Cafe Culture Digital Issue 6 by Cafe Culture

issue #6 j u l y /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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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. Â©2018 CAFE CULTURE

SALES EXECUTIVE - CONNOR FOX CONNOR@CAFECULTURE.COM MOBILE: 0427 147 218

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contents

REGULARS 5. PUBLISHER’ S NOTE 6. AROUND THE G ROUNDS 1 0. INDUSTRY NEWS WITH PHIL DI B EL L A 23. SALES ANALYSIS - JUSTIN BROM AG E

REcipe <<

FEATURES <<

1 3. WHAT ’ S IN SE ASON 2 7. WHAT G ETS YOU FROTHING ?

38. A NOT H E R O NE P OT WO NDE R

18.

with

SEAN EDWARDS Hi all, how do you cope with change?

publisher’s note with Sean Edwards

OUT N ABOUT

to press in August, so we have another week if you have a product or service that needs to be promoted to cafés nationally. Please give us a call.

How good is this digital publication. To tell you the truth, I have been in total fear while We have a big announcement with the launch making the switch from being a print to a digital of a new trade show concept for Café Culture magazine with Cafe Culture.I was super lucky International next May in Brisbane. We decided to to have an amazing team behind the scene to hold back on our event Café Biz for a year until we make this transition happen. Boni, Roxanna, could also reinvent this aging show. Café Biz was Tilly and Kathryn’s job roles have increased as we a great concept but lost its appeal, as tradeshows have gone from a quarterly issue to a monthly became a grind for the industry suppliers and magazine with lots more content to gather and delegates, as many new shows sprung up for a design. This has been a steep learning curb but year or two, making these expo’s I am very proud how they have poor quality and unsustainable. adapted and pushed through Many café suppliers backed some new barriers. Our sales guys “We have a big away from trade shows as their Connor and Dustin are also under announcement with the marketing dollars were diluted the pump to generate content launch of a new trade having too many choices around driven sales that align with each show concept for Café the nation. I am not going to month’s features and design. Culture International next divulge our plans until next months The digital magazine has some year in Brisbane in May. ” print magazine. We will then tell our exciting news of the new major advantages for the event and have our launch details business, with getting current available. industry news out quickly and being able to back it up with good social media I am excited about Café Culture Internationals posts that direct new people to the magazine that future and are reinvigorated with the changes we could not reach by print distribution. We can ahead of us. now track our readers and make smarter targeted campaigns, so our advertisers can aim their A strong concept I believe in is “The one thing in marketing spend more directly, and follow their life that is predictable is change”. customer engagement. We are still producing a print magazine which doubles as our Directory Sean Edwards issue and again this has been very well supported Publisher Café Culture Magazine. by our suppliers and contributors. We will be going 5

Setting your coffee up for success with

By Nick Ferguson, The Grounds Roastery Head Roaster

Here are the essential items you need for your setup, and what to look for:

It’s no secret that delivering high quality coffee to your customers is a sure-fire way to drive repeat business and increase your sales. Whether you’re just starting out with your own cafe, looking to upgrade your setup, or wanting to invest in improving your coffee quality, it can be tricky knowing what you’re missing.

Espresso Machine Higher quality machines give you the ability to achieve a more consistent product with better useability and generally have higher quality components. The key capabilities to look for are temperature stability (dual boilers and multi boilers offer this), steam performance and reliability. Ensure it’s well supported by technicians in your area for parts & services. When selecting the number of group heads, consider the space you need around your machine to work and the volume of coffees you need to produce.

From the fit-out of your equipment and workflow, through to the quality of coffee you’re working with, here are my key tips for setting yourself up for success. 1. EQUIPMENT

Grinder

When choosing equipment for your cafe, it pays to invest. While costs upfront can be steep, achieving consistent, high-quality results with your coffee will repay the investment tenfold.

I consider the grinder to be one of the most critical pieces of equipment in achieving quality results. While coffee machine technology is highly advanced, grinder technology is still catching up - this is where it pays to do your research. 6

Key capabilities should include reliability, consistency & quality. Spend time researching before you make a decision; trial them, borrow them or even take your coffee to the manufacturer if you need to. Keep in mind that just because a grinder is consistent when you trial it, it doesn’t mean it will be during peak service periods.

basis. Depending on the volume of coffees you’re producing, plan strict burr changes to be on top of any issues before they have a chance to affect performance or quality.

Tip: Set yourself calendar reminders for your weekly and quarterly cleans or changes to ensure you don’t miss your deadlines and let your schedule run over.

Tip: Be mindful of the volume of coffees you’re producing when choosing a grinder and invest in equipment that won’t overheat or breakdown during your peak times.

External supplier relationships If you’re working with external suppliers, implement a preventative schedule with them too. The money invested here will far outweigh the inconvenience of down time.

Setup During the design stage of your venue, think about space and workflow of the bar. While some machines are better suited to work with a left to right workflow, others work the opposite. Efficiency is key in a busy environment and it pays to be mindful of this from the very beginning.

Tip: Be nice to your tech guy! They’re in high demand and when you need urgent assistance, it pays to have a good relationship. 3. WATER

Tip: If you’re unsure of where to start with your equipment setup, visit your favourite cafe and chat to them about what they’re doing. When in doubt, keep it simple.

Water makes up over 90% of the ingredients in a cup of coffee yet is one of the most overlooked elements. If you’re feeling confident with your setup but facing coffee quality issues, the problem may lie in your water quality.

2. MAINTENANCE Water quality varies dramatically throughout world, it can even vary from suburb to suburb or street to street. Poor water quality not only negatively affects your equipment (scale build up can cause a multitude of problems), it also affects the solubility, extraction and flavour of the coffee itself.

Be preventative, not reactive! Talk to your coffee machine technician before you start trading about a preventative maintenance schedule for your equipment. Down time due to equipment failure can be incredibly expensive, not to mention damaging to your business. Failing to change grinder burrs and water filters can also be very detrimental to the quality of your coffee.

It’s important to find out the basic mineral makeup of the water in your area.

Internal processes

Here’s how you can find out about your water:

The basics of daily cleaning procedures should be extremely thorough and closely monitored. Further to that, a more in depth clean (including your ginders and burrs) should be implemented on a weekly

> Buy a simple TDS tester and dip it in your water - this will tell you in a very basic way whether your water is relatively soft (<80ppm) or relatively hard (>150ppm) 7

> Chat to your local coffee roaster to understand what filtration they use for their own quality assurance practices as they will be calibrating their roast profiles according to this. Try to simply match what they are doing - this is one of the reasons it pays to go local.

place should be a result of constant problem solving and improvements.

Tip: Don’t persist with things that don’t work. If you recognise a problem in your workflow, improve it to ensure it’s as streamlined & efficient as possible. 5. COFFEE

> Invest in a water test from your water filter provider - they can then curate the best solution for your water.

When it comes to choosing the right coffee for your venue, look for both quality and support from a roaster. To learn more about your local roasters, attend cuppings and taste as many coffees as you can. This presents an opportunity to find out more about their offerings, whether they’re transparent and open about the coffees they buy, and what kind of support they can offer you as a partner. The training and guidance they can offer you through a partnership can be invaluable to your longterm business growth.

Depending on your water quality, there are a few solutions you can look to implement: > Carbon block filtration - this prevents scale build up and removes sediment, chlorine and odours but essentially won’t change the mineral content (TDS) of your water. > Mineral Enriching Filtration these filters remove sediment and odour just as a carbon block filter does although they also add small amounts of flavour carrying minerals such as magnesium and calcium.

“ When it comes

to choosing the right coffee for your venue, look for both quality and support from a roaster.”

As you’re making your decision, be mindful that the majority of our market are drinking espresso based milk drinks. Try to be as objective as possible and get a spread of opinion for the right coffee for your venue but also trust your own palate for what you enjoy drinking.

> Reverse Osmosis with remineralisation - this is the most expensive method of filtration but it can be very necessary if you’re in an area with ‘hard’ water. This method strips out most of the minerals in the water - you can then put the minerals that you want back in via remin cartridges.

Tip: You get what you pay for. Specialty coffee is more expensive, but the quality is assured and in most cases your money will be going back into initiatives that help the sustainability of the supply chain in some sort of way, whether directly or indirectly. Not to mention your customers will notice the difference!

4. WORKFLOW To deliver your customers their coffee quicker and with better quality, look at the setup and systems your staff are working with. Each step in the coffee making process should flow into the next without unnecessary obstruction so the processes you have in

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industry news with phil di bella

crop expectations

exchange, ICT has agreed to lift premiums on coffee prices in order to guarantee adequate quality. It’s worth noting that at such low prices some producers cannot afford to harvest which endangers qualities and their livelihoods.

n our dealing with producers it’s necessary that we always keep an eye on crop expectations and the markets. Take for instance, our supply from Brazil. Our latest reports indicate an abundant harvest & positive expectations of good cups for immediate shipment.

ICT gives “higher prices commitments” to ensure qualities required are achieved.

This should be good news right? But behind the scenes, last week, coffee prices in NY have reached a record low price. Prices fell under 1.10 per pound.

It’s a mutually beneficial system for the producer and for us, the consumers.

The immediate action taken by producers allowed prices to remain steady as differentials increased to cover the current lows.

International Coffee Traders remains as always committed to provide correct and accurate market information and steady prices to producers so roasters can project their purchases & sales adequately.

However, it is important to note that coffee prices at the NY terminals on this occasion, have little to do with the fundamental laws of supply & demand.

Please contact ICT to get our prices & contract options to secure your stocks at the right time.

Yet again, we see a market that finds opportunity in divesting positions in soft commodities to capitalize in gains on other highly priced categories.

by Phil Di Bella www.ict.coffee

For the producers, due to low prices at the New York 10

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L A T I G I D

whatâ&#x20AC;&#x2122;s in season?

SWEET KUMARA GINGER

Benefits: It contains folate and dietary fibre, is an excellent source of beta carotene and vitamin C, and also a good source of vitamin E. Serving Suggestion: Thinly slice. Toss in thyme leaves and olive oil, then chargrill until tender. Peel, boil and mash with orange juice. Top with grated cheddar and grill.

Benefits: Possible health benefits include reducing nausea, pain, and inflammation. Serving Suggestion: Ginger can be used to make tea, chopped or crushed in curries and savory dishes, and dried or crystalized in sweets and confectionery.

GRAPEFRUIT Benefits: These fruits support clear, healthy skin, can help to lower our risk for many diseases and conditions, and may even help with weight loss as part of a healthy and varied diet. Serving Suggestion: Cocktails, salads, desserts, sliced in half served for a refreshing breakfast.

Cafe culture classics

people eat with their eyes

his classic article published by Cafe Culture in 2016 is still significant today - visual merchandising, packaging and enticing products will always play an integral part in the purchasing process...

One of the most underestimated aspects of foodto-go retailing is the fact that people eat with their eyes.

latest trend swinging towards visual merchandising will remain engaged and relevant to the evolving expectations of mainstream customers, whereas those who don’t, run the risk of being left behind pondering what might have been, whilst battling the landlord for rent relief.

That is to say, in order to attract, entice and ultimately convert a potential customer into purchasing food from a convenience grab n go store the products must first and foremost be merchandised (displayed) screaming order, freshness, cleanliness and abundance. In short, the days of just ‘throwing’ a few sandwiches and cakes in the refrigerated cabinet are well and truly gone!

Not much of a choice really…

Given the significant amount of time, money and effort most food retailers invest in not only developing innovative new recipes and products but those who also managing the ever-present don’t, run the risk challenges associated with COGS of being left behind and labour costs. There also pondering what needs to be the same level of care might have been, and attention to the way in which whilst battling the the products are displayed and landlord for rent merchandised in order to ensure relief. ” the best possible chance of a meaningful return on that overall investment.

“

In the hypercompetitive marketplace of food-togo, it is simply no longer good enough for a business to rely solely on the quality of its products. Today’s educated ‘foodie consumer’ considers quality and freshness as ‘a given’, so the battleground has now shifted to businesses engaging in highly visual merchandise strategies as a means of differentiating themselves and their products from their competitors. The businesses which stepup and embrace this

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AUSTRALASIAN

C AFÉ S C HO O L

by Sean Edwards – Managing Director Café Culture International.

position as an electrician, plumber or a refrigeration mechanic. Due to this reason the bulk of these trade people are men, because thirty years ago it was a man-dominated area.

I started my working life as an electrician in the coal mines in the Upper Hunter and it was a job for boys only. Late in the 1980’s they introduced trade apprenticeships for girls. At the time, companies ran slogans like ‘Give a Girl a Spanner’. Forty years on and I am in another industry - coffee - and you don’t really see women in the role as a coffee technician. I don’t believe it has been a ‘no go zone’ because of equal workplace practice, I think it’s been because of the lack of training courses which encourage skills in this particular role. Most people who are coffee techs have come from a trade

The Australasian Café School recently ran a beginners introductory class to train as a coffee technician, at their Port Macquarie base, there were four registered attendees and three were women. All three had served years in the coffee industry and were looking at ways of expanding their overall industry knowledge. Joli from Ipswich, Queensland has been in many roles in the coffee industry, as a roaster, Q –grader 20

Joli, Angela and Bonnie

and now a barista in her own café. She chose to do this course to better understand equipment, as her future plans include expanding her operation to multiple stores.

way of expanding her knowledge whilst she was between job roles. The Technician Course is run every few months at the Australasian Café School in Clarence House Port Macquarie, when there is a demand from enquiries. Andrew Veitch is the lead teacher and has been a coffee technician at local coffee company Peak Coffee for six years, with many more years of experience as a coffee tech and before that as an electronics engineer. Andrew runs two different courses, one for new starters and a more advanced course for coffee technicians that are already in the role at a coffee company.

Bonnie again has vast café management and barista experience and now works at multiple university sites in Armidale NSW, where she heads up the coffee side of the hospitality role. Bonnie wanted to know more about the repair and service of coffee equipment, so she could better manage the business’s infrastructure. Angela was born into hospitality through her family’s cafe business and has recently run her own café business, which she recently sold. Angela was now looking at heading into a corporate coffee position and she saw the technician course as a

If you would like more information, please contact the Australasian Café School on 02 6583 7163 21

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with justin bromage

sales analysis Photo by Igor Starkov on Unsplash Photo by Sam Schooler on Unsplash

10 reasons to upgrade to a touchscreen pos There once was a time when the role of a cash register was to securely store money and tally up the sales at the end of the day. And while, for many cafés, this remains a key priority of their point of sale equipment, consider the following reasons to upgrade to an integrated touchscreen POS terminal:

1. Tighter control on pricing – no guesswork With complete menu itemisation, correct registration of meal options and easily configurable fixed prices, you won’t need to worry about your staff inadvertently undercharging. 2. Saves time and reduces staff order-entry errors With detailed order entry at the POS, no bits of paper are misplaced and order requests are not lost in translation.

3. Order accuracy improves barista and kitchen efficiency With improved accuracy of order entry and integrated communication between the point of sale and the kitchen, food and beverage production become more efficient, reducing waste.

training and incentivise your operation. Additionally, your POS can provide access control of specific functions to key staff or management. 8. Enhances customer perception of your business The improvements that an integrated POS system will make to your business will be tangibly evident to your customers. Service speed, accuracy and quality can all be improved with the aid of the right POS technology.

4. Detailed table bill tracking When it comes time to pay the bill, an integrated POS provides an accurate, itemised summation of all that has been purchased, so nothing gets forgotten.

“

9. Operational improvements and easy staff training A modern, graphical interface makes touchscreen POS navigation more intuitive. Training new team members is also simplified, saving you time and speeding up in-house processes.

5. Accurate historical sales reporting improves analysis One of the keys to maintaining a successful café is the ability to analyse your sales, so you know what you are doing well and where you can improve. Proper reporting from your POS system is crucial!

10. Use your POS as an active advertising tool The latest point of sale terminals can be fitted with LCD customer display panels capable of sharing high quality graphic images, providing you with endless promotional opportunities.

6. Manage promotions and customer loyalty initiatives Your POS system can allow you automate and effectively manage in-house promotions and customer loyalty programs that you set up. More importantly, you can also measure their success.

A properly configured touchscreen POS system is much more than a ‘supercharged’ cash register – it is a vital café management tool. Don’t underestimate what it can do for your business!

7. Examine staff performance and increase security Evaluating waitstaff activity allows you to improve

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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

WHAT GETS YOU FROTHING? What do you love about the café’s location and design?

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.

Hobba’s current earthly location is in Melbourne’s trendy suburb of Prahan, and the café is inspired by history. The café space was originally a mechanic’s warehouse in the early 1920s and has retained much of its heritage. Bare brick walls, lofty ceilings and polished concrete are the epitome of its comforting warehouse aesthetic and help make Hobba the institution that it is. Prahan is an eclectic hotspot with lots of vibrance and a strong sense of community – many customers come in for a chat and a perfect cup of coffee made from an exclusive blend of 5 senses coffee beans.

In this month’s edition, we speak to Hobba’s head barista, Michael, on what gets him frothing about his Melbourne hotspot. If you could open a café anywhere in the world, where would it be? If we could open up a café anywhere in the world, it would be on the moon. Since Hobba’s logo was designed by the acclaimed international artist Miso, featuring a wolf perched on top of a moon with the city skyline as seen from Prahan, that location would be pretty fitting. 27

visit site

“

It takes sourcing the right green bean and an experienced roaster before getting into the hands of a great barista .”

Why is Australian coffee so great? Coffee is such an important part of Australian culture and we know it’s not just one factor. It takes sourcing the right green bean and an experienced roaster before getting into the hands of a great barista – that’s why having such a great relationship with your bean supplier is so essential. What is the biggest challenge in heading up such a busy café? We knew our community would love and embrace Hobba’s warehouse location like we did. The biggest challenge has been seating the crowds of loyal customers who have travelled from all corners to sample the latest menu, fantastic coffee and bask in the venue’s energetic atmosphere. We are dedicated to getting you seated as quickly as possible, but if you’re in a hurry – this isn’t the place for you. What does the future hold for Hobba? It’s mostly under wraps, but keep your eye out for a secret wine bar next door within the next 12 months. Want to tell us what it is about your café that gets you frothing? Drop us a line @baristablendaus or almondbreeze@daylightagency.com.au.

> Michael from Hobba 28

AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY

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2017/18

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WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general. In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements. Now in our 6th year Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide.

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

Cafe culture china

The benefits of direct sourcing

hen I first started to roast coffee, I was blissfully unaware of the many variables that influence the outcome of a roast. With hindsight, that was a good thing because my ignorance made me focus on my roasting skills and on keeping a meticulous record of the few variables I could control during a roast. As time went on, my experience grew, but still my confidence as a roaster got shaken every now and then by an inexplicable outcome of a roast.

Crafting the perfect cup begins with perfect cherries. As specialty roasters, we are in passionate pursuit of roasting excellence. Hence, we spend considerable amounts of time and money on getting the right equipment, on tweaking our roast profiles, on gadgets that help us improve roast consistency. We glean knowledge and experiences on YouTube and attending roastersâ&#x20AC;&#x2122; retreats, we look over the shoulders of champions whenever we get the chance.

Fortunately, with every batch I roasted my host of data had grown as well. So I went looking for unintended alterations to roast conditions: a change in moisture content, a wrong roast profile, a discrepancy in charge temperature, a change in airflow, an inconsistent drum speed. Admittedly, I found a lot of these and they explained most of the roasts that had puzzled me at first. But not all of them.

There is nothing wrong with any of that. It all brings us closer to the desired outcome. Yet, if we focus our attention entirely on the roast process, we miss a simple truth that is of paramount importance: crafting the perfect cup begins with perfect cherries. Simple, yes, but not easy. The sense of transparency and control that we derive from standardized terms for coffee grading, cupping protocols, sampling 30

techniques and procedures, while comforting, is an illusion.

purchased yields the roast results the samples that were physically inspected and cupped suggested. This is due to an intrinsic problem with testing coffee quality: unlike a mobile phone or a computer, coffee beans do not survive a quality examination. Hence, only small samples are tested, which leaves test results with a significant margin for error. We cannot be sure that a whole lot of coffee is homogeneous or whether it is actually one lot from one farm at all. To be continued....

I am not suggesting that cupping, grading and sampling are useless. Quite the contrary: without these tools, roasting would be like driving down a winding road in the fog. The consistent and considerable rise in quality of specialty coffee since the Specialty Coffee Association of America (SCAA, www.scaa.org) first introduced a standard with metrics for grading specialty coffee, and the Coffee Quality Institute (CQI, www.coffeeinstitute. org) developed the curriculum and examination standards to equip and certify individuals that grade coffee according to these standards, the Q-Arabica and Q-Robusta Graders, speaks for itself.

About the author Eric Baden is a German citizen who has lived in China continuously for the past 20 years. Starting out as a roaster, he became a Q-Arabica Grader and over the past 6 years built Coffee Commune into a full value chain business that is all about great coffee and the credentials to craft it from crop to cup.

However, despite the existence of a mature and continuously calibrated quality system, it is still difficult to ensure that any given lot of green 31

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Cafe Culture Digital Issue 6

Articles inside

The Benefits of Direct Sourcing

The Benefits of Direct Sourcing

Girls on the Tools