BeanScene Oct 2025

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16 HOSPO’S MENTALHEALTH PROBLEM

Is enough being done to support hospitality workers’ mental health?

18 AT YOUR SERVICE

Patricia Co ee Brewers on the secret to longevity.

21 A LEGENDAIRY AUSSIE BRAND

Riverina Fresh re ects on 100 years of innovation.

92 2025 ROASTERS DIRECTORY

A comprehensive list of Australia and New Zealand’s co ee roasters.

104 CAFÉSCENE

Discover new venues across the region.

106 GET TO KNOW

Andy Tseng spills the beans on the launch of Andune Co ee Studio.

Coffee community

24 JACK SIMPSON’S “SECRET WEAPON”

e Australian Barista Champ talks tactics ahead of the WBC.

27 THE ULTIMATE V60 SHOWDOWN

Allpress Espresso and HARIO put hand-brewing in the limelight.

28 HOMIE’S WHERE THE HEART IS

How Minor Figures is backing the ght to end homelessness.

30 MOVING FORWARD TOGETHER

made by Fressko on shaping the way consumers drink co ee.

33 MERCH FOR CONNECTION

e unlikely tool to keep building customer relationships.

Industry insights

34 A DECADE OF ALTERNATIVE INNOVATION

MILKLAB marks 10 years in the alternative-milk space.

36 ROASTING PAINS

How are roasters weathering the pricing and supply storm?

38 SUSTAINABILITY’S RADICAL INNOVATORS

BioPak’s Founders discuss the future of single-use in Australia.

41 AN ORGANIC OPPORTUNITY

One café owner details how leaning into their suburb’s interest in wellness helped their business to thrive.

42 ROAST, PACK, GO

Tetra Pak explores the opportunities in functional co ee beverages.

44 HOSPITALITY’S SEISMIC SHIFT

Ordermentum’s CEO on the huge possibilities AI presents.

46 CREATING CUSTOMER LOYALTEA

How upping the tea game can bolster repeat business.

49 BEYOND THE CUP

PakChain on creating solutions for the country’s café owners.

Equipment and technology

50 A ROASTER’S PARADISE e low-down on Sydney’s new $25 million roasting utopia.

55 RECIPE FOR SUCCESS

How can roasters ensure cafés are getting the best out of their beans?

56 SETTING UP SHOP

Co ee Machine Technologies on lling the equipment gap.

58 A GAP IN THE MARKET

La Pavoni introduces its new two-group machine.

61 PRECISIONPOWERED PRODUCTIVITY

Why Allpress and Stitch Co ee recommend the Markibar Izaga W.

63 SPRAY IT, DON’T SAY IT

How automating co ee avouring can save time and money.

64 EMBRACING AUTOMATION MOMENTUM

Are automatic co ee machines the next step for increased quality?

67 STATE OF THE CART

Could the next generation of co ee shops be more mobile?

69 THE EVOLUTION OF COFFEE PROCESSING

e new roasting and processing solutions IMA plans to reveal at Host Milano.

70 THE SHIFTING COFFEE LANDSCAPE

Franke’s Oceania team on how co ee businesses can adapt.

73 GROUNDS FOR CHANGE

How changing consumer demands are transforming co ee packaging solutions.

75 GRINDERS TO THE RESCUE

Could selecting the right grinder be key to the perfect cup?

Skills and education

76 MATCHA MASTERCLASS

Matcha is giving co ee a run for its money in the popularity stakes.

78 UNLOCKING CAFÉ PROFITABILITY

e Alchemy Cordial Company shares tips for boosting café sales.

80 HOW TO SCALE SMART

e Bean Cartel Founders reveal how they expanded their business.

83 SAVING HOSPITALITY’S “MOST VALUABLE RESOURCE”

Making the time-consuming aspects of running a venue faster.

84 THE POWER OF IMMERSION

Grinders Co ee Roasters highlights the importance of education.

87 THE EDUCATION STATE

What to expect from MICE2026’s knowledge-sharing lineup.

88 ESPRESSO YOURSELF

Victor Vu shares the steps to recreate the eagle latte-art design.

91 SUSTAINABILITY IN ACTION

How NZSCA is supporting New Zealand’s roasting community.

IT’S ALL ABOUT THE MOMENT

BeanScene covershoot

La Marzocco, 104 Nicholson Street, Abbotsford, Victoria, 3067

For BeanScene’s October 2025 cover, interviewee Riverina Fresh linked up with La Marzocco to host the photoshoot at the espresso machine manufacturer’s Melbourne showroom and bring its quality milk to life.

Naturally, milk was the focus of the shoot, but as Riverina Fresh Executive Chairman Craig Shapiro says, when it comes to co ee, “milk is the support act and co ee is the star of the show”.

“Australia is a nation of milk-based-co ee lovers and twothirds of that cup is milk,” he says.

“It’s the beans and the roasters who are the main show and we’re there as the support act. You’ve got to get the support act right to bring out the best qualities of the beans in the cup.”

Set up in La Marzocco’s domestic showroom, photographer Blake Storey got to work on capturing the process of producing a superb milk-based co ee using the La Marzocco Linea Mini. e eye-catching machine, featuring the wooden accessory kit, is designed for both the home environment and smaller professional setups, perfectly capturing Riverina’s role as the dairy producer of choice for consumers and baristas alike.

Still riding the high of having his barista skills showcased on the June cover of BeanScene, returning cover artist and La Marzocco Bench Tester Nick Byrne was on hand to pour. Blake focused on capturing the moment the milk meets the co ee, and then the nal ourish of excellent latte art.

For more information, visit beanscenemag.com.au

CHIEF EXECUTIVE OFFICER

Christine Clancy christine.clancy@primecreative.com.au

PUBLISHER

Sarah Baker sarah.baker@primecreative.com.au

MANAGING EDITOR

Myles Hume myles.hume@primecreative.com.au

EDITOR

Kathryn Lewis kathryn.lewis@primecreative.com.au

JOURNALISTS

Georgia Smith georgia.smith@primecreative.com.au

Daniel Woods daniel.woods@primecreative.com.au

ART DIRECTOR/DESIGN

Daz Woolley

HEAD OF DESIGN

Blake Storey

BUSINESS DEVELOPMENT MANAGER

Charlotte Murphy charlotte.murphy@primecreative.com.au

CLIENT SUCCESS OFFICER

Caitlin Pillay caitlin.pillay@primecreative.com.au

CONTRIBUTORS

Andrew Feldon, Victor Vu

HEAD OFFICE

PRIME CREATIVE PTY LTD

379 Docklands Drive, Docklands, Victoria 3008 p: 03 9690 8766 info@primecreative.com.au beanscenemagazine.com.au

SUBSCRIPTIONS 03 9690 8766 subscriptions@primecreative.com.au BeanScene magazine is available by subscription from the publisher. e rights of refusal are reserved by the publisher.

ARTICLES

All articles submitted for publication become the property of the publisher. e Editor reserves the right to adjust any article to conform with the magazine format.

COPYRIGHT

The NEW Astoria AB200 blends ergonomic design with intuitive features—adjustable drip tray, durable components, and innovative filter holders—for a seamless, stylish, and efficient coffee-making experience with ultimate comfort and precision.

Rover combines compact Italian design with precision shot timers, adjustable tray, and smart automation—delivering consistent results, effortless maintenance, and barista-level control for a flawless coffee experience, every time.

Contributors

Each issue of BeanScene we pro

Victor Vu is the three-time ASCA Australian Latte Art Champion. He placed seventh in the 2024 World Latte Art Championhip (WLAC) in Denmark in June. Born in Vietnam, Victor worked for three years in hospitality before coming to Australia to perfect his latte art skills. He won the 2018 MILKLAB Barista Battle and the 2020, 2024, and 2025 ASCA Australian Latte Art Championships. He currently works at Ona Coffee Melbourne.

Andrew Feldon sits on the sustainability portfolio at the NZSCA and has been part of New Zealand’s coffee industry since 2004. Now, he’s the proud Owner of Mouthwater Coffee Company in Manawatu and has worn hats ranging from barista and competitor to judge and enthusiastic long black drinker. He is passionate about creating a more connected, inclusive, and supportive coffee community and brings a grounded, people-first approach to the NZSCA board.

The state of the industry

It’s been a particularly treacherous year for co ee roasters. With record high greenbean prices reached on the commodity market, supply issues caused by extreme weather, and shipping delays due to con ict, roasters have bore the brunt of one of the co ee industry’s most volatile 12 months.

As with the hurdles that have come before this, Australia and New Zealand’s co ee companies have been resourceful. From brands such as Pablo & Rusty’s that have used education and conversation as a tool to communicate price changes and spark discussion, to those such as e Bean Cartel that have broadened their customer base and pivoted into other sectors, the industry has taken the challenge head on.

To provide an up-to-date understanding of the health of the sector, each year as part of our BeanScene Roasters Directory we survey the region’s roasters.

Along with the usual questions that track the growth of the industry and its customer base, this year we asked respondents how the market has impacted supply coming into Australasia, co ee prices, and consumers’ buying habits. e results were quite eyeopening, with many reasons to be optimistic about the future of the industry – read them from page 92.

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e health of the sector is also re ected in the more than 800 Australian and New Zealand roasters included in the directory

itself – up around 50 companies from 2024. e nature of industry means we see a uctuation each year, but the small increase this year is another reason for industry optimism.

e cover star of this extended issue is Riverina Fresh, which is celebrating a new era with revamped branding. With more than 100 years under its belt, the New South Wales milk company is embracing its history, community, and future with an updated logo and continued commitment to helping elevate co ee through its partnerships with Australia’s leading cafés and baristas.

On that subject, in this edition three-time Australian Barista Champion Jack Simpson talks to us ahead of his appearance on the world stage in Italy in October. In one of the most hotly contested years of the World Barista Championship to date, Jack shares the preparation he’s currently undertaking and his game plan to hopefully nally get his hands on the title.

Wishing lots of luck to Jack and New Zealand Champion Yuqi (Max) Cui ahead of the World Barista Championship, which take place from 17 to 21 October in Milan.

Enjoy the issue!

P.S. I’ll be on maternity leave for the next few months, but the magazine will be back in the safe hands of Sarah Baker while I’m away.

KATHRYN LEWIS EDITOR BeanScene

Magazine

Aotearoa Barista Championship crowns three-time winner

Hiroko Hanna Teramoto has been crowned the NZSCA Aotearoa Barista Champion 2025, securing the title for the third time following previous wins in 2014 and 2022.

Representing Mojo Co ee in Auckland, Hiroko took the top spot at the nals in late August with an “outstanding” 629 points, with colleague Joshua Peacocke placing

Two of the world’s largest coffee companies to merge

North American beverage company Keurig

Dr Pepper will acquire international pure-play co ee company JDE Peet’s for AU$27.79 billion – the biggest buyout in Europe in more than two years.

In Australia and New Zealand, JDE Peet’s owns local brands Campos Co ee, Sacred Grounds, Piazza D’Oro, L’OR,

and Moccona – among others.

Once the deal goes through, the companies will be split into two independent, publicly traded businesses: Beverage Co – targeting the North American refreshment beverages market – and Global Co ee Co – targeting the international co ee market. Upon separation, Tim Cofer will be CEO of Beverage Co and

second with 572 points. e nalist lineup was completed by Heesum Lee of Atomic Co ee Roasters in Auckland (572 points), Matt Ross of Kindred in Tauranga (570 points), Alan Bruce of Acme Cup Co in Wellington (554 points), and Bonnie Lamb of e Co ee Dojo in Wanaka (520 points).

Tufele Timothy Tavite representing Strictly Co ee Roasters in Dunedin was crowned the 2025 People’s Champion, which celebrates the ‘aroha’ and support behind the baristas.

In the nail-biting nal, Hiroko used a co ee grown by Jhoan Vergara in Finca Las Flores, Colombia, which showcased the hydro honey process. Her routine focused on the theme ‘Who am I?’.

She will go on to represent Aotearoa in the World Barista Championship in Panama in October 2026.

World

Barista Championship 2025 to take place

at Host Milano

National Barista Champions from more than 50 countries will come together in Milan, Italy, this October to battle it out to be named World Barista Champion 2025. Runner-up 2024 Jack Simpson will be returning to the competition to represent Australia, while Yuqi

(Max) Cui will represent New Zealand. e competition is just one element of the stacked ve-day itinerary at the biennial tradeshow, which takes place from 17 to 21 October at Fiera Milano. From roasters to machine manufacturers to

Sudhanshu Priyadarshi will be CEO of Global Co ee Co.

rough the acquisition, Keurig Dr Pepper aims to create a global co ee leader serving more than 100 countries with an “unparalleled brand portfolio across all co ee segments, channels, and price points”.

Image: xamtiw/stock.adobe.com.

technology developers, hundreds of exhibitors from around the world will be showcasing the latest innovations in the co ee industry.

Launching this year is new initiative Host Talks – Beyond the Cup, created in collaboration with M25 Consulting. e series of interactive talks will go “beyond the cup” to explore co ee as an integrated system that connects agriculture, technology, design, education, and sustainability.

“With Host Talks – Beyond the Cup we want to give voice to a community that shares values and visions” says Francesca Cavallo, Head of Hospitality Exhibitions at Fiera Milano.

“Co ee is not just a product but a universal language that brings together innovation, culture, and experience – themes that have always been at the heart of Host Milano’s mission, making it a global hub for the entire hospitality industry, and a vital reference point for the co ee sector in particular.”

1

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Hospo’s mental-health problem

Hospitality is full of fast-paced and taxing roles, with workers often bearing the brunt of disgruntled customers. Is enough being done to support people working in the coffee industry?

In 2019, non-pro t organisation R U OK? undertook a survey about mental health in hospitality. e responses from participants indicated the industry needed to change.

Eighty per cent of those surveyed believed mental health issues such as depression and anxiety were a challenge, while 50 per cent reported wishing someone at work had checked in on them.

e world has moved forward in the mental health and wellbeing space in the six years since that survey was conducted, but there are still signi cant issues facing the sector according to Healthy Mind Menu’s Paisley Fogarty.

Healthy Mind Menu is a Perth-based charity founded in 2018 following a tragic number of chef suicides in the local industry. Now, it o ers resources to venues across Australia looking to improve mental health outcomes in their workplaces.

In 2023, there was little data on the speci c issues facing hospitality workers, so the charity undertook its own study in collaboration with Edith Cowan University.

It found, even four years a er the R U OK? survey, 46 per cent of hospitality workers still reported feeling uncomfortable discussing mental health with their employers.

“We found some interesting things including this huge gap in research where nobody was looking at the speci c challenges hospitality presents,” says Paisley. “All the research coming out of other countries was around productivity and squeezing the worker.

“Some things we saw were prevalent in the industry were customer misbehaviour and abuse, and emotional labour.

“When you work in hospitality a lot of people will say the start of a shi is ‘showtime’.

ey’re o en putting on a mask and doing the emotional li ing to make sure the vibe of a venue is maintained. at can come at a high cost, which can lead to burnout.”

ese invisible challenges only add to what is already a physically demanding and fastpaced industry.

“Not only is it work where you’re on your feet all the time, which can cause physical fatigue, but the invisible work and emotional labour can cause added stress. If people are wearing this mask all day, by the time they get home they have nothing le to give,” says Paisley.

“People think workplaces with those challenges aren’t healthy, or they’re toxic because there’s high turnover. What’s really causing these things is customer abuse, work/

life imbalance, and emotional labour, which will lead to that turnover, burnout, stress, fatigue, and presenteeism.”

While Healthy Mind Menu’s report highlights challenges that face hospitality, signi cant importance was also placed on shining a light on some of its best aspects.

“If you know what’s good for you and have co-worker support, there aren’t many industries in which you can form such a close sense of camaraderie with your co-workers,” says Paisley.

“Hospitality can be really fun, and people will stay in those environments. at’s really important for mental health. Professional identity can be a challenge anywhere, but if you’re proud of what you do, respect the industry, and see value in bringing belonging and community, it can be an incredible place.”

Crafting a career

Shi work, varying hours, and a perceived ceiling on progression are o en reasons people see hospitality as a part-time or sidehustle gig while making inroads towards a ‘normal’ job.

Jamie Wolf is one of many people who hasn’t bought into that notion. He and business partner Courtis ‘CJ’ Lovell now operate Obi Co ee and Slow Daze in Perth

and have masterminded a new hospitality mental health activation, Healthy Hospo.

He says there needs to be a greater desire from venue operators to give employees the tools to build long-lasting careers.

“I started in this industry when I was 13 doing work experience in a kitchen,” he says. “I’ve just turned 35 and I haven’t le .

“ is industry is undervalued at a societal level. People don’t see it as a legitimate career. I copped a lot of ak growing up for not going to university and not looking for a ‘proper job’, but I knew I could make this work.

“ ere needs to be more communication, honesty, and transparency between owners and sta in how career paths are created, and more openness in helping people step up to owning their own establishments. at needs to come with supporting people and making sure they’re in a healthy space that isn’t seen as a temporary solution.”

at perception of hospitality as not a ‘proper job’ is one of the biggest challenges the industry faces according to Paisley, but the exibility it provides can also be one of its greatest strengths.

“Hospitality work can be precarious with insecure contracts, low wages, and variable hours. at can have an impact on satisfaction and engagement,” she says.

“ ere are people who choose hospitality because it’s convenient and they can do multiple jobs, but there are others who want to choose it as a career but may be worried about pay or progression. at comes down to education.

“Whether its front of house, back of house, or opening your own venue, there are so many dynamic pathways you can move between to build a fun and creative career.”

Putting

it into practice

e Bean Cartel is a Melbourne co ee roaster that is currently in the middle of an extended purple patch. Its national business growth has aligned with Founders Stacy and Alison Visser placing a greater focus on creating a positive, healthy work environment, which started with a chance meeting with wellness coach Rebecca D’Angelo.

“I met Rebecca for the rst time two years ago at a Grand Final party. I put my foot in it saying I wasn’t a fan of health and wellness coaches,” says Stacy.

“My thought process was ‘what would they know? What experience have they had to understand what I’ve gone through?’. I was being very insular. She then told me that’s the space she works in and thought I needed to be a bit more open to it, so Alison and I went to one of her weekend sessions.

“We got lots of bits and pieces from it. ere were some touchpoints that didn’t necessarily work for us, but I saw other people in the room get something out of them. Now our team does sessions with her every quarter, and I see everyone get di erent bene ts from it.

“Everyone’s had input into what our core values are as a business as a result, and that sense of ownership into the team ethos, ethics, and values has helped foster

a great working environment.”

Melissa Glentis, e Bean Cartel’s General Manager of Sales and Operations, says placing more focus on the work environment has resulted in greater job satisfaction for employees and has been critical to the business’ ongoing growth.

“From a management perspective, we have a better understanding of everyone’s personalities and how they work,” she says.

“When you’ve got a happy work environment you have a stronger sta retention, and you attract better people into the team. at’s enabled us to focus on growing the business as we’re not putting out res.

“ at’s the ongoing nature of prioritising the team’s mental health and emotional intelligence. e growth we’re experiencing is a knock-on e ect from putting those building blocks in place.”

Within that overall business growth, though, Stacy says he’s taken great pleasure out of witnessing the personal evolution in his sta .

“Implementing this has created a better work culture and ensured happier customers, but it’s made us all better people. We’ve seen improvements in people’s professional and personal growth by focusing on mental health and wellbeing, and the impact of the work environment,” he says.

“If you’ve got the autonomy to make mistakes in an environment where you won’t be berated or humiliated, you’ll feel safe enough to be creative, take risks, and truly blossom.”

At your service

Patricia Coffee Brewers’ Bowen Holden and Pip Heath on founding one of Melbourne’s most respected coffee bars, their outlook on expansion, and how the art of service can be the key to unlocking longevity.

When, in 2011, seasoned barista Bowen Holden nally took the plunge to open his own venue in Melbourne’s CBD, the café market was already pretty saturated. e specialty scene was gaining momentum, with independent venues popping up across the city and third-wave pioneers cementing themselves as specialty leaders while expanding their reach.

Yet, this didn’t deter Bowen. It wasn’t a strategic business plan or a drive to make a fortune that fuelled him, but rather an innate ambition to open his own co ee shop.

“I was unhealthily obsessed with the idea of doing it. It was a process I’d been talking about for years and it consumed me. If I was watching a lm or reading a book, I’d be looking for ways to link it back to my concept,” Bowen tells BeanScene

“ ere wasn’t really a right time to do it. ere wasn’t much business planning either, I just got to a point where I knew I had the experience and was ready, and then it was happening.”

Carving out a niche

A er working at some of Melbourne’s pioneering speciality co ee businesses, Bowen’s vision was to open a co ee bar that would o er something di erent – and doing so with some of the close friends he’d met during his time in the industry. is included

Pip Heath, who was part of Patricia Co ee Brewers from the beginning and formally bought into the business in 2016.

“A core part of our decision-making process was asking the question ‘what would make this a great place to work?’,” Bowen says. “When you have a menu with 50 items, it’s really hard to do your job properly and execute those drinks at a level you’d be happy with.”

is thinking motivated Patricia’s strippedback menu, which focuses almost exclusively on co ee. It also in uenced its setup as a standing co ee bar, a decision inspired by Italy’s espresso bar culture. ese factors, paired with its multi-roaster approach, made it a unique addition to Melbourne’s CBD when it opened in late 2011.

“We were de nitely one of the rst venues in Australia to be multi-roastery. Back then, cafés signed up to one roaster and that was really the only option. We wanted to o er a di erent experience where the customer could choose from a selection of beans,” says Bowen.

“We also focused on pourover lter, which at the time was o en quite expensive in Melbourne. You’d pay about $10 for a 400-millilitre serve. We wanted to bring the quality and nuance of specialty co ee, but at a lower price. So, we changed the serving size and were able to charge less, which meant people were more willing to try it.”

e Patricia team also did something else that seemed pretty revolutionary at the time: ditch traditional items such as latte and at white for a pared-back menu of white, black, or lter.

“With the menu, we found we knew how to make the milk co ees the most consistently. Of course, if people asked for their co ee a certain way we would do it, but this approach helped our team to keep the quality consistent,” Bowen says.

“A lot of people told us these were all terrible ideas, but they ended up making Patricia what it is.”

The art of hospitality

Fourteen years on, Patricia has become one of Melbourne’s iconic co ee venues. In that time, many cafés – even successful ones – have fallen to the challenges faced by the industry, yet this niche standing bar has stood the test of time.

Pip attributes the business’ longevity to the team they’ve built and their focus on service.

“We are very proud of our co ee, but I think it’s our attention to detail and focus on hospitality that we are most proud of,” he says.

“When a customer comes in, we hope the rst thing they notice is our friendly welcome. We hire people who are empathetic and good at making connections – we’re very busy but our service isn’t rushed, so they have the

opportunity to give the customer that great experience. Our passion really is service.”

Building a team who share this passion has been critical, according to the duo. ey believe consistently supporting their team made hurdles such as COVID-19 easier to overcome.

“Ultimately, the people are the most important part of the business. Without a great team who feel supported, we wouldn’t have been able to build such a strong community that returned to us once the lockdown restrictions had been eased,” says Pip.

“More recently with the cost-of-living crisis, prices have gone up and some places have seen a dip in customers. We’ve tried really hard not to put up our prices by very much and clearly communicate any changes with our customers.

“However, because our team have created this welcoming atmosphere and unique o ering, customers come for a certain experience. Although our model has changed and retail now plays a much larger role, we still have a very strong community of customers who come to enjoy co ee with us.”

Gradual growth

e business has grown to include a dedicated roastery that opened in 2024 – although Patricia began roasting with Bureaux Collective in 2016. Bowen still works in the original venue most days, while Pip now spends most of his time at the roastery

sourcing and roasting high-grade beans for the co ee bar and growing consumer base of home brewers.

While many of their specialist co ee shop peers have added sister venues over the years to increase their brand presence, expansion hasn’t been a priority for Patricia’s owners.

“I think we care so much about what we’re doing and the people who have supported us that we don’t want to let anyone down,” says Bowen.

“We have concentrated so much on curating the best experience at Patricia, we have to be careful about how we grow. Over the years, Pip and I have been back and forth on the idea of expansion many times, but it’s always seemed like a big risk to what we’ve built. We don’t measure our success on the money we make but instead on having a great team and sticking to our values.

“ e roastery is a good example of this. We could have pushed harder to grow our wholesale side, but that’s never really been where our experience is. We’ve focused on a small group of wholesale partners, but our real passion has always been service and creating a great café atmosphere. at already takes so much care and energy, so we’re mindful not to stretch ourselves too thin in other directions.”

However, a er 14 years, the duo has decided it’s nally the right time to add a second venue to their family.

“I’ve never been against growth – it’s been about what we can take on as a team. A er

almost 15 years, I think we’re at the point where we can do it, but it still feels a bit scary,” says Bowen.

“I still have the fear that someone will say ‘I went to the original Patricia and it’s no good anymore’.”

e new café will open in Summer 2025/26 in a bluestone building in the heart of the CBD. e main space will be similar to the original standing bar, while the addition of a dedicated lter bar will o er a second area in which to enjoy Patricia’s co ees.

“A big factor in us introducing a second venue was nding a space that was truly special – it couldn’t just be anywhere,” Bowen says.

“We want it to feel very connected to the original. Although the two venues are two kilometres apart, we want them to feel like one big space.”

Admitting they’re not business minded, Bowen and Pip say they don’t have any further concrete goals for the future beyond the new co ee bar.

“Our goal will always be to be the best place to work and an amazing place to visit. If we can achieve that across two venues, it will be pretty incredible,” says Bowen. “It’s about doing great things and being proud of what we do, while also balancing that with life and raising our families.”

Pip and Bowen also shared their story at MICE2025 as part of La Marzocco’s In Conversation series.

“A lot of people told us our ideas were terrible.”

A legen-dairy Aussie brand

With more than 100 years of history behind it, Riverina Fresh is one of Australia’s most respected dairy brands. Executive Chairman Craig Shapiro reflects on how the company continues to honour its legacy while embracing innovation and sustainability, and collaborating with coffee’s most creative baristas.

When Riverina Fresh was incorporated as a business in Wagga Wagga in 1922, co ee was nowhere near the cultural phenomenon it is today. Australia was a nation of tea drinkers, with co ee available but rarely consumed. Its fresh milk produced from the fertile pastures of the Riverina Region was a staple enjoyed by families across the region: poured over cereal, sipped from the glass, and stirred into tea.

More than a century later, Riverina Fresh remains deeply embedded in the local community, but is also very much aligned with the wider co ee industry. As one of Wagga Wagga’s largest employers, the company supports a network of farmers, distributors, and café owners.

Executive Chairman Craig Shapiro attributes the company’s longevity to its people- rst approach.

“Riverina’s strength is that the business has always been about community,” he says. “From the very beginning when it was established as a co-op, it took a communal approach to business. Even now as a private company, the legacy of that setup remains strong – community is still the core of the brand.”

100 years and counting

In August 2025, this culture of community was exempli ed when Malinda Manning celebrated 40 years of working at Riverina Fresh. To mark the milestone, a new company museum was named in her honour. Helping to curate the exhibition housed at the headquarters, Malinda says it’s still a work in progress but features lots of memories.

“Like history, it’s always changing so we’ll keep updating it with all the products and photos – it’s very exciting,” she says.

“I’m so proud to work for Riverina Fresh and to have all the memories and history. It all rolls around to the people, the support of the people, and being happy to come to work every day – which you don’t get in a lot of jobs.”

Over the years, Riverina Fresh has produced a wide range of products alongside milk –from cheese and yogurt to jelly and alcoholic drinks. However, Craig says the business has now condensed its catalogue to focus on producing the best quality fresh milk and dairy products.

“In terms of Australia’s entire dairy industry, we’re a niche manufacturer,” says Craig.

“We are not just focused on producing our high-quality milk but also being the leading supplier for cafés and those pairing it with co ee. We do this by very carefully choosing the farmers we work with, implementing signi cant quality testing at every stage, and ensuring the milk is processed within 24 hours so it’s in the bottle and on its way to our customers within 48 hours.”

According to Craig, the key to the besttasting milk is having a herd of healthy cows and sustaining them with quality feed.

“We are in constant communication with our farmers about what they’re feeding their herds as it can have an impact on the avour of the milk,” he says.

The coffee connection is focus on avour and quality has made Riverina Fresh milk a secret weapon among many of Australia’s competition baristas. In the early 2010s amid the rising popularity of specialty co ee, the company saw an opportunity to link with the country’s emerging café scene.

A er working alongside specialty pioneers such as Paul Jackson of Danes Specialty Co ee, in 2015 the company collaborated with

World Barista Champion and Ona Co ee Founder Sasa Sestic. Together, they created Riverina Fresh Gold, cra ed to be paired with co ee.

“Gold has a high fat pro le and was speci cally designed to complement Ona Co ee’s Raspberry Candy blend, which was used in Sasa’s performance when he won the World Barista Championship in 2015,” says Craig. “It’s our gold-standard milk.”

Since then, Riverina Fresh has supported many barista champs, including 2022 World Barista Champion Anthony Douglas and Australian Barista Champions Jack Simpson and Hugh Kelly. In early 2025, it even ew its fresh milk to Dubai to be used by Aldy Nugroho, who went on to win the UAE National Barista Championship.

“ e desired milk avour pro le a barista is looking for will depend on the roast of

“The milk is the support act, but given it’s often two-thirds of the cup it’s very important to get it right.”

Craig Shapiro EXECUTIVE CHAIRMAN, RIVERINA FRESH

the beans. e milk is the support act, but given it’s o en two-thirds of the cup it’s very important to get it right,” he says.

“All our milks have been developed to provide consistency, both in how they texture and the avour they deliver.”

It’s not just the baristas battling it out on the international stage that are championing Riverina Fresh. Partnerships in the speciality sector have extended to the iced co ee market, including a collaboration with ST.ALi.

is collaborative approach and focus on attention to detail have made the milk brand a favourite among cafés and baristas right across New South Wales, Victoria, and the Australian Capital Territory. And that includes cafés in its own backyard.

In 2022, Rachel Fowler chose to partner with Riverina Fresh when she opened e Press in Wagga Wagga.

“A huge part of my business is supporting other local businesses. From my co ee roaster to my baker to my milk supplier, I wanted to showcase the incredible produce being cra ed in the region,” says Rachel.

“Before I opened e Press I worked in marketing for more than a decade and what drew me to Riverina Fresh was the brand. It’s such a reputable brand that’s used in so many great cafés. Fortunately, the milk is fantastic too.

“ e business is a part of the fabric of the local community. It’s so deeply rooted in the region and I chose to work with them because I wanted my brand to be associated with a great brand like theirs.”

Riverina Fresh has also developed its own food-service distribution business that now covers Sydney and Melbourne, in addition to the Riverina region. It predominantly services the café market and delivers its own fresh dairy products alongside 300 other products that are used by cafés daily.

Innovation with purpose

While the production of dairy is steeped in tradition and community, Riverina Fresh is embracing innovation in its quest to produce the highest quality product. A recent partnership with startup PPB Technology has

seen the introduction of the Cybertongue, a device developed to test milk in real time for bacteria that can survive heat treatment.

“We’ve been collaborating with PPB Tech for a couple of years now and it’s been great to be part of the trial,” says Craig.

“ e technology is hugely helpful as it saves having to send o samples to a lab to be tested. Instead, the device allows us to screen samples on site and in real time.”

is collaboration is just one of many modern e ciencies the dairy has implemented into its operations recently. Sustainability is another pillar of its strategy. In the past couple of years, the company has installed 1300 square metres of solar panels at its facility and introduced Internet of ings (IoT) technology to optimise older machinery.

“Instead of getting rid of old equipment, we’ve looked at ways of extending the life of existing machinery. By introducing IoT, we’ve been able to extract data from older machines and run the factory more e ciently,” says Craig.

“Riverina Fresh is part of the fabric of the local community. It’s so deeply rooted in the region.”

Rachel Fowler FOUNDER, THE PRESS

“By running more e ciently we reduce our energy consumption and by upgrading older equipment we minimise waste disposal. Both outcomes have a positive sustainable bene t.” e team also encourage their café partners to return empty plastic milk containers when new ones are delivered. Riverina then sends them to Kurrajong Recycling – a local business that supports disability employment – where the containers are crushed and recycled to close the loop on waste.

Evolving with the times

Adapting to the changing consumer landscape and embracing rather than shying away from innovation has been a pillar of the brand’s longevity. While the rise of plantbased alternatives and potential development of lab-based products have threatened to disrupt the dairy industry, Craig remains con dent in the enduring value of traditional dairy milk.

“ ere will always be a place for dairy. However, like all things in business, if you don’t evolve you’ll get le behind,” he says. “One of the strengths of Riverina Fresh is that it has continued to evolve throughout its 103-year history. It has remained current and adapted to consumer demands.”

Its latest evolution is the introduction of new branding, which will be gradually rolled out in late 2025. It’s been more than a decade since the company last refreshed its look, but for Craig and team the time was right.

“How people perceive a company through its branding is very important – you need to evolve to stay current,” he says. “However, our logo is very recognisable and such a core part of our link to the Riverina Region.”

e new logo retains the iconic cow illustration but features updated colours, fonts, and a sharper design. e establishment date of 1922 has been added to reinforce the brand’s history.

“ e new logo remains true to our heritage and represents the past 103 years. e new fonts and other additions represent the next 100 years of Riverina Fresh’s journey,” Craig says.

As Riverina Fresh enters its second century, its focus remains on supporting a sustainable

dairy sector and advocating for fair treatment of farmers.

“Farming is a really tough industry. Milk is an essential ingredient in so many products, but o en it’s still cheaper to buy than bottled water. We need to ensure our dairy farmers are rewarded more fairly for their work,” he says.

With many farms closing due to generational shi s and structural challenges, Riverina Fresh is committed to preserving the industry through innovation, community support, and a relentless pursuit of quality.

“What makes us unique is our connection to the co ee industry,” says Craig.

“ ere aren’t many dairies in the world focused on delivering milk speci cally for co ee. at’s our niche – and we’re proud of it.”

For more information, visit riverinafresh.com.au

Australian Barista Champion Jack Simpson wants to further shine a light on the coffee farmers producing the world’s best coffee.

Jack Simpson’s “secret weapon”

Three-time Australian Barista Champion Jack Simpson is taking his talents to the world stage once again, but this time he’s shining a light on one of the industry’s most underappreciated areas.

To succeed in the highest levels of competition requires a awless blend of art, science, and expertise, with signi cant dashes of talent and creativity thrown in for good measure.

ere are few baristas who have achieved this balance as well as Jack Simpson who, this October, will once again represent Australia at the World Barista Championship. is time the competition takes place in Milan, where he will be hoping to go one step better than his second-place nish in Busan in 2024.

As he gears up to once again take on some of the best baristas in the world, Jack says he’s taken a di erent approach to previous years. He is hoping to shi the industry’s focus away from the baristas and towards the producers who make these types of competitions possible.

“ is year I feel like I really have a purpose and a message that I have been wanting to send, rst on the national stage and now on the world stage,” Jack tells BeanScene

“Baristas are the co ee celebrities, they’re the ones in the magazines and on Instagram, but producers deserve more of a platform. I don’t think I have given that enough of a platform over the past couple of years, but in reality, the producers are doing an incredible amount of hard work that then allows us to do our best work.

“ eir product is their livelihood and it’s formed through generations, so it’s super important to share their stories. As baristas we have a responsibility to get that across to our customers and whoever wants to listen.”

In this year’s Australian Barista Championship, the Axil Co ee Roasters Head

of Innovation defeated runner-up Gabriel Tan of Veneziano Co ee Roasters for the third year in a row, with Plus Two Co ee’s Tony Xie placing third.

Jack used a natural Panamanian co ee from Jamison Savage at Finca Deborah –Nirvana and a natural Colombian co ee from Jonathan Gasca of Finca Zarza for the espresso and milk courses.

For his signature drink, he used another co ee from Jonathan alongside honey vinegar, with cascara and passionfruit husks to highlight the value of waste products.

Jack says the journey producers like Jonathan have taken for their co ee to be used in such a high level of competition highlights why baristas should strive to further showcase origin and production.

“Jonathan is a fourth-generation co ee

farmer. He’s only recently started producing specialty co ee, but he’s doing some really amazing things,” he says. “I think the spotlight should be taken away from me as a competitor and instead shone on producers like Jonathan. Without them, we wouldn’t have an industry.

“Whatever we’re doing on stage will be listened to and seen by a lot of people, so I’m conscious that I want to send a positive message.

“We’re going through a tough time as an industry at the moment and what these producers are able to achieve is just amazing. It’s up to us to make sure the industry is not taking it for granted.”

In Jack’s journey of nding which co ees are most suitable for him to use in competition, he has typically embarked on something of a tasting tour that has seen him sample beans from across the globe, but this time he changed his approach.

“In the past two years the process involved me trying as many co ees as I could and going to as many cuppings as possible to get my hands on all these di erent samples. I think I tried close to 200 co ees,” says Jack.

“ at really solidi ed that I knew I was choosing the best co ees to represent, but this year I knew I only really wanted to use two producers – Jamison and Jonathan – because I had built these strong connections with them and their families.

“It wasn’t that I didn’t want to go through that process of nding new co ees, but more that I have a connection with them in addition to them being top-level producers, and I really wanted to showcase their products.” at marriage of art, skill, science, and creativity to create Jack’s personal brand of inimitable barista magic was evident in the milk course, where he combined Jonathan’s Colombian co ee with dairy milk – but with a twist.

Using e Alternative Dairy Co.’s oat milk in conjunction with Riverina Fresh dairy milk, Jack created a beverage he labelled as hard to describe, but “like a liquid fruitcake.”

“We’re very blessed in Australia to have amazing milks like e Alternative Dairy Co. that we can just grab o the shelf and use straight away,” he says. “But in barista competitions you’re always trying to nd the edge,” he says.

“ is time, I used a process called cryodesiccation. I put the oat milk in a freeze dryer to chill to about -30 degrees Celsius until it was completely frozen in a thin sheet. en we applied vacuum pressure into a chamber and applied a gentle heat of around 50 degrees.

“When you’re applying heat to a frozen product under vacuum pressure it doesn’t turn into a liquid, it goes straight to gas. What’s escaping is literally just water, so it’s leaving behind all the solids.”

It was these solids created from e Alternative Dairy Co. oat milk that helped Jack nd the edge he was seeking.

“ is process takes around four or ve days,

“The Alternative Dairy Co. put so much effort and research into crafting the best alternatives on the market.”

Jack Simpson

THREETIME

AUSTRALIAN BARISTA CHAMPION

but it leaves you with a powder. It’s 100 per cent oat milk, but all the liquid has been taken out,” Jack says.

“I reintroduced the powder back into a milk, and it basically supercharges it. It’s really creamy, incredibly textural, super sweet, and it ampli es everything.

“When I serve it with some of the best co ees in the world, it almost becomes like a dessert. It’s hard to describe, but you can think of it almost like a liquid fruitcake.”

Jack is incredibly familiar with e

Jack calls The Alternative Dairy Co.’s products his “secret weapon”. Images: The Alternative Dairy Co.

Alternative Dairy Co.’s products, having used them across Axil Co ee Roasters’ venues and during his more than 14 years in hospitality.

He says the quality of the product and alignment of their values makes it a nobrainer option to help him shine on the world stage.

“I’ve been using e Alternative Dairy Co. in the café for several years now and I’m very thankful they support me in barista competitions. To have a partner that’s making such an amazing product is a bit of a secret weapon,” says Jack.

“Earlier this year, I was lucky enough to go to their facility just north of Sydney and see how they produce their milks. ey put so much e ort and research into cra ing the best alternatives on the market.

“I spend hours perfecting a cup for a barista competition, and the same can be said for e Alternative Dairy Co. with their milks. Seeing those similarities in our approaches is why I choose their milk for work, as well as the national and world stages.”

For more information, visit altdairyco.com

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e ultimate V60 showdown

A recent collaboration saw Allpress Espresso and HARIO put hand-brewing in the limelight, with the winner of the competition series securing a spot at the finals in Japan.

Grassroots, community-based competitions were foundational in establishing and growing the specialty co ee scenes in Australia and New Zealand that have since become the blueprints for other markets around the world.

While some events have expanded exponentially and become almost-full-time careers for those who participate, smaller scale local events such as latte art throwdowns and pourover competitions still provide a training ground and social space for all manner of co ee folk – from home enthusiasts to professionals wanting to re ne their cra .

For specialty roaster Allpress Espresso, when the opportunity to host the ANZ V60 Championship Series alongside HARIO came along, it was just the collaboration the team were looking for.

“At Allpress, our purpose is to create trusted relationships and meaningful connections inspired by great co ee,” says Paul Cassebohm, General Manager of Allpress Espresso.

“Re ecting on this, we wanted to nd a platform to connect with the co ee community. e V60 is the purest artform that celebrates co ee – it strips back everything else and puts the focus solely on the skills of the barista and the beans.”

A er the success of last year’s Auckland event, Managing Director of HARIO Australia John Jang was thrilled when Allpress wanted to expand the competition in 2025.

“ is year is especially meaningful as we celebrate the 20th anniversary of the V60 Drippers, and being able to co-host the V60 Brewers Cup ANZ Regionals alongside Allpress for this milestone made the event even more special,” he says.

e series kicked o with regional heats in Christchurch, Auckland, Brisbane, Sydney, and Melbourne. Competitors were tasked with a simple-yet-speci c brief: brew the best co ee possible using a HARIO V60 and mystery micro-lot beans roasted by Allpress.

“ e co ee was kept secret until the rst heat, but all competitors brewed the same beans. It was a single-origin Colombian Gesha grown by Carlos and Paola Trujillo of Finca Patio Bonito in Caldono, which felt like a great t as we use a lot of beans from that region in our blends,” says Paul.

“We worked with our sourcing partner Café Imports to nd a co ee that would provide a beautiful clean nish, while also being something the competitors would have fun working with.”

e regional winners – Nick Schryvers

More than 100 baristas were on the waiting list to compete in the ANZ V60 Championship Series. Image: Allpress.

of Victus Co ee & Eatery (Christchurch), Hiroto Sasaki of e Hideout Specialty Co ee (Brisbane), Blues Shim of Slow Koi and Hi Toastie (Auckland), Jay Yu of Macquarie University (Sydney), and Jason Kim of Bennetts Co ee (Melbourne) –gathered in Melbourne on 31 July to go head-to-head in the ANZ nal.

“We were absolutely rapt with the response to the competition – we had more than 100 baristas on the wait-list and I think that’s down to the V60 being such a celebrated brewing process,” says Paul.

“It was a great turnout and the talent on display was amazing. It was incredible to see the competitors’ air and signature styles on the stage. A huge thank you to the series sponsors Oatly, Café Imports, Otis, La Marzocco, Felons Brewing Co, ird Wave Water, Co ee Works Express, and Acme.”

In what was a tense nal, Jason Kim came out on top – earning his competition place in the world nal just an hour a er winning the Melbourne heats. Despite being in the co ee industry for almost two decades, this

was Jason’s rst competition win.

“I actually entered the competition to improve my manual brewing skills – signing up was a way to force me to practice,” he says.

“Going straight from the regional heats to the nals certainly got my adrenaline pumping. I hoped to do well but didn’t expect to win – I couldn’t sleep that night from all the excitement.”

Ahead of the V60 Brewers Cup World Finals in Tokyo in late September, Jason was practising his pourover skills by brewing beans from a wide range of Melbourne’s best roasters to prepare for the surprise co ee presented to him on the day.

“Going head-to-head against 12 other competitors certainly increases the pressure,” he says. “ e team at HARIO have been super supportive in helping me prepare and have provided all the equipment I need to further sharpen my skills.”

For more information, visit allpressespresso.com

HoMie’s where the heart is

How alt-milk brand Minor Figures is backing HoMie’s fight to end youth homelessness.

Minor Figures is a long-time supporter of Melbourne streetwear and social enterprise HoMie. is support was taken to new heights with the rst iteration of HoMie’s new Store Sessions initiative, where ARIA Award-winning musician Tash Sultana played an intimate set at the brand’s Fitzroy store.

e Store Sessions concept has been inspired by the popular Tiny Desk Concerts series by United States public

broadcaster NPR, and aims to bring the community together to raise awareness of the issues surrounding young people experiencing homelessness in Australia.

is collaboration is the latest in a long line of partnerships between Minor Figures and HoMie. Minor Figures General Manager Henry Catts says it is important to the altmilk brand to support initiatives like this and be active in the communities it operates in.

“What HoMie is trying to achieve is just

phenomenal. Anything raising this kind of awareness about youth homelessness and doing something to improve the lives of young people is so important,” says Henry.

“Minor Figures is a smaller, communityminded business that was started by a couple of Aussies – we’re not a large corporation. Our products are made here in Victoria and supporting local communities and businesses is one of our core values at Minor Figures. It’s important to give back as local

communities are what drives the Australian co ee scene.

“We’re always looking at ways we can give back. For co ee, music, and culture to come together in this way to support the community is just fantastic.”

It is hoped Tash’s Store Session is the rst in a long line of performances that will continue to shine a light on the issues facing young people experiencing homelessness.

Bad//Dreems and Big Words also played at the event. HoMie Creative Director Marcus Crook hopes new ideas like Store Sessions will continue to embed these issues in the minds of the public and motivate more people to act.

“Outside the amazing performances, we see this as an opportunity to spark conversations about the issue and give people more understanding of the stereotypes and stigmas around young people experiencing homelessness.

Breaking down those barriers and starting a conversation is o en the rst point of helping,” says Marcus.

“ is is another way for us to work with local artists and build the community, because it does take a real community of people to help solve the issue of homelessness. If there are di erent ways we can provide platforms for people to help us do that, I feel it’s a good opportunity.”

at opportunity goes both ways, as Marcus believes the Store Sessions can also help musicians tap into their creativity.

“It creates a new platform for Australian musicians and artists to do something di erent and creative. I felt there was a bit of a gap in the Australian market for that.”

HoMie manages a range of programs to provide people with the tools to move out of homelessness, with its Fitzroy storefront a key component in its operations.

e social enterprise runs an eight-month Pathway Alliance Program in which young people are paid to study and work with the business on the shop oor for a guaranteed 12 hours per week. HoMie also pays for them to

complete a Certi cate III in Business.

ey recently launched a more condensed 10-week Retail Ready program for young people that simply need an opportunity and some retail experience to get them into the workforce and on their way.

It runs VIP days, where the team partner with youth homelessness services to bring young people into the shop to select ve items of clothing for free, and give them the opportunity to get a haircut, have some food, and grab a co ee.

Minor Figures’ involvement in the Store Sessions initiative extends far beyond adding their name to a list of partners or sponsors. Like in previous collaborations with HoMie, the brand and its mascot, Penny, were in the thick of things helping to heighten the experience for those who attended.

“Collaborating with Market Lane Co ee, we created bespoke drinks on the day using our Barista Oat milk to provide co ees for the bands playing and the people who came along to the event” says Henry.

“People are loving the new avour pro le of our Barista Oat, but the most popular drink in Australian music. ey launched into international stardom with their single Jungle, which was ranked third in the 2016 Triple J Hottest 100 countdown.

“Anything raising this kind of awareness about youth homelessness and doing something to improve the lives of young people is so important.”

Henry

Catts

GENERAL MANAGER, MINOR FIGURES

on the night was our Churros iced lattes using our recently launched churros- avoured oat milk, which tastes like a cinnamon doughnut. We also worked with made by Fressko to make some limited-edition cups to serve the drinks in.”

Marcus says Minor Figures has long held a desire to elevate experiences for the people HoMie supports through its outreach programs.

“We’ve been talking about this for years, so to have the support of Minor Figures is great,” he says.

“ is hasn’t just been a one-o partnership. In the past, they’ve provided co ee for our VIP days and we even used to have one of their fridges in-store.

“It’s awesome for them to back this pilot when there’s no real data behind it. We’ve been really well supported by the brand over the years and I’m so glad they could be a part of this rst one.”

e phrase ‘begin as you mean to go on’ rings true for the rst Store Session. Tash Sultana is one of the biggest names

ey have well over three million monthly listeners on Spotify alone, and more than one million followers on Instagram. Marcus says – like Minor Figures – Tash’s association with HoMie began long before the rst Store Session.

“When we started HoMie I was working at General Pants, and I recall Tash Sultana was playing in Bourke Street Mall as a busker,” says Marcus. “I remember just being infatuated with how talented they were.

“Tash has always supported us in buying and wearing our clothing on social media, it’s awesome to have a full-circle moment where they have agreed to be part of this.

“ ey have their own charities to support young people, but the biggest representation of young people experiencing homelessness are from LGBTQI+ backgrounds, so it’s really good to grow this organic relationship we already have with Tash.”

Henry says the involvement of such a well known Australian artist was the cherry on-top of what was already a winning idea.

“It was already a yes from us before we heard about Tash. To have someone of their standing involved was just fantastic and it will help get so many eyes on this message, which is such a wonderful thing,” he says.

“Bad//Dreems and Big Words were also really exciting. It was great to see them put on such a great show.

“Fitzroy was the perfect setting for the rst Store Session, because it’s an area that is synonymous with street fashion and co ee community. It’s our real heartland from a Melbourne perspective, so it just made sense for us to get involved.”

For more information, visit au.minorfigures.com

Moving forward together

In the ever-evolving landscape of Australia’s café culture, one brand has been quietly shaping the way consumers drink co ee while also helping cafés to thrive.

For more than a decade, made by Fressko has been one of the pioneers of the reusable cup movement and a committed partner to the cafés, baristas, and roasters that make up the beating heart of Australia’s hospitality scene.

With a strong foundation in quality, culture, and sustainability, the brand aims to be more than just a product provider. According to Fraser Davies, Head of Café Sales at made by Fressko, it’s a community builder, a problem solver, and a company that genuinely cares about its role in the café industry. At the centre of this mission is its mantra: Better Together. Forward Forever.

“Our mantra speaks to improving every aspect of the businesses we work with, from the products we o er to the way we support our partners,” says Fraser.

“It’s about collective progress. If we can help each other move forward, we all win. at applies to our team and our café partners equally.”

Founders Sean Atme and Lucas Ciancarelli launched made by Fressko’s rst products in 2014 to o er a more sustainable option for Australia’s co ee lovers. Driven by a vision to o er premium reusables that don’t compromise on quality or environmental values, over the years the company has earned a reputation for its colourful cups and collaborative nature.

Fraser highlights how the spirit of hospitality is at the core of what the team do.

“I joined Fressko a er 15 years in hospitality and tourism,” says Fraser. “My role was to launch our reusable cups into the café and roastery scene nationwide. It’s been incredible to be on the road, not just helping Fressko grow but also helping so many of the cafés that make the Aussie co ee scene the best in the world.”

e hands-on experience has played a pivotal role in shaping Fressko’s ethos and approach. Fraser believes this deep understanding of the industry translates into knowing what café owners actually need to succeed.

Over the past decade, Fressko has become the reusable cup of choice for some of the country’s most iconic co ee brands. Businesses including ST. ALi, Axil, Proud Mary, Toby’s Estate, Veneziano, LUNE, and Code Black have all worked with Fressko.

“Some of the most de ning moments for us have been seeing our café partners experience real success. ey have seen incremental sales, loyal customers, and a real sense of community around our product,” says Fraser.

“When a café can o er something their customers truly connect with, everyone bene ts.”

While made by Fressko has been by the side of its partners to celebrate their success, it’s

also been there through the more challenging times the industry has experienced. Fraser says when hurdles such as COVID-19 and the cost-of-living crisis hit, the brand was there to provide much-needed support.

“We learned that adaptability is everything. When the world shut down, many smart café operators pivoted and started selling quality retail items to keep revenue owing. We were exible with order sizes and payment terms because one-size- ts-all just doesn’t work. Every café is di erent, and we treat them like family,” he says.

Fressko’s commitment to cafés extends beyond product sales. Whether it’s participating in industry-wide initiatives such as Melbourne International Co ee Expo (MICE), Responsible Cafés, or CafeSmart, or o ering tailored advice to struggling businesses, the company’s involvement is deeply rooted in the culture of co ee.

“If a café is having a tough time, we’re not just here to push products. We’ll brainstorm retail strategies, help with sta incentives –whatever might make a di erence,” he says.

“ is is a cyclical industry, it has ups and downs. We ride those waves with our partners.”

While being a reliable partner to cafés is an ongoing priority for the brand, sustainability will always be its driving force.

“We believe sustainability should be the

number one priority, beyond just reusable cups,” says Fraser.

“It’s about reducing food waste, minimising emissions, recycling co ee grounds – we love working with partners like Reground to push those initiatives forward. ere’s no single x, it’s messy and hard, but every small step matters.”

As economic pressures and evolving expectations continue to a ect Australia’s café scene, Fressko aims to be agile by focusing on the fundamentals: great products, excellent service, and a people- rst culture.

“Our business model isn’t that di erent from hospitality. Care for your customers and they’ll keep coming back. We want people to feel loved, whether they’re buying a cup or running a café,” says Fraser.

Internally, the company has doubled down on creating a positive workplace culture.

“ e recipe for success has changed. You have to care about more than just the bottom line. Young people are facing serious challenges, workplaces need to be supportive, inclusive, and o er real opportunities. Culture is everything,” Fraser says.

Well-versed in the challenges and pressures of the industry, Fressko continues to help café owners navigate the uncertainty of today’s market.

“Every day is a new day,” he says. “ ere will be tough ones: sta no-shows, broken equipment, or just slow trade. But what you

can control is the experience you create. Serve with a smile. Make your customers feel seen and valued. Build a space people want to return to. e good days will outweigh the bad.”

Despite the challenges of recent years, Fressko remains full of optimism for the future of hospitality.

“Cafés are more than just co ee stops. ey’re places people come to feel good, to

connect. Customers love seeing you and your sta . It’s a safe space, a happy space,” says Fraser.

“So ll up your Fressko, breathe in that sweet co ee aroma, and go do your best. Forward, forever.” For more information, visit au.madebyfressko.com

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Merch for connection

At its core, customised merch is a tangible way for coffee people to express their creativity and personality, and create authentic connections with their customers.

Co ee is more than a drink. It’s connection, community, and creativity all perfectly aligning to form a culture that is greater than the sum of its parts.

Branding design and merchandising are both growing areas of the co ee industry and play a key role in cafés showing their personalities, building their communities, and bringing their values to customers.

Creative merch and product studio HUM. Concept was founded by Christine Fan at the start of 2025 and is already making waves.

With the likes of White Horse Co ee, ieves Co ee, St. Rose Café, and Wolf Co ee Roasters already among her clients, Christine says being able to dial into the unique personality of any given business is key to helping it create stronger bonds with its customers.

“Co ee is about connection, I love how we’re connected not only to the drink itself but also to the spaces we enjoy it in and the people we enjoy it with. I can walk into a space and feel straight away what it’s trying to express, and what its personality is,” she says.

“I have a good co ee machine at home, but I still go to cafés all the time because I crave the human connection that happens in these spaces. at’s why I started HUM. Concept, to really tell the story of the brand and use merch as a channel for building authentic connections.

“Merch re ects a brand and its personality. At the core of that are the people who founded it and the people who work in it. I want to make this implication tangible with good merch, since it’s a channel for businesses to build authentic relationships with their customers, and it’s an additional source of revenue.”

Christine initially started HUM. Concept as a side hustle where she pounded the pavement

HUM. Concept provides a range of customisation services to help better connect coffee with community.

“Coffee is such a creative industry and the people in it aren’t the type that just want a uniform. They want something sick.”

Christine Fan FOUNDER, HUM. CONCEPT

of her local streets looking for clients she could help, but has since decided to devote herself to the project full-time.

“I was at university studying early childhood education and was making promotional cooler bags for local grocery stores on the side. I added a pocket to the bag, and it was a tiny change that made a huge di erence to the function,” she says.

“I then started door knocking on the streets of Geelong and the Mornington Peninsula talking to di erent shops. When I talked to the business owners, I realised there was a huge demand for not only branded merch but they also needed someone to take care of the entire process.”

Because making merch is not a standardised process Christine says customisation details o en get lost in translation. She quickly recognised she was uniquely positioned to provide end-to-end customisation services and link the design ideas with the manufacturing process.

While merchandising is far from a new phenomenon in co ee, Christine believes there are levels to the game and customisation has become king is de ning a unique look and feel in an industry packed full of individuality. She says HUM. Concept collaborates with

its clients on all aspects of its merch, down to the smallest details, to help them stand out even further.

“We can make the ‘usual’ merch such as T-shirts, caps, and tote bags, but we also do socks, mugs, travel cups, bucket hats, and almost anything you can think of,” she says.

“We customise merch down to the type of fabric and the label on the inside. I’ve got fabric books with 50 colours. It’s a hypercustomised experience.

“You can come to me with ideas and we will take care of the delivery of your vision from end-to-end. You have your ideas being heard and explored, and production taken care of. We quality check every single piece that is delivered and provide a whole range of services that go way beyond just dragging and dropping a logo on a website.

“Co ee is such a creative industry and the people in it aren’t the type that just want a uniform. ey want something sick, and something really di erent and unique that aligns with their personality.”

‘Hum’, a Latin root word meaning earth and ground, was incorporated into the brand name to re ect Christine’s role as both grounded support for her clients and a creative partner.

She says although merchandising can open new sales opportunities for a business, that’s not what she sees as the most important part of providing unique and creative products.

“We build connections, we bring your brand story into tangible products and create authentic relationships from concept to delivery,” she says.

“I think connection comes before revenue. Even though creating a great merch line does open another revenue stream for cafés and roasters, it has so much potential to help connect them with their communities.”

For more information, visit humconcept.com.au

A decade of alternative innovation

Marking 10 years of innovation and collaboration, MILKLAB has not only ridden the wave of the shifting café scene but also helped carve out the trends that have defined it.

When MILKLAB entered the alternative dairy market a decade ago, the plant-based milk category looked very di erent. e taste of the product, its ability to steam well, and latte art capabilities were o en sacri ced when switching from traditional dairy, leaving baristas and café owners frustrated.

Witnessing the issue, the team behind MILKLAB saw an opportunity to create a quality range of plant-based milk speci cally designed to complement espresso co ee. To do so, they knew they needed to work in close collaboration with the people who know co ee best: baristas, roasters, and café owners.

“We launched MILKLAB because the level of performance baristas demanded to deliver a quality co ee simply wasn’t there,” says Natalie Latimore, Head of Marketing at MILKLAB. “When we rst started, the texture, taste, and performance of alternative milks was an a erthought. From day one, we set out to change that.”

is proactive approach laid the foundation for what would become a major disrupter in the co ee industry. Ten years on and seven product launches later, MILKLAB is now one of the go-to brands in Australia for cafés seeking a plant-based milk company to partner with. Its international presence has also expanded in recent years, and in 2025 it ticked over 25 countries.

e team at MILKLAB say its success has been built through innovation, consistency, and a strong focus on quality. MILKLAB Almond, one of the brand’s agship products, remains Australia’s top-selling barista almond milk a decade a er it was launched. It’s a testament, the team say, to

their commitment to meeting café standards without compromise.

“Our almond milk has been our hero from the beginning,” says Natalie. “It proves that quality and consistency are paramount to success.”

But beyond the products, MILKLAB has rede ned what it means for an alternative milk company to collaborate with the co ee industry. e brand continuously involves the café community in the development of its formulations and packaging. Feedback from baristas, roasters, and distributors isn’t just welcomed, it’s essential for the business.

“We’ve involved the industry from the start. We don’t just make milk for baristas, we make milk with baristas,” Natalie says.

Building trust

According to Natalie, what sets MILKLAB apart in the café scene is the team’s laser focus on performance. ey highlight how baristas trust them because the products behave predictably behind the bar. From frothing and stretching to avour balance with espresso, every aspect is ne-tuned with usability in mind.

“Every product in the MILKLAB range has been made in collaboration with some of the world’s most in uential baristas, roasters, and café owners,” says Natalie.

“ at sense of trust and partnership is why MILKLAB has become such a staple in the industry.”

From the beginning, the company’s collaboration with the co ee industry has been more of a philosophy than a business strategy.

“We worked hand in hand with baristas

and roasters throughout the entire development process,” says Natalie. “We sampled our trial blends directly with them, gathered feedback, and made sure the products delivered both the demands of the consumer and the barista.”

When alternative milks were still in their infancy, White Horse Co ee was one of the roasters and cafés to take a chance on working with the new name in the plantbased space.

“Back in the dark ages there wasn’t much out there for alternative milks, just some soy and an odd rice milk. When MILKLAB launched, it was exciting and avoursome, so we embraced it with open arms,” says Dominick Majdandzic, Head of Co ee at White Horse Co ee.

Years later, that partnership has only grown stronger, and Dominick boils it down to the unique combination of both a solid product and a trusted relationship.

“ e relationship and their service are the best. e team make you walk away feeling enriched and energised,” he says.

As public awareness around health and dietary needs increased, demand for non-dairy options also skyrocketed, and Dominick says MILKLAB has led the charge.

Asked what they’d say to other café owners considering MILKLAB, the response is simple: “ e suite of products is second to none – and the service is even better,” he says. When it comes to personal favourites, for Dominick it’s all about the moment. From oat, which they helped develop, to almond, which shaped their barista journey, one thing is clear: “MILKLAB is more than a product, they are a partner,” he says.

Refining reputation

e company aims to regularly revisit its product lineup to re ne and improve formulations based on industry input. It’s this ongoing conversation that has kept MILKLAB ahead of the curve and has earned the brand a reputation as a trusted partner, not just a supplier.

While MILKLAB is best known for its plant-based milks, the company has also played a role in shaping modern café culture. Programs such as its International Barista Battle and Roaster Royale have given co ee professionals a global stage to showcase their skills, while newer initiatives like MILKLAB Sensations and Co ee Shop Sets are helping cafés tap into emerging trends.

“Consumers today want more than just a good co ee, they’re looking for experiences,” says Natalie.

“Our Sensations program has helped cafés capitalise on beverage trends such as iced drinks and signature-style creations, o ering them ready-togo kits that are easy to use and cost-e ective.” ese initiatives, Natalie says, are designed to help cafés stay relevant in a rapidly evolving and competitive landscape, while also giving them tools to increase revenue and engage their community.

The future of MILKLAB

e team are optimistic about the future of milk alternatives in the co ee industry and believe the future will be shaped by both local and global in uences.

“We’ve seen matcha and signature drinks rise in popularity thanks to trends coming out of Asia,” says Natalie.

“ e co ee shop set movement also started overseas before taking o in Australia. It’s an exciting time to be in the industry – you never know what’s around the corner.”

As for MILKLAB’s place in that future, the brand has no intention of stepping back.

“Cafés will continue to be a cornerstone of Australian culture,” she says. “And plant-based milks will continue to play a central role in that evolution. MILKLAB will be right there leading the way, just as we have for the past decade.”

Roasting pains

It’s been a year like no other for coffee roasters in Australia. How are they weathering the pricing and supply storm while keeping quality consistent?

The price of a cup of co ee in Australia has become a hot topic over the past year thanks to a string of events that have seen green-bean prices rise to new highs. Online news platforms keep warning of the dreaded $12 co ee, giving café owners the di cult job of educating customers on the reasons behind small price increases while simultaneously putting out the res sparked by these click-bait articles.

For roasters like Merlo in Queensland, the past 12 months have been bumpy at best. From navigating volatile market prices to securing beans amid global supply issues, maintaining quality while also keeping costs reasonable to ensure customers can continue to thrive has been a challenge. But what exactly has brought the co ee industry to this point?

“ e price of green beans is what everyone has been talking about, but there have been a series of issues and events that resulted in co ee reaching a peak price in April 2025,” says Simon Brooks, Q Grader and Head of Operations at Merlo.

“ ere have been supply chain issues including a shortage of containers, wars in the Middle East impacting shipping routes, extreme weather events impacting co ee harvests around the world, and rising demand from emerging markets such as China and India. e combination of all these things has resulted in demand outstripping supply, which has caused the market price to rise.”

Simon says domestically the problem has also been compounded by the weak Australian dollar. For team at Merlo, the challenge has not just been navigating price increases but also maintaining supply security to get their hands on the co ee they want and need.

“As one of the largest independent roasters in the country, we’ve had to reassess how we do things and readjust to survive. It feels like we have to work 10 times harder to get the same result,” says David Holt, Merlo’s Chief Operations O cer.

“Logistics wise, we now hold a lot more green-bean stock than we did in the past because there’s a lot less spot co ee [green beans in warehouses in Australia that are available for immediate purchase] around to ll the gap if there are shipping delays.”

While Merlo has also had to explore new buying models, Simon says it hasn’t compromised on the quality of its co ee and has done everything in its power to keep prices as low as possible for customers across Queensland and beyond.

“We won’t ever sacri ce quality to save a dollar. If it costs more, we’re still going to buy

For

Merlo.

the same co ee to ensure consistency for our customers,” he says.

“At Merlo, we’re lucky to work with several of Australia’s largest co ee traders, which means we haven’t had to look to di erent origins and change the composition of our blends or our selection of single origins.”

Like almost every other roaster in the country, Merlo has had to make some small price increases over the past year. However, David says they haven’t passed on anywhere near the true value of the rises they’ve experienced as a roaster.

“If we passed on the full value of the commodity costs all the way to the consumer, they really would be paying $12 a co ee. at’s just not sustainable for the industry and we have to protect our customers,” he says. “We pass on what we can, but ultimately

we’re absorbing a lot more of the increases at this time.”

Although there has been much chatter about the price of a cup of co ee, both Simon and David believe there’s more education needed to inform customers about the cropto-cup journey. ey also say that if prices are to go up, the quality of the co ee needs to ensure value for the customer.

“We invest a lot in training and educating our café partners to make the best cup of co ee with our quality product. We can source the best beans and roast them with care, but if the quality is not maintained by the barista you’ll end up with an unhappy customer,” says Simon.

Despite these di cult market movements, the team at Merlo have seen increasing interest from its café partners to introduce

a second co ee option alongside their house blends.

“A lot of cafés are looking at how they can add value for their customers – the days are over when co ee shops could be one dimensional. Venues want to o er a second espresso option or di erent brewing methods to keep customers engaged,” says Simon. is interest in more variety has seen the roaster’s Bean of the Month program grow in popularity among its wholesale customers. Each month, Simon and the team select a single origin that showcases a di erent region, processing method, or farmer story. Previous examples include a Costa Rican from the world’s rst certi ed carbonneutral co ee farm and a Café Feminino Mexican co ee in celebration of International Women’s Day.

Before selecting the Bean of the Month, the team will cup tens of co ee samples to nd the one that best represents what their customers are looking for – with a great story to boot.

“We’re led by what our customers enjoy, but we try and mix it up each month to ensure there’s something exciting,” says Simon. “ e team don’t always agree on the winner, but it’s sure to be a good conversation on the pros and cons of each co ee.”

While it’s impossible to predict what the future holds for the co ee market, David and Simon are more optimistic about the year ahead.

“If you look back to April when the co ee price was around the US$4 per pound mark, we’re in a much better position now at about US$3. But if you compare that to October 2023 when prices fell to US$1.54, we’re still in a very di erent position,” says David.

“You can’t predict where the market is going to go, but we’re de nitely more hopeful that coming into the new calendar year it will continue to improve and provide a bit more stability for roasters and cafés in Australia.”

For more information, visit merlo.com.au

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Imagine a complete turnkey processing and packaging line for your coffee. From beans reception to end-of-line solutions, each machine is interconnected in a digital ecosystem, maximising performance, production efficiency, and ensuring superior sustainability through monitored processing, reduced energy consumption, lower emissions, and with the ability to handle all compostable and recyclable packaging materials. Imagine being able to have all this from one single source. IMA Coffee Hub. Look no further.

Sustainability’s radical innovators

With 19 years’ experience and 22 product innovation awards under its belt, BioPak is a pioneer in the sustainability space. Its Founders reveal how collaboration with the coffee industry fuels product development and why they’ll continue to fight for better composting infrastructure.

When Gary Smith and Richard Fine established BioPak in 2006, little thought was given to what happens to a single-use co ee cup once it had been discarded. While takeaway hot beverages were taking o in Australia and New Zealand, so was the market for singleuse paperboard cups lined with a thin layer of polyethylene plastic.

e friends recognised the ‘take, make, dispose’ model wasn’t a sustainable option for the planet, but most consumers, café owners, and roasters hadn’t yet become conscious of its impact on the environment.

rough BioPak, they sought to disrupt the industry by introducing compostable foodservice packaging made from sustainably sourced renewable materials. Yet, Gary and Richard had an up-hill struggle to convince the industry there was a problem that needed solving.

Fast-forward almost 20 years, however, and a signi cant amount of single-use co ee cups in Australia are now compostable – a feat the Co-Founders thought to be almost impossible when they started out.

“In 2006, no one had given packaging a second thought. ere was absolutely no awareness from the general public,” says Richard.

“It took a signi cant amount of time for consumers to even acknowledge what happened to the co ee cup they were drinking from. It wasn’t until 2017 when we had the great war on waste that we reached a tipping point and suddenly the world became aware of the evils of conventional single-use plastics.”

they started out in 2006.

The original compostable cup Being one of the early pioneers in the sustainable packaging space, product innovation has been a pillar of BioPak’s growth and success. It all started with its rst Bioplastic Lined Co ee Cup, which was brought to market in 2009.

“Our current Bioplastic Lined Co ee Cup is still the same design we launched 16 years ago. Our rst customers weren’t necessarily looking for the most sustainable option but something to make them stand out in what was a very crowded co ee market at the time,” says Gary.

e cups are lined with PLA (polylactic acid), a bioplastic made from plant-based resources which can be composted at industrial facilities. In 2021, BioPak launched a sister product that uses an aqueous coating in place of PLA. e water-based lining is certi ed home-compostable, although it does contain a very small amount of synthetic polymer created using fossil fuels.

Aware of the sustainability limitations of the aqueous coating and market interest in an even more sustainable product, a er years of development in 2024 the company came up with a solution that was both home compostable and free of fossil-fuels based materials. BioPak’s PHA

(polyhydroxyalkanoate) lining is produced by microbes during the fermentation of renewable resources.

e product was a rst in the Australian market, but the team aren’t resting on their laurels and their search for materials with even stronger sustainable credentials continues.

Customer-led innovations

Over the years, innovation has come in many forms for the company – from introducing PFAS-free sugarcane-pulp takeaway containers to bringing a paper straw to market before most consumers had seen a turtle have a plastic version removed from its nares.

While Gary, Richard, and the wider team are constantly volleying ideas for new innovations, they say nearly all the projects and adaptations they undertake are inspired by feedback from their customers.

“We work with thousands of customers each month across the ve countries we operate in, so we naturally have constant customer feedback. It’s o en the very small tweaks we make to existing products that can massively streamline a café’s work ow,” says Gary.

“We’re always looking for ways to improve our products and use fewer raw materials to make the most sustainable options. A lot of our innovative work is also in creating bespoke products for our larger customers, which could be adapting packaging size to suit their serving or making containers easier to separate when stacked.

“ ese aren’t always headline-making innovations, but rather everyday practical solutions that make our clients more e cient.”

Richard highlights it’s not only the structure

and functionality of BioPak’s products that have led the company’s innovation projects over the years – it’s also their design.

“Speci cally in the café sector, our innovation not only comes in the raw materials but also in the length and breadth of our range. We were one of the rst brands to start putting artwork on their cups and now everyone is doing it. Every two months we release a new art series that helps promote up and coming artists,” he says.

“Today, more than 50 per cent of our business is working with customers to bring their own cup designs to life.”

Joining forces

As BioPak continues to grow and release new industry- rst products to the market, acquisitions are a major focus for the brand. In August 2025, the B Corp acquired Queensland packaging company Bygreen, which has operated in the sustainable packaging space for more than 30 years.

“Acquisition is very much part of our roadmap. We have worked in opposition to Bygreen for many years – it’s a fantastic company with values much aligned to our own,” says Gary.

“Merging enables us to combine our expertise and strengthen our portfolio to o er a wider range of products for our customers. For example, Bygreen has incredibly strong paper straws that can last for hours without deteriorating. ese are the kinds of innovations we want to add to our catalogue.”

In April 2024, BioPak made a move that surprised some in the industry when it took over reusable cup company Huskee – a

product designed to eliminate the use of single-use packaging.

“ e Huskee acquisition really shows our commitment to the evolution of this industry. Investing in that technology and the solutions for reuse is incredibly important to us,” says Richard.

“We believe there will always be a need for both reusables – where it’s practical – and single-use – where the infrastructure or washing facilities aren’t available. I would like to believe in four- or ve-years’ time we could destroy half of our business of disposable cups, but establish half of our business with reusable cups via the Huskee Borrow system. It would be much more cost-e ective and sustainable for our customers.”

More broadly, both Gary and Richard believe there needs to be increased alignment between industry and government to improve the future of sustainable products in Australia and New Zealand.

“Currently, the system to be able to dispose of compostable items is fragmented and disjointed. We are constantly speaking with government organisations, but it’s very frustrating. ere is a solution right in front of us that’s working in South Australia [where compliance with composting standards is enforced] that other states refuse to align with,” says Gary.

“Alongside our product innovation, we will continue to ght for composting infrastructure because organic recycling is the real sustainable solution for food-based packaging such as co ee cups.”

For more information, visit biopak.com

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An organic opportunity

Carving out a niche for a café can be the key to business success. One café owner details how leaning into their suburb’s interest in wellness and finding a coffee specialism helped their venue to thrive.

Growing up among the co ee plantations in the foothills of the Honduran countryside, Meidy Estevez had a strong connection to the world of co ee from a young age. Even when she moved to Australia, she continued to immerse herself in the industry – managing co ee shops across Sydney until she opened her own venue, Meidy’s Café, in Bondi in 2018.

Located on a busy strip of cafés and shops, Meidy knew she had to make her new addition stand out from the crowd.

“I loved making co ee and had worked in a couple of di erent co ee shops across the city. I used to live and work in Bondi and knew the area well, so one day I decided it was time to open my own business,” she says.

“ ere were already a couple of cafés on the street I’d chosen to set up my venue, but I noticed none of them o ered organic co ee or tea. Many people in the local community were interested in health and wellness, so introducing an organic co ee blend seemed like a great idea to make us stand out from the crowd.”

A friend suggested Meidy get in touch with Piazza D’Oro, knowing the Sydney roaster o ered an organic option. While there were many roasteries in the city to choose from, it was a link to home that inspired Meidy to partner with Piazza D’Oro.

“I was overwhelmed by the choice of roasters, but when I discovered Piazza D’Oro’s Organic co ee can feature beans from the area I grew up in, I knew it would be the perfect t for Meidy’s Café,” she says.

“I had tried so many co ees so far, I instantly gave up my search. e team at Piazza D’Oro were very quick to get me set up with all the equipment I needed to start serving their co ee.”

e medium-roast, organic-certi ed blend can feature beans from Honduras and Peru

to produce tasting notes of caramel, milk chocolate, and honey.

“As a child, I picked co ee in Honduras, which is really special,” she says.

“We’ve been serving the beans for almost eight years and they’re very popular with our customers. Most people who come into Meidy’s are looking for a strong co ee with great avour and this blend doesn’t disappoint.”

Alongside organic co ee and tea, Meidy’s Café serves a range of health-focused dishes to appeal to the tastes of its local residents. Breakfast bowls, nourishing salads, and wraps are supplemented by more indulgent dishes for visitors who want to treat themselves.

“Nowadays, everybody wants to look a er themselves and healthy options continue to be very popular. Having nutritious food really complements our menu of organic drinks and appeals to our regular customers,” Meidy says.

“We have a small team of chefs who create our menu from scratch. ere are also some more fun dishes such as u y buttermilk pancakes and pistachio french toast.”

What originally started as a hole-in-thewall venue has expanded into a much roomier café with plenty of space for regulars to kick back and enjoy a co ee or something to eat.

“Our success is down to our regular customers who have supported the café as we have grown,” Meidy says.

For more information, visit piazzadoro.com.au

Roast, pack, go

Tetra Pak looks to the future of coffee consumption and how younger generations are mixing up their morning caffeine.

While traditional co ee lovers may prefer their espresso rituals, a new wave of consumption is emerging.

Giancarlos LaRocca, Marketing Director for Oceania at Tetra Pak, has seen the future. He’s looking beyond the café, past the customer nursing their espresso, to the younger, active consumer wanting convenience, new avours, and options more compatible with their lifestyle.

For Giancarlos, that shi is being driven by ready-to-drink (RTD) co ee – in some cases chilled and blended with new functional ingredients such as protein and even collagen.

But he wants to reassure the at white drinker, and the café teams serving them across Australia and New Zealand, that this isn’t about replacing the co ee experience people love. It’s about expanding it.

“We see a rising interest in things like signature drinks and RTD co ee,” he says. “It’s no longer just lattes, at whites, and espressos. Consumers are increasingly seeking variety, not to replace cafés, but to

complement and extend the co ee experience. It’s about expanding that experience for consumers and keeping that consumption of co ee going.”

Globally, RTD co ee is expected to grow by more than AU$14 billion in value by 2027 –with Australia leading growth in Oceania at a healthy 2.8 per cent CAGR according to Tetra Pak’s own data. It’s a clear signal: the shi is happening and the opportunity is real.

Giancarlos, who took on the marketing role in Australia just over a year ago, has of experience across Tetra Pak and the fastmoving consumer goods (FMCG) sector to back that call.

During the past decade, he’s worked in various parts of the world in business and marketing sectors but has also drawn on his engineering background to help gain an understanding of trends in FMCG, including co ee.

He says Tetra Pak’s analysis is backed by the company’s global scope and its eyes in markets around the world.

“Having that full view of what’s happening somewhere else, markets that are maybe a little bit behind or ahead, it’s de nitely very important for us locally,” he says. at view is highlighting a move towards more convenience and mobility, says Giancarlos. He believes Australia is well placed to capitalise on those opportunities.

“We have a strong co ee culture in Australia, which we’re proud of. I haven’t seen that so broadly in other countries,” he says.

“We see RTD co ee as a way to expand and keep that going for co ee lovers and others, because it might be new people joining the category.”

ose new people are keen on new experiences and options.

“RTD co ee is one of those,” he says. “Anything from protein, which is probably the most famous example so far, is being added into co ee to make it more functional, delicious, and convenient. Collagen is another ingredient we’re seeing a lot of buzz around.”

He sees a clear split in the RTD co ee

category between ambient and chilled, including grab-and-go portion packs and multi-serve formats.

While chilled products dominate today’s shelves, Giancarlos believes there’s untapped potential in ambient formats, especially in Oceania with opportunities also extending to sustainability and supporting the environment, which is increasingly important for both business and customer.

“With vast distances across the Oceania region, ambient formats o er a practical and sustainable solution by reducing the need for chilled transport and energy-intensive storage,” he says.

“All of this not only makes RTD co ee more accessible beyond where it’s produced, it also makes it more appealing to today’s conscious consumers.”

Tetra Pak’s processes are designed to maximise the shelf life of those products by utilising its technology and packaging, rather than additives and preservatives.

“ at’s one misconception that I need to clarify, because sometimes consumers may believe there’s something added into the product to make it last so long,” he says.

“ e truth is, there are no preservatives or additives added. It’s all about two things: the processing it goes through – how you brew the co ee or treat it – and the right packaging. We use ultra-high temperature (UHT) processing to safely eliminate

“Consumers are increasingly seeking variety, not to replace cafés but to complement and extend the coffee experience.”

Giancarlos LaRocca MARKETING DIRECTOR

FOR

OCEANIA, TETRA PAK

microorganisms, ensuring product safety without the need for preservatives.

“What’s more, the packaging must be strong, durable, and robust to ensure complete food safety. So, it’s the mix of those two things.”

Tetra Pak can o er more than just packaging for those wanting to expand into RTD co ee and new options, according to Giancarlos.

He says Tetra Pak, a global leader in food processing and packaging solutions, is eager to support businesses across Australia and New Zealand by sharing its expertise to help design, create, and deliver what he sees as the future of co ee. Whether that’s through end-to-end solutions or

strategic collaboration.

“We have experience and learnings from di erent categories – milk, plant-based, co ee, high-protein drinks, and so on,” he says.

“We invest a lot in consumer research as well as the formulation of recipes and development. We have a big team of food scientists who can support with that. is goes all the way to how consumers drink from the packaging, such as the size of the cap, so the liquid goes smoothly into the mouth, and they get the full exposure of taste.

“ is also includes how big the packaging is, so it can be easily placed in a backpack on the go. ere are so many aspects to be considered.”

He says Tetra Pak can support with what’s inside the packaging as well.

“We have di erent Customer Innovation Centres and Product Development Centres around the world where we can actually try di erent formulations and recipes and make those work for a more large-scale production,” he says.

As well as end-to-end solutions, Tetra Pak can collaborate with other industry players and brands in developing, packaging, and distributing RTD beverages and new products. Giancarlos calls it a “win-win sustainable situation”.

For more information, visit tetrapak.com/en-anz

Incredible Coffee Roasting Equipment

• Consistent roasting to one degree accuracy (auto or manual control)

• 50 adjustable parameters per profile.

• 1000 profile storage.

• Recirculating heat technology saves up to 47% gas consumption.

• Cropster/Artisan datalog integration.

• Over 80 plants in Australia & NZ since 2012 installed by Roastquip.

BLENDERS SHOP ROASTERS

Hospitality’s seismic shi

Artificial intelligence doesn’t have the potential to change hospitality – it’s already doing so. Ordermentum CEO Adam Theobald reveals how his business is hyper focused on the next generation of technology for the industry.

It’s almost impossible to work through any given day without hearing about how arti cial intelligence (AI) is in uencing the world. e hospitality industry is far from immune to any impacts it may have, and the team at Ordermentum are gearing up for what it means for the sector.

With more than 46,000 venues and 1000 suppliers using the platform, Ordermentum has helped lead the digitisation charge in what has, traditionally, been a slow, error-prone, and manual task of supply wholesale ordering. e platform is now looking to accelerate change in Australia’s hospitality sector through the application of AI, with CEO Adam eobald convinced of the business’ responsibility to guide its partners into this new technological era.

“ ere has never been a more seismic shi to hit the global economy than AI. I’m bullish it will positively transform our industry,” says Adam.

“There

has never been a more seismic shift to hit the global economy than AI.

I’m

bullish it will positively transform our industry.”

Adam Theobald CEO, ORDERMENTUM

“Over the past 10 years, we’ve been given a lot of trust by the industry to help them digitise, but now we have a huge responsibility to partner and educate our suppliers and venues as the next wave of tech breaks.

“We have shi ed focus to AI within our own business, the industry, and the world at large. We feel a real obligation to build

our product and to educate our customers –because we believe the right implementation of AI will lend to a more sustainable and more economically viable industry.”

How does that education happen, though? It would be easy for Adam and the Ordermentum team to jump on the phone to explain new features and technologies to customers, but that’s not their style.

Instead, they’ve embarked on what they have called the F&B Leaders A er Hours tour around Australia, where they’re getting their boots on the ground and meeting face-to-face with their customers.

“We love travelling around the country to meet, connect, and learn from our customers,” says Adam. “We want to bridge any fear around new technology. Every event is such a fun, interesting opportunity to talk about the latest developments and build those crucial relationships that can only be facilitated in person.

CEO Adam

says there has never been a more seismic shift to hit the global economy than

“ at’s why we’re heavily investing and recruiting in South Australia, Western Australia, and Queensland, so that we can connect more deeply with our customers where they are.”

Ordermentum has been leaning into the AI revolution through the rolling out of a range of features for its customers. Omni, a new tool for suppliers that automatically pulls o -platform orders into Ordermentum, is the jewel in the crown.

“It’s ying o the proverbial shelf – and people are excited, not fearful. When we give suppliers a trial, they see how life-changing it is.”

He points to a case study in Victoria that indicates Omni’s in uence on a longterm customer.

“A business in Melbourne realised they had enough ordering and payments admin to ful l two to three full-time jobs. Now, with Ordermentum, they’ve managed to spin that round so their customers place orders themselves and payments are done automatically. And instead of reducing headcount, they’ve pivoted that resource to customer service” says Adam.

“ ey’re a hugely successful business and they keep growing, which is exactly why they needed e ciency. However, they still have certain customers who can’t or won’t use the platform because of their own internal systems and processes.

“ is business decided to use Omni for the 10 to 20 per cent of their venues that aren’t on Ordermentum, which has saved them 30 hours per month in manual data entry.”

Saving time is important for every kind of business, but is a desperate need for those in hospitality. With the demands of in-person relationships building, and ever-increasing admin, Adam says AI tools are providing much needed support.

“Another AI tool we o er is helping

suppliers to build product descriptions in fantastic ways, while another is helping with credit scoring and understanding risk across their customers. Lastly, there’s the pricing insights tool that helps them understand what is overpriced and what is underpriced,” he says.

Other AI features are being rolled out – or are under development – but Adam says the creation of these depend on what’s underneath the surface.

“It’s really all in our data. Our job is to use that data to create amazing features that will revolutionise commercial outcomes of the businesses that we serve. Essentially, we see ourselves as working in tandem with our customers to keep evolving our platform – so they can keep evolving.”

is desire to deliver the best experience for venues and suppliers has been a foundational value of Ordermentum’s, and Adam says those 11 years of experience and rapid scaling prove the bene ts for those that use the platform.

“ ere are some great people doing great things in this space, but a few things make us di erent. First, our size. It took six years for the rst billion dollars of goods to be sold through our platform, but the last billion took just seven-and-a-half months,” he says.

“ e other di erence is we don’t have one customer. We have two. We design a product that is fantastic for the supplier and fantastic for the venue, whereas a lot of platforms will just focus on one side.

“But both sides of the hospitality industry are so integral to our economy and culture.

at’s why we’re hyper focused on the AI and tech solutions that will allow venues and suppliers to ourish the way they deserve to.”

For more information, visit ordermentum.com.au

Creating customer loyal-tea

Serving the right coffee beans can be make or break for a café, but the same care is not often applied to tea offerings. Samantha Brown reveals how upping their tea game can be a powerful way for cafés to create repeat business.

In today’s hyper-competitive café market, exploring any point of di erence to bring customers back through the doors is essential.

Whether through the creation of cool signature drinks, new and exciting food options, or the cra ing of a unique vibe, there are countless ways to grow that loyalty. ere is one demographic of traditional customers that has o en been neglected as this shi towards specialty co ee and higher quality food has evolved. Tea drinkers.

Tasmania’s Art of Tea has supplied its range of teas to cafés across Australia for more than 20 years. Owner Samantha Brown believes venues that provide a superior tea experience can put themselves one step ahead of the competition.

“Cafés want to create loyalty in their customers,” she says. “Tea drinkers are just as fussy – if not fussier – than co ee drinkers, and the tea lover needs just as much attention from a café as the co ee lover.

“ e best way to really frustrate a tea drinker in a café is to present a beautifully handcra ed co ee from a local roaster to someone else at the table, and then just plonk down a mug or teapot with a teabag in front of them. If you treat your tea drinkers like royalty – the same way you treat your co ee consumers – you’ll get an amazing return from them.

“If a café has exceptional tea, these customers will be loyal to them forever. Being able to provide a curated, quality

tea experience is invaluable in developing incredibly strong customer relationships.”

Art of Tea started its journey at Hobart’s famous Salamanca Market in 2000, with Samantha taking over the business in 2007. Under her stewardship as ‘ e Tea Lady’, the company has grown from a popular market stall into a tea retailer and supplier that sends its products all around the country.

It imports single-estate tea leaves from origins including India, China, and Sri Lanka, while also selling Australian-grown teas –some of which are even grown in Tasmania. In 2019, it also switched to organically sourced ingredients for its herbal blends.

“People are de nitely seeking out higher quality and nuanced avours in their tea, and the health bene ts that are present in green, black, and herbal teas tie into people becoming more mindful about their overall health,” says Samantha.

“We clearly have a strong co ee culture in Australia, but customers are becoming more discerning and they really want a quality tea made locally.”

Despite having 150 varieties of tea on o er, Samantha says there is a pair that consistently prove themselves as customer favourites in Art of Tea’s wholesale and retail trade.

“We have two outstanding teas that are by far our most popular. Our Indian Chai is our best seller to our café clients despite the fact we have about 10 di erent chai varieties, including three ca eine-free options. It’s loose leaf with real spices and no added avours,

sugars, llers, or preservatives,” she says.

“ en there’s our Tasmanian Breakfast, which is an incredibly popular alternative to English Breakfast. It’s our highest selling tea for good reason – it brews up to be mid-full strength without the clawing of a higher tannin tea. It can be enjoyed with or without milk, and we’re always receiving feedback about how much customers love it.”

Also included in Art of Tea’s products is its Wildlife Tea range, with a percentage of proceeds of each sale of these teas donated directly to Bonorong Wildlife Hospital – an initiative the company has supported for the past 15 years.

Samantha says handcra ing teas with her own recipes o ers a signi cant point of di erence in the service Art of Tea can provide its café partners.

“Like most of my teas, the Indian Chai and Tasmanian Breakfast are my unique recipes developed from years listening to both retail customers and the café industry,” she says.

“ e fact we’re an Australian-owned, Tasmanian-made product is an added selling point for cafés that use our tea. It’s like choosing a small, artisanal roaster. You’re getting quality that has had a lot of attention paid to it,” says Samantha.

In a time when many Australian businesses are outsourcing key elements like customer service and packaging to second or third parties, Samantha says the Art of Tea team prides themselves on their end-to-end customer service.

e tea leaves, spices, herbs and oral ingredients are all hand blended, packaged, and shipped by the small, all-female Art of Tea team in Kingston, just south of Hobart.

“We’re here to speak to cafés and help them with their needs and are always at the other end of the phone – we’re not a bot or a chat. We’re real, we’re authentic, and we know our teas.

“We have a one-to-one relationship with all our hospitality and retail customers. We speak directly with the cafés and businesses we work with.”

Samantha says that personalised relationship enables fast service, even from Tasmania.

“Although we’re hand-making our products, we send orders out same or next day. Sometimes people on the mainland have a fear that us being in Tasmania means delivery will be slow, but it’s truly not a problem. Our reviews speak volumes about our e ciency and speedy delivery times,” she says.

Given Art of Tea has full control over its own packaging and blends, it is also able to customise its products for cafés to help ensure they further stand out from the crowd.

“We can custom blend a tea for a café and we can create custom labels,” she says.

“For example, if we’re partnered with Red Corner Café, we can package up the box so it has their label and branding on it, so they

can retail it to their customers. It’s still our tea and our brand, but it creates a new and unique retail proposition for the café.

“We have customers all over Australia who have been buying tea from us for more than 20 years. Because of that I am fully con dent

we are producing a high-end product that they love and delivering it to them reliably time and time again.”

For more information, visit artoftea.com.au

PakChain offers a range of packaging solutions, from paper cutlery to compostable cups.

Beyond the cup

As businesses across Australia continue to seek sustainable alternatives to plastic single-use items, PakChain is creating solutions for the country’s café owners.

While many café owners spend time and energy ensuring they o er a sustainable takeaway-cup option, it can be easy to overlook the further opportunities to reduce their eco impact via other disposable essentials.

With a focus on innovation, functionality, and customer experience, PakChain’s range of paper cutlery, corrugated clamshells, and lidded containers has been developed to set a new standard for quality and performance in the eco-friendly packaging space.

Wooden alternatives have long dominated the sustainable cutlery market, but according to PakChain Founder Paul Rayner the paper-based option is becoming increasingly popular. Although slightly more expensive than wooden versions, the paper option is garnering attention for its feel, aesthetic, and strength.

Knives out

Made from nine layers of compressed paper and coated with a compostable aqueous layer, PakChain’s paper cutlery is designed for comfort and usability.

“ e paper cutlery is smooth and a ordable, whereas some wooden cutlery can be rough, splintery, and o en comes with an unpleasant a ertaste,” says Paul

“When customers hold our cutlery, they say they’ve never seen a product like it. Once they handle it, they’re genuinely impressed with how good it looks and feels.”

e paper cutlery is available in individual pieces – such as knives, forks, and spoons – or in complete cutlery sets with customisable options. Paul says the sets are popular in

sectors such as airlines, which may require speci c con gurations like teaspoons or napkin inclusions, but can be tailored to meet clients’ needs.

While uptake in cafés and fast casual dining has only recently gained momentum, the healthcare and corrective services industries have embraced the innovation.

“Hospitals and prisons are among our biggest customers,” says Paul. “But there’s de nitely room to grow, especially in quick service restaurants (QSR). Wooden cutlery gets a lot of complaints and we think our product is a better alternative.”

Sandos on the go

Ideal for takeaway sandwiches, toasties, and wraps, PakChain’s corrugated clamshell boxes are made from high-GSM board and o er an oil-resistant solution.

“ e paperboard we use is of the highest quality, and the products are leak-resistant at the base, making them ideal for juicy or oily foods,” says Paul.

“ e containers are especially popular for burgers, hot chips, and nger foods. e clamshells are great for cafés, takeaways, or what we call ‘doggy bag’ situations.”

ese clamshells have earned strong feedback for both product quality and service delivery, with repeat customers in foodservice praising their performance and a ordability.

All PakChain’s clamshells and trays are customisable with the option of adding logos and messaging, o ering businesses an opportunity to maintain brand presence while making a sustainable choice.

All thrills no spills

Avoiding spills is always a priority in a café environment. PakChain’s lids are designed to alleviate the risk of spillage and extra work. Made from bagasse (the brous byproduct of sugarcane processing), the brand’s lidded containers are another compostable option for cafés trying to reduce their environmental impact.

e white base is compostable and sturdy, while the lid – made from clear PLA (polylactic acid) – is also compostable and designed for visibility and leak resistance.

ese 12-ounce, rectangular containers are proving popular across airports and food retailers alike. ey are also useful for cafés, where takeaway options have risen in popularity since the pandemic.

“ ey’re great for salads and other display foods. e PLA lid is very clear, which also helps with presentation,” says Paul.

“It’s a single-use product, but it has a proper end-of-life as it’s paper, compostable, and it works.”

PakChain’s philosophy focuses on delivering a product that’s not only sustainable but also genuinely functional.

With options to brand, customise, and scale, PakChain is poised to continue expanding into new markets, including cafés, QSR, and event catering. From smooth, compostable cutlery to sturdy corrugated boxes and lidded containers, it creates products designed to help busy café environments thrive.

For more information, visit pakchain.com.au

A roaster’s paradise

An “unrivalled” $25 million coffee roasting utopia has just opened in the Sydney suburb of Roselands. Fully equipped with IMF roasting equipment, it’s been created for the region’s coffee lovers and innovators.

Michael Rababi has been involved in almost all corners of Australia’s co ee scene for decades. From equipment supply, rental, and servicing to co ee training, roasting, and retail, the Di Pacci Co ee Company Managing Director’s expertise has aligned to create a new purpose-built communal roastery in southwest Sydney.

e Roasting Club, a ve-storey facility in Roselands, covers every aspect of the co ee roasting process – and everything around it. From roasting classes and education to green-bean procurement and bookable o ce

spaces, boardrooms, and cupping stations, it’s designed to be a co ee-lover’s paradise.

e Roasting Club has been designed to service a range of companies from boutique roasters to large organisations.

For a monthly fee, members can gain access to e Roasting Club’s suite of roasting equipment and the amenities that, Michael says, set it apart from other roasteries in Australia.

“Starting from the basement, there’s an underground carpark for up to 15 vehicles and rentable warehouse space for private storage. ere’s also pallet racking available,” he says.

“ en you travel up to the ground oor, which has our IMF roasting equipment and 12-kilogram shop roaster.

“Level one contains a members’ hot-desk o ce. We provide computers, printers, and internet so members can manage all their invoicing while they’re at the facility. It also has a cupping lab, which has multiple sample roasters including a 300-gram IMF sample roaster, as well as Sanremo You and Slayer LP espresso machines, V60s, and grinders including a Ditting Lab Sweet and a Mahlkonig EK43.

“From there, you move onto the largest

Modbar setup in the world. We have a 14-group gold-plated La Marzocco Modbar on an Italian Calacatta bench with an eightmetre cupping table. at room has a full wet bar along with LED lighting and screens. It’s perfect for presentations, impressing customers, hosting training sessions, and holding smack downs.”

Continuing up through the building from the cupping and training facilities there are members’ and events spaces.

“Level two has private o ces and a big, beautiful boardroom that opens up onto a 70-person standing patio, which can all be booked,” continues Michael. “Level three has a members’ lounge that has a co ee machine, fully stocked bar, and a 10-metre LCD screen that can play presentations or host conferences.

“ ere’s also a cantilever balcony that hangs out over the roastery with oor-to-ceiling glass. It’s like you’re in a capsule watching everything happen from upstairs. Finally, we also have a Skydeck with a great view of Sydney on the top oor.”

Back on the ground oor, the roastery is tted out with the latest IMF equipment. It took IMF technicians just eight weeks to complete installation and testing of all the equipment. IMF’s Australasian agent Will Notaras from Roastquip oversaw the installation.

“It’s the largest IMF roasting plant in the Southern Hemisphere. e installation went like clockwork,” he says.

Sixty- and 240-kilogram roasters are complemented by a 48-tonne green bean silo and 24-tonne roasted co ee silos with a 300-kilogram blender and grinding station. Coupled with a pair of pre-made bag packaging machines and an integrated fully automatic system, co ee can travel from the start to the end of its roasting journey automatically with no human contact –all through IMF equipment. e facility has the capacity to roast up to 100 tonnes per week.

“We can pack and box more than 1000 kilograms of co ee per hour without touching anything. Any co ee we work with will automatically go into the blender, then the packaging machines. Once the recipe has been programmed, all the roaster operator needs to do is pack the co ee straight into the boxes,” says Michael.

“ e green bean silo can house up to 16 origins, so roasters can either come to the facility to purchase what we have available or they can bring their own beans and roast them themselves.”

Why, then, did Michael and the team at e Roasting Club choose IMF over other roaster manufacturers to deliver this largescale project?

“ ere were a lot of reasons we went with IMF. e small footprint of the equipment was a major factor,” says Michael. “IMF’s equipment is really neat and compact and was easy to install. It’s a full turnkey solution with silos, blenders, and packaging machines that

communicate to the co ee roaster.

“Its automated programmable logic controller (PLC) so ware is user friendly, and there is only a maximum variation of one degree Celsius along the roasting curve resulting in incredible consistency. e roaster operator can also roast in semi-auto or manual modes.

“We also chose IMF because of the quality construction, accurate temperature control, and the recirculating heat technology that saves gas. I also think it’s the best-looking roasting equipment out there,” says Michael.

When building e Roasting Club from the ground up, there was a clear focus from Michael and the team to create a space that is as energy e cient as possible. A key part of that focus led to the installation of a 100-kilowatt solar panel system on the roof, but it was also another major reason why he chose IMF.

“IMF’s a erburner is integrated into the roaster, and by using recirculating heat technology to simultaneously heat the beans and incinerate the emissions using one burner it saves a minimum of 30 per cent in gas consumption. is not only drastically

reduces greenhouse emissions entering into the atmosphere but also saves enormous amounts of money on gas,” he says.

“Above all, I nd with IMF roasters there is a cleaner, brighter taste to the co ee with a lot more avour depth and clarity. ere’s no smokiness compared with other roasters I’ve used.”

Access to e Roasting Club facility starts from $99 per month for individuals, with pricing scaled for small to medium businesses and larger enterprises. Michael says the nal piece of the puzzle in creating this facility was to implement a price model that opens it up to Sydney’s entire co ee community.

“I wanted to make it as accessible as possible for everyone and felt even a small roaster could a ord $25 per week, even for a place where the green beans and bags storage are included,” he says.

“It’s a facility for the people of Sydney and surrounds who love co ee and want to work in the industry.”

For more information, visit

Recipe for success

How can roasters make sure cafés are getting the best out of their beans – time after time?

Nobody has more knowledge of the avour pro le of a co ee than the people who roast it. Once the beans make their way to a café counter or home kitchen though, the control over how the co ee is meant to be enjoyed risks being lost. ere are few methods better for experiencing every avour note of a brew than the pourover, but variables like the person manually brewing it, the equipment used, or the recipe itself can create inconsistent experiences for the end consumer and see high-quality co ee not reach its full potential. e evolution of pourover co ee, however, has not been le behind by the automatic co ee machine revolution. In fact, the xBloom Studio – a countertop automatic pourover machine – is giving roasters more control over how their beans are served than ever before, according to Co eeTools Director Curtis Arnold.

“ e best application for the xBloom is for a roaster to promote it to cafés that have really discerning customer bases, those who like the idea of light-roast single origins with lots of avour notes which can really shine through in a manual pourover,” he says.

“Creating a top quality pourover can be hard to do in a café setting though, especially if it’s a busy venue or sta don’t have the speci c training to do it properly.

“ is machine can do all of that, while giving the roaster full control of the variables

since they can create and store the recipes. It allows the café to o er that premium pourover experience where the customer can truly appreciate the avours of the co ee.”

e xBloom Studio consists of three independent components: a water unit, which Curtis describes as like a kettle capable of delivering instant hot water, a standalone grinder that features 80 grind settings, and “super responsive” in-built scales.

Recipes can be created by the roaster or the end user and stored on the machine or its mobile app. ese recipes cover variables such as pour pattern, water temperature, ow rate, and grind size.

“If you just take the recipe from the roaster, you can replicate it without needing any special knowledge or experience. It allows cafés and home brewers to connect with the roaster,” says Curtis.

“It’s a great tool to use when you’re building and testing roast pro les, because it’s just so consistent. You can put your basic recipe in and compare one cup to the next because all those variables are controlled.

“Cafés can then o er that experience to the customer, because this is the only brew method that really lets that roaster create the recipe and connect them to the consumer. It gets the consumer as close as possible to tasting the beans the way the roaster intended.”

Curtis says the xBloom Studio is great for

cafés or home brewers looking to up their pourover game as well as roasters looking to create stronger connections with the people who drink their co ee.

“ e recommended retail is price $1099. You can’t buy a grinder, water unit, and scales of this quality for that price, let alone all together with this amazing so ware, app, and everything else with it,” says Curtis.

“I think that’s one of the most incredible aspects of it – it’s an attainable machine for the café that is looking to implement it, the end customer who absolutely loves it, and the roaster that is looking to supply and sell them to create that improved connection with their beans.”

It’s this blend of the experience of a pourover and the potential for greater connection with the co ee that, Curtis says, can help li experiences across the co ee industry.

“It’s very intuitive and easy to ne tune, so there’s no real learning curve. It’s a gateway into specialty co ee for the uninitiated, and it makes what can be an intimidating brew process incredibly accessible,” he says.

“It creates an opportunity for people to have a higher standard of co ee experience. Continuing to raise that bar bene ts everybody in the co ee industry.”

For more information, visit coffeetools.au

Setting up shop

The way hospitality businesses fit out their venues with coffee-making equipment is changing, and service specialists such as Coffee Machine Technologies are stepping in to fill the gap.

Australia’s co ee landscape is shi ing. e recent high green-bean prices, rising rents, and general increase in costs has impacted businesses right across the supply chain, with roasters in particular feeling the hit over the past 12 months. ese challenges have seen some roasters change the way they do business. While for the past 20 years many cafés and hospitality venues secured co ee-making equipment through free-on-loan agreements with their co ee provider – in which equipment is loaned in exchange for a commitment to purchase a volume of beans over a speci ed period of time – industry pressures have seen many roasters move away from this model.

“Green bean, freight, and labour prices have all gone up and that’s putting heavy pressure on co ee companies,” says Carmelo Corallo, Co ee Machine Technologies (CMT) National Sales Manager.

“ ere’s de nitely been a shi from roasters away from the free-on-loan model. Back in the day, they would loan a café an espresso machine if it committed to 20 kilograms a week – now it would have to be 30 kilograms plus. Because co ee prices are so high their pro t margins are much lower.”

With more than 20 years’ experience as

equipment and service providers, CMT has supplied many of Australia’s roasters with the espresso machines, grinders, milk steamers, and automatic tampers they have loaned out. However, as co ee companies tighten their belts, Carmelo says more café and hospitality customers are being passed directly to them.

“When the economy is good, roasters will put out machines because they can get return on investment. When things are tight, they slow it down and it’s harder for them to sell machines,” he says.

“Whereas for us, we are only in the business of supplying and servicing machines. It’s in our nature. We’re able to give them a range of options – whether it’s buying, leasing, or nancing equipment – and be on hand for any servicing or maintenance needs, while the roasters can focus on providing great co ee.

“ is shi is actually a great thing for cafés, because it gives them more protection when they partner with CMT and the co ee roaster. CMT looks a er the equipment independently and the roaster their beans. is three-way partnership ensures the café the utmost attention on growth and quality of equipment servicing and maintenance.”

Where to start when kitting out a new venue

CMT works with a diverse range of businesses across Victoria and beyond that are looking to add a co ee o ering to their venue, o ce, or retail setting. For those looking to establish a co ee-making setup, Carmelo suggests getting in touch as early as possible so the team can provide the best solution.

“If a new business reaches out to us, we’ll try and work alongside their architects and shop tters to make sure the space is set up for the most productive work ow. We’ll not only share our recommendations for equipment to t their needs but also on the placement to maximise e ciency and draw customers in,” he says.

“If the new client has bought an existing venue, we don’t need to be involved so early, but we can still advise on anything they need help with to make the co ee side of their business successful.”

Choosing an espresso machine

Whether it’s a café, hotel lounge, or o ce kitchen, the espresso machine is o en the focal point of the bar. While in years gone by many venues prioritised style and spent tens of thousands of dollars to have the latest and

best-looking model on their counter, Carmelo says the current climate means owners are looking for quality-yet-a ordable options.

“A decade ago a $10,000 machine was expensive, but now that’s middle to lower end of the market. Most people we work with are looking for entry- to mid-level machines as they no longer have huge budgets to play with,” he says.

“However, the standard of an entry-level machine has improved greatly. It’s now expected that these machines have all the tools needed to produce great co ee such as shot timers and volumetric dose programming.”

From CMT’s collection, Carmelo highlights the Brugnetti Viola Compact as a great, a ordable espresso machine.

“ e Viola is a real work horse. e compact two-group machine operates on just 10 amps and has its own water tank,” he says.

“It’s very popular with co ee carts and other mobile venues. We’ve also had great success with it in o ces of around 20 to 30 people, who need a bit of a faster setup for the morning rush.”

Its sister product, the Brugnetti Luna, has been another successful addition to the business’ range. Designed to be a reliable option for a variety of venues and businesses including those in remote locations, the two-group machine with semi-automatic functions enables users to manually make co ee without the electronic touchpads if a problem occurs.

Also introduced as an advanced mid-level option this year is the Elektra Evok, which Carmelo says has been extremely popular with a wide range of hospitality venues.

“ e Evok captures a very subtle entrance into automation. Only the key features essential to the barista employ automation and there’s the option to add additional support depending on the business’ needs,” he says.

“At the same time, it still looks quite classic. It has wood-handled steam levers and

porta lters, Te on steam tips, and espressocup supports. It’s not bulky like many of its competitors in the eld either.”

Adding the accessories

While the espresso machine is the main event, you can’t make co ee without a few necessary additions. ere are a multitude of grinders on the market with a huge variety of features, yet Carmelo rarely recommends anything other than Fiorenzato’s Sense range for those looking for quality and value.

“In late 2023, we released the AllGround Sense commercial home grinder and the reaction since has been incredible. roughout 2024, we couldn’t keep up with the demand,” he says.

“In January 2025, we launched the F64 EVO Sense PRO, an evolution of the XGi series. Because there are a lot of small- to medium-

size venues in Australia, it has quickly become very popular.

“ e nal part of the trilogy is the F83 E Sense PRO, which is designed for larger venues getting through 40 to 70 kilograms per week. is new model has found the sweet spot. It o ers speed, consistency, and reliability without breaking the bank.”

Alongside the grinder, Carmelo recommends introducing an automatic tamper such as the Auto Press T100.

“Having a quality tamper that’s reliable is hugely important to the work ow of a barista. Introducing automatic equipment like an Auto Press not only increases speed but also precision,” he says.

“Work ow isn’t the only bene t either. A great tamper will improve the consistency of the co ee and work alongside the other equipment to create the best possible cup.”

Finally, for venues producing a high-volume of milk-based co ees, Carmelo suggests the addition of an automatic milk steamer, such as the Viper, which CMT developed in Australia to provide baristas with greater exibility and output.

With its own dedicated under-bench boiler, the Viper delivers steamed milk on demand while also ensuring pressure isn’t taken away from the espresso machine.

“It’s designed for any business that demands the very best from its equipment and strives for success. e Viper milk steamer adds value to the co ee machine while saving businesses time and money,” he says.

“We are in the business of providing solutions and like to think of ourselves as a one-stop shop. And that support doesn’t stop once a venue has chosen its equipment: we’re there for all their servicing and maintenance needs – we’re a long-term partner for businesses that serve co ee.”

For more information, visit coffeemachinetechnologies.com.au

A gap in the market

La Pavoni introduces its Bar T Compact 2 Group professional machine to the Australian market – where it’s designed to fill a critical gap.

While perhaps most well-known for its range of iconic lever machines, La Pavoni has long been a player in the professional machine space.

In 1905, the Italian manufacturer made history with the release of the world’s rst espresso machine built for fast commercial service – the Ideale. Now, more than a century later, it is continuing its endeavour to meet the evolving demands of the commercial market with the release of its latest professional machine.

Whether it be small cafés, bars, or restaurants looking to up their co ee game, o ces wanting to supply better brews for their employees, or the rise of versatile and movable café carts, there is a growing expectation that quickly delivered, high-quality co ee must be more accessible than ever before.

e La Pavoni Bar T Compact 2 Group, which was introduced to the Australian market in September 2025, has been

designed to meet these evolving needs.

With raised group heads to cater to larger takeaway and reusable cups – up to 16 ounces – it’s able to meet consumers’ changing preference for more milk in their co ee. Yet, at 56 centimetres tall, 59.5 centimetres wide, and 56 centimetres deep, it has been constructed to t into smaller service spaces where twogroup machines may have previously been too bulky.

High legs and a stainless-steel nish are designed for easier cleaning, while taller group heights allow for a more e cient work ow for baristas by enabling them to begin preparing another espresso or steam milk while a rst shot is being poured.

Head of La Pavoni Australia Leon Wolf says it’s important for the historic machine manufacturer to create new ways of meeting the evolving demand of the global co ee market.

“ e Bar T Compact 2 Group is a machine

we see as able to thrive in environments such as aged-care facilities, small cafés, restaurants, and gelato bars that just don’t have the space for a traditional full-size machine,” says Leon.

“It has also been manufactured with the rising trend of co ee carts in mind. We’re seeing them become more prevalent in places like worksites and events around Australia, and we know they want to be able to produce as much co ee as a standard professional machine with as few restrictions as possible. is machine gives them the ability to do that.

“We want to provide a machine that looks visually appealing, can produce high volumes of co ee, and is easy to clean. e Bar T Compact 2 Group ts that description.”

Like all La Pavoni machines, the Bar T Compact 2 Group is handcra ed in Italy with quality components including copper boilers that retain and conduct heat better than other materials.

Leon says the brand’s continued push to

construct all its machines to a high standard of production means they will continue to perform long a er they’re rst put to use.

“ is is a compact machine that is going to stand the test of time,” he says. “It’s handmade in Italy with the quality and care people expect from La Pavoni. at handcra ed Italian engineering lies at the heart of every machine.

“It combines La Pavoni’s heritage of precision with modern functionality via its consistent espresso extraction, powerful steam performance, and the durability expected in high-volume environments.”

However, according to Leon, the true point of di erence in the Bar T Compact 2 Group compared to other two-group machines is the power output required. He says ensuring the machine could be used in as many standard adapters as possible was of paramount importance when it was being designed.

“One of the real bene ts of this machine is it only requires a 15-amp connection. It’s an ideal plug and play machine that requires no added hardwiring. is is what truly sets it apart,” he says.

“Many professional machines require a minimum of a 20-amp connection, whether that be single-phase or three-phase, but this machine removes the need for potentially costly electrical upgrades and enables businesses to get up and running with ease.

“It’s still plumbed in the same way other machines are, but the beauty of this product is its versatility. ose who would normally only be able to consider a one-group machine because of space limitations can now consider a compact two-group that will enable them to put out a higher volume of co ee.”

It’s this versatility, according to Leon, that makes the Bar T Compact 2 Group primed to thrive in a range of di erent service settings.

“ is machine has two groups, hot water, a pair of steam wands, and two baristas can run this unit if they need to produce higher volumes,” he says.

“Whether you’re opening a new café,

upgrading your current setup, or looking for a exible solution in a hotel, bar, or o ce, the La Pavoni Bar T Compact 2 Group o ers the perfect balance of size, performance, and ease of use.

“With La Pavoni, the tradition of Italian espresso continues, now in a format that  ts perfectly into today’s fastpaced co ee culture.”

Ready-to-Drink Coffee

e Bar T Compact 2 Group has joined La Pavoni’s existing range of professional machines available in Australia, including the Diamante, Desiderio, and Geniale, as well as its range of professional grinders.

For more information, visit au.lapavoni.com

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Precision-powered productivity

Why Allpress Espresso and Stitch Coffee recommend the Markibar Izaga W to their partners – and use it themselves.

The best testimony anyone can give when recommending a product is that they use it themselves. How can someone be persuaded to invest time and e ort into something if their trusted advisor has adopted something di erent?

The

at’s the approach Founder of Stitch Co ee and Ensemble of Co ee Research Education (ECRE) Nawar Adra has taken with the Markibar Izaga W grinder from Barista Group.

Supplying partners across Australia and Asia with a focus on the company’s home Sydney market, Nawar says Stitch has found success with the gravimetric grinder.

“When we supply equipment to partners and through wholesale, I try to nd technology that is here to stay for a long period of time and can really improve the e ciencies of a café,” he says.

“We use the technology we supply to people. is is not just a grinder, it’s something that’s going to help you speed up the process of grinding and make your life a whole lot easier.

“It’s super-fast, super accurate, and gives you exibility. e serviceability is good, it grinds co ee really precisely, and it makes the co ee taste better.”

Nawar believes the Izaga W can t the needs of customers who prioritise the look and feel of the machinery, but also those who place a greater focus on function.

“We nd you tend to have two types of customers. Ones that want a grinder that looks good, and ones that really care about its impact on avour. is grinder meets those customers in the middle,” he says.

“It’s an aesthetically pleasing grinder that is super easy to use, uncomplicated, and simple to work with. You can grind On Demand, or you can use the Instant Dose chamber. It’s not a one-way street – there are multiple ways to use it depending on how busy you are, and you will still get the same result.

“When a café is looking for speed and consistency I will give them this option, but I will also give it to people who are looking for a bit more body and sweetness in the co ee as a result of the grind – and they’re two of the most important factors to consider.”

Stitch is far from the only roaster and equipment supplier that uses the Markibar Izaga W. Technical Team Manager at Allpress Espresso Sergio Gironda turned to the grinder as part of the roaster’s changing approach to equipment when he joined the business three years ago.

“When I started at Allpress it was really looking to branch out and pick up its game with equipment in regard to consistency and automation,” says Sergio.

“This is not just a grinder, it’s something that’s going to help you speed up the process of grinding and make your life a whole lot easier.”

Nawar Adra FOUNDER, STITCH COFFEE/ECRE

“I heard on the street there was a new gravimetric machine that was worth looking at. We brought one in to test in our café, and it was a no-brainer to move towards this piece of machinery because it takes all the guesswork out of grinding.”

He says cafés that have slightly shi ed their work ow around the new grinder have seen huge gains in productivity because of the Instant Dose function.

“You can’t load up three handles at once because you’re going to be waiting, but if you’re working handle by handle it will absolutely keep up with you,” he says.

“We’ve got cafés running nearly 90 kilograms of co ee per week on just one of these grinders. All they had to do was change their work ow a fraction and they’ve improved their volume dramatically.

“It can always be working in the background. It’s working when you’re doing other things, and it will always have a shot ready for you. It’s a simple machine built without any frills so it’s easy to maintain, and all the sensitive components are protected so baristas can’t accidentally break it.”

Sergio says the Izaga W also helps reduce co ee waste.

“ e at burrs keep the particle size distribution nice and tight, which helps prevent that muddy avour in the co ee. You avoid channelling and there’s a lot less waste on the bench because there isn’t a static issue that makes co ee y everywhere,” he says.

“Not only is it saving time with the grind but it’s also saving you money with less co ee wasted between shots.

“Instant Dose allows you to stay ready to brew in peak periods, but you can switch to On Demand for slower periods so the co ee doesn’t sit there and go stale. It’s so versatile.”

For more information, visit baristagroup.com.au

CSpray it, don’t say it

Flavoured coffee has been steadily rising in popularity since the turn of the century. Heat and Control reveals how automating the flavouring process can save time and money on labour and product wastage.

o ee is no longer restricted to the world of the humble latte, long black, or espresso. Growing demand for di erent milks, avours, and signature drinks is driving signi cant change in the industry, and it’s up to co ee companies to keep up with these changing preferences.

For more than 75 years, Heat and Control has worked in the food-processing innovation space, aiming to advance e ciency, quality, and sustainability. Today, the company supplies processing, packaging, and inspection solutions to food manufacturers worldwide, o ering a broad portfolio that helps processors optimise operations and bring their best products to market.

Within its family of brands, Spray Dynamics specialises in coating and seasoning applications. Experienced in adapting solutions for new industry segments, its coating systems are used in a range of sectors. is includes co ee applications, designed to help processors meet growing demand for avoured co ee products.

Developed to coat whole or ground beans, the equipment applies a glycol- or alcohol-based avouring that evaporates, leaving consistent avour without clumping or oiliness.

e single-stage drum-based coating system is engineered for continuous production and can coat up to 5400 kilograms of product per hour, while the batch system is geared towards small- and medium-size businesses. With a batch capacity of 15 kilograms, its maximum throughput is 1700 kilograms per hour – it also provides quick changeover for lower production rates of less common avours.

Tim Nanney, Heat and Control Technical Sales Manager – Spray Dynamics Products, says the rise of avoured co ee around the world has accelerated over the past two decades.

“ ere’s always been growth in Heat and Control in servicing the avoured co ee space,” says Tim. “We’ve seen huge demand for avoured co ee in di erent markets. It started with avours such as vanilla and hazelnut, and moved into things like raspberry and caramel.

“We’ve been in the co ee space since 1995. Initially we only o ered the continuous coating system, but now we also have the batch system, which is better suited to those wanting to run di erent avours or smaller batches.”

While automation is a key element of the modern food-processing industry, Tim says the application of a Spray Dynamics

avouring system can save the manual labour of up to six people and reduce product waste.

“It’s de nitely a labour saver. If you’re in a truly manual process you’d be looking at four to six people just to do this function,” he says.

“Most people also automate how they get the co ee into the hopper, so they’ll usually have some sort of conveyor or pneumatic transfer.

“I remember calling in on a co ee company experiencing signi cant growth in their avoured co ee business. A er observing their method of manually blending the numerous avours, I knew we could o er a solution to greatly improve the process.

“ ey had big plastic barrels with more than 60 avours, and the way they were mixing it there was so much wastage of the base product and the liquid. Our systems simplify the whole process, whether it’s continuous or batch. e recipes are controlled, it’s an incredibly e cient method for coating co ee, and it limits labour need and product loss.”

As with all its food-processing solutions, Tim says the highest priority has been placed on hygiene and safety in line with product

Spray Dynamics’ coating systems can apply flavouring to whole or ground coffee products. Image: Heat and Control.

e ciency. ose who choose Spray Dynamics for their co ee avouring process will not be le to gure out the system on their own.

“As with everything Heat and Control builds, we know where our equipment is going – it’s going to food production, so we maintain incredibly high hygiene standards in everything we build and ensure they’re very easy to clean,” he says.

“ ere are also a lot of safety sensors in the unit. Although we initially launched these products years ago, we are continually assessing how we can improve them to make them better and safer.”

With a focus on integrated solutions designed speci cally for co ee business, Heat and Control’s mission is to help its customers bring their best co ee products to market.

In addition to its Brisbane manufacturing facility, the privately owned company has a further 12 manufacturing facilities, 13 test centres, and more than 30 o ces globally.

For more information, visit heatandcontrol.com

Embracing automation momentum

Swiss machine manufacturer Franke is at the forefront of the coffee automation game. Its team reveal why automatic coffee machines are the next step for increased efficiency and quality.

As Australia’s co ee culture continues to evolve, so too does the technology on the counter. While traditional espresso machines still dominate the aesthetic and experience of most cafés and hospitality venues, the shi towards automation is steadily gaining momentum.

At the forefront of this transformation is Franke, a leader in fully automatic co ee solutions. With a commitment to quality, consistency, and innovation, the manufacturer is on a mission to bridge the gap between artisanal co ee expectations and the practical needs of modern food and drink settings.

David Downing, Business Development Director of Franke Oceania, says automation is already here – even if it’s not immediately obvious.

“Complete ‘push-button’ automation is not yet widely embraced in Australia’s café scene,” says David. “But automation in a broader sense is already deeply embedded and is becoming increasingly accepted in the Oceania region.”

Tools such as intelligent grinders, automatic tampers, and milk texturing systems are all forms of automated technology that are already playing an essential role behind the bar in venues across the country. ey are

also tools that are embedded within Franke’s machines to deliver e ciency, consistency and labour management.

According to David, this technology reaps bene ts for venues where co ee is a vital part of a broader o ering – such as hotels and restaurants – which are becoming an increasingly in uential part of Australia’s co ee sector.

For the team at Song Kitchen within Song Hotel in Sydney, a Franke fully automated co ee machine has become the linchpin of the venue’s morning rush. Breakfast is included with every room booking, therefore about 300 guests expect a great cup of co ee each morning.

To meet the high demand for quality and e ciency, the hotel recently invested in a Franke A600 co ee machine, which was supplied by equipment specialist Co ee Works Express (CWE). Maciej Rabenda, Food and Beverage Manager at Song Hotel, shares how the installation was seamless thanks to CWE’s helpful team, making the upgrade a smooth and valuable addition to the guest experience.

“Co ee is super important in the morning. We needed a machine that was e cient, automated, and something we don’t have to worry too much about,” says Maciej.

“ e Franke A600 has proven to be exactly that. It performs well around the clock, produces good quality co ee and, most importantly, is easy to use.”

e long-standing collaboration between CWE and Franke, according to David, is a testament to the strength of their business relationship and the deep bond they’ve built with Liesel and Fabio Cordovado, along with the entire team at CWE.

“Recently, I had the pleasure of presenting an award to Fabio Cordovado in recognition of CWE’s outstanding achievement of third place in highest turnover across the APAC region for 2024,” he says.

“It is an amazing accomplishment that re ects their hard work, dedication, and unwavering commitment to excellence.”

The range for speed and quality

Like the A Line machines, Franke’s Mytico range has been developed with a sharp focus on addressing the real challenges faced by hospitality operators today, such as rising operational costs, high sta turnover, uctuating co ee prices, and inconsistency in beverage quality.

“By integrating true and trusted automation while combining all key café functionalities into a streamlined platform, the Mytico range

delivers consistent quality and performance while simplifying operations,” says David.

Developed with cafés in mind, the Mytico range is designed to re ect the best of both worlds: the aesthetic of a traditional machine and the reliability of cutting-edge automation.

To achieve this, the team at Franke work closely with Italian espresso machine manufacturer Dalla Corte to ensure their machines deliver not only speed and ease but also maintain barista-level quality.

“ is collaboration allows Franke to deliver a truly forward-thinking solution – designed to meet the ever-evolving needs of roasters and the high demands of café operators in an increasingly competitive and uncertain nancial climate,” says David. “We strive not just to follow trends but also to set them.”

Franke’s approach to innovation, according to David, is a re ection of the company’s culture – one that is o en rst to market with new technologies, driven by a commitment to listening and responding to the needs of its customers.

Precision and reliability

One conversation Franke has tuned into is consistency – a non-negotiable for many modern café operations. By listening to client feedback and analysing café challenges, the company has engineered its machines to deliver a reliable and consistent product that it says is trusted across multiple locations, users, and beverage types.

Franke has implemented technologies designed to remove guesswork from the brewing process. With developments in the Mytico range such as iQFlow for adaptive extraction, FoamMaster for consistent milk foam, and CleanMaster for automated hygiene, its machines allow for a more streamlined system in a busy environment.

“Digital interfaces and QR code brewing further reduce user error, enabling fast, barista-quality results every time,” David says.

“For milk texturing, sensors and programmable frothing pro les ensure every cappuccino and at white delivers the same mouthfeel and temperature – whether it’s dairy, soy, or oat milk.

“Integrated refrigeration keeps milk at optimal temperatures, while dual bean hoppers and adjustable grinders provide exibility without sacri cing freshness or  avour.”

As well as milk foam and automated hygiene, water temperature is another crucial element in espresso brewing. Franke’s automated machines are controlled via PID systems and high-e ciency thermoblocks.

“ ese systems ensure the water temperature stays within the ideal range regardless of usage volume or environment. It’s another layer that the machine takes care of for you,” says David.

Hospitality venues o en face challenges such as variable water quality and bean freshness, both of which can signi cantly a ect taste. David says Franke addresses these issues head-on.

“Franke solutions are designed to meet the ever-evolving needs of roasters and the high demands of café operators in an increasingly competitive and uncertain financial climate ... We strive not just to follow trends but to set them.”

David Downing BUSINESS DEVELOPMENT DIRECTOR, FRANKE

OCEANIA

Its machines aim to support tailored water ltration systems and o er dynamic brewing adjustments based on local water hardness. Functions such as iQFlow adapt to changes in both bean and water condition, making realtime brewing adjustments to preserve taste and aroma.

“By combining precise water control, adaptive brewing, fresh grinding, and intelligent maintenance, Franke machines overcome common quality challenges,” says David.

While the advancements of AI are yet to fully make their way into the everyday operations of cafés and hospitality venues, Franke already embraces systems that feature advanced optimisation and remote diagnostic capabilities.

Its telemetry system allows operators to remotely monitor and adjust drink

For the past 16 years, CWE has been a long-standing and valued partner of Franke in Australia.

pro les across a eet of machines.

“From grinders to boilers, every component is trackable and manageable in real time, ensuring consistency and minimising downtime,” says David.

“Beverage optimisation is monitored 24/7 and can be ne-tuned remotely at any time.”

Smarter buying practices

For hospitality venue operators considering an upgrade to their co ee bar experience, David has some valuable advice: avoid the lure of low online prices or ashy features alone.

“Never purchase co ee equipment online, whether new or second-hand, without rst requesting a live demonstration,” he says. “If a deal looks too good to be true, it probably is.”

More importantly, buyers o en overlook the signi cance of a er-sales support. Franke recommends ensuring all service technicians are trained and certi ed by the manufacturer and warns against using unapproved parts or cleaning products that can void warranties or damage machines.

“Your equipment is a serious investment and you can protect it by making informed, careful decisions throughout the buying and servicing process,” he says.

With a portfolio of machines engineered for precision, consistency, and reliability, Franke is aiming to rede ne what automation can mean for cafés and hospitality venues.

As outlined by David, it’s no longer about replacing the barista, it’s about empowering operators to deliver consistently exceptional co ee, regardless of location, sta ng, or volume.

For more information, visit franke.com and coffeeworksexpress.com.au

State of the cart

With operational costs showing no signs of receding, could the next generation of coffee shops be less brick-and-mortar and more mobile?

It’s estimated opening a café in Australia now costs between $50,000 and $500,000, with the huge variation down to multiple factors such as size of venue, location, anticipated tra c, and renovations required. With pro t margins slimmer than ever for many in the industry, taking on this initial outlay could take years to o set.

e latest benchmark data from the Australian Taxation O ce, which is based on statistics from 2022/23, suggests co ee shops with a turnover of between $65,000 and $250,000 per year can expect to make about 20 per cent pro t. If a small co ee shop turned over $100,000 per year and cost $70,000 to setup, the owner could expect to o set the initial expense in about three and a half years. at’s a long time not to be feeding any pro t back into the business.

While these statistics may be disheartening to those with dreams of opening their own venue, the team at co ee equipment specialist Barista Equip believe there’s a cost-e ective alternative to the traditional brick-andmortar setup.

“Luxury co ee carts are a cheap and easy way to start a co ee business,” says Barista Equip Founder Brett Bolwell.

“Given the current costs of running a café and the signi cant initial outlay, the point of entry is becoming increasingly higher and therefore pricing a lot of people out of the market. e most basic café t out might cost $50,000, but a cart with all the

equipment needed to cra co ee can be as little as $20,000.”

According to Brett, these carts have become popular in the United States (US), where similar pressures have made establishing a permanent co ee business increasingly di cult. Fixed on wheels, the semi-mobile cafés can be moved around venues for di erent purposes or completely relocated.

“ ese luxury carts are everywhere in the US,” he says. “From shopping malls to gyms to outdoor sports grounds, they’re popping up on every corner.

“ eir popularity makes sense. As an entry business, you know your rent would be nothing – or next to nothing – and you’re not locked into a lengthy lease. Sta costs are low as you might have one or possibly two baristas, and if foot-tra c falls the cart can be moved to new locations depending on the season.”

Seeing the success of the setups in the States, Barista Equip has collaborated with a local Queensland business to provide at-pack carts in a range of sleek designs. e compact co ee shops can be customised to re ect a business’ branding and adapted in size and add-ons –such as awnings – to t its purpose.

“In Australia, I can see these being really popular at outdoor venues like surf clubs, footy elds, and parks, as well as in tourist buildings, retail spaces, and universities that don’t have a permanent café space,” says Brett. “ ey really can be placed almost anywhere.

ey don’t need to be connected to water as we can include an inbuilt water system for both the espresso machine and sink. ey do require power, but in cases where there’s no access a silent generator can be introduced. We can even run a battery version when the power needs aren’t substantial.”

For someone starting out with their rst cart, Brett suggests using a single-group or small two-group espresso machine alongside a compact grinder and a PUQ Press. Along with other essentials such as a fridge, sink, and rinsers, he says the whole operation could come in at under $20,000 – a much less daunting proposition.

And it’s not only the co ee industry in which Barista Equip sees great opportunity for these custom carts.

“We start with a base design, but the possibilities are endless. You could install a pizza oven, freezer components for gelato, or even blenders for protein shakes,” says Brett.

“I think there’s huge opportunity here for niche setups such as specialised matcha, cold brew, or signature drinks bars. Given the continued rise of cold co ee beverages, the carts are a great chance to try out something quite di erent to what everyone else is doing without making a huge nancial commitment.”

For more information, visit baristaequip.com.au

e evolution of co ee processing

At Host Milano in October, IMA Coffee Hub will reveal its new roasting coffee production solutions designed to meet the evolving needs of the coffee industry.

From small-scale operations to international organisations serving multiple markets, roasters of all sizes are prioritising sustainability when planning the future of their businesses. Consumers are calling for products with eco credentials, not just packaging but the whole lifecycle from farm to cup.

Complete co ee production solutions provider IMA Co ee Hub aims to be at the forefront of this sustainable transformation, developing roasting and packaging equipment designed to boost e ciency and digital optimisation without compromising quality.

“Today, quality, sustainability, and traceability are no longer optional – they are foundational pillars of modern co ee production,” says Nicola Panzani, CEO of IMA Petroncini and Commercial Director of IMA Co ee Hub.

“Digitalisation enables data-driven e ciency, while eco-design and sustainable packaging drive long-term value. At IMA Co ee Hub, we support producers of all sizes with exible, future-ready technologies.”

From 17 to 21 October 2025, IMA Co ee Hub will be showcasing a selection of its sustainable solutions at Host Milano. e biennial tradeshow sees the co ee world come together in Italy to share the latest innovations and ideas.

“From energy-saving roasting to precision grinding and sustainable packaging, every technology on display at Host re ects IMA’s commitment to environmental stewardship, digital transformation, and production excellence,” says Nicola.

e team share some of the highlights that will be on display at their stand this year.

TTR25 EVO

e new TTR25 EVO roaster features a hot-air recirculation system and has been designed to maximise thermal e ciency and minimise energy consumption. Built with insulation materials and strategically channelled air ow for uniform heat distribution, the roaster has been developed to streamline maintenance and deliver a longer lifecycle.

XTREME GRIND

is three-stage industrial co ee grinder was developed by IMA to deliver granulometric productivity and long-term consistency. e modular multistage roller grinder is designed to meet the needs of high-volume co ee producers that prioritise precision and scalability.

CE1

Designed to combine high output with a space-saving footprint, the CE1 is IMA’s latest solution for paper hard-pod packaging. e machine has been engineered to deliver performance and sustainability, with a production capacity of up to 450 pods per minute. With the ability to handle compostable lter paper and sustainable packaging materials, Nicola says the CE1 represents a new standard in eco-friendly, high-speed pod production.

CA3

For co ee companies producing both so and hard paper-pods, IMA has created the CA3 for high-volume production. e machine can accommodate di erent pod formats and materials for the outer envelope, enabling a smooth transition in the evolving market.

TWINPRO

Developed in collaboration with IMA Open Lab, TWINPRO is IMA’s all-in-one grinding and packaging system for small-scale capsule production, and research and development projects. e setup enables users to test the optimal product brew, capsule con guration, and material compatibility by o ering manual micrometric adjustments of granulometry as well as straightforward changeovers of capsule formats and materials.

IMA End of Line Hub

At Host Milano, attendees will also be able to witness the range of technologies available from IMA’s End of Line Hub. e collection includes systems for manipulation, cartoning, overwrapping, case packing, stretch banding, shrink wrapping, palletising, depalletising, and labelling – all designed to deliver seamless integration of the production process.

IMA Sentinel

Combining real-time monitoring, predictive maintenance, and AI analytics, this digital platform is designed to elevate co ee production systems. e program processes machine data to deliver actionable insights into increasing e ciency and sustainability. All these innovations will be on display at IMA Co ee Hub’s booth at Host Milano in Hall 18, with live demonstrations of the TTR25 EVO, XTREME GRIND, CE1, CA3, and TWINPRO machines.

For more information, visit ima.it/coffee

e shi ing co ee landscape

Australia’s coffee culture is changing, not in its pursuit of quality but in where and how that quality is delivered. Franke’s Oceania team discuss the shifting landscape and how businesses can adapt.

Australia has long been known as a global trendsetter in co ee culture. From the vibrant café scene in Melbourne’s laneways to Sydney’s artisan cafés, the country has cultivated a reputation for quality and innovation.

Over the past few years, however, the nature of the co ee scene has evolved rapidly. Once con ned to boutique cafés and specialty roasteries, quality co ee is now being embraced across a more diverse range of venues – from hotels, restaurants, and bars to convenience stores and self-service chains.

Behind this change is a blend of consumer demand and the rise of automated technology, which has opened the door for venues of all sizes to o er great co ee without the need for highly trained baristas.

Swiss machine manufacturer Franke o ers automated and semi-automated co ee solutions that aim to help both seasoned roasters and new entrants to the co ee space meet Australia’s continuously evolving co ee expectations.

According to Hamish McKinstry, Franke Business Development Manager Oceania, the shi towards broader co ee accessibility is unmistakable.

“We’re seeing a lot of interest in co ee outside of the café space, whether that be in o ces, restaurants and bars, or co ee carts,” he says.

Hamish believes this change isn’t just about consumer convenience but is also a strategic response from co ee roasters to navigate rising green-co ee prices and increased competition. With traditional

café markets reaching saturation, roasters are actively seeking growth in nontraditional environments.

“ e corporate market has huge potential, particularly for specialty roasters,” he says. “O ces are looking to elevate their co ee o ering with high-street brands and quality as a value-add for their sta .”

According to Hamish, the common thread across all these new co ee venues is the need for consistency, simplicity, and quality attributes that fully automatic and semi-automatic co ee machines are uniquely positioned to deliver. Franke’s equipment, especially its fully automatic systems, o ers what he calls “best in class in-cup quality combined with a very user-friendly interface and daily operation”.

“Current consumption trends reveal Australian consumers’ desire for accessibility and value, without sacri cing quality. A challenging ask in today’s environment is one that Franke is aiming to be on the forefront of delivering through its leading technology and in-depth understanding of the Australian co ee culture,” he says.

“Customisation continues to grow, especially with the younger generations. Alternative milks are on track to reach 30 per cent of all co ees sold in Australia by 2030. We’re also seeing an immense increase in cold co ee beverages such as iced lattes, iced long blacks and cold brew, as well as milkbased co ee substitutes like matcha lattes.”

In response to consumer trends, Franke has developed technology to cater to these needs, including cross-contamination free

milk dispensing which enables multiple milk options to be delivered through the one machine.

Simplifying operations

One of the people behind Franke’s push into automation is Dubravko Palinic, the company’s Oceania Technical Manager. He explains how the adoption of smart technology is reshaping the landscape for both co ee professionals and new entrants.

“Among the many automated features, the most useful are the cleaning functions,” says Dubravko.

“ ese functions simplify the tedious task of machine maintenance, allowing components to remain in place while cleaning products are automatically dosed at speci c intervals.” is automation is designed not only to improve hygiene and ease of use but also save time and labour, allowing business owners to focus on service rather than technical upkeep.

While automatic functions such as these o en focus on streamlining work ow, Dubravko stresses that automation doesn’t mean oversimpli cation. For technicians working in the sector, as well as users, he believes understanding how components such as valves and pumps work still matters.

“Some systems are completely plug and play, others take a little more adjusting to get the absolute best out of them. In saying that, a solid understanding and passion for co ee is a prerequisite,” he says.

“Understanding co ee, the machines, and being able to x them is essential, a little bit of passion goes a long way.”

part of the Franke team for 17 years. His work in the coffee industry, however, spans more than two decades and his passion for coffee remains “as strong as ever”.

“My long tenure with Franke is a testament to my belief in the strength of Franke Coffee Systems – not only in its cutting-edge technology but, more importantly, in its

“Given Australia’s vast size, challenges in support are inevitable, which is why Franke is continuously growing this service network to ensure dependable assistance no matter where customers are located.”

According to David, purchasing the right coffee machine is only the start.

“Having the right support behind it makes

David sums up their dedication through their commitment to delivering the best service possible.

“We’re not just committed, we’re ethically driven, with deep local knowledge backed by global expertise,” he says. “When it comes to supporting our customers, we go above and beyond, because we are Franke.”

the art of tea

Grounds for change

Working alongside Australia and New Zealand’s roasters for more than 15 years, ADM Packaging Automation reveals how its pouch fillers are helping coffee companies pivot to the shifting demands of consumers.

The way co ee drinkers are consuming their morning cup is changing, with many choosing to prepare espresso-style co ee at home. As the domestic machine market has accelerated, new value-aligned bean-to-cup models are being released that don’t include a grinder and therefore require pre-ground co ee.

is shi has resulted in a rise in demand for retail ground co ee in place of whole beans, which has seen some roasters pivot their o erings. Providing packaging machines to the food and co ee industries for almost three decades, the team at ADM Packaging Automation quickly realised their clients across Australia and New Zealand needed a tailored and exible solution for this new era of co ee consumption.

“When we built our rst co ee-pouch lling machines, the industry was all about whole bean as that was how roasters packaged their products,” says George Fakhry, Director of ADM Packaging Automation.

“Our product innovation always comes directly from our customers. Many roasters had come to us saying they needed a machine that could easily pack both whole and ground co ee, so we developed a exible option that could not only do that but also handle a range of di erent pack styles and weights.”

Designed and manufactured in Australia, the ADM-DP312 Combo fully automates the packaging line. It can bag both whole and ground co ee, and a trained operator can switch both the format and bag size in 15 minutes – meaning roasters don’t need to buy separate packaging machines for each product and take up precious oor space.

e machine can also process six di erent bag types, including pillow, doy, block bottom, quad seal, retort, and at pouch, as well as bag sizes from 250 grams up to two kilograms. ese functionalities are designed to give roasters maximum exibility, especially businesses that process beans for multiple co ee brands.

“ is is the bean-to-cup model of packaging machines – it performs every step of the process. It accurately weighs and doses the co ee, opens and lls the bag, and then precisely seals it for optimum freshness. It’s hugely versatile and caters to a wide range of roasters’ needs,” says George.

“No other company in Australia o ers anything like the ADM-DP312 Combo. e machine is dedicated to both formats and an experienced operator can cover a basic bag change in ve minutes.”

While this model processes up to 14 bags per minute, George and the ADM team are working on a soon-to-be-released Twin version that will double the output speed.

“ e new ADM-DPT31 Twin will be a great partner product alongside the original for bigger roasteries producing a large volume of co ee. e Twin will pack either whole beans or ground co ee, but together they will be a dynamic duo,” he says.

When a client approaches ADM, the team of packaging-machine specialists work closely alongside the roaster to tailor the solution to best t their production space.

“ ere are a few di erent ways we can con gure the machine and we’ve been able to squeeze it into some surprisingly small areas,” says George.

“We are trying to build up our stock of the ADM-3 Series pouch llers, but demand is high and it can be a challenge to deliver orders within six months. However, due to their popularity, we’re continuing to ramp up production to meet these timelines.”

The ADM-DP312 Combo can package both whole and ground coffee. Image: ADM.

Over the years, ADM has worked with some of Australia’s leading large-scale roasteries. George says the feedback they receive from the industry is always incredible and highlights the ongoing servicing and maintenance the company provides a er installation.

“We work with almost all the best roasteries in Australia and New Zealand. ey always comment on the service we provide as well as the clear communication and instruction on how to use the equipment,” he says.

“ADM has been so successful in the region that we’re now branching out to supply co ee roasters in Canada and the United Kingdom. Many of the companies we work with rate our machines so highly that they go on to install a second and third. is is why we’re the most popular packaging machine manufacturer for the co ee industry in Australia, replacing most of the outdated import models.”

For more information, visit admpa.com.au

Grinders to the rescue

Cafés face a growing challenge of keeping customers engaged in an ever-expanding beverage market, but could selecting the right grinder be the key to creating the cup of coffee that keeps them coming back for more?

As global beverage trends shi , the traditional hot co ee is being challenged as the go-to ca einated drink. From bubble teas to matcha lattes to iced signature drinks, Gen Z and Millennials are being drawn away from traditional espresso-based beverages.

For baristas, café owners, and roasters, this shi signals a wake-up call. According to Marco Tesconi, Cimbali Group Grinder Category Manager and Global Business Development Keber Burrs, if co ee is to remain culturally and commercially relevant, the quality of the cup needs to meet the rising expectations of an increasingly selective market.

In an environment where knowledge of co ee quality and attention to various types of co ee-based beverages is growing, Marco says grinding is emerging as a key element in meeting the new needs of consumers –whether they are baristas, restaurateurs, or enthusiasts.

“ e grinder is the rst point of contact with the beans,” says Marco. “If you don’t get this step right, everything that follows –avour, aroma, extraction – will fall short. It’s time the grinder got the attention it deserves.”

Espresso culture thrives on precision. Experienced baristas know every variable matters, from water temperature to dose weight. Yet, some cafés still treat the grinder as an a erthought.

“We talk endlessly about espresso machines,” Marco says. “But too o en, the grinder is treated as a simple motor that makes things smaller. at’s a missed opportunity.”

What people should care about, according to Marco, is granulometry – the science of particle size and shape. It’s not just how ne or coarse the grind is that matters, but also how uniform those particles are and what shape they take a er passing through the burrs.

ese factors in uence how water moves through the co ee bed, how avours are extracted, and whether the result in the cup is nuanced – or at and bitter.

“Di erent burr shapes will produce di erent particle geometries,” he says. “Some create spherical particles that allow water to ow more easily. Others create atter, star-like shapes that slow water down and increase extraction. is dramatically changes the cup even when the recipe stays the same.”

Precision grinding

To bring granulometry into the everyday café work ow, Cimbali Group has developed the Casadio Ermes Dual Grinder, which it

launched in partnership with Keber Burrs to provide precision, versatility, and intuition for both espresso and lter co ee.

anks to its vertical burr design, the Ermes Dual is engineered to deliver a seamless transition between on-demand and singleshot modes, and adapt to di erent brewing methods with a single touch on the display.

“We started with the burrs, not the motor or the frame,” says Marco.

“Everything was built around the goal of achieving the optimal particle shape and minimising friction. e 75-millimetre at burrs allow for a more direct ground co ee ow and complete emptying of the grinding chamber.”

At the core of the Ermes Dual is its digital micrometric adjustment system, which displays the exact distance between the burrs in real time to provide precise and repeatable adjustments.

“ e grinder also o ers ve programmable grinding pro les, ideal for cafés with a varied menu, such as single and double espresso, decaf, lter, or special brews. is optimises service times without compromising on quality,” says Marco.

Designed with baristas in mind

Behind the mechanics of the grinder is a userfriendly interface with a full-colour digital display, designed to make the Ermes Dual

approachable for new baristas while giving experienced professionals the feedback they need to work with micrometre precision.

Recognising not every café can invest in toptier equipment, Cimbali Group deliberately priced this model in the mid range.

“We want burr technology to be available to more people,” Marco says. “If quality is only accessible to high-end roasters or big-budget cafés, the industry doesn’t move forward. e Ermes Dual is designed for the everyday café that cares about quality.”

e team at Cimbali Group believe the grinder is not only a great t for high-end specialty shops but also busy multi-site operations. For café owners trying to build customer loyalty, baristas competing in championships, and roasters seeking to preserve the integrity of their beans, the grinder aims to be the tool that ties it all together.

“People spend 95 per cent of their equipment budget on espresso machines. But without the right grinder, the machine can’t perform. It’s time to change that mindset,” Marco says.

“We can con dently say that every co ee, when ground with this level of care will express its full potential.”

For more information, visit casadio.com and keberburrs.com

Matcha masterclass

Matcha is giving coffee a run for its money in the popularity stakes, but what actually is the vibrant green powder and how can you tell good quality from bad? T2 spills the tea.

Once a niche product mostly embraced by the wellness community and a small slice of Australia’s café sector that catered to the health-conscious market, matcha has now well and truly gone mainstream.

In 2024 the domestic matcha market was valued at $53.75 million, with that number predicted to rise to $82 million by 2030.

Some inner-city cafés report matcha sales are outpacing co ee, while there’s a new wave of venues popping up solely focusing on beverages cra ed with the green-tea powder – with co ee a supplementary addition to the menu.

According to the team at T2, this popularity explosion has been fuelled by two main factors: the increasing interest in wellness and the rise of social media.

“It’s funny, because at T2 we’ve been selling matcha since 1996. When I joined the company 10 years ago we thought it was a craze then, but it really has exploded over the past couple of years,” says Nyssa Ehsani, T2 Business Development Manager.

“A decade ago, it was getting attention from the wellness community and I think the wider adoption of health and mindfulness in

Australia has contributed to its popularity. Not only is matcha rich in antioxidants but it also contains the amino acid L-theanine, which slows down the e ects of ca eine. at’s why you can drink it in the a ernoon and feel quite calm and balanced, instead of getting the jitters.”

As with many wellness trends that have gone mainstream, social media has been a launchpad for all things matcha.

“ e vibrant green colour and creamy texture have been a hit among Instagram and TikTok users, and that’s had a huge impact on fuelling its status among younger consumers,” says Gianna Serbati, T2 Marketing Manager.

“Creators are showcasing matcha in all manner of formats – from lattes to desserts to baking – and that’s driving demand for creative drinks and treats in local cafés.”

Back to basics

While more people than ever might be choosing a matcha-based beverage, how many consumers actually know what they’re drinking? For those unsure of the speci cs, Nyssa explains.

“All tea comes from the Camellia sinensis species, so the only di erence between

traditional green tea and matcha is that it is ground into a ne powder,” she says.

“Green tea for matcha is also shaded before the young leaves are picked, which increases the levels of chlorophyll and produces the bright green colour for which it is known.

e best matcha, like ours, is carefully stone milled – a slow process in which the temperature of the tea is maintained to avoid eroding the quality of the leaves. Cheaper matcha is o en ground using faster machinery that creates a far less re ned product.”

Due to its historic links to Japan – although matcha was, in fact, rst produced in China – some believe it’s only grown in the country, yet the tea leaves can be produced anywhere with a favourable climate.

“Unlike co ee, a market in which a lot of value is o en paid to single-origin products, tea masters usually blend tea cultivars from a range of sources to get the desired consistency and avour,” says Nyssa.

The quality question

So, how do you tell a great matcha from an average one? It’s all about taste.

“Your tastebuds aren’t going to lie to you, so your rst measure of quality should be if you

enjoy it,” Nyssa says. “Matcha naturally has a really umami avour o en with a hint of bitterness – which many revere – but the very best matcha will also be delicately sweet. It’s all about balance.”

ere are other signs to watch out for too. Look for a vibrant, dark green colour – a more muted, brown hue could suggest lower quality. A great matcha will also whisk well to produce a smooth liquid with a good froth and no grittiness.

‘Ceremonial grade’ matcha is a term o en used to indicate quality, however, Nyssa says the expression can be deceiving.

“‘Ceremonial grade’ is a Western term for what would simply be considered premium matcha in Japan. It’s o en used in places such as Australia to signal quality, but the term isn’t regulated or used by the people who are producing it,” she says.

“However, it is a term we use at T2 because it’s an easy way to communicate the very high quality of the matcha we’re selling.”

How to prepare matcha

e traditional methods for preparing matcha stem from the Japanese Chado or Chanoyu tea ceremony. Nyssa says the process using a bamboo whisk (a chasen) in a special bowl (a chawan) yields beautiful matcha, but special equipment is not always necessary.

“You really only need the same basics required for preparing traditional tea: the tea, hot water, and something to brew it in. If you’re making large batches to keep a café stocked for the day, it can be bottled and refrigerated ready for when it’s needed – just remember to give it a shake before pouring,” she says.

“Many cafés serving matcha in iced drinks will create a basic syrup with sugar and water and then add the brewed matcha, o en in a more concentrated paste form.”

For those wanting to prepare matcha in the traditional way, Nyssa recommends using a small sieve to si the powder into the bowl and then adding water and whisking in an M or W formation until smooth. To ensure freshness, matcha should be stored in an airtight container, away from heat and direct sunlight, and used within one to two months of opening the packet.

While the strawberry matcha latte might have been the drink of last summer, T2 predicts lots more innovation on the horizon.

According to Gianna, complementary avours such as white chocolate, blueberry, peach, and salted caramel are already trending online.

“Baristas are getting really creative and exploring more than just fruity combinations. Rich avours complement matcha well, such as to ee-like syrups made from dates. I’ve seen a couple of places pair it with an earl-grey syrup which tastes amazing, and a watermelon iced matcha served with fresh mint,” she says.

“Unlike co ee, with matcha you’re not so con ned by rules – there are so many

“Matcha has a naturally umami flavour, but the very best matcha will also be delicately sweet. It’s all about balance.”

Nyssa Ehsani BUSINESS DEVELOPMENT MANAGER, T2

avours you can experiment with. at’s why we are focused on producing a fantastic base matcha product, so cafés can choose

how they’d like to serve it and really ex their creativity.”

e vast majority of matcha consumers currently enjoy the beverage in sweetened concoctions, but Nyssa sees potential for more customers to enjoy it in its original format.

“When developing our product, we focused on producing a matcha that would also taste great without sugar or milk,” she says.

“I would love for people to learn more about matcha and how to enjoy it without all the extras. For me, the magic of matcha is slowing down, appreciating the ritual of preparing a cup, and enjoying the experience with someone.”

For more information, visit t2tea.com

Unlocking café pro tability

With demand for traditional coffee flatlining and iced beverages spiking, the team at

The Alchemy Cordial Company share their tips for boosting café sales beyond the morning rush.

Traditionally, cafés have been an early bird’s game. With many co ee venues opening at dawn to catch the morning commuters and then closing a er lunch when cravings for ca eine diminish, Australian café workers have o en had late a ernoons at their leisure.

However, the dynamics of running a café are changing. Now, with rising costs across the board and shi ing consumer habits, many business owners can’t rely solely on the morning co ee rush. To overcome increasing rents, they need a steady stream of income throughout the day.

It’s a challenge Alchemy Cordial Founder Michael Bishop is witnessing more frequently in the Australian hospitality scene, but one he also believes he has a solution to. Observing the unrelenting rise of iced and signature drinks in the international café space, Michael is con dent the chilled movement can be used as a vehicle to increase sales, especially in the a ernoon and evening.

“Over the past couple of years, iced strawberry matcha has taken the world by storm. It’s part of a wider trend for iced drinks that’s been driven by Gen Z, the 13- to 28-year-olds who haven’t grown up as part of the co ee landscape,” says Michael.

“ ey want drinks that are visually spectacular, like the layers of the iced avoured matcha, so they can share them on social media and be validated by their friends.

Co ee is literally too beige for them. ey want colour, excitement, and newness.”

Gen Z’s spending power

Michael believes the café industry is experiencing something of an aging out process, in which the latest wave of under 30s aren’t drinking co ee in the same way as the generation before them. While Gen Z is the age group with the highest spending power, it’s estimated only about 40 to 50 per cent of those born between 1997 and 2012 drink co ee, compared to Millennials which sits at about 70 per cent.

“Co ee isn’t going anywhere – it’s a low price, legal drug that does fantastic things for the people who enjoy it. However, there is a growing demographic who aren’t drinking it, therefore we need something to attract them into the café space,” he says.

“Iced and signature drinks are hugely popular on social media and young people are looking to experience what they’ve seen online in real life. ese beverages have great potential, not only to attract new customers but also to increase pro tability.”

He uses iced co ee as an example. A regular eight-ounce hot latte might be priced at $5.50, whereas a 12-ounce iced latte o en comes in at around $8 – the only di erence in ingredients being the addition of four ounces of ice.

“ ere’s a reason that 75 per cent of

Starbucks drinks now are cold. Iced drinks unlock more revenue at a lower cost of goods,” says Michael.

“ e creative iced beverages younger consumers are looking for don’t require expensive ingredients. Many simply call for a premium syrup or smoothie blend alongside core ingredients already integral to the café’s operation.”

The post-lunch slump

While many cafés have traditionally closed a er lunch, Michael sees opportunity to increase revenue by keeping the doors open longer.

“Any café owner will tell you co ee sales tank a er 1pm. Your ability to pay rent as a café ends at this time unless you’ve got a reason for people to come back or make their rst visit of the day,” he says.

“A great iced drink menu will attract the a er school and university crowd who’ve got pocket money coming out of their ears. ey want to outdo their friends by sharing images on social of their blueberry iced matcha or cold brew with tiramisu foam.

“ is generation is also drinking less alcohol, so they need social spaces to hang out a er university or work. Many aren’t spending $16 on a pint of beer or a cocktail, so they’re happy to spend $12 on an amazing-looking signature drink.”

Social media might be a key to attracting

this new group of customers, yet Michael says strong signage – both outside the venue to entice people in and at the point of sale – is also essential.

“You need to shout about the incredible concoctions your baristas have created. Post them on social media, have an A-frame sign outside with the seasonal specials, and have another sign at your point of sale so they can be gently upsold when ordering,” he says.

Sourcing inspiration

While Michael thinks the matcha hype hasn’t reached its peak, he does believe one of the secrets to success with signature and chilled drinks menus is o ering concoctions that are new, exciting, and in line with industry trends.

“Source inspiration online and then give the drinks your own unique twist,” he says.

“From our research, we see that colours and layers are still very popular. ink cloud co ees with coconut milk and foams, and layered matcha drinks. In terms of avours, people are interested in health aligned ingredients such as matcha, so I think we’ll see more of ube, turmeric, and hibiscus which all have a striking signature colour like matcha does.”

For businesses unsure of how to step up their chilled beverage menu, Michael reassures it is easy to establish and doesn’t require large investment in equipment.

“You really only need a small amount of bar space and an ice machine. is isn’t like investing in a new grinder or co ee machine,” he says.

“ e most important element is training your sta to recreate the drink consistently. I suggest creating a set of step-by-step instructions, or even a video they can watch. Creating delicious drinks that look the same will create customer loyalty and brand recognition when shared on social media.”

ose with limited time to create new drinks can bene t from Alchemy’s recipe kits, which include all the essentials needed to cra on-trend chilled drinks. As well as the core ingredients such as syrups and smoothie bases, the kits include detailed instructions and QR codes linking to step-bystep videos. e Flavoured Iced Matcha Kit,

for example, comes with matcha, strawberry syrup, blueberry syrup, and white chocolate sauce. All the café needs to add is the milk or alternative plus ice and they instantly have three new drink options to rotate as limitedtime o ers.

“We’ve put in the work to make it simple for café owners to create the chilled drinks that will appeal to Gen Z. We’ve got some really exciting new signature drinks creations such as a Banana Bread Chai Smoothie and a Pistachio Iced Latte in the recipe kit format,” says Michael.

“Signature drinks can engage all the senses. Going forward, I believe they’re going to be the key to unlocking café pro tability.”

For more information, visit alchemycordial.com.au/wholesale

Summer Blend

How to scale smart

On the back of a recent double Golden Bean win and a string of exciting new collaborations, The Bean Cartel Founders Stacy and Alison Visser reveal how they scaled their business, grew their team, and exceeded their growth goals.

Despite experiencing one of the most challenging years for roasters in the Australian co ee sector’s history, over the past 18 months Melbourne’s e Bean Cartel has achieved a series of impressive milestones.

At the 2025 Golden Bean Awards, the team picked up gold medals in the Espresso and Filter categories, adding to their 2024 haul of eight medals which included a gold in the Milk-Based category.

As their trophy cabinet has expanded, so has the roaster’s reach. In July, e Bean Cartel was invited to be the inaugural roaster to feature at Melbourne Airport’s new Co ee Capital installation, which sees a rotating lineup of Victorian roasters take up a seasonal residency. e brand has also recently established a growing market of wholesale partners in South Australia. is company growth has not only warranted an expansion of its Notting Hill roasting facility but also its team of passionate co ee professionals. While some other co ee businesses have struggled to recover from the ripple e ects of COVID-19, e Bean Cartel has achieved 300 per cent revenue growth since 2021 and forecasts a further 20 to 30 per cent increase by the end of the 2025/26 nancial year.

Competitive edge

So, how have Founders Stacy and Alison Visser achieved this feat, and how can other co ee businesses learn from their successes?

“When COVID-19 hit, at rst we lost a 1000 kilograms a week in sales. I never thought that four years later we’d have tripled our revenue. It’s quite incredible. Despite what has been a seriously tough year with the supply issues we’ve faced, we’re still looking at great growth for 2025/26,” says Stacy.

“We’re seeing an uptake in new markets such as independent grocery stores and corporate clients.”

Stacy Visser COFOUNDER, THE BEAN CARTEL

“Achieving milestones such as Golden Bean has been one of the keys to our success, not just because of the platform they provide but also the pressure it puts on us to ensure the quality of our product remains excellent. For

example, we don’t want someone trying our beans at Co ee Capital for the rst time and saying, ‘this is average’.

“ e team are very competitive and I think that comes from the top. at external pressure drives our innovation and commitment to high standards. ere’s been a lot of average green beans around lately due to supply issues, but we do the work behind the scenes so the quality of our award-winning blends remains high.”

e Bean Cartel’s competitive team have also been instrumental in the business’ accomplishments, according to Stacy and Alison. ey say gradually bringing together an A-team of skilled people who care about co ee and the brand has been a somewhat instinctive process.

“You can have a great product and brand, but if you’ve got ordinary sta it’s de nitely not going to work,” says Stacy.

“It’s taken baby steps, but we’re at a point now where we have the team we’ve always wanted, and we wouldn’t have achieved any of this without them. We’ve become quite good at working out who will t well with the rest of the team – they’ve got to be quite tough, willing to take on feedback, and adapt to our pace.”

While personality traits are important,

Co-Founder and Director Alison says nding people who can ll any skill gaps within the company is the main goal.

“Early on, we realised we were trying to do everything ourselves, but we can’t possibly have all the skills needed for the company to thrive. We needed people who have specialist abilities in the areas that Stacy and I don’t. We can’t be experts in roasting, marketing, business strategy, sales, latte art, and everything else we cover as a business,” she says.

“We have never advertised for new sta , which speaks to the strength of our brand reputation. We get a lot of people approaching us and, usually, we don’t have a role for them to ll, but if they’re a great t we’ll o en bite the bullet and bring them onboard anyway.”

Practising patience

In 2022, e Bean Cartel rolled out a full rebrand that aimed to bring something fresh, colourful, and distinctly unique to the Australian co ee scene. is epic undertaking was another of the building blocks that paved the way to the roaster’s accomplishments.

“We knew rebranding was going to be key to taking e Bean Cartel to the next level. However, much of its success was actually due to patience. We had been working on the rebrand through the pandemic, but we waited until the lockdowns had passed and we had some clean air to relaunch,” says Stacy.

“We also needed the right people to bring our vision to life. Finding our illustrator Alejandro Giraldo who is based in Medellin, Colombia, was a long process, but it was worth the wait as it brought the whole thing together.”

Learning to be patient has also come in handy in other parts of the business. While it can be tempting to jump at every opportunity that comes their way, the Founders say knowing when the time is right is essential.

“At the start of the year, we had some very big clients that wanted to come onboard. Due to the issues with green-bean supply and the fact there was little to no spot co ee in Australia, we had to be patient and decide that we couldn’t bring these clients in at that moment,” Stacy says.

“We had the opportunity to expand fast, however, doing so would have meant we weren’t able to adequately supply our existing clients, and I wasn’t prepared to do that.”

Embracing diversification

As the international co ee market continues to experience volatility and some cafés in Australia still face challenges from shi ing consumer habits, e Bean Cartel has looked to diversi cation to continue its growth journey.

“ e market is still quite volatile and a lot of cafés are being sold, which leaves roasters in a di cult position as you’re not sure if the venue will stay with you,” says Stacy.

“ erefore, we’ve started to diversify. We’re seeing an uptake in more stable markets such as independent grocery stores and corporate

clients. We’ve also stepped up our online game, targeting at-home consumers who appreciate great quality co ee.”

For those looking to learn from e Bean Cartel’s success and expand their own business, Stacy shares the words of one of his former mentors.

“I’m going slowly because I’m in a hurry,” he says.

“It’s a bit of a corny phrase, but it has really stuck with me. I was always trying to get out of the gate at 100 miles per hour, but rushing isn’t a sensible way to do business. Hold o , be patient, and surround yourself with the right people.”

For more information, visit thebeancartel.com.au

Saving hospitality’s “most valuable resource”

Joseph Stock’s decades of experience in hospitality have taught him plenty of lessons. Now, he’s looked at one of the most significant pain points of running a café with the goal of making it stress-free.

There is no better way to understand the café and hospitality industry than by being embedded in it. Joseph Stock knows the trials, tribulations, and pitfalls of existing in this fast-paced space and wanted to create change in what he found to be one of its most stressful and convoluted aspects.

A pastry chef and venue operator with more than 20 years of experience, Joseph launched wholesale supply ordering platform Stokd to try and remove some of the roadblocks he has experienced in his time working in di erent cities around Australia and New Zealand.

“Stokd is a clean connection between venues and suppliers no bloat, no hidden fees, just time saved,” says Joseph.

“We built this platform to eliminate that noise. Its smart, seamless ordering is designed to give operators their time back and give suppliers a modern channel to grow. We’ve placed a signi cant focus on usability, a ordability, and transparency from day one, and have worked to do this in a way that doesn’t punish the people making the product.

“We’re not trying to be a marketplace or a gatekeeper. Stokd is an infrastructure layer – a clean pipeline between buyer and supplier, where everything from product availability to cost analysis to invoice reconciliation just works.”

Despite the desire to create this new platform originally being born from his longheld frustrations as a venue operator, Joseph says there is still a priority on streamlining the ordering process for suppliers.

“What suppliers want is not complicated: it’s simply a clean, transparent way to receive and manage orders without the bloat,” he says. “ is is a supplier- rst ordering system built by venue operators who were fed up. We have done our best to construct a platform that is built by hospo, for hospo, and keep it straightforward.

“From confusing fees to rigid ordering logic, many suppliers feel digital ordering systems are more of a cost centre than a tool to grow their business. Stokd allows suppliers to keep control over their pricing and data.

“ e platforms that were meant to simplify trade have instead distanced suppliers from their customers and inserted themselves into the middle of the process. Stokd isn’t a venture studio project or investor-backed guesswork – it came from the same spreadsheets, fridge

scribbles, and supplier WhatsApps that every venue knows too well.” at focus on suppliers, however, has not come at the expense of the goal of providing venues with a more streamlined ordering platform.

“Your expectation as a venue is you can get what you want when you want if you see it on your supplier’s system, and when you can’t it’s really frustrating. Having that visibility about which products are available is crucial,” says Joseph.

“I’ve consistently seen suppliers give the wrong product or miss products on delivery, and I’ve used clunky ordering systems or multiple apps and websites that have led to so much lost time chasing suppliers.

“With Stokd, we can streamline the process for both suppliers and operators across hospitality, whether that’s cafés, restaurants, or bars. We want every aspect of the ordering process to be easier.”

Joseph launched his new platform at Melbourne’s Foodservice Australia tradeshow in May 2025 before making it available across Australia. e response to that initial reveal was, according to Joseph, humbling.

“Our launch at Foodservice Australia was a strong validation of what we’ve built – not just from operators but also from suppliers who’ve long wanted better systems without more admin,” he says.

“Stokd is built by people who live the dayto-day struggles of the industry, and we want to make lives easier.

“In hospitality time is the most valuable resource, yet most ordering platforms still force venues to juggle multiple systems, manual updates, and clunky work ows. Suppliers maintain control of their data, pricing, and ful lment logic. Venues gain visibility, speed, and clarity. Everyone saves time.”

Stokd has been developed as an end-toend ordering solution that spans multiple suppliers and is also integrated with Xero, MYOB, and Quickbooks.

“We’re not here to change the industry with hype,” says Joseph. “We’re here to x what wastes its time.

“In hospitality, time is the most valuable resource. Stokd gives it back.”

For more information, visit stokd.com

e power of Immersion

Representatives from nine Grinders Coffee partners were brought together in Melbourne for this year’s Immersion Experience, but the lessons taken aren’t only restricted to those who were in attendance.

The strength and breadth of Australia’s café community is more than matched by the quality of its co ee roasters. From large-scale organisations to boutique oneand two-person operations and everything in between, cafés are spoilt for choice when selecting a roaster to supply their beans.

For the past three years, Grinders Co ee Roasters has held its Immersion Experience as a mechanism to not only thank some of its customers for their loyalty but also to continue to educate and help them grow their businesses.

In its inaugural edition in 2023, Immersion was limited to a handful of Victorian customers. For the past two years, though, the opportunity has been presented to carefully selected Grinders partners nationwide.

In 2025, the Immersion Experience saw 18 people from nine cafés in the Grinders network convene in Melbourne for a two-day event focusing on business growth, education, and networking.

Grinders Co ee Ambassador Jono Goldthorpe says the annual event showcases the roaster’s raison d’être and how it can align itself with its partners.

“Everyone in Australia is roasting really great co ee at the moment and providing

training for their customers,” he says. “We want to provide above-and-beyond support for our customers and look at how they can not only grow their business through co ee but also learn some tips and tricks to stay on top in the current market.

“ e Immersion campaign is a powerful opportunity for us to connect more deeply with our customer base and build lasting partnerships. We’ve focused on engaging with passionate, growth-minded businesses – those eager to collaborate and explore new ways to succeed together. While space was limited this time, our intention was never to exclude, but instead to start somewhere meaningful.

“ is campaign is just the beginning of a broader journey to understand how we can better support all our customers, regardless of current volume, and continue building a community driven by shared ambition and mutual success.

One of the Grinders customers in attendance was Madison’s in Broadbeach, which been with the roaster for 29 years.

“Customers like Madison’s are already loyal, but this is a way for us to give back, provide something di erent, and give them even more reassurance about us as a co ee brand, supplier, and partner,” says Jono.

Delivering some of those key insights was a trio of speakers with hands-on experience of growing their own businesses.

Founder of Indonesia’s Expat. Roasters and former Grinders Co ee Ambassador and Training Manager Shae Macnamara discussed maintaining brand credibility, consistency, and quality while growing into new venues and markets.

Yolk Group’s Kieran Spiteri o ered insights into identifying market needs in di erent areas, like his business has done with its six independent venues and catering provider in some of Melbourne’s most trendy, co ee-loving suburbs such as Collingwood and Northcote.

Finally, CEO of Digital Picnic Cherie Clonan educated attendees on how to excel on social media and improve their digital marketing and online presence.

“When Shae was working with Grinders he helped modernise the brand. He’s taken a lot of learnings from his time with us into his new business that has now expanded from Bali across Indonesia and into Malaysia, which has been exciting to see,” says Jono.

“Yolk Group’s venues are always featured in lists of the top cafés in Melbourne. ey all have di erent concepts, so we wanted Kieran

to come in and talk about how that works, how they approach that, and how they identify and meet gaps in the market.

“We were also excited to see what insights Cherie and Digital Picnic had to o er in how social media can help grow small businesses, and the importance of a strong online presence.”

e second day of the event, titled Under the Hood, saw attendees visit the Sanremo Co ee Machines headquarters in Richmond for a more hands-on experience, led by Sanremo’s Technical Relationships Manager Dee Alam.

“When we went to Sanremo, they opened up a co ee machine and gave really in-depth information on how it works, what common issues are, and how they can be avoided. We wanted to give a better understanding of how a well-maintained machine not only increases the longevity but also helps to provide a consistent, quality co ee,” says Jono.

“We then had a networking lunch to create more of a connection between our customers and encourage them to compare ‘war stories’, share contact details, and keep in touch a er the event.”

Sanremo Marketing Manager So a Calabrisello sees true value in industry partnerships and was honoured to host the event.

“Being part of an initiative that brings together café owners, co ee professionals, and partners from across the country to

collaborate and share experiences is incredibly valuable for our industry,” says So a.

“For us, the key takeaway was the importance of partnering with people who truly align with our values, because it is when you combine the right vision with the right support that you can make the greatest impact.”

Jono says identifying and welcoming experts such as the speakers and Sanremo is key to helping Grinders’ partners grow.

“Our scale is one of our strengths,” he says. “We’re putting a stronger focus on things such as signature drink retailing, in-store co ee retailing, and using social media and digital marketing, but these things change so rapidly that getting experts to talk about them while they’re in the thick of it is really valuable.

“We can roast incredibly consistent co ee, we’ve got an amazing quality assurance process and roasting process when we deal with our larger customers, but we want to show what we do for our customers that might be smaller in scale.”

e insights gained by those at the event will not be limited to those in attendance though. Jono says Grinders is keen to promote collaboration between its partners to foster stronger connections between its cafés and venues.

“ e Immersion was an invitation-only event, but we had photographers and videographers capture key content to share those learnings through our EDMs and online videos,” he says.

“We have a lot of passionate people in our business that honestly do care.”

For Grinders General Manager Steve Bean, Immersion is an opportunity to bring together passionate co ee professionals from all parts of the industry to learn, share, and grow.

“It’s about building a community that uses collaboration to deliver sustainable growth,” he says.

“Having personally experienced the impact a session like this has, it re-enforced that we all go further when going together. My hope is that we can use this event as a base to expand our community and continue to support more growth over time.”

Although these events only happen once a year, they give a strong indication into what the roaster’s priorities are when working with cafés. Jono believes that desire for Grinders to help its partner businesses grow lters all the way through the company.

“ e great thing about this event is it shows our customers who we are at our core,” says Jono. “We’re a passionate, co ee-centric business. Our people are that way as well.

“We spend a lot of time with our café partners. We visit and try to support them on a store level to progress the relationship beyond being purely transactional, and this is a way we can really give back and say thank you.”

Insights from the series will be shared more broadly through Grinders’ digital channels.

e education state

From everything you need to know to establish your first café to the use of AI in the coffee industry, MICE2026’s lineup of educational panel discussions will share practical advice from some of the industry’s most experienced professionals.

Despite what some may say, ChatGPT can’t give the answer to everything.

For example, it might be able to regurgitate some of the basic points needed to set up a café business in Australia, but it can’t describe from experience the unexpected obstacles it overcame, the advice passed down from hospitality pioneers, or the current windows of opportunity in a particular city.

is practical and personalised approach to advice and education is at the core of Melbourne International Co ee Expo (MICE). Aware of the power of knowledge sharing and o the back of the hugely successful series of panel discussions at the 2025 event, for the next edition of the international tradeshow organisers are planning their most comprehensive and useful educational program to date.

“ ese discussions provide a platform for global thought-leaders, local experts, and passionate co ee professionals to share knowledge, exchange ideas, and prepare the industry for the challenges and opportunities ahead,” says MICE Moderator Sarah Baker.

“MICE education inspires both business and cra . It gives professionals the tools, insights, and connections they need to thrive

in a fast-changing industry.”

e Café Education Series will run throughout the duration of MICE2026 and aims to give café owners practical advice, industry insights, and a platform to discuss ideas and issues that are important to them and their business.

Sessions will cover topics such as how to establish your rst co ee venue, the key to business longevity, what it takes to become one of the world’s top cafés, menu innovation and its link to pro tability, and so much more.

Kirk Pearson, Founder of Project Zero Co ee, was one of the panellists to take part in 2025’s discussion on ‘Cafés of the future and market disrupters’.

“I really enjoyed being a panellist. I learnt a lot from Connor [Nestor] and Matteo [Barbarossa] who were up there with me,” he says.

“It was good to bounce ideas o them and disagree with each other a little bit as well. I found it to be a very productive discussion.”

Kirk highlights the value of attending knowledge-sharing events such as the Café Education Series.

“If you’re working in the industry or thinking of joining it, there’s so much you can learn from events like MICE –

it’s free education,” he says.

“With time for questions, it’s really interactive, so there’s a lot of value if you want to learn more about the co ee industry.”

For those who want a deeper dive into the co ee market, the GCR Symposium series takes place before the doors open for general admission and explores themes such as market consolidation, emerging co ee production regions, use of AI in the industry, and the expansion of quality co ee into the wider hospitality space.

In this series, international speakers share their insights on where they think the market may go and what that means for those doing business in Australia and New Zealand.

Of course, the panel discussions aren’t the only learning opportunities at MICE2026. roughout the three-day event, exhibitors will host a range of engaging activations, including cupping sessions, tastings, smackdowns, and more.

MICE2026 takes place at the Melbourne Convention and Exhibition Centre from 26 to 28 March.

For more information, visit internationalcoffeeexpo.com

Eagle

VThree-time Australian Latte Art Champion Victor Vu reveals how to recreate the mighty eagle latte-art design.

ictor doesn’t claim to have created this design, but he’s also not sure who first came up with the pour.

The Australian Latte Art Champion says the eagle is popular with many of the baristas he knows, who love to show it off at throwdowns and local competitions.

For those trying it for the first time, he says it’s not too challenging, therefore is a great option for baristas practising their pouring skills.

“This design is quite easy to replicate at a café, so is a good training option for baristas with basic skills,” Victor says. “It’s quite a fast pour – take the time to go through the steps before trying it out.”

To the right of the first rosetta, pour an eight-leaf rosetta, and then a six-leaf rosetta to the right of the second. Drag a thin line along the top to connect the three rosettas.

From the bottom of the final rosetta, drag a thin line along the inside of the rosetta. Once you reach the top of the cup, drag the line along the curve of the cup about a third of the way down before flicking up and creating the inner eye, finally meeting the first thin line that connects the

From the nine o’clock position, along the left-hand curve of the

Turn the handle to three o’clock. Pour a rosetta along the curve of the cup from 12 o’clock to the handle at three o’clock.

Still using the continuous pour and following the curve of the cup, form a small flat circle for the nodules and then continue to form the rest of the beak, with a sharp V to form the mouth.

THE WORLD’S DESTINATION FOR COFFEE

Become a part of the world’s destination for coffee at MICE 2026. Don’t miss out on the opportunity to contribute to the southern hemisphere’s leading coffee event.

GET INVOLVED

MARCH 2026

Melbourne Convention and Exhibition Centre 26–28

ASustainability in action

Andrew Feldon details how the NZSCA is supporting a greener coffee future.

t the New Zealand Specialty Co ee Association (NZSCA), one of our core commitments is to support the NZ co ee roasting community by championing sustainability. We do this by sharing knowledge, creating space for open dialogue, and encouraging members to challenge conventional practices, all with the goal of shaping a more responsible and resilient industry.

In recent years, a key focus area has been the use of gas in roasting and how we, as a sector, can reduce emissions and futureproof our operations. Spearheading this work is NZSCA board member Scott Pepler, whose leadership has been instrumental in establishing a valuable partnership with the Energy E ciency & Conservation Authority (EECA). rough the portfolio’s e orts, we’ve fostered meaningful and, at times, spirited conversations about energy use, while also shining a light on practical innovations and optimisation tools already being used across the industry.

Equally encouraging are some of NZSCA members who have embarked on the B Corp

certi cation journey. It’s a rigorous and deeply values-driven process, and one that re ects a genuine commitment to sustainability. Among the early pioneers was Mike Murphy, whose e orts and unwavering principles were honoured with a Historical Contribution Award at the 2025 NZSCA Recognition Awards. His recognition highlighted not only individual leadership but also the collective momentum building across the sector.

Together, these stories re ect a growing movement: one that celebrates innovation, challenges the status quo, and reinforces our shared responsibility to leave the industry better than we found it. More importantly, they demonstrate that sustainability isn’t a one-size- ts-all solution, but rather a mindset that in uences everything from the energy we consume to the way we package, ship, and even market our co ee.

While sustainability can come in many forms – from reducing energy use, adopting sustainable farming practices, and making better packaging choices – the sustainability portfolio within the NZSCA

is also exploring how we can reduce or reuse products that might otherwise become waste. A promising area of focus is giving packaging a “second life,” with innovations that repurpose materials into practical building products. Initiatives such as SafeBoard and FuturePost are showing that waste streams can be transformed into resources, sparking conversations about circular systems that extend far beyond the co ee industry. Looking ahead, the NZSCA remains committed to supporting our community of members. By showcasing success stories, providing access to tools and resources, and fostering spaces for informed discussion, we aim to continue encouraging meaningful innovation. e road to a greener co ee future is ongoing, but with collaboration and shared purpose, it’s one we’re excited to keep travelling together.

For more information on the New Zealand Specialty Co ee Association, or to join, visit nzsca.org

2025 Roasters Directory

From Canberra to Christchurch, Darwin to Adelaide, the 12th edition of the BeanScene Roasters Directory features more than 800 of Australia and New Zealand’s coffee roasters.

It’s been a particularly tough year for co ee roasters around the world, with green-bean prices reaching new record highs amid extreme weather, con ict, and rising demand from emerging markets such as China.

Australia and New Zealand’s roasters haven’t been immune to the impact of these wider market movements, with in ated prices, delays on shipments, and a reduced amount of spot co ee available to purchase – all compounded by the weak Australian and New Zealand dollars.

However, the region’s co ee community are a resilient bunch, and many co ee companies have drawn on their experience to nd solutions, pivot their o ering, educate their audience, and continue to supply co ee lovers with fantastic beans.

e number of roasting businesses included in this year’s Roasters Directory has seen a small increase – up about 50 compared to the 2024 edition. is is a positive result given the tough conditions experienced by those buying and selling co ee over the past year.

As part of the Directory, we asked roasters to take part in an optional and anonymous survey to reveal insights into the market and current trends. As well as questions about their customer base, roasting volume, and values, this year we asked how global issues have impacted their businesses.

Unsurprisingly, of the 200 survey respondents, 81 per cent said they’d experienced supply issues over the past 12 months. Traders were used by 75 per cent of those roasters, while 25 per cent sourced directly from producers.

Have you experienced supply issues in the past 12 months?

processed over the past year. Only 11 per cent cited a decrease, with 28 per cent staying the same and 61 per cent reporting an increase.

Has the volume of coffee you roast changed in the past 12 months?

Despite these supply issues, compounded by shipments delays and spot co ee shortages, the majority of roasters surveyed reported an increase in the volume of co ee they

Reporting on total volume, respondents represented a broadly even spread of the industry. Of the respondents, 17 per cent said they roast 10 to 50 kilograms per week, 11 per cent said 51 to 100 kilograms, 33 per cent said 101 to 500 kilograms, 9 per cent said 501 to 1000 kilograms, 15 per cent said 1001 to 5000 kilograms, 11 per cent said 5001 to 10,000 kilograms, and 4 per cent said more than 10,000 kilograms.

ese results somewhat correlate with the roasters’ reported customer bases. When

asked how many businesses they supply with co ee, 51 per cent said one to 25, 15 per cent said 26 to 50, 4 per cent said 51 to 100, 12 per cent said 101 to 200, 8 per cent said 201 to 500, and 10 per cent said more than 500. Interestingly, at the higher end of the scale, the percentage of businesses supplying more than 500 venues has risen from 1 per cent in our 2024 survey to 10 per cent.

How many businesses do you supply with

coffee?

More positive news came from the enquiry into new business, with a whopping 80 per cent of respondents saying they had seen an increase in new customers over the past 12 months – with only 5 per cent reporting a decline.

A lot of the public conversation on co ee over the past few months has centred on the price of a cup. With roasters experiencing higher prices for green beans, many have had to pass on that additional cost to their customers, who have then passed that onto the consumer.

Of the roasters we surveyed, 88 per cent said they had increased their prices over the past year and 87 per cent said they were considering increasing their prices in the next 12 months.

However, this doesn’t appear to have greatly impacted their customers’ buying habits. Although 25 per cent of respondents said their customers had reduced the amount of co ee they are purchasing, 33 per cent

reported no change and 42 per cent said it had increased.

Have you noticed a change in your customers’ buying habits?

over the past year,” says BeanScene Editor Kathryn Lewis.

“Reading the news, it can be easy to think the co ee industry is really struggling right now, but that’s not necessarily the case for everyone. ere are a lot of roasters that are pivoting their o ering to changing consumer demands, and increasing their presence in other hospitality venues as well as retail.

“Whatever challenge is put in their way, many of the region’s roasters nd a route to overcome it. At the heart of our industry lies a true passion for the art, cra and science of co ee that people aren’t willing to sacri ce.”

So, while the market remains tough, it appears there are still opportunities for growth in the sector.

“It’s hugely positive to see so many roasters in Australia and New Zealand reporting an uptick in new customers and roasting volume

*The 2025 Roasters Directory is compiled of opt-in participants and verified venues. If you have missed out this year or need to update your details for next year, please email charlotte.murphy@ primecreative.com.au

The 2025 BeanScene Roasters Directory is powered by

Elevating the co ee experience

With collaboration at the heart of the brand, MILKLAB continues to partner with roasters and cafés across Australia to level up the coffee experience.

Barista milk and alternatives specialist MILKLAB has spent the past decade working with the co ee industry to ne-tune its products to deliver the best possible co ee experience. With milk making up 80 per cent of the co ee in some cases, it’s impact on the nal beverage can’t be understated.

“ e right milk needs to complement and balance the avour pro le of the co ee –never overpowering and always harmonising,” says Melanie Ung, MILKLAB Brand Manager.

“We lean on our roaster partners for collaboration and feedback so that every one of our barista plant-based milks textures beautifully and pairs seamlessly with the avour of espresso. at partnership ensures our products don’t just perform but actually enhance the cup.”

is collaboration with roasters is highlighted each year when MILKLAB hosts its annual Roasters Royale competition at Melbourne International Co ee Expo (MICE). Creating a dedicated platform to

showcase the skills of Australasia’s most talented roasters, the event sees roasters go head-to-head to create the best blend to complement MILKLAB’s oat milk.

In March 2025, Hung-Chi Wu of Ratio Co ee in New South Wales won the grand prize of a trip to Brazil and $10,000 cash. Hung-Chi says his blend for the competition complemented the rich body and wellstructured base of MILKLAB Oat Milk.

“ e blend enhances aroma with Uganda co ee beans, boosts acidity using beans from Kenya and Colombia, adds a touch of nuttiness from Uganda and Brazil beans, and concludes with MILKLAB’s bold body and chocolate notes,” he says.

While Oat Milk is MILKLAB’s star product, Melanie says it shares the limelight of Australia’s favourite alternative milk.

“ e iconic trio of almond, soy and oat has truly cemented itself in cafés across Australasia. Each brings something unique to the cup, and together they’ve become the everyday favourites for both baristas and

co ee drinkers alike,” she says.

“Coconut and macadamia round out our barista plant-based milk range, bringing unique avour experiences that give baristas and co ee drinkers even more ways to enjoy their cup.”

MILKLAB will continue to work alongside the co ee industry to keep elevating the café experience as the sector evolves to shi ing consumer interests.

“We see cafés becoming even more of a hub for connection. As going-out culture evolves, people are choosing cafés as their place to gather, discover and be inspired,” says Melanie “ at shi presents a huge opportunity for café owners and it’s why we’ve been rolling out Co ee Shop Sets across the country and building our MILKLAB Sensations program. It’s all about supporting our partners to deliver not just a great cup of co ee but also a memorable café experience.”

For more information, visit milklabco.com

ACT

Barrio Collective Coffee

59/30 Lonsdale Street, Braddon 2612 0423 100 814 barriocollective.com

Bean Culture

5/47 Vicars Street, Mitchell 2911 02 6223 2200 beanculture.com.au

Boof-Pa Beans

22a Beltana Road, Pialligo 2609 0417 203 601 boofpabeans.com.au

C&O Bean Merchants

5 Lyton Street, Canberra 2609 1800 064 535 beanmerchants.com.au

Cosmorex Coffee

47 Kembla Street, Fyshwick 2609 02 6280 7511 cosmorex.com.au

Jindebah Coffee

7/13-15 Brooks Street, Mitchell 2911 02 6160 0560 jindebah.com

Lonsdale Street Roasters

Building 2, Unit 5, 1 Dairy Road, Fyshwick 2609 02 6108 3661 lonsdalestreetroasters.com

Ona Coffee

68 Wollongong Street, Fyshwick 2603 02 6162 3321 onacoffee.com.au

Red Brick Coffee

6/161 Newcastle Street, Fyshwick 2609 0431 323 960 redbrick.coffee

Seven Miles Coffee Roasters

23 Whyalla Street, Fyshwick 2609 1300 132 507 sevenmiles.com.au

Two Before Ten

68 Bandjalong Crescent, Aranda 2614 0475 210 111 twobeforeten.com.au

NSW

29 Coffee Roasters

1435 Old Northern Road, Glenorie 2154 1300 701 155 29coffeeroasters.com.au

88 Degrees Coffee

21 Leeds Street, Rhodes, Sydney 2138 02 9807 6033 88degreescoffee.com

9Bar Coffee

6/4 Hayes St, Balgowlah 2093 02 9949 3275 espressoservicesplus.com.au

a.k.a. Coffee

22 Rausch Street, Wentworthville 2146 0406 969 099 akacoffee.com.au

ACE Coffee

6/10-12 Girwah Place, Matraville 2036 1300 884 165 acecoffee.com.au

Adore Coffee Roasters

26 Fariola Street, Silverwater, Sydney 2128 02 9877 5552 coffeegalleria.com.au

Air Roasters Coffee

1/17 Pikkat Drive, Braemar 2575 1300 052 534 airroasters.com.au

Alfresco Coffee Roasters

4/78 Campbell Street, Moruya 2537 0427 768 207 alfrescocoffee.com

Altitude Coffee Roastery 8/108 Dangar Street, Armidale 2350 02 6772 3020 altitudecoffeeroastery.com.au

Amelia + Toby 58 Hyde Street, Bellingen 2454 ameliaandtoby.com.au

Anchorage Coffee

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 anchoragecoffee.com.au

Antilles Coffee

32 Regans Road, Tamworth 2340 0427 622 272 antillescoffee.com

Aramac Foods

16/12 Mars Road, Lane Cove West 2066 02 9420 5733 aramacfoods.com.au

Art of Espresso

35 Main Street, Young 2594 02 6382 1151 artofespresso.com.au

Arte Coffee 21 Leeds Street, Rhodes 2138 02 9807 6033 artecoffee.com.au

Artificer Coffee 547 Bourke Street, Surry Hills 2010 artificercoffee.com

Artis Coffee Roasters

9-11 Shepherd Street, Marrickville 2204 0424 020 737 artiscoffee.com.au

Artisti Coffee Roasters

3/11 Craft Close, Toormina 2452 02 6653 1182 artisti.com.au

Aslan Coffee Roasters

25 Nurses Walk, The Rocks 2000 0488 827 526 aslancoffee.com.au

Australian Coffee Experts

6/10-12 Girawah Place, Matraville 2036 1300 884 165 acecoffee.com.au

Background Specialty Coffee

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 backgroundcoffee.com.au

Baker St Roastery

9 Baker Street, Banksmeadow 2019 02 9666 1273 bakerstroastery.com

ROASTERS DIRECTORY

Barefoot Roasters

1a Lateen Lane, Byron Bay 2481 0430 316 066

barefootroasters.com.au

Barrel One Coffee Roasters

22 Orchard Road, Brookvale 2100 0408 431 864 barrelonecoffee.com

Bay Beans Coffee

1 Stockton Street, Nelson Bay 2315 0428 555 535 baybeans.com.au

Beancraft

11/9 Foundry Road, Seven Hills 2147 beancraft.com.au

Bearded Brewer

28 Wugan Street, Yerriyong 2540 0423 795 115 beardedbrewercoffee.com.au

Black Drum Roasters

18 Carnegia Place, Blacktown 2148 0423 200 869

blackdrumroasters.com.au

Black Market Coffee

24 Cadogan Street, Marrickville 2204 0417 282 059 blackmarketcoffee.com.au

Bliss Coffee Roasters

1/37 Shipley Drive, Rutherford 2320 0431 121 844 blisscoffeeroasters.com.au

Blue Mountains

Coffee Roasters

5/2-4 Tayler Road, Valley Heights 2777 02 4739 0910 bluemountainscoffeeroasters.com.au

Bogota Roasters

9 Buckley Street, Marrickville 2020 0417 229 941 bogotacoffee.com.au

Botero Coffee Roasters

275 River Street, Maclean 2480 1300 540 337 botero.com.au

Bow & Arrow Coffee Roasters

688 Bourke Street, Redfern 2016 0416 004 411 bowandarrow.coffee

Brasilero Coffee

1/7 Greenhills Avenue, Moorebank 2170 02 9821 1354 brasilerocoffee.com.au

Brawn Trading Company

15/12 Mars Road, Lane Cove West 2066 02 9420 0186 gourmetgold.com.au

Brew Ha Ha Coffee Roasters

Catherine Street & Piper Street, Lilyfield 2040 02 9560 0778 brewhahacoffeeroasters.com.au

Bun Coffee

5 Cessna Crescent, Ballina 2478 1300 286 263 buncoffee.com.au

Byron Bay Coffee Company

169 Broken Head Road, Newrybar 2479 02 6687 1043 byronbaycoffeeco.com.au

Campos Coffee

16 Baker Street, Banksmeadow 2019 02 9136 9032 camposcoffee.com

Cassiopeia Specialty coffee

12 Lee Street, Emu Plains 2750 0431 821 371 cassiopeia.com.au

Central Coast Coffee

1/80 Somersby Falls Road, Somersby 2250 02 4211 6690 centralcoastcoffee.com.au

Cherry Beans Coffee Roasters

7 Clyde Street, Rydalmere 2116 02 9638 0190 cherrybeans.com.au

Coffee Alchemy

2/87 Sydenham Road, Marrickville 2204 02 9516 1997 coffeealchemy.com.au

Coffee Bean Roasting House

15 Douglas Mawson Road, Dubbo 2830 1300 654 001 coffeebean.com.au

Coffee Bean Shop

C01, 1 Campbell Parade, Manly Vale 2093 0428 555 535 coffeebeanshop.com.au

Coffee Brothers

1/54 Darley Street, Mona Vale 2103 0444 969 901 coffeebrothers.com.au

Coffee Hero

Old Baturst Road, Emu Plains 2750 0401 762 372 coffeehero.com.au

Coffee Masters of Australia

18/57a Rhodes Street, Hillsdale 2036 02 9311 3245 coffeemasters.com.au

Crave Coffee

1411 Jullian Close, Banksmeadow 2019 02 9516 1161 cravecoffee.com.au

Crema Coffee Garage

62 Broadmeadow Road, Broadmeadow 2292 1300 232 626 cremacoffeegarage.com.au

Daily Grind Coffee

1/9 Bergin Street, Gerringong 2534 0406 407 953 dailygrindcoffee.com.au

Daily Ritual Coffee Roasters

52/195 Beardy Street, Armidale 2350 02 6772 7545 dailyritual.com.au

Danes Gourmet Coffee 28 Dale Street, Brookvale 2100 02 9938 4522 danes.com.au

Darks Coffee Roasters

294 Turton Road, New Lambton 2305 0422 210 535 darks.com.au

Deluca Coffee 5-7 Denby Street, Marrickville 2204 0414 628 501 delucacoffee.com

Di Bartoli Coffee

23/69 O’Riordan Street, Alexandria 2015 02 9389 9892 dibartoli.com.au

Di Bella Coffee 11 Hoyle Avenue, Castle Hill 2154 1800 332 163 dibellacoffee.com

Di Lorenzo Coffee 33-35 Marrickville Road, Marrickville 2204 1300 486 684 dilorenzocaffe.com

Di Pacci Coffee Company 97-99 Chapel Street, Roselands 2196 02 9758 0760 dipacci.com.au

Double Roasters

1/49 Carrington Road, Marrickville 2204 0419 572 711 doubleroasters.com

Draft Coffee Roasters 404 Botany Road, Beaconsfield 2015 02 9698 1539 draftcoffeeroasters.com.au

Ecre

42/112 McEvoy Street, Alexandria 2015 0423 908 484 ecre.coffee

Edition Roasters

60 Darling Drive, Haymarket 2000 0438 682 089 editionroasters.com

El Salvador Coffee PO Box 289, Baulkham Hills 2153 0403 200 579 elsalvadorcoffee.com.au

Elbon Coffee

6/402 New South Head Road, Double Bay 2028 02 9327 7058 elboncoffee.com.au

Empire Coffee 9a Henley Street, Rosebery 2018 0412 601 024

Emu Coffee

459-461 Parramatta Road, Leichhardt 2040 emucoffee.com.au

Espressology 4/8 Bonz Place, Seven Hills 2147 1300 731 377 espressology.com

Euroespresso 165 Paramatta Road, Annandale 2038 02 9560 7000 euroespresso.com.au

Fire & Ice Coffee

12 Nesbitt Close, Kotara 229 0416 728 872 fireandicecoffee.com.au

Fish River Roasters

67 Corporation Avenue, Robin Hill 2795 0432 322 660 fishriverroasters.com.au

Fivetwo Coffee

4/71 Dickson Avenue, Artarmon 2064 0402 694 415 fivetwo.coffee

Forsyth Coffee

1/2-6 Waltham Street, Artarmon 2064 02 9906 7388 forsythcoffee.myshopify.com

Fragment Coffee Roasters

17 Shoreline Drive, Rhodes 2138 0421 073 411 fragmentcoffee.com.au

Frankie’s Beans

3/1 Kings Cross Road, Darlinghurst 2010 0426 863 972 frankiesbeans.com.au

Frank’s True Brew Pacific Highway, Lisarow 2250 0419 802 021 frankstruebrew.com.au

Full Circle Coffee Roasters

Commercial Lane, Wagga Wagga 2650 0400 753 924 fullcirclecoffeeroasters.com

G.S. Roasting

3/32 Lilian Fowler Place, Marrickville 2204 02 9519 3114 gsroasting.com

Gabriel Coffee

60 Gibbes Street, Chatswood 2067 02 9417 6333 gabrielcoffee.com.au

Giuseppe Brothers

3/314 Hoxton Park Road, Prestons 2170 02 8783 7909 giuseppebrothers.com.au

Glee Coffee Roasters

1/4 Dulmison Avenue, Wyong 2259 02 4353 0653 gleecoffee.com.au

Glitch Coffee Roasters

4/10 Guernsey Street, Sandgate 2304 02 7252 3523 glitchcoffee.com.au

Goliath Coffee Roasters 6/1199 The Horsley Drive, Wetherill Park 2164 02 8798 0379 goliathcoffee.com.au

Goody Beans

115 Catherine Crescent, Lavington 2640 0405 816 563 goodybeans.com.au

Gourmet Gold Coffee

15/12 Mars Road, Lane Cove West 2066 02 9420 0186 gourmetgold.com.au

Grace & Taylor

3/292 King Street, Newtown 2017 0478 539 464 graceandtaylor.com.au

Grand’Cru

7/3 Gibbes Street, Chatswood 2067 0435 690 930 grandcru.coffee

Green Bean Coffee

1/49 Carrington Road, Marrickville 2204 1800 787 738 greenbeancoffee.com.au

Guerrilla Roasters

25 Church Street, Moruya 2537 0414 531 203 guerrillaroasters.com

Gypsy Espresso 1/112 McEvoy Street, Alexandria 2015 02 9318 2345 gypsyespresso.com.au

Haven Coffee 85 Harbour Street, Haymarket 2000 1300 190 060 havencoffee.com.au

Hennessy Coffee 41/85-115 Alfred Road, Chipping Norton 2170 1300 782 229 hennessycoffee.com.au

Hit n Run Coffee & Roastery 117 Junction Street, Nowra 2541 0481 305 309 hitnruncoffee.com.au

Horse and Harpy

1980 Silverdale Road, Silverdale 2752 0402 569 581 horseandharpy.com.au

Ignite Coffee Roasters

9 Buckley Street, Marrickville 2204 0417 229 941 ignitecoffee.com.au

Inca Coffee Roasters

Lot 28 Ocean Palms Close, Central Coast 2260 0466 438 482 incacoffee.com.au

Infinity Coffee Roasters 3/16 Salisbury Road, Hornsby 0420 399 190 infinitycoffeeroasters.org

Jacobs Douwe

Egberts Professional

18 Forrester Street, Kingsgrove 2208 1300 331 753 jacobsdouweegbertsprofessional. com.au

JibbiLittle Roasting Co.

361 Kent Street, Sydney 2000 0426 265 492 jibbijug.com.au

KaapiKaapi Coffee Roasters

2 Wongajong Close, Castle Hill 2154 0466 259 196 kaapikaapi.com.au

Kahawa Estate Coffee

Houghlahans Creek Road, Tintenbar 2478 0426 256 973 kahawaestate.com.au

Karmee Coffee

3 Gibbes Street, Chatswood 2067 0422 618 159 karmee.com

Killer Coffee Co

26 Fariola Street, Silverwater 2128 02 9877 5552 killercoffeeco.com.au

King Carlos Coffee 18 Weston Road, Hurstville 2220 02 9580 1300 kingcarloscoffee.com.au

Kingswood Coffee

680 George Street, Sydney 2000 0447 777 567 kingswoodcoffee.online

Kwila Coffee

5/6 Russellton Drive, Alstonville 2477 0424 575 866 kwila.coffee

La Casa Del Caffe

1/8 Saggart Field Road, Minto 2566 1300 52 2272 lacasadelcaffe.com.au

Leaf Cafe & Co

4/10 Straits Avenue, South Granville 2142 02 9632 1463 leafcafe.com.au

Little House Coffee Co

14/42-48 Abel Street, Jamisontown 2750 0492 933 318 littlehousecoffeeco.com.au

Little Italy Coffee Roasters

18/8 Tilley Lane, Frenchs Forest 2086 0401 845 503 licr.com.au

Little Street Roasters

1/4 Harbord Court, Forster 2428 0428 023 217 littlestreetroasters.com

Loma Coffee

3/4 Banksia Drive, Byron Bay 2481 0401 171 679 lomacoffee.co

Macchiato – Woodfire Pizza & Coffee Roastery

2/338 Pitt Street, Sydney 2000 02 9262 9525 macchiato.com.au

Mackellar Range

Australian Coffee

48 Hayward Ridge, Hogarth Range 2469 0422 100 170 mackellarcoffee.com.au

Mark Bullivant Coffee

4/79 Southern Cross Drive, Ballina 2478 0434 616 895 markbullivantcoffee.com

Marvell Street Coffee Roasters

1/11 Grevillea Street, Byron Bay 2481 0408 186 632 marvellstreet.com

Maverick Coffee

1/9 Baker Street, Banksmeadow 2019 0424 247 132 maverickcoffee.com.au

Maxima Coffee Roasters

67-69, 189 Ocean View Road, Ettalong Beach 2257 02 4342 4422 maximacoffee.com.au

Mecca Coffee Roasters

26 Bourke Road, Alexandria 2015 02 9698 8448 mecca.coffee

Ministry Grounds Coffee

28 Wugan Street, Yerriyong 2540 0423 795 115 ministrygrounds.com.au

MJ Coffee Roasters

PO Box 323, Tamworth 2340 0438 416 133 mjcoffee.com.au

Mocha Coffee

5/13-21 Cadogan Street, Marrickville 2204 02 9565 5227 mochacoffee.com.au

Monlan Coffee

PO Box 718, Northbridge 1560 1300 367 475 monlancoffee.com.au

Morgans Coffee

17/84-90 Old Bathurst Road, Emu Heights 2750 02 4735 0600 morganscoffee.com

Mule Coffee Roasters 16 Buckley Street, Marrickville 2204 0420 440 155 colombianconnection.com.au

Nats Coffee Co.

29 Kays Lane, Alstonville 2477 02 6628 3666 natscoffeeco.com.au

Nine Yards Coffee 11 Green Street, Brookvale 2100 0421 308 37 nineyardscoffee.com.au

Numero Uno Coffee Roasters 11 May Street, St Peters 2044 02 8399 0111 numerouno.com.au

Old Quarter Coffee Merchants 2/6 Endeavour Close, Ballina 2478 02 6656 6377 oldquartercoffee.com.au

Outdoor Brew 9/11 Baker Street, Banksmeadow 2019 0421 258 083 outdoorbrew.com.au

Pablo & Rusty’s Coffee Roasters

3 Plassey Road, North Ryde 2113 02 9807 6293 pabloandrustys.com.au

Painted Blue Coffee Roasters

3 Reserve Road, Grassy Head 2441 0456 436 222 paintedblue.com.au

Palate & Ply

37 Vernon Street, Coffs Harbour 2450 0434 700 910 palateandply.com.au

Paradox Coffee Roasters

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 paradoxroasters.com

Peaberrys Coffee Roasters

4/10 Guernsey Street, Sandgate 2304 02 4962 4222

peaberrys.com.au

Peak Coffee Australia 1/30 Jambali Road, Port Macquarie 2444 02 6581 2677 peakcoffee.com.au

Piazza D’Oro

Level 1/80 Pacific Highway, North Sydney 2060 02 9551 3000 piazzadoro.com.au

Pine Tea & Coffee 17/8 Gladstone Road, Castle Hill 2154 02 9680 9117

pineteacoffee.com.au

Platform 9 Coffee Roasters 1/315 Townsend Street, Albury 2640 0421 043 921 p9coffee.com.au

Point Five-Zero

18 Spooner Avenue, Mount Austin 2650 0469 706 971 pointfivezero.com

Premium Coffee Roasters

5 Jambali Road, Port Macquarie 2444 0428 214 155

premium coffee roasters.com.au

Primary Coffee Roasters

1/9 Ward Avenue, Potts Point 2011 0404 124 153 primarycoffeeroasters.com

Primo Caffe 441-443 Victoria Street, Wetherill Park 2164 02 9757 1010 primocaffe.com.au

Rapture Coffee Roasters

21/16-24 Whybrow Street, Griffith 2680 0408 398 001

Ratio Coffee Shop 2, 473 Pacific Highway, Crows Nest 2065 4030 373 69 coffeeratio.com.au

Real Coffee

202 High Street, Maitland 2320 0406 398 001 realcoffee.com.au

Red Parrot Coffee 23 Hubbard Street, Islington 2296 1300 001 899 redparrotcoffee.com.au

Reuben Hills

61 Albion Street, Surry Hills 2010 0447 443 072 reubenhills.com.au

Revolving Door Roasters

3/18 Blackbutt Road, Port Macquarie 2444 0412 471 427 revolvingdoor.com.au

Rise Roasting

30 North West Arm Road, Gymea 2227 0422 923 875 riseroasting.com.au

POWERED BY

River Roast

202 High Street, Maitland 2320 0406 398 001 riverroast.com.au

Roasters with Altitude

71 Evans Lookout Road, Blackheath 2785 0411 032 961 roasterswithaltitude.com.au

Roastville 157 Victoria Road, Marrickville 2204 02 9560 4802 roastville.com.au

Roastworks Coffee Co.

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 roastworks.com.au

Ronita Espresso

3/314 Hoxton Park Road, Liverpool 2170 02 8783 7878 ronita.com.au

Roseberry St Roasters

28/20 Waine Street, Freshwater 2096 0423 801 165 roseberryst.com.au

Rush Roasting Co

64 Bowral Street, Bowral 2576 0408 178 128 rushroasting.com.au

Sacred Grounds Coffee

1/16 Baker Street, Banksmeadow 2019 02 9316 9032 sacredgrounds-coffee.com.au

Salvador Coffee Unit 3d, 1-7 Unwins Road, St Peters 2044 04 1854 4325 salvadorcoffee.com.au

Sample Coffee Roasters

Suite 1.03, 75 Mary Street, St Peters 2044 02 8294 9112 samplecoffee.com.au

Santos Coffee Company

169 Bonds Road, Riverwood 2210 02 9584 2544 wearesantos.com

Schibello Coffee

21 Leeds Street, Sydney 2138 02 9807 6033 schibellocoffee.com.au

Segafredo Zanetti Australia 9/4 Huntley Street, Alexandria 2015 1300 660 976 segafredo.com.au

Seven Miles Coffee Roasters

Kenneth Road, Manly Vale 2093 1300 132 507 sevenmiles.com.au

Short Street Coffee

4/8 Bonz Place, Seven Hills 2147 1300 097 824 shortstreet.coffee

Siboni’s Coffee 975 Pacific Highway, Pymble 2073 02 9440 3173 siboniscoffee.com.au

ROASTERS DIRECTORY

Silver Linings Coffee

PO Box 131, Bonville 2450 0422 138 433 silverliningscoffee.com.au

Silverskin Coffee Roasters

43 Oakdale Road, Gateshead 2290 0422 436 137 silverskincoffee.com

Single O 28b Cranbrook Street, Botany 2019 02 9693 2232 singleo.com.au

Six Degrees Coffee Roasters

4/10 Straits Avenue, South Granville 2142 0413 632 146 sixdegreescoffee.com.au

Six8 Coffee Roasters

92 Meehan Street, Yass 2582 0403 060 367 six8coffee.com

Skittle Lane

40 King Street, Sydney 2000 0448 887 728 skittlelane.com

Smay Coffee

42 Grosvenor Road, Lindfield 2070 02 4906 7763 smaycoffee.au

Soprano Coffee

C1/1 Campbell Parade, Manly Vale 2093 02 9907 6775 sopranocoffee.com.au

Sprocket Roasters

24 Wyong Road, Lambton 2299 02 4957 3344 sprocketroasters.com.au

St Dreux Coffee

3/93 Jedda Road, Prestons 2170 saintdreux.com

Stitch Coffee

42/112 McEvoy Street, Alexandria, Sydney 2015 0499 886 087 stitch.coffee

STOKA Coffee Roasters

5c/17 Park Avenue Lane, Coffs Harbour 2450 0426 280 301 stokacoffee.com.au

Sunny Coffee

18 Anderson Street, Banksmeadow 2019 0451 231 550 sunnycoffee.com.au

Suspension Coffee

29 Carrington Road, Marrickville 2204 0459 366 070 suspensioncoffee.com.au

Swell Coffee

42/124-130 Auburn Street, Coniston 2500 02 4203 5440 swellcoffee.com.au

The Coffee Bean Roasting House 15 Douglas Mawson Road, Dubbo 2830 1300 654 001 coffeebean.com.au

The Grounds Coffee Factory 2/4 Locomotive St, South Eveleigh, Sydney 2015 0417 217 936 thegrounds.com.au

The Little Coffee Co

6/114-116 Somers Street, Lawson 2783 0477 114 362 thelittlecoffeeco.com.au

The Killer Coffee Co

26 Fariola Street Silverwater 2128 02 9877 5552 killercoffeeco.com.au

The Little Marionette 26d Mansfield Street, Rozelle 2039 02 9557 6980 thelittlemarionette.com

The Mobile Coffee Group

11/12a Loyalty Road, North Rocks 2151 1300 746 020 themobilecoffeegroup.com.au

The Wood Roaster

9-11a Shepherd Street, Marrickville 2204 1800 966 376 thewoodroaster.com

Three Arrows Coffee 62 Heather Road, Winmalee 2777 threearrowscoffee.com.au

Three Pence Roasters 18 Woodfield Boulevard, Caringbah 2229 02 9526 6899 threepenceroasters.com.au

Toby’s Estate

32-36 City Road, Chippendale 2008 1300 074 178 tobysestate.com.au

Two Roads Coffee Co

89 North Steyne, Manly 2095 0477 286 008 tworoads.au

UCC Coffee Australia

Level 2, 5 George Street, North Strathfield 2137 02 9133 1200 ucc-anz.com

Underground Coffee Roasters 4/2187 Castlereagh Road, Penrith 2750 0458 096 151 undergroundcoffee.com.au

Vittoria Food & Beverage 118 Wetherill Street, Silverwater 2128 02 9748 0299 vittoriafandb.com

Whiskano Coffee PO Box 1775, Dubbo 2830 02 5804 5555 whiskanocoffee.com

White Horse Coffee

10/44-46 Flora Street, Kirrawee 2232 1300 942 123 whitehorsecoffee.com.au

Will & Co

Shop 7 Level 1, 184 Campbell Parade, Bondi Beach 2026 willandco.com.au

William De Nass Coffee

97-99 Chapel Street, Roselands 2196 02 9758 0760 williamdenasscoffee.com.au

Witham’s Coffee

5 Salisbury Road, Hornsby 2077 02 9482 1122 withams.com.au

WKSHOP

3/167 Prospect Highway, Seven Hills 2147 1800 849 335 wkshop.com.au

Wolfpack Coffee Roasters

10 Edwin Street, Mortlake 2137 02 8765 0633 wolfpackcoffee.com.au

Wood Fired Coffee Narabang Way, Belrose 2085 02 7201 5137 woodfiredcoffee.com.au

Zentveld’s Coffee

193 Broken Head Road, Newrybar 2479 02 6687 2045 zentvelds.com.au

Zeta’s Coffee

113 Blissetts Road, Carool 2486 0407 413 339 zetascoffee.com.au

Zo’i Espresso

444 Dean Street, Albury 2640 02 4027 7651 zoiespresso.com.au

Zoomcoffee

65 Piper Drive, Ballina 2478 02 4196 9703 zoomcoffee.com.au

NT

Blast Coffee Roasters

26 Cox Crescent, Katherine 850 0427 348 915 blastcoffee.square.site

QLD

Abrisca Coffee Roasters

28 Manilla Street, East Brisbane 4169 07 3217 3316 abrisca.com

Anchorage Coffee

10 Beach Road, Surfers Paradise 4217 1800 849 335 anchoragecoffee.com.au

Aromas Coffee Roasters

4/14-16 Cairns Street, Loganholme 4129 1300 576 324 aromas.com.au

Bacano Coffee Roasters

160 Mary Street, Brisbane 4000 0433 049 289 bacanocoffee.com.au

Bear Bones

66 MacLachlan Street, Fortitude Valley 4006 0427 703 768 bearbones.com.au

Bellissimo Coffee

12 Cavendish Road, Coorparoo 4151 0435 430 342 bellissimocoffee.com.au

Besito Coffee

1c/7 Ern Harley Drive, Burleigh 4220 0415 862 088 besitocoffee.com

Big Brew Coffee Roasters

12/9 Inspiration Drive, Wangara 6065 08 9303 4877 brewcr.com

Blackstar Coffee Roasters 3/62 Didsbury Street, East Brisbane 4169 07 3217 2323 blackstarcoffee.com.au

Blue Sky Coffee 9/25 Lerna Street, Woolloongabba 4102 0409 963 643 blueskycoffee.coffee

Bounce Coffee Co

87 Ingham Road, West End, Townsville 4810 1800 426 862 bouncecoffee.com

Burleigh Roasting Co 2/110 Mountain View Avenue, Miami 4220 0721 401 907

burleighroastingco.com.au

Cafetal Coffee Roasters 15 Overend Street, East Brisbane 4169 07 2104 7998 cafetalroasters.com.au

Campos Coffee 19/300 Cullen Avenue East, Eagle Farm 4009 07 3630 2288 camposcoffe.com

Carf Coffee

261 Queen Street, Brisbane 4000 07 3289 2596 carfcoffee.com.au

Chubby Magpie

Coffee Roasters

2/71 Eyre Street, Townsville 4810 07 4725 3889 chubbymagiecoffee.com.au

Clandestino Coffee

59 Rene Street, Noosaville 4566 1300 656 022 clandestino.com.au

Cleanskin Coffee Co 121/193 South Pine Road, Brendale 4500 07 3889 8449 cleanskincoffeeco.com.au

Coffee Alliance

78-84 Abbotsford Road, Bowen Hills 4037 07 3569 5500 coffeecommune.com.au

Coffee Beans Delivered Shop 2b/4 Patricks Road, Arana Hills 4054 coffeebeansdelivered.com.au

Coffee Dominion

3 Meenan Street, Garbutt 4810 0417 636 629 coffeedominion.com.au

Coffee Presto

103 Bowen Road, Rosslea 4812 04 5677 3786 coffeepresto.com.au

Coffee Roasters Australia

5/8 Technology Drive, Arundel 4214 07 5529 0888 coffeeroasters.com.au

Coffee Roasters Collective 164 Brisbane Street, Ipswich 4305 0413 000 979 coffeeroastersco.com.au

Coffee Roasters Queensland

29/170-182 Mayers Street, Manunda 4870 0402 275 552 coffeeroastersqueensland.com

Coffee Supreme

27 Balaclava Street, Woolloongabba 4102 0800 937 627 coffeesupreme.com

Coffee Works

136 Mason Street, Mareeba 4880 07 4092 4101 coffeeworks.com.au

Cooee Coffee Co

4 Mona Court, Bli Bli 4560 1300 976 698 cooeecoffeeco.com.au

Crafted Bean

2 Lonergans Lane, Sunshine Coast 4568 0411 220 082 craftedbean.com.au

Crater Mountain Coffee

10246 Kennedy Highway, Upper Barron 4883 0419 936 365 cratermountain.com.au

Cre8ive Coffee Specialty Roasters

4/42 Lawrence Drive, Nerang 4211 0499 098 692 cre8ivecoffee.com.au

Cubbyhouse Coffee

1/67 Kremzow Road, Brendale 4500 0447 436 695 cubbyhousecoffee.com.au

Daily Drop Coffee

273 Water Street, Fortitude Valley 4006 dailydropcoffee.com.au

DHC Coffee Co

2/5-11 Jardine Drive, Redland bay 4165 0417 419 365 dhccoffee.com.au

Domigo Coffee

2/165 Byrnes Street, Mareeba 4880 07 4092 7877 domigo.com.au

Dominion Coffee Roasters

3 Meenan Street, Garbutt, Townsville 4810 0405 324 643 coffeedominion.com.au

Dramanti Artisan Coffee Roasters

3/471 Lytton Road, Morningside 4170 07 3108 8338 dramanti.com

East Australia Coffee Company

636 Gilston Road, Gilston 4211 0412 233 451 eacc.com.au

East Coast Roast

4/42 Lawrence Drive, Nerang 4211 0499 098 692 cre8ivecoffee.com.au

Elixir Coffee Roasters

10-12 Hayward Street, Stafford 4053 07 3356 5652 elixircoffee.com.au

Essential Coffee

32 Hutchinson Street, Burleigh Heads 4220 1300 324 111 essentialcoffee.com.au

Extraction Coffee Roasters

7/3375 Pacific Highway, Slacks Creek 4127 0419 674 737 extractioncoffeeroasters.com.au

First Batch Coffee Roasters

2/8 Venture Drive, Noosaville 4566 1300 253 030 firstbatchcoffee.com.au

First Fruits Speciality Coffee

129-133 Olsen Avenue, Labrador 4215 0428 798 185 firstfruits.coffee

Flying West Coffee Roasters 9 Fellowship Drive, Doonan 4562 0745 711 865 flyingwest.com.au

Fonzie Abbott Coffee Roasters & Brewing Company

20 Ross Street, Newstead 4006 073 162 7552 fonzieabbott.com

Fortitude Roasters

4/65 Manilla Street, East Brisbane 4169 0414 937 927 fortituderoasters.com

Foster & Black 628 Wickham Street, Fortitude Valley 4006 fosterblack.com.au

Fox Coffee

3 Ellison Road, Geebung 4034 07 3216 2318 foxcoffee.com.au

Freelance Roasting

1/58 The Strand, North Ward 4810 0407 233 492 freelanceroasting.com

Glasshouse Mountains Coffee

198 Barrs Road, Glasshouse Mountains, Sunshine Coast 4518 07 5493 0008

Good Morning Coffee 51 Latham Street, Chermside 4032 0426 264 645 gmcoffee.com.au

Groundskeeper Willie Coffee Roasters 1 Allen Street, Moffat Beach 4551 0447 299 934 groundskeeperwillie.com

Hardyboys Coffee Company 1151 Creek Road, Carindale 4108 0432 711 997

hardyboys.com.au

Hervey Bay Coffee

2/124 Beach Road, Urraween 4655 07 4124 2830 herveybaycoffee.com.au

Iggys Coffee

6/8 Finsbury Street, Newmarket 4051 07 3356 8887 iggyscoffee.com.au

Industry Beans

18 Proe Street, Newstead 4006 07 3180 1190 industrybeans.com

Jack Murat Coffee

441 Tyrconnell Road, Arriga 4880 0466 001 052 jackmurat.com

Jaques Coffee

137 Leotta Road, Mareeba 4880 0417 409 332 jaquescoffee.com.au

Java Gourmet

Cnr Days & Old Coach Roads, Upper Coomera 4209 0434 634 831

javagourmet.com.au

Joy Organic Coffee Roaster

18/109 West Burleigh Road, Burleigh Waters 4220 1300 52 55 99 joybeans.com.au

Kadilly Coffee

4 Charlotte Court, Kalkie 4670 0402 092 953 kadilly.com.au

Kuhl-Cher Coffee

3/45 King Street, Bowen Hills 4006 0421 064 664 kuhlchercoffee.com.au

Latitude Coffee

2/28 Flinders Parade, North Lakes 4509 0400 501 890 latitudecoffee.com.au

Lincoln Coffee Roasters

2/15 Exeter Way, Caloundra 4551 0427 802 259 lincolncoffeeroasters.com.au

Little Cove Coffee Co 4/205 Weyba Road, Noosaville 4566 07 5440 5422 littlecovecoffee.com.au

Maleny Coffee

48 Teutoberg Avenue, Witta 4552 0409 874 267 malenycoffee.com.au

Mambo Coffee Roasters

2/100 Sugar Road, Maroochydore 4558 1300 062 626 mambocoffee.com.au

Manna Beans

2/4 Willingdon Street, Archerfield 4108 0400 733 033 mannabeans.com.au

Mantle & Moon

Level 18, Q&A Building, 141 Queen Street Mall, Brisbane 4001

mantleandmoon.com.au

Merlo Coffee

320 Fison Avenue East, Eagle Farm 4009 4665 501 44 merlo.com.au

Mifeia Coffee Roast Australia

4/31 Dominions Road, Ashmore 4214 0755 649 868 mifeia.com.au

Mighty Wonders Coffee Roasters

PO 55 Toowong DC, Brisbane 4066 0406 100 360 mightywonders.coffee

Miss Cocoa’s Coffee Roastery 93-101 Boat Harbour Drive, Urraween 4655 0438 275 723 misscocoas.com.au

Moda Aroma

2/127 Anderson Street, Cairns 4870 07 4032 4855 modaaroma.com

Montville Coffee

3/15 Packer Road, Baringa 4551 07 5478 5585 montvillecoffee.com.au

Neli Coffee

1 & 4/293 MacDonnell Road, Clontarf 4019 07 3284 9909 nelicoffee.com.au

North Queensland Gold Coffee PO Box 1122, Mareeba 4880 07 4092 2785 nqgoldcoffee.com.au

O’GaBee & Co Coffee Roastery

Podium 1, 300 George Street, Brisbane 4000 0422 431 985 ogabee.com.au

Origin Espresso Port Douglas

21-23 Warner Street, Port Douglas 4877 07 4842 7530 originespressopd.com.au

Padre Coffee

10 Eenie Creek Road, Noosaville 4566 07 5474 2036 padrecoffee.com.au

Paradox Coffee Roasters

10 Beach Road, Surfers Paradise 4217 1800 849 335 paradoxroasters.com

Parallel Roasters

1/7 Indy Court, Carrara 4211 07 5538 2564 parallelroasters.com

Passport Specialty Coffee

49 Toombul Road, Northgate 4013 1300 505 050 passportcoffee.com.au

Pioneer Coffee Roastery 1-41 Pioneer Road, Yandina 4561 pioneercoffee.com.au

Premiato Coffee

6/179 Currumburra Road, Ashmore 4214 07 5539 1966 premiatocoffee.com.au

Primal Coffee Roasters 4/134 Evan Street, Mackay 4740 0406 338 554 primalcoffeeroasters.com

Q Roasters 44 Wolverhampton Street, Stafford 4053 07 3172 6878 qroasters.com.au

Ransom Specialty Coffee 29/170-182 Mayers Street, Manunda 4870 0402 275 552 ransomspecialtycoffee.com

Renegade Roasters

6/25 Michlin Street, Moorooka 4105 0468 674 103 renegaderoasters.com.au

Return Coffee Roasters PO Box 7115, Urangan 4655 0404 646 596 returncoffeeroasters.com

River City Coffee Roasters

5/30 Shore Street West, Ormiston 4160 0437 840 086 rivercitycoffee.com.au

Seven Miles Coffee Roasters 27 Wylie Street, Toowoomba 4350 1300 132 507 sevenmiles.com.au

Silipo Coffee

9/54 Bailey Crescent, Southport 4215 0414 630 030 silipocoffee.com.au

Simply Beans

B6 10-14 Compton Road, Underwood 4119 07 3208 2900 simplybeans.com.au

Sipping Duck Coffee Roasters

29 Johnston Street, Stratford 4870 07 4058 1958 sippingduck.com.au

Semi-Pro Coffee

8/75 Flinders Parade, North Lakes 4509 0411 814 432 semi-pro.cc

Six of One Coffee Roasters

1a/279 Ruthven Street, Toowoomba 4350 0466 243 364 sixofone.com.au

Social Coffee

35 Ponzo Street, Cairns 4868 socialcoffee.com.au

Solid Ground Coffee

33 Oxford Street, Bulimba 4171 07 3899 6704 solidgroundcoffee.org

Solitude Coffee

4/40 Dacmar Road, Coolum Beach 4573 0499 482 949 solitude.coffee

South Coast Coffee Co 15 Via Roma, Isle of Capri 4217 0755 920 868 sccoffee.com.au

Sunshine Coast Coffee Roastery

7 Page Street, Kunda Park 4556 07 5476 8400 coffeebeanroastery.com.au

Super Roast

655 Toohey Road, Brisbane 4107 0404 759 310 superroast.com.au

Supreme Roasters

2/5 Commerce Court, Yatala 4207 07 3801 8989 supremeroasters.com.au

Tallboy Coffee Po Box 5152, Q Supercentre 4218 0419 742 079 tallboycoffee.com.au

Talo Coffee Northview Street, Gold Coast 4127 0433 133 232 talocoffee.com.au

Tattooed Sailor

Coffee Roasters

176 Newell Street, Cairns 4870 0420 901 414 tattooedsailor.com.au

Tamborine Mountain Coffee Plantation

64 Alpine Terrace, Tamborine Mountain 4211 0408 867 143 tamborinemountaincoffee.com.au

That’s Whyld Coffee Roasters

8/43 Hillcrest Parade, Miami 4220 07 4002 3909 thatswhyld.com.au

The Bush Coffee Co 2/100 Sugar Road Maroochydore 4558 1300 645 533 thebushcoffeeco.com.au

The Coffee Commune 78-84 Abbotsford Road, Bowen Hills 4037 07 3569 5500 coffeecommune.com.au

The Coffee Roaster 1/7 Anthony Street, West End 4101 07 3999 8900 coffee.com.au

The Establishment Coffee Company

10/36-38 Newheath Drive, Arundel 4214 0479 159 549 establishmentcoffee.com.au

The Flags Coffee 11/30 Ulm Street South, Moffat Beach 4551 0412 294 477 theflagscoffee.com.au

The Odyssey Coffee Roasters 55 Douglas Street, Milton 4064 0421 669 689 odysseycoffee.com.au

Those Little Voices Shop 3/11 Main Street, Tambourine Mountain 4272 0423 785 250 thoselittlevoices.com.au

ROASTERS DIRECTORY

Tim Adams Specialty Coffee 9 Machinery Avenue, Warana 4575 1300 846 232 timadams.net.au

Urban Farm Coffee

66 Thomas Drive, Chevron Island 4216 urbanfarmcoffee.com.au

Vincenza Coffee

14 Newspaper Place, Maroochydore 4558 07 5475 4332 vincenzacoffee.com.au

White Whale Coffee Roasters

2/4-16 Tingira Street, Cairns 4870 0429 170 398 whitewhalecoffee.com.au

Wolff Coffee Roasters

140 Gerler Road, Hendra 4011 07 3267 5551 wolffcoffeeroasters.com.au

Yowie Coffee Kilcoy 4515 yowiecoffee.com.au

Zarraffa’s Coffee

124 Distillery Road, Eagleby 4207 07 5500 0800 zarraffas.com

Zinc Coffee 3/10 Tombo Street, Capalaba, Brisbane 4157 0423 411 253 zinccoffee.com.au

SA

1645 Coffee Roasters

30 Sunbeam Road, Glynde 5070 08 8365 6005 1645.com.au

Altura Coffee

253 Grange Road, Findon 5023 8824 483 00 alturacoffee.com.au

Aroma Fresh Coffee

362 North East Road, Klemzig 5087 8826 196 99 aromafreshcoffee.com.au

Arrosto Coffee

152 Eighteenth Street, Renmark 5341 0427 223 853 arrostocoffee.com.au

B3 Coffee

2/231 Main Road, Blackwood 5051 0421 830 020 b3coffee.com.au

Barista Sista Coffee Roasters

29d Murray Street, Nuriootpa 5355 08 8562 2882 baristasistacoffee.com.au

Barossa Coffee Roasters

85 Krieg Road, Seppeltsfield 5355 08 8562 8652 barossacoffee.com

Bean Addiction

18-28 Tanunda Road, Nuriootpa 5355 0412 144 656 beanaddiction.com.au

Big Shots Coffee

1/57 O’Sullivan Beach Road, Lonsdale 5160 0402 189 235 bigshotscoffee.com.au

BLK MRKT Coffee

360 Richmond Road, Adelaide 5037 0422 150 987 blkmrktcoffee.com

Boston Bean Coffee Company

122 Mortlock Terrace, Port Lincoln 5606 08 8683 5140 bostonbean.com.au

Bricks & Mortar Coffee Co

2a Wehl Street North, Mount Gambier 5290 08 7120 6926 bricksmortarcoffee.com.au

By 6 Coffee Roasters

7 St James Drive, Littlehampton 5250 0400 340 388 by6coffeeroasters.com.au

Cafetal Coffee Co

10 College Road, Kent Town 5067 0433 287 032 cafetalcoffeeco.com

Caffeine Dealers

45 Charles Street, Unley, Adelaide 5061 0418 812 799 caffeinedealers.com.au

Charlie Black

8/25 Research Road, Pooraka 5095 08 1511 383 charlieblack.co

Cirelli Coffee Roasting Co 568-572 Port Road, Allenby Gardens 5009 0414 784 789 cirellicoffee.com.au

Coffee Bean Trading Company

2 West Thebarton Road, Thebarton 5031 08 7282 7007 coffeebeantrading.com.au

CoffeeByRoss

124 Ashley Street, Underdale 5032 0416 383 172 coffeebyross.com.au

D’Angelo Coffee

35 Cawthorne Street, Thebarton 5031 08 8352 6313 dangelocoffee.com.au

Dawn Patrol Coffee

402 Main Road, McLauren Vale 5171 0412 397 536

dawnpatrolcoffee.com.au

De Groot Coffee Co

89 Hill Street, Port Elliot 5212 0404 442 722 degrootcoffeeco.com.au

Dal Mare Coffee

189 Main Road, McLaren Vale 5171 0437 199 383 dalmarecoffee.com.au

Five Senses Coffee

143 Melbourne Street, North Adelaide 5006 08 9528 6200 fivesenses.com.au

Fleurieu Roast

Lot 10, 173 Port Road, Aldinga 5173 0407 826 478 fleurieuroast.com.au

Grind Roast Masters

4/61-65 Tapley’s Hill Road, Hendon 5014 0410 452 816 thegrind.com.au

Hark! Coffee Roasters

57 Boothby Street, Panorama 5041 08 4781 2117 harkcoffee.com.au

Just Coffee – Adelaide Hills

Coffee Roasting

31 Cameron Road, Mount Barker 5251 0409 674 764

justcoffeesa.com.au

Kicco Coffee Roasters

1/54 Cottage Lane, Hackham 5163 08 8384 1150 kicco.com.au

KOM coffee Roasters

449a Pulteney Street, Adelaide 5000 0490 505 304 komcoffee.com.au

La Crema Coffee Roasters

12 Denis Street, St Marys 5042 08 8299 0948 lacremacoffee.com.au

Mahalia Coffee

2 Flint Street, Robe 5276 1300 389 487 mahaliacoffee.com.au

Mila Coffee Co

McLauchlan Road, Windsor Gardens 5087 0412 884 564 milacoffeeco.com.au

Monastery Coffee

1/11 Petrova Avenue, Windsor Gardens 5087 08 8151 1335 monasterycoffee.com.au

Monjava Coffee

4 Boden Court, Windsor Gardens 5087 08 8334 8230 monjava.com.au

My Kingdom for a Horse

191 Wright Street, Adelaide 5000 08 8410 7408 mykingdomforahorse.com.au

Patio Coffee Roasters

217-219 Richmond Road, Richmond 5037 08 8463 1651 patiocoffee.com.au

Ricca Coffee Company

2 West Thebarton Road, Thebarton 5031 88 2340 750 riccacoffee.com.au

Rio Coffee

22 Nelson Street, Stepney 5069 08 8362 3376 riocoffee.com.au

San Piero Coffee 54 Commercial Street East, Mount Gambier 5290 0451 625 648 sanpierocoffeeroasters.com

Segafredo Zanetti Australia 3 Star Avevenue, Dudley Park 5008 1300 660 976

segafredo.com.au

Sicilia Coffee 821 Main North Road, Pooraka 5069 08 8262 2323 siciliacoffee.com.au

Simply Coffee

43a Rundle Street, Kent Town 5067 08 8363 9017 simplycoffee.com.au

Soul City Roasters

238c Brighton Road, Somerton Park 5044 0421 830 200 soulcityroasters.com

The Coffee Barun 132a Tolley Road, St Agnes 5097 08 8342 2428 thecoffeebarun.com.au

The Coffee Bean Shop

58-59/44-60 Gouger Street, Adelaide 5000 08 8410 2525 thecoffeebeanshop.com.au

The Difference Coffeehouse

2 West Thebarton Road, Thebarton 5031 08 8234 0750 differencecoffee.com.au

Two Fish Coffee 51 Arbury Park Road, Aldgate 5154 0417 089 532 twofishcoffee.com.au

Uptown Coffee Roasters 1/54 Cottage Lane, Hackham 5163 08 8384 1150 uptowncoffee.com.au

TAS

Cheeky Devil Coffee Roasters

229 Albion Heights Drive, Kingston 7050 0415 244 505 cheekydevilcoffee.com.au

Clique Coffee

54 Browns Road, Sandy Bay 7006 0439 280 867 cliquecoffee.com.au

Coffee Plus 308 Centrepoint Shopping Centre, Hobart 7000 03 6231 6737 coffeeplus.com.au

de Lacey Coffee Roasters

6 Fleet Street, Moonah 7009 03 6274 1422 delaceycoffee.com.au

Gioconda Coffee Roasters

5 Rooke Street, Devonport 7310 04 9999 7310 giocondacoffee.com.au

Great Southern Coffee

Company Main Street, Moonah 7009 0429 964 490

Happy Farmer Organics

4 Sheppard Avenue, Hillwood 7252 0419 308 843 happyfarmerorganics.com

Infuse Coffee Roasters

46 Strahan Street, South Burnie 7320 0499 250 470 infusecoffee.com.au

Leaping Goat Coffee

2 Ferguson Drive, Quoiba 7307 0499 555 177 leapinggoatcoffee.com.au

Lottie Lane Coffee Roasters

10a Sunderland Street, Moonah 7009 0424 916 491 lottielanecoffeeroasters.com.au

Oomph Coffee Roasters

2/123 Mornington Road, Mornington 7018 03 6244 3079 oomphcoffee.com.au

PLCoffee Company

87 Port Hills Road, Bridport 7262 03 6356 0329 potluckcoffee.com.au

Ritual Coffee Roasters

6/31a Churchill Park Drive, Invermay 7248 03 6334 8743 ritualcoffee.com.au

South Roast Coffee

21 Smith Street, Nubeena 7187 0439 001 588 southroast.com.au

Sweetbrew Coffee Roasters

5/74-82 St John Street, Launceston 7250 03 6310 8555 bunacollective.com.au

TasCaffe Coffee Roasters

5/121 Gormanston Road, Derwent Park 7009 03 6273 1125 tascaffe.com.au

Tasmanian Coffee Roasters

6/54 Browns Road, Kingston 7050 04 1911 7502 tasmaniancoffee.com.au

The Beansmith 60 Lymington Road, Cygnet 7112 0416 246 137 thebeansmith.com.au

Villino Coffee Roasters

30 Criterion Street, Hobart 7000 03 6231 0890 villino.com.au

Zimmah Coffee Roasters 219b Murray Street, Hobart 7000 0455 655 377 zimmah.com.au

23 Degrees Coffee Roasters

1 Belrose Avenue, Cheltenham 3192 23degrees.com.au

36th Parallel Coffee Roasters

3 Dairy Drive, Coburg North 3058 03 9353 6300 36p.com.au

53 BEANS

48b Efron Street, Nunawading 3131 0416 726 786 53beans.com.au

A.Genovese & Sons

1/51 Moreland Road, Coburg East 3058 03 9383 3300

genovese.com.au

A+ Coffee Roasters

17-21 George Street, Blackburn 3130 03 9894 0444 AplusCoffee.com.au

Acoffee

30 Sackville Street, Collingwood 3066 03 9042 8746 acoffee.com.au

Allpress Espresso

80 Rupert Street, Collingwood 3066 02 9662 8288 allpressespresso.com

Amanti Coffee 17-21 George Street, Blackburn 3130 1800 263 333 amanti.coffee

Amore Coffee Roasters

Homer St, Moonee Ponds 3039 03 9372 7911

Astur Coffee

52 Liston Avenue, Reservoir 3073 0422 728 203 asturcoffee.com.au

Atypical Coffee

203 Rooks Road, Vermont 3133 0430 072 161 atypical.coffee

AU79

27-29 Nicholson Street, Abbotsford 3067 03 9429 0138 au79cafe.com.au

Aussie Veterans Coffee Co

108 Boronia Road, Boronia 3155 03 8658 9320 aussieveteranscoffee.com

Axil Coffee Roasters

48 Lynch Street, Hawthorn 3122 03 9819 2645 axilcoffee.com.au

Bailey Coffee

20 Provost Street, North Melbourne 3051 0448 286 642 jbcoffee.com.au

Barth Lane Coffee Roasters

7 Eve Court, Golden Square 3550 0408 827 649 barthlanecoffee.com.au

Bean Alliance Group

25 Kurnai Avenue, Reservoir 3073 03 9474 5555 shop.beanalliance.com.au

Beat Coffee

50 Gertz Avenue, Reservoir 3073 0434 891 668 beatcoffee.com.au

Belafonte Coffee

5/556-558 North Road, Ormond 3204 belafonte.coffee

Bennetti Coffee Roasters

61 Henderson Road, Clayton 3168 03 9590 0828 bennetticoffeeroasters.com.au

Beraldo Coffee

104 Northern Road, Heidelberg West 3084 03 9458 1200 beraldocoffee.com.au

Bermuda Coffee Roasters

3 Intrepid Street, Berwick 3806 03 4557 7128 bermudacoffee.com.au

Beyond Coffee

37 Wirraway Drive, Port Melbourne 3207 0415 899 138 drinkbeyond.com

Black Bag Roasters

41 Pauljoseph Way, Truganina 3029 03 9421 5585 blackbagroasters.com.au

Black Velvet Coffee Roasters

4/136 Exhibition Street, Melbourne 3000 0404 811 896 blackvelvetcoffee.com.au

Black Vice Coffee Roasters

PO Box 8, St Andrews 3099 0433 988 565 blackvice.com.au

Blume Coffee Traders

2 Yarra Street, Abbotsford 3067 0404 485 675 blumecoffee.com

Brew Methods

12/213 Hyde Street, Yarraville 3013 brewmethods.com.au

Brewhouse Coffee Roasters

4b Roanoak Court, Bendigo 3550 1300 936 111 brewhouseroasters.com.au

Bright Merkatio

43 Paisley Street, Footscray 3011 04 3116 7719

Brown Bag Coffee

Mill Road, Mount Beauty 3699 03 9088 9869 brownbagcoffee.com.au

Buccheri Specialty

70 Fallon Street, Brunswick 3056 1300 268 426 buccherigroup.com.au

C4 Coffee

PO Box 1438, Clayton South 3169 03 9546 8558 c4coffee.com.au

Caffeine Control Coffee

37 Wirraway Drive, Port Melbourne 3207 0498 369 063 caffeinecontrol.cofffee

Canvas Town Coffee

162 Albert Road, South Melbourne 3205 4031 797 19 canvastowncoffee.com

Capra Coffee

110 Fyans Street, South Geelong 3220 1300 300 752 capracoffee.com.au

Carlini Coffee

37 Centre Way, Croydon South 3147 03 9761 4562 carlinicoffee.com

Cartel Coffee Roasters

19 Somerset Place, Melbourne 2000 03 5222 6115 coffeecartel.com.au

Change Coffee

78 Railway Road, Blackburn 3130 0428 644 935 changecoffee.com.au

Charisma Coffee

13 Home Court, Smythesdale 3351 0401 017 224 charismacoffee.com.au

Chosen Bean

11a/1880 Ferntree Gully Road, Ferntree Gully 3156 03 9989 5975 chosenbean.com.au

Ciscos Coffee

106 Chapel Street, Windsor 3181 ciscoscoffee.com.au

Clark St Coffee Roasters

18 Hewitt Street, Cheltenham 3192 03 9428 3229 clarkst.coffee

Clement Coffee

89/116 Cecil Street, South Melbourne 3205 0410 377 813 clementcoffee.com

Code Black Coffee Roasters

15-17 Weston Street, Brunswick 3056 03 9381 2330 codeblackcoffee.com.au

Coffea Coffee

519-521 Elizabeth Street, Melbourne 3000 0435 173 300 coffeacoffee.com.au

Coffee Basics

9 Walker Street, Castlemaine 3450 03 5470 6270 coffeebasics.com

Coffee Chakra

15 Mcgeehan Crescent, Myrtleford 3737 03 5751 5666 coffeechakra.com.au

Coffee for the People Roasting Co

37 Armstrongs Road, Seaford 3198 0417 412 733 cftproastingco.com.au

Coffee Hit

16-18 River Street, Richmond 3121 03 9840 7725 coffeehit.com.au

Coffee Lab

430 Rathdowne Street, Carlton North 3054 0412 043 547 coffeelab.com.au

Coffee Max

742 Burke Road, Camberwell 3125 0412 222 445 coffeemax.com.au

Coffee Mio

811 High Street, Thornbury 3071 03 9484 0776 coffeemio.com.au

Coffee Physics

3/62-64 Hyland Street, Fyansford 3218 04 5554 1747 coffeephysics.com.au

Coffee Supreme

28-36 Grosvenor Street, Abbotsford 3067 1800 937 627 coffeesupreme.com

Coffee1862

6 Edols Place, North Geelong 3215 0352 783 407 jmcoffee.com.au

Coffex Coffee Roasters 25 Kurnai Avenue, Reservoir 3073 03 9474 5555 coffex.com.au

Coffico Coffee 81-83 Charles Street, Coburg North 3058 03 9355 8883 cofficocoffee.com.au

Commonfolk 16 Progress Street, Mornington 3931 0422 195 966 commonfolkcoffee.com.au

Concept Roasting 30/30a Colbert Road, Campbellfield 3061 03 9357 9995

Constant Coffee Roasters 24 7/11 Newcastle Street, Newtown 3220 0437 898 856 constantcoffee.com.au

Contraband Coffee Traders 342a Albert Street, Brunswick 3056 0409 058 197 contrabandcoffeetraders.com

Core Roasters 14 Barkly Street, Brunswick East 3057 03 4014 6852 coreroasters.cc

Corner Store Network

30 Hamilton Street, Oakleigh 3166 02 2749 83 cornerstorenetwork.org.au

Cortado Coffee 19/327 Mansfield, Thornbury 3071 03 9484 9444 cortadocoffee.com.au

Cote Terra

17 Station Street, Oakleigh 3166 03 9569 4329 coteterra.com.au

Cottle Coffee

300 Coventry Street, South Melbourne 3205 03 9699 4700 cottlecoffee.com

Craftwork Roasting Company 1/27 Peel Street, Eltham 3095 0434 211 495 craftworkroasting.com.au

Criteria Coffee

37 Wirraway Drive, Port Melbourne 3207 0404 297 721 criteriacoffee.com

Custom Coffees

165a Strickland Road, East Bendigo 3550 03 5443 9922 customcoffees.com.au

Dancing Goat Coffee Roasters

Rylston Court, Mount Eliza 3930 0448 264 070 dancinggoat.com.au

Dark Horse Coffee Roasters

303 Exhibition Street, Melbourne 3000 03 8528 4622 darkhorsecoffeeroasters.com.au

DC Specialty Coffee Roasters

203 Albion Street, Brunswick 3056 1300 382 253 dccoffee.com.au

Destination Coffee 20 Lachlan, Bulleen 3105 0418 359 524 destinationcoffee.com.au

Dimattina Coffee

219 Park Street, South Melbourne 3205 1800 346 288 dimattinacoffee.com.au

Do Coffee Roasters Napier Street, South Melbourne 3205 0412 291 109 docoffee.com.au

Dropbox Coffee

182 Sydney Road, Coburg 3058 0405 967 491 dropboxcoffee.com.au

Dukes Coffee Roasters

62 North Street, Richmond 3121 03 9417 5578 dukescoffee.com.au

Echuca Moama Coffee Roasters 17 Mundurra Road, Echuca 3564 0407 775 387 echucamoamacoffeeroasters.com.ay

El Parche Coffee Roasters 109 Harding Street, Coburg 3058 0426 874 179 elparche.com.au

Emporio Coffee 553 Burwood Road, Hawthorn 3122 1300 037 798 emporiocoffee.com.au

Encounter Coffee 5005/135 A’Beckett Street, Melbourne 3000 0411 743 650 encountercoffeeroaster.com

Enga Coffee Roasters 611 Main Road, Golden Point 3350 0428 342 081 engacoffee.com

Equilibrio Espresso Coffee Roasters 1/811 High Street, Thornbury 3071 equilibrioespresso.com.au

Equilibrium Master Roasters 279-281 Albert Street, Brunswick 3056 0405 748 010 eqmr.com.au

ROASTERS DIRECTORY

Espresso Elements

3b Roberna Street, Moorabbin 3189 03 9555 9599

espressoelements.com.au

Espresso Vivo

28 Assembly Drive, Tullamarine 3043 03 9335 4494 espressovivo.com.au

Eureka Coffee 332-334 St Georges Road, Fitzroy North 3068 eurekacoffee.com.au

Evolve North 12 Industrial Road, Shepparton 3630 1800 999 905 evolvenorth.com.au

Fat Cat Coffee Roasters 33a Boolarra Avenue, Newborough 3825 fatcatcoffeeroasters.com

Fayale Coffee

58 Industrial Drive, Braeside 3195 0425 218 869

fayalecoffee.com.au

FireBean Coffee

1 Halford Street, Castlemaine 3450 0499 937 529 firebeancoffee.com

Five Senses Coffee

47 Taunton Drive, Cheltenham 3192 03 9239 6200 fivesenses.com.au

Four Beans Cafe &

Roasting House

22 High Street, Northcote 3070 03 9482 2875 fourbeanscafe.com

Geelong Coffee Roasters

42 Cowie Street, Geelong 3215 0429 127 294 geelongcoffeeroasters.com.au

Genovese Coffee

1/51 Moreland Road, Coburg East 3058 03 9383 3300 genovese.com.au

Gigante Coffee

4 Plane Tree Avenue, Dingley Village 3172 03 9558 2007 gigante.com.au

Gravity Espresso

25 Kurnai Avenue, Reservoir 3073 03 9428 3226 gravityespresso.com.au

Great Divide Coffee

51 Lyell Street, Marysville 3779 0428 852 961 greatdividecoffee.com.au

Green Bean Roasters

74 Thomsons Road, Keilor Park 3042 0466 976 278

greenbeanroasters.com.au

Gridlock Coffee

8 Beatrice Avenue, Heidelberg West 3081 03 9459 9333 gridlockcoffee.com.au

Griffiths Bros Coffee Roasters 10-11 Rosemary Court, Mulgrave 3170 1300 385 451 griffithsbros.com.au

Grinders Coffee Roasters

50 Sparks Avenue, Fairfield 3078 grinderscoffee.com.au

Groove Beans

3/294 Wickham Road, Highett 3190 03 9553 2021 groovebeans.com.au

Hallelujah Coffee

11a Viking Court, Cheltenham 3192 hallelujahcoffee.com.au

Hillbilly Coffee Roasters

3/36 Denham Road, Tyabb 3913 0407 136 500 hillbillycoffee.com.au

Honeybird Coffee

21 Embankment Drive, Mount Beauty 3699 03 5727 7500 honeybirdcoffee.com.au

Industry Beans

70-76 Westgarth Street, Fitzroy 3065 03 9417 1034 industrybeans.com

Inglewood Coffee Roasters

23 Lionel Road, Melbourne 3149 9354 5559 inglewoodcoffeeroasters.com.au

Inkofe

26 Crawford Street, Braeside 3195 0414 613 362 inkofe.com

Jasper Coffee Unit 3, Rear 260 Hoddle Street, Collingwood 3066 03 9416 1960 jaspercoffee.com

Julius Meinl Australia

6 Edols Place, North Geelong 3215 0435 305 815 jmcoffee.com.au

Just Fresh Roasted

PO Box 492, Ashburton 3147 03 9761 4562 justfreshroasted.com.au

Just Planet

37 Oshanassy Street, Sunbury 3429 04 5524 9383 justplanet.com.au

Karon Farm Coffee

5/10 Builders Close, Wendouree 3345 0493 431 705 karonfarmcoffee.com.au

Kazbah Coffees Roasters

452 Birregurra Road, Birregurra 3242 0457 809 322 kazbahcoffeeroasters.com

Knight Mattingly

Coffee Roasters

5 Milkman Way, Coburg North 3058 03 9354 8288 kmcr.com.au

Lavazza Australia

Level 9/ 50 Queen Street, 3000 1300 307 171 lavazzabusinesssolutions.com.au

Little Goat Coffee

3 Harker Street, Sunbury 3429 0426 296 717 littlegoatcoffee.com.au

Little Rebel Coffee

22 Collins Road, Dromana 3936 0418 121 467 littlerebel.com.au

Locale Coffee Roasters

6/51 Moreland Road, Coburg 3058 1300 189 746 localeespresso.com.au

Madem Espresso

Coffee Roasters

2b Victoria Parade, Wangaratta 3677 0437 776 369 mademespresso.com

Maker Coffee Melbourne

47 North Street, Richmond 3121 03 9037 4065 makercoffee.com.au

Map Coffee

70 Fallon Street, Brunswick 3056 1800 239 438 mapcoffee.com.au

Market Lane Coffee

126 Weston Street, Brunswick East 3057 03 9804 7434 marketlane.com.au

Martin Street Coffee Roasters

21 Martin Street, Blackwood 3458 0448 215 121 martinstreetcoffee.com

Mekoffee Roastery

81 Church Street, Richmond 3121 0468 479 679 mekoffee.com.au

Melba Coffee

12/41-43 Stephen Road, Dandenong South 3175 1300 263 522 melbacoffee.com.au

Melbourne Coffee Roasting Co

2/18 Buch Avenue, Epping 3076 0403 646 805 melbournecoffeeroastingco.com

Melbourne Coffee Traders

24 Corporate Boulevard, Melbourne 3153 0406 534 774 melbournecoffeetraders.com.au

Mikro Coffee Roasters

3/57 Geelong Road, Torquay 3228 03 4241 2414 mikro.coffee

Mocopan

60 Albert Street, Preston 3072 1800 423 267

mocopan.com.au

Motobean Coffee Roasters

2/17-21 Barretta Road, Ravenhall 3023 1300 909 919 motobean.com.au

Mr Sally

2/28 Assembly Drive, Tullamarine 3043 mrsally.com.au

Naked Espresso Co 6/273-275 Wickham Road, Moorabbin 3189 03 9532 2306 nakedespressoco.com.au

Nectar Coffee Co

38 Banks Road, Eltham North 3095 0433 044 705

Nectarcoffeeco.com.au

Negrita Coffee

338-340 Vic Street, Brunswick 3056 03 9380 4663 negrita.com.au

Neos Faba Wirraway Drive, Port Melbourne 3207 1300 109 491 fourcoffee.com.au

Niccolo

57-59 Stephenson Street, Cremorne 3121 0432 473 004 niccolo.com.au

Omar & the Marvellous Coffee Bird

124 Gardenvale Road, Gardenvale 3185 03 9596 4186 coffeebird.com.au

One Collective Group

81 Gawan Loop, Coburg North 3058 03 9017 4661 onecollectivegroup.com

Origin Specialty Coffee

1 Patern Street,, Highton 3216 03 5243 2792 origincoffee.com.au

Ottimo Coffee 14 Toorak Road, Yarra 3141 1300 688 466 ottimocoffee.com.au

Padre Coffee

423 Lygon Street, Brunswick East 3057 0433 808 225 padrecoffee.com.au

Patricia Coffee Brewers Rear 493-495 Little Bourke Street, Melbourne 3000 03 9642 2237 patriciacoffee.com.au

People’s Coffee

440 Collins Street, Melbourne 3000 0421 370 963 Peoplescoffee.com.au

Piccolo Coffee Roasters

743 Raglan Parade, Warrnambool 3280 03 5562 9392 piccolocoffee.com.au

Pillar Coffee Roasters

58 Industrial Drive, Braeside 3195 0412 521 886 pillarcoffee.com.au

Pixelbeans Coffee

12/981 Mountain Highway, Boronia 3155 0418 106 464 pixelbeanscoffee.com.au

Project 281 Coffee Roasters

281 Albert Street, Brunswick 3056 0450 296 755 project281.com

Proud Mary Coffee Roasters

200 Wellington Street, Collingwood 3066 0394 175 930 proudmarycoffee.com.au

Proximal Coffee

148-154 Main Street, Lilydale 3140 0433 080 382 proximalcoffee.com.au

Quists Coffee

166 Little Collins Street, Melbourne 3000 0407 424 842 quistscoffee.com.au

Rafael’s Coffee High Street, Woodend 3442 0457 866 125 rafaelscoffee.com.au

Ranges Coffee

14 Melba Avenue, Lilydale 3140 03 9738 7730 rangescoffee.com.au

Red Bean Coffee

121 Plenty Road, Preston 3072 0478 288 349 redbeancoffee.com.au

Regal Coffee Roasters

7/2-6 Independence Street, Moorabbin 3189 03 9113 6049 regalcoffeeroasters.com.au

Regional Roasting Co

24 Corporate Boulevard, Melbourne 3153 0406 534 774 regionalroastingco.com.au

Reverence Coffee

30a Colbert Road, Campbellfield 3061 0393 579 995 reverencecoffee.com.au

Revolution Roasters

5/5 Speedwell Street, Somerville 3912 1800 844 955 revolutionroasters.com.au

Roast 66

Roastery Lane, Melbourne 3000 0414 685 729 roast66.com.au

Roast Art

34/16 Dunstans Court, Thomastown 3074 0411 705 749 roastart.com.au

Roasting Warehouse Specialty Coffee

7-13 Marshall Road, Airport West 3042 0391 149 858 roastingwarehouse.com.au

Roastlab

2/18 Buch Avenue, Epping 3076 0433 697 245 roastlab.com.au

Rosso Coffee

3 Catalina Drive, Tullamarine 3043 03 9005 6912 rossoroastingco.com.au

Rubia Coffee

21 Alex Avenue, Moorabbin 3189 1300 889 829 rubia.com.au

Rumble Coffee

10 Thompson Street, Kensington 3031 0370 340 271 rumblecoffee.com.au

Saazaa Coffee

8 Olive Grove, Ringwood 3134 03 9876 0578 saazaa.coffee

San Pedro Coffee

44 Killara Road, Campbellfield 3061 03 9416 2608 sanpedrocoffee.com.au

Sensory Lab

2b/706 Lorimer Street, Port Melbourne 3207 03 9663 2317 sensorylab.com.au

Seven Seeds

7 Montefiore Street, Fairfield 3078 03 9347 8664

sevenseeds.com.au

Silva Coffee Roasters

3/21 Britannia Creek, Wesburn 3799 03 5967 2987 silvacoffee.com.au

Silva Yarra Valley

Coffee Roasters

1/3400 Warburton Highway, Warburton 3799 silvacoffee.com.au

Sixpence Coffee

15 Wills Street, Bright 3741 0423 262 386 sixpencecoffee.com.au

Small Batch Roasting Co

3-9 Little Howard Street, North Melbourne 3051 03 9326 6313 smallbatch.com.au

Southern Addictions Coffee

689 Mirboo North, Trafalgar South 3824 0488 913 137 southernaddictionscoffee.com.au

Specialty Coffee Army

6 Glenample Place, Mernda 3754 0466 532 516 toxikbean.com

Sprout Coffee 7/173 Salmon Street, Port Melbourne 3207 1300 870 151 sproutcoffee.com.au

Square One Coffee Roasters

58/76 Stephenson Street, Cremorne 3121 61 436 024 204 squareonecoffee.com.au

St Remio Coffee

81 Gawan Loop, Coburg North 3056 0412 258 009 stremiocoffee.com

ST.ALi Coffee Roasters 2b/706 Lorimer Street, Port Melbourne 3207 03 9132 8960 stali.com.au

Sth Drop

175 Graham Street, Wonthaggi 3995 0430 832 238 sthdrop.com

POWERED BY

Storehouse Roastery

1544 Mount Dandenong Tourist Road, Olinda 3788 03 8201 8991

storehouseroastery.com

Strada Coffee

Factory 4, 39 Essex Street, Pascoe Vale 3044 0424 138 078 stradacoffee.com.au

Streat Coffee 66 Cromwell Street, Collingwood 3066 03 9629 4222 streat.com.au

Surfcoast Coffee Roasters

21/17 Beacon Boulevard, Torquay 3228 03 4201 6005 surfcoastcoffeeroasters.com.au

Swig Coffee

Shady Creek Road, Yarragon 3823 0432 947 957 swigcoffee.com.au

Symmetry Coffee Roasters

78 Railway Road, Blackburn 3130 0438 128 832 symmetrycoffeeroasters.com.au

Tag Coffee –

Specialty Roasters

9 Marshall Road, Airport West 3042 1300 244 151 hashtagcoffee.com.au

That Coffee Company

19/74 Thomsons Road, Keilor Park 3042 0419 134 753

thatcoffeecompany.com.au

The Bean Alliance

25 Kurnai Avenue, Reservoir 3073 03 9474 5555 beanalliance.com.au

The Bean Cartel

5/39/43 Duerdin Street, Notting Hill 3168 1800 232 622 thebeancartel.com.au

The Bean Pedlar 259 Commercial Road, Yarram 3971 0407 406 550 thebeanpedlar.com.au

The Blessed Bean Coffee Roasters

3/2 South Street, Wodonga 3690 0405 816 563 theblessedbean.com.au

The Coffee Company 260 Carlisle Street, Balaclava 3183 coffeecompany.com.au

The Coffee Brewmasters

2b 197 Champion Road, Williamstown 3016 03 9314 5111 thecoffeebrewmasters.com

The Sustainable Coffee Company

1/5 Rocklea Drive, Port Melbourne 3207 03 9681 8171 sustainablecoffeecompany.com.au

The Town Roaster

8 Market Street, Kyneton 3444 04 7530 2880 thetownroaster.com.au

The Vine Coffee Roasters

445 Swanston Street, Melbourne 3000 0422 816 551

Timor Coffee Roasters

30 Hamilton Street, Oakleigh 3166 02 2749 83 timorcoffeeroasters.com

Tin Man Coffee Roasters

6 Allenby Street, Coburg North 3058 03 9347 1277 tinmancoffeeroasters.com.au

Toxik Bean Small Batch Roasters

Glenample Place, Mernda 3754 0466 532 516 toxikbean.com

Ublend Coffee Roasters

3 Dairy Drive, Coburg North 3058 ublend.com.au

Undercover Roasters

449 Victoria Street, Abbotsford 3067 1300 936 111 undercoverroasters.com.au

V5 Coffee

11/50-52 Malvern Street, Bayswater 3153 0402 166 031 v5coffee.com.au

Vacation Coffee

589 Little Breese Street, Brunswick 3056 0400 555 693 vacationcoffee.com.au

Veneziano Coffee Roasters 16-18 River Street, Richmond 3121 03 9421 5585 venezianocoffee.com.au

Vertue Coffee Roasters

425 Graham Street, Port Melbourne 3207 0438 960 444 vertuecoffee.com.au

White Owl Coffee Merchants

126 Main Street, Rutherglen 3685 0410 670 177 whiteowlcoffee.com.au

White&Beige

607/32 Lilydale Grove, Hawthorn East 3123 0413 028 911 whitenbeige.com.au

Wide Open Road

Coffee Roasters

274 Barkly Street, Brunswick 3056 0422 986 591 wideopenroad.com.au

Wild Timor Coffee

197 Langridge Street, Abbotsford 3067 0412 784 667 wildtimorcoffee.com

Yarra Coffee & Co 4/182 Main Street, Lilydale 3140 03 9739 5486 yarracoffee.com.au

Yield Specialty Coffee

587 Plenty Road, Preston 3072 0424 529 788 yieldspecialtycoffee.com.au

YourCoffee

203 Albion Street, Brunswick 3056 03 8560 0197 yourcoffee.com

Zest Specialty Coffee Roasters

67 North Street, Richmond 3121 1800 111 810 zestcoffee.com.au

WA

Brother of Mine Coffee Roasters Australia

1/5 Crowley Street, Port Kennedy 6172 0434 765 286 brotherofmine.com.au

Darkstar Coffee

104 Frobisher Street, Perth 6017 08 6107 3539 darkstarcoffee.com.au

FiORi Coffee 80 Yukich Close, Middle Swan 6056 08 9374 8005 fioricoffee.com

Five Senses Coffee Roasters 5/3 Arkwright Road, Rockingham 6168 0420 984 200 fivesenses.com.au

Giovanni Coffee 1616 McDowell Loop, Parkerville 6081 0428 415 000 giovannicoffee.com.au

Grouch and Co Coffee Roasters 1/45 Mccoy Street, Myaree 6154 08 9317 1951 grouchandco.com

Jones & Co Coffee 2/84 Callaway Street, Wangara 6065 08 6204 6312 jonescocoffee.com

Kaltiva Coffee Roasters 1/46 Conquest Way, Wangara 6065 0414 293 008 kaltiva.com.au

Kimberley Coffee Company 6 Lucas Street, Broome 6725 1300 988 000

Kimberleycoffee.com.au

Loot Coffee

292a Barker Road, Subiaco 6008 0404 171 555 lootcoffee.com.au

Micro Lote Coffee PO Box 496, Cottesloe 6911 0433 416 338 microlote.coffee

Obison Coffee Roasters 2/14 Rafferty Road, Mandurah 6210 0403 148 731 obison.com.au

Pastel Coffee

9 Milford Street, East Victoria Park 6101 0434 998 130 pastel.coffee

Pedretti Coffee

84 Eric Street, Cottesloe 6011 0412 120 114 pedretticoffee.com

Pique Coffee

48 Grantham Street, Wembley 6014 02 1347 7272 pique.coffee

Record Coffee Roasters

5a Friesian Street, Cowaramup 6284 0411 225 891 recordcoffeeroasters.com.au

Redmile Coffee Roasters

201 Glyn Place, Mount Helena 6082 0438 951 624 redmile.com.au

Resident Coffee Roasters

21 Forrest Road, Margaret River 6285 0422 923 670 residentcoffee.com.au

Singular Roasters

3/266 Rutland Avenue, Carlisle 6101 0416 766 688 singularroasters.com

Sparks Coffee Roasters

89b Jull Street, Armadale 6112 0439 919 351 sparkscoffeeroasters.com

Yahava KoffeeWorks

8/1 Ostler Drive, Vasse 6280 0407 883 203 yahavawholesale.com.au

Yahava KoffeeWorks

Margaret River 2 Andrews Way, Margaret River 6285 08 9757 2900 yahava.com

Zeroz 1/45 Ledgar Road Balcatta, Perth 6021 08 9345 2255 zeroz.com.au

NZ

3 Beans Coffee Roasters

6a/90 Wellesley Street West, 1010 022 5991 556 3beans.co.nz

300 Espresso 195c Wairau Road, Wairau Valley 627 021 861 789 300 espresso.co.nz

777 Espresso 21g Lorien Place, East Tamaki, Auckland 2013 0800 456 994 777espresso.co.nz

ACR Coffee Roasters acrcoffeeroasters.com

Acme & Co 14 Jessie Street, Te Aro 6011 04 385 2263 acmeandco.co.nz

Altezano Brothers 4b Edwin Street, Mount Eden 1024 09 630 0903 altezanobrothers.co.nz

Altura Coffee Company

23 Douglas Alexander Parade, Rosedale 632 09 448 1414 alturacoffee.co.nz

Aoraki Coffee Roaster

Hampton Downs Motorsport Park, Waikato 3782 09 930 9207 aorakicoffee.co.nz

Ark Coffee

461-467 Lake Road, Takapuna 622 09 489 8488 arkcoffee.co.nz

Arrosta Coffee Roasting Co

216 John F Kennedy Drive, Palmerston North, Manawatu 4412 arrostacoffee.co.nz

Aurum Coffee

1101 Heretaunga Street East, Hastings, Hawkes Bay 4122 06 873 5039 aurumcoffee.co.nz

Atlas Power Coffee

13/18 Airborne Road, Albany, North Shore 632 09 414 4667 atlaspowercoffee.co.nz

Atomic Coffee Roasters

420c New North Road, Kingsland 1021 0800 286 642 atomiccoffee.co.nz

Avalanche Coffee 11 Westward Ho Road, Glen Eden 602 09 813 3566 avalanchecoffee.co.nz

Bay Espresso Coffee Company

304c Ellison Road, Hastings, Hawkes Bay 4130 021 903 920 bayespressocoffee.co.nz

Be Specialty Coffee Roasters

3-29 Enterprise Street, Birkenhead 626 09 444 2567 bespecialty.co.nz

C4 Coffee Co

113 Fitzgerald Avenue, Christchurch, Canterbury 8011 0800 242 633 c4coffee.co

Caribbean Coffee Roasters 54 Cleveland Street, Brooklyn 6021 cafecaribe.co.nz

Chacho Coffee Co 22 D’arcy Street, Leeston, Canterbury 7632 0215 979 82 chachocoffee.co.nz

Chiasso Coffee Roasters

20 Wynyard Street, Devonport 624 09 445 1816 chiasso.co.nz

ROASTERS DIRECTORY

Coffee & Tea Lovers

12e Amera Place, East Tamaki 2013 09 535 7303

coffeeandtealovers.co.nz

Coffee Distributors

595 Halswell Junction Road, Christchurch, Canterbury 8042 0272 797 180 vice-espresso.co.nz

Coffee General

100 Hinemoa Street, Birkenhead 626 09 418 1815 coffeegeneral.co.nz

Coffee Supreme

376 Great North Road, Grey Lynn 1021 0800 937 627

coffeesupreme.com

Coffee Supreme

35 Hopper Street, Mount Cook 6011 0800 937 627 coffeesupreme.com

Coffee Tech

23/9 Chonny Crescent, Manurewa 2102 09 215 9606 coffee-tech.co.nz

Coffee Worx Roastery Cafe

1/60 Hayton Road, Sockburn 8025 03 341 5040 coffeeworx.co.nz

Columbus Coffee

2/100 Mayoral Drive 1010 0800 100 110 columbuscoffee.co.nz

Commom Good Coffee Northern

6 Morningside Drive, La Mesa 1025 commongoodcoffee.nz

Common Good Coffee Southern

7 Wise Street, Addington 8024 03 281 7818 commongoodcoffee.nz

CPR Coffee Co

43 High Street, Blenheim, Marlborough 7201 03 577 7071 cprcoffee.co.nz

Crafted Coffee Company

121 Blenheim Road, Christchurch, Canterbury 8041 03 348 4833 craftedcoffeecompany.co.nz

Crossbow Coffee Roasters

149b Salisbury Road, Richmond, Nelson/Malborough 7020 03 928 0240 crossbowcoffee.nz

D.K.D Espresso

47 Porana Road, Northshore 627 09 444 5940 dkdespresso.co.nz

Ebony Coffee Roasters

208 Featherston Street, Palmerston North, Manawatu 4410 06 359 3300 ebonycoffee.co.nz

Eighthirty Coffee Roasters

16 Anzac Avenue 1010 09 551 3236 eighthirty.com

Emporio Coffee

90 Abel Smith Street, Te Aro 6140 04 382 8116

emporio.co.nz

Essential Coffee

12/48 Tawn Place, Te Rapa, Hamilton 3200 0800 324 111 essentialcoffee.co.nz

Espresso Workshop

Coffee Roasters

4/228 Orakei Road, Remuera, Auckland 1050 02 199 9497 espressoworkshop.co.nz

Excelso Coffee Roasters

112 Third Avenue, West Tauranga, Bay of Plenty 3145 07 578 2832 excelso.co.nz

Fairlie Good Coffee Co

45 Main Street, Fairlie, Canterbury 7925 02 7437 9991

fairliegood.store

Fat Cat Coffee

693 Lake Kaniere Road, Hokitika, West Coast 7881 02 7474 2457 fatcatcoffee.co.nz

Firsthand Coffee

15 Joll Road, Havelock North, Hawke’s Bay 4130 06 650 493 8 firsthand.coffee

Fixation Coffee Roasters

67 Willow Street, Tauranga, Bay of Plenty 3110 07 7578 8077 fixationcoffee.co.nz

Flight Coffee

30 Garrett Street, Te Aro 6011 02 7535 0883 flightcoffee.co.nz

Frank’s Coffee

116 The Terrace, Wellington Central, Wellington 6011 04 499 3679 frankscoffee.nz

Fuel Espresso

23 Raiha Street, Elsdon, Porirua 5022 04 499 7733 fuelespresso.com

Generosity Coffee

255 Hinemoa Street, Birkenhead 626 02 166 0969 generositycoffee.org.nz

Golden Bean Coffee

44a Finnerty Avenue, Howick, Auckland 2014 0211 315 380 goldenbean.co.nz

Good Fortune Coffee Co

52 Fitzherbert Street, Petone 5012 02 7542 2203 goodfortunecoffee.co.nz

Grey Roasting Co

401 Grey Street, Hamilton, Waikato 3216 02 1289 0116 greyroastingco.com

Grounded Responsible Coffee

4 Link Drive, Wairau Valley 627 09 356 4625

groundedcoffee.co.nz

Hammerstone Coffee

95 Warspite Avenue, Porirua 5024 02 7967 1318 hammerstonecoffee.co.nz

Handpicked Coffee Roasters

918 New North Road, Auckland 1025 02 1144 0897 handpickedcoffeenz.com

Havana Coffee Works

163 Tory Street, Te Aro 6011 04 384 7041 havana.co.nz

Havoc Coffee Roasters

306 Blueskin Road, Brunswick, Manawatu-Wanganui 4571 02 7464 2434 havoccoffee.co.nz

Hawthorne Coffee Roasters

23 Napier Roa, Havelock North, Hawkes Bay 4130 06 877 1113 hawthornecoffee.co.nz

Hummingbird Coffee

438 Selwyn Street, Addington, Canterbury 8140 0800 423 269 hummingbirdcoffee.com

Ignite Coffee

248-250 Marua Road, Mount Wellington 1051 09 570 1150 ignitecoffee.co.nz

IncaFé Organic Coffee

6 Cody Place, Waiwhakaio, New Plymouth 4312 06 759 1680 incafe.co.nz

Izon Coffee Roastery

20 Syd Bradley Road, Avonhead, Christchurch, Canterbury 8042 03 974 1360 izoncoffee.co.nz

Jack’s Coffee

3/159 Marua Road, Mount Wellington 1051 02 161 5908 jackscoffee.co.nz

Jed’s Coffee Company

43 Crooks Road, East Tamaki 2013 0800 866 061 jedscoffee.co.nz

Karajoz Coffee Co

3 Virgina Avenue East, Auckland 1021 02 7222 4883 karajoz.co.nz

Kawatiri Coffee Roasting Virgin Flat Road, Westport, West Coast 7866 02 2399 6607 kawatiri.coffee

King Coffee

20 Hampton Downs Road, Te Kauwhata, Waikato 3782 09 930 9207 kingcoffee.co.nz

Kōkako Organic Coffee Roastery

9 Charles Street, Mount Eden, Auckland 1024 09 3792 868 kokako.co.nz

Kowhai Coffee Roasters

21g Lorien Place, East Tamaki, Auckland 2013 0800 456 994 kowhaicoffeeroasters.co.nz

L’affare

27 College Street, Te Aro 6021 0800 523 3273 laffare.co.nz

La’vita Coffee

278 Rangitikei Street, Palmerston North 4410 02 173 3343 lavita.co.nz

Little Drum Coffee

4/22 MacDonald Street, Tauranga, Bay of Plenty 3116 02 1227 4787 littledrumcoffee.co.nz

Local Hero Coffee Works

1 Boundary Road, Hobsonville 616 02 7467 3917 localherocoffeeworks.com

Lyttelton Coffee Co

29 London Street, Lyttelton, Canterbury 8082 02 1750 555 lytteltoncoffeeco.co.nz

Mackenzie Coffee

14 Tyne Street, Christchurch, Canterbury 2010 09 250 1418 mackenziecoffee.co.nz

Manaia Espresso

4 Walu Lane, Matapouri, Whangarei 173 02 7245 5013

manaia-espresso.co.nz

Matakana Coffee Roasters

2 Matakana Valley Road, Matakana 985 021 644 337 matakanacoffee.co.nz

Meebz Coffee Roasters

3 Milford Road, Milford O620 09 486 5650 meebz.co.nz

Miller’s Coffee

31 Cross Street, Newton 1010 09 356 7322 millerscoffee.co.nz

Mojo Coffee

Shed 13/37 Customhouse Quay, Wellington 6011 0800 080 080 mojo.coffee

Monsoon Coffee Roasters

85 Wairau Road, Wairau Valley 627 09 444 2002 monsooncoffee.co.nz

Mouthwater Coffee Company

159 Main Street, Palmerston North, Manawatu 4412 02 7463 6472 mouthwater.co.nz

Organic Hit Coffee

21g Lorien Place, East Tamaki, Auckland 2013 0800 456 994

organichitcoffee.com

Origin Coffee Company

7 Wahanui Crescent, Otorohanga, Waikato 3900 07 873 8550 origincoffee.co.nz

Ozone Coffee Roasters

47a King Street, New Plymouth, Taranaki 4310 06 757 5404 ozonecoffee.co.nz

Peoples Coffee

12 Constable Street, 6021 04 389 6777 peoplescoffee.co.nz

Perkatory Coffee

1 Ruapuke Road, Raglan, Waikato 3296 02 132 556 perkatoryroasters.com

Pomeroys Coffee & Tea Co

16 Elms Street, Stoke, Nelson 7011 03 546 6944 pomeroys.co.nz

Prima Roastery

387 Brougham Street, Sydenham 8023 03 373 8180 primaroastery.co.nz

Red Rabbit Coffee Co

7 Faraday Street, Parnell 1052 021 161 6607 redrabbitcoffee.co.nz

Revive Espresso

2 Lochy Street, Petone 5012 04 568 5300 revive-espresso.co.nz

Ride Coffee Roasting

11 Rototai Road, Takaka, Golden Bay 7110 02 1260 3216

Ripe Coffee Company

476 Jackson Street, Lower Hutt, Wellington 5012 ripecoffee.co.nz

Ris’tretto Espresso

670 Barbadoes Street, St Albans 7402 02 7755 7361 ristretto.co.nz

Ritual Coffee Company

10 Maxwell Road, Blenheim Central, Marlborough 7201 02 7833 0169 ritualcoffee.co.nz

Roast Co

3/159 Marua Road, Ellerslie 1051 09 601 9810 roastco.co.nz

Roasted Addiqtion

476 Jackson Street, Petone, Lower Hutt 1025 09 309 9000 roastedaddiqtion.co.nz

Rocket Coffee Roasters

302 Barton Street, Hamilton Central, Waikato 3244 07 839 6422 rocketcoffee.co.nz

Robert Harris Coffee Roasters

23 Allens Road, East Tamaki 2013 0800 423 267 robertharris.co.nz

Roma Coffee

135 Cascades Road, Pakuranga Heights, Auckland 2010 02 7347 9969 romacoffee.co.nz

Rush Coffee

RD5, Te Arai, Wellsford 975 09 431 5933 rushcoffee.co.nz

Sacred Grounds

44 Nukuhau Street, Taupo 3378 02 7330 8931 sacredgrounds.nz

Santos Coffee

135 Cascades Road, Auckland 2010 02 7458 2558 santoscoffee.co.nz

Segafredo Zanetti NZ

1 Arthur Brown Place, Mount Wellington, Auckland 1060 0800 377 737 segafredo.co.nz

Strictly Coffee Roasters

137 Frederick Street, Dunedin, Otago 9016 03 477 9022 strictlycoffee.co.nz

Sublime Coffee Roasters

32 New Street, Nelson, Palmerston North 4410 05 0878 2546 sublimecoffeeroasters.co.nz

Society Coffee NZ

7/7 Dallan Place, Rosedale 632 09 476 6878 societycoffee.co.nz

Switch Espresso 4/25 Birmingham Drive, Middleton 8024 03 338 3530 switchespresso.co.nz

The Naked Baker

142 Beach Road, North New Brighton 8083 03 382 3393 thenakedbaker.co.nz

The New Zealand Coffee Company

346 Church Street, Penrose 1010 09 302 0450 thenzcoffeeco.co.nz

Thirdeye Coffee Roasters

1 Austin Street, Napier, Hawkes Bay 4110 02 2416 5724 thirdeyecoffee.nz

Three Llamas Gourmet Coffee

65a Main North Road, Woodend, Canterbury 7610 03 310 0632 threellamascoffee.com

Toasted Coffee Roasters

4 Link Drive, Wairau, Auckland 0632 09 966 6485 toasted.co.nz

UCC Coffee NZ

23 Allens Road, East Tamaki 2013 02 7431 6368 ucc-anz.com

Underground Coffee Company

190 Durham Street South, Christchurch Central, Canterbury 8011 03 353 0267 undergroundcoffee.co.nz

Vanguard Specialty Coffee Co

49 Vogel Street, Dunedin, Otago 9016 03 477 9511 vanguardcoffee.co.nz

Vibe Coffee Roasters

1/15 Porana Road, Wairau Valley 627 0800 652 701 vibecoffee.co.nz

Vivace Espresso

387 Brougham Street, Sydenham 8011 0800 848 223 vivaceespresso.co.nz

Volcanic Coffee

1/18 Totara Street, Taupo, Waikato 3330 02 132 2976 volcaniccoffee.co.nz

Volt Espresso

29c Hannigan Drive, St Johns 1072 09 527 1764 voltespresso.co.nz

Weta Coffee

66B Morrin Road, St Johns, Auckland 1072 02 1428 8876 wetacoffee.co.nz

Your Local Coffee Roasters 173 Manukau Road, Pukekohe, Auckland 2120 09 238 2520 yourlocalcoffeeroasters.co.nz

Yurt Coffee Roasting Co 173a Albert Street, Palmerston North, Manawatu 4410 02 7355 3097 yurtcoffee.co.nz

Zephyr Coffee Co

The Oasis, 19 Carbine Road, Mount Wellington 1060 0800 262 226 zephyrcoffee.co.nz

Join BeanScene’s 2026 Roasters Directory

Did your roastery miss out on being included or do you wish to update your roastery’s details? Don’t miss the chance to be part of BeanScene’s next edition of the Roasters Directory in 2026. The Roasters Directory is a valuable resource tool and purchasing guide for café owners, suppliers, and machine manufacturers as it features a comprehensive list of every roaster throughout Australia and New Zealand and it’s FREE and EASY to be a part off. To update your details or to hear more about advertising in BeanScene, please contact Charlotte Murphy: charlotte. murphy@primecreative.com.au

BRUNS BAKERY

15 Fingal Street, Brunswick Heads, New South Wales, 2483

Open Monday to Saturday 6am to 3.30pm, Sunday 6.30am to 3.30pm

Taking over Bruns Bakery in Brunswick Heads was a full-circle moment for Co-Owner and Baker Kurt Hogan, who started his career at the venue in 2000 as an apprentice at the age of 14.

When Kurt, his wife Mel, and their business partners acquired the venue in 2016, the traditional bakery had been an institution in the local community for more than 60 years. Wanting to honour its history but also update the space for the modern consumer, they consciously renovated the venue to create a contemporary bakery and café.

“We managed to save a lot of the original bricks and they’ve been used throughout the space. The timber beams are also the originals from the 1950s,” says Kurt.

“The bakery is now much more open plan. There’s a bench that runs along the centre and customers can watch the bakers working on the next batches of pies, sourdough, cakes, and pastries.”

The baking team craft the huge selection of edible items that tempt customers from the sprawling glass cabinet built into the wooden bar at the heart of the venue.

“The bakers are massively creative and have the freedom to come up with whatever

they like. Of course, we have staples that our regular customers love, but the lineup changes constantly depending on the season and what people are enjoying,” says Kurt.

“Over the years, we’ve probably come up with hundreds of different cakes, pastries, pies, and gourmet sandwiches.”

Last year, Mel and Kurt parted ways with their co-owners and are now running Bruns as a family business with their two young children. Around this time, they also switched their coffee offering from a local roaster to Sydney’s Campos Coffee.

“Coffee has grown to become one of the biggest elements of our business now. During the holiday season we can get through 80 to

DUKES CAFE AND EATERY

43 Knuckey Street, Darwin, Northern Territory, 0800

Open Monday to Friday 6am to 2pm, Saturday and Sunday 7am to 12pm

The power of coffee in community is evident in Dukes Café and Eatery’s involvement in Darwin’s evolving café scene. Run by Prabin Maharjan, the successful venue is a vehicle for engaging with the local population through coffee.

“I saw a big gap in the market with the

knowledge and the skills I have, and the knowledge and the skills in the Darwin coffee market,” says Prabin. “I felt I could help young kids make good coffee.

“I started the café fi ve years ago and have been working in coffee for two decades. Now, through Brew Dreams Coffee Training, we have trained 1600 students in four years and supported another seven to open their own businesses in Darwin.”

This desire for Dukes to be a cornerstone of the community filters through into its wholesale

90 kilograms per week,” he says.

“We decided to work with Campos because they’re a quality brand known right across Australia. We get a lot of visitors in Brunswick Heads so it’s good to be able to offer a brand they know. It’s also a fantastic quality coffee.”

Kurt says tourists often want to take a memento home from their trip to Bruns and that made by Fressko’s reusable cups branded with the bakery logo are a popular choice.

“We’ve also seen an increase in interest in sustainability and customers wanting a reusable option for their takeaway coffee,” he says. “We love being part of the local community and are always looking for ways we can positively contribute.”

partners, with Prabin using beans from familyowned Queensland roaster Merlo.

“I only do business with people who actually want to help the community, and that’s what Merlo represents,” he says.

“We have the same vision of being a business that gives back in as many ways as possible. Merlo is a very good organisation and something that I want to be associated with.

“We use their espresso blend for our espresso machine, their Forza blend for our Moccamaster filter coffee, and their Organico blend for our cold brew. Three different blends well suited to three different coffees.”

The use of Merlo beans has also helped form the bedrock for what Prabin calls Dukes’ “reputation for innovation” in Darwin’s coffee scene.

“We’re always trying to come up with something new,” he says. “Whether it’s a new cold brew, a new way of using our espresso, or other different food or drink options, we are always trying to do something exciting.

“Hospitality is a challenging business, and it will be challenging in the future. The way I see it, to survive you must keep adapting to new things, new processes, new technology, and then if you give back to the community, they’re going to support you all the way.”

BLEFARI

182 Victoria Square, Adelaide, South Australia, 5000

Open Monday to Friday 7am to 4pm

Sandwiched between local government buildings including the Premier’s office and the Education Department, Blefari caters to the caffeine needs of some of South Australia’s most influential people.

Whether they’re popping in for a prepolicy-meeting latte or a nourishing lunch to set them up for an afternoon of press

EVRA MARKETPLACE

18a Longland Street, Newstead, Queensland, 4006

Open daily 6am to 3pm

The consumer desire to explore a healthier lifestyle is being taken to the next level in Australia’s café scene, and Brisbane is one of the major leaders of this ongoing revolution.

Nestled near the banks of the Brisbane River in the city’s inner northeast, Evra Marketplace has targeted customers’ rising desire to know exactly what they’re putting into their bodies, and is taking a health-forward and locally sourced approach to its community offering.

Developed by luxury wellness real-estate agency Cavalè, Evra is designed to be a “lifestyle extension” for residents in Newstead and surrounds says Apartment and Project Sales Specialist Ari Shahbazifa.

“Evra Marketplace is more than a café, it’s a living philosophy,” says Ari. “With its vibrant rooftop farm complete with chickens and bees, it delivers chemical-free, ultra-local produce straight from garden to plate.

“This commitment to ethical sourcing, seasonality, sustainability, and local producers makes it not just a place to grab food but a community-grown experience. One minute you have a group of teenagers chasing a ‘Brisbane

Evra Marketplace focuses on sourcing its ingredients locally. Image: Cieran Murphy Photography.

conferences, the café is a hub of activity for the local workforce from Monday to Friday.

Experienced hospitality entrepreneur Michael Marinos purchased the venue in 2021, coming out of retirement to help his nephew takeover the business.

“Most of our customers work in the nearby government buildings and we see a lot of them most days,” says Michael.

“We really pride ourselves on producing the best cup of coffee possible. We continuously check the grind and dose

Erewhon’ vibe, and the next you have seniors who are faithful to their daily croissant and coffee.

“Watching people swap greasy, rushed lunches for organic, health-forward meals has been a revelation. Customers roll in for a 6am coffee, hit the gym next door, swing back for breakfast and a smoothie, head to work, then loop back for lunch. Evra has become a daily routine and a lifestyle.”

The café has recently made the change to serve a range of Allpress Espresso coffees. A move which, according to Ari, was motivated by a clear alignment between the two brands.

weight every 30 minutes or so to ensure we hit the mark every time.”

The Blefari team recently switched up their coffee offering, partnering with Melbourne’s The Bean Cartel to refresh their house blend. They now serve the roaster’s El Rudo coffee – a bold mix of beans from Colombia, Brazil, El Salvador, Peru, and India that promises to deliver notes of caramel, toffee, and hazelnut with a hint of dark chocolate.

“It’s a big decision to switch suppliers and you’ve got to find a coffee that will work for your customers. The people we serve at Blefari are looking for a smooth flavour that finishes with a touch a sweetness and doesn’t leave a bitter taste,” says Michael.

“Many of them choose traditional hot espresso drinks, but recently we’ve seen a huge rise in interest in iced coffee. Our hot chocolates are very popular too as we make them fresh with real Belgian chocolate – they’re indulgently rich.”

Alongside the drinks offering, Chef Pete McLaughlin crafts a seasonal menu of café staples including weekly specials such as housemade meatballs and popcorn halloumi.

“We’re more of a sleek glass-fronted café than a trendy coffee shop. Our customers are a bit more serious due to their profession, but we create a friendly and welcoming atmosphere,” says Michael.

“Our customers might be making big decisions every day, but we can still have a joke with them as we prepare their morning coffee.”

“The switch to Allpress was a no-brainer. It’s chocolate-forward flavour profiles, paired with an organic option, aligns perfectly with Evra’s ethos – and our customers love it,” he says.

“Allpress coffee fits perfectly with our food philosophy because it shares our focus on quality, consistency, and ethical sourcing. Their hot-air roasting method produces a smooth, clean flavour that pairs well with our seasonal menu.

“The organic blend option also aligns with our commitment to offering clean, high-quality products without unnecessary additives.”

Andy Tseng

The three-time ASCA Western Region Latte Art Champion reflects on his love of coffee education, Perth’s evolving café community, and opening a coffee studio with his fiancée.

Name: Andy Tseng

Venue: Andune Coffee Studio

Instagram: @andunecoffeestudio

How did you start your career in coffee?

I started at a very young age, initially part-time at Geláre while I was at university. A er I graduated, I moved into graphic design, but I had just competed in my rst latte art competition and came in second place. I loved being involved in the competitions, so I kept doing it for the next seven years.

In 2017, the Western Region Latte Art Championship merged with South Australia so I had to take the big step of ying to Adelaide, but I won and that changed my career. is contributed to my decision to pursue co ee full time. It was great to be so heavily involved in that scene, but since COVID I’ve looked more to the co ee training space. I’m also involved in the competition judging scene.

What inspired you to pursue latte art competitively?

I really love co ee, but I feel like it is o en explained in a complicated way. I’ve always liked to learn in a simpler style, and latte art is great for that because it’s visual – you can see what’s happening and you don’t need to talk about di erent sensory aspects.

When we’re at competitions we’re not necessarily speaking about how the co ee is processed, how it tastes, or those kinds of things. Whether you’re in Adelaide, Melbourne, Sydney, or anywhere else, latte art is its own language that makes it easy to connect with other people that share the passion for it.

What

motivated

you to open Andune Coffee Studio?

I had always wanted to build a co ee bar, but none of this would have happened without my ancée June. We moved quickly when we found the space – we started talking about it in April and opened in August. We de nitely didn’t want to be a café: we wanted to focus more on training and allowing people to really connect with co ee.

We have seen a lot of people, both baristas and nonbaristas, who are really introverted, but having a space like this allows them to open up and understand co ee. It’s easy to fall into speaking about co ee in that complicated way, but sometimes the audience is trying something new for the rst time and needs to be guided through the experience.

Having a space that isn’t overly crowded because it isn’t a normal café gives people the time and ability to ask questions they might think are simple or silly. at’s really important, because that’s where some of the best learning happens.

What equipment do you use in your training workshops?

We designed a long bar table and then a space for people to crowd around the machines. We have two machines – a twogroup Crem EX3, which anyone in the co ee industry will probably be able to a ord for most of their co ee-shop needs, and a La Marzocco Linea Classic S, which is for the people who want to explore their co ee a little bit more. We have a lter brewing bar with a Mazzer ZM grinder too.

Now you have opened your coffee studio, what’s next?

e most rewarding part of this process has been seeing the space evolve. We’ve had so much positive feedback from customers and baristas, and seeing all those smiling faces makes our day.

I’ve just come back from Melbourne with some really cool beans – from Code Black Co ee, Manta Ray, and ACo ee – that have been uniquely processed so the co ee is super vibrant. I’ve also ordered some Sudan Rume competitiongrade co ee.

We’re excited to test di erent themes around co ee and build a real community connection, because Perth’s co ee community is still quite small but it is very passionate and growing quickly.

FOR THE OF FIZZ.

Refreshment

Kombucha and Sparkling Coconut Water.

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