Beanscene Oct 2020

A World-Class Coffee Magazine

OCTOBER 2020

Strength in numbers The beating heart of our industry

From Milan to the outback

2020 Roasters Directory Timor-Leste: a rising star No.71

$8.95 (inc GST) No.47

Australian Made in the spotlight New technology in the face of COVID-19

PRE-GRIND OR GRIND ON DEMAND DESIGNED FOR WORKFLOW AND PURPOSE BUILT FOR SPEED AND CONSISTENCY. MARKIBAR’S IZAGA COMBINES EXCELLENCE IN PRACTICALITY AND FUNCTIONALITY. Built with two operating modes Pre-Grind and Grind On Demand. In Pre-Grind mode the IZAGA delivers an instant dose, allowing baristas to allocate time spent grinding elsewhere in their workflow, saving up to 7 seconds per double dose. The IZAGA’s traditional workflow setting Grind On Demand will cater to off-peak pe periods. The IZAGA also features an isolated grinding chamber with an intelligent ventilation system enabling cooler grinding and consistent dosing.

It’s efficiency without compromise on quality.

Barista Group is the exclusive importer of Markibar Coffee Grinders in Australasia

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

SCAN THIS BARCODE FOR A DEMO

A NEW STANDARD IN CONSISTENCY WITH THE SIMPLE TOUCH OF A BUTTON, THE INNOVATIVE ÜBERMILK DELIVERS CONSISTENT MICRO FOAM MILK AT THE IDEAL TEMPERATURE, STREAMLINING BARISTA WORK FLOW, REDUCING CAFÉ TRAINING TIME, AND DECREASING MILK WASTE. It further ensures baristas are able to concentrate on perfecting espresso shots and latte art, while allowing them to better engage with customers. Übermilk is distributed exclusively in Australia and New Zealand by Barista Group.

For additional information or to schedule your trial, Please email sales@baristagroup.com.au

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

OCTOBER 2020

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contents UPFRONT

12 NEWS 16 STUFF ON THE SCENE

The latest must-have products

INDUSTRY PROFILES

18

KNOWLEDGE LEADER

David Makin of Axil Coffee Roasters on the realities of business ownership

52 COMMUNICATION IS KEY

66 FROM MILAN TO THE OUTBACK

How Riverina Fresh walks the walk when it comes to quality control

The Anfim SP II+ grinder combines Italian tradition with Australian innovation

54 THE PEOPLE’S BRAND

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Cafetto customers share their support over the past 15 years

56 FULL CIRCLE

angdon Coffee Merchants L opens a new laboratory

WHEN LESS IS MORE

How Victoria Arduino’s Eagle One create a more sustainable business

70 NO SMOKE AND MIRRORS

VortX KleanAir Systems helps clean up stack emissions

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CELEBRITY CHEF

58 THE CAPSULE ENDGAME

Why Manu Feildel has an obsession with sauce

Why aluminium is the ultimate material for Coffee Capsule Co

SKILL BASE

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UNDER THE RADAR

FEATURE NEWS

Jibbi Little demonstrates Fantastic Mr Fox, volume 2

spressology on its decade of E private label roasting

31 THE PERFECT MATCH

How Australian Vitasoy Barista Champion Matt Lewin brings the best out of dairy alternatives

35 COOPERATIVE ATTITUDE

Fairtrade's Will Valverde shares his knowledge and qualifications with Pacific coffee farmers

39 SOUL SEARCHING

Veneziano undergoes a brand evolution

48 THE BIG FIVE

Milklab celebrates its fifth anniversary

50 SET TO BLOOM

InterAmerican Coffee Australia brings a roaster’s perspective to green bean buying 6

beanscenemag.com.au

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RISING STAR

Timor-Leste’s rapidly emerging specialty coffee industry

CHANGING TIMES

Cafés implement new technology in the face of COVID-19

74 2020 ROASTERS DIRECTORY

A comprehensive listing of Australian and New Zealand roasters and survey results

TECHNOLOGY FOCUS

62 THE ENGINE ROOM

rewtech maps out a path of B expansion as a brand specialist

64 NEXUS ONE

Aremde boosts Australia’s manufacturing reputation

112 ESPRESSO YOURSELF 114 TRAINING TACTICS

Mocopan Coffee on the resilience of Victorian cafés

CAFÉ SCENE

106 CAFÉ SCENE

Around Australia and abroad

110 TECH TALK

Service Sphere delves into its collection of domestic espresso machines

116 TAKE ADVANTAGE

ASCA supports the coffee community in a different way

117 NZSCA

New events on the horizon

118 E SCENE

Fans of the magazine

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 JOURNALIST Ethan Miller ethan.miller@primecreative.com.au

Espressology 8 Bonz Place, Seven Hills, NSW, 2147 espressology.com

ART DIRECTOR Blake Storey

The October edition of BeanScene is our biggest of the year.

Not only is it huge because of its size, but because of our annual Roaster’s Directory, which this year has compiled more than 900 roasters across Australia and New Zealand – an impressive feat and representation of businesses given the current climate.

So naturally, when looking for the right company to grace the cover of this coveted edition, we looked no further than Espressology, a bespoke Sydney-based roaster who, for the past 12 years, has been working with some of the biggest names in the coffee industry.

This edition, we take a deep dive into the brand Instaurator has helped establish and nurture over the past decade. We learn about Espressology’s commitment to its clients, and its passion for perfecting roasts to specific needs (see page 27).

One such client is Coffee Port in Kincumber, New South Wales. This charming coffee house, incorporating The Coffee Roasting School run by Jeff Weber, attract locals all down Sydney’s central coast for its unique fit-out and top-notch coffee, roasted by Espressology.

For the October coffee cover, we showcased Jeff’s Private Blend, which Instaurator says is a “classic old-school style espresso”, syrupy with notes of cocoa. He says it’s also smooth with enormous crema, which we noticed on the many takes we needed to produce the cover shot.

Regular Sydney-based photographer Jeff Mackay says the rich coffee crema paired with the retro-style features of the café made for a vibrant cover. In the time he was at Kincumber, Jeff said the community vibe in the café was evident, with loyal local customers coming in droves for their daily fix.

“Coffee roasters are usually symbolised by dark, brown tones, but we wanted a cover that celebrated the resilience of our roasting community, something uplifting that would be inviting to look at on a coffee table, and scream ‘read me’ at your local café,” says BeanScene Editor Sarah Baker.

“Shooting the cover at the Coffee Roasting School was such a great choice. Not only does it have a quaint café at the front, but a fiveStrength in numbers kilogram Renegade roaster, two Bullet Aillio one-kilogram roasters, and a La Marzocco three-group machine. It’s an impressive display and a representation of the many roasters around Australia, not just in metropolitan areas, but all along the coasts and remote towns.”

OCTOBER 2020

A World- Class Coffee Magazi ne

The beating heart

of our industry

From Milan to the

outback

2020 Roasters Directo ry

No.71

$8.95 (inc GST) No.47

Timor-Leste: a rising

Australian Made in the

New technology in

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star

spotlight

the face of COVID

-19

DESIGN Kerry Pert, Madeline McCarty BUSINESS DEVELOPMENT MANAGER Courtney Walker courtney.walker@primecreative.com.au 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 Blake Storey, Jeff Mackay, Peter Bennetts, Aaron Hilborn, Jeff Hann, My Linh Le, Daniel Leong CONTRIBUTORS Jibbi Little, Kyle Rutten, Maurizio Marcocci, Emma McDougall, Kieran Westlake 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.

Sticky Fingers Surry Hills

Support Local Local trade is more important than ever and customers appreciate the convenience of picking up staples like milk at their local cafe.

Contact us if you would like to use and retail the leading milk for specialty coffee – 100% Australian owned Riverina Fresh.

FOR A FREE MILK TRIAL:

Call: 1800 993 081 | Visit: riverinafresh.com.au

@riverinafresh

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

Kieran Westlake is the current President, past Treasurer, and past Vice-President of the Australian Specialty Coffee Association (ASCA), Australia’s peak industry body dedicated to promoting and growing the specialty coffee industry. In his role, Kieran is excited to create opportunities and pathways for ASCA members. He is also a member of the Specialty Coffee Association and a certified food service professional.

Kyle Rutten is the Victorian Territory Manager at Mocopan Coffee. He has extensive experience in training and development, and people management. Kyle has a strong background in specialty coffee with a focus on bringing that expertise into the corporate coffee industry.

He is passionate about developing people through knowledge and experience to further their careers.

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 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

STRENGTH IN NUMBERS

S

ome aromas spark nostalgia, such as the smell of buttery popcorn at the movies, freshly cut grass in spring, and the spice pantry in my grandma’s kitchen.

The one aroma I can pick from a kilometre away, however, is roasting coffee. It all started as a result of a trip to David Jones CBD Melbourne store as a child, in which baskets and baskets of roasted beans were on display for shoppers to purchase. Fast forward 20-something years later, and I still have a knack for identifying that delicious burnt chocolate aroma.

That aroma is synonymous with hundreds of Australians that call themselves “roasters”. Whether that’s a small shop roaster in the back of a café, a rented hour on a shared roaster, or a sophisticated commercial setup, roasting is a skill, art, and profession that is steeped in history.

Given the hardships faced by our hospitality industry this year, and the ongoing restrictions imposed on Victorian businesses, we were pleasantly surprised to include more than 900 businesses in this year’s 2020 Roasters Directory. Upon ringing some of the participants to verify their details, quick calls turned into long conversations, with businesses owners only too happy to have a chat. We spoke about the impact of coronavirus for better and worse, and like so many resilient business owners at this time, all were optimistic about the future of our industry, and grateful the one thing consumers haven’t gone without during lockdown, is coffee.

In our coinciding survey of roasters, more than half said their volumes had increased in the past 12 months. More than half also said that COVID-19 had left their business operating “as normal”, 49 per cent said it had resulted in restricted capacity, but not one response said they had temporarily or permanently closed.

In speaking with David Makin of Axil Coffee Roasters this edition about his experience in building a coffee roasting brand, he said it was his strong work ethic that has always got him through challenging situations. That includes financial struggles and now with COVID-19, which has seen his stores operating at a reduced capacity and plans to open more CBD venues in question. In this issue, David openly speaks about his experiences, the business model that has given many people the opportunity to start their own journey in our industry, and the wonderful comradery that forms as part of our roasting family.

So this edition is dedicated to our hardworking roasters – the backbone of our industry and the talented artists behind the canvas.

SARAH BAKER

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

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CHAMPION TROPHY WINNER 2020 CHAMPION AUSTRALIAN ROASTER

To discover more, visit camposcoffee.com

NEWS

NEW HIGH-SCORING COFFEE GENETIC GROUP DISCOVERED IN YEMEN A new genetic group of coffee, named Yemenia, has been discovered in Yemen.

It was made available for the first time in the second Qima Yemen Coffee Auction in September 2020.

After several years of research into Yemen’s coffee genetics, Qima Coffee in partnership with Dr. Christophe Montagnon from RD2 Vision announced the discovery of the entirely new genetic group of Coffea arabica.

This new group represents a previously unknown group of coffee genetics that Qima Coffee says has the potential to reshape the coffee world for decades to come.

In addition to the new genetic diversity this discovery will offer, Qima Coffee says its cup quality is “exceptional”.

As part of Qima Coffee’s research and development program, the company undertook an unprecedented and ambitious project to investigate and map out Yemen’s genetic coffee landscape, driven by Yemen’s historic role in shaping the spread of Arabica coffee.

After years of work, Qima Coffee conducted the largest genetic survey in Yemen’s history, covering an area of over 25,000 square kilometres.

Using DNA fingerprinting technology, the study assessed 137 samples of Coffea

While coffee originated in Ethiopia, Yemen was the first country to cultivate and farm the plant.

arabica across three categories: Ethiopian accessions, worldwide cultivated varieties, and a Qima breeding population from Yemen. The research has been submitted for publication in the Genetic Resources and Crop Evolution journal.

The findings showed that, today, Yemen is home to almost all of the cultivated varieties in the world.

This new group was coined ‘Yemenia’, which translates in Arabic to ‘the Yemeni mother’.

The discovery represents the most significant finding in Arabica coffee since the 1700s and 1900s, when the last two major genetic groups of coffee were discovered, Typica/Bourbon and the SLs, respectively.

MELBOURNE INTERNATIONAL COFFEE EXPO ANNOUNCES 2021 DATES

MICE2021 will take place from 9 to 11 September 2021.

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The Melbourne International Coffee Expo (MICE) will next take place from 9 to 11 September 2021 at the Melbourne Convention and Exhibition Centre.

With the theme ‘Back to Business’, Show Director Lauren Winterbottom says MICE2021 will help reignite a sense of community not felt over the occasional Zoom call.

“Face-to-face trade expos and interaction will be more important than ever as industry seeks a return to normality,” Lauren says. “MICE began first and foremost to bring people in coffee together, and I look forward to doing that once again in September.”

MICE is Australia’s largest and most exciting dedicated coffee event.

Established back in 2012, MICE launched as an annual place for the coffee community to facilitate business under the one roof, and showcase the best of Australia’s contribution to the global coffee industry.

The event regularly attracts more than 11,000 attendees, connecting café owners, roasters, equipment manufacturers, service suppliers, and more.

For more information, visit internationalcoffeeexpo.com

NEWS

FINCA SOPHIA GEISHA AWARDED BEST OF PANAMA AND FETCHES WORLD RECORD AUCTION PRICE Finca Sophia Olympus, a Geisha coffee from the highlands of Nueva Suiza, sold for a world record auction price of US$1300.50 per pound to winning bidder Pick Coffee at the 2020 Best of Panama Auction.

This followed its farm being awarded first place in the Washed Geisha category, second place in the Natural Geisha category, and the prestigious Panama Cup for overall performance.

Elida Geisha Washed from Lamastus Family Estates placed second in the Washed category and sold for US$400 per pound to a group of buyers. The third place El Antidoto by Bambito Estate Coffee sold for US$120.50 per pound to Geshary Coffee in Japan.

Geisha Black Jaguar from Guaramo Coffee Farm won the Natural category and sold for US$1000.50 per pound to a group of buyers. Nuguo Concept 2020 from Finca Nuguo placed third in the category and sold for US$150.50 per pound to Grand Cru Coffee in China.

“I’m still speechless after the incredible auction results of our Finca Sophia Olympus washed Geisha… When we started with the development of Finca Sophia we could not dream of such an incredible success,” Willem Boot says, who co-owns Finca Sophia with his wife

The Best of Panama coffee competition regularly breaks auction records with its winning Geisha coffees.

Catherine Cadloni, Equator Coffees’ Brooke McDonald and Helen Russell, and coffee consultant David Pohl.

“I want to thank our entire team at Finca Sophia and also our partners who always maintained their trust in the vision of Finca Sophia. I also feel very humbled by the fact that there are millions of coffee farmers for whom coffee growing is a struggle to survive. I hope that this

phenomenal record will allow us to be more successful in our work in the world of coffee.”

Finca Sophia was established to test the limits of coffee cultivation in Panama, with elevations in excess of 2100 metres above sea level.

Willem’s Finca La Mula Madrisa Geisha lot was also represented in the Washed Geisha category.

VIC GOVT ROLLS OUT $3 BILLION PACKAGE TO SUPPORT BUSINESSES ON THE ROAD TO COVID NORMAL On 13 September, Victorian Premier Daniel Andrews announced $3 billion in cash grants, tax relief, and cashflow support to help businesses survive and keep Victorians in jobs – taking the government’s total business support to more than $6 billion.

“For our state to recover, we need our businesses to recover too. As we take our first safe and steady steps towards ‘COVID Normal’, this support will help make sure we get through this together,” Premier Daniel Andrews says.

“We’ll continue meeting with and listening to businesses, so we can do everything we can to support them and their workers.”

More than $1.1 billion in cash grants will support small and medium sized businesses that are most affected by coronavirus restrictions, including $822 million as part of the third round of the Business Support Fund. Around 75,000 eligible businesses with payrolls up to $10 million will receive grants of $10,000, $15,000, or $20,000 depending on their size. More than 108,000 businesses have already shared in $1.47 billion from the first two rounds of Business Support Fund grants.

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“We’re helping business to endure during these difficult times, and then to rebuild on the other side. This package comes on the back of extensive consultation with businesses in every sector,” Minister for Industry Support and Recovery Martin Pakula says.

The government says Victoria’s hospitality businesses are the bedrock of its economy, but right now, many are going through a tough time.

To support cafés, bars, restaurants, pubs, clubs, hotels, and reception centres, it will establish a $251 million dedicated Licenced Venue Fund, with grants of between $10,000 and $30,000 for licenced venues of all shapes and sizes.

The government is also providing further relief by waiving liquor license fees for 2021.

The government will also partner with local business groups and chambers of commerce, with grants of up to $20,000 so they can help their members adapt and find their feet in a “COVID Normal” world.

At the time of the announcement, almost 20,000 Victorian businesses had received payroll tax refunds in the last financial year worth more than $540

million – and thousands more received a full waiver. To provide a much needed $1.7 billion cashflow boost for businesses, the government will now defer payroll tax for businesses with payrolls up to $10 million for the full 2020-21 financial year.

Building on that support, the Government will also provide a further $137 million in waivers and deferrals of charges including liquor licence fees, the congestion levy, and increases to the landfill levy. The 50 per cent stamp duty discount for commercial and industrial property across all of regional Victoria will be brought forward to 1 January 2021 and the Vacant Residential Land Tax will be waived for properties that are vacant in 2020.

Even after Victoria reaches COVID Normal, many businesses will be required to change the way they do things to keep cases low and protect hard-won gains. That’s why the government will also invest $44 million to equip businesses with the support they need to thrive.

It includes $20 million for small businesses to access off-the-shelf digital programs such as Shopify or Square, training, and workshops designed to help businesses adapt to online operations.

INFO@CMS.COM.AU

WWW.CMS.COM.AU

(03) 9462 5055

CONTACT US TODAY

MAJOR • • • • • • • •

Performance and styling upgrades with a new sharper and compact design.

Precision machined components, metal accessories and high-tech electronics.

Cutting edge technology with 83mm flat burrs for maximum speed and high grinding capacity.

Double fan cooling system.

Remote IoT cloud connectivity for daily reviewable grinding statistics.

Monitor maintenance needs with alerts for service needs and worn out burrs.

Programmable quick action buttons for single, double and triple dose settings to a hundredth of a second.

Total and partial dose counter with a manual grinding mode.

CONTACT US TODAY

SALES@CWE.COM.AU

WWW.CWE.COM.AU

(02) 9533 2693

STUFF ON THE SCENE

Stuff on the scene WEGA AIRY

The Wega Airy is a coffee machine capable of adapting itself to every environment and any style. Versatile and practical, the Airy’s uniqueness comes from the interchangeable coloured side panels, which allow it to blend into to any space and design.

Apart from using the programmed touchpad selections, the barista can personalise their coffee with the override button, in conjunction with the shot counter timer.

On the technical side, the machine features LED lighting of the barista work area, 10-millimetre stainless steel steam wands with four-hole steam tips, four programmable doses per group, manual brewing buttons, automatic cleaning and group head backflush, raised or standard height groups, ergonomic-handle portafilters, lowered feet, and a pressure gauge cover.

It is available in two and three group models in black or white.

The Wega Airy is distributed in Australia by Coffee Works Express.

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

BRITA PURITY C500 MINUP FILTER Condition soft water and improve coffee flavour with Brita mineralisation technology.

With more than 50 years of experience in water filtration, Brita knows that the perfect coffee starts with the perfect water. The new Brita Purity C500 MinUp Filter solution is specifically designed to deliver the ideal degree of mineralisation, allowing coffee to develop its full flavour and aroma.

Combining the cartridge with the Purity C Quell ST prefilter ensures that minerals are released reliably and consistently. Built-in activated carbon technology also filters out any substances that could have a negative impact on taste.

Professional, targeted filtration is key to consistent coffee excellence and achieving that perfect brew.

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

GRINDERS SOURCE Treat your customers to a better coffee experience knowing their money has gone to support coffee farmers from around the world.

Source is a versatile, fruity, and complex three-origin blend originating from Ethiopia Sidamo, Papua New Guinea, and Nicaragua. In the cup, it’s a chocolatey fruit-bomb as a black option, but can also cut through milk with its sweet caramels and malt notes. Source feels smooth and viscous in the mouth with a rich body and a syrupy aftertaste.

With 100 per cent sustainably sourced and organic Arabica beans, Grinders Source is the ethical coffee of choice for a café or store.

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

STAR OUTDOOR WIND BARRIERS Star Outdoor is passionate about maximising their clients brand exposure, selling thousands of products nationwide from marquees and banners to table covers, café umbrella, and wind barriers.

To the right is a project Star Outdoor recently completed for Suburban Social in Queensland.

The wind barriers display eye-catching artwork, from a bespoke mural painted on the inside of the bar, with its product brands subtly placed in a way that does not detract from the visuals.

Both sides of the wind barriers feature ultraviolet digital printing on PVC, with a blockout layer in the middle so the printing doesn’t show through the other side.

The end result is a very cool, bespoke set of wind barriers with the artwork connecting the inside with the outside.

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

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VENEZIANO’S BRAND EVOLUTION Veneziano Coffee Roasters is bringing a fresh new look to its wellknown coffee line up.

Developed over a 12-month period with Melbourne design agency, Pop + Pac, the new visual identity speaks to Veneziano’s new brand essence – Coffee with Significance – with the hero message ‘Everyday Evolution’.

While composition and taste profile remain the same, customers will see a new look for their favourite blends, which will now be known as Crave, Elevate, Pulse, Aspire, and Soar. All names evoke a sense of movement, action, and evolution. Its hero microlot range has undergone a makeover too, where the country of origin is celebrated by use of colour and map graphics.

The Veneziano logo has been treated with small visual updates, including a custom designed typeface. The wings, however, remain intact and the core identifying marque of the Veneziano brand.

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

KEEPCUP THERMAL KeepCup Thermal is the latest innovation from the makers of the world’s first barista-standard reusable cup. Designed for drinking pleasure on the go, the vacuum-sealed thermal insulation holds temperature for longer while the outside stays cool to the touch – no matter how hot or how frosty you like your drink.

It’s lightweight, easy to carry, and lovely to drink from, lid on or off.

KeepCup Thermal is precisely engineered using the highest grade stainless steel, with a drafted vessel for perfect pouring and easy cleaning.

Our products are made to last, with modular components that can be bought separately, so you can replace the part, not the product.

For more information, visit www.keepcup.com

fsgds

KNOWLEDGE LEADER

Make or break Axil Coffee Founder David Makin talks to BeanScene about his entrepreneurial drive, the realities of business ownership, and the buy-in model that’s allowing the brand to reach new heights.

CLIMB TO THE TOP David Makin is a five-time Victorian Barista Champion, two-time Australian Barista Champion, and 2008 World Barista Champion runner-up. He credits Chris Short, Jeff Dutton, and the team at Veneziano Coffee Roasters for their support along his competition journey.

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D

avid Makin is best known as a two-time Australian Barista Champion and the owner of Axil Coffee Roasters, but as he can attest, success is a journey, not a destination.

“Back in the early 2000s, I had two very different stories going on in my life.

To most, I was having all this success on the barista competition stage, but at the same time, I was losing loads of money.

My restaurant and bar in Finders Lane [in Melbourne] was going broke,” David says.

“I sold the bar in 2004, lost $450,000, and moved back home with mum and dad at age 30. That was a bitter pill to swallow.”

It took David four years to recover what he’d lost. Working for Veneziano Coffee Roasters at the time as a sales representative, it was suggested David get a credit card for $25,000 with 16 per cent interest and invest into a café with company co-founder Rocky Veneziano.

He did, and together they opened a little espresso bar called Bibita in Melbourne Central.

“I worked damn hard. During the weekdays I worked as a sales rep, and on the weekends I worked behind the bar,” David says. “What got me through was a strong work ethic, which my parents had always instilled in me. They always said: ‘if you’re going to be a barista, be the best barista you possibly can be.’”

Straight out of high school, David set about chasing his dream job as a hotel general manager. He studied a business degree in catering and hotel management, and in the third year of his university degree, David went to the United States on an internship at the Hyatt Hotel on Hilton Head Island in South Carolina. There, he learned the practical and theoretical side of the business, working in different departments including room service, the poolside bar, the café, and the nightclub.

David discovered the “stern structure” of hotels wasn’t for him and steered his focus towards restaurants. He returned to Australia a year later and put his newfound skills to use, running the family burger restaurant, Johnny Rockets, in Adelaide.

It was 1997 when David moved back to Melbourne, finished his degree, and got a job with Spotless Catering. In his first week, he made a fleeting acquaintance with a guy named Craig Dickson, now CEO of Veneziano Coffee Roasters. In the same week, David was asked to make coffee for a man who sent it straight back saying how terrible it was. That was Peter Wolff, now Owner of Wolff Coffee Roasters. Peter went on to teach David a lot about coffee and the broader coffee industry.

Six months later, David got a call

from a recruitment agent who said: “I’ve got a job with your name all over it.” It was a sales position for Sara Lee, then owner of Jacob Douwe Egberts and Piazza d’Oro. It was in the second-round interview that David was “grilled” by Lance Brown, now Black Bag Coffee Roasters General Manager.

“I got the job. No-one told me at the time, but I was taking over Rocky Veneziano’s position who had since left the company,” David says. “Then, as luck would have it, on my first day I saw the familiar face of Craig Dickson again, who was finishing this job and moving to the Netherlands to work at Douwe Egbert’s head office.

World Barista Champion runner-up, missing out on the grand title by a mere five points.

Along the way David met Zoe, a fellow barista and coffee roaster, and his now wife. The pair decided to start their own roasting business in 2010, called Axil Coffee Roasters. They started roasting out of Coffee Supreme in Abbotsford and selling wholesale. A year later in May 2011, David and Zoe opened their first café in the Melbourne suburb of Hawthorn.

For the next three years, Zoe and David worked hard to build up their wholesale accounts before opening their second store, a 22-square-metre coffee bar in Flinder’s Lane in May 2014 – the first

Axil Coffee Roasters opened in Chadstone Shopping Centre in October 2016.

“Now when I look back, each of those four people I met in the early years of my career – Craig, Lance, Peter, and Rocky – were all influential in my coffee development and business experience.

I always made an effort to network. It’s those experiences and chance meetings that give you opportunities.”

Another instrumental figure was Piazza d’Oro’s Sydney Sales Manager, the late Maico LaPenna, whom David credits for introducing him to the barista competition world. Maico trained David to compete in Victoria’s first barista competition in 2004, and he won. It secured his position in the Australian Barista Championship but on that occasion, David placed last, hundreds of points behind Maico, the winner.

It was after David’s competition loss that he went to work for the newly formed Veneziano Coffee Roasters as a sales rep. David stayed for the next five years, in which time he became a five-time Victorian Barista Champion, two-time Australian Barista Champion, and 2008

day of the 2014 Melbourne International Coffee Expo.

“That’s when it dawned on us that maintaining coffee quality between two venues was going to be hard. I looked back at the business model I learned from Craig and Rocky at Veneziano,” David says. “They had sold me a percentage of a café and I was really invested in it. I knew we could give the same opportunity to others and expand at the same time, so I applied the theory to our third store in Southern Cross Lane. We had five Axil staff buy in 10 per cent each, and we retained 50 per cent of the store.”

That was the start of Axil’s “buy in” model, which has incidentally become an employment magnet for the brand.

“I was always told ‘you’re better off to own 50 per cent of a rockstar than 100 per cent of a lemon’. Ultimately, hospitality is all about the people standing in the store. I can’t physically be in two places at once, so the only way to do it was to have passionate partners in each store. We now have 17 staff

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KNOWLEDGE LEADER

that own shares in Axil,” David says.

David’s management team even takes the burden of paperwork off its store owners’ hands, managing the pay roll, supplier payments, and data entry from a central office, so they can focus solely on running the business.

“Café ownership is challenging, with all the levels of permits, compliance, and paperwork needed, plus the cost of equipment, it makes it prohibitive for people to start on their own,” David says.

There are currently 15 Axil-branded stores in Melbourne – 11 CBD-based and four suburban locations. This includes Chadstone Shopping Centre and Melbourne Airport, the latter of which opened six weeks before COVID-19 lockdown restrictions, reducing turnover by 90 per cent in a matter of days.

For David, securing the right store location has always been about finding places with high foot traffic, which ideally converts into sales.

“Thirty million people a year go to Chadstone, and the volume of travellers at the airport pre-lockdown exceeds that number. Everyone wants a decent cup of coffee. In places like Chadstone and the airport, rent is high, but so is foot traffic,”

David says. “Our other model – which was good in theory before COVID – was to open Monday to Friday in the CBD. You avoid weekend penalty rates and it’s a more appealing lifestyle for staff.”

While the coronavirus has put a spanner in the works for many business owners, David is confident he has the structure and team to overcome the challenges of the pandemic. He’s even optimistic about opening four innercity Melbourne venues in the coming months: Collins Arch, Flinders Gate, Richmond, and Wesley Place.

“I think we can do more stores. There’s space in the market for more. How many is too many? Well, it’s a big city.

Five million people are looking for good quality coffee,” David says.

While some roasters choose to grow under different-named venues, David is proud to display the Axil name as the brand continues to grow, as long as product quality is maintained.

“To be honest, it was great when Zoe and I roasted and delivered the coffee.

We had more personal contact with customers, but over the years, our quality has improved as we have grown,” David says. “We have a lot more resources

committed to Axil now.”

While there is never one correct career path to successful business ownership, constant learning and development are essential. For David, he says his competition career and business dealings have given him the skills and experience to become a better businessman.

“I wouldn’t be where I am today without experiencing the WBC in terms of meeting coffee farmers and developing connections. Equally, I wouldn’t have been able to grow Axil into a multi-site business unless I had done a business degree with an understanding of HR and lease negotiation. The two have complemented each other,” he says.

David insists he is still capable of jumping behind a coffee machine when required, but is content with the work-life balance the growth of Axil Coffee has afforded him, which includes spending more time with Zoe and daughters Raina and Milla. “[On reflection], competition has always been part of my daily life, from racing go karts when I was a kid, to barista competitions or building a coffee roasting brand, it’s something that drives me,” he says. “But ultimately, it’s what I enjoy.”

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CELEBRITY CHEF

BORN FOR THE SCREEN Manu Feildel’s talents in the kitchen have resonated with audiences through the TV screen.

He first appeared on Australian television on Ready Steady Cook, then participated in and won the 2011 series of Dancing with the Stars.

Manu has also successfully co-hosted the Boys Weekend and My Kitchen Rules cooking series.

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Magnifique Manu Manu Feildel has called Australia home for the past 20 years. In that time, the popular chef has charmed Australian households with his French accent, obsession with sauce, and passion for food education.

W

hen Manu Feildel was working in London commercial kitchens with a bunch of Aussie chefs, he was painted a picture of a faraway land with blue skies, endless sunshine, and friendly people.

“I couldn’t stand London’s cold, grey, rainy days anymore, let alone people whining about it. When the Aussies told me about this incredible place they came from, I thought, ‘that’s where I’m going’, and I ever looked back,” Manu tells BeanScene.

He arrived in Melbourne on a wintery day and feared the city too closely resembled London. He was disappointed.

Spring soon followed and Manu decided to visit a friend in Sydney.

“I arrived at Central Station, walked down George Street all the way to the Opera House and Sydney Harbour Bridge and thought: ‘Oh my gosh, this is the place that was painted to me,’” Manu says.

“Australia has lived up to my expectations – and more.”

Manu made Sydney his forever home, but admits as he’s gotten older, he’s grown to appreciate Melbourne for its diversity, European vibe, and rich food, bar and coffee scene.

“I was shocked how much the Aussies loved their coffee when I first arrived here 20 years ago. I was working in a Melbourne kitchen and the whole team would have coffee on the hour. But for me, coffee was breakfast only,” Manu says. “In France, we drink it in a bowl.

We butter our baguettes, put jam on it and dunk the bread into the coffee, which is a weird concept now that I think about it.

But I loved it.”

Manu tried to keep up but says the high caffeine intake made him jittery, leading to a “short break” from his daily caffeine consumption. He eventually returned, setting himself a strict limit.

“Coffee for me is a morning drink. I don’t drink it all day long like Australians do, but I can’t leave the house without my one double shot latte. I need it to be strong to help wake me up, get ready for

By Sarah Baker the day, then chop chop,” Manu says with a charming grin via Zoom.

“A good coffee will bring a big smile to your face. I love a little bit of bitterness and sweet caramelisation in the cup. But there’s nothing worse – excuse the French – then a sh** coffee. I know, because the French are really bad at making coffee.

I used to make coffee for my mother each morning in a big filter jug and wait impatiently for the water to boil.”

Now, Manu uses L’or coffee capsules for convenience and consistency – he enjoys number 13 in the pod selection.

He also alternates visits to Billy’s café and Little Me in his local suburb of Maroubra.

“Despite the restrictions of COVID-19, it’s still clear that people want their coffee.

It hasn’t stopped. Some of the little cafés are so busy with queues out the door. If I had to look at my business model again, I’d probably think about owning my own

coffee shop,” Manu says.

“Making coffee is an art. It’s why there’s professionals that do it. I also think part of that art is being able to make coffee fast because when you’ve got a lot of people queuing you still need to keep quality. I love watching baristas at work. You can tell by the way they move around the machine if they know what they’re doing. It’s like watching a good chef prepare a meal and chop their ingredients.”

When it comes to the kitchen, Manu knows what he’s doing, but his career path wasn’t always so defined. Manu left school aged 15. His mother suggested he work with his father at the family restaurant and use the experience to figure out his future.

After all, working as a chef was a family tradition. Manu’s great grandfather was a pastry chef, his grandfather and father were chefs, and his cousin is a pastry chef.

“Working as an apprentice at my dad’s

La Botanique is a new 400-squaremetre multi-functional production, catering, and event space.

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CELEBRITY CHEF

restaurant was an experience that changed my entire life. Walking into a commercial kitchen, being able to prep food, serve food and eat food was a fantastic job. I decided it was a job for me,” Manu says.

“I was always a foodie, maybe even a little pig as a kid. I just loved food and would never push back a plate my mum made.”

one, was the ‘source’ of constant frustration for Manu as co-host on reality cooking show My Kitchen Rules. Throughout the show’s 10-year run, Manu became famous for asking, “where’s the sauce?”

“In France, the sauce chef in a brigade of chefs is the person with the most respect and years of cooking experience.

Manu Feildel has answered his popular question, ‘where’s the sauce?’, with the launch of his own The Sauce by Manu range.

Manu moved to London at age 18 for his first job as a qualified chef. He stayed for eight years working in some of the city’s best restaurants including The Café Royal and Livebait. He says it was a great learning experience, but he was lured to “the promised land”. He arrived in Australia in 1999 and steadily found his feet before working and owning his own restaurants in Sydney and Melbourne.

“I had to get used to a new way of life. I remember going to Coles. I put my ingredients on the belt and the [cashier] girl said, ‘hey, how you going?’ I was shocked. I thought, ‘are you talking to me?’ In France you usually only ask someone how they are when you’ve met them once or twice.”

Manu got used to the country’s easygoing nature. He hasn’t adopted a love for the local delicacy of laminations, but he does enjoy a home-made pie – not one from a petrol station or the footy, he says. The perfect pie, Manu attests, is all about the filling and, not surprisingly, “the right sauce”.

The constant lack of a good sauce, not enough of it, or the display of a very poor

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“WE WERE DETERMINED TO FIND A SAUCE MADE FROM REAL INGREDIENTS AND I COULDN’T BELIEVE THERE WASN’T ONE ALREADY ON THE MARKET.” After all, a good sauce is the one thing that brings all the ingredients on the plate together,” Manu says.

Determined to share that same sentiment with home cooks, Manu and his business partner decided to create their own finishing sauce range. They did

their research and saw that there was no refrigerated sauce on supermarket shelves.

“We were determined to find a sauce made from real ingredients and I couldn’t believe there wasn’t one already on the market. It took a long time to find a manufacturer with the right equipment and expertise to make the type of sauce we wanted,” Manu says. “In fact, we gave up halfway through because it didn’t seem possible. Two years later we tried again, and now it’s on the shelf.”

The Sauce by Manu range includes six recipes with French classics like Mushroom, Red Wine and Peppercorn sauce. Each are made in Australia from scratch with fresh ingredients, no preservatives, and are deliberately located in the chiller cabinet of supermarkets so shoppers can pick up their meat and sauce together.

“We thought of everything – the quality, quantity, price point and where to place it. It’s a new category and I know it’s hard to change people’s ways, but when we tried all the other sauces on the market, the difference was black and white. I want to put real ingredients in my body, and I hope others will too. We just need customers to try it, because when they do, we have a buyer straight away.”

Perfecting his sauce range is not the only thing keeping Manu busy during lockdown.

The ever-busy dad of two is co-hosting new cooking show Plate of Origin, and has announced the creation of La Botanique, a 400-square-metre multi-functional production, catering and event space.

“I decided to step away from the restaurant scene. It’s been my passion for a long time, but that world has suffered for many years now, and when you start getting older and business gets harder with less money in it, you question why you’re still in it,” Manu says. “I still wanted to keep my foot in the industry, that’s why I created La Botanique, representing all of my passions under the one roof.”

While its development – from scratch – is what Manu describes as a “fun nightmare”, he’s hopeful the space will open soon for people to enjoy.

“I’ve been in Australia 20 years. I’ve been involved in Australian’s kitchens for the last 10 to 15 years, and during that time Australia’s food scene has drastically changed when it comes to going out and food education. It’s fantastic we’ve come that far but it’s a big country and we have so much more to achieve and more knowledge to share. Because of that, I think I have a job forever,” Manu says.

“Food makes me smile, and I love that it makes other people smile when they learn a new skill or have success with a recipe.

For that reason, I’m not going to stop, and I’m not going anywhere. I promise.”

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INDUSTRY PROFILE

Under the radar Espressology has been working with some of the industry’s largest names for the past 10 years, roasting private label for customers who seek the bespoke company for its quality driven approach and consistent results.

S

ome businesses are carefully orchestrated with five-year plans, while others grow organically out of a passion that turns into a profit. For Espressology Founder Instaurator, the creation of his roasting business happened completely by accident.

“After 40 years working in the coffee industry, I had people still asking me to help them out and roast for them.

Business was always from word of mouth, but I didn’t take it seriously,” Instaurator says. “I was busy consulting for a large company, and roasting on the side wasn’t my main income. In the early days, it was simply my travel fund to attend various industry events around the world. But after a few years the business snuck up on me. I realised if I put more serious systems in place, I could make a real go of it.”

Espressology was born in 2008, in the midst of the Global Financial Crisis (GFC), a time Instaurator admits was economically “quite scary” for business

owners. But what didn’t change then, nor has now during the coronavirus crisis, is the customer’s devotion to coffee and community when times are tough.

“I remember hearing back then, after the GFC, that the amount of coffee consumption didn’t go down, only the location in which it was drunk changed,” Instaurator says.

“Going into this crisis in March, we took the gamble that the government would keep Australia Post operating as an essential service to deliver products to people at home in lockdown if they couldn’t get to cafés in person. Preparing for that has helped our clients and enabled us to weather the storm and bounce back to normal operation. In fact, customers supplying regional areas and those doing online sales have boomed.”

Espressology has a strong national client base of mid-to-large-scale customers who seek out the Sydney-based business for its private label roasting. Notable customers

have included Seven Miles and Doppio Or Nothing (DONE), among many others. “[Roasting private label] is definitely one of our points of difference. We made a conscious decision from the start that we didn’t want to compete against our customers in the market. It was a practical approach for us to take. We wanted to do business with integrity. It’s the model we’ve done from the start, and it’s worked well for us,” Instaurator says. “When our customers come to us, we want to roll the red carpet out for them.”

Customers can have their own personalised printed packs with logo and branding with as little as 100 bags, or as large as pallets allow.

Instaurator says most customers come to Espressology knowing exactly what they want from a blend or a single origin estate coffee, yet each interaction demands a tailored approach.

“We could simply share the blends we have in the factory and demand customers

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INDUSTRY PROFILE

pick one, but that’s not what we’re about.

It’s always a collaborative experience because it’s not about sharing our blends, it’s about your blend as the client, and creating what you want. Taste preference is flexible, but we never compromise on quality,” Instaurator says.

When customers join the Espressology team, they are introduced to Rob Murrell, Instaurator’s brother-in-law, who is in charge of client management. He takes the time and care to listen to the needs of customers before helping develop the right blend. It could be a blend to suit a large office, a café chain, or a small wholesale business that needs help taking their product to the next level.

“We had one customer with a fivekilogram shop roaster who was roasting wholesale. He was doing a good job roasting a couple of kilos each week. But before long, his volumes grew, and he was roasting 40 hours a week. Someone suggested he give us a call and now we’ve taken on the roasting of his blend, his bread and butter, which we now deliver straight to his door while he continues to roast single origins himself and retain his title as ‘a roaster’,” Instaurator says. “The arrangement changed his world. He got his life back on track and now he’s got a good business model.”

Back at Espressology’s methodically clean roasting premises in the Sydney suburb of Seven Hills, a 120-kilogram Probat roaster, five-kilogram Renegade roaster, and Proaster sample roaster are used to carefully create each blend with the assistance of roasting software Cropster. There is no pre-blending, with Espressology opting to post-blend for a maximised flavour outcome.

“Most customers will have a coffee in mind that they really like, and we try to match it for them. If they can’t pick the existing blend versus the one we’ve created in a blind tasting, then we’ve done our job,” Instaurator says. “We can also9:59:19 workAM with Half Page April Beanscene.pdf 1 6/03/2020

Instaurator has worked in the specialty coffee industry for more than 35 years.

“WE COULD SIMPLY SHARE THE BLENDS WE HAVE IN THE FACTORY AND DEMAND CUSTOMERS PICK ONE, BUT THAT’S NOT WHAT WE’RE ABOUT.” customers to create a completely new blend that reflects their taste, and chase the pot of gold at the end of the rainbow together.”

Espressology can also supply Swiss Water Process decaf beans, certified organic coffee, drinking chocolate, and chai latte powder.

Instaurator says the Australian coffee industry has gone through its fair share of roasting preferences, from dark-roasted Italian-style espresso to ‘Melbourneinspired’ lighter roasts that are more acidic and fruit-driven. That was before alternative brewing had its time in the spotlight again, but regardless of what’s in vogue, Instaurator says it’s important to listen to customer preferences.

“People think that the coffee industry is an established old industry, but it’s very young compared to the wine industry.

If you ask for a white or red wine, you won’t be criticised for your choice, it will probably lead to a more sophisticated conversation. Yet there’s still attitude in coffee around preference, and debate about what retailers should be serving,” Instaurator says. “It should represent want the consumer wants, which is simply a rock-solid, reliable, good coffee delivered without attitude.”

In the Australian market, milk-based coffee still reigns supreme, with roasters committed to chasing flavour consistency.

Instaurator recalls attending a Specialty

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Coffee Association Expo lecture in which the American operator of a cookie company told attendees that the business could specialise in fruit-flavoured biscuits if it wanted, but instead made 80 per cent of its cookies with chocolate because “it’s just what people want”.

“My wife has kept the doors of her café open throughout the coronavirus, as well as operating online, and in that time she’s just served really consistent, strong, rich coffee with milk. Her clientele has kept growing and she’s attracted new business,” Instaurator says.

Instaurator has chased flavour experiences around the world. He was the first Australian to attend a Cup of Excellence (COE) competition in Guatemala in 2003.

“The best way I’ve built producer relationships over the years is through COE. It gives you access to growers who are focused on quality. You meet one person and it springboards you to further connections,” Instaurator says. “The toughest part, however, when attending the COE awards ceremony is choosing who to pick as the winner of your

Espressology’s new 120-kilogram Probat roaster at its Sydney warehouse.

business. You wish you could buy from everyone. It’s heart wrenching and a lot of pressure when you have to make a call and choose just one.”

As well as a committed buyer of COE, Instaurator has judged the event in Nicaragua, Brazil, and Bolivia, which he recalls as one of his most memorable origin trips to date.

“Bolivia was just such a different experience. We were in La Paz, the world’s highest city, and there were oxygen masks in the hotel reception – I had really bad altitude sickness,” Instaurator recalls. “We drove to one of the farms I was hoping to buy coffee from, but to get there meant we had to go down the world’s most dangerous road [the North Yungas Road], a narrow dirt strip with a 1000-foot drop to one side.”

Instaurator’s travel plans are sidelined for the minute, but Espressology’s former head roaster John Tucker (now with Scion Coffee) has been travelling around South America, researching and building his farmer relationships to start his own green bean supplying business.

“To have that depth of relationship

with producers at origin is really a fulltime job to maintain on-the-ground. John is that right person and we look forward to working with him,” Instaurator says.

Instaurator has attempted many businesses endeavours over the years, some with success and others not, but his world-renowned reputation for coffee tasting and management expertise has taken him on a journey as a specialty coffee roaster for more than 35 years.

He has established roasting businesses abroad and on home soil, and now through Espressology, Instaurator is committed to helping Australian customers realise their own growth potential, and chase their coffee dreams.

This time around, Instaurator says he’s created a “smarter business” that gives him the ability to grow the roastery and “free the coffee entrepreneur within” thanks to a very smart team led by his well-trusted right-hand man, Ged Ryan.

“That means we can let our customers focus on their business or their passion, whether that be going to origin, running a café, or developing new systems – the fun stuff. Let us deal with the hard things – the quality control and consistency of your coffee. We’re here to make our customers’ lives easier. We’ll even ship coffee direct to cafés or have them on a pallet ready to collect. Whatever they need,” Instaurator says.

He too has found balance in his own life. Instaurator hopes the next five years will be an opportunity to watch Espressology grow while he paddle-boards as many new surf breaks as possible.

“I want to see Espressology reach its full potential,” Instaurator says. “We have a factory that uses only a fraction of its capability. If we can achieve that, then it’ll be a total win – and I’ll enjoy the moment with a cigar and whiskey.”

For more information, visit www.espressology.com

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INDUSTRY PROFILE

The perfect match Australian Vitasoy Barista Champion Matt Lewin shares how to bring the best out of dairy alternatives and why locally produced products need our support.

T

he ‘plant-based revolution’ has planted its seeds in the Australian coffee industry, with practically every café expected to offer its customers an alternative to dairy, if not multiple.

With milk-based coffees such a large part of the local coffee market, Australian Specialty Coffee Association (ASCA) 2019 Australian Vitasoy Barista Champion Matt Lewin tells BeanScene it’s important cafés can still cater to the growing number of people on plant-based diets.

“Products like plant milk are now a part of everyday life and increasingly on people’s radar as it continues to rise in mainstream popularity. So, regardless of how discerning someone is about coffee, they’re very likely to be aware of this and may expect today’s cafes to offer a range of plant-based milks,” Matt says. “Dairy alternatives bring additional benefits to the coffee industry and at the café level, opening the world of milk coffee to be enjoyed by more people. As now those on a vegan diet can enjoy a fantastic array of ‘milk-based’ style coffees.”

Many plant-based milks companies saw the growing and varied demands the coffee market had for dairy alternatives and created products – like the Vitasoy Café for Baristas range – crafted specifically to work well with coffee.

“When the coffee industry first started working with soy milks, we recognised pretty quickly that some didn’t interact well with the acidity in coffee, creating challenges. As a result, specific approaches at both the roasting and barista level were required to achieve acceptable results. In particular, strong milk-based coffee with soy milk was a dreaded order by baristas – that combination seemed to be fraught with failure after failure, sometimes not working at all,” Matt says.

“But it has moved beyond being a purely ethical choice, where customers would have to just accept the quality of the plant-based milk and the resulting coffee. With the growth in the market, demands for these products, and amount

of competition, [made-for-coffee plantbased milks] are definitely improving and refining how they work.”

COFFEE SHINES

When it comes to using different plantbased milks in a café, Matt says “like with all things regarding coffee, flavour is king”.

This means café owners and baristas should find the right dairy alternative to pair with their coffee and decide how much of it to use in each cup.

“We can learn a lot from the relationship between cow’s milk and how it compliments coffee, as typically it’s the most important reason why people choose to use that particular milk. All milks can both enhance or completely shut down coffee’s flavour profile. As little as five to 10 extra millilitres in the cup can also remove those beautiful nuances the farmers and roasters worked so hard to express – particularly with

specialty coffee,” Matt says.

“Any high-quality coffee roastery will be quality controlling their coffee to certain standards, including particular milks they’ve selected that work best with their coffee and recommend those complementary products. Cafés can use their own, but picking the right flavour from the right plant-based milk is crucial, because some can really dominate specific coffees, making it more about the milk’s sweetness than the coffee’s ‘identity’.”

Flavour can differ from coffee to coffee and consumers have personal preferences.

Matt finds subtle innate differences in terms of flavour expression, quality, and handling between the different plant-based milks, like soy, almond, and oat. But, he says all can work very well.

LET OFF SOME STEAM

As a general rule, Matt suggests baristas be extra careful when steaming plant-

Matt Lewin of Ona Coffee is the reigning Australia Barista Champion.

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Vitasoy has developed its Café for Baristas range to pair well with coffee.

“A FOCUS ON PRODUCT TRAINING, AND ITS STORY, IS KEY TO QUALITY CONTROL AND DELIVERING OPTIMAL PLANT MILK COFFEES.” based milks to make sure it’s not too hot.

He says to steam the milk at a relatively slightly-cool temperature dependant on the plant milk and to introduce less air than you would for dairy.

“If I’m texturing plant-based milk for a coffee, for easy reference, I’ll steam it like [I would] for a flat white every time,” Matt says. “When plant-based milk integrates with espresso, it tends to instantly react or ‘expand’ creating a layer of foam immediately. By adding a little less air to it, while still texturing it beautifully, you’ll get a nice required amount of foam. If you steam it too thick, when pouring it, you’ll experience difficulty integrating it with espresso and it will completely ‘wash’ out the colour of the coffee canvas – plus it just won’t homogenise as nicely.

“Baristas can and should do other things like pre-heating their cups, which allows

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for a required and ever so slightly cooler milk without the coffee being perceived as ‘cold’ by the customer.”

With several milks being used in service, Matt says it’s also important to have plenty of practice, organise your milk jugs and coffee bar, and be conscious or minimising cross-contamination. All of this adds to the professionalism of the barista and reassurance of the customer.

“The more milks we add, the more plates there are to spin for baristas. It’s a challenge in many areas to uphold high quality across the board. Yet, like anything in life, if you do it over and over enough, you’ll get better at it, so it’s key businesses invest in staff product training,” he says.

“A focus on training with and story of the product is key to quality control and delivering optimal plant milk coffees. It begins with acknowledging plant-based milks are now and will continue to be a huge growing element of the coffee industry, requiring more barista training to get the best results.”

SUPPORT LOCAL

With products like milk and dairy alternatives, Matt says it is also important a café considers the repercussions and impacts of the products it uses.

“Consumers are placing more value on supporting local, for obvious reasons, so selecting plant milks that are produced locally is an important element to consider. If you buy local plant milks like Vitasoy, it supports local jobs and creates opportunities in the industry,” he says.

“I like knowing the soybeans come from the Riverina and the surrounds, the almonds come from Renmark in South

Australia, and the oats are grown in Western Australia. It means the carbon footprint is in a healthy position too.

“There’s an undeniable sense of ‘origin’ and story to it as well. Customers are caring more about the ‘why’ behind their products and really giving a nod to people that care about their area, their craft, are kind to the earth, and want to give back to their community and industry.”

Matt says Vitasoy in particular has shown its support to not only the community of Albury-Wodonga where its plant-based milks are produced, but to him and the wider specialty coffee industry too.

“Sponsoring ASCA’s competitions and my 2019 World Barista Championship campaign in Boston is a testament to how they’re adding more value to the specialty coffee space,” he says.

“I’ve been doing research and development with Vitasoy recently, and I’m really looking forward to doing more work with them on how we can take plantbased milks even further.”

ONLY GOING UP

Like with coffee itself, Matt says the industry is now more than ever understanding the huge potential dairy alternatives have to offer.

“Coffee is a universe, a very unique beverage that seemingly has more variables, steps, and processes that must all align with successful completion to yield a good result. If just one thing goes wrong at any point of its preparation from the seed to cup, it ruins the whole thing,” Matt says.

“The goal is always for coffee identity to shine while still tasting the good qualities of the milk – a harmonious balance whereby milk is complementary to the coffee, not overpowering it.”

He says as the market for dairy alternatives continues to grow, there will be an even greater scope to dive much deeper into the finer details of plant-based milks.

“Plant-based milks pair wonderfully with traditional chocolatey, caramel profiles of coffees. Over time, fruity milkbased coffees have increased in popularity, which opens new fun milk coffee styles to explore, so we can understand more about how dairy alternatives work best with them. The same goes for dairy. If there’s too much fat or sugar in cow’s milk, it can also dominate these intense fruit qualities or chocolate notes – elemental balance is key,” Matt says.

“For me, someone who eats a predominantly vegetarian diet, a future with more plant-based milks is great. As they continue to be refined with the aim of enhancing and complementing coffee, I only see an even better future for the coffee industry and coffee drinkers.”

WBar Smart Coffee

www.wega.it

INDUSTRY PROFILE

Cooperative attitude Fairtrade ANZ Senior Producer Support Officer Will Valverde has taken his knowledge and qualifications to a new level to help Pacific coffee farmers reach new heights of quality.

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any people will say they were born into coffee, with generations beforehand working in coffee, but there are few who mean it quite as literally as Will Valverde.

“When my mother was pregnant with me – I’m the fifth of seven children – my family moved to another town to work in the harvest. On my birthday, she picked coffee during the day and I was born during the night,” Will says. “I grew up with a coffee plantation as my backyard.

That was my playground, so coffee has always been connected to who I am.”

Will grew up in the Brunca region of Costa Rica, a region where both of

his parents’ families had emigrated as smallholder coffee producers from the famous coffee region of Tarrazú. He tells BeanScene coffee played a big role in the development of Costa Rica.

“Many people saw coffee as a ‘driver’ to help their family develop too. Coffee helped to fund the studies and education of many people from my and my older sibling’s generations,” Will says. “My parents didn’t even have the chance to go to high school. We had it as the norm.”

At school, Will learned more about the role cooperatives play in supporting Costa Rica’s farmers, not just in coffee but across agriculture, and became intrigued. He joined his high school’s cooperative at the age of 12 and became

President by 16. After studying business administration at university, Will felt the desire to share the knowledge and skills he acquired with the community that made learning them possible.

Will joined CoopeAgri, the local cooperative where he grew up, and worked on the social development and management side of coffee processing and exporting. He says many of the workers of CoopeAgri felt a personal attachment to the co-op.

“One of the successes of CoopeAgri is that the sons and daughters of its members, who were educated, came back and worked for the organisation,” Will says.

“Two of my sisters worked in the same cooperative and it’s where I met my wife,

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INDUSTRY PROFILE

so there’s a strong familial connection.”

It was during his time with CoopeAgri that Will became acquainted with certification system Fairtrade. The co-op was certified for its sugar cane in 1998

two years we’ve seen scores jump to 81, 82, 84, and some as far as 86.”

Much of Fairtrade Australia and New Zealand’s quality improvement work in the Pacific is funded through its

Will Valverde has increased his qualifications to support Fairtrade producers in Papua New Guinea and surrounding countries.

and its coffee joined in 2004. Will says the Spanish name of Fairtrade, Comercio Justo, immediately struck a chord with him.

“The name caught my attention, but then I started to realise the system was promoting not simply a certification, but a development model. It helps cooperatives have access to a better market, secure a better price, and access a premium to address business and community needs they may have,” he says.

In 2007, Will was invited to visit New Zealand during Fairtrade Fortnight to share how being a Fairtrade Cooperative had helped CoopeAgri make a difference in its community.

The trip saw Will and CoopeAgri establish strong relationships with the New Zealand and Australian markets.

An opportunity soon arose for Will to join the Fairtrade Australia New Zealand team, where he now works with coffee producers in the Pacific Islands to improve their quality and processes.

“There’s a big distance compared to the development of cooperatives in Latin America. I’m working with the producer support team on filling those gaps,” Will says. “If I look at a baseline cupping we conducted a few years back, a lot of the coffees received a cupping score under 80.

With our training sessions and follow up from our staff on the ground, over the last

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“THE NAME CAUGHT MY ATTENTION, BUT THEN I STARTED TO REALISE THE SYSTEM WAS PROMOTING NOT SIMPLY A CERTIFICATION, BUT A DEVELOPMENT MODEL.” partnerships with the Australian and New Zealand governments.

Since 2018, Fairtrade has collaborated with the Coffee Quality Institute (CQI) to run projects in these Pacific countries.

While perhaps best known for its Q Grader cup scoring qualification, CQI also operates trainings and qualifications on coffee processing in origin.

Fairtrade conducted its first official training session with CQI in PNG in June 2019. Will says it opened their eyes to see the really good opportunities for developing quality in PNG. “We were fortunate to have Grinders Coffee Roasters and Montville from Australia, and Kōkako from New Zealand with us to understand the realities of farmers and the work we’re doing. I can see that the industry is understanding a bit more the challenges PNG farmers face and how they can contribute. It’s really encouraging,” he says.

“One of the key areas for CQI, and where we see value, is trying to speak the same language with all coffee stakeholders. By understanding what the customer wants, the farmer is empowered to get the best out of their coffees.”

Working with CQI, Will has also been able to improve his own qualifications. He travelled to Guatemala in November 2019 to take part in the gruelling Q Processing Level 2 qualification process.

“It was six days of intensive training, from 6am or 7am until 10pm or 12am some nights. The volume of information is quite high, so you need time to come back and review. And you have to follow the process they establish, staying on top of things and monitoring the different processes, fermentation, and drying they teach you,” Will says.

“Then you have 15 different tests you need to pass in order to be eligible for Level 2 Q Processing. Passing so many tests – I haven’t taken one since university – made me feel like I’d achieved something.”

Will says having this endorsement from CQI provides industry members who use Fairtrade coffee with the reassurance that he and Fairtrade Australia and New Zealand have a strong understanding of coffee quality and how to achieve it.

Taking this course has also taught Will a lot about the science behind coffee processing and why things are done the way they are, not just the how.

“Something as simple as monitoring the temperature and pH in the coffee while it’s being fermented, seeing how the chemical aspects of the process give a different profile to a cup of coffee, and how you can use certain elements to affect the flavours was quite interesting,” Will says.

“It’s a better understanding of coffee processing, and that’s something we’ve been trying to share with the farmers and processors who do ask these questions.

CQI is finding the answers, which I think is impressive and amazing.”

For more information, visit www.fairtradeanz.org

Explore the flavours of

Timor-Leste One of the fastest growing specialty coffee producing nations, located just an hour from Australia.

Enquire about Timor-Leste coffee from your favourite cafĂŠ, roaster or green bean supplier.

www.timorleste.tl/coffee @kafetimor AsosiasaunCafeTimorLeste

INDUSTRY PROFILE

Soul searching Veneziano Coffee Roasters has undergone a brand evolution to rediscover its essence, what it stands for, and how it can use its voice to reach the broader coffee community.

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en years ago, the idea of a marketing rebrand would simply involve a revised logo in a new font and colour, but these days, it’s about so much more than visual identity. It’s a deep dive into a brand’s DNA. After five reiterations of the Veneziano Coffee Roasters brand, design agency Pop + Pac was tasked with the job of helping Veneziano navigate its brand refresh. Managing Director Craig Dickson says this time was the longest and most extensive process yet.

“The first brand relaunch we did 18 years ago involved [Veneziano Cofounder] Rocky Veneziano drawing on the back of a cocktail napkin,” Craig says.

“We’ve been through the process a few times, but this time around, it wasn’t just about designing a suite of new packaging.

It was about digging deep to understand who we are, what we stand for, and why we’re different to our competitors before playing around with our visual identity and all the things that underpin it.”

Pop + Pac is renowned for its work in the design space, in particular in the hospitality and specialty coffee industry.

To date, David Popov and business partner Mauris Lai have worked on brand strategies for seven roasting brands and more than 50 hospitality venues, in what David describes as their “passion project”.

“No matter how many brands we work with, the outcome is never the same, because we take the time to understand the individual business, listen to its needs

and appreciate its storyline. No brand identity is ever the same,” David says.

Veneziano’s brand strategy was an inclusive process involving its entire team from sales managers to customer service staff and accountants to roasters.

Each were involved in branding exercises, responding to questionnaires, and answering obscure questions, such as the type of dinosaur the business would represent, and the colour it best resembles. The results, David says, signified an underlying representation of excellence that helped identify the Veneziano brand as one that strived to make a meaningful impact in each segment of its business.

“We kept coming back to this brand essence of ‘coffee with significance’, which can be expanded to the farmers Veneziano works with, on-the-ground staff, and every person associated with the business,” David says.

Craig adds that the company has previously shied away from saying it’s larger than the average specialty roaster, but with the help of David, he unpacked its importance.

“We learned that our size, talent, and access to resources is to our advantage.

We have deeper pockets, more tools in the toolbox, and more things we can leverage because of our size and experience,” Craig says.

“Veneziano has always been conscious of what it pays at farm level, the impact it has on farming communities, and choosing to work with people

that embrace this idea of ‘coffee with significance’. It means we can make a difference to the lives of our customers and make them more profitable. We can have a significant impact on our staff and give them a career. As a roaster with a commercial and specialty division, we have an even greater ability to make a significant impact at origin and to the farmers we source coffee from compared to smaller guys.”

Veneziano’s new microlot range is celebrated by use of colour and map graphics.

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Veneziano’s blends have undergone a name change to support its new strategy.

With its newfound confidence and brand essence, ‘coffee with significance,’ along with Veneziano’s new hero message, ‘everyday evolution’, symbolising its ability to grow in this ever-changing market, David used graphic imagery to evoke the brand’s new identity.

For the first time in Veneziano’s 20year history, its blends have undergone a name change to support the new strategy.

While the former names hold a special place in the team’s heart, the blend composition, flavour profile, and quality has not changed.

Veneziano’s range will now be known as Crave, Elevate, Pulse, Aspire, and Soar.

Each name evokes a sense of energy, action, and evolution, with the blend’s flavour profiles the inspiration for the new colour theme.

Veneziano’s hero microlot range has also undergone a makeover, with the country of origin celebrated by use of colour and map graphics. Even the colours of traditional clothing from different origins were considered.

“We wanted this process to be an easy transition for the consumer, so we used colours of the existing product packaging with greater depth and earthier tones.

We didn’t want to alienate the current customer to the point they were receiving a totally different experience,” David says.

“The use of coloured ribbons takes on the personality, flavour profiles, and name of each product. Like the idea of ‘everyday evolution,’ you can see in the

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new packaging how the ribbons move and change direction.”

The team went through about eight different choices of names and designs to reach the end result. Craig says while customers will undergo a natural period of adjustment, it was important that Veneziano brought its much-loved products in line with the new strategy in a more aspirational way.

“THE USE OF COLOURED RIBBONS TAKES ON THE PERSONALITY, FLAVOUR PROFILES AND NAME OF EACH PRODUCT.” “We’ve had the same brand identity and packaging coming up to five years now. As we well know, the coffee industry is dynamic and changing rapidly. Daily in our business, we seek to find new ways to maintain a fresh approach to what we do, to challenge our status quo and do things better, from the way we source

coffee, approach barista competitions, and innovate with new products. Our look and feel are no different,” Craig says.

“We’ve been talking about changing our blend names for 10 years. The Italian names we had for our blends like ‘forza’ aren’t as relevant now as when we started the business 20 years ago. Back then we didn’t have a strong understanding of who we were, but now we do.”

The Veneziano logo has been treated with small visual updates, including a custom designed typeface. The wings, however, remain intact and the core identifying marque of the Veneziano brand.

“Our logo has built up equity over the years and is well recognised across the industry. This evolution was not about changing for the sake of change, but adding layers of depth to our brand in a rapidly changing marketplace,” Craig says.

Veneziano was committed to its brand evolution long before a global pandemic rocked the Australian hospitality industry. The year-long process resulted in Veneziano’s new packaging sitting in the warehouse since March. The team then took the time to communicate its new brand ethos to wholesale customers before teasing fans with a social media campaign ahead of its official unveiling on 31 August.

“One thing we haven’t done during this pandemic is back off the marketing we’re doing. If anything, we’ve spent more on marketing in the last two to three months than we ever have. It’s so important to communicate and stay connected to our customers,” Craig says.

“We could have easily said ‘it’s COVID, stop spending money and stop our brand launch’, but we made the decision to plough ahead so that when we come out of COVID, we’re ready to go and hopefully even stronger on the other side.”

Craig says this decision not only gives Veneziano’s wholesale customers faith in the brand’s commitment to market longevity, but allows it to connect with the retail market on a deeper level.

“We now have the opportunity to go on a creative journey, connect with the B2C market, grow our presence in the retail market, and position ourselves in the consumer space in a fun and vibrant way,” he says.

“This relaunch is an exciting next phase for Veneziano. It forces us to be more creative in our connection with the consumer market and think outside the box. We’re excited to move with the times and evolve – something we’ve always done and will continue to do.”

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

AND IDENTITY | JUNE 2020 | EXAMPLES

ORIGIN

Rising star Timor-Leste has a coffee producing landscape unlike any other, with a rapidly emerging specialty coffee industry and commitment to quality.

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isiting origin is the dream of many coffee professionals. While COVID-19 has put a temporary halt to travel, they need not make the arduous journey to South and Central America or Africa once borders open up.

Just an hour off the coast of Australia lies Timor-Leste. A young nation offering incredible natural beauty, rich history, and unique culture. It’s “Explore the Undiscovered” tourism campaign beckons travellers to its rugged mountainous interior where coffee is grown by almost a third of the country’s households.

Although the coffee industry is relatively young compared to others, it is one of Timor’s largest non-oil exports and plays a significant role in its economy.

“The growing conditions are extraordinary – tall, misty hills with cool nights and bright, warm sun during the day and fertile soil. The trees are old and essentially growing wild in the countryside, which makes them unproductive, but the potential for quality is extraordinary,” says Andrew Hetzel, Founder of value chain consultancy Coffee Strategies.

Historically, Timor-Leste’s claim to fame in coffee was its unique coffee species, the Híbrido de Timor or Tim

Tim, a cross between Arabica and Robusta, featuring the former’s flavour profile and the latter’s resistance to coffee leaf rust. This plant played a crucial role in fighting rust outbreaks in the 1940s and was cultivated around the world.

The country was also occupied for practically as long as it has grown coffee, first by the Portuguese then the Indonesian military until 1999. Andrew says Timor-Leste’s millennials are its first generation raised in a self-governed state, and with that, carry a sense of national pride and opportunity.

“I’m very excited by what’s happened in just the past few years – young people learning about best practices in coffee as baristas and farmers. It’s been a difficult path, but I believe we’re seeing entrepreneurs bloom now, and they’re very interested in coffee,” Andrew says.

Yuki ‘Ebi’ Ebizawa is one of the forbearers of Timor-Leste’s booming specialty coffee industry. Ebi founded Café Letefoho, “the first coffee shop to promote specialty coffee in Timor-Leste” in 2015, as well as coffee exporter Café Brisa Serena.

“Until we launched our shop, even many Timorese people didn’t know that Timor-Leste produces high-quality coffee, but now, many people recognise and are proud of their high-quality

coffee,” Ebi says.

“In Timor-Leste, if the children of coffee farmers were to engage in the coffee industry, there was only the option to become a coffee farmer, but there are other paths to engage in coffee.

We opened our café for the purpose of creation of job opportunity in coffee industry for the youth.”

One of Café Letefoho’s first employees was Mariano ‘Ameta’ da Costa, who grew up in the coffee growing region of Atsabe and is committed to supporting the community’s coffee production.

A few months into the role, Ameta was sent to Indonesia for further training, which he shared with his co-workers when he returned. The next year, Café Letefoho sent him to Japan to take part in a program where producers shared how they produce coffee in their countries.

“At the time, not many people in TimorLeste knew about the different processes they did in African countries. I saw the presentations of people from Ethiopia, Rwanda, and Burundi, where they talked about raised beds, quality, and the honey and natural process,” Ameta says.

“That opened my mind to how there’s not just one way to make coffee, and we can do things differently to improve the coffee quality.”

Ameta raised the funds to start his own

Timor-Leste coffee trees are often grown as if they’re wild in the countryside.

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Image credit: Jeff Hann

processing business as a seasonal fruit picker in Australia. He says the difference in quality was immediately obvious to him, his family, and the community that bought the coffee.

“I wanted to develop the coffee quality across Atsabe, but only selling in the local market wouldn’t be enough. Maybe I could process my family’s coffee and just sell it locally, but not my neighbours and the community,” Ameta says.

Ameta partnered with Matt Graylee of Raw Material, who was of a similar mind as to how they could improve TimorLeste’s coffee production. Ameta began leading Raw Material’s work in TimorLeste, including the production of a wet mill in Atsabe. Matt says the country is primed to cater to the specialty market.

“If tomorrow is going to look better than yesterday, reaching the specialty market is a must… Every three months, global demand for specialty coffee increases by more than the total annual output of Timor-Leste. It is an incredible and obvious opportunity,” he says.

“I see production per hectare doubling as coffee forest regeneration programs come to fruition. Roasters have started bringing Timor-Leste coffee into their

Ameta (left) works with other farmers in TimorLeste to help improve their processing practices.

line-up full-time. In New Zealand, Flight Coffee has committed to replacing Brazil in its main blends with our washed Atsabe coffees going forward. This new demand will result in Timor-Leste coffee being present in over two million cups across New Zealand every year, providing an entire neighbourhood with reliable

income every season.”

While there were those like Ebi and Ameta working individually to develop Timor-Leste’s coffee industry, many realised collaborative action was required to take it to new heights. In 2016, the country’s coffee community banded together with support from

Image credit: My Linh Le

ORIGIN

Timor-Leste’s inaugural top three National Baristas: Mariano da Costa, Julia Ximenes, and Ferdiana Goncalves.

international development partners to form Assosiasaun Café Timor, or the Timor-Leste Coffee Association.

“Our main objective is to bring together all stakeholders in the coffee industry, so we can work together to improve the quality and meet demands from the international market,” says Afonso Oliveira, Vice-President of Assosiasaun Café Timor.

“Before, farmers worked their own way, and it was the same with buyers and baristas. Now, they can help each other to improve. The quality of a coffee is not dependent on one person, it’s on all those involved in the chain.”

The association hosted its first annual Festival Kafe Timor and Coffee Quality Competition in 2016. In 2017 Julia Ximenes, formerly of Agora Food Studio, was crowned Timor-Leste’s first National Barista Champion and reclaimed her title in 2018.

“The festival and its competitions changed the mindset of the industry.

Coffee shops began involving their baristas in more training, so they can make better quality coffee and cup it to tell good from bad,” Julia says. “That’s improved how they work from day to day.

“In the next few years, I think many coffee shops will open not only in the city but the districts and municipalities.”

The Coffee Quality Competition has served as a benchmark for the nation’s farmers to measure their coffees. A naturally processed coffee from Ameta won the 2018 event, with other coffees from the wet mill placing third and fifth.

The next year, coffee exporter Timor Global – Afonso’s employer – submitted

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a natural process coffee from Fatubessi, Ermera in the competition. It won with 88 points, making it Timor-Leste’s highest scoring coffee to date.

“Winning the competition, we saw a lot more interest from buyers around the world for that coffee, to the point there wasn’t enough of it to meet demand,” Afonso says. “Now some of these buyers, including those in Australia, are purchasing some of our member’s coffees, so we hope to strengthen our relationships in the Australian market.”

Numero Uno Coffee Roasters in Sydney was one of the recipients of the winning lot. Its Founder Gina Di Brita, and 2019 Australian Coffee Woman of the Year, says since first visiting Timor-Leste in 2017, she has watched the “incredible passion and perseverance of many people” advance its specialty coffee scene.

“Coffee [from Timor-Leste] is showing a lot of promise as a specialty grade in such a short time. It is quickly gaining momentum in being a reliable producer of increasing quality and productivity and displays so much versatility in the cup,” Gina says. “Timor-Leste coffees are sweet, embodying layers of complex nuances of tropical fruit, delicate lime acidity, buttery mouthfeel, and lots of chocolate undertones. When roasted medium, it can be brewed as an espresso, long black, or using any style of filter, including pour-over, AeroPress, or drip filter, and pairs well with any milk, including plantbased milks.”

The growth of Timor-Leste’s specialty coffee in the last few years is undeniable.

According to its Department of Statistics, specialty coffee exports from Timor-

Leste have doubled from 600 tonnes in 2016 to 1200 tonnes in 2019. The largest contributor to this achievement was Timor Global, which last year exported 600 tonnes of specialty coffee alone.

Among Timor-Leste’s most prominent buyers are Indonesia, Canada, the United States, Germany, and Australia. Jack Allisey, Green Bean Buyer for Veneziano Coffee Roasters, says Timor-Leste is a new origin to him and Veneziano, but one he’s excited to explore further.

“We’ve been able to integrate coffees from Timor-Leste this year into our micro lot program for the first time [in 2020], standing next to coffees from around the world,” Jack says.

“For Australian roasters, it ticks many boxes. Being so close and with such a historical connection, the coffee can almost sell itself. The fact that the quality can stand up on its own is just sugar on the top. We’ve seen such varied flavour profiles available that it’s hard to imagine that somebody wouldn’t be able to find something they enjoy.”

Five Senses Coffee is another roaster to start bringing coffees from Timor-Leste into Australia. Its Director of Coffee, Matt Slater, says the proximity of Timor-Leste significantly reduces the carbon footprint of shipping coffee, making it an ideal origin for Australia.

“We were lucky enough to grab a small lot of naturally processed coffee from the suco of Raimutin this year. Any coffee that tastes of booze-filled fruit cake, covered by

Abel Goncalves from the Bobonaro district drying coffee using raised beds.

“THE FESTIVAL AND ITS COMPETITIONS CHANGED THE MINDSET OF THE INDUSTRY. COFFEE SHOPS BEGAN INVOLVING THEIR BARISTAS IN MORE TRAINING, SO THEY CAN MAKE BETTER QUALITY COFFEE AND CUP IT TO TELL GOOD FROM BAD.”

Image credit: Daniel Leong

layers of honeydew melon and raspberry with rich chocolate opens up a whole new world of sensory engagement,” says Matt. “[That] quality has the potential to exponentially increase returns for smallholder coffee producers and improve lives across the community. In pandemic times, the increased focus on the importance of people, connection, and collaboration in the world makes this even more pertinent.”

With the nation’s young farmers eager to be involved, Ameta and many others look forward to seeing Timor-Leste play a larger role in the specialty coffee industry. He hopes Australia will continue to play a part in this.

“Timor-Leste is a small and young country. We cannot compete in coffee with other countries based on quantity, so we are going to compete with quality,” Ameta says.

“Australia is very close to Timor-Leste. It’s almost like an older and younger brother. It also has a big market for coffee so it’s a relationship I hope stays strong.”

FEATURE NEWS

Many cafés have ramped up their online presence in response to COVID-19.

Changing times BeanScene asks café owners how they’ve implemented new technology in the face of COVID-19 and an evolving customer experience.

By Ethan Miller

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he phrase ‘new normal’ has been tossed around a lot in 2020, as people adjust to life in lockdown with the spectre of COVID-19 looming overhead.

For many cafés it has meant fundamental changes to their levels of business, how they operate, and the way that customers behave. Fifteen Pounds in Fairfield, Victoria, was one café forced to act swiftly when restrictions came into effect in March.

“We’re located next to a train station, so we’d already lost 20 to 30 per cent of our clientele off the bat because there was no city commuting,” Fifteen Pounds OwnerOperator John Kanellakos tells BeanScene.

“We’re an old school-kind of a café, and the only online presence we had before COVID-19 was Skip pre-ordering and a bit of social media. We had to be adaptable and moved quickly into that space.”

Fifteen Pounds launched its own

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website and enabled pre-ordering, driveup service, and delivery through Uber Eats, HungryHungry, Menulog, or over the phone. John says these services have helped Fifteen Pounds cast a wider net to catch new customers.

“There’s 15 other cafés in our area and only ‘X’ amount of people, so the advantage is reaching out beyond that five-kilometre radius and into other suburbs, like Northcote, Thornbury, Ivanhoe, and Alphington,” he says.

“The disadvantage is that some of these platforms, like UberEats, take a large percentage of your profits. That makes it a little bit disappointing, but they have a strong platform that a lot of people use who wouldn’t usually come out to us.

It’s keeping us afloat.”

The café has also been organising and carrying out deliveries itself. John says this ensures extra care when it comes to food handling and helps to create a connection with customers.

“You meet the people who order from you, which puts a face to the name. I do most of the deliveries for the café, and I think people enjoy seeing the owner/ operator working through the pandemic and knowing they’re directly supporting us,” John says.

Fifteen Pounds has also offered themed family meal packages, including a South American barbeque, make your own taco pack, and Father’s Day hampers.

“Everyone is selling a lasagne or pasta bake, so we thought we’d try to do something different and they’ve actually been quite successful,” John says.

“We’re quite family oriented, so a lot of our preprepared meals are made with families in mind. It’s important to understand who your market is and who you want to reach.”

With the possibility of Victoria joining the rest of the country in reopening table service in the coming months, cafés in the state will still need to be careful of how

they approach customer service. John says HungryHungry in particular will be very useful to Fifteen Pounds once the café can welcome back customers.

“We’ve put QR codes on the tables that customers will be able to scan with their phones to connect to our point-ofsale system and order,” he says.

“I think it will actually give us more time with the customers, because we’re not spending so much of it taking orders. We’ll have floaters now more than actual waiters, which will be better for our service.”

But it’s not just cafés in Victoria that have had to adapt to the new climate.

While restrictions there have been harsher and for longer, cafés in every state and territory have felt the blowback of COVID-19 and acted accordingly.

Three Flamingos Espresso in Albion Park, New South Wales, was lucky to be in a suburban area when the state went into lockdown, as more people working from home actually led to an increase in customers, even if a lack of table service meant smaller spends.

“We’ve seen really consistent growth year-on-year, and come April/May, I was really concerned COVID-19 would put a halt to that. But we’re lucky being in quite a local area,” Owner Brad Petitt says.

Three Flamingos still saw the importance of keeping customers connected and launched a custom mobile app in July to encourage regulars to keep coming back.

“It’s gone gangbusters. We’re doing about 200 transactions a day through the app,” Brad says.

“We previously used a third-party app and saw steady growth through that

platform, but it had pretty high fees. We stumbled across a company in Melbourne called Loke.Global, that provides a fully white label app you can brand up for a much smaller commission fee.”

The Three Flamingos app features preordering and pre-payment capability, a loyalty points program, and special offers for those who sign up.

“The app provides us with data about how people are purchasing from us, and the loyalty program and offer really let us engage with our customers,” Brad says.

“It’s been a change and people are starting to really notice and appreciate it.”

“THERE’S 15 OTHER CAFÉS IN OUR AREA AND ONLY ‘X’ AMOUNT OF PEOPLE, SO THE ADVANTAGE IS REACHING OUT BEYOND THAT FIVE-KILOMETRE RADIUS AND INTO OTHER SUBURBS.”

Even with restrictions lifted, hospitality service will look very different post-COVID.

While many cafés have been able to successfully implement new features and services during COVID-19, it’s important to remember no piece of technology is ‘one-size-fits-all’. Nolan Taing, Owner of three Workshop Brothers stores around the Melbourne CBD and STN in Braybrook, says café owners need to look at how new technology will impact their bottom lines.

“When you open a café, implement new technology, or increase and decrease prices, you need to ask yourself: ‘are you doing it for the benefit of yourself and your customers, or are you doing it because it’s what the café down the road did?’” Nolan says.

“At the end of the day, many café owners haven’t realised how much of their bottom line is getting eaten away by these platforms. We need to get back to some of the basics.

“It’s great that a lot of people are ‘pivoting’, but if you don’t understand where you’re pivoting to, you’re just going around in circles.”

Nolan says for cafés, a do-it-yourself approach to marketing, like free mailing lists and loyalty programs, can help make sure they are reaching the right audience.

Social media can be a valuable tool, but only if used correctly.

“It’s important to have that presence and people are on their phones now more than ever. We use social media quite aggressively as well, but you need to think about where you’re based. Depending on the demographic, people in your fivekilometre radius might not be on those platforms,” Nolan says.

“It’s all well and good to have a beautiful Instagram page with lots of followers, but if you’re not reaching your actual customers, it’s almost pointless. A lot of cafés out there wouldn’t have a clue how to contact a customer that comes in every day.”

He adds that there are platforms out there that are helping cafés gather that information, suggesting Mr Yum as one of them. With consumer behaviour likely to be very different post-COVID-19, that insight will be more important than ever.

“A lot of the sales tactics of these current platforms are geared just to the benefit of the customer. But we need technology that’s mutually beneficial to the customer and the café,” Nolan says.

“As much as I want to see a resurgence of people going to cafés, people have adapted to touchless ordering and online menus, and I can’t see them rushing back to lining up in the city shoulder to shoulder. The industry will change, and cafés need to understand and only adopt the technology that will help them as a business move forward.”

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The big five Celebrating its fifth anniversary in 2020, Milklab looks back at how the brand has grown and the changing face of dairy alternatives and coffee.

The Milklab team celebrating its launch in 2015.

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offee usually plays a small role in fifth birthday parties – fuelling parents through the festivities – but for Milklab, it was the centrepiece. In 2020, the dairy alternative brand is celebrating the fiveyear anniversary of its launch with its customers and partner cafés.

Among the celebrations, Milklab has profiled the coffee industry members who contributed to the development of the range on its website and social media.

“Milklab was built off collaboration, it’s important to us that we continue to highlight the efforts of the people who helped create Milklab, so we can continue to grow with them and the industry,” Milklab Assistant Brand Manager Melissa Swinscoe says.

“Milklab was the first Australian brand to specifically design a plant-based milk range for coffee. In the last five years, the growth of both Milklab and the plantbased industry has been phenomenal and

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there is definitely so much more room for growth in this booming sector. We’re really proud of the loyal following we’ve developed, and we’re excited to continue to innovate for them.”

Prior to 2015, Melissa says there were few high-quality substitutes to traditional milk for people that were lactose intolerant or preferred a plant-based alternative, and that Milklab thought it could provide a better option.

“We wanted everyone to have access to quality plant-based coffee and we understood that this was a huge area for growth,” she says.

“Milklab was truly created from collaboration. We collaborated with baristas, café owners, Q Graders, and roasters to discuss what they wanted to see in the industry and what consumers were demanding. Our team worked with these collaborators to then innovate Milklab.”

This deep level of collaboration was key to Milklab making sure it was designing the right products and

communicating in the right ways to its potential userbase. The brand also arrived just as the plant-based movement was about to explode.

“Consumers were demanding a high-quality dairy alternative range, which offered great taste and a creamy mouthfeel, so they could enjoy a quality plant-based coffee,” Melissa says.

“Baristas tell us that our range is easy to texture and stretch. Milklab is a high-performance range of alternative milks, which don’t coagulate or split, they’re creamy with a beautiful, decadent mouthfeel, and a taste that compliments the intensity of espresso.”

When Milklab first hit the market, its range included five products: almond, soy, coconut, lactose-free, and dairy. It introduced macadamia milk to its range in 2018, as well as a double-sized twolitre variant of its most popular product, Milklab Almond.

“At this time, many baristas told us that they were now using more almond milk than other plant-based milks,

including soy. Some cafés are now even using close to, if not more, almond milk than dairy. Introducing Milklab Almond in a two-litre format was found to really support their needs, especially in high volume establishments,” Melissa says.

“Milklab Almond is the highest seller in the portfolio, and according to the Square Australian Coffee Report, almond milk coffees account for approximately 55 per cent of plant-based milk coffee orders. We continue to also see growth across Lactose Free, Soy, Macadamia and coconut [milks] in our portfolio.”

Melissa says the plant-based milk sector has ballooned over the previous five years and is expected to still increase by about 16 per cent annually until 2025.

The plant-based revolution isn’t exclusive to Australia either. Milklab has been able to extend its reach to several international markets – including SouthEast Asia, China, New Zealand, and even South Africa – with requests from as far as Europe, the Middle East, and North America.

“Internationally, ‘Australian Made’ is associated with high quality. There is great demand for our range from various global markets looking to better their alternative milk offering. Globally, consumers are demanding better quality milk for coffee,” Melissa says.

The Australianness of Milklab, which was developed for and in the country, has also been important to the uptake of its milks. With the many issues Australia has faced in 2020 – from bushfires to COVID-19 – Melissa says supporting locally-produced, Australian Made products has never been more important.

“More than ever before consumers want to follow brands which support their interest in ethical consumerism.

They want to follow food brands which produce environmentally sustainable foods and fairly support the farmers who grow the ingredients. We’re proud that our ingredient sourcing and our manufacturing is fair, ethical and supports the industry,” she says.

“Consumers also tell us that they love that Milklab is Australian made and that they’re supporting jobs in Australia.”

The dairy alternative market is not the only one that has risen in recent years. Interest in coffee, especially specialty and high-quality offerings, has sprouted alongside it. While some cafés are doing it tough due to COVID-19 restrictions, that desire for quality from consumers hasn’t gone anywhere.

“Australian’s interest in specialty coffee has grown significantly and there are so many incredible roasters

“CONSUMERS ALSO TELL US THAT THEY LOVE THAT MILKLAB IS AUSTRALIAN MADE AND THAT THEY’RE SUPPORTING JOBS IN AUSTRALIA.” Across the country. As the industry has grown, we’ve seen a variety of trends with roasting and preparing coffee,” Melissa says.

Even larger coffee chains have upped their coffee game, included the milks and dairy alternatives they’re serving with their coffee. Milklab has recently partnered with the likes of McCafé, Muffin Break, and Jamaica Blue to bring their dairy alternatives to a wider audience.

“A lot of our consumers have told

us that ‘quality coffee is now more accessible’ thanks to coffee chains such as McDonald’s now ranging Milklab Almond and Milklab Lactose Free in many McCafés too. Ordering through the drive through makes it so much easier to get a great coffee, at any time, day or night,” Melissa says.

With these chains promoting Milklab as a high-quality alternative, these partnerships have boosted the visibility and awareness of the brand, which Melissa says is to the benefit of independent cafés serving its milks.

“A lot of baristas tell us that their customers request Milklab by name because they’ve tasted it elsewhere and loved it,” she says.

“We’re seeing a shift where consumers are now looking to specifically choose their milks as well the coffee brand when they visit a café.”

Looking ahead to the next five years, Milklab will continue collaborating with the industry to provide solutions to new trends, tailored to coffee.

“We’ve got lots of exciting activity on the horizon and have had significant consumer feedback about what’s important to them and what they want to see next,” Melissa says. “We’ve got a very exciting 2021 planned.”

For more information, visit www.milklabco.com

Milklab added macadamia milk to its range in 2018.

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INDUSTRY PROFILE

Set to bloom InterAmerican Coffee Australia brings a roaster’s perspective to green bean buying, which it’s now sharing with roasters across the country.

I

nterAmerican Coffee Australia opened its doors earlier this year under the guidance of General Manager Daniel Vella. As a part of the world’s leading green coffee service group, Neumann Kaffee Gruppe (NKG), the InterAmerican Coffee model has worked well in the United States and Europe due to its focus on specialty coffee and flexible service. NKG also saw potential for it Down Under.

“For a long time, NKG had an interest in opening a business in Australia, but in order to set it up, it was important to find the right team that can execute the idea and get it started,” Daniel says.

“Early last year, I connected with one of its directors and we started the conversation. It was a meeting of minds and we had the same vision. When we met Rudy [Huemer] we knew we had the right blend of industry expertise and passion and kicked off from there.”

“There’s a coffee for every palate,” says Rudy, a mantra he shares with the InterAmerican Coffee Australia team as the green bean trader’s Quality Manager and licensed Q grader. “Some people enjoy a complex cup of coffee while others like a consistent espresso blend across the

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year. We are excited to provide coffees for everyone as long as everybody along the way can benefit from it.”

Rudy brings a background in coffee roasting and was fortunate enough to work with very different customers, selecting lots and designing coffees from supermarket blends all the way to world coffee competition winners.

“From a roaster’s perspective, every coffee that is selected should meet a clear and often multi-layered purpose, whether it’s flavour profile, price point, component synergy, availability, brewing equipment, and so on… I use this invaluable experience in our dayto-day coffee selection process and in my interactions with both roasters and producers,” he says.

“Responsible sourcing and basic respect of human rights and decency is close to our hearts, and anybody who’s worked in the industry knows how complex coffee production is. We collectively ought to be progressive in our approach to coffee sourcing, and as such, we are really excited to bring you our first lots produced with the support of our NKG Bloom initiative.”

NKG Bloom aims to improve the

livelihoods of coffee farmers, strengthen NKG coffee supply chains and ensure the healthy future of coffee via a sustainablesourcing initiative, designed to positively impact 300,000 coffee-farming families in more than 10 coffee-producing countries by 2030. Rudy says NKG Bloom is not a quick fix, but a long-term investment and commitment to the weakest of those involved in the green coffee chain. It aims to do so via a combination of field-based educational efforts, real-time mobile technology, and the industry’s first impact banking initiative.

While InterAmerican Coffee Australia is a local business that acts autonomously and independently, the NKG network connects it with an international supply chain of exporting businesses in producer countries like Brazil, Colombia, Costa Rica, Honduras, India, Kenya, Mexico, Peru, Papua New Guinea, and Tanzania, as well as a management team in Ethiopia.

“Australia is a really exciting market because of the fast rate of change and innovation. There’s a lot of room to explore different coffees and work in different origins,” Daniel says.

“It’s perfectly aligned with a company like ours that can offer a broad

range of origins and services.”

He adds that this network minimises the traditional risks associated with shipping coffee and provides InterAmerican Coffee Australia and its customers with peace of mind that coffee will be consistent, high quality, and landing reliably.

“The coffees we have on offer feature profiles that we have developed with our export partners and growers with Australians’ tastes in mind,” Daniel says.

“We’re not just buying coffee by looking at the price we can get today and what we can sell it for tomorrow. We are taking a long-term approach and building a range with products our customers can rely on. If they buy a Brazil with a specific profile, they can expect the same coffee to be available next year, whether or not they’ve made a booking and locked the stock away.”

This is just one way InterAmerican Coffee Australia has made its service as flexible as possible for coffee roasters.

Rozelle, just west of Sydney’s CBD was chosen as its headquarters due to the large number of roasters in Sydney who can visit in-person and may wish to pick up a bag of coffee on short notice.

“Interstate locations are definitely in our plans. In the near term, we will be looking at warehousing options, and in the longer term, the establishment of sales offices and labs in other capital cities as we have done in Sydney,” Daniel says.

“We wanted a location where people could come to choose their coffee, cup and taste with us, and take it home on the spot.

Service and flexibility are really important to us and this has been really appreciated especially by the smaller roasters.”

The site includes a fully functional quality lab with all the equipment necessary to carry out quality inspections before buying a coffee, such as moisture, bean density, and water activity. The lab features the first of Probat’s innovative new electric roasters in the Southern Hemisphere and an espresso machine so green coffees on offer can be roasted and tasted as they’ll be served.

“It gives real-life experience. A Brazil blender may not be the most exciting coffee to cup, but it is still critical for customers and shows its true colours when sampled in the right context,” Daniel says.

Rudy adds that this is an important service for smaller or newer roasters, who need to make more deliberate decisions with less experience.

“Usually, coffee roasters might get a 40-gram sample to cup and make the buying decision based on what they’ve tasted one time on the cupping table. For new roasters, that can be quite daunting or difficult. We are offering customers the

ability to experience the coffee the way it would taste in the café, so they have the confidence they are making the right decision,” Rudy says.

“Because of this, we are also offering assistance with roast profiling and espresso blend development. We don’t just want to sell roasters the coffee, we want to establish partnerships that are a win-win for everybody. Our commitment doesn’t simply stop at the sale of the bag.”

While InterAmerican Coffee Australia has put a lot of effort into the services it can offer to small-to-medium and local roasters, it has the capability and logistics partners to service those that are interstate and on a larger scale.

Daniel says setting up a new business in the middle of the COVID-19 pandemic provided its fair share of challenges, but it also gave them the time to reflect on and refine the products and services it can offer.

“We’ve been able to be more deliberate about what our plans are,” he says.

“This is the second crisis I’ve worked through. When the Global Financial Crisis hit, there was a huge concern about what

would happen to coffee consumption, and likewise with this year. But coffee has proven to be very resilient and demand is already rebounding. I’m optimistic about the future for coffee in Australia.”

With InterAmerican Coffee Australia starting to firm its footing, Rudy says the business is looking at how it can share and promote certain origins to the coffee community. Papua New Guinea in particular is one country where the trader sees huge potential.

“We have tasted some coffees that are absolutely outstanding. There are truly some diamonds in the rough,” he says.

“Some lots have staggering Ethiopian or Kenyan-like characteristics to them, and we really want to bring awareness to these coffees. Papua New Guinea is a producing country that is often overlooked because of its coffee production history, but it’s definitely improved over the last decade and we really want to bring this to the forefront.”

For more information or to organise green coffee samples, visit www.interamericancoffee.com.au

The InterAmerican Coffee Australia team.

Clockwise from the top: Daniel Vella, customer support specialist Patricia Riley, and Rudy Huemer.

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INDUSTRY PROFILE

Communication is key Riverina Fresh tells BeanScene how it walks the walk when it comes to quality control and commitment to its café and farming partners.

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aste and consistency are huge considerations to the specialty coffee industry, so when Riverina Fresh received two or three comments about an unusual flavour profile coming from its milk in July, the dairy supplier sprang into action.

“Like all businesses, we get consistent feedback from our partners on our products. Every now and again, we get a complaint or comment that requires investigation. Typically, with a fresh product issues mostly relate to an interruption to the cold chain or storage,” Riverina Fresh CEO Rob Collier says.

“In early July, we received a small number of calls from café partners within 48 hours with similar feedback about a grassy flavour from some of our milk.

It wasn’t hugely objectionable, and was only in a small amount of product, but it was certainly enough to cause concern.

We take any feedback about our products seriously and want to understand it. It’s actually helpful that we have partners and customers so focused on their own quality and consistency that they picked it up and took the time to communicate to us.”

Riverina Fresh tested the retention samples it keeps from every recently manufactured batch of fresh milk and undertook sensory testing at refrigerated and heated temperatures. The refrigerated product was as expected, but in the heated product – typical of texturing in a café – they found a small number of samples that ranged from a weak to noticeable grassy or slightly “off” flavour. This helped explain why feedback had mainly been from cafés and not from consumers who more often consume milk cold.

“We make several batches of milk each day and reviewed all of our retention samples from over a week and a half of manufacturing. Most of the milk was fine, so the challenge was figuring out why a flavour change was only evident in a small

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Riverina Fresh attributes its consistency and performance to a strong quality team.

amount of product and was not consistent across batches.” Rob says.

Riverina Fresh quickly ruled out anything going wrong at the café end, during the supply chain, or in its own plant. “We were confident the affected bottles had nothing in common from a distribution or handling perspective and the flavour wasn’t typical of a break in cold chain, light exposure, or being left outside a refrigerator too long,” Rob says.

“The quality team reviewed release testing data and undertook some additional analysis of the milk and were confident there wasn’t any contamination of any kind. It was 100 per cent fresh milk.”

Finally, Riverina Fresh turned to the farm level to identify the cause of the odd taste. With all of Riverina Fresh’s producers being based in the broader Riverina region – there is typical consistency in their products due to factors like similar regional climate, herds, feed, and farm operations.

Rob says the quality team were aware of seasonal and feed changes impacting

the flavours that come through in milk but had never experienced this specific flavour. After testing samples of milk direct from the farm, Riverina Fresh felt its scope narrow.

“What confused us initially is that the milk coming in on one tanker will be from four or five different farms. It looked like we had only a few farms’ milk with this unusual flavour, but when you mixed it with milk from our other farmers, it was mitigated so there was a minor or limited impact,” Rob says.

“We collected separate milk samples daily from all our individual farms for lab and sensory testing. It was through these we started to isolate the unusual flavour in some of the milk.”

The flavour appeared across a few individual farms but not on all days, so Rob says there were two key questions to answer: what is causing it? And how to mitigate it?

“We had all this milk coming in from farm that we needed to utilise, but we needed to ensure it was completely fit

for purpose and to our usual standard,” he says.

Riverina Fresh spoke with individual farmers about what changes were taking place on farm and specifically whether there had been changes to the cows’ diets.

It discovered that, due to early spring-like weather, most of their farms had quickly transitioned the majority of their diets to predominately fresh feed. In isolation, this was not unusual at the beginning of spring.

However, this early spring was taking place in typically winter months after two or three consecutive years of drought. A lot of the feed for cows had been supplemented by brought-in fodder because farmers weren’t able to grow enough fresh grass and crops on their own properties.

“It has been relatively warm with good rainfall, so grass and crops have jumped out of the ground. Cows’ diets have moved very quickly from predominately stored feed and grain to fresh new seasons’ silage and grasses. These include rye grass, clover, oats, barley and canola supplemented with hay,” Rob says.

While Riverina Fresh believed the fast transition to new seasons feed and cows taking a few days to become used to change in diet was a likely underlying cause, it didn’t explain the variability they were seeing across individual farms.

“The strange taste in a small amount of milk still wasn’t fully explaining it, because most of the farms have the similar feed and are doing the same things, but we were only getting the unusual flavour from some of them and only some of the time,” Rob says.

“It turned out there were one or two feeds that were common across the affected batches as well as the timing of consuming the feed. We were literally able to line up the days the cows grazed on particular feeds on days immediately after rainfall [when the feed was particularly fresh] with the days we were getting a milk impact. To make it more complicated, the flavour impact was more pronounced when the cows grazed the grass right down to the stems.”

This explained why milk from the same farm was different on different days.

All in all, it took Riverina Fresh about two weeks from the first customer enquiry until it found the issue, gathered the information, and communicated it to the affected café partners. “By day two or three we had a pretty strong theory and then it was just about the team working with our farmers to prove it,” Rob says.

“Our farmers played an important role in helping to identify the common factors causing the issue and they were also able to adjust their feed combinations slightly to address the issue.

“The cafés who made contact were first of all happy that the problem was isolated and had come right, but were also appreciative that we dug into it and were able to provide a pretty detailed analysis and explanation of what had occurred.”

With an early spring providing a muchneeded leg up to Riverina Fresh’s farmers, Rob says they are hopeful the good weather continues, so they can recover from the recent years of drought.

“I had a Zoom call with our farming partners recently. They only had a bit of time available because they were out cutting new season’s silage 20 hours a day.

They want to get it off and into storage as quickly as possible” Rob says.

“It’s been a positive start to the season on the farm and the outlook is cautiously optimistic. But it’s still early and much depends on a warm and wet spring to allow farmers to grow enough feed to replenish the significant shortfall from the last three years. I think that challenge is typical across much of the country.

Despite only a few bottles affected and to varying degrees, Rob says it was important Riverina Fresh fully understood the situation so it could maintain the consistency of its milk, especially with a core market as discerning as specialty coffee.

“One of the great synergies between fresh milk and coffee is that you’re working with a natural product, with plenty of variables, and trying to keep its ‘natural essence’ while delivering a consistent flavour and functional performance,” he says.

“So much detail goes into the production of our milk that any small change along the supply chain, even down to what the cows eat in the field, will be noticed. It’s the attention to that detail and the strong relationships we have from farm through to café that helps us ensure the quality is consistent throughout the year.”

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

Farmers of the Riverina have experienced an “early spring”, giving high hopes for the rest of the season.

Riverina has built relationships with its producers that are as strong as its café customers.

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INDUSTRY PROFILE

The people’s brand BeanScene speaks to Cafetto customers who have supported the brand over the past 15 years thanks to its commitment and passion to the industry it serves.

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hen contacting some of the businesses Cafetto holds longstanding relationships with, all of them shared two things in common: a wonderful portrayal of the man behind the brand, Managing Director Christopher Short, and they all proudly claim to be “one of the first” Cafetto customers.

“Chris and I go way back,” says Matthew Galea of Suntory Coffee Australia.

“Chris approached myself and Murray Takle, then Espresso Mechanics Customer Service Manager. Chris was launching the Cafetto brand into the market [as a cleaning solutions manufacturer] and came to visit our office in Seven Hills.

Little did Chris know we were having some issues with our supply of coffee cleaning tablets from another supplier that kept breaking down. Chris happened to say: ‘I have a solution for you if you would care to try our products.’ So we did, and have never looked back.”

Equipment supplier Espresso Mechanics started using Cafetto’s range at its warehouse. It also included it with the sale of any commercial range of traditional and super automatic machine.

“The product is outstanding. It’s reliable, it does what it’s meant to do, and most of all it’s Australian made,” Matthew says.

“As our economy navigates through a recession, it’s vital for us to partner with local business to help improve the livelihood of Australian families, and recover our economy and the Australian coffee industry.”

On a personal front, Matthew says it’s Cafetto’s brand loyalty to customers and Christopher’s can-do attitude that have seen the companies maintain their relationship.

“From the first day we met, nothing has been an issue for Chris and his team working with the Suntory group on supply and new product development,” Matthew says.

When Phillip Di Bella, Chairman of Di Bella Group of Companies, started

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Di Bella Coffee in 2002, he was on the lookout for a product that cleaned coffee machines. Back then, it wasn’t a top consideration for many people, he says.

“Using the right equipment and maintaining equipment cleanliness was about education. Chris and I worked closely, and we built a strong relationship, even over a few wines,” Phillip says.

Like Christopher, Phillip started Di Bella Coffee as a ‘one-man band’. Over the years, he has watched Christopher and his team grow the Cafetto brand, while he nurtured his own coffee empire.

“Chris and I share the same philosophy. We’re about people, being present in what we do and our values align,” he says.

“Cafetto is a professional brand and the team are outstanding in what they do. There’s a real science behind their work. What I love is how open they are to innovation and their mindset of building products based on customer needs. They reach out to people like myself to ask: ‘what’s working, what’s not, and what do customers want?’”

Phillip says the most successful Cafetto product to him, aside from its EVO backflushing cleaner, is its milk cleaning

Christopher Short (right) has attended and supported industry trade events for the past 15 years, in his iconic bright blazer.

products, especially the one designed for super automatic machines and the home barista range.

“So many people can blame the equipment when things aren’t tasting right, but it’s important to look after the equipment they’re using, and Cafetto gives home consumers that option,” Phillip says.

Charles Stephens of Espresso Company Australia (ECA) first came across the Cafetto brand at the Rocks Aroma Festival in Sydney. In those “early years” some 15 years ago, Charles set up his stand with a trestle table, backdrop, and “some other” brand of cleaning product on display.

It didn’t take long before a man walked up to Charles and exclaimed: “what have you got that on your stand for?”

Christopher brought over a box of his own cleaning products, took the ‘others’ down, and left them on the stand for the remainder of the event.

An importer of mainly Italian-made coffee equipment, at the time, Charles had no idea there was another brand of cleaning solution made a lot closer to home. He laughs about their initial tongue-in-cheek experience, but says it

Julie and Christopher Short have been long-time supporters of the Melbourne International Coffee Expo.

“CAFETTO IS A PROFESSIONAL BRAND AND THE TEAM ARE OUTSTANDING IN WHAT THEY DO. THERE’S A REAL SCIENCE BEHIND THEIR WORK.” was that very meeting that started a terrific relationship and friendship.

“Cafetto is a brand that’s synonymous with clean espresso machines,” Charles says. “At ECA, we are obliged to promote good cleaning practices to everyone who has ever purchased a domestic Rocket and VBM espresso machine for their home via our network of specialty coffee retailers and roasters over the past 20 years.”

Inside each machine box is a Cafetto starter pack of eight little tablets, much like a Panadol Blister Pack of Cafetto group head backwashing solution.

Charles has also introduced Chris to the Italian manufacturers of Rocket Espresso machines, who have embraced the Cafetto brand.

“Cafetto is the only product you need for effective cleaning of your espresso machine, grinder, and milk jug,” Charles says. “It’s great for cleaning the inside of a bean hopper. Regular backwashing of the machine’s group head is also critical as it

becomes clogged with sugars and oils that harden as time goes by. This can be hard to break down, but a clever product like Cafetto will always do the trick.”

Pre-COVID-19 lockdown when industry events were held almost monthly around the world, Charles says Christopher would be a welcome face at most international trade shows he would attend.

“Chris is a professional, old fashioned, and ethical operator who values relationships. Chris puts people first, product second,” Charles says. “To see the growth of the company, and of the Cafetto name internationally, has been terrific. I’m patriotic too. In fact, I don’t think there’s any reason for any other Australian to not use an Australian product like Cafetto.”

Across the ditch to our Kiwi friends, the word “Cafetto” is synonymous with coffee cleaning equipment, but it wasn’t always so.

Chris White, Director of Altura Coffee Co, says when he first started his roasting business in Auckland, the coffee industry was a small market with limited options of products, including cleaning agents.

Back in 2004, he was working with Carl Sara who, at the time, had entered the New Zealand Barista Championship. Chris told him that if he won, he’d accompany him to the World Barista Championship in Trieste, Italy. He did, and on their way over, the pair stopped by Sydney for the Hospitality Live trade show where they stumbled upon the Cafetto booth.

“There was Chris, standing in his now iconic bright green blazer. I introduced myself and told him about my business.

Chris was just starting out and told me he was keen to get some traction for his brand over the ditch. So, we become Cafetto’s first New Zealand customer,”

Chris White says.

“Many suppliers don’t often take the time to understand the industry they market to, but Chris couldn’t be more involved. He’s been a major supporter of our business, and of the New Zealand specialty coffee industry, sponsoring the New Zealand Barista Championship and its Roasters Guild.”

At the roastery, Altura Coffee Co includes 100-gram samples of Cafetto espresso machine cleaner with each commercial machine it sells. As of late, Chris says the increase in domestic machine sales means a new demographic is becoming familiar with the Cafetto range.

“We’ve sold out of our domestic machinery and have done more training with home users about how to get the best from the coffee equipment they’ve dug out of the garage. As a result, we’ve sold so much more Cafetto cleaning products to the domestic market,” he says.

In particular, Chris says the Cafetto Organic Espresso EVO and Brew Clean are the most popular sellers for traditional espresso machine cleaning, followed by Grinder Clean.

“The quality of Cafetto’s products and service has been second to none. What’s most impressive is that Chris believes in his product. He understands your wants and needs. If you make a suggestion or product recommendation to him, he’ll go and create it for you. Chris always says, ‘yes, we can do that’. He’s always thinking of new products that can improve the equipment we work,” Chris says.

“It’s been a great relationship the whole way along – long may it continue.”

For more information, visit www.cafetto.com

Cafetto has built a reputation for its reliable products that deliver what the industry needs.

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Image credits: Peter Bennetts

INDUSTRY PROFILE

Full circle Langdon Coffee Merchants on becoming the interface between the supply chain and the customer and opening its doors to the Melbourne coffee community.

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angdon Coffee Merchants (LCM) Founder Chris Langdon encountered coffee beans numerous times when sourcing herbs and spices overseas for fifth generation familyowned business Langdon Ingredients.

Green beans weren’t on the suppliers list, yet Chris found himself drawn to the fascinating and sometimes perilous journey these beans made from some of the most remote regions on Earth.

“As I got to know different coffee traders, I came to realise what a specialised industry coffee is – particularly if you want to provide something that’s going to impress Australian roasters,” Chris says.

“The traded commercial end of the coffee market was already well serviced in Australia, but I felt like there was a need for consistently high-quality beans that could be used by specialty roasters, but equally, satisfy premium commercial roasters who are just as passionate about using exceptional beans.”

Chris knew that if he were going to associate the Langdon name with coffee, the business would need absolute focus and expertise to reach the quality standard Australians demand. That’s why in 2015, he launched LCM as a

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completely separate business to sister company Langdon Ingredients, and hired Guy Wilson as the company’s trader and leader into this new world.

“When I went for my interview at Langdon’s Derrimut office [17 kilometres west of Melbourne’s central business district] I saw a sophisticated operation.

I knew Langdon was a successful entity and I was hoping it would apply the same commitment to trading coffee. And it has,” Guy says.

LCM’s development has been a gradual build. Starting from scratch, Guy used Langdon Ingredient’s long-standing pedigree in food importing, storage, and product control, along with his background in international business trade and logistics, to get the business off its feet.

His first year was dedicated to building relationships with producers and roasters, and finding key differentiators in what is considered a mature market.

“Coffee is a relationship business, both from a supplier point of view at origin through to the roasters you interact with in the marketplace. You can have a great product but if you don’t have good relationships, it’s challenging,” Guy says.

“The other thing about the market here is that it’s diversified over the last five years. A lot of commodity trade

houses have opened, but Langdon has a portfolio approach to our suppliers based on variety and supplier relationships.

We’re not an agent for a global brand.

We look for people to work with us who align from a moral, ethical and sustainable point of view.”

Guy describes LCM’s web of suppliers as a “tapestry” from different origins around the world. At the time of print, Guy was looking forward to the results of Brazil’s current harvest, late harvest arrivals from Honduras, Guatemala, and Ethiopia, as well as recent harvest from Burundi, Rwanda and the Northern region of Peru, Cajamarca. Guy says Cajamarca producers cup profiles exhibiting elevated yet balanced levels acidity and stone fruit sweetness.

Also appealing is LCM’s strong relationship with Karl Wienhold of Cedro Alto, a coffee farming collective in Colombia. Karl has created a new standard for transparency, in which he discloses farmer production costs through milling and export costs.

“The new age of specialty roasters is lifting the veil on pricing information and making it accessible to the roasting and consumer community,” Guy says.

“People want to know if producers are being looked after as key stakeholders

of the product, and for that reason we’re proud to work with Karl because of his transparent approach.”

In today climate, Guy says consumers aren’t just looking for an ethically sourced product, but value for money.

“We understand cafés are doing it tough right now. Demand is shifting. I think roasters are looking for a balance between the best coffee they can get that is sustainable and allows them to be competitive in the marketplace, which by no means equates to less quality,” Guy says.

“It’s about understanding the market and adjusting as an importer. We know that expensive and super high-end coffees are probably being used in less volumes than they previously were. We may engineer our portfolio accordingly, but roasters still want variety and to work with an importer that has a quality focus.”

To aid roasters manage their costs and meet demand from home roasting enthusiasts, LCM has introduced LCM Selects, three-kilogram bags of green beans to give customers the flexibility to discover new origins without the commitment of buying in bulk. Chris and Guy hope this new initiative will encourage the development of microroasters in the coming years.

LCM aims to appeal to buyers of all sizes with a confidence in the product they’re buying, and trust that their green beans have been sourced sustainably and are rigorously quality tested.

“We’ve developed our capability out of origin with a multi-tiered approach, meaning we can buy price-sensitive volumes that allows us to be competitive to large-scale commercial roasters who are quality-focused, through to small bespoke specialty roasters looking for

something unique,” Guy says.

That focus begins from the moment the green beans arrive at Langdon’s Derrimut warehouse where they are stored in a temperature controlled, humidity-regulated container to guarantee optimum freshness.

Each shipment of beans undertakes a series of testing for moisture, bean density and defects before they are roasted, cupped, and data-logged with tasting notes. This all takes place at LCM’s new South Melbourne laboratory.

LCM moved into the 1940s factory in March 2020. The renovated headquarters features a state-of-the-art roasting and cupping facility as per Specialty Coffee Association standards. The new sensory laboratory, cupping lab, sample roasting room, office and coffee bar deliberately blurs the lines between work, science, and lounge.

“The coffee industry is dedicated to engaging with its customer base. They want to learn, they want to interact, stop by for a cupping and taste delicious coffee with you, and we believe we’ve created the perfect place to do that here in Melbourne,” says Guy. “Now we can be an accessible ‘coffee hub’ for the Melbourne coffee community.”

Langdon Founder Chris says the move now “completes the circle” on a heritage that started 168 years ago by his greatgreat-great grandfather, Henry Joseph Langdon. A former merchant captain with the East India Company, Henry migrated to Australia to supply the goldfields with imported goods like tea, gins, soap, shovels, and coffee. The new LCM laboratory is just a couple of kilometres from where Henry first unloaded his goods.

“I think Henry would have a chuckle

The new South Melbourne facility is designed to be an accessible hub for Melbourne’s coffee community.

LCM’s new venue features a roasting lab and state-of-the-art cupping facilities.

at the fact that we are now not only supplying roasters Australia-wide, but we are sending beans back to his hometown of London,” Chris says.

Thanks to the foundation of Langdon Ingredients, LCM has a footprint in New Zealand and a chapter in the United Kingdom. It is also looking at further Australian expansion, with Australian Specialty Coffee Association Brewers Cup competitor and current Southern Region Champion David Train taking the LCM branch to South Australia.

As LCM grows, Guy looks forward to expanding the business and continuing to work as a storyteller and advocate for the farmers he so closely works with.

“We’re riding this wonderful and exciting journey. We’re bringing interesting coffees to the market and are excited to be a destination point for roasters no matter their size, origin, or quality needs,” Guy says.

Chris adds that he’s eager to keep building LCM’s momentum and the foundations for multi-generational relationships with coffee producers.

“I’d love to think that as we grow, we can also help our producers build resilience and prosperity for their families and communities in the years to come,” he says. “[And] as soon as the COVID-19 restrictions are lifted, we can’t wait to welcome all members of the coffee community who share our passion for quality.”

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

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INDUSTRY PROFILE

Aluminium – the coffee capsule endgame Coffee Capsule Co. offers Australian coffee businesses the ultimate in premium single serve capsules.

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rapid shift in the coffee market this year has seen roasters look at the ways they share their coffee with the end consumer.

With many people stuck inside due to government restrictions, more and more have turned to making their morning coffee at home, with options like capsules appealing to those looking for ease of use and convenience.

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Coffee Capsule Co. (CCC) is one of Australia’s leading contract packers of Nespresso® compatible coffee capsules, offering a comprehensive range of single serve coffee capsule solutions. Its Director, Joe Pagano, tells BeanScene coffee capsules have come a long way in the last few years, with improvements in quality, technology, and sustainability.

Continuing a tradition of innovation, CCC is now proud to offer premium aluminium capsules alongside other capsule formats, which include a certified compostable capsule, all supported by a range of value-added services.

“The aluminium capsule solution is one of the biggest breakthroughs the industry has seen in recent times. Since Nespresso® compatible capsules launched about eight years ago, this has been the end game. Only in the last six to eight months have economic and technological developments aligned to allow nonmultinationals to offer them,” Joe says.

He adds Australian and international specialty brands are coming to the realisation that, with the right partners, their coffee delivered in capsule format can translate into a quality product they can be proud to offer their consumers for home consumption. “This realisation is driving growth and conversion of specialty roasters to the single serve format,” Joe says.

“CCC is committed to driving growth in the format and ensuring the longterm viability of the Australian coffee capsule market by providing a worldclass Australian owned and operated manufacturing solution. The company has been built on the back of a combined 30 years of industry experience and focuses on offering Australian retailers and coffee brands an unrivalled range of value-added

products and services.”

Operating out of a manufacturing and R&D facility in Sydney, CCC provides the single serve capsule market with a world-class contract manufacturing service, new product development, and long-term sustainability solutions.

“Our manufacturing facility is state of the art, with capacity to supply all of Australia and New Zealand’s private label and contract packing requirements,” Joe says.

“We are a private label manufacturer and don’t have our own brands, which means 100 per cent of our attention goes to our customers’ brands and delivering complete satisfaction to them. We cover the full range of customer requirements across all price points and value propositions.”

Developed by Capsul’in Pro, Joe says CCC’s aluminium capsules are engineered to deliver the highest quality coffee experience possible.

“Our aluminium capsules provide quality and freshness in an attractive range of colours and styles. Aluminium is infinitely recyclable, and CCC is working with recycling companies to enable our partners and their customers access to closed-loop, return and recycling programs,” Joe says.

“CCC understands its corporate and social responsibilities and has invested in an end-to-end closed-loop recycling program for our customers, with an eye on meeting the Australian Packaging Covenant Organisation 2025 sustainable packaging targets for reuse, recycling, and composting.”

He says these initiatives have enabled CCC to offer brands and retailers the opportunity to extend their offering with fresh, locally roasted beans in a range of Nespresso® compatible capsule formats.

“CCC’s priority is to deliver a quality, local, and customised coffee experience for its customers and Australian consumers. Customers want locally made, fresh, and high-quality coffee capsules, and it’s our mission to deliver the best product to them in the face of a flood of cheap, imported brands that have no consideration for Australian tastes and roast profiles. Australian coffee is some of the best in the world and we understand what it takes to deliver the highest quality in the cup,” Joe says.

Over the past eight years, single-serve capsule solutions have been one of the fastest growing categories in the coffee sector, which Joe attributes to consumer demand for choice, convenience, and quality. Sustainability has also become a major focal point in recent times.

“The challenge has been to meet consumers, coffee brands, and retailers’

expectations around price, performance, positioning, and sustainability, and to deliver on these expectations by offering a high-quality product across the different capsule types on offer,” he says.

CCC’s consistency and quality across three capsule styles – aluminium, compostable, and plastic – ensures its customers that whatever style of capsule they choose, performance will be first class.

“ALUMINIUM IS INFINITELY RECYCLABLE, AND CCC IS WORKING WITH RECYCLING COMPANIES TO ENABLE OUR PARTNERS AND THEIR CUSTOMERS ACCESS TO CLOSED-LOOP, RETURN AND RECYCLING PROGRAMS.” “We understand that the result in the cup is only as good as our industry knowledge and experience, back-end support, infrastructure, and rigorous quality program,” Joe says. “Quality is achieved by managing the entire production process from end to end in a controlled environment. In addition, we hold all the necessary quality and compliance certification that ensures chain of custody and compliance from delivery

of raw materials through to dispatch of finished products.”

To reach the highest standard with every production batch, CCC pays “microscopic attention” to the balance between grind, weight, and extraction.

Extensive quality assurance testing during production ensures consistency from cup to cup.

“Our quality assurance systems are globally certified and are one of the most robust in the world. We have a team of technical specialists, including compliance and quality assurance officers, with years of experience in coffee and capsule production, to ensure that the very highest standards are maintained,” Joe says.

“One thing we know is that the landscape is continually changing, and we have to be flexible and ready to meet any challenge.”

One such example has been the impact of COVID-19 on coffee market dynamics, which Joe says has created a shift to more home-based consumption. “Brands that previously have not had a capsule offering are realising it’s more critical than ever to have capsules to enhance their product offering in the “new normal”. They’ve come to realise both the commercial value of the format and consistently high-quality product that can be achieved,” he says.

Another has been demand for both aluminium and certified compostable capsules over the past 12 months.

“We foresaw this trend early and are now uniquely placed in the Australian market to offer all three formats. In international terms, our product offering is in line with the world’s best,” Joe says.

CCC’s 12-month strategic plan includes the launch of other exciting formats, with a focus on adding more sustainable offerings to its portfolio.

“We believe it is our responsibility to be constantly innovating and delivering the very best solutions to our customers,” Joe says.

“For both domestic and global partners, large or small, we’re able to offer a range of solutions and services that hit whatever part of the value matrix they are targeting. Our vast industry knowledge across coffee, packaging, marketing, and logistics, help our partners add value to their brands and put them on the road to success in the coffee capsule category.”

For more information, contact info@coffeecapsuleco.com.au *Nespresso® is a trademark of Societe de Produits Nestle SA. The Nespresso® trademark is used in relation to this product in a descriptive capacity only and not to indicate the origin of this product.

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CELEBRATING 5 YEARS In 2015 MILKLAB® was developed in colLABoration with foodies, baristas and farmers across Australia to create the best barista milk in the cafe industry!

Throughout the last 5 years we’re proud and thankful to have been embraced globally and become Australia’s #1 foodservice exclusive alternative milk brand for coffee. THANK YOU to all our colLABorators and loyal customers for your support of MILKLAB® over this time – you have all helped shape MILKLAB® to be what it is today.

To celebrate this milestone, some of our original colLABorators will be showcased in a biography series on the MILKLAB® website across August and September highlighting their journeys and the changes they’ve seen in the Australian coffee industry over the past 5 years, including:

Muki Yeung is an icon of the Australian coffee industry. From starting out as a McCafe and Gloria Jean’s barista she is now working in an industry dream job as a Specialty coffee trader at origin, in Kenya.

Danny Andrade is an industry powerhouse. Danny’s thirst for knowledge has seen him receive many accolades, including being a 2019 WCE certified World Barista Championship World Judge and 2019 World Tea Brewers Cup Champion... and many more!

Sharon Jan is one of the most influential and successful icons in the Australian coffee industry. As a food technologist, Q grader, competition judge and an ‘Eleonora Genovese Women in Coffee’ title holder her contributions to the industry and to MILKLAB have been vast and impactful.

To learn more about their incredible journeys and the inspiring journeys of other MILKLAB© colLABorators visit www.milklabco.com ORDER TODAY

milklabco

1800 646 231

enquiries@milklabco.com

the best coffee deserves a better milk

TECHNOLOGY PROFILE

The engine room Brewtech Founder Craig Milton speaks to BeanScene about engineering a specialty coffee business from the depths of his garage, the importance of workplace culture, and mapping out a path of expansion as a brand specialist.

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hen Craig Milton started coffee machine service company Brewtech in 2015 as a one-man show from his Melbourne home, he never could have imagined the growth trajectory this humble service company would undertake.

Craig bought the cheapest van he could to start collecting and servicing coffee machines. He recalls David Makin of Axil Coffee Roasters as his very first customer, installing the roaster’s first espresso machine on the bench of its Hawthorn venue.

Before long, Craig took over the garages of his two next door neighbours and employed technicians Scott Curtis and Steven Lay to join the team. It became such a tightknit group that when Craig’s eldest son drew a family picture for school, Scott and Steve were included.

That model of unity and approach to

The Brewtech team embraces a culture based on family principles, trust, and respect.

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work with a sense of humour, respect, and trust, is the culture Craig has instilled and retained at the heart of the business as it’s grown.

“Culture is everything, as are our relationships, which are at the heart of who we are at Brewtech,” Craig says. “Our customers and suppliers are an extension of our family. I’ve never lost a customer, or a staff member, and I hate it when someone refers to me as ‘the boss’. We’re just one unit working towards a common goal by taking a humble, honest approach.”

A chef by trade, Craig came to Australia from England 16 years ago on a working holiday visa and never left. When funds ran out of the backpacker’s account, Craig worked as a delivery driver for Veneziano Coffee Roasters before trying his hand at cleaning coffee machines.

“I started to learn more about how coffee machines work and how they

are put together. Eventually I had the opportunity to build a business out of it. I remember going out to one of my first jobs because there was a fault with a machine, and I swapped out every part until I found the one that was faulty. I’m a problem solver, that’s what I do,” Craig says.

“I work hard to get your first job, then I earn your next one. It’s about winning business based on trust.”

Craig’s ability to problem solve has seen Brewtech evolve into one of the industry’s most exciting service prospects.

In 2018, Craig moved the business into the Kensington premises where it now operates, giving his grateful neighbours their car spaces back. From there, Brewtech conducts services, preventative maintenance checks, customisation, and travels throughout Victoria for espresso machine installation, service, and repairs.

“You name it, we do it,” Craig says.

Thanks to a newly launched app,

Ben Missen, Anthony Burke, and Gary Wood run the Queensland arm of Brewtech.

customers can view a live calendar to book a Brewtech technician visit at the touch of a button, be notified as the job progresses, and as it’s completed. It’s a service Craig describes as “Uber for machine repairs”.

Servicing makes up the majority of Brewtech’s regular work, which, preCOVID, involved working on about 120 machines across the road and workshop.

However, Craig says customisation requests continue to spike in popularity.

“Ten years ago, no-one did it. Having the machine alone was enough of a statement. But now it’s a fantastic way for customers to personalise a machine to a café and help make it different to all the others on the street. People like Dan [Schonknecht] of Specht Design and Pantechnicon in the US really helped open up the customisation market and drive it. It’s exciting to carry that movement and get creative,” Craig says. “We will do literally anything you can think of – adding colour, removing panels, exposing parts, even modifying parts of the machine to work differently.”

Brewtech’s growth has been rapid in the past three and a half years. The service company now has 13 staff members and this year, became the official service partner of La Marzocco espresso machines, a formal partnership that Craig is thrilled to solidify.

With the businesses being close friends and working partners for years, this collaboration is an exciting step forward in end-to-end service for espresso machines in Australia.

“It’s a family bond that feels right.

We’re working together in our efforts to be there for the specialty coffee community of Australia,” Craig says.

He says La Marzocco machines are so well built that even if a 10- to 15-year-old

Brewtech services include customisation work to match machines to a café’s colour palette.

model was given a complete overhaul, it would leave the Brewtech warehouse operating as good as new.

“La Marzocco technology is built to last, yet so progressive in terms of its development from the classic workhorse that is the Linea Classic to the innovative KB90,” he says.

Brewtech stocks the full range of La Marzocco models, in addition to being an importer of Mahlkönig grinders and a Victorian distributer for Übermilk milk dispensers.

Continuing its year of growth, Brewtech expanded its services to Queensland in August. It has also employed its first technician in Sydney and is looking to further expand its team of professionals.

“We are so fortunate to have opened our Brisbane office, or ‘modest shed’, I should say. I’m thankful customers have jumped on board to support us so early on. It’s been good timing actually.

Our Queensland work has helped carry us through COVID when Victorian businesses have faced such heavy restrictions,” Craig says.

Experienced technicians Gary Wood and Anthony Burke, with fully qualified electrical contractor Ben Missen, run the Queensland arm of the business. “It’s our very own boy band,” Craig says. “The guys have done a terrific job, and now my fire is burning bigger than ever for more expansion.

“The goal is to establish a national service network, so that wherever customers are in Australia, they have full-service access for La Marzocco machines. We want to help provide an end-to-end solution.”

When it comes to customer wants and needs from their equipment, Craig relates firsthand. He and his wife Selina are the owners of adjoining concept espresso bar

Colab, which, similarly to the La Marzocco Café at KEXP in Seattle, rotates some of the country’s best roasters each month.

“For that one month, the roaster becomes an extension of our business,” Craig says. “We chose to apply this model to give back to the roasters who have supported us along the way from Axil to Campos, Veneziano to Industry Beans, and many more. We love that sense of community. Pre-COVID, we even hosted ‘meet the roaster’ events, sessions to learn about business ownership and held some awesome parties.”

Craig adds that the outpouring of community support during Victorian lockdown restrictions has been nothing short of overwhelming. Colab would usually attract city clientele but since the lockdown, 80 per cent of customers are new faces he’s never met before.

Craig is optimistic customer levels and service jobs will soon return to the high volumes they were pre-COVID and is excited about the opportunity Brewtech has to offer the Australian coffee market.

“I really do feel that we can be excellent, and it’s easy for us to do because we have the knowledge of one brand of machine in particular. We know the machines inside-out and have only the one brand of genuine spare parts, making us specialists not generalists,” Craig says.

“Working as a technician is hard work.

It’s not a 9am to 5pm job. It demands attention even if a call comes in after you’ve clocked off for the day with a beer in hand. But it’s definitely rewarding work, and I’m excited to work with my team as we grow into a national business.”

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

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TECHNOLOGY PROFILE

Loved by the world, made in Australia Australian coffee has a global reputation for its innovations in quality, and with the Nexus One espresso machine, Aremde is bringing that same regard to its manufacturing.

Aremde has represented Australian coffee and manufacturing well on the world stage.

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ustralia’s roasters and baristas may be at the top of their fields, but most of the country’s espresso machines are still designed, produced, and imported from overseas.

One of the few manufacturers to buck the trend and plant its flag firmly in Australia is Aremde, with each of its Nexus One espresso machines built in Queensland and its company headquarters in Brisbane.

Co-founder and Technical Director Geoff Michelmore tells BeanScene that being Australian is core to Aremde’s identity.

“All of the development and manufacturing has been done in Australia, and we’ve really pushed over the years to stay as Australian as possible. It’s very hard, but it’s what we’re very proud of,” Geoff says.

While Australian made, it took an international collaboration to bring the Nexus One to life. Starting in the Middle East several years ago, Muthanna Raqtan, Aremde Co-founder and CEO

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of food-service equipment business Raqtan, grew bothered with how an espresso machine puts a wall between the barista and the customer.

“The coffee business in general is becoming more of an interactive customer experience than a passive service process.

It troubled us that espresso machines were essentially boxes that hid the magic of making coffee,” Muthanna says. “We imagined a theatre where baristas could show their magic to an audience.”

While Netherlands-based architect and designer Rempt Van der Donk was in the region working on a new headquarters for Raqtan, Muthanna approached him with the task of making this dream a reality.

They became aware of the under-thecounter coffee machines that had sprung up in the market but felt this went too far in the opposite direction. “It opens up the bar, but it downgrades the espresso machine to something that looks more like a faucet more than something that produces great coffee,” Muthanna says.

“We wanted something more, that we

felt had the air, integrity, and outline of a classic espresso machine, but at the same time showed you everything.”

Rempt found the breakthrough solution while driving into work one day.

He was looking out the window when he realised that – a window – was what he had to create. He sketched the initial concept on his steering wheel, presented it to Muthanna, and the two went about finding the engineer to bring it to life.

“A friend in Italy told me of a guy he knows in Brisbane. I reached out to Geoff, and after a phone call he flew out to visit us. That was when the product became very Australian,” Muthanna says. “Geoff laid his eyes on it and said ‘this is what I want to do’. He stopped what he was doing, established Aremde in Brisbane, and we became partners in the company that he created.”

While Geoff himself was based in Australia, there were many reasons to manufacture the machine elsewhere. But with such a positive reputation overseas, not only for its coffee, Muthanna thought the investment would pay off.

“We felt Australia was the right place: the new world versus the old and traditional. It was not a logical decision, because it is so expensive to do anything in Australia, but it had the spirit,” he says.

“A lot of people visited, studied, or worked in Australia. For many of them, it is a romantic and beautiful place. I’m a distributor of Aremde as well as a partner, and when we say ‘Australia’ to our customers, especially if they lived there, they understand the rich coffee culture and would like to replicate it.”

Under the leadership of Geoff, Aremde was able to bring the concept into fruition and finetune it so the machine worked well for the baristas that used it. “We want you to be able to set your variables before making coffee and not have to worry about it again afterwards,” he says.

Extraction Artisan Coffee in Queensland was the first café to install the Nexus One.

After a prototype was built, Aremde invited several baristas to come in and offer feedback to make sure the machine performed to the level of those using it. This process led to many small improvements, including more visible group heads, larger and more receptive buttons, more flexible steam wands, barista lights in the work area, and a cooler surface area on the machine.

“Australians in coffee are very technical. They understand not just how to make coffee, but everything about it,” Geoff says. “They know the right questions to ask and we put a lot of time into making sure the machine performs to meet their expectations.”

In November 2018, the Nexus One was officially launched at the renowned Gallery of Modern Art in Brisbane, and from there, started it exciting journey around the world.

Thanks in part to its ‘Australian made’ aspect, the Nexus One has caught on well overseas, with significant demand in Asia, Europe, and the Middle East. The espresso machine has also turned heads at several trade shows in, including the 2019 Melbourne International Coffee Expo and World of Coffee in Germany, winning a Best New Product Award at the latter.

Aremde also picked up two prestigious Australia’s Good Design Awards in 2019 for design and engineering.

“We felt validated by the traditional market, because those judges had to go against their instinct when they chose

Aremde, because we fly in the face of so many set rules in the coffee culture,” Muthanna says. “The experts recognised that this is how an espresso machine should look.”

Another important recognition of the Nexus One was its distributor in China, JasBlu, securing the bid for it to be the official machine of the Chinese Barista Championships for the 2020/2021 season. Muthanna says this shows how strongly JasBlu and the Chinese Barista Championships feel the Nexus One could impact the local market.

“In a competition, what do you want to see? You want to see the theatre of making coffee. The judges and spectators want to see the barista making coffee, but they struggle to because the machine is designed against it,” he says.

“The traditional market is so focused on technology that, in a way, it’s at the expense of design. You end up with a machine that works well only for the barista. We think the machine can work fantastically for the barista and the customer ordering the coffee.”

Geoff says cafés that installed the Nexus One have told Aremde it changed how they interact with customers.

“People are coming back because they enjoy seeing the coffee being poured and the process of making it. They feel like they’re part of it,” Geoff says. “The machine is for sites that are going to push the boundaries of the café, restaurant, or hotel, and it’s really going to improve the

overall design. People gravitate towards the coffee and they want to see the machine in all its glory. It’s like a piece of art inside the café.”

Aremde introduced its second product, the Modus One, not long after the Nexus.

The under-counter system stores takeaway and dine-in cups, which are warmed with repurposed and consistent heat from the boiler. Muthanna says this is just one more way Aremde invites customers into the world or coffee making.

“There is so much mess on top of the bar and we need to make it clean.

A theatre does not have so many walls between the performer and the audience,” he says. “All of our products are around removing the clutter. You will ‘see’ less with more from Aremde.”

Once COVID-19 restrictions are lifted and Australia once again opens its borders, Muthanna hopes cafés will be able to greet travellers with an Australian-quality coffee produced with an Australian-made machine.

“Australia is a place people visit from around the world, and we’d like people to go back with the experience of a great coffee from a great machine that they saw all around Australia,” Muthanna says.

“There are certain images that get engraved in your mind when you visit a place, and we want the Nexus One to be an innovation icon of Australia.”

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

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TECHNOLOGY PROFILE

From Milan to the outback The Anfim SP II+ grinder was born through a combination of Italian tradition and expertise and Australian innovation and terrain.

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f you ever happen to be exploring Italy and stroll along Via Bernardino Verro in Milan, you will catch the surprisingly intense aroma of freshly ground espresso.

But as you follow that seductive smell to find the café inviting you to sit down and enjoy a sip of a traditional Italian espresso, you’ll instead be greeted by the doors to number 33. Behind that unassuming façade is the headquarters of espresso grinder manufacturer Anfim.

The waft of espresso comes from fully assembled machines being put through final quality tests to ensure they will produce no less than perfect results for clean, sweet, and balanced cups.

Italy, the birthplace of espresso, is home to many of the most prestigious manufacturers of espresso equipment.

As such, Anfim has had its fingers on the pulse of espresso culture since its early beginnings. Anne Krahmer, Head of Global Marketing for Anfim and Hemro

Group, says the brand has always been an active member of the International Speciality Coffee barista community.

“Anfim helped shape new trends and quality standards for that tiny aromatic hot beverage that finally set out to conquer cafés and espresso bars all around the world,” Anne says.

“In Milano, almost every café is using an Anfim grinder. Over the years, it spread through Italy, but due to the small size of the family business, we didn’t raise international awareness until the 1980s.”

Since the company started in 1932, originally under the name Anfin, Anne says the brand has stood for and by its motto: “Milan is our origin, espresso is our tradition, grinding is our passion”.

Anfim’s grinding expertise, grown over the decades, was multiplied when it joined the Swiss-based Hemro Group in 2012.

Hemro Group is also home to the German premium grinder brand Mahlkönig, the Swiss shop grinding expert Ditting, and

The Anfim SP II+ uses a sensor instead of a manual button to activate the grind.

China’s young and dynamic grinder manufacturer HeyCafé.

“Beside Italy, Anfim had a really strong presence in Australia and Korea but didn’t have an international network,” says Ross Quail, Sales Director South Asia and Australia.

“Joining Hemro Group provided Anfim with access to a dedicated marketing department and research and development hub. But being a small family-owned company, it brought with it very close relationships with its partners, and it’s awesome to get that level of market feedback and involvement.”

Anfim compliments the Hemro espresso grinder portfolio with its own unique and Italian grinders. The brand has a special focus on consistency and performance over high volumes of espresso drinks, like those served in Australia. “The result is an unmatched combined portfolio of grinding solutions that meets any individual set of requirements,” Ross says.

Anfim has also benefitted from the partnership as the official espresso grinder sponsor of the World Latte Art Championships since 2015, providing its star product, the heavy-duty Anfim SP II. “By sponsoring local events and barista competitions, Anfim fosters its relationships with baristas all around the world,” Anne says.

BETTER TOGETHER

The original Anfim SP II sits proudly on coffee bars across Australia.

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While Italian at heart, Anne says Anfim’s most valuable source of inspiration to innovate and develop its grinders is the passionate baristas, roasters, and retail partners the brand closely cooperates with across the globe.

Ross says through this collaboration,

Anfim’s espresso grinders are adaptable to the individual requirements of different markets.

“Espresso lives where baristas and guests meet: at the bar,” Ross explains.

“That’s why laboratory testing alone could never create a genuinely perfect espresso grinder. If we want to make a real difference, improve the barista’s workflow, and not least, the guest’s best possible flavour experience, we need insights from the real everyday feedback at the espresso bar.”

Thanks to this continued collaboration with the global coffee market, Anfim has launched its latest grinder, the SP II+, in 2020.

Accompanying the product development was Anfim’s long term retail partner Espresso Company Australia.

The team in Sydney has been distributing Anfim espresso grinders, alongside other professional coffee equipment, for more than 20 years.

Ross says Charles Stephens and Salvatore Savarino of Espresso Company Australia bring a wealth of expertise in both coffee machinery and the Australian specialty coffee industry. They have provided valuable insight to Anfim’s product development team on numerous occasions, going back to the concept phase of the SP 450, the predecessor of the SP II. “The foundation of any long-lasting relationship is to rely on what has been established while embracing the new on every single day,” Charles says.

“We are very proud and happy to collaborate with the team at Anfim.

It is always great to see new ideas for improvements being translated into actual product updates or even into completely new innovations. Working with such a passionate engineering team is pure pleasure.”

ON THE GRIND

The Anfim SP II was designed to feature quality and efficiency at high volume cafés and espresso bars and has become a top choice for busy environments. Despite being a “workhorse”, Ross says it is known to produce a clean flavour with optimal sweetness and perfect balance.

The Anfim SP II+ shares many details with the original. Its 75-millimetre titaniumcoated burrs are paired with a dual fan system to maximise and retain flavour and minimising heat emissions while under high demand. The step-less grind adjustment and user-friendly software with a precise timer – adjustable by increments to onetenth of a second – ensure accurate dosing.

Salvatore of Espresso Company Australia has found an interesting way of framing the SP II: “I see the same

The Anfim SP II is made for espresso, which is why Italy, Australia, and Korea in particular have embraced the grinders.

challenges that need to be managed in a work environment of the café with the Australian outback. You are looking to minimise heat and environmental dusty ingression. Not quite the perfect conditions for any technical appliance, are they?

However, the new features of SP II+ are dealing with exactly that. We continue development on our challenges to enhance its reputation of a great experience in the espresso cup.”

The re-designed SP II+ features are yet another detail to adapt to the rough terrain of an “outback-like” café. On the new model, the mechanical start/stop activation switch is replaced by a durable proximity sensor that stays unaffected by even the most intense use during peak hours. Ross says it is the first espresso grinder on the market to include this type of sensor.

“The sensor recognises when the portafilter is placed in the holder and starts the grinding process,” he says.

“During busy periods, the barista is moving quickly and may slam or force the portafilter into the holder. Over time and demand, this can cause wear and tear on the activation switch, so we’ve replaced the button with a sensor – encased within the metal body – to prevent this from happening.”

The considerations for flavour and high demand output were the driving force

behind the Anfim SP II+, but the product development team used the opportunity to improve the grinder’s safety parameters too. Following and even exceeding current Australian and international safety requirements, additional safety switches were placed under the hopper and behind the spout. These switches stop the grinder immediately once either is removed.

“This was especially important for larger coffee chains. The change in staff is a lot more often than an independent café, so they need to make sure the grinder is as safe and easy to use as possible,” Ross says.

The Anfim SP II+ made its debut on Australian shores in September. Anne says it was an obvious choice with the grinder so well suited to the local Australian speciality coffee market.

“The volume of coffee is very high, in smaller cafés and larger chains, and our Australian team and partners were so heavily involved. We are proud to be this close with our partners and have this relationship with them,” Anne says.

“What it takes to create the perfect espresso grinder is just as true to brew the perfect shot – bring expertise, experience, and passion together, genuinely enjoy the process, and strive to exceed your own expectations.”

For more information, visit www.anfim.it or www.espressocompany.com.au

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TECHNOLOGY PROFILE

The Victoria Arduino Eagle One is stylish on the outside and environmentally conscious on the inside.

When less is more André Eiermann on how Victoria Arduino’s new Eagle One machine will help café owners create a more sustainable business – environmentally and economically.

L

ike many people in lockdown, André Eiermann has had a lot of time to reflect. Living in a cabin high in the Swiss Alps, waiting for his Visa to permit him into Australia, the

André Eiermann says sustainable choices are everyone’s responsibility.

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2017 Swiss Barista Champion and Victoria Arduino brand ambassador sees more mountain goats and cows on his daily runs than he does humans. The grass is green and the air is crisp. But what if it wasn’t?

What if in 10, 50, or even 100 years, the generations to come faced a world devastated by pollution, extreme climate change, and never-ending drought?

André is passionate about leaving a legacy of sustainable choices, and it starts with the coffee industry and our impact within it.

“When we look at the carbon footprint of coffee, we automatically think of origin and the environmental impact of production, from high usage of fertiliser, pesticides, water, and fuel. That equates to 55 per cent of carbon emissions, according to a Product Carbon Footprint Analysis conducted by an international coffee roaster on the entire coffee value chain,” André says.

But what is interesting, André adds, is that the second largest contributor, at 36 per cent is the impact of consumption, driven by the volume of water and energy required to brew coffee at home or in a coffee shop. Seven per cent of carbon dioxide emissions are a result of the production line, and 2 per cent are from

the transport of coffee.

“I remember Professor Chahan Yeretzian [of the Coffee Competence Centre in Zurich] once saying to me: ‘if you want to improve something, you first have to measure the status quo.’

Therefore, once you understand how a machine contributes to emissions, then you can start working out how to fix it.

Everyone in our value chain is responsible for doing their part, and that includes us at Victoria Arduino as a machine manufacturer. We had a job to do too.”

Breaking down the environmental impact of coffee machine technology further, a Life Cycle Assessment (LCA), which quantifies the potential environment and human health impact associated with a product, found that 98 per cent of carbon dioxide emissions come from using a coffee machine or having it in idle mode.

Just 2 per cent is a result of manufacturing an espresso machine.

André says understanding the carbon footprint of a coffee machine is the starting point to reducing environmental impact.

As such, when developing the Eagle One, Victoria Arduino engineers carefully looked at the choice of new materials and how easily they could be transformed and assembled into a machine part, thereby

producing the least amount of carbon emissions. Before the machine entered the market, engineers even considered ways to recycle the materials once the machine’s life came to an end.

“The team were tasked with the challenge of creating a machine that had super high precision, was powerful, and maintained temperature stability while still being sustainable. This is what people in the specialty coffee world want. They don’t want to sacrifice much,” André says.

Victoria Arduino was able to establish new levels of energy efficiency with its NEO (New Engine Optimisation) engine, an instant water heating technology that operates only during in the extraction phase. NEO technology heats only the required amount of water needed for extraction to the exact temperature. This reduces energy-related costs and overall energy consumption of the machine.

André says a new compact constructive design with less internal systems also minimises environmental impact. This includes a smaller boiler made from stainless steel with new insulation that ensures less heat dispersion.

“Traditional espresso machines have quite sizeable boilers that require a large volume of water be heated to a certain temperature. Even standby mode uses a large amount of energy to maintain the water at the desired temperature, despite the machine not being physically in use,” André says.

The other contributing factor to the sustainability of the Eagle One is Victoria Arduino’s patented TERS (Thermal Energy Recovery System), which uses discharged water to pre-heat incoming water through a recycling method.

“TERS is very similar to what Formula

One racing cars use, as they have a kinetic energy recovery system. When you see a car breaking, it stores the kinetic energy from breaking that can later be used to accelerate again,” André says.

“In the Eagle One, when you purge the group head after extraction, the water is not wasted as it goes down into the drip tray. The TERS system uses the thermal energy of discharged water to pre-heat only the incoming water.”

The TERS system results in an 8 per cent saving on total machine energy consumption.

Additionally, the Eagle One comes with an auto-purge function which not only makes the workflow faster, but again, uses only the right volume of hot water to clean the group head. Nothing is wasted.

Thanks to a post-production LCA on the Eagle One, it was found to have 23 per cent less environmental impact than other devices in the same category.

When Victoria Arduino launched

“THE TERS SYSTEM USES THE THERMAL ENERGY OF DISCHARGED WATER TO PREHEAT ONLY THE INCOMING WATER.”

The Eagle One’s TERS system and NEO engine have resulted in 23 per less environmental impact.

Eagle One at HostMilano 2019, fans adored the machine’s stylish design.

But now more than ever, it’s what’s underneath the exterior that matters most.

Since March, Australian café owners and roasters have had their resources, finances, and patience stretched to the maximum. Every cost has been measured and every financial decision considered.

André says those operating in this new ‘COVID normal’ will need to make sustainable decisions going forward.

“The coffee shop business is extremely competitive. Making money is hard, especially in today’s climate,” he says. “So when you have more money in your pocket at the end of the day, as a result of using a machine that costs less to operate, and contributes a significantly less amount of harmful emissions to the environment, then it can only be a good thing. It’s beneficial for the café owner who is saving money on a daily basis, and it’s good for the planet.”

André says beyond the espresso machine, café operators should consider the impact of the circular economy and take a zero-waste approach to their operations. This includes questioning the carbon footprint of all shop equipment, from ice makers to air conditioning, and seeing if there’s a less impactful option.

Beyond the sustainable attraction of the Eagle One, André says the machine embraces all the qualities Aussie baristas desire in a high-end machine: a lower profile for better barista-consumer interaction – at a distance – and a new electronic steam arm with Victoria Arduino’s signature Cool Touch feature to steam at high pressure for a creamy foam.

“I know the Aussies love their milkbased coffees, so they should be excited about the Eagle One’s ability to perfect their flat whites and lattes,” André says.

He hopes to enjoy them in person soon when he heads up Victoria Arduino’s Experience Lab in Melbourne, set to open late-2020.

Until then, he hopes Australian customers can appreciate the Eagle One as a machine built with a strong environmental conscience, and sense of purpose.

“The resources we use today shouldn’t impact how people live in the future. We want our kids to enjoy the environment we share without global warming. It’s our job to take care of the planet,” André says.

“I’m proud that Victoria Arduino is playing its role, because every time you push a button on the Eagle One, you’re helping to save the planet.”

The Victoria Arduino Eagle One is available in Australia through Espresso Mechanics. For more information, visit www.espressomechanics.com.au

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TECHNOLOGY PROFILE

No smoke and mirrors With more roasters moving into residential and mixed-use neighbourhoods, VortX KleanAir Systems is helping to affordably clean up stack emissions while improving safety and consistency.

C

offee roasting can be a dirty, difficult, and sometime dangerous business.

But as appreciation for specialty coffee grows and consumers look for new and local roasters to explore and taste different beans, more people are trying their hand at the tough but romantic industry.

Ron Kleist, President of VortX Klean Air Systems, saw this himself while President of American roaster manufacturer Loring.

“One of the things I’ve seen in the 11 years I’ve been in the industry is that specialty coffee roasting is moving closer and closer to where their customer bases are. Even if their business is selling broadly on the internet, they want that strategic advantage of having their roastery close to those buying their coffee,” Ron says.

This has led to coffee roasters popping up in new neighbourhoods and locations, far from the industrial and inner-city suburbs where they first flourished. While this has helped make coffee more accessible, there is also an increasing demand on roasters to clean up their stack emissions, especially as they move into residential and mixed-use neighbourhoods.

“The last thing you want to do is upset your neighbours,” Ron says. “Roasters want to get in close, but they can’t do that while pouring out smoke and odour. If you’re stuck buying an afterburner for a little five- or 10-kilogram roaster, you get killed on your operating costs.

“The biggest problem the industry has faced is control of the roast process and second to that is emissions. Most roaster makers have taken big steps towards controlling the roast process, improving their technology and working with the likes of [roasting software] Cropster. Now, with VortX, they can dramatically reduce

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The VortX EcoFilter minimises smoke, odour, and CO2 emissions, while an afterburner can increase greenhouse emissions by as much as 500 per cent.

visible smoke and noxious odour.”

In 2017, Ron came across a wet scrubber – a device that uses water to remove particles or gases from exhaust streams – that would work particularly well in coffee. He approached friend, coffee farm owner, and Boot Coffee CEO Willem Boot with the concept and the two partnered to bring the concept to life.

Their brainchild, the VortX Ecofilter, has introduced the water-powered cooling system into a conventional roasting cyclone, allowing roasters to precipitate

out chaff, smoke, odour, and volatile organic compounds (VOC) from their exhausts. The water vapour captures the remaining droplets and particulates, bringing them down the cyclone and out the filtration system.

“We’ve hot-rodded a cyclone,” Ron says. “Over the last three years, we’ve gotten great responses from our customers and learned a lot about how to further control our process and make it easier for other people to understand and implement it.”

This system has enabled roasters to set up shop in neighbourhoods that were previously off limits. White Horse Coffee in Sutherland, New South Wales, was the first Australia roaster to take up the VortX EcoFilter, with Vanguard Coffee living up to its name as the first to install it in New Zealand in September.

Ron says Aharon Coffee in Beverly Hills, California, provides a great example of the neighbourhoods in which roasters can now open. “If you go one block down to Rodeo, there are multi-million-dollar homes with owners who never want to smell that coffee being roasted,” he says.

“We’ve even heard from a couple of our customers that, after installing the VortX, the neighbours would turn up and ask ‘did you go out of business? You’re not roasting anymore,’ because they couldn’t smell or see it.

“If they were roasting with nothing to mitigate smoke and odour, they can cut those emissions by 80 per cent or more with a properly installed VortX.” The VortX Ecofilter is powered by an electric high-pressure pump, which Ron estimates costs about 25 cents an hour to run in Australia. This is significantly cheaper than gas-powered afterburners, which burn about 29 kilowatt-hours (Kwh) of natural gas per 100,000 British thermal units (BTU). Ron says a small afterburner with a 300,000 BTU burner will consume 87 Kwh at a cost of almost $9. So, a conventional afterburner for a one-bag roaster can consume up to 290 Kwh and cost almost $30 per hour in gas.

Ron says the savings even extend to labour costs, without compromising on safety and roast quality.

“With the VortX, you won’t have a stack or cyclone fire, and if there’s a fire in the roaster, it will be confined. That’s because the cyclone and stack stay clean all the time. You should inspect it once or twice a year to be safe, but our oldest customers have had their units in place for three years now and have never had to scrub out their stack. The benefits of that go far beyond labour savings,” he says.

“A big challenge for the roasting community is that airflow changes as contamination builds up in the ducting.

You don’t want smoke to be sitting in your drum for any long period of time and if you’re using an afterburner, lighting it can suck air through the roast chamber too fast. Then you’re losing heat. With a VortX, you have more consistency because you’re able to evacuate the air in a consistent manner.”

Current Ecofilters are in use on roasters ranging from five- to 50-kilogram batch sizes. Ron says it only takes five to 15 minutes per day to maintain and clean

“IF THEY WERE ROASTING WITH NOTHING TO MITIGATE SMOKE AND ODOUR, THEY CAN CUT THOSE EMISSIONS BY 80 PER CENT OR MORE WITH A PROPERLY INSTALLED VORTX.” it, drain the water, and clean out the chaff.

VOC levels in the water from the VortX are below any known toxicity threshold, so the water is safe to repurpose for garden irrigation or pour down the drain.

“I’ve cupped the water before and it tastes like barley tea. I wouldn’t drink it regularly, but there’s nothing poisonous.

In fact, it contains nutrients that can be used on a garden,” Ron says. “The chaff itself is compacted, so instead of a big bag of light, fluffy chaff, you have a few nutrient-dense chaff bricks that are easily sold to nurseries.”

The next step for VortX is to make the Ecofilter work for a roaster of any size.

Ron says discussions are underway with roaster manufacturers on how to effectively apply this system on roasters up to 120-kilogram in batch size.

“These larger roasters still need to have to have a cyclone, so if they can buy a VortX in place of a conventional cyclone and get rid of enough smoke and odour that they don’t need an afterburner, they could save a lot of money while saving the environment,” Ron says.

“When I first brought this idea to Willem, he said ‘yes’ immediately because of his commitment to environmental responsibility. He owns farms in Panama and is struggling as all farmers are with changes in the global climate. Every little bit we can do as people within coffee to slow down climate change benefits the millions of coffee farmers arounds the world.”

For more information, visit www.vortxkleanair.com or contact info@vortxkleanair.com

A water powered cooling system precipitates out chaff, smoke, odour, and volatile organic compounds.

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M E L B O U R N E I N T E R N AT I O N A L CO F F E E E X P O

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ONE PLACE, ONE TIME, ONE EVENT WHERE THE COFFEE INDUSTRY CAN R E I G N I T E FAC E-TO - FAC E B U S I N E S S .

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PROUD PARTNERS

ROASTERS DIRECTORY

Roasters Directory 2020 Introducing the seventh edition of BeanScene’s roasters directory featuring more than 900 Australia and New Zealand coffee roasters.

W

hen BeanScene set out to gather a comprehensive list of roasters throughout Australia and New Zealand, given the current climate, we didn’t expect the response nor the volume of roasters who would be quick to participate in what has become an annual tradition. In fact, our representation in this year’s directory listing is our biggest yet at just over 900 roasters.

“This volume represents a demand from customers across the country, and a strong increase of roasting as a profession,” BeanScene Editor Sarah Baker says. “It’s been a challenging year for our industry, however, we hope this volume of roasters remains over the next 12 months as businesses begin to recover from the economic impact of COVID-19. In the meantime, we hope this listing will be a valuable resource to our readers.”

Since BeanScene started this annual directory in 2014, we’ve noticed a lack of data on our roasting landscape. As such, this year 254 roasters participated in the optional and anonymous survey to provide a more quantitative look at their buying habits, volume, operation, and impact from the coronavirus.

Of the roasters surveyed, the majority said they roasted for the purpose of wholesale accounts at 83 per cent.

Responses with multiple options were allowed. The next highest tier at 66 per cent roasted was for online, followed by 60 per cent for cafés, and 59 per cent for retail. A small percentage roasted for supermarket, filter, ready to drink, contract, and franchise.

The majority of respondents described their type of roasting as “specialty” at 80 per cent, followed by “premium” at 12 per cent, and 6 per cent as “commercial”.

When it came to volume, responses were varied. The most common response

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was between 100 to 500 kilograms weekly at 27 per cent, followed by 23 per cent between 1000 to 5000 kilograms.

Eighteen per cent roasted between 500 to 1000 kilograms, 11 per cent at 10 to 50 kilograms, 9 per cent between 50 to 100 kilograms, 4 per cent between 5000 to 10,000 kilograms, and 2 per cent roasted more than 10,000 kilograms per week.

When asked if this volume had changed in the past 12 months, more than half of respondents said “yes, it has increased”. Twenty-six per cent said their volume had stayed the same, and 21 per cent said it had decreased.

Half of the roasters surveyed said they were trading as normal during COVID-19. Forty-nine per cent said at “restricted capacity”, but not one answered “temporarily closed”.

In the past month, 39 per cent of roasters said they had increased their attention to the online market. Nineteen per cent said they hadn’t “pivoted” into another market category, while 15 per cent did to wholesale, 5 per cent turned their attention to both the café market and contract roasting, and 3 per cent to the supermarket market. Two per cent looked into the ready to drink sector, and less than 1 per cent at filter.

With retail coffee on the rise, 84 per cent of respondents said they would charge between $10 to $20 for a 250gram bag of whole beans. Just 7 per cent less than $10 and 3 per cent said greater than $20.

The highest response for the median wholesale price of coffee per kilogram was $20 to $30 at 54 per cent, the exact same response from our 2019 survey.

When asked if they would consider increasing the price of coffee in the next 12 months, more than 62 per cent of respondents said “yes”.

When it came to values, what was impressive to see is a resounding response of more than 70 per cent of roasters citing quality as their top valued trait. That response far outweighed the other options of sustainability, the second highest priority, followed by transparency then brand awareness.

*The 2020 Roasters Directory is compiled of opt-in participants and verified venues. If you missed out or need to update your details for next year’s directory, please email sarah. baker@primecreative.com. For full survey results, visit beanscenemag.com.au.

HAVE YOU INCREASED YOUR ATTENTION ON ANY OTHER MARKET WITHIN THE PAST YEAR? 5.69%

ANSWER CHOICES

RESPONSES %

Cafe

5.69

Wholesale

15.45

Franchise

0

Contract

5.28

Supermarket

3.25

Retail

8.13

Online

39.84

Ready to Drink

2.03

Filter

0.41

No

19.92

19.92% 15.45%

0.41% 2.03% 5.28% 3.25%

8.13%

39.84%

Whether you own three cafÊs or run a chain – we focus on roasting coffee to your custom specifications, so you can focus on building your business.

ROASTERS DIRECTORY 2020 ACT • Barrio Collective Coffee 59/30 Lonsdale St Braddon ACT 2612 0423 100 814 barriocollective.com • Braddon Brew 2/27 Lonsdale St Braddon ACT 2612 02 6223 2001 braddonbrew.com.au

• Two Before Ten 68 Bandjalong Cres Aranda ACT 2614 0475 210 111 twobeforeten.com.au

• Antilles Coffee 32 Regans Rd Tamworth NSW 2340 0427 622 272 antillescoffee.com

Bay Coffee Roasters 2/214 Military Rd Neutral Bay NSW 2089 1300 767 754 baycoffee.com.au

• Veneziano Coffee Roasters 24/125 Lysaght Street Mitchell ACT 2911 venezianocoffee.com.au

• Aroma Coffee Roastery 43-45 Carrington Rd Marrickville NSW 2204 02 9693 1009 aromacoffee.com.au

• Beancraft 11/9 Foundry Rd Seven Hills NSW 2147 beancraft.com.au

NSW

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

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

• Cosmorex Coffee 47 Kembla Street Fyshwick ACT 2609 02 6280 7511 cosmorex.com.au

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

• Highgate Lane Coffee Roasters 27 Eyre St Kingston ACT 2604 02 6260 7263 highgatelane.com

• a.k.a. Coffee 22 Rausch St Toongabbie NSW 2146 0406 969 099 akacoffee.com.au

• 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 Fyshwick ACT 2603 02 6162 3321 onacoffee.com.au • Red Brick Espresso 6/161 Newcastle St Fyshwick ACT 2609 02 6285 1668 redbrickespresso.com.au • Seven Miles Coffee Roasters 23 Whyalla St Fyshwick ACT 2609 1300 132 507 sevenmiles.com.au • The Hospitality Store 5/21 Genge St Canberra ACT 2601 02 6262 7700 thehospitalityshop.com.au

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• Abstract Coffee Roasters PO Box 882 Surry Hills NSW 2010 0405 055 899 abstract.coffee • Adore Coffee Roasters 26 Fariola St Silverwater NSW 2128 02 9877 5552 coffeegalleria.com.au • Alfresco Coffee 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 • Ameru Coffee 22 Grove St Earlwood NSW 2206 0416 537 998 amerucoffee.com.au • Anchorage Coffee 3/167 Prospect Hwy Seven Hills NSW 2147 1800 849 335 anchoragecoffee.com.au

• Art of Espresso 35 Main St Young NSW 2594 02 6382 1151 artofespresso.com.au • Arte Coffee 21 Leeds St Rhodes NSW 2138 02 9807 6034 artecoffee.com.au • Artificer Coffee 547 Bourke St Surry Hills NSW 2010 artificercoffee.com • Artisti Coffee Roasters 3/11 Craft Cl Toormina NSW 2452 02 6653 1182 artisti.com.au • Aslan Coffee 1 Council St St Peters NSW 2044 0488 827 526 aslancoffee.com.au • 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 • Barefoot Roasters 1A Lateen Ln Byron Bay NSW 2481 0430 316 066 barefootroasters.com.au • Barrel One Coffee Roasters 22 Orchard Rd Brookvale NSW 2100 0408 431 864 barrelonecoffee.com

• Black Drum Roasters 18 Carnegia Pl Blacktown NSW 2148 1300 433 335 blackdrumroasters.com.au • Black Market Roasters 24 Cadogan St Marrickville NSW 2204 0414 924 685 www.blackmarketroasters.com.au • Blandi Coffee 43/172 Milperra Rd Revesby NSW 2212 02 8090 8120 blandicoffee.com • Blind Man Coffee by Two Chaps 122 Chapel St Marrickville NSW 2204 02 9572 8858 twochaps.com.au • Bliss Coffee Roasters 1/37 Shipley Dr Rutherford NSW 2320 02 4932 7740 blisscoffeeroasters.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 • Bonnie & Clyde Coffee Roasters coffeeoutlaws.com.au • Botero Coffee Roasters 275 River St Maclean NSW 2463 02 6645 5541/1300 540 337 botero.com.au

• Bassett Espresso NSW 02 9332 1617 bassettespresso.com

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

• Bay Beans Coffee 548 George St Sydney NSW 2000 0428 555 535 baybeans.com.au

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

WWW.HAVANA.C0.NZ

ROASTERS DIRECTORY 2020 Bravo Coffee 3/314 Hoxton Park Rd Prestons NSW 2170 02 9560 7930 bravocoffee.com.au • Brawn Trading Company 15/12 Mars Rd Lane Cove West NSW 2066 02 9420 0186 gourmetgold.com.au • Brew Ha Ha Coffee Roasters Catherine St & Piper St Lilyfield NSW 2040 02 9560 0778 m.facebook.com/ BrewHaHaCoffeeRoasters • Brewtown Coffee Roasters 6-8 O’Connell St Newtown NSW 2042 02 9557 4908 brewtownnewtown.com.au • Bun Coffee 15-17/1A Banksia Dr Bryon Bay NSW 2481 02 6680 9798 buncoffee.com.au • Byron Bay Coffee Company 169 Broken Head Rd Newrybar NSW 2479 02 6687 1043 byronbaycoffeeco.com.au • Caddies Coffee & Tea 20 Carrington St Lismore NSW 2480 02 6621 7709 caddiescoffee.com.au • Cafeina Roasters and Community Roast 46/3 Kelso Cres Moorebank NSW 2170 0403 113 539 cafeinaroasters.com.au • Caffe Coffee 9 Ferngrove Pl South Granville NSW 2142 07 5591 3242 rfg.com.au • Caffe DM 177 Great North Rd Five Dock NSW 2046 0411 747 750 caffedm.com.au • Caffe Migliore 20/3 Box Rd Taren Point NSW 2229 1300 137 696 caffemigliore.com.au • Caffe Molinari 5/207 Young St Waterloo NSW 2017 02 9698 0080 molinaricoffee.com.au

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• Caffé Regale www.cafferegale.com.au • Campos Coffee 1/16 Baker St Banksmeadow NSW 2019 02 9316 9032 camposcoffee.com • Capricorn Coffee Roasters 6 Smiths Ln Glenorie NSW 2157 0414 989 789 • 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 Lambton NSW 0403 560 779 cherryseedroasters.com

• Coffee DRs 9/25-29 Hunter St Hornsby NSW 2077 0423 671 222 coffeedrs.com • Coffee Guru 7/3 Box Rd Taren Point NSW 2229 02 9531 7381 coffeeguru.com.au • Coffee Guy PO Box 6325 Baulkham Hills NSW 2153 1800 067 619 thecoffeeguy.net.au • Coffee Masters of Australia 18/57A Rhodes St Hillsdale NSW 2036 02 9311 3245 coffeemasters.com.au • Coffeecaps 441-443 Victoria Street Wetherill Park NSW 2164 02 7208 7676 Coffeecaps.net.au

• Circa Espresso 21 Wentworth St Parramatta NSW 2150 circaespresso.com.au

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

• Coffee & Co Roasters 880 Princes Hwy Tempe NSW 2044 1300 433 335 coffeeandco.sydney

• Collective Roasting Solutions 42/112 McEvoy St Alexandria NSW 2015 0423 908 484 crs.business

• Coffee Alchemy 24 Addison Rd Marrickville NSW 2204 02 9516 1997 coffeealchemy.com.au

• Colombian Connection Coffee 16 Buckley St Marrickville NSW 2204 0420 440 155 colombianconnection.com.au

• Coffee Bean Shop C01/1 Campbell Pde Manly Vale NSW 2093 0428 555 535 Coffeebeanshop.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 • Coffee Capsule Company Suite B, Level 1, 441- 443 Victoria St Wetherill Park NSW 2164 422570854 coffeecapsuleco.com.au

• Daily Grind Coffee Company Unit 1/9 Bergin St Gerringong NSW 2534 0406 407 953 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 Woodstock St Mayfield NSW 2304 0403 367 473 darks.com.au • Delano Specialty Coffee 85 Montague St North Wollongong NSW 2500 1300 335 266 delanocoffee.com.au • Deluca Coffee 1631 Botany Rd Banksmeadow NSW 2019 02 9695 7679 delucacoffee.com • Di Bartoli Coffee 647 Botany Rd Roseberry NSW 2018 02 9389 9892 dibartoli.com.au

• Crave Coffee 72/20-28 Maddox St Alexandria NSW 2015 02 9516 1161 cravecoffee.com.au

• Di Bella Coffee 11 Hoyle Ave Castle Hill NSW 2154 1800 332 163 dibellacoffee.com

• Crema Coffee Garage 62 Broadmeadow Rd Broadmeadow NSW 2292 02 4969 7422 cremacoffeegarage.com.au

• Di Lorenzo Caffe 33-35 Marrickville Rd Marrickville NSW 2204 1300 486 684 dilorenzocaffe.com

• Crema D’Oro 1A Norfolk St Killara NSW 2071 0411 160 170 cremadoro.com.au

• Di Pacci Coffee Company 97-99 Chapel St Roselands NSW 2196 02 9758 0760 dipacci.com.au

• Custom Coffee Brands 260 Nolan St Unanderra NSW 2526 02 9620 5000 customcoffeebrands.com

• Dimattina Coffee 705 Parramatta Rd Leichhardt NSW 2040 0408 215 790 dimattinacoffee.com.au

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ROASTERS DIRECTORY 2020 • Double Roasters 17/49 Carrington Rd Marrickville NSW 2204 02 9572 7711 doubleroasters.com

Frankie’s Beans 3/1 Kings Cross Rd Darlinghurst NSW 2010 1300 551 614 frankiesbeans.com.au

• Grinders Coffee 204 Norton St Leichhardt NSW 2040 02 8568 1708 grinderscoffee.com.au

• Jibbi Little Roasting Co 1205/83 Harbour St Haymarket NSW 2000 0426 265 492 jibbijug.com.au

• Draft Coffee Roasters 404 Botany Rd Beaconsfield NSW 2015 02 9698 1539 draftcoffeeroasters.com.au

• Fresh Food Services 160 Burwood Rd Concord NSW 2137 02 9747 9400 freshfood.com.au

• Ground Control Coffee 5/29 Industry Dr Tweed Heads South NSW 2486 07 5513 0892 groundcontrolcoffee.com.au

• Julius Meinl 4/142-144 Spit Rd Mosman NSW 2088 0435 386 440 18sixty2.com.au

• Dreamtime Coffee 2/24 Sunrise Cres Lennox Head NSW 2478 0436 031 690 dreamtimecoffee.com.au

• G.S. Roasting 3/32 Lilian Fowler Pl Marrickville NSW 2204 02 9519 3114 gsroasting.com

• Guerrilla Roasters 2/10 Shelley Rd Moruya NSW 2537 0414 531 203 www.guerrillaroasters.com

• Kaapikaapi 2 Wongajong Cl Castle Hill NSW 2154 0408 166 564 KaapiKaapi.com.au

• Edition Coffee Roasters 60 Darling Dr Haymarket NSW 2000 0438 682 089 editioncoffeeroasters.com

• Gabriel Coffee 60 Gibbes St Chatswood NSW 2067 02 9417 6333 gabrielcoffee.com.au

• Gypsy Coffee Roasters 1/112 McEvoy St Alexandria NSW 2015 02 9318 2345 gypsyespresso.com.au

• Kahawa Estate Coffee 374 Houghlahans Creek Rd Teven NSW 2478 0404 834 795 kahawaestate.com.au

• Elbon Coffee 402 New South Head Rd Double Bay NSW 2028 02 9327 7058 elboncoffee.com.au

• Girdlers girdlers.com.au

• Harry’s Bondi 500 Oxford St Bondi Junction NSW 2022 harrysbondi.com.au

• Karmee Coffee 18-20 Cleg St Artarmon NSW 2064 02 9966 8488 karmee.com

• Espressology 8 Bonz Pl Seven Hills NSW 2147 1300 731 377 espressology.com • Euforia Espresso 58 Darling St Balmain East NSW 2041 02 9810 9969 euforia.com.au • Euroespresso Machine Co 50-52 Smith St Marrickville NSW 2038 0414 499 957 euroespresso.com.au • Expat. Roasters 4 Leong Pl Baulkham Hills NSW 2153 0484 221 416 expatroasters.com • 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 • Fragment Coffee Roasters 16/830 Bourke St Waterloo NSW 2017 0421 073 411 fragmentcoffee.com.au

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• Giuseppe Brothers 3/314 Hoxton Park Rd Prestons NSW 2170 02 8783 7909 caffemoda.com.au • Glee Coffee Roasters B1/4 Dulmison Ave Wyong NSW 2259 02 4353 0653 gleecoffee.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 Roasters 13/23A Mars Rd Lane Cove West NSW 2066 0431 701 401 greenbeancoffee.com.au • Grey Matter Coffee Roasters 8 Murray Dwyer Cct Mayfield West NSW 2304 0468 536 635

• Haven Specialty Coffee 85 Harbour St Haymarket NSW 2000 02 9281 9300 havenspecialtycoffee.com.au • Hennessy Coffee 41/85-115 Alfred Rd Chipping Norton NSW 2170 1300 782 229 hennessycoffee.com.au • Hills & Dee Coffee Roasters 42/112 McEvoy St Alexandria NSW 2015 hillsdeecoffee.com • Hit n Run Coffee & Roastery 117 Junction St Nowra NSW 2541 0481 305 309 hitnruncoffee.com.au • Ickle Coffee icklecoffee.com • Inca Coffee Roasters PO Box 8030 Tumbi Umbi NSW 2261 0488 778 448 incacoffee.com.au • iRoast Coffee 9 Baker St Banksmeadow NSW 2019 0414 169 854 • JDE Coffee 18 Forrester St Kingsgrove NSW 2208 1300331753 jacobsdouweegbertsprofessional. com.au

• King Carlos Coffee 18 Weston Rd Hurstville NSW 2220 02 9580 1300 kingcarloscoffee.com.au • Kingswood Coffee 644 George St Sydney NSW 2000 0447 777 567 kingswoodcoffee.online • Kwila Coffee 53 Dawson St Lismore NSW 2480 0424 575 866 kwila.coffee • La Casa Del Caffe 1/8 Saggart Field Rd Minto NSW 2566 02 9824 6071 or 1300 52 2272 lacasadelcaffe.com.au • Leaf Cafe & Co 4/10 Straits Ave South Granville NSW 2142 02 9632 1463 leafcafe.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 www.instagram.com/ littlegiantroasters/

ROASTERS DIRECTORY 2020 • Little Italy Coffee Roasters 18/8 Tilley Ln Frenchs Forest NSW 2086 02 9453 2009 licr.com.au • Little Street Roasters 1/4 Harbord Crt Forster NSW 2428 0401 498 732 littlestreetroasters.com • Loggerhead Coffee loggerheadcoffeeco.com • Love Beans 365 High St Penrith NSW 2750 0488 220 032 lovebeans.com.au • Macchiato Roastery 2/338 Pitt St Sydney NSW 2000 02 9262 9525 macchiato.com.au • Mackellar Range Australian Coffee 48 Hayward Ridge 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 • Main Ridge Coffee Heathmere Cl Moonee Beach NSW 2459 0408 811 008 mainridgecoffee.com.au • Marvell Street Coffee Roasters 1/11 Grevillea St Byron Bay NSW 2481 0408 186 632 marvellstreet.com • Matinee Coffee 23-29 Addison Rd Marrickville NSW 2204 02 9519 7591 matineecoffee.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

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• Mayan Cafe 5 Aroo Rd Ulladulla NSW 2539 0430 303 679

• Neoma Coffee Roasters 1/9-11 Baker St Banksmeadow NSW 2019 02 9666 1273 neomacoffee.com.au

• Paramount Coffee Project 80 Commonwealth St Surry Hills NSW 2010 02 9211 11225 paramountcoffeeproject.com.au

• Nerissimo Coffee PO Box 281 Croydon Park NSW 2133 0449 966 207 nerissimocoffee.com.au

• Parlour Lane Roasters 49 Market St Sydney NSW 2000 02 8262 0032 qthotelsandresorts.com

• Nine Yards Coffee 2/11 Green St Brookvale NSW 2100 02 8413 0837 nineyardscoffee.com.au

• PeaBerrys Gourmet Coffee 81 Maitland Rd Islington NSW 2296 02 4962 4222 peaberrys.com.au

• MG Coffee 2/200 William St Woolloomooloo NSW 2011 0405 760 199 mgcoffeeroaster.onuniverse.com

• Nook Coffee 48 Hunter St Sydney NSW 2000 02 9223 5959 nookfreshbar.com.au

• Peak Coffee Australia 1/30 Jambali Rd Port Macquarie NSW 2444 02 6581 2677 peakcoffee.com.au

• Microroast R8.02/23 Barangaroo Ave Barangaroo NSW 2000 0490 097 287 microcoffee.com

• Normcore Coffee 5/209 Castlereagh St Sydney NSW 2000 0421 556 679 normcorecoffee.com.au

• People of Coffee 84–90 Hyde St Bellingen NSW 2454 1300 720 799 peopleofcoffee.org

• Mighty Fine Coffee 14/46-48 Abel St Jamisontown NSW 2750 02 4701 9943 mightyfinecoffee.com.au

• North Coast Coffee Roasters 3 Willis Rd Woolgoolga NSW 2456 02 6654 8060 northcoastcoffee.com • Numero Uno Coffee Roasters 7-11 Allen St Waterloo NSW 2017 02 8399 0111 numerouno.com.au

• Pine Tea & Coffee 17/8 Gladstone Rd Castle Hill NSW 2154 02 9680 9117, 0419 444 1300 pineteacoffee.com.au

• Mecca Coffee Roasters 26 Bourke Rd Alexandria NSW 2015 02 9698 8448 mecca.coffee • Melitta Professional Coffee Solutions 20/77-79 Bourke Rd Alexandria NSW 2015 02 8075 0350 melitta-professional.com.au

• Milton Coffee Co 27 Myrtle St Milton NSW 2538 0423 009 350 www.miltoncoffeeco.com.aui • Mocha Coffee 5/13-21 Cadogan St Marrickville NSW 2204 02 9565 5227 mochacoffee.com.au • Mongrel Joes Coffee Roasting Shop 3/32 Lilian Fowler Pl Marrickville NSW 2204 02 9519 3114 mongreljoes.com • Morgan’s Coffee Roasters 16/84-90 Old Bathurst Rd Emu Heights NSW 2750 02 4735 0600 morganscoffee.com • Mount K Coffee 11/7-15 Gundah Rd Mt Kuring-gai NSW 2080 02 9472 8500 mountkcoffee.com.au • Nat’s Coffee Roasters 29 Kays Ln Alstonville NSW 2477 02 6628 3666 natscoffeeco.com.au

• Opera 2 Waverley Dr Unanderra NSW 2526 02 4272 8401 operacoffee.com • Pablo & Rusty’s 3 Plassey Rd North Ryde NSW 2113 02 9807 6293 pabloandrustys.com.au • Painted Blue Coffee Roasters 3 Reserve Rd Grassy Head NSW 2441 0456 436 222 paintedblue.com.au • Palate & Ply Coffee Co 37 Vernon St Coffs Harbour NSW 2450 02 66 913 334 palateandply.com.au • Paradox Coffee Roasters 3/167 Prospect Hwy Seven Hills NSW 2147 1800 849 335 paradoxroasters.com

• Platform 9 Coffee Roasters 1/315 Townsend St South Albury NSW 2640 0421 043 921 p9coffee.com.au • 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 • Primo Products 441– 443 Victoria St Wetherill Park NSW 2164 02 9757 1010 primocaffe.com.au • Real Coffee 202 High St Maitland NSW 2320 0406 398 001 realcoffee.com.au • Red Parrot Coffee 23 Hubbard St Islington NSW 2396 1300 001 899 redparrotcoffee.com.au • Retrospekt Roasters 14/19 Elsham Ave Orange NSW 2800 0430 291 474 retrospektroasters.com.au

ROASTERS DIRECTORY 2020 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 295604802 Roastville.com.au • Roastworks Coffee Co 1/61 Middleton Rd Cromer NSW 2099 1300 44 26 33 roastworks.com.au • Rush Roasting Co 1 Old Bong Bong Way Bowral NSW 2576 0410 487 945 rushroasting.com.au • Sacred Grounds Coffee 1/16 Baker St Banksmeadow NSW 2019 02 9550 2222 sacredgroundsorganic.com • Salvador Coffee 100B Murriverie Rd North Bondi NSW 2026 0410 545 423 salvadorcoffee.com.au • Sample Coffee Roasters Suite 1.03, 75 Mary St (cnr Albion Lane) St Peters NSW 2044 02 8294 9112 samplecoffee.com.au • Santos 169 Bonds Rd Riverwood NSW 2210 02 9584 2544 santoscoffee.com.au • Schibello Coffee 21 Leeds St Rhodes NSW 2138 02 9807 6034 schibellocoffee.com • Segafredo Zanetti Australia 9/4 Huntley St Alexandria NSW 2015 02 9310 3664 segafredo.com.au

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• Seven Miles Coffee Roasters 75 Kenneth Rd Manly Vale NSW 2093 1300 132 507 sevenmiles.com.au • Shotlab Coffee Traders 326-330 Barrenjoey Rd Newport NSW 2106 0406 537 784 shotlab.com.au • Siboni’s Coffee 975 Pacific Hwy Pymble NSW 2073 02 9440 3173 siboniscoffee.com.au • Silver Linings Coffee PO Box 131 Bonville NSW 2450 0422 138 433 silverliningscoffee.com.au • Silverskin Coffee Roasters 43 Oakdale St Gateshead NSW 2290 0422 436 137 silverskincoffee.com • Six Degrees Coffee Roasters 4/10 Straits Ave South Granville NSW 2142 02 9632 1463 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 791 960/02 99076775 sopranocoffee.com.au • Specialty Coffee Curators 146 Victoria Rd Marrickville NSW 2204 0468 594 958 specialtycoffeecurators.com.au • Spelean PO Box 645 Artarmon NSW 1570 299669800 spelean.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

The Mobile Coffee Group 107/14 Loyalty Rd North Rocks NSW 2151 1300 746 020 themobilecoffeegroup.com.au

• Steam Brothers Coffee 5/21 Carter Rd Menai NSW 2234 steam-brothers-coffee.square.site

• The Wood Roaster 9-11A Shepherd St Marrickville NSW 2204 02 8722 9900 thewoodroaster.com.au

• Steamroller Coffee 7/1 Clarke St Earlwood NSW 2206 0411 896 426 • Stitch Coffee 42/112 McEvoy St Alexandria NSW 2015 stitch.coffee • Stoka Coffee Company 5B/17 Park Avenue Ln Coffs Harbour NSW 2450 0477 776 397 stokacoffee.com.au • SwEll Coffee 42/124-130 Auburn St Coniston NSW 2500 242035440 swellcoffee.com.au • The Barista, Baker & Brewer 358 Wodonga Pl Albury NSW 2640 02 6021 2312 threebs.com.au • The Coffee Bean Roasting House 15 Douglas Mawson Rd Dubbo NSW 2340 1300 654 001 coffeebean.com.au • The Coffee Roaster 380 Botany Rd Alexandria NSW 2015 02 8599 1599 coffee.com.au • The Grounds Roastery 7A/2 Huntley St Alexandria NSW 2015 0419 650 678 thegroundsroastery.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 littlebluebean.com • The Little Marionette 26D Mansfield St Rozelle NSW 2039 02 9557 6980 thelittlemarionette.com

• Three Arrows Coffee 4/89–97 New Canterbury Rd Petersham NSW 2049 02 8540 5621 threearrowscoffee.com.au • Three Pence Roasters 18 Woodfield blvd Caringbah Nsw 2229 0414 723 953 threepenceroasters.com.au • Toby’s Estate Coffee Roasters 32–36 City Rd Chippendale NSW 2008 1300 074 178 tobysestate.com.au • Triple Pick Coffee 17 Gray St Bondi Junction NSW 2022 02 9388 9015 triplepickcoffee.com.au • Tulip Shi Cafe 185 Fox Valley Rd Wahroonga NSW 2076 02 9473 8763 infinitycoffeeroasters.org • Underground Coffee Roasters 7/2187 Castlereagh Rd Penrith NSW 2750 0410 586 724 undergroundcoffee.com.au • Veneziano Coffee Roasters 352 Bourke St Surry Hills NSW 2010 venezianocoffee.com.au • Vittoria Food & Beverage 118 Wetherill St Silverwater NSW 2128 02 9748 0299 vittoriafandb.com • Volere Espresso 32 Lady Penrhyn Dr Unanderra NSW 2526 1300 552 883 globalbeveragesolutions.com.au • Western Sydney Coffee Co 14/46–48 Abel St South Penrith NSW 2750 02 4701 9943 westernsydneycoffeeco.com.au • White Horse Coffee 42 Flora St Kirrawee NSW 22322 1300 942 123 whitehorsecoffee.com.au

ROASTERS DIRECTORY 2020 • Will & Co Shop 7, Level 1, 184 Campbell Pde Bondi Beach NSW 2026 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 • WKSHOP Contract Roasters 3/167 Prospect Hwy Seven Hills NSW 2147 1800 849 335 wkshop.com.au • Wolfpack Coffee Roasters 10 Edwin St Mortlake NSW 2137 8765 0633 wolfpackcoffee.com.au • Zammit Promotional Products Suite 601, Lvl 6, 300 George St Sydney NSW 2000 0419444135 zammitpromotionalproducts.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 07 5590 7296 zetascoffee.com.au • Zoom Coffee 1/65 Piper Dr Ballina NSW 2478 448263333 zoomcoffee.com.au • Single O 28B Cranbrook St Botany NSW 2019 02 9693 2232 singleo.com.au

NT • Blast Coffee Roasters 26 Cox Cres Katherine NT 0850 0427 348 915 blastcoffee.com.au • Jay’s Coffee Bar 1/10 Witte St Winnellie NT O820 0407 226 055 jayscoffeebar.com

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• Just Coffee Beans NT Mobile Darwin River NT 0841 08 8945 9746 justcoffee.com.au

QLD • Abrisca Roasters 28 Manilla St East Brisbane QLD 4169 07 3217 3316 abrisca.com • Arabicas Coffee Australia/ Coffee Works 136 Mason St Mareeba QLD 4880 07 40924101 coffeeworks.com.au • 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 • Bear Bones Coffee 68 Mclachlan St Fortitude Valley QLD 4006 0400 571 934 bearbones.com.au • Bellissimo Coffee 12 Cavendish Rd Coorparoo QLD 4151 07 3185 2945 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 • Black Cat Coffee Roasters 1588 Murphys Creek Rd Murphy’s Creek QLD 4352 0400 116 525 blackcatcoffee.com.au • Black Sheep Coffee Roasters 109 Norman St Woolloongabba QLD 4102 1300 066 459 blacksheepcoffee.net.au

• Blackstar Coffee Roasters 3/62 Didsbury St East Brisbane QLD 4169 07 3217 2323 blackstarcoffee.com.au

• Coffee Hit Shop 1270, 123 North Lakes Dr North Lakes QLD 4509 04 9095 8021 coffeehit.com.au

• Blue Sky Coffee 9/25 Lerna St Woolloongabba QLD 4005 0409 963 643 blueskycoffee.coffee

• Coffee Roasters Australia Unit 5, 8 Technology Rd Arundel QLD 4214 07 3439 6116 www.coffeeroasters.com.au

• Boomerang Chilli Coffee 6 Wattle Tree Crt Albany Creek QLD 4035 07 3264 3889 boomerangchillicoffee.com.au

• Coffee Sisters 110 Monaco St Broadbeach Waters QLD 4218 07 5538 5655 coffeesisterscafe.com.au

• Bounce Coffee Company 87 Ingham Rd West End QLD 4810 0417 636 629 bouncecoffee.com

• Coffee Supreme 27 Balaclava St Woolloongabba QLD 4102 1800 232 671 coffeesupreme.com

• Brew Solutions Australia 5/93 Rivergate Pl Murarrie QLD 4172 1300 211 173 brewsolutions.com.au

• Costa Noosa Espresso 26 Duke St Sunshine Beach QLD 4567 07 5474 9222 costanoosa.com.au

• Cabana Espresso McBean St Yeppoon QLD 4703 0488 923 394 cuppacabana.com.au

• Crafted Bean 2 Lonergans Ln Eumundi Sunshine Coast QLD 4562 0411 220 082 craftedbean.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 • 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 Bean Estate G25 The Pier, Pierpoint Rd Cairns QLD 4870 07 4051 3688 coffeebeanestate.com.au • Coffee Dominion Cnr Ogden & Stokes St Townsville QLD 4810 07 4724 0767 coffeedominion.com.au

• Crater Mountain Coffee 10246 Kennedy Hwy Upper Barron QLD 4883 0419 936 365 cratermountain.com.au • Creque Alley Coffee 5/32 Shore St West Ormiston QLD 4160 0437 110 056 crequealley.com.au • Cubbyhouse Coffee 14/1147 South Pine Rd Arana Hills Qld 4054 0447 436 695 cubbyhousecoffee.com.au • Dancing Bean Specialty Roasters 164 Brisbane St Ipswich QLD 4305 0413 000 979 dancingbean.com • Delamauta Handcrafted Coffee & Tea 1/64 Meadow Ave Coopers Plains QLD 4108 0417 419 365 dhccoffee.com.au • DHC Coffee Co 2/5--11 Jardine Dr Redland Bay QLD 4165 0417 419 365 dlcoffee.com.au

ROASTERS DIRECTORY 2020 • Domigo Coffee 165 Byrnes St Mreeba QLD 4880 07 4092 7877 domigocoffee@qld.chariotnet.au

• Hervey Bay Coffee 3/97 Old Maryborough Rd Pialba QLD 4655 0438 536 166 herveybaycoffee.com.au

• Little Cove Coffee Co 4/205 Weyba Rd Noosaville QLD 4566 07 5440 5422 littlecovecoffee.com.au

• Dramanti Artisan Roaster 3/471 Lytton Rd Morningside QLD 4170 07 3108 8338 dramanti.com

Industry Beans Newstead 18 Proe St Newstead QLD 4006 0494 171 034 industrybeans.com

Little Chief Brisbane 307 Queen St Brisbane QLD 4000 0411 619 488 instagram.com/littlechiefbrisbane

• East Australia Coffee Company 636 Gilston Rd Gilston QLD 4211 0412 233 451 eacc.com.au

• Intense Coffee 34 Counihan St Ormiston QLD 4160 0413 906 618 intensecoffee.com

• Lucaffe Australia 66 Hope St South Brisbane QLD 4101 1300 866 173 lucaffe.com.au

• Jaques Coffee 137 Leotta Rd Mareeba QLD 4880 07 4093 3284 jaques.coffee

• Maleny Coffee 48 Teutoberg Ave Witta QLD 4552 0409 874 267 malenycoffee.com.au

• Java Gourmet Cnr Days & Old Coach Rds Upper Coomera QLD 4209 0434 634 831 javagourmet.com.au

• Mambo Coffee Roasters 2/100 Sugar Rd Maroochydore QLD 4558 1300 062 626 mambocoffee.com.au

• Joy Beans Coffee 18/109 West Burleigh Rd Burleigh Waters QLD 4220 1300 525 599 joybeans.com.au

• Manna Beans 2/4 Willingdon St Archerfield QLD 4108 0400 733 033 mannabeans.com.au

• Joy Organic Coffee Roasters 18/109 West Burleigh Rd Burleigh Waters QLD 4220 1300 525 599 joybeans.com.au

• Mantle & Moon 322 Moggill Rd Indooroopilly QLD 4068 07 3062 2522 mantlegroup.com

• Mount Tamborine Coffee Plantation 636 Gilston Rd Gilston QLD 4211 0408 867 143 mtcp.com.au

• Merlo Coffee 320 Fison Ave East Eagle Farm QLD 4009 1800 637 567 merlo.com.au

• Mountain Coffee Australia 2/127 Anderson St Manunda QLD 4870 0400 055 751 modaaroma.com

• Merlo Coffee 1 Main St Springfield QLD 4300 07 3470 0215 merlo.com.au

• Neli Coffee 4/293 MacDonnell Rd Clontarf QLD 4019 07 3284 9909 nelicoffee.com.au

• Merlo Coffee 1/78 Latrobe Tce Paddington QLD 4064 07 3368 2099 merlo.com.au

• North Queensland Gold Coffee 136 Ivicevic Rd Paddys Green QLD 4880 07 4092 2785 nqgoldcoffee.com.au

• Elixir Coffee Roasters 10-12 Hayward St Stafford QLD 4053 07 3356 5652 elixircoffee.com.au • Essential Coffee 32 Hutchison St Burleigh Heads QLD 4220 1300 324 111 essentialcoffee.com.au • Extraction Coffee Roasters 7/3375 Pacific Hwy, Slacks Creek, QLD 4127 0419 674 737 extractioncoffeeroasters.com.au • First Batch Coffee Roasters 2/8 Venture Dr Noosaville QLD 4566 0410 611 472 firstbatchcoffee.com.au • First Fruits Specialty Coffee 129-133 Olsen Ave Labrador QLD 4215 0437 631 580 firstfruits.coffee • Flying West Coffee Roasters 13/9 Fellowship Dr Doonan QLD 4562 07 5471 1865 flyingwest.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

• Fonzie Abbott Espresso 41-45 Crosby Rd Albion QLD 4010 07 3162 7552 fonzieabbott.com

• Kai Coffee 1/40 Technology Dr Warana QLD 4575 0403 473 282 kaicoffee.com

• Fortitude Roasters 4/65 Manilla St East Brisbane QLD 4169

• Latitude Coffee 2/28 Flinders Pde North Lakes QLD 4509 0400 501 890 latitudecoffee.com.au

• Fox Coffee 3 Ellison Rd Geebung QLD 4034 07 3216 2318 foxcoffee.com.au • Groundskeeper Willie 1 Allen St Moffat Beach QLD 4551 0447 299 934 groundskeeperwillie.com

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• Lincoln Coffee Roasters 2/15 Exeter Way Caloundra QLD 4551 0427 802 250 lincolncoffeeroasters.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 • Merlo Coffee 320 Fison Avenue East Eagle Farm QLD 4006 07 3620 4200 merlo.com.au • Mifeia Coffee 4/31 Dominions Rd Ashmore QLD 4214 07 5564 9868 mifeia.com.au

• Open Coffee 64 Meadow Ave Coopers Plains, Brisbane QLD 4108 07 2103 1026 opencoffee@mail.com • Origin Espresso 3/21-23 Warner St Port Douglas QLD 4871 07 4099 4586 • Padre Coffee 10 Eenie Creek Rd Noosaville QLD 4566 07 5474 2036 padrecoffee.com.au

ROASTERS DIRECTORY 2020 • Paradox Coffee Roasters 10 Beach Rd Surfers Paradise QLD 4217 1800 849 335 paradoxroasters.com

• Seven Miles Coffee Roasters 19 Maud St Newstead QLD 4006 1300 132 507 sevenmiles.com.au

• Parallel Roasters 2/49 Jijaws St Sumner Park QLD 4074 0434 025 700 parallelroasters.com

• Silipo Coffee 9/54 Bailey Cres Southport QLD 4215 07 5528 0613 silipocoffee.com.au

• Passport Specialty Coffee 49 Toombul Rd Northgate Qld 4013 0423 005 050 passportcoffee.com.au

• Simply Beans Boutique Coffee Roasters B6/10-14 Compton Rd Underwood QLD 4119 07 3208 2900 simplybeans.com.au

• Pioneer Coffee Roastery 1/41 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 • Quaff Coffee 50 Michael St Bulimba QLD 4171 0409 422 879 quaffcoffee.com • Ransom Coffee 29/170-182 Mayers St Cairns QLD 4870 07 4019 2282 ransomcoffee.com • Renegade Roasters 6/25 Michlin St Moorooka QLD 4105 0468 674 103 renegaderoasters.com.au • Retail Food Group Level 4, 35 Robina Town Centre Dr, Robina QLD 4226 07 5591 3242 rfg.com.au • River City Coffee Roasters Unit 5, 30 Shore St West Ormiston QLD 4160 437110056 rivercitycoffee.com.au • Semi-Pro Coffee 8/75 Flinders Pde North Lakes QLD 4509 0411 814 432 semi-pro.cc

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• Sipping Duck Coffee Roasters 29 Johnston St Stratford QLD 4870 07 4058 1958 sippingduck.com.au • Solid Ground Gourmet Coffee Roasters 33 Oxford St Bulimba QLD 4171 07 3899 6704 solidgroundcoffee.org • Sunshine Coast Coffee Roastery 7 Page St Kunda Park QLD 4556 07 5476 8400 coffeebeanroastery.com.au • Supreme Roasters 1-2/5 Commerce Cct Yatala QLD 4207 07 3801 8989 supremeroasters.com.au • Tamborine Mountain Coffee Plantation 64 Alpine Tce Mt. Tamborine QLD 4272 07 5545 2777 mtcp.com.au • Tattooed Sailor Coffee Roasters 176 Newell St Cairns QLD 4870 0420 901 414 tattooedsailor.com.au • Tavalon Tea Unit 5, 29 Industrial Ave Molendinar QLD 4214 1300 892 703 www.tavalon.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 Establishment Coffee Company 10/36-38 Newheath Dr Arundel QLD 4214 0479 159 549 establishmentcoffee.com.au • The Frisky Goat Espresso 171 George St Brisbane QLD 4000 07 3210 2667 • 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

• Extraction Coffee Roasters 7/3375 Pacific Hwy Slacks Creek QLD 4127 0419 674 737 extractioncoffeeroasters.com.au • Freelance Roasting 482 Flinders St Townsville City QLD 4810 0407 233 492 freelanceroasting.com • Glasshouse Mountains Coffee 4288 Bruce Hwy Glasshouse Mountains QLD 4518 07 5493 0008 glasshouseecolodge.com • Iggys Coffee 6/8 Finsbury St Newmarket QLD 4051 07 3356 8887 iggyscoffee.com.au • Montville Coffee 20 Balmoral Rd Montville QLD 4560 754785585 www.montvillecoffee.com.au

• Veneziano Coffee Roasters 369 Montague Rd West End QLD 4101 venezianocoffee.com.au

• Primal Coffee Roasters 4/134 Evan St Mackay QLD 4740 0406 338 554 primalcoffeeroasters.com

• Vincenza Coffee 14 Newspaper Pl Maroochydore QLD 4558 07 5475 4332 vincenzacoffee.com.au

• Q Roasters 44 Wolverhampton St Stafford QLD 4053 07 3172 6878 qroasters.com.au

• White Whale Coffee Roasters 2/4-16 Tingira St Cairns QLD 4870 0429 170 398 whitewhalecoffee.com.au • Wolff Coffee Roasters 140 Gerler Rd Hendra QLD 4011 1800 965 339 wolffcoffeeroasters.com.au • Yowie Coffee 28 Mary Smokes Creek Rd Royston QLD 4515 0400 540 015 yowiecoffee.com.au • 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 • Agelec Enterprises PO Box 1049 Goolwa SA 5214 08 8555 1888 agelec.com.au • 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

LO C A LLY R OA S TE D S U P P O R T I N G S U S TA I N AB LE CO F F E E P R OJ E C TS ยกTierra! emerged in 2002 from a social responsibility project, to improve the social and environmental conditions and production techniques of some coffee producing communities.

In Australia, we are proud to support the work being done in Lambari, Brazil and Meta, Colombia with our locally roasted food service range.

ROASTERS DIRECTORY 2020 • B3 Coffee 2/231 Main Rd Blackwood SA 5051 08 7221 1686 b3coffee.com

• BLK MRKT Coffee 18 Vintage Rd Underdale SA 5032 0401 514 834 blkmrktcoffee.com

• CBTB Coffee House 3/394 Henley Beach Rd Lockleys SA 5032 08 8443 4007 cbtb.coffee

• Bar 9 Cafe & Coffee Roaster Adelaide Central Plaza, 15/100 Rundle Mall, Adelaide SA 5000 bar9.com.au

• Boston Bean Coffee Company 122 Mortlock Tce Port Lincoln SA 5606 08 8683 5140 bostonbean.com.au

• Cherry Pickers Coffee Co Clarence Park SA 5034 0437 004 490 cherrypickerscoffee.com.au

• Barista Sista Beanery 29D Murray St Nuriootpa SA 5355 08 8562 2882

• Brasil Specialty Coffee PO Box 1537 Mount Gambier SA 5290 0439 152 261 brasilspecialtycoffee.com.au

• Barossa Coffee Roasters 85 Krieg Rd Seppeltsfield SA 5355 08 8562 8652 barossacoffee.com • Bean Addiction 18-28 Tanunda Rd Nuriootpa SA 5355 0412 144 656 beanaddiction.com.au • Bean Revolution 22 Greenhill Rd Wayville SA 5034 0403 533 437 beanrevolution.com.au

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• Bricks & Mortar Coffee Co 2A Wehl St North Mount Gambier SA 5290 08 7120 6926 bricksmortarcoffee.com.au • By 6 Coffee Roasters 7 St James Dr Littlehampton SA 5250 0400 340 388 by6coffeeroasters.com.au • Cafetal Coffee Co 355 Anzac Hwy Plympton SA 5038 0490 505 304 cafetalcoffeeco.com

• Chocolatree 25 O’Connel St North Adelaide SA 5006 08 8367 0443 chocolatree.com.au • Cibo Espresso Australia 4/424 North East Rd Windsor Gardens SA 5087 1300 722 585 ciboespresso.com.au • Cirelli Coffee Roasting Co. 22 Musgrave Ave Welland SA 5007 0447 847 897 cirellicoffee.com.au • Coffee Bean Trading Company 1080 South Rd Edwardstown SA 5039 08 7282 7007 coffeebeantrading.com.au

• Coffee Journey by Sugar Browning 640 Grange Rd Henley Beach SA 5022 0433 588 089 coffeejourney.com.au • D’Angelo Coffee 35 Cawthorne St Thebarton SA 5031 08 8352 6313 dangelocoffee.com.au • Dal Mare Coffee Roastery 189 Main Rd McLaren Vale SA 5171 0410 067 199 dalmarecoffee.com.au • Dawn Patrol Coffee 59 Grants Gully Rd Chandlers Hill SA 5159 0412 397 536 Dawnpatrolcoffee.com.au • De Groot Coffee Co 89 Hill St Port Elliot SA 5212 08 8554 2328 degrootcoffeeco.com.au • Dimattina Coffee 13 Indama St Regency Park SA 5010 08 7070 0984 dimattinacoffee.com.au

• Fifteenthcentury Coffee Roaster 208 St Vincent St Port Adelaide SA 5015 0402 660 511

• Mahalia Coffee 2 Flint St Robe SA 5276 08 8768 2778 mahaliacoffee.com.au

• Fleurieu Roast 173 Port Rd Aldinga SA 5173 0499 050 800 fleurieuroast.com.au

• Monastery Coffee 11 Petrova Ave Windsor Gardens SA 5087 monasterycoffee.com.au

• Green Elephant Coffee 469 The Parade Magill SA 5072 08 8361 2205 greenelephantcoffee.com

• Monjava Coffee 4 Boden Ct Windsor Gardens SA 5087 08 8334 8230 monjava.com.au

• Griffiths Bros 11 Croydon Rd Keswick SA 5035 08 8297 0124 griffithsbros.com.au

• My Kingdom for a Horse Coffee 191 Wright St Adelaide SA 5000 884107408 mykingdomforahorse.com.au

• Grind Roast Masters 61-65 Tapleys Hill Rd Hendon SA 5014 08 8447 7005 thegrind.com.au

• Nievole Distributors 4 Boden Ct Windsor Gardens SA 5087 08 8334 8230 nievole.com.au

• Horrock’s Bounty Coffee Roaster 156 Warenda Rd Watervale SA 5452 0418 830 868 horrocksbounty.com.au

• Patio Coffee Roasters 678 south Rd glandore SA 5035 0411 621 964 patiocoffee.com.au

• Java Lifestyle Coffee & Tea 2/84 Gorge Rd Newton SA 5074 08 8365 4884 javalifestyle.com.au • Just Brewed 96 Glen Osmond Rd Parkside SA 5063 0434 866 371 justbrewedcoffee.com • Kappy’s Tea & Coffee Merchants 1/22 Compton St Adelaide SA 5001 08 8231 3133 kappys.com.au • Kicco Espresso 1/54 Cottage Ln Hackham SA 5163 08 8354 1150 kicco.com.au • Kommon Grounds Brookman Rd Adelaide SA 5214 0498 367 236 kommongrounds.com.au • La Crema Coffee Roasters 14 Denis St St Marys SA 5042 08 8463 1650 lacremacoffee.com.au

• Presstwood Coffee Roasters 1/1 Barrpowell Rd Welland SA 5007 882415733 presstwoodcoffeeroasters.com • Red Berry Espresso 2 L’Estrange St Glenside SA 5065 08 7120 2385 redberryespresso.com.au • Ricca Coffee Company 2 West Thebarton Rd Thebarton SA 5031 08 8234 0750 riccacoffee.com.au • Rio Coffee 22 Nelson St Stepney SA 5069 08 8362 3376 riocoffee.com.au • San Piero Coffee 54 Commercial St East Mount Gambier SA 5290 0409 281 545 anpierocoffeeroasters.com • Segafredo Zanetti Australia 8 Kingston Ave Richmond SA 5033 08 8351 9600 segafredo.com.au • Sicilia Coffee 821 Main North Rd Pooraka SA 5069 08 8262 2323 siciliacoffee.com.au

ROASTERS DIRECTORY 2020 • Simply Coffee 43A Rundle St Kent Town SA 5067 08 8363 9017 simplycoffee.com.au • Soho Coffee Roasters 233 Morphett St Adelaide SA 5000 0401 074 131 coffeedistributors.com.au

• Two Fish Coffee 51 Arbury Park Rd Aldgate SA 5154 0417 089 532 twofishcoffee.com.au

• Cubed Espresso 98 Pirates Bay Dr Eaglehawk Neck TAS 7179 0439 001 588 cubedespresso.com.au

• Veneziano Coffee Roasters 111 Melbourne St North Adelaide SA 5006 venezianocoffee.com.au

• Soul City Roasters 238C Brighton Rd Somerton Park SA 5044 0437 640 205 soulcityroasters.com

• Villeré Coffee 200 Chalk Hill Rd McLaren Vale SA 5171 0412 112 139 villerecoffee.com.au

• De Lacey Coffee Roasters 6 Fleet St Moonah TAS 7009 1800 600 654 cafedelacey.com.au

• The Coffee Barun 219 Main North Rd Sefton Park SA 5083 08 8342 2428 thecoffeebarun.com.au • The Coffee Bean Shop 58 Adelaide Central Market Adelaide SA 5000 08 8346 5222 thecoffeebeanshop.com.au • The Difference Coffeehouse 2 West Thebarton Rd Thebarton SA 5031 08 8234 0750 differencecoffee.com.au

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TAS • Artizan Specialty Coffee 60 Liverpool St Hobart TAS 7000 03 6234 5991 artizanspecialtycoffee.com.au • Clique Coffee 7A/54 Browns Rd Sandy Bay TAS 7006 03 6224 8296 cliquecoffee.com.au • Coffee Plus 308/70 Murray St Hobart TAS 7000 03 6231 6737 coffeeplus.com.au

• Gioconda Coffee Roasters 5 Rooke St Devonport TAS 7310 0499 997 310 giocondacoffee.com.au Happy Farmer Organics 4 Sheppard Ave Hillwood TAS 7252 0419 308 843 coffeefarmer.com.au • Infuse Coffee Roasters 46 Strahan St South Burnie TAS 7320 03 6431 7171 infusecoffee.com.au • Leaping Goat Coffee Co 2 Ferguson Dr Quoiba/Spreyton TAS 7310 0448 560 625 leapinggoat.com.au

• Oomph Tasmanian Gourmet Coffee Roasters 2/123 Mornington Rd Mornington TAS 7018 03 6244 3079 oomphcoffee.com.au • Orion Australia 2 East Goderich St Deloraine TAS 7304 03 6362 3148 orionaustralia.com.au • PLCoffee Company 87 Port Hills Rd Bridport TAS 7262 03 6356 0329 potluckcoffee.com.au • Ritual Coffee 6/31A Churchill Park Dr Invermay TAS 7248 04 1372 9444 ritualcoffee.com.au • South Roast Coffee 380 Fire Tower Rd Koonya TAS 7187 0439 001 588 southroast.com.au • Straight Up Roasters 202 Liverpool St Hobart TAS 7000 0481 055 207 straightupcoffeeandfood.com.au

• TasCaffé Coffee Roasters 5/121 Gormanston Rd Derwent Park TAS 7009 03 6273 1125 tascaffe.com.au

• ASTUR coffee 1/190 Edwardes St Reservoir VIC 3073 0422 728 203 asturcoffee.com.au

• Tasmanian Coffee Roasters 14 Gregory St Sandy Bay TAS 7005 03 6223 5822 tasmaniancoffee.com.au

• Atomica Coffee 14/167 Beavers Rd Northcote VIC 3070 03 9486 3008 atomicacoffee.com.au

• The Beansmith 11/11 Mary St Cygnet TAS 7112 0416 246 137 thebeansmith.com.au

• AU79 4/384 Toorak Rd South Yarra VIC 3141 0412 503 143 au79cafe.com.au

• The Chapel 50 Cattley St Burnie TAS 7320 03 6432 3460 chapelcafe.com.au

• Aucuba Coffee Roasters 108 Bank St South Melbourne VIC 3205 03 9041 3904 aucubacoffee.com

• Villino Coffee Roasters 30 Criterion St Hobart TAS 7000 03 6231 0890 villino.com.au

• Axil Coffee Roasters 48 Lynch St Hawthorn VIC 3122 03 9819 2645 axilcoffee.com.au

• Zimmah Coffee Roasters 219B Murray St Hobart TAS 7000 03 6235 5044 zimmah.com.au

• Bailey Coffee 20 Provost St North Melbourne VIC 3051 044 828 6642 jbcoffee.com.au

VIC • 30Kerr65 30 Kerr St Fitzroy VIC 3065 03 9416 2077 30kerr65.com.au • 36th Parallel Coffee Roasters 3 Dairy Dr Coburg North VIC 3058 03 9353 6300 36p.com.au • Acoffee 804/615 Victoria St Abbortsford 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

• Barth Lane Coffee 7 Eve Ct Bendigo VIC 3550 0409 357 962 barthlanecoffee.com.au • Bean Alliance Group 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 beanalliance.com.au • BeanD 132 Graham St Wonthaggi VIC 3995 0407 717 588 beand.com.au • BeanHappy 29 Mount Eagle Way Wyndhamvale VIC 3024 466570413 beanhappy.com.au • Beat Coffee 50 Gertz Ave Reservoir VIC 3073 0417 787 980 beatcoffee.com.au • Bennetti Coffee Roasters 61 Henderson Rd Clayton VIC 3168 03 9590 0828 bennetticoffeeroasters.com.au • Beraldo Coffee 104 Northern Rd Heidelberg West VIC 3081 03 9458 1200 beraldocoffee.com.au

ROASTERS DIRECTORY 2020 • Bertoncello Coffee Roasters 14 Sparta Pl Brunswick VIC 3056 0433 832 069 bertoncellocoffee.com.au

• 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 sustainablecoffeecompany.com.au

• Coffee On Cue 19 Hall St Yarraville VIC 3013 1300 166 283 coffeeoncue.com.au

• Black Bag Roasters 16-18 River St Richmond Vic 3121 1800 255 225 blackbagroasters.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 ciscoscoffeeroasters.com.au

• Coffee Physics 3/62-64 Hyland St Fyansford VIC 3218 0455 541 747 www.coffeephysics.com.au

• Black Velvet Coffee 136 Exhibition St Melbourne VIC 3000 0404 811 896 blackvelvetcoffee.com.au

• Capulus Roastery 3/22 Jesmond Rd Croydon VIC 3136 0430 278 960 capulus.com.au

• Clark St Coffee 18 Hewitt St Cheltenham VIC 3192 03 9428 3229 www.clarkst.coffee

• Coffee Snobs 59 Morgan St North Geelong VIC 3215 coffeesnobs.com.au

• Blume Coffee Roasters 2 Yarra St Abbotsford VIC 3067 0404 485 675 blumecoffee.com

• 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

• Blynzz Coffee Roasters 43 Ford St Beechworth VIC 3747 0412 690 478 blynzzcoffee.com.au

• Cartel Coffee Roasters 1/80 Little Malop St Geelong VIC 3220 03 5222 6115 coffeecartel.com.au

• Co-Lab Coffee 10-11 Rosemary Crt Mulgrave VIC 3170 03 8545 1318 co-labcoffee.com

• Brewhouse Coffee Roasters 4B Roanoak Crt Bendigo VIC 3550 03 5443 8515 brewhouseroasters.com.au

• 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

• Brewtown 325 Flinders Ln Melbourne VIC 3000 brewtownnewtown.com.au

• Chalk Coffee Roasters Suite 569, 585 Little Collins St Melbourne VIC 3000 0406 100 375 chalkcoffee.com.au

• Coffea Coffee 521 Elizabeth St Melbourne VIC 3000 03 9326 7388 coffeacoffee.com.au

• Cofficurean Specialty Coffee 10 Myoora St Werribee VIC 3030 0435 208 114 cofficurean.com.au

• Brother Basil Coffee 30 Beecher St Preston VIC 3072 03 9938 4848 brotherbasil.com

• Change Cofee 78 Railway Rd Blackburn VIC 3130 0417 265 184 changecoffee.com.au

• Brown Bag Coffee 6 Mill Rd Mount Beauty VIC 3699 03 9088 9869 brownbagcoffee.com.au

• Charisma Coffee 13 Home Ct Smythesdale VIC 3351 0438 233 375 charismacoffee.com.au

• Coffee for the people roasting co 6 Northcote St Seaford VIC 3198 417412733 Coffeeforthepeopleroastingco

• Common Ground Coffee Roasters 750 North Rd Ormond VIC 3204 03 9578 6973 commongroundcoffee.com.au

• Buddy 47 Dover St Cremorne VIC 3121 1300 283 391 buddykits.com.au

• Chicchi Di Caffe 29 Addison St Elwood VIC 3184 0412 414 227 chicchicoffee.com.au

• Coffee Hit 619 Doncaster Rd Doncaster VIC 3108 03 9840 7725 coffeehit.com.au

• Commonfolk Coffee Company 16 Progress St Mornington VIC 3931 03 5902 2786 commonfolkcoffee.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

• Coffee Max 742 Burke Rd Camberwell VIC 3125 0412 222 445 coffeemax.com.au

• C4 COFFEE 15 Graham Rd Clayton South 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

• Coffee MIO 811 High St Thornbury VIC 3071 03 9484 0776 coffeemio.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

• Coffee Ninja 27 Creekside Dr Curlewis VIC 3222 0408 391 178 www.coffeeninjatraining.com

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• Coffee Master VIC 0432 653 250 coffeemaster.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

• Concept Roasting 30-30A Colbert Rd Campbellfield VIC 3061 03 9357 9995 conceptroasting.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

• Convent Bakery 1 St Helliers St Abbotsford VIC 3067 03 9419 9426 conventbakery.com

• Custom Coffees 165a Strickland Rd East Bendigo VIC 3550 03 5443 9922 customcoffees.com.au

• DiPacci Coffee 712 Sydney Rd Brunswick VIC 3056 +61 414154340 dipacci.com.au

• Cortado Coffee 23/327 Mansfield St Thornbury VIC 3071 03 9484 9444 corttadocoffee.com.au

• Decoy Cafe 303 Exhibition St Melbourne VIC 3000 03 9650 6077 decoycafe.com.au

• Dropbox Coffee PO 137 Brunswick West Vic 3055 0405 967 491 dropboxcoffee.com.au

• Cote Terra 17 Station St Oakleigh VIC 3166 03 9569 4329 coteterra.com.au

• Decoy Cafe/Dark Horse Coffee Roasters 303 Exhibition St Melbourne VIC 3000 03 85284622 decoycafe.com.au

• dc Specialty Coffee Roasters 70 Bell St Preston VIC 3072 1300 382 253 dccoffee.com.au

• DiConti Espresso Coffee 4 Acworth Crt Greensborough VIC 3088 0431 056 044 diconticoffee.com

• Dukes Coffee Roasters 62 North St Richmond VIC 3121 03 9417 5578 dukescoffee.com.au

• Dimattina Coffee 126 Edwards St Reservoir VIC 3073 03 9462 5577 dimattinacoffee.com.au

• Emporio Coffee 553 Burwood Rd Hawthorn VIC 3122 03 9982 9935 emporiocoffee.com.au

• Dimattina Coffee 30 Kerr St Fitzroy VIC 3065 03 9416 2077 30kerr65.com.au 1 14/9/20 11:26

• Enga Arabica Coffee 611 Main Rd Ballarat VIC 3350 0428 342 081 engacoffee.com

• Cottle Coffee 300 Coventry St South Melbourne VIC 3205 03 9699 4700 cottlecoffee.com • Craftwork Roasting Co 25 Hall St Yarraville VIC 3013 03 8597 7437 craftworkroasting.com.au • Criteria Coffee 37 Wirraway Dr Port Melbourne VIC 3012 0404 297 721 criteriacoffee.com DVG200064 DVG Bean Scene ad_FA-OL.pdf

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• Equilibrio Espresso Coffee Roasters 1/811 High St Thornbury VIC 3071 03 9496 0780 equilibrioespresso.com.au • Espresso Vivo 28 Assembly Dr Tullamarine VIC 3043 03 9335 4494 espressovivo.com.au • Eureka Coffee & Growers Rspresso 332-334 St Georges Rd North Fitzroy VIC 3068 03 9486 1886 eurekacoffee.com.au • Evoke Coffee 9 Joseph Baldwin Pl Shepparton VIC 3630 03 5820 2590 evoke-coffee.com.au • Fayale Coffee 58 Industrial Dr Braeside VIC 3195 03 9580 6052 fayalecoffee.com.au

ROASTERS DIRECTORY 2020 • Fifth Element Coffee Roasters 105 Ainsworth Ave Chum Creek VIC 3777 0423 228 762 fifthelementcoffee.com.au • Five Senses Coffee 47 Taunton Dr Cheltenham VIC 3192 03 9239 6200 fivesenses.com.au • Food Traders Australia 43-45 Slough Rd Melbourne VIC 3018 03 8398 0500 ftacoffee.com.au • Founder Coffee Co 281 Albert St Brunswick VIC 3056 03 9080 6119 project281.com/founder-coffee-co • Four Beans Cafe & Roasting House 22 High St Northcote VIC 3070 03 9482 2875 fourbeanscafe.com • Genovese Coffee 1/51 Moreland Rd East Coburg VIC 3058 03 9383 3300 genovese.com.au • Gigante 4 Plane Tree Ave Dingley Village VIC 3072 03 9558 2007 gigante.com.au • God’s Honest Truth Coffee Roasters 58 Industrial Dr Braeside VIC 3195 0425 218 869 godshonesttruth.com.au • GranTorino Coffee Melbourne 6000 0412 579 384 grantorinocoffee.com.au • Gravity Espresso 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 gravityespresso.com.au • Great Divide Coffee 51 Lyell St Marysville VIC 3779 0428 852 961 greatdividecoffee.com.au • Green Bean Roasters 74 Thomsons Rd Keilor Park VIC 3042 0466 976 278 greenbeanroasters.com.au

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• Gridlock Coffee 8 Beatrice Ave Heidelberg West VIC 3081 03 9459 9333 gridlockcoffee.com.au

• Kaffeina Group 3 Dairy Dr Coburg North VIC 3058 0418 379 179 kaffeina.com.au

• Map Coffee 620 Church St Richmond VIC 3121 1800 239 438 mapcoffee.com.au

• Griffiths Bros 10-11 Rosemary Ct Mulgrave VIC 3170 03 8545 1333 griffithsbros.com.au

• Karon Farm Coffee PO BOX 249 GORDON VIC 3345 0408 585 362 karonfarmcoffee.com.au

• Market Lane Coffee 126 Weston St Brunswick East VIC 3057 03 9804 7434 marketlane.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

• Martin Street Coffee Roasters 21 Martin St Blackwood VIC 3458 0448 215 121 martinstreetcoffee.com

• Lavazza Australia 117 Church St Hawthorn VIC 3122 1300 307171 lavazza.com.au

• Martin Street Coffee Roasters 101 Collins St Melbourne VIC 3000 0448 215 121 martinstreetcoffee.com

• Hallelujah Coffee 11a Viking Crt Cheltenham VIC 3192 0408 920 201 hallelujahcoffee.com.au • Hillbilly Coffee 3/36 Denham Rd Tyabb VIC 3913 0431 819 838 hillbillycoffee.com • Hills Coffee Co. 18 Mount View Rd Ferny Creek VIC 3786 0411 225 891 hillscoffeeco.com.au • Holla Coffee Roasters 284 Victoria St Richmond VIC 3121 03 8394 3487 hollamelbourne.com.au • Industry Beans 3/62 Rose St Fitzroy VIC 3065 03 9417 1034 industrybeans.com • Inglewood Coffee Roasters 6 Allenby St Coburg North VIC 3058 03 9354 5559 inglewoodcoffeeroasters.com.au • Inkofe 26 Crawford St Braeside VIC 3195 0414 613 362 inkofe.com • Jasper Coffee U3 Rear 260 Hoddle St Abbotsford VIC 3067 03 9416 1960 jaspercoffee.com • 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

• Lets Do Coffee 234 Pakenham St Echuca VIC 3564 0407 775 387 letsdocoffee.org • Little Goat Coffee 3 Harker St Sunbury VIC 3429 0426 296 717 littlegoatcoffee.com.au • Little Rebel Coffee Roastery 22 Collins Rd Dromana VIC 3936 0418 121 467 littlerebel.com.au • Little Things Coffee 78 Railway Rd Blackburn VIC 3130 03 9894 1316 littlethingscoffee.com.au • Locale Espresso 20B Trenerry Cres Abbotsford VIC 3067 1300 189 746 localeespresso.com.au • Madem Espresso Coffee Roasters 56 Silver Wattle Dr Wangaratta VIC 3677 0492 943 276 mademespresso.com • Maillard Atelier Communal Roastery 6 Allenby St Coburg North VIC 3058 0417 372 800 • MAKER Coffee Melbourne 47 North St Richmond VIC 3121 03 9037 4065 makercoffee.com.au

• Melba Coffee 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 • MMC Roasters 8/12 Trewhitt Ct Dromana VIC 3936 1300 869 968 mmcroasters.com.au • Mocopan Coffee 60 Albert St Preston VIC 3072 mocopanshop.com.au • Motobean Roasters 15 Ellesmere Pl Malmsbury VIC 3446 0417 554 190 motobean.com.au • Naked Espresso 6/273-275 Wickham Rd Moorabbin VIC 3189 0411 773 559 nakedespressoco.com.au • Negrita Coffee 338-340 Victoria St Brunswick VIC 3056 03 9380 4663 negrita.com.au • Nomadi Coffee Roasters 750 North Rd Ormond VIC 3204 0405 592 435 Nomadicoffee.com.au

• Notorious Coffee Roasters 99 Odessa Ave Keilor Downs VIC 3038 0412 458 691 notoriouscoffee.com.au

• Padre Coffee 423 Lygon St Brunswick East VIC 3057 03 9380 8225 padrecoffee.com.au

• Quists Coffee 166 Little Collins St Melbourne VIC 3000 03 9650 1530 quistscoffee.com.au

• Roast Art 267 Settlement Rd Thomastown VIC 3074 0423 917 077 roastart.com.au

• OASIS Coffee 10-11 Rosemary Crt Mulgrave VIC 3170 03 85451300 griffithsbros.com.au

• Patricia Coffee Brewers Little Bourke St & Little William St Melbourne VIC 3000 patriciacoffee.com.au

• Rafael’s Coffee 9 Musk Gully Rd Lancefield VIC 3435 0457 866 125 rafaelscoffee.com.au

• Roasting Warehouse 19-21 Leveson St North Melbourne VIC 3051 03 9329 2973 rwspecialtycoffee.com.au

• Ranges Coffee 14 Melba Ave Lilydale VIC 3140 03 9738 7730 rangescoffee.com.au

• Roasting Warehouse Specialty Coffee 9 Marshall Rd Airport West VIC 3042 03 9114 9858 rwspecialtycoffee.com.au

• Omar and the Marvellous Coffee Bird 124 Gardenvale Rd Gardenvale VIC 3185 03 9596 4186 coffeebird.com.au • One Collective Group 65/327 Mansfield St Thornbury VIC 3071 0412 258 009 www.onecollectivegroup.com • Origin Specialty Coffee 1 Patern St Highton VIC 3216 03 5243 2792 origincoffee.com.au • Ottimo Coffee 10A/6–12 Mills St Cheltenham VIC 3192 1300 688 466 ottimocoffee.com.au

• Piccolo Coffee Roasters 8/743 Raglan Pde Warrnambool VIC 3280 03 5562 9392 piccolocoffee.com.au • Podz 77 Parkhurst Dr Knoxfield VIC 3180 03 9800 3649 podz.muzzbuzz.com • Proud Mary Coffee Roasters 200 Wellington St Collingwood VIC 3066 03 9417 1444 proudmarycoffee.com.au • Proximal Coffee 148-154 Main St Lilydale VIC 3140 0433 080 382 proximalcoffee.com.au

THE COFFEE AUSTRALIANS LOVE

‘GRINDERS’ is a REGISTERED TRADE MARK.

• Red Bean Coffee 121 Plenty Rd Preston VIC 3072 0418 538 289 redbeancoffee.com.au • Revolution Coffee Roasters 2/55 Simcock St Somerville VIC 3912 1800 844 955 revolutionroasters.com.au • Riverdale Coffee 2/18 Buch Ave Epping VIC 3076 0433 697 245 riverdalecoffee.com

• 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

ROASTERS DIRECTORY 2020 • San Pedro Coffee 30 Colbert Rd Campbellfield VIC 3061 0423 389 923 sanpedrocoffee.com.au

• Strada Coffee 10/17-19 Alpine Grv Pascoe Vale VIC 3044 03 9304 1633 stradacoffee.com.au

• The Coffee Company 260 Carlisle St Balaclava VIC 3183 03 95346604 coffeecompany.com.au

• Sensory Lab Australia 2B/706 Lorimer St Port Melbourne VIC 3207 03 9663 2317 sensorylab.com.au

• Streat Coffee 66 Cromwell St Collingwood VIC 3066 03 9629 4222 streat.com.au

• The Jazz Corner Cafe 352 William St Melbourne VIC 3000 03 9454 9012 thejazzcornercafe.com

• Seven Seeds 7 Montefiore St Fairfield VIC 3078 03 9347 8664 sevenseeds.com.au

• Stringers Saba Bespoke Coffee 2/20-30 Sussex Ct Sunbury VIC 3429 03 9740 7377 www.sshappybeans.com.au

• The Maling Room 206 Canterbury Rd Canterbury VIC 3126 03 9836 9889 malingroom.com.au

• Silva Yarra Valley Coffee Roasters 3/21 Britannia Creek Rd Wesburn VIC 3799 0448 802 132 silvacoffee.com.au

• Surf Coast Coffee Roasters 21/17 Beacon Blvd Torquay VIC 3228 03 4201 6005 surfcoastcoffeeroasters.com.au

• Sixpence Coffee 15 Wills St Bright VIC 3741 0423 262 386 sixpencecoffee.com.au

• Swig Coffee Shady Creek Rd Yarragon VIC 3823 03 5634 2716 swigcoffee.com.au

• Small Batch Roasting Co 3-9 Little Howard St North Melbourne VIC 3051 03 9326 6313 smallbatch.com.au

• Symmetry Coffee Roasters 78 Railway Rd Blackburn VIC 3130 438128832 symmetrycoffeeroasters.com.au

• SoCo Roasters socoroasters.com.au

• Syndicate Coffee 18 Hewitt St Cheltenham VIC 3192 03 9428 3229 www.syndicate.coffee

• Southern Addictions Coffee 689 Mirboo North-Trafalgar Rd Trafalgar South VIC 3824 0488 913 137 southernaddictionscoffee.com.au • Sprout Coffee 8/173 Salmon St Port Melbourne VIC 3207 1300 870 151 sproutcoffee.com.au • Square One Coffee Roasters 58/76 Stephenson St Cremorne VIC 3121 squareonecoffee.com.au • St Remio 65/327 Mansfield St Thornbury VIC 3071 stremio.com.au • ST.ALi Coffee Roasters 2B/706 Lorimer St Melbourne VIC 3207 03 9132 8966 stali.com.au • Starbucks 19 Milleara Rd Keilor East VIC 3033 0404 101 786 starbucks.com.au

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• that coffee company 19/74 Thomsons Rd Keilor Park VIC 3042 61419134753 thatcoffeecompany.business.site • The Bean Alliance 25 Kurnai Ave Reservoir VIC 3073 03 9474 5555 beanalliance.com.au • The Bean Cartel 5/39-43 Duerdin St Notting Hill VIC 3168 0411 020 416 thebeancartel.com.au • The Blessed Bean Coffee Roasters 3/2 South St Wodonga VIC 3690 0405 816 563 theblessedbean.com.au • The Coffee Brewmasters 2B/197 Champion Rd Williamstown VIC 3016 03 9314 0394 0439 574 326 thecoffeebrewmasters.com

• Vertue Coffee Roasters 8 Raffa Pl Carlton VIC 3027 vertuecoffee.com.au • 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

• The Roastery at Fifty Two 52-60 Albert St Preston VIC 1800 4 BEANS

• White Owl Coffee 126 Main St Rutherglen Vic 3685 410670177 whiteowlcoffee.com.au

• The Town Roaster 8 Market St Kyneton VIC 3444 0475 302 880 thetownroaster.com.au

• Wide Open Road 274 Barkly St Brunswick VIC 3056 03 9010 9298 wideopenroad.com.au

• Tin Man Coffee Roasters 210 Queensberry St Carlton VIC 3053 03 9347 1277 tinmancoffeeroasters.com.au

• Wild Timor Coffee 197 Langridge St Abbotsford VIC 3067 0412 784 667 wildtimorcoffee.com

• Toxik Bean Glenample Pl Mernda VIC 3754 0466 532 516 Toxikbean@instagram

• Williamstown Roasters 62 Albemarle St Williamstown VIC 3016 0431 895 957 williamstownroasters.com

• Ublend Coffee Roasters 3 Dairy Dr Coburg VIC 3058 03 9353 6300 ublend.com.au

• Yarra Coffee & Co 4/182 Main St Lilydale VIC 3140 03 9739 5486 yarracoffee.com.au

• Undercover Roasters 4B Roanoak Ct Bendigo VIC 3550 03 5443 8515 undercoverroasters.com.au

• Yield specialty coffee 57 Chute St Diamond Creek Vic 3089 449252863 yieldspecialtycoffee.com.au

• Vacation Coffee 2/1 Exhibition St Melbourne VIC 3006 0433 195 362 itsavacation.com

• YourCoffee 203 Albion St Brunswick VIC 3056 38560 0197 yourcoffee.com

• Valcorp Fine Food 3/436 Johnston St Abbottsford VIC 3067 03 9224 1900 valcorp.com.au • Veneziano Coffee Roasters 16-18 River St Richmond VIC 3121 03 9421 5585 venezianocoffee.com.au

• Zest Specialty Coffee Roasters 49-51 Enterprise Ave Berwick VIC 3806 1800 111 810 zestcoffee.com.au

• Vertue Coffee Roasters 425 Graham St Port Melbourne VIC 3207 0438 960 444 03 8060 6987 vertuecoffee.com.au

WA • Antz Inya Pantz Coffee Co 33 Teddington Rd Burswood WA 6100 08 6559 2100 antzinyapantz.com

• Bean Junction 2 Bunbury Pl Winthrop WA 6150 0421 306 205 beanjunction.coffee

• Community Coffee Co 292A Barker Rd Subiaco WA 6008 0404 216 800 communitycoffee.com.au

• Giovanni Coffee 2/516 Alexander Dr Malaga WA 6090 0439 700 601 giovannicoffee.com.au

• Beck and Call Coffee 3/222 Chester Pass Rd Walmsley WA 6330 0429 324 760 beckandcallcoffee.com.au

• Crema Coffee Co 2/21 Mordaunt Cct Canning Vale WA 6155 08 6253 8985 cremacoffeeco.com.au

• Bello Cafe 2/57 Prosperity Ave Wangara WA 6065 0413 489 145 bello-cafe.com

• Dante’s Coffee Roasters 3/34 Prestige Prd Wangara WA 6065 1300 664 290 dantescoffee.com.au

• Gordon St Coffee Roasters 16 Gordon St West Perth WA 6005 0468 922 076 manoamano.com.au

• Biobean Coffee 4365 Helena Valley Rd Helena Valley WA 6056 08 9294 3863 biobeancoffee.com.au

• Dark Star Cofffee 104 Frobisher St Osborne Park WA 6017 08 6107 3539 darkstarcoffee.com.au

• Blacklist Coffee Roasters 41 Welshpool Rd Welshpool WA 6106 08 6162 1034 blacklistcoffee.com.au

• Dimattina Coffee 3/19 Collingwood St Osborne Park WA 6018 08 9244 9377 dimattinacoffee.com.au

• Bolt Coffee Roasters 338B Great Eastern Hwy Midland WA 6056 0400 225 450 boltcoffee.com.au

• Dukes Coffee Roasters 425 Albany Hwy Victoria Park WA 6100 08 9331 2222 dukescoffee.com.au

• Bonissimo Coffee 74 Frobisher St Osborne Park WA 6017 08 9201 3555 bonissimo.com.au

• Essence of Coffee 10/395 Warton Rd Canning Vale WA 6155 0438 917 424 essenceofcoffee.com.au

• Brew Coffee Roasters 12/9 Inspiration Dr Wanhara WA 6065 08 9303 4877 brewcr.com

• Fiebre Coffee 2/21 Trade Rd Malaga WA 6090 0417 469 128 fiebrecoffee.com

• Brew-Ha 3-4/162 Rokeby Rd Subiaco WA 6008 08 9388 7272 brew-ha.com.au

• Fiebre Coffee Direct Traders & Roasters 2/21 Trade Rd Malaga WA 6090 0417 469 128 fiebrecoffee.com

• Brother of Mine 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

• 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 • Frothin Coffee – Wood Fire Roaster 2/99 Pinjarra Rd Mandurah, 6210 0451 022 279 frothincoffee.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 • Jones & Co Coffee Roasters 2/84 Callaway St Wangara WA 6065 08 6204 6312 jonescocoffee.com • Kaltiva Coffee Roasters 1/46 Conquest Way Wangara WA 6065 08 9303 2499 0414 293 008 kaltiva.com.au • Karvan Coffee 1/12 Horus Bnd Bibra Lake WA 6163 08 9418 4877 karvancoffee.com.au • Killer Bee Coffee 41 Welshpool Rd Welshpool WA 6151 08 6150 8040 killerbeecoffee.com.au

No artificial colours

No artificial flavours

Gluten free

Vegan friendly

Australian made

• Kimberley Coffee Company PO Box 1319 Broome WA 6725 1300 988 000 Kimberleycoffee.com.au • La Jacoba 22-26 Pakenham St Fremantle WA 6160 08 9286 2336 lajacoba.com.au • La Vista del Coffee Roaster 19/348 Victoria Rd Malaga WA 6090 08 9248 2128 lavistadelcoffee.com.au

Limited only by your imagination nakedsyrups.com.au naked_syrups NakdSyrups

ROASTERS DIRECTORY 2020 • Leaf Bean Machine 1/12 Horus Bend Perth WA 6163 08 9418 4877 leafbeanmachine.com.au

• Port City Roasters 312 South Tce South Fremantle WA 6162 08 9336 5475 portcityroasters.com.au

• Leftfield Coffee Roasters 30 Drake St Osborne Park WA 6017 0418 832 490 leftfieldcoffee.com

• Pound Coffee Roastery 3/14 Zeta Cres O’Connor WA 6163 08 9337 4888 poundcoffeeroastery.com.au

• Little Owl 3/8 Hayden Ct Myaree WA 6154 0475 247 684 littleowlcoffeeroasters.com.au

• Precision Coffee Roasters 2/6 Munt St Bayswater WA 6053 08 6117 2587 precisioncoffee.com.au

• Loaded Craft Coffee Roasters 3/2 Loch St Nedlands WA 6009 08 6262 2587 loadedroasters.com.au

• Raven Coffee Roasters 1/7 South Coast Hwy Denmark WA 6333 0468 321 112 ravenscoffee.com

• Mano a Mano Coffee 16 Gordon St West Perth WA 6005 0468 922 076 manoamano.com.au

• Redmile Coffee Roasters 201 Glyn Pl Mount Helena WA 6082 0438 951 624 redmile.com.au

• Micrology Coffee Roasters PO Box 1535 Melville South WA 6156 0410 611 714 micrology.com.au

• Rocket Fuel Coffee Roasters 6 Stirling Hwy Nedlands WA 6009 0404 681 392 rocketfuelcoffee.com.au

• Mokaffe 42/148 Scarborough Beach Rd Mount Hawthorn WA 6016 08 9443 8716 mokaffe.com.au

• Rubra Coffee 11 Jones St O’Connor WA 6163 08 9314 6299 rubra.com.au

• Offshoot 2/480 Hay St Perth WA 6000 497866615 offshootcoffee.com.au

• Segafredo Zanetti Australia 67-69 Scarborough Beach Rd North Perth WA 6006 08 9201 1350 segafredo.com.au

• Open Plan Coffee Roasters 408 Fitzgerald St North Perth WA 6006 0408 991 113 openplancoffeeroasters.com.au • Pablo’s Coffee 14 Broad St Kensington WA 6151 0413 277 256 Pabloscoffee.com.au • Pedretti Coffee 84 Eric St Cottesloe WA 6011 0412 120 114 pedretticoffee.com • Perth Coffee Roasters 8/84 Nanson St Wembley WA 6014 08 9387 7511 perthcoffeeroasters.com.au

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• Singular Coffee Northbridge 53 Aberdeen St Perth WA 6000 0416 766 988 singularcoffeenorthbridge.com • Small Print Baker & Coffee Maker 125 St Georges Tce Perth WA 6000 08 6282 0000 printhall.com.au • Sparks Coffee Roasters 89B Jull St Armadale WA 6112 0439 919 351 sparkscoffeeroasters.com • Stash Coffee 90 Walter Rd Scotsdale WA 6333 0434 897 700 stashcoffee.com.au

• The Loft Cafe 60 Adelaide St Fremantle WA 6160 08 9335 3524 • 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 • 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 • Yahava KoffeeWorks Unit 8/1 Ostler Dr Vasse WA 6280 6197550786 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 • 300 Espresso 195C Wairau Rd Wairau Valley Auckland 627 +64 21 861 789 300espresso.co.nz • 777 Espresso 19a Nandina Ave East Tamaki Auckland 2013 +64 800 456 994 777espresso.co.nz • 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 Pde Rosedale Auckland 632 +64 9-448 1414 alturacoffee.co.nz • Ark Coffee 6/467 Lake Rd Takapuna Auckland 0622 +64 9-489 8488 arkcoffee.co.nz • Artisan Coffee Roasters 248-250 Marua Rd Mt Wellington Auckland +64 021 483 440 ignitecoffee.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 • Be Specialty Coffee Roasters 3-29 Enterprise St Birkenhead Auckland 626 +61 2103 02217 bespecialty.co.nz • Bean Addicted 7B/89 Ellice Rd Wairau Park Auckland 0627 +64 9-485 3001 beanaddicted.co.nz • Bethells Beanz Coffee Roasters 139 Bethells Rd Henderson Auckland 0781 +64 2-144 2934 bethellsbeanz.com • Caffe Santini 4 Mokoia Rd Birkenhead Auckland 0626 +64 2-2187 2491 coffeesecrets.co.nz • Chiasso Coffee Roasters 20 Wynyard St Devonport Auckland 24 +64 9-445 1816 chiasso.co.nz • Cigana Roasting Co 5 Maskell St St Heliers Auckland 1071 +64 9-575 2075 kilo.co.nz

• Classic Coffee PO Box 9729 Newmarket Auckland +64 2-1167 6922 classiccoffee.co.nz

• Karajoz Coffee Company 3 Virginia Ave Eden Terrace Auckland 1021 +64 9-379 8090 karajoz.co.nz

• Roast Co 3/159 Marua Rd Ellerslie Auckland 1051 +64 9-601 9810 roastco.co.nz

• Generosity Coffee 255 Hinemoa Street Birkenhead Auckland 626 +64 2-166 0969 generositycoffee.org.nz

• Kokako Organic Coffee Roasters 9 Charles St Mt Eden Auckland 1150 +64 9-379 2868 kokako.co.nz

• Roasted Addiqtion 10 Morningside Dr Kingsland Auckland 1025 +64 9-309 9000 roastedaddiqtion.co.nz

• Coffee General 100A Hinemoa St Birkenhead Auckland 0626 +64 9-418 1815 coffeegeneral.co.nz

• Gravity Coffee Roasters 43 Crooks Rd Highbrook East Auckland 2013 +64 800 866 061 gravity.co.nz

• Local Hero Coffee Works 1 Boundary Rd Hobsonville Auckland0 616 +64 274 673 917 localherocoffeeworks.com

• Robert Harris Coffee Roasters 23 Allens Rd East Tamaki Auckland 9019 +64 800 423 267 robertharris.co.nz

• Coffee Lab 15 Silverfield Wairau Valley Auckland 0627 +64 9-444 3131 coffeelab.co.nz

• Grounded Responsible Coffee 4 Link Dr Wairau Valley Auckland 0627 +64 9-356 4625 groundedcoffee.co.nz

• Matakana Coffee Roasters 2 Matakana Valley Rd Matakana Auckland 0985 +64 21 644 337 matakanacoffee.co.nz

• Roma Coffee Roaster 250 Great South Rd Drury Auckland 2101 +64 9-294 8360 romacoffee.co.nz

• Meebz Coffee Roasters 3 Milford Rd Milford Auckland O620 +64 09 486 5650 meebz.co.nz

• Roma Coffee Roasters 135 Cascades Rd Pakuranga Auckland 2010 +64 9-869 4435 romacoffee.co.nz

• Merito Espresso Triton Plaza Auckland 0757 +64 800 637 486 merito.co.nz

• Society Coffee NZ 76 Clyde Rd Browns Bay Auckland 0632 +64 9-476 6878 societycoffee.co.nz

• Millers Coffee 31 Cross St Newton Auckland 1010 +64 9-356 7322 millerscoffee.co.nz

• Suntory Coffee New Zealand 23 Allen’s Rd East Tamaki Auckland 2013 +64 0800 423267 suntorycoffee.com

• Coffee & Tea Lovers 12e Amera Place, Huntington Centre East Tamaki Auckland 2013 +64 9-535 7303 coffeeandtealovers.co.nz

• Coffee Tech 23/9 Chonny Cres Wiri Auckland 2102 +64 2-139 9567 coffee-tech.co.nz • Columbus Coffee 2/100 Mayoral Dr Auckland CBD Auckland 1010 +64 800 100 110 columbuscoffee.co.nz • Corporate Espresso 6 Penguin Dr Murray’s Bay Auckland 0630 +64 9-476 2136 corpespresso.co.nz • D.K.D Espresso 47 Porana Rd Westlake Auckland 0627 +64 9-444 5940 dkdespresso.co.nz • Eighthirty Coffee Roasters 553 Karagahape Rd Newton Auckland 1010 +64 9-551 3236 eighthirty.com

SMALL BATCH HOT CHOCOLATE

• Espresso Workshop Roastery 4/228 Orakei Rd Remuera Auckland 1052 +64 9-375 1463 espressoworkshop.co.nz

• Handpicked Coffee Roasters 918 Newnorth Rd Mt Albert Auckland 1025 +64 211 440 897 Instagram@ frothin_coffee Facebook @frothincoffee • Ignite Coffee 248-250 Marua Rd Mt Wellington Auckland +64 9-570 1150 ignitecoffee.co.nz • Jack’s Coffee Company 3/159 Marua Rd Mount Wellington Auckland 1051 +64 2-175 9241 jackscoffee.co.nz • Jed’s Coffee Company 43 Crooks Rd East Tamaki Auckland 2013 +64 800 866 061 jedscoffee.co.nz

• Monsoon Coffee Roasters 85 Wairau Rd, Wairau Valley Auckland 627 +64 9-444 2002 monsooncoffee.co.nz • Red Rabbit Coffee Co 7 Faraday St Parnell Auckland 1052 +64 21 161 6607 redrabbitcoffee.co.nz

50

Tw o b le n d s

%

Register c a c a o

• The New Zealand Coffee Company 164 Khyber Pass Rd Grafton Auckland 1010 02 78366 379 thenzcoffeeco.co.nz

38 cacao

vegan gluten free no additives no preservatives

%

rich balanced handcrafted ORDERS:

charafoods.com.au

@CHARAFOODSAU

CAFE OWNERS AND COFFEE ROASTERS Text DUX to 0403 310 710 for your FREE SAMPLE PACK

from the creators of

ROASTERS DIRECTORY 2020 • The Roastery at Twenty Three 23 Allens Rd East Tamaki Auckland 0800 4 BEANS (423 267)

• Hummingbird Coffee 438 Selwyn St Addington Canterbury 8140 +64 3-379 0826 hummingbirdcoffee.com

• Ris’tretto Espresso 34 Kings Ave Waikuku Christchurch 7402 +62 27 755 7361 ristretto.co.nz

• The Shelf 50 High St Auckland 1010 +64 21 086 08769 theshelfcafe.co.nz

• Izon Coffee Roastery Airport Industrial Estate Harewood Canterbury 8052 +64 3-942 4951 izoncoffee.co.nz

• Switch Espresso 4/25 Birmingham Dr Middleton Christchurch 8016 +64 22 555 2229 switchespresso.co.nz

• Toasted Coffee Roasters 4 Link Dr Wairau Valley Auckland 627 +64 9-966 6485 toasted.co.nz

• Lyttelton Coffee Co 29 London St Lyttelton Canterbury 8082 +64 21 750 555

• Mazagran 36 Moray Pl Dunedin 9016 +64 3-477 9959

• Three Llamas Gourmet Coffee 65A Main North Rd Woodend Canterbury 7610 +64 3-310 0632 threellamascoffee.com

• Roastery Door Coffee 168 Hillside Rd South Dunedin Dunedin 9012 +64 21 120 6268

• Vibe Coffee Roasters 15A Porana Rd Wairau Valley Auckland 0627 +64 800 652 701 vibecoffee.co.nz • Volt Espresso 29c Hannigan Dr St Johns Auckland 1072 +64 9-529 2052 voltespresso.co.nz • Weta Coffee 1A Rawhiti Rd One Tree Hill Auckland 1061 +64 2-142 8876 wetacoffee.co.nz • Tohora Coffee Co 75 Lane Rd Russell Bay of Islands 202 +64 2140 3255 tohoracoffee.co.nz • Excelso Coffee Roasters 112 Third Ave West Tauranga Bay of Plenty 3145 +64 7-578 2832 excelso.co.nz • Fixation Coffee Roasters 10 Dive Cr Tauranga Bay of Plenty 3110 +64 7-578 8077 fixationcoffee.co.nz • Belo Coffee Trading Co PO Box 8418 Riccarton Canterbury 8440 +64 2-186 0122 belocoffee.co.nz • 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 • Crafted Coffee Company 121 Blenheim Rd Christchurch Canterbury 8041 +64 3-348 4833 craftedcoffeecompany.co.nz

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• 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 vice-espresso.co.nz • Vivace Espresso 474 Tuam St Phillipstown Canterbury 8011 +64 3-381 2474 vivaceespresso.co.nz • Coffee Worx Roastery Cafe 1/60 Hayton Rd Sockburn Christchurch 8025 +64 3-341 5040 coffeeworx.co.nz • Jail Breaker Coffee 297 Lincoln Rd Addington Christchurch 8024 +64 3-943 1662 addingtoncoffee.org.nz • Liminal 8024(Jailbreaker Coffee) 297 Lincoln Rd Addington, Christchurch 8024 +64 3-943 1662 addingtoncoffee.org.nz • Orgazmik Coffee 142 Beach Rd North Beach Brighton Christchurch 8083 +64 3-382 3393 thenakedbaker.co.nz • Prima Roastery 387 Brougham St Sydenham Christchurch 8023 +64 3-373 8180 primaroastery.co.nz

• Essential Coffee NZ 12/48 Tawn Pl Te Rapa Hamilton 3241 +64 800 324 111 essentialcoffee.co.nz • Aurum Coffee 1101 Heretaunga St East Hastings Hawkes Bay 4122 +64 6-873 5039 aurumcoffee.co.nz • Bay Espresso Coffee Company 2/1128 Omahu Rd Hastings Hawkes Bay 4175 +64 6-879 4115 bayespressocoffee.co.nz • Firsthand Coffee 15 Joll Rd Havelock North Hawkes Bay 4130 0800 939959 firsthand.coffee • Hawthorne Coffee Roasters 23 Napier Rd Havelock North Hawkes Bay 4130 +64 6-877 1113 hawthornecoffee.co.nz • Thirdeye Coffee Roasters 1 Austin St Napier Hawkes Bay 4110 +64 22 416 5724 thirdeyecoffee.co.nz • Origin Coffee Company 7 Wahanui Cres Otorohanga King Country 3900 +64 7 873 8550 origincoffee.co.nz • Alchemy Coffee Mobile Service Feilding Manawatu-Wanganui 4740 +64 2-7293 8111 alchemycoffee.co.nz • Arrosta Coffee Roasting Co. 42 Victoria Ave Palmerston North Manawatu-Wanganui 4410 +64 6-355 5010 arrostacoffee.co.nz

• Coffeegogo 55a Joseph Street Palmerston North Manawatu-Wanganui 4412 +64 2-7437 2840 coffeegogo.nz • Ebony Coffee Roasters 208 Featherston St Palmerston North Manawatu-Wanganui 4410 +64 6-359 3300 ebonycoffee.co.nz • Havoc Coffee Roasters 73 Westmere Station Rd Westmere Manawatu-Wanganui 4571 +64 6-348 4979 havoccoffee.co.nz • CPR Coffee 18-20 Wynen St Blenheim Marlborough 7201 +64 3-579 5030 cprcoffee.co.nz • Ritual Coffee Company 21 Lowther Dr Blenheim Marlborough 7201 +64 2-7833 0169 ritualcoffee.co.nz • Manaia Espresso 4 Walu Ln Tutukaka Matapouri 0173 +64 027 245 5013 manaia-espresso.co.nz Crossbow Coffee Roasters 149b Salisbury Rd Richmond Nelson 7020 +63 3-928 0240 crossbowcoffee.nz • Pomeroys Coffee & Tea Co 16 Elms St Stoke Nelson 7011 +64 3-546 6944 pomeroys.co.nz • Sublime Coffee Roasters 211 Haven Rd Beachville Nelson 7010 +64 3-539 4988 sublimecoffeeroasters.co.nz • The Roasted Bean 47 Amuri Ave Hanmer Springs North Canterbury 7334 +64 3-315 7430 roastedbean.co.nz • Ikarus Coffee Roasters 781 Pekerau Rd Kaitaia Northland 0483 +64 9-408 7084 ikaruscoffee.co.nz • Max Coffee Roasters 29b Mill Ln Kerikeri Northland 230 +64 9407 7200 maxcoffee.co.nz • Tiger Mountain Coffee School Gully Rd Kaeo Northland 0448 +64 9-405 1006

• Emporio Eric Heycoop C/O Emporio Coffee 90 Abel Smith Street Te Aro Wellington, Wellington NZ 6140 +64 2-1275 9403 emporio.co.nz

• IncaFé Organic Coffee 6 Cody Pl Waiwhakaio, New Plymouth Taranaki 4312 +64 6-759 1680 incafe.co.nz

• Allpress Espresso 12 Emily Siederberg Pl Dunedin Otago 9059 +64 3-477 7162 allpressespresso.com

• Ozone Coffee Roasters 47A King St New Plymouth Taranaki 4310 +64 6-757 5404 ozonecoffee.co.nz

• Bean Around The World Coffee Roasters 11 Athol St Queenstown Otago 9300 +64 3-441 2440 coffeebeanz.co.nz

• Aoraki Coffee Roaster 20 Hampton Downs Rd Hampton Downs Waikato 3782 +64 21 288 1338 aoraki.co.nz

• Kaffelogic 8 Stafford St Dunedin Central Otago 9016 +64 21 334 332 kaffelogic.com • The Strictly Coffee Company 137 Frederick St Dunedin Otago 9016 +64 2-7206 4287 strictlycoffee.co.nz • Vanguard Specialty Coffee 329 Princes St Dunedin Otago 9016 +64 3-477 9511 vanguardcoffee.co.nz • La’vita Coffee 278 Rangitikei St Palmerston Nth Central, Palmerston North +64 2-173 3343 lavita.co.nz • Fuel Espresso 23 Raiha St Elsdon Porirua 5022 +64 4-499 7733 fuelespresso.com

• Coromandel Coffee Company 462 Kuaotunu Wharekaho Rd Whitianga Waikato 3592 +64 7-866 5373 coffeelala.com • King Coffee 20 Hampton Downs Rd Te Kauwhata Waikato 2013 +64 9-930 9207 kingcoffee.co.nz • Rocket Coffee Roasters 302 Barton St Hamilton Waikato 3244 +64 7-839 6422 rocketcoffee.co.nz • Volcanic Coffee 20 Otupai St Two Mile Bay Waikato 3330 +64 2-132 2976 volcaniccoffee.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

• Emporio Coffee 90 Abel Smith St Te Aro Wellington 6140 +64 4-382 8116 emporio.co.nz

• Peoples Coffee 22B Newtown Ave Wellington 6021 +64 4-389 6777 peoplescoffee.co.nz

• Flight Coffee 30 Garrett St Te Aro Wellington 6011 +6427 535 0883 flightcoffee.co.nz

• Revive Espresso 2 Lochy St Petone Wellington 5012 +64 4-568 5300 revive-espresso.co.nz

• Havana Coffee Works 163 Tory St Te Aro Wellington 6011 +64 4-384 7041 havana.co.nz

• Ripe Coffee Roasters 476 Jackson Street Petone Wellington 5012 0444 586 2245 ripecoffee.co.nz

• Karamu Espresso 1/50 Gracefield Rd Gracefield Wellington 5010 +64 2-180 4900 karamucoffee.co.nz

• Rush Coffee 258 Ryan Rd Te Arai Wellsford 975 +64 9431 4031 rushcoffee.co.nz

• L’affare 43 King St Mount Cook Wellington 6021 0800 LAFFARE (523 3273) laffare.co.nz

• Fat Cat Coffee 693 Lake Kaniere Rd Kokatahi West Coast 7881 +64 2-7474 2457 fatcatcoffee.co.nz

• L’affare 27 College St Te Aro Wellington 0800 LAFFARE (523 3273) laffare.co.nz

• Kawatiri Coffee Roasting Virgin Flat Rd Westport West Coast 7866 +64 3-789 8953 kawatiri.coffee

• Machiatto 281B Lees Pakaraka Rd RD6 Masterton Wellington 5886 021 774 666 machiatto.co.nz

• Nero Italia NZ PO Box 84 020 Westgate Westgate, Auckland 614 +64 2-1116 0894 Neroitalia.co.nz

• Mojo Coffee 37 Customhouse Quay Wellington Waterfront Wellington 6011 +64 4-385 3001 mojo.coffee • Ninety Six 1 Antilles Place Grenada Village Wellington 6037 +64 2-2187 1478 ninetysix.nz

• Perkatory Coffee Ruapuke Rd Raglan WKO 3296 +64 213 2556 perkatorycoffee.co.nz • Santos Coffee Roasters PO Box 204146 Highbrook 2161 +64 0800 500 008 santoscoffee.co.nz

CAFÉ SCENE

Lupo Lab waited to find dairy alternatives that complemented its coffee before adding them to its menu.

LUPO LAB 151-153 Scarborough Beach Road, Mount Hawthorn, Western Australia, 6016 Open weekdays 6:30am to late, weekends 7am to late 08 9242 4426 Few industries attract the kind of passionate people that coffee does, and Mirko Silvestri is a great example.

The Owner of Lupo Lab café and micro roaster in Mount Hawthorn fell in love with hospitality growing up in his family’s restaurants in Rome. His attention turned to coffee specifically in university, where he developed a passion that carried

Lupo Lab’s logo and house blend take inspiration from the founding story of Rome, Italy.

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him around the world before landing in Western Australia.

“At the time, about 17 years ago, we actually knew very little about coffee, at least in Italy. I joined the Specialty Coffee Association, started taking its courses, and built my knowledge of coffee origin and chemistry,” Mirko says.

“I lived in Elsternwick, [Victoria], for a while but Perth is much quieter. Mount Hawthorn is a nice family area that’s built a strong cultural movement with new restaurants and cafés over the last few years.”

Inspired by the founding story of Rome and its Capitoline Wolf sculpture, ‘lupo’ comes from the Italian word for ‘wolf’ and ties the café to Mirko’s Italian roots.

This theme even extends to the name of its house blend, Larentia, taken from the same story.

“We try to do direct trade as much as we can. My last trip was to El Salvador last year and I’m excited to receive coffee from them in a couple of weeks,” Mirko says.

“As part of this direct trade partnership, we are able to support the Coffee Growing People project, which supports the local coffee community by providing free education, nutrition and health care for the farmers and their children.”

Coffee is prepared with a La Marzocco Strada AV espresso machine, and one of three grinders: an Anfim SPII for blends, Anfim Pratica for single origins, and a Mahlkönig EK43S for filter and ground retail coffee orders.

Lupo Lab’s roastery is on display to the public, where they can peak into Mirko’s “coffee laboratory” where beans are monitored and analysed as much during the

roast as the brew.

“We proudly craft coffee with a Genio coffee roaster, manufactured in South Africa, where I visited their workshop and helped to develop their exposure in Australia,” Mirko says.

Because of this high attention to detail, Lupo Lab was hesitant to add plant-based milks to its menu. Mirko hadn’t found an option that paired well with his coffee until he came across the Alternative Dairy Co. “We were one of the first in Perth to use that oat milk. We love it and are now partnering with them to serve almond milk too,” Mirko says. “We’ve always been against using almond milk because it changed the flavour of our coffee too much, but with Alternative Dairy Co’s new formula, we find it’s a nice match.

“We’ve even had a lot of happy customers come in and ask where they can buy this oat milk themselves, and we’re seeing it with the almond milk as well.”

Lupo Lab also plans to introduce Alternative Dairy Co Soy Milk to its menu once its new recipe rolls out in early 2021.

“More and more people are ordering dairy alternatives, so we want to give our customers the most choice possible,” Mirko says.

Coffee is not the only thing prepared inhouse at Lupo Lab. The café makes its own pastas, desserts, and much of its food.

Mirko says Lupo Lab has built a reputation for its pasta.

“We have a very good recipe, I must say, for our most famous pasta, the pappardelle, which we now serve with a rich oxtail sugo [sauce],” Mirko says.

“Our pasta has a strong Roman heritage, which has influenced much of our shop.”

85 ESPRESSO 85 Hudsons Road, Spotswood, Victoria, 3015 Open Monday to Friday 6am to 3pm, Saturday 7:30am to 3pm (03) 9191 0777 Moving from Canberra to Melbourne three years ago, Steph Matar and Ibrahim Khodr came across a small café in Spotswood, Victoria, where they saw great potential.

A facelift and a few ups and downs later, 85 Espresso has built a strong cast of regulars that love the tasty coffee and warm, rustic feel of the venue.

“We’ve got a sign on the ground that says ‘good vibes’ and that’s what we try to bring into the café,” Steph says.

“The customers come in, we have a chat and a laugh, they’re literally like family now.”

85 Espresso runs Soar, formerly known as Bond St, from Veneziano Coffee Roasters as its house blend for its fruit forward, blueberry, raisin, and peanut butter flavours.

“We really like the flavour. It tastes amazing and the same every single time you make a coffee,” Steph says.

“Ibrahim’s a perfectionist when it comes to coffee. We weigh and measure every shot to keep it perfect and consistent.”

The coffee bar features a white

PC EATERY 49 Saxton Road West, Stoke, Nelson, 7011, New Zealand Open Monday to Friday 8:30am to 3pm, Saturday 9am to 3pm +64 3-928 0508 Pic’s Peanut Butter World is almost like something out of a Road Dahl book. A giant peanut butter jar sits outside the factory doors, which open to the public for tours six days a week.

And through those glass doors –

PC Eatery is the onsite café at Pic’s Peanut Butter World in Nelson.

85 Espresso is gearing up for a new look whem it welcomes customers back for sit-down service post-COVID.

La Marzocco Linea espresso machine, two Mythos One grinders, and a Mahlkönig EK43 grinder for retail coffee orders, which Steph says have gone up since COVID-19 restrictions set in March.

“We set up a little retail table at the café when COVID-19 began, and we sell quite a bit,” Steph says.

“We started doing a night menu and free delivery during the first set of restrictions and might do it again depending on how long these restrictions go on. It was really good and the customers in the area liked it.”

85 Espresso’s acai bowl has stayed

popular, as has the Knefeh French toast, a Middle Eastern twist on the classic dish.

The brioche French toast is filled with sweet cheese and topped with vanilla ice cream, mixed berries, and rose water syrup.

While delivery and retail have helped 85 Espresso brave the COVID storm, Steph hopes to use the downtime to again remodel the café so they can offer something fresh and new on the other side.

“We’re looking at another facelift, changing the café again and practically starting from scratch,” Steph says. “It will be a whole new look.”

emblazoned with a big red star – sits PC Eatery, a café that is part of the Pomeroy’s family that showcases all things peanut butter.

“We have a sweets cabinet with as much peanut butter in all of the slices as possible, daily rotating scones and scrolls, and a full lunch menu,” PC Eatery and Event Manager Laura Aylen says.

“We like to think we have an open and friendly environment and are lucky to be able to accommodate families with space for a kid’s area as well. Lots of families like

coming by and popping their kids down while they catch up with friends over lunch and a coffee.”

Before relocating and expanding in February 2019, Pic’s peanut butter factory was located next store to another Pomeroy’s café, The Coffee Factory. They built a strong relationship Pic’s wanted to keep strong at its new site.

“Because we’ve been working alongside them for many years, we were very lucky that they came to us initially and asked if we’d be willing to open a café inside the new site,” Laura says.

“Although we are two separate businesses, we work very closely with the team at Pic’s to organise the tours and events in the café as well.”

Pomeroy’s roasts a custom blend, Pic’s Beans, to serve at the café and sell in the Peanut Butter World gift shop. Laura says Pomeroy’s wanted to offer something different and exclusive at the café.

“It’s got a slight peanut flavour within the coffee blend. When Tania Kitto, our roaster at Pomeroy’s roasts it, she takes care to make sure it accommodates the food quite nicely,” she says.

While border closures have limited the number of tourists dropping by the big peanut buttery attraction, Laura says it has provided the community a chance to see what’s on their own doorstep.

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CAFÉ SCENE

After years of working in cafés for other people, Szymon Jagus saw moving to Gowrie in the Australian Capital Territory as an opportunity to go into business for himself. Common Grounds not only saw his ambitions come true but also helped him connect with his new neighbours and community. “[The name] was my wife’s idea. We wanted to have a cheeky name associated with coffee that also describes our approach to hospitality – with that homely feel, where everyone can feel like they belong,” Szymon says.

“Very often we hear that our place feels like home. We have very friendly and approachable staff that are on a first name basis with everyone. We love when our customers bring their ‘doggos’ and kids, it feels like a one big family.”

The café is part of a small shopping mall, intentionally removed from the busier parts of town, so Szymon and his wife could create a little oasis.

“We are surrounded by nature, having

FLOUR & CHOCOLATE 78 Old Toombul Road, Northgate, Queensland, 4013 Open Tuesday to Friday 6:30am to 5pm, Saturday 6:30am to 2pm (07) 3161 6246 Nothing goes better with a beautiful pastry than a nice coffee, which is why Lachlan and Kylie Scott wanted to offer the pairing when they opened their second Flour & Chocolate patisserie in Northgate, Queensland.

“The two really go hand in hand. We wanted to serve coffee at our first place in Morningside, but just didn’t have the space,” Kylie says.

Flour & Chocolate has earned a good reputation for its house-baked pastries.

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Image credit: Aaron Hilborn

COMMON GROUNDS 4/1 Jeffries Street, Gowrie, Australian Capital Territory, 2904 Open weekdays 7:30am to 2pm, weekends 8am to 2pm (02) 6291 7412

Common Grounds provides the residents of Gowrie with a relaxing and delicious coffee experience.

two big ovals right next to the shop; 200 metres away you can meet kangaroos grazing on grass every morning,” Szymon says.

Since opening, Common Grounds has served the Campos Superior blend alongside the various single origins Campos has on offer.

“We strongly believe in Campos’ ability to deliver a very consistent product that the end customer will love. They know their game and had never let us down,” Szymon says.

“We get visits from the Sydney team quite often. They always give us great advice when it comes to novelties and have been supporting us in so many ways since the beginning. I would really recommend

them as your roaster.”

The coffee bar features a La Marzocco Linea PB espresso machine, Markibar Izaga grinder for the Superior Blend, additional grinders for single origin and decaf coffees, and a PuqPress V2 tamper. “In winter we play around with batch brew made on Moccamaster and in summer we use Toddy buckets for our cold brew,” Szymon says.

“We started with the mostly older crowd that lives in the area, but as we get more and more popular, we see more young faces.

“It’s great getting to know your customers and knowing that what you do puts a smile on their face. If I made someone’s day better, even if my own is not going great, that makes me happy.”

“A friend of ours who owns a café recommended Mocopan Coffee to us, so we spoke with their team and really liked their philosophy and what they were about.

It’s been around for such a long time and they had that classic style about them. Most importantly, we found their coffee really complemented our food.”

Of Flour & Chocolate’s many pastries and baked goods, Kylie says its almond chocolate croissant and range of danishes are favourites among regulars. The patisserie also keeps things fresh with daily or weekly specials and by taking recommendations from customers of seasonal fruits and flavours.

Despite its small size, the original Flour

& Chocolate has built a strong following in Morningside over the last eight years for its delicious food. For their second venue, Lachlan and Kylie wanted something closer to home with a warm and inviting atmosphere.

“It was just Lachlan and I for a very long time. Lachlan made the food and I’d serve the customers. Now, we have a team of about 50 staff, so it’s nice to see that grow over that time,” Kylie says.

“We live locally to Northgate – I grew up in this area and our kids go to schools here – and we wanted somewhere that wasn’t just in a shopping centre, was a little out of the way, and could really be part of an experience.”

The Northgate patisserie feels like a little getaway in the usually bustling town.

A beautiful garden has been set up in the entry way to help customers sit and relax while they enjoy their food and coffee.

Flour & Chocolate has chosen to keep table service closed through COVID-19 but looks forward to when it can welcome customers back for more than a few minutes per day.

“We’ve thought about reopening our seating, but our main concern is our customer’s wellbeing,” Kylie says.

“In the meantime, we’ve implemented a bit more of a deli style, so customers can still come in to get their takeaway coffee and a croissant.”

Three Flamingos combines timber with white accents for a modern look and feel.

THREE FLAMINGOS ESPRESSO 136 Terry Street, Albion Park, New South Wales, 2527 Open weekdays 6am to 2pm, Saturday 7am to 2pm, Sunday 8am to 2pm (02) 4202 5544 Moving to Albion Park from Sydney in 2016, Brad Pettitt quickly noticed a lack of good options for specialty coffee in the area. It was a gap in the market he was keen to fill.

“It’s a growing community and we wanted to provide a place for people that appreciate specialty coffee to enjoy their morning hit,” Brad says. “I worked in cafés throughout uni, then spent seven years in the sports industry doing marketing, ticketing, and sales. I didn’t see myself going back to hospitality, but I’ve always had a love for it.

When I saw the opportunity down here, it drew me back.”

Brad wanted to offer a specialty coffee experience to his customers that also had a broad appeal and would help the café build a crowd. He found what he was looking for with Toby’s Estate’s Broadway blend.

“I approached a few different roasters with the café concept and Toby’s Estate took the time to understand what we’re trying to do. They could tell we were really focused on specialty coffee and have been a terrific partner,” Brad says.

After a year, Three Flamingos had a strong enough following that Brad felt they could experiment with their house blend.

The café moved from Broadway to Espresso Rico for a more distinctive taste.

“It’s a little riskier, with more punch and acidity, particularly the fresher it is. We’re going through a lot of coffee per week, so that really works for us,” Brad says.

Three Flamingos brews this coffee with a three-group La Marzocco Linea PB, and complements it with a monthly rotating range of single origins. These are served as espresso and through a range of filter options, with AeroPress and cold brew among the most popular.

“We try to balance high-volume café trade with the ability to offer something a little different to people new to filter coffee and alternative brews. We go through about 20-plus litres per week of our Cold Brew Filter, even in the colder months,” Brad says. “We converted a lot of people who were long black drinkers. It is a little lighter, sweeter, and fruitier than your full-bodied espresso drinks, and because of the rotating single origins. Our regulars enjoy the subtle variety in flavour.”

While Brad says Three Flamingos was popular for its delicious breakfast menu, COVID-19 has forced the café to shift its foodservice focus to primarily takeaway. A move that he says has provided some terrific insights into better engineering a menu to suit your venue, not the other way around.

“I think like a lot of inexperienced operators, I was so focused on building a menu to wow the local community and please our guests, not taking time to understand the margins a little better and design a menu to suit our business model.

COVID provided an opportunity to do exactly that and we have seen some terrific

results,” Brad says.

The pandemic hasn’t slowed Three Flamingos’ plans down either. Brad says they are expanding the venue into the building next door, hopefully finishing up by the end of the year.

“It’s going to enable us to offer dinner service with a bar, and provide our guests with a more comfortable space to relax,” he says. “Our goal has always been to create a venue in Albion Park that people can be proud of and a place people want to bring their friends and family too, and to see the community embrace us and our future plans to this point has been really satisfying.”

The café was born from a desire to bring more specialty coffee to the residents of Albion Park.

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TECH TALK

Maurizio Marcocci is the Director of Service Sphere.

First timers Maurizio Marcocci on why now is the perfect time to delve into the world of domestic espresso machines and take the time to be a curious and skilled home barista.

T

here’s unwarranted pressure during lockdown to emerge your own version of Picasso, a sourdough champion or become fluent in French.

If you’re anything like me and have been juggling home schooling, managing a business, and supporting your customers, then you know that this imposed lockdown is hard work.

Here at Service Sphere, we’ve stuck to our strengths and remained open for

Delonghi’s Magnifica machine embraces simplicity and ease of use to deliver a quality cup.

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machine installation, services and repairs, but one of the largest growth areas we’ve observed in the past four months has been the volume of home espresso machines dusted off and brought in for an overhaul. Without offices to cater to the daily cup, home workers have had to become their own barista.

We’ve also been excited to watch a new wave of coffee lovers begin their journey with domestic coffee machines.

The LaCimbali M21 Junior one-group machine produces Italian-style espresso and cappuccino.

It’s a time of discovery, education, and appreciation for what could one day turn these consumers into the next generation of barista or café owner.

You wouldn’t believe the number of text messages I’ve received that start with: “I’m interested in getting a coffee machine for home, what do you recommend?” Equally, if you’re a café or roaster getting similar questions from customers, then adding a domestic range to your umbrella of products might be worthwhile considering.

My response starts a chain of responses based on option A or option B: whole beans versus capsules, entry level versus top of the range. I find most people have come from a background of instant coffee use, filter, plunger, even capsule consumption, and now they’re looking for the next step up.

When they’ve opted for a whole bean approach, the team at Service Sphere takes the time to first understand what people want from their machine: fully automated or barista style, price point, thermo blocking heat exchange system or boiler, and plumbed-in water system or free standing. Don’t worry, we walk you through step by step.

From our years of experience, what we find is that most customers just want

water mains, instead it is equipped with a good, reliable machine that produces a built-in tank and a water softener, to delicious espresso and textures milk well. solve those situations where a permanent When we introduce customers to the connection to the mains is not possible DeLonghi range, many have had an older or desired.

DeLonghi model and are looking to move up to next level in the same range.

The Rancilio Silvia is another great If we imagine “Steve” is looking for reliable option that brings a little Italian a machine that delivers the same quality dècor to any home. This traditional cup as what he gets from his local café espresso machines offers total professional and ‘Joe’ the barista, then consider levels of performance and reliability and is DeLonghi’s PrimaDonna Elite and a great choice for any first home coffee user.

Eletta fully automatic machines with ECM Mechanika Slim 1 Group the DeLonghi LatteCrema System for a machine is another level at the absolute top perfect milk texture. Its thermal carafe of the single boiler category. Beautifully with double wall keeps the milk at an ideal temperature for longer. The machine’s interface allows the user to customise the parameters of the coffee: shot time, temperature, and milk temperature. It’s an all-rounder.

In terms of quality, DeLonghi remains at the forefront of fully automatic domestic coffee equipment. In December 2019, for the second year in a row, it was awarded the productreview.com. au award for its PrimaDonna Elite and PrimaDonna Elite Experience machines. This award illustrates the presence the brand has built and position it has solidified over the years through positive experience and a quality product.

The Delonghi Magnifica range and its Compact Cappuccino machines each have their own characteristics, but the beauty of the Delonghi range is its simplicity and ease of use.

Additional features such as touch screen and Bluetooth connectivity will also bump up the price for the added user experience, but it all comes down to what you want The Rancilio Silvia will offer professional levels from your machine. For example, of performance and reliability at home. some domestic models will texture milk for you and others put that responsibility on the user. The choice is made, it comes with boiler and pump yours. pressure gauge, control lamp for the Moving into barista style espresso indication of water shortage, and automatic models, and it’s hard to look past the water shortage switch-off function.

LaCimbali M21 Junior. This is a machine Its big brother, the ECM Synchronika designed and built for those who, 1-group, is handcrafted with precision although have limited space at their down to the last detail. It comes with a disposal, want to offer traditional Italianstainless steel coffee boiler and steam/hot style espresso and cappuccino. It is a water boiler, subtle silver-coloured PID one-group machine for small production display for the individual adjustment of needs, available both in an automatic the temperatures, and low-noise rotary (M21 Junior DT) and semi-automatic pump, which is switchable from water (M21 Junior S) version. tank to a fixed water connection. This machine is convenient yet functional, and M21 Junior S is a continuous semian impressive unit that will have friends automatic machine, equipped with a in awe – the next time they’re permitted vibration pump, a boiler water auto-level to visit of course. and an automatic valve. Unlike the DT, Pair it with one of our many Eureka or the Junior S can’t be linked directly to

Mazzer grinders available – built to last and handle your domestic grinding needs simply and efficiently – and you’ve got everything you need to set you on your espresso journey.

While we’re still on the theme of equipment for ‘first timers’, don’t discount the Bravilor Junior filter machine that has been designed especially for domestic use.

From the tank, fresh water runs down into the stainless-steel boiler where it boils in no time thanks to 10-amp power. The spray head then carefully pours the water just like a barista does. It has a 16hole stainless steel nozzle so hot water contacts the ground coffee at many points simultaneously. It takes just six minutes to brew a total of 1.3 litres, or roughly 10 cups in six minutes at a temperature between 92°C and 96°C. The other important consideration we advise all new domestic coffee machine users, is to care for your equipment. That means using Cafetto product to regularly backflush grinds and grit from your group head, cleaning the oils from your hopper, and replacing your water filter at least once a year. Filters act as a barrier to unwanted minerals that cause lime sale and can lead to unnecessary blockages and leave a nasty taint in your cup.

Last year, DeLonghi went one step further, releasing anti-limescale spheres called Softballs. Instead of a water filter, these little guys are placed in water tanks to eliminate the risk of airlocks and the potential of developing limescale.

Domestic machines in particular have lots of seals and moving parts.

It’s a small capsule of hard-working technology that needs to be looked after. To keep it working well, and safely, put an annual service on your to-do list, just like you pencil in a car service, or a check-up at the dentist.

We promise it won’t be as painful if you visit regularly. If you don’t, the only pain you’ll endure is an unhappy machine and potentially in your hip pocket because the longer you leave a problem, the more expensive it becomes.

While buying your first espresso machine for home can be overwhelming, we at Service Sphere are here to help you on that path, and achieve one new skill during lockdown. If you haven’t learnt to play the guitar by now, you can still learn to make yourself a delicious cup.

For more information, visit servicesphere.com.au

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ESPRESSO YOURSELF

Jibbi Little of Jibbijug is the 2019 ASCA Pauls Professional Australian Latte Art Champion.

Fantastic Mr Fox 2 Jibbi Little demonstrates how to take a good design up to world competition standard, with her technically improved Fantastic Mr Fox.

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ompetition pushes you to grow as a barista, latte artist, and person. Not only do you need to progress your skills and mindset, you need to develop and refine your designs.

Sticking to a theme across a competition year is often a good idea and can give you direction, but each time you rise to a new level – from regional to national to worlds – more is expected of what you can do in the cup.

In the August 2019 edition of BeanScene, I shared the Fantastic Mr Fox design I presented to win the 2019 Australian Latte Art Championship. It was part of a series based on my favourite books as a child. I wanted to continue this theme when I went to the 2019 World Latte Art Championship in Germany but knew if I was going to present this fox again, it would need to show even more flair and skill.

While much of the design of this new pattern is similar to its

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previous iteration, there are two elements that were introduced to better display my ability as a latte artist.

The first was to rework the neck or collar of the fox, featuring a second rosetta in place of the pull through from the first. This required a greater degree of skill and awareness of how the two rosettas would interact with each other in the cup.

The second, and much trickier of the two, was to add another ear to the fox. Working such a physically small element into limited space was a challenge that required experience in planning a pattern as well as executing it. Ultimately, I was able to achieve this by repositioning the first ear to point closer to the rim so I could work in the second ear in the wider space to the left that was now available.

Doing this also allowed me to extend the face and add more detail.

This is the type of growth, not just in skill but thinking, that competition provides.

1.

Build your base with the cup handle positioned at three o’clock.

3.

In one movement, draw a small loop from the end point of the C to the middle and back. Then, drag a line that is parallel to the start point of the C.

5.

Pour a nine-leaf rosetta running along the top of the V. Pour another eight-leaf rosetta along the right of this to form a curved V.

7.

From the top of the neck rosetta, pour a small triangle for the first ear, followed by a pointed loop to the left for the second.

2.

To start the body, pour a crescent moon shape beginning three quarters down the middle of the cup and end near seven o’clock.

4.

Drag another line straight down the cup, beginning slightly higher than the C and connecting the two points of the body. Pour a second line forming a narrow V shape.

6.

From the mid-curve of the C, pour a 10-leaf rosetta up along the edge of the cup until 11 o’clock. Then, drag through alongside the rosetta until you touch the C shape again, forming the tail.

8.

Form the same point, pour an oval beneath the ears, drop a small amount of foam (leaving a space to form an eye) and drag back outwards to form the snout.

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TRAINING TACTICS

Kyle Rutten is the Victorian Territory Manager at Mocopan Coffee.

Advice from the front line Kyle Rutten speaks to resilient café owners on why things don’t need to be perfect, just cash flow positive.

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ough times call for tough people and even tougher, more creative solutions.

Even during the best of conditions, owning and operating a profitable café is no easy feat.

There is often a misconception that opening a café equates to automatic cash flow because of the volume of coffee-loving Aussies. While cafés can be successful business models, anyone who has ever owned or managed one will tell you it takes a lot of hard work and passion.

Then throw into the mix this new “COVID normal’ and for those in Victoria, tough trading conditions thanks to government restrictions. While many continue to battle the conditions, what’s been interesting to see is the positive stories of cafés that have not only stayed open and survived, but thrived.

In this article, I speak to four Victorian-

The Good Food Collective has remained open thanks to loyal customers and a postive outlook.

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based café owners and operators who have experienced a cash flow positive outcome throughout the pandemic.

Despite the hardship of lockdown, trading takeaway-only and to those only within their five-kilometre radius, it’s their resilience and strength we can all learn from. Here are their survival stories and advice to get through the tough times.

THE GOOD FOOD COLLECTIVE

123 Maling Rd, Canterbury Chris Henry: Take care of your customers and they’ll take care of you. It’s also important to maintain a quality food and coffee offering. If possible, keep your doors open, and give your customers some sort of option, be it breakfast, lunch or dinner options to take home. If you are making a soup with meat or a casserole perhaps, make one that’s vegetable-based

to ensure product diversity.

We have benefited by our strong clientele base, 95 per cent of which are loyal regular customers, and the fact that we’re located in an affluent suburb easily accessible by walking.

We were determined not to close.

We have kept a positive attitude and immediately implemented directions from the health authorities, which have helped us trade the best and safest we can in the circumstances.

PURDY’S CAFE

25-31 Sherbourne Road, Briar Hill (Inside Purdy’s Furniture).

Lauren Hoyle: Hone in on who your customers are and what they want.

Isolating with kids is tough. They want something to make them smile and laugh, so we’ve made a big focus on kids, which led us to making homemade The Wiggles cupcakes. They’ve been a huge hit. Some of the mums in the area have sent the dads out just for the cupcakes – then they end up buying a coffee too. We’ve also provided an ever-changing range of unique muffin flavours, such as maple bacon, lollies, and cookies and cream. On the day we made Bluey cupcakes, we sold all 60 of them.

Record-breaking days during the pandemic have occurred due to minimising our menu and keeping staff light. Having the owner be more hands on and working in the café has also made a difference.

If nobody is coming into your store in your dedicated hours, be flexible and

The staff at Purdys Café have experienced record-breaking sales during the pandemic.

change. We’ve shifted our hours from 6am to 3pm during weekdays and 7am to 2pm on weekends.

We also invested in targeted Facebook advertising, which shares our posts with those within our five-kilometre radius.

Sometimes we even paid for boosted Facebook ads. For example, we shared a muffin post every morning to create daily interest and give people a fun reason to come out.

We’ve also held dress-up days and worn wigs and costumes for a bit of fun.

Customers then ask: “what’s tomorrow’s plan?” Staying positive is also key. It makes people want to come in for a break from the daily news and reports.

DAIRY QUEEN

801 Pascoe Vale Rd, Glenroy Elie Elzaibak: We’ve approached the lockdown by keeping customers happy and keeping staff on. It was a gamble but it’s paid off as the customers kept coming back. The key has been to not overstaff but adjust based on week-to-week sales and supplier needs. Having our full staff on meant that our customers didn’t have to wait. Keeping our service standards high has been important. There’s been no excuse to drop our standards.

The café has felt much the same as possible. We’ve kept our full menu to help give customers their usual orders, and we’ve kept the same opening hours – 6am for tradies but started closing earlier at 3pm instead of 5pm because there was nobody in the surrounding offices.

It’s been important to entice customers in for a coffee but have them leave with something else in their hand, so we’ve still had our muffins, cakes, and healthy grab-and-go meals available – easy up-sells.

If you qualify for JobKeeper, make

The Wiggles cupcakes have brought fun and added income to Purdys Café.

sure you take advantage of it. Be tight on pricing with suppliers. Watch what you spend and always ask questions around pricing. Do not settle for paying the most.

Pay staff and pay suppliers but do not overpay. Pay bills straight away. If you cannot, then you have a serious problem elsewhere in your business. Be the better operator.

THE GOURMET GIRL

21 Salisbury Ave, Blackburn Julie Xu and Alan Ren: Our plan has been to keep doing what we did before the pandemic hit – serve good coffee. A high standard of coffee quality has been important no matter how busy or slow we are.

We have stayed open every day, seven days a week. This consistency gives customers confidence. We have also provided a variety of cakes and takeaway food for customers to enjoy. We even started baking Anzac biscuits, which have been well received by people even though it’s not Anzac biscuit season – there’s no rules.

We have friendly staff who continue to smile. We moved some from running floor

service to helping behind the machine to speed up coffee delivery times. All orders are done within 10 minutes no matter how busy we are. Most customer are regulars.

We know 80 per cent of our customer by name and their order.

As you can see from these five operator tales, they’ve done everything within their power to trade as normal with the same values and goals pre-COVID-19.

If I had to break down their top five tips to getting through COVID-19 trade, it would be the following: • Target your locals creatively, such as families with kids or those working from home • Create a small variety of take-home meals. Make it easy for your customers to make quick decisions on meals for later. Less and less people are eating at cafés, but they are buying food to take home.

• Create a positive experience for visitors through attitude and fun atmosphere. Customers want to walk in and experience the café alive and buzzing. People want some feeling of normality.

• Get active online with social media.

Target people within one to five kilometres of your café. People are less likely to travel for a coffee now, but they are more likely to visit their local.

• Respond quickly and efficiently to government updates with a can-do attitude. Take time to research what is allowed and what is not, and do the best possible with what is available. I had a customer who was about to shut down for a few weeks because they simply did not realise that cafés could continue serving take away. Their coffee sales have since been up 40 per cent on last year.

You may have to reinvent your café space to resemble a general store of change your offering, but tough times call for radical decisions to ensure your business and staff come through on the other side.

Dairy Queen has kept its full staff on while operating under COVID-19 restrictions to uphold its quality standards.

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ASCA

Kieran Westlake is the President of the Australian Specialty Coffee Association.

Take advantage Supporting our coffee community in many ways and on many levels is important for it to thrive.

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he Australian Specialty Coffee Association was formed with one simple purpose: to promote and support our specialty coffee

community.

Our competitions have done a great job over the years of endorsing best practice in the industry, coffee’s potential to the wider community, and our status as a leader on the world stage. But with the many challenges our industry has faced in 2020, from bushfires affecting our regional members to COVID-19 restrictions hurting our metro members, the day-to-day support we can offer is now more important than ever.

ASCA partnered with Member Advantage in 2019 to start offering its members access to a wide range of benefits, including lifestyle, leisure, and financial offers. This program offers you and your family unlimited use and helps you save money on everyday expenses.

Take some pressure off the weekly shopping bill with discounts to Coles, Woolworths, Target, K-Mart, and Caltex.

Treat yourself to a little ‘iso entertainment’ with eGift Cards to Dymocks, EB Games and Uber Eats. Or get exercising with savings from Foot Locker, Lorna Jane, and Rebel Sport.

With Christmas coming up, save a little on your online shopping from major retailers like JB Hi-Fi, The Good Guys, David Jones, Myer, Harvey Norman, and Rebel Sport.

You can even get ready for more post-COVID-19 time in the sun thanks to markdowns at City Beach, BCF, and Kathmandu.

Access the ASCA member advantage program by logging into the ASCA website and navigating to the Member

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ASCA members can use Member Advantage to save on weekly expenses or online shopping.

Advantage section.

Even more special offers from our partners and sponsors are available in the ASCA Members Area.

These are small perks, but in a world with as much uncertainty as COVID-19 has created, every little bit helps. And with individual memberships still discounted for baristas and coffee lovers experiencing financial hardship, Member Advantage can quickly recoup the cost of signing up.

For more information about membership discounts, please email baristaguild@aasca.com A little extra cash in pocket is great, but it’s not a fix-all solution. If you need legal advice to help your business, Lawpath is available in the ASCA Member Resources tab to help break down the barrier to

seeking assistance.

If you’re feeling stressed or weighed down by the situation, don’t keep it to yourself. ASCA has a longstanding relationship with groups like BeyondBlue and Our Watch. If you need help accessing these services, visit www.beyondblue.org.au/get-support/ get-started-now, workplace.ourwatch.org. au, or find them in the ASCA Member Resources tab.

It’s the people in our coffee industry that make it so special, and ASCA is committed to supporting them as well as our businesses as community as a whole.

Sign up for our FREE newsletter at www.australianspecialtycoffee. com.au

NZSCA

Emma McDougall is the Communications and Administration Co-ordinator of the NZSCA.

The tasty brown stuff

What better way to unite the New Zealand coffee community than over a cup of the beverage that brought us all together?

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deally, this month’s article would have featured the winner of the Meadow Fresh New Zealand Barista Championship 2020. Or maybe a few words on the Wellington Coffee in Good Spirits Throwdown. However, as with all the best laid plans for 2020, COVID-19 threw a spanner in the works, and with heavy hearts, the NZSCA had to cancel these events.

We would like to take the time to thank our amazing coffee community, particularly our sponsors. The planning since March 2019 has been a roller coaster learning journey.

We are thankful for the inspiring messages of support, the baristas who said “keep our entry fee, we’ll be back next year”, and the judges and volunteers who had rearranged their schedules, flights, and accommodation twice.

Earlier this year in consultation with the NZSCA Board, the decision was made to cease the NZ Coffee Guild and continue its work under the banner of Community and Events. It was a big change, but ultimately, we wanted to make our events more inclusive and community-focused for all.

Our events are dependent on which level of restriction we are operating at, and instead of waiting, we decided to prepare for when we can meet safely and drink coffee together.

A small committee within the Board has been tasked with getting the ball rolling on our community events and we have two that will be ongoing: the ‘Tasters Series’ and ‘It’s a Throwdown’. We will also be bringing back the end of year ‘Sausage Fest’ and supporting a next level ‘Milk Wizard’.

Covering all event bases, the ‘Another Tasty Brown Stuff Event’ banner was

Acme contributed cupping spoons to the NZSCA Tasters Series.

created. Several ideas were brainstormed and we are excited to share the fun community-based events that we’ve created.

In the past, our blind cuppings have been incredibly popular. In an effort to make them more approachable, and reduce the barrier of investing in hardware for roasters, the creation of the official NZSCA Tasters Series was born, in which four identical kits are sent around the country.

The kits contain 24 Acme spoons with the specialised engraving of “It’s a spoon”, 36 Acme Taster cups, six two-litre vacuum flasks, Cafetto cleaner, watch glasses, and 100 filters, with cleaning instructions included.

The next step of the process has been to

chat with green bean suppliers/sponsors to curate a selection based on a tasty theme.

The beans are then sent to an independent roaster who roasts to specification and then to the event hosts with the kit.

The design of the collateral for each event is fun and fresh.

Our member company hosts are encouraged to safely host an event, supply a pour-over brewer with 1.9-litre capacity, and repackage up all the equipment cleanly to send to the next event.

The beauty of the “Another Tasty Brown Stuff Event” is that we are looking to lock in some roasted coffee events for upcoming series with themes such as ‘Honey and Pulped Naturals’, ‘High Altitude Grown Coffee’, and ‘Asia-Pacific Grown Coffee’.

We will be looking to host between four and eight events for each theme over a twoweek period to ensure that the coffees are tasted while they’re at their best.

The magic of “It’s a Throwdown” shows that, like the industry and the world, our concepts are evolving. Watch this space and our platforms. What is a throwdown, you ask? It’s a challenge. It may involve coffee with some kind of milk, or it could be a coffee Olympics-type event with puck and cupping spoon races, dump tube discus, coffee sack races et cetera.

With several member companies already putting up their hands to host, and level one hopefully announced in late September, we are looking forward to sharing coffee with our community soon.

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

MELANIE STARK I moved to Australia from the United Kingdom four years ago, and I immediately fell in love with the café scene in Melbourne. I loved that cafés operated a table service model and grabbing a coffee would often turn into a chat with the barista and an afternoon well spent – a welcome ritual for someone who had just moved to a new country. From there, I started to explore the local roasters. I use an AeroPress at home, so I like to try single origins, with Ethiopian beans a firm favourite. I recently discovered a roastery near my work in South Melbourne called Cottle On Coventry.

Here, Eugene and his passionate team roast the most beautiful selection of beans and the Ethiopian Yirgacheffe is my favourite. For the past eight months, COVID-19 restrictions have had us all working from home in Melbourne so Eugene from Cottle has been hand delivering me freshly ground beans every fortnight and I couldn’t be more grateful to him for keeping me caffeinated during this time.

Follow us on instagram.com/beanscenemag

KATRINE MIRA

Hi, I am a 22-year who works part time as a barista and artist in Denmark. At age 18, I found out that I absolutely love coffee, and after discovering how big the world of coffee is, I started my own Instagram blog about coffee named @JustWriteKat. Year round, my favourite coffee type is an Americano or a cappuccino made with vegan milk. But in autumn, I love a good pumpkin spice latte (psl). I usually get mine at Bryg Coffee House.

They make it so it isn’t too sweet, and the most delicious coffee taste. Maria, the owner and barista, uses her own homemade pumpkin spice. She likes to play around with different types of vegan milk, so it is always an experience to get your ‘psl fix’ at her coffeebar.

My favourite coffee moment has definitely been at Maria’s coffee bar. I like going to different coffee bars to taste their espressobased drinks, but always ends up back at her place. She loves to talk about the science behind coffee and I love expanding my knowledge. I remember chasing around for the perfect flat white and went to several cafés. I ended up at her place and she told me about two types of flat whites – the Aussie version with a single espresso shot or the New Zealand version, which in Demark we call the Men’s Flat White with a double shot – and made me the perfect one as well.

HAELIBO

A girl in pursuit of serving happiness – yes, that’s me, “Happy Haelibo”.

I moved from Singapore to Melbourne in 2017 after resigning a corporate job. I was looking for a career change to drive my life at my own pace. I fell in love with the Melbourne coffee scene. This naturally led me to build on a lifelong interest in specialty coffee and café operations.

With the passion and love in what I do, I am still learning about what goes into making a great cup of coffee.

I am working hard towards my goal to open a Melbourne-style café somewhere outside of Melbourne, perhaps in Berlin or Seoul.

I wish you all the best in your coffee journey, and cheer for mine as well.

All the best Melbourne.

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 Follow us on @BeanSceneEd

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