STiR coffee and tea magazine

Volume 4, Number 1

Issue link:

Contents of this Issue


Page 44 of 67

STiR tea & coffee industry international 45 Cafés everywhere Virtually every major town and city in the country has devel- oped its very own, individual café scene, with Melbourne argu- ably being Australia's uncrowned coffee capital (although other places would probably challenge that notion). "The majority of Melbournians, it is expected, start their day with coffee – and a large proportion of those seek this coffee from cafés on their way to work, rather than making it at home," said Kayla Blackmore, who is a tea expert and current member of the Australasian Specialty Tea Association (AASTA). There is strong competition between cafés to present only the best brews to their customers and striving to deliver a solid product each time. In this market it would be simply impossible for cafés to serve mediocre brews and survive for long, she said. A good meal with coffee… Apart from grabbing a quick cup on the way to work, going out for breakfast with friends and family is also a favorite pastime in Melbourne, especially on weekends, according to Blackmore. But lunchtime also is a busy time for many cafés - and not only in Melbourne but elsewhere in the country as well. Across Australia and particularly in urban areas the majority of venues double as restaurants; or rather, they are cafés with an extensive food menu. Australians worship their savory native fare just as much as their coffee, so it seems only natural that these two culinary as- pects should go hand in hand. One can visit for just a quick, solitary cup of coffee or linger at leisure for a delicacy-laden brunch rounded off by a sophisticated serving of espresso, latte, or cappuccino. …but also great on its own Standalone cafés that are primarily dedicated to serving the per- fect cup are not the norm, but the exception. They usually are little more than hole-in-the-wall establishments located in resi- dential areas or near the main business centers, where neighbors can meet for an afternoon chat over a cup or two and com- muters get their early morning caffeine fix before entering their workplaces. Most sell pastries, cakes, and a limited selection of savory snacks. Suppliers keep the beans rolling With such an expansive café landscape, it's not surprising that Australia sustains a correspondingly large number of coffee brands and coffee roasting companies. There are currently more than 200 coffee franchise brands, more than 600 coffee roasters, and "we probably have close to a dozen importers," according to Williams. While Melbourne is generally considered as the heartland of specialty coffee compa- nies, Sydney, Brisbane, Adelaide, and Perth are not trailing far behind. "They also have some great coffee roasters there, who could certainly compete with what we see in Melbourne," said Williams. My own beans, my own café Many of these suppliers also operate their very own cafés, usu- ally under their brand name, such as St. Ali, Market Lane, and Proud Mary in Melbourne, Bunker Coffee and Dandelion & Driftwood in Brisbane, or Coffee Alchemy in Sydney. Besides Photo Credit: courtesy of Bunker Coffee Photo Credit: courtesy of Melbourne International Coffee Expo Melbourne International Coffee Expo 2014 (MICE 2014) Williams (left) with jury members at the 2014 Australia Coffee Championships Photo Credit: courtesy of ASCA Creative director Penny Wolff lends a helping hand at her Dandelion & Driftwood Café in Brisbane.

Articles in this issue

Archives of this issue

view archives of STiR coffee and tea magazine - Volume 4, Number 1