At one end, multinationals are buying small coffee roasters and at the other end cafe owners are building relationships with individual farmers. Australia’s coffee scene is, well, complicated.
Schirato, a former long-time president of the Australian Coffee Traders Association, doesn’t begrudge competition, but says it’s a misapprehension to think his company is “big”. It’s not when compared to the multinationals.While COVID-19 brought swaths of the hospitality sector to its knees, particularly in business districts, Australians’ unwavering love of a cup of joe has arguably made the coffee sector one of Australia’s most resilient industries.
Australians’ relatively steady consumption, even through lockdown, was precisely what made coffee businesses like“It’s an opportunity for these big companies to [have] a presence in Australia. It’s also a huge opportunity for the small coffee businesses, which were local, to expand on a mammoth level ...
But there are research efforts under way to ramp up these figures. AgriFutures, a government-funded research organisation aimed at strengthening rural industries, is conducting a five-year project on developing Australia’s local coffee-bean industry. The regions best-suited to growing the plant that produces coffee seeds are far northern NSW to tropical Queensland. Reynolds believes that these regions, particularly far north Queensland, have perhaps historically focused too heavily on tourism – but the pandemic’s closed borders have been something of a wake-up call to not rely too heavily on any one sector.
“Coffee taste can be affected by plant variety by climates, soils, crop management, all these variables, and they can really impact the flavour, the acidity and also the mouthfeel of coffee; this is what’s known as our terroir. And that’s where we’re using machine learning, artificial intelligence, to quantify the distinctive characteristics of each of those coffee descriptors.
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