With the level of quality produced in our country, people should be comfortable knowing they can buy and consume locally made dairy products anywhere in Australia.”

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INDUSTRY PROFILE

Recycling in action Detpak’s RecycleMe system provides cafés with a closed loop solution to tackle coffee cup waste and is expanding to guarantee fewer cups end up in landfill.

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offee cups have played a large role in discussions of unnecessary waste heading to landfill. This is largely down to amplified industry awareness around single-use packaging, which in turn has driven consumer consciousness.

Tom Lunn, Group General Manager – Marketing and Innovation at sustainable packaging supplier Detpak, says this is because it’s an issue that’s easy to relate to, and more importantly, address.

“Most people can recognise or understand the issue, and the industry can actually do something about it now,” Tom says.

Traditional disposable coffee cups are coated with polyethylene and other plastics to seal the cup and hold in liquid.

This coating, including the bioplastic used in compostable cups, is incompatible with most paper recycling facilities, meaning the cups are instead diverted to landfill.

To overcome this, Detpak introduced the RecycleMe system in late 2018.

RecycleMe cups use a patented lining that can be processed in a normal paper recycling plant, meaning no changes to infrastructure are required. The cups

are collected through collection points at participating venues and collection partner Shred-X gathers, shreds, and delivers the cups straight to paper mills, where they are recycled into office paper.

“RecycleMe has proven successful, particularly in the specialty coffee industry. I think that’s because this segment is really driven by sustainability values and the same can be said about its consumers,” Tom says.

“The specialty end has led this change, but more and more, larger commercial chains are prioritising sustainability much higher in their businesses as well.”

One of the first Australian roasters to see the value of RecycleMe, and share it with its wholesale customers, was Tim Adams Specialty Coffee in Queensland.

Founder Tim Adams says it was important to incorporate sustainability throughout his business.

“Sustainability can mean a lot of things in a number of areas. For us, we feel strongly about sustainably sourcing the green coffee we buy from producers and can carry that philosophy across our business all the way to takeaway packaging,” Tim says.

“When [ABC series] War on Waste

Tim Adams Specialty Coffee was one of the first roasters to adopt RecycleMe.

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was released a few years ago, everyone went up in arms about finding a more sustainable alternative to disposable cups.

The bring-your-own cup concept has had huge growth, but it’s unrealistic to always carry it around. From a hygiene perspective, we’ve been handed a lot of dirty cups, and people are putting themselves at risk of contaminating their drink with old milk and coffee. Reusable cups are a great solution, but there needs to be a more reliable fallback. RecycleMe provides this and acts as an approachable solution for the average consumer.”

Tim adds that an additional appeal of RecycleMe comes from the reassurance that its collection points provide.

“The biggest impact we can have as a roaster to influence the general consumer is through the individual cafés we supply to. RecycleMe is the only sustainable packaging product we felt provides a fully closed loop system, where we could guarantee the packaging was disposed of correctly,” Tim says. “Having so many wholesale customers out there, it’s hard to track what each one is doing, so providing them with a secure solution they could explain to their customers was key.”

While uptake started slowly, Tim says his wholesale customers have begun to embrace what RecycleMe can offer them and their customers.

“For years, the market has been hearing about the benefits of biodegradable or compostable products.

To have something fully recyclable was a shock to a lot of our clients, so it took a little while for them to see the potential of it,” he says.

“With a bit of education, reasoning, and communication about why it’s such a good solution, the system has really picked up traction. At the end of the day, we don’t own the cafés, can’t make them use RecycleMe, and can only lead them to the solution.”

Another Queensland-based company to recently take up RecycleMe is specialty coffee chain Good Bean. General Manager Rhys Miller says Good Bean

RecycleMe cups use a patented lining that can be processed in a normal paper recycling plant.

aims to use products that will make a positive impact.

“Sustainability is one of our core values and don’t just treat it like a marketing tool. We’re conscious about our planet and believe we need to contribute as much as we can to reducing waste,” Rhys says.

“I’ve been searching for a while for a sustainable coffee cup solution, and in RecycleMe I think we’ve found a closed loop system that actually works.”

Good Bean consists of 14 stores spread across Queensland, New South Wales, and Victoria, each of which will implement RecycleMe in October 2019.

Rhys says rolling out RecycleMe across more than a dozen locations will help increase the presence and visibility of the recycling system.

“A single café would still contribute, but across our sites, we’re going through thousands upon thousands of cups per year. I think introducing RecycleMe across a number of stores will make a big impact,” Rhys says. “One of the benefits of RecycleMe is that its collection points provide a platform where the consumer can clearly see what they need to do, and what will happen after they’ve disposed of their cup.”

Rhys adds that for the most part, consumers want to do the right thing, and there is a growing demand for sustainable alternatives.

“The more educated the general population gets about what sustainability

“RECYCLEME HAS PROVEN SUCCESSFUL, PARTICULARLY IN THE SPECIALTY COFFEE INDUSTRY. I THINK THAT’S BECAUSE THIS SEGMENT IS REALLY DRIVEN BY SUSTAINABILITY VALUES AND THE SAME CAN BE SAID ABOUT ITS CONSUMERS.” means and how we need to embrace it, the better engagement we’ll have, and the more people will chase down places with options like RecycleMe,” he says.

“We’re going to encourage everyone to bring their cups back and put the onus on our community to do the right thing.

People don’t need to provide financial incentives to look after their own planet and I want our communities to step up alongside us.”

To further improve the approachability of its RecycleMe system, Detpak introduced a collection bag service in September. This provides smaller cafés, offices, schools, or remote locations with special bags in which they can collect used RecycleMe cups and mail them direct to Shred-X, ensuring they are processed properly for recycling. Detpak’s Tom says this enables smaller venues to access the closed loop solution.

“Rather than having the commitment

of a front-of-house collection station and regular pickup, for someone only using a few hundred cups a week, they can keep the bag behind the counter, collect the cups, and post them back at their own pace,” Tom says. “There are no contracts for set up and collection, so it’s easier to implement in low-use locations and still guarantees that cups collected will be recycled into paper.”

For now, Tom says Detpak’s ongoing focus is the expanding RecycleMe’s presence and educating consumers on the benefits of the system.

“Tackling unnecessary waste is a shared responsibility and consumers need to be engaged and provided with viable alternatives that they understand,” Tom says. “Without them doing the right thing, nothing works.”

For more information, visit www.detpak.com/recycleme beanscenemag.com.au

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TECHNOLOGY PROFILE

Taking stock Coffee roasters across the globe are embracing new technology that allows them to scale up while maintaining their customer service and transparency.

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eople are becoming more aware of the quality and impact their products have on the world around them. In coffee, this has led to a boom in artisan and specialty roasters not just in Australia but Europe, North America, and even Asia.

One of the companies at the forefront of the specialty coffee movement in the United Kingdom is Volcano Coffee Works, which has seen rapid growth since launching in 2010. Co-founder and Chair Emma Loisel says the roaster and sister company Assembly Coffee have developed strong followings domestically and internationally.

“The UK specialty coffee market has seen high growth as customers transition from drinking commodity coffee to understanding the level of quality specialty coffee can offer,” Emma says. “We’ve been at the forefront of that market shift and 12 months ago, opened in Paris.

“Our success is because we offer outstanding and traceable coffees, hold ethical principles around not just our coffees but how we run our business in an environmentally friendly way, and run a professional operation that invests in supporting our customer base.”

With specialty coffee being such a

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relationship-driven business, Emma says it was critical Volcano Coffee Works didn’t lose its personal connection with its customers as it grew.

“Customer relationships are at the core of what we do. In order to maintain our levels of customer service across more customers, we needed to have technology that helped us grow without simply loading more people into the business,” she says.

“That’s where we looked for new systems to support our team while we scaled.”

One such program was Unleashed Software’s inventory management system.

Unleashed Software Chief Operating Officer Lisa Miles-Heal says the platform offers solutions for a coffee roaster’s endto-end business processes.

“We provide digital capabilities against all of the core products and processes we can, starting from supply and purchase through production and manufacturing, all the way out to sales channels,” Lisa says.

“If we can do all that heavy lifting – saving time and effort and minimising errors – companies like Volcano Coffee Works can focus on growing their business and interacting with customers, instead of being tied up with managing processes, data, and transactions.”

Rather than being installed on individual computers, Unleashed Software is a cloud-based platform, meaning it’s able to update the system or accommodate growth with few ramifications for its users.

“Cloud technology is at the core of what we’re about. There’s no upgrade path or infrastructure costs and our delivery mechanism – through the internet – is efficient and keeps the software well-priced. We can also scale up our infrastructure as our existing customers grow and new ones come onboard internationally,” Lisa says.

“As our customers’ businesses grow too, they also don’t have to worry about scaling up their infrastructure because we’re effectively providing that service.”

With 10 years of experience catering to industries ranging from manufacturing to healthcare, Unleashed Software has developed a wide client base, including more than 1500 businesses in Australia.

Lisa says entering the coffee industry has provided Unleashed Software a chance to emphasise and develop new features within its platform.

“Coffee has been a really exciting segment because a lot of coffee businesses care about what we call ‘product

provenance’, or where something comes from,” Lisa says.

“Batch Tracking provides full traceability from source to sale on various batches of coffee as it reaches the consumer. There is a growing interest across multiple industries among consumers who want to know where their products come from and be assured of their quality and authenticity.”

Volcano Coffee Works’ Emma says automating Batch Tracking through Unleashed is the next step in streamlining traceability in her roasting production processes.

“Our ethical trading principles mean it’s important to us that we know exactly where all of our coffee comes from and that the farmer is paid above production costs. Now, we will have a simple way to know exactly where it’s going as well,” Emma says.

“Being able to know and track what coffee has gone into each blend is critical. If a customer wants to know where their coffee is from, we can confidently demonstrate that traceability in our system.”

Volcano Coffee Works is preparing to move to a new UK production site four times the size of its existing roastery.

Unleashed will send a team to help optimise the software for the new facility. This will include introducing its “Bill of Materials” feature, allowing Volcano Coffee Works to accurately monitor production costs from waste to third-party packaging.

“Our partnership with Unleashed means as our business changes, Unleashed is there to help advise us on how to best operate to get the most out of the software,” Emma says.

Integration with other platforms, including Xero, Shopify, and Amazon, has also allowed Volcano Coffee Works to streamline administrative tasks, as

Volcano Coffee Works is using Unleashed Software’s Batch Tracking to help streamline traceabililty in its roasting processes.

Lisa Miles-Heal is the Chief Operating Officer of Unleashed Software.

employees no longer need to manually carry over information from one system to the next.

“We run two production sites, two warehouses, and teams in multiple countries. For us, having a system bringing all of that workflow together is really critical,” Emma says. “It’s improved our client’s access too. They now use the B2B portal, which gives them the ability to place orders whenever they want.”

Unleashed’s B2B portal enables customers to see levels of product availability in real time, preventing them from unintentionally ordering items that are out of stock. Their view of the catalogue can also be customised to present items they frequently purchase, special pricings or sales, and new additions. Emma says this allows her growing business to preserve the feeling of a personal endcustomer experience.

“It resembles and can be used like

any other online ordering website, with an ability to load the pictures and information our customers need. It has become a key portal between our business and theirs,” she says. “Before, they had to call up to place an order or send an email without an automatic confirmation. Now they’re able to quickly jump on an online portal and order what they need. I was pleased but not surprised by how well it was adopted by our customers.”

Emma says this means her staff can focus on the high-value tasks that add greater value to their customers.

“We’ve been able to move staff from purely operational order flow to customer services and success, which is a huge deal for us,” Emma says.

“Our team has time to really focus on what’s actually going on with our customers.

Do they need training? Preventative maintenance? How can we support them be more successful and achieve their business goals?”

Unleashed’s Lisa says with a business as close-knit as coffee, it’s important companies are able to maintain this level of connection while they grow.

“Coffee has the ability to scale globally in a unique way. It’s a growing market, and with our technology, companies that have already carved out their own niche can invest more time in reaching new markets,” Lisa says.

“The coffee industry aligns well with our own values. We didn’t necessarily set out to target this market, but we’ve found it a good fit, and continue to invest in product functionality to support companies like Volcano Coffee Works.

Our ethos is supporting good products and enabling these businesses to thrive in a global marketplace.”

For more information, visit www.unleashedsoftware.com

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CAFETTO BARISTA PROFILE

Finding common ground Image: Lanny Huang, World Coffee Events

Mikael Jasin discusses his journey from the alleyways of Melbourne to the finals of the World Barista Championship and how coffee connects people and countries.

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Mikael Jasin calls time on his WBC routine in Boston where he placed fourth.

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lacing fourth in the 2019 World Barista Championship (WBC) was no overnight success for Mikael Jasin. The Indonesian barista spent day and night training for the competition, and seven years building his experience in and knowledge of coffee.

Mikael eventually set himself the goal of making it to the WBC final, but his interest in coffee simply began with a desire to make great latte art.

“It looked really fun, seeing how baristas could draw really cool patterns with just milk and coffee. But what made me really passionate about coffee is the effect it has on everyone across the value chain,” Mikael tells BeanScene.

“From a customer’s perspective, they can come into a café up to three or four times a day to get their fix, but for baristas,

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it’s what they do for a living and are passionate about. As I grow in the coffee industry, I see that impact more on the farmer’s side too. It’s their whole livelihood and their family depends on it.”

Mikael works for Common Grounds Coffee Roasters in Indonesia and its subsidiary St Ali Jakarta. While he spent nine years living in Melbourne, and five of them working in coffee, his relationship with St Ali didn’t solidify until returning to Indonesia in 2017.

“I knew a lot of the team through competitions and going to their shop, but wasn’t really involved with them until after I graduated with a Masters in marketing, and saw a job ad for St Ali Jakarta,” Mikael says.

“When I got into coffee in 2012, I started at Manchester Press in Melbourne because it wasn’t as intimidating as joining one of the big roasters. It was where I would go for

coffee and I enjoyed the vibe and people.”

More than a year later, Mikael moved to Operator 25 – also in the Melbourne CBD – after learning a head barista position was available through mutual friends of the café’s owner. In 2016, Mikael partnered with the owner to launch another café, Middletown, in Prahran. It was during his time in Australia that coffee competitions piqued Mikael’s interest.

“The Barista Championships [embody] what it means to be a barista for me. But back in 2015 when I first wanted to take part, I only had a few years’ experience and my English wasn’t that good,” he says.

“I competed in the Australia Coffee in Good Spirits [CIGS] Championship that year to learn how to present and compete, with the goal of competing in a Barista Championship one day.”

Mikael placed second, a result he

repeated in the 2016 Australian CIGS. He also entered in the Southern Regional Barista Championship that year.

“I didn’t do too well, but no-one really wins the first time. It was a learning process,” Mikael says.

When the opportunity came to move back to Indonesia, Mikael saw it as a chance to flourish in a developing market.

“Melbourne is the coffee capital of the world but being in Indonesia allows me to be closer to origin. It’s an hour flight to go to a coffee farm. From Australia, on the other hand, it’s at least eight hours,” he says.

“I also felt like the market here in Indonesia was still growing. In terms of size, it’s actually a lot bigger than Melbourne, but coffee’s becoming more a part of people’s lifestyles and the industry’s developing in a completely different way to Australia.”

Mikael says while Indonesia has a booming specialty coffee scene, a new breed of coffee chains placing convenience over quality have sprung up.

“We’re actually excited about these new companies, because they’re growing the size of the coffee drinking market. We’re hopeful people visiting these shops will ‘upgrade’ their coffee tastes and come to us,” Mikael says. “Coffee is something you’ll never downgrade. You start drinking crap coffee then move on to specialty.”

While the wider coffee industry is moving in a different direction, Mikael says Australia’s influence can still be felt in the higher end of the market.

“A lot of the cafés in Indonesia – and around the world – base their business model on the Australian coffee shop. If you walk into a store, you’ll see a similar setup, the same machines, and smashed avo on every menu,” he says.

“Melbourne helped me navigate the waters quicker. Indonesia was all very familiar to me from the beginning. The real challenge has been adjusting people’s perceptions of coffee from being a luxury to everyday product.”

Another way Australia’s influence can be felt in Indonesia is the presence of cleaning agent supplier Cafetto, whose products Mikael has used throughout his career.

“I used Cafetto both in Melbourne and at Common Grounds. We have a distribution partner in Indonesia and only use Cafetto to clean equipment in our shops. It’s a day to day necessity,” Mikael says. “We see Cafetto everywhere, and because we use it at the shops, it’s the same process to clean the machine when we’re training, competing, and working.

“Common Grounds and Cafetto were placed back-to-back at an expo called Food and Hotel Indonesia, where I got to catch up with the team. It’s great having something so familiar all around the world.”

“MELBOURNE IS THE COFFEE CAPITAL OF THE WORLD BUT BEING IN INDONESIA ALLOWS ME TO BE CLOSER TO ORIGIN.” Mikael says his time in Australia also helped his performance in the Indonesian Barista Championship, placing second in 2018 and winning in 2019.

“It felt surreal and meant a lot to me as a career milestone,” Mikael says. “You always think about and train for it, but when it finally happens, there’s a mixture of happiness and panic when you realise you have to prepare for Worlds.”

Common Grounds Co-owner Yoshua Tanu had previously represented Indonesia at the WBC in 2014, 2016, and 2017, but Mikael was the first from the roaster – and Indonesia – to make it to the final round.

“As a company, we really wanted to be in the finals. To make it happen was surreal.

We didn’t think it was possible,” he says.

Mikael’s routine focused on “purposedriven fermentation”, using carbonic maceration processing on coffees from Panama, Ethiopia, and Indonesia to prove a good coffee can be processed anywhere.

“Going to the WBC from an origin country, I wanted to use my country’s coffee

and show, if processed correctly, something as simple as Indonesian coffee can contain all these different flavours,” Mikael says.

“To have the confidence to showcase Indonesian coffee on the world stage shows that our industry is at that level. To place so high means a lot for all of us, not just me or Common Grounds, but the farmer we sourced the coffee from and the other baristas in Indonesia who thought they couldn’t make it to the finals.”

Despite his fourth-place finish, Mikael feels there is room for him and Indonesian coffee to go even further in the competition.

“I’m looking forward to taking to the world stage again and will hopefully get to do it next year when the WBC heads to Melbourne,” Mikael says. “I started my career in Melbourne, and if I could compete or even win the WBC there, it’d feel as though I’d come full circle.”

For more information about Cafetto, its support of industry members, and latest product range, visit www.cafetto.com beanscenemag.com.au

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Roasters Directory 2019 The sixth edition of BeanScene’s roasters directory includes more than 850 of the coffee roasters responsible for Australia and New Zealand’s global reputation.

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any countries around the world look to Australia as a leader in the global coffee industry. A large part of this is due to the hundreds of roasters across the country all striving for a consistent and quality product, and that ‘extra something’ that makes them stand out in the crowd.

In 2014, BeanScene noticed a lack of solid information and statistics on Australian roasters, as well as their production and buying habits, and set out to rectify it with an annual survey and Roasters Directory. This year sees our biggest listing yet, with more than 850 entries.

Some 217 roasters participated in the optional and anonymous survey to provide a more quantitative look at the Australian and New Zealand coffee industry.

Of the roasters surveyed, 56 per cent source their green beans from a trader, 12 per cent use direct trade, and 32 per cent use both methods. This is a slight shift from last year, with solely direct trade up two per cent and exclusively through a trader down three per cent.

The most common volume of coffee roasted per week by Australian roasters was between 100 to 500 kilograms per week with 25 per cent of respondents.

Not far behind, 24 per cent of businesses roast 100 kilograms or less, 21 per cent between 1000 to 5000 kilograms per week, 17 per cent between 500 to 1000 kilograms, five per cent at 5000 to 10,000 kilograms, four per cent more than

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20,000 kilograms, and three per cent between 10,000 to 20,000 kilograms.

On the number of cafés they supply to, 47 per cent of respondents said between one to 25 cafés. Sixteen per cent supplied 25 to 50 cafés, 15 per cent 50 to 100 cafés, 9 per cent 100 to 200 cafés, two per cent for both 200 to 300 cafés and 300 to 400 cafés, one per cent 400 to 500 cafés, and five per cent said more than 500 cafés.

“Our results suggest a slight shift down in production from 2018, with almost half of respondents roasting 500 kilograms or less of coffee per week. But with a higher number of roasters listed in this year’s directory, and about 20 per cent supplying more than 100 cafés, what’s more likely is that a greater number of smaller roasters have popped up over the past few years,” BeanScene Managing Editor Sarah Baker says.

When it comes to the median wholesale price of coffee per kilogram, the most popular price is between $20 to $30 with 54 per cent of respondents, followed by $30 to $40 for 35 per cent, $10 to $20 for six per cent, less than $10 for two per cent, and more than $40 for one per cent.

While most categories were stable with last year, there was a seven per cent drop in cafés charging $20 to $30 and a six per cent increase in those charging $30 to $40.

When roasters were asked if they would consider a price change with the next 12 months, 52 per cent said “yes”. This includes 67 per cent of those charging $40 or more, 60 per cent of

$30 to $40, 47 per cent of $20 to $30, 46 per cent of $10 to $20, and 50 per cent charging less than $10.

By number of wholesale customers, the only category where less than half were considering a price rise was those with 50 to 100 accounts, at 45 per cent.

In terms of production volume, the group most averse to a price increase roasts 10,000 to 20,000 kilograms per week, at 33 per cent. Others ranged from as low as 42 per cent to a high of 62.5 per cent for roasters producing more than 20,000 kilograms.

“The Australian dollar is quite low right now, which may be putting strain on how much it’s costing roasters to buy their green beans,” Sarah says.

“One thing is clear though, the volume of Australian roasters is strong. While we can’t claim to have represented every business across the country, what we hoped to achieve is a comprehensive representation of our roasting community, and a little insight into the decisions impacting our roasting landscape.”

52% YES

48% NO The percentage of roaster respondents who would consider a price change within the next 12 months.

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ROASTERS DIRECTORY 2019 ACT

NSW

• Barrio Collective Coffee 59/30 Lonsdale St Braddon ACT 2612 0423 100 814 barriocollective.com

• 21grams 3 South Creek Rd Dee Why NSW 2099 0405 369 991 21grams.com.au

• Braddon Brew 2/27 Lonsdale St Braddon ACT 2612 02 6223 2001 braddonbrew.com.au

• 9 Bar Coffee 6/4 Hayes St Balgowlah NSW 2093 02 9949 3275 9barcoffee.com

• Coffee Tree Roasters 8/20 Genge St Canberra ACT 2601 02 6162 0557 coffeetree.com

• Abstract Coffee Roasters Surry Hills NSW 2010 0405 055 899 abstract.coffee

• Cosmorex Coffee 47 Kembla St Fyshwick ACT 2609 02 6280 7511

• Adore Estate Coffee 26 Fariola St Silverwater NSW 2128 02 9713 7082 coffeegalleria.com.au

• Highgate Lane Coffee Roasters 27 Eyre St Kingston ACT 2604 02 6260 7263 highgatelane.com • Jindebah Coffee 5/48 Sandford St Mitchell ACT 2911 02 6286 4053 jindebah.com • Lonsdale Street Roasters 4/23 Lonsdale St Braddon ACT 2612 02 6108 3661 lonsdalestreetroasters.com • Ministry Grounds Coffee PO Box 7174 Kaleen ACT 2617 0432 593 942 ministrygrounds.com.au • Ona Coffee 5/68 Wollongong St Canberra ACT 2609 02 6162 3321 onacoffee.com.au • Red Brick Espresso 4/35 Carruthers St Curtin ACT 2605 02 6285 1668 redbrickespresso.com.au • Seven Miles Coffee Roasters 23 Whyalla St Fyshwick ACT 2609 1300 132 507 sevenmiles.com.au

• Alfresco Coffee Roasters 15B Church St Moruya NSW 2537 0400 956 083 alfrescocoffee.com.au • Allpress Espresso 58 Epsom Rd Zetland NSW 2017 02 9662 8288 allpressespresso.com • Altitude Coffee Roastery 14/108 Dangar St Armidale NSW 2350 0409 206 210 altitudecoffeeroastery.com.au • Antilles Coffee 32 Regans Rd Tamworth NSW 2340 02 6762 2272 antillescoffee.com • Aroma Coffee Roastery 43-45 Carrington Rd Marrickville NSW 2204 02 9693 1009 aromacoffee.com.au • Art of Espresso 35 Main St Young NSW 2594 02 6382 1151 artofespresso.com.au • Artificer 547 Bourke St Surry Hills NSW 2010 artificercoffee.com

• The Hospitality Store 5/21 Genge St Canberra ACT 2601 02 6262 7700 thehospitalityshop.com.au

• Artisti Coffee Roasters 3/11 Craft Cl Toormina NSW 2450 0499 974 680 artisti.com.au

• Two Before Ten 1 Hobart Pl Canberra ACT 2601 02 6162 1260 twobeforeten.com.au

• Aslan Coffee 1 Council St St Peters NSW 2044 0488 827 526 aslancoffee.com.au

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• Australia Roasted Coffee Co 7/3 Box Rd Taren Point NSW 2229 02 9531 7381 arcc.sydney • Background Specialty Coffee Roasters 1/61 Middleton Rd Cromer NSW 2099 1300 442 633 backgroundcoffee.com.au

• Blue Mountains Coffee Roasters 5/2-4 Tayler Rd Valley Heights NSW 2777 02 4739 0910 bluemountainscoffeeroasters. com.au • Bogota Coffee 948 Botany Rd Mascot NSW 2020 02 8338 0772 bogotacoffee.com.au

• Barefoot Roasters 1A Lateen Ln Byron Bay NSW 2481 0430 316 066 barefootroasters.com.au

• Botero Coffee Roasters 275 River St Maclean NSW 2463 02 6645 5541 botero.com.au

• Barrel One Coffee Roasters 22 Orchard Rd Brookvale NSW 2100 0408 431 864 barrelonecoffee.com

• Bow & Arrow Coffee Raosters 688 Bourke St Redfern NSW 2016 0416 004 411 bowandarrow.coffee

• Bassett Espresso 02 9332 1617 bassettespresso.com

• Brasilero Coffee 1/7 Greenhills Ave Moorebank NSW 2170 02 9821 1354 brasilerocoffee.com.au

• Bay Beans Coffee 548 George St Sydney NSW 2000 0428 555 535 baybeans.com.au • Bay Coffee Roasters 2/214 Military Rd Neutral Bay NSW 2089 1300 767 754 baycoffee.com.au • Beancraft Unit 11, 9 Foundry Rd Seven Hills NSW 2147 0422 498 463 beancraft.com.au • Black Drum Roasters 18 Carnegia Pl Blacktown NSW 2148 1300 433 335 blackdrumroasters.com.au • Black Market Roasters 144 Victoria Rd Marrickville NSW 2204 1300 030 327 blackmarketroasters.com.au

• Bravo Coffee 3/314 Hoxton Park Rd Prestons NSW 2170 02 9560 7930 • Brawn Trading Company 15/12 Mars Rd Lane Cove West NSW 2066 02 9420 0186 gourmetgold.com.au • Brew Ha Ha Coffee Roasters Cnr Catherine St & Piper St Lilyfield NSW 2040 02 9560 0778 • Brewtown Coffee Roasters 536 Crown St Surry Hills NSW 2010 0405 260 205 brewtownnewtown.com.au • Brewtown Newtown 6-8 O’Connell St Newtown NSW 2042 brewtownnewtown.com.au

• Blandi Coffee 43/172 Milperra Rd Revesby NSW 2212 02 8090 8120 blandicoffee.com

• Bun Coffee 15-17/1A Banksia Dr Byron Bay NSW 2481 02 6680 9798 buncoffee.com.au

• Blind Man Coffee by Two Chaps 122 Chapel St Marrickville NSW 2204 02 9572 8858

• Byron Bay Coffee Company 169 Broken Head Rd Newrybar NSW 2479 02 6687 1043 byronbaycoffeeco.com.au

• Bliss Coffee Roasters 1/37 Shipley Dr Rutherford NSW 2320 02 4932 7740 blisscoffee.com.au

• Caddies Coffee & Tea 20 Carrington St Lismore NSW 2480 02 6621 7709 caddiescoffee.com.au

“The E65S produces great-tasting, clean and high-extraction shots. What makes it special though, is that it’s designed for super-easy maintenance and cleaning so that the grinder always produces the same high level of quality. ” B E N P U T I B a r i s t a C h a m p i o n I C o f f e e S h o p & R o a s t e r y O w n e r

ROASTERS DIRECTORY 2019 • Cafeina Roasters 46/3 Kelso Cres Moorebank NSW 2170 0403 113 539 cafeinaroasters.com.au

• Coffee Guru 7/3 Box Rd Taren Point NSW 2229 02 9531 7381 coffeeguru.com.au

• Caffe Coffee 9 Ferngrove Pl South Granville NSW 2142 1300 874 443 rfg.com.au

• Coffee Masters of Australia 18/57A Rhodes St Hillsdale NSW 2043 02 9557 0799 coffeemaster.com.au

• Caffe DM 177 Great North Rd Five Dock NSW 2046 0411 747 750 caffedm.com.au

• Coffeecaps 4/100 O’Riordan St Alexandria NSW 2015 1300 362 352 coffeecaps.net.au

• Caffe Migliore 20/3 Box Rd Taren Point NSW 2229 1300 137 696 caffemigliore.com.au

• CoffeeCliQ 1/89 Ramsgate Ave North Bondi NSW 2026 0414 169 854 CoffeeCliQ.com.au

• Caffe Molinari 5/207 Young St Waterloo NSW 2017 02 9698 0080 molinaricoffee.com.au

• Coffex Coffee Roasters 5/24 Burrows Rd Alexandria NSW 2015 02 9550 3633 coffex.com.au

• Campos Coffee 1/16 Baker St Banksmeadow NSW 2019 02 9316 9032 camposcoffee.com

• Collective Roasting Solutions 42/112 McEvoy St Alexandria NSW 2015 0423 908 484 crs.business

• Cassiopeia Specialty coffee 4/59 Megalong St Katoomba NSW 2780 0431 821 371 cassiopeia.com.au • Cherry Beans Coffee Roasters 62 South St Rydalmere NSW 2116 0413 245 919 cherrybeans.com.au • Cherry Seed Coffee Roasters 0403 560 779 cherryseedroasters.com • Coffee & Co Roasters 880 Princes Hwy Tempe NSW 2044 1300 433 335 coffeeandco.sydney • Coffee Alchemy 24 Addison Rd Marrickville NSW 2204 02 9516 1997 coffeealchemy.com.au • Coffee Beans Delivered Banksmeadow NSW 2019 0410 876 610 coffeebeansdelivered.com.au • Coffee Brothers 1/54-56 Darley St Mona Vale NSW 2103 02 8411 2190 coffeebros.com.au

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• Colombian Connection Coffee 16 Buckley St Marrickville NSW 2204 0420 440 155 colombianconnection.com.au

• Daily Grind Coffee Company 1/9 Bergin St Gerringong NSW 2534 02 4234 0110 dailygrindcoffee.com.au • Daily Ritual Coffee Roasters 52/195 Beardy St Armidale NSW 2350 02 6772 7545 dailyritual.com.au • Danes Gourmet Coffee 28 Dale St Brookvale NSW 2100 02 9938 4522 danes.com.au • Darcy St Project 17/3 Kelso Cres Moorebank NSW 2170 0413 919 844 darcystproject.com.au • Darks Coffee Roasters 294 Turton Rd Lambton NSW 2305 0403 336 473 darks.com.au • Delano Specialty Coffee 85 Montague St Wollongong NSW 2500 1300 335 266 delanocoffee.com.au • Deluca Coffee 1631 Botany Rd Banksmeadow NSW 2019 02 9695 7679 delucacoffee.com

• Crave Coffee 72/20-28 Maddox St Alexandria NSW 2015 02 9516 1161 cravecoffee.com.au

• Di Bartoli Coffee 647 Botany Rd Roseberry NSW 2018 02 9389 9892 dibartoli.com.au

• Crema Coffee Garage 62 Broadmeadow Rd Broadmeadow NSW 2292 02 4969 7422 cremacoffeegarage.com.au

• Di Bella Coffee Roasting Warehouse 50 Holt St Surry Hills NSW 2010 02 9699 9656 dibellacoffee.com

• Crema D’Oro 1A Norfolk St Killara NSW 2071 0411 160 170 cremadoro.com.au • Custom Coffee Brands 260 Nolan St Unanderra NSW 2526 02 9620 5000 customcoffeebrands.com • Custom Coffee Roasters 83 Montague St Wollongong NSW 2500 02 4254 1410 privatelabel.coffee

• Di Lorenzo Caffe 33-35 Marrickville Rd Marrickville NSW 2204 1300 486 684 dilorenzocaffe.com • Di Pacci Coffee Company 97-99 Chapel St Roselands NSW 2196 02 9758 0760 dipacci.com.au • Dimattina Coffee 705 Parramatta Rd Leichhardt NSW 2040 0408 215 790 dimattinacoffee.com.au

• Double Roasters 17/49 Carrington Rd Marrickville NSW 2204 02 9572 7711 doubleroasters.com • Dr Ruby Coffee Roasters 607/20 Dunkerley Pl Waterloo NSW 2017 0402 452 517 bhacademy.com.au • Draft Coffee Roasters 404 Botany Rd Beaconsfield NSW 2015 02 9698 1539 draftcoffeeroasters.com.au • Edition Coffee Roasters 60 Darling Dr Haymarket NSW 2000 0438 682 089 editioncoffeeroasters.com • Elbon Coffee 402 New South Head Rd Double Bay NSW 2028 02 9327 7058 elboncoffee.com.au Espresso Botero 275 River St Maclean NSW 2463 1300 540 337 botero.com.au • Espressology 4/8 Bonz Pl Seven Hills NSW 2147 1300 731 377 espressology.com • Estella’s Boutique Coffee 15 Bultje St Dubbo NSW 2830 0418 553 332 estellas.com.au • Euroespresso Machine Co 50-52 Smith St Marrickville NSW 2038 0414 499 957 euroespresso.com.au • Fish River Roasters 67 Corporation Ave Bathurst NSW 2795 02 6331 7171 fishriverroasters.com.au • Foodco Group 215F1/122 Lang Rd Moore Park NSW 2021 02 9302 2200 foodco.com.au • Forsyth Coffee 1/2-6 Waltham St Artarmon NSW 2064 02 9437 5916 forsythcoffee.myshopify.com • Frankie’s Beans 3/1 Kings Cross Rd Darlinghurst NSW 2010 1300 551 614 frankiesbeans.com.au

ROASTERS DIRECTORY 2019 • Fresh Food Services 160 Burwood Rd Concord NSW 2137 02 9747 9400 freshfood.com.au

• Guerrilla Roasters 31 Pacific St Mossy Point NSW 2537 0414 531 203 guerrillaroasters.com

• Karmee Coffee 18-20 Cleg St Artarmon NSW 2064 02 9966 8488 karmee.com

• G.S. Roasting 3/32 Lilian Fowler Pl Marrickville NSW 2204 02 9519 3114 gsroasting.com

• Gypsy Coffee Roasters 1/112 McEvoy St Alexandria NSW 2015 02 9318 2345 gypsyespresso.com.au

• King Carlos Coffee 18 Weston Rd Hurstville NSW 2220 02 9580 1300 kingcarloscoffee.com.au

• Gabriel Coffee 60 Gibbes St Chatswood NSW 2067 02 9417 6333 gabrielcoffee.com.au

• Haven Specialty Coffee 34 Chalmers St Surry Hills NSW 2000 02 9281 9300 havenspecialtycoffee.com.au

• Kingswood Coffee 680 George St Sydney NSW 2000 0447 777 567 kingswoodcoffee.com.au

• Giuseppe Brothers 3/314 Hoxton Park Rd Prestons NSW 2170 02 8783 7909 caffemoda.com.au

• Hennessy Coffee 41/85-115 Alfred Rd Chipping Norton NSW 2170 1300 782 229 hennessycoffee.com.au

• La Casa Del Caffe 1/8 Saggart Field Rd Minto NSW 2566 02 9824 6071 lacasadelcaffe.com.au

• Glee Coffee Roasters 1/4 Dulmison Ave Wyong NSW 2259 02 4353 0653 gleecoffee.com.au

• Hills & Dee Coffee Roasters hillsdeecoffee.com

• Leaf Cafe & Co 4/10 Straits Ave South Granville NSW 2142 02 9632 1463 leafcafe.com.au

• Gloria Jean’s Coffees 11 Hoyle Ave Castle Hill NSW 2154 1800 689 550 gloriajeanscoffees.com.au • Goliath Coffee Roasters 6/1199 The Horsley Dr Wetherill Park NSW 2164 0422 039 973 goliathcoffee.com.au • Gourmet Gold Coffee 15/12 Mars Rd Lane Cove West NSW 2066 02 9420 0186 gourmetgold.com.au • Grace and Taylor Coffee Company 3/292 King St Newtown NSW 2017 0478 539 464 graceandtaylor.com.au • Green Bean Coffee 9A/27 Mars Rd Lane Cove West NSW 2066 02 9870 7898 greenbeancoffee.com.au • Grey Matter Coffee Roasters 8 Murray Dwyer Cct Mayfield West NSW 2304 0468 536 635 • Grinders Coffee 204 Norton St Leichhardt NSW 2040 02 8568 1708 grinderscoffee.com.au • Ground Control Coffee 5/29 Industry Dr Tweed Heads South NSW 2486 06 5513 0892 groundcontrolcoffee.com.au

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• Hit N Run 117 Junction St Nowra NSW 2541 0481 305 309 hitnruncoffee.com.au • Inca Coffee Roasters Glenning Rd Glenning Valley NSW 2261 0488 778 448 incacoffee.com.au • Infinity Coffee Roasters 185 Fox Valley Rd Wahroonga NSW 2076 02 9473 8763 infinitycoffeeroasters.org • iRoast Services 9 Baker St Banksmeadow NSW 2019 0414 169 854 iroast.net.au • Jibbijug 1205/83 Harbour St Haymarket NSW 2000 0426 265 492 jibbijug.com.au • Julius Meinl NSW 4/142-144 Spit Rd Mosman NSW 2088 0435 386 440 18sixty2.com.au • Kaapikaapi 2 Wongajong Cl Castle Hill NSW 2154 0408 166 564 kaapikaapi.com.au • Kahawa Estate Coffee 374 Houghlahans Creek Rd Teven NSW 2478 0404 834 795 kahawaestate.com.au

• LHM Foods 465 Victoria Ave Chatswood NSW 2065 02 9922 6886 lhmfoods.com.au • Little Giant Roasters Coffee House 525 Willoughby Rd Willoughby NSW 2068 02 9958 7406 • Little Italy Coffee Roasters 18/8 Tilley Ln Frenchs Forest NSW 2086 02 9453 2009 licr.com.au • Little Street Roasters 1/4 Harbord Ct Forster NSW 2428 0428 023 217 littlestreetroasters.com • Macchiato Roastery 2/338 Pitt St Sydney NSW 2000 02 9262 9525 macchiato.com.au • Mackellar Range Australian Coffee 48 Hayward Rdg Hogarth Range NSW 2469 0422 100 170 mackellarcoffee.com.au • Mad Coffee Capsules 1/441-443 Victoria St Wetherill Park NSW 2164 0404 838 376 madcoffeecapsules.com.au

• Maillot Jaune Premium Coffee PO Box 323 Tamworth NSW 2340 0418 416 133 mjcoffee.com.au • Marvell Street Coffee Roasters 1/11 Grevillea St Byron Bay NSW 2481 0402 912 465 marvellstreet.com • Maverick Coffee 8/171 Princes Hwy Ulladulla NSW 2539 02 4454 0677 • Maxima Coffee Roasters 67-69/189 Ocean View Rd Ettalong Beach NSW 2257 02 4342 4422 maximacoffee.com.au • Mayan Cafe 6/5 Aroo Rd Kings Point NSW 2539 0430 303 679 mayancafe.com.au • Mecca Coffee Roasters 26 Bourke Rd Alexandria NSW 2015 02 9698 8448 mecca.coffee • Microroast r8.02/23 Barangaroo Ave Barangaroo NSW 2000 0490 097 287 microcoffee.com • Mighty Fine Coffee 14/46-48 Abel St Jamisontown NSW 2750 02 4701 9943 mightyfinecoffee.com.au • Mocha Coffee 5/13-21 Cadogan St Marrickville NSW 2204 02 9565 5227 mochacoffee.com.au • Mocopan Coffee 2A Costello Pl Seven Hills NSW 2147 1300 730 465 mocopan.com.au • Mongrel Joes Coffee Roasting Shop 3/32 Lilian Fowler Pl Marrickville NSW 2204 02 9519 3114 • Morgan’s Coffee Roasters 16/84-90 Old Bathurst Rd Emu Heights NSW 2750 02 4735 0600 morganscoffee.com

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ROASTERS DIRECTORY 2019 • Mount K Coffee 11/7-15 Gundah Rd Mt Kuring-gai NSW 2080 0420 998 774 mountkcoffee.com.au

• Opera 2 Waverley Dr Unanderra NSW 2526 0415 243 849 operacoffee.com

• Mr Black Spirits 25 Portsmouth Rd Erina NSW 2250 0438 918 688 mrblack.co

• Pablo & Rusty’s 3 Plassey Rd North Ryde NSW 2113 02 9807 6293 pabloandrustys.com.au

• Nat’s Coffee Roasters 29 Kays Ln Alstonville NSW 2477 02 6628 3666 natscoffeeco.com.au

• Painted Blue Coffee Roasters 3 Reserve Rd Grassy Head NSW 2441 0456 436 222 paintedblue.com.au

• Neoma Coffee Roasters 1/9-11 Baaker St Banksmeadow NSW 2019 02 96661273 neomacoffee.com.au • Nerissimo Coffee PO Box 281 Croydon Park NSW 2133 0449 966 207 nerissimocoffee.com.au • Nine Yards Coffee 2/11 Green St Brookvale NSW 2100 02 8413 0837 nineyardscoffee.com.au • Normcore Coffee 5/209 Castlereagh St Sydney NSW 2000 0421 556 679 normcorecoffee.com.au • North Coast Coffee Roasters 3 Willis Rd Woolgoolga NSW 2456 02 6654 8060 • Numero Uno Coffee Roasters 7-11 Allen St Waterloo NSW 2017 02 8399 0111 numerouno.com.au

• Paradox Coffee Roasters 3/167 Prospect Hwy Seven Hills NSW 2147 1800 849 335 paradoxroasters.com • Parlour Lane Roasters 49 Market St Sydney NSW 2000 02 8262 0032 qthotelsandresorts.com • PeaBerrys Gourmet Coffee 81 Maitland Rd Islington NSW 2296 02 4962 4222 peaberrys.com.au • Peak Coffee Australia 1/30 Jambali Rd Port Macquarie NSW 2444 02 6581 2677 peakcoffee.com.au • People of Coffee 84-90 Hyde St Bellingen NSW 2454 1300 720 799 peopleofcoffee.org • Pine Tea & Coffee 17/8 Gladstone Rd Castle Hill NSW 2154 02 9680 9117 pineteacoffee.com.au

• Platform 9 Coffee Roasters 1/315 Townsend St Albury NSW 2640 0421 043 921 • Premium Coffee Roasters 1/8 Jindalee Rd Port Macquarie NSW 2444 0428 214 155 premiumcoffeeroasters.com.au • Primary Coffee Roasters 1/9 Ward Ave Potts Point NSW 2011 0404 124 153 primarycoffeeroasters.com • Primo Products 441-443 Victoria St Wetherill Park NSW 2164 02 9757 7000 primocaffe.com.au • Real Coffee 269 Darby St Cooks Hill NSW 2300 02 4054 9188 realcoffee.com.au • Reuben Hills 61 Albion St Surry Hills NSW 2010 02 9211 5556 reubenhills.com.au • River Roast 202 High St Maitland NSW 2320 0406 398 001 riverroast.com.au • Roasters With Altitude 71 Evans Lookout Rd Blackheath NSW 2785 0411 032 961 roasterswithaltitude.com.au • Roastville Coffee Roasters 157 Victoria Rd Marrickville NSW 2204 02 9560 4802 roastville.com.au

• Roastworks Coffee Co 40 Sawyer Ln Artarmon NSW 2064 02 9436 0784 roastworks.com.au • Rubia Coffee Traders 87 Stansfield Ave Bankstown NSW 2200 0403 113 539 rubiacoffeetraders.com.au • Rush Roasting Co 1 Old Bong Bong Way Burradoo NSW 2576 02 4862 3003 rushroasting.com.au • Sacred Grounds Coffee 2/87 Sydenham Rd Marrickville NSW 2204 02 9550 2222 sacredgroundsorganic.com • Salvador Coffee 32 Kings Ln Darlinghurst NSW 2010 02 9331 0071 salvadorcoffee.com.au • Sample Coffee Roasters 1.03/75 Mary St St Peters NSW 2044 02 9517 3963 samplecoffee.com.au • Samson Coffee House PO Box 587 Wenworthville NSW 2145 0434 560 529 samsoncoffeehouse.com.au • Santos 169 Bonds Rd Riverwood NSW 2210 02 9584 2544 santoscoffee.com.au • Schibello Coffee 21 Leeds St Rhodes NSW 2077 02 9476 8398 schibellocaffe.com

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• Segafredo Zanetti Australia 9/4 Huntley St Alexandria NSW 2015 08 9201 1350 segafredo.com.au • Selpak 55-57 Halstead St South Hurstville NSW 2221 0412 258 869 selpak.com.au • Seven Miles Coffee Roasters 75 Kenneth Rd Manly Vale NSW 2093 02 8966 4300 sevenmiles.com.au • Shahzad Lakhiar Chatswood NSW 2067 0432 090 192 • Shotlab Coffee Traders 326-330 Barrenjoey Rd Newport NSW 2106 0406 537 784 • Siboni’s Coffee 975 Pacific Hwy Pymble NSW 2073 02 9440 3173 siboniscoffee.com.au • Silver Linings Coffee 269 Crossmaglen Rd Bonville NSW 2450 0422 138 433 silverliningscoffee.com.au • Silverskin Coffee Roasters 43 Oakdale St Gateshead NSW 2290 0422 436 137 silverskincoffee.com • Single O 28B Cranbrook St Botany NSW 2019 02 9693 2232 singleo.com.au • Six Degrees Coffee Roasters 4/10 Straits Ave South Granville NSW 2142 0417 016 675 sixdegreescoffee.com.au

• Six8 Coffee Roasters 92 Meehan St Yass NSW 2582 0403 060 367 six8coffee.com • Skittle Lane 40 King St Sydney NSW 2000 0466 406 463 skittlelane.com • Soprano Coffee C1/1 Campbell Pde Manly Vale NSW 2093 0408 791 960 sopranocoffee.com.au • Sovereign Coffee Roasters 9/16 Aquatic Dr Frenchs Forest NSW 2086 0449 896 098 sovereigncoffee.com.au • Specialty Coffee Curators 146 Victoria Rd Marrickville NSW 2204 0468 594 958 specialtycoffeecurators.com.au • Sprocket Roasters 24 Wyong Rd Lambton NSW 2299 02 4957 3344 sprocketroasters.com.au • St Dreux Coffee 3/93 Jedda Rd Prestons NSW 2170 02 9826 5876 saintdreux.com • Steamroller Coffee 7/1 Clarke St Earlwood NSW 2206 0411 896 426 steamrollercoffee.com • Stewy’s Coffee 1/7 Grivillea St Byron Bay NSW 2481 0431 225 767 • Stoka Coffee Company 5B/17 Park Avenue Ln Coffs Harbour NSW 2450 0477 776 398 stokacoffee.com.au

• Swell Coffee 42/124-130 Auburn St Coniston NSW 2500 02 4203 5440 swellcoffee.com.au • The Barista, Baker & Brewer 358 Wodonga Pl Albury NSW 2640 02 6021 2312 threebs.com.au

• The Mobile Coffee Group 107/14 Loyalty Rd North Rocks NSW 2151 1300 746 020 themobilecoffeegroup.com.au

• The Blessed Bean Coffee Roasters 10 Best St Wagga Wagga NSW 2650 02 5908 3158 theblessedbean.com.au

• Three Arrows Coffee 4/89-97 New Canterbury Rd Petersham NSW 2049 02 8540 5621 threearrowscoffee.com.au

• The Coffee Bean Roasting House 64 Dampier St Tamworth NSW 2340 0409 393 751 coffeebean.com.au • The Coffee Roaster 380 Botany Rd Alexandria NSW 2018 02 8599 1599 coffee.com.au • The Grounds 7A/2 Huntley St Alexandria NSW 2015 02 9699 2225 thegrounds.com.au • The Killer Coffee Co 26 Fariola St Silverwater NSW 2128 02 9877 5552 killercoffeeco.com.au • The Little Blue Bean Coffee Co Vista Ave Lawson NSW 2783 0434 245 296 • The Little Marionette 26D Mansfield St Rozelle NSW 2039 02 9557 6980 thelittlemarionette.com

• The Wood Roaster 9-11A Shepherd St Marrickville NSW 2204 0412 008 973 thewoodroaster.com.au

• Three Pence Roasters 18 Woodfield Bvd Caringbah NSW 2229 0412 604 175 threepenceroasters.com.au • Toby’s Estate Coffee Roasters 32-36 City Rd Chippendale NSW 2008 1300 074 178 tobysestate.com.au • Tomra Sorting 1/20 Anela Ave Castle Hill NSW 2154 0419 553 617 tomra.com/food • Triple Pick Coffee 17 Gray St Bondi Junction NSW 2022 02 9388 9015 triplepickcoffee.com.au • Underground Coffee Roasters 7/2187 Castlereagh Rd Penrith NSW 2773 0410 586 724 undergroundcoffee.com.au • Veneziano Coffee Roasters 352 Bourke St Surry Hills NSW 2010 13 263333 (13 COFFEE) venezianocoffee.com.au

ROASTERS DIRECTORY 2019 • Vittoria Food & Beverage 118 Wetherill St Silverwater NSW 2128 02 9748 0299 vittoriafandb.com

• Jay’s Coffee Bar 1/10 Witte St Winnellie NT O820 0407 226 055 darwincoffeeroaster.com.au

• Black Cat Coffee 1588 Murphys Creek Rd Murphy’s Creek QLD 4352 0400 116 525 blackcatcoffee.com.au

• Coffee Bean Estate G25 The Pier, Pierpoint Rd Cairns QLD 4870 07 4051 3688 coffeebeanestate.com.au

• Volere Espresso 1/2 Industrial Rd Unanderra NSW 2519 1300 552 883 volere.com.au

• Just Coffee Beans NT Darwin River NT 0841 08 8945 9746 justcoffee.com.au

• Black Sheep Coffee Roasters 109 Norman St Woolloongabba QLD 4102 1300 066 459 blacksheepcoffee.net.au

• Coffee Dominion Cnr Ogden & Stokes Sts Townsville QLD 4810 07 4724 0767 coffeedominion.com.au

• Western Sydney Coffee Co 14/46-48 Abel St South Penrith NSW 2750 02 4701 9943 westernsydneycoffeeco.com.au • White Horse Coffee 42A Flora St Kirrawee NSW 2232 0433 411 114 whitehorsecoffee.com.au • Will & Co 33 Hall St Bondi Beach NSW 2026 0422 978 118 willandco.com.au • William De Nass Coffee Roasters 5B/18/20 Phillips Rd Kogarah NSW 2217 0435 214 483 williamdenasscoffee.com.au • Witham’s Coffee 5 Salisbury Rd Hornsby NSW 2077 02 9482 1122 withams.com.au • Wolfpack Coffee Roasters 10 Edwin St Mortlake NSW 2137 02 8765 0633 wolfpackcoffee.com.au • Zentveld’s Coffee 193 Broken Head Rd Newrybar NSW 2479 02 6687 2045 zentvelds.com.au • Zeta’s Coffee 119 Blissetts Rd Carool NSW 2486 0407 413 339 • Zoom Coffee 1/65 Piper Dr Ballina NSW 2478 0448 263 333 zoomcoffee.com.au

NT • Blast Coffee Roasters 26 Cox Cres Katherine NT 0850 0427 348 915 blastcoffee.com.au

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QLD • Abrisca Roasters 28 Manilla St East Brisbane QLD 4169 07 3217 3316 abrisca.com • Aromas Tea & Coffee Merchants 60 Alexandra Pl Murarrie QLD 4172 07 3393 9324 aromas.com.au • Bacano Coffee Roasters 201 Charlotte St Brisbane City QLD 4000 0433 049 289 bacanocoffee.com.au • Barrarister Coffee PO Box 1431 Burpengary QLD 4505 0415 335 098 • Basils 5 McIlwraith Ave Norman Park QLD 4170 07 3398 2931 basilscoffee.com.au • Bear Bones Coffee Roasters 68 McLachlan St Fortitude Valley QLD 4006 0431 571 617 bearbones.com.au • Bellissimo Coffee 33 Oxford St Bulimba QLD 4171 07 3899 6704 bellissimocoffee.com.au • Bellissimo Coffee 30 Wandoo St Fortitude Valley QLD 4006 0435 228 311 bellissimocoffee.com.au • Besito Coffee 1C/7 Ern Harley Dr Burleigh Heads QLD 4220 0415 862 088 besitocoffee.com • Big Brew Coffee Roasters 12/9 Inspiration Dr Wangara QLD 6065 08 9303 4877 brewcr.com

• Blackstar Coffee Roasters 3/62 Didsbury St East Brisbane QLD 4169 07 3217 2323 blackstarcoffee.com.au • Blue Sky Coffee 9/25 Lerna St Woolloongabba QLD 4102 0409 963 643 blueskycoffee.coffee • Bounce Coffee Company 87 Ingham Rd Townsville QLD 4810 1800 426 862 bouncecoffee.com • Cabana Espresso McBean St Yeppoon QLD 4703 0488 923 394 cuppacabana.com.au • Café de La Noria 3/21 Yuletide St Holland Park West QLD 4121 0435 060 639 cafedelanoria.com • Campos Coffee 19/300 Cullen Ave East Eagle Farm QLD 4009 07 3630 2288 camposcoffe.com • Carf Coffee 19/10 Eagle St Brisbane QLD 4000 07 3289 2596 carfcoffee.com.au • Chiasso Coffee Roasters 24/172 Redland Bay Rd Capalaba QLD 4157 07 3245 2748 chiassocoffee.com.au • Clandestino Roasters 2/59 Rene St Noosaville QLD 4566 1300 656 022 clandestino.com.au • Cleanskin Coffee 221/193 South Pine Rd Brendale QLD 4500 07 3889 8449 cleanskincoffeeco.com.au

• Coffee Guy 1 Olympic Cct Southport QLD 4211 07 5591 3242 thecoffeeguy.net.au • Coffee Hit Shop 1270, 123 North Lakes Dr North Lakes QLD 4509 0490 958 021 coffeehit.com.au • Coffee Roasters Australia 5/8 Technology Dr Arundel QLD 4214 07 5529 0888 coffeeroasters.com.au • Coffee Sisters 110 Monaco St Broadbeach Waters QLD 4218 07 5538 5655 • Coffee Supreme 3C Gibbon St Woolloongabba QLD 4102 1800 232 671 coffeesupreme.com • Costa Noosa Espresso 26 Duke St Sunshine Beach QLD 4567 07 5474 9222 costanoosa.com.au • Crafted Bean 413 Seib Rd North Arm QLD 4561 0411 220 082 craftedbean.com.au • Creque Alley Coffee 5/32 Shore St West Ormiston QLD 4160 0437 110 056 crequealley.com.au • Dancing Bean Specialty Roasters 164 Brisbane St Ipswich QLD 4305 0413 000 979 dancingbean.com • Dangerbird Coffee Roasters 6/29-39 Business Dr Narangba QLD 4504 0421 446 448 dangerbirdcoffee.com

• Delamauta Handcrafted Coffee & Tea 1/64 Meadow Ave Coopers Plains QLD 4108 0417 419 365 • DHC Coffee Co 2/5-11 Jardine Dr Redland Bay QLD 4165 0417 419 365 dlcoffee.com.au • Di Bella Coffee 82 Abbotsford Rd Bowen Hills QLD 4006 1800 332 163 dibellacoffee.com • Domigo Coffee 165 Byrnes St Mreeba QLD 4880 07 4092 7877 domigocoffee@qld.chariotnet.au

• First Fruits Specialty Coffee Shop F/149 Cotlew St Ashmore QLD 4214 0437 631 580 firstfruits.coffee • Flying West Coffee Roasters 13/9 Fellowship Dr Doonan QLD 4562 07 5471 1865 flyingwest.com.au • Fonzie Abbott Espresso 41-45 Crosby Rd Albion QLD 4010 07 3162 7552 fonzieabbott.com • Fortitude Roasters 4/65 Manilla St East Brisbane QLD 4169

• Dramanti Artisan Roaster 3/96 Tingal Rd Wynnum QLD 4178 07 3108 8338 dramanti.com

• Four Mile Roasters 3/21-23 Warner St Port Douglas QLD 4871 07 4099 4586 fourmileroasters.com.au

• Earth & Steam Coffee Musk Ave & Gona Pde Kelvin Grove QLD 4059 0419 688 748 earthandsteam.com.au

• Fox Coffee 3 Ellison Rd Geebung QLD 4034 07 3216 2318 foxcoffee.com.au

• East Australia Coffee Company 636 Gilston Rd Gilston QLD 4211 0412 233 451 eacc.com.au

• Glasshouse Mountains Ecolodge Coffee Project 198 Barrs Rd Glasshouse Mountains QLD 4518 07 5493 0008 glasshouseecolodge.com

• Elixir Coffee 12 Hayward St Stafford QLD 4053 07 3356 5652 elixircoffee.com.au

• Groundskeeper Willie 1 Allen St Moffat Beach QLD 4551 0447 299 934 groundskeeperwillie.com

• Essential Coffee 32 Hutchinson St Burleigh Heads QLD 4220 1300 324 111 essentialcoffee.com.au

• Hervey Bay Coffee 3/97 Old Maryborough Rd Pialba QLD 4655 0438 536 166 herveybaycoffee.com.au

• Extraction Artisan Coffee 7/3375 Pacific Hwy Slacks Creek QLD 4127 0419 674 737 extractionartisancoffee.com.au

• Iggys Coffee 6/8 Finsbury St Newmarket QLD 4051 07 3356 8887 iggyscoffee.com.au

• First Batch Coffee Roasters 2/8 Venture Dr Noosaville QLD 4566 1300 253 030 firstbatchcoffee.com.au

• Industry Beans Newstead 18 Proe St Newstead QLD 4006 04 9417 1034 industrybeans.com

• First Fruits Speciality Coffee 129-133 Olsen Ave Labrador QLD 4215 0437 631 580 firstfruits.coffee

• Industry One Coffee Roasters 2/4-16 Tingira St Cairns QLD 4870 0459 647 273 industryonecoffee.com.au

The Slayer Steam LP is a dream come true for those seeking absolute control of extraction and repeatability.

This incredibly intuitive machine automatically records your settings as you dial in with the Record & Playback feature. You’ll experience the best of both worlds with the LP’s manual and volumetric modes.

Program your volumetric, pre-infusion and post-infusion settings with ease to extract an accurate espresso every time. The perfect tool to maximize your coffee experience on every level is here!

The Steam LP is a true innovation, but don’t take our word for it, go ahead and discover for yourself.

For orders or to learn more contact our team, sales@slayerespresso.com.

Slayer Espresso APAC 1 Nelson St Abbotsford, 3067 Victoria

ROASTERS DIRECTORY 2019 • Jaques Coffee 137 Leotta Rd Mareeba QLD 4880 07 4093 3284 jaques.coffee

• Mambo Coffee Co 2/100 Sugar Rd Maroochydore QLD 4558 1300 062 626 mambocoffee.com.au

• Montville Coffee 20 Balmoral Rd Montville QLD 4560 07 5478 5585 montvillecoffee.com.au

• Q Roasters 44 Wolverhampton St Stafford QLD 4053 07 3172 6878 qroasters.com.au

• Java Gourmet Cnr Days & Old Coach Rds Upper Coomera QLD 4209 0434 634 831 javagourmet.com.au

• Manna Beans 2/4 Willingdon St Archerfield QLD 4108 07 3703 2830 mannabeans.com.au • Mantle & Moon 322 Moggill Rd Indooroopilly QLD 4068 07 3062 2522 mantlegroup.com

• Mt Tamborine Coffee Plantation 64 Alpine Tce Mt. Tamborine QLD 4272 07 5545 3856 mtcp.com.au

• Quaff Coffee 50 Michael St Bulimba QLD 4171 0409 422 879 quaffcoffee.com

• Joy Organic Coffee Roasters 18/109 West Burleigh Rd Burleigh Waters QLD 4220 1300 525 599 joybeans.com.au • Just Earth Coffee Roastery and Cafe 29 Vulture St West End QLD 4101 07 3844 4429 justearth.org.au • Kadilly Coffee 4 Charlotte Ct Kalkie QLD 4670 0402 092 953 • Kai Coffee 1/40 Technology Dr Warana QLD 4575 0403 473 282 kaicoffee.com • La Bottiglia by Bottled Espresso Murrarie Rd Tingalpa QLD 4173 0434 060 301 bottledespresso.com.au • Latitude Coffee 2/28 Flinders Pde North Lakes QLD 4509 0400 501 890 latitudecoffee.com.au • Lincoln Coffee Roasters 2/15 Exeter Way Caloundra QLD 4551 0427 802 250 lincolncoffeeroasters.com.au • Little Cove Coffee Co 4/205 Weyba Rd Noosaville QLD 4566 07 5440 5422 littlecovecoffee.com.au • Lucaffe Australia 66 Hope St Brisbane QLD 4101 1300 866 173 lucaffe.com.au • Maleny Coffee 48 Teutoberg Ave Maleny QLD 4552 0409 874 267 malenycoffee.com.au

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• Merlo Coffee 1 Main St Springfield QLD 4300 07 3470 0215 merlo.com.au • Merlo Coffee 1/78 Latrobe Terrace Paddington QLD 4064 07 3368 2099 merlo.com.au • Merlo Coffee 104 McLachlan St Fortitude Valley QLD 4006 07 3257 0465 merlo.com.au • Merlo Coffee 107 Ferry Rd Southport QLD 4215 07 5561 1588 merlo.com.au • Merlo Coffee 154-164 Horton Pe Maroochydore QLD 4558 07 5479 2714 merlo.com.au • Merlo Coffee 23 Harries Rd Coorparoo QLD 4151 07 3324 2309 merlo.com.au • Merlo Coffee 320 Fison Ave Eagle Farm QLD 4009 07 3620 4239 merlo.com.au • Merlo Coffee 349-369 Colburn Ave Victoria Point QLD 4165 07 3207 9073 merlo.com.au • Merlo Coffee 9 Sherwood Rd Toowong QLD 4066 07 3720 8802 merlo.com.au • Mifeia Coffee 4/31 Dominions Rd Ashmore QLD 4214 07 5564 9868 mifeia.com.au

• Neli Coffee 4/293 MacDonnell Rd Clontarf QLD 4019 07 3284 9909 nelicoffee.com.au

• Queensland Coffee Machine Services 45 Caxton St Petrie Terrace QLD 4000 1300 650 091 queenslandcoffee.com.au

• North Queensland Gold Coffee 136 Ivicevic Rd Paddys Green QLD 4880 07 4093 2269 nqgoldcoffee.com.au

• Ransom Coffee 29/170-182 Mayers St Manunda QLD 4870 07 4019 2282 ransomcoffee.com

• Padre Coffee 10 Eenie Creek Rd Noosaville QLD 4566 07 5474 2036 padrecoffee.com.au • Paradox Coffee Roasters 10 Beach Rd Surfers Paradise QLD 4217 1800 849 335 paradoxroasters.com • Parallel Roasters 2/49 Jijaws St Sumner Park QLD 4074 0434 025 700 parallelroasters.com • Passport Specialty Coffee 5/49 Toombul Rd Northgate Qld 4013 0423 005 050 passportcoffee.com.au • Pioneer Coffee Roastery 41 Pioneer Rd Yandina QLD 4561 07 5446 8099 pioneercoffee.com.au • Pirate Coffee 4/366 Moggill Rd Indooroopilly QLD 4068 07 3378 6482 piratecoffee.com.au • Premiato Coffee 6/179 Currumburra Rd Ashmore QLD 4214 1800 444 999 premiatocoffee.com.au • Primal Coffee Roasters 12 Gordon St Mackay QLD 4740 0406 338 554 primalcoffeeroasters.com

• Renegade Roasters 6/25 Michlin St Moorooka QLD 4105 0468 674 103 renegaderoasters.com.au • Retail Food Group 1 Olympic Cct Southport QLD 4215 07 5591 3242 rfg.com.au • Rogue Coffee 14 Austin St Newstead QLD 4006 07 3257 0227 • Semi-Pro Coffee 8/75 Flinders Pde North Lakes QLD 4509 0411 814 432 • Seven Miles Coffee Roasters 19 Maud St Newstead QLD 4006 1300 132 507 sevenmiles.com.au • Silipo Coffee 9/54 Bailey Cres Southport QLD 4215 0414 630 030 silipocoffee.com.au • Simply Beans Boutique Coffee Roasters B6/10-14 Compton Rd Underwood QLD 4119 07 3208 2900 simplybeans.com.au • Sipping Duck 29 Johnston St Cairns QLD 4870 0413 025 243 sippingduck.com.au

• Solid Ground Gourmet Coffee Roasters 33 Oxford St Bulimba QLD 4171 07 3899 6704 solidground.com.au

• The Establishment Coffee Company 10/36-38 Newheath Dr Arundel QLD 4214 0479 159 549 establishmentcoffee.com.au

• Sunshine Coast Coffee Roastery 7 Page St Kunda Park QLD 4556 07 5476 8400 coffeebeanroastery.com.au

• The Frisky Goat Espresso 171 George St Brisbane QLD 4000 07 3210 2667

• Supreme Roasters 1-2/5 Commerce Cct Yatala QLD 4207 07 3801 8989 supremeroasters.com.au • Tattooed Sailor Coffee Roasters 176 Newell St Cairns QLD 4870 0420 901 414 tattooedsailor.com.au • The Artisan Coffee Roaster 55 Kenyon St Eagle Farm QLD 4009 0412 385 454 theartisancoffeeroaster.com.au • The Coffee Roaster 1/7 Anthony St West End QLD 4101 07 3999 8900 coffee.com.au

• The Odyssey Project 55 Douglas St Milton QLD 4064 0421 669 689 odysseycoffee.com.au • Tim Adams Specialty Coffee 3/14 Textile Ave Warana QLD 4575 0407 742 183 timadams.net.au • Trinity Coffee Co PO Box 013 Red Hill QLD 4069 0413 934 245 trinitycoffee.co • Veneziano Coffee Roasters 369 Montague Rd West End QLD 4101 07 3846 0011 venezianocoffee.com.au

• Vincenza Coffee 14 Newspaper Pl Maroochydore QLD 4558 07 5475 4332 vincenzacoffee.com.au • White Whale Coffee Roasters 2/4-16 Tingira St Cairns QLD 4870 0429 170 398 whitewhalecoffee.com.au • Wolff Coffee Roasters 140 Gerla Rd Hendra QLD 4011 1800 965 339 wolffcoffeeroasters.com.au • Yowie Coffee 28 Mary Smokes Creek Rd Kilcoy QLD 4515 0400 540 015 yowiecoffee.com.au • Zarraffa’s Coffee 1/54 Siganto Dr Helensvale QLD 4212 07 5500 0800 zarraffas.com • Zarraffa’s Coffee 124 Distillery Rd Eagleby QLD 4207 07 5500 0800 zarraffas.com

• Zinc Coffee 3/10 Tombo St Capalaba QLD 4157 0403 178 431 zinccoffee.com.au

SA • 1645 Coffee Roasters 30 Sunbeam Rd Glynde SA 5070 08 8365 6005 1645.com.au

• Adelaide Hills Coffee Roasting 31 Cameron Rd Mount Barker SA 5251 0409 674 764 • Altura Coffee 163 Grange Rd Beverley SA 5009 08 8244 8300 alturacoffee.com.au

• Arrosto Coffee 152 18th St Renmark SA 5341 0418 850 157 arrostocoffee.com.au

• B3 Coffee 2/231 Main Rd Blackwood SA 5051 08 7221 1686 b3coffee.com

The next step in consistency.

onacoffee.com.au/ocd

ROASTERS DIRECTORY 2019 • My Kingdom for • Griffiths Bros • Chocolatree a Horse Coffee 11 Croydon Rd 25 O’Connell St 191-195 Wright St Keswick SA 5035 North Adelaide SA 5006 Adelaide SA 5000 08 8297 0124 08 8367 0443 08 8410 7408 griffithsbros.com.au chocolatree.com.au mykingdomforahorse.com.au

• Grind Roast Masters • Cibo Espresso Australia • Nievole Distributors 61-65 Tapleys Hill Rd • Barista Sista Beanery 4/424 North East Rd 4 Boden Ct Hendon SA 5014 29D Murray St Windsor Gardens SA 5087 Windsor Gardens SA 5087 08 8447 7005 Nuriootpa SA 5355 1300 722 585 08 8334 8230 thegrind.com.au 08 8562 2882 ciboespresso.com.au nievole.com.au

• Horrocks Bounty Coffee • Barossa Coffee Roasters • Cirelli Coffee Roasting Co • Patio Coffee Roasters Roaster 85 Krieg Rd 22 Musgrave Ave (Coffee Craft) 156 Warenda Rd Seppeltsfield SA 5355 Welland SA 5007 678 South Rd Watervale SA 5452 08 8562 8652 0447 847 897 Glandore SA 5037 0418 830 868 barossacoffee.com cirellicoffee.com.au 08 8463 1651 horrocksbounty.com.au

patiocoffee.com.au

• Bean Addiction • Coffee Bean Trading

• Java Lifestyle Coffee & 18-28 Tanunda Rd 1080 South Rd • Red Berry Espresso Tea Nuriootpa SA 5355 Edwardstown SA 5039 2 L’Estrange St 2/84 Gorge Rd 0412 144 656 08 7282 7007 Glenside SA 5065 beanaddiction.com.au coffeebeantrading.com.au Newton SA 5074 08 7120 2385 08 8365 4884

redberryespresso.com.au javalifestyle.com.au • Bean Revolution • Coffee Journey by Sugar

22 Greenhill Rd Browning • Ricca Coffee Company • Just Brewed Wayville SA 5034 640 Grange Rd 2 West Thebarton Rd 96 Glen Osmond Rd 0403 533 437 Henley Beach SA 5022 Thebarton SA 5031 Parkside SA 5063 beanrevolution.com.au 0433 588 089 08 8234 0750 0434 866 371

coffeejourney.com.au riccacoffee.com.au justbrewedcoffee.com • Blk Mrkt Coffee

18 Vintage Rd • D’Angelo Coffee • Rio Coffee • Kappys Tea & Coffee Underdale SA 5032 35 Cawthorne St 22 Nelson St Merchants 0401 514 834 Thebarton SA 5031 Stepney SA 5069 1/22 Compton St blkmrktcoffee.com 08 8352 6313 08 8362 3376 Adelaide SA 5001

dangelocoffee.com.au riocoffee.com.au 08 8231 3133 • Boston Bean Coffee

kappys.com.au Company • Dal Mare Coffee Roastery • San Piero Coffee Roasters

122 Mortlock Tce 189 Main Rd 54 Commercial St East • Kicco Espresso Port Lincoln SA 5606 McLaren Vale SA 5171 Mount Gambier SA 5290 1/54 Cottage Ln 08 8683 5140

0409 281 545 Hackham SA 5163 bostonbean.com.au • Dawn Patrol Coffee

08 8354 1150

65 Days Rd • Segafredo Zanetti kicco.com.au • Brasil Specialty Coffee Kangarilla SA 5157 Australia

PO Box 1537 0412 397 536 8 Kingston Ave Mount Gambier SA 5290 dawnpatrolcoffee.com.au • Kommon Grounds Richmond SA 5033 Brookman Rd 0439 152 261

0428 834 260 Adelaide SA 5000 brasilspecialtycoffee.com.au • De Groot Coffee Co segafredo.com.au 0498 367 236

89 Hill St

kommongrounds.com.au • Bricks & Mortar Coffee Co Port Elliot SA 5212 • Sicilia Coffee

3 Rosemary Ave 08 8554 2328 819 Main North Rd • La Crema Coffee Roasters Mount Gambier SA 5290 degrootcoffeeco.com.au Pooraka SA 5069 14 Denis St 0407 615 925

08 8262 2323 St Marys SA 5042 bricksmortarcoffee.com.au • Dimattina Coffee siciliacoffee.com.au 08 8463 1650

13 Indama St

lacremacoffee.com.au • By 6 Coffee Roasters Regency Park SA 5010 • Simply Coffee

7 St James Dr 08 7070 0984 43A Rundle St • Mahalia Coffee Littlehampton SA 5250 dimattinacoffee.com.au Kent Town SA 5067 2 Flint St 0400 340 388

08 8363 9017 Robe SA 5276 by6coffeeroasters.com.au • Fifteenthcentury Coffee simplycoffee.com.au 08 8768 2778

Roaster

mahaliacoffee.com.au • Cafetal Coffee Co 208 St Vincent St • Soho Coffee Roasters

355 Anzac Hwy Port Adelaide SA 5015 233 Morphett St • Monastery Coffee Plympton SA 5038 0402 660 511 Adelaide SA 5000 11 Petrova Ave 0490 505 304

0401 074 131 Windsor Gardens SA 5087 cafetalcoffeeco.com • Fleurieu Roast

0416 575 609

173 Port Rd • Soul City Roasters monasterycoffee.com.au • CBTB Coffee House Aldinga SA 5173 238C Brighton Rd

3/394 Henley Beach Rd 0499 050 800 Somerton Park SA 5044 • Monjava Coffee Lockleys SA 5032 fleurieuroast.com.au 08 8295 8851 4 Boden Ct 08 8443 4007

soulcityroasters.com Windsor Gardens SA 5087 cbtb.coffee • Green Elephant Coffee

08 8334 8230

469 The Parade • The Coffee Barun monjava.com.au • Cherry Pickers Coffee Co Magill SA 5072 219 Main North Rd Clarence Park SA 5034 08 8361 2205 Sefton Park SA 5083 0437 004 490 greenelephantcoffee.com 08 8342 2428 cherrypickerscoffee.com.au

• Bar 9 Cafe & Coffee Roaster Adelaide Central Plaza, 15/100 Rundle Mall Adelaide SA 5000 bar9.com.au

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• The Coffee Bean Shop TAS 58 Adelaide Central Market Adelaide SA 5000 • Artizan Specialty Coffee 08 8346 5222 60 Liverpool St thecoffeebeanshop.com.au Hobart TAS 7000

03 6234 5991 • The Difference artizanspecialtycoffee.com.au Coffeehouse 2 West Thebarton Rd • Clique Coffee Thebarton SA 5031 7A/54 Browns Rd 08 8234 0750 Sandy Bay TAS 7006 differencecoffee.com.au 03 6224 8296

cliquecoffee.com.au • Two Fish Coffee 51 Arbury Park Rd • Coffee Plus Aldgate SA 5154 308/70 Murray St 0417 089 532 Hobart TAS 7000 twofishcoffee.com.au 03 6231 6737

coffeeplus.com.au • Veneziano Coffee Roasters • Cubed Espresso 111 Melbourne St 98 Pirates Bay Dr North Adelaide SA 5072 Eaglehawk Neck TAS 7179 08 8267 1273 0439 001 588 venezianocoffee.com.au cubedespresso.com.au

• Villeré Coffee • De Lacey Coffee Roasters 200 Chalk Hill Rd 6 Fleet St McLaren Vale SA 5171 Moonah TAS 7009 0412 112 139 1800 600 654 villerecoffee.com.au cafedelacey.com.au • Doctor Coffee 33 Salamanca Pl Hobart TAS 7004 0437 362 867

• Gioconda Coffee Roasters 5 Rooke St Devonport TAS 7310 0499 997 310 giocondacoffee.com.au

• Ritual Coffee 6/31A Churchill Park Dr Invermay TAS 7248 0429 314 209 ritualcoffee.com.au

• Happy Farmer Organics 4 Sheppard Ave Hill Wood TAS 7252 0419 308 843 happyfarmerorganics.com

• South Roast Coffee 21 Smith St Nubeena TAS 7184 0439 001 588 southroast.com.au

• Infuse Coffee Roasters 46 Strahan St South Burnie TAS 7320 03 6431 7171 infusecoffee.com.au

• Straight Up Roasters 10A Sunderland St Moonah TAS 7009 0481 055 207 straightuproasters.com.au

• Leaping Goat Coffee Co 2 Ferguson Dr Quoiba TAS 7310 0448 560 625 leapinggoat.com.au

• Tas Caffé Coffee Roasters 5/121 Gormanston Rd Derwent Park TAS 7009 03 6273 1125 tascaffe.com.au

• Oomph Tasmanian Gourmet Coffee Roasters 2/123 Mornington Rd Mornington TAS 7018 03 6244 3079 oomphcoffee.com.au

• Tasmanian Coffee Roasters 14 Gregory St Sandy Bay TAS 7005 03 6223 5822 tasmaniancoffee.com.au

• PLCoffee Company 87 Port Hills Rd Bridport TAS 7262 03 6356 0329 potluckcoffee.com.au

• The Beansmith 11/11 Mary St Cygnet TAS 7112 0416 246 137 thebeansmith.com.au

software for good products

ROASTERS DIRECTORY 2019 • The Chapel 50 Cattley St Burnie TAS 7320 03 6432 3460 chapelcafe.com.au

• Barth Lane Coffee 7 Eve Ct Bendigo VIC 3550 0409 357 962 barthlanecoffee.com.au

• Blynzz Coffee Roasters 43 Ford St Beechworth VIC 3747 0412 690 478 blynzzcoffee.com.au

• Chalk Coffee Roasters 569/585 Little Collins St Melbourne VIC 3000 0406 100 375 chalkcoffee.com.au

• Villino Coffee Roasters 30 Criterion St Hobart TAS 7000 03 6231 0890 villino.com.au

• Bean Alliance Group 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 beanalliance.com.au

• Chara Foods 1/2 Peace St Springvale VIC 3171 0403 310 710 charafoods.com.au

• Zimmah Coffee Roasters 219B Murray St Hobart TAS 7000 03 6235 5044 zimmah.com.au

• Bean Happy 29 Mount Eagle Way Wyndham Vale VIC 3024 0408 995 894 beanhappy.com.au

• Brewhouse Coffee Roasters 402 Hargreaves St Bendigo VIC 3350 03 5442 8224 brewhouseroasters.com.au

VIC • Acoffee 804/615 Victoria St Abbotsford VIC 3067 0478 650 578 acoffee.com.au • AESP Coffee 24 Parkhurst Dr Knoxfield VIC 3180 03 9800 0088 aesp.com.au • Allpress Espresso 80 Rupert St Collingwood VIC 3066 03 8415 5777 allpressespresso.com.au • Amanti Gourmet Coffee 17-21 George St Blackburn VIC 3130 1800 263 333 amanticoffee.com • ASTUR coffee 1/190 Edwardes St Reservoir VIC 3073 0422 728 203 asturcoffee.com.au • Atomica Coffee 14/167 Beavers Rd Northcote VIC 3070 03 9486 3008 atomicacoffee.com.au • AU79 4/384 Toorak Rd South Yarra VIC 3141 0412 503 143 au79cafe.com.au • Aucuba Coffee Roasters 108 Bank St South Melbourne VIC 3205 03 9041 3904 aucubacoffee.com • Axil Coffee Roasters 322 Burwood Rd Hawthorn VIC 3122 03 9819 2645 axilcoffee.com.au

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• Brewtown 325 Flinders Ln Melbourne VIC 3000 brewtownnewtown.com.au

• Charisma Coffee 13 Home Ct Smythesdale VIC 3351 0438 233 375 charismacoffee.com.au

• BeanD 132 Graham St Wonthaggi VIC 3995 0407 717 588 beand.com.au

• Brother Basil Coffee 184 Christmas St Fairfield VIC 3078 03 9975 1777 brotherbasil.com

• Chicchi Di Caffe 29 Addison St Elwood VIC 3184 0412 414 227 chicchicoffee.com.au

• Beans Coffee Roastery PO Box 7135 Banyule VIC 3084 03 9417 0006 beanscoffee.com.au

• Bureaux Collective 14 Duke St Abbotsford VIC 3067 03 9088 7511 bureaux.cc

• Chosen Bean 11A/1880 Ferntree Gully Rd Ferntree Gully VIC 3156 03 9752 2489 chosenbean.com.au

• Beat Coffee 50 Gertz Ave Reservoir VIC 3073 0417 787 980 beatcoffee.com.au

• C4 Coffee 15 Graham Rd Clayton VIC 3169 03 9546 8558 c4coffee.com.au

• Chum Creek Coffee Co 105 Ainsworth Ave Chum Creek VIC 3777 0423 228 762 chumcreekcoffee.com.au

• Bennetti Coffee Roasters 61 Henderson Rd Clayton VIC 3168 03 9590 0828 bennetticoffeeroasters.com.au

• Caffe Ducale 70 Bell St Preston VIC 3072 1300 382 253 dccoffee.com.au

• Ciano Coffee 80 Burlington St Oakleigh VIC 3166 03 9568 3460 cianocoffee.com

• Beraldo Coffee 104 Northern Rd Heidelberg West VIC 3084 03 9458 1200 beraldocoffee.com

• Campos Coffee 144 Elgin St Carlton VIC 3053 03 9347 7445 camposcoffee.com

• Cirrus Fine Coffee 1/5 Rocklea Dr Port Melbourne VIC 3207 03 9681 8171 cirrusfinecoffee.com.au

• Bertoncello Coffee Roasters 14 Sparta Pl Brunswick VIC 3056 0433 832 069 bertoncellocoffee.com.au

• Capra Coffee 110 Fyans St South Geelong VIC 3220 03 5222 6244 capracoffee.com.au

• Cisco’s Coffee Roasters 106 Chapel St Windsor VIC 3181 03 9510 7997 ciscoscoffee.com.au

• Capulus Roastery 3/22 Jesmond Rd Croydon VIC 3136 0430 278 960 capulus.com.au

• Clark St Coffee 73 Crown St Richmond VIC 3121 0414 823 802 we.clarkst.coffee

• Carlini Coffee Company 37 Centre Way Croydon South VIC 3136 03 9761 4562 carlinicoffee.com

• Clement Coffee 89/116 Cecil St South Melbourne VIC 3205 0410 377 813 clementcoffee.com

• Cartel Coffee Roasters 1/80 Little Malop St Geelong VIC 3220 03 5222 6115 coffeecartel.com.au

• Co-Lab Coffee 10-11 Rosemary Ct Mulgrave VIC 3170 03 8545 1318 co-labcoffee.com

• Cartel Coffee Roasters 19 Somerset Pl Melbourne VIC 2000 03 5222 6115 coffeecartel.com.au

• Code Black Coffee 15-17 Weston St Brunswick VIC 3056 03 9388 0005 codeblackcoffee.com.au

• Black Bag Roasters 16 RIver St Richmond VIC 3121 1800 255 224 blackbagroasters.com.au • Black Velvet Coffee 4/136 Exhibition St Melbourne VIC 3000 0404 811 896 blackvelvetcoffee.com.au • Blume Coffee Roasters 2 Yarra Sy Abbotsford VIC 3067 0404 485 675 blumecoffee.com

• Coffea Coffee 521 Elizabeth St Melbourne VIC 3000 03 9326 7388 coffeacoffee.com.au • Coffee Degustation 7-9 Atherton Rd Oakleigh VIC 3166 0403 560 686 • Coffee for the People Roasting Co 6 Northcote St Seaford VIC 3198 0417 412 733 coffeeforthepeopleroastingco. com.au • Coffee Group Mildura 74 Orange Ave Mildura VIC 3500 03 5023 3223 coffeegroupmildura.com.au • Coffee Hit 619 Doncaster Rd Doncaster VIC 3108 03 9840 7725 coffeehit.com.au • Coffee Master 0432 653 250 coffeemaster.com.au • Coffee Max 742 Burke Rd Camberwell VIC 3124 0412 222 445 coffeemax.com.au • Coffee MIO 811 High St Thornbury VIC 3071 03 9484 0776 coffeemio.com.au • Coffee On Cue 19 Hall St Yarraville VIC 3013 1300 166 283 coffeeoncue.com.au • Coffee Supreme 28-36 Grosvenor St Abbotsford VIC 3067 03 9428 3148 coffeesupreme.com • Coffex Coffee Roasters 58 Dawson St Brunswick VIC 3056 03 9380 1111 coffex.com.au • Coffico Coffee 81-83 Charles St Coburg North VIC 3058 03 9355 8883 cofficocoffee.com.au • Cofficurean Specialty Coffee 10 Myoora St Werribee VIC 3030 0425 711 890 cofficurean.com.au

• Common Ground Coffee Roasters 750 North Rd Ormond VIC 3204 03 9578 6973 commongroundcoffee.com.au • Commonfolk Coffee Company 16 Progress St Mornington VIC 3931 03 5902 2786 commonfolkcoffee.com.au • Contraband Coffee Traders 342A Albert St Brunswick VIC 3056 0409 058 197 contrabandcoffeetraders.com • Contract Coffee Roasters 61 Henderson Rd Clayton VIC 3168 03 9590 0828 contractcoffeeroasters.com.au

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• Convent Bakery 1 St Helliers St Abbotsford VIC 3067 03 9419 9426 • Cortado Coffee 23/327 Mansfield St Thornbury VIC 3071 03 9484 9444 corttadocoffee.com.au • Cote Terra 17 Station St Oakleigh VIC 3166 03 9569 4329 coteterra.com.au • Cottle Coffee 300 Coventry St South Melbourne VIC 3205 03 9699 4700 cottlecoffee.com • Craftwork Roasting Co 25 Hall St Yarraville VIC 3013 craftworkroasting.com.au • Criteria Coffee 37 Wirraway Dr Port Melbourne VIC 3012 0404 297 721 criteriacoffee.com • Custom Coffees 165A Strickland Rd East Bendigo VIC 3550 03 5443 9922 customcoffees.com.au • dc Specialty Coffee Roasters 150 Newlands Rd Coburg North VIC 3058 0404 225 860 dccoffee.com.au

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ROASTERS DIRECTORY 2019 • Decoy Cafe 303 Exhibition St Melbourne VIC 3000 03 9650 6077 decoycafe.com.au

• Five Senses Coffee 1/47 Taunton Dr Cheltenham VIC 3192 02 9509 1400 fivesenses.com.au

• Hallelujah Coffee 11A Viking Ct Cheltenham VIC 3192 0408 920 201 hallelujahcoffee.com.au

• Lets Do Coffee 234 Pakenham St Echuca VIC 3564 0407 775 387 letsdocoffee.org

• Dimattina Coffee 126 Edwards St Reservoir VIC 3073 03 9462 5577 dimattinacoffee.com.au

• Founder Coffee Co 281 Albert St Brunswick VIC 3056 03 9080 6119 project281.com/founder-coffee-co

• Hillbilly Coffee 3/36 Denham Rd Tyabb VIC 3913 0431 819 838 hillbillycoffee.com

• Little Goat Coffee 3 Harker St Sunbury VIC 3429 0426 296 717 littlegoatcoffee.com.au

• Dimattina Coffee 30 Kerr St Fitzroy VIC 3065 03 9416 2077 30kerr65.com.au

• Four Beans Cafe & Roasting House 104 Northern Rd Heidelberg West VIC 3081 03 9458 1200

• Hills Coffee Co 18 Mount View Rd Ferny Creek VIC 3786 0411 225 `891 hillscoffeeco.com.au

• Diva Coffee 7/33 Colemans Rd Carrum Downs VIC 3201 1300 795 282 divacoffee.com.au

• Foxtrot Charlie Cafe 359 Sydney Rd Brunswick VIC 3056 03 9387 3397 foxtrotcharlie.com.au

• Holla Coffee Roasters 284 Victoria St Richmond VIC 3121 03 8394 3487 hollamelbourne.com.au

• Little Rebel Coffee Roastery 22 Collins Rd Dromana VIC 3936 0418 121 467 littlerebel.com.au

• Ducale Coffee 70 Bell St Preston VIC 3072 1300 382 253 dccoffee.com.au

• Genovese Coffee 51 Moreland Rd East Coburg VIC 3058 03 9383 3300 genovese.com.au

• Industry Beans 3/62 Rose St Fitzroy VIC 3065 03 9417 1034 industrybeans.com

• Dukes Coffee Roasters 62 North St Richmond VIC 3121 03 9417 5578 dukescoffee.com.au

• Gigante 4 Plane Tree Ave Dingley Village VIC 3072 03 9558 2007 gigante.com.au

• Inkofe 26 Crawford St Braeside VIC 3195 0414 613 362 inkofe.com

• Emporio Coffee 553 Burwood Rd Hawthorn VIC 3122 03 9982 9935 emporiocoffee.com.au

• God’s Honest Truth Coffee Roasters 58 Industrial Dr Braeside VIC 3185 0425 218 869 godshonesttruth.com.au

• Jasper Coffee 3/260 Hoddle St Abbotsford VIC 3067 03 9416 1960 jaspercoffee.com

• Enasni Papa 115 Hardware St Melbourne VIC 3000 0413 016 871 • Enga Arabica Coffee 611 Main Rd Ballarat VIC 3350 0428 342 081 • Equilibrio Espresso Coffee Roasters 1/811 High St Thornbury VIC 3071 03 9496 0780 equilibrioespresso.com.au

• GranTorino Coffee 0412 579 384 grantorinocoffee.com.au • Gravity Espresso 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 gravityespresso.com.au

• Julius Meinl Australia 6 Edols Pl North Geelong VIC 3215 0457 075 714 meinlcoffee.com • Just Fresh Roasted PO Box 492 Ashburton VIC 3147 03 9761 4562 justfreshroasted.com.au

• Great Divide Coffee 51 Lyell St Marysville VIC 3779 0428 852 961 greatdividecoffee.com.au

• Eureka Coffee & Growers Espresso 332-334 St Georges Rd Fitzroy North VIC 3068 03 9486 1886 eurekacoffee.com.au

• Kaffeina Group 2 Dairy Dr Coburg North VIC 3058 1300 306 310 kaffeina.com.au

• Gridlock Coffee 8 Beatrice Ave Heidelberg West VIC 3081 03 9459 9333 gridlockcoffee.com.au

• Karon Farm Coffee PO Box 249 Gordon VIC 3345 0408 585 362 karonfarmcoffee.com.au

• Evoke Coffee 9 Joseph Baldwin Pl Shepparton VIC 3630 03 5820 2590 evoke-coffee.com.au

• Griffiths Bros 10-11 Rosemary Ct Mulgrave VIC 3170 03 8545 1333 griffithsbros.com.au

• Fayale Coffee 58 Industrial Dr Braeside VIC 3195 03 9580 6052 fayalecoffee.com.au

• Grinders Coffee 50 Sparks Ave Fairfield VIC 3078 1300 476 377 grinderscoffee.com.au

• Knight Mattingly Coffee Roasters 5 Milkman Way Coburg North VIC 3058 03 9383 2100 kmcr.com.au

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• Lavazza Australia 117 Church St Hawthorn VIC 3122 03 9281 0020 lavazza.com.au

• Little Things Coffee 78 Railway Rd Blackburn VIC 3130 03 9894 1336 littlethingscoffee.com.au • Locale Espresso 20B Trenerry Cres Abbotsford VIC 3067 1300 189 746 localeespresso.com.au • Maillard Atelier Communal Roastery 6 Allenby St Coburg North VIC 3058 0432 072 026 maillardatelier.com.au • Maker Fine Coffee 47 North St Richmond VIC 3121 03 9037 4065 makerfinecoffee.com • Map Coffee 620 Church St Richmond VIC 3121 03 8685 1000 mapcoffee.com.au • Market Lane Coffee 13/163 Commercial Rd South Yarra VIC 3141 03 9804 7434 marketlane.com.au • Martin Street Coffee Roasters 21 Martin St Blackwood VIC 3458 03 5368 6525 martinstreetcoffee.com • Melba Coffee and Tea 12/41-43 Stephen Rd Dandenong South VIC 3175 1300 263 522 melbacoffee.com.au • Merlo Coffee Queen Victoria Market Melbourne VIC 3000 03 9326 6685 merlo.com.au

• Mikro Coffee Roasters 3/57 Geelong Rd Torquay VIC 3228 03 4241 2414 mikro.coffee

• Nomadi Coffee Roasters 750 North Rd Ormond VIC 3204 0484 680 935 nomadicoffeehouse.com.au

• Patricia Coffee Brewers Cnr Little Bourke & Little William Sts Melbourne VIC 3000 patriciacoffee.com.au

• Quists Coffee 166 Little Collins St Melbourne VIC 3000 03 9650 1530 quistscoffee.com.au

• Minas Hill Coffee 17/9 Dawson St Coburg North VIC 3058 0402 083 237 minashill.com.au

• Off Grid Coffee Roasters PO Box 574 Gisborne VIC 3437 0475 302 880 offgridcoffeeroasters.com.au

• Piccolo Coffee Roasters 8/743 Raglan Pde Warrnambool VIC 3280 03 5562 9392 piccolocoffee.com.au

• Quists Coffee 2/3 Canbdlebark Ct Research VIC 3095 03 9650 1530 quistscoffee.com.au

• MMC Roasters 8/12 Trewhitt Ct Dromana VIC 3926 1300 869 968 mmcroasters.com.au

• Omar and the Marvellous Coffee Bird 124 Gardenvale Rd Gardenvale VIC 3185 03 9596 4186 coffeebird.com.au

• Podz 77 Parkhurst Dr Knoxfield VIC 3180 03 9800 3649 podz.muzzbuzz.com

• Rafael’s Coffee 9 Musk Gully Rd Lancefield VIC 3435 0457 866 125 rafaelscoffee.com.au

• Pomona Coffee Roasters 474B Murray Rd Preston VIC 3072 03 9478 0026 pomonacafe.com.au

• Ranges Coffee 14 Melba Ave Lilydale VIC 3140 03 9738 7730 rangescoffee.com.au

• Profile Coffee 1/178 Cowper St Footscray VIC 3011 03 9016 9064 profilecoffee.com.au

• Red Bean Coffee Roaster 121 Plenty Rd Melbourne VIC 3072 03 9416 8612 redbeancoffee.com.au

• Proud Mary Coffee Roasters 200 Wellington St Collingwood VIC 3066 03 9417 1444 proudmarycoffee.com.au

• Reting 6/220 Roden St West Melbourne VIC 3003 0432 665 495

• Mocopan Coffee 60 Albert St Preston VIC 3072 1800 423 267 mocopan.com.au • Motobean Roasters 15 Ellesmere Pl Malmsbury VIC 3446 0417 554 190 motobean.com.au • Negrita Coffee 338-340 Victoria St Brunswick VIC 3056 03 9380 4663 negrita.com.au

• Origin Specialty Coffee 1 Patern St Highton VIC 3216 03 5243 2792 origincoffee.com.au • Ottimo Coffee 3B Roberna St Moorabbin VIC 3189 1300 688 466 ottimocoffee.com.au • Padre Coffee 423 Lygon St Brunswick East VIC 3057 03 9380 8225 padrecoffee.com.au

Your one stop dairy shop

Parmalat Professional not only brings you a leading milk brand for coffee, Pauls Professional, but also inspiration in dairy for your complete cafe menu. Contact us to explore our range across all dairy categories including milk, cheese, cream, desserts, yoghurts, butter and flavoured milk.

For more details on Parmalat Professional, great recipe ideas, industry news and Everyday Fresh Ideas in Dairy.

Visit: www.parmalatprofessional.com.au email: foodservicequeries@parmalat.com.au call: 1800 649 706

ROASTERS DIRECTORY 2019 • Reverence Coffee Roasters 30A Colbert Rd Campbellfield VIC 3061 03 9357 9995 reverencecoffee.com.au • Revolution Coffee Roasters 2/55 Simcock St Somerville VIC 3912 0439 649 917 revolutionroasters.com.au • Riverdale Coffee 2/18 Buch Ave Epping VIC 3076 0433 697 245 riverdalecoffee.com • Roasting Warehouse 9 Marshall Rd Airport West VIC 3042 03 9114 9858 rwspecialtycoffee.com.au • Roasting Warehouse 19-21 Leveson St North Melbourne VIC 3051 03 9329 2973 rwspecialtycoffee.com.au • Rosso Roasting Co 3 Catalina Dr Tullamarine VIC 3043 03 9005 6912 rossoroastingco.com.au • Rubia Coffee 144 Keys Rd Moorabbin VIC 3189 1300 889 829 rubia.com.au • Rumble Coffee Roasters 8 Thompson St Kensington VIC 3031 03 9376 9146 rumblecoffee.com.au • Sacco Coffee 2/20-30 Sussex Ct Sunbury VIC 3429 03 9740 7377 saccocoffee.com.au • San Pedro Coffee 30 Colbert Rd Campbellfield VIC 3061 03 9357 9995 sanpedrocoffee.com.au • Sensory Lab Australia 297 Little Collins St Melbourne VIC 3000 03 9663 2317 sensorylab.com.au • Seven Seeds 7 Montefiroe St Fairfield VIC 3078 03 9347 8664 sevenseeds.com.au

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• Silva Coffee Roasters 3/21 Britannia Creek Rd Wesburn VIC 3799 0448 802 132 silvacoffee.com.au • Sixpence Coffee 15 Wills St Bright VIC 3741 0423 262 386 sixpencecoffee.com.au • Small Batch Roasting Co 3-9 Little Howard St North Melbourne VIC 3051 03 9326 6313 smallbatch.com.au • SoCo Roasters socoroasters.com.au • Southern Addictions Coffee 2 Village Walk Yarragon VIC 3823 0488 913 137 southernaddictionscoffee.com.au • Sprout Coffee 8/173 Salmon St Port Melbourne VIC 3207 1300 870 151 sproutcoffee.com.au • Spywood Coffee 30A Colbert Rd Campbellfield VIC 3061 03 9357 9995 spywoodcoffee.com.au • Square One Coffee Roasters 58/76 Stephenson St Cremorne VIC 3121 squareonecoffee.com.au • ST ALi 4 Yarra St South Melbourne VIC 3205 03 9132 8960 stali.com.au • Starbucks 19 Milleara Rd Keilor East VIC 3033 0404 101 786 starbucks.com.au • Strada Coffee 10/17-19 Alpine Grv Pascoe Vale VIC 3044 03 9304 1633 stradacoffee.com.au • Streat Coffee 66 Cromwell St Collingwood VIC 3066 03 9629 4222 streat.com.au • Swig Coffee Shady Creek Rd Yarragon VIC 3823 03 5634 2716 swigcoffee.com.au

• Symmetry Coffee Roasters 78 Railway Rd Blackburn VIC 3130 0401 156 747 symmetrycoffeeroasters.com.au • Syndicate Coffee 73 Crown St Richmond VIC 3121 03 9428 3229 syndicate.coffee • Tanash Coffee 124 Marine Pde San Remo VIC 3925 0481 948 810 tanash.com.au • The Bean Alliance 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 beanalliance.com.au • The Bean Cartel 5/39-43 Duerdin St Nottinghill VIC 3168 1800 232 622 thebeancartel.com.au • The Blessed Bean Coffee Roasters 3/2 South St Wodonga VIC 3690 0405 816 563 theblessedbean.com.au • The Coffee Brewmasters 197B Champion Rd Williamstown North VIC 3016 03 9314 5111 thecoffeebrewmasters.com • The Coffee Company 260 Carlisle St Balaclava VIC 3183 03 9534 6604 coffeecompany.com.au • The Jazz Corner Cafe 350 William St Melbourne VIC 3000 03 9328 7535 thejazzcornercafe.com • The Maling Room 206 Canterbury Rd Canterbury VIC 3126 03 9836 9889 malingroom.com.au • The Town Roaster 8 Market St Kyneton VIC 3444 0475 302 880 thetownroaster.com.au • The Vine Coffee Roasters 445 Swanston St Melbourne VIC 3000 0422 816 551

• Tin Man Coffee Roasters 210 Queensberry St Carlton VIC 3053 03 9347 1277 • Ublend Coffee Roasters 3 Dairy Dr Coburg VIC 3058 03 9353 6300 ublend.com.au • Undercover Roasters 4B Roanoak Ct Bendigo VIC 3550 03 5443 8515 • Valcorp Fine Food 3/436 Johnston St Abbotsford VIC 3067 03 9224 1900 valcorp.com.au • Veneziano Coffee Roasters 16 River St Richmond VIC 3121 03 8326 5100 venezianocoffee.com.au • Vertue Coffee Roasters 8 Raffa Pl Carlton VIC 3053 0407 136 500 vertuecoffee.com.au • Vinitasse - The Mornington Peninsula Coffee Roastery 30 Fairway Cres McCrae VIC 3938 0423 413 301 vinitasse.com • Vivere Coffee 25-27 Carinish Rd Oakleigh South VIC 3167 0414 637 492 viverecoffee.com • White Mojo 182-184 Whitehorse Rd Balwyn VIC 3103 03 9817 7859 whitemojo.com.au • Wide Open Road 274 Barkly St Brunswick VIC 3056 03 9010 9298 wideopenroad.com.au • Wild Timor Coffee 197 Langridge St Abbotsford VIC 3067 0412 784 667 wildtimorcoffee.com • Williamstown Roasters 62 Albemarle St Williamstown VIC 3016 0431 895 957 williamstownroasters.com

• Yarra Coffee & Co 4/182 Main St Lilydale VIC 3140 03 9739 5486 yarracoffee.com.au

• Bolt Coffee Roasters Cnr Stirling Cres & Amherst Rd Hazelmere WA 6055 0400 225 450 boltcoffee.com.au

• Dukes Coffee Roasters 425 Albany Hwy Victoria Park WA 6100 08 9331 2222 dukescoffee.com.au

• Yield Specialty Coffee 57 Chute St Diamond Creek VIC 3089 0449 252 863 yieldspecialtycoffee.com.au

• Bonissimo Coffee 74 Frobisher St Osborne Park WA 6017 08 9201 3555 bonissimo.com.au

• YourCoffee 203 Albion St Brunswick VIC 3056 03 8560 0197 yourcoffee.com

• Brew Coffee Roasters 12/9 Inspiration Dr Wanhara WA 6065 08 9303 4877 brewcr.com

• Elixir Coffee Specialists 45A/145 Stirling Hwy Nedlands WA 6009 08 9389 9333 • Essence of Coffee 10/395 Warton Rd Canning Vale WA 6155 0438 917 424 essenceofcoffee.com.au

• Zest Specialty Coffee Roasters 49-51 Enterprise Ave Berwick VIC 3806 1800 111 810 zestcoffee.com.au

• Brew-Ha 3-4/162 Rokeby Rd Subiaco WA 6008 08 9388 7272 brew-ha.com.au

WA

• Antz Inya Pantz Coffee Company 33 Teddington Rd Burswood WA 6100 0418 940 132 antzinyapantz.com • Bean Junction 2 Bunbury Pl Winthrop WA 6150 0421 306 205 beanjunction.coffee • Beck and Call Coffee 3/222 Chester Pass Rd Walmsley WA 6330 0429 324 760 beckandcallcoffee.com.au • Bello Cafe 2/57 Prosperity Ave Wangara WA 6065 0413 489 145 bello-cafe.com • Biobean Coffee 4365 Helena Valley Rd Helena Valley WA 6056 08 9294 3863 biobeancoffee.com.au • Black Matter Coffee Roasters 10/73 Walters Dr Osborne Park WA 6017 0403 551 165 blackmatter.com.au • Blacklist Coffee Roasters 41 Welshpool Rd Welshpool WA 6106 08 6162 1034 blacklistcoffee.com.au

• Brother of Mine Coffee Roasters 10/61 Makybe Dr Baldivis WA 6171 08 9557 6437 brotherofmine.com.au • Caffissimo 9/84 Nanson St Wembley WA 6014 08 9287 2200 caffissimo.com.au • Coffeefusion Roastery 11/1 Iolanthe St Bassendean WA 6054 0400 743 268 coffeefusion.com.au • Community Coffee Co 292A Barker Rd Subiaco WA 6008 0404 216 800 communitycoffee.com.au • Crema Coffee Co 2/21 Mordaunt Cct Canning Vale WA 6155 08 6253 8985 cremacoffeeco.com.au • Dante’s Coffee 3/34 Prestige Pde Wangara WA 6065 1300 664 290 dantescoffee.com.au • Darkstar Coffee Roasters 5/4 Pritchard St O’Connor WA 6163 08 6107 3539 • Dimattina Coffee 3/19 Collingwood St Osborne Park WA 6018 08 9244 9377 dimattinacoffee.com.au

• Fiebre Coffee 2/21 Trade Rd Malaga WA 6090 0417 469 128 febrecoffee.com • Fiori Coffee 14 Yukich Cls Middleswan WA 6056 08 9374 8005 fioricoffee.com • Five Senses Coffee 5/3 Arkwright Rd Rockingham WA 6168 08 9528 6200 fivesenses.com.au • Giovanni Coffee 2/516 Alexander Dr Malaga WA 6090 08 9248 1500 giovannicoffee.com.au • Griffiths Bros 6/28 Belmont Ave Belmont WA 6104 08 9477 2833 griffithsbros.com.au • Grouch & Co Coffee Roasters 1/45 McCoy St Myaree WA 6154 08 9317 951 grouchandco.com • Humblebee Coffee Roasters 77 Coogee St Mount Hawthorn WA 6016 08 9443 8626 humblebee.coffee • Jolly Goat Coffee 11B Nilsen Rdg Clarkson WA 6030 08 9304 4702 • Jones & Co Coffee 2/84 Callaway St Wangara WA 6065 08 6204 6312 jonescocoffee.com • Kaltiva Coffee Roasters 1/46 Conquest Way Wangara WA 6065 0414 293 008 kaltiva.com.au

ROASTERS DIRECTORY 2019 • Karvan Coffee 1/12 Horus Bnd Bibra Lake WA 6163 08 9418 4877 karvancoffee.com.au

• Offshoot 2/480 Hay St Perth WA 6000 0497 866 615 offshootcoffee.com.au

• Sparks Coffee Roasters 89B Jull St Armadale WA 6112 0439 919 351 sparkscoffeeroasters.com

• Killer Bee Coffee 41 Welshpool Rd Welshpool WA 6151 08 6150 8040 killerbeecoffee.com.au

• Pedretti Coffee 84 Eric St Cottesloe WA 6011 0412 120 114 pedretticoffee.com

• Stash Coffee 90 Walter Rd Denmark WA 6333 0434 897 700 stashcoffee.com.au

• Kimberley Coffee Company 6 Lucas St Broome WA 6725 1300 988 000 kimberleycoffee.com.au

• Perth Coffee Roasters 8/84 Nanson St Wembley WA 6014 08 9387 7511 perthcoffeeroasters.com.au

• The Loft Cafe 60 Adelaide St Fremantle WA 6160 08 9335 3524

• La Jacoba Stirling Hwy Claremont WA 6010 08 9286 2336 lajacoba.com.au • La Vista Del Coffee 19/348 Victoria Rd Malaga WA 6090 08 9248 2128 lavistadelcoffee.com.au • Leaf Bean Machine 1/12 Horus Bnd Bibra Lake WA 6163 08 9418 4877 leafbeanmachine.com.au • Leftfield Coffee Roasters 30 Drake St Osborne Park WA 6017 0418 832 490 leftfieldcoffee.com • Little Owl Coffee Roasters 3/8 Hayden Ct Myaree WA 6154 1300 557 981 littleowlcoffeeroasters.com.au • Loaded Craft Coffee Roasters 3/2 Loch St Nedlands WA 6009 08 6262 2587 loadedroasters.com.au • Mano a Mano Coffee 16 Gordon St West Perth WA 6005 0468 922 076 manoamano.com.au • Micrology Coffee Roasters PO Box 1535 Melville South WA 6156 0410 611 714 micrology.com.au • Mokaffe 42/148 Scarborough Beach Rd Mount Hawthorn WA 6016 08 9443 8716 mokaffe.com.au

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• Port City Roasters 312 South Tce South Fremantle WA 6162 08 9336 5475 portcityroasters.com.au • Pound Coffee Roastery 3/14 Zeta Cres O’Connor WA 6163 08 9337 4888 poundcoffeeroastery.com.au • Precision Coffee Roasters Bibra Lake WA 6163 08 6117 2587 precisioncoffee.com.au • Raven Coffee Roasters 1/7 South Coast Hwy Denmark WA 6333 0468 321 112 ravenscoffee.com • Rocket Fuel Coffee Roasters 6 Stirling Hwy Nedlands WA 6009 0404 681 392 rocketfuelcoffee.com.au • Rubra Coffee 11 Jones St O’Connor WA 6163 08 9314 6299 rubra.com.au • Segafredo Zanetti Australia 67-69 Scarborough Beach Rd North Perth WA 6006 08 9201 1350 segafredo.com.au • Singular Coffee Northbridge 53 Aberdeen St Perth WA 6000 0416 766 988 • Small Print Baker & Coffee Maker 125 St Georges Tce Perth WA 6000 08 6282 0022 printhall.com.au

• The Naked Bean Coffee Roaster 242 Middleton Rd Albany WA 6330 08 9841 4225 thenakedbean.com.au • The Northbridge Coffee Roasters 99 Aberdeen St Northbridge WA 6003 08 9227 2242 theroasters.com.au • Toby’s Estate WA 1/7 Douglas St West Perth WA 6005 1300 679 750 tobysestate.com.au • Twin Peaks Coffee Roasters 11/28 Rudloc Rd Morley WA 6062 0410 348 641 twinpeaks.net.au • Two Cracks Coffee PO Box 2198 Margaret River WA 6285 0419 105 527 twocrackscoffee.com • Veneziano Coffee Roasters 221 Beaufort St Perth WA 6000 13 263333 (13 COFFEE) venezianocoffee.com.au • Yahava Koffeeworks Margaret River Cnr Bussell Hwy & Andrews Rtt Margaret River WA 6285 08 9757 2900 yahava.com.au • Yahava Koffeeworks Swan Valley 4752 West Swan Rd West Swan WA 6055 08 9250 8599 yahava.com.au • Yahava KoffeeWorks Wholesale 8/1 Ostler Dr Vasse WA 6280 08 9755 0786 yahava.com.au

• Zeroz Coffee Roasters 1/45 Ledgar Rd Balcatta WA 6021 08 9345 2255 zeroz.com.au

NZ • 3 Beans Coffee Roasters 6A/90 Wellesley St West Auckland 1021 +64 21 400 456 3beans.co.nz • 777 Espresso 19A Nandina Ave East Tamaki Auckland 2013 +64 800 456 994 777espresso.co.nz • Acme & Co 14 Jessie St Te Aro Wellington 6011 +64 4-385 2263 acmeandco.co.nz • Alchemy Coffee Feilding Manawatu-Wanganui 4740 +64 27 293 8111 alchemycoffee.co.nz • Allpress Espresso 12 Emily Siederberg Pl Dunedin Otago 9059 +64 3-477 7162 allpressespresso.com • Allpress Espresso 8 Drake St Freemans Bay Auckland 1010 +64 9-369 5842 allpressespresso.com • Altezano Brothers 4B Edwin St Mt Eden Auckland 1024 +64 9-630 0903 altezanobrothers.co.nz • Altura Coffee Company 23 Douglas Alexander Parade Rosedale Auckland 0632 +64 9-448 1414 alturacoffee.co.nz • Aoraki Coffee Roaster 20 Hampton Downs Rd Hampton Downs Waikato 3782 +64 9-930 9207 aorakicoffee.co.nz • Ark Coffee 6/467 Lake Rd Takapuna Auckland 0622 +64 9-489 8488 arkcoffee.co.nz • Arrosta Coffee Roasting Co 42 Victoria Ave Palmerston North ManawatuWanganui 4410 +64 6-355 5010 arrostacoffee.co.nz

• Artisan Coffee Roasters 248-250 Marua Rd Mt Wellington Auckland 1051 +64 021 483 440 ignitecoffee.co.nz • Aurum Coffee 1101 Heretaunga St East Hastings Hawkes Bay 4122 +64 6-873 5039 aurumcoffee.co.nz • Atlas Power Coffee 13/18 Airborne Rd Albany Auckland 0632 +64 9-414 4667 atlaspowercoffee.co.nz • Atomic Coffee Roasters 420C New North Rd Kingsland Auckland 1021 +64 800 286 642 atomiccoffee.co.nz • Avalanche Coffee 11B Westward Ho Rd Glen Eden Auckland 0602 +64 9-813 3566 avalanchecoffee.co.nz • Bay Espresso Coffee Company 2/1128 Omahu Rd Hastings Hawkes Bay 4175 +64 6-879 4115 bayespressocoffee.co.nz • Bean Addicted 7B/89 Ellice Rd Wairau Park Auckland 0627 +64 9-485 3001 beanaddicted.co.nz • Bean Around The World Coffee Roasters 11 Athol St Queenstown Otago 9300 +64 3-441 2440 coffeebeanz.co.nz • Belo Coffee Trading Co PO Box 8418 Riccarton Canterbury 8440 +64 21 860 122 belocoffee.co.nz

QUALITY INNOVATION SUSTAINABILITY RELATIONSHIPS

#CLARKSTCOFFEE

• Be Specialty Coffee Roasters 57 Fort St Auckland 1010 +64 9-308 9338 bespecialty.co.nz • Bethells Beanz Coffee Roasters 139 Bethells Rd Henderson Auckland 0781 +64 21 442 934 bethellsbeanz.com • C4 Coffee 278 Tuam St Christchurch Canterbury 8011 +64 3-366 7370 c4coffee.co.nz

• Coffee Culture 2 Elgin St Christchurch Canterbury 8240 +64 3-377 2024 coffeeculture.co.nz • Coffee General 100A Hinemoa St Birkenhead Auckland 0626 +64 9-418 1815 coffeegeneral.co.nz • CoffeeGoGo 407 Ferguson St Palmerston North Manawatu 4410 +64 27 437 2840 coffeegogo.nz

• Caffe Santini 4 Mokoia Rd Birkenhead Auckland 0626 +64 22 187 2491

• Coffee Lab 15 Silverfield Wairau Valley Auckland 0627 +64 9-444 3131 coffeelab.co.nz

• Caribe Coffee 54 Cleveland St Brooklyn Wellington 6021 +64 4-974 9170 cafecaribe.co.nz

• Coffee Supreme 35 Hopper St Mount Cook Wellington 6011 +64 800 937 627 coffeesupreme.com

• Chiasso Coffee Roasters 20 Wynyard St Devonport Auckland 0624 +64 9-445 1816 chiasso.co.nz

• Coffee Tech 23/9 Chonny Cres Wiri Auckland 2102 +64 21 399 567 coffee-tech.co.nz

• Cigana Roasting Co 5 Maskell St St Heliers Auckland 1071 +64 9-575 2075

• Coffee Worx Roastery Cafe 13 Blackett St Waimakariri Rangiora 8025 +64 3-341 5040 coffeeworx.co.nz

• Classic Coffee PO Box 9729 Newmarket Auckland +64 21 167 6922 classiccoffee.co.nz • Coffee & Tea Lovers 83A Lady Ruby Dr East Tamaki Auckland 2013 +64 9-535 7303 coffeeandtealovers.co.nz

• Columbus Coffee 2/100 Mayoral Dr Auckland 1010 +64 800 100 110 columbuscoffee.co.nz

• Coromandel Coffee Company 462 Kuaotunu Wharekaho Rd Whitianga Waikato 3592 +64 7-866 5373 coffeelala.com • Corporate Espresso 6 Penguin Dr Murray’s Bay Auckland 0630 +64 9-476 2136 corpespresso.co.nz • CPR Coffee 18-20 Wynen St Blenheim Marlborough 7201 +64 3-579 5030 cprcoffee.co.nz • Crafted Coffee Company 121 Blenheim Rd Christchurch Canterbury 8041 +64 3-348 4833 craftedcoffeecompany.co.nz • Crossbow Coffee Roasters 149B Salisbury Rd Richmond Nelson 7020 +64 3-928 0240 crossbowcoffee.nz • D.K.D Espresso 47 Porana Rd Westlake Auckland 0627 +64 9-444 5940 dkdespresso.co.nz • Ebony Coffee Roasters 208 Featherston St Palmerston North Manawatu 4410 +64 6-359 3300 ebonycoffee.co.nz • Eighthirty Coffee Roasters 553 Karagahape Rd Newton Auckland 1010 +64 9-551 3236 eighthirty.com • Emporio Coffee 90 Abel Smith St Te Aro Wellington 6140 +64 4-382 8116 emporio.co.nz

COMMITTED TO SUSTAINABILITY — INTRODUCING OUR ORGANICS WASTE COLLECTION SERVICE — 03 9428 3229 COMPOSTABLE INFO@CLARKST.COFFEE PACKAGING 73 CROWN ST RICHMOND VIC 3121

ROASTERS DIRECTORY 2019 • Espresso Workshop Roastery 4/228 Orakei Rd Remuera Auckland 1052 +64 9-375 1463 espressoworkshop.co.nz • Essential Coffee NZ 12/48 Tawn Pl Te Rapa Hamilton 3241 +64 800 324 111 essentialcoffee.co.nz • Excelso Coffee Roasters 112 Third Ave West Tauranga Bay of Plenty 3145 +64 7-578 2832 excelso.co.nz • Fat Cat Coffee 693 Lake Kaniere Rd Kokatahi West Coast 7881 +64 27 474 2457 fatcatcoffee.co.nz • Firsthand Coffee 15 Joll Rd Havelock North Hawkes Bay 4110 +64 800 939 959 firsthandcoffee.com • Fixation Coffee Roasters 10 Dive Cres Tauranga Bay of Plenty 3110 +64 7-578 8077 fixationcoffee.co.nz • Flight Coffee 30 Garrett St Te Aro Wellington 6011 +64 4-212 4547 • Fuel Espresso 23 Raiha St Elsdon Porirua 5022 +64 4-499 7733 fuelespresso.com • Generosity Coffee 255 Hinemoa St Birkenhead Auckland 0626 +64 21 660 969 generositycoffee.org.nz • Gentlemen’s Beans Cnr Courtney & Taranaki Sts Wellington 6011 +64 4-382 8866 gentlemensbeans.co.nz • Global Coffee 59 Millen Ave Pakuranga Auckland 2010 +64 9-473 5660 globalcoffee.co.nz • Gravity Coffee Roasters 43 Crooks Rd Highbrook East Auckland 2013 +64 800 866 061 gravity.co.nz • Handpicked Coffee Roasters 918 Newnorth Rd Mt Albert Auckland 1025 +64 21 144 0897

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• Havana Coffee Works 163 Tory St Te Aro Wellington 6011 +64 4-384 7041 havana.co.nz

• Karajoz Coffee Company 3 Virginia Ave Eden Terrace Auckland 1021 +64 9-379 8090 karajoz.co.nz

• Max Coffee Roasters 29B Mill Ln Kerikeri Northland 0230 +64 9-407 7199 maxcoffee.co.nz

• Havoc Coffee Roasters 73 Westmere Station Rd Westmere Manawatu-Wanganui 4571 +64 6-348 4979 havoccoffee.co.nz

• Karamu Espresso 1/50 Gracefield Rd Gracefield Wellington 5010 +64 21 804 900 karamucoffee.co.nz

• Meebz Coffee Roasters 3 Milford Rd Milford Auckland 0620 +64 9-486 5650 meebz.co.nz

• Kawatiri Coffee Roasting Virgin Flat Rd Westport West Coast 7866 +64 3-789 8953 kawatiri.coffee

• Merito Espresso 31 Wyndham St Auckland 1010 +64 800 637 486 merito.co.nz

• King Coffee 20 Hampton Downs Rd Te Kauwhata Waikato 2013 +64 9-930 9207 kingcoffee.co.nz

• Millers Coffee 31 Cross St Newton Auckland 1010 +64 9-356 7322 millerscoffee.co.nz

• Kokako Organic Coffee Roasters 9 Charles St Mt Eden Auckland 1150 +64 9-379 2867 kokako.co.nz

• Mojo Coffee 37 Customhouse Quay Te Aro Wellington 6011 +64 4-385 3001 mojo.coffee

• Hawthorne Coffee Roasters 23 Napier Rd Havelock North Hawkes Bay 4130 +64 6-877 1113 hawthornecoffee.co.nz • Hummingbird Coffee 438 Selwyn St Addington Canterbury 8140 +64 3-379 0826 hummingbirdcoffee.com • Ignite Coffee 248-250 Marua Rd Mt Wellington Auckland +64 9-570 1150 ignitecoffee.co.nz • Ikarus Coffee Roasters 781 Pekerau Rd Kaitaia Northland 0483 +64 9-408 7084 ikaruscoffee.co.nz • InCafe Organic Coffee 6 Cody Pl Waiwhakaio Taranaki 4312 +64 6-759 1680 incafe.co.nz • Insomnia by Strictly Coffee 23 Bath St Dunedin Central Otago 9016 +64 3-479 0017 strictlycoffee.co.nz • Izon Coffee Roastery Airport Industrial Estate Harewood Canterbury 8052 +64 3-942 4951 izoncoffee.co.nz • Jack’s Coffee Company 3/159 Marua Rd Mount Wellington Auckland 1051 +62 21 759 241 jackscoffee.co.nz • Jail Breaker Coffee 297 Lincoln Rd Addington Christchurch 8024 +64 3-943 1662 addingtoncoffee.org.nz • Jed’s Coffee Company 43 Crooks Rd East Tamaki Auckland 2013 +64 800 866 061 jedscoffee.co.nz

• La’vita Coffee 278 Rangitikei St Palmerston Nth Central Palmerston North +64 21 733 343 • L’affare Coffee 27 College St Te Aro Wellington 6011 +64 800 523 3273 laffare.co.nz • Local Hero Coffee Works Hudson Bay Rd Ext Hobsonville Auckland 0618 +64 22 645 4776 localherocoffeeworks.com

• Monsoon Coffee Roasters 85 Wairau Rd Wairau Valley Auckland 0627 +64 9-444 2002 monsooncoffee.co.nz • Orgazmik Coffee 142 Beach Rd North Beach Canterbury 8083 +64 3-382 3393 thenakedbaker.co.nz • Origin Coffee Company 7 Wahanui Cres Otorohanga King Country 3900 +64 7-873 8550 origincoffee.co.nz

• Lyttelton Coffee Co 29 London St Lyttelton Canterbury 8082 +64 3-328 8096

• Orokonui Ecosanctuary 600 Blueskin Rd Waitati Dunedin 9081 +64 3-482 1755 orokonui.nz

• Machiatto Espresso 281B Lees Pakaraka Rd Masterton Wairarapa 5886 +64 21 774 666 machiatto.co.nz

• Ozone Coffee Roasters 47A King St New Plymouth Taranaki 4310 +64 6-757 5404 ozonecoffee.co.nz

• Manaia Espresso 4 Walu Ln Tutukaka +64 27 245 5013 manaia-espresso.co.nz

• Peoples Coffee PO Box 16139 Newtown Wellington 6242 +64 4-389 6777 peoplescoffee.co.nz

• Matakana Coffee Roasters 2 Matakana Valley Rd Matakana Auckland +64 21 644 337 matakanacoffee.co.nz

• Pomeroys Coffee & Tea Co 16 Elms St Stoke Nelson 7011 +64 3-546 6944 pomeroys.co.nz

• Mazagran 36 Moray Pl Dunedin 9016 +64 3-477 9959

• Prima Roastery 5/45 Garlands Rd Woolston Canterbury 8023 +64 3-373 8180 primaroastery.co.nz

• Red Rabbit Coffee Co 7 Faraday St Parnell Auckland 1010 +64 21 161 6607 redrabbitcoffee.co.nz

• Roma Coffee Roaster 250 Great South Rd Drury Auckland 2101 +64 9-294 8360 romacoffee.co.nz

• Revive Espresso 2 Lochy St Petone Wellington 5012 +64 4-568 5300

• Roma Coffee Roasters 135 Cascades Rd Pakuranga Auckland 2010 +64 9-250 1418 romacoffee.co.nz

• Ripe Coffee Roasters 476 Jackson St Petone Wellington 5012 +64 4-586 2245 ripecoffee.co.nz • Ris’tretto Espresso 34 Kings Ave Waikuku Beach Canterbury 7402 +64 27 755 7361 ristretto.co.nz • Roast Co 3/159 Marua Rd Ellerslie Auckland 1051 +64 9-601 9810 roastco.co.nz • Roasted Addiqtion 10 Morningside Dr Kingsland Auckland 1025 +64 9-309 9000 roastedaddiqtion.co.nz • Roastery Door Coffee 168 Hillside Rd South Dunedin Dunedin 9012 +64 21 120 6268 • Robert Harris Coffee Roasters 23 Allens Rd East Tamaki Auckland 9019 64 800 423 267 robertharris.co.nz • Rocket Coffee Roasters 302 Barton St Hamilton Waikato 3244 +64 7-839 6422

• Rush Coffee Ltd 258 Ryan Rd Te Arai Wellsford 0975 +64 9-431 5933 www.rushcoffee.co.nz • Santos Coffee Roasters 77 Carlton Gore Rd Newmarket Auckland 1023 + 64 9-309 2812 santoscoffee.co.nz • Scarborough Fair Foods & Coffee 5/3 City Rd Grafton Auckland 1010 +64 9-356 4625 scarboroughfairfoods.co.nz • Society Coffee NZ 76 Clyde Rd Browns Bay Auckland 0632 +64 9-476 6878 societycoffee.co.nz

• The New Zealand Coffee Company 164 Khyber Pass Rd Grafton Auckland 1010 +64 9-302 0450 thenzcoffeeco.co.nz • The Roasted Bean 47 Amuri Ave Hanmer Springs North Canterbury 7334 +64 3-315 7430 roastedbean.co.nz • The Shelf 50 High St Auckland 1010 +64 21 086 08769 theshelfonhigh@gmail.com • The Strictly Coffee Co 137 Frederick St North Dunedin Otago 9016 +64 3-479 0017 strictlycoffee.co.nz • Tiger Mountain Coffee School Gully Rd Kaeo Northland 0448 +64 9-405 1006 • Thirdeye Coffee Roasters 1 Austin St Napier Hawke’s Bay 4110 +64 22 416 5724 thirdeyecoffee.co.nz

• Sublime Coffee Roasters 211 Haven Rd Nelson 7010 +64 3-539 4988 sublimecoffeeroasters.co.nz

• Three Llamas Gourmet Coffee 65A Main North Rd Woodend Canterbury 7610 +64 3-310 0632 threellamascoffee.com

• Suntory Coffee New Zealand 23 Allens Rd East Tamaki Auckland 2013 +64 800 423 267 suntorycoffee.com

• Toasted Espresso 4 Link Dr Wairau Valley Auckland 0627 +64 9-966 6485 toasted.co.nz

• Switch Espresso 4/25 Birmingham Dr Middleton Christchurch 8016 +64 22 555 2229 switchespresso.co.nz

• Vanguard Specialty Coffee 329 Princes St Dunedin Otago 9016 +64 3-477 9511 vanguardcoffee.co.nz

• Vibe Coffee Roasters 15A Porana Rd Wairau Valley Auckland 0627 +64 800 652 701 vibecoffee.co.nz • Volt Espresso 110 Carlton Gore Rd Newmarket Auckland 1072 +64 9-529 2052 voltespresso.co.nz • Weta Coffee Ltd 1A Rawhiti Rd One Tree Hill Auckland 1061 +64 21 428 876 wetacoffee.co.nz • Wobbly Goat Cafe 17 Holyhead St Dunedin Otago 9019 +64 3-486 1965 thewobblygoatcafe.co.nz • Underground Coffee Company 190 Durham St Christchurch Canterbury 8011 +64 3-961 7310 undergroundcoffee.co.nz • Vice Espresso 595 Halswell Junction Rd Christchurch Canterbury 8044 +64 800 377 9899 • Vivace Espresso 474 Tuam St Phillipstown Canterbury 8011 +64 3-381 2474 • Volcanic Coffee 20 Otupai St Two Mile Bay Waikato 3330 +64 21 322 976 volcaniccoffee.co.nz • Volcano Coffee 31 Thames St Ohakune Manawatu-Wanganui 4625 +64 6-837 4128 volcanocoffee.co.nz

Welcome to Roasters Alley The 2020 Melbourne International Coffee Expo will see some of the country’s boldest coffee roasters display what puts Australia on the map.

O

ne of the most famous fictitious alleyways in the world comes from the pages of Harry Potter. On his first trip to Diagon Alley, Harry is amazed by the magical stores littering the concealed street, selling everything from wands and broomsticks to pet owls and textbooks.

Less fanciful, but to a coffee lover just as magical, the Roasters Alley at the 2020 Melbourne International Coffee Expo (MICE2020) will present the latest and greatest offerings of some of Australia’s best roasters.

“Roasters are a core segment of the coffee industry, so it’s no wonder Roasters Alley is one of MICE’s most popular features every year,” MICE Show Director Lauren Winterbottom says.

“Australian coffee is well respected across the globe, and much of that is thanks to the hard work and development of the many roasters, small and large, that make up the industry.”

Returning roasters include Adore, Axil, Cartel, Five Senses, Genovese, Lavazza, Mocopan Coffee, Ona Coffee, St Ali, Toby’s Estate, Veneziano, Vertue, and Zest Specialty Coffee. New roasters joining the fold include Pablo & Rusty’s and Undercover Roasters.

“More and more roasters take part in MICE every year, bringing with them new ideas and offerings,” Lauren says.

“This demonstrates the health of the Australian coffee industry and popularity of MICE as the Southern Hemisphere’s must-attend coffee event.”

With the 2020 World Barista Championship (WBC) and World Brewers Cup taking place at the event, MICE has seen a surge in companies looking to exhibit. One such company is Coffex Coffee Roasters, which will be returning to

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MICE after a six-year hiatus. Ernest Tong, Marketing and Quality Control Manager of the Melbourne-based roaster, says the competitions highlight what makes coffee special to a broader community.

“World Coffee Events promote and stand for what specialty coffee can be,” Ernest says. “When it hosts the world coffee championships, it means a lot to the specialty coffee community and helps promote a product that can be accessible to everyone.”

Ernest says MICE2020 will also be the perfect opportunity to raise brand awareness for Coffex.

“The world’s eyes will be on Melbourne. Being involved in MICE next year is the best possible opportunity to be seen for any person involved in coffee,” he says.

“MICE brings together everyone in the industry and puts them in one spot that is the focus of the public for a weekend every year – or in 2020’s case, a week. As a company and wholesaler, it’s an opportunity to showcase our products and development, or even just to connect with the local industry again.”

MICE doesn’t just unite Victoria’s coffee community. The whole country takes part.

“The key to the success of the Australian market is the comradery we have in the industry. Everyone is so open and willing to share,” Ernest says.

“Because we’re so geographically removed from everywhere else, the industry cannot afford to ostracise each other. That’s probably why the Melbourne coffee scene is so strong and respected throughout the world.”

Trevor Simmons, Founder of roaster and first-time MICE exhibitor Industry Beans, agrees that Melbourne’s coffee credibility is thanks to cooperation among the industry.

He adds that MICE helps the city maintain its reputation as a coffee capital.

“It’s one of the coffee events around the world that people are most aware of, and it draws them to Melbourne,” Trevor says.

“Next year’s MICE is going to be a really big one, and it’s good for

A trip down Roasters Alley at MICE2020 will reveal some of Australia’s most popular roasters such as Axil Coffee Roasters.

the industry. We’ve always been big supporters of the Melbourne coffee scene and I felt this upcoming MICE, with the WBC and general enthusiasm towards it, was the right time to step up our involvement.”

Industry Beans intends to use MICE2020 as a launch pad for events and campaigns that will continue throughout its stores in Victoria, New South Wales, and Queensland.

“A big part of what we do is seasonality. Every three months, our company goes through a change in terms of what coffee we’re sourcing, food we’re creating, and wholesale and retail products we’re offering, based on what’s in season or available,” he says.

“Seasonality will be a big push of what we will do at MICE and we’re not treating it as a one-off event. It presents the opportunity for us to bring the narrative of our coffee and hospitality offering to a new audience, who can then experience the same core elements in our cafés and through our online channels.”

With increased international presence

“ROASTERS ARE A CORE SEGMENT OF THE COFFEE INDUSTRY, SO IT’S NO WONDER ROASTERS ALLEY IS ONE OF MICE’S MOST POPULAR FEATURES EVERY YEAR.” at MICE2020, Trevor says there is an opportunity to form connections with companies based abroad.

“We’ve been lucky to form a couple of international partnerships, especially in South-East Asia and the Middle East. Our focus in on finding the right places for our brand and our coffee,” he says.

“We’ll reengage some of those connections as well as look for new ones. Any connection you can make is awesome, whether that’s overseas or at home in a city like Perth.”

While the WBC is generating hype for MICE2020, Trevor says this is not the only reason to get excited for the event.

“The WBC makes a big difference,

but what’s more important is the flowon effect it has. People talk about the competition and want to get involved in the expo, which creates even more reason to be there,” Trevor says. “A lot of roasters or younger companies which don’t usually exhibit get to take the opportunity to reset and add some new life or direction to it.

“There’s so many people in the industry, and there each doing something fresh, innovative, and different. It’s exciting to be a part of.”

MICE2020 takes place from 4 to 7 May. For more information and to get tickets, visit www. internationalcoffeeexpo.com

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COMMUNITY NOTES

Coffee with a conscience St Remio is committed to empowering the lives of Rwanda’s female coffee producers and promoting the stories behind each cup.

J

une 21 was no ordinary day for St Remio Director Julia Tink and Founder Trent Knox. As they emerged from their car at the top of a hill overlooking the Rukara suburb in the Kayonza district of Rwanda, they heard singing and chanting in the distance.

Drawn to the sounds, the husband-andwife team made their way down the dusty clay path holding hands. Tears rolled down Julia’s face as she saw the joyous expressions of 150 local women who had gathered to celebrate the official opening of the Twongere Umusaruro Cupping Lab and give thanks.

“We were expecting a few people to witness the official cutting of the ribbon, with maybe a journalist present and a photographer, but what we got was a celebration of grand proportions. It was a moment I’ll never forget,” Julia says.

The local women from the Twongere Umusaruro Kayonza (TUK) cooperative were clapping and chanting in their native tongue, “thank you for empowering our lives, thank you for building our Cupping Lab”. It wasn’t English, but the expressions of gratitude on every face said it all. Even the local mayor, head of the police, and head of the town’s electricity

“SEEING THE IMPACT OF OUR ACTIONS FIRST HAND CERTAINLY MAKES THE CHALLENGES OF BUILDING AND RUNNING A BUSINESS FADE AND DRIVES US TO DO MORE FOR COMMUNITIES LIKE TUK.” company attended, as did the women’s husbands who watched on as their wives danced ceremoniously in green sarongs – a show of support and independence for the female coffee producers.

“The opening of the Cupping Lab represented more than just the opening

of new building in the community, but freedom and empowerment for the female farmers of the cooperative. They were the rock stars that day,” Julia says.

Trent and Julia helped establish the Twongere Umusaruro Cupping Lab at the cooperative’s washing station thanks

Trent Knox and Julia Tink officially open Twongere Umusaruro Cupping Lab.

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COMMUNITY NOTES

Members of the Twongere Umusaruro Kayonza Co-operative celebrate the opening of the Cupping Lab.

“THE OPENING OF THE CUPPING LAB REPRESENTED MORE THAN JUST THE OPENING OF NEW BUILDING IN THE COMMUNITY, BUT FREEDOM AND EMPOWERMENT FOR THE FEMALE FARMERS OF THE COOPERATIVE. THEY WERE THE ROCK STARS THAT DAY.” to the generosity and support of their St Remio customers and green bean importers Sustainable Harvest.

The Melbourne-based couple launched the capsule and whole bean coffee business in 2015 with the purpose to help empower the female coffee farmers in Rwanda and make a meaningful impact on their lives.

“Around 75 per cent of the world’s coffee growers are female,” Trent says. “After visiting TUK in late 2015, I made the promise to help this community and fund a cupping lab.

St Remio didn’t exist in its current form, but this trip signified the foundation of the brand.

“I had been involved in coffee for more than 10 years but it was right here in the fields of Rwanda that I truly understood coffee and the individuals, families, and communities behind it. After spending time with the female coffee

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producers and listening to their stories, I was compelled to create a product that would both empower and celebrate the grower.”

St Remio’s first project was to donate funds to Sustainable Harvest’s Premium Rewards Sharing program in 2017-18.

Its funds allowed the female farming cooperative of TUK to earn products such as agricultural tools, livestock, solar lamps, mattresses, and fabrics.

Last financial year, St Remio helped deliver the Cupping Lab for farmers and agronomists to improve their palates and showcase the area’s coffee to international buyers.

“It’s no different to going to the Yarra Valley and having a wine maker open their cellar door. We’ve created the same thing for coffee in Rwanda,” Trent says.

“It took a good six months but we were determined to make this lab a reality. Now, local agronomists can teach

members of TUK to understand coffee, how to cup coffee, taste, and improve the quality before it is sent to Kigali – a major export port. We hope that it will provide producers with the tools they need to reach a higher quality product that will in turn generate a higher price for the coffee that they greatly deserve.”

More than just a new establishment and talking point in the community, Trent says the Cupping Lab has become a sanctuary for employment and education for the local community about a product very few producers understood.

“On my first visit to the cooperative in 2015, I asked how many people drank coffee, and not one person raised their hand. They thought it was white man’s medicine. Some of these ladies had been growing coffee for 35 years and they didn’t know what it was,” Trent says.

“Fast forward four years, and I got to stand in the Cupping Lab and watch the women cup their own coffee and explain the flavour profiles and processing methods for each one. They now clearly understand the importance of the end product and the seed-to-sip philosophy.”

St Remio is a business built with the intention of giving back to the coffee growers at origin and building their profile.

“When you enjoy your morning coffee at home or in a café, do you ever stop to think about the people behind it?” Julia asks. “It’s not really on the consumer’s mind just how much effort when into producing that cup of the coffee, but it should be. Coffee isn’t a commodity.

It’s about people. Our campaign aims to highlight that in every cup of coffee there lies 1000 stories. That’s the impact each cup has on a community. I hope we can change the conversation and that people think and appreciate their coffee, and most importantly, the people behind it.”

In addition, Julia hopes St Remio will empower the community for generations to come.

“We spend a lot of time talking about influence, but true meaning and purpose comes from impact,” Julia says. “These women are mothers, daughters, and wives just like me and they are driven by family, just as Trent and I are. We share the same values and it’s important to support them, empower them in business and invest in their future.

“Seeing the impact of our actions first hand certainly makes the challenges of building and running a business fade and drives us to do more for communities like TUK. ” This financial year, St Remio has partnered with Rainforest Alliance and will purchase four hectares of land for

the female cooperative of Cocagi. They will also purchase 12,000 coffee plants, cherry tomatoes, avocados, sunflowers, and passionfruit vines to help diversify the farmers’ income while the coffee plantation is being established. This in turn will support 1100 women and their families.

Already, Coles supermarkets have seen the potential and are stocking St Remio’s K-Fee and Caffitaly-compatible capsules.

The next step, along with growth of the brand locally and internationally and appearance at this year’s Host Milano expo, is greater public awareness.

“St Remio is so rewarding and in time, we hope to be in position where we can fund multiple projects at once,” she says.

“As a business, we stand for more than just good coffee. We are determined to build a brand with purpose and meaning. We want to take people on a journey with us as we evolve. Coffee that is ethical, sustainable and empowering women – that’s my kind of coffee.”

For more information, contact www.stremio.com.au

Farmers from TUK doing a cupping demonstration at their new facility.

Female coffee farmers of Cocagi, whom St Remio are supporting this financial year through the purchase of new land.

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CAFÉ SCENE

Time & Place has proved popular with Bentleigh East’s teachers, parents, and workers since opening in January.

TIME & PLACE 929 Centre Road, Bentleigh East, Victoria, 3165 Open Monday to Friday 6am to 4pm, Saturday and Sunday 6:30am to 4pm 0466 825 816 There’s always a time and place for good coffee, and that’s what Leor Haimes aimed to provide when he opened his second café in Bentleigh East in January.

“It’s really bringing that side of Bentleigh together and we’ve already got so many regulars,” Leor says. “It’s quite amazing to see how quickly a café in the middle of nowhere – we’re the first in the area to be doing what we’re doing – can grow and bring people together.”

Based out of a converted dry cleaner, Time & Place attracts customers with a contrasting red brick exterior and

Time & Place attracts customers with its contrasting red brick exterior and richblue ornaments and outside seating.

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rich-blue ornaments and outside seating. Inside the café, the colours turn softer, with white décor, blue coffee bar and equipment, and timber tables and seating.

“It’s a little different to most cafés in the area,” Leor says. “The look is midcentury modern with a bit of a retro vibe to it. It’s colourful and warm, with a bit of artwork displayed.”

Though the aesthetics bring customers in, it’s the coffee from Clark St that keeps them coming back. Time & Place runs the Mastermind blend for milk-based coffee and rotating single origins for espresso, filter, cold brew, and batch brew.

“I was helping out a friend at their café between running my first business and opening Time & Place.

They used Clark St Coffee and I met [Founder Melissa Floreani] through them,” Leor says.

“They’ve been awesome to deal with, and are super open about their coffee and invite me up to the roastery all the time.”

As well as Clark St, Time & Place works with many other local artisans and suppliers to construct its rotating menu. Leor says the café aims to offer options from breakfast and brunch through to take-home meals for dinner.

“We do as much as possible inhouse. The café has a retail section which includes all of our own jams, take-home meals, dips, Bolognese sauces, sausages, and granola,” he says.

“Back on the café front, we have a display cabinet that features different salads, sandwiches, and pastries which rotate daily. People can come in every day of the week and have something different.”

While the menu also changes frequently, Leor says a current standout is the mandarin and poppyseed hotcake, served with fig custard, candied walnuts, black tahini, and cream cheese ice cream. He adds the varied options and prepared menus are proving popular with the parents living in the area.

“There’s a lot of young families in the area who are buying their first houses, and quite a lot of primary schools around us too, so we see a lot of parents, school teachers, and local traders drop by throughout the week,” Leor says.

“It’s great to be able to keep growing the business while supporting and offering something to the local community. We’re grateful to be able to do what we’re doing and can hopefully keep doing this for a while.”

MEAL MACHINES 3/7 Bligh Street, Rosny Park, Tasmania, 7018 Open seven days 7am to 5pm 0459 661 485 Beginning as a pre-packaged meal service aimed at fitness enthusiasts, Meal Machines near Hobart puts an emphasis on fresh and healthy food.

It combines this with a play centre to accommodate parents.

“I’ve created an environment that’s quite holistic,” Meal Machines Director Chris Thurlow says. “You can come in with your kids and have a coffee while they play, or go to the gym and relax afterwards with a coffee, whole fruit smoothie, or acai bowl.”

Chris says some of the popular dishes include a sweet potato rosti with eggs Benedict and corn fritters served with poached eggs, salad, and a chilli jam.

“If the worst thing you’re eating is a sweet potato rosti with hollandaise sauce and eggs, then you’re doing pretty well on your cheat day,” he says.

Meal Machines complements its food with the Custom Blend from Mocopan Coffee, roasted specifically for Tasmania and distributed through Doppio Foods.

“It’s nice and rich but doesn’t linger

Meal Machines complements its food with the Custom Blend from Mocopan Coffee.

in your mouth and has got quite strong caramel notes,” Chris says. “I tried a dozen different coffees, and this was one of the most affordable and pleasant to drink. Because we’ve got a wide variety of clientele, we want a coffee that everyone can relate to and enjoy instead of blowing heads off with a strong blend or confusing palate.”

Meal Machines hopes to increase its customer base even further with plans to build a mezzanine into the café.

“We’ve already got 78 seats, but in the middle of the week, there’ll be half a dozen people waiting to sit down,” Chris

says. “The extra seating will also create an area for large events or functions and hopefully attracts an older demographic because it’s enclosed, not as loud, and well heated.”

Chris says the community has appreciated Meal Machines’ focus on health and convenience.

“We’re such a fast up-and-go society.

People come in at breakfast time, grab two meals, and go to work,” he says.

“They haven’t had to prep at home, so they get to spend more time with family or go to the gym. Making healthy food easy for them is a no-brainer.”

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CAFÉ SCENE

The Soul Sandwich is one of May Street Larder’s most popular dishes.

MAY STREET LARDER @ THE MEZZ 1/148 Scarborough Beach Road, Mount Hawthorn, Western Australia, 6016 Open seven days 7am to 3pm (08) 9444 3703 Perth café owner and former Olympian Eamon Sullivan was out with his family when he stumbled on a vacant store at the local Mezz Shopping Centre. He thought it would be perfect to extend his

May Street Larder concept.

“The previous tenants vacated about a year ago and I remember walking by one day with the family and mentioned May Street Larder would do pretty well in this area,” Eamon says.

“At the time, my wife said, ‘no way’.

I was busy enough with everything we had going on, so I left it. A month later, the landlords got in contact directly and asked if we wanted to put a café there. I took it as a sign.”

The new May Street Larder shares a menu with the original Fremantle venue. A standout is the Soul Sandwich – a polenta cheese waffle, served with buttermilk fried chicken, smoked sour cream, chilli maple syrup, and avocado.

“It sounds really naughty, but when you finish it, you find it’s actually quite light. You don’t feel like you’ve eaten that combination of food,” Eamon says.

“We change our dishes quite often, working with fresh and in-season ingredients, but there are a few staples that stick around. I suppose you could say we’re known for comfort food served in a modern Australian way that also doesn’t leave you feeling gross.”

Eamon says serving restaurant-quality food in a café environment is part of what has led to May Street Larder’s success. Also contributing is his ongoing relationship with Campos Coffee, serving the roaster’s Superior Blend, rotating single origins, and premium range – including coffees from the Cup of Excellence competition.

“I’ve been involved with Campos since opening my first café in 2011 and

always found them great to deal with.

Their efforts towards sustainability and investing in the farms they buy coffees from – helping build roads, schools, and facilities in those areas – is pretty commendable,” Eamon says.

May Street Larder @ The Mezz prepares its coffee with an under-thecounter Modbar espresso machine, one of the first in Western Australia.

“The baristas can see past the machine and hand things through, instead of having to go around what is usually quite a bulky machine,” Eamon says. “It also serves as a good talking point. Customers come in and wonder what it is. It creates a conversation, that’s for sure.”

Since opening in March, the café has proved popular with the young families Eamon says populate the area.

“We sort of lean into the familyfriendly location. We’ve got an indoor play area where the kids can run around and space where parents can have a cup of coffee, read the paper, and eat a pastry while they relax,” he says.

Eamon says the best part of opening the new location has been having the local community embrace May Street Larder @ The Mezz.

“It’s so fulfilling when you’re finally serving customers, regulars are coming back, and you see people enjoy their meals,” Eamon says.

“You can almost lip read when they drink their coffee or bite their food and tilt their head back and you can see their enjoyment. That’s the rewarding part for me and what I enjoy.”

May Street Larder @ The Mezz serves Campos Coffee’s Superior Blend, single origins, and premium range.

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BANG & GRIND 8/14 Spence Street, Cairns City, Queensland, 4870 Open Monday to Friday 6am to 2:30pm, Saturday 6:30am to 2:30pm (07) 4051 7770 Prior to taking ownership of Bang & Grind in 2016, Tony Barr was a longtime regular of the Cairns café.

“I’ve been in the business since 1994 and this is my fifth store. I realised it had a lot of potential as a coffee shop, especially in the busy city area,” Tony says.

“We’re fortunate to have had the last owners work hard to slowly build up good trade. It was challenging, but we continued to build on that and create a hip little place with a good vibe to it.”

Former owners Kirby and Sarah Koopman sold the café to Tony so they could focus on their wholesale business, Ransom Specialty Coffee Roasters, which still supplies coffee to Bang & Grind.

“We’ve got two really good blends on offer [Naked Honey Badger and Screaming Maasai]. They’ve got different characteristics, so we can offer a variety of options when we sell our coffees,” Tony says.

“I love the flavour, especially of the

Tony Barr was a regular of Bang & Grind in Cairns before taking over the café in 2016.

Naked Honey Badger blend, which has good sweet undertones and chocolate flavours and a depth of character to it.

Screaming Maasai has Ethiopian beans in the blend, giving it a longer aftertaste and a more robust flavour.”

Coffee is prepared with a three-group head Synesso unit, with additional timers installed so the barista can monitor extraction times throughout the day.

“As the day starts and progresses, the barista watches the time and works within a window. If the extraction drifts out, either under or over, they know they have to adjust the grind to keep it pouring correctly,” Tony says. “It’s a

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great way to keep track. For example, if it’s an overcast, showery day, the coffee can behave differently to a sunny hot day.”

In a competitive area like Cairns, Tony says it is important to remember the people who make the café a success.

“We’re in the city centre, so there’s a lot of professional people and tourists that come and go throughout the year, which means business can go up and down,” Tony says.

“But we have a good local clientele.

More than 75 per cent of our customers live in the area, and that’s because we make sure our regulars are taken care of.”

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CAFÉ SCENE JACK & CO 7/9 Northwood Road, Longueville, New South Wales, 2066 Open seven days 6am to 10pm (02) 9418 6019 When people think of petrol stations, high-quality food and coffee aren’t usually the first things that come to mind.

Wade Death is looking to change that with his New South Wales convenience store chain Jack & Co. “I felt that there was a significant gap in the convenience market for a high-end food offer,” Wade says. “We actually sell a lot of the same products as the rest of the industry. Ours is made fresh and a significant step up in quality.”

Jack & Co caters to a diverse clientele through key markets such tradies and busy professionals. Given the broad customer base, Wade says it was important to find a coffee that could fit multiple taste preferences.

“A 16-ounce cappuccino with four sugars can be followed by a double shot macchiato only a minute later. So, it was essential to get a blend that was vinoffensive but high quality,” he says.

Wade found the right coffee in Grinders’ Giancarlo and Source blends.

KOHITSUJI CAFÉ 60 Queens Drive, Lower Hutt, 5010, New Zealand Open Monday to Friday 7:30am to 4pm, Saturday 10am to 2:30pm +64 4-909 0227 For Shunsuke Kamoda and his wife, a chef and barista by trade, opening a café was the perfect way to combine

Jack & Co brings a new perspective to the convenience store market.

As well as supplying versatile coffee, Wade says Grinders offers a significant amount of service and support to the Jack & Co chain as it grew.

“We find they’re a good all-round package in terms of equipment support, training capacity, and technical knowledge,” he says. “They have a very diverse range of blends in terms of quality and profiles, so we have found it good to be able to work through multiple options with them over the years.”

Coffee is prepared with Rancilio Classe 9 espresso machines, Puqpress automatic tampers, and Mazzer Robur grinders, all chosen for their reliability and performance during peak hour.

“Our stores are spread 300 kilometres

from one end to the other so it’s key to have consistency and reliability everywhere,” Wade says. “One of our stores is inbound Sydney on the Pacific Highway and can regularly serve 180 coffees per hour in the morning, so we need absolute workhorse equipment to get through it.”

Wade attributes the success of Jack & Co, particularly its Northwood flagship, to its engagement with the community.

“Our stores have become a melting pot for their local communities,” Wade says.

“People catch up in store and pass each other when they’re going in and out. We do everything we can to encourage our stores to be part of the communities and the communities to be part of us.”

their talents and passions.

So when the pair started Kohitsuji Café in downtown Wellington, they had the necessary knowledge on food and coffee covered.

However, they were still new to owning and operating their own business, and named their shop Kohitsuji – Japanese for “lamb” – to reflect this.

Thankfully for Shunsuke, his wife knew

exactly which coffee she wanted their little café to serve – from Toasted Espresso, a specialty coffee roaster in Auckland.

“We really wanted to introduce their beans into the Wellington market,” Shunsuke says.

Toasted Espresso sources beans from Kenya, Colombia, and Indonesia.

While the couple have tried a few coffees, Toasted Espresso’s AA7 Blend remains their favourite because of its black forest and dark chocolatey flavour.

While Shunsuke says the venue is packed out most mornings by the business people of Wellington, the store lacks the dining space to accommodate a large menu.

However, within the next six months, Shunsuke would like to add more Japanese style food to its menu.

“We want to try and add poke bowls and raw fish to the menu as well as some more breakfast food,” he says.

An even bigger plan is to eventually relocate the café altogether. Shunsuke says this would give him the ability to further expand the menu and add a bar.

“The move would also require a name change,” Shunsuke says.

“This time maybe Hitsuji [ Japanese for “sheep”] to represent the growth of the business.”

Kohitsuji – Japanese for “lamb” – reflects its owners’ first time operating a café, despite years of experience in the industry.

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Common Ground Coffee 225 – 229 Victoria St, WEST MELBOURNE Cornerstone & Co 75 Ludstone St, HAMPTON Dolo Inc 428 Johnston St, ABBOTSFORD Domenico Traditional Coffee 223 Moreland Rd, COBURG Eureka Coffee and Growers Espresso 332 St Georges Rd, FITZROY NORTH Home Barista Institute & The Cafe Coach Level 20, 41 Exhibition St, MELBOURNE

Island Espresso 171 Elizabeth St, HOBART Pilgrim Coffee 48 Argyle St, HOBART Villino Café & Specialty Coffee Roaster 30 Criterion St, HOBART

NEW ZEALAND Bean Addicted 4 Link Dr, Wairau Park, North Shore, AUCKLAND Espresso Workshop Roastery 19 Falcon St, AUCKLAND

SINGAPORE Yahava KoffeeWorks 4 Jalan Gelenggang, SINGAPORE Papa Palheta 150 Tyrwhitt Rd, SINGAPORE

Jasper Coffee 267 Brunswick St, FITZROY One Origin Specialty Coffee 83 Glenferrie Rd, MALVERN Proud Mary 172 Oxford St, COLLINGWOOD St Ali 12 Yarra Pl, SOUTH MELBOURNE The Vertue Of The Coffee Drink 8 Raffa Pl, CARLTON The Winey Cow 39A Main St, MORNINGTON

OCTOBER 2019

A World-Class Coffee Magazine

Strength in numbers Upholding a reputation as global leaders Dr. Christopher Hendon’s coffee chemistry

Dairy in danger La Marzocco goes straight in

Veneziano Coffee 16 River St, RICHMOND

WA Urbanistar Cafe & Empire Coffee 212 William St, NORTHBRIDGE

Axil Coffee Roasters 322 Burwood Rd, HAWTHORN

Yahava KoffeeWorks 4752 West Swan Rd, WEST SWAN

Café Esssence 53 Bull St, BENDIGO

Yahava KoffeeWorks Bussell Hwy, MARGARET RIVER

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ORIGIN

John Russell Storey is the Marketing Manager of Trade at Cofi-Com.

Cool runnings John Russell Storey of Cofi-Com describes the value of Jamaica’s smallholder producers and the value of shade cover in the Caribbean island nation.

W

hen people think of the island country of Jamaica, thoughts immediately turn to a love of reggae and the Jamaican bobsled team, made famous in the 1994 movie Cool Runnings about four Jamaican athletes who formed a bobsled dream to fulfill their dreams of competing in the Winter Olympics.

While the Jamaicans did become

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worthy Olympians, the country of roughly 2.8 million people is also a worthy coffee producer, and a country Cofi-Com has been supporting and sourcing from for many years.

Late August every year, with a flurry of airline bills and a vast amount of documentation, our annual delivery of Jamaica Blue Mountain arrives.

Twenty 15-kilogram wooden barrels tightly wrapped on a pallet are carefully

examined before biosecurity approval.

Once cleared, a barrel is carefully opened and 300 grams of coffee is taken for a cupping sample. This year’s selection took a bit of work. We cupped at least four different farms before selecting Nomlas Farmz. The delight of genuine Jamaica Blue Mountain coffee is the grading. Grade one is exactly that: even, consistently sized, deep blue green beans with a noticeable weight. Roasting is a delight with beans

Ripe cherries are picked at the Nomlas Farmz in Jamaica before drying for 12 days.

cracking in unison, and the finish is a golden mahogany.

Nomlas Farmz is one of those beautiful and exemplary-run coffee farms, located in the Clydesdale region of St Andrew Parish.

Donald Salmon owns this farm and is the President of the Jamaica Coffee Growers Association. His farm is spread over more than 372 hectares and has a higher yield per hectare compared to most other Jamaica Blue Mountain coffee farms.

Donald produces some of the best coffee grown at 1706 metres above sea level. At this altitude, farms have almost continuous cloud cover that gives the coffee the best possible conditions for a long, slow ripening. Needless to say, picking can be a wet, muddy, and slippery process.

Although the coffee grows on very steep slopes, there is continuous focus on avoiding erosion by maintaining a good variety of tree and plant growth. Shade cover from the trees additionally helps with wind and extreme temperature protection.

The deep, nutrient-rich soil on the Nomlas Farmz has been classified as “slightly acid to neutral” and is part of the reason for the coffee’s low acidity. Good soil drainage is also a feature on the farm thanks to the steep gradients.

After harvest, the Nomlas Farmz pulps and dries the coffee on racks for 12 days before resting the coffee for 96 days. The parchment is then taken to a processing facility for hulling and grading. After an official inspection to classify the coffee for the Jamaica Coffee Growers Association mark, the coffee is barrelled and ready for its trip from Barbados via Heathrow to Sydney.

Back at CofiCom’s Huntingwood’s office, cupping Donald’s coffee is a treat. It’s beautifully balanced and elegant in the cup.

“WORKING WITH SMALLER, QUALITYFOCUSED FARMERS SUCH AS DONALD MEANS THE PREMIUM PAID FOR THIS SPECIALTY COFFEE GOES DIRECTLY BACK TO THE FARM.” It isn’t a coffee that leaps out the cup with wild, intense notes. It’s a slow build. To us, it’s aromatic with notes of liquorice, dark cocoa nibs, apricot, ripe cherry, honey, and a hint of citrus.

Working with smaller, quality-focused farmers such as Donald means the premium paid for this specialty coffee goes directly back to the farm. The recognition of the individual farm is also extremely positive.

For many small growers, getting their crop singled out is difficult as their coffee

is mixed with other farms’ before being exported. All their hard work and effort becomes anonymous.

In the movie Cool Runnings, Jamaican bobsledder Yul Brenner considers why the team feels so out of place at the Winter Olympics, to which he says “we’re different.

People are always afraid of what’s different”.

In this case, I can tell you that Nomlas Farmz’s coffee is different, but there’s certainly nothing to fear. It’s just what makes it special.

Shade cover on the Nomlas Farmz helps with long, slow ripening of coffee cherries.

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TECH TALK

Maurizio Marcocci is the Director of Service Sphere.

To DIY or not to DIY

After seeing too many backyard repairs performed incorrectly or dangerously, Maurizio Marcocci of Service Sphere stresses when do-it-yourself maintenance is acceptable and when it’s not.

W

ith the rise in popularity of commercial and home coffee machines, the team at Service Sphere has seen an immense spike in backyarders attempting repairs and end users having a go themselves.

Most people are able to diagnose simple errors or issues by either physically seeing the problem or noticing a change in the machine. This includes a

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shift in water flow pressure, buttons not working, or water leaking out of obscure places.

You can find all kinds of tutorials on YouTube relating to coffee, from harvesting fresh beans to repairing a commercial three-group espresso machine. Although it’s easy to find and watch these videos, it’s even easier to make a crucial mistake.

Many of these tutorials either cut corners or do not cover the finer

details of diagnosis, dismantling, and subsequent repair. This is particularly important as time progresses and coffee machines are becoming more advanced. You’d be hard pressed to find a basic single-tank espresso machine in any retail or hospitality venue. Most machines now have multiple boilers and intricate electronic features, such as turbo steam wands. With coffee machines becoming more complicated, working on them has become harder,

often requiring specialised knowledge to get the job done.

MORE THAN MEETS THE EYE

In our past Tech Talks, we’ve emphasised the importance of changing components before they wear out, commonly known as preventative maintenance.

Inside your coffee machine, you will find various parts, such as pressure stats, power boards, flow meters, elements, and valves. If you don’t maintain them, they can underperform or fail altogether.

The boiler pressure valve, for example, is designed to relieve an excessive build-up of pressure inside the boiler and is a critical part to ensure the safety of an espresso machine.

Our engineers at Service Sphere often identifiy incorrect components fitted to machines. This is particularly important to note when working on the boiler pressure valve. An instance overseas occurred where a coffee boiler over pressurised and exploded due to a safety valve failing to work correctly when required.

Looking online, it’s easy to find a replacement pressure valve you believe will work for your machine, but this can just as easily not be the case. There are often very slight differences between valves and machines, and installation isn’t as simple as screwing on a new part.

In other cases, people have ordered boiler element replacements which are not suitable for their current power requirements. You can easily fit a larger element drawing more power to your machine, which is not only incorrect but dangerous, as the element draws more power than the wiring and machine can handle.

Inside a coffee machine, there’s a whole host of electrical components which come into contact with or are frequently close to water. This is an obvious hazard. Many online tutorials are from overseas where the voltage may differ. So, the likelihood of serious injury or damage to property is dramatically increased if you take their advice as gospel.

LAYING DOWN THE LAW

From a legal standpoint, any DIY electrical work involving the electrical mains – not just coffee machines – are illegal in Australia and for good reason.

Things can and do go wrong, when an inexperienced and unlicensed person attempts to work on mains power.

Watching a short video online

is nowhere near enough to qualify someone to pull a coffee machine apart.

This requires years of training and experience.

Furthermore, if an unlicensed electrical job is completed – such as changing your own boiler element – and it results in a fire, you could be liable.

Don’t make the assumption that because your local hardware store will sell you electrical and plumbing components you can go and legally and safely install them.

On a safety and legal level, working on your own coffee machine is a bad idea. You’ve got a lot of risk for minimal gain.

surface, you will find a lot of complex components, many of which are not only expensive but possibly hazardous to replace. On these occasions, you should leave these to a reputable coffee machine technician.

DO THE RIGHT THING

Coffee machines contain a whole host of components covered in this Tech Talk column, each having a causal effect on each other.

If there’s an issue with your coffee machine that you’re not qualified to handle, we recommend you take your coffee machine to a credible repair agent, even if it isn’t us.

Qualified technicians often do most of their training directly with machine manufacturers.

WHAT CAN YOU DO?

Maintenance costs can add up, and while worth it, many people would like to have a go at fixing issues themselves before paying for a professional to do the work. So, what is usually safe to do?

Provided they have some degree of knowledge on the matter, an espresso enthusiast or barista can handle changing the seals and showers of a coffee machine, as long as the machine is disconnected from power and no longer hot.

If you do decide to do this, ensure that you’ve ordered the correct part through Service Sphere’s spare parts department, who will cross reference this with manufacturers’ part manuals.

However, once you go beneath the

Coffee machine technicians aren’t born knowledgeable. They’ve learned their skill and most did their training directly with manufacturers. With all this being said, if you are seriously looking into repairing your own coffee machines or making a career out of it, look into becoming a coffee machine technician. Most people have minimal previous experience and a good employer will train you up.

Ask yourself, would you pull a part any other electrical appliance – the fridge, microwave, or toaster – in your house? The coffee machine is no different. If the answer is no, or even “I don’t know”, then don’t do it.

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

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ESPRESSO YOURSELF

Jibbi Little of Jibbijug is the 2019 ASCA Pauls Professional Australian Latte Art Champion.

Little Red Riding Hood What great latte art you have. All the better to drink you with.

Jibbi Little presents her take on a classic fable.

T

he story of Little Red Riding Hood always stuck with me as a child.

Most people know the basics: a young girl goes to visit her grandmother, takes a shortcut through the woods, and encounters the Big Bad Wolf. She tells the hungry canine where she’s going, who beats her there and impersonates her grandmother. In most versions of the story, the wolf then eats Little Red Riding Hood.

The moral for children is to not talk to strangers, though I see a second lesson hidden in the beginning. Whether on a trip to a relative or learning a skill like latte art, shortcuts are rarely the best way to go about things and often don’t pay off in the long run.

Hard work does, however, and it took me to the World Latte Art Championship earlier this year. But that didn’t happen overnight. It was a long journey and Little Red Riding Hood

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reminded me why not to take the easy route.

Inspired by this classic fable, I presented this design at the 2019 Central Region Latte Art Championship, and it provided the base for the Mary Poppins pattern I took to the national and world championships.

Though the pattern looks complex, it’s actually made using several simple techniques. The true difficulty in this design lies in achieving the correct size and spacing to land that visual appeal.

If the rosettas making the hair are uneven, or the long drag forming the hood is too thin, the pattern simply won’t look right.

Because these are easy mistakes to make, it can also be tough to repeat the design time after time.

The easiest way to master this pattern – like many things in life – is to practice, stay on the correct path, and don’t mistake a wolf for your grandmother.

1.

Build your base with the handle at two o’clock.

3.

Pour an eight-leaf rosetta from the centre of the cup to the bottom and pull through.

5.

From here, drag a line across the top of the cup curving in around two o’clock and ending with a small spiral. This should resemble a question mark.

7.

On other side of rosetta, from the point you started the question mark, drag a short line ending with a curve at nine o’clock, then another from here to the point of the heart.

2.

At eight o’clock, drag two small loops to form a hollow heart pointing towards the centre of the cup.

4.

Pour a second rosetta from the centre of the cup to 10 o’clock.

6.

Pour a figure eight shape in the space between this last line and the rosetta.

8.

Finish with a small drop for the eye.

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TRAINING TACTICS

Babin Gurung is the New South Wales Barista Trainer of Suntory Coffee Australia.

Bitter sweet symphony Mocopan Coffee’s Babin Gurung on what causes bitterness in coffee and how to avoid it.

A

s a barista, one of the most common complaints you get from customers is that their coffee tastes bitter or burnt. As happy as you are to remake the coffee, you need to know what’s causing the problem, otherwise you’ll be serving the same bad-tasting coffee.

Coffee is an acquired taste and some people seem to enjoy bitter flavours more than the others, but there are different kinds of bitterness, some that we want in our cup and some we don’t.

The simplest way to tell a good coffee from a bad one is by analysing the aftertaste. A good coffee may start bitter,

Grain:

but will have a sweeter finish and get smoother on your back palate, whereas a bad coffee can have a lingering bitterness that leaves your mouth dry.

As we learnt in the previous issue of BeanScene (August 2019), coffee beans have a complex mix of flavour compounds responsible for their taste and characteristics. Along with coffee variety and origin, roasting also has a large impact on the flavour of coffee, and if not careful, can give coffee excessive bitterness.

Today, however, let’s talk about the three main factors that could be making your coffee bitter and how to control them.

CO2:

STALENESS

Coffee is quite resilient against bacteria and mould and thus, many people believe it is OK to drink an old batch of coffee. It may be so, but over the past few years we have learnt that although stale coffee may be safe to drink, it is not good for flavour.

If you want the best out of your beans, you need to make sure your coffee is fresh. The recommended time for using your beans is between seven to 28 days after roasting. Your bags should be kept away from direct heat, sunlight, and moisture. Storing coffee in the fridge is not recommended as the dry, cold air can affect the integrity of the beans.

Gap:

Days

Figure 1. The brown hexagon, reflecting an individual grain of coffee, includes micro pores, shown as white circles. When fresh, the pores are blocked with CO2 and moisture (grey circles), which prevents the coffee from extracting properly. As the coffee ages and the gas escapes, the pores open and create a greater surface for water penetration, causing over-extraction.

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Freezing coffee is fine, however, if done with the correct tools and know-how.

As indicated in Figure 1, a fresh batch of coffee will have its pores filled with moisture and CO2 gas, providing less surface area for water to absorb the solubles. So, despite running this coffee for standard extraction time, it will still be under-extracted in flavour as water can’t absorb all the good solubles.

Fresh coffee will look gassy and bubbly with inconsistent crema. It would be recommended to allow this coffee more time to rest before consumed.

At around the seven to 28 day-mark, some of the gases will escape making the coffee just right for absorbing all the good solubles, giving you a more consistent result. Past 28 days, the moisture level drops significantly, making the coffee highly porous. This increases the absorption rate, which causes over extraction of coffee. At this stage, the coffee starts to taste stale and will have sharp bitterness. It is not recommended to use beans after this date, but if you do, you will need to decrease brew ratio and allow less water to flow to minimise over-extraction.

But what about the coffee beans sitting in the hopper?

The staling process is even more rapid in a hopper as the beans are in contact with oxygen, heat, moisture, and humidity. The beans lose their volatile oils through evaporation, which impacts the coffee’s colour, consistency of crema, and flavour. The best way to describe the taste of stale coffee is ashy, leathery, or cardboard-like, with sharp bitter notes. That’s why the recommended holding time for coffee beans in the hopper is two hours.

The best practice is to keep the minimum amount of beans in the hopper and store the remaining coffee in an airtight container to prolong freshness. It is not recommended to pre-grind your coffee as the increased surface area will absorb more oxygen and moisture, causing it to lose its freshness almost immediately. If you do use pre-ground coffee, limit the time to just a few minutes and keep it sealed at all times.

CALIBRATION

Last edition we learnt how control of extraction time and dose can significantly alter the result in your cup. However, if calibration isn’t done

“THE STALING PROCESS IS EVEN MORE RAPID IN A HOPPER AS THE BEANS ARE IN CONTACT WITH OXYGEN, HEAT, MOISTURE, AND HUMIDITY. THE BEANS LOSE THEIR VOLATILE OILS THROUGH EVAPORATION, WHICH IMPACTS THE COFFEE’S COLOUR, CONSISTENCY OF CREMA, AND FLAVOUR.” frequently or correctly, it can lead your coffee quality to vary. Here are a few things that could further cause bitterness to your cup.

•O ver-dosing: Choosing the right dose will depend on a number of factors such as coffee variety, origin, roasting, and tasting notes. The other important variable is the basket size. Ground coffee expands as the water passes through it, so if you over-dose your basket, the puck will jam the screen and block water flow It also slows the extraction time, causing over-extracted bitter coffee.

•O ver-extraction: Extraction time helps you control the flavours you want in your cup. Sweeter and lighter flavours dissolve quicker than heavy and bitter flavours. The best way to find the ideal time is by tasting your cup at different extraction times.

However, if you go past the ideal time, your coffee will start to over-extract.

Because the coffee is exposed to water for a long time, it starts to absorb darker and heavier flavours. Overextracted coffee can be best described as intense, bitter, burnt, or dry.

Carefully selecting dose and adjusting grind size is the best way to control extraction time.

•W ater temperature: Coffee needs hot water to release its solubles. The hotter the water, the quicker the coffee dissolves. Too hot, however, and it can damage the flavour notes of your coffee, leading to taste bitter. That’s why you need to make sure you use water that is 90 to 93°C.

CLEANING

The bitterness you get from dirty or unsanitary equipment is much more acute – think pungent, medicinal, salty, or rubbery notes. This not only leaves your palate with an unpleasant taste but poses a potential health risk. Here are some of the key areas that need regular cleaning.

• Machine and group handle: Your coffee machine and handles need to go through chemical cleaning every day that they’re used. Cleaning chemicals are designed to sanitise and dissolve coffee build up. If not done daily, the grind and oil will build up in the group head and handle, causing excessive bitterness. Rinse you group head and handle after every single use and backflush your group heads without chemicals at regular intervals.

• Hopper: The hopper needs to be kept clean as coffee oil can build up over time. In extreme cases, the oil can turn rancid, giving off a woody, rubbery, or metallic smell and taste. Run the hopper under hot water and wipe it dry. Avoid using chemicals, soap, or a dishwasher as it can create micro cracks in the plastic causing more build-up of oil.

At any time you find your coffee tasting bitter or your customers unhappy with the taste, assess each variable independently and correct them before remaking the drink. This will ensure your coffee beans get all the care they need for you to create beautiful coffees all day.

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R&D LAB

Dr Monika Fekete is the Founder of Coffee Science Lab.

Inside a roast

Dr. Monika Fekete explores the evolution of a coffee bean under an electron microscope and uncovers how roast levels affect grinding.

W

atching green beans turn into aromatic roasted coffee is something of a magical experience.

Have you ever stood there wishing you could see what’s going on inside those beans as fundamental chemical and physical changes take place?

This is the journey I would like to take you on. To look closer and systematically track how each bean is ground and extracted, our friends at Vacation Coffee Roasters roasted some Colombian washed process beans at six different stages of development for an experiment at Bureaux Collective.

The first sample was green beans, followed by a roast stopped pre-first crack on an Ikawa sample roaster. The rest of the samples were roasted on a Probat Probatone 12 roaster in four-kilogram batches. Each followed the same roast curve, and dropped at times corresponding to filter, light espresso (espresso 1), dark espresso (espresso 2), and past second crack. For roast details, see Table 1.

To reveal what happens inside the bean’s cell structure as the roast develops, I took a single bean from each roast level and cut a cross-section under the electron Table 1. Roast data for the six samples. The roaster followed the same roast curve for all samples, stopping at different times.

microscope at La Trobe University’s BioImaging Platform (see Figure 1).

Green beans have a compact cell structure, with the vacuole (the bag of nutrients inside a plant cell, see BeanScene August 2018) still intact. The cells begin to puff up and water starts to evaporate even before first crack, which is why you can see hollow cells in the second image. Non-enzymatic browning, such as caramelisation and Maillard reactions, are also underway at this stage. Still, the beans are very hard to grind and the coffee doesn’t become drinkable until after first crack. At this point, steam, CO2 and volatiles inside the cell build up enough pressure to cause the cell walls to press against each other and eventually rupture.

Looking closely at Figure 1, we can observe small fissures in the cell walls after first crack that were not present before.

These are essential for opening up the cells so that the water can more easily reach inside and dissolve the plant nutrients, which, by now, are fast turning into characteristic flavour compounds.

The cracks continue to become more prominent as the roast develops. The last micrograph in Image 1 shows that cell walls are strongly fractured past second crack. Second crack also opens up tiny channels towards the surface of the bean that allow oils to migrate to the surface with the help of capillary forces.

How do structural changes relate to grinding and extraction performance?

Table 1.

Roast weight loss (%) Duration (min:s) Dev. time ratio (%) Pre-first crack 9.4 4:30* 0 First crack 9.75 8:29 0 Filter 14.25 9:56 17.4 Espresso 1 15 10:25 23.5 Espresso 2 15.5 11:17 25.6 Second crack 18.25 11:38 30.1 * Roasted on an Ikawa roaster 112

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Figure 1.

Figure 1. Electron microscope images of selected roast stages, taken on a Hitachi TM3030Plus SEM at La Trobe University, BioImaging Platform. The same scale bar shown in the bottom micrograph applies to all images.

Figure 2. Darker roasts grind finer. Particle size distribution of select roast stages (black: first crack, red: filter, blue: espresso 1).

The insert shows the median particle size of all roasts past first crack. Data was recorded on a Mastersizer 2000 at Department of Environmental Geoscience, La Trobe University.

Figure 2. analysis.

The results, shown in Figure 3, once again follow a very clear trend: darker roasts extract significantly more slowly than lighter ones under the above described conditions. Shot times ranged from 11 seconds for the roast just past first crack to 57 seconds for the roast past second crack. This is in agreement with the observed prominent shift in PSD as the finer grinds take longer to yield the Figure 3. Extraction time increases as the roast develops. Insert: Total dissolved solids percentage was only found to increase significantly between the roast dropped just after first crack and the filter roast.

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Fil te r

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Figure 3.

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Extraction time (s)

So far, I’m not aware of any scientific reports systematically exploring the relationship between roast development, grinding, and extraction variables.

Let’s look at grinding first. As the roast progresses further, beans keep losing weight and become more dehydrated.

The cell walls are increasingly weakened by fractures, as we saw in the microscope images. It seems reasonable that these would lead to darker roasts becoming more brittle and possibly fracturing more easily in the grinder. To test this idea, I ground all five samples past first crack on a Mahlkonig EK43 grinder, keeping the grind setting constant at 1.9.

Then I measured their grind particle size distribution (PSD) in triplicate runs on a MasterSizer 2000 laser particle sizer at La Trobe University.

The results, plotted as the percentage each size range contributes to the total sample volume, are shown in Figure 2.

The trend is very clear and in line with our expectations: darker roasts grind finer. The median particle size shifts from 305 micrometres just past first crack to 207 micrometres for filter, 160/153 micrometres for the two espresso samples and 120 micrometres for the sample past second crack. We can expect that this very significant shift in PSD will affect extraction variables too.

The lighter espresso roast was dialled in to yield a 42 ± 0.5-gram beverage from a 21.0-gram dose in around 28 seconds on a La Marzocco Linea PB. Ten espresso samples of each roast level (past first crack) were prepared in a fully randomised order. The grind setting (1.9 on the EK43 grinder) and the brew ratio were kept constant, allowing the shot times to fluctuate. Shot times of each roast level group were then compared by statistical

same target beverage weight. Interestingly, total dissolved solids (TDS) levels only showed a significant increase between the first two samples, just past first crack and the filter roast (see Figure 3, insert).

Past this stage, no statistically significant difference in TDS percentage could be measured between the four samples. A possible explanation is that the quantity and availability of soluble components is still low until the roast has developed to a level at least equal to a typical filter roast. Past this, even though the exact make-up of the flavour compounds could differ, their total amount remains roughly equivalent as long as the same brew ratio is maintained.

In practice, these results suggest that darker roasts, rather than being more soluble, just break more easily. The observed behaviour in extraction and grinding all relate back to the structural changes the beans go through roasting – something to keep in mind next time you carefully watch your beans develop.

I would like to thank Vacation Coffee Roasters, Peter Lock at the LaTrobe BioImaging Platform, Melissa Reidy from the Department of Environmental Geoscience, and Dr David Hoxley, lecturer in physics at La Trobe University, for their kind assistance with this research.

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TEA SCENE

Bradley Cahill and Mafalda Moutinho are Co-founders of Casa De Cha and Consultants to the Australian Tea Growers Cooperative.

Tea roasters of Wuyishan Bradley Cahill and Mafalda Moutinho of Casa De Cha explore the teas that forever changed their minds, hearts, and business.

T

he tea roasters of Wuyi work tirelessly day and night throughout spring.

Beads of perspiration and smoky tears pour from their faces as they patiently and skilfully tend to their Yancha oolongs in temperature-controlled roasting rooms that commonly exceed 100°C. The undulating and sometimes spiky landscape of Wuyi Mountains in the northern Fujian province of China makes phenomenal scenery. This incredible environment is also home to the tea masters of Wuyishan, producers of some of the most famous and most expensive teas in the world.

It’s practically impossible to convey the child-like excitement that filled our hearts the first time we were introduced to the infamous Wuyi Yancha oolongs.

Wuyi Yancha, or rock tea, is charcoalroasted, semi-oxidised tea, which is the oldest and most famous type of oolong.

“Yan”, meaning rock, granite, or stone in this case, refers to the rocky mountain soil where these teas are grown, and “cha” means tea. The combination of the two – Yancha – refers to the way the terroir manifests itself in the dominant flavour characteristics of the tea.

The climate in the Wuyi area is ideal for tea growing. It has four distinct seasons without drastic temperature changes and is consistently humid year-round. Rich and diverse foliage shades the tea plants from direct sun, while providing natural pest control.

Additionally, this rocky but lush landscape gives the tea a unique flavour

that no other region provides.

There are four main cultivars in the Yancha family. Da Hong Pao (Big Red Robe), Tie Luo Han (Iron Arhat), Bai Ji Guan (White Cockscomb), and Shui Jin Gui (Golden Water Turtle).

The different cultivars of Wuyi Yancha vary in flavour and aroma from one to the next, much like wine and coffee. Each cultivar shares trademark notes within these flavour profiles that are unequivocally unique to this type of tea. Without its masculine notes – dry, dark chocolate, cigar tobacco, roasted, granite, mineral – or feminine side – delicate, fragrant, floral and fruity – Wuyi Yancha cannot be considered a top quality rock tea.

To make Wuyi oolongs, there are specific steps to follow: hand-picking the leaf, withering, oxidation, frying, hand rolling, and drying.

These first six steps usually take around 36 hours. Then the Máocha (semi-finished tea) needs to be sorted to pick out the old big leaves and stems before roasting.

Charcoal roasting is used to eliminate the moisture left in the leaves. It is also used to manipulate and correct the flavour of the final product. This step can make or break a tea. The roast caramelises the finished leaves while additionally putting them into a dormant state until they are “woken” by searing boiled water. This tea is one of the most difficult to make, a true indication of the skill and knowledge of the tea master who creates it.

On our own journey, we have

been fortunate to connect with Cindy Chen of Wuyi Origin. She has tea running through her veins, initially gaining experience with her family’s tea business, and now through meeting her husband. Together, they have combined generations of knowledge to create their own small operation, producing some of the finest teas from their family-owned plantation, with a strict emphasis on quality over quantity.

Cindy represents a new generation of young entrepreneurial tea producers.

She has won Best Black Tea two years running for her “Jin Jun Mei” at the Hobart Fine Food Awards, and in 2018, Danilo “Danny” De Andrade from DiBella Coffee won the World Tea Brewers Championship with her Mi lan Xiang or “Honey Orchid Oolong”.

“It’s really not that easy to make good tea. There are so many external factors affecting it,” Cindy says.

Such factors that can impact the flavour of the final product include the intensity of the sun during outdoor withering, hand processing, the temperature of the tea during frying, the grasp and the strength when rolling leaves.

“I feel that to become a qualified tea maker is not only a matter of time, but you also need to be gifted with very sensitive tasting skills, so you understand flavour,” Cindy says.

“Tea is really too elusive, perhaps because it is an ‘alive drink’ that fascinates us. There is no end to the world of tea and we are never too old to learn new things.”

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ASCA

Kieran Westlake is the President of the Australian Specialty Coffee Association.

Saying thanks ASCA celebrates not only the champions but those who make the competitions possible each and every year.

O

ur 2020 Regional Championship season is now well underway, and while I know everyone is focused on the stars of the show – our baristas, one of whom will represent Australia on the world stage in each discipline – I’d like to draw attention to some of our hardworking volunteers.

Numerous events and world-class competitions held around the country don’t happen without a lot of effort and support. The Australian Specialty Coffee Association is lucky enough to have a dedicated Competitions Committee ensuring that everything goes off without a hitch.

These passionate individuals give up weekends, travel extensively, and constantly review processes to bring the Australian coffee community the highest standard of competition possible.

The introduction of Judges Workshops this year has meant that our judges receive additional training and support before calibration – encouraging new faces to take part, and allowing our more experienced judges to share some of their expertise.

I’m proud to say that we have some of the best-trained judges in the world – reflected by the invitations our judges receive to take part in the World Coffee Championships.

Speaking of world championships, ASCA is gearing up for a massive 2020, with the World Barista Championship (WBC) and World Brewers Cup (WBrC) to take place in Melbourne next May.

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ASCA is calling on passionate coffee professionals to sign up as members for the chance to volunteer in next year’s WBC and WBrC.

We’re excited to announce that we’ll be activating a brand new lounge at the Melbourne International Coffee Expo (MICE) to take full advantage of the opportunity that comes with having the international community in our backyard.

There’ll be a range of ways ASCA members can get involved and grow their networks during the event, whether it be through assisting international competitors and judges with where to find the best coffee in the city, sharing tricks and tips at the ASCA Lounge, or volunteering to help with running the WBC and WBrC as a stage manager, runner, or calibration barista.

There’s really no better time to

become an ASCA member. As a fully volunteer-run industry body, we need your help to continue to grow and enhance Australia’s coffee industry.

So, how do you get involved? Easy.

Sign up on the ASCA website, or email us to find out what roles we have available. There’s truly something for everyone, so even if your skill is editing videos, coding HTML, or whipping up amazing meals, I’m sure we’ll have a way for you to join our tribe.

I am. We are. Coffee.

Sign up for our FREE newsletter at www.australianspecialtycoffee. com.au

NZSCA

Emma McDougall is the Communications and Administration Co-ordinator of the NZSCA.

Education comes first

Image: Ozone Coffee Roasters

The New Zealand Specialty Coffee Association is committed to providing training to the NZ coffee community that can be passed on.

B

NZSCA BARISTA LEVEL ONE

ecoming a professional barista is often compared to learning how to drive a car or play a musical instrument.

Different schools of thought exist around teaching methods, what’s important to know, and which equipment to use. Regardless, the end goal remains the same, and fundamental skills need to be structured, consistent, and cohesive.

Then, you can build on those with practise, practise, and more practise.

I will never forget tasting my first cappuccino during a training session in February 2000. I was in Sydney and had never seen a rosetta on top of a coffee before. I was hooked and asked: “When can I learn how to do that?” I was told to come back the following year and complete the next level of their training course on milk steaming, and obtain my silver certificate.

Thankfully, in my 20-odd years in

The NZSCA has launched a new training program to enhance barista knowledge.

the industry, education, machines, and methods have evolved. People still want certificates and the NZSCA has set out to create courses and qualifications that add weight and structure to the barista craft.

And now you learn how to create a rosetta in less than a year.

The full circle of creating, implementing, and teaching barista courses has now come into fruition. After careful honing and refining, the purposebuilt teaching program is being adopted and taught by member companies in New Zealand. Trainers can complete the NZSCA program and take their new knowledge into their wholesale accounts, or simply anyone interested in upping their skill level.

Most recently, the NZSCA Barista Level One course was run in Auckland from 30 September to 3 October.

Whether you are still new to the trade, a roaster, operate a small coffee shop,

work in a fast-paced café environment, are a manager, or an employer looking to upskill your crew, this certificate is the perfect fit for anyone looking to grow in their profession and skill set.

New Zealand Specialised Instructors Michael Stevens and Audrey Vidoni delivered the course at the specially-built training and cupping lab facilities inside Ozone Coffee Roasters’ new Grey Lynn home. Both trainers completed the “Train the Trainer” course in Wellington last year.

Level One is a mixture of practical and theory-based classes and is run across four consecutive days. There are five modules to complete inside the course, with a final exam at the end. Adopting international standards and applying them to the New Zealand market, this course gives a solid foundation of skill and knowledge around seed to cup, coffee brewing and extraction, milk preparation, customer service, and general knowledge.

Essentially, if you are looking for qualifications with upgraded knowledge and want to ensure your customers are receiving the best-crafted coffee based on international standards, then this is the course for you.

The NZSCA will continue to build on these courses and teach people to run them with Train the Trainer appearing on the 2020 calendar in Nelson from 10 to 14 February. Building on consistency with a solid structure and certification, the level of coffee training options in New Zealand is in good hands.

For more information on the New Zealand Specialty Coffee Association, or to join, visit www.nzsca.org

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E-SCENE

Every edition we highlight BeanScene’s digital coffee community, hearing from Twitter, Facebook, and Instagram followers.

For more information, visit www.beanscenemag.com.au ‘Like’ us on Facebook/BeanSceneCoffeeMag

SANTINO DEIDDA I have come from a family history of Italian food, coffee, and all things bakery. I dreamed of sharing this tradition with other people and at the age of 21, made it a reality. From the heart of Italy to the streets of Elizabeth Bay in Sydney’s eastern suburbs, I get to share my love and passion for food and coffee while bringing an experience to share with the amazing locals.

I like to bring the joy of laughter to the suburb and welcome everyone with open arms into a familycultured environment. My determination for comfort and a memorable experience lies within every cup of coffee I make.

Santino’s Café offers DC Specialty Coffee roasted in Melbourne, and my food comes from a variety of Mediterranean cuisines with over 10 years’ experience.

Come down to Elizabeth Bay and say hi.

LIAM VAN INGEN

How do some people make it through the day without coffee?

I’m a student at the University of Melbourne, and sometimes it’s that caffeine boost that keeps me going.

Seven Seeds in Carlton is a “go to” when you think of UniMelb coffee, but you don’t even need to go that far. There are so many great places on campus keeping students awake and caffeinated.

You’ve got Axil Coffee Roasters on one side, Baretto Espresso Bar on the other, and in between there’s Standing Room, Dr Dax, and my personal favourite, House of Cards, just to name a few.

But if you do want to stretch your legs, nothing beats Campos Coffee across the road from Shaw Davey in Elgin St, Carlton.

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QUYNH-LY DUONG

There’s no shortage of good coffee in South Melbourne and I’ve enjoyed exploring everything the suburb has to offer.

From the elegant and refined Kettle Black to the industrial and cool St Ali, there’s such a huge variety of cafés in walking distance from each other. Then, you can go to South Melbourne Market for one of the best coffee retail experiences in Victoria, with Market Lane, Padre Coffee, and Clement Coffee practically next door.

That’s only getting started with what South Melbourne has to offer. A lot of people say the north of Melbourne – Carlton, Brunswick, Fitzroy – is where you’ll find the best coffee, but I think they just haven’t looked hard enough.

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WE WANT YOU!

Have a coffee passion you’re dying to share?

We’d love to see it. Email a 150-word bio about your love of coffee, your favourite coffee moment, and a little about yourself with a high-resolution image (1MB or greater) to BeanScene Editor Sarah Baker: sarah.baker@primecreative.com.au