News Articles by Guest Writer
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Coffee Story At Gitgit
This edition’s guest writer is Komang Sukarsana. Komang helps us with our coffee projects in Bali and was a key driver of the nursery project at Tri Karya. He has made a dramatic improvement with his English over the last 12 months. What he lacks in technique, he makes up for with enthusiasm — enjoy!!
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The Perfect Match
Anthony Svilicich, co-owner of Le Monde Cafe in Sydney, is paving the way for coffee and food pairing in the Australian coffee culture. His Breakfast Degustation, created with his business partner Renee Byrne, and their chef, Chris Merrick, is critically acclaimed, earning Le Monde Sydney’s 2011 Good Food Guide Cafe of the Year. Not only is Anthony innovative and progressive with his approach to coffee, he has owned and operated cafes for many years, competed and judged at various Australian coffee competitions, and best of all, is an all-around great guy.
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Get Together at Bivouac
Bivouac … The word is used in a literal sense to describe a temporary campsite used by adventurers and trekkers, and also in the military as a place to rest and recuperate. It is normal to share a bivouac with fellow travellers and to share food and water along with the shelter. The name Bivouac came about because we wanted a name that would represent what we’re all about; getting together in a warm and comfy place, sharing food and drinks and enjoying each other’s company.
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New Baby Arrives at Epic Espresso
Some might think it is strange to be so excited about the arrival of a new coffee machine – it’s not as if we didn’t already have two great Synessos which have been very loyal and hard working. But when Five Senses suggested that we might want to have a play on the next generation Synesso Hydra — well, the love affair began.
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Latte Art Troubleshooting
When it comes to latte art, there are always a few myths worth debunking right away. My personal favourites are the variations on the theme that steamed milk somehow magically changes the flavour of your espresso: either the espresso will surely taste amazing because the drink has latte art, or the espresso will fade completely into a milk-drenched abyss.
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How to get good staff
It’s been nearly 15 years since my first job working as a kiosk barista, and in that time I’ve seen an enormous amount of industry change. Different dosing and tamping techniques, latte art, single-cup brewing methods, single-origin espresso and the resurgence of drip coffee has all grabbed the limelight at one time or another. But one thing hasn’t changed a bit — the imperative role baristas play in the overall customer experience.
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How to market your café
Over the last few years the task of running a successful café has become more challenging for café owners. The rising labour, food and rent costs and increasing commodity prices of items such as fuel and utilities have put a real strain on café owners.
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