Latest from First Pour
16th May 2013
Inker cups and saucers are the choice of specialty cafes and roasters around the world. They hold the coffee temperature stable with their thick, high grade porcelain walls and vibrant colours stand up to scratches and knocks time and again, whilst having a beautifully smooth hand-feel.
Veneziano Coffee Roasters are pleased to stock the New Mocha range of cups and saucers, available in sets of half a dozen, in a colour range of black, white, grey, blue, green, orange and red, in espresso (80ml), flat white (150ml), cappuccino (210ml) and mug (280ml, available only in grey and white). Conveniently, sets of half a dozen saucers are also available separately.
The high quality European porcelain is fired at temperatures at over 1200 degrees Celsius from raw materials sourced from Germany, England, Czech Republic and Italy with the Croatian manufacturer exporting over 70 percent of its production.
Best of all is the price; for the quality they are surprisingly affordable. Available via our online shop. Wholesale and custom order enquiries welcome.
To view the range click here.
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13th May 2013
First Pour will hold a Latte Art Smackdown, preceded by a Cupping event hosted by Cafe Imports and featuring some exciting microlot coffees from respected US roasters such as Mad Cap, Stumptown, Verve, Sight Glass, Halfwit, Coava, Joe NY and more.
The Smackdown event will have some great prizes up for grabs, such as $1000 cash (sponsored by Pura Milk), Otto Stovetop Espresso machine, $500 cash (sponsored by Silverchef), Compak K3 Push Grinder (courtesy of 9Bar Espresso Services) and the winner will also receive a year’s subscription to Barista Magazine.
In attendance will be the Barista Magazine team, the guys from Cafe Imports and being close to the MICE event you can expect to see some national barista champions as well as some recognised Australian barista names also present.
If you wish to enter – get in QUICK!! As only the first 30 entrants will be accepted.
Look forward to seeing you all there!! Beers and snacks will be provided.
Times: — Doors open 6.00pm — Cupping @ 6.30pm — Smackdown @ 7.30pm –
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10th April 2013
Craig Dickson judging at the WBC in Vienna, June 2012 – Photography by Glenn Watson.
Veneziano Coffee Roasters managing director Craig Dickson is the only Australian currently certified as a World Coffee Judge, qualified to judge in all three categories of Barista, Brewers Cup and Latte Art at international level.
World Coffee Events (WCE) conduct Judge Certification Workshops around the globe for the specialty coffee community, with workshops held in March 2013 in Long Beach, USA; Melbourne, Australia; Singapore; and Tolentino, Italy.
World judges must have a minimum of two years’ experience judging at their national competition level before they can try for the qualification. Craig has over ten years’ experience, including head judging duty (the head judge oversees all of the seven other judges, being sensory and technical) as well as having judged at New Zealand’s national competition in 2012. World coffee judges must abide by the WCE Judges Code of Conduct.
Australia currently has seven World Barista Championship (WBC) certified judges, two of whom are technical judges (Craig is a sensory judge), two World Brewers Cup Championship (WBrC) certified judges and two World Latte Art Championship (WLAC) certified judges.
Craig plans to put his certification into practice at Melbourne’s WBC and WBrC campaign in May 2013 and in Nice, France this June at the WLAC where another Veneziano staff member, 2013 Australian Latte Art Champion Jen Marks, will compete for the WLAC title.
He says his role as a coffee judge in the specialty coffee industry’s most valued competitions is one part of the long line of success behind Veneziano Coffee Roasters, that includes the career development and education of many baristas and cafe owners in the specialty coffee scene that now have successful stand alone businesses.
“Judging has been invaluable in helping us prepare our baristas for the competitions
that can change their career, and indeed their life”, says Dickson.
“In addition to origin visits, cupping and roasting workshops, meeting coffee growers… Judging is definitely an important factor in growing my own, and Veneziano’s, coffee knowledge”, he says.
“They’re all forms of education and all the pieces connect together between grower, barista and coffee consumer”.
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2nd April 2013
(MORE IMAGES BELOW…)
Brazil coffees provide the base of some of our espresso blends. Recently our general manager Ben Romeril and roaster Jack Allisey visited farms in Brazil, touring the regions of Pocos de Caldas and Carmo De Minas. As a result of this trip are excited to share the news about our Brazilian coffee shipments.
Our Brazilian coffee program for our signature blends will draw from five main estates with lots that have scored 84 – 85 points: Fazenda Laranjal, Fazenda Sertaozinho, Fazenda Cachoeira, Fazenda Rainha and Fazenda Recreio. In addition we’re committed to some unique microlots that have achieved 85+ points.
We are pleased to announce that shortly we are expecting the arrival of Fazenda Serra Do Bone, Fazenda Rainha and Espirito Santo and we have more to follow!
Previous shipments were a Yellow Bourbon from Fazenda Laranajal (December 2012) and beans sourced from Fazenda Cachoeira and Fazenda Recreio. Depending on the attributes of each particular lot, we roast as a single origin, as a filter roast profile or as part of our ever changing seasonal coffee blend. Here’s an overview of the profiles of these Brazilian beauties:
Fazenda Laranjal: Pulped Natural Yellow Bourbon (single estate bourbon specialty)
-Alt: 1,250m
-Pocos de Caldas, Mogiana region in the state of Minas Gerais, one of Brazil’s most important coffee bean regions
-Varietal: Yellow Bourbon
-Tasting notes: citric, nutty, caramel sweet and smooth; Cup of Excellence on many occasions
Fazenda Cachoeira da Grama: Natural Yellow Bourbon (single estate)
-Alt: 1,100-1,250m
-Varietal: Mundo Novo, Bourbon, Canario, Catuai, Icatu
-Pocos de Caldas
-Tasting notes: soft, clean cups, fruity lemon, nutty and sweet
Fazenda Recreio: Pulped Natural (microlot)
-Alt: 1,100-1,200m
-Sao Paulo
-Varietal: 50% Bourbon, 30% Yellow Icatu, balance Mundo
-Tasting notes: creamy, sweet, delicate; Cup of Excellence winner in 2004, top 5 from 2006-2010
Fazenda Rainha: Pulped Natural (microlot)
-Alt: 1,150-1,350
-Sao Sebastiao da Grama, Mogiana
-Varietal: Mundo Novo, Catuai, Yellow Bourbon, Icatu, Acai
-Fazenda Rainha #1 in 2011 Cup of Excellence
Fazenda Sertaozinho: Pulped Natural Yellow Bourbon
-Alt: 1,000-1,200m
-Pocos de Caldas
-Varietal: Yellow Bourbon
-Tasting notes: cedar and chocolate, low acidity, high body
Fazenda Serra do Bone: Pulped Natural (microlot)
-Alt: 1,200m
-Mata de Minas, Minas Gerais
-Varietal: Catui
-Tasting notes: sweet, ripe, fruit acidity, delicate, lemon, nutty, rich; first organic farm in Brazil to win Cup of Excellence
Fazenda Sitio Sao Gabriel: Pulped Natural (microlot)
-Alt: 930m
-Castelo, Espirito Santo
-Varietal: Catui
-Tasting notes: Lemon/lime cup flavors, soft cups! with a clean and balanced tart acidity
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