Cafe Culture Digital 7

issue #7 s e p t e m b e r /1 8

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MORE THAN JUST A MAGAZINE

NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE

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COVER by Boni - Cafe Culture - images from Vecteezy

contact information

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. ©2018 CAFE CULTURE

PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444

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HANDY, READY-TO-USE AND FAST DRYING

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Halo Wipes will cut through greasy fingerprints, food based grime, dirt and dust with ease and are safe to use on most hard surfaces including window tint film. The fast-drying and streak free formula won’t leave any sticky residue behind making your surfaces clean and ready to go in seconds. Removing the need for water, spray bottles and cloths Halo Wipes are perfect for on-the-spot cleaning within busy environments such as retail stores, restaurants, cafes & food stores, hotels, residential homes, shopping centres, offices, cars and more!

For the perfect finish inside and out, use Halo Glass & Multi-surface Wipes, the professional’s choice!

The convenient and compact 40 pack is perfect for storing almost anywhere including in small cupboards, under counters, in desk draws, glove boxes and janitor carts. For a quick, easy and effective way to spot clean glass, mirrors, windows, appliances, stainless- steel surfaces, bench tops and floors, do not go past Halo Wipes.

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contents

regulars 5.

Publisher ’s Not e 9.

C ult ured Produc t s 13.

I nd u stry news wit h Phil Di Bella

features 22.

Thi nk b efore y ou dr ink wit h Cast away 29.

Tea 10 1 - A Caf e Cult ure Classic 40.

Meet Yoshikaz u Iwase

<< 44.

U SA Aeropress Cham pion

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18.

OUT ‘N’ ABOUT [PUBLISHER’S NOTE]

A Golden Year.

The Puqpress Golden Bean was run again in Portland, Oregon which is well know for iconic coffee brands like Stumptown, Boyd’s and Groundworks Coffee. This year over two hundred coffee roasters attended the four day conference/competition assisting the judging of the massive line up of submitted roasted coffees.

Finally we are on the home stretch after two months travelling the USA and running our fourth Golden Bean North America. We had a good line up of Aussies tagging along keeping the project real and helping us spread our homegrown concept. There’s nothing like having Australian humour on foreign soils to keep you entertained and on your game. I had plenty of support this year from my fellow Aussies who travelled with myself and the team to tradeshows all over the USA.

The Large Chain Overall category was taken out by Canterbury Coffee from Canada and the Small Chain Overall category was won for the third year by Klatch Coffee from Los Angeles. The USA chains and franchises make up 50% of the total café market, so winning in this part of the Puqpress Golden Bean is a huge achievement and a great marketing opportunity for winning franchises through this unique avenue to showcase quality coffees.

The Puqpress Golden Bean North America had close to 900 coffees entered in ten different categories. Black Oak Coffee of California took the winning stage again with Bonlife Coffee from Tennessee who both tied with equal scores. Two winners was a first for this event!

We have invited Head Judge Scott Angelo down this year to Australia to head judge The Pentair Golden Bean held in Port Macquarie in November. Scott was an expat Australian running his company Oceana Coffee with his wife Amy in Palm Beach Florida. This is Scott’s third year as head judge and he is excited about coming to Port Macquarie in November to see how the Aussies do it.

It was exciting to see Brett Bolwell from Barista Technology teaming up with Puqpress in Holland and setting up the North American distribution, using the prime position of Golden Bean sponsorship to get in front of 3000 national coffee roasters. Brett also spent several months visiting key coffee players in the USA to establish contacts and set up national distribution. The campaign was very successful with USA coffee tastes pushing towards better and higher quality espresso beverages. More espresso systems are springing up replacing drip coffee in many independent cafes.

Café Culture Magazine Research Director, David Parnham made his first debut in North America with the first event Pulse Roaster Survey and Report. He had a good result getting hundreds of surveys back in the first year.

5

A Golden Year

I would like to put out a big thank you to my Café Culture team that have all pitched in this year and gave up their time to travel the globe as our business expands into an international brand. Yes it’s exciting travelling but it also is very tiring and quite a challenge both culturally and financially when you step out of your domestic market.

proof management plan in place in Australia before you venture off-shore.

We are now putting all our efforts into this years Pentair Golden Bean being held in Port Macquarie in November and are expecting a large number of entries as the competition heats up. We need lots of judges this year to get through thousands of coffees. If you would like to expand your career in the coffee business please get involved and contact us as we are only two months away from this years event.

I take my hat off to all our fantastic coffee and café supply businesses that have entered into the global market. I know personally how hard it is to crack the overseas project and it is often a long, hard road to success. Australia is a small nation that has done extremely well in the hospitality space and the temptation to go global is a strong lure. My tip is to do your homework and to have solid systems and a bullet-

Please enjoy yet another beautifully designed Café Culture Digital magazine.

Sean Edwards Editor and Chief 6

A Golden Year

7

A Golden Year

8

Cultured product [SUNNY QUEEN]

Want a bite of the growing $7.7 billion Australian brekkie market?* Australians are shelling out billions to eat

highest food health and safety standards. Ready

breakfast out of home and Sunny Queen’s

to eat from frozen in just minutes, Omelette Bites

delicious new Omelette Bites are making sure you

make it easy to give your customers what they

get your share. Each serve contains two bite-sized

want – a nutritious and delicious breakfast that

flavour varieties in a pre-packed, tamper evident

saves them time while they’re on-the-go.

box – so all you have to do is reheat and sell. The

To get your bite of the brekkie market,

freezable portions give the product a long shelf

visit sunnyqueenmealsolutions.com.au

life and are fully cooked and prepared to the

or call 1300 834 703.

*NPD Group Inc, June 2017.

Cultured product

There is snow breakfast bao like this one!

[HAKKA FOODS] Check out this Snow Crab Egg Bao, the perfect #sundayfunday brunch idea for your new Spring menu using Hakka’s Sashimi Snow Crab and Lotus Leaf Buns.

These oriental sandwich/soft taco style buns are a TOP trending menu item. Versatile and designed to suit any filling, match with an ingredient of your choice like Hakka’s Japanese Chicken Karaage, braised pork belly, soft shell crab and coleslaw or even vanilla ice cream and nutella. Just steam, sandwich press, deep fry or microwave in minutes!

Available in 30g and 80g varieties.

Tel: +61 2 9352 1388 Email: enquiries@hakka.com.au Web: www.hakka.com.au FB: Facebook.com/HakkaFoodsAU IG: Instagram.com/HakkaFoodsAU 9

From Taste to Waste [ TROUBLE BREWING IN THE COFFEE INDUSTRY AND HOW YOU CAN HELP ]

Pest outbreaks Another flow on from global warming includes the spread of pests to coffee crops such as the coffee berry borer.

Once confined to the Congo, the rise in temperature means this pest has now spread to other regions we rely on for supply, including Papua New Guinea [3].

The global coffee industry is currently worth over $20 billion[1]. Topping the list as some of the world’s most thirsty coffee drinkers, Australia sees 16.3 million cups consumed everyday on average . It is becoming more and more apparent the negative impact our daily coffee ritual is having on our people and planet.

Demand VS supply With the decrease in suitable growing land and demand continuing to increase, meeting future demand could come at the expense of the world’s forests [1]. Most new coffee crop lands are created by deforestation with only 20% of suitable land under some form of environmental protection[2].

Whilst the mainstream focus to date has been on the impact of single-use coffee cups on the environment, it’s important to explore other issues affecting one of the world’s top traded commodities.

Global warming Changes in temperature and climates is significantly impacting yields, quality and growing conditions. For example, Brazil, India and Uganda are predicted to lose more than 60% of suitable coffee farming areas by 2050[2], which means not only less coffee can be grown, but over time, it will become more and more expensive for a worse quality cup.

What can you do?

There are a few things consumers and producers can consider to reduce their impact on the industry.

Fairtrade– get to know your certification. Fairtrade and Utz Certifications support the farmers for fair prices and support sustainable agricultural practices[4]. Bext360 is breaking new ground in increasing the transparency 10

From Taste to Waste

of the supply chain with blockchain technology. Data is collected at all stages of the supply chain with digital tokens to act as payment- this ensures greater transparency of supply and origin, and provides intelligence for continued optimisation.

As a consumer, you can choose to opt for sustainable and ethical coffee. Doing so can make a significant difference to the livelihoods of suppliers and empower them to protect the future of the supply chain.

returns their equipment from one of our flexible rental agreements, where possible, that equipment is sustainably refurbished, certified and made available again.

Why? Most of the equipment returned is less than 18 months old and has plenty of life left in it. It’s a cost effective and environmentally friendly way of ensuring quality equipment has the chance to help another budding entrepreneur, instead of the distressed stainless scrap heap.

Industry revenue is set to grow at an annualised rate of 2.4% over the next 5 years[5], so it’s safe to say coffee will remain one of our favourite beverages.

As a Certified B Corporation, Pablo & Rusty’s is a leader in this field. Measured on their social and environmental impact as part of their certification, they’ve gone to great lengths to ensure they are doing their bit for the environment and industry.

Consumers, suppliers and roasters alike have the power to affect change to protect the longevity of coffee and the environment.

Their factory is powered by natural energy and they work directly with their growers to secure fair wages and working conditions as well as agriculturally sound practices.

www.silverchef.com.au 1. http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/by%20Subject/4364.0.55.007~201112~Main%20Features~Non-alcoholic%20beverages~701 2. https://hivos.org/assets/2018/06/Coffee-Barometer-2018.pdf 3. https://www.republicaorganic.com.au/blogs/news/climate-change 4. http://www.royalcupcoffee.com/blog/articles/what-do-coffee-certifications-really-mean 5. Ibis World, Coffee shops in Australia Industry Report, 2017

Consider second-hand equipment.

Silver Chef provides funding for a wide range of new equipment from some of the world’s largest suppliers. What you may not know is when a customer 11

INDUSTRY NEWS [WITH PHIL DI BELLA]

“Intricacies of direct trade” It often surprises me how little is known about buying coffee from farmers directly. One of the questions I get asked often is “how do you connect with and buy from farmers?”

I wish there was a simple answer to this but the truth is, it really depends on which country we are dealing with. Take Brazil for instance. We see many large commercial farms that are capable of owning the entire logistics process from growing to delivery.

On the other hand, in countries such as Ethiopia, many producers are subsistence farmers that can only deliver cherry to a wet milk.

The mill then takes ownership and processes the cherries before passing it on to the exchange for sale.

There are infinite shades of grey in between these two examples but, suffice to say, it takes years

of knowledge and experience to understand the intricacies of each country’s laws and systems.

Then comes the business of bringing coffee into Australia.

Samples need to be tasted and approved, agreements drafted with the producer stating quantity, quality and price. Delivery dates and foreign currency must be secured. The terms of trade such as CFR and FOB must be agreed on.

Then comes shipping, which often takes 2-3 months, quarantine inspection at the port of landing, removal, palletising and wrapping for storage. Every step in the process has a cost attached to it and must be managed. It’s not simply a case of “order coffee and it magically appears on your doorstep” ,going direct is a big deal and massively rewarding. Just be sure to have a team like ICT on your side to help navigate the intricacies of direct trade.

by Phil Di Bella www.ict.coffee 13

14.

The trip of a lifetime Join INTERNATIONAL COFFEE TRADERS on the Ground at Origin!

The trip of a lifetime begins November 6th 2018 Contact MICHAEL@ICT.COFFEE 14

An everyday luxury TAVALON TEA

Founded in 2005 in New York City, Tavalon honours

Tavalon Tea allows time to go slow, to reset, to connect,

centuries old traditions to deliver globally handcrafted

to escape the chaos of the everyday, to indulge in one

tea of the finest quality and the greatest tea blends the

of life’s most simple, yet luxurious pleasures.

world has ever known. Making the ancient ritual of a

We are committed to preserving and celebrating this

cup of tea an everyday luxury.

eternal luxury.

WELCOME TO TAVALON - WHERE ANCIENT

AN ELIXIR FOR THE MIND, BODY & SOUL -

RITUALS ARE AN EVERYDAY LUXURY

INDULGE YOURSELF FROM WITHIN AND BASK IN THE BENEFITS….

With leaves hand plucked from the world’s most exclusive tea farms and then hand blended in New

Our tea is packed with anti-ageing, immune boosting

York City with the finest globally sourced ingredients,

and weight-loss promoting antioxidants. Soul-soothing,

Tavalon is more than just a beverage to consume, but a

energising, calming, balancing and more, a cup of

story to tell, a memory to share, a moment to revel in.

Tavalon is an elixir for the mind, body and soul.

Learn how you can support your health and wellness

The simple ritual of brewing and indulging in a cup of

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“More than just a beverage to consume, but a story to tell, a memory to share, a moment to revel in”

| p. 1800 241 103 | e. wholesale@tavalon.com.au | w. www.tavalon.com.au | 15

Looking for

a Turmeric latte that your customers will love, that is easy to make, natural, delicious and versatile?

Alchemyâ&#x20AC;&#x2122;s Golden Turmeric Elixir: a liquid concentrate. no grit. no sediment. it is delicious from first sip to last.

And Naturally good for you.

Original

unsweetened

Want to try some in your cafe?

Call Alchemy HQ on 07 3488 2335 or email info@alchemycordial.com.au and we will send you samples of our Original and Unsweetened Golden Turmeric Elixirs to try

HOW TO SUCCESSFULLY LAUNCH A NEW DRINK OFFERING IN YOUR CAFÉ.

[WITH MICHAEL BISHOP]

So you and your team went to Fine Food or saw something on Instagram and thought “Wow, that drink looks amazing, let’s do it in our cafe!”

What do you need to do to go from an idea to profitable integration in your menu with raving customer buy in?

Here at Alchemy we have introduced hundreds of different beverage offerings to thousands of cafes across the world and we have seen it done well and poorly.

In many cases, it is not the drink that is the problem, it is simply missing one or two small but important steps that can make all the difference.

17

How to successfully launch a new drink If you follow these simple

to advertise your new beverage

steps, you get a great

than direct to your facebook or

response to any new drink you

Instagram followers. You can

introduce.

reach so many for nothing and by creating your own signature

1. Make sure it is a good drink.

imagery, it is uniquely yours.

a. That it tastes great. b. Make sure it is easy to make

6. Put the new drink on your

consistently.

menu. Do this as soon as you can

c. That it is something your

see the ongoing value of the drink

customers will enjoy.

offering. Having an adaptable

d. Ensure it is adaptable for hot

display menu is important here.

and cold conditions (unless it is a seasonally specific offering).

7. Review the process and

e. That it is profitable for you.

confirm the effectiveness of the

f. That it is on trend.

additional offering. Consider, profitability, innovation value

2. Get all your staff involved in the

and differentiation, customer

introduction, have them make and

engagement and overall market

try the offering, and be familiar

trends.

with its story. Their advocacy is vital.

It is as simple as that!

If you are looking for a winter

“Sample to your regulars. A little taste goes a long way when introducing any new product, and regulars love being involved in this process. Ask for their feedback.”

3. Sample to your regulars. A

product that is easy to introduce,

little taste goes a long way when

highly profitable, on trend, healthy,

introducing any new product, and

versatile and very easy to promote

regulars love being involved in this

with pretty much universal

process. Ask for their feedback.

customer acclaim, we suggest that you look at Alchemy’s Golden

4. Put up a specific sign. Any new

Turmeric Elixir range.

offering will be a secret doomed to failure if customers do not know

We are standing by to assist

you have it, so a simple blackboard

you with all of the above steps

saying ‘Now Serving….’ Will pay

and you will be delighted by

its way.

its success. Call Alchemy on 0734882335 or email:

5. Post your new drink on social media. there is no better way 18

info@alchemycordial.com.au

whatâ&#x20AC;&#x2122;s in season [WITH CAFE CULTURE]

Pineapple Benefits:

Asparagus Benefits: Loaded with Nutrients.

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium - good news if youâ&#x20AC;&#x2122;re watching your

Pineapples can help reduce the risk of macular degeneration, a disease that affects the eyes as people age, due in part to its high amount of vitamin C and the antioxidants.

Serving Suggestion: Add chopped pineapple to Mexican-style salsas, pavlova toppings or fresh fruit salads.

Caramelise pineapple wedges in a pan with brown sugar. Char-grill pineapple, chicken & red onion skewers.

blood sugar.

Serving Suggestion:

Strawberry

Blanch in gently boiling water and serve steaming

Benefits:

hot with a drizzle of olive oil.

Packed with vitamins, fiber,

Brush asparagus with olive

and particularly high levels of

oil and barbecue over

antioxidants known as polyphenols,

medium high heat. Serve

strawberries are a sodium-free, fat-

with aioli and a drizzle of

free, cholesterol-free, low-calorie

hot chilli sauce.

food.

Serving Suggestion: Accompany berries with goodquality dark chocolate or warm chocolate sauce. Layer sliced strawberries in parfait glasses with nonfat vanilla yogurt and granola.

19

whatâ&#x20AC;&#x2122;s in season

Mulberry Benefits: The health benefits of mulberries include their ability to improve digestion, lower cholesterol, aid in weight loss, increase circulation, build bone tissues, and boost the immune system. The fruit also helps prevent certain cancers, slow down the aging process, lower blood pressure, protect eyes, and improve the overall metabolism of the body.

Serving Suggestion: Mulberries work well as a substitute to blackberries and raspberries in recipes. They make excellent ices, fools and summer puddings, as well as jellies and jams. Best of all, eat them raw with sugar and cream.

20

!

EW

N

Want a bite of the growing

$7.7 billion

Australian brekkie market?*

Australians are shelling out billions to eat breakfast out of home — make sure you get your share!

Sunny Queen’s delicious new Omelette Bites make it eggstremely easy to give your customers what they want — a breakfast or snack on-the-go. Pre-packed in a single serve, tamper evident box — all you have to do is reheat and sell.

Why you’ll love it:

Why your customers will love it:

Modernise your menu

They’ll save time by eating on-the-go

Ready to be reheated from frozen in just minutes in the box

A satisfying serve in bite-size pieces

Freezable portions with long shelf life Fully cooked and prepared to the highest food health and safety standards

Nutritious and delicious with all the goodness of eggs Two flavour varieties in each box

To get your bite of the breakfast market, call our Customer Service team on 1300 834 703 or visit sunnyqueenmealsolutions.com.au *NPD Group Inc, June 2017.

21

Think before you drink!

The move to ban plastic straws is gaining

restaurants, retailers and others in the hospitality

momentum globally in the hospitality industry.

industry can gain an edge with something as simple as

Australia is one of the latest countries to join the

a paper straw!

plastic straw ban movement, following the likes of Canada, the UK and Germany.

A better alternative for our planet Order a cold drink at your local coffee shop, and

There are ways to be cost-efficient, sustainable and

itâ&#x20AC;&#x2122;ll arrive topped with a paper straw! The move to

appealing to your clients! Incorporated correctly, these

ditch plastic straws comes as businesses come under

actions can increase your customer base, gain media

increasing pressure to lessen their environmental

attention and boost staff morale.

impact.

With single-use plastics being in the spotlight this

Hospitality drives innovation

year, State Governments and supermarket chains have

Todayâ&#x20AC;&#x2122;s consumer is more aware than ever, and is more

banned single-use singlet bags and plenty of bars and

likely to purchase products and services from companies

food-service outlets across the country have joined the

whose values are aligned with their own. This is where

movement.

22

Think before you drink!

Understanding your options

How long do paper straws last?

The first step to reducing single-use plastics is to

Paper straws are designed to break down much faster

understand your venue’s single-use plastic consumption

than plastic, which can last hundreds or thousands of

and unique product needs. If going straw-free is not

years. For this reason, a paper straw does not have the

for you, it’s important to choose a sustainable straw

same impenetrable barrier to liquid and moisture like a

alternative that reflects your brand, speaks to your

plastic straw.

clients and doesn’t hinder your quality of service.

Castaway® paper straws are made from high quality Making sustainability cost-efficient

3-ply premium paper, and are designed to last for the

You can offset the cost of switching to paper straws by:

time it takes for you to finish a drink. If you squeeze, or play with your straw, then yes, it will break apart. If in

• Being proactive –

doubt, try it out!

Place straws behind the counter and only supply

Made with food-safe paper, glue and water-based inks,

them on request

they are the perfect complement to any beverage. They

• Hosting “Straw-free weekends” –

come in various sizes and colours, so there is sure to be

Dedicate a portion of your week to reducing waste

one to catch your eye!

produced by straws (plastic or else) • Build the cost of the straw into the price of

Making sustainability cost-efficient

the drink - We know that cost is key, so we are

At MPM Marketing Services, we believe that reducing

doing the hard part for you. Castaway® Paper

waste and increasing recycling is part of being a

straws make switching easy with their extensive

sustainable and ethical business.

distribution network in both Australia and New

The Castaway® range of paper straws are recyclable

Zealand. You can conduct your own trial by

throughout Australia and New Zealand, and they will

requesting your FREE samples via our website.

also naturally decompose in a commercial or home 23

Think before you drink!

WE CARE

ABOUT OUR PLANET.

We’ve switched to Paper Straws!

composting environment – making them the perfect addition to any business looking to reduce their environmental impact!

Contact MPM Marketing Services for your Free poster!

Communicating to your staff Dedicate a portion of pre-shift or staff meetings to go over the initiative. Your team needs to know and understand why you have made this shift. Empower

For additional exposure…

your team by providing them with the information

Are you thinking to take your branding a step further?

needed to speak confidently about this initiative.

Then get in touch with the team at Castaway® and

Here are a few habits to highlight with your team:

MPM Marketing Services. With a comprehensive range

• Teach your staff to only provide a straw if specifically

of solutions for any size of coffee roastery or café,

requested by the customer

we can help create a distinctive look and feel for your

• Teach your staff to serve a glass of water without a

packaging needs.

straw Australia

• Teach your staff to serve one straw per drink

enquiries@mpmmarketing.com.au Communicating to your clientele on-site

www.castawayfoodpackaging.com.au

Communicating this change on your website and menu

New Zealand

is essential. MPM can also help you by supplying you

enquiries@mpmmarketing.co.nz

with POS sign to share your new commitment.

www.castawayfoodpackaging.co.nz 24

WHO WE ARE

SANREMO COFFEE MACHINES Experience, courage, determination, spirit and big passion for coffee

THE FLEET Raising the standards in coffee machine technology

26

GOLDEN BEAN 2018

The most innovative and important features of the Opera 2.0 is the Control Delivery System (CDS). This system allows the full monitoring and repetition of the three extraction phases: Pre-infusion Infusion Post-infusion Each group head of the Opera has an internal dedicated gear pump to control the three phase of extraction.

OPERA 2.0 OFFICIAL ESPRESSO MACHINE PARTNER FOR THE GOLDEN BEAN AUSTRALIA/NZ 2018 WHAT'S NEW

PARAMETERS

The Opera 2.0 gives the option of brewing with different pressures for the espresso based categories: OPTION 1 (default) 9 bar extraction OPTION 2 8 bar extraction OPTION 3 7 bar extraction

• 21 grams in • 22 gram VST basket • 45 gram out • 27 – 30 seconds • 92 degrees

27

JUDGING CRITERIA Espresso beverages: acidity sweetness body balance Milk beverages: sweetness flavor aftertaste balance

www.sanremoaustralia.com.au 28

TEA 101 [A CAFE CULTURE CLASSIC]

It is fresh air, oxygen to be specific,

White tea seems to be the latest buzz phrase in tea; what is it?

which robs the flavour from looseleaf teas. Store the teas in an airtight container (not glass) away

All tea comes from the same

from moisture and direct sunlight.

plant: Camellia sinensis. How it is

Don’t store teas in the refrigerator

processed, however, determines

or freezer. The cooler temperatures

the type of tea it will become.

will not preserve freshness of tea,

White teas are the least processed.

and moisture and odours from the

White tea is hand plucked,

refrigerator or freezer will give the

unopened buds, which are often

tea an unpleasant taste.

loaded with downy hairs and are full of antioxidants.

What is “Popcorn Tea”?

Is there caffeine in green tea?

Some people refer to Genmaicha as popcorn tea. Rice kernels

Yes, all tea has caffeine. As a

are added while the green tea

general rule, green tea has about

leaves are being dried; the

one-third as much caffeine as a

kernels get crispy and some burst

cup of coffee.

open. Genmaicha has a unique appearance and a pleasant roasted flavour.

What is the best way to store loose leaf or sachet tea?

29

ORIGINAL ARTICLE

Tea 101 - A Cafe Culture Classic

“Yes, all tea has caffeine. As a general rule, green tea has about one-third as much caffeine as a cup of coffee.”

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31

Seriously Healthy.

Seriously Easy.

SER!OUS Smoothies.

Consumers now more than ever are focusing on what they are putting into their bodies. Food & beverage options that embrace healthier ingredients & eliminate those that are less desirable and not transparent, are becoming increasingly more popular.

This demand for wholesome ingredients and healthy options makes smoothies the perfect way for consumers to get their 5+ a day.

Recognising the demand from consumers and food-service providers alike for a convenient, all natural and functional beverage offer, SER!OUS Smoothies developed a range of frozen, pre-portioned smoothie packs The 180g pouches just need to be blended with a liquid of choice to create a thick all natural smoothie, consistent in taste.

Designed with food-service environments in mind, the SER!OUS Smoothie cafe range is gluten free & vegan. Using IQF whole fruit pieces, the chopping, dicing and packing of ingredients is done for you, reducing labour costs and minimising production time, ultimately optimising sales and profit.

SER!OUS Smoothies are fast becoming the smoothie offer of choice.

Available in four delicious & unique flavours â&#x20AC;&#x201C; Detox, Energise, Reboot and Booster.

For ordering enquiries email info@serioussmoothies.com.au or visit www.serioussmoothies.com.au For distribution enquiries email simon@seriouslyhealthy.com.au or call 1800 260 884

DON’T MISS AN OPPORTUNITY [WITH JUSTIN BROMAGE]

Photo by Sam Schooler on Unsplash

with

Don’t Miss the Promotional Opportunity That’s Right in Front of You (and your Customer)...

Your Point of Sale terminal

advantages to utilising this

is a vital piece of hospitality

option:

equipment. It allows you to

• Your POS is often at the

maintain your menu and prices,

centre of your counter, right in

ensures sales entry accuracy, acts

front of your customers – so a

as a communication hub between

graphic display fills the ‘dead’

the front and back-of-house, and

space taken up by the POS with

provides critical sales data for

an excellent non-aggressive

analysis.

marketing device.

But did you know that your POS

• When a sale is being registered

can be an active promotional

at the POS the content shows

tool?

on the display, allowing your

Most reputable POS systems

customer to be confident that

now have the option available

their order is correctly entered.

to add an integrated customer display that can scroll through a

• Use upselling and cross

series of high quality photos or

promotion opportunities in

graphics. There are considerable

an effort to grow the spend-

33

Don’t miss an opportunity

per-customer ratio of your

five.

venue – an excellent method of

Encourage engagement with

increasing revenue.

your social media channels

To help demonstrate the

six.

opportunity that a customer

Display photos of your venue

display presents, here are some

and flagship products

suggestions for the content that can be utilised:

one.

Advertise in-house specials

There is no shortage of ideas of

– of particular benefit are

how you could use a customer

promotions that are tailored

display to benefit your café.

to boost sales during quieter

By way of a suggestion, have

periods

10-12 different images on a 10

“

second rotation – this means

two.

each image will typically appear

Offer up-selling opportunities

every two minutes. Also,

for existing products to

alternate between infographics

encourage impulse take-up of

(promotions) and venue or

these options:

product photos – this makes the viewing experience less intense.

three.

Publicise new products that

Do not miss this opportunity!

have recently been added to

Finding eye-catching ways

your menu

to promote your business can enhance the customer

four.

Promote upcoming special or

experience and add to your bottom line.

seasonal events

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Reliable POS designed for hospitality Menu & Pricing Control

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35 35

ISN’T THAT BETTER?

We all know how pernickety customers can be. Sometimes we have to learn the hard way, that if you don’t give them what they want, they will vote with their feet.

Your customers know how they like their coffee so if you have recently served up something other than Barista Blend, no doubt you will have felt their displeasure and disappointment. We all learn from experience, that’s why more and more café owners have made Almond Breeze Barista Blend their almond milk of choice.

THE BARISTA’S BENCHMARK FOR COFFEE @baristablendaus

36

WHAT GETS YOU FROTHING? Almond Breeze Barista Blend is dedicated to pushing the coffee industry forward and in this series we meet the people who are leading the charge.

there was so much going on with it, and that it could be infinitely complex like wine, whiskey or chocolate.

What I love about being a barista is being able to share my passion for specialty coffee and seeing other people get excited about it as well.

In this month’s edition we speak to Simon Gautherin, founder of First Shot Barista Training, on what gets him frothing.

What made you want to start training baristas?

As a barista, what’s the first thing you notice in a café?

I began barista training after I realised that many things I was taught in my earlier barista days were wrong, and that there were plenty of myths about coffee being spread within the industry. Nowadays, the internet provides more access to information and coffee science is constantly improving.

The first thing I look at when I walk into a café is whether the barista seems to know what they’re doing. Also, how tidy and clean their section is – very similar to the way I would assess a kitchen in a restaurant.

However, a lot of baristas don’t have the knowledge they need and most people struggle to start a career in the coffee industry – which is what I wanted to change with First Shot Barista Training. Essentially, we help to structure information and make it accessible, and help baristas get their first café jobs.

How did you get into the specialty coffee industry?

What do you love about it?

I first started working in specialty coffee a bit over three years ago in Paris. I fell in love with coffee the day I realised that

37

visit site

“

I fell in love with coffee the day I realised that there was so much going on with it, and that it could be infinitely complex like wine, whiskey or chocolate.”

Tell us where you stand on latte art?

Latte art is a great way for the coffee industry to gain visibility – however it is all about aesthetics and it should always come second, after taste. The pure practice of latte art is something that can sometimes throw me off a little as it can be wasteful.

As part of my training, I hope to teach people to create latte art without wasting coffee and milk in the sink.

Here’s a tip if you want to practice latte art with very little wastage! For the shots: use old coffee, grind really fine and extract very little. For your milk, instead of chucking away the excess milk leftover after steaming during the day, put it all into an empty bottle, chill that older milk and you can reuse it again for latte art practice – You’ll be amazed by the results!

This goes for any kind of milk, including Almond Breeze Barista Blend.

Where do you see yourself in five years?

In the next five years I see myself becoming more involved in coffee sourcing and buying to be closer to the gross product and farmers – also it’s a great way to travel the world!

> Simon Gautherin

38

AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY

NOW AVAILABLE. 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.

2017/18

I N T E R N A T I O N A L

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.

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.

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

For further information or to purchase these important reports contact Connor Fox at connor@cafeculture.com 39

MEET YOSHIKAZU IWASE [Q&A WITH DAVID PARNHAM]

Yoshikazu Iwase is the

Where are you from/where

Representative Director of REC

have you lived?

COLLECTIVE CO., LTD. After its

I am from Aichi Prefecture, Japan.

You have said with creating the

founding Yoshikazu participated

Currently I live in Fukuoka city.

very best Specialty Coffee itâ&#x20AC;&#x2122;s

sales of Ninety Plus green coffee.

all about practice, how often

and placed in both domestic and international competitions. From

Tell us a little history about

do you practice/how many

2014, he won the Japan Barista

yourself.

hours a day?

Championship for 2 consecutive

I am currently 36 years old. My

As a barista, itâ&#x20AC;&#x2122;s necessary to

years. He represented Japan in

coffee shop REC COFFEE was

continue serving the best coffee

the World Barista Championship

founded in 2008 in Fukuoka in the

throughout everyday work. It

and won Second Place in 2016.

form of a mobile sales coffee truck,

is important to constantly put

Current primary focus is the

with co-owner Mr Kitazoe.

into practice all of your training

nurturing of the next generations

There currently are 4 stores in

repeatedly during store operations.

through barista training,

Fukuoka and 1 store in Tokyo.

As for competitions, I practiced

competition judging, and lecturing

more than 10 hours before the

at coffee seminars both within

What is your current role?

and outside of his company.

Since 2014 I have been working

These contributions to the barista

as a Maker and Ambassador for

Do you have a mentor or idol?

industry have become something

Ninety Plus. Also, in Japan I work

There are many within and outside

highly valued.

at Ninety Plus Japan to support the

of the coffee industry. I cannot say

40

national and world competitions.

Meet Yoshikazu Iwase

all of their names here, but there

lead me to make the challenge

WBC. However, I am a business

are many people that I look up to.

again for the world competition.

owner, and I continue to have my

My father is an especially great

I felt that to win was a great

greatest challenges as a part of my

one.

honor, and at the same time I

everyday life.

felt a very strong responsibility.

How did it feel to be the

What I felt immediately after

What are your future plans?

Japanese Barista Champion

winning were the feelings that

My competition as a competitor at

for two years 2014 & 2015 and

rose within me - that â&#x20AC;&#x153;winning the

the WBC in 2016 was one without

what were your preparations?

national championship got me the

an ounce of regret. Currently I am

In 2014 I did all and everything

right to participate in the world

not thinking about getting back on

that I could do to win the

championship and now, this is

stage as a competitor.

championship. I did not make

where the real fight begins!â&#x20AC;?

What advice would you give to other aspiring baristas?

any compromises in fighting through the national competition.

What would you say your

There is no answer in coffee.

The next year, 2015, placing a

greatest challenge has been so

The answer changes according

(disappointing/frustrating) 7th

far?

to every time (generation) and

at the WBC Seattle competition

As a barista, it is of course the

culture. In order to communicate

41

Meet Yoshikazu Iwase

and show the wonders of specialty

part of training for the WBC.

coffee to its maximum, always

distinctly different charm/appeal for coffee. From that moment I was

question how and why, and please

Have you traveled overseas

make challenges through continual

much?

trial and error on an everyday basis.

I have a lot of jobs overseas, but

Is there any message you would

I rarely take overseas trips on my

like to give to those new to the

personal time.

coffee industry in China?

10. How do you psych yourself up before a WBC championship?

captivated by coffee.

Now China is such a big coffee

The last hour must be nerve

What would you say is the

market in the world, and at the

racking.

most inspiring aspect of your

same time there is a tremendous

Yes, I do get nervous an hour

experience in the coffee

possibility. Please continue to strive

before going up on stage, but as I

industry?

to always deal with customers

think of the unbeatable amount of

Probably the biggest impact was

seriously, and do your utmost to

practice and my perfect team, the

when I was introduced to Specialty

convey the taste of wonderful

nervousness naturally goes away.

Coffee for the first time about 14

coffee.

Controlling your mental is also a

years ago. That was when I felt a

42

2018

PRESENTS

AS Te rs OB AL RO N CE GE ST GL C ON FE RE TH E L AR TI ON + TI PE C OM

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

43

USA AEROPRESS CHAMPION [2018]

Championship Saturday,

by Tectonic Coffee only weeks

September 29.

after the new Los Angeles coffee

“I’m still shocked and can’t wait

roasting company was launched.

for Sydney!” said Garay, who

Owned and operated by Deaton

hopes to “bring the big prize to

Pigot, Tectonic has been catapulted

the US.” Garay competed on a

into the world spotlight with

2018 USA National Aeropress

last-minute entry to the event

honors from Golden Bean North

Championship hosted by

hosted by LA’s Tectonic Coffee

America announced only days

Tectonic Coffee and Las Lilas

and Las Lilas Coffee.

before the US Aeropress event.

Second place was occupied by

The World Aeropress

LOS ANGELES, CA, September

Kathie Hilberg, champion of the

Championship Finals will be held

29 - Carolina Ibarra Garay, an LA

Minneapolis regional, and in third,

in Sydney, Australia on November

local, took top honors and the

Karl Gunselman who took top

17, 2018. For more information

opportunity to represent the

honors at the Denver regional.

regarding the event, contact

Los Angeles Cafe Manager to Represent the United States in Sydney, Australia on World Stage.

Coffee of Los Angeles

Deaton Pigot

United States in Sydney, Australia during the 2018 USA National

The national event was hosted

44

deaton@tectoniccoffee.com

USA Aeropress Champion 2018

s n o i t a l u t ongra

C

Proudly sponsored by

I N T E R N A T I O N A L

45

DESIGN TRENDS with BONI

design tips [SPRING]

A spring clean refreshes the mind, body and soul... and your work space. Work these tips into your spring clean to ensure your customers keep coming back.

>>

>> Go greener:

Bespoke lighting: Memorable light fittings to complement your cafeâ&#x20AC;&#x2122;s style...

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- Keeps the air quality fresh - Adds a calming connection to nature - Adds a unique element to any interior

>> Renew your colour palette: Choose colour from a featured artwork to achieve the perfect complement to your existing colour scheme.

- New paint provides an instant fresh look - Low-cost - Easy to DIY

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LET US MANAGE YOUR EQUIPMENT,

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47

Cafe Culture Issue 48 Annual Bumper Edition

The perfect 'edition' for your coffee table. [ P U R C H A S E Y O U R C O P Y T O D AY ]

THE MAGAZINE FOR

PER EDITION ANNUAL BUM

Y

THE CAFE INDUSTR

AU $14.95 ISSUE 48

S H O P. C A F E C U LT U R E . C O M / C O L L E C T I O N S / C U R R E N T- I S S U E

48

easy spring salad [RECIPE]

Rockmelon and prosciutto pasta salad

METHOD

Step 1

0:10 Prep | 10mins Cook | 8 Servings

Cook the pasta in a large saucepan of boiling water

Colourful, delicious and easy - perfect for a

following packet directions or until al dente. Refresh

light and fruity meal this Spring...

under cold water. Drain well.

Step 2 INGREDIENTS

Transfer the pasta to a large bowl. Add zucchini, rockmelon, prosciutto, spring onion, rocket, half the

• 500g spiral pasta

mint and half the parsley. Toss to combine.

• 1 zucchini, cut into long matchsticks • 350g rockmelon, seeded, peeled, cut into

Step 3

thin wedges • 100g prosciutto, coarsely torn

Whisk the buttermilk, lemon juice and mustard in a

• 2 spring onions, thinly sliced

small bowl. Season.

• 60g pkt Australian Baby Rocket • 1/4 cup mint leaves

Step 4

• 1/4 cup flat-leaf parsley leaves • 1/2 cup (125ml) buttermilk

Divide salad among serving plates. Drizzle with the

• 1 tablespoon lemon juice

dressing. Sprinkle with remaining mint and parsley to

• 1 tablespoon Dijon mustard

serve. https://www.taste.com.au

49

DO YOU WANT TO

ENTER THE LARGEST COFFEE MARKET

IN THE WORLD?

Let Café Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!

Australian café structures and supply chains are seen by the rest of the world as global leaders. Let our team of route to market consultants expose you to the world.

The Café Culture Team can create a tailored package to suit your business marketing needs and sales targets. Café Culture International is well on trend with all global café markets and can help fully design your campaign and introduce your product to your chosen target.

CONTACT Sean Edwards Managing Director sean@cafeculture.com Café Culture International now has offices in Portland (Oregon), London and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.

WEBSITE www.cafeculture.com

50 50

Need assistance?

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COFFEE EQUIPMENT INSURANCE We can also place cover to insure your equipment against fire and peril, theft and accidental damage, accident, machinery breakdown and general property cover.

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upcoming events [2018]

2018

PRESENTS

AS Te rs OB AL RO NC E GE ST GL ON FE RE TH E L AR ION + C C OM PE TIT

INTERNATIONAL COFFEE DAY International Coffee Day is a global celebration of coffee’s journey from the farm to your local shop — an opportunity to honour the men and women who grow and harvest the coffee we love.

OCTOBER

01

WORLD LATTE ART CHAMPIONSHIP Belo Horizonte, Brazil The World Latte Art Championship highlights artistic expression in a competition platform that challenges the barista in an on-demand performance.

The top-scoring competitor in the final round is declared the World Latte Art Champion.

NOVEMBER

7

53

GOLDEN BEAN AUSTRALIA

21-24th Nov

This event has been running successfully for four years in North America and over twelve years in Australia. It has been one of the key elements in the growth of the Australian coffee industry.

NOVEMBER

21

G OLDEN BEAN 2018

2018

PRESENTS

AUSTR ALIA/ NZ

AS Te rs OB AL RO NC E GE ST GL C ON FE RE TH E L AR TI ON + C OM PE TI

WE WANT YOU. JUDGE | PARTICIPATE | NETWORK | ENJOY Join the growing number of roasters who attend year after year and reap the benefits of judging award winning coffee, networking with leaders in the industry, sample innovative products and state of the art equipment, and enjoy the always entertaining awards night (Medieval theme 2018)

JOIN THE BATTLE. REAP THE BENEFITS. REGISTER TODAY Pentair Everpure® Golden Bean Australia & New Zealand Wed 21st – Sat 24th Nov 2018 Rydges, Port Macquarie NSW, Australia goldenbean.com.au/attend-the-conference/ info@goldenbean.com

LET THE BATTLE BEGIN. 54

REGISTER NOW

72.

WANT TO BE INVOLVED? ADVERTISING & CONTRIBUTIONS EMAIL INFO@CAFECULTURE.COM OR PHONE (02) 6583 7163

D

I

G

I

T

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L

MORE THAN JUST A MAGAZINE

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