Cafe Culture issue 28

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ISSUE 28

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Contents.

CAFE CULTURE

16.

56.

DIMATTINA COFFEE.

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

48.

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

www.cafeculture.com The specialty coffee market is forever evolving, and some of the buzz words at the moment are ‘single origin’.

It was a pleasure to announce Dimattina as the CSR Golden Bean Roaster Competition winners for 2011/12.

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.

News from Above

42. Café Biz

News from above with Phillip Di Bella.

What’s happening in 2012.

8. Cultured Products

50. CSR Sugar Golden Bean

New products and industry innovations.

12. Cultured Gossip Get the latest news for café owners and the café industry.

Meet the winners.

86. Hot Café Reviews We check out some of the best cafés from around the country.

18. Café People

93. Training Schools

Meet Leigh Carmichael.

Barista training with the experts.

Award Winning Retail & Wholesale Supplier

Suppliers and tasters of the finest quality leaf teas in Australia since 1996.

• 300 Silvertip Leaf Teas • 40 Bella Italia Gourmet Coffees • 24 RAS Coffee Awards • 7 CSR Golden Bean Awards • Contract Roasting/Private Label - New 50kg Probat • 2011 Winner “BEST TEA” SMH Good Food Guide

BUY ONLINE NOW! Phone 02 9680 9117 ZZZ SLQHWHDFRIIHH FRP DX

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G R E AT Q U A LI T Y AT W H O LE S A LE P R I C E S

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4. BY JUSTEEN SINGLE Editor Café Culture Magazine

CAFÉ BIZ EXPO 2012 C

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 issue 28 of Café Culture Magazine.

2

012 has started off as the year for recognising exceptional people and their contributions to this great industry. The guys at Dimattina, with their expansive family history in coffee, have taken out the CSR Golden Bean award for 2011/12, John Doyle has been appointed a life member of AASCA for his significant contribution to the Association, and the inaugural inductee to the Cafetto Coffee Roasters Hall of Fame is Ian Bersten.

I have had the pleasure of spending time with Ian Bersten on a couple of occasions in the past ... an innovator, inventor and great storyteller, who after more than 40 years in the coffee and tea industry is still as vibrant and enthusiastic as ever.

When the Hall of Fame idea was suggested to Chris Short of Cafetto, he thought it was such an excellent proposal that he immediately set about creating the Award to honour individuals of noteworthy achievement within the industry.

Ian Bersten has been an inspiration to many and is a most worthy recipient of this long overdue award process. Don’t miss the opportunity should you ever have the chance to chat with Ian. Another exciting innovation for us here at

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Café Cultue Magazine is you can now read our latest issue online at www.cafeculture.com. You can turn the pages in the online version, just like you can with the printed copy! Now, you’ll never have to miss reading a copy of Café Culture again.

We are very proud to announce that the Café Biz expo turns 10 this year. Ten years ago, industry data was unavailable. There was no link connecting the industry supply chain to the café marketplace and many cafés failed as a result.

So, Café Biz was established to educate and assist café owners in their day to day business.

The event has evolved over the years, and many other industry initiatives have been created as spin offs from this event. This year, Café Biz will be held at the Australian Technology Park, Sydney on Sunday 18th and Monday 19th of March. You can find the full program details for Café Biz 2012 on p 43. Register early on www.cafeculture.com, and don’t miss out on this opportunity to see new and innovative café ideas to help your business grow.

See you there!

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 Jarrad Mea Zoe Delany Shayne McCristal

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

Yes, my passport is running out of pages ... with a few new countries being stamped in my little blue book.

I

recently had the pleasure of visiting Café Show in Seoul, Korea, in November, as a guest speaker of Coffee Magazine Korea and Proaster Coffee Roasters.

I found the Korean café industry has amazing service levels, and they are very advanced in their presentation and skill base. I saw some great ideas to be shared with us over the next few years.

Korea had made a right hand turn in their coffee service, moving from espresso based drinks to pour over filter (hand drip). What I liked about this was the main coffee choice for café patrons was not just a novelty, as is the case at the moment in our trendier espresso bars back home.

Many good independent cafés in Korea roast in-house – which is the secret to their success, as they are able to hold a good choice of high quality fresh roasted coffee on standby. Our friends from Proaster are supplying around 50 small shop roasters a month in the Korean market.

The other thing I like about Koreans is they utilised the full rental time for their café. The cafés traded strongly day and night. At night, they introduced alcohol and light food offerings, with most cafés becoming pseudo bars. I know we have a small population in Australia, but I still think rushing out the doors of our cafés at 3pm is a bit early.

I spent some vacation time in Queensland over the Christmas break and found a new café called ‘Black Coffee Lyrics’ on the Gold Coast – and they had a great night time trade. The café did resemble a bar at night but to my surprise, plenty of people were drinking coffee. The success of their strong evening coffee trade was that they had a dedicated barista – not just a bar person being forced to make coffee between drinks.

We know cafés are meeting places. Not everyone wants to hang out at the pub or club at night, so cafés are a great alternative. As with many of my previous observations of the café industry, I’ve often talked about point of difference marketing – and night time trade is definitely

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a real point of difference. It will only suit certain

software programs, so cafés can do a quick analy-

locations and may only be viable at certain times of the year, but it is worth considering.

I am very excited about our upcoming Café Biz in Sydney in March – and can’t believe it is 10 years since our first event. Our business has grown with the industry, and we are still amazed at how clever our café industry has become. Ten years ago we had very little data and information about the café sector, and many businesses failed due to not being able to get some simple help.

Café Biz and Café Culture Magazine, I believe, have been at the forefront of industry betterment and change. We’ve had some great contributors and sponsors, who are still with us from all those years ago, helping us to improve product and service quality levels. I am looking forward to the Café Biz lead up, where my team and I will get out and talk to café owners and their staff and really find out what is happening out there on the ground.

We are very pleased to have partnered with Café Pulse over the past year, to enable the collection of industry data. Thank you to all our readers who participated in the surveys in Café Culture Magazine. We have had a great response from the industry, and we can now better predict areas of growth and look at issues that affect the profitability of running a café.

From our survey results, we can see coffee consumption is definitely on the rise, as more consumers become more educated and receive better quality product from cafés and espresso bars. The survey also shows more cafés are now focusing on their human resources, with better recruitment processes and understanding the importance of training in all areas of their business. Most new businesses are investing in point of sales systems which include linkage to back of house financial

sis of their businesses. Some people still get a bit ticked off doing surveys, but it’s the one way we can help our businesses grow and pinpoint trends in this fast moving industry sector.

Talking about trends in the café industry, we are putting a lot of our research and development time into looking at food service in the café industry. We have linked up with (FIA) Food Industry Association in NSW to better understand the latest menu items being served in the average café structure.

Food manufacturers and distributors know the café sector of the business is quite large, but need now to really pinpoint what the needs are for café operators. Traditionally, cafés produced most of their food menus in house as bread based options.

As people’s habits and expectations change, so does the complexity of food offerings.

Many cafés have no choice but to outsource some of their food products, so higher quality and more profitable portion controls can enter the café marketplace from food service providers. This process has happened in the restaurant industry, and club and food producers are starting to tailor this service to the café industry. There will definitely be some major menu changes in our cafés, and we can’t ignore what the consumer is expecting.

In the following issues of Café Culture Magazine, we will be working with café chefs and the food producers to look at ways to bring this type of offering to the café menu in a profitable way.

For any feedback you’d like to give us about Café Culture Magazine and our events, please email us at info@cafeculture.com I look forward to visiting your business in the next few weeks leading up to our 10th celebration of Café Biz Sydney.

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BY PHILLIP DI BELLA 7.

NEWS FROM

Keeping it Real. Businesses nowadays are continually promoting what they want to be, often paying A-list celebrities to endorse a product they don’t believe in. The problem is, they often don’t live up to their promises and marketing messages.

H

ow many times have you seen engaging media campaigns that draw you in to a new store, restaurant or café? When you arrive, the exterior appears to live up to your expectations, but once you begin to interact with this place, you are quickly disappointed, as the staff are rude and uninterested.

Don’t be an imposter or pretend you’re something you’re not. Don’t try to be the same as your competitors. Be different – an individual. It’s important to understand what you are and more importantly, what you don’t want to be. Design your business around your consumer, your target audience and commit to one direction and offering. You don’t see KFC offering Sushi just because

it has become a popular takeout option; they stick with what they are, a chicken shop.

At Di Bella Coffee, we are continually approached with new opportunities. It’s the opportunities we turn down that have helped us to carve out a position in the coffee industry, as experts in the field.

In a positive way, make a point of communicating what you’re not.

This can often help to set you apart from your competitors. Don’t sell or pay to have your message heard … earn it. If you want people to perceive you as a company that goes above and beyond for your customers, ensure you deliver on this promise by offering personalised service or remembering their name, and build a relationship with them.

Don’t take your customer for granted; work to retain them and in turn, they will generate more business for you through word of mouth. Every encounter you have with a customer is an opportunity to instill confidence in your business.

The customer is sizing you up at every touch point and if you fail to fulfill your promise, then you will lose customers. Not just one, but many; for every unsatisfied customer, there are 10 other friends who have heard of their unsavoury experience. It’s all about exceeding expectations and adding value to your customers’ experience. This will help you to position yourself in a different light from your competitors and ensure you develop a loyal customer base.

BioCup users look better

Affordable earth friendly take away cups will make you and your business look good.

Join the growing number of coffee shops & roasters in Australia who are making a difference.

Visit BioPak.com.au or call 1300 246 725 to find out more.

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8.

PRODUCTS.

A CLEANER WAY TO CLEAN Providing new smart choices of natural, reusable and recyclable products for your café, CHUX® Biodegradable Superwipes® are 100% biodegrad-

PERFECTLY EVOLVED Compact Designs is well known for their range of espresso machine accessories, and they are now excited to introduce

Grinder Clean

able and naturally break down, in compostable conditions, reducing the

Cafetto has released ‘Grinder Clean’

able viscose cellulose fibres, they are naturally super absorbent, with one

into their range. Simply grind one cap-

Superwipe® absorbing up to 10 times its own weight in liquid.

ful of Cafetto Grinder Clean through the grinder to remove rancid coffee bean oils and residue.

the Cobra Tamper. With interchange-

This Cafetto patent-pending product is

able bases in six sizes, which can be sold

comprised solely of gluten-free cereal,

separately, the Cobra will suit many types

to avoid complications for consumers

of espresso machines.

suffering from Coeliac disease.

Made from 304 stainless steel, the Cobra

Cafetto Grinder Clean’s unique pellet

is unique in its clever design, offering

form is designed to improve the effec-

an ergonomic and stylish alternative to

tiveness of the cleaning process. Avail-

the conventional tamper, making it the

able in jars of 450 g, which provides 10

perfect gift for the barista and coffee

to 20 cleans depending upon the size

lovers alike.

of the grinder and level of soiling.

For more information, contact Compact

For information, call Cafetto

Designs. w. www.cobratamper.com.au

t. 1300 364 440 (Australia) or 0800

e. info@compact-designs.com.au

772 227 (New Zealand)

t. (03) 6391 9339

w. www.cafetto.com

impact on our natural environment. Made from 100% natural and renew-

With double action holes, CHUX® Biodegradable Superwipes® easily pick up dirt and food particles and allow for the cloth to be rinsed clean for use over and over again.

Reduce your impact on the environment with this highly effective range of cleaning aids, from the brand you can trust.

For further information: w. www.cloroxcommercial.com.au/natural t.1800 240 502

Refillable Coffee Pods Di Bella Coffee Refillable Pods are capsules that allow you the freedom to choose your favourite coffee blend. Until now, there has not been

Wild One Beverages

a coffee capsule that was refillable and reusable. Pod machine owners

A 100% Australian owned and run boutique beverage company, Wild One has

The Di Bella Coffee Pods are compatible with Nespresso Machines and

now extended its range from the original and ever popular 8 premium juice lines

can be reused up to 10 times. This allows consumers to enjoy fresh

to now boast 16 tantalising flavours of sparkling mineral water and premium

coffee of their choice. Made of a high quality plastic, the Di Bella Coffee

juices. Although the products are stylishly packaged, being visually attractive to all

Pods are 100% recyclable. Retailing at $16.95 for a pack of 12 refillable

ages and demographics, it is the taste that keeps consumers wanting more.

pods (filters included), the Pods are extremely cost effective, with an

From initial design and creation of flavours through to delivery, the vision stays true to the

espresso costing approx 25 cents per cup.

original goal, and the range keeps its place as the benchmark of the beverage industry.

Available on w. mydibellacoffee.com or through the Brisbane Roasting

Andrew Lovric m. 0435 794 537 f. (02) 4272 6886 e. andrew@wild1.com.au

Warehouse. For more information visit w. mydibellacoffee.com or

w. www.wild1.com.au or find us on facebook/wildone beverages.

t.1800 332 163.

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have been restricted to buying the machine manufacturer’s capsules.

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CULTURED PRODUCTS 9.

Detpak Cupcake Range Detpak has launched a new suite of products designed specifically for packaging cupcakes. The range features boxes to hold 1, 2, 6 or 12 regular cupcakes and also 12 mini cupcakes. All boxes have matching inserts; however, boxes and inserts can be purchased separately.

Detpak has designed all boxes with windows, so that your beautiful cupcakes are the feature. The window has been specifically positioned to roll over from the top to the side of the box, which still allows space for your branding.

For more information, please contact Detpak on: t.1300 363 380 e. packaging@detpak.com w. www.detpak.com

ORDER AND PAY BY SMS mHITs is Australia’s first and only multi-award winning mobile payment system. Fast, simple and easy to use, mHITs allows customers to order and pay for their food and coffee simply by sending an SMS.

THE IDEAL SAMPLE ROASTER

For busy venues and cafes, mHITs provides an easy

Sample roasts are an important part of the quality inspection protocol for

low cost method of cashless ordering and payment,

roasters. The sample itself can represent a large quantity of coffee, sometimes as

without the hassle and cost of building your own

much as an entire container, which is a lot of coffee to make a decision about –

system or managing customer accounts.

especially if you’re basing that decision on a poorly roasted sample.

Unlike some mobile systems that require a

The Proaster twin barrel 100 gram batch sample roaster offers stable and precise

smartphone, mHITs works on all mobile phones.

control of heat and air supply during roasting, fitted with a powerful blower for

Venues have a choice of order/notification methods:

fast cooling and chaff collector cyclone for collection of particle matter. The roast

SMS, wireless Point Of Sale terminal/printer or an

is easy to observe via the inspection samplers, to ensure the precise discharge

integrated solution to their Point Of Sale system.

upon completion.

For more information, contact

For more information contact:

t. 1300 696 448 or e. info@mhits.com.au

Korea: Hana Jang t. +82 32 624 3410~3 m. +82 10 8872 7634

w. www.mhits.com.au/merchants-coffee

e. throaster@gmail.com

HANDY BREW TEAPOT PERFECT for making your Chai Latte and ideal for all loose leaf teas, especially white chocolate chai latte.

IMPRESS your customers with this stylish tea maker, perfect for your Café.

www.tealovers.com.au E: orders@tealovers.com.au P: (02) 4647-5877 F: (02) 4647-6787

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We also stock over 200 gourmet teas from all around the world including Fine French teas and a wide variety of tea accessories.

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PRODUCTS.

THE VST REFRACTOMETER

Rocket Espresso Linea Professionale

Improve your coffee without the guesswork, with a VST refractometer.

As the demand for speciality coffee becomes stronger worldwide, so too do the

Put simply, a refractometer analyses a sample of your coffee and returns parameters which identify exactly what you need to change to get the optimum result! Whatever your brewing method, a refractometer

industry professionals’ demands for quality, performance and value for money espresso machines. This makes the new ‘Linea Professionale’ commercial model by Rocket Espresso Milan an assured choice.

ensures blind changes to grind and extraction length can be a thing of

The release of Rocket Espresso’s Linea Professionale commercial model reflects the

the past – and for espresso, VST’s precision filter baskets can ensure re-

iconic and industry acclaimed reputation of the Rocket Giotto for its reliability, beau-

peatable results! Extend usefulness with the iPhone app or PC software,

tiful build quality and ultimate performance.

upload and share favourite recipes, print results and so much more!

Linea Professionale. Quality, innovation and craftsmanship for those passionate

With two conveniently-sized styles available, a refractometer could be

about producing the finest espresso cup quality possible.

the smartest coffee investment you’ve ever made!

Espresso Company Australia.

w: www.thingscoffee.com.au e: enquiries@coffeetamper.com.au

w: www.espressocompany.com.au or t: 1300 326 326.

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12/2/12 4:41:06 PM

AUSTRALIA'S MOST AWARDED SPECIALTY COFFEE COMPANY

FIRST POUR ADELAIDE • OPENING SOON

13 COFFEE • VENEZIANOCOFFEE.COM.AU 26 BOND STREET, ABBOTSFORD

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12/2/12 4:41:14 PM

12.

??? ?? ??

Art of Coffee.

Art of Coffee, a new iPhone and iPod Touch app aimed at anyone from the home barista to the industry professional, promises to outline the ‘how to’ of latte art. More than 30 designs are included, using both etching and free pouring techniques. The app is a comprehensive latte art trainer, with three platforms to learn from, including video, step-bystep photos and written instructions.

Art of Coffee is the brainchild of two coffee aficionados, 2010 Dairy Farmers/Pura Milk Latte Art Champion, Habib Maarbani, and 2011 NSW Barista Champion, Alexandra Stathis. The app has been developed by Andrew Hammonds, the Brisbane based developer of iTaekwondo fame.

Maarbani and Stathis also have a website: www.artofcoffeeapp.com.au and a Facebook page to integrate their app.

Art of Coffee is available via the Apple App Store for $2.99.

Contact: Habib Maarbani on m: 0414 530 398 or e: habib@artofcoffeeapp.com.au Alexandra Stathis on m: 0405 243 003 or e: alex@artofcoffeeapp.com.au

THE COFFEE CLUB ANNOUNCES EXPANSION PLANS Australia’s largest and fastest growing coffee shop chain, The Coffee Club, is announcing significant expansion plans on the back of excellent growth levels in 2011. The company is aiming to open a new store every fortnight for the next five years and is targeting 500 stores by 2020.

The Coffee Club 2011 growth: • The Coffee Club Group achieved 18.5% growth in 2011.

• The Coffee Club Australia achieved 8.1% like for like growth in 2011.

• The retail industry average for Australia was 3.1%.

• The Coffee Club Australia achieved TOTAL growth in sales of 14.2% in 2011 (Organic Growth).

2011 turnover was $AUD344 million.

9Bar

hits Adelaide.

It's an exciting time for the South Australian coffee community, with 9Bar Espresso Services opening its doors in Adelaide. February 1, 2012 saw the launching of a retail outlet and 'on road' technicians, ready for domestic and commercial trade.

Bill Comley, former President Of AustralAsian Specialty Coffee Association, heads up the SA branch, setting 9Bar Espresso Services in good stead to very quickly become an integral part of the coffee culture in Adelaide.

Craig Milton, founder of 9Bar Espresso Services in Melbourne, is pushing towards creating the first national service company for espresso equipment, with branches now

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open in Melbourne, Hobart and Adelaide, with Sydney and Brisbane opening by the end of 2012.

“Rather than trying to contract third party technicians, states will have their own 9Bar branch. This means we can keep up consistent quality service with the same great pricing, expert knowledge base and efficient service philosophy, regardless of which state you reside in. It was great to meet people from the local scene, and I'm looking forward to the 9Bar team exceeding expectations once again."

For more information: www.9barespressoservices.com.au

Following on the achievements of 2011, the focus this year in Australia will be on new sites in Vic and NSW, with an expected 25 new cafés. Internationally, the business will enter Egypt and Papua New Guinea for the first time, while extending its existing footprint in China, New Caledonia and Thailand. China has been cited as a particularly important market for the company, with plans for 30 new stores in the next three years.

The Coffee Club’s Australian success follows the streamlining of its business operations over the past 24 months and the continuing strong demand from coffee lovers looking for a reliable, high-quality café experience. 2011 saw an increased focus on fresh, seasonally-available produce in a wider range of health-conscious meals.

Emmanuel Drivas, Founder Director of The Coffee Club, said: “Sales and growth continue on the back of discerning Australian and global consumers looking for excellent coffee and better restaurant experiences at great value.”

13/2/12 12:28:14 PM

CULTURED GOSSIP 13.

Burger Theory Food Truck

Sydney’s First Food Trucks by ensuring that Sydney's food truck operators serve high-quality food and meet the highest health and environmental standards,” the Lord Mayor said.

"A fleet of 10 food trucks has been chosen to deliver on something Sydneysiders told the City they want: more quality food at all hours," announced Lord Mayor Clover Moore.

A food truck is a mobile eatery that travels to different locations in the city. The 10 successful operators will serve up exciting new food options, including modern Australian from a former Tetsuya's Sous Chef, steamed yum cha, and veggie burgers from a truck shaped like a barn – complete with herb garden on the roof.

The operators chosen are: Agape, Al Carbon, Bite Sized Delights, Burger Theory (as seen above), Cantina Mobil, Eat Art Truck, Let's Do Yum Cha, Taco Truck, Tsuru, Veggie Patch.

"Food trucks have taken off in LA, London and other major cities by offering goodquality food in a quick, affordable and fun way. We're taking it a step further

More than 30 hopeful operators lodged applications when the City sought expressions of interest last year. The hopefuls went through a rigorous testing process that looked at their business plans and background and compliance with health and waste management codes. The last step was a taste test, where contenders had an hour to cook meals from their proposed truck menu.

The trucks will start to hit the streets in the coming weeks. The City is lodging development applications for 13 sites across the LGA where the trucks can operate.

Likely sites include Belmore Park and Customs House Forecourt and Sydney Park.

For more info visit: www.cityofsydney.nsw. gov.au

BARISTA TECHNIQUES – SECOND EDITION In 2003, Barista Techniques began its life as a set of training notes, which in 2005 evolved into the first edition of the book, Barista Techniques. As a result of its popularity and the demand for a comprehensive barista training resource, it was reprinted five times between 2005 and 2010. At the reprint stages, the text was updated to ensure it remained current.

Barista training and the specialty coffee industry have grown exponential and as a result of this, the whole book has now received a complete makeover. This second edition of Barista Techniques continues as a comprehensive howto guide and a vital resource for everyone who is undertaking an espresso coffee course and anyone who wishes to learn more about espresso coffee, including professional trainers. For more information, visit: www.coffeebooks.com

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The DC Laundry.

By the time this year’s Café Biz rolls around, Ducale Coffee's latest commitment to the Sydney coffee scene, 'The DC laundry' in Potts Point, will be open for business. It’s not a café, it’s not a roasting plant, and it’s not a show room. It’s a space Ducale have created for the individual to explore DC coffee uninterrupted, at their own pace and through a variety of different brew methods. The Laundry’s function is to let customers experience DC coffee unadulterated and without the distractions of a café. It’s where the customer can push and pull the coffee to its limits, so they can find its sweet spot using either a traditional heat exchanger espresso machine or a variety of multi boilers, Chemex pour overs, syphons, cold drip and whatever else is on hand.

The DC Laundry is also a place where new and existing Ducale customers can come and hone their barista skills, take part in cupping sessions, or tailor a session to meet a specific outcome. The beauty of the space is that it’s by appointment only; so when you have made a booking, it’s all yours (until we kick you out).

For more information about the DC Laundry or to make an appointment, come see us at Café Biz, call Shae Macnamara or Aimen Krayem or 1300 DUCALE, or email orders@ducale.com.au

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16. BY MARK BEATTIE

The specialty coffee market is forever evolving, and some of the buzz words at the moment are 'single origin'. A lot of roasters and coffee outlets have either intoduced or are looking to introduce single origins into their coffee repertoire, but are struggling with where they fit in the scheme of things, versus the tried and tested concept of blended coffee.

T

here may be a few different interpretations going around of what single origin is exactly, but I like to refer to it as coffee that comes from a single known geographical origin and more specifically, a single farm. You can further break it down to single origin micro lot coffees, which derive from a single field on a farm. Blended coffee, on the other hand, is a combination of different single origin coffees mixed together. Generally, this is done to produce a better beverage than if the coffees were standalone – but this is not always the sole intention, and blending can be undertaken for a number of other reasons.

Let’s first look at the key reasons why a coffee roaster would blend coffee, instead of just using single origins: • To produce a better and more well rounded coffee, by introducing other coffee origins to bolster weaker areas of the base coffee.

• To improve the profitability of the coffee offer.

This should not necessarily be seen as a negative by the consumer. Some cheaper coffees can be ordinary on their own, but great when combined

16-17**Joey.indd 16

with other coffees that enhance that coffee's weaker notes. Sure, there are less noble reasons to improve profitability, but let’s not focus on those.

The Australian coffee market is highly milk based, so in many instances the highly prized specialty coffee will not suit your flat white or cappuccino drinker. You can produce some lower cost blends that will suit your target market better than higher costs ones. This makes good business sense and is one of the main advantages to blending coffee.

• To spread the risk of quality and supply issues.

By using multiple coffee origins in a blend, there is less risk ongoing than if you were solely relying on the one origin for your coffee offer. Particularly, coffee is seasonal and therefore subject to environmental changes, pest and disease. There are other factors that can affect supply; for example, political and economical.

• To improve the consistency of the coffee offer. The coffee you buy will vary throughout the season, which presents the roaster with ongoing Quality Assurance consistency issues. A blend allows the roasters to manipulate the recipe easier, to ensure a more consistently good product. Skilled

roasters are varying the origin percentages and profiles ongoing, based mainly on sample cupping.

• As a clever marketing tool. The branding and packaging of the blend, in a lot of instances, is carefully targeted towards emotional cues of the consumer. In a lot of instances, it is the ingeniously marketed blend that sells – and not necessarily the best coffee. An example of this is the number of locally roasted coffees that have Italian names given to the blend, to take advantage of the general consumers’ perception of Italian coffee. The blend can also be targeted towards a cup profile type such as Java and Mocha, for example.

The single origin coffee offer is mainly driven by the demand of consumers for high quality coffees to be enjoyed in their purest form. It strips back a lot of the marketing innuendo of blends and mainly relies on the origin story and quality of the coffee to appease consumers. The majority of the blended coffees in the market are targeted towards the mainstream milk coffee consumer, so roasters tend to focus on the caramelised and roast notes in cup character. These are amplified more towards the darker roast degree, or

12/2/12 4:52:17 PM

commonly, second crack in the roast process and beyond. The combination of these flavour notes are more favourable to the majority of milk based coffee consumers in the market.

The bright citric or fruit notes of a lighter roasted coffee don’t tend to blend well with milk. A lot of the high quality specialty coffees are mainly wet processed to produce a nice clean and crisp coffee, but can lack the body required to make a pleasant milk based espresso. Most consumers won’t find citric or fruit notes coming through strongly in their flat white very pleasant. If you ask a consumer to describe their ideal flavour and texture notes for a milk based beverage, you will almost always get chocolate, caramel, smooth or creamy.

The emergence and refining of different brewing methods has been a big instigator in the growth of single origin coffee offers in the market.

Syphon, filter (various types), plunger, cold drip or cold press brewing methods are all great for highlighting the single origin flavour nuances. The growth is also obvious by the number of recent specialty coffee brokers who have entered the market. This is all well and good, but what does it mean for the coffee roasters and coffee distribution business? It is easy to get caught up in the hype, and I have seen many roasters launch into supplying single origins without any clear game plan of how to roast, position and market the offer.

It is not as simple as just buying some high quality coffee, roasting it and then adding it to your price list. There is also the trap I have seen many of the micro roasters fall into, where they start buying more expensive coffees to put in their blends, thinking this will give them a competitive edge, but instead end up eroding margins for little or no gain in sales.

These are just some of the areas to consider for a roasting business when establishing its single origin coffee offer: • Look for the incremental sales opportunity.

Find out where you can position the offer to take advantage of incremental sales. You should not be just replacing current sales with a new offer, as it may not be as profitable when you take into account the total fixed and variable costs of production and distribution. If you are cannibalising your own sales, then you need to reposition the offer, as roasting and selling single origin coffee may not be as cost effective (i.e. smaller batch roasting).

• Education of the retailer and consumer is vital. You must educate your customer base. If you are selling to a café, then think about how they can best serve and educate their consumer. What brewing options do they have? Will they need

16-17**Joey.indd 17

extra grinders? How can it be displayed in store to create consumer interest? Do they understand the origin, and have they done sufficient cupping of it to be able to sell it to the consumer? When you go into a restaurant, you always feel more comfortable buying the more expensive wine if you feel confident of the waiter’s appraisal.

• Roast the coffee to suit the extraction type.

There is no point offering high quality expensive single origins and roasting them dark. They will lose the origin character that they are prized for.

Roasting a Cup of Excellence coffee dark for an Italian Style Espresso or to the degree that most would for a milk based espresso, would not take advantage of the origin character. This would be similar to cooking a high grade Wagyu steak to well done. Sure, some consumers prefer this; however, you can use other single origin coffees without the expensive price tag that would suit better.

You want to maximise the flavour character of the coffee, so ideally you would encourage the use of straight espresso and the other brewing methods mentioned earlier. It is important to consider whether or not you want to make the roast degree too niche. Notably, for instance, syphon is roasted to a very light degree, which would be too acidic for espresso. Espresso is the easiest to implement at a café and would offer more potential for incremental sales. Establishments with brew bars that offer a larger variety of extraction methods generally will roast onsite for flexibility of roast profiles.

• Choose in season coffees, and always ask for samples from your supplier. The sampling and cupping of single origins is extremely important.

Just because a coffee has a high price tag, does not mean its cup character will appeal to your consumer. Don’t just rely on the broker's cupping notes; in most instances, they are aimed at selling the coffee and usually read like the fresh section

of your local supermarket. Initially, the more important areas to take note from the broker’s info are: processing type, varietal, grading, screen size and any independent scoring of that lot. Use the rest as a guide, and do your own cupping before committing to large quantities.

Look for coffee with an agreeable level of acidity that is well balanced overall. High levels of acidity may be prized by some in the industry; however, the potential for sales will be small. Most consumers will prefer the sweeter fruit notes, rather than the strong citric notes that some coffee possess. The skill of the roaster also comes into play when balancing the level of acidity in the coffee.

• The positioning and pricing of the single origin offer is important. There will be a difference between retail and wholesale offers. The price should be reflective of the quality of the product; however, people will only pay the extra money for it if they see value in it. For ideas on how to go about this, one only needs to look at the wine industry and how they are able to command higher pricing for better quality vintage wines.

• You may need to restructure your roastery to be able to accommodate the smaller batch roasting. A lot of roasting plants will have a dedicated smaller batch roaster that will handle the single origin production.

These are just a few of the important areas to consider when developing and implementing your single origin offer. A close examination of a successful competitor in this area can also provide shortcuts to a better strategy; however, being able to establish a point of difference is what can bestow a competitive advantage. The coffee market is always evolving, so coffee roasters need to plan for where the future demand will be. One thing is for sure: the importance of single origin specialty coffee will continue to grow.

12/2/12 4:52:26 PM

18. CAFÉ PEOPLE

Roadie

CARMICHAEL.

Winner

In 2011, the team at Café Culture realised as we were growing so quickly, we needed good people around us at our events – people who understood how we operated and networked with the industry. We put the word out that we needed a ‘roadie’. We’ve had our faithful original roadie/supporter, Matthew O’Brien, since the start of our business 10 years ago ... and now he deserves an apprentice.

L

ast year’s Golden Bean in Caloundra saw the perfect candidate in Leigh Carmichael, an independent coffee trainer from Brisbane, who volunteered to be a runner at the competition. She worked away tirelessly throughout the event and we were so impressed, all of the Café Culture team were unanimous in voting Leigh in as our 2012 Roadie.

Leigh has a strong passion for coffee, meticulously high standards and superior customer service skills; it’s no surprise she spend hers days training future baristas.

I must say that Leigh has a pretty honest approach with her students. The majority of them have not ever attempted making coffee before, so she is quick to squash any illusions that it’s an easy role; but in the same breath, will inform them that this is one of the best industries to be a part of. She tells them: “Once you work in this industry, you love it so much that you will never leave.” Leigh really likes to build an image in their mind that there is so much more to it than what goes into the cup.

Leigh has worn many caps in her life, from professional photography to visual merchandiser for a large alternative chain store; it was this position that saw her transfer from Sydney to Brisbane.

18-19**.indd 18

Before barista training, she was part owner in a mobile coffee business, mainly working in local markets and community events, and it was at this time her real passion was ignited.

As an Independent trainer and assessor, Leigh enjoys the freedom to work with various different companies around the nation, with a lot of her work around southern Queensland. She is dedicated to her craft and understands the principles of adult learning and how coffee training can turn around people’s career opportunities. Leigh feels really blessed to be in the position she is in today. Her approach is to not only teach, but to inspire.

Leigh comes from a caffeinated family, with her husband working for a large national coffee equipment and service chain. With 3 children aged 13, 4 and 2, she is a busy lady. Recently she has started taking her 4 year old daughter out for some girly time, heading off to a café, sharing a cupcake and a chat over a babyccino and piccolo latte. This allows her to enjoy having time out, plus experiencing some of Brisbane’s great cafés.

Her daughter already has a list of favourites. Not bad, considering she is only 4.

Leigh said, “2012 is already looking to be a big year. Outside of my training and consulting role, I

am thrilled to be appointed the Cafébiz Roadie. I have great respect for the team and am looking forward to working alongside them.”

Leigh is also in the process of writing her own coffee training program – something a little different to what has already been done – and said she’s very excited to see a dream come to life. She looks forward to the launching of the program later in the year.

To enquire about Leigh’s training or consulting, she can be contacted via email: Beanstalking@ bigpond.com or alternatively, she can be followed on Twitter: Leigh Carmichael/piccologirl2

13/2/12 12:32:11 PM

18-19**.indd 19

16/2/12 10:58:05 AM

20. STORY BY SEAN EDWARDS

It was a trip into the unknown for me. I was personally feeling a little nervous about the project I’d been asked to perform by my good friends from Taehwan Automation, who build the popular Proaster coffee roasters. evertheless, I was on my way to Korea

N

years has been mostly with the coffee roasting side of

system. We were heading to the university suburb

to speak about emerging trends in the

the business, as coffee has boomed in Korea in shop/

of Hapjeong, famous for its cool café scene. Seoul

café marketplace in Australasia at the

café roasting. The company at present is building

has thousands of cafés and like most Asian cities, is

annual Café Show in Seoul. I did not

forty roasters a month to supply the fast growing

dominated by chain stores.

know a lot about the café/coffee industry in Korea

in house coffee roasting cafés and specialty coffee

and had been told by associates it was very advanced

shops in Seoul and surrounding cities. It was an

five levels of café area, and they were all full of coffee

and quite unique.

amazing experience to see the whole process, from

thirsty people. Korea has created their own version

design stage through to the actual manufacturing

very similar to the Starbucks coffee models, with a

the city gave me a bit of an idea how a metropolis

workshops churning out masses of roasters ranging

very Korean twist of quality added to the service. In

of over 20 million people looked. Every direction I

from one kilogram models up to 120 kg industrial

the Hapjeong District, the young crowd drove a very

turned there were immense clusters of skyscrapers,

machines. Koreans, in general, are very particular

arty subculture that was full of great concepts and

housing the huge population in South Korea.

in high quality craftsmanship, so most equipment is

high quality coffee businesses.

Arriving at the Seoul airport and driving into

It was late November, and winter was starting to find its way into this part of the world. The clumps

faultless in its build quality.

My first night was a fun experience at a traditional

Some of the franchise stores I visited were up to

My eyes widened when I had my first glimpse of an independently owned café. The structure was very

of trees in the parkways were past autumn brown

Korean BBQ house, where our hosts, the Kim family,

cool, with an in-house 2 kg roaster and a great selec-

and leaves had fallen, as they prepared for snow

showed me all the fine dining etiquette of a cook

tion of single estate coffees on the menu completing

cover. The cold weather did not affect the masses of

your own meat fest Korean style. The tasty food

the state of the art espresso and grinding equipment.

people who were busy filling up the many highways

was well complemented by lots of local Hite beer

This was complemented by the right selection of cool

that crisscrossed the city. My host and interpreter,

combined with the local spirit Suju, which is similar to

and passionate people working the café floor.

Hana Jang – International sales Manager for Proaster

vodka. I had my first taste that night of Kimchi, the

– explained that it was always rush hour in Seoul,

favourite staple of Koreans, which is fermented white

ness was built around coffee, not just an espresso

as many people owned cars. This is not unusual, I

cabbage and shallot smothered in home made chilli

system. Brew bars are the mainstay for all Korean

suppose, when you think about the fact that Korea

paste. Kimchi is well known for its cancer treating

café structures, and elaborate brew bars take centre

produces the popular Hyundai, Ssangyong and Kia.

qualities and has been a staple in Korean diets for

stage in most café/bars. Straight away, I knew I had a

over one thousand years. I found out later in the trip

major challenge ahead of me in my future conference

of Taehwan Automation, Mr Yong Hwan Kim, at the

that Koreans love any food or beverage that has been

presentation, as this coffee industry was very much in

Proaster factory on the outskirts of the city. Mr Kim

specially fermented.

an advanced state of coffee presentation and quality

We made our way over to meet my host and CEO

and his family have been building commercial ovens

On day two, I miraculously found my meeting

What stuck me immediately was that the busi-

practices. I fell in love straightaway with the hand

and rotary roasting equipment for the hospitality and

point with Hana, on the other side of the city via

drip concept, which makes up 80% of takeout coffee

food industry for 25 years. The push over the last five

the vast network of the extremely efficient subway

in cafés. Punters get a choice of coffee origins, then

20-21** (1).indd 20

12/2/12 4:55:51 PM

21.

DESTINATION

KOREA

the barista skillfully grinds and brews each coffee to

very happy with the growth of his business and its

its temperature and infusion time profiles.

contribution to the success of Korean coffee culture.

Mr Hong runs the coffee trade magazine, Coffee

Cafés in Korea don’t tend to open before 10am, so coffee consumption goes late into the night.

Koreans generally work long hours, so caffeine is a staple of most people’s diet, and most coffees are

Magazine, supporting the Korean coffee and café

I also enjoyed the fact that cafés trade well into the

industry with up to date education and communica-

evening, and night cafés were very popular as a

tion. He is well respected by the industry in South

good alternative to going to a smokey bar.

Korea, and he has predicted the growth of this unique industry well.

The last day of my Korean experience was to visit some of the larger coffee companies that Taehwan Automation had built industrial roasters and as-

consumed without milk. The choice of high quality

Hana, my faithful tour guide/language and cul-

was amazing, and most cafés had a good range of

tural interpreter, had organised for a visit to Roasting

sociated equipment for. Mr Kim is a very innovative

cup of excellence beans from all world origins.

House – another concept of Mr Kim – which was

designer and has developed many state of the art

an educational coffee retreat where trade could go

coffee manufacturing plants, from green bean load-

and is almost the norm for quality café structures.

and learn to roast coffee and perfect their espresso

ing right through to roasted bean packaging.

The level of passion and quest for knowledge is

skills. Roasting House is one hour north of Seoul and

We visited a number of foodservice sites that

contagious among the cool coffee crowd, and

was set up on a few acres of land, which is very rare

were roasting big kilos for the retail coffee industry,

Korean coffee professionals will comb the earth for

in this populated country. Mr and Mrs Kim have a

and I was impressed by the technology that was

high-end coffee education.

house on the block, which acts as a country retreat

associated with the whole roasting process and the

for small breaks away from city life. The Kims’

accuracy of the temperature profiling being used.

The in-house roasting concept is very big in Seoul

I was very impressed by a small café/roaster

South Korea is a very interesting country, like

called ‘I Do Bean Project’. Owner Jackie Chang had

daughter, Miji, looks after the operations of Roast-

spent a few years in Australia developing his com-

ing House, and while we were visiting she had a

Japan, that also had an early association with Ameri-

petition skills, returning to Seoul to win many local

group of new café owners learning the latest barista

can culture – learning to drink coffee alongside the

barista competitions. His café had a Melbournian

techniques. It was great to see that the international

national beverage, tea. Korea has eventually taken

feel to its layout, and the business was very popular

education of espresso knowledge was becoming

on its own identity in its own special form of coffee

in the Hapjeong district with the cool and well

universal in teaching approaches.

presentation. The Koreans I met were super pas-

informed crowd.

Day four was my debut as an international pre-

sionate about the beverage and invested heavily in

senter, and the lecture room was full. Much to my

whatever they needed to produce the best beverage

the Coex building in downtown Seoul. The expo

surprise, the crowd enjoyed my presentation on the

for their customers. I suppose in a marketplace of

consisted of two large halls filled with mainly coffee/

Australian industry, and I answered many questions

over 20 million people in one city, the point of dif-

café suppliers’ products and services. I helped out

in regard to different techniques and practices in

ference has to be quality, and the good businesses

during the day at the popular Proaster stand, with

the café/coffee business that we take for granted.

were the ones that kept ahead of the pack.

their very impressive range of roasting equipment.

Like most people who travel, I am always learning,

The market is driven by café roasting, and inquires

and I found the Korean coffee industry extremely

country and explore more of its unique food and

were continuous. The Café Show also hosted the

interesting and liked many aspects of their approach

beverage one day. Any country that enjoys beer,

10th annual South Korean Barista Championships

to fresh coffee brewed simply. I think we have over-

meat and coffee is a good place to visit.

and had invited many high-end coffee professionals

complicated ourselves in Australia and have been

from around the world to be part of this prestigious

led around a bit by espresso manufacturers with

tralian cafés. It is definitely the future of our industry.

event. Café Show was also in its 10th year, and

equipment trends. The idea of simple pour over filter

www.taehwan.co.kr

the owner of the event, Mr Sung-dae Hong, was

coffee excited me for future movements in Australia.

www.roastinghouse.co.kr

Day three was the first day of ‘Café Show’ at

20-21** (1).indd 21

I know I will make a trip back to this special

Look out for the Proaster roasting concept in Aus-

12/2/12 4:56:03 PM

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12/2/12 7:03:48 PM

24. BY SEAN EDWARDS

During Café Show in Seoul, Korea, last November, I was fortunate enough to bump into well known coffee machine designer, Mark Barnett from Synesso.

M

ark was at the event helping his Korean distributors sell the unique potentials of the Synesso espresso machine to the large crowds of excited baristas. The Korean market, like the Australian and New Zealand market, has been very good for his business, with many sales in these countries for his state of the art espresso machines.

I first met Mark five years ago in Long Beach, California and was overwhelmed by his engineering passion towards espresso technology. Things have not changed, and Mark took me through the innovations of his latest machine with electronic controlling of pump pressure and explained the lab work they have completed around pressure ramp control during extraction. He believes

24-25 .indd 24

as more coffee businesses explore higher quality coffees, being able to fully control pressure as well as temperature in the espresso process will deliver higher quality coffees to the well educated consumer.

Mark started his career in refrigeration in the fishing industry and was well known in that area for his innovative and creative mind. He spent some time with La Marzocco as an engineer, where he really got to understand the espresso technology and multi boiler systems and the important trend perception of this fast moving industry.

Mark is very pleased that many of the top end cafés in Australia have supported him by using Synesso machines. Five Senses Coffee in Western Australia and Victoria have been loyal agents for sales and service. He still

gets a kick out of the modified six group Synesso they built for Proud Marys café in Melbourne, which is a real show piece for his business.

Synesso is still a very small manufacturer based in Seattle, with a small team of less than 15 people. Being a small business, Mark and his team of craftsmen are able to adapt quickly to technological changes, therefore keeping his products at the forefront of the market. Synesso is still the cool kid on the block, and when I asked Mark what’s next for the business, the word ‘grinder’ came up. He still sees the need for better grinder design – especially as the industry changes its methodology in espresso technique. Let’s wait and see what the next innovation is at Synesso.

12/2/12 6:34:50 PM

24-25 .indd 25

12/2/12 5:11:35 PM

26. BY ALEX STATHIS DESTINATION

VIENNA

OH The hills are alive … but it’s not the sound of music that brings people to Austria in January – it’s the snow! And in early January, it was the snow that took me to Austria. Well, snow and coffee. Having exhausted ourselves on the slopes for 5 days, Habib (Maarbani) and I headed to Vienna to check out the café scene.

I

’m a sucker for café-hopping. I’m keen to sample the local brew wherever in the world I find myself. Having taken a break from university in 2011, I decided to spend my time travelling the world and managed to café-hop in some interesting places – from Vietnam to Hong Kong, Italy to London and now Austria.

Each one of these countries has taught me something new about coffee and how people enjoy the beverage around the world. When I’m travelling, I don’t seek out cafés that make coffee in a specialty way. Rather, I seek out coffee that is made by the local technique, which is probably why I’ve enjoyed my world coffee journey so much. Understandably, I was over the moon to be in the café-capital of Europe, Vienna.

Vienna is an elegant city, where beautiful buildings meet cobblestone streets and ball gowns are commonplace – particularly in January, when over 300 balls are held. Needless to say, the cafés in Vienna are elegant also, with many of the city’s most famous cafés dating back decades, if not a century or so. As with each of the countries I’ve had the opportunity to visit, I found the café culture in Austria to be quite unique.

Unlike Italy, where patrons slam back espressos like tequila shots, the café culture in Vienna is all about taking time out. Cafés are large, restaurant-like spaces that are able to accommodate many people at once. Despite this, the old-world décor of many Viennese cafés – large

26-27.indd 26

upholstered chairs, cosy booths and low hanging lights – make these large spaces welcoming at any time of day.

Interestingly, though all of the cafés I visited were busy, none of them had the usual ‘bustling café’ vibe. It was as though patrons and staff alike shared a kind of mutual agreement to keep noise to a minimum, giving each and every café a sort of quiet, library-like reverence. Perhaps this is why so many Viennese cafés are filled with patrons on computers, or with their faces buried deep in books. I also note that Starbucks was a popular choice, with many younger folk taking advantage of free wifi.

Overall, it seems to me that cafés in Vienna have evolved as places to consume both time and coffee, with the atmosphere of a place having as much to do with its popularity as the quality of its coffee and cake.

Which brings me to my next point. Given the emphasis on ‘taking time’, it was not surprising to learn that the most popular beverages in Viennese cafés were rather large and milky. I found the milk coffees in many places to have a strong ‘kick’ to them, while espressos (served with a dollop of fresh cream on the side) I found to be rather smooth and easy to enjoy. The preference of the locals, though, is for large drinks, that they can enjoy while reading the paper and generally consuming time.

Alongside coffee in Vienna belongs cake – and

the Austrians know a thing or two about cake!

The best coffee houses in town are famed for their sweets, rather than their coffee. Imagine over 20 cakes on offer in any given store: tortes are the specialty, followed by delicate jam pastries and tarts. It’s no secret that the Austrians like to indulge – rich foods, cigarettes and alcohol dominate – and this is reflected in their cafés.

It’s normal practice to enjoy a coffee, cigarette and a slab of cake of an afternoon - that’s the epitome of Viennese café culture.

In all, I found the café scene in Vienna to be an enjoyable one. It seems that cafés are deeply ingrained in the lifestyle as places to consume time and indulge, whether the experience is about the coffee, the cake or the company. It was refreshing to see a culture in which taking time to relax is an important part of each day. Perhaps we could all learn something from the cafés of Vienna.

If you’re lucky enough to find yourself in Vienna, here are my picks …

Demel – Kohlmarkt 14 A-1010 Vienna www.demel.at Café Sperl – Gumpendorfer Straße 11, Vienna www.cafesperl.at

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29.

INNOVATIONS IN

From its beginnings as a co-operative of dairy farmers in 1950, Murray Goulburn has grown to become Australia’s largest processor of milk and the nation’s largest exporter of processed food. ontinuing its long history of supplying innovative products to Australia’s foodservice sector, in 2009 Murray Goulburn Foodservice Division joined forces with TetraPak to commission Focus Strategic Development (FSD) to perform research into the milk options available in the café sector and the broader foodservice market. This research culminated in 2010, with the introduction of an exciting addition to the café industry’s milk options.

The product, Barista’s Own, is non-refrigerated milk that’s been designed specifically for the coffee market. It is ultra heat treated to ensure it remains shelf stable and lasts longer than pasteurised milk when unopened. No preservatives have been added, and the milk offers reliability all year round; the quality of the milk you use in June is the same in January.

To oversee an integral part of the milk research, FSD contacted Justin Metcalf, World Barista Judge and one of Australia’s most recognized coffee and café consultants. The research included stringent blind tastings performed with a range of fresh and long life milks. Conducted with café owners, baristas, coffee roasters, and importantly, consumers, these tests yielded positive results, with the consumers and foodservice professional alike giving the team excellent feedback that the product was highly favourable in comparison to pasteurised milk.

Ninety per cent of consumers purchase coffee with milk. The research found that both consum-

C

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ers and operators rated Barista’s Own 2% fat as equal to fresh full cream milk for texture, taste and appearance. Operators generally indicated that the saving of refrigeration space was important, and they valued the opportunity to reduce orders, invoices and deliveries.

The long-life cartons used have a special quality.

They are able to store product for up to a year, without the need for preservatives. Not only do they keep the product until it is needed, reducing the amount of milk wasted, but they save the carbon emissions associated with refrigeration as well.

As well as this, the cartons are excellent at keeping light and air away from their contents.

This is important, because exposure to light and air can cause foods to lose both their taste and nutritional value. For example, at room temperature, just 1 mg of oxygen can degrade 11 mg of Vitamin C in orange juice. This makes cartons unbeatable at preserving the flavour and colour of drinks, as well as keeping in the nutritional goodness.

UHT or Pasteurised milk?

The pasteurisation process involves heating milk to 72 - 75 degrees Celsius, with a holding time of 15 - 20 seconds before it is cooled. Along with correct cooling, pasteurisation will supply milk with longer shelf life. With proper chilled distribution, pasteurised milk has a shelf life of 5 - 15 days. Using UHT treatment, liquid food products are exposed to brief, intense heating to

temperatures in the range of 135 to 140 degrees Celsius. UHT treatment is a continuous process, which takes place in a closed system that prevents the product from being contaminated by airborne micro-organisms.

The product passes through heating and cooling stages in quick succession. Aseptic filling is an integral part of the process that avoids re-infection. The end result is a product that can be conserved for around six months without refrigeration.

The exciting news with the Barista’s Own milk from Murray Goulburn Co-operative is that it allows foodservice distributors and coffee roasters the opportunity to enter a category dominated by fresh daily deliveries.

Delivering through ambient distribution allowing the potential to free up refrigeration or turn off fridges, giving better efficiencies for the cafe and shop front and reduction of orders, invoices and deliveries.

Barista’s Own was also a finalist in the Foodservice Industry Association’s best new product category.

As part of Murray Goulburn’s commitment to Barista’s Own milk, they have become the major sponsor for the Box Hill Institute Espresso Training Room, now called the Barista’s Own Training Room.

12/2/12 5:18:00 PM

30. STORY BY ANDRES LATORRE CANON Latorre & Dutch Coffee Traders

With wine, we think of ordering by a specific variety alongside its origin. With coffee, I believe this will also eventually happen. The more we dig into where the coffee industry is heading, the more convinced I am that we are closely following the wine industry.

T

he cup characteristics of coffee are not only determined by the origin of the bean. Its varietal (variety or cultivar) plays a major role in this also.

Varietal is a term generally used in the wine industry to describe a wine made from a specific variety of grape (example: Shiraz or Merlot); these varietals give the wine a particular taste and profile, and this also happens in the coffee.

To understand the coffee varietals, it’s important to start with its biology. Coffee or Coffea is a shrub that produces berries from which coffee is extracted. The two main commercial species are C. Arabica and C. Canephora, or more commonly known as Robusta. There are other less popular species like: C. Liberica, Excelsa, Stenophylla, Mauritiana and Racemosa. These are not considered commercially viable, because of their lack of self pollination, complexity or lack of yield.

C. Arabica is the most highly recognised species; this is because of its higher quality traits.

Arabica is native to the Southwestern Highland of Ethiopia, South Eastern Sudan and northern Kenya. The lower quality C. Canephora grows more easily in adverse conditions and altitude, and it’s presumed that it is native to Sub Saharan Africa, from Guinea to Uganda and southern Sudan.

Coffea plants are classified in the family of the Rubiaceae. They are small trees that may grow to

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five metres when unpruned. The bloom is a white fragrant flower followed by oval berries that are green when immature, they ripen to yellow, then red (best time to pick) before turning black. Under and over ripe berries will create problems in the cup; that’s why selective picking is a very important variable in specialty coffee.

Coffee varietals are the hybrids or natural mutations of these two species; it’s believed that the two original varietals of C. Arabica are Typica and Bourbon. The main decision maker for farmers in what varietal to use on their land is based on production (quantity of yield per coffee tree) and resistance to biological or climate problems (frost and insects). I personally think this is slowly changing, as farmers are starting to focus more on higher cup quality profiles and lower yields (Example: Gesha). We are going to talk about the more common varietals used in the industry. For information about others, refer to the diagram (not all mutations and hybrids are listed).

Typica is the start from which most of the coffee varietals have been developed. It has longer seeds than its brother cultivar, Bourbon, and it was the first coffee in the new world. This varietal is known for its low production but excellent cup quality. It’s mainly used in Central America, Jamaica and Indonesia, and in my personal experience, it delivers a cup that generally has a sweet

acidity or maleic acid (think of apples and pears) and a medium body.

Bourbon coffee plants produce 20% to 30% more yield than the Typica varietal. Its berries have a less conical shape and mature more quickly.

The name comes from the French; they planted this varietal in the Island of Bourbon, now called Reunion, in the Indian Ocean. It’s planted and used widely in Brazil, but currently is also being used actively in Central America. In my opinion, most Bourbons that I have tried are known for their fruity characteristics and bright acidity similar to wine.

Caturra is a natural mutation of the Bourbon varietal; it was first found in the town of Caturra in Brazil. This varietal produces a higher yield than its father; this is mainly due to the fact the plant is shorter. It’s also more disease resistant than older traditional varietals. Caturra is more commonly used in Colombia. In my experience, this varietal generally shows a more citric acidity like lemon and lime notes.

Maragogype is a natural mutation of the Typica and was discovered in Brazil. This varietal is known for its very large bean size and has a lower yield than the Typica and Bourbon varietals. In my opinion, it’s very difficult to find good lots of this varietal, but when you find them, they can have a very good cup quality – delicate and high acidity.

12/2/12 5:24:10 PM

31.

Gesha is often misspelled as Geisha. Its name and origin comes from a town called Gesha, located in the south of Ethiopia. It’s thought that it is a wild shrub mutation of the Typica, but this is not confirmed. This varietal is known for its elongated seeds and low yield. Its unique cup profile makes it highly regarded in the coffee industry. Generally, this varietal shows high traits of jasmine and vanilla.

Catuai is a high yielding varietal that resulted in a cross between Mundo Novo and Caturra. The fruit does not fall from the plant easily, making it favourable for areas where you can experience high winds or rain. In my experience, Catuai delivers a high sweet cup, but this varietal is more renowned for its resistance, rather than for its quality.

Catimor is a cross between Timor coffee (resistant to rust) and Caturra. It was created in Portugal; its maturation is early and delivers high yields, but it needs strict methods of fertilization and shade. This varietal can have problems at higher altitudes, where there’s a considerable difference in cup profile between it and the other commercial varietals. In personal experience, this varietal shows a very high sour acidity, making it taste a little salty or stringent; it may be because

of its Robusta inheritance. Also, this varietal is known more for its resistance and production rather than its quality.

There are many more varietals, hybrids and mutations. I have highlighted the most important ones to show how each have a particular taste, flavour and profile.

Historically, farmers choose the varietals they want to grow based on production and resistance, rather than cup quality. That’s why in most origin profiles we have a blend of different varietals, instead of just a 100% single varietal.

This, in a sense, is because farmers want to lower their risk of losing crops because of climate

and disease, and they don’t regard varietal quality as more important. The balance for them is to use varietals that offer a ‘respectable cup’ with good production and resistance like the Caturra, Catuai and Catimor.

There is a new generation of farmers who are leading the single varietal revolution. They don’t care about the low yields or vulnerability to disease and prefer to direct the emphasis towards quality. This is why we are starting to see micro lots that have 100% single varietals like Gesha, Typica, or Yellow, Red and Orange Bourbon.

These are exceptional coffees and are raising the bar to even higher standards.

Coffee Varietals.

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$ $

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At Ducale we focus on our Quality Assurance Process Program where cupping is a ďŹ ne art that evokes all of the senses, to dissect each origin, each lot, each batch, each pre-shipment samples, so that our extensive and collective industry experience is put to advantage and our engaging team can gather and hunt notes, of paw paw, watermelon, lime, berry, smokey leather, new car, wet dog, smelly sock, cheese water, Byron Bay hippies, bacon, hamburger, buttered fairy bread, blah, blah, blah, blah, blah...

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12/2/12 5:23:58 PM

Your local milk direct to your café

Australia’s Milk since 1900

Phone: 13 14 60 32-33.indd 32

12/2/12 5:21:17 PM

BY SEAN EDWARDS 33.

I

COSMO

N U O VA S I M O N E L L I

It was a great honour to be present at the preview of the latest technology in espresso machines by Nuova Simonelli of Italy.

had been invited by the national Mocopan Coffee team to meet down in Sydney at their head office and watch the presentation by Nuova Simonelli’s Managing Director, Cosimo Libardo, and WBC Champion 2002, Fritz Storm, in December.

The Nuova Simonelli team were showcasing the results of their successful World Barista Championship machine supply contract with the new Aurelia II T3 machine.

The T3 machine is their latest project in striving for perfect temperature control in espresso brewing. The heat exchange machine challenged the theory of muliti boiler machines being much more superior in temperature delivery at the group head for the brewing process.

The T3 uses three points of contact for temperature control, that will revolutionise future espresso machine design. Nuova Simonelli won their partnership sponsorship after a lengthy trial period with WBC judges and baristas who were part of the deciding committee. This is their second stint as the official sponsors for this prestigious world coffee event, which has boosted their profile

of a preferred industry supplier. Cosimo has been working closely with world champion baristas like Fritz, who accompanied him on this fleeting Australian visit of just four days.

Fritz enjoyed his quick visit and was very impressed with our local market and the high interest in espresso technology. He will definitely be making a return trip to discover more about our interesting café culture.

Nuova Simonelli has been building espresso equipment for over 75 years and supply coffee and café equipment to over 100 countries. They are the preferred machine for Mocopan cafés.

Cosimo has been involved in major research projects into coffee trends around the world and is looking to places like Australia, which have a high focus on quality and training in their coffee culture. Australia is not leading the world in espresso machine sales, but we are very particular about machine quality and performance.

We look forward to seeing the T3 machine in cafés around Australia in the future and hope to see Cosimo visiting again soon.

...and we cup all our coffee as well!

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12/2/12 5:21:25 PM

34. BY RANDAL & SUSAN DENNINGS

This is the first article of an occasional series where Randal and Susan Dennings will be interviewing coffee professionals from around the world, to gather their insights on how to savour and enjoy great coffees. The first report comes from Norfolk Island, a mere 3 hours’ flight from Sydney in the Pacific (north of New Zealand), where they meet Fred Wong, the man behind Anson Coffee.

F

red has been a long time resident of Norfolk Island, for some 30 years. He first came to Norfolk as a cook in the local Chinese restaurant, but loved it so much that he has now raised his family, sunk his roots (including his coffee trees’) deep into the Norfolk soil and ... bought the Chinese restaurant itself! Fred brings to Norfolk all of his experiences from his native Hong Kong and his lifelong determination to make a difference and be the best that he can be. This lifelong passion is evidenced by the love and pride he has grafted onto each of the 2,500 coffee trees growing on his plantation of 3 hectares in picturesque Anson Bay, Norfolk Island.

He stands proudly beside his coffee plantation, which includes two varieties of Arabica coffee, with trees up to 12 years old.

Fred is the one man dynamo behind Anson Coffee, having been involved right from the beginning of the modern Norfolk coffee industry.

Although coffee had been grown on Norfolk since convict times, its renaissance was engineered

by Norfolk pioneers such as Fred, who became enamoured of the Arabica possibilities and commenced production in the ‘90s.

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Fred insists on personal oversight of the whole coffee making process at Anson Bay. He and his family are intimately involved in the day to day running of the whole operation, including tending the coffee bushes and the entire coffee production process. Fred finds Norfolk’s mild climate, generous rainfall and rich soils ideal for Arabica coffee tree growth. Flowering generally begins sometime in January each year, since December can often be the drier time of the year. Fred finds that the flowering begins when the bushes get their first burst of rain in the new year. At Anson Coffee, flowering to harvest is around ten months. Fred says: “The longer the berries stay on the tree, the smoother and less bitter the coffee”.

Harvesting occurs from September to December each year, and Fred prefers to manually pick the berries when ripe and sort them to ensure the highest quality coffee. Each tree can produce up to 5 kg of fruit in ideal conditions. Fred employs the wet coffee processing method. During this process, the cherry skin is separated from the bean using a pulping machine, with fermentation occurring thereafter for 2 - 3 days. The beans are then dried (generally in the sun) and then processed via hulling machines to extract the

bean from the shell. The beans are then sorted again, to select the largest beans for roasting.

Fred finds these are the ones that make the best tasting coffee!

Anson Coffee must be fresh. Accordingly, Fred roasts regularly on the plantation, to ensure the least amount of time between roasting and consumption. Fred says: “We never roast unnecessarily ... so we can proudly boast we never sell stale or old coffee”.

Fred is also involved in the island’s tourism industry and has developed one of the houses on the plantation, that is close to 100 years old, into a retail coffee tasting and tour destination, where island visitors can often be seen relaxing while sipping coffee either on the open verandah amongst wafting cool sea breezes or cuddling cosily next to the convict stove (depending on the weather). It’s a great spot to revel in the whole coffee experience – from tree to cup – while enjoying the taste and aroma of the coffee.

“I can’t keep up with the demand for the coffee on the island,” says Fred. This was confirmed by these reporters, as they heard directly the laments from a number of the store and café owners on Norfolk Island in this regard.

13/2/12 12:33:45 PM

35.

Fred sees a big opportunity for further development and sophistication of Anson Coffee’s products over the coming years. He is rightly proud of his achievements and is determined to continue his 100% involvement in every stage of the production, in order to maintain his high standards and ideals of coffee production (and enjoyment).

When next you visit Norfolk Island, we recommend you check out Fred’s plantation for yourselves via the Norfolk Island Anson Coffee Tour.

We look forward to visiting Fred again and will watch with interest the continuing development of the plantation and his ‘coffee dreams’ in the years to come.

ABOUT NORFOLK ISLAND: Norfolk Island is situated in the South Pacific and is only a tiny 5 x 8 kilometres. With a cap of approximately 2,700 people on the island at any one time (up to 1,500 of these are visitors), great lifestyle, friendly locals and ... cows and geese having right of way on the roads (!) Norfolk island is a welcome, laid back destination for those seeking to escape.

Its climate is mild, rarely reaching over 30°C nor less than 9°C, and its rainfall is so regular, there is no need for reticulated water.

The island boasts a history which started with the First Fleet (it was settled within weeks of Sydney), a grim convict settlement plus a later settlement of ... wait for it ... the descendants of the Bounty mutineers! The island is physically beautiful, with majestic scenes of pines marching to the seashore and idyllic coral bays.

We take coffee seriously.

www.ducale.com.au

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DESTINATION

NORFOLK ISLAND

Not ourselves.

1300 DUCALE (1300 382 253)

13/2/12 12:33:56 PM

36. AASCA UPDATE

News and industry updates from the AustralAsian Specialty Coffee Association.

A

s the new year gets underway, AASCA sees itself with a new team of committee members. They are: President – Craig Dickson (Veneziano Coffee Roasters); Vice President – Penny Wolff (Dandelion and Driftwood); Treasurer – Cameron Ballard (Coffee World); Secretary – Peter Wolff (Wolff Coffee Roasters); Committee members – Bruno Maoli (C4 Coffee), Scottie Callaghan (Tiempo), Rob Stewart (Ducale).

Craig Dickson, the incoming President of AASCA and only one of five Australian judges with World Barista Championship accreditation, is a long-standing member of the coffee industry.

He came to coffee in early 1995, when he was poached from Spotless Catering for the state manager’s role at Douwe Egberts (DE).

His six years with DE included a two-year stint in The Netherlands at the global headquarters, where he managed international distributor networks. Coming home to Australia, Craig made the leap from the corporate world into business ownership and joined Veneziano Coffee Roasters as a partner in 2003.

Craig has always understood the importance of supporting both the coffee association and the various coffee competitions available as a way to further improve the quality of skills in the production and serving of coffee. Veneziano Coffee is

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synonymous with award winning baristas, having won Queensland, Victorian and Australian competitions with multiple competitors, over several years. Known for supporting and encouraging employee coffee education, Craig was honoured to be voted in as the President of AASCA. He hopes to lead the association into a bright future.

Craig believes there is a long way to go in exploring all that specialty coffee has to offer and that industry associations promote a common ground for the industry to get together, to learn and share knowledge in a non-business environment.

He believes there is the opportunity to provide more value to AASCA members with initiatives already underway, including supplying small batches of Cup of Excellence grade coffees to members at cost and talking to sponsors about exclusive offers for AASCA members.

One of the main items on the AASCA calendar for 2012 is the affiliation with the inaugural Melbourne International Coffee Expo, to be held in May this year, which will be the largest dedicated coffee expo held in Australia. The event will showcase the national AASCA coffee championships and will promote both the association and the championships to a wider audience. It is promising to be the ‘must attend’ event on the Austral-

ian specialty coffee calendar and judging by the number of trade bookings to Christmas 2011, it’s already being hailed a success.

Other initiatives include a newly formed alliance with a training provider to offer members Specialty Coffee Association of America accredited courses at a discounted rate. AASCA will also be organising study trips to countries of origin and networking events with international coffee guests during 2012. These events will be offered exclusively to AASCA members, and Craig Dickson hopes that the combination of new initiatives will prompt people to join the association. He also wants to encourage more businesses, including suppliers to the coffee industry, to join the ranks of sponsors such as Detpak, Pura, Da Vinci Syrups, Nuova Simonelli, Cafetto, Espresso Mechanics, Brita, Toll Logistics, Natvia, and Pullman Tampers.

For further information, please visit the AASCA website www.aasca.com or email: president@ aasca.com

Update.

AASCA would like to take this opportunity to announce that John Doyle has been appointed a life member of AASCA for work for the association and as a member of the Executive, along with his work with regional competitions.

21/2/12 10:24:28 AM

“Coffee, Soul

” & Rock ‘n roll At Numero Uno, we have a duty towards our coffee, namely to respect its origin, supervising each step of the roasting process, through to creating harmonious flavours in the cup.

Just like creating a musical masterpiece, it is the craftsmanship of the roaster and the fastidious bean selection that delivers the sensory experience.

In constant pursuit of perfection James Craig - Artisan Roaster Numero Uno

Learn more about our Award Winning blends at numerouno.com.au or why not drop us a line: + 61 (0)2 8399 0111

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12/2/12 5:27:23 PM

38.

ROASTER’S PERSPECTIVE COFFEE SPECIALIST

DIRECT ROASTER’S PERSPECTIVE

The Golden Bean is being recognised more and more as an excellent opportunity for roasters across Australia to meet, share ideas and learn from each other. An obvious trend at the 2011 event was apparent, with many of the medal winning roasters using coffee beans sourced through direct trade with coffee farmers around the world.

With the advancements in technology making communications easier, this is now the way of the future in coffee roasting. Two well known award winning coffee roasters now provide us with their stories and experiences in direct trade.

W

hen you look at the Australian specialty coffee industry, you cannot help but stare in awe. The industry is bubbling with vibrancy, creativity, dedication and most of all, collaboration.

You would never see someone from Coca-cola so warmly welcomed at the Pepsi factory, as one of us are at other roasteries. There is a openness between people in this industry which I am sure you cannot find anywhere else. Everyone seems to realise that we are all working for the same goal: the development of the industry and ultimately, that perfect cup. You just have to go to a national competition to see this dynamic in action. It’s beautiful to watch – and even better to be a part of.

The specialty coffee industry has realised that we all rely on each other to develop and learn. It is this mutuality that is responsible for our prosperity and growth in the market. However, it was only a matter of time before we realised the disconnection between growers and roasters. How can we achieve the quality we desire, without any connection to the growth of the product?

You will find that most specialty roasters are now engaging in direct trade arrangements. However, we will take you though a couple of direct trade experiences at ONA Coffee to explain its importance to our industry and our business.

Firstly, I will describe exactly what direct trade is. Direct trading is a process whereby roasters buy green bean coffee directly from the growers.

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Another Piece in the Puzzle ONA COFFEE

In doing this, roasters cut out all intermediaries, including third party organisations and large coffee co-operatives and internal country based commodity boards. Direct trade agreements are founded on a philosophy of respect and mutual benefit.

Roasters direct trade for a variety of reasons.

Most commonly, roasters are dissatisfied with the philosophy of trade intermediaries, others are dissatisfied with the real effect of third party organisations, and others do it to gain control over their product. Most of us do it for all these reasons.

Our first direct trade relationship was in Honduras with the Barrios family from Don Adan Coffee. In a conversation with Jerrad Barrios and our single origin roaster (Angus Mackie), Jerrad perfectly described the disconnection. He said, “You think of coffee as a beverage, whereas we think of coffee as plant.” Although simple, it was at this point we realised that if we could think of coffee more as a plant and they could think of it more as a beverage, we can take our coffee to a new level.

Our relationship with Pathy Kasiviswanathan, from Thalanar Estate in India, is probably the best example of how well direct trade can work. For years, this family sold their coffee only to the I.B.C (Indian coffee board). Keen to start trading his family’s coffee directly, Pathy moved to Australia.

Lost with where to start, he approached our company director, Sasa Sestic, with samples. Once cupped, 6 tonnes of this beautiful coffee was headed our way, being the first time the farm had sold to a buyer other than the IBC. Since this day, we have been working closely with Pathy and his family, featuring his coffee at our various events, as well as having him hold workshops with our

roasters and baristas.

Our relationship with Thalanar estate has contributed to the development of our company.

However, up until recently, we did not realise the benefit they were getting from us in return. Being able to work with the roasters and see where their product was going enabled them to get an insight into what happened to their coffee once it left the farm, helping them to realise the massive potential their product had – only making them more dedicated to improve. This won us a silver and two bronze medals as a component of our Italian Crema blend, as well as winning our friends at Peak Coffee silver for single origin espresso at the Golden Bean Roasting Competition.

We could not have estimated how proud Pathy and his family were to see their coffee win these awards. It was achieved through our sense of duty and respect towards each other. We have realised that the farmers care just as much as us. And given the time of day, they have just as much to offer the industry as our specialty roasters and expert baristas.

We now have direct trade in Guatemala, Honduras, Brazil and India. Through paying premium prices directly to the farmer, we contribute to their quality of life, their farms and their communities. On the other side, they provide us with consistency, quality and knowledge. It is these symbiotic relationships that are the future and sustainability of our industry.

They achieve far more, far quicker than any third party organisation and do it with personality that only enriches the coffee experience for all involved.

To find out more about our direct trade arrangements, go to www.onacoffee.com.au.

12/2/12 5:30:25 PM

39.

DIRECT ROASTER’S PERSPECTIVE

Direct Trade VENEZIANO COFFEE ROASTERS

D

irect trade is a term associated with current coffee buzz words, but what does it really mean?

In short, it’s about cutting out the middleman and providing the grower and the roaster with direct access to one other, opening up clear communication so farmers understand what the roaster is looking to purchase.

Veneziano Coffee Roasters believes that one of the best ways to ensure coffee quality is to make a commitment to buying direct from the producers.

To do this, they know they have to be committed to building strong relationships with farmers, and this means two-way communication with a strong emphasis on being face to face. Veneziano’s travel schedule has become hectic, visiting India, Brazil, El Salvador, Columbia and Panama in 2011. And the schedule for 2012 is gearing up to being even busier, as February sees Craig Dickson and Craig Simon heading to Guatemala and El Salvador, with visits to Indonesian coffee regions planned for later in the year.

These visits are the best way to see how the farm is managed, to cup the harvest and discuss preferences for the following year. Developing these relationships gives growers the best price, the roaster the right coffee profile and the consumer peace of mind; quality specialty coffee that has been sustainably grown and fairly paid for.

The process works both ways. If the producer visits Australia, they experience the Australian coffee culture firsthand, helping them to plan and produce the right coffee profiles for their trade partners’

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markets.

Veneziano recently signed a direct trade agreement with Kaapi Royale and Sethuraman Estates in India, meaning that now almost half of Veneziano’s green bean purchases take place directly with growers.

Sethuraman Estates is an Indian coffee grower with a proud history. Nishant Gurjer is a sixth generation coffee producer from Magundi in the Chikmagalur district of Karnataka in southern India. Legend has it that his family arrived in the area 400 years ago as part of the entourage of the great warrior king, Shivaji from Mumbai.

Nishant’s family settled in the area and has farmed the land as a coffee plantation since its inception.

Today, this area belongs to what is also recognised as one of the world’s important biodiversity hotspots.

Nishant himself gained qualifications in mechanical engineering and only came back to the family farm upon his father’s death in 1995, becoming the sixth generation of his family to manage the property. His mechanical engineering background has proved to be extremely fortuitous, with his interest in farming efficiencies and quality improvements dovetailing with the rise of interest in specialty coffee.

The Indian government’s coffee excise (which relegated coffee to a commodity made into a blended chicory/coffee drink for the domestic market) was lifted in the early 1990s and gave rise to the opportunity to grow more value-driven crops and to create a brand identity.

Nishant partnered with Nithin Bopanna to form Kaapi Royale Coffee, which exports Indian Arabica and Robusta coffees worldwide and is the exclusive

representative of Nishant’s Sethuraman Estate coffees.

Sethuraman Estate is the three-time winner of ‘Best Robusta’ in the Indian coffee board’s ‘Flavour of India’ competition and received the highest-ever rating for a Robusta coffee of 94 points, from coffee reviewer Ken Davids.

Recognising the eco-sensitive region that his farm was located in, Nishant has been exploring ways to improve the sustainability of the farm, investing in low water-usage processing methods and using micro-enzymes to help protect the aquatic flora and fauna of the local river. With every season, Sethuraman Estate improves its environmental outlook.

As Nishant himself says, “Our coffee is all shade grown, it uses 100 percent of our own wormcompost fertiliser and we recently deployed highly efficient, new pulping equipment that will save thousands of gallons of processing water each year – a block of certified organic and biodynamic coffee is the natural next step.”

He is also reducing the use of commercial fertilisers and in the past two years has decreased the use of chemical fertilisers by a third, planning to further increase this each year. So far, 20 acres of crops have been converted to organic using biodynamic principles and utilising preparations such as Ayurveda foliage sprays, that serve a twofold purpose of deterring unwanted insects and fertilising the coffee plants. Kaapi Royale embarked on forging business relationships with coffee buyers outside of India and began with a booth at the Specialty Coffee Association of America. From here, the company has developed strong ties with a select number of coffee roasters, and Veneziano is one of those. Craig Dickson visited Kaapi Royale in January 2011 and invited the owners to Australia to see the other side of the coin.

Nishant and Bopanna visited Veneziano Coffee Roasters in May 2011 and were astounded by the coffee scene. They sampled coffee and food at all the usual suspects around Melbourne and couldn’t believe the standard of coffee served wherever they went. From Proud Mary to Padre, from Market Lane to Cafenatics and, of course, the First Pour, the knowledge of baristas and the range of specialty coffee blends and single origins were observed with admiration. Interestingly, they note, “In many countries specialty coffee is a niche market; here it is the coffee market.”

It was an eye-opening visit and confirmed Sethuraman Estates and Kaapi Royale’s business decision to enter the specialty coffee market and to concentrate on direct trade relations with roasters.

The Australian preferences were duly noted, and we look forward to more quality Indian coffee being available to Australian roasters.

12/2/12 5:30:40 PM

40. BY SEAN EDWARDS

PLIATSIKAS. Travelling the coffee globe, I get to hang out in some pretty interesting places and meet plenty of inspiring people. On a recent trip to Korea, I spent a few days exploring Seoul with Swedish Barista Champion, Costas Pliatsikas. Costas was visiting Café Show in Seoul, looking to purchase a 25 kg roaster for his business back in Sweden.

C

ostas, who was born in Greece, married a Swedish lady and moved over to Sweden in 1998 to start a family and a business. He runs a successful café/restaurant called Café Costas in the city of Umea. This was the first Greek style restaurant/ café in this city of 110,000 people.

The café also boasts an in house roaster supplying fresh roasted coffee to the caffeine hungry Swedes.

Costas is well known in Scandinavia as a competitive barista. In 2006 he finished third in the World Latte Art Competition, and in 2007 he represented Sweden in Japan at the World Barista Championship and also won the Nordic Cup in that same year. Costas is preparing to make a comeback in 2013, once he stabilises his growing coffee business in Sweden.

Café Costas has around 500 customers a day, and he has been instrumental in changing the coffee drinking habits in his city. His big goal is to convert more northern Swedes to drinking more espresso based beverages instead of the traditional filter coffee. The Swedes are big coffee consumers, drinking

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The City of Umea is a far cry from the Mediterranean lifestyle he left behind in Greece, so his Swedish family enjoy the annual pilgrimage back to Greece to visit the Costas crew and to escape the cold, snowy conditions.

around 12 kg per person annually.

He believes he lives in the perfect coffee drinking environment, with long, cold and dark winters where caffeine is a friend to all. The City of Umea is a far cry from the Mediterranean lifestyle he left behind in Greece, so his Swedish family enjoy the annual pilgrimage back to Greece to visit the Costas crew and to escape the cold, snowy conditions.

Costas, with his new larger 25 kg Proaster drum roaster, will now be able to concentrate more on this side of the coffee business, with

quicker roasting and bigger volumes from the new equipment. He is very keen on training and can see the industry in northern Sweden growing with education and a better supply of fresh roasted coffee, especially using high quality green bean sourced direct from origin. Costas is also witnessing a boom in the home espresso market, supplying equipment into this marketplace and conducting regular home espresso schools.

So for the adventurer who is travelling in northern Sweden, drop in and meet Costas and enjoy his passion and café culture.

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C H A M P I O N S H I P s

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COFFEE

CHAIN C H A L L E N G E

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STATE

ORIGIN of

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

Cafe culture

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50. GOLDEN BEAN 2011.

AWARDS.

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51.

WINNER 2011/12 CSR GOLDEN BEAN

Dimattina Coffee wins CSR Golden Bean 2011/12

CSR SUGAR GOLDEN BEAN COMPETITION GOLD MEDAL WINNERS. EVENT WINNER (ESPRESSO + MILK BASED):

Dimattina Coffee

DIMATTINA Coffee.

After much sorting, grinding, extracting and sipping, the winner of the 2011/12 CSR Golden Bean Coffee Roasting Competition was announced. Dimattina Coffee took out the gold medal in the Milk Based Category and scored well enough in the Espresso Category to take out the overall award.

Held in Caloundra on the Sunshine Coast for the first time in the Golden Bean’s 6 year history, the event attracted coffee roasters and industry from Australia, New Zealand, Asia, USA and South America. Moving the event to a new location for 2011 was an excellent decision, with both coffee entries and attendance again increasing over previous years.

The team worked tirelessly behind the scenes, producing a seamless flow of high quality coffees to the judges. And, the new Syphon Category ensured that we continue to move ahead with the innovations in the industry.

Attendees also participated in a varied selection of seminars,

which included keynote speaker, Mark Dundon from Seven Seeds, and Erwin Meirsch, COE Head Judge and Nicaragua coffee producer. Evenings were filled with a good balance of social activities, including some slip and slide at the Big Kart track.

The competition puts the spotlight on coffee roasters, an integral part of the billion dollar coffee industry in Australia. Now in its 6th year, the event has matured and is seen as the premier event on the Australian coffee roaster calendar. Post event we have received great feedback from delegates and a commitment from a large number of roasters that they’ll be involved in 2012.

CATEGORY WINNERS: #1 – ESPRESSO (SHORT BLACK) The Roaster – Sydney NSW #2 – MILK BASED (LATTE) Dimattina Coffee - WA and Mahalia Coffee - SA #3 – AUSTRALIAN COFFEE (MILK BASED) Mackellar Range Coffee – Lennox Head NSW #4 – FILTER COFFEE Wolff Roast Haus – Clayfield QLD #5 – ORGANIC ESPRESSO (SHORT BLACK) Gridlock Coffee – Melbourne VIC #6 – SINGLE ORIGIN ESPRESSO Veneziano Coffee – Melbourne VIC #7 – DECAFFEINATED (LATTE) Fish River Roasters – O’Connell NSW #8 – CHAIN STORE / COFFEE FRANCHISE (MILK BASED) Foodco Group, Jamaica Blue #9 – CHAIN STORE / COFFEE FRANCHISE (ESPRESSO) NEW Little Italy Roasters – Sydney NSW #10 – SYPHON COFFEE – NEW Gloria Jean’s Coffees

A full list of medal winners can be found at www.cafeculture.com

GOLDEN BEAN 2012.

17 18 19 20

Mark your diaries. The Golden Bean will be back bigger and better than ever.

17 to 20 October 2012.

Caloundra, Sunshine Coast, QLD.

PROUDLY SUPPORTED BY

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EN BEAN ABOUT THE EVENT. 52. GOLDEN

A WORD FROM THE JUDGES

RICHARD CULLIS

KEITH REAY The CSR Golden Bean 2011 in Caloundra proved to be an amazing 3 day event, and a great opportunity for roasters across Australia to meet, share ideas, and learn from each other. Ok ... well, let’s not forget the odd beer or two that was also consumed! Seriously though, it was fantastic to see the enthusiasm and passion roasters share for alternative brewing methods, with over 65 entries in the inaugural Hario Gear Syphon Roasting competition, and over 1,200 entries submitted across all the competition categories.

In the syphon category, the roast level varied significantly between entries from just past cinnamon, all the way through to medium-dark.

That said, the entries that impressed the judges the most appeared to be roasted towards the end of rolling first crack and typically displayed good floral aromatics, with nice length and good mouth feel.

Varietals varied, but on the day, the roasters who had submitted African coffees seemed to score better than those who submitted South Centrals.

Certainly the syphon brewing created a lot of interest, with attendees asking for lots of brewing tips and advice on how to not only use, but also incorporate this type of equipment into their cafés. Syphon and alternative brewing in general is certainly a ‘growth’ market within the café industry, and from the roasters at the event, it is clear we are going to be seeing a lot more filter coffee making its way into cafés in the coming year.

Thanks to all the roasters who entered the syphon competition and helped to make it an exciting new addition to the CSR Golden Bean, and a special congratulations to all of the medal winners. We can’t wait to see you all again and taste the delicious coffee you have this year for us to judge!

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Having never attended a ‘Golden Bean’, the event of 2011 was as inspiring and informative as I could have envisioned. The Australian coffee industry was, from my perspective, proudly and justly represented, demonstrating elements of quality and professionalism across the entire composite of both entrants and participants alike.

I personally was involved with the co-ordination, preparation and service of filter and syphon beverages for their respective categories, which yielded some surprising, yet extremely worthy champions. From a personal perspective, based on my experiences with filter roasts I had seen and cupped in the past, the roast profiles were on average noticeably darker than I had anticipated.

Despite this, as a compliment to the roasting community, I found my palate identifying complex flavour profiles from coffees at either end of the spectrum. Whether it was a light to medium Ethiopian OCR Sidamo or a medium to dark Guatemalan Santa Clara, I found myself enjoying the subtle, yet notable differences in both. These experiences gave premise to a question that I had prior to the event and that I have yet still to answer: “What constitutes a ‘filter roast’?” The answer, I believe, will always be relative to the individual and of course, the bean itself.

This experimentation of roasters with differing roast profiles, coupled with a multitude of new and existing origins, is one of the numerous factors contributing to the ongoing and consistently positive trend of increasing quality and competitiveness of Australian coffee on a global scale.

Lastly, yet most importantly, the Golden Bean provided me with, and of others I am certain, the ability to network within the vastly dispersed Australian Coffee Community and the opportunity to build upon my own existing knowledge and further to my colleagues at Delano Coffee.

It is events such as these that provide a platform and environment that is supportive to the transfer of knowledge and the promotion of transparency.

In an industry that can typically be fierce and competitive, it is a welcoming experience to see today’s pioneers of Australian coffee mixing with the eager students who will ultimately ensure its future.

JUSTIN METCALF Well, it was that time of the year again ... The CSR Golden Bean Coffee Roasters Competition 2011.

I have attended every competition since it started 6 years ago and have been the Head Judge for 5 consecutive years.

The most difficult part of the competition, with the large amounts of coffees entering, has been obtaining qualified coffee judges. Every year it has been tough to get people to put aside 2 - 3 days of their time to assist in the judging process. However, once they are there, it has been clear that they have realised the benefits in the opportunity to network with their peers.

Over the years there have been people who have criticised the way the judging has been carried out and managed. Through the conscientious efforts of the organisers and people involved, we have now achieved, I believe, credibility from a majority of coffee roasters around Australia. That includes the way we manage the coffee, the judges’ training program and our open policy towards the co-ordination of everything happening behind the scenes.

The testament to this is the pure growth in the number of coffees submitted year after year.

This is proof that the Golden Bean award is building in credibility, with not only the growth of coffees entered, but also the growth in the number of judges who are attending the event.

Backed up by a great group of highly qualified baristas, every coffee is analysed and judged to the best of the coffee roaster’s ability.

This year we ran the SCAA sensory evaluation on all judges to test their abilities to taste the basic sweet, salt and sour. This was a welcomed inclusion by all who judged. We will continue to grow the judges’ program as the competition moves into 2012 and beyond, with many great ideas discussed during this year’s competition.

I would like to congratulate this year’s CSR Golden Bean winner, Dimattina Coffee, and all coffee companies that entered into the event and won medals.

And of course, I would like to thank all the judges, baristas and volunteers for their time and effort making the CSR Golden Bean Awards a great success.

See you all in 2012 – happy extracting!

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53.

WINNERS. AUSTRALIAN (MILK BASED)

MILK BASED

MACKELLAR RANGE

and Coffee Lush.

It was a dream of returning to the land that led former publican Craig Hayward and wife Tamara back to the fertile NSW North Coast. In 1999, after undertaking a coffee growing course, they started a coffee project at Hogarth Range, in the upper reaches of the Richmond Valley.

Together, they developed ‘Coffee Lush’, and in 2011, Craig and Tamara had the opportunity to take over ‘Mackellar Range’ coffee. Both brands are single origin coffees, sourced exclusively from K7 Arabica coffee trees from their Haywards Ridge plantation.

As a family business, Craig and Tamara are involved in almost all aspects of coffee growing – from planting, irrigation, harvest, processing, drying, blending and packaging.

Craig and Tamara’s hard work has now definitely paid off, with Mackellar Range receiving gold at the CSR Golden Bean in the ‘Australian milk’ category, and Coffee Lush taking out silver. Coffee Lush was also awarded silver in the Espresso category.

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Tied with Dimattina Coffee.

“We are absolutely delighted to receive a gold and two silvers, particularly when you consider the large numbers of coffee roasters who enter this event. This is a huge coup for us and demonstrates that it’s possible to produce world class coffee in northern NSW,” Craig said.

“We love what we do, but having our coffee validated by industry experts is really gratifying.”

What sets Craig and Tamara’s coffee apart is their use of a traditional sun drying process, which while labour intensive, helps ensure a rich dark chocolate aroma and a smooth and distinctly sweet flavoured coffee.

“I can honestly say that this region is quite simply heaven for the coffee plant. We enjoy a temperate climate, and an absence of pests and diseases means that our coffee plants are grown using sustainable farming practices.”

Coffee Lush and Mackellar Range coffee are roasted to order, and can be purchased online at www.coffeelush.com.au and www.mackellarcoffee.com.au

MAHALIA

Coffee.

Mahalia Coffee began as a quality drive for founders Mahalia and Paul Layzell in their restaurant back in 1999. As chefs, their motto was “everything baked on premises”, so it seemed only fitting that they should be roasting their own coffee and controlling the quality from bean to cup.

Introducing Mahalia to a coffee roaster was like pouring petrol on a fire. From the first spark of her all-consuming research, it was obvious that her passion as a barista was only a scratch on the surface of a person obsessed with turning those little green seeds into a taste sensation in a cup.

Thirteen years on, the fire still burns brightly. In its hometown of Robe, Mahalia Coffee greets coffee pilgrims at its factory doors and distributes its award-winning blends and origins Australia wide.

Mahalia has always recognised that roasting is essentially cooking. “It’s a food,” she says.

“Every ingredient changes the final product, and even my approach to roasting is one of those ingredients, along with skillfully grown green beans, state of the art equipment and a great team behind me.”

“Even after winning the gold medal as event champion last year and now another gold and bronze this year, it still feels like we have only just begun.”

Taking a gold medal this year in the Milk Based category, Blend No 2 is Mahalia’s signature blend. It has outstanding crema, warmed with a spicy aroma of cloves, coriander and cedar. It is a medium to full bodied coffee with lively acidity.

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56. GOLDEN BEAN MEET THE WINNERS.

WINNER 2011/12 CSR GOLDEN BEAN

DIMATTINA Coffee.

It just so happens that in the last issue of Café Culture Magazine, Simon Dimattina gave us an insight into the Dimattina empire ... from the development by his father of Mocopan in the 1950s into a large national coffee company, through to the successful sale of the company to Cerebos, and then on to the creation of Dimattina Coffee with his cousin Paul.

For a company with this history and that has made such a contribution to the Australian coffee industry, it was a pleasure to announce Dimattina as the CSR Golden Bean Roaster Competition winners for 2011/12.

We now continue the Dimattina story, to find out a little more about their actual roaster and the daily routines for one with such an important role within the company.

W

ho is the roaster for Dimattina Coffee?

Our roaster is Lino Bettiol.

Lino also grew up in the coffee industry. He is a partner and founding member of the Dimattina team. After 25 years in the industry, he joined Dimattina, bringing across invaluable experience and eager to develop his own blends and create a roasting facility.

Even though the roasting process has become more computerised and scientific, coffee roasting is still an art, comprising the right purchase of green coffees, blends and roasting profiles. This means that even though the quality of coffee and roasting equipment has improved greatly, there will always be a human element. Taking this into consideration, we hold Lino in extremely high regard with his coffee knowledge and ability to manage all aspects of the roasting process.

Who created the winning coffee/s?

Lino first created the blend in 1998. It was designed as our preferred blend for the cafés and restaurants we supply, based on their feedback and requests at the time. Lino first roasted it on a reconditioned 30 kg Probat Roaster. He carefully selected 4 origins and combined them to produce a coffee we were proud to present to restaurants and cafés as our ‘Prima Tazza’ or ‘First Cup’ blend.

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With growth, the need arose to purchase a larger roaster. We opted for another reconditioned roaster – this time a 60 kg Petroncini. Lino transferred his recipe and adapted his roast times over to the new roaster. He also decided that the coffee could be enhanced by adding a 5th origin to the blend – once tasting his modified blend, we agreed.

Last year we made another significant growth decision – this time purchasing a new 100 kg Probat roaster. Our family have had a long association with Probat, and we believed, along with Lino, that it produced the most consistently roasted coffee of the roasters we’d worked with.

Once again, Lino transferred his recipes over to a new roaster, testing and tweaking until he could produce another consistently top coffee.

Over the journey, we have entered Prima Tazza in various shows and competitions in milk and espresso categories. It has always been judged well in these categories, picking up lots of silvers and bronzes.

What changed this year?

Well, again Lino made some slight modifications ... not with the ratio mix, but by sourcing what we believed were some better exponents of the origins used and enhancing the blend. Probat roasters also have a knack of just getting better the more they roast – probably a large reason why reconditioned

roasters are in such a large demand amongst micro roasters.

What is the process of developing your coffees?

It’s a collaborative approach developed over many years, involving blending, cupping and trial and error. Our whole team contributes and provides input. A lot is based on what the café market is asking us for. Lino and our WA roaster, Joe, try to match our requests. We’re continually striving to create the elusive perfect espresso coffee blend with the correct balance of sweetness, body, acidity and flavour.

Do you travel to origin to research and buy coffee?

Simon: “Yes, although it is something we want to develop further. My father, Joe Dimattina, made his first visit to a coffee plantation in Kenya in 1961 and travelled extensively through his coffee career, setting up various direct links. My uncles, Anthony and Dom, also made numerous trips to Papua New Guinea. Lino spent a lot of his youth travelling and has a great insight into the characteristics of the various origins and bean varieties we use.”

We plan to spend more time with our producers in the future and see it as an important part of our quality control, staff development and also a way we can positively assist with social initiatives.

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Since 2008, we have been funding community development projects in the coffee growing region around Wau in the Morobe province of Papua New Guinea. Coffee produced in this region forms an important part of our Prima Tazza Blend, and we look forward to visiting them soon and seeing some of the initiatives which are taking place, such as the Banisu Elementary School Project.

What type of coffee roasting equipment do you use?

We have recently installed a new Probat Neptune 500 roasting system. This has followed a 60 kg Petroncini, and our original roaster was a reconditioned 30 kg Probat from the ‘60s. As the business has grown, we have invested a lot of money in upgrading and improving our plant.

We also have a 5 kg Probat in South Melbourne and a few sample roasters.

In Perth we have a 12 kg Probat roaster.

What’s missing now for roasters? What information would you like to have at hand to assist you?

We think there is a great crop of new exciting and passionate roasters in Australia, which means the industry is in good hands. The last few years has seen a much improved level of information, trade shows and training available to Australian roasters, and continued development relies on this continuing and increasing. The industry needs to support each other and learn together.

With businesses in Perth and Melbourne, does the same roaster roast for both?

Our new roaster in Reservoir predominantly roasts our Prima Tazza blend.

In Perth, we concentrate on roasting more specific West Australian blends, single origins and specialised small batch roasting.

We also have a small batch roaster in South Melbourne and are about to start small batch roasting and sales from our administrative offices in Kerr Street, Fitzroy.

Tell us about how you make both businesses work together so well (Perth and Melbourne)?

Our company is run on the basis that each business is small and autonomous, even though we are one large family company. Each part of the business is directed by a working partner, and we are all very hands on. Lino handles production, Paul and Robert Dimattina look after Melbourne and the East Coast, and Simon manages WA. This allows us to focus on what’s important locally and hopefully provide consistently good coffee and excellent customer service.

What differences do you find in the customers on either side of Australia, and how do you adjust for this?

Melbourne has had a strong coffee history, introduced by the post war Italian immigrants

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– which our fathers played a large part in. The coffee industry there is well developed and very competitive. Perth may have been a little behind Melbourne, but it’s fair to say now that Perth’s best can match it with anywhere in the world. I think both markets appreciate quality, and both are focused on supporting locally produced coffee.

Is WA still booming, and does this mean there is more competition opening up against you?

WA is growing strongly, with a large number of resource development projects. However, hospitality and retail in Perth is not booming at the same rate.

Nevertheless, the competition in Perth is getting stronger every year, which is great for everybody. It forces us to continually improve our business and means the customer keeps getting better quality coffees and service.

How do you create a point of difference?

We listen to our customers. We’re flexible and cater to what they require. We’re trying not to be pigeonholed into a particular style of coffee company or governed too much by trends –and instead, keeping our focus purely on quality coffee and customer service.

We have a strong and detailed espresso background, and our experience has enabled us to start with a good base, which over the history of the company we have been able to improve on – whether it be through sourcing better coffees, improving our plant and equipment, or our own personal training and development.

We value good service and have always nurtured strong and supportive relationships with all our partners. We also try to be socially aware and are conscious of providing something back to the coffee industry.

Do you have a favourite bean or blend you are drinking at the moment?

We cup and taste lots of coffee and blends daily.

Simon: “I tend to drink a few different coffees every day, but Prima Tazza is the staple. In Perth, we keep a specialty reserve coffee blend running continually, which I normally indulge myself with, as well as whatever single origins we are roasting during that week. At the moment we are enjoying the 2011 Honduras Fernandez Cup of Excellence Lot 15, which we received a bronze medal for at Golden Bean.”

Lino: “I’m a pretty devoted Prima Tazza drinker.

I’ll drink espresso coffee throughout the day, and I also have a ritual of every morning drinking the previous day’s Prima Tazza roast as a stove top espresso. It’s a style of coffee I grew up on – and one which allows me to monitor a lot of the nuances of the blend.”

Paul: “I spend a lot of time on the road at cafés in Melbourne and around Australia. I’m drinking espresso coffee all day, and I enjoy regularly sampling other coffee brands. I always enjoy Prima Tazza; I think it holds up well against the other leading Australian roasts.”

Robert: “We have a variation of our Prima Tazza blend, which we specially roast for one client and includes an Ethiopian Sidamo. This creates a little softer and sweeter coffee, which I really enjoy.”

What are your plans for the next 12 months and beyond?

Our family has been involved in the coffee industry in Australia for over 50 years. We are very proud to have won the Golden Bean award, as we see it as recognition of a lot of hard work from many people involved in our business, over three generations. Our focus has always been pretty simple – that is getting the basics right – great coffee, good customer service and long-term relationships.

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58. GOLDEN BEAN MEET THE WINNERS.

WINNERS.

ORGANIC ESPRESSO

FILTER COFFEE

GRIDLOCK Coffee.

WOLFF

Coffee Roasters.

Entering the filter category in the Golden Bean this year for us was about rewinding back to 1984!

Roasting for brewed preparations was 90% of what we did back then, as the espresso culture in Brisbane was in its infancy. With the resurgence in brewed coffee preparations, it was logical for us to bring back some old favourites for a new consumer.

Edelweiss is an inspired blend of three Costa Rican coffees processed three different ways,

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from two different farms, and roasted with individual profiles on our new Probatino Type 2. It was a lot of fun for Penny and I putting this blend together, and we really wanted to create a distinctive flavour experience for the consumer.

Wolff Coffee Roasters is located 14/23 Ashtan Place, Banyo Qld 4014. We can be contacted by phone 1800 WOLFFY, or contact us through our website: www.wolffcoffeeroasters.com.au

Since winning the 2008 World Latte Art Championship, Con Haralambopoulos has focused his expertise in a new direction, specialising in small batch roasting.

Since visiting Denmark and the USA, Con and his brothers, who form Gridlock Coffee Roasters, have experimented with various roasting profiles to bring out specific flavours in various coffees.

Berries, molasses, raisins, honey and tea like flavours feature prominently in their specialty coffee range, which is being sourced from Central and South America, as well as parts of Africa.

Con says it’s an exciting time to be discovering these new flavours and aromas due to a combination of roasting methods and farming and harvesting methods.

The characteristics are clean and more apparent in the cup, which has impressed his customers at 65 Degrees Café. Gridlock Coffee Roasters are also wholesaling to the café industry around the country.

In November 2011, Gridlock Coffee won two awards in the CSR Golden Bean national competition

for coffee roasters. The first award was a gold medal for the Organic Espresso Category; the coffee that was used was the Organic Mexican La Pluma. Con states that this coffee was a standout the first time he roasted it. With notes of milk chocolate and apricot, its bright, clean, sweet flavour was a crowd pleaser, as he had already had great feedback from customers.

The second award was a silver medal in the filter category. The coffee that was used was a Kenyan Gethumbwini AA. African coffees have remarkable fruit characteristics, and this was no exception.

This was definitely one of Con's favourites, with vibrant tropical fruit notes and bold blackcurrant, balanced and clean with hints of grapefruit.

The Haralambopoulos brothers are enjoying the challenges of their roastery business, which they say is exciting and rewarding. It is yet another adventure along this great journey, which Gridlock Coffee is committed to.

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59.

SINGLE ORIGIN CATEGORY

WINNERS. DECAF CATEGORY.

FISH RIVER Roasters.

VENEZIANO

Coffee.

Veneziano continued its 2011 success story by taking home an unbelievable eight medals from the Golden Bean roaster awards, held at the end of last year, making it the most awarded coffee company at a single Golden Bean event.

Veneziano has long demonstrated its commitment to specialty coffee, extending that commitment to nurturing its staff and providing them with the means to perform at excellent standards and produce award winning coffee.

Let’s meet the gold medalwinning single origin coffee: Kenya Tinganga Estate; and the man behind the roast, Veneziano’s production manager, Craig Simon.

Craig, also the current (2012) Victorian Barista and Cup Tasting champion, last year achieved the internationally-recognised coffee Q Grade certification.

The Kenya Tinganga ... described

by Craig as an outstanding coffee, displaying bold, distinct flavour characteristics and providing a mouthful of juicy berries.

“For me, it was the most

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memorable coffee from 2011, out of many great coffees,” says Craig.

The Kenyan Tinganga hails from the Kiambu district in central Kenya, with well-drained volcanic soil and altitudes of up to 1,900 metres – and is fully washed and sun-dried.

“The Kenyan coffees are quite distinct due to double fermentation during processing, and this produces a juicy, sweet, berry flavour profile with a lovely, winelike acidity,” explains Craig.

“From a roasting perspective, this coffee was an absolute pleasure to work with.”

“There wasn’t a lot of preparation required to highlight the flavour characteristics, and I was able to quickly establish a fabulous roast profile,” he says.

ROASTING. Craig kept the Kenya Tinganga on a relatively short roast time, with a steep roast curve, dropping it just at the first sprinkle of the second crack. According to Craig, this is what kept the juicy berry character intact.

To roast great coffee and support your customers, you have to have a great team. Peter Harrison might be the 'front man', but he considers himself extremely fortunate to have an excellent team behind him, that live, eat, sleep and breathe coffee.

And perhaps there is something in that. Fish River Roasters, located on the western border of the New South Wales Blue Mountains, took home the gold medal in the decaf category and a silver in organic in the 2011/12 CSR Golden Bean Coffee Roaster Competition. And that is after finishing third overall in the 2010/11 event.

Roasting coffee in a regional area does have its challenges – one of which is the capital cities have a concentration of coffee knowledge and suppliers which regional areas lack. Peter says that one of the things he likes most about the Golden Bean Competition and Conference is "the chance to talk to suppliers, other roasters big and small, swap ideas and war stories.

This is really what it is all about, as wonderful as it is to do well in the competition itself".

Peter started roasting, initially just for his own café, in 1999.

The roasting side of the café grew

bigger, and eventually in 2006 he felt that he could focus on the roasting operation and so sold the café. The café was initially where he got a feel for roasting and blending.

“I would try new blends on our kitchen crew in the morning and if they liked it, we would serve it up to customers there and then, receiving immediate and sometimes brutal feedback."

This focus on the customer has seen Fish River Roasters expand from its customer base in the Central West/Blue Mountains to suppling cafés in Sydney, as well as Queensland and Victoria. This expansion has led to a move to bigger premises, still on the Fish River and just a few minutes down the road, into an historic and bigger building that will give them more space – as well as the ability to work on barista training. And the pub is just across the road.

Peter is thrilled with their results at the CSR Golden Bean. “If I could just have caught Dave Makin in the Go-Kart challenge, it might well have been the perfect weekend!"

Peter says.

13/2/12 3:42:47 PM

60.

WINNERS. SYPHON CATEGORY CHAIN STORE/FRANCHISE – MILK BASED

JAMAICA BLUE

Fine Coffees.

Taking its name from Jamaica’s majestic blue mountain region, deemed one of the best locations on earth for growing coffee, Jamaica Blue boasts a range of fine coffees – including the coffee chain milk category winner, the Jamaica Blue Signature Blend.

Exclusive to the Australianowned franchise brand and one of its top-sellers, the Jamaica Blue Signature Blend has been developed and refined by Master Blender and Roaster, Fred Vains.

With several decades of industry experience as the Managing Director of Jahnus – now Jamaica Blue’s exclusive coffee company – Fred heads a team of roasters based at The Bean Alliance in Melbourne.

A creamy coffee with a wellbalanced body and delicate chocolate aftertaste, the Signature Blend is available in take-home coffee packs, as well as in ready-to-drink form at almost 100 Jamaica Blue cafés currently trading across Australia, New Zealand, the United Arab Emirates and China.

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Soon to open in Singapore and also recognised with a bronze medal in the coffee chain espresso category, the CSR Golden Bean awards kick-off an exciting 20th anniversary year for Jamaica Blue, which is currently undergoing a major brand reinvigoration.

Owned by leading food franchise company, the Foodco Group, Jamaica Blue recently commenced rolling-out an exotic new look in its cafés, which are designed to serve as an oasis for coffee lovers who are looking to escape the grind of daily life by sitting-back and savouring each sip of a premium tasting coffee.

Limited edition cups marking the Jamaica Blue Gold medal success in the 2011/12 CSR Golden Bean awards will be available later this year.

For more information about Jamaica Blue, visit www. jamaicablue.com.au or check out www.facebook.com/pages/ Jamaican-Blue-MountainCoffee/112739485406579, the Jamaica Blue page on Facebook.

GLORIA JEAN’S Coffees.

Gloria Jean’s Coffees™ wins gold in the newly created syphon coffee category at the recent CSR Golden Bean Roaster Competition and Conference 2011.

The category, which asks entrants to brew coffee through a coffee syphon, attracted fierce competition, but Gloria Jean’s Coffees™ managed to beat 62 other entrants to collect first prize at the prestigious event.

Matthew Button, Global Creative Manager at Gloria Jean’s Coffees™, comments: “Syphoning is a theoretical way of brewing coffee that offers a clean and unique light tea-like coffee experience.”

“The coffee best for a syphon is a medium-light roast single origin coffee, and to win gold

in the syphon category in its very first year is a great result for the business and our coffee development team,” Mr Button continues.

Internationally acclaimed barista, Justin Metcalf, led the panel of acclaimed judges to critique the entrants on visual appearance, aroma, body and taste.

Gloria Jean’s Coffees™ received further recognition, receiving bronze awards in the chain store/ franchise (milk based) and filter coffee categories.

The award-winning coffee will soon be available at Gloria Jean’s Coffees™ nationwide – look out for further details coming shortly…

12/2/12 6:03:26 PM

61.

WINNERS.

BY CHRIST SHORT

IAN BERSTEN.

It was an idea of Sean Edwards, publisher of Café Culture Magazine and owner of the Golden Bean Roaster Awards, who suggested Cafetto recognise those who have made a significant lifetime contribution to the coffee industry. This suggestion led to Cafetto creating the ‘Cafetto Coffee Roaster Hall of Fame Award.’

His new book, ‘Tea in the 21st Century’, challenges all the ideas ever held by the tea industry.

It is available for download free from ian@helian.net.au

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T

he award is presented annually at the Golden Bean event, this year held at Caloundra in Queensland, Australia.

The 2011 inaugural inductee to the Cafetto Hall of Fame is Ian Bersten.

“I first met Ian back in 2005, when I attended my first Host Exhibition in Milan, Italy. Cafetto had only been in existence for 12 months, and I was in awe of the people and companies I saw in Milan. While visiting the SCAE booth at the exhibition, I saw a man talking with an Australian accent and wearing a wonderful coffee bean tie (I then bought one myself!) That man was Ian Bersten. It was a joy then to meet this icon of the coffee industry, and it is my pleasure six years later to acknowledge his contribution over a lifetime to our industry.

“I welcome Ian to the Cafetto Roaster Hall of

Fame.”– Chris Short.

Ian Bersten started roasting coffee in Roseville in 1968 and opened a Viennese style coffee shop in Lindfield in the 1980s, replete with grand piano and rich cakes. He was the first of the Australian born enthusiasts to start roasting coffee and make gelato. Being able to speak Italian, he was able to speak to the roasting gods and learn directly the secrets of coffee.

He started the Belaroma Coffee brand in 1968 and recently sold it. He has no connection with the business now. He has written four books about coffee and tea and has invented a four minute coffee roaster and a new way to make filtered coffee.

His first book, Coffee Floats Tea Sinks, is an iconic book about the evolution of coffee equipment and is still available.

12/2/12 6:02:58 PM

62. GOLDEN BEAN MEET THE WINNERS.

CHAIN STORE / FRANCHISE – ESPRESSO

CIBO

Espresso.

CIBO Espresso have taken out the gold medal in the 2011/12 CSR Golden Bean Competition for best franchise coffee, with roaster Tony D’Angelo being an integral part of the quality process that CIBO have stood by since inception.

CIBO Espresso began in 2000; however, the desire to provide a 'simply Italian' experience for customers was born years earlier, when the four founding partners combined their skills to open CIBO Ristorante in Adelaide in 1996.

Café Culture caught up with the team to learn more about the CIBO story so far…

C

afé Culture caught up with the team to learn more about the CIBO story so far…

Tell us how the CIBO concept evolved into espresso bars?

The concept for CIBO Ristorante was to provide traditional Italian food using the best local ingredients that South Australia had to offer.

This was achieved and implemented by CIBO`s four working directors: Calabrian born Salvatore Pepe as head chef, Claudio Ferraro, CIBO’s head patisserie chef, Angelo Inglese is the third director and the barista and restaurant manager and coordinator of this Italian machine, Roberto Cardone.

CIBO Ristorante quickly became a dining landmark in Adelaide, renowned for its high quality, traditional Italian menu, including cakes, pastries, gelato, pizza, wood oven bread made on the premises and great coffee.

Espresso Bar culture was still in its infancy in Australia, but the CIBO directors were convinced that people were ready for a real Italian coffee bar, so they secured a corner site in Rundle Street, in the heart of Adelaide, and opened their first CIBO Espresso. Here they offered artisan made, Italian products in a modern bar environment – an echo of the many coffee bars which line the winding streets and piazzas of Rome.

They also introduced one of Adelaide’s best

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Gelato, made by Sicilian born and formally trained Thomaso Nunnari, an associate and personal friend to all four directors. He is definitely one the most talented gelato makers in Australia and has also helped CIBO gain its name in Italian authenticity for gelati.

How did the expansion into a franchise business evolve?

Working together, the team has evolved by always questioning their direction in food, wine, culture and business, to make them industry leaders.

Before long, they had opened more CIBO Espresso bars in key locations all over the city, and a pasticceria was working through the night to supply the sfogliatelle, cornetti, cannoli and other treats fresh each morning.

In April 2002, CIBO Espresso opened their first franchised store in the heart of Adelaide. By June 2002, CIBO formed a new partnership with long term associate and gelati maker Tommaso Nunnari and opened a wholesale and retail gelati store called CIBO Gelateria & Tommy. Then in July 2002, they opened their second CIBO Espresso franchise in Burnside Village, a kiosk store. With heavy demand on their little Patisserie and food production kitchens, they opened a central food and pastry-manufacturing kitchen in August 2002, and their third CIBO Espresso franchise opened in Hyde Park in September 2002.

In the next twelve months after this successful expansion, they had been digesting what they had done and re-worked the formula to help them expand locally and nationally. The next CIBO Espresso store opened in late October 2003 in Gouger Street, Adelaide, opposite the Central Market and in the Legal Precinct.

CIBO have continued their growth, with more stores in South Australia and also expanding into Queensland.

In house or outsourced?

At CIBO there is definitely a very strong focus on food as well as coffee. The partners are all equally as passionate about food as they are about coffee. People often ask if they make everything that you see in the espresso bars.

Every product in a CIBO Espresso bar is made in house. Recently, a video has been put together which takes you on a journey through the Panificio, Kitchen, Pasticceria, Gelateria and the Torraefazione and showcases some favourite menu items – all handmade in the kitchen in Windsor Gardens. http://www.youtube.com/ watch?v=nuSfF4rRLmk Coffee is an important part of the CIBO formula. How is this managed?

Roaster Tony D’Angelo, D’Angelo Coffee, is an integral part of the process. He is the link between the CIBO baristas and the green bean suppliers and farmers.

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63.

WINNERS.

He roasts for CIBO 2 - 3 times a week, to ensure the freshest coffee is available and has specifically developed a blend that would work well as an espresso and as a milk based coffee. He can guarantee the highest quality bean is used for the blend and roasts specifically to retain the characteristics of the coffee bean.

What is Tony’s favourite bean or blend at the moment?

Tony’s favourite bean at the moment is an El Salvador origin.

What makes the CIBO concept work so well?

The concept works because of the collaboration of doing many things well. CIBO provides customers with a consistently high quality coffee and food and outstanding customer service. They continually deliver on the Italian culture of espresso bars and are unique because of their capacity to provide stores with what is happening in Italy now. It allows Italian culture to continually evolve in stores.

Training and/or incentives for staff?

CIBO provides a high level of intense coffee training for staff. Once

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they have reached a certain level in store, they are eligible for coffee training. Everyone is keen to get behind the machine when they start, but they have to be 100% confident with all aspects of the job before they take on the pressure of becoming a barista.

What type of people are you looking for to take on franchises, and why is CIBO a good choice?

Franchisees have to be passionate, have an appreciation for Italian food, culture and lifestyle. They need to want to make working at CIBO part of their lifestyle.

What are CIBO’s plans for the next 12 months and beyond?

CIBO’s plan is to make operations more vertical. To be more closely involved in sourcing green beans direct from the source where possible, to ensure greater integrity of their blend. There will be a stronger focus on roasting within the business, with the installation of the roaster on the manufacturing premises.

Thanks CIBO, and congratulations on your Golden Bean win. We look forward to watching your business grow.

CHAIN STORE / FRANCHISE – ESPRESSO

LITTLE ITALY

Roasters.

Bacino bar was established in 1998 by brothers Vittorio and Lido Russo.

Our strong Italian heritage influenced us to create a snapshot of Italian culture, resulting in our café, Bacino Bar. The concept behind Bacino Bar was to create a uniquely styled hole in the wall café providing Italian snacks and coffee on the go ... like the iconic Italian Fiat 500, small, practical and classic.

The Bacino espresso blend coffee used is a combination of Central and South American estate beans. This blend has been highly successful throughout the Bacino Bar cafés, due to high takeaway volumes.

As the team grew, Bacino Bar opened stores across Sydney, including Dee Why Beach, The Corso Manly, Chowder Bay, Clifton Gardens, Mosman, Kirribilli and North Sydney.

Vittorio’s passion for coffee also grew, which lead him to learn

the art of coffee roasting and establishing Little Italy Roasters in 2007. This allowed him to not only supply the various Bacino Bar outlets, but also custom roast coffee for other clients, without any compromise on quality.

Little Italy Roasters uses premium graded estate coffee, which is slow drum roasted by hand, Italian style. This provides versatility for smaller batches across 3 different sized roasters.

We are proud to be awarded gold for the espresso category (chain/franchise) and silver in the open milk category, with the support of our supplier Cofi-Com and the Little Italy Roasters team including Jadi, Mary, Adam, Alex and Andrea.

For further information on Bacino Bar and Little Italy Roasters, Phone: (02) 9453 2009 Email: mailto:bacinobar@mac.com www.bacinobar.com

13/2/12 3:16:40 PM

is proud to be the Official Cup Sponsor of

2012

Castaway® coffee cups and lids are manufactured right here in Australia by MPM. We own the brand, so we are committed to producing high quality cups for high quality coffee.

Café Montmartre

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Café Verve

Visit our website: www.mpmmarketing.com.au Request a free sample: enquiries@mpmmarketing.com.au

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12/2/12 7:00:55 PM

The brand of choice for best roasters.

30 November – 4 December Caloundra, Sunshine Coast, Queensland

If you want the best, you can’t compromise. That’s why roasting means not just a love of fine coffee, but also a feel for everything that really matters: quality, lasting value and the expertise to achieve the best roast. We supply the right equipment for your own roasting.

PROBAT – the original since 1868.

www.probat.com

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www.wolffcoffeeroasters.com.au

12/2/12 7:01:02 PM

66. CAFÉ STATISTICS

BREAKDOWN OF COFFEE TYPES

Café Culture partnered with Café Pulse, as we realised there was not enough real information available to the industry. We are excited about the response to the survey, which is excellent in regards to the percentage return.

C

afé Pulse has completed its important 2nd year of the annual national café survey. We have captured an overwhelming response of over 420 combined cafés across the country. Thank you to all those café owners and their valued managers, who have all dutifully completed the survey and returned it to Café Pulse. This research continues to provide the café industry with vital information to benchmark and assists the major coffee roasters and the many general café suppliers to the industry to better service the important café channel, and thus via their direct feedback, provide café owners with what they are seeking. This year their collective VOICE has been heard.

Thank you to the Café Culture Magazine for supporting this unique industry alliance.

As our commitment to the industry, we share the information gathered, to enable each café owner to obtain useful and relevant data to improve or benchmark their own business and operations.

Latte Cappuccino Flat White Long Black Macchiato Ristretto Other

AVERAGE PRICE FOR A STANDARD COFFEE

LENGTH OF TIME WITH A COFFEE BRAND

Here are some interesting statistics for the café Industry:

COFFEE BEAN USAGE

In a nutshell, café owners are working long hours (office hours and 6am - 9pm), they are becoming more experienced (4 - 6 years) and are very loyal to their coffee company (over 3 - 5+ years), with a usage of 5 - 10 kg per day of beans.

The breakdown of coffee beverages served indicates a swing away from the ever popular cappuccino, in favour of flat whites and other variants. What is emerging in the second year of this data is the importance of milk choice, its synergy with their coffee roaster and the satisfaction with their individual milk vendor of choice in terms of overall satisfaction levels.

Of course, there is much more information to share in coming issues, and we are gearing up for the NEW 2012 Café Pulse Survey, which promises to be bigger (in terms of participation), better (in terms of capturing the real issues) and greater (in terms of support from industry leading organisations).

If you have any questions or queries, or would like further information, please contact Tas Dasios @Cafe Pulse on 0412 156 042 or tas@pulseplus.com.au

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12/2/12 6:07:14 PM

BY SEAN EDWARDS

Project X in 2012

D

uring the break, we ventured up to Kingscliff in northern New South Wales, where upon visiting a bookstore, I discovered an old but rather significant project: a hand built coffee machine that actually related back to Boema coffee machines in Sydney.

The machine was from a collection that was built for the CSR Sugar Refinery as a consignment art piece. The contraption was a crazy arrangement of industrial gauges, copper pipes and switch gear, wrapped together with electrical brass buzz bars, all hand built around a vertical boiler. The machine had Boema group heads and internal switch gear and was still in working condition in the cafĂŠ/bookstore.

Seeing this work of art reminded me of the conversation I had with a young New Zealand guy who was the creator of these pieces, when he visited my north coast cafĂŠ 13 years ago. He

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told me he had the scrap metal rights to the old CSR refinery building in Walsh Bay and used the chunky brass fixtures in his hobby work of building espresso machines. I never got to see the machines, but was fascinated at the time by the story. He had built several machines already in his home town in New Zealand and was well known as a metal sculptor.

I quizzed Greg Gibbs from Boema to see if he knew anything about the machine and creator. Greg could recollect a similar story and said that he had sold enough parts to the same guy for five machines. We thought we were very revolutionary with the project X build, but we obviously were not the first to hand build an espresso machine.

Sam Haymes, the newest owner of the crazy looking machine, bought it privately and heard on the grapevine it came from a sugar mill in Northern Queensland. The Kingscliff book-

All of the team at Project X put tools down for the holiday period, taking the time to relax and indulge in some creative thinking. shop owner loves coffee and was very pleased with his unusual purchase. He took six months to get the machine back to a working state, as it nearly ended up as scrap metal again.

Sam is going to turn his bookstore into a working espresso bar and has plans to make the machine a centrepiece of the business. The coffee machine is very collectable, and it would be interesting to track down the original builder and the other four machines.

The Project X committee will have plenty to chat about this year when they have their third meeting in July to discuss the next phase of the build, which will focus on techniques of extraction. There is a lot of discussion out there in regards to varied pump pressure affecting the taste of espresso coffee during the extraction. This is just one of the many ideas the group are working towards in the Boema X machine.

12/2/12 6:07:20 PM

68.

WITH CRAIG LINDSAY Foodservice Industry Association, President

PRESIDENT’S After a short break over Christmas we are into 2012 up to our necks! Where did 2011 go… During the Christmas period I took some leave and took advantage of the opportunity to check out some of Sydney’s best cafes.

I

was fortunate enough to enjoy a breakfast at Le Monde (Surry Hills) and met up with Owner and Chef Anthony Savich. The key point that stuck with me from my chat with Anthony about food was the attention to detail in offering high quality ingredients. I think I could have eaten every dish on the menu… it’s good to know though that there is a dish to come back for next time.

FIA Newcastle We have just completed our first FIA show (Newcastle) of the year. It was refreshing to see a large number of café operators attending the event and their keen interest in food.

FIA Newcastle also hosted a round of the FIA Regional Barista Competition. Judging alongside Kevin Chilvers of Café Culture I was very impressed with the skills of the baristas. The regional barista competitions are steadily grow-

68-69.indd 68

ing with 12 baristas competing in Newcastle.

Kim Dafter of Glee Coffee Roasters was top of the class in competition. Kim will now join Andy Misselbrook and Millicent Brown at the final to be held in Port Macquarie later in the year.

FIA / Café Biz Sydney News An exciting addition to Café Biz / FIA Sydney is the Roband Kitchen where chefs will prepare new and exciting café food. Not only will this ensure that all Café Biz attendees are well fed, it will also provide an opportunity to showcase new innovative products to the café market.

Announcing New Distributor Partner for FIA/Cafe Biz Sydney We are pleased to announce that Daily Fresh will be involved in FIA / Cafe Biz Sydney. Daily Fresh has over 20 years experience in the industry and is one of Sydney’s leading foodservice distributors, dedicated to supplying our customers

with excellent service, quality and value. Daily Fresh’s vast experience has been gained in supplying schools, clubs, restaurants, cafes, caterers and event organizers (to name only a few).

Vicki Fimognari, Daily Fresh Sales Manager is excited to be involved in Cafe Biz Sydney and recognises that the cafe sector is a high growth area of the foodservice market. While other foodservice segments have contracted, the food culture segment has grown incredibly in cafes.

Market Leading Brands involved in Café Biz / FIA Sydney – Inghams, Ready Bake, Sandhurst, Mission Foods, Bayview Seafoods.

FIA NSW are excited to be involved with Café Biz Sydney. This partnership has created great opportunities for members to grow their business in the café market.

I look forward to reporting in the next edition of Café Culture and sharing FIA news.

17/2/12 4:08:14 PM

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12/2/12 6:08:41 PM

70.

BY STEVE COSH

FOR COFFEE. I work for BRITA Professional, a division of BRITA GmbH. So why am I a guy you should be listening to with regards to water or coffee?

t is many years ago now that I left school to

I

a filter myself, as with others of that time I knew a

train as a chef, after which I moved into hotel

carbon filter on a coffee machine in London was,

and wine management. After a few years, I

well ... pointless, is the word I’m looking for.

and was thinking of what I could do with my career

head hunted by Servequip, distributors of Animo

that would cut my hours and increase my pay.

and Blickman coffee brewing equipment. As

Sales, I thought. Great pay, and you get a free car.

Product Manager there, I really learned of the need

Sounded easy ... but as you know, its not always as

for good water filtration on a machine. The Dutch

it seems.

made Animo only recommended the use of BRITA;

was married and had my first child on the way

I was taken on by Douwe Egberts and was given

I did well with Douwe Egberts and was soon

this was 25 years ago.

the London region of SW1. In those days, a filter

The American made Blickman suffered from

for a coffee machine was just granulated carbon,

scaling up with the hard UK water; this meant the

and believe me, no one wanted to know about

machine was out of use more days than it was in

additional costs to the machine they had just pur-

use. So we fitted BRITA to those as well and sure

chased. Besides, everybody knew that a carbon only

enough, the problem went away.

filter was going to do nothing for the maintenance

Two years after joining Servequip, I was again

of the machine or the coffee really, besides take

head hunted; this time by Hobart, who had just

out the chlorine in the water. I admit to not selling

bought WM Stills, an old established beverage

70-71.indd 70

Water is the key ingredient to making the perfect cup of coffee.

Coffee is a natural product; you don’t add anything to it.

12/2/12 6:09:21 PM

company that is still remembered today. Ho-

it. You grow it the best you can, harvest with

magnesium. You can’t take all of the minerals

tels will often refer to the coffee making area

care, sort and roast. Then brew and enjoy.

out of the water, as without them you can’t

So, I’m going to ask you to read the last

make a good cup of coffee. To combat this,

few lines again before reading on, and you’ll

other systems allow around 30 per cent of

be ready for the next few.

the water to pass over the filter. The problem

as ‘The Still Room’.

Hobart were looking for a product manager to look after the Unic and Bremer range of coffee machines they were agents for. Once

As I’ve said, I’ve travelled the world, I’ve

with this is that these filters are designed

again, I came across companies that would

drunk good and bad coffee, but here in

to operate at a constant water pressure. If

only recommend BRITA water filtration for

Australia the passion from everyone to make

this should drop, your by-pass can increase,

their machines. There had to be something

the best cup of coffee is astounding. If the

meaning you get more than the 30 per cent

more to this. I called BRITA, who very kindly

general public could see and hear what I have

you’re expecting and the mix of water is not

invited me to visit them in Germany.

in the past 15 months from roasters, machine

consistent.

I was always in France or Germany anyway

suppliers and baristas about the way coffee

The BRITA system differs in sending 100

visiting Unic or Bremer, so took BRITA up

is to be made, I’m sure they would pay three

per cent of the water into the filter. On the

on the offer. I found a family owned and

times what they do now for a coffee.

BRITA system, what’s commonly known as

operated business concentrating on just one

Do you remember those few lines I asked

the by-pass, which we call blending, can

thing – water filtration. Not just carbon ...

you to read again? “Water was the key in-

be adjusted from 0 per cent to 70 per cent.

oh no; they realised years before that it was

gredient to making the perfect cup of coffee.

Roasters and cafés can decide, depending on

pointless putting just carbon systems on a

Coffee is a natural product; you don’t add

the water quality they have, how much water

high end coffee machine. The coffee suffers,

anything to it. You grow it the best you can,

will go over the ion exchange resin. All of the

the machine suffers, and the establishment

harvest with care, sort and roast. Then brew

water will still go over the activated carbon

serving the coffee suffers. Ion Exchange resin,

and enjoy.”

to take out taste, smell and colour, however,

along with Carbon, mixed and formulated so

Now back to water filtration.

100 per cent of the chlorine is removed. This

the filter would work the way it should do for

Did you know that for years in Australia,

also means cafés and roasters have additional

the life of the filter – not block as others do.

I spent 14 years working for Hobart in the

some water filter companies have used

parameters from which to design the perfect

carbon and polyphosphate in the filter? Yes,

coffee.

The Blending Key has proven especially

UK and Europe, until one day eleven years

that’s right ... the water is passing over and

ago BRITA called and told me they wanted to

being treated with polyphosphate. Adding to

vital for Australia’s range of water quality. In

start a coffee division in the UK and asked if I

the water; adding to your coffee.

Adelaide, Perth and the Central Coast they

At BRITA, we have been working hard

have hard water, with high amounts of calci-

to educate the industry about BRITA’s ion

um and magnesium. In comparison, Sydney’s

a company that manufactures something

exchange technology. We DO NOT use

water is pretty good. Because of these water

that actually does what it says on the box;

polyphosphates. The ion exchange resin

quality variations, coffee that tastes fine in

BRITA is such a company. I had learnt that

used in the BRITA system attracts the calcium

Sydney will have a vastly different taste in

through most of my employed life. Of course,

and magnesium and heavy metals in the

other regions due to the water.

I said yes. Our UK coffee division went from

water and binds it to the resin. In its place,

strength to strength, making BRITA the only

it releases hydrogen, a natural element that

Water Filtration is used in the Australian and

obvious choice for consistent quality water

already exists in water, before passing 100

International Barista competitions. BRITA is

for your coffee and to ensure your machine

per cent of the water over activated carbon

the official water filter partner to the Austral-

remained operating, worry free.

and then on to the machine.

Asian Speciality Coffee Association (AASCA)

was interested in joining the company.

It’s not very often you get to work for

– Café Biz – Golden Bean Awards – La Zumba

From the UK, I moved on to start the BRITA Professional division in the USA, and now I’m here in Australia doing the same.

Now, I’ve been lucky enough to travel the world working in the coffee related business of both machines and coffee. I’ve met some outstanding people in the coffee industry,

Our task this year is to carry on educating the industry as to exactly what is happening with their water and the coffee.

Once you try the BRITA system, you’ll see for yourself what the differences are.

and wherever I went I was taught by the experts that water was the key ingredient to

Another of BRITA’s advantages I’m keen to

making the perfect cup of coffee. Coffee is

get across is BRITA’s Blending Key. In prepar-

a natural product; you don’t add anything to

ing coffee, you need a degree of calcium and

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It’s not by accident that BRITA Professional

Barista Cup – Melbourne International Coffee Show and the BRITA Professional HotClub Barista Cup.

MORE INFO. Email professional@brita.com.au to find out more about BRITA water filtration and how you can upgrade your water filtration to BRITA.

12/2/12 6:09:31 PM

y

72. BY RICHARD FINE

Is it more environmentally friendly to drink from a disposable paper cup, or to drink from a mug and then use a dishwasher to clean it?

A

t first glance, the answer seems obvious. In a world of 7 billion people and growing, surely a reusable cup is the only viable option. However, once you begin to dig a little deeper, complexities emerge, and suddenly one realises that it’s not an easy choice.

To truly understand the environmental impact of each option, one needs to perform an LCA (lifecycle analysis). A lifecycle analysis is no simple task; they can take months of research and cost hundreds of thousands of dollars. A lifecycle analysis investigates the impact a product has throughout its entire life from cradle to grave (i.e. from raw material extraction through materials processing, manufacture, distribution, use, repair and maintenance and disposal or recycling).

LCAs can help avoid a narrow outlook on environmental concerns by: •Compiling an inventory of relevant energy and material inputs and environmental releases; • Evaluating the potential impacts associated with identified inputs and releases; • Interpreting the results to help you make a more informed decision.

One well known report on reusable versus disposable cups was conducted by Martin Hocking at the University of Victoria, Canada, in 1994.

This LCA, being 18 years old, is already outdated, and manufacturing techniques have evolved to become more efficient. However, it is suitable to use in order to demonstrate the complexities of the disposable vs reusable debate.

MAKING THE CUP The major environmental impact of a paper cup occurs during production of raw materials and cup manufacture. Felling timber, making the paper and fabricating a single paper cup takes 549 kJ, according to Hocking.

To produce a ceramic cup requires nearly three times the energy, because kilns are so energy intensive. Ceramic cups are, however, reusable, so this energy needs to be spread over the mug's lifetime. Hocking calculated that it doesn't take

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long – about 500 uses, or the equivalent to using it twice a day for eight months – before the manufacturing energy becomes insignificant.

CLEANING THE CUP What is significant is the energy used to wash the mugs. According to a study by Dutch researchers, 90 to 100 per cent of the environmental impact of ceramic mugs is from their cleaning, specifically, the energy needed to heat the water and the environmental impact of the detergents. Because washing is an ongoing need, the impact of cleaning lasts the lifetime of the mug.

It turns out that the energy required to wash a ceramic mug is half of the energy required to manufacture a paper cup. Hocking calculated that a ceramic mug must be used at least 39 times before it breaks even with the energy needed to make one paper cup.

In order to understand the difficulty of selecting a clear winner, let’s hypothetically provide every person on the planet with a cup (7 billion) and compare the amount of water and energy required for each option.

THE VERDICT What seemed to be a cut and dried argument turns out to be much closer than you'd expect. Ceramic cups have to be used a lot and washed efficiently if they are to compete with disposables – although with their high manufacturing footprint, it seems the real eco-sin is buying a spare tea-set that sits in the back of the

cupboard without being used.

The data represents a very small portion of the total environmental impact and doesn’t take into account all the material and energy inputs over the entire lifecycle of each option.

In this story, the reusable ceramic cup wins hands down based on energy consumption.

Designed for a long, durable life, it can be used for well over 3,000 slurping sessions. Whereas paper cups, although more energy intensive to produce, are intended for trivial single use; thus, their lightweight, non-durable, disposable construction means they can perform well, measured against other environmental criteria.

So what’s an environmentally concerned citizen to do? Use disposable paper cups only when absolutely necessary, and I suggest you find your favourite reusable coffee mugs: ceramic, glass, stainless steel or plastic. Now take your very favourite one and hug it, because in a world of dwindling resources and a booming population, unless we find a way to balance consumption with the availability of resources, this cup might just become an heirloom that you pass on to your kids and they pass onto their kids until it disintegrates. Also, start skipping soap sometimes, and rinse with cold water.

Paper Cups (2 Per Day x 7 Billion x 365)

Ceramic Cups

Total Cups

5.1 Trillion

7 Billion

Embodied Energy

2.8 Trillion MJ

98 Billion MJ

Energy per year to wash

N/A

919 Billion MJ

Total Energy

2.8 Trillion MJ

1.01 Trillion MJ

Water to produce

2.5 Trillion L

N/A

Water per year to wash

N/A

2.7 Trillion L

Total Water

2.5 Trillion L

2.7 Trillion L

12/2/12 6:12:24 PM

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12/2/12 6:14:56 PM

Could a fire ruin your business?

B

usinesses can be devastated by unexpected events. The chaos following a fire in your café, for example, may make it impossible to operate your business for an extended period of time.

The inability to trade could put your entire livelihood at risk.

While businesses may have insurance that covers against incidents like fire and storm damage, less thought is given to the ongoing consequences of a major business disruption. Property insurance may cover rebuilding, but it does not pay the bills and wages while the business is being re-established.

Many business owners overlook the time taken to repair or rebuild premises or replace stock and equipment. Covering the cost of rebuilding or restocking only solves half the problem. You also need to consider the lost profit opportunities your business will suffer whilst being unable to operate.

Many insurance experts cite business interruption as the most frequently overlooked or underinsured cover by small to medium businesses. This may be due to the confusion in calculating the right level of cover or the misperception it is too expensive. Insurance brokers can help you sort through these issues to ensure you arrange the right protection for your business.

Business interruption is arguably the most important part of your insurance program. Apart from covering you for lost profit and payment of bills and wages until

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you can commence trading again, business interruption insurance can also cover the cost of professional fees like accountancy and legal expenses incurred when preparing a claim.

The OAMPS café insurance package has been arranged with select insurers who specialise in the café industry and can provide competitive insurance solutions. OAMPS is able to offer a variety of flexible extensions and options to ensure that you have the correct cover for your needs and do not pay higher premiums for covers you do not require.

OAMPS café insurance includes: • Full accidental damage cover to property; • Extended definition of buildings to include plastic awnings, blinds, umbrellas and shade sails; • Automatic hail and flood cover available for most postcodes; • Storm damage cover for exterior awnings, blinds, furniture and contents; • Seasonal increase for stock and money; • Refurbishment or new construction up to $500,000; • Extended liability insurance encompassing outdoor dining and footpath risks; • Fire extinguishment costs up to $25,000; • Employees’ personal property $5,000 per person; • Property in transit up to $25,000; • Works of art up to $20,000.

For further information, visit oamps.com.au or call one of our brokers for an obligation-free quote on 1800 240 432.

16/2/12 6:17:31 PM

76. INGHAMS RECIPE IDEAS.

Café Culture Magazine and Inghams have come together to explore the possibilities of putting some simple turkey dishes on the café menu. Turkey has always been a Christmas favourite, but often gets overlooked on the café plate. The Ready Carve Baked Turkey Breast from Inghams range of poultry is easy to prepare and very cost effective when it comes to simple bread based café menus. We’ve had our resident café chef, together with our photographer and some hungry Café Culture team members, put together two simple bread based meals that cost under $5 per plate.

TURKEY BRUSCHETTA with Red Onion Relish

TURKEY CLUB SANDWICH with Japanese Mayo and Wild Cranberry Sauce INGREDIENTS • Three thick slices of white Sourdough • Six slices of Inghams Ready to Carve Turkey Breast • I cup of fancy lettuce leaf • 1 table spoon of wild cranberry sauce • 2 squirts of Japanese mayonnaise • 1/2 ripe tomato sliced • 1/3 cucumber slices

INGREDIENTS • Six thin slices of Inghams Ready to Carve Turkey Breast • Two slices of Baguette or Panini, grilled • 2 tablespoons of a good quality onion relish SIDE SALAD • 1/2 chopped tomato • 1/3 chopped cucumber • 2 table spoons of Persian Fetta

METHOD Build 2 layers of sandwich with all ingredients and skewer together with bamboo or lemon grass stake. Serve on a round plate with side condiment dish of wild cranberry sauce.

METHOD; Place 1 tablespoon of onion relish on each slice of warm toasted baguette. Roll up three pieces of turkey slices for each Bruschetta portion and place on top of relish.

Combine all salad ingredients together and serve to side of Bruschetta on an oval plate.

MEAL COST $ 4.20. SELL PRICE $11.50.

MEAL COST $3.20. SELL PRICE $9.60.

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16/2/12 11:43:09 AM

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To place an order, or for more information, contact your friendly AIV distributor’.

12/2/12 6:16:09 PM

78. BY ADAM BURNS

As David Attenborough might say, animals feel most comfortable in their natural habitats. People are the same, and that’s why interior design is vital to the success of cafés.

A

successful design can mean very different things for a café owner and a café user. For the café owner, the number one aim is to maximise economy of seating, create a space that is easy to operate in and to improve trade. For the café user, the design needs to create an environment they want to inhabit and feel at ease in.

The occasional Asian restaurant might get away with plastic chairs, peeling yellow walls and a fish tank as a result of cheap, great-quality food and good word of mouth, but it’s not a formula for success. Interiors matter; they enhance the café user’s experience, allowing them to relax as they sip their latte and people watch.

Of course, there’s no such thing as one design fits all. That would be too easy. Essentially, the success of your design depends on your target demographic and what they look for in a café.

Social researcher, Hugh McKay, believes we’re moving towards a society in which people are understood as herd animals.

“We’re beginning to understand and appreciate the sense of identity and security we get from being part of the herd – part of a tribe,” says McKay.

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Evolution may be well progressed, but we still have an inbuilt tribe mentality, and people are more likely to revisit a cafe if it’s occupied by similar people to them. By attracting the right people with the correct interior environment, you will ensure that the inhabitants have a sense of belonging and identity that inspires a feeling of being part of a herd or, in modern times, a community. The aim of the café design is to attract the biggest herd and keep them coming back for more.

One of the obvious ways of pinpointing the ideal design for your target market is to research your local area to look at the most popular cafés and what sort of people they’re attracting. Alternatively, if you want to create something fresh and different, seek inspiration from different areas or types of spaces that are not necessarily cafés. In fact, it doesn’t need to be an interior at all; it’s basically a process of understanding what appeals to your target demographic.

This might sound simple, but tailoring your café interior to your target market requires

extensive thought. Take the runaway success of Grilled, the healthy burger chain. It’s not a café chain, but they have recognised that their standard interior design style needs to be flexible enough to suit different groups of people in different communities.

Consider its Surry Hills branch in Sydney, for example. The Surry Hills ‘hipster’ mentality embraces individuality and the one-size-fits-all chain concept would no doubt alienate its residents.

However, the resulting grungy urban design of its Crown Street outlet with grafittied ceilings and concrete floors has had hipsters flowing in and paying over the odds for fancy burgers and bottles of Corona.

Here are three recently completed projects that have tapped into very different target markets.

The first, Chantilly’s Café, is based in an upmarket food court in Chatswood Chase, one of Sydney’s premier shopping destinations for food and fashion. The new café is a striking contemporary design with natural overtones and clean

12/2/12 6:17:26 PM

Different needs in cafés often means different seating options. The preferred situation therefore is to provide the different café users with a choice in finding a seating accommodation that best meets his or her needs. simple lines to showcase various artworks, creating a comfortable ambience and attracting fresh clientele in this new prestigious location.

Chosen for an international interior book publication, it has gained accolades. Custom-made high end furniture was designed to attract the desired clientele, and there is enough space to never feel claustrophobic. It has attracted a wide clientele, becoming a favourite with families, providing an oasis in the busy shopping centre.

Grab ‘n’ Go was a completely different proposition – a café designed for places of departure from train station platforms to airports, it had to appeal to everyone, particularly people in a rush. The coffee had to be great and quick, and the food had to be appealing in a non fast-food, healthy way ... the interior had to capture all of this.

Referencing travel by incorporating subway tiles and an industrial look with overhead stainless steel structures from which menus hang, the interior is both familiar and different enough to add interest.

The menus, located directly above the corresponding food offer, make navigating the food options quick and easy and the purchase simple, because when people are in a rush, the last thing they want are complications.

An open shopfront and coffee area at the front of the store allows for easy entry and reduces any physiological fear of being stuck when the train arrives. Multiple service points ensure customers can be served quickly and be on their way.

Café Allegra in Northbridge, Sydney, is more your local café and, with a central position in a shopping centre atrium, it had no problem asserting its authority. Catering to everyone who goes to

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the centre, it needed to have broad appeal, from children to business people and retirees.

Different needs in cafés often means different seating options. The preferred situation, therefore, is to provide the different café users with a choice in finding a seating accommodation that best meets his or her needs.

With Allegra, we had a designated seating area for meals and business meetings and another space with lounges to relax and enough space right at the front for mothers with prams to navigate.

This ensured that everyone’s ideal café experience was covered. Framing all this, Design Portfolio used recycled timber to add warmth and white weatherboard to add familiarity and make people feel at home.

At the end of the day, the main impact on the café environment is the people who inhabit it.

Robert Somme, the renowned author of Personal Space said, “All people are builders, creators, moulders and shapers of the environment: we are the environment”; but having the best possible interior environment will ensure that your café attracts the best possible herd.

ABOUT THE AUTHOR: Design Portfolio is an award winning company with over 25 years’ experience in Retail Design. They are a multi-disciplinary team that integrates: retail design, interior design, industrial design and graphic design to create retail environments that improve your business.

Adam Burns is a director of Design Portfolio. For more information and projects, visit their website: www.designportfolio.com.au

12/2/12 6:17:38 PM

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12/2/12 7:02:48 PM

Our popular Rebbit™ Ripple-Wrap™ Hot Cup is just one of 202 compostable products in the current range that also includes bags, cartons, carry packs, trays, clams, wedges and more. To learn more about our whole range visit www.detpak.com or call us toll free on 1300 363 380.

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12/2/12 6:19:28 PM

82.

BY TRISH BARRY

A year or two ago, it may have been easy to dismiss social media as a mere fad, but when over 10 million Australians now use Facebook each month*, social media can no longer be ignored. It’s an important tool in your communications mix and an effective way to connect and gain feedback from your customers.

T

internet users spend the most time visit-

business, social media can add value –

https://www.facebook.com/Starbucks

ing social networks and blogs, averag-

it just depends on how you choose to

(with over 27 million fans!), Nescafe:

ing 7 hours, 17 minutes per person. This

engage and whom you want to target.

https://www.facebook.com/Nescafe

is growing, as more people access social

Focus your time on what platforms you

or The Coffee Bean: https://www.

media sites via their smart phone and

feel most comfortable with, ask your

facebook.com/thecoffeebean are doing

are incentivised to share content with

customers what networks they are

and take some inspiration for your own

their friends.

using and when you do set up a profile

brand to engage with fans.

he latest Nielsen Social

on these new mediums and let others

like Starbucks that have been pioneers

Media Report (Q3 2011)

do the talking for them, deepening the

for the site and have used Facebook to

showed that among

understanding of their products and

build the personality of their brand and

Nielsen’s 10 internet me-

services.

encourage consumers to remain loyal.

tered markets, Australian

For the restaurant and café industry, these new communication tools present an opportunity to build loyalty with existing clients and help to build a connection with new customers.

for your business, don’t forget to let

Have a look at what Starbucks:

If you’re a roaster or have your cof-

people know that you’re online, social

fee distribution, then there’s a great

and listening to what they have to say.

opportunity to let your loyal fans know

If you’re just starting out, Facebook is

what venues they can get their favour-

usually the best platform to set up first,

ite coffee fix from too! There’s plenty

given the amount of time consumers

of cost effective plug ins to help make

utilising word of mouth referrals is how

are spending on this site each month.

your Facebook page dynamic, but don’t

businesses most effectively capitalise

It’s been many of the coffee brands

forget about driving them back to your

Inherently, consumers are social, and

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No matter what the size of your

12/2/12 6:21:22 PM

own website for further information too.

Don’t underestimate the power of niche

book page on your website, email signatures, Twitter page etc.

platforms that are relevant to the restaurant in-

• Start off small and focused, and don’t try to

dustry, like Foursquare: www.foursquare.com,

use all applications at once.

where consumers are leaving tips about your

• Recognise that while many social media

venue and can often be offered an incentive

platforms are free to set up, they take an

to return. Claiming your venue on Foursquare

investment of time to be successful.

is free and if managed effectively, can help to

• Think about who is delivering your content

drive repeat visits, refer friends and understand

– whoever posts content is talking about your

what people are recommending.

brand and should be briefed on appropriate

While having a presence is important, many

messages. It’s not always appropriate to give

companies are starting to realise that just

your content to the junior staff to be looking

setting up Twitter, YouTube and Facebook

after.

accounts is not going to cut it as their social

• Don’t expect immediate sales – this is about

media strategy. Brands will need to seriously

an ongoing dialogue with consumers, not a

shift their perspective by treating social chan-

hard sell opportunity.

nels more like communication channels (and

• Measure the impact, and don’t be afraid to

less like advertising channels), in order to make

test new things out.

a difference. Many of these platforms are now

• Remember that each social media network

used as vehicles for customer relationship

has a different target group and tone, so don’t

management and customer support, manag-

assume that the same message you post to

ing disgruntled or happy customers in near real

one network is always relevant in the same

time.

format on another.

If you do nothing else, make sure that you’re

• Have a risk strategy in place – think about

listening through sites like http://www.social-

how you’ll respond and have a plan of action

mention.com/ or just set up a free Google alert

of how you’ll deal with negative feedback if it

for when your business name is mentioned.

occurs.

You’d be surprised how many businesses are

• Be patient – results will take time. This is

unaware of the volume of mentions that are

about building relationships which need to be

taking place about their brand that are not

nurtured.

responded to.

My top ten tips to get you thinking…

• Create a Facebook fan page for your business and utilise the custom features of the page to ensure you tell your brand story.

• Integrate your social media presence with other marketing activities – include your Face-

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Trish Barry is the Director of Mastermind Consulting – a specialist social media agency that helps connect consumers directly with brands.

Connect with Trish on Twitter @mastermindtb, via Facebook.com/Mastermindconsult or www.mastermindconsulting.com.au *Socialmedia.news.com.au – December 2011.

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86.

Canteen Coffee 23 Park Avenue Burleigh Heads, Qld. (07) 5534 3877

Black by City Espresso Domestic Qantas Terminal, Sydney 0407 911 546

T

en years ago, I worked in the centre of the city, and my morning brew was always at ‘Crema’ café near Martin Place, presented by barista Spiro Mylonas.

Ten years on, Spiro, with a string of successful cafés behind him like Il Cintro and the City Espresso chains, has now completed a new project called ‘Black’ at the Qantas Domestic terminal in Sydney.

Qantas headhunted Spiro to run this new concept store, which was the first retail store to be placed in the slick looking domestic departure lounge at Mascot terminal. The idea was to create a lounge before the lounge, offering excellent café products like great coffee and quick but high quality food offerings.

Spiro sought the services of Gina Di Brita from Numero Uno to design a blend that would give the fast moving commuters a morning palate pleaser before their daily flights. They worked for a few months to design a blend with enough after taste, so the commuter would be appeased for their flight duration.

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The fitout is slick, with lots of smooth black finishes. No plywood and rustic edges in this cooperative designed fitout between Qantas and City Espresso’s creative team.

The café boasts two three group La Marzoccos and a number of grinders offering a designer Numero Uno Blend and a weekly single origin.

The cabinet food is very sexy, with lush treats like extra crunchy muesli in fresh yogurt to a selection of colourful tasty designer macaroons and single serve cakes.

Spiro has concentrated his effort in recruiting great competition baristas, who are all very career focused on coffee. This has paid off, with a fast growing regular clientele from around the airport precinct.

‘Black’ is a great example of clever design, ergonomic layout, and fantastic coffee offerings, topped with friendly customer service. Yes finally, a positive move for Qantas in a year of negativity around this iconic brand.

T

here’s something very sexy about understatement ... a certain mystique in a subtle hint of discretion instead of an overblown advertising campaign.

Understatement is also an announcement that the goods are of the highest quality.

Semi-hidden in a walkway between two streets, Canteen has a minimalist industrial feel.

The shop is adorned only by a few crates, bags of coffee and a large grinder in one corner. Across the room, smaller grinders and a large espresso machine take pride of place on the wooden bar, giving the aura that you’re in a craftsman’s workshop, rather than in a café. And you are.

“It’s how I wanted it to look,” says owner operator Brendan, “for the place to be so raw that it’s just about the coffee, with everything else stripped away.”

Brendan Elcham did not stumble into coffee by accident, but made a conscious decision to follow in his father’s footsteps. Peter Elcham, one of Sydney’s coffee roasting pioneers and proprietor of the iconic ‘Joe’s Deluxe’ in Potts Point, brought coffee culture to Queensland in 1988, establishing a wholesale business, Deluxe Boutique Coffee Roasters, a barista

training school and a chain of espresso bars throughout Brisbane.

Besides the work ethic and artisan skills passed down from the previous generation, Brendan shares his father’s passion, and in a deliberate move to showcase his company’s product, has opened Canteen. Canteen specialises in roasting their own coffee, specialty blends and single origin coffees. A different single origin is featured in the espresso bar every week.

Like the vintage concept of its namesake army dining area, Canteen is a central meeting place where soldiers meet each other, obtain supplies, and are entertained in a relaxed, easygoing atmosphere. People come and go buying takeaway coffees, a bag of beans or ground coffee, taking a coffee outside to sit on old cinema seating in the sun, or stopping to chat or ask questions of baristas Brendan and his brother Jermaine.

In a suburb boasting some of the best coffee on the coast, Canteen is a cool and sexy understatement that it’s all about the coffee.

Credit: by Marj Osborne, Good Food Gold Coast. www.foodgoldcoast.com.au

13/2/12 12:48:03 PM

87.

One Tree Café

Dose Espresso

Pearson St, Charlestown Square NSW (02) 4943 8800

B

en Irvine has stepped out to be an independent café owner, after years in a business development role within the Gloria Jean’s coffee management structure. One Tree Café is his newest project – an espresso bar in Charlestown, near Newcastle NSW. Ben was born into the coffee business, along with his father Peter Irvine, who was one of the original developers of Gloria Jean’s and a big part of taking the ‘GJ’ franchise to its global standing.

Gloria Jean’s is now one of the most exciting coffee franchise systems in the world and has hundreds of stores around the globe.

Ben, equipped with his wealth of knowledge and quest for independent success, has created One Tree Café. Ben picked the name from the coffee legend of the French Naval Officer who took a single germinated coffee plant from the French king’s private arbor to the island of Martinique, then from there took coffee to the rest of the new world.

Ben had a connection with Newcastle, marrying a Novacastrian lady, which made the choice much easier to start a business in the area. He has good support here, with close family

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contacts – which sure helps when you start a new business like a café. Jenny now works with Ben a few days a week, when she’s not looking after their three children.

The café is a smartly designed, compact espresso bar serving a selection of Morgan’s fresh roasted coffees from the line up of grinders. The café offers a different origin and blends weekly; there is even a dedicated grinder earmarked for freshly roasted decaf.

One Tree Café has become a popular destination for the retailers in the newly furbished Charlestown Square, with a constant line of dedicated customers who understand a quality approach to café service.

Ben sees good growth for his new business, as people accept his coffee ethos and philosophy, matched with excellent customer service from him and his friendly, skilled team.

Ben and his coffee crew have also included AeroPress into the daily coffee routine, and the local crowd has adapted quickly – watching the menu board for new beans to emerge.

We wish Ben, Jenny and his team all the best with this project and look forward to seeing some more One Tree Cafés scattered around the nation.

187-191 High Street, North Willoughby (02) 9967 2552

N

orth Willoughby comes alive with the emergence of the new cool kid on the block: Dose Espresso. BariSTAR Sam Gabrielian’s latest project is the perfect showcase for this talented coffee professional. Sam has ticked all the boxes with his open planned, savvy, architecturally designed espresso bar, neatly tucked in behind a new suburban food concept on High Street, North Willoughby.

Sam is responsible for the coffee brand Caffe di Gabriel, a fast growing Sydney coffee business with a quality reputation. He has spent his coffee career as a barista in a busy Chatswood café, where he created a good following, and during this period he was also a competive barista champion.

Dose Espresso is fitted out with a customised graffiti covered Slayer espresso machine, specifically for delivering the black coffees.

I can vouch for the single estate Guatemalan ristretto I had through this Ferrari of a machine, which blew my socks off and gave me faith in Sydney coffee business again. He also has a three group La Marzocco for his line up of takeaway milk based beverages, to keep the consistency levels in check.

The cool fitout is a mixture of very old wooden carpenters’ work

benches with lots of workshop themed bits and pieces like old copper piping and coffee machine group handle hanging lights – very original. The café opens into a large sunny courtyard with lots of retro outdoor comfy furniture. You can park directly out the back and run in to get your morning coffee with ease.

The café also boasts a small shop roaster, where Sam and his team can roast single origin coffees to have through the various brew methods available at Dose.

Coffee is definitely the focus of the business, but the light food offering backs up the champion’s brew. During my short visit, I snacked on a craftsman built sandwich, which was lightly packed with all the right healthy ingredients and enclosed in quality quinoa and soy thick cut bread from Brasserie Bread. After my ‘sanga’ settled, Sam kindly handed over an amazing gluten free, fat free, slice thingy that was definitely not fun free – it tasted great.

I can see a string of Dose Espressos springing up around our nation, as it is a great concept built around high quality food and beverage service.

Congratulations ‘Team Gabrielian’ – we will be back again soon.

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It’s critical that your café has the right blend.

Wayne Archer – Master Roaster

At Piazza D’Oro we share your passion for the perfect blend, and we know that what’s right for one café may not be right for another.

Our Master Roaster has over 35 years’ of experience in sourcing, blending and roasting beans from all over the world. It’s this expertise that delivers you the choice of 11 master-crafted blends to best suit your café.

What’s more, our strict testing and quality control means you can consistently deliver the perfect Piazza D’Oro cup every time. Why? Because we’re not just a coffee supplier – we’re your café partner.

Please visit us at www.piazzadoro.com.au

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89.

SUPPLIERS

Your glossary of reputable and experienced businesses supporting the café industry ...

Probat Clorox w. www.cloroxcommercial.com.au

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

Prodotti D’Italia (Australia) Pty Ltd Contact: Ken Busfield t. 0011 64 9 276 7140 f. 0011 64 9 276 7141 w. www.faccafecups.com.au e. cups@pdi.co.nz Prodotti d’Italia (Australia) Pty Ltd holds the sole agency for ACF coffee cups within Australia.

Our sister company in New Zealand has been trading in ACF coffee cups since 1990, and has built up the market share of the brand to the point where ACF is recognised as setting the industry standard for high quality coffee cups there. We began importing ACF cups into Australia three years ago and have been focused on building a network of Authorised Distributors so that the cups can reach all sectors and regions of the Australian market. To date we have appointed five Authorised Distributors, and we see a need for a further five or so such Distributors to give good coverage of the Australian market.

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.

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!”

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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.

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.

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90. 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.

Veneziano Caffe

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’.

Piazza D’Oro Espresso t: 1800 833 767

22 Bond Street Abbotsford VIC t. (03) 9421 5585 w. www.venezianocoffee.com.au e. info@venezianocoffee.com.au Veneziano supply some of the best cafés across Australia with multi-award winning signature coffee blends and premium single origin coffees. In both Melbourne and Brisbane roasting facilities, our aim is to always enhance the individual characteristics of each coffee and combine them to give customers a complete coffee experience. Whether you choose Forza for a strong Italian style coffee or Pure™ for environmental as well as flavour considerations, our aim is to showcase quality coffee and stay true to the bean. Veneziano Coffee’s presence is strengthened by our team of exclusive distribution partners, located in Canberra, the Sunshine Coast, Adelaide, Sydney and regional Victoria.

Piazza D’Oro Espresso is one of Australia’s leading espresso brands, dedicated to providing superior coffee solutions. From our range of distinctive blends, our accredited barista training, through to our premium merchandise, our focus is on coffee quality and customer service to deliver the total sensory experience in every espresso moment. Steeped in coffee heritage, Piazza D’Oro Espresso has been crafted by Douwe Egberts, who internationally is one of the largest coffee roasters with over 250 years of coffee history. For more information call our customer & technical service team on 1800 833 767.

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.

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SUPPLIERS GUIDE 91.

Txt4Coffee

COFFEE BAGS Pty Ltd

t. Daniel Filmer 1300 301 946 e. Daniel@txt4coffee.com.au

t. (07) 3382 7725 f. (07) 3382 7726 e. coffeebags@bigpond.com w. www.coffeebags.net.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.

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.

Detpak t. 1300 363 380 e. packaging@detpak.com w. www.detpak.com

Detpak is Australia’s leading supplier of paper and board specialty packaging solutions for the food and beverage market. We have more than 400 stock products available by the carton, and over half of these products are compostable. Furthermore all products are made from paper and board from sustainable and ethical sources - so when you choose Detpak, you can be sure that you are supporting the environment as well. Visit our website to see our full range suitable for a variety of channels including cafes, coffee roasters, bakeries, patisseries, take away outlets, events and many more.

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.

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

Roband Australia

Contact: Brent Williams National Business Development Manager Australia & New Zealand

t. (02) 9971 1788 e. sales@roband.com.au w. www.roband.com.au

t. (02) 9741 4510 m. 0417 496 227 DaVinci Gourmet’s quest is to make a difference in the café industry beverage range.They continue to create products to bring a unique palette of flavours to your usual café drinks, and with their complete line of flavourings you’ll be able to create masterfully flavourful possibilities. Their flavoured products are created to hold up under heat and mix evenly within the drink, making sure the consumer’s last sip tastes as great as the first. All of their classic and sugar free flavours are designed not to curdle milk, so that signature lattes are limited only by the barista’s imagination.

ONA Coffee Wholesale COFFEE SPECIALIST

3/68 Wollongong St Fyshwick ACT 2609 t. (02) 6162 3321 w. www.onacoffee.com.au

At ONA, we are passionate about coffee. We are dedicated to being specialists in every facet of coffee, from the green bean right through to the customer. In an industry that is constantly evolving, there are no boundaries. Every day we strive towards finding these limits and pushing them. Our wholesale has been concentrated around the ACT, QLD and NSW. Our dedication to quality ensures you receive the right equipment, service and training to produce fine coffee. In addition to this, if you’re just looking for something for home, everything you need is available in our online shop.

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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.

Ducale t. 1300 DUCALE (382253) e. enquiries@ducale.com.au w. www.ducalecoffee.com.au

Ducale coffee is a 100% Australian owned company, founded by a family proud of its Italian heritage, experience and history in Australia’s gastronomic culture. Our professional team of roasters deliver a range of traditional espresso blends and boutique single origin varieties, sourced from the best growing regions, Rainforest Alliance, UTZ and direct trade origins.

Ducale roasts all of its coffee in Melbourne, provides bespoke barista training and uses quality espresso equipment. Call us to book a session with one of our coffee consultants and discover the possibilities of Ducale!

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92.

SUPPLIERS GUIDE

Disavè

Spiral Foods

t. (03) 9702 7733 f. (03) 9702 9933 w. www.expobaraustralia.com.au e. sales@expobaraustralia.com.au

e. info@bonsoy.com w. www.bonsoy.com e. info@spiralfoods.com.au w. www.spiralfoods.com.au

A family owned and operated business with over 50 years and three generations of Bonsoy is a natural, full bodied soymilk with a trademark mellow aroma and a subtle, mild flavour. Made from a selected variety of whole organic soybeans and processed to a unique Japanese recipe, Bonsoy is a great source of vegetable protein. Enjoy Bonsoy chilled straight from the pack or warmed. Perfect for smoothies, on cereal, in your coffee or tea! Bonsoy, the original and the best. Check the Spiral website for our full range of products from traditional Japanese spreads, sweeteners, pasta, pasta sauces, oils and vinegars just to name a few. Spiral - this earth, this food…

Inghams Foodservice QLD (07) 3380 4400 NSW (02) 9826 4932 VIC (03) 5971 3200 SA (08) 8280 6666 NT (08) 8988 1076 WA (08) 9441 4200 TAS (03) 6269 0200 Australia’s premier poultry products supplier, Inghams Foodservice, is committed to providing cafés with quality chicken and turkey products. Enjoyed by children and adults alike, the Ingham range includes a great variety of versatile products, which can be used in all different dishes. From finger food to main meal options, the Ingham range will have something to suit your needs. For more information on Ingham products, please contact your local state office.

For product and recipe information, please visit www.inghamfoodservice.com.au

MurrayGoulburn Level 4/369 Royal Parade Parkville VIC 3052 t. Freecall 1800 032 479 w. www.devondale.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.

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.

CoffeeBooks.com t. (02) 9529 6477 e. info@coffeebooks.com w. www.coffeebooks.com Contact. Roz Doyle CoffeeBooks.com is a website that provides coffee enthusiasts and coffee professionals the opportunity to purchase or subscribe to a selection of some of the finest coffee publications available. These include books, magazines, DVDs, CDs, newsletters, photos and posters.

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!

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.

Swiss Water® Decaffeinated Coffee Co. Inc. e. trading@hab.com.au w. www.swisswater.com The SWISS WATER® Process is a 100% chemical free coffee decaffeination process that results in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Conversely, the SWISS WATER® Process uses only water when removing caffeine, producing water processed decaf coffee.

Elixir Coffee 12 Hayward St, Stafford Qld 4053 t. (07) 3356 5652 w. www.elixircoffee.com.au

Sanremo Coffee Machines Australia Sydney t. (02) 9420 2007 w. www.premierproducts.com.au

At Elixir Coffee we pride ourselves on delivering specialty coffee roasted fresh daily to cafés, restaurants and espresso bars. Our foundations are based on providing unbeatable service and continual product knowledge all at a fair price. With years of combined industry knowledge, the Narciso family have been pioneers and had a role in many aspects of the coffee industry to date. To experience the ‘Elixir Difference’, contact Elixir Coffee.

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Melbourne t. (03) 9486 1572 w. www.lygondistributors.com.au Importer of commercial coffee machines and grinders. Wide range of coffee and tea related accessories. Make an appointment to visit one of our showrooms.

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TRAINING SCHOOLS 93.

SCHOOLS Box Hill Institute William Angliss Institute of TAFE 555 La Trobe Street, Melbourne VIC 3000 t. (03) 9606 2103 f. (03) 9606 2141 m. 0435 659 820 w. shortcourses.angliss.edu.au/Coffee-Academy 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 Barista’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

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12/2/12 6:30:12 PM

94. CLEANING PROCEDURES

The cleaning procedure for a coffee bean grinder has generally been done by dismantling the grinder, removing the burrs and thoroughly brushing the residual coffee oils and residues from them. The grinding chamber is then brushed out and the whole unit re-assembled and recalibrated.

W

hile very effective, this process is time consuming. In addition, when the grinder is incorporated into a coffee brewer, this cleaning method is often impractical.

Over the years, people have recommended grinding neutral ingredients through the grinder to remove the coffee soils. These ingredients have included white rice, white bread, dry baking soda, oats and even broken dry cracker biscuits. All these products would clean the grinder by abrading the burr surface to dislodge residual soils and absorbing the coffee oils. The ground through material is then simply disposed of.

While white rice was the most well-known cleaning agent, a common problem was that the rice grains were too hard and could cause the grinder to lock up while being cleaned.

Further developments occurred with the creation of grinder cleaning tablets, which comprise wheat and other cereal components. Like the household substances before, the cleaning method is to grind the tablets through the grinder to dislodge the soils and absorb oils.

However, these tablets have been found to be quite dusty in use, and thereby leave a dusty residue in the dosing chamber and grinding chamber. Furthermore, being constructed of wheat components, these tablets contain gluten, which may then contaminate the grinder. Any residual gluten left in the grinder after cleaning could

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Top Burr Before.

Top Burr After.

find its way into the cup with the subsequent ground coffee, which could be detrimental to those who suffer from Coeliac disease.

The most recent development has been the release of grinder cleaning pellets. Cafetto Grinder Clean is a product comprised of pellets made purely from modified rice grain components. Being derived from rice, these pellets contain no gluten.

Unlike the tablets, Grinder Clean pellets are of irregular size and shape. This characteristic allows the pellets to remain whole until further into the grinder chamber, which has been found to enhance the cleaning process. [See diagram.] Furthermore, these pellets create very little dust when being run through the grinder, creating far less mess.

Cafetto Grinder Clean is available in 450 g jars that provides between 10 to 20 cleans, depending on the size of the grinder.

16/2/12 12:04:31 PM

Organic coffee needs an organically cleaned machine EVO速 Organic Espresso Machine Cleaner available in 125g, 500g and 1kg jars.

Restore Organic Descaler available in 4 x 25g sachets and 1kg jars.

for Ask ts oduc 速 r p e thes etto r Caf u o y at ler retai

Liquid Organic Descaler available in 1L and 5L bottles.

PERFORMANCE THAT IS INDEPENDENTLY PROVEN

world class coffee machine cleaning products keeping every type of machine clean!

Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 www.cafetto.com enquiry@cafetto.com

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12/2/12 6:31:51 PM

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13/2/12 8:41:41 AM