BeanScene – August 2019

For more information, visit http://www.beanscenemag.com.au

JESSICA GOUGH

I captured this^ picture^ while^

working in my^ shop^ Jespresso

in Wellington,^ New^ South^

Wales one afternoon.^

My 82-year-old^ Poppy^ is^

reading BeanScene^ to^ my^

one-year-old daughter^ Audrey.^

When Audrey^ sees^ coffee,^ she^

goes “mmmmm”,^ and^ gets^

excited when you^ turn^ the^

steam wand on.^

I’m so lucky to^ have^ a^ family^

and community^ around^ my^

café as I run two^ businesses

and raise Audrey.

90 beanscenemag.com.au

Every edition we highlight BeanScene’s

digital coffee community, hearing from

Twitter, Facebook, and Instagram followers.

‘Like’ us on

Facebook/BeanSceneCoffeeMag

SHAY HAMO

When I established He Brew Espresso,^ I^ had^ one^ goal^ in^ mind^ and^

that was to change people’s perception^ of^ what^ good^ coffee^ should^

taste like, and more specifically, show that^ it^ could^ be^ delivered^ by^

a mobile vendor.

My passion for making great coffee comes^ from^ being^ exposed^ to^

so many inconsistent, average cups. I knew^ that^ there^ must^ be^ a^

way to make a consistently good coffee^ and^ set^ myself^ the^ task^ of^

learning how to do it.

My favourite moments are when I manage^ to^ take^ someone’s^ mind^

off their daily troubles, even for just the few^ short^ minutes^ that^ I^ get^

to spend with them. The reward of a smile^ is^ priceless.

I’ve been in the industry for three short years but can’t imagine

myself ever doing anything else.

Follow us on @BeanSceneEd

E-SCENE

Follow^ us^ on^

instagram.com/beanscenemag

DOMENIC NIGRO

I was first introduced to coffee at the ripe old age of eight by my mum and

loved it from the moment it hit my lips. Being from an Italian background,

it’s a part of the fabric of life to me.

I found myself making it for others at the age of 16 when I worked at my

best friend’s restaurant. I later worked in a café and took on what you could

call a barista apprentice role and improved my skills at the hands of a fully

fledged Napoletano barista.

While running Mezzapica café, I was introduced to Toby’s Estate coffee,

and it took me to the next level. I was amazed at the different characteristics

single origin coffee could

offer, in particular the Indian

Monsoon Malabar. It was

cultivated on the coast of India

and the seasalt came through in

the espresso. It’s not available

anymore, but it’s still my all-

time favourite coffee.

I’ve been in business on

my own now for almost six

years in St Leonards at Nero

Caffetteria in New South Wales.

This journey has made me

realise how hard business is, so

when I go out for coffee, I love

trying new venues and don’t

discriminate on anything –

to an extent.

WE WANT YOU!

Have a coffee passion you’re dying to share?

We’d love to see it. Email a 150-word bio

about your love of coffee, your favourite

coffee moment, and a little about yourself

with a high-resolution image (1MB or greater)

to BeanScene Editor Sarah Baker:

[email protected]

For more information, visit http://www.beanscenemag.com.au

JESSICAGOUGH

Icapturedthispicturewhile

workinginmyshopJespresso

inWellington,NewSouth

Walesoneafternoon.

My82-year-oldPoppyis

readingBeanScenetomy

one-year-olddaughterAudrey.

WhenAudreyseescoffee,she

goes“mmmmm”,andgets

excitedwhenyouturnthe

steamwandon.

I’msoluckytohaveafamily

andcommunityaroundmy

caféasIruntwobusinesses

and raise Audrey.

90 beanscenemag.com.au

Every edition we highlight BeanScene’s

digitalcoffee community, hearing from

Twitter, Facebook, and Instagram followers.

‘Like’uson

Facebook/BeanSceneCoffeeMag

SHAYHAMO

WhenIestablishedHeBrewEspresso,Ihadonegoalinmindand

thatwastochangepeople’sperceptionofwhatgoodcoffeeshould

tastelike,andmorespecifically,showthatitcouldbedeliveredby

amobilevendor.

Mypassionformakinggreatcoffeecomesfrombeingexposedto

somanyinconsistent,averagecups.Iknewthattheremustbea

waytomakeaconsistentlygoodcoffeeandsetmyselfthetaskof

learninghowtodoit.

MyfavouritemomentsarewhenImanagetotakesomeone’smind

offtheirdailytroubles,evenforjustthefewshortminutesthatIget

tospendwiththem.Therewardofasmileispriceless.

I’vebeenintheindustryforthreeshort years but can’t imagine

myself ever doing anything else.

Follow us on @BeanSceneEd

E-SCENE

Followuson

instagram.com/beanscenemag

DOMENICNIGRO

I wasfirstintroducedto coffeeat theripeoldageof eightbymymumand

lovedit fromthemomentit hitmylips.BeingfromanItalianbackground,

it’sa partof thefabricof lifeto me.

I foundmyselfmakingit forothersat theageof 16whenI workedat my

bestfriend’srestaurant.I laterworkedin a caféandtookonwhatyoucould

calla baristaapprenticeroleandimprovedmyskillsat thehandsof a fully

fledgedNapoletanobarista.

WhilerunningMezzapicacafé,I wasintroducedto Toby’sEstatecoffee,

andit tookmeto thenextlevel.I was amazed at the different characteristics

singleorigincoffeecould

offer,in particulartheIndian

MonsoonMalabar.It was

cultivatedonthecoastof India

andtheseasaltcamethroughin

theespresso.It’snotavailable

anymore,butit’sstillmyall-

timefavouritecoffee.

I’vebeenin businesson

myownnowforalmostsix

yearsin St Leonardsat Nero

Caffetteriain NewSouthWales.

Thisjourneyhasmademe

realisehowhardbusinessis,so

whenI gooutforcoffee,I love

tryingnewvenuesanddon’t

discriminateonanything –

toan extent.

WE WANTYOU!

Havea coffeepassionyou’redyingto share?

We’dloveto seeit. Emaila 150-wordbio

aboutyourloveof coffee,yourfavourite

coffeemoment,anda littleaboutyourself

witha high-resolutionimage(1MBor greater)

toBeanSceneEditorSarahBaker:

[email protected]