May 25, 2011 Posted by admin

The Master Roaster

A Master Roaster can source beans grown in different seasons and locations and apply roasting techniques that deliver a consistent flavour profile in multiple brands 365 days a year. Wayne Archer roasts over 100 tonnes of coffee each week, delivers to more than one thousand retail outlets right across Australia and he’s been doing it for more than thirty years. For him, consistency remains the key... see more

Mar 28, 2011 Posted by Roger

Living Coffee with Wayne Archer

To explore the vast chasm that separates a normal coffee roaster from a Master Roaster we met Wayne Archer. A giant on the Australian coffee scene for over thirty years he’s a senior espresso judge at the Fine Foods Coffee competition, tastes up to 40 different varieties daily, develops and maintains the flavour profiles of all Piazza D’Oro premium coffee brands, roasts hundreds tonnes per week... see more

Mar 28, 2011 Posted by Roger

Cafe Traveller – Surry Hills

Located within a stone’s throw of Central station and a five minute walk from the GPO; Surry Hills has evolved into the most important creative and hospitality hub in Sydney. There are two sorts of cafe’s that thrive in this hyper-competitive district. Those with celebrity chefs and those who are simply incredible at what they do. Single Origin Roasters Cafe has carved a reputation amongst... see more

Nov 26, 2010 Posted by Roger

Living Coffee with Giuseppe Lavazza

When Luigi Lavazza opened his first store in at Via San Tommaso 10 in the heart of Torino he never dreamed his family company would have 45% of the domestic coffee market in Italy and more than $1.5b in sales from over 90 countries. One hundred years later that’s exactly what’s happened and according to Group Marketing Director; Giuseppe, it’s because his family takes his produce and the... see more

Nov 26, 2010 Posted by Roger

Guy Grossi on Melbourne

Melbourne is well known as the sports capital of Australia and now the city has restaurants, bars and cafe’s that are so good; it rivals any of the European hospitality centres. One man who has contributed to this cultural evolution is Guy Grossi, leading chef, media personality and owner of CBD restaurant Grossi Florentino. In this episode of Living Coffee we ask him about the family love... see more

Nov 1, 2010 Posted by Roger

French drinks good enough to eat

When in Paris all Living Coffee subscribers should take the scenic five minute walk from the Eiffel Tower to the fabulous Hôtel Plaza Athénée*. If you can’t afford to stay, a visit to their Neo Classic Bar will quickly immerse you in the last word in Parisian drinking chic. Not only that, but according to Manager; Thierry Hernandez this bar has the most unique cocktails on the planet. Watch and... see more

Nov 1, 2010 Posted by Roger

Living Coffee with Leon Pellegrini

Residents of Melbourne can thank espresso pioneers Nando Vanetti, Leon Pellegrini and Leon Massoni for starting coffee culture around the CBD area in 1956. In this episode of Living Coffee we asked them what Australia was like before espresso and how they made it work. ... see more

Sep 17, 2010 Posted by Roger

A Bicerin in Turin

Visit any northern Italian cafe in winter and chances are the locals will be drinking Bicerin. Made from coffee, cocoa and whipped milk this scrumptious beverage was enjoyed by Ernest Hemmingway, Alexandre Dumas and Pablo Picasso and we found the first cafe it was served in way back in 1763. ... see more

Sep 17, 2010 Posted by Roger

Cafe Traveller – East Sydney

A walk from the Sydney Opera House through the Botanic Gardens and into Woolloomooloo Bay is a must for anyone visiting Sydney. It’s even better for coffee lovers because just across the road in Cathedral Street is Toby’s Estate; one of the cities very best cafe’s. ... see more

Sep 17, 2010 Posted by Roger

The Coffee from Kona

Coffee plants were brought to the big island of Hawaii in 1828 but it wasn’t until the world coffee crash in 1899 that plantation workers were able to lease land and grow their own crops. Many small family farms started innovating unique production techniques and these along with the mineral rich volcanic soils have conspired to produce some of the most valuable coffee in the world. ... see more