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.
A word from the Editor BeanScene® Magazine
EAT DRINK DESIGN AWARDS REVEAL AUSTRALIA’S BEST CAFÉ DESIGN
COFFEE PRICES END 2021 ON DECADE-LONG HIGH
NOMAD COFFEE GROUP PLEDGES JOURNEY TO NET ZERO
IWCAA ANNOUNCES NEW BOARD
VITTORIA COFFEE BREWS NEW OPPORTUNITIES IN THE UK
REGIONAL VICTORIAN SMALL BUSINESSES THRIVING POST-PANDEMIC, REPORT SHOWS
THE COFFEE CLUB UNVEILS SEVEN NEW STORES
HOSTMILANO 2021 EXCEEDS ALL EXPECTATIONS
Stuff on the scene
Forward focus • Gruppo Cimbali General Manager Enrico Bracesco talks about plans for the company’s first Australian subsidiary and why it intends to stay close to the market leaders.
Bourne to try • Chef Ben Milbourne speaks to BeanScene about forging a career from reality TV, the simplicity of modern menus, and why he’ll always turn to coffee that evokes childhood memories.
What a barista wants • From the automatic Ubermilk nanofoamer to the boilerless Tone brewer, Barista Group has made a name for itself in the Australian coffee industry for innovating café workflow efficiency.
Staff wanted • Cafés and hospitality venues the world over are facing the next challenge made worse by COVID-19: skilled staff shortages. BeanScene asks how the industry can adapt and attract new workers.
Urban edge • Maltra Foods on why crafted artisanal brand Urban Barista is the ideal solution for cafés that want to serve more than just quality coffee.
TODAY’S MILK IS The ALTERNATIVE
Flavour maker • MONIN reveals its new flavour wheel to help baristas match coffee profiles with natural flavours that can take a beverage menu to new heights and push the boundaries of taste exploration.
Coffee is servo-ed • The petrol and convenience sector is embracing barista-quality coffee to draw in new customers and create a one-stop shop for people seeking convenience.
Join the Club • Volume three of the MilkLab Barista Social Club highlighted the evolution of Australia’s coffee culture and how dairy alternatives now play a role in the fabric of café menus.
Putting the spotlight on customer aggression • Penny Wolff of Wolff Coffee Roasters discusses rising customer aggression during COVID-19 and how to address it.
The wild west • Anthony Bosco of Espresso Works in Western Australia discusses the importance of water filtration in Australia’s hardest water state.
Building sustainable relationships • First Crop Coffee talks about the importance of paying producers fairly and maintaining an open dialogue with the farmers it supports, and the roasters it partners with.
Coffee that goes beyond • BeanScene speaks to Minas Hill Founder Marcelo Brussi about his passion to exclusively support Brazilian specialty coffee.
Education matters • Through Educare Coffee, Southland Merchants is providing small-scale Brazilian producers with technical knowledge and information to help improve their farming practices and business decisions.
I don’t know about you, but I’m feeling MICE2022 • After several years a part, the coffee community’s interest in the 2022 Melbourne International Coffee Expo is bigger then ever with exhibition space selling fast.
Creating espresso recipes • Mocopan...