Posts Tagged ‘coffee australia’

Congratulations to both Con Haralambopolous and David Makin (both from Victoria) for their outstanding performances at the 2008 World Latte Art and World Barista Championships, held in Copenhagen, Denmark 19th – 22nd June.

In an unprecedented result, Australia brought home the World Latte Art title for the third year running. Cool, calm and collected, Con Haralambopolous out-performed the other competitors from over 50 countries to bring home the crown ahead of Russia’s Kira Malchenko and Japan’s Akihiro Okada.

We have always known that Australia is a leader in the world of coffee but now there can simply be no question with Scottie Callaghan and Jack Hanna (both contributors for Crema Magazine) having won in 2006 and 2007 respectively and now Con Haralambopolous completing the hat trick! (more…)

By Emily Oak

Every year between April and June, the World Barista Championships are held somewhere on the globe, in search of the world’s best barista. And every year across the world, and particularly in Australia, the question is often raised and fiercely debated as to the value of such ‘staged’ competitions – primarily that the baristas who participate in such competitions are more performers than professional baristas.

The main argument against competitions that I have encountered over my ten years in the specialty coffee industry is that the condition of competition and the tasks that the baristas have to perform are not valuable in ‘the real life situation or a café’. Many baristas who work day in and day out behind an espresso machine producing hundreds of coffees for their loyal following, are not willing to have their skills judged by their peers because the format of competition does not mimic reality…. Or does it? (more…)

World Latte Art Champion, Jack Hanna, speaks to us and shows off his talent as well as sharing a few tips for creating latte art.

Young, focussed and confident; these are all words that could be used to describe Sydney’s Jack Hanna, World Latte Art Champion 2007. But there are two words that best sum him up – driven and talented. At only 21 years of age, Jack’s journey to World Champion has been swift and decisive. “When I really get into something, I want to be the best that I can be, otherwise I feel I am wasting my time”, explains Jack. (more…)

This one’s a bit of a perennial. It’s true, that there is a breed of wild cat in Indonesia that apparently eats coffee beans and then excretes them, only for someone following behind to extract the undigested beans for an ‘out of this world’ coffee experience.

Some say that it tastes of caramel or chocolate. Others describe it as earthy and musty. Whatever the flavour, connoisseurs are happy to pay a lot of money to savour a single cup of luwak coffee.

It’s now being marketed in Australia by Allan Sharpe and his wife, Michelle Heritage of the Heritage Tea Rooms in Hervey Bay as ‘the world’s rarest and most exclusive coffee’. According to Mr Sharpe, ‘People who willingly pay the $50 are uplifted by the thrill of the experience.’

Every month about a dozen people sample the café’s luwak coffee. One taster was quoted as saying: ‘This is the kind of coffee you renounce your religion and sell your child for.’
Customers are rewarded with a ‘certificate of experience’ as a memento. Gift boxes of luwak coffee, also imported from Indonesia, include the animal’s droppings wrapped in plastic, which the Sharpes say are treated with gamma rays by quarantine officials on arrival in Australia. The beans, which are gathered from forest floors by hand and initially resemble slabs of peanut brittle, are cleaned and lightly roasted. The boxes, including 250g of coffee and the droppings encased in plastic, retail at $160.

According to the article, orginally published in the Times, it is not known when the first cup of luwak coffee was brewed, nor how the first cup came to be brewed from their excrement. Annual world production is believed to be only about 300kg,with a market price of about $1100 per kilo.
Guelph University in Canada is one of the few institutions to have studied the make-up of luwak coffee beans. Its scientists found them to have less protein, a lower bacterial count and some pitting on the surface compared with the popular Colombian variety. This may explain why luwak coffee was less bitter and had a more attractive aroma.

Still, it seems like a lot of money to pay for what some people unkindly refer to as ‘cat-poo coffee’!

It wasn’t so long ago that coffee came in only two forms – black or white. But there are endless opportunities to be more creative with coffee…these ‘creative coffees’ have really only come of age in the last few years, and I believe their inclusion, in the form of the ‘signature drink’ in barista championships has given them increasing popularity in the world of espresso coffee.

So what makes a great creative drink? No doubt, it requires an understanding of espresso and the ability to start with a great shot of espresso.  But it also requires an understanding of the different ingredients and how they combine, as well as the way they compliment the espresso. And lastly, there’s the almost intangible factor of harmony or what I call ‘balance in the cup’. (more…)

Paul Bassett on Espresso – Masterclass Series

Considering about 90% of espresso coffee in Australia is taken with milk, it’s no wonder that milk texturing [or ‘steaming'] is such an important part of the coffee-making process.  According to Paul, it’s all about how we’re releasing the steam onto the surface of the milk.

There are effectively two phases in steaming – firstly the texturing the milk, and secondly, heating the milk to the correct temperature.

Start with fresh, cold milk (never re-heat your milk); clean jug always helps. Pour the milk to a level approximately half-way in the jug – gives you greater control – stops the milk bubbling out of the jug, and gives you the ability to ‘roll’ the milk. (more…)

We asked Scott Callaghan what it took to prepare for the World Barista Championships in Tokyo, 2007

Hit the stop watch – fifteen minutes to prove your worth in the espresso world against 40 of the world’s top baristas – seven international judges, camera crew and thousands of people watching your every move. (more…)

By Emily Oak

I am very lucky that in my work as an educator I often get the opportunity to associate with people already active in the coffee industry, as well as people who are so enthusiastic about coffee that they are setting up a mini espresso bar at home. Unfortunately for both of these groups they often overlook or misunderstand the importance of the grinder in the whole equation of making a cup of coffee.

(more…)