Cafe culture digital issue 5 by Cafe Culture

issue #5 j u n e /1 8

MORE THAN JUST A MAGAZINE

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

COVER by Boni - Cafe Culture

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CONTENTS REGULARS 4. PUBLISHER’ S NOTE 6. AROUND THE G ROUNDS 1 0. INDUSTRY NEWS WITH PHIL DI B EL L A 1 7. ALCHEMY - MIX WITH THE BEST 2 7. SALES ANALYSIS - JUSTIN BRO M AG E

REVIEWS <<

FEATURES 1 5. G OOD SNACKS 1 9. WHAT ’ S IN SE ASON 24. A PUQPRESS PROJECT

4 4. B E L L AG I O BRE BAR 45 . T H E SE L L E R DOOR 4 6. O NA CO FFE E - M AR ICKVILLE

18.

with

publisher’s note with Sean Edwards

OUT N ABOUT SEAN EDWARDS

Are you PC?

everyone around us. Political correctness has become out of control and often scares business people to make personal and rational decisions for the fear of backlash.

he cool weather is here, so this is the period to get involved in your winter menus. It’s time to get your loyal customers to cuddle up to a hot We are all so caught up with what’s appropriate chocolate or a homemade pumpkin soup to warm rather than telling the truth about our own true their souls. Cafe owners it’s the perfect time to thoughts and emotions. The world is getting swing into a warm winter menu and it’s a good dictated to by small minority way to disguise a change in groups who bang away pricing structures, to make publically via social media your business profitable for networks about their group the rest of the year. “Political correctness has interests and their own become out of control personal hardships. I always welcome seasonal and often scares business changes as it’s the perfect I am personally disliking the reason to create a new people to make personal way businesses jump on the point of difference for your and rational decisions for back of some issues with business and to change the fear of backlash.” no real reason or connection those outdated systems. to that cause, but are using Make your business cozy these issues as a marketing with good heating, seating in push for their own businesses. the sun and shutting those This is not always the way, but it’s not hard drafts out. People will tend to stay a little longer to read between the lines to try and work out in your cafes, so increase your sales frequency at the connection and the reasoning of these the tables to get that second coffee order. actions. I have seen it too many times of late where many social issues, that yes have to be Now it’s time for my rant, sorry readers but I rectified in the world, but have to be solved and have to say, Aussies are getting far too soft in debated in the right arenas. The media is great at expressing their honest opinions! We are being sensationalizing issues now with the easy use of far too accommodating just to stay kosher with

“So next time you hear the minority beating their loud drum, have a good look at what’s real and sustainable in their cause.”

social media - meaning it’s become available to all and can be a very dangerous weapon against those who make an objection towards that ideal or belief.

whole process and to weed out any backlash from a decision. Clear communication to all, once a decision is made, can be vital to adhere to in the process of change making.

Gone are the days of toughening up and working through hard issues. Everyone is quite willing to hang their dirty laundry out amongst the multitudes of pretend followers and fake acquaintances. It’s hard to be tough sometimes in business and ignore the noisy minority, but as a business owner it’s crucial to be able to make a stand and analyze your real customers base and their needs. It is difficult sometimes to hurt people’s feelings, but you have to be objective in all business decisions you make, to progress forward.

So next time you hear the minority beating their loud drum, have a good look at what’s real and sustainable in their cause. Fear is an amazing tool for getting people’s attention! The new tool ‘embarrassment’ is also a very damaging weapon and you as a business owner need to be ready for when it is aimed at you. Remember, don’t be scared to speak your mind in the right surroundings. The problem of riding the soapbox has been with society for centuries and with social media it can be your rise to fame or a quick fall to failure.

I still like to revert back to the SWOT analysis when I make any business decisions. It helps identify the Strengths, Weaknesses, Opportunities and Threats by seeing it written in front of you. Completing a SWOT is also a good team exercise when making a group decision, with complete input into the

Sean Edwards Editor and Chief 6

around the grounds with Andrew Hunt

how baristas add value with

How your baristas can add value to the customer experience

1. The customer comes first While you’ve no doubt placed someone welcoming and friendly at the point of sale to interact with your customer and make a great first impression, it’s important that the customer connection travels down the line to your baristas too.

The concept of having amazing customer service in your venue probably isn’t groundbreaking, but the extent to which you go to is what will set your cafe apart from the rest. One of our core Roastery values is to always consider our customers wants and needs above our own. This is carried through all the way from our green bean selection and roasting, to our baristas working in the venues.

A person’s morning coffee journey is a personal one and in order for their experience to be unique they need to feel special and comfortable in your space & company. Just in the same way that many liken their bartender to a therapist, the same can be said of their barista! Any barista who has their head down and isn’t acknowledging the customer in front of them is losing the opportunity to solidify a relationship and increase repeat business.

Your baristas are so much more than the hands that make coffee and fulfill orders, they’re a gateway into knowledge and insights from your customers. Here are 3 of the tips we share with our Roastery wholesale partners to help train and empower their baristas to take their customer service to the next level. 7

As your baristas build relationships with their customers, it will help them to learn and better understand what it is their customers specifically want. Not only will they give that little bit extra on a social engagement level but also with the offering they can deliver too. Your baristas are a great tool to learn more about your customers’ needs, and you know what they say - knowledge is power.

A customers idea of their perfect coffee doesn’t always fit with our understanding of the coffee menu. For example, in the past I have had many a customer ask for an extra extra EXTRA hot coffee. Often these customers are never satisfied with my hottest of hot lattes - what to do? Think outside the box! Instead of making a conventional latte I ask my customer to try something a little different then make a half long black topped up with piping hot milk. This has changed many a hot latte customer’s life by finally delivering the beverage they are after. Be sure to ask the customer what they think of your interpretation of their coffee preference and adjust if need be.

On the flipside, it is equally important to understand when a customer just wants their coffee without the chit chat and intrusion! 2. It’s OK to break the rules Train your baristas to go into every customer interaction with a positive, can-do attitude. While complicated requests can feel tedious and time consuming, chances are that your customers have ordered their morning coffee just the way they like it, and this is the hospitality industry after all.

“ ... baristas are a

great tool to learn more about your customers’ needs, and you know what they say knowledge is power. ”

Empower your team to manage special requests and determine the limit. While it’s so important to be accommodating, it’s also crucial that you’re mindful of other customers and conscious of wait times. At the end of the day, if it’s going to take an extra 30 seconds to make someone’s day, it’s worth it.

3. Be relatable

with their usual. Most customers will appreciate the gesture and the experience.

If you’re in the business of specialty coffee, your baristas and floor staff need to be able to present coffees to your customers and have them understand why it’s so special. To most, coffee is just coffee, which makes for an opportunity to add more value to their experience. It’s crucial that your team can break down your offering and communicate it well to your guests to help them learn & understand.

A good starting point is to speak to three key points for each coffee; where it’s from, the varietal and the process. Further to that, highlighting three flavour attributes your customer might recognise in that particular coffee will help them identify what they’re experiencing and tasting. Don’t lose them in the process though; throwing out too much information can feel overwhelming and alienating.

For most, their first coffee of the day is going to be their comfort coffee. If your baristas notice a customer coming back in the afternoon for their second or third, this is their opportunity to strike up a conversation and offer them something a little different to their usual coffee such as an espresso or a filter coffee. If they don’t like it simply replace it

To learn more about The Grounds Roastery, visit thegroundsroastery.com.au by Andrew Hunt, The Grounds Roastery Training Manager 9

ANFIM FOR FLAVOUR. THE JOURNEY TO GREAT ESPRESSO MADE EASY WITH ANFIM

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industry news with phil di bella

Photo by Marc Babin on Unsplash

sustainability in coffee As a coffee supplier weâ&#x20AC;&#x2122;re committed to finding a way to keep our producers sustainably profitable. The coffee world is in quite the conflicted state at the moment.

culture with the same fervour, including three of the worldâ&#x20AC;&#x2122;s five largest countries. With India, China and Brazil developing a taste for fine coffee, there is more competition than ever to secure quality beans to meet ever-growing demand.

Demand for specialty coffees is outstripping the producers ability to supply it, however the global coffee market remains priced very low.

As of the beginning of June 2018, green bean prices are at a low. Specialty coffee producers will soon be faced with a choice to either keep their prices stable and struggle to sell their product, or drop their prices and potentially make a loss!

This puts an increasing strain on producers who have invested time and money into growing, cultivating, picking and preparing the coffees for sale. The low price means that there are lots of buyers in the market place but many farmers withholding their crops in the hopes that they can pressure the market to go up!

The investment in our direct trade program has allowed us to maintain our quality product, while pricing will remain consistent and fair. There are a few things to keep in mind: Now, more than ever, is the time to be wary of cheap coffee deals that seem to be somehow too good to be true. Cheap coffee will always come at a price: either to the quality of the product, or the ethical and environmental standards that may have been bent or bypassed to produce a cheaper crop. Maybe there are extra rocks thrown in to the bags to

On the consumer end of the spectrum, Australians have embraced coffee culture with gusto. In recent years, Australian coffee drinkers have developed into savvy, smart and socially aware aficionados with discerning tastes. Weâ&#x20AC;&#x2122;re not the only country that has been swept with a coffee craze; around the world emerging markets are embracing coffee

visit site

make up dead weight… Mainstream FAQ (fair & average qualities) are the core of sustainability for producers, not specialty grade coffees, so we need to be sensitive to the fact that everyone needs to eat! No coffee trader is immune to the effects of the world market and the challenges that it brings.

Is the producer being adequately paid for their product? Ultimately, the prices will not stay low forever. Consider that whatever decisions you make, you are in it for the long haul. It’s all about sustainability for your roasting business and sustainability for the producers.

Ask yourself: What is the price your business is willing to pay for a bag of coffee?

by Phil Di Bella www.ict.coffee

is the price “ What your business is willing to pay for a bag of coffee?”

THE

GREEN ROOM

NOW OPEN At ICT we believe that everyone should have access to amazing coffees. That’s why we have created the ‘GREEN ROOM’. •18 Different coffees to choose from! • Buy as little as 1kg • Work-horse coffees, Microlots and Exclusives available • Roast your own coffee on site!

Contact International Coffee Traders 0433 928 289 | rai@ict.coffee | WWW.ICT.COFFEE 13

Stand out & gain exposure with

Four ways to make your café stand out and gain exposure.

that demonstrate you’re doing your part for the environment. From recyclable coffee cups, to biodegradable food containers, there are lots of different ecofriendly options that will help you go green, without compromising functionality and branding.

Attracting a steady flow of customers to your café is a key factor of success, and in today’s competitive market this can be easier said than done. You’ve got great coffee, amazing food and a stylish space, but how do you take your café to the next level and entice more people to walk through your door? Roasters and café owners must understand the importance of packaging design, especially in light of current customer trends. Coffee packaging is a functional necessity for freshness, and has to convey a brand personality – it is what customers will envision when they hear a brand name. Brand personality makes you stand out on the shelves and captivates social media users, so you really want the right look! The team at Castaway and MPM Marketing Services can assist you to develop the packaging you need from start to finish. Here are four ways to add a unique twist to your café and gain exposure.

2. Brand Builders® custom printing So, you’ve worked hard developing a Winter menu that people love – Make sure you put your best food forward when it comes to showing off your products. Our design and print service enables operators to “Build their Brand” using a truly mobile platform, their food packaging. Branding offers many advantages such as creating and retaining customer loyalty, giving a more professional appearance and enhancing the product itself. Our approach is simple. Building a brand is a process and doesn’t happen overnight. Our team can provide simple branding ideas and help you get the best outcome as per your budget and accompany you through every stage of your project. You can start small with a branded napkin or paper bag, and as you grow, move on to branded coffee cups or food containers.

1. Choose recyclable and sustainable options Customers have become more switched on about frequenting cafes offering eco-friendly options 14

3. Continually seek input Our experienced team of industry experts with knowledge of product development, design and manufacture are available to offer advice on product options to meet your brand, environmental and budget goals. You’re always looking for ways to improve your business so why not go straight to the source for feedback? Test our products in your business and ask for feedback from your customers.

theme throughout your packaging applications. Our TrueColour™ print management system utilises the latest technology to accurately match colours throughout the whole process from initial colour selection, to colour proofs, and final production. Our printing experts will ensure that your brand and design is consistently reproduced across different material substrates for high-quality, colour accurate packaging. Contact us to find out more.

4. Small details make a big difference Making your café stand out from the competition doesn’t have to be a difficult task. With the right amount of planning and creativity, you can create a truly unique experience to keep your customers coming back for more. The Brand Builders custom print service offers you the opportunity to have a consistent brand and colour

Australia E: enquiries@mpmmarketing.com.au W: castawayfoodpackaging.com.au New Zealand E: enquiries@mpmmarketing.co.nz W: castawayfoodpackaging.co.nz

Who doesnâ&#x20AC;&#x2122;t love a good snack! Healthier crunch: grain-and seed-based snacks provide a high-texture alternative to crisps Itâ&#x20AC;&#x2122;s no wonder that 96% of Australians are reaching for snacks in-between meals as it has been engrained into our daily routine. Starting with recess at school and tea breaks at work; they provide comfort when we are down, the meal replacements when in a rush, a companion when relaxing and staple when we are celebrating. by Roxanna Chan The habit of putting our hand into the cookie jar or searching for something sweet is changing as consumers over the past 5 years have become increasingly health conscious with a new attitude on snacking and are seeking higher quality snack foods beyond the traditional options of potato chips and biscuits. Trends indicate manufacturers are responding with the increased focus on functional foods.

Protein rich: high-protein snacks are a focus across meat-and plant-based products

Dairy snacking: experiment with different textures, such as crunchy cheese, to make low-carb diets more satisfying

In our office you will hear the steam wand sound at the stroke of 3 as we spin our liquid gold (Alchemy Turmeric + Almond Milk) for the perfect, taste & texture to satisfy our afternoon cravings. Still seeking the smooth, chewy, crunchy or crispy textures for the healthy conscious, WGSN trends report by Harriet Kilikita show alternate options to sooth those cravings.

Drinkable on the go options: snacking drinks make getting a hit of nutrients on the go even easier

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

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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

www.alchemycordial.com.au

A l c h e m y . M i x w i t h t h e

b e s t

Alchemy. Mix with the best. We want to share our new look Alchemy brand with you. The same wonderful flavours, now in a new bottle and labelling, which calls out the key features of our products.

Innovative. Of course, our coffee syrups are not just for coffee. A few years ago we pioneered the flavoured hot chocolate, and released a range of syrups primarily designed to work in hot chocolates and mochas. Flavours like Turkish Delight, Coconut, Chilli and Spice and Liquorice, when added to chocolate transform the humble hot chocolate to a whole new level.

Heritage. For more than twenty years, Alchemy has been an integral part of the Australian café scene. As the first Australian company to make coffee syrups and a liquid chai concentrate, we have seen the tremendous growth of diverse hot and cold drinks up close, and played a part in the development.

Collaborative. We love working with, talking to and growing with café owners and their teams. We see so many interesting ideas and opportunities as we travel the world and we love to share what we learn with you. So if you want to review your drinks menu, discuss product ideas or just find out what the market is doing both here and overseas, just give us a call.

Obsession. We started with our ‘Obsession with flavour’, a passion that ensures everything we do is first and foremost absolutely delicious. To that we add our passion for the coffee industry, and for the wonderful, fragrant and fabulous taste of coffee. We never want to drown that or overpower it, our coffee syrups add depth and diversity to the good quality specialty coffee base and milk.

Available. Contact us for samples, supply solutions, products, promotional support or guidance by calling our HQ: on 07 3488 2335 or email info@alchemycordial.com.au Or of course connect with us on social media. Cordially Yours,

Authentic. With this in mind, we only use natural flavours and colours. These typically cost more, but as coffee companies take their bean sourcing and blending very carefully, we share that passion for real flavours made with nature, not chemicals manufactured to replicate it. The result is a far better flavour experience in cup that quality conscious consumers prefer.

Michael Bishop - Founder.

For more info visit www.alchemycordial.com.au/

L A T I G I D

whatâ&#x20AC;&#x2122;s in season - JUNE

Custard Apples Baby Fennel

Benefits: reciExcellent source of vitamin C pes Source of potassium Dietary fibre. Serving Suggestion: Puree the flesh in a blender until smooth and add to cocktails. Stir segments into a green chicken curry in the last few minutes of cooking. Cut in half or pull apart with your hands and use a spoon to scoop out the flesh to eat.

Benefits: Vitamin C Folate Dietary fibre Potassium Serving Suggestion: Cut into wedges, drizzle with white wine and braise in the oven. Thinly slice the bulb and drizzle over a mustard and lemon vinaigrette.

Celeriac

recipes

Benefits: Vitamin C, Vitamin K Vitamin B-6 Potassium Phosphorus Serving Suggestion: Celeriac can be prepared by baking, boiling, frying or steaming. It can also be mashed and served as a side dish or chopped and added to soups.

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Cafe culture classics

should you store coffee in the fridge? Three years ago Cafe Culture published an article by Andy Freeman discussing one of the most commonly asked questions in this industry... “should I store my coffee beans in the fridge?”

bean faster than just about any other poor storage method. Keeping your coffee in a half empty tin will trap a lot of air in the container, and the oxygen will continue to oxidise the coffee. This is made worse each time you remove the lid, as the volume of air is replaced with more oxygen and the cycle continues. WATER >> Water not only brings out the aroma of coffee by valorising the volatile oils; it also does a great job of staling coffee beans. Keep them dry until you need to use them to get the very best out of the bean.

The answers received varied from “of course” to, “never ever” and everyone seems to have some justification as to why their own answer is correct. Often the reason is a tad illogical, like, “great aunt dotty said I should” or, “I’ve always done it this way” but mostly people just don’t stop to think about why they choose the storage method they use.

LIGHT >> Direct sunlight is bad, but even indirect sunlight can help speed the staling process. Most commercial coffee hoppers are tinted to get a compromise between keeping the light out and still being able to see how much coffee is in there.

AIR >> The 20% of oxygen in the air around us is the enemy of a coffee bean. Oxygen will stale a coffee 22

PACKAGING >>

fast rate. Keep your milk in a 4 degree fridge, not your coffee. There is a more recent move to keeping coffee in wine refrigerators, which has some merit if you set them on the higher scale. Wine is often stored in the 12°C - 20°C range; if you stored coffee at 20°C, the differential between the fridge and the ambient temperature in the room would be low and condensation would be minimal. This could help in very hot and humid climates, but obviously has some running costs and storage space considerations too.

Good packaging that acts as a barrier to light and oxygen will keep coffee at its best until it’s opened. Obviously the inside of the packaging also needs to be food safe too. Mostly the industry uses three layer foil bags to protect coffee; the outside layer and inside layers are mostly low density polyethylene (LDPE) or polypropylene (PP) with the foil in the middle acting as an air barrier. We use bio degradable cornstarch with foil in the middle, but it acts the same. A small amount of air will be trapped in the bag when packing but if well sealed, the oxygen is “consumed” by the beans and staling stops after a few days. Some roasters use nitrogen flushing to help remove more of the air. For the most part it makes little difference and might only really become a benefit for long term storage. I would rather purchase fresh coffee more often than to store it.

LEAVE IN THE HOPPER >>

A late night whacky thought of mine with zero scientific research to back it up went something like this ... A fresh roasted coffee bean gives off carbon dioxide; carbon dioxide is heavier than air. If you filled a hopper with a kilo of beans and left the lid on it, the oxygen in the hopper would mostly convert to carbon I think the real TECHNOLOGY >> dioxide and because CO2 is punch line is, order heavier than air, the slight Coffee people often refer to the positive pressure of the beans fresh coffee more wine industry for guidance; the degassing would provide a often, store as little wine guys have been tweaking the similar inert gas barrier to as possible, worry beverage science a lot longer than Argon and Nitrogen flushing. most of the coffee industry, and This has the potential of being much less and enjoy quite often their ideas work well better than tipping the hopper far more. ” with coffee too. full of beans back into the bag There is a product in the wine at night, as less disturbance industry called Wine Save. It’s would mean less oxygen simply a can of argon gas that you squirt into an contact. The few trials I did of this method seemed open bottle of wine, keep it upright and cap it again to work well on nearly full hoppers of recently roasted to stop oxidisation. Argon gas is inert, tasteless, coffee. So undisturbed beans might keep OK in the odourless and heavier than air, so squirting some hopper, which really goes against what I expected into a wine bottle will leave a layer sitting on top and when I first tested it. provide a barrier between the wine and oxygen. At $0.35 an application, it might work on a bag of coffee COOL, DARK, DRY >> beans or in the hopper of your grinder too; let me know if you try it! My own personal answer to coffee bean storage is “cool, dark, dry, somewhere like your pantry” and REFRIGERATION >> for the most part that’s enough to keep most coffee beans happy for short periods of time. I think the real Keeping coffee in a normal fridge will cool it too punch line is, order fresh coffee more often, store as much and when opened in a warm room, it will little as possible, worry much less and enjoy far more. suck all the humidity from the air and absorb the condensation that forms on the cold beans. Coffee by Andy Freeman is hygroscopic and will attract and hold water at a

“

www.sanremoaustralia.com.au 24

a puqpress project with

We love to get behind a good deed in our industry, especially when it’s assisting to connect somebody with a disability to his passion of wanting to become a Barista.

some industry leaders. Café Culture Magazine editor Sean Edwards approached Brett Bolwell from Barista Technology to find out if the new Q2 Puqpress could help this young Barista overcome this obstacle in the espresso making process. Brett went one step further and helped fund a new Puqpress for Lachlan’s workplace at Kew Corner store in the NSW Mid North Coast.

19-year-old Lachlan Cavallaro has always wanted to be a Barista, but a birth defect of a partly formed arm and hand has restricted him from pursuing his goal. Making espresso coffee has always been a two handed skill and only having one good hand makes it very hard to tamp the coffee into the group handle. This all changed when a new solution was presented to him by

The Kew Corner store café owner, Staffan Andler, has been a big supporter of Lachlan, helping him to follow his dream of becoming a barista and he was thrilled at this opportunity. Staffan chipped

in financial support along with coffee company Peak Coffee to fast track getting the new Puqpress into the café.

that will revolutionise milk systems in busy cafés. Brett and his team designed the units to handle the busy Australian café workflow and have several units out in the field to put them through their paces. He is not far off launching these new specked up units to his customer base and has had major interest from some large franchises internationally.

Peak Coffee manager Steve Foye trained Lachlan in the use of the Puqpress which has been teamed up with a self-dosing Compak grinder, allowing the process of making a coffee a one-handed task. Lachlan mastered his techniques in a short time and jumped into the busy café workflow and pouring shots. The café makes over 300 coffees a day and the morning periods are quite frantic so the Puqpess has also become a favourite for the existing staff. Steve and Staffan are looking now at putting a solenoid and switch onto the steam valve so Lachlan can control the milk system on the espresso machine.

It was a real pleasure to see the industry working on solving actual local issues and providing people with physical disabilities the tools to get into this fun and exciting career. Please let us know if your business has got behind a project like this so we can tell our readers. by Tilly Edwards

Brett Bolwell, the owner of Brisbane based company Barista Technology, supplies many amazing hi-tech solutions to the coffee industry. Brett is currently launching “Caffe Assist” which is an automated milk steamer

For more information contact: Barista Technology P. 1300 582 443 E. orders@baristatechnology.com.au W. www.baristatechnology.com.au 26

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with justin bromage

sales analysis Photo by Sam Schooler on Unsplash

of a Café POS System

Over the past 4 months, we’ve tried to identify some important considerations that can help you to source a cost-effective point of sale solution for your café. With hundreds of alternatives available, from ‘free’ apps you can load onto a spare ‘iPad’, through to comprehensive systems that include integrated order display monitors and menu boards, the choice can be quite overwhelming. So, when doing your research, consider this series of articles and weigh up what is truly important to your business. Now let’s briefly discuss a final factor in getting your Café POS up and running – whether or not you should ‘DIY’.

Photo by Hannah Wei on Unsplash

the True Cost

[PART 5]

Calculating

live. Especially on the technological front, with the advent of the internet, has this change been most evident. You can now organise your own travel arrangements, purchase items from around the globe, do your banking from home and develop your own website. This ‘DIY’ mind-set has flowed across to the point of sale industry. The latest ‘POS apps’ are designed to allow the end-user to install, set up and maintain their own point of sale system without the need for extensive outside assistance. And again, for simple POS implementations such as a basic espresso bar, this is likely to be a perfectly adequate solution.

DIY vs Professional Help In recent years, the ability to save money by doing tasks yourself that previously required the help of a trained professional has changed the way we

But is it worth paying a POS professional to set your system up for you, as well as provide training 28

and ongoing support? Quite probably, for several reasons. First, your time is valuable, and what might take you 10 hours to set up might take an experienced technician half that time, leaving you to focus on other necessary tasks. This would be especially helpful if you are working to a fast approaching deadline, such as a store opening. It’s also worth noting that POS hardware and printers aren’t necessarily ‘plug and play’ like many modern home or office peripherals. They may require specific settings to operate on your network or function the way that you need them to. Additionally, without proper expertise, you could miss out on valuable advanced functionality or reports that might aid you in using your POS more effectively. And finally, if you have adjustments you’d like to make or problems inadvertently arise, receiving advice from someone who knows how your specific café is set up is often invaluable.

Additionally, without “proper expertise, you could miss out on valuable advanced functionality or reports that might aid you in using your POS more effectively.”

Be Thorough in Your Research It’s easy to get caught up in thinking that your café’s point of sale system is just a glorified cash register. But the truth is that it can, and should, be so much more. So, give thought to how your POS can help you manage your venue. Be sure to consider all the costs – not just the initial outlay, but the reliability, usability, security and longevity factors, and the advantages of proper installation and ongoing support. That way, you’ll have a better chance of choosing a solution that will support your café operation for years to come. For more information contact Uniwell. www.uniwell.net.au

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Touchscreen Point of Sale Solutions Designed to Enhance Café Efficiency “Our Restaurant has been using Uniwell POS and Lynx for over 10 years now and I can’t recommend it highly enough.” Ritsa – Restaurant owner “The new POS system is working great. It’s simple to understand and our staff have caught onto it very quickly!” Alex – Bakery owner “Take control of your business. Stock control & team member sales analysis – it’s never been easier! Just by using Lynx and the Uniwell HX-4500.” Danny – Café owner

Visit us: www.uniwell.net.au 1300 864 935 sales@uniwell.net.au Ask us about our POS Ready bundle - from $2,500 + GST

Preconfigured 10” touchscreen POS, cash drawer, printer & Uniwell Lynx Lite software Everything you need to get your Café POS up and running – just add your items and go! 30

LOOK WHAT WE’VE UNCOVERED

Made by baristas for baristas. And now styled by baristas. Thanks to our #VoteBaristaBlend campaign, baristas from around the country have made their choice. And what a brilliant choice it is. Australia’s most popular almond milk in Australian Foodservice now comes in this brilliant, stylish new look packaging. We’re sure you’ll love it (research doesn’t lie) but the real deal is what comes inside. We’ve kept the flavour, quality and versatility exactly the same. Enjoy.

THE BARISTA’S BENCHMARK FOR COFFEE 31

Let us know what you think @baristablendaus

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.

how to create basic patterns, like rosetta’s and tulips. This was a definite trial and error way of doing things, but because I was so passionate about latte art and most importantly, enjoyed it, it was something I loved challenging myself to do. Fast-forward a few years, and the eruption of social media. Instagram has become an amazing tool for latte artists to share their work, see what other artists are creating and what they could achieve. The amazing thing about latte art is that the possibilities are endless, so I was completely hooked from the get go.

In this month’s edition, we invited 2017 Australian Specialty Coffee Association Queensland winner, Emily Coumbis, to comment on where she thinks latte art is heading and why her right-sided brain is the key to her amazing latte art patterns. Where it all began I’d be lying if I didn’t put latte art at the top of my list as to what gets me frothing. The challenge of forever perfecting the new, and often complicated latte art patterns keeps me on my toes and frothing everyday! Having worked in the hospitality industry for almost a decade, it was six years ago my passion for all things coffee came to light. I’m a complete right side of the brain individual, so naturally I stemmed towards latte art as it gets my creative juices overflowing! From the start of my latte art career, I have been self-taught. It’s amazing to think back at how far I’ve come and how much latte art has changed. At the start, pre-Instagram (can you believe there was a time) I watched lots of how-to YouTube videos on

What do customers want? Today, I’m working as head barista at Piggyback Café, Brisbane. Here, we’ve taken latte art one step further and introduced colour to our coffees – something which I am obsessed with. Originally, latte art was done as a bit of fun as all my colleagues loved creating it, but then we noticed customers would specially request it and the next thing we knew, my rainbow latte art Instagram videos were going viral – it’s been amazing. The most requested patterns are normally the good old trusty ones, like the swan or ‘Happy Birthday’ – I get that one a lot! Latte art may seem simple to some, but it brings 32

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... never give up on something you have “deemed too hard! If you failed at it today then tomorrow will always be a better latte art day, you have my word!.”

people together, and creates joy for lots of people that normally wouldn’t be coffee drinkers. I’ve been lucky enough to meet people from all walks of life through latte art. The future of latte art is bright The future of latte art is something, if I’m being honest, I’m not too sure about. We’ve seen colour in coffee, 3D art all the way to Korea with a café doing Crème Art and painting Van Gogh on top of the cup. There are so many creative individuals out there and I’m constantly seeing new patterns and ideas that inspire me to try out new things, which is very exciting for me. When it comes to pouring latte art, my biggest advice would be “don’t be afraid of a pattern that you think looks too difficult”. The more difficult patterns are normally just a combo of the basics rolled out into one anyway. Once you’ve mastered the ‘basic’ pattern, like the heart or the tulip, set yourself a goal and after a day on the tools, you’ll be pouring your pattern in no time.

When using soy, let it rest for thirty seconds or so before you pour. This technique will make it a lot easier to handle and pour a great pattern, additionally don’t froth it up too much, and don’t overheat it unless you want tofu! Last but not least… My final thought to all budding latte artists out there, is to never give up on something you have deemed too hard! If you failed at it today then tomorrow will always be a better latte art day, you have my word! Inspired to get creative with latte art? Why not enter our Breezey Masters - http://breezeymasters. baristasforbaristas.com/

> Emily Coumbis

Tips for milk alternatives As well as latte art, another trend that has hit cafés, is the use of alternative milks. As a latte artist, using anything but dairy can definitely prove a challenge, however I’ve learnt a few tricks over my time, which makes it easier to pour great patterns. For almond milk, the brand plays a big role in how well you will be able to pour latte art with it. My favourite brand is Almond Breeze Barista Blend as it acts almost like using dairy and doesn’t curdle if it overheats, perfect for latte art! The trick when using almond milk is to not pour too fast! It glides a lot quicker into the coffee than dairy, so you want to pour slowly so you have more control over where you want your pattern to go. 33

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

Why the China Coffee market will further boom in 2018.

Cafe culture china

[PART 4]

China boom

chains mentioned above. We see Wagas, now years later in 2017, since it’s very first Shanghai location last century, has since gone from strength to strength.

... According to a study by consulting firm McKinsey — 76 percent of China’s urban population will be considered middle class by 2022.

Now co-owned by Australian business woman Jackie Yun — who won the Advance Australia award for food and agriculture for 2017 in recognition of that achievement in China. Many of you may disagree – however please ask yourself more deeply, as coffee and café Industry professionals, are we all becoming overly fussy about what’s in the cup vs. focusing on our café patrons and new coffee lovers coming into your café businesses? Exceptional customer service and café themes also play a big part in your long term café success.

There are many other examples of western café culture style success across China including café chains like the branded Bunny Drop, Flat White, Bruno and even more recently in 2017 “Grey Box” Cafés. The longer standing China café chain success story of Wagas Chain Café Group, knows the value of the above millennial business opportunity. The long term of the 76% middle class status by 2022 in highly population CBD locations is certainly a major reason why the Wagas Chain Café group decided to establish an Australian-style gourmet “Fresh Style Food & Beverage” café business in Shanghai back in 1999 — a business focused not just on service of great barista made coffee, but all the other extras. Especially their valued “salads and freshly made juices” on their changing seasonal menu, as it’s a major point of difference to other coffee house

If you would like more details on purchasing the 4th Annual China Café Market Report then please contact me or see Café Culture China Magazine for updates and regular Café Industry news. email. davidp@cafeculture.com.cn by David Parnham 35

enter/ attend breezeymasters.baristasforbaristas.com/ #BreezeyMasters

Almond Breeze Barista Blend is Australiaâ&#x20AC;&#x2122;s first almond milk developed in partnership with baristas, specifically for baristas.

DESIGN TRENDS with BONI

PACKAGE

design

>> OVEREMPHASIZE:

ackaging is ultimately what sells your product. When done creatively it should draw attention and send a message to the consumer that evokes emotion that leads to a purchase, and hopefully, affinity with your brand.

Golden Bean 2018 Brewing up sustainable coffee connections

These examples were found at Canva, showcasing some super creative packaging design that will hopefully inspire you to think outside the circle and not to be afraid to get creative with your marketing. A common thread that lies between each of these brands is how the product itself is incorporated into the design.

>> PLAYFUL & SIMPLE:

>> AESTHETIC & FUNCTIONAL:

MUNCH’N – Brand Creation

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Social media

INSTAGRAM PHOTO TIPS Instagram is a great marketing space for small businesses as you can easily grow your online business and customer base all via the look of an impressive photo.

of. It is even better if you get the key person to feature your product - this works, as customers will dream to have the same products as their idol. This is called using influencers which many companies use.

So which photos work best to generate a more involved social media following?

LIFESTYLE Your customer can be drawn to your products if you incorporate a lifestyle look by creating posts that represent a perfect life within your product. This can happen by posting a happy person or a destination place that your targeted audience would dream of. Also asking questions of your followers, like which destination they would like to go to, helps you define your targeted audience and to engage with your customer.

TARGET AUDIENCE If you use photos that target your audience with the things they most wish for, you are then more likely to sell your product. Link your customer to your products via a luxury setting, for example; place your product on a yacht in the tropics. This aligns your product with quality and inspires your followers to follow that success model. This is why many television advertisements feature great locations and scenery.

THEMES A theme is a great way to keep and to grow your following as the targeted consumer will not be able to let go of your theme as it catches the eye and also keeps your feed in a tidy order, so every post flows with the rest. This can be done by using the same filter in each photo or having a placement of the product in a similar order.

INFLUENCERS An inspirational person is a key photo to post on your feed, as they could be your customers idol. This can help grow your following as people will automatically like people they know or have heard

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The Annual Guide for all of your café related needs

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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

Low-cal chocorange souffles

METHOD

0:15 Prep | 25mins Cook | 4 Servings Taste.com.au has a great range of desserts all under 250 calories. This choc-orange souffle is perfect as a winter warmer and will satisfy your sweet tooth without spoiling the waistline. INGREDIENTS

• • • • • • • • • • •

1 teaspoon coconut oil, to grease 55g (1/4 cup) caster sugar 2 tablespoons raw cacao or dark cocoa powder 2 teaspoons cornflour 125ml (1/2 cup) reduced-fat milk 1 tablespoon Grand Marnier liqueur 1/2 teaspoon orange rind, finely grated 40g dark chocolate (70% cocoa), finely chopped 1 egg yolk 2 egg whites Raw cacao, or dark cocoa powder, extra, to dust

recipe

sweet delight

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Step 1 Preheat oven to 200C/180C fan forced. Grease four 125ml (1/2 cup) ovenproof ramekins with the coconut oil. Lightly dust with 3 tsp of the sugar. Step 2 Place the cacao powder and cornflour in a small saucepan. Slowly add the milk, whisking constantly, until smooth and combined. Whisk in the remaining sugar, liqueur and orange rind. Cook over medium-low heat, stirring constantly, for 6 minutes or until sugar dissolves and mixture thickens. Remove from heat. Stir in the chocolate until melted and smooth. Transfer to a bowl. Cool for 5 minutes. Whisk in the egg yolk. Step 3 Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Fold in remaining egg white mixture. Divide among prepared ramekins. Bake for 1517 minutes or until puffed and just set. Serve immediately dusted with extra cacao powder.

Is your equipment covered for electronic & mechanical breakdown? One of the biggest costs associated with coffee shops, café owners and roasters is the equipment that generates their income. They can range from the coffee machines, grinders, roasters and other associated equipment like cool rooms and display units. All these components have electronic & mechanical parts that can wear out or break suddenly in an event. Insurance can be quite complex when dealing with these items in a claim. One of the main areas of confusion is, what is considered an insurable breakdown and what is considered wear and tear. In simple terms, breakdown can be defined as a sudden and accidental breakdown of equipment, but excludes damage resulting from wear and tear or gradual deterioration. The most important thing is to have the right policy in place that covers electronic & mechanical breakdown for all your equipment involved in your business. Where the issue arises is how different insurance companies vary how they will cover these items. For example, some will require you take out two separate sections for electronic and machinery breakdown and if you don’t have both sections you may not be properly covered in the event of a claim. Some insurance companies will require you to list all the items to be covered. Unless you’re aware of all

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insurance matters

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the options available on the policy, it makes it very difficult to take out the right cover. Why Just Coffee Insurance? The advantage of the policy arranged through Just Coffee Insurance for coffee shops & cafés is that one section covers both electronic & machinery breakdown and there is no requirement to specify the items. In other words, you do not have to specify the cool rooms, display units, coffee machine, grinder etc. If you want peace of mind when you take out insurance, why not select someone who specialises in your industry and is actively involved in coffee industry events around Australia. Just Coffee Insurance is the organisation you need to talk to for your next insurance review. To get a competitive quote, call Just Coffee Insurance on 1300 605 061, email info@justcoffeeinsurance.com.au or visit www.justcoffeeinsurance.com.au Disclaimer: This article is not intended to give advice and should not be relied on as it is only of general nature. We suggest you consult an insurance broker who is licensed to give advice, for recommendations regarding your individual circumstances and situation. Ultra Insurance Solutions Pty Ltd t/as Just Coffee Insurance | CAR 240699 | ACN 104 485 412 is an Authorised Representative of National Adviser Services Pty Ltd t/as NAS Insurance Brokers | AFSL 233750 | ACN 096 916 184

cafe in focus L A T I G I D

Bellagio Brew Bar 433 Crown St, Surry Hills NSW Hey there, Felix Clark here, director of Bellagio Hospitality, comprising Bellagio Cafe (@bellagiocafe), Bellagio Tuckshop and Bakery(@bellagiotuckshop), and most recently, Bellagio Brew Bar!(@ bellagiobrewbar)

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up with our mates at Mr Chop Shop, Surry Hills, 433 Crown St, and have opened our coffee and pastry â&#x20AC;&#x2DC;windowâ&#x20AC;&#x2122;, serving specialty coffee by Pablo and Rustys, pastries by ours truly from the Bellagio Tuckshop and Bakery, and a banging brekky toastie straight from the Tuckshop menu.

Bellagio Cafe, in Waverley, has been open for 14 years, and is an institution in the casual dining landscape of the Eastern Suburbs. Four years ago, we opened the Bellagio Tuckshop and Bakery, in Bondi Junction, and have been getting rave reviews since.

We are immensely proud of where we have taken out pastries at the moment, I think our cinny scrolls and passionfruit curd donuts are the best in town for sure, and our croissants are right up there with the best. We rebuild the bakery this year with a full suite of new equipment to bring our quality and consistency right up there.

This month, we opened the Bellagio Brew Bar, our little espresso bar in Surry Hills. We have teamed 45

cafe in focus L A T I G I D

THE SELLER DOOR 73 Jetty Road, Brighton SA Cafe Culture and Almond Breeze recently held a Breezey Masters round at The Seller Door, and we just had to tell people about this fantastic venue...

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wanting. Immunity boosting fresh juices, Super (or super indulgent) Smoothies, Alternative Lattes and caffeinated pick-me-ups cater for everyone. As does the selection of soy, coconut, almond or lactosefree milk. A breakfast, brunch and lunch menu with everchanging specials that will knock your (hopefully locally handwoven) socks off. The Frittata Wellness Board and Super Nutrient Salads will nourish your insides, or you could indulge in the Banana Snickers Open Bagel (don’t worry, it’s actually still healthy). The Prospect: With their sights set on highlighting local liquor merchants, The Seller (or Cellar) Door are gearing up to share with you wine, beer, cider and Adelaide Hills gin at intimate events like ‘Meet the Winemaker Nights’. They’ve also been opening every Friday night in March to serve up house-made pizzas, cheese platters, drinks and cocktails. What other gems will be on TSD’s Bright(on) horizon? We couldn’t recommend more highly an SA café so committed to sharing the best of SA. You’ll be sold on The Seller Door. www.thesellerdoor.com.au

Market, Café, Venue, community hub and launch pad for South Australian small batch producers all rolled into one; The Seller Door prides itself on showcasing the very best SA has to offer. And, from the rows of timber racks adorning the red brick feature wall, you can quite literally also purchase it straight off the (top) shelf. The Product: Tom and TSD team have created a relaxed, personable environment to which their many regular patrons flock. Take a trip inside the pantry room, where a tastings space allows producers to share their treats - and tales - directly with the public. From Spice Girlz condiments and Goodies & Grains mixes to handcrafted Me-Mo soaps and the Mahalia Coffee beans used instore, TSD is bursting with backyard brilliance that will make you ponder purchasing from afar. The Prize: A drinks list that will leave no one 46

cafe in focus L A T I G I D

ona coffee 138 Marrickville Rd, Marrickville NSW Café Culture Magazine would like to congratulate ONA Coffee for the recent opening of their Sydney flagship store in Marrickville. We had the pleasure to visit the café in June and were given the royal treatment of their quality coffee offering during our tasting session.

Don’t be shocked if you bump into Sasa Sestic World Barista Champion, behind the bar showing off his passion to eager coffee lovers who are coming out to Marrickville sampling this new mecca of coffee businesses that are springing up in the old industrial buildings. Marrickville has definitely been revitalized.

The café is very open plan with the working bench utilised as the main seating area, giving customers the feel of being part of a working espresso bar. It also allows close contact with the ONA staff and their customers with nowhere to hide any mistakes, so perfection is practiced at its best.

At the back of the café is a dedicated training and events space that will be used for competition training, coffee education and events, which is ONA’s expertise, having a stable of barista champions over the last ten years. We wish ONA’s hard working team all the best with the Sydney venture and look forward to our next visit.

The café has a small, smart food menu and is more focused on great coffee offerings from the Canberra base business. They are practising using their own vacuum packed and frozen roasted coffee, which is pushing espresso science another few notches.

by Sean Edwards 47

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MINOR FIGURES OAT M*LK

You would be forgiven for looking out at the alternative milk market with confusion and bewilderment.

1 – How does it taste? Damn good, if you ask me. It was designed to work with coffee, so it won’t overpower those flavours you’re seeking in that Single Origin Panama micro-lot, while still imparting a smooth creaminess that you can only find elsewhere in Full Cream dairy.

In the Australian market of 2018, there is far more choice than many café owners know what to do with. We have the stalwarts of course; your Soy, Almond and Coconut milks. But then you see the fringe creeping in… Rice, Hemp, even Cashew and Peas. How do we choose which products to bring into the fold for our customers to both learn about and enjoy?

2 – Can I do Latte Art with it? Hell. Yes. This was another major goal the team strove to meet, and they did so with panache. Go ahead and stack some tulips, whack out some mirrored swans, polish off that rose you’ve been working on. Non-dairy folk deserve pretty coffees too!

Bear with me then, as I throw one more player into the ring. Enter Minor Figures with Oat M*lk, the answer to every problem presented by the other alternatives. Minor Figures was set up by a group of specialty coffee gurus, who had yet to find a satisfactory answer to the alt. milk question. So they made their own.

3 – Does it split? Ah, the dreaded split; scourge of the dairy-free coffee world for decades. Fear not though. Oat M*lk is robust enough to blend smoothly with even the lightest of roasts at searing temperatures, with no splitting at all.

The Boring Stuff Ok, let’s get this out of the way in one go. Deep breath… Oat M*lk is Dairy Free, Vegan Friendly, No added sugar, preservatives or stabilisers, lasts months unopened and a week in the fridge once cracked, and is a great source of Calcium. Nailed it.

So where can you find it? Ask your distributor! It is spreading across Australia as we speak, so odds are it will be on your product lists soon.Give it a whirl; there is a reason it’s taken the European coffee scene by storm. Now it’s your turn. Contact the lovely Georgia at Minor Figures at georgia@ minorfigures.com and she will be able to point you to a local distributor.

The Fun Stuff Now, any Barista worth their salt will be wondering 3 main things, for which we have an answer.

www.minorfigures.com

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19-21st Amsterdam

GOLDEN BEAN

The Specialty Coffee Expo was designed to be the coffee professional’s one stop shop for everything they need to succeed in the coffee industry. As the industry’s standard setter, the SCA has built a solid reputation over the last 30 years of providing the most up to date, qualified information and providing our members the tools to succeed.

This event has been running successfully for three 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.

JUNE

NORTH AMERICA 19-22nd

SEPTEMBER

19 50

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

event calendar

SCA

INFO@GOLDENBEAN.COM

2018

N E D L GO BEAN

PREPARE TO#GETROASTED

G O L D E N B E A N . C O M . A U

G O L D E N B E A N . C O M

AUSTRALIA / NZ

NORTH AMERICA

RYDGES

PORT MACQUARIE, NSW WED 21 THU 22 FRI 23 SAT 24

NOVEMBER

2018

NETWORK DEVELOP COMPETE

The Golden Bean invites roasters to submit roasted coffee entries to be judged in various categories. Roasters and industry players attend the conference as judges and participate in the blind tasting format, seminars and social events, creating a valuable opportunity to network, educate and form alliances within the industry. See website for more info!

THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE 1 51

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