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Jibbi Little, a renowned barista and coffee professional in Australia, has turned her passion for coffee into a successful business empire. She started as a barista and gained recognition for her latte art skills. In 2017, she became a coffee roaster and launched her own brand, Jibbi Little Coffee Roasters. Jibbi has won numerous coffee competitions and recently won the Australia's Richest Barista competition. She is also the founder of the Jibbijug milk pitcher, a unique and stylish jug designed for latte art. Jibbi is dedicated to sharing her knowledge and helping junior baristas unlock their potential. [Extracted from the article]

On the night, the finalists presented three very different drinks, some that divided the crowd, and the judges, but what separated each of the beverages, John adds, was Danny's confidence and level of professionalism. In time, John says the most confident and educated baristas will be those that acknowledge macchiato sales are plummeting after 2pm, and are brave enough to experiment with another kind of coffee beverage, like Danny's "Stargazer spritz" with refreshing and sparkling soda and espresso. MONIN Advocacy and Innovation Manager, John Davidson, says the competition is also designed to show people how to explore different MONIN flavours in coffee beverages in a fun and creative way. [Extracted from the article]

DaVinci Gourmet, a beverage solution brand, is launching the Barista Craft Championship to celebrate the artistry and craftsmanship of coffee. The competition will take place in up to 20 countries in the Asia Pacific/Middle East/Africa region, with baristas submitting coffee-based beverages featuring DaVinci Gourmet products. The top three finalists from each country will compete in the national finals, and the winners will go on to present their beverages at the Food and Hotel Asia tradeshow in Singapore. The theme of the competition is "United through Coffee," highlighting the shared passion for coffee across diverse cultures. DaVinci Gourmet aims to elevate coffee by working with cafes to create new and exciting beverages while respecting the demand for classic drinks. [Extracted from the article]

Zentveld's coffee farm and roastery has partnered with Milklab, a premium barista milk brand, to operate sustainably. The collaboration has resulted in Zentveld's coffee house stocking Milklab products, including reusable coffee cups. Both brands share a commitment to sustainability and values, and they have combined their social channels to promote their businesses. Milklab offers a range of milks specifically designed to complement espresso coffee, with their oat milk being the biggest seller. Zentveld's focuses on biodiversity and sustainability on their family farm, growing coffee naturally without the use of pesticides and implementing practices to increase plant resilience and reduce waste. Milklab also prioritizes sustainability, with initiatives such as installing solar panels and using recyclable packaging. The partnership aims to promote sustainable practices and give back to the community through collaborations with local charities. [Extracted from the article]

This article from BeanScene Magazine discusses the experiences of several café owners who have partnered with Australian equipment distributor Barista Group. The café owners highlight the benefits of using Barista Group's products, such as the Übermilk automatic milk frother, the Tone Touch 03 single serve brewer, and the Markibar Izaga W grind-by-weight coffee grinder. They praise the efficiency, consistency, and quality of these products, as well as the support and personalized service provided by Barista Group. The café owners appreciate the constant equipment updates and the company's responsiveness to customer feedback. [Extracted from the article]

German coffee machine manufacturer WMF is adapting its machines to cater to the growing demand for dairy alternatives in the coffee industry. The company recognizes the trend towards plant-based milk alternatives and aims to reflect these developments in its machines. WMF has introduced features such as the Auto Steam system and the MultiMilk system to ensure consistency and flexibility when processing different types of milk. The company also emphasizes the importance of machine cleaning and offers the AutoClean system for automated cleaning of milk and coffee-carrying parts. WMF believes that it is well-equipped to handle future trends in the milk landscape. [Extracted from the article]

Tetra Pak, a global brand specializing in processing and packaging solutions for the food and beverage industries, is committed to sustainability. They are working with industry partners to turn used cartons into sustainable building materials and ensuring that all their ready-to-drink (RTD) coffee packaging is recycled. In Australia and New Zealand, Tetra Pak has partnered with a startup called saveBOARD to transform cartons into sustainable building materials. They are also focused on increasing the renewable content of their products and finding alternatives to fossil fuel-derived plastics. Tetra Pak collaborates with coffee brands to develop sustainable packaging solutions and supports their innovation journey. [Extracted from the article]

CafeSmart, a coffee-led campaign in Australia, is collaborating with cafes and roasters to raise awareness about homelessness and support those in need. The campaign aims to respond to the immediate needs of people experiencing homelessness by providing food relief, medical care, essential clothing, material aid, and housing assistance. Last year, CafeSmart raised $147,585 for local grassroots charities and community partners. This year, the campaign will run from August 10 to 16, during Australian Homelessness Week, and cafes will donate $1 for every coffee sold on August 16. The donations will fund various community partners, including drop-in centers, neighborhood centers, women's refuges, outreach programs, and housing programs. [Extracted from the article]

The article discusses the challenges faced by small businesses, particularly cafes, in the current economic climate. Some cafes are choosing to close early to cut costs, while others are extending their hours to maximize sales. MONIN, a flavor specialist company, is partnering with coffee shops in Australia to help them create signature drinks, cocktails, and mocktails for the afternoon and early evening market. Jake Mai, a finalist in the 2023 MONIN Creativity Cup, shares his tips for crafting unique and refreshing drinks that appeal to customers looking for non-caffeinated options. He also suggests regularly updating the menu with a few signature serves to keep customers interested. Additionally, he recommends adding MONIN syrup to the classic espresso martini for a twist. [Extracted from the article]

Dionatan Almeida of Brazil was crowned the 2024 World Cup Tasters Champion at the Specialty Coffee Expo in Chicago. Aurore Ceretta of Germany came in second, Han Jong Lee of New Zealand placed third, and Jonathan Rangel of Guatemala came in fourth. In the World Brewers Cup, Martin Wölfl of Austria emerged as the winner, with Wataru Iidaka of Japan as the runner-up. The next coffee events to look forward to are the Cezve/Ibrik Championship in Athens and the World Latte Art Championship in Copenhagen. [Extracted from the article]

The Australian Specialty Coffee Association (ASCA) National Coffee Championships 2024 recently took place, crowning five champions in various categories. Jack Simpson of Axil Coffee won the ASCA Australian Barista Championship for the second year in a row, while Thomas Hutchins of Code Black Coffee retained his title in the ASCA Australian Brewers Cup Championship. Victor Vu of Ona Coffee became the ASCA Australian Latte Art Champion for the second time, and Frankie Shi of Infinity Coffee Roasters won his first ASCA Australian Cup Tasters Championship after 11 years of attempts. Mitchell Lee from Ona Coffee emerged as the winner of the Australian Roasting Championship. These champions will go on to compete in their respective World Championship events. [Extracted from the article]

Portal Coffee is a grab-and-go coffee spot located in Busselton, Western Australia. Founded by Aaron McInnes, who left his PhD to pursue his ambition of introducing specialty coffee culture to the area, the café offers a different approach to design and aims to create a safe space for customers to reflect and relax. The café serves Locale Coffee Roasters' Original Gangsta blend, along with a selection of other coffees as filter options. Aaron plans to expand the café's outdoor space and build lasting relationships with customers to create an inclusive community. [Extracted from the article]

Will & Co Director Josh Passaro discusses the importance of creativity and innovation in the coffee industry. He highlights the trend of cafés extending their opening hours to serve both coffee and alcoholic beverages. Passaro also mentions the role of café equipment, such as batch taps, in making alternative coffee beverages more accessible. Will & Co offers creative assistance to its café partners, connecting them with local artists and providing customised espresso machines. Passaro emphasizes the importance of understanding a café's core identity and goals when implementing changes or trends. [Extracted from the article]

PHOTO (COLOR): St Ali's new range includes the St Ali Coffee Liqueur, Coffee GTTI in partnership with Young Henrys, and Ali Espresso Martini. INDUSTRY PROFILES The weather is warming, the days are longer, and Australian roaster St Ali has been busy developing a new range of liquor that embraces its trademark flair for flavour with an extra punch that will take its fan base from day to night. The other new dedicated product is the St Ali Coffee Liqueur, which makes an ideal base for an espresso martini or a range of other cocktails, such as an Irish coffee, coffee negroni with cold brew, or a White Russian. [Extracted from the article]

This article from BeanScene Magazine profiles SOHO Coffee Roasters, one of Adelaide's leading specialty coffee providers, and their partnership with Milklab, a brand that develops premium barista milks. The collaboration between the two companies focuses on improving their products and services through feedback and shared ideas. SOHO Coffee Roasters operates a licensing model and plans to expand their brand state-wide. The article also highlights Adelaide's growing coffee industry and the range of milks offered by Milklab. [Extracted from the article]

Toby's Estate Coffee Roasters offers a monthly single origin program that caters to a wide range of coffee preferences. The program features a curated collection of seven unique espresso and filter coffees from different origins and processing methods. The November rotation includes a variety of flavors, such as lemon tart, ginger ale, grapefruit, and elderflower. Toby's Estate also offers limited-edition flavor-focused blends and Christmas packaging. The goal is to provide a diverse range of options and educate customers about the value of coffee. [Extracted from the article]

This article from BeanScene Magazine highlights several new products in the coffee industry. Fiorenzato has introduced the AllGround Sense, a high-performance grinder with instant grinding capabilities and a durable dark titanium coating. Etzinger has launched the etzMAX grinder, which features grind-by-weight technology and interchangeable cone/burr options. The Barista Hustle AutoComb is a hand-powered tool that quickly and evenly distributes coffee grinds. Milklab has collaborated with The Common Good Co. and artist Luke John Matthew Arnold to create a range of clothing and accessories for baristas and coffee enthusiasts. Merlo Coffee Roasters is updating its takeaway cups with artwork from local artists, and the new cups are environmentally friendly and home compostable. Finally, Veneziano has released a new and improved Cold Brew range with four dairy-free coffee-in-a-can drinks. [Extracted from the article]

The main brewing chamber delivers bulk brew coffee and tea, while a side arm extended with two waterspouts jutting out the right of the machine makes it possible to brew Chemex-style coffees. The Tone 01 is a multifunctional brewing solution that also allows baristas to brew iced and hot coffee or tea in batches up to four litres. TECH PROFILES When Barista Group General Manager Joe Chalhoub met Tone Founder Holger Welz in 2019 at HostMilano in Italy, he saw the Swiss manufacturer's potential to develop world-class brewing equipment. [Extracted from the article]

When Alice travels, is filming or shooting her cookbooks, Nick will pack the Moccamaster, beans, and a portable water filter to make "proper coffee" on-the-go. Alice released best-selling children's cookbook Alice's Food A-Z in 2015, but it was her first adult cookbook in late 2020 that really created a buzz. INDUSTRY PROFILES With the description of Alice Zaslavsky's suite of kitchen coffee appliances, the cook and bestselling author could be mistaken for a barista. [Extracted from the article]

In keeping with tradition, Star Outdoor's setup at stand #I30 will serve free cannoli, which Mark says "was a great hit with MICE visitors and exhibitors last year." Star Outdoor looks at competitor products and past releases to see how each product can be improved, using both analysis as well as customer feedback. With both indoor and outdoor branded products available, outdoor branding company Star Outdoor has been helping customers become more recognisable for more than 17 years. [Extracted from the article]

"The leading brands in fuel around the country, whether it be Caltex, On the Run, or BP, have seen the rise of coffee in Australia and want to be a part of it", Brett says. With COVID-19 causing a shift in people's behaviour and priorities, Brett says now is the right time for the petrol and convenience sector to start riding the coffee wave. At the same time, Barista Technology Australia CEO Brett Bolwell says consumers are looking for faster and easier solutions for all of their products, including coffee, a trend petrol stations and convenience stores are primed to take advantage of. [Extracted from the article]

Danny Andrade, the winner of the 2023 Australian Coffee in Good Spirits Championship, is a mixologist who combines coffee and alcohol. He started his career at Santo Grão café in São Paulo, Brazil before moving to Australia in 2008 to expand his knowledge. Andrade fell in love with coffee after trying his first espresso and now enjoys being a roaster, unlocking the flavors of coffee. He is representing Australia in the World Coffee in Good Spirits Championship and is excited to share his message and connect with people. Andrade plans to celebrate with his support team after his performance and hopes to do some sightseeing in Taiwan. He is most proud of connecting with incredible people in his coffee career and advises baristas to film themselves practicing their routines for self-improvement. [Extracted from the article]

Tsubasa Nico Nozaki, the 2023 Latte Art Champion of New Zealand, attributes his success to years of training and visualization. He emphasizes that everyone's journey to success is unique and that the key is to keep practicing until you can achieve your goals. Nico's routine includes early morning and evening training sessions, as well as visualization exercises and meditation to stay calm under pressure. He credits his mentor, Jibbi Little, for playing a pivotal role in his success. Nico encourages aspiring latte artists to embrace their creativity, practice diligently, and enjoy the journey of improvement. He is now preparing for the 2023 World Latte Art Championship in Taipei. [Extracted from the article]

Seven Grounds is a café located in Brompton, South Australia, that serves St Ali coffee. Co-founder Andre Penascoza works with St Ali while overseeing the café's operations. The café offers a variety of coffee blends, including St Ali's Orthodox house blend and rotating single origin blends. Seven Grounds also features an Asian fusion menu, with dishes that combine Asian flavors with traditional breakfast items. The café has become popular among young professionals in the area and has helped expand the St Ali network in Adelaide. [Extracted from the article]

IV Coffee is a café located in Berry, New South Wales, owned by Nick Crowther. Nick had originally planned to open his café in Melbourne, but decided on Berry instead due to the saturated market in Melbourne. Berry is a country town that has become more like Sydney in recent years, attracting visitors from the city on weekends. Nick opened IV Coffee at the age of 22 and found it to be a valuable learning experience, although it required a lot of hard work and dedication. [Extracted from the article]

Merlo Coffee Founder Dean Merlo discusses the renovations of Merlo-owned stores, specifically the multi-million-dollar refurbishment of the Bowen Hills café and roastery. The newly revamped Bowen Hills roastery and café now has an expanded café footprint that can accommodate 80 seated customers. Visitors can witness the coffee roastery's operations and enjoy a full commercial kitchen for on-site restaurant meals and catering. The café features imported Italian furniture, artwork from Wallace Piatt, and plans for future expansion, including the potential addition of a bakery. Merlo Coffee also has plans to renovate three more locations this year and is actively seeking new sites, particularly drive-thru locations. [Extracted from the article]

Veneziano Coffee Roasters has opened a café in Qantas Terminal 1 at Melbourne Airport, aiming to increase brand exposure and bring Melbourne's coffee culture to travelers. The café is a result of a partnership with food and beverage outlet company SSP, combining Veneziano Coffee Roasters' expertise in crafting superior coffee with SSP's dedication to excellence in the travel dining industry. The café offers Veneziano Coffee Roasters' Elevate blend as its house blend, along with a dining menu featuring signature dishes. The space reflects the brand's flagship store in Richmond and has a capacity of 55 seats. Veneziano Coffee Roasters plans to expand its store count in the future while remaining a supporting player to its café customers. [Extracted from the article]

CAFÉ SCENE Pat Russell is a believer that success in the Cup Tasters competition, "starts with a little bit of talent and finishes with lots and lots of cupping." After his tenure with Second Cup, Pat assumed the role of Director of Coffee at Reunion Coffee Roasters. After five years there, Pat now works for coffee trader Sucafina NZ, facilitating the introduction of exceptional coffees from around the world to New Zealand's roasting community. [Extracted from the article]

Jie created a horse latte art pattern in the first round using Milklab Oat Milk, a caveman pattern in the second round with Milklab Almond Milk, and an eagle pattern in the final round using Milklab's Oat Milk. Jie Yang of Sim Pur Coffee in China won an all-expenses paid trip to Toronto, Canada in the final of the Milklab Barista Battle at the Melbourne International Coffee Expo on 18 August. [Extracted from the article]

Rancilio's Classe 11 and Classe 20 machines are also available with the Advanced Boiler Management (ABM) system, developed to improve the performance of a machine under intensive use and ensure constant thermal stability. To avoid this problem, Rancilio single boiler espresso machines from Classe 5 up to Classe 11 carry the Steady Brew system. The ABM controls the power absorbed by the machine and also prevents the machine from being subject to the sudden, high energy demands necessary to re-establish the optimal temperature", says Simona. [Extracted from the article]

"We're committed to providing an alternative to big corporate brands with an oat milk that is better for your coffee, better for communities and better for the planet", says Jonathan. INDUSTRY PROFILES Minor Figures Cofounder Jonathan Chiu says the company has reimagined its Barista Oat Milk with a new recipe that will set it apart from its competitors, creating more balanced, full-bodied coffees. "We often get asked if we would expand into other non-dairy milks, like soy and almond, however our belief is that oat milk is the best milk currently available for coffee", Jonathan says. [Extracted from the article]

Barista Technology Australia Puqpress M Bundles Barista Technology Australia, which now has more than 60,000 Puqpress automatic tampers in the Australian market, is expanding its M Series range with grinder integrations. This double certified blend helps make an impact from earth to bean and from bean to cup when cafés choose to serve this blend. For more information, email au.hello@piazzadoro.com.au Fiorenzato grinders Coffee Machine Technologies (CMT) supports innovation and provides a glimpse into the future with Fiorenzato grinders. [Extracted from the article]

Junnie Phyu of Junnie Coffee Workshop in Victoria has won The Alternative Dairy Co.'s Alternative Barista Smackdown Grand Final, held on 15 June at Veneziano Coffee Roasters' Richmond roastery. I used it with The Alternative Dairy Co.'s almond milk in my first round, soy milk in my second round, and oat milk in the third latte art round", says Junnie. [Extracted from the article]

Boram served judges a natural pink bourbon coffee for his final signature drink course, featuring notes of honey and orange blossom. Brazil's Boram Um has been crowned the 2023 World Barista Champion (see page 98). [Extracted from the article]

Australian competitor Jack Simpson of Axil Coffee has earned third place in the 2023 World Barista Championship (WBC), which took place at World of Coffee from 22 to 24 June in Athens, Greece. For his milk course, Jack used Riverina Fresh milk, in which he presented a vacuum distillation method, a cross between cryodesiccation and freezed distillation. [Extracted from the article]

John adqds that there is more room for error when serving cold coffee beverages, but preparation for good quality, consistent coffee delivered quickly, is key. CAFÉ SCENE Seasonality dictates product availability, beverage trends, and cultural drinking habits. John adds that while customers can be familiar with citrus flavours such as lemon, lime, and tangerine, it's about putting those flavours into a different setting that can easily separate a café menu from someone else's down the road. [Extracted from the article]