When you’ve been working in hospitality for 35 years, there comes a time to settle. Having run many businesses from cafes, to espresso bars, to restaurants to fine diners, in 2015, George Choutis opened Roastville, the spot that would allow him to stay in one place for the foreseeable future.
Read morePrimary Coffee Roasters
Dan Kim has worked in cafes all his life but it wasn’t until four years ago that he was able to commit wholeheartedly to a single thing; coffee. Having previous co-owned Heritage Coffee Brewers in Summer Hill, it was the birth of his daughter Ava that led to Kim to exclusively focus on coffee in his next outing, Primary Coffee Roasters.
Read moreCollective Roasting Solutions
Unlike most other fields, there’s no definitive source of knowledge in coffee. There’s no bachelor of coffee, or even a diploma. While short courses abound in the area of barista training or hospitality skills, these are focused on the process of making coffee in its final step, and ensuring legal hygiene standards are met.
Read morePride of Gesha Cupping
The legendary coffee varietal known as geisha has been keeping the specialty coffee world abuzz since its first introduction to the world stage in 2004, when it won the Best of Panama Competition. In the intervening 15 years, it has become the benchmark for coffee competitions and now, it is coming to café menus.
Read moreDarcy St Project
It is no stretch to say that coffee can be good, but taking the next step and making coffee do good is a whole other thing. While many coffee companies tout their impact on the communities they source beans from or their efforts to give back to the communities they serve, most still run as for-profit enterprises.
Read moreSt Dreux Coffee Roasters
In a newly created laneway between Clarence and Barrack streets in Sydney’s CBD, St Dreux Coffee Roasters are counselling the rest of the coffee industry that what customers want and what the industry is offering are not always one and the same.
Read moreThe Grounds Roastery
Announced on Monday morning, The Grounds will be opening a coffee-focused venue in Eveleigh South in mid to late 2020. Perhaps unfairly maligned for the hordes of Instagram-focused customers, The Grounds is now signaling its intentions to be a driving force in Sydney coffee, bringing its in-house ethos to all things coffee.
Read moreHumm Coffee Roasters
Located just up the road from the workaday hustle and bustle of North Sydney’s CBD, Humm Coffee Roasters are taking control of their coffee, and inviting you to do so as well.
Read moreDouble Tap: Exploring The Past, Present and Future of Coffee
While some people might tell you that everything in coffee has changed in the past decade and a half, Daniel Karaconji, of Double Tap in Marrickville, will tell you that while some things change, others stay the same.
Read moreGrace & Taylor V60 Brew Guide
With the expert guidance of Keith Klein, co-owner of Grace & Taylor and former head barista at Devon Group, we have developed a guide for coffee brewed with the V60 method. Give it a go and compare your cup to Klein’s; this Friday, April 19 Grace & Taylor will only be serving filter coffee at their Newtown location.
Read moreGrace & Taylor
Taking a passion from a side-project to a full-time job will always involve a learning process, and that is what Matt Troughton’s journey with coffee has been. After upping sticks from Brisbane to New Zealand, Troughton became enraptured by the lives of baristas he saw while taking care of his newborn.
Read moreOpening The Door to Coffee: Specialty Coffee Curators
Getting a glimpse into the back end of the coffee industry isn’t as simple as leaning over the counter to see the barista’s hands working the machine. The many inputs that go into a cup of coffee, from the café, roaster, equipment supplier and individual staff members can present a multi-tiered maze for the casual observer, let alone someone interested in opening a café.
Read moreWhere To Next For This Travelling Caravan of Coffee
There’s a few things going on behind the counter at Went To See the Gypsy, the new café from the team behind The Gypsy in Potts Point. For starters, the espresso machine is built into the structure, rather than sitting up on top, but getting into the details with head barista Simon Gautherin opens up the future of coffee.
Read moreKwila: Direct Trade Coffee From Our Closest Neighbour
Just five kilometres from Australia’s northern most point is Papua New Guinea. Since independence from Australia in 1975, PNG has emerged as a significant coffee producer close to two of the major coffee consuming countries in the world …
Read moreHuskee
For every green, sustainable or so called eco product that we buy, there’s always the question at the back of one’s mind; how can buying more be the solution to a world that requires we use it up less? Huskee is going some way to answering that question.
Read moreA Conversation With … Saxon Wright
Having been at the helm of café-cum craft roaster Pablo & Rusty for the past fifteen years, CEO Saxon Wright has had a front row seat to the rapid transformation of coffee in Sydney and around the world. This has meant that Saxon has had to take on many hats, from roasting, to green bean sourcing to technological innovation.
Read moreCaravela: The Value of Education
Welcoming us into the Australian office, Mark Howard, customer relations specialistt of Caravela coffee, noted, “We're very much an origin based company.”
Read moreRoom Two Ten
Cafes and community are often talked about together. Whether it is providing a meeting point for locals, or a piece of infrastructure that is as vital as a library, the best cafes are those that are enmeshed in their local surroundings.
Read moreArtificer Coffee
If you do one thing, do it well, would have to be the motto of Dan Yee, co-founder of Artificer coffee in Surry Hills. Taking an only coffee approach to the competitive café market in inner Sydney, marks out Artificer as a an outfit dedicated to their craft.
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