Cafe Biz

April 2, 2015

Cafe Biz Training Hub

Central to every professional’s growth is learning!

Brand new to Café Biz 2015 is this designated Training Hub, dedicated to learning and development. Presented by leaders in the café industry, attendees will be able to extend and develop their knowledge in; • Coffee Roasting
• Espresso Coffee • Latte Art • Alternative Brewing Methods • Café Operations • Turkish Coffee • Water Quality • And more




Espresso Master Class
Tim Adams – Tim Adams Specialty Coffee





When: Sunday, 24 May 2015 from 10:00am to 12:00pm
Cost: $75 incl. gst

Course Covers: The Australian Cafe Industry is growing at a rapid pace with over 4 billion cups sold each year. With this consumer demand the obligations of the roaster, cafe owner/manager and ultimately the barista are increasing. The 2 hour workshop is designed to increase and complement the industry professional making way for growth for future standards and trends.

  • Utilising your espresso machine and the features you don’t use.
  • Grinding, dosing and Tamping, leave behind what you thought you new and make your grinder your best friend.
  • Milk texturing and what latte art means to the consumer.





Brewed Coffee – Science and Sensory
Andy Freeman –





When: Saturday, 23 May 2015 from 12:30pm to 2:30pm
Cost: $75 incl. gst

Course Covers: In this session we will take you on a journey of scientific and sensory discovery. From the 1970’s dripolator and the current craze of Egyptian kettle pour-over to where the industry brew bars need to head in the future to provide a better cup of coffee with more profitability.

We will look at some of the science of brewing and the targets that need to be hit to ensure a consistent and repeatable cup full of positive attributes and how to negate the traits that we prefer not to be there. More importantly, we will also tell you the nerdy science that you don’t need to produce a great cup. Best of all to save you from listening to me rabbit-on we include a session of hands-on taste testing with brews at different temperatures so you can see the results for yourself.

The aim of this session is to increase your overall understanding of brewed coffee characteristics, their potential viability in a cafe environment and to improve your sensory skills in tasting the differences.




PeterDobrenov_TrainingHubProfile1Intro to Turkish Coffee
Peter Dobrenov – The Turkish Coffee Guy





When: Sunday, 24 May 2015 from 12:30pm to 2:30pm
Cost: $75 incl. gst

Course Covers: Level 1 – Introduction to Turkish Coffee. This 2 hour course will include an introduction to Turkish coffee covering the background, culture and facts on the beverage. You will learn how to make Turkish coffee including details on:

  • roasting profiles
  • Introduction to equipment
  • Ingredients required
  • Method with variations (theoretical and practical delivery)
  • Serving Turkish coffee (process of serving in different cultures)
  • CIC (main rules for Cezve/Ibrik Championships)
  • The tradition of Turkish Coffee Fortune Telling

 All participants will take home; all paperwork from the course, a hand made Cezve/Ibrik, 250g of Turkish coffee (from Turkey), some hand made fresh Turkish Delight and a certificate of participation

There will be time at the end to discuss the benefits for roasters and Cafe owners in roasting and serving the Turkish style coffee.


MPM Advertisment


Get the most out of Christmas trade

In Australia and NZ, good weather combines with the festive season to make Christmas a busy time of year for most hospitality businesses. The silly season may bring a bit of extra stress, but by observing a few golden rules you...
by Cafe Culture Mag


Cybertongue technology!

A cybertongue that can rapidly detect lactose and spoilt milk, developed by CSIRO, has today been licensed to startup PPB Technology. The next-generation diagnostic tool uses biological sensors to detect substances like lactose...
by Cafe Culture Mag


An Interesting Christmas read.

Alternative Food Politics: From the Margins to the Mainstream covers topics ranging from ag-tech start-ups and social justice projects, to new ways of mediating food wastage, celebrity, and ‘ethical’ foods, as well as the r...
by Cafe Culture Mag



Coffeesmiths Espresso Bar

The sign on the side of the road had intrigued me for weeks – ‘Coffee to wake the dead’. Always a sucker for a quirky A-frame I knew it was only a matter of time before I tested that claim. Sure enough one Wednesday m...
by Cafe Culture Mag


Australia’s Newest Tea Lounge

Australia’s newest tea lounge concept “TAVALON TEA LOUNGE” has been launched in the heart of Westfield Garden City for its soft opening in November 2018. This exclusive, luxurious and elegant tea lounge is changing the wa...
by Cafe Culture Mag


by Cafe Culture Mag


It’s a wrap! Golden Bean 2018

Here we are again, at the end of another year and Golden Bean competition! The fourteenth annual Golden Bean Australia/New Zealand competition was held in its customary location, the scenic town of Port Macquarie. Dozens of roa...
by Cafe Culture Mag



Helping Australian small businesses grow by going digital

Support from ASBAS Digital Solutions available.   The Australian Small Business Advisory Services (ASBAS) Digital Solutions program  provides access to business advisory service providers to deliver low cost, high quality, di...
by Cafe Culture Mag


The 2018 Grand Breezey Master

Sydney, Australia, 15 November 2018:   The wait is over. After a full year of tightly fought heats stretching across the globe, we brought the best baristas we could find together in one of the world’s best cafes, The Gr...
by Cafe Culture Mag


Fun food fact: The not so nice connection between beavers and artificial vanilla….

Artificial Vanilla Flavoring   Be cautious next time you bake or buy something vanilla-flavored because artificial vanilla has castoreum, which is a product that comes from a gland in a beaver’s butt. Source: https://www...
by Cafe Culture Mag