Aussie coffee scene the toast of the world
Australians are seen by the rest of the world as being without peer when it comes to skilled baristas and coffee knowledge, according to 2009 Barista World Champion Gwilym Davies.
UK barista Davies, a guest of Australian coffee icon Mocopan during Fine Food Week, said London cafes openly trumpet that their cafe is Australian-owned or that their barista is Australian to entice customers.
“Australians are held in enormously high esteem around the world. Their coffee knowledge is second to none and they know what constitutes a great coffee. But there is a downside to this; they like their coffee a certain way only and rarely deviate. They can be closed to new experiences and this is a danger,” Davies said.
According to Davies, cleanliness is next to godliness when it comes to cleaning a coffee machine.
“I clean the machine every hour, but I am a fanatic,” he laughed.
“But regularly cleaning your machine, or not doing so, affects the coffee quality by 75%. It is extremely important yet it is often neglected in established cafes.”
While the London coffee scene is growing, it is often through the presence of Australian baristas or Australian trained baristas. Davies says Australia’s high calibre of training courses have meant the Australian standard of a coffee is higher compared to the rest of the world.
According to Davies one of the biggest changing trends on the world scene is the use of green beans. He believes coffee customers have a greater say than ever in the type of blends now produced.
Earlier this year Mocopan introduced their own blends of Fairtrade and Rainforest Alliance coffee, a movement gaining momentum with socially conscious consumers.
“We have introduced two blends of our own, offering two different social benefits. Rainforest Alliance is a more environmentally based initiative while Fair Trade provides better deal for farmers – it is a more fair and humane system,” said Mocopan Brand Manager Steve Commerford.
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