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MICE 2018

Hey guys, remember the Melbourne International Coffee Expo is on next week from 22 to 24 March at Melb Showgrounds.

I can't make it, but anyone who's attending should feel free to use this board as a meeting point arranger, if you want! For social media aficionados, you can follow MICE on Twitter @MelbCoffeeExpo #MICE2018

A

Comments

  • Hi guys, anyone who's at this year's MICE, feel free to use this thread to post photo's or impressions of the event... cheers A
  • I'll be going, looking forward to it! Am not much of a photo guy but I'll post some stuff about it :)
  • A great event today :). It has seemed to have changed a little over the years, a lot more other exhibitors in there that aren't necessarily coffee-related (and alot of peeps trying to sell you stuff ;) ), but all in all it was good fun. Some rippers coffees on offer, specifically from Ona coffee with their filter coffees of Panama Carbonic Maceration process coffee (which Sasa used in the WBC 2015 and won with it, but now this method has spread and many farms are using it), really different but beautiful flavours. Zest Specialty Coffee Roasters were up and about, offering some awesome espresso and filters. No Campos this year which was very surprising, as they're always there! A lot of exhibitors weren't there this year that usually are, but alot of freebies given out which was cool hehe. The comps were great, watched only two runs of the barista championship, and a latte art one. Matt Lewin using a controversial freeze-method to freeze the beans at their peak flavour for use in the competition, really interesting... He seems like such a nice guy and so incredibly grateful to all who has helped him along the way, and so willing to learn. Great to see such humility and love for coffee. Some competitors are using something called the 'Milk Cloud' to steam their milk. I first saw Hugh Kelly from Ona coffee use this at the WBC I think. I'm a bit on the fence about this... I'm not sure if the comps are maybe a little too lenient with what they allow, and more and more things are being used which takes away the technique and skill level of the baristas. But that's the thing, whilst you are there to display your skill as a barista, you're also there to produce the best coffee you possibly can to the judges, and it makes sense to take advantage of that. So am on the fence with that one haha.. On the one hand a lot of these automated methods can lessen the need for those barista skills, but on the other hand it enhances one's understanding of coffee and how to improve it (or else it wouldn't have been used). That being said, I do really really like a lot of the flexibility that the comps are offering however, and it's really allowing baristas and roasters to push the boundaries of what can be done with coffee. So much development and progress has been made from this expanding of the limits of what can be done with coffee, and whilst a lot of people may not care too much and just want to drink coffee, it offers many enthusiasts ideas and methods they can work with to expand upon. And it's damn exciting seeing these in person haha, my jaw is constantly dropped at what some of these guys are doing. All in all a good fun event, past years I've come out of it absolutely buzzed and with the worst headache imaginable from all the caffeine haha but this year I felt great. I prepped a bit however, drinking a lot of water, bringing a litre of coconut water for hydration haha, and bananas. Just got some bad stomach cramps from a bit of acid reflux I think at the moment haha. Interested to hear what others thought! :) Ps oh and didn't really take pictures, apart from this one of a GIGANTIC Bodum plunger (the photo just does not do it any justice, it was huge)f743f6f9dbc90d1e175996bdf9724099.jpg
  • Thanks Simon, great to have this update for those of us who couldn't make it this year!
  • Ah no worries! Ah just thought of another highlight, Five Senses had the same Colombian bean, processed in three different ways (natural, washed, and honey) for tasting in filter. It was awesome, such an eye opening experience! Oh and also one fellow let me use a lever espresso machine, had never used one before, so I was very chuffed :D
  • Thanks for the updates Simon, Do you know who took out the barista, roasting and innovative product awards? It's my dream to attend one of these events one day!
  • Ah no probs! Yeah it's really a great experience. Nah I didn't stick around when the results were announced, and I've done a good search online and for some reason can't find the results... I thought they posted at least something straight away, even on Facebook! I'll keep searching... I'm curious too!
  • on 1521980776:
    Thanks for the updates Simon, Do you know who took out the barista, roasting and innovative product awards? It's my dream to attend one of these events one day!
    Roasting - Ben Toovey from Genovese. Well deserved I might add.
  • ok, from the press release here are the results of the Aust. Barista Champs: "Craig Simon of Veneziano Coffee Roasters won the Australian Barista Championship after a four-year hiatus. He won the Australian Barista Championship in 2012 and 2014. Anthony Douglas of Axil Coffee Roasters was runner up and Angus Mackie of Ona Coffee placed third. For his winning routine, Craig presented four espressos, four milk-based beverages, and four signature drinks for the judges for assessment. He used two Geisha coffees from Ethiopia and Colombia as part of his routine to demonstrate his concept of a tasting matrix specific to coffee, inspired by the wine industry’s deductive tasting grid. The coffee tasting matrix categorises primary, secondary and tertiary flavours of the coffee presented, coming from variety, growing conditions, processing and roasting" Congrats to Craig and everyone who participated!
  • on 1522118153:
    ok, from the press release here are the results of the Aust. Barista Champs: "Craig Simon of Veneziano Coffee Roasters won the Australian Barista Championship after a four-year hiatus. He won the Australian Barista Championship in 2012 and 2014. Anthony Douglas of Axil Coffee Roasters was runner up and Angus Mackie of Ona Coffee placed third. For his winning routine, Craig presented four espressos, four milk-based beverages, and four signature drinks for the judges for assessment. He used two Geisha coffees from Ethiopia and Colombia as part of his routine to demonstrate his concept of a tasting matrix specific to coffee, inspired by the wine industry’s deductive tasting grid. The coffee tasting matrix categorises primary, secondary and tertiary flavours of the coffee presented, coming from variety, growing conditions, processing and roasting" Congrats to Craig and everyone who participated!
    Ah wow that's awesome, Craig is incredible and so knowledgeable, and I did spot when he was doing his run and didn't realise he was competing this year. Thanks for letting us know :)
  • Thanks for the posts guys. Sadly, I missed MICE for the first time this year. I was in the UK so at least I have a good excuse. :) Sent from my iPhone using Tapatalk Pro
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