Sarah Baker

Cafetto EVO

Cafetto’s Evo is a high performance cleaner formulated to clean espresso machine group heads, valves, and lines. With the environment in mind, Evo contains only ingredients that are sustainably sourced and are not genetically modified.
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Seven Miles to host Generation Automation event

Seven Miles Coffee Roasters will host a Generation Automation event on Tuesday 21 August at its Manly Vale roastery.  At the free event, Seven Miles will ask participants: can an automatic machine really do the job of a skilled barista? The event will showcase the latest automated equipment from brands including La Marzocco, Eversys, Sanremo and more. Guests will learn about the future of equipment automation from Seven Miles’ Coffee Science and Education team, and have the chance to play with some leading coffee equipment.
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MICE launches an Espresso Bar – participants wanted

The Melbourne International Coffee Expo (MICE) will create a dedicated Espresso Bar for the first time in 2019. The Espresso Bar will offer roasters the opportunity to showcase their coffee in half-day blocks across the three days of MICE2019, taking place from 7 to 9 February, 2019. To make it easy, MICE is taking care of the build, roasters just need to bring their coffee.
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BioPak fights the war on waste with compostable packaging

Australian Broadcasting Corporation’s War on Waste has thrust Australia’s waste management crisis further into the spotlight, lifting the lid on the volume of food and organic waste that ends up in landfill. According to the episode that aired on 7 August, 60 per cent of household waste ends up in landfill. Media attention has influenced a rise in cup-only collections, but BioPak says this is a temporary fix to Australia’s waste problem.
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Mario Fernández, Technical Director at the Coffee Quality Institute

Book your ticket to see Mario Fernández at Knowledge Talks

Mario Fernández, Technical Director at the Coffee Quality Institute (CQI), will present at Toby’s Estate’s Knowledge Talks from 23 to 28 August in Sydney, Brisbane and Melbourne. Mario will present on processing methods, the role of microbial fermentation in the flavour creation of coffees, and will also delve into innovations around the development of cup characteristics through post-harvest processing. Through his role at CQI, Mario will also talk about how he constructs and supervises projects at origin and the challenges he experiences when creating new certification and education programs.
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ASCA Barista Camp returns in September

The Australian Specialty Coffee Association (ASCA) Barista Guild will host a Barista Camp from 7 to 9 September. Participants will tour Noosa Black and attend a day of workshops at Padre in Noosaville. The camp provides baristas with a chance to learn more about Australian coffee production, as well as networking with other engaged professionals from around the country.
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Shinsaku Fukayama’s Parrot latte art

By Shinsaku Fukayama of St Ali, the 2018 ASCA Australian Latte Art Champion. Hi everyone. Welcome to my first editorial column for BeanScene magazine. I’m so excited to join you for the next year as a regular contributor and share some of my favourite latte art patterns with you. 
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Hard Coffee Beach Café

In terms of location, there’s not much more you could want from Hard Coffee. The Noosa-based café is located just across the road from Noosa Heads Main Beach, and there’s a steady flow of surfers, locals, and tourists who pass by the idyllic spot for a surf or to stop at Shane Newton’s café for quality-produced coffee. “When I started here 11 years ago we were one of the only cafés serving specialty coffee and doing it well, but now the culture has become stronger and there’s a number of small roasters in Noosa and a greater push towards specialty coffee,” he says. “It’s good for the town to have options. It does make it more competitive, but it has also educated people to have a greater appreciation for specialty coffee.”
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Monin salted caramel sauce

Make coffee drinks, shakes, desserts, and other recipes stand out with Monin’s new Salted Caramel sauce. Delivering a sophisticated sweet-salt, smoky taste, this fun concoction encapsulates the classic delight of salted caramel.
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ASIC announces program categories

The Association for Science and Information on Coffee (ASIC) in collaboration with the Specialty Coffee Association, has announced its presentation and poster categories for its 2018 symposium on coffee science.  The conference, taking place from 16 to 20 September at the Oregon Convention Center in Portland, US, is the premier symposium on coffee science in the world.
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