Ahoy where is the Soy?
By Sean Edwards, Director, Cafe Culture International Soy milk in cafes has been challenged over the last three years with the innovation of new trends in plant-based milks, with many cafes increasing their use of Almond, Oat and Coconut in their milk drinks. The real surprise is that soy milk…
World’s first automatic cleaning device for professional espresso machines
Meet CAFELIER C2, the world’s first automatic cleaning device for professional espresso machines. It is so important to clean heads hourly if you want great coffee. Too many businesses don’t perform this well opting for using blind filters which don't clean the heads properly of oils and coffee grounds, affecting…
Barista Technology Australia and Seven Miles Coffee Roasters serving perfect coffee using…data!
Leading Australian coffee roasters, Seven Miles, has launched a new ‘telemetry’ system across its cafe network to help baristas move even closer to serving perfect coffee, every time. With the help of Barista Technology Australia, Seven Miles have integrated the Flow telemetry system into an exciting new initiative, aptly named…
Introducing Art of Blend Private Label Products
The Art of Blend range of beverage powders are all available in private label for coffee roasters, café chains and quick service restaurants. Once you hit minimum order quantities, we can provide you with custom label, packaging and flavour options across frappe, smoothie and chocolate beverage bases. What is Art…
Priestley’s celebrate 25 years of creating delicious cakes for Australian cafes
The Priestley’s Gourmet Delights family very happily celebrated 25 years of creating delicious cakes for Australian cafes, restaurants and eateries. Three generations of the Christophersen and Jones families joined with staff in Brisbane to reflect on the amazing journey of the past 25 years. And in keeping with the new…
The key for success in the cafe industry for 2021
Article By Robert Marlowe, Cafe Culture What changes should cafés think about in the next 12 months; Cashless clientele, capacity, bookings, social distancing, masks, marketing, community, technology! What is going to make the difference to survive and thrive? I left work on the 18th December, aiming to travel from NSW…
Is Cacao the new Superfood?
Raw cacao is different from the common cocoa, that one might have experienced in your Violet Crumble growing up, which goes through a process where many of the health benefits are lost. However, in its raw form, cacao (pronounced cu-COW) is right up there with close friend and indigenous cousin,…
What Does “Rainforest Alliance Certified” Mean?
The Rainforest Alliance seal promotes collective action for people and nature. It amplifies and reinforces the beneficial impacts of responsible choices, from farms and forests all the way to the supermarket check-out. The seal allows you to recognize and choose products that contribute toward a better future for people and…
The NEW Art of Blend Website
Coinciding with the launch of new packaging and blends the Art of Blend also has a new website at theartofblend.com. What’s great about this new site is that all the sales, marketing and product related material is hosted on the one platform which customers and distributors can easily access. New…
LEACHING MICROPLASTICS IN YOUR COFFEE
Our friends at Responsible Cafes have unveiled yet another reason to ditch disposable paper cups. "We have always had an inkling that microplastics leach into hot water from plastic lined single-use coffee cups, however this study really confirms our biggest fears. This report signifies just another great reason to support…
