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Business Insights

The Q Fuss

Posted November 9, 2011 by Cafe Culture Mag

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 […]

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General Interest

Coffee Chemistry

Posted November 9, 2011 by Cafe Culture Mag

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 […]

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General Interest

Dimattina Western Australia

Posted November 9, 2011 by Cafe Culture Mag

STORY BY SIMON DIMATTINA I was lucky enough to be born into a coffee family. My dad was one of the early coffee pioneers in Australia. He purchased Mocopan in the 1950s. At that stage, coffee was not a big focus, but as he ran the company for close to 40 years, he developed its progression […]

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General Interest

Cafe Culture… more than just a magazine

Posted November 9, 2011 by Cafe Culture Mag

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, […]

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General Interest

bel cibo italy

Posted November 9, 2011 by Cafe Culture Mag

Italy! Its very name conjures endless images, many of which reflect a culture obsessed with cuisine and coffee.  So when a close friend announced she was getting married by Northern Italy’s Lake Como, we just knew we had to do everything in our power to get there. Fast forward to September 5th and less than 5 hours […]

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General Interest

Will Priestley

Posted November 9, 2011 by Cafe Culture Mag

Will Priestley is no newcomer to the coffee scene and the art of the barista. At 26 years of age, Will is widely known and respected throughout the industry. He has competed in just about every barista and latte art competition throughout Australia, becoming the Australian Latte Art Champion in 2010 and placing second in […]

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General Interest

Australian Named World’s Best Sandwich Designer

Posted November 9, 2011 by Cafe Culture Mag

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 […]

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Cultured Gossip

Disave’s New Factory

Posted November 9, 2011 by Cafe Culture Mag

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 […]

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Blog

Eamon Sullivan

Posted November 8, 2011 by Cafe Culture Mag

It’s been a busy year for the 5 times world record breaking Olympian. In 2011, Cleo magazine announced Eamon as their Bachelor of the Year, he took out first place in Celebrity MasterChef, opened a café in Perth and released his own cookbook. In amongst this, he has been in the pool a bit too. […]

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Blog

Building economic pressures with Phillip DiBella

Posted November 8, 2011 by Cafe Culture Mag

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, […]

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