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INSIDE 26.
C O F F E E C H E M I S T R Y // C O F F E E S C I E N C E
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16/7/11 5:48:20 PM
3.
café
28.
8. cultured
44. 88.
adventures
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project // A B O U T Café Culture is a quarterly magazine for the café industry delivered to 10,000 cafés across Australia. If you are part of the café industry and would like to subscribe to Café Culture Magazine, you can do so for a yearly subscription and postage fee of only $48 for 4 issues. Back issues are also available for $12 per issue, including postage and handling. Visit www.cafebiz.net and follow the links for more information.
2-3.indd 3
// R E G U L A R S
7. News from Above
68. Tea
News from above with Phillip Di Bella.
Milk tea – with Salina Hainzl.
12. Cultured Gossip
80. Café People
Get the latest news for café owners and the café industry.
Meet Matthew O’Brien.
38. Café Culture Roast The guide to the latest roasting news.
40. Roaster Profile Ducale Coffee.
92. Training Schools Barista training with the experts.
94. Hot Café Reviews We check out some of the best cafés from around the country.
18/7/11 11:42:08 AM
4.
BY JUSTEEN SINGLE Editor Café Culture Magazine
A very pleased Colleen Lewton from Mount Waverley, Vic. Thanks to Disavè for giving all Café Biz attendees the chance to win the Expobar Leva Espresso Machine. www.disave.com.au
editor’s contacts.
Welcome to Café Culture issue 26! ow is the time we see bleary eyed café owners pushing out the early morning
OUR EVENTS: If you are heading to the Fine Foods show
coffee, weary from the late night
this year, make sure you check out the Equal
sessions watching Tour de France king
Barista Cup; you may even wish to enter. There
of cuisine, Gabriel Gate’s Taste Le Tour. As Gabriel
are two competitions, giving opportunities for
explores the culinary delights of his native France,
accomplished baristas and ‘apprentices’ as well – a
one can’t help but be inspired by the food and the
great opportunity for all baristas. The Equal Barista
scenery. For many, the dulcet tones of his ‘Fwench’
Cup will also host the final of the Da Vinci State
accent are quite enough.
of Origin team barista competition. Both events
There has been much travelling over the past
will take place within the Australian Culinary
couple of months, so in this issue we bring you
Federation events space over the four days from
stories from Guatemala, Vietnam, Hawaii, the
5 - 8 September at the Sydney Convention and
United Kingdom and the Netherlands. The world
Exhibition Centre.
is becoming a much smaller place, as even when
We have also set the dates for the CSR Sugar
EDITOR - Justeen Single justeen@cafebiz.net Phone: (02) 6583 7163 Mobile: 0404 837 608 PRODUCED AND PUBLISHED BY KISS MARKETING - Sean Edwards Phone: 0419 287 608 PO Box 5728 Port Macquarie NSW 2444
SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - Kevin Chilvers Kevin@cafebiz.net Phone: (02) 6583 7163 Mobile: 0410 504 059
COMMUNICATIONS - Suzanne Gross
we’re not travelling abroad, we are still connected
Golden Bean. The big news is that we are moving
suzanne@cafebiz.net
through the rapid advances in technology. Readily
the event to the Sunshine Coast. Café owners,
ACCOUNTS - Kristine Edwards
at our fingertips, this technology allows us to bring
baristas and of course, roasters, are all welcome
kristine@cafebiz.net
to you special articles such as the Overview of
to attend. Go to www.cafebiz.net and download
Coffee Chemistry from Joseph Rivera in the USA,
your registration form, as you must register prior to
which will be followed up with part two later this
attending the event.
year.
Finally, we are announcing a competition to find
COPY EDITOR - Jo Atkins RnRmedia@bigpond.com ART DIRECTOR - Jay Beaumont jaybeaumont@gmail.com
The benefits of new technology are all around
a new ‘café person’ – see page 80. Anyone who
us. With the use of wireless internet opening the
has ever been to one of our events will recognise
way for wireless POS machines, SMS and iPhone
Matty O’Brien. He is an avid supporter of the
louise@cafebiz.net
apps for ordering coffee, and now Nokia has just
industry and a fantastic advocate and ambassador
PHOTOGRAPHY CREDITS
launched their new smartphones. What’s most
for Café Biz. Matt now needs an apprentice, so we
interesting about this for us is that they have
are looking for this new Café Biz ‘Roadie’ to join
created an online book, In Hindsight, that tells the
us in 2012. This person will be flown to all of our
stories, challenges, big wins and lessons learnt by
events around Australia and accommodated as part
Louise Turner Shayne McCristal Phone: 0437 860 148 Email: alteredlight@bigpond.com
the people building some of Australia’s best-known
of our friendly team. For more details on how to
brands. Seven Aussie entrepreneurs are featured,
enter, go to www.cafebiz.net
two of whom are from the café industry: Will
Get your entries in. It will be entertaining and
Young (Campos) and Abigail Forsyth (KeepCup). It’s
a great opportunity to network and see what
an interesting read, it’s short and therefore won’t
happens on the other side.
take too much of your valuable time, but I am sure
And don’t forget to add us on
you’ll find some inspiration in all of their stories.
both Twitter and Facebook. Just
Look this up at nokia.com.au/inhindsight
search for CafeCulture mag.
4-5.indd 4
GRAPHIC DESIGNER - Louise Turner
Media Releases to justeen@cafebiz.net
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.
18/7/11 11:46:40 AM
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16/7/11 5:59:44 PM
6.
P U B L I S H E R ’ S N OT E , WIT H S E A N E DWA R D S
out and Rain! Rain! Go away! No, better still – I will go away! ff to Asia for a quick week of check-
to look outside of the Singapore café space for ideas
café owners who use quality as a point of difference
ing out the café scene in Singapore
when he researched his espresso bar concept. Danny
in their food and beverage service; it is a win-win
and Vietnam. I have been travelling
travelled all over the world, so he could design a
situation for customers and the business.
up to South East Asia now for the last
café business that had a point of difference in the
ten years, and it’s great to see some
Singapore corporate space. This worked, and he now
quality will hopefully break the cycle of generic café
of my predictions come to fruition in the café market.
has five cafés in high volume CBD locations – which is
menus I see every day, and that I am quite over with.
I have been keeping a keen eye on Singapore, as they
a credit to his research and passion for quality.
Food service does not have to be expensive in the
This growing trend of direct focus on café food
portion cost; you just have to bring a bit of that ‘Mas-
are probably the most western of all the Asian cities,
The conclusion of my Asian visit took us to Hanoi
and they are a major trading hub for Asian business.
in Vietnam, where we did a week’s coffee training for
ter Chef’ back into the café kitchen with creativity.
I have been actively involved with the Singapore Cof-
a charity group called KOTO. Please read our featured
A good tip is to use food sources that are not on the
fee Association and have helped in the development
article in this edition about this worthwhile project,
general household shopping list, with products like
of their barista network and training. It is great to see
and see how our industry can help out.
duck, game meats, crab and fresh, locally farmed pro-
this group of passionate baristas stepping out into
Quality has finally come of age in the café world,
duce. Combine these ingredients with some different
their own businesses and becoming pioneers, making
to the point where we can now experience the same
cooking techniques, like poaching, pressure cooking
the changes needed to be successful in this quickly
quality service and product choice you would only
or even theromomix, which creates an interesting
evolving arena.
once receive in a fine dining restaurant, without any
selling point on the menu description. Then give the
waiting for a seat and for half the price.
meal a touch up with some homemade relish, sauce,
My recent visit took me to some great new concepts like Espresso Soul, Forty Hands, Oriole, Jimmy’s
Back in Australia and on our return from the Café
or dressing, and bang ... you have an original. And
Monkey, Loysel’s Toy and Papa Palheta. Most of these
Biz Melbourne trip, we followed the Hume Highway
guess what? You can charge a little more, because
new concept espresso bars would not look out of
north, with a quick stop over in Canberra; this took
there is no price perception of that meal type on the
place in Melbourne or any other Australian city coffee
us on a visit to ONA coffee in Fyshwick. I had the
street. Yes, you get rewarded for the extra effort.
strip and when you look under the covers, you will
pleasure of ordering a simple lunch of shredded
see most of these businesses have had a small link
duck baguette with a ragout of wild mushroom with
very successful Café Biz this year in Melbourne. The
to the Australian marketplace. Many of them have
a truffle sauce, complemented with a single origin
event was well received and a real enjoyment to run
trained in Australia as baristas or have partnerships
Santa Marree pour over filter. And it was all under
at The Melbourne Show Ground. The crowds were
with Australians.
twenty dollars! Fantastic choice; I can still taste the
fantastic, and the back to back competitions kept the
unique flavours.
vibe over the two days. My only setback was the big
A good friend of ours at Café Culture, Ross Bright from Spinnelli Coffee in Singapore, has also been
If I’d ordered a similar dish at a high end restau-
I would sincerely like to thank all involved with the
drive from the north coast of NSW to Melbourne with
keeping a close watch on this new breed of coffee
rant, it would have cleaned my credit card limit out
my co-driver and ideas man, Kevin Chilvers, to help
centric business and is pleased it is starting to change,
– and I wouldn’t normally have been able to walk
share the driving. Six hours into the trip, I asked Kev
with a higher standard being pushed forward into
off the street into a waiting seat. Even at the best
to take his turn behind the wheel – and at that point
this industry. Ross has helped many of these busi-
café businesses I can usually still walk straight in for a
he told me he doesn’t drive a manual car! Looks like
nesses with good green bean supply, and he assisted
coffee and a meal. We are definitely getting spoilt in
I’m flying next year!
many of the new in house roasting concepts.
this country, and it’s great to see café owners playing
S E A N E DWA R D S . P U B L I S H E R CA F É C U LT U R E M AG A Z I N E .
Danny Pang from Espresso Soul made the choice
6-7.indd 6
around beyond a bread based menu in a café. I love
16/7/11 6:01:43 PM
B Y P H I L L I P DI B E L L A
news from
7.
I re c e ntly s p oke at a co n feren c e fo r ban ana g rowe rs . You’ re t hi nk i ng , “Wha t d oe s P hi l l i p D i B el l a kn ow abo ut g rowi ng ba na na s ? ” Not hi ng ! So why d id they a s k m e to s p eak? Wh at co u l d I sha re t ha t would i ns pi re fa rm e rs ? The answer is PASSION! The importance of pas-
can build a business around it, rather than focusing
sion in work, my own passion for my work, and my
on the business part first. Owning your own business
mission to inspire passion in others, whatever their
is not a passion; it’s a vehicle. Your passion will drive
ambition. I think it’s a message that we all need to be
your business.
reminded of from time to time. If you are thinking, “What does passion have to do
Building a business around something you are passionate about will not only make you stand out, but
with business?” then perhaps you are in the wrong
allow you to better endure the challenges, potential
business. Passion is the key motivator towards achiev-
hardships, and provide the commitment and energy
ing any great dream. It’s the common factor of many
needed to get your business off the ground and keep
successful people, and it is something that can’t be
it going. If your work is already driven by your passion
taught. In the words of Muhammad Ali: “Champions
– congratulations! You’re living the dream. The key
insignificant, as these decisions will filter through to
aren´t made in the gyms. Champions are made from
now is to continue pursuing your passion, without it
your customers in one way or another.
something they have deep inside them – a desire, a
being smothered by work pressures. Here are some
OUTSOURCE: Can seem like a dirty word to busi-
dream, a vision.” Passion has everything to do with
tips to keep your passion alive in your work:
ness owners, but if you aren’t passionate about
business – especially hospitality! These days, custom-
EMPLOY PEOPLE WITH THE SAME PASSION FOR
something, doing it might kill your buzz for your
ers don’t just want the ‘what’; they want the ‘why’.
WHAT THEY DO: Passionate employees mean great
business. Find someone who can give it the attention
Yes, they want to buy, but they also want to ‘buy in’
customer service, a strong work ethic, and a happy
it deserves, and you can focus on the parts that you
to the brand you are creating; they want to feel a
workplace.
do best.
part of something, and they want inspiration. So ask
DON’T LET YOUR PASSION BECOME YOUR SOLE
yourself: why would customers choose your business?
FOCUS: Only caring about one part of your business
loaned – passion can’t. Make sure you’re investing as
will allow weaknesses to develop in others. Invest
much passion in your business as you are time and
passion in all your business decisions, no matter how
money, and people might start to take notice.
Starting a business for the right reason is the first step to success. Identify your passion, and see if you
Business skills can be taught, finance can be
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8.
cultured Cheeki coffee mugs Millions of coffee cups are disposed of every day, clogging up our landfills and filling up our oceans. Cheeki, Australia’s leading brand of Stainless Steel bottles, are striving to combat this ever growing problem with their fantastic coffee mugs. Cheeki Coffee Mugs are unlike any other on the market: five stylish designs, together with a unique non-spill lid – they’ll suit any lifestyle. Manufactured from Premium 304 Food Grade Stainless Steel, your coffee will taste better than ever. Cheeki Coffee Mugs will keep your liquid hot for up to 5 hours … you’ll never have to use a disposable coffee cup ever again! For more information,
(02) 9939 1900
sales@cheeki.net.au
www.cheeki.net.au
Vario - Grind on Demand The Vario is a fantastic little grinder that will handle a full range of grinding tasks. It is adjustable from a true commercial espresso fine grind all the way out to a French press coarse grind. Most other smaller ‘commercial’ grinders intended for in home use are only designed to grind in the espresso range. The Vario also has programmable electronic dose control, which lets you pre-program three different dose amounts for the different brewing methods you might utilise, e.g. espresso, drip filter and French press. It comes with a removable portafilter holder for grind-on-demand espresso grinding and also has a removable container for drip filter and French press grinding tasks. The Vario has a 200 gram bean hopper, a powerful 200 watt motor
New Crema Caffe – Italian Coffee Cream A decadent coffee dessert with a soft and
and long-life 54 mm ceramic grinding discs. It features a unique belt-drive grinding unit for cool and quiet grinding and an easy to read LCD screen. RRP $698.50 including tax. (02) 9792 4475
www.appliancemaintenance.com.au
creamy texture. This luscious, sweetened Italian coffee cream is served in a glass. Brought to you from Italy, using Australian whole milk. Can be an addition to your dessert case, by incorporating the ‘Crema
TORQ Natural Instant Coffee
Caffe’ with new variations of dessert ideas
TORQ is an all natural liquid instant coffee produced from A-grade
e.g. semifreddo tiramisu.
beans and filtered water. An innovation of Di Bella Coffee, TORQ
The machine is capable of preparing
Natural Instant Coffee was not created to compete with espresso
mixtures in a short period of time. The
coffee, but to provide a natural, better tasting alternative to the varieties
product dispenses easily, without mess or
of instant coffee currently available. 70% of Australian coffee drinkers
unnecessary waste of product. Minimal
use instant coffee: TORQ offers a high quality, natural option to instant
staff training is required for use. 6 litre
coffee drinkers, while Di Bella Coffee continues to deliver the finest in
capacity; slimline and attractive; stainless
freshly roasted espresso coffee to espresso drinkers.
steel panels; night switch for defrost and
TORQ is just another way that Di Bella Coffee delivers the Ultimate
chill mode; environmentally aware – uses
Coffee Experience and the A-Z of coffee.
R404 refrigerant.
Uses for TORQ
0408 466 887 www.dolcecrema.com.au admin@dolcecrema.com.au
8-9Joey.indd 8
Catering for large groups, hospitals, airlines, events, great coffee away from home. enquiries@naturaltorq.com
16/7/11 6:03:44 PM
C U LT U R E D P RO D U C T S
9.
New to the Café Scene Café Kidz Activity Packs are brilliantly designed to keep young children entertained when they visit a café or restaurant. Each colourful pack comes complete with 15 pages of colouring, activity and games sheets, colouring pencils, temporary tattoos, stickers to complete the picture and a novelty toy for fun. Café Kidz Activity Packs are attractively priced and sized to fit in a handbag. They are distributed in a display box of 36. Fresh pack themes are created regularly, to keep your young patrons amused. What a great
The Incredible, Edible Spoon
idea! For more info,
cafekidz.com.au
cafekidzinfo@gmail.com or
Lovingly crafted from the finest natural ingredients and free from
Robyn 0405 441 789.
artificial colours, flavours and preservatives, these unique and delicious edible spoons are based on the traditional Italian biscotti (meaning twice baked), to give a crunchy texture that won’t go
Guilt Free Italian Classic
soggy when dunked into hot or cold drinks. Perfect to stir the froth on a cappuccino, scoop up ice cream,
The latest addition at Sandhurst is our 2 kilo 97% fat
gelato or yoghurt, then ‘crunch’ – eat the spoon!
free – but not flavour free – Semi-Dried Tomatoes.
Available in four enticing flavours: Vanilla Bean, Chocolate Fudge,
The experts at Sandhurst Fine Foods are now the first
Ginger Crunch and during the festive season, Christmas Pudding.
to introduce the 97% fat free semi-dried tomatoes to
They come in plain and half dipped in chocolate (yum).
the market, so indulging and eating healthy can go
Available in individually wrapped singles and assorted packs of six
hand in hand. Made to our authentic Italian recipe, but
gift boxes.
with no oil and almost no fat, you can use them with
For more information and to order,
confidence in recipes, without having to worry about
1300 506 607
biscottispoons@winningproducts.com.au
the oil, kilojoules or loss of flavour! Packed here in Australia, we guarantee that our 97% fat free semi-dried tomatoes will taste better than any others ... after all, we’re Italian! When customers demand food that’s both healthy and delicious ... the secret is Sandhurst! info@sandhurstfinefoods.com.au toll free 1800 500 362 www.sandhurstfinefoods.com.au
Amber Coffee Pods Compact, fast and easy to use. Honduran rich organic soils are perfect for quality coffee. The beans are handpicked, ensuring only the ripest, most quality beans are chosen
Compagnie Coloniale French Teas
for optimal flavour and sweetness. This certified organic coffee has excellent depth, light choco-
in 1848. Their decades of experience, passion for exquisite flavour
late sweetness and hints of almond and honey
and pride in the high quality of their teas have ensured their place
... all this, and the convenience of great coffee
as one of the premier tea suppliers of Europe. Tea Lovers is the ex-
in a pod. Team with one of our range of new
clusive Australian distributor of these fine French teas. The range
pod machines: clean designs and soft lines. Ideal
includes classic black teas, a range of exotic blends including rose
for use within the catering industry, for boats,
petals & orange, and vanilla & hazelnut, a Christmas tea, unique
campers, offices and hotel rooms. Come in and
green teas with citrus & spice, blended herbal infusions with red
see our great selection and make yourself an
fruits, Rooibos with caramel, orange, red fruits and decadent
exceptional coffee. (02) 4325 5066 (02) 4325 5622
8-9Joey.indd 9
chocolate chips, Rooibos with strawberries and vanilla. For more information, contact Tea Lovers info@tealovers.com.au
(02) 4647 5877
www.tealovers.com.au
16/7/11 6:04:05 PM
10.
cultured
Baccarat Double Wall Glassware Baccarat Double Wall Glassware is heat resistant and touch friendly. Made from heat resistant glass, Baccarat’s new range of ‘Double Wall thermal tumblers’ will insulate both hot and cold drinks! The double wall technology is produced using thermal resistant glass and
Marzbar + Passionfruit Slice
designed so that you are able to pick up the glass without feeling the heat or cold of the liquid inside. A perfect gift for tea or coffee lovers.
Heaven’s Kitchen asks you when was the last time you had a slice of HEAVEN?
There are two ranges to choose from, and with 9 glass styles to choose
Try our MarzBar Cheesecake. A thin layer of chocolate mud cake filled with a
from, they are suitable for both tea and coffee.
mixture of caramel and chocolate cheesecake topped with caramel and chocolate
For more information, please visit our website
ganache. Now that sounds like HEAVEN! Or, another slice of HEAVEN is our flourless passionfruit slice. A tasty coconut cake
www.baccarat.com.au
base topped with a mixture of lemon juice, condensed milk and passionfruit filling. This slice of HEAVEN is great with a good coffee or a delicious hot chocolate. Both products come in packs of 6. (02) 4627 6111 heavenskitchen@optusnet.com.au
Couverture Chocolate Machine What would a big night out look like if it was too late to drink coffee and you didn’t fancy alcohol? It would be time for a hot (or cold) chocolate made using the FMA Chocolate Machine. This uniquely Australian product was initially developed for use in the Lindt Chocolate Cafés in Australia and is also exported to Japan and the USA. Designed to use high quality couverture chocolate, it produces the ultimate hot or cold chocolate drink. The small scale machine is ideal for all Australian applications, from coffee carts to cafés and restaurants in all sizes and
Aardvark Paper Straws
locations: beaches, snowfields,
The paper straw’s time has come again in the form of the Aardvark Paper
deserts, rainforests, cities and
Drinking Straw. Aardvark Straws are good for the environment, good for
island paradises.
your customers and good for business. Available is an assortment of sizes
For more information, contact:
and colours with the option to customise, this product is a great way to
Food Machines Australia Pty Ltd. +61 2 65 815 376
stand out from the crowd. For more details, contact Igloo Blue on or
sales@iglooblue.com.
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16/7/11 6:04:40 PM
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16/7/11 6:04:58 PM
12.
cultured
World Championships 2011 – Maastricht Held in the beautiful medieval city of Maastricht in the Netherlands, this year’s SCAE World of Coffee Exhibiition hosted the World Championships for Latte Art, Cup Tasters, Coffee in Good Spirits, the Cezve/Ibrik Championship and the new World Brewers Cup. With a strong Australian coffee culture, representatives were forthcoming for each of
Luca Constanza made a brilliant contribution
the championships.
by entering two of the competitions and
Kirby Berlin – World Latte Art Championship
pulling off a third place in the World Brewers
Luca Constanza – World Cup Tasters & World
Cup. Andy Freeman also debuted in the Cezve-
Brewers Cup Championships
Ibrik World Championship and after a slightly
Mitch Faulkner – World Coffee in Good
nervous time with his grinder, he still managed
Spirits Championship
to pull off 5th place! Congratulations to Luca
Andy Freeman - Cezve-Ibrik World
and Andy and to all of the Australians who
Championship
competed on the world stage.
Jammin the House The Pura Milk Latte Art comps and the World Latte Art Championships have their place on the world stage, but it all starts on the streets, where the top latte artists battle head-to-head
In Hindsight
Ona Coffee has been spreading the craze of latte art
To celebrate the launch of the Nokia E6 and
startup self, revealing things they wish they’d
around Canberra, and it is catching on. Names like Angus
Nokia E7 smartphones, Nokia Australia have
known when starting out.
‘Mega-Barista’ Mackie and Sam Cora are gaining ‘street cred’
launched a new online book – In Hindsight:
Also represented are: Jaimie Fuller, SKINS;
as up and coming artists and are taking it to a new level. The last ‘Latte Art Jammin The House’ was held at Urban-
What 7 Entrepreneurs Learned on their
Marcus Blackmore, Blackmores; David
Journey to Success. What does this have to
Handley, Sculpture by the Sea; Hayden Cox,
food in the heart of Canberra in June. As word has spread, the
do with the café industry? The book tells
Haydenshapes Surfboards; Shelley Barrett,
boys from Café Culture Magazine, Don Adan Coffee and Luke
the warts and all stories of seven successful
ModelCo; and a foreword from Rip Curl
Shilling all came to see what the fuss was about.
Aussie entrepreneurs, of whom two just hap-
founders Brian Singer and Doug Warbrick.
pen to be Will Young (Campos Coffee) and
For each entrepreneur, success takes on a dif-
did we have Luke Shilling to raise the bar, but a cold drip and
Abigail Forsyth (KeepCup). Talking candidly
ferent meaning, but their advice is universally
cupping competition were also included. The night was a
about the hard work, personal tolls and risks
applicable and provides valuable feedback for
truckload of fun, and everyone learnt a lot from our interstate
they have taken to get to where they are
any aspiring entrepreneur. Available for free
guests.
today, they share advice and tips for success,
download at:
Check out Youtube to see videos of the night!
and at the end of each story is a note to their
12-13 *
for glory, a gaffer tape trophy and, most importantly, respect!
joey.indd 12
http://inhindsight.nokia.com.au
This was one of the largest Jams Ona has had. Not only
www.youtube.com/watch?v=oYnTxiddDs0
16/7/11 6:07:22 PM
C U LT U R E D G O S S I P
13.
Introducing Espressobits Spare Parts Manager – Clinton Webb Clinton has been a member of the Disavè team since January 2009. A motor mechanic by trade, Clinton got into the coffee industry in 2004 to raise some money to go snowboarding! Since then he has gained an immense amount of industry knowledge, working in roles ranging from hand packing, form and fill machine operating, roasting, plant set-up and maintenance, espresso equipment repairs and servicing, cupping and production planning and management. Clinton likes working with his hands and enjoys the mix of the technical side of the machinery with the creative side of roasting and coffee making and the effect it has on the final product. Clinton’s favourite experience working in the industry
More on Vietnam
(besides his role at Espressobits!) was when he was working in London, as a regional
Vietnam Barista Competition Returns
technician. Every day he would get paid to drive 2-3 hours in the countryside and go
After the success of the inaugural event at Food&Hotel Vietnam 2009,
to quaint little pubs, cafés and even a prince’s mansion!
the Vietnam Barista Competition will be held for a second time at
Espressobits is the spare part division of Disavè Espresso Equipment Suppliers.
the biennial Food&Hotel Vietnam 2011. The competition is organised
Clinton is available for spare part assistance Monday to Friday and can be
by Singapore Exhibition Services (SES) and Kerry Ingredients and is a
contacted on
highly recognised platform for Vietnam’s top baristas to showcase their
(03) 9702 7733 or
parts@espressobits.com.au
expertise, creativity and talents. The winner will receive a cash prize and an all expenses paid trip to Singapore to represent Vietnam at the
Coffee Porter takes Silver Mixing a stimulant and a depressant may sound like a weird contradiction, but for Ashur Hall and Shaun Blissett of Illawarra Brewing Company (formally Five Islands), it ended up making perfect sense. Working closely with roaster Mitch Thornton and Tristan Creswick of Delano Coffee, the brewers wanted a beer
12-13 *
joey.indd 13
Asia Barista Championship in 2012.
Stronger International Presence Food&Hotel Vietnam, Vietnam’s premier food and hospitality sourcing and networking trade event, will return from 28 – 30 September 2011. The event will see over 360 exhibiting companies from 30 countries and regions gather at the Saigon Exhibition & Convention Center (SECC) to showcase the latest products and services from the food and hospitality industry. In its sixth edition, Food&Hotel Vietnam 2011 will be back with a bigger international presence, featuring 15 pavilions, hailing from Belgium, Brazil, Chile, France, Germany, Korea (7), Singapore and U.S.A, with a new pavilion from Poland.
that was a unique representation
Highlights at Food&Hotel Vietnam 2011
of a coffee porter, showcasing each
• 8,880 square metres of exhibits, compared to 7,030 square metres
of the ingredients, but remaining
in 2009.
a balanced, extremely smooth and re-
• Over 360 exhibitors from 30 countries and regions, compared to 333
freshing beer that you want to keep
exhibitors in 2009.
coming back for. The ‘Columbian
• Featuring industry leaders returning with bigger exhibition space and
Black Coffee Porter’ took out a silver
testifying to the importance of Food&Hotel Vietnam to the food and
medal at the 2011 Australian Interna-
hospitality industry. These include Annam Fine Food Company, Duc
tional Beer Awards in the Robust
Minh Trading & Services, Q Industries, Ocean Glass, Sunshine Equip-
Porter category.
ment and many more.
18/7/11 11:48:21 AM
cultured
Australia’s Barista Champion – Matt Perger Australia’s Barista Champion, Matt
against competitors from over fifty-three
Perger, has placed a highly commendable
(53) nations. Second place went to Pete
third at the recent 12th Annual World
Licata from Honolulu Coffee Company
Barista Championship held in Bogotá,
in the USA. Javier Garcia from Spain,
Colombia.
Miki Suzuki of Japan, and John Gordon
Alejandro Mendez from Viva Espresso in
rounded out the finalist set, taking
El Salvador took out first place, with a
fourth, fifth and sixth place, respectively.
performance that included a signature
The World Barista Championship was
drink made with Salvadoran coffee
held in conjunction with ExpoEspeciales
accented with an infusion hand-crafted
(www.expoespeciales.com, an annual
from coffee pulp, reflecting creativity
conference and exhibition hosted by the
as well as a sophisticated knowledge
Colombian Coffee Growers Federation.
of coffee processing and preparation.
The event drew over 10,000 coffee pro-
Alejandro’s win marks the first time a
ducers, industry professionals and suppli-
competitor from a coffee-producing
ers. Along with thousands of spectators
Each year, the team at Ducale Coffee pit their coffee skills against each
country has won the competition.
watching live, nearly 40,000 viewers
other to gain the lauded title of Ducale Champion! The prize awarded is
Along with Alejandro, Matt competed
tuned in via live video stream.
Ducale Coffee Smackdown
huge bragging rights for a whole 12 months! Where better to hold this year’s competition, than under the bright lights of the first Melbourne Café Biz? Teams of 2 from each of the states, op-
Campos Cupping Room
erations and new business raged against the clock to adjust the grinder, knock out lattes, caps and espressos using Ducale’s Reale coffee.
Enjoy specialty coffee tastings in Campos
Hosted by Henri Kalisse, Ducale General Manager (“Would be embarrass-
Coffee’s Cupping Room – a purpose built room
ing for you guys if I won!”) and judged by Rob Stewart, Ducale’s watch-
above their store in Newtown, Sydney and
ful eye and Innovations and Training Manager, the teams worked hard
Brisbane now open in Fortitude Valley!
under normal strict competition criteria. Under pressure and with some
Sessions are open to the public but you must
cheeky Kiwi trash talking, they delivered great results, until the team
book ahead!
from NSW (Shae Macnamara and Peter Jenner) came from nowhere to
For bookings in Sydney
land a near perfect score and blow the rest out of the water. Revenge is served best hot and 25 - 30 ml, so the teams are already practising for next year’s rematch.
14-15* option2.indd 14
02 9690 0294 or
rose@camposcoffee.com For bookings in Brisbane
07 3252 3612 or
qld@camposcoffee.com
16/7/11 6:08:58 PM
Cafe Biz 20111
21 75
Ronald Ngo
NICKNAME:
FAVOURITE SINGLE ORIGIN:
N.G.O
Kenyan Karatina AA
FAVOURITE COFFEE:
ROLE ON THE TEAM:
Long Short Black
Pour (Latte Art)
BEST RESULTS IN A COMPETITION:
WORKS FOR:
6th Australian Barista Championship 2011
Five Senses Coffee
Remy Shpayzer NICKNAME:
FAVOURITE COFFEE:
Remstar
Short Long Black
FAVOURITE SINGLE ORIGIN:
ROLE ON THE TEAM:
Kenyan Gethumbwini
Shots
BEST RESULTS IN A COMPETITION:
2nd in Victorian Cupping Competition 2011, Winner Coffee Chain Challenge 2009 & 2010 WORKS FOR:
Eclipse Specialty Coffee
5 Caleb Podhaczky NICKNAME:
FAVOURITE COFFEE:
Poddy
Espresso
FAVOURITE SINGLE ORIGIN:
At the moment...Guatemala Finca El Triangulo ROLE ON THE TEAM:
Milk Man BEST RESULTS IN A COMPETITION:
10
2010 & 2011 1st Place Victorian Barista Championships
Erin Sampson
NICKNAME:
FAVOURITE COFFEE:
Sammo
Magic
FAVOURITE SINGLE ORIGIN:
ROLE ON THE TEAM:
Finca Hartmann Panama
Captain
BEST RESULTS IN A COMPETITION:
WORKS FOR:
2nd Australian Barista Championship 2011 Australian Latte Art Champion 2009
Veneziano Coffee
14-15* option2.indd 15
WORKS FOR:
Five Senses Coffee
Proudly sponsored by
www.venezianocoffee.com.au
16/7/11 6:09:21 PM
16.
16-17joey.indd 16
16/7/11 6:53:01 PM
NEW
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FREEcall 1-800-COFFEE 16-17joey.indd 17
16/7/11 6:53:17 PM
18.
CSR Sugar Golden Bean Roaster Competition and Conference 2011 WEDNESDAY 30 NOVEMBER TO SUNDAY 04 DECEMBER The CSR Sugar Golden Bean Roaster Competition and Conference will soon be on...but not as you know it! This year we're moving to a new location at Caloundra on the Sunshine Coast. In 2010 over 200 people attend the event and this year we are expecting even more representatives from the 450 coffee roasters in Australia. Now in it's 6th year, the CSR Sugar Golden Bean has created “Golden” opportunities for the Australian Coffee industry. It continues as the 'must attend' event for Australian coffee roasters and suppliers and it provides unique opportunities for networking and exchanging ideas within this growing industry. P R O U D LY S U P P O R T E D B Y
REGISTER
NOW
NEW IN 2011 * New location – Caloundra, Sunshine Coast, QLD * Two NEW categories
EARLY BIRD SPECIALS
NEW LOCATION: Easily accessible via the Maroochydore Airport and just north of Brisbane, the move to the Queensland Sunshine coast will make air travel easier with direct flights from most capital cities. The Sunshine Coast has something for everyone. The fishing and diving are superb, and the golf courses are world class. From exciting theme parks to tranquil national parks, stay a few more days to really enjoy everything this beautiful area has to offer.
ACCOMMODATION: The CSR Sugar Golden Bean Roaster Competition & Conference will be held at the Sunshine Coast Function Centre. Centrally located in Caloundra and close to The Rydges Oasis Resort, just a short walk or two minute drive from the Function Centre.
NEW CATEGORIES: Category #9 - will be an espresso category for the Chain/Franchise companies that will in turn create a Golden Bean award for this market sector. Category #10 - will be for Syphon Coffee. Tested through Hario Syphons we have introduced this category to ensure we continue to move with the changes and innovations within the industry.
HOW TO PARTICIPATE: Entry and registration forms can be found at on 02 6583 7163 or info@cafebiz.net
www.cafebiz.net or contact us
OFFICIAL PROGRAM WEDNESDAY 30TH NOVEMBER
Arrival. Evening: at leisure. THURSDAY 1ST DECEMBER
Calibration / Judging. Evening: BBQ and Big Kart Racing (families welcome). FRIDAY 2ND DECEMBER
Seminars / Judging. Evening: Pioneer Roastery Visit (families welcome). SATURDAY 3RD DECEMBER
Seminars / Judging. Evening: Awards Dinner (adults only).
COFFEE CATEGORIES # 1 – Espresso (Short Black) # 2 – Milk Based (Latte) # 3 – Australian Coffee (Milk Based) # 4 – Filter Coffee # 5 – Organic Espresso (Short Black) # 6 – Single Origin Espresso # 7 – Decaffeinated (Latte) # 8 – Chain Store / Coffee Franchise (Milk Based) # 9 – Chain Store / Coffee Franchise (Espresso) NEW # 10 – Syphon Coffee NEW
PROUDLY SUPPORTED BY
18-19**Joey.indd 18
24/7/11 10:15:16 AM
29.
Stick with CSR for all your sweetening needs.
TM
Sugar Australia is the sweet solutions
serve sticks, CSR™ and Equal® are
expert and the driving force behind
the sweetening options that coffee
two of Australia’s best known brands,
lovers prefer. And as your single
CSR™ Sugar and Equal®.
serve sweet solution, you can have
CSR™ is one of Australia’s oldest and most trusted brands and has been providing sugar to Australians for over
your own branded single serve sticks filled with quality CSR™ sugar. So you’ll have the reassurance
150 years, while Equal® is Australia’s
of knowing that your brand will
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be on Australia’s favourite.
For more information call 1300 134 368 or email: customer.service@sugaraustralia.com.au
Who will experience the sweet taste of success at the Golden Bean? It’s the competition every coffee
exciting product range and we can’t
professional would give their Java
wait to see what new ‘sticky’ situations
Blawan beans to win. So we’re pleased,
competitors will get into this year.
once again, to be a major sponsor of the
We wish every competitor the best
CSR™ Golden Bean Roaster Competition.
of luck and enjoy our role in helping
The team from Sugar Australia will
this year’s best bean roaster experience
be at the competition to discuss our
18-19**Joey.indd 19
the sweet taste of success.
16/7/11 6:58:23 PM
20. E V E N T
WRAP UP
Beanology Success
T
he Australian Coffee Festival & Café Biz 2011 was held at the RASV Centre, Melbourne Showground on the 21 and 22 May 2011. This is the first year in Melbourne for Café Biz, and the event has been heralded as the most successful expo to date. With exhibitors covering all facets of the café industry and new competitions attracting more than 70 competitors, the venue was full of eager café owners, baristas and intrigued coffee lovers. The event has received a fantastic response and very positive feedback. Thank you to all sponsors, exhibitors, competitors and attendees for your support of this great event.
Another first for Café Biz was the Coffeesnobs Beanology, with Andy Freeman doing a fantastic job of putting together a two-day program for the everyday coffee enthusiasts. Including the science of coffee, roast profiling, alternative brewing methods and machine maintenance, the program sold out within days of opening ticket sales, and attendees are looking to book again for next year. Andy has commented that the feedback has been astounding, and attendees have taken away some excellent information that they have already trialled with their own roasting and machinery. Thanks to the speakers for their support of Coffeesnobs Beanology. Mark Beattie – Coffee Roasters Australia Joseph Rivera – Coffee Chemistry Craig Milton – 9Bar Espresso Chris Short – Cafetto
T H A N K S TO O U R S P O N S O R S
20-21*joey.indd 20
18/7/11 11:51:45 AM
EVENT WRAP UP
Coffee
g Chain Challen
21.
e
2011
chain
T
his year’s Equal Coffee Chain Challenge was one BIG competition, with eight chain stores from around the country geared up to battle it out. Including two times winners Cafenatics, Michel’s, Donut King, Mrs. Fields, Krispy Kreme, ONA Coffee House, Hudsons’ and CIBO, two pools were created for the heats, with the top 4 going through to the semi final before the final show down. Jurgen Kennedy from Sugar Australia, Brent Williams of Da Vinci Gourmet Syrups and Chris Short from Cafetto were prepared to judge the finest
20-21*joey.indd 21
CHALLENGE
from each of the teams. Their task was to rate the best of 10 piccolo lattes, 10 caffe lattes and 10 signature drinks. CIBO and Cafenatics progressed through to the final round of the competition, with CIBO finally taking out the title of the Equal Coffee Chain Challenge for 2011. Congratulations! This year’s event was without a doubt one of the toughest, with some excellent coffees from all teams. Congratulations to all the teams that entered; it’s great to see chain stores achieving consistently good coffee at such a high level.
16/7/11 7:20:13 PM
22.
EVENT WRAP-UP
Round One Results ------------->>
The Da Vinci State of Origin Team Barista Championship RO U N D O N E
T
he Da Vinci State of Origin teams went above and beyond the call of duty in this exciting new event at CafĂŠ Biz 2011. The Victorians had everything but the pom pommed cheerleaders as they started their campaign with a jog around the expo in their Gridiron style team uniforms. It was an event not to be missed, with each state boasting members from Australiaâ&#x20AC;&#x2122;s most awarded baristas. As hearts were pumping, the clock was ticking. Steam was frothing, shots were pouring, and the bar for the challenge was set high. With 20 minutes on the clock, teams needed to produce 30 coffees, ranging from a piccolo to a Da Vinci chai latte, in take away and ceramic cups. The judges place their poker chip beside each of the winning drinks delivered by the teams, with the highest score of the 30 drinks winning the round. With New South Wales and Western Australia both tying in the point score, they will join Victoria, Queensland and the ACT in the finals in September at the Equal Barista Cup at the Fine Foods Show in Sydney.
T H A N K S TO O U R T E A M S P O N S O R S
22-23.indd 22
16/7/11 7:59:13 PM
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16/7/11 9:06:03 PM
24.
EVENT WRAP-UP
t r A L a tt e
CHAMPIONSHIP Andy Lui Wins!
T
his year, with competitors from as far as Western Australia, Northern Territory and South Australia, the Pura/Dairy Farmers Latte Art Challenge shaped up to be an impressive display of talent and passion. Each competitor had 6 minutes on the clock to make 4 drinks: 1 x piccolo latte, 1 x caffe latte, 1 x cappuccino and a signature drink of their choice. The judges, Will Priestley and Luke Shilling, commented on some excellent latte art, especially from the newcomers to the arena such as Christos Panas, all the way from Boatshed Coffee in Darwin. Andy Liu from Kona Workshop, Waitara NSW, took out first place, winning $2,000 from Pura/Dairy Farmers. Angus Mackie from ONA Coffee, ACT came a close second. Thank you to all competitors and to Pura/Dairy Farmers for their continual support, enabling competitions like this to provide a training ground for baristas in furthering their confidence, skills and the future of coffee.
24-25****joey.indd 24
16/7/11 7:54:28 PM
EVENT WRAP-UP
25.
new
event
Will Won!
masters
CHAMPIONSHIP
Australia's Best in Action!
W
ith Australia’s best baristas on stage, we found out who really is Australia’s Latte Art Master for 2011. Designed to bring back the champions, heavy weights such as Con Haralambopoulos (2008 World Latte Art Champion), Will Priestley (2010 Australian Latte Art Champion) and Tim Adams (2009 Australian Latte Art Champion) strapped on their aprons and dusted off their tampers to compete in the line up. It was a fast paced 5 minute show down, with competitors impressing the judges – each with their signature style that has made them so successful. Will Priestley took out the event with a polished performance, toppling last year's Café Biz latte art champion Habib Maarbarni, who came a close second place. Thanks again to Pura/Dairy Farmers and to all competitors in the inaugural Masters competion.
24-25****joey.indd 25
16/7/11 7:55:38 PM
20.
MADE SPECIALLY FOR BARISTAS
Making coffee is cleaner with colour-coded CHUX Espresso Café Superwipes. Developed specially for the daily grind of cafes, bars, restaurants, clubs and hotels, HACCP approved CHUX help to make your coffee making easier.
phone: 1800 240 502
www.cloroxcommercial.com.au
26-27.indd 26
HACCP Australia Pty Limited endorses CHUX ® Wipes (PE-197-CA-03) as a food safe cleaning aid for use in food manufacturing, processing and handling operations that are conducted in accordance with a HACCP based Food Safety Program.
16/7/11 8:00:36 PM
B Y S E A N E DWA R D S .
Piccolo I often still get asked, “What is a Piccolo Latte?” he drink, as we know it, became popular in
Latte, throw it on your menu board and get involved
the Sydney coffee scene about ten years ago
in industry trends .... and never argue with a Piccolo
among the coffee roasting fraternity and soon
drinker. They are always right! I think.
spread its wings around the country. Only the cool crowd drank piccolos, and the coffee
New innovations in Piccolo Latte presentation are being developed by industry cup suppliers. Keep Cup
bores annoyed many a café barista about the true defi-
has introduced a new range of ‘Extra Small’ reusable
nition of this drink. I remember responding to an early
plastic Keep Cups with lids. I think I will need to buy
coffee forum years ago and was eaten alive by know it
two cups: one to throw down on the walk to the office
all coffee aficionados.
and the other when I get to my desk, just to look cool
Here I go again! Traditionally, a Piccolo Latte is a ristretto shot (15 -
among my work buddies. Hook Turn Industries have also come up with a small
20 ml) topped with warm, silky milk served in a
reusable cup that doubles as a Babyccino cup – and
100 ml glass demitasse (small latte glass) ... basically, a
that is another story!
baby latte, as the Italian pronunciation suggests. There
Arterial Packaging has some pretty cool designed
have been other names for this drink, such as the
Piccolo cups – especially for the trendy businesses
Spanish version Cataldo, or a Mezzo-Mezzo. I like the
that do not have branded 100 ml cups. There are two
Aussie version: the low tide latte. Many Melbournians
colours in the design, and it is becoming one of their
were nearly experiencing the Piccolo with their own
biggest sellers.
long or stretched Macchiato. Why I think coffee roasters and café owners took up this little favourite is because when you are in the industry, it is hard to drink full size milk coffees all day. Having these little caffeinated milk shots lets you taste your fresh roasted coffee with milk, without the bloated feeling.
Contacts KEEP CUP (03) 8417 1100
www.keepcup.com.au
HOOK TURN (03) 9939 0916
www.hookturnindustries.com.au
ARTERIAL PACKAGING (02) 8001 1900 www.arterialpackaging.com.au
Please café owners, if you aren’t doing a Piccolo
26-27.indd 27
18/7/11 12:11:12 PM
28.
B Y S E A N E DWA R D S
the
project
Eleven years ago, while visiting his home country of Vietnam on a new job assignment as a tour guide, Jimmy Pham was overwhelmed by the number of homeless children on the streets of Hanoi.
28-29**.indd 28
16/7/11 8:02:20 PM
29.
D E S TI N ATIO N :
Vietnam
Vietnam is the world’s second largest producer of Robusta coffee and provides the world instant coffee market annually with 1.2 million tonnes, which equates to 2.6 billion dollars in export revenue.
any children as young as ten
Vietnamese restaurant in Sydney. He could see
in the wealthier sector of the Vietnamese social
were selling wares like postcards
how hard work in the hospitality business gives
scene, and it is hard for students to benchmark
and chewing gum to support
excellent life experiences, and this also guided his
quality of service. This is where Justin’s skill as a
their large family units. Many
own life cycle. Jimmy let us in on a little secret: his
World Barista Judge came into the mix. We had
of these children he talked to
mum was also part of this street scenario, living
four days to train over 100 student trainees in
had come from poor rural areas by themselves
and working for food as a small child in this once
the practical side of coffee making. The passion
to seek work in the busy city of Hanoi. Jimmy
war torn country – a circumstance that is very
and work ethics of these young kids made the
straight away had a vision of how he could turn
hard for us to imagine. One of the best rewards
task surprisingly simple, and the entire group of
his knowledge of tourism/hospitality into training
Jimmy has received since his time with KOTO is the
teenagers came away with a good understanding
these disadvantaged youth, giving them a helping
endorsement by his mother for all his hard work
of basic espresso presentation.
hand into a worthy career and providing some
and dedication to this youth project.
stability in their lives.
KOTO is now a world recognised hospitality
KOTO is funded by sponsorship and fundraising, and they also have a group of restaurants and
All the money that Jimmy earned as a tour
training organisation, with affiliations to world
corporate catering. The restaurant in Hanoi is a
guide went into feeding and sheltering a small
class hospitality leaders. This is how we received
place of high energy, run by the KOTO kids, and
group of children, but he knew he had to do
the chance invitation to visit KOTO in Hanoi –
the two levels of café restaurants on all our visits
more to get to the bigger problem of the growing
via a barista training module arrangement with
were full to the brim with a mixed audience of
street kid numbers. This is how KOTO was born,
Box Hill Institute in Melbourne, who have an
international business people, ex pats and tourists.
and 11 years on it is now a well recognised
ongoing partnership with KOTO. Fellow travelling
All diners at KOTO look for high end quality food
institution throughout the whole of Vietnam as a
companion Justin Metcalf and I jumped at the
and beverage, and it was interesting to look at the
quality hospitality training provider. KOTO stands
opportunity to go to Hanoi to help hand pick and
the walls, which were adorned with pictures of
for ‘Know One, Teach One’. The philosophy is
train baristas to compete in the Vietnam Barista
high profile patrons like US President Clinton, the
the basis of this charitable organisation, that has
Championship, which is held in September. Barista
King and Queen of Denmark and our own PMs,
trained hundreds of young adults and helped them
courses are part of the 24-month traineeships
John Howard and Julia Gillard. It was obviously
to become hospitality professionals.
through KOTO, and the students get to learn a
the ‘in place’ on everyone’s itinerary when visiting
lot of coffee theory, but don’t get much practical
Hanoi – to drop by KOTO for a cuppa.
Jimmy moved to Australia when he was two years of age and was part of a hospitality background, with his family running a busy
28-29**.indd 29
experience. Espresso coffee is slowly starting to emerge
continued over ...
18/7/11 12:12:47 PM
30.
This was one of the most worthwhile industry experiences I have been lucky enough to be involved with during my hospitality career. continued from over ... of baking is one of the few good overflows from
coffee growing areas in the southern parts of the
Australia, a long time supporter of Jimmy. She has
this questionable relationship. Good bread can be
nation.
a massive task of seeking financial support from
found all over Vietnam.
KOTO international is run by Lorette Brown in
Australian businesses and the public to fund the
Vietnam is the world’s second largest producer
We had the hard task of narrowing the trained KOTO baristas down to a small group, who will
training of over 60 trainees a year. Box Hill Institute
of Robusta coffee and provides the world instant
be put forward to compete in the Vietnam Barista
in Melbourne throughout the year hosts special
coffee market annually with 1.2 million tonnes,
Championships on 28 September in Ho Chi Minh
variety nights to raise money for KOTO, with an
which equates to 2.6 billion dollars in export
City.
event pencilled on the calendar for August 3 this
revenue. The local café scene uses mostly local
year. At the previous event, Australian media
coffees, which are dark roasted Robusta, brewed
experiences I have been lucky enough to be
personality Mick Molloy ran the silent auction and
through a metal cup drip filter. The beverage
involved with during my hospitality career. The
hosted the fun gala night, raising much needed
is then put into a cocktail shaker with ice,
direct feedback I received from the KOTO kids
funds for this charity.
shaken well and poured over a good serve of
during the short training time was inspiring and
sweet condensed milk. It is a refreshing, sticky
also changed my skeptical outlook on our industry
opportunity to explore the colourful café culture
brew – with a massive caffeine hit that is more
and why I got involved. I would like to give credit
of Hanoi. When most people visit Vietnam, they
than enough to start your day with a bang. The
to this small group of teenagers, as they have set
discover the importance of freshness in this food
espresso industry is slowly developing through
great examples of a passion for living and showing
culture. Food is a very important daily ritual for
the international hotels and through a few newly
the world what they can do with a second chance
Vietnamese people, and every street corner has
developed coffee chains like Highlander Café, Illy
in life. I would like to urge Australian hospitality
a gastronomic delight – from deep fried tofu
concept cafés and the odd Starbucks. Like most
suppliers who would like to donate products,
and stewing Pho, to hand rolled rice paper rolls
developing Asian countries I have visited, I know it
services or finances to this great project to please
filled with fresh herbs and crab meat. I had no
won’t take long before the espresso culture goes
get involved; it does not take a lot to make a real
problem eating from street stalls, because of the
crazy and western café influences will become a
change to a child’s welfare.
freshness of the products and the eye for detail
part of these quickly growing cities.
While we were in Vietnam, we took the
in presentation. My stomach lasted the week
It was a very short visit to Vietnam, and it has
undisturbed – which is a first for me. Vietnam has
sparked my appetite to see more of this wonderful
a Colonialist attachment to France, and the art
country. I’m hoping to get the chance to visit the
30-31** ** no2.indd 30
This was one of the most worthwhile industry
To Support KOTO, please contact Lorette Brown – lorette@koto.com.au
16/7/11 8:03:57 PM
30-31** ** no2.indd 31
16/7/11 8:04:11 PM
32.
B Y A N A PI PI N IC // V E N E Z I A N O CO F F E E T R A I N I N G A N D D E V E LO P M E N T
competitions Craig Dickson, CEO at Veneziano Coffee, has always had a passionate desire to learn about coffee, and he also encourages employees to educate themselves as much and as often as possible. is philosophy has led to Veneziano
coffee enthusiasts were not even aware that these
Coffee providing competition
competitions exist. So, you might ask, why then
The most successful competition baristas
training and support to many of
do we bother doing it at all? There seems to be
train hard at refining their skills. A barista must
Australia’s best known and awarded
a lot of pain for no gain, to be the best of the
demonstrate their skills with the espresso machine
baristas.
best. For Craig and everyone at Veneziano Coffee,
and grinder, selecting the perfect grind setting
barista competitions are the very basis of the coffee
for their chosen coffee and extracting at the ideal
philosophy the company was built on.
temperature for the right amount of time on a
As a specialty coffee company, Veneziano Coffee invests a lot of time, money and training hours to participate in barista competitions, and
As a specialty coffee roaster, it is all about the
cup!”
clean machine. Competition baristas are required to
the investment doesn’t just stop with the barista;
coffee, but Craig’s hospitality background means
perform under an incredibly high level of pressure
their contribution also consists of qualified barista
he understands that Veneziano’s café clients need
while maintaining a calm, professional demeanour,
judges at a national and international level and
the entire package: great quality coffee, service and
as they take the judges through their coffee choice
their roaster Craig Simon (shown above competing
training.
and inspiration.
in this year’s Australian Barista Championship) is a world-qualified Q cupper. Countless unpaid hours go into the preparation
As Craig says, “Of course barista competitions
Back in the café environment, the barista turns
definitely help to put specialty coffee on the map
out more consistent coffee and does so with a
and to differentiate the specialty coffee industry
wealth of knowledge about the preparation –
for a barista competition, as well as volunteering
from the non-specialty industry, but what does it
which is really the final important step, apart from
not just for judging duties, but also assisting with
do for our customers, the cafés? The short answer
enjoying the beverage, in the entire process from
the organising and running of these competitions
is an understanding and appreciation of quality. As
farm to café. Competition baristas also inspire
– not to mention the ongoing education of our
a specialty coffee roaster, we’ve seen great coffee
and mentor their colleagues, being an ideal way
baristas and roasters. Until now, the specialty
ruined by an inexperienced barista. The rise of
to promote the passion for quality to each staff
coffee community typically frequented barista
barista competitions has put a spotlight on the last
member within the business. Veneziano Coffee and
championships, while the general public and
step of the coffee story: actually getting it into the
a handful of other specialty coffee companies also
32-33**Joey.indd 32
17/7/11 12:08:50 PM
33. E r i n S a m p s o n p i c k i n g c o f fe e i n t h e A n d e s r e g i o n o f C o l o m b i a . M a y 2 011 .
J e a n - P a u l S u tt o n , Ve n e z i a n o C o f ffe e Q u e e n s l a n d M a n a g e r , c o m p e t i n g i n t h e D e t p a k 2 011 A u s t r a l i a n B a r i s t a C h a m p i o n s h i p , w h e r e h e a c h i e v e d 4t h p l a c e . H e i s a l s o t h e reigning Queensland Barista Champion.
invest in their baristas’ knowledge of the actual
training hours, sourcing interesting and unique
coffee itself: where its grown, the terrain, the
coffee and allowing us to provide them with a
processing methods and so on. This generates a
training room, competition calibrated machine and
full appreciation for what they are preparing in the
competition winners as mentors and trainers.”
cup, as well as the nuances of each crop and each
Erin Sampson
Since the very first World Barista Championship,
varietal – knowledge that is usually reserved for
much has been done to make the competition
Veneziano Coffee’s key account manager, latte
the master roaster.
more appealing, more educational and more
art champion and seasoned barista competitor,
pertinent to those outside of the specialty coffee
has just returned from the World Barista
and provide the best quality available to its
community, including coffee lovers and the general
Championship in Bogotá, Colombia and coffee
customers, so that their customers’ baristas can
public. The performance of the baristas has risen
farm visits in both Colombia and Panama – the
be excited by what’s in the cup and the customer’s
to a completely new level of professionalism, and
source of her 2011 competition coffee. With
enjoyment is second to none.
this makes a much more exciting competition, as
our strong and sophisticated coffee culture,
audiences wait to see who will earn the title of the
it comes as no surprise that Australia always
world’s best barista.
performs well on the world stage, usually
Veneziano Coffee is always striving to source
Coffee competitions such as the World Barista Championship allow roasters like Veneziano to help baristas grow their knowledge and
It is reassuring to see that these refinements
making it through to the final round. And
skills, which equips them to be the appropriate
over the years, coupled with the ever increasing
2011 was no different, with Australia’s very
spokespeople for specialty coffee – an important
quality of competitors, are beginning to reach
own Matt Perger placing third up against
aspect to training their customers’ baristas. This
the world outside of specialty coffee – gaining
other competitors from Japan, El Salvador,
often fosters their desire to compete, and as
more media interest and being a sign of things to
Spain, the United Kingdom and the United
a result, the coffee industry gets stronger and
come. As coffee is the world’s second most traded
States. All finalists made it through from the
stronger.
commodity, we believe that the level of interest
original group of 53 baristas from around the
in the world coffee competition will only spiral
world.
“Specialty coffee cafés understand that to produce a consistently great coffee experience for the consumer, made using the freshest and
upwards. And as Craig sums it up, “Most cafés have
SOME NAMES YOU MIGHT RECOGNISE WHO HAVE SPENT SOME TIME TRAINING WITH
best quality coffee available in the world, roasted
the desire to serve better quality coffee to their
to complement unique aroma and flavour
customers. The barista is the ‘face’ of the coffee
profiles, can only be achieved by a barista who is
and the contact point with the end consumer.
Erin Sampson, Craig Simon, Jean-Paul Sutton,
experienced, passionate and knowledgeable about
The better the barista is at their job results in
David Seng, Con Haralambopoulos, David
their craft.
more customer enjoyment and a better coffee
Makin, Zoe Delany, Jessie Hyde, Will Priestley,
experience, leading to a greater appreciation of
Remy Shpayzer, Jen Marks, Cassie la Penna,
deem coffee quality as number one invest so much
the product they are purchasing and consuming.
Simon James.
in their baristas’ competition needs, in terms of
At the end of the day, the customer wins.”
“It isn’t really surprising that the cafés that
32-33**Joey.indd 33
VENEZIANO COFFEE OVER THE YEARS.
17/7/11 12:09:04 PM
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16/7/11 8:07:13 PM
36.
B Y J O S E P H A . R IV E R A
chemistry
PA RT 1 // A B R I E F OV E RVI E W
Every day, millions of people around the world begin their day religiously with a morning cup of coffee. lthough today we easily identify coffee
which is traditionally consumed in parts of Uruguay
higher altitudes than Robusta, where the attack of
in its beverage form, it wasn’t always
and Argentina, contains less than one percent
insects is reduced, Arabica has evolved to produce
this way in the beginning. Throughout
caffeine by weight; whereas, tea leafs (Camellia
less caffeine.
history, coffee has taken on several
sinesis) which originated in China, contains almost
physical transformations, initially
three times the concentration of caffeine by weight
the plants’ survival, one may also expect it to play
serving as an energy source when nomadic tribes
than Arabica coffee. But overall, tea contains less
an equal level of importance during coffee roasting.
combined coffee berries with animal fat as an early
caffeine in the beverage form, since less weight is
Turns out, the fate of this imperative compound is
form of an energy bar. Later, it was consumed as a
needed to prepare an infusion.
far from spectacular. Although caffeine sublimes
wine, then a tea and finally to the beverage we’ve
Of all the compounds found in coffee, caffeine is
With caffeine playing such an important role in
(evaporates) at roughly 178°C, model studies have
come to love today. Since the beginning, coffee has
perhaps the most interesting. Thus far, humans are
shown that caffeine readily survives the roasting
always been a product of great mystery, having been
the only living creatures on Earth that readily seek
process even at temperatures far exceeding 200°C.
discovered accidentally in wild forests of Abyssinia
caffeine for both its stimulatory and psychological
Though the reasons for this remain unclear, it is
(Ethiopia) and consumed in its native cherry form,
effects. For all other life forms, caffeine is a potent
believed that caffeine’s strong complex with other
then later, passed through fire to significantly alter
toxin. As such, scientists believe that caffeine, with
compounds within the coffee matrix create a strong
its chemical state. But although coffee has been in
its intensely bitter taste, has evolved as a primitive
retention that prevent it from further sublimation and
existence for thousands of years, it has only been
defense mechanism in coffee, ensuring its survival
ultimately, decomposition.
in the past half century or so that scientists have
in the wild for thousands of years. It’s no surprise
TRIGONELLINE
been able to truly identify and understand this
then, that the caffeine content of the more ‘robust’
beverage. To date, scientists have identified over
Robusta species is almost double that of the more
light of caffeine is that of trigonelline. In Arabica
1,000 unique chemical compounds, which when
delicate Arabica. The belief is that as insects attack
coffee, trigonelline concentrations make up roughly
compared to products such as wine or chocolate,
the coffee cherry, they are immediately deterred by
1% by weight, with a slightly less concentration
pale in comparison to that of coffee. Luckily, through
the bitter taste of caffeine and simply move on to
of 0.7% in Robusta. Although its concentration is
advancements in technology, much of coffee’s
the next crop. Since Arabica is typically grown at
slightly less than that of caffeine, trigonelline plays
chemical make-up has been unlocked, and we now have a better understanding of the chemistry contained within these mystical beans.
Plant
medium for a potent alkaloid we have come
Coffee Bean Coffea Arabica Coffea robusta Coffea liberica
to identify as caffeine or technically as 1,3,7 –
Tea
CAFFEINE For many, coffee drinking is simply a delivery
trimethylxanthine. Although caffeine is strongly associated with coffee, its production within the plant kingdom is not exclusive and is seen throughout several other plants in nature. Mate, for example,
36-37**.indd 36
Camellia sinesis
Mate Guarana
Another less known alkaloid that shadows in the
Country of Origin
Caffeine Content (% WT)
Ethiopia Arabia Liberia
~ 1.2% ~ 2.2% ~ 1.4%
China
~ 3.5%
Uruguay, Paraguay, Argentina
less than 0.7%
Brazil
4.0 - 8.0%
16/7/11 8:08:03 PM
37. a significant role in the development of important
difference between both species. Thus far, the claim
ultimately leading to the formation of hundreds of
flavour compounds during roasting. But unlike that
has remained unconfirmed, until French scientists
important aromatic compounds. Of these, pyrazines
of caffeine, which survives the roasting process,
recently discovered a direct correlation between lipid
and pyridines have the greatest aromatic contribution
trigonelline readily decomposes as temperatures
content and overall cup quality. It turns out that as
and are responsible for the distinct maize/nutty
approach 160°C. Model studies have shown that at
lipid content increases within the bean, so does overall
aromas found in coffee. The reaction also leads to the
160°C, 60% of the initial trigonelline is decomposed,
cup quality. It’s a very plausible explanation when
formation of brown-colored polymetric – melanoidins
leading to the formation of carbon dioxide, water
one considers that the majority of important flavour
– the compounds responsible for coffee’s colour.
and the development of a large class of aromatic
compounds in coffee are also lipid soluble.
Coincidentally, this is the same set of reactions that
compounds called pyridines. These heterocyclic
PROTEINS
give rise to the alluring aromas we generate when
compounds play an important role in flavour and are
Protein content for both green Arabica and Robusta
toasting a loaf of bread, or grilling a piece of steak
responsible for producing the sweet/caramel/earthy-
coffee are similar in profile, ranging between 10 -
like aromas commonly found in coffee.
13% and existing as either free or bound form within
LIPIDS
the coffee matrix. Although concentrations can vary
complex chemistry that occurs within our roasters
Lipid production and its subsequent survival after
and numerous other thermally processed products. Thus far, this is only a brief introduction to the
from bean to bean, its believed that factors such as
every day. In Part II we’ll discuss the development of
the roasting process also play an important role
maturity, post-processing and improper storage may
other compounds and discuss their role in flavour
in overall coffee quality. In general, most lipids in
have a significant effect on the form of proteins within
perception.
coffee exist in the form of coffee oil and are located
the bean.
within the endosperm (bean) of the cherry. Since its
During roasting, proteins combine with
composition is similar to that of vegetable cooking
carbohydrates in what is perhaps the most important
oils, it’s no surprise that the vast majority of coffee oil
reaction for all thermally processed foods – the
remains relatively unchanged, even at the elevated
Maillard Reaction. This set of reactions, discovered by
temperatures found in roasting.
a French chemist in 1910, is what is largely responsible
Both Arabica and Robusta coffee contain
for transforming the mere handful of compounds
appreciable amounts of lipids, ranging from 15 - 17%
found in green coffee to the complex matrix that
and 10 - 11.5% respectively. But because Arabica
coffee is today.
contains more lipids than Robusta, many believe this
As temperatures reach 150°C, the Maillard Reaction
stark difference is one reason responsible for quality
propels free proteins in coffee to combine with sugars,
36-37**.indd 37
About the Author Joseph A. Rivera was formerly the Director of Science and Technology at the Specialty Coffee Association of America (SCAA). He holds a degree in food chemistry and is the founder of www.coffeechemistry.com. He is a frequent lecturer at numerous international conferences and training seminars. He can be reached at joseph@coffeechemistry.com
16/7/11 8:08:17 PM
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16/7/11 8:08:55 PM
Your guide to the latest roasting news, interviews and advice ...
cafĂŠ
38-39**.indd 39
16/7/11 8:09:03 PM
40.
ROA S T E R P RO FI L E
COFFEE
Winning the gold medal in the Single Origin category at the 2010/11 CSR Sugar Golden Bean Coffee Roaster Competition has shone a spotlight on the Ducale Coffee brand. his is exactly what General Manager Henri
On the marketing front, we noticed that the
Kalisse was planning as part of the Ducale
industry was flooded with brands telling the same
transformation from its traditional Italian
story, telling us that they use the best Arabica and
on. We have spent a fair bit of time developing a
coffee roots to a driving force in the delivery
are roasted by expert master roasters, to a backdrop
collection of coffees that deliver a cup worth com-
of coffee, to meet the demands of today’s
of roasted coffee beans and rosettas. It’s a position
ing back for, time and time again. This range has
that was overwhelmingly oversubscribed.
evolved from the coffees we roasted when we were
cafés and consumers.
at a time, to build on the story. On the ‘serious’ side, our coffees have to be spot
We wanted to have fun and give the consumer
first set up. They were very good Italian style espres-
Australia’s No.1 importers of all things Italian, Ducale
an insight into the culture we have at DC. The team
sos, balanced and blended, which we still supply to
has continued to grow and this year has taken a
at Ducale comes to work because we want to, we
a strong core of our customers.
new direction, with some innovative ideas up their
love it – not because we have to. Take our stand at
In the DC range, we are running three different
sleeves. With a slogan like: “We take our coffee seri-
Café Biz, for example. We had 10 guys on the stand
premium coffees at the moment: Reale, a collection
ously – not ourselves”, you can’t help but like these
all weekend – even our admin team made a day of
of two varietals from the Daterra plantation, RFA
guys and become intrigued by the stories behind
it and came out together to get involved. The buzz
and UTZ certified; Monsoon, a blend of AA Malabar
their coffee offerings.
created was the team and how much they believe
and pulp naturals from India; and Origin, an FTO
in Ducale.
Harrar straight out of Ethiopia – Gold Medal for Sin-
Set up 6 years ago by the Valmorbida family,
Café Culture once again caught up with the Ducale team (footy cards and all) to dig a little deeper.
All the creatives were brainstormed in house, not
gle Origin at the last Golden Bean Awards. These are
OVER THE PAST 18 MONTHS, WE’VE NOTICED
by a marketing company, who would for sure have
backed up by a seasonal rotation of single origins
A SHIFT IN THE COMPANY STRATEGY MOVING
taken the well-worn coffee path. “We take coffee
comprised of boutique micro lots, COE coffee and
FORWARD, WITH SOME REALLY INNOVATIVE
seriously – not ourselves” relates to our every day; it
anything else we can find.
AND CREATIVE ADVERTISING. CAN YOU
is what we do and how we do it.
AS THIS IS A ‘ROASTER PROFILE’, WHO IS THE
EXPLAIN MORE? The DC (Ducale Coffee) shift was a conscious
The actual photo shoots for the ads and our footy cards were great team building times, and they got
MAN BEHIND THE ROASTER – AND HOW DID HE GET STARTED IN THE INDUSTRY?
decision to deliver a coffee that meets the demands
better and better as we went on. The star of the
of today’s coffee consumer, delivers greatly in the
show is the team who do the work. We can’t wait
tion manager overseeing roasting, packaging and
cup and has a unique story.
for all the ads to hit the streets – but the plan is one
logistics. Brett started out in transport and logistics
40-41**.indd 40
Brett Lumley is our main roaster; he is the produc-
16/7/11 8:09:43 PM
41.
The actual photo shoots for the ads and our footy cards were great team building times, and they got better and better as we went on.
and learnt the ropes as a roaster in an internal ap-
to making the coffee taste any better and take your
prenticeship of sorts. Justin Bianchi, our technical
eye off the main game.
manager, is one of the original team members; he
Educating our customers about what quality and
came from Mocopan as a roaster to help set up
consistency is and what it costs is very important for
the plant and now looks after all of our equipment
us. We absorb as much as we can, but the end user
and servicing. Rob Stewart is our product develop-
has to react and start raising the cup price.
ment manager. Rob manages product specifications,
We know it is a hard time for all in the industry,
quality assurance and buying of the raw product; he
so we do everything in our power to continue to
started out as a barista/roaster at Coffea and then
deliver great coffee at the best price we can. We are
help set up C4 coffee, before coming to Ducale.
not the cheapest coffee, we know that, but we will
This is critical, given the financial impact higher raw prices are having across the industry. If the average cup prices starts to reach $4, coffee drinkers are not going to tolerate mediocrity. And indeed ...why should they? HAVING A GOOD TEAM OF PEOPLE AROUND YOU IS VERY IMPORTANT. HOW DO YOU MAINTAIN STAFF LOYALTY? We have tried to create a culture that people
not sacrifice quality and consistency.
will enjoy working in. Not a cushy laid back holiday
sibilities helps us deliver quality and consistency,
SYPHONS, POUR OVERS, COLD PRESS,
resort, but one that is challenging, helps the whole
all the time. We don’t close down or drop off our
SEASONAL COFFEES ... WHERE DO YOU SEE THE
team learn every day and one that encourages
standards if someone is away. Having three such ex-
INDUSTRY HEADING ... WHAT ARE THE TRENDS?
everyone to get better all the time.
Having a great spread of experience and respon-
perienced guys in the roasting brains trust means we
It’s a great industry we are in, because we are
can manage issues collectively and strive to be better
always searching for something new – something
all the time, and the team is motivated to excel.
different, that can help us understand what it is that
WHAT TYPE OF COFFEE ROASTER DO YOU USE,
we are drinking, roasting or selling. There is evolving
AND WHY?
equipment, more brewing methods and hundreds
We have three different roasters running at Ducale. Our main roaster is an Impianti Futura K; this
of fantastic single origins to choose from, and that should keep everyone on their toes.
People in the industry are excited about what we are doing and want to get on board. Where we can, we attempt to find roles for everyone, but we are a small team. The problem we have is saying no to people with such outstanding experience and qualities. We
was purchased as a prototype a few years ago now,
There is greater communication between roaster
already have people with skills as roasters, baristas,
and we have been adding bits and pieces on to it as
and barista and the barista and the consumer these
competition judges, sales guys, logistics and coffee
we need. We love it, because it’s semi auto, so we
days. Cafés now understand the importance of
machine service, but when someone knocks on the
still have to draw on our expertise and not rely on
investing in quality from staff, beans and equipment
door and can add serious strength in a certain area,
a computer to tell us that it’s ready. Then for small
and are less interested in peripherals that do not re-
we jump on it!
batches, we have a vintage 5 kg Brevetti Farina. This
ally add much value; however, some do believe they
lets us produce our single origins at a manageable
are the price of entry (we do not).
volume. Just like the Impianti, we have tricked this
The cafés are looking for alternatives that set
Everyone in the team knows they have to be selffunding; if they really think they can do great things that customers will pay for and it fits our strategic
one out as well. I think it’s due for some pin striping
them apart from the one another. Different brew
this year. Finally, for all our sampling and QA, we
methods and rotating single origins offer the con-
have a 200 g Brambati.
sumer another dimension to their café experience.
HOW ARE YOU MANAGING THE ONGOING
We are investing more time in our cafés though
THANKS TO THE DUCALE TEAM FOR SHOWING
INCREASES IN THE COST OF GREEN BEANS?
training and including them in our cupping sessions,
US AROUND YOUR ROASTERY AND FOR
so they gain a greater understanding of the product
BREAKING OUT OF THE BOX WITH MORE THAN
they serve.
THE USUAL ‘100% ARABICA’.
Being focused on coffee roasting and not on stuff like T-shirts and aprons helps. They don’t contribute
40-41**.indd 41
positioning, then we are up to give them a chance to prove it.
16/7/11 8:09:54 PM
42. B Y
A N D R E S L ATO R R E - CA N O N
lots Everybody is talking about the Geisha Coffee. It recently auctioned in the Best of Panama Competition for USD $111.5/Lb, which is probably the highest price ever paid for a coffee. eisha or Gesha is a varietal of the
a new demand for special micro-lots. Micro-lots are
education to differentiate a 25-year-old malt Scotch
Arabica tree. It is recognised by its
small seasonal harvests of a very special crop just
Whisky to a lower quality one.
elongated coffee berries, compared
like the Geisha, which sell for a much higher price
to the normal and well known
than the one in the commodities market. The yearly
tique and micro-lot coffees, which have a consider-
varietals like Catuai, but it’s more
When we are talking about these special, bou-
production of these types of coffees are no more
ably higher price compared to the market, we also
distinguished for its complex cup and outstanding
than two tonnes per year, and they are generally
need to consider the most appropriate ways of
flavours.
auctioned in competitions or events held by the
extracting the best flavours out of the coffee beans.
“Geisha coffee exhibits a subdued yet intense
specialty coffee associations of each country or by a
Milk based coffees add other flavours to the bever-
floral and jasmine-like aroma and a distinct though
world known entity called COE (Cup of Excellence).
age and can hide those that are particular to that
delicate acidity, balanced and bright with shimmers
As with the Geisha, all the micro-lots are
coffee. As the industry moves to a higher quality
of white wine and notes of berries, mango, papaya,
completely traceable from lot number, to village or
coffee, people are experimenting with new ways
and mandarin oranges. The long aftertaste finish
estate, and to farmer. They have total specifications
and methods to drink coffee, to ensure the true nu-
provides distinct bergamot-like notes.” (1)
of soil and cup. These coffees have to score more
ances and flavour profiles are enjoyed from the high
than eighty (80) points out of one hundred (100)
quality product they are buying.
This varietal was first discovered in Abyssinia in
For this reason, we are seeing the emergence of
southwest Ethiopia in 1931, based on a document
based on the SCAA (Specialty Coffee Association of
from Millor F., 1969 (2), seedlings were taken to
America) score scheme. These special yearly crops
alternative brewing methods like Syphon, Pour Over,
Kenya (1931-32), Tanzania (1936), Costa Rica (1953)
generally score more than 86 points. This year the
Cold Drip and Aero Press, among others. These
and finally in the 1960s, Francisco Serracin took
Don Pachi Geisha cupped 89.15 points in the Best
filter like methods require a light roast, ensuring the
the seeds from Costa Rica to Panama and founded
of Panama auction and was sold for USD $111.15/
flavour of the bean prevails. With these simple and
Don Pachi Estate. ‘Don Pachi’ may be derived from
Lb; this is probably the highest price ever paid for a
clean ways of extracting coffee, moving from drink-
the word ‘Don’, a common word in the agricultural
coffee.
ing espressos to filter is not a bad idea, based on the
Latin America; it’s used when referring to a landlord
If we add to this all the costs incurred in bringing
or out of respect to seniors, and ‘Pacho’ as the alias
this coffee to Australia, plus roasting and bagging,
for Francisco. Because of its fame, Geisha trees are
we would be looking at a figure of around AUS
being cultivated in other countries, including Colom-
$375/kilo, only in costs.
bia and Costa Rica. The Geisha variatal was never considered by
This is evidence that coffee is moving to a more boutique or special market, where it’s not an
coffee producing countries, because of its low yield.
everyday drink to wake up, but more of an exclusive
But now the industry is moving into new ground,
product for those who appreciate quality and want
where specialty coffee roasters are looking for qual-
to pay top dollar for it. I think coffee will be like spir-
ity. The Geisha is considered a delight and is part of
its in the near future – where customers have the
42-43**.indd 42
fact that you are using a good quality coffee and the appropriate roast and grind. At Latorre and Dutch Coffee, we understand the importance of these new varietals and fine coffees, and we are expecting soon the first arrival of a micro-lot of Colombian Geisha. 1. SCAP (Specialty Coffee Association of Panama), www.scap-panama.com 2. Millor F., 1969, Inventory of the coffee varieties and selections imported into and growing within East-Africa, after Ethiopia
16/7/11 8:11:38 PM
Is your coffee made with BRITA filtered water? ®
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44.
D E S TI N ATIO N :
Guatemala
We are just two passionate baristas who wanted to see if what the coffee books say is true …
adventures “Is this Plaza San Miguel?”
in awe, as we watched the neighbouring Volcán de
he was a boy, and while we walk up to his coffee
“sí señora.”
Fuego blow its top, sending clouds of ash high into
plot, you can ask him anything. Nothing is off lim-
“Oh my god, Mark ... are you sure this is it?
the air and shock waves that reverberated in our
its.” So we began the hike out of town, up towards
chest. Amazing … get the camera.
the crater, and suddenly we were in an abundance
There’s nothing here … get out and ask someone.” Mark and I had bartered our way from the main
A fuzzy gentleman rode up to us on a motorcycle,
of a variety coffee trees. I was so excited ... the
square in Guatemala Antigua, to this quaint little
and smiling under his beard and in a broad Ameri-
moment I have been waiting for in my career as a
town at 5,600 feet above sea level. There were no
can accent questioned, “Hey, are you guys here to
barista and trainer, the places I tell people about, I
signs to say it was San Miguel Escobar, there was a
do a coffee tour?”
was actually in.
drunk passed out in the middle of the square ... and
Thank god ... yes, we were in the right place.
this is where we were supposed to meet our tour
“Hey, cool. I’ll just go and grab the farmer”… and
guide for the day! We hopped out of our taxi and sat on the steps
off he rode again. We had organised for a tour of the coffee farm-
I was starting to pant and wondered how people got up here day in, day out. Being on a near vertical slope, cars didn’t have access; and these people couldn’t afford a vehicle anyway, so they used the
of the church to wait. I have to admit, I felt a little
ers’ co-op on the dormant volcano. It was made
power of foot, horse or mule. The horse is a cheaper
insecure. Our Spanish was a little rusty, and we were
up of 28 coffee farmers, including three women
option, but they can’t carry as much as a mule, and
two foreigners in a world of poverty and violence.
farmers. These are poor families working together
are therefore less desirable. A mule would set a
After a few minutes though, we realised that this
simply trying to survive, and hopefully one day make
farmer back $2,000 dollars, so it is a very expensive
town, perched on the slopes of Volcán de Agua,
an extra buck or two. Our tour guide, Franklin, was
luxury – a luxury which usually lives under the same
was peaceful and sincere. For one, there was a lack
the head of a not for profit organisation that helps
roof as the family.
of guns that we had become used to in Antigua,
the town folk understand business, marketing and
and people would greet us every time they walked
working together for a sustainable environment.
by with a “Buenos Días”. They would also make
Before introducing the farmer, he explained the
Timoteo, through our translator, talked about how farming plots are issued. Measure out your arm from neck to fingertips, multiply that by 40,
the sign of the cross as they passed by the front of
plight of the townsfolk over the last few months.
and there you have your farm. They decided that is
the church – including children, who would stop on
With a lump in his throat and tears welling, he told
the formula to calculate how much one can farm.
their bikes to do so. A man picked up the drunk and
us stories of erupting volcanoes, horrific landslides
Obviously a flawed system. If you have more money,
helped him to the front steps of the church. Ok, so I
and the temperamental weather impacting the
you can buy another plot. The richer you are, the
felt a little easier now.
farms.
closer to town you buy; the poorer, the further up
Booooooom... Crikey, what was that? We stood
44-45**.indd 44
“Meet Timoteo. He has been farming here since
the volcano you climb.
16/7/11 8:13:20 PM
45.
We stopped for a breather and raided a farm for some coffee cherries ...
We stopped for a breather and raided a farm
visit, the co-op was approached by an American
that if it is to go in an Espresso machine, then it
for some coffee cherries. They were sweeter than I
company to buy their coffee at a Fair Trade price.
has to be burnt. (This was the general consensus of
expected. We kept the coffee bean in our mouths,
Timoteo explained he can sell his coffee at the
every plantation and roaster we went to during our
trying to get past the muselage and parchment,
market for export at a better price, and again, the
time in Guatemala.) Don’t worry, Mark and I made it
down to the actual bean. We looked over the plots,
certification process would take food off their tables.
our mission to fix that old wives’ tale up, there and
and it definitely looked different to the books I had
He was clearly upset when we said that some of
then.
once taught out of. There was avocado, sour lemon,
our customers in Melbourne will only purchase
orange and other Mayan fruit trees sheltering the
coffee if it’s certified Fair Trade. It’s true: if we don’t
co-op came to pulp and roast, so instead of simply
coffee trees. I piped up: “So that’s shade grown?”
We said we were interested in where the farmers
have coffee in our store that’s certified Fair Trade,
showing us, we soon became a production line of
“Pretty much,” was the reply, but more impor-
some people simply will not purchase it. The co-op
roasting, packing and piercing little holes in every
tantly, it was another source of income and food for
is made up of the 28 farmers, and their family and
package (they can’t afford the bags with non-return
the farmer while he waited for his crops to grow,
friends who help with the harvest and processing. If
valves). We roasted about 30 pounds of green
flower, fruit and harvest. One tree that looked
customers here don’t buy their coffee, we are starv-
beans, in a roaster, in a local backyard. There was a
familiar for shade was an Australian Grevillea or
ing them of their very livelihood. So what do you
buzz of activity everywhere: people washing clothes,
“Gravel-leeya” as they would pronounce them. They
do? You need Fair Trade to make the big companies
kids playing in oil drums, men welding without PPE,
were great for shade, fast growing, and great for
out there ripping people off accountable, but what
and us roasting, with a tin can acting as an exhaust.
firewood when they had fulfilled their use.
happens to the little farmers who sell their coffee to
In between coffee plants was corn, with beans climbing up the stems, raspberries ... and pretty
After a long day and exhausting the farmer and
the boutique roasters that are popping up all over
translator with a million questions, it was time for a
the country?
long overdue cuppa – Mayan style. We had to grind the coffee with a traditional Mayan style three leg-
much anything that would grow, they planted. So
We wondered around the crops all morning,
ingenious – and a great example of sustainable liv-
learning about grafting, planting, picking, drying
ged rock and a pestle called a metate y mano. Mark,
ing. We came across a single Yucca plant, which was
and pulping. Soon our stomachs were rumbling,
being a bit of a collector, decided to purchase one
pointed out to me as the boundary marker of each
so we headed back down to the town, where
of these 7 kg babies at a local market a couple of
farmer’s land.
Timoteo’s wife had prepared us a traditional Mayan
days later. Mmm ... two words for you, Mark: excess
lunch at their house. We met some of Timoteo’s six
baggage?
We heard about the issues of becoming certified Organic, and how the farmers couldn’t afford the
children and his horse, Coyote. He showed us his
certification process and that the organisation didn’t
pulpero, a bicycle-powered machine that removes
approve of the use of horse manure for compost.
the coffee fruit from the bean and the courtyard
(I’m not sure if they were joking or not, but appar-
where he dries his pergamino.
ently it’s not a certified organic horse.) Timoteo said
We sat around the kitchen table, and now it was
he likes to think of his coffee as organic with a little
our turn to face the questions. They were interested
‘o’. He was frustrated that consumers don’t under-
in the coffee culture in Australia, how did we like
stand that their coffee is organic despite the lack
the roasts, how did we drink it and why do we drink
of certification. Even if he wanted to, he couldn’t
burnt coffee? WHAT? They think that espresso is a
afford pesticides.
dark burnt roast, rather than an extraction process.
Another frustration was ‘Fair Trade’. Prior to our
44-45**.indd 45
They’ve been taught by their American neighbours
More information So if you are interested in going to Antigua for coffee, you have to book a day trip out to San Miguel Escobar for ‘Green As It Gets Coffee Tour’. Five thumbs up and a real gritty life experience. Deborah & Mark Howard-Jones Mark_hj@dairally.com Deb_hj@dairally.com
16/7/11 8:13:32 PM
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48.
B Y L I S A H U N T E R A N D R IC H A R D E M E RY // T H E B E A N B A R N , B A L L A R AT
D E S TI N ATIO N :
Hawaii
going to origin:
Travelling back to Australia from San Diego, we had planned four days in Hawaii. Our goal? Coffee and volcanoes, staying at Keauhou in Kailua-Kona, on the Big Island in the heart of the Kona coffee growing region. t first glance you might think that coffee
these 10% Kona blends are filled with inferior
plant can flower about 8 times a year between
and volcanoes have little to do with
coffee beans from other countries, resulting in a
the months of February and July, with cherries
each other, but it is the fresh volcanic
low quality product. Most Kona coffee growers
produced at each flowering. This means the fruit
soil of the Kona region that produces
are very concerned that this harms their reputation
ripens at different times and during each harvest,
some of the best coffees in the world.
and are keen to preserve the high quality produce
only the ripe cherries can be picked. Greenwells
Around 700 registered Kona coffee growers
labelled as Kona coffee. The Kona Coffee Farmers
try to use all parts of the coffee cherry. They use
squeeze onto the side of Mauna Loa, a large
Association and the Kona Coffee Council are
the pulp for compost, the sugar water is refined
volcanic mountain situated just behind the coastal
actively trying to change regulations to stamp out
and concentrated into an energy and anti-oxidant
Keauhou Village. In Kona, coffee plants grow on a
this practice. Both organisations support growers
‘super-fruit’ drink marketed as ‘Kona-Red’.
24 mile (38.6 km) strip of land between the heights
who produce and market 100% Kona coffee beans.
of 800 and 2,500 feet above sea level (244 m to
On our first day in Keauhou, we visited Greenwell
On Saturday morning, we walk up the hill to check out the Keauhou shopping centre. In the car
762 m). Any lower, and the climate is too dry; any
Farms, one of Kona’s largest coffee growers
park, a local farmers market is underway. Quite a
higher, and it’s too cold.
and processors. They proudly promote that their
few stall holders are small coffee growers selling
products are all 100% Kona coffee beans. Currently,
100% Kona coffee beans. These farmers are keen
some of the current dilemmas facing Kona coffee
they process 20% of all the coffee beans grown
to distinguish their quality product from the inferior
growers. There are very few large farms here. Most
in the Kona region. This includes coffee grown
blends filled with cheap coffee beans. They support
coffee farmers have a plot of land somewhere
on some of the smaller farms. Daniel, our guide,
a call for better labelling regulations, explaining
between 3 and 7 acres (1.2 to 2.8 hectares) in size
explains that Henry Greenwell and his wife Elizabeth
that some small farms just need to sell the coffee
that is worked by the family. Largely, this is a legacy
established the farm in 1850 and developed a
cherries, and after that, don’t really have any control
of 3 acre (1.2 ha) government grants of land to
successful business exporting Kona coffee to
over what happens to their beans.
former sugar plantation workers, after the collapse
America and Europe. The Greenwell coffee orchard
The coffee at the Keauhou farmers market is
of the sugar cane industry in Hawaii. To survive,
was established in 1900, when Typica Arabica trees
mostly very good. Prices range from $11 to $20 for
these small farmers need to work hard. Many
were imported from Guatemala. These 111-year-old
an 8 oz (250 g) bag. A range of medium to dark
process the coffee by hand and sell their produce at
trees are still surviving and produce seedstock for
roasted coffees are on offer, but primarily dark
markets or other small retail outlets. Others sell the
all of the trees planted on the farm. The saplings
roasts, which are preferred by the USA market.
fresh coffee cherries just after they are harvested, so
are transplanted from the nursery into the orchard
All of the stallholders offer tastings of filter coffee
that they don’t need to process it as well.
at the age of 2 years and produce the best quality
dispensed from Airpots and give away small
cherries between the ages of 5 and 35 years.
samples of their coffee. We chat to a few growers,
coffee blends with only 10% Kona coffee beans
Currently Greenwells have 65,000 coffee trees on
while we sample their coffee. One man is a former
to be labelled as ‘Kona Coffee’ and marketed as
200 acres (81 hectares) of land.
accountant, who dreams of setting up a coffee shop
It’s this very competition for land that produces
A glitch in the food labelling system enables
such in mainland USA. Some of the coffee cherries
All of the coffee cherries in the Kona region are
on mainland USA; another tells of the long days,
sold by small farmers end up in these blends. Often
picked by hand, including those at Greenwells. Each
hard work and small rewards. One woman calmly
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16/7/11 8:15:02 PM
49.
states her reasons for disagreeing with the current labelling system; and another is keen to promote her range of spiced nuts, that sit neatly alongside her bags of coffee. Macadamia nuts, or ‘mac nuts’ as they are called in Hawaii, are plentiful. Many coffee orchards are co-planted with macadamia
It’s interesting to get a glimpse of the hardships
their coffee processed by one of the island’s coffee
trees, to provide additional shelter for the coffee
some farmers face. While the grass is green, the
processors. The roastery will have spectacular views
trees.
sub-surface moisture is so low that the Woolleys
over approximately 20 miles (35 km) of coast and
need to drip-irrigate the orchard. The soil is great
the city of Kailua-Kona.
Donna Woolley, President of the Kona Coffee Council, is also a coffee grower, producing coffee
in patches, but the lava base is fresh enough to
Finally, we travelled to the Kilauea volcano on
under the name Island Sun Coffee. She and her
mean they have to jack hammer holes to plant
the other side of the island. This volcano has been
husband Al have a 6-acre plantation on the volcanic
individual trees. The root system is so shallow, that
active since 1983. While it might be physically
slopes overlooking Keauhou. Their plantation has
before Donna and Al installed fences, wild pigs
removed from the Kona coffee farms, the clouds
mainly Typica Arabica trees, but also some Red and
could dig up the trees to eat the juicy roots. Hand
that form from the expelled gas and ash drift
Yellow Catura. The Woolley’s coffee is classed as
picking coffee cherries in steep terrain requires
over the Kona region each day, providing an ideal
‘shade grown’, because of the 10 metre Monkey
small trees with only a few ‘verticals’ to bear fruit.
climate for coffee growing. Each morning is sunny,
Pod trees on their block of land. Right now the
This is called ‘stumping’ or coppicing (about 30 cm
then the clouds form, protecting the coffee trees
orchard of coffee trees is in full blossom – a brief
from the ground) and means that until the new
from the harsh afternoon sun.
event that lasts for only two days. Our timing is
trees are mature, the farm could be 20% down on
On our way to the airport, going home, we
fortuitous, as coffee trees are related to Gardenias,
production at any one time. Like many other small
finally found the Kona Mountain Coffee outlet,
and the perfume of a coffee orchard in full flower is
farmers, the Woolleys are planning on building
where we absorbed our first Kona espresso –
simply glorious.
a roastery to value add on-site, rather than have
perfectly made. Heaven!
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50.
B Y K E IT H R E AY
for syphons There is no denying that when it comes to coffee in Australia, espresso as an extraction method still reigns supreme. owever, there is a growing trend
master, and any café could showcase specialty cof-
traceability that cup well (85+) and are clean. Only
for cafés with passion and vision to
fee with ease using this method.
occasionally have I found a ‘clean’ higher end com-
Pour over is a hot water extraction, and with
mercial grade bean (for example, Sumatran Batak),
as part of their coffee offerings,
practice, should take a competent barista around 4
which has big fruit or citrus notes that has worked
adding some ‘theatre’, increasing
minutes from start to finish to produce. It is possibly
equally as well as a true specialty grade.
include alternative brewing methods
The key to lighter roasting is to stop the roast at
customer interaction with the baristas, and giving
the gentlest way to produce coffee and produces a
them an immediate USP (unique selling point) from
great clarity of flavour and a nuanced, refined and
the point where we have highlighted the natural
other nearby cafés.
well rounded drink. If you have long black or ‘extra
and typically more complex flavours present in the
hot’ flat white customers, then this method is worth
coffee, without introducing roasting flavours. Every-
exploring further.
one has different strategies for roasting, and results
All of the leading cafés and espresso bars are currently offering at least one method of brewed coffee – many are offering several. Consumer awareness is
Syphon is without a doubt the ‘show pony’ of the
vary greatly between roasters. Typically, we schedule
increasing exponentially, and an increasing number
brewed coffee world, and the main focus of this arti-
our filter roasting after we have done our espresso
of home baristas are actively experimenting with
cle. Syphons produce a very clean ‘tea like’ extrac-
roasts. This is so that the roaster is fully pre-heated,
these alternative brewing methods.
tion, which helps to bring out the unique flavours of
and provides us with a more stable environment. To
single origin coffees and is ideal for showcasing Cup
avoid tipping and also stretch out slightly the time
of Excellence, specialty and micro-lot coffees.
at which first crack occurs, we reduce the charge
As both a specialty coffee roaster and the appointed distributor for HARIO in Australia, I have seen brewed coffee building significant momentum
Looking somewhat like a mad science experiment,
temperature down by around 15% from what we would normally use for espresso roasting.
within the specialty coffee culture. Given the volume
they certainly create a talking point among custom-
of queries we receive on a daily basis from boutique
ers, and although some uninitiated baristas can
roasters and café owners, it is clear that over the
find them a little daunting, exceptional results can
curve of around 6 - 8 degrees every minute, rather
next 12 months we will see brewed coffee more
be achieved quickly if the basic steps are repeated
than the typical 10 degrees per minute we would
readily available at your local high street café.
consistently, with attention to the detail.
be looking for in espresso roasts. Controlling the
Now admittedly, including brewed coffee as part of the menu isn’t for every café. Like an espresso machine, these devices take time to master, require
The Coffee To get the best out of syphons, and for that mat-
We control the gas for a steady incline on the
roast for a gradual and slow increase, our aim is to hear the start of first crack around the 12:30 minute mark. Roasting faster than this produces a roast that
dedicated bench space, as well as integration into
ter, any brewed coffee device, there are two basic
still has typical under-development taints, such as
the café’s existing workflow. There is also the ques-
requirements when it comes to the beans: the roast
astringent, sour or grassy notes.
tion of which brewing methods you will offer, with
degree; and the quality of the beans.
At the on-set of first crack, as the beans begin
Firstly, at Bean Drinking, we look for a balance
to go exothermic and generate their own heat, we
common and practical to implement in a commercial
between acidity and sweetness. If you use espresso
again reduce the gas, keeping the roast under con-
environment.
roasted coffee, what dominates the cup is an exag-
trol and rising a degree or so every 15 seconds. We
geration of the roast flavours (those darker notes).
tend to drop into the cooling tray around 1 minute
fee, typically taking around 4 hours to produce
To get the brightness, sweetness and nuances of cit-
into rolling first crack. That time varies depending
around half a litre. It produces a liqueur like coffee
rus and berry flavours, we need to use lighter roasts.
on what we are roasting, but for the most part, it
that is served cold, normally in a chilled shot glass.
However, by roasting lighter, we need to select
is a case of looking at when the beans ‘even out’ a
The extraction can be drunk neat as a 60 ml shot,
our beans more carefully, as taints that are some-
little, although still expect to see a high degree of
floated on sparkling water, or used as the base of an
times present in lower grade commercial beans that
‘unevenness’ to be evident on higher grown / harder
ice coffee. It is the least ‘labour’ intensive method
could be ‘masked’ in an espresso roast, will actually
beans. It is then a matter of cupping and making
of brewed coffee, as the device just needs to be
end up being highlighted at the lighter roast level.
adjustments to subsequent roasts based on what
checked occasionally over that period. Simple to
Personally, I favour specialty or micro-lots, with
your palate is telling you.
Cold Drip, Pour Over, and Syphon being the most
Cold Drip is a ‘slow’ cold water extraction cof-
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16/7/11 8:16:24 PM
51. The Setup For around $650, you can implement a professional syphon set up into your existing espresso bar. Typical equipment would include a Hario TCA-3 Syphon, a 220v Hario Halogen Beam Heater (for their visual ‘wow’ factor, which draws significantly more customer interest than other heating options such as butane gas burners) and a set of Micro Scales for accurate weighing of the coffee down to 0.1g. Cloth filters are traditionally used and give a higher level of clarity in the final cup over the paper filter alternatives which are also available.
7. 7.
Remove the stand from the heat source and wait for the coffee to filter back down into the bottom chamber naturally.
4. 4. water into the lower bowl to the 2 cup 1. level (240 ml). Make sure that the bottom of 1.Pour the bowl is dry, and centre the bowl over your beam heater before turning it on.
the cloth filter to the upper glass bowl, 2. ensuring that the hook is latched over the rim 2.Attach of the glass.
Position the upper bowl at a tilt on top of the lower bowl, before the water reaches boiling temperature. When the water starts to boil, set the upper bowl into the lower by pressing lightly without force. The rubber gasket will form a seal. The water should immediately start to rise into the upper bowl if the temperature in the lower bowl was hot enough.
8. 8.
Remove the upper bowl from the lower by gently rocking back and forth and place on the lid stand. The ‘mound’ in the top chamber should be slightly raised, and almost ‘mirror’ the curvature off the glass at the bottom of the top chamber that the cloth filter sits in. Serve your coffee and enjoy.
5. 5.
As the water from the lower bowl begins to rise, stir the coffee grind gently (3 or 4 rotations) to ensure you fully saturate the coffee. At this stage, reduce the heat so that the water in the upper chamber is held in the chamber without turbulence. Brew your coffee in the top chamber for around 50 seconds.
About Keith Keith Reay is the driving fforce behind Bean Drinking, a specialty coffee roaster and wholesaler based in Sydney. Keith has been a champion of specialty coffee for the past 7 years, and through www. hariogear.com.au has been helping other micro roasters and café owners all across Australia implement the Hario range of specialty coffee devices for both retail, as well as use in their cafés. Recently, Bean Drinking has also begun wholesaling
3. 3.
Measure out your coffee, grind on a medium setting and add to the upper bowl. Using around 18 g for a 2 cup syphon works best, but you can adjust the amount of coffee, depending on the strength required.
50-51***.indd 51
their coffee, and anyone interested in implementing or reselling HARIO brewing devices in their café or
6. 6.
After 50 seconds, turn off the beam heater, and give the coffee in the top chamber a gentle stir (3 or 4 rotations).
gaining access to wholesale specialty coffee can contact Keith directly via keith@beandrinking.com.au
16/7/11 8:16:44 PM
52.
What’s become of
For many, good coffee is a luxury we like to treat ourselves to on a daily basis. Founder and owner of Numero Uno Coffee Roasters, Gina Di Brita is a proud and passionate female figurehead. Numero Uno has a strong vision.
ince 2003, Gina has been ticking all the right boxes when it comes to the quintessential Australian success story. Like many driven entrepreneurs, Gina was determined to kick start not only a business which echoed her cultural heritage, but a business which would evolve, grow, and develop into a forward thinking coffee company ... a company that supports like-minded café operators and restaurateurs. Today Numero Uno supplies some of Sydney’s finest restaurants and cafés and is available exclusively through David Jones’ gourmet food section, Australia-wide. Numero Uno currently produces eight different coffee blends, including the Organic ‘South Central’ Espresso Blend, which was recently awarded a gold medal at the prestigious CSR Sugar Golden Bean awards. Numero Uno’s success has come from Gina’s focus on her customers.
52-53joey copy.indd 52
Getting to know her customers, Gina realised there was a real demand for specialty coffee, roasted and personalised in bespoke batches. Blends developed to suit each client would provide a flexibility and quality the conglomerates simply couldn’t match. “Our customised Brambati coffee roaster is ideal for personalised batches, and its size ensures that the full spectrum of aromas and flavours are captured – qualities that are often lost during a mass-manufacturing process. Big bulk machines are all about quantity; we’re not. We take an artisan’s approach; each step is done by hand. “From bean to cup you can see the care we have taken – from sourcing the highest quality beans, right through to our cupping and tasting. It’s easy to define the difference in bean quality and appreciate what goes into a premium cup of coffee. “I like to support the café owner’s unique-
ness, which is a shift away from the overbearing corporate café model,” says Gina. Too often cafés lose their personality and their reason for being; they wind up becoming highly corporatised places, buried in big-coffee branding, forced into the same stream of impersonality. Moving forward, Numero Uno is truly in a league of its own and will continue to support cafés and restaurants who’d like to preserve something of their individual culture and personality. Numero Uno is breaking traditional boundaries by deconstructing the trend of café owners resigning themselves to corporatisation. Numero Uno may be one of the few coffee companies truly focused on understanding and supporting the needs of customers in a largely corporate-driven industry, and the company remains determined to encourage others to reevaluate what a good coffee and a good coffee experience really is.
16/7/11 8:18:08 PM
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54.
B Y DA M I E N A R M S T RO N G
quality Despite being the major component of every coffee shot, the role of water in achieving the perfect shot is not often considered. ot only will the quality of water affect
thing out of the water through
the taste, body and aroma of your cof-
reverse osmosis. This is the same
fee, it can have a detrimental effect on
technology that is used to de-
your equipment.
salinate seawater into fresh water.
In the last issue (25), Chris Short
Once the water is stripped of all its
discussed descaling and water quality. Reverse
contaminates, it is re-mineralised
Osmosis (RO) technology is now leading the battle
just enough to ensure proper
in combating water quality and the impurities that
machine function, without causing
cause water scale.
damage* to your precious equip-
this as an issue of concern in
Damien has revolutionised RO water systems, making them accessible and specific to all the requirements of coffee roastery and espresso bar needs. PAUL BASSETT
regard to espresso quality. It frees espresso lovers to concentrate on other areas under their influence. Without fixing water quality, you can never fix your espresso – Instaurator. Damien has revolutionised RO water systems, making them accessible and specific to all the
Water scale is by far the biggest offender; it
ment. Not only does it protect your
doesn’t discriminate between high end and low
equipment, but because the water
end equipment and can destroy elements, pumps,
is so clean and pure, it brings out the subtle nuances
affect machine calibration and force your expensive
in your blend that are often hard to distinguish. So
equipment into early retirement. All of this for the
as well as reducing your maintenance costs, it will
has never failed to produce enough water for us.
café owner means down time, loss of income and
reduce your operating costs at only 1/2c per litre in
In regards to the taste of our coffee, we have never
expensive repair bills. Many water filter systems on
cartridges.
looked back; there is much more clarity in our
the market attempt to address the smell and taste of
HERE’S WHAT SOME USERS OF THE GENESIS
espresso, and for us clarity of flavour is a prized
water, but very few deal with the root cause – dis-
SYSTEMS HAVE TO SAY:
element in a cup of White Horse coffee – Matt,
solved solids. These are materials that have dissolved
Great espresso is only as good as the water used
requirements of coffee roastery and espresso bar needs – Paul Bassett. Our coffee bar is very fast paced, and the unit
Whitehorse Coffee.
into the water which can pass through standard fil-
to make it. Everyone pores over their coffee beans,
tration systems and then precipitate out inside your
their roasting, their equipment and their extrac-
machine, clogging jets and damaging equipment.
tion, and too few focus on the biggest factor of all:
www.purecoffee.com.au
water quality! Damien’s water system removes the
(02) 9526 1783
uncertainty of inconsistent water and eliminates
0411 476 446
The Genesis series of water filters by Pure Coffee Australia tackles this problem, by stripping every-
54-55*.indd 54
More information
16/7/11 8:19:11 PM
®/™ are trademarks of Swiss Water Decaffeinated Coffee Company Inc.
54-55*.indd 55
Fantasy or reality? Find out at swisswater.com
16/7/11 8:19:19 PM
56.
B Y R IC H A R D FI N E .
by going green As Australians, we have one of the worst ecological footprints and are living far beyond the means of our planet. er person, we emit 26.5 tonnes of C02-e and if everyone on the planet lived like Australians, we would need 4.2 earths to provide sufficient resources. There is a growing need to recognise that we now live in a global community, and individual lifestyle and product choices affect everyone on the planet. Forward-thinking businesses are recognising the commercial and environmental benefits of reducing their carbon footprint. According to the latest IBISWorld report, Australia has over 6,000 coffee shops and cafés, generating
There is the opportunity to create significant improvements in profitability in this sector. Cafés all over the world are using existing technologies to drastically reduce the amount of natural resources required for daily operations. WASTE COMPOSITION – Reducing this waste will save you money.
WATER USAGE – Wasted water is money down the drain.
$4.6 billion in revenue. Plastics
Cafés are directly responsible for huge amounts of waste, energy use and water consumption in our
28%
communities every day. By working together and
42%
sharing resources, there is an incredible opportunity
Others Food Waste
to help reduce the specialty coffee industry’s
27%
collective environmental impacts. THE FACTS: The following table lists the quantity
63%
16%
Cooling and Heating Amenities Kitchens
Paper and Cardboard
1% 2%
and cost of resources consumed by the café and
21%
Metals
SOURCE ECOBIZ QLD
coffee shop industry. GETTING THE QUESTION RIGHT
RESOURCE COST AND CONSUMPTION of a typical café RE SOU RC E
QTY CONSUMED
Water Usage
2,200 kl
Electricity Trade Waste
ANNUAL COST $2,300
234 MWh
$26,000
1,500 kl
$2,400
TOTAL COST $30,700
RESOURCE COST AND CONSUMPTION of all cafés and coffee shops in Australia (6,000) RE SOU RC E
QTY CONSUMED
Water Usage
1, 200,000 kl
Electricity Trade Waste
1,404,000 MWk 9,000,000 kl
ANNUAL COST $13,800,000
ARE DOING RIGHT NOW.
practices that are more damaging, and there are
ENGAGING CUSTOMERS
even practices that can be restorative and boost the
• Gently educate and encourage customers to use
Earth’s capacity to support our lifestyles.
only what they need. Share your waste and energy
But instead of asking whether something is
reduction initiatives with your clients – they will
sustainable, we might be better off asking, “Is it
appreciate your efforts.
better than what we do now, and what can we do
• One café replaced ‘bring-your-own cup or
next that’s even better?”
container’ discounts with surcharges for purchases
Composting, recycling, non toxic materials, Fair
when customers require to-go packaging. The
Trade, compact florescent bulbs, water aerators – to
surcharges resulted in a noticeable increase in
some people, these efforts may seem insignificant in
customers’ use of their own cups and containers and
the grand scheme of global corporate industry, but
in both a reduction of to-go container costs and the
collectively the industry can embrace these simple
entry of to-go packaging into the waste stream.
yet sustainable business practices and make a real
• Make your coffee grounds available to customers
impact.
for garden or houseplant use.
More and more cafés are embracing this new
EFFECTIVE RECYCLING
$156,000,000
way of thinking and making it a reality, serving
• Clear signage is key to effective recycling.
$14,400,000
their clients great coffee while reducing the
• Provide individual bins in order to separate
environmental impact of the daily operations and
organics, recyclables from waste that goes to
making more money.
landfill. 90% of café waste is recyclable, reusable or
TOTAL COST $184,200,000
56-57****.indd 56
HERE IS WHAT THE INDUSTRY LEADING CAFÉS
There are practices that are less damaging,
16/7/11 8:20:16 PM
57. compostable; 25% is food waste. By composting and recycling, up to 90 % of waste can be diverted from
ENERGY USAGE
landfill. • Reuse containers from suppliers.
5%
7%
• Compost kitchen scraps and coffee grinds.
11%
ENERGY AND WATER EFFICIENCY MEASURES Energy market changes are driving increased energy
Food Prep
and other input prices, but at the same time provide further reasons to become energy efficient and reduce costs in your business.
Heating, Cooling
35%
Refrigeration
42%
Amenities Lighting
That bargain fridge you purchased second hand just may be costing you more than you realise. Energy efficient appliances and equipment may be more expensive up front, but can result in savings in energy costs over a fairly short timeframe. They may also provide other benefits, such as water efficiency
BUYING
improvements.
Sustainable development and organic food
• Offer filtered tap water, instead of bottled
production are viable alternatives to the status
water.
The Government has proposed to increase the stringency of energy efficiency standards for
quo, and in many ways, are simply a matter of
appliances. Changes will increase the availability of
choice.
information about energy efficiency and assist you in
Menus based on what is available locally
Australians are becoming more environmentally aware, and the nation is embracing the fact that environmental
making decisions when purchasing appliances.
and in season encourages diners to be more
• Installing sensor taps or foot valve faucets.
aware of the impact of food choices on the
• Installing aerators on all faucets.
environment.
will reduce costs, improve staff moral and
• Replace all incandescent lighting with LED or compact
• Purchase sustainably sourced coffee.
productivity, increase customer loyalty, stay
fluorescent.
• Purchase the best eco friendly products.
ahead of government legislation and contribute
• Educate and monitor staff, to avoid water wastage.
• Buy in bulk, instead of single serve portions.
to a healthier industry and environment.
56-57****.indd 57
responsibility is everyone’s responsibility. By changing the way you operate, you
16/7/11 8:20:31 PM
58.
B Y C H R I S TI N E COT T E L L // ROVI N G R E P O RT E R
D E S TI N ATIO N :
London
the good In 2005 we found great espresso at Monmouth Coffee (Covent Garden) and Monmouth (Borough Market). If there were more good cafés, we never found out about them! ix years on, we’re happy to report a totally
plan your sightseeing accordingly. Because there is a
The trends are pretty much the same as in Aus-
different café scene in London.
lack of places on the western side of London, I also
tralia, with lots of single origins on offer. Pour overs
While a good proportion of coffee
recommend you stay somewhere closer to the east –
and syphons are regular options. Double ristrettos for
in the UK is still below average, there is
if you want an early morning coffee before a ride on
every beverage are advertised in many places. One
a small but very rapidly growing coffee
the Underground. It’s less touristy anyway!
thing we did notice about London was a tendency towards lighter roasts and higher acidity than we are
community that’s truly exceptional. For years, Austral-
You will find a wonderful collaborative spirit
ians and New Zealanders have been taking the credit
among coffee people in London. All the baristas in
for a number of the good coffee spots in London.
these recommended places know each other and will
However, the British have been making impressive
happily point you in the direction of the next café.
with its unsexy and unappetising name) has been
progress under their own steam for some time now.
Gwilym Davies, a true Londoner, might be known
given new life – just when we thought it might be
We still recommend the two Monmouth cafés,
to most as the 2009 World Barista Champion, but
on its way out in Australia. I have been ‘willing it
but you can add a whole lot of others to your list of
to anyone who aspires to serving good coffee, he is
away’ for years now – so we can finally tidy up our
places to visit when in London.
also their friend. Gwilym (or his staff) will serve you
coffee menus and clear up the confusion. But there
the best espresso or cappuccino you are likely to find
we have it, large as life again – all over the UK. If you
Fernandez and Wells outlets (around Soho), Kaffeine
anywhere. And it is never too much trouble for him
dare to announce you are Australian before ordering,
or Tapped & Packed (in Fitzrovia), Dose (opposite
to show others how he does it.
you might be offered a flat white by a barista who
We recommend Flat White, Nude or one of the
Smithfield Market), The Espresso Room (Bloomsbury),
We always considered Prufrock the end of our cof-
used to in Australia. Sad to say, though, the flat white (the beverage
is keen to be friendly. Along with all the Australians
Taylor Street Baristas (two locations on the city side of
fee pilgrimage in London and St Ali the same when
in London asking for flat whites, the guys at a great
Liverpool Street Station), Caravan (Exmouth Market),
in Melbourne. Now St Ali has opened in London. It’s
little Soho café in Berwick Street are responsible.
Look Mum No Hands! (Old Street) and Climpson &
not in a tiny back street location without signage like
They have named their café Flat White and have an
Sons Café (Broadway Market).
in Melbourne; it’s on busy Clerkenwell Road – with
explanation of what one is on their wall.
One new precinct we found this year is Leather
lights that make it look like the entry to a West End
One of our reasons for being in London was to fol-
Lane – with three exceptional places. There is the
show. And what a performance you’ll find inside!
low up on interest generated in the Perfect Espresso
so-called Department of Coffee & Social Affairs, the
Angela the manager greeted us with a warm Aussie
books and training resources at last year’s Caffe
new Prufrock and a great coffee cart in between.
welcome and while chatting with us, was able to
Culture Expo and the World Barista Championships. At Caffe Culture 2011, we were again impressed
If you are travelling to London and are interested
keep an eye on about 6 staff and 20 customers – all
in drinking coffee as much as seeing the sights, I rec-
at the same time. This place buzzes with success and
with the number of international exhibitors and visi-
ommend you grab the London Coffee Guide, an A-Z
is testimony to the fact that an exceptional experi-
tors – in what has become the UK’s premier event for
(from newsagents in the handy pocket size), mark
ence is about great people and special ambience, as
the café industry. As well as the usual machines and
in the locations above for your coffee breaks – and
much as it is about the coffee.
beans on exhibit, there were more teas, cakes and
58-59***joey.indd 58
16/7/11 8:22:20 PM
59. cookies than you could imagine possible. And us with books! With the Bath Coffee Festival a week after the London event, we took the opportunity to whizz across on the train to experience a truly country (or should we say county) affair, complete with rugby match, picnic in the sun, plenty of coffee roasters from all over the UK – and cappuccino stout! We also visited Colonna and Smalls, a great little café in Bath run by one of the UK’s regional barista champions. At these events, there were two topics people were talking about a lot more this year – with the science and equipment to back up what good baristas have known for ages. One is water quality and its effect on extraction. The other is the measurability of the extraction process. Also while in England, we were introduced to cascara by Steve Leighton at Has Bean Coffee. Cascara is the dried skin of the coffee berry and can be made into an infusion that is highly caffeinated. To our surprise, it tasted ok – similar to a fruit tea. The following week, we heard that Alejandro Mendez, the new 2011 World Barista Champion, used cascara in his winning signature beverage. So we may hear more about this intriguing product in the future.
At Ducale we teach our Baristas to pull the best shots...
58-59***joey.indd 59
16/7/11 8:22:29 PM
60.
energy efficient Think about the energy hit you get from the first sip of that 8am coffee. If only your business could run on a coffee hit in the same way you do each day. Unfortunately, this is never the case. nergy bills are daunting and it doesn’t matter which energy provider your café is with, energy prices are on the increase, so next quarter get ready to pay at least 13% more than you are now. But something can be done ... The Energy Efficiency for Small Business Program (EESBP) run by the Office of Environment and Heritage (OEH) is an initiative you as café owners can take advantage of to lower your energy bill AND get assistance from the NSW government to do so. The Energy Guys are a team of accredited energy assessors who assist small businesses in putting the EESBP into practice – and get to see the benefits first hand. In the case of local Port Macquarie award-wining restaurant, The Whalebone Wharf, the program has been a huge money saver. Owner Nathan Tomkins was spending just under $12K per annum on energy bills (that’s 60.33 tonnes of carbon pollution a year) before The Energy Guys assessed their energy use and recommended changes a couple of months ago. The Energy Guys were able to identify the major sources of energy consumption and recommend changes he should make in order to reduce his energy consumption. Nathan now swears by the program. “It cost me only $150 to register and have a consultant do an energy audit. I nearly flipped after discovering that 51.7% of my energy was being spent on refrigeration – primarily on my six 30-year-old cooling cabinets! It cost me $6,490 to purchase a new energy efficient Orford under counter fridge – but $3,245 was paid by OEH through a 50% rebate! Not only that, but it has the potential savings of $1,710 off my annual energy bill. At that rate, it will only take me 4.1 years to pay it back. Why wouldn’t you, I ask?” – Nathan Tomkins, Owner. Your NSW café or restaurant could qualify for this program too! So far 14,000 small businesses across NSW have already registered and are considering making energy efficient changes. The EESBP offers rebates to small businesses of up to $5,000* for any energy efficient upgrades to your café that reduce your electricity use and lower your carbon footprint. This means if you decide to upgrade your coffee machine, lighting, refrigeration, air conditioning or other energy using products to equipment that uses less energy, you could get a rebate for half the price of the product up to $5,000*. Modifications like changing refrigeration can make a huge difference, however, even small changes such as assessing your lighting will have a positive effect.
60-61*****.indd 60
You can make smaller, more economical changes that lower your energy bills, yet are of equal or better energy output for the day to day running of your business. The Energy Guys say that, for example, by changing over your lighting from incandescent lighting to LED lights or Compact Fluorescent Globes, you can reduce your (lighting) energy use up to 75%. A noticeable amount when it comes to our expenses, ultimately leading to an increase in profits. Philip Higgins, a business owner from Laurieton, recently joined the EESBP program and invested $1,200 in energy efficient lighting. He received $600 back from the OEH in just under six weeks. He expects to save around $370 per year on his energy bills – paying back his investment in just over three years (before the rebate). “Now that I’ve changed out my lighting, I’m thinking of using the rest of the rebate allowance to put insulation in the roof to reduce heating and cooling losses. I thought I couldn’t do much to reduce my bills and carbon pollution in such a small space, but with the help of the 50% rebate, it makes it a very worthwhile investment and helps to protect us against ever rising power costs.” – Philip Higgins, small business owner. SO WHAT CAN YOU DO TO TAKE THE FIRST STEP? 1. Head to www.environment.nsw.gov.au/sustainbus/ smallbusenergy.html and register your small business on the EESB program. 2. Once you’ve registered, the next step is for an accredited assessor, just like The Energy Guys, to develop an energy saving Action Plan for your business. This entails a thorough assessment of your business premises and an audit of your energy use. The result gives you a breakdown of where your energy is used, and how much it is costing your business. The Action Plan also highlights technologies that could reduce your energy consumption and gives you details of their costs and your potential savings, which then gives you an idea of the payback period (how quickly the initial cost of installing energy saving measures will be redeemed from the money saved by installing them.) A good assessor will also analyse your electricity bills and check that you are on the best energy plan for your business – this could save you money simply by switching to a more appropriate tariff for your café or restaurant. 3. Your next step is to implement the Action Plan by installing new equipment that will reduce your energy use. As the Sunday Telegraph reported in November, Jenny Hong, a café owner in Enmore, made changes
to her refrigeration and lighting and has brought a 24% reduction on her energy bills. This equates to 4.3 tonnes of carbon pollution, or 86,000 black balloons! “I’m saving $225 and $322 respectively for changing my fridge and lights,” Jenny Hong said. The Action Plan gives low and no cost options as well, which meant changing some things in her daily routine. “Now I just limit the time of day I heat the deep fryer to the lunch time rush – where I used to run it all day! I’m committed to continuing to change my behaviour and habits – it all adds up in the long run!” TIME IS MONEY – IT’S AN OLD CLICHÉ, BUT WHO HAS TOO MUCH OF EITHER? The good news about EESBP is that an accredited assessor (like The Energy Guys) can give you up to 4 hours’ help to implement your tailored Action Plan at no cost to the business – which gives you time to continue to do what you do best – run your business and let the accredited assessor do some leg work. “... because of the initial outlay, as a small business owner you can be hesitant to invest in more efficient equipment. Sometimes we don’t look at the big picture, so to get this sort of assistance with time and subsidy is really helpful,” Ms Hong said. So, let’s look at the facts – sit down with your favourite blend, take the time to think about how you can lower your energy bills through this subsidised opportunity to help lower your carbon footprint, save your hard-earned money and save time to savour the best things in life ... like coffee! Sources used: 1 http://EzineArticles.com/297541 2 Solarschools.net Energy Facts 3 www.sundaytelegraph/101114 * Conditions apply
More Information To take the steps towards energy efficiency in your business, contact The Energy Guys. (02) 6581 4906 info@energyguys.com.au www.energyguys.com.au
16/7/11 8:23:28 PM
61.
employee Though it is difficult to accept, statistics show there is a high chance your employees are stealing from you. ll organisations are vulnerable, and all
is a shared responsibility. Taking the time to stop
in your state, but in general, hidden cameras are
organisations have some level of risk.
and analyse your day to day business operations and
allowed if there is no sound recording and they are
Many causes may lead an employee to
adhering to some cost effective guidelines will go a
not installed in private areas like change rooms.)
steal, such as feeling under paid, suffering
long way in safeguarding your assets and improving
Install monitoring software on your computer
external financial pressures or being surrounded by
efficiency within your organisation.
network, to record everything that is being written
opportunity.
• Carefully screen all potential employees, obtaining
or viewed on the screen.
Whatever the reason, one fact remains – your
2 - 3 business references for each.
Insure your business against Employee Dishonesty
business will suffer the consequences. Small
• Define a policy on internal theft and make each
• Employee dishonesty insurance protects an
companies can be greatly impacted by theft,
individual aware of what the policy is and what it
employer from theft by employees.
because they cannot afford extensive safeguards
means.
• OAMPS Insurance Brokers, through its affiliation
and are not large enough to absorb losses.
• Carry out monthly audits and investigate reasons
with the café industry, can provide insurance to suit
for loss of stock or funds.
your needs as a retailer.
Whether you are a small family run business, or a national retailer that employs thousands, the basics of employee dishonesty are fundamental. Prevention
Monitor cash registers with a hidden camera. (Legalities vary and you are advised to check the law
Contact an OAMPS insurance broker today on 1800 240 432, or visit
oamps.com.au
...and they make great coffee as well!
60-61*****.indd 61
16/7/11 8:24:04 PM
62.
MENU IDEAS
menu tips Chris’ is a family owned and operated business, which sprang from humble beginnings in 1982. he Þrst range of dips was produced and sold
compared with a 11.3 kg case which yields an aver-
at the familyÕs South Yarra delicatessen in
age 5.6 kg. Further, this helps combat the current
Melbourne Ð word quickly spread about the
difÞculty to maintain portion control, by allowing
delicious dips made with only the Þnest and
recipes to be maintained with exact ingredients
freshest ingredients, so the company has expanded rapidly to satisfy demand.
mixed per kilo. CafŽs will further beneÞt from a consistent an-
ChrisÕ has strived during this time to provide and
nual price with year-round availability, a 4 - 6 hour
continue to develop easy cafŽ food solutions to the
table shelf life after opening and the availability of
industry, that are a combination of the Þnest quality
minimal cooler space for storage. ChrisÕ Avocado
ingredients and 30 years of experience.
range is 100% natural, with no preservatives or ad-
ChrisÕ newest offer of 100% natural, frozen avocado will allow the cafŽ industry to save time and money. The revolutionary high pressure processing
ditives and available in chunky, pulp, guacamole and avocado halve varieties. ChrisÕ canÕt of course be overlooked for its quality
to offer a variety of breakfast, lunch and dinner options. ChrisÕ product offer also boasts a truly authentic Greek Style Yoghurt, perfect for breakfast menus. All traditional and chunky ßavours are available in catering 2.3 kg buckets with orders arriving 4 units per carton, 54 cartons per pallet, with a 70-day shelf life. Greek Style Yoghurt is available in 1 kg packs with 21 days shelf life. Yoghurts and dips are available through all major distributors throughout
(HPP) technology allows ChrisÕ to provide avo-
home-style and chunky dips. Variety is the spice of
cado products with unparalleled food safety while
life, and while traditional favourites of Hommus and
maintaining all-natural, high quality, fresh tasting
Tzatziki are available, ChrisÕ are mindful of todayÕs
products that are perfectly ripened and ready for
food palates and offer 13 ßavours, including Beet-
Contact: Melanie Norris
immediate use. No additional labour needed; just
root and Caviar (Taramasalata).
46 Northgate Drive, Thomastown
open and serve! A 7.25 kg case of ChrisÕ Avocados deliver a 7.25 kg yield, so there is absolutely no waste when
Australia.
Just add fresh, crusty bread and olives to offer
More Information
VIC 3074
customers a trio of dip value platters, or take advan-
(03) 9463 4000.
tage of the multiple ßavour combinations available
// SERVES: 4
Green Ratatouille w Basil Pesto INGREDIENTS 3 large zucchini, cut into large pieces 1 large green capsicum, cut into thick strips 1 small red onion, cut into thin wedges 100 g baby long green beans, trimmed 2 cloves garlic, crushed 2 tbsp olive oil Salt and freshly ground black pepper to taste 2 tsp lemon zest, Þnely grated ¼ cup dry white wine 180 g tub ChrisÕ Chunky Basil, Cashew & Parmesan Dip
METHOD 1. Preheat the oven to 200¡C. 2. Arrange the vegetables in a deep baking dish. Scatter with the garlic and drizzle with the oil. Season with salt, pepper and lemon zest. Roast for 20 minutes, or until lightly golden and just tender. 3. Remove from the oven and pour over the wine, cover with a lid or foil and cook for a further 8 minutes. 4. Place the vegetables in a large bowl. Add ¾ of a tub of ChrisÕ Chunky Basil, Cashew & Parmesan Dip and gently toss. Dollop with the remaining dip. TIPS: Ideal to serve with chargrilled large Þeld mushrooms or chicken pieces. This dish can also be eaten cold. Cook without adding the dip. Allow to cool and then toss dip through.
62-63****.indd 62
16/7/11 8:24:58 PM
// SERVES: 4
Deluxe Nachos INGREDIENTS
PICO DE GALLO
4 chicken thighs
2 tomatoes, seeded and diced
1 litre chicken stock
1 jalapeno pepper, seeded and diced
235 ml sour cream
½ red onion, diced
2 tbsp freshly squeezed lime juice
2 tablespoons coriander, rough chop
1 tbsp lime zest
1 tablespoon of fresh lime juice
200 g chilpotle peppers in Adobo Sauce; chop peppers
Salt and pepper to taste
200 g of Chris’ Avocado 225 g of shredded cheddar cheese 16 Corn Tortillas chips METHOD 1. Pre-heat oven to 350 degrees. Cook chicken in stock for 30 minutes or until chicken is 165 degrees, then cool and shred. 2. Mix together 2 tablespoons lime juice, lime zest and sour cream. 3. Sauté shredded chicken with Adobo Sauce for 2-3 minutes, season with salt and pepper to taste. 4. On each tortilla chip, spread 1 tablespoon of avocado, chicken and then cheese divided evenly on chips and bake in oven for 4 to 6 minutes until cheese is melted. 5. For Pico de Gallo, mix together onions, tomatoes, jalapenos, remaining lime juice and coriander. 6. Serve nachos with Pico de Gallo and Lime Sour Cream on top of the nachos or on the side.
We take coffee seriously.
www.ducale.com.au
62-63****.indd 63
Not ourselves.
1300 DUCALE (1300 382 253)
16/7/11 8:25:07 PM
64.
BY JEMMA REYNOLDS
family 3 more tips to consider BABYCCINO ETTIQUETTE
Happy kids = happy parents = happy customers = longer time spent in your café, more items ordered, a higher average spend and possible repeat business = a happy café owner. ere are 5 things you can provide
bathroom is great.
for little ones in your café to make
4. SOMETHING THEY CAN EAT AND DRINK
their visit (and their parents) that
Either a dedicated kids’ menu, or enough
little bit easier.
flexibility and understanding to offer half serves,
1. SOMEWHERE THEY CAN SIT
smaller portions and to be able to alter menu
Other than their parents lap, that is. And no,
items to suit tiny taste buds and little appetites.
the floor or outside is not an option! Highchairs,
Sorry chef, but a note on the menu stating ‘Menu
booster seats, or even a small table and chairs in
items cannot be altered or changed’ is just plain
a dedicated kiddie corner are great. If the kids
wrong – especially when a little one is allergic to
have their own spot to sit and eat and they are
peanuts, cannot handle chilli, or can’t stomach
comfortable and happy, then they will be better
salmon. If you want the kiddie customers to
behaved, the parents will have a more pleasant
behave and play nice when visiting your café,
experience, and so will other customers and your
then feed them well with fresh, tasty, nutritious
staff too.
and healthy food. Pile up their plates with fries,
2. SOMEWHERE THEY CAN SLEEP
starch, sugar, tomato sauce, preservatives and ad-
Don’t freak out; there’s no need to worry about
ditives, and you can almost expect them to react,
setting up cots, bunks and sleeping bags! But
play up, misbehave and wreak havoc in your café.
it is a good idea to make sure there is enough
Some great kid-hit items that are healthy, quick
room for prams with teeny tiny bubbas inside to
and easy include toasties, mini bagels and paninis,
be wheeled through the café and right up to the
snack plates with veggie sticks, cheese, hummus,
table, so they can happily keep snoozing away
fruit, and mini pastas and noodle dishes with
close to their mums. Do not, I repeat DO NOT ask
hidden veggies.
a new mum (who is sleep deprived, exhausted
5. SOMETHING THEY CAN DO
and desperately in need of her morning caffeine
Some form of entertainment or distraction that
It’s best not to serve babyccinos in china espresso cups; save yourself the breakage costs. There are eco friendly mini paper cups, mini latte cups, or even coloured plastic tumblers from Ikea. Consider the heat and amount of milk when serving a babyccino ... which is traditionally only milk froth and a sprinkle of chocolate on top. Keep it lukewarm for the little ones. Babyccino extras are very much appreciated too e.g. a marshmallow or tiny teddy biscuit served on the side. IKEA IS YOUR FRIEND For under a couple of hundred bucks, you can totally deck out your digs with all the added extras that make life easier for parents. Toys, pencils, crayons, folding blackboards, brightly coloured plastic cups, plates, bowls and cutlery, placemats, folding change tables, and highchairs. The classic Antilop highchair is by far the most popular style seen in cafés all over the country, and at just $29 bucks a pop, it is an absolute bargain, looks pretty sleek and is simple and stylish too. They can also be easily stacked, so they won’t take up too much space. WEEKDAY MUMS AND BUBS Welcome your local mums and bubs during the week. Sure, they might only order a single coffee, a babyccino and a muffin, but if they live locally, like your café and the service they receive, they will most likely return on the weekend with hubby and the rest of the family in tow – and could easily spend upwards of $75 on a family brunch or lunch.
hit) to leave her pram outside (in the rain!) Try
will help to keep them occupied and busy at the
and put yourself in her shoes and work around
table, while they wait for their meal. Crayons and
the problem to find a solution that suits you both.
coloured pencils, a colouring in menu, a basket
If the café space is on the small side, then try and
of toys, books, games, a blackboard or even a
Written by coffee lover, café hopper, foodie, writer,
have a dedicated area close to the front door that
sandpit are all tops for kids.
reviewer, mum of two, and creator of website
can accommodate a couple of prams or strollers. 3. SOMEWHERE TO CHANGE A NAPPY A specific baby change room is great. If not,
Café Kidz Acitivity Packs are a great resource
More Information www.littleeats.com.au ... where it’s all about
for cafés who are looking for a simple solution
café culture for Melbourne’s little ones. For more info
to providing toys and crayons, as parents can
on Café Kidz Activity Packs or to sell them in your café,
then a portable or folding change table (which
purchase an individual pack for their child, which
please contact Robyn on
doesn’t take up much space and is cheap to
they can then keep and take home with them
purchase) provided in the women’s or disabled
too. Great value for money.
64-65****.indd 64
info@cafekidz.com.au
0405 441 789 www.cafekidz.com.au
16/7/11 8:27:11 PM
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68.
BY SALINA HAINZL
milk What is milk tea? In the beginning, hundreds of years ago, it was a British custom of drinking tea with milk economically, because the long journey from the Orient made tea prohibitively expensive. ilk, on the other hand, was cheap
most of us, English Breakfast would be a good start
THAI MILK TEA (CHA-YEN)
and became the condiment of
to making a good cup of Hong Kong milk tea.
Made typically with a strong black tea powder, Thai
Hong Kong milk tea is creamy smooth, as the
iced tea often carries a hint of spices such as star
The amount of milk added became
tea has been brewed to black and then evaporated
anise, cloves and tamarind. Evaporated, whole or
a telltale sign of one’s social
milk is added. Served in a wide mouth, thick wall
coconut milk is generally poured over the tea and
standing. The wealthy took their tea undiluted. The
cup, sugar is optional; but the iced version, which is
lots of crushed ice before serving – it is never mixed
middle class poured the expensive tea, and then
equally popular to the hot version, is usually served
prior to serving, to create the white layered-creamy
diluted it with milk. The lower class filled the cup
sweetened.
appearance.
with cheap milk and then added a splash of the
SINGAPOREAN MILK TEA
INDIAN MILK TEA
costly tea.
Singaporean milk tea is very similar to Hong Kong
This is certainly the milk tea taking the world by a
milk tea, but with a heavy layering of sweetened
storm. Chai, which means ‘tea’, is the Indian version
blend of milk tea. Let’s explore some of the more
condensed milk anchoring the glass tumbler the tea
of the milk tea. Traditionally, it consists of tea leaves
known varieties from the East.
is served in. Singaporean milk tea is smooth, SWEET
boiled for hours in a large pot with water, then spices
HONG KONG MILK TEA
but a bit thinner than the Hong Kong version. Yes, it
such as cinnamon, cardamom and ginger are added
Milk tea from Hong Kong can trace its roots to
is very sweet!
and ‘cooked’ some more and then rounded off
its British colonial days. It consists of black tea
MALAYSIAN MILK TEA (TEH TARIK)
with a thick milk, such as goat milk. Then to finish
sweetened with evaporated milk and is part of the
Literally meaning ‘stretched tea’, this tea gets its
the chai, pile on the sugar. It is a tea not for a weak
afternoon tea ritual in this city that doesn’t sleep.
name from the spectacular act of ‘pulling’ the hot
heart! Total indulgence – once you have tried this
piping tea from one mug to another. The swift
way of making chai, it is pretty hard to go back to
blend of chopped Ceylon tea for strength and large
movements helps to aerate the tea, hence the tea
your day to day version of chai.
leaves for flavour. Gradually café beverage makers
is much smoother than ‘unstretched’ tea. Mixed
TAIWANESE MILK TEA
started to experiment, and often pu-erh, a Chinese
with evaporated milk, this delicious drink is certainly
Better known as bubble tea, this milk tea is a fairly
black tea, and an Indian Assam tea are included. For
addictive – and SWEET too.
recent invention which unfortunately typically
choice among the lower classes.
Today, many cultures have developed their own
The tea base for Hong Kong milk tea is basically a
68-69**.indd 68
16/7/11 8:28:36 PM
consists of powdered tea, powdered flavour and a
Honestly, I have been there too, but it is a very thin milk
handful of pre-boiled chewy tasteless beads called ‘pearls’
in tea, which is simply not gratifying.
made from tapioca. Bubble tea is typically served cold in a
Regular milk would be a good start. Yes, you do need
plastic cups, although hot ones are available too.
a tiny bit of milk fat to even out the natural astrigency of
CHOOSING INGREDIENTS FOR MILK TEA
black tea, as well as bitterness from brewing the tea for a
To make a cup of (generic) good milk tea, it goes beyond
slightly longer time to get strength (4 - 6 minutes).
the standard English Breakfast. Your choice of tea and milk can make quite a remarkable difference. A good cup of milk tea requires a tea that has aroma, as all fresh tea should do. Taste – needs to be robust to hold the dilution with milk and have a tiny bit of astringency to round off the natural sweetness from milk. Colour – a good milk tea should look kind of sienna brown after milk is added – perhaps a tiny bit red. So though Darjeeling is a lovely black tea, it doesn’t go with
To add the ultimate smoothness to your cup of tea, you have to try evaporated milk. It is used commonly in Asia to get that richness in milk tea that makes you want another cup. We suggest half evaporated milk, half regular milk. The new A2 milk is also great as a slightly better than regular milk choice. For a naughty touch, sweetened condensed milk is great. Milk powder is my last resort, as it never seems to bind to tea as well as a liquid milk. Other milk that has a great deal of vegetable gum
milk. It has weak colour and lacks depth, which is the last
should be avoided. It makes the tea taste and look gooey.
important element in a good milk tea.
So a good cup of milk tea =
Depth/strength – the tea needs to taste almost too
Irish breakfast (cut leaves) or Indian Assam for strength
strong and rich before milk is added. Certainly a strong
+Ceylon OP for flavour and aroma + a good milk of
cup of tea can be achieved by brewing longer, but the
course!
longer brewing time will draw out bitterness from the leaves. So, tea with depth to begin with should be chosen. TEA LEAVES Indian and Sri Lankan (Ceylon) tea are the usual tea choices. These countries grade their tea into two families: leaf and broken leaf. Under each family it is split into many grades, depending on the part of the tea plant used ( leaf / buds) and the cut size. Broadly speaking, the more whole the leaf, the better the flavour and aroma. However, as milk tea needs a tea that gives good deep colour and strength, a broken tea leaf such as BOP (Broken Orange Pekoe) or CTC (Crush, Tear, Curl) grades would give you the powerful depth. So the best tea for making milk tea is natually a blend of the two. IN TERMS OF TEA VARIETIES, HERE ARE SOME
Chiffagato
TASTING TIPS:
This is so easy to make and so tasty. If you are
ASSAM: the strong coppery brew that goes well with
making Affogato already, this is like a tea version!
milk and sugar. A good Assam should be malty and ‘rich’.
Serve 1 chai lover or a coffee-to-tea convert.
CEYLON: well balanced amongst flavour, strength and aroma. NILGIRI: traditionally used more as a filler tea or a base for mixed tea, because of its strength. There are some
• 1 cup of very strong chai • 1 scoop of vanilla icecream • Little bit of honey to taste • Cinnamon and/or Drinking chocolate to sprinkle
tasty Nilgiri single estate teas around now that are very good all rounders. So in terms of blends, ceylon and nilgiri base is a good
To make very strong chai, we recommend placing 2 tsp of chai in a saucepan with 1 cup of boiling
start, assam will enrich the maltiness of the tea, which
water. Boil the chai for 5 minutes and drain.
would enhance the flavour of the milk in tea.
(Alternatively, infuse same amount of chai for 15
Other characteristic touches to a good milk tea could be
minutes or longer in a teapot.)
added by the smoky Yunnan black tea or slightly fruity
Place icecream in a short glass, pour in hot chai.
Lychee red tea, both from China. Rose flavoured black tea
Stir in a little bit of honey if desirable.
will give it a slight middle-eastern or Indian touch.
Sprinkle cinnamon or drinking hot chocolate.
MILK CHOICES
Ready to indulge!
I know, I know, everyone is on skim milk these days.
68-69**.indd 69
16/7/11 8:28:50 PM
70.
The Longevity in the café and hospitality industry comes not only with many long hours and hard work, but also through good decision making. eing able to recognise changing social
own identity as a well-regarded destination for
and economic demands to allow
healthy, whole foods. In fact, last December we
your business to grow, along with
were rated as the number one place for fresh
achieving and sometimes juggling your
salads (Sunday Sun, Dec 2011). As always, we’re
own personal goals as you go is also
having to navigate the business through chang-
important. September 10 will mark ten years since Big
ing conditions. Post GFC, we’re working with leaner budgets all around. For that reason, we’ve
Harvest first set up shop in Carlton. Much has
decided to concentrate our efforts on inexpen-
changed since then, which makes it a good time
sive, yet well-made food. We’re also expanding
to pause and reflect on the past decade of life
into wholesaling and are currently supplying
for this well-loved little business.
several other cafés and catering businesses with
(Serves 4). Cooking time 30 minutes.
soups, salads, cakes and savouries, such as our
Ingredients:
Big Harvest was established in the tiny kitchen of a function venue set up by local architects, Six Degrees. The Public Office, as it was called,
legendary lentil shepherd’s pie. On a personal level, much has also changed
was a multi-purpose arts venue that became
over the past 10 years. We’ve gone from running
well known as a great place for parties. And
the show single-handedly to employing 10 peo-
of course, great parties need good food ... so
ple. So there’s been a steep learning curve in the
two friends decided to take on the challenge. In
management side of running a small business.
1999, a catering business was born! There we
Learning to let other people take on aspects of
honed our craft, working with lots of interest-
the business has been a difficult yet crucial les-
ing clients to put together menus for some very
son to learn.
memorable events. After two years, things were getting a bit
We’ve also had to juggle the needs of a very demanding enterprise with the needs of two
Lentil and Vegetable Soup
1 tablespoon olive oil 1 clove garlic, finely chopped 1 onion, finely chopped 2 carrots, peeled and diced 2 zucchini, diced 2 sticks celery, diced 400 g tin tomatoes 2 cups vegetable stock 200 g Du Puy style green lentils (cooked till tender). Chopped parsley Salt and pepper.
cramped at Public Office, and it was time for Big
very exuberant daughters. Our eldest spent her
Harvest to think a bit bigger. So in September
first two years in our home above the café. As a
Method:
2001, Big Harvest set up shop at 151 Elgin St
new baby, she would share meals at the café’s
1. Fry the onion, garlic, carrots, celery and zucchini
Carlton. Together with family and friends, we
communal table with our customers. Some last-
in saucepan for about 10 minutes on medium heat.
worked long and hard to fit out our own little
ing friendships were forged over pretty messy
2. Add the tomatoes and stock and simmer for 10
kitchen and café.
breakfasts! Even now she will sit down with a
- 15 minutes.
few of her old breakfast pals and have a quick
3. Add the cooked lentils and simmer another 5
establishing ourselves in a neighbourhood
catch up before heading off to school. Her little
minutes.
known for its high churn rate of cheap eater-
sister is also now learning about life as a ‘café
4. Add salt and pepper to taste and garnish with
ies. We’ve had to listen to our customers and
kid’.
parsley.
Since then, it’s been a long journey towards
respond to changing food and dietary trends. As the business has grown, it has also forged its
70-71**.indd 70
So happy birthday Big Harvest. We’re looking
5. Serve with crusty bread.
forward to the next ten years.
16/7/11 8:29:47 PM
70-71**.indd 71
16/7/11 8:30:01 PM
72.
B Y B R I A N A B RYO N
training Teenagers, or junior staff members, are relied upon heavily in our industry, and they can become a great asset to our business. e love them because they come
portant to know that the first hour of employment
is doing something wrong, you need to address it
cheap and they do the jobs that, let’s
can set the standard for the rest of their career with
immediately. If you let things go, they will think it is
face it, the rest of us don’t want to
your business. Start them off by giving them reading
acceptable – and what’s worse, other staff members
do. However, if we don’t take the
material on your business, even if that means read-
may start doing it.
time to understand these young minds, then we are
ing your website.
6. Teenagers will not fall apart if you put pressure on
not giving ourselves, or them, the best opportunity
2. Have an induction on day one, so you can set the
them. They can handle stress and if they can’t, they
to find their full potential in an employment situ-
ground rules and expectations straight away; this
need to learn very quickly. Don’t hold back on them
ation – and sometimes they can then become the
means there will be fewer issues down the track.
stuff that nightmares are made of.
Have your junior start during a quiet time so you’ve
because they are younger. Make sure you hold them responsible for their own actions too.
Teenagers in the workforce need very different
got time to do this; don’t just throw them in the
training methods than more mature staff members.
deep end. Other staff members may need to be
Scientists now know that the teenage brain is very
reminded to be patient with new juniors and to treat
different to the adult brain, as they are not yet fully
them as equals.
developed until around 25 years of age. The key dif-
3. One-on-one training is the best way to go,
ference is that teenage brains have different thought
because you need to keep their attention. Start with
processes, they have different communication
one job, explain the task to them, and then show
they had a bad day at home/school, this may affect
requirements, they need longer to make decisions,
them. Ask them to repeat the task back to you, then
their behaviour. Act accordingly, and teach them the
and they have more intense emotions than adults.
allow them do it by themselves.
appropriate behaviour.
These are also the key factors you’ll need to understand to most effectively train them. Interestingly enough, the only area of a teenage brain that is well developed early on is the area that seeks pleasure and reward. Their brains fire up when
Repetition is the key, and once they have mastered one task, they can move on. “Keep sessions short and to the point, and don’t try to cover too much in one session,” says Kristie. Make sure you structure their time; ideally, you
7. Sometimes it’s easy to forget that people have a life outside of work, especially when owners/managers rarely do. With teenagers at work, you may need to be patient sometimes, as they are just learning that they need to leave problems at the front door. If
8. Never cross the line of manager and staff. Everyone should definitely get on at work, and fun is often the order of the day. However, leaders always need to separate themselves and should limit socialising with staff outside of work, to ensure the
given a reward, so this is the first key factor when
should plan out their entire work week.
training them. Rewards such as an extra $20 at the
4. Managers and owners should always lead by
end of the shift or extra time at their lunch break
example, and this is particularly important with
can be great motivational factors.
than adults, and they are often from a different
younger staff members. As a team leader, make sure
generation than their leaders. This means that they
There are companies that deal with the training
you have a positive outlook, be patient, be happy,
of staff, which is a brilliant option if your budget al-
and remember that stress is contagious. As the front
lows. After all, isn’t one of the big issues of being in
runner, it is always up to you to set the example.
charge the ability to delegate? One such company,
Appreciate your staff, thank them for the tasks
‘Hospitality Brainwave’, is an expert in the training
they complete, and look for what has been done as
of staff. Kristie from ‘Hospitality Brainwave’ says that
opposed to what hasn’t been done. Work should
engaging a few basic skills to train younger staff
be a fun place to come to (no, really!) especially for
members will make them an efficient part of the
your staff, so make sure you are offering a work
team, and yes ... it is worth training them!
environment that is pleasurable for your workers.
Use these ideas and have fun watching your
Sometimes giving your staff an endless supply
perception of favouritism does not creep in. Teenagers are at a different stage in their lives
may often see things differently. Use their ideas, and listen to their input. They may be a great asset in helping you expand into the teenage market, or even tap into it for the first time. The ultimate aim in taking this advice is to give you a valued team member who will be worth the time and effort you put into training them. Train your junior staff well, and you will have a staff member who is efficient, organised and skilled. With staff
junior staff members blossom from unsure teenagers
of free coffee is just not enough. As crazy as this
like this, your business achieves more through their
to happy, creative and confident members of your
sounds, some workers need more.
direct contribution and through the standard they
workforce.
5. Discipline depends on the situation, and everyone
maintain in attitude and behaviour. As a boss, this
1. The first shift a new junior works is imperative to
handles it differently. If the situation is serious, you
is exactly the kind of staff that you not only want,
setting the tone. They will be very nervous, so it’s im-
will handle it in your own way and if your junior
but need!
72-73.indd 72
16/7/11 8:30:43 PM
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74.
B Y A N D R E W M CC LU RG
increase my part two Don’t underestimate productivity from your Point Of Sale system! n Café Culture Issue #25, we discussed how the right Point Of Sale system can increase
an alternative café. How many times have we heard or even said,
Three steps vs 8 steps allows you to sell to more customers during those peak times.
the profitability of a café. The focus was
“I really like café ABC, but it takes so long to be
When the price of a reasonable Point Of Sale
around increased revenue through customer
served, I started going to café DEF”? Now, not
system starts from less than $4,000, then missing
loyalty. But customer loyalty may not be
only has the café lost the $945 from that first
out on 4 customers a day during peak periods is
right for every business. Your café may be in a cap-
customer, they have also lost the chance to impress
costing you, in a little over 12 months, more than
tive market like a train station or stadium, where
their friends. It is probably not worth calculating if
the cost to boost your productivity.
it is the automatic choice of the consumer. In this
those 4 customers told 4 friends, but it would be A
TURBO BOOST YOUR CAFÉ’S PRODUCTIVITY!
instance, you may not need a loyalty system to
LOT of money lost through productivity.
increase turnover.
HOW DOES A POINT OF SALE SYSTEM HELP?
The business needs to handle as many sales as
The ideal Point Of Sale System for a café will be
Let your customers PRE PAY for their coffee and reduce every sale to 2 steps. Integrate your POS system with web ordering
possible, in a short time.
fully integrated and require ONE process to serve
and/or iPhone ordering, and reduce every sale to
WHAT DO WE MEAN BY PRODUCTIVITY?
a customer.
1 step! Take a look at www.365cups.com and kiss
Productivity from a Point Of Sale point of view is
If your café’s standard process is anything like:
the queue good bye.
processing an order fast and efficiently, to ensure
1. Take the order; 2. Write the coffee order on a
Implement a card based loyalty system and
that as many sales as possible can be made during
Post It note; 3. Write the food order on a docket
remove cash and EFTPOS from the sales process,
peak times.
book;
reducing banking fees and EFTPOS transaction fees
WHAT IS THE VALUE TO THE CAFÉ?
4. Enter the sale into the cash register or POS
and increasing sales processing speed.
Let’s take a scenario where your café has busy
system; 5. Enter the amount into the EFTPOS
In summary, if you have those queues in the
periods during 10am to 1pm, and at times there
terminal;
morning and at lunch time, then productivity
is a queue of customers. Your customers are
6. Give the Post It to the barista; 7. Give the food
is costing you sales and money. A Point Of Sale
regulars, and you see them most days as they fulfill
docket to the kitchen; 8. Take the payment;
system will help alleviate the issues and increase
their caffeine habit.
you fall into the UNPRODUCTIVE category and risk
your sales and profit.
Taking an average coffee purchase, a regular customer is spending around $78.50 per month
missing out on thousands of dollars of sales! Compare the above with a sales process in a
(or $945 per year). If during those peak times, 3
café using an efficient Point Of Sale System:
or 4 customers are making the decision NOT TO
1. Take the order; 2. Enter the sale into the POS
PURCHASE, then productivity is costing your busi-
system (the POS system sends the order to the
ness $3,780 per year. It is safe to assume that if it
barista and to the kitchen and is integrated with
happens 2 or 3 times, then the customer will find
the EFTPOS); 3. Take the payment.
74-75.indd 74
More Information For more info or previous articles, contact Menumate in Australia on or New Zealand on email
1300 886947
0800 657300 or via
sales@menumate.com
16/7/11 8:31:34 PM
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67.
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9 0/7%2%$ "9 aÚÜ#503; aÚÜ#503; aÚÜ#503;
COMING SOON ~ POS INTEGRATION #/-% */). 53;
365cups.com hello@365cups.com Ph: 1300 131 365 74-75.indd 75
16/7/11 8:31:40 PM
76.
B Y VI N AY J AG E S S A R
Coffee
coffee on A ‘cashless society’ is a term that has been thrown around for quite some time. In fact, the integration of ‘electronic money’ has been going on since the 1960s. espite the high demand for electronic
day, café owners are bombarded with cash related
business owner. Due to the very competitive credit
banking in Australia, there are still a
paperwork left and right. Invoices, purchase orders,
card industry, almost every Australian bank offers
few who are not quite sold on the idea
to land owners, suppliers and all other entities that
a zero balance transfer to entice new customers to
of what some call ‘invisible money’.
keep the business running turn into headaches when
send their business their way, not to mention better
H e re a re so me q ui ck facts
not handled properly. Unfortunately, many café
credit platforms customised to the business owner’s
reg a rd in g t h e g ro wth o f el ectron i c ban ki ng
owners belong to the few that have not yet fully
requirements. Having a specific business credit card
i n A u st r a lia :
embraced the world of electronic banking and using
helps you to stay organised by clearly defining your
• There were 16 million credit cards in circulation
credit purchasing to their advantage.
business spending from personal (which can be a
in Australia in 2009, and this number continues to
The question then is, why not? The Australian cof-
great help for tax purposes).
grow, according to Euromonitor International;
fee industry is one that has been around as far back
Aside from being a ready source of funding,
• In 2010, Australians spent $19.6 billion on credit
as 1832, when a small plantation was established in
paying on credit also helps to make purchasing
per month, according to the Reserve Bank of Aus-
Brisbane. Cafés, on the other hand, date back to the
from suppliers much more convenient and offers
tralia;
early 1900s, such as The Paragon in Katoomba. The
additional rewards. Many of the leading banks offer
• There were over 707,000 EFTPOS terminals in
café industry is one that is deeply rooted in tradition
a 55-day interest free service, as long as the balance
Australia;
– and continues to be so ... although, it is one thing
is paid by a given date. All these can be customised
•183 million transactions, worth $12 billion, were
to respect tradition and another to be held back by
to suit the business.
made using EFTPOS terminals per month;
the fear of change.
• And, 90% of all banking transactions were completed electronically.
“There is nothing wrong with change, if it is
A mistake some small businesses like cafés make is not offering the customer the option of paying
in the right direction,” as Winston Churchill said.
with credit. Studies have shown that consumer
Aside from the convenience and safety of using
spending increases by 15 to 20% when a credit
tion society is moving when it comes to its financial
credit to purchase items, buying on credit allows you
payment option is offered. Credit payments also take
needs. Electronic banking is not a trend. And credit
to track your buying as well as build a good credit
less time for the business to receive the funds as
spending continues to increase.
rating, which is hugely important to a business. This
compared to waiting for a cheque to clear or direct
is indeed important for growing and expansion.
credit payments, which is usually within 24 to 48
The facts are quite clear in showing which direc-
For small businesses such as cafés, the acceptance of credit over cash is becoming more and more
‘Rewards’ are another factor as to why credit
hours.
crucial to the success in an ever growing market
purchases can be an advantage. Frequent Flyer
and the extremely competitive industry that is cof-
points, cash-back schemes and better interest rates
make doing business easier for the owner, as well as
fee. With numerous transactions being made every
all help to make life a little easier for the small
create a less problematic path to success.
76-77***.indd 76
When used responsibly, a credit card can help to
16/7/11 8:32:28 PM
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16/7/11 8:32:47 PM
78.
WIT H C R A IG L I N D S AY // F O O D S E RVIC E I N D U S T RY A S S O C I ATIO N , P R E S I D E N T
FIA’s gone With a new key ingredient! orget about the Colonel’s secret 11
Australia’s leading Foodservice providers, including
herbs and spices, grandma’s tradition for
Nestle, Sara Lee, Clorox, Patties Foods, Ingham’s,
the best apple pie ... FIA has a new key
Ready Bake, Murray Goulburn and Peerless Foods,
ingredient that is destined to be a true
just to name a few.
recipe for success. Earlier this year, the FIA board decided it was
FIA’s new recipe for success includes a brand refresh, marketing collateral, but most importantly,
time to move forward with a fresh new face, a
the strongest new ingredient in the mix is the fully
pinch of pizazz, but mostly an image that is a little
functional website for the members and exhibi-
bit more fancy! Enter our new brand and website,
tors. We have brought the association into the
ready to tantalise anyone’s taste buds.
20th century with our new website capabilities,
The Food Industry Association is a non-profit
now allowing all exhibitors to book ahead their
organisation formed in 1985 to organise and man-
tradeshow stands for all calendar events through-
age Hospitality and Catering expos throughout
out the year.
regional NSW. By specialising in high value exhibitions for both participants and visitors alike, The Foodservice Industry Association has established itself as the
FIA now presents a dynamic new association with engaging member services and tradeshow resources. Visit
www.foodservice.org.au to experi-
leader in the regional Foodservice & Catering
ence FIA’s new key ingredient, or visit one of our
Expo/Trade Show field – managed by some of
tradeshows coming your way.
78-79 **Joey.indd 78
Proud to be Associated Café Biz are proud to be associated with the Food Industry Association as industry networkers and suppliers to the café industry. Their expos and tradeshows in regional areas give a broad range of industry users the opportunity to meet and discuss the latest trends in the food services industry.
18/7/11 12:01:11 PM
Photos by: Anthony Habashy
B Y A L E X S TAT H I S
79.
the program It’s 8.30am and the streets of Bankstown, in Sydney’s South West, are bustling with people on their way to work. nyone with café industry experience can
café had been run by external managers, who did a
how to converse with customers and, of course, how
tell you the value of this morning rush –
great job at making Peppertree a profitable business;
to be great baristas. Once this process is underway,
particularly in the winter months, when
however, they didn’t actively work towards the grass-
work will begin on the promotion of Peppertree Café
customers seek out a warm cup to get
roots goals of the Humanity Project. Before long, the
and the Humanity Project.
them through the morning chill. So it
young people who were part of the project’s training
We have decided to re-launch the café on October
is surprising to find, amongst this morning chaos, a
programs became alienated by the ‘business’ side of
21, with the aim of establishing Peppertree as a
stylish little café with its lights off and a sign on the
things – strict rules and micromanagement, to name
reputable café in South West Sydney. I have thrown a
door that says ‘closed’. Welcome to Peppertree Café.
a few – and attendance rates started to decline.
lot of resources and time into getting this project up
Working with disengaged youth requires a careful
and running again, and it is exciting to see just how
NSW Development Manager for Ducale Coffee,
balance of structure and flexibility and in failing to
much support individuals and companies are willing
who raved about “…this great community café in
achieve this balance, the project basically fell apart.
to give; Bunnings Bankstown, Holroyd lighting, Hoyts
I first heard about Peppertree from Aimen Krayem,
Bankstown …” and asked me if I’d be interested in
Many people have tried to mend the Peppertree
Corporation and Veus electrical have all contributed;
donating some time to help with training programs.
model, but it is definitely a tough job. Mary Malak,
Rush actor, Rodger Corser, has signed on as an am-
With my passion for the coffee industry, as well as
Manager of the Bankstown Multicultural Youth
bassador; while Di Bella Coffee is the ongoing coffee
my involvement in several local youth programs, I
Service (BMYS), says it has been difficult “… trying to
sponsor for the café, offering beans and equipment
saw a great opportunity and jumped at it.
find the balance between success [with the café] and
free-of-charge for the duration of the project.
Peppertree Café is part of a wider program called the Humanity Project, run by the Bankstown Multi-
meeting the needs of these young people”. But with a little help, all that is going to change.
It has been truly inspiring to see just how generous people can be, and their ongoing support will be
After countless meetings and brainstorming ses-
incredibly beneficial considering this entire project is
barista and hospitality training to local youth who
sions with Mary and Sarkis Achmar, also from BMYS,
run without funding and by volunteers! Of course,
are considered ‘disadvantaged’ or ‘disengaged’ with
the new future of Peppertree Café is a bright one.
we still have a long way to go, and we are always
the community. What started as a simple training
The ultimate goal of the project is to be completely
grateful for any assistance we are offered. This is an
program rapidly expanded, and in 2010 Peppertree
self sufficient (at present, the café is reliant upon
exciting time for Peppertree, and I for one can’t wait
Café was opened as a way to financially support the
what little remains of a 2010 Federal Jobs Fund
to see what the future has in store …
project, as well as provide ‘real world’ experience to
Grant), with all café profits going towards barista and
trainees, who were encouraged to volunteer their
hospitality training programs for local youth. For this
time to gain experience in the café.
to become a reality, we are currently ‘recruiting’ a
cultural Youth Service, which aims to deliver first class
Fast forward to July 2011, and the café sits
dedicated group of local youth to essentially run the
dormant for all but 3 hours a day, when they open
café, in partnership with youth workers from BMYS.
their doors for a handful of customers. Previously, the
They will be taught the basics of café management,
78-79 **Joey.indd 79
More Information For more information, or to help out, visit our Facebook page Café’ or email
‘Humanity Project Peppertree peppertreecafe@hotmail.com
16/7/11 8:33:45 PM
80.
B Y S E A N E DWA R D S Recognising passionate industry people.
café Meet Matthew O’Brien ix years ago I was invited to a coffee plantation opening in Byron Bay, and I bumped into an interesting coffee eccentric named Matt O’Brien. I was overwhelmed by this bloke’s passion for collecting anything old relating
his massive collection of vintage coffee equipment.
to coffee and the café business. At the time, he was
He buys items from all over the world and has filled
into antique cookie jars, and he offered to do an
every crevice in his house with his collectables.
article in issue one of Café Culture Magazine. Since
Matt's understanding wife Therese has talked Matt
then, Matt has been our roving reporter on the East
into hiring a storage unit for most of the collection,
Coast of Australia and has written about plenty of
that will allow for her to enjoy some space back
interesting topics for our readers. Matt has not missed
in her house. Matt’s long term retirement plan is
a Café Biz or a Golden Bean event and has now
to showcase this caffeinated collection in his own
become the camp cook, as he is still regarded as one
museum. I can’t wait to see all the thousands of items
of the better chefs in the Byron region.
unpacked and open to the public for everybody to
A few months ago, I had the pleasure of seeing Matt on the grill at the very busy Ballina RSL Club,
appreciate. with a big heart; nothing is ever too much to ask of
Matt spends most of his time as the function chef
him. He has created some great industry contacts,
at the club and designs and produces great locally
being involved with our business and has been one of
inspired dishes in the club's fine dining restaurant.
the quite achievers behind the scenes of Café Biz and
80-81 **.indd 80
Matt now needs an apprentice to mentor as a new 'Café Person/Roadie', so we are running a competition to find Matt's new helper for the 2012. This person will be flown to all the Café Biz events around Australia and accommodated and accepted as a part of our friendly team.
Matt is truly a business champion and a great mate
where they turn out hundreds of covers per shift.
Most people in the industry know Matt through
Competition
Please go to www.cafebiz.net to read more about this fun competition.
its events and publications.
18/7/11 12:12:12 PM
77.
It’s good being a little rough around the edges.
‘Cafe Verve’ dimple® cups by
the innovative
difference!
visit our website www.mpmmarketing.com.au Brisbane
80-81 **.indd 81
|
Sydney
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Melbourne
|
Adelaide
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Perth
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Auckland (licensee)
16/7/11 8:34:52 PM
82.
industry In October 2010, Café Pulse Research launched the industry first initiative to better understand independent café owners and managers and to evaluate the service received from key café suppliers. e have received an overwhelming response, with over 420 combined surveys from cafés across the coun-
WRITTEN CONTRACT BY MAIN SUPPLIER?
FOOD SERVICE WHOLESALERS
try. Of particular note was that over 50% of surveys completed were by café owners turning over 35 - 70kgs of coffee or more per week. Their VOICE has been HEARD. The results have provided invaluable industry insights, and we would like to share some of these results with you. These results are also shared with your suppliers and used to continually improve their service to you.
The results indicate nearly 50%
Some key areas identified in the 1st Café Pulse
of cafés have not entered into a
Survey were Liquor usage in cafes, café contracts
supply contract with their coffee
and coffee satisfaction, and Food wholesaler / retail
supplier. This undoubtedly signifies
purchasing trends.
that café owners do not want to be locked into a coffee supply
ANNUAL TURNOVER FOR LIQUOR SALES
contract for myriads of reasons, but conversely delivers the message that the power of the coffee brand and the quality it represents is reason enough for a café to choose to continue to use a coffee brand and remain loyal to the supplier without a written contract. Overall satisfaction levels achieved for coffee suppliers are generally good; however, there is a distinct gap between the better
Over 40% of the cafés surveyed are licensed; the
performing suppliers and the
annual turnover of liquor sales in these cafés is
rest. Main contributor to lower
high. 62% of these cafés have an annual turnover
satisfaction levels is the pricing of
of over $60,000 giving café owners an additional
the coffee. And when it comes to
profit source in a highly competitive and low margin
what you are seeking, quality and
environment.
brand are paramount.
DO YOU BUY DIRECT FROM A RETAILER?
82-83 ** Joey.indd 82
Café owners tend to have multiple accounts with foodservice distributors, with PFD and Bidvest being overwhelmingly the top 2 choice primary suppliers. Of interest is that Campbell’s Cash & Carry, although not featuring prominently as a primary supplier by the respondents, is the clear leader for being a secondary supplier (together with Countrywide). From this data, and the performance of primary foodservice suppliers in out of stock / supply, it was evident that Campbell’s Cash & Carry and Countrywide Distributors act as a backup supplier of choice for when the primary supplier does not deliver on time or in full. Conversely, the ‘Buying from a Retailer’ graph (bottom left) demonstrates the magnitude in which café owners are using supermarkets and other retailers to purchase their needs. This comes as a result of out of stock situations with their primary supplier, price competitiveness on like products from the major supermarket chains (coffee, tea, milk, sugar, napkins, soft drink cans, liquor, foodservice items etc.) or as a result of plain small purchase convenience – especially for cafés located close to major supermarkets. But buying from a retailer – is it really value?
2011 Pulse Survey We are gearing up for the NEW 2011 Survey, which promises to be bigger (in terms of participation), better (in terms of capturing the real issues) and greater (in terms of support from industry leading organisations). Some of the main areas of focus will be brand loyalty, packaging requirements, supplier satisfaction ratings across all products supplied to your café, sugar and milk insights, as well as some general insights into the café industry, such as beverage trends,
pricing and ancillary services, to enable you to compare your business with the overall industry and formulate plans and implement strategic decisions to enable you to keep up with the trends. Look out for the next survey … fill it out … send it back … and your VOICE will be heard. It is only with your help that we can let suppliers know of their performance in the industry. Without your help, there is no VOICE, and therefore no change!
16/7/11 8:37:37 PM
A DV E RTO R I A L
83.
breakthrough! is the first company to offer disposable coffee cup lids exclusively in
The Biorene™ Process
New South Wales. ema, a specialist in design and
the plastic is placed in a biologically active
development of food packaging, has developed an environmen-
landfill. The bacteria metabolises the plastic, converting biorene™ it into biomass
tally sensitive solution that
(humus) and biogas (CO2 & CH4).
honestly addresses the waste
Premier Northpak has been offering its
stream of disposable plastic foodservice
customers packaging solutions for over
packaging.
30 years. Keeping in line with current
FACT 1: Most disposable plastic packaging
market trends and consumer awareness,
ends up in a landfill.
Premier Northpak are committed to of-
FACT 2: Many biodegradable disposable
fering environmentally friendly disposable
plastics will not readily biodegrade or
foodservice products, and through their
compost in a landfill.
brand are always looking for innovative,
Groundbreaking technology has created this new plastic lid, that biodegrades in a biologically active landfill. by Rema for
cost effective solutions for their large customer base. Premier Northpak offers a range of products, such as hot/cold cups, lids, deli containers, clam shells, plates and
WHAT IS BIORENE? biorene™ is a plastic material that contains a small amount of organic additive. The organic additive can be added to commonly used plastics. It is suitable for use in plastic products designed for food and beverage applications; it does not affect the properties, function or shelf life of the plastic product. Most importantly, it does
(corn), cpla, Bagasse (sugarcane fibre) and recycled paper pulp – such is their commitment. Premier Northpak is pleased to be the first company to offer the biorene™ lid exclusively in NSW. In conjunction with launching biorene™ the lid, Premier
not affect the recycling potential of the
Northpak will launch their NEW envi-
plastic product.
roware Single Wall Bio Coffee Cup –
HOW IT WORKS: The biorene™ additive expands the mo-
available in 8 oz, 12 oz and 6 oz. This is
lecular structure of the biorene™ plastic;
Coffee Cup, the most eco – friendly com-
the additive also alters the polymer chain,
postable cup in the industry – made from
adding organic compounds. These organic
42% post consumer recycled material.
compounds cause bacterial activity to colonise in and around the plastic when
82-83 ** Joey.indd 83
bowls made from products such as PLA
a 100% Biodegradable / Compostable
For more information, please contact Premier Northpak
(02) 8596 8100.
16/7/11 8:37:45 PM
84.
newera in coffee ordering
TXT4Coffee launches Australia’s first free coffee ordering & payment system. he most important customer is the one
order and accept it with one touch. The customer
eliminates false or fraudulent orders, and gives the
you already have’. This is an important
receives a confirmation code by SMS, and the next
café confidence to use a coffee ordering system.
business principle that is sometimes
order is opened.
Automatic rewards.
overlooked while striving to find new
THE RIGHT PRICE
customers. TXT4Coffee is a technology
Customers and coffee shops can use the full
You can throw out your reward cards, as TXT4Coffee automatically calculates your loyalty rewards
revolution that makes your most important custom-
ordering and payment version of TXT4Coffee for free.
for your customers.
ers ‘VIPs’. It is something that most coffee drinkers
There are no merchant fees, no transaction fees, no
WHAT EQUIPMENT DO I NEED?
have thought about when faced with a lengthy
monthly fees, and no set up fees ... it’s free. Now,
line extending from their favourite café, “What if
most savvy business minded readers out there will say,
connection, and either an iPod Touch, iPhone, or
I could order and pay for my order in advance and
“How can you provide this for free?” TXT4Coffee has
iPad. Until 31 August 2011, TXT4coffee will be giv-
avoid this wait”.
optional paid features to be released in the coming
ing new cafés a free iPod Touch. Conditions apply.
TXT4COFFEE IS SIMPLE TO USE:
months. The ordering and payment system is free.
1. Customers send an order to your device from
CUSTOMERS CAN ORDER FROM ANY MOBILE
their iPhone, mobile phone or internet.
PHONE
2. You accept the order, and the payment is made.
The design of the ordering method was to allow
To use this in your café, all you need is a wi-fi
CA S E S T U DY : A L E N ’ S E S P R E S S O One of the busiest and most popular cafés
3. A confirmation message is sent to the customer,
the customer to order from as many convenient
in Brisbane is Alen’s Espresso on George St.
and they walk in and pick up their coffee.
devices as possible, such as iPhone app, smart-
It is not uncommon to see a line of people
“Alen’s Espresso customers are saving an average of
phone browser, SMS smart code and from online.
extending out the door waiting to order and
10 minutes each day.”
An advanced feature of TXT4Coffee is the ability to
pay for their morning coffee. TXT4Coffee was
order a favourite coffee with one touch via the SMS
implemented in January 2011 and has had
in Australia, the ability to provide convenience for
feature. Customers can set up a favourite order,
instant success, with an enthusiastic uptake
your current and future customers has never been
and save it as a 5 digit code. To order, they simply
from customers. On a typical busy morning,
more important.
SMS this code to the TXT4Coffee mobile number,
customers are saving an average of 10 minutes
IT WORKS WITH YOUR CAFÉ OPERATION
and the order is placed at the specific café.
by ordering ahead and picking up their coffee
Payment security
with little or no wait. Alen’s Espresso has over
With the meteoric rise of smart phone usage
TXT4Coffee started development from viewing the coffee ordering and payment process from
The most common hesitation from cafés is the
300 registered TXT4Coffee customers, and this
behind the counter in the café. It was important to
chance of a customer not turning up to collect and
is growing every day. “It just works so well,
make sure this process did not interfere with the
wasting a coffee. TXT4Coffee assures payment
especially for my most regular customers, who
current operation of the café; it had to fit in, and
security to the café as soon as the café accepts the
don’t have to join the back of the queue.” –
it had to work. The TXT4Coffee shop application
order; that way, if the customer decides not to turn
Alen Beganovic, owner of Alen’s Espresso.
allows the café to automatically receive a customer
up, payment has already been made. This feature
84-85 **.indd 84
16/7/11 8:38:32 PM
Itâ&#x20AC;&#x2122;s one small sip for man, one giant gulp for mankind
For more information or to place an order contact us at:
sales@iglooblue.com phone: 1300 654 231
84-85 **.indd 85
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18/7/11 12:08:06 PM
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18/7/11 12:07:36 PM
B Y S E A N E DWA R D S
87.
can jump! Many people in the Australian café industry know Sasa Sestic for his great barista skills and his quickly evolving Canberra coffee business, ONA Coffee. Not too many people (myself included until now) know that Sasa was an Australian Olympic handball champion. uring the 2000 Sydney Olympics, I was employed with an events company that worked directly with ticket sales, and I was lucky enough to have a few tickets to different sporting events come my way. One of these unique sports was handball, which was not that well known to Australian audiences at the time. I became an instant fan when I watched this high energy sport, and I can still remember the antics of this high jumping Bosnian born player, Sasa Sestic. Sasa came to Australia from Yugoslavia as a professional sportsperson and was well recognised as an up and coming European handball champion. Along with his brother Dragan, Sasa was chosen for the Australian Olympic team and soon boosted the profile of this dynamic sport among Australians. They had showed some pretty decent results for a new Olympic sport in Australia and frightened many of the well established European countries with their energy and passion. Sasa recently show some of his Olympic replays, which highlighted his incredible ability with
his jump shots – these would have made many AFL professionals jealous. Sasa now lives in Canberra with his family and runs ONA Coffee. He supplies coffee all over the ACT and is now venturing out into regional NSW, and recently into Queensland with his great coffee blends. His main operation is in Fyshwick, and he has a very strong team supporting him at the Coffee House. The Fyshwick operation has no quiet moments; the café is full from the time the doors are open to closing time. The coffee is exceptional and can be experienced in many brew options – syphon being a team favourite at present. Sasa has concentrated on sourcing high quality coffees, and it is not unusual to see ‘Cup of Excellence’ coffees in the hopper. I was quite taken aback by the quality of the food being served up for such a reasonable price; no wonder everybody in Canberra is out there fighting for a seat in the café. Sasa’s competitive sporting nature has been diverted now to barista competitions, and he has achieved good placements in many national barista competitions and jams. He recently placed as
runner up in the National Danes Coffee Competition, which has taken him to Thailand to compete in the finals. It is nice to know a little more about our Australian coffee people, and Sasa Sestic has shown us this with his exciting previous life as a proud Olympian. The coffee industry is fast evolving in our nation, and Sasa and his team at ONA Coffee have shown us that good coffee businesses can be created outside of a major city location with a bit of passion and clever teamwork. Watch out in September, when team ONA Coffee take on the other Australian states in ‘The Da Vinci State of Origins’ at Fine Foods in Sydney.
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16/7/11 8:44:05 PM
88. B Y
S E A N E DWA R D S
tough Seven years ago, I worked out if I bought myself a high end domestic espresso machine, I would not have to go into my café on days off to have a decent cup of coffee.
he trouble with entering your business
country in all means of transport, visiting exciting
ter up enough steam for a dinner party and keep
on a day off is you get always get caught
locations.
smiling at the kids’ school fete, when multiple hot
up in the day to day stuff, and the simple
Part of my business adventure after I sold my
chocolates get thrown at impatient children. The Giotto has inspired me to write two books
coffee mission becomes a few wasted
café was developing and implementing training
hours of valuable home time.
programs for the long term unemployed, which
for the home espresso market, and it proudly
included barista skills training. The big challenge
featured on pages with professional hand models.
decent coffee system that would replicate my café
I had was many of the sites I visited were very
There are lots of great heat exchange domestic
workplace. Most of the literature on home coffee
remote, and they often wouldn’t have a local café
machines now in the marketplace, but not many as
systems at the time put the ECM Giotto at the top
with a machine we could borrow. So ... my little
tough as Giotto (ECM Rocket). One of the things I
end of the scale. The machine at the time was quite
Giotto came along in the excess baggage. It wasn’t
looked at when I reviewed machines for the books
expensive, and it compared in price to a good auto
until recently, after purchasing my fifth Giotto
was the quality of metal components used in the
washing machine price range. I decided that a new
(again from Charles at ECA), he asked if any of my
machine design and the weight of the group head.
Giotto would give me much more pleasure than a
machines needed a service. It then occurred to me
This gives the machine good temperature stability,
new front loader. My wife did not agree at the time!
that my oldest, most faithful machine has never
and a solid framework holds the machine together
had any maintenance done on it – apart from a few
for years.
This is where my mission started to get a
It was the start of great love affair. I purchased
Charles told me a few Giotto stories from happy
the machine off Charles Stephens from Espresso
group seals. This tough little guy has put up with
Company Australia, who personally talked me
some hard knocks and is still performing like a new
customers. One, in particular, took his Giotto on a
through the features of this little dynamo of an
machine.
charity car bash around central Australia, bouncing
espresso machine. Straight away, I knew I was deal-
My original Giotto has never been wrapped in
the little machine around on some of Australia’s
ing with a quality appliance when I witnessed the
kid gloves; it has bounced around in an RV in Tas-
toughest roads – and it performed the same each
passion from Charles and his team in their Brookvale
mania for two weeks on an employment road show.
day for the race team. I often see coffee companies
office and showroom. As a café owner, I knew that
It has also put up with working outside in the open
using Giotto (ECM Rocket) as sample machines at
many quality cafés were using the rugged ECM
air in the tropical heat of Cairns at a food event,
tradeshows, demonstrating their coffee brands,
machine in their businesses – and the reputation for
making hundreds of coffees. The machine even had
which is a good testament to the machine’s coffee
longevity was a major feature of the brand.
a four block ride in Adelaide in a shopping trolley
making ability and consistency.
I still have the original Giotto I purchased on my
after a late night on a bar. This solid little Giotto has
The only problem I have now is which child I
kitchen bench, and we have been on some great
visited all types of events in its seven year life cycle,
should leave the Giotto to upon my departure from
adventures together – which prompted me to
like hairdressing awards in Melbourne, a cigar pro-
this world, as I can see this little mate outlasting
tell this story. I have put over one tonne of coffee
motion in South Australia and a World Bank confer-
me!
through this little workhorse, without it missing a
ence in Sydney. It has always been a faithful solider,
beat. The machine has not really spent much time
making a great cup for the large lineup of people it
and ahead in the future and for helping me with my
in the kitchen; it has been travelling around the
often commands. It always seems to be able to mus-
coffee career pursuits.
88-89***Joey.indd 88
Thank you Giotto for the good times in the past
18/7/11 12:09:35 PM
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88-89***Joey.indd 89
16/7/11 8:44:53 PM
86.
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90-91**Joey.indd 90
16/7/11 8:46:18 PM
B Y DA R R E N K I L M I N S T E R
Simply the You’re simply the best, better than all the rest. Better than anyone, anyone I’ve ever met. I’m stuck on your heart, and hang on every word you say. Tear us apart; baby I would rather be dead. ell, so sang Tina Turner. To some, Tina
time? You might be having an off day at the hotplate,
Turner was Simply the Best and to
but that isn’t going to matter to your customer, because
others, she wasn’t. Pretty simple and
you have said you’re the best.
straightforward? When you give it a bit of thought, it’s not easy to say
Try doing a web search. Just type ‘Best Coffee on the Coast’ in your browser .You’ll get a heap of responses,
what’s the best. Most judgements are subjective, so not
and they can’t all be the best. I’ve got to be honest here,
really a true indication that something is the best. When
though. You won’t get as many results if you type in
someone wins the 100 metre sprint at the Olympics, you
‘Best Cake in the Universe’. By definition, to be the best,
know they were the best, because they ran the fastest
you are it, numero uno, the Big Kahuna, the Master of
time and came first. This is very objective.
your own Domain.
So one night when sitting alone in the dark, I got thinking about this. I wanted to know where people
Now don’t get me wrong here. I’m not saying that you can’t proclaim to be the best. Of course you can. Let
get off advertising their business as the best. You know
us have a look at an example where you can claim to be
the types of advertising I’m talking about. The sign out
the best. If you head out of Brisbane along the Warrego
the front of the takeaway saying, ‘Best Hamburgers on
and Landsborough Highways for about 15 hours, you’ll
the Coast’. Or the sign saying, ‘Best Coffee in Town’.
come to the town of Winton. You may want to stop
Or how about, ‘Best Cakes in the Universe’ – seriously,
in Winton for a while and have a burger and a coffee.
I saw this sign once, and I’ve got to admit ... I kind of
Can’t guarantee they’ll be the best in town, though.
liked it. If you’re going to make an outlandish claim that
After this lovely rest break, hop back in your car and
you’re the best, you may as well go all out and proclaim
jump back on the Landsborough Highway for another
that nothing anywhere in known existence is better than
164 kilometres. This is pretty desolate country out here,
you.
so make sure you keep your wits about you. Remember
Now let us have a look at the claim ‘Best Hamburger on the Coast’. Let us say you are in Coffs Harbour. Let’s
to Stop Revive Survive. We’re on our way to Kynuna. Ever been there? No, I
also assume your claim was just a touch of hyperbole,
didn’t think you had. Anyway, back to where we were.
and you really mean that you’re the best hamburger on
When you get to Kynuna, you will come across the
the Mid North Coast.
Blue Heeler Hotel. This, my friends, is the only Pub in
What you are really doing is saying that out of the hundreds of places that make hamburgers on the Mid North Coast of NSW, that your hamburgers are really, truly better than any one else’s. Big call, if you ask me. Unless you’ve tried them all, it may be a bit hard to tell. Do you think that someone driving or walking past
Kynuna. This, my friends, is really and truly the Best Pub in Town. I haven’t been to Kynuna, but maybe I should try and get there one day. At night, the skyline of Kynuna features a neon sign in the shape of man’s best friend. And although neon
you store is going to turn to their other half and say,
signs usually make you think of cities, the surrounding
“Jeez, look honey, we’ve got to stop in and grab a ham-
wide open spaces will ensure that there’s no way you’ll
burger from here, because it’s the best hamburger on
be able to convince yourself that you’re anywhere else
the coast”? Seriously, do you really think that is going to happen too many times? And what happens if they
but in Outback Queensland when you see the blue and pink shape of a dog beckoning you to a famous little
do say this and drop in, and your hamburger sucks – big
pub, the Blue Heeler Hotel.
90-91**Joey.indd 91
16/7/11 8:46:27 PM
92.
book training
schools Barista Coffee Ever wondered how the professional barista can make all those great designs on the top of your coffee? Well, here is your opportunity to learn and become your family’s own barista. Work with Mitch Faulkner, one of Australia’s coffee champions, who provides step by step instructions to assist you in becoming an effective barista. You will love the intricate designs and be surprised at how easily they can be achieved. Also included are some fantastic cake and biscuit recipes, containing coffee as an ingredient.
AVAILABLE FROM ALL GOOD BOOK STORES, HARVEY NORMAN AND CLIVE PEETERS. RRP: $24.95.
WILLIAM ANGLISS INSTITUTE OF TAFE 555 LA TROBE STREET, MELBOURNE VIC 3000 T. (03) 9606 2401 F. (03) 9606 2141 M. 0422 009 792 W. WWW.ANGLISS.VIC.EDU.AU The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love
Drawing Italy
to prepare a perfect cup of coffee. e. coffeeacademyenquiries@angliss.edu.au
As one of Australia’s leading architects, David Holm is passionate about drawing, the built environment and Italy. These three passions are brought together in Drawing Italy, a beautiful and intelligent guide book to the architecture of Italy. In Drawing Italy, David guides us through
CONTACT: SHAUN FINCHAM 465 ELGAR ROAD, BOX HILL, VICTORIA. T. 1300 BOX HILL (1300 269 445) E. INFO@BHTAFE.EDU.AU
Etruscan, Roman, Byzantine, Romanesque, Gothic, Renaissance, Baroque, Neoclassicism, through to Fascist, Modernist and stunning contemporary architecture. Based on David’s extensive travel in Italy, his
New to Box Hill Institute and proudly
drawings and observations on Italian life and
sponsored by Murray Goulburn Co-operative
architecture are remarkable for their detail and
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charm.
via drawing. In 2003, David was awarded the
Room provides outstanding training on
If you like Drawing Italy, you will also like
NSW Board of Architects Registered Architect
exceptional equipment. Delivered in a variety
Drawing Paris.
Travelling Scholarship, assessing architecture and
of formats by renowned industry experts,
About the Author: David Holm is one of
urban form throughout Italy. The ‘piazza’, Italy’s
our courses will provide you with the skills
Australia’s leading architects. His design focus
democratic outdoor room, was studied in depth
to extract the perfect espresso and master
is in the provision of enjoyable and successful
via drawings. David’s drawings and observations
the art of milk texturing. Small classes, a
public built form. He is enthused by the
have been acquired by the NSW State Library
convenient location and the opportunity to
interaction of education, design philosophies
Architecture Foundation programme.
practise all count towards a great learning
and practical constraints.
AVAILABLE ONLINE AND AT ALL GOOD BOOK STORES. RRP: $49.95.
experience.
He is passionate about observing and recording
92-93**joey.indd 92
16/7/11 8:47:34 PM
G
R
A
N
D C
92-93**joey.indd 93
O F
C F
R
U
E E
16/7/11 8:47:54 PM
94.
hot café
P RO U D LY S P O N S O R E D B Y
Campos Coffee Espresso Bar Melbourne 144 ELGIN STREET, CARLTON VIC (03) 9347 7445
L
ate in 2010 and after almost 2 years of planning, Campos Coffee opened the doors to
its long awaited espresso bar in Carlton, Victoria. The espresso bar offers several types of brewing methods, including syphon, pour over, 22 hour Japanese cold drip and the much prized Slayer espresso machine, which is used to produce the most stunning espresso results with its ability to pressure profile each and every shot individually. Campos Coffee Melbourne understands that to succeed in the very discerning Melbourne market, your offer not only needs to be of the highest quality but also needs to
and communities that play such big part in our daily coffee. By August 2011, Campos Coffee will be roasting on-site and will open its cupping room to the public for the first time in Melbourne. This is an opportunity for the public to go behind the scenes and learn the story and the entire journey that coffee makes from the farm to the espresso bar. There are a number of sessions available each week, and bookings are required.
Maison Ama Lurra 123 HOWARD STREET, NORTH MELBOURNE (03) 9329 6622
N
orth Melbourne is fast
with their French heritage,
becoming the new Mecca
including culinary options like the
of fine cafés that are taking
French signature dish – a Tartine
up space in small factory sites. The
– which is a version of our style of
suburb is now bustling with art
open sandwich with a French slant.
galleries, trendy studios and a great new range of eating places. Recently opened coffee and
I can definitely recommend the coffee, which is being prepared using the latest technology from
teahouse café Maison Ama Lurra
Dalla Corte, and there is a nice
is a welcome addition to the area’s
shinny Bunn Trifecta on the
café scene. Its open plan design is
spacious counter for daily offerings
lending itself as a meeting space
of single origin and estate coffees.
for many of the new boutique
The tea being served is a
corporate offices popping up.
French brand, Mariage Frères,
The design of the café has
which is skillfully prepared by the
included a private meeting space
well trained staff at the correct
equipped with the latest techno AV
temperature for each estate and
Melbourne for more details –
equipment, ideal for those small,
blend. It’s nice to see tea being
(03) 9347 7445.
corporate, classy gatherings. The
prepared well and served in style.
Please contact Campos Coffee
Campos are meticulous about
space is very open and is quite
Maison Ama Lurra has a definite
their product and the way it is used.
organised, not like other cluttered
point of difference and has covered
There are a select number of cafés
retro trends that we have seen in
all the bases with its beverage and
origins all year round, the guys at
in Melbourne currently serving
many Melbourne coffee businesses
foodservice. The business has a
Campos are able to secure some
Campos Coffee, so if you’d like to
– which is a nice change.
very grown up feeling, and you
of the best coffees available in
find out where these are, you can
I love the use of the much
don’t have to have the tats and the
the world at any one time. Not
contact Campos for an update on
complimented replica Xavier
funny hat to feel cool when having
only do origin trips allow them
specific locations.
Pauchard steel seating, which gives
a brew here.
be unique. With planned trips to various
an opportunity to source quality
The espresso bar in Carlton is
beans, but they also enable them to
open Monday – Friday, 7am –4pm
contribute back to farms, families
and Sat, 8am – 4pm.
94-95**joey.indd 94
that French chic. The café menu has strong links to co owners Giles and Phillipe,
Open: Monday – Friday, 7am to 4pm and Saturday – Sunday, 8am to 4pm.
16/7/11 8:49:12 PM
95.
hot café
5th Season - Specialty Coffee Kiosk CRONULLA MALL, CRONULLA, SYDNEY, AUSTRALIA 0417 843 933
T
Addimi Espresso Café
ake a turn at Sutherland
away’ crowd. Being a beachside
and head towards the
town, it’s no wonder people are
ocean to the beachside
wanting to grab their coffee to
town, where coffee is fast
take with them while they enjoy
becoming the attraction that gives
the outdoors. As coffee drinkers
this place its year-round pulse.
become more discerning, 5th
Yes, we’re talking about
Season are ensuring that specialty
257 PEEL STREET, TAMWORTH NSW (02) 6766 7802
I
t’s always nice to see a bit of
The food offerings start from
slick styling in regional areas of
light breakfast choices of soy and
Australia in the café scene.
quinoa loaf with fresh ricotta and
Addimi Espresso in
yellow box honey to full antipasto
Cronulla. For a while now, people
coffee is readily available. They are
Tamworth was the family creation of
choices of homemade bites with
in the area have had the comfort
quickly becoming the take away
Adrian and his parents Michael and
fresh baked local sour dough.
of knowing that a decent coffee
coffee specialists in Cronulla.
Dianne. Adrian, after years working
is always within reach. However, despite this, the words that seem to be spinning through coffee conversations more and more these days are ‘5th Season’. Take an iconic kiosk in the centre of Cronulla Beaches bustling outdoor mall, give it a stylish facelift, pop in a couple of young industry groomed enthusiasts with charismatic charm, an eye for detail and great service, and this is what everyone is talking about. Tristan Creswick and Simon Favorito (owner/operators), have created a unique space where well prepared, specialty coffee can be experienced beachside. The café houses a modest 30+ seats and also offers a generous range of house made pastries, baked goods and gourmet sandwiches. Tristan lets us know that they also provide a diverse range of quality coffees for an ever passing ‘take
94-95**joey.indd 95
The timber fitout is quite warm
away overseas, predominantly in
and the seating is compact, bringing
(roasted by Delano Coffee) is a
London within the hospitality scene,
customers together to share the
popular choice with milk based
returned home to put his concept
cozy experience. I can soon see this
coffee customers, and for those
together with the help of his family.
business outgrowing its little space,
who prefer their coffee straight
Addimi Espresso is very coffee
5th Season’s house-blend
as the popularity increases. Tamworth is part of NSW New
up, there is a range of single origin
centric, and you feel this as soon as
coffees that can be prepared as an
you walk in the door and see the
England range and is a fast growing
espresso or through a Trifecta. The
line up of grinders and the shinny
regional city with lots of great
Trifecta is a filter coffee machine
La Marzocco perched in the central
agricultural businesses on show,
with super control over more than
bar position.
including a thriving beef industry.
11 parameters. This allows you to
This espresso bar has become a
Tamworth is probably best known
pin point the ‘sweet spot’ within a
local hit for those who are looking
for the national Country Music
bean more accurately and produce
for that little bit of Europe in their
Festival and Awards and is now
a brighter beverage, with flavours
daily lives, with great coffee and
becoming known for its unique
that are sometimes lost in other
simple fresh food served with style.
gourmet food producers.
brewing methods.
Adrian is a very good barista and
Peel Street is the main street of
fully understands the concept of
the city and is a beautiful tree lined
their coffees via the best methods
great consistent coffee making; he
boulevard with lovely shaded areas
for each bean, ultimately delivering
has a loyal group of followers.
around the café strip where Addimi
The boys at 5th Season can offer
it to their customers to take on their
Adrian last year treated himself
Espresso is located.
way for a truly ideal coffee drinking
to the La Marzooco factory tour
Good luck with this exciting café
experience.
in Florence, to fully get a grip on
venture. I will definitely be back for
this unique coffee system and its
the pistachio, watercress and duck
engineering.
breast tart.
The specialty coffee kiosk is open 7 days a week from 7 ‘til 4.
16/7/11 8:49:31 PM
Š2011 Merisant Company 2, Sarl. Equal is a Registered Trademark of Merisant Company 2, Sarl.
s wee t by nature
Congratulations to the Cibo Esp winners of the Equal Coffee
Ch a i n
r e ss o t Ch a l l e
eam,
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96-97 joey.indd 96
NEW
16/7/11 8:50:48 PM
97.
suppliers Your glossary of reputable and experienced businesses supporting the café industry ...
Huhtamaki Australia World Class Packaging Specialists t. 1800 043 584 w. www.huhtamaki.com Huhtamaki is a global consumer and specialty packaging company offering a range of premium single and double walled paper hot cups, and a one size fits all sip-through lid. Our paper cup products are safe and sturdy, manufactured using superior food grade paper sourced only from sustainable renewable forests. Designed to increase the appeal of today’s most popular café beverages, Huhtamaki is committed to providing innovative solutions to contribute to its customers’ success by helping you sell more. For packaging that adds value to your customers’ gourmet coffee experience, call us or visit our website for more information.
Appliance Maintenance Company Pty Ltd Unit 19 / 65 Marigold Street Revesby NSW 2212 Australia t. +61 2 9792 4475 f. +61 2 9792 4471 w. www.appliancemaintenance.com.au e. info@appliancemaintenance.com.au Contact: Greg Clubb Appliance Maintenance Company have for over 50 years specialised in supplying only quality commercial coffee equipment throughout Australia, New Zealand and the Oceanic region. We have built up an enviable stable of brands over the years, and we back them all with spare parts, technical support, training and expert product knowledge. Our brands include: Diedrich Coffee Roasters, Mahlkoenig Coffee Grinders, Ditting Coffee Grinders, ActionPac Weigh-Fill Machines, Pneu-Con Vacuum Loaders, Cona Coffee Brewers, Fetco Coffee Brewers, Luxus Coffee Servers, and Brew-Rite Coffee Filters. As our motto says: “Everything for a great cup of coffee … except the beans!”
Campos Coffee w. www.camposcoffee.com
Campos Coffee – home of specialty coffee professionals. Years have passed since we began in a tiny shop in the back lanes of Newtown, Sydney. We made a promise to always produce the highest quality coffee experience, and we intend to keep it. Integrity in coffee has always been a cornerstone of our company, and we are driven to meet our commitments to our customers, while ensuring the coffees are produced ethically and sustainably. By demanding ethics and sustainability in coffee, we are able to influence those with whom we make trade. As our orders grow, so too does our influence to make change – and this gets us very excited!
Cafetto PO Box 306 Welland SA 5007 t. 1300 364 440 f. (08) 8340 2485 w. www.cafetto.com e. enquiry@cafetto.com Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. Cafetto – the cleaning products most used by professional baristas. The ‘Espresso Clean’ product from Cafetto is a cleaning and sanitation product for espresso machines. Other products from Cafetto are: organic back flushing detergent, milk line cleaner and descaler.
96-97 joey.indd 97
Zeroz 1/45 Ledgar Road Balcatta, Perth WA 6021 t. (08) 9345 2255 f. (08) 9345 3035 e. sales@zeroz.com.au w. www.zeroz.com.au Zeroz is a family owned and run business and has been in the hospitality industry for the past 22 years as a wholesaler / distributor and importer of various quality food and beverage products. Innovative and premium specialty beverages and bakery products are our passion. Branded products include: David Rio Chai, Cool Capp frappe mixes, MoCafe frappe mixes, Jet fruit frappes, Tessa Thai Tea from David Rio, fruit fillings for the bakery market, Elgin APC concentrate whip topping – with many more to offer our clients.
Cappuccine PO Box 7019 Alexandria, NSW 1435 t. (02) 8338 8388 f. (02) 8338 8540 e. info@cappuccine.com.au w. www.cappuccine.com.au Cappuccine Australia is the country’s leading supplier of gourmet beverage products to cafés, restaurants and food chains. Established way back in 1999, Cappuccine’s products have been applauded nationally by hundreds of retailers as profitable, easy to prepare, totally delicious and of unrivalled quality. All products are low in fat and trans fat free, with lactose free also available. Freezoccino: ice-blended sensations made with Arabica coffee and selected ingredients, available in six delectable flavours for blender or Granita use. Smoothie bases. Chai Latte Teas: the ‘Original Chai’ easy-to-use powder format made with selected eastern spices and honey powder. TeaWave: the easiest way to make fresh fruit smoothies. Cappuccine Australia specialises in counter top and commercial blending equipment.
Sugar Australia t. 1300 134 568 f. 1300 134 484 e. customer.service@sugaraustralia.com.au w. www.sugaraustralia.com.au Sugar Australia supplies sugar and sweeteners to the Australian food service market. Combining an extensive range of products with market leading brands in CSR® and Equal®, Sugar Australia is able to cater for a variety of end user requirements, ranging from general use to specialist applications. The food service team at Sugar Australia are experienced professionals who will work with you to add value to your business. We will recommend appropriate product options to satisfy your customer needs, from bulk 25 kg and 15 kg packs through to portion control offerings, such as sticks and sachets. You can choose from the largest range of sweetener products in Australia.
Di Bella Coffee 82 Abbottsford Road BOWEN HILLS QLD 4006 t. (07) 3252 5858 e. inquiries@dibellacoffee.com.au w. www.dibellacoffee.com.au With a combined experience of more than a decade, Di Bella expertly selects and roasts only the highest quality beans from around the world, to produce full bodied flavours and uniquely complex blends. For information on how to get Di Bella coffee into your café, contact the team on (07) 3252 5858.
16/7/11 8:51:00 PM
98.
suppliers Jamaica Coffee Trading Co® t. (02) 9575 8848 m. 0421 007 020 f. 02 9575 8848 e. sales@jamaicacoffee.com.au w. www.jamaicacoffee.com.au Twitter: JamaicaBlueMan Facebook: Jamaica Blue Mountain ® Coffee
Jamaica Coffee Trading Co® is an established, Australian owned and operated specialty importer and producer of premium Jamaica Blue Mountain® Coffee – the world’s most sought after and accredited coffee. We produce and sell 100% certified Jamaica Blue Mountain® Coffee that is sourced directly from one of the highest ranking plantations in Jamaica. Roasted and perfected here in Australia, we have established a reputation as being the best importer of Jamaica Blue Mountain® Coffee. We value our customers and stakeholders greatly. We are the favoured choice for green beans from the Jamaica Blue Mountains of St Andrew Jamaica. Our roasted coffee operation in Australia has proved to be a success with domestic consumers and café operators alike.
Tea Lovers
Quality Tea & Tea Accessories Wholesaler t. (02) 4647 5877 f. (02) 4647 6787 e. orders@tealovers.com.au w. www.tealovers.com.au Tea Lovers specialise in tea and stock over 200 gourmet varieties from all around the world. Available in bulk packs – perfect for use in your café, 100 g bags or beautiful gift tins for your customers to purchase. We are the exclusive Australian distributor for Compagnie Coloniale – fine French teas presented in silk tea bags. We also stock a wide range of Japanese teapots and sets, cast iron teapots, infuser mugs, canisters and all other associated tea accessories.
Bite Size Coffee Treats The perfect coffee accompaniment
t. (02) 9723 6500 f. (02) 9723 6511 w. www.bitesizecoffeetreats.com e. info@bitesizecoffeetreats.com
Bite Size Coffee Treats helps café owners increase sales and stand out from the competition! If you’re looking to create a unique point of difference in your business and have been looking for a product that you can serve as an accompaniment to your clients, then Bite Size Coffee Treats is the solution you have been waiting for. With 7 Royal Fine Food Awards to its credit, it’s no wonder why many industry experts have already labelled our products as ‘the perfect coffee accompaniment’.
Boema t. (02) 9756 4744 w. www.boema.com.au e. info@boema.com.au
The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.
98-99 **joey.indd 98
Biopak
Level 4, 209 Oxford Street, Bondi Junction, NSW 2022 t. (02) 8060 9000 f. (02) 8060 9001 e. info@biopak.com.au w. www.biopak.com.au At BioPak our goal is to provide customers with the highest quality eco-friendly packaging and foodservice disposables available in the market today. Presently, we meet this goal by utilising the world’s best biopolymer and packaging technologies from countries all over the world. Customers choose BioPak because of our commitment to sustainable packaging and continue to deal with us because of our affordable product range and operational efficiency.
Barfresh Beverage Systems t. 1300 736 800 w. www.barfresh.com.au Barfresh produces easier, faster and more profitable freshly made smoothies and Hot Ones. The Barfresh process uses individually packaged pre-portioned ingredients in each serve. Each Smoo Smoothie portion contains real fruit pieces, low fat yogurt or sorbet and ice. The Smoo Smoothie range includes Mango, Strawberry, Banana and Tropical – naughty but nice temptations of Chocolate and Cookies and Cream. The hot beverage alternative – Hot Ones – comes in Honey Apple Cinnamon, Banana Caramel and Vanilla Malt. While traditional smoothie making is time and labour intensive as well as expensive, Barfresh provides juice-bar quality products which allows cafés to offer customers a freshly made smoothie quickly and with greater profits.
Winning Products t: 1300 506 607 f: (07) 5546 2505 e: biscottispoons@winningproducts.com.au
One of the world’s truly unique products is sure to make a stir. The Original Biscotti Spoon is unlike any other biscotti or cookie. The distinctive, three dimensional, spoon shaped traditional baked biscotti is a fun, practical and highly versatile Biscotti Spoon – makes a great cup of coffee into something special. Be a smart cookie and make sure you are part of the Biscotti Spoon revolution. Contact Winning Products today.
Hario Gear Contact: Keith m. 0424 261 159 w: www.hariogear.com.au e: info@hariogear.com.au Twitter: @hariogear Hario Gear, official Australian distributor of Hario Glass products. Our aim is to make it easier to stock and retail Hario products in you café or store. NO minimum orders, whether you buy in single units, or by the carton; our pricing structure gives you the best pricing and greatest margins based on volumes you purchase. Founded in 1921, Hario devised an innovative hard glass product called “Hario Glass”. In 1998, Hario made an important decision to go green, revising production methods, ensuring that their factory, manufacturing techniques and products are “eco friendly”. In this, its 90th year, Hario continues to manufacture environmentally friendly coffee brewing devices with superior quality, design and function.
MPM t. (07) 3853 5800 f. (07) 3853 5865 w. www.mpmmarketing.com.au e. sales@mpmmarketing.com.au MPM Marketing Services is one of Australia’s leading companies in providing disposable food packaging solutions. Established in 1973, the family owned and operated business has offices based in Brisbane, Sydney, Melbourne, Adelaide, Perth and a licensee in Auckland. MPM manufactures and markets over 2,000 products under its three recognisable brands Castaway®, Costwise® and PrimeSource®. MPM’s flagship brand Castaway® is the leading choice of many businesses in the coffee and foodservice industries. The product range includes coffee cups, paper and plastic cups, plates, cutlery, napkins, straws, cling wrap, antibacterial wipes, gloves and aluminium foil. For more information on how MPM can assist you please call the customer service team on (07) 3853 5800 or visit www.mpmmarketing.com.au.
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CoffeeBooks.com
OAMPS Insurance Brokers
t. (02) 9529 6477 e. info@coffeebooks.com w. www.coffeebooks.com Contact: Roz Doyle CoffeeBooks.com is a website that provides coffee enthusiasts and coffee professionals the opportunity to purchase or subscribe to a selection of some of the finest coffee publications available. These include books, magazines, DVDs, CDs, newsletters, photos and posters.
Veneziano Caffe 22 Bond Street Abbotsford VIC t. (03) 9421 5585 w. www.venezianocoffee.com.au e. info@venezianocoffee.com.au Veneziano supply some of the best cafés across Australia with multi-award winning signature coffee blends and premium single origin coffees. In both Melbourne and Brisbane roasting facilities, our aim is to always enhance the individual characteristics of each coffee and combine them to give customers a complete coffee experience. Whether you choose Forza for a strong Italian style coffee or Pure™ for environmental as well as flavour considerations, our aim is to showcase quality coffee and stay true to the bean. Veneziano Coffee’s presence is strengthened by our team of exclusive distribution partners, located in Canberra, the Sunshine Coast, Adelaide, Sydney and regional Victoria.
(02) 9424 1754 - Ed Vincent (02) 9424 1791 - Helinka Dobosz (02) 9424 1717 - Ashley Naylor w. www.oamps.com.au OAMPS Insurance Brokers specialise in the development of leading edge insurance solutions for the hospitality industry. OAMPS researches market requirements, creates products and services to meet those requirements and sets about building its expertise and reputation in its chosen markets. One of OAMPS’ key strengths is our ability to provide you the full range of insurance-related services and products. Additional services include: ■ Risk management advice ■ Occupational Health & Safety advice ■ Financial planning and income protection ■ Workers compensation and workplace support ■ A monthly premium option to maintain your cash flow ■ Personal insurance for your home, contents and car.
Equal t. 1800 800 329 w. www.clubequal.com Over 85% less calories than sugar and ideal for customers to sweeten their tea or coffee. Offering this low calorie alternative communicates that you understand the needs of today’s consumers.
COFFEE BAGS Pty Ltd t. (07) 3382 7725 f. (07) 3382 7726 e. coffeebags@bigpond.com w. www.coffeebags.net.au COFFEE BAGS Pty Ltd – Australia’s best supplier of bags. Huge stock range of Stand Up Pouches 28 g - 3 kg, Side Gusset Bags 125 g -10 kg and Flat Pouches, with valves for the coffee industry and without valves for others. Also, “Earth Bags” – fully bio-degradable & compostable. We have an extensive colour range, including Natural Kraft paper bags and clear bags. We also stock Heat Sealers – both hand and foot operated models. Custom Printing – we can print your logo and artwork directly onto the bags. It’s simple, saves you time and money and improves your business image. We guarantee the lowest prices on an identical stocked bag plus FREE freight on orders over $100 within Australia.
DaVinci Gourmet
Contact: Brent Williams National Business Development Manager Australia & New Zealand t. (02) 9741 4510 m. 0417 496 227 DaVinci Gourmet’s quest is to make a difference in the café industry beverage range.They continue to create products to bring a unique palette of flavours to your usual café drinks, and with their complete line of flavourings you’ll be able to create masterfully flavourful possibilities. Their flavoured products are created to hold up under heat and mix evenly within the drink, making sure the consumer’s last sip tastes as great as the first. All of their classic and sugar free flavours are designed not to curdle milk, so that signature lattes are limited only by the barista’s imagination.
Sanremo Espresso Machines Sydney t. (02) 9420 2007 w. www.premierproducts.com.au Melbourne t. (03) 9486 1572 w. www.lygonimports.com.au Importer of traditional commercial coffee machines, grinders and coffee pod machines. Wide range of coffee and tea related accessories suitable for cafés, restaurants and tea houses. National Sales and Service coverage. Make an appointment to visit one of our showrooms.
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ONA Coffee Wholesale COFFEE SPECIALIST
3/68 Wollongong St Fyshwick ACT 2609 t.(02) 6162 3321 www.onacoffee.com.au
At ONA, we are passionate about coffee. We are dedicated to being specialists in every facet of coffee, from the green bean right through to the customer. In an industry that is constantly evolving, there are no boundaries. Every day we strive towards finding these limits and pushing them. Our wholesale has been concentrated around the ACT, QLD and NSW. Our dedication to quality ensures you receive the right equipment, service and training to produce fine coffee. In addition to this, if you’re just looking for something for home, everything you need is available in our online shop.
National Foods 737 Bourke St Docklands VIC 3004 Contact: Lance Brown t. (03) 9188 8000 f. (03) 9188 8001 e. lance.brown@natfoods.com.au w. www.natfoods.com.au National Foods is the largest dairy company in Australia, and the only one to operate and distribute in every state. Our market strength is led by the sixth biggest supermarket brand in the country - PURA MILK - which encompasses whole milk, light milk and café specific Pura Café. The PURA range are the products of choice for many groups and businesses within the coffee and café market.
Menumate e. sales@menumate.com w. www.menumate.com
Menumate provides specialist point of sale systems for the Australian café industry, but with a difference. Menumate works with the café owner to maximise the return on the Point of Sale purchase. Menumate’s promise is that a café working with Menumate will INCREASE SALES. Menumate can provide Point of Sale, Loyalty Rewards programs, Customer Debit Cards, Multi Site reporting, Stock Control, as well as Web Ordering and IPhone order modules. Menumate can work with the café’s coffee provider to grow the coffee sales. Also working with the café owners and managers on stock control and customer loyalty service. Increase sales with Menumate.
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suppliers
365cups.com Simone Eyles m. 0466 555 522 e. simone@365cups.com
Roband Australia
365cups.com is the independent link between consumer and café. Configure a menu that drives your very own mobile app. Customers place orders, when they arrive their order is ready. End to end demos available online on our website. Download our app 365cups FREE from the App store and check it out! Contact Simone Eyles for further information.
t. (02) 9971 1788 e: sales@roband.com.au w: www.roband.com.au
The Australian family-owned Roband Australia is a leading manufacturer and supplier of commercial foodservice equipment. Manufactured in Australia, Roband grill stations, pie warmers, milkshake mixers and open grills are just a few of the products designed and catered to café and coffee outlets. World-renowned Vita-Mix blenders, the ultimate machine for producing smoothies, blended coffee drinks, frozen juices, ice-cream drinks and thick-shakes are exclusively imported and distributed through Roband Australia.
Disavè t. (03) 9702 7733 f. (03) 9702 9933 w. www.expobaraustralia.com.au e. sales@expobaraustralia.com.au A family owned and operated business with over 50 years and three generations of experience with espresso machines, we have become an industry leader, setting the benchmark for quality, reliability, affordability and most of all, desirability. With our experience we have helped develop new equipment to meet and stay in front of the industry’s
Café Kidz
w: www.cafekidz.com.au e: cafekidzinfo@gmail.com t: 0405 441 789
Café Kidz Activity Packs are brilliantly designed to keep young children entertained when they visit a café or restaurant. Each colourful pack comes complete with 15 pages of colouring, activity and games sheets, colouring pencils, temporary tattoos, stickers to complete the picture and a novelty toy for fun. Café Kidz Activity Packs are attractively priced and sized to fit in a handbag. They are distributed in a display box of 36. Fresh pack themes are created regularly to keep your young patrons amused and are extensively trialled on young participants in the design stage, to ensure this product really meets their needs. Café Kidz supports the children’s charity, Bharatiya Samaj Seva Kendra (BSSK) What a great idea!
Proaster Overseas Marketing Manager, Ms Hana Jangtel t: +82 32 624 3410~3 f: +82 62 624 3414 e: throaster@gmail.com Taehwan Automaion Ind. is a manufacturer of quality coffee roasters. Along with the COFFEE ROASTER BRAND, PROASTER the Coffee Machine Division also includes coffee roasting related equipment such as vacuum conveyors, destoners, afterburners and silos, alongside a wide range of capacity models including sample roasters, shop roaster and industrial roasters that will provide you with a roasting line perfectly fit for your business. With in house research and development of products, Taehwan Automation Ind. are able to providing test products for customers in their showroom.
Premier Northpak 13-15 Edinburgh Rd Marrickville NSW 2204 t: 02 8596 8100 f: 02 8596 8177 info@premiernorthpak.com.au www.premiernorthpak.com.au Packaging is about the art of presentation. Our extensive range of over 3,800 lines includes cups, plates, cartons, boxes, trays, containers, bags and much more. We offer busy managers the benefit of using a ‘one-stop-shop’ ordering process. PremierNorthpak’s knowledge, delivery and service has helped make us the leaders in the disposable retail food packaging market and the preferred supplier to Australia’s leading cafés, restaurants, hotels, caterers, universities, hospitals and events companies.
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changing requirements.
Txt4Coffee t: Daniel Filmer 1300 301 946 e: Daniel@txt4coffee.com.au w: www.txt4coffee.com.au Australia’s First Free Coffee Ordering and Payment System TXT4Coffee is the easy way for your loyal customers to order and pay for their takeaway coffee and jump the queue! TXT4Coffee is a technology product developed to allow customers to order and pay by SMS, Web, or iPhone for their takeaway coffee. It is FREE for you and your customers. All you need is an iPod Touch, iPad or iPhone. Some of the features are: online menu, automatic loyalty rewards, payment security, and it fits perfectly with your café operation.
Sweethearts Cakes and Cookies t. 1300 557 946 f. (03) 9012 4133 e. mail@cakesandcookies.com.au w. www.cakesandcookies.com.au Pay your rent with the most popular and best selling cakes and cookies from Sweethearts Cakes and Cookies! Sweethearts Cakes and Cookies bring you the most popular and best selling 100% quality guaranteed cakes, cookies, slices, biscuits, muffins, cupcakes and desserts, supplying leading cafés, restaurants, caterers and foodservice distributors and anywhere a good coffee is being served!
Ducale t. 1300 DUCALE (382253) e: enquiries@ducale.com.au w. www.ducalecoffee.com.au
Ducale coffee is a 100% Australian owned company, founded by a family proud of its Italian heritage, experience and history in Australia’s gastronomic culture. Our professional team of roasters deliver a range of traditional espresso blends and boutique single origin varieties, sourced from the best growing regions, Rainforest Alliance, UTZ and direct trade origins. Ducale roasts all of its coffee in Melbourne, provides bespoke barista training and uses quality espresso equipment. Call us to book a session with one of our coffee consultants and discover the possibilities of Ducale!
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Big Harvest Wholesale 151 Elgin St. Carlton VIC 3053 t: (03) 9348 0066 f: (03) 9348 0306 e: info@bigharvest.com.au Big Harvest has been making and selling wholesome salads and savouries to customers from its Carlton store for many years. Now cafés and delis can order directly from us. Our wholesale range of fresh and tasty produce is now available. We have an extensive range of soups, salads and savouries, including our ‘best sellers’ from our store. We also include vegetarian, vegan and gluten free options on our wholesale menu. Please call us to talk about your catering needs.
Sandhurst Fine Foods PO BOX 211, Miranda NSW 2221 e: info@sandhurstfinefoods.com.au w. www.sandhurstfinefoods.com.au Toll Free: 1800 500 362 t: (02) 9522 4522 f: (02) 9522 4139
Sandhurst Fine Foods has been owned and operated by the Italian-Australian Lubrano family since 1988. The Lubranos are commited to producing only the very best foods. Sandhurst Fine Foods celebrates its 23rd year in the Antipasto market this year. Specialising in Italian and Mediterranean products, our current range encompasses foods manufactured and imported for both the foodservice and retail markets. Our products are prepared like we make them at home and are as diverse as antipasto, olives, garnishes, spreads and pastes, continental goods, oils and vinegars and Mutti products. It’s so easy to make your family the very best Italian dishes – the secret is Sandhurst! Easy. Delicious. Sandhurst!
Clorox
w. www.cloroxcommercial.com.au
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Pullman Espresso Accessories w: coffeetamper.com.au e: enquiries@coffeetamper.com.au Pullman Espresso Accessories manufactures Australia’s premier artisan coffee tamper. We’re passionate about providing the right tools for amateur and professional baristas who demand the best! Hand-made to your specification, Pullman Tampers are highly acclaimed for their extreme comfort, stunning range of colours and high level of finish. We offer custom-sized tampers to ensure your tamper fits your filter basket perfectly, eliminating peripheral channelling and producing richer shots. Add custom engraving for a personal touch, a premium grade metal base or a leather or wooden handle. Finally, every Pullman Tamper is 100% Australian made!
Prodotti D’Italia (Australia) Pty Ltd Contact: Ken Busfield t. 0011 64 9 276 7140 f. 0011 64 9 276 7141 w. www.faccafecups.com.au e. cups@pdi.co.nz Prodotti d’Italia (Australia) Pty Ltd holds the sole agency for ACF coffee cups within Australia. Our sister company in New Zealand has been trading in ACF coffee cups since 1990, and has built up the market share of the brand to the point where ACF is recognised as setting the industry standard for high quality coffee cups there. We began importing ACF cups into Australia three years ago and have been focused on building a network of Authorised Distributors so that the cups can reach all sectors and regions of the Australian market. To date we have appointed five Authorised Distributors, and we see a need for a further five or so such Distributors to give good coverage of the Australian market.
Swiss Water® Decaffeinated Coffee Co. Inc.
Clorox Commercial markets variants of leading consumer branded products including CHUX, GLAD, OSO and Handy Andy. These products are designed and packed for convenience, speed, quality, reliability and value in tough working environments like cafes, restaurants, pubs and clubs where efficiency, cleanliness, hygiene and safety are so essential to productivity and reputation. Clorox Commercial products are sold in commercial packs and quantities exclusively through Clorox Australia and Clorox New Zealand’s distribution network. For further information: www.cloroxcommercial.com.au
Latorre & Dutch Coffee Traders Pty Ltd W501 / 599 Pacific Hwy St Leonards NSW 2065 m. 0430 817 064 e. info@latorredutchcoffee.com w. www.latorredutchcoffee.com We focus our efforts in supplying the Australian market with specialty single origin green coffee beans; single farm or estate, micro lot, and gourmet coffees. All our products are bought directly from co-ops and small farms, additionally working with them and there communities by sending volunteers, doing social works and improving life to these remote areas around the globe. Our aim is to guarantee excellent customer service and a constant supply of high quality products.
Coffee Roasters Australia 1/38 Kendor St, Arundel QLD 4214 m. 0413 611 296 or t. (07) 5529 0888 f. (07) 5529 0777 e. sales@coffeeroasters.com.au w. www.coffeeroasters.com.au Coffee Roasters Australia is one of Australia’s most established roasting equipment suppliers. We pride ourselves on our professionalism and after market service. We are exclusive agents in Australia for Has Garanti roasting equipment and DIP Industrial Grinders. We are also the QLD distributor for Expobar coffee machines, grinders and accessories. Our extensive range of brands include: Has Garanti Coffee Roasters, Coffee-Tech Coffee Roasters, Expobar Coffee Machines, Coffee Queen Brewing Equipment; DIP, Macap, Fiorenzato, Cunil, Iberital and Fiamma Grinders. Whether it be home based, the coffee shop or a commercial setup, we can assist you.
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e. trading@hab.com.au w. www.swisswater.com The SWISS WATER® Process is a 100% chemical free coffee decaffeination process that results in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Conversely, the SWISS WATER® Process uses only water when removing caffeine, producing water processed decaf coffee.
Cheeki t: (02) 9939 1900 e: sales@cheeki.net.au w: www.cheeki.net.au
Australia’s leading brand of Stainless Steel Water Bottles, have turned their attention to our harmful dependence on disposable coffee cups. Disposable coffee cups are coated with a plastic resin, meaning they cannot be recycled. We are proud to present a wide range of sustainable BPA Free products that are manufactured from Premium 304 Food Grade Stainless Steel. We encourage users of Cheeki products to refill and reuse, assuring that you will save time and money, whilst reducing landfill and ocean waste. Join us, and help ditch the plastic!
Dolce Crema m: 0408 466 887 e: admin@dolcecrema.com.au w: www.dolcecrema.com.au Dolce Crema have a passion for the traditional and new innovative products Italy has to offer. There are products that Australia has not yet experienced and Dolce Crema is now bringing them to you. Dolce Crema is focused on introducing quality products which inspire new interests and tastes for the customer. Our “Crema Caffe” is luxurious and creamy, tempting the most sophisticated of coffee drinkers. Stay tuned for new arrivals of Italian delights.
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4.
B Y C H R I S S H O RT
bad Don’t blame the Barista he causes of bitter coffee are well known in the café business – the most
So, what would happen if a machine wasn’t cleaned regularly?
common reasons being: over-extrac-
Coffee oils and residues start to build up on
tion; grinder calibration; not enough
the shower screen, partially or fully blocking the
coffee in the basket, leading to under
holes and leaving less area for water to evenly
where no water can pass through, and you are unable to make an espresso at all. The only solution here is to call a service technician. How often should you clean your machine? An espresso machine that is cleaned daily with
extraction; and water temperature. If your barista
pass through to the coffee grounds. The water
an espresso cleaning powder or tablet will give
has these four things in check, then the focus
will find the path of least resistance and so will
you the best chance of achieving the sweetest,
needs to shift to the coffee machine.
be concentrated through one area of the shower
well-balanced espresso possible … and it will
screen, and in turn one area of the coffee in the
also minimise service technician call out fees.
There is one other, not so well known, key source of bitterness in coffee. All traditional
basket, causing over-extraction of those particu-
3-way valve espresso machines produce espresso
lar coffee grounds.
using the same technology. Water is pumped
Even the most talented barista would not be
More Information
in, it passes through the solenoid valve, down
able to pour a quality, well-rounded coffee from
For the best advice on cleaning your machine,
through the shower screen and into the cup. It’s
an espresso machine with a partially blocked
contact Cafetto.
during this process that coffee oils and residues
shower screen.
build up on the shower screen and in the water
And what about if you never cleaned it?
delivery channel.
Your shower screen can become fully blocked,
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1300 364 440
enquiry@cafetto.com
www.cafetto.com
16/7/11 9:00:36 PM
Did you know that cleaning your machine actually makes your coffee taste better?
Become a fan on facebook and join the campaign thatâ&#x20AC;&#x2122;s helping people everywhere achieve clean, pure espresso.
join the Ă&#x;ght on facebook! www.facebook.com/CafettoGlobal
world class coffee machine cleaning products keeping every type of machine clean!
Ph. 1300 364 440 enquiry@cafetto.com www.cafetto.com
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