powder vs tablet
For traditional espresso machines, the most commonly used cleaning product is a backflushing powder such as Cafetto Espresso Clean® or Cafetto Evo®. It’s no surprise, however, that just like dishwasher powder, customers would soon be interested in the convenient, measured dose of a tablet. Essentially, an espresso machine cleaning tablet…
China’s Specialty Coffee Market
In our last issue of Café Culture Magazine, we introduced you to Yunnan coffee in China from the aspect of coffee production. But what about the consumer market, which includes specialty coffee? In this issue, we are bringing you a perspective from three important figures in the Chinese coffee market:…
Yunnan Coffee – Aroma of China
The number of coffee drinkers in China is on the rise. Today, coffee has firmly integrated itself into the daily lives of the younger generation across China. With the increasing popularity of coffee culture, local coffee emerges, and one of them is Yunnan coffee. Yunnan produces 98% of the country’s…
Cafe Technology
What every café owner should know about using technology to boost their business? “ Technology is being used to boost profit margins, improve service levels and help gain a competitive advantage by minimising labour costs, reducing food waste, improving business processes and improving meal experiences. ” - Reference: IBISWorld 2013,…
What is a shot?
Coffee is at its freshest immediately after it is ground. After grinding, the volatile oils that were previously protected inside the coffee bean are exposed to the air, which starts the oxidisation process and stales the coffee. For this reason it is important to tamp and extract coffee as quickly…
What is espresso?
The word espresso refers to a method of brewing that is unique in two important ways: - In brewing espresso, hot water under high pressure is forced through a bed of finely ground coffee to extract a thick, flavourful essence in a concentrated form. This espress (quick) method of brewing…
The Q&A of Q Grading
So what’s this Q Grader thing all about anyway? There was no more popular question posed to me when I had the privilege of hosting a Q Grader preparation workshop at the Golden Bean Coffee Roaster Competition and Conference on the Sunshine Coast last October. Once and for all,…
Single Origin vs Blends
The specialty coffee market is forever evolving, and some of the buzz words at the moment are 'single origin'. A lot of roasters and coffee outlets have either intoduced or are looking to introduce single origins into their coffee repertoire, but are struggling with where they fit in the scheme…
Coffee Chemistry
Welcome back. In Part I of this series, we discussed some of coffee’s chemical makeup and its role in developing coffee’s flavour. This time, we’ll briefly discuss a few key components and take a brief journey to explore their role in flavour. COFFEE ROASTING AND AROMA DEVELOPMENT. Although roasted coffee…
Cafe Culture… more than just a magazine
After ten years of involvement in the media business, running an industry trade magazine, a café and coffee trade events, it has been very exciting to see the industry and its players grow around us. As the industry grows and new competition enters the arena, we continue to evaluate our…
