BeanScene is Australia’s world-class coffee magazine. Not simply one for industry insiders, BeanScene caters for coffee aficionados who love what ‘coffee culture’ contributes to everyday life and leisure pursuits. Packed with fascinating barista profiles, inspiring feature articles and tantalising coffee reviews, BeanScene is a must-read for coffee lovers in Australia.
CONTRIBUTORS • In each issue of BeanScene we profile a few of our talented contributors.
OUR MASTER CHEFS
ONA COFFEE WINS TOP THREE IN CENTRAL REGION BARISTA CHAMPIONSHIP FOR FOURTH YEAR RUNNING
EAT DRINK DESIGN AWARDS ANNOUNCES 2019 NOMINEES
ELIDA ESTATE MAKES HISTORY WITH US$1029 PER POUND PRICE AT BEST OF PANAMA AUCTION
NATURAL PROCESSED COFFEES DOMINATE CUP OF EXCELLENCE MEXICO AND BURUNDI
Christopher’s coffee chemistry • Dr. Christopher Hendon discusses the impact of water chemistry, freezing coffee, mathematical models, and artificial intelligence on cup quality.
The people’s chef • Australia’s godfather of Italian cuisine, Guy Grossi, speaks to BeanScene about Melbourne’s early coffee culture, family traditions, and why reinventing the wheel is the key to longevity in the hospitality industry.
On the front foot • BeanScene talks to Toby’s Estate about how the established coffee roaster continues to grow and innovate while maintaining its quality and connection to origin.
Speaking the same language • Fairtrade is providing small-scale producers in Papua New Guinea with access to advanced training to improve the quality and consistency of their coffee.
The place to be • Ona Coffee is joining the Melbourne coffee community with a Brunswick café, headquarters, and training academy set to open in 2020.
Heart of the land • Riverina Fresh has been producing dairy products since 1922. Twenty local farmers are responsible for its award-winning milk and hope to continue their profession for generations to come.
A new direction • Gloria Jean’s offers franchisees the opportunity to grow their own businesses while providing support and access to information on the latest industry trends.
Straight up • The KB90 is La Marzocco’s lastest gift to the market with its retro design and focus on creating the ultimate workflow. BeanScene discovers how baristas are adapting to the new straight-in model.
The Coffee Entrepreneur • Espressology’s Instaurator has penned part two of his Australian life, focusing on his risk-taking business strategies and key learnings from practical life experiences.
The new alternative • Califia Farms has launched an Oat Barista Blend to meet consumers’ growing demand for healthy dairy alternatives that work well with coffee.
To a high degree • The Rancilio Specialty RS1 espresso machine has made an impression on the Australian market thanks to its temperature profiling technology and workflow considerations.
Part of the theatre • In a market that’s arguably becoming saturated with roasters, Roasting Warehouse has popped up in Melbourne’s outer suburbs, promising to bring a point of difference in a transparent way.
Sweet success • The Raw Liquid Sugar Co’s Sean Collins explains why just a teaspoon of sugar is never a bad thing when it’s raw, natural, and Australian made.
Dairy in danger • Milk is an integral part of the Australian coffee industry, but prolonged droughts and climate change are placing increased pressure and a greater need for support on dairy farmers.
Recycling in action • Detpak’s RecycleMe system provides cafés with a closed loop solution to tackle coffee cup waste and is expanding to guarantee fewer cups end up in landfill.
Taking stock • Coffee roasters across the globe are...