BeanScene

Welcome to the first edition of BeanScene for 2019. The industry is abuzz early in the year with many events, international guests and new product launches surrounding the Melbourne International Coffee Expo. One such product making its Australian de

Dr. Monika Fekete is a chemical scientist with a passion for coffee. She is the founder of Coffee Science Lab, Australia’s first independent scientific coffee consultancy. She has collaborated with innovative coffee companies, roasters, and competiti

The summer break is full of festivities and fun, and if you’re lucky, there’s some downtime attached. It’s a time to wake up late without an alarm, not move from the couch, take regular naps, and read a good book as one hour rolls into the next. Down

Kuvings Australia CS600 Chef Commercial Cold Press Juicer is the first to offer the hospitality industry a whole fruit cold press juicer that can provide on-demand cold press juicing with ease and confidence. The Kuvings CS600 features a large feedin

When Hemro Group Head of Product Development and Design Daniel Hofstetter held an Anfim grinder workshop in Australia in November 2018, the reactions from the crowd were divided. There were nods of heads from those who understood the mathematical exp

Over more than 30 years importing coffee to Australia from around the world, Cofi-Com has developed strong ties with its Volcafe sister companies that operate in most growing origins. These relationships give Cofi-Com an in-depth knowledge of the req

To Will Valverde, Fairtrade is not just about certification. It is a comprehensive system that helps coffee-producing communities build their knowledge, skills, and production capacity. “The consumer will buy a product because they want to help the f

Everyone deserves good coffee. However, for many office workers, access to professional equipment and skilled baristas is restricted. Some choose to make their own morning coffee at home and try not to spill it on the peak-hour train. Others enjoy re

Overcoming data free observations on Australia’s coffee production was a big hurdle in the early days. Research in the subtropics during the 1980s and 1990s was challenged by such beliefs that coffee “must have shade to produce high quality” that “ha

For a barista, finding out all the things that can massively influence the end flavour of coffee, such as origin, processing, and brewing, is game changing. As a coffee roaster, I’ve had a similar moment. Although we know coffee flavour is developed

When my wife and I decided to open our café, Cavalier Specialty Coffee, we wanted the service, coffee, and food experience to be above and beyond. For that, we needed to find a coffee bean that best represented Cavalier. After tasting many different

Hot on the heels of the 2019 ASCA Australian Coffee Championships at MICE2019, ASCA is already looking ahead to the 2020 competition year. This year, ASCA will be launching its competition season with one of the most highly anticipated national final

Even with the countless preparation and practice hours required to compete at world level, not every competitor will win. With the financial and mental investment high, what happens when the competition doesn’t go to plan? Stepping onto the stage wit

Do you feel like a refreshing cold brew in the summer heat? Or what about an iced latte? Whichever you prefer, there are a range of factors that contribute to their unique tastes, and the temperature they are prepared at is certainly a big one. While