WE ARE SEEKING DISTRIBUTORS FOR OUR COFFEE ROASTERS AND OTHER COFFEE EQUIPMENT IN  PERTH,ADELAIDE and MELBOURNE.

INTERESTED PARTIES PLEASE EMAIL les@coffeeroasters.com.au with your details and a brief work or business history.

CONGRATULATIONS TO 9 OF OUR CUSTOMERS WHO ARE USING HAS GARANTI ROASTERS.

BETWEEN THEM THEY WON 2-GOLD    5-SILVER    11- BRONZE

TESTOMONY THAT OUR ROASTERS ARE UP TO THE TASK AND ARE EXELLENT VALUE FOR MONEY.

WE NOW HAVE AVAILABLE THE FAMOUS MACAP M5 GRINDER AT A SUPER PRICE.

SO YOU WANT TO ROAST YOUR OWN COFFEE ??

WE HAVE A FULL ROASTING FACILLITY AT OUR GOLD GOAST OFFICE SET UP ESPECIALLY FOR TRAINING POTENTIAL CUSTOMERS.

THIS IS AUSTRALIA`S FIRST AND ONLY COFFEE ROASTING TRAINING CENTRE.

 NEW PRODUCT.

 1 kilo electric bench top roaster.

 IDEAL FOR SHOP ROASTING

 OR SAMPLE ROASTER.

 See under our ROASTERS SECTION.

Making a perfect Espresso, or indeed a great coffee, requires that a number of influential elements come together perfectly and simultaneously to achieve that aim. Like any professional task, there will sometimes be problems which arise. We have listed below a few of the more common problems experienced, and how best to address them.

Being:-

* Noisy Pump : Lack of water flow or supply being controlled.
* Incorrect Pressure : Regulate or alter the by-pass screw on the pump.
* Cold Delivery : Clean the thermostat and associated circuits.
* Loss of Cream : Replace blocked diffusers, regulate temperature to 95 deg C.
(maximum), clear or replace any obstructions to the filters.
* Smell of burnt rubber : Clean or replace the gasket.
* Subsidence of coffee in the Filter Holder
: Clean or replace diffusers with evidence of blockages or
obstruction. Or press the coffee more evenly.
* Overheating or excessive noise in the doser-grinder
: Replace any worn out components or bearings.

* Under-extracted coffee
: Increase the amount of ground coffee used.
: Increase the water temperature so that it’s greater than 88 deg C.
: Increase the water pressure to greater than 8 bar.
: Avoid course ground coffee.
: Avoid under-pressing the coffee prior to extraction.
* Over-extracted coffee
: Decrease the amount of ground coffee used.
: Decrease water temperature so that it doesn’t exceed 92 deg C.
: Avoid over-grinding of coffee beans.
: Avoid applying too much pressure to the pressing of the coffee
prior to extraction.

(The most optimum time required to extract and make a great coffee through a machine is approximately 25 to 30 seconds, providing all other influences and elements in the entire process are correct.)

There are several different types of espresso machines:
• Domestic Machines: which utilise vibration pumps whose volume is quite restrained for minimal workloads and quantities.
• Super-automatic Machines: which grind the coffee beans, press the ground coffee, make and deliver the “shot” of coffee automatically.
• Lever Machines: (the most ancient of technologies and now out of production), that are capable of operating without electrical current, for they can heat the water via an external gas flame.
• Compact Machines: which are available with automatic and semi-automatic technology and controls. These models are suitable for large and medium demands for coffee, and are also known as semi-professional machines.
• Professional Machines: which are available in both automatic & semi-automatic models, and which have up to four coffee delivery points on each machine. This commercial feature allows for a greater volume of coffee to be served simultaneously.

Commercial Machines feature:
• “Filter-holders”, that are attached to each of the delivery points through which the coffee passes.
• A “Water-softener”, which reduce the mineral salts present in the water supply. These softeners not only serve to reduce mineral salt residue, which can damage the machine and its components over time, they also improve the taste of the actual coffee being delivered through the machine.
• An Integral “Electric Water Pumps” that continually and consistently push water through the machine. The pump increases the water pressure within the unit.
• A “Thermostatically Controlled Heat-exchanger” which heats the water, in a small boiler of sorts, to its optimum delivery temperature. The hot water that is used, to actually make the coffee for the consumer, passes through the heat exchanger and is delivered, through the ground coffee, at a temperature of 85 – 92 degrees C. Thus the water for consumption is not physically stored in the machine and is never at risk of becoming stagnant or odorous.

Coffee must be ground so as to have its total surface area increased when brought into contact with hot water, which consequently, then best extracts the substances within the bean which yield taste and aroma.

It is fundamental to determine the correct level of granulation for every single coffee blend, in addition to every single extraction system. As a parity of blend, the level of grinding will be indicative of the level of taste, strength and aroma of the final coffee drink achieved.

It is advisable to adopt a finer level of grinding in dry climates, and to minimize its exposure to the air prior to preparing the actual coffee cup.

The Doser-grinder and container must be kept clean to avoid the accumulation of oils. A build up of oils, over time, will cause oxidization within the grinder equipment and thus cause a stale and sour-smelling characteristic to be exuded from within the coffee.

The Burrs which accompany the Grinders may be conical or level in design. A conical burr is best for those who need to grind large amounts of coffee quickly. These burrs allow greater productivity (up to 75Kg per hour) and have a wider grinding field. They are also less subject to overheating of the motor during operation.

The flat burrs are more suitable to smaller grinding demands, and are less expensive to purchase.

Conical burrs require motor servicing every 600-800 Kg, whereas flat units require servicing every 300-400 Kg.

There are two kinds of Roasting Machine predominantly used these days. Being;
• Rotating Drum
• Fluid Bed

The Rotating Drum roasting machine is a simple device which employs the same old tried and proven techniques and procedures of the original winch roasting machines once used by our ancestors. Heat is generated for conduction and convection and the beans are roasted accordingly.

The Fluid Bed roasting machine generates hot air flow through the machine and allows for very accurate adjustment of temperature, in addition to providing the roaster with the capacity to schedule roasting times in the machine.

Raw coffee beans must be roasted for a minimum of twenty-five minutes. Typically they become dark during the roasting process and they lose weight as a result of their water content being evaporated (approximately 20%). Their volume and mass is increased due to the formation of Carbon Dioxide during the process (approximately 40 -60%). The fat content also increases (by some 16%) while the sugar and acid contents decrease by 10% and 3% respectively.

During the roasting process the aromas, unique to each bean, begin to develop. As the temperature increases within the roasting machine, from 160 through 230 Degrees C, the aroma characteristics are born from within every single bean. As they are heated, some one thousand new and volatile molecules are created, and these become the prominent influences responsible for the aroma and taste of the final product.

A specialised team oversees and supervises this stage of the roasting process. They employ the use of thermal sensors and thermocolour metering devices to measure every movement of the beans and the progression of the temperature throughout this phase. The colour of the bean is monitored, measured and controlled by this team to ensure the optimum result is achieved.

Consumers are splashing out on bigger homes with luxury accessories...because they can, writes Mark Alexander

Big Houses with the latest accessories, swimming pools and fancy vehicles were once the domain of the wealthy and famous.

But not any more. Queensland's new middle class are craving designer clothes, flashy cars, larger homes and everything that goes in them.

Researchers are calling it luxury fever - the need for soncumers to broadcast their success through material goods and an attemp to mirror the lifestyles of the rich.

"We can afford to do it, so we do," is how AustraliaSCAN social researcher David Chalke describes the rush to aquire.

"We have a save-or-spend choice and people are chooing to spend."

"We're earning more, have higher discretionary incomes because interest rates are lower and prices for many of these things have come down."

"Suddenly things that used to be out of reach for ordinary folk are now affordable."

But the need to spend is not just about boadcasting wealth and success, according to Mr Chalke.

"There's an element of that for some people but it's more about making choices about what's valuable to us. We're not buying just for the sake of buying but because it makes life easier."

"If it makes my lfe richer and better, why not?"

Building trends reflect the desire for luxury, with an increase in the size of houses and the number of facilities expected in them

Building Services Authority figures show Queenslanders spent almost $7 billion on new houses and lavish renovations in the past financial year.

A new home is now 255sq m, up from 234 m two years ago. Every centimetre is used to accommodate the needs of families who no longer want just three bedrooms and a shared bathroom

Instead, they're demanding a bedroom for everyone, separate living and multimedia rooms and massive decks and entertaining areas. Lavish kitchens and bathroos are must-haves in these so-called McMansions.

"Consumers are certainly chasing the bang for their bucks," BSA general manager Ian Jennings says.

"Of course, as house sizes grow owners buy more accessories. The number of houses with coffee machines grew up to 12 percent from 8 percent last year and TV sales have boomed.

In many homes there's a television in every bedroom and living area. Then there's the latest in fancy furnishings, home theatre systems, DVD players and computers.

Brisbane couple Michael and Michelle Molloy are an example of the new middle class.

With children Dylan 4, and Alexandra, 3, they share a four bedroom, three and a half bathroom Queenslander at Wellington Point on Brisbane's southern bayside.

The 400sq m home has home theatre systems in the parent's and children's lounge rooms, playroom and a study with computer, and another computer in Dylan's bedroom.

The garage houses the family station wagon, and Mr Molloy's "grown-up toys" - a new ute, boat and motorcycle. But his pide and joy is a $2000 commercial-grade coffee machine.

"I like good coffee and I wanted a quality machine that will last a lot longer," he says.

"The stuff we try to buy is top-of-the-range and the best value for money as possible. I hate inferior things."

The family does not consider itself rich "by any stretch of the imagination", describing their lifestyle as comfortable.

"We've worked very hard and these things have become accessible and affordable for us," says Mr Molloy.

He owns a share in the family printing business and his wife works part-time.

"They're not things we're desperately seeking but because we can, and we are in a position to do so (buy luxury items) we do it."

He sees contrasts with his parents' generation.

"Our generation is better off. The middle class is definitely grrowing and people are able to live better," he says.

"We're very, very happy with our lifestyle. These things are all nie but it's the family, the happiness we have, that's really important."

On  Brisbane's northside, the O'Brien family - Chris, Helen and their five children - have splashed out $35,000 on a high-tech home theatre system in their large, modern house.

Custom-designed by Videopro and installed in time for 2003's Rugby World Cup, it includes a 280cm screen, projector, recessed speakers, subwoofer and amplifier. The room was sound-proofed so the noise does not escape and annoy the neighbours.

"We're very happy with it," says Dr O'Brien, who believes in paying for quality. "when you put a DVD on, it's just like going to the cinema."

Mr Chalke thinks interest rate rises are the only threat to consumer lifestyles. "The danger will be we can't afford it any more."

But he believes spending to improve quality of life is not a new phenomenon and will continue.

"Whether or not physical acquisition is going to ruin our souls, I don't know," he says. "But it will make our lives richer and better."