Bean Scene December 2024 by Prime Creative Media

TOUCH 01 NITRO

MULTIFUNCTIONALITY AT ITS BEST

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

THE PLUG & PLAY SOLUTION

The TONE NITRO incorporates an integrated cooler and uses nitrogen from the air instead of high-pressure nitrogen cylinders to deliver maximum performance and space efﬁciency in the workplace. The addition of nitrogen enriches your beverages by giving them a smooth, velvety texture with a foamy surface no matter whether iced coffee/ tea or sophisticated cocktail creations. Nitro has a 5 liters plug & play canister and works in unison with Touch 01 to deliver a total solution that generates a wow factor.

Unleash the full potential of coffee and tea

TONE‘s powerful Touch 03 single serve brewer unleashes the full potential of coffee and tea at the touch of a button. The intelligent recipe development system enables 100% customization of coffee and tea beverages including the ability to vary product, volume, flow, strength, and temperature.

The Touch 03 offers controlled agitation, programmable flow rates, and detailed adjustment of pulse patterns at different stages of brewing (e.g. blooming-, turbulence-, development-).

The boilerless standalone brewing system sustainably channels brew water through a highly innovative heating element that eliminates the need for a traditional heating phase. The barista is empowered to easily adjust brew recipes to profile various coffee and tea beverages by varying temperature, brew time, and a host of other parameters.

The most revolutionary brewer on today‘s market has all the operational capability to take the modern brew bar to the next level.

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39 MAX CUI’S CHAMPIONSHIP GLORY

16 THE COFFEE PRICING CONUNDRUM

BeanScene investigates whether it's time to increase consumer coffee prices

21 KNOWLEDGE LEADER

Rio Coffee Founder Fulvio Pagani reveals how a game of soccer inspired his 60-year coffee career

24 BREWING CREATIVITY

Campos on blending art and coffee cultures

43 THE FUTURE OF AUSTRALIAN COFFEE

A new trial aims to boost the quality and output of Aussie farms

68 BUYER’S GUIDE

Find the best ready-to-drink beverages for your business

73 CAFÉ SCENE

Discover venues across Australia and New Zealand

78 GET TO KNOW

Meet Ziggy Varamulia, Founder of March Coffee Studio in Perth

Coffee community

28 SPOTLIGHTING BARISTA EXCELLENCE

Everything you need to know about new industry event 'Spro Pro

31 JOINING THE CARTEL

How working in a roastery warehouse helped one Dispatch Manager gain confidence

32 WHERE ART MEETS FLAVOUR

The partnership between a roaster and an artist that’s created a story for all the senses

34 THE PARTY STARTER

Meet MONIN’s new Melbourne brand ambassador

36 CALIFORNIA SOUL

Sycamore Group on scaling up in a challenging landscape

The new Aotearoa Barista Champion reveals how he keeps calm under pressure

Equipment and technology

48 ELEKTRAFYING HOSPITALITY

Coffee Machine Technologies introduces the new Elektra Evok espresso machine

50 RENEWED DESIGN, FAITHFUL AESTHETIC

La Pavoni on blending timeless design, innovation, and tradition

Industry insights

52 REBRANDING AN ICON

Veneziano Coffee Roasters reveals its latest brand evolution

54 RECIPE FOR PERFECTION

Franke on its technical solution to produce signature espresso profiles

56 HARVESTING STORIES

Why Australian consumers need to know the crop-to-cup journey

59 SERVING EDUCATION

The industry is hungry for knowledge and MICE is dishing up

Skills and education

60 GRINDER FINDER

How to pick the perfect grinder and keep it ticking

62 OAT LIKE A PRO

Pour flawless alt-milk latte art with Bonsoy

64 HOW TO USE THE XBLOOM STUDIO

Get the best from the new bean-to-cup brewer

66 ESPRESSO YOURSELF

Give Victor Vu’s howling wolf latte art design a whirl

GREAT COFFEE

BeanScene covershoot

572 Chapel Street, South Yarra, Victoria, 3141 camposcoffee.com

For the December issue, the BeanScene Coffee’s Melbourne flagship in South Yarra with talented photographer Charlie Kinross. With its dark-wood panelling, Campos-green upholstery, and brass finishings, the venue’s timeless interior was the perfect setting to shoot a classic drink.

According to Flagship Manager Rafael Lopes, Campos’ signature affogato is popular all year round, but it’s in summer that the orders roll in thick and fast. Belgian white chocolate ice cream provides the indulgent base upon which the roaster’s iconic Superior Blend espresso is lavished.

“Our Campos affogato is one of our signature drinks at the flagship, originally created by our founder Will Young. I’ve fallen in love with it since I first tried it almost seven years ago,” says Rafael.

“I love watching customers reactions trying it for the first time. The rich and strong espresso pairs beautifully with the white chocolate ice cream, creating a smooth and delicious drink.”

Using moulds, the team pre-freeze the ice cream into their signature spherical shape, adding a touch of theatre to the experience as the velvety espresso is poured over the top. Witnessing this in action, we knew that was the moment to capture in this edition’s cover image.

Despite the intimate size of the café and shooting during opening hours, photographer Charlie managed to capture an incredible set of shots.

“It’s always interesting shooting in an open café. We chose the quietest time, but people kept coming and I could taste why. We’d take a few shots, someone would need to walk through so we’d move our lighting, then put it back and keep shooting,” he says.

“From the moment we walked in, I knew we were going to get a nice capture. The background was perfect, all we needed to do was light it right and then let Rafael work his magic with the coffee.”

As well as serving affogato and other Campos favourites to the people of South Yarra, the Chapel Street venue is currently hosting an exhibition of the work of Eirian Chapman. The designer and illustrator is also the creative behind the brand’s latest Christmas packaging, which is being rolled out this month and is the focus of this issue’s cover story.

“At Campos, we love working with talented artists across a number of different projects, whether it be packaging design, barista uniforms, or limited-edition products,” says Sarah Ansell, Head of Marketing at Campos.

For more information, visit camposcoffee.com

CHIEF OPERATING OFFICER

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PUBLISHER

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MANAGING EDITOR

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EDITOR

Kathryn Lewis kathryn.lewis@primecreative.com.au

JOURNALIST

April Hawksworth april.hawksworth@primecreative.com.au

ART DIRECTOR/DESIGN

Daz Woolley

HEAD OF DESIGN

Blake Storey

BUSINESS DEVELOPMENT MANAGER Adele Haywood adele.haywood@primecreative.com.au

C LIENT SUCCESS TEAM LEADER

Janine Clements janine.clements@primecreative.com.au

PHOTOGRAPHY

Charlie Kinross

CONTRIBUTORS

Emma McDougall, Victor Vu

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A RTICLES

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.

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.

Campos Coffee

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.

Unlike Europe where the coffee industry winds down as the weather warms up, coffee is so ingrained in Australian culture that chilled brews are often as popular as their hot counterparts. As the temperature rises, consumers seek caffeinated refreshment in a wide range of pours – from cold brew and iced lattes to signature drinks and the classic affogato captured on the cover of this issue.

A summer to savour

per cent annually over the next five years. For venues without the means to produce cold coffee drinks in-house or those located in high-volume, fast-paced locations, RTDs can provide a valuable menu item that’s quick, convenient, and becoming increasingly popular.

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.

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The popularity of coffee year-round here is a result of the hard work of independent café owners and baristas who constantly pivot and innovate to offer their customers exactly what they want. While Aussies can’t claim to have invented the iced latte – that honour goes to the French military which, in 1840, is said to have devised a cold, sweetened coffee drink during the Battle of Mazagran in Algeria – chilled coffee has been served at cafés and sold at stores across the country for more than 50 years.

Research on industry trends suggest cold coffee drinks are becoming increasingly popular around the world, with younger generations driving the preference for chilled, sweetened beverages. Social media is playing a part in this shift, with signature drink creations going viral and catapulting venues into internet stardom. This online attention is attracting new consumers to the coffee market, who are spreading the word via their phones.

These creative innovations that start life on the bar of a café are being rolled out into retail in ready-to-drink (RTD) format. The market for these canned and bottled drinks is expected to grow by around 5

In this issue, we’ve curated some of the best RTD products on the market in the first edition of our Buyer’s Guide. The new feature is designed to save café owners research time and help them find the best products and services for their businesses.

With the recent volatility in the coffee market and much talk about the price of a cup of coffee, the business plans and profitability of cafés and roasters has been launched into the limelight. Rising coffee prices have attracted the attention of the mainstream media, with some platforms reporting a small coffee could soon cost $8.

In this edition, we dive into the subject to find out how roasters and café owners are navigating the issue. We speak to two café owners, one that’s raised their prices and another that hasn’t, to find out what led them to their decision and what the result has been. We also chat to Coffee Supreme CEO Andrew Low and Pablo & Rusty’s CEO Abdullah Ramay, who provide practical tips on increasing prices and discuss why the industry needs change.

Of course, pricing choices are a personal decision individual to each venue, yet café owners should be proud of what they offer and the incredible coffee community they’re part of.

Enjoy the issue.

KATHRYN LEWIS EDITOR

ART MEETS COFFEE

Piazza D’Oro teams up with artist Kiel Tillman at Laneway Café, Brisbane. Discover how art and coffee come together to create vibrant community connections.

Latest hospitality incomes revealed by ATO

Ever wondered how much the average barista earns? The taxable incomes of Australian baristas, café workers, and café or restaurant managers have been revealed in the latest figures from the Australian Tax Office (ATO).

Figures for the 2021-22 financial year show the average taxable income of Australian baristas was $30,465, and a café worker was $26,367, although the data does

not stipulate whether they’re employed in a full time, part time, or casual capacity. At management level in hospitality, a café or restaurant manager’s average taxable income was reportedly $54,449.

The overall average taxable income for

Allee Espresso takes top spot in CafeSmart 2024 fundraising

Allee Espresso in Warrnambool, Victoria, has been crowned the CafeSmart 2024 national fundraising champion, raising more than $4000 to support grassroots programs.

In recognition of its effort, and thanks to supporting sponsor CoffeeTools, CafeSmart has awarded the café an xBloom pourover brewer.

The final fundraising tally and grants announcement will be revealed in the coming weeks. The CafeSmart team say they are eager to share how funds will support vital grassroots projects across Australia.

“It’s always inspiring to see how the coffee industry’s efforts and enthusiasm during CafeSmart week translate into real change for our charity partners,” says Liz Bayrak, Campaign and Events Coordinator at StreetSmart.

“The immediate impact of the funds raised is so meaningful, and we owe it all to the incredible generosity of our cafés, roasters, sponsors, and supporters across the country.”

(28,512 female and 10,222 male). Breaking down the profession by gender, female baristas had an average taxable income of $29,543 (median $28,057). Their male counterparts’ taxable income was $33,036 (median $30,810).

La Marzocco launches customisation kits for Linea Mini

Italian manufacturer La Marzocco has unveiled a new line of customisation kits for its Linea Mini model of espresso machines.

Designed by product designer Stefano Della Pietra, the kits aim to enhance the espresso experience by “adding a touch of elegance and warmth” to the machines.

The kits are available in two finishes – maple and walnut – offering espresso enthusiasts a chance to personalise their brewing setup. It includes knobs, a group cap cover, a paddle, and a portafilter.

According to La Marzocco, the kits provide a “seamless and stylish upgrade for your Linea Mini” and is a “perfect touch for an espresso icon”.

The kits are compatible with Linea Mini machines that begin with the serial number ‘MI’. Customers are advised to check compatibility, as these custom parts will not fit models starting with ‘LM’.

However, La Marzocco says options for Linea Minis purchased prior to 2024 remain available.

RMIT study suggests Australian cafés could save thousands

A new Australian study of small to medium size cafés has found making small changes could prevent hundreds of tonnes of food waste while saving businesses thousands of dollars.

Creating shorter menus, ditching pie warmers, and normalising doggy bags are

among the top recommendations from the RMIT University study for End Food Waste Australia.

The researchers found food preparation and spoilage were the biggest culprits when it comes to both food and financial waste in café kitchens. Difficulty finding time to plan

and streamline menus and overproducing food were key drivers of waste and reduced profits.

Australia has the world’s largest cafe industry per capita outside of Europe and the country’s hospitality sector is responsible for more than 16 per cent of the nation’s food waste.

Lead researcher Professor Tania Lewis said the amount of food waste from cafés

“Up to 60 per cent of an average café’s bin is filled with food and we’re not just talking about peels and stems – it’s also edible, quality food,” she says.

Tania says cafés that adapt their menus to use in-season ingredients waste less food

“Fewer menu offerings make stock control easier, as does allowing ingredient substitution for meal components – like seasonal pesto, chutney, or jams. Cafés have small profit margins, so they really stand to win in a big way by reducing waste.”

Researchers found businesses could reduce food waste and costs by teaching staff skills such as reducing food trim and preservation processes like pickling, freezing, and dehydrating. Buying aesthetically imperfect produce directly from farmers could also be a major

Other recommendations include reducing plate and portion size and encouraging customers to take home unfinished food. The report also calls for further financial support for infrastructure, such as cool rooms and compost systems to help preserve and recycle food.

Image: La Marzocco.

IT professional wins World AeroPress Championship

In September, brewers from 60 countries battled it out in the World AeroPress Championship 2024 in Lisbon, Portugal.

After a full year of events crowning champions in 60 countries around the

world, George Stanica of Romania rose to the top to earn the title of World AeroPress Champion 2024. Runner up went to Sophan Nugraha of Indonesia and third place to Mahmoud Jamika of Egypt.

Campos launches new Lab Series coffee

Sydney roaster Campos has unveiled its new Coconuts coffee, the third release in its Lab Series of unique beans.

The limited-edition single origin follows the success of the company’s Peaches and Specialty Robusta coffees, which have been released as part of the series.

“Coconuts has been cultivated by Carlos Arcila at La Pradera farm. It is their series of experiments that introduce and showcase the flavour of the added fruit with unmissable intensity and clarity,” says Lloyd Thom, Campos Green Bean Buyer.

“This process was the result of the Arcila family looking for a sustainable solution to an overabundance of fruit in the local market during COVID-19 lockdowns.”

According to Campos, the use of coconut in the fermentation process elevates the flavours of the typically milder

More than 5000 competitors around the world took part in regional heats to crown national champions, who went on to compete in the world finals in Lisbon. According to organisers, new AeroPress World Champion George isn’t a coffee professional but a passionate home brewer who works in IT.

The World AeroPress Championship is a multi-round, elimination tournament. In each round, two or more competitors brew coffee simultaneously using an AeroPress coffee maker.

Competitors have five minutes to complete the process of preparing, brewing, and presenting their coffee.

A panel of judges conduct a blind taste-based evaluation of each coffee, making an assessment to determine the best brew.

On a synchronised count of three, judges point to their preferred coffee to decide the winner of that round.

Toby’s Estate opens Melbourne flagship

Following recent launches in Brisbane and Singapore, Toby’s Estate launched its first Melbourne flagship in Fitzroy in November 2024.

At the new venue, specialty enthusiasts can sample the Sydney roaster’s single origins, blends, and an extensive frozen coffee menu.

The new location joins existing Toby’s Estate flagships in Sydney, Brisbane, Singapore, the Middle East, Indonesia, and the Philippines. Each flagship store has a unique design to complement its local setting, yet all the venues share common threads that signify they’re part of the wider family.

Castillo variety. The coconut is added to the 72-hour dry fermentation process of the coffee, which is then pulped and left to

The Lab Series was launched to showcase “all things innovative, boundary bending, and educational in the world of

The coffees in the collection are selected to excite, inspire, confuse, challenge, and educate.

Peaches was the first coffee in the series, sourced from Santa Monica in Colombia. The coffee won a Best in Class Gold Medal at the Australian International Coffee Awards as well as a Gold Medal at the Golden Bean Awards.

Coconuts is available online on the Campos website, selected Campos partner cafés, and at Campos Flagship stores.

Image: Matthew Machanda for World AeroPress Championship.

Image: Toby’s Estate.

Image: Campos.

The coffee pricing conundrum

Volatile international markets have seen the price of green beans surge over the past year, yet the increase isn’t being reflected at cafés across Australia. Is it time for business owners to raise the price consumers pay for coffee?

The price of a cup of coffee in Australia has been a hot topic over the past few months. The debate has spilled over from inside the industry, seeping into national news and resulting in a series of alarming headlines, some suggesting that consumers might soon have to cough up $8 for a small coffee.

The widespread attention is the result of a surge in the coffee market in August 2024, which saw green bean prices spike to a 13-year high, with the average price of Arabica just under US$2.40 per pound. Unfortunately, this peak isn’t an anomaly but part of a steady rise that’s been creeping up since the start of the 2023/2024 coffee production year.

Dock No, Statistical Coordinator of the Statistics Section of the International Coffee Organization (ICO), says there are multiple contributing factors.

“The supply of Arabica around the world has been affected by a series of extreme weather events. The frosts experienced across Brazil in July 2021 have had a knockon effect, while Colombia has experienced about 13 months of continuous rain and Ethiopia is going through five years of drought,” he says.

“The price of Robusta has also been affected by a reduced supply, partly due to an increase in the change of land use in Vietnam. The feedback we’ve received is that it’s not just one crop that coffee is being replaced with. However, the demand for durian fruit from China has increased greatly over the past 10 years and we’ve seen a lot of farmers uprooting their coffee trees and replacing them with durian.”

shipping routes due to conflict in the Middle East means coffee demand now outstrips supply. As a result, the industry is more reliant on stocks that have built up, causing prices to increase.

RACE TO THE BOTTOM

Despite the steady rise in the cost of green beans over the past few years, the average price of a cup of coffee in Australia hasn’t seen much movement. Abdullah Ramay, CEO of Sydney-based roaster Pablo & Rusty’s, believes change is needed.

“For a long time, coffee prices haven’t moved in Australia and that’s not good for the industry,” he says.

“Putting aside the surge in green bean prices, inflation occurs every year, whether it’s 2 or 5 per cent. Each year wages, energy bills, and rents go up, but coffee prices aren’t budging and that’s a bad habit to be in.”

A report by Friendly Finance published

price of the same drink in countries with a comparable specialty coffee culture, Australia ranks as one of the cheapest. According to data from Pablo & Rusty’s, the average price of a small flat white in London is AU$6.96, in San Francisco AU$7.87, and in Basel AU$10.32.

“Prices are going up globally, but we’re not seeing that same pattern in Australia. In Sydney, for example, the price of a small flat white has stayed at around $4 to $4.50 for a long time,” he says.

“This has been a problem we’ve been talking about for years and the recent market prices have brought it into sharp focus. The current prices don’t add up when you’re considering a beverage that requires a barista to make it, using $40,000 worth of equipment, and sourcing high-quality specialty-grade beans. Compare this to something such as bubble teas, which cost around $6, and it simply doesn’t

something Andrew Low stresses when asked

Abdullah Ramay, CEO of Pablo & Rusty’s, says stagnant coffee prices at cafés aren’t good for the industry. Image: Pablo & Rusty’s.

You Galah Founder Tim McCloud (right) hasn’t raised coffee prices since launching two years ago. Image: You Galah.

how much cafés should be charging. As the CEO of Coffee Supreme, an international roaster operating out of Australia, New Zealand, and Japan, he strongly believes coffee is worth much more than the price of its ingredients.

“For almost any other food or drink product, it is selected based on the value of that product, the value of the brand, and how it makes the consumer feel. It is almost never chosen based on how much it costs to make,” he says.

“We scored an own goal in the coffee industry when we started talking about input costs and the price of green beans and now we’re attached to the commodity price.”

Andrew believes this focus on commodity pricing and reluctance to shift consumer prices is a threat to Australia’s coffee industry. He says rising costs across the board have seen profits for many café owners decreasing year-on-year, so much so that there’s often no margin left if anything goes wrong.

“We are at a critical juncture in the specialty coffee industry. If we want to support the diversity of small businesses and artisan roasters, we must increase prices,” he says.

“The alternative is decreasing quality,

decreasing farmer conditions, and going back to chains because they do this better. It’s a choose door A or B moment.”

ALL RISE

Both Abdullah and Andrew believe average coffee prices in Australia need to increase, but think some café owners are reluctant due to fear of losing customers or missing out to competitors.

“Café owners are afraid that they’ll lose customers, while consumers complain about the cost of their daily ritual, comparing it to making coffee at home,” says Andrew.

“Coffee isn’t just about the cost of green beans, milk, and labour. It’s about the service, craftsmanship, and sense of community. Yet, many café owners are stuck in a hand-to-mouth survival cycle, fearing that customers won’t pay more for better quality. This must change.”

Andrew suggests raising prices by 25c four times over the next 18 months, on the basis that small, incremental changes are received much better than one big increase.

Abdullah agrees that small, regular increases are the way forward. He reports that even an increase of $3 to $4 per kilogram of coffee results in around only 3c or 4c per cup for cafés, which is small compared to other costs.

“I think it’s healthy for us to use this as a time to say, ‘you know what? Cup prices should go up every year’. Costs are rising each year because of inflation, so café owners shouldn’t only raise their prices when a global event causes the market to surge,” he says.

“Adopting this method, like many other industries do, creates a much more mature coffee industry as a result.”

One of the anxiety-inducing elements of rising prices for some café owners is explaining the change to customers.

Andrew stresses that messaging shouldn’t focus on the cost of ingredients but the experience of the product instead.

“It’s not about explaining the cost of farming or labour as people get bored and turn off. Comparison is a great tool because what something is worth is a relative thing. I like to use simple examples, such as why am I OK paying $5 for a bottle of water, which costs about 40c to make, but I’m upset paying $5 for a coffee that’s hand-picked, processed, roasted, and brewed in front of you? It defies logic,” he says.

Abdullah adds that café owners shouldn’t sell themselves short and should be confident about their products and the experience they offer. He also says they should be prepared to lose a few customers.

Andrew Low, CEO of Coffee Supreme, recommends introducing small price increases regularly over a period of 18 months. Image: Coffee Supreme.

“If we asked consumers if they want good coffee at a slightly higher price or bad coffee at the same price, most customers would be happy to pay more. However, there will be some who favour value over quality and you have to accept that,” he says.

THEORY IN ACTION

One café that has taken this advice is Praise Joe in Newcastle, New South Wales. Owner Phil Gameson recently raised his coffee prices by 50c due to increasing inputs across the board.

“The cost of coffee beans, dairy, proteins, kitchen staples, fresh produce, and more has continued to rise over the past six months. For a small, family-run business, we couldn’t continue to absorb those increases,” he says.

“At first, we were scared to raise our prices, but in reality we had to do it to continue running our two venues. We did this across our whole menu, not just coffee.”

With a loyal local customer base, Phil says 99 per cent of Praise Joe’s customers were supportive of the change.

“People are starting to understand the

economic climate and that small businesses are doing it a bit tougher these days. I think the education coming from the media is a helpful tool that’s explaining why prices must rise to keep the doors open,” he says.

Another café owner who’s been carefully watching the market is Tim McCloud of You Galah in Dubbo, New South Wales. He acknowledges the market is generally difficult for café owners currently and that, despite rumblings of nationwide price increases over the past few years, there hasn’t been nearly as much movement as predicted.

“We haven’t increased our prices since we opened almost two years ago,” he says.

“However, when we started the business we were very confident we’d offer a highquality product, therefore we set our prices to reflect that. Our coffee was the most expensive in Dubbo, and only recently have other local cafés started increasing their prices to similar levels.”

Tim admits it was a bold move to immediately go in as the most expensive in the city, but says he has long been conscious that coffee prices in Australia, especially in

New South Wales, needed to rise.

“I knew it was going to be difficult to increase our prices after we opened, so thought it was best to start with something we were happy with, rather than getting six months to a year down the track and losing confidence from our community,” he says.

Since launching, he says only one or two customers have commented on his prices, which start at $5 for a small coffee, with an 80c surcharge for alternative milk.

“Because our community see the value of what we’re doing and the quality and care we put into their coffee, they see the value in what we charge,” he says.

“We’ve got no inclination at the moment to increase our prices, but we’ll see what happens in the future.”

Ultimately, the decision to increase prices is down to the individual café, its community, and its owner.

“Cafés are the backbone of Australian communities, but they are in dire need of support,” says Phil.

“Coffee is a great connector of people and we need to ensure we maintain our unique café culture.”

Praise Joe in New South Wales has recently increased its coffee prices. Image: Praise Joe.

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From pitch to cup

As Rio Coffee celebrates 60 years in business, Founder Fulvio Pagani reveals how his soccer skills led him to establish one of Australia’s pioneering coffee roasters.

Reaching 60 years in business is a significant milestone for any company, but to do so with the founder still at the helm is extraordinary. At 92 years old, Fulvio Pagani continues to be a presence at Rio Coffee’s headquarters in Adelaide most days, often including weekends, undertaking an assortment of tasks. From fixing espresso machines to making sales and even a spot of filing, he is still the life and soul of the South Australian roastery.

Three generations of the Pagani family now run the daily operations and see that

the five tonnes of coffee it roasts each week reaches its customers across the country. His granddaughter Emilia Pirone has recently taken over the role of Managing Director. Despite this, Fulvio has no plans to retire anytime soon.

“I’ll be 93 soon, but I’m not going to stop. I’m here from 9.30 every morning,” he says.

The nonagenarian has always been the kind of person who likes to keep busy.

For many years, he juggled running his growing coffee and import business with a professional soccer career, which saw him play for the Australian national team on 13

occasions. In fact, it was his love of soccer, which was instilled back home in northern Italy before emigrating to Australia in 1955, that originally led him into the world of coffee.

“I came to Australia for an adventure. In Italy, I was working at a textile mill as a loom turner and one day a friend and I were approached and told the industry in Australia was looking for skilled workers from Europe,” he says.

“The next day, we went to a meeting and had to sign a contract there and then that said we would stay in Australia for a

Images: Rio Coffee.

Rio Coffee Founder Fulvio Pagani was a pioneer of South Australia’s early coffee culture.

KNOWLEDGE LEADER

minimum of two years. Three months later, I was on my way.”

After 38 days at sea, mostly spent getting to know the 24 other Europeans he shared a bunk with and giving up smoking due to sea sickness, 21-year-old Fulvio arrived in Melbourne. He didn’t get a chance to explore the city but instead went straight to a camp for immigrants waiting to be allocated jobs.

“There wasn’t a lot to do there, but the camp had a soccer team, so for about 30 days we played a lot of games while we waited,” he says.

His first work placement was as a welder at a shipyard in Victoria, where a co-worker taught him English with a strong Scottish accent. He then relocated to Adelaide to work at a textile mill, where he also signed for Italian soccer team Juventus (now known as Adelaide City Football Club). One day, the President of the team approached Fulvio with an off-pitch opportunity.

“He ran an Italian import business, bringing goods such as pasta, tomatoes, and wine into the country. One day he said he wanted to start a coffee roasting company and asked what I thought of running it and being the face of the business,” he says.

The year was 1964 and coffee was predominantly a beverage of choice among

the immigrant communities, with most Australians still favouring tea. Fulvio says there were two or three people roasting coffee in South Australia at the time, but the industry was very small.

“Coffee was still new to Australians at this time, so it was mostly the Italians, Greeks, and Germans drinking it,” he says.

Fulvio decided to give it a go and Rio

machine. With no guidance on how to turn green beans into bronzed coffee, he started experimenting to produce the same kind of coffee he’d drank at home.

“It was a case of trial and error. Friends and family would often see smoke coming out of the shed and know it wasn’t going well,” he recalls.

“The merchant I bought green beans from was very helpful and slowly I learnt about roasting and blending. At first, I was roasting a lot of Brazilian beans sourced from Melbourne.”

As Fulvio’s roasting skills improved, he would deliver the beans to local businesses in his blue Volkswagen van, which would become an icon of the brand. The company began to take off and, alongside roasting, he started to import mineral water and other goods. He says much of its early success was due to his performance on the soccer field, which made him very popular among the local Italian community.

In the 1970s, once the business had outgrown the shed and moved to new premises in Norwood, he started importing espresso machines and distributing them to Rio Coffee’s growing customer base. Making trips back to Italy, he would scout out the most striking machines he could find to supply to his customers in Australia.

“The old machines were very popular. New machines would be released, but people wanted the vintage ones as they thought they were beautiful,” he says.

“At the time, most people in cafés here were drinking cappuccinos like in Italy. At home, they would use a percolator or stove top.”

It was in the 70s that he says coffee culture really started to take off in South Australia and since then the quality, machinery, and education around the craft has been on an upward trajectory.

Fulvio with his granddaughter Emilia Pirone who’s recently taken over as Managing Director.

In the 1960s, Fulvio would deliver coffee across Adelaide in his blue Volkswagen van.

“I remember getting together with a few of my Italian friends and driving from Adelaide to Darwin to provide clients with coffee, espresso machines, wines, and other Italian goods. On our way, we stopped in the outback to shoot kangaroo and other animals,” he recalls.

In 2003, with a loyal clientele of hospitality venues, the roastery moved to a 2500-square-metre facility in Stepney to expand its operations. Today, it employs more than 40 members of staff and offers wholesale, tailored, and black bag coffee services, as well as barista training, equipment sales and servicing, and artisan imported goods.

The Pagani family believe they are informed but not constrained by their long history in the industry, continuously evolving their offering to remain relevant in the contemporary market. Roasting bespoke blends for its customers has become the brand’s signature, with venues across the country serving freshly roasted beans from the Adelaide headquarters.

As Rio Coffee celebrates its 60th birthday in 2024, Fulvio reflects on how the company has evolved alongside Australia’s coffee scene.

“We have some very loyal customers, such as Chianti restaurant in Adelaide which we have supplied coffee to for more than 40 years,” he says.

“The key to our success has been our focus on quality and hospitality. I know the quality of my coffee is great because I’ve never had to add sugar. Providing great service is also essential – I always tell my family and staff that being a nice person is the most important thing.”

He admits that the market has become much more competitive in the 21st century, with around 200 roasters in the region today in comparison to the three when he started out. Yet, his experience on the pitch means he’s not afraid of some healthy competition.

“There are many more coffee roasters around now, but we are very proud of our product and are confident of the quality,” he says.

Following a busy year, Fulvio, his family, and the Rio Coffee team haven’t yet had the opportunity to mark the company’s sixth decade. Fulvio admits he’s not 100 per cent sure in which month he established the business, but they plan to celebrate in January 2025.

“I love working in the coffee industry,” he says.

“Coffee brings people together and I’m able to share a part of my Italian heritage with the community here in Australia.”

And, on the secret to a long and happy life, Fulvio has one simple answer: “Lots of good coffee and wine is my secret to getting to this age”.

“Friends and family would often see smoke coming out of the shed and know it wasn’t going well.”

Fulvio Pagani, Rio Coffee Founder

“Emotions are heightened, everyone’s buzzing from the coffee, and there’s just a touch of chaos.”

Eirian Chapman, illustrator and designer

Image: Charlie Kinross.

Brewing creativity

Campos Coffee on connecting with its local communities and using artistic channels to tell the stories of the people who

Campos collaborated with illustrator Eirian Chapman for its 2024 Christmas packaging. Image: Campos Coffee.

Her creative process starts with sketching designs by hand before moving to Adobe Illustrator to add colour. She ran her initial thoughts past the Campos team, who immediately loved her tongue-incheek characters.

“There’s a gingerbread man with a mullet, a labrador with a candy cane in its mouth, and a barista wearing a Santa apron,” she says.

“As it’s a Christmas table, there are also lots of food references, so I dived into some retro 1970s cookbooks for inspiration. There’s a flying pavlova, a cake with tinned pineapple slices, and some coffee-themed items such as a chocolate croissant and an

Christmases are like, and we hope that will happen in the cafés when baristas hand the cups to their customers,” says Sarah.

“Christmas in Australia is very different from many other places in the world, but we still often see images of snow-capped mountains and roaring fires. What we loved about Eirian’s ideas were how iconically Australian they were.”

ARTIST IN RESIDENCE

As part of the brand’s collaboration with Eirian, alongside the festive packaging Campos is showcasing her work at its South Yarra flagship café in Melbourne. The exhibition features a selection of her

it’s fun to try new mediums and get my art in front of more people.”

Eirian’s six-month artist residency runs until February 2025, when a new exhibition will be revealed. The Chapel Street venue has hosted local artwork since it was established in 2022, which is something Sarah says the brand hopes to do more of in the future.

“Our artist in residence program started in Chapel Street. When we were designing the space, we wanted it to be embedded in its local community – somewhere people can gather, connect, and feel inspired. The exhibition spaces are also made available for local creative groups to use,” she says.

ART MEETS ENVIRONMENT

While Campos partners with illustrators annually for its Christmas packaging, in early 2024 the brand teamed up with Australian botanical artist Adriana Picker to create a limited-edition native floral design. The artwork marked the roaster’s move to home-compostable takeaway cups, which replaced its industrially compostable cups, and was rolled out across its fleet of cafés and café partners.

The company acknowledges that the Australian Certified (AS 5810) Home Compostable takeaway cups aren’t the perfect solution, but says they are a step in the right direction.

The certification means the cups are suitable to dispose of in a well-managed home compost bin with the ideal compostable environment conditions.

“We are really proud to have taken this step. Every year, we see millions of Australians enjoying Campos in the iconic takeaway cup, so for us to be able to keep moving forward on our journey of becoming more sustainable as a brand is very important,” says Sarah.

Campos worked closely with supplier BioPak to be one of the first brands in the market to launch a product in-line with the new Australian certification standards when they were approved in early 2024.

“Cafés want to play a role in creating a more sustainable future. For us as a brand, it was important to help them on the journey and providing home compostable cups is one of the solutions,” she says.

“To mark the milestone, we partnered with Adriana who produced beautiful designs depicting native Australian flora.”

Sarah says that partnering with artists such as Eirian and Adriana is part of Campos’ ambition to share the stories of the people behind its products.

“The heart and soul of the brand is the people in the Campos community. Whether it’s our coffee farmers, sourcing team, roasters, baristas, or café partners, everyone

Eirian says the illustrations represent the chaos around the Christmas table. Image: Campos Coffee.

who touches the brand from crop to cup makes it what it is,” she says.

“Coffee is such an emotive, exciting industry to work in that everyone has amazing stories to tell – tales of passion, overcoming hardship, or just the dedication of the community. For a brand that owes its success to its people, being able to share those stories is really important.”

Last year, some of the Campos team travelled to Colombia to visit their producing partners. They witnessed firsthand the positive impact the roaster makes to the farmers’ lives and their families, which Sarah says was one of the most heartwarming experiences of her career.

“We left completely in awe of the people we met. The team visited specifically to connect and capture these stories because they’re incredibly inspiring,” she says.

“Through the images and videos we collected, we were able to share their stories with the people who drink their coffee and the baristas who prepare it. This material brings our sourcing principles to life and shares the positive impacts our café partners are having on the lives of those at origin.”

The team have more exciting collaborative projects and trips in the

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The Christmas packaging was launched in November and is available across the festive period. Image: Campos Coffee.

Spotlighting barista excellence

A new industry event with an embedded competition is launching for baristas who live and breathe the craft.

Tim Sweet, National Equipment Specialist at Sanremo Australia, has worked in coffee since he was 14. Embedded in the industry, he knows a thing or two about what it takes to make a great barista.

Leveraging his more than two decades worth of industry expertise, which includes stints on a coffee farm, Tim is complementing Australia’s barista competition scene with his own event designed to celebrate the profession.

‘Spro Pro will provide a platform for baristas to demonstrate their raw skill without having to worry about nerves.

“There are a lot of baristas, much like myself, who have a problem with nerves when they’re in a stage environment. I wanted to create a very comfortable opportunity for them to show off their skills,” says Tim.

“At competition level, I wanted to show who can make a challenging coffee and really highlight the skill and

knowledge level of the barista. I wanted to create a competition that was a relatable representation of the profession and, most importantly, accessible to all.”

After trialling the event with much success in Los Angeles in the United States, Tim is bringing ‘Spro Pro to Stitch Coffee Roasters in Alexandria, Sydney, on 13 December – with Melbourne and Brisbane legs in the pipeline.

The concept has been percolating in Tim’s mind for nearly a decade. He floated the idea with Barista Group founder Joe Chalhoub, who helped fine tune the event and has come on board as its primary sponsor. As part of the partnership, the barista equipment provider will supply an Etzmax precision gravimetric grinder, DiFluid refractometer, and The Force Tamper to the first-place winner.

“We have talked at length about the industry over many years. Joe and I have a lot of synergy with our theories, ideas, and philosophies of coffee and what we

wanted to do with the event,” says Tim.

‘Spro Pro has been designed to be a social activity, with its core aim to connect consumers to the industry and grow their appreciation for baristas’ craft. To encourage people to engage, Tim has created an almost party-like vibe and a range of offbeat activities.

“There’s no entry fee to get in –everyone is invited. It’s going to be an open community event with a live band and DJ. There’s also going to be a tattoo artist on site.”

As well as celebrating the skill of the barista, Tim says ‘Spro Pro is also dedicated to the community, with proceeds going to charity Youth off the Streets. All vendors are encouraged to donate a portion of their takings from the night to the charity that supports young people in need.

Part of the charity’s output is encouraging people from troubled or disadvantaged backgrounds to seek and pursue careers in coffee.

‘Spro Pro will provide a platform for baristas to demonstrate their raw skill without having to worry about nerves.

Images: Tim Sweet.

“There are no gates of entry at the event and there’s no ticketing. Baristas don’t have to pay anything to compete. Everyone who attends is contributing to a great cause –whether they’re purchasing drinks, enjoying food, or getting a tattoo,” he says.

“The idea is that everybody who turns up has a very enjoyable time and gives back to the community in more ways than one. It’s a way to really connect the consumer to the industry, but also challenge preexisting and emerging theories of extraction without bias, where taste is the only thing that matters.”

To make ‘Spro Pro stand out from other coffee competitions, Tim has shaken up the traditional format. Four judges, comprising two people from the industry and two people from outside the industry, will judge the coffees from a consumer perspective.

“Some judges are going to be people that have 10 years of experience in the industry, and some will be people that walked in off the street,” he says.

“They’re going to be judging the coffee purely from an extraction point of view – from how a consumer would assess a coffee. Everybody has to work with the same product and the first round is going to be a coffee that no one’s going to know about. There’s no information provided.”

The coffee will be a single origin and competitors will have to dial it in to taste good as an espresso.

The second round, according to Tim, will be a little more challenging as competitors must use oat milk and a provided coffee blend to make a latte.

During judging, competitor names will remain private and the coffee scored based on the final product alone. Moreover, competitors will be awarded points so they’re not competing against anyone directly.

Tim says this approach to judging and scoring was developed to make it fair and equitable based on feedback from those who took part in the first competition in LA.

“We’ve created a system where it’s impossible to fluke a result and win. Each round, the four judges access the coffee based on points. However, the highest and the lowest score will be removed from judging and the competitor’s final score will be the average of the two middle scores.”

As there’s no real quantifiable measure for extraction, giving the winner the recognition and a platform to be able to speak and educate others on their craft is critical, according to Tim.

“I think giving the winner a platform will elevate the barista field. Whoever’s going to win this competition is going to be very talented and knowledgeable in

extraction and they should have an elevated platform to be able to give advice and educate,” he says.

“This is even valuable to competitors that might be knocked out in the first or second rounds. The feedback from the judges can be translated into creating a better coffee and consumer experience. All competitors are going to get something out of the event.”

the champions from Australia’s East Coast go head-to-head in a grand finale.

Above all, Tim hopes ‘Spro Pro will form a connection between the consumer and the barista.

“The event will spotlight baristas who have dedicated their life or career to being a working barista and is a great way to bring the industry and consumers together.”

Like its US counterpart, ‘Spro Pro has been designed with a party-like vibe and a range of off-beat activities.

AJoining the Cartel

Lily Rice, Dispatch Manager at The Bean Cartel, reveals how working in a roastery warehouse has helped her gain confidence and come out of her box.

fter working in childcare for many years and looking after up to 120 kids at one time, Lily Rice is unfazed by a seemingly endless list of orders to be fulfilled.

As the Dispatch Manager of The Bean Cartel, she’s responsible for a small team of packers and the hundreds of orders that pass through the Melbourne specialty roaster’s warehouse each week. Despite the company’s steady growth over the past few years and a move to a larger factory space to supply its expanding customer base, Lily doesn’t let the increased pace get to her.

“Before I joined the coffee industry, I would look after big groups of children before and after school, which came with a lot of responsibility. I think the pressure of that job gave me great baseline skills in not letting myself get too stressed in situations that can be controlled,” she says.

“Caring for children is often about multitasking and that’s a huge part of my role now. When I first started at The Bean Cartel, I was packing boxes and found the best way to manage my workflow was by breaking tasks down into simple steps. As I’ve progressed through the business, I’ve kept this up and it’s been hugely beneficial.”

Not coming from a coffee background, in 2018 Lily was thrown into the role almost by chance. As the business was gaining momentum, roaster Alan Chan needed an extra pair of hands to pack so he could focus on roasting. With her brother already helping out, she started packing boxes between her childcare shifts.

“I worked early mornings and late afternoons with kids, so I found packing between that very calming. Of course, in the warehouse you must be focused on what you’re doing to ensure everything is correct, but the methodical nature of the job makes it almost relaxing,” she says.

The warehouse can often be a maledominated environment, but Lily didn’t mind being the first female working on the floor at The Bean Cartel. In the past few years, the team has diversified with more women joining the crew, which she says has added to the welcoming, family feel of the business.

“The team are hugely supportive and we’re all very close,” Lily says.

“We look out for each other and help where we can, and that’s helped me build my confidence. As I’ve taken on more responsibilities, I’ve been able to develop

my skills and then pass on what I’ve learnt to new members of the team, which is rewarding.”

As part of its ambition to create the best possible workplace for its staff, The Bean Cartel has been working with a Culture and Wellbeing Coach. The initial focus of these sessions has been improving communication between the team.

“My biggest takeaway from the sessions has been learning which communication styles work for different colleagues,” says Lily.

“Take instructions, for example. If you’re trying to explain something to someone and keep doing it the same way but it’s not working, you need to step back and rethink. Find out what the roadblock is and consider a different approach – it’s often not the same

way you might handle instructions.”

Another skill set Lily has recently acquired is roasting. After doing a onemonth crash course with Alan, she took on the roasting duties while the roaster had some time off.

“Like being a dispatch manager, there’s a lot of multitasking involved in being a roaster. While focusing on the current batch, you also have to start loading the next screen ready to drop, so I think my organisational skills came in handy,” she says.

“I enjoyed my short stint as a roaster, so perhaps I’ll explore that in the future, but for now I really love what I do and being part of The Bean Cartel family.”

For more information, visit thebeancartel.com.au

Image: The Bean Cartel.

Dispatch Manager Lily Rice (left) recently had a crash course in roasting from roaster Alan Chan.

Where art meets flavour

A partnership between a coffee roaster, a café, and an artist has created a story for all the senses – and a conversation starter for the customers of Laneway Bagels in Brisbane.

For the people of Brisbane’s Fortitude Valley, Laneway Bagels is more than just a café: it’s a vibrant hub where food, art, and community intersect. Nestled in a bustling shopping precinct, the hole-in-the-wall venue is on a mission to elevate the coffee and bagel experience.

The café has recently been splashed with fun and colour, thanks to a vibrant mural created in collaboration with coffee partners Piazza D’Oro that’s bringing new energy into the space. The transformation has been brought to life by Kiel Tillman, a local artist and Creative Director of Pennybridge Creative, as part of the coffee roaster’s artfocused project to inspire Australians as they pick up their morning coffee.

Now the venue, once known for its classic, New York-style bagels, has become a place where customers can find inspiration while savouring their morning coffee and bagel.

Dylan Counsel, who owned Laneway Bagels at the time the mural was created,

says the atmosphere is inviting and infused with creativity and a sense of community. He says the artwork adds to ambience of the street, lined with trees and an array of boutique fashion and food outlets.

“There’s a sense of charm here that draws people in. The aesthetic of the street adds to the café’s appeal,” he says.

Now, Laneway Bagels is under the leadership of Lauren Shoebridge who says the café is a direct reflection of her values with the mural directly influencing her decision to take over the reins.

“Kiel’s mural perfectly reflects my happy, positive personality as it brings brightness and warmth to the café. I hope it makes customers feel uplifted and welcomed,” she says.

The mural is more than just decoration. It symbolises the partnership between Laneway Bagels and Piazza D’Oro, a longtime and trusted partner of the café.

According to Dylan, much of the success of the café can be attributed to the support of Piazza D’Oro. When first choosing a

roaster, he says going with the Sydney-based brand was a no-brainer.

To meet the expectations of a discerning clientele, Dylan sought a variety of blends, and Piazza D’Oro delivered.

“First and foremost, we chose Piazza D’Oro for the quality of their coffee,” he says. “We selected their Mezzo and Dolce blends, and the flavour and quality have been remarkable.”

But it wasn’t just the coffee that captured Dylan’s attention – the tailored service provided by Piazza D’Oro was the cherry on top.

“Their representative, Emanuel, came in regularly to check on how we were doing and offered practical ideas for improvement. That kind of genuine service builds trust, which was essential for us,” says Dylan.

In the coffee business, consistency is key, and Dylan found that Piazza D’Oro excelled in this area as well.

“They provided us with top-notch equipment, from coffee machines to grinders. This made a huge difference in

Laneway Bagels has been splashed with fun and colour, thanks to a collaboration with Piazza D’Oro.

Images: Piazza D’Oro.

ensuring our coffee remains consistent,” he says.

Similarly, Lauren says Piazza D’Oro, has supported her ideas and aspirations for Laneway Bagels.

“Their encouragement has been especially valuable and has given me the confidence to grow the café into something special,” she says.

Perhaps one of the most distinctive aspects of the partnership is the roaster’s collaborative approach to marketing.

“The team didn’t stop at supplying us, they came to the table with a marketing strategy tailored for our café. They didn’t just complete a supply agreement and leave it up to us to figure the rest out. They genuinely wanted to help us grow,” says Dylan.

This collaboration has led to initiatives such as Kiel’s kaleidoscope artwork, which has transformed the café’s atmosphere for the better.

“We worked with Kiel, who brought the creative vision to life. The mural has completely changed the feel of the business and attracted more customers,” says Dylan.

The mural was designed to captivate customers and spark conversations beyond just coffee and food.

“We wanted to engage with local artists and bring some life to the space, something different from the usual café vibe,” says Dylan.

As customers walk in, their attention is immediately drawn to the ceiling, where Kiel’s work creeps down the walls.

“The colours catch their eye and then they look up to see the mural on the ceiling. It creates a talking point,” he says.

Kiel expertly blends inspiration with the brand’s personal story to create art that is refreshing yet true to the business’ core. And for this project, he was careful to combine Laneway Bagel’s character with Piazza D’Oro’s branding.

“I took inspiration from coffee, obviously. We included beans and created a flowy pattern that represents the pouring of coffee or milk. There are elements of latte art, too, and a mountainous effect that connects to Piazza D’Oro’s branding. We wanted it to be bright and attract attention, but not too detailed or busy,” says Kiel.

As for the message behind the mural, Kiel says he wanted to brighten people’s day and make them thirsty for coffee.

“The idea was to create a beacon for this area, which can feel a bit dark and easily missed,” he says.

Now, Laneway Bagels is not lost on James Street but is a point of significance.

“It’s been a win-win for both sides,” says Dylan. “Piazza D’Oro gets to showcase their products in a prominent location and I get a partnership that genuinely supports my business.”

Dylan adds that in today’s competitive market, perhaps the most important title one can have is “social-media worthy”. He knows that a strong online presence is key for modern business success. Now, his café has become a favourite on social media where it is attracting attention and building a loyal customer base.

This atmosphere has become an integral part of the café’s story – something the staff are eager to share with customers and online followers.

“We want people to assume the coffee and food will be great, but we also want them to leave with a story about the café. The artwork and the staff’s personality are conversation starters,” says Dylan.

Overall, Dylan says Laneway Bagels’ story is an example of what can happen

when the power of quality products and meaningful partnerships entwine. And it’s a reminder that the café experience is not just about what’s on the menu but the atmosphere, the story, and the community.

Laneway’s mural is soon to be one of many, as Piazza D’Oro commissions local artists across the country to inspire Australians as they pick up their morning coffee.

For now, Laneway Bagel’s mural and the partnership behind it will remain a cornerstone of the café’s identity, inviting all who pass by to step in, share a story, and enjoy the flavours of Brisbane.

For more information, visit piazzadoro.com.au

The mural was painted by local artist Kiel Tillman, as part of Piazza D’Oro’s art-focused project to inspire Australians.

The party starter

Following the launch of its new studio in Melbourne, MONIN has a fresh Brand Ambassador on board to host exciting industry events and help cafés concoct creative drinks menus.

When the Stuart Alexander team were looking for a new Brand Ambassador to head up its Melbourne innovation studio, the Australian distributor of MONIN syrups had a few specific criteria in mind. The ideal candidate had to know the local coffee industry inside out and have an eye on the latest international drinks trends, but top of their list was knowing how to throw a killer party.

With 15 years in the coffee industry under her belt and having spent the

role with a party,” says Danni.

“I’ve been in coffee from the age of 18. My second ever job was in the coffee shop in the foyer of my dad’s office. From there, I moved around a couple of cafés in Brisbane, where I grew up, and fell in love with the vibe of the coffee industry.”

After a couple of years, Danni moved to Melbourne and that’s when she got into specialty coffee.

“I love the scene and the people here: the coffee’s great and the city and the industry is so big that everyone has space to explore their own niche.”

industry that there’s more to syrups than sweetening lattes.

“We not only want to show people how to use the products but how to be more adventurous with them. We want baristas to discover that our syrups can be used to manipulate the flavours of coffees in new and exciting ways, creating the opportunity to elevate beverages,” she says.

“We’re at an exciting moment in coffee, in which baristas have the confidence to get more creative with the drinks they are serving. Consumers are calling for these creations and loving trying new things.”

Danni’s summer drinks trends

Cold brew topped with chilled milk foam or cream is going to be huge. The Mont Blanc is already carving out a niche in cafés across the country and I think we’ll see more riffs on the signature drink this summer, including flavoured coffees and creams.

Fruit-driven colourful spritzes will also make their mark. Artisan lemonades, sparkling sodas, and interesting tonics will feature.

Matcha is massive right now. Everyone has seen the strawberry matcha, so I think we’ll see some new spins. I’m currently working on a recipe for coconut matcha made with coconut water and cream.

Danni Choy is MONIN’s new Brand Ambassador, heading up the Melbourne innovation studio.

Images: Matthew Berry.

“We have a floor to ceiling wall of MONIN syrups, so if there’s a flavour that catches a barista’s eye we’ll get it down and start experimenting,” she says.

When devising a menu or signature drink, Danni says that the first and most important thing to consider is the audience: catering the menu to the people you’re serving is key.

“If your venue is in the city, I feel like you can be super creative and push the boundaries. In more regional areas, you can be adventurous, but you may have to pare it back. It’s essential to define your market before you start creating,” she says.

Inspiration often comes from the venue itself, its customers, and its surrounding area. For those lacking ideas, Danni looks to her own recipe book filled with notes and concepts – often inspired by the world of baking.

“A drink I currently can’t get out of my head is a coconut matcha. It features coconut water, cream, and syrup, and is blended with our Liquid Frappe syrup before being finished with little mint jellies,” she says.

As part of her ambassador role, Danni also works with bars and evening venues to develop cocktail and mocktail recipes, which she admits is quite different from the coffee industry she’s used to.

“I find cocktail making exciting and challenging. Bartenders take multiple flavours and attempt to harmonise them, whereas coffee is focused on the main ingredient, making it the best it can possibly be and finding flavours to complement it,” she says.

“Coffee is at this point where you can be very experimental and change the way people think about it. Cocktails, on the other hand, are still quite structured: certain drinks are served in different glasses and there are many rules.”

As well as hosting bespoke development sessions with businesses, Danni also has a long list of event ideas for the studio up her sleeve. First up on her agenda is launching a monthly flavour competition.

“The idea is to pick a random MONIN syrup flavour each month and invite baristas to craft a signature drink using it. Everyone would get together at the studio to taste the results and crown a winner,” she says.

“I think it would be a great way to encourage people in the industry to think outside the box and try something new. It’s also an excuse to catch up with friends and make new ones.”

For more information, visit monin1912.com/en-apac

Upfront complexity of Christmas cake spices and notes of coconut, vanilla custard and dried fruits, combining for a whale of a coffee reminiscent of this iconic light and buttery sweet bread & fruit cake.

Roasted with the frothers in mind (whatever milk you fancy), it’s a sweet and fruity ride that’ll have even the toughest Nonna coming back for seconds. Pour yourself a slice! Limited supply available.

Scan below to order.

Danni helps café owners devise creative drinks and menus using MONIN syrups.

California soul

ASycamore Group

Founder Garry

Rodakis speaks to BeanScene about scaling up in a challenging landscape and the brand’s new partnership with Lavazza.

ustralian coffee culture has influenced cafés around the world, with Bondi-style brunches and Melbourne-born magics served everywhere from Portugal to Peru. Yet, it was the laid-back, sun-soaked, and health-focused café scene of California that inspired Garry and Lisa Rodakis’ Melbourne café – and the sister venues that followed.

In 2017, they opened Sycamore Meadows with a close friend and business partner, naming the venue after the fourth album of their favourite musician, Butch Walker. The singer, songwriter, and producer’s influence is woven into the fabric of the business, from the ‘stay gold’ neon sign (another album reference) on the wall to the menu of stacked diner-style pancakes and breakfast burritos.

“Mine and Lisa’s backgrounds are in retail, but we wanted to open a café in Melbourne. We’d loved exploring the coffee and food scene in Los Angeles (LA) and wanted to recreate that here in Australia. Our core pillars were food, coffee, and local, and to this day we are committed to providing an open space for our communities,” says Garry.

‘Butch Walker has been a spiritual, guiding light to how we run the brand. His music, vibe, and style are reflected in everything we do. We’ve married this with the hospitality-focused approach American eateries are known for to create venues that offer something a little different.”

In the seven years that have passed, Garry and Lisa have added four more cafés to the Sycamore Group – with another in the pipeline to open in 2025. While the venues are all part of the family, each has its own identity to reflect its suburb and the local community. The golden thread that draws them together is Butch’s subtle influence and the menu of clean, LA-inspired dishes.

“People often visit the cafés and don’t realise they are part of the Sycamore Group until they open the menu,” says Garry.

“In California, the breakfast and lunch culture is very conscious of both health and locality, and this is reflected in our dishes and where we source our ingredients. We were also inspired by the great American diner, so we offer classics such as fluffy pancakes with smoky maple bacon.”

Coffee is the other constant across Sycamore Group’s Melbourne venues and something they’ve become known and loved

Food, coffee, and community are the three pillars on which Sycamore Group was founded. Image: Sycamore Group.

for. From the opening of the first café, Garry had sourced beans from the same supplier, but in November 2024 he started a new partnership with Lavazza.

“I’m a loyalist and had been working with my previous supplier since I’d started in hospitality. However, after the pandemic, I noticed that the market was changing. I had big plans for growth and realised I needed a partner, not a supplier,” he says.

“When I started talking to Lavazza, it was clear they understood what I was trying to achieve and would be able to provide the support needed. The fact it’s a big company

backed by such industry knowledge and heritage, but that it’s also local to Melbourne and the coffee is roasted in the city, was a huge selling point for me. We get the best of both worlds.”

To select the house blend for Sycamore Group, Garry and his team joined Lavazza for a series of blind tasting sessions of its new Mosaic line of coffees designed especially for Australian cafés. Created in collaboration with some of the country’s most experienced artisans, the blends were developed in Melbourne to appeal to the palates of the nation’s coffee drinkers.

“There was a lot of conversation about what we were looking for and whether we wanted to keep the coffee close to what we were already serving. We came to the decision that if we were going to change, we should change for a reason and chose a coffee that signified what we were trying to achieve for our business,” he says.

The Mosaic collection includes Tidal, Ochre, and Retreat. After much deliberation, the Sycamore team decided on the malt, chocolate, walnut, and toffee notes of Retreat.

“I know a lot of other cafés have gone for the lighter Tidal and Ochre blends, but we loved the punchiness of Retreat. Most of the coffees we serve are milk-based, but I wanted something we could also serve black,” says Garry.

“Each morning when I come into one of our venues, I’ll check how the machine is running by pulling myself a double espresso, so the blend also had to perform without milk.”

The winning coffee not only had to taste great black and paired with milk but also as a base to Sycamore Group’s selection of signature drinks. Inspired by the cafés

key to success. With competition, economic restrictions, and price pressures, you need to focus on what you’re spending, not what you’re making, and understand your businesses intricately.”

In terms of navigating industry challenges, Garry says Sycamore Group has thrived because it has stayed focused on its core business and embedded the brand in its local communities.

“It’s easy to be tempted to try new things and explore new avenues, but stay focused on what you’re trying to deliver. A lot of businesses now are honed in on doing one thing and doing it well, such as coffee and doughnuts or coffee and sandwiches,” he says.

“It’s smart as it gives business owners more control over costs and staff management. I think part of our success has been constantly finding ways to innovate and be efficient.”

For more information, visit lavazzamosaic.com.au

Retreat is part of Lavazza’s Mosaic range, specifically developed to appeal to the Australian palate. Image: Lavazza.

Sycamore Group includes five venues across Melbourne, all inspired by singer and songwriter Butch Walker. Image: Sycamore Group.

Max Cui’s championship glory

The freshly minted Aotearoa Barista Champion tells Emma McDougall how he keeps calm under competition pressure and his plans for the World Championship in Milan.

The 2024 Aotearoa Barista Championship was a huge celebration of coffee talent.

Regionals set the tone in March, laying a solid foundation for an outstanding nationals in October. Despite an early earthquake and a fire alarm, Max Cui, from The Beanery by Mojo Coffee in Wellington, won the title.

Max moved to New Zealand in 2020 and didn’t get into coffee until 2021, when a colleague’s latte-art skills inspired him. A key moment for the new barista was visiting The Beanery, where he enjoyed exploring different espresso recipes and flavour notes, which sparked his deep interest in coffee.

“They had a board with espresso recipes and flavour notes of the day,” he says.

“I’d challenge myself to pick out those exact flavours when I tasted the coffee. It became a fun exercise and it really pushed me to ask more questions, like why they chose certain origins, varieties, or processing methods for their espresso. That experience deepened my interest in espresso and how different factors can change the flavour profile.”

For his winning routine, Max chose Ombligon from Finca El Diviso in Colombia.

“It has endless possibilities when pairing with different milks and signature ingredients,” he says.

When Max was announced as the winner, he collapsed.

“It took a second to sink in. I didn’t expect to win my first time competing, so I felt like I’d been hit by an electric shock,” he says.

“My mind immediately started racing, thinking about everything that comes with winning, such as preparing for the World Championship. I looked at my coach Logan Collinge, who had just trained two champions back to back, so I was eager to see his reaction. I also texted my parents right there on stage and I would’ve reached out to my grandpa too if he were still with

us. He inspired my latte art routine at last year’s nationals.”

Winning has given Max a platform to improve and inspire others in the coffee community.

“I have been put on a brand new platform where I get more opportunities to improve while influencing people to be more passionate about coffee,” he says.

He also notes that his customers have become more patient during the morning rush, knowing he strives to provide the best coffee experience.

Espresso is Max’s favourite course in the Championship, which he admits is difficult but also the most rewarding when done right.

“A great espresso is a layered experience, with complex flavours and textures that really stick with you. I love how challenging it is because when everything clicks it’s unforgettable,” he says.

His preparation for the World Barista Championship in Milan will be similar to his approach to nationals, which focused on delivering a message through coffee and creating a perfect flavour experience.

“I would practise for about four hours after an eight-hour shift, two or three times

a week with a different focus each time. We try to be efficient and effective with clear goals for each practice session,” he says.

Max uses mentor Freya Knudsen’s advice, “Remember your training, let your muscle memory do the work”, which helps him to stay calm when competing. At home, he likes to relax with a filter coffee.

“Pourover is a slower, more meditative process for me. I’ll put on some music and take my time with it. It’s my way of relaxing, whereas competition brewing is much more high-pressured and precise,” he says.

“I’d like to thank Logan, my coach and roaster, who has been a huge support, as well as Freya, who constantly pushes me to improve.

“I’ve also learned a lot from John Cole and Hoony Chae, among others. And of course, I have to thank Mojo Coffee, the company that introduced me to coffee and supported me every step of the way.”

Max will compete in the World Barista Championship in October 2025.

For more information on the New Zealand Specialty Coffee Association, or to join, visit nzsca.org

Emma McDougall is the Communications and Administration Coordinator of the NZSCA.

Max Cui only started working in coffee in 2021.

THERE’S COFFEE, THEN THERE’S

The future of Australian coffee

With more than 99 per cent of coffee consumed in Australia sourced internationally, a selection of new coffee varieties could significantly change the status quo.

As global coffee demands increase, finding more sustainable and economically viable varietals is essential for Australian growers. It’s also crucial to bolster the country’s production, which currently constitutes less than 0.5 per cent of all coffee consumed here.

Non-profit agricultural organisation World Coffee Research is undertaking an International Multilocation Variety Trial

in order to address the world’s thirst for coffee. Thirty-one top-performing coffee varieties from 11 countries have been collected and distributed to 18 coffeegrowing countries for long-term evaluation. Broadly, the trial aims to understand how these varietals adapt to different soil and climate conditions, particularly in extreme environments affected by climate change.

In Australia, the trial is led by a team at Southern Cross University in New South

Wales in collaboration with the Australian Grown Coffee Association (AGCA) and World Coffee Research, with trial sites in Alstonville, New South Wales, and the Atherton Tablelands in Queensland.

Launched in 2019, the trial aims to identify a viable economic alternative to Australia’s current coffee varietals of choice, the K7 from Kenya which predominates in the subtropics and Catuai which is mainly grown in the tropics. The research

Jos Webber (pictured) is spearheading efforts to identify Australia’s next coffee varietal of choice. Image: Jos Webber.

is focused on finding coffee varieties with leaf-rust resistance – a devastating fungus that defoliates the tree and severely reduces productivity. Other desirable qualities to grow the industry include productivity, suitability for machine harvesting, climate adaptation and cupping quality. The aim is to reduce reliance on imports and provide Australians with fresh, locally grown coffee.

Some Australian farmers believe this research initiative could elevate the country’s coffee output. The limited supply of Australian-grown beans is compounded by the lack of available suitable farmland, as encroaching urbanisation and lifestyle purchases displace crop cultivation. Additionally, an ageing grower population and new owners not replanting coffee crops have contributed to a decline in the subtropical industry, in particular.

However, there is good news: a resurgence is underway, fuelled by new varietals and growing confidence in the Australian coffee segment. The industry hopes to see Australian-grown coffee consumption increase to 3 to 4 per cent in the next 10 years.

Rebecca Zentveld, President of AGCA, was thrilled when Southern Cross University teamed up with World Coffee Research to trial the 31 coffee varietals in Australia. Given the challenges of climate change, diverse terroir, and shifting weather patterns, she saw it as an opportunity to nurture the dwindling segment of the Australian coffee market.

As a coffee grower of more than 30

years on her family’s farm on the north coast of New South Wales, Rebecca knows her way around a plantation. She recalls the selection of the K7 varietal back in the 1980s, and how her family chose to trial five varietals that were available to evaluate in the subtropics and far-north Queensland.

Led by David Peasley, then program Leader for Tropical Fruit for the NSW Department of Agriculture, this trial ultimately settled on the K7 as the variety best suited to the subtropics. While the K7 is known for its excellent qualities, including leaf-rust resistance and high-quality bean production, it has proven to be too vigorous in the subtropics and requires pruning every three to six years after harvest. As regrowth can take up to 18 months with an additional 11 months for the fruit to develop, this results in no crop for two years.

“It’s between a two-to-three-year crop loss for every major prune we do. So that’s a bit disheartening for growers to find such losses occurring too frequently with the taller varieties,” says Rebecca.

Now, in the search for Australia’s next coffee varietal, David – along with retired grower and Association Member Jos Webber – is spearheading efforts to identify the next generation of coffee plants.

As the trial moves into its commercial phases, the semi-dwarf varietals have emerged as a viable choice for Australian growers.

Jos says the team was looking for semi-dwarf varieties that are rust and pest resistant, can be machine harvested easily, and are shorter than the K7.

“The K7 grew too vigorously. The mechanical harvester can only cope with trees less than four metres high. Once the trees get beyond four metres, they require pruning which is why we lose production. We’re hoping these semi-dwarf varieties won’t require the same amount of pruning,” he says.

David adds: “We don’t want to compromise cupping quality or production, nor resistance to disease and pests. All these factors are key components in developing any new variety.”

Over the past two years, Rebecca, David, and Jos have closely monitored the varietals and selected three semi-dwarf contenders for commercial trials – Marsellesa from Nicaragua, and IPR107 and Paraiso from Brazil – which they believe are best suited to mechanical harvesting under Australian conditions.

“We collected a small amount of seed a year ago and made some available to the industry. David and I each planted 1000 seeds of two of the varieties and these are now ready to be planted out in the field,” says Jos. “We’ve also just harvested quite a bit more seed, which will be available to growers very soon.”

In November 2024, about 20,000 seeds of the three varieties were distributed to growers who are interested in evaluating them on their properties under different environmental and growing conditions in the tropics, subtropics, and Western Australia. Rebecca is among the growers preparing to plant their first lot of the three chosen varietals.

The Marsellesa, IPR107, and Paraiso were identified as the dwarf varietals of choice. Image: Jos Webber.

“We don’t want to compromise cupping quality or production, nor resistance to disease and pests.”

David Peasley, NSW Department of Agriculture

A two-year-old IPR107 varietal.

Image: Rebecca Zentveld.

“We wanted to show new landowners that arranging the varietals in long rows, with proper spacing, will make the mechanical harvesting process more efficient and worthwhile,” says Rebecca.

The plants from seeds distributed in November will be planted in the ground in 2025. Therefore, the first commercial harvest is expected in 2028-29.

“This next step will form part of each grower’s commercial operation. They’ll expand with the variety they see fit for their area and must ensure they get enough volume on those trees to make it commercially viable,” says David.

In three to four years, when it’s time to harvest, Rebecca says she’ll be waiting to see how well they produce, how harvestable they are, and how the trees cope in real farm conditions.

“We really need to get these new varietals onto farms. It requires bravery from both new and existing growers to prepare their land and

experiment with these varietals. After 35 years, it’s exciting to have access to new options that we believe will thrive over the next 10 to 15 years. So, let’s give them a proper chance.”

According to Jos, these three varieties have the desirable characteristics of growth, branch spacing, fruit retention, productivity, and taste. The next step is to determine how they grow in different environments across Australia including North Queensland, Western Australia, and the subtropics. Therefore, there’s real enthusiasm for growing coffee, especially as climate change opens up new potential areas,” says Jos.

Climate change is also providing a potential silver lining for the industry as regions previously considered unsuitable, because they were too cold, may become suitable for growing coffee.

“With the macadamia and avocado industries oversupplying the market, many growers may be interested in diversifying into coffee,” says Jos.

“There’s real enthusiasm for growing coffee, especially as climate change opens up new potential areas.”

Jos Webber, retired grower and AGCA Member

Rebecca adds that there is plenty of room for growth in the Australian coffee market. While demand is high, many roasters face supply shortages, especially from cooler subtropical regions.

“As we improve production, more Australian coffee will become available, which is great for both consumption and roasters,” she says.

In March 2023, coffee researchers from Southern Cross University conducted cupping panels in Melbourne, Sydney, and Brisbane to evaluate 16 of the 31 varietals under consideration. The three chosen varieties to be distributed to Australian growers all scored high marks as specialty grade.

Rebecca says that these Q cupping tests and the terroir where local coffee is grown show the country has excellent conditions for producing high-quality coffee.

“With the right varietals, our rich soil, cooler climate, and extended 11-month

David Peasley (left) and Jos Webber counting the seeds distributed in November and to be planted in 2025. Image: Jos Webber.

ripening period we have proven we can enhance the sweetness and quality of our coffee,” she says.

In five years, a significant increase in available Australian coffee is anticipated, and Rebecca says she looks forward to sharing those results in 2029.

“It promises to be a great year for Australian roasters and coffee lovers,” she says.

To further support Australian growers,

Veneziano-BeanScene_December24_OT_Print2.pdf 1 29/10/2024 2:23 PM

The first commercial harvest is expected in 2028-29. Image: Jos Webber.

TElektrafying hospitality

Coffee Machine Technologies introduces the new Elektra Evok espresso machine and reveals why it’s a great option for hospitality venues seeking support.

he increasingly fast-paced nature of the coffee industry means equipment companies often feel pressure to release new products. With large tradeshows gathering thousands of international coffee professionals under one roof, there’s an expectation to unveil new machines, models, and functionalities at these huge industry events.

Carmelo Corallo, National Sales Manager at equipment and servicing supplier Coffee Machine Technologies, says it’s almost impossible for manufacturers to continuously reinvent themselves or come up with new concepts. Instead, he says equipment is gradually evolving in response to industry trends and the needs of the market.

This drive to provide hospitality solutions and help businesses overcome sector-wide challenges is what inspired Elektra’s new Evok espresso machine. Aware of the skilled-labour shortages affecting

cafés, restaurants, bars, and hotels across the world, the Italian manufacturer sought to create a machine that provides the support venues need.

“During COVID-19, a lot of hospitality workers left the industry and many haven’t returned. Backpackers, students, and internationals used to prop-up the sector here in Australia, but there are far fewer skilled baristas around now. We speak to countless businesses that can’t fill these skilled roles and are now turning to tools to help them improve quality and consistency,” says Carmelo.

While fully automatic machines are often considered one of the solutions to the staffing issue, many people still want the design, feel, and craft of a traditional espresso machine. Taking this into consideration, the team at Elektra blended the convenience, reliability, and assistance of automation with the timeless aspects of a classic machine.

“The Evok captures a very subtle entrance into automation. Only the key features essential to the barista employ automation and there’s the option to add additional support depending on the business’ needs,” he says.

“At the same time, it still looks quite classic. It has wood-handled steam levers and portafilters. It’s not bulky like many of the fully automated machines either –it’s compact.”

Evok was designed with ease of use in mind, catering to all levels of barista experience. A digital touch-screen display and clear buttons guide users through the coffee-brewing process, while its ergonomics have been carefully considered to facilitate a smooth and economic workflow.

According to Carmelo, the key question most hospitality owners ask when looking for a new machine is “how do I make the workflow as easy as possible?”. He says this is where the machine’s automatic

The Evok is a subtle introduction to automatic espresso machines, according to Coffee Machine Technologies.

Images: Coffee Machine Technologies.

functionalities, such as the ability to create custom recipes, monitor performance via telemetry, and introduce pre-steamed milk dispensing, become most valuable.

“Milk texturing is one of the areas that requires training and practice from the barista, which might not be possible in some venues,” he says.

“The Evok has two add-on options that can assist. The first is the automatic steam lance, which offers temperature management for preparing hot or foamed milk to ensure consistent quality. The second is an automatic cappuccinator, which delivers hot or foamed milk directly from a refrigeration unit connected to the machine into the cup.”

Another optional function is Elektra’s telemetry system, which provides data communication and remote monitoring of the machine’s functions and performance. Carmelo says this feature best benefits franchises and multi-site chains that want to standardise a recipe across their fleets.

“If a company wants to log into a machine remotely to adjust volumetrics or temperature, or to monitor its performance, the telemetry system can be a great tool,” he says.

The two-group version of the machine will be launched in Australia by Coffee Machine Technologies in January 2025, with a three-group model due to follow later in the year. It’s currently being tested by some of the company’s key clients in the country, ensuring any operational issues are resolved before general release.

“This is something we aim to do with all our equipment. The Australian market is

“WE ASK SOME OF OUR TRUSTED CLIENTS TO ROAD-TEST THE MACHINES TO SEE HOW THEY PERFORM HERE.”

many other markets, so we ask some of our trusted clients to road-test the machines to see how they perform here and provide valuable feedback,” says Carmelo.

In September 2024, Carmelo and team soft-launched the Evok at a tradeshow in Melbourne. They paired it with the new Fiorenzato F64 EVO Sense grinder and an automatic tamper to demonstrate the simplified workflow the machine can offer. While many attendees were impressed by the Evok’s sleek design, he says it was the size of the machine that got them talking.

“People couldn’t get over the compact footprint of the machine. Equipment with automatic functionalities can often be bulky, but the Evok is streamlined to offer ultimate bar-space efficiency,” he says.

“This appeals to restaurants, hotels, bars, and pubs where real estate on the bench is very important. Traditionally, these venues don’t serve a lot of coffee, so the setup can’t

able to offer quality coffee is becoming increasingly significant to these businesses.”

Another aspect of the machine that Carmelo believes appeals to these hotel, restaurant, and café (HoReCa) venues is its reduced power consumption. A built-in energy saving system means the machine can run on 15 amps, where most espresso machines rely on 20, while still delivering the same power and output. As a result, venues generally won’t have to upgrade their power supply. For cafés and other businesses that require a high steam output, Coffee Machine Technologies can offer the same machine but with a higher wattage element.

“The Evok is the ideal machine for HoReCa venues, franchises, and multistore operations that want a consistent and reliable machine, which is also easy to use and service,” says Carmelo.

“You don’t have to be a rocket scientist to use this machine. It’s not overly complicated to operate and the parts are very interchangeable. Elektra is a brand that’s stood the test of time and this is a dependable machine that won’t break the budget.”

With costs going up across the board, Coffee Machine Technologies was eager to add more value-based options to its fleet of equipment. The new Evok will be priced around the $10,000 mark and is available with a variety of financing and servicing options. There are two colourways – matte black, and black and gold – to choose from and the option to customise with design lighting and wooden side panels.

For more information, visit coffeemachinetechnologies.com.au

The Evok has an optional telemetry system, which provides remote monitoring of the machine’s functions and performance.

Renewed design, iconic aesthetic

La Pavoni on combining timeless design, innovation, and tradition to produce equipment that stands the test of time.

They say looking back keeps you from moving forward, but at La Pavoni celebrating designs from the past and blending them with contemporary concepts is exactly how the espresso machine manufacturer stays ahead of the curve.

From the company’s beginnings in a Milan workshop in 1905, when Desiderio Pavoni invented the portafilter holder, to the new Diamantina espresso machine almost 120 years later, very little – yet so much –has changed.

In its latest iteration of staying faithful to unbreakable design principles, La Pavoni has reimagined the timeless Diamante espresso machine, entering its craftsmanship into a new era. The result is the Diamantina, which has kept the design essence of its predecessor while meeting the demands of today’s coffee aficionados.

Described as a period piece, the

Diamante has a rich history dating back to the 1950s, riding the technological ebbs and flows throughout the decades while holding its original design.

The first iteration of the Diamante – the Concorso – was born from a competition open to all Italian engineers, architects, and designers. Developed by Bruno Munari and Enzo Mari, the body was designed with its iconic modular geometrical parts that enabled the building of machines with more than one group.

In the 1970s, it was reborn from the creativity of two Italian designers as the Diamante – the traditional lever espresso machine.

Leon Wolf, General Manager at Smeg Professional and La Pavoni, says history and innovation have come together in all the machine models the company presents within the market.

“The new Diamantina, however, is the

protagonist of the collection,” he says. “The machine embodies all the technology from our top of the range products in its design. It really is the jewel in our crown and the diamond in our range that halos the rest of our products.”

According to Carmelo Corallo, National Sales Manager of Coffee Machine Technologies, a distributor of La Pavoni machines, there’s a romance that’s unique to the Diamante. He says his admiration for it has not faltered since his first exposure to the coffee world as a child.

“A lever machine has simplicity and elegance to it. I grew to love it when my dad used to take me to his local bar when I was five or six years old, and they were using those styles of coffee machines,” he says.

“My dad would get an espresso before work every day. The coffee maker would pull the lever and I was in awe of watching these things move.”

La Pavoni was established in Milan in 1905.

Images:

The latest iteration of the Diamante is a commemorative piece to demonstrate how espresso was pulled in this era. Available as automatic and semi-automatic to appease the time-poor consumers of today, as well as a lever model that honours original design with no pumps, motors, or electronics.

“I still think pulling an espresso from a lever machine is probably the best way to do it,” Carmelo says.

The appeal to the machine, he says, is akin to classic vehicles with a beautiful simplicity in their design. Leon agrees, saying the designs of classic cars stand the test of time.

“It’s not like you have to continuously change the product. You might change the technology in it, but the overall look, feel, and structure of the product remains the same because it is still appealing today as it was back in the 1950s,” he says.

Now, Carmelo celebrates the Diamantina, which is proudly on display in Coffee Machine Technologies’ shopfront window in Melbourne.

“People see it in the window and are often drawn in by the unique design and ask, ‘What is it?,” he says.

“I cherish the old photos of workers in factories making machine components; it’s a beautiful reminder of our history. I want to honour that legacy by bringing it back to light as a commemorative tribute.”

The Diamantina features a design that reflects its classic roots, with the technology that meets the demands of modern consumers.

It is designed for customers who want to explore more with their coffee, because today, unlike in the 50s, 60s, and 70s, there are a wide range of coffee flavour profiles with light roasts, medium roasts, and dark roasts. Therefore, to extract coffee, different temperatures are required. Further adding to this complexity is the alternative milk market.

The Diamantina features a dual boiler, while the Diamante is a single boiler heat exchanger. The successor has a rotary pump and a removable 2.9-litre capacity water tank, so users can make back-toback shots all morning without worrying about refilling the water.

“In those days, there was no such thing as an alternative milk. You had milk or you had milk,” says Leon. “Today’s consumer has a large choice of options when it comes to the type of coffee that they want, the flavour profile they’re looking for, and then the milk or the milk alternative they use.”

He adds that the temperatures within the dual boiler and the dual PID system of the Diamantina come into play for today’s customer, especially with all the choices they have to make.

“I think the biggest challenge when designing a product of this nature is wanting to give the barista, or the home barista, every possible option using the latest technology. When people talk about a coffee machine, the simplest thing they want to know is, is it a single boiler, dual boiler, or heat exchanger? Is it a PID or is it a thermoblock?”

Leon says when the Diamante was created, nobody knew the origins of their coffee, with flavour profiles not being as important as they are today.

“Now, with the evolution of coffee, people won’t buy it unless they know the origin or the farmer,” he says. “They want to know the story behind it. And I think people connect to a brand and a product because there’s a story behind it, just like they connect to coffee itself.”

As for what the future looks like for La Pavoni, Leon says the company just needs to refer to its past.

“The company will continue to reimagine its classic designs, so that we can continue for an additional 50, 60, or 70 years,” he says.

“We will keep our models relevant, so they continue being icons moving forward.”

For more information, visit lapavoni.com

The Diamantina (left) embodies the design essence of the Concorso (below).

Rebranding an icon

Anavigate it. Veneziano Coffee Roasters – an established brand in the Australian coffee scene is on a mission to make Veneziano a household name while championing sustainability.

Its recent brand refresh is not merely a change in logo or packaging: it can be described as an evolution of the roaster’s identity that touches every aspect of the business – from physical products to digital experiences – while remaining true to its origins.

The company is rolling out a vibrant new look that’s both fresh and true to the brand’s heritage and ethos of improving everyday lives, according to Veneziano Brand Strategist Sarah Eagles.

“We’ve revamped our physical presence – from packaging to signage in our cafés and wholesale partners – while also enhancing our digital footprint across social media and our website,” says Sarah.

According to Nick Clark, Creative Director at Veneziano, the team wanted to bring a renewed energy and a more

goal is to create a cohesive and vibrant identity that appeals to a younger audience.

“This refresh allows us to showcase our values, our people, and our story with a vibrant personality that reflects who we are now and where we’re heading,” he says.

The rebranding reflects Veneziano’s mission to become an industry leader.

“Our goal is to grow our brand awareness and to set us up for a sustainable future with the right type of demand, making Veneziano Coffee Roasters synonymous with everyday moments,” Nick says.

While the visual identity of the brand has changed, Sarah ensures that the core products and coffee blends remain unchanged in taste and quality. Even though the company is embracing a new identity, it has retained the iconic wings logo to honour its roots.

“We want Veneziano to be a household name, a staple in people’s pantries, and a brand they search the streets for. While what our previous branding stood for remains true today, visually it needed more punch and vibrancy to help us become a

and staying relevant requires constant evolution.”

In response to market changes and the global demand for cold coffee driven by younger consumers, as part of the rebrand Veneziano has also introduced a cold brew coffee-in-a-can range.

“We’re on a mission to make our coffee accessible to everyone and, as such, we’re focused on innovation and how we create more quality coffee products that fit into and complement everyday lives. A can doesn’t replace your morning coffee, but rather serves as a convenient option if you’re on the go. They’re made with our signature blends, so people know they’re getting a quality product from a brand they trust in a convenient format,” says Sarah.

Although brand evolution is always on the mind of a business that wants to remain competitive, the COVID-19 pandemic kickstarted a period of rapid change for Veneziano and shifted how the business operated. This prompted a pivot from business-to-business wholesale

Images: Veneziano.

Veneziano’s

towards online sales and a more direct-toconsumer approach.

“During the thick of COVID we all saw huge changes in the café and hospitality world, which affected our wholesale channel. Like most businesses during that time, we were challenged to rethink how we do things and we focused on our direct-toconsumer channels to get our coffee into the hands of our customers. This was a huge shift in strategy and focus, pushing us to build our e-commerce platform and pivot towards online sales,” says Sarah.

She says this move allowed the brand to connect directly with consumers and establish a more substantial presence in the retail space.

“We’ve been operating under the same visual identity for about five years, and the coffee industry and customer expectations move quickly,” says Sarah.

“Adapting to remain relevant is something we embrace, because with it comes growth. We’ve been working hard as a business over the past few years to ensure the impact we make on the world around us is positive, and we’ve achieved a lot. We have B Corp, Carbon Neutral, and Great Place To Work certification. Our new brand identity gives us the ability to better communicate what we stand for and our mission to create a better every day.”

The company envisioned vibrance and playfulness as the hallmarks of its new identity, visual cues that help bring personality into the brand and develop a deeper connection with customers.

One of the most noticeable shifts so far has been the introduction of bold, colourful packaging. Its legacy blue colour – which remains a cornerstone of the brand – has been updated to a brighter hue, which Sarah says will make a mark in crowded retail

environments, especially as the brand aims to enter larger retail chains such as Coles and Woolworths.

“The new bags and their clean lines and modern aesthetic are vibrant and pop on the shelf,” says Sarah.

“Each coffee blend retains its unique colour – Crave is red, Elevate is yellow, Aspire is green, and Seasonal Soar upholds the brand’s signature blue – but the overall look has transitioned from refined and classic to eye-catching and modern.”

Since launching the new packaging, Sarah says the feedback has been overwhelmingly positive, with consumers and wholesale partners embracing the new look.

“It feels relevant and complements their daily lives, whether it’s a bag of beans on the kitchen bench or a coffee from one of our cafes,” she says.

“We want Veneziano to feel like a staple in people’s lives – relatable, accessible with a touch of sophistication that people are proud to display.”

The shift in brand identity has been described as a collaborative effort, with feedback from both consumers and internal sales, customer service, and retail departments helping form the final concepts.

“Our team know the brand inside out. We have people who have been with Veneziano or in coffee for many years. Together, we were able to map out a clear vision for the future and identify opportunities to make an impact without overcomplicating things.

“It’s been a fun process and we now have a highly engaged and excited team who know the brand and what we stand for. They’re ready to shout about Veneziano from the rooftops,” says Sarah.

Another key objective for this refresh is to better support Veneziano’s wholesale partners across Australia.

“We have many people contacting us on a daily basis, trying to seek out a cup of Veneziano in their towns and cities, so making the brand more visible and easier for consumers to spot our wholesale partners is key”, says Sarah

As a B Corp company, Veneziano’s dedication to ethical sourcing and sustainability is woven into the fabric of the rebranding.

The new packaging reflects this commitment, with a 70 per cent reduction in plastic usage.

“We tested a number of paper-based bags extensively with our production team and landed on these because they could uphold our stringent taste and quality standards at the same time as significantly reducing our plastic consumption,” says Nick Percy, Nomad Coffee Group Sustainability Manager.

Sarah says the team like to call it ‘doing good’ and reduce the business’ environmental footprint wherever they can.

Looking ahead, Veneziano envisions a growth spurt with plans to increase its footprint in the Australian coffee market by opening more Veneziano cafés to join its growing portfolio, as well as exploring innovative collaborations with other brands in the industry.

“This brand refresh is just the beginning,” says Craig Dickson, Veneziano CEO.

“We envision Veneziano Coffee Roasters as a household name, fuelling everyday moments with delicious coffee.”

For more information, visit venezianocoffee.com.au

While the brand’s visual identity has evolved, the core products remain unchanged.

Recipe for perfection

Franke Coffee Systems reveals its technical solution to produce signature espresso profiles with consistent results every time.

Crafting an excellent espresso is no easy feat. Like cooking the perfect steak, timing is everything: not enough and it will be undercooked, too much and it will be inedible. The same goes for espresso. Too little time will result in an under extracted coffee, which may taste sour and lack sweetness; too long will create an over extracted shot, which often produces astringent, bitter coffee.

“Nowadays, customers expect highquality coffee, no matter where they get it – whether it’s a coffee shop, petrol station, or vending machine,” says Wojciech Tysler, Specialty Coffee Association Barista Champion and Franke Coffee Systems Brand Ambassador.

“That means coffee quality isn’t just important to the consumer, but also the business owner. If you can’t trust your coffee machine to produce the coffee standard you want to serve, you can’t trust that you won’t disappoint your customers.”

With labour shortages continuing to impact the industry, it can be difficult to meet the customer’s demand for excellent coffee. Learning to pull consistently good shots on a traditional espresso machine

takes time and practice for the staff using it. Not being able to deliver consistent coffee quality can not only result in a loss of sales but also damage a brand’s reputation.

One of the most important factors in achieving high in-cup quality is the brewing time during the extraction process. In a conventional system, the extraction time varies. For example, it can range from around 20 to 30 seconds, when in fact the ideal time for that coffee could be 24 seconds.

Franke Coffee Systems has taken this problem to heart and incorporated it into the development of its products. With its patented iQFlow technology, Franke offers a solution to help operators ensure the last shot of the day tastes as good as the first.

“iQFlow ensures the exact extraction time is achieved for every shot in realtime. The fully automatic technology efficiently extracts the full aroma, flavour, and body from every roasted coffee bean, revolutionising the traditional extraction concept,” says Wojciech.

The technology uses iQFlow’s valve, software, and flow meter to keep the extraction time consistent, with live interaction being the key to this feature’s

success. The software controls the water flow and estimates brewing time, constantly monitoring and adjusting the flow during extraction.

In addition to consistency, the iQFlow technology is designed to extract more flavour than a conventional system.

Wojciech says this is due to the uniform distribution of water and pressure within the brewing unit, which provides a steady and maximum flavour extraction.

iQFlow technology is included as a standard feature in all models in Franke’s latest product line, Mytico. The integration of this and other automated technologies is designed to aid the workflow of baristas as well as help operators manage challenges such as labour shortages and inconsistent coffee quality.

“Once set, Franke Coffee Systems’ Mytico coffee machines consistently create delicious coffee beverages. Baristas can focus on maintaining eye contact, offering a friendly smile, and engaging in small talk while signature coffee drinks are being prepared,” Wojciech says.

“Mytico machines require minimal training, which means new staff can easily adopt the two-step coffee preparation

According to the team at Franke, consumer expectations for coffee quality are rising.

Images: Franke Coffee Systems.

method without the need for any previous barista skills. However, this does not mean there is no longer a need for baristas.

On the contrary, they can focus on the things that really matter, such as developing new recipes, programming settings on a single machine or across a fleet of machines, and focusing on the customers to create the special coffee moments that build loyalty.”

In terms of consistency, the team at Franke stress that it’s not just the quality of the coffee that matters but also that of the milk foam. Quality may vary depending on who made the coffee: sometimes there is more milk, sometimes the froth is thicker, and sometimes the temperature is not quite right. This can result in a very different taste experience.

With PrecisionFoam, Franke Coffee Systems aims to offer a solution to this problem.

Exclusive to the Mytico Vario machine, the technology assists the barista by automatically producing milk foam and pouring it directly into a pitcher at the desired quantity and temperature.

“The operator or barista can produce consistent milk foam without having to think about when he or she should take the steam wand out of the jug. The PrecisionFoam technology uses accurate

SWIG OUR NEWEST

flow meters that dispense the correct preprogrammed quantity of milk mixed with the correct amount of air,” says Wojciech.

In terms of latte art, users can choose whether they set the machine to dispense the foam from the PrecisionFoam spout straight into a jug or use the automatic steam wand to froth at the pre-set profile.

iQFlow and PrecisionFoam are just two examples of Franke’s technology designed to revolutionise the traditional espresso preparation concept.

These enhancements are key components

of the Mytico line and underscore Franke’s commitment to transforming coffee preparation and helping coffee shops deliver high-quality beverages.

For the team at Franke Coffee Systems, all these technology innovations share one goal: to provide consistent, quality coffee and milk foam, and make sure that customers are happy and the operators are supported in expanding their businesses.

For more information, visit coffee.franke.com Alan our Master Roaster took home Gold in the Milk category at Golden Bean Australasia! Dr Chan's Seasonal Blend — Available Now!

Franke Coffee Systems Brand Ambassador Wojciech Tysler is a SCA World Barista Championship 2021 finalist.

Harvesting stories

Fresh from a trip to Brazil to meet some of the farmers who grow Merlo’s beans, COO David Holt reflects on current challenges at origin and why Australian consumers need to know the crop-to-cup journey.

Over the space of 10 days and thousands of kilometres, David Holt’s perspective on the coffee industry was drawn into sharp focus. Despite working for Merlo Coffee Roasters in Queensland for the past four years, the Chief Operating Officer’s first trip to origin in July 2024 was an eye-opening experience that’s inspired a renewed focus on the journey from farm to cup.

Accompanied by representatives from other Australian coffee companies and the team at Bennetts coffee traders, David travelled around some of Brazil’s wellknown growing regions, visiting large cooperatives, smallholder farms, and community mills. By chance, he even got to meet some of the farmers who have grown coffees purchased by Merlo.

“The experience was hugely educational. Our Q Graders and Head of Coffee usually go on these origin trips, but I got the chance to see what’s happening on the ground and,

as a business leader, gather new insights to bring to the company,” says David.

“We travelled more than 2000 kilometres over the 10 days and witnessed a variety of farms and producing methods – from vast commodity-grade farms using automatic machinery to smaller setups where the coffee cherries are still picked by hand.”

Brazil is the world’s largest coffee producer, supplying about a third of the beans consumed by the one billion global consumers estimated to drink it each day. Harvests vary each year, but in the coffee year 2022/2023 the country produced approximately 3.5 billion kilograms of coffee. For David, visiting just a handful of its estimated 300,000 coffee farms put the scale of the country’s production into perspective.

“Seeing the landscape, production, and people firsthand brought home the immense size of the industry,” he says.

“The scale of some of the cooperatives is

enormous, with several having a network of about 20,000 farmers. One that we visited ships 250 containers of coffee each day.”

As well as witnessing the vast size of the Brazilian coffee industry and seeing different farming techniques in action, David believes one of his most significant learnings from the experience was the connection between crop and cup.

“In the Australian coffee industry, we tend to focus on the second half of the supply chain: the green beans arrive, we roast them, and then serve them at our cafés,” he says.

“Many consumers here are still a long way from understanding the full journey the coffee takes to end up in their morning cup. Learning about the first half of the supply chain can be hugely beneficial when talking to consumers about things such as pricing and quality.”

Education has always been at the heart of Merlo, but David’s recent trip has renewed

The view over the coffee farms during Merlo COO David Holt’s trip to Brazil.

Images: Merlo Coffee Roasters.

the roaster’s focus. Returning with a huge amount of collateral including images, firsthand accounts, and statistics from greenbean partner Bennetts, the team plan to share what they learnt with their customers and Australian consumers over the next few months.

An important element of this knowledge sharing will be a focus on the effects of climate change. During the visit, David saw first-hand the environmental challenges Brazil’s growing regions are currently facing. A series of extreme weather events, including frost, drought, and higher-thannormal temperatures, over the past three years have greatly impacted the country’s coffee production.

“In 2021, Brazil’s growing regions experienced wide-spread frost that caused major damage to many coffee trees. On my trip, I witnessed that many of these farms are still recovering as it takes a couple of years to yield coffee from these trees again,” he says.

“At some farms, around a third of their crops were wiped out and had to be replanted. The region was then hit by an unseasonably dry spell, which further impacted production.”

According to David, this series of unfortunate weather events has not only led to decreased production but also an impact on quality. These factors have had a knockon effect on the coffee market, contributing to the recent price surge of coffee that’s been felt by roasters across the world.

“Market volatility is an issue we, and many other roasters, are currently facing. We look at the fluctuations daily. We won’t sacrifice on quality, so we’re cupping and trialling new variants and regions to get our hands on the best coffee possible,” he says.

“Price isn’t the only issue either. The supply chain has also been impacted by things such as geopolitics. It feels like we’re working 10 times harder to get the same outcome.”

Despite these challenges, David says Merlo continues to source exciting coffees for its customers across Australia. As part of the trip, David took part in a cupping session with World Cup Tasters Champion Dionatan Almeida. Among the more than 20 micro-lots tasted, David was able to select a new coffee to feature in Merlo’s Bean of the Month series.

“It was pretty cool to taste these highgrade coffees with a World Champion,” he says.

“As part of our Bean of the Month program, we showcase specialty coffees with cupping scores of more than 85. They’re available for a limited time in our Merlo stores and website, and for our wholesale customers to serve at their stores.

While blends are still the most popular

coffee choice for most Australians, David believes single origins are becoming more popular with younger coffee drinkers.

“Coffee blends are our heritage and Merlo will always be rooted in the traditional, Italian-style espresso. However, single origins are definitely on the rise and connoisseurs are loving high-scoring specialty coffees in which they can explore a huge range of flavours,” he says.

Brazilian coffees are a vital component

Most of the coffee served here is prepared with milk, so those notes are a great match,” says David.

“Classic Italian espresso is at the core of our business, but many of the under 35s are being more experimental and looking for complex flavours. That’s why our Bean of the Month series works so well.”

David and the team at Merlo plan to visit more of the farms that supply their Queensland roastery in 2025 and

David with Dionatan Almeida at a cupping session.

Serving education

The coffee industry is hungry for knowledge and Melbourne International Coffee Expo is dishing up a feast for those who visit the event from 20 to 22 March 2025.

Whatever the challenge thrown its way, Australia’s coffee community bands together to find a way to overcome it. Instead of dividing and conquering, the industry often unites to solve a problem and a key component of this is sharing knowledge.

Whether it’s letting peers know what’s been successful and what’s not worth spending time or money on, or exchanging information gleaned from research and contacts, knowledge is power when it comes to business. Acutely aware of the strength of collaboration and the challenges facing the hospitality industry and coffee world, the organisers of Melbourne International Coffee Expo (MICE) are making education a core part of its 2025 event.

“We’re imbedded in the Australian coffee community and what’s clear is that there’s a huge desire for educational content right now,” says Lauren Chartres, MICE Show Director.

“People not only want to learn from their peers but also from other players in the supply chain. They want practical advice on a whole range of subjects, from how to navigate coffee pricing to making a business go viral on social media.”

Building on the success of the tradeshow’s educational content in 2024, both the Café Owners Education Series and Global Coffee Report Breakfast Symposium

are set to return with extended programs. Industry and thought leaders from across Australia and beyond will take part in the line-up of panel discussions, talks, and case studies, sharing valuable insights and real-world guidance across the three-day event.

“At MICE2024, all the Global Coffee Report Breakfast Symposium sessions sold out before the event and the Café Owners Education Series discussions were packed out each day. There’s clearly a huge appetite for these knowledge-sharing events right now and we want to add even more value for the coffee professionals, café owners, and baristas who attend the show,” says Lauren.

“We’re working with the industry to curate a schedule of topics and themes that we know café owners and roasters are hungry for more information on.”

The Café Owners Education Series is designed to give café owners practical information that will help their businesses thrive. As part of the 2025 schedule, there will be discussions on menu curation, the rise of signature drinks, how to go viral on social media, the role of automation in the café, and so much more.

In response to the recent surge in coffee prices, industry experts will also explore the issue and offer real-world tips on how cafés can raise their coffee prices and communicate with their customers.

“We know café owners are often so busy that they have little time to talk to other people in the industry and find out how they’re addressing problems such as increasing coffee prices for consumers. These sessions are designed to give café owners all the information they need from industry leaders in one 45-minute discussion,” says Lauren.

The Global Coffee Report Breakfast Symposium has an international angle and will explore themes right across the supply chain. Global speakers will share their insights on topics such as climate change, European Union Deforestation Regulation, pricing volatility, and Asia’s thriving coffee market.

“The international coffee scene is fast-paced and ever changing, so we’ll be keeping an eye on the latest trends and challenges in the run-up to the event to ensure the program of topics is relevant and dynamic,” says Lauren.

A full schedule of all the events will be published before the show. Entry to the Café Owners Education Series is free, but seats are expected to fill fast and are available on a first come first served basis.

Tickets for the Global Coffee Report Breakfast Symposium can be purchased in advance from the MICE website.

For more information, visit internationalcoffeeexpo.com

MICE will deliver a diverse menu of educational content at its 2025 event.

Image: Prime Creative Media.

Jack Simpson says café owners should prioritise taste when choosing a grinder.

Grinder finder

Australian Barista Champion Jack Simpson reveals what to look for when choosing a grinder, how to maintain it, and why he loves the new Mazzer Kony Sg.

As the two-time Australian Barista Champion and the Quality and Sales Manager of Axil Coffee Roasters in Melbourne, Jack Simpson has worked with some of the world’s best – and worst –grinders. He knows which machines will deliver the best tasting coffee, the models that will produce consistent results, and the

brands that will stand the test of time. Choosing the right grinder for your café can be a daunting task. It’s a vital piece of equipment in any coffee-making venue that can be the difference between producing a brilliant and an abysmal cup. A good grinder can also speed up workflow, ensure consistency, and bring the best flavours out of a bean.

According to Jack, there are two key things people should look for when choosing a grinder. Naturally, the first is taste.

“No matter what the bells and whistles are, if the coffee it produces doesn’t taste good then it’s not the grinder for you,” he says.

“The product that I’m serving must

Images: Mazzer.

be the best it can be, so taste will be the first factor I will base my decision on. This means that trying out the grinder is vital.”

When it comes to flavour, Jack says selecting the right grinder could be considered more important than the espresso machine.

“It doesn’t matter how good you are as a barista, if the grinder isn’t producing an even particle size, you can’t make the coffee to the best of its potential. A high-quality grinder is paramount in the pursuit of excellent specialty coffee,” he says.

Jack’s second consideration is the functionality and reliability of the equipment. He suggests considering questions such as how easy is it to use? And is this grinder going to be dependable through service day in, day out?

“You need a grinder that’s reliable and can assist you as a barista to maintain the speed and quality to ensure customers are receiving a consistent product,” he says.

Once the perfect grinder has been chosen, knowing it inside out and becoming an expert in the technology is imperative.

“You need to know how much the grind settings should be adjusted to produce the desired extraction time, such as one notch resulting in a three-second extraction change,” Jack says.

“It’s also important to understand how much you need to purge to see the effect after a grind adjustment. Having this knowledge means that, when a different coffee is used in the grinder, you’ll feel comfortable in controlling the variable to hit the perfect recipe.”

To continue producing beautiful coffee once the grinder has been set up to the café’s preferences, routinely cleaning and servicing the equipment is essential.

“The key is cleaning the equipment regularly. These grinders and burr sets produce amazing coffee as long as they are looked after,” he says.

“Coffee grinders build up oils and fine particles over time. In order for the burr set to ‘cut’ the coffee with consistency, it needs to be free of these build ups. Regularly taking the grinder apart to vacuum out any residue and using grinder pellets is something that is on my list with my equipment weekly – if not daily.”

As a Brand Ambassador for Italian equipment manufacturer Mazzer, Jack believes the Kony Sg grinder is the ideal fit for a broad range of venues and users.

“The Kony Sg is a really exciting grinder to have on the market, I’ve been looking forward to seeing grind-by-weight on a Mazzer,” he says.

“It’s a great fit for a broad range of baristas and café owners. One of the biggest advantages is the time saved using the Kony Sg, so it’s particularly useful for busy venues.

“YOU NEED A GRINDER THAT’S RELIABLE AND CAN ASSIST YOU AS A BARISTA TO MAINTAIN THE SPEED AND QUALITY TO ENSURE CUSTOMERS RECEIVE A CONSISTENT PRODUCT.”

More than that, it gives baristas time to engage with customers more attentively while brewing.”

The Barista Champion believes one of the key features that sets the grinder apart from others on the market is its ability to handle vibrations.

“The vibration filtering algorithm and the way the scale is integrated into the housing means that any bumps won’t impact the accuracy of the scale,” he says.

“Another functionality that’s extremely useful is not having to worry about adjusting the grind time, which makes dialling in a much more efficient process.

The Kony Sg also tells you the exact amount of coffee that comes out with great accuracy. Therefore, rather than displaying the target weight, it reports what you have. As a barista focused on detail, this is very important.”

This information is crucial for baristas who want to be informed about the accuracy of their dosage and areas for adjustment. As part of these smart assets, the Kony Sg also includes daily grinding statistics, Internet of Things (IoT) connectivity for remote data monitoring, and firmware upgrade options.

The Sg is equipped with conical burrs, which Jack says is a benefit for baristas focused on flavour and extracting the subtle notes of filter coffees or single origins.

“I appreciate the depth of flavour that comes with a conical burr set. For baristas focused on this style of extraction, the Sg would definitely appeal to them,” he says.

The 63-millimetre conical burrs were designed and produced in the Mazzer factory near Venice, Italy. Producing 420 revolutions per minute (50 hertz) and with a double cooling system, the grinder has been developed to protect the coffee beans from heat exposure.

The grinder also features a Grind Flow Control (GFC) system, which includes a removable aluminium outlet insert equipped with a through-flow wire damper that responds to the coffee flow. The GFC system is designed to reduce static charge that can cause coffee powder to clump, which can impact performance and results.

“All these features, paired with the reliability that Mazzer is so well known for, makes the Kony Sg very exciting,” says Jack.

Luigi Mazzer, Vice President of Mazzer, says the grinder is something special.

“I hope the coffee community will see the passion and innovation behind this model,” he says.

“Mazzer is committed to manufacturing all our products with the goal of delivering something we’re proud of and, most importantly, is a beneficial tool for baristas of all abilities and experience.”

For more information, visit Mazzer’s Australian distributor cwe.com.au

The Kony Sg is Mazzer’s first commercial gravimetric grinder.

Oat like a pro

More than 40 years after the release of its first soy milk, Bonsoy has launched an oat counterpart. Sage Wilson reveals why they love it and how to get the best results from the new oat milk.

Coffee is in its oat era. As the fastest-growing dairy alternative in Australia, oat milk now accounts for almost a third of milk-based coffee orders. From flat whites to iced lattes to signature drinks, it’s become the coffee accomplice of choice for both consumers and baristas.

Sage Wilson, Victoria State Manager of Locale Coffee Roasters, believes it is oat milk’s neutral taste and sustainable credentials that have bolstered its rise to the top.

“When pairing an alternative milk with coffee, you need something that will let the beans take centre stage. Oat milk provides a creamy yet neutral backdrop,” says Sage.

“From a reactivity point of view, some alternatives don’t pair well with more acidic coffees, but oat milk can be a much better match. It’s not just about taste, either. Many younger people consider environmental impact when making purchasing decisions and oat milks have a relatively low carbon footprint compared to some other alternatives and dairy.”

Tracking the unwavering popularity of oat milk, long-standing health-food brand Bonsoy decided it was time to ‘enter the chat’. In 1983, the brand brought the first modern Japanese soy milk to the Aussie market and has built a strong following of baristas, café owners, and home brewers over the decades. It wasn’t until 2019 that it expanded its range with an almond milk, and then a collection of sparkling coconut waters later the same year. In 2024, Bonsoy’s first oat milk joined the family.

Bonsoy deep-dived into market research to craft the ideal oat alternative. Image: Bonsoy.

natural choice for brands like ours.”

According to Sage, the company’s longevity in the market and quality products have made it a trusted brand among coffee professionals. When the new oat milk landed at Locale’s Melbourne headquarters, they say the team was seriously impressed by its taste and texturing abilities.

“There are a lot of oat milks in the market and we’ve tried a lot of them, but when we sampled Bonsoy’s oat milk we were all impressed by the quality. It’s got a unique taste that sets the stage for the coffee,” they say.

“Bonsoy is universally loved by so many different generations of coffee drinkers. It’s well known for creating great products for baristas and the packaging is iconic, so it’s a

To create the great taste consumers look for in their oat latte or iced oat matcha, Bonsoy deep-dived into market research and product development in order to craft the ideal oat alternative. As a result of this consumer-led approach, there’s no added sugar to ensure the focus remains on the coffee, while the oats are organic to appeal to the brand’s health-conscious followers.

With a long history of support and collaboration between the brands, the team at Genovese Coffee, Locale’s parent company, teamed up with Bonsoy to help launch the new product at a tradeshow in Melbourne in September. Sage and their fellow baristas spent four days at the show slinging shots so visitors could experience the oat milk as intended: paired with coffee. Having an espresso machine on the Bonsoy stand also meant attendees could

trial steaming the milk themselves, something Sage says is a deal-breaker for café owners and baristas when considering new dairy alternatives.

“The number one thing to look for is great taste that is going to complement your coffee, but following that is finding a product that textures well. You want something that’s creamy and stable, which doesn’t excessively bubble or fall flat as soon as it’s poured,” they say.

“It is possible to pour good latte art with oat milk, it just takes a bit of patience. I don’t drink dairy so have been practising with oat for years. Of all the milk alternatives, it’s definitely the easiest to produce fine lines and a textured gradient.”

Bonsoy developed the product with latte art in mind and, in line with its health-focused ethos, describes it as being “frothable by nature”. Carrageenan, an edible red seaweed, is used to stabilise the liquid for texturing, while sunflower oil adds the much-needed fat for a silky mouthfeel.

With the popularity of oat still rising, Sage believes it will feature in more café menu options going forward and some roaster blends may be tweaked to best complement the dairy alternative.

“Traditionally, single origin coffees aren’t paired with milk because it can wash out the finer flavours of the beans. However, with its more neutral flavour, oat milks are a great match. Serving a single origin as an oat milk piccolo is a great introduction to these more nuanced coffees for someone who might find a black coffee or espresso too overpowering,” they say.

“Some café owners are only serving certain signature drinks with oat and not offering a dairy version. That’s not something you see with soy or almond for the most part, which demonstrates the popularity of oat milk in the market right now.

“At Locale, we have coffee blends from our wheelhouse that we think work better with oat. Going forward, I think we’re going to see a push towards people marketing directly to oat drinkers with blends that suit that milk better.”

For more information, visit bonsoy.com

Sage’s tips for perfect textured oat milk

Alternative milks have less tolerance to high temperatures than dairy, so don’t heat oat milk too much otherwise the foam can break apart. I usually aim for around 60 to 65 degrees Celsius. Try texturing oat more than you might dairy. As it often doesn’t have as much fat, more air at the beginning can help create that desired silky texture.

You can achieve great latte art with Bonsoy’s oat milk. It may not be as easy as dairy milk, but with practice you’ll get a good texturing gradient and clear lines. Just remember: less temperature, more texture.

Image: Locale Coffee Roasters.

How to use the xBloom Studio

CoffeeTools details how to get the best out of the new xBloom Studio bean-to-cup brewer and navigate the varying levels of automation in its three user modes.

Many of the latest advancements in brewing technology prioritise automation and the reduction of steps the user must take to reach their goal of creating a delicious cup of coffee. While streamlining workflow was one of the aims of the new xBloom Studio, its creators took a different approach.

Conscious that specialty fans desire different levels of control when crafting filter coffee, often dependent on factors such as time, they created a bean-to-cup solution that gave the user choice. The second generation xBloom offers three levels of automation and comprises a standalone grinder, brewer, and scale, which can be used independently to craft coffee manually.

Curtis Arnold, Director of CoffeeTools, says the intelligent machine is easy to use and engineered to consistently execute recipes with minimal margins of error. Its three modes – Copilot, Freesolo, and

Autopilot – deliver varying levels of automation and creativity.

COPILOT

Copilot gives the user the opportunity to channel their creativity, using the xBloom app to either import a recipe from a roaster or craft their own with beans of their choice.

“The xBloom app introduces a recipe design space that caters to both professional and home users. Parameters such as grind size, water temperature, and brewing time can be adjusted to fine-tune the coffee, giving users greater control over their brewing process,” says Curtis.

“The app allows users to easily share and manage their favourite recipes. Users can save recipes created for later use or share them with friends, and can also access a library of recipes from xBloom and other users. Roasters can even create recipes specifically for their beans and share them via a QR code in the app.”

“This feature gives users the opportunity to experiment with different brewing parameters and find the perfect recipe for their taste.”

Once the recipe has been created in the app, the user can use the magnetic dosing cup to measure five to 18 grams of coffee and then pour the beans into the grinder. To brew with the dripper, they simply need to place a paper filter in the Omni Dripper 2, attach it to the machine, and start brewing.

FREESOLO

“This mode allows users to utilise the standalone grinder, brewer, and scale to create pourover coffee,” says Curtis. The equipment can also be used to brew a range of other coffee drinks, including espresso and cold brew. The grinder has 80 grind-size adjustments, making it adaptable to many coffee styles. Furthermore, it has a stainless-steel conical burr, automatic adjustment processes, speeds of up to

Roasters can create recipes and share them with their customers via the xBloom Studio app.

Images: CoffeeTools.

120 revolutions per minute, an anti-static ionizer to reduce mess, a sweeper to evenly distribute coffee, and a magnetic dosing cup.

To provide consistent, directional flow onto the coffee bed, the brewer features a kinematic spout.

“You can use the knob to customise pouring patterns to be central, spiral, or circular. The instant heater heats only the required amount of water to minimise energy consumption, and the flow rate can be adjusted from 3.0 to 3.5 millilitres per second,” he says.

Finally, the scale is accurate to 0.1 grams and uses a high-precision solid-liquid detection sensor.

AUTOPILOT

“This mode is designed for ultimate convenience using xPods. Roasters can select a bean, create a recipe, and fill the pods themselves. We’re working with Aussie roasters to add their xPods and recipes to our marketplace,” says Curtis.

“The xPods come with a recipe card containing a brewing profile specific to the beans in the pod. The machine will automatically execute the recipe with minimal error to reproduce the intended flavour.”

In Autopilot mode, the user simply has to scan the xPod on the sensor pad to activate bean recognition and the brewing profile that’s been preset by the roaster. The beans are poured into the grinder and the empty pod placed on the dock to act as the filter. At the touch of a button, brewing is activated and within seconds the finished coffee is ready to be enjoyed. xPods are due to be released in Australia soon.

APP-TASTIC

Curtis stresses that the app is an incredible resource for xBloom users, giving them a comprehensive set of tools to enhance the brewing experience.

“It gives users greater control over their brewing process, allows them to experiment with different recipes, and helps them to improve their coffee-making skills. They can even tweak an existing recipe and save the changes,” he says.

“The app allows users to identify areas for improvement and refine their skills with accuracy. Users can monitor the brewing process in real-time, such as the water flow rate and the extraction time. This feature can help users to understand how different parameters affect the final brew.”

The app’s interface has been designed to be user friendly, enabling the easy control and monitoring of the brewing process. Curtis says the feedback he’s received from customers so far has been overwhelmingly positive.

“I haven’t had a single piece of negative

feedback since launching the product in Australia in October,” he says.

“The thing that excites me most about the xBloom Studio is the ability to use a roaster’s recipe to taste the beans the way they intended. It directly connects the consumer with the roaster.”

Curtis believes the intelligent equipment is perfect for both home users who want

$1099, Curtis also believes the machine is incredible value.

“If you were to buy the independent scale, grinder, and brewing modules separately, they would cost much more –and that’s not even taking into account the Copilot and Autopilot modes,” he says.

Recognising that the xBloom will be attractive to both home and commercial

Curtis believes the intelligent equipment is perfect for both home users and professional setups.

Australian Latte Art Champion 2024 Victor Vu shares his howling wolf design, part of the family of jungle-inspired pours he created for the World Latte Art Championship.

Ahead of the World Latte Art Championship in Copenhagen in June, Australian Champion Victor Vu dedicated a significant amount of time to research, drawing inspiration from other baristas around the world. After many late nights of contemplation and experimentation, he settled on the wolf as his central design theme.

“My goal was to create designs that were not only realistic but also conveyed a sense of life within their natural environment,” says Victor.

“The wolf, with its majestic appearance and

iconic howl at the moon, captivated me.”

He says that, at first, he found it challenging to translate the dynamic movement of the wolf onto the surface of a small cup. The limited space required incorporating multiple elements in a cohesive manner.

“Thankfully, the prestige of the world stage motivated me to push through these difficulties and, with the support of my team, I was able to bring the design to life. I am proud to have successfully executed this design at the Championship and honoured to share it with the world,” he says.

With the handle at three o’clock, pour a 12-leaf

Leaving a small gap, pour a 10-leaf rosetta to the right-hand side of the first. Then pour a four-leaf rosetta alongside the second.

Turn the cup to four o’clock. On the right-hand side of the cup pour two four-leaf rosettas to form the tree. From the bottom centre of the tree, drag the milk up to form the trunk.

rosetta down the left-hand side of the cup.

Using a competition size latte art cup, start by mixing the coffee with the milk until the cup is just under half full.

Finally, pour dry foam to form the moon above the tree.

At the bottom of the muzzle, drag up to form a stripe in the fur.

Readytodrink

BUYER’S GUIDE

As younger demographics lean into the trend for chilled coffee beverages, spotlights some of the Australian roasters leading the charge on the ready-to-drink front.

Boston Bean Coffee Co.

Passport

Boston Bean Coffee Co. has crafted the Bean Me Up Scotty cold-brew coffee cocktail with meticulous care and the finest natural ingredients. Expertly blended, balanced coffee notes of vanilla and hazelnut intertwine seamlessly with the smooth essence of top-tier spirits. This cocktail can be enjoyed at home served over ice, as a base for creative mixology, or straight from convenient 1.5 litre and 750 millilitre pouches. Whether shared at a gathering or savoured in solitude, every sip is designed to deliver an experience that transcends ordinary refreshment.

bostonbean.com.au

Coffee Departure Blend Cold Brew Concentrate

As a leader in specialty, Passport Coffee’s uncompromising quality shines just as brightly in its cold brew as it does in its roasted beans. The Departure Blend Cold Brew Concentrate, crafted from a unique 50/50 blend of Ethiopian Guji Natural and Colombia El Diviso washed anaerobic beans, is a versatile favourite. Designed to be enjoyed with milk, milk alternatives, or simply blended with water, this cold brew is also a top choice for cocktails. It’s available in a convenient two-litre cask.

For more information, visit passportcoffee.com.au

Image:

Boston Bean Coffee Co.

Image: Passport Coffee.

Passport Coffee Ready-to-Drink Filter Cold Brew

Passport Coffee’s Ready-to-Drink Filter Cold Brew was designed to set a new standard in the ready-to-drink (RTD) cold brew market. Made from single origin Ethiopian Guji Natural beans, it’s light, sweet, and refreshing – ideal straight from the can or from a two-litre cask. A weekend essential, it’s perfect for a picnic, camping, or day out, whether enjoyed on its own or mixed into refreshing cocktails.

For more information, visit passportcoffee.com.au

The Bean Cartel Cold Brew Tonic

Just in time for summer, The Bean Cartel has introduced its Cold Brew Tonic. The new release from the Melbourne specialty roaster will awaken your senses with a crisp and invigorating slap in the face, courtesy of its famous blend. This sparkling sensation combines bold coffee flavours with the tangy zest of oranges, resulting in a unique and refreshing experience. Whether you swig it straight from the can or pour it over ice, it’s the perfect way to beat the heat.

For more information, visit thebeancartel.com.au

The Bean Cartel Oat Latte

Among The Bean Cartel’s latest releases is its refreshing Oat Latte. For those craving something creamy, the roaster’s chilled RTD delivers a smooth and rich flavour that keeps coffee fans cool while satisfying theirs caffeine cravings. Order cans from The Bean Cartel this summer and keep your customers cool and refreshed.

For more information, visit thebeancartel.com.au

Image: The Bean Cartel.

Image:

The Bean Cartel.

Image:

Passport Coffee.

Toby’s Estate Oat Milk Latte

Coffee met oat milk, they fell in love, and had a child. Toby’s Estate RTD speciality coffee Oat Milk Latte is smooth and creamy – kind of like a guilt-free coffee milkshake. With tasting notes of milk chocolate, malt, and butterscotch, it’s dairy-free, vegan and has no added sugar. It’s available in 250-millilitre cans online.

For more information, visit tobysestate.com.au

Toby’s Estate Cold Brew Black

Those that can’t stand the heat can turn to cold brew. If hot coffee isn’t their thing, cold brew might be just what they’re looking for. Toby’s Estate’s Cold Brew Black is the ideal balance of intensity and sweetness: it’s the not-hot specialty coffee for the coffee purist. Tasting notes include dark chocolate, toffee, and sultana, plus it’s dairy-free, vegan, and has no added sugar. It’s available in 250-millilitre cans online.

For more information, visit tobysestate.com.au

Toby’s Estate ‘Spro Tonic

Lighten up your day with a little ‘Spro Tonic sparkle. A crisp and refreshing slap in the face, it’s Toby’s signature sparkling coffee drink with natural orange sweetness. With tasting notes of coffee, orange, and effervescent, it’s like going for a swim without getting wet. It’s available in 250-millilitre cans online.

For more information, visit tobysestate.com.au

Veneziano Iced Latte

Veneziano’s Iced Latte is made with dairy milk and the roaster’s Elevate blend. Rich and creamy, enjoy café-quality coffee on the go. Serve chilled over ice, or enjoy straight from the can. Each can is 240 millilitres.

Iced Latte cans are available via the Veneziano Coffee website and in all Veneziano cafés nationally.

venezianocoffee.com.au

Veneziano Iced Mocha

Iced Mocha is for the chocolate lovers. Made with dairy milk and Veneziano’s Elevate blend, it tastes like rich espresso with smooth chocolate. over ice, or enjoy straight from the can. Each can is 240 millilitres.

Iced Mocha cans are available via the Veneziano Coffee website and in all Veneziano cafés nationally.

For more information, visit venezianocoffee.com.au

Veneziano Iced Oat Latte

An ‘Oatte’ in a can, you say? Veneziano has taken its Elevate blend, cold brewed it in small batches over 24 hours and mixed it with its favourite oat milk. A creamy, slightly sweet latte that you’ll reach for time and time again. Serve chilled over ice, or enjoy straight from the can. Each can is 240 millilitres.

Iced Oat Latte cans are available via the Veneziano Coffee website and in all

venezianocoffee.com.au

Veneziano Iced Black Coffee

Iced Black Coffee is just freshly brewed Veneziano coffee beans and water, with no additives or preservatives. Serve chilled over ice, or enjoy straight from the can. Each can is 240 millilitres.

Iced Black Coffee cans are available via the Veneziano Coffee website and in all Veneziano cafés nationally.

For more information, visit venezianocoffee.com.au

Image: Veneziano.

YOUR LOCAL COFFEE ROASTERS

173 Manukau Road, Pukekohe, Auckland, New Zealand

Open Monday to Friday 7am to 2pm, Saturday 7am to 1pm

After representing New Zealand in the 2016 World Brewers Cup final, Ria Lingad hung up her competition apron to open her own coffee roastery and café in the Auckland suburb of Pukekohe.

“When the opportunity came about in 2019, I couldn’t pass it up. At the time, I specialised in coffee technology for a company and really enjoyed it, but following my appearance at the World Brewers Cup my interest in coffee preparation had been piqued,” says Ria.

She describes Your Local Coffee Roasters as a welcoming spot for locals to come and relax, emphasising how coffee can not only be used as a tool to energise but also to help connect people within a community.

“For me it’s not just about the coffee. I have created a space that encapsulates our community spirit by connecting people and providing unforgettable hospitality,” she says.

“We ask the names of all our guests and make sure we get to know each of them. We’ll strike up a conversation and by the end we’ll have remembered their name. We make them feel that they belong and they are home.”

Ria extends her passion for hospitality to the range of coffees she roasts for the café, which are inspired by her family members.

“Hustle was named after my daughter. She is only six years old and the youngest, so she always gets her way and that’s why we call her a hustler,” she says.

“Our second blend is Take it Easy, named after my eldest daughter who is the laid-back one in the family and a free spirit.”

The own-roasted coffee is complemented

by a range of homemade cakes, to which Ria adds her creative flair with some modern twists.

“We are big on our freshly baked goods and coffee. Our almond croissant is popular, as is the Everything Cookie, which is our version of the Anzac biscuit with everything in it. Everyone raves about it,” she says.

“Our food ethos is to turn something ordinary into something unforgettable and have it become a favourite.”

When asked about the most rewarding part of embarking on her coffee journey, Ria refers to her passion for coffee and hospitality and what her venue has provided for the local community.

“Our regulars often ask ‘Where would we be without you?’,” she says.

“I think the passion, love, and care we give to coffee, and how we deliver memorable and genuine hospitality to our guests, is what makes us stand out.”

Ria Lingad says her experience as a 2016 World Brewers Cup finalist piqued her interest in coffee preparation.

Images: Ria Lingad.

The own-roasted coffee is complemented by the popular almond croissant and the Everything Cookie.

BOOKPLATE

National Library of Australia, 25 Parkes Place West, Parkes, Australian Capital Territory, 2600

Open Monday to Friday 8.30am to 4pm, Saturday and Sunday 9am to 4pm

Nestled among Australia’s architectural, artistic, and historical icons in the heart of Canberra, Bookplate offers a unique experience for both locals and visitors.

Located in the National Library of Australia, the café invites patrons to enjoy a coffee while surrounded by the rich tapestry of the nation’s cultural heritage. Visitors can grab a book from the library to read while enjoying a cup of Campos Superior Blend, or simply soak up the views of Lake Burley Griffin and Leonard French’s iconic stainedglass windows.

“We get lots of repeat customers and they always come with a book. We also have many university students who frequent the café to study. It creates a vibrant and productive atmosphere,” says Eric Park, Manager of Bookplate.

He also notes that the colourful windows adds to the café’s charm and are among the chief reasons why customers return to the spot.

his creations at the National Library and the kaleidoscopic ceiling of the Great Hall at the National Gallery of Victoria, which is said to be one of the largest of its kind.

Back at Bookplate, the selection of Campos coffee blends on offer are paired

bread. At lunch, the chefs serve wholesome fodder such as orange and hoisin glazed smoked duck breast and house-made pot pie.

This combination of food, art, and community is what Eric hopes will help Bookplate emerge as one of Canberra’s must-visit spots.

GROOVE

56 Wallington Road, Ocean Grove, Victoria, 3226

Open Monday to Friday 6am to 5pm, Saturday 6.30am to 4pm, Sunday 7am to 4pm

“It’s not just about food: it’s about being there for people in our community,” says Ivy Zhang, Co-Owner of Groove Café in Ocean Grove, Victoria, with her husband Tony.

Beyond the food and coffee, Ivy says a

strong sense of community spirit has shaped the café’s identity.

“We wanted to create a welcoming space for our community, a place where people enjoyed each other’s company over coffee and conversations,” she says.

In 2008, a new chapter began for the couple, who had just arrived in Australia. Enrolling in a hospitality course, Ivy quickly found a connection within the local community, starting a journey that would lead to the Zhangs taking over the reins of

Groove Café in 2015.

The venue in the beachside town has blossomed into a hub for residents because of its commitment to service, including free local deliveries for those unable to visit. Catering to the plethora of tastes among the area’s families, its menu features a diverse array of affordable dishes, including risottos and salads.

Groove Café pairs its food offering with Piazza D’Oro’s Mezzo blend. The medium roast has been a staple of the café since it was established, delivering flavours of milk chocolate, caramel, and toffee in the cup, which the Zhangs say is one of the reasons customers keep

Looking to the future, Ivy says preserving the community spirit is the duo’s upmost priority as they work to ensure their team’s happiness. They understand that Groove Café is often a temporary pitstop for young people looking for part-time work as they study or make a career decision, and want to make sure their workers have a positive and fulfilling time during their tenure – no matter how long.

“We’re creating a space to give young people an opportunity to work and learn valuable skills for the future, even if hospitality may not be their long-term career choice,” says Ivy.

“We want our café to be a place where people feel valued.”

At Bookplate, café goers can soak up the views of Lake Burley Griffin and Leonard French’s iconic stained-glass windows.

Image: Eric Park.

CAFÉ

Groove Café has blossomed into a hub for residents.

BOATHOUSE COFFEE

55 Lindsay Street, Invermay, Tasmania, 7248

Open daily 7am to 2pm

In 2018, two university friends entered the Tasmanian café scene with a goal to create “caffeine with a view”.

Six years after founding Boathouse Coffee along Tasmania’s Tamar River, Coowners Daniel Britton and Isaac Lethborg have transformed their humble café into a hub widely known among both locals and tourists.

When they first opened the café, Isaac says the landscape was vastly different to what it is now.

The area has since flourished, thanks to the Seaport footbridge, Riverbend Park, and the Silos hotel enhancing the local charm. Now, Boathouse goers can enjoy picturesque views of the Cataract Gorge and the Tamar River.

The café has become a Tassie hot spot, known not only for its idyllic location but also for its high-quality coffee offerings.

“We attract a diverse crowd,” says Isaac. “Families, active individuals, and those looking to enjoy a peaceful moment by the water all come through our doors.”

One of the main draws is its specialty coffee. The team use a unique Boathouse Blend from Victorian roaster The Bean Cartel, which includes beans from Honduras, Ethiopia, and Brazil.

The café has built a reputation for having some of the best coffee in Launceston, which Isaac says is part of the duo’s long-

term mission of achieving the top spot. To enjoy alongside the Boathouse Blend, there’s a selection of light meals, with the breakfast toasties being a standout.

“Our barbecue chicken panini is a cult classic, with a house-made white barbecue sauce that keeps customers coming back for more,” says Isaac.

And for sweet-toothed visitors, a caramel, lemon, coconut and jam, or mint slice is the perfect accomplice to the coffee.

For Isaac and Daniel, the most rewarding aspect of running Boathouse is the relationships they’ve built with their customers along the way.

“Making people happy is incredibly gratifying,” says Isaac. “Seeing familiar faces and building a community around our café is a wonderful feeling.”

As part of the next stage of growth, the duo’s most recent development is the addition of an events space.

“We’re excited to offer our top floor for various events, from birthdays to corporate functions,” says Isaac.

With ongoing plans for expansion and continuous improvements to their offerings, Isaac and Daniel are dedicated to ensuring their café remains a beloved destination in Launceston.

Boathouse Co-owners Isaac Lethborg (left) and Daniel Britton.

Boathouse goers can enjoy picturesque views of the Cataract Gorge and the Tamar River.

Images: Isaac Lethborg.

BAY BREW CAFÉ

97 Bay Road, Waverton, New South Wales, 2060

O pen daily 6.30am to 3.30pm

After nearly a decade in the café business, Andrew Liu has shifted from city-based takeaway-focused shops to a sit-down establishment that offers a full menu, combining quality coffee with an inviting dining experience.

Located in Waverton, New South Wales, Bay Brew Café opened its doors in September 2024.

MERLO SPRINGFIELD LAKES

1 Main Street, Springfield Lakes, Queensland, 4300

Open Monday, Tuesday, Wednesday, and Friday 6.30am to 5.30pm, Thursday 6.30am to 7pm, Saturday and Sunday 7am to 5pm

In the heart of Springfield Lakes, Merlo Torrefazione, or “Roasting House”, is more than just a café – it’s an experience. The flagship venue within the Orion Springfield Central shopping centre offers coffee enthusiasts the chance to witness the captivating process of coffee roasting while enjoying a range of delicious menu items.

With its in-store hot air roaster, the Merlo team transform high-quality green beans into the beloved brews that keep customers coming back for more. For customers, it’s not just about the coffee: it’s the experience of watching the beans go from raw to roasted, and ultimately, to their cup.

Gaby Lazorka, the café’s second-incharge, has been central to the Merlo team for nearly four years. She started her journey as a junior staff member and has gradually worked her way up to her current role.

Recently, the café underwent a refurbishment, replacing dark steel tables with white marble tabletops.

“We wanted to create a brighter and more open space,” says Gaby.

“And we wanted to send a message that

“About 90 per cent of our customers in the city were takeaway. At Bay Brew, we wanted to create a space where people could sit down and enjoy their meals,” says Andrew.

“I love food and have enjoyed discovering different cafés over the years. I wanted to bring my passion to this community.”

Stepping into the venue, customers are welcomed by warm and inviting modern aesthetics. The café’s interior features a heritage green colour scheme that Andrew says resonates with the area’s traditional vibe.

At the heart of Bay Brew is its coffee. The café serves a dark roast blend from Toby’s Estate, known for its strong, chocolatey flavour.

“We’ve used this blend since the beginning and it’s my personal favourite,” he says.

Andrew’s relationship with Toby’s Estate has been long-standing, dating back to his initial café days.

“Their quality has always been consistent and I believe our customers appreciate it as much as I do,” he says.

Andrew has partnered with an Italian chef to infuse traditional European ingredients into the menu. This Italian flair has been brought to life in pasta dishes such as pork sausage maccheroncelli, orecchiette, and cacio e pepe.

Meanwhile on the lighter side, café goers can enjoy the likes of fig bruschetta, burrata caprese salad, and prosciutto pesto panini.

Above all, for Andrew the most rewarding aspect of running Bay Brew Café is enjoying a slower pace than the city has to offer, where he can build connections with customers.

“I love getting to know our customers and also the team. It’s a different dynamic compared to the city where speed is key,” he says.

we serve high-quality coffee.”

When it comes to coffee, she says the whole team is committed to quality. She describes the coffee as having sweet notes, such as caramel and chocolate, which create a balanced flavour profile.

“Our long blacks are particularly popular,” she says.

Gaby believes customers enjoy the strength and balance of the coffee.

“People often comment on how wellcrafted our drinks are,” she says. “It really shows that our baristas put a lot of love and

effort into each cup.”

Merlo Springfield Lakes features a range of food options designed to complement its coffee, including Italian pastries and hearty sandwiches.

As the seasons change, Merlo is keeping things fresh with a new campaign featuring a limited edition Summer Blend, launched in November 2024 and available over summer. Inspired by the idyllic Australian coastline, this blend was brought to life via a partnership with Queensland-based designer Nishanthi Abeyasekera at Abey Print Studio.

Image: Merlo.

Image: Andrew Liu.

Bay Brew Café, which opened its doors in September 2024, is a departure from owner Andrew Liu’s previous focus on takeaway service.

Merlo Springfield Lakes recently underwent a refurbishment to create a brighter and more open space.

Ziggy Varamulia

The back-to-back Australia Western Region Barista Champion on losing faith in the coffee industry and rediscovering his passion by opening his own café in Perth.

Name: Ziggy Varamulia

Company: March Cof fee Studio

Instagram: @ziggymakescoffee

Where and when was your first job in coffee?

When I was 16, I was a dishwasher at a local coffee club. One day, the barista called in sick and my boss said, “Ziggy, outside now”, so I was thrown in at the deep end. I didn’t drink coffee at the time, but there was something about working with my hands and interacting with people that really appealed. I went on to university and graduated as an electrical engineer, but I couldn’t let go of my love for being a barista. I spent eight months as an engineer, working weekends in cafés, but gave it up to pursue coffee full time.

Favourite thing about being a barista?

The people: not just the customers but the people in the industry. Western Australia has quite a small coffee community, so everyone knows each other. I’ve made lots friends and met so many like-minded people – it’s such a beautiful thing to be able to foster a community through a simple drink.

Proudest moment of your career?

Being the Australia Western Region Barista Champion two years in a row. In 2022, I was the only WA representative in the national circuit and came fifth out of 12. We’re a small community, so I was very proud to represent our region in the national competition.

My competing days aren’t over yet. I’m looking forward to taking part in the Western Australia heat of the Community Coffee Champs in November.

The low-down on your new café in Perth?

It’s a dream come true. We wanted to create something different for the WA coffee community and I think they are resonating with it – the reception so far has been incredible. Last year, I was at a point where I wanted to leave the coffee industry. I was working in the back end, not face-to-face with customers, and feeling burnt out. There was something missing, so I did a little soul searching and realised I missed making coffee and interacting with customers.

The whole process of launching March Coffee Studio has taken around eight months and we opened in September. It’s in the centre of Perth, inside the lobby of the WA Government building.

What’s the menu like?

I’ve set up the bar as I would have it at a competition, so there’s a Barista Attitude Tempesta espresso machine and a Mythos MY75 grinder. There are also dedicated pourover and signature beverage bars, which I think are a first in Perth. We serve high-end coffee, but without pretension.

Advice for first time café owners launching a venue?

The devil is in the detail – make sure to read your contracts carefully and get everything in order. Having a commercial lawyer and proper structure in the business to protect yourself is essential. And from a coffee perspective, make sure your hospitality level always exceeds your coffee level. People don’t necessarily return for the best coffee, but will if they get fantastic service.

Where are your favourite places to drink coffee in WA?

There are a lot of great places in Perth. Laika and Obi Coffee are two of my favourites, both of which are run by great people.

Image: March Coffee Studio.