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G O L D E N B E A N 2 0 1 1 // N E W LO C AT I O N V I E T N A M // T H E KOTO P R OJ E C T

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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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.

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// 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

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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

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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

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and colours with the option to customise, this product is a great way to

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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

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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

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preferred sweetener. Available in single

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

22-23.indd 23

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

34-35***.indd 34

16/7/11 8:07:01 PM

34-35***.indd 35

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

38-39**.indd 38

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

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16/7/11 8:11:50 PM

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

46-47**.indd 46

16/7/11 8:14:11 PM

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16/7/11 8:14:20 PM

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

48-49***.indd 48

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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16/7/11 8:15:16 PM

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-

50-51***.indd 50

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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17/7/11 12:16:26 PM

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

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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!

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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

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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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76-77***.indd 77

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

|

Melbourne

|

Adelaide

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Perth

|

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

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architecture are remarkable for their detail and

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via drawing. In 2003, David was awarded the

Room provides outstanding training on

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NSW Board of Architects Registered Architect

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Drawing Paris.

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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

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Architecture Foundation programme.

practise all count towards a great learning

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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

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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.

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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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S U P P L I E R S G UI D E

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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S U P P L I E R S G UI D E

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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