Cafe Culture issue 27

+ the magazine for the café industry

Cafe

AU $6.95

culture.

ISSUE 27

GOLDEN BEAN 2011 // OFFICIAL PROGRAM FOOD FOR THOUGHT // BAKE YOUR OWN COFFEE CHEMISTRY // COFFEE SCIENCE

EAMON

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3.

Contents.

30.

CAFE CULTURE

26.

46.

Your guide to the latest roasting news, interviews and advice ...

32.

consistency.

One of the biggest frustrations I hear from roasters, distributors, retailers and end consumers is: “Why does my coffee taste different”?

For the latest Cafe Culture news, check out our brand new website for news, reviews, videos and much more:

www.cafeculture.com Italy! Its very name conjures endless images, many of which reflect a culture obsessed with cuisine and coffee.

Regulars.

7.

about.

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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Louise Turner reports in on her super Swedish coffee experience in Stockholm.

News from Above

42. Coffee Chemistry

News from above with Phillip Di Bella.

With Joseph A. Rivera.

8. Cultured Products

88. Café People

New products and industry innovations.

Meet Sasha McGinley.

14. Cultured Gossip

98.

Get the latest news for café owners and the café industry.

We check out some of the best cafés from around the country.

37. CSR Sugar Golden Bean

107.

The official program guide.

Barista training with the experts.

Hot Café Reviews Training Schools

8/11/11 4:13:42 PM

4. BY JUSTEEN SINGLE Editor Café Culture Magazine

CAFE BIZ EXPO 2011

Win the Expobar Office Control Espresso Machine Café Biz and Disavè are giving you the chance to win the fantastic espresso machine valued at over $2,000. All you need to do is go to www.cafeculture.com and register and then attend the event. Note: you must attend the event to be eligible to win this prize.

For more information on the Expobar Office Control, contact Disavè: t: (03) 9702 7733 or www.disave.com.au

editor’s Welcome to our new look Café Culture issue 27!

W

ell, summer is here – and Christmas is just around the corner. Welcome to Café Culture issue 27, our last for 2011. It’s time to think about cooling things down with your café and coffee menus. Why not do this with the latest addition to the specialty coffee collection, cold drip coffee poured over ice. The guys at Ona Coffee show you exactly how this is done on page 54. It’s simple and flavoursome and the equipment draws the customers’ interest, with glass funnels and beakers stacked up, straight out of a science lab.

This issue we have dedicated our cover to Eamon Sullivan. It’s been a busy year for the 5 times world record breaking Olympian. In 2011, Cleo magazine announced Eamon as their Bachelor of the Year, he took out first place in Celebrity MasterChef, opened a café in Perth and released his own cookbook. In amongst this, he has been in the pool a bit too. He’s hot property, and during my research I wanted to FB all of my friends and say, “Guess who I’m talking to!”

While competing at an elite level, Eamon learnt to cook. It was the easiest way to keep fit and healthy, and it wasn’t long before he realised he loved cooking, opened a café and wrote a book. We’ve asked Eamon a bit about life and his passion for cooking on page 12.

Next year, however, Eamon is headed for the London Olympics, where we wish him as much luck in the pool as he has had, of late, out of it.

Carbon Tax! Whether you are for or against it

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(and it’s likely most are against it, simply because it’s referenced with that nasty word ‘tax’), it looks fairly certain that it will affect all of us, as the activities on which this tax must be levied to reduce emissions (such as emissions from coalfired power generation) are linked to goods and services that we the consumers simply will not do without (such as electricity).

There is always something the government, nature or just life will throw at us that makes things feel that little bit harder. Let’s inject some optimism into our industry. Be inspired by people like Eamon Sullivan, the plethora of cooking shows like MasterChef, high profile chefs opening restaurants, baristas becoming roasters and café roasteries dotting the country.

Take a look at Will Priestley’s interview on page 22 – another success story! The industry is moving forward, because these people see the cup as half full (not half empty)! They’re smart, they’ve done the numbers, and then they’ve followed their passion.

We can say that Australia is basically a consumer-based society with an inclination to spend, rather than save. We’re offering goods and services, so if we do it well, with positivity and passion, we will succeed – regardless of the barriers that are thrown in our path.

And don’t forget to add us on both Twitter and Facebook. Just

contacts.

Editor - Justeen Single justeen@cafeculture.com 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@cafeculture.com Phone: (02) 6583 7163 Mobile: 0410 504 059

Accounts - Kristine Edwards kristine@cafeculture.com Copy Editor - Jo Atkins RnRmedia@bigpond.com

Art Director - Jay Beaumont jaybeaumont@gmail.com

Graphic Designer - Joey Dable joey@cafeculture.com Photography Credits Louise Turner Shayne McCristal Phone: 0437 860 148 Email: alteredlight@bigpond.com

Media Releases to justeen@cafeculture.com 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.

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6.

WITH SEAN EDWARDS

PUBLISHER’S

I picked up the suit from the dry cleaners, as I was preparing for the wedding of the year. Coffee industry friends and owners of Axil Coffee, David Makin and Zoe Delany, were about to be married!

I

t was good timing by the couple, with the dates for the wedding in Melbourne coinciding with the Victorian Spring Racing Carnival – including the Melbourne Cup. Dave and Zoe have been great mentors for Australian baristas, and they make a great team in business and as a couple. We wish them all the best for their future union.

I recently had the opportunity to travel to our most northerly city, Darwin, en route to Vietnam on a working break. Darwin café owners welcomed me with open arms, showing me their unique coffee presentation skills and giving me an insight into their growing industry. Darwin is known for its extreme temperatures and humidity, but what I found was the perfect climate for outside dining.

I do recommend a visit to our top end city for its unique hospitality scene and great tropical produce.

This year’s Fine Foods in Sydney highlighted a new partnership for Café Culture, with the Australian Culinary Federation. It was a great success for all involved, with the line up of new barista and artistic culinary competitions. Fine Foods funnelled in record punters, and all the baristas involved had plenty of crowd support for their performances.

The Equal Barista Cup Apprentice Class was a great new initiative to get some new blood into the competition space. There are many young baristas who want to compete but get overwhelmed by state level and nationally endorsed events, so this competition was a good way of entering the educational arena of competition.

Other travels this month took our team to Wagga Wagga for the regional FIA show. Café Culture got behind the first of a series of regional food events, offering café workers a chance to compete in a local barista competition.

The event also showcased a large line up of

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exhibitors from national food service suppliers and manufacturers. Tasting some fabulous new products was the order of the day, and local hospitality businesses were able to source new products for their menu boards. We’re looking forward to the next FIA showcase in Coffs Harbour, followed by the big one at Café Biz – March 2012 in Sydney.

My son Charlie and I had the opportunity to be technical judges at this year’s Vietnam Barista Championships through an invitation from the organisers, Singapore Exhibition Services. The competition was well supported by skilled baristas from all over Vietnam, including the representatives from KOTO, who did extremely well in their first competition. Being part of the growing espresso culture in South East Asia has been very exciting, and it’s nice to see the push for specialty coffee in traditional tea drinking markets.

I look forward to continuing our support for the charity group KOTO, providing hospitality training for disadvantaged street youth throughout Vietnam. KOTO has just open their new training restaurant in Ho Chi Minh City, showcasing the new skills of successful trainees.

We are a very lucky country when it comes to hospitality innovation. The point of difference has been the saving grace for many café businesses around the country, as the world slipped into financial disrepair. The fusion of different nationalities on one plate has been common practice for a number of years now, and I enjoy seeing café owners who are not scared to play around with new products and cooking styles. The café menu has no real rules in its presentation style, as long as the quality is high and the serving is wholesome and profitable.

My favourite café food at the moment is pork sliders, and I have seen some interesting creations in my travels of late. The best so far

was at the tapas bar, Bodega in Surry Hills, the original creative restaurant from the cool kids from Sydney’s new Porteno – also a must visit creative hot spot concept. Please send your latest pork slider recipe along with a picture, and we will feature it in the next issue.

We have all seen espresso bars around the country experimenting with different brew methods, and it is now time to see businesses push other beverage products to the maximum experimental levels. Coming in to summer, I love blended ice drinks, and I would like to see some innovation in this market, with more adult styled drinks from creative café workers.

We have such a great variety of fresh fruits in this country, and it will help our farmers immensely if we use some of these easily obtainable fruits on our beverage menus. I hate hearing stories about our farmers dumping fruit, because the overseas marketplace have changed their eating habits or don’t like the size or colour of our pickings. Mocktails are in, so start being inventive and get the old bar shaker out and help use up our excess fruits.

Congratulations to my team at Café Culture for our gr eat new workabl e webs ite: www.cafeculture.com. The site is easy to navigate and has lots of info for the user. The magazine can now be viewed via our online flip book if you have misplaced your copy. Please take a look and experiment with the social media links and new product pages.

I’d better sign off and get back to work; we’re getting excited about the CSR Golden Bean – which is only a few weeks away on the Queensland Sunshine Coast. Lots of entries are flooding in. We look forward to awarding our specialty roasters and finding our top coffee roasting business for 2011/12.

9/11/11 9:12:40 AM

BY PHILLIP DI BELLA

NEWS FROM

Each year 1.5 billion cups are disposed of in Australia and NZ. Thatâ&#x20AC;&#x2122;s an awful lot of cups that are used only once and then most likely end up in landfill. BioCups are different compared to regular coffee cups - they are certified carbon neutral, the paper is sourced from managed plantations and the waterproof lining is made from plants. The most sustainable way to enjoy a coffee is not to use disposable cups, however if you HAVE to use a paper cup make sure it is a BioCup.

(PPE SFBTPOT UP DIBOHF With building economic pressures, these days people are much more discerning about where they spend their money.

Great news for bank balances ... bad news for retailers.

W

ith a lot of people scaling back their lifestyles and spending less on dining out, we need to start thinking: when a customer does walk into your cafĂŠ, what are they really buying from you?

Often the intangible services are just as valuable to your customer as their actual purchase. Letâ&#x20AC;&#x2122;s focus on one of the most talked about and important intangible services: customer service.

Youâ&#x20AC;&#x2122;ve probably read a million articles trying to define the â&#x20AC;&#x2DC;rulesâ&#x20AC;&#x2122; of great customer service. This article is about how you can create an environment where customer service thrives.

Your customer service should be defined by circumstance, not by rules. Find a way to relate to your customer, rather than having â&#x20AC;&#x2DC;standardâ&#x20AC;&#x2122; responses to situations. The customer is not just a transaction; they are your guest.

If you must say no to a customer, make a suggestion of what you can do instead.

Exceeding expectations means doing the unexpected. Customer service is not just about delivering what you say you would and fixing mistakes; great customer service is that next step â&#x20AC;&#x201C; surprising and delighting the customer.

Customers are happy when they get what they expect, but theyâ&#x20AC;&#x2122;re

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won over when they get even more than what they expect.

Be interesting: customers regard employees as a product, and they expect the same level of quality from them as the goods they are delivering. Demonstrate an interest in customersâ&#x20AC;&#x2122; opinions and feedback, relate to and engage with them in a genuine way.

Add depth to the customer experience by sharing your passion and knowledge for your job/product with them. Encourage their interest in your product and take the time to really listen and answer their questions.

And most important of all: be modest, be honest, and donâ&#x20AC;&#x2122;t make promises you canâ&#x20AC;&#x2122;t deliver. When you go above and beyond for a customer, donâ&#x20AC;&#x2122;t call attention to it â&#x20AC;&#x201C; the action will call attention to itself.

Customers are often lost due to the impression that their business isnâ&#x20AC;&#x2122;t important. Todayâ&#x20AC;&#x2122;s customers long to be heard, understood and valued by the businesses they frequent â&#x20AC;&#x201C; show them you care!

Customer service should be a natural extension of the customer experience. It should not feel contrived or regulated, but should be something you and your staff are passionate about without incentive or instruction.

Thatâ&#x20AC;&#x2122;s why our industry is called â&#x20AC;&#x2DC;hospitalityâ&#x20AC;&#x2122;.

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For pricing, orders & our full range of products visit our online store www.BioPak.com.au or give us a call

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8.

PRODUCTS. earth bags COFFEE BAGS Pty Ltd – Australia’s best supplier of bags – now has a complete new range of environmentally friendly paper bags, called EARTH BAGS. The brown Earth Bags are made from recycled paper, are biodegradable, compostable and heat sealable. The food grade liner is a corn based 100% natural bio film that is also a renewable resource.

Earth Bags come in either brown or white kraft paper. They are available with or without tin ties, and windows are optional. Earth Bags have been priced at the same price as non recycled and non biodegradable bags – so why wouldn’t you save the planet, one bag at a time, for the same price?

Environmentally friendly, paper GIFT BAGS in a multitude of bright colours are also available in small (#1) and large (#3) sizes.

For further information, t. (07) 3382 7725 or m. 0416 927 725, or e. earthbags@bigpond.com

ROBATHERM HOT WATER URNS

The Ultimate spice Experience Herbie’s Spice Dust is the perfect top-

Roband Australia has consolidated its

ping for cappuccinos, hot chocolate,

range of urns, which will now comprise

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both fixed temperature and variable

from the New World and the Old.

temperature models under the Robatherm

Containing cocoa, sugar, strawberry,

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Available in 10, 20, 30 litre approx. capac-

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Double skin stainless steel construction ensures energy efficient operation and that the urn is safe to touch on the external walls.

the blends and spice mixes made at Herbie’s Spices contain no fillers, starches, MSG, free-flow agents or additives of any kind. Using their vast knowledge and experience for your benefit, Herbie’s has the widest possible range of top quality dried herbs, spices and blends to meet your every

High-grade 304 stainless steel lining.

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Sight-glass for water level, with gradua-

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tions indicating cup capacity.

Sturdy solid brass non-drip tap prevents scalding from water drips. Twist lock lid with steam vent.

For more info, t. (02) 9971 1788. e. sales@roband.com.au, w. www.roband.com.au

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IBERITAL L’ANNA FOREVER Constructed entirely from quality components, the L’ANNA FOREVER is a high performing, traditional espresso machine.

This robust and affordable machine, hand built in Spain by IBERITAL, has all the features you require for a quality and consistent espresso!

Recommended Retail Price: $4,537.50.

Key features: four programmable volumetric doses per group, built in motor and pump, automatic boiler refill, pump and steam pressure gauge, 2 steam outlets, anti-splash hot water outlet, 15 amp power requirement and 14 litre copper boiler.

For more information, contact Disavè on t. (03) 9702 7733 e. sales@disave.com.au w. www.disave.com.au

8/11/11 10:37:10 AM

CULTURED PRODUCTS 9.

YQME! The YQme wireless unit will provide your

Ingham’s newest Addition

Smart Menus is the simple way to update your

business with a simple to install, simple to

Ingham Foodservice has launched its newest

menu with new pricing, seasonal dishes, and of

use, online ordering system. Customers place

addition to the range – Breast Bistro Schnitzel.

course, order additional menus.

their orders via the internet or from a mobile

Weighing a hearty 190 g, providing you with great

Smart Menus is a simple and cost effective way

phone app. You then get a print out of their

plate coverage, consistent portion sizes and an

for Australian hospitality businesses to manage

order via the YQme unit, ready to place in

irresistible flavour that can’t be beaten! Perfect

every aspect of their menus. While other web-

your orders rail, with no phones or fiddly

on a focaccia, roll or sandwich or as a component

sites provide only template downloads, Smart

confirmation systems to manage.

of a centre plate meal with chips and salad, your

Menus provides a total service that includes

The YQme connects either to your existing

customers will definitely be coming back for more.

professional design and printing and delivery

website or to your fully branded menu plat-

Be sure to contact your local distributor today!

anywhere in Australia within three business

form on the YQme website, and all you need

days.

your end is a power point!

Hospitality businesses large and small can now

For café owners, YQme is a great way to

benefit from the simplicity and cost-effectiveness

manage orders and plan for busier times, as

of the Smart Menus service.

well as building up loyalty amongst custom-

For more information contact:

ers.

Richard Collins t. (03) 8060 1708

For more information, please contact Stephen

w. www.smartmenus.com.au

Teudt m. 0411 262 121

Smart menus

Friis Coffee vault The Friis Coffee Vault is the world’s first coffee storage canister that preserves the rich, full flavour of coffee. Until

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now, there has not been a coffee storage canister that

GRAN’S FUDGE

eliminates each of the four causes of flavour loss in whole

Gran’s Fudge is Australia’s leading fudge and coco-

bean and ground coffee: CO2 gases, moisture, light and

nut ice manufacturer. Fudge and coffee make the

air. The Friis Coffee Vault releases trapped carbon dioxide

perfect combination and are ideal for any coffee

gases and blocks out moisture, light and air that destroy the

shop around Australia. Our bulk 2.3 kg slabs are

flavour of coffee. It is recommended the Friis Freshness Valve

pre cut to 100 pieces (put on a piece when selling a

in the Coffee Vault canister be replaced every 2 months.

coffee). We also have our counter 40 g packs that

Consumers will receive a one-year supply of Freshness Valves

are a great point of sale treat for take away coffee

free with every purchase. The Friis Coffee Vault would make

customers.

the ideal Christmas gift, at a retail price of $39.95.

For more information, please contact

For more information, please contact Friis Coffee Australia

Rodney Sudmalis.

on m. 0412 211 965 w. www.friiscoffee.com.au

e. rodney@grans.com.au or t. (02) 4423 2648

9/11/11 9:14:07 AM

10.

PRODUCTS. Bohemio Café Tables

and Stools

Introducing a new and refreshing handcrafted café table top made from sustainable plantation solid timber with a rich, earthy finish. Ideal for the business operator seeking a warm, natural ambience for their customers. Currently available in two sizes: 70 cm x 70 cm and 110 cm x 70 cm. Available in two colours: chocolate (dark) and honey (light) with strong, solid matching stools also in the same earthy finish and in both colours.

Bohemio Furniture can ship these products Australia wide. Contact us

Improve Espresso Quality with VST Filter Baskets

e: info@bohemio.com.au or t: (03) 9416 3363.

Looking to improve your espresso quality?

These new VST filter baskets may be the answer! Where most baskets have as many as 200 slightly different hole sizes in one basket, VST baskets offer just a 3 to 5

DIGITAL MENU BOARDS There are many benefits of implementing digital menus boards; the main one is the ability to influence customers at point of sale. Typical hard

hole size spread for almost every exit hole

benefits are print cost savings and new revenues

in the filter! This uniformity leads to bet-

from combos or timed promotions. Soft ben-

ter, more even extraction possibilities, as

efits, like fewer walkways and longer dwell times

well as shot-to-shot and group-to-group

can also be crucial to the health of the bottom

consistency (so no more adjusting the

line. Targeted promotions with vivid graphics can

grinder to suit each group/basket!).

influence spend on higher profit items. Updates

Available in 7 g, 15 g, 18 g and 22 g

of offers across all sites or swapping of themes

sizes (including ridgeless versions of some

from food to bar can be flexible and instant.

sizes), experience for yourself the results

Vectron offers hospitality hardened screens and

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SCAN TAG TO FIND OUT MORE

9/11/11 9:19:21 AM

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9/11/11 9:19:34 AM

12. INTERVIEW BY JUSTEEN SINGLE

EAMON

It’s been a busy year for the 5 times world record breaking Olympian. In 2011, Cleo magazine announced Eamon as their Bachelor of the Year, he took out first place in Celebrity MasterChef, opened a café in Perth and released his own cookbook. In amongst this, he has been in the pool a bit too. He’s hot property! Café Culture caught up with Eamon for a quick chat about life and his new café, Louis Baxters.

W

e hear that the café is owned and operated by Eamon Sullivan and Laki Baker.

You’re an Olympic swimmer, so I guess the café is not your ‘day job’?

No, it is definitely not my day job! I am spending my days in Sydney training for London next year. However, it is something that I am planning on spending a lot of time in, once I have finished my swimming career.

Because I am still based in Sydney, so far I have only spent a few days working there, but I’ve created the food menu.

Business partner Laki Baker is a freelance TV Producer. Is Laki a ‘foodie’ ... and how did you strike up the relationship?

I met Laki on the set of Celebrity MasterChef; she was my Producer on the show. So we spent quite a lot of hours chatting and time wasting in between filming and realised we both had a lot in common.

We were both born in Perth, we both wanted French Bulldogs, and we both wanted to open a café in Perth. After filming was finished, she was in my area quite a bit for work, so we caught up every now and then for a coffee and a chat.

When Laki mentioned she was moving back to

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Perth, we thought, “Why not do a joint venture!”

French Bulldogs: Louis Pierre Baker and Baxter Sullivan. Was this a coincidence? Did you already both have French Bulldogs when you met?

No we didn’t, but we both wanted them. I had been looking for a breeder for quite a while, then the next time I caught up with Laki, I met Louis Pierre and demanded to know where she got him from! So we both ended up having French Bulldogs from the same breeder, and that’s where the café’s name came from.

How easy was the process of finding a location, designing and building the café?

The easiest part was the concept for us; we both knew exactly what we wanted. Within a week of having the idea to open Louis Baxters, we had locked in the location (found it within 30 minutes of having the idea), 90% of our suppliers and knew exactly what interior we wanted! It was the actual fit out and Council approvals that took time and a lot of effort! But we are so happy with the result; it looks better than we expected.

What is the style of the café – aesthetics and food philosophy?

The café has a converted warehouse feel to it.

We basically wanted a raw/industrial look with

some features that pop off the blank canvas. We tore down the ceiling to expose all the water pipes and electrical cables running through; we have polished concrete floors and a rust treated wall that looks like the pipes coming out of the wall have been leaking.

Our food philosophy is pretty simple: fresh, local and quality products all made on site every day – from 12 hour slow cooked pork belly sliders with crackling, to 6 hour slow roasted lamb sandwich with caramelised onion and chimichurri. We wanted to bring something a bit different than your normal sandwich to the table, and we think the extra effort and cooking times are worth it!

What’s on the menu at the moment? Do you change your menu seasonally?

At the moment we have a breakfast and lunch menu. Breakfast muffins change every day, but include chocolate balsamic and raspberry and fig and salted caramel. Hot items: such as Quinoa Porridge, 60 minute soft boiled egg and Spanish baked eggs with chorizo.

For lunch we do: 12 hour pork belly slider with apple and fennel slaw and crackling; 6 hour slow roasted lamb sandwich with chimichurri and caramalised onion; and slow poached chicken with goats curd, avocado and salad. We have only

9/11/11 9:21:33 AM

been open a few weeks, but there will be a few items that change seasonally.

Tell us a little about how you became so interested in cooking. Was it that you were always hungry after so much swimming? How did you get so good at it? Are you a qualified chef, or did swimming take over?

I was quite a fussy eater growing up, but when I went to high school I got so hungry because of training so much, I started doing home economics so I could eat more! From there, I started trying different things I refused at home, and my love grew from there. I started taking recipes home to cook for the family and reading a lot of cook books and watching cooking shows. I am not a qualified chef at all, I am definitely an amateur home cook, who loves experimenting and learning new things.

How did the MasterChef guys find you? How did you fit the show in around your busy schedule?

It was during a down period of training for me, so I was a bit flexible, luckily. The filming only took about 2 weeks, and I was able to fit in some training around those filming times.

They put out an application form to a lot of management groups around town, and I was lucky enough to get through that process and they chose me to compete on the show.

How did you know about Campos Coffee, and why did you choose this coffee roaster for your café?

Having lived in Sydney for 3 years now, I have café hopped my way around pretty much every

12-13**.indd 13

suburb. After having Campos at numerous cafés and hearing about people loving their coffee in Brisbane too, I knew if would be a good idea to take a new brand over to Perth.

But since spending time with Will and Raf from Campos, I have realised it is not a fluke that they make coffee; they devote their lives to making a superior product and not cutting corners on any aspect.

And that is the sort of attitude I have put towards my swimming for over 10 years, so I know that with Campos behind our café, we will have great support to deliver a good product.

Coffee – caffeine: do you drink much coffee, or do you need to be careful due to testing?

Caffeine has been on and off the drug testing lists – and right now is 100% legal. I really enjoy a good coffee, but I definitely don’t rely on it to get me up in the morning.

Earlier this year you trained in San Louis Potosi in Mexico. You mentioned you were surprised by the food, as it was not what you

expected. Did you have time to explore the local cuisine and take some of that knowledge back into your café?

Yeah, I guess I never realised how westernised the Mexican food is here in Australia. What we called burritos and tacos were completely different over there. They don’t use the crispy corn shells for tacos over there; they are all fresh mini tortillas with cheaper cuts of slow braised pork or beef. I was inspired by the flavours and ways of presenting their food, but I don’t think it fits in to Louis Baxters’ vibe – unless you went for a Mexican stlye café!

You travel a lot. Do you take this opportunity to explore the local cuisine and get some ideas for your café?

Definitely. I travel up to 5 - 6 months a year.

And more so these days, find myself checking out new and different ways to have coffee and different types of food being produced in different countries. For me it’s all about providing something out of the ordinary and something you haven’t tried before.

What is your favourite cuisine or favourite dish/recipe?

I don’t think I have a favourite anything with food; I go through phases of different cravings.

But anything with protein is something I could never give up. Slow roasted meats in winter, or Brazilian BBQs in summer.

What is your style of coffee?

I chop and change in between latte, short black and ristrettos.

Which chef/s inspire you?

Heston Blumenthal is probably my favourite chef at the moment; the theatre and the sense of fun he brings to his food is something I try to emulate. But over the years I grew up watching the two fat ladies, Floyd, and Jamie Oliver – all great chefs.

What does the future hold – post London 2012?

Not too sure as yet; I don’t like to predict the future. But I can smell coffee and taste pork belly for sure!

9/11/11 9:22:31 AM

14.

Barista’s Iced Coffee How’s this for a very cool idea for summer! The guys at Bean Drinking are bottling their own brew, calling it a rich and decadent concoction of their finest specialty coffee – expertly blended by their own baristas.

Each batch of iced coffee is pulled, blended and bottled by each barista for individuality. The origin is selected by the barista, based on their own personal choice of the single origin or blend they are currently enjoying best on the cupping table (our ‘barista's choice’)...

The roast date of the coffee, shot extraction date, and barista’s name is hand written on the label. Each bottle is therefore unique and is bottled 'by hand and with love' for customers to enjoy. No two are ever going to be the same, and therefore this is a truly boutique beverage.

In this picture, the origins selected by the baristas were Carmo (Fazenda do Sertão) Brazil and JavaNica (grown by Ewrin Mierisch at Finca Limoncillo) in Nicaragua. Coffee was roasted by Bean Drinking, and green was supplied by SILO COFFEE in Melbourne.

Bean Drinking is located in Ernest Place, Crows Nest, Sydney.

AMANTI’S eBar Arrives

DISAVE'S NEW FACTORY What better way to top off a successful, stressful and busy 12 months for Disavè Espresso Equipment Suppliers than moving locations!

After many weeks working 16+ hour days, Dean, Paul and the team at Disavè have finally moved into their spacious new factory and showroom, conveniently located in Dandenong South.

“We are very excited to finally be in our new premises. This new space has allowed us to be able to stock a greater range of equipment and spare parts. We have also been able to incorporate an equipment training room, espresso bar and most importantly, a much larger showroom to showcase all of our fantastic products!”

You can visit Disavè Espresso Equipment Suppliers at: 52 Gaine Road, Dandenong South, VIC. t: (03) 9702 7733 w: www.disave.com.au

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joey.indd 14

After 20 years of providing free of cost* espresso equipment, AMANTI is now offering their revolutionary AMANTI Espresso Bar (eBar) free of cost. The eBar is a state of the art modular café designed to recreate the authentic Italian espresso experience. Beautifully crafted, the eBar is a fully functional modular café and a true masterpiece of Italian design.

Environmentally friendly, it has a tiny carbon footprint, ensuring optimum efficiency and a stunning presence.

Best of all, AMANTI is offering the eBar to qualified applicants free of cost through its equipment program.

This comes as no surprise, considering their reputation for offering gen-

erous free of cost style equipment programs throughout Australia. The buzz surrounding the eBar has been enormous. Utilising AMANTI’s exclusive range of espresso equipment, famous range of Super-Gourmet coffee blends and their unique range of merchandising, there’s no doubt that this is a great concept for Australian baristas and cafés.

To learn more and see if you qualify for an AMANTI eBar, you can contact one of their customer service specialists on FREEcall 1-800-COFFEE, or send an email to info@GostonAVend.org *Conditions apply.

9/11/11 9:24:44 AM

CULTURED GOSSIP 15.

In memory of Neal.

Neal Robinson, aged 62, passed away recently following a courageous fight against cancer.

Neal worked for over 25 years at Bunn-OMatic Corporation, beginning in 1986 as a District Sales Manager for the Southeastern United States. He was promoted to Regional Sales Manager, then Regional Vice President for the Southeastern United States. In 1993 he served as Senior Vice President, US Sales & Customer Support. During 1999 he moved to the position of Senior Vice President, International Sales and most recently, he served as Senior Vice President, Global Projects.

Australian Named World’s Best Sandwich Designer Matt Wilkinson, co-owner of Pope Joan in Melbourne, is the undisputed winner of the title of world’s best sandwich maker at the World Sandwichship, which was held at the Sydney Opera House as part of the Crave Sydney International Food Festival 2011.

The World Sandwichship Competition consisted of a one hour round, where the participants were asked to create three different categories of sandwich – which were then judged based on their presentation, taste innovation, explanation, and 'wow' factor.

Wilkinson was up against some tough competition from the US, the UK and South Africa, but displayed his superior talent on the day and managed to take out the title of overall World Sandwichship winner.

The Aussie competitor won the judges over with his creative take on the ham and three-tomato pickle toasted sandwich, made with Welsh rarebit fondue, and his Cuban-style quesadilla wrap.

“There was some challenging competition today and it feels great to be the winner, but at the end of the day it was just heaps of fun to share the experience of competing with other like-minded food lovers," said Wilkinson. "I wanted to do the humble sandwich and Australia proud, and I think I’ve achieved that.”

“The World Sandwichship shows that the café and food industry is a thriving and exciting sector to be a part of, here in Australia and around the world," said Graeme McCormack, Executive Director of the Australasian Sandwich Association.

The World Sandwichship seeks to highlight the work of lunch-time heroes from around the world and see who can create the best sandwich. Major sponsors included GWF Foodservice and Fonterra Foodservice.

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joey.indd 15

Neal authored articles and was featured in various food and beverage publications, where he gave insight from his leadership toward promoting best quality practices in the industry. He was always grateful for the opportunity to travel the world, for the people he worked with and was a key member in expanding Bunn-O-Matic’s international business.

the coffee industry from 'Seed to Cup'.

In 2009, Neal received the Speciality Coffee Association of Europe Lifetime Achievement Award. He took great pride in strengthening

Neal was a very generous and fun person, who was alway willing to lend a helping hand.

Neal greatly enjoyed a good game of golf, photography, reading, travelling, running, Civil War history and as a young man, he loved to water ski.

GLORIA JEAN'S COFFEES CUP OF EXCELLENCE Gloria Jean’s Coffees has taken delivery of the award winning Lot # 5 Norival Favaro – Sao Marcos bean and is giving its customers the opportunity to sample and buy the bean – which is one of the world’s most sought after coffees. Only 2,756 kilograms, or 46 sacks, of the bean was produced, making it exceptionally rare in the context of the eight million metric tons of green coffee produced globally each year.

This exotic limited edition bean was recently awarded fifth place in the world at the prestigious Brazil Cup of Excellence® award.

Gloria Jean’s Coffees Global Drink Development Manager, Kane Bodiam, said the Lot #5 Norival Favaro – Sao Marcos bean, from the Sarutaiá region of Brazil, excelled in a tough competition because of its distinct and aromatic flavours, velvety texture and delicately sweet aftertaste. This coffee is available exclusively from Gloria Jean's stores, packaged in glossy black 200 g bags.

8/11/11 4:16:23 PM

16.

Rosé Revolution 2011 Now in its second year, the Rosé Revolution is all about driving awareness of the dry, purposemade, delicious Rosé style to consumers.

The 2010 Rosé Revolution was one of the largest social media initiatives undertaken by a collaborative group of winemakers. The hashtag #RoseRev trended as the top Twitter hashtag in Australia on Nov 30, 2010, with over 2,937 tweets generated over the first seven days.

The 2011 Rosé Revolution will kick off on November 10 with a global tweet up.

Celebrations are set to continue throughout summer into 2012, with events and promotions planned to grow the category and introduce consumers to this delicious textural style of wine, which is perfect for entertaining.

For more information and to get involved, visit www.rosewinerevolution.com

Hudsons Coffee Best Baristas.

Hudsons Coffee has named its

element of fun brought by the pop

best barista and bean team! Yijun

rock candy.

Yuan, from the Melbourne Central

Adam and Allison worked together like clockwork and showed

store, is the National Champion of the 2011 Hudsons Coffee Barista Competition; and husband and wife team, Adam and Allison

VAALIA INNERGY WINS.

DeVries, are the Bean Team win-

off their excellent technical skills to the judges. Through finessed teamwork, Adam and Allison high-

ners.

lighted what a great partnership they are, and their daughters were

After months of gruelling heats,

there to cheer on their parents.

Australia’s favourite top-health yoghurt

defences. Vaalia Innergy provides 10

the top three competitors from

The event was hosted by interna-

brand, Vaalia, has won the prestigious

times the LGG level of regular Vaalia

across the country travelled to

‘Best new functional dairy product’

yoghurts, as this probiotic is particularly

Melbourne on 22 September to

tionally respected barista, David Makin of Axil Coffee, and Lance

award for its probiotic drink Vaalia

beneficial for immune defences.

put their coffee skills to the test for

Innergy at the International Dairy

LGG® is the world’s most scientifically

a panel of judges and the chance

Federation Dairy Innovation Awards.

researched probiotic culture. LGG®

to take home some steaming hot

Brown (Lion), Debra Knight (of Crivelli Fine Coffee) and Zoe Delany (Axil Coffee), comprised the

The 2011 awards, held at the IDF World

helps maintain a healthy digestive

prizes.

judges line up.

Dairy Summit in Parma, Italy, drew more

system, which supports a healthy

After her success in the heats,

than 100 entries from 25 countries.

immune system. Vaalia products are

Yuan kept her signature drink

Winners were selected by a panel of 10

the only food source of LGG® available

concept, the ‘Esparklingpresso’

Making quality coffee is serious business for Hudsons Coffee – the National Barista Competition is

dairy industry experts.

in Australia. Vaalia Innergy contains

containing sparkling orange juice,

Vaalia Innergy is a probiotic drink that

no artificial ingredients, is low fat, low

ice and pop rocks. The judges

contains a unique trio of probiotic

GI and is available in three flavours:

were impressed with how her

cultures: Acidophilus, Bifidus and

Natural, Passionfruit and Berry.

chosen ingredients matched with

Lactobacillus GG (LGG®), that help

www.vaalia.com.au or www.parmalat.com.au

the espresso and created a refresh-

strengthen the body’s natural immune

16-17* option2.indd 16

ingly balanced flavour, with an

an annual event, spanning three months across six states. The competition recognises and rewards the company’s best baristas and encourages all staff to reach for the top … and the tamper!

8/11/11 10:52:20 AM

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ROMANCOFFEE

16-17* option2.indd 17

8/11/11 10:53:15 AM

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10/11/11 5:08:41 PM

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8/11/11 12:36:29 PM

20. STORY BY PATRICK SCHILLING

Fifteen loyalty cards in my wallet and loyal to none.

Loyalty, like celebrity and organic, is a term that has lost a large part of its ammunition through overuse.

T

hese days it is not uncommon to find most people carrying around between 5 - 10 loyalty cards. When a lot of those cards are for different businesses within the same industry, it has arguably become a misnomer to call them ‘loyalty’ cards.

Loyalty cards have become an integral part of the consumer experience. In Australia alone, we print, punch, stamp, initial and then discard over 18 million paper loyalty cards every year. To put that into context, every 12 months we put a pile of cards that is 2.5 times the height of Sydney Tower into landfills across the country. Is it worth it? Do they really influence the purchasing decision? At the very least, do they actually generate loyalty?

Every business wants to grow their top line.

Any promotional activity undertaken seeks to: 1) raise awareness; 2) encourage trials, and; 3) create customer advocacy. Loyalty cards go some way to addressing these by offering monetary awards like free coffee to create interest, provide the opportunity to sell additional products and hopefully get customers talking about it.

Amidst the ubiquity of loyalty cards, it is amazing to consider just how small the financial carrot actually needs to be to gain traction. After all, a typical buy 10 coffees get 1 free offer equates to just a 10% discount on a $3.50 product.

While unlikely to influence your volume of coffee intake, it may just be enough to ensure you become a repeat customer.

Paper loyalty cards are relatively cheap, simple and readily accessible. They do, however, have limitations.

While loyalty cards appeal to value-seeking individuals, it is arguable whether they create ‘real ongoing loyalty’. Traditional loyalty cards are a one-size-fits-all solution that will inevitably find difficulty in influencing buying habits, as they sway towards the next more compelling value proposition of equal or better quality.

The ideal of any loyalty program is to increase the stickiness of customers, in order to maximise

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repeat patronage. Profits increase as the relationship with the customer lengthens. Over time, customers place greater value on quality, service, convenience, engagement and experience over minor monetary gains. Therein lies the opportunity to leverage technology to generate lasting customer relationships.

Real ongoing loyalty is created through engagement, insight and shared experiences.

Consider the ‘Norm Peterson Effect’. Apart from being a classic sitcom, Cheers provided great insight into loyalty. Bar-fly Norm Peterson was greeted with a warm chorus of “Norm!” every time he entered his favourite bar. The barman would knowingly ensure that there would be a beer already waiting for Norm by the time he reached his preferred bar stool. Familiarity breeds a sense of belonging.

Familiarity and a feeling of ownership also go a long way in enabling customers to overlook certain shortcomings. Most of us don’t like confrontation and feel uncomfortable providing criticism, even when constructive. We would prefer to vote with our feet than raise the issue of a poorly made coffee or below par service. That said, however, it seems that we don’t mind talking to anyone else about it. On average, we tend to share a bad experience with 23 other people.

This number will only increase as platforms such as blogs empower anyone to become a published critic. For café operators, the ideal position is that the customer raises any concerns with the management rather than elect to simply take their business elsewhere.

Outside of being greeted by name by a barista carrying nothing more than a smile and your favourite coffee, technology provides the ideal platform to engage with customers. Facebook, Twitter, websites and mobile phone apps have changed the way we interact with customers and the way we think about and use loyalty cards.

Mobile phones, for example, provide the ideal platform to communicate and engage. After all, our mobile phone is seldom more than 3 feet

away from us at any time day or night.

The way technology is being used to engage customers is only limited by our creativity. Bondi Beach’s Aqua Bar will soon provide surf reports to its customers via the Wealie Universal Loyalty Card App. Peaberry Espresso in Darlinghurst is using the same Wealie app to promote its weekly specials, while Favoloso in Bronte is using it to introduce new products in its deli, share recipes and notify customers of upcoming events.

Technology can be used to educate customers on the background of specific coffee blends, highlight key events, promote special offers to targeted customers, work as a message board, list health benefits of various ingredients, advertise catering services, entertain with banter or even be used for fundraising activities. These are all designed to enhance the relationship between operators and their customers. It is giving something to customers that is worth more to them than saving a few cents from somewhere else down the street. It’s that sharing of information, thoughts, insight or experiences with customers that creates a sense of ownership, and with ownership comes advocacy. It also reduces the reliance on discounting as means of attracting and keeping customers.

There is no substitute for a great coffee, a familiar smile behind the machine and great service.

After all, a great coffee becomes a brilliant coffee within the confines of a very positive experience.

Technology allows businesses to differentiate themselves and enhance the experience by adding value beyond the confines of the café. The ability to communicate and engage customers in real-time is a priceless tool and effectively starts from where loyalty cards leave off.

Now that we have the potential to save landfill from 18 m used paper loyalty cards by putting loyalty cards on universal loyalty card apps, we can start to work out what we can do about the 1.5bn non-recyclable paper cups that are discarded in Australia every year. We might save that one for next time …

10/11/11 4:28:27 PM

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8/11/11 10:59:24 AM

22. CAFE CULTURE INTERVIEW

will

Will Priestley is no newcomer to the coffee scene and the art of the barista. At 26 years of age, Will is widely known and respected throughout the industry. He has competed in just about every barista and latte art competition throughout Australia, becoming the Australian Latte Art Champion in 2010 and placing second in the World Latte Art Championships the same year in London.

H

is work record starts in Tassie at Island Espresso, then moves to Cafenatics in Melbourne – well known for their mentoring and support of young and passionate baristas. Will has now come of age and has opened his own café, Pilgrim, back in his hometown of Hobart.

A little quieter than Melbourne? Not for one very motivated barista with a perfectionist attitude and the energy to match it. Café Culture recently caught up with this unstoppable force, Mr Will Priestley!

Hi Will. With the opening of Pilgrim in Hobart, would you say you are busier than ever?

Well, the opening of Pilgrim Coffee was a long time coming, and it certainly has kept me busy getting it open. Though ... it is a different kind of busy; it's all on your own back! Fortunately for

22-23****joey.indd 22

me, that suits my personality type. I worked and worked and worked. However, now the café is open, I am truly busy.

What are the café opening hours, and are you in there all of this time? How many staff do you have? Are you the 'head' barista?

The café is open from 6.30am 'til 5.30pm, Mon - Fri, and we are about to open on weekends. We have six staff, and yes, I am the head barista. I was given the advice to play to my strength with the café, so I spend as much time on the machine as possible. It may be the only thing that keeps me sane! But Tyler (the protégé) kicks me off the machine whenever there is a hint of something else for me to do.

What is the style of the café – aesthetics and food philosophy?

The style of the café is 'industrial chic', I guess, but it's hard to say yet. I think it needs

to develop its own style. The aesthetics revolve around the building it's in; it was built in 1830 and has a beautiful convict cut sandstone feature wall. However, everything else is left as raw as possible. The food philosophy is easy; it’s Tassie ... We use locally grown produce, particularly featuring free range and game meats.

Does Pilgrim have its own coffee?

Axil Coffee provides me with their seasonal espresso blend; why would you need anything else? However, we do work with them on it; it's nice being close to Zoe, David and Matt. Saying this, Axil is not the only coffee we use. Proud Mary’s supply us with some single origins, and we are on the hunt for some other suppliers too.

I think variety is the spice of life, and it's so nice working with different people and being able to learn from all of them.

Tell us a little about your background. How

8/11/11 11:02:15 AM

23.

did you first get into coffee? Where did you work? Who had the most influence on your direction?

This is a huge question! I started working in specialty coffee at a place called Island Espresso with Dan’e Knezzavic. It all started with an espresso of Colombian single origin; after that, I was there every day trying to learn more and more! Dan’e was a huge influence on me, but definitely not the only influence.

At the time, Justin Metcalf was very inspirational as the Head Judge of the Worlds, as was Scotty Callaghan, Jack Hanna and Con Haralambopoulos, all winning the worlds.

More recently the two main influences have been David Makin, helping me train for almost every comp I have been in (I must credit him a lot for my success) and Joe Haddad, being an influence in coffee and business, pushing me and helping me for competitions and then pushing me to open my own café.

What started the fire in your belly for competition?

How super cool all the baristas were, of course! Or maybe it was a natural progression for me; I do have a little competitive streak. You can probably take your pick of the answers.

Are the Hearts on Fire and the Butterfly in a

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Tulip your own original creations?

Yes. I believed going into the comps I needed original designs to win. So I guess I will have to unleash some more new designs in this year's comps!

What was the defining moment when you knew you were ready to open your own café?

Hmmm, I wanted to do coffee exactly the way I wanted to. Working for someone else, it can never be done like that. That, coupled with saving enough money and realising the opportunity was there to open my own café.

Is there life outside of coffee for you?

There is something else besides coffee?

Tragically, I am super busy with the café, so all I get to do besides coffee is paperwork. That will change, though, and when I have some free time I really enjoy playing hockey and getting out on my fixie.

Have you been to origin? How involved in the 'green' side do you get or want to get?

Is there a natural progression for you into roasting?

Going to international origin is at the top of my to do list. As we speak, I'm trying to line up some direct trade with farms in Nicaragua. As for roasting, I have a funny outlook on it. I believe extraction and roasting are two huge art forms, so it would be hard to master both. Luckily for me, I have access to some of Australia’s best

roasters, so at the moment I'm focusing on extraction, but I would like to at least roast a little to understand things better. However, I think I will still be behind the machine in 30 years; it's just who I am.

What is your style of coffee, e.g. short black, latte?

I’m a café owner. I have to drink everything; it’s my job.

What does the future hold? What's next?

I would like to keep competing. I want to go back and give the World Latte Art Championships another shot. However, I would like to give the World Barista Champs a go too. I guess the café can maybe support my ridiculous competition dreams. I also did enjoy building my café ... maybe another one of two on the cards eventually. Ask me again in 12 months' time; I can’t wait to hear my answer.

Thanks Will. Congratulations on such a stellar career so far. We look forward to checking in with you again in the future for further updates on the Priestley factor.

8/11/11 11:02:25 AM

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9/11/11 9:32:23 AM

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9/11/11 9:32:29 AM

26. STORY BY ALEX STATHIS

Italy! Its very name conjures endless images, many of which reflect a culture obsessed with cuisine and coffee. So when a close friend announced she was getting married by Northern Italy’s Lake Como, we just knew we had to do everything in our power to get there.

F

ast forward to September 5th and less

on food and coffee and taught me several

remains large variances in cuisine from region to

than 5 hours after competing in the

valuable lessons, which I’d like to share:

region. In fact, there are many regional produce

Da Vinci State of Origin Team Barista

Lesson One. Keep it Simple

commissions, which monitor the production of

Championship, Habib (Maarbani) and I

were on a plane to Italy.

With only two weeks at our disposal, we

An article I once read in a food journal

everything from cheese to prosciutto and even

mentioned that the Italians ‘choose few

wine, ensuring that all ingredients, and therefore

ingredients and let them speak for themselves’,

final products, meet the highest of standards.

Slowly we’re seeing a similar trend in Australia,

decided against following the well-trodden

or something to that effect. What I didn’t

tourist tracks in favour of finding our own way

know at the time was how well this statement

with the rise in popularity of farmers’ markets,

across the lesser-known parts of Italy’s north.

epitomised the Italian approach to food.

organic produce and the whole foods movement.

Our itinerary was designed to take us across

The philosophy is such: pick a handful of

But, while it may be a trend here, it is simply a

four different regions – similar to our states,

ingredients and blend them delicately, so that

way of life for those in Italy.

but with very defined differences in agriculture,

only one or two ingredients are allowed to shine.

Lesson Three. What Do You Mean,

dialect, cuisine and traditions. The idea was to

I can recall several occasions at the beginning

‘Takeaway’?

sample the quintessential food and cultural quirks

of this holiday when I would stare at my dinner

of each of the regions in an attempt to form a

and wonder if the chef had forgotten to add an

order you might receive from a typical Australian

somewhat rounded understanding of what Italian

ingredient or two. These plain-looking dishes

coffee consumer:“I’ll have a large flat white,

culture is all about. When I say ‘culture’, what I

were always the tastiest, and I soon came to

extra hot, takeaway”. Having spent years behind

really mean is food culture, café culture and all

understand the importance of simplicity in food.

a coffee machine in Australia, these are the

that is delectable in between.

Lesson Two. It’s All in the Produce

orders I am used to. Imagine my disbelief at

What followed was a two week gastronomic

The Italians may only use a handful of

Take a moment to think about the kind of

walking into an Italian coffee café and witnessing

journey fit only for the most fanatical of

ingredients, but these ingredients are of stellar

almost all customers slamming back an espresso,

‘foodies’; we wined and dined, ate our respective

quality, often grown and sold only in the local

grabbing a pastry and leaving! Coffee in

body weights in cheese and chocolate and drank

area. The demand for locally grown produce

both countries is a way of life, yes, but while

more coffee than even we thought possible.

reflects the desire of the Italian people to

Australians treat a coffee as a chance to sit and

That’s a lot of coffee! It was an utterly indulgent

understand where and how their produce is

chat with friends, for the Italians it is a fast and

adventure which showed me a new perspective

grown. This desire also explains why there

effective dietary staple.

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8/11/11 4:17:00 PM

27.

DESTINATION

ITALY

our SUGGESTIONS Turin. Café capital of Italy and the place where chocolate was first made into solid blocks – what’s not to love?

Platti.

As I visited many coffee bars, I quickly learnt that ‘un caffe’ (‘one espresso’) was the standard order and that almost all patrons choose to have their drink while standing at the bar. One noticeable feature of Italian coffee bars is the pace.

It isn’t just the baristas who flutter around ... everyone seems to want to get the entire process completed as quickly as possible.

Milk based drinks, served mainly as a morning beverage, are presented luke warm so that customers can polish them off in a matter of seconds – something I witnessed many people do. Needless to say, I didn’t see a single takeaway coffee cup in any of these stores, nor littering the streets, for that matter.

It is a beautiful world that exists without 12 oz serving sizes, scalding milk and the environmental impact of takeaway cups. I can only hope that it catches on here ...

Lesson Four. Robusta – Not Such a Dirty Word After All. My first job in the coffee industry was in a specialty café, using specialty coffee in a specialty way. Couple this with several specialty barista competitions, and I’d be forgiven for thinking that ‘Robusta’ was a dirty word. But how can a

26-27**Joey.indd 27

bean that is shunned by specialty coffee scenes around the world be the star of coffee in Italy, a country known globally for its love of coffee?

By sampling coffee in many different areas, I found that the flavour profiles, even throughout different regions, were surprisingly consistent: a strong upfront hit and slightly bitter finish, with nothing all too remarkable in-between. I’m the first to admit that the Robusta ‘hit’ is unique; it’s pungent, powerful and intoxicating all at once.

But while such a powerful kick is seldom sought after in Australia, its prevalence in Italy confirms its overwhelming popularity. In my opinion, this profile is designed to fulfil the ‘quick hit’ purpose of Italian espresso, while satisfying a public which revels in all things bitter (Chinotto and Campari, both bitter drinks, are everywhere you look).

I must also add that although I wasn’t too keen on the powerful first sip of these espressos, I came to enjoy the slightly bitter finish, which wasn’t offensive but rather interesting on the tongue. The Italian coffee scene had taught me to step away from my preconceptions and enjoy coffee the way the Italians do – simply and wholeheartedly.

So if you’re looking to travel to Italy, I highly recommend making your own way around, avoiding the tourist attractions and living like the locals do. It will enlighten your taste buds and perhaps challenge your perceptions, but who knows what you may learn in the process?

Via Emmanuele II, 72.

One of the original Italian coffee houses. An absolute must.

Al Bicerin.

Piazza Della Consolata, 5.

Home of the oldest hot chocolate recipe in Italy, Ciocolatta In Bevada.

Otto Tre Quarti.

Piazza Solferino, 8/C. A very popular restaurant, with food so delicious it was worthy of two visits in as many days.

Alba.

A regional city, just outside of Turin, known for its wineries and fine cuisine.

Dulcis Vitis.

Via Ratazzi, 7-7/A. A great ristorante run by Bruno Cingolani, a man who has 900 bottles of wine in his cellar and a penchant for truffles.

Bologna.

Home of Parmagiano-Reggiano cheese, neighbour to the great balsamic of Modena and a quick drive from some of the best prosciutto producers in the world.

Trattoria del Rosso.

Via Augusto Righi, 30.

Cheap, delicious and traditional food.

La Sorbetteria Castiglione.

Via Castiglione, 44.

In the words of a local, “We call it the temple of gelato”. Enough said.

8/11/11 4:17:09 PM

28. STORY BY SEAN EDWARDS

CAFE More than just a magazine

A

fter ten years of involvement in the media business, running an industry trade magazine, a café and coffee trade events, it has been very exciting to see the industry and

its players grow around us. where we have worked on many projects in the past.

As the industry grows and new competition enters the arena, we continue to evaluate our business

Over ten years of running a successful media busi-

philosophy and market position, looking for fresh

ness in a specific industry, we have collected a lot of

ideas and innovations. This is something we have

real data and we have become well armed to predict

always done. Being one of the first media businesses

industry trends. Over the years we have helped many suppliers succeed in the industry and have an excel-

in the café/coffee industry space, we have pioneered many new conceptual campaigns and ideas, and it

born, and again that was built around educating

has been an interesting and rewarding process. We

café owners.

are always mindful that our job is to bring new ideas

Now, ten years later, many recognise our contribu-

lent reputation for our networking abilities.

I can still remember some of our early projects, introducing Australian businesses such as Cafetto into

to our readers and customers, to help them succeed

tion and know that the magazine and events we

our market; they are now a leading coffee cleaning

in this competitive environment.

produce are specifically designed around the needs

product business. We originally assisted Phillip Di

of café operators and their staff, helping them to

Bella with his national marketing push when he was

industry, Café Culture is going through some major

run successful businesses. Education has been our

working behind the grill at his restaurant in Brisbane.

upgrades to take us forward into the next decade.

motivation and is the key element to why we are still

Di Bella Coffee is now one of Australia’s iconic coffee

in business today.

brands. Café Culture also assisted National Foods to

To ensure we continue to be the pioneers of the

Café Culture was created as a tool for café owners. My wife Kristine and I were once struggling

The future is very bright for our whole team at

become the biggest dairy supplier to the Australian

café owners who needed help, but there were no

Café Culture, as we surge forward with energy and

café market. And other consulting jobs we have

resources to turn to. Luckily, we were one of the few

focus. We have just secured Cafeculture.com and

been involved in include: DaVinci Gourmet, Nudie,

who did manage to survive. It was then a few years

built a great new website. The website incorporates

Fiji Water, San Pelligrino, Toby’s Estate, Cerebos,

after we sold the business, that I realised the café/

some great new technology that will encompass all

Breville, ECA, Byron Bay Cookies, Priestley’s Cakes,

coffee industry had no real industry specific help

of the latest social media platforms, and I think it

Equal and Sugar Australia.

channels. Thus, we saw the opportunity to create

looks pretty sexy as well.

Café Biz, to help prevent cafés from failing at a rate of six in ten operators.

A few years later, Café Culture magazine was

28-29***.indd 28

Another of our strengths moving forward is that

We absolutely love the café/coffee industry and cannot think of anything we would rather be doing.

we are ramping up the consulting arm of our busi-

We are looking forward to the next phase in industry

ness here in Australia and also in South East Asia,

growth and to a prosperous future for all.

10/11/11 5:41:33 PM

G

R

A

N

D C

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O

F F E

C

R

U

E

10/11/11 5:09:54 PM

Your guide to the latest roasting news, interviews and advice ...

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8/11/11 4:34:36 PM

ROAST 31.

Cafe culture

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8/11/11 4:34:44 PM

32. STORY BY MARK BEATTIE Coffee Roasters Australia

consistency.

One of the biggest frustrations I hear from roasters, distributors, retailers and end consumers is: “Why does my coffee taste different? ’ve roasted the same beans with the same

I

of the season, fewer nutrients are available, so you

profile, or I’ve ordered the same blend, yet it

see a varying level of quality throughout a season.

where the season’s crop quality or yield has been

tastes different”. I am sure everyone reading

This goes a long way to explaining why you can

decimated by weather, disease or pest damage, then

this will empathise with me, but are we striving

purchase coffee from the same origin and crop, but

they are forced to substitute another origin into that

for the impossible? Is consistency achievable, or are

with varying levels of cup quality throughout the

blend – which can result in a change to character

we fighting an unwinnable battle?

season. Those maintaining a close relationship with

profile of that blend. No two coffees are exactly the

In order to answer this question, firstly we need

the origin will not just rely on the coffee grading,

same. The chemical structure of coffee is extremely

to take a close look at coffee as a commodity and

but will want to secure the best pickings from the

complex so the chances of being able to get exactly

then the history of how it has been marketed and

season based on cup quality. These are just changes

the same character profile are almost impossible. So

sold. Green coffee beans are basically the processed

within the season itself.

if we are not getting consistency at the origin, then

seed from the coffee cherry, a type of fruit.

What we know about fruits is that they are sea-

If you then look from season to season, there are many factors that can contribute to the quality

If a roaster is using a blend with a base origin

why should we expect it with the finished product?

I would like to draw on similarities between the

sonal. This is the case with coffee, where you gener-

of that crop. Weather patterns particularly play a

wine and coffee industry. When comparing coffee

ally see one crop harvested per year. One of the best

big role in determining the quality from season to

to wine, what we know is that coffee is much more

ways to harvest coffee is still by hand picking, as this

season. Weather affects temperatures, humidity,

complex, with over three times the flavour com-

ensures the ripe cherries are only harvested, leaving

rainfall, and soil conditions. When dealing with a

pounds detected so far. Both are the by-products of

the unripe cherries on the tree to ripen. This ensures

raw commodity like coffee, you have good and bad

fruits and both are processed to produce beverages.

minimal wastage and maximum yield from the crop.

crops. Any farmer will tell you that nothing is guar-

The wine industry, however, embraces the changes

anteed in terms of quality from season to season, as

from season to season and will clearly label the ori-

Mother Nature is a massive variable.

gin and season on the bottle. The consumer expects

In many countries where coffee is grown, the labour is cheap, so this method of harvesting is preferred over mechanical means. So what you

It is a well-documented fact that weather condi-

a difference from vintage to vintage, even though they know they are the grapes from the same vine.

essentially achieve from this method of harvesting is

tions have become more erratic from season to

a number of picks throughout a season, as the cher-

season due to global warming. This is having a

ries ripen at different times. This results in varying

substantial impact on crop consistency throughout

storage of wine when compared to coffee, but the

levels of quality from the same crop throughout the

the world. High quality Arabica coffee is growing in

consumer expectations are the root cause of head-

season.

demand; however, it is a much more difficult variety

aches for the coffee market. The coffee consumer

to cultivate than the Robusta variety. Most compa-

has been educated to expect product consistency of

sons from what we see from other fresh fruit prod-

nies are advertising Robusta free coffee. Even big

taste, where the wine consumer hasn’t.

ucts within the market. The first batch of fruit you

companies like Nestle, who buy a large percentage

generally see appear on the shelves at the beginning

of the world coffee production, are marketing 100%

behaviour back to a market that has grown up with

of the season is not usually as good as the fruit in

Arabica in their instant coffee products. The increase

highly processed instant coffee, where it is a lot

the middle of the season – and subsequently falls off

in demand for quality Arabica is putting a strain

easier to achieve this. Having said this though, don’t

in quality towards the end of the season. This is be-

on the world’s production, as ideal growing areas

under estimate how much the big instant coffee

cause as these fruits are picked, more nutrients are

are actually declining with adverse climate change,

manufacturers invest on product quality and consist-

delivered to the still ripening fruits. Towards the end

amongst other factors.

ency. They have highly sophisticated labs and quality

The easiest way to explain this is to draw compari-

32-33 **Joey.indd 32

Yes, there is a clear difference in the aging and

We can trace the origins of this education and

8/11/11 11:15:35 AM

33. assurance procedures.

The specialty coffee revolution is only just starting to make some inroads into changing consumers’

then you are, in effect, making a promise you can’t

that originates from the coffee farm. The story is

keep.

interesting, while complex, and without understand-

The cupping room is there to monitor consistency

ing can generate confusion and disappointment in

perception of coffee. The average consumer though,

and quality, but don’t underestimate the consumers’

still doesn’t appreciate and understand the complex-

ability to detect changes. A change for the better in

I am a strong believer that the primary focus in

ity of coffee. The average café and end consumer

the roaster’s view can be perceived as negative to a

specialty coffee production and supply should be

identifies with the brand, not the origin, and this is

customer who is expecting the same. I haven’t even

consistency of quality, not consistency of taste.

where there is a big difference between wine and

gone into the challenges of maintaining consistency

Maintaining a consistent character profile to your

coffee.

in processing, transport, storage, roasting, grinding

blends is important if you market it that way, but

and extraction, that all affects the result in the cup.

don’t expect to be able to achieve an exact replica-

It would be a brave roaster to reveal the finer

tion of that blend. The variation is what makes the

The secret coffee blend recipe has been a great marketing tool for coffee companies. This has allowed coffee companies to build brands, much like

details of his blend to the market, unless they had

KFC with its secret herbs and spices.

complete exclusivity on the green beans; however,

What wine companies have that most coffee companies don’t, is exclusivity over the raw product.

and transparency to the consumer.

Establishments selling and serving single origins

harvested, allowing wine companies to label the

are growing. These specialty roasteries and cafés are

origins without risk of competitors having the same.

doing their part to educate the consumer. Largely,

Green Coffee is mostly traded on an open market,

the coffee consumer is a creature of habit, consum-

with limited exclusivity leaving many roasters using

ing the same beverage day in, day out. It is amazing

the same origins. The coffee blend is the last line of

to see what happens once they are aware of the

defense for brand individualism.

options available.

Give the consumer choice, and they will embrace

fortunately, unless we educate the market to expect

it. I have seen many cafés open up their coffee

and enjoy the nuances of coffee, the consumers’

menu boards, with almost instant positive impacts

expectations will not change in a hurry. If you are

to their turnover. Sure, there is production, logistical

marketing a blend to a customer without educating

and labour challenges to face with many segments

them on the difficulties of achieving consistency,

to the market; however, specialty coffee has a story

32-33 **Joey.indd 33

industry so dynamic and interesting.

we need to collectively provide further education

Wine is generally produced where it is grown and

So where do we go from here as an industry? Un-

the market.

8/11/11 11:15:47 AM

34. STORY BY ANDRES LATORRE CANON Managing Director – Latorre & Dutch Coffee Traders.

THE COFFEE

Brightness from the wet process, sweetness from the dry or natural process, or fruit flavours from the pulped natural process ... what do you prefer?

T

hese are all traits that stand out on each of the different coffee processing methods.

The processing of coffee is the method of converting the cherry or fruit of the coffee tree into the green coffee bean, that is then roasted to become the brown roasted bean we all know. This cherry is stripped of all its layers, leaving the seed or bean. The different methods significantly change the flavour and profile of the coffee. We are going to explain the wet process, pulped natural or honey process, and the natural or dry process.

The dry process, also known as the natural process, is the oldest method used.

After picking the cherry, it is left to dry. This is done by spreading the crop on patios – where it is raked regularly, so all the beans are dried evenly. After around four weeks, the coffee reaches its optimum moisture content, then machines are used to remove the dried husk.

The dry process gives the coffee a heavy body, smooth and sweet in flavour, and it is a very complex cup. This method is regularly used in countries were rain is scarce and there are long periods of hot weather and stable temperatures – generally in Brazil, Indonesia, Ethiopia and Yemen.

The wet process is a relatively new way of processing the coffee. The fruit covering is

34-35**.indd 34

removed before it’s dried. For this, you need a machine to remove the outer skin and big quantities of water. Immersing the product in water does the sorting of beans; the bad or unripe beans will float.

After the sorting, the beans are left in tanks filled with water, where the natural enzymes and bacteria eat and remove part of the slimy pulp.

The silver skin and parchment are removed after the drying. The drying is done by the sun on concrete patios, where the beans are raked regularly for consistency. After around two weeks, the beans are ready for polishing and grading. This process is used in countries where the brightness or acidity of the coffee is a major variable, like Colombia and Central America. The result is a cleaner, brighter and fruitier coffee.

Finally, the pulped natural process is the same as the washed processed coffee, but after the sorting, the beans are left with the slimy sweet mucilage – that is then dried rapidly. This results in a coffee that has good traits of both the dry and wet process. It has the good body of the dry process but also retains some acidity or brightness of the wet process. This type of process generally is used in countries with low humidity, where the drying can be done rapidly. Brazil is the

most famous country for this process and has perfected it every year.

In conclusion, all three processes have their own traits, pros and cons, and the process should depend on the demographic qualities of the land where the coffee is grown. For example, in high humidity countries it would be impossible to use the honey or pulped natural process, since the high humidity would ferment the coffee. In countries where there’s very little water, the wet process wouldn’t

The processing of coffee is the method of converting the cherry or fruit of the coffee tree into the green coffee bean, that is then roasted to become the brown roasted bean we all know. be considered. Finally, in countries where temperatures are not high enough and rain is constant, the dry process would be a bad option. But now that we know the difference between them and the different profile each one turns over, it’s easier to make decisions in blend development and brew methods.

In Latorre & Dutch Coffee Traders, we see and know the importance of each process.

This is why we are always exploring and bringing coffees in with each of the three methods from different countries worldwide.

8/11/11 12:39:18 PM

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10/11/11 5:13:46 PM

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8/11/11 11:19:44 AM

37.

CSR Sugar Golden Bean Roaster Competition and Conference 30th November to 4th December 2011 Sunshine Coast Function Centre, Caloundra 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 its 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.

OFFICAL PROGRAM. WEDNESDAY 30TH NOVEMBER

ARRIVAL

THURSDAY 1ST DECEMBER

8.30AM

#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 AWARDS DINNER KEYNOTE SPEAKER

Mark Dundon Industry pioneer and co-owner of Seven Seeds, De Clieu, Brother Baba Budan and SILO.

WITH SPECIAL GUEST

Erwin Meirsch COE Head Judge and Nicaragua coffee producer.

Erwin is a coffee professional who cares about the farmers and the coffee. He is an excellent cupper, dedicated to his work and relationships with the coffee industry. As Head Judge, Erwin works closely with new countries in setting up trials and correct cupping protocols for Cup of Excellence inclusion.

Arrive for coffee Tastings provided by Latorre & Dutch and Elephant Hills

9AM - 11AM

Judging Calibration Justin Metcalf and Dave Makin

11AM – 1PM 1PM – 2PM 2PM – 3PM 3PM – 4PM 4PM – 5PM EVENING 7.00PM

COFFEE CATEGORIES

Evening at leisure

Coffee Judging session Lunch Seminar #1: Trish Barry - Mastermind Consulting Seminar #2: Mark Beattie - Coffee Roasters Australia Coffee Judging session

BBQ and Big Kart Racing (families welcome).

Glass House Mountains, Tourist Drive, Steve Irwin Way, Landsborough.

FRIDAY 2ND DECEMBER

8.30AM 9AM - 10AM 10AM – 11AM 11PM – 1PM 1PM – 2PM 2PM – 3PM 3PM – 5PM EVENING: 7.00PM

Arrive for coffee Seminar #3: Instaurator - Coffee Logic Seminar #4: Mark Dundon - Seven Seeds Coffee Judging session Lunch Seminar #5: Jurgen Kennedy - National Account Manager - Equal, QSR & Cafes | Sugar Australia Coffee Judging session Pioneer Coffee Roastery Visit (families welcome).

41 Pioneer Road, Yandina.

SATURDAY 3RD DECEMBER

8.30AM Arrive for coffee 9AM - 10AM Seminar #6: Peter Wolff - Wolff Coffee Roasters Agents for Probat Australia 10AM – 11AM Seminar #7: Angela Vithoulkas Co-Founder and Director: VIVO CAFE Group.

11AM – 1PM Coffee Judging session 1PM – 2PM Lunch 2PM – 4PM Coffee Judging session/finals EVENING: 7PM – 10PM Awards Dinner - Sunshine Coast Function Centre Keynote: Mark Dundon and Erwin Meirsch SUNDAY 4TH DECEMBER

DEPART

PROUDLY SUPPORTED BY

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10/11/11 5:18:50 PM

38. GOLDEN BEAN 2011

PROUDLY SUPPORTED BY

JUDGING CALIBRATION. WITH: Justin Metcalf FROM: Espresso Essentials WHEN: Thursday 1st December

TOPIC: A review of sensorial training, cupping terminologies and technical standards. Scoresheets will be reviewed, along with the qualifiers of aroma, body, taste, flavour, acidity and mouth feel and how they relate to the scoring. Also covering the taints and defects in coffee such as fermentation and metallic phenol.

BIO: Justin Metcalf is one of Australia’s most recognised coffee and café consultants. His passion has led to an active involvement in the specialty coffee industry as a world class competitor, a WBC judge, coffee trainer and Master Roaster. Justin’s high profile has led to the establishment and development of his own signature coffees distributed by Coles Supermarket throughout all of Australia.

SOCIAL MEDIA, BRAND STRATEGY AND REINVIGORATION OF ONLINE COMMUNICATIONS WITH: Trish Barry FROM: Mastermind Consulting WHEN: Thursday 1st December

TOPIC: With many similarities between the wine and coffee industries, Trish will explain what social media is, what consumers are using it, share insights into these initiatives and provide tips to starting out on your social media journey for your brand. A presentation that will help demystify this ever evolving space and give you some practical tips to start out.

BIO: Trish Barry has over thirteen years’ marketing and business experience in high profile organisations. It was the desire to help businesses to build a differentiated marketing presence that led Trish to establish Mastermind Consulting in 2008. She has been at the forefront of social media initiatives within the Australian wine industry and has helped many Australian wineries on their social media journey. Trish was named one of the WBM Wine Industry Stars of 2010 and regularly lectures on social media.

38-39.indd 38

SPEAKERS. THE EFFECTS OF HEAT TRANSFER IN COFFEE ROASTING. WITH: Mark Beattie FROM: Coffee Roasters Australia WHEN: Thursday 1st December

TOPIC: Presenting an insight into heat transfer in coffee roasting and how this might affect the performance of your roaster and the outcome of your coffee.

BIO: With a degree in marketing and 9 years’ experience with Nestle in Sydney and Melbourne, Mark left his successful corporate career to gain experience in a franchise system before taking over Coffee Roasters Australia. Having experience with coffee at both a corporate and small business level allows Mark to provide valuable assistance and advice to coffee companies.

Mark’s passion is for the coffee equipment at Coffee Roasters Australia and in seeing that customers’ coffee industry dreams are realised.

KEYNOTE SPEAKER.

THE CUP OF EXCELLENCE. WITH: Mark Dundon FROM: Seven Seeds WHEN: Friday 2nd December

TOPIC: The Cup of Excellence – Experiencing the Cup of Excellence (CoE) program, the Cup of Excellence at origin, and coffees discovered through the CoE. BIO: Opening a small café in Brunswick, Victoria 12 years ago led Mark Dundon into the coffee world. He progressed into micro roasting in South Melbourne and furthered his coffee education and cupping in the USA, as well as making many visits to origin. Mark has participated in five cup of excellence competitions, Taza Dorada and other cupping events over the past 5 years. With a successful string of cafés, Mark is respected as an industry pioneer and has been at the forefront of the specialty coffee revolution.

10/11/11 5:17:49 PM

39.

NEW EDUCATIONAL OPPORTUNITIES FOR THE COFFEE INDUSTRY.

ENHANCING THE BEAN WITH: Jurgen Kennedy FROM: National Account

WITH:Instaurator FROM: Coffee Logic WHEN: Friday 2nd December

TOPIC: How the espresso quest led me down the educational path and to the point where at last, the same education opportunities that were previously only available overseas, are now available in Australia, including full international certification for roasters, baristas and cuppers.

BIO: Instaurator is a coffee and business consultant with a world renowned reputation for his coffee tasting and management expertise. As Chairman of the Australian Coffee & Tea Association, he was instrumental in establishing the barista training standards currently used by Government Registered Training Organisations nationally. His innovation, thirty years of coffee experience and unique global vision arm him with a unique insight into the world espresso industry. He currently consults to Caffe Coffee.

Manager - Equal, QSR & Cafes Sugar Australia WHEN: Friday 2nd December TOPIC: Adding value to the coffee and café industry and the role of portion control sweeteners in this market.

BIO: Combining over 10 years’ experience in the coffee and café industry in both NZ and Australia, Jurgen Kennedy has worked in cafés from a barista to a Territory Manager at Cerebos Greggs, boasting iconic brands – Robert Harris, Atomic & Caffe L’Affaire.

Moving to Australia to a State Managers Sales Role in NSW with Mocopan and now National Account Manager for Equal, QSR and Cafés for Sugar Australia, Jurgen’s passion and enthusiasm for coffee and sweeteners is just another example of how we can ‘raise the bar’ in this industry.

THE ART AND SCIENCE OF PROFILE ROASTING.

THE SOCIAL MEDIA REVOLUTION.

WITH: Peter Wolff FROM: Wolff Coffee Roasters WHEN: Saturday 3rd December

WITH: Angela Vithoulkas FROM: Co-Founder and Director

VIVO CAFE Group.

WHEN: Saturday 3rd December TOPIC: Angela demonstrates through personal experience how small business owners can make social media relevant and successful for any situation, with real-life examples of how social media has opened doors and opportunities in her own business.

BIO: Angela is the 2007 winner of the NSW Telstra Business Women’s Owner of the Year Award, as well as the recipient of 6 business awards for VIVO Café. She is a commentator, small business specialist and broadcaster. Angela has drawn on more than 26 years’ experience as a business owner of multiple Sydney CBD cafés, to establish herself as Australia’s Small Business Ambassador.

Her small business radio show on 2SSR deals with the many issues faced by small business owners on a daily basis and offers advice and information in her unique, well-informed style.

TOPIC: The art and science of profile roasting: how to develop an effective roast profile. Explore cell density, moisture content, processing methods of the origin and varietal. An introduction to the theories and control framework of the Profile Roasting System.

We examine the Probat PILOT control system and its components – the roast log in and what we learn from it. How do we apply what we have collected? Why do we use a roast profiler? An insight into the art of roasting and the closely connected design of roasting machines.

BIO: As Probat’s representative for Australia, Peter Wolff is a coffee and tea merchant with a world renowned reputation for his coffee tasting and management expertise. He has been a specialty coffee roaster for 28 years and has established many roasting businesses in Australia. He has a unique view of the Australiasian market and has been at the forefront of innovation and implementation of the new technologies available for the specialty roaster.

SPEAKERS SPONSORED BY TXT4coffee is a new revolutionary order and payment system that has been designed and built for busy cafés. With over 140 coffee shops signed up, TXT4Coffee is the leader in smart order and payment systems in Australia and is committed to speeding up the service for customers and creating new business opportunities for cafés.

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FOR BOOKINGS AND MORE INFORMATION VISIT WWW>CAFECULTURE>COM

8/11/11 11:35:23 AM

40. STORY BY SIMON DIMATTINA

WESTERN AUSTRALIA.

Lino, really wanted to get back to basics, with our focus being on the coffee and the clients. For two years I helped them establish Dimattina Coffee in Melbourne, before heading to Perth to launch Dimattina Coffee in WA. The original plan was to set up Dimattina Coffee in WA under management and head back to Melbourne, but then a girl came in to the equation. I met my wife Rachel, and we decided to stay in Perth. Ten years and two kids later, I almost consider myself part West Australian; although, I still barrack for Richmond. Over time we’ve managed to relocate from a small office to a large factory in Osborne Park. We produce locally roasted coffee, with the establishment of a small Probat Batch Roaster. We’ve also set up coffee training facilities, café and showroom and an equipment service division. The whole industry is growing at a rapid rate, but I think we’re still trying

I

to stay true to the basics, which revolve around

was lucky enough to be born into a coffee family. My dad was one of the early coffee

some part-time work at Mocopan. My cousin Paul

buying good coffee, developing great blends and

pioneers in Australia. He purchased Mocopan

was Sales Manager at the time, and he would

providing excellent backup service for our clients.

in the 1950s. At that stage, coffee was not a

pick me up and bring me to work. Lino Bettiol,

The Perth coffee scene has grown amazingly

big focus, but as he ran the company for close to

who was the Production Manager and is now

in the last 10 years, and its best is as good as any

40 years, he developed its progression from a small

my partner at Dimattina Coffee, would have all

of Australia’s. I have huge respect for some of

family company, into to a large national coffee

the employees’ kids working for him during the

the pioneers who brought coffee to WA, such as

company. Through that time, a lot of the people

holidays, packing coffee, putting labels on bags

European Foods. And there are also some great

he employed and shared his knowledge with also

and doing other odd jobs.

WA companies striving to raise the bar even higher,

went on to start their own coffee businesses.

He was always big on quality, technology and

After the obligatory studies and travel, I started working full-time at Mocopan. I’d been there for

such as Five Senses and Kamran at Fiori. I’m trying to continue in the same spirit of improvement.

Hopefully the next few years see a bit more of

customer service. He introduced a lot of coffee

a couple of years when the family sold Mocopan

brands into Australia. He travelled frequently to

to Cerebos. I was able to experience working

an investment in roasting and lab equipment. I’m

Europe and other countries, bringing back new

for a larger multi-national company for another

always trying to match the art with the science

ideas. He also had very loyal staff. He thought of

few years. However, in 1998 I lost my license

of roasting. It’s a bit clichéd, but you never stop

these people as his family, and in return they would

for demerit points … I don’t drive as fast now!

learning. I was lucky enough to meet Tracy Allen

do anything for him and his customers. He passed

Company policy for their sales representatives was

this year and complete my Q Graders Certificate

away tragically when I was fairly young – but he

that loss of license led to dismissal, so Mocopan

with him. Our team are also always working on

remains an inspiration to me.

fired me. No exceptions. As anyone who has been

improving their skills, which we can then pass on

fired knows, it can be fairly demoralising – probably

to our clients. I’d also like to be able to travel a

him. As a kid, we used to spend hours at the

more so, considering my father started roasting

bit more over the next couple of years, hopefully

factory, where we would have huge games of

coffee for the company.

attend a Cup of Excellence competition – and

I have fond memories of going to work with

hide and seek amongst the roasting equipment

I guess I was always going to continue in the

discover some new and exciting coffees.

As most people who work in the coffee industry

and scale the pallets of green coffee. It was a

coffee industry, and as they say, ”One door closes

great playground. I also recall warmly waiting in

and another one opens”. So getting fired probably

know, it can be all encompassing. I love coffee,

cars at the back of restaurants, while he would be

provided the launching pad to start Dimattina

but I also really love the people. Some of my best

delivering coffee after-hours, or fixing an espresso

Coffee. Shortly after leaving Mocopan, my cousin

friends are colleagues and clients. I guess with a

machine on the weekend.

Paul also departed, and he began Dimattina Coffee

job that can almost be described as a lifestyle, I’m

– where I was able to join him. Both of us, with

pretty lucky.

At one stage or another, most of the family did

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42. STORY BY JOSEPH A. RIVERA

chemistry.

Welcome back. In Part I of this series, we discussed some of coffee’s chemical makeup and its role in developing coffee’s flavour. This time, we’ll briefly discuss a few key components and take a brief journey to explore their role in flavour.

COFFEE ROASTING AND AROMA DEVELOPMENT.

A

lthough roasted coffee contains over 1,000 compounds, the vast majority of these aromatic by-products were created in just one process: roasting.

Through a series of complex reactions involving sugars and proteins, we as roasters convert this otherwise boring, grassy smelling green bean to one with rich complexity and great aromatic appeal. But what are these compounds?

Over the years, studies on coffee’s flavour has determined that of the 1,000 or so compounds found in coffee, only about 50 percent of them are volatile or can be detected by smell. But even then, not all of them serve as equally important flavour constituents. According to chemists, we can synthetically ‘recreate’ the smell of coffee by simply using a handful of compounds in the lab.

Ask any coffee lover what is the best part of coffee, and many would say it’s the aroma of freshly roasted coffee. Interestingly, many of these wonderful aromatic compounds in coffee are actually some of the most foul-smelling compounds known to man. One class in particular – the mercaptans – are compounds

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typically associated with the smell of rotten eggs or otherwise decomposing organic material. But one compound in particular – furfurylmercaptan (FFT) – has by far been associated with the most ‘coffee-like’ aroma at low concentrations and is extremely repulsive at higher levels. However, like all potential odorants found in food, the development of FFT and several others are highly dependent on roasting profiles and bean composition.

During roasting, the rate and application of heat plays a critical role in the development of important compounds. As roasting progresses, thermal degradation of sugars and proteins allow them to react through the Maillard Reaction and ultimately produce the flavour of coffee. These reactions, which occur at various stages in the roast, begin with the development of peanut-like aromas about 170 °C, then become more coffeelike at about 180 - 190 °C. Once we’ve reached 200°C, we begin to see the formation of phenols and furans – or compounds typically associated with caramely/burnt like attributes.

But as roasting progresses and the beans get

progressively darker, we also see a corresponding decrease in the level of acidity. Since the overall flavour of coffee is based on both smell and taste, this decrease in acidity affects the ultimate profile of the cup. For most coffee buyers, coffee acidity is a prized attribute and one indicative of the plants’ growing region and unique terroir.

For example, coffees cultivated in Brazil generally are lower in acidity than say a Colombian – and markedly lower than a Kenyan.The exact reasons for this are quite complex, but overall we can attribute these changes to over thirty organic acids found in coffee, each playing a distinct role in how we perceive acidity. Of them, chlorogenic acid makes up the vast concentration of acids in coffee; as roasting progresses, it is decomposed to qunic and caffeic acid – both of which have slightly bitter attributes. Other acids such as citric and malic, which contribute to the citrus-like notes in high quality coffee, are also decomposed during latter stages of roasting and are partly responsible for the decrease in overall acidity. But acetic acid, which is produced during the fermentation process in wet processed

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Mapel Syrup

Bakers Dark Choco late Swis s

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re Cu s nP ts ou rde nu Ga ce ea s dP u ll ia e t s no A oa i R m ts gu lnu Wa Le ice mic R ike Balsa t-l u N Toast e k li Malt

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As seen from the Flavour Wheels, these terms can be categorised, then drilled down to describe each attribute even further.

Take for example, sour – this base modality can be broken down into soury and winey according to the Flavour Wheel for more accurate classification. Thus far,

Mild Delicate

Soury

n io On

t Sal

One such system has been that of the SCAA Flavour Wheel, which aims to dissect each of the aromatic and taste attributes into easy to understand descriptors.

Ni pp y

d Blan

As you may have guessed, the combination of aromatics and taste is extremely complex, and over the years there has been an industry effort to standardise tasting methodologies and descriptive terminology.

Pi qu an t

rt Ta

THE FLAVOUR WHEEL.

the system works quite well, but perhaps the most striking aspect of the wheel is the clear separation between taste and aroma. When compared to the taste side, we see that things on the aroma side have additional layers of complexity.

Over the years, sensory scientists have been able to establish a good understanding of taste, but we are still light years away in truly understanding the issue of smell. It’s been estimated that coffee is by far one of the most complex food matrixes in existence, so it will take several more years to fully understand how we truly perceive this wonderful beverage.

Fortunately, science has made great strides in areas of chemistry and sensory science, which provide coffee professionals with the knowledge and tools to develop a better product.

y ng Ta

coffees, is a key acid that can make or break a great coffee. Ferment for too long, and levels of acetic acid increase, producing a defective fermented note; while too little, generally produces a coffee with a flat/ muted flavour.

Coffeee Blossom

43.

ABOUT THE AUTHOR. Joseph A. Rivera holds a degree in food chemistry and is the founder/creator www.coffeechemistry. com. He has conducted numerous technical training seminars throughout Australia on exploring and understanding coffee science. For more information, contact him at joseph@coffeechemistry.com

At Ducale we have a “state of the art ” roasting facility from where our expert team of master roasters carefully embrace all the raw materials natural characteristics by using time honoured techniques and cutting edge technology to deliver full bodied and complex flavours, exceeding our extremely high benchmarks for technical perfection and customer satisfaction levels...

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8/11/11 4:17:53 PM

44. STORY BY INSTAURATOR Managing Director – Coffee Logic International.

fuss THE

Around the world, Australia and New Zealand are recognised as world leaders in the espresso realm – quite an achievement for two continents located roughly 12,630 kilometres from coffee’s original birth place in Ethiopia.

H

owever, this shouldn’t be all too surprising, as there are two things Australia and New Zealand share in common – and that’s a love for sports and liquids. In comparison to the mature wine industry, the coffee industry is only now reaching its adolescence. The appreciation and prestige associated with the wine industry is something that is only beginning to develop within the coffee industry, as consumer awareness and education grows. Odd, considering coffee is the most consumed drink after water, with an estimated 2.25 billion cups served worldwide every day.

It’s a fair observation to make that some of our most experienced and talented baristas and roasters are not viewed in the same light, outside of coffee circles, as wine makers and connoisseurs. There’s science and skill associated with the production of wine and coffee, and an adept palate is a necessity for both. One could even argue this is more important when it comes to coffee, as it’s

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estimated wine has around 400 distinct flavours, while coffee has 800.

Creating a platform for the Australian coffee industry to standardise and benchmark against the world’s best, while also creating learning and development paths for people passionate about coffee, was a missing element and a key goal for coffee veteran and guru, Instaurator.

Together, he and fellow directors, Mick Kiely and Saxon Wright, have recently launched the arrival of Coffee Logic – a company offering internationally recognised development and certification courses in Australia.

The courses Coffee Logic can now offer in Australia were previously only possible to attend by travelling to the US – a costly exercise.

These courses are developed, managed and operated by Specialty Coffee Association of America’s (SCAA) charitable trust, the Coffee Quality Institute (CQI).

You must be selected by the CQI as

an official International Educational Partner Licensee and run courses from an internationally certified coffee lab, which Coffee Logic have developed in Arndell Park, NSW. Instaurator comments: “Australia is one of the most sophisticated espresso based coffee consuming markets in the world, and up until now there have been no internationally recognised coffee educational programs based in Australia.”

The Q Coffee System locates specialty coffees at their origin; when a coffee moves through the Q Coffee System and becomes verified as a Q Coffee™, it signifies an independent confirmation of quality that can truly be deemed specialty.

According to the SCAA standards, a coffee that receives a score of 80 or above is considered specialty, Q Coffee™, providing an assurance of quality that consumers can trust.

At the backbone of the Q Grading System are licensed Q Graders – professional cuppers accredited by the Coffee Quality Institute.

8/11/11 11:46:10 AM

45.

To become an SCAA/CQI Q Grader, students must pass a battery of tests covering green coffee aspect grading, sensory analysis, and cup evaluation based on SCAA Green Grading protocols. The Q Grader program is designed for quality control professionals who wish to train under a rigorous program and to regularly test their acuity – and for those who wish to participate as judges in SCAA sponsored, managed or collaborative cupping competitions.

Passing the Q Grader is not an easy task; there are, after all, only 1,300 certified Q Graders currently in the world. To take on the course and examination, you need to ensure you are at an advanced level with traditional cupping knowledge. If in doubt, the Pre Q Grader, which is held over one day, is a good practice course to prepare you for passing the Q Grader. Throughout the Pre Q you will get snippets of all tests in the Q Grader; you basically get a run through and a taste of what is to come.

There are also Barista Guild Accreditation

courses covering all areas of brewing and Roaster Guild Accreditation courses, beginning with basic green coffee grading and processing all the way through to a master roaster level, where you will cover everything from plant safety to packaging and blending.

“Offering CQI certified courses on our door step will hopefully assist in putting our local talent alongside the very best. We are really excited about the opportunities for the future,” said Instaurator.

For more information on Q Grader, Roaster and Barista Certification courses, go to: www.coffeelogic.com

...and they roast great coffee as well!

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8/11/11 11:46:34 AM

46. STORY BY LOUISE TURNER

THE SWEDISH COFFEE EXPERIENCE.

Café Culture lost their graphic designer Louise Turner to the travelling bug earlier this year. We know she misses us and the coffee ... so much so, that she has reported in on her super Swedish coffee experience in Stockholm.

A

fter travelling for 8 weeks straight around Europe and seeing a touch of London, I have finally found one café worthy of attention and gratification.

Before leaving Australia, I had not done my coffee research well, so I knew I would probably find it difficult to locate a decent cup of coffee in Europe. I took for granted how accessible it was to me at home and how pleasurable that had been. I was now off on an adventure and keen to explore and see what would come of it.

In Europe I scoured coffee blogs and asked locals everywhere I went: in Barcelona, all over France, Amsterdam and Switzerland, but my search has proven difficult.

Today however, I experienced a moment of true heaven again in Stockholm, Sweden’s trendy capital, with REAL cafés that know what a latte is and serving the most delicious tarts, cakes, pastries and open sandwiches. Being a lover of caffeine, café number three of the day deserves my total blessing. ‘Espressino’, situated in Soldermalm, (Fans of the popular thriller trilogy, which began with The Girl With the Dragon Tattoo, will recog-

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nise the name as the home of fictional crimefighting journalist Mikael Blomkvist). The café captured my eye on a coffee blog, stating it as the best café in the city. With a huge window looking out onto the busy pedestrian laneway full of wickedly cool, small art galleries, designer shops and fantastic clothing stores to make anyone blow the limit on their credit card, this cosy café certainly had the goods. A 5 group La Marzocco machine that really made me miss making coffee for the past two months of my travels and a cabinet full of delicious lemon tarts, cinnamon pastries and huge open sandwiches – I knew I had hit the jackpot.

I ordered a piccolo latte from the barista, who happened to be a fellow Aussie who had been living in Stockholm for the past 3 and a half months – originating from Melbourne. He told me that ordering an ‘espressino’ is the Swedish version of a piccolo and asked if I wanted a single or double shot. In desperate need of a great caffeine hit, of course I opted for the double. As the portafilter was dosed and the milk steamed, my mouth was watering. Upon chatting with Craig – the Aussie

barista, he was telling me about their house blend of coffee, which I had just devoured – the Passagen blend from the roaster ‘De Matteo’, with beans from Brazil (Daterra Monte Christo), India (Baba Budan Girl) and Ethiopian (Liniu). This Swedish roasting company is from Gothenburg, the 2nd largest city in Sweden. To check out their coffee, visit shop.cafeett.com/en/grp/da-matteotorrefazione.php

My first sip of proper coffee in 2 months was divine! A simple pleasure from back home, I can truly now appreciate.

I have to congratulate them on producing a fantastic blend. Now, I am no expert on coffee profiles and neither do I proclaim to have the perfect palate that has been trained for years, but this I know – this was a great tasting coffee. I ordered an espresso, unable to resist another strong hit of caffeine. It was light, sweet and aromatic with no heavy bitterness at the end – just the perfect buzz of espresso.

I certainly suggest this café when in Stockholm,

8/11/11 4:18:30 PM

DESTINATION 47.

STOCKHOLM

and to even make a special trip here. This city is alive and buzzing with energy, quirky shops, endless cafés and beautiful waterways (of which you cross many, as the whole country is made up of over 140 islands and Stockholm itself of 14). This is definitely one of my favourite places of all I have visited so far. I am seriously considering moving here to absorb more of this great place.

This blend of coffee is now their house blend, as it was so popular when they featured it instore.

Changing the face of coffee.

www.ducale.com.au

The brand does do single origins. In the café they feature other brands and blends in their second hopper. It was a great café with a great vibe, both inside and out.

Aus and NZ have been influences lately in the more Bohemian centres (in Europe), and the roasters and cafés are catching onto the café culture of Australia.

Australia is really leading the way with coffee and latte art etc. It is expected that your coffee will come with silky milk and a nice pattern, and in Europe it is only very recent to find places that are starting to do this.

Since writing this article, I have now travelled to Copenhagen in Denmark, and they are even more café cultured than Sweden. I visited ‘Laundromat Café’ and ‘Coffee and Vinyl’ – this had the best coffee I could find in Copenhagen. Very cool cafés – great atmosphere, fantastic food at Laundromat.

The prices of coffee in Copenhagen average at around $5 – apparently named the most expensive city for coffee in the world – a small sacrifice, if you ask me, for the the most intriguing places. I am seriously going to look into moving and working here after my UK visa runs out. I love it so much; it’s fantastic!

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8/11/11 11:48:01 AM

50. STORY BY ANDY FREEMAN www.coffeesnobs.com.au

GET PRESSURE

In the last couple of years, the buzz words in the pointy-end espresso market have been ‘pressure profiling’, but what is it and how does it make espresso better?

S

layer, La Marzocco, Cimbali and others are producing machines heading towards a $30,000 price tag, and all of the companies are clamouring to be the manufacturer of the best pressure profiling system and the owner of the most amounts of exclusive patents. Their take on what pressure profiling is will vary from pre-set pressures to manual multi stage pressures and even progressive, programmable and recordable profiles.

Most modern espresso machines run at a fairly high standard operating pressure of 9 bar, that equates to roughly 4 times the pressure you have in your car tyres. A lot of the early machines shot straight to 9 bar, and that pressure was held there until the pour stopped. Later machine design incorporated a lower pre-infusion pressure, where water is restricted for the first 3 or 5 seconds before it ramps up to the full 9 bar and then remains at that pressure till you stop the pour and it returns to zero pressure. (Shown as red and green on the graph.)

The ‘old school’ lever espresso machines applied anything up to 12 bar at the start of the pour, and the pressure lessened progressively through the pour until the water chamber was empty and the handle was back upright. Some later lever machines used multiple springs to change how linear the pressure release was,

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but the results were much the same; the barista released the handle at maximum pressure and the spring then applied a progressively lower pressure through the shot. The better skilled lever machine baristas would turn the use of these into an art form. Rock the lever at the bottom of the stroke, pause it on the way up, gradual release, then let it finish under spring pressure. (Yellow on the graph indicating lever spring pressure only.)

Two years ago at the SCAA show in Anaheim, USA, there was much fanfare about the public arrival of an espresso machine that had very stable temperatures and a ‘flappy paddle’ that allowed the barista to determine the pressure of the shot. This machine had 4 pressure positions, which were mains water supply (3 bar) pressure, stage one preset (e.g. 4.5 bar), full pressure preset (e.g. 9 bar) and of course, zero pressure (0 bar).

This process is entirely manual and relied on the barista to set up the machine correctly, and then during the day watch each shot closely to determine when to change to each pressure preset. (Shown as dark blue on the graph.)

The current king of the puck pile in pressure profiling machines is the one that has full access to programming each group while using the machine and recording the barista’s choices for later play-back. This, in my opinion, is a huge leap forward over the manual profiling machine. I can

only imagine how random or time consuming playing with profiles could be during a busy session in a café, and my first hand experience of paddle profile machines is that they take typically anywhere up to twice as long to pour the shot.

Prerecorded profiles would allow someone to dial-in the beans before rush hour and to use that profile for the business end of the day. This machine will also allow higher maximum pressures (13 bar) and more gradual changes between, offering far more flexibility in how it’s used.

(Shown as light blue on the graph.)

Fully flexible pressure profiling allows for a long pre-infusion, gentle ramp up to pressure and a gentle down ramp. That style of profiling will typically produce a softer, rounder shot with better body and mouthfeel compared to the same shot in a constant pressure machine for the same duration. By the same token, you can achieve a very similar result in the 9 bar machine by dosing higher and pulling the shot earlier, ristretto-esk.

Assuming water temperature is a constant in your espresso machine and your steamed milk is always silky perfection, then the current variables that staff need to juggle are grind, dose, tamp and pour. We already know that any single change to those variables will change all the others and will change the result in the cup. Add pressure profiling to the equation, and you have an endless array of staff driven variables to try and manage.

Pressure profiling does some amazing things to an espresso shot; gentle ramp up seems to produce the single biggest impact to a known coffee, and with more time I might discover other patterns and generalisations that can be used in a barista tool kit to tweak the output of a machine.

8/11/11 11:50:06 AM

If you don’t have a $30k machine on your bench to play with, then I suggest grabbing a manual coffee maker and trying it out.

If you don’t have a $30k machine on your bench to play with, then I suggest grabbing a manual coffee maker and trying it out. I’ve been using the portaspresso ‘Rossa’ for trialling some different manual pressure profiles. First we need to ensure our grind, dose, tamp variables are the same and we use a consistent temperature hot water. To pressure profile, it’s just a matter of turning the handle at different rates to apply a different pressure profile; the handle itself provides great manual feedback, and you can feel very subtle differences in the resistance. Then all that’s left is to taste it, make lots of notes and twist-out another shot. I’ve also had some really good results from pressure profiling on the Presso by changing the weight applied to the arms during the shot and of course, great coffee from changing my handle release technique on an old lever machine.

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In summary, pressure profiling is a lot of fun and exciting to experiment with; results will vary from amazement to curiosity in a blink of an eye – and the more you profile, the less you understand why that last small change had such a big impact. Pressure profiling will open your eyes to just how different a single coffee can be, and as an educational tool it’s well worthwhile having a play. You can then determine if you need to purchase really expensive equipment, play with a more simple device or just beg, borrow, steal access to someone else’s machine for a great learning experience.

Most of all … enjoy the journey!

Contributor: Andy Freeman owns and runs coffeesnobs.com.au. Fresh roasted coffee, green beans and Australia’s biggest coffee forum www.coffeesnobs.com.au

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54. STORY BY JACK SCHEEREN

The weather is getting hotter. But coffee is getting colder.

A few years ago when the Roast and Ground coffee industry told us that coffee should be drunk at 65, not 75 degrees, I donâ&#x20AC;&#x2122;t think anyone would have ever thought that we would one day be drinking it at 4 degrees. At ONA Coffee we are always looking for something new to play with and right now, it is definitely the cold drip.

A

fter a lot of research, the cold drip remains quite a mystery. However, from what we know, its origins begin in the colonies of South-East Asia. Coffee was very unattractive to drink in this part of the world, due to the extreme heat and humidity. So, cold infusion coffee was developed. This was a way for people to enjoy the beverage, without adding to the already stifling conditions.

It may not be as hot here, but the specialty industry, as always, is giving it a go. Cold Drip Towers have found their place slowly dripping alongside their kin of Syphons, pour overs, Chemexes and now Aeropresses.

Although it may require a bit more patience, I donâ&#x20AC;&#x2122;t think anyone would disagree that cold drip holds its own as a coffee brewing method.

In fact, the product is quite remarkable. Without any heat applied, this method successfully

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extracts a sweet liquory product from coffee. It can highlight the deepest of chocolates, caramels and spices or the lightest fruit with a texture unlike any other brewing method.

What we have deduced from the cold drip and all alternative brewing methods is that it is still a coffee extraction. Hence, in reality the theory and approach is no different to espresso. Also, being a gravitational based method, we see even more similarities. From this, the variables are as such: grind, dose, extraction rate, extraction temperature, water quality, roast profile and, of course, the coffee.

The two results you get from cold drip are either a dark, rich and liquory extraction or a more light and fruity extraction, more similar to filter style coffees. To achieve the heavier result we use a slower extraction (4 drips per 10 seconds), and for the lighter we do a faster extraction (15 drips

per 10 seconds).

The dose and grind are used to achieve balance in the cup. So, with a higher dose you are going to get more sweetness and viscosity, leaning towards the more liquory style, and a lower dose will promote more acidity, leaning more towards the light and fruity. As we know from espresso, this just comes down to trial and error to get the right dose and grind for that particular coffee.

Water quality is a large factor that is quite often overlooked. In the case of cold drip, we have found that hard water, which has more solids (minerals, metals, vitamins and proteins), will promote sweetness and complexity. On the other hand, soft (filtered) water promotes clarity and acidity.

Our final insight is this. Match your method to your coffee! If you have a fruity and bright East

8/11/11 12:02:21 PM

55.

African that has been roasted for filter, try to emphasise its natural characteristics with the faster extraction. Conversely, if you have a nutty and chocolaty Brazil roasted for espresso, slow it down and get the deep intense liquory result from it.

So, does the slow and old world cold drip have its place in the fast paced café world? Definitely!

The cold drip is the least labour intensive and most forgiving brewing method you will encounter. Looking back, I don’t think I have had a bad cold drip.

Personally, I think that the cold drip is the mainstream entry to the world of specialty coffee appreciation. It cuts through the bitter stigma of black coffee with a sweet, interesting and approachable product that engages everyone who tries it. It is perfect in summer and it lasts in the fridge for weeks and actually improves. In the end, it’s not going to replace your espresso machine, but it does add another element that showcases your café as going that extra distance with coffee.

But let’s not forget alternative brewing’s largest benefit. How can you go past this for your domestic coffee solution? It takes up hardly any space, it has a long life, it’s easy to clean and you can drink it as it is. No additive or extra equipment is required.

All in all, this is great brewing method. It is simple enough to be approachable for the public and complex enough to keep baristas engaged – not to mention the aesthetic value of the tower.

The setup.

If you visit the ONA Coffee website: www.onacoffee.com.au you can pick up a cold drip tower

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for a meagre $295. The rest of the setup costs around … oh wait … that is the whole setup!

This is seriously easy. The 1L tower is perfect for home users. The exact same tower is used by the Ona single origin roaster to make our cold drip recipes. It is small and reduces the extraction time.

However, for a café, you can get a 3L Yama tower that comes with an antique looking stand. It’s a definite eye grabber and can do a big enough brew to keep you going for a while.

Pour 600 grams of water and 100 grams of ice into the top vessel. Using grams will help you achieve the highest accuracy.

Grind 56 grams of coffee to a similar coarseness of plunger and place it in the middle vessel.

Make sure your filter is in! We have found that the filters that come with your towers work quite well. Lightly tamp the coffee grounds to ensure a flat top surface.

Wet a paper filter and place it on the top of the grounds. This helps distribute the water evenly across the grounds. If you don’t rinse the paper filter well, it can infuse a woody flavour into the coffee.

Adjust your drip regulator to about 12 drips every 10 seconds. We have found this is a good starting point. We advise using a timer for this part.

Find something to do to take your mind off it. It

can be mesmerizing. Keep an eye on the middle vessel. If it starts to flood the grounds, you may have to slow down the drip rate a little bit. The extraction will take a few hours. The time depends on your quantity.

When the extraction has completed, cover the bottom vessel and put it in the fridge to cool.

It should keep in the fridge like this for several weeks. Once cooled, serve it in chilled glasses and enjoy!

Once you are used to the process, play around with the variables to try and get an outcome that you like. I suggest only changing one variable at a time. This will help you identify how each affects the extraction.

About ONA. ONA Coffee is a specialty coffee wholesale company, based in Canberra. ONA’s roasters and baristas have competed at national level, and recently Sasa Sestic won the Danes Australasian Grand Barista Championships. Sam Corra, their roaster, took first place in the 2011 inaugural Equal Barista Cup at Fine Foods in Sydney.

If you are looking to purchase a cold drip tower or any other coffee equipment, visit: www.onacoffee.com.au. ONA also provides barista training.

To keep up with their insights, follow them on Facebook.

8/11/11 12:44:48 PM

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56-57**Joey.indd 56

8/11/11 12:46:17 PM

GINA (NUMERO UNO) & PHIL (KOKO ESPRESSO)

management.

High street café competition in Sydney’s suburb of Surry Hills is arguably the most intense in Australia, with every major coffee brand being represented within a 400 metre radius. To compete in this market takes more than just a unique café offering – finally it comes down to producing a great coffee. wenty year industry veteran and business

T

through my machine.

owner, Phil of KOKO’s café, talks about his

Given the level of competition, how important is

commitment to producing the perfect café

the choice of coffee?

right product was in taking him to the next level.

make sure that my level of consistency and taste of

What do you like most about what you do?

coffee was always going to be competitive and needed

experience and how important finding the

I still love making coffee.

And how would you describe the set up at KOKO? It’s very homely. When someone walks in, they

In recent years, competition has grown. I had to

to take my business to another level. I stuck with my previous supplier for so long, because I hate change.

Tell us a little about the blend you have now

have to feel comfortable; they have to feel accepted

The majority of coffee I sell here is milk based –

instantly. I look at it this way, because I look at it as a

drunk in 8 oz takeaway cups, so I wanted a coffee

customer myself. You go to a café, you walk in and you

that has good body and sweetness, with an earthy,

see 3 - 4 staff members and no one acknowledges you

aggressive bite. I believe I achieved this working with

– there’s nothing worse.

Numero Uno. My blend consists of several high quality

I’ve positioned my coffee machine at the entrance to

Arabica beans, some washed, some dry processed. The

the café, so I can instantly acknowledge that person.

KOKO blend is made up of African coffee for a winey

Making the customer feel important brings them back.

acidity and fruitiness, a high grown South American

I do that every day by making the coffee myself, and I

and Central American for a cleaner acidity, with a

try to make it perfect for everyone walking in.

premium Sumatran for body and sweetness.

How important is it to have a point of difference

Any regrets in changing?

to your business?

Extremely important; it is what differentiates

Absolutely not! I can’t believe I waited this long before I changed. It’s already having a positive impact

your business from the rest. Particularly in today’s

on the business.

evolving industry. I don’t classify myself as a one of

Phil, do you think that Arsenal will win the

the best baristas, just a more complete barista. I’m

Champions League this year?

a businessman as much as I am a barista, so for me

OK. My prediction for Arsenal this year is we will

it’s not just about making great coffee. If I have to

finish third in the leagues, and will get to semi finals

compare myself to a nearby café, their service is more

Champions league; FA cup semi finals we’ll lose;

robotic. You need to join one queue to order, one to

Carling cup final we’ll lose. So we’ll win nothing!

pay, another to pick up your coffee. Here there’s no

Numero Uno’s Roaster, James Craig, began the

system ... yet there is.

process of developing the right coffee blend by first

Do you see coffee company branding as a positive

understanding Phil’s market, then establishing the

thing in the industry?

coffees that would provide the kind of body, roast

To a certain degree yes, but that depends on the market you want to attract. My market is not that audience. They are more discerning and savvy. I target

flavour and crema that Phil was looking for and that would eventually build KOKO’s brand.

To make a booking for Numero Uno’s Coffee

people who come here because of the coffee, not what

Tastings or Professional Barista Workshops, phone Gina

is written on the coffee cup. Coffee for me is about

or Richard on (02) 8399 0111.

how it’s roasted, how it’s packaged and how it behaves

www.numerouno.com.au

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8/11/11 4:21:35 PM

58. STORY BY CHRISTINE COTTRELL

When asking about the espresso coffee scene in Amsterdam, authorities in Australia and the UK led me to believe that there is no good espresso in Amsterdam. Well, I am here to say, this is simply not so.

Amsterdam.

M

y local research with a hotel receptionist and hairdresser was more positive. (You can always count on hairdressers to know what’s happening!) Both happily wrote a list of their favourite haunts.

It’s convenient that all are in easy walking distance and fit on the map you get from the hotel. With lists and map in hand, Paul and I took off to discover what Amsterdam has to offer a couple of Australian espresso enthusiasts – and to find the famous Dutch apple cake.

In and around the area known as Centrum, you will find …

Melly’s Cookie Bar (Nieuwezijs Voorburgwal 137) behind the Royal Palace on Dam Platz, in one of the shops attached to the back of the church. Guillermo will proudly tell you that he and his beans are from Livorno in Italy; he will offer a Portuguese pastry or some Dutch cookies with

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your coffee – and a South American wine tasting to follow. Next door is Koffie Culture Centrum (Damrak 133), a supplier of machines and locally roasted beans. The former owner, Henk van der Roest, happened to be there and claims he is the grandfather of Dutch coffee, proudly showing us a copy of the book he wrote about it. Just off Dam Platz is Bar Italia (Rokin 81-83) – not the famous Bar Italia in London with an Amsterdam outlet – but a place modelled on the Italian grand caffe/espresso bar concept, complete with panninis, tiramisu and good Lavazza coffee.

At The Coffee Connection (Niuwezijds Kolk 33), Dave the barista was competently churning out whatever his international customers ordered.

He presented us with perfect ‘piccolos’ and the Americans next to us gave the nod of approval for their ‘grandes’. Dave obviously understands that customer service is the key to his success and has the personality to make it happen. (Dave

has to move soon, so might now be in a new location.)

Close to the Niewmarket, there is Hofie van Wijs (Zeedijk 43), a delightful establishment that has stood the test of time since 1792 and still roasts their beans in-house. There is an amazing mini museum – full of all kinds of coffee and tea memorabilia. I recommend you take their Tour of Old Amsterdam, that starts with selected singleorigin coffees from Indonesia and, of course, a slice of apple cake.

Between Rembrandtplein and Frederiksplein, a quieter and less touristy precinct where I will choose a hotel next time, there is …

Brug 34 (Utrechstraat 19) scored the highest on our AAA criteria of Ambience, Attitude and Action. It is a chic little place, with vases of fresh tulips on every table. Sjors, the barista, was keen to please and produced two perfectly balanced espressos. Il Tramezzino (Utrechtstraat 24) is

8/11/11 4:19:00 PM

59.

DESTINATION AMSTERDAM

perhaps most impressive for its colourful display of the special type of Italian sandwich known as tramezzini. But the coffee, an Italian blend proudly prepared by Vlad from his tall Electra (the one with the eagle on top), was impressive as well. De Koffie Salon (Utrechtstraat 130) offers choices – sit at the bar, linger at the communal table to chat or work at your computer – or wander around the walls enjoying the exquisite photo display, featuring film celebrities from past decades. This is a well-established place that also does classes.

At Two for Joy (Frederiksplein 29), I never got an explanation of the quirky name, as Mahir was way too busy pushing out great espressos and foaming his milk to perfection. There were lots of comfy little spaces inside – and a sunny spot to sit out the front. This is obviously where locals drop in to enjoy a superb coffee or pick up a bag of freshly roasted beans – and dogs are obviously welcome.

Everyone will tell you to head in the direction of the Jordaan and De Negen Straatjes, (the old Jewish area) to find good gourmet experiences, including coffee at …

Screaming Beans (Hartenstraat 12), where it is obvious they have the espresso formula nailed, with luscious looking beverages darting in every direction and all the recent trends happening.

They advertise that most products are organic, and the place was packed with happy customers.

There is also a small training centre out the back.

Although it was not on our list, just by chance we stumbled upon SOK (Hartenstraat 34).

Named after Sander, Onno and Kees, the three

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baristas running it, it’s a ‘pop-up’ designed as a space where experts come to share and learn.

Kirby Berlin, our Australian latte art champion, was there practising for the upcoming world championship event in Maastricht. Her triple tulips looked perfect – and tasted terrific too!

Kaldi Koffie and Thee (Herengracht 300) is a chain of machine and bean suppliers with coffees and teas from all over the world and every type of machine and accessory imaginable. They serve a good espresso and recommend you finish it off with one of their fine chocolates.

You can see there is great espresso to be enjoyed in Amsterdam – so long as you know where to go. Some places have only been open for less than a year, so it’s a new and rapidly growing scene. Next time you visit Amsterdam, put on your walking shoes, get the hotel concierge to help you find the streets on your map – and enjoy another Perfect Espresso guide to exceptional coffee experiences – along with some fine Dutch apple cake.

But be warned … In Amsterdam, if a place is called a coffee shop, as opposed to a café or bar, you need to know that you won’t get coffee of any kind there.

Instead, it sells soft drugs such as cannabis (marijuana, weed, by its other names) and, although not exactly legal, is tolerated by the Dutch government.

Curious, Paul and I took the tourist tour. It was blatant pro-cannabis propaganda, but extremely interesting, taking us to places in the famous red light area we might not venture to otherwise – such as the so-called Cannabis Museum and College. With names like Funny People Coffee Shop and Funky Weed Coffee Shop, you are in no doubt that these are not the kinds of places you go to for coffee and cake.

Our reason for being in The Netherlands was to exhibit at the SCAE World of Coffee in Maastricht – a most elegant Dutch town that boasts five restaurants with Michelin Stars. All the cafés and bars turned out treats too for the visiting coffee folk from around the world, and the Mayor put on a great welcome party at the Town Hall.

The SCAE World of Coffee hosted five World Championship events: the Latte Art, Coffee in Good Spirits, Cezve/Ibrik, Cup Tasters and Brewers Cup. We were proud to be there waving the flag for the Australian competitors, including Luca Costanza, who came in 3rd in the World Brewers Cup and Andy Freeman, who came 5th in the World Cezve/Ibrik.

There were some surprise firsts this year, with South Korea winning the Cezve/Ibrik Championship and Russia, the Coffee in Good Spirits. The winner of the new event, the Brewers Cup, went to Ireland. With Greece winning both the Latte Art and the World Cup Tasting Championships, it was no surprise that Greece took out the overall title of Best Coffee Nation.

And finally, a big thank you to Mark Hanna from Natvia Australia for hosting the amazing Sweet Fantasy barista party afterwards. It was a truly magical experience!

8/11/11 4:19:10 PM

60. STORY BY TIM ADAMS

IN PARADISE. It is very rare that you can walk into a cafe, only to be served coffee by an Australian Barista Champion. It is also even rarer to walk up behind the door of a mobile coffee van and be served a brew by a former Australian Barista Champion and 2 x Queensland Barista Champion!

W

ell, that’s the Sunshine Coast for you – full of surprises.

Really, I am delighted to be sitting here on my back deck on a beautiful 28 degree Caloundra afternoon on the Sunshine Coast to write this article.

This year Caloundra will host the 2011 Golden Bean Roasters Competition and Conference, and for the first time in 6 years it will be held outside of Port Macquarie in New South Wales – a coup for us Queenslanders. It’s exciting stuff for all who will attend this year and for this beautiful location to have such a huge industry event held here for the first time.

I have been a local on the Sunshine Coast for almost 9 years, so I can vouch for the local café scene here and things to do in the region – that aren’t all about coffee as well!

Living in a regional area can certainly have its advantages. The lifestyle is amazing, with beautiful weather, beaches and surf and awesome alfresco dining. The sunshine coast really does tick all of those boxes; however, from a business point of view, it can have its great challenges as well – especially when you’re a barista and involved in specialty coffee. Sometimes your seriousness and passion for an industry can be overlooked by the laid back and casual ways of the area and its people.

In 2009, I became one of only a few people to be crowned an Australian Barista Champion. What made it more special was the fact that I was the first Queensland barista to have won the title and also, I had done this from a regional area! At the time, the locals really did struggle to understand the importance of such an achievement and what the word ‘barista’ actually meant. I remember returning from the WBC in Atlanta after placing

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13th in the world, thinking, “What the heck will I do with such a title!” After 2 months of unemployment here on the coast, I was just about ready to give up and move to the city to seek greater prospects. I really am glad I didn’t, because there was so much exposure to be gained and I really didn’t want to move and take the title with me. Once I found a base for employment at the Pioneer Coffee Roastery at Yandina, the exposure and the education to the local public started to flow.

Next step was to figure out what Tim Adams actually wanted to do from a business perspective, and how I was going to personally leverage from my achievements. My year at Pioneer Coffee was a real eye opener for not only myself, but also for the local community. This experience really allowed me to promote the barista craft and to raise the profile of specialty coffee in this area as well. I began to realise that the more publicity we drew, the more awareness was raised – and the better coffee around the area became. Winning a second Queensland Barista Championship in 2010 also helped the cause.

This allowed me to take my career to the next level, to become a business owner and launch my own brand of specialty coffee. Tim Adams Specialty Coffee includes a mobile espresso bar, wholesale coffee distribution and café consultation. First and foremost, I am a barista who loves making coffee, so the decision to run a mobile espresso bar was an easy choice. My van allows me to work with all kinds of customers and clientele and to also evolve my wholesale coffee product. The weather outside here is pretty good as well. I would have to be only one of a few baristas with a sun tan!

The important thing is that if you offer your customers an outstanding product matched with

brillant customer service and passion for what you do, you can achieve anywhere.

Over the past year my wholesale coffee product has changed five times. Every 3 months I change my blend, to keep things seasonal. There are so many fantastic coffees available, so why not offer your clients and customers a variety of true specialty coffee! Season 5 has just been launched and has an amazing mix of coffee, including Nicargua La Bastilla, Sulawesi Toraja (Wet Hulled) and Gautamala Finca Liquid Amber.

This style of blend can be risky at times due the consistency debate; however, the positives certainly have outweighed the negatives. Most, if not all, of Tim Adams Specialty Coffee accounts have seen their coffee sales increase since taking on the product. Seasonal blends create excitement and enthusiasm for the change of flavour and education about new coffees. From a personal level, using and educating retail coffee customers has seen my weekly coffee volume double in 12 months!

Over the last two years, the average standard of Sunshine Coast coffee has been on the rise. What has also played a part in this has been the rise of the Brisbane Specialty coffee scene as well. With some big players moving in, this has seen them start to distribute their product our way – much to the delight of the local caffeine addicts. Campos, Veneziano, Di Bella, Genovese and Wolff Coffee just to name a few, can all be found somewhere on the coast.

The Golden Bean will again do wonders for the area, with the exposure and the gathering of many coffee professionals to the area. I can only encourage all of you who visit to extend your stay for as long as you can. The area has plenty of beaches, cafés and restaurants to dine in.

8/11/11 12:26:47 PM

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9/11/11 9:47:21 AM

62. STORY BY TRISTAN CRESWICK

for thought Have you considered the merits of producing you own baked goods from scratch, as opposed to outsourcing? The process can have an impact on your customers’ health, perception of you business - and also your bottom line ...

I

had to really think about it when considering baking my own instead of outsourcing.

Ultimately, I did what any barista would do when perfecting an espresso ... first, by looking for the reasons it’s not quite perfect, then finding an evolutionary solution to stop those tastes showing up again. My findings may be new to you, but they have been around long before you or I were here.

At the very beginning, you should know about the nature of creating something with your hands; in doing so, you’re filling the item with your good intentions. That, in a way, is love.

Love is the secret ingredient that makes Granny’s cooking so good, and that’s why it never tastes

the same when you’re following the list of instructions (recipe) she gave you. She does not need her intellect to tell her the whens, whats, whys and hows of the meal’s preparation. She understood the cooking technique a long time ago; now she just listens to her heart – possibly even humming a tune, her own unique frequency of happiness, while she’s at it!

As a human, food is such a huge part of our daily lives. Also as humans, we evolve. We try, we evaluate, and we adapt. The Fast Food revolution that’s been building in society for a few decades now is starting to fade. We can see this by noticing the big name brands, the main driving forces behind the Fast Food industry, are

now introducing the labelling of their products as healthy – some even go as far as to say natural.

In the world of commerce, it’s called adapting to consumer demand. Fortunately though, we’re human beings; a consumer is just a label they use to try to herd us. We know that healthier means a longer and happier life. To be healthier, you steer away from manufactured products and aim for more natural produce. Manufactured/ processed is the direct opposite to fresh and natural. The time of healthy living is here; living in nature was where it all started, and ultimately, where we will realise we belong.

So, WHAT ARE YOU WAITING FOR? Life is far too short to spend time doing things that

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one. It’s simple: measure & add ingredients ...

for thought

have been proven to make it shorter for you. As a world, it may take some time to relearn our livelihood – we’ve been distracted so long – but if the path of 1,000 steps takes 1,000 steps, once you’ve taken 1 step, there are only 999 left.

Acknowledging the steps so far, coffee has gone ahead in leaps and bounds in the short time I’ve been involved in the industry. We’re forever evolving coffee, for we take it very seriously. Sometimes I think, however, that we can be a little too focused on coffee. Sure, we’re in the coffee industry. But like anything good in life, there must be balance. Give your love and energy to everything that you do; your eggs deserve to have more than one basket.

It’s not natural that so many cafés of today have resorted to outsourcing cakes, muffins and pastry supplies. There is certainly nothing wrong with sharing your profits with local business through partnerships, but if you have an oven, two hands and the ability to enjoy using them, you are missing out on a very

62-63.indd 63

rewarding part of your business.

Baking these household creations was discovered long ago. It was then, and still is today, a very simple project to complete.

There are other distractions, however – titled things like ‘just add water’ – keeping this knowledge just out of your sight.

Notice them now and realise they are of no benefit to you. As a coffee enthusiast, how do you view ‘instant’ coffee? Anything instant limits your ability to enjoy the process of creation ... nothing natural is instant.

Home cooking in your café will reward you in many ways; in the monetary way, your margin is 70 - 80% (RRP $3.50 = $2.60 profit), compared to outsourcing a margin of 30 - 60% (RRP $3.50 = $1.60 profit). If you’ve been asking yourself how to earn an extra $50 - $100 a week, the answer just came to you. Plus ... there’s more.

There is a common belief that joy is received through creation.

The stigma within our industry of stress, negativity, jealousy and overwork doesn’t need to be a frequency you tune in.

We love what we do, otherwise we wouldn’t do it; we just need some balance. What if the answer for balance was as simple as baking a batch of muffins a day?

Through coffee, it’s the business of cafés that we’re in.

Coffee is, and in my opinion should always be, a huge part of your offering to the market, but it’ll never be the only thing.

It is my experienced opinion that successful cafés put energy into everything else they offer too. Learn to create and have an interest in quality – not the perception of it.

For information about how to home cook your baked goods in your business, try Googling it; all the knowledge you seek is readily available for free through millions or recipes and cooking tips. Take the first step, and empower yourself with these skills. For personal assistance in incorporating some home cooking in your business, contact my dear friend and business partner Simon Favorito via email: simon.favorito@gmail.com

two. Mix to combine ...

three. Pour into trays, ready for the oven ...

four. And the finished product is ... delicious!

8/11/11 4:19:59 PM

64-65*.indd 64

10/11/11 4:23:02 PM

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PO Box 5728 PORT MACQUARIE NSW 2444 Australia Phone: +61 2 6583 7163 Fax: +61 2 6583 7169 ABN: 87 429 922 771 Email: info@cafeculture.com PRODUCED AND PUBLISHED BY KISS MARKETING

64-65*.indd 65

9/11/11 8:43:10 AM

66.

WITH CRAIG LINDSAY Foodservice Industry Association, President

PRESIDENT’S FIA NSW are excited about the partnership with the Café Culture team and the plans to connect with the Café Culture network.

I

now have the pleasure of regularly contributing to Café Culture Magazine, enabling us to link our vast number of food network suppliers directly with Café Culture readers, helping them to understand more about exciting innovations in the café segment.

It has always been a challenge for our members to get accurate data and real information on this industry, so partnering up with Café Culture will help us be more direct in getting our product information and educational material directly to this market.

The FIA see the café industry as an emerging foodservice segment. Until now, many leading food suppliers have not had a plan for the café industry … as it appeared to be all about the coffee! Sophisticated and cost effective food offerings, ranging from pork belly baguettes, duck burger with white truffles and French toast with candied bacon and drizzled maple syrup (tooooo good) are now available in the best cafés to complement a quality coffee.

Café owners have been responsible for the growth of quality food in cafés. This has provided a great profitability formula for their business.

The reality is that coffee will always be the hero, but it’s now time for food suppliers to step up to the plate to drive innovation and education to support the growth of high quality food in Australian cafés.

Initiatives are already underway to bring

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the food to Café Culture, with Publisher Sean Edwards speaking at our FIA National Business Breakfast at Fine Foods in September. Sean highlighted the strong growth figures of the national café and coffee industry and the importance of the modern day foodservice structure of the café. Sean emphasized that the café industry is becoming more sophisticated in its menu line up, making competition much harder for cafés to stay on top of their game. Our FIA members have fantastic products for café owners, which will enable them to offer the latest innovations in café menu design.

The biggest tool the Association has in its marketing kit to engage with café owners is via our regional road shows, which happen regularly throughout the year. A combined pre marketing effort from the Café Culture Team and Melinda Snow (FIA event coordinator) saw many more café owners attending this event. The Café Culture team have definitely opened ours eyes to high quality coffee and cafés. It was refreshing to see a vibrant café culture in Wagga Wagga.

The Café Culture team conducted the first of a series of barista competitions for regional café operators at the FIA Wagga Wagga show. The Café Culture Regional Barista competition will be held at each FIA NSW event in 2011/ 2012.

Each event winner will then have a showdown in the final held at the last FIA show in 2012 (Port Macquarie).

In a 6-minute period, baristas must produce 4 lattes, with judging based on taste and artistry.

The winner of the Café Culture Regional Barista competition at the Wagga Wagga show was Millicent Brown of Mates Gully Organics, narrowly ahead of Benjamin Pritchard of Premium Coffee Roasters.

Milli was cool under pressure and produced beautiful latte art. She can now sit back and watch the rest of the regional competitions unfold and prepare for the final.

We are looking forward to our next FIA event in Coffs Harbour and expect a big turn out of café owners from the Mid North Coast. Next year’s road show will see us in Newcastle on February 7th and 8th and then to our major café marketing event, Cafe Biz 2012 at the Australian Technology Park on the 18th and 19th March 2012.

The FIA is always looking to increase its membership base of product and service providers.

Information regarding membership can be found at our website: www.foodservice.org.au I look forward to reporting in the next edition of Café Culture Magazine, where we will feature a new member who is contributing to the growth of the Australian café industry.

Craig Lindsay.

8/11/11 2:27:53 PM

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9/11/11 9:29:05 AM

68. STORY BY SEAN EDWARDS

TOP END

I recently jumped at a generous invitation to visit the top end city of Darwin, to report on its growing café scene. Darwin to me has always been known as a beer town, rather than a coffee destination. A lot has changed in the last few years.

S

ure, Darwin is still a great place to party in one of the many great pubs that line the hospitality strip of Mitchell Street, but there are some pretty interesting café businesses springing up all over Darwin.

The city is very unusual in its layout, as there is no real business district as such, where you would normally find a collection of cafés. Most of the city’s office buildings are scattered all over the city, thus making it difficult to pinpoint caffeinated areas. This made my adventure more exciting, as I set off each morning following the workers and their takeaway cups.

One of the major changes I did notice, compared with my visit many years ago, was that Darwin has had a major facelift. There is a whole new waterfront precinct established on the edge of the city on Darwin Harbour, attracting a different type of tourist. This modern, well planned, architecturally chic precinct includes night clubs, convention centre, restaurants, cafés and a wave pool, which was well visited by me as I escaped the midday heat.

The Harbour was only a quick walk from my hotel, the elegant Crowne Plaza, that kindly accommodated me. I only had two days to visit and the weather was fantastic, so I chose to

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walk to most places – which was pretty easy in this compact city.

I was blessed that the first person I met in Darwin was budding barista Katie, who was the Food and Beverage Manager at the Crowne Plaza. She greeted me with a nice smile from behind the coffee machine in the breakfast bar. I was surprised to get a great coffee presented to me by this experienced coffee queen, who told me people come from near and far for her brew. Katie was part of a unique program started by the Crowne Plaza Group to get young people involved in working in their outlying hotels, and she has worked her way through the whole system to the Food and Beverage management position and is not moving from Darwin. She said if you last a full year in Darwin through the wet season, you will stay forever.

I was told by some smart locals that I had to visit Cullen Bay Marina, to see a fantastic latte artist who worked at The Boatshed Coffee House. Christos Panas was well known in the area for the aquatic life he pours on top of his lattes. Christos was not in the country, but his apprentices showed me the fishy tricks that their talented boss had passed on to them.

Jade, the barista of the day, showed off some pretty impressive artwork. The Boatshed

on Cullen Bay is a great breakfast spot, with seating overlooking the impressive marina.

The owner, Jon Bonnin, also runs Buzz Café and the Boardwalk Café. He is pushing the café/coffee movement in the Darwin area and is planning some big ventures in the near future.

The local print media was running a readers’ forum while I was in there, and Boatshed were in the final draw as people’s choice coffee.

Another café I enjoyed was Red Secret Café.

They also had a clever barista passionately working away on their rare red leather Rancilio coffee machine. The café boasted a great selection of Asian teas, as well as delectable homemade sweets and was well positioned close to the Council office buildings.

The restaurant scene is extremely professional in Darwin, and I had some really great meals. I had a fantastic Sunday night dining experience of the freshest seafood on Darwin Harbour at II lido, a modern Italian restaurant with a cool bar attached. My other great meal experience was at Redsalt, in the Crowne Plaza.

Redsalt’s Executive Chef, Joel Manton, began his career at renowned Sydney restaurant Catalina, before working as head chef at a number of local jaunts in the city, including a Sydney Good Food Guide favourite, Café Deus.

8/11/11 4:20:37 PM

DESTINATION

DARWIN

Darwin is very

accessible now for

Since making the move to Darwin, Joel has been working at Crowne Plaza, Darwin’s award-winning Redsalt restaurant as Executive Chef, taking on a larger role that consists of capital planning, strategic business planning, as well as menu design and functions. Joel has a passion for food and makes use of Darwin’s fantastic seafood and fresh legume offerings, a passion displayed in his signature dish of whole Northern Territory mud crab with ginger, chilli and shallots.

Darwin would not be worth the visit if you did not go and see the wildlife ... that is, the animal variety.

In the centre of Mitchell Street, there is the Crocodylus Park. I am always a bit sceptical of wildlife parks, but this one is a cracker. Not only can you get up close and friendly with the large crocs, but you can don your Speedos and dive with them in a purpose built cage.

68-69*****.indd 69

travellers, with many flights coming in and out daily. There is a lot to see in the city – museums, art galleries and fun nightspots filled with rowdy backpackers, all escaping the cold weather.

The city is on the verge of a major infrastructure boom, being the gateway to South East Asia.

The only negative thought I had about Darwin is that I did not have enough time to explore the city fully. Darwin is famous for its farmers’ markets, which prove popular for local outings and have great live music and fabulous food offerings. The most famous market is the Sunset Mindil Markets, that are on every Thursday from 5pm in the dry season.

I look forward to visiting Darwin again in the dry season, when the hospitality market is in full swing.

A big thank you to the Darwin Crowne Plaza team for welcoming me to your city, Starr PR and Darwin Tourism for arranging some great cafés to visit.

8/11/11 4:20:48 PM

70. LETTERS FROM KANDAHAR

IN KANDAHAR

Since January 2010, the Heron Remotely Piloted Aircraft (RPA) detachment have provided support to Australian and International Stabilisation Force troops in Kandahar, Afghanistan. Recently they suffered significant morale problems, when their automatic coffee machine suffered a catastrophic failure. Flying Officer Brendan Smith decided to investigate the possibilities of acquiring new equipment as quickly as possible to restore the troop’s caffeine intake to acceptable levels. Barista Basics and Espresso Company Australia gladly came to their rescue by supplying coffee training and machinery to ensure a quality coffee at the start of their day.

70-71 ** Joey.indd 70

FROM: JONATHAN MCMULLAN, Commanding Officer.

TO: CHARLES STEPHENS,

Espresso Company Australia, PO Box 170, Terrey Hills NSW 2084 I would like to offer my appreciation to you and your staff for the support to the troops deployed to Operation Slipper, particularly the Heron Remotely Piloted Aircraft (RPA) detachment – Kandahar, Afghanistan.

Since Australian Heron operations started in January 2010, the Heron RPA have provided support to Australian and International Stabilisation Force troops on the ground, as well as providing vital information to commanders.

The RPA continues to make a positive difference to our troops on the ground by providing direct operational support in the provision of real-time Intelligence, Surveillance and Reconnaissance (ISR) effects. The HERON RPA is an essential component to the modern battlefield with its capabilities and assists with saving lives, by identifying threats to soldiers on the ground and providing this information in real time.

The Heron RPA is in high demand around the Uruzghan region, as it provides the ADF with an operational day/night Full Motion Video capability and electronic warfare support, which enhances operational capability to the ground forces and commanders.

Australian personnel have been training and flying operational missions with the Canadian Defence Force since 2009 and officially took over the reins in January 2010. The current Heron Detachment comprises 25 RAAF, one Army, one Navy and one Royal New Zealand Air Force member, making it a truly tri-service operation. The Team’s four month deployment sees them working long hours, but with the realisation through direct regular feedback from their customers that they are making valuable contributions to the ADF war effort.

The previous rotation suffered significant morale problems when their automatic coffee machine suffered a catastrophic failure. Flying Officer Brendan Smith came to you while investigating a suitable option to fill the void. The advice, training and support that Barista Basics and Espresso Company Australia provided to Brendan and the team, while conducting a barista course and maintenance training to support the new high use machine is very much appreciated.

The purchase of the machine by the Heron detachment has significantly increased team morale and has gone a long way to sustaining the exhaustive day and night operations undertaken by the detachment crews.

In appreciation, Jonathan McMullan WGCDR - CTU 633.2.7 Kandahar, Afghanistan.

8/11/11 1:37:34 PM

FROM: BRENDAN SMITH, Flying Officer.

TO: CHARLES STEPHENS,

Espresso Company Australia, PO Box 170, Terrey Hills NSW 2084 Hello all.

Well, I’m about half way through my deployment now, and it is going at the right pace. Not too fast, not too slow.

Life here is relatively back to normal now, with days getting hotter and dustier. The missions we are doing at the moment are quite good; we are, however, having to change over software programs, which are our major communication line to the air traffic controllers.

It’s one thing to do that sort of major change during peace time, but during war it’s a whole new game.

I’m getting into a really good routine now. It usually consists of about 11-12 hours at work, 1-2 hours at the gym, 1-2 hours of TV watching and then bed. We still, to date, haven’t had a day off. We have had no fly days, but we still had other work on. I did expect that anyway.

One of the guys manning the ops desk has organised a few visits for us so far. We have seen the mighty A-10 warthogs, the American UAVs, Reaper and Predator, the OH-58 helicopters and the awesome AH-64 Apache. Very motivational to go along and see how they do business in such an environment.

I almost witnessed an aviation disaster

70-71 ** Joey.indd 71

yesterday – a 747 freighter coming in to land.

It looked all normal, right up until the point of flare. The pilot looked to struggle at that point and flared really hard and slammed it onto the runway. For sure, I thought the gear wouldn’t be able to cope, and it would collapse. But to Boeing’s credit, it handled the shocking landing and taxied off the runway without further incident ... very impressive – not the landing, but the aircraft’s sheer strength.

I would also like to thank everyone who sent me birthday wishes. Most people said it wouldn’t be one of my best birthdays, due to the location; but it was awesome. I got to fly around Afghanistan on my birthday, have lollies and cake from home and spend the day with some great friends. Also went out for dinner to TGI Fridays on the board walk last night to top it all off. So all in all, it was a great birthday.

You would all be pleased to know I am winning the mail war. Currently I am now 9 packages in front, thanks to Mum and Dad sending all the UHT milk and coffee supplies. UHT milk, you ask; yes, it is the best tasting milk we get here on base. The milk, UHT milk, they usually get in, is from Pakistan and tastes like ...

There is no fresh milk within 500 km of where I am sitting right now. Occasionally we get some just within expiry date – fresh milk from the C-130 crews that come into resupply us from Dubai, but only once every 2 weeks or so. Therefore, the Australian UHT is amazing – something I will never take for granted again

when I arrive back home.

Other things I won’t take for granted will be fresh meat, water, showers without chlorine and my bed.

The coffee machine is going really well. We have been voted the best coffee on base. As you may or may not know, there are about 9 coffee shops on base and around 30,000 people. They range from not bad to terrible on the coffee scale. The main problem is its American coffee ... for the caffeine hit, mainly.

We get visitors in from all over the base to our compound. We offer them coffee, and they usually say no thanks, thinking it’s instant or similar. This is about the time our boss rolls in and introduces our Australian F/A-18 barista. Not joking; he loves it.

They then see the machine and watch me make the coffee. Also, it is a major morale boost for the team.

I usually come out of the cockpit after 2 hours and then do the ring around to all our different sections in the compound. Out of that usually comes around 10 coffee orders. You get some who love making it themselves, but most just love having a coffee made for them; and I love making good coffee.

That’s about it for me. I’m just about to get to bed. ‘til next time.

Brendan. 2 July 2011.

8/11/11 1:37:38 PM

72. STORY BY BRENT WILLIAMS

supporting up and coming baristas.

DaVinci Gourmet is renowned for its support of the coffee industry and the talented barista ...

A

s part of this support, I have been travelling around doing quite a bit of

tion in this market.

Although presentation is important, as always

Championships, Matt Perger, as MC. The judging panel was of the highest standard,

judging for a variety of different sectors

with these competitions, the taste of the finished

with all of the judges holding current AASCA Na-

within this same industry. For a number

drink is critical. Paul Jing from Revesby Workers

tional Barista Judging Accreditation and boasting

of years now, I have been judging regional, state

Club combined professionalism and skill during his

decades of experience in the coffee industry.

and national barista competitions in both this and

presentation, to take the title with one of the best

my previous roles and have spent many hours

fusions of espresso and tea I have tasted in all my

World Barista Competition standards and was

tasting some of the best coffees in the competi-

years of judging.

required to present one shot of espresso, one cap-

Each contestant was judged based on current

Coming up next was the show stopper in my

puccino and one signature drink. Each perform-

In most competitions, a barista needs to serve

journey. It was going to be pleasurable to watch

ance on the day was followed by another stellar

an espresso, cappuccino and an espresso centric,

baristas from each state in Australia compete for

show, and the day ended up with a very close

‘signature beverage’. On top of this, just to add

the DaVinci State of Origin teams challenge. This

competition.

extra pressure, the competitors also need to

competition has evolved to emulate what happens

convey their passion for the bean and incorporate

in a busy café on a daily basis. Each team has 20

by their performance on stage, on that day, and

their understanding of the journey their chosen

minutes to produce 30 coffees from a variety of

not by anything else – and congratulations had to

bean has taken from the tree to arrive on the table

orders. These included milk based and non-milk

go to Kate White from Zarraffa’s Coffee, Upper

in front of me.

based beverages, as well as DaVinci flavoured

Coomera. Kate delivered understated passion for

drinks presented in both take-away and ceramic

coffee and a professional presentation with great

cups.

flow.

tion arena.

This year, my first stop along the ‘DaVinci Coffee Judging Tour’ was at the 2011 Gloria Jean’s National Latte Art Competition. This was a great

Although there was a lot a fun and frivolity, this

In the end though, each competitor is judged

Her espresso was very good; her cappuccino

start to my journey, as the level of competition

was a serious competition, with no team holding

smooth and creamy with great balance, and her

was extremely high. I enjoy these competitions, as

back. The heats were very tight, with some only

signature beverage was short, understated and

they are a slightly more relaxed day where baristas

coming down to a matter of individual points.

very delightful.

showcase their abilities – more so than that of

The final was made up of the Veneziano Coffee

their chosen bean or blend. Adam Menzell from

sponsored team from Victoria and the Ona Coffee

been from one end of the coffee competition

Mount Barker in South Australia took out first

sponsored ACT team, with the Victorians taking

spectrum to the other, with all pleasantly surpris-

place. He was challenged, but his relaxed presen-

out the overall title.

ing me in its own way. No matter what sector of

tation, coupled with nice precise designs, got him over the line.

The next stop on the tour was the 2011 BRITA

The final leg of my journey had me up in

Thinking back over the past few months, I have

the coffee market you are in, you must admire any

Queensland for the finals of the 2011 Zarraffa’s

barista that goes out there and nervously gives

barista competition. This competition was held at

their best shot and grows from the experience.

That is why DaVinci Gourmet is dedicated to

Professional HotClub Cup. This competition,

The Marine Village Sanctuary Cove on the Gold

founded by Hennessy Coffee, is aimed at the Ho-

Coast and was an extremely professional event,

building relationships and cultivating experience

tels, Clubs and Pubs sector; it’s in its second year

with the current Australian Barista of the Year

in baristas through supporting the specialty coffee

and has quickly developed into a tough competi-

and third-place winner at the 2011 World Barista

industry completely.

72-73**.indd 72

8/11/11 4:21:08 PM

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8/11/11 1:40:05 PM

74. STORY BY RICHARD FINE

CHALLENGE.

A common reaction to the excessive use of disposable coffee cups is: “Why don’t we just recycle them all?”

T

o meet the demands of liquid portability, the simple paper cup is not just made out of paper; the paper is coated with plastic to make it waterproof. Disposable paper cups are made of about 95% high quality paper fibre and 5% plastic coating. Although the paper fibre is recyclable, contamination caused by food and drinks can limit the recyclability of the paper, and the small amount of plastic which coats the paper deters most paper mills from accepting plastic coated cups for recycling.

For many paper mills, plastics (even the smallest amounts) can wreak havoc with paper reclamation equipment and contaminate downstream processes. For those few paper mills willing to take on the challenge, a consistent supply of used cups is often nowhere to be found. According to a press release issued in the UK, for a paper mill to begin recycling paper cups, at least 10 tons of used paper cups are needed monthly. If a cup weighs about 5 grams, that’s almost 2 million cups a month. For disposable cup recycling to become

74-75****.indd 74

a reality, the used cups need to be collected systematically in bulk. Since consumers often take their beverages with them when they leave the coffee bar or fast food chain, disposable cups end up everywhere but in proper collection systems.

Even if consumers end up taking the paper cups home, the cups most likely end up in landfills, since most municipalities do not recycle paper cups.

In order for hot drink cups to be compatible with the existing recycling program, an endmarket must exist for this material, either segregated or in combination with other collected materials.

The closest material source to plastic lined paper cups that is currently recycled in Australia is liquid paper board packaging (e.g. gable top milk cartons).

The Australian recovery rate for liquid paper board is estimated to be around 10%. (Recycling How Does Australia Compare 2000 - Nolan-ITU.) Assuming annual cup consumption of 1 billion cups and with a similar recovery rate of 10%,

Australia could expect to collect about 3,000 tonnes per year of post consumer plastic lined paper coffee cups.

Extract from Stage 2 report for life cycle assessment for paper and packaging waste management scenarios in Victoria, January 2001.

Currently, collected liquid paper board from kerbside can undergo several types of reprocessing into different end products. In Australia, there are three main routes that collected liquid paper board cartons go: Office paper products at Paperlinx Shoalhaven Paper Mill: only accepting gable top cartons, where they are converted into office paper products.

Cardboard at Visy and Amcor cardboard paper mills: post consumer aseptic cartons are reprocessed together with collected cardboard into new cardboard boxes.

Tissue production in Korea: Liquid Paper Board is exported overseas and reprocessed into tissues.

Studies conducted.

A study of the treatment of coffee cups

9/11/11 9:31:58 AM

y in paper recycling was conducted under the direction of the City of Toronto in 2009.

While some plastic lined paper cups are labelled recyclable, if they enter the paper waste stream, they are not recycled. Instead, they are considered contaminants that will be removed from the mixed paper batch before being recycled. As a contaminant of the process, cups are considered a waste product and would be sent to landfill from the paper-processing site.

If the level of ‘contaminants’ was low enough, then the recycled product could still be sold as a low contaminated batch.

End markets for post consumer poly coated paper products: Field interviews were conducted in North America, where end markets were investigated for potential consumption of post-consumer polycoated cup packed as: 1. a stand-alone grade; 2. mixed with aseptic and gable top containers; 3. mixed with other fibres (paper items).

Material composition and economics determine the grades best suited for each paper mill’s process. Recovered paper grades are selected based on the finished product’s fibre requirements and the mill’s recovered fibre processing capabilities.

74-75****.indd 75

Recovered paper must be compatible with the mill’s fibre preparation systems, emphasizing: • Fibre length/strength • Coatings and contaminants • Colour (bleached or unbleached) • Ink component • Contaminants Containerboard and newsprint mills are not interested in any form of plastic coated paper.

Containerboard mills see this as a grade that will come with challenges.

Challenges include: Many different types of fibres that would be present in a batch of paper cups, including brown kraft from the sleeves.

Newsprint mills do not have the pulping time to deal with this plastic coated paper.

What should happen with post consumer polycoated cups?

Because hot drink paper cups are comprised of a high quality fibre, there is interest in finding a way to use this recovered fibre. However, currently it is not economically feasible to collect, separate and prepare this grade for the market.

Disposing this in the Mixed Paper is not the most lucrative idea – especially for a grade with such good fibre.

These items need to be kept separate when

collected, or the Material Recycling Facilities need to invest in significantly lengthening the sorting line, and paper and mills similarly need to invest in updating equipment to deal with this waste stream.

Along with government legislation and incentives for diverting organic waste from landfill, in future I hope that we do find a way to recover at least some of the estimated 210,000 tons of paper resulting from the more than 1 billion paper cups disposed of annually in Australia.

9/11/11 9:31:51 AM

DESTINATION

76. STORY BY JUSTIN METCALF

VIETNAM

BARISTA CHAMPIONSHIPS. I have just arrived home to Melbourne from Ho Chi Minh City, after an exciting week at the 2011 Vietnam National Barista Championships.

I

was invited up to Vietnam as Head Judge, after visiting Hanoi and Ho Chi Minh earlier in the month to calibrate the baristas and judges.

The Championships were managed by Singapore Exhibition Services as part of Food and Hotel Vietnam, which attracted more than 360 companies from 31 different countries.

The event went extremely well and with 17 of Vietman’s best baristas from all over the country competing, I was thrilled with the standard of the competitors and the overall event.

With the following judges by my side: Sean Edwards (Australia); Ross Bright (Singapore); Mee chai (Thailand); Danny Pang (Singapore); there was a wealth of experience from domestic to WBC level. This certainly assisted the baristas’ performance, and we encouraged them all to perform at their best.

After 2 full days of heats, we came to the final on the third day, with 5 baristas all wanting to achieve the ultimate – becoming

76-77** ** no2.indd 76

Vietnam’s champion barista!

The five finalists were: Nguyen Quoc Viet – Scoozi Coffee; Le Duc Huy – Trung Nguyen; Do Hoang Nhat Anh – Dang Le; Pham Van Quyen – KOTO Hanoi; Nguyen Dinh Hai – Highlands Coffee.

I have been involved in KOTO Hanoi and Saigon over this past 12 months and am very grateful for this opportunity and the experience provide by Box Hill Institute in Melbourne.

Box Hill Institute conducted a fundraising event in August this year and raised money to assist the KOTO kids to participate in the VBC. The monies went to buying all their equipment required for the competition, airfares and accommodation from Hanoi to Ho Chi Minh City.

We have some funds left for a coffee study tour for the KOTO kids in 2012, where they will travel to the coffee plantations to educate themselves regarding all things coffee.

I would like to personally congratulate both Pham Van Quyen and Le Thanh Thuy from

KOTO Hanoi on their achievements. Pham Van Quyen made the top 5 in the final and was 4th overall in Vietnam – what a great effort!

Also, a big thanks to all the students from KOTO Saigon for assisting around the stage; without your help we wouldn’t have had a competition.

Another big thank you to all the people who donated to the Vietnamese Coffee Experience at Box Hill Institute, as without your support, both Van and Thuy would not have been able to fly from Hanoi to Ho Chi Minh City and compete.

To Van and Thuy, it is a very proud moment.

Congratulations to you both, and I look forward to visiting Vietnam next year for the coffee study tour.

8/11/11 1:45:18 PM

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8/11/11 1:45:28 PM

78. STORY BY JAMES BAGRIE

lab.

Not your average coffee emergency.

L

garage not far from their original café/roastery

ocated in the inner-city Shades Arcade

Due to the demand for storage after the

in Christchurch, my store, The Caffeine

quake going through the roof, the 8 ft Royal

Laboratory, is closed whilst repairs

Wolf shipping container was the largest avail-

continue on the arcade. Having spent

able to us, so our fit out is a rather simple one.

business back up and running; even though we

four months dealing with the closure of my

We have suspended a bench from the ceiling

are not operating to the capacity we once were,

café, I decided to rent an 8 ft shipping container

with steel wires and lined the roof to help

it is most definitely showing that we are head-

from Royal Wolf to continue serving my loyal

protect the machinery (and customers) from

ing in the right direction.

customers.

condensation. We are powered by mains power

Our ‘Minicube’ has been operating as our

and we are also plumbed in – although we use

earthquake displaced coffee shop, The Caffeine

a water filter, as Christchurch’s once ‘spring’ like

Laboratory, since mid June this year. The ‘Lab’

water has been chlorinated since February.

was situated within what is known as the Red

The container’s location within the car park

Zone, which is still off limits to the public, and

of Stylus Furniture is within the CBD boundary

it is our understanding that the shop will be

alongside a busy one way street. We are really

demolished at some point.

happy with how this has worked out for us,

We were very lucky to be able to gain access to retrieve all the shop fittings; it was a great feeling to retrieve our precious La Marzocco;

that was also claimed in the earthquake.

The minicube has been great for getting our

Looking for positives in life after such loss and devastation can be hard, but we are now looking forward, with ideas and opportunities that we may never have had.

Currently we are trying to find a home for a

with plenty of traffic and lots of workers within

second container, a 10 footer this time, that we

walking distance.

have fitted out. It has been operating for the

As the name may suggest, our primary focus

previous few weeks at the Rugby World cup Fan

although, entering the central CBD with so

is coffee, or even more specific, ‘take away

Zone. All things going to plan, we will be able

many buildings damaged beyond repair was

espresso; however we do offer a small amount

to find a suitable spot within the CBD soon.

emotional and quite devastating.

of very fresh locally produced/baked food items

Christchurch as a city will never be the same,

such as baguettes, toasties, salads, muffins,

but it is very exciting to see how it will evolve.

where to reopen, as there was a sudden surge

slices etc. We strive to bring the dining in coffee

With the right people in charge, Christchurch

in the need for rentals after the quake. I wanted

experience to the takeaway cup and put a lot of

will become a world leading, state of the art

to stay close to the city and so we managed,

pride and effort into every cup.

city, and the Caffeine Lab is looking forward to

It was then a case of trying to find some-

thanks to Stylus Furniture, to receive permis-

Our coffee is supplied by local experts The

sion to place the shipping container in their

Lyttelton Coffee Co – a coffee company that has

parking lot, just a few minutes from our original

a reputation second to none around this town!

location.

Thankfully they are currently roasting from a car

78-79 **.indd 78

watching it all unfold.

The Caffeine Laboratory (minicube) is located at 198 Montreal St, Christchurch Central. www.caffeinelab.co.nz

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BUSINESS PROFILE 81.

STEEPING

T

he Steeping Room at ONA Coffee is a sensory concept designed to inform and educate their customers on the finer appreciation of specialty coffee. Using equipment that allows the coffee to be brewed in its purest form (meaning no milk, sugar or any other additive), the baristas take customers on a flavour journey around the coffee world.

In their first ever steeping session on Saturday 15th September at ONA Coffee House, the baristas ran particular coffees through several different brewing methods to show, firstly, the complex experience of coffee and, secondly, how brewing methods vary coffee flavour profiles.

Upon arrival, customers were given a delicious cold drip filter coffee to warm, or cool down, their palates before their journey. They were also given a menu, where they could choose from 3 different coffees: Bolivian Alberto Poma, Ethiopian Sidamo and Rwandan Musasa. Each of these coffees were then matched to a specific alternative brewing method.

On top of this, the menu included

80-81***.indd 81

recommended recipes for each brewing method that the customers could take home.

The event pioneered the coffee experience in Canberra, turning traditional coffee perceptions on their heads. The event was successful beyond expectations, with several customers actually buying the brewing equipment and coffees so they could replicate the experience at home. And this is exactly the response that ONA was looking for.

ONA Coffee has been devoted to sharing their passion for coffee ever since their conception just 5 years ago. OnNA roaster and Equal Barista Cup Latte Art Champion, Sam Cora, says: “The specialty coffee industry is all about getting people to appreciate coffee beyond their caffeine hit in the morning. I believe education is the first step to making this a mainstream reality.”

Saturday the 15th was not the last you will hear of these steeping sessions. ONA Coffee intend the event to be a long running concept that integrates into a multifaceted campaign that brings the specialty coffee industry to the

everyday coffee drinkers.

“We have learnt that coffee jargon is intimidating and scares most people away from experimenting with coffee. To truly create change, we need to communicate these technical concepts in an approachable and fun way,” says ONA designer and marketer, Jack Scheeren.

The steeping sessions cover the approachability aspect. The baristas dedicate time to talking customers though every step as they brew the coffee.

The fun aspect, on the other hand, is conveyed at a completely different event. In the last issue of Café Culture Magazine, ONA Coffee was ‘Jamming the House’ with a spectacularly fun event, where newcomers and baristas mixed it up with cold drip coffee, cupping and latte art competitions throughout the evening.

If you want to see what these Steeping Sessions are all about, or take part in the next ONA Barista Jam, please visit the website www.onacoffee.com.au and follow them on Facebook.

8/11/11 2:30:24 PM

82. TAFE VICTORIA

In Melbourne last month, the Victorian TAFE Barista Competition was held. This was the second year TAFEs in Victoria got together to run the competition, with a planning committee of teaching and administration staff working very hard in the leadup to the event.

T

hirteen competitors from seven TAFEs battled it out at Victoria University in Melbourne’s western suburb of Footscray. Preparation within each of the participating TAFEs commenced months earlier, with most opting to run internal competitions to select their two competitors.

Teaching staff selected competitors using a variety of criteria, including a demonstration of passion and commitment for coffee; in addition, students are required to be studying full-time in a TAFE course.

The rules for the competition are much the same as those of the World Barista Championships, except that only six beverages are prepared by each competitor. The machines the competitors use are of WBC standard, and the competitors source their own coffee and create their own signature beverage. Sensory and technical judges score using the same score sheets as WBC, and judging calibration sessions are arranged beforehand.

The Australian Coffee Industry was again very generous with donations of prizes, which included coffee packs, coffee trees, magazine subscriptions and tampers. First prize was kindly donated by Café Culture. The winner

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will be flown to Caloundra, on the Sunshine Coast, to assist the Café Culture Team at this year’s CSR Golden Bean. The prize includes four nights' accommodation and is a great opportunity for any budding barista to enhance their skills and knowledge of the coffee industry while enjoying the sun and surf of Caloundra.

Head Judge, Justin Metcalf, World Barista Judge™, led a team of industry experts who volunteered their time. Other judges were Richard Bradbury (Australian Coffee Trees), Adriano Calderazzo and Ryan Copperwaite (Coffee Cartel), Ben Ward (Coffee Mob), Debra Knight (Crivelli), Rob Stewart (Ducale) and Yvette Schroeder (Mrs. Fields Cookies).

Shawn Vlaeminck, Chair of the Vic TAFE Barista Competition Committee, confirmed that the standard of the competition this year was significantly higher than last year – a testament to the great training provided by the TAFE sector.

Before the presentation of awards, Head Judge Justin Metcalf announced to the spectators that the difference in score between

sixth and first was very slight.

First place was awarded to Ben Flores of Box Hill Institute; second place was awarded to Gian-Franco Doberti of Box Hill Institute; and third place was awarded to Jessica Lawton of Northern Metropolitan Institute of TAFE. What is amazing is the fact Ben and GianFranco from Box Hill Institute had worked an espresso machine for the first time only three months earlier. Their training with teacher Diane Whelan was intense, and their hard work and commitment led to a brilliant result.

The boys are both on a student scholarship provided by the Chilean Government, and they have been studying hospitality for only a term.

Team manager, Shaun Fincham, said: “The boys are blown away with their achievement.

They worked well together – supporting each other in training and on the day of the competition, and they are genuinely happy for each other. They want to be great baristas, they want to enter other competitions, and they want to take home to Chile the exceptional standards set by Australia’s coffee industry.

The boys have told me that Chile doesn’t have much of a coffee culture, but I think that is about to change.”

8/11/11 1:54:08 PM

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10/11/11 4:27:37 PM

84. EQUAL BARISTA CUP

The Equal Barista Cup took place on stage at Fine Foods Sydney as part of the Australian Culinary Federation competition action.

Tuesday 6th September saw the Open Class line up, followed by the Apprentice Class on Wednesday 7th September. The challenge was to present 12 beverages in 10 minutes using both ceramic and takeaway cups. All drinks needed to be on the judgesâ&#x20AC;&#x2122; table within the 10 minutes to ensure a score. With some tough competition in both classes, the baristas from ONA Coffee pushed through to the winners podium in both the Apprentice and the Opens â&#x20AC;&#x201C; what a coup! Congratulations to all competitors for providing such a professional display of barista workmanship.

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9/11/11 9:41:38 AM

85.

THE 2011 EQUAL BARISTA CUP CHAMPIONSHIP WRAP-UP

It was a proud moment for the boys from ONA Coffee, taking first place in the Apprentice Class and first and second place in the opens. We asked Sam and Hugh for their feedback.

Hugh Kelly.

WINNER OF APPRENTICE CLASS

WINNER OF OPEN CLASS

H

ow does it feel to win the inaugural Equal Barista Cup – Open Class?

It feels fantastic, especially winning the first time the event was held.

There were some fantastic baristas competing, such as Ronald Ngo, Johnny Pisanelli, Andy Lui and ONA’s very own Angus Mackie. Also to make it interesting, the competition format was very challenging. I found I had to be very strategic with time management in order to finish, and I guess that’s what paid off in the end.

What coffee did you use, and what was your signature beverage?

It was a 3 bean blend of pulp natural Brazil, washed process Honduras and washed process Indian.

This blend is one of those coffees you can drink every day. It’s nice and sweet, with gentle chocolate tones and a lovely marzipan finish.

For my signature drink, I simply chose to add a little bit of the DaVinci Roasted Almond syrup. I found this helped to complement

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the marzipan tones coming from the Brazil in my blend and made a rather enjoyable syruped latte for the judges.

Where do you work, and what does the future hold for you?

Well, I’m actually not a full-time barista any more, but I do work at the ONA Coffee House in Fyshwick in the roastery as the head production roaster. I’m also a part owner of Urban Bean Espresso Bar in Woden.

My plans for the future are to grow and expand with the company.

What I love about this industry is being able to network with people who share the same love and passion for coffee as I do. It’s not hard to strike up a conversation and make a new friend. I also love how it is constantly evolving, so you are always learning new things.

What style of coffee do you drink?

I love my morning long black, with a couple of Chemexes or Aeropresses through out the day. In fact, the morning before the Barista Cup we were brewing fantastic Brazil C.O.E Aeropresses in our hotel room.

H

ow does it feel to win the inaugural

better than that in 2011.

I plan to finish university

Equal Barista

before starting full-time with

Cup – Apprentice

ONA Coffee developing my

Class?

It’s a real buzz to win this

knowledge and building my career in the coffee industry.

compeitition. Thanks to my boss,

Where do you work and what

Sasa Sestic, all of the sponsors

does the future hold for you?

and to Disavè for the Expobar

I really enjoy consuming

Leva machine.

things, so the different flavours

What coffee did you use,

experienced from different

and what was your signature

origins, processes and brewing

beverage?

methods appeal to me. It is

I am originally from Sydney;

something I love sharing with

however, moved to Canberra for

the customer. I love pouring

university and started with ONA

nice latte art too and am still

Coffee at Teatro Vivaldi’s café

experimenting with my designs.

on ANU campus. I learned the

What is your signature drink?

fundamentals at Teatro Vivaldi’s

Although not necessarily

using ONA Coffee before moving

appropriate in the café, I really

on to Fyshwick ONA Coffee

enjoy Irish Whiskey with cold-

House, where I really started

drip and regularly drink this at

learning about and enjoying

home when its available. At

what coffee has to offer.

work I drink short blacks and

I competed in the ACT Barista

flat whites; however, often

Competition in 2010, coming

enjoy piccolos and long blacks.

5th in my first competition

I usually vary what I drink based

and have been bitten by the

on what suits the coffee best at

competition bug and hope to do

the time.

8/11/11 4:22:24 PM

86. DAVINCI STATE OF ORIGIN

The Da Vinci State tate of Origin Team Barista Championship ham onsh RO U N D O N E

Australiaâ&#x20AC;&#x2122;s most creative and animated format sprang to life on Monday 5th September, with all teams showing great inspiration and flair, from their coffee production to their stylised uniforms. Thirty coffees in 20 minutes, team against team over four rounds, the excitement was building as the points came in. Spectators and competitors were out of their seats with the emotion and excitement created as it came down to cup points in the final rounds to find a clear winner, with Victoria finally coming through with just 2 points more than the ACT. Congratulations to the Victorian Team, worthy winners of the 2011 DaVinci State of Origin.

Thanks to all sponsors and judges for your commitment and contribution.

THANKS TO OUR TEAM SPONSORS

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9/11/11 9:44:07 AM

DAVINCI STATE OF ORIGIN 87.

Victoria

A

ustraliaâ&#x20AC;&#x2122;s most creative and animated competition format sprang to life on Monday 5th September, with all teams showing great inspiration and flair, from their coffee production to their stylised uniforms.

The aim was to make 30 coffees in 20 minutes, team against team over four rounds. With the excitement building as the points came in, spectators and competitors were out of their seats as it came down to cup points in the final rounds to find a clear winner.

The Victoria team finally came through, with just 2 points more than the ACT. Teams: NSW, VIC, QLD, WA, ACT. Thanks to all sponsors and judges for your commitment and contribution.

Congratulations to the Victorian team, worthy winners of the 2011 DaVinci State of Origin.

How does it feel to win the inaugural Da Vinci State of Origin Team Barista

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The DaVinci State of Origin Team Barista Championship Final showdown took place at Fine Foods Sydney as part of the Australian Culinary Federation action.

Championship?

Of course we feel proud, as it's the first time the competition has been run! We did put in a lot of long hours to win this.

Our peers expected a lot from us, seeing as Melbourne is Australia's 'coffee capital', so we're glad we didn't disappoint.

Being a team competition rather than an individual one, it made it so much sweeter to celebrate the victory as a team!

What do you like about this style of competition?

The team bonding was great fun, because the stress you feel when you normally compete on your own was shared amongst the team; we could give each other a pat on the back if we were feeling stressed (Erin!); also, the banter between the states, which was all in good fun, and of course â&#x20AC;&#x201C; dressing up for the part!

Living all over Melbourne, how did the team get together to train to ensure your coffee and timing was perfect?

It was quite a challenge to get together and train actually, as Ron works all the way down in Cheltenham and Remy always seems to be tied to his machine at Little Wish, and Craig (Simon) to his roaster. We made sure we used everyone's strengths in each component of the coffee making process, to ensure that we'd end up with the best result. Our coach, Craig Dickson, gave us pep talks on the day to really pump us up and get us motivated.

Why do you see barista competitions as an important part of the growth and education in the industry?

All four of us have previously competed in barista competitions, and we all agree that the training you put into them makes you a much better barista, from operating the grinder, creating less wastage all round, steaming the milk, cleanliness of the work station in a busy environment.

All these things help keep you prepared for any high pressure situation, ensuring you perform at your best.

10/11/11 5:29:37 PM

88. CAFE PEOPLE

MEET

MCGINLEY. Sasha McGinley’s energy and passion for the coffee industry is contagious.

Her excitement as she talks at a million miles an hour is a clear indicator that she loves what she does.

A

dd to this an unusual case of a condition termed auto sensory efficiency (basically a condition which gives you heightened senses), and you couldn’t have found her a more perfectly suited career. Sasha giggles as she recalls her first ever job at 14 working in a café. "I wasn’t allowed to touch the grinder, there was no focus on the extraction, we were making Marg Simpson style cappuccinos, and our lattes were layered." Fast forward 11 years, and the technique she was first taught on the job is a distant memory.

Originally deferring university for a year, Sasha found a café position advertised in the local paper. The café turned out to be Kookaburra Express, owned by coffee guru, Instaurator. "On my first day I remember Inni asking me, "Can you make coffee?" I said, "Yes; but as it turned out, I had a lot to learn. I picked up his training very quickly, and I haven’t looked back since."

At only 20 years of age, an opportunity came up in Queensland to work for Michel’s Patisserie as their state barista trainer. Sasha relocated and took on the new challenge, looking after 55 stores across Queensland. At 21, Sasha took on her next adventure, moving to Mountain

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Top Coffee farm in Nimbin. Staying on the farm for the harvest season as the quality control supervisor gave her an understanding of coffee most don’t have. After the harvest season, Sasha spent some time working with Campos Coffee, completing her Certificate 4 in training and assessment and took two trips to the Specialty Coffee Association of America’s (SCAA) international conferences, before returning to Mountain Top Coffee Farm for a second harvest season.

The next big coffee challenge came when Sasha moved to London, where she was operations manager for Nude Espresso, the face of London Coffee Festival 2011, attended The World Barista Championships in 2010 in London and went to an international coffee trade show in Milan.

Since coming home, things have only accelerated for Sasha; she is now a SCAA certified instructor, SCAA certified level 1 and 2 barista (one of only two in Australia to have these certifications) and has successfully completed her Q Grader certification. In addition to this, Sasha freelances with Pablo and Rusty’s as a coffee specialist and judges the occasional

Photo credit: Lana Rogers

competition.

And on the future: "Since coming back, the dream is to create my own unique blend showcasing the full appreciation I have developed from crop to cup. I’ll also be able to show young people coming into the coffee industry a career path, which wasn’t defined for me when I began."

Follow Sasha on twitter: @sashajadexxx

8/11/11 2:00:20 PM

77.

It’s good being a little rough around the edges.

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8/11/11 2:00:38 PM

90. PRODUCT PROFILE

Summertime and the ice cream is easy ...

ICE CREAM Promoting and supporting ice cream in your café does not have to mean mainstream branding, it doesn’t have to mean loss of precious floor space to big display freezers, and it doesn’t have to come from soft-serve machines which can take considerable time and money to clean and maintain.

O

n the contrary, ice cream can be simplistic beauty for the palate and the business bottom line, as ice cream parlours and franchises all over the world will tell you. But how can a café participate in this market?

Flavorama is an Australian-owned company which has designed and built a blending machine that bridges this gap, allowing cafés to customise ice cream, without a large investment for the owner.

Cafés can create their own ice cream flavours and flavour combinations to highlight their seasonal menus and still allow the customer to decide: • whether or not they feel like a low-fat, healthy serve; • whether they’re willing to cross the line to naughty; or, • just to be deliberately bad!

The Flavorama machine is a single serve device that has a footprint smaller than a cash register and, if you are already serving milkshakes or smoothies, can be true value-add in terms of the ingredients required to make the machine work well.

2 scoops of either plain vanilla ice cream or frozen yoghurt and 1 scoop of fruit, chocolate, nuts, biscuit pieces, fudge, coffee etc. are put in the bowl. One hand holds down a button and the other holds the cone, cup or dish. Within

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6 seconds, the blended, semi-hard product is dispensed.

Foodservice does not have to be expensive in the portion cost; this is particularly true with ice cream. Some Flavorama owners are selling servings from their machine for more than 10x the cost of the ingredients. When you consider that the machine can be used for breakfast too (e.g. frozen yoghurt blended with fruit and muesli for the busy commuter), a valuable quantity of servings each day can easily be achieved. The company’s claim that "return on your investment can easily be achieved in under 3 months selling just 20 servings a day" therefore seems reasonable.

If you’re a café in a fruit producing area, it’s a great way to highlight local produce, and it’s likely to do wonders for your bottom line. Profits can be further increased by using fruit which is overripe and therefore sold cheaper. This actually results in a better tasting end product, as the flavour of the fruit will be stronger.

Floor space is saved, as only 1 base product is required (ice cream or frozen yoghurt … or you can offer both to cater to a broader market).

Therefore, you don’t need a large display freezer to show all of your ice cream options.

From a health perspective, all flavour and colour comes from the ingredients added – nothing artificial.

Frozen yoghurt is a great option, as it seems

to be enjoying a resurgence in popularity. For many, it is the ‘ice cream’ of choice – guilt-free ice cream – as it is inherently low fat (typically around 95 - 98% fat free). For the healthconscious, frozen yoghurt blended, flavoured and coloured with real fruit makes for an easy decision to buy. As for the kids ... don’t tell them it’s healthy, and they’ll eat it by the bucketful!

Intermittent cleaning during the day takes no more than a few seconds when required; a complete clean takes just 2 - 3 minutes.

Another feature is how easy it is to train and use. Flavorama machines have apparently been very successful with berry farmers simply selling from their farm gates. Ice creams are made with overripe seasonal fruit which they couldn’t move any other way, and their teenagers run the machines!

The Flavorama machine is a commercial grade blender, and the company is aware of many machines still in operation after 10 years of service.

Being a blender, you are not strictly limited to sweet offerings either. Boiled potatoes can be blended with savoury fillings to create a savoury line too. Again, the cost of ingredients per serving can be low, which means your profit margins remain high.

For more information, see the Flavorama website: www.flavorama.com

8/11/11 2:01:15 PM

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8/11/11 2:01:27 PM

92. STORY BY VINAY JEGESSAR

Building your

In our ever more complicated and fragmented world, we increasingly use brands as compass points to help guide us through our busy lives.

T

hink about it for a moment: you’ve got a well-deserved Saturday night off and a partner or friend suggests the following options – Hoyts, Hogs Breath, Penfolds Grange or The Wallabies.

Now I don’t know whether any of these four options meets with your individual idea of a good night’s entertainment, but I do know that everybody reading this piece will have a clear understanding of exactly what to expect from each of them.

This is because Hoyts, Hogs Breath, Penfolds Grange and The Wallabies are all top range Australian brands and as a result we know what they stand for, what they represent and crucially, what they promise us as consumers.

All brands, large or small, are built around a number of fundamental principles and, while I can’t promise to make your business another ‘Grange’ overnight, you can build measurable equity around your café brand if you focus on the following five key elements of branding success: Make your brand relevant – you’d be amazed at how many businesses fail because they are not offering a service that fits the needs of their

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customers. Think hard about what you can do to closer align your brand to what your customers want. A couple of years back, a private company launched a new service up against the Manly Ferry on Sydney Harbour. They called their business the ‘Manly Fast Ferry’ and offered reduced journey times, along with extra comfort and staff that were focused on friendly customer service.

The business flourished, because it offered something new AND relevant to Manly-based business people crossing the harbour to and from work every day.

Maintain your brand image – develop a strong name and logo, and then use it every chance you get. Brand your building, brand your staff, brand your ads, brand your cups, brand your packaging … even brand your customers. Be clever; be innovative; be fun. But above all; be consistent. There is simply no place for misused logos and bad design standards if you want to build a strong brand image.

Develop a brand story – great brands tell us something about themselves: where they come from, who they are, why they exist, how they got to be where they are today. Think of Ben and Jerry’s Ice Cream – started by two old friends

who wanted to make the "nicest possible ice cream in the nicest possible way". What’s your story?

Be consistent – the world’s biggest brands try their utmost to ensure that customers receive the same brand ‘experience’ whenever they use their products. Simply put, your customers like to know what they are going to get when they visit your café. Do your level best to make sure every aspect of your offering, from coffee, to food, to service, is as good as it possibly can be every day.

If your café is having a ‘bad day’, then so is your brand.

Be a brand ambassador – in all small businesses, staff make the difference between success and failure. If you shine, so does your brand.

For more information on Arterial Marketing contact them on t. (02) 8001 1900 f. (02) 8001 1901 e. alexi@arterial.com

8/11/11 2:04:17 PM

Roband Grill Station Rapidly toasts sandwiches, paninis and focaccias.

Seals in flavour, trapping juices and nutrients to deliver beautifully seared and grilled tender meat, poultry and fish.

A must have for busy cafes, takeaways, sandwich shops and anywhere that high-speed toasting and grilling is required.

Key Features: • Six or eight sandwich capacity • Quality aluminium cooking plates for efficient and effective heat transfer • Precise thermostat for controlling cooking temperature • Top and bottom plate operation or bottom plate only • Optional ribbed top plate and or non-stick coating

Australian Made

Built to Last Australian Owned

ph: (02) 9971 1788

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e: sales@roband.com.au

www.roband.com.au

8/11/11 2:05:00 PM

94. STORY BY ANDREW MCCLURG

INCREASING CUSTOMER S AT I S FAC T I O N. Previously we investigated loyalty systems and how a point of sale system can improve the sales process. These two areas focus on increasing revenue in your hospitality business.

CONTROL.

T

here will come a time where the revenue or turnover from a business has reached a certain level where you need to turn your attention to efficiencies in your business that will impact your profit.

Stock Control is an essential part of all hospitality businesses. Many industry analysts report that a business with no stock control system will be losing between 10% and 30% of their purchases to mismanagement, incorrect handling and shrinkage (a polite way of saying theft). In a business that purchases $250,000 of stock, then this variance could be anywhere from $25,000 to $75,000 of lost profit.

Stock Control and Stock Taking Most businesses understand the term ‘stock taking’; simply put, it is a regular routine of counting the stock in your business to determine the level of stock that is being held. Too many businesses do this once or twice a year to provide a valuation for their accountant. This allows the accountant to calculate the gross profit, but does not allow the business owner to manage their stock variances, stock levels and monitor stock shrinkage.

A point of sale system should always have a dedicated Stock Control and Recipe module.

Typically, this will ensure that as every item in your business is sold, it is reducing your stock levels; as stock is purchased, it is increasing your stock levels. A stock control system in your point of sale system will then provide a comprehensive stock variance report, allowing you to monitor and manage every line item in your business. Only by doing this on a regular basis will a business reduce the stock variances and increase gross profit.

Don’t be Afraid of Stock Management Implementing a Stock Management system is not difficult, but your business needs a plan and program to follow. Many businesses think they don’t have the time to get it going or start and don’t finish. The bulk of the work to implement

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a system that can save tens of thousands of dollars every year is all in the first two weeks. Once implemented, it becomes a small part of a weekly or monthly routine.

Customer Satisfaction and Stock Control

trends. This business sells a small range of bakery goods. They purchased their goods from the same supplier every day, and every day they had a set order for their bakery goods. The levels were historical and had not been adjusted for two years.

A stock control system can also ensure greater customer satisfaction. A stock control system should have the ability to record minimum and maximum, or par levels that can be incorporated into the purchasing routine of a business. While there are many aspects that increase customer satisfaction, not having certain stock items is certainly one that will lead to a down turn in customer satisfaction.

The point of sale system’s stock management should ensure that there is never a case of, “Sorry, we are out of stock of that wine”, or “Sorry, we have run out of that fish, and I should tell you now that we have also had to remove the shrimp from the menu”.

Customers visit a business to choose from the full selection on the menu. To start the relationship by telling them that the business is not organised enough to provide the items they want to order means they are starting on the back foot.

A well implemented stock management system would ensure these issues are extinguished from the business.

Business was consistent over those years, so there was no real need to increase or decrease the order. Every day it just came in and was signed off.

A wastage monitoring system was implemented. At the end of each day, the stock left over was recorded as wastage through the Point of Sale system before it was thrown out. What was a 5 minute job at the end of each day showed the owner that every week they were writing off over $200 of bakery goods, every week! Over the previous two years this showed a cost to the business of over $20,000 of profit. It also meant over $50,000 of lost potential revenue, as those goods were thrown out.

Once the severity of the issue was recorded, a more detailed stock management system using minimum and maximum levels was implemented, ensuring that the purchasing of stock matched the buying history of the previous 6 weeks and reducing the weekly wastage to below $30 per week. This saved the business over $8,000 per year. Not a bad return for a few minutes’ work each day.

For more information on stock control or for the previous articles on loyalty and productivity, feel free to contact Menumate in Australia on 1300 886 942 or New Zealand on 0800 657 300 or via email on sales@menumate.com. Andrew McClurg is the CEO of Menumate Limited and author of 12 Steps to Total Stock Control and can also be contacted on andrewm@menumate.com

Wastage is Lost Potential Revenue Wastage is those items left over at the end of the day, the pile of coffee grinds swept onto the floor, the drinks or meals not made correctly and returned. These are an everyday part of businesses, but in most instances left unmanaged and assumed to be just part of “What we do” and “It just is the way it is”. But what is that actually costing the business and once monitored, can it be improved?

There are many real life accounts that demonstrate the importance of knowing the cost of your wastage. One business that implemented the recording of wastage before they implemented further stock control reported some worrying

MORE INFORMATION For more info or previous articles, contact Menumate in Australia on p.1300 886 942 or New Zealand on p.0800 657300 or e. sales@menumate.com

8/11/11 2:07:02 PM

BRINGS BACK THE SHINE

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phone: 1800 240 502

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8/11/11 2:07:10 PM

96. ADVERTORIAL

HUMAN ERROR. Today’s highly compliant and fast moving business environment has created some major exposures. In the past, risk was measured on the probability of natural disasters or a one-in-five-hundred possibility of a serious accident.

T

he current focus, however, is on fines and penalties against companies breaching the law, theft or fraud by people in positions of trust and Directors and Officers being held personally liable.

There has been an unexpected escalation of losses generated through human failings; for example, the inappropriate behaviour by David Jones’ Chief Executive, the unfair dismissal of the Herald Sun editor and the $20m theft by the accountant of Clive Peeters, which forced the company into receivership. In each of these examples, it is the actions of key decision makers that have caused serious financial loss.

Every business is vulnerable, and poor decision making could be part of your risk profile.

Management liability insurance will reduce the effects human error could have on your business.

When a breach of company law or regulation is alleged, the focus is on the conduct of the manager and the company. Directors are now affected by more than 2,000,000 references under federal, state and local government law. Whilst a claim might be unfounded, time and money can still be spent defending it successfully.

Litigation can have a devastating impact on a company’s bottom line, which in turn will impact both owners and employees. If a claim is made against you or your company, it is vital to have

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access to experienced legal representation to ensure a good defence strategy is implemented immediately. Having the right insurance will give you access to the right people, who will protect the finances, reputation and future of the company.

CLAIMS EXAMPLE Harassment/bullying A claim was made by four former café staff against certain directors, managers and supervisors of the Insured hotel for bullying, harassment, abuse and sexual harassment. Claims were made against the entity, alleging that it failed to respond to those allegations. Employees claim combined compensation of $200,000.

Outcome It was determined that clause 2.2(c) of the Policy was triggered and indemnity was extended to the Insured. After protracted litigation, the matter settled for payment by the company of $20,000 per claimant. In addition to this, the company incurred over $150,000 in defence costs.

Management liability insurance is specifically designed for private companies and combines several policies to provide cover for a range of exposures.

Key areas of cover include: Audits: for audits by ATO and Workcover; Company Liability: for mismanagement claims

against the company; Company Reimbursement: for mismanagement claims against the directors and officers where they are indemnified by the company; Crisis Containment: for costs associated with public relations to prevent financial loss and defamation through bad press; Directors and Officers Liability: for mismanagement claims against the directors and officers where they are not indemnified by the company; Employment Practices Liability: for claims made by employees relating to sexual harassment, discrimination or unfair dismissal; Fidelity Guarantee: for direct financial loss caused by employee dishonesty; Statutory Fines: for fines and penalties from government authorities; for example, OHS and Environmental law breaches; Superannuation Trustees Liability: for mismanagement claims relating to the staff superannuation fund.

The most efficient way to find management liability cover for your specific needs with the lowest premium is by using an insurance broker.

To find out more, contact an OAMPS insurance expert today on t. 1800 240 432 or visit w. oamps.com.au

10/11/11 4:24:54 PM

Level 4/ 369 Royal Parade Parkville Victoria 3052 Freecall: 1800 032 479 www.devondale.com.au

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98.

The Favourite Child

Bean Drinking

163 Glenayr Ave, Bondi, Australia (02) 9300 8845

Shop 1, 13 Ernest Place, Crows Nest NSW 2065 (02) 9436 1678

B

ean Drinking is the real

Dutch Coffee Traders and Silo,

definition of a micro

among others. They not only buy

roastery. We have come to

the best possible green beans,

this conclusion by seeing how they

they also use top quality tools and

market the ‘third wave’.

machines.

The ‘third wave’ is about taking

This small café has its own 5 kilo

coffee to a whole new level of

Roastmax roaster, a Slayer and a

sensory experience, enjoyment

Synesso Espresso Machine, at least

and appreciation. ‘Third Wavers’

5 Mazzer grinders and a handful

appreciate each coffee for what it

of Hario gear for different brew

truly is and take whatever necessary

methods. You can choose your own

steps to highlight the amazing,

single origin, or try their specialty

unique character in every coffee.

signature blend called ‘Boots’. Not

They acknowledge that

only can you come to have a good

W

hen the name Bondi is

the classic espresso based milk

mentioned, most will

coffees, to filter coffee and the

think of sun-soaked

unconventional, like cold drip and

beaches, tourist buses, attractive

The espresso coffees are

different clichéd summer anthem

prepared using the latest multi-

songs. A specialty coffee house is

boiler Dalla Corte Pro machine, a

not what would come to mind;

hand crafted high-end espresso

however, The Favourite Child is

system from Milan, which gives the

bringing a wholly different flavour to what is probably the most famous beach setting in the world.

Modelled after the classic basement New York bar meets the

everything and everybody involved

coffee, Bean Drinking also serves

trendy Bohemian setting of east

every step of the way is centered

top quality organic food, drinking

London, you will find The Favourite

on the quality of the coffee that fills

chocolate and chai. Your home

Child a succinct mix of designer

the cup. This is the feeling you will

coffee requirements will also be

class and street attitude. Childhood

experience at the Bean Drinking

fulfilled, with the purchase of a few

collectables line the walls, a signed

Roastery, Espresso Bar and Coffee

pieces of Hario Gear and coffee

Hanson guitar acts as a doorstop,

Lab.

beans in take home packs.

and in the corner sits an original

Bean Drinking’s strength is in serving top quality specialty coffees - including Cup of Excellence and small micro lot and boutique coffees.

They buy the best possible

Owner Keith Reay has succeeded in bringing the best the coffee world has to offer to Sydney, and

syphon.

locals, white pointers and a few

arcade table, featuring none other than Pac Man. Coffee is the forefront of the

baristas an extraction second to none. The filter coffee is prepared using a Trifecta, and I would recommend sampling the variety of seasonal single origins on display.

I tried an organic Columbian Caturra that featured a rounded medium body with high notes of berry and caramel. Customers can also purchase the coffee beans dry and have them ground to their specific needs, or as whole beans.

In addition, the café offers a food menu comprised of pastries

we need a whole lot more like him

business, offering a wide range of

and seasonal hand crafted

to make this town a Mecca for

blends and seasonal single origins,

café style dishes that are fresh,

coffee on the world scene.

specially selected and roasted

flavourful and unpretentious.

Bean Drinking is based in Crows

by Delano Coffee. Customers

The Favourite Child is open daily

quality beans from specialty

Nest and its open every day from

can have their coffee prepared

from 7am –5pm and is definitely

importers like MCM, Latorre &

7am to 6 pm.

in a variety of methods, from

worth a visit.

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99.

Hobba Hobba 428 Malvern Rd, Prahran (03) 9510 8336

Charlie Lovett Shop 4, 27 Grosvenor Street, Neutral Bay (02) 8021 1652 charlielovett.com.au

W

hen three business

food backs up what I see as the new

partners of varying

success formula for the cool Aussie

professional hospitality

café concept, which is high end

backgrounds get together in the

quality food with excellent service,

same mind space, the result is Hobba.

but still with the relaxed casual, café

A great barista, a famous chef and a

feel.

A

can be, according to Shane and

this impressive new eatery. Until

say, ‘Hi Charlie!’ and I just smile

business that ticks all the boxes with

thick cut bacon and burnt butter

October last year, Shane Edmunds

and play along.”

atmosphere, great food and coffee

Hollandaise. Yum! Look out fine

backed up by real customer service.

dining restaurants, Melbourne cafés

husband and wife team have jumped straight into the deep end to create

had never worked in hospitality, let alone run an entire business combining a café, sandwich shop and bakery. Yet with the establishment of Charlie Lovett

Pavla. “People come in and call me Charlie,” Shane chuckles. “They

Unlike her husband, Czech born Pavla has a background in coffee,

CEO from a major beverage franchise

I also had a second breakfast

have created this caffeinated

dish of bubble and squeak with

The formula is working well, and

like Hobba are coming at you with

as well as a passion for pastries,

after three months from opening, this

their quality concepts and affordable

desserts and baked goods. The

120 seater is still full for breakfast

prices.

pair always dreamed of opening

and lunch.

New Zealand born Gerrick Numan

The coffee service is excellent, and all the baristas under Gerrick’s reign

Neutral Bay, that is exactly what

a café together – a haven where

he and his wife Pavla now find

customers could, in Pavla’s words,

had great success with his first project

are both passionate and skilled. The

themselves doing.

“relax and feel at home, like

‘Willim Espresso’ and took to the

baristas have been well supported

they’re hanging out with friends at

Hobba project with high energy in

by a great range of espresso and

someone’s house”.

this much larger space (previously

brewing equipment, which seems

used as a tyre service).

the norm for most of Five Senses

“We were living in Melbourne and had no plans to come to Sydney,” he says. “We found out in June 2010 that we were approved to become the first Charlie Lovett franchisee store, following the original George Street one. So we packed up our things and moved in August, taking up residence with my Aunty June. We’re eternally

With an emphasis on freshness, quality and outstanding customer service, the business is a very 21st century model, in that it doesn’t specialise in just one area.

All the food is prepared on site

The fit out is very Melbourne, with

coffee accounts. The coffee black

lots of raw bricks, exposed timber

board offers daily estate coffees and

beams, lots of plywood and not

seasonal blends through pour over

forgetting the Synesso, the Mazza E

and the Synesso espresso machine.

and an Uber Boiler for the range of filter coffee choices.

The food is amazing, and my son

If you want to experience the ‘Hobba’ concept, my tip is to get up early for weekend breakfast service. If

and the coffee is available in a

Charlie will be disappointed that

you leave it to brunch, you will have

variety of ways. There’s the Charlie

I experienced Chef Josh Powell’s

to wait for a seat. And thank you

Caddick, Charlie Lovett is not

house blend, the single origin and

65 degrees celsius Sous Vide eggs

Hobba for putting some friendly staff

actually a real person but rather, a

also micro lot offer.

directly from the kitchen. Powell

in place that make you feel welcome;

grateful to her!”

Created by entrepreneur Peter

fictional and aspirational identity

Credits: Story by Ed Prescott.

has spent time in the UK at Heston

yes, you can be cool and friendly.

that is all about being the best you

Images by Richard Birch.

Blumenthal’s Fat Duck restaurant. The

Love your stuff.

98-99**joey.indd 99

8/11/11 2:20:42 PM

©2011 Merisant Company 2, Sarl. Equal is a Registered Trademark of Merisant Company 2, Sarl.

s wee t by nature

ulations to the winners o Congrat f the

2

011 Coffee Equal Barista Cup! – Op en C Hugh Kelly la , O NA Coffe ss e–A pprentice Class

S a m Co r r a , O N A

Equal proudly introduces an exciting new addition to our range of great-tasting, low calorie sweeteners, Equal Stevia. Naturally sweetened with extracts of the Stevia plant, Equal Stevia is now available in selected retailers nationally. For more information on Equal and Stevia, please visit us at www.equalstevia.com.au

100-101 joey.indd 100

NEW

8/11/11 4:25:10 PM

101.

SUPPLIERS

Your glossary of reputable and experienced businesses supporting the café industry ...

Flavorama t. 07 3262 1400 e. sales@flavorama.com w. www.flavorama.com Flavorama Ice Cream/Frozen Yogurt Blending Machine – healthy, natural, each serve made to order. Press a button, and in 6 seconds produce a healthy and delicious treat – ice cream/ frozen yogurt blended with customer’s choice of fruit etc. Extremely easy to use and can produce the healthiest product in the ice-cream world. Mix in coffee, chocolate, fudge, biscuit pieces to also make decadent creations available in ice cream parlours. Machine footprint: smaller than a cash register. Cleaning: less than 5 minutes at the end of day. HUGE profits.

Australian-owned. 24th year.

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!”

Coffee Education Network Australia PO Box 195, Wilston Qld 4051 t. (07) 3352 7302 m. 0407 021 220 e.christine@perfectespresso.com.w w. www.perfectespresso.com.au Coffee Education Network is the one-stop shop for books and training materials on espresso coffee. There are 6 books, 2 CDs, a set of 20 charts and a customer service kit. The Perfect Espresso training system provides plenty of options with everything organised and documented – to immediately implement your own in-house coffee training program. Generous wholesale prices are also available to sell the books to your customers. There is something for everyone – commercial baristas and trainers, coffee lovers and espresso enthusiasts.

100-101 joey.indd 101

Dart Phoenix Manufacturing NSW - Craig Pickrell m. 0412 123 822 VIC, SA & NT - Andrew Robinson m. 0412 507 156 QLD & WA - John Oppy m. 0412 248 370 Dart is a family owned business and the world’s leading manufacturer of disposable food service packaging. In Australia, Dart manufactures foam juice and coffee cups as well as a range of unique food containers and portion containers. Offering custom printing on all our products allows high volume establishments to gain maximum exposure, or three styles of stock printed cups for the smaller cafés who still wish to project an upmarket image. We have also added a revolutionary new coffee cup called Fusion, bringing together the best properties of foam with the presentation of paper cups. A must for high end gourmet coffee providers and large chain coffee retailers.

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 26 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.

8/11/11 4:25:18 PM

102. SUPPLIERS GUIDE

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.

Bite Size Coffee Treats ‘European style accompaniments’ 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 10 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’.

Veneziano Caffe

Barfresh Beverage Systems

22 Bond Street Abbotsford VIC

t. 1300 736 800 w. www.barfresh.com.au

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.

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.

National Foods 737 Bourke St Docklands VIC 3004

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.

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.

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.

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.

Boema

MPM

t. (02) 9756 4744 w. www.boema.com.au e. info@boema.com.au

t. (07) 3853 5800 f. (07) 3853 5865 w. www.mpmmarketing.com.au e. sales@mpmmarketing.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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Contact: Lance Brown t. (03) 9188 8000 f. (03) 9188 8001 e. lance.brown@natfoods.com.au w. www.natfoods.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.

8/11/11 4:30:41 PM

SUPPLIERS GUIDE 103.

CoffeeBooks.com

COFFEE BAGS Pty Ltd

t. (02) 9529 6477 e. info@coffeebooks.com w. www.coffeebooks.com Contact. Roz Doyle

t. (07) 3382 7725 f. (07) 3382 7726 e. coffeebags@bigpond.com w. www.coffeebags.net.au

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.

Probat t. +49 (0) 2822/912-0 e. marketing@probat.com w. www.probat.com Probat is the global market leader in manufacturing roasting machines and plants for the coffee and food industries. The machines and plants of the PROBAT-Group provide the basis for coffee indulgence all over the world. Not least due to its continual growth of know-how, PROBAT today stands for competence in coffee knowledge. Its research and development section is unique in this form and underscores the value of its products. Today, PROBAT products range from shop roasters to large-scale roasters. This also includes whole roasting plants, industrial grinders, electric and electronic control units as well as laboratory equipment and spare parts. In addition Probat provides a broad range of services like engineering and trainings.

OAMPS Insurance Brokers t. (02) 9424 1754 - Ed Vincent t. (02) 9424 1791 - Helinka Dobosz t. (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 insurancerelated 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.

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.

Numero Uno Coffee 56 Victoria Street Beaconsfield NSW 2015 t. (02) 8399 0111 e. sales@numerouno.com.au w. www.numerouno.com.au contact. Gina Di Brita 0419 758 870 When your coffee drinkers turn into coffee lovers, they buy more coffee.

Quality, consistency, service and passion. That’s what your customers look for in a coffee. That’s what Numero Uno provides to you. At Numero Uno we start with award winning 100% Arabica beans, but unlike many roasters, we don’t stop there. We can train your baristas to get the very best out of every cup. And we provide you with 24/7 technical service and support (we even have our mobile number printed on every pack we sell). Maybe that’s why 100% of the cafés and restaurants that switch to Numero Uno report an increase in their espresso sales.

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.

DaVinci Gourmet Contact: Brent Williams National Business Development Manager Australia & New Zealand

Sanremo Espresso Machines

t. (02) 9741 4510 m. 0417 496 227

Sydney t. (02) 9420 2007 t. www.premierproducts.com.au

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.

COFFEE SPECIALIST

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.

ONA Coffee Wholesale

Menumate

3/68 Wollongong St Fyshwick ACT 2609 t. (02) 6162 3321 w. www.onacoffee.com.au

e. sales@menumate.com w. www.menumate.com

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.

102-103 **joey.indd 103

Melbourne t. (03) 9486 1572 w. www.lygonimports.com.au

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.

8/11/11 4:30:51 PM

104. SUPPLIERS GUIDE

365cups.com Simone Eyles m. 0466 555 522 e. simone@365cups.com

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.

Bohemio Furniture 98.

Bohemio Furniture have, for the last 16 years, developed a very good reputation by providing warm earthy furniture made from solid timber for both domestic and commercial customers, local and interstate. Recently we have introduced a number of products for the café/restaurant industry using the same sustainable plantation timber, such as cafe table tops, stools, benches, dining and coffee tables in a vast range of sizes, book/ storage shelving and a large range of interesting lamps, all on display in either our Richmond or Fitzroy showrooms.

Roband Australia

Disavè

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.

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 changing requirements.

MurrayGoulburn

Txt4Coffee

Level 4/369 Royal Parade Parkville VIC 3052 t. Freecall 1800 032 479 w. www.devondale.com.au

t. Daniel Filmer 1300 301 946 e. Daniel@txt4coffee.com.au

From it’s humble beginnings as a co-operative of dairy farmers, established in 1950 Murray Goulburn remains 100% Australian dairy farmer owned. This close link between dairy farmer and customer, forged through our Co-operative structure and decades of commitment to each, makes us unique among dairy companies in Australia. Murray Goulburn produces a comprehensive range of retail, food service, bulk ingredients and specialised nutritional products which are carefully matched to our customers’ needs. Murray Goulburn has grown to became Australia’s largest milk processor and the nation’s largest exporter of processed food.

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 e. info@premiernorthpak.com.au w. 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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t. (03) 9416 3363 e. info@bohemio.com.au w. www.bohemio.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.

Nude Beans p. 0425 289 654 m. 02 9807 1677 e. info@nudebeans.com.au w. www.nudebeans.com.au

With over 20 years experience in the coffee industry Nude Beans offers a great opportunity for you to create your own specialist coffee brand. Utilising our state of the art roasting machine we’ll create your own blend. Choose from a wide range of packaging, including a sustainable, fully biodegradable coffee bag and then complete your order with your very own custom label. It’s as easy as: 1. Choosing your blend, single origin, organic, Fair Trade or Cup of Excellence 2. Choosing your packaging 3. Designing your label 4. Placing your order We cater for both small and large scale roasting requirements.

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!

9/11/11 9:46:56 AM

SUPPLIERS GUIDE 105.

Arterial Packaging 21/26a Lime Street Sydney t. (02) 8001 1900 f. (02) 8001 1901 e. alexi@arterial.com Arterial Packaging provides top quality coffee cups and packaging to cafés, roasters and caterers. From our philosophy – to provide the highest quality products AND great value – we have developed our guarantee: *value for money *speedy, friendly service, *unsurpassed quality, *superior design. The Arterial Range is studio designed by those with industry experience; we understand your business and your needs. It appeals to those interested in building their business and brand – to deliver quality in everything they do. We specialise in single and double wall cups in 4oz/8oz/12oz/16oz with a one size fits all lid. Check out our website at www.arterialpackaging.com.au for the beautiful Arterial Range, or call Alexi to have a chat about custom made cups for your business.

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 Cheeki

Contact: Ken Busfield

t. (02) 9939 1900 e. sales@cheeki.net.au w. www.cheeki.net.au

t. 0011 64 9 276 7140 f. 0011 64 9 276 7141 w. www.faccafecups.com.au e. cups@pdi.co.nz

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!

Clorox w. www.cloroxcommercial.com.au

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. e. trading@hab.com.au w. www.swisswater.com

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

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.

Sandhurst Fine Foods 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.

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!

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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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.

8/11/11 4:11:47 PM

106. MUST READS

Book The Butcher, The Baker, The Best Coffee maker.

The ultimate guide to food in Melbourne and its suburbs.

Whether you want to know where to go to sample the most authentic gelati, to source a Middle Eastern ingredient for your dinner party, to stock your freezer for busy weeknights, to take the in-laws for dinner or simply to have a coffee, you’ll find just the place in here, alongside beautiful photographs, iconic recipes (Casa Iberica’s paella, Movida’s salt cod tortilla ...) and interviews with the chefs,

Eamon’s kitchen.

baristas and personalities of this city.

Available at all good bookstores: RRP $39.95.

Eamon Sullivan's day job is swimming for Australia – he's in training for the London Olympics. He has recently opened a café in Perth with good friend Laki Baker called Louis Baxters and published his first cookbook,

Great Chefs of Australia.

Eamon’s Kitchen – a collection of 100 recipes

Chef James Mussak’s third book, Great Chefs of Australia –

that Eamon loves to cook and eat, some old

Cooking with Love and Passion, proudly showcases 150 of

favourites, some new takes on classics and

Australia’s best chefs and cooks, along with many equally

great ideas for entertaining.

important gastronomic suppliers. The book is a great source of

The emphasis is on fresh, healthy ingredients

culinary reference material and a guide for those seeking spe-

that are easy to find. From recipes that are

cial items to cook their 'masterpiece'. Available through Pro-

really about clever assembly, through to smart

Chef International – Culinary Book Publishers or by contacting

ways to dine and wine friends and family at

the author on t: (02) 9544 6900 e: greatchefs@sydney.net

home, with great stand alone sections where

w: www.greatchefsofaustralia.com

you master the basics and then go for it,

Special mail order price = 1 book for only $39.95 (RRP $59.95).

Eamon knows how to make cooking cool.

Chef James Mussak is looking out for sponsors and chefs

From the winner of Celebrity MasterChef, this

to create a sensational new culinary book: Great Chefs of

is a collection of great recipes that suit a busy,

Australia – When Only the Best will Do – a new educational

social lifestyle.

culinary book that no food lover, chef, business owner, catering or function manager can do without.

Coffee Trails.

106-107 **.indd 106

Toby Smith, founder and director of Toby’s Estate,

and processing techniques each country employs

has spent more than a decade in search of the

and how it impacts the end product that lands on

world’s best coffee and has decided to spill the

Australian shores. Filled with personal anecdotes,

beans on all of his amazing travels. What started

Smith’s commentary of his travels includes a

as a lifelong dream to visit Ethiopia, the home of

brush with Jamaican customs officials and a trip

coffee, led Toby Smith and photographer Garrett

to a notoriously dangerous Ethiopian market.

Robinson to trace the history, personalities and

Coffee Trails has been Smith’s labour of love over

character of the world’s greatest bean – thus Cof-

the past two years, and the end product is a

fee Trails was born. After some 20 years dreaming

wonderfully personal account of a man fulfilling

up this epic journey, Smith and Robinson packed

his lifelong dream and following his passion

11 countries into their itinerary and took off on

across the world. Coffee Trails is available online

their once in a lifetime journey.

at www.tobysestate.com.au/index.php/toby-

Coffee Trails details Smith’s personal philosophies

smith-book-coffee-trails.html for $39.95, which

on different coffee plantations, the harvesting

includes a free 250 g bag of coffee beans!

8/11/11 2:35:24 PM

TRAINING SCHOOLS 107.

SCHOOLS Box Hill Institute 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 e. coffeeacademyenquiries@angliss.edu.au

Contact: Shaun Fincham 465 Elgar Road, Box Hill, Victoria. t. 1300 BOX HILL (1300 269 445) e. info@bhtafe.edu.au New to Box Hill Institute and proudly sponsored by Murray Goulburn Co-operative Co. Limited, The Baristaâ&#x20AC;&#x2122;s Own Training Room provides outstanding training on exceptional equipment. Delivered in a

The Coffee Academy is an initiative of the

variety of formats by renowned industry experts, our

William Angliss Institute and Douwe Egberts

courses will provide you with the skills to extract the

Australia to promote and deliver excellence in

perfect espresso and master the art of milk texturing.

all aspects of coffee training, for the hospitality

Small classes, a convenient location and the opportunity

industry and individuals who love to prepare a

to practise all count towards a great learning

perfect cup of coffee.

experience.

For more training schools, bookmark www.cafeculture.com/trainingschools

106-107 **.indd 107

8/11/11 2:35:40 PM

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8/11/11 2:43:33 PM

Twice as good!

consistently delivering quality, reliable products and outstanding customer service.

Sucrogen Foods is proudly one of Australia’s The company’s oil brands include, Simply, leading supplier of oil and sweetener products.

There is no doubt, this is very good news for the

Neptune and Meizan. Regardless of your frying or sweetening needs, Sucrogen Foods has a

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instead

of

many

will

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Deep Frying

Shallow Frying

Mayonaisse

Salad Dressings

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Tempura

3 3 3 3

3 3 3

3 3 3

3 3 3

3 3 3

3 3 3

MEIZAN OILS Meizan Vegetable Oil Gold Choice Vegetable Oil Meizan Canola Oil Meizan Cottonseed Oil Gold Choice Cottonseed Oil

3 3 3 3 3

3 3 3

3 3 3

3 3 3

3 3 3

3

3

3

3

3

FRY RITE OILS

2 Litre Bottle

15 Litre Bag in Box

3 3 3 3

3 3 3

3

3

Cake Margarine

3

3

2 Litre Jerry Can

3 3 3 3 3

3 3 3

20 Litre Drum

20 Litre Tin

15 Litre Bag in Box

20 Litre Bag in Box

3

3

3

3

20 Litre Drum

2 Litre Bottle

15 Litre Bag in Box

20 Litre Bag in Box

3

Fry Rite

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20 Litre Square Tin

3 3 3

NEPTUNE OILS Neptune Vegetable Oil

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3 3

3

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E<GKLE<

leaders in sweeteners and oils

108-109.indd 109

8/11/11 2:43:55 PM

110. STORY BY CHRIS SHORT

CUP. Copenhagen played host to the Nordic Barista Cup this year - a team event that is as much about coffee education as it is about competitive spirit ...

T

he Nordic region encompasses the Þve main countries: Denmark, Sweden, Finland, Norway and Iceland. (For the nitpickers, let me acknowledge that the Nordic region actually includes an additional three very small but beautiful countries: Greenland, the Faroe Islands and •land Islands, adding another ½% to the regionÕs population).

With a population of only 25 million, these Þve Nordic countries

110-111joey copy.indd 110

have been heavy hitters in the world of coffee. As evidence, these countries have delivered 6 of the 12 World Barista Champions since the competition started in 2000.

This success is not so surprising, with the knowledge that Finland, Norway, Iceland and Denmark lead the rest of the world in coffee consumption per capita. For completeness, Sweden comes sixth after the Netherlands in the table of coffee consumers.

An additional factor is the con-

tribution to the regionÕs people of coffee knowledge from the Nordic Barista Cup. This event has been run annually from 2003.

The NBC is totally unlike the World Barista Championship.

Rather than a competition between individual baristas, the Nordic Barista Cup is a team event which is as much about education as about competition. The audience participates in the learning experience, along with the competitors.

The NBC motto is ÒBe together, act together, learn togetherÓ.

My company, Cafetto, sponsored this yearÕs competition event, which was held in beautiful Copenhagen.

The seminars were fascinating and included topics such as Morton MŸnchowÕs research into the determinants of milk foam quality,

the different acid concentrations (citric, phosphoric, malic, quinic, lactic and acetic) found in coffees grown at different altitudes and a hands-on tasting of beers, looking at different malting processes and brewing techniques.

The 2007 World Barista Champion, James Hoffman, gave a characteristic lecture on the topic of Ôreinventing espressoÕ, seeking to challenge baristas to expand the methods of coffee brewing.

The Nordic Barista Cup is a fun and educational interactive learning experience. Judging by the content and success of the event, it is no wonder the Nordic countries have done so well at the coffee craft.

Sweden won this yearÕs event, and the 2012 NBC will be held again in Copenhagen on 16 - 18 August.

8/11/11 2:50:36 PM

The world’s first triple certified organic descaler Cafetto® Restore Descaler powder combines a unique blend of organic acids that work synergistically to remove hard water scale.

It’s the best and safest solution for equipment, staff and customers.

Available in 1kg jars and 25g sachets.

Ask for it at your Cafetto retailer or visit www.cafetto.com

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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