One of the topics we explore in depth in our Advanced Barista Skills class at the Australian Barista Academy is brew water temperature and its effect on espresso taste and

With a blog that’s been around as long as this one, we’ve managed to cover a lot of topics. However, given how quickly the world of coffee changes, we figured

At this time of year, you may start noticing a few changes at your local café. As the temperature begins to increase, so too does the number of gleaming little

Flat (no foam) and white (milk) — Aussies sure do like to keep it simple. The fact that this coffee is an absolute staple on any Australian/New Zealand café menu,

© Image provided with permission by Matt O’Donohue from Abstract Gourmet. All rights reserved by photographer It is easy to forget, for a native speaker, that the lingo of coffee

It doesn’t take much for a day to turn from smooth to turbulent when you’re working in a café. I guess it is just part of the rollercoaster ride that

  VST baskets are not a new piece of equipment by any means. Since their release around 2-3 years ago, many cafés and home espresso enthusiasts have been sold on