This past weekened Slow Food Byron Bay put on a 100 Mile Lunch at the Cromwell Farm in Goonengerry, NSW. All food and drink was grown and produced within 100 miles, including the coffee which came from Green Cauldron Coffee just around the corner in Federal. The Presso was used to press out quite a few beverages for the Slow Food crowd, who loved the coffee as well as the world’s youngest barista who was taking their orders.
Morley, the eight-year-old barista in the making, couldn’t resist trying the Presso when she saw her Dad using it. Once she got going, she couldn’t be stopped. Flat White? Long Black? Barista College? Maybe in a few years…
As people stirred their instant coffee into their camping mugs, I could feel their eyes burning holes in the back of my head. Making a Presso at a caravan park is something that draws some serious attention—and jealousy. Espresso in a campground kitchen isn’t something you normally see, but times are a changin’.
The Manly Sustainability Fair took place in Sydney last weekend—an event that exists to promote the awareness of sustainable products and practices.
Sleeping outdoors is no excuse for bad coffee. On a recent trip to Rainbow Beach, we didn’t have to sacrifice our morning ritual even though we were miles away from a kitchen. Instead of using our electric kettle, we heated our water over our camping stove—that was the only difference. We had hot, delicious espresso, as we gazed out over the waves—not a bad way to start your morning. The only problem is, it’s been hard to convince people that we were “roughing it.”
