Today’s highly compliant and fast moving business environment has created some major exposures. In the past, risk was measured on the probability of natural disasters or a one-in-five-hundred possibility of a serious accident. The current focus, however, is on fines and penalties against companies breaching the law, theft or fraud by people in positions of [...]

A common reaction to the excessive use of disposable coffee cups is: “Why don’t we just recycle them all?” To meet the demands of liquid portability, the simple paper cup is not just made out of paper; the paper is coated with plastic to make it waterproof. Disposable paper cups are made of about 95% [...]

DaVinci Gourmet is renowned for its support of the coffee industry and the talented barista … As part of this support, I have been travelling around doing quite a bit of judging for a variety of different sectors within this same industry. For a number of years now, I have been judging regional, state and [...]

STORY BY JACK SCHEEREN A few years ago when the Roast and Ground coffee industry told us that coffee should be drunk at 65, not 75 degrees, I don’t think anyone would have ever thought that we would one day be drinking it at 4 degrees. At ONA Coffee we are always looking for something [...]

STORY BY ANDY FREEMAN www.coffeesnobs.com.au In the last couple of years, the buzz words in the pointy-end espresso market have been ‘pressure profiling’, but what is it and how does it make espresso better? Slayer, La Marzocco, Cimbali and others are producing machines heading towards a $30,000 price tag, and all of the companies are [...]

STORY BY INSTAURATOR Managing Director – Coffee Logic International. Around the world, Australia and New Zealand are recognised as world leaders in the espresso realm – quite an achievement for two continents located roughly 12,630 kilometres from coffee’s original birth place in Ethiopia. However, this shouldn’t be all too surprising, as there are two things [...]

Welcome back. In Part I of this series, we discussed some of coffee’s chemical makeup and its role in developing coffee’s flavour. This time, we’ll briefly discuss a few key components and take a brief journey to explore their role in flavour. COFFEE ROASTING AND AROMA DEVELOPMENT. Although roasted coffee contains over 1,000 compounds, the [...]

STORY BY MARK BEATTIE COFFEE ROASTERS AUSTRALIA One of the biggest frustrations I hear from roasters, distributors, retailers and end consumers is: “Why does my coffee taste different? I’ve roasted the same beans with the same profile, or I’ve ordered the same blend, yet it tastes different”. I am sure everyone reading this will empathise [...]

After ten years of involvement in the media business, running an industry trade magazine, a café and coffee trade events, it has been very exciting to see the industry and its players grow around us. As the industry grows and new competition enters the arena, we continue to evaluate our business philosophy and market position, [...]

Hudsons Coffee has named its best barista and bean team! Yijun Yuan, from the Melbourne Central store, is the National Champion of the 2011 Hudsons Coffee Barista Competition; and husband and wife team, Adam and Allison DeVries, are the Bean Team winners. After months of gruelling heats, the top three competitors from across the country [...]

Matt Wilkinson, co-owner of Pope Joan in Melbourne, is the undisputed winner of the title of world’s best sandwich maker at the World Sandwichship, which was held at the Sydney Opera House as part of the Crave Sydney International Food Festival 2011. The World Sandwichship Competition consisted of a one hour round, where the participants [...]

What better way to top off a successful, stressful and busy 12 months for Disavè Espresso Equipment Suppliers than moving locations! After many weeks working 16+ hour days, Dean, Paul and the team at Disavè have finally moved into their spacious new factory and showroom, conveniently located in Dandenong South. “We are very excited to [...]

With building economic pressures, these days people are much more discerning about where they spend their money. Great news for bank balances … bad news for retailers.  With a lot of people scaling back their lifestyles and spending less on dining out, we need to start thinking: when a customer does walk into your café, [...]

Winning the gold medal in the Single Origin category at the 2010/11 CSR Sugar Golden Bean Coffee Roaster Competition has shone a spotlight on the Ducale Coffee brand. This is exactly what General Manager Henri Kalisse was planning as part of the Ducale transformation from its traditional Italian coffee roots to a driving force in [...]

Many children as young as ten were selling wares like postcards and chewing gum to support their large family units. Many of these children he talked to had come from poor rural areas by themselves to seek work in the busy city of Hanoi. Jimmy straight away had a vision of how he could turn [...]

For many, good coffee is a luxury we like to treat ourselves to on a daily basis. Founder and owner of Numero Uno Coffee Roasters, Gina Di Brita is a proud and passionate female figurehead. Numero Uno has a strong vision. Since 2003, Gina has been ticking all the right boxes when it comes to [...]

There is no denying that when it comes to coffee in Australia, espresso as an extraction method still reigns supreme. However, there is a growing trend for cafés with passion and vision to include alternative brewing methods as part of their coffee offerings, adding some ‘theatre’, increasing customer interaction with the baristas, and giving them [...]

Everybody is talking about the Geisha Coffee. It recently auctioned in the Best of Panama Competition for USD $111.5/Lb, which is probably the highest price ever paid for a coffee. Geisha or Gesha is a varietal of the Arabica tree. It is recognised by its elongated coffee berries, compared to the normal and well known [...]

Every day, millions of people around the world begin their day religiously with a morning cup of coffee. Although today we easily identify coffee in its beverage form, it wasn’t always this way in the beginning. Throughout history, coffee has taken on several physical transformations, initially serving as an energy source when nomadic tribes combined [...]

Craig Dickson, CEO at Veneziano Coffee, has always had a passionate desire to learn about coffee, and he also encourages employees to educate themselves as much and as often as possible. His philosophy has led to Veneziano Coffee providing competition training and support to many of Australia’s best known and awarded baristas. As a specialty [...]