Melbourne, Australia, May 2013 –  Jen Marks, Australian Latte Art Champion 2013 and one of Melbourne’s favourite baristas, will pour up some Chemex filter brews in the morning and appear behind the espresso machine in the afternoon MICE visitors may be lucky enough to see some of her beautiful latte art creations, on Thursday May 23 on Veneziano’s stand.

Also a roaster, Jen is currently preparing to compete as Australia’s representative in Nice, France, at the World Latte Art Championships next month. Any spare time she has is put towards practicing on the Dalla Corte competition specified machine, kindly on loan to Jen by Zarraffas, in a gesture that demonstrates the true spirit of Australia’s coffee community supporting their own.

Jen’s personal preference in latte art is the classic, simple look of a free pour pattern. However, she has been known to do some etchings for her friends from time to time, although more for the fun and enjoyment of it. If combining the two methods, Jen’s says it’s best to complement the free pour art with etching.

In choosing a design, it’s particularly challenging to come up with something new to use in a competition. It seems as though everything in terms of patterns and designs has already been attempted, but of course it hasn’t!  Jen’s advice for selecting patterns is that it’s important to be confident whilst practicing the design so that when the time comes to perform it under pressure you are less likely to make any errors.

“When trying to come up with something really creative I look for inspiration in everyday shapes and images, looking for things that incorporate either round, tulip, heart or rosetta shapes because these are the foundation patterns you are more or less limited to,” says Jen. For example, she used a stylised rosetta to create a flowing mane on a unicorn in one of her patterns.

In her World Latte Art Championship 2013 campaign, Jen would like to thank and acknowledge the generous support from:
- Zarraffas for supplying a Dalla Corte (official World Latte Art machine)
- David and Greg from Appliance Maintenance Co (NSW) for the loan of Mahlkonig grinder
- D’Ancap cups provided by Antony de Fina of Casa Espresso
- Peter from Cafetto for providing her with the cleaning cloths

Hightlight on:
-Ethiopia Nekisse from Ninety Plus
-Craig Simon’s competition blend, Ethiopia Hachira from Ninety Plus
-Costa Rica COE 2012 microlot ‘El Roble’, and
-El Salvador El Manzano 2013 crop.

Veneziano Coffee Roasters aim to impress visitors to Melbourne’s International Coffee Expo (MICE) with the chance to try out some exclusive single origins sourced from Ethiopia, El Salvador and Costa Rica.

Here’s what you can expect:

On the Chemex brew bar – the Chemex brew bar will showcase the exquisite Ethiopa Nekisse and El Manzano microlot coffees, roasted for a stand out filter brew profile.

Ethiopia Nekisse – a microlot coffee from Ninety Plus, has consistently scored 93 points. The team has travelled to Melbourne for MICE and can be contacted at Think Tank, stand no. 14.
Tasting Notes: lingering berry fruit notes accompanied with citrus bordering on grapefruit, a vibrant acidity and caramelised mouth feel, with a distinct floral aroma.

El Salvador El Manzano 2013 – a microlot coffee by producer Emilio Lopez, one of our valued direct trade partners. Come and meet Emilio on Veneziano’s stand (no. 60) on Saturday May 23, from 2.30pm.
Tasting notes: sweet, aromatic and complex with prominent notes of cherry and coffee fruit and a clean, velvety mouthfeel.

On the espresso bar – the Costa Rica COE 2012 El Roble and Craig Simon’s Ethiopia Hachira competition blend are outstanding through the espresso machine.

The Costa Rica COE El Roble microlot offers a dark chocolate, spice and passionfruit  flavour profile with a creamy mouthfeel and is long and well balanced on the palate.

Craig Simon’s competition coffee – Craig narrowly placed runner up with this coffee at the 2013 Australian Barista Championship. This Ethiopia Hachira comes from Ninety Plus displays notes of pineapple and mango and has a long sweet finish. Natural processed, it’s scored 95 and above on cupping tables around the world.

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.

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 –

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”.

(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

What happens when Craig Hiron, founder of Otto Espresso drops in at the First Pour Melbourne to give us a bit of a demo? Experimental coffee making sessions is what!

The Otto is featured in our Home Espresso Studio, where our baristas will take you through a hands-on experience with any of the machines in there (note: appointments are necessary, email: firstpour.melbourne@venezianocoffee.com.au) and we provide a free 1 hour lesson valued at $150 with the purchase of any machine.

We are pleased to provide you with some tips that we found useful while experimenting with it, that will help the Otto owner or future owner:

- First of all, the best approach is the same as any espresso machine – ensure you have fresh, high quality coffee on hand.
- To prevent the coffee coming in contact with water that’s not at the right temperature (to prevent sourness etc), we were playing around with warming the water up first (and the unit) before the coffee comes in contact with it.
- In addition we found that it’s best if you grind 23 – 26 grams of coffee.

Pls note we used the induction stove top that has been specially developed to work with the Otto (if using a gas top, the heating results will differ).

OVERALL, some very pleasing and quite impressive results! The quality of the milk steamer is as good as any other machine and considering it’s a passive espresso maker, you end up with a great coffee!

The great thing for customers is that they can come in and actually have a play around with the machine, have a go at making coffee (provided by us) and frothing milk so they can determine which is the right machine for them.

Customers can also take advantage of having our experienced baristas guide them on the workings of the machines and they’ll be able to answer any questions in relation to the machines’ performance. Beats having a department store sales rep trying to ‘sell’ you one, especially without a road test!

In addition, all purchasers of the home espresso machines are entitled to a complimentary training lesson with some of Australia’s best baristas (state and national champions), or else a $150 voucher to spend instore (or webshop).

Amongst our range of professional quality machines for domestic use you’ll find: Otto espresso maker, Oscar and Musica by Nuova Simonelli, Office Control and Minore IV by Expobar and a range of grinders and accessories for your home machine.

Check out our online shop for machine details.

*Check out Simo in this review in Good Food online with David Makin as they roadtest some of them!

Jen Marks – 2013 PURA Latte Art Champion!!! Pictured here with sponsor representative and Lance Brown of Lion Dairy and Drinks.

In an exciting, jam packed weekend that was the AustralAsian Specialty Coffee Association’s (AASCA) 2013 national coffee event, Veneziano Coffee Roasters are extremely proud of barista-roaster Jen Marks finishing in first place as the newly crowned 2013 Australian Pura Latte Art Champion whilst barista-trainer-production manager Craig Simon almost took out the Australian Barista Championship title back to back.

Well done Jen and Craig, it was an extremely close competition with the difference between first and second being only a matter of points in both categories.

A nail biting finish saw Craig Simon narrowly miss out on winning the title of Detpak Barista Champion of Australia for the second year running, finishing only seven points behind 2011 Champion Matt Perger. Craig suffered a 13 point penalty for going over time. Sasa Sestic from ACT finished in third place, in what can only be described as Australia’s finest finalist line up in a national barista competition to date.

Veneziano are also extremely proud of Mike Wells, South Australian Barista Champion finishing in seventh place overall and winning the honour of being the calibration competitor for the finals judges, and newcomer Jade Jennings on finishing in tenth place in her first ever AASCA coffee competition – a fantastic achievement and a competitor that has attracted a lot of attention from people within the industry.

In the Latte Art category second place went to Ben Morrow from St Ali (VIC) (who was penalised on points for going over the allocated time) and last year’s

Craig Simon being awarded first runner-up in the 2013 Detpak Australian Barista Championship by Detpak’s Marisa Jones, sponsor representative.

national champion Scott Luengen (QLD) finished in third place. Despite an accidental milk spillage, Jen still managed to maintain her composure, clean up and calmly finish her latte art sets well within time.

Jen will now go on to represent Australian in the World Latte Art Championship in Nice, France, June 26 – 28, together with Elisha Mauger (from Gloria Jeans Coffees) in the World Cup Tasting Championship.

The Cup Tasting Championship final was dominated by the girls this year, with Lauren Stokes (5 Senses Coffee) finishing second. Jonny Pisanelli (From Scratch Patisserie), last year’s winner, finished third. Veneziano’s Jack Allisey (VIC) and Andrew Dickson were finalists in the Cup Tasting competition.

Veneziano also fielded two first-time competitors in the Brewers Cup Championship, Dale Parker (VIC) and James Thai (QLD), competing in the open heats. The top spots in the finals went to winner Lachlan Ward  second place-getter Jamie Thomson, both from Sensory Lab (VIC).

The World Barista Championship and World Brewers Cup Championship will be hosted in Melbourne, May 23 – 26 in an Australian first, against competitors from almost 60 countries.

Jade Jennings, 2013 Australian Barista Championship finalist (10th place). Photo credit: Syd-low.com

Mike Wells, 2013 Detpak SA Barista Champion, finished 7th place (just missed out on a finals place) in a repeat of 2012. Photo credit: Syd-low.com

Jack Allisey, roaster at Veneziano (VIC), in the 2103 AASCA Cup Tasting finals

Andrew Dickson, roaster at Veneziano (QLD) in the 2013 AASCA Cup Tasting finals

Held across two days Veneziano fielded competitors in each Victorian competition category of: Latte Art (sponsored by Pura), Brewers Cup, Cup Tasting and the highly anticipated Barista Championship (sponsored by Detpak).

Veneziano VIC Results:

1st place in 2013 VIC Latte Art championship – JEN MARKS (barista/roaster)
1st place in 2013 VIC Cup Tasting championship – JACK ALLISEY (roaster)
3rd place in  2013 VIC Barista championship – JADE JENNINGS (retail operations manager)
In other results Craig Simon (Australian Barista Champion 2012) placed fourth in the barista championship and Dale Parker (manager at Veneziano’s First Pour) placed fourth in his first Brewers Cup competition.

Coffee selected by the Veneziano competitors:

Jade, in a surprise third place getting amongst a field of Victoria’s seasoned barista competitors, used a blend of two Hawaiian grown coffees: a Kenyan-style washed (undergoing a series of soak times over two days then washed in clean water, using a Guatemalan typica grown in the Kau district on Hawaii’s big island; the second coffee is from Waialua Estate on the north shore of Oahu, a raisin picked natural (with cherries left on the tree until they’re overripe resembling raisins) and processed as a natural.

Craig used the coffee he’s been working with four years in a row, from the El Manzano Estate in El Salvador, a 100% red bourbon and a combination of washed and natural. He heads off to El Salvador together with Jen and South Australian Barista Champion Mike Wells (SA First Pour manager and head trainer) on Tuesday February 5 (today) to look into the new season’s crops.

Despite finishing in fourth place in the Brewers Cup, first time competitor Dale’s final score was barely a point behind first place getter and the experienced Remy Shpayzer. He used an Ethiopian Nekisse (natural) 90 Plus coffee, processed via their unique N2 method, which was specifically devised to ensure the sweetness is retained in the finish.

The national coffee championships as part of the Melbourne Food and Wine Festival are only a month away, and Veneziano will have a strong representation on March 1 – 3, with the likes of:

Jen Marks (VIC) competing in the Latte Art competition

Jade Jennings (VIC), Craig Simon (VIC) and Mike Wells (SA) competing in the Barista competiton

Jack Allisey (VIC) and Andrew Dickson (QLD) competing in the Cup Tasting competition

Dale Parker (VIC) and James Thai (QLD) competing in the Brewers Cup competition.

Veneziano are hoping that one of their baristas will represent the nation in the World Barista Championships in May. With Melbourne as the host city it certainly promises to be the most exciting Australian lead up to world competition to date.

Jen’s latte art pics

Dale Parker in the VIC Brewer’s Cup competition

Jade Jennings’ VIC Barista competition performance that earned her 4th place in her first ever AASCA competition

Craig Simon setting up, VIC barista competition 2013