• JOE CHALHOUB

    Owner and Director of Momenti Coffee


    Joe, how did you start in the coffee industry?
    20 years ago after finishing my bachelor in hotel management, I began working in hospitality in France working at the Hotel Le Crillon, organising teams of staff for high-end events and banquets. I think starting out this way set my expectations of what service (and coffee) should be - so efficient you don’t notice the details, but so good it changes your idea of what good really is.

    So where did the name ‘Momenti’ come from?
    Working as an account manager for a coffee company, I wanted to build a business of my own and seized the opportunity to import coffee from Italy - a new brand to Australia. We built the business from 0 to 200 customers through strong relationships and good service.

    Around 2008 the market started to change (along with the Euro), I had completed a lot of research and found that Australian café owners were seeking a more customised product and I knew the moment had arrived…it could only be called Momenti coffee.

    There are lots of coffee companies around…what makes Momenti different?
    Largely there are 2 differences: I began developing the blend with the café’s customer in mind – not the other way around. Some companies roast for themselves, Momenti coffee is for the coffee drinker (that’s why our tagline is share the moment).

    Secondly, I ‘m skilled in managing cafes, marketing, strategic and operational management, and new business development – this is how I help my customers. My aim is for my customers to succeed.

    So how many coffees do you drink in a day? It really depends on what I’ve got planned. One in the morning, one at the office, one at each café I visit (I like to taste coffee as the customer does). How many are we up to? 6? 8? No wonder I’m up till late!

    What are your plans for 2013-2014?
    My passion for great coffee started with yearly trips to Italy to learn of espresso roasting and blending, progressed onto Coffee Chemistry with Joseph Rivera http://coffeechemistry.com and now onto learning more about the bean itself…the origin, the growing, processing and roasting, and how these factors impact the overall quality in the cup – think of it as Quality Assurance that all Momenti Coffee makes the grade.

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    • Euro Classic

      As our signature blend, the Euro Classic was designed to create a balance of flavours in the cup when drunk with milk.
      Blend descriptor (how the experts describe it): A rich, heady fragrance with caramel and earth-spiced aromas. This smooth, sweet and structured blend develops into chocolatey and vanilla-vine flavours with the addition of milk. A subtle finish rounds a strong, yet balanced coffee.

    • Jolly Roast

      This is our pick for the espresso enthusiast who enjoys sophisticated sweet-fruit flavours and delicate floral aromas in their coffee. Rich and complex, the delicate acidity and full-bodied nature of this blend creates a delicious espresso experience.

    • D’oroganic (organic gold)

      Certified organic (no nasty chemicals), Fair Trade (fair wages have been paid to the coffee growers and farmers) and 100% Arabica (more delicate and less caffeinated than Robusta) – the D’oroganic Blend is a classic coffee of clean flavour, body and balance, designed for the organic lover.

    • Swiss Water Decaffeinated

      Prized for removing 99.9% of the caffeine in coffee without losing taste, the Swiss Water Method doesn’t use any of the nasty, commonly-used chemicals like methylene chloride or ethyl acetate. It involves soaking the green beans, filtering out the caffeine, letting them soak up the natural non-caffeine goodness and drying them out…well this website might explain it a little better view. Roasted and ground, decaffeinated coffee should look and taste every part of its caffeinated counterpart.

    • Single Origin

      As the name brings to mind, single origin coffees are from one region, cooperative or even one farm. Popular amongst baristas and coffee enthusiasts, single origin coffees allow the coffee drinker to dissect the subtle nuances each origin has to offer. Our single origin beans are changed regularly to reflect the seasonality of the crop.

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      training

      Momenti coffee pods are available in box of 150 of 7.5g per pod and the decaffeinated coffee pods are available in box of 50 of 10g Below is an explanation about the advantages of coffee pods.

      If you appreciate good espresso, and want the café experience at home without even leaving your kitchen, coffee pods offer an easy solution.

    • Why are coffee pod systems becoming more popular?
      Pod espresso machines are easier to use

      Would you like to make real espresso at home, but don't really know how to use a complicated espresso machine? Pod machines are easier to use than the standard espresso machines.

      The Italians, who are famous for their espresso coffee, decided that good quality espresso should be available to everyone. They set about designing a simple method for producing espresso coffee which would enable people to savour the taste and aromas of excellent coffee at home or at work, without having to visit their local cafe.

      Coffee pods in Italy are now hugely popular because of their speed, reliability and simplicity. Word has spread and now pods are fast gaining popularity in Australia and New Zealand.

      Pods are cleaner - No more mess

      If you want to avoid spending time cleaning up every time you use your coffee machine, then pods are ideal. All the ground coffee is contained entirely within the pod. Even after extraction the pod remains intact, so the whole process is much cleaner.

      Guaranteed excellent espresso every time

      You don't have to be a barista to make proper espresso coffee at home because pods don't require any skill to use. There is no guesswork about how to grind beans, how much ground coffee to use or how much to tamp it. You just put the pod in the holder, close the lever and press the button to extract the espresso.

      Coffee stays fresh for up to 2 years

      The ground coffee in pods stays fresher for longer. A bag of regular ground coffee starts going stale as soon as it is opened and exposed to the air. As coffee pods are packaged in air-tight foil pouches which have had the oxygen removed, you won't have to wonder if your coffee is stale before you use it.

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      training

    • Barista Training

      Great beans are only the first step. Being able to execute delicious coffees for your customers takes passion, practice and most of all, consistency of quality served. Momenti Coffee is committed to providing its customers with the skills and training to make this happen. We believe that better training means better coffee.

      Comprehensive barista training is available to coffee professionals and even home coffee enthusiasts. Please contact us to arrange barista training on our equipment or yours.

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    • English Breakfast

      Named for its ability to marry well with foods flavours at breakfast time, English Breakfast tea is traditionally strong in flavour and rich in colour to waken the senses and liven the body. Definitely a must in any café, English Breakfast is drunk at all times of the day, brewed at 95ºC for a 2-3 minutes and served with milk and sugar.

    • Earl Grey

      By far the most popular flavoured black tea in the world, Earl Grey was named after a British Prime Minister – though we’re not sure if he actually invented the lovely concoction. Flavoured with the oil of bergamot, Earl Grey is served with milk and sugar and pairs nicely with citrusy desserts. Brew at 95ºC for 2-3 minutes, or to your customers’ liking.

    • Jasmine Green

      Green teas are not oxidised or fermented like their black tea cousins. It is made by picking and steaming (or withering) the leaves to evaporate most of the water content. The jasmine flavour in jasmine tea is derived from the heady perfume of the flowers which scent the green tea. Brew at 75ºC for 3-4 minutes (green tea doesn’t need milk or sugar), sip and relax.

    • Punjabi Chai

      Inspired by the traditional Indian version drunk everywhere in India on every street corner, chai is black tea infused with citrus peel, cloves, rose petals, vanilla, cardamom, ginger and even pepper. Brew at 95ºC and serve with milk or soy, and honey. Try brewing it a little longer (3-5 minutes) with less water in the pot and adding extra warmed milk or soy to make up the volume…delish!

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    • Commercial Equipment

      Momenti Coffee is proud to recommend CMA espresso machines and Mazzer grinders. Designed and built in Italy, the CMA Wega espresso machine features stainless steel construction, E61 group heads, smart styling and a range of sizes and footprints to suit your café or business. Check out our range here, including the super-smart Concept green line (the machine that saves you money!).
      For further information on styles and features, click here.

    • Domestic Equipment

      Are you a home barista too? We love the Isomac domestic espresso machine range for its consistency, ergonomic function and (of course) slick styling. The ultimate kitchen or office accessory, Isomac espresso machines can keep up with a small crowd and allow the user to produce professional results. Read here for more info.

      Coffee pods offer the user a mess-free alternative to grinding, dosing and tamping coffee. Each pre-ground, pre-dosed and pre-packaged pod holds the exact amount of coffee to produce beautiful espresso at home or work. We like the La Piccola range of machines for Momenti coffee pods.
      For further information on styles and features, click here.

    • Momenti Coffee branded equipment

      Demonstrating quality and synergy with your business, Momenti Coffee offer a range of umbrellas, wind breakers and sugar sachets to capture the customers’ attention and reinforce your passion for great coffee.

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    • Commercial Equipment

      Momenti Coffee is proud to recommend CMA espresso machines and Mazzer grinders. Designed and built in Italy, the CMA Wega espresso machine features stainless steel construction, E61 group heads, smart styling and a range of sizes and footprints to suit your café or business. Check out our range here, including the super-smart Concept green line (the machine that saves you money!). Additional information can be found here.

    • Wega Atlas

      • Stainless steel construction
      • Electroplated steel chassis
      • E61 group head
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Built in Rotary pump
      • Directly plumbed to pressurised water supply
      Download brochure here

    • Wega Altair High Group

      • Stainless steel construction
      • High clearance groups
      • Electroplated steel chassis
      • E61 group head
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Built in Rotary pump
      • Directly plumbed to pressurised water supply
      Download brochure here

    • Wega Polaris

      • Stainless steel construction
      • Electroplated steel chassis
      • E61 group head
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Built in Rotary pump
      • Directly plumbed to pressurised water supply
      • Available in chrome finish (extra cost)
      Download brochure here

    • Wega Sphera

      • Stainless steel construction
      • 6 programmable coffee buttons
      • Electroplated steel chassis
      • E61 group head
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Built in Rotary pump
      • Directly plumbed to pressurised water supply
      • Available as 4 group on request

    • Wega Vela

      • Stainless steel construction
      • 6 programmable coffee buttons
      • Retro illuminated
      • Electroplated steel chassis
      • E61 group head
      • Electronic temperature control
      • High group clearance (122mm)
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Rotary pump
      • Available in Metallic red, Silicious grey, Sand 1035 or Chrome (extra cost)
      Download brochure here

    • Wega Vela Vintage

      • Stainless steel construction
      • 6 programmable coffee buttons
      • Electroplated steel chassis
      • E61 group head
      • Electronic temperature control
      • High group clearance (122mm)
      • Heat exchangers
      • Thermosyphon circulation
      • Volumetric (EVD) or Manual(EMA) versions
      • Steam & hot water outlets
      • Automatic boiler refill
      • Single & double portafilters
      • Rotary pump
      • Available in Chrome only
      Download brochure here

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    • Domestic Equipment

      Are you a home barista too? We love the Isomac domestic espresso machine range for its consistency, ergonomic function and (of course) slick styling. The ultimate kitchen or office accessory, Isomac espresso machines can keep up with a small crowd and allow the user to produce professional results. Read here for more info.

      Coffee pods offer the user a mess-free alternative to grinding, dosing and tamping coffee. Each pre-ground, pre-dosed and pre-packaged pod holds the exact amount of coffee to produce beautiful espresso at home or work. We like the La Piccola range of machines for Momenti coffee pods.

    • Isomac Mondiale Due

      • Stainless steel construction
      • Semi automatic, lever operated
      • E61 group head
      • Heat exchanger
      • Thermosyphon circulation
      • Steam and hot water outlets with cool touch technology
      • Auto shut off for when water level low
      • Single and double portafilters
      • Vibrating pump
      • Cup warmer
      Download brochure here

    • Isomac Millenium Due

      • Stainless steel construction
      • Semi automatic, lever operated
      • E61 group head
      • Heat exchanger
      • Thermosyphon circulation
      • Steam and hot water outlets with cool touch technology
      • Auto shut off for when water level low
      • Single and double portafilters
      • Vibrating pump
      • Cup warmer
      Download brochure here

    • Isomac Tea Due

      • Stainless steel construction
      • Semi automatic, lever operated
      • E61 group headHeat exchanger
      • Thermosyphon circulation
      • Steam and hot water outlets with cool touch technology
      • Auto shut off for when water level low
      • Single and double portafilters
      • Vibrating pump
      • Cup warmer
      Download brochure here

    • Isomac Granmacinino Grinder

      • Stainless steel construction
      • Instant on-demand grinder
      • Stainless steel body
      • Manual on/off button
      • Conical hardened steel blades 38mm
      • 0.3kg capacity
      Download brochure here

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    • Drinking chocolate

      Used for mochas, hot chocolate and dusting cappuccinos, Momenti drinking chocolate is available in 2kg bags ready for café use. We love adding 1 (super) heaped teaspoon to a jug of cold milk and steaming as normal. Pour into a glass with a just-extracted espresso shot for a mocha or on its own for a hot chocolate. Top with a little extra chocolate and serve.

    • Italian-style chocolate

      Super thick and super indulgent! Italian hot chocolate is likened to soft chocolate pudding or hot chocolate custard. You won’t need much of this to ascend to chocolate heaven. Add 1 heaped teaspoon to a jug of cold milk and steam as you would a latte. Serve in a small cup with whipped cream to really ruin your diet…you only live once!

    • Organic drinking chocolate

      Made with organic sugar and organic cocoa, there are certifiably no chemicals used in the making of this delicious drinking chocolate. Can be used in hot chocolates, mochas and eaten by the spoonful!

    • White drinking chocolate

      While white chocolate may not be considered by chocofiles as a true chocolate, it doesn’t make it any less delicious! Combine with espresso and steamed milk for a tasty mocha, or team with a teaspoon of our regular drinking chocolate and milk for a truly wicked chocolate experience.

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      training

    • Acids / acidity

      Many acids (quinic, citric, chlorogenic, phosphoric and acetic to name a few) are found in coffee. They (amongst hundreds of chemical compounds) create and increase the perceived acidity in coffee. Acidity is a sensory term used when tasting coffee to describe the brightness or sparkling nature of the coffee. For heaps of info on acids that will blow your mind, check out www.coffeechemistry.com


    • Arabica and Robusta

      Both species belong to the Rubiaceae family under the genus Coffea and grow in tropical and sub-tropical regions around the world. Arabica accounts for the majority of the world’s coffee, loves high altitudes and commonly displays sweeter, milder flavours. Robusta is a hardier plant, contains much more caffeine and (used in small percentages) can give a blend crema and ‘oomph’.


    • Barista

      As a barman is to alcohol, a barista is to coffee. Able to produce espresso and serve it to the customer, a barista is responsible for the cleaning and maintenance of the machine, along with the grinder and necessary coffee tools. Baristas may also complete other café duties (cash register, washing dishes), wear black t-shirts, grow moustaches and look cool standing next to the espresso machine.


    • Blending

      Think of it as a chef’s secret recipe…just the right amount of seasoning, the perfect texture (or body), a balance of sweetness…this is how a roaster creates a blend from different origins of coffee. A great espresso blend will taste differently in a plunger or siphon, therefore the brewing method, age, availability of origins and customer’s preference is considered – and of course, the taste. And just like a chef, we like to keep our blend a little secret too.


    • Caffeine

      Put simply, caffeine is the world’s most popular drug. Different coffees contain different levels of caffeine (see Arabica and Robusta) - even the method of brewing (espresso vs. plunger) will affect the amount of caffeine in your cup. Caffeine acts as a diuretic, delays fatigue and stimulates the central nervous system, respiratory system and cardiac muscle (this is why your heart beats fast when you have too many cups) (A. Weinburg & B. Bealer 2001:The World of Caffeine ).


    • Cleaning

      Riveting – I know, but you can taste the difference between cafes that clean their machine throughout the day and at night, and the ones that don’t. Cleaning is as simple as back-flushing the machine regularly throughout the day, sanitising your equipment and using a suitable espresso machine chemical at night. Keeping the grinder free from oily build up prevents rancid flavours entering your customer’s cup. Coffee is a food, therefore all food hygiene standards apply – ensure your baristas know the rules!


    • Crema

      Described as ‘gas bubbles within a liquid film’, crema is the result of heat and pressure applied during the extraction process. Persistence, consistency and colour are indicators of a good crema. Every espresso must be topped with a thick, long lasting crema - a sign of a well-extracted shot (A. Illy & R. Viani 1998: Espresso Coffee: The Chemistry of Quality).


    • Cupping

      Used as a method of evaluating coffee, cupping involves placing 8.25 grams of coarsely ground coffee into a cup and pouring 150mls of nearly boiling water (around 95ºC) over the top and brewing for 3-5 minutes. The crust is broken, the grounds left to settle, any excess grounds are skimmed from the top and the cupper uses a cupping spoon to slurp coffee from the cup. Consistency of cupping procedures is crucial as this method allows the roaster to taste coffees and compare or evaluate their merits (T. Lingle 2001: The Coffee Cuppers’ Handbook).


    • Freshness and Storage

      Unlike wine, coffee does not get better with age. Coffee is best drunk fresh (within a few weeks of roasting) and must be stored correctly to maintain freshness and taste. When not in use, store your coffee in an airtight container in a cool, dry and dark place. A cupboard in your café is fine as long as it’s not near any chemicals or pungent odours. Grind coffee to order and throw out any ground coffee that’s over 10 minutes old – it will no longer taste like fresh coffee should.


    • Grinding

      Different brewing methods require a different particle size to be ground, for example: plunger coffee takes around 3-5 minutes to brew requiring a coarsely ground coffee. Espresso extracts in around 30 seconds, therefore requiring a much finer grind to quickly capture the soluble solids in the cup. Grinding coffee in your café will also need to be changed depending on the temperature, light, moisture and oxygen affecting the coffee throughout the day.


    • Nitrogen Flushing

      Used to push oxygen out of the bag when packing (oxygen being the main cause of coffee going stale), nitrogen is an inert, food-safe gas added to elongate the life of roasted coffee beans and coffee pods.


    • Roasting

      Taking years to master, or just 10 minutes in a popcorn popper, roasting is the process of turning green coffee into roasted beans. Coffee is loaded into a spinning drum and heat and air are applied. What happens over the next 15 minutes cannot be explained in a few sentences - except that the coffee completely changes its state, colour, aroma and weight…it even makes some noises like popcorn popping. Coffee can be roasted with varying temperatures and times to create completely different flavours. The mastery is in the roaster’s ability to bring each coffee to its full bloom.


    • Tasting

      Tasting coffee is a sensory experience which starts with…(pause for effect)…your nose! The ‘fragrance’ of a coffee is taken from the dry, ground coffee, and the ’aroma’ from the wet, brewed coffee. It is said that over 80% of taste comes through the nose, so take the time to smell before you drink. Acidity (see above), body (the viscosity) and finish (the aftertaste) are perceived in the mouth. The overall combination of these markers is how we assess the taste and profile of each origin or blend once roasted.

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    CONTACT:

    Espresso Group Pty Ltd
    P.O. Box 5150
    Greystanes NSW 2145
    Australia

    T: 1300 4 MOMENTI (666 36 84)
    info@momenticoffee.com.au

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