When we started up, and we’re just about to celebrate our tenth anniversary, we floated the [then slightly sacrilegious] notion that Melbourne might not, after all, be Australia’s coffee capital – in fact the things that were happening in the Sydney coffee scene were rather leaving Melbourne in the shade. Since then, however, coffee in Australia has taken many leaps forward and we’ve enjoyed riding the wave as coffee in Melbourne, in particular, has surged forward.

We have recently concluded a coffee-hopping trip [including the erstwhile capital of modern world espresso - Seattle] and we now firmly believe that Melbourne takes its place – not just as Australia’s but pretty much the world’s, coffee capital – and as you’ve probably guessed, we don’t make that sort of statement lightly!

However, coffee has got to such a stage in Melbourne, that there may not be much further you can go with espresso. The ‘third wave’ in coffee has seen more emphasis on brewing with different methods – syphon, pour-over, chemex, french press and clover – to the extent that some roasts are optimised for these brewing methods & may actually not be quite so good for espresso… a quandary that probably no other city in Australia may be experiencing.

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CafeSmart will take place on Friday 5th August, during National Homeless Persons’ Week (1-7 August 2011), and will bring together cafés and their customers, to create change for some of our most disadvantaged Australians. Part proceeds, from each cup purchased on the day, will be put towards charities that tackle homelessness in Australia. The initiative is StreetSmart’s most recent project called CafeSmart whereby participating cafes have generously pledged to donate $1.00 per coffee sold to fund local grassroots projects.

Cafe Customers – is your favourite local cafe participating? If not, ask them why they haven’t signed up yet? For a list of participating cafes visit the StreetSmart website www.streetsmartaustralia.org/findcafe

Cafe Owners – Why sign up your cafe? For lots of good reasons, (more…)

On the corner of George and Gertrude streets (part of the Gertrude Street boutique/shopping strip) is a smallish café which is part of the Seven Seeds stable [run by Melbourne coffee don Mark Dundon] curiously named De Clieu. Not so curious perhaps when you look into the taxonomy of Mark’s other café names [Seven Seeds, Brother Baba Budan] and see that they derive from the colourful history of coffee and its discovery.

The original De Clieu was a french naval officer who is celebrated for his claim to have introduced coffee to the French colonies of the Western Hemisphere in the 1720s. According to l’Année littéraire of 1774, he arranged to transport a coffee plant (or perhaps several) from the greenhouses of the Jardin Royal des Plantes [which had originally been given to the French King from Holland] to Martinique in 1720.

The story goes that water was rationed on the voyage and De Clieu was so dedicated to his mission that he shared his ration with the seedlings. The story may be apocryphal, but most sources do in fact credit De Clieu with the introduction of coffee to Martinique & thence the Caribbean.

But enough of history – De Clieu is a funky spot where everyone seems to hang out in black jeans [& black jackets, shoes or whatever] but this belies its class – it’s trendy, but it also serves good coffee and very good food.

The menu reveals an elegant simplicity as would be expected from the kitchen of Steven Carr (previously of the Healesville Hotel) and offers a slightly exotic take on otherwise prosaic items – our Pork Neck Roti [sweet roasted pork neck on a spring onion roti, with a fried egg and hoisin-flavoured BBQ sauce] was exquisite.

And the coffee – we had one shot which was excellent and one which was [only] good, which given the general state of espresso coffee, is still very good overall! Definitely recommended.

De Clieu
187 Gertrude Street
Fitzroy
(03) 9416 4661

Like any large Australian city, Brisbane has a wide range of cafes from the simple ‘mom & pop’ café to those where the focus is on excellent business lunches and great food. However, Brisbane has a large coffee purist element that is bubbling underground and is beginning to show itself to those who are seriously interested.

And the good news is this: from an espresso coffee point-of-view, the Brisbane espresso ‘scene’ rocks, supported by many enthusiastic young professionals eager to share their coffee knowledge and passion. One quick note: it’s not in necessarily in the CBD itself, but in the inner suburbs that you find the best coffee… suburbs like West End, New Farm, Spring Hill and even the formerly seedy Fortitude Valley! (more…)

In a great little space in one of the buzziest and trendiest parts of Surry hills, Anakin from Toby’s Estate has created a real gem. A natural café spot, Anakin has taken this space over from Coffee, Tea or me, and created a café that is a true coffee lover’s hangout. And what a hang-out it is – with great food and tables on to the street, it’s the perfect place to watch the passing bustle of humanity on cosmopolitan Crown street.

But it’s the coffee that the aficionados come for – the house blend combining a wet and a dry processed Ethiopian, a Java and a Brazil – sweet on the tip of the tongue, with an earthy middle palate and a hint of saltiness on the back palate. Delicious.

536 Crown Street
Surry Hills NSW 2010

T: (02) 9332 3191

One moment coffee’s a healthy option; an espresso later, it’s bad for you. Crema Magazine tries to help you separate the fact from the fiction…

Every day, 70 million skinny lattes, cappuccinos, double espressos and plain old black coffees are consumed in the UK. But for each of us who savours that freshly ground taste and feels confident that it’s providing us with antioxidants and improving our concentration, there’s someone else growing increasingly paranoid that their daily cuppa joe might be leaving them dehydrated or addicted to caffeine.

Hardly a month goes by without a contradictory report on the health issues surrounding caffeine, so it’s no wonder the drink that many of us rely on is woefully misunderstood. This confusion was highlighted in a recent survey by the British Coffee Association.

It showed that 61% of participants didn’t realise that each cup of coffee counts towards daily fluid intake; three out of four people had no idea that scientific research has demonstrated that drinking moderate amounts of coffee may help protect against a range of diseases, including type 2 diabetes and Alzheimer’s; and a whopping 63% of us have tried to reduce the number of cups we drink each day because we’re worried that coffee might be bad for our health.

Hydration

It was long thought that caffeinated beverages were diuretics (which speed up the elimination of bodily fluids), but studies reviewed last year found that people who consumed drinks with up to 550mg of caffeine – or the equivalent of al least eight cups of instant coffee – produced no more urine than when drinking fluids free of caffeine. However, above 575mg, the drug was classed as a diuretic.

Heart disease

Patients with heart problems, especially high blood pressure, are often told to avoid caffeine, a known stimulant. But an analysis of ten studies of more than 400,000 people found no increase in heart disease among daily coffee drinkers, whether their coffee came with caffeine or not.

“Contrary to common belief,” concluded cardiologists at the University of California, there is “little evidence that coffee and/or caffeine in typical dosages increases the risk” of heart attack, sudden death or abnormal heart rhythms. In fact, among 27,000 women in Iowa who participated in a study for 15 years, those who drank one to three cups a day reduced their risk of cardiovascular disease by 24%.

Hypertension

Caffeine induces a small, temporary rise in blood pressure. But in a study of 155,000 nurses, those who drank coffee for a decade were no more likely to develop hypertension than non-coffee drinkers. But a higher risk of hypertension was found from drinking colas.

Pregnancy
A study by the American Journal of Obstetrics & Gynaecology found more than 200mg of caffeine a day doubled the risk of miscarriage. But British Medical Journal research found no difference between women who drank moderate amounts of caffeinated and decaffeinated coffee. The Food Standards Agency advises an upper limit of 300mg during pregnancy – the equivalent of four cups of coffee a day.

Cancer
In an international review of 66 studies in 1997, scientists found that coffee-drinking had little, if any, effect on the risk of developing pancreatic or kidney cancer. In fact, another review suggested that compared with people who do not drink coffee, those who do halve the risk of developing liver cancer. And a study of 59,000 women in Sweden found no connection between coffee, tea or caffeine consumption and breast cancer. Some studies have found coffee drinkers have lower rates of colon and rectal cancers.

Liver disease
A 2006 study suggested coffee could reduce the risk of alcohol-related liver disease. The US research found a 22% reduced risk of developing alcoholic cirrhosis for each cup of coffee drunk per day. But tea was not associated with a reduced risk, suggesting an ingredient other than caffeine may be the active factor.

Weight loss
Although caffeine speeds up the metabolism, with 100mg burning an extra 75 to 100 calories a day, no long-term benefit to weight control has been demonstrated. In fact, in a 12-year study of more than 58,000 health professionals, those who increased their caffeine consumption gained more weight than those who didn’t.

Cellulite
Despite the widely held belief that coffee is a toxin which causes cellulite, there is no scientific research to back this up. In fact, one Brazilian study found that skin creams made with caffeine can help combat the appearance of cellulite.

HEALTH BENEFITS

Probably the most important effect of caffeine is its ability to enhance mood and performance. At consumption levels up to 200mg, consumers report an improved sense of well-being, energy and sociability.

Caffeine improves alertness and reaction time. And in the sleep-deprived, it improves memory and the ability to perform complex tasks. The Department for Transport advises drivers to ‘stop for a 15-minute break and drink two cups of coffee every two hours’ to alleviate fatigue. For the active, caffeine enhances endurance in aerobic activities, and performance in anaerobic ones, perhaps because it blunts the perception of pain and aids the ability to burn fat for fuel.

Recent findings add to coffee’s popularity. A review of 13 studies found that people who drank caffeinated coffee had a 30% lower risk of Parkinson’s disease. Another review found that people who drank four to six cups a day, with or without caffeine, had a 28% lower risk of type 2 diabetes.

How to kick the habit

Palpitations, irritability, insomnia, tremors in your hands and an inability to concentrate are symptoms of too much caffeine, but be prepared for more irritability, nausea, tiredness and headaches upon withdrawal.

Cut down slowly rather than going cold turkey. Drink plenty of (non-caffeinated) fluids to prevent headaches. Take painkillers to help with headaches. Massage, acupuncture, reflexology or any other stress-busting activities are also recommended.

The KS is ECA’s doserless offering and again is well-targeted to the home espresso market. It is slim, weighs only 5kg and stands at 38cm high, making it easily assimilated into the kitchen setting. It houses tempered stainless steel flat burr grinding blades and has a similar stepped adjustment to the Best, with somewhat large increments, although again we experienced no problem in setting the grinder to an accurate grind for espresso.

 While a little noisier than its counterpart and not quite as fast, the dispensing chute was very tidy, ensuring a minimum of mess/waste. Targeted a little more towards the mid-range of the domestic grinder market, the KS performed well and certainly had the power and finesse to grind finely enough to service a high-end domestic espresso machine without any hesitation.

 Our reviewers were impressed by the capacity of this unit to do the job with a minimum of fuss. Even though it’s nudging into the light-weight category, it kept its cool at a maximum grinder blade temp reading of 31°C through pretty rigorous testing. The consistency of grind showed in the resulting shots of espresso being very good with a clean flavour profile.

 VERDICT: a well-performing and stylish domestic unit. Recommended for the home espresso enthusiast for moderate volume.

Height: 38cm
Flat Burr (tempered steel)
Stepped, doserless
Speed of operation: 27.4gm in 30 sec
Temp of grinder blades at end of test: 31°C

 RRP: $599.00 (incl GST) 

and the winner is…  congratulations to Tim Adams from Queensland who won first place, taking home the Australian Barista crown for 2009. Tim will go on to represent Australia at the 2009 World Barista Championships, to be held in Atlanta, 16th to 19th April 2009. Congratulations also to Zoe Delaney and Con Haralambopolous, both from Victoria, who took home 2nd and 3rd place respectively.

To discuss this topic (or any other topics), visit The Forum for news, views and opinions.

We continue to showcase our line up of high-end grinders reviewed late last year and featured in the latest issue of Crema Magazine. Whether you are starting out or planning to up-grade, this review is designed to highlight the features and functions that you should be taking into consideration. 

This unit from Wega is a ‘re-branded’ Compak K3 Touch so this grinder comes from an impressive heritage of commercial grinders.
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ECA (Anfim) ‘Best
RRP: Silver – $699.00 Chrome – $769.00 (incl GST)

This unit has the look and build quality of a commercial grinder but with significantly smaller dimensions, which lends itself to the domestic kitchen setting. With its polished alloy exterior and weighing only 8kg, it’s slim and stylish with pretty much all the benefits of a larger, heavier commercial unit. Standing at 38cm tall, it has 500gm bean hopper with a hopper-stopper. It has tempered steel flat burr blades, a dosing chamber and utilises a stepped grind adjustment mechanism.

The Best performed very well and our reviewers were particularly impressed with the speed of operation, even when lined up against the bigger semi-commercial grinders. It showed an excellent consistency of grind and dose. The resulting espressos were excellent, with a consistent flavour profile.

There were a couple of minor niggles which were picked up by the reviewers, the main one being that the increments on the stepping collar were quite big – therefore not allowing for ultra fine adjustments to the grind setting, but in practice, this did not present a problem in setting an accurate grind for espresso. The only other main issue was that the tamping disc on the front of the unit gets in the way – in fact, it is often unscrewed and left off by operators ‘in-the-know’!

The build quality and performance make it an excellent grinder to compliment a high-end home espresso machine while its smaller dimensions make it a stylish and reliable grinder for the home espresso setting.

VERDICT: High performance unit for the serious ‘prosumer’. Recommended for the home espresso enthusiast who needs a grinder to handle a moderate to high volume. Also suitable for low volume commercial use (ie: back-up/decaf grinder).

Height: 38cm

Flat Burr (tempered steel), Stepped, Dosing Chamber

Consistency of Dose: Max variation range of 0.1gm (average dose was 5.0gm)

Speed of operation: 39.2gm in 30 sec
Temp of grinder blades at end of test: 31°C

For more information on this review and to read about other grinders click here.