News articles tagged with 'Coffee'
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Azure delights
I’m not exactly a Mt Hawthorn local, but with a sister living in the area, I’m a regular visitor — so regular, in fact, that I should be awarded frequent flyer points! Keen to make the most of WA’s unusually balmy autumn weather, I decided that an afternoon’s alfresco dining at Azure Restaurant would be just the thing.
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The crema dilemma
For a long time crema has been viewed as the definitive sign of great espresso. This has never sat very well with us at Five Senses, as we have often tasted magnificent coffees with fleeting, delicate crema and some not so magnificent coffees with crema that lasted forever.
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Our Bali coffee is officially on the water!
We’re very excited about this Direct Trade shipment from Bali. After a three year ‘apprenticeship’ in understanding the region and the people, we think this year’s crop will be the big pay off! Special prize to anyone who can pick out the 250 grams of coffee that was picked by our Bean Counter (that joke just keeps getting funnier!), Jason Gray.
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2010 Australian Barista Champs — Day 1
With an inspired performance, Jennifer Murray from Five Senses WA has narrowly missed out on a place in Saturday’s Australian Barista Championship Semi Final on the Gold Coast.
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Watch all the Australian Barista Championship action
The Australian Barista Championship was streamed live to millions of people around the world and even included a few plugs from the New York Times as baristas from afar kept an eye on the Australian talent and competition. If you caught a glimpse of your favourite barista during the live stream or you were lucky enough to carry the excess baggage of a demanding barista over to Queensland, then you know what a competition barista in 2010 has to go through. The demands, the pressure of the crowd, the ticking of the clock.
… if not, here are a few videos of the action: -
The new (long) black!
The long black is a drink that gets a bad rap and I’m here to go in to bat for it. It tends to be the drink that your father orders when you take him to your favourite café, and it suffers from a bit of an image problem. Before we go too far, let’s look at how to make the perfect long black.
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What is ethical coffee?
How can you be sure that you’re buying a coffee that doesn’t exploit the people who grew it? The good news is that it’s actually easy to support the farmer who has laboured for many hours to grow and process your coffee.
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Green Tambourine Plays a Sweet Tune
Start with a veteran café operator, add a classic bluestone building, sprinkle in a beautiful park setting and top it all off with Five Senses Coffee. What do you get? A recipe for a venue with the potential to become an iconic coffee hub.
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Step by step espresso
Espresso at home is a great way for coffee drinkers to experience and understand what goes into their café style drinks. By that, I don’t just mean the actual ingredients, but more the different levels of quality, technology, expertise, patience and attention to detail.
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Colombian Coffee First Hand
Jen and Dean spent a couple weeks in Colombia during the coffee harvest earlier this year. The idea was to see firsthand what goes on behind the scenes with one of our most popular origin offerings. Jen brings us an account of their time in the Colombian Andes.
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Some like it hot
As a professional barista, you will have well and truly mastered the basics of producing great espresso. You’re probably itching to take on a new challenge and take your coffee to even more sublime heights.
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Cup Of Excellence, Rwanda Style
Rwanda was awesome! What can I say, it was my first trip to East Africa, my first opportunity to participate in the Cup of Excellence, and I was surrounded by people who didn’t get bored of talking coffee for a week straight. When you get this kind of a group together you quickly realise that the whole six degrees of separation is more like two in the world of coffee.
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A Little Bit of Home at Our Place on the Hill
Visiting Our Place on the Hill in Kalamunda nostalgically reminded me of being back at my grandma’s house in central Kansas. Cosy, familiar and smelling oh so good, I had the feeling that not only was I was about to savour a great cup of coffee, but I was also very close to indulging in more than my fair share of homemade baked goods.
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Back in Time at Penny Farthing
Walking through the door of Penny Farthing is like stepping back in time: rustic salvaged furniture, a turntable playing all the best hits from yesteryear, and of course, the brothers in arms behind the Synesso Hydra, Trevor and Steve.
Taking the name Penny Farthing from a late great uncle who raced penny farthing bicycles in England, both Steve and Trevor, with their suspenders, side burns and a handle bar moustache, would look at home on the high perched seat of one of the big wheeled bicycles.
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Hush — it's no secret!
There’s something in the air besides sea breeze in Fremantle. Upon an unscientific observation, there seems to be an above average amount of smiles bellowing in and around Hush Espresso on Market Street. Which therein begs a more curious question: why do the folks nestled in this area appear to be so darn happy?
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Five Senses Finishes Strong at WA Barista Competition
It was a packed house this weekend for the 2011 Western Australia Barista Competition that took place at the Perth Town Hall. More people than ever before showed up to support fellow friends and baristas, or just to see what all the excitement was about. Now that the dust has settled, us folks at Five Senses are going to put all modesty aside to announce how incredibly proud we are of our showing at this year’s competition.
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Rigoni's Wins Top Award
Rigoni’s Bistro has recently been named winner for ‘Best Breakfast 2010’ by the Restaurant and Catering Industry Association of Australia during their annual Awards for Excellence.
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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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Choosing the Best Coffee to Suit Your Brew Method
For most of our relatively short coffee history, Australia has worshipped at the altar of espresso coffee. Espresso has been the base for the majority of our caffeinated beverages and will continue to be the dominant player for many years to come. However, what we have started to see is a steady growth in cafes offering alternative brewing methods and this is a trend that is also starting to catch on in the home environment. With some really well designed devices like the Clever Coffee Dripper, as well as affordable domestic grinders like the Baratza range, there’s a whole gamut of new coffee options to explore.
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Talking Coffee in Tanzania
When I found out that Sustainable Harvest’s ’Let’s Talk Coffee’ conference was being held in Moshi immediately following the Rwandan COE, I managed to extend my trip to East Africa and make my way to Tanzania.
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Big Developments at Bindoon Bakehaus
If you’re looking for something fun and relaxing to do in Perth this weekend, how about taking a small, scenic road trip to an award-winning café and bakery that’s been featured on the BBC and German television? Nestled in the stunning Chittering Valley wine region, Bindoon Bakehaus & Cafe serves up not only sweet and savoury baked goods, but also some rather outstanding coffee.
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Finally, an Affordable Home Grinder!
We are excited to introduce the Baratza grinders to Australia. In terms of home use options, they easily tick all the boxes. They are compact and easy to use, have conical burrs, and most of all, combine build quality with affordability.
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How to Train Like a Champion
Barista competitions can be extremely stressful. The only way a barista can prove their ability is by entering the competition, and therefore, everyone who makes it to the stage can be categorised as being in the top of the field. Competition preparation is daunting and the attention to detail is essential, which is why a competition barista will always be better in a café than one without competitive experience. With the lead up to the event being a bit of an emotional roller coaster, I’ve found that it’s crucial to be well-rehearsed and impeccably organised.
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Do You Know Your Puck?
On face value, looking at the quality of your puck may seem like a really weird thing to do, but it is essential to get the best out of your machine. The reason why this is becoming more important is because of the growing interest in buying electronically timed grinders over manual dosing models. So what is the dose? And how does that affect the quality of the puck?
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To Cafe 140, And Beyond
It’s hard to beat a gentle morning sea breeze accompanied by a world-class cup of coffee. Kristy and Alex Garbelini, owners of Cafe 140 in Bunbury know this all too well. Kristy, who trained as a chef in Perth, always wanted to have her own cafe. She decided to settle in Bunbury and opened Cafe 140 eight years ago with the help of just one other employee. Not long after that, she was able to recruit Alex, whose roots originally lie in dairy farming but has since transformed to an astonishingly good barista (it is said that he bleeds milk).
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Getting the Best Views at Bridge Room Cafe
One hour west of Melbourne is the bustling seaside city of Geelong, the gateway to the Great Ocean Road, Queenscliff, fantastic wineries and Torquay. As you would expect, people who live in Geelong have a lot to be happy about. Notably on that list is the Bridge Room Café.
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The E61 Group Head: An Oldie but a Goodie
Our Technical Services Engineer, Graeme Burton, takes everything coffee to a whole new level and explains here the E61 group head. Graeme worked in Curtin University’s Physics department for many years before joining Five Senses, where he combines his passion for coffee and his scientific know-how.
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Live Stream of the Australian Barista Comp
Catch all the action this weekend from the 2011 Australian Barista Championships as it happens with a live stream thanks to Gun Barista Challenge.
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Making Sense at Balderdash
Look up Balderdash in the dictionary and you will find “nonsense, stupid or illogical talk; senseless rubbish.” Seek out Balderdash in Port Melbourne and what you’ll find is something rather the opposite — two young hospitality veterans on a mission to create a quality enterprise.
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Hmmm...that tastes like...?
I’ve just been away to a friend’s place in the country for the long weekend where I was forced to completely switch off from all things coffee.The weekend was, as much as anything, a great sensory experience. It was a weekend rich in fresh aromas (variations of smokey, ashy, herbaceous, earthy, woody) and flavours (yeasty, berry, burnt sugar). It was a time where my olfactory memory had a chance to recalibrate and ‘file’ new sensory experiences, ready for reference later on.
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Back to Basics at Hoopla
Ever heard of the acronym, KISS? The KISS (Keep It Simple, Stupid) principle states that simplicity should be a key goal in design, and that unnecessary complexity should be avoided. This is exactly what the folks at Hoopla had in mind when designing the business model for their new cafe in South Perth.
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The Low-down at Lo Quay River Cafe
If you’re familiar with the corner of Bridge Street and Fern Road in Wilson, just south of the river in Perth, then you might have fond memories of a neighbourhood kiosk that used to exist there. It was a place where family and friends would meet up for coffee, ice cream or burgers, take in the picturesque scenery, and reaffirm the reasons why they preferred to live life in the suburbs. If you were one of those people, we have great news: the Lo Quay River Cafe has recently opened in the exact spot where that kiosk used to be. Their menu showcases the affordable favourites that existed before, and they’re proudly featuring coffee by 5 Senses.
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How to Keep your Espresso Machine off my Work Bench
I get all kinds of espresso machines through my door (Gaggia, Cimbali, ECM, etc) but I mostly deal with Expobar Minores, Isomacs and the Sunbeam 6910s, so the following advice is mainly related to these machines. However it is still relevant to other machines. Each machine has their own intricate and unique problems, but all can start producing terrible coffee if you don’t love and care for them.
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Why to Pay More for a Single Origin
Do you remember the days where “going out for a coffee” was a real treat? It was made more special if the cafe had the skill to whip the milk in such a way that they were able to make an Everest-like peak on their “Cap-oh-cheeeno”. Do you remember the days when we were willing to fork out our hard earned shekels for nearly anything that was made by the “Cap-oh-cheeeno” machine? Those days were awesome, but it’s probably more awesome now that those days are over.
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Espresso Shot Troubleshooting
It doesn’t take much for a day to turn from smooth to turbulent when you’re working in a café. I guess it is just part of the rollercoaster ride that defines the hospitality lifestyle! One of the things that can start the slippery slope towards anxiety is a coffee pour that just doesn’t add up – or a question posed by a customer that you just can’t explain. Here we’ll take a look at some typical espresso-related problems that can be easily solved by a bit of basic troubleshooting.
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Dropping In to Third Wave Cafe
Port Melbourne is one of those strange Melbourne suburbs which café owners seem to have over looked for many years when hunting for that perfect location to produce amazing coffee. However it now seems to be growing into one of Melbourne’s hotspots for your daily caffeine hit.
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Simply A Maze'n Margaret River
In 1993, Russell and Cathy McNight decided to plant a hedge maze. So, as budding entrepreneurs, they got a stack of books and set off on a mission to transform their dream into reality. Now, fast forward 18 years to A Maze’n Margaret River. While owning and operating one of the fastest-growing tourist attractions in Margaret River, WA, may seem like an unlikely transition from their original backgrounds in sign writing and administration, Russell and Cathy have successfully created a friendly and accommodating park and cafe where they are eager to provide a darn good coffee and a darn good time.
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Mooba Launches New Ordering App
Mooba Espresso Bar + Cafe in Perth launched a new Smartphone ordering app today which it believes is the first of its kind in Australia.
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The New Generation of Synesso
The Synesso brand will soon reveal its new generation of espresso machines to the Australian market. As the May release date draws near, it seemes appropriate to not only take a look at how Synesso has transcended space and time to become the piece of technological art it is today, but also to spend a few minutes discussing some of the hot new features built into the brand’s new generation of machines.
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Giving Quality a Number
With massive growth in the number of coffees available for purchase, having the skill to discern and accurately articulate their value is quickly becoming very useful. As much as we love to get sucked into the inevitable quality debate, snapping up the best coffees requires us to get over our own personal subjectivity and force ourselves to start throwing down some definitive numbers.
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Who the Hell Are You?
Five Senses Coffee has a long history of using psychometric testing both formally and anecdotally in our work environment. It sounds a bit like something you might find at the local branch of Scientology, but it’s actually a relatively simple and incredibly powerful way to “measure” and categorise peoples’ personality types. Many different versions of the testing have evolved, largely for commercial reasons, but they all have the common thread of attributing a primary personality trait with a secondary, complementary trait to each person tested.
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City Soul at Harry Joy’s Kitchen
Deep in Melbourne’s city laneways, nestled between high rise buildings, delicious aromas rise from Harry Joy’s Soul Kitchen. For those who are searching for the real Melbourne experience of city café life, you need look no further.
While Harry Joy’s stakes a claim in our city’s vibrant café scene, it also has a new edge in both its food and design. Owner Francis Placentino is already a successful café operator, and has poured his passion into creating this stylish, vintage-influenced café space. -
Sea Circus Charm
My first contact with the Sea Circus crew was a quick email with the message “to ring Charlie about a cafe in Bali.” The mention of Bali quickly piqued my interest, and I jumped on the phone. Expecting a male voice on the end of the line, I was a little surprised when Charlie actually turned out to be Charlotte! Originally from the UK, Charlie (think a curly-haired Kate Winslet) found her way to Bali via Australia, where she developed a passion for coffee after spending some time with our friends Nolan Hirte and the Proud Mary crew. Along with her business partner Josh Herdman (Hugh Jackman crossed with Chesty Bonds), Charlie decided that the Seminyak scene had an opening for an intimate, fun venue and the long, testing gestation of Sea Circus 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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Why You Need a Barista Course
There tend to be two types of people in this world – those who openly admit that they could benefit from the excitement and vigour of a three and a half hour barista course, and of course, those who cannot. If you’ve identified with the first group, that’s great! Don’t waste your energy on another bad coffee; call your friendly Australian Barista Academy immediately for a list of the next available classes. However, if you’re thinking to yourself right now, “I already know how to make a damn good coffee at home,” then this article, my friend, is directed at you.
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Why to Charge More for a Single Origin
If you have been paying attention to trends within the specialty coffee industry, you would (or should) have noticed that there has been a growing interest by nearly everyone in Coffee-land especially consumers, in single origin or micro lot coffee. It’s hard to pin point which part of the industry is driving this trend, but in the end, the café is the coal face of this interest, sandwiched between roaster and customer. It is the café which is left shouldering the responsibility for making all these wonderful coffees accessible to the consumer.
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Unexpected Eats at Gypsey & Musquito
Finally, a café in the heart of the Bridge Road shopping district, that offers more than just your standard Bridge Road dishes. Owners Kirrily Stewart and Anna Ingle want to showcase an all-Australian menu using all-Australian produce at their first café venture, Gypsey & Musquito. Using Australian ingredients as much as possible in most of her cooking, Anna wants to bring the concept of using only local produce back into minds and the hearts of the Melbourne public.
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Coffee, Life, Zekka
I’ve always felt I could quite excel at being a lady of leisure – just ask my husband, he’ll tell you. Maybe that’s why I consider reviewing cafes to be one of the greatest perks of my job at 5 Senses Coffee. Therefore I suppose it should have come as no surprise that my first visit to Zekka left me with the feeling of utter joy and contentment. After all, it’s not often that one visit to a cafe can alter your current perspective on life.
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How to Spruce up your Super Auto
Here at 5 Senses, we get a lot of questions from folks wanting to know how to get a decent cup of coffee from their super automatic coffee machines. And when duty calls, we’ve got your back. Just let it be known that we are in no way condoning this machine – it will never give you the best result in the cup. Nevertheless, we do realise that it is the most convenient, hence popular, choice for work places servicing many staff and having numerous operators. So let’s take a look at how you can make the most out of your super automatic machine.
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Drive Home and Smell the Coffee
A lot of people are deciding to do more Internet shopping these days. Whether their motivation is the value of the Aussie dollar, the convenience of shopping in their jocks, or simply the plethora of options that online shopping provides, purchasing goods on the net is hot right now, and coffee is no exception.
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Richard Chats to Mark Barnett from Synesso
Recently at the SCAA conference in Houston, Texas, Richard Muhl caught up with Mark Barnett, founder of Synesso, to talk about the birth of Synesso and the Next Generation Machine.
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Licence to Judge
My entry into the judging world at barista competitions initially came because I was sick of lugging all the competition equipment, place settings, cups and coffee across to the other side of the country as a competitor. I thought, ‘Stuff this!’ – I’ll save on the excess baggage fees and give judging a spin instead.
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Getting the Most from Filter Coffee
Following up on Ash’s ‘Super Automatic’ machine story, it’s clear that you can spend a lot of time and money buying a Super Auto, then playing with the settings to get a coffee that isn’t terrible, but it is much easier (and cheaper!) to get quality coffee using a filter.
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Next Stop, 30 Mill
There are some cafes you visit that just make you want to stay there all day, reading a book, soaking up the winter sun and, of course, drinking great coffee. If this sounds like somewhere you need to be, then head over to 30 Mill Café in Malvern.
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Meet Miss Marie
You know those weekend mornings, when you’re trying to shake off the stupor that is induced by the realization that your mind doesn’t need to be used for the next 48 hours? When you know that all you need is a dose of rich coffee straight into the bloodstream? Does the mere thought of the 40 minute trek into town to do laps for a car parking space, only to have to wait for a table bring a slight trembling to your legs? Well, cease your pitiful whimpering and shuffle your needy body into the latest suburban haven offering delicious food, freshly prepared coffee and a cosy atmosphere: Miss Marie.
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From Small Beginnings
I can still remember my first meeting with the farmers of Tri Karya quite vividly. We met them under the lean-to of a ramshackle little roadside shop a few miles past Bedugul. The rain was pouring down outside and I watched as Santosa made the customary small talk that precedes any “business meeting” in Bali. With some ceremony, they handed over a small plastic bag containing the most motley assortment of green beans I’ve ever seen. With my best poker face I said I would take it back to Australia for further assessment.
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The Many Facets of Colombia
Do you remember those funky, printed, refracting images you had as a kid that changed to a different image depending on the angle you looked at it? I know I had a few – mostly comprising superheroes in a “ready for action” pose. Then, with a tilt of the page, they adopted a body-busting “Ka-pow!” pose. Colombia reminds me of those images for the simple reason that from pretty much whatever angle you look at the country, you see something very different.
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Using the Internet to Market Your Café
Gone are the days where it’s all about location, location, location. With the emergence of the internet as a promotional beast, every back alley cafe has the chance to become an industry icon. It’s certainly not a concept that’s new to Melbourne which has had thriving cafés tucked away in laneways for decades, but what may have been a decision made out of sheer necessity back in the day (due to rental costs) is now considered chic and unique.
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Coffee Context
Let’s face it, the trend in Perth is that cafes are investing more seriously in something consumers (yes, that’s you) have been demanding for years: better quality. Every time a coffee is returned because it’s “just not right”, a bad review is posted on-line or a full cup is left on the table, consumers unwittingly form part of the masses demanding a higher standard.
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There's Something in the Water
There is no escaping the fact that all coffee beverages are made up of at least two ingredients — the coffee itself, and water. Although it’s a topic we have covered before, it’s still one that is widely neglected and rarely considered when troubleshooting quality issues. Not only is water one of the only two ingredients required to create a coffee drink, it also accounts for nearly 95% of your final beverage. So, rather than considering water as a facilitator in turning coffee into liquid, it really needs to be considered as a crucial ingredient that has enormous influence on the final taste.
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Ciao Kim's Food Bar!
Kim’s Food Bar, located on the busy Napoleon Street strip in Cottesloe, has only been open three months, and already this little Italian restaurant has many distinguishing characteristics which are being celebrated by locals. Kim Gamble, owner of Kim’s Food Bar, is a well-known restaurateur in the Cottesloe area, and his latest restaurant, Kim’s Food Bar, is an intimate space that is building an identity as the new place to visit for top quality, seasonal ingredients with an emphasis on simplicity and specialisation.
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PNG: So Close, Yet So Far Away
Every time I visit somewhere new, I am humbly reminded that the complex journey from seed to cup has its own set of unique challenges and opportunities which are particular to each country. My first visit is always an exercise in listening, observing and trusting my instinct. Whilst I never know what to expect, against all odds, the results are often new relationships, lasting friendships and precious life experiences. My first visit to PNG was all that and more.
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Bar None
After two very energetic years operating out of a frantically cramped 20 seater of a ‘coffee nerds’ shed’, Bar 9 has finally stepped it up in terms of size, quality, and overall vibe.
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Victoria wins the State of Origin Barista Competition
For Ron Ngo of Five Senses being part of the victorious Victorian team at the recent Da Vinci State of Origin Barista competition in Sydney was a great experience. Needing to produce 30 coffees in twenty minutes in an atmosphere replicating a busy cafe, the State teams of baristas battled it out in a nail biting finish.
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A Bit of History with St. Kilda Grocery Bar
Around four years ago, when Five Senses started out in Victoria, Grocery Bar owner John Leever was one our first clients. His business has grown. Today he seats as many customers outside as in, but the café retains its charm, relaxed vibe and friendly welcome. John is rightfully proud of this achievement and aims to develop Grocery Bar’s reputation as the place to soak up the delights of Fitzroy Street.
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More Myth Busters: Coffee Storage
I have to admit, I was a little nervous about this latest experiment from the Australian Barista Academy. When we come across common myths that exist in the coffee industry, we don’t normally subscribe to them until we have tested them thoroughly. This one though had slipped through the cracks. I don’t think I have ever properly tested (or if I have, at best it has been fleeting) the issue of why we keep coffee in the cupboard.
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Ron comes in second
This year there was a host of fresh competitors and judges at the Victorian Barista Championships and some stella performances. From our roasting team Ron Ngo delivered a brilliant performance to take 2nd place in the Barista category. In the cupping Ben Bicknell took out 3rd and Ron took 4th place. It was disappointing to not take a title, but big congratulations to Craig Simon from Veneziano coffee who won both the cupping and barista categories and Jen Marks, also from Veneziano coffee who took out the latte category.
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Do Good, Feel Good
Well, this was supposed to be a story about a little coffee nursery in the Highlands of Bali, but a few different events have conspired to convince me to take a slight left turn. Bear with me; it’s still a coffee story at heart, just one with a slightly philosophical detour!
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New Era for Indian Coffees
Five years ago, I ummed and ahhed over Monsoon or Tiger Mountain branded coffees. They were savoury, dusty, baggy and cigar-like — and I wasn’t quite sure whether I liked them or not. All I knew was that they blended poorly, had a very bubbly crema and required a very different grind setting to most of the other coffees I was using. Fast track forward five years and I’m no longer a fan of these coffees. Sounds harsh, but those coffees were just that: harsh! Now that the global quality standard has rapidly increased, the old-style Indian coffees just don’t stand a chance against the super sweet and refined coffees of today. That’s pretty much all I knew about Indian coffees, until my recent visit to India, that is.
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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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A Week at the Q
My initial expectations of what it would take to successfully complete the Q Grader course were entirely incorrect. As I embarked on my journey to become certified to grade coffee for quality, I was a bit nervous that I would be out of my element. I thought the Q Course would inevitably turn out to be like a summer camp for coffee kids, where everyone else exceeds athletically and with members of the opposite sex, while I was more likely to get picked last for dodge ball and other team sports. I was pleasantly surprised to find that I was wrong.
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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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Iced CCD for summer!
When summer comes along and it’s hitting thirty plus outside, there’s nothing I can think of that’s worse than consuming a large amount of milk just to enjoy my brew. A piping hot long black just doesn’t cut it, and while I can enjoy a quick espresso, I’d still like something that’s refreshing, clean and filled with flavour.
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It’s More Than Just a Beverage at The Daily
Laurence Greenfield, owner of The Daily Espresso Bar in Swanbourne, wants to do more than get people to visit his café, he wants to get them involved in the journey of coffee — in every aspect from the story of the grower to the quality in the cup.
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Tropical Espresso Haven at Tosca
As you leave the plane in Cairns, you’re immediately struck by the fact that you’re somewhere tropical. Rolling hills surround the airport covered in verdant greenery and the trudge to the baggage carousel offers the first hints of heat and humidity. Years ago, we coffee lovers would be preparing ourselves for the first pangs of withdrawal as we hit Cairns, knowing that the last good espresso was hundreds of kilometers behind us and all we were likely to find was stiff mountainous peaks of milk froth wobbling atop a thin, astringent dribble of espresso…
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