Innholdsfortegnelse for August 2021 i BeanScene

Victoria Arduino Australia Experience Lab 8 Breese St, Brunswick VIC 3056 03 0404 095 318 www.victoriaarduinoau.com.au For the August edition of BeanScene, we headed to the booming coffee suburb of Brunswick in Melbourne, home to the new Victoria Arduino Experience Lab. As BeanScene Editor Sarah Baker and regular photographer Blake Storey walked up Breese Street, a brick veneer building with a large display window caught our eye – stylish enough to rival any high-end fashion store at the top end of Collins Street. But instead of haute couture, was a display of Victoria Arduino’s finest crafted espresso machines underneath the brand’s iconic wings symbol. Inside, we discovered a modern showroom combining Melbourne’s unique industrial culture with Italian class. On one wall is a giant handprinted mural and on the other,…

MAZZER SUPER JOLLY V PRO Mazzer has re-engineered its iconic Super Jolly V Pro grinder that has been used by baristas across the globe. The new Super Jolly V Pro is designed for small to medium size cafés that are looking for reliability and quality, with the updated grinder made up of 93 per cent premium materials from stainless steel and aluminium to brass and copper. With a recommended output of two to three kilograms per day, the Super Jolly V Pro is a cost-effective grinder that provides unparalleled accuracy with its new Grind Flow Control system that automatically maintenances consistent dose weigh. The re-booted version sees optional Internet of Things connectivity features available upon request, alteration of the height and depth of the portafilter, minimisation of grind retention and…

Frank Camorra’s face lights up with the smile of a Cheshire cat as his mind casts back to the days of his chef’s apprenticeship at a prominent Victorian coffee lounge. “The Arab was the most iconic coffee house in Australia in the 60s. Think of the hippest, coolest, most bohemian place you could ever imagine, that was The Arab. Sadly, it’s no longer exists, but man, was that an interesting place to work. There were wild parties, people smoking pipes, colourful cushions everywhere, and plenty of coffee. It was the first real coffee shop in Lorne [on the Victorian Great Ocean Road]. People would come back to relive the coffee experience they once had,” Frank says. “For me, the best coffee memories are not just about the coffee but the…

From inventing the world’s first coffee filter holder and filter paper in 1908, German coffee roaster and manufacturer Melitta is now celebrating its 113th year around the sun and its 40th on Australian soil. But despite its age, the brand shows no signs of slowing down, having added three new features within the past four years. These features are designed to enhance one of the only things that hasn’t changed over time: Melitta’s value proposition. “Our value proposition is that we offer a consultative approach that allows [Melitta] to propose specific solutions that best support our customers and their individual coffee plans,” says Justin Rejske, Managing Director of Melitta Professional Coffee Solutions Australia. Its value proposition consists of seven segments, including machines, service, customised solutions, and responsibility, and its newest…

FARMERS DAUGHTER 27 Bentham Street, Yarralumla, Australian Capital Territory, 2603 Open Monday to Friday 7am to 3pm, Saturday and Sunday 7:30am to 2:30pm (02) 6281 2233 When Danny Tosolini took over Farmers Daughter three years ago, he toyed with the idea of changing its name, but found there was nothing else that quite fit the café’s vibe. Located in the leafy suburban area of Yarralumla, the café is near a lake and dog park, attracting a community of active, easy going café goers who come for the sunny atmosphere and high-quality food and drinks. “We used the original café as a base and slowly built and improved upon it,” says Danny. Serving up a classic café menu, he says it is simply the quality of the food and beverages that…

Matthew Lewin is the 2019 ASCA Vitasoy Barista Champion and Café Ambassador for Vitasoy. When it comes to plant-based milks, there’s many qualities that are a must for specialty coffee, like high-quality sweetness and creaminess, yet there’s one quality we value above any other, and that’s neutrality, which is required to allow all of a coffee’s quality to shine. Like with any great coffee, the ideal is for its inherent qualities to shine through, and anything else you add to it should complement or enhance that experience, not take away from it. That is why I believe oat milk is becoming that dairy alternative of choice for many baristas. Baristas are both the face and voice of the coffee industry. If they prefer oat milk (hint: they definitely do), like…

Bruno Maiolo is President of the Australian Specialty Coffee Association. While I’ve been lucky enough to meet many of you in the coffee community, let me reintroduce myself in my new role as President of the Australian Specialty Coffee Association, and the new Board’s plans. Personally, I have been consistently active in the coffee industry for many years, and in ASCA since its inception. Coffee is all I know. I have worked (or rather, had fun) in the coffee industry all my life, meeting interesting people, travelling to origin to source green beans, importing into Australia, roasting, educating, consulting and operating business in both retail and wholesale sectors, sharing knowledge and great coffee. Driven by a strong passion to make a positive difference in the lives of those less fortunate,…

Babin Gurung is the New South Wales Barista Trainer of Suntory Coffee Australia. With a Masters degree in accounting from the University of Southern Queensland, the only numbers Babin crunches these days are extraction and dose times. He came to Australia from Nepal 11 years ago to study, fell in love with coffee, and hasn’t looked back. Babin has worked at many different cafés in Sydney, and now enjoys sharing his coffee knowledge and skills to help build a new generation of baristas. Matthew Lewin is the 2019 ASCA Vitasoy Barista Champion, and Vitasoy ambassador and coffee consultant. Matthew has worked in the coffee industry for the past 10 years, honing his barista skills and coffee knowledge. He won the 2018 Fushan Cup Barista Championship in China. Matthew is currently…

Western Australia’s Plan for Plastics has been fast-tracked by four years and will see single-use plastics, which now include coffee cups and lids, to be banned by the end of 2022. WA’s Plan for Plastics serves as a roadmap for WA as it moves towards a sustainable, plastic-free state. The plan will be implemented in two stages with stage one seeing banning of all single use plastic bowls, cups, plates, cutlery, straws, polystyrene food containers, thick plastic bags, and helium balloons by 31 December 2021. Coffee cups and lids will be banned in the second stage of WA’s Plan for Plastics, alongside plastic barrier and produce bags, cotton buds with plastic shafts, polystyrene packaging, microbeads, and oxo-degradable plastics, which will be banned by the end of 2022. Consumers and businesses,…

GRINDERS COFFEE Grinders believes everyone deserves a better coffee experience and with passion for great coffee, strives to evolve and meet the changing taste expectations of all Australians. This passion not only led to continuing innovation, but the expansion of the Grinders coffee range into retail over seven years ago, after decades of success on the streets in cafés. Grinders Coffee recently launched its first industrially compostable capsules, now available online as well as independent supermarkets nationally. The new Grinders capsules will take only one year to breakdown in landfill, compared to plastic and aluminium capsules, which take 500 and 200 years to breakdown. Grinders Coffee is setting high standards for its corporate sustainability agenda with its entire grocery range now ethically sourced through Rainforest Alliance and almost all their…

Automation has been embraced along the coffee bar to improve efficiency. Grind-by-weight grinders are removing the need to weigh doses and automatic tampers are improving consistency before the coffee even reaches the espresso machine. Then, after the shots are poured from a profile-controlled espresso machine, automatic milk microfoamers are speeding up service. However, there in one simple step in the process the barista still performs manually that can cause a slight bottleneck when pumping out shots – cleaning the portafilter. Joe Chalhoub, General Manager at Barista Group, says this may not seem like a big deal, but the effect really shows when making multiple coffees at once. “Imagine you’ve just pulled two shots. To clean two portafilters with a traditional knocker tube, the process would be to knock out the…

The last thing any café wants is a machine breakdown or bad tasting coffee, and filtering water before it enters the espresso machine is a simple way to stop that from happening. However, not all water is the same, and Richard Padron, Sales Director at BRITA Professional ANZ, says a unique solution is required for different situations. “A café’s needs out of a filter, changes from state to state, suburb to suburb, and in some cases, even street to street,” says Richard. “BRITA Professional offers flexibility in our water filter range to accommodate for different water supplies and conditions.” After looking at the different water conditions around the country, BRITA determined its Purity C series could meet the needs of any Australian café. Purity C consists of three primary ranges,…

Cameron McDonald is the Business Development Manager – Water Filtration Specialist for Bombora Coffee + Water Supplies It may seem like a small detail, but a lot of thought and science goes into equipping a café with the right water filtration solution. We work closely with our customers to ascertain the café’s critical details, such as the water quality, equipment style, and volume usage. The value of a quick and simple action of water testing is often overlooked, though it is absolutely critical to understand the sites water quality, thus enabling a café to extract the best flavour characteristics from their coffee. The team at Bombora Coffee + Water Supplies is committed to providing quality water filtration, water testing, and education solutions to the greater coffee community. It is for…

Here’s a few standard espresso recipes I like to use for oat milk-based coffees. Coffee: Fruity milk-based roast, lower dose, lower strength, more flavour forward. 20g dose, 39 to 42g yield, 26 to 36 second extraction, 100 to 115ml milk = Pink and red fruit forward profile, lots of aroma on crema, very detailed fruit flavour and expression/nuances, light to medium body, high sweetness, long finish. 20.5g dose, 39 to 42g yield, 27 to 36 second extraction, 105 to 120ml milk = Bold fruit forward profile, red and purple fruits, rich fruit aroma, plump ripe fruit notes, medium body, medium to high sweetness, medium top-long finish.…

Emma McDougall is the Communications and Administration Co-ordinator of the NZSCA. In final article of this series, we navigate the growth of technology and tools with equipment, particularly the grinder, and how I this change impacted the number of competitors on stage. The start of the 2010s saw solid representation and high rankings of Kiwis on the world stage. The almost rhythmical baton of the same winning names during the early years of the competition passed and we started to see a variety of different faces take the crown. An impressive fifth place in Melbourne in 2013 from Nick Clark of Flight Coffee saw NZ back in the podium rankings. A critical turning point in 2013 WBC was the introduction and subsequent rise of the EK43 grinder. This old school…

While watching television the other night, I was stunned at the volume of coffee commercials. I watched McCafé promote its “coffee fit for an Aussie” campaign, George Clooney as smooth as the Nespresso coffee he was holding, and Italian class oozing out of Lavazza’s Milan-based advert. What followed next was an episode of How to Stay Married with an entire segment exposing Lisa McCune’s character of having a single-use coffee cup addiction with her teenage daughter advocating the KeepCup. Coffee really is embedded in our everyday culture the way soccer is to the Italians. While the battle of the big brands play out on our TV screens, behind the scenes is a passionate industry working hard to retain its discerning reputation. Once such brand making its presence known after seven…

A study led by American based Rutgers University has predicted that COVID-19’s socio-economic effects will likely cause a severe production crisis within the coffee industry. Titled ‘Epidemics and the future of coffee production’, the study saw researchers from the University of Arizona, University of Hawaii at Hilo, CIRAD, Santa Clara University, Purdue University West Lafayette, and University of Exeter take part. “Any major impacts in the global coffee industry will have serious implications for millions of people across the globe, including the coffee retail market here in the United States,” says Kevon Rhiney, Lead Author and Assistant Professor in the Department of Geography at Rutgers-New Brunswick. The study proposed that the coffee leaf rust (CLR) epidemic that has already impacted Latin America and the Caribbean over the past decade, in…

The coffee industry has come a long way in the past 20 years. When Abigail Forsyth founded BlueBag cafés with her brother Jamie in 1998, she tells BeanScene the takeaway coffee culture the Melbourne CBD is now famous for, had barely begun. “We tend to forget that takeaway coffee is a recent phenomenon. We were actually one of the first cafés to introduce branded disposable cups. I remember a lawyer once came in and said drinking out of the disposable cup felt a little embarrassing, like he was drinking out of a sippy cup,” Abigail says. “But over the years, the takeaway cup became a bit of a status symbol. It meant you were busy, in a rush, and important. Now, it’s flipped back. People are seeing the catastrophic waste…

COVID-19 has provided many twists and turns for the coffee industry, but for coffee roaster Will & Co, it was an opportunity to try new things and expand its product range. “During lockdown, a lot of our café partners switched to takeaway and took the opportunity to create dedicated retail sections so they could continue to sell products to people working at home,” says Josh Passaro, Head of Will & Co. “A lot of café owners approached us, asking if we new products that they could sell outside of traditional beans and ground coffee. Also seeing a growing demand for convenient coffee solutions, we developed our Pour Overs specialty coffee kits so people could brew a filter coffee anytime, anywhere.” Will & Co’s Pour Overs come in two varieties –…

Victor Vu of Ona Coffee Melbourne is the 2020 ASCA Australian Pauls Professional Latte Art Champion To me, the Spartan warrior conveys strength, bravery, and power, three things I think a lot of us have needed over the past year and a half. That’s why I really wanted to share my take on the iconic soldier at the 2020 Australian Latte Art Championships. I first created this design almost two years ago now, but over time, have refined it to appear more life-like and realistic, as well as to showcase more technique and ability. Spartan helmets have become well known for their feathery crest, looking similar to a mohawk, which was probably meant to intimidate enemies in Ancient Greece. In our design, instead of frightening, it amazes, offering a cool…

Babin Gurung is the New South Wales Barista Trainer of Suntory Coffee Australia. When I see latte art appear on my ordered coffee, it shows that the barista has put love and care into preparing the drink. Although the focus should always be on flavour, making it visually appealing is also an important part of serving coffee. There are infinite number of latte art designs that you can pour, but in order to get confident and consistent, it’s necessary to master a few techniques. Good latte art always begins with well textured milk. Portioning milk correctly is important for consistency and control. Refer to my BeanScene December 2019 article on ‘How to texture milk and perform the perfect pour” to learn more. I find wide-mouth cups or glasses are easier…

NICK PERCY – SUSTAINABILITY MANAGER, NOMAD COFFEE GROUP Nick Percy has become Nomad Coffee Group’s first Sustainability Manager. In the first week of his new role, Nick diverted more than 30 per cent of the company’s roaster landfill volume through diverting chaff to an organic waste service. Nick will continue to calculate and seek ways to reduce the company’s carbon footprint. Moving from a sales position in National Accounts to Nomad Coffee, Nick says he is keen to see what the company can achieve in the coming months: “I’m looking forward to starting some ambitious goals with our suppliers and customers around organisational carbon neutrality, zero waste and circular economy solutions, renewable energy and more.” JO TUCKER – COMMERCIAL MANAGER, TOBY’S ESTATE Jo Tucker came to Toby’s Estate after working…