Day one of our free coffee educational sessions in our 6×4 metre perspex lab went off to a flying start with four packed-out workshops, each with a completely separate and interesting focus. Attendees left the workshops with some great food for thought, and a pleasant, coffee-like taste in their mouth.
Simalungun is the result of multiple visits to the region over the past 12 months when we’ve been fortunate enough to spend quality time furthering our understanding of the area and creating partnerships with people who share our goals and passion. We’re always after quality and unique flavours, but in Sumatra particularly we wanted to improve on consistency and traceability which are two challenging aspects of working in Sumatra.
As the dust settles and the red steps of Queensbridge Square reappear again, let’s take a look back at a ground breaking endeavour undertaken by Melbourne Food & Wine, Bank of Melbourne, Hassel, Schiavello, Atlantic and other participants whose efforts transformed the very landscape of Southbank.
I had been in Central America for a few days when I visited Coopetarrazu. Their warehouse and office building was easily the biggest building in the small city of San Marcos de Tarrazu. It felt more like a community centre than a headquarters due to its 1980’s feel and the impressive number of people who seemed to be wandering around the building. However we were quickly greeted by Carlos Rivera, the co-op manager, and what ensued was more than reassuring — it was surprising.
Burundi is a small East African country which shares a border with Rwanda, Tanzania and the Republic of Congo. 2012 was the countries first official Cup of Excellence competition and program. It’s a country dominated by small holder farmers and one that hopefully benefit greatly into the future from specialty coffee buyers support. Mahonda is the name of the washing station owned by Sogestal Kirimiro. This is the central washing station for the smallholder farmers from 13 different districts in Buraza commune. It is here that all red cherries from the surrounding region come together to be processed with a focus on consistency and quality.
Flat (no foam) and white (milk) — Aussies sure do like to keep it simple. The fact that this coffee is an absolute staple on any Australian/New Zealand café menu, as well as one of the most ordered coffees in our part of the world, makes it surprising that it hasn’t really taken off anywhere else. I think I know why, but being a foreigner myself I thought it might be best to show some due diligence and do a bit of research.
The Synesso is firmly established as the world’s premier commercial espresso machine for good reason. The quality engineering, unique styling and impressive specifications, including four stage pressure ramping, have all made the Synesso top of the wish list for the cafe owner who seeks to provide their customers with high quality coffee.
Focussing on highly controllable and consistent delivery of brew water at a constant temperature, the Über Boiler also integrates scales and timer into an in-shelf, slick stainless steel unit. Paired with a good deli grinder and your brewing method of choice, the Über Boiler is being received by leading café owners around the country as the solution to showcasing exceptional coffees for their customers.
Owned by Five Senses the Australian Barista Academy is our dedicated training facility. Equipped with an army of Synessos, Uber Boilers and award winning baristas the Barista Academy is dedicated to inspiring excellence in coffee brewing to the specialty coffee industry and passionate home baristas. No experience neccessary. All you need is a genuine interest in coffee, and you qualify.