Cafe Culture Issue #47

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 47

PENTAIR® EVERPURE® GOLDEN BEAN COMPETITION ~ 2017

NEW WEBSITE LAUNCHED! www.dimattinacoffee.com.au

EXCITING SINGLE ORIGINS

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6.

TOP

Cafe C O N T E N T S

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solutions CAFE 82. GLUTEN FREE

No longer a new concept in this day and age, gluten for free products your on café

and restaurant menus are not only common, but are essential if you want to cover the needs of your customers.

50. THE WOOD ROASTER The most source of fuel used to supply a 19.

THE common PENTAIR EVERPURE 52. COFFEE TRENDS 2017 coffeeGOLDEN roaster with heat is gas. The Wood Roaster, 80. COFFEE FARMSTAY BEAN 2017 HAVE YOU EVER WONDERED WHERE however, roast their coffee beans the traditional way, Sean Edwards discusses the Top 10 Global trends in Wrapped and Roasted CLOUD SOLUTIONS COFFEE58.COMES FROM? exclusively over a fifrom re fuelled

by Ironbark wood. the Café Industry... Some trends do come and go Meet the award winners the event and A closer look at our top business apps but many innovations often can change a workplace sponsors who helped make this event so great for cafés to show you how they can practice or can become a customer habit quickly. help you, thanks to you by Seachange ADD US ON BOTH TWITTER 9. NEWS FROM ABOVE 33.Accounting.

THE CAFE BIZ SHOW GUIDE

Regulars.

R l

Regulars 12. CULTURED PRODUCTS

ADD ON BOTH JUST TWITTER AND AND US FACEBOOK. SEARCH FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG. FOR CAFECULTURE MAG.

News from above with Phillip Di Bella.

FOR THE THE LATEST LATEST CAFE CAFÉ CULTURE CULTURE FOR NEWS, CHECK CHECK OUT OUT OUR OUR WEBSITE WEBSITE NEWS, FOR NEWS, NEWS, REVIEWS, REVIEWS, VIDEOS, VIDEOS, FOR SUBSCRIPTIONS AND AND MUCH MUCH MORE: SUBSCRIPTIONS MORE: WWW.CAFECULTURE.COM WWW.CAFECULTURE.COM

Some of the latest and greatest products to

9.

NEWS FROM ABOVE hit the café and hospitality marketplace.

A Glamorous Di Bella coffee Farewell

14. CULTURED GOSSIP 56.

CAFÉ PERFORMANCE Get the latest news for café owners and the POS management and tips with Justin café industry.

Bromage

Cafe Biz launches in Brisbane.

94. HOT CAFÉ REVIEWS check out some of the best cafés from 94.We HOT CAFÉ REVIEWS

thesome country.

Wearound check out of the best cafés from around the96. country and further abroad.

ADVERTISERS GUIDE supporting the café industry.

98.Businesses ADVERTISERS GUIDE Businesses supporting the café industry

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CASTCC FEB 2017

6. BY KEVIN CHILVERS

EDITOR CAFÉ CULTURE MAGAZINE

editor’s

THE MAGAZINE

FOR THE CAFE

INDUSTRY AU $14.95 ISSUE 47

NOTE. Kevin Chilvers with Lucky

WELCOME TO

issue 47 OF CAFÉ CULTURE MAGAZINE

#GetRoasted - What a cracker of a year culminating with the World’s Largest Coffee Roaster competition the Pentair Everpure Golden Bean being held in our hometown Port Macquarie. The competition and event

Andy Freeman, whereby entrants are sent the same coffee and need to roast for espresso, milk and filter beverages. If you know an aspiring coffee snob give them a nudge to enter in 2018.

We are excited that the Golden Bean Australia

continues to grow year on year with over 1,400 entries and so many industry professionals in attendance for the conference.

Taking out the overall award this year was ONA Coffee. Led by Sydney 2000 Olympian and 2015 World Barista Champion Sasa Sestic, the ONA crew are committed to achieving excellence and personal development through anything the business chooses to focus on. Sasa has recruited well and has built a solid team of industry professionals that drive and support each other every day to do better in delivering quality from farm to cup. It’s evident that the ONA crew wear the logo on their chest as if it is the superman badge giving them coffee super powers.

We are fortunate to meet many key industry people when they enter the industry, follow their journey, watch businesses grow and individuals shine. I recall meeting ONA Coffee Head Roaster Sam Corra, at Cafe Biz Expo in Sydney close to 10 years ago where he was competing in a latte art competition. He had great energy and a thirst to learn, listen, absorb and collaborate.

With hard work comes greatness and this has led Sam down an amazing path whereby he has now represented Australia at the World Brewers Cup and has roasted the coffee that has won the coveted Golden Bean overall coffee roaster champion award.

Congratulations to Sam Corra and the whole ONA Coffee crew on this achievement that the business has worked at attaining for many years. #GetRoasted A highlight for our Cafe Culture team was our newest recruit, Tilly Edwards, being awarded a silver medal in the home roaster filter category.

Welcome officially to the team Tilly although you’ve been pretty much in the business since you could start talking.

The home roaster category at the Golden Bean

& New Zealand will once again be held in Port Macquarie in 2018 at the newly refurbished Sails Resort… more exciting news to share on this soon… for now lock in 19th - 23rd November to #GetRoasted with us in Port Macquarie NSW. Enjoy the flick through Cafe Culture Magazine #47 which features Golden Bean award winners, event pics, Green Bean broker listings, new product showcase and much more.

Australia got LUCKY in 2017: Huge kudos to Lucky Salvador of Common Man on winning the Grand Breezey Masters event this year. This competition is sponsored by Blue Diamond Growers where only Almond Breeze Barista Blend is used to compliment delicious coffee. I have thoroughly enjoyed travelling around Australia and through managing these events meet so many talented baristas. Lucky travelled down to Melbourne earlier this year and competed in the Victorian competition qualifying him for the grand final. At the Grand Breezey Masters event not only did he win the competition; he also won the latte art smackdown with over 50 competitors. Congrats Lucky, it was a fantastic display of skill on the tools and in the cup. Enjoy your prizes and we hope you enjoyed your time at the Golden Bean too. We’ll soon announce plans for next years Breezey Masters event where we’ll up the ante and challenge competitors further.

I’d like to take this opportunity to thank our sponsors, partners and contributors for your support in 2017. Let’s continue the good work into 2018.

is a fantastic initiative led by Coffee Snobs chief

contribute

Lastly we want to hear your story… be part of shaping the Cafe Culture in 2018. If you’ve got a story, cool pic, video, new product, cafe opening, event, or caffeinated question to ask shoot it our way via www.cafeculture.com/

PENTAIR

®

EVERPURE

®

ITI AN COMPET GOLDEN BE

ON ~ 2017

ISSUE 47 OF CAFÉ CULTURE COVER: THE PENTAIR EVERPURE GOLDEN BEAN MEDAL WINNERS ONA COFFEE AND THE ESPRESSO ROOM TEAM

CONTACTS EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES EXECUTIVE - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM PROOF READER - KATHRYN KRASKA MEDIA RELEASES TO INFO@CAFECULTURE.COM

No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers.

DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

8.

Cafe

CONTRIBUTORS CONTRIBUTORS.

MELANIE MOKKEN Melanie is an enthusiastic Dutchie with a dream job, where her passion for sustainability, love of coffee and her not-so-guilty (more like proud) pleasure in chocolate are combined.

As Market Development Manager for UTZ, a global sustainability program for coffee, cocoa and tea, she connects people across the world over their favourite products. After living in Amsterdam and Cape Town, Melanie has now embarked on an exciting journey down under - making Sydney her home - in order to help Australian companies create a sustainable coffee, cocoa and tea industry.

ANNE COOPER Anne has over 23 years' experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certified Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting with her company Equilibrium Master Roasters, roasters can engage with Anne as a consultant or attend the monthly roasting course in Melbourne.

CHRISTINE COTTRELL Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System - a series of coffee books and training materials that are now selling globally.

MEL SHARPE Mel is the Operations & Retail Partner at Food Associates.

Combining a love of food and travel with a passion for operations, systems and processes Mel has extensive experience working with food retailers across concept and model development, strategy and front line operations.

JUSTIN BROMAGE Justin Bromage has been producing articles, support documentation and training courses for the point of sale industry for almost 20 years.

His experience includes working in product development, onsite system implementation and helpdesk support. Justin’s interest in business management and process improvement has recently led to the launch of Uniwell4POS, a collaboration between POSLynx, Uniwell POS Australia and Lynx Software to develop integrated hybrid ePOS solutions for the hospitality industry.

9.

F R O M

A B O V E

A GLAMOROUS DI BELLA COFFEE FAREWELL. by Sean Edwards

C

afé Culture International had the pleasure to

company. Gianna took the microphone for the majority

attend the farewell of Di Bella Coffee creators

of the speech time and it was a pleasure to hear her

Phillip and Gianna Di Bella in Brisbane in

commitment to her husband, family, staff, the brand

November this year. The night was a magnificent display

and her customers. Not too many couples can work

of emotions and gratitude combined, to thank all of the

together successfully and this to me is an amazing

couples past acquaintances who joined them over the

achievement in itself. Gianna is a very strong woman,

fifteen years of the Di Bella Coffee journey. Phillip and

who took on the huge commitment of running a family

Gianna sold the business to the Retail Food Group some

and a successful business.

time back and Phillip stayed on to support the change

We did get to hear the famous Key Note speaker

over but is now stepping back from operations and will

Phillip Di Bella give his send off to the crowd, and like

stay in an advisory position at RFG.

always his passion and story of Di Bella coffee was

I personally have a close working relationship with

amazing and inspiring. I always feel a bit underwhelmed

Phill and Gianna over the life cycle of the business and

on my own achievements when I hang around too

have always been in awe of the energy the couple has

much with Phill. What Phill and the business achieved in

put into this amazing coffee business. Di Bella Coffee

15 years people would not achieve in ten lifetimes. Phill

grew at enormous speed and the couple pushed their

talked about the journey and his new life adventures he

energy into creating a family orientated business where

can now share with his young family. He is definitely not

their customers were always first and a big part of the

going away for long and I know, as a personal friend, a

Philosophy was helping all involved share the financial

man with this energy can’t rest too long.

success and high growth benefits. Phill discovered early in his business career it was more than just about a great cup of coffee it was about relationships and how to maintain them and he did both very well.

Phill has always been the face of the business and Gianna was always the loyal back end of the business operations. She was always the silent achiever putting together the pieces of the business operations that needed completing. Not too many people from the outside world will get to experience such a high growth business and it was great to hear her take on what it took to be part of the controlling side of a fast growing business with the ups and downs of running a coffee

One segment of Phillip's speech that hit a note with the celebrating crowd was...

“DI BELLA COFFEE TAUGHT ME MANY THINGS....... BUT MOSTLY IT TAUGHT ME HOW TO CREATE AN EXTENDED FAMILY, A COMMUNITY OF WHERE EVERYONE COMES TOGETHER TO CREATE MAGIC...... A PLACE WHERE PASSION, TRUST, INSPIRATION, AUTHENTICITY, RESPECT AND LOVE FOR EACH OTHER MEANT YOU FELT PART OF THE SUCCESS. A SENSE OF OWNERSHIP....... A TERM I FREQUENTLY REFER TO AS EMOTIONALLY ENGAGED”

The night was full of amazing food, drink and a very spectacular fireworks display on the Brisbane River in front of the Moda Event centre at Portside. We were entertained also on the night by glamorous stilted ladies in luminous white gowns and a cabaret singer that belted out classic songs that got the crowd in the party vibe. It was a spectacular event that will be well remembered by all the friends and colleagues that were there, but in my mind it was chapter one of the Di Bella story, as it’s a big world out there and conquerers are always after a new quest!

10. WITH SEAN EDWARDS

[A GLOBAL MARKETPLACE]

Sean with gbna winner keith Feigin

SEAN EDWARDS REFLECTS ON ANOTHER EXCITING YEAR AT CAFE CULTURE INCLUDING GOLDEN BEAN, WORLD CAFE TRENDS, TRAVEL AND GLOBAL PROJECTS

A

nd that’s another year folks! And what a year it has been.

Café Culture has had an amazing year pushing itself out there in a global marketplace. We took on projects in New Zealand, China, Japan, Korea, Germany, USA and the UK. Our team clicked up the global points as they travel the world visiting thousands of café's collecting ideas and data on this amazing industry.

A big congratulations goes out to our Pentair® Everpure® Golden Bean winners, ONA Coffee in Australia and Black Oak coffee in North America.

It has been an amazing competition and I can’t thank the supporters behind this event enough for making it a truly global event. We are excited to be setting dates to run the Golden Bean in the United Kingdom in 2018 for a European leg of the event.

I have come to the conclusion we still have one of the most sophisticated café industries in the world but I would not say it’s the best, as each major city in the world we visited had their own style and amazing take on their own café culture. London is moving the quickest behind Australia as most of the top end of café's have an Aussie or Kiwi connection. I am excited how clever café/coffee innovations have penetrated markets all over the world. This is a massive opportunity for Australian café suppliers to jump into some huge marketplaces like the US and Europe who already have a strong connection to our key brands.

I have been very interested in world café trends right down to individual flavour profiles that differ slightly from country to country, giving each market its own identity. Having run the Pentair Everpure Golden Bean in the USA as well as Australia it is impressive how each market leans towards a particular taste profile in their coffee choice. We found after judging thousands of coffees in two nations that both sides of the world

definitely prefer different flavour styles. The USA loved their Central American coffee, whilst Australian coffee profiles were very much favoured towards fruity Ethiopian’s. I believe this factor comes down to green bean choice and also the different brew methods used in each country.

Travel also gives you a good perspective of business practices and even though the Australian café and coffee industry is a superior model we still don’t support the hero’s of our success businesses like other countries do. I mean we still have a major tall poppy syndrome taking place in our country. When I see an Australian doing well in the coffee/cafe business you often hear the negatives moreover than positive comments. I love the fact when I am in the USA the community support their hero’s and they put them on a pedestal and are openly not afraid to congratulate them.

If we were more supportive as a nation towards our business champions it would fast track success for all operators, and innovation would move much quicker.

It was an exciting finish to an amazing Global project with Blue Diamond Almond Breeze Barista with the Grand Final of the Breezey Master held at The Grounds of Alexandria. Thank you to Jack Hanna and his amazing team for the use of this iconic venue. Congratulations to Lucky on another winning performance and being our 2017 Breezey Master.

I am looking forward to another exciting year in Café Culture around the world and would like to wish everybody a Merry Christmas. We have lots of exciting changes next year in place for our business and are planning more regular communication with online daily contact to help grow our industry and help make all players successful and achieve their businesses goals. Please enjoy your family and friends over our holiday period and have a well deserved recharge for an exciting caffeinated 2018.

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12.

UNIWELL4CAFÉS HX-2500

BONDI CHAI Bondi Chai, Australia's most awarded chai latte, cuts through the frustrating “chai haze” for cafe owners and chai drinkers alike. It's quick and easy to prepare and its award-winning taste and texture creates rusted on loyalty. With their coffee-drinking friends in tow, Bondi Chai fans boost both chai AND coffee sales. Bondi Chai also hits the health cues increasingly sought by consumers – gluten free, low fat, low caffeine, no trans-fats and no industrial nasties. Bondi Chai is also versatile – served as a latte and a variety of iced drinks year-round and in a great range of desserts. Both varieties are supported with a full range of POS including ‘hug mugs’ and Bondi On Ice glassware.

CONTACT BONDI CHAI T. 1300 764 299 E. info@bondichai.com.au W. www.bondichai.com.au

Uniwell POS Australia has been providing high quality, purpose built Point of Sale terminals to Australian hospitality venues for over 15 years. The Uniwell4Cafés system combines the latest compact ePOS technology, known for its reliability and ease of use, with back-office programming and reporting software developed and supported in Australia. Integrated peripherals are also available, including handheld order terminals and kitchen video displays, allowing your POS system to grow as your business does. Whether you operate a small espresso bar or a full service restaurant, Uniwell4Cafés is a cost effective POS solution capable of meeting your café management needs.

CONTACT UNIWELL POS AUSTRALIA T. 1300 864 935 E. sales@uniwell.net.au W. www.uniwell.net.au

Nuvia sweetener

RUBIA COFFEE TRADERS VERTICAL GRAVITY FED DESTONER The aim of the Vertical Gravity Fed Destoner is to separate foreign heavy materials encountered in roasted coffee seeds.

The design of this system is based on the principle that roasted coffee seeds are lighter than the mass weight of most foreign materials encountered in roasted coffee seeds, in particular small rocks or stones.

Separation of light and heavy materials occurs inside the ducting.

Materials which are heavier than roasted coffee seeds accumulate and collect on the internal fine metal mesh and are discarded after each cycle via the access gate.

5 year warranty on motor.

Grows with your business.

Compact design.

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Directly to your tubs.

CONTACT RUBIA COFFEE TRADERS T. 0403 113 539 E. fcortijo@tpg.com.au W. www.rubiacoffeetraders.com.au

Nuvia Sweetener is a sugar replacement created with the extract of the naturally sweet stevia plant. We source pure, high-quality stevia which has a clean, sugar-like taste. Our delicious, signature sweetener has been specifically crafted to complement the natural flavours in coffee and tea, and can be easily used in all types of cooking. Each 1.5 g stick serving is equal to 1 teaspoon of sugar and has a tiny 0.4 calories compared to sugar’s 16 calories per 4 g teaspoon.

FREE SAMPLE AND 20% OFF YOUR FIRST ORDER Simply email hello@nuviaproducts.com with your address and we’ll send you a price list and sample of Nuvia Sweetener.

CONTACT NUVIA T. +61 3 8521 0810 E. hello@nuviaproducts.com W. www.nuviaproducts.com

our uces hes ed nts.

ROBAND MILKSHAKE MIXER

ROBAND GRIDDLES & GRIDDLE TOASTERS Designing high-performance machines that busy foodservice outlets can rely on, is what Roband does best. Our comprehensive range of Roband Griddles and Griddle Toasters is no exception, with our Australian made range delivering performance, reliability and longevity.

INTENSEdesigned SERIES SYRUPS The range extends from Griddles and Griddle/Toasters to work in medium duty applications and extract the very best performance 750ml*12 Cherry Blossom 375ml*12 Almond 750ml*12 Hazelnut Hazelnut possible from 10 Amps; through to powerful hard-wired 20+ Amp 375ml*12 750ml*12 Lychee 375ml*12 Roasted Almond 750ml*12 Mexican Lime 375ml*12 Macademia Nut 750ml*12 Slow Cooked Caramel 375ml*12 Hazelnut output. machines that facilitate highToasted volume The complete range Vanilla 375ml*12 offers a solution to cater toButterscotch a multitude of750ml*12 kitchen set-ups and food 750ml*12 Caramel BEVERA G E SA U C ES 750ml*12 Chocolate 750ml*12 production requirements. English Toffee 750ml*12 Ginger Honey 750ml*12 Irish Cream Butterscotch 2L*3 CONTACT ROBAND AUSTRALIA 750ml*12 Pecan Praline Caramel 2L*3 750ml*12 Macaroon Chocolate 2L*3 750ml*12 Mur T. 02 9971 1788 E. sales@roband.com.au Coffee 2L*3 750ml*12 Shortbread Cookies Cheesecake 2L*3 750ml*12 White Chocolate Madagascar Vanilla Bean 2L*3 F. @robandaustralia I. @robandaustralia Salted Caramel 2L*3 White Chocolate Banana Cream 750ml*12 2L*3 W. www.roband.com.au Blue Sky 750ml*12

at ses ell).

sa a e ts a ours own

Description

Pack Size

Description

Pack Size

Nutty

Dessert

e to

Pack Size

Description

Blue Ocean Blueberry Coconut Dry Bitter Orange European Strawberry Fragrant Lychee Green Apple Campagna Grenadine Pomegranate Strawberry Kiwi Lemon Majestic Mango Menta Cubano Orange Pomelo Grapefruit Peach Garden Raspberry Rhapsody Super Berries Tropical Passionfruit

750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12 750ml*12

Roband Milkshake Mixers are the ideal machine for making perfect thickshakes or milkshakes every time. The Saturn Beater produces extra fluffy shakes using minimal ingredients, time after time. Merging style, power and performance these mixers are a must-have for cafes and fast food outlets. Available in six vibrant colours.

CONTACT ROBAND AUSTRALIA T. 02 9971 1788 E. sales@roband.com.au F. @robandaustralia I. @robandaustralia W. www.roband.com.au

DAV I N C I G O U R M E T

BEVERAGE MIXES Description

Pack Size

PUQPRESS AUTOMATIC COFFEE TAMPER - WHITE Fruity

Bellagio Sipping Chocolate Caramel Latte Frappe Chocolate Frappe Classic Base Hot Chocolate Latte Frappe Mocha Frappe Matcha Powder Yoghurt Frappe Frappease

Puqpress Automatic Coffee Tamper is the latest precision tamping technology that is taking the Australian specialty coffee industry by storm. Our newest self cleaning model eliminates Mint 750ml*12 Peppermint 750ml*12 the need for daily cleaningSpiced which reduces750ml*12 daily Turbinado 750ml*12 Vanilla ritual on previous models. French 750ml*12 Rose 750ml*12 Vanilla Tamper heads available for all machines.

750ml*12 Coffee Shot Espresso 750ml*12 Syrup WHY BUY PUQPRESS? Sugar Spiced Chai Concentrate 750ml*12 2L*4 Flavour Maxx - NO DAILY CLEANING - NO MORE CHANNELLED SHOTS. instagram.com/flavourgenius - NO RSI ISSUES.facebook.com/davincigourmetasia - ORE CONSISTENT ESPRESSO FLAVOUR. - INDUSTRY PROVEN TECHNOLOGY.

1kg*6 1kg*6 1kg*6 1kg*6 1kg*6 1kg*6 1kg*6 1kg*6 1kg*6 1.5kg*8

Herbaceous

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Others

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CONTACT BARISTA TECHNOLOGY AUSTRALIA T. 1300 582 443 E. oliver@baristatechnology.com.au W. baristatechnology.com.au

DaVinci Gourmet, The Story of Flavour Genius. We believe that Baristas and Mixologists are creative and that they seek perfection to amaze their audiences. We are the contemporary choice for professional drink makers inspired by Leonardo DaVinci’s pursuit of perfection. We use craft, science, and art to empower drink makers to create their own masterpieces. In our continuous journey of evolution, we follow a philosophy of co-creation crafting each new product and recipe with real Baristas and Mixologists, using sensory science to help create deeper connections with consumers.

DAVINCI GOURMET T. +61 2 9741 4422 E. spiro.bellas@kerry.com W. www.apac.davincigourmet.com

14.

SMARTFRUIT ALL-NATURAL FRUIT PUREES Smartfruit is an all-natural fruit smoothie concentrate. Shelf stable and non-GMO, they can be used to make juice or healthy smoothies.

Being 100% natural they contain no added sugar, preservatives, or artificial colourings at all. Flavours are enhanced with unique superfood powerhouses like antioxidants, electrolytes and other goodies, providing a delicious, simple way to hydrate, energize, and detoxify your body and boost the immune system. Take the hassle out of healthy by putting everything needed for a delicious fruity drink into one bottle. Smoothies, juices, frappes, ice tea, frozen yoghurt, Italian sodas, are made simple – with real fruit and No added sugar. Ideal for cafes and restaurants, bars, gyms and health bars CONTACT CAPPUCCINE AUSTRALIA T. 1300788355 E. info@cappuccine.com.au W www.cappuccine.com.au

ALTER ECO TRUFFLES

CHEEKI COFFEE CUPS

Alter Eco's delicious truffles are certified fairtrade, organic, nonGMO and carbon neutral. In addition, they're endorsed Gluten Free by Coeliac Australia and free of refined sugars, soy, palm oil, emulsifiers and artificial flavours. The silky-smooth, creamy truffle centres are made with creamy milk, wholesome coconut oil and a mellowing touch of Madagascar vanilla.

CONTACT ALTER ECO T. +61425 204 063 E. ilse@alterecofoods.com W. altereco.com.au

Cheeki is Australia’s number one brand of reusable Food Grade #304 Food (18/8) Stainless Steel Cups, Bottles and Food Jars.

Double walled, vacuum insulated cups keep drinks hot for up to 8 hours and cold for up to 12 hours. Available in two styles: Pop Up Lids are Cheeki’s unique technology, insulated lid. These stylish 350ml or 450ml cups are totally leak-proof and very popular.

Flip Up Lids are Cheeki’s new go-to cup that is spill proof, economical and available in 310ml and 240ml sizes.

Shelf ready packaging. Eight fashion colours. Great prices and fast turn-around on custom printing for orders over 100 pieces.

Cheeki is totally recyclable, has no inside linings and is BPA free CONTACT CHEEKI T. 02 9981 1000 E. sales@cheeki.net.au W. cheeki.net.au

COFFEE TOOLS DISTRIBUTING THE BOD BY BODYBREW

The BOD cold brew system is a simple and elegant way to produce sweet, delicious coffee concentrate that stays fresh in the fridge for up to two weeks. Drink it cold or hot, on demand. Place 250 g of your favourite coarse ground coffee into the stainless steel filter basket, twist onto the base, attach the brew chamber and top up with cold water. 12-24 hours later attach the extract chamber to the top of brew chamber and invert. Once your cold brew concentrate has filled the extract chamber attach the easy pour twist cap and store in your fridge. The BOD cold brew system is a breeze to use and clean up.

CONTACT COFFEE TOOLS DISTRIBUTING T. 0416 641 722 E. sales@coffeetools.supply W. www.coffeetools.supply

15.

COFFEE TOOLS DISTRIBUTING NANOPRESSO

The all new Nanopresso by Wacaco is the ultimate in hand powered, portable espresso machines. The new design is a significant leap forward. Generating increased pressure, up to 16 Bar, while being easier to press promises the ultimate extraction of your favourite bean.

The compact size and light weight make it easy to take with you anywhere. A form fitting hard case is included to keep your Nanopresso clean and protected.

CONTACT COFFEE TOOLS DISTRIBUTING T. 0416 641 722 E. sales@coffeetools.supply W. www.coffeetools.supply

NEW GOLD

BARISTA SUPPLIES TEMPTAG MILK THERMOMETER STICKER

FOR A MILK Not all coffee blends are the same, so we

CREAMY, have developedRICH RiverinaCOFFEE Fresh™ Gold.

Not all coffee blendsGold are the we Riverina Fresh™ hassame, been so specially Not all coffee blends are the same, so we have developed Riverina Fresh™ Gold. crafted to deliver rich, mouthfeel Not all coffee blendsaare thecreamy same, so we have developed Riverina Fresh™ Gold. have developed Riverina Fresh™ Gold. that complements strong coffee blends, Riverina Fresh™ Gold has been specially yet allows light,Gold flavours to shine.

Riverina hascreamy been specially crafted toFresh™ deliver asubtle rich, mouthfeel Riverina Fresh™ Gold has been specially crafted to deliver astrong rich, creamy mouthfeel that complements coffee blends, Gold, Full Cream, Light and Skim milk crafted to deliver a rich, creamy mouthfeel that complements strong coffee blends, yet light,in subtle flavours shine. areallows available 2L and 10L. to that complements strong coffee blends, yet allows light, subtle flavours to shine. yet allows light, subtle to milk shine.

Gold, Full Cream, Lightflavours and Skim Used

by Cream, Hugh Kelly win the milk Australian Gold, Full Light and Skim are available in 2L and to 10L. Gold, Full Cream, Light and Skim milk Barista Championship 2017 and at the are available in 2L and 10L. are available in 2L and 10L.

World Barista Championship in Seoul

Proudly designed and made in Australia, the Temptag milk thermometer sticker gives baristas greater control when steaming milk. An important part of serving a great coffee is the consistency in milk temperature. The patented Temptag sticker is designed to give an instant indication when milk is at the optimum serving temperature. There are currently three types of Temptags stickers; the Temptag Classic, the Temptag Tri and the Temptag Pro which is currently in production and will be available early 2018. The Temptag is ideal for commercial use in Cafes, Restaurants & Hotels, as well as at Home or the Office.

CONTACT BARISTA SUPPLIES T. 03 8288 2399 E. info@baristasupplies.com.au W www.baristasupplies.com.au

Used

by Hugh Kelly to win the Australian 2017.

Used byChampionship Hugh Kelly to 2017 win the Barista andAustralian at the Used by Hugh Kelly to win the Australian BaristaBarista Championship 2017 and at the 2017.

World Championship in Seoul Barista Championship 2017 and at the World Barista Championship in Seoul 2017.

World Barista Championship in Seoul 2017.

(1) Max 2 mixed crates per store.

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Riverina Fresh™ Gold milk in your café.

CONTACT RIVERINA FRESH PTY LTD www.riverinafresh.com.au • 1800 993 081 T. +1800 993 081 E. consumer.relations@riverinafresh.com.au www.riverinafresh.com.au • 1800 993 081 W. www.riverinafresh.com.au (1) Max 2 mixed crates per store.

(1) Max 2 mixed crates per store.

(1)

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T H E W O R L D ’ S L A RGE

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TO ALL OUR COMPETITORS

MPE T A N

D C

AUSTRALIA & NEW ZEALAND 2017

I T I O N

//Network //Develop //Compete

F E R E N C E O N

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wrapped & roasted Recently the coffee Industry judged and awarded Australia’s and New Zealand’s best coffee roasting business at the 12th annual Pentair Everpure Golden Bean Roaster’s Competition and Conference.

The coastal town of Port Macquarie, headquarters for Café Culture International, was blessed with the smell of roasted coffee in the air as the industry judged the country’s best at this year’s Pentair Everpure Golden Bean Roaster’s Competition, the Largest Coffee Roasters competition in the world.

Organiser Sean Edwards of Café Culture International was honoured to bring this global event back to his hometown where the event originated 12 years ago.

Entries were received from over 200 Australian & New Zealand coffee roasting businesses with 1,402 coffees judged across 10 categories. This was a record number of entries and the event still maintains its position as the World’s Largest Coffee Roaster Competition. We would like to congratulate all competitors and to all the industry professionals that attended the event and participated in the judging process The overall winner of this year’s competition was ONA Coffee from Canberra who entered exceptional coffees in the Espresso, Milk and Filter categories.

This year the Franchise/Chain Store overall award was split into Large and Small categories. Foodco – Jamaica Blue took out the overall large franchise award whilst the Espresso Room claimed the small franchise award for the second time.

This year’s event combined some interesting educational workshops to a captive audience of roaster’s and associated suppliers. We would like to thank all our sponsors and presenters for your tremendous support and engagement throughout the week.

We look forward to doing it all again in 2018 in three countries as the event goes Global including the USA and Europe. Until then #GetRoasted

SPECIAL THANKS TO NED SCHEPIS FOR THE AMAZING PHOTOS

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T H A N K Y O U

A special thank you to our head judge and category judges who did such an amazing job!

JUDGES HEAD JUDGE ANNE COOPER CATEGORY JUDGES KEITH FEIGIN ANDY FREEMAN NAT BYRON TONI MACRI

MORE PHOTOS ON CAFE CULTURE MAGAZINE FACEBOOK AND CAFECULTURE.COM

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pentair everpure Golden Bean category Winners

OVERALL CHAMPION ONA COFFEE

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MILK BASED

Boston Bean Coffee Company – Odyssey Yirgacheffe Konga

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WINNER

CATEGORY

SINGLE ORIGIN

CATEGORY

WINNER

PATIO COFFEE - ETHiopia SIDAMO areka

Nats Coffee – Indo Blend Decaf

DECAFFEINATED

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WINNER AUSTRALIA/NZ GROWN

CATEGORY

ONA Coffee – Finca Deborah

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WINNER

CATEGORY

ESPRESSO

CATEGORY

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WINNER

High Trees Estate – Premium Single Estate Organic

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pentair everpure Golden Bean category Winners

OVERALL LARGE FRANCHISE CHAMPION

OVERALL SMALL FRANCHISE CHAMPION

JAMAICA BLUE

ESPRESSO ROOM

White Mojo – Gawain

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WINNER FRANCHISE (MILK BASED)

CATEGORY

CATEGORY

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FRANCHISE (ESPRESSO)

Mantle & Moon – Super Nova 2.0 & Tulip Shi – Tulip Shi Cafe

The Vertue of the Coffee Drink – Guatemala Renanciamento

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WINNER

FRANCHISE (FILTER)

CATEGORY

Zest Specialty Coffee Roasters – Ethiopian Suke

WINNER

4

WINNER ORGANIC

CATEGORY

POUR OVER FILTER

CATEGORY

3

WINNER

Roasting Australia – Gloria Jeans Colombia

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Champion

Danny Wilson, Gage Osbourne and Matthew Johnson.

It’s a great pleasure to be associated with such an innovative business A well deserved win for ONA Coffee

www.baristatechnology.com.au

Congratulations ONA COFFEE for your winning approach to the coffee business

www.sanremoaustralia.com.au

pentair everpure Golden Bean category Winners

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ONA Coffee has had incredible success at the Pentair Everpure Golden Bean Roasting Competition, taking home overall champion in two categories.

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rom hundreds of competitors, finalists are selected and the top scored coffees are awarded medals for Gold, Silver and Bronze.

ONA Coffee is proud to announce its win of Overall Champion for two categories, Small Franchise/Chain Champion (Espresso Room) and Overall Champion of the competition.

ONA Coffee Assistant Roasters Danny Wilson and Gage Osbourne were present at the awards ceremony to accept the Golden Bean trophies, along

To win that and Chain Champion is just….unbelievable.”

The Small Franchise/Chain Championship was awarded for entries submitted

by ONA Coffee to Golden Bean for Espresso Room, a Canberra-based cafe chain operated by Michael Rose. ONA Coffee has been roasting coffee for Espresso Room for many years and is thrilled to share success with them at Australasia’s largest roasting competition.

Several of ONA Coffee’s medals were awarded for roasts of coffee produced

with NSW Account Manager, Matthew Johnson.

2017 has been a year of unprecedented success for ONA Coffee, with finalists in both the World Brewers Cup and the World Barista Championships prior to the awards at Golden Bean.

Although unable to attend the ceremony, ONA Coffee Head Roaster Sam Corra is thrilled with winning the two trophies.

“I can’t believe it, it’s actually amazing,” he said. “We’ve come Overall Runner-Up for three years in a row and to win Overall Champion is just great.

by Jamison Savage, of Finca Deborah and Morgan Estate in Panama.

While celebrating the wins, Sam described how the win was not just about the roasting team, but a team effort.

“We all have a lot of passion and drive [at ONA] … we’ve all put in a lot of effort over the past few years, and this means a lot to us.”

Congratulations to the team from Ona Coffee, and their innovation and commitment to the coffee industry from farm and all the way into the cup

espressocompany.com.au

For more information, contact social@onacoffee.com.au 68 Wollongong Street, Fyshwick ACT 2609

Congratulations ONA COFFEE on your outstanding performance at Golden Bean 2017!

www.riverinafresh.com.au

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Drew Eide, General Manager of Jamaica Blue, with Jeremy Regan, Head of Coffee.

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LARGE CHAIN/FRANCHISE CHAMPION

JAMAICA BLUE Jamaica Blue Awarded Australia’s Best Large Franchise Jamaica Blue received the highest industry accolade being named ‘Overall Large Franchise Champion’ at this years Pentair Everpure Golden Bean Roaster’s Competition. Endeavouring to find Australia’s best coffee roasting businesses, the judges of this years Golden Bean competiton awarded Jamaica Blue medals across all four categories entered, with Jamaica Blue’s Signature Blend and Colombia Single Origin collectively earning three silvers and a bronze:

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About Jamaica Blue ®

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For more information on Jamaica Blue, please visit www.jamaicablue.com.au

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Jeremy Regan, Head of Coffee for Jamaica Blue attributes the brand’s continued success at the Golden Bean Competition to the company’s mission of sourcing the very best coffee to help customers escape the everyday.

“We hold ourselves to the highest standards in sourcing and roasting great coffee, so to be recognised by our peers within the coffee industry is the greatest honour. Above all, it reinforces our commitment to ensuring that our customers receive consistently high-quality coffee,” Regan said.

This year represented the largest Golden Bean Championship on record.

Receiving entries from over 200 Australian & New Zealand coffee roasting businesses, with 1,402 coffees judged across 10 categories through a blind tasting format. Competition was fierce, and we congratulate Jamaica Blue for coming away with the overall Golden Bean Large Franchise win, which is always a hotly contested award.

This victory tops off a phenomenal year for Jamaica Blue. A recent Finalist at the Franchise Council of Australia’s Excellence in Franchising Awards, the brand is also celebrating 25 years in business, which has seen the network grow from one suburban NSW café to an internationally recognised franchise of 170 cafés across seven countries.

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●Jamaica Blue Decaf (Decaffeinated Milk Based) - Silver Medal ●Jamaica Blue Signature Blend (Espresso) - Silver Medal ●Jamaica Blue Seasonal Single Origin (Filter) - Silver Medal ●Jamaica Blue Signature Blend (Milk) - Bronze Medal

Established in 1992, Jamaica Blue is a premium café brand owned and operated by Foodco, one of Australia’s most successful retail franchise companies.

Jamaica Blue has a growing network of more than 170 cafés around the world in Australia, New Zealand, China, the United Arab Emirates, Singapore, Malaysia and the UK. The success of the brand has been built on two beliefs: sourcing the very best coffee and a belief in using only fresh, locally sourced ingredients. This has allowed the brand and its franchise partners worldwide to be flexible and creative with unique menus at each location and various café formats ranging from fully licensed café restaurants to hole in the wall espresso bars.

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pentair everpure Golden Bean category Winners

SMALL CHAIN/FRANCHISE CHAMPION

ESPRESSO ROOM

Espresso Room tell us a little about the history of the business, their main business focus, and the inspiration that has contributed to their production of quality coffees. As well as how they came about to win two medals and what lies ahead for the future of the business.

Espresso Room was Founded by Michael Rose in 2012, and began as a small coffee shop in Canberra. Over the past five years the company has expanded to three Canberra sites and one Sydney site.

As runners up in the small franchise/chain category in 2016, it is so great to be the overall winner for 2017.

We have used ONA coffee since the beginning and have a very close relationship with Sasa and the team.

Espresso Room prides itself on great service and great quality products.

We use as many Canberra suppliers as we can in order to support local businesses and establish close relationships.

A large source of inspiration for us to constantly better ourselves is our customers. Having been established for 5 years we have an amazing customer base who are heavily interested in specialty coffee and we are so grateful to those that have supported us. The coffee industry is a highly competitive market and without listening to our customers we would be unable to grow and improve our business.

The coffees entered this year were a selection of blends and single origin coffees that we serve and sell in our Canberra stores.

At any one time we offer 2 blends for milk based drinks as well as a featured single origin.

This year we entered an amazing Ethiopian filter coffee, ‘Sunset’ from the Yirgacheffe region. Sourced by Project Origin and roasted by ONA this coffee has been absolutely stunning, with amazing clarity and sweet tropical flavours it’s a stunning example of a great natural processed ethiopian coffee.

We will be celebrating this amazing win with a quiet lunch with our management team as well as Sam Corra and the ONA roasting team.

The future for Espresso Room is looking very exciting.

We have been selected as the preferred operators for eight sites within the department of defence in Canberra. We are looking into more interstate expansion with sites in Queensland and Victoria as well as possible sites in Asia in the future. 2018 is going to be a huge year for the company and we can’t wait for all the challenges ahead!

About Espresso Room® The Espresso Room is a haven for all coffee lovers. We use award winning ONA Coffee with our house blend being the 'Black Betty'. Visit us today and have a chat to our talented Baristas. We offer all types of coffees, Tea's, sweets baked daily and specialty coffees including pour over and cold drip.

3 Bradley St, Canberra, Australian Capital Territory www.espressoroom.com.au

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ZEST COFFEE Me

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ZEST SPECIALTY COFFEE ROASTERS

Winning gold at the Golden Bean is the result of a journey – a journey of patience, persistence, and perseverance.

Zest is a flourishing specialty roaster with boutique roasteries in Melbourne and Sydney, delivering an award winning range of blends, single origins and micro-lots. At Zest we complement our hard work with an inbuilt culture of discovery and sharing of all facets of specialty coffee, This is best reflected in our roasters, and their specific and artisanal approach to roasting.

Rob McDonald has been the head of coffee at Zest for several years now.

He and his team’s patient pursuit of extraordinary flavour is the quiet, underlying success of our micro-lots and blends.

Rob candidly explains his method…

“To the heart of the matter, coffee roasting is about creating a drinking experience that resonates with consumers. And to be honest, it’s much more of an artform than a science, or maybe an artform instructed by science, because the product of the roasting process is an experience of aesthetics and, to the point, a matter of taste.

Behind purchasing raw coffee and operating the coffee roasting machine, roasting is the process of flavour creation by way of exploration, trial and error, observations and calibration.

There is also no such thing as the perfect way to roast a bean, just as there is no perfect technique for playing an instrument or perfect notes for a musical composition. Because it’s not the process that needs to be perfect, it’s the product of the process that needs to create value for others.

It would be more accurate to say that roasting is a process of communication of the senses from one person to another. Ultimately an expression of craftsmanship, perspective and flavour transferred through the taste and aroma of coffee.

Quite seriously, all a coffee roaster can do is arrange the composition of the flavour inherent in the raw bean. But it’s exactly this process of choosing

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flavour notes, defining acidity and creating the sweetness, harmony, complexity and balance that makes roasting an art form.

Roast profiling consists of two steps - designing and refining.

Designing is the experimental work where you use a process of trial and error as well as rigorous observations to uncover the full scope of possibility of flavour from a particular coffee bean. It is the artistic part of the process, where you leave preconceptions behind and embrace innovation and creativity.

After the foundation of flavour is in place, the second step is refining.

Refining is a methodical process and involves making many small adjustments to the roast curve to find the perfect balance and harmony of flavour - in terms of the aroma, taste, acidity, sweetness, mouthfeel and after taste. I think of this process like tuning a piano, because it is about making hundreds of subtle changes, rather than any big movements (big movements stress the sound board too much and put the piano out of tune).

The finished product is an accumulation of hundreds of consequential decisions stacked on top of each other – like pencil drafts piled up underneath a finished painting,” says Rob. “It’s a process of designing and creating coffee in stages – exploring, testing, obtaining feedback, and then refining.”

And, when the craftsman is done, and the last stroke has been sculpted that refinement pays off. For Rob and the team at Zest, achieving a bag full of medals including a gold, five silvers and three bronzes is simple validation of the success of our efforts.

Now, we look forward to sharing our coffee with you.

The Zest Greenroom Melbourne, 49-51 Enterprise Avenue, Berwick Victoria The Zest Greenroom Sydney, 42 Buckley Street, Marrickville NSW E info@zestcoffee.com.au www.zestcoffee.com.au

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pentair everpure Golden Bean category Winners

MILK BASED & FILTER

LEAF AND CO

SINGLE ORIGIN

BOSTON BEAN COFFEE COMPANY

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Congratulations John Han from Leaf Café for winning two medals in this year’s Pentair Everpure Golden Bean. Their signature coffee won a bronze in milk base category and they won a bronze in filter with their Costa Rican coffee.

Leaf Café was launched in 2008 on Sydney’s North Shore, by a man with a simple business initiative; to share his love and enthusiasm for quality food and coffee with others. John built the Leaf Café brand off simple, solid foundations; quality, uncompromised.

Each Leaf Café & Co is uniquely designed with an emphasis on catering for the local community. Every store has its own identity and feel, yet retains the core Leaf Café & Co values at heart.

Leaf Café and Co, has always prided themselves on their coffee; constantly striving to learn more about it’s complex nature. From creating flavour profiles, to studying extraction methods, they have been working hard all year, experimenting, changing and refining their Signature House Blend. Many friends from all over the world, have come to visit, to discuss and share their knowledge and experiences over many, many cups of coffee.

Leaf Café and Co Signature House Blend can be purchased in house at any of our 16 stores, or via our website (www.leafcafe.com.au).

4/10 Straits Ave, South Granville NSW. info@leafcafe.com.au www.leafcafe.com.au

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Based in Port Lincoln on the West Coast of South Australia, Boston Bean believe “that a focus on a quality product backed up by quality service will result in business success.”

Education about Specialty coffee is a big focus for Boston Bean “we love the Melbourne coffee scene and still believe that the rest of Australia has some catching up to do to reach the level of demand and the quality that customers routinely expect in Melbourne.”

Richard Scott, of Boston Bean has been roasting coffee for over ten years, however in the way of typical hobbyists, used a variety of equipment including popcorn poppers, woks and other gear with varying results.

He believes detailed data recording is essential to anyone wanting to continue to raise the quality and consistency bar.

Richard has been fortunate to have a couple of good friends in Brisbane who have been fantastic mentors and role models for the business - Mark and Miriam Pearce (formerly of Cleanskin Coffee) have been a great resource and inspiration not only in Richards pursuit of premium quality without compromise, but also in managing the business.

Richard says the best way to determine how his coffee stacks up is to measure it against the rest of the industry, with Coffee roasting competitions providing this opportunity and the subsequent feedback allowing for continual improvement.

Richard only enters coffee that is commercially available and intended to sell in commercial quantities, the Yirgacheffe Konga that won Gold this year in the single origin espresso category is also currently a major component of Boston Bean’s Travellers Specialty Coffee Blend.

Currently in the process of moving the business into a much larger more purpose built premises, will enable Boston Bean to have a retail and training space as well as a much more efficient roastery.

“Quality without compromise will always be our mantra.”

5 Explorer Drive, Port Lincoln SA admin@bostonbean.com.au www.bostonbean.com.au

FOR THE FULL LIST OF 2017 PENTAIR EVERPURE GOLDEN BEAN MEDALISTS, PLEASE VISIT WWW.GOLDENBEAN.COM.AU

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pentair everpure Golden Bean category Winners

MILK BASED / FRANCHISE ESPRESSO

CREMA D’ORO

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Amazing results this year for Crema D’Oro in the Pentair Everpure Golden Bean with two silver medals won in the biggest category of Milk Base and Franchise espresso with an off the shelf coffee. Guy Thompson was very pleased with this year’s results and is excited about some major projects happening around the business.

It’s best if Guy gives us a run down on what is installed for Crema D’Orro future plans.

Guy explains. “Crema D’Oro was created out of a desire to serve the best coffee in my café. I thought this would be simple, after five years of trial and error and drinking a lot of coffee I created a blend that I was really proud to serve to my café customers. Since then with a very low profile and an out of date website, several cafes from Sydney to Nelson Bay have come on board. Many of these cafes have been loyal and long term which is a real testament to supplier and customer relationship.

Over the fifteen years I have been roasting, the challenge does not change – Coffee roasting is a quest for great green beans that can enhance a blends flavour and consistency in every cup for our customers and a quest for new roasting and packaging techniques that make the real difference.

My passion and quest for sourcing green beans has taken me to some great parts of the world. On a memorable trip to Northern Thailand, I tasted great coffee and I also saw a lot of positive social change as a result of coffee production. I knew then personally I was making a difference to another world outside of Sydney by being part of the coffee chain. Next year I will travel to Nepal and India and I can’t wait for that experience.

Consistency is reliant on both the green coffee and the roasting. We now roast on a fully computerised 125 kg roaster. This means I can produce one thousand kg’s of coffee per day with almost no variation in flavour. Perfect!

To make sure of the consistency in that roast, we cup each batch and use

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“Beautiful well balanced espresso, Lingering aftertaste, Bright vibrant fruit.”

“Sweet, floral tastes. Smooth chocolate.

Earthy and caramel finish.

Really enjoyable cup.”

a spectrum analyser to search for minor changes in roast colour, Old world good palate and some high tech!

The Golden Bean Judging comments and scores were fantastic and on sync with our own profile descriptions. I am impressed with some of the Judges comments.

“Beautiful well balanced espresso, Lingering aftertaste, Bright vibrant fruit.”

“Sweet, floral tastes. Smooth chocolate. Earthy and caramel finish. Really enjoyable cup.”

The process of choosing the coffee was simple. I went to the racks of coffee waiting to be sent to customers, I opened a bag of the coffee from my “Restaurant Blend” and a bag of single origin for the espresso and entered the coffee from these bags. The coffees that did so well I supply to my customers every week – truly “off the shelf”. The hard work was done over the past 15 years!

Our future plans are simple at Crema D’oro - to meet more café owners who want to put in the hard work and sell the greatest coffee. Even if you have the best coffee in the world, there are a lot of things that need to be in place to serve the best coffee in the world to each customer. I would also love to take our coffee overseas, though we might have to wait a year or two.

This year we will continue to expand our coffee franchise called Bar Bellaccino, we are already at six stores and are looking for new passionate franchisees. Bar Bellaccino Sydney cafés are built around quick service, but with no compromise on quality. City customers want speed but also want the best as there are lots of choice - so you have to be the best you can in this space.”

1A Norfolk St, Killara NSW Coffee@cremadoro.com.au www.cremadoro.com.au

pentair everpure Golden Bean category Winners

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Cottle Coffee celebrates their Pentair Everpure Golden Bean win with a Silver medal in milk base and a Bronze medal in single origin! The Silver Medal winner was well received by this years panel of judges and the coffee was based around the popular Australian beverage the flat white. The Cottle roasting team designed and submitted a blend of beans with flavours of almond, chocolate with highlights of fruit combined with a bright orange acidity. The cup was sweet to the last mouthful with smooth caramel after taste. The iconic Melbourne coffee roasting business, founded in 1972, showed this years competition judges that longevity is part of the formula for quality and success in this tasting competition. Fourth generation roaster Richard Cottle was very proud of his awards, which contributed to many years in the trade and a long-term industry knowledge base. Richard loves his career choice and has kept up family tradition servicing the South Melbourne community with their daily brews. Cottle Cofffe has always prided themselves showcasing a large range of amazing varieties on offer for sale in the Cottle on Coventry retail café space in front of their Roasting warehouse. The team at Cottle Coffee know how to stay ahead in this competitive market especially in Melbourne, the coffee/café capital of the world, where you need to keep ahead of consumer demands and market trends. They constantly listen to their customers through their own retail space and make the necessary changes to stay ahead of the competition thus assisting their wholesale business. Cottle Coffee has grown considerably over the years and the team have expanded the brand into Malaysia and are now servicing hundreds of cafés in Australia. The perfect way to have the Cottle Coffee experience and to taste the award winning Golden Bean coffee is by calling into the Coventry Street café and retail store. You are guaranteed to walk away with a new brewing device or a packet of fresh coffee.

300 Coventry Street South Melbourne, Vic sales@cottlecoffee.com.au www.cottlecoffee.com.au

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Hard work paid off for Nat Nat Byron started at a very young age roasting and selling coffee in 1997 using a 30kg Greek roaster down at Iluka at Woombah coffee, and the girls mentored and helped Nat understand the technical side of coffee roasting.

Nat was actually 14 years old when he did his first roast and his Nanna kept it for him - Nat still has the packet with the coffee in it, (bit stale now) but it may come out on a future special birthday.

Nat works with a crew of 6 staff at the Alstonville Roastery and cafe, his sister Krystal steps in sometimes and helps with the advertising and his father Paul still helps at the farm and with the roasting and mechanical repairs. Nat and his Dad have built all the Roasters at Nat’s Coffee in Alstonville. The family also farm and process coffee in the hinterland above Byron Bay. Nat won the second ever Golden Bean competition in 2007 and he has been a loyal supporter ever since, picking up Gold medals in many different categories each year. This year he had his eye on the decaf category and he spent many hours developing this coffee, which paid off, taking the gold spot. The decaf blend that won gold had 2 origin’s Sumatra & Columbia.

Other cool stuff Nat is developing is a new Organic Coffee plantation with new coffee variety’s all based around smart Permaculture practices. Also Nat and his Father are in the process of building a 200kg coffee roaster of their design to take on the future expansion of the business.

If you want to get your hands on Australia’s best Decaf either visit the Alstonville café/roastery or call 02 6628 3666 sales@natscoffeeco.com.au www.natscoffeeco.com.au

FOR THE FULL LIST OF 2017 PENTAIR EVERPURE GOLDEN BEAN MEDALISTS, PLEASE VISIT WWW.GOLDENBEAN.COM.AU

pentair everpure Golden Bean category Winners

35.

36.

PRESENTS THE

Australian coffee roasters

Hall of fame 2017

Congratulations

FULVIO PAGANI IN RECOGNITION OF EXCELLENCE AND DEDICATION TO THE COFFEE INDUSTRY

The hall of fame is all about acknowledging people and businesses which have made a significant contribution to making our industry what it is today.

T

his year accolades go to Fulvio Pagani of Rio Coffee who is such a deserved recipient having contributed to the industry for over 53 years.

In 1955 Fulvio arrived in Australia as a post war migrant and settled in Adelaide where coffee was virtually non-existent and... mostly perculated. Around 10 years later he began his business from a small tin shed, and started importing coffee machines, biscuits, pasta and chocolates. Over time his coffee production increased from 30kg per week to over 5 tonnes!

Congratulations Fulvio on an amazing career and a successful business. Hard work, passion and integrity seem to be the secret to your success! www.riocoffee.com.au

“Hardworking, a true gentleman” – Michael Marin – General Manager

“Positive, Loyal, Compassionate, Hard Working and Committed” – Maria Quaresma -

“Legend & unique” – Marcello Fragnito – Rio Coffee HoReCa Sales Manager

“Successful, mentor, hardworking ” – Judd Crawford – Retail Sales Manager

“Seamless, Passionate, Timeless, Active, and a gentlemen of complete integrity” – Janette Patriarca – Administration Manager

“Humble, kind, generous and above all patient” – Jacob Ross – Rio Coffee Head Roaster

“Passionate, Dedicated and Loyal” – Vince Papalia – HoReCa Sales Representative

4. PENTAIR

from

E

A

SSA ME G

PENTAIR PRESENTS

PENTAIR EVERPURE’S FLINN LAMBERT (FAR RIGHT) WITH OVERALL CHAMPIONS - ONA COFFEE AT THE PENTAIR EVERPURE GOLDEN BEAN COMPETITION It was a pleasure to be involved globally in The Pentair Everpure Golden Bean again in 2017, the event is such a unique concept providing the opportunity to network and at the same time reward global coffee industry participants. As the major sponsor as an industry water filtration solution supplier it is great to see a competition where everyone involved can be a part of the activities with the aim to find the country’s highest achieving coffee roasters. It was a pleasure again to sit with my industry peers at the judging table and to be part of the competition process via this professional networking format.

Pentair Everpure has been involved at the leading level of world coffee competitions as a sponsor and as a provider of clean water solutions and the Pentair Everpure Golden Bean is the perfect project for us as a company to provide the world’s best filtration solutions together with the worlds finest coffees.

I would like to congratulate all of the winners for their award winning coffee

submissions and all of the roasters that got involved in the educational award process of this years competition. The added bonus for me was to hang out socially with industry people during the entertaining social nights during Golden Bean and it is a credit to the Café Culture team for organizing this clever format.

It is great to see the major benefit of suppliers being involved in The Pentair Everpure Golden Bean as sponsors. Giving them opportunity to integrate their marketing planning with the pinnacle end of the coffee industry. The format is original and more targeted than industry trade shows with so many networking opportunities.

I am looking forward to next year’s event and to meeting more coffee professionals at The Pentair Everpure Golden Bean 2018.

Flinn Lambert – Business Development Manager Food Service

38.

Green Bean Zone

& Associated Green Bean Bennetts P. + 61 3 9853 0328 E. trading@hab.com.au W. www.hab.com.au FB. www.facebook.com/HABennetts

FTA COFFEE

ORIGINS:

P. +61 3 8398 0500 E. coffee@fta.com.au W. www.ftacoffee.com.au FB. www.facebook.com/FTAcoffee

• Colombia • El Salvador • Ethiopia • Honduras • Indonesia • Nicaragua • Panama • PNG A third generation family company, Bennetts is the leading importer of quality coffee and tea to the Australian market. Founded in 1918, we’ve been connecting Australian businesses with producers at origin for nearly 100 years.

Our product range is always expanding as we continue to build on our legacy within the industry, paving the way for unique and exclusive sourcing opportunities.

We are committed to supporting our origin partners and offer a wide range of sustainably certified and specialty coffees. Our commitment to creating a prosperous future for our industry is at the heart of everything we do.

At FTA Coffee, we strive to seamlessly connect roasters to the finest green coffees. We hold inventory of both Specialty and Commercial grade coffee. Our full inventory is available online. Through our website www.ftacoffee.com.au customers are able to get pricing, product information, request samples or place an order. In addition to spot inventory FTA Coffee also provides end to end solutions including assistance with direct sourcing, logistics, financing and warehousing.

MTC group

COFINET

P. 02 9810 6479 E. orders@mtcgroup.com.au W. mtcgroup.com.au/home F. www.facebook.com/MTC.Coffee

P. + 61 430 618 082 E. c.arcila@cofinet.com.au W. www.instagram.com/cofi_net

ORIGINS:

• Panama • Indonesia • Columbia • Ethiopia • Burundi • Papua New Guinea • Rwanda • Tanzania MTC Group is a boutique International specialty coffee importer and trader with direct relationships at origin, working at producer and mill level to source and improve coffees at the farm gate. We are a passionate team of specialty coffee professionals based in the Asia Pacific region with offices in Sydney, Auckland and Hong Kong.

At an origin-level, MTC’s experienced buying and quality assurance team spend countless hours working directly with producer and export partners to develop and source outstanding and unique specialty coffees.

ORIGINS:

• Colombia • Quindio • Huila • Tolima • Cauca • Nariño • Antioquia • Boyaca • Cundinamarca Over the last 80 years our family business has been growing and distributing the finest Colombian coffee to local exporters. In 2015 Cofinet was founded with the intention to import directly to Australia & New Zealand.

As growers, we specialise in alternative fermentation processes that are new to Colombia. In our farm and Processing Centre ”La Pradera” the most exotic varietals are processed achieving profiles that are unknown for Colombian coffees. Cofinet also represents and supports a large number of producers of Colombian Specialty coffee.

Our aim is to encourage direct trade between our farms at origin and roasters in Australia & New Zealand. We pride ourselves on creating sustainable, ethical and long term relationships.

ALCHEMY

Associated

GROUNDED PLEASURES P. 0405 537 532 E. hello@groundedpleasures.com.au W. www.groundedpleasures.com.au

P. 07 3488 2335 E. info@alchemycordial.com.au W. www.alchemycordial.com.au F. www.facebook.com/AlchemyCordialCompany If you are looking for a collaborative supplier of superfood lattes, chai, coffee syrups, smoothies and other delicious beverage bases for your business, then contact Alchemy.

Do you have a unique idea for a product? Did you know that Alchemy can assist you develop an idea from concept to product? With our state of the art R&D lab, skilled food technologists and modern bottling plant we are ready for any challenge, let us do the hard work for you. Contact us with your beverage requirements today to get started.

BARISTA TECHNOLOGY range:

• Original/African Red • NOIR -Dark drinking chocolate • Tanzanian • Orange Infused • Cinnamon Spiced • French Mint • Vanilla Bean • Chilli • Real White • Seven Spice Chai • Organic Panela Our business is to supply exquisite drinking chocolates.

Grounded Pleasures source the best cocoas from unique origins and bring them to you in their purest form. We love flavours. We delight in the continued search for new and intriguing cocoa and flavour experiences.

Our products are Vegan friendly with no fillers and 100% natural. Simply the best drinking chocolate you can find.

RUBIA coffee traders

P. 1300 582 443 E. brett@baristatechnology.com.au W. www.baristatechnology.com.au I. www.instagram.com/puqpresscoffeetamper Join the 2000 plus cafes who have converted over to Puqpress.

Manual tamping is not an art it’s just hard work! Puqpress delivers more consistent extractions vs a manual tamper so no more wasted, uneven or channeled coffee shots, just perfect espresso every time.

Adjustable tamping pressure can be set between 10kg and 30kg of tamp force meaning better coffee.

Puqpress patented self leveling system offers handsfree operation during the tamping process and increases workflow in the busy times.

Reduce the incidence of barista wrist and associated repetitive strain injuries.

Order yours today at www.puqpress.com.au or call us on 1300 582 443

W. www.rubiacoffeetraders.com.au

3 BROTHERS Manufacturer of the S1 Roasted Coffee Destoner.

The aim of the S1 is to separate foreign heavy materials encountered in roasted coffee seeds. Simply put, roasted coffee seeds enter the system against a raising air stream, causing the roasted coffee seeds to float in the direction of the air stream, through the system, and into your final storage tubs. Separation of light and heavy material occurs inside the ducting. Materials heavier than roasted coffee seeds accumulate internally and are disposed of after each cycle.

All S1 Roasted Coffee Destoners are custom made, compact, light weight, portable, adaptable, space and time saving.

W. www.3brotherscoffee.com.au F. facebook.com/3brotherskoffee I. Instagram & Twitter: @3brotherskoffee 3Brothers Coffee was founded in Australia in January 2011 by the brothers Tercio Borba and Thiago Borba.

We are an independent and vertically integrated Green Coffee Company with full time base and operations in Brasil and Australia. Our companies are responsible for developing and nourishing direct relationships with coffee producers whilst promoting transparent exchange of knowledge. Our Network now provides an array of services to producers including agronomists on the field and managerial consulting. Our sourcing is focused on producers who are truly engaged in pursuing quality and improving systems.

Our pillars: Trust | Fairness | Excellence

RIVERINA fresh P. 1800 993 081 E. consumer.relations@riverinafresh.com.au W. www.riverinafresh.com.au FB. www.facebook.com/riverinafresh At Riverina Fresh, we’re proudly Australian owned and sourced exclusively from a dedicated group of farmers in the Riverina region in NSW. Our award winning milks are considered especially suited to specialty coffee due to their unique attributes driven by farming methods, process and composition which results in consistent quality, performance and renowned taste.

Our milk is collected daily and delivered to our factory in Wagga Wagga, always bottled farm fresh.

At Riverina Fresh we know that not all coffee blends are the same so we’ve worked hard to specifically develop a range of milks so you can optimise your coffee regardless of the notes and attributes you’re trying to highlight.

Recognised by Australia’s leading roasters and baristas, let Riverina Fresh work with you to find the perfect milk to complement your blend.

BARISTA SUPPLIES P: (03) 8288 2399 E: info@baristasupplies.com.au W: www.baristasupplies.com.au

Barista Supplies is a family owned and operated business, our passion for coffee shines through everything we do.

We import a wide range of barista tools, coffee accessories, coffee brewing gear, coffee machine cleaning and maintenance supplies directly from the world’s leading manufacturers such as; Cafelat, Joe Frex, Yama Glass, Espro, Brita, Cafetto, Pallo, Pullman, plus many more. Our online store makes shopping easy and convenient, we ship Australia wide and internationally and offer same day dispatch for all orders placed before 3pm EST. We offer competitive wholesale pricing to Cafes, Coffee Roasters, Technicians, Retailers and Wholesalers.

40. THE PENTAIR EVERPURE GOLDEN BEAN NORTH AMERICA

UKIAH’S BLACK OAK COFFEE WINS GOLDEN BEAN ROASTING AWARD

NORTH AMERICA PENTAIR ® EVERPURE ®

All you parents with a video game addict can take heart, because you just might have a high-achiever on your hands after all.

Only four people – Frech, Cuevas, Chris Ford and Tom Chandler – so far have the right stuff to roast beans for Black Oak, and they all proved their

“There is no last level in Pac-Man; you can always go higher,” said Steve

worth recently by together winning Overall Champion Roaster at the 2017

Cuevas, head roaster for Black Oak Coffee Roasters, who said his desire for

Golden Bean North America Roaster Competition held in Portland, Oregon.,

an ever-higher score in video games like Pac-Man helped nurture his desire

earlier this month.

to create an ever more perfect cup of coffee.

“We all roasted some of the beans that were entered,” said Frech,

Cuevas started by becoming the best barista he could, then moved on to

explaining that the award was definitely a group achievement.

roasting once he felt he was “reaching the saturation point” in terms of being able to improve his skills in preparing coffee drinks.

Standing Thursday morning in front of the screens and knobs he monitors while roasting, Cuevas did look a little like he was back at a video game console. But instead of guiding an open-mouthed blob through a maze to collect points, he was guiding green beans through their slow and steady transformation into the bones of a delicious cup of coffee.

“And it was a lot of work getting ready, as well,” said STEVE CUEVAS, HEAD ROASTER FOR BLACK OAK COFFEE ROASTERS, WHO SAID HIS DESIRE FOR AN EVER-HIGHER SCORE IN VIDEO GAMES LIKE PAC-MAN HELPED NURTURE HIS DESIRE TO CREATE AN EVER MORE PERFECT CUP OF COFFEE.

And each batch, Cuevas said, still feels like another

“Steve is one of the most intellectually curious people I’ve ever met,” said Jon Frech, who started Black Oak Coffee with co-owner Keith Feigin five years ago, explaining that when picking out good roasters, he looks for people who aren’t just good at following directions, but are truly passionate about coffee and want to understand exactly how to coax the best, and most complex,

were different, something he said was likely a result of weather changes in Ethiopia. “So we roasted more batches and tasted more batches. The real work of roasting is actually in the tasting.”

Feigin said it was “really nice to have the validation for all our hard work,” but Cuevas said he was already focused on his next attempt at an even higher score.

“There’s another competition coming up, and another,” he said, explaining that he actually felt the most

opportunity to hone his skills and achieve an even higher score.

Feigin, explaining that the quality of the beans they chose

satisfaction from competing “in-house” with his peers in San Francisco and the greater Bay Area, thereby learning that his skills not only measure up, but can even surpass theirs.

But no amount of recognition will stop the group from striving for more perfection.

“That’s the heart of any good business,” said Frech. “We can’t reach one level and begin coasting. We have to keep improving.”

flavors out of beans. “You have to enjoy, and have a passion for, the small things that can make a big difference in quality and flavor.”

BY JUSTINE FREDERIKSEN, UKIAH DAILY JOURNAL

43. BY JOHN GIBBON MPM MARKETING SERVICES

CASTAWAY PACKAGING:

Helping Roasters

BUILD their Business

THE SPECIALTY COFFEE INDUSTRY HAS CONTINUED TO GROW, CREATING MORE COMPETITION AND SPECIALISED APPROACHES TO NOT ONLY HOW COFFEE IS SOURCED AND SERVED, BUT ALSO TO HOW IT IS PACKAGED.

Y

our packaging is more than just a vehicle to transport your product, it is an integrated system that includes your product range, branding, and supply chain.

Coffee roasters are continually searching for new and innovative ways to approach this vital medium.

MPM Marketing Services, the owner and marketer of Castaway Food Packaging, has taken a deep-dive approach into identifying and understanding the needs of the market, with the goal of providing a complete packaging solution for coffee roasters. Learning from the best in the industry at Golden Bean, and visiting coffee roasters on-the-ground throughout Australia, it has become clear that packaging is

a critical component of success within the wider ecosystem of a roasting business. Packaging such as coffee bags must not only keep beans fresh and secure, but also form an extension of the brand. Already established as one of Australia’s largest coffee cup suppliers, it was a natural progression for MPM to expand its range to include coffee bags.

The new bags were recently launched at this year’s Golden Bean Coffee Roasting Competition and Conference, with the Castaway coffee bags used in the competition supplied by MPM. With many roasters offering a range of different blends, driven by single origin sourcing and the growing number of coffee aficionados, different bags are required to suit different

needs. Simple side gusset coffee bags have proven themselves to be the most efficient and practical type of bag for selling beans to the wholesale market, but with demand for retail coffee beans on the rise, more specialised bags are required.

Stand-up pouches and box bottom coffee bags with resealable zippers provide added convenience for consumers as they can be resealed quickly and easily, so consumers only grind what is necessary for their cup.

The Castaway coffee bag range includes all three types that are available plain, or custom printed for greater brand exposure.

Building your brand and your story through packaging has never been easier with so many different options and printing capabilities

[ [ With the introduction of our new Castaway coffee bags, we now offer a full packaging portfolio for coffee roasters in Australia and New Zealand

44.

available. Identifying a niche for your brand and maintaining consistency across all of your packaging products will drive success in a competitive market. Scott Browning, MPM’s Marketing Manager said, “As we delve deeper into the needs of our customers we are finding a major trend towards premium packaging, not just for the brand, but also for the range of blends.” Each blend requires, at a minimum, its own name, and perhaps a different design or colour. If you have several different blends, printing each one individually may become quite expensive, but with coffee bags there are ways to create a complete portfolio. Starting with a printed coffee bag featuring just your brand as a base, and then adding a cardboard sleeve with a different print design for each blend, allows you to be flexible in your product offering. This dynamic approach helps to reduce the initial investment and up-front costs often associated with premium packaging, and brings a solution to small and medium-sized roasters that want a diverse product offering without sacrificing a premium-look for their product.

An often-forgotten aspect of packaging is the printing process itself. The best results for brand representation can be found in the gravure and flexographic printing processes for coffee bags and coffee cups respectively. These printing processes produce more accurate colour representation and clarity than digital printing, as specific inks and printing plates are used for each colour. MPM has invested in a new TrueColour™ print management system that utilises the latest technology to accurately match colours throughout the whole process from initial colour selection, to colour proofs, and final production.

By sourcing all of your printed packaging from one supplier, you are assured of accurate printing and colour reproduction for your brand.

Many roasteries have invested in a combined roastery and café establishment, and this is where benefits can be gained through simplification in the supply chain. Ordering and stock management can become easier when there are only one or two suppliers to deal with. You might pay slightly more for some products if you reduce your number of suppliers, but you gain

the benefit of reduced stock holdings and more frequent and consistent delivery times. With a full product range including coffee bags, recyclable coffee cups, carry trays, and takeaway containers available for both the roastery and the café, MPM has enabled roasters to simplify their supply chain, ultimately resulting in reduced shipping and transportation costs.

Marketing Manager Scott Browning said, “With the introduction of our new Castaway coffee bags, we now offer a full packaging portfolio for coffee roasters in Australia and New Zealand. We are aiming to be the best fullservice packaging supplier in the coffee industry, providing quality products and quality service. In 2018, we will continue to develop and innovate our products to meet new levels of practicality and refinement for specialty coffee roasters.”

Coffee is our Bag! To learn more about the new Castaway Coffee Bags, visit: www.castawayfoodpackaging.com.au/coffeebags www.castawayfoodpackaging.co.nz/coffeebags

Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com

50. BY SEAN EDWARDS BUSINESS SUCCESS

MICHAEL BISHOP

ALCHEMY Cordials

S U C C E S S

S T O R Y

CAFÉ CULTURE MAGAZINE HAS A CLOSE RELATIONSHIP WITH THE CAFÉ SUPPLY CHAIN AS IT’S WHAT FUNDS US BUT ALSO WHAT MOTIVATES US ESPECIALLY WHEN WE SEE HARD WORKING PEOPLE WHO HAVE CREATED AMAZING COMPANIES IN THIS SPACE EXCEL.

W

e are not very good in Australia at patting ourselves on the back so let us do it for the industry and take a look at this issue business champion. We chose long time friend Michael Bishop from Alchemy Cordials for his passion for the café industry and his innovation to beverage choice not only here but around the world.

I interviewed Michael at this year’s Pentair Everpure Golden Bean in Portland USA.

Hey Michael ,tell us how Alchemy cAme to life.

Alchemy started as a market stall on Valentine’s Day 1997, when I took 48 bottles of home made ‘Love’ cordial (a rose petal and lime cordial I designed for my wife, which is why it is called ‘Love’) and ‘Heat’ a lemon and chilli cordial, off to Cleveland markets. I handed out samples and told stories about flavour and inspiration, whilst connecting with people, and here I am 21 years later, still obsessed with doing the same thing.

We had 2 great summers for cordial, but the first winter, when cordial sales slowed down, I looked around and saw the international trend for flavoured coffee and more importantly Chai,

and so Alchemy became the first Australian manufacturer of both of these types of drink base.

Where is the business now,size, location, number of employee’s, markets, new products?

Alchemy is now a reasonably large manufacturer and marketer of dilutable drinks for café use. We focus pretty much exclusively on this ‘inch wide, mile deep niche’ and our focus has seen us work with many coffee roasters, fine food distributors and food service companies.

We love the café industry, which we see as different to the coffee industry, and we are always out and about looking at what is going on in café’s, both here in Australia and internationally.

We operate out of a state of the art, purpose built 1300 SQM manufacturing facility that has in house Food Technologists and QA staff, as well as production staff, sales and marketing team. 18 people in total, and growing.

What products do Alchemy offer cafés?

We are very innovation focused, and have been the first to market with many different offerings.

We see that the pace of innovation is only

increasing, and cycle times for new products is short. The social media wave sees product awareness for new travel like a wave through the café consumer market and ‘ slow is no go’.

We supply cafes across Australia, and have in 2017 commenced our international expansion, with master distribution partners appointed in the USA and UK, and a strong focus on international markets, particularly for our most recent product range.

What is your vision now for the business?

Alchemy’s vision has always been based on our ‘Obsession with flavour’, and more recently, my personal focus on improving the quality of life here on earth through what we do, has lead to our vision of creating ‘Delicious Medicine’ not in the pharmaceutical sense, but rather as creating delicious products that have a positive effect on those who consume them. Our most recent range of Superfood Lattes is exactly that. That is a vision that is inspiring not only us here at Alchemy, but our distribution partners, cafes and consumers.

“

Alchemy’s vision has always been based on our ‘Obsession with FLavour’, and more recently, my personal focus on improving the quality of life here on earth through what we do, has lead to our vision of creating ‘Delicious Medicine’ not in the pharmaceutical sense, but rather as creating delicious products that have a positive effect on those who consume them.

”

What is your most rewarding business achievement to date in your business life?

sprint. I now spend 2-3 days a week at the office, I live on a permaculture farm in Northern NSW the rest of the time, and travel widely for business and pleasure. I have learned that as a creative, I am better out from under the roof at Alchemy, as all the exciting new stuff happens in the real world.

From a product point of view it would be a tie between Love and Turmeric, they are both examples of our values made visible (and consumable). I think about Alchemy as my artistic endeavor, I cannot paint, or draw, but all of Internally you need my creative energy has vision, and persistence, found a home within you must add to that a the framework that is deep sense of curiosity, Alchemy. To see the picture grow, transform and creative problem and engage a team identifIcation (rather of others is my most than problem solving). rewarding achievement.

“

Tell us about work life balance. (I know you know this subject well, via your tormenting pictures of you sailing the oceans on social media!)

That lesson took many years to learn. I worked 7 days a week for 7 years, and it cost me dearly in terms of family connection, and shared experience. There is a danger in the addictive excitement of business that can consume a person, as there is always some challenge or opportunity that will keep you there, when, as I have slowly learned, it is an endurance event not a

Tell us about Global sales opportunities for Alchemy.

Our Golden Turmeric Elixir has been amazingly well received, wherever it has been introduced. We first launched it at Fine Food in 2016, and we were mobbed.

It is a product that was carefully crafted to meet the many specific requirements of cafes everywhere. Delicious, functional, easy to make, both hot and cold, profitable to serve and very concentrated, so everywhere it has been taken, queues form.

We want to take this product to the world, showcasing the innovative Australian café industry, and so we are engaged on a course of international trade shows, distribution agreements and sales channel development that will allow us to bring our Liquid Sunshine everywhere it can go.

”

Can you give other cafe/coffee businesses a few tips on how to succeed?

Internally you need vision, and persistence, you must add to that a deep sense of curiosity, and creative problem identification (rather than problem solving).

You must be actively engaged in the market that you work in. Out there, visiting LOTS of other businesses, asking all the dumb questions.

When you do that you will quickly realise how fast everything is evolving, and how whatever it was that made you great will soon be a footnote in history. Next, continual self-improvement. It has never been easier to learn more about whatever interests you. I spend lots of time in the car and am always listening to audiobooks and podcasts, it turns commuting into Car University.

Finally. Love what you do and surround yourself with clever folk who share that passion. Business is a team sport. You must decide if you are going to be an amateur or professional business person.

The amateur does it for the joy, the professional is paid to play. I have been both in the last 21 years, I now prefer professional play.

48. BY SEAN EDWARDS

puqpress

the future

of Espresso

YEARS AGO WHEN I WAS JUST A KID I TRIED TO VISUALISE A PERSON TALKING INTO A WRIST WATCH AFTER READING A DICK TRACEY COMIC AND THINKING THAT WILL NEVER HAPPEN.

I

had the same experience ten years ago when I tried to imagine a coffee tamping machine that was consistent and just as quick as a well trained barista. Now today, in steps the Puqpress.

This little bench top unit has blown me away with how accurate and quick it can perform in a busy café scenario and in my mind has been one of the best innovations that could have happened in our industry in the last 5 years.

I have had many conversations with the Australian agent and product developer Brett Bolwell CEO of Barista Technology Australia about its advantages and the future of this essential espresso system tool. Brett has had years in the coffee industry being part of one of Australia’s largest coffee franchises based around fully automatic equipment, which included manufacturing and supply. Brett had a fair idea that automation was always going to be the future and took up the challenge to see this project through.

Puqpress definitely was motivated in its creation around consistency taking the human error out of the tamping process. Even the most highly trained baristas can make an error in this process with the end results fault tasted in the cup. I remember my

time as an international technical barista judge squatting down to watch a champion barista tamp level in a competition and even they were not always on que with accuracy.

What Brett and his inventors in the Netherlands have discovered during its five years of trialing is Puqpress had solved a number of major problems in espresso coffee making. One, it speeds up production and two, it more importantly saves a whole range of repetitive strain injuries caused by tamping with its hands-free technology. I was in the Safety industry before I got into coffee and solving an accident situation before it happened was like finding gold; saving huge costs of lost time and expensive insurance claims. Also the pain and suffering through RSI is debilitating and very unfair to an employee that has been subjected to poor workplace practices.

I asked Brett if I could do some real life café case studies with Puqpress and see if the unit would work in a busy café environment at the same speed of a well-oiled barista manually tamping. I also wanted to see how quickly a 60kg a week café would adapt to the unit and would a barista ego be challenged by a machine cutting out part of their skill set in the espresso process.

Brett has had a big interest from large coffee franchises with Puqpress in use in over 150 McDonald stores in Australia. Big business have a lot at stake in keeping a safe workplace and being consistent in coffee service. What I was interested in was the specialty end of the café scenario where we have high coffee kilo accounts where a barista can personally tamp over 500 times a day.

This is where I believe the Puqpress is really going to shine in safely speeding up the espresso service process. I approached two local coffee businesses in my town to see how they would go using Puqpress in their coffee systems and recorded my own data. I chose Peak Coffee brew lab that runs over 70 kg of coffee a week through its Brew Lab and mostly in the morning trade. I also roped in a busy espresso bar called Bookface Café in a shopping centre in Port Macquarie that runs 60 kg of coffee over seven days.

PUQPRESS DEFINITELY WAS MOTIVATED IN ITS CREATION AROUND CONSISTENCY TAKING THE HUMAN ERROR OUT OF THE TAMPING PROCESS

KENNY SENO HEAD BARISTA - PEAK COFFEE

Kenny Seno Head Barista at Peak Coffee has fallen in love with Puqpress and he has definitely fitted it into his barista routine. Keni has adapted his OCD leveling tool into the process because he weighs in and weighs out in his system so the leveling device is preferred. Kenny has back pain issues, so the Puqpress in a few weeks has already taken the stress out of his daily movements. Keni has seen a slight increase in his speed and looks forward to seeing how the Puqpress holds up over the next few months of extreme coffee making over the holiday season.

Luke Shilling a Barista trainer and coffee consultant and the creator of the busy café LTD in Brisbane had a few days at Bookface café working on workflow systems and Barista training.

WE ASKED LUKE WE

WE ASKED LUKE WHAT HIS INITIAL THOUGHTS WERE ON PUQPRESS. “Puqpress is a wonderful new addition to the barista’s workflow in a busy cafe environment.

Puqpress slots in well with the hands-free automated doserless grinders currently used freeing up one of your hands that otherwise would have been used to tamp. One of the more positive feedbacks I’ve seen is with the smaller staff that would normally struggle to tamp due to higher bench heights.

This also means less chance for potential RSI across all baristas.

Combine all of this with now a uniform consistency in tamp pressure and levelness, I feel in time to come we will be looking back and wonder how we ever did without one”.

LUKE SHILLING

BARISTA TRAINER & COFFEE CONSULTANT

I am personally interested how the cost factor of Puqpress affects its growth cycle globally as the device is expensive at around $1700 AU for a café to purchase, where a good tamper is around $50 - $100. We have seen many cafés now spend $20 000 on an espresso machine so I predict the top end of the industry will all be using Puqpress eventually as a must have accessory. Lost time injuries and workflow speed can also cost you a lot in a busy café so let time be the judge, but I definitely am now a true believer.

SEAN EDWARDS

MANAGING DIRECTOR - CAFE CULTURE INT.

Annette Dutton Photography

a i l a r t s u A E FEELS TH

e z e e r b

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facebook.com/AlmondBreezeAus

TOP

TEN

TRENDS.

IT’S GREAT TO SEE THE FAST PACED CAFÉ INDUSTRY STILL TRAVELLING AT A HEALTHY SPEED WITH INNOVATION AT A HIGH LEVEL IN CAFÉ CULTURE GLOBALLY.

53.

TOP

TEN

TRENDS.

1.

BARISTA’S ARE NOW SCIENTISTS!

Sean Edwards discusses the Top 10 Global trends in the Café Industry...

I

personally get to see the best of the best travelling the world visiting thousands of cafés yearly in my role of Head Bean at Café Culture International. I spent several months this year in London, New York and San Francisco observing the market whilst working on launching some innovative Australian products in this space.

For a bit of fun I thought I would throw together my top ten trends that I have seen in the café and coffee industry in the last year and you can compare my results with what you have observed and what your customers have informed you of (as they all know more then you). Some trends do come and go but many innovations often can change a workplace practice or can become a customer habit quickly. Here is my list!

The Barista is now more likely to be in a white lab coat versus a black tee shirt in our top end cafes today. Many are diving into the full sciences of coffee, preparing special coffee water with specialized water systems that will give the optimum water quality for brewing, and it’s not unusual to see a barista have a TDS meter in their coffee kit. They are all weighing in coffee shots and weighing out extracted coffee in espresso to tested taste recipes. The Acaia scale has become another barista kit must have item for optimum accuracy.

2.

HIGH TECHNOLOGY BREWING EQUIPMENT. Coffee brewing equipment has made some amazing innovation in the last year with companies like Sanremo, Rancilio and Compak releasing new high tech equipment to market. We have seen machine companies perfecting temperature and pressure profiling with many installing built-in scales to grinders and espresso machines. Data tracking of coffee profiles is also all the rage, so baristas can now set brew recipes in their coffee machines onboard a computer.

Puqpress has really blown me away, as to how quickly the top end of the coffee industry have taken this product on board into their coffee systems.

But as we know every barista strives for consistency and this machine is evolving quickly as the new tamping tool.

TOP

TEN

TRENDS.

3.

5.

SOCIAL MEDIA PLATFORMS

PACKAGING

Social media platforms have been on the rise over the last few years but were very much a person-to-person communication tool until now.

Social media has really become a financial decision for a café to take part in. Social media now is an integral part of how a café is perceived by the market, with a bigger uptake of customers using social platforms to research a business before they make a buying decision or becoming a customer. Posts on the many Social media review sites can make or break a café business. Social media has also become a great tool for marketing events and daily news from café businesses. Instagram and Snap chat are probably the most frequented platforms in this space. Vlogs and Podcasts are getting more popular as hand held devices get more tech savvy with camera and video functions. Remember customers love to share and tag your coffee and food and to be seen at cool spaces, which is what the café world is all about.

Disposable cups made big headlines this year with a big focus on claims being made by some manufacturers around the actual waste collection systems at the end of the cup lifecycle. The media has been responsible for raising questions and speculation resulting in cup manufacturers being under the spot light with many myths now getting dispelled. The big winner was reusable cups and many café users switched to brands like Keep Cup, Frank Green and Cheeki.

4.

CLOUD BASED SOLUTIONS Many new businesses have become mobile and working out of an office space is becoming more and more rare with many people using cafés as their new office space. Cloud based systems for finance have become the new solution. Companies like Xero are leading the way and changing the trends on how businesses track their financials. Xero has done well with designing a system that runs off live bank feeds and is adaptable to other complimenting programs like point of sale and loyalty systems. The best thing about these cloud based programs is you can operate from any location that has Wi-Fi – The hotel pool in Bali for example.

6.

LIFESTYLE – HEALTH AND WELL-BEING This year was the big push on the café menu for all things healthy. All the whites got challenged again by the media spotlights. Milk, sugar, white bread and white rice. Alternate products have started to replace the baddies and this has been achieved well through healthy marketing campaigns selected by these new style businesses targeting food service distribution. The alternate milk market worldwide is now up around 20 Billion dollars and growing. Almond milk has taken the coffee market by storm, pushing Soy to the back of the queue. Café menus have definitely changed and Vegan and Gluten free is now on offer at most smart cafés that don’t want to miss a sales opportunity. Salads seem to have come into a whole new space of creativity by café chefs. It is exciting to see new tasty salads on the café menu which also have great margin returns in lowering expensive food costs associated with traditional protein based menus.

TOP

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TRENDS.

7.

9.

ALTERNATE CAFÉ BEVERAGE

ROASTING

This space in café is always changing and we have seen many on trend products reach their peak and disappear. New trends in latte’s like Matcha, Beetroot and Turmeric have come into the café space, running off the Health and Wellbeing trend. Café punters still love their coffee but are switching to other hot and cold beverages at different times of the day like the afternoon and night. Café Beverage innovator Alchemy Cordials have perfected a liquid Turmeric Elixir that is creating a storm globally with the Golden latte craze.

Every barista and coffee geek in the world wants to be a coffee roaster.

What we are seeing this year is huge growth in the up take on new roasters in the market. We believe we have seen a 20% growth in new roasters coming in to the market this year. In the past the roaster growth was controlled by the difficulty in learning the skill and also how hard it was to buy a coffee roaster. Both these setbacks have been resolved with many roasting equipment companies coming into the market and there are a number of well-recognised trainers like Anne Cooper with her short roasting courses at Equilibrium Roasting.

8.

10.

Yes I am a fan after gaining lots of extra kilos with the craft beer revolution from the past few years. I am definitely now a Gin Snob having far less calories and I search out local distilleries in my travels. Vodka is also popular and has slipped its way into café breakfasts as the old favourite Bloody Mary, which now has many new twists in its creation.

Move over Night Clubs, cafes are the new high spend fit out spaces! With cafés seeking high foot traffic in major city locations paying massive rents, Landlords are expecting expensive décor to match these locations. We are seeing builds well over the million dollar mark in major cities, which for a volatile industry like cafés it is raising the risks of success.

WHITE SPIRITS

FIT OUTS

56. BY JUSTIN BROMAGE

THE ROLE OF

sales

analysis in Cafe Growth

TAKING THE TIME TO STEP BACK AND EVALUATE CAFE PERFORMANCE IS VITAL TO YOUR EFFORTS TO MAINTAIN PROFITABILITY. IN THIS ARTICLE, WE DISCUSS WHY PROPER SALES ANALYSIS IS SO IMPORTANT, THE DATA YOU MIGHT WANT TO CONSIDER, AND THE OPPORTUNITIES THAT THIS CAN PRESENT.

L

ike many motor racing fans, I recently watched the annual 1000km SuperCars race held at Bathurst, in central New South Wales. It’s one of the most

also dependent on a wide variety of factors. So

volume and by profit, (2) customer average spend

how can you logically evaluate your café to see

figures and (3) an hourly breakdown of takings

where positive adjustments can be made? One

over the course of an entire week. Of course,

very effective method of assessment is through

there may be other figures that could be worth

iconic sporting events in Australia – an intense

detailed sales analysis – looking at specific sales

considering, such as wastage records or item sales

test of driver skill, machinery and teamwork. As

figures across a broad period of time to find

by staff members, but these three give you a strong

the race weekend unfolded, something that I

trends in your operation that can provide tangible

starting point. As a further suggestion, it might be

found fascinating was the variety of methods

evidence of what you and your staff are doing

worthwhile generating analysis reports based on a

used by many of the teams to improve lap times.

well, as well as assisting you to see where there

longer timeframe (eg. quarterly), allowing you to

Obviously, the engineers and mechanics focus on

may be opportunities to grow.

get a better idea of broader averages and trends.

making the car faster or more efficient, but it’s the analysis done by drivers of their own performance that piqued my interest. Footage and telemetry of

Once you have your reports, you can start W H AT T O L O O K F O R

examining them to see what lessons can be

The first step in analysing sales trends is

learned. Now let’s consider three practical

past laps is assessed to see if patterns emerge that

accessing the needed data. Modern point of sale

examples of how this information can be used to

demonstrate how accurately the car is being driven

systems store transaction details in a local or cloud-

have a positive impact on your venue.

and where corrections can be made. Responding to

based database, and typically allow the café owner

what is learned may only result in an improvement

to compile this data into a series of meaningful

P R O F I TA B I L I T Y

of a fraction of a second, but ultimately that could

reports. Examples of relevant information that

A primary way that sales analysis can enhance

prove to be the difference between success and

can be used in your analysis might include (1) best

your business is by indicating ways to reduce costs

failure. Similarly, the success of a small business is

and worst selling products at your venue – both by

and improve productivity. For instance, looking

57. for the hourly breakdown of sales across a typical

numbers. And if you do offer specific promotions,

week, averaged over the course of some months,

viewing sales figures related to these will help

will help you to understand whether your staffing

you understand whether or not they have been

levels are appropriate. A comparison of turnover

successful.

to wage costs provides evidence of profitability on PROCESS IMPROVEMENT

an hourly and daily basis. Reviewing the sales and

Practical lessons can also be

profit levels of your less popular products may

taken with the aim of

also lead to refinements in your menu,

improving in-house

or demonstrate the need to better

processes. If wastage

monitor costs and stock levels of

seems to be a

slower moving items.

RESPONDING TO WHAT IS LEARNED MAY ONLY RESULT IN AN IMPROVEMENT OF A FRACTION OF A SECOND, BUT ULTIMATELY THAT COULD PROVE TO BE THE DIFFERENCE BETWEEN SUCCESS AND FAILURE.

problem, could PROMOTION

improving the

O P P O RT U N I T I E S

setup of your

Your sales reports may also

POS ensure more

help you to discern where you

accurate customer

could increase café income

order entry and

through the use of promotions.

communication

As an example, your sales reports

with the kitchen?

may indicate a generally quiet day,

Could staff education on

or part of a day, that could benefit from

simple upselling techniques

advertising a special offer for that period, such as

help servers to encourage the

a ‘happy hour’. Additionally, if you notice a drop

take-up of optional items? Refining staff processes

in your customer’s average spend, you may be able

and providing suitable training often leads to

to find incentives to improve that figure and boost

efficiencies that show a direct benefit to your

revenue without necessarily increasing patron

‘bottom line’.

A periodic review of venue performance using sales data provided by your POS system can greatly improve your understanding of your café, and offer valuable insight into the refinements that can be made to encourage growth. All of this having been said, there are other factors that you will need to consider in planning for the future. But careful examination of past performance is an important component of the managerial process – ensuring that you are in the best position to make sound decisions and practically strategise for café success. ............................................................................

CONTACT UNIWELLDIRECT to find out more!

T. 1300 864 935 E. sales@uniwell.net.au

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58.

Cloud solutions CAFE for your

As a café owner, you know that time is everything.

Busy days juggling staff, rosters, customers and suppliers make it hard to keep on top of running your business finances with the bookkeeping pushed further down your priority list.

T

here are lots of brilliant software solutions available to make running a busy café easier.

Whether its online accounting through Xero, a point-of-sale (POS) system, online ordering & loyalty solutions, or software that manages your weekly employee scheduling, the multitude of options can be dizzying.

Let’s take a closer look at our top business apps for cafés to show you how they can help you.

These apps made our list because they are all cloud based, they integrate & connect with each other and they include the features you need most to manage your cafe.

Being able to drive your business from a platform that is flexible & secure, can run from work, home or on the go, is essential. Cloud software offers you all this and more! It means the end of cumbersome software and hardware that can only be accessed by one person in the one spot. The best apps are cost effective and easy to use. They allow you to stay connected with your team, customers and suppliers.

At the centre of your cloud software stack is Xero. Xero is an online accounting system that has an abundance of time saving features. Best of all you can log in at the café or from home.

The software is easy to use and there is inbuilt help and video tutorials to access.

Daily bank feeds make reconciling your accounts a breeze and automated super payments take the hassle out of paying staff superannuation. You can set your staff up with the Xero app to complete their timesheets on their phone, making it even easier to process your payroll.

However, if you struggle with staff rostering, attendance clocking on and off, calculating payroll with overtime and penalty rates then Deputy is a great add-on app for Xero. Deputy allows you to publish rosters and notify employees

of their shifts by email or SMS. Timesheets are approved in Deputy and exported to Xero payroll with a click.

Central to your café is a good POS system which should help in a variety of ways. The ordering and payment functions should be quick and simple to use and allow for easy item lookup, split bills, credit card processing and receipt printing. The better systems will also include sales reporting to show you those items selling well, customer membership and loyalty programs, stock control and the ability to work on and offline.

“Being able to drive your business from a platform that is flexible & secure, can run from work, home or on the go, is essential.”

We love these cloud POS systems for cafés and they all integrate with Xero.

Kounta is a café inspired POS system that tracks not only your sales but your inventory, menus, customers, employees, vendors, and purchases.

Kounta is lightning fast and can keep on working even when the internet is down. It also supports a wide array of printers, barcode scanners, credit card swipers, PIN pads, and cash drawers.

Square is a tap and go card reader that accepts debit and credit cards and comes with a free POS app. Square connects to any iPad for a neat point of sale stand. Download the free Square POS app, plug in the hardware and you’re ready to accept a variety of payment methods. Key features include

the ability to email or SMS receipts to customers, print coffee orders and generate sales reports.

Impos is a complete end-to-end POS solution.

If you are after POS software that is packed with features, then Impos is worth a closer look. It can manage rostering, inventory tracking, sales reporting, membership & loyalty, online ordering, faster payment methods, split bills and more.

Tyro is a business bank account with counter top & mobile EFTPOS terminals that can be linked to your existing POS system. The terminals are fast and reliable with payments processed in less than 2 seconds and 99.9% uptime. Connecting Tyro and Xero will save you time by allowing you to pay your bills directly from Xero. No more logging into internet banking to pay your suppliers.

Your café does not need expensive software to run efficiently but your software needs to be available when and where you need it. There are so many cloud software options out there to make your café work smarter and faster so why wait? Get in the cloud today.

Sandra Magann runs SeaChange Accounting in Port Macquarie on the Mid North Coast of NSW. The use of smart technology solutions allows her to guide Café owners around the country through the complexity of running their business in this unique industry. Her clients are provided with tailored solutions, reducing the many hours spent doing paperwork and allowing them to focus on the far more beneficial ‘people’ side of the business. Sandra and the team know and understand the café business including complex GST rules. SeaChange are happy to chat with you about your specialised accounting needs.

Contact SeaChange Accounting Solutions. seachangeaccounting.com.au or call 1300 425 943.

with reclaimed timber, managing custom orders for entry doors, or helping customers choose furniture in the showroom. Jarrod recently

date and can get an accurate gauge on how the business is travelling. As a result, cashflow has improved, and best of all, I’m able to focus on

Discover how cloud accounting can help you build a better business with a free customised demonstration. Learn how Xero can save you

SeaChange will tailor the training to suit you.

Register at seachangeaccounting.com.au or call 1300 425 943.

38. XXX

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KEVIN CHILVERS CAFE CULTURE

GRAND BREEZEY MASTERS FINAL

T

here was a strong Breeze in the air in Sydney as the Coffee community zoned in to the barista competition action at Australia’s best café concept – The Grounds of Alexandria.

The main event was the Grand Final of the Blue Diamond Almond Breeze “Breezey Masters” competition with seven finalists contesting for the title from Australia, as well as New Zealand and even Singapore. Each competitor won their position in the final by winning a Breezey Masters qualifying round, with over 100 baristas competing nationally. In the lead up to the grand final Breezey Masters, events have been held in Melbourne, Brisbane, Perth, Canberra, Adelaide, Sydney and Auckland.

The Grand Breezey Masters finalists were: Joshua Rivers of C.R.E.A.M [SA], Ethan Cheong Son of Etro [WA], Meg Loudon of Coffee Brothers [NSW], Matt Sharp of Espresso Room [ACT], Sarah Jin of

“THE RECENT BREEZEY MASTER BY ALMOND BREEZE AND CAFE CULTURE WAS INDEED ONE OF A KIND COMPETITION. IT WAS A GREAT OPPORTUNITY FOR US BARISTA’S AND INDUSTRY PEOPLE TO SHOWCASE OUR SKILLS, NOT JUST WORKING BEHIND PRESSURE WHILE ENSURING QUALITY BUT ALSO HAVING A PRODUCT LIKE ALMOND BREEZE, THAT WORKS REALLY WELL WITH COFFEE, AND IT’S JUST AMAZING. IT’S THE ONLY MILK ALTERNATIVE PRODUCT THAT WORKS LIKE A REAL MILK AND

Extraction Artisan Roasters [QLD], Lucky Salvador of Common Man [Singapore], Isaac Yu of Orb Coffe [New Zealand].

In addition a Latte Art Smackdown was held, which included over 50 competitors, with the Breezey Masters competitors taking on Sydney’s best baristas.

In both events competitors stretched and poured Blue Diamond Almond Breeze Barista Blend.

Going back 4-5 years… barista competitions with alternative milk were unheard of and the soy milks on the market were being scrutinised due to performance issues. The launch of Almond Breeze Barista Blend changed the game and provided a much more workable alternative for the industry.

The Breezey Masters program has elevated interest in alternative milk by making the best possible beverage for consumers whether it be with fresh milk or Almond Milk. It’s not just about serving up a cup of coffee that looks good, right?

The Breezey Masters competition format is simple, but challenging, with competitors all using their own coffee to present 6 cups in 10 minutes with set latte art patterns: Heart, Rosetta, Tulip, Swan and free pour requests. Competitors are evaluated based on each latte art design, however are also scored based on taste and assessed on sweetness,

taste balance, flavour and after taste.

This year’s winner was Victorian representative Lucky Salvador of Common Man in Singapore.

Lucky moves between his stores in Singapore and coffee partners Five Senses coffee in Australia, showcasing his skills as a Barista trainer. He has been very active in the world coffee scene winning many barista, latte art and brewers competitions. Earlier this year Lucky was in Melbourne and competed in the Victorian Breezey Masters event, winning his position into the final.

In addition to winning the Grand Breezey Masters title Lucky also took out the Breezey Latte Art Smackdown.

Last nights Breezey Masters competition judges had a huge task of separating the finalists, as scores were very close. The judges on the night were Brent William of Freedom Foods, Gabriel Tan (former WA Barista & Latte Art Champion) of Blacklist Coffee Roasters in Perth, Jack Hanna owner of Grounds of Alexandria (and previous world latte art champion) and Frankie Shi owner of Tulip Shi Specialty Coffee (NSW Cupping and Latte Art Champion).

The runner-­up in the Grand Breezey Masters was Sarah Jin from Artisan Roasters in Queensland followed by Matt Sharp of The Greenhouse in ACT. Runner Up in the Breezey Smackdown was

18.

TASTE DELICIOUS AS WELL. I HOPE THAT THERE WILL BE MORE BREEZEY MASTERS, THERE WILL BE MORE COMPETITION FROM CAFE CULTURE, AND THERE WILL BE MORE OPPORTUNITIES FOR US TO SHARE AND SHOWCASE WHAT WE HAVE LEARNED THROUGH THE YEARS OF HARD WORK IN THE COFFEE INDUSTRY. A BIG THANKS TO ALL THE SPONSORS AND CAFE CULTURE FOR PUSHING THE BOUNDARIES AND FOR HELPING EVERYONE TO BE BETTER IN THEIR CRAFT.” LUCKY SALVADOR Teerawat from the Grounds of the City Café.

The event was supported by Freedom Foods Group – National Distribution partner in Australia & New Zealand. The Blue Diamond Brand was represented on the evening by Country Director Michael McNulty, who had the privilege of awarding the Reg Barber designed Grand Breezey Masters trophy to event winner Lucky Salvador.

Mike McNulty, Country Director from Almond Breeze Australia & New Zealand said: “Congratulations to Lucky who demonstrated his skills last night – his dedication and aptitude shone through, taking away the title of Grand Breezey Master.”

“This year we expanded the competition, with baristas and latte artists coming from international waters. We appreciate how popular the café industry has become, and want to continue supporting the industry as well as delivering excellence in the non-­dairy category,” Mike added.

Lucky wins $1,000 for taking out the smackdown and a fully expenses paid trip to America in April to attend the Specialty Coffee Association America major event in Seattle.

Lucky has been a barista for over 10 years, he fell in love with coffee and latte art when he worked at his first café after graduating from University.

“This is an amazing achievement to win! I entered the competition to develop my skills but I couldn’t have done this without the support of all my wonderful customers – they drive me to become a better barista.” Lucky said plans are underway for the Breezey Masters to become a Global Barista series in 2018.

Thank you to all the cafés and coffee roasters that hosted Breezey Masters events this year: QLD – Di Bella Coffee SA – Rio Coffee VIC – Roasting Warehouse NSW – Bare Witness Café WA – Di Bella Coffee Dispatch ACT – Greenhouse Café New Zealand – Coffee Lab

About Almond Breeze Almond Breeze is a leading international brand of almond milk. It is a delicious low-­fat milk alternative made from almonds, a natural super-­‐ food, and it is completely free from diary, eggs, lactose, casein, peanuts and gluten.

The unique formula in Almond Breeze comes from Blue Diamond, The Almond People, who

have over 100 years’ experience in growing and harvesting the world’s finest almonds.

After a decade of success in North America, Almond Breeze launched in Australia in April 2012. It is produced locally with manufacturing and production facilities at Taren Point, Sydney.

Almond Breeze is suitable for anyone looking to live a healthier lifestyle. For more information, visit: www.almondbreeze.com.au

62. UTZ

Better TOGETHER COLLABORATION IS THE WAY TO MAKING SUSTAINABLE FARMING THE NORM

UTZ FOUNDERS WERE INSPIRED BY THEIR VISION OF A TIME WHEN SUSTAINABLE COFFEE WOULD BE AVAILABLE TO A GLOBAL MARKET AND THE POSITIVE IMPACT OF SUSTAINABLE FARMING PRACTICES WOULD BE FELT WORLDWIDE.

63.

T

CELEBRATING 15 YEARS OF UTZ - REFLECTIONS AND THOUGHTS OF UTZ’S EXECUTIVE DIRECTOR HAN DE GROOT

oday you can visit any supermarket and find numerous products carrying a sustainability label. It is easy to forget that certification is a relatively new phenomenon. The first sustainability labels started to appear 30 years ago on products such as coffee and bananas but it is only in the last decade that sustainability standards have become common in mainstream markets.

In 1997 Nick Bocklandt, a Belgian-Guatemalan coffee grower and Ward de Groote, a Dutch coffee roaster, were brought together by their shared vision for a new certification for coffee.

They saw a way to have more impact and the result of their collaboration is UTZ, which recently celebrated its 15 year anniversary.

UTZ is now the largest certification program for coffee and cocoa, as well as having significant programs for tea, rooibos and hazelnuts. UTZ certified crops are grown on more than 2.7 million hectares of land, over 1.2 million farmers and workers work on UTZ farms in 41 countries. In 2016, companies sourced enough coffee and cocoa to make 15 billion bars of chocolate and 38 billion cups of coffee.

UTZ founders were inspired by their vision of a time when sustainable coffee would be available to a global market and the positive impact of sustainable farming practices would be felt worldwide. By founding UTZ they helped bring us much closer to that goal.

Yet there is still so much more to do. Climate

change, low wages, gender inequality – these are all big problems that we are far from solving.

Too many of the world’s farmers and workers struggle to earn a living. Many are already feeling the effects of higher temperatures and erratic rainfall. Women still face systematic exclusion and discrimination. These issues also pose a real threat to the future supply of ingredients like cocoa, coffee and tea.

More worryingly, and perhaps in part because of the progress we’ve made, we risk becoming complacent. A recent report from The Economist Intelligence Unit, “No more excuses – responsible supply chains in a globalised world“, found that four in five respondent companies described their firms as having responsible supply chains, yet only under a quarter were actually addressing key issues such as climate change or child labor. In fact, 30% had actually decreased their focus on supply chain responsibility over the last five years.

We need to see more commitment from businesses, not less. After all, brands stand to gain from embracing sustainable sourcing. Recent research by Nielsen, for example, compared more than 1,300 brands across 13 markets. They found that brands with a demonstrated commitment to sustainability saw more than 4% sales growth, while those without grew less than 1%. Their research suggests that trust in a company or brand is the greatest single purchase driver for consumers, and a commitment to sustainability is increasingly how you can earn that trust.

Furthermore, a 2017 report by Aidenvironment, which analyzed 40 previous independent research studies, surveying over a hundred business leaders across four sectors, found a range of business benefits from certification – from improved market access, profitability and production to enhanced reputation and reduced risk for certified businesses.

Yet of course, it is not up to businesses alone.

What is evident is that the gains we have made over the last 15 years are thanks in large part to collaboration. The progress towards more sustainable production comes from farmers, traders, industry, NGOs and governments working together to bring about change. If we are to go further, this collaboration matters now even more than ever.

That’s why UTZ recently announced its intention to merge with the Rainforest Alliance.

The new organization will create a single global certification standard that will simplify certification for farmers and empower companies to build more responsible supply chains, more efficiently. This is an exciting development giving us a greater reach and a stronger voice in the fight against climate change, deforestation and rural poverty. I believe that our latest collaboration will bring us even closer to our goal to making sustainable farming the norm and I invite you to join us on this journey.

64. BY SHAE MACNAMARA

Expat

ROASTERS EXPAT Roasters is coming up to its first anniversary and it goes without saying, building a business in Indonesia is one of the most challenging yet rewarding things I have done.

After spending the last 17 years working in the Australian coffee industry, going over to Indonesia has been an eye opener as to how advanced Australia is in the coffee industry yet how much Indonesia and Asia as a whole is catching up.

When moving to Indonesia I looked at three things, the growth and uptake in coffee consumption in Asia, the growth in specialty coffee and espresso coffee in Indonesia, and where I thought I would make the most impact.

I believe there is still a lot that Asia can take from what’s happening in the Australian market but

these farms are as little as 40kms away from our roastery. The movement around crop to cup is as real as it’s ever been and having a roasting business at origin allows just this.

For a roaster, one of the big differences I have found here is that when you ask a barista ‘what coffee do you use in your cafe?' their response is immediately the origins of what makes up the blend, yet when a barista is asked in Australia, the response is the name of the roaster/brand of coffee. It is a different way of looking at it but I believe the focus for most coffee professionals in Indonesia has been around origin and not brand, but the difference in quality from one roaster to the next is huge and both the origin and who roasts it are equally as important.

Local baristas are generally passionate and

the market and reduce our impact on the environment, Aidan Broderick and myself decided that other than supporting local communities by purchasing green coffee from them, we looked and worked with farmers in ways of refining natural and honey processed coffee and also using a dry fermentation, which we found is adding body to Bali's traditionally light and acidic washed coffee. The goal is to produce specialty coffee whilst being conscious of our carbon footprint and use of water.

Through the process of setting up our business and roastery I met Aidan who joined our team as our head roaster late last year. Aidan shares the same visions and goals as we do for the Indonesian Community and coffee culture and comes with years of extensive experience across

I think it won't be long before Indonesia and other parts of Asia are viewed as leaders in our industry.

It goes without saying that one of the best parts of doing business in Bali is the possibility to visit the farms on a daily basis if I wanted to.

A large part of our beans come from Bali and

willing to learn and as well as assisting this at EXPAT we also want to work with other roasters and coffee professionals alike to educate each other, and build the knowledge of young roasters who want one day to be the next roasting superstar.

When looking at how we can best support

Australia and Asia. With access to programs such as Cropster this allows us to have a focus on data logging and assists our quality control programs.

"Roasting is a process of repetition that helps us understand the incredible complexity of flavours, and the amount of effort and variables that go into a single cup of coffee. You'll never

65.

find two crops that are the same, you'll never find roasting machinery that is exactly the same, thus you'll never find two roasts that are the same. We balance and navigate our way through constant changes, looking for the elusive concept of consistency." said Aidan.

Roasting our own coffee allows us to assess the local market as well as the global specialty scene and move with the changes we see when necessary. The cafes that we partner with have trust in our ability to keep consistency while also moving with market changes. As a boutique roaster we are lucky we can adjust to cultural differences and market changes that other brands and imported coffee could not do.

Aside from our focus on development in roasting our beans, education is at the forefront of what we do and something I am extremely passionate about. I have come to learn that when supplying coffee to clients, not only does the coffee have to be at a high standard but the need for education is greater than ever.

A large part of my plan with Expat is to

immerse myself in the excitement and growth the Indonesian coffee market is undertaking.

I believe the passion shown from the baristas and roasters will drive the Indonesian coffee market to be one of the best in the world. ____________________________

About the Author Shae Macnamara Founder and Head Barista T +62 361 738 454 W expatroasters.com

PORT WHAT SHAPES YOUR INDUSTRY RE ~ 2017 ~

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WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general.

In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements.

Now in our 6th year Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide.

KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, sales managers

Enquiries

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and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few.

Available as a summary or a full and comprehensive report.

Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel.

Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, café trends and support material for your business to include into your planning and brand development.

For further information or to purchase these important reports contact David Parnham on david@cafeculture.com

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68. BY GABRIELLE QUINN

New to

COFFEE? TIPS FROM S I LV E R C H E F

HERE’S WHAT SEPARATES THE GOOD FROM THE BAD.

I

ntroducing coffee to your establishment might be the best business decision you ever make, but take the time to understand and perfect it as one bad coffee could be all that stands between

you and a regular customer.

And when it comes to coffee machines, there’s

Make sure you share your findings with your

more to the water you use than you might think!

customers, too – it makes you look good, and

You need to know the mineral content in the

makes them feel involved.

water you use in the machine. The heat that combines the coffee and the water will eventually extract the coffee flavour.

BURNT COFFEE IS OBVIOUS The biggest no-no in the world of coffee is a

Founder of online hospitality support hub

So, to get a decent coffee, there must be a

burnt shot. There are three factors that will lead to

Profitable Hospitality, Ken Burgin stressed that

high mineral content in the water. If the water is

a burnt coffee: time, grind, and water temperature.

venues introducing coffee should operate under

distilled, or has had the minerals removed (called

the mentality of measure twice and cut once

‘softening’) the coffee extraction will be weak.

because the reputation for bad coffee is hard to lose.

“Be sure to utilise the resources already available to you and engage your roaster and machine brand to get as much advice as possible for creating the perfect cup of coffee,” Mr Burgin said.

“Also, make sure you’re investing in proper barista training before diving into the world of coffee – that way, as soon as coffee is on offer to your customers you’re confident your reputation is starting from a good place.

“It may seem silly and a bit obvious, but it’s important to know good coffee from the bad and

The ideal mineral content in your water should

boiling water through the coffee for too long, and

with your machine supplier on what they would

it will come out tasting bitter. The general rule of

recommend in regards to tap or bottled water, as it

thumb is that a 30ml ‘single’ shot should pour no

will depend on your region.

more than 30 seconds.

SPECIALITY ROASTERS WILL DELIVER UNIQUE FLAVOURS As we all understand, anything in bulk is not a

GRIND The finer the grind, the easier it is for the flavours to be drawn out by the boiling water.

good thing! Producing large quantities of any food or beverage product will result in a standardised flavour – which is important for the big brands, but not great for flavour integrity.

If you can, opt for smaller, boutique roasters and short runs. Many coffee shops these days have an

on as at the end of day, knowledge is the greatest

interchangeable ‘coffee bean of the week’ that

tool,” said Mr Burgin.

they will then replace once finished. It’s a great

help you identify the good coffee from the bad.

A quick shot is a flavoursome shot: run the

be around 150-200 parts per million. Check

learn to identify the problems you are tasting early

To get you started, Ken shares his top tips to

TIME

way to keep your customers interested, and to showcase different flavours.

It will also help to educate yourself and your

WATER TEMPERATURE Did you know that water above 96 degrees celsius will actually burn the coffee? If you are pouring a short or long black, make sure you check the temperature first.

YOU MUST KEEP YOUR SUPPLY FRESH While it may seem like the coffee beans sit around for months and months in a cafe, the

BAD WATER = BAD COFFEE

barista team on the amazing array of flavours and

general shelf life (once opened) is only around a

The shot of coffee you produce is 90% water.

nuances that varying coffee roasters can bring.

week. Officially, coffee beans can last up to nine

“

BE SURE TO UTILISE THE RESOURCES ALREADY AVAILABLE TO YOU AND ENGAGE YOUR ROASTER AND MACHINE BRAND TO GET AS MUCH ADVICE AS POSSIBLE FOR CREATING THE PERFECT CUP OF COFFEE

”

months before being considered ‘expired’, but coffee aficionados will all agree that the fresher the beans, the better the coffee.

Always store your beans in a cool, dark place (but not the fridge), far from outside vibrations (such as heavy traffic, or music systems) and keep track of the delivery and open dates on the bags or boxes.

CHOOSE A HIGH QUALITY MILK In this day and age you need to be across the best brands for other types of milk. That includes soy, almond, coconut, and other lactose free or vegan varieties.

When it comes to your standard low-fat or fullfat cow’s milk, there are major flavour differences between the various brands, too.

MAKING SURE YOUR MACHINE IS CLEAN Simply put, a clean machine will live longer, and create better coffee. Over time, oils from the coffee grounds will build up in the various parts of your machine, such as in the filter and around the nozzles.

Although they might seem tiny, these oils will alter the flavour of your pour, creating bitter and burnt tasting coffee. ............................................................................

For all the best support and advice for your hospitality venture, visit Profitable Hospitality at www.profitablehospitality.com.au today.

70. BY GABRIELLE QUINN

top 10

Hospitality

TRENDS THIS YEAR

SILVER CHEF’S ANNUAL HOSPITALITY INDUSTRY SUCCESS INDEX REPORT (HISI) RETURNS, THIS YEAR SPLIT INTO FIVE SECTIONS GIVING A DETAILED CRITICAL ANALYSIS OF AUSTRALIA’S HOSPITALITY INDUSTRY.

T

he first report, Cafés and Restaurants takes a deep dive into our national café and restaurant market revealing major trends from the past 12 months.

Through engagement of up to 250 respondents, Silver Chef has surveyed a cross section of local business owners about their experiences, challenges and opportunities to reveal the top ten hospitality trends this year.

1. Nutella Need we say more? It’s everywhere and it’s not going anywhere. The love of Nutella has only grown over the past 12 months as the industry continues to embrace this chocolate treat, and use their creative flairs to discover new innovations. From cakes and brownies to chocolate toasted sandwiches, consumers are obsessed.

2. Gin This year has seen major growth in the popularity of gin. With gin dedicated bars popping up all over the country, gin is now the drink du jour for hipsters and educated drinkers.

The revival has seen a major outburst in craft gin distilleries and it has now been branded the ‘vodka for adults’.

3. Burgers Burgers continue to dominate the Australian food scene and maintain their position as the ‘ultimate cheat meal’ as the antithesis to the ‘superfood era’. This might be credited to their ability to photograph well and provide mouthwatering imagery for social media channels. As the offering of US-style burger joints only grows and restaurants continue to jump on the trend, supply and demand continue to increase.

4. Delivery Apps The past year has seen a 17% increase in restaurants and cafés listed on delivery apps.

Convenient meals are big business and delivery apps such as Deliveroo, Uber Eats and Foodora are fuelling that fire. Rather than going to a grocery store to buy dinner ingredients or grabbing a cheap takeaway, the ability to order restaurant meals from the comfort of your couch has quickly become a new tradition that is changing the way the restaurant industry operates. Businesses are extending hours,

changing menus and even going as far as changing location to fit into the right radar on apps. It’s important for restaurants to ensure they can handle the increased business and deliver the same standard of food to those at home and on site before jumping onto this worthwhile revenue stream so they keep their reputation intact.

5. Dietary Needs The wellness fad is here to stay and everyday Australians are adopting a plethora of dietary alternatives. 10% of the Australian population now identify as full-time vegetarians while veganism has continued to increase in popularity over the past few years.

Matcha, turmeric and tea varieties are the new go-to coffee alternatives. Offering an array of health benefits that caffeine alone cannot, these substitutes provide the ‘pick-me-up’ without the caffeine crash.

Milk alternatives have progressed from a bonus for customers, to ‘a must’ for restaurants and cafés. Consumers now demand plant-based alternatives to cow’s milk due to growing lactose intolerances as well as a rising resistance to the consumption of cow’s milk.

6. Social Media Reviews and recommendations are crucial to the success of a restaurant or café, so it comes as no surprise that social media has become a power house in the industry. Geotagging and targeted marketing give businesses access to a wide, yet relevant customer base.

Not to mention, #foodporn continues to be one of the most popular tags on social media as images of food and drinks provide mouthwatering content. The influence of ‘story telling’ and sharing gives great power to social media in this industry.

7. Local Produce 40.5% of cafés and coffee shops have said that customers would (or are already) pay more for sustainably sourced coffee and milk. In the same vain, local produce is popular amongst consumers as they like to know where their food is coming from. Consumers are also more aware of the conditions in which livestock is being raised as the industry moves towards favouring sustainability with 43% of surveyed businesses saying that interest in this area is growing and becoming a significant focus.

8. Wine 2017 has seen a rise in self-appointed sommeliers, as Australians become more educated and passionate about wine. Restaurants are facing more demanding customers who know the difference between selections and want regional flavours that complement the food.

nutrients and offers optimal health benefits.

For more tips, tricks, and actionable insights, download a copy of the Hospitality Industry Success Index (HISI) report at https://www. silverchef.com.au/resources/cafe-restaurantreport. .............................................................................

9. Weathering the storm This trend literally means ‘weathering the storm’. Research has shown that foodies are committed to getting a good bite and will go out, rain, hail or shine to get it. Nothing beats a good meal and apparently we will do just about anything to get it! This is testament to the high quality of restaurant and café offerings we have in Australia, and the customer loyalty within the industry. With 87.2% of restaurants being small to medium sized, Aussie’s continue to love their ‘local’.

10. Raw foods Similar to the dietary needs trend and the rise in vegan diets, raw foods and raw desserts are the newest fad. As consumers continue to look for ‘clean foods’, the rationale behind raw foods is based on the belief that it preserves their

About Silver Chef Since the company’s inception in 1986, Silver Chef has grown to become an ASXlisted company and helped more than 30,000 customers fulfil their hospitality dreams through flexible funding solutions. As the only specialist hospitality funder in Australia, Silver Chef’s flexible product offering allows franchisees to preserve their much needed cash flow and run their business the way they intended.

For more information on Silver Chef, please visit www.silverchef.com.au or call 1300 844 054 today.

“WATER IS THE MOTHER OF TEA, THE TEAPOT THE FATHER, AND FIRE ITS TEACHER”.

I WAS STRUCK BY THE APTNESS OF THIS METAPHOR AND FELT INSPIRED TO EXPLORE ITS MEANING.

Part 2 - The Teapot - The Father of Tea “Water is the mother of tea, the teapot the father, and fire its teacher”. I was struck by the aptness of this metaphor and felt inspired to explore its meaning. After great feedback from the last article in Café Culture on “Water the mother of Tea” it’s now time to explore the Father.

As the metaphor conveys, the teapot represents the strong, resilient and protective nature of the father, he is the protector and his purpose is to create a safe environment for the mother (water) and the tea (the child). Just as there are different kinds of mothers (water), there are different kinds of fathers (teapots) with each parent bringing different qualities to the tea table.

Every child is born unique, some need to see the world and dance in the streets to reach their complete expression, while others find comfort in enjoying a good book sitting in isolation. Just like tea, every variety needs a certain environment to blossom.

The spring harvest green teas with their soft delicate new tea shoots can be harvested fresh and almost dropped straight into warm water creating a refreshing beverage. These styles of teas need to be free with little restrictions of space, being able to explore and roam free. The open expanse of a delicate glass father (teapot) with thin restrictions (walls) allows the innocents, youth & sweetness to be expressed in the light amber green tea liquor.

As a spring harvest green tea needs to be

allowed space and light to express themselves, the tea leaves of an ancient tree (tea trees over 400 years old) from Pu-erh in the Yunnan Province, requires the wisdom and restrictions of a teapot like that of Yixing clay.

These tea leaves (Pu-erh) have been passed knowledge long since forgotten, and can take years to mature before being ready to be drunk.

Buried or stored they develop a deep complex range of tastes and a special wisdom. The father

withstanding the hottest teachers (fire). Protecting the mother and allowing the tea leaves to slowly unravel releasing their wisdom and complex range of flavours.

(teapot) required for these types of teas must be special, it is his job to protect these tea leaves so they can express their true form. The environment required must be closed off from the distractions of the world, a place where the tea leaves can be taught by the father, the mother and the teacher without distraction, here the 3 elements (water, earth & fire) close off the tea leaves from the world.

Where the Glass Father can be a bit more care free, the Clay Father has to be strict and maintain his strength. If he is damaged and cannot control the temperature of the fire, the mother’s embrace may scald the tea burning its delicate leaves and ruining its true expression. These are the Fathers (teapots) of great power and are sought after throughout the world by collectors, passed down through generations and it is not hard to find these fathers (teapots) reaching upward of $1 Million USD each at auction. Some of the teapots of the Yixing are fired at temperatures hot enough to melt glass making them strong and resultant to

who has seen Yixing’s wares can confirm that the making of teapots has long been a passionate undertaking. Ke Tao Chung (one of Yixing’s revered potters) said, “The art of purple-sand tea ware is used to express the feelings the craftsman has for the Earth, and then to transcend them, so that the people can feel the softness and freedom revealed in the Earth.”

Yixing artists forge captivating pieces from earth sourced from the local mountain ranges, Zhao Zuang, Hu Fu and Shao Mei Yao. These materials are known as purple-sand, or zisha; a kind of clay made up of quartz, isinglass, kaolinite, mica, iron, hematite, and various other trace elements.

The finished teapots are resilient and resistant to high temperatures; they are fired at up to 1800 degrees, and the isinglass and quartz come together to make a ‘double pore structure’. This can be seen under a microscope as deep chambers of pores between the inner and outer surfaces of the pot.

As well as the artistic formation of the teapots,

TEAPOT CRAFTING IS AN ART FORM The crafting of teapots is an ancient craft with relics of tea pots being found that are 3000 years old, and it is possible that nowhere takes this business more seriously than Yixing in to Jiangsu Province, China. Known as ‘Pottery City’, anyone

“A WELL-STOCKED TEA CUPBOARD IS AN ESSENTIAL PART OF MOST HAPPY HOMES, AND THE SAME GOES FOR A TRUSTED TEA SET THAT BRINGS OUT THE BEST IN OUR TEAS.”

it’s these pores that earn them their reputation; the pores soak up and retain the oils from the tea, absorbing the scents and essentially ‘seasoning’ the teapot. The teapots also lend a unique flavour to the tea they brew, much like a father passing on the lessons of his worldly experiences to his offspring.

EARTHLY COMPONENTS INFUSE SPIRIT INTO THE BREWS One of the imperative features of these carefully designed teapots is the space they provide for the tea leaves to unravel. The water (the mother) flows through this safe space within the parameters of the pot, protected by its strong resilient walls.

Within this space, the water is able to do its job of nurturing the tea leaves with no interference from the outside world wrapping her soft touch around the delicate leaves.

The teapot itself is representative of the earthly materials from which it was crafted, and the spirit of these contributes to the factors that make tea ceremonies special. In combination with the subtle artistic prowess exhibited in the teapots, relaxation and serenity are natural consequences.

A lot goes into these teapots, and they were not designed just to be admired from afar.

They are as robust, dependable and fit-forpurpose as they are attractive; their history and resulting integrity are fundamental parts of the quintessential tea ceremony, just as a father’s dependable strength and presence encourages

comfortable certainty in his offspring.

A worthy teapot is an interactive piece of art. You can explore its form, sensing both the strength and warmth it contains within its dimensions. Clinking a spoon against a teapot will return a resonance; feedback that gives an indication as to what it is made of. Likewise, when you question or challenge a father, you may receive a clear, resolute and educational response.

It is often the case that the longer the tea stays in the teapot’s protective domain, nestling in the temperate embrace of the water, the more flavoursome, full-bodied and enjoyable that tea will be. Just like parenting, brewing tea is something to be taken seriously; when the appropriate materials are selected and care and precision are applied, the result is a well-rounded, appealing cup.

MANY KINDS OF TEAPOT, MANY KINDS OF TEAS Just as there are many kinds of mothers out there, all bringing different character traits to the table to influence their offspring, there are many kinds of fathers. Each father has largely been moulded by the preferences of his ancestors and is likely to pass the flavours of his understanding down to his offspring. Similarly, today’s styles of teapot are diverse and cater for trends and habits alike, all around the world. Just as we have innumerable types of tea, we have a myriad of teapot styles, from the simple to the ornate.

A worldly father who has learned to face the

adversities of life with courage and conviction will be weathered and wholesome, just like the porous, seasoned teapots that the city of Yixing is famous for. It is even said that some of the city’s oldest teapots are so well seasoned that it is no longer necessary to put any tea inside them at all; the flavours of the multitude of teas that once settled in the pot will be passed on to the water, culminating in a unique and memorable melee.

True tea connoisseurs would never settle for that, though... and rightly so! There are so many delicious teas out there that it would be a travesty to miss out on the variety. A well-stocked tea cupboard is an essential part of most happy homes, and the same goes for a trusted tea set that brings out the best in our teas.

It is quite clear that most of us would be lost without our dependable, familiar teapots and our comforting cups of tea. So, as well as the fatherly influence that is the teapot, we should keep in mind that we will always need the nurturing essence of pure, clean water and the steady influence of the heat that helps to create our treasured daily brews.

Michael Kinahan mike@worldteachampionship.org elements tea company www.elementstea.com.au

74. BY ROXANNA CHAN INTERNATIONAL COFFEE WEEK

Direct

CONNECTIONS INTERNATIONAL COFFEE WEEK BRAZIL

Find more photos www.cafeculture.com

THE CONSUMER HAS BEEN TOLD FOR YEARS THAT COFFEE CREATES CONNECTIONS. WHO CAN FORGET THE WARM & FUZZY’S WE FELT FROM THE 30 SECOND AD CAMPAIGN OF GILLIAN AND ROY’S EVOLVING RELATIONSHIP DURING THE ‘90’S AS THEY HAD ‘REAL’ CONVERSATIONS OVER THEIR CUP OF NESCAFE BLEND 43.

Fast Forward 20 years and Nespresso are educating the consumer that there are more than just the ‘in the cup’ relationships by showing visibility to farmers such as Huberto.

In October I had the opportunity to see these connections first hand when Café Culture Magazine was among 50 International guests to be invited to attend the 11th year of Brazil International coffee week with an extended trip to Origin. Ecstatic for the experience and after an array of movies, doccos, a whole season of Big Little Lies and an interesting chat, I reached Belo Horizonte the capital city of the largest coffee producing state; Minas Gerais.

As the World’s largest coffee producing country with the support of governmental and non-governmental partners Brazil showcased their advanced infrastructure and their ability to

agribusiness, 45% food services, 18% industry To see first hand traceability from crop to cup, actives, 10% in retail) The expo was also host to humanised the process and was opportunistic ‘Coffee of the year - Brasil’ which had roasters in allowing us to have ‘real’ conversations, build and key industry people cupping and judging knowledge, discover the new and complete coffee along side producers, I think this was the business. It was undoubtedly more valuable than most valuable and trawling the internet for information, unique aspect to the calling and emailing through expo. different times zones or trying to use As a group of 50; whatsApp. (All the kids are doing it) “We have so many importers, roasters, I met a range of interesting regions, so many coffees, baristas, business people with Ambrose (Peter) Law of we want the world to owners and media Alchemy Roasters in Hong Kong – Q know we have many from all around the grader, WBC sensory judge, HKBC great flavours with world we were able head sensory and technical judge different kinds of to profile the top being my ‘go to’ guy. Peter really was farmers.” variety and quality open in explaining to me the depths coffee from 15 of production, Brazils general profile different regions and more importantly verbalise

respond to the growing global demands through a variety in program, with access to producers, exhibitors, workshops, cuppings, competitions, speaker sessions & optional origin trip. The 3 day expo was a hype of activity with aromas of chocolate nutty flavours in the air, exotic accents being exchanged and a little ½ Asian girl pacing up and down the isles making up the 17,000 people that passed through the doors. (59%

with an exclusive cupping session of the top 25 from 150 qualified finalists. One of the key emphasis of the expo presented by Priscilla of Sebrae at our induction, was to showcase Brazils variety in both coffees and regions, “we have so many regions, so many coffees, we want the world to know we have many great flavours with different kinds of farmers.”

the taste and flavours, from this experience my interest to build my sensory skills has grown. Peter also valued the opportunity to revisit the expo for the 2nd time and interact with fellow industry leaders.

Another exceptional person that expanded my coffee knowledge and who also appreciated the expo experience for its accelerated connections was Valentina Moksunova of Hummingbird

coffee in Moscow – Director General, Q Grader, founder of Roasters village program. As a specialty green bean importer & wholesaler Valentino realises the importance of investing in knowledge and education for her multi functional business, teaching her customers ‘how the coffee behaves in the cup’ knowing that the end result is dependant on the level of expertise throughout the process. Her objective to create a ‘taste menu rather than a country menu’ understands that countries can offer a wide range of taste and flavours and strives to deliver this to the final customer.

Continuing on from the 3 day expo we were broken up into small groups and allocated a region to visit.

With 11 others, I headed out on 1.5 hr chartered plane ride across beautiful terrain to the Cerrado region. Visiting producers of various scales including Gabriel Nunes - 1st place at 2017 Cup of Excellence, Pulped Natural category with 92 points - lot was a highlight for everyone. Bonded by drive, passion, fear of small planes, a bottle of Cachaça, running ‘free’ and a collab screen play; the trip was definitely unforgettable.

As a novice I am still building my knowledge through all the technical jargon and never expected

my experience to be so valuable. Overall what stood out was, coffee does create connections (not just on a Sunday morning with friends) and the most diverse ones when you have opportunity to interact directly.

To form interpersonal relationships is invaluable for both personal & professional growth, this is the fuel that creates momentum and carries through long after the event is over.

A huge Thank You to KJ, Mariana and their team from Café Editora, who organised, invited and hosted all of us and ensured everyone a quality experience.

See you in Brazil.

International coffee week 7-9 November 2018 Check the website for more details: semanainternacionaldocafe.com.br/en/

After bumping into Nolan Hirt of Proud Mary’s Coffee at International Coffee Week Brazil I asked him his top tips on how he is able to step out of the business and maximise his time away.

Tips on Travelling as a business owner 1. Ensure there is clarity around job descriptions & procedures and systems are in place.

2. Letting staff ‘have a go’ creating accountability and ownership.

3. Set up ‘out of office’ so people know you’re away.

4. Focus on being in the present moment.

5. Capture the energy of the trip through notes, photos and videos.

6. Dedicate time when returning home to share your experiences to fuel and keep everyone motivated and on the same page.

76. BY MEL SHARPE

ending hunger

with the

HUNGER PROJECT THE HUNGER PROJECT, BUSINESS CHICKS AND THEIR COLLABORATIVE FEBRUARY 2018 IMMERSION TRIP TO SENEGAL, AFRICA.

I

’ve professionally ‘grown up’ in the food industry, and I love it. I’ve been fortunate enough to work within a number of pockets of this industry and the attribute which tethers me to it, despite the literal blood, sweat and tears it demands of you daily, is the people. It is a community of hard workers who genuinely care and are full of passion and drive. What people in this industry can achieve through innovation, grit and determination is of a grand scale.

However, through all of the projects, the store openings and the operational manuals I’d felt this quiet scratching, which over a couple of years transformed into a deafening pounding. I wanted to give back and I wanted to contribute on a deeper level. I wanted to use the skills this industry had taught me over the years, without moving away from it completely, to help those who need it most. From all of the research I did this seemed a very tricky balance to achieve. Volunteering is surprisingly difficult and I wanted to be involved further than a donation, I needed to find a realistic way in which I could contribute.

Enter The Hunger Project, Business Chicks and their collaborative February 2018 immersion trip to Senegal, Africa.

The Hunger Project work with the poorest communities in the world, with the aim to end hunger by 2030 through empowering, educating and developing local women to build and lead their community towards sustainable growth. The Hunger Project believe the answer to ending hunger, is the hungry. Not only does

this methodology ensure the longevity of the work for that particular community, but it results in impactful cut through to the individual. This approach is personal and delivers immense benefit and satisfaction to the women of these villages.

They are empowered to be the driver in their lives, to create their own destinies and to then become leaders in their own community, helping others.

This immersion trip offers the opportunity to witness and support The Hunger Project’s work and partake in personal leadership development at the same time. Talk about win/win, I knew I had to go! I pressed send on my application and then sat nervously like a 13 year old awaiting a response from a boy she likes…eagerly. Luckily for me, The Hunger Project and Business Chicks move quickly, I was accepted.

In Africa, The Hunger project use an Epicentre Strategy whereby they create a physical hub central to a cluster of villages where communities are mobilised for action to meet their basic needs and set their four phase strategy and pathway to sustainable self reliance. Typical programs actioned in Epicentres consist of improved farming and food security, adult literacy and community education workshops, medical facilities and so much more.

The Epicentre also provides an ideal location for the community to meet and mingle, expanding their knowledge, providing support and sharing in their development.

On our journey we will visit 4 Epicentres in Senegal which are at different stages of their progress through the typical four phase lifecycle.

This innovative model which The Hunger Project have developed spoke volumes to me.

Like in any number of the businesses I’ve worked in, sustainable and scalable growth is key to long term success and positive change and development, as it is key to ending chronic persistent hunger. The work carried out by The Hunger Project is so much more than aid, this is not a bandaid solution, this is a developmental plan with an exit strategy.

To aid and solidify our personal development this immersion trip also has a strong leadership element, and this part starts before we even leave the country! As part of our commitment to the trip and to The Hunger Project, each Tripper pledges to raise $10,000 - all of which goes directly to The Hunger Project, we fund our own travel costs.

It’s a daunting task and it forces you to pull on all of your strengths whilst finding some courage and developing skills that perhaps don’t yet fit into the ‘strength’ category!

There’s some uncomfortable feeling as you push through, but I’ve got my eye firmly on the goal and envisaging how rewarding it will be when I arrive in Senegal, meet the incredible leaders running Epicentres, and witness first hand how this money contributes to changing peoples lives.

To raise the $10,000 I decided firstly to utilise my own strengths, and that of my business and very generous team by holding a large scale dinner party, A Feast for Hunger, at our Food Innovation Hub. I reached out to my network to sell tickets and thankfully there’s nothing this industry loves

more than a good get together! The dinner sold inevitably showcases the best in people, and out and I was blown away by the generosity of enjoying this part is really important. many companies and colleagues both in attending, The biggest learning I have taken so far is actually donating money and raffle prizes and volunteering to just relax a little bit and take some pressure off their time. myself. I was so nervous inviting people, asking for Fundraising is a really interesting process, contributions and telling them what I was doing. something I’d never done before, however Was I bothering them? Did they want me to stop something I’ve learn’t a lot from. Sales is certainly talking? Did I word that email perfectly? Did they not my forte so reaching out to my network and take it the right way? And you know what, they inviting them to the dinner felt uncomfortable, did. All of that anxiety was insular, there was it doesn’t matter how much you believe in what actually nothing external to make me feel that you’re offering, if you aren’t comfortable with way and the actual response was overwhelmingly asking people for things it’s going to require some supportive with people feeling really good about deep breaths! being involved and being able to contribute.

It’s also very Happily, I can report that I’ve interesting receiving not only achieved but surpassed people’s reactions, my $10,000 fundraising goal!

“VOLUNTEERING IS it’s completely It’s made me wonder and think SURPRISINGLY DIFFICULT unpredictable. People further about the barriers we put AND I WANTED TO BE INVOLVED FURTHER THAN you thought would in front of ourselves, and if we A DONATION, I NEEDED be the first in line remove them (and perhaps relax a TO FIND A REALISTIC don’t respond, and little) what we can achieve is likely WAY IN WHICH I COULD how much ‘follow limitless.

CONTRIBUTE.” up’ is too much? You I’m very excited to go to Senegal, need to remember and I’m also apprehensive. It’s that this event is not not New York or London where top of mind for them like it is for you and their everything is familiar and western and nonlevels of responsiveness doesn’t necessarily reflect confronting. I’m reaching way outside my comfort their level of interest, they’re running a business zone, I will witness the effects of extreme poverty too! Conversely, people who you thought were and feel a whole gamut of emotion. It’s going to long shots surprise you with their prompt replies significantly challenge me and change me. I’m and generosity. It’s actually a lovely process which nervously eager to discover who I’ll be when I get

back and how my outlook and mindset will change from this experience, but this is a good thing. Like a business, like a community and like an Epicentre we all need to evolve, grow and develop. I’ll be writing about my experience when I return home, the learnings, the highlights and the stores. I can’t wait to share it with you.

There is beautiful synergy between The Hunger Project’s philosophy of ‘the hungry being the answer to ending hunger’ and our role in the food industry. When you boil all of our respective roles and businesses right down to the core, we are here to feed people. Our livelihood and daily focus is centred around the distribution and sale of food and it’s difficult to truly comprehend the struggles individuals and communities go through to get just one meal. It feels amazing that through this connection we can come together and have such impact feeding people who really need it.

To donate to THP through the fundraising page, visit join.thp.org.au/fundraisers/melsharpe/ bcsenegal, you can also visit the THP Australia’s website to find more information at thp.org.au/ Contact: +61 (0)437111187 mel@foodassociates.com.au

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79.

THE ORIGINAL TAMPER

THE ORIGINAL REG BARBER

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ORIGIN

80. BY ROB MCDONALD ZEST

F

V LA

OUR

CREA

TI

FEATURE

ON

IN PNG

turns to

GOLDEN BEAN S U C C E S S

l

Me

01

Go d

7

ampion Ch

d al W in n e

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ROB MCDONALD TALKS ABOUT ZEST’S PROJECT RAGGIANA AND THE MAKING OF MICRO-LOTS AT THE SIGRI ESTATE USING LOW-OXYGEN FERMENTATION.

S

itting amongst the anticipative crowd we listened attentively as the medal winners of the 2017 Golden Bean Awards were

tier specialty drinking experience and be a first

sensory team will hold a cupping of PNG samples,

step in a change of approach and thinking to

which reveal rare yet jaw-dropping flavours, such

fermentation and coffee quality in PNG. We were

as jellybean-like sweetness, and a unique sparkling

ceremoniously announced. You see, of all the

very lucky to have the generous support of the

acidity. It was the lure of these tasting experiences

coffees we submitted, our Project Raggiana Lot 1

team from Carpenters Products for the project and

that planted the initial seed in our minds to venture

was a very special batch of coffee for us.

all experiments were conducted at the wet mill of

to the remote highlands of PNG and explore the

the renowned Sigri Estate.

flavour possibilities.

The reason being, the Project Ragianna coffee was not a lot purchased and roasted as per

Fermentation, within this context, is the process

Despite PNG’s close proximity to Australia, the

usual. Project Raggiana coffee is the product of

in which a sticky, sugary layer of mesocarp,

overarching reason the country has remained

an innovative fermentation project designed to

called mucilage is removed from the coffee seed

relatively unexplored in terms of specialty micro-

discover the full potential of flavour possibilities

before it is dried. It is also the process in which

lots is because the Papua New Guinean people

from the pacific island of Papua New Guinea.

microorganisms, mainly bacteria and yeasts,

have a strong culture of tribal warfare, which

consume sugars and produce organic acids, carbon

can create a security risk for foreign travellers.

dioxide and ethanol.

During our visit we didn’t encounter any negative

Myself and the team at Zest had designed and shepherded this particular coffee from the faraway Sigri Estate of the Wahgi Valley right to the cups of Australia’s most discerning specialty coffee judges.

And as we bit our lips and wrung our hands, the

The exciting part of the experiment was

or dangerous situations, but we did make a very

seeing with our own eyes and tasting with our

active effort not to be in the wrong place at the

own palates just how large of an influence you

wrong time.

announcer’s voice suddenly became music to our

have over the final flavour of the coffee simply

The aim of our fermentation experiment and

ears…Project Raggiana Lot 1 had scooped not just

by controlling and designing the fermentation

the Project Raggiana micro-lots was not only to

one but two medals! A silver for filter and a bronze

environment. To this day, PNG is relatively

produce coffee from carefully selected, ripe Typica

for espresso!

unexplored in terms of producing small lots

cherry, but to push the boundaries and really

of specifically processed coffee, which is quite

understand the impact of controlled, low-oxygen

achievement that came with such recognition

remarkable because PNG has some of the most

fermentation on the coffee flavour profile.

of those particular beans! Reflecting the journey

environmentally ideal coffee growing conditions on

of the coffee – from the historic plantations, the

the planet.

You can now imagine the unique sense of

hardworking growers and pickers, our extensive

Historically, much of PNGs original coffee farms

By boundaries, I’m talking about time spent fermenting as well as the degree of pH (potential of hydrogen) reached before washing the coffee

research and experimentation, right through to the

were planted with the seeds of the world-famous

and ending the fermentation. Basically, we wanted

final award-winning roast in our humble Berwick

Jamaica Blue Mountain Typica. This variety remains

to determine how long and how low the pH could

roastery. This was a sweet success that rounded off

the dominant coffee grown by small holders and

go before things went sour.

a very long journey for the team at Zest.

plantations throughout the PNG Highlands.

The fermentation experiment aimed to uncover the potential of PNG coffee to produce a top-

However, the biggest attraction I have with PNG coffee, is its flavours. Every now and then, our

In planning the experiment, we consulted coffee fermentation experts in both Colombian and Brazil, and learned that a low-oxygen environment would

ORIGIN

slow the metabolite rate of fermentation and allow

for 65 hours and boasts a flavour profile of

more scope for flavour creation. We also learned

lavender, apple, cherry and concentrated tropical

that a low oxygen environment enables a desired

fruit juice.

microbial community to become dominant. This

Coffee wasn’t the only thing we produced in

dominant community has a strong correlation with

PNG. We also captured an enduring cinematic

great tasting, fruity cups with a high lactic acidity.

memory of the whole journey. We came

Our fermentation protocol was to monitor

home with a dynamic cinematic short film

the pH, Brix sugar content, and temperature of

documenting the journey. Andrew Northover of

each of the fermentations three to four times a

The View From Here is one amazingly talented

day. From this information, we could map the

videographer who also braved the wilds of

metabolic rate and better understand the different

PNG to produce Project Raggiana – The Film.

stages of the fermentation as well as correlate

Satisfying our resolve to share every wonderful

our tasting experience with different lots and

aspect of specialty coffee with coffee lovers the

finally, hypothesise the causal flavour impacts of

world over, this short film is accessible to anyone

fermenting for longer times or to different levels

and everyone.

of pH. For the fermentations we used sealable, food

And of course, the awards, they were the icing on the cake. Project Raggiana Lot 1, was awarded

grade plastic rainwater tanks. Once a lot was

a silver medal in the filter category and a bronze

complete, we either transferred the coffee directly

for espresso. There is no better outcome for myself

to the raised beds to dry as a quasi-honey process,

and the team at Zest than to have our efforts

or washed the coffee before taking it to the drying

realised and recognised through the Golden Bean

beds, which is the norm for PNG.

platform.

From the most recent harvest, we produced

We will be presenting our Project Raggiana Lots

six Raggiana micro-lots in total. The element that

in a tasting experience at MICE next year, in the

distinguishes the six lots is the fermentation times

meantime you can read all about the journey and

of which the lots are named. The times range

watch the film at www.zestcoffee.com.au/project-

between 60 and 100 hours and, to our great

raggiana

surprise, each lot is distinctly unique and presents with flavours showing little or no continuity to the taste of other lots.

Lot 1, which was the lot we entered in the Golden Bean roasting competition, was fermented

This article was written by Zest’s Creative Director, Rob McDonald.

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83. BY ANNE COOPER

PIMPIN’ Profiles or is it?

PIMPIN’AIN’T EASY

SO. YOU’VE READ THE BOOKS, THE WEBSITES, TRIED TO FOLLOW THE INFORMATION & EXAMPLE PROFILES PRESENTED, & YOU STILL CAN’T PRODUCE THE RESULTS YOU’RE AFTER!

H

aving the awesome opportunity to regularly visit roasters & be on a different roasting machine pretty much every second day of the week, I get to see how this information translates – or not – into all the different roasting systems.

The biggest thing I see is that, no matter what you do research wise & whichever profiles you try to copy/follow, if you don’t truly understand the green beans you are roasting & how your individual roasting system/ machine ‘cooks’/’roasts’ then you will never get the flavour results you are after. .

PIMPIN’

84.

Profiles

And, believe me, I have seen some astonishing techniques/approaches being used as a result of roasters misunderstanding or not taking the time to understand everything about their green beans & their roasting machine!

The hard thing about trying to write about roasting is that often the research is done/ developed on a different roasting machine to yours, hence why it is often hard to translate the information suggested to your individual system/ machine.

As you can see in the graphs here - we have a Loring (Hot Air Convection) vs Probat (Conduction & Convection).

flavours they’re after for their customers (& themselves!).

To unlock these flavours, I then focus on achieving a key ‘event/checkpoint’ at a certain time, thus forcing me to drive the specific roasting systems’ burners accordingly in line with feedback from a particular bean, batch size etc. - which can be translated across all/any roasting systems.

When getting to know a new/unfamiliar roasting system I ALWAYS manually record first as it allows me to step back with a track record of when the key event checkpoints occurred in the roast, as well as connect with the momentum of the roast – RoR & RoC. The RoR & RoC is

So then, when ‘Pimped’, what are these ‘Magic Moments’ or Event checkpoints we need to focus on & what effect will they have on the overall flavour that we’re after?

2 different looking profiles of the same 5kg batch size of coffee, roasted for espresso, where each machine has vastly different thermodynamic properties & temperature probe read outs.

However, the roasts between these systems can taste similar if some key event checkpoints are achieved in a similar timeframe!

Hence, this is where Pimpin’ Profiles comes into play. In previous articles - Beyond the Cooling Tray, Heat Transfer & the Anatomy of a Profile - we touched on most things to think about in order to achieve a successful roast.

Now we’re going to take a further look at & explore the thinking behind Pimpin’ Profiles where, by analyzing & manipulating the key events/checkpoints throughout the roast in line with the momentum of RoR (Rate of Rise) & RoC (Rate of Change) – degrees per minute - going into & post first crack combined with the overall parameters for the specific roast level you are wanting to achieve for a particular coffee, you can achieve a successful roast across any roasting system.

As roasters, we are in the Business of Flavour & the ENTIRE roast profile is a form of development – not just after first crack as many have thought! The second you drop your beans into the roaster, the ‘Development’ of that bean has begun!

Knowing how to unlock a specific coffee (& individual roasting system/machine) is the biggest challenge all roasters face in their day to day roasting - as well as knowing/recognizing what

like your ‘speedo’. RoR/RoC is the one thing that significantly governs and helps with decisions on how to apply your heat and adjust your burners along the way based on how fast or slow you are going (or want to go) in a particular section of the roast, also in response to where you want an event/checkpoint to occur & how you are best wanting to express a particular coffee’s flavour.

There is so much value in seeing a history of your events/checkpoints & RoR/RoC on your manual profile which will then significantly help with better management of your data logger system (ie: Cropster) as well as decisions for future roasts.

Roast Profiles are also highly influenced by PROBES!!!! Probes are the feedback we rely upon to make very important roasting decisions.

There are so many different probes out there (3mm vs 6mm thick, grounded or ungrounded, J vs K) & in different positions – ideal is in the bottom of the bulk mass of where your beans are gathering in response to the direction your drum is spinning.

Because of these probe differences, I then just assign the probe read out as an event checkpoint occurs on that individual roasting system & just use it as a guide. Eg: on some roasters FC happens at 175 or 185 or 205! Knowing where FC occurs can really help in planning your roast for when & where event checkpoints should occur & how far apart they should occur as well.

EVENT

Checkpoints These event checkpoints are the more measurable elements & they make up the backbone of the Roast Profile: • Charge Temp – starting temperature • Turning Point – point of equilibrium between the beans & the probe • Timing of Colour changes – Green to Yellow, Yellow to Bread, Bread to First Crack • Time & Temp of First Crack • Timing of First Crack to End Roast Time – Development Ratio I then divide the Roast Profile into 3 key Flavour sections: 1. Prep – setting the base for the overall momentum of the roast: 0-6min.

2. Maillard - Body & Sweetness: Min. 2 minutes between Yellow to Bread 3. Acids & overall end flavour: Short or Long time after FC to achieve a desired end flavour

PIMPIN’ Profiles

So when ‘Pimped or manipulated’, spending a certain amount of time with a certain amount of momentum RoR/RoC in a certain section of the Roast Profile, I can then see where a particular flavour is coming from – refer to picture above.

(This picture can also be found on my website www.eqmr.com.au on the articles page)

How do we know it’s right?

From tasting the results – Taste is King!!

- & based on achieving various events/ checkpoints in line with colour change using time & RoR/RoC as a way to quantify this.

In order to improve you must also experiment!

A great exercise & way to explore roast profiles and approaches is to use the same ‘profile routine’ with different coffees & you will then see the feedback in each section of the profile as the individual properties of the coffees react accordingly – great to do on a sample roaster or small size roaster.

In particular, you will confirm that Moisture content is valuable for confirming how much energy you need to start a roast with & Density is relevant for knowing how much energy

a bean needs (or doesn’t need) to progress through first crack.

Low moisture = less energy required High moisture = more energy required Density is then relevant to use at First crack – a hard bean (above 70kg/hL) needs heat through first crack & a soft bean (below 70kg/hL) requires less heat.

For example if you find your RoR/RoC constantly crashing at First Crack on a hard bean it is most likely because you have taken away heat when you should not have. That crash is a sign that that hard, dense bean still needs help to progress through first crack.

If you have never bothered to look at the events/checkpoints/colour change in your roasts then, along with your Rate of Rise (RoR) & Rate of Change (RoC), I definitely encourage you to respond to this vital feedback from the beans you are roasting!

So then, when ‘Pimpin’, we can ultimately express the Flavour Profile of a coffee. Roasting is very much a craft that takes time. Once you learn how to evolve your senses & follow & trust the progression/timing of the events/checkpoints of a roast profile - which is what I live, swear & die by with my roasting, especially with unfamiliar

roasting equipment & new green beans – then you will achieve roasting success!!

So now you know my secret!!!

Pimpin’ IS Easy!

Hope you all enjoyed some sweet success at The Golden Bean & Happy Pimpin’!!

Also, look out for the exciting EQMR Firestarter workshops next year to be held 2 days before MICE 2018 in collaboration with Rob Hoos!!

Anne has over 25yrs experience in the coffee industry, having spent the last 10yrs roasting in both Australia & the USA at all levels from commercial to specialty.

Anne is a Certified Q Grader, Member of the SCA Roasters Guild Executive Council, Head Judge & twice winner of The Golden Bean. Now, with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant to help Pimp their Profiles or attend the Awesome Monthly Roasting Course. Email: aabflav@gmail.com Website: www.eqmr.com.au

86. BY CHRISTINE COTTRELL

HOW CAFFEINE KEEPS US AWAKE

T

LIFTING

THE LID on

decaf M

y earliest memories of ‘decaf’, dating from somewhere in the 1980s, were of pre-ground coffee scooped from a jar into the filter basket. It was usually kept under the bench, possibly there for months. You can just imagine the aroma when you lifted the lid and what an espresso made from such coffee tasted like! Those were the days, when having a second grinder in a cafe was highly unlikely. They were also the days when decaffeination processes that used chemicals such as Methylene Chloride and Ethyl Acetate received bad press over concerns of chemical residue left in our bodies.

One of these chemicals, Methylene Chloride, hailed as an ozone disruptor, also fed concerns over the growing hole in the ozone layer and the effect on global warming. The reputation of decaf was not good back then.

It’s also worth mentioning here that among some of today’s baristas and roasters, there’s a certain snobbery attached to decaf – with slogans such as ‘death before decaf’ and ‘coffee without caffeine isn’t coffee’. This is supporting the stigma of decaf and making customers wary.

Fortunately, there’s more awareness now of other, chemical-free, decaffeination processes, the Swiss Water Process and the Mexican Mountain Water Process for example, that use just water to remove 99.9% of the caffeine. There’s another method that uses supercritical carbon dioxide to decaffeinate coffee, and yet another known as the Natural Decaffeination Method, using ethyl acetate, that’s claimed to be natural as it’s made from a combination of sugar cane molasses and acetic acid, found in vinegar.

Industry practices have come a long way, and now it’s not unusual to find several grinders in a cafe with one dedicated to decaf. However, many cafe owners have told me that water-processed

he main health issue with caffeine stems from caffeine’s ability to interfere with a good night’s sleep. How it happens is very simple. Caffeine is similar to adenosine, a naturally occurring brain transmitter that makes us drowsy and drift into sleep. Caffeine can bind to the same receptors in the brain as adenosine, thereby blocking the effect of adenosine and keeping us alert and awake.

decaf is expensive and they don’t get enough requests for decaf beverages to warrant buying decaffeinated beans and dedicating a grinder to them. I’m told however, by reliable sources that the difference between the cost of regular specialty beans and water-processed beans is just a few dollars per kg. Add to that, statistics indicate that the number of customers drinking decaf is increasing by a few percent each year.

John Russell Storey from Cofi-Com referred me to the ‘Food Industry Foresight Away from Home Report 2015’, stating that 5% of coffee drinkers drank decaf in 2012, 6% in 2014, with the number jumping to 9% in 2015.

After talking with several roasters and green bean suppliers, I’m told that decaffeinated coffee should taste just as good as the caffeinated version of the same bean – depending on the decaffeination process used and how well it’s roasted. Anne Cooper of Equilibrium Coffee Roasters explains ‘with the technology of the Swiss Water Process, all you’re taking out is the caffeine; you’re not taking out any of the origin qualities.’ Another practice that Anne is keen to expose, is of roasters choosing their decaf beans for the first roast of the day to warm up their roasters. Anne said ‘There needs to be a call out to roasters to stop using decaf beans to warm up their roasters and offer them the same respect as they do their other beans.’

There’s also a group of customers who would love to drink caffeine-free coffee that tastes as good as regular coffee – for health related reasons. While research indicates that caffeine has considerable health benefits, this isn’t always the case for particular individuals. While I could not find a report to back this up, it’s often stated that approximately 10% of the population reports a jittery feeling after consuming caffeine. For

some, it keeps them awake at night, especially if consumed in the afternoon and evening. For those with adrenal issues, it may raise their blood pressure; give them anxiety or heart palpitations.

Some say it shouldn’t be consumed during pregnancy or when breast-feeding. Add to that, many medications and some diseases have interactions with caffeine. For these customers, caffeine-free coffee is the only sensible option.

There is also a growing number of consumers who are concerned about their health and the environment. They’re choosing cafes that serve seasonal, locally produced wholefoods that are nutritious and often organic. While they happily drink coffee, they’re also concerned about the amount of caffeine they’re consuming. The National Coffee Association’s 2017 Coffee Drinking Trends report, reveals that a surprising 68% of consumers in the USA are concerned about how much caffeine they consume. The report went on to say that such concerns result in trends. And trends in the cafe industry are known to spread quickly and be far reaching.

A

100% chemical-free water decaffeination process was pioneered in the 1930s in Switzerland, ultimately resulting in the trademarked Swiss Water Process.

It uses water only to remove the caffeine. Other similar processes have followed. To be labelled decaffeinated, 97% of the original caffeine has to be removed.

DISCOVERY OF CAFFEINE AND DECAFFEINATION

B

e it fact or fiction, it’s often cited in the history books that William Harvey, the physician who discovered the human circulatory system in the 17th century, was aided in his research by the feeling of something pumping through his veins and keeping him awake after drinking coffee. Caffeine as such had not yet been discovered. It took another 200 years for that.

In 1819, the German poet Goethe, who is said to have consumed copious amounts of coffee to feed his creativity, engaged the services of a young scientist to find out what was in coffee that made him so alert and focussed. Before long he’d extracted a substance known as trimethylxanthine, popularly known as caffeine.

It was nearly 100 years later before commercial decaffeination processes were in place. In 1903 Ludwig Roselius, a German coffee importer, also commissioned a scientist who removed the caffeine by superheating coffee beans with steam, then flooding them with the solvent benzene. He patented the process under the name Kaffee Hag. Other similar chemical processes followed in various countries. Benzene was later found to be a hydrocarbon that can be toxic.

Later a process using supercritical carbon dioxide to extract caffeine was invented.

Because it’s expensive, it’s mainly used for decaffeinating commercial coffees today.

One trend that’s been emerging slowly for a few years, is cafes specialising in decaf. The initiative of Swiss Water Process, they’re popping up in a few cities around the world. There’s one in Japan, opened by Hayama Coffee and at least two in the USA I know of – one in New York and one in Los Angeles.

Seemingly then, the market is ready to embrace decaffeinated coffee and is starting to experiment with quality decaf. Enter the innovative Dan Salter who’s been ahead of his game more than once before in his coffee career. As the protege of Ian Bersten, who started Belaroma Coffee in Sydney, Dan was working on one of the country’s first coffee carts decades ago. During the 2000 Olympics in Sydney, he was perfecting the Sydney Opera House in latte art at a time when free pouring was just taking off. He installed one of

Brisbane’s first micro-roasters in a cafe. More recently, he put a small roaster in a Kombi van and took it to the markets, where customers could see and smell the roasting process and buy a bag of beans. His latest venture is Freecaf, a name for a range of specialty caffeine-free, chemicalfree single origins and blends. He has launched the Freecaf brand at Noego, his own café, where Dan says a good proportion of his customers are choosing Freecaf over caffeinated coffee.

Whether Dan predicted a trend or is just in a lucky spot in spite of it, he hopes to redeem the reputation of decaffeinated coffee from decades ago and at the same time, hit out at the stigma-sprouting members of the coffee community who are keeping this reputation alive. I believe the Australian coffee drinker is ready to embrace good specialty decaffeinated blends and single origins. As one who has a sleepless night if I drink coffee after midday, I certainly am!

ABOUT The Author CHRISTINE COTTRELL CONTACT: 0407 021 220 or christine@perfectespresso.com.au

A

s well as in coffee, there’s naturallyoccurring caffeine in a wide variety of plants including tea (including green tea), chocolate, cola and mate, a traditional, tealike beverage from South America.

Caffeine is possibly the most widely consumed drug and it can kill you if you consume too much. It varies with individuals but the lethal amount is generally equivalent to drinking 50 to 100 cups of coffee in a day. However, coroners have reported caffeine toxicity as the cause of death with far less.

Darker roasts generally have slightly less caffeine than lighter roasts. This goes against the popular but incorrect belief that darker roasts have more caffeine because they taste stronger.

In the psychology handbook ‘Diagnostic and Statistical Manual of Mental Disorders’, caffeine withdrawal is listed as a mental health condition. Withdrawal side effects may start 12 to 24 hours after suddenly stopping or dramatically cutting back on their daily use of caffeine.

According to consumer analysts Allegra Strategies (2016 data), around 6% of coffee drinkers regularly order decaf.

k is now available: Christine's latest boo e & Beyond features 100

TRENDING CAFES Brisban strip and along the coastal great cafes in Brisbane ee at each, coff free a re’s The from Noosa to Ballina. e for book. Contact Christin if you own a copy of the more info.

88. BY JUSTIN METCALF

How

SAFE

IS

yo ur

cold brew

Do you really understand the risks involved in this brewing method?

... if you aren’t using preservatives or a pasteurisation method, don’t leave your cold brew at room temperature

W

hether its microbial or pathogen you need to know what this all means to the safety of your cold brew.

The sources of microbial contamination can be your water, the containers you are using, your equipment that you're brewing in, the environment and even your personnel.

The growth of the bacteria and the formation of toxins occur with low oxygen content and certain combinations of storage temperatures. Given that most cold brew has no preservatives, there is always a risk.

Non-pathogens like yeast and mould can taste unpalatable which you will reject when you taste it.

But pathogens like salmonella, E. coli, listeria are tasteless and can cause you harm, which is dangerous and can be disastrous to your customer and the coffee industry in general.

To counter these potential problems, you need to look at your “good manufacturing practices” (GMP).

Including: • Cleaning and sanitation program which means that all your processing & packaging of the cold brew is aseptic.

• Your cold brew PH levels are below <4.6 • You get each batch of product tested by a scientific lab to monitor all your levels.

As for shelf life, I wouldn’t recommend keeping cold brew for longer than 3-5 days in the refrigerator. As a cold brew concentrate, you could keep this for slightly longer, maybe 7-12 days in the refrigerator. But be careful.

Using the refrigeration method will control the activation of germinating spores (Release of toxins during growth. Toxins causing food poisoning).

But the rule of thumb if you aren’t using preservatives or a pasteurisation method, don’t leave your cold brew at room temperature unless you want to find mould or yeast lying on top of your product.

I don’t want to scare people about the risks involved, even though it is low, we all need to be aware of what we are creating and what possible consequences there are when handling cold brew. As we have a responsibility to the people we serve.

About the Author Justin Metcalf is one of the most recognised coffee & café consultants. His companies, Luxe Brew Australia & Singapore supply’s all types of roast and ground coffee, including newly developed coffee alcohol products such as espresso martini and coffee liqueur

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92. BY RIE MOUSTAKAS LATTE ART CHAMPION

LATTE

ART “ In a previous Café Culture issue, Meg Loudon gave us great basic tips on steaming milk including the correct temperature, correct texture, and technical information on how to steam milk etc. I will expand on that with some advanced milk tips. Also if you want to challenge yourself and enter Latte Art competitions, here is some advice on succeeding. Before attempting these advance techniques it is important you can texture perfect silky, glossy milk every time with no bubbles. If you have too much froth or not enough then these might not work for you. “ Splitting your milk/dividing your froth.

foam in both coffees.

4. Pour from a slight height to begin 10-15cm,

Getting your base right.

There are times when at home, in a café or in competitions where you have to pour two coffees together. You will need to divide your foam evenly between the two. The more you practice this you will gain an understanding.

Here is how I do it. If I’m pouring 2 coffees into cups with volume 150-180ml or 5-6oz I will use a 600ml jug to steam milk, starting with my milk at the bottom of the spout. For my splitting I use a small 400ml jug and heat it up either with the steam wand or hot water, so you don’t lose milk temperature. Make sure the jug has no water left in it. After steaming and texturing milk in the 600ml jug, I would pour two-thirds of the milk into the 400ml jug, or until it is nearly full. Then I would pour one third back from the 400ml jug into the 600ml jug. When transferring milk between the jugs pour gently down the side to prevent introducing air and creating unwanted bubbles. Whichever jug you choose to pour from, give it a swirl to reincorporate the textured foam and milk. Pour your first coffee.

Then combine your leftover milk into one jug, the one you prefer to pour from, give it a swirl to reincorporate, then pour your second coffee. You should be able to achieve the same amount of

Because I’m all about that base, about that base… No matter what pattern you are pouring, creating an even coloured crema base is very important. Not only for visual appeal but for taste too! You want to achieve an even ring of crema around the edge of the cup so no matter where you take a sip from, the taste will be consistent, and you will taste a harmonious combination of espresso and sweet milk. In Barista competitions the sensory judges will sip a milk coffee from 2-3 different spots to check for this.

that way the thinner part of the milk will pierce under the crema, so you start with a defined brown colour instead of blurred white. Aim for the centre of the coffee. Start off pouring gently, not too fast.

5. After you have pierced under the crema, untilt/ straighten your cup while maintaining your speed and height. Use this as an opportunity to pour into any white spots to eliminate them.

6. Go back to tilting your cup when you are ready to start your pattern.

7. Depending on what pattern you want to pour, some latte artists start when the cup is only one third full, some start when it is 1-2cm from the top. The more elements you want to add, you have to start earlier. Eg a 3 leaf tulip I would start quite late, a 10 leaf tulip I would start earlier.

8. When you want to start your pattern, bring the spout of your jug closer to the surface of the coffee. Pour a little faster to encourage the white foam to come out.

So how do we achieve this?

1. It starts with the espresso! You want a coffee that is not too fresh or too old. You want to focus on your technical espresso making skills including your dosing, distribution and tamping, and achieving the right grind adjustment. By understanding how to make a tasty espresso you will make coffees that not only look good but taste good too.

2. Swirl your espresso shot before pouring into it. This will even out the colour and break up any chunky bits of crema (if there is any).

3. Slightly tilt your cup before you start your pour. About 45° angle.

Jug choice and how to hold it.

I get asked which jugs do I prefer and what is the best way to hold it? This is your personal preference! You need to figure out what feels comfortable for you and what works for you.

RIE MOUSTAKAS - 4TH PLACE WLAC 2014 & AN AUSTRALIAN CHAMPION SHARES HER TIPS FOR SUCCESS

Tapping my jug on the bench to get rid of bubbles

3. Read the rules and scoresheets. I cannot stress

of crowds. Push yourself to pour in front of

this enough. Most competitors who do not

customers in your café instead of hiding behind

This is something I avoid but a lot of baristas do it.

succeed are the ones who do not study the rules

the machine, talk to your customers while you’re

You should be able to texture milk and finish with

and scoresheets and find out what the judges are

pouring. I even get my team mates to distract me

no bubbles. If you do have small micro bubbles,

looking for. Make sure your technical skills are

while I pour! They can play loud music, dance

the more you swirl your milk after texturing,

perfect and never go overtime!

around me, tell me jokes etc. But I learn to focus

you will notice the bubbles disappear and your

4. Espresso shot – single shot, double ristretto or

while pouring no matter what situation I’m in.

milk will become glossier/shinier and silkier. The

double shot? This depends on many variables.

more you tap your jug, the faster your milk will

You will need to try and figure this out. What size

separate, making it more difficult to divide your foam and pour latte art. Also, the banging sound is not very pleasant for customers in your café or judges and audience during competition.

Latte Art Competitions – 8 Tips 1. Follow other baristas and latte artists on social media like Instagram or online videos for

cups are you using? A single shot in a 300ml cup is not enough. If you are short on time, single shots are faster than double shots. If you want more definition and contrast, double ristretto might be the way to go. If your coffee is too fresh and has a bubbly crema, a single shot won’t react with the milk as much as a double shot will.

7. Practise. A lot! In martial arts, to fully understand and master a technique we have to do it 1000 times. Same with coffee.

8. Never give up! Always believe in yourself. Have confidence. Be patient. Always challenge yourself and have goals. Take photos of your latte art, and look back at how far you have come. And once you have succeeded, share your experiences with others so they may learn too. And with everything, have fun!

inspiration, but be creative and develop your own

5. Hygiene is important. Not just in competitions

signature style.

but in cafés too. Don’t touch the rim of the cups.

2. Most Latte Art competitions have sponsors

This is where people put their mouths to drink,

who provide the equipment. Find out what cups

and your fingers are pretty dirty! Don’t dip the

will be used, get some and use them for practice.

jug spout into the coffee while pouring. Wash

You will be given sponsored coffee, milk, machine

your milk wand cloths and milk jugs regularly

Champion and placed 4th in the World Latte Art

and grinders. To prepare yourself, practice with

throughout the day. Don’t cross contaminate your

Championship. She is the Head Barista Trainer at

different coffees – light to dark roast, fresh to

cloths etc.

Blacklist Coffee Roasters.

old beans. Practise on different machines with

6. Get on top of your nerves. Enter many

For training enquiries contact

different steam wands, and different grinders.

smackdowns to get used to pouring in front

training@blacklistcoffee.com.au

.............................................................................

About the Author Rie Moustakas is the 2014 Australian Latte Art

94.

Cafe

PICCOLO ME 456 LONSDALE ST, MELBOURNE CBD

AUSTRALIAN BROTHERS, CHARLIE & ROY HACHEM FROM PICCOLO ME HAVE DONE IT AGAIN. THIS TIME OPENING THE BRANDS LARGEST AND MOST INNOVATIVE STORE IN THE HEART OF MELBOURNE.

S

ituated right in Melbourne’s Supreme Court and Legal Precinct, opened in February 2017 with Charlie “excited

design their coffee situated to their taste”.

The brand has experienced a mega year with a major news site featuring the stores mega 1kg

to inject some fun into the Melbourne CBD with

deep fried Nutella Ice cream, which went viral and

our quirky brand.” This will be the brothers' 12th

featured on sites such as Huffington Post, Sydney

store since establishing the brand in 2012.

Morning Herald and

The design of the Lonsdale Street store is fun,

News.com. Piccolo

modern and upbeat, injecting a fun and vibrant

Me has such a diverse

atmosphere into such a corporate working

and funky menu range,

environment. The store features the brands iconic

that has helped them

Black and Yellow colours, with their quirky catch

ride the Social media

“Have you been Piccolo’D?"

wave. On the Piccolo

The store will introduce their latest concept,

Me Menu, you can find

able to get this far, but in order to really reach the next stage and open interstate it was important for us to get the design right”.

At Piccolo Me, our coffee equipment of choice has been the La Marzocco Linea, the timeless piece of equipment has proven

WE’VE REALLY TRIED TO THINK ABOUT THE CUSTOMER AND WHAT THEY ARE LOOKING FOR. IT ALL COMES DOWN TO CONVENIENCE AND TASTE, WE KNOW OUR CUSTOMERS WANT THE CONVENIENCE BUT ALSO THE OPTION TO DESIGN THEIR COFFEE SITUATED TO THEIR TASTE”.

to be a work horse.

Considering the Piccolo Me brand is all about pushing the boundaries and the user experience, their Melbourne location will do just that.

Piccolo Me is currently

the Espressolo Station with the brands signature

the Crotop (Croissant

designer roast but made convenient in a pod like

pastry lid), the

capsule, suitable for all Capsule coffee Machines.

Esprookie (a cookie coffee cup) and most notably

Trialing this exciting new in and out concept,

their most famous product, the Cheese Burger

brand further in 2018, we are looking to expand

Charlie is “keen to see what our Melbourne

Croissant that made international headlines when

globally, we are currently accepting interest to

customers think of this exciting new concept.

they launched it.

open up in countries such as China, UAE and

We’ve really tried to think about the customer and

Inspiration for this store has been sourced from

welcoming suitable partners to help grow the Piccolo Me

Europe. If you would like further information please do not hesitate to contact us.

what they are looking for. It all comes down to

our menu and product range, with Piccolo Me

convenience and taste, we know our customers

appointing a designer to “really focus on making

Contact: Charlie@piccolome.com

want the convenience but also the option to

our brand iconic and recognisable. We’ve been

Opening times: 7am to 4pm Mon to Fri

Cafe DUO 2/27 BROWNING ST, WEST END QLD 4101

R I D D I K 1-3 THE MALL, LOWER TEMPLESTOWE VIC 3107

A

family-friendly, unpretentious food destination serving delicious dishes for those with discerning tastes, or a hankering for pub food, or families wanting something each person in the clan can savour.

Holding all the hallmarks of a cool urbane eatery, tattooed with stunning street art that is sure to capture the gaze (and be the backdrop for lots of selfies), RIDDIK is tipped to be an unexpected delight in Melbourne's 'burbs.

The name is derived from the famous Nightwalker of the same name, but it is the simplicity and boldness of the name that was key to it being selected.

RIDDIK will undoubtedly become a favourite among Melburnians, with it being the only all day café – licensed from morning to night – in the area, and seating up to 133 people.

As a little teaser, on the menu, you’ll find: Six different variations of the classic (and everyone's favourite) Eggs Benny; A strawberry cheesecake stuffed French toast sandwich with fresh berries, choc banana syrup, toasted coconut and vanilla bean ice cream; Coffee rubbed beef burger with cola

infused BBQ sauce, bacon, lettuce, tomato, American cheese, served with beer battered chips; Meatballs stuffed with buffalo mozzarella baked in tomato sugo, served with crusty bread; Lime and ancho chilli marinated pork cutlet with grilled corn, avocado and coriander salsa; and Layered strawberry and chocolate mousse with fresh berries, lemon balm and choc mint crumble.

For decades the building was the local ANZ bank and held many striking features that RIDDIK celebrates, including its grand high pitched ceiling and exposed beams. The old safe now carefully guards the produce, taking on a new life as a cool room and the ATM now delivers the best coffee for those on-the-go.

RIDDIK is privileged to have acclaimed European street artist, Tarek, create a striking depiction of RIDDIK – a freespirited gypsy girl that overlooks all who dine, graze and drink at the café.

Tarek utilised a classic tattoo style design to create an edgier feel. The striking mural runs through the café appearing on the menus and coffee cups as well. The design actually is so RIDDIK! Opening 8 January 2018.

Nestled on the edge of the quirky West End of Brisbane, there exists a cosy and welcoming Queenslander with a charming heart.

I discovered Duo as I walked towards

Pita Pockets for lunch. The dinner menu is coming soon, and is sure to be a hit with the local community.

Speaking of the community, it’s worth mentioning the diverse crowds Duo

the hustle and bustle of Boundary Street, an oasis on a hill run by the affable Tess Rigby and Jordan Lavini. It started life in 2016 as a passion project for Tess, a project focused on bringing to life a café, bar and restaurant with a focus on the core aspects of hospitality.

Tess, Jordan and the small but competent team they employ all share a love of the people they serve, the food and beverages they craft and the environment they have created.

Their coffee offering would not be out of place in Melbourne, serving the excellent locally roasted Bear Bones on the ever trusty La Marzocco Linea. The house coffee, the One-Eighty, lives up to it’s name and can turn around a bad morning from the first creamy sip.

This is a fortuitous partnership, as the Bear Bones team share a philosophy with Duo; a focus on simplicity, inclusivity and quality.

Not to be outdone, the food offering is well-rounded and brilliantly crafted.

Running a seasonal menu that takes advantage of the local market’s fresh produce, all of the classics are represented here in style. Some particular standouts including the breakfast Pulled Pork Toastie and the

attracts. Through a welcoming attitude and cooperative approach to the locals in all their variety, they have created a space that can work for everyone. A homely and welcoming courtyard with ample space leads up into the artfully decorated interior. Lining the walls inside you can view some beautiful artwork created by talented artists from the area. These rotate every couple of months ensuring everyone gets time to shine.

Ultimately, what drew me to Duo was passion. The entire endeavour, from the artwork on the walls to the staff hired and the menus hand-crafted, have all been invested with such passion by Tess that you can’t help but buy into what she is selling; a reprieve from the world beyond, a rest for the weary traveller and a second home for the friendly locals.

You can find Duo nearly overlooking Musgrave Park, just a short walk up from South Bank. If you fancy an escape from the hustle and bustle, good quality and uncomplicated food with a damn tasty drink, go find it. Next time I’m in the area, I know I will. p. 07 3844 7889 e. hello@duobarandrestaurant.com.au

89.

Cafe Abbotsford Road Coffee Specialists

573 SACKETT STREET, GOWANUS, NY 2017 GOLDEN BEAN AWARD WINNERS.

MORE THAN JUST ANOTHER AUSSIE COFFEE COMPANY, ABBOTSFORD ROAD TAKES AUSTRALIA’S PASSIONATE, INCLUSIVE COFFEE CULTURE AND PRESENTS IT THROUGH A DISTINCTLY NYC LENS.

T

he concept was developed by Philllip Di Bella, founder of Di Bella Coffee, Australia’s top specialty coffee roaster

Business Development/Partner Logan Kedwell.

restaurateurs with both the highest quality product

Logan developed intricate knowledge of the coffee

and the comprehensive educational resources

industry running all four

and 2016 Golden Bean champion. His goals here

locations of Buzz Bistro,

are simple: to provide the finest coffee without

a successful chain of

pretention, to help cafés and restaurants become

cafés in Australia. Eager

profitable coffee destinations, and to harbor in

to learn more about the

Gowanus the strong sense of community and

roasting/wholesaling

hospitality that Australians are known for. This

end of the business, he

is not a snobby coffee laboratory, but rather a

went to work for Di Bella

welcoming enclave of enthusiasts eager to share

Coffee, where he was

their expertise.

involved in managing

Phill started Di Bella Coffee in 2002, and as a

necessary for success.

THE COFFEE ITSELF IS INFORMED BY THE COMPANY’S PREVAILING ETHOS THAT COFFEE CULTURE NEED NOT BE ESOTERIC, SNOBBY OR COMPLEX.

corporate accounts, café

This of course begins with the absolute finest coffee. As part owner of ICT (International Coffee Traders)—a pioneering trading company known for its strong relationships with farmers—Phill Di Bella has access to an unparalleled network

result of its meteoric growth he is widely regarded

performance analysis, bean sales and brewing

of green bean producers all over the world. ICT

as Australia’s #1 coffee entrepreneur, a high

methods. In Brooklyn, he will use his expertise to

supplies Di Bella Coffee—where the proprietary

honor in a country that is seen as a leader in the

help café owners achieve their goals, and to ensure

Crop to Cup Phillosophy ensures fair prices for

industry. And though his success thus far has

a uniquely hospitable environment for guests.

farmers and sustainability of crops—and then Di

been substantial, it has all been a warm-up for

Abbotsford Road is a roasting plant, educational

Bella Coffee supplies Abbotsford Road. It’s a simple

what he intends to achieve in NYC. Heading up

space and café, but its primary function as a

chain ensuring that what ends up in the Gowanus

the New York operation is Director of Sales and

specialty wholesaler is to provide café owners and

headquarters is none other than the highest quality

bean, used to produce the finest, most consistent cup

esoteric, snobby or complex. While it’s true that certain

of coffee, akin to a superior glass of wine.

beans taste best with specific brewing methods, the

The space is a large industrial loft with

three signature blends available at launch maintain

outfitted Gowanus headquarters during regular

quintessential Brooklyn style. Floor to ceiling glass

flavor regardless of the brewing style and machine

Industry Nights, headed by Philllip Di Bella. These

windows give way to an airy, high-ceilinged warehouse

used. They are also exceptionally consistent, a

master classes also benefit from Di Bella’s distinction

that is equal parts café, showroom and roasting plant.

result of Phill Di Bella’s meticulous control over the

as Adjunct Professor of Entrepreneurship and

The slick white tile coffee bar contains a brew station

sourcing process. They are roasted and blended in

Marketing at the prestigious University of Queensland,

for drip coffee, two espresso machines, a glass display

such a way that the flavor profiles cut through milk

Australia.

showcasing baked goods and sandwiches from local

enough to be distinguishable, and adding sugar is not

As community engagement is also a primary

purveyors, and a bean dispensary, where green bean

necessary. The initial blends will be Forza; full bodied

concern of Abbotsford Road’s, it will hold training

varieties are stored at optimal temperature, humidity

and strong with hints of dark chocolate, hazelnut and

nights for the public, covering topics such as barista

and light conditions. Also on display will be exclusive

caramel, Crema; balanced and smooth with hints of

skills, latte art and alternative brewing methods. These

Australian chai, matcha and cocoa powder, and an

butterscotch, malt and nuts, and Vivo; fruity and sweet

sessions are perfect for the coffee enthusiast looking

extensive tea program. Opposite the bar, an exposed

with hints of cherry, honey and toffee. Also offered will

to expand their knowledge.

brick wall accented by lush hanging plants leads to

be distinct single origin roasted beans such as a rare

the far corner, where hills of coffee-filled burlap sacks

Panama Don Pepe Estate Geisha, a single origin estate

cover the cement floor. Farther back, the roasting

green bean program where customers can choose

Gowanus, NY, 11217. www.abbotsfordroad.com,

machine hums, filling the space with the distinct

their own roasts, and a bean subscription service.

Instagram: @abbotsford_road, Hours of operation:

aroma of freshly roasted coffee.

The coffee itself is informed by the company’s prevailing ethos that coffee culture need not be

Restaurants/Cafés that make Abbotsford Road their

layout, buying lists, machines, and barista training.

The training will occur in-house at the specially

Abbotsford Road is located at 573 Sackett Street,

Monday-Friday 7AM-5PM, Saturday-Sunday 9AM-3PM.

chosen coffee may also turn to them for everything

For press inquiries, contact Ashliene McMenamy,

from operations and store design consulting to menu

amcmenamy@benvenutipr.com.

98. ADVERTISERS GUIDE

A D V E R T I S E R S

ADORE T. 1300 797 944 E. info@adorecoffee.com.au W. www.adorecoffee.com.au

GUIDE CAPPUCCINE T. 1300 788 355 E. info@cappuccine.com.au W. www.cappuccine.com.au

PAGE 4 ALMOND BREEZE W. www.almondbreeze.com.au

PAGE 50, 51 & BACK COVER

CHEEKI

PAGE 5 & 41

COFFEE TOOLS DISTRIBUTING

T. 0416 641 722 E. sales@coffeetools.supply W. www.coffeetools.supply

PAGE 14

PAGE 15

AMANTI T. 1800 263 333 W. www.amanticoffee.com

PAGE 7 ANTICO COFFEE

C OOFFEE SN BS

®

coffeesnobs.com.au

COFFEESNOBS

W. www.coffeesnobs.com.au

PAGE 57 COTTLE COFFEE

W. www.anticocoffee.com.au

E. sales@cottlecoffee.com.au W. www.cottlecoffee.com.au

PAGE 17

PAGE 34

BARISTA SUPPLIES T. 03 8288 2399 E. info@baristasupplies.com.au W. www.baristasupplies.com.au

PAGE 15 BARISTA TECHNOLOGY

T. 1300 582 443 E. brett@baristatechnology.com.au W. www.baristatechnology.com.au

PAGE 11 & 13

CREMA D'ORO T. 02 6162 3321 E. Coffee@cremadoro.com.au W. www.cremadoro.com.au

PAGE 33 DAVINCI

T. +61 2 9741 4422 M. 0432 702 688 W. www.apac.davincigourmet.com

T. 1300 866 744 E. support@bizcover.com.au W. www.bizcover.com.au

BONDI CHAI

PAGE 12 BOSTON BEAN COMPANY E. admin@bostonbean.com.au W. www.bostonbean.com.au

PAGE 32

PAGE 34 ONA COFFEE T. 02 6162 3321 E. social@onacoffee.com.au W. www.onacoffee.com.au

PAGE 24 PENTAIR T. 1300 137 344 W. www.everpure.com

PAGE 45 REG BARBER TAMPERS W. www.coffeetamper.com

PAGE 79 RIVERINA T. +1800 993 081 E. consumer.relations@riverinafresh.com.au W. www.riverinafresh.com.au

15 & INSIDE BACK COVER ROBAND

Melbourne T. 03 9462 4499 Perth T. 08 9244 9377 W. www.dimattinacoffee.com.au

PAGE 2

PAGE 18

T. 1300 764 299 E. info@bondichai.com.au W. www.bondichai.com.au

NATS COFFEE T. 02 6628 3666 W. www.natscoffeeco.com.au

PAGES 13 & 42

DIMATTINA COFFEE BIZCOVER

MPM MARKETING SERVICES T. 07 3853 5800 W. www.castawayfoodpackaging.com.au

PAGE 14

T. +61425 204 063 E. ilse@alterecofoods.com W. www.altereco.com.au

PAGE 5

PAGE 14

T. 02 9981 1000 E. sales@cheeki.net.au W. www.cheeki.net.au

ALTER ECO

LION DAIRY T. 1800 677 852 W. www.lionco.com

GOOD FOOD WAREHOUSE T. 1300 637 620 W. www.goodfoodwarehouse.com.au

PAGE 59 HUROM T. 1300 714 462 W. www.hurom.com.au

T. 02 9971 1788 W. www.roband.com.au

PAGE 67 RUBIA COFFEE TRADERS

T. 02 9971 1788 W. www.roband.com.au

PAGE 12 SEACHANGE ACCOUNTING

T. 1300 425 943 W. www.seachangeaccounting.com.au

PAGE 58

PAGE 16

UNIVERSAL FOOD PRODUCTS

JAMAICA BLUE

T. +61 3 8521 0810 E. hello@nuviaproducts.com W. www.nuviaproducts.com

W. www.jamaicablue.com.au

PAGE 26

PAGE 12

JUST COFFEE INSURANCE

T. 1300 864 935 E. sales@uniwell.net.au W. www.uniwell.net.au

CAFE PULSE

T. 0423 200 206 E. david@pulseplus.com.au W. www.pulseplus.com.au

PAGE 66

UNIWELL T. 1300 605 061 W. www.justcoffeeinsurance.com

PAGE 3

PAGE 12

LEAF CAFE

E. info@zestcoffee.com.au W. www.zestcoffee.com.au

CAFÉ SCHOOL AUSTRALASIA

AUSTRALASIAN

CA F É S CH O O L

T. 61 (2) 6583 7163 E. info@cafeschool.com.au W. www.cafeschool.com.au

PAGE 82

E. info@leafcafe.com.au W. www.leafcafe.com.au

PAGE 32

ZEST COFFEE PAGE 30

NEW GOLD MILK FOR A

CREAMY, RICH COFFEE Not all coffee blends are the same, so we have developed Riverina Fresh™ Gold.

Riverina Fresh™ Gold has been specially crafted to deliver a rich, creamy mouthfeel that complements strong coffee blends, yet allows light, subtle flavours to shine.

Gold, Full Cream, Light and Skim milk are available in 2L and 10L.

All trademarks are owned by Riverina Fresh Pty Ltd

Used by Hugh Kelly to win the Australian Barista Championship 2017 and at the World Barista Championship in Seoul 2017.

FREE TRIAL

Register by phone or website now to trial Riverina Fresh™ Gold milk in your café.

www.riverinafresh.com.au • 1800 993 081 (1) Max 2 mixed crates per store.

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Almond Breeze

A T S I BAR D N E L B

Australian baristas almond milk of choice; because the best almonds make the best almond milk At Blue Diamond Growers weâ&#x20AC;&#x2122;ve been in the almond business for over 100 years. Almonds are what we know and what we do best. More and more consumers now ask for Almond Breeze Barista Blend.

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