BeanScene October 2024

A World-Class Coffee Magazine

OCTOBER 2024

In

roasters we trust The brands at the heart of Australia’s café culture

$8.95 (inc GST) NZ $11.95 No. 95 ISSN 1449-2547

Piazza D’Oro relaunches for the contemporary coffee drinker World Barista Champion Boram Um on the future of coffee farming

MONIN unveils Melbourne studio 2024 Roasters Directory

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

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

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

Well-known for collaborating with baristas in the competition space across Australia, The Alternative Dairy Co. is sponsoring the Latte Art Competition as part of this year’s ‘Community Coffee Champs’ in conjunction with the Australian Specialty Coffee Association (ASCA).

This year’s competition with ASCA, aims to introduce a fresh take on coffee competitions

in Australia and ensure everyone who wants to take part can – wherever they’re based. The event series hit the road in September, hosting barista, brewers, and latte art championships in major regions across the country.

The Community Coffee Champs will act as the preliminary competition to the Australian Coffee Championships (ACC), which will take place in 2025. The competition is designed

to reflect a real café setting, with competitors assuming the role of the barista and the judges playing the part of the customer. It’s intended to give baristas an equal opportunity to move forward to the Australian Coffee Championships.

CELEBRATING COMMUNITY IN THE COMPETITION SPACE WITH THE ‘COMMUNITY COFFEE CHAMPS’.

A STRONG SENSE OF COMMUNITY

Through the partnership, The Alternative Dairy Co. aims to continue to support the café community in the competition space and highlight the use of alternative milks in the latte art competition whilst supporting baristas who come from a wide and diverse range of backgrounds.

“It’s about bringing competition back to its roots, offering passionate baristas a platform to showcase their latte art across the country.

With the rise of plant milks in cafés, ASCA’s inclusion of them makes our involvement even more relevant to today’s trends” says Rachel Glasbergen, Senior Business Leader at The Alternative Dairy Co. Over the past few years, The Alternative Dairy Co. has made its mark in the competition and event space. It has hosted several events including The Alternative Barista Smackdown Tour, and more recently The Alternative Championship: Team edition, actively demonstrating its commitment to the coffee community.

“For us it’s all about nurturing the next generation of latte artists and enriching Australia’s specialty coffee culture. We want to highlight all that alternative milks have to offer,” says Rachel.

At the Community Coffee Champs, The Alternative Dairy Co. will provide its Oat barista milk for baristas to perform with.

Rachel says the aim is to highlight what can be done with alternative milks.

“There is an idea in the industry that plantbased milks are a more temperamental than dairy. We want to show baristas that they can create beautiful latte art using our range,” says Rachel.

“For some people who may not have tried our range, we have an opportunity to showcase our product to some of Australia’s best baristas. It’s also important to give baristas the opportunity to hone their craft using alternative milks, as in the long-term it means the consumer is going to get a better experience overall.”

With the competition held around Australia, Rachel details the importance of the company going back to its roots.

“We’re an Australian brand deeply connected to our origins, and this competition reflects our commitment to staying local. All our oats and almonds are sourced from local Australian farms so that’s another reason to get involved in the competition,” she says.

Rachel and the team are looking forward to getting stuck into the competition series and bringing a passionate group of people together.

“We see cafés as a third place, outside of work and the home, where communities can come together. We believe investing back into this channel will provide a platform to form real connections and build beautiful relationships.

Coming together over one common interest is what coffee people are mostly excited about,” she says.

For more information visit, australianspecialtycoffee.com.au

OCTOBER 2024

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contents 12 NEWS 14 STUFF ON THE SCENE 16 KNOWLEDGE LEADER

World Barista Champion 2023 Boram Um details his unconventional route into the world of competitions

21 CELEBRITY CHEF

Mike Reid on realising his dream of opening a specialty coffee shop and what the hospitality industry needs to thrive

24 REINVENTING A CLASSIC

How Piazza D’Oro rebranded to reflect the contemporary coffee landscape

76 2024 ROASTERS DIRECTORY INDUSTRY PROFILES

44 54 48 THE BARISTA BOND

The symbiotic relationship between Riverina Fresh and the Australian barista community

57 ON THE RADAR

Peruvian Ambassador Vitaliano Gallardo reveals the secret to the country’s unique coffee flavour

62 A DRIVE-THRU ITALY

How the drive-thrus of North America inspired Merlo’s latest renovation

64 LEADER OF THE PACK The origins of ADM Packaging Automation

66 A SPLASH OF INSPIRATION Milklab on its mission to help cafés get creative this summer

39 SMOOTH OPERATOR

Dropbox Coffee and Onigiri Kitchen on finding the ideal automatic coffee machine

40 PLEASE THY NEIGHBOUR

How VortX’s clean-air technology helps roasters become better neighbours

54 ON THE PLUS SIDE

Barista Group launches a new solution to help café owners retain skilled staff

58 DYNAMIC DUO

IMA Coffee on its partnership with Esko Australia

60 SHIFTING COFFEE RITUALS

How the recent evolution of coffee drinking habits is influencing La Pavoni’s new products

28 PEOPLE BEFORE PROFIT

68 KEEPING THE INDUSTRY

72 GETTING THE SHOW ON

32 STOP. COLLABORATE

70 CREATING COFFEE MOMENTS

BARISTA SKILLS

Why The Bean Cartel is prioritising the mental health and wellbeing of its staff AND LISTEN Will & Co Director Josh Passaro on the power of collaboration

35 MONIN TAKES MELBOURNE Everything you need to know about MONIN’s new studio

42 READY, STEADY, DRIP

How TetraPak helped First Press produce the ideal packaging for its ready-to-drink range

44 MAPPING THE

AUSTRALIAN PALATE Lavazza on pinpointing the flavours that light up tastebuds

47 FOR THE LOVE OF COFFEE

Cafetto Founder Chris Short reveals how an Italian espresso bar inspired his cleaning product

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IN ORDER Ordermentum reveals how technology can build sustainable business relationships How Nestlé captured the Australian lifestyle in its refreshed range

74 COME OUT TO PLAY

The low-down on Melbourne International Coffee Expo’s new Roasters' Playground

TECHNICAL PROFILES

30 AUTHENTICALLY ITALIAN

Why the Wega Nova was the perfect fit for Australia’s first Italian ice shop

36 PARTNERSHIPS THAT

MAKE SENSE Coffee Machine Technologies introduces the new Fiorezenato F64 EVO Sense grinder

THE ROAD Showcasing Anfim's latest grinder technology on a tour of Australia

52 MICRO MAGIC

Coffee Tools Distributing on the secret to silky texturised milk

100 ESPRESSO YOURSELF

Recreate Victor Vu's jungle fowl latte art design

CAFÉ SCENE

95 NEW ZEALAND’S

NEW CHAMP Bryan Rajeyya reveals how it felt to scoop the latte art title

96 CAFÉ SCENE

Venues across Australia and New Zealand for your hit list

102 GET TO KNOW

Meet Australian Coffee in Good Spirits Champion Serene Yu

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CHIEF OPERATING OFFICER Christine Clancy christine.clancy@primecreative.com.au PUBLISHER Sarah Baker sarah.baker@primecreative.com.au MANAGING EDITOR Myles Hume myles.hume@primecreative.com.au EDITOR Kathryn Lewis kathryn.lewis@primecreative.com.au

Bobbys Cronulla, 6r The Esplanade, Cronulla, Sydney, New South Wales, 2230 bobbyscronulla.com.au

JOURNALIST Aisling Geraghty aisling.geraghty@primecreative.com.au

This issue’s covershoot took place at Bobbys Cronulla, an all-day dining spot located metres from the surf that laps at the shore of the Sydney suburb. As a long-term customer of Piazza D’Oro, the contemporary café and restaurant was the ideal spot to shoot the roaster’s coffee for BeanScene’s October cover story.

To embrace the brand’s connection to Sydney (the roastery is located in the heart of the city) and its 33-year history in Australia, the brief was to capture ‘sun-kissed coffee’.

“In this issue’s cover story, we dive into the story of Piazza D’Oro and discover how it was one of the unlikely trailblazers of the Australian coffee scene,” says Editor Kathryn Lewis.

“As the roaster reveals its new rebrand to reflect the contemporary coffee landscape, it was only natural that the cover image would embrace the brand’s roots in Sydney – and what encapsulates Sydney more than sun and sea?”

To take the shots, Piazza D’Oro Senior Brand Manager Janine Riedel enlisted friend and photographer Mark Sherborne, who she knew would be able to nail the brief.

“Mark and I have worked together for years and he’s taken some fantastic images for the brand. We wanted the ‘sun-kissed coffee’ brief to play on light and shadow, representing not just the coffee but the lifestyle around it,” says Janine.

Amid the bustle of diners tucking into plates of kingfish ceviche and sipping Piazza D’Oro coffee, Mark set up beneath the trees on the terrace to capture the coffee in the early-afternoon sun.

The restaurant’s chic seaside-inspired interior provided plenty of backgrounds for him to choose from, yet it was the dark terracotta colour that provided the most striking backdrop.

“We believe the final shot is absolutely stunning. It truly reflects what the brand and the relaunch stand for. Plus, with summer approaching, it gives a nice nod to the warmer months ahead,” says Janine.

The coffee in the image is crafted with Piazza D’Oro’s flagship Mezzo blend, which features notes of milk, In chocolate, caramel, and toffee.

The team recommend pairing the we trust The brands at the medium-roast with milk, so in the heart of Australia’s café culture cover shot it was only right it was prepared in their favourite new serve: the reverse cappuccino.

OCTOBER 2024

A World-Class Coffee

Magazine

roasters

For more information, visit bobbyscronulla.com.au

$8.95 (inc GST) NZ $11.95 No. 95 ISSN 1449-2547

Piazza D’Oro relaun ches for the contemporary coffee drinker World Barista Champ ion Boram Um on the future of coff ee farming

MONIN unveils Melbourne studio 2024 Roasters Directory

ART DIRECTOR/DESIGN Daz Woolley HEAD OF DESIGN Blake Storey BUSINESS DEVELOPMENT MANAGER Adele Haywood adele.haywood@primecreative.com.au CLIENT SUCCESS TEAM LEADER Janine Clements janine.clements@primecreative.com.au PHOTOGRAPHY Mark Sherborne CONTRIBUTORS Emma McDougall, Victor Vu HEAD OFFICE Prime Creative Pty Ltd 379 Docklands Drive, Docklands, Victoria 3008 p: 03 9690 8766 enquiries@primecreative.com.au beanscenemagazine.com.au SUBSCRIPTIONS 03 9690 8766 subscriptions@primecreative.com.au BeanScene magazine is available by subscription from the publisher.

The rights of refusal are reserved by the publisher.

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.

G

S t b d c

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.

8 beanscenemag.com.au

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Contributors

EDITOR’S NOTE

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

Victor Vu is the ASCA Australian Latte Art Champion. He placed seventh in the 2024 World Latte Art Championhip (WLAC) in Denmark in June. Born in Vietnam, Victor worked for three years in hospitality before coming to Australia to perfect his latte art skills. He won the 2018 Milklab Barista Battle, 2020 and 2024 ASCA Australian Latte Art Championships, and placed fifth in the 2022 WLAC. He currently works at Ona Coffee Melbourne.

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.

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

10 beanscenemag.com.au

In roasters we trust

R

oasters are the beating heart of Australia and New Zealand’s coffee industry. Without them, baristas would be without the integral ingredient needed to craft silky espresso and flavour-forward filters, and consumers would have to find a new daily ritual to deliver a dose of caffeine and joy.

Roasters not only source, roast, and blend the beans for our enjoyment but are also an essential element of the wider coffee nexus. They are a lifeline for café owners, providing equipment, training, and servicing, and are often ingrained in their local neighbourhoods through popup coffee bars, roastery-cafés, workshops, and events.

Each year, we collate the BeanScene Roasters Directory to provide a snapshot of the region’s constantly evolving coffee network. In this 11th edition, we feature more than 750 of Australia and New Zealand’s roasters – from micro set-ups at the start of their journeys to established operations that nurtured their local coffee cultures.

Alongside the listings, we reveal the results of the roasters survey, which provides further insight into the status of the industry. It’s incredible to see from the responses that many roasters are expanding their operations, increasing the volume of their output and reaching more customers. The results also suggest roasters are starting to increase prices, a welcomed industry shift to address the rising cost of green beans and operations.

During its 20-year history, Roasters Directory sponsor Coffee Machine Technologies has witnessed the growth of roasteries across Australia and has been an important partner in their evolution. In the introduction to the Directory, Coffee Machine Technologies Founder John Colangeli reflects on how far the industry has come and looks ahead to what he believes is a promising future.

One roaster almost everyone in Australia is familiar with is Piazza D’Oro. Three decades after it was launched here, the roaster is a household name. In 2023, it rebranded to reflect the contemporary coffee landscape and its continued quest for consistent quality. In this issue’s cover story, I dive into the origins of the company, take a peek behind the scenes of the rebranding process, and discover the lengths the brand goes to fulfil its sustainability ambitions.

Also in this edition, I catch up with World Barista Champion 2023 Boram Um. After a non-stop year on the road following his win in Athens, he details his unconventional route into the competition world and how working on his family’s coffee farm shaped his barista career.

He also reveals his plans to put Brazil on the specialty map now he’s back in the country.

There are plenty of other unmissable stories to dive into in this issue. Take a flick through and you’ll soon see how roasters are ingrained in every element of the industry – from producing Australian Latte Art Champions to addressing mental health in the hospitality industry.

KATHRYN LEWIS EDITOR BeanScene Magazine

NEWS

The annual CafeSmart campaign to raise money to tackle homelessness is a highlight in the Aussie coffee calendar. In 2024, 800 cafés and 50 roasters took part in the event and raised more than $170,000 for homelessness projects in their local communities.

“Cafés across Australia went all out and it was incredible to see so many vibrant, yellow-themed posts and stories,” says Liz Bayrak, StreetSmart Australia Campaign and Events Coordinator.

“The StreetSmart team can all agree we’ve never had a response like this. It was incredible to see how much enthusiasm and energy the community poured into CafeSmart this year.”

The week-long campaign culminated on Friday 16 August when partaking cafés donated $1 from every coffee sold and encouraged their customers to chip in with extra donations. While final donations are still being added to the grand total, Liz and

Image: CafeSmart.

CAFESMART RAISES MORE THAN $170,000 IN 2024 CAMPAIGN

the CafeSmart team were thrilled to witness the passion and creativity the front of house teams demonstrated in celebrating the event with their customers.

“We can’t wait to share the impact of the

donations in the coming months. It’s always a highlight to see how these funds make a difference with our community partners.

We’ll also be celebrating our top cafes and roasters in our industry awards,” says Liz.

Image: ijeab/stock.adobe.com

LORD MAYOR CANDIDATE PROMISES MELBURNIANS FREE COFFEE

Lord Mayor candidate and former Carlton AFL player Anthony Koutoufides has promised Melburnians free coffee every

Monday morning if he’s elected in October.

As part of his drive to get people back into the city and offices, Anthony is putting

forward a policy in which each Melburnian that comes into the CBD would be entitled to a free coffee each Monday morning for four weeks. He also hopes the scheme will boost cafés and hospitality venues in the CBD that have experienced a drop in customers since the number of people working from home has increased.

In an interview with 10 First News, Anthony said: “Our coffee is the best in the world. We know it’s economically bad times for people, so a free coffee here and there, and to be able to socialise with friends, we think will have a lot of benefit to it.”

The Lord Mayor candidate is suggesting a QR system for the month-long initiative.

He estimates around 40,000 people would take advantage of it and that it would cost around $250,000.

RMIT RESEARCH EXPLORES CAUSES OF RISING COFFEE PRICES

12 beanscenemag.com.au

shipments are transported, also greatly contribute to the cost of coffee. Roasters may need to pass these costs onto cafés who, in turn, may do the same to customers.”

Image: Maridav/stock.adobe.com

Recently published research from RMIT University in Melbourne has explored why coffee prices are increasing in Australia.

According to the team of professors behind the study, the rise in coffee prices is attributed to a number of factors, including the lack of availability due to extreme weather events in coffee growing regions.

“There are several factors contributing to the rising cost of coffee beans. First is the havoc wreaked by extreme weather on key supply markets such as Brazil and Vietnam,” says Professor of Logistics and Supply Chain Management Vinh Thai.

“The continuing increase of container shipping rates and other supply chain issues, by which the lion’s share of coffee bean

The researchers predict these supply chain issues will negatively affect the lifestyles of those who are already struggling with the cost of living. It also suggests several strategies that could be implemented by key coffee players to alleviate the issue.

“If customers choose to change their coffee habits, this might threaten the Australian coffee industry, which employs almost 70,000 people, as of 2023,” says Vinh.

“In the meantime, coffee importers and roasters could look to alternative markets to alleviate cost pressures. They could also increase their purchasing power by bulk-buying coffee and working with peak bodies such as the Australian Coffee Traders Association.”

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PRODUCTS

Stuff on the scene Combining iconic Italian style with the latest Wega technology, the Rover espresso machine is designed for baristas seeking consistency and reliability. The machine is equipped with features including cup programming, shot timers, steam levers, and cool-touch wands, all developed to adapt to the barista’s coffee making requirements. Designed to suit all types of café and hospitality spaces, the Rover fits into any environment without compromising on performance.

Image: CWE.

Wega Rover

For more information, visit cwe.com.au or wega.it

Merlo Coffee has fine-tuned the roast profile of its best-selling Espresso Blend.

A bold, full-bodied coffee that’s big on flavour and rich in chocolate notes, it can now be enjoyed in capsule format. As part of the Queensland roaster’s commitment to sustainability, the capsules are made from 100 per cent recyclable aluminium and preserve the quality of the coffee while helping to reduce landfill waste. Compatible with all Nespresso machines, the capsules aim to bring a convenient and environmentally friendly solution to home and workplace users.

For more information, visit merlo.com

Image: Merlo.

Merlo Espresso Coffee Beans

Exagram Pro The new Exagram Pro coffee scale by Wacaco is now available from Australian equipment supplier Coffee Tools Distributing.

Engineered for precision brewing, the scale has multiple modes tailored to different brewing methods, including an exclusive pour-over program.

The pocket-sized product is rechargeable and includes features such as a wide weighing range, auto detection, splash-proof, and has a heat-resistant removable silicone pad for added protection”.

For more information, visit coffeetools.supply Image: Cofee Tools .

Due to launch in Australia in January 2025, the first Fiorenzato F64 EVO Sense (pictured) and F64 EVO PRO Sense grinders landed at Coffee Machine Technologies in Melbourne in August.

An evolution of the XGi series, the new professional Sense range builds on the successful AllGround Sense domestic collection. Both models feature Dark-T burrs, which are an evolution of Fiorenzato’s M340 burrs. Their durability is a result of a titanium, aluminium, carbon, and nitrogen coating designed to deliver a lifespan five times that of traditional burrs. The PRO version can release the top collar for cleaning without disturbing the position of the grind.

For more information, visit coffeemachinetechnologies.com.au

14 beanscenemag.com.au

Image: CMT.

Fiorenzato F64 EVO Sense series

The Bean Cartel Specialty Wet Chai Image: The Bean Cartel.

The Bean Cartel’s Specialty Wet Chai is handcrafted for chai enthusiasts, delivering a balance of spice, warmth, and sweetness. In its commitment to excellence, the Melbourne roaster aims to revolutionise Australia’s coffee scene as a people-orientated supplier and roasting company. Its first chai blend is designed to deliver a unique and flavourful experience that reflects its passion for quality.

For more information, visit thebeancartel.com.au

Anfim has launched its new commercial grinder, Alba. An attainable high-volume grinder with 80-millimetre flat burrs, Alba is dedicated to creating the best flavour for espresso. Its active cooling system comprises dual fans, which regulate internal temperature for consistent grinding. Baristas can program recipes and collect data through the 3.5-inch touch-screen display. Cleaning is simplified with features such as the removable spout and easy burr access for technicians. Alba is carefully considered to deliver an effective workflow, efficient grind time, and quiet performance.

For more information, visit espressocompany.com.au

CREATING BETTER COFFEE MOMENTS & PUSHING BOUNDARIES @thebeancartel Unit 5/39-43 Duerdin St, Notting Hill VIC 3168 1800 232 622 · thebeancartel.com.au

Image: Anfim.

Anfim Alba

ORIGIN STORY

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2023 World Barista Champion Boram Um started his career in the coffee industry at his family farms in Brazil. It wasn’t until he started his own café-roastery that he and his brother Garam gained an interest in barista competitions, both eventually going on to compete on the world stage.

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KNOWLEDGE LEADER

An Um-believable year 2023 World Barista Champion Boram Um reveals how his life has changed since earning the industry’s top title and his mission to put high-grade Brazilian coffee on the global stage. eager to broaden their audience.

“The first Championships I was really interested in was 2015 when Australian competitor Sasa Sestic won. His was the first routine I’d witnessed that focused highly on coffee production,” he says.

“He talked about new fermentation techniques at a time when, in Brazil, fermentation was still considered a defect.

It sparked an interest in me and Garam to learn more and innovate the industry in Brazil, and we saw competing as a way to do that.”

At first, Boram says they encouraged the baristas at their café to compete to improve their skills. At the time, speciality coffee shops were still a novel concept in Brazil, so most of the team only received training from the brothers, who themselves had learned the skills of the trade from studying

Boram with his family, who are all part of Um Coffee.

books, watching online tutorials, and guidance from equipment suppliers.

“In 2017, six months after we opened our first café, one of our baristas placed third in nationals, which made us all very excited,” Boram says.

“Since we were children, my brother and I have always been very competitive, especially when it came to sports. After coaching our team for a few years, in 2019 I think our competitiveness got the better of us and we decided to enter ourselves.”

By this time, Um Coffee had grown into a six-strong collection of specialty cafés across São Paulo, serving own-roasted coffee exclusively from the family farms.

While the group of venues, which was scaled back to four during the pandemic, is still a priority for Boram, since winning the Championships his focus has shifted

Images: Boram Um.

I

n Australia, there’s a natural path of progression many coffee professionals take through the industry. They start out slinging shots on an espresso machine as a barista, move into the world of roast curves and blending at a roastery, and eventually get the opportunity to visit origin to forge trade relationships and meet the farmers who grow their beans.

For Boram Um, this route was reversed.

Growing up in Brazil, the world’s largest coffee producer, his first position in the industry wasn’t behind a bar but as a Q Grader at his dad’s coffee farm – a role that would ultimately lead him to become the country’s first, and South America’s second, World Barista Champion in 2023.

In the year that’s passed since winning the world title in Athens, Greece, Boram says his life has also been flipped upside down. Spending around 300 of the past 365 days on the road delivering talks, showcasing equipment, and generally being one of the most in-demand people in the coffee community, he’s barely had a moment to reflect on his journey from business graduate interested in elevating his family farm to world-famous barista.

“Winning the World Barista Championship felt surreal in many ways – no one goes into a competition expecting to win. A competitor from Brazil had never even made it to the finals before, so it was very unexpected that I won,” says Boram.

“Since that day, my world has been completely turned upside down. My objective has always been to showcase how Brazilian specialty coffee can be at the top-level and winning has given me a huge platform and opportunity to be able to fulfil that ambition.”

This drive to put high-grade Brazilian coffee on the world stage is what inspired Boram, and his brother Garam (Brazilian Brewers Cup Champion 2023), to enter the realm of competitions in 2017. After establishing café-roastery Um Coffee in São Paulo to share the more nuanced and experimental beans their family farm was starting to produce with the city’s emerging specialty community, the brothers were

By Kathryn Lewis

beanscenemag.com.au 17

KNOWLEDGE LEADER

back to the farms in Sul de Minas and Espirito Santo.

“I’m very lucky to have a fantastic team that manage the cafés day to day, which gave me time to train and prepare for the World Barista Championship and now allows me to travel the world to promote Brazil as a quality origin. We’re still a family business, so my brother and mum have a lot of in-put in the cafés and my dad is very focused on the farming side of the company,” he says.

“My plan going forward is to focus more on the farm level and I think coffee production is the future of Um Coffee.

The cafés are growing steadily and doing well, but Brazil has a very traditional coffee-drinking culture that won’t adapt to specialty easily.”

During his year of travel, Boram had the opportunity to visit coffee-growing regions around the world, which he says has been hugely influential on his business plans going forward.

“I’ve been lucky enough to meet the most incredible farmers in Panama, Colombia, China, and Indonesia. It’s really interesting to learn about their processes and philosophies,” he says.

“I’ve probably learnt the most from farmers in Colombia and Panama, who are producing the most prized coffee around the world. This first-hand experience has been truly incredible for our farms.”

From these experiences, Boram believes there are two key areas that producers at origin are currently focusing on to drive innovation. The first is genetics and exploring new varieties that can continue to push the boundaries of quality. The second is processing.

“It’s incredible how diverse processing

Boram competing at the World Barista Championship 2023 in Athens, Greece.

methods are today. Three or four years ago we’d only just started talking about anaerobic fermentation, but now there is huge diversity in what people are exploring and so much innovation in fermentation and drying methods,” he says.

“The market is going in a really diverse direction. I like what I’m seeing and I hope that we can start to explore these avenues at our own farms.”

One of the motivators of this interest in genetics and processing is the impact of climate change, which Boram says farmers in Brazil have witnessed annually for the past six years.

“The effects of climate change have been felt by everyone in coffee in Brazil.

Each year, we’ve had to have a completely different strategy for coffee production due to the shifting climatic conditions,” he says.

“Take 2019 for example. We had huge droughts and then a major frost, and we’re still feeling the impacts of that today. The coffee quality has been very challenging to work with and this influences how we process the coffee each year. We are constantly developing strategies to deal with climate change, adapting to extreme changes in temperature.”

Boram believes one of the solutions farmers are being forced to adopt is shadegrown coffee, which decreases production but increases quality while also being a buffer to extreme weather.

“Today, about 40 per cent of our production is shade grown, predominantly in our farms that have been most impacted by extreme weather occurrences,” he says.

Globetrotting between events, exhibitions, and farms also gave the World Barista Champion the chance to experience different café cultures around the world. Of his many highlights, he found particular inspiration in Asia.

“I’m really interested in the omakase style of service in Japan, where one dedicated barista serves four to six customers and shares a unique type of highend coffee experience,” he says.

“Signature drinks are also huge in Asia.

People are increasingly thinking of specialty coffee as an ingredient and they’re bringing more creativity into these concept drinks.”

After realising his World Barista Champion ambition, Boram says he’s hanging up his competition apron, but will continue to wave the flag for Brazilian coffee on the world stage.

Since winning the World Barista Championships, Boram has spent more time at his family’s farms working to improve the quality of Brazilian specialty coffee.

18 beanscenemag.com.au

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CELEBRITY CHEF

TV chef Mike Reid believes it’s a challenging time for hospitality businesses in Australia.

The laughing chef With 20 years’ experience and a wealth of projects under his belt, TV chef Mike Reid has ridden the highs and lows of the hospitality rollercoaster. He shares his insights on the industry.

M

ike Reid has the kind of laugh that’s infectious.

Within minutes of sitting down to chat with the British chef we are in fits of laughter; his moniker as The Laughing Chef is wildly accurate.

His easy-going, friendly, and comforting charm is the perfect blend for daytime TV, which is clearly a contributing factor to his success on programs such as Ready Steady Cook, My Market Kitchen, and Everyday Gourmet. Most recently, Mike’s judged alongside his mentor Michel Roux Jr and pastry chef Ravneet Gill on Netflix’s Five Star Chef, in which up-and-coming chefs battle it out for the opportunity to bring their fine-dining concept to London’s iconic Langham Hotel.

“Five Star Chef is such a great project to be part of. It’s different to a lot of other

cooking competitions in that the contestants not only have to be able to cook but also have to come up with a bulletproof business plan and marketing strategy,” says Mike.

“It’s like MasterChef and Dragon’s Den rolled into one. In week one they had to pitch their business ideas and then present an incredible plate of food.”

The chef’s unconventional route into the industry makes him an ideal judge for a cookery competition that values budgeting and profitability as much as knife skills and presentation. Unlike many chefs who go straight from school into the kitchen, Mike first completed a degree in Business and Marketing before pursuing his passion for cooking.

“As an industry, hospitality puts so much focus on the trade skills that the business skills are often an afterthought – it’s not something young people in the industry are

taught. Having a background in business has been a huge advantage for me,” he says.

“After cutting my teeth in Michelinstarred restaurants, I knew I had a really good base level of cooking, but I hadn’t mastered the art of business. I moved away from fine-dining and took a role at Gaucho Group [a collection of contemporary Argentinian restaurants based in the United Kingdom (UK)] to grow my skills in the other side of the restaurant trade.”

Alongside his TV career, Mike has launched and run multiple food and drink venues in Australia and the UK, between which he spends his time. Among his many projects, spanning fine-dining establishments to restaurant groups, he’s also dipped his toe into the world of specialty coffee.

“In 2022, I opened a coffee shop in London’s Canary Wharf under my flagship

beanscenemag.com.au 21

CELEBRITY CHEF In 2020, Mike opened a specialty coffee shop in London’s Canary Wharf.

M Group restaurant. I’d always wanted to open a café and it did amazingly well, but unfortunately the restaurant didn’t. We served specialty espresso, beautiful drip coffees, and pastries,” says Mike.

“I’ve long been interested in reducing food waste, so wherever possible I tried to use the spent grounds from the café in the restaurant above. One of the most memorable dishes was pan-fried halibut served with a celeriac and coffee puree flavoured with the coffee that would have otherwise gone to waste.”

Mike’s interest in coffee goes back to

22 beanscenemag.com.au

the early days of his career in London, when he would prepare mammoth flasks of black coffee to power him through the long shifts at Michelin-starred restaurants such as Le Gavroche and Restaurant Gordon Ramsay. It was purely a source of energy – rather than enjoyment – until he met his Australian wife, Megan, and was introduced to antipodean coffee culture.

“When I first came to Australia in 2009, I was blown away by the difference. My wife introduced me to the idea of the boutique café and I quickly became a coffee snob,” he says.

“I soon started channelling this interest in coffee into my restaurant businesses, and since then I’ve always looked after the coffee purchasing. I recently went back to serving specialty barista coffee at all my venues after using Nespresso machines for the past five years.”

Although Mike believes interest in finishing a meal with an espresso has dwindled during the past 10 years due to increased interest in wellbeing and reducing caffeine before bed, he’s still eager to offer a high-quality coffee to those who want it.

“While coffee results in minimal sales for us, we still need to hold it to the highest standards. We first turned to capsule coffee machines to try and improve consistency, but in fact it just lost the magic of the coffee experience,” he says.

Opening a coffee shop in his home city of Melbourne is a long-held dream for Mike but, between juggling his TV work and heading up restaurant group Rare Restaurants, he’s yet to find a moment to realise the ambition. He’s also conscious of the challenges currently facing the hospitality industry.

“It’s a very challenging time for hospitality in Australia – I feel like we’re on a bit of a cliff edge,” Mike says.

“We need government intervention with certain things, such as helping to stabilise certain costs like rent. We also need to ensure the wage system is fair and equitable for everyone. Australia is one of the few countries that still implements additional rates of pay on weekends and public holidays, and that’s a real burden on the industry.

“That doesn’t mean I want to take money away from the staff: we need to give them a better base salary and look at how we deal with service charges and tips.”

Comparing the Australian and British dining scenes, Mike says the UK has a lot to learn from its Aussie cousins in terms of creativity and championing independents.

“When I first moved to Australia, I did stages in some amazing kitchens such as Attica and Cuttler & Co [both in Melbourne] to assimilate myself into the local food culture,” he says.

“One of the things I love about the restaurant scene here is that we love a family-owned, independent restaurant.

Whereas in the UK and America the big restaurant groups and chains are more dominant.

“I genuinely believe that Melbourne, for the size of the city, is producing some of the best quality food in the world. Australia is very good as a whole, but I think Melbourne is a little bit special.”

Image: Mark Sherborne.

24 beanscenemag.com.au

COVER STORY

Reinventing a classic After three decades in the Australian market, Piazza D’Oro has been relaunched to reflect the contemporary coffee landscape and the brand’s continued quest for consistent quality.

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iazza D’Oro is one of the Australian coffee scene’s unlikely trailblazers. The Sydney-based roaster has become a household name since it was launched in 1991, supplying hundreds of thousands of kilograms of quality beans to cafés, restaurants, and other hospitality businesses across the country.

Despite its prominence, few people know the brand laid the foundations for the barista competitions that would propel the industry and coffee as a profession. In 2000, Piazza D’Oro hosted Australia’s first formal public barista competition, inviting skilled professionals to showcase their talents and be judged by a panel of experts.

“Piazza D’Oro has a rich heritage in Australia. Throughout its history, it has pushed the boundaries of the local coffee market and helped to shape its path,” says Virginia Marsh, Piazza D’Oro Marketing Director.

“It’s one of those brands a lot of people know. With ongoing support over the years, it has always had very strong awareness in the market.”

Launched in the early days of Aussie café culture by established European coffee company Jacob Douwe Egberts (JDE), the brand’s mission from its inception was to make quality coffee accessible to all.

“Being part of JDE, we have a rich history. The name Piazza D’Oro was inspired by our European roots. ‘Piazza’ in Italian means ‘public square’, a place where communities come together to connect, often around a beverage such as coffee. For us, bringing communities together is what it’s always been about,” says Virginia.

“In the early 1990s, there was a lot of influences from Italy in markets around the world. With Piazza D’Oro, we were able to blend the expertise of JDE with Australia’s fast-paced coffee community. As the brand has grown and adapted to the country’s evolving café culture over the years, we’ve ensured the quality of our blends has remained consistent.”

Since the early days, this focus on maintaining quality has been made possible by having full control over the sourcing

The recent rebrand was designed to encapsulate the modern Australian coffee landscape. Image: Piazza D’Oro.

and roasting of the beans, which are both completed by the team at the Piazza D’Oro roastery in the heart of Sydney.

THE MODERN COFFEE CONSUMER

Throughout its 33-year history, Piazza D’Oro has witnessed coffee’s evolving trends.

As a result of its constant market research and tracking of consumer preferences, in 2022 the brand decided it was time to refresh its look.

“Our original packaging was entrenched in our European heritage, which resonated with our customers when it was first launched. However, tastes evolve and we knew we needed to update the look of our products to appeal to the modern coffee drinker,” says Virginia.

“Ahead of the rebrand, we did a lot of work with our customers to understand what motivated and appealed to them.

It was important to sense check our new ideas with our audience to ensure we were heading in the right direction. They were on the journey with us and very supportive throughout the process.”

The key was to capture the timeless elements of the original design while injecting a dose of creativity.

“Our objective was to drive relevancy to today’s consumer and reaffirm our position as a leading coffee brand. It was important not to lose sight of some of the distinctive

assets of the brand, such as the logo. To ensure consistency for our long-term partners and customers, we also kept many of the key navigation aspects such as the blend names and colours,” says Virginia.

“Our brand is very much about looking forward to the future, and that’s what inspired the refreshed design.”

From the warm terracotta palette to the abstract artwork, the new look signifies Piazza D’Oro’s harmony of European heritage and contemporary Australian café culture. According to the team, the layered colours in the gusset of the coffee bags represents the artful blending and layering of coffee flavours, with a subtle nod to the coastlines of both Australia and Italy.

“The terracotta colour embodies the warmth and passion we have as a creative brand, while also being another nod to the geography of Australia that we’re so proud of,” says Virginia.

“Now we’ve launched this fantastic new look, it’s all about communicating the values of our brand to our customers old and new.”

EXPLORING FLAVOUR

One of Piazza D’Oro’s founding principles is providing a blend for every cup, and as the tastes of Australian coffee drinkers have expanded so has its range. While its core blends Mezzo (a medium-dark roast with flavours of milk chocolate, caramel, and toffee), Forza (a sweet dark roast with notes of dark chocolate and cinnamon),

beanscenemag.com.au 25

COVER STORY

Virginia Marsh and Rick Davy at Piazza D’Oro’s Sydney roastery.

Image: Piazza D’Oro.

and Colombian (a single origin with flavours of caramel, toffee, and citrus) have remained mostly unchanged over the decades to provide consistency for its long-term customers, the collection has increased to include a certified organic coffee (flavours of caramel, milk chocolate and honey sweetness).

Its most recent addition is specialty coffee Dolce, a blend of high-quality Arabica beans from Colombia, Brazil, and Ethiopia. The team describe it as having beautiful citrus acidity, with notes of caramel and almond to deliver a lightly syrupy mouthfeel.

According to Virginia, introducing a specialty roast to the collection demonstrates the brand’s commitment to innovation and its understanding of the needs of the Australian market.

“We see ourselves as a coffee democracy: it’s all about giving people the kind of coffee they love,” she says.

“With Dolce, we wanted to create a roast that sits between the traditional mediumdark roast and contemporary light roasts.

We paid careful attention to the roast profile so we could deliver a unique blend that performs extremely well in the cup.”

our beans not only deliver our quality standards but also that our practices respect the people and planet we rely on.”

The brand’s approach to sustainability is brought to life through its Common Grounds program, which is based on three ethical pillars: responsible sourcing, minimising footprint, and connecting people. This holistic approach covers the whole value chain, from the farmers that grow the coffee at origin to the café partners in Australia that serve it.

As part of the program, JDE is currently running more than 60 projects across the world. These have been developed to make a positive impact and support farmers, regions, and communities, from an economic, social, and environmental perspective.

“An example is our project in Honduras to provide childcare for coffee farm workers.

Typically, this is a region where labour is brought in for the picking season and workers will often bring their children with them. This has the potential to create some

RESPECTING PEOPLE AND PLANET

While perfecting the rebrand and developing new roasts has been a priority for the Piazza D’Oro team over the past few years, for Rick Davy, JDE Quality and Sustainability Manager ANZ, continuing the brand’s environmental commitments has remained paramount.

“As part of JDE, the world’s largest pure-play coffee and tea company, we have a responsibility to have sustainability at the core of everything we do,” says Rick.

“For Piazza D’Oro, that starts right at the source when selecting our beans and continues until the coffee reaches the consumer. We are committed to ensuring

26 beanscenemag.com.au

The roaster is doing extensive work on mapping its emissions across the supply chain. Image: Piazza D’Oro.

safety concerns. Through the Common Grounds program, we’re building childcare centres so the pickers have somewhere safe to leave their children while they work,” says Rick.

“Furthermore, these centres will not only provide safety but also education.

We’ve worked with World Vision and local partners to establish 11 facilities to date, which has made a meaningful difference in those communities.”

Closer to home, Rick says the business is doing extensive work on mapping its emissions across the supply chain so it can work towards its ambitious carbonreduction targets.

“Our roastery in Sydney operates a certified environmental management system, which means we have programs in place to achieve targets such as reduction of waste and minimising energy usage,” he says.

Such targets are embedded in the Common Grounds program and part of the company’s efforts to secure the future of coffee and continue sharing its blends with the people of Australia.

“When I look back over the past 10 years, I’ve seen really big change in the industry and it’s been encouraging to see how much sustainability has moved forward. Across the coffee community, a focus on emissions is really coming to the fore and that will only continue over the next decade,” says Rick.

“What’s interesting about the sustainability space is that our emissions are part of our customers’ emissions, so in order to meet net zero targets we need to collaborate. We’re already seeing that start to happen, working closely alongside some of our key clients to share data and support each other.”

This desire to go above and beyond for its customers is ingrained in Piazza D’Oro’s philosophy. With its longevity in the market, the brand has a lot of knowledge to share and has forged many strong relationships that span decades.

“Our team are passionate about getting to know each customer so they can provide the tailored support they need,” says Virginia.

“We pride ourselves on being a big family, and our hospitality partners are part of that. Being a global business, we have great intel, training, marketing support and the ability to offer quality equipment. Paired with our local approach and Sydney roastery, we’re able to offer the complete package.”

For more information, visit piazzadoro.com.au

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INDUSTRY PROFILE

People over profit How shared experiences of resilience within The Bean Cartel have inspired the roastery to prioritise the mental wellbeing of every member of its extended coffee family.

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28 beanscenemag.com.au

Melissa Glentis joined The Bean Cartel team in 2021.

Images: The Bean Cartel.

hen The Bean Cartel Founders Stacy and Alison Visser met Melissa Glentis for the first time in 2021, they were impressed by her extensive coffee industry experience. However, it was her story of resilience that ultimately secured the job as National Sales Manager at the burgeoning specialty roaster.

Having lost the hospitality businesses they’d built in South Australia, the Vissers started The Bean Cartel on a $20,000 overdraft the bank forgot to remove. When they were introduced to Melissa almost a decade later, her story of business failure and overcoming the subsequent mental health challenges resonated deeply.

“The first day I met Stacy I was ready for a formal job interview, but from the outset he was very frank and honest about his background and I knew immediately The Bean Cartel was a brand I could work with,” says Melissa.

“They were in the process of rebranding and ready to grow. I’d tried the coffee and it was fantastic, so as an entrepreneur I knew I could help them fulfil their ambitions and make a difference within the business.”

Growing up as part of a traditional Greek family in the hospitality industry, Melissa worked in cafés and restaurants from a young age. Her first jobs were behind the bar with a milk jug in hand. While she pursued other interests and careers, she says she always found her way back to hospitality.

“It’s an industry you either love or hate, and I was addicted. I’d tried university and travelling, but I kept coming back to cafés,” she says.

In 2009 at the age of 26, Melissa opened her own café in Melbourne with her sister.

The duo turned a failing business into a successful one, riding the wave of the city’s emerging specialty coffee culture for several years.

After hopping over to the wholesale side for seven years and gleaning a more indepth understanding of the coffee industry, Melissa decided to re-enter the world of café ownership in 2019.

“I wanted to do my own thing again, so I went back to what I loved which was owning and running cafés. The café, Dilly Dally, was

in the backstreets of South Yarra, so we had to put in the work to make it a destination venue, but it took off and we grew very quickly,” she says.

“It was a fun vibe, I had a great team, and we were all having a blast, but then COVID-19 hit. A lot of my staff were internationals and because they received no support from the government I kept them on for as long as possible.”

Melissa did everything she could to keep the business afloat and her team employed, working seven days a week to make ends meet. Towards the conclusion of the first

lockdown, she could see light at the end of the tunnel and felt optimistic about the future.

“My sister found another business she thought was a great opportunity for us. I had a little money left in the bank and took the plunge,” says Melissa.

For a while both cafés were thriving, but their fortunes took a turn during the second lockdown. Having to close two businesses while still paying high rents and large teams pushed Melissa to the edge.

“The financial hole was getting deeper and deeper until it got to a point that was

impossible to get back from. I had to decide which of the projects to sacrifice, so I permanently closed Dilly Dally,” she says.

“It was soul destroying as I had big dreams for that brand. However, I also felt relieved as I was exhausted from constantly pivoting the business. I’m usually a bright and bubbly person but I had nothing more to give.”

At the time, Melissa was very vocal about how the lockdowns were affecting the hospitality industry. Speaking up about the issue on a public platform meant she was not only keeping her businesses afloat and putting food on the table for her family but also dealing with abuse from people who didn’t agree with her.

“I had nothing left in the tank by the end.

I was getting hate mail and voice messages daily. After the fifth lockdown I felt completely drained and admitted to myself that I’d lost the fight – I’d failed,” she says.

Melissa confesses this was one of the hardest moments of her life. Once she liquidated the business, she also lost her house and had to move her young family.

“It took a massive mental toll on me and there were days I couldn’t get off the sofa. But I knew I had to be present for my children – I had to keep on going,” she says.

Not wanting to take on her own business again and seeking a reliable income, Melissa went back into wholesale coffee. Then she met Stacy, Alison, and the team at The

This year, The Bean Cartel has brought a Culture and Wellbeing Coach onboard to provide support for its team.

Bean Cartel. Bonding over their shared experiences and talking openly about the effects on their mental health, she joined the company at the end of 2021.

“I still had a lot of healing to do when I started the role, but Stacy and Alison were hugely supportive – not just helping me to grow in my career but also personally,” she says.

Reflecting on their own experiences and being aware of how personal issues can greatly influence their team’s work life, Stacy, Alison, and Melissa have recently introduced Culture and Wellbeing Coach Rebecca D’Angelo of Business Life Results and Relevé Life to the company. Stacy and Alison first met Rebecca at her Conscious

Melissa believes mental health is often still swept under the carpet in the hospitality industry.

Living program and were so impressed by what they learnt that they asked her to share her wisdom with The Bean Cartel team.

The partnership started with Rebecca hosting a two-day Conscious Workplace workshop based on self leadership, resilience, communication, and staff engagement. From there, she spent time with each member of staff to come up with more than 20 suggestions to enhance the business.

“The suggestions are designed to not only improve the team’s communication but also their happiness and wellbeing.

The ideas range from reducing numbers of emails and communicating more efficiently to considering background noise,” says Rebecca.

“As well as implementing these changes, I’m someone from outside the business that any member of staff can call to chat through anything – from how to handle a customer to issues in their personal life that are stopping them from giving their best at work.”

Rebecca stresses that being happy internally is essential to being able to show up in every aspect of life, including work.

“If as employers we are going to be responsible for our staff, the psychological wellbeing of your team is just as important as the physical,” she says.

For Melissa, this wellbeing work with Rebecca has been invaluable.

“Rebecca has helped me work through personal issues and given me guidance on how I can tackle things differently with a more human approach,” she says.

“In hospitality, mental health is often still swept under the carpet and not discussed. We hope by working with Rebecca we can make it part of the everyday conversation at The Bean Cartel – not just between the team but also with our customers who we’re there to support as an extension of our coffee family.”

For more information, visit thebeancartel.com.au

beanscenemag.com.au 29

TECHNOLOGY PROFILE

Authentically Italian

The latest Wega Nova model has been developed for ultimate ease of use. Image: Wega.

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When PierLuca Di Genua-Angrisano was setting up his Italian ice shop in Sydney, there was only one country he considered when shopping for an espresso machine.

t the start of 2024, PierLuca Di Genua-Angrisano (or Pep as he’s known to friends) wanted to fulfil his father’s ambition of owning a gelato shop following the sale of his family’s wholesale Italian import business. There was just one issue: he can’t eat dairy.

Being lactose intolerant, Pep wanted to share something almost everyone could enjoy and saw a gap in the market for gelato’s little-known cousin, Italian ice.

Not quite sorbet or granita, the traditional European dessert is a blend of fruit, sugar, and water churned into a semi-frozen treat using a gelato machine. Naming the venue Pep’s, he decided the star of the show would be a kaleidoscopic range of Italian ice flavours crafted from a seasonal array of ingredients.

“When we launched in July 2024, we

30 beanscenemag.com.au

were Australia’s first ever Italian ice dealer,” says Pep. Eager to create an authentically Italian experience, Pep broadened the menu to include a range of panini named after different regions to represent their fillings.

Napoli, for example, features Italian sausage and friarielli, while Calabria compiles Calabrese salami, ricotta, roasted capsicum, taggiasca olives, and hot honey. Of course, no Italian dessert shop would be complete without coffee.

“We import a traditional Italian blend from Napoli called Caffè Moreno, which you can only get in a few places in Australia.

It’s a dark roast with a very strong flavour and our customers love it,” he says.

To get the most out of the beans, Pep knew he needed a trustworthy machine that could handle the busy periods and produce a silky, Italian-style espresso. Therefore,

going for a traditional Italian brand was a no-brainer.

“My family has known Fabio [Cordovado, Founder of Coffee Works Express, Australian distributor of Wega espresso machines] for years. We told him what we wanted to achieve at the new venue and he suggested the Wega Nova,” says Pep. The recently reworked Nova model is designed for ultimate ease of use. Each group head features an interactive console to enhance workflow and produce coffee at the touch of a button, while an updated steam wand delivers improved ergonomics for maximum performance and features cool-touch technology to reduce the risk of injury.

According to Pep, his team have found the machine extremely easy to operate. He says its able to keep up with demand at peak times when the coffee orders come through

PierLuca Di Genua-Angrisano opened Pep’s in July 2024.

Image: Pep’s.

as quickly as those for the Italian ice.

“The Nova is strong and powerful, exactly what we need at Pep’s. It can pump out a lot of coffees under pressure,” he says.

“So far, we’ve only been open from 11am to 11pm, but we’re planning to do mornings soon, so we expect there to be an increased demand for coffee. We currently do around 300 cups a day, so I have no doubt the Nova will be able to perform as this starts to rise.”

A cup lifting mechanism built into the drip tray of the machine aids workflow, allowing the user to easily adjust the height of the cup without the addition of extra equipment. For a venue like Pep’s that continuously switches between drink-in and take-out orders, it saves valuable seconds when crafting each order.

While the coffee gets a lot of compliments, Pep says many customers have also commented on the look of the Wega Nova.

“The whole feel of the shop is very Italian: our red, white, and green signage often has visitors mistaking us for a pizza place. Having that authentic Italian look really speaks to the kind of service-focused family experience we wanted to create,” he says.

“It was important that the machine fit into the look and feel of the rest of the shop.

The Nova hits the brief perfectly. It’s an

elegant machine and we get a lot of people commenting on how beautiful it is.”

When designing the Nova, Wega’s engineers sought to “break down the classic aesthetic architectures of coffee machines”.

While it was developed to first and foremost

be a functional machine, they were keen to ensure it still captured the beauty of Wega’s traditional design and craftsmanship.

For more information, visit Australian distributor cwe.com.au or wega.it/en

INDUSTRY PROFILE Will & Co recently collaborated with neighbouring brewery Curly Lewis to produce a limited-edition coffee stout.

Stop. Collaborate and listen

Images: Will & Co.

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Will & Co Director Josh Passaro on the power of collaboration and how joining forces with likeminded businesses has helped build the Bondi coffee roaster. hen Will & Co was established in Bondi by three life-long friends in 2013, its founding ethos was to combine the area’s laid-back coastal lifestyle and thriving coffee scene. An essential part of that philosophy was immersing the micro roastery within the local community, getting to know its neighbours, and inviting them in for a brew.

In the 11 years that have passed, the Will & Co team’s personable approach and down-to-earth attitude has embedded them in the neighbourhood and forged strong relationships with other businesses in the area. Over coffees, beers, and dinners, ideas for collaborative projects have been volleyed across tables before being brought to life and shared with the community.

“Collaborating with like-minded people, artists, and brands has always been a part of our ethos,” says Will & Co Director Josh Passaro.

“One of our founding principles was to partner with passionate people to deliver

32 beanscenemag.com.au

unique coffee experiences that build communities. Collaboration is a huge part of that, not only further connecting us to our own community but also to new ones.”

Over the years, Will & Co has collaborated with all manner of businesses and organisations, from working with a skin care brand to develop a coffee body scrub and distillers to create coffee vodka to sponsoring local swim and run groups.

According to Josh, the recipe for partnership success starts with a good relationship.

“The first thing we’re thinking about when exploring a collaborative project is whether the brand is a good fit with ours.

We must be able to work well together and there has to be the right synergy between the brands,” he says.

“The most successful projects are those that are approached from a long-term point of view. Looking at it as a transactional relationship probably isn’t going to work – it has to be symbiotic.”

One of the roaster’s current projects is a partnership with brewery Curly Lewis, located a stone’s throw from Will & Co’s

headquarters. A regular at their Bondi Brew Bar, Head Brewer Zac Pauling approached Josh and team with an idea.

“Zac wanted to create a lighter style of coffee stout that could be enjoyed all year round and suggested we develop something together,” says Josh.

“We loved the idea of grinding the coffee at the roastery and taking it just 500 metres down the road to be turned into a coffee stout. We’ve always been big fans of Curly Lewis and many of our customers love them too, so it was a no-brainer to work together.”

The resulting stout is a limited edition and features Will & Co’s Three-Oh-Three blend, which the team chose for its light body and caramel sweetness.

“Traditional stouts can be really heavy: you’ll drink one and that’s enough. Zac wanted to make it much lighter and more approachable so it could be enjoyed on the beach in summer, and we loved that idea. He has an amazing palate, so he worked his way through our blends until he landed on the one that would work best,” says Josh.

“We also wanted it to be super smooth

and I think we got it just right. It’s easy drinking and delivers rich notes of oats, ale, and dark malt with a chocolatey coffee finish. To support the collaboration, we also created some fun merch so our cafe partners could be involved too.”

According to Josh, being local isn’t essential for a successful collaboration, but it helps. Getting to know Bondi’s creatives has led to projects outside of food and drink, such as Will & Co’s partnership with Splendid Wren Crockery.

“Our goal has always been to deliver a truly memorable coffee experience – and that goes beyond the contents of the cup,” says Josh.

“There are so many factors that come into play, from the design, vibe, and aesthetics of the venue to the baristas behind the bar. One of the factors overlooked most is the crockery in which the coffee is served.”

Keen to create something unique for its Bondi Brew Bar that they could also share with their online customers, Josh and team contacted local ceramicist Splendid Wren and commissioned a series of cups that embodied the brand and its neighbourhood.

“Our brief was quite loose, all we asked was that the crockery was inspired by Bondi Beach,” says Josh.

Splendid Wren ceramicist Catherine Field produced bespoke handmade cups to elevate the coffee experience. The series features a deep blue glaze as a nod to the ocean, with speckled clay representing the golden sand and white highlights denoting sea foam.

“We knew Catherine had a long history of creating awesome pieces for the industry, so we fully trusted her to come up with something fantastic,” says Josh.

The cups and saucers, available in latte and piccolo sizes, are now used at the Bondi Tasting Bar and available to buy online on the Will & Co website. As part of the project, Catherine is also hosting a series of ceramics workshops at Will & Co’s Bondi HQ café on Saturdays, teaching locals how to craft their own one-of-a-kind pieces.

“Having Catherine host the workshops brings this project full circle. They’re a great way for the local community to see what goes into making the cups they drink from and to work with an artist on such a personal level,” says Josh.

“Catherine has gone on to create bespoke

crockery for our cafe partners too, so it’s great to see this approach extending more broadly”.

Working alongside creatives such as Catherine is one of the perks of the job and, according to Josh, something Will & Co will continue to prioritise alongside roasting quality coffee for its wholesale partners across Australia.

“What I love about coffee is that the opportunities are endless. You can transcend so many different categories, from lifestyle and beauty to food and drink,” he says.

“We have some exciting projects coming up that are still in the early stages. We’re working with a local spirit brand on a fun collaboration and there are few more in the pipeline.”

Josh says these collaborations are a great way for brands to expand their audiences and credits previous projects with helping Will & Co to get its name and products in front of more people.

“Collaboration is a great way to ensure a brand continues to evolve,” he says.

For more information, visit willandco.com.au

Director Josh Passaro says collaborations are a great way for a brand to ensure it continues to evolve.

beanscenemag.com.au 33

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INDUSTRY PROFILE

MONIN takes Melbourne

Flavour specialist MONIN has launched a new space in Melbourne to help baristas and café owners take their creativity to the next level.

Images: MONIN.

S

ignature drinks are the talk of the coffee industry right now, with creative innovations adding excitement to café menus across the country. Yet for busy baristas, keeping up with trends can be tough, let alone finding the time to road-test novel drinks and perfect up-andcoming techniques.

Eager to support the industry and collaborate with like-minded baristas, MONIN has created a new space in Melbourne where people in the industry can gather to learn, share ideas, and be part of a community of experimental coffee folk.

“We’ve had a research and development studio in Sydney for the past five years that’s been hugely successful, so we decided it was time to introduce one in Melbourne too,” says John Davidson, Advocacy and Innovation Manager at Stuart Alexander, Australian distributor of MONIN syrups.

“We get so many different people through our doors in Sydney, from huge multinational chains to mum-and-pop shops, and we take each of them through a bespoke journey of flavour discovery.

We already work with so many great businesses in Melbourne that it was time to have a dedicated space in the city where we could get together regularly to create, collaborate, and see what we can come up with.”

The new venue is based in the former Victoria Arduino showroom in Brunswick, so many in the industry will already be familiar with the space. The MONIN team have transformed it into a multifunctional studio, decked out with every piece of equipment that could possibly be required to fashion a seriously impressive drink.

“We’ve got nitro machines, centrifuges, sous vide baths – we have everything you could need to make drinks at a very high level,” says John.

“The space has been specifically designed in a modular way so it’s always changing and adapting to the clients we’re working with. It also means it can be used for all kind of events, from competitions and meetings to impromptu parties.”

While John and the team have grand plans for the many events that will take place over the coming months, the core focus of the project was to curate an environment where creativity and innovation can flourish.

“As a global company, we do a huge

The Stuart Alexander team at the launch party on 2 September.

amount of research into trending menu items. We know the latest drink people can’t get enough of in South Korea and the specialty coffee innovations coming out of Bangkok,” says John.

“We want to share these insights with baristas and bartenders in Australia, and work with them to capitalise on these trends. Whether that’s developing a unique milkshake menu for a sandwich shop or aiming for something super high-level for a specialty coffee shop, our door is always open and we’re always ready to have some fun.”

To ensure the studio features all the equipment a barista might need in their arsenal to create showstopping signature drinks, MONIN has teamed up with espresso machine and grinder specialists Unic, Slayer, and San Remo. The equipment The new space is open to anyone who wants to come in and collaborate.

has not only been chosen for their functionalities but also to blend into the slick space, which features polished concrete floors, Victorian Ash wood, and black stone. According to John it’s “annoyingly expensive but unbelievably chic”.

“Being in Brunswick, we’re in the spiritual heartland of espresso. As much as this is place to work and do business, it’s also a spot for baristas to chill out, have a coffee, or a natural wine,” says John.

“Our soon-to-be-announced MONIN brand ambassador for Melbourne has grand plans for some super fun industry events here. While our Sydney Ambassador is rooted in fine cocktail service, our new Melbourne team member is firmly in the world of hot water and beans.”

As part of the easy-going atmosphere John and the MONIN team have created, they’ve opened the space to anyone who wants to collaborate. They don’t need to be a MONIN client, they just need to be open to a little creative inspiration.

“You can come in and play around with some ideas you already have or get guidance to create a menu from scratch. Our team is very knowledgeable and everyone is welcome,” says John.

“Those who don’t have the number of one of the Melbourne sales team can find their details on our website and shoot them a message or an email to arrange a time to have the studio to themselves and our creative team’s full attention.”

For more information, visit stuartalexander.com.au

beanscenemag.com.au 35

TECHNOLOGY PROFILE

Image: Coffee Machine Technologies.

Partnerships that make Sense

The F64 EVO Sense series is the latest release from Fiorenzato and will launch in Australia in January 2025.

Coffee Machine Technologies introduces the Fiorenzato F64 EVO Sense series of value-focused professional grinders.

36 beanscenemag.com.au

T

he team behind Coffee Machine Technologies in Melbourne have been a driving force in Fiorenzato’s success in Australia. The family-run equipment and service provider started working with the Italian grinder manufacturer over a decade ago, helping to build the brand’s reputation for quality machinery for both commercial and domestic settings.

“Fiorenzato is a very old company with a lot of history. Competing against some of the major players, traditionally it hadn’t been considered a high-end brand,” says Carmelo Corallo, National Sales Manager of Coffee Machine Technologies.

“Australia has a much higher consumption of coffee than many other countries and our baristas are more particular and less forgiving. For this reason, many companies trial their equipment here before launching it internationally. When we first started working with Fiorenzato, we showed them the benchmark of quality in Australia and helped them to reach it.”

It took a few months and a lot of back and forth between Italy and Australia, but eventually the grinders Fiorenzato shared with the Coffee Machine Technologies team were hitting the mark. Since that day the companies have worked closely to offer equipment that fulfils the needs of Australia’s fastidious cafés, roasters, and hospitality venues – as well as passionate home brewers.

“John [Colangeli, Coffee Machine Technologies Founder] put in a huge amount of work. A lot of feedback that came out of Australia has developed Fiorenzato into what you see now,” says Carmelo.

“To this day, we are in constant communication with the team in Italy.

They’re always asking for feedback and it’s important for them to know what’s going on in individual markets.”

As part of this continued drive for innovation and quality, in August 2024 Coffee Machine Technologies received the first grinders in the new F64 Sense range.

The series, which includes the F64 EVO Sense and F64 EVO PRO Sense, was debuted at HostMilano in October 2023, receiving international interest for its grind-by-weight technology. Australia will be one of the first countries to take it to market when Coffee Machine Technologies launches it in January 2025.

The prototypes that arrived earlier this winter have been dispatched to some of the equipment specialist’s key clients to be roadtested ahead of the launch.

“We strive to test all new products with our clients who have been our biggest

supporters. They won’t sugar coat their feedback and will give us their honest opinion. Coming from a manufacturing background, I know it’s essential to trial the products in the environments in which they’ll be used,” says Carmelo.

“Being able to identify any issues before it’s launched on a large scale gives us the opportunity to fix them and make any market-specific adaptations. If you start selling a $3000 product that isn’t performing, you’re going to start getting it back very quickly – and that will come with a lot of heat.”

“WHENEVER WE CREATE SOMETHING FOR COFFEE COMPANIES, WE BUILD IT WITH QUALITY IN MIND TO ENSURE THEY GET VALUE OUT OF IT. EVEN THOUGH WE OFFER SERVICING AS PART OF OUR BUSINESS, WE DON’T BUILD THINGS FOR THEM TO BREAK OR BE THROWN AWAY.” An evolution of the XGi series, the new professional Sense range builds on the successful AllGround Sense domestic collection. According to Carmelo, the weighted grinder has been designed with value and consistency as priorities.

“Whenever we create something for coffee companies, we build it with quality in mind to ensure they get value out of it. Even though we offer servicing as part of our business, we don’t build things for them to break or be thrown away. We want them to last and be passed down generations,” he says.

“The F64 EVO Sense has Dark-T blades which were introduce to Australia in June 2024. A normal commercial coffee grinder might only get through 700 to 900 kilograms of coffee on one set of standard blades, but the Dark-T blades can process over 4000 kilograms before they need to be replaced. That’s a huge amount of value from a service point of view, and users have peace of mind that it’s not going to break down after a year and put them out of service for however long it takes to get fixed.”

Developed to enhance grinding performance, the Dark-T burrs are an evolution of Fiorenzato’s M340 burrs.

Their durability is a result of a titanium, aluminium, carbon, and nitrogen coating designed to deliver a lifespan five times that of traditional burrs. As well as reducing maintenance, the burrs provide a larger grinding surface to avoid damaging the coffee beans and preserve optimum flavour.

Value is also considered in the price point of the grinder. Carmelo says grindby-weight grinders offering speed and precision with minimal waste often come with a much higher price tag. Coffee Machine Technologies has worked with Fiorenzato to keep manufacturing costs down to ensure the new range is affordable.

“Most grind-by-weight grinders cost around $5000, but this range will be priced around the $3000 mark,” he says.

“It’s a great fit for all kinds of settings, whether the top-end of specialty or fastpaced restaurant environments. People are looking for reliability and consistency in a grinder, and that’s one of the things Fiorenzato can provide.”

Carmelo highlights the brand’s anti-static technology, which is integrated into the F64 EVO Sense series, as a game-changing innovation in grinder maintenance.

“It’s amazing because many grinders make a lot of mess, but Fiorenzato’s antistatic guard makes the machine very clean and very fast. The grinding chamber can also be removed easily so the machine itself is simple to clean and maintain,” he says.

“The difference between the two grinders is that the PRO can release the top collar for cleaning without disturbing the position of the grind.”

The team at Coffee Machine Technologies are excited to share the Fiorenzato F64 EVO Sense and PRO models with their clients across Australia and predict they will be as popular as the AllGround Sense and XGi series that preceded them.

For more information, visit coffeemachinetechnologies.com.au

beanscenemag.com.au 37

Roasted to perfection, packed full of flavour, and now delivered to our café partners in a fresh new look.

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TECHNOLOGY PROFILE

Smooth operator Dropbox Coffee and Onigiri Kitchen on finding the ideal automatic machine for a new venue in the heart of Melbourne’s coffee quarter.

W

hen the team behind popular Japanese café Onigiri Kitchen were planning their third site in Melbourne’s CBD, they had a precise list of requirements for the espresso machine that would sit on its bar.

Located in Degraves Street, one of the city’s famed laneways known for its great food and drink, their number one priority was ensuring the quality of the coffee served at the new café matched the other venues in the area. With a serving window for takeaway customers, service had to be quick so an automatic machine that could handle most of the manual tasks was essential.

Finally, they wanted a machine that looked traditional and fit in with the sleek interiors of the Onigiri group’s venues.

Working with their coffee supplier Dropbox, they soon found the ideal solution: Franke’s Mytico Due professional automatic machine.

“I’d had my eye on the Mytico line for over a year since I first saw it in action at Melbourne International Coffee Expo,” says Niall Corrigan, Owner of Dropbox Coffee.

“The team at Onigiri Kitchen got in touch and said they wanted an automatic machine for the new project, but that it had to look traditional. They didn’t want it to look like the kind of automatic machines you find in service stations – it had to match the quality of the coffee they were serving.”

Niall knew the Mytico was the machine for the job and worked with David Downing, Franke’s Business Development Director Oceania, to get it installed in time for Onigiri’s soft launch in July 2024. In the six weeks the machine has been in action, Phoebe Greenfield, Manager of Onigiri Kitchen, says it has been a dream to work on.

“We are so happy with the Mytico. All the staff love working on it and we’ve had lots of great feedback from our customers on the taste of the coffee and the look of the machine,” she says.

Being a busy venue in the heart of the city, having an espresso machine that is simple to operate and train new staff on is vital for Phoebe and the Onigiri team.

In just an hour with a Franke service technician, she was fully trained on the machine and skilled up to show the rest of the baristas how to use it.

“The machine is incredibly easy to operate. The team didn’t need any formal

The Onigiri Kitchen team chose the Franke Mytico Due for its traditional espresso machine look. Image: Onigiri Kitchen.

training, I just showed them which buttons to press and when – it took less than 15 minutes,” she says.

With varying levels of barista experience among the Onigiri staff, one of the Mytico’s features they like best is the ability to choose between automated and manual milk steaming.

“During rush hour we use the automatic milk steaming functionalities, but if it’s not so busy a lot of the team enjoy steaming the milk manually so they can get it exactly right for their latte art preference,” says Phoebe.

“The automatic milk steaming works well with both dairy and alternative milks, and customers have commented on how great the milk complements the Dropbox beans.”

Phoebe says cleaning the machine is as easy as operating it, with the automated process taking 15 minutes each day.

“It’s really functional. The machine tells you what to do and the user just has to press the button and follow the steps – it couldn’t be any easier,” she says.

Both Phoebe and Niall have been impressed with the quality of the coffee produced by the machine, noting the espresso is on par with that crafted on traditional espresso machines.

“For automatic machines, I usually recommend blends with a touch of Robusta in them, but given this new venue’s location in the heart of Melbourne’s coffee quarter we went for a 100 per cent Arabica blend,” says Niall.

“It’s tasting fantastic through the automatic system: the flavours aren’t overpowering and the milk is a great match.”

For more information, visit mytico.franke.com

beanscenemag.com.au 39

TECHNOLOGY PROFILE

Please thy neighbour

How VortX’s clean-air solution is helping Australian roasters reduce their carbon emissions and become better neighbours.

O

ne of the best things about Australia’s roasting community is its diversity.

From micro set-ups operating out of suburban garages to café-roasteries embedded in the heart of communities and established operations turning out tonnes of coffee per week from industrial estates, roasters come in all shapes, sizes, and locations.

Despite their differences, many roasters share an ambition to make their businesses as sustainable as possible. Aware of the challenges producers at origin are already facing due to the effects of climate change, Australia’s coffee community is conscious to do its bit to ensure the industry’s future.

American engineering company VortX KleanAir Systems is acutely aware of Australia’s interest in sustainable solutions for the coffee industry and has recently extended its presence in the country. Having already installed its EcoFilter clean-air technology in roasteries across Australia, earlier in 2024 Co-Founder Ron Kleist brought experienced engineer Richard Muhl on board as the brand’s exclusive Australian distributor to expand its reach and provide on-the-ground technical support for its customers.

“Having Richard in Australia is huge for us. His industry experience means he has a real understanding of the roasting business, so as well as being on the ground to facilitate sales he is also available to help problem solve in real time,” says Ron. According to Richard, there’s an appetite for innovative sustainable technology in the national coffee community. He believes VortX’s EcoFilter offers multiple benefits for roasters of all sizes and set-ups.

“The coffee industry is generally a very progressive, environmentally conscious community, and that’s why I love being a part of it,” says Richard.

“In the past few years, I’ve noticed a lot of coffee companies cementing their focus on sustainability by signing up to certifications such as B Corp that have environmental criteria. I think there’s a want for innovative products that can help them achieve their ambitions, and VortX’s EcoFilter is one of them.”

Developed by former Loring Smart Roast President Ron and his Co-Founders in response to their concern over the threat of climate change, the EcoFilter is designed to make the process of roasting coffee cleaner,

40 beanscenemag.com.au

VortX customer Burwell Beans in the United States with the EcoFilter. Images: VortX.

safer, and less impactful on neighbours and the planet.

Most roasters that are required to control their emissions are fitted with an afterburner. To incinerate volatile organic compounds (VOCs) and particulates produced by the roasting process, the afterburner burns natural gas or propane to around 760 degrees centigrade. It then emits colourless and odourless air containing very high levels of products of combustion, including carbon dioxide.

“The issue with afterburners is that they

require a huge amount of energy to reach the temperatures needed to remove the VOCs. We created a solution that requires only a fraction of that energy, while also making the process safer,” says Ron. The EcoFilter is a wet scrubber that uses cyclonic energy and atomised water to filter particles from the exhaust air, as well as muting odours and reducing smoke, without the need for high temperatures.

“The EcoFilter does the exact opposite of an afterburner. Whereas the afterburner has to heat up the exhaust air as quickly as

possible to remove the VOCs, the EcoFilter must cool down the air to the point at which the VOCs condense from a vapour to a droplet,” says Ron. “Once the VOCs become droplets, they’re known as condensed particle matter (CPMs). The water inside the EcoFilter captures particle matter and CPMs. At the end of the day, this water can be disposed of as grey water waste, or even better be used to water gardens so the carbon dioxide content can be sequestered by trees and plants.”

As well as reducing energy consumption, Richard and Ron stress that the EcoFilter is much safer than standard afterburners or electrostatic precipitators. The self-cleaning EcoFilter reduces the risk of fires in the stack and safely removes chaff [a fibrous waste product from the roasting process], which can also cause roaster fires.

“The nature of the EcoFilter means it removes chaff as well as VOCs. Therefore, unlike electrostatic precipitators or afterburners, the product doesn’t have to be dismantled and cleaned to reduce risk of fire,” says Ron. This complete removal of the chaff and dust not only improves safety and saves on maintenance time but also makes roasteries better neighbours.

“Chaff and particles often escape through the exhaust system and can rain down on the cars, homes, and businesses that surround a roastery – which can be very annoying for neighbours,” says Richard.

“The EcoFilter acts as a chaff collecting site and can replace specific devises installed

“AFTERBURNERS REQUIRE A HUGE AMOUNT OF ENERGY TO REACH THE TEMPERATURES NEEDED TO REMOVE VOCS.” for this task. However, some roasters have internal chaff collectors. In these cases, the EcoFilter acts as another layer of filtration.”

Another benefit that will appeal to roasters in Australia’s warmer states is the EcoFilter’s temperature-reducing qualities.

“Afterburners release a huge amount of heat when reaching the high temperatures needed, and that causes roasteries to get extremely hot – especially in summer,” says Ron. As the Giesen distributor in Australia for the past decade, Richard knows the trials and tribulations of installing new technology. He believes one of the selling points of the EcoFilter is that it doesn’t require any certification.

“The EcoFilter doesn’t use gas. So if you want to retrofit an EcoFilter, we can just come and do it,” says Richard.

Each EcoFilter is custom-designed to fit individual roastery set-ups and the technology is compatible with all brands and sizes of roasters. Richard and the VortX team produce a bespoke plan for the installation to ensure the equipment best serves the roastery’s needs.

“We don’t just show up and drop the product on their doorstep. We work alongside the roastery to build a product that’s going to provide optimum performance for them,” says Richard.

Ron says he’s excited to have Richard on board to continue to grow the product in Australia. As well as being an advocate for the technology, they’re confident his decades-long industry experience will enable the United States-based company to deliver optimal customer service.

“The technical support Richard can provide is invaluable. Many international equipment companies will fit a piece of equipment and clean their hands of it, but if an element of a roaster is out of action for a few days that can be make or break for a business,” says Ron. “Richard has more than 40 years’ experience in electrical and electronic engineering, including 17 years in the coffee industry and five as a member on the board of the SCA Coffee Technicians Guild.

He’s on the ground and ready to provide that support to the VortX community – from installation through the lifespan of the product.”

For more information, visit vortxkleanair.com

Richard Muhl has more than 17 years’ experience as an engineer in the coffee industry.

beanscenemag.com.au 41

INDUSTRY PROFILE

Ready, steady, drip

First Press Coffee worked with Tetra Pak to create the ideal one-litre RTD product.

ow people take their coffee is down to personal preference: some keep things black, others add a dash of milk, and few shovel in the sugar. Yet for First Press Coffee Founders Jimmy Elias and Hamish Walmsley, this wasn’t being addressed in the ready-to-drink (RTD) market.

According to the duo, the difference between the movement to specialty coffee in the café scene and the RTD coffee beverages available in supermarkets was significant.

They spotted a glaring gap in the market and the opportunity to launch a premium

42 beanscenemag.com.au

cold-drip coffee range for retail.

“There was nothing in the market for people who didn’t want large iced coffee drinks with a big serving of milk and sugar, so we created a black cold-drip coffee range that enabled consumers to drink it by itself or add their own milk,” says Jimmy.

It was after the pandemic that Jimmy and Hamish started to notice First Press’ cold-drip coffee was taking off. They put this down to the growing demand for a quick specialty coffee experience.

“In 2020, you could see there was a real sophistication in the way people were drinking coffee at home. Consumers had

more time to enjoy different styles of coffee and were not heading to the café every day, so it wasn’t unusual for people to be upgrading their habits from instant to an espresso machine, AeroPress or V60,” Jimmy says.

“However, when everyone went back to work they found themselves short on time and weren’t able to continue these habits. With this transition back, we saw a segment of coffee drinkers who didn’t want to go back to their previous at-home habits like instant coffee. It was like trying to get someone who has acquired a taste for premium wine to go back to the cheap stuff.

Image: Tetra Pak.

H

Melbourne’s First Press Coffee reveals how Tetra Pak helped bring its cold-drip to the ready-to-drink market.

“At the time, we thought the retail coffee space wasn’t reflecting the changing tastes of how people were consuming their coffee at cafés, which was stronger with less milk, like the piccolo or three-quarter latte. Once we noticed this, we decided to develop a product that enabled people to have an enjoyable coffee experience with less milk.”

Exploring different avenues to bring a product to market, the idea surfaced for a multi-serve solution that enabled consumers to have their week’s iced coffee in the fridge.

“We knew we needed great packaging, as we thought this was the best way to bring an affordable premium product to the consumer. We also knew that with the help of Tetra Pak, we could sustain the beautiful flavour of the coffee while also getting the shelf stability that’s a really important factor,” says Jimmy.

“The main feature of the packaging is obviously the size. For large iced coffee drinks in the retail space, the standard is 750 millimetres which usually contains a lot of milk for one to three coffee shots. It jumps up to two litres and even this has only around six to eight shots of coffee, which means consumers have to drink a lot of milk to have a strong coffee,” he says.

“We chose to include 10 shots of our strongest cold-drip coffee and blend this

with full-cream milk, which is more than double the caffeine per serve compared to other iced coffees on the market. This is the unique standpoint of the product and Tetra Pak has helped us package it in a one-litre container without having to compromise on the components of our brew.”

The ability to keep the product fresh for a long period of time was crucial to First Press to ensure customers would experience the drink as if it had just been brewed.

“When you package a product in Tetra Pak packaging, it’s processed in a way that you can pretty much maintain the flavour for a long period of time. We know we can get up to 12 months’ shelf life on this product and that the flavour will remain the same,” says Jimmy.

“We extract the coffee using cold water.

It is then blended with milk and goes through a rapid heat treatment and cooling before being packaged to maintain the rich flavour of the coffee. We simply don’t have the business logistics to provide a short shelf life for our drinks. Working with Tetra Pak has enabled us to get our product to stay delicious for a long period of time and maintain that freshness.”

Designed to meet the needs of those who live an active lifestyle, the product has been developed to be both convenient and flexible.

“When stored in the fridge, you can pour the product over a period of seven days. That way it can accommodate any usage pattern.

For me, I can pour out a little bit if I just want a coffee to keep me going throughout the afternoon or I can have a bigger one if I want to at the start of the day,” says Jimmy.

“The beauty of it is that it allows people to have that extra level of convenience, especially if they don’t have the time to go to a café during their working day or to make their own coffee.”

After launching the product in 2024, Jimmy and the team at Tetra Pak couldn’t be happier with what they have achieved in the RTD coffee space.

“We’ve been able to bring consumers into the fridge space by using Tetra Pak packaging. There is a huge amount of opportunity in the RTD market. It still has a long way to go, but we are hoping as a brand we can help pave the way for other specialty coffee producers to jump on the trend,” says Jimmy.

“In terms of our coffee, we want to help people feel better throughout the day by offering them great coffee at convenience.

That’s what we’ve been able to achieve through this partnership.”

For more information, visit tetrapak.com/en-anz

Images: Lavazza.

INDUSTRY PROFILE

Artist Daimon Downey created the artwork for the new Mosaic range.

Mapping the Australian palate How a whisky blender, chocolate maker, and multidisciplinary artist helped Lavazza pinpoint the flavours that light up Australian palates. offee is the lifeblood of Australia: keeping its cities buzzing, surfers pumping, and rural communities connected. But what is it that makes coffee here so good and what are the characteristics Australians look for in their morning cup?

These are just a few of the questions the coffee roasters at Lavazza were seeking to answer when they assembled a team of local artists. Part of an 18-month project to develop Mosaic, a new line of distinctly Australian blends for café and restaurants across the country, these artisans were selected for their finetuned palates, industry experience, and unbound creativity.

“We had already conducted a lot of our own research, including interviews with premium café customers, mapping the current Australian market, and hosted in-

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depth sensory tastings with the experts here at Lavazza. Partnering with a group of local artists and artisans was the final piece of the puzzle,” says Nick Ferrara, Lavazza National Training Manager.

“Drawing on their rich experience in their own industries, their in-put was to provide insight and perspective into the local palate. We visited each of them to learn from their approach to Australian tastes and how these philosophies influence their artistry.”

The panel included Carlie Dyer, Master Blender at Starward Whisky, Pana Barbounis, Chocolatier and Founder of Pana Organic, and Daimon Downey, contemporary artist and restaurateur. While whisky, chocolate, and multidisciplinary art might seem like a random assortment of industries, they were carefully chosen for their creative values, focus on taste, crossovers with coffee, and rich history in

the Australian hospitality scene.

“There are a lot of correlations between whisky and coffee. My job as a Master Blender requires a lot of sensory skills, I need to be in touch with a wide range of flavours and be able to identify where a whisky fits within a blend to make a harmonious drink,” says Carlie.

“That’s not so different from the process of blending coffees. And the similarities between the methods don’t stop at sensory characters: they extend to the farming and fermentation methods used to create the product.”

When Nick and Lavazza Trainer and Ambassador Peter Dorkota visited Carlie at Starward Whisky’s Melbourne distillery, Carlie says they spent much of their time geeking out over blending processes and bouncing ideas off each other.

“In our style of whisky making, the barrel-aging process is where all the flavour

development occurs. I took Nick and Peter through the bond store to show them the different barrel types and we could see the similarities between this process and roasting coffee to varying degrees to express different flavours,” she says.

For Chocolatier Pana Barbounis, it was also the parallels between his craft and Lavazza’s that inspired him to get involved with the project.

“When Nick and Peter reached out, we started exchanging stories and quickly realised we were talking the same language,” says Pana.

“The processes of roasting cocoa and coffee are very similar. When you start talking about notes and bitterness, characteristics coming through, and using different varieties of beans to develop different flavours, the two crafts have a lot in common.”

Pana also highlights origin as a connection between the two products, with terroir greatly contributing to the flavour and quality of both cocoa and coffee. For Peter and Nick, Pana’s passion about the journey from bean to bar and years of experience in adapting to consumer tastes and trends were invaluable.

Carlie and Pana were invited to Lavazza Australia’s Melbourne headquarters to taste a range of coffees and lend their expert palate to help the team define the three final blends that would form the Mosaic range.

“I’ve got a European background, so in both chocolate and coffee I love bitterness.

I’m an espresso drinker and always look for that really great crema,” says Pana.

“Peter and Nick gave us a range of different beans with varying roast levels to try, and we gave our opinions on the best pairings and our preferences. There was a lot of coffee – it was a great afternoon.”

While Pana’s standout was mediumdark blend Retreat, with its bittersweet notes Chocolatier Pana Barbounis says there are many similarities shared by chocolate and coffee.

Whisky Blender Carlie Dyer shared her knowledge on flavour and blending.

and low acidity, Carlie favoured Ochre.

“I thought it was really well balanced in terms of intensity and delicacy of flavours. It was interesting to explore the other blends too: I usually drink my coffee black, but I thought Retreat matched well with milk.

The lightest roast, Tidal, isn’t my usual coffee preference but the flavours were super interesting,” she says.

“It was great to do the tastings alongside Pana as we both had different contributions and enjoy different styles of coffee, which is representative of the Australian population that has unique preferences. The team at Lavazza really hit the mark catering to a wide range of tastes.”

Artist Daimon Downey was also invited to Lavazza to sample the blends, giving his feedback from years as a restaurateur but also to brew inspiration for Mosaic’s packaging for which he was creating the artwork.

“While the other artists were there to define the coffee, I was there to capture

Australia in the artwork. Coffee is such a huge part of Australian culture,” says Daimon.

His brief was to create artwork for the three blends, each one capturing a different aspect of Australian culture.

“I work a lot in collage and this lends itself well to the style of mosaic, in which parts are used to make up a whole. The project wasn’t so far out of my comfort zone so I could have a lot of fun with it,” he says.

“The brief was quite loose. The names of the blends [Tidal, Ochre, and Retreat] had been chosen by the team at Lavazza, and each of them naturally lent themselves to a colour pathway.”

Working with paper, Daimon says his process starts with cutting shapes and then layering them in different patterns.

“Realistically, when working in collage you could keep moving things around forever, so you have to give yourself a time limit and start sticking things down,” he says.

“It was an amazing project to work on and it’s been great to see the reaction to the launch go down so well.”

All three artists came together at the start of September for the launch of the Mosaic range, which took place at Starward Whisky’s distillery in Port Melbourne. As part of the event, café owners, industry movers and shakers, and media got the chance to taste the blends and hear from the artisans about their creative process.

“It was an honour to host the packed-out event at Starward,” says Carlie.

“I’ve loved being involved in this project.

It’s been so cool to get an insight into the coffee blending process in such a technical way and I can’t wait to see how the blends go down with coffee drinkers across Australia.”

For more information, visit mosaiclavazza.com.au

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INDUSTRY PROFILE

For the love of coffee

Cafetto Founder Chris Short reveals how two brothers, an espresso bar, and a cup of Italian coffee inspired his cleaning product business.

Images: Cafetto.

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ew ideas are often influenced by the work of others. A painting, drawing, or piece of writing can spark inspiration, develop passions, and lead to fresh concepts – or business plans. For Cafetto Founder Chris Short, his machine cleaner concept was ignited by the coffee mastery of two immigrant baristas.

“I moved to Melbourne in 1984 and soon developed a passion for coffee. I was working for a company on Queen Street and on the same road was Nick’s Bar, a little café owned by two Italian brothers,” he says.

“It was an authentic Italian espresso bar. I picked up a coffee from Nicola and Michele Fazzolari every morning when I got off the train, then I’d walk down again on my coffee break and grab another. I gradually became addicted. Their coffee was delicious.”

Seven years later, when Chris returned to his hometown of Adelaide, he wanted to bring a piece Melbourne’s coffee culture with him. Hoping to recreate the quality coffee experience he once had, he purchased a professional coffee machine.

“I bought a machine, but realised it needed a special cleaning product. The next time I was in Melbourne I picked up a jar, but found it was substandard and performed poorly as a cleaner,” he says.

Determined to craft the high-quality espresso he had enjoyed from Nick’s Bar, Chris made it his mission to develop a coffee machine cleaning product that didn’t affect flavour and would provide a solution for the market.

“At the time, my father had a chemical company in Adelaide. I spoke to one of the chemists, showed them the cleaning product I’d bought, and said I thought we could do better. Over the next couple of months, we developed our first product, Espresso Clean,” says Chris.

In his mission to grow Espresso Clean into an established brand, Chris became dedicated to promoting it.

He regularly attended tradeshows, where he eventually met his first international client.

“In 2005 at Hospitality Live in Sydney, I met Chris White, owner of Altura Coffee in New Zealand. He became my first international customer. After that we began to go to shows in Singapore and started to

In his mission to grow Espresso Clean into an established brand, Chris regularly attended tradeshows.

build an international reputation,” he says.

As recognition for his cleaning solution grew, Chris introduced new products to diversify the Espresso Clean range. He also changed the brand’s name to reflect his love of Italian coffee.

“Rob Balassa, Operations Manager for Douwe Egberts in Australia, contacted me and said he was having problems importing cleaning products for the Australian market,” says Chris.

“We talked about tablets and sachets and that’s where the inspiration for us to expand the range came from. From this relationship I also came up with our new name, Cafetto.

I wanted to give the solution an Italian sounding title so came up with ‘per il caffé Twenty-one years on from establishing the company, Chris attributes Cafetto’s success to his team.

perfetto’, which means ‘for the perfect coffee’ in Italian. I then combined it to form the word Cafetto.”

On the road to the company’s success, Chris was also presented with challenges as the brand’s expansion demanded more space and resources.

“We had to start making some very serious investment decisions to grow our manufacturing capabilities. We had a small factory that was only 3650 square metres, which we upgraded to a 20,000 square metre facility to meet the growing requirements,” he says.

Twenty-one years on from establishing the company, Chris attributes its continued success to his team, who he says is like a second family.

“We’re in about 75 countries now and have set up offices in Singapore, the Netherlands, and the United Kingdom. It has been a very exciting time and we have met some incredible people in the industry along the way,” he says.

“However, one of the highlights of my whole career has been working with my Cafetto family. We have such an incredible team and I can’t think of better people to be on this journey with. There’s still a long way to go in growing the company, but with people like this supporting me I have great aspirations for what we can achieve.”

For more information, visit cafetto.com

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INDUSTRY PROFILE

The barista bond

Images: Riverina Fresh.

Lisa Mazzarella with 2024 Australian Barista Champion Jack Simpson.

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Australian dairy producer Riverina Fresh details the importance of cultivating strong relationships in the coffee sector and how the brand’s partnerships have contributed to its success.

or any community, nurturing and maintaining relationships is paramount. In the world of coffee, Australia’s rich café culture and essential supply chains are preserved through long-standing and symbiotic connections.

One company that understands this well is dairy producer Riverina Fresh. According to Sales Managers Lisa Mazzarella and Jeremy Hall, cultivating relationships with baristas and café owners has been essential to the company’s growth and product development.

“Our relationships within the coffee community are very important to us.

Forming these connections and doing what we can to make the lives of our customers easier gives us great satisfaction,” says Lisa.

In any relationship, trust is key.

According to the team at Riverina Fresh, it’s something they have earned over time with

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roasters and baristas thanks to their handson approach.

“We have the trust of many of our customers and from this we get to see a lot behind the scenes, such as the way they roast and where they source their beans.

They tell us the art of their craft and what is important to them in the process, such as a quality milk,” says Jeremy.

“We often take our key customers to visit the dairy farmers who supply our milk and to our processing plant in Wagga. It shows them our product from its source and how we produce a premium, high-quality milk that is always consistent in how it performs in the café.”

For Lisa, the value of these working relationships is mutually beneficial. She believes it has allowed her to gain valuable insights on the speciality coffee sector while also reaping the rewards of looking after a passionate community. On a personal

level, she says it’s fostered her own passion for coffee.

“I gain so much from the connections we have with the community. I don’t think there’s been a time when I’ve spoken to a barista or coffee roaster and not learnt something new about coffee. They’ve helped me and the entire Riverina Fresh team understand how the qualities in milk can bring out and complement the flavours in coffee,” she says.

Working so closely with baristas has also helped the Riverina Fresh team refine their product to pair well with a variety of styles of coffee.

“We’ve learnt that coffee is the hero, not milk. The milk is there to carry the coffee flavours. Our quality team work really hard to ensure we find the correct balance between the milk and the coffee,” she says.

Conversations with people in the industry have also guided several new

innovations in the Riverina Fresh milk range. This includes the production of its Gold Milk, which was developed to pair with darker, stronger coffee roasts.

“Our Gold Milk was developed in conjunction with baristas. It’s a higher fat product that’s popular with many of our roaster and café customers. It was specially crafted to deliver a rich creamy mouthfeel that balances nicely with the darker coffees,” says Jeremy.

“The Gold Milk cuts through the bold flavour and allows the fruity and sweet notes of the coffee to stand out. We did a lot of tasting and testing to get this right and now it’s one of the best products in the market for stronger roasts.”

In serving a large and diverse coffee community, Lisa highlights the importance of being flexible to accommodate the needs of clients, regardless of their size.

“We work with large roasters, smaller niche roasters, barista champions, and cafés of all sizes. We are passionate about the coffee Riverina Fresh’s Gold Milk was developed to pair with darker coffee roasts.

and barista community and want to work with anyone who shares our passion,” she says.

“Our objective is to not only work closely with everyone who is involved in coffee but to also create relationships that nurture the strong community spirit that exists in the sector.”

In terms of its commitment and dedication to the industry, Lisa and Jeremy highlight how Riverina Fresh plans to continue to play a pivotal part in the coffee and barista community.

“We’re continuing to deepen the connections and relationships we have with our baristas, roasters, and cafés. We are an active participant in all of the major coffee events each year and this will also continue,” says Lisa.

Jeremy highlights the company’s recent support of CafeSmart, an annual campaign that raises awareness of homelessness in Australia.

“We are really excited about supporting CafeSmart. The coffee community has done so much for us in terms of helping the evolution of our milk products, so it has been great to be involved alongside them in the act of giving back.”

For more information, visit riverinafresh.com.au

Showroom: 29-31 Northgate Drive Thomastown, Vic, 3074 Ph + 61 3 9484 8791 or visit our website

BARISTA SKILLS

Micro magic Coffee Tools Distributing Director Curtis Arnold shares his tips to achieve perfect milk texture every time using the NanoFoamer PRO Gen 2.

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he art of steaming milk has a long history. The first frothy coffees are said to have been served in the early 20th century in Italy, whipped and beaten by hand to create a foamy texture. It was also around this time that the cappuccino was created, named after the brown robes worn by Italian capuchin monks.

Fast-forward a century and technological advancements mean automation can now do much of the hard work to create silky foam for a variety of milk-based coffees.

Bringing these innovations to the Australian market is equipment supplier Coffee Tools Distributing.

The NanoFoamer PRO Gen 2 is the latest addition to Coffee Tools Distributing’s range. Made by Singaporean coffee equipment manufacturer Subminimal, it is designed to upgrade the at-home coffee experience. To demonstrate its ease-of-use, Coffee Tools Distributing Director Curtis Arnold details the key features of the product and shares how he achieves smooth microfoam in five simple steps.

“The first NanoFoamer, a wand style battery-operated milk frother, was a crowd-funding project. The model has since evolved and the second generation is rechargeable,” says Curtis.

“Subminimal then brought out the NanoFoamer PRO, which also heats the milk and delivers café-quality foam for the home user. It was thoughtfully designed and the milk it produces is fantastic. The fact it was easy to use made it very appealing,” he says.

According to Curtis, the NanoFoamer PRO Gen 2 helps users with little or no experience achieve smooth, texturised milk foam with ease and efficiency.

“The average household doesn’t make coffee regularly enough to get sufficient practice to become skilled at steaming milk. With the PRO Gen 2, the user can create beautiful foam very easily. They have total control over everything from temperature to wave control and aeration, so there is no risk of ruining the coffee,” says Curtis.

“The knob on the top of the jug enables the user to adjust the depth of the impeller in tiny increments – millimetre by millimetre. This allows for the super-

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The NanoFoamer PRO Gen 2 is designed to upgrade the at-home coffee experience.

Image: Coffee Tools Distributing.

fine tuning of the microfoam texture for different drink sizes. The maximum temperature has also been increased to 70 degrees celsius.”

The NanoFoamer Pro Gen 2 can texture all types of milk, from dairy to milk alternatives. It comes with three flow controllers, each one delivering different viscosity and foamability.

“It’s no secret that some plant-based milks are difficult to foam. That’s the nature of the beast. By selecting the right flow controller, you can create foam from any plant-based milk,” he says.

According to Curtis, cleaning the PRO Gen 2 is also straightforward. It is IPX-5 splash resistant, which allows the jug to be rinsed under running water without causing any damage. The product’s upgraded seal engineering and thicker heat diffuser helps to minimise milk residue.

Curtis predicts the NanoFoamer PRO Gen 2 will do well in the Australian market.

“The reaction to the first NanoFoamer PRO was good, but this one is even better,” he says. “ It’s effortless for the user to produce an excellent result. It is a completely hands-off device, so I can see this receiving a great response from our customers.”

For more information, visit coffeetools.supply

HOW TO USE THE NANOFOAMER PRO GEN 2: 1. Based on the chosen milk, select a NanoFoamer Pro Gen 2 flow controller and place it inside the jug. The green and blue controllers are for milk alternatives while the black is for dairy.

2. Portion the milk using the measurement guidelines on the inside of the jug. Usually, 100 millimetres to 220 millimetres is ideal for a flat white.

3. Choose from the frothing styles and select a program on the touch display on the front of the jug. There are five different programs: one being the least amount of foam and five being the most. There is also a cold foam function.

4. The jug will begin to heat the milk and aerate it. The texturing stage will then commence and the NanoFoamer will spin the milk to create the microfoam. It will beep when the process is complete.

5. The final step is pouring the milk, which can be done directly from the NanoFoamer jug.

TECHNOLOGY PROFILE

Images: Barista Group.

On the Plus side

The new Übermilk Plus has been developed to help café owners deliver a broader menu with fewer staff.

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Barista Group introduces new technology it believes will provide a solution to current labour shortages and help café owners retain skilled staff.

oe Chalhoub is a problem solver. As the Founder of Barista Group, one of Australia’s leading café equipment suppliers, he loves nothing more than finding solutions to the issues café owners experience every day – whether they’re technical hurdles, streamlining workflow, or finding the bestlooking piece of kit.

One of the most pressing problems Joe is witnessing is the shortage of skilled labour available to work in cafés across Australia.

“The low numbers of skilled staff is having a huge impact on the supply chain,” says Joe. “As a result of this, we’re seeing an increased workload for existing staff because café owners can’t find the additional baristas

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they need to support them. This, in turn, is adding to the problem as staff are burning out from being overworked, leading to job dissatisfaction and high turnover rates.”

According to Joe, these factors can negatively affect service and product quality, with fewer baristas resulting in longer wait times and rushed workflow. The risk of losing customers adds to the existing pressure of financial strains due to the current economic climate.

“Margins are getting smaller and smaller, so losing customers isn’t an option.

Furthermore, to attract and retain great staff, owners are often having to pay them more to fill the gap caused by the labour shortages,” he says.

“With all these things in mind, we were

eager to develop a product that would help retain skilled staff by making their jobs as easy as possible.”

For Barista Group, the solution was the Übermilk Plus. As an early adopter of the original Übermilk automatic milk steamer and having introduced it to hundreds of cafés across Australia, the company has been heavily involved in the development and testing of the product’s second generation. After soft-launching a prototype at Melbourne International Coffee Expo in May 2024, Joe and his team are now ready to bring the final version to market.

“It’s called the Übermilk Plus because it adds so much value to cafés,” says Joe. “What started as a straightforward milk foaming product has developed into

a complete liquid dispensing solution. It can not only deliver two different types of warm, perfectly texturised milk side by side, but also up to seven liquids such as cold brew, chilled milk foam, syrups, and other drinks.”

One of the key selling points of the product is that it’s customisable to each café’s menu. The basic unit delivers a single variety of steamed milk, alongside up to six additional modular units for hot or cold liquids dependent on the needs of the venue. Each unit independently delivers its contents to a singular spout through a dedicated tube to eliminate any risk of cross-contamination.

“The outlet sits on the top of the bench and is fed by the modules, which are stored out of sight underneath. Modules for hot milk have an in-built heating element that can be programmed to the individual milk type to regulate temperature and foam density to deliver the desired latte art,” says Joe. “The beauty of the product is that the café can start with just the one module, and then add more as and when they are ready to expand their menu. Most people choose to start with two or three so they can offer two different milks alongside something like cold brew.”

This under-bar concept ensures most of the machine is hidden from the customer’s

view, freeing up space for baristas to pour latte art and prepare other drinks. While the minimalist unit looks slick as part of a coffee shop’s aesthetic, for Joe the most valuable thing the Übermilk Plus delivers is time.

“It’s a fantastic tool to speed up workflow as the user only has to press a button, rather than standing around while the milk foams. It also reduces time spent training staff as it’s very simple to use.

With one machine able to prepare seven different drinks, the barista’s workload is significantly condensed, therefore they have greater capacity to engage with their customers,” he says.

The flexibility of the machine also enables café owners and managers to respond to drinks trends and update their menu seasonally. The modules for chilled liquids can hold a whole spectrum of ready-to-pour options, from signature drinks and iced teas to chilled chocolate and specialty cold brew.

“The Plus can deliver chilled milk foam, which is an essential component of many popular signature drinks we’re seeing at the moment. One that is gaining particular attention around the world in the Greek-style Freddo coffee, in which espresso is topped with cold milk foam,” says Joe. “With so many options, it gives café

owners the ability to offer their customers even more choice. It also means they don’t need to invest in multiple pieces of equipment which can clutter the bar.

Ultimately, they are getting much more value without breaking the bank. Through our 12-month prototype testing period, we’ve developed the updated Übermilk to help relieve the financial strain of high workforce turnover.”

An automated internal cleaning system makes regularly switching up the menu easy and ensures there’s no risk of crosscontamination. It also ticks off another job on the barista’s end-of-day checklist.

While the final version of the Übermilk Plus launched in September 2024, Joe has hinted there are more exciting modifications to come.

“I can’t say too much about it as the legal details are still being finalised, but there is an Übermilk Plus coffee module in development. It will essentially be an espresso machine under the bench stored with the other modules. This means the whole coffee-making process can be completed from a single Übermilk product with two outlets,” he says.

“Watch this space for the next generation of coffee machine.”

For more information, visit baristagroup.com.au

The Übermilk Plus can deliver up to seven different hot or cold liquids.

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INDUSTRY PROFILE

On the radar

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Peruvian Ambassador Vitaliano Gallardo reveals why the country’s unique coffee flavour profile lies in its nature.

eru may place ninth in the global production rankings, according to the Export and Tourism Promotion Agency (PROMPERÚ), yet Peruvian Ambassador Vitaliano Gallardo wants Australians to know it’s a market with untapped potential and one that competes with the world’s major producers.

“As a consumer, you are going to be rewarded by the flavour of Peruvian coffee,” says Vitaliano.

“Different coffees deliver different flavours: from fruity to chocolatey, depending on the region from which the beans are sourced.”

According to Vitaliano, the reason Peruvian coffees have such a diverse flavour profile lies in its unique geography. The country’s landscape comprises three distinct regions – coast, highlands, and Amazonia.

These create varied soil conditions, altitudes, and climates that contribute to each coffee’s distinctive characteristics.

“Humidity and altitude have an impact on the flavour of the beans, yet our diverse growing and processing traditions further characterises our production,” he says.

Coffee is the primary agricultural product in Peru, with approximately 240,000 families managing 440,440 hectares of harvest areas across 17 regions, 95 provinces, and 450 districts.

Vitaliano points out that Peruvian coffee farmers are mostly smaller scale producers and believes that Australians should have a natural affinity towards Peruvian coffee.

“Australians prefer local baristas and coffee shops, because they get to support small businesses. On the producer side, we also hope Australians consume Peruvian coffee, because it will also be helping small producers,” he says.

He adds that while Peru’s farming conditions are not always ideal, the country takes great pride in being one of the world’s leading producers of certified Fairtrade and Organic Arabica coffee.

“Because of the characteristics of the valleys in the Andean region, farmers need to work together to organise their production to provide consistency for the flavour and sustainability standards,” he says.

The growing coffee trade in Peru has a positive impact across the country.

Peruvian Ambassador Vitaliano Gallardo attended the 2024 Melbourne International Coffee Expo to promote Peruvian coffee to the Australian market. Image: Prime Creative Media.

Vitaliano explains that in certain rural areas, farmers used to cultivate illegal goods due to the lack of opportunities. The growing vitality of the coffee industry in Peru, however, has helped reign in illicit activities due to the economic stability of coffee as a crop.

“The impact of the income coming from coffee production is creating the possibility for rural areas to move to other crops,” says Vitaliano.

A growing tourism hot-spot, Peru attracted around 2.5 million international tourists in 2023. The Ambassador is optimistic that events such as APEC and new tourism programs such as coffee and cocoa tours will encourage more visitors to Peru.

“PROMPERÚ organises business trips to the country, allowing visitors to see coffee production up close. Last year, we

hosted New Zealanders and Australians and showed them the coffee roasting process,” he says.

“Peru is also developing a robust domestic coffee culture. Regions like Piura, Cajamarca, San Martin, Chanchamayo, and Quillabamba are ramping up production. Peruvians typically enjoy coffee at breakfast, known as Café Pasado, and are increasingly pairing it with local cuisine,” says Vitaliano.

From one coffee market to another, Vitaliano has strong praise for Australia’s coffee quality standards and vibrant culture, highlighting the iconic flat white.

“I once asked for a flat white on a flight and was met with confusion. But in Australia, finding a good flat white is never an issue,” he recalls.

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TECHNOLOGY PROFILE

Dynamic duo

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Images: IMA.

Roasting and processing systems supplier IMA Coffee partnered with Esko Australia to share its technology with the local market.

IMA Coffee Hub on its partnership with Esko Australia and how its roasting technology can benefit the Australian market.

orming good partnerships is often the key to business success.

They begin with a shared vision and, through the power of collaboration, push boundaries and accelerate industry.

In the world of coffee, strong partnerships play a pivotal role in the supply chain. With increasing economic and environmental strains on the sector, it’s more important than ever for key coffee players to come together to continue its growth and prosperity.

Leading by example, Italian roasting, processing, and packaging systems manufacturer IMA Coffee partnered with turnkey processing and packaging provider Esko Australia to provide IMA Petroncini roasting technology to the specialty coffee markets of Australia and New Zealand.

“Esko Australia has a track record of providing customised packaging solutions to coffee companies in the region. When we were introduced to Esko by one of our longterm partners, we thought the partnership would be a good fit for customers who want Esko to manage end-to-end projects and combine it with IMA Coffee technology,” says Matteo Barbarossa, Business

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Development Manager and Coffee Expert at IMA Coffee.

Matteo and team believe that, with a 24-year history representing European equipment manufacturers in the Australian and New Zealand markets, Esko is the ideal match for IMA Coffee thanks to a shared principle of innovation and customer focus.

“At Esko Australia, our main goal is to provide innovative and customised solutions for our customers. We work collaboratively with the customer and suppliers to provide the best experience possible,” says JJ Wong, Engineer and Business Development Manager at Esko.

“IMA Coffee shares the same customer-focused values and consistently demonstrates willingness to look at all requests, such as finding solutions for height and space limitations in some of Melbourne’s heritage buildings. With the bulk of our projects being repeat customers, this is a testament to our success.

“The Petroncini brand is 100 years old and under the new management of IMA Coffee. We can see how it has used its wealth of knowledge and experience to offer complete end-to-end solutions. It is the perfect combination of old and new.”

According to JJ, the strength of Petroncini’s roasters lies in the indirect heat cast-iron drum.

“There is no better endorsement of a brand than when I meet roasters who are passionate about their 10-, 30-, or even 60-year-old roaster that they are still using or have used. The cast-iron drum remains the core of the Petroncini roaster today,” he says.

Matteo believes the Petroncini TTA traditional model is the most popular in the market. The cast-iron drum acts as a heat sink to transfer huge amounts of heat evenly across the beans as they roast. He says that the drum, combined with IMA’s Opera30 control system, gives the operator precise control of burner power, airflow, and drum rotation, making it the ideal solution to customise flavour profiles to suit the Australian palate.

“This unique feature allows the end user to fine-tune their roasting method of transferring heat to the bean, achieving a perfect balance between convection and conduction. The beans are roasted with an indirect flame, which gives a lot of heat without the hot spot,” says Matteo.

The Automation feature of the Opera30

software is designed to deliver consistency batch after batch.

“Our new Opera30 allows roasters to customise recipes and process parameters in a flexible and quick way, managing the curve either by temperature or time variables to obtain the desired sensory profiles. This guarantees consistency and quality in the end product,” he says.

For roasters scaling up or larger roasters looking for energy efficiency and technological edge, IMA has developed the TMR modular roasters.

“The TMR models are customisable modular drum roasters with a range of 60 to 90 per cent convection to 40 to 10 per cent conduction ratio – this is a great technological achievement for a drum roaster. TMR models are suitable for a wide range of coffee roasting profiles, with a capacity to roast from 1000 to 3600 kilograms per hour,” says Matteo.

“TMR is the first drum roasting machine series engineered with the Recirculation and Heat Recovery System.

Using just one burner, the TMR models save energy and reduce greenhouse gas emissions. On average, the TMR saves 30 to 40 per cent more energy compared to traditional roasters.”

At the heart of the TMR series is control

“OUR MAIN GOAL IS TO PROVIDE INNOVATIVE AND CUSTOMISED SOLUTIONS FOR OUR CUSTOMERS.” software Orchestra, which continuously adjusts the burner and airflow to achieve up to 30 set-points in the roasting profile and the time interval in which to reach it.

“Through the various set-points, Orchestra displays a simulation of the roasting profile and the estimated ending time, enabling the operator to preview the result,” says Matteo.

IMA’s current and future developments are on display in the IMA Coffee Lab, a 2000-square-metre facility opened in Italy in 2021.

“The IMA Coffee Lab is a visualisation

of a full industrial pilot plant within the factory. It demonstrates everything IMA Coffee can produce on a production scale from green coffee intake to our two types of roasting options, and different packaging machines for single-serve and vertical bags.

The product analysis lab, tasting room, and coffee academy complete the brand customoriented vision of the IMA Coffee Lab,” says Matteo.

“Customers can visit to test the Coffee Control Room, a plant control system tailored to suit the productive needs of medium-size and industrial plants. It enables users to carefully trace and monitor production lines through its smart features.

This helps to monitor and control overall plant production, from green intake to packaging section.”

JJ says that, with the investment made in the Coffee Lab, potential customers in Australia and New Zealand can validate the different technologies before committing.

IMA Coffee and Esko are working to re-establish the IMA Petroncini brand by delivering technological innovations that will help Australian and New Zealand roasters to step up their game and win in the market.

For more information, visit ima.it/coffee

The Petroncini TTA traditional model is the most popular among Australian roasters.

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TECHNOLOGY PROFILE

The team at La Pavoni developed the Cellini Mini, a compact single-boiler coffee machine.

Shifting coffee rituals The pandemic has changed the way we drink coffee. La Pavoni reveals how it has embraced changing habits to accommodate Australia’s domestic market.

G

aining the skills to recreate barista-style coffee at home is a journey. It may begin with experiments in grind size and French press and progress to seeking the precise measurements required to extract the perfect espresso.

The art of coffee preparation is something Leon Wolf, General Manager of La Pavoni and Smeg Professional Australia, has observed with interest throughout his career in the industry. Providing Italian machines to coffee enthusiasts both professional and domestic, he’s watched coffee culture evolve in cafés and at home.

“Over the past few decades, I have seen many people progress through their coffee journey. Traditionally, Australians have prepared a lot of instant coffee because that’s what they were brought up on. Then the café scene emerged and people started to experience quality and specialty coffee,” says Leon.

“Nowadays, many people have a capsule machine at home. Once they have gone through the process from instant to capsule, they’re looking to bridge the gap to achieve what they buy at their local café. Most people will then go from a capsule machine to a fully automatic coffee machine.”

During the pandemic, Leon says coffee making at home accelerated and sales of fully automatic machines went through the

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roof as people tried to replicate a quality café experience. Watching these emerging trends unfold in front of them, Leon and the team at La Pavoni spotted a gap in the market.

“When cafés started closing during COVID-19, more and more people started purchasing coffee machines for home,” he says.

“Coming out of lockdowns, life largely went back to normal, but a shift to hybrid office-home working meant people were still crafting coffee themselves. Now, people are used to having their first coffee of the day at home and want it to be on par with what their favourite café provides.”

Recognising these behaviours in the market, and the constraints of modern life in terms of time and kitchen space, the team at La Pavoni developed the Cellini Mini, a compact single-boiler coffee machine.

“A lot of people don’t have the capacity to fit a large dual boiler, grinder, and all the accessories. They want quality and experience but on a smaller scale, and I think that’s what the Cellini Mini delivers,” says Leon.

Embracing La Pavoni’s Italian roots, the machine has a steel body which combines durability and contemporary style.

“This machine replicates our larger machines, but in a smaller size. It has a stainless-steel body that’s rugged, rigid, and will stand the test of time. It’s authentically Italian,” says Leon.

“La Pavoni reflects Italian design

and the defining characters of what an Italian coffee machine is. It’s an elegant, original, premium, and simplistic piece, but at the same time can deliver customers’ expectations.”

For the company, along with perfecting its technology to suit the busy lifestyles of the market, design is at the fore to accommodate stylistic trends in kitchen interiors.

“With the modern kitchen, people want something unique that is also neutral to their space, which is where the stainlesssteel aesthetic comes in,” says Leon.

“La Pavoni is owned by Smeg, so we are a brand in demand in the kitchen when it comes to building in ovens, cooktops, and dishwashers. We first saw black becoming increasingly popular in our Smeg appliances. People want to match their coffee machine to the rest of their kitchen, so we started producing the machines in both black and stainless steel.

“Design trends are often of a global nature. Australia is such a multicultural society, therefore we wanted to create a product that suits a wide range of tastes.”

With the home user in mind, the engineering team focused on incorporating features for ease of use.

“It’s a single-boiler machine so it preheats quickly to produce espresso first, then within a very short period the steam wand is ready to go full force to texture the milk,” says Leon.

Images: SMEG.

The art of coffee preparation is something Leon has observed with interest throughout his career.

“Even though it’s smaller in size, it can make back-to-back coffees and easily cater for two people. The aim is to produce a quality cup while also taking the hassle out of the morning rush.”

Steeped in a rich history of coffee making, the brand’s latest innovation showcases its continued passion to serve the coffee industry with its products.

“Design is at the core of our focus right now. We recently launched our Diamantina machines, which were originally released back in the 1950s, and the products’ design hasn’t changed. We don’t feel it needs to either,” says Leon.

“It’s at the highest standard it can be. Being true to heritage and culture is paramount, which is why we constantly

evolve the look of our machines to make sure we are always up to date with the latest trends.

“At Smeg, our global tagline is Technology with Style, and this is where our two brands align. The Cellini Mini captures this perfectly.”

For more information, visit lapavoni.com

IMA COFFEE HUB The Coffee you want, the Process you need, the Packaging you desire, the Service you wish for.

ima.it/coffee

INDUSTRY PROFILE

A drive-thru Italy t’s thought the first drive-thru restaurant opened in 1947 on the United States (US)’ famous Route 66. The convenience of the graband-go concept gradually took the world by storm, inspiring large swathes of the restaurant industry to focus on speed and efficiency. Over the years, the concept expanded to every corner of the food and beverage sector – including coffee.

Seeing first-hand the success of drivethru venues in the US, Merlo Coffee Founder Dean Merlo was keen to recreate the concept back home in Queensland.

His idea was to combine the food of his Italian roots with the speed of the drivethru experience.

“Before I started Merlo Coffee, I experienced fantastic cafés in the US. I thought it would be wonderful to have a café with American speed and efficiency, but serving good Italian fare,” says Dean.

“In the 1990s in Australia, especially in Brisbane, very few cafés were aimed at catering for the business community, so I decided to set up one in the centre of the city. That was almost 32 years ago now and we’ve never looked back.”

Following the success of the first venue and the opening of a second, in 1996 Dean decided to fully immerse himself in the world of coffee by adding a roastery to the business.

“We opened a second store after three years and realised we weren’t happy with the coffee we were using. From there I decided to dabble in roasting. I found an expert to come in to help us roast and things just took off,” he says.

With the roasting side of the business established and growing steadily, Dean and the team began to look for other ways to expand. In 2021, he realised his ambition of opening an American-style drive-thru when he took over a trio of venues in Toowoomba, a bustling regional town 100 kilometres outside of Brisbane.

“We had a customer in Toowoomba who was very keen to offload their three outlets and that included a drive-thru. We wanted to get into that area of the market, so we bought the stores and gave them a complete refurbishment.”

At the drive-thru, Dean was keen to keep an American style system in terms of speed, but wanted to introduce a slice of his Italian heritage. He knew serving food quickly

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Seeing the success of drive-thru venues in the United States, Dean Merlo was keen to recreate the concept back home in Queensland.

was important, but so was quality and the experience of having a home-cooked meal.

“Nowadays, with the pace at which people live their lives, it can be hard to make time to prepare yourself a good homecooked meal. Our main aim is still to cater for the business sector and to serve our coffee quickly, but to also do this with our food,” he says.

“We took a leap of faith and invested in

Images: Merlo Coffee.

I

Merlo Coffee Founder Dean Merlo on realising his drive-thru ambitions and blending speed with quality and authenticity.

the rebrand of all three stores including the drive-thru menu.”

To deliver this, the Merlo team focused on reducing the number of items on their menu to prioritise quality over quantity.

“Drive-thrus normally serve fast-food such as burgers, drinks, and hot chips. At Merlo we do jaffles, homemade toasted paninis, and, of course, coffee. Most of our drive-thru customers are there for coffee,

but now also have the option of a wonderful breakfast or lunch,” says Dean.

“It’s difficult to produce quality food fast, so we’ve installed the latest technology and imported good produce. We have special cookers and heating equipment that can deliver food with speed while also cooking them well.

“We also wanted to focus on healthy food. For example, our smashed avocado is made from real avocado and not a spread, and our feta is Persian and fresh from the market. Our burgers are made with Angus beef and are never frozen or deep fried. It’s very exciting and people are giving us tremendously good feedback,” says Dean.

Although the rebrand has come at a price, Dean says the investment was worth it, especially in providing a regional area with more premium coffee and food options.

“The Toowoomba locals drink a lot of coffee, so it’s great to be able to offer them fresh beans from our roastery and to give them a real coffee experience,” he says.

For Dean, coffee has always been the star of the show. To give those who visit the Toowoomba dine-in venue in Russel Street an immersive experience, he’s installed a roaster on the café floor.

“IT’S GREAT TO BE ABLE TO OFFER FRESH BEANS FROM OUR ROASTERY AND PROVIDE A REAL COFFEE EXPERIENCE.” “When customers come in and have their coffee they can see the beans being roasted. It gives them a chance to have a more in-depth understanding of the process while enjoying their morning cup. Coffee is about retailing and retail is about theatre, so you’ve got to put on a performance and be engaging.”

According to the Merlo team, great coffee goes beyond good taste and is an opportunity to build community.

“For most people who live in rural areas, community means a great deal to them. We like to learn our customers’ names and form genuine relationships,” he says.

“Every time we craft a takeaway coffee, we make sure to get the customer’s first name and try to memorise it. We write their name on the lids of the cups. I think it’s small things like this that create a lasting impact.

“If I go into a café and they say ‘Hi Dean, here’s your flat white,’ it means a lot. For the people who live in the local area, we’ve recognised it’s important because they are more isolated compared to those who live in cities. We want to make the coffee experience as personal as possible and really emphasise community engagement. We are also getting involved beyond the cafés and are participating in The Carnival of Flowers, which is one of Toowoomba’s biggest events.”

Dean and the Merlo team are very proud of the community they’ve already created in Toowoomba and are looking forward to building more relationships with the customers that visit.

“We have put a lot of effort into the refurbishment and I’m delighted with how it has turned out. My family has even come to visit. If you can please an Italian family, you know the food and coffee has got to be good,” he says.

For more information, visit merlo.com.au

For Merlo, great coffee goes beyond great taste and is an opportunity to build community.

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Images: ADM Packaging Automation.

INDUSTRY PROFILE

George Fakhry (centre) and the ADM Packaging Automation team.

Leader of the pack George Fakhry on the origins of ADM Packaging Automation and how the packing-machine manufacturer has adapted its technology to accommodate the demands of Australian roasters.

C

onversations with friends happen in all manner of settings: in the park during a walk, over drinks in a bar, or via video call. In Melbourne, they occur over a cup of coffee.

In the mid-1990s, ADM Packaging Automation Founder George Fakhry found his conversations were not only increasingly taking place over coffee but lingering on the topic itself.

“I was always interested in coffee.

Not just the roasting, but the aroma and great taste. I had many friends in the café community and we would always talk about the coffee – it was part of the culture in Melbourne. Because I’m a mechanical and automation engineer involved in manufacturing packaging machines for the flexible bag industry, these conversations made me think about the process of packing coffee beans,” says George.

When George established ADM in 1995, the company focused on the packaging of

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food. Some years later, after visiting a few local roasters while selling his machines, he discovered a gap in the market in the swiftly expanding coffee industry.

“We had previously developed the ADM-DP3 series for the food industry with the first model being the ADM-DP30 for packing foods, such as frozen dumplings, nuts, beef jerky, and more, into two-sided pre-made pouches,” he says.

“I could see the ADM-DP3 series had more to offer in the marketplace, and coffee was a soft spot for me. I woke up one morning convinced I was made for this, though the challenge of working with the tall four-sided pre-made gusset bags favoured by the industry would be huge. The ADM-DP30 was not the ideal machine for packing roasted beans and, having spoken with coffee roasters, I could see our new ADM-DP31 concept machine becoming increasingly popular and talked about.”

George says the challenge was giving the roasters what they wanted. While

most wanted to pack into one-kilogram pre-made gusset bags for wholesale clients, another market was growing for 250 gram and 500 gram pre-made gusset bags for retail.

“The ADM-DP31 has the capacity to pack both two-sided pre-made doy bags and four-sided pre-made gusseted bags in multiple formats,” he says.

“At the time, there was machinery purchased from China that wasn’t performing and equipment that already existed from Italy that was becoming old.

When we came onto the scene, we probably replaced 80 percent of the Chinese machines and many of the older Italian ones too. They were slowly going out of service, so we felt we had moved into the space at just the right time.”

Compared to its competitors, the ADM-DP31 has integrated features that make it versatile and user-friendly. It also includes easy changeover parts and a quick turnaround time – an attractive

proposition for roasters who want to grow their business.

“We often find within a few years of purchasing our machines, customers are moving into bigger factories because they have been able to meet demands. With greater output due to the speed of the machine, they are also able to expand their customer network, meaning the popularity of their coffee has grown,” George says.

“Some of our roasters have come to us when they have been in trouble, unable to keep up with growing demand. If they’re roasting three tonnes a week, that means someone is out there packing about 3,000 one-kilogram bags by hand. You can imagine the effect that would have on the body. It makes sense to bring in an automated machine like the ADM-DP31, which can do all the heavy lifting.”

As ADM Packaging Automation continues to innovate and support the coffee industry, George remains committed to providing solutions that meet the evolving needs of roasters and coffee enthusiasts alike.

One concern he says roasters often have when it comes to the packaging process is the handling of the coffee. This prompted the ADM team to equip the machine with the necessary tools to delicately handle the coffee and avoid any unnecessary waste.

“I know roasters are quite particular with their coffee beans, so we have made sure the system is careful with the product. We’ve also introduced a bin drawer in the mechanics, so if any coffee is dropped the roasters can reclaim it,” he says.

George says you need to see the machine in action to understand it, that’s why he exhibits at the Melbourne International Coffee Expo each year.

“People don’t know what the machine looks like. To understand a piece of machinery you need to see how it works and the solution it provides. The only way to broadcast what we have is to exhibit it, and

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ADM is growing its range to fulfil the needs of every kind of coffee roaster.

that’s why we have attended the show for many years now,” he says.

As the demand for fast-paced equipment continues to grow in the industry, George highlights the solutions ADM has in the pipeline.

“We are regularly growing our range for the coffee roasters, including our new ADM-C400 Continuous Motion Vertical Form Fill and Seal, which is capable of 60 packs per minute for one-kilogram bags with valve applicator. Also, there’s the soon-to-be-released ADMC400Q for quadseal gusseted bags,” he says.

In its commitment to providing the Australian market with packaging solutions, the company has sold ADM-DP31 to roasters across Victoria, New South Wales, and Queensland, and has reached international markets in both New Zealand and Canada.

“We’ve been in the food game for the past 30 years and, for over 10 years now, it’s been a great opportunity to be supporting the coffee industry. It has given us the spark we needed to sell our product and to also grow our range for the coffee industry.”

For more information, visit admpa.com.au

For Local Sales & Technical Support Contact our NEW Australia based Distributor Richard Muhl +61420984200 Richard.Muhl@giesenaustralia.com.au

800-854-4816 vortxkleanair.com

Images: MilkLab.

INDUSTRY PROFILE

Milklab is on a mission to inspire café owners and baristas to embrace creativity while catering to the surge in popularity of iced drinks.

A splash of inspiration This summer, Milklab is helping cafés get creative with iced drinks showcasing its range of plant-based barista milks.

A

s part of its founding ethos to elevate coffee experiences and support its café partners, Milklab is on a mission to inspire café owners and baristas to embrace creativity while catering to the surge in popularity of iced drinks. With coffee innovations constantly evolving, the Milklab team want to make this summer the most delicious yet with the launch of its new Summer Sensations program.

“Our goal is to enhance the café experience for consumers, and the coffeemaking experience for baristas, with our range of high-performance barista milks,” says Milklab Brand Manager Melanie Ung. To keep up to date with current market trends, the company regularly analyses coffee consumption behaviours. In recent years it has paid close attention to those of

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the younger generation.

“These tech savvy, content hungry consumers have different coffee consumption habits than previous generations. They choose flavour-packed and refreshing iced beverages over the standard flat white or latte. According to our research, 75 per cent of Gen Z consumers drink iced coffee every week,” says Melanie.

Taking these findings into account, this summer Milklab wants to help cafés drive sales by cashing in on trending coffee creations.

“We want to make it easier for cafés to adapt their summer menus to reflect these trends, whether that’s providing recipe inspiration or getting it off the ground,” she says.

“We’ve seen signature iced drinks crafted with trending ingredients become increasingly popular, on top of

the traditional summer menu of iced coffees and iced lattes. One example is the Strawberry Matcha, which has exploded in popularity over the past few months.

Its popping up in cafés all over the country, with each venue putting its own spin on it.”

Eager to inspire, the brand has developed a new iced drinks program to reignite the imagination of baristas and café owners and rejuvenate their coffee offering in time for the warmer months.

“Our Summer Sensations program is designed to help café owners rethink the way they execute their drinks menu, creating a sense of occasion in their café and attracting younger consumers. It will also give them the opportunity to upsell existing customers to higher dollar margin drinks,” says Melanie.

“When cafés sign up to the program,

we’ll send them everything they need to activate their campaign including summer drink recipes developed with the team at Golden Brown Coffee, limited-edition Milklab takeaway iced coffee cups, and a social media toolkit to help promote their drinks online.”

One of the main objectives of the program is equipping café owners and baristas with the tools to be creative with plant-based milks, and giving them the opportunity to experiment with new and exciting flavour combinations.

“As part of the program, we have generated a suite of recipes that range from easy-to-create drinks using ingredients they are likely to already have behind the counter, to visually appealing recipes with innovative elements,” she says.

In its research, Milklab also explored other coffee-drinking habits. It found that milk pairing choices are still greatly influenced by growing sustainability and wellbeing concerns.

“A rising number of Australian consumers are looking to switch from regular dairy for health and environmental reasons, therefore we have continued to develop a range of milks that cater to

“WE WANT TO MAKE IT EASIER FOR CAFÉS TO ADAPT THEIR SUMMER MENUS TO REFLECT TRENDS.” a variety of tastes and dietary needs,” says Melanie.

In its commitment to promoting milk alternatives, the company will also host its own events throughout the summer to collaborate with the coffee community.

“We have a great calendar coming up for the next year including the return of the Milklab Barista Battle in 2025. We want to challenge all baristas across Australia to show us their latte art skills using plant milks. We’re going to run the competition

online again to make it accessible for all Aussie baristas to compete,” says Melanie.

“The Barista Battle is always a highlight of our year as it leads up to Melbourne International Coffee Expo, where we get to meet and witness mastery at its finest. It’s the perfect platform to showcase Milklab performing at its best.”

Following the success of its first roasting competition in 2024, the brand will host the second edition of its popular Roaster Royale event in 2025 too. This year, wholesale roasters battled it out to win a trip to origin and a cash prize.

Roasters submit one kilogram of a signature roast developed to pair well with Milklab Oat, using green beans supplied by InterAmerican Coffee. The entries are blindtasted by a panel of judges, before a final five are selected. Next year’s winner will be revealed at MICE2025.

“Collaboration is core to everything we do, so it’s important to us that we’re supporting the coffee industry – these events are just a small part of that,” says Melanie.

For more information, visit milklabco.com

In its commitment to promoting milk alternatives, Milklab will host events throughout the summer to collaborate with the coffee community.

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Images: Ordermentum.

INDUSTRY PROFILE

The Ordermentum team celebrating 10 years.

Keeping the industry in order

As Ordermentum celebrates its 10th birthday, Founder and CEO Adam Theobald highlights how technology can create the space for lasting relationships in the coffee industry.

W

hen Adam Theobald founded Ordermentum with Andrew Low in 2014, the response he got from potential customers time and again was that they didn’t want to use an app.

They believed customer relationships were formed by talking in person and that using technology would hinder the special bond that resulted in repeat business.

“I always found it to be a funny thing to say because it presumes the answer is either technology or relationship, and that the two don’t need to work hand in hand for success,” says Adam.

“In fact, the opposite is true. What technology and automation do is take away

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the transactional element of the connection, giving the business time to invest in the things that matter like relationships, great products, and helping customers get more out of each.”

Adam was ahead of the curve. In the 10 years that have passed, the coffee industry has evolved and the use of apps, technology, and automation is ingrained in everyday tasks and transactions. Today, his ordering, payments, and insights platform Ordermentum is used by half of Australia’s hospitality venues.

A huge portion of those businesses are cafés, which take advantage of the platform to source products from the hundreds of wholesalers, such as roasters, that use Ordermentum to streamline their workflow,

increase sales, and keep their businesses in order. To date, it has processed over 50,000 tonnes of coffee beans. According to Adam, the app is thriving in the coffee sector because that’s where it all began.

“I had developed a different hospitality ordering platform (Hey You), but it wasn’t quite right for tracking orders between venues and their suppliers. When I spoke to café owners, they told me they were getting calls from suppliers during service and wanted a way to compile all their orders in one place, without having to pick up the phone,” says Adam.

“My Co-Founder Andrew was running [Sydney specialty roaster] Toby’s Estate at the time, so we were also collaborating with a lot of roasters. We could see that both venues

and suppliers had an enormous opportunity to streamline. Roasters were finding it difficult to take orders and chase payments, and didn’t have a system to support them.

We knew we could create something that was a win-win for both roasters and cafés.”

Since launching Ordermentum, the coffee industry in Australia has seen huge growth and the platform has grown and evolved alongside it.

“Speciality coffee has exploded over the past 10 years. We are really proud to have supported and played a part in this rich tapestry of roasters and cafés,” says Adam.

“With such growth comes competition, especially for the roasters. It’s an incredibly important time for them to be on top of their businesses so they can trade smarter.”

‘Fish where your customers are, not where you want them to be’ was one of the founding principles behind Ordermentum.

With increased competition in the market, Adam believes the platform is a tool for roasters, as well as butchers, bakers, grocers, dairy farmers, distributors, fishmongers and more, to not only find new customers but also to increase sales to existing partners.

“When wholesalers connect with their customers on Ordermentum, they can expect to see an increased spend of around 40 per cent over two years. This is because customers can see all the great products in one place and can purchase in a few quick taps,” he says.

“Another benefit in the current economic market is that using the platform can reduce

bad debts by up to 75 per cent. Whether the supplier decides to be paid upfront or on terms, automatically setting up payments through the app means they can spend their valuable time having conversations about what matters to the customer instead of chasing unpaid invoices.”

With the price of green beans continuing to fluctuate over the past year, the cost of a cup of coffee has been a hot topic of conversation. Alongside its ordering and payment features, Ordermentum offers business insights to help both suppliers and customers make data-based decisions on pricing and retaining customers.

“Many of our customers tell us prices are going up and it’s getting harder to manage. We’ve developed value-added services that predict churn and bad debts to help businesses protect themselves. We also provide data to suppliers on what’s selling well so they can forecast sales and confidently make changes that will have a big impact on their stock management and profitability,” says Adam.

“We’re also building the very best AIpowered tools to help our customers drive profit per customer. It is all about using the network data to give back to suppliers to drive their profitability.”

While Ordermentum was first and foremost developed as an order management platform to provide all these functions and tools, Adam believes its most valuable benefit is helping producers forge and maintain long-term sustainable

relationships with the venues they supply.

“No one goes into coffee roasting to deal with orders, payments, and logistics.

They do it because they love the products and want to help their customers create great experiences,” he says.

“We’ve developed a way for suppliers to make the transactional element automated, which allows them to invest that time in ensuring a quality experience for their customers. I firmly believe technology makes more space for people.”

As he looks to the future of the coffee industry and Ordermentum’s role within it, Adam says the brand will continue to drive profit by customer and ensure venues and suppliers can trade smarter and thrive in an increasingly complex environment.

“Our experience in the coffee industry is deeper than any other segment. We’re not going to move away from it, instead we’re doubling down to provide even more value for our coffee customers,” he says.

“We’ve got lots of projects running right now that are specifically designed for coffee roasters, centred around the idea of the complicated customer and using machine learning to help them scale their businesses cost effectively. We’ll be bringing these new tools, such as our Coffee Index, to market very soon and believe they’ll be a fantastic resource for coffee companies across Australia.”

For more information, visit ordermentum.com

Adam Theobald (centre) at his local cafe (Bertoni) with longterm Ordermentum customers Albert and Anthony Ianoco.

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Images: Nestlé.

INDUSTRY PROFILE

The Buondi range includes three blends, each formulated to elevate a different moment for coffee drinkers.

Creating coffee moments

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How Nestlé refreshed its Buondi brand to encapsulate the Australian way of life.

t’s difficult to imagine what life would be like without coffee. The beverage is more than just a drink to many who consume it: it’s an opportunity to socialise or take a moment to relax.

For Nestlé, the idea of enriching a moment with a cup of coffee inspired the roaster to revamp its Buondi brand. The team wanted their coffee to encapsulate the laid-back approach that characterises the Australian lifestyle.

“The Australian way of life is all about balance: it’s a combination of being active while also being easy-going. Between work and family commitments, Australian consumers want to make the most of their leisure time, which often includes out-of-home dining experiences. Through Buondi, we want to emphasise how coffee can lift these everyday moments,” says Joanna Porter, Head of Beverages at Nestlé Professional.

“Beyond the actual product itself, we wanted to position our Buondi range to enhance moments. Rather than just being another coffee brand, we wanted to craft the brand story and engage with our consumers on a more personal level.”

First launched in Portugal, the range was introduced to the Australian market in 2015 and became known for its versatility.

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“Buondi has been around since 1986.

To adapt it to the Australian coffee preference and the country’s diverse coffee landscape, it’s gone through a few changes,” says Joanna.

“We wanted to pay homage to the brand’s traditional European roots. Fusing this with modern Aussie coffee culture, we developed a new visual identity aligned to the expectations of premium local coffee brands.”

Crafting the blends at the roastery in Queensland, the team decided to further advance the concept by formulating the coffee to reflect Aussie drinking habits.

“We noticed there is a distinct way that Australians enjoy their coffee and that’s mostly with milk. Approximately nine in 10 coffees in Australia are white, so we blend our roasts to mirror what people are drinking. Our range appeals to all, but is specifically blended to cut through milk,” says Joanna.

Building on the idea to engage its customers beyond the product, it was important for the team to create a customer base of venues where people take time out to enjoy their coffee.

“The range is intended to capture how coffee can enhance moments of enjoyment, no matter how big or small, or where they occur. From an economic point of view,

dining out is becoming more expensive, so having a coffee is a treat and moment out of their day. It was important to make the experience special,” says Joanna.

“The Buondi range includes three blends, each formulated to suit and elevate a different moment for coffee drinkers.

Smooth or spicy, dark or mild, we have something to help people hit pause during their day and take moment for themselves.”

With an increased focus on quality in the Australian market, ensuring consistency is a key focus for the Buondi team.

“The quality assurance process is extensive to ensure maximum consistency in the products. Each coffee is cupped and sampled before it leaves the factory to make sure the flavour is on point. There are people who have been at our roastery for decades who are expert tasters,” she says.

“Our blends didn’t come from nowhere.

It took years of analysing coffee and consumer behaviours in Australia, and then months of trialling different blends, to create the perfect coffee.”

The latest trio includes Buondi Dark Spark, Buondi Steady State, and Buondi Complex Soul. Designed to give an extra boost to the day, Buondi Dark Spark is an intense dark roast that pairs well with any type of milk. Joanna says it has a rich aroma of brown sugar and maple syrup.

According to the team, Buondi Steady State is an ideal blend for any time of day.

It’s described as having a delicate, nutty aroma with creamy chocolate notes, and can be enjoyed as either a standalone black coffee or with milk.

Reflecting its name, Buondi Complex Soul invites the customer to unwind and take a break before tackling the rest of the day. It’s described as having a subtle nutty flavour, complemented by a malt-like aroma. Paired with milk, Joanna says it guarantees a smooth toffee finish.

To represent the concept of the new range, the team required modern branding that captured the moments and emotion each coffee elicits.

“From the European roots that define its heritage to the local roasters that create our delicious blends, the refreshed Buondi visual identity brings our ‘Crafted for Now’ positioning to life,” says Joanna.

Showcasing a bold new purple brand colour, the design aims to stand out and encourage customers to match the coffee to the moment of their day.

“SMOOTH OR SPICY, DARK OR MILD, WE HAVE SOMETHING TO HELP PEOPLE HIT PAUSE DURING THEIR DAY AND TAKE MOMENT FOR THEMSELVES.” “Detailed iconography retains our craft, character, and heritage while evolving it for the modern era. It reflects our roots and embraces our relevance to create a modern classic,” she says.

“We designed in collaboration with baristas because we wanted it to portray strong cues to coffee and tell the story of our expertise and craftsmanship. It aims to highlight the sensory elements of each of the blends, such as roast intensity and the coffee moment it intends to represent.”

The team hope the new look will bring Buondi coffee moments to life and are excited to roll out the line across Australia.

“We are delighted with how the range has turned out and hope the coffee, combined with its stylish packaging, can encourage people to slow down and enjoy their morning cup, no matter where they are or what’s going on in their day,” she says.

“We want people to trust that we will bring them quality. We recognise what they need as our customers, going beyond the product and tapping into the human element of having a cup of coffee – it’s all about connection and community.”

For more information visit, nestleprofessional.com.au

The team wanted their coffee to encapsulate the laid-back approach that characterises the Australian lifestyle.

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INDUSTRY PROFILE

Images: Espresso Company Australia.

Espresso Company Australia showcased its partnership with Anfim at a series of roadshow events across the country.

Getting the show on the road Espresso Company Australia on bringing the coffee community together and showcasing Anfim’s latest grinder technology.

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vents bring people together over a shared passion or common interest. Whether they take place online or in person, overseas or in a back garden, events serve as a platform for ideas to be exchanged, interests ignited, and experiences shared.

For Espresso Company Australia (ECA), the newly launched Anfim Roadshow was all about showcasing the products of its long-term partner and bringing the coffee community together around the table.

Establishing their partnership almost two decades ago, coffee equipment supplier ECA and Italian grinder manufacturer Anfim bonded over their joint endeavour to produce a well-built grinder that could deliver incredible flavour.

“Our company tagline is ‘roast, grind, pour’ because the equipment we supply does exactly that. At our core, we live coffee and love people. We offer our support and build long-standing relationships with a national network of coffee roasters, equipment resellers, and service technicians,” says ECA CEO Charles Stephens.

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“When ECA was founded in 2000, Anfim was one of the first brands I developed a relationship with. I was impressed by its classic Milanese heritage, yet the thing that drew me to the company most was the quality and pride it held to its identity. I’m not Italian by birth but I am at heart, so I think this is another element that attracted me to the initial partnership.”

Charles recognised the potential value Anfim grinders held for both roasters and baristas in Australia, and how the brand’s products had the ability to produce espresso with great flavour.

“The grinders have always held a strong presence on the bench. The Anfim SPII+ was an incredibly popular grinder, developed specifically for the high-volume Australian market,” he says.

Charles and team have seen significant developments and modernisation of the Anfim brand since it became part of Hemro Group. In 2023, Anfim launched the Next Generation series, consisting of the lowmid volume Luna grinder and flagship commercial model Alba.

“The Next Generation series is

something we are very proud to be sharing.

Both models are strategically developed to offer a grinding solution for set tiers in the market. By minimising the range, Anfim offers clarity and simplifies the decisionmaking process,” says Charles.

“A high-volume espresso grinder, Alba presents as an all-rounder for the roaster, barista, and technician. An active cooling system comprises dual fans that regulate the internal temperature for consistent grinding. Baristas have access to programming recipes and data collection via the 3.5-inch touch-screen display and simplified cleaning in features such as the removable spout and simplified burr access.”

To demonstrate the grinders’ features and engage roasters and technicians, the Roadshow series was held in Melbourne, Sydney, and Brisbane. Each event featured technical and sales workshops hosted

by Hemro Group Head of Product Development Asia Pacific Markus Zobel and Ross Quail, Head of Sales Asia Pacific.

“The technical workshop was an opportunity for technicians to see the components within the equipment. Markus

delivered a presentation that gave insight into the product development and then, alongside our technician Dave, stripped down the grinders so everyone could have a good look inside,” says Charles.

The workshop was designed to break down the technical aspects of operating the grinder. The other goal was to show how easily it is to program and maintain.

“Anfim have made the new models very tech friendly. Through the workshops we wanted to showcase this and teach baristas and technicians how to program, clean, and maintain the grinders. We demonstrated how accessible they are and, in partnership with Cafetto, how cleaning can increase the longevity of the products,” he says.

The sales workshop delved into the features and functionalities of the grinders, such as burr geometry, manufacturing process, and the updates between the new models and their predecessors. It was an opportunity to educate on how the Luna and Alba can be adopted into a café and wholesale network.

“The sales workshop provided people with a chance to see the grinder, speak to the manufacturer, and get as much knowledge as possible through asking as many questions as they needed to feel confident in the series. We also encouraged roasters to trial it and the feedback has been very positive. People were really impressed by the performance and all that the new

The Alba has an active cooling system to regulate the internal temperature for consistent grinding.

series has to offer,” says Charles.

“Right now, education in the industry is a powerful thing. When you’ve got access to the manufacturer you can talk about your own experiences, what is loved about the brand, if there have been challenges faced, and ask for tips on how to solve them. It was special to see coffee companies come together and engage in open conversations.”

Keeping true to Anfim’s Italian heritage,

ECA wanted to reflect the manufacturer’s roots and hosted an Italian style lunch at the events. Wine, food, and, of course, coffee were enjoyed by all.

“The Festa in Famiglia, or Italian long lunch, aimed to connect roasters and their teams who have been part of the Anfim family. It also served as an opportunity to introduce new businesses to Anfim and the team behind ECA. We loved sharing an experience with them,” says Charles.

“Each event had an Italian menu and we had beautiful long dining tables, so it was all very connected. Good wine, good food, and a good time with great people: that’s what the Italians say and that’s what we did.”

On the back of its success, Charles says the company will continue to bring together the community at similar events.

“Everyone loved the concept and the balance it brought in terms of education and social. It was a great collaboration and heartwarming to see people catch up and bond over coffee,” says Charles.

“There are many good products in the market, but we know Anfim has loyalty behind it. We’re also incredibly loyal to the brand and know there’s a passion for the product. Its grinders make a great espresso and give you the flavour you want – that’s why we love it so much.”

For more information, visit espressocompany.com.au

Each event finished with an Italian long-table lunch.

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MICE2025

The team behind MICE are working with a new Advisory Board to make the 2025 event the best one yet.

Come out to play

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Melbourne International Coffee Expo will return in 2025 with an aim to ensure every coffee company – big and small – can get involved in Australia’s largest coffee gathering.

or 13 years, Melbourne International Coffee Expo (MICE) has been an annual opportunity for Australia’s coffee community to share knowledge, road-test the latest equipment, discover new products, make connections, and ultimately have some fun.

To ensure MICE continues to evolve, the team behind it have been busy reviewing and renewing its features to ensure the international event meets the needs of the coffee community. As such, an Advisory Board of industry leaders has been introduced to represent key sectors of the supply chain.

“The Advisory Board was set up to make sure the event was valuable to both those that exhibit and attend. We don’t want to just be in touch with the coffee community once each year for the event – we want to be imbedded in MICE conversations all year round,” says Lauren Chartres, MICE Show Director.

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One of the most prominent ideas to come out of the inaugural meeting was how to provide more value for roasters across the country to take part in the event.

“What makes the coffee industry in Australia so great is its diversity. There are a lot of smaller businesses, family set-ups with just a handful of employees, who are a crucial part of the community,” says Lauren.

“We also know that there are businesses from right across the country, not just in Melbourne, that make this industry so dynamic and exciting. We want everyone to be represented at MICE – this event exists for the Australian coffee industry.”

The Advisory Board agreed it was important to give these businesses a platform at MICE. As a result of these conversations, the 2025 event, which takes place from 20 to 22 March, will feature a range of new features to drive this engagement.

“We know businesses are seeking

new ways to connect with customers and showcase their brands,” says Lauren.

“Moving forward, MICE will contain more features for companies to be involved. Opportunities range from our Roasters Village through to expanded education stages, social events, and networking.”

Another exciting element to come out of the discussions was the drive to make MICE more than just a single event.

Melbourne comes alive when the coffee community comes to town for the expo and organisers are keen to make the most of having the international café scene in one city.

Activation events across Melbourne during the week of MICE are in the pipeline. From roastery cuppings and educational workshops to a carnival-style end-of-show street party and industry awards, the team have lots of exciting plans up their sleeves.

For Advisory Board member and La

In 2025, there are more education activities planned for the three-day event.

MICE2025 attendees can expect to experience a host of new features.

one place is the opportunity to share knowledge,” says Lauren.

“While education has always been an integral part of the expo, and our Global Coffee Report Leaders Symposium and The Café Owners Education Series of discussions with industry trailblazers have been popular, we’ve noticed an increased appetite for more of these features.”

Lauren and team are working alongside a number of industry associations to bring even more educational value to attendees at MICE2025.

“We’re confident 2025 is going to be one of the best shows yet, with so many new additions and features for attendees to get stuck into,” says Lauren.

“Expect to have a jam-packed schedule from Thursday to Saturday as the global coffee family come together to catch up with friends, form new connections, share knowledge, and celebrate the diversity of the industry.”

For more information, visit internationalcoffeeexpo.com

Images: Prime Creative Media.

Marzocco Australia Managing Director Barry Moore, activations across the city are an important addition. He believes they’ll help consumers see how proud the coffee community is of its heritage and highlight the premium nature of specialty coffee.

“This is especially important when so many are being squeezed by macroeconomic trends right across the value chain, with a reset being required around the cost of a cup of coffee,” says Barry.

“I believe the reimagined MICE format that is being developed is a bold step forward. It not only gives the local coffee community something to get excited about but will be inspiring enough to get people on a plane from London, New York, or Seoul to experience the show, meet old friends, and hopefully make many new ones, all while experiencing Melbourne’s world-class hospitality – a trip worth making in its own right.”

Barry and other members of the Board were also eager to integrate more educational elements into MICE and the events that take place around it.

“One of the great things about having so many people from the industry in

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2024 ROASTERS DIRECTORY

2024 Roasters Directory

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Returning for its 11th edition, the BeanScene Roasters Directory celebrates more than 750 roasters across Australia and New Zealand.

oasters are the beating heart of Australia and New Zealand’s coffee communities. From micro set-ups operating out of suburban garages to huge operations supplying the goods for hundreds of thousands of morning cups, each is an integral part of their region’s unique coffee culture.

Roasters not only provide the bronzed beans that have become a daily ritual for many Australians and New Zealanders, but are also an essential part of the wider café scene. They often provide equipment, training, and servicing for their wholesale partners and engage with their local communities through roastery-cafés, workshops, and events.

The past five years have proven that the coffee industry is incredibly versatile and ready to respond to whatever is thrown its way. Businesses have adapted to a new economic climate and have been challenged post-pandemic. For some, the impact has been too big a burden to bear, while for others it’s provided an opportunity to make their mark on coffee’s evolving landscape.

This year’s directory participation has seen a dip in numbers compared to previous years. However, the result is a strong and accurate list of roasting businesses throughout Australia and New Zealand, indicating that while the market may still appear saturated, there is very much room for everyone to flourish.

As part of this year’s BeanScene Roasters Directory, we asked roasters to take part in an optional and anonymous survey, which reveals insights into the market and current trends. Of the businesses that responded, 95 per cent described their coffee as specialty and only 10 per cent categorised their coffee as commercial.

The volatility and rising price of green beans paired with other economic factors such as the cost-of-living crisis has seen costs rise for many roasters over the past year. As such, in the survey 62 per cent of respondents said they had increased their prices over the past year and 81 per cent said they would consider raising their prices in the next 12 months.

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HAVE YOU INCREASED THE PRICE OF YOUR COFFEE IN THE PAST 12 MONTHS?

HAS YOUR VOLUME CHANGED IN THE PAST 12 MONTHS?

Answer choices Yes No

Answer choices Yes, it has increased No, it has decreased Stayed the same

Responses 62% 38%

WOULD YOU CONSIDER INCREASING THE PRICE OF YOUR COFFEE IN THE NEXT 12 MONTHS?

Answer choices Yes No

Responses 81% 19%

Responses 61% 11% 28%

the past year, with 11 per cent noting a decrease and 28 per cent staying the same.

The largest portion of the survey group said they roasted between 100 to 500 kilograms per week (33 per cent), followed by 10 to 50 kilograms (17 per cent), and 1000 to 5000 kilograms (15 per cent).

“It’s great to see a trend towards an increase in volume, which suggests positive growth for the industry,” says Kathryn.

WHAT VOLUME OF COFFEE DO YOU CURRENTLY ROAST PER WEEK?

“The price of a cup of coffee has been a hot topic for a long time but has become increasingly important over the past year as roasters and café owners have faced more economic challenges,” says BeanScene Editor Kathryn Lewis.

“It’s encouraging to see roasters increasing their prices as it’s well known the cost of green beans has risen sharply.

Work now needs to be done to ensure customers know the value of their coffee and understand the quality of what they’re paying for.”

Despite an economically challenging 12 months, 61 per cent of survey respondents reported an increase in their volume over

Answer choices 10 to 50kg 50 to 100kg

Responses 17% 12%

100 to 500kg 500 to 1,000kg 1,000 to 5,000kg 5,000 to 10,000kg 10,000 to 20,000kg More than 20,000kg

33% 12% 16% 7% 3% 1%

“The varied response to the total volume of coffee roasted per week demonstrates the huge diversity in roaster types and sizes in Australia and New Zealand, with businesses roasting 50 kilograms a week sitting side by side with those producing 20,000 kilograms.”

To comprehend the shifting role roasters play within the industry, alongside volume it’s also important to understand their relationship with other coffee businesses.

When asked how many businesses they supply with coffee, more than half of survey responders said zero to 50 (60 per cent).

Only 7 per cent reported supplying more than 200 businesses, representing the smallscale nature of the Australian and New Zealand coffee community.

In terms of the businesses roasters are supplying, the most popular responses were wholesale (81 per cent), café (56 per cent), online (60 per cent), and retail (52 per cent).

“These results are particularly interesting. This year there has been a lot of talk about roasters turning to supermarket and ready-to-drink markets to monetize domestic coffee drinkers who are turning

HOW MANY BUSINESSES DO YOU SUPPLY WITH COFFEE?

Answer choices 0 to 25 25 to 50

Responses 60% 10%

50 to 100 100 to 200 200 to 300 300 to 400 400 to 500 More than 500

11% 13% 2% 4% 0% 1%

away from cafés, yet this data demonstrates that the wholesale and café markets remain the strongest,” says Kathryn.

When asked if they’d increased their attention on any additional markets in the past year, the survey responders highlighted online (40 per cent), wholesale (32 per cent), and retail (31 per cent).

Quality is still the most valued focus for the roasters that completed the survey, with sustainability and customers in close competition for second place.

“At the heart of Australian and New Zealand coffee culture lies a true passion for producing the best quality and best tasting coffee, and this is reflected in the answers of our responders,” says Kathryn.

“It’s inspiring to see sustainability is an important factor for so many roasters in the industry, as well as the customers who will enjoy the fruits of their labours.” *The 2024 Roasters Directory is compiled of opt-in participants and verified venues.

If you have missed out this year or need to update your details for next year’s edition, please email adele.hayward@primecreative.com.au For more information, visit beanscenemagazine.com.au

The roaster’s champion

Coffee Machine Technologies has worked alongside roasters for more than 20 years, helping them to grow their businesses and Australia’s vibrant coffee culture.

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hen engineer John Colangeli started coffee equipment and servicing provider Coffee Machine Technologies as a man and a van set-up in 2004, he had no idea his business would become an integral part of Melbourne’s burgeoning café scene.

Operating as a service company for the first five years, John worked alongside some of Melbourne’s up-and-coming roasteries to keep the city’s espresso machines pulling spot-on shots and grinders delivering perfect doses.

“We were able to support a lot of the big roasters from the start of their journeys – and we’re still part of that journey today,” says John.

“At the time I started the company, Australia’s coffee culture was shifting fast and that helped us grow at a rapid rate. We experienced this great period of

change with the roasters and worked closely together – it was a symbiotic relationship.”

Over the past 20 years, Coffee Machine Technologies has matured into an awardwinning national brand, with a branch office and warehouse in Sydney and two showrooms in Victoria in Carlton and Tullamarine. From introducing roasters to the latest equipment to ensuring existing products are operating at peak performance for roasters and their customers, the company specialises in providing solutions.

“First and foremost, we’re here to offer roasters support and keep their operations running smoothly,” says John.

“We want their businesses to thrive, so we strive to provide all the solutions they might need from a technical perspective.”

John says that, despite the challenges the industry has faced over the past few years, he’s seen promising growth from new startups that bring fresh enthusiasm and energy to the industry.

“At Coffee Machine Technologies, we get huge satisfaction when we see new companies succeed and we love being part of their growth,” he says.

“A lot of coffee businesses struggled through the COVID-19 period and many people in the industry faced challenges, but we’re starting to see things improve and people are lot more positive. Recently, we’ve had many new roasters reaching out to us, which is a good sign that the tide is turning.”

With his son Gianluca recently taking on the role of Assistant General Manager, John is looking forward to Coffee Machine Technologies’ future as it continues to support Australia’s coffee roasters to provide the best coffee equipment and servicing to their customers.

For more information, visit coffeemachinetechnologies.com.au

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2024 ROASTERS DIRECTORY ACT

Barrio Collective Coffee

59/30 Lonsdale Street, Braddon 2612 0423 100 814 barriocollective.com

Bean Culture

5/47 Vicars Street, Mitchell 2911 02 6223 2200 beanculture.com.au

Boof-Pa Beans

22a Beltana Road, Pialligo 2609 0417 203 601 boofpabeans.com.au

C&O Bean Merchants

5 Lyton Street, Canberra 2609 0402 084 881 beanmerchants.com.au

Cosmorex Coffee

47 Kembla Street, Fyshwick 2609 02 6280 7511 cosmorex.com.au

Jindebah Coffee

5/48 Sandford Street, Mitchell 2911 02 6160 0560 jindebah.com

Lonsdale Street Roasters

Unit 5, 1 Dairy Road, Fyshwick 2609 02 6108 3661 lonsdalestreetroasters.com

Ona Coffee

68 Wollongong Street, Fyshwick 2603 02 6162 3321 onacoffee.com.au

Redbrick Coffee

6/161 Newcastle Street, Fyshwick 2609 0484 617 512 redbrick.coffee

Seven Miles Coffee Roasters 23 Whyalla Street, Fyshwick 2609 1300 132 507 sevenmiles.com.au

Two Before Ten

68 Bandjalong Crescent, Aranda 2614 0475 210 111 twobeforeten.com.au

NSW

21grams

3 South Creek Road, Dee Why 2099 0477 414 447

88 Degrees Coffee Roasters 21 Leeds Street, Rhodes 2138 02 9807 6033 88degreescoffee.com

9Bar Coffee

6/4 Hayes Street, Balgowlah 2093 02 9949 3275 espressoservicesplus.com.au

a.k.a. Coffee

22 Rausch Street, Wentworthville 2146 0406 969 099 akacoffee.com.au

ACE Coffee

Unit 6/10-12 Girawah Place, Matraville 2036 1300 884 165 acecoffee.com.au

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Adore Coffee Roasters 26 Fariola Street, Silverwater, Sydney 2128 02 9877 5552 coffeegalleria.com.au

Air Roasters Coffee

1/17 Pikkat Drive, Braemar 2575 1300 052 534 airroasters.com.au

Alfresco Coffee Roasters 15b Church Street, Moruya 2537 0400 956 083 alfrescocoffee.com

Allpress Espresso

58 Epsom Road, Zetland 2017 02 9662 8288 allpressespresso.com

Altitude Coffee Roastery

8/108 Dangar Street, Armidale 2350 02 6772 3020 altitudecoffeeroastery.com.au

Amelia + Toby

PO Box 347, Bellingen 2454 peopleofcoffee.org

Anchorage Coffee

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 anchoragecoffee.com.au

Antilles Coffee

32 Regans Road, Tamworth 2340 0427 622 272 antillescoffee.com

Art of Espresso

35 Main Street, Young 2594 02 6382 1151 artofespresso.com.au

Arte Coffee

21 Leeds Street, Rhodes 2138 02 9807 6033 artecoffee.com.au

Artificer Coffee

Baker St Roastery

9 Baker Street, Banksmeadow 2019 02 9666 1273 bakerstroastery.com

Barefoot Roasters

1a Lateen Lane, Byron Bay 2481 0430 316 066 barefootroasters.com.au

Barrel One Coffee Roasters 22 Orchard Road, Brookvale 2100 0408 431 864 barrelonecoffee.com

Bay Beans Coffee

1 Stockton Street, Nelson Bay 2315 0428 555 535 baybeans.com.au

Bay Coffee Roasters

2/214 Military Road, Neutral Bay 2089 02 9953 6215 baycoffee.com.au

Beancraft

11/9 Foundry Road, Seven Hills 2147 beancraft.com.au

Bearded Brewer Coffee

28 Wugan Street, Yerriyong 2540 0423 795 115 beardedbrewercoffee.com.au

Black Drum Roasters

18 Carnegia Place, Blacktown 2148 0423 200 869 blackdrumroasters.com.au

Black Market Coffee

24 Cadogan Street, Marrickville 2204 1300 030 327 blackmarketcoffee.com.au

Bliss Coffee Roasters

1/37 Shipley Drive, Rutherford 2320 0431 121 844 blisscoffeeroasters.com.au

Blue Mountains Coffee Roasters

547 Bourke Street, Surry Hills 2010 artificercoffee.com

5/2-4 Tayler Road, Valley Heights 2777 02 4739 0910 bluemountainscoffeeroasters.com.au

Artis Coffee Roasters

Bogota Coffee

9-11 Shepherd Street, Marrickville 2204 0424 020 737 artiscoffee.com.au

Artisti Coffee Roasters

3/11 Craft Close, Toormina 2452 02 6653 1182 artisti.com.au

ASLAN Coffee Roasters

25 Nurses Walk, The Rocks 2000 0488 827 526 aslancoffee.com.au

Australian Coffee Experts 6/10-12 Girawah Place, Matraville 2036 0404 473 564 acecoffee.com.au

Background Specialty Coffee 3/167 Prospect Highway, Seven Hills 2147 1800 849 335 backgroundcoffee.com.au

9 Buckley Street, Marrickville 2020 0417 229 941 bogotacoffee.com.au

Botero Coffee Roasters 275 River Street, Maclean 2463 1300 540 337 botero.com.au

Bow & Arrow Coffee Raosters

688 Bourke Street, Redfern 2016 0416 004 411 bowandarrow.coffee

Brasilero Coffee

1/7 Greenhills Avenue, Moorebank 2170 02 9821 1354 brasilerocoffee.com.au

Brawn Trading Company 15/12 Mars Road, Lane Cove West 2066 02 9420 0186 gourmetgold.com.au

Brew Ha Ha Coffee Roasters

Crema Coffee Garage

Brewtown Sydney

Daily Grind Coffee Company

Bun Coffee

Daily Ritual Coffee Roasters

Byron Bay Coffee Company

Danes Gourmet Coffee

Catherine Street & Piper Street, Lilyfield 2040 02 9560 0778 brewhahacoffeeroasters.com.au

6-8 O’Connell Street, Newtown 2042 02 9557 4908 brewtownsydney.com.au 5 Cessna Crescent, Ballina 2478 1300 286 263 buncoffee.com.au 169 Broken Head Road, Newrybar 2479 02 6687 1043 byronbaycoffeeco.com.au

Cafeina Roasters

46/3 Kelso Crescent, Moorebank 2170 0411 694 803 cafeinaroasters.com.au

Campos Coffee

16 Baker Street, Banksmeadow 2019 02 9316 9032 camposcoffee.com

Cassiopeia Specialty coffee 79 Lurline Street, Katoomba 2780 0431 821 371 cassiopeia.com.au

62 Broadmeadow Road, Broadmeadow 2292 02 4969 7422 cremacoffeegarage.com.au

1/9 Bergin Street, Gerringong 2534 0406 407 953 dailygrindcoffee.com.au

52/195 Beardy Street, Armidale 2350 02 6772 7545 dailyritual.com.au 28 Dale Street, Brookvale 2100 02 9938 4522 danes.com.au

Darks Coffee Roasters

294 Turton Road, New Lambton 2305 0422 210 535 darks.com.au

Deluca Coffee

5-7 Denby Street, Marrickville 2204 0414 628 501 delucacoffee.com

Di Bartoli Coffee

23/69 O’Riordan Street, Alexandria 2015 02 9389 9892 dibartoli.com.au

Cherry Beans Coffee Roasters Di Bella Coffee 7 Clyde Street, Rydalmere 2116 02 9638 0190 cherrybeans.com.au

11 Hoyle Avenue, Castle Hill 2154 1800 332 163 dibellacoffee.com

Coffee Alchemy

Di Lorenzo Caffe

Coffee Bean Roasting House

Di Pacci Coffee Company

Coffee Bean Shop

Double Roasters

2/87 Sydenham Road, Marrickville 2204 02 9516 1997 coffeealchemy.com.au 15 Douglas Mawson Road, Dubbo 2830 1300 654 001 coffeebean.com.au C01, 1 Campbell Parade, Manly Vale 2093 0428 555 535 coffeebeanshop.com.au

Coffee Brothers

33-35 Marrickville Road, Marrickville 2204 1300 486 684 dilorenzocaffe.com 97-99 Chapel Street, Roselands 2196 02 9758 0760 dipacci.com.au 1/49 Carrington Road, Marrickville 2204 02 9572 7711 doubleroasters.com

Draft Coffee Roasters

1/54 Darley Street, Mona Vale 2103 coffeebrothers.com.au

404 Botany Road, Beaconsfield 2015 02 9698 1539 draftcoffeeroasters.com.au

Coffee Hero

ECRE

Coffee Masters of Australia

Edition Roasters

Coffee Supreme

El Salvador Coffee

Crave Coffee

Elbon Coffee

Old Baturst Road, Emu Plains 2750 0410 000 006 coffeehero.com.au 18/57a Rhodes Street, Hillsdale 2036 02 9311 3245 coffeemasters.com.au 3/93 Jedda Road, Prestons 2170 02 9826 5876 saintdreux.com 1411 Jullian Close, Banksmeadow 2019 02 9516 1217 cravecoffee.com.au

42/112 McEvoy Street, Alexandria 2015 0423 908 484 ecre.coffee 60 Darling Drive, Haymarket 2000 0438 682 089 editionroasters.com PO Box 289, Baulkham Hills 2153 0403 200 579 elsalvadorcoffee.com.au 6/402 New South Head Road, Double Bay 2028 02 9327 7058 elboncoffee.com.au

La Pavoni CMYK 0, 90, 86, 0 PANTONE 032

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THE SECRET OF REAL ITALIAN COFFEE. SINCE 1905

2024 ROASTERS DIRECTORY Emu Coffee

459-461 Parramatta Road, Leichhardt 2040 emucoffee.com.au

Espressology

4/8 Bonz Place, Seven Hills 2147 1300 731 377 espressology.com

Euroespresso

165 Paramatta Road, Annandale 2038 02 9560 7000 euroespresso.com.au

Fire & Ice Coffee

12 Nesbitt Close, Kotara 2289 0416 728 872 fireandicecoffee.com.au

Fish River Roasters

67 Corporation Avenue, Robin Hill 2795 0432 322 660 fishriverroasters.com.au

FIVETWO Coffee

4/71 Dickson Avenue, Artarmon 2064 0402 694 415 fivetwo.coffee

Foodco Group

208/1m, 122 Lang Road, Moore Park 2021 02 9302 2200 foodco.com.au

Forsyth Coffee

1/2-6 Waltham Street, Artarmon 2064 02 9906 7388 forsythcoffee.myshopify.com

Fragment Coffee Roasters 17 Shoreline Drive, Rhodes 2138 042 107 3411 fragmentcoffee.com.au

Frankie’s Beans

3/1 Kings Cross Road, Darlinghurst 2010 0426 863 972 frankiesbeans.com.au

Full Circle Coffee Roasters

Commercial Lane, Wagga Wagga 2650 0400 753 924 fullcirclecoffeeroasters.com

G.S. Roasting

3/32 Lilian Fowler Place, Marrickville 2204 02 9519 3114 gsroasting.com

Gabriel

Goliath Coffee Roasters 6/1199 The Horsley Drive, Wetherill Park 2164 02 8798 0379 goliathcoffee.com.au

Gourmet Gold Coffee 15/12 Mars Road, Lane Cove West 2066 02 9420 0186 gourmetgold.com.au

Grace and Taylor Coffee Company

3/292 King Street, Newtown 2017 0478 539 464 graceandtaylor.com.au

Grand’Cru

7/3 Gibbes St, Chatswood 2067 0435 690 930 grandcru.coffee

Green Bean Coffee Roasters 1/49 Carrington Road, Marrickville 2204 1800 787 738 greenbeancoffee.com.au

Ground Control Coffee Roasters

5/29 Industry Drive, Tweed Heads South 2486 0467 795 789 groundcontrolcoffee.com.au

Guerrilla Roasters

25 Church Street, Moruya 2537 0414 531 203 guerrillaroasters.com

Gypsy Coffee Roasters

1/112 McEvoy Street, Alexandria 2015 02 9318 2345 gypsyespresso.com.au

Haven Coffee

85 Harbour Street, Haymarket 2000 0450 190 060 havencoffee.com.au

Hennessy Coffee

41/85-115 Alfred Road, Chipping Norton 2170 1300 782 229 hennessycoffee.com.au

Hills & Dee Coffee Roasters 42/112 McEvoy Street, Alexandria 2015 hillsdeecoffee.com

Hit n Run Coffee & Roastery

Infinity Coffee Roasters

Macchiato Roastery

Morgans Coffee

iRoast Coffee

Mackellar Range Australian Coffee

Mule Coffee Roasters

3/16 Salisbury Road, Hornsby 0420 399 190 infinitycoffeeroasters.org

9 Baker Street, Banksmeadow 2019 0414 169 854

JDE Coffee

18 Forrester Street, Kingsgrove 2208 1300 331 753 jacobsdouweegbertsprofessional.com.au

Jibbi Little Roasting Co

2/338 Pitt Street, Sydney 2000 02 9262 9525 macchiato.com.au

48 Hayward Ridge, Hogarth Range 2469 0422 100 170 mackellarcoffee.com.au

16 Buckley Street, Marrickville 2204 0420 440 155 colombianconnection.com.au

Maillot Jaune Premium Coffee

29 Kays Lane, Alstonville 2477 02 6628 3666 natscoffeeco.com.au

361 Kent Street, Sydney 2000 0426 265 492 jibbijug.com.au

PO Box 323, Tamworth 2340 0438 416 133 mjcoffee.com.au

KaapiKaapi Coffee Roasters

Main Ridge Coffee

2 Wongajong Close, Castle Hill 2154 0466 259 196 kaapikaapi.com.au

Kahawa Estate Coffee Houghlahans Creek Road, Tintenbar 2478 0426 256 973 kahawaestate.com.au

Karmee Coffee

3 Gibbes Street, Chatswood 2067 0422 618 159 karmee.com

King Carlos Coffee

18 Weston Road, Hurstville 2220 02 9580 1300 kingcarloscoffee.com.au

Kingswood Coffee

680 George Street, Sydney 2000 0447 777 567 kingswoodcoffee.online

Heathmere Close, Moonee Beach 2459 0408 811 008 mainridgecoffee.com.au

Mark Bullivant Coffee

1/11 Grevillea Street, Byron Bay 2481 0408 186 632 marvellstreet.com

Maverick Roasters 1/9 Baker Street, Banksmeadow 2019 0424 247 132 maverickcoffee.com.au

Maxima Coffee Roasters

3 Plassey Road, North Ryde 2113 02 9807 6293 pabloandrustys.com.au

Painted Blue Coffee Roasters

Mecca Coffee Roasters

37 Vernon Street, Coffs Harbour 2450 0434 700 910 palateandply.com.au

Leaf Cafe & Co

MG Coffee

Little House Coffee Co

Milton Coffee Co

27 Myrtle Street, Milton 2538 0423 009 350 miltoncoffeeco.com.au

4/10 Guernsey Street, Sandgate 2304 02 4962 4222 peaberrys.com.au

Ministry Grounds Coffee

Peak Coffee Australia

1/8 Saggart Field Road, Minto 2566 1300 52 2272 lacasadelcaffe.com.au 4/10 Straits Avenue, South Granville 2142 02 9632 1463 leafcafe.com.au 14/42-48 Abel Street, Jamisontown 2750 0492 933 318 littlehousecoffeeco.com.au

26 Bourke Road, Alexandria 2015 02 9698 8448 mecca.coffee 2/200 William Street, Woolloomooloo 2011 0405 760 199 mgcoffeeroaster.onuniverse.com

5/13-21 Cadogan Street, Marrickville 2204 02 9565 5227 mochacoffee.com.au

Inca Coffee Roasters

Love Beans Coffee

Monlan Coffee

80 beanscenemag.com.au

Pablo & Rusty’s Coffee Roasters

La Casa Del Caffe

1/4 Harbord Court, Forster 2428 0401 498 732 littlestreetroasters.com

4/10 Guernsey Street, Sandgate 2304 02 7252 3523 glitchcoffee.com.au

De-Havilland Crescent, Ballina 2478 02 6656 6377 oldquartercoffee.com.au

3 Reserve Road, Grassy Head 2441 0456 436 222 paintedblue.com.au

Ignite Coffee Roasters

Glitch Coffee Roasters

11 May Street, St Peters 2044 02 8399 0111 numerouno.com.au

5/6 Russellton Drive, Alstonville 2477 0424 575 866 kwila.coffee

Little Street Roasters

Ocean Palms Close, Central Coast 2260 0466 438 482 incacoffee.com.au

209 Castlereagh, Sydney 2000 0416 644 700 normcorecoffee.com.au

67-69, 189 Ocean View Road, Ettalong Beach 2257 02 4342 4422 maximacoffee.com.au

Kwila Coffee

Horse & Harpy

1/4 Dulmison Avenue, Wyong 2259 02 4353 0653 gleecoffee.com.au

Normcore Coffee

Old Quarter Coffee Merchants

Giuseppe Brothers

9 Buckley Street, Marrickville 2204 0417 229 941 ignitecoffee.com.au

11 Green Street, Brookvale 2100 02 8413 0837 nineyardscoffee.com.au

Marvell Street Coffee Roasters

Little Italy Coffee Roasters

Glee Coffee Roasters

Nine Yards Coffee

Numero Uno Coffee Roasters

117 Junction Street, Nowra 2541 0481 305 309 hitnruncoffee.com.au

1980 Silverdale Road, Silverdale 2752 0402 569 581 horseandharpy.com.au

Nat’s Coffee Roasters

4/79 Southern Cross Drive, Ballina 2478 0434 616 895 markbullivantcoffee.com

60 Gibbes Street, Chatswood 2067 02 9417 6333 g.coffee 3/314 Hoxton Park Road, Prestons 2170 02 8783 7909 giuseppebrothers.com.au

3/84 - 90 Old Bathurst Road, Emu Heights 2750 02 4735 0600 morganscoffee.com

18/8 Tilley Lane, Frenchs Forest 2086 0401 845 503 licr.com.au

365 High Street, Penrith 2750 0488 220 032 lovebeans.com.au

28 Wugan Street, Yerriyong 2540 0423 795 115 ministrygrounds.com.au

Mocha Coffee

PO Box 718, Northbridge 1560 1300 367 475 monlancoffee.com.au

Palate & Ply Coffee Co

Paradox Coffee Roasters 3/167 Prospect Highway, Seven Hills 2147 1800 849 335 paradoxroasters.com

Peaberrys Coffee Roasters

1/30 Jambali Road, Port Macquarie 2444 02 6581 2677 peakcoffee.com.au

Piazza D’Oro

Level 1/80 Pacific Highway, North Sydney 2060 02 9551 3000 piazzadoro.com.au

Pine Tea & Coffee 17/8 Gladstone Road, Castle Hill 2154 pineteacoffee.com.au

2024 ROASTERS DIRECTORY Platform 9 Coffee Roasters 1/315 Townsend Street, Albury 2640 0421 043 921 p9coffee.com.au

Play Coffee

Ronita Espresso

3/314 Hoxton Park Road, Liverpool 2170 02 8783 7878 ronita.com.au

1/13 Dickson Avenue, Artarmon 2067 0430 152 747 playcoffee.com.au

Roseberry St Roasters

Point Five-Zero

Rush Roasting Co

18 Spooner Avenue, Mount Austin 2650 0469 706 971 pointfivezero.com

Premium Coffee Roasters 1/8 Jindalee Road, Port Macquarie 2444 02 6581 5165 premiumcoffeeroasters.com.au

Primary Coffee Roasters

1/9 Ward Avenue, Potts Point 2011 0404 124 153 primarycoffeeroasters.com

Primo Caffe

441-443 Victoria Street, Wetherill Park 2164 02 9757 1010 primocaffe.com.au

Rapture Coffee Roasters 21/16-24 Whybrow Street, Griffith 2680 0408 409 992

Real Coffee

202 High Street, Maitland 2320 0406 398 001 realcoffee.com.au

Red Parrot Coffee

23 Hubbard Street, Islington 2296 1300 001 899 redparrotcoffee.com.au

Reuben Hills

61 Albion Street, Surry Hills 2010 0447 443 072 reubenhills.com.au

Revolving Door Roasters 3/18 Blackbutt Road, Port Macquarie 2444 0412 471 427 revolvingdoor.com.au

River Roast

202 High Street, Maitland 2320 0406 398 001 riverroast.com.au

Roasters With Altitude 71 Evans Lookout Road, Blackheath 2785 0411 032 961 roasterswithaltitude.com.au

Roastville Coffee Roasters 157 Victoria Road, Marrickville 2204 02 9560 4802 roastville.com.au

Roastworks Coffee Co. 3/167 Prospect Highway, Seven Hills 2147 1800 849 335 roastworks.com.au

82 beanscenemag.com.au

Waine Street, Freshwater 2096 0416 978 357 roseberryst.com.au

64 Bowral Street, Bowral 2576 0408 178 128 rushroasting.com.au

Sacred Grounds Coffee

Six8 Coffee Roasters

The Wood Roaster

Zentveld’s Coffee

40 King Street, Sydney 2000 0448 887 728 skittlelane.com

Three Arrows Coffee

Zeta’s Coffee

Smay Coffee

Three Pence Roasters

92 Meehan Street, Yass 2582 0403 060 367 six8coffee.com

Skittle Lane

42 Grosvenor Road, Lindfield 2070 0490 677 638 smaycoffee.au

Soprano Coffee

9-11a Shepherd Street, Marrickville 2204 02 8722 9900 thewoodroaster.com

Heather Road, Winmalee 2777 threearrowscoffee.com.au

Zoomcoffee

NT

C1/1 Campbell Parade, Manly Vale 2093 02 9907 6775 sopranocoffee.com.au

Toby’s Estate

Salvador Coffee

Sprocket Roasters

Two Roads Coffee Co

Sample Coffee Roasters Suite 1.03, 75 Mary Street, St Peters 2044 02 8294 9112 samplecoffee.com.au

Santos Coffee Company

24 Wyong Road, Lambton 2299 02 4957 3344 sprocketroasters.com.au

Underground Coffee Roasters

PO Box 850, Stanthorpe 4378 0419 948 717 altitude925.com.au

Swell Coffee

4/8 Bonz Place, Seven Hills 2147 1300 097 824 shortstreet.coffee

Siboni’s Coffee

975 Pacific Highway, Pymble 2073 02 9440 3173 siboniscoffee.com.au

Silver Linings Coffee PO Box 131, Bonville 2450 0422 138 433 silverliningscoffee.com.au

Silverskin Coffee Roasters 43 Oakdale Road, Gateshead 2290 0422 436 137 silverskincoffee.com

Single O

28b Cranbrook Street, Botany 2019 02 9693 2232 singleo.com.au

Six Degrees Coffee 4/10 Straits Avenue, South Granville 2142 02 9632 1463 sixdegreescoffee.com.au

Abrisca Roasters

Sunny Coffee Roasters

Segafredo Zanetti Australia

Short Street Coffee Roasters

QLD 28 Manilla Street, East Brisbane 4169 07 3217 3316 abrisca.com

Suspension Coffee

Kenneth Road, Manly Vale 2093 1300 132 507 sevenmiles.com.au

26 Cox Crescent, Katherine 850 0427 348 915 blastcoffee.square.site

Level 2, 5 George Street, North Strathfield 2137 02 9133 1200 ucc-anz.com

Schibello Coffee

Seven Miles Coffee Roasters

89 North Steyne, Manly 2095 0477 286 008 tworoads.au

Blast Coffee Roasters

UCC Coffee Australia

5c/17 Park Avenue Lane, Coffs Harbour 2450 0426 280 301 stokacoffee.com.au

169 Bonds Road, Riverwood 2210 02 9584 2544 wearesantos.com

9/4 Huntley Street, Alexandria 2015 1300 660 976 segafredo.com.au

32-36 City Road, Chippendale 2008 1300 074 178 tobysestate.com.au

65 Piper Drive, Ballina 2478 0419 697 030 zoomcoffee.com.au

Stoka Coffee Company

18 Anderson Street, Banksmeadow 2019 0451 231 550 sunnycoffee.com.au

21 Leeds Street, Rhodes 2138 02 9807 6033 schibellocoffee.com

113 Blissetts Road, Carool 2486 0407 413 339 zetascoffee.com.au

18 Woodfield Boulevard, Caringbah 2229 02 9526 6899 threepenceroasters.com.au

1/16 Baker Street, Banksmeadow 2019 02 9550 2222 sacredgroundsorganic.com 3d 1-7 Unwins Bridge Road, St Peters 2044 0410 545 423 salvadorcoffee.com.au

193 Broken Head Road, Newrybar 2479 02 6687 2045 zentvelds.com.au

29 Carrington Road, Marrickville 2204 0459 366 070 suspensioncoffee.com.au

4/2187 Castlereagh Road, Penrith 2750 0458 096 151 undergroundcoffee.com.au

Vittoria Food & Beverage 118 Wetherill Street, Silverwater 2128 02 9748 0299 vittoriafandb.com

Altitude 925

Achorage Coffee

10 Beach Road, Surfers Paradise 4217 1800 849 335 anchoragecoffee.com.au

Arabicas Coffee Australia T/A Coffee Works

42/124-130 Auburn Street, Coniston 2500 02 4203 5440 swellcoffee.com.au

Whiskano Coffee

PO Box 1775, Dubbo 2830 02 5804 5555 whiskanocoffee.com

136 Mason Street, Mareeba 4880 07 4092 4101 coffeeworks.com.au

The Coffee Bean Roasting House

White Horse Coffee

Aromas Coffee Roasters

15 Douglas Mawson Road, Dubbo 2830 1300 654 001 coffeebean.com.au

10/44-46 Flora Street, Kirrawee 2232 1300 942 123 whitehorsecoffee.com.au

The Grounds Roastery

Will & Co

Aromas Tea & Coffee Merchants

7a/2 Huntley Street, Alexandria 2015 02 9699 2225 shop.thegrounds.com.au

The Killer Coffee Co

26 Fariola Street, Silverwater 2128 02 9877 5552 killercoffeeco.com.au

The Little Coffee Co 6/114-116 Somers Street, Lawson 2783 0477 114 362 thelittlecoffeeco.com.au

Shop 7 Level 1, 184 Campbell Parade, Bondi Beach 2026 willandco.com.au

William De Nass Coffee Roasters

97-99 Chapel Street, Roselands 2196 0422 775 765 williamdenasscoffee.com.au

Witham’s Coffee

5 Salisbury Road, Hornsby 2077 02 9482 1122 withams.com.au

WKSHOP

Unit 4, 14-16 Cairns Street, Loganholme 4165 0457 880 600 aromas.com.au

4/14-16 Cairns Street, Loganholme 4129 1300 576 324 aromas.com.au

Bacano Coffee Roasters 160 Mary Street, Brisbane 4000 0433 049 289 bacanocoffee.com.au

Bear Bones

66 McLachlan Street, Brisbane 4006 0427 703 768 bearbones.com.au

26d Mansfield Street, Rozelle 2039 02 9557 6980 thelittlemarionette.com

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 wkshop.com.au

Bellissimo Coffee

The Mobile Coffee Group

Wolfpack Coffee Roasters

Besito Coffee

The Little Marionette

11/12A Loyalty Road, North Rocks 2151 1300 746 020 themobilecoffeegroup.com.au

10 Edwin Street, Mortlake 2137 02 8765 0633 wolfpackcoffee.com.au

12 Cavendish Road, Coorparoo 4151 07 3543 0342 bellissimocoffee.com.au 1c/7 Ern Harley Drive, Burleigh 4220 0415 862 088 besitocoffee.com

2024 ROASTERS DIRECTORY Big Brew Coffee Roasters 12/9 Inspiration Drive, Wangara 6065 08 9303 4877 brewcr.com

Black Cat Coffee

1588 Murphys Creek Rd, Murphys Creek 4352 07 4630 5252 blackcatcoffee.com.au

Blackstar Coffee Roasters 3/62 Didsbury Street, East Brisbane 4169 07 3217 2323 blackstarcoffee.com.au

Blue Sky Coffee 9/25 Lerna Street, Woolloongabba 4102 0409 963 643 blueskycoffee.coffee

Bounce Coffee Co

87 Ingham Road, West End, Townsville 4810 bouncecoffee.com

Burleigh Roasting Co. 2/110 Mountain View Avenue, Miami 4220 07 2140 1907 burleighroastingco.com.au

Cafetal Coffee Roasters

15 Overend Street, East Brisbane 4169 07 2104 7998 cafetalroasters.com.au

Campos Coffee

24 Helen Street, Newstead 4006 07 3630 2288 camposcoffe.com

Carf Coffee

261 Queen Street, Brisbane 4000 07 3289 2596 carfcoffee.com.au

Clandestino Roasters

59 Rene Street, Noosaville 4566 1300 656 022 clandestino.com.au

Cleanskin Coffee Co. Unit 121/193 S Pine Road, Brendale 4500 07 3889 8449 cleanskincoffeeco.com.au

Coffee Alliance

78-84 Abbotsford Road, Bowen Hills 4037 07 3569 5500 coffeecommune.com.au

Coffee Beans Delivered

Coffee Roasters Australia

5/8 Technology Drive, Arundel 4214 07 5529 0888 coffeeroasters.com.au

Coffee Roasters Collective 164 Brisbane Street, Ipswich 4305 0413 000 979 coffeeroastersco.com.au

Coffee Roasters Queensland 29/170-182 Mayers Street, Manunda 4870 0402 275 552 coffeeroastersqueensland.com

Coffee Supreme

First Batch Coffee Roasters 2/8 Venture Drive, Noosaville 4566 1300 253 030 firstbatchcoffee.com.au

Industry Beans

18 Proe Street, Newstead 4006 07 3180 1190 industrybeans.com

Jaques Coffee

137 Leotta Road, Mareeba 4880 07 4093 3284 jaquescoffee.com.au

Java Gourmet

Cnr Days & Old Coach Roads, Upper Coomera 4209 0434 634 831 javagourmet.com.au

Cooee Coffee Co

Flying West Coffee Roasters

Joy Organic Coffee Roaster

4 Mona Court, Bli Bli 4560 1300 976 698 cooeecoffeeco.com.au

Crafted Bean

2 Lonergans Lane, Sunshine Coast 4568 0411 22 00 82 craftedbean.com.au

9 Fellowship Drive, Doonan 4562 07 5471 1865 flyingwest.com.au

Fonzie Abbott Coffee Roastery

Kai Coffee

Cre8ive Coffee Specialty Roasters

Foster & Black

Cubbyhouse Coffee Roasters 1/67 Kremzow Road, Brendale 4500 0447 436 695 cubbyhousecoffee.com.au

Dancing Bean Specialty Roasters

164 Brisbane Street, Ipswich 4305 0401 988 007

Delamauta Handcrafted Coffee & Tea 2/5-11 Jardine Drive, Redland bay 4165 0417 419 365 dhccoffee.com.au

Domigo Coffee

2/165 Byrnes Street, Mareeba 4880 07 4092 7877 domigo.com.au

Dramanti Artisan Roaster

636 Gilston Road, Gilston 4211 0412 233 451 eacc.com.au

Elixir Coffee Roasters

10-12 Hayward Street, Stafford 4053 07 3356 5652 elixircoffee.com.au

628 Wickham Street, Fortitude Valley 4006 fosterblack.com.au

Fox Coffee

3 Ellison Road, Geebung 4034 07 3216 2318 foxcoffee.com.au

Freelance Roasting

1/58 The Strand, North ward 4810 0407 233 492 freelanceroasting.com

Glasshouse Mountains Coffee 198 Barrs Road, Glasshouse Mountains, Sunshine Coast 4518 07 5493 0008 glasshouseecolodge.com

Good Morning Coffee Roasters

51 Latham Street, Chermside 4032 0435 933 345 gmcoffee.com.au

Groundskeeper Willie Coffee Roasters

4/31 Dominions Road, Ashmore 4214 07 5564 9868 mifeia.com.au

Mighty Wonders Coffee Roasters

PO 55 Toowong DC, Brisbane 4066 0406 100 360 mightywonders.coffee

Miss Cocoa’s Coffee Roastery 93-101 Boat Harbour Drive, Urraween 4655 0438 275 723 misscocoas.com.au

Montville Coffee

Fortitude Roasters

4/42 Lawrence Drive, Nerang 4211 0499 098 692 cre8ivecoffee.com.au

Mifeia Coffee Roast Australia

Kadilly Coffee

10246 Kennedy Highway, Upper Barron 4883 0419 936 365 cratermountain.com.au

4/65 Manilla Street, East Brisbane 4169 0414 937 927 fortituderoasters.com

320 Fison Avenue East, Eagle Farm 4009 1800 637 567 merlo.com.au

Moda Aroma

4 Charlotte Court, Kalkie 4670 0402 092 953 kadilly.com.au

Crater Mountain Coffee

Merlo Coffee

18/109 West Burleigh Road, Burleigh Waters 4220 1300 52 55 99 joybeans.com.au

20 Ross Street, Newstead 4006 0467 377 856 fonzieabbott.com

East Australia Coffee Company

84 beanscenemag.com.au

7/3375 Pacific Highway, Slacks Creek 4127 0419 674 737 extractioncoffeeroasters.com.au

6/8 Finsbury Street, Newmarket 4051 07 3356 8887 iggyscoffee.com.au

129-133 Olsen Avenue, Labrador 4215 0428 798 185 firstfruits.coffee

Coffee Dominion

103 Bowen Road, Rosslea 4812 0456 773 786 coffeepresto.com.au

Extraction Coffee Roasters

Iggys Coffee

First Fruits Speciality Coffee

2b/4 Patricks Road, Arana Hills 4054 coffeebeansdelivered.com.au

Coffee Presto

32 Hutchinson Street, Burleigh Heads 4220 1300 324 111 essentialcoffee.com.au

27 Balaclava Street, Woolloongabba 4102 1800 232 671 coffeesupreme.com

3/471 Lytton Road, Morningside 4170 07 3108 8338 dramanti.com

3 Meenan Street, Garbutt, Townsville 4810 0417 636 629 coffeedominion.com.au

Essential Coffee

1/40 Technology Drive, Warana 4575 0403 473 282 kaicoffee.com

Kuhl-Cher Coffee 3/45 King Street, Bowen Hills 4006 0421 064 664 kuhlchercoffee.com.au

Latitude Coffee

2/28 Flinders Parade, North Lakes 4509 0400 501 890 latitudecoffee.com.au

Lincoln Coffee Roasters

2/15 Exeter Way, Caloundra 4551 0427 802 259 lincolncoffeeroasters.com.au

Little Cove Coffee Co

4/205 Weyba Road, Noosaville 4566 07 5440 5422 littlecovecoffee.com.au

Maleny Coffee

48 Teutoberg Avenue, Witta 4552 0409 874 267 malenycoffee.com.au

Mambo Coffee Roasters

2/127 Anderson Street, Cairns 4870 07 4032 4855 modaaroma.com 3/15 Packer Road, Baringa 4551 07 54785585 montvillecoffee.com.au

Neli Coffee

1-4/293 MacDonnell Road, Clontarf 4019 07 3284 9909 nelicoffee.com.au

North Queensland Gold Coffee

PO Box 1122, Mareeba 4880 07 4092 2785 nqgoldcoffee.com.au

O’GaBee Coffee Roastery Podium 1, 300 George Street, Brisbane 4000 0422 431 985 ogabee.com.au

Origin Espresso Port Douglas 21-23 Warner, Port douglas 4877 0484 275 305 originespressopd.com.au

Padre Coffee Noosa 10 Eenie Creek Road, Noosaville 4566 07 5474 2036 padrecoffee.com.au

Paradox Coffee Roasters

10 Beach Road, Surfers Paradisa 4217 1800 849 335 paradoxroasters.com

1 Allen Street, Moffat Beach 4551 0447 299 934 groundskeeperwillie.com

2/100 Sugar Road, Maroochydore 4558 1300 062 626 mambocoffee.com.au

Parallel Roasters

Hardyboys Coffee Company

Manna Beans

Passport Specialty Coffee

1151 Creek Road, Carindale 4108 0432 711 997 hardyboys.com.au

Hervey Bay Coffee 2/124 Beach Road, Urraween 4655 07 4124 2830 herveybaycoffee.com.au

2/4 Willingdon Street, Archerfield 4108 0400 733 033 mannabeans.com.au

Mantle & Moon

Level 18, Q&A Building, 141 Queen Street Mall, Brisbane 4001 mantlegroup.com

1/7 Indy Court, Carrara 4211 07 5538 2564 parallelroasters.com 49 Toombul Road, Northgate 4013 0423 005 050 passportcoffee.com.au

Pioneer Coffee Roastery 1-41 Pioneer Road, Yandina 4561 pioneercoffee.com.au

Supporting Excellence.

One Brew at a time.

SYDNEY | 02 9533 2693 Melbourne | 03 9462 5055 sales@cWE.COM.au www.coffeeworksexpress.com.au

Brands the Coffee Industry Trust

2024 ROASTERS DIRECTORY Premiato Coffee

6/179 Currumburra Road, Ashmore 4214 07 5539 1966 premiatocoffee.com.au

Primal Coffee Roasters

4/134 Evan Street, Mackay 4740 0406 338 554 primalcoffeeroasters.com

Q Roasters

44 Wolverhampton Street, Stafford 4053 07 3172 6878 qroasters.com.au

Ransom Coffee

Unit 29/170-182 Mayers Street, Manunda 4870 0402 275 552 ransomspecialtycoffee.com

Renegade Roasters

6/25 Michlin Street, Moorooka 4105 0468 674 103 renegaderoasters.com.au

Return Coffee Roasters PO Box 7115, Urangan 4655 0438 275 723 returncoffeeroasters.com

River City Coffee Roasters 5/30 Shore Street West, Ormiston 4160 0437 840 086 rivercitycoffee.com.au

Semi-Pro Coffee

8/75 Flinders Parade, North Lakes 4509 0411 814 432 semi-pro.cc

Seven Miles Coffee Roasters 27 Wylie Street, Toowoomba 4350 1300 132 507 sevenmiles.com.au

Silipo Coffee

9/54 Bailey Crescent, Southport 4215 0414 630 030 silipocoffee.com.au

Simply Beans Boutique Coffee Roasters B6 10-14 Compton Road, Underwood 4119 07 3208 2900 simplybeans.com.au

Sipping Duck Coffee Roasters 29 Johnston Street, Stratford 4870 07 4058 1958 sippingduck.com.au

Six of One Coffee Roasters 1a/279 Ruthven Street, Toowoomba 4350 0466 243 364 sixofone.com.au

Social Coffee

35 Ponzo Street, Cairns 4868 1300 076 242 socialcoffee.com.au

Solid Ground Gourmet Coffee Roasters

33 Oxford Street, Bulimba 4171 07 3899 6704 solidgroundcoffee.org

86 beanscenemag.com.au

Solitude Coffee Roasters

Tim Adams Specialty Coffee

Bean Revolution

De Groot Coffee Co

South Coast Coffee Co.

Vincenza Coffee

Big Shots Coffee

Five Senses Coffee

Sunshine Coast Coffee Roastery

4/40 Dacmar Road, Coolum Beach 4573 0499 482 949 solitude.coffee 15 Via Roma, Isle of Capri 4217 07 5592 0868 sccoffee.com.au

9 Machinery Avenue, Warana 4575 0407 742 183 timadams.net.au 14 Newspaper Place, Maroochydore 4558 07 5475 4332 vincenzacoffee.com.au

PO Box 3142, Rundle Mall 5000 0403 533 437 beanrevolution.com.au 1/57 O’Sullivan Beach Road, Lonsdale 5160 0402 189 235 bigshotscoffee.com.au

89 Hill Street, Port Elliot 5212 0404 442 722 degrootcoffeeco.com.au 143 Melbourne Street, North Adelaide 5006 08 9528 6200 fivesenses.com.au

White Whale Coffee Roasters BLK MRKT Coffee 2/4-16 Tingira Street, Cairns 4870 0429 170 398 whitewhalecoffee.com.au

Richmond Road, Adelaide 5037 0422 150 987 blkmrktcoffee.com

Fleurieu Roast

7 Page Street, Kunda Park 4556 07 5476 8400 coffeebeanroastery.com.au

Super Roast

Wolff Coffee Roasters

Boston Bean Coffee Company

Grind Roast Masters

Bricks & Mortar Coffee Co

Hark! Coffee Roasters

By 6 Coffee Roasters

Just Coffee – Adelaide Hills Coffee Roasting

655 Toohey Road, Brisbane 4107 0404 759 310 superroast.com.au

140 Gerler Road, Hendra 4011 wolffcoffeeroasters.com.au

Supreme Roasters

Killcoy Qld, Kilcoy 4515 yowiecoffee.com.au

2/5 Commerce Court, Yatala 4207 07 3801 8989 supremeroasters.com.au

Talo Coffee

Northview Street, Gold Coast 4127 0433 133 232 talocoffee.com.au

Tamborine Mountain Coffee Plantation

Yowie Coffee

Zarraffa’s Coffee

124 Distillery Road, Eagleby 4207 07 5500 0800 zarraffas.com

Zinc Coffee

3/10 Tombo Street, Capalaba, Brisbane 4157 0423 411 253 zinccoffee.com.au

122 Mortlock Terrace, Port Lincoln 5606 08 8683 5140 bostonbean.com.au 2a Wehl Street North, Mount Gambier 5290 08 7120 6926 bricksmortarcoffee.com.au

7 St James Drive, Littlehampton 5250 0400 340 388 by6coffeeroasters.com.au

Cafetal Coffee Co

SA

10 College Road, Kent Town 5067 0490 505 304 cafetalcoffeeco.com

1645 Coffee Roasters

Caffeine Dealers

30 Sunbeam Road, Glynde 5070 08 8365 6005 1645.com.au

45 Charles Street, Unley 5061 08 8338 0600 caffeinedealers.com.au

Altura Coffee

Charlie Black Coffee Co

253 Grange Road, Findon 5023 08 8244 8300 alturacoffee.com.au

18-22 Murray Street, Greenock 5360 0451 353 239 charlieblack.co

Aroma Fresh Coffee

Cibo Espresso Australia

362 North East Road, Klemzig 5087 08 2619699 aromafreshcoffee.com.au

36 South Road, Torrensville 5031 1300 722 585 ciboespresso.com.au

Arrosto Coffee

Cirelli Coffee Roasting Co

152 Eighteenth Street, Renmark 5341 0427 223 853 arrostocoffee.com.au

568-572 Port Road, Allenby Gardens 5009 0447 847 897 cirellicoffee.com.au

2/100 Sugar Road Maroochydore 4558 1300 645 533 thebushcoffeeco.com.au

b3 coffee

Coffee Bean Trading Company

The Coffee Roaster

Bar 9 Cafe & Coffee Roaster

64 Alpine Terrace, Tamborine Mountain 4211 0408 867 143 tamborinemountaincoffee.com.au

Tattooed Sailor Coffee Roasters

176 Newell Street, Cairns 4870 0420 901 414 tattooedsailor.com.au

Tavalon Tea

2/3 Enterprise Street, Molendinar 4214 1300 892 703 tavalon.com.au

That’s Whyld Coffee & Connections

8/43 Hillcrest Parade, Miami 4220 0400 232 909 thatswhyld.com.au

The Bush Coffee Co

1/7 Anthony Street, West End 4101 07 3999 8900 coffee.com.au

The Establishment Coffee

10/36-38 Newheath Drive, Arundel 4214 0479 159 549 establishmentcoffee.com.au

The Odyssey Coffee Roasters 55 Douglas Street, Milton 4064 0421 669 689 odysseycoffee.com.au

Those Little Voices

Main Street, Tambourine Mountain 4272 0423 785 250 thoselittlevoices.com.au

2/231 Main Road, Blackwood 5051 0421 830 020 b3coffee.com.au 100 Rundle Mall, Adelaide 5000 bar9.com.au

Barista Sista Beanery

29s Murray Street, Nuriootpa 5355 08 8562 2882 baristasistacoffee.com.au

Barossa Coffee Roasters

85 Krieg Road, Seppeltsfield 5355 08 8562 8652 barossacoffee.com

Bean Addiction

18-28 Tanunda Road, Nuriootpa 5355 0412 144 656 beanaddiction.com.au

1080 South Road, Edwardstown 5039 08 7282 7007 coffeebeantrading.com.au

CoffeeByRoss

124 Ashley Street, Underdale 5032 0416 383 172 coffeebyross.com.au

D’Angelo Coffee

35 Cawthorne Street, Thebarton 5031 08 8352 6313 dangelocoffee.com.au

Dal Mare Coffee Roastery 189 Main Road, McLaren Vale 5171 0437 199 383 dalmarecoffee.com.au

Dawn Patrol Coffee

402 Main Road, McLauren Vale 5159 0412 397 536 dawnpatrolcoffee.com.au

10/173 Port Road, Aldinga 5173 0407 826 478 fleurieuroast.com.au 4/61-65 Tapleys Hill Road, Hendon 5014 08 8447 7005 thegrind.com.au 57 Boothby Street, Panorama 5041 0478 121 171 harkcoffee.com.au

31 Cameron Road, Mount Barker 5251 0409 674 764 justcoffeesa.com.au

Kicco Coffee Roasters

1/54 Cottage Lane, Hackham 5163 08 8384 1150 kicco.com.au

KOM Coffee Roasters

449a Pulteney Street, Adelaide 5000 0490 505 304

La Crema Coffee Roasters 12 Denis Street, St Marys 5042 08 8299 0948 lacremacoffee.com.au

Mahalia Coffee

2 Flint Street, Robe 5276 1300 389 487 mahaliacoffee.com.au

Monastery Coffee 1/11 Petrova Avenue, Windsor Gardens 5087 08 8151 1335 monasterycoffee.com.au

Monjava Coffee

4 Boden Court, Windsor Gardens 5087 08 8334 8230 monjava.com.au

My Kingdom for a Horse Coffee

191 Wright Street, Adelaide 5000 08 8410 7408 mykingdomforahorse.com.au

Patio Coffee Roasters

217-219 Richmond Road, Richmond 5037 08 8463 1651 patiocoffee.com.au

Presstwood Coffee Roasters 1/1 Barrpowell Road, Welland 5007 08 8241 5733 presstwoodcoffeeroasters.com

Red Berry Espresso

2 L’Estrange Street, Glenside 5065 08 7120 2385 redberryespresso.com.au

SANREMOMACHINES.COM.AU

SINGLE BOILER GAME CHANGER.

2024 ROASTERS DIRECTORY Ricca Coffee Co

de Lacey Coffee Roasters

Tasmanian Organic Coffee Co Atypical Coffee 26b Roland Court, Sheffield 7306 0448 644 696 tasorganiccoffee.com

203 Rooks Road, Vermont 3133 0430 072 161 atypical.coffee

Brown Bag Coffee

Rio Coffee

Gioconda Coffee Roasters

The Beansmith

AU79

C4 Coffee

San Piero Coffee

Great Southern Coffee Company

Villino Coffee Roasters

Aussie Veterans Coffee Co

Canvas Town Coffee

Main Street, Moonah 7009 0429 964 490

30 Criterion Street, Hobart 7000 03 6231 0890 villino.com.au

Happy Farmer Organics

Zimmah Coffee Roasters

Axil Coffee Roasters

2 West Thebarton Road, Thebarton 5031 08 8234 0750 riccacoffee.com.au 22 Nelson Street, Stepney 5069 08 8362 3376 riocoffee.com.au 54 Commercial Street East, Mount Gambier 5290 0451 625 648 sanpierocoffeeroasters.com

Segafredo Zanetti Australia 3 Star Avevenue, Dudley Park 5008 1300 660 976 segafredo.com.au

Sicilia Coffee

821 Main North Road, Pooraka 5069 08 8262 2323 siciliacoffee.com.au

Simply Coffee

43a Rundle Street, Kent Town 5067 08 8363 9017 simplycoffee.com.au

Soul City Roasters 238c Brighton Road, Somerton Park 5044 0421 830 200 soulcityroasters.com

The Coffee Barun

132a Tolley Road, St Agnes 5097 08 8342 2428 thecoffeebarun.com.au

The Coffee Bean Shop 58-59/44-60 Gouger Street, Adelaide 5000 08 8410 2525 thecoffeebeanshop.com.au

The Difference Coffeehouse 2 West Thebarton Road, Thebarton 5031 08 8234 0750 differencecoffee.com.au

Two Fish Coffee

51 Arbury Park Road, Aldgate 5154 0417 089 532 twofishcoffee.com.au

Mclaren Vale Coffee

44 Goolwa Road, Middleton 5213 0412 112 139 mclarenvalecoffee.com.au

TAS

Cheeky Devil Coffee Roasters 229 Albion Heights Drive, Kingston 7050 0415 244 505 cheekydevilcoffee.com.au

Clique Coffee

6 Fleet Street, Moonah 7009 03 6274 1422 delaceycoffee.com.au

5 Rooke Street, Devonport 7310 0499 997 310 giocondacoffee.com.au

4 Sheppard Avenue, Hillwood 7252 0419 308 843 happyfarmerorganics.com

219b Murray Street, Hobart 7000 0455 655 377 zimmah.com.au

Infuse Coffee Roasters

VIC

46 Strahan Street, South Burnie 7320 0499 250 470 infusecoffee.com.au

Leaping Goat Coffee

2 Ferguson Drive, Quoiba 7307 0499 555 177 leapinggoatcoffee.com.au

Lottie Lane Coffee Roasters 10a Sunderland Street, Moonah 7009 0424 916 491 lottielanecoffeeroasters.com.au

Ludwig The Merchant

6/54 Browns Road, Kingston 7050 0419 630 117 tasmaniancoffee.com.au

Oomph! Tasmanian Gourmet Coffee 2/123 Mornington Road, Mornington 7018 03 6244 3079 oomphcoffee.com.au

PLCoffee Company 87 Port Hills Road, Bridport 7262 03 6356 0329 potluckcoffee.com.au

Ritual Coffee Roasters 6/31a Churchill Park Drive, Invermay 7248 03 6334 8743 ritualcoffee.com.au

South Roast Coffee

21 Smith Street, Nubeena 7187 0439 001 588 southroast.com.au

Sweetbrew Coffee Roasters 5/74-82 St John Street, Launceston 7250 03 6310 8555 bunacollective.com.au

TasCaffe Coffee Roasters

54 Browns Road, Sandy Bay 7006 0439 280 867 cliquecoffee.com.au

5/121 Gormanston Road, Derwent Park 7009 03 6273 1125 tascaffe.com.au

Coffee Plus

Tasmanian Coffee Roasters

308 Centrepoint Shopping Centre, Hobart 7000 03 6231 6737 coffeeplus.com.au

60 Lymington Road, Cygnet 7112 0416 246 137 thebeansmith.com.au

6/54 Browns Road, Kingston 7050 041 9117 502 tasmaniancoffee.com.au

#Tag Coffee – Specialty Roasters

9 Marshall Road, Airport West 3042 1300244151 hashtagcoffee.com.au

23 Degrees Coffee Roasters 1 Belrose Avenue, Cheltenham 3192 23degrees.com.au

36th Parallel Coffee Roasters 3 Dairy Drive, Coburg North 3058 03 9353 6300 36p.com.au

53 BEANS

Efron Street, Nunawading 3131 0416 726 786 53beans.com.au

A.Genovese & Sons 1/51 Moreland Road, Coburg East 3058 03 9383 3300 genovese.com.au

A+ Coffee Roasters

17-21 George Street, Blackburn 3130 03 9894 0444 AplusCoffee.com.au

Acoffee

30 Sackville Street, Collingwood 3066 03 9042 8746 acoffee.com.au

AESP Coffee

112 Lewis Road, Wantirna South 3152 aesp.com.au

AMANTI Gourmet Coffee 17-21 George Street, Blackburn 3130 1800 263 333 amanti.coffee

Amici Coffee

17-21 George Street, Blackburn 3130 03 9894 0444 amici-coffee.com

27-29 Nicholson Street, Abbotsford 3067 03 9429 0138 au79cafe.com.au 11/5-7 Paul Court, Dandenong 3175 03 8658 9320 aussieveteranscoffee.com 48 Lynch Street, Hawthorn 3122 03 9819 2645 axilcoffee.com.au

Bailey Coffee

20 Provost Street, North Melbourne 3051 0448 286 642 jbcoffee.com.au

Barth Lane Coffee

7 Eve Court, Golden Square 3550 0408 827 649 barthlanecoffee.com.au

Bean Alliance Group

25 Kurnai Avenue, Melbourne 3073 03 9474 5555 beanalliance.com.au

Beat Coffee

50 Gertz Avenue, Reservoir 3073 0434 891 668 beatcoffee.com.au

Bennetti Coffee Roasters 61 Henderson Road, Clayton 3168 03 9590 0828 bennetticoffeeroasters.com.au

Beraldo Coffee

104 Northern Road, Heidelberg West 3084 03 9458 1200 beraldocoffee.com.au

Bermuda Coffee Roasters

1/3 Corporate Terrace, Pakenham 3810 0455 777 128 bermudacoffee.com.au

Beyond Coffee

37 Wirraway Drive, Port Melbourne 3207 0415 899 138 drinkbeyond.com

Black Bag Roasters

41 Pauljoseph Way, Truganina 3029 1800 255 225 blackbagroasters.com.au

Black Velvet Espresso 4/136 Exhibition Street, Melbourne 3000 0404 811 896 blackvelvetcoffee.com.au

Blume Coffee Roasters

Homer St, Moonee Ponds 3039 03 9372 7911

2 Yarra Street, Abbotsford 3067 0404 485 675 blumecoffee.com

Astur Coffee

Brewhouse Coffee Roasters

Amore Coffee Roasters

52 Liston Avenue, Reservoir 3073 0422 728 203 asturcoffee.com.au

4b Roanoak Court, Bendigo 3550 1300 936 111 brewhouseroasters.com.au

Mill Road, Mount Beauty 3699 03 9088 9869 brownbagcoffee.com.au Graham Road, Clayton South 3169 03 9546 8558 c4coffee.com.au 162 Albert Road, South Melbourne 3205 0403 179 719 canvastowncoffee.com.au

Capra Coffee

110 Fyans Street, South Geelong 3220 1300 300 752 capracoffee.com.au

Carlini Coffee Company

37 Centre Way, Croydon South 3147 03 9761 4562 carlinicoffee.com

Cartel Coffee Roasters

19 Somerset Place, Melbourne 2000 03 5222 6115 coffeecartel.com.au

Chalk Coffee Roasters 1/11 Nevada Court, Hoppers Crossing 3029 03 9016 3131 chalkcoffee.com.au

Change Cofee

78 Railway Road, Blackburn 3130 0417 265 184 changecoffee.com.au

Charisma Coffee 13 Home Court, Smythesdale 3351 0401 017 224 charismacoffee.com.au

Chosen Bean

11a/1880 Ferntree Gully Road, Ferntree Gully 3156 03 9752 2489 chosenbean.com.au

Ciscos Coffee

106 Chapel Street, Windsor 3181 0412 336 799 ciscoscoffee.com.au

Clark St Coffee Roasters

18 Hewitt Street, Cheltenham 3192 03 9428 3229 clarkst.coffee

Clement Coffee

89/116 Cecil Street, South Melbourne 3205 0410 377 813 clementcoffee.com

Code Black Coffee Roasters 15-17 Weston Street, Brunswick, Melbourne 3056 03 9381 2330 codeblackcoffee.com.au

Coffea Coffee

519-521 Elizabeth Street, Melbourne 3000 03 9326 7388 coffeacoffee.com.au

88 beanscenemag.com.au

BeanSce

Coffee Basics

9 Walker Street, Castlemaine 3450 03 5470 6270 coffeebasics.com

Coffee Chakra

15 Mcgeehan Crescent, Myrtleford 3737 03 5751 5666 coffeechakra.com.au

Coffee for the People Roasting Co.

Coffee Supreme

28-36 Grosvenor Street, Abbotsford 3067 0424 009 706 coffeesupreme.com

Julius Meinl Australia

6 Edols Place, North Geelong 3215 0435 305 815 jmcoffee.com.au

Coffex Coffee Roasters

6 Northcote Street, Melbourne 3198 0417412733 cftproastingco.com.au

25 Kurnai Avenue, Reservoir 3073 03 9474 5555 coffex.com.au

Coffee Hit

Coffico Coffee

16-18 River Street, Richmond 3121 03 9840 7725 coffeehit.com.au

81-83 Charles Street, Coburg North 3058 03 9355 8883 cofficocoffee.com.au

Coffee Lab

Cofficurean Specialty Coffee

430 Rathdowne Street, Carlton North 3054 03 8545 1300 coffeelab.com.au

3/45 Manorvale Parade, Werribee 3030 0435 208 114 cofficurean.com.au

Coffee Max

16 Progress Street, Mornington 3931 03 5902 2786 commonfolkcoffee.com.au

742 Burke Road, Camberwell 3125 0412 222 445 coffeemax.com.au

Coffee MIO

811 High Street, Thornbury 3071 03 9484 0776 coffeemio.com.au

Coffee Physics

Hyland Street, Fyansford 3220 0455 541 747 coffeephysics.com.au

Commonfolk

Concept Roasting 30/30a Colbert Road, Campbellfield 3061 03 9357 9995

Constant Coffee Roasters 24/7-21 Newcastle Street, Newtown 3223 0497 389 856 constantcoffee.com.au

Contraband Coffee Traders 342a Albert Street, Brunswick 3056 0409 058 197 contrabandcoffeetraders.com

Core Roasters 14 Barkly Street, runswick East 3057 0401 468 528 coreroasters.cc

Cortado Coffee

23/327 Mansfield Street, Thornbury 3071 03 9484 9444 cortadocoffee.com.au

Cote Terra

17 Station Street, Oakleigh 3166 03 9569 4329 coteterra.com.au

Cottle Coffee

300 Coventry Street, South Melbourne 3205 03 9699 4700 cottlecoffee.com

Craftwork Roasting Co. 1/27 Peel Street, Eltham 3095 03 9424 0346 craftworkroasting.com.au

Criteria Coffee

37 Wirraway Drive, Port Melbourne 3207 0404 297 721 criteriacoffee.com

Dancing Goat Coffee Roasters

Rylston Court, Mount Eliza 3930 0448 264 070 dancinggoat.com.au

DC Specialty Coffee Roasters 203 Albion Street, Brunswick 3056 1300 382 253 dccoffee.com.au

Dark Horse Coffee Roasters

303 Exhibition Street, Melbourne 3000 03 8528 4622 darkhorsecoffeeroasters.com.au

Destination Coffee 20 Lachlan, Bulleen 3105 0418 359 524 destinationcoffee.com.au

Dimattina Coffee 219 Park Street, South Melbourne 3205 1800 346 288 dimattinacoffee.com.au

Dropbox Coffee 75 Whitby Street, Brunswick West 3055 0405 967 491 dropboxcoffee.com.au

Dukes Coffee Roasters

62 North Street, Richmond 3121 03 9417 5578 dukescoffee.com.au

El Parche Coffee Roasters 109 Harding Street, Coburg 3058 0426 874 179 elparche.com.au

Emporio Coffee

553 Burwood Road, Hawthorn 3122 03 9982 9935 emporiocoffee.com.au

Encounter Coffee Roaster

198 A’beckett Street, Melbourne 3000 0411 174 365

Enga Coffee Roasters

611 Main Road, Golden Point 3350 0428 342 081 engacoffee.com

Equilibrio Espresso Coffee Roasters

1/811 High Street, Thornbury 3071 equilibrioespresso.com.au

Equilibrium Master Roasters 279-281 Albert Street, Brunswick 3056 0405 748 010 eqmr.com.au

Espresso Elements 3b Roberna Street, Moorabbin 3189 03 9555 9599 espressoelements.com.au

Espresso Vivo

28 Assembly Drive, Tullamarine 3043 03 9335 4494 espressovivo.com.au

Eureka Coffee

332–334 St Georges Road, Fitzroy North 3068 eurekacoffee.com.au

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2024 ROASTERS DIRECTORY Evolve North

Industrial Road, Shepparton 3630 1800 999 905 evolvenorth.com.au

Fat Cat Coffee Roasters 33a Boolarra Avenue, Newborough 3825 fatcatcoffeeroasters.com

Fayale Coffee

58 Industrial Drive, Braeside 3195 0425 218 869 fayalecoffee.com.au

Griffiths Bros Coffee Roasters 10-11 Rosemary Court, Mulgrave 3170 03 8545 1300 griffithsbros.com.au

Grinders Coffee Roasters 50 Sparks Avenue, Fairfield 3078 grinderscoffee.com.au

Hallelujah Coffee

11a Viking Court, Cheltenham 3192 hallelujahcoffee.com.au

Fifth Element Coffee Roasters Hillbilly Coffee Roasters

Little Goat Coffee

Mr Sally

Little Rebel Coffee

Naked Espresso

3 Harker Street, Sunbury 3429 0426 296 717 littlegoatcoffee.com.au 22 Collins Road, Dromana 3936 0418 121 467 littlerebel.com.au

Little Things Coffee

78 Railway Road, Blackburn 3130 03 9894 1316 littlethingscoffee.com.au

Locale Espresso

105 Ainsworth Avenue, Chum Creek 3777 0423 228 762 fifthelementcoffee.com.au

3/36 Denham Road, Tyabb 3913 0431 819 838 hillbillycoffee.com.au

6/51 Moreland Road, Coburg 3058 1300 189 746 localeespresso.com.au

FireBean Coffee

Holla Coffee Roasters

284 Victoria Street, Richmond 3121 03 8394 3487 hollamelbourne.com.au

Madem Espresso Coffee Roasters

1 Halford Street, Castlemaine 3450 0499 937 529 firebeancoffee.com

First Crack Coffee Roasters 17-21 George Street, Blackburn 3130 1800 263 333 first-crack.coffee

Five Senses Coffee VIC

47 Taunton Drive, Cheltenham 3192 03 9239 6200 fivesenses.com.au

Four Beans Cafe & Roasting House

22 High Street, Northcote 3070 03 9482 2875 fourbeanscafe.com

Four Coffee Roasters

Wirraway Drive, Port Melbourne 3207 1300 109 491 fourcoffee.com.au

Genovese Coffee 1/51 Moreland Road, Coburg East 3058 03 9383 3300 genovese.com.au

Gigante Coffee

4 Plane Tree Avenue, Dingley Villagee 3172 03 9558 2007 gigante.com.au

Gravity Espresso

25 Kurnai Avenue, Reservoir 3073 03 9428 3226 gravityespresso.com.au

Great Divide Coffee

51 Lyell Street, Marysville 3779 0428 852 961 greatdividecoffee.com.au

Green Bean Roasters 74 Thomsons Road, Keilor Park 3042 0466 976 278 greenbeanroasters.com.au

Gridlock Coffee

8 Beatrice Avenue, Heidelberg West 3081 03 9459 9333 gridlockcoffee.com.au

90 beanscenemag.com.au

Unit 2/28 Assembly Drive, Tullamarine 3043 mrsally.com.au 6/273-275 Wickham Road, Moorabbin 3189 0411 773 559 nakedespressoco.com.au

Nectar Coffee Co

Banks Road, Eltham North 3095 0433 044 705 nectarcoffeeco.com.au

Negrita Coffee

338-340 Vic Street, Brunswick 3056 03 9380 4663 negrita.com.au

Niccolo

2b Victoria Parade, Wangaratta 3677 0437 776 369 mademespresso.com

57-59 Stephenson Street, Cremorne 3121 0432 473 004 niccolo.com.au

21 Embankment Drive, Mount Beauty 3699 03 5727 7500 honeybirdcoffee.com.au

MAKER Coffee Melbourne

Nomadi Coffee Roasters

Industry Beans

Map Coffee

Honeybird Coffee

70-76 Westgarth Street, Fitzroy 3065 03 9417 1034 industrybeans.com

Inglewood Coffee Roasters 23 Lionel Road, Melbourne 3149 03 9354 5559 inglewoodcoffeeroasters.com.au

47 North Street, Richmond 3121 03 9037 4065 makercoffee.com.au

620 Church Street, Richmond 3121 1800 239 438 mapcoffee.com.au

Market Lane Coffee

126 Weston St, Brunswick East 3057 03 9804 7434 marketlane.com.au

750 North Road, Ormond 3204 0405 592 435

Omar and the Marvellous Coffee Bird

124 Gardenvale Road, Gardenvale 3185 03 9596 4186 coffeebird.com.au

One Collective Group

81 Gawan Loop, Coburg North 3058 03 9017 4661 onecollectivegroup.com

Proud Mary Coffee Roasters 200 Wellington Street, Collingwood 3066 03 9417 5930 proudmarycoffee.com.au

Proximal Coffee 148-154 Main Street, Lilydale 3140 0433 080 382 proximalcoffee.com.au

Quists Coffee

166 Little Collins Street, Melbourne 3000 03 96501530 quistscoffee.com.au

Rafael’s Coffee

High Street, Woodend 3442 0457 866 125 rafaelscoffee.com.au

Ranges Coffee

14 Melba Avenue, Lilydale 3140 03 9738 7730 rangescoffee.com.au

Red Bean Coffee

121 Plenty Road, Preston 3072 0478 288 349 redbeancoffee.com.au

Regal Coffee Roasters 7/2-6 Independence Street, Moorabbin 3189 03 9113 6049 regalcoffeeroasters.com.au

Regional Roasting co Corporate Boulevard, Melbourne 3153 0406 534 774 regionalroastingco.com.au

Inkofe

Martin Street Coffee Roasters Origin Specialty Coffee 21 Martin Street, Blackwood 3458 0448 215 121 martinstreetcoffee.com

1 Patern Street, Highton 3216 03 5243 2792 origincoffee.com.au

Jasper Coffee

Mekoffee Roastery

Ottimo Coffee

14 Toorak, Yarra 3141 1300 688 466 ottimocoffee.com.au

30/30a Colbert Road, Campbellfield 3061 03 9357 9995 reverencecoffee.com.au

Melba Coffee

Padre Coffee

Revolution Roasters

Patricia Coffee Brewers

Roast 66 Specialty Coffee

26 Crawford Street, Braeside 3195 0414 613 362 inkofe.com Unit 3/260 Hoddle Street, Melbourne 3066 03 94161960 jaspercoffee.com

Just Fresh Roasted

PO Box 492, Ashburton 3147 03 9761 4562 justfreshroasted.com.au

Just Planet

37 Oshanassy Street, Sunbury 3429 03 9740 3106 justplanet.com.au

Karon Farm Coffee

5/10 Builders Close, Wendouree 3345 0493 431 705 karonfarmcoffee.com.au

Knight Mattingly Coffee Roasters

5 Milkman Way, Coburg North 3058 03 9354 8288 kmcr.com.au

81 Church Street, Richmond 3121 0468 479 679 mekoffee.com.au 12/41-43 Stephen Road, Dandenong South 3175 1300 263 522 melbacoffee.com.au

Melbourne Coffee Roasting Co

Unit 2, 18 Buch Avenue, Epping 3076 0403 646 805 melbournecoffeeroastingco.com

Melbourne Coffee Traders

Corporate Boulevard, Melbourne 3153 0406 534 774 melbournecoffeetraders.com.au

Mikro Coffee Roasters

3/57 Geelong Road, Torquay 3228 03 4241 2414 mikro.coffee

423 Lygon Street, Brunswick East 3057 07 5474 2036 padrecoffee.com.au Rear 493-495 Little Bourke Street, Melbourne 3000 03 9642 2237 patriciacoffee.com.au

Piccolo Coffee Roasters

Roast Art

Pillar Coffee Roasters

Roasters Inc.

Pixelbeans Coffee

Roasting Warehouse Specialty Coffee

58 Industrial Drive, Braeside 3195 0425 218 869 pillarcoffee.com.au

60 Albert Street, Preston 3072 1300 423 267 mocopan.com.au

12/981 Mountain Highway, Boronia 3155 0418 106 464 pixelbeanscoffee.com.au

Lets Do Coffee

Motobean Coffee Roasters

Project 281 Coffee Roasters

Barretta Road, Ravenhall 3023 1300 909 919 motobean.com.au

Roastery Lane, Melbourne 3000 0414 685 729 roast66.com.au 34/16 Dunstans Court, Thomastown 3074 0411 750 888 roastart.com.au

Mocopan

234 Pakenham Street, Echuca 3564 03 5482 4488 letsdocoffee.org

5/5 Speedwell Street, Somerville 3912 1800 844 955 revolutionroasters.com.au

743 Raglan Parade, Warrnambool 3280 03 5562 9392 piccolocoffee.com.au

Lavazza Australia

117 Church Street, Hawthorn 3122 1300 307171 lavazza.com.au

Reverence Coffee

281 Albert Street, Brunswick 3056 03 9080 6119 project281.com

16-18 Arundel Rd, Park Orchards 3114 0410 410 962

7-13 Marshall Road, Airport West 3042 03 9114 9858 roastingwarehouse.com.au

Rosso Roasting Co

3 Catalina Drive, Tullamarine 3043 03 9005 6912 rossoroastingco.com.au

Rubia Coffee

21 Alex Avenue, Moorabbin 3189 1300 889 829 rubia.com.au

Rumble Coffee Roasters

Thompson Street, Kensington 3031 03 7034 0271 rumblecoffee.com.au

Saazaa Coffee

8 Olive Grove, Ringwood 3134 03 9876 0578 saazaa.coffee

San Pedro Coffee

44 Killara Road, Campbellfield 3061 03 9416 2608 sanpedrocoffee.com.au

Sensory Lab Australia 2b/706 Lorimer Street, Port Melbourne 3207 03 9663 2317 sensorylab.com.au

Seven Seeds

7 Montefiore Street, Fairfield 3078 03 9347 8664 sevenseeds.com.au

Silva Coffee Roasters 3/21 Britannia Creek Road, Wesburn 3799 03 5967 2987 silvacoffee.com.au

Silva Yarra Valley Coffee Roasters

1/3400 Warburton Highway, Warburton 3799 silvacoffee.com.au

Sixpence Coffee

15 Wills Street, Bright 3741 0423 262 386 sixpencecoffee.com.au

Small Batch Roasting Co

St.Ali Coffee Roasters 2b/706 Lorimer Street, Port Melbourne 3207 03 9132 8960 stali.com.au

Stella Coffee

36-38 Sackville Street, Collingwood 3066 stella.coffee

Storehouse Roastery

1544 Mount Dandenong Tourist Road, Olinda 3788 03 8201 8991 storehouseroastery.com

Strada Coffee

Factory 4, 39 Essex Street, Pascoe Vale 3044 0424 138 078 stradacoffee.com.au

Streat Coffee

66 Cromwell Street, Collingwood 3066 03 9629 4222 streat.com.au

Surf Coast Coffee Roasters

21/17 Beacon Boulevard, Torquay 3228 03 4201 6005 surfcoastcoffeeroasters.com.au

Swig Coffee

The Sustainable Coffee Company

1/5 Rocklea Drive, Port Melbourne 3207 03 9681 8171 sustainablecoffeecompany.com.au

The Town Roaster

8 Market Street, Kyneton 3444 0475 302 880 thetownroaster.com.au

The Vine Coffee Roasters 445 Swanston St, Melbourne 3000 0422 816 551

Tin Man Coffee Roasters

6 Allenby Street, Coburg North 3058 03 9347 1277 tinmancoffeeroasters.com.au

Toxik Bean Small Batch Roasters

Ublend Coffee Roasters

78 Railway Road, Blackburn 3130 0438 128 832 symmetrycoffeeroasters.com.au

That Coffee Company

19/74 Thomas Road, Keilor Park 3042 0419 134 753 thatcoffeecompany.com.au

The Bean Cartel

25 Kurnai Avenue, Reservoir 3073 03 9474 5555 beanalliance.com.au

689 Mirboo North, Trafalgar South 3824 0488 913 137 southernaddictionscoffee.com.au

Unit 5, 39/43 Duerdin Street, Nottinghill 3168 1800 232 622 thebeancartel.com.au

Specialty Coffee Army

The Bean Pedlar

Sprout Coffee

The Blessed Bean Coffee Roasters

259 Commercial Road, Yarram 3971 0407 406 550 thebeanpedlar.com.au

3/2 South Street, Wodonga 3690 0405 816 563 theblessedbean.com.au

The Coffee Brewmasters

58/76 Stephenson Street, Cremorne 3121 squareonecoffee.com.au

2b 197 Champion Road, Williamstown 3016 03 9314 5111 thecoffeebrewmasters.com

St Remio Coffee

The Coffee Company

Gawan Loop, Coburg North 3058 03 9017 4661 stremiocoffee.com

18 Woorayl Street, Carnegie 3163 03 9569 6742 thestudiobeans.com.au

Symmetry Coffee Roasters

Southern Addictions Coffee

Square One Coffee Roasters

The Studio Beans Coffee Roasters

Glenample Place, Mernda 3754 0466 532 516 toxikbean.com

The Bean Alliance

7/173 Salmon Street, Port Melbourne 3207 1300 870 151 sproutcoffee.com.au

568 St Kilda Road, Melbourne 3000 03 9454 9012 thejazzcornercafe.com

Shady Creek Road, Yarragon 3823 03 5634 2716 swigcoffee.com.au

3-9 Little Howard Street, North Melbourne 3051 03 9326 6313 smallbatch.com.au

Glenample Place, Mernda 3754 0466 532 516 toxikbean.com

The Jazz Corner Cafe

260 Carlisle Street, Balaclava 3183 coffeecompany.com.au

Wide Open Road Coffee Roasters 274 Barkly Street, Brunswick 3056 0422 986 591 wideopenroad.com.au

Wild Timor Coffee

197 Langridge Street, Abbotsford 3067 0412 784 667 wildtimorcoffee.com

Williamstown Roasters 62 Albemarle Street, Williamstown 3016 0431 895 957 williamstownroasters.com

Yarra Coffee & Co 4/182 Main Street, Lilydale 3140 03 9739 5486 yarracoffee.com.au

Yield Specialty Coffee 587 Plenty Road, Preston 3072 0424 529 788 yieldspecialtycoffee.com.au

YourCoffee

203 Albion Street, Brunswick 3056 03 8560 0197 yourcoffee.com

Zest Specialty Coffee Roasters

3 Dairy Drive, Coburg North 3058 ublend.com.au

67 North Street, Richmond 3121 0429 034 370 zestcoffee.com.au

Undercover Roasters

WA

449 Victoria Street, Abbotsford 3067 1300 936 111 undercoverroasters.com.au

V5 Coffee

11/50-52 Malvern Street, Bayswater 3153 0402 166 031 v5coffee.com.au

Vacation Coffee

589 Little Breese Street, Brunswick 3056 0400 555 693 vacationcoffee.com.au

Darkstar Coffee Roasters 104 Frobisher Street Osborne Park, Perth 6017 08 6107 3539 darkstarcoffee.com.au

FiORi Coffee Roasters

FiORi Coffee, Middle Swan 6056 08 9374 8005 fioricoffee.com

Five Senses Coffee WA

Micro Lote Coffee

PO Box 496, Cottesloe 6911 0433 416 338 microlote.coffee

Pastel Coffee

9 Milford street, East Victoria Park 6101 0434 998 130 pastel.coffee

Pedretti Coffee

84 Eric Street, Cottesloe 6011 0412 120 114 pedretticoffee.com

PIQUE Coffee

48 Grantham Street, Wembley 6014 0402 134 772 pique.coffee

Singular Roasters

3/266 Rutland Avenue, Carlisle 6101 04167 666 88 singularroasters.com

Sparks Coffee Roasters

6/66 Geelong Court, Bibra Lake 6163 0439 919 351 sparkscoffeeroasters.com

Yahava KoffeeWorks Margaret River

2 Andrews Way, Margaret River 6285 08 9757 2900 yahava.com

NEW ZEALAND AUCKLAND

3 Beans Coffee Roasters

6a/90 Wellesley Street West, 1010 022 5991 556 3beans.co.nz

300 Espresso

195c Wairau Road, Wairau Valley 627 021 861 789 300espresso.co.nz

777 Espresso

21g Lorien Place, East Tamaki 2013 0800 456 994 777espresso.co.nz

5/3 Arkwright Road, Rockingham 6168 08 9528 6200 fivesenses.com.au

ACR Coffee Roasters

16–18 River Street, Richmond 3121 03 9421 5585 venezianocoffee.com.au

Giovanni Coffee

Altezano Brothers

McDowell Loop, Parkerville 6081 08 9248 1500 giovannicoffee.com.au

4b Edwin Street, Mount Eden 1024 09 630 0903 altezanobrothers.co.nz

Vertue Coffee Roasters

Grouch and Co Coffee Roasters

Altura Coffee Company

Jones & Co Coffee Roasters

Ark Coffee

Veneziano Coffee Roasters

425 Graham Street, Port Melbourne 3207 0438 960 444 vertuecoffee.com.au

Vito Coffee

17-21 George Street, Blackburn 3130 03 9894 0444 vito.coffee

White Owl Coffee

126 Main Street, Rutherglen 3685 0410 670 177 whiteowlcoffee.com.au

1/45 Mccoy Street, Myaree 6154 08 9319 8188 grouchandco.com 2/84 Callaway Street, Wangara 6065 08 6204 6312 jonescocoffee.com

Kaltiva Coffee Roasters

1/46 Conquest Way, Wangara 6065 0414 293 008 kaltiva.com.au

acrcoffeeroasters.com

23 Douglas Alexander Parade, Rosedale 632 09 448 1414 alturacoffee.co.nz

461-467 Lake Road, Takapuna 622 09 489 8488 arkcoffee.co.nz

Atlas Power Coffee

13/18 Airborne Road, Albany, North Shore 632 09 414 4667 atlaspowercoffee.co.nz

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2024 ROASTERS DIRECTORY Atomic Coffee Roasters 420c New North Road, Kingsland 1021 0800 286 642 atomiccoffee.co.nz

Avalanche Coffee

11 Westward Ho Road, Glen Eden 602 09 813 3566 avalanchecoffee.co.nz

Be Specialty Coffee Roasters 3-29 Enterprise Street, Birkenhead 626 09 444 2567 bespecialty.co.nz

Bethells Beanz Coffee Roasters 139 Bethells Road, Waitakere, Henderson 781 09 8107 278 bethellsbeanz.co.nz

Chiasso Coffee Roasters

20 Wynyard Street, Devonport 624 09 445 1816 chiasso.co.nz

Coffee & Tea Lovers

12e Amera Place, East Tamaki 2013 09 535 7303 coffeeandtealovers.co.nz

Coffee General

100 Hinemoa Street, Birkenhead 626 09 418 1815 coffeegeneral.co.nz

Coffee Supreme

376 Great North Road, Grey Lynn 1021 0800 937 627 coffeesupreme.com

Coffee Tech

23/9 Chonny Crescent, Manurewa 2102 09 215 9606 coffee-tech.co.nz

Columbus Coffee

2/100 Mayoral Drive 1010 0800 100 110 columbuscoffee.co.nz

Commom Good Coffee Northern

6 Morningside Drive, La Mesa 1025 commongoodcoffee.nz

D.K.D Espresso

47 Porana Road, Northshore 627 09 444 5940 dkdespresso.co.nz

Eighthirty Coffee Roasters 16 Anzac Avenue 1010 09 551 3236 eighthirty.com

Espresso Workshop Coffee Roasters

4/228 Orakei Road, Remuera 1050 09 375 1463 espressoworkshop.co.nz

Generosity Coffee

255 Hinemoa Street, Birkenhead 626 02 166 0969 generositycoffee.org.nz

Golden Bean Coffee

44a Finnerty Avenue, Howick 2014 02 1131 5380 goldenbean.co.nz

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Grounded Responsible Coffee Robert Harris 4 Link Drive, Wairau Valley 627 Coffee Roasters

Coffee Supreme

Handpicked Xoffee Roasters

Emporio Coffee

09 356 4625 groundedcoffee.co.nz

918 New North Road, Auckland 1025 02 1144 0897 handpickedcoffeenz.com

23 Allens Road, East Tamaki 2013 0800 423 267 robertharris.co.nz

Roma Coffee Roaster

35 Hopper Street, Mount Cook 6011 0800 937 627 coffeesupreme.com

250 Great South Road, Drury 2161 09 294 8360 romacoffee.co.nz

90 Abel Smith Street, Te Aro 6140 04 382 8116 emporio.co.nz

248-250 Marua Road, Mount Wellington 1051 09 570 1150 ignitecoffee.co.nz

Santos Coffee Roasters

Flight Coffee

77 Carlton Gore Road, Newmarket 1023 0800 500 008 santoscoffee.co.nz

30 Garrett Street, Te Aro 6011 02 7535 0883 flightcoffee.co.nz

Jacks Coffee

Segafredo Zanetti New Zealand

Good Fortune Coffee Co

Ignite Coffee

3/159 Marua Road, Mount Wellington 1051 02 161 5908 jackscoffee.co.nz

Jed’s Coffee Company

43 Crooks Road, East Tamaki 2013 0800 866 061 jedscoffee.co.nz

Karajoz

3 Virginia Avenue 1021 09 379 8090 karajoz.co.nz

K_kako Organic Coffee

9 Charles Street, Mount Eden 1024 09 379 2868 kokako.co.nz

Kowhai Coffee Roasters

21g Lorien Place, East Tamaki 2013 0800 456 994 kowhaicoffeeroasters.co.nz

Local Hero Coffee Works 1 Boundary Road, Hobsonville 616 0274 673 917 localherocoffeeworks.com

Matakana Coffee Roasters

2 Matakana Valley Road, Matakana 985 021 644 337 matakanacoffee.co.nz

Meebz Coffee Roasters 3 Milford Road, Milford O620 09 486 5650 meebz.co.nz

Millers Coffee

31 Cross Street, Newton 1010 09 356 7322 millerscoffee.co.nz

Monsoon Coffee Roasters 85 Wairau Road, Wairau Valley 627 09 444 2002 monsooncoffee.co.nz

Organic Hit Coffee 21g Lorien Place, East Tamaki 2013 0800 456 994 organichitcoffee.com

Red Rabbit Coffee Co

7 Faraday Street, Parnell 1052 021 161 6607 redrabbitcoffee.co.nz

Roast Co

3/159 Marua Road, Ellerslie 1051 09 601 9810 roastco.co.nz

1 Arthur Brown Place, Mount Wellington 1060 02 7492 5002 segafredo.co.nz

Society Coffee NZ

7/7 Dallan Place, Rosedale 632 09 476 6878 societycoffee.co.nz

The New Zealand Coffee Company

346 Church Street, Penrose 1010 09 302 0450 thenzcoffeeco.co.nz

Toasted Coffee Roasters 4 Link Drive, Wairau Valley 0627 09 966 6485 toasted.co.nz

UCC Coffee NZ

23 Allens Road, East Tamaki 2013 02 7431 6368 ucc-anz.com

Vibe Coffee Roasters 1/15 Porana Road, Wairau Valley 627 0800 652 701 vibecoffee.co.nz

Volt Espresso

29c Hannigan Drive, St Johns 1072 09 527 1764 voltespresso.co.nz

Weta Coffee

66b Morrin Road, St Johns 1072 02 142 8876 wetacoffee.co.nz

Your Local Coffee Roasters 173 Manukau Road, Pukekohe 2120 09 238 2520 yourlocalcoffeeroasters.co.nz

Zephyr Coffee Co

The Oasis, 19 Carbine Road, Mount Wellington 1060 0800 262 226 zephyrcoffee.co.nz WELLINGTON

Acme & Co

14 Jessie Street, Te Aro 6011 04 385 2263 acmeandco.co.nz

Caribbean Coffee Roasters 54 Cleveland Street, Brooklyn 6021 cafecaribe.co.nz

52 Fitzherbert Street, Petone 5012 02 7542 2203 goodfortunecoffee.co.nz

Hammerstone Coffee

95 Warspite Avenue, Porirua 5024 02 7967 1318 hammerstonecoffee.co.nz

Havana Coffee Works

Izon Coffee Roastery 20 Syd Bradley Road, Avonhead, Christchurch, Canterbury 8042 03 974 1360 izoncoffee.co.nz

Lyttelton Coffee Co

29 London Street, Lyttelton, Canterbury 8082 02 1750 555 lytteltoncoffeeco.co.nz

Prima Roastery

387 Brougham Street, Sydenham 8023 03 373 8180 primaroastery.co.nz

Ris’tretto Espresso 670 Barbadoes Street, St Albans 7402 02 7755 7361 ristretto.co.nz

Switch Espresso

163 Tory Street, Te Aro 6011 04 384 7041 havana.co.nz

4/25 Birmingham Drive, Middleton 8024 03 338 3530 switchespresso.co.nz

L’affare

The Naked Baker

27 College Street, Te Aro 6021 0800 523 3273 laffare.co.nz

Mojo Coffee

Shed 13/37 Customhouse Quay, Wellington 6011 0800 080 080 mojo.coffee

Ninety Six

1 Antilles Place, Grenada Village 6037 02 2187 1478 ninetysix.nz

Peoples Coffee

12 Constable Street, 6021 04 389 6777 peoplescoffee.co.nz

Revive Espresso

2 Lochy Street, Petone 5012 04 568 5300 revive-espresso.co.nz

Ripe Coffee Company Ltd 476 Jackson Street, Lower Hutt 5012 04 586 2245 ripecoffee.co.nz

CHRISTCHURCH

Coffee Worx Roastery Cafe 1/60 Hayton Road, Sockburn 8025 03 341 5040 coffeeworx.co.nz

Common Good Coffee Southern

7 Wise Street, Addington 8024 03 281 7818 commongoodcoffee.nz

Hummingbird Coffee

438 Selwyn Street, Addington, Canterbury 8140 0800 423 269 hummingbirdcoffee.com

142 Beach Road, North New Brighton 8083 03 382 3393 thenakedbaker.co.nz

Underground Coffee Company 190 Durham Street South, Christchurch Central, Canterbury 8011 03 353 0267 undergroundcoffee.co.nz

Vivace Espresso 387 Brougham Street, Sydenham 8011 0800 848 223 vivaceespresso.co.nz

OTHER REGIONS

Aoraki Coffee Roaster

Hampton Downs Motorsport Park, Waikato 3782 09 930 9207 aorakicoffee.co.nz

Arrosta Coffee Roasting Co. 216 John F Kennedy Drive, Palmerston North, Manawatu 4412 06 355 5010 arrostacoffee.co.nz

Aurum Coffee

1101 Heretaunga Street East, Hastings, Hawkes Bay 4122 06 873 5039 aurumcoffee.co.nz

Bay Espresso Coffee Company 304c Ellison Road, Hastings, Hawkes Bay 4130 021 903 920 bayespressocoffee.co.nz

C4 Coffee Co.

113 Fitzgerald Avenue, Christchurch, Canterbury 8011 c4coffee.co

Coffee Distributors

Firsthand Coffee

595 Halswell Junction Road, Christchurch, Canterbury 8042 02 727 97180 vice-espresso.co.nz

15 Joll Road, Havelock North, Hawke’s Bay 4130 06 650 4938 firsthand.coffee

CPR Coffee Co

Fixation Coffee Roasters

43 High Street, Blenheim, Marlborough 7201 03 577 7071 cprcoffee.co.nz

67 Willow Street, Tauranga, Bay of Plenty 3110 07 7578 8077 fixationcoffee.co.nz

Crafted Coffee Company

Fuel Espresso

121 Blenheim Road, Christchurch, Canterbury 8041 03 348 4833 craftedcoffeecompany.co.nz

23 Raiha Street, Elsdon, Porirua 5022 04 499 7733 fuelespresso.com

Crossbow Coffee Roasters 149b Salisbury Road, Richmond, Nelson/Malborough 7020 03 928 0240 crossbowcoffee.nz

Ebony Coffee Roasters

12/48 Tawn Place, Te Rapa, Hamilton 3200 0800 324 111 essentialcoffee.co.nz

Excelso Coffee Roasters

112 Third Avenue, West Tauranga, Bay of Plenty 3145 07 578 2832 excelso.co.nz

Fat Cat Coffee

693 Lake Kaniere Road, Hokitika, West Coast 7881 02 7474 2457 fatcatcoffee.co.nz

401 Grey Street, Hamilton, Waikato 3216 02 153 1308 greyroastingco.com

Havoc Coffee Roasters

208 Featherston Street, Palmerston North, Manawatu 4410 06 359 3300 ebonycoffee.co.nz

Essential Coffee

Grey Roasting Co.

306 Blueskin Road, Brunswick, Manawatu-Wanganui 4571 02 7464 2434 havoccoffee.co.nz

Hawthorne Coffee Roasters 23 Napier Roa, Havelock North, Hawkes Bay 4130 06 877 1113 hawthornecoffee.co.nz

IncaFé Organic Coffee 6 Cody Place, Waiwhakaio, New Plymouth 4312 06 759 1680 incafe.co.nz

Kawatiri Coffee Roasting Virgin Flat Road, Westport, West Coast 7866 02 2399 6607 kawatiri.coffee

King Coffee

20 Hampton Downs Road, Te Kauwhata, Waikato 3782 09 930 9207 kingcoffee.co.nz

La’vita Coffee

278 Rangitikei Street, Palmerston North 4410 02 173 3343 lavita.co.nz

Little Drum Coffee

4/22 MacDonald Street, Tauranga, Bay of Plenty 3116 02 1227 4787 littledrumcoffee.co.nz

Manaia Espresso

4 Walu Lane, Matapouri, Whangarei 173 02 7245 5013 manaia-espresso.co.nz

Origin Coffee Company

7 Wahanui Crescent, Otorohanga, Waikato 3900 07 873 8550 origincoffee.co.nz

Ozone Coffee Roasters 47a King Street, New Plymouth, Taranaki 4310 06 757 5404 ozonecoffee.co.nz

Perkatory Coffee

1 Ruapuke Road, Raglan, Waikato 3296 02 132 556 perkatoryroasters.com

Pomeroys Coffee & Tea Co 16 Elms Street, Stoke, Nelson 7011 03 546 6944 pomeroys.co.nz

Ritual Coffee Company 10 Maxwell Road, Blenheim Central, Marlborough 7201 02 7833 0169 ritualcoffee.co.nz

Roasted Addiqtion

476 Jackson Street, Petone, Lower Hutt 1025 09 309 9000 roastedaddiqtion.co.nz

Rocket Coffee Roasters 302 Barton Street, Hamilton Central, Waikato 3244 07 839 6422 rocketcoffee.co.nz

Rush Coffee RD5, Te Arai, Wellsford 975 09 431 5933 rushcoffee.co.nz

Sacred Grounds

The Strictly Coffee Company 137 Frederick Street, Dunedin, Otago 9016 03 477 9022 strictlycoffee.co.nz

Thirdeye Coffee Roasters 1 Austin Street, Napier, Hawkes Bay 4110 02 2416 5724 thirdeyecoffee.nz

Three Llamas Gourmet Coffee 65a Main North Road, Woodend, Canterbury 7610 03 310 0632 threellamascoffee.com

Tohora Coffee Co 19 York Street, Russell, Bay of Islands O202 02 140 3255

Vanguard Specialty Coffee Co

44 Nukuhau Street, Taupo 3378 027 330 8931 sacredgrounds.nz

49 Vogel Street, Dunedin, Otago 9016 03 477 9511 vanguardcoffee.co.nz

Strictly Coffee Roasters

Volcanic Coffee

137 Frederick Street, Dunedin, Otago 9016 03 477 9022 strictlycoffee.co.nz

Sublime Coffee Roasters 32 New Street, Nelson, Palmerston North 4410 05 0878 2546 sublimecoffeeroasters.co.nz

1/18 Totara Street, Taupo, Waikato 3330 02 132 2976 volcaniccoffee.co.nz

Yurt Coffee Roasting Co Albert Street, Palmerston North, Manawatu 4410 02 735 53097 yurtcoffee.co.nz

Join BeanScene’s 2025 Roasters Directory Did your roastery miss out on being included or you wish to update your roastery’s details?

Don’t miss the chance to be part of BeanScene’s 12th edition of the Roasters Directory in 2025.

The Roasters Directory is a valuable resource and purchasing guide for café owners, suppliers, and machine manufacturers as it features a comprehensive list of every roaster throughout Australia and New Zealand and is FREE and EASY to be a part off.

To update your details or to hear more about advertising in BeanScene and have your business seen and heard, please contact Adele Haywood: adele.haywood@primecreative.com.au via email or call 0403 500 544.

beanscenemag.com.au 93

THE WORLD’S DESTINATION FOR COFFEE EXHIBITION SPACES AVAILABLE BOOK NOW

20–22 MARCH 2025 Melbourne Convention and Exhibition Centre

internationalcoffeeexpo.com internationalcoffeeexpo@primecreative.com.au

NZSCA

Emma McDougall is the Communications and Administration Coordinator of the NZSCA.

New Zealand’s new Champ Emma McDougall shares highlights from the Aotearoa Latte Art Champs 2024 and chats to winner Bryan Rajeyya about his plans for next year’s World Championship.

W

hat an incredible weekend at the Aotearoa Latte Art Champs 2024. The event was filled with creativity, passion, and plenty of coffee.

Congratulations to Bryan Rajeyya from Grey Street Kitchen in Hamilton who is off to represent New Zealand at the World Latte Art Champs in Geneva, Switzerland, in 2025. Closely placed runner up went to Daniel Woodhouse of Grey Roasting Co in Hamilton, while John Huang of Demi-Urgos in Hamilton rounded out the top three.

A huge thank you to all the participants, judges, volunteers, sponsors, supporters, and, of course, the NZSCA who made this event unforgettable. Three-hundred days out from the worlds in Geneva, I chat to our champion, Bryan, about the lead up to the Champs, what he learnt, and any tips he has for newcomers.

Describe the moment you were first inspired by latte art.

I always thought Instagram videos of latte art were cool, but never thought too much of them. My first real moment of inspiration was when I first saw my manager at the time, Dennis, pour a single rosetta. It still inspires me to this day and I sometimes go back to his café to see him do it or watch a video I recorded on my phone. I remember thinking ‘this is what it means to be a master of your craft’. I think one of the marks of a great latte artist is how they can take a simple design and make it look next level.

Like getting a beginner instrumentalist and a virtuoso to play the same note – the difference is clear.

You’re riding an absolute roller coaster of emotions and we can see you’re going to be an incredible ambassador for Aotearoa.

Can you believe that you’ll be meeting some of your latte artist inspirations in Geneva?

Thank you, I am grateful for this

Left to right: Daniel Woodhouse, John Huang, and Bryan Rajeyya.

Image: NZSCA.

opportunity and, at the same time, I just want to have fun. If Um Paul [2016 World Barista Champion] is there the first thing I’ll sing to him is I believe I can Fly, as per his World Latte Art Championship routine.

He’s one of my biggest inspirations, along with LiangFan, Bala-Shao Sing Lin, and Victor Vu. I’d thank them all for inspiring me to pursue my passion.

I’ve seen you travel around New Zealand, often for more than four hours, to get to a throwdown. What is it about competing and seeing the community that motivates you?

Honestly, I love competing because it’s the best way to get better at your craft.

Everyone who competes comes out of the competition better than they were before.

And the thing is, latte art has no age limit.

If a 16-year-old can make it to the final in a throwdown, and a 20-year-old can be a World Latte Art Champion, anything is possible.

Any tips for someone starting out?

Setting goals are always good, like aiming to achieve a design or a number of designs by a certain time. Like any skill, the more

you do it the better you will be. Also don’t be afraid to ask or take on help from pros.

Latte art is an incredible skill for a barista.

Tell us about a breakthrough moment/skill you learnt along the way.

I guess it’s a skill within a skill, but I’d say learning how to free-pour, which later on I figured also helps reduce milk wastage.

I remember pouring my first bunny two and a half years ago. To free-pour, you need to know pretty much the exact amount of milk you will need to steam. Too much and your cup will overflow, too little and you will serve something that I’m not sure a customer would be super stoked to receive.

What are you looking forward to seeing in Geneva?

Beautiful sights, lovely people, and I’m hoping to try some nice food and coffee as well.

For more information on the New Zealand Specialty Coffee Association, or to join, visit nzsca.org

beanscenemag.com.au 95

N

CAFÉ SCENE

ALFA BAKEHOUSE 42 Anderson Street, Yarraville, Melbourne, Victoria, 3013 Open Monday to Friday 6am to 4pm, Saturday to Sunday 7am to 4pm

Chris says Alfa’s pastries and brunch dishes pair perfectly with the coffee.

“We’ve got a beautiful alfresco area next to the train station. It’s the perfect spot for people to meet and soak up the good weather,” he says.

“We’ve always been very community

Lavazza’s new Retreat blend is a real crowd-puller.

96 beanscenemag.com.au

focused and have aimed to be part of people’s everyday lives. I think we have achieved this by keeping our food and coffee modest but tasty.”

Chris says although the food menu of brunch plates and pastries is a draw, it’s the coffee that’s become the real crowd-puller.

After recently switching to Lavazza’s Retreat blend, which is part of the brand’s new Mosaic line, he says customer feedback has been great.

“We serve Retreat across both our stores and find it goes well both with and without milk. It’s got dark chocolate, walnut, and toffee notes, which make it very smooth and creamy,” he says.

“Our pastries complement the coffee, as do the brunch dishes. The eggs benedict, chilli scrambled eggs, and apple pie pancakes are always popular. The toffee and biscuit crumb sprinkled on top of the pancakes really brings out the chocolatey tones of the new blend.”

After more than 25 years in the business, Chris and George are planning their next moves and waiting for the right opportunity to further expand Alfa Bakehouse.

“We are ready to grow and are just waiting for the right opportunity. We would like to have more Alfa’s around town. We have never been more seamless in our operations and know exactly what we are doing. That’s why we feel like we can open a new store without tripping over our feet,” says Chris.

Images: Alfa Bakehouse.

At just 15 years old, brothers Chris and George Xanthis began their careers in hospitality working at their father’s Greek cake shop in Yarraville. Raised amid the hustle and bustle of the busy café, they fell in love with the industry and later embarked on their own business venture.

“My father opened the shop when we were in high school, so we started working there at weekends. The cakes were very popular and we soon started wholesaling them to Coles and Safeway. It all took off from there, but George and I started baking our own goods and went on to open Alfa Bakehouse,” says Chris.

The brothers wanted to provide a friendly, welcoming, and vibrant space for the Yarraville community: an opportunity for locals to step back from their busy lives and take refuge in the simple joy of catching up with family and friends.

“We love interacting with people. We get so much happiness from our customers coming into the café to enjoy a 10-minute chat and a good cup of coffee,” says Chris.

Alfa Bakehouse is surrounded by a canopy of Golden Elm trees where, on warm days, customers can enjoy their coffee and bakery spoils in the sun.

C4 COFFEE 113 Fitzgerald Avenue, Christchurch, New Zealand, 8011 Open Monday to Saturday 7am to 3pm

Jase and Claire Millar opened the PIQUE Coffee Bar in Wembley in 2023.

PIQUE COFFEE 48 Grantham Street, Wembley, Perth, Western Australia, 6014 Open Tuesday to Friday 7am to 3pm, Saturday 7am to 2pm

The café’s roastery enables customers to watch the process, giving them an immersive coffee experience. Image: C4 Coffee.

sourcing to brewing,” he says.

“Our café is built into the roastery, so we have a big glass window through which customers can watch the roasting process. It gives them a real in-depth experience.”

The C4 team roast up to 35 different coffees and offer a wide spectrum of serves.

“We like to provide a huge variety of coffees, for which we receive amazing feedback,” he says.

Alongside their focus on variety, Oliver and the team like to ensure the café is kitted out with the latest equipment.

“We all have a huge passion for innovation and technology in coffee. As a business, we have continued to focus on investing in our equipment partnerships with the likes of La Marzocco, Poursteady, and Loring to support the quality and evergrowing range of coffees we brew and serve” he says.

“The café will be coming up on 30 years soon, which is a huge milestone. For us right now, the focus remains on the coffee.

As the price of beans rises, we don’t want to compromise on quality and will remain transparent about our products.”

With a history of working on creative projects together, Jase and Claire Millar were seeking a new venture when they launched PIQUE Coffee online in 2021.

Formerly a musician, Jase cut his teeth in the coffee industry alongside key players such as St. Ali and Veneziano in Melbourne, and Mano a Mano in Perth. Establishing PIQUE was his chance to put his skills into action.

“Claire designed my album covers and tour posters. We’ve always had that kind of relationship where we bounce creative ideas off each other,” says Jase.

“After working in the coffee industry for over 10 years, we decided it was time to start roasting our own beans and create our own brand. We both love music and art, and we take any chance we can to infuse this into what we do – be it coffee blends, food, or design.”

With the roastery established and a string of wholesale customers, in 2023 the couple opened the PIQUE Coffee Bar, a cellar door with a difference, to showcase their offering and sell direct to the public.

Doing away with traditional equipment, they introduced Modbar technology and cold-brew taps, and established a menu of creations to surprise and delight visitors.

“With the design, we wanted to ensure we weren’t hiding behind a big coffee machine so we could maximise engagement with our customers,” says Jase.

“We’ve removed the physical barrier and our innovative Modbar set-up is a real conversation starter. We have instant interaction with people, which helps us build a community of curious coffee drinkers.”

At PIQUE, Jase and Claire encourage customers to sit at the bar and sample their creations, including a refreshingly different Coffee Cola, Nitro Black cold brew, and Nitro Oat latte on-tap.

“Our ultimate goal is to pique the interest of coffee lovers and to be more than just a caffeine fix,” he says.

PIQUE’s curved bar and tables encourage conversation.

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Images: Martin Callow.

There are many ways to contribute to a community: some volunteer, others keep the town tidy, and some do good deeds. For the team behind C4 Coffee, fuelling locals with their daily brew is how they give back to the people of Christchurch.

Operations Manager Oliver GriffithJones takes great satisfaction in what his family café and roasting business has achieved in its almost 30-year history.

“My father Guy Griffith-Jones started the business in 1996. It began as a café and then we started roasting our own coffee.

Our tagline is ‘beans, machines and all things coffee’, so we focus on everything from wholesale supply, retail equipment, and machines to crafting coffee at our own café,” he says.

According to Oliver, C4 Coffee has always focused on growing the specialty scene in the city, sourcing new and experiential coffees and providing an immersive experience for those who visit.

“We’re always looking where we can improve our quality, from roasting to

CAFÉ SCENE Farmers Daughter is a friendly spot to enjoy a cup of coffee and authentic Italian food.

Located on Yarralumla’s Bentham Street, a suburb known for its dining scene and Spanish and Italian influence, Farmers Daughter is a friendly spot to enjoy a cup of coffee and authentic Italian food.

Having started his hospitality career in his family’s Italian business, Owner Danny Tosolini wanted to create his own little slice of Italy in Australia’s capital city.

“We started trading in the late 1980s. In those days, Canberra was barren when it came to espresso, coffee, and focaccia. No one knew much about it, so we introduced these Italian foods and style of coffee,” says Danny.

“Tosolini was the name of the family business. We ran a group of cafés and restaurants from 1980 up to about 2015, and then went our separate ways.”

After deciding to remain in the café business, Danny saw Farmers Daughter for sale and took ownership in 2017. Determined to restore it to its full potential, he renovated the space to create a simple and humble café where locals could savour homemade food and relax with a quality coffee.

“Farmers Daughter was a project I took on with my wife after seeing the opportunity to bring it to its full potential as a café. Given my background in the hospitality sector, I saw 98 beanscenemag.com.au

potential in the area and decided to grow the concept,” he says.

The food menu is influenced by Danny’s Italian heritage and is often prepared by his mother, who loves to share her

Images: Farmers Daughter.

FARMERS DAUGHTER 27 Bentham Street, Yarralumla, Australian Capital Territory, 2600 Open Monday to Friday 6.30am to 2.15pm, Saturday to Sunday 7am to 2.15pm

traditional minestrone soup with Farmers Daughters’ customers.

“We keep our coffee and food simple and we have some old favourites on our menu.

Everyone raves about mum’s minestrone. It’s a Northern Italian recipe so it isn’t tomato based, instead it contains cauliflower leaves which she buys fresh from the market.

Customers love it because it’s tasty and hearty – the kind of soup that you can stick your spoon in and it stays upright,” he says.

Served alongside the traditional Italian food is a range of blends and single origins from Campos Coffee in Sydney.

“Our focus is always trying to pour the best coffee. We mainly use the Campos Superior blend, which is the most popular.

It has a smooth, bold, and full-bodied taste – it goes down well with our more serious coffee drinkers.”

Danny is currently on the lookout for further opportunities to expand the business but remains hesitant given the current economic climate. Despite this, he is still optimistic and is ready for when the opportunity arises.

“I have plans but it’s a very tough gig right now. The economy has impacted hospitality.

I’m hoping for better days and that there will be some good developments going on in the suburb that I can cash in on. Food is fashion and fashion changes, so I am taking my time in eyeing up my next move.”

Danny says the food menu is influenced by his Italian heritage and is often prepared by his mother.

ESPRESSO ENGINE 32 Turbot Street, Brisbane City, Queensland, 4000 Open Monday to Friday 5.45am to 3pm Run by Owner and Head Barista John Quinlan, Espresso Engine serves specialty coffee and signature sandwiches to the law and business professionals of Brisbane’s Santos Place.

John started his coffee career in his early twenties and quickly developed a taste for the industry while working at one of Merlo’s flagship stores in Brisbane City. This is where he witnessed the evolution of the area’s coffee culture.

“When I first started, Brisbane’s coffee culture was in its infancy,” says John.

“The craft of coffee wasn’t as refined as it is today, but I could see the shift towards premium café experiences and specialty beans. I treated coffee as a profession, and that’s what eventually led me to own Espresso Engine.”

John found the perfect spot on Turbot Street, amid the city’s busy barristers.

“Turbot Street is where all the legal heavy hitters meet. Every city has an area like this, where the pace is just a little quicker as people rush to get back to work. Time is money for the lawyers who visit, so we have

Espresso Engine serves specialty coffee and signature sandwiches to the law and business professionals of Brisbane’s Santos Place. Image: Espresso Engine.

made it our mission to deliver their morning coffee quickly and efficiently,” he says.

Operating in a 22-square-metre venue, John and team serve more than 1000 cups of coffee a day. John says the secret to Espresso Engine’s success is being good at making great coffee fast.

“We have finessed our operation to such a degree that the wait time is always less than five minutes,” he says.

When it came to selecting a blend to satisfy the area’s barristers, John tapped into his industry connections and reached out to his former colleagues at Merlo.

“What I love about Merlo coffee is

The individuality of the café is reflected in its coffee, which is roasted by sister company Red Cedar. Image: St. Blue Café.

ST. BLUE CAFÉ Shop 1/17 Elizabeth Bay Road, Elizabeth Bay, New South Wales, 2011 Open daily from 6am to 2pm When Hassan Mourad was struck down with a leg injury, little did he know that a few quiet days at home would spark inspiration to establish his own café.

“I was out of work for about a month and was pretty much stuck at home. I started developing the concept of the café just as something to do. I then came across the location online and it started to get more real.

I’d been managing cafés for other people for years, so it felt like it was time to go out on my own,” he says.

The café’s name and mascot of a blue

Saint Bernard was inspired by the mountain dog, which Hassan says encapsulates the idea of St. Blue through the common characteristics associated with the animal.

“The unique thing about St. Blue is that it’s a little hub in a very densely populated area and this is where the idea for our mascot came from. A Saint Bernard is a very loyal, hardworking breed that comes to rescue people, and in a sense that’s what we do.

We come and rescue people with our coffee every morning and set them up for the day.

We’re small, but we have a lot of personality,” he says.

The individuality of the café is also reflected in the coffee, which is roasted by sister company Red Cedar.

“Red Cedar is an Australian native tree

its smoothness—it’s not acidic. It has a rich, chocolatey flavour that’s absolutely packed with taste. It’s a crowd favourite and keeps customers coming back for more,” he says.

Experiencing huge bounce back post pandemic, John has expanded Espresso Engine to six different locations across the city and has no plans to stop anytime soon.

“We’re passionate about what we do and we do it well. We’re always on the lookout for the next great spot. With all the exciting new developments in Brisbane, I’m sure the right opportunity will come knocking soon,” he says. species and all our blends are named after Australian plants. We have Blue Gum, Honey Gem, Black Wattle, and Pink Hibiscus. We currently use Blue Gum in the café, which is a mix of Brazil, Colombia, and Tanzania,” he says.

“We picked these beans so the flavour profile delivered berry, caramel, and chocolate notes. I knew it was going to be used as a milk blend, so it had to be sweet without adding sugar while also being chocolatey and nutty.”

The food offering is centred around the customer, with the kitchen always open to customising orders to cater for individual tastes.

“We have quite a small space, so we have a one-page menu and a sandwich bar. A lot of the food is quick, but we love to use fresh, seasonal ingredients. For breakfast, our regulars love our smashed avo with bacon, egg rolls, and wraps,” says Hassan.

While St. Blue only opened in 2023, Hassan is already planning what’s next and is looking to develop his roasting business on a wholesale level.

“I’m happy with the café, but I would love to expand the roasting business. In terms of wholesale to other cafes, we have two offices that I already supply. It’s a small start, but I think the blends are very strong and could potentially compete against big brands. For the future, this is where my passion lies.” beanscenemag.com.au 99

ESPRESSO YOURSELF

Victor Vu of Ona Coffee Melbourne is the 2024 ASCA Australian Latte Art Champion.

Jungle fowl

Australian Latte Art Champion 2024 Victor Vu shares his jungle fowl design, part of the family of jungle-inspired pours he created for the World Latte Art Championships.

T

his funky jungle fowl design requires a steady hand and good skill in pouring rosettas. There are five rosettas in total in varying lengths, representing the bird’s feathers and neck.

Victor says this is one of his trickier designs as many of the rosettas and free pours are very close to each other. Perfectly texturised milk foam is the key to getting the jungle fowl right.

The Australian champ presented a series of jungle-inspired animals during the World Latte

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Art Championships in Copenhagen, Denmark, earlier this year. He tells BeanScene that he plans to compete in the national championships again in 2025 and is already working on the designs he will bring to the table.

“It was amazing to compete on the world stage and I want to give it another go next year.

I’m still undecided on my theme. You are allowed to present the same designs, so I’m not sure if the animals will make a return to the competition,” he says.

With the handle at three o’clock, from the top of the cup pour a 10-leaf rosetta down the right-hand side.

To the left of the first rosetta, pour an 8-leaf rosetta and then another 6-leaf rosetta to the left of the second, aligning all three rosettas at the bottom of the cup.

Turn the handle to four o’clock. From the base between the second and third rosettas, pour a small seven-leaf rosetta to meet the first rosetta.

Using the weight of the flow, from the top of the third rosetta drag a small curve and then form a five-leaf rosetta to join the bottom rosetta.

From the bottom of the first rosetta, drag the milk in a semi-circle to form the head and beak, with a small circle on top of the beak. Then create the wattle under the beak.

Still using the weight of the flow, use the dry foam to form the inner face and then the eye within.

Finally, add the comb on top of the head.

Images: Prime Creative Media.

Using a competition-size latte art cup, build you base until the cup is just under half full.

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GET TO KNOW

Serene Yu

Name:

Serene Yu

Nationality:

Hong Kong

Company:

Smay Coffee

Instagram:

@smaycoffee

Image: Australian Specialty Coffee Association.

The Australian Coffee in Good Spirits Champion on learning from the industry’s masters, breaking rules, and whether she’ll return to the competition.

Where and when was your first job in coffee?

Around 15 years ago, I worked at Bespoke Café in Hong Kong as an all-rounder. This sparked my interest in coffee and, after gaining more skills, I moved to a specialty coffee shop. There, my mentor Lok taught me about filter coffee and the differences between various origins and processing methods.

How did you get into roasting?

After university, I moved back to Australia to continue my coffee journey. In 2022, while working as a barista, I felt a strong desire to upskill in roasting coffee.

Before the pandemic, Bruno [Maiolo, President of the Australian Specialty Coffee Association] and I had met through judging competitions together. When the ASCA Central regional competition came to Sydney in 2022, I had the chance to reconnect with him. At the time, Bruno was about to undergo shoulder surgery and needed assistance. He offered me the opportunity to learn the practical skills of roasting. I was deeply grateful for the opportunity. After his recovery, in 2023 I went on to set up my own roastery, Smay Coffee Roasters.

What’s your favourite part about being a coffee roaster?

I love hearing how people experience my coffee. I really enjoy having the freedom to fine-tune each roast, experimenting with water and sugar to bring out the best flavour.

It’s especially rewarding when people appreciate a coffee that reflects my own taste. I aim to create a more developed roast, which contrasts with the current trend of lighter roasting. Even though my roasts might be slightly darker, they don’t come across as heavy or bitter. This approach helps home brewers enjoy an easier brewing experience and balanced taste.

What inspired you to compete in the Coffee in Good Spirits competition?

Patrick Rolf’s book, From Nerd to Pro: A Coffee Journey. His story shows how competitions can be a fantastic way to sharpen your skills, quickly gain a lot of knowledge, and meet incredible people.

Even though I didn’t have a bartending background, I picked up a lot about classic cocktails during my first year of competition in 2023. I learned that in the competition, coffee isn’t just about being perfectly extracted: it plays a supporting role in the cocktail.

In 2023, I lost marks for my second drink because I broke one of 102 beanscenemag.com.au

the rules. This motivated me to compete again this year as I wanted to see how much I could improve.

How did it feel to win the Australian championships?

I couldn’t believe it. I was so cautious not to break any rules and read them over and over in preparation.

Finding out I’d won was pretty stressful because it quickly dawned on me that I only had one month to prepare for the World Coffee in Good Spirits Competition in Denmark in June. I went out for drinks with the other competitors and judges to celebrate, but I couldn’t stop thinking about it. Thankfully, previous winners Danny Andrade and Danny Wilson were there and so generous with their advice.

What did you learn from competing on the world stage?

I learned a lot about logistics, like how to pack all your tools, equipment, and ingredients within the baggage limits and make sure nothing leaks.

More importantly, I learned the value of staying humble and being generous with my knowledge. I was truly grateful for the support and honest feedback I received from everyone in the coffee community before heading to Copenhagen.

Will you compete again?

Yes, but I haven’t decided when. Although the experience is rewarding, the process is also very stressful. That said, as soon as the World Championships were over I was already thinking about concepts for the next competition. Let’s wait and see.

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