Journal articles on the topic 'Brewing equipment industry'

The brewery industry has a significant contribution to the national income. However, it is also associated with energy-intensive processes and pollution. In this work, the energy efficiency assessment of the largest brewery in Tanzania i.e., Tanzania Breweries Limited has been conducted. Energy consumption analysis was conducted according to IEEE SA 739-1995. Important parameters used to assess brewery energy efficiency were boiler efficiency and losses, equipment energy productivity as well as load factor. It was found that the main energy consumers are packaging (54.63%), brewing (29.30%) and utilities (15.17%). More importantly, it was found that about 68% of the brewery energy demand is thermal energy which is supplied by the boiler whose efficiency (62%) is significantly lower than the expected value of 94-95%. Load factor analysis showed that the equipment of both brewing and packaging line 4 are significantly oversized. Furthermore, energy productivity of 45.5 kWh/L of beer is significantly higher than the industry minimum of 23.6 kWh/L.

This research explores the experiences of companies operating in the brewing industry, a water intensive industry, and in particular the responses to stakeholder pressures which drive actions towards social and environmental responsibility. This paper examines the stakeholder pressures facing brewing companies at a multi-national level, which are compared and contrasted to those felt at a regional and local level across the United Kingdom. The findings reveal that typical pro-environmentally responsible behaviour relating to water is focused around water consumption and the cleaning and sterilisation of equipment but there are increasing regulatory pressures as well as emerging economic and environmental opportunities which are driving a more holistic approach to stakeholder engagement. The findings from a study of 10 brewing firms in the UK and 5 multi-national firms demonstrates the stakeholder pressures and organisational incentives which shape sustainability activity and the development of resource capacities at an industrial level, as well as the drivers for firm-level response to water threats.

Современное состояние развивающегося сектора малых предприятий в пивоваренной промышленности требует современного технического оснащения. Отечественная машиностроительная отрасль соответствует запросам пивоваров: комплекты оборудования для предприятий разной мощности аналогичны по качеству изготовления оборудованию больших предприятий. Это позволяет производить широкий и постоянно расширяющийся ассортимент пивоваренной продукции, а также кваса, сидра. Новые запросы потребителя возможно удовлетворить и в области приготовления пива низового и верхового брожения, традиционного и сухого охмеления, и других напитков брожения. Представлены характеристики пяти комплектов пивоваренного оборудования: заторные аппараты полезной вместимостью 500, 1000, 2000 и 4000 дм3; цилиндроконические бродильные аппараты (ЦКБА) вместимостью 1000, 2000, 4000, 8000 и 12 000 дм3. Проведенные исследования охмеленного сусла и пива, полученного из одного сырья на оборудовании разной производительности: в заторно-фильтрационном аппарате вместимостью 500 дм3, ЦКБА 1000 дм3; заторно-сусловарочном аппарате вместимостью 2000 дм3 и ЦКБА 8000 дм3 — показали аналогичные свойства. Пиво соответствовало стандарту, имело небольшую разницу в составе. Нефильтрованное пиво, полученное на 1-м комплекте оборудования, имело более высокую мутность, что можно объяснить меньшими высотой слоя сбраживаемого сусла и, соответственно, конвекцией; вследствие этого меньшим осаждением дрожжей и белково-полифенольных компонентов при дображивании. В более производительном обрудовании и высоких аппаратах брожения и дображивания произошло лучшее осветление пива и более глубокое и несколько сокращенное по продолжительности (в нашем эксперименте на 1 сут) сбраживание сусла. Описанное оборудование возможно устанавливать на новых предприятиях и при реконструкции существующих. The current state of the developing sector of small enterprises in the brewing industry requires modern technical equipment. The domestic machine-building industry meets the needs of brewers: sets of equipment for enterprises of different capacities are similar in manufacturing quality to the equipment of large enterprises. This allows us to produce a wide and constantly expanding range of brewing products, as well as kvass and cider. It is possible to satisfy new consumer demands in the field of brewing beer of low and high fermentation, traditional and dry hopping, and other fermented beverages. The characteristics of five sets of brewing equipment are presented: mash machines with a useful capacity of 500, 1000, 2000 and 4000 dm3; cylindrical conical tank (CCT) with a capacity of 1000, 2000, 4000, 8000 and 12,000 dm3. The conducted studies of hopped wort and beer obtained from the same raw material on equipment of different productivity: in a mash-filtration apparatus with a capacity of 500 dm3, CCBA 1000 dm3; and a mash-mash apparatus with a capacity of 2000 dm3 and CCT 8000 dm3 showed similar properties. The beer met the standard, had a slight difference in composition. The unfiltered beer obtained on the first set of equipment had a higher turbidity, which can be explained by the lower layer height of the fermented wort and, accordingly, convection; as a result, less precipitation of yeast and protein-polyphenolic components during fermentation. In more productive equipment and high fermentation apparatuses, better beer clarification and deeper and somewhat shorter fermentation of wort (in our experiment for 1 day) took place. The described equipment can be installed at new enterprises and during the reconstruction of existing ones.

In the context of Western sanctions pressure and current bans on the import of machinery and components in the Russian brewing industry, a problem arose with the supply of new production equipment, original spare parts and components, industrial service on imported equipment, which is largely equipped with large and medium-sized enterprises, due to the inability to find suppliers of the required original spare parts in Russia, components and materials. The article provides an express analysis of possible solutions to this problem in order to determine the strategy of survival or development of the enterprise. The methodological basis is the traditional methods of technical, economic and logical analysis, systematization and ranking. The advantages and disadvantages of three options are considered: import substitution of the brewery's fixed assets by gradually replacing imported units, semi-automatic and automatic lines with domestic analogues with financial support from regional governments; parallel import of spare parts and components, supported by the restoration of worn-out parts of technological equipment of breweries using the services of specialized reverse engineering firms; organization of a specialized company as part of the Rosspetsmash Association, carrying out reverse-engineering, manufacturing of spare parts and assemblies for imported equipment of all breweries in the industry and industrial service of imported equipment based on a specific repair specialization. Based on the express analysis, it was suggested that the choice of a survival or development strategy for a particular plant depends on the condition of the equipment, the availability of an enterprise development strategy, the availability of its own finances and the support of state authorities.

Craft brewing is a rapidly growing industry in the U.S. Most craft breweries are small businesses with few resources for robotic or other mechanical-assisted equipment, requiring work to be performed manually by employees. Craft brewery workers frequently handle stainless steel half-barrel kegs, which weigh between 13.5 kg (29.7 lbs.) empty and 72.8 kg (161.5 lbs.) full. Moving kegs may be associated with low back pain and even injury. In the present study, researchers performed a quantitative assessment of trunk postures using an inertial measurement unit (IMU)-based kinematic measurement system while workers lifted kegs at a craft brewery. Results of this field-based study indicated that during keg handling, craft brewery workers exhibited awkward and non-neutral trunk postures. Based on the results of the posture data, design recommendations were identified to reduce the hazardous exposure for musculoskeletal disorders among craft brewery workers.

The article examines the current trends in the investment activity of hop farming in the main hop-producing countries. The structure of investments in fixed assets of the industry in large specialized farms in the USA (Washington State University methodology), in small farms in the USA (joint methodology of the University of Michigan and Vermont), in average farms in Europe (SIMAHOP methodology of the Slovenian Institute of Hop Research and Brewing) and in farms of the Chuvash Republic — the main hop-producing region of Russia (model CCU of the Czech Republic “Agro-Innovations”). According to the results of the study, it was revealed that the hop growers bear the greatest investment costs at the initial stage — during the construction of the hop frames and the laying of hops. Capital investments at this point account for 50-60% of all long-term investments. On average, 15% to 19% of investments are invested in the purchase of specialized machinery and equipment. From 20% to 30% is occupied by investment costs for hop harvesting points.

In the food and beverage industry, many foods, beers, and soft drinks need to be pasteurized in order to minimize the effect of micro-organisms on the physical stability, quality, and flavour of the product. Although modern tunnel pasteurizers provide integrated solutions for precise process monitoring and control, a great number of packaging plants continue to operate with legacy pasteurizers that require irregular manual measurements to be performed by shop floor operators in order to monitor the process. In this context, the present paper presents zPasteurAIzer, an end-to-end system that provides real-time quality monitoring for legacy tunnel pasteurization machines and constitutes a low-cost alternative to replacement or the upgrading of installed equipment by leveraging IoT technologies and AI-enabled virtual sensing techniques. We share details on the design and implementation of the system, which is based on a microservice-oriented architecture and includes functionalities such as configuration of the pasteurizer machine, data acquisition, and preprocessing methodology as well as machine learning-based estimation and live dashboard monitoring of the process parameters. Experimental work has been conducted in a real-world use case at a large brewing manufacturing plant in Greece, and the results indicate the value and potential of the proposed system.

The issue related to the possibility of applying the filtration process of young beer with the use of experimental microfiltration polymer semi-permeable membrane elements was considered. It was shown that under modern conditions, it is expedient to use membrane processes of young beer filtration in the brewing industry. The process of membrane treatment of beer can be carried out at the stage of pasteurization of young beer in a cold way. Such actions can be directed to preserve the organoleptic parameters of the final product ‒ filtered beer. An experimental setup for the study of the main technological parameters of membrane processing of young beer was presented. The results of experimental studies of the influence of baric and temperature modes on the performance of nuclear microfiltration polymer membranes were shown. Rational parameters of pressure (0.03–0.05 MPa), duration (8–10 s-1), and temperature (3...6 °С) of the process of membrane filtration of young beer using nuclear microfiltration polymer membranes were determined. The qualitative characteristics of filtered beer obtained by membrane methods were explored. The comparative characteristic of the results of the studies of the qualitative component of resulting beer after microfiltration according to the known requirements and standards for organoleptic indicators was presented. It is found that in terms of filtration rate, selectivity, yeast residue, and other characteristics, nuclear microfiltration polymer membranes are promising for the implementation of the process of microfiltration of young beer. These studies proved the feasibility of further research into improving the process of membrane processing of beer and technical equipment of the beer production line with the development of new equipment.

Background. This study outlines the conceptual design process of an innovative load manipulator adapted to the brewing industry, to mitigate ergonomic risk factors associated with manual handling of heavy loads, stacking, and manual palletizing. The aim. To design a load manipulator for the function of “low-pressure table assistant” within a brewery. Methods. A descriptive non-experimental study was accomplished, using an ergonomic and participatory approach, that is divided into three phases. Anthropometric adaptability and worker dimensions were assessed to determine the selected design. Finally, the given concept was thoroughly documented by creating drawings and technical data. Results. The mean measured height was 173.4 centimeters, with a standard deviation of 4.6 centimeters, spanning a range of 165.8 centimeters (5th percentile) to 178.5 centimeters (95th percentile). This range suggests a moderate adequacy of the evaluated workforce in terms of height. Four main functions were identified: transporting boxes within the workspace, providing load support, allowing operator control, and ensuring safety. In addition, with this lifting device, the operator can handle 2, 4, or even 6 boxes simultaneously, with speed, flexibility, and functionality. Conclusions. In particular, the developed concept introduces significant innovations, such as the ability to, simultaneously handle several heavy loads and the integration of double-jointed pivots, which extends its operational range. These innovations contribute to the prevention of forced postures and manual lifting of heavy loads. Keywords: ergonomics, equipment design, industrial manipulator, prevention, musculoskeletal disorders.

One of the main problems in the field of recycling of secondary products of the brewing industry is the development and creation of an effective technology and equipment for the disposal of brewer's grains (SP), which has a nutritional value for farm animals. One of the ways to solve this problem is the dehydration of PD in the field of centrifugal forces with subsequent use in feed preparation. The analysis of scientific sources and patent research, which made it possible to determine the most effective devices for dehydrating PD in the zone of centrifugal forces and to substantiate a promising design and technological scheme in use, are made in the article. The improved design of the decanter, which is a precipitating-filtering centrifuge, is proposed to be used to improve the technology for efficient dehydration of liquid PD in the processing scheme. The novelty of the developed decanter lies in the combination of the settling and filtering processes for separating PD into solid and liquid fractions. The proposed design of the improved decanter has a significant difference from the existing ones - a low percentage of moisture in the separated PD solid fraction. The theoretical process of PD dehydration in the filter part of the decanter was studied to justify the design of the latter. The movement of an elementary volume of the PD mass in the area of the perforated surface of the filtering sector of the decanter is considered in order to theoretically substantiate the design and parameters of the filtering part of the decanter in the article, based on the basic hydraulic law of filtering with the formation of sediment. The resistance of the DP sediment on the perforated surface of the decanter filter sector was determined. Analytical expressions for determining the limiting angle and length of the perforated surface of the filter sector in the decanter are obtained. The use of a new decanter design will allow the development of effective technologies for the utilization of PD for food for farm animals, which leads to a reduction in operating costs for the entire process of processing waste from breweries as a whole.

The article describes the quantification of the level of safety in the brewing industry, which allows determining the contribution of each employee to ensure healthy and safe working conditions. Factors have also been shown to affect the safety of each of the employees. Knowledge of the characteristics and limits of each of the factors makes it possible to secure workflow and solve potential problems early. Previously considered a comprehensive approach that allows full control of the security protecting the entire brewing industry. Efficient and safe work is possible only if the working environment at the workplace to meet all the requirements of international standards in the field of occupational safety and health. Therefore, each category from a number of activities, which can significantly reduce the level of injury, and ending with the characteristics of each of the factors for drawing up a plan to ensure the maximum protection of the company's employees, was discussed. Chemical, physical, biological and psychophysical factors may exist alone or in combination with each other. It is therefore important to identify in advance all of them and to take all measures relating to ensure safe working conditions in each of the processes. Separately considered optimal and allowable values of temperature, relative humidity and air velocity in the working area of industrial premises. The parameters were established for the purpose of continuous monitoring in order to ensure comfortable and safe work environment for each employee. In some cases it is necessary to consult with technicians to get the full picture of the possible threats posed by each type of equipment. Especially dangerous in terms of occupational safety and health in the brewing industry is a cooking workshop, where the air temperature in the working area is significantly increased, as well as the bottling plant (noisy).

AbstractThe popularity of beer and the complexity of its formation call for simulating and optimizing the operations that take place during brewing in order to reduce energy costs, minimize the consumption of raw materials, maximize the use of equipment, and produce a product of the best possible quality. In recent decades, noteworthy progress has been made in understanding the phenomena occurring in various industrial devices thanks to Computational Fluid Dynamics (CFD). This article is a review of previous attempts to use CFD methods to understand and simulate the processes that accompany individual stages of beer production. Additionally, the paper indicates the possible use of CFD methods for processes that have not been modelled yet in the brewing industry.

Diastatic Saccharomyces cerevisiae is a common contaminant in the brewing industry. Currently available detection methods are either time consuming or require specialised equipment. The aim of this study was to develop a new rapid and simple assay for the detection of diastatic yeast from samples of beer and yeast. More specifically, the aim was to develop a simple and rapid assay that requires minimal laboratory equipment or training, and yields results as accurate as PCR-based methods. The assay consists of three main steps: DNA extraction, pre-amplification of DNA, and CRISPR-Cas12a based detection and visualisation. Different pre-amplification and visualisation techniques were compared, and the final assay involved a one-pot reaction where LAMP and Cas12a were consecutively used to pre-amplify and detect a fragment from the STA1 gene in a single tube. These reactions required a heat block, a pipette, and a centrifuge with the assay result visualised on a lateral flow strip. The assay was used to monitor an intentionally contaminated brewing fermentation and was shown to yield results as accurate as PCR with previously published primers. Furthermore, the assay yielded results in approximately 75 minutes. The developed assay offers reliable and rapid quality control for breweries of all sizes and can be performed without expensive laboratory equipment. It is suggested that the assay will be particularly useful for smaller breweries without well-equipped laboratories who are looking to implement better quality control.

Much of the literature on changes in Czech enterprises has been developed around a neo-classical framework with the emphasis on the effects of hard budget constraints and privatization. That, however, provides a limited view of the choices available to enterprises and of the constraints that have been imposed by a weak institutional environment, an often inappropriate policy framework and an approach to privatization that has, in a number of different ways, made subsequent rationalization and modernization more difficult. The effects on, and changes in, enterprises are analysed around experience in four different sectors; light industry, engineering and transport equipment, milk-processing and brewing. This points to the need to place more emphasis on enterprise access to financial resources for modernization and, above all, on the ability of managements to formulate coherent and appropriate long-term strategies. It also points to the desirability of a more active policy framework.

The Coming of Coffee Before World War II, Australians followed British tradition and largely drank tea. When coffee challenged the tea drinking habit in post-war Australia, the tea industry fought back using the most up-to-date marketing techniques imported from America. The shift to coffee drinking in post-war Australia is, therefore, explored through a focus on both the challenges faced by the tea industry and how that industry tackled the trend towards coffee. By focusing on the Australian Tea Council’s marketing campaign promoting tea as a fashionable drink and preferable to coffee, this article explores Australia’s cultural shift from tea drinking to coffee drinking. This complex and multi-layered transition, often simply explained by post-war migration, provides an opportunity to investigate other causal aspects of this shift. In doing so, it draws on oral histories—including of central figures working in the tea and coffee industries—as well as reports in newspapers and popular magazines, during this period of culinary transition. Australians always drank coffee but it was expensive, difficult and inconsistent to brew, and was regarded as a drink “for the better class of person” (P. Bennett). At the start of World War II, Australia was second only to Britain in terms of its tea consumption and maintaining Australia’s supply of tea was a significant issue for the government (NAA, “Agency Notes”). To guarantee a steady supply, tea was rationed, as were many other staples. Between 1941 and 1955, the tea supply was under government control with the Commonwealth-appointed Tea Control Board responsible for its purchase and distribution nationwide (Adams, “From Instant” 16). The influence of the USA on Australia’s shift from tea-drinking has been underplayed in narratives of the origins of Australia’s coffee culture, but the presence of American servicemen, either stationed in Australia or passing through during the war in the Pacific, had a considerable impact on what Australians ate and drank. In 2007, the late John Button noted that:It is when the countries share a cause that the two peoples have got to know each other best. Between 1942 and 1945, when Australia’s population was seven million, one million US service personnel came to Australia. They were made welcome, and strange things happened. American sporting results and recipes were published in the newspapers; ‘The Star-Spangled Banner’ was played at the start of theatre and concert performances. Australians were introduced to the hot dog; Americans, reluctantly, to the dim sim. 10 or 15 years after the war, there were stories of New York cab drivers who knew Australia well and spoke warmly of their wartime visits. For years, letters between Australia and the US went back and forth between pen friends […] following up friendships developed during the war. Supplying the daily ration of coffee to American servicemen was another concern for the Australian government as Australia had insufficient roasting capacity to supply this coffee—and so three roasting machines were shipped to Australia to help meet this new demand (NAA, MP5/45 a). To ensure a steady supply, coffee too came under the control of the Tea Controller and the Tea Control Board became the Tea and Coffee Control Board. At this time, civilians became more aware of coffee as newspapers raised its profile and Australian families invited American servicemen in their homes. Differences in food preferences between American servicemen and Australians were noticed, with coffee the most notable of these. The Argus reported that: “The main point of issue in these rival culinary fancies is the longstanding question of coffee” (“Yanks Differ” 8). It concluded that Australians and Americans ate the same foods, only prepared in different ways, but the most significant difference between them was the American “preference for coffee” (8). When Australian families invited hosted servicemen in their homes, housewives needed advice on how to make prepare coffee, and were told:One of the golden rules for hostesses entertaining American troops should be not to serve them coffee unless they know how to make it in the American fashion [...] To make coffee in the proper American fashion requires a special kind of percolating. Good results may be obtained by making coffee with strong freshly ground beans and the coffee should be served black with cream to be added if required (“Coffee for Americans” 5). Australian civilians also read reports of coffee, rather than tea, being served to Australian servicemen overseas, and the following report in The Argus in 1942 shows: “At Milne Bay 100 gallons of coffee were served to the men after pictures had been shown each night. Coffee was not the only comfort to be supplied. There were also chocolate, tobacco, toothpaste, and other articles appreciated by the troops” (“Untitled” 5). Due largely to tea rationing and the presence of American servicemen, Australia’s coffee consumption increased to 500 grams per person per annum between 1941 and 1944, but it also continued to rise in the immediate post-war period when the troops had departed (ABS). In May 1947, the Tea (and Coffee) Controller reported an increased consumption of 54 per cent in the two years after the war ended (NAA, MP5/45 b). Tea Loses Its Way Australian tea company and coffee roaster, Bushells, had an excellent roast and ground coffee—Bushells Pure Coffee—according to Bill Bennett who worked for the company from 1948 to 1950 (B. Bennett). It was sold freshly roasted in screw-top jars that could be re-used for storage in the kitchen or pantry. In 1945, in a series of cartoon-style advertisements, Bushells showed consumers how easy it was to make coffee using this ground beans, but the most significant challenge to tea’s dominance came not with this form of coffee, but in 1948 with the introduction of Nestlé instant coffee. Susie Khamis argues that “of all the coffee brands that vied for Australians’ attention, Nestlé was by far the most salient, by virtue of its frequency, timeliness and resonance” (218). With Nestlé instant coffee, “you use just the quantity you need for each cup and there are no grounds or sediment. Nescafé made perfect full-flavoured coffee in a matter of seconds” (Canberra Times). Figure 1. Advertisement for Nestlé Coffee. The Canberra Times 5 Aug. 1949: 2. Figure 2. Advertisement for Bushells Coffee. The Argus 22 Aug. 1945: 11. Instant coffee, as well as being relatively cheap, solved the “problem” of its brewing and was marketed as convenient, economical, and consistent. It also was introduced at a time when the price of tea was increasing and the American lifestyle had great appeal to Australians. Khamis argues that the discovery of instant coffee “spoke to changes in Australia’s lifestyle options”, noting that the “tea habit was tied to Australia’s development as a far-flung colonial outpost, a daily reminder that many still looked to London as the nation’s cultural capital; the growing appeal of instant coffee reflected a widening and more nuanced cultural palate” (218). Instant coffee, modernity, America, and glamour became thus entwined in a period when Australia’s cultural identity “was informed less by the staid conservatism of Britain than the heady flux of the new world glamour” (Khamis 219). In the 1950s, Australians were seduced by espresso coffee presented to them in imaginatively laid out coffee lounges featuring ultra modern décor and streamlined fittings. Customers were reportedly “seduced by the novelty of the impressive-looking espresso machines, all shining chrome and knobs and pressure gauges” (Australasian Confectioner and Restaurant Journal 61). At its best, espresso coffee is a sublime drink with a rich thick body and a strong flavour. It is a pleasure to look at and has about it an air of European sophistication. These early coffee lounges were the precursors of the change from American-style percolated coffee (Adams, “Barista” vi). According to the Australasian Confectioner and Restaurant Journal, in 1956 espresso coffee was changing the way people drank coffee “on the continent, in London and in other parts of the world,” which means that as well as starting a new trend in Australia, this new way of brewing coffee was making coffee even more popular elsewhere (61). The Connoisseurship of Coffee Despite the popularities of cafés, the Australian consumer needed to be educated to become a connoisseur, and this instruction was provided in magazine and newspaper articles. Rene Dalgleish, writing for Australian Home Beautiful in 1964, took “a look around the shops” to report on “a growing range of glamorous and complicated equipment designed for the once-simple job of brewing a cup of tea, or more particularly, coffee” (21). Although she included teapots, her main focus was coffee brewing equipment—what it looked like and how it worked. She also discussed how to best appreciate coffee, and described a range of home grinding and brewing coffee equipment from Turkish to percolation and vacuum coffee makers. As there was only one way of making tea, Dalgleish pays little attention to its method of brewing (21) and concludes the piece by referring only to coffee: “There are two kinds of coffee drinkers—those who drink it because it is a drink and coffee lovers. The sincere coffee lover is one who usually knows about coffee and at the drop of a hat will talk with passionate enthusiasm on the only way to make real coffee” (21). In its first issue in 1966, Australasian Gourmet Magazine reflected on the increased consumption and appreciation of coffee in a five-page feature. “More and more people are serving fine coffee in their homes,” it stated, “while coffee lounges and espresso bars are attracting the public in the city, suburbs and country towns” (Repin and Dressler 36). The article also noted that there was growing interest in the history and production of coffee as well as roasting, blending, grinding, and correct preparation methods. In the same year, The Australian Women’s Weekly acknowledged a growing interest in both brewing, and cooking with, coffee in a lift-out recipe booklet titled “Cooking with Coffee.” This, according to the Weekly, presented “directions that tell you how to make excellent coffee by seven different methods” as well as “a variety of wonderful recipes for cakes, biscuits, desserts, confectionary and drinks, all with the rich flavor of coffee” (AWW). By 1969, the topic was so well established that Keith Dunstan could write an article lampooning coffee snobbery in Australian Gourmet Magazine. He describes his brother’s attention to detail when brewing coffee and his disdain for the general public who were all drinking what he called “muck”. Coffee to the “coffee-olics” like his brother was, Dunstan suggested, like wine to the gourmand (5). In the early 1960s, trouble was brewing in the tea business. Tea imports were not keeping pace with population growth and, in 1963, the Tea Bureau conducted a national survey into the habits of Australian tea drinkers (McMullen). This found that although tea was the most popular beverage at the breakfast table for all socio-economic groups, 30 per cent of Australian housewives did not realise that tea was cheaper than coffee. 52 per cent of coffee consumed was instant and one reason given for coffee drinking between meals was that it was easier to make one cup (Broadcasting and Television “Tea Gains”). Marketing Tea against a Turning Tide Coffee enjoyed an advantage that tea was unlikely to ever have, as the margin between raw bean and landed product was much wider than tea. Tea was also traditionally subject to price-cutting by grocery chains who used it as a loss leader “to bring the housewife into the store” (Broadcasting and Television “Tea Battles”) and, with such a fine profit margin, the individual tea packer had little to allocate for marketing expenses. In response, a group of tea merchants, traders and members of tea growing countries formed The Tea Council of Australia in 1963 to pool their marketing funds to collectively market their product. With more funds, the Council hoped to achieve what individual companies could not (Adams “From Instant” 1-19). The chairman of the Tea Council, Mr. G. McMullan, noted that tea was “competing in the supermarkets with all beverages that are sold […]. All the beverages are backed by expensive marketing campaigns. And this is the market that tea must continue to hold its share” (McMullen 6). The Tea Council employed the services of Jackson Wain and Company for its marketing and public relations campaign. Australian social historian Warren Fahey worked for the company in the 1960s and described it in an interview. He recalled: Jackson Wain was quite a big advertising agency. Like a lot of these big agencies of the time it was Australian owned by Barry Wain and John Jackson. Jackson Wain employed some illustrious creative directors at that time and its clients were indeed big: they had Qantas, Rothmans, the Tea Council, White Wings—which was a massive client—and Sunbeam. And they are just some of the ones they had. Over the following eleven years, the Tea Council sought innovative ways to identify target markets and promote tea drinking. Much of this marketing was directed at women. Since women were responsible for most of the household shopping, and housewives were consuming “incidental” beverages during the day (that is, not with meals), a series of advertisements were placed in women’s magazines. Showing how tea could be enjoyed at work, play, in the home, and while shopping, these kick-started the Tea Council’s advertising campaign in 1964. Fahey remembers that: tea was seen as old-fashioned so they started to talk about different aspects of drinking tea. I remember the images of several campaigns that came through Jackson Wain of the Tea Board. The Women’s Weekly ones were a montage of images where they were trying to convince people that tea was refreshing […] invigorating […] [and] friendly. Figure 3. Tea Council Advertisement. The Australian Women’s Weekly 29 Jan. 1964, 57. Radio was the Tea Council’s “cup of tea”. Transistor and portable radio arrived in Australia in the 1950s and this much listened to medium was especially suited to the Tea Council’s advertising (Tea Council Annual Report 1964). Radio advertising was relatively low-cost and the Council believed that people thought aurally and could picture their cup of tea as soon as they heard the word “tea”. Fahey explains that although radio was losing some ground to the newly introduced television, it was still the premier media, largely because it was personality driven. Many advertisers were still wary of television, as were the agencies. Radio advertisements, read live to air by the presenter, would tell the audience that it was time for a cuppa—“Right now is the right time to taste the lively taste of tea” (Tea Council Annual Report 1964)—and a jingle created for the advertisement completed the sequence. Fahey explained that agencies “were very much tuned into the fact even in those days that women were a dominant fact in the marketing of tea. Women were listening to radio at home while they were doing their work or entertaining their friends and those reminders to have a cup of tea would have been quite useful triggers in terms of the marketing”. The radio jingle, “The taste of tea makes a lively you” (Jackson Wain, “Tea Council”) aired 21,000 times on 85 radio stations throughout Australia in 1964 (Tea Council of Australia Annual Report). In these advertisements, tea was depicted as an interesting, exciting and modern beverage, suitable for consumption at home as outside it, and equally, if not more, refreshing than other beverages. People were also encouraged to use more tea when they brewed a pot by adding “one [spoonful] for the pot” (Jackson Wain, “Tea Council”). These advertisements were designed to appeal to both housewives and working women. For the thrifty housewife, they emphasised value for money in a catchy radio jingle that contained the phrase “and when you drink tea the second cup’s free” (Jackson Wain “Tea Council”). For the fashionable, tea could be consumed with ice and lemon in the American fashion, and glamorous fashion designer Prue Acton and model Liz Holmes both gave their voices to tea in a series of radio advertisements (Tea Council of Australia, “Annual Reports”). This was supported with a number of other initiatives. With the number of coffee lounges increasing in cities, the Tea Council devised a poster “Tea is Served Here” that was issued to all cafes that served tea. This was strategically placed to remind people to order the beverage. Other print tea advertisements targeted young women in the workforce as well as women taking time out for a hot drink while shopping. Figure 4. “Tea Is Served Here.” Tea Council of Australia. Coll. of Andy Mac. Photo: Andy Mac. White Wings Bake-off The cookery competition known as the White Wings Bake-Off was a significant event for many housewives during this period, and the Tea Council capitalised on it. Run by the Australian Dairy Board and White Wings, a popular Australian flour milling company, the Bake-Off became a “national institution […] and tangible proof of the great and growing interest in good food and cooking in Australia” (Wilson). Starting in 1963, this competition sought original recipes from home cooks who used White Wings flour and dairy produce. Winners were feted with a gala event, national publicity and generous prizes presented by international food experts and celebrity chefs such as Graham Kerr. Prizes in 1968 were awarded at a banquet at the Southern Cross Hotel and the grand champion won A$4,750 and a Metters’ cooking range. Section winners received A$750 and the stove. In 1968, the average weekly wage in Australia was A$45 and the average weekly spend on food was $3.60, which makes these significant prizes (Talkfinancenet). In a 1963 television advertisement for White Wings, the camera pans across a table laden with cakes and scones. It is accompanied by the jingle, “White Wings is the Bake Off flour—silk sifted, silk sifted” (Jackson Wain, “Bake-Off”). Prominent on the table is a teapot and cup. Fahey noted the close “simpatico” relationship between White Wings and the Tea Council:especially when it came down to […] the White Wings Bake Off [...]. Tea always featured prominently because of the fact that people were still in those days baking once a week [...] having that home baking along side a cup of tea and a teapot was something that both sides were trying to capitalise on. Conclusion Despite these efforts, throughout the 1960s tea consumption continued to fall and coffee to rise. By 1969, the consumption of coffee was over a kilogram per person per annum and tea had fallen to just over two kilograms per person per year (ABS). In 1973, due to internal disputes and a continued decline in tea sales, the Tea Council disbanded. As Australians increasingly associated coffee with glamour, convenience, and gourmet connoisseurship, these trajectories continued until coffee overtook tea in 1979 (Khamis 230) and, by the 1990s, coffee consumption was double that of tea. Australia’s cultural shift from tea drinking to coffee drinking—easily, but too simplistically, explained by post-war migration—is in itself a complex and multi layered transition, but the response and marketing campaign by the Tea Council provides an opportunity to investigate other factors at play during this time of change. Fahey sums the situation up appropriately and I will conclude with his remarks: “Advertising is never going to change the world. It can certainly persuade a market place or a large percentage of a market place to do something but one has to take into account there were so many other social reasons why people switched over to coffee.” References Adams, Jillian. Barista: A Guide to Espresso Coffee. Frenchs Forest NSW: Pearson Education Australia, 2006. -----. “From Instant Coffee to Italian Espresso: How the Cuppa Lost its Way.” Masters Thesis in Oral History and Historical Memory. Melbourne: Monash University, 2009. Advertisement for Bushells Coffee. The Argus 22 Aug. (1945): 11. Australian Bureau of Statistics [ABS]. “4307.0 Apparent Consumption of Tea and Coffee, Australia 1969-1970.” Canberra: Australian Bureau of Statistics, 2000. Australasian Confectioner and Restaurant Journal. “Espresso Comes to Town.” Australian Confectioner and Restaurant Journal Feb. (1956): 61. Bennett, Bill. Interview. 22 Jun. 2007. Bennett, Peter. Interview. 10 Mar. 2010. Broadcasting and Television. “Tea Gains 98% Market Acceptance.” Broadcasting and Television 6 Jun. (1963): 16. -----. “Tea Battles Big Coffee Budgets.” Broadcasting and Television News 14 Oct. (1965): 16. Button, John. “America’s Australia: Instructions for a Generation.” The Monthly Feb. (2007) 28 Mar. 2012 ‹http://www.themonthly.com.au/monthly-essays-john-button-americas-australia-instructions-generation-456›. Canberra Times, The. Advertisement for Nestle Coffee. The Canberra Times 5 Aug. (1949): 2. “Coffee for Americans.” The Argus 20 Apr. (1942): 5.Dalgleish, Rene. “Better Tea and Coffee.” Australian Home Beautiful Jun. (1964): 21–5. Dunstan, Keith. “The Making of a Coffee-olic.” The Australian Gourmet Magazine Sep./Oct. (1969): 5. Fahey, Warren. Interview. 19 Aug. 2010. Howard, Leila. ‘Cooking with Coffee.” The Australian Women’s Weekly 6 Jul. (1966): 1–15. Jackson Wain. “The Bake-off Flour!” TV Commercial, 30 secs. Australia: Fontana Films for Jackson Wain, 1963. 1 Feb. 2012 ‹www.youtube.com/watch?v=1X50sCwbUnw›. -----. “Tea Council of Australia.” TV commercials, 30 secs. National Film and Sound Archive, 1964–1966. Khamis, Susie. “ It Only Takes a Jiffy to Make.” Food Culture and Society 12.2 (2009): 218–33. McMullen, G. F. The Tea Council of Australia Annual Report. Sydney, 1969. National Archives of Australia [NAA]. Agency Notes CP629/1. “History of the Tea Control and Tea Importation Board, January 1942–December 1956.” -----. Series MP5/45 a. Minutes of the Tea Control Board. 17 Aug. 1942. -----. Series MP5/45 b. Minutes of the Tea Control Board. 29 May 1947. Repin, J. D., and H. Dressler. “The Story of Coffee.” Australian Gourmet Magazine 1.1 (1966): 36–40. Talkfinance.net. “Cost of Living: Today vs. 1960.” 1 May 2012 ‹http://www.talkfinance.net/f32/cost-living-today-vs-1960-a-3941› Tea Council of Australia. Annual Reports Tea Council of Australia 1964–1973. ----- Advertisement. The Australian Women’s Weekly 3 Jul. (1968): 22.“Untitled.” The Argus 20 Apr. (1942): 5. Wilson, Trevor. The Best of the Bake-Off. Sydney: Ure Smith, 1969.“Yanks and Aussies Differ on ‘Eats’.” The Argus 4 Jul. (1942): 8.

By the 12th century, coffee was extensively cultivated in Yemen, and qawha and cahveh, hot beverages made from roast and ground coffee beans, became popular in the Islamic world over the next 300 years. Commercial production of coffee outside Yemen started in Sri Lanka in the 1660s, Java in the 1700s, and Latin America in 1715, and this production has associations with histories of colonial expansion and slavery. Introduced to Europe in the 17th century, coffee was described by Robert Burton in the section of his 1628 Anatomy of Melancholy devoted to medicines as “an intoxicant, a euphoric, a social and physical stimulant, and a digestive aid” (quoted in Weinberg and Bealer xii). Today, more than 400 billion cups of coffee are consumed each year. Coffee is also an ingredient in a series of iconic dishes such as tiramisu and, with chocolate, makes up the classic mocha mix. Coffee production is widespread in tropical and sub-tropical countries and it is the second largest traded world commodity; second only to oil and petroleum. The World Bank estimates that more than 500 million people throughout the world depend on coffee for their livelihoods, and 25 million of these are coffee farmers. Unfortunately, these farmers typically live and work in substandard conditions and receive only a small percentage of the final price that their coffee is sold for. The majority of coffee farmers are women and they face additional challenges, frequently suffering from abuse, neglect, and poverty, and unable to gain economic, social, or political power in either their family’s coffee businesses or their communities. Some farm coffee under enslaved or indentured conditions, although Fair Trade regimes are offering some lessening of inequalities. At the opposite end of the scale, a small, but growing, number of high-end producers market gourmet sustainable coffee from small-scale, environmentally-aware farming operations. For many in the West today, however, coffee is not about the facts of its production; coffee is all about consumption, and is now interwoven into our contemporary cultural and social habits. Caffeine, found in the leaves, seeds, and fruit of the coffee tree, is an addictive psychoactive substance, but has overcome resistance and disapproval around the world and is now unregulated and freely available, without licence. Our gastronomic sophistication is reflected in which coffee, brewing method, and location of consumption is chosen; our fast-paced lifestyles in the range of coffee-to-go options we have; and our capitalist orientation in the business opportunities this popularity has offered to small entrepreneurs and multinational franchise chains alike. Cafés and the meeting, mingling, discussions, and relaxing that occur there while drinking coffee, are a contemporary topic of reflection and scholarship, as are the similarities and differences between the contemporary café and its earlier incarnations, including, of course, the Enlightenment coffee house. As may be expected from a commodity which has such a place in our lives, coffee is represented in many ways in the media—including in advertising, movies, novels, poetry, songs and, of course, in culinary writing, including cookbooks, magazines, and newspapers. There are specialist journals and popular serials dedicated to expounding and exploring the fine grain detail of its production and consumption, and food historians have written multiple biographies of coffee’s place in our world. So ubiquitous, indeed, is coffee, that as a named colour, it popularly features in fashion, interior design, home wares, and other products. This issue of M/C Journal invited contributors to consider coffee from any relevant angle that makes a contribution to our understanding of coffee and its place in culture and/or the media, and the result is a valuable array of illuminating articles from a diverse range of perspectives. It is for this reason that we chose an image of coffee cherries for the front cover of this issue. Co-editor Jill Adams has worked in the coffee industry for over ten years and has a superb collection of coffee images that ranges from farmers in Papua New Guinea to artfully shot compositions of antique coffee brewing equipment. In making our choice, however, we felt that Spencer Franks’s image of ripe coffee cherries at the Skybury Coffee Plantation in Far North Queensland, Australia, encapsulates the “fruitful” nature of the response to our call for articles for this issue. While most are familiar, moreover, with the dark, glossy appearance and other sensual qualities of roasted coffee beans, fewer have any occasion to contemplate just how lovely the coffee tree is as a plant. Each author has utilised the idea of “coffee” as a powerful springboard into a fascinating range of areas, showing just how inseparable coffee is from so many parts of our daily lives—even scholarly enquiry. In our first feature article, Susie Khamis profiles and interrogates the Nespresso brand, and how it points to the growing individualisation of coffee consumption, whereby the social aspect of cafés gives way to a more self-centred consumer experience. This feature valuably contrasts the way Starbucks has marketed itself as a social hub with the Nespresso boutique experience—which as Khamis explains—is not a café, but rather a club, a trademarked, branded space, predicated on highly knowledgeable and, therefore, privileged patrons. Coffee drinking is also associated with both sobriety and hangover cures, with cigarettes, late nights, and music. Our second feature, by Jon Stewart, looks at how coffee has become interwoven into our lives and imaginations through the music that we listen to—from jazz to blues to musical theatre numbers. It examines the influence of coffee as subject for performers and songwriters in three areas: coffee and courtship rituals, the stimulating effects of caffeine, and the politics of coffee consumption, claiming that coffee carries a cultural and musicological significance comparable to that of other drugs and ubiquitous consumer goods that are often more readily associated with popular music. Diana Noyce looks at the short-lived temperance movement in Australia, the opulent architecture of the coffee palaces built in that era, what was actually drunk in them, and their fates as the temperance movement passed into history. Emma Felton lyrically investigates how “going for a coffee” is less about coffee and more about how we connect with others in a mobile world, when flexible work hours are increasingly the norm and more people are living alone than any other period in history. Felton also introducess a theme that other writers also engage with: that the café also plays a role in the development of civil discourse and civility, and plays an important role in the development of cosmopolitan civil societies. Ireland-based Máirtín Mac Con Iomaire surveys Dublin—that tea drinking city—and both the history of coffee houses and the enduring coffee culture it possesses; a coffee culture that seems well assured through a remarkable win for Ireland in the 2008 World Barista Championships. China has also always been strongly associated with tea drinking but Adel Wang introduces readers to the emerging, and unique, café and coffee culture of that country, as well as some of the proprietors who are bringing about this cultural change. Australia, also once a significant consumer of tea, shifted to a preference for coffee over a twenty year period that began with the arrival of American Servicemen in Australia during World War II. Jill Adams looks at the rise of coffee during that time, and the efforts made by the tea industry to halt its market growth. These strong links between tea and coffee are reflected in Duncan Barnes, Danielle Fusco, and Lelia Green’s thought-provoking study of how coffee is marketed in Bangladesh, another tea drinking country. Ray Oldenberg’s influential concept of the “third place” is referred to by many authors in this collection, but Anthony McCosker and Rowan Wilken focus on this idea. By using a study of how Polish composer, Krzysztof Penderecki, worked in his local café from 9 in the morning to noon each day, this article explores the interrelationship of café space, communication, creativity, and materialism. Donna Lee Brien brings us back to the domestic space with her article on how the popular media of cookery books and magazines portray how coffee was used in Australian cooking at mid-century, in the process, tracing how tiramisu triumphed over the trifle. By exploring the currently fashionable practice of “direct trade” between roasters and coffee growers Sophie Sunderland offers a fresh perspective on coffee production by powerfully arguing that feeling (“affect”) is central to the way in which coffee is produced, represented and consumed in Western mass culture. Sunderland thus brings the issue full circle and back to Khamis’s discussion, for there is much feeling mobilised in the marketing of Nespresso. We would like to thank all the contributors and our generous and erudite peer reviewers for their work in the process of putting together this issue. We would also like to specially thank Spencer Franks for permission to use his image of coffee cherries as our cover image. We would lastly like to thank you the general editors of M/C Journal for selecting this theme for the journal this year.References Oldenburg, Ray, ed. Celebrating the Third Place: Inspiring Stories about the “Great Good Places” At the Heart of Our Communities. New York: Marlowe & Company 2001.Weinberg, Bennett Alan, and Bonnie K Bealer. The World of Caffeine. New York and London: Routledge, 2001.