June/Jul 2017

BeanScene

A World Class Coffee Magazine

BeanScene2 min readCooking, Food & Wine
James Wise Wins 2017 London Coffee Masters
James Wise of Treves and Hyde is the 2017 Coffee Master of London. The United Kingdom barista was one of 20 competitors and 12 UK participants to take part in the event, which took place from 6 to 9 April at the Old Truman Brewery. After completing s
BeanScene2 min readTechnology & Engineering
La Marzocco Hosts First Melbourne Out Of The Box
To celebrate 90 years of heritage, technology, and design, La Marzocco hosted the first edition of Out of the Box (OOTB) in Melbourne on 28 March at Abbotsford Convent. “This is the first time OOTB has been in Australia. The concept started as a foru
BeanScene1 min read
Monin Hosts Melbourne Bartenders Vs Barista Competition
Barista Lewis Baldwin of Higher Ground café and bartender Zee Wason from Lily Blacks have won Melbourne’s Bartender vs Barista competition. Monin and Mr Black hosted the event which saw the city’s best baristas go head-to-head with the industry’s mos
BeanScene6 min read
Charlotte’s Web
Charlotte Malaval isn’t ashamed to admit that four years ago her knowledge of coffee was non-existent. “I’m from France, so naturally I grew up drinking bad, bitter, dark-roasted coffee,” Charlotte says. “I didn’t know what specialty coffee was or wh
BeanScene2 min read
Asca Presents Bruno Maiolo With Lifetime Asca Membership
By Martin Pearson The Australian Specialty Coffee Association (ASCA) President Brent Williams has presented Bruno Maiolo with a lifetime membership. Bruno was awarded honorary life membership at MICE for his services to speciality coffee in Australia
BeanScene2 min read
El Salvador And Nicaragua Coe Competitions Return
El Salvador and Nicaragua have returned to the Cup of Excellence (COE) competitions with successful results. Jorge Raul Rivera of Santa Rosa was the winner of the 2017 El Salvador COE, which took place from 4 to 7 April in San Salvador. This is the f
BeanScene7 min read
Mark’s Cultural Mission
By Sarah Baker “BLACK WATTLESEED ( ACACIA MEARNSII ) IS A NATIVE INDIGENOUS INGREDIENT WHICH IS A REALLY INTERESTING WAY TO ENJOY COFFEE WITHOUT THE CAFFEINE.” Mark Olive lists his favourite types of coffee drinks like an actor names his starring rol
BeanScene2 min read
Asca Hosts First Symposium
ASCA hosted its first Symposium on 27 March 2017, uniting café owners and business leaders who wanted to learn more about improving their business. Held during Melbourne Coffee Week in the lead-up to MICE, the inaugural event at Mercure Treasury Gard
BeanScene2 min readEarth Sciences
Short-duration Heat Waves Could Lead To Coffee Crop Failure
Research from Oregon State University’s (OSU) College of Forestry has found that Coffea arabica plants subjected to short-duration heat waves are struggling to produce flowers and fruit. The OSU research investigated how leaf age and heat duration af
BeanScene6 min read
What Happens In Bali
Each year thousands of Australians head to to Bali for its tropical climate, pristine beaches, friendly culture, and party scene. One thing missing, however, is the specialty coffee Australians have come to expect from their homeland. That was, of co
BeanScene9 min read
In Pursuit Of GREATNESS
Backstage at the ASCA Australian Coffee Championships, baristas nervously polished their glassware, some muttered words of encouragement to themselves, and others recited parts of their routine. But most were not alone. Cutting a silent but supportiv
BeanScene5 min read
Café Essentials
Uniwell POS Australia has provided high-quality, purpose-built Point of Sale (POS) terminals to Australian hospitality venues for more than 15 years. The Uniwell4Cafés system combines the latest touchscreen ePOS technology, known for its reliability
BeanScene2 min read
Project Origin Best Of El Salvador Crowns Back-to-back Winner
Project Origin celebrated the best of El Salvador coffee in its auction program, which took place from 24 to 30 April. With a score of 89.6, Ever Leonel Díaz Pérez from Finca Milaydi in the Chalatenango region took top honours for his Washed Pacamara
BeanScene4 min read
Paint The Picture
Communicating specialty coffee to consumers is an evolving art. In many ways, its narrative has become dense and complex, and rightly so, when you consider the long and involved processes to produce a cup of coffee – a seed that is pulped, fermented,
BeanScene7 min readCooking, Food & Wine
MICE2017 Wrap
Melbourne awoke on 30 March with that feeling of excitement and anticipation, much like diehard footy fans on the eve of the AFL Grand Final, or children the night before Christmas. For the Australian coffee community, our version of Christmas was ab
BeanScene5 min readCooking, Food & Wine
Canberra: The New Coffee Capital
When you ask a foreigner what the capital of Australia is, they often answer Melbourne or Sydney. They look perplexed when you tell them it’s Canberra, one of the world’s lesser known capital cities. Now try and tell them that the country’s capital i
BeanScene5 min read
Reimagining Indonesia
Benji Salim of The Q Coffee Trading is passionate about advocating Indonesia, not just because he was born and bred on the island of Sulawesi, or the fact that he connects with its culture and people, but because of its quality coffee that, until rec
BeanScene9 min readCooking, Food & Wine
Best Of The Best
Hugh Kelly of Ona Coffee has won the Australian Specialty Coffee Association (ASCA) Australian Barista Championship for the second year in a row. Hugh is only the second Australian to win the prestigious title back-to-back since Paul Basset in 2002 a
BeanScene5 min read
Budapest Comes Alive
In the 2014 hit song Budapest, British artist George Ezra describes the city as a “hidden treasure chest”. Soon enough, that treasure chest of specialty coffee coffee shops, historic pubs, thermal baths, royal palace, and vibrant night life will be o
BeanScene4 min read
Filter Made Easy
Brett Dedman, Business Development Manager of Espresso Mechanics, frequently talks to café customers about the right equipment to suit their venue based on size and need. When he questions the need for a filter brewing station, all too often he hears
BeanScene4 min read
Up, Up, And Away
French Dramatist Charles-Guillaume Etienne once said: “If you want something done right, do it yourself.” Fernando Cortijo of Rubia Coffee Traders couldn’t agree more. Having been a roaster for years, Fernando, like so many others, found roasted coff
BeanScene3 min read
Back To The Future
“THE ZM ENABLES THE BARISTA TO REACH REPEATABLE RESULTS THANKS TO ITS DIGITAL CONTROL SYSTEM, EASE OF USE, AND EXTREME ACCURACY.” In 1958, Mazzer produced its first ZM machine in an old factory near Venice in Italy. Back then, Mazzer’s Product Manage
BeanScene2 min read
BeanScene Covershoot
Toby's Estate Coffee 32-36 City Road, Chippendale, New South Wales, 2008 www.tobysestate.com.au If you’ve just picked up this striking red magazine – how could you not notice it – you are the lucky reader of the June edition of BeanScene. To help cre
BeanScene11 min readCooking, Food & Wine
Café Scene
107 Main St, Mittagong, New South Wales, 2575 Open Monday to Friday 6am – 3pm, Saturday 7am – 2pm, Sunday 8am – 1pm Underneath the lush green ivy concealing a heritage sandstone building lies a unassuming specialty coffee shop in the small country to
BeanScene2 min read
Introducing the #ascatop12
It’s been a few months now since we wrapped up the 2017 ASCA Australian Coffee Championships. I think it’s taken that long to come down from the rush of what we consider our most successful national competition to date. A total of 73 competitors, 41
BeanScene2 min read
Contributors
Jared Chapman is the National Team Leader for Mocopan Coffee. He has an extensive background in coffee, training and consulting, working with cafés of all shapes and sizes from independent cafés to corporate coffee chains. Jared’s passion is sharing
BeanScene5 min read
Behind The Scenes
They say that may hands make light work, and in the case of coffee production, it couldn’t be truer. When a café serves a customer a delicious single origin coffee from Nicaragua, the cup’s journey isn’t from the spout of a coffee machine to the cup.
BeanScene2 min read
Battle Of The Artists
The NZSCA has enjoyed a jam-packed events calendar in the first half of 2017. Following the NZ Brewers Cup and Cup Tasters Championship in March, the Meadow Fresh Latte Art Championship took place on 8 April at Cerebos Gregg’s headquarters in Aucklan
BeanScene2 min read
Rainbow Fish
Welcome to my first column for BeanScene. I’m very excited to have this opportunity to share my love of latte art with you. I never imagined I’d be in this position three years ago. I was living in Korea and studying architecture at university while
BeanScene2 min read
Partners And Pathways
Months have passed, and I’m still asked why I thought this year’s Melbourne International Coffee Expo (MICE) was one of the most memorable to date. I could say it’s because the event attracted such a high calibre of exhibitors, and international gues
BeanScene2 min read
E-scene
Pictured from our recent journey to Quindío, Colombia are some beautiful Geisha and Java naturals from Finca La Estrella, Pijao drying on newly constructed African beds. With guidance, local farmers are implementing more innovative low cost processin
BeanScene4 min read
Preventative Vs Reactive
If you’re a café owner, then I don’t need to tell you twice about the cost of operating your dream business, nor the constant list of to-do items and daily stresses. Bringing your own café to life is no easy feat. By the time you’ve invested in grind
BeanScene4 min read
Flavour Troubleshooting
It’s Monday morning, in the middle of your busy period. A regular customer comes up to the counter to thank you for their coffee, the same as they do every day. But then comes a comment you don’t want to hear: “Thanks for the coffee. It wasn’t quite
BeanScene4 min read
A French Twist On Tea
Although the word café is native to France, one might be surprised at how difficult it is to find a good cup of specialty coffee. Some say that the coffee culture is so strong it will take years before the French accept any change. Not so in the worl

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