What’s the election of Barak Obama in the US got to do with coffee in Australia? – Sydney roaster Campos Coffee have come up with a new blend they’re calling the OBAMA BLEND.
When you realise that both Will Young, Director of Campos Coffee in Sydney and John Ronchi, who heads the Queensland Campos Coffee, graduated with Political Science degrees, it’s not so surprising that they came up with the concept.

(more…)

The ultimate, especially for the aficionado, is the high-quality manual machine. Typically built from the highest quality components (eg copper boiler) they are the closest many of us will get to the commercial machine we see in our favourite café. Why? Because they have the oomph to pump water through coffee beans ground finely enough to make a truly great espresso. But remember these machines must be warmed up properly to make the most of their high quality componentry – you can’t just flick the switch to make a quick coffee before you rush out the door to work. By the way, once you’ve browsed through this list of great machines, don’t forget to check out the couple of extra important notes in the paragraphs below!

THE MACHINES

Unico Splendor

The Splendor features an E61 type group with lever action. It has a 1.3 litre copper boiler and a 3 litre water reservoir but can also be connected to mains supply. The Splendor has a 90 degree swiveling, commercial size steam arm with a 2 hole angled steam tip, which gives excellent steaming control. Both the body and chassis are stainless steel and build quality and standard of finish are excellent. With its 50’s/early 60’s retro styling (with coloured plexiglass side panels) this is a beautiful machine. RRP: $2,550.00. For more information call Cosmorex Coffee Tel: (02) 6280 7511.

Vibiemme

The Domobar Super from Vibiemme is a stunning prestige machine. Vibiemme was founded over 25 years ago by Carlo Earnesto Valente, the founder of Faema and the E61 group head. With these exceptional credentials, the Domobar Super offers excellent heat characteristics resulting in superb coffee with every pour and the superior boiler capacity enables the high volume of steam required for optimum texturising of milk for detailed latte art. Available in gloss black or stainless steel finish. RRP from $2,399 for the Domobar Super and from $2,999 for the Domobar Super Electronica. For more information call ECA on 1300 326 326 or visit www.espressocompany.com.au.

ECM Giotto Premium

Featuring professional quality components, this is a beautiful unit. Thermal stability is the key to making an excellent espresso, and the Giotto has a nickel-plated copper boiler giving excellent heat retention and stable heat transfer to the heat exchanger. The Giotto produces an excellent crema with great steaming ability, and would be a credit to any barista’s kitchen. RRP $2,550. For more information call ECA on 1300 326 326 or visit www.espressocompany.com.au.

Diamond Italia

Manufactured in Milan, the ‘Italia’ is certainly stunning with it’s retro styling. It has a full stainless steel chassis but with chromed, heat resistant plastic side panels. It features a 1.8ltr copper boiler, anti-burn steam wand, professional E61 group head and removable 3ltr water tank and drip tray. RRP: $2,400.00. For more information call Diamond Services on 1300 302 522 or visit www.myitalia.com.au.

Isomac Mondiale

Based in Milan, the Isomac is another well-established line of semi-commercial units. With its complete stainless steel construction, 2 litre tank and a 2.2 litre boiler, it is designed to deliver the perfect espresso every time. The funky Mondiale is the latest in a line of excellent domestic machines with an impeccable pedigree. RRP: $2,650.00.

Expobar Barista Minore

Also known as the ‘Brewtus’ this machine has been extremely popular in the United States.  Made in Spain, the Barista Minore uses the ever-popular E61 group-head and has a dual boiler system (both with auto refill) with powerful heating elements. It’s a simple-enough looking machine, but it’s the double boilers which stand out. Along with digital temperature control of the coffee group, they give excellent temperature stability.  Combined with a slightly lower entry-price, this makes the Expobar a machine that’s definitely worth looking at. RRP: $2,300.00.

La Marzocco GS/3

Following on the famous La Marzocco name for commercial espresso machines, comes the single group GS/3. This quasi manual/automatic machine, combines the power of a commercial machine with the ease of multi-function touch-pad controls and is certainly a beautiful looking piece of equipment. However, it is a step up in price, retailing for around $7,000 putting it out of the league for many ‘prosumers’ – and most would say it is simply not necessary to pay that much. For more information contact Espresso Equipment Specialists Australia Pty Ltd.

IMPORTANT NOTES

Remember, for machines at this level you’re going to have to buy a grinder as well – a good one will set you back at least $500 – but the reason these machines make such great quality espresso is that they allow you to grind the coffee finely enough to get the most out of the freshly ground espresso – to extract the oils and aromatics to the fullest degree. It does take time and some degree of expertise to get the best out of them, although, the end result is worth it.

Freshness is a key pre-requisite for great coffee. It’s when you actually grind your own beans and make the coffee immediately afterwards, that you get the best of the tastes and aromas that a well-roasted bean can reveal. When it comes to beans, generally a week, to a maximum of 10 days is seen as their shelf life, once roasted. Most roasters recommend keeping your coffee beans in a sealed pack, in a cool environment.

Note: This listing is by no means complete, there are many more machines on the market and we will be amending these reviews and adding new ones as information comes to hand. Prices are indicative only, there may be price variations between distributors.

The First of our Series, Profiling the Outstanding Figures of the Coffee World

Coffee ‘cupping’ is the tasting of coffee to uncover the coffee’s unique profile. And in the rarified world of cupping, there are few who can rival Ken Davids for experience or expertise. Originally an academic and writer, Ken Davids has grown to be recognized as one of the coffee world’s pre-eminent figures. He has a consultancy business in the US and a number of highly regarded books on coffee to his credit. He is also a sought-after speaker at coffee conferences and seminars worldwide. (more…)

Espresso (short black)

The espresso is the starting point for all espresso coffee - approx. 25 ml of espresso extracted in 25-30 seconds. A well-made espresso is characterised by a dark, golden crema. A further sign of a good espresso is that the surface tension of the crema should maintain one teaspoon of white sugar on its surface for 3-4 seconds before falling through.
A Ristretto, meaning ‘restricted’ in Italian, is normally only the first 15mls of extraction – it is therefore ‘restricted’ in the amount of coffee extracted and captures the sweetest, most intense characters of the coffee. The term ‘Double Ristretto’ is capturing 30 ml of espresso, made up from 2x 15 ml shots.

Long Black

There are various ways to make a long black, but you should definitely not simply extract a normal espresso for double the length of time! I like to start with 10ml cold water, followed by boiling water (or approx. 95 degrees) to make up to around 2/3 of a cup – then pour a double ristretto on top!  Not everyone uses a double espresso, but it gives the sweetest result (normally only the first 15ml of extraction).

Macchiato

Some enthusiasts find an espresso coffee too strong and concentrated; in the macchiato, milk is used to soften the edge of the espresso. Using a 90 ml glass, pour your espresso shot, and add a dash of textured milk. The term Macchiato means to mark, which in this case is what we’re doing to the coffee with the textured milk.

Cappuccino

Named after the Cappuchin monks who apparently drank coffee to help them through their prayer vigils.  The monks were recognisable because of their unique brown hood, which is brought to mind by the distinctive colour and texture on the top of a cappuccino coffee. One shot of espresso and 2 cm of textured milk. For a marbled effect, dust espresso with chocolate before pouring milk.

Latte

One of the most popular espresso-based drinks in Australia, the name literally comes from the meaning of the two words ‘café latte’. Caffe in Italian means ‘coffee’ and Latte means ‘milk’. Simply pour a shot of espresso into a 200-220 ml glass and add textured milk.

Flat White

Developed as an Australian icon. For those who enjoy the strength of the cappuccino but not the foam that goes with it. Using a cup of around 160-180 mls capacity, pour in one shot of espresso and add steamed milk, including 1/2 cm of textured milk on top.

By Rob Stewart

I am often asked how I became a coffee roaster and I tell them that it was pure opportunity; but, if I really think about it, my passion blossomed the day I wrapped my lips around a cup of Sumatran Mandheling.

I had started a new barista gig with a boutique coffee roaster, but I was really just working to pay the rent while I went to uni. I didn’t care much about coffee until the day I had to acquaint myself with the single origins the roaster sold. So, my boss and I racked up some espressos and BANG! My palate went into overdrive! (more…)

By Rob Stewart

Algebra, trigonometry and calculus caused me many headaches at school and I have India to thank for that, they invented it.  We can also thank them for snakes and ladders, chess and the art of navigation. So too can we applaud India for their efforts in coffee as they produce arguably the best Robusta and some of the very finest A-grade Arabica’s in the world; yet, it is Monsoon Malabar that has become the accidental hero of Indian coffee. (more…)

Prices of coffee in key international markets are expected to stay firm on the short term, after an overall increase in the cost of agricultural and mineral commodities.

Analysts said the trend would further be supported by a sizeable drop in export volumes of the commodity following hitches in several producer countries including Brazil.

A market report by the International Coffee Organisation (ICO) showed that exports during the first nine months of the coffee year 2007/08 fell by 4.3 per cent to 71.29 million bags-triggering a tight market condition that upholds prices on demand factors. (more…)

Editorial 30th July 2008

Well, it had to happen. Not wanting to say ‘I told you so’, but we’ve been forcasting the demise, or at least the diminishing, of the Starbucks’ empire in Australia for a number of years. 

A recent article in The Australian newspaper refers to recent sour news out of the company’s US [Seattle] headquarters as a possible reason for Starbucks’ abrupt decision to close 61 of its 84 Australian stores, but we have felt for a long time that there was a much stronger reason – the inherent strength of Australia’s domestic espresso industry.

On observing Starbucks’ worldwide rise over a number of years, they have clearly been a phenomenal success story in most countries where their tentacles have reached, but for a few countries – most notably Italy, and now Australia. And the reason is clear – its the strength our own domestic espresso culture.

A recent second place in the World Barista Championships in Copenhagen, along with three consecutive winners of the World Latte Art Championships are testament to this. It’s actually a huge compliment to the increasing strength and depth of our own unique espresso culture!

Ashley Felderhof, Founding Director of Crema Magazine, was interviewed by ABC News Radio to give his opinion on the demise of Starbucks in Australia. Click here to listen to the interview.

Reuters Nairobi has reported that Kenya’s coffee output will rise 38 percent to 57,830 tonnes in 2008/09 (Oct/Sept) crop year, from an estimated 41,861 tonnes this year, on improved farming practices and good weather, a trade association said on Monday.

A terrible bout of Coffee Berry Disease (CBD) caused a drop in production in 2007/08 but a crop survey by the Kenya Coffee Traders Association (KCTA) held in May showed that unseasonal rains caused flowering in January-March.

“Due to unusual intense flowering of the coffee trees in January, a big proportion of the late crop will mature and ripen earlier than normal by nearly two months,” the Kenya Coffee Traders Association (KCTA) said in a report. (more…)

We asked the 3 winning finalist from the recent Danes Grand Barista Championships to give us an insight into what drives them to be part of Australia’s growing band of elite baristas, and what keeps them there.

Here is what Habib Maarbani from NSW, Jesse Hyde from Victoria and David Seng, also from Victoria, had to say.

These professionals are only the ‘tip of the iceberg’ when it comes to passionate baristi in Australia and we intend to profile many more in the coming months (and years) as we showcase Australia’s passion for coffee and the dedicated people behind the machines. (more…)