Kaya’s latte art is a thing of beauty. Showcasing her skills on video was well overdue and seemed fitting to be in slow-mo and to the beautiful sounds of Perth band Apricot Rail. Enjoy!
Some days you want a superfood salad and a green smoothie. Other days, it’s a burger and beer. Barry on High Street in Northcote is the ultimate people pleaser. Whether you’re on a health kick, in need of some comfort food or simply looking for a caffeine-induced pick-me-up, Barry has you covered.
Samudra is a Sanskrit term meaning ‘ocean’. In yoga, we often bind a pose or create a symbolic seal of our intent to move inward. The word for this seal is ‘Mudra’. (Taken from Samudra’s website.)
Whether this statement resonates with your inner yogi or you have no idea what a yogi is or why Sanskrit is a significant language, do yourself a favour and put Samudra on your list of places to visit next time you are passing through the Great Australian Southwest.
The hot air balloons floating above the skyline of Melbourne this morning immediately indicated that the day was going to be a winner – those guys only go up if the conditions are perfect! Today’s event, run by the Melbourne Food and Wine Festival (MFAW), was a wonderful example of achievement in both quality AND quantity. As the longest, Longest Lunch ever, with 535 meters of table catering to 1504 people, it truly was an epic event.
Here are a few of the many pics that I took in Ethiopia. It was a hugely rewarding trip. I furthered my understanding of the Ethiopian coffee regions, began to understand the complex cultural makeup of the country and the coffee landscape, and wrapped my head around the systematic setup of the ECX. I hope you enjoy this glimpse into the vast country of Ethiopia.
Currently, I find myself in Ethiopia for the first time trying to wrap my head around the coffee sector and how speciality coffee intertwines in the largely traded commodity. In short, it is unlike anything I have seen at other origins. It is complex, a bit confusing, and far reaching. Honestly, it would be easy for me to be critical. In fact, most of the speciality coffee scene holds that stance, but I cannot help but think that there has to be something good in it. Perhaps then, if even for a moment, it is necessary to step outside my speciality coffee perspective and try to determine if this is a positive step for the economy of Ethiopia at large.
In my first article, I focused on the history of Brazilian coffee and looked at how coffee was introduced to Northern Brazil from French Guiana in 1727. Over the ensuing years, coffee plantations spread throughout the north and northeast of the country, later reaching the central Southern regions as well. Today, however, coffee is produced in 14 different regions of Brazil across seven estates, meaning that there are approximately 2.7 million hectares of coffee-producing land stretched across this country. This regional diversity is one of the main factors which ensure that Brazil has a variety of cupping profiles on offer.
I’ve just come back from Sumatra. I went to witness the first batch of parchment coffee being bought and processed into export-ready green at our new mill – the Tiga Raja mill.
A vast array of details can affect coffee quality, all of which can be controlled with the right amount of care and quality equipment. While some of these measures require fundamental investment in the appropriate equipment, there are always simple factors which can not only boost overall quality, but ensure that the only thing standing in the way of quality is the coffee you use, the equipment you’ve got and your own ability.
Cute, thoughtful and easy on the eye… This may sound like a check list for my perfect women, but it is not. It does, however, sum up the concept store that is The Tenth State. Due to council zoning, they are technically a retail store which is allowed to dedicate a very small portion of their floor space (about 10m2) to serving food and beverages. This limitation certainly doesn’t limit them because TTS have cool and quality all bundled up.
“Where have you been all my life?” It’s not a question that’s thrown around a lot, but it has been found on the lips of many a Mortdale resident already this year.
It’s not often that I hop on a plane from my adopted home in Melbourne, head back to my home town of Perth and find that the temperature is actually cooler on arrival in the West. With scorching temperatures across Melbourne this past week, the cooler temperatures on the West coast were an added bonus of my trip to Perth to run the Judges’ Workshop and help out with the AASCA WA Coffee Championships which were held this past weekend. While competitor numbers were relatively low, the attitudes of the competitors and spectators alike brought the event alive and were clear evidence of the health of the specialty coffee scene in Perth.
Hot weather and hot coffee don’t always mix, so rather than put your CCD away till winter cometh try this simple, quick cold brew recipe.
Chik and Kent & Cinnamon Club City is the newest thing to hit Murray Street in the Perth CBD. That’s quite a name, wouldn’t you say? Chik and Kent refers to a small café located within, and in accordance with Cinnamon Club City, a restaurant specialising in Indian fusion style cuisine.
The outer suburbs of Melbourne are supporting a slow but steady specialty coffee café growth, fuelled by reduced operating costs and a thirsty local population. Quality-focused local enterprises are emerging from localities which don’t at first seem like ripe opportunities when you’re on the outside looking in. Luckily for local brothers, George and Sakis Fares, the decision to open a quality-focused specialty coffee and brunch house in Hoppers Crossing was a no brainer.
We first started visiting Carmo de Minas over three years ago and quickly recognised that this region offered something unique from Brazil. Farmers here have understood the gift of their distinctive landscape and natural microclimate and put in all extra effort well before it was widely accepted to improve and differentiate their coffees.
Thirteen years ago, when Five Senses Coffee was glimmer in owner Dean Gallagher’s eye, the concept of ‘Fresh coffee’ and what it was going to taste like was completely new territory. The first few years of tasting, learning and, in turn, educating, not only meant that we participated in the early movements of specialty coffee within Australia, but also acted as a pivotal moment in the formation of Five Senses’ M.O. – the exploration, collaboration and sharing of damn delicious drinks! And so it’s no surprise that we have a soft spot for our latest project – our collaboration with specialty chocolate roaster, Bahen & Co, to develop an exciting new drinking chocolate.
For those of you who follow the Five Senses blog, you’ll know it’s been a while since I posted anything in the bloggersphere, so it might surprise you that I’ve popped up again. Well, I’m back because I’ve got something really exciting to tell you.
With Anchorman 2 coming out in cinemas tomorrow, we thought we’d do a tribute to the legend. So why not grab yourself your favourite brew, sit back and enjoy …
Vue de Monde hardly needs an introduction. Its notoriety stretches across Australia and even to foreign shores. For more than a decade, Shannon Bennett has been steadily building his brand and the cluster of businesses that embody its name. Despite the fame and following, it is probably a fair guess that many are not privy to how Vue de Monde interacts with coffee as a beverage or product. It should come as no surprise that Shannon and his team are upholding Vue’s overarching ethos of pushing boundaries and aiming for excellence within the realm of gastronomy.
By now you all should know that I was born in Brazil, right? So as someone who was born there, I always pay close attention to Brazilian coffees. Brazil is the largest producer and exporter of coffee in the world, producing approximately 50 million bags of coffee a year.
Cows are endearing animals. I honestly believe that it is impossible to dislike them – and only the cold hearted would not feel affection for them when looking into their ponderous eyes. I first started thinking about dairy cattle while reading the “All Creatures Great and Small” series of books about a British vet. Now, as a cow enthusiast, I realise that it is strange that it has taken me this long to write down some notes about the dairy industry!
As a World Barista Championship judge, I have been fortunate to be able to travel to many corners of the coffee world. This last week has allowed me to add the beautiful African nation of Uganda to that list!
If all good things come to those who wait, then we can expect great things from La Veen coffee on King St. Eighteen months in the making, this is the second venture for the owners and is poised to give Perth that next level café experience which some would argue it is currently lacking. The attention to detail is apparent in every aspect of the fit out, the service model and coffee offerings have been agonized over and the well refined result is a joy to behold.
Over the weekend of the 16th and 17th of November, cafés around Australia and in Singapore joined forces to raise money for the education and support of underprivileged girls in India. Our aim was to extend our current sponsorship of 55 girls per year to 400 girls. Quietly, we thought this was pretty ambitious, but what we didn’t account for was the amazing commitment of the cafés who got behind the event and the amazing people of Australia and Singapore who visited the 12 participating cafés in order to support such a wonderful cause.