Cafe Culture i33

+ the magazine for the café industry

Cafe

AU $14.95

ISSUE 33

THE ANNUAL GUIDE

2013

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Tried our coffee lately? { Specialty coffees and proven favourites all available online }

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Photos from Dimattina Coffee’s Nicaraguan visit earlier this year, sourcing the Nicaraguan coffee that feature in a number of our current blends !

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3.

Cafe

P O S TC A R D

8. Your go to reference for what’s new, what’s hot, and WHAT’S HAPPENING in the café industry.

28. At the first mention of the word “Hawaii”, you already have a vision of the place: crystal blue ocean, palm trees, WHITE SANDY BEACHES and tanned Polynesian girls dancing the hula while you sip on coconut drinks decorated with tiny umbrellas.

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

www.cafeculture.com

about.

Café Culture is a quarterly magazine for the café industry reaching an estimated 30,000 readers. If you are part of the café industry and would like to subscribe to Café Culture magazine visit www.cafeculture.com

Regulars.

7.

62. We have just had the 2013 WORLD LATTE ART CHAMPIONSHIPS in Nice, France, and the organisation chose industry experts from countries all over the world to be the judges critiquing these world class baristas.

News from Above

News from above with Phillip Di Bella.

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

43. The Natvia Golden Bean Proudly sponsored by Natvia, this premier roasters competition and conference will be held in Port Macquarie from 9-12 Oct.

65. Café People Meet Kenny Corbin, National Field Manager from Mocopan.

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

115. Australian Café Industry Directory Businesses supporting the café industry.

Suppliers and tasters of the finest quality leaf teas in Australia since 1996 • 300 Silvertip Leaf Teas • 40 Bella Italia Gourmet Coffees • 31 RAS Coffee Awards • 10 RASV Coffee Awards • 9 Golden Bean Awards • Gourmet Contract Roasting • 2011 Winner “BEST TEA” SMH Good Food Guide

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4. BY JUSTEEN SINGLE Editor Café Culture Magazine + the magazine for the café industry

Cafe

AU $14.95

ISSUE 33

THE ANNUAL GUIDE

2013

Welcome to issue 33 3 of Caf Café Culture Magazine. elcome to issue 33 of Café Culture Magazine and our second annual bumper edition to include the 2013 Australian Café Industry Directory and Café Industry Report Snapshot. Round and round we go; I can’t believe it’s been 12 months since the last successful edition was launched.

The Australian Café Industry Directory has been created for cafés to keep close at hand as a reference when looking for supplies, by providing easy access to quality products and services that will assist in simplifying daily purchasing decisions.

The Café Industry Report Snapshot is an excerpt taken from the annual Australian Café Industry Report. The report is the culmination of extensive research by Café Pulse, an independent research initiative that provides a unique resource in achieving better service to Australian retailers and businesses. Café Pulse can now give operators an insight into this complex industry and an understanding of the trends occurring.

As this issue goes to print, the last of the world’s coffee competitions has just taken place in Nice, France. It’s been a hectic time of year, with the World Barista Championships and World Brewers Cup taking place in Melbourne last month and then the World Latte Art Championships and World Cup Tasters in Nice shortly after. Our Australian representatives performed exceptionally well; we are very proud of their achievements and thankful for their commitment to sharing their knowledge with the industry.

The great thing about this competition is that we see a trickle down effect that bolsters the skill levels of all Australian baristas. Latte art is no longer the exception when serving coffee. It has become the rule or expectation when customers purchase their coffees. It is an indication that the

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barista knows how to make a good coffee and that they are passionate about their craft. The skill of free pouring is still king in the competition arena, as it is the rosetta, tulip and heart that are the basis of most latte art creations.

However, competitors’ signature drinks are allowed the use of etching and colouring, and this is where the extra creativity comes out on top of their already honed skills. With the level of creativity increasing at the top, we are now seeing some incredible etching and 3D images popping out of our coffees. There is continued debate in regard to which has more skill and at the end of the day, how it affects the taste of the coffee and your sales. It’s up to you to decide what works best in your café, but it’s great to see Australians now recognising latte art as a standard in coffee service.

contacts.

Café Culture Events – see you there!

Lunch Show Melbourne – 12 and 13 August – Melbourne Convention & Exhibition Centre.

Stand #D42 showcasing Chemex and Steampunk. And the Seminar Series at the Goldstein Eswood Lunch Table.

Fine Foods Sydney – 9 to 12 September – Sydney Convention & Exhibition Centre.

Chux Barista Cup Competition – Entries now open PLUS the Café Industry Seminar Series.

Natvia Golden Bean – 9 to 12 October – Rydges Port Macquarie – see page 43.

kristine@cafeculture.com

Check this out!

It’s great to see Golden Bean winners making the most of their awards.

Andy Freeman – winner of the 2012 Golden Bean Roaster Competition custom branded bags.

Editor - Justeen Single justeen@cafeculture.com Phone: (02) 6583 7163 Mobile: 0404 837 608 Fax: (02) 6583 7169

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 Mobile: 0410 504 059

Sales Executive - Robert Marlowe rob@cafeculture.com Mobile: 0427 341 936

Accounts - Kristine Edwards Copy Editor - Jo Atkins RnRmedia@bigpond.com Art Director - Jay Beaumont jaybeaumont@gmail.com

Graphic Designer - Joey Dable joey@cafeculture.com

Graphic Designer - Bronwyn Martin bronwyn@cafeculture.com Media Releases to justeen@cafeculture.com No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers.

DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

Add us on both Twitter and Facebook. Just search for CafeCulture mag.

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21/7/13 4:58:34 PM

6. WITH SEAN EDWARDS

Cafe

PUBLISHER’S

SPECIALTY, CRAFT, ARTISAN

I

have been very busy over the past few months touring the world to officially promote the incredible growth cycle of the Australian coffee and café industry. After two years of solid research and multiple spreadsheets, we believe coffee consumption in Australia is around 14 billion dollars. The growth over the last ten years has been attributed mainly to the education of the industry, which has definitely spilled over to the consumer and pushed quality to the forefront. I was honoured to be invited as a key note speaker to several events, including the liquor, foodservice and bakery industries on the topic of new trends and the reasons why coffee has been so popular and progressive in the last ten years.

The concept or trend that has been the shining star across all industries I have been working with brings the words specialty, craft and artisan to mind. These three words straight away conjure up the idea of a unique, quality, healthy and ethical product. The café industry, due to its independent nature, has nurtured this trend well, and it’s nice to see the industry embracing the business practices that accompany these ideas. It’s pleasing to see a change to the normal café offerings, where craft products have entered a menu or specials board in both beverage and food. It gets much easier to source artisan products as well, with more small boutique distributors springing up. What’s attractive about this new supply chain is that even though they have less products on offer, they seem to be able to give better suggestions on menu than the traditional foodservice network. Things such as menu presentation, origin of the product and manufacturing all help with the sale to consumers.

The World Barista Championship recently held in Melbourne was a massive achievement for Australia as a major world coffee player. Congratulations to the many people who were behind the bid to bring the event to the Melbourne International Coffee Expo at the Melbourne Showgrounds. Another big thank you to Nativa, who invited us into their close family at the show and the fantastic barista after party they put on for the industry. It was a shame to see Matt Perger from St Ali come off second to the USA’s Peter Licata, but it was an amazing achievement and performance for Matt’s second crack at the title. Next time ... yes!

Another exciting part of my last three months was a trip to Boston to visit the Specialty Coffee

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Sean and Kristine with Chef Thomas Keller in Vegas en route to Boston.

Association of America Convention. The SCAA conference was in its 25th year, and they offered an amazing event with lots of new innovative products, which I am sure will prove to be game changers. It was great to catch up with industry leaders and see other friends from around the world at the event.

I was very happy to see this event fell on the same weekend as the Boston Marathon. I extended my stay in the Patriot city to become part of the 100,000 strong crowd who travelled from all over the world to watch this famous race. I left my hotel at Seaport early in the morning to get a good position close to the finish line.

I walked the 2 km into the city and was immediately caught in a crowd of happy, laughing people all going to experience this famous sporting event. It was a great feeling to be in this special vibe with all these fit, energetic folk. Around 10am, I watched the start of the elite men’s group, then caught the massive novice race start of around 27,000 runners, which was breathtaking.

I had to push and shove to get up to the finish area where most of the retail stores were, as I wanted an Adidas race singlet for my work colleague, Kev. This took me right in next to the finishing zone for the runners. I decided I was in a pretty good position to see the elite runners come in, so I hung out in this area for a while. The crowd was getting very pushy, and I started to feel a little claustrophobic and was constantly jostling for a position to see the finish line. I was feeling very uncomfortable and was getting very hot and sweaty, and it was a very cold day.

I received a call at around 1pm from a fellow Aussie who was also from the coffee industry to meet for some lunch about half a mile from the race back in the down town area of the city. I thought, “What a great idea”, and I pushed back out of the crowd and went to the Green Dragon Tavern (the famous pub where Paul Revere plotted the Boston Tea Party). I soon met up with my friend and another expat who was living in London and travelled regularly to Boston. Being a public holiday, the streets were full and the sun was starting to shine after a bitter cold winter’s morning.

We finished lunch at 2.50pm and I went outside to start looking for a cab, which became a real challenge. I was starting to panic, as I had an afternoon flight and I wanted to get to the airport.

Whilst I was waiting at a cab rank, I heard the first

explosion; it sounded more like a truck crashing into a building than a bomb. Seconds later, a second explosion ripped through the streets – this one closer to where I was, but it still sounded more like a shipping container being dropped at the nearby harbour. The sirens soon started, and the screams started echoing up the narrow Boston streets. I thought the noise was the shouting of joy for the last of the finishing runners. Unmarked police cars started roaring up the city streets in the opposite direction to the flow of traffic, and the massive doors at the Boston Fire Brigades headquarters were lifted as fleets of vehicles and personnel sprang into action.

I got into a cab and returned to my to hotel, to find crowds of people standing in front of the television screens in the foyer and bar area. The runners who had already finished the race and had been celebrating at the bar were now in tears, and sorrow and confusion was on everyone’s faces.

Most of the questions that were being asked were, “Why?” Many of the reports were saying it may have been an electrical box blowing up but the eyewitnesses said it was definitely a bomb, because they could smell the sulphur in the smoke. I realised by the television coverage I was actually very close to the explosion zone, and if I had not gone for lunch I would have still been standing around that area.

I had remembered the sombre moments after 9/11, and it again felt the same. We all have our opinions of world politics, but to be at the front row of such a tragic event was heart wrenching and thought provoking. I shook as I drove to the airport, not from being cold, but realising for some reason I was safe. But, I felt sorry for the innocent people caught up in such a stupid, tragic event. The Hispanic taxi driver was in tears next to me, because he had not heard from his family after the bombing and was frantically texting and ringing as we drove the short distant to Boston Airport. I was lucky to get an early plane out of Boston by 4.30pm, unlike the people who lost their lives for enjoying the life of the Free American Patriot on a sunny public holiday in Boston.

It’s a crazy, paranoid world we live in; maybe the good spirits and enjoyment of coffee may eventually unite all and break down these prejudices and boundaries holding back the quest for real world peace.

21/7/13 5:02:48 PM

BY PHILLIP DI BELLA 7.

Time and time again, we who work in hospitality are faced with public misconceptions of our industry. The penalty rates system that is currently used enforces the public BELIEF THAT HOSPITALITY IS A MONDAY TO FRIDAY, 9AM TO 5PM JOB. Café owners, baristas, chefs and other industry professionals can certainly attest to the fact that this statement could not be further from the truth.

NEWS FROM

THE PRICE OF EXPERIENCE

O

ur weekends are lived in the workplace. In fact, most of our weekly earnings come from Saturday’s late risers or customers making a quick coffee dash on a Sunday morning. In our industry, every day is a weekday! This disconnect shows that the Federal Government is completely out of touch not only with the industry, but also with the long-term impacts that this system will have on Australia’s economy.

As a representative of the hospitality industry, I know that everyone is worried about the implications of penalty rates on their business. Café owners are trying to cut costs wherever they can in order for their businesses to remain profitable. However, gas,

rent, electricity, food and other costs continue to increase, leaving business owners with the dilemma of how to cover their expenses. In the end, cafés simply can’t afford to pass all of their costs on to customers. As an industry and country, we need to start focusing on ways to support small businesses, Australia’s largest employers, not drown them!

In these tough times, café owners come to realise that experienced staff members are worth their weight in gold. This idea is the foundation of my belief that people who work in hospitality should be paid incrementally, based on their experience.

It is important to highlight exactly what a team of experienced, motivated and hard-working staff members can do for your business. Remember that the job of a barista, chef or waiter is not limited to producing the final cup of coffee or dish on a plate.

As the industry’s very name suggests, an employee’s job has a lot to do with hospitality!

To use Di Bella Coffee as an example, our baristas are also customer service superstars. They are the first impression of Di Bella Coffee that our valued customers will come across, making them

well and truly a part of the marketing department in our business. Their happy and friendly attitude, professional demeanour and desire to deliver the ultimate coffee experience to our customers says more about Di Bella Coffee than any advertising material could. At Di Bella Coffee, we understand that great employees make our business profitable, and as we make money, we can afford to pay them more. We know that good coffee is about more than just the bag of beans!

There is still much more work to be done in convincing the federal government to revise the penalty rates system. As an industry professional, I will continue to use my position to lobby and work with government representatives to change the misconceptions of the industry’s working environment and of the supposed ‘benefits’ of penalty rates. Our industry is about more than just the bag of beans, which is why Di Bella Coffee remains committed to shining the spotlight on the impacts that the penalty rates system is having on cafés, one of our country’s biggest employers.

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8.

PERFECTION IN EVERY DROP Schweppes has a lot in common with café owners and baristas. We are passionate about quality, and we relentlessly pursue perfection in our beverages. Just as you are in search of the perfect bean, Schweppes seeks out local, close to source, unique varieties of citrus and botanicals to build perfect flavour balances. At Schweppes, we understand quality and provide the perfect range to complement your coffee offering.

CONTACT

Schweppes Australia Pty Ltd P. 1800 244 054

NEW ACTIONPAC BAGGING MACHINES Actionpac Scales from Oxnard, USA, released their much anticipated range of automated bagging machines at MICE2013. Actionpac’s ME109 weigh-fill scale has for decades been the leading system globally for packing coffee and tea into hand-held bags and pouches, and now you can fully automate the packing of pre-made bags and pouches with these new systems. Customisable to suit different bag and pouch sizes, with optional printers, vacuum sealing, nitrogen flushing and collection turntables, they are competitively priced and available through Actionpac’s longtime Oceania agent, AMC Roastery Supply.

CONTACT

P. (02) 9792 4475 E. info@appliancemaintenance.com.au

VITASOY NEW SOY MILK FOR COFFEE Introducing the newest innovation from Vitasoy. A perfect partner crafted to help create a smooth and delicious tasting coffee. Made from Australian organic whole soy beans, sourced from a hand-picked selection of farmers.

• Smooth and delicious taste • No added oils or cane sugar • No artificial preservatives or additives • Low fat • Textures and creates latte art easily • High in calcium • GM free CONTACT

Exclusive to the Café Channel. For more information, please contact a Lion Sales Representative on P. 1800 000 570.

ALL FRUIT BANANA BREAD In the winter months there’s nothing better than a slice of toasted banana bread with your favourite hot beverage. Papa Joe’s banana bread has been used in some of Australia’s best cafés for almost a decade now, due to the fact that it is incredibly popular with patrons and that the company is passionate about forming long-term relationships with its distributors and customers. All fruit varieties (Banana, Pear & Raspberry, Blueberry, Fruit & Nut, Apple & Cinnamom, Coconut) are banana based, containing at least 20% of the tasty fruit with an extra 5-10% of their respective fruits, so in total around 30% real fruit.

CONTACT

For a good way to start the day, contact Papa Joe’s W. www.papajoes.com.au

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21/7/13 5:04:55 PM

9.

BENCH TOP CUTLERY POLISHER Save money on labour costs, with a small efficient bench top cutlery polisher.

Designed for small cafés, the Thomas Dörr TD 1500 Cutlery Polisher polishes your cutlery to a “ready for the table” finish in no time. This unit is compact and will fit into even the smallest of kitchens or food preparation areas, and polishes up to 1,500 pieces per hour. Rentals for this unit start at $5.34 per day! With such low operating costs, your café can start taking advantage of the secret that larger restaurants have been using for years.

CONTACT

National P. 1300 85 69 70 P. +61 2 8211 2732 F. +61 2 8211 0555 M. 0403 850 170 E. erik@hit-equipment.com.au W. www.hit-equipment.com.au/cutlery-polisherthomas-dorr-td-1500

TEAPIGS Teapigs are passionate about tea and produce only the top quality super premium teas made with large leaf, real pieces of fruit and whole flowers. Teapigs are available in loose leaf, biodegradable silk tea temples and silk tea temples individually sealed in envelopes. Our teas are available in key variants, such as English Breakfast and whole flower chamomile, as well as exciting flavours like liquorice mint, popcorn tea and chocolate flake, to name a few. Being the experts in teas, we can make recommendations on the variants that will best suit your venue and educate you via our “School of teapigs”.

CONTACT

P. 1800 441 344 W. www.tea-pigs.com.au

KARMA COLA AND GINGERELLA GINGER ALE Karma Cola is made with Fairtrade cola nut from Sierra Leone, Fairtrade organic vanilla from Papua New Guinea and Fairtrade organic sugar from Paraguay.

Gingerella is made from Mother Nature’s magical healer – ginger – grown organically by farmers in the Wayamba region of Sri Lanka. It’s clean, crisp and fiery kick comes from a unique blend of Fairtrade organic ginger, lemon, sugar, vanilla and spice and a fair deal for the people who grow them. Just like Karma Cola, our Ginger Ale is good for the growers, good for the land and it’s as good for you as a fizzy drink can be, because it’s also organic. And there’s some stuff we don’t do; no phosphoric acid, no preservatives, no synthetic flavours, no artificial colours.

CONTACT

Matt Branagan P. 0417 557 321 E. matt@preshafood.com.au

THE BEVERAGE FOOD GROUP PRESENTS… “GEMMA” Exclusively distributed by The Beverage Food Group based in Melbourne, we’ve discovered this awesome little roaster made in Italy by Sweet Coffee Italia. Affectionately named ”Gemma”, these 2 kg capacity units allow you to roast the best quality green beans right at your front counter (or anywhere you’d like really!) “Gemma” is a user-friendly, fully automatic device that allows the operator to get really creative. It is compact in size, but packed with possibilities!

CONTACT

For more info, call Frank Bovezza on P. 0412 865 782 or visit W. www.sweetcoffeeitalia.com.au

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22/7/13 6:41:47 PM

10.

FRUITBROO - COMPLETELY NEW! At Fruitbroo we're making insanely tasty hot drinks from real fruit juices, herbs and spices specifically selected and blended to be served hot. Opening up a new world of wonderful flavour combinations, Fruitbroo is the first truly delicious alternative to yet another cup of coffee or tea. Hooray! Caffeine, gluten and dairy free, Fruitbroo is 100% natural and only 15 calories per cup. To make a cup, simply add hot water to a teaspoon or two of Fruitbroo and stir. Fruitbroo comes in 100 ml retail bottles and also 250 ml glass bottles for cafés and bars.

CONTACT

P. 0459 089 086 E. hello@fruitbroo.com.au

ORGANIC PREMIUM SPARKLING APPLE JUICE

COMPOSTABLE TAKEAWAY CONTAINERS Conventional plastic take out containers are made using finite fossil resources. When littered, they make their way into waterways and end up polluting our oceans and harming wildlife. BioPak’s solution is to replace plastic with sugarcane pulp. These sugarcane pulp containers are available in a range of popular sizes, are microwavable and oven safe up to 220°C and have the added benefit of being compostable, which makes diversion of organic waste from landfill an option. BioPak’s pulp containers are a functional and cost effective alternative to plastic takeaway containers.

CONTACT

For more information, call BioPak P. (02) 8060 9000 or visit www.biopak.com.au

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Wild One Organic Premium Sparkling Apple Juice is the wildest juice around. What makes it different? It's not made by crazy scientists with food numbers and additives, but rather just as nature intended it – pure organic apple juice lightly carbonated. How does it taste? Like the best sparkling apple juice ever! No added sugar or preservatives. Gluten free. No GMO fruits used. No artificial colours or flavours. 100% Australian owned and made. If your customers require a beverage that not only tastes good but is healthy and has integrity, then contact Wild One to check out our delicious and refreshing organic range of juices and finest Australian mineral waters.

CONTACT

Please contact the Wild One for your free sample P. 0435 794 537 E. info@wild1.com.au

21/7/13 5:07:18 PM

The Reserve Range SPECIALISED PROFILE ROASTING

Create your own specialised profile roast using the skills, techniques and decades of experience from Master Roaster Giuseppe Di Stefano and his team.

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The team at Caffe Di Stefano will work with you to choose the right bean, design the right colour, and right temperature to create your perfect espresso.

Choose from the finest green coffee beans sourced from around the world and packaged using environmentally friendly Earth Bags, displaying your own stamp with name, logo and contact details.

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21/7/13 5:07:30 PM

12.

REBECCA SCOTT, CEO AND CO-FOUNDER OF STREAT WITH THEIR INNOVATION AWARD

ZERO JAPAN - STAMP OF QUALITY

O

ver 20 years ago, Koji Inoue was working at a Japanese porcelain manufacturer when he first thought of creating his own range of teapots. He longed to express his creativity, blending beautiful and functional design with rich tradition. The idea grew so compelling, that Koji quit his job to pursue creating what is now known as Zero Japan.

Zero Japan teapots feature a durable, stainless steel clip-on lid, which allows the pot to be easily used with one hand. While it’s beautiful, it was designed because Koji’s mother had broken her porcelain teapot lid and a replacement couldn’t be found. From this problem, Koji designed and developed the stainless steel lid.

Koji worked hard building up his company, originally called Beehouse, perfecting his designs and producing an amazing array of colours and finishes; however, poorly made, mass produced copies of his designs started to infiltrate the market, some even cheekily called Beehouse.

Disappointed but not beaten, Koji decided to start from Zero, from scratch, and so renamed his company and brand Zero Japan.

Now, with new teapots bearing the brand stamp Zero Japan on the high quality stainless steel lid, and each porcelain teapot bottom branded Zero Japan, it’s easy to recognise the undisputed commercial industry leader in teaware.

Today, Koji still spends his day creating new designs and colours and personally checks each teapot for a flawless finish before firing.

You can view Koji’s latest designs and colours at www.zerojapan.com.au

SOCIAL ENTERPRISE

T

here are around 20,000 social enterprises in Australia. Many are small, single site operations and they come in all different forms, including entrepreneur and youth-led community activities in the arts, education, environment, and they can be ‘for profit’ and ‘not for profit’, co-operatives and employee owned organisations.

A working definition could be: social enterprises are typically innovative, market-oriented businesses that devote their activities and profits to tackling serious social and environmental issues and/or providing employment and social services.

One of the largest in Australia is Goodstart Early Learning Centres (formerly ABC Learning Centres) with 75,000 children in its care. The world’s largest is the non-profit Bangladesh Rural Advancement Committee (BRAC) with a global operating budget of $570 million. It is 70% self-funded, mainly by its range of large and small social enterprises which are active in over 68,400 villages throughout Bangladesh. BRAC employs over 100,000 people, 70% of whom are women, and reaches over 126 million people.

As a not for profit social enterprise, STREAT provides life skills, social support and hospitality training for disengaged homeless youth, whilst focusing on generating profits from its hospitality businesses to fund the organisation and social program.

STREAT were thrilled recently to receive national recognition by winning the 2013 Australian Social Enterprise Innovation Award. It seems plenty of people are keeping a close eye on how STREAT progress and what they will do next.

Watch this space.

Image courtesy of Nathan Stolz

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26/7/13 2:31:56 PM

COFFEE ROASTER SHOWS HIS EARNEST SIDE

W

e first met master roaster Ernest Igual in 2006 when as roaster for Campos Coffee they took out the inaugural Golden Bean Roasting Award.

Around the same time, Sam Gabrielian was forging inroads into specialty coffee. It was around this time that Ernest and Sam crossed paths and as fate would have it, this year Ernest has joined Gabriel Coffee as their head roaster and operations manager.

Ernest is now regarded as one of Australia’s most experienced and knowledgeable coffee roasters, so Gabriel Coffee is very lucky to have him on board.

Amongst opening a new factory, reviewing their supply lines and making further improvements, Ernest has found the time to participate, along with 40 other bike riders, in the Mater Foundation’s New South Wales Smiddy Challenge to raise vital funds for cancer research.

The Smiddy challenge was a four day bike ride departing and returning to Sydney, which covered 600 km of ground.

Ernest said the bike ride was challenging but enjoyable at the same time.

“Whenever anyone struggled on the challenge, there was always someone to give words of encouragement or a push up the hill, even though the other person was also struggling,” he said. “The struggle was really symbolic of what the Smiddy Challenge stands for.”

The Smiddy Challenge honours the memory of Adam Smiddy, who passed away to an aggressive cancer in 2006, aged just 26.

More than $3 million has been raised for cancer research and support services since.

“Like everyone, I know people who have been touched by cancer,” Ernest said. “The New South Wales Smiddy Challenge is an all-encompassing cancer cause that I strongly support and believe in.

“I invite everyone to join the next Smiddy Challenge and donate to this meaningful cause, because together we can make a difference in the fight against cancer.”

For more information or to donate, visit: www.smiddy.org.au

COFFEE ENCOUNTERS ADVENTURES TO ORIGIN

La Marzocco shared their opening night party with Smudge Publishing’s release of their new Coffee Encounters: Adventures to Origin, which follows leading Australian coffee roasters on a journey through the most exotic coffee farming regions within Latin America and Indonesia, sharing photos and stories of the farmers, pickers, importers, roasters, cafés and baristas who go to great lengths to make each coffee ritual as perfect as possible. It’s a beautifully presented coffee table book with stunning photos and provides a really interesting insight into the dedication of the people behind our morning coffee.

La Marzocco opened the doors of its new direct factory branch/distributorship in Abbotsford, Melbourne earlier this year. The space is designed to house La Marzocco equipment and a technical workshop, along with a large display and range of equipment for trial and view.

CONTACT

Available from bookstores and online at www.smudgepub.com.au - RRP$69.99

A GOOD BREW - T H E

HISTORY OF H.A. BENNETT & SONS AND TEA AND COFFEE IN AUSTRALIA. WRITTEN BY JILLIAN ADAMS AND KATHERINE SHEEDY

B

ennetts is a well-known coffee importing business in Australia. Its origins date back to 1918, when Horace Bennett established H.A. Bennett Tea Coffee and Cocoa. From this he was to build a company that would encompass three generations of the Bennett family and survive many challenges, including a swing away from tea drinking in the post war period and a huge growth in the popularity of coffee. Each of Horace’s sons worked at some time in the family business, but it was Bill who continued the name and successfully traded through Australia’s shift away from tea consumption and into coffee drinking. Following his father and grandfather into the family business, Bill’s son, Scott, learnt his trade in the newly established coffee growing and trading industry in Papua New Guinea. For more than 90 years, any Australian who has enjoyed a cup of tea or coffee has more than likely sampled the work of Bennetts. A Good Brew: the history of H.A. Bennett & Sons and tea and coffee in Australia tells the story of a business that spans almost a century, tracking the development of the tea and coffee industry in Australia over three generations.

CONTACT

RRP $45+gst (and postage). Available from Bennetts E: trading@hab.com.au

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14.

BYRON BAY COOKIE COMPANY

THE ORIGINAL COOKIE COMPANY THAT KEEPS ON BAKING!

W

inter may be just starting, but things haven’t slowed down in sunny Byron Bay. The Byron Bay Cookie Company Bakehouse has been baking full steam ahead, delighting our customers with heart-warming cookies and biscuits!

After a tumultuous start to the year, the Byron Bay Cookie Company has been focusing on service and supply and is now in a stronger position than ever, with customers and distributors happily witnessing a positive change.

On 15 July, the Receivers and Managers of Byron Bay Cookie Company announced the business was being sold to the Rinoldi Group, one of Australia’s oldest and leading manufacturers of pasta products. The sale of the business has been well received by the staff and local community, with Rinoldi Pasta confirming that the Byron Bay Cookie Company would continue to operate out of Byron Bay. From humble beginnings in 1990, Byron Bay Cookies were originally baked on a farmhouse stove in the Byron Bay hinterland. First to pioneer the concept of café cookies in jars, Byron Bay Cookies grew to become a staple in cafés throughout Australia, and their famous cookie jars still retain their iconic status today. In addition to supplying the café market in Australia, Byron Bay Cookies have been travelling the world on board Qantas for the last 10 years, as well as being exported to Japan, Singapore and Indonesia, to name a few. Byron Bay Cookies are also baked under license in the UK, much to the delight of Australian expats, who are always happily surprised to find them in cafés in Great Britain and throughout Europe.

With quality and innovation at the core of its values, the Byron Bay Cookie Company has a rich history of success stories, with many of its products receiving awards in Australia and overseas. After winning medals at the Royal Hobart Fine Food Show and the Melbourne Royal Fine Food Show in 2012, the Byron Bay Cookie Company is proud to announce that Byron Bay Cookies have been selected as finalists in 2 categories at the prestigious 2013 Food Magazine Awards. One of them is the new ANZAC biscuit, which has received rave reviews since its launch in February. The new ANZAC from Byron Bay Cookies follows the traditional ANZAC recipe and was granted the seal of approval from the Department of Veterans’ Affairs. Baked using the Byron Bay Cookie Company’s unique methods, the new ANZAC was launched on board QANTAS in February and has since started appearing in cafés across the country.

Whilst the much loved Dotty® remains the company’s best-selling

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product, other favourites include the iconic ‘White Choc Mac’, baked using locally sourced macadamias. Known for their unique flavours, the soft textured cookies from Byron Bay stand out from the competition with their generous inclusions, ensuring each cookie is crammed with large chunks of chocolate, nuts, or plump pieces of fruit, using manufacturing methods exclusive to the Byron Bay Cookie Bakehouse.

In addition to its wide range of café cookies and single wrap cookies, Byron Bay Cookies’ gluten free range has gained a cult following since first hitting the café market in 2003. Adding to the range of popular flavours such as Gluten Free Triple Choc Fudge and Gluten Free White Choc Chunk & Macadamia Nut, and answering popular demand, the recent introduction of a Gluten Free Dotty has proven to be a delicious hit! One of Byron Bay Cookies’ Gluten Free treats recently made waves all the way to the other side of the Pacific, with Byron Bay Cookies making an appearance at the 2013 Academy Awards in Hollywood, with its Gluten Free Sticky Date & Ginger featuring in exclusive celebrity gift bags.

For more information about BYRON BAY COOKIES, or to enquire about distribution E: cookie@cookie.com.au P: (02) 6639 6300

21/7/13 5:11:29 PM

BRINGING BACK THE 100 YEAR TRADITION OF WOOD ROASTED COFFEE WHOLESALE / CONTRACT ROASTING

NOW AVAILABLE...

9-11A SHEPHERD STREET, MARRICKVILLE, NSW 2204

P: 02 8722 9900 E: INFO@THEWOODROASTER.COM.AU

WWW.THEWOODROASTER.COM

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16.

Photo by Syd Low

T

his year Australia played host to the World Barista Championships and the World Brewers Cup. This was a huge achievement for the Australiasian Specialty Coffee Association of Australia. Their part in promoting Australia and especially Melbourne to the World Coffee Events entourage in order to secure the events was integral to the outcome. The competitions attached themselves to the Melbourne International Coffee Expo, which ensured plenty of activity and a great vibe for spectators. Our own Australian Barista Champion, Matt Perger, confirmed his place on the world

Photo by Sydlow

stage, coming in a close second to the final winner, Pete Licata from the USA. Following the Barista Championships and Brewers Cup, all eyes turned to Nice in France, as the World Latte Art, World Coffee in Good Spirits and World Cup Tasters Championships took place. Australia’s Latte Art Champion, Jen Marks from Veneziano Coffee, and Australia’s Cup Tasters Champ, Elisha Mauger from Gloria Jean’s, both took to the world stage with exceptional performances. Jen just missed out on a finals spot against stiff competition, and Elisha finished in ninth place overall. Well done!

World Barista Championship

World Latte Art Championship

CHAMPION: Pete Licata, Parisi Coffee, USA

CHAMPION: Isako Yoshikawa, Ogawa Coffee Co. LTD., JAPAN

2nd: Matthew Perger, St ALi, AUSTRALIA 3rd: William Hernandez, Viva Espresso, EL SALVADOR

2nd: KyeongWoo Jung, Corea Coffee Belt, SOUTH KOREA 3rd: Miguel Lamora, Talkhouse Coffee, SPAIN

4th: Colin Harmon, 3FE, IRELAND 5th: Nick Clark, Flight Coffee – Specialty Coffee Roasters, NEW ZEALAND

4th: Leszek Jedraskik, Black & White Coffee, POLAND 5th: Esther Maasdam, Ristretto, THE NETHERLANDS 6th: Sam Low, Atomic Coffee Roasters, NEW ZEALAND

6th: Francesco Sanapo, Independent, ITALY

“Best Tasting Latte 2013”: Seivijus Matiejunas, Bewley’s.

IRELAND

World Brewers Cup

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CHAMPION:

World Cup Tasters Championship

Erin McCarthy, Counter Culture Coffee, USA 2nd: Jung In-Sung, Koreait College, SOUTH KOREA

CHAMPION: Lajos Horvath, HUNGARY

3rd: Joshua Tarlo, Pig Iron Coffee Roasters, CANADA 4th: Sang Ho Park, Square Mile Coffee Roasters, UK

2nd: Risa Sasaki, JAPAN 3rd: Jan Komarek, CZECH REPUBLIC

5th: Carolina Franco de Souza, Lucca Cafes Especiais, BRAZIL 6th: Tibor Varady, Espresso Embassy, HUNGARY

4th: Nikolai Aunbakk, NORWAY

23/7/13 7:52:12 PM

Offi Of fici fi c all Spons ci po ons n or orss off

20 2 013 13

HOW GREEN IS YOUR TAKEAWAY COFFEE CUP Environmental claims are used to promote environmentally friendly attributes of a product, but do all of them mean less harm to the environment? For example, polylactic acid (PLA) is used as a compostable lining for paper cups and is produced from renewable fuels such as corn or sugarcane. This makes it seem like a green alternative for consumers.

The fact is that cups lined with polylactic acid can only be composted in high-temperature commercial composting facilities, of which, there are few in Australia. That’s why we have focused on producing an Australian made cup and lid combination that can biodegrade naturally in a landfill. Our takeaway coffee cups are made from paper, with less than 5% comprising plastic lining. Our lids now use an organic additive that helps the plastic to biodegrade. When sipping your next coffee have a think about its origins, and ask the manufacturer some tough questions. It will help you make informed decisions, and encourage the industry to produce better alternatives.

Now with: Biodegrading Additive For more information, visit goecopure.com

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21/7/13 5:15:31 PM

18. BARISTA PROFILE

P R O F I L E

WINNER

AARON LE AARON LE’S DEBUT INTO COFFEE WAS FOR THE SAME REASON THAT MANY YOUNG PEOPLE ARE INTRODUCED AND HOOKED ON THE BEAN … he was studying engineering at uni and needed a part-time

job to get him though. His first job was as a barista trainee at Gloria Jean’s in Prahran, and since then he has been obsessed. After working, training and competing with some well known baristas around Melbourne, AARON WON THE PURA LATTE ART COMPETITION AT CAFÉ BIZ 2013.

CAFÉ CULTURE CAUGHT UP WITH AARON TO TRY ONE OF HIS COFFEES AND HAVE A QUICK CHAT.

1. Hi Aaron. Can you tell us little more about your background and coffee history?

I’m 24 years old, I live in Melbourne, and I haven’t stopped making coffee since my first job with Gloria Jean’s five years ago. I’m obsessed! My obsession and intrigue has enticed me to explore the world of coffee, so I’ve worked at several cafés around Melbourne. The café that really helped me get to know about specialty coffee was at Outpost in South Yarra four years ago. Then I moved to 65 Degrees (the flagship outlet for Gridlock Coffee Roasters) in the CBD, where I worked for Con Haralambopoulos, World Champion Latte Artist (2008). Following this, I spent a short time working at Axil Coffee for David Makin (World Barista Champion) before I joined Dukes Coffee Roasters.

2.

Dukes roast and serve coffee.

What is your role there?

I’m working at Dukes as a full-time roaster, so I don’t work on the bar anymore. I also help Ben look after his store, as he is going to Argentina to start some projects with

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underprivileged children. In addition to this, I also work Saturdays at The Final Step in South Yarra. Benjamin Whitaker, the owner, is one of my best buddies in the industry, and he has been very kind in letting me use his shop for competition training after hours. We’ve known each other for a very long time. Before the Pura Latte Art Competition, I asked Ben to roast my competition coffee, as he’s been roasting some solid coffee in his store for a while now and has an enthusiastic following.

3. How many hours of practice do you do, or is it all on the job training?

Normally, I’d train around once or twice a week for 3 months before the competition – 3-4 hours each time, depending on what I can fit in.

4. Who do you consider as you mentors and idols?

I think I’m very lucky, as I am able to know and work with a lot of great people in the Melbourne coffee scene. I don’t have an idol, but there are 2 people who have had a very strong influence on my career

development so far, and I’m very grateful for that. Benjamin Whitaker of the The Final Step is one. We often share a lot of information and thinking related to coffee and life. The other is my former boss and only mentor, Con Haralambopoulos, co-owner of 65 Degrees Café and Gridlock Coffee Roasters. He was the 2008 World Latte Art Champion and I believe one of the most successful competitors of his generation. His advice has been invaluable.

5. Have you had a chance to travel overseas to experience coffee, cafés, growing regions?

Not yet, but I’d love to do it one day! It is definitely in my plans, and I am working hard to save some money first!

6. What’s next for Aaron Le? I am keen to continue with coffee roasting, so I have a strong focus on learning about green bean and lots of cupping at the moment.

Hopefully this will take me on a trip to origin one day.

Thanks Aaron, and good luck with your coffee endeavours!

22/7/13 6:42:55 PM

E

nriching your coffee experience

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We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee, locally roasted and supplied at its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise developed since 1954. Let us nrich your coffee experience.

E

www.mocopan.com.au

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call us on 1300 730 465

21/7/13 5:34:31 PM

20.

WITH BRENT WILLIAMS

THE

MOST

UNDERUTILISED

TOOL

OF

THE

TRADE

My last discussion was on the topic of specialty beverage and its role in the marketplace. This is the first step in understanding beverage in you business. he next step is to move away from a reliance on selling the basics and to obtain an understanding of how to get specialty beverage items into your business. Remember, the end goal is to sell items that not too many of your competitors are already selling, and this is easily achieved through menu development.

Menu development is a necessary task that is about obtaining the perfect balance between raising revenue and profit in your business, while maintaining customer satisfaction.

Before you quickly rush out and throw your current menu in the bin, I have outlined a number of key points you need to carefully consider.

Firstly, does you café have the required equipment, capacity and layout for what you have in mind? Getting the appropriate equipment that doesn’t compromise space availability is important and should be a major contributor when selecting suitable new menu items.

Secondly, does what you propose to offer fit the needs and desires of your

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current customers? Your guests have expectations regarding why they frequent your establishment and most will not tell your employees if they feel they have not been met. They will just move on.

The third consideration is making sure what you are introducing is On-Trend.

Spend some time reviewing industry magazines and websites and leverage the popularity of growing trends. With small changes to a menu, you can completely overhaul it and bring it on to trend and provide an opportunity for sales growth by new customers without destroying the sales of your other menu items or diminishing your current customers’ expectations.

The next check point is product consistency and pricing. Stay away from drinks that require expensive or fresh seasonal ingredients and/or time-consuming make up methods.

Ask yourself, “Can this ingredient list be purchased consistently throughout the menu cycle?

By asking this question, you can control your costs and avoid overloading your menu with too many ingredients that are only available at reasonable cost during a small

section of a season and then blow out for the rest of the year. Smart menu development concentrates on using ingredients you already purchase and integrates them into multiple drinks with the addition of syrups, sauces and smoothie bases.

The final thing you need to undertake when looking at menu development is perhaps the most important. Raise the skill levels of your employees through beverage training.

While the newly developed menu can become a selling tool for your business, it is your staff that need to promote the drinks, answer customer questions and make recommendations. Make sure your staff understand the concept and cocktails and are able to explain them.

So why is it necessary to understand menu development, you ask?

Well, a correctly thought out menu is a marketing tool for your business. It is also an effective tool for building brand loyalty in the marketplace and finally, it sets your establishment apart from all your competitors and it is the perfect balance between raising revenue and profit in your business while maintaining customer satisfaction.

22/7/13 6:47:30 PM

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26/7/13 2:08:25 PM

22. BY TERCIO BORBA

3Brothers

Photo by Daniel Agapiou

FROM LITTLE THINGS 3Brothers Australia was born from the passion and dedication of the brothers Tercio Borba and Thiago Borba ...

A DREAM OF BRINGING INTO THE AUSTRALIAN SPECIALTY COFFEE SCENE THE BEST and most exquisite coffees their homeland, Brazil, has to offer.

After their expeditions through diverse areas and exotic lands around Brazil, they have selected the most exquisite and unique coffees. These are coffees that come from the best and most consistent growers – from those who make coffee their true passion.

Our selections don’t only take into consideration the final quality of the beans, but also every single step in its processing stages, making sure that the consistency will be delivered. We believe in the sustainable model – the model that cares and respects the communities as well as the environment. This is the reason why we and our partner farms execute everything with the utmost care and dedication.

3Brothers is the translation of a vision into an exciting project, which we are proud to share with you.

COFFEE AND BRAZIL When we talk about coffee, it is almost impossible not to mention Brazil – the world’s largest producer and exporter of this produce. With the ideal climate and very rich soil in its vast land, Brazil and coffee have a very long lasting relationship. Brazil leads the way when it comes to coffee production, associated with consistency. There are over 300,000 coffee growers spread along the entire country.

But, amongst those astronomic numbers, there are the small growers who have their land situated in amazing coffee terroir regions, with perfect climate conditions and exceptional location. Those and other characteristics are responsible for creating the perfect

environment for growing the most exquisite species of Coffea Arabica, as if that was the place they were meant to exist. The result is an authentic and unique selection.

After all, everyone knows Brazil for its soccer and Carnival. We are here to show that coffee is also an iconic part of our society and symbolises the Brazilian way of living.

SINGLE ORIGIN: POCOS DE CALDAS Located in the South Region of Minas Gerais State, Pocos de Caldas is a region known for its centennial farms scattered along the slopes of an extinct volcano.

The soil features and the altitude of around 1,200 m above sea level create an ideal micro climate, making this region the perfect place to grow many of the Arabica coffee varietals – which results in a unique balanced coffee.

From planting to harvesting, processing and packing, everything seems to favour this region, considered by many coffee connoisseurs as an authentic coffee terroir, where the coffee develops some unique characteristics with a singular balance between body, sweetness and acidity.

DIRECT TRADE: ANDRE SANCHES ESTATE COFFEE These farms belong to a traditional Spanish family who settled in Brazil in the ‘60s. Mr. Andre Sanches, son of a family of Spanish farmers, bought these estates on the 6th of August 1969, starting with

Boa Vista (Beautiful Landscape) and then acquiring 3 more neighbouring estates: Concordia, Curitiba I and Curitiba II. Mr. Sanches, the patriarch of the family, leads the management with his wealth of experience, which has been adapted to modern techniques brought in by his sons, who are Agronomists. All this accumulated knowledge allied to the best practices results in a very high quality coffee. Their secrets stay very well kept within the family.

SUSTAINABILITY AND SOCIAL RESPONSIBILITY Our selection of farms includes large areas of fauna and flora preservation and they are surrounded by vast Atlantic rainforests, which those estates are committed to preserving. The freshwater that surrounds the entire coffee growing area is natural spring water, which is analyzed on an ongoing basis, benefiting the local and broader communities. It is also used for the production and process of the coffees.

Our selected estates provide schools, transport, health and Odontology care, as well as a social hub including a soccer field. All coffees are hand picked, which means that when it is harvest season, thousands of jobs are generated for the local and broader communities.

This is a little bit of our story and what we love doing. We are proud and happy to be sharing this passion with you. www.3brotherscoffee.com.au

Boa Vista Estate

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21/7/13 6:49:32 PM

26.

Depend on us for the best in refrigeration.

Run 77 Café & General Store, Lake Tekapo Built into a wooden, pallet panelling surround to suit the rustic appearance of the café, a SKOPE food display proudly displays wholesome, homemade food. An open deck chiller displays organic fruit, vegetables and Mt Cook Salmon and a single door freezer displays frozen, home cooked meals perfect for families visiting the small lakeside town.

Contact us today to find out how we can help your café.

1800 121 535 skope.com 24-25.indd 24

22/7/13 1:11:05 PM

In the home or cafè?

Junior Pul

with one of our Junior

Collection machines it doesn't matter !

Junior Plus

JJunior uniior un io

Junior Extra TCI *

BFC srl, Conegliano ITALY www.bfcsrl.it

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* The TCI is a PID controlled dual boiler machine. It delivers accurate digital control to the temperature of the water flowing from the brew boiler. There is also an independent steam boiler. Such digital control permits accurate micro regulation of temperature in steps of one degree, allowing baristas to find the optimum brew temperature for their favourite beans.

Also available as a regular HX machine with 2 litre boiler.

21/7/13 6:50:43 PM

26. BY SEAN EDWARDS

N

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N R

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B

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A C

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S

THE SYDNEY NORTHERN BEACHES AND PITTWATER PENINSULAR have been a well kept secret in the café world. We recently discovered some great café concepts that have escaped the mainstream media attention, which we would now like to celebrate and highlight.

T

he Northern Beaches area has always had a laid back, relaxed atmosphere due to the surf culture that has been very prominent in the lifestyle of the people who live there or visit frequently. As soon as you cross the Spit Bridge, you notice a difference. There is a sense of space, and these coastal suburban players are quite different from their neighbouring inner city dwellers. The same goes for the style and design of the Northern Beaches café culture, with that cross between a cool takeaway that often converts quickly to a trendy bar. The Northern Beaches café is a place where you can relax for hours and feel like a tourist, even though you might live 30 minutes away in the city. I used to work with a guy in the CBD, and he would say when he was going home to Manly each evening on the ferry that it was like going on a small beach vacation.

You can’t talk about the coffee scene in

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Sydney’s north without mentioning Belaroma Coffee, which started roasting coffee in the '60s and still has its headquarters in Manly Vale. Recent renovations have brought this iconic business to the frontline of being one of Australia’s premier coffee businesses.

Belaroma Coffee has nutured many great coffee champions and has a very strong presence around the Northern Suburbs.

Another gem of a café we visited for breakfast twice during our stay was Hemingway’s in Manly. The food was exciting, and the great coffee also matched well with the excellent gourmet breakfast offerings of bacon and eggs on Brioche burger buns with a tasty homemade tomato relish. The café resembles an old English library, and the menu was inside an old World Book encyclopedia.

I had to explain to my kids that these books were our closest thing to their modern day iPad 40 years ago. The café transforms into a

trendy bar at night and a good hideout from the bustling pubs down on the Corso.

I had an excellent coffee at Barefoot Coffee off the esplanade, right beside Adriano Zumbo’s Manly venture. The kids loved the macarons, whilst the adults enjoyed our first morning fix out of the slick Mirage espresso machine. The original Whistler Street Barefoot is also operating and is still an iconic place to visit as an example of a hole in the wall concept.

Our next stop on our café crawl was Coffee Brothers in Mona Vale, to try the unique Vanuatu coffees on offer. I couldn’t resist the cinnamon scroll that was urging me to eat it at the counter. The business is in a semi industrial site on the edge of the shopping precinct and is well patronised by the locals. The coffee was great and the food look very tempting ... even after my – “Yes” – second scroll.

Tony Macri and his team have been sourcing

21/7/13 6:54:02 PM

N

O

R T

H

E

N R N

B E

A C

H

E

S

AMC

ROASTERY SUPPLY Proudly Supplying Australian & New Zealand Coffee Industries For Over 50 Years

Diedrich Coffee Roasters great coffee from the Tana Island region of Vanuatu, and it has been a hit amongst local roasters with its fruity flavour profiles.

The next café we heard about was Zubi at Newport. Zubi’s passionate young café team has been smashing out great coffees to the locals for a number of years now and has people spilling out the doors every morning. The food is best experienced in the cool garden setting at the rear of the café. Inside, the decor is rustic in design, giving the space a warm, cozy feeling. The café often has live music on offer and can make for a slow and easy weekend destination.

Saving one of the best to last was Flamingos and Dingos, a new espresso bar in Robertson Road, Newport. It was great to have a

surprise catch up with Rea, a great friend whom we helped early in her barista career from our neck of the woods, Port Macquarie.

Rea and her team run a series of grinders and have a good choice of high-grade origins in the hoppers. The café attracts a young surfy crowd and has a fun, open plan feel. The single origin she served us was a highlight.

Because of a quick weekend trip, I have missed plenty of other great cafés, restaurant and bars on Sydney’s Northern Beaches, so you can take the option of exploring and find your own favourites. It’s nice to be able to drive 30 minutes out of a city and find a chill zone giving you that coastal vacation feel. I definitely look forward to my next weekend on the coast.

Actionpac Packaging Scales Ditting Coffee Grinders Mahlkoenig Coffee Grinders Fetco Coffee Brewers Cona Coffee Siphons Brew-Rite Filter Papers

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21/7/13 6:54:45 PM

28. BY ANDREW HETZEL

P O S TC A R D

t the first mention of the word ‘Hawaii,’ you already have a vision of the place: crystal blue ocean, palm trees, white sandy beaches and tanned Polynesian girls dancing the hula while you sip on coconut drinks decorated with tiny umbrellas. This is the image of Hawaii that centuries of mariners’ lore and decades of modern coordinated tourist marketing campaigns have impressed in the minds of prospective visitors from around the globe.

Hawaii is a place rich in cultural diversity and striking natural beauty. It’s a place where the Earth is new and growing every day, thanks to the steady eruption of the Kilauea volcano that began in 1983. Its seas are teeming with fish and land so fertile that it grows abundant produce like a modern day Garden of Eden. The Big Island of Hawaii alone is a host to eight distinct climate zones (from humid tropical to tundra) and contains one of the wettest cities in the United States (Hilo: 3,220 mm of rainfall, averaging 272 days annually) and one of its driest (Kailua-

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Kona: 467 mm)1. The stark contrasts, however, do not end there.

It’s also home to one of the worst performing public education systems in the country2 and consistently among the bottom few states in which to operate a business3.

Low-paying service jobs are plentiful, but there are few prospects for advancement beyond waiting tables or cleaning hotel rooms, so resident workers often choose to move beyond Hawaii’s shores to pursue career opportunities. Being heavily dependent on tourism and part-time residents or retirees who will pay a premium for their own private subtropical getaway in the Central Pacific, it is a place with a perceptible undercurrent of inequity between the ‘haves’ and ‘have nots’.

The reality of life and sometimes even a holiday in America’s island-chain 50th state is somewhat different than a picture postcard of paradise. Yet despite its challenges, Hawaii residents are the undisputed happiest4 and healthiest5 Americans year-after-year. That’s because locals know that the best Hawaii

has to offer is not found on tourist brochures or within the trappings of gated golfing communities but rather, in plain sight for those who know where to look.

There is nothing that symbolises the complex relationship of ‘good’ versus ‘bad’ and of ‘tourist propaganda’ versus ‘reality’ in Hawaii more authentically than its own coffee.

Kona coffee has a favourable, almost legendary status among consumers from the U.S. Mainland and Japan, less so with specialty coffee trade, but nevertheless consistently commands among the highest prices of any of the world’s coffee growing origins. Although Hawaii’s most famous coffee hails from the Kona District surrounding Kailua-Kona town on the Island of Hawaii (note that the Big Island shares its name with the state, which is sometimes confusing), it is not the first place where coffee was grown in Hawaii, nor the only where coffee grows today. In fact, coffee is grown in 11 regions of the state’s five largest islands6: Hawaii, Maui, Oahu, Kauai and Molokai.

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29.

With the notable exception of the 1,250 ha mechanised Kauai COFFEE COMPANY ESTATE ,

which makes up nearly the entirety of that island’s production and about half of all production in the state, the majority of the farmers on Hawaii’s 800 coffee farms have less than 2 ha of land, which is usually picked by hand.

The first planting of coffee in Hawaii is thought to have been in 1825 on Oahu7, home to Hawaii’s largest city Honolulu and famed Waikiki Beach, in the Manoa Valley with plants acquired from Brazil by that island’s tribal governor. Seedlings or cuttings of the original plants, presumably ‘Bourbon’ variety, were carried to the Big Island by missionary Samuel Ruggles in 1828 to the Hamakua District of Hawaii on its northeastern shore. The Guatemalan ‘Typica’ variety arrived 18928 (renamed ‘Kona Typica’ a century later to avoid consumer confusion) and became a popular favourite on the Big Island, soon after finding its way to Kona, where it has remained in production continuously ever since.

Kona is still the undisputed origin brand leader of Hawaii for consumer recognition, perpetuated by historical quality and perhaps aided the psychological impact of enjoying coffee on the balcony of a Hawaiian hotel at sunrise. In recent years, specific estates in Kona, on Maui and the tiny Kau District (south of Kona on the Big Island) have been building a reputation with commercial specialty buyers, as well, for their extraordinary achievement in flavour and quality that measures up to Hawaii’s extreme cost of production.

With the notable exception of the 1,250 ha mechanised Kauai Coffee Company estate, which makes up nearly the entirety of that island’s production and about half of all production in the state, the majority of the

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farmers on Hawaii’s 800 coffee farms have less than 2 ha of land, which is usually picked by hand. Two thirds of those farms are located on the Big Island.

Variations in microclimate, soil, geography, varietal, cultivation, harvesting and processing practices in each of Hawaii’s growing regions contribute to a wide array of flavours, from the tiny annual harvest of only about 76,000 45.45 kg (100 lb) bags produced by the entire state on 3,237 ha (8,000 acres) of planted land10. For purpose of illustrating the size of Hawaii’s total coffee production, this is approximately the same area of two large farms in Brazil – a producing country with over 220,000 coffee farms. Hawaii is a very small origin.

In the attempt to maximise earnings while operating on small plots of land in the U.S.’s most expensive state11, many of those farms have become vertically integrated and sell roasted coffee only to retail consumers – mostly tourists. Sadly, despite the good intentions and extreme devotion of these farmers, more time and thought is sometimes devoted to the design of package labels than to the development and execution of roast profiles, leading to inconsistent cup character from farm-to-farm and day-by-day. Like visiting any coffee growing origin, it’s not always easy to find a good cup of coffee on your trip to Hawaii.

21/7/13 6:57:56 PM

30. HAWAII POSTCARD

P O S TC A R D

Hawaii green coffee grading standards contribute to Hawaii’s challenge of remaining competitive in a global specialty coffee marketplace with the lowest grade, “Prime” allowing for “fifteen per cent defective beans, by weight, included therein not more than five per cent, by weight, sour, stinker, black, or moldy beans that equal full imperfections.12” As a result, some coffee proudly labelled and sold as “100% Kona Coffee” may contain as much as 5% badly defective coffee – well below the Specialty Coffee Association of America threshold of zero (0) primary defects for what can be called “specialty”.

Grading standards are far beyond the technical understanding of a typical visiting coffee consumer; however, anyone paying upwards of $20 per 250 g of coffee at a souvenir shop for 5% badly defective coffee would likely leave with a figurative and literal bad taste in his or her mouth. In practice, that same coffee appears today on store shelves directly beside a world-class example of 100% Kona, but there is no way for the consumer (or professional, for that matter) to tell them apart until they’ve been consumed.

Despite its challenges, there is a lot of value in the coffees of Hawaii, not only from their level of quality but also from the uniqueness of their origin. Sure, Hawaii produces coffees of

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distinction with delightfully complex, rare and delicate flavours, but let’s not forget the less direct benefits that we, as an industry, strive to achieve in other origins that are already alive and well in Hawaii.

Hawaii offers environmental responsibility and a standard of living for its farmers like very few others. There are few origins in the world where farm labourers can support a family in the developed country on a coffee picker’s salary: you can in Hawaii. Is it not a goal of specialty coffee to create farming conditions similar to Hawaii everywhere coffee is grown?

The reality of the Hawaiian coffee industry is that Hawaii is a boutique producer of coffees: some good, some bad, some exceptional. Like your holiday or your time living in Hawaii, it may not be the postcard you expect but if you know where to look, you might just find paradise.

Join Andrew Hetzel at the Golden Bean this year for his presentation “Hawaii Coffee: Liquid Aloha,” which will explore the coffees of Hawaii in depth and provide practical information about the best Hawaiian coffees and how to find them.

1

"NCDC: National Climatic Data Center NOAA's 1981-2010 Climate Normals." NCDC: National Climatic Data Center NOAA's 1981-2010 Climate Normals. NCDC.NOAA.gov, 2010. Web. 11 July 2013.

2 Morse, Robert. "How States Compare in the 2013 Best High Schools Rankings." US News. U.S.News & World Report, 22 Apr. 2013. Web. 10 July 2013.

3 "America's Top States for Business." CNBC.com. CNBC LLC, 2012. Web. 10 July 2013.

4 Gallup-Healthways. 2012 City, State and Congressional Well-being Reports 5 "America's Health Rankings." Rankings. American Public Health Association, 2013. Web. 10 July 2013.

6 Steiman, Shawn. The Hawai'i Coffee Book: A Gourmet's Guide from Kona to Kaua'i. Honolulu, HI: Watermark Pub., 2008. Print.

7 Steiman, Shawn. "Coffee History: When Did Coffee First Arrive to Hawai'i?" ROASTE.com. Coffee VIDA LLC, 9 Feb. 2010. Web. 10 July 2013.

8 "Which Variety to Plant." CTAHR.HAWAII.edu. University of Hawaii College of Tropical Agriculture and Human Resources, n.d. Web. 10 July 2013.

9 Davids, Kenneth. "COFFEE REVIEW." COFFEEREVIEW.com. N.p., n.d. Web. 10 July 2013.

10 United States. United States Department of Agriculture. Hawaii Field Office. Hawaii Farm Facts. Honolulu, HI: n.p., 2012. Print. September 2012.

11 Lambert, Lisa. "Life in US Most Expensive in Hawaii, New York, DC -report." Ed. Vicki Allen. Reuters. N.p., 12 June 2013. Web. 10 July 2013.

12 State of Hawaii. Department of Agriculture. Quality Assurance Division.

Hawaii Administrative Rules. Section 7 ed. Vol. Title 4. N.p.: n.p., 2001.

Print. Chapter 143.

26/7/13 1:59:13 PM

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22/7/13 6:51:31 PM

FOOD. IT’S OUR BUSINESS. Connect with your industry when Fine Food Australia returns to Sydney in September showcasing the latest products and equipment. Discover new business opportunities and learn about the latest trends and technology in foodservice and hospitality. With over 1000 national and international exhibitors, there is no better place to reinvigorate your food business.

For free entry, register online at finefoodaustralia.com.au before 29 August 2013 using priority code CULTURE

food it’s back in sydney.

$30 admission applies at the door for visitors that don’t pre-register online.

Strictly trade only. Entry is restricted to members of the retail, foodservice and hospitality industry. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. No prams permitted.

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9–12 SEPTEMBER 2013 Sydney Convention & Exhibition Centre finefoodaustralia.com.au 23/7/13 8:37:42 PM

WED 11TH & THURS 12TH SEPTEMBER 2013

COMPETITION

SCHEDULE

SPONSORED BY

FINE FOOD SHOW AUSTRALIA Sydney Exhibition Centre, Darling Harbour

Wednesday 11th September (2pm – 5pm) • Round #1 – 16 Baristas to compete (8 individual competitions)

Thursday 12th September (2pm – 5pm) • Round #2 Quarter Final – 8 Baristas to compete (4 competitions) • Round #3 Semi Final – 4 Baristas to compete (2 competitions) • Round #4 Grand Final – 2 Baristas to compete (1 competition) • Awards Presentation

For rules, entry form and format

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www.cafeculture.com/comps

23/7/13 8:37:48 PM

34. MACHINE REVIEW

ESPRESSO EQUIPMENT SUPPLIERS

Disavè is owned and operated by the Slade family. As a small family business, they take great care in the quality of equipment and service they provide to their customers. THE FAMILY HAVE BEEN INVOLVED WITH ESPRESSO MACHINES FOR MORE THAN 55 YEARS, WITH 3 GENERATIONS OF EXPERIENCE

For 15 years they have imported the Expobar Brand and have proven the quality and reliability of Expobar, with the continued growth of the company locally and internationally.

IN THE INDUSTRY.

F EAT U R E P R O D U C T

he Ruggero was developed to meet the demand for an affordable, but sexy looking machine. Disavè has taken it to the next level by offering unrestricted colours, and the customer can also customise the light sign to suit their needs.

The Ruggero comes in two models: the Traditional style with boiler and heat exchanger and the Multi Boiler version. The Multi Boiler employs independent 1.5 L boilers per group, heated via a 1200 W element. Temperature control of each group is via independent PID controllers that are adjustable from the display. The 17.5 L steam boiler (3 group) has the option of a 4.5 or 6 KW heating element upgrade. The Ruggero Multi Boiler is hand assembled in Melbourne and can be finished in any automotive colour available. The light display can incorporate custom graphics or slogan to suit your needs.

FEATURES:

MULTI BOILER 3 GROUP ESPRESSO MACHINE

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• Multi boiler technology. PID controller with digital display • Automatic pre infusion • Hand built in Melbourne; the body of the machine can be customised to suit individual customers’ café décor – paint colour etc • Customisable light display • 4 programmable doses per group, including programmable electronic tea • Automatic back flush of coffee groups • Semi auto – manual switch for coffee groups

• Available in high group for large takeaway cups OPTIONAL EXTRAS & UPGRADES:

• Leva taps • Element upgrade to 4,500 watts • Element upgrade to 6,000 watts • Pump pressure gauge • Custom painted panels • Custom signage • No heat steam arms • Heavy group handles • Specific flow rates as required

22/7/13 6:52:59 PM

35.

F EAT U R E P R O D U C T

HAVE THEIR

MULTI BOILER 3 GROUP ESPRESSO MACHINE

Official Machine Sponsor

SAY

For the past 4 years, the Ruggero 3 Group Multi Boiler has been the workhorse behind the espresso coffees judged at the Golden Bean Roaster Competition. During this event, some of Australia’s best baristas have had the opportunity of working on these machines to pump out hundreds of coffees for the discerning judges.

AESTHETICS

The Ruggero has good presence, with its classic retro style and nice detailing. Optional colour choice by design is a great feature that can be tailored to suit your café.

ERGONOMICS

The group handles give the right feeling in your hand, and it’s easy to find the right work flow while operating the machine – things that are very important for a barista. There’s good practical workspace with room to move. Plenty of cup storage on top of the machine, and there is excellent cup height under the group head. The deck stays clean – no pooling. Steam taps feel good in the hand, nice and easy, smooth flow. Longer steam wands are great. The tea water is via electric operation – volumetric – adjusted easily.

EXTRACTION

Excellent temperature stability and a nice, even flow.

Individual temperature adjustment of the individual boilers via the PID control was brilliant. Changing group temperatures for each individual blend is a real plus. The option of semi auto switches for the groups is great for that human interaction.

MILK TEXTURING

Excellent pressure from either side using the two different steam tips – nice dry steam for smooth textured, silky milk. Good angle and length of steam wand.

GENERAL COMMENTS

Good looking machine, practical and reliable in a commercial environment. Ease of access to machine for serviceability.

BEST FEATURES SPECIFICATIONS:

• 1.5 L Boiler for each coffee group • 1200 W heating element for coffee boilers • PID temperature control with digital display for coffee boilers • Functionality: Volumetric/Semi Automatic Control • Power: Single Phase (2 or 3 Phase on Request) • Maximum Installed Power: 20 amps • Boiler Size: 17.5 L • Boiler Composition: 99.9% Pure Copper • Automatic Boiler Filling: Yes • Heat Exchanger Size: 3 x 450 ml (for preheating coffee boilers)

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• Heating Element Power: 4000 + 1200 + 1200 + 1200 watts • Hot Water Outlets: 1 • Steam Outlets: 2 • Steam Pressure Gauge: No (digital Temp in deg C) • Inbuilt Pump Type: Rotary • Pump Capacity: 200 L/hour • Standards Compliance: CE • Product Dimensions (mm) : (1010) W x (600) D x (530) H • Product (Net) Weight: 100 kg

Design and simplicity of use. Easy adjustment of coffee boiler temperature.

PRICE GUIDE RETAIL PRICE: Ruggero 2 Group $6,435.00 Ruggero 2 Group Multi Boiler $7,837.00 Ruggero 3 Group $7,590.00 Ruggero 3 Group Multi Boiler $9,405.00 Disavè Australia P: (03) 9702 7733 E: sales@disave.com.au W: www.disave.com.au

21/7/13 7:18:23 PM

36.

Browse the judges’ notes on 6 great coffees. Café Culture’s panel of judges have critiqued these coffees to bring you some unique examples of FINE AUSTRALIAN COFFEE ROASTING. All coffees were evaluated first as espresso and then as milk-based.

COFFEE

THE WOOD ROASTER

KAZBAH

Night Train Blend

Plantation Blend

As an espresso, the coffee has hints of honey and

As an espresso, this coffee works well. It has an earthy,

blueberry with a high level of acidity. Great body

smoky start, lovely, smooth body with a citrus finish.

and the roasting is done to perfection extracting

With milk the coffee has just enough acidity to stay lively

sugars and more complex notes but respecting the

in the cup. A smooth and creamy mouthfeel and a long

balance overall. Fantastic espresso. Cutting through

aftertaste. Overall, a well balanced coffee that will please

the milk, this coffee is exceptionally sweet with a

most espresso and milk based drinkers.

walnut flavour that holds through the whole cup.

www.thewoodroaster.com

www.kazbahcoffeeroasters.com

1645 Espresso Blend

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GABRIEL COFFEE Monte Carlo Blend

Notes of macadamia, honey and caramel-choc that

This coffee makes a gutsy traditional espresso with

a ripe cherry flavour and smoky aftertaste that holds in

mellow acidity, a hint of blackcurrant and burnt caramel

the mouth. A very pleasant coffee. Good body and the

notes to finish. Excellent! Combined with milk the coffee

right level of sweetness provides a well balanced cup

has a lovely texture, a velvety smoothness that opens up

that works really well with the natural sugars from the

to notes of nutty almond with caramel toffee overtones.

milk. Great aftertaste.

www.gabrielcoffee.com.au

www.1645coffee.com.au

COTTLE COFFEE Espresso Supreme Blend

AERO COFFEE DC3 Blend

On first impact as an espresso the coffee has a big

As an espresso, with its combination of acidity,

body with a dark chocolate flavour. With low acidity,

sweetness and woody, wild fruits, this is a complex

this coffee makes a great traditional espresso. When

cup that stands out. Combined with milk it is a great

combined with milk this coffee excels with a caramel,

example of a fantastic milk based coffee. Just the right

buttery flavour filling the mouth with a persistent and

sweetness with hazelnut notes. Roasted to perfection

enjoyable aftertaste.

with incredible balance. Ticks all the boxes.

www.cottlecoffee.com.au

www.aerocoffeeco.com.au

lingers, the espresso shows a high level of acidity with

TONY MACRI

DUMINDU ARIYASINGHE

TERCIO BORBA

RICHARD THO

Coffee Brothers

Condesa

3Brothers Australia Pty Ltd

Accredited Sensory Judge

22/7/13 7:59:51 PM

BY ANTONY DE FINA

It has been a hectic and successful twelve months for Ancap cups since their launch at THE MELBOURNE INTERNATIONAL COFFEE EXPO last year. In a

short time, Ancap have established themselves as the cup of choice for many of the country’s top roasters and baristas.

ANCAP Cups or over 50 years Ancap has been one of the leading Italian manufacturers of Italian high grade porcelain products. Ancap cups are not only 100% designed and made in Italy, they also rely on feedback from baristas in the design and shape of each cup. Even the inside design of the cup is based around maintaining the crema and body of the coffee.

We are a member of The Australasian Specialty Coffee Association AASCA, Specialty Coffee Associaton of Europe (SCAE) and Specialty Coffee Association of America (SCAA).

Ancap has also invested heavily in supporting both the international and local coffee industry through initiatives with local bodies and coffee events. In Australia, Ancap sponsor the Australian Latte Art Championship, Australian Chain Barista Championship, the World Latte Art Championship and most recently an exciting opportunity as ceramic cup sponsor at the Natvia Golden Bean Coffee Roaster Competition, which will be held in sunny Port Macquarie in October. There are very few other cup suppliers that can boast such a list of support.

Locally Ancap cups are used by many of the

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country’s top roasters and baristas. In fact, our own Paul Bassett used Ancap cups to win the World Barista Championship in 2003 and more recently, Matt Perger at the 2013 World Barista Championship in Melbourne.

With our own design and manufacturing plant, Ancap can work with roasters to produce custom branded cups, with logos kiln fired at over 1200 °C. Firing at such a high temperature creates what is known as an “in glazing” effect, where the logos become part of the cup. The logos will last the life time of the cup without fading.

PRODUCT GUARANTEE Ancap products are developed by professionals with a guarantee which only a product of high quality can give: • Feldspar hard porcelain, manufactured with raw materials of high quality, that do not contain lead or cadmium, respond to the most restrictive regulations regarding hygiene and health in contact with food.

• High fired glaze with high scratch and cut resistance.

• Shapes and sizes that are designed for functionality and practicality.

• The Ancap back-stamp on each piece is the

guarantee for traceability of the manufacturer and origin of the product, in compliance with the requirements of the regulation - rule CE 1935/2004 (European Community).

• Ancap’s porcelain is porosity “zero”, thus warranting perfect hygiene in a professional use. The dense and smooth glaze surface does not offer openings to leftovers or bacteria.

• It is suitable for use in microwave and traditional ovens, with high resistance to the freezer to oven thermal shock.

• The decorations are fired at high temperature, and dishwasher-proof.

• Personalisation on dishes, logos or brands offer a great variety of possibilities to obtain a touch of “custom branding”.

• Ancap assures the possibility of constant reordering and replacements at any time, both for plain white goods as well as for customized or personalized items.

With Ancap cups, the quality and origin are what set them apart from other manufacturers ... quality that will continue to show through with years of use.

For more information phone (03) 9530 8992 or visit www.casaespresso.com.au www.ancapcups.com

23/7/13 7:56:32 PM

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22/7/13 8:28:41 PM

The Di Bella Coffee Difference We supply more than a bag of beans.

We have: A knowledgeable and professional team that know coffee from crop to cup.

We provide: Strong, ongoing business support and coffee education throughout the life of your business.

We secure: The highest quality green beans through our sustainable, direct trade farmer relationships.

We guarantee: A range of coffee blends with unique and complex profiles that are consistent year after year.

Did you know that up to

98%

of your espresso shot is

water?

WITH BRITA you will:

improve avour, taste, crema, aroma & milk texturing reduce calcium magnesium, lead, copper, zinc, chlorine & heavy metals

From Crop to Cup...We Know Coffee.

1800 332 163

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|

www.dibellacoffee.com

professional@brita.com.au Call 1300 557 762

22/7/13 8:28:53 PM

40. INTERVIEW

R O A S T E R

P R O F I L E

WHERE

ARTISAN

CRAFTSMAN MEETS

S

3

CRAFTY

In 1991, this small boutique roastery opened the front doors of a Sydney terrace to expose a 4 kg air roaster and a three group espresso machine. JoAnne and Dan Fitzsimmons quickly developed a Sydney University following that saw the footpath frequently blocked with coffee drinkers sitting on upturned milk crates. 22 years later, they have roasteries in Sydney and Brisbane.

CAFÉ CULTURE TAKES A CLOSER LOOK AT THE FOREMOST PROPONENT OF AIR COFFEE ROASTING IN AUSTRALIA.

hat was the catalyst for The Coffee Roaster 22 years ago?

My interest was piqued back in the late ‘70s during my Seattle computer job, when I coded a small inventory profitability system for the original owners of Starbucks Coffee Tea & Spices. Back then, many of the products on their shelves gathered dust. Of course, coffee was found to generate the most profit.

Fifteen years later, living in Australia, frustrated by our inability to consistently obtain good coffee, JoAnne and I decided to take a year off to travel the world researching the coffee industry. Backpacking around Europe and the U.S., we soaked up the coffee culture, learning about coffee roasting techniques.

You chose air roasting; how did that happen?

Nine months into our quest, we met Mike Sivetz, the inventor of fluidised air bed coffee roasting.

Mike was a world renowned coffee expert, having written several coffee text books and one of the very few to be presented the SCAA Lifetime Achievement Award. Sadly, Mike died last year at the age of 90.

When Mike spoke, we, as did most people,

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DAN FITZSIMMONS WITH THE AGTRON ROAST COLOUR ANALYZER

listened. We were easily convinced that air roasting was elegantly simple, easily measured and provided bulletproof batch to batch consistency.

In 1991 we started with a manually operated 4 kg Sivetz roaster. The roastery moved in 1995 and upgraded to a programmable logic controlled 15 kg Sivetz model. It was much easier, but still required the occasional switch to be thrown or dial to be turned.

How do your roasteries in Sydney and Brisbane differ from those early years?

Our Chinook® production air flow roasters are profile recipe controlled and fully automated. This allows all of our roasting operators to easily and consistently produce customer specific blends.

Each roastery has a Piccolo Chinook sample roaster which roasts batch sizes from 500 g to 2 kg.

This appliance is used for providing our customers with unique single origins and creating new blends.

Finally, our Agtron roast colour analysers provide the information required to explore differing roast profiles. This instrument is like x-ray vision for blend development and quality control.

The Chinook Air Flow Roaster is your take on the Sivetz roaster. How did that evolve?

Well, Mike’s equipment was too manual for my

liking. So we set about designing our version to be fully automated and computer controlled. During the 12 year development process, we have built 10 roasters that continue to roast coffee from the Bay of Plenty in New Zealand to Adelaide.

You mention the Chinook is fully automated with recipe profile control. How do you deal with changing coffee variables like moisture content?

Flavour development during the roasting process is directly proportional to the temperature path of the coffee. Our air flow roasting method is able to accurately measure the bean temperature ten times per second during the roasting process.

While changes in green coffee moisture will present minor changes to the roasting elapse time, it will not affect the temperature path. Hence, our control produces accurate flavour development.

What is your view on the pre-blend/post blend debate?

We roast and sell many single origin coffees.

However, the bulk of our coffee is blended prior to roasting. Our processes are driven by the need to consistently arrive at a specific flavour destination.

We agree post blending will work; however, we choose pre-blending for convenience and efficiency.

21/7/13 7:26:10 PM

DUNCAN STARK, QLD MANAGER & ROASTER AND LIZ WHELAN, COFFEE ROASTER

THE PACKING ROOM

The Coffee Roaster has had a respectable showing in the last four Golden Bean competitions, with three silver and ten bronze medals. What is your approach to choosing and preparing your entries?

There are thirteen people at The Coffee Roaster, eight of whom roast, taste and blend coffee. All of us develop potential entries individually and/or in collaboration. Then we choose and enter the coffees.

At this year’s Australian International Coffee Awards we entered newly created blends and single origins. Happily, we were awarded GOLD for Champion Milk Based Coffee plus 2 Silver and 6 Bronze.

What noteworthy changes have you seen in two decades of coffee business?

Firstly, the average quality of green coffee is continually improving. Fairtrade and Rainforest Alliance organic coffee have improved in both varieties available and quality. Programs like Cup of Excellence provide attractive and novel coffees for the espresso bar to use in conjunction with their main coffee blend.

Secondly, decades ago there was only one multiboiler espresso machine. Today, modern design, new technology and price performance are exemplified by many manufacturers producing high performing dependable multi-boiler espresso machines. Some of which are very cost effective.

Finally, many of our new customers are requesting custom blends which can include attributes like Organic, Fairtrade, Rainforest Alliance, unique

40-41.indd 41

origins, etc. Additionally, they benefit from our ability to accurately tweak their blend and profile to achieve the best results on their espresso machines.

Is it possible that increasing the coffees you source, number of blends you produce and the variety of roasting profiles you use can result in too much complication and affect quality control?

Absolutely. Quality control is a paramount nontrivial issue. However, we are lucky that all the equipment we use to convert the green coffee bean to a roasted product is calibrated using directly proportional metrics. The coffee temperature varies in a directly proportional way with the flavour development.

After roasting, we use an Agtron E20CP infrared roast analyser to determine the roasted degree of each batch. We determine the degree of external and internal roast by measuring the infrared reflectance of the beans and the ground sample, respectively.

We use all the above metrics during the development of a blend and the production of the blend. If we find significant divergence, we identify the cause and resolve it ASAP. In this way, we can achieve consistent reproducibility in all blend and roast variations. This closed loop quality control system assures the wholesale or retail customer’s consistent satisfaction.

How do you build your brand?

Taken as a whole, our online sales represent our single biggest customer. We find once we receive an order from a new geographic area, three or four new customers appear online in the same area. This referral growth is consistent and represents new customers who are very resilient.

Most of our wholesale coffee is sold under the end user’s name. We purchase very few footpath barriers, umbrellas, etc. Sometimes our customers request us

to cobrand to leverage our name, coffee awards, etc.

So we don’t have a brand in the same way that branded providers do. Initially, that meant slower growth. Now we are finding that second or third time business operators are seeking us out as a result of our online presence or word of mouth.

They frequently want to improve coffee consistency over that provided by their name brand. Or, they recognise their retail consumers are becoming more sophisticated and they want to escape being perceived as just an outlet for a name brand.

How important are your roastery espresso bars?

They are very important, especially as we host tour groups at each facility with the Sydney roastery welcoming up to four groups per week. The espresso bar is the final gathering point while they watch the roasting finish and have a coffee.

Because the Chinook Roaster does not have the same temperature management requirements as a drum roaster, we can be flexible with the tour start time. Roasting can begin when the tour shows up with two or three taps of the touchscreen.

While having a coffee, the attendees watch the green beans changing colour behind the roaster window. Fifteen minutes later, they see the roasted coffee cascade into the cooling tray. At the end of the tour, having watched the temperature graph evolve and the coffee turn brown, they get it, coffee roasting is easy.

Any last words?

Visit us in Sydney or Brisbane. Have an award winning beverage while we show you how to roast coffee; you can even operate the controls. Then go home and update your CV… “Coffee Roaster Operator”.

21/7/13 7:26:14 PM

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21/7/13 7:32:12 PM

ROASTERS COMPETITION & CONFERENCE P O R T M AC Q U A R I E

SPONSORED BY

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21/7/13 7:31:49 PM

Thee

THE BEAUTIFUL COASTAL TOWN OF PORT MACQUARIE WILL THIS YEAR HOST THE 8TH ANNUAL GOLDEN BEAN COFFEE ROASTING COMPETITION & CONFERENCE.

The program TUESDAY 8TH TH

WEDNESDAY 9

THURSDAY 10TH

FRIDAY 11TH

SATURDAY 12TH

SUNDAY 13TH

Competition categories

Arrive Welcome drinks Registration Opening Speech Judging Calibration Coffee Judging Session Seminars Green Bean Zone Chux evening at Rydges Seminars Judging Calibration for new arrivals Coffee Judging Green Bean Zone Coffee Roasters Australia evening at Black Duck Brewery Seminars Judging Calibration for new arrivals Coffee Judging Finals Evening at leisure Andrew Hetzel’s Sensory and Cupping Course (optional extra) Green Bean Buying Show Afternoon at Leisure Natvia Golden Bean Awards Dinner at a secret location Depart for home

CATEGORY 1

Espresso (Short Black)

CATEGORY 2

Milk Based (Latte)

CATEGORY 3

Australian Grown (Milk Based)

CATEGORY 4

Filter Coffee (Chemex)

CATEGORY 5

Organic (Espresso)

CATEGORY 6

Single Origin (Espresso)

CATEGORY 7

Decaffeinated (Latte)

CATEGORY 8

Chain Store / Coffee Franchise (Milk Based)

CATEGORY 9

Chain Store / Coffee Franchise (Espresso)

CATEGORY 10 Home Roaster (Espresso) CATEGORY 11

Home Roaster (Milk Based)

CATEOGRY 12 Syphon (Steampunk)

accommodation Rydges Port Macquarie offers 105 contemporary and spacious rooms overlooking the water or CBD, complemented by 18 fully self-contained two and three bedroom apartments with private balconies.

For access to special Natvia Golden Bean rates, please quote “Golden Bean” when making your reservations.

See accommodation page for Natvia Golden Bean rates. www.rydges.com/accommodation/regional-nsw/port-macquarie

for more information

cafeculture.com/golden-bean

E N T R Y F O R M S I R E G I S T R AT I O N F O R M S I A C C O M M O D AT I O N I N F O R M AT I O N P R O U D LY S P O N S O R E D B Y

the innovative

difference!

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23/7/13 7:05:41 PM

Thee

Speaker sessions JUDGING CALIBRATION

INSURANCE DESIGNED FOR THE COFFEE INDUSTRY

Justin Metcalf - World Barista Judge Justin Metcalf will lead you in a review of sensorial training, cupping terminologies and technical standards. Scoresheets will be reviewed, along with the qualifiers of aroma, body, taste, flavour, acidity and mouth feel and how they relate to the scoring.

Ned Schepis - Manager and Owner, Just Coffee Insurance Just coffee explains specific insurance policies designed for espresso bars, cafés, mobile coffee vans, coffee carts and coffee roasters.

COFFEE TRAINING IN THE USA, WHAT WORKS AND WHAT’S NEW

WATER - THE MISSING LINK Tim Bonaguro - National Channel Manager, Brita Professional Good water is such an essential ingredient for a great cup of coffee or tea. In this session the Brita team will talk you through the effects of bad quality water and the importance of water filtration.

Matt Milletto - Vice President, Bellissimo Coffee Advisors. Portland, Oregon This session will include discussions on the US Specialty Coffee Industry, education, training standards and accreditations.

KONA COFFEE: LIQUID ALOHA Andrew Hetzel - Founder of CafeMakers Don’t be a tourist when it comes to Kona coffee! Andrew Hetzel is a coffee guy who has nothing to gain or lose from telling you the whole truth about coffees from his home island and state of Hawaii. He’ll separate reputation from reality and give you u the local knowledge that you need to know, what Hawaiian coffees are, what they aren’t and disclose little-known insider tips about how to find the best cup that paradise can offer.

BEER EVALUATION APPRAISING TASTE PROFILES Tim Knight - Craft Beer Ambassador Rob Freshwater - Senior Brewer, Lion Craft This session takes a closer look at the finer points of tasting beer, from why we taste from a glass, to what we are looking for and what makes a beer balanced. We also explore some interesting parallels with coffee tasting and evaluation.

EFFECTIVE CUSTOMER SURVEYS UNDERSTANDING THE NOW David Parnham - Managing Director, Café Pulse A pre event survey will be set up for all roasters to complete. David will then give a live demonstration by sharing the results of this survey at the Golden Bean. These outcomes utcomes will convey the simplicity behind effective surveys and how you can achieve real results and insight into your customers and your roasting business.

TRENDS AND OPPORTUNITIES IN THE CAPSULE MARKET Mark Beattie - Director, Coffee Roasters Australia This talk will focus on the developing single serve coffee capsule market. Areas covered will centre around the current trends and technology, as well as the opportunities rtu t niti ities ffor or local roasters both now and in the future.

WHY YOUR BRAND? Sam Tew - Director, Natvia It is easy in today’s market to create a great tasting product, its packaging stands out and you have some great communications to match ... but everyone else is doing exactly the same thing!

Samuel Tew, director of Natvia, will share with you the Natvia journey and his thoughts on how to use your brand and why to create a genuine connection with customers and therefore greater brand success.

DOWNLOAD THE REGISTRATION FORM AT www.cafeculture.com/golden-bean

P R O U D LY S P O N S O R E D B Y

the innovative

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23/7/13 8:05:07 PM

GREEN BEAN

Super saturday

The

SATURDAY 12 OCTOBER - 9AM TO 12PM A new addition to Golden Bean 2013 is the Green Bean Zone/Super Saturday. This initiative is designed to create a link between the green bean buyers and roaster. In many cases it is quite difficult to meet face to face due to the geographical challenges in Australia and roasters are only getting to choose from the coffees that are sent to them as samples. At the Natvia Golden Bean this year, we have incorporated this cupping session / buying show whereby roasters can cup a broad spectrum of origins and make purchasing decisions.

MY CROP TO CUP

3 BROTHERS

Specialising in: Coffee imported from all coffee regions around the world.

My Crop to Cup is a green bean purchasing company that sources its green beans directly from farmers throughout the world’s finest coffee growing regions. The company is dedicated to pursuing ethically responsible direct trade opportunities, working one-on-one with farmers to source the best quality beans and purchasing them directly at prices that reflect the high quality of their stock. My Crop to Cup understands that when the price of coffee reflects the great quality of stock, farmers can produce at a much more efficient rate and deliver a great return on their investment. moshe@mycroptocup.com.au

BENNETTS Specialising in: Coffee imported from coffee regions around the world.

For three generations, Bennetts has been Australia’s leading importer of specialty coffees and teas. Since 1918, we’ve partnered with businesses across Australia to help make them a success.

Coffee professionals have come to rely on our industry relationships across the globe and our superior knowledge of the processes that transform coffee cherries into green beans and then to the finest roasted product. For a hundred years, we’ve been the bridge between Australian coffee and tea businesses and the finest producers from across the world. When you become a Bennetts client, that knowledge and history becomes yours. Our knowledge of the industry and our commitment to helping our business partners prosper remains at the heart of everything we do. www.hab.com.au

Specialising in: Coffee imported from Brazil.

With fertile lands and rugged terrains, we have found the most exquisite high altitude coffee plantations where altitudes vary between 1000 and 1500 metres. Natural and natural pulped coffees with particular quality profiles and exclusive physical and sensorial features are some of the choices. 3Brothers selection of products include fully traceable coffees and special microlots that offer rare quality and limited availability, making them desirable to national and international buyers. www.3brotherscoffee.com.au

CROP DEL MONTE SPECIALTY COFFEE TRADERS Specialising in: Coffee imported from Colombia.

Crop Del Monte is based in Brisbane and was founded by Andres F. Rodriguez, an Agricultural Engineer who grew up in the Coffee Triangle of Colombia. Today with Crop Del Monte, Andres is forging close relationships between small coffee growers and specialty coffee roasters in Australia, by offering Estate coffees, micro lots and Special Reserve Supremo, which will come from the mountains of Colombia straight to their business. A generous premium goes to the farmers and co-ops, making sure they are the first ones in the supply chain who benefit from their extra effort. This is one of the advantages of having complete traceability through direct sourcing. Currently offering Tolima, Huila, Cauca, Quindio and Nariño. andres@cropdelmonte.com.au

COFFEE BROTHERS SOUTH AMERICAN BEAN Specialising in: Coffee imported from Colombia SAB – South American Bean is your Colombian connection for green coffee beans direct from the farmer. We are a family owned company based in Queensland and also have an office in Ibague, Colombia. SAB has strong relationships with excellent farms from quality growing regions such as Huila and Tolima. We offer micro lots to large volume supremo, all our beans have independent SCAA cupping scores, 100% traceability and travel in Grainpro lined jute bags. chistian.harvey@southamericanbean.com.au

Specialising in: Coffee imported f from the Pacific Islands.

Our coffee comes from these remote O islands full of mystic and ancient Kustom practises with wonderfully traditional villages. A direct relationship with the farmer is the most important part of our business; if they know what we want and we know what they want, we both win. Our business ethics reflect the trust we have in our farmers, and we wish to foster an ongoing relationship with everyone associated with these Pacific Island coffees. From “bean to cup”, the process is honest, rewarding and real. www.coffeebrothers.com.au

BC COFFEE MERCHANTS Specialising in: Coffee imported from Asia B BC Coffee Merchants specialise in supplying the highest quality Asian specialty green coffees to roasters worldwide, whilst creating new supply of Asian specialty coffees with select producers committed to quality.

Producing consistent and exceptional quality green coffee requires focus, which is why our focus is on one region only − Asia. With year-round presence both on the ground at origin with producers and in Australia with roasters, rigourous quality assurance, extensive experience in Asia and a commitment to being the experts, we are positioned to properly serve roasters individually and to move Asian specialty green coffee production forward. Contact us for samples and to discuss how we can help you. www.bccoffee.com.au

CARPENTER PRODUCTS Specialising in: Coffee imported from Papua New Guinea Carpenter Products distributes high quality green coffee from Papua New Guinea to Australian and New Zealand based roasters. We currently supply Kindeng, Sigri and Bunum Wo coffee, produced by Carpenters Estates.

Carpenter Estates and Carpenter Products are both divisions of the WR Carpenters Group.

All plantings originated from the Jamaican Blue Mountain region and are grown organically. Our coffee concentrates on the Typica variety, which produces a finer coffee than other Arabicas in Papua New Guinea. From handpicked coffee cherries through to the final hand sort before packing, all growing and processing practices follow a system to provide the highest standards and quality at every stage. w.www.carpenterproducts.com.au

www.cafeculture.com/golden-bean

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FILTER

What’s brewing @ The GOLDEN BEAN FILTER CATEGORY NOW USING THE CHEMEX BREWER

BY PAT CONNOLLY – VENEZIANO COFFEE Filter brewing is a great way to enjoy making tasty coffee without needing a massive investment in equipment. Most manual brewing devices will set you back between $30 and $80, add in a good hand grinder for another $50 or so, a set of accurate scales, and you have a way of brewing fresh flavoursome coffee whenever you like.

1.

7.

3.

5.

A FEW THINGS TO START Getting a great cup out of your filter brewing requires some parameters.

As a starting point you want brew water between 90-95 degrees, grinds to water ratio between 5.8 to 7 grams per 100 ml of water. You will have to experiment a little with your grind size so that you get a correct extraction. Your brew (steep) time and grind size will combine to give you your extraction. Too long a brew time (too fine) and you will over extract your coffee – bitter, drying, harsh, unpleasant. Too short a brew time (too coarse) and you will under extract your coffee – thin, watery, sour, lacking complexity.

2.

INITIAL POUR PLACE AND RINSE THE FILTER Place the folded chemex filter inside the cone with the multiple folds toward the spout. Run hot water through the filter to rinse out any residual paper flavour and preheat the brewer. Allow the water to drain out completely before pouring it out of the brewer using the pouring channel. Do your best to keep the filter sealed against the walls of the brewer.

You should bring the water just to a boil (electric kettles are great at this).

First, pour just enough into the cone so that it saturates the grounds and very little is dripping into the brewer.

The key is to saturate all the grounds evenly by moving the stream around as you pour. Stirring the grounds can also assist this.

6.

Once you can see about 2.5 cm of dry coffee, it is time to pour more water. Pour first around the rim to re-submerge the dry grounds, then continue at an even rate in a spiral and/or back-and-forth pattern. Raise the water level up to the rim of the brewer. The colour of the surface should still be even, with as few dark or blond spots as possible.

Continue the process of topping up the brewing water until you reach your grind to water ratio. Give a gentle stir as it is drawing down to assist with an even extraction through the grinds.

GRIND COFFEE

It is important that the coffee be ground mediumcourse with a quality burr (rather than blade) grinder.

By grinding the coffee this way, you are allowing for a more even extraction, resulting in a fuller bodied and more nuanced cup. Blade grinders chop the coffee rather than grinding it, resulting in uneven and unpredictable particle size. This results in uneven extraction, leading to coffee with increased bitterness, which is less true to the flavour profile of the coffee. In addition, the lack of uniformity in particle size results in inconsistent results from cup to cup.

SECOND BREWING POUR

8.

TIME THE BREW FIRST BREWING POUR

4.

ADD COFFEE Start at 42 grams of fresh ground coffee and brew with 600 ml of water.

After about 30 seconds, it is time to pour more water. Pour at an even rate in a spiral and/or back-andforth pattern in order to break down the bloom and saturate all grounds evenly. Raise the water level up to about 1 cm below the rim of the brewer. The colour of the surface should be even, with as few dark or blond spots as possible.

Time the total time it takes for the water to pour through the grinds, as this will give you feedback on the grind size. Too slow or too fast, and you should adjust your grind size.

Happy brewing!

FOR CHEMEX SALES CONTACT: Pat Connolly – Veneziano Coffee P: 13 COFFEE W: www.venezianocoffee.com.au

P R O U D LY S P O N S O R E D B Y

the innovative

difference!

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26/7/13 2:23:45 PM

SYPHON

What’s brewing @ The GOLDEN BEAN SYPHON CATEGORY NOW USING THE STEAMPUNK BREWING SYSTEM

BY CRAIG SIMON - THINK TANK COFFEE

ALPHA DOMINCHE HAVE DEVISED A WHOLE NEW WAY OF BREWING COFFEE (AND TEA FOR THAT MATTER), USING NEW TECHNOLOGIES APPLIED TO THE TRADITIONAL FILTER METHOD TO ACHIEVE SOME FANTASTIC RESULTS IN FLAVOUR. THINK TANK COFFEE IS PROUD TO BE THE AUSTRALIAN DISTRIBUTOR FOR THIS BREWING SYSTEM, KNOWN AS THE STEAMPUNK.

3.

1.

FILTER BREWING Filter brewing methods allow the coffee to show off the subtleties and complexities that are hiding in the coffee waiting for the barista to perfectly brew and extract all that flavour.

This requires the barista to perfect all the parameters that coffee requires to extract perfectly. When you add the challenge of time restriction most baristas find themselves under in a café, the resulting cup often ends up not delivering as planned.

Accurately controlling all of the variables is the primary challenge for the barista making a filter coffee.

Quite often coffees used for filter are the ultra-special, expensive origins that cafés will charge a premium for. They are the showcase coffees, so it’s imperative that you deliver an outstanding cup. This is where the Steampunk shines.

PREHEAT THE WATER THE GRIND Grind coffee to desired coarseness. This will vary depending on the coffee bean and your preference. We recommend starting with a “one” medium grind equivalent to what you would use for a pour-over.

2.

The Steampunk was born of a desire to be able to offer high levels of flavour profiling, control, repeatability and speed to filter coffee.

Designed by Khristian Bombeck of Alpha Dominche, Utah, the Steampunk delivers on that requirement.

It essentially functions like a syphon that has been automated but it offers so much more, with accurate, repeatable, user variable brew profiling and with four filtration options from paper filter through to coarse metal filter, it gives the barista a choice of cup profile not previously available from a single brewing device, not to mention speed and ease of use.

Make sure the lid on the top of the crucible is closed and locked with the sliding tab then select the appropriate crucible and recipe on the touch screen to start the heating process.

4.

CHOOSE YOUR FILTER Clear, Mid, Press, Paper

An optional paper filter has been designed to fit perfectly onto the existing metal filter. To apply the paper filter, follow these easy steps: Step 1 - Rest the piston upright with the round filter disc at the base. Take the paper filter with the slit down its center and slide it on top of the filter disc so it sits neatly around the piston rod.

Step 2 - Slide the metal clip into the notched section of the piston rod to secure the paper filter.

SELECT THE CRUCIBLE Select a crucible and a recipe for the brew.

Step 3 - With the metal clip holding the paper filter in place, lower the piston into the crucible so the filter disc rests on the mid-range.

P R O U D LY S P O N S O R E D B Y

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5.

7.

ADD COFFEE Pour the coffee grounds into the crucible and onto the filter disc.

Close the crucible lid and secure the lid into place.

BREW EXTRACTION

6.

Once the last agitation cycle is complete, the crucible will automatically open its flow valve and create a vacuum in the lower chamber. When the brew timer ends, the pressure from the collapsing vacuum will pull the brew through the filter and down into the lower chamber. Simply pull the tap to pour the coffee.

8.

START THE BREW CYCLE Press “brew” on the touch screen to start the brew cycle. A countdown and a real time brew temperature monitor will appear on the touch screen when the cycle begins. The pre-infusion should completely wet all the coffee grounds with the initial agitation cycle.

Within each brew cycle is a set of three separate agitation cycles. The first agitation acts as the pre-infusion of the coffee grounds, the second and third agitation cycles work as a stirring mechanism. Each agitation cycle can be manually edited to create a preferred brew recipe.

CLEAN UP AND RINSE CYCLE Remove the piston and discard the remaining coffee grounds.

Place the filter onto the black rinse valve. Press the piston down while spinning the lid to thoroughly clean the filter of any residual grounds.

Clean the piston thoroughly before reusing and be sure to wipe away any loose grounds from the top of the crucible.

Press “rinse” to begin the crucible’s rinse cycle. When the rinse cycle is complete drain the rinse water.

FOR STEAMPUNK SALES CONTACT CRAIG SIMON – THINK TANK COFFEE P: 0403 539 923 W: WWW.THINKTANKCOFFEE.COM.AU

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Ph: (03) 9530 8992 Email: info@casaespresso.com.au www.ancapcups.com

22/7/13 7:43:47 PM

The

Andrew hetzel SENSORY & CUPPING LAB SATURDAY 12 OCTOBER 9AM TO 3PM GOLDEN BEAN, PORT MACQUARIE Bookings Essential - Contact CafĂŠ Culture P: (02) 6583 7163 E: info@cafeculture.com $275.00pp

COURSE DESCRIPTION:

ABOUT ANDREW HETZEL:

In this workshop designed for all experience levels, participants will be guided through a series of flavour and scent exercises that will both evaluate and help to build key skills and vocabulary used in coee tasting and quality evaluation.

Andrew Hetzel is the founder of CafeMakers, a coee quality consulting firm based in Hawaii. Since 2001, he has worked on behalf of coee producers and roasters in more than 35 countries to improve coee quality, including in emerging markets of Asia, Eastern Europe and the Middle East.

Participants will then have the opportunity to practice their skills on a flight of coees designed to illustrate and compare varying levels of quality and regional cup profiles.

An introduction to Specialty Coee Association of America cupping protocols will be given at the beginning of the session, but cupping experience is recommended (but not essential) for participation.

You will leave with some new sensory training techniques that can be applied immediately in your own shop or roastery.

Mr Hetzel is a board member of the Specialty Coee Association of America, chairperson of the SCAA Professional Development Committee and a Q/R Grader Instructor for the Coee Quality Institute. From 2008-2012 he was a board member of World Coee Events, which operates the World Barista Championship.

As a visible industry figure, his comments about coee have appeared in Time Magazine, the Associated Press, the New York Times, BusinessWeek, Fortune Magazine and on CNN.

100% FARM DIRECT COLOMBIAN BEANS We’re changing the face of

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sales@southamericanbean.com.au Karen Puryicky 0430 657 450 David Hawley 0481 195 175

T +61 402 428 111

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E customer@bccoffee.com.au www.bccoffee.com.au

SAB

Christian Harvey 0421 474 164 Marcos Puryicky - Colombia office facebook.com/southamericanbean

22/7/13 7:47:35 PM

THE HOME COFFEE MACHINE REVIEW

It has been three years since the release of my last best selling book “Home Coffee Machine Review”. Many changes have taken place in this caffeinated space since then.

C

hanges such as the continued quest for higher quality coffee, greater speed of coffee service and cleanliness of the kitchen space have set the pace for the new home coffee system.

There is no doubt it has been the time of recognition for the coffee capsule, with over one million machines sold in Australia over the last few years, with over $200,000 in capsule sales.

These machines have been made very affordable, with all the super market retail chains getting behind their own system, and this has definitely softened the sales of instant coffee powders.

The pod machine offers a simplistic and clean approach to espresso coffee making with a small range of coffee choices.

I believe the trends in home coffee service will start to push strongly towards higher quality standards of espresso systems (machine and grinder) in the near future, when punters are educated from the pod era and want more from their coffee.

Sunbeam and Breville have created affordable coffee systems unique to the needs of the Australian marketplace for those coffee consumers who want café quality coffee at home.

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I still believe a choice of espresso machine often comes down to the money you want to spend on a system. The higher the spend will often determine the quality of the end product, much like the car industry. High-end home espresso equipment still produces the best quality cup of coffee. Technology in the top end equipment of the market is also playing a big part with variable brew temperature control via PID electronics and features such as volumetrics and auto pre infusion.

Its is still true that 98% of all Australian coffee beverages are milk based, so machine designers are definitely focusing on home systems with boilers on the milk heating systems for better quality milk frothing. This is one of the questions I would be asking when purchasing a new machine, and I would ask to see a demonstration of this process.

Whatever your budget, the main point is that there is always an affordable machine in the marketplace that will suit your needs. My tip is just keep exploring and keep up the quest for the best espresso.

The following reviews are from my third book, Home Coffee Machine Review II, soon to be released. - SEAN EDWARDS

22/7/13 7:59:11 PM

52.

THE HOME COFFEE MACHINE REVIEW

•

Musica - Nuova Simonelli •

•

OUR COMMENTS

This machine runs very close to a single group commercial machine. It has very good extraction capabilities and good stable temperature characteristic and no real up and down temperature surfing issues. The volumetrics are very accurate, and it has great steam ability for milk frothing with the large boiler capacity. The steam valve has a lever/handle, which is a plus for good ergonomics and ease of use in the milk steaming process. The Musica looks great and even has a pimped up led lighting strip around the framework of the machine for that kitchen bling. The extras that are included: a plastic tamper, a coffee scoop and a blind filter for back flushing (cleaning) the machine.

DETAILS

Weight - 23 kg Power – 240 volt – 1200 watt Brewing system – boiler Boiler size – 2 L Tank size – 3 L Start up time – 4.5 minutes Operation – volumetric Price – $2,200 – 1 year warranty Colours – chrome CONTACTS

Espresso Mechanics 1800 000 162 sales@espressomechanics.com.au

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Vibiemme Domo Bar Junior •

OUR COMMENTS •

Cuadra from La Nuova Era •

OUR COMMENTS

A very nice heat exchange machine for its price point. The range of colours is a great idea for matching in with the kitchen décor. The styling is very Italian slick, not just another stainless steel box. The Cuadra has good steam pressure for great milk texturing delivered from the two litre copper boiler. The machine operates well on extraction and milk texturing and is ergonomically designed with a small footprint.

DETAILS

Weight - 15 kg Power – 240 volt – 1200 watt Boiler size – 1.8 L Tank size – 3 L Start up time 4.5 minutes Operation – manual lever Price – $2,200 – 2 year warranty Colours – white, black, chrome, red, yellow

CONTACTS

Queensland Coffee Machine Sales and Service 45 Caxton Street, Petrie Terrace QLD 4000 Phone: (07) 3669 3933 Email: info@qcms.com.au

This little heat exchange machine is the next step before going to a commercial coffee system. The coffee extraction is excellent, with the E61 thermo syphon design keeping brew temperature stable. The Junior has good steaming ability with its compact boiler, which has some real grunt for a little stylish HX machine. The machine has two gauges for boiler pressure and pump pressure good for the coffee geek. The footprint of the machine is much smaller than many other brands with similar style offerings, making it a great space saver in any kitchen.

DETAILS

Weight – 18 kg Power – 240 volt – 1600 watt Brewing system – copper boiler Boiler size – 1.45 L Tank size – 2 L Start up time 4 minutes Operation – Manual E61 Lever Approximate Price – $2,295 – 1 year warranty Colours – stainless steel.

CONTACTS

Espresso Company Australia PO Box 170, Terrey Hills NSW 2084 1300 326 326 sales@espressocompany.com.au

21/7/13 7:46:33 PM

53.

THE HOME COFFEE MACHINE REVIEW

•

Sunbeam Espresso Vita •

OUR COMMENTS

This machine has some great features, such as a pressure gauge, stainless steel lined PID controlled thermoblock, pre-infusion features, advance programming of volumes and brew temperature settings that also can be set by user. The 360 degree movement of the steam wand is a good design, making jug position easy when steaming milk. The overfill indicator on the drip tray saves the benchtop from messy overfills. Like most of Sunbeam’s coffee systems, the machine comes with a good working manual and access to their home coffee training programs. The Espresso Vita operates on single functions; therefore, coffee and milk steaming cannot happen simultaneously with this model.

DETAILS

Power – 240 volt Brewing System – thermoblock Tank size – 2.5 L Start up time – 5 minutes Operation – volumetric Approximate Price – $449 – 1 year guarantee Accessories: Dosage spoon/tamp in one. One

group handle. One double and one single non pressurised filter basket. One double and one single pressurised filter basket & 600 ml stainless steel jug.

CONTACTS

www.Sunbeam.com.au 1300 881 861

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Mahlkonig VARIO Grinder • •

Sunbeam – EM0450 Conical Burr Grinder • •

OUR COMMENTS

This lightweight grinder is an ideal travel companion for the coffee connoisseur. It has conical burrs and can be adjusted to fine for espresso coffee settings. It is a simple operation grind on demand unit, which has a group handle mounting. The grinder is easy to adjust and the burrs are easy to get to for cleaning. The grinder grinds at a slow speed, not burning the delicate coffee oils.

DETAILS

Weight – 2.5 kg Hopper size – 250 g Type: conical burr Power – 240 volt Operation – domestic Approximate Price $139 – one year

replacement guarantee Colours – silver/black

OUR COMMENTS

The VARIO home grinder from Mahlkonig is the ultimate multipurpose grinder for home use. It will grind from true commercial espresso fine, all the way out to plunger coarse by simply sliding an adjusting lever. The grinder lets you program in three different dose amounts to cover the different brew methods you might use at home, or you can run it in a fully manual mode. It comes with a group handle holder for espresso coffee grinding and a grounds bin for other brewing methods.

DETAILS

Weight – 3.7 kg Hopper size – 220 g Burr – 54 mm flat ceramic Power – 240 volt – 2 amp Operation – domestic Approximate Price – $699 Colours – silver and black CONTACTS

CONTACTS

www.Sunbeam.com.au 1300 881 861

Appliance Maintenance Company www.appliancemaintenance.com.au (02) 9792 4475

22/7/13 9:29:43 PM

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21/7/13 8:25:35 PM

1300 PROCAL

TRY OUR

NEW Gluten Free

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Procal Dairies has launched a new product to help those consumers who are Lactose Intolerant enjoy dairy foods and drinks. This product will appeal to many consumers who are reluctantly forced to drink soy. Enjoy coffee again, with the great natural taste of milk.

Available now at Woolworths supermarkets and all good cafes

GOLDEN BEAN ROASTING COMPETITION

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C O F F E E S N O B S . C O M . A U

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56. BY ANDY FREEMAN

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INTRINSIC OR ROASTER CREATED FLAVOURS OF COFFEE?

S

ometimes you see some fairly outlandish cupping notes for coffee that include terms like crusty apricot pie, sun ripened gooseberries or green peaches and cream, but which of these flavours are intrinsic to the bean and which have been created in the roasting process?

A raw coffee bean will typically have some “farm aromas”, like green grass or dry hay.

A bean that was stored or transported badly might have some musty, dirty or even “wet cat” aromas, and sometimes you will find fermentation aromas similar to a wine cork a couple of days out of the bottle. On a better day when opening a raw bag of coffee, you will get a rush of sweetness and ripe red fruit aromas. As an aside, I really do believe you can smell red and if you don’t believe me, have a sensory play with a bag of lollies while blind folded; I bet you can smell the colour of most of them.

Most of the above coffee bean traits are a result of the processing, storage, packaging and transportation. Many of the aromas found in the raw green bean will persist through the roast, and only the darkest toasty roasts will dominate and mask them.

Other flavours and aromas are more intrinsic to the bean, and the common variables (assuming that ripe fruit was picked) are the altitude grown and the varietal of the bean, along with soil conditions and other environmental factors.

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When the coffee roaster wants to create a new blend, each bean is viewed as an ingredient, similar to a chef reaching for a well stocked spice rack; the coffee roaster will know each bean and will understand what it brings to the cup. Sometimes the predominant attribute is neither aroma nor flavour but is more tactile, like body and mouth-feel, but each bean in a collection will have their correct place in a different blend.

So continuing with the chef analogy, cooking to a different roast depth will release different flavours and aromas. In the kitchen, onions are a great example of something that can go through a scale of pungent, sharp, astringent, sweet, caramel, toasty and finally charred and burnt depending on the time cooked and the rate of heat application, which effectively becomes the onions’ “roast profile”.

So what flavours can a coffee roaster release from a bean? I like to think of the flavour styles as an 8 point scale. Of course, there are many intermediate flavour steps where these characteristics are shared, but the basic scale would look like the chart above.

The left side of the scale is the flavours similar to the raw bean; under roasted coffee or coffee that was roasted too fast will have hay, wheat, straw or mown grass type flavours.

As we move to the right of the scale, we find citrusy sourness like lemon, which given some more time in the roaster can become a softer, tamer granny smith apple type sourness and as

it moves towards acidic, can become wine-like and “crisp”.

The second half of the scale is where most people will prefer their coffee flavours; sweetness overtakes the sourness and then merges through a range of caramel flavours as the coffee bean browns and then morphs into cocoa flavours. This is also the point where the coffee is reaching its maximum body potential too. With more roasting the sweetness is left behind and some bitterness comes to the fore, similar to 80% chocolate. If the beans stay in the roaster too much longer they start to lose all their positive attributes and we get BBQ, char-grill, charcoal and campfire predominant in both flavour and aromas.

So, while the coffee roaster cannot easily create “apples and custard”, they could possibly create a blend that had components with heavy body and full mouth-feel with some sweetness (like custard) and then add a slightly sour acidic finish (like green apples).

What’s really important when you are creating a new coffee blend is to remember that given enough feedback, your roaster should be able to find the components and design the profile to suit your desired coffee style, as long as you can tell them what you want and where it sits on the flavour scale.

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

21/7/13 8:28:05 PM

THE SCHWEPPES 1783 PREMIUM SINGLE SERVE

43.

3

Combining fine ingredients with the sleekest presentation exclusive to the On Premise trade.

Schweppes, Devices, Schweppervescence and Agrum are trade marks used under licence in Australia by Schweppes Australia Pty Ltd.

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60. BY FRED YIP VIVIPOS AUSTRALIA

WHAT EVERY CAFÉ OWNER SHOULD KNOW ABOUT USING TECHNOLOGY TO BOOST THEIR BUSINESS?

“ Technology is being used to boost profit margins, improve service levels and help gain a competitive advantage by minimising labour costs, reducing food waste, improving business processes and improving meal experiences. ” - Reference: IBISWorld 2013, Cafes and Restaurants in Australia.

LET’S FACE IT: running a café is never easy.

Making money from a café is even harder. With many new cafés opening weekly, the market is becoming increasingly saturated and competition is fierce. Take where I work as an example – in a business district within the lower north shore of Sydney. You can easily walk past two handfuls of cafés within a few minutes’ walk. Competition is so intense, that cafés often have to engage in price war tactics to compete for customers. To me, this ultimately is not sustainable in the long run.

Unfortunately, just being able to make good coffee is not enough to win new customers, let alone keep existing customers loyal. There are many factors that directly contribute to the long term success of a café, such as location, quality of food, ambience and service, to name a few. In this article, we will discuss how technology can easily give your café the upper hand and boost profitability by: • Reducing labour costs • Improving customer service • Maximising efficiency in the business • Increasing customer loyalty and retention

help reduce labour and administration costs.

If you utilise a Point of Sales (POS) system, make sure you have payments and POS system integrated so that you don’t have to manually key in the amounts. Otherwise, it’ll be counter productive, and you would not have maximised the benefits of your POS system.

Customer profiling - utilising a POS system and innovative payment technologies such as PayPal Checkin is a godsend. PayPal Checkin not only allows you to accept cashless payments, but when combined with spending history stored in the POS system, it will also allow you to better interact with your most loyal customers. Imagine even a new starter at the cashier will know your customers by name and confidently asks, “Good morning, Fred ... the usual flat white with one sugar?”

Business Intelligence - if you have never used a POS system before, you may not be aware that a POS system is not just useful for printing receipts. A good POS system should be able to provide you with the right data and intelligence to make informed business decisions. A customer of ours who owns a chain of cafés in the CBD

HOW CAN TECHNOLOGY HELP? Technology can help café operators in many areas of the business. Applying the right ones and using them wisely can give you the advantage over your competitors. Below are some suggestions: Payment technologies - accept fast cashless payment methods such as MasterCard PayPass and Visa payWave. Speedy payments and spending less time providing change will allow cashiers to attend to the next customers more quickly, ensuring a positive customer experience in your café. Furthermore, spending less time counting till money and going to the bank will

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recently told me that they were able to easily adjust staff rosters and operating hours for each individual shop to be more efficient, as they could now accurately identify peak hours for their business using the hourly sales reports from their POS system. They were also able to identify less popular menu items and either removed them from their food menu, or limit the quantity made to reduce food wastage.

anytime and conveniently access your reports on the go. Secondly, your business data can be remotely backed up to the Cloud so that in an unforeseen event of something going wrong with the POS system, you will still have a copy of your data safely stored. Furthermore, if you run a multi-site operation, Cloud connectivity will allow you to easily synchronise your staff logins, menu items, price changes, and customer details across multiple stores.

SELF ASSESSMENT • Do you have a loyalty program to attract new and repeating customers?

• Do you address your customers by name?

• Do you know what your customers usually order?

• How much time do you use to count daily cash takings?

• Do you have an integrated payment solution for a speedy service?

• Do you know the peak hours of your business?

• Do you know which items are selling and not selling?

• Are you able change menu items and pricing with ease?

• Do you monitor food wastage?

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Cloud Connectivity - connecting your POS systems to the Cloud is extremely useful. Firstly, if your POS systems support this, you will be able to manage your POS systems remotely anywhere,

26/7/13 3:59:51 PM

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SET YOUR

BY SEAN EDWARDS

BRAND

FREE! ised m o Cust ng i d n Bra

We have just had the 2013 WORLD LATTE ART CHAMPIONSHIPS in Nice, France, and the organisation chose industry experts from countries all over the world to be the judges critiquing these world class baristas.

• Hot Cups • Double Wall Cups • Horizontal Swirl Cups

L

ance Brown from Lion Dairy and

art, as they see it in their everyday lives. It may not

Brent Williams From DaVinci Gourmet

be at a world standard in their local café, but these

Beverages were Australia’s chosen

baristas are artists in the world of coffee.

judges. Both these gentleman have

What sort of testing were you subjected to, to

Asian coffee market, and it was just recognition for

ensure you had what it takes to judge at the

their skills that rewarded them as chosen accredited

Worlds?

latte art judges.

The timing for Lance meant that unfortunately

SATISFACTION GUARANTEED!

I have now been Judging Latte Art for 12 years.

been well known as judges in the Australian and

Brent and I were nominated by Mr Carl Sara, Chairman of World Coffee Events. We had judged

work commitments prevented him from travelling

at numerous state and national events alongside

to Nice; however, Brent eagerly made the trip and

Carl both in Australia and overseas and when the

participated as a judge in this prestigious event.

opportunity presented itself to sit the accreditation

Café Culture Magazine is proud of their achievements and have asked this elite duo some

process, we jumped at the chance.

The accreditation is composed of two parts. Firstly,

With a commitment to quality and excellence, we offer a wide range of high quality disposable products such as: cups, snack boxes, greaseproof paper, plastic cutlery, napkins, gloves and more.

questions about the judging process.

the theory tests where we had to draw and label

Guys, for how many years have you been

the 2013 World Latte Art score sheet, including

judging latte art competitions?

descriptors and score values. This was no easy task.

and I have ended up as World Latte Art Judges for

past latte art work where we had to score the images

Call us today to discuss your needs!

Australia. The focus in Australia for the past decade

and provide constructive detailed “rule based”

has been on the barista aspect of our industry and

comments.

Sean, it’s almost humorous that both Brent

getting those skills up to a world standard level with

Phone 02 9677 2899 Fax 02 9677 2911 Email cus-service@miltontradings.com Web www.miltontradings.com

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The second part of the theory was a visual exam of

The most daunting part of the accreditation was

the latte part of the competition, whilst important

the practical examination, whereby in a “competition

to the competitors, was almost a secondary event.

environment” we were evaluated on our coffee

As the skills of the competitors have developed

knowledge and our interaction with the competitor,

from a three leaf tulip through to a 17 leaf rosetta

as well as the ability to provide quality, constructive

in a macchiato cup (thanks Ben Morrow), so has

feedback to a latte art competitor, in an effort for

the interest in this event. People can relate to latte

them to be the best they could be moving forward.

22/7/13 8:04:16 PM

Cafe

Brent, were you excited about Nice, and how did you prepare for this competition?

I was actually very apprehensive. When you judge

You have to know the criteria and look for the competitors that are willing to be both creative and at the same time take risks.

IT’S NOT ABOUT PLAYING IT SAFE at a world level.

this level of competition you have the ability to change someone’s future. It is a big responsibility and one I take very seriously. As such, I transferred all the rules onto my iPod, which I continuously listened to

to, but Jen did a fantastic job and Australia should be

for the weeks leading up to the competition. I also

proud.

practiced my judging on all the coffees I was served

Lance, your company Lion Dairy and Drinks has

during my regular café visits leading up to heading

sponsored many world latte art champions over

over to Nice, to ensure I was comfortable in my

the past decade. This must raise the profile of

decisions.

the art here in Australia?

How do you judge latte art at a high level when the competition is so close?

It’s all about the rules. You have to know the

With 98% of all coffee based espresso beverages in Australia containing milk, we certainly have high expectations of our latte art champions every time

criteria and look for the competitors that are willing

we compete on the world stage. It will be an honour

to be both creative and at the same time take

for Pura to be the milk sponsor at next year’s World

risks. It’s not about playing it safe at a world level.

Latte Art Championships in Melbourne, and hopefully

The mastery of your craft and doing something

Brent and I will be there judging on the final day.

which surprises is the key difference between the

Guys, will you become involved in latte art

competitors at this level.

events in the future?

Brent, Australia has done very well in past latte

We are dedicated to the latte art form of

art competitions. It must have been exciting to

competition, because we believe it is a show of real

see Jen Marks perform in Nice. Did she draw a

skill. To be able to produce your best under immense

big crowd?

pressure with only milk and a jug is much harder than

All of the competitors pulled the crowds during the competition. But as you mentioned, Australia

it is given credit for.

Hopefully next year’s World Latte Art

have done very well in the past, so there was a bit of

Championships in Melbourne will be a great event,

apprehension as to what Jen was going to unleash.

and it should provide an excellent opportunity for

It is a big ask to fly to Nice and bring out your best performance with coffee and milk you are not used

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Australians to enjoy and appreciate this very difficult form of competition.

22/7/13 8:04:34 PM

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21/7/13 8:45:12 PM

CAFÉ PEOPLE 65.

Cafe

KENNY CORBIN It was nearly 14 years ago when I FIRST MET KEN WHILST I WAS DOING SOME WORK WITH MOCOPAN COFFEE as a trainer. This fun loving character

made me laugh within seconds of meeting him, and he still has the same humorous nature where he is today in his latest role at Mocopan as a National Field Manager.

K

en started as a delivery driver in 1994, under the Dimattina family before the Cerebos purchase. He worked his way through many sales positions to where he is today in a national role. Ken has been responsible for many of the positive moves that Mocopan has made within its coffee business over the years in this ever changing industry. He is a straight shooter when it comes to sales and has won the respect of many in the industry for his unique and upfront approach.

Mocopan is part of Cerebos, which has many coffee businesses in its portfolio, here and in New Zealand. Ken has the knack of looking at all of the company’s business concepts and leveraging them through his knowledge and also to communicate the positives to his team and customers.

Ken has seen many changes in the coffee industry over the past 18 years and has kept up with the consumer coffee movement.

He still enjoys getting behind the machine when it gets busy with his multitude of

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talents. He has enjoyed being able to mix it with the best baristas in the world, with guys like Gwillym Davies and his co worker and latte art champion Habib Maarbani, learning their skills. Ken’s best asset is that he is a team player and also knows how to be a leader when called upon.

Ken has just come through a bit of a rough year with some inherited health issues, but getting back to work was the medicine he needed for a quick recovery.

The Mocopan team are highly skilled and passionate people, and with Ken’s ability to be a motivator and a communicator, this keeps the ship running in a straight line.

Ken is based in Brisbane and well known around Southern Queensland and has helped hundreds of coffee professionals in their businesses over his long coffee career.

Thanks Ken, for giving so much back to the industry during your career. We look forward to having you as a close friend of the Café Culture team for many more years.

22/7/13 8:08:12 PM

66. BY RUBEN BERGSMA Sales Coordinator Australia - UTZ Certified

COCOA FARMS

Utz Certified is a worldwide program and label for sustainable farming of coffee, cocoa and tea. RUBEN BERGSMA, UTZ CERTIFIED REPRESENTATIVE FOR AUSTRALIA, SHARES SOME INSIGHTS ABOUT THE IMPACT OF UTZ CERTIFIED and talks about his experiences during his visit to an UTZ

certified cocoa farm in Indonesia this past December. t was a hot, sticky day in Bali. My fellow we work together with the Indonesian based UTZ representatives, our translator NGO Yayasan Kalimajari. Visits such as this Bali Awe and I squeezed into the tiny jeep. trip are frequently organised to closely monitor Manik, whose name matched the progress of farmers and help where possible. frenetic Balinese road conditions, was Since UTZ Certified also finds it important in charge of safely taking us across the island. for country representatives such as myself After hours of gazing at lush green rice fields, to experience the positive change we bring multiple truck accidents and the general hustle about, I found myself wedged in the backseat, and bustle of Balinese thankful that we had roads, we pulled up in survived the hazardous WHAT IS UTZ CERTIFIED? front of a nondescript island crossing.

UTZ Certified stands for sustainable building. These were As we got out farming and better opportunities for the headquarters of the car, we were farmers, their families and our planet. The of Kerta Semaya immediately greeted UTZ program enables farmers to learn Semaniya Koperasie, heartily and excitedly by better farming methods, improve working an UTZ certified cocoa the members of the coconditions and take better care of their co-operative of over operative (co-op), who children and the environment. Through 1,000 members, led us inside their office the UTZ program farmers grow better organised under building. Desks aligned crops, generate more income and create traditional Balinese the wall on one side, better opportunities while safeguarding subak system. This and a circle of chairs the environment and securing the earth’s was a part of Bali one was set up in the middle natural resources. does not get to see as of an otherwise empty a tourist. room. Stickers with The trip was organised by our UTZ Indonesia UTZ logos had been placed on several posters program representative. UTZ Certified has a and frames, and the head of the cooperative significant network and presence in origin. In proudly donned an UTZ cap. addition to our many country representatives, The new building provided farmers with a we work closely with NGOs and local centralised place for farm management and organisations in order to stay in close contact record keeping. One of the requirements with farmers. In the case of this “koperasie”, of UTZ Certified is an Internal Control

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System (ICS) as a key tool for organising and professionalising farmers. It was good to see that our aspirations of encouraging entrepreneurship and professionalisation among farmers were taking hold.

“Please, sit down,” Awe translated, as we were all offered a hot cocoa drink, containing UTZ Certified cocoa, of course. None of the co-op members could speak English, making the translator an absolute necessity. With Awe’s help, we spoke at length with the cooperative’s management about their way of working. They showed us the detailed records of each farmer in the co-op, which is an important requirement of our ICS. Their words reinforced what we had already seen – they were proud to be UTZ certified.

AN UTZ CERTIFIED COCOA FARM Indonesia is the world’s third-largest cocoa producer, after the Ivory Coast and Ghana.

Approximately 90% of Indonesia’s cocoa is grown by smallholders such as the farmer we would be visiting that day.

We turned off the main street onto a bumpy, unsealed road, leading us through the lush Balinese forest. The car stopped suddenly, and we continued on foot. A short path led us to our first cocoa farmer, a cheerful and shy man. Chickens scurried about on his 1.5 hectare land. Coconut palms and papaya trees

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67.

INDONESIA COC OA FAR MS

FACTS AND FIGURES COCOA • 118,641 metric tons of UTZ Certified cocoa sales in 2012 • 13% of total global cocoa production is UTZ certified COFFEE • 188,096 metric tons of UTZ Certified coffee sales in 2012, equal to 22.6 billion cups of coffee • 8% of total global coffee production is UTZ certified TEA • In 2012, UTZ certified tea supply came from 10 origin countries • UTZ certified tea volume increased 33% versus the previous year

dotted his farm, providing crucial shade for the many superb cocoa trees. Full of pride, the farmer showed us his property. We had just missed the harvest, but new flowers already covered the trunks, ready to transform into the colourful pods containing those magnificent cocoa beans.

A NON-CERTIFIED COCOA FARM After visiting the UTZ Certified farms in Bali, I travelled to the Indonesian island of Flores. I had arranged a visit to some of the non-certified cocoa farms on the island. What I saw here stood in stark contrast with the UTZ Certified cocoa farms I visited in Bali just a week earlier. Trees were unmaintained and overgrown, farmers were afraid to replace old trees, and the cocoa was susceptible to disease. Instead of increased productivity, farmers were struggling with a decreasing yield. The disparity was startling.

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MEASURING IMPACT Worldwide there are countless examples of the impact UTZ certification has had on farmer communities. UTZ Certified greatly values the monitoring of impact. We do this through collecting and assessing data and by commissioning impact research to independent experts. Similar independent studies are also commissioned in partnership with colleague organisations such as the Dutch Sustainable Trade Initiative IDH and Solidaridad. Better insight in impact eventually leads to better results in work, to the benefit of all UTZ certified farms.

A recent University of Sydney study funded

by ACIAR aimed to quantify the difference between non-certified and certified farms in Sulawesi, Indonesia. They found an overwhelmingly positive response about the benefits of certification, in particular perceived economic benefits. Certified farmers were found to have a much higher productivity than non-certified farmers, and received higher prices for their cocoa. Also noted was an increase in farm-level record-keeping among certified farmers – record-keeping we also observed during our visit to the co-op.

Similar conclusions are found in the coffee industry. For example, independent research by the Commission on Sustainability Assessment on UTZ in Vietnam found that half of the

farmers perceive quality improvements of their coffee due to certification. The companies perceive an even stronger impact on quality than the farmers. All companies stated that certification increased the quality of their coffee in the perception of buyers as well, making it easier to market the produce.

Through training, UTZ Certified strives to drive entrepreneurship, create supply and keep costs low. For UTZ Certified, the main goal is to focus on improving farming. Better farming has given farmers a better future, and impact has been tremendous.

BETTER FARMING, BETTER FUTURE As Manik skilfully meandered his way back through traffic, I stared at the setting sun, exhausted from an inspiring day. It was fantastic to finally experience first hand the changes brought about by UTZ certification. By improving farming, we improve a whole chain of events, for people, planet and profit ... so that overall we can conclude: that’s better.

For more information, contact info@ utzcertified.org or visit www.utzcertified.org

21/7/13 8:48:01 PM

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22/7/13 8:27:22 PM

69.

BOSTON B E A

N T O W N

BY CHRISTINE COTTRELL

As a coffee-centric visitor to Boston in April this year, you could be forgiven for assuming the reason Boston was referred to as “beantown” is because THE WORLDWIDE COFFEE COMMUNITY DESCENDED UPON THE CITY TO ATTEND “THE SCAA EVENT” – comprising a coffee symposium and trade show, along with the U.S. Barista Championships. closer look at the beantown signage throughout the city, however, reveals the reason must be much older – steeped in the city’s history, perhaps.

Was it because the first shipment of coffee beans arrived in the American colonies via Boston? Was it because the event that turned Americans into a nation of coffee drinkers occurred in Boston? Known as The Boston Tea Party, this significant event was, in fact, a revolt against a tax that helped to spark a war.

In the mid 18th Century, King George in England increased the tax on tea imported into America. At a time when the American colonies were starting to become divided into pro and anti-independence factions, American colonists flexing their resistance to British rule decided they’d had enough of “taxation without representation”. As a sign of protest

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against imposing taxes without having a say, on the night of 14th December 1773, a few dozen pro-independence locals (disguised as Indians to escape recognition) boarded three ships in Boston Harbour laden with tea that had arrived from England – and threw their entire cargoes into the sea. Following this, American patriots united in their protests against the king, the tea tax and anything English – with a declaration to never again drink tea and to drink coffee instead. This act of defiance was one of the events that ignited The American War of Independence that began in full force some years later.

Happily believing that we had identified the source of the beantown name, Paul and I set about locating the best specialty coffee Boston had to offer and are happy to share our coffee experiences with Café Culture readers. So if you find yourself with a few days in Boston, we can recommend the following.

Thinking Cup Coffee is centrally located in Downtown Boston at 165 Tremont Street.

Having read it was voted the best coffee shop by Boston Magazine and that they use Portland’s Stumptown Coffee, voted best coffee in the world by the New York Times Food and Wine Magazine, we decided to start with the best. We ordered two singleorigin pourovers. The coffee itself certainly lived up to reputation, but the experience fell short of our expectation because of the very large, thick-walled stoneware mugs they were served in. It brought back memories of the set of pottery mugs I had in the 1970s – and of drinking copious amounts of instant coffee while studying. Our American friend apologised and said this is what they like in the USA. And this was certainly evident, as the place was packed and there was a large line of customers waiting at the counter.

22/7/13 8:30:04 PM

70. BOSTON

BOSTON B E A

N T O W N

Barrington’s Coffee is a large café on the other side of the river, not far from the convention centre where the specialty coffee event was staged. It was on our way as we crossed the bridge, so we ducked in a couple of times for our morning coffees, to escape the chill wind that whistled along the river. There were no stoneware mugs there – so we enjoyed fabulous piccolos served exactly how we like them in smallish-sized glasses. We were to learn that anything “piccolo” or “small” could be a little hard to find in the land of “ventes” and “trentes”. In some places it seemed a total mystery to the barista why anyone would want something small when you can have big instead.

Flat Black on Broad Street is home to one of the U.S. regional barista champions. There are about five Flat Blacks dotted around Boston, and they have a large range of fine single-origins on offer. So I was puzzled to read on their website that they say “flat black” is the Australian name for an espresso. When challenged, it was revealed that the misrepresentation was some kind of quirky marketing ploy, as one of the owners had spent time as a barista in Melbourne. A kangaroo also features on their logo.

Espresso Love, also in Broad Street at number 33

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serves not only a great coffee; it offers a selection of tasty lunchtime options, including gluten-free wraps.

All the baked goods are lovingly made by the owner.

There is another Espresso Love at Martha’s Vineyard, an island off the coast.

Over on the other side of town is an area of wide streets lined with Georgian-style buildings. Newbury Street runs right through the middle, and there you will find a few specialty coffee places among the boutiques and restaurants.

At 286 Newbury Street is Pavement Coffee. The inside is warm and inviting, and on a sunny day you would have the option of sitting outside. The barista clearly knew about the coffees, taking time to explain what we could expect from our choice in terms of flavour profile. Pavement also has a number of other cafés in the Boston area.

They were all once part of the Espresso Royale Caffe chain but have since become independent operations.

A bit further along is Wired Puppy, at 250 Newbury Street. Having won the award of Boston’s Best Coffee Shop in 2010, they have attracted a loyal following of customers who have been going there for years to sip fine coffee – and to catch up on some work, as they offer free wi-fi. Wired Puppy attracts customers

with a conscience, as they advertise a commitment to organic, sustainable and eco-friendly practices. There is another Wired Coffee at Provincetown, Cape Cod. L’Aroma Café at 85 Newbury Street is one of two such cafés in Boston. If you are in the company of a tea lover, this is the place to go. Specialising in Sri Lankan tea, at the West Newtown store you can also participate in a two-hour tea seminar conducted by the very knowledgeable Afkham Salie, a tea expert.

The coffee and baked treats are as exceptional as the tea and include a gluten-free range.

Equal Exchange at 226 Causeway Street in the historic North End precinct is perhaps Boston’s most famous coffee company, being one of the first coffee companies to show the way in social and environmental responsibility.

Recently, the Mayor of Boston presented the Equal Exchange Café with a Green Business Award, stating, “In keeping with Equal Exchange’s role as a leading importer and roaster of certified organic coffee, and purveyor of certified organic tea and chocolate, the café incorporates a number of environmentally responsible practices, ranging from the use of reclaimed wood in the café’s furniture to a comprehensive recycling and composting program for both staff and patrons”.

21/7/13 8:52:50 PM

SAILORS AND TRADERS who visited Boston were so intrigued by the unusual recipe, Boston quickly became known as “beantown”.

Wealthy Bostonian citizens, however, disassociated themselves from both the name and the recipe.

Boston Brewin’ is one of the most interesting places we found. Look out for this tiny “hole-in-the-wall”

readily available and beans being inexpensive, it became

café located at 45 Bromfield Street. We stumbled upon

believed to have been inspired by local American Indians

Tom Barnes, the owner, on a nearby corner with a

who ate such beans cooked in maple syrup. Substituting

placard over his shoulders advertising his coffee – and

the syrup for molasses, the dried beans were cooked

his cause. Tom told us about his vision to open several

slowly in a pot full of molasses over a fire for several hours. Sailors and traders who visited Boston were so intrigued by the unusual recipe, Boston quickly became known as “beantown”. Wealthy Bostonian citizens, however, disassociated themselves from both the name and the recipe.

Today, while the name “beantown” is prominently displayed on tourist buses and literature, the famous dish, known as Boston Baked Beans, is hard to find on menus in local pubs and cafés. Local Bostonians still shun the idea of eating such fare. Seems the remnants of this small part of Bostonian history have been left to survive on the souvenir tea towels tourists take into their kitchens all over the world!

more cafés in the Boston area and then give them away to employees dedicated to community service.

He has collected strong support from other like-minded folk in the Boston community including the TD Bank, who are as keen as he is to help others in need.

In between our coffee experiences, we visited the Boston Tea Party Museum, The Green Dragon, where the idea of “The Tea Party” was born, and followed the Freedom Trail – all the historical places we thought were linked to the beantown name.

In doing so, we stumbled upon the real reason for Boston’s “beantown” name ... on a tea towel in a tourist shop! To our surprise, we found the beantown name has nothing to do with coffee beans at all. It’s all about baked beans. Yes, like the tinned variety you sometimes have for breakfast. But the Boston variety is cooked with molasses, instead of tomatoes.

During the 17th Century, molasses was brought to Boston from the Caribbean in large quantities to supply Boston’s growing rum distilling industry. With molasses

70-71.indd 71

a popular dish for poor immigrant families. The recipe is

Christine Cottrell is the author of the Barista Bible and the Perfect Espresso training system. Go to www.perfectespresso.com.au for more information on her barista training resources and the consultancy and writing service she provides for cafés wanting to formalise their policies and procedures.

21/7/13 8:52:58 PM

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74. BY DANNY PANG

COFFEE&CAFÉ T R E N D S

I N

A S I A

In the past 6 to 8 years the number of cafés sprouting and opening in countries across Asia, namely in Singapore, Malaysia, Indonesia and Vietnam have grown tremendously. Back in 2005/6, the only decent cafés serving espresso-based beverages were always serving Italian brand coffee such as Illy, or Lavazza. Today, we are seeing independent cafés mushrooming in major cities of Singapore, Kuala Lumpur, Penang, Jakarta, Bandung, Ho Chih Minh. Having said that, the consumption of coffee in these countries are mainly still the traditional styled local coffee made from roasting Robusta coffee with margarine and sugar, with the occasional addition of corn to make the end product cheaper. SO, WHAT IS DRIVING THE SPECIALTY COFFEE AND CAFÉ SCENE IN THESE CITIES? et’s begin where the source of the café scene is most influential to these parts of the world; namely, Australia, the U.K. and the United States. In these countries, there is almost a café on every corner. There is no lack of good, decent cafés that serve their beverages with passion and purpose. Each café could easily generate and serve 200-300 cups of coffee in a couple of hours during the morning rush in the cities of Seattle, New York, London, Sydney and Melbourne. Baristas working here are not only honed in their knowledge of coffee, but also in the speed and precision of pulling those shots for the office executives that are in a hurry and doing it with a warm smile and familiarity towards their loyal customers.

These countries also showcase regular barista competitions that allows the barista to showcase their knowledge, skills and creativity in the preparation of the coffee of their choice on a stage performance to enthusiastic crowds. It is like a theatre of sorts to watch and observe these baristas display their craft and skills while serving a panel of judges. The most prestigious of all would be for a barista to win their local national competitions and represent their countries at the World Barista Competition (WBC) held annually at different cities around the world. These events

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serve as great marketing platforms for creating the awareness of the craft of a barista and the cafés they are working in. Every champion of the WBC becomes a superstar and a role model for all baristas around the world to emulate, and their café also becomes the place to be. The barista competitions therefore play an important role in creating awareness and setting the trends of coffee offering and the style of offering. It has lifted the status of a barista from just a coffee maker to a BARI-STAR status.

A recent trip to assist in the hosting of a national competition in Malaysia in April 2013 was an eye-opener to the much-improved standards of the baristas compared to a year ago in 2012.

I had an opportunity to interview the winner of the competition, Jason Loo.

1. Hi Jason. Give us a brief background about yourself and what inspired you to become a barista.

I was previously working as a chef and also a self taught pastry chef. I took a short trip to Australia and was impressed by the coffee scene there. It inspired me to let go of my job as a chef and start all over again as a barista.

2. What are your thoughts of the

coffee scene in Malaysia, and where do you think it will head? Do you see specialty coffee taking over the local kopi culture?

The specialty coffee scene here is definitely picking up, as there have been a lot of new specialty cafés opening up in recent years, and I think it will continue this way in years to come.

The world is now a smaller place, and we are all exposed to new things every day; the demand for specialty coffee will increase in years to come. The older generation might still prefer the local kopi, but with the uptake from the younger generation, the appreciation of specialty coffee will grow even more in the future.

22/7/13 8:12:09 PM

3. What sort of preparations did you have to do to compete confidently in this recent Malaysia Barista Competition? Anyone that helped you along?

Competition is about knowing how far one’s skills can go. I have studied hard on the rules and regulations to make sure I understand it thoroughly. And I have also watched a lot of videos on the barista competition to gain as much knowledge as possible. I gained a lot of understanding of the competition by asking around and speaking to other experienced baristas.

Being passionate about it (the craft) and lots of practice helps to build my confidence too.

4. What was your overall impression of the competition and how it was run?

I found this year's competition fairly tough, as the standard had increased compared to last year. It was compatible to the WBC standard. I would say it was a success, as it ran smoothly and systematically.

5. What do you think are the most important aspects of being a successful barista?

The most important thing about being a barista is to have the passion and love for your profession.

6. What's next for you now that you've become the champ? Any inspirational thoughts for those who are thinking of picking up or pursuing the craft?

I have a lot more to learn about coffee. Being a champ, it’s not easy to hold the title; therefore, I'm still constantly learning everything about coffee. I hope one day to become a roaster. For those who are new in this industry, constantly learning, and being passionate with what you are doing, believe in yourself and you will find yourself somewhere in coffee.

The transmission of the news and results of the competition or competitions across the globe is lightning fast, thanks to social media platforms such as Facebook and Twitter. The trend for the next coffee, signature beverage, style of presentation, techniques, are born and followed by hundreds of thousands of baristas, coffee aficionados and café operators across the world.

In the Asian countries where coffee is still a growing market, the young 20s-30s are mostly well travelled, with many having studied and graduated from countries such as, you’ve guessed it, the U.K., U.S., and Australia. They are social media savvy and most importantly, entrepreneurial. Most of them want to be their own boss and look at operating their own café because it is a lifestyle product, sexy,

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less cost-prohibitive casual set-up and less formal to operate as compared to a restaurant. And they are avid trend followers. So, the competitions and social media twittering and Facebook posting of their personal experiences in cafés here and there, coupled with the fetish of posting photos of food on Facebook with every single dish that arrives have hyped and increased the perceived glamour and excitement of operating their own café.

Spending time travelling across Asia, one cannot help but observe the tell tale similarities of design, look and feel of the cafés and menu offerings in China, Hong Kong, Singapore, Malaysia and Indonesia, most of which follow closely those in Australia, the U.S. and U.K. For those cafés in Japan, Korea and Taiwan, they are, however, more independently styled and have their own food menu that is more localised. One key reason for this is their customer base.

In China, Hong Kong, Singapore, Malaysia and Indonesia, specialty coffee consumption is by the expatriates and tourists. The locals have a more economical alternative and that is their traditional coffee that costs less than 20-25% of the price of a specialty coffee beverage. And over many years, coffee shops serving such low-cost caffeinated beverages have grown into the thousands within the city. They were already there more than a century ago. Locals practically grew up with them. So these traditional coffees are very accessible in terms of price and location, and they have a deep and long cultural acceptance. And hence for the cafés to attract the smaller pool of expatriate and tourist consumers, in these countries they tend to offer a food menu that their target consumers are familiar with.

In Japan, Korea and Taiwan, the specialty coffee consumption is supported largely by their own local population, because there is no alternative like the traditional coffee in the earlier countries mentioned.

As a result, they have no need to emulate those of Australia, the U.K. or U.S. Their deco and food are more reflective of the café operator’s own style as well as local culture and what their locals are familiar with.

A common trend remains, however, in the area of coffee offering. Cafés are now serving and raving about single origins instead of espresso blends.

This is because single origins were used during

the barista competitions and now across Australia, the U.K. and U.S. in well-known cafés that barista champions work in. Cafés in Asian countries follow the same, but it remains to be seen whether the single origin offerings are a trend or will be here to stay.

Most of the specialty coffee cafés here in Asia are still battling for the market against the culturally deep-seated and very affordable local traditional coffee. Just for comparison, an Australian café in the city uses up to 10 kg - 40 kg of coffee per day.

An Asian café would be doing well if they hit these figures in 1 week or less, and others, in a month.

So, there is still a long way for the espresso-based beverage to become the mainstream in the lifestyle of the population.

Cafés that offer single origin coffees add a further dimension of complexity to their operations, along with a potential barrier created by the taste buds of the local palate. Traditional coffees are often non-acidic and are rather heavy bodied. Single origin filter coffees are often served as a medium roast with very noticeable acidity as compared to traditional coffee. And, the body of the single origins filter brew is nowhere near those of the traditional coffee. As a result, local palates will describe single origins as sour and too light, and not to mention, too expensive (given that some of them are exotic coffees or cup of excellence grade) and take too long to prepare as compared to traditional coffee.

It’s no wonder that most single origin coffee served in cafés in Asia are accompanied by a lengthy presentation of the coffee and its brewing process so as to prepare the customer psychologically to better accept the beverage. Some cafés also resort to serving these coffees in wine glasses, using that as a means to justify the high price of each cup, or glass in this case.

It is great to see specialty cafés growing in numbers across the Asian region, but the question remains whether the trend is sustainable or just a passing fad given the uphill task of overcoming the cultural and economical challenges presented by local traditional coffee in their respective countries.

I believe it depends on whether these traditional coffee purveyors will re-invent themselves to become more appealing to the younger generation, because the world of specialty coffee is already on the path of global domination.

22/7/13 9:23:45 AM

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INSURANCE

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22/7/13 9:27:08 AM

78. BY JUSTEEN SINGLE

PRANA I

CHAI O N LY T H E G O O D S T U F F

WHAT IS CHAI? In many parts of the world, chai is the word for tea. It is a centuries old beverage, which has played an important role in many cultures. Indian chai is a spiced milk tea generally made up of black tea, milk, a combination of spices and a sweetener.

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n recent years we’ve experienced remarkable growth in the popularity of chai within the café industry, and there is now an increasing trend towards real quality products made the traditional way.

Koray Gencel, Managing Partner at Prana Chai, tells Café Culture more about one of these products that is getting some traction in this market.

1. Hi Koray. Prana Chai has an interesting history, so please tell us more ...

Prana Chai was born after best mates and hospitality partners Mario and Vincent returned from their trip around the world.

They experienced the good, the bad and the ugly during this trip and decided to open up a café in St Kilda Melbourne reflecting their experiences of the tour. One thing that they were sure of was that they wanted to serve high quality loose leaf chai. All the products in the market had something they didn’t like: chemicals, sugar, preservatives, short shelf life and enhancers. After researching the market, they soon realised that people were starting to shy away from those products, so they decided

to take the matter in hand and headed into Vincent’s mum’s kitchen.

2. What happens in the kitchen?

They knew what they wanted from the get go: a healthy product with no nasties in it and all the spices and tastes that they had experienced throughout their journey. They wanted to create something that would allow them to open up a warm conversation with the customer, something for the hospitable soul – a contact point when the hosts become friends.

After all, they knew what this was all about: if you talked about your product with pride and enthusiasm, you didn’t need to hard sell it. That’s why they used the best ingredients: special honey that doesn’t overpower the flavours; fresh ginger, not the dry stuff; whole leaf tea, not the broken leaves. They didn’t grind their products, as this makes the product more prone to oxidisation, which deteriorates the flavours. Some of the spices are roasted to get the oils out, some of them are crushed (not ground), mixed with honey, tea and fresh ginger, hand blended on premise (literally) and bagged with love. That’s all.

23/7/13 8:12:26 PM

79.

MARIO, VINCENT & KORAY

We have perfected our recipe with one thing in mind, serving “only the good stuff”, which became our motto. This declaration is a genuine and real reflection of Prana Chai.

We are proud of what we do, and the fact that we have come so far just by word of mouth has been a good litmus test for us.

3. Prana Chai is obviously more than just a business. What is the philosophy?

We are not salesmen. We never were, and we never will be. Rather, we take the time to create something that reflects what we are. We just do one thing, and that is Chai. We are careful to maintain the high quality that is associated with the brand, and we do not cut corners.

We do not do market analysis, segmentation, price mapping or all the corporate stuff. What we do is something different. We work with people. Hospitality is all about people. Our customers know us, and we know them. We are always there to help our partners and customers. We appreciate products that empower customers with life energy (Prana) that make them feel good and happy. That’s what we are trying to do.

We never wanted to create another flavour, another package for the shelf or something to complete the "product portfolio".

We said no to common flavours like vanilla and orange peel. Instead, we listened to our customers. We had particular customers call us to say: “We can’t drink Prana because it contains honey and we are true vegans. Why don’t you make it with agave syrup?” And we have done so. Now Prana Chai can also be found in an Agave version for the true vegan.

4. What trends are you seeing for your chai as a product in the café environment?

We are experiencing a transformation in café business right now. We are partnering with high-end quality roasters because: • They want to offer something that is in line with their brand image, not a product that could be found in any supermarket.

• They want Prana on board to complement their current portfolio. You

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simply cannot offer good beans and forget about the rest.

• They realise that they don’t need to get rid of their current chai provider; rather, jump on board because in their customer portfolio there is a segment that wants high quality whole leaf fresh chai.

5. “Only the Good Stuff”. Where did this come from?

Sugar, E-numbers, preservatives and enhancers are more and more found to be the reason of many health problems, and there is a valid reason why the conscious mind is shying away from them. We know this, and we didn’t want to be part of it. We have perfected our recipe with one thing in mind, serving “only the good stuff”, which became our motto. This declaration is a genuine and real reflection of Prana Chai.

We are proud of what we do, and the fact that we have come so far just by word of mouth has been a good litmus test for us.

Also, we help cafés who are not in it for profits. If they choose to jump on board, we supply them for free. What goes around comes around.

We help them serve better chai at no cost. It makes us happy. We never want to lose that.

6. So what’s your final say?

I guess the combination of all the above makes us a good chai partner for individuals/companies who are looking to get some extra satisfaction out of the business, not just a product. The fact that we receive many positive comments and recognition wherever we go is something that we need to work hard to sustain, and we are well aware of this.

E. info@pranachai.com

W. www.pranachai.com

22/7/13 9:30:46 AM

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82. BY JUSTEEN SINGLE

aRK D couverture The Greek term theobroma (Cocoa plant) literally means “FOOD OF THE GODS”. t this time of year your hot chocolate sales should be hitting an all time high.

Now is the time to supply your customers with the most delicious, high quality and interesting products that keep them coming back. By promoting the story behind your product and educating your customers, you can make them feel a part of your business and your passion. Chocolate has many different flavour profiles. It comes in many forms and from many origins; there’s a lot more about it that can make an interesting addition to the usual hot chocolate offering on your beverage menu.

Café Culture recently came across one of Australia’s few cocoa bean importers that is creating bean to bar and whole bean hot chocolate.

It’s the perfect time of year to catch up with Peter Mengler from Cravve Chocolate to uncover a few secrets about the food of the gods.

Peter, how did you get started? How did your passion for chocolate evolve?

I guess I was born into the food industry; my family started growing grapes in the Barossa Valley around 1832. So, it was a natural progression from vineyard to beverage industry as a process engineer/ food technician in fruit, dairy, confectionery and wine making. Over the years I have worked on different chocolate projects in a variety of applications, but it wasn’t until around 1999 that I focused solely on chocolate and tea. At the time, drinking chocolate powder in cafés was very limited, so my thinking was, why make a great cappuccino or mocca, then top it with a cheap, dull flavoured chocolate? So, single origin chocolate was born.

Can you please briefly explain the basics of processing chocolate from bean to cup?

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Typical drinking chocolate is made with cocoa powder, which is the powder residue left after the cocoa mass and cocoa butter have been removed.

Bean to cup involves roasting to enhance the flavours of the whole bean for drinking chocolate.

A low roast produces more acidic fruit flavours (passionfruit/raspberry), higher roasts produce nutty flavours – think hazelnut or almond. To reveal the fine flavours of the bean, a further process of refining and conching on black granite is used to remove the aromatic bitter components. This is a process combining temperature, shear and time, usually from 20 to 96 hours.

Your company offers quite a few different chocolate products. What is the difference between these/what are they used for?

CHOCOLATE BAR: We offer a range of 30 g dark chocolate bars crafted from different Pacific Island cacaos, ideal for pairing to specialty coffees.

COUVERTURE CHOCOLATE: Whole bean dark chocolate from Pacific cacao in a range of origins and cocoa percentages from 54 to 99%. Can be used for eating and drinking.

COCOA LIQUOR: This is 100% pure Pacific Island heritage cacao sourced from the different islands and cacao tree varieties Criollo, Trinitaro or Forastero Amelonado.

Used to make your own chocolates. Quality depends on how much sugar and other flavours may be added to it.

COOKING CHOCOLATE: Similar to liquor but in lower cocoa percentages 70-100% and refined to 20 micron. The smaller the micron number, the finer the chocolate crystals. The human palate senses below 15-20 micron as creamy or buttery.

DRINKING CHOCOLATE: We manufacture 3 types of chocolate powder based on cocoa powder of

different origins.

SIPPING CHOCOLATE: A blend of cocoa powder and cocoa liquor in dark percentages of 54 to 80%.

100% COCOA MASS: same as liquor.

How do you source your cocoa beans? Do you travel to origin, visit the farms and buy cocoa beans direct? Are they pulped/processed at the farm and then shipped in hessian bags like green coffee?

To date, we’ve been able to mainly source beans from industry contacts I’ve known for years, and we are fortunate to have regular visits from our grower suppliers; in this way, they understand the quality and flavour aspects we seek. We mainly deal direct with growers or grower groups, and the beans are pulped, fermented and sun dried on the farm; it’s a 6-10 day process. Beans are then graded, sorted bagged and shipped. We prefer a bean count of 80-90 per 100 g and a ferment of 5-7days.

Single origin/blends – is this similar to coffee?

Are most chocolates blends?

Very similar to coffee, most chocolate is a blend.

We, however, produce single origin or single plantation un-blended chocolate only. Again, I’m looking for the underlying natural flavour profile to bring to life. Blends are usually too complex and end up being a mish mash of flavour. A good bean, for example, might start with a nice liquorice, coffee flavour drifting to roasted hazelnut with a finish of raisin and honey.

Why do you specialise in South Sea chocolate?

The South Sea cacaos have an interesting history, with the first known plantings by the Spanish in 1560. Over the centuries, early Dutch, German, French and Spanish settlers added various rootstock from South America. With plantations from Fiji to Vietnam, this provides a diverse region of terroir

22/7/13 8:15:43 PM

83. to develop exquisite origin chocolate. These are heritage plantations worth preserving, and our island cousins can earn higher income from fine flavour grade rather than bulk grade. It’s also right on our doorstep to be appreciated.

You seek cocoas of exceptional flavour profiles, including organic and rare heritage varieties. Please explain ...

The first plantings were Criollo, followed by Trinitaro and Forastero – the first two being fine flavour cacao. With the warm, sea air and rich, volcanic soils, the flavours developed are strong and diverse. Strawberry and cream, licorice, hazelnut, almond, coffee, cinnamon, clove, passionfruit and banana are just a few of the flavour compounds found in these cacaos. As the islanders can’t afford sprays or fertilisers, the trees grow in a semi wild state on very small farms of 1 or 2 acres. This adds further to the flavour development; as with wine, trees grown under natural rainfall develop more intense flavour. My philosophy is “less is more”.

Cacao from PNG and Java have a strawberry and cream profile, Solomon Island fresh lime/raspberry, Fiji spices of cloves, cinnamon, anise, from Samoa nut flavours of hazelnut, almond and peanut, so the diversity of flavour a chocolate maker has to work with from the Pacific really doesn’t get much better. As a comparison, you’d need to get beans from Venezuela, Bolivia, West Africa, Tanzania and Madagascar to find just some of these flavours.

Tell us a little about the Bougainville cocoa beans. i.e. first in 30 years due to civil unrest.

Civil conflict started in Bougainville in 1989 and developed into a civil war in 1990. All the cocoa plantations were abandoned during this era. In 1997 a ceasefire was established, and the

As to marketing, whole bean hot chocolate can be SINGLE ORIGIN, SUGAR FREE, ORGANIC AND OR FAIRTRADE. In

fact, compared to cocoa powder based hot chocolate, couverture chocolate contains up to 70% less sugar.

process of re-building the cocoa industry started around 1999-2000. With aid from Australia via Austaid, 20 million cocoa trees were distributed throughout the island group. Further on farm support by Pardi and other aid groups provided fermenters and solar driers over the next 10 years, until we reached the point where the trees are now old enough to provide fine flavour, enabling Bougainville to regain its status of fine flavour grade cacao. I have been lucky enough to get some of the first shipments from Rugen and Numu Numu Plantations. The adjoining plantation of 12,000 hectares owned by Brisbane based Mantle Group will be supplying the market soon.

What are your thoughts on the health benefits of chocolate? Caffeine levels etc.

Chocolate, like coffee and wine, contain natural feel good compounds. In chocolate’s case, theobromine + Phenethylamine (PEA), which is the same chemical our bodies release when we fall in love. But, it also has high levels of antioxidants

and 750 other vitamins, minerals and flavour compounds, all of which in a balanced diet have health benefits.

How best would you suggest your café owners promote chocolate in store?

Take it from the back shelf and bottom of the menu and put it up front, you can’t sell or promote what’s not seen. The next step is to bring hot chocolate up to the café standard today’s consumers expect. I don’t mean some powdered product where you just add milk, as really you are asking consumers to pay $4 for the equivalent of instant coffee they can make at home.

Forget mugs: use 6 or 8oz cups, whole bean chocolate melted and topped with a nice textured milk and shaved couverture. It’s that simple.

We now have a product to be proud of and a healthy bottom line.

Peter Mengler M: 0417 797 770 W. www.beanandleaf.com.au

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CAFE PULSE STATE OF THE INDUSTRY REPORT 2013

the annual

CAFE INDUSTRY REPORT SNAPSHOT

How much

do you

know

about your industry?

a word from

DAVID PARNHAM MD CAFE PULSE

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Café Pulse, as part of its commitment to the Cafe Industry have shared the information gathered through this magazine in various Café Culture issues.

As part of the launch of the fourth survey, we are pleased to provide a snap shot ‘State of the Industry’ report in these following pages. We hope you find this information beneficial and that it assists you in your business and understanding of the Café Industry and the trends occurring.

23/7/13 8:17:07 PM

CAFE PULSE STATE OF THE INDUSTRY REPORT 2013

BIGGEST CAFE OPPORTUNITies 76%

FOOD

55% NEW BREWING METHODS

LESS COMPETITION

55% 51%

TEA & OTHER BEVERAGE

50%

LOYALTY PROGRAMS

34%

SMARTPHONE APPS LIQUOR LICENCE

19%

SPECIALTY MILK

17%

76%

of cafe owners are reviewing their food offerings LIQUOR LICENSE

LESS COMPETITION

and syphon. Specialised equipment has been

Interestingly with 34% of all cafes being licensed to sell liquor the low 19% level of interest in liquor licences is limiting and more awareness of local liquor licencing laws needs more education and awareness. In CBD cafes what seems a café by morning and lunchtime morphs onto a semi bar offer each evening as the café mix of business changes as driven by these demanding CBD customers. Liquor as a part of the café mix allows increased café profits and provides owners income via liquor and with other food offers Vs. coffee only sales.

Equal concern of course is that most cafes noted

developed in recent years to drive efficiency and

that they wished to have less competition and

control of the preparation of these beverages,

this goes without saying. Coffee is the most

such as the BUNN Trifecta. The new ‘must

widely available product outside of the home

have’ machine hitting the market now, is the

environment. There are real issues with the

Steampunk brewing system.

growth of many emerging coffee offers in not only neighbouring cafes however, now from

Loyalty Programs

home coffee machines, free used by employee

Whether they are traditional punch card, stamps

in office coffee machines, hotels and licenced

or other paper based systems as compared to

clubs, bakery, quick service restaurants (QSR’s),

the faster/quicker electronic versions there is

food courts, convenience stores, and other mixed

a higher consumer awareness and expectation

businesses.

that cafe has some loyalty program in place.

SPECIALTY MILKS

Now even Woolworths Supermarkets are trialing

Having a suitable program for your cafe is critical

The take up of speciality milks is low and requires product education and usage with café training and sampling – the lure of the supermarket loss leader on $2.00 plain milk 2 litre plastic bottles is too tempting to change cafés to trade up to these speciality café milks. In some cases it is delivered and packed in the fridge. Time will tell whether these speciality milk blends will attract widely increased café usage. Smart cafe operators realise that milk is as important as the coffee that they are serving, no wonder, it’s generally over 85% of a regular size beverage.

Cafe’s are so quality focussed with their coffee choice and service, this level of interest and investment needs to translate into the milk choice/selection.

“Fresh Made Coffee Options” with Vittoria as we

to the point of being entry level nowadays.

86-87.indd 87

speak and more chillingly 7/Eleven Food Stores are throwing down the gauntlet that their auto

SmartPhone Apps

machine $1 coffee offer mocks barista made

Due mostly to an ever increasing number of

coffee inconsistencies in a newly made launch

service providers for these APPs. It is important

YouTube viral ads on their

to research these SmartPhone APP offers and

Facebook pages with over

ensure they work best for your cafe and that

700,000 likes. Seems traditional

there are no extra hidden costs for both your

café channel is being targeted.

business nor as an insult to your customers.

New Brewing Methods

What is equally important is to consider

Whilst we didn’t specifically hone in on actual examples of new brewing methods it was 55% of the biggest cafe opportunities. The recent increase in awareness of other brewing methods such as cold drip, Chemex, Kone filter pour over

workflow changes in your cafe. We are seeing the trend that Cafe POS systems will connect digitally with these SmartPhone APPs and long term tech savy consumers whom wish to pre order and jump the queue.

23/7/13 8:25:54 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

a word from

Sean Edwards MD CAFE CULTURE

Café Culture has been working as the café/coffee industry voice for more than 10 years and has watched the incredible growth of this popular hospitality sector.

The Modern Food Café “Could I please have the Slow Braised Pork Belly with Cauliflower Puree, Confit Tomato, Kale and Cannellini Bean Dressing”.

the menu boards. The two nice things about the

the area in which the business is located, that

higher quality café menu is that it is reasonably

may affect this quantitative approach a little.

priced and you don’t have to book weeks in

We are blessed in Australia with fresh produce,

advance, you just wait in line with the other

even our mainstream supermarkets stock

No we are not at a fine dinning restaurant,

punters.

some great gourmet treats. The café menu that

we are at ‘Three Blue Ducks’ on Bronte Beach

I get excited when a see café owners step

highlights this fresh menu design often will be

in Sydney, one of the new age café style

outside the normality of the café menu. Yes it’s

the business with every seat filled during service

businesses.

nice to have a few old favourites on the menu

hours. I will go out of my way to eat farm fresh

The café menu is more sophisticated then ever

but when you modify them a bit you start to

produce and organic treats that taste like they

with cafes bringing up the standard of their food

create a real point of difference. For example the

have been picked from the garden that morning.

service level to meet with the high end coffee

traditional steak sanga with tomato sauce could

My personal future prediction of food trends

delivery. This style of food service is still only

now sound like, seared skirt steak on a brioche

in the café sector sees quality now being the

apparent in a small percentage of café operators

bun with tangy vine tomato relish with a stew of

winning formula for the modern café concept. I

but the trend is growing fast. With the rise of

caramalised red onion. Not only does it make the

travel a lot around the country and overseas and

café coffee sales reaching an annual figure of 13

original meal sound much more tantalising you

I still see people lining up for high quality service

billion dollars it shows us this space is healthy

could even put a few extra bucks on it for the

and product if it is presented in an affordable

and is a good arena for experimentation by the

description.

manner. The coffee service in Australian cafes

elite businesses.

Menu design is always a challenge for many

is leading the world and I can see that soon cafe

I was not shocked reading the latest survey

café owners but spending the time on this part

businesses will also lead the way with cool menu

results showing that one of the biggest growth

of the business will reward you instantly. Getting

ideas and open thinking.

areas is in the café food service area. Getting

some help by restaurant chefs is a good way to

Until now many leading food suppliers have not

away from the normal expected menu and

spice up the menu. Menus need to be seasonal

had a plan for the Café Industry. Food service

experimenting with different food offerings

and recognise current trends in environmental,

suppliers need to start looking where the

seems to be what the consumer is looking for.

freshness, locally produced and ethical sourced

consumers is spending their money and look at

I know myself I want to get the most out of my

products.

how they can enter this space before they get

hard earned dollar and I like an experience every

A good café should run at around 30% food cost

over looked. It is the independent café that is

time I go out, even if its only a breakfast or a

so getting a higher cost dish into the menu is

driving the quality approach and they still need

light lunch.

possible if the portion size is reduced a little

help from the supply chain with new concepts

We are starting to see café owners employing

and the price of the dish is put into the food

and smart products. Many new suppliers come

restaurant chefs who are several steps ahead

cost calculation. I use the following formula; the

into the market place trying to crack a franchise

of the traditional bread based café offering and

sum of all portions times by three, which will

structure with out learning from the smaller

therefore we are seeing more plated dishes on

give you the minimum sale price for that meal.

innovative café businesses. The real figures are

the café menu. If you cruise around the top end

If you apply this calculation all the time you will

that 80% of the café industry is independently

café scene in Melbourne it’s not uncommon to

never over run the food costs in the business.

run cafes. It’s time to start looking at what these

see delicacies such as duck confit, beef flank

There are still some other important factors to

figures are telling us and we will start to predict

Chimichanga’s and shin meat ragout high up on

consider such as the type of customer base and

trends faster, giving the café industry longevity.

88-89.indd 88

26/7/13 2:24:59 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

50%

OVER

Sourcing your foodservice supplies A recently conducted retailer survey covering all areas of our industry included one standout question: “What influences you into buying from your current wholesaler”?

You would think the answer would be discount - however, this was number three. The number ONE reason was service; this is directly from the mouths of retailers. They want service and yet upon speaking with wholesalers, they would say that the expectation of discount is the number one priority. “We do not pick up the client unless we offer the largest discount” - and yet, retailers then say they want SERVICE. Service comes at Over 75% of a small extra price, and café owners should consider all cafes buy from local their direct services provided by that of your local supermarkets. foodservice wholesaler vs. that of saving a dollar by purchasing their café needs at the grocery giants!

FACT

of all

Café Coffee purchases are sold with a food or snack item 49.4%

coffee only

28.5%

COFFEE WITH FOOD

22.1%

COFFEE WITH SNACKS

Impulse items are a large part of most café coffee sales. Cafés with excellent fresh food and sweet snack offers and/or menus are winning with their add on impulse sales with coffee purchases.

TYPES OF FRESH FOOD OFFERINGS 100% 82.4% 67%

33% 27.3% 17.6%

MUFFINS, CAKES & TOASTED FRUIT BREADS SANDWICHES/ROLLS LUNCH

57.3%

FULL BREAKFAST

55.9%

WRAPS PIES & SAUSAGE ROLLS DINNER/LIGHT MEALS PRE-PACKAGED FOODS

Muffins, cakes and toasted fruit breads are served at all cafes. Followed by savoury foods like sandwiches, fresh rolls and wraps. The next best offerings are full breakfast servings, baked savoury and light café meals, being offered in a limited numbers of cafes.

88-89.indd 89

23/7/13 8:32:08 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

37% of Café Owners PURCHASED THEIR CAFÉ FOLLOWING THEIR “LOVE OF COFFEE”

50% change brands

WITHIN 3 YEARS OF PARTNERSHIP WITH THEIR COFFEE SUPPLIER

PRIMARY REASON FOR dissatisfaction with coffee supplier

PRIMARY REASON FOR PURCHASing a café 37%

8%

love of coffee

14%

PROFITS

13%

BLINDING AMIBITION

13%

LIFESTYLE

49% 49% 43%

PEOPLE CONTACT

6%

make a difference

7%

OTHER

It seems most café owners and managers are their “best customers”, saying that they “love coffee”. So much so, that this year’s biggest trends are the rise in “Own Café Brand Of Coffee Beans” being used in more and more Australian cafes. We are also seeing a rise in roasting house cafe businesses – this growth is expected to continue in line with worldwide trends in “Specialist Coffee Outlets” providing single origin coffees and specialist blends, all made on premises.

90-91.indd 90

65%

35% 19%

price product quality café support

café service & delivery equipment product range

With over 50% of all Australian cafés changing their primary coffee supplier every 3 years, it appears that most café owners would say the change is due to better pricing, better brand and/or machine offers.

For many others, product quality, support services and barista training are paramount to the happy coffee brand marriage. Even the ongoing espresso machine and other equipment offered as apart of the supply agreement are considered issues that also rate highly here as potential coffee brand changers amongst café owners in this year’s study.

22/7/13 10:25:04 AM

CAFE PULSE STATE OF THE INDUSTRY REPORT 2013

cafés are serving coffees with

larger

Standard coffee dosage per shot is mostly between 7 to 9 grams depending on your state.

What does your café serve?

15grams+ basket sizes

What is driving additional café profit and consumer taste satisfaction is the rise in double shot per serve coffees in Sydney and also Melbourne. The benefits with the larger shot size is both happy consumers willing to pay a higher per cup price and the return loyalty of these coffee snob customers. Café owners in CBD “Coffices” may wish to consider including double shot coffee options to their menu boards.

per shot

COFFEE GRAMS PER SHOT BY STATE TOTAL NSW VIC QLD

6%

8%

25%

3% 3%

33%

25%

14%

36%

14%

11%

27%

WA

27%

11%

18%

31%

21%

SA/NT

17%

15%

20%

13%

14%

26%

24%

47%

20%

8%

5%

7%

73%

6g

7g

8g

9g

10g

>10g

Over 95% of all coffee beverages are milk based, this being led by cappuccino, latte and flat white coffees. However, what is important to note is that many CBD cafes are now faced by ever increasing numbers of consumers demanding to taste the coffee being served by their favourite cafe and requesting double shots to cut through the milk. They are also happy, it seems, to pay more for these perceived premium coffees.

SINGLE ORIGIN IN THE HOPPER 19.7%

Colombian multiple

17%

brazilian

9.9% 7.4%

guatemalan

7.4%

ethiopian 4% 4% 4%

Australian indonesian kenyan 26.6% other

You may be interested to know that in this year’s annual survey – 51% of café respondents are offering a single origin coffee. There is a wide range of origins being served, with Colombian coffee being the top pick in the hopper, followed by Brazilian, Guatemalan, Ethiopian and Australian coffees. In total, there were 16 origins selected by the cafe respondents.

This is satisfying the curiosity of coffee snob consumers and is expected to continue its popular growth. These single origin coffees are attaining a premium price - in some cases being sold at more than 50% extra per cup than the blend that they are offering in the cafe.

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Another interesting trend from this year’s “Cafe One Day” survey is that younger cafe owners and quality barista lead cafes are driving the single origin offers. Many cafes, especially in city CBD locations, are promoting single origin coffees as a point of difference and as a customer loyalty vs. that of the old fashioned coffee brand blended roasts available. They know the benefits of loyal consumers looking for something unique or different within their cafe offers.

23/7/13 8:33:44 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

DID YOU

31

KNOW

CAFéS USE

% RE-USABLE OF ALL

CUPS

We are observing a significant increase in consumers wishing to use their own reusable cups. This is in respose to growing awareness of environmental problems caused by single use disposable cups, often with plastic lids and lining.

Clever cafés are embracing this trend by offering a discount for those wishing to present their own cup.

The café is naturally spared the cost of purchasing the cup, but importantly, this encourages return visit loyalty, especially amongst the growing eco minded community. Another initiative is to offer for sale, reusable plastic, silicon and stainless steel cups which offer excellent retail margin and offer the first cup of coffee free of charge with cup purchase. Custom branding opportunities on such cups further promote the café. We see this trend as growing in years to come and it is a win for consumers, the café business and the planet.

While 65% of Cafés offer 8 and 12 oz paper cups Another merging trend is the move by some eastern sea board cafés to a smaller 6 oz paper coffee cup.

The reported benefit is a stronger coffee cut through the lower milk content when compared to standard 8 oz cups. We will monitor this trend over the next 12 months and advise owners m of any changes. o

16 oz

14.8%

12 oz

32.8%

8 oz

6 oz

3.7%

16.1%

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32.6%

4 oz

22/7/13 8:44:36 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

HOT

CHOCOLATE NEXT BEST HOT BEVERAGE AFTER COFFEE

HOT CHOCOLATE

56.2%

CHAI

40.4%

20.3%

TEA SYRUP enhanced coffee

21.2%

18%

5.5%

7.3%

30.4%

31.1%

13%

21.9%

34%

30.4%

MOST POPULAR HOT BEVERAGe

16.9%

73.5%

RANK 1

RANK 2

RANK 3

RANK 4

H ot C h o c o l a t e i n C a f é l e a d s t he “ ne x t be st hot be v e ra ge a f te r Cof f e e ” by 2 to 1 ra tes.

The rising trend of nicely made chai in a café vs. that of tea, which

options, training and education programs - not forgetting the

is seen as cheaper, easier to be made beverage outside of the café

benefits of direct consumer advertising brand media awareness.

was a real surprise in this year’s survey. The popularity of chai is

Smarter cafe owners are focused on the total hot beverage offer in

expected to increase in next year’s survey responses due to the rise in consumer awareness and marketing by many leading chai brands and the customer perception that chai made in a café is better, nicer and has premium ingredients etc. Tea in café needs innovation, café training and education to raise café customers’ interest. Chai seems to be achieving this customer engagement,

92-93.indd 93

their cafes and have worked hard on their “other than great coffee” programs. Having a premium quality tea offer and the use of specialty crockery and nicer separate tea pots, with matching tea cups and saucers have assisted many cafes to increase the profit in cafe tea sales and drive new consumers into specialty teas.

and is the purchase intent in cafés at this time as rated by many

In many cases, syrups can complement the flavour profile of the

café owners in this research. Similarly, many cafés have syrups

coffee. By implementing a smart menu, your cafe could appeal to

stocked in the coffee engine room and that is widely known;

a wider consumer market. Create your own “flavour of the week” to

however, these seem not to be promoted and/or these syrup

arouse interest - develop your flavour combinations and promote it.

options are not getting consumer cut through at café purchase as

It’s as simple as having a small syrup rack visible at all times near the

an added sale, due to being the lowest level recorded hot beverage

primary espresso machine and the coffee order taker suggests an

in this year’s study. The syrup offer in café needs more work, menu

added flavour, to greatly increase profits.

23/7/13 8:35:59 PM

CAFé PULSE STATE OF THE INDUSTRY REPORT 2013

THESE COLD BEVERAGE OPTIONS KICK IN WHEN YOUR

afternoon coffeeHAVE customers BEEN

Caffeined OUT

ALTERNATIVE BEVERAGE CHOICES With traditional branded soft drinks and energy drinks dominating café offers nationally, it is worth reconsidering the in café mixed cold beverage margin opportunities in old fashioned milk shakes, frappes and other café made cold beverages like “Spiders”.

Truth is that in some states, namely QLD and SA – iced coffee branded flavoured milk sales outsell COCA COLA sales in these marketplaces. Convenience stores, service stations and corner stores lead this charge, and why not cafés? Cafés have daily vendor milk deliveries the same as these retailers and at similar prices, and thus this presents good sell pricing margins for café. Please consider adding flavoured milk to your café offer and profit mix.

Cold beverages have a home in cafes, whether it is a seasonal focus, or beverage occasions such as thirsty, energy or on the go impulse purchases. Cold beverages do offer most cafes a good mix of profitable sales growth if done correctly, made available on display and kept fully in-stock.

These cold beverage options also kick in when your afternoon coffee customer has been “Caffeined Out” during the day and is looking for an alternative to coffee mid afternoon and at meal times - as the successful “V” brand advertises it: “your afternoon wake up call”.

Bottled water sales in cafes is also an increasing trend, where many cafes sell not only takeaway sales but undergo suggestive selling (mentioning, “Would you like water with that?” ) for bottled water with coffee purchases.

94-95.indd 94

STOCK & OFFER FOLLOWING PRODUCTS SOFT DRINK

100%

WATER

99%

JUICE

94.6%

ICED DRINK

80.4%

MILK SHAKE

69.6%

FRAPPE PRE PACK MILK

36.3%

10.3% TOTAL SAMPLE N = 440

22/7/13 10:29:19 AM

C A FC EA FPéU LPSUEL SSET AS T EA TOEF OTFH ET HI NE DI UN SD TU RS YT RRYE PROE RP TO R2T0 1230 1 3

Calling On All: Café Suppliers, FoodService Distributors, Coffee Brands Chefs Café Owners/Managers Baristas Purchasing Managers Marketing Managers..

Here is your chance to shape Café in 2014!

As part of our ongoing commitment to the café industry, we are compiling the next Café Pulse 4th Annual Café Owners Survey.

Do you have a café question that you want answered, or clarified? Please contact us with your question and our expert café owner panel will consider including it in the next survey.

Over the past three years we are together improving service levels for café owners Australia wide. By directly asking them to have their valued say on how they

wish to be serviced, and by the industry leading supplier base listening to their views and feedback, we have seen many in-field overall satisfaction levels rise.

New improved café focused products and services have also been launched to the full benefit of most cafés around our country.

If you wish to best understand how your café product, your product category and/ or café services can be measured by the direct feedback of café owners and their managers, then please be heard today.

For more information please contact Café Pulse E. David@pulseplus.com.au M. 0423 200 206

www.pulseplus.com.au/cafe Cafe Culture

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95

22/7/13 10:31:11 AM

96.

IT’S A COLD, WINTRY MONDAY IN MELBOURNE AND IT’S TIME TO SHUT DOWN, RUG UP AND HEAD HOME.

2

SCARED

So why is there such a large chuffed-looking crowd standing expectantly under the clock at Melbourne Central?

From the CORNER

FACES A M O N G S T

200 SMILES

ommuters, rushing to the station, skid to a halt to ask what’s going on.

Some try to slip behind the security barriers, hoping for a closer look at the action. Noisy and eclectic, a crowd of 200 are packing a roped-off space one floor below the famous clock at Melbourne Central.

It’s a totally united crowd. They are there to celebrate a turning point, a milestone, in an enterprise they care about and have helped create. STREAT. Surprisingly united really, considering it’s a bunch of architects and activists, barristers and baristas, corporates and comrades, foodies and fashionistas, publishers and politicians, students and scientists and such. Doing something good, without expecting anything in return, seems to be the uniting factor. But they are going to get coffee and cake – delicious STREAT coffee and cake.

Spicing up this cookbook and café launch soiree is the Right Honourable Robert Doyle, a right honourable foodie and Lord Mayor of Melbourne. Different flavours are added by

96-97.indd 96

Rebecca Scott, the CEO of STREAT, and two slightly scared young people – Pnina and Aaron.

These shy graduates of the STREAT program have bravely switched their trays of canapés for a microphone.

The Lord Mayor’s stage craft is confident and comedic, as he demonstrates by spontaneously singing the start of his speech to the tune of Waltzing Matilda, which had just chimed out of the giant fob-watch clock suspended above.

Clearly public speaking is welcomed for some, but for Pnina and Aaron it is a colossal feat to front 200 strangers and speak about their personal challenges.

Scott steers the conversation to "life before STREAT". Pnina touches on how she’d been bullied in previous café jobs and lost all confidence. Being estranged from her family in Sydney and then moving to Melbourne was also extremely distressing: ‘‘I knew no-one, but I wanted my independence, so I just did it and never looked back’’. The STREAT training program and its staff helped Pnina to regain confidence and learn new skills. She is grateful

now to be able to turn to cooking as a way of relaxing. Pnina is determined to pursue a career in hospitality.

It’s over to Aaron now, and Scott canvases his experience before the program. Aaron’s upbringing was very difficult and led to homelessness and drug use at a young age and impacted his ability to finish school and find safe places to live. Aaron dropped out of STREAT’s class in 2011, but came back and graduated with flying colours in 2012. The youth workers at STREAT know only too well how challenging the six-month program can be and are now offering shorter term courses. Just turning up on time, five days in a row, is a big achievement for a young person.

Aaron tells the crowd he has accomplished more than he ever thought possible and after graduating, with STREAT’s assistance, he landed his first job in hospitality. Recently, entirely on his own initiative, he applied online for a position in a hotel, "aced" the interview and secured the job – an amazing achievement. Now he is looking for a two-year

23/7/13 8:13:17 PM

Image courtesy of Nathan Stolz

P N I N A

A N D

A A R O N

AT

T H E

chef’s apprenticeship at a well-known Melbourne restaurant. There is a quote from Aaron in the cookbook – ‘‘Just because you’ve had a hard life doesn’t mean you have no future – the sky is the limit!” The quote precedes Aaron’s recipe for Bread and Butter Pudding – in memory of his beloved Nan. Nan would be proud.

There are 4,000 more Pninas and Aarons living without homes in Melbourne and another 100,000 homeless people trying to survive in Australia. Many sleep in cars and caravans, on couches and streets, under bridges – and worse. Too many are women and children. To many of us, they are invisible. To STREAT they are amazing young people, each and every one.

In three years STREAT has helped 75 of these wonderful young people, with most going on to jobs or further education.

They look forward to helping a whole lot more. They are a merry band of seriously forward thinkers.

96-97.indd 97

S T R E AT

L A U N C H

The 200-strong smiling throng leaves chuffed. Chuffed because each played an active part in the proliferation of STREAT’s Cookbook and Pozible campaigns, which led to the raising of $115,000 and the rebuilding of the café at Melbourne Central. Their real joy is knowing many more young homeless people will have the chance to take some vital steps towards recovering their lives.

STREAT’s activities have not gone unnoticed outside of Melbourne, with enquiries about starting operations and partnerships coming from many other Australian cities and also from London and Singapore. CEO Scott says a very polite but unequivocal "No, thank you" to these enquiries. That’s because STREAT’s focus is to become fully sustainable in Melbourne first – by 2016.

For more information about STREAT, go to streat.com.au, or connect via @ STREATmelbourne or facebook.com/streat. melbourne.

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22/7/13 10:36:54 AM

98.

RECIPES

SERVING GOOD KARMA IN YOUR CAFÉ CAN BE AS EASY AS USING NATURAL INGREDIENTS IN YOUR MENU. LOOKING FOR SOME INSPIRATION? HERE ARE SOME GREAT IDEAS FOR YOUR CAFÉ OR BAR.

SUGAR FREE MARGARITA INGREDIENTS 45 ml tequila 2 tablespoons lime juice - bottled more convenient, fresh tastes a lot better.

4 tablespoons water ¼ teaspoon orange extract 1 tablespoon Natvia Sweetener Ice - small handful Margarita salt or kosher salt

WHOLEGRAIN APPLE AND CINNAMON MUFFINS Preparation: 15 minutes. Cooking: 30 minutes.

INGREDIENTS 1½ cups wholemeal plain flour (Wholemeal plain flour OR ¾ cup wholemeal ¾ cup white self raising flour for a lighter “store-bought cake/ muffin” texture.)

3 teaspoons baking powder ½ teaspoon ground cinnamon 2 tablespoons Natvia 2 eggs 60 g butter or baking margarine, softened ⅔ cup milk 1 cup grated apple ½ cup sultanas METHOD 1. Preheat oven to 190˚C conventional/170˚C fan forced.

Grease a 12-hole muffin tin.

2. Place flour, baking powder, cinnamon and Natvia in large bowl; mix well.

3. Peel the apple and grate.

4. Lightly beat eggs in a small bowl; stir in butter and milk.

5. Add to flour mixture with apple and sultanas; stir with metal spoon until just combined.

6. Spoon mixture into prepared tins.

7. Bake for about 20 min (10-15 min for mini muffins), until skewer in centre comes out clean.

8. Cool on wire rack.

9. Serve plain or with butter/margarine and Natvia Sugarless Jam. Serves 12

98-99.indd 98

METHOD 1. Wet the rim of the glass and dip into a small plate of salt.

2. Combine all ingredients. You can either serve it over, or strained into the glass, or blended in a blender.

Serves 1

LOW CARB MOJITOS INGREDIENTS 30 ml (2 tablespoons) lime juice or lime wedges from about a third of a lime 8 mint leaves 1 tablespoon Natvia Sweetener 45 ml white rum Ice Club soda METHOD 1. Put mint, lime or lime juice and Natvia into the bottom of a highball glass.

2. “Muddle” by mashing ingredients together.

Traditionally, a “muddler”, which looks like a miniature wooden baseball bat, is used to accomplish this. However, the handle of a wooden spoon or spatula works fine.

3. Fill the glass with ice and add the white rum.

4. Fill up the glass with club soda and stir.

5. Decorate with a sprig of mint leaves.

Serves 1

26/7/13 1:55:45 PM

97

IAL SWEETE F I C M A K I N E W Z E A L A NN E R D O FH U H T A

98-99.indd 99

26/7/13 2:28:38 PM

Roband Grill Station Rapidly toasts sandwiches, paninis and focaccias.

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ph: (02) 9971 1788

100-101.indd 100

e: sales@roband.com.au

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22/7/13 11:13:32 AM

101.

There is a strong undercurrent being driven by customers. Everyone knows it, but not everyone gets it. These days, “HEALTH IS TRULY WEALTH”.

Health conscious customers are dictating menus and shifts in healthier alternatives in food ingredients. ightly so, given that forecasts from the National Health and Medical Research Council (2013) predict that by 2025, 83% of men and 75% of women aged 20 years or more will be overweight or obese – linking sugar as a major contributor to the obesity epidemic.

Heralding the health movement is café champion Natvia. Its natural sweetener phenomenon has infiltrated the hearts of coffee worshippers, and is now generating groundswell support from the masses – beyond the cup.

The market for naturally-derived ingredients has grown strongly in recent years due to the shift in consumer awareness, of the importance of nutrition and healthy eating. Natvia Director Sam Tew thinks that their products can be part of the solution.

There are believed to be over 14,000 man made chemicals added to food today. While most of these are well-tested and harmless, a number have come under fire recently, causing product recalls and at times major protests around the world due to harmful chemical additives.

Three years on, Natvia is reaching new heights. Working with other food brands, they are now able to provide customers healthier alternatives and cafés with food products that satisfy the demand.

Tew is modest about Natvia’s latest wins. Today, Natvia is an ingredient within several food items, including Fountain Smart Sauces (barbecue and tomato sauces), a variety of drinking

chocolates with Vitarium (kids’ range strawberry, banana, chocolate, hot chocolate, mocha and latte) all easily found at your local grocery shop.

Tew confesses, “Our goal is to spread the health revolution and change as many people’s lives as we can.

“Part of this program is to work with partners to develop healthier food alternatives that cafés can serve or customers can find at their local grocery.

“We want to provide great tasting products to your palate without compromising on the ingredients.”

Tew adds, “We have been fortunate to have found great partners who share our dream of a health revolution.”

Like a light bulb moment, Tew looks up and says, “We want to ask our café partners and food partners one question – ARE YOU IN?” Tew is simply asking café owners, manufacturers, roasters and customers to join in the health crusade fuelling his mission.

Like a prophet, Tew and his team are spreading the news on Natvia and healthier food alternatives. Judging from Natvia’s previous performance on the coffee scene with the World Barista Championships – they will have a strong following.

For more information regarding Natvia and products with Natvia, please visit www.natvia.com.au or email info@natvia.com.au

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104. STORY BY MEL SHARPE Australasian Sandwich Association

PART 2

SANDWICH S A F A R I

NEW YORK, NEW YORK! THE EATING CONTINUES IN THE BIG APPLE.

New York blew my mind. The city that never sleeps also feels like it never ends, it just keeps going, high rise after high rise ... forever. But the “wow factor” didn’t stop at the sheer size of this amazing city. Day after day as we walked countless blocks through Greenwich Village, West Village, Upper East Side, Lower East Side, Chelsea, Brooklyn and countless other corners, the diversity of New York hit home. Each neighbourhood has its own identity and community, and with that comes incredible food variety. mericans love food, and they love it big! Portion size is generous and there is no greater example than the famous Katz Deli.

We payed homage to the American sandwich Mecca, who are serving more than 3,000 customers daily! We tried the most famous Ruben Sandwich in America – made on light rye with a stack of pastrami 4 cm high topped with home-made sauerkraut and melted Swiss cheese. Amazing taste, the meat was incredible ... these guys know their pastrami. The corned beef

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mountain sandwich was amazing too, but just way too much for one person! Katz Deli feels like an amusement park: giant sandwiches, photos of famous people plaster the walls and of course, the movie When Harry Met Sally filmed a scene here.

An amazing experience, and definitely one to tick off the bucket list.

New York is well known for food trucks; they are on every corner selling everything from corn on the cob, hotdogs (of course!), kebabs, jacket potatoes with fillings, waffles and chocolate, pizza, sandwiches, and the list goes on. The cult status

of these food trucks is astounding and a lot of fun to partake in. Trucks post their day’s location on Twitter, and you go and find them, hunt your favourites out and join the queue. You can tell “the next hot thing” by the size of the queue.

On our visit, falafel was having a moment, and we waited in line for half an hour. Interestingly, our fellow queue joiners were of vast and ranging demographic: suits, families, tourists, passersby, dedicated customers who are known to truck staff by name and hunt the truck down daily. The food was great, no doubt, and worth the wait, but the

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NYC

wide reach and appeal food trucks have is what’s really interesting. They are so entrenched in the New Yorkers’ culture, that the city wouldn’t be the same without them.

Luckily for us, during our visit Brooklyn was hosting a food flea market called Smorgasburg.

So, over the bridge we went to explore the fare.

This was my favourite day in New York; yes, I did go shopping, and yes – this was better! The New York Times called it “The Woodstock of eating”, a feasting heaven; we didn’t hold back. With over 100 stalls, the selection was endless, and there were sandwiches from all corners of the globe. The Original Bombay Sandwich Company showcased a lovely vegetarian mix sandwich made unique by its combination of homemade chutney and mango powder.

At Mighty Quinns we had the slow smoked brisket sandwich – tender meat with a great smoke flavour, dressed with sea salt and extra virgin olive oil and topped with fresh pickles ... stunning! Easily the people’s choice too, with the line stretching back over 100 m ... (including us!)

Another favourite was the Cemitas, a Mexican sandwich which was jam packed with colour and flavour. It comprised southern fried chicken with so many layers of salad fillings. Due to its sheer size, it was a challenge to taste all the flavours in one bite, but incredible when you did! Easily the best looking

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sandwich we’ve seen so far!

A recurring theme in New York was slow cooked meats. Like the brisket sandwich at Smorgasburg, another venue, Eataly, provided us with a melt-in-your-mouth meat experience.

Eataly is one of those places where, as you wander through the store, you completely forget everything else in existence. A cross between David Jones Food Hall and Fratelli Fresh, Eataly is an Italian food temple ... from fresh, house made pasta to cheese and cured meats, wine, seafood, salads, sandwiches, coffee, chocolate and fresh produce.

You could want for nothing.

Walk around with your trolley and a glass of wine as you shop for your produce and goods to take home, or take a seat at one of the various eateries within and be spoilt. After the cheese and charcuterie platter, and red wine, we ventured over to a particular sandwich section which caught all of our attention. They were serving Prime Rib Baguette. Shaved prime rib and extra virgin olive oil, sprinkled with sea salt and coarse black pepper.

A lesson in simplicity ... The meat melts ... amazing!

The beef was cooked with house made porcini rub ... delicious. This sandwich stayed with each of us during our time away and nothing could match it, so, on our last day we went back and had another.

In terms of retail food-to-go, Whole Foods Markets is the king. They showcase, display and sell

an amazing volume and variety of everything you could ever imagine. The stunning visual displays of products and fantastic quality produce put Whole Foods Markets right on the map – a must visit in the US! The Panini stack was enormous with a varied selection, made fresh daily and toasted to order. The Deli Counter offered value-added salads, vegetables, pies, quiches, curries and meats. There is an amazing variety of innovative flavours and textures for the customer – a rich gastro-tapestry of quality in a convenience format.

Whole Foods Markets really got us thinking about the importance of convenience to customers and showcased some innovative ways to deliver this.

From packaging salads, layered in a tall cup which you shake to mix, to picnic style snack options to sushi style salad rolls, the delivery of these products was certainly food for thought.

New York was a rich experience. It had us thinking of bigger things, the bigger picture and how, when we arrive home, we can make our businesses better, more innovative and more targeted to our customers’ needs. Sometimes it helps to escape your own world and immerse yourself in another, you see things you didn’t before, the fog clears and new ideas are allowed in. You don’t need to go all the way to New York to do this, but a sabbatical, in some way shape or form, is definitely worth your while.

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106.

BEER

FOOD AND

THE PERFECT MATCH

With the almost endless variety of beers available today, it’s possible to find a beer to suit every occasion, every mood and most importantly, every food.

In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal. Cafés can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your café.

BEER AND FOOD - Complement, contrast, cleanse the palate LAGERS - Cooler bottom fermentation produces a dry finish. Dry, refreshing, crisp, hops. Think white wines.

ALES - Warmer top fermentation produces fruity and complex flavours. Richer, darker, malty. Think red wines.

RECIPE DEVELOPED BY PETER KURUVITA FOR SBS “SPICE TRAIL”.

Seafoods with natural, delicate spices Dry finishing hopped lagers

Highly spiced: Thai, Mexican, Indian Hoppy, bitter ales and pilseners

Rich complex meat dishes Rich fruity, malty ales

Sweet desserts, especially chocolate Rich porters and stouts

SIMPLE BASIC RULE: If excessive spice, vinegar, acidity, salt, curried, pickled or corned, then not wine friendly. Beer is the better choice.

BEER-BRAISED OXTAIL TARTLET WITH BITTER CHOCOLATE RECIPE

BEER MATCH

Jack of Spades Porter 5.0% ABV Rich roasted coffee and chocolate notes from generous use of crystal and chocolate malts. Great with rich meat dishes and even chocolate desserts.

INGREDIENTS

PREPARATION

• 12 x 3 cm savoury tart cases • 2 large red radishes • 2 tbsp lemon juice • 2 oxtails, trimmed and cut into 4 equal-sized pieces • Sea salt • Oil, for frying • 1 onion, sliced • 1 garlic clove, sliced • 125 ml port • 1 orange, juice and zest • ½ litre beef stock • ½ litre Jack of Spades Porter • 1 tbsp cracked black pepper • 50 g butter • 60 g chocolate, 70% cocoa solids, broken into squares • ½ bunch of chives, chopped, to serve

To make the cauliflower puree, sweat eshallot and garlic. Add the cauliflower and stock, and cook until the cauliflower softens and breaks down.

Strain and reserve liquid. Puree until smooth. Season with salt and pepper. Add liquid if necessary.

Peel and finely slice the radish. Place in a bowl and cover with the lemon juice (add a little water as needed).

Preheat the oven to 180°C/350°F/Gas 4.

Season the oxtails with salt. Heat oil in a large ovenproof pan.

Add the oxtails and brown on all sides. Remove the meat from the pan and set aside.

In the same pan, fry the onion and garlic until brown. Return the meat to the pan. Deglaze the pan with the port and orange juice. Reduce heat to low and reduce the liquid until thick. Add the stock, beer, pepper and orange zest.

Cover with greaseproof paper and cook, in preheated oven, for about 3 hours or until the meat is tender.

When the beef is cooked, remove from the pan. Place a sieve over a bowl and strain the cooking liquid. Pour the liquid into a clean pan and reduce to a syrupy consistency. Whisk in the remaining butter and chocolate.

While hot, remove the meat from the bone. Place into the chocolate mixture.

To serve, place a teaspoon of cauliflower puree into the tart cases, followed by the oxtail meat. Garnish with the radish and chives.

CAULIFLOWER PUREE • 10 eshallots • 5 garlic • 2 heads cauliflower • 1 L chicken stock

For more recipes using James Squire beer, visit: www.prweb03.sbs.com.au/food/jamessquire

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GREEN NB BEANS EANS FR FROM OM

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23/7/13 8:42:00 PM

110. STORY BY TERESA VAN

YUNNAN COFFEE OF

THE NUMBER OF COFFEE DRINKERS IN CHINA IS ON THE RISE. Today, coffee has firmly integrated itself into the daily lives of the younger generation across China. With the increasing popularity of coffee culture, local coffee emerges, and one of them is Yunnan coffee. Yunnan produces 98% of the country’s coffee, and when we talk about Chinese coffee we mostly mean Yunnan coffee. Yunnan is a good representation of Chinese coffee development and the position of Chinese coffee in the world.

T

HE ROMANTIC ORIGIN The aroma of Yunnan coffee has been known for hundreds of years, and it all started from the romantic lands of France when a French priest brought a coffee sprout into what is now Zhu Ku La village, Binchuan District, Dali City, Yunnan. This small sprout rooted itself deep into the Chinese culture, and this century old coffee tree still stands tucked away in the mysterious and peaceful village.

LONG HISTORY CREATED BY NATURE Yunnan grows a variety of coffees, including Arabica Catimor, Typica, and Bourbon. The unique geography high above sea level and the differences between the temperature during the night and day creates the original character of Yunnan coffee – “Fruity fragrance, rich but not bitter, and aromatic but not overwhelming”, reflecting the beauty of the Yunnan.

Yunnan covers a huge 98% of the coffee farms in China, so it is clear that most coffee in China is Yunnan coffee. Although it is not widely recognised throughout the world, it does rely heavily on export. But with the geographical advantage and the increasing quality, it is slowly putting itself on the world map as the representative of Chinese coffee. The statistic from Yunnan’s Department of Agriculture in 2012 show

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the total coffee growing area is 89,333 hectares, with the total production of 82,000 tons. This is an increase of 45.6% in coffee growing area and an increase of 26.1% in production, making Yunnan the biggest coffee growing, producing, and exporting province in China.

The predominant coffee growing areas in Yunnan are Baoshan, Dehong and Pu’er. The combined production of these areas is exported to countries such as Korea, Japan, Vietnam, USA, Hong Kong, Taiwan and several countries in Europe.

Baoshan: Xiaoli Coffee is a well-known Chinese coffee that originated in Baoshan. Coffee took its first steps here in the late 1950s and quickly received positive feedback from London. In December 2010, Baoshan Xiaoli Coffee received A grade certification and was honoured as the product that reflects the geography of China after passing the processes conducted by China’s National Standard Authority.

Dehong prefecture: the place where Chinese coffee was born. The area is 1,000 -1600 metres above sea level and covers a huge 2,000 hectares of coffee plantation. More importantly, most coffees are organically grown here, making it one of the best quality coffee in the world.

Pu’er – The Coffee Capital:

In 2012, Pu’er had a total of 43,333 hectares of planting area and 18,000 hectares of coffee harvesting area, producing 36,500 tons of coffee of which 24,700 tons were exported. There are 70 registered businesses, 30,000 households, and around 1 million people in Pu’er’s coffee industry.

Apart from being known as “City of Millennium Tea”, Pu’er is an important coffee producing region in China with the most plantation area, highest production and best quality. It is also an important distributing centre for international coffee businesses.

In 2013, China Fruit Marketing Association (CFMA) officially announced Pu’er as “The Coffee Capital of China”. A local barista competition was organised to select the representative for national competition leading on to the World Barista Championships. This announcement marks a new era of Pu’er’s coffee history.

TRACING YUNNAN COFFEE CULTURE Although Yunnan is China’s largest coffee producing region, we barely hear about its coffee culture compared to deeply rooted “Lao Ba Cha” or the tradition of “having coffee” in Hainan.

Tracing back to some of the coffee shop pioneers in Yunnan, we have to go back to 1887, when the war between China and France had just ended. The Qing Dynasty’s government signed

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an agreement which forced China to open the commercial port in Mengzi. This opened the door for foreign trade, and foreigners soon flocked into China. Vietnamese started to settle, and soon some of the oldest coffee shops like Nanmei Coffee Shop and Xin Yue Restaurant (now called Nanlaisheng) were born. In addition to coffee shops, Xin Yue Baker was also another western culture brought into China by Vietnamese immigrants.

Unfortunately, apart from Zhu Ku La Village in Dali district, most districts in Yunnan are still committed to the century-old tea culture, even in the district where coffee started.

If we explore deeper into Kunming – the prefectural city of Yunnan, we see a more modern coffee culture. To name a few: Salvador’s Coffee House settled on Kunming’s main cultural street for nearly a decade; the French Café, a French coffee shop on Wenlin Street; Chicago Coffee, a charming café and roaster; Coffee Break, a cozy café with a new taste of Korean style coffee; Kawana Café at Zhengyi Fashion Shopping Mall; and Full Cup Coffee at Wangfujing Shopping Mall. These cafés bring new coffee concepts to Kunming.

Starbucks first appeared in Kunming in 2011, quickly branching out with 3 more stores in the heart of Kunming and 2 more stores in Changshui Airport and Tropical Garden Plaza in 2012. While everything was happening in Kunming, Pu’er began to push out its own specialty coffee and the future seems bright for the Yunnan coffee industry.

Statistics show an increase of 20% in coffee consumption, fresh coffee consumption increased 30%, and there’s a 150% growth in coffee consumption in some provinces. In 2015, the estimated domestic coffee consumption in China should reach 200,000 tons and 500,000 tons in 2020. China is becoming one of the largest coffee consumers, and this rapid growth will encourage a more diverse development of coffee culture and cafés in China.

RAPID COFFEE DEVELOPMENT IN YUNNAN In March 2011, institutions such as the Development and Reform Commission of Yunnan and the Yunnan Department of Agriculture

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established the Yunnan Coffee Industry Development Plan (2010-2020). The plan aims to lift Yunnan up to be the capital of quality coffee and the centre of the Chinese coffee industry, including coffee producing, manufacturing, and trading. By 2015, Yunnan will have 66,667 hectares of coffee farms, and the number will increase to 100,000 hectares by 2020.

One could say that China is the only country with a huge coffee farming area and an enormous market to supply it to. This reflects how far Chinese coffee has come and the importance of coffee industry in Yunnan. However, Yunnan coffee farmers are just doing it for the sake of survival. This raises problems such as incomplete production chain, careless processing, and lack of coffee variety. This non-skilled manufacturing and the lack of competitiveness is hurting the Yunnan coffee industry. We see great development in terms of farming area, but this rapid development also triggers new problems.

Yunnan coffee development was very limited until 1995, when Yunnan’s government officially listed coffee as one of 18 bio-engineering projects.

It was a critical change in the coffee industry, and it was further stimulated with Yunnan’s quick coffee industry development scheme in 1998.

Aini, a corporation that has always been promoting Yunnan coffee to the world, set up a joint venture with Starbucks to improve Yunnan coffee quality and developed a complete quality management and control system. With its success, Yunnan coffee began to make a mark on the world stage.

In December 2012, the first Starbucks Coffee Grower Center in Asia was established in Pu’er, Yunnan, with the cooperation from Aini in terms of resources and technical support. The center promotes environmentally friendly coffee farming and processing to increase production and develop the quality of Yunnan coffee. At the same time, Starbucks – Aini’s coffee processing plant was officially opened, with 20,000 tons of processing capacity. Starbucks-Aini has been experimenting with 4 varieties of coffee on 650 hectares of Aini’s land across 8 different farms for the past 3 years, and if the project is a success, they plan to introduce these coffees to Yunnan.

Yunnan is integrating its resources and advantages to build its own unique identity with more sophisticated and advanced techniques. But this development must make room for quality to develop simultaneously. Otherwise, this “rapid development” would be just an illusion.

STORY PROVIDED BY: coffee t&i Magazine, Asia AUTHOR: Teresa Van, Coffee Lover Shanghai Walton Concepts Co. Ltd EMAIL: teresajh86@gmail.com

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112.

T H E C O O K A N D B AK ER .

MA MA BEA R. 526 RACECOURSE ROAD, FLEMINGTON, VIC 3031.

(03) 9376 0386

238 OXFORD STREET, BONDI JUNCTION, NSW 2022.

(02) 9388 0119 The Cook and Baker is a breath of

with the best sandwiches in Bondi

fresh air on the food scene in Sydney,

Junction: Roast Pork & Apple Slaw,

with their delicious array of home

Roast Chicken & Sage Onion Stuffing, Croque Madames ...

While attending the World Barista

entice you in with their charm, their

baking. The Cook and Baker swung

Championships at the Show

head waitress, Emma, effortlessly

open its doors almost 12 months ago

Grounds in Melbourne this year, I

gives that extra 10%, whether it

to a very happy crowd on Oxford

Baker without taking home one of

had the great pleasure of hanging

be a smile, a few extra moments

Street, Bondi Junction. Owned by

their signature donuts. Deliciously

out at Mama Bear, which has now

of her time when obviously busy,

Cherie Bevan and Tass Tauroa, the

filled with vanilla custard and

become my “must visit” when I’m

or the offer to arrange a taxi for

bakery is a return to home family

raspberry jam, and the new donut on

wanting a good coffee (Gridlock

departure.

favourites.

the list is a classic with cinnamon and

Coffee), good meal and friendly service.

Ok, yes! It does have the usual style of a trendy, cool Melbourne café. Located in an old warehouse that the owners Daniel Katz and Ash Dehartman have taken due care and attention to convert into an effective open space, the interior design beautifully retains the industrial feel. Warmth is carried from exposed light globes hanging from the ceiling, big timber beams

Another integral player is the

“We wanted to open a bakery that

Chef, Mark Wallan, who offers

harked back to traditional roots,” says

something that no one else wants

Tass. Both Kiwis, they wanted to bake

to offer me – an all day menu!

I’m over 18! I should be allowed the choice to have steak and eggs for breakfast and their own Miss Benedict (a take on eggs benedict) for lunch. On the subject of food, I was impressed by the selection of original takes on famous recipes, but most importantly, tasty, fresh

and raw brick walls. Outside also

and simple food – not always as

doesn’t fail to disappoint; a local

easy as it sounds.

graffiti artist was employed to tag

This is not the first venture for

the exterior with colourful street art

Daniel and Ash, having previously

in keeping with the café.

owned Café Cibo in Melbourne’s

classics from New Zealand that no one was doing here. Hence, they have Kiwis flocking from all over Sydney for their signature Donuts, Ginger Crunch, Afghans, and Mince “n” Cheese pies.

As the Blackboard in the shop says: “At the Cook & Baker we are incredibly passionate about sharing the pleasure that food made with love

You cannot visit the Cook and

Rapadura sugar.

Like all good New Zealand café/ bakeries, the Cook and Baker has a great selection of home made slices. We have been following the re-emergence of the humble slice as a smart cake cabinet add on, and this business is setting the standards. The presentation of the cake cabinet is amazing; it makes you want to climb in and have a personal glutinous party.

Serving Single Origin Coffee and

can bring into your life. We love what

using award winning Jersey Milk

we do and even more sharing it with

from Warrnambool, their coffee

you”, and this is very obvious, as they

certainly is amongst the best in the

bake from scratch daily.

neighbourhood.

By 7am you can get hot from

The Cook and Baker is all about the

CBD. However in this, their flagship

the oven: Nutella Brioche, Ham &

vibe, and you feel great when you

they win the battle of getting you

venture, they have flexed all their

Gruyere Croissants, Savoury Tarts

walk in the door and even better

through the door; where they win

brains and brawn to create a

with Creamed Corn, Cheddar &

when you tuck into the delicious

the war is with their open, friendly

fantastic café they can be incredibly

Shallots, and the list goes on. By

treats on your way out.

service. While Daniel and Ash

proud of.

mid morning the cabinet is bursting

Open Tuesday to Sunday, 7am - 4pm.

BUT those qualities are just where

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23/7/13 6:50:26 AM

113.

LITTLE BIRDEE ESPRE S S O .

144 MONTAGUE ROAD, SOUTH BRISBANE 4101.

0423 248 641

THE BEAN BANK COFFEE HOUSE 77 RIVER STREET, BALLINA NSW (02) 5615 0106

Weekdays can test our patience

dine-in menu, plus a large range of

and Monday mornings can hurt,

lunch items to takeaway. Hungry

but office dwellers are infinitely

patrons can pair their cuppas with

Aptly named, “The Bean Bank”

Greek food, this café has set the

the likes of a Spanish omelette,

it’s not just a coincidence but

standard taking out multiple awards

classic bruschetta or sourdough

a strategically selected position

to endorse what we have enjoyed

topped with avocado and fetta, or

between the Commonwealth Bank

many times upon both a daily and

something sweet like a toasted fruit

and Bank of Queensland in Ballina

evening pop up restaurant visit.

happier with a cup of creamy coffee in hand. Perched inside an office complex in a quiet pocket of South Brisbane, Little Birdee Espresso caters to local corporates

bagel with mascarpone and honey.

with a strong focus on social and

Those in a hurry can peruse the

environmental sustainability and

large range of quiches, pies, cookies

serving coffee with a focus on

and wraps beckoning from the

the coffee bean. Brewing Tim Adams Specialty Coffee from the Wolff Coffee Roastery in Brisbane, baristas Luke Fisher and Tiff Teo dedicate themselves to preparing and serving coffee to the highest standards, whilst sharing the current single origin offerings with their customers.

This South Brisbane espresso bar has only been open for a few months, but “little birdees” across Brisbane have already been

display cabinet.

Little Birdee Espresso support sustainable and ethically responsible practices. They source, create and serve food and beverages that meet their values, along with reducing, reusing or recycling waste that’s created along the way. Based on the values of integrity, sustainability and authenticity, Little Birdee Espresso has been conceptualised to deliver a high quality and efficient service

on the NSW North Coast. The first

Effie, a great artist in her own

joint venture by Glenn Anthony and

right has also wanted the café to

Efstathia (Effie) Vouris has become

ooze passion and so has introduced

a hot destination for quality coffee

works by many varied artists to the

and fine food having already won

walls of the café.

local business awards for two years running in it’s short 3.5 year history.

Eventually Glenn and Effie took the option to stand beside their

I first came across this new

belief and so introduced the first

café when it was in its infancy. It

fully Vegetarian and Vegan Café

exuded a wonderful vibe and I was

in the town. Whilst the change

impressed by the love the baristas

was a surprise, to many it was well

put into the cup. With Glenn’s vast

accepted.

knowledge of hospitality in food

They continued to grow the

and beverage management coupled

business with a top end coffee cart,

with a background in classical music

now on sold and still selling Bean

it is no surprise to find that he has

Bank Coffee outside the New Harvey

turned his hand to roasting his own

Norman Complex Ballina.

chirping about the quality coffee

within its corporate setting. For

and friendly service at this nest of

their customers, it means they

Probat Roaster with the assistance

they have since established the Bean

delights. Having spent many years

can enjoy high quality food and

of Master Roaster and local identity

Bank Coffee Roast House situated at

developing his knowledge at Di

drinks that are sustainable and

Mark Bullivant to create some great

Tweed Heads.

Bella Coffee, general manager

through Little Birdee’s support of

coffees.

Daylan Isai brings a wealth of

a local foundation, enjoying their

experience and a passion for

breakfast, lunch or coffee means

enormous force together with Glenn

, Lucio Alva De Rivero from Peru,

brewing a darn good cup.

making a positive difference to the

being front of house and Effie

Shane and Maddie the crew will

wider community.

heading up the control of everything

welcome you every time for a great

winning coffees are served

Open: Monday to Friday, 6.30am to

food. Effie, having the advantage

experience. Simply understanding

alongside an all-day breakfast

4.00pm.

of an overwhelming knowledge of

coffee is a way of life!

The locally roasted, award-

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coffee. Currently using a vintage

Glenn and Effie formulate an

Never to become complacent,

With the ongoing support of a great team Gera Davidson from Israel

22/7/13 9:35:56 PM

114.

PERFECT

TE X PEA ERIENCE

Hand crafted using the highest quality materials, the Zero Japan teapots are used in the finest restaurants and cafés around the world. ow many times have you had a dining experience that has been perfect, right down to the exquisite cup of tea at the end, that cleanses your palate, only to find that upon choosing that lovely caffeine free chamomile you proceed to pour your cup, and the teapot annoyingly dribbles all over the tablecloth.

Your customers won’t remember the great meal and the excellent service you provided, but they will remember pouring their tea all over the table.

Tea drinkers know and love their teas. If a quality leaf is being served, then they expect a quality teapot. Now it’s simple to give your customers this lovely tea experience with Zero Japan.

HAND CRAFTED SPOUT FOR THE PERFECT POUR

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Zero Japan are passionate about their teapots. Each one is personally checked by the company founder, Koji Inoue, to ensure a flawless finish. They are crafted for perfect balance and pour like no other. Every Zero Japan teapot has a hand carved spout, ensuring the tea falls precisely into the cup with no drips.

Hand crafted using the highest quality materials, the Zero Japan teapots are built and baked to tough commercial standards.

With replaceable lids and baskets, Zero Japan teapots stand up to the rigours of a commercial environment.

Inspired by the beautiful displays of colourful, fresh fruit and vegetables found in a traditional Japanese market, the array of colours (40) and finishes available is unparalleled in the teapot market.

Choose from a wide range of colours and shapes that will help you express the exact feel of your café or restaurant.

Choose the teapot that’s used in the finest restaurants and cafés around the world. Your customers will notice if you are using Zero Japan.

FEATURES • Hand crafted spout for the perfect pour with minimal dripping • Lid made from high quality stainless steel for limiting rust • Lid is designed to take on and off • The infuser is specially designed to sit, after your first cup, above the water line to prevent over brewing, ensuring every cup will taste as fresh as the first • The handle is part of the pot for added strength and is not added after manufacturing • The teapot is baked at 1,150 °C for strength,

to ensure tough commercial durability Visit www.zerojapan.com.au to select a teapot and find your nearest commercial stockist.

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AUSTRALIAN

CAFE INDUSTRY

DIRECTORY

Cafe

THE ANNUAL GUIDE

INSIDE THIS ISSUE 116

Café Equipment......................................... 123

Café..............................................................................126

Chai, Chocolate, Smoothies, Syrups & Tea......... 116 Coffee Roasters.......................................................... 117 Cold Beverages........................................................... 120 Dairy............................................................................... 121

Cleaning Supplies................................................123

Coffee..........................................................................126

Beverage..................................................................

Foodservice Suppliers.................................

Packaging Suppliers....................................

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Equipment Suppliers..........................................123

Roastery.....................................................................128

Training and Education.......................125 Green Bean Suppliers..............................125

Professional Business Services..........128

Machinery and Maintenance...........126

Table Top...............................................................129

Technology..........................................................129

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DIRECTORY

GROUNDED PLEASURES m. 0405 537 532 e. admin@groundedpleasures.com.au

BEVERAGE

CHAI, CHOCOLATE, SMOOTHIES, SYRUPS & TEA

BYRON BAY TEA COMPANY p. (02) 6687 2093 f. (02) 6687 2428 e. info@byronbayteacompany.com w. www.byronbayteacompany.com Byron Bay Tea Company (BBTC) is celebrating its eighth year in Australia’s burgeoning tea market with a stunning range that is taking sippers by storm. Premium quality black, green and organic herbal teas, along with their very own Chai make up the range of 20 teas to suit all tastes and requirements - from the traditional tea drinker to the more health-conscious and adventurous tea drinker. Their signature range of organic herbal teas consists of Energy, Calming, Digest, Immunity and Detox and has been created by Byron Bay Naturopath and Herbalist, Sarita Merlo. Loose leaf and biodegradable pyramid teabag options are available in various styles of packaging for cafés, restaurants, hotels, resorts, retail stores and more.

Flavour Alchemist - Craig McKenzie Our business is to supply exquisite drinking chocolates. We do this by sourcing the best cocoas from unique origins and bring them to you in their purest form. Our attitude is that it is all about enjoying flavourful sensations. We delight in the continued search for new and intriguing cocoa and flavour experiences. Our range includes African Red, Orange Infused, Cinnamon, French Mint, Tahitian Vanilla Bean and our NEW Seven Sri Lankan Spice Chai Mix and Organic Panela. All are Vegan friendly with no fillers and 100% natural.

Monin toll free. Australia 1800 188 484 toll free. New Zealand 0800 188 484 outside Australia. +61 2 9282 7700 f. (02) 9282 7600 w. www.monin.com.au With over 100 years of experience, Monin has become the leading brand of premium syrups worldwide, offering baristas unrivalled creative solutions. Founded in 1912 by Georges Monin in Bourges (France), Monin has become synonymous with quality, innovation and versatility.

In Australia, we have over 80 skus across syrups, fruit puree and sauces. The products are crafted from natural ingredients and made with pure cane sugar. Application is so versatile, from coffees, iced teas, milkshakes and smoothies through to cocktails, pastries and other culinary items. The possibilities are as endless as your imagination. Head to www.monin.com for inspiration across thousands of recipes.

Cappuccine p. 1300 788 355 f. (02) 8338 8540 e. info@cappuccine.com.au w. www.cappuccine.com.au Cappuccine Australia is a pioneer in the Australian café supplies market offering the highest quality, deliciously profitable products and equipment to cafés, franchises and restaurants.

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.

Pine Tea & COFFEE p. (02) 9680 9117 e. pine@pineteacoffee.com.au w. pineteacoffee.com.au Attention tea junkies and coffee addicts! Day dawns to the gurgling of a boiling kettle and whoosh of an espresso machine. Passionate Pine Tea and Coffee drinkers line up for their morning fix, and business roars into operation. Fresh tender SilverTip tea leaves dance flirtatiously in the teapot, and Bella Italia’s golden crema pours like honey into a cup. 2011 winner for Best Tea in the Sydney Morning Herald Good Food Guide, the SilverTip specialty tea range includes over 300 varieties. Ask about our new organic pyramid teabags for private label. We have won 32 medals at RAS, Golden Bean and RASV coffee competitions with Bella Italia. Would you like us to roast for you? Greet the day with enthusiasm and enjoy award winning supplier Pine Tea and Coffee.

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

Dr Smoothie p. 1300 133 037 or +61 2 9698 1333 (outside Aus) f. (02) 9310 1369 e. info@drsmoothie.com.au w. drsmoothie.com.au Dr Smoothie Australia has been providing premium specialty beverages throughout Australia for over 9 years. We are committed to quality and exceptional service, always providing great tasting, healthy beverages. All Dr Smoothie fruit smoothie concentrates are made from REAL FRUIT, are preservative-free, gluten-free, lactose free, fat-free, contain no artificial flavours or colours, and are shelf stable for up 24 months. Dr Smoothie’s range of Café Essentials include our delicious Original Chai Latte, White Decadence (hot and iced blended white chocolate), Iced Coffees, Mochas and Chocolates. All our products are gluten free, contain no trans-fats and are made from natural ingredients. We are also agents for the latest range of Hamilton Beach blenders, backed by a full 2 year warranty.

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PRANA CHAI e. info@pranachai.com w. www.pranachai.com Prana Chai is a gourmet, loose leaf, wet blend chai brand. During their four years travelling around the globe together, Vincent and Mario experienced the remnants of this system throughout Asia and when they returned to Melbourne, they began to develop a masala tea like that of which they fell in love with in India. The recipe was perfected in their St Kilda Café over the years, and customers grew to know and love their chai. Vincent and Mario’s paths were crossed by Koray and in a moment of fate, an alignment of the universe, a friendship between the three men began and Prana chai was born. Prana Chai is now distributing chai all over Australia and growing rapidly.

Somage fine foods p. 1300 SOMAGE (1300 766 243) m. 0438 770 087 f. (03) 8677 2577 e. enquiries@somage.com.au w. www.somage.com.au Based in Melbourne, Somage Fine Foods pioneer specialty foodservice products made from organic tea, cocoa, spices, honey and organic whole sugar. We travel the world to source the best ingredients that nature provides, grown by people who are passionate about what they do and who care for the people and the environment that supports them. Our iconic brands include Kali Premium Drinking Chocolate and Kali choc-coated coffee beans, Chamellia Organic Tea and Chamellia Teaware, the Reserve Selection range of specialty teas and Raw Goods Organic Panela. We supply leading cafes, restaurants, coffee companies and premium food distributors throughout Australia, New Zealand and Hong Kong.

23/7/13 6:22:06 PM

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CAFE INDUSTRY

DIRECTORY 117.

tea corporation australia p. (03) 9699 8500 e. mail@teacorporationaustralia.com w. teacorporationaustralia.com Tea Corporation Australia is a direct importer of the highest quality single estate teas from Japan, China, Taiwan, Sri Lanka and specially selected local and imported single herb and own blended herb teas. We supply Australians at home, cafés, restaurants, retail outlets with the finest tea, tisane. It is our pleasure to make drinking tea a wonderful experience for you.

altitude coffee roastery m. 0409 206 210 p. (02) 6772 3020 e. info@altitudecoffeeroastery.com.au w. www.altitudecoffeeroastery.com.au Family owned and operated in Armidale since 2008, Altitude Coffee Roastery is focused on providing Northern NSW and beyond with not only an award winning coffee, but also friendly, honest and reliable service. From hotels to cafés, we are happy to look after the smallest of wholesale accounts, while still being well equipped to efficiently service large customers as well. In addition to fantastic coffee we also provide training, barista accessories, biodegradable takeaway cups, crockery, hot chocolate, loose leaf tea, high quality espresso equipment and preventative maintenance/repairs to keep you going! Altitude Coffee Roastery ... Elevate Your Senses!

teaPIGS p. (03) 9825 3300 e. Vishal.Sachdev@tataglobalbeverages.com w. www.tea-pigs.com.au Teapigs was started in 2006 by Nick and Louise with one mission in mind – to improve the quality of tea people drink. The teapigs team sourced the globe to find the highest quality teas and herbal infusions. Our teas are made of large leaf, real pieces of fruit and whole flowers.

Teapigs is the number 1 super premium tea brand in the UK by offering consistent high quality tea and is now newly available in Australia. Teapigs is for venues that want an artisan brand of tea and seek to upgrade their tea offer.

TIELKA p. 1300 TIELKA (1300 843 552) e. info@tielka.com.au w. www.tielka.com.au Customers judge experiences largely based on how they were at their peak and at their end.

That is why Tielka helps café owners to create a remarkable tea experience – an experience that offers tea-lovers the same care and attention as coffee-lovers receive. Offering fine, single origin, fresh harvest certified Fairtrade organic loose leaf teas, coupled with tea brewing education, Tielka’s specialty teas delight the connoisseur’s palate while still being accessible to a broader range of tea-loving customers. Because of this unique offering, Tielka limits its tea distribution only to the cafés that share Tielka’s vision of Fairtrade philosophy and remarkable experience.

BEVERAGE

AMANTI FREEcall 1 800 COFFEE (1 800 263 333 from landlines) Global FREEcall +800 ESPRESSO (+800 3777 3776) e. info@amanticoffee.com w. www.amanticoffee.com AMANTI Coffee are a creative and innovative company that prides itself on maintaining the highest standards in training and delivery of the freshest coffee. The combination of our advanced technology and super-gourmet quality beans mean that we produce coffee that sings with perfection. It’s fresh, full of finesse, body and loaded with subtle flavours that means World Class Coffee!

aromas tea & coffee merchants p. (07) 3393 9324 f. (07) 3393 9325 e. andrewc@aromas.com.au w. www.aromas.com.au Locally owned and operated. Aromas is a boutique coffee roaster and is renowned for the role they played introducing Brisbane to premium freshly roasted coffee and exotic teas.

Aromas continues this tradition today by roasting and blending only the finest premium, single origin and organic beans. Their product range has expanded and include Syrups, Chai and Chocolate Powders; Biscuits and Cookies and a boutique beverage range – along with a host of café incidentals – all of which are available to wholesale, trade and online customers via www.aromas.com.au. We’re also the Franchisor of the Aromas Café brand – a chain of boutique cafés.

COFFEE ROASTERS

art of espresso 1645 Espresso Coffee espresso coffee

p. (08) 8365 6005 f. (08) 8165 2001 e. pas@1645.com.au m. 0413 613 613

Euro Food & Beverage – 1645 coffee is a family owned business and our passion is quality.

This is what drives us, not price. We are always striving to perfect and improve our blends and single origins. Established in 2009 with state of the art roasting facilities, we pride ourselves on producing a consistent product which has contributed to winning awards for our coffee.

We are a young enthusiastic company continually researching and sourcing premium beans to hand craft and perfect the true classic espresso. It’s who we are, it’s what we do ... quality and perfection.

p. (02) 6382 1151 m. 0408 617 180 w. www.artofespresso.com.au Art of Espresso® is a multi award winning Australian independent specialty coffee roasting business based in Young, NSW. We are a proud, genuine family owned and operated business where we base our philosophy on being mindful in establishing happy working relationships, NOT contracts. As a brand, Art of Espresso® is an authentic, ethical and sustainable product; we do not spend on fancy promotion, but rather invest into sponsoring another child in coffee growing regions and purchasing Fairtrade, Organic, bird friendly, sustainably farmed coffees from around the globe. We believe in our mother earth and we believe in you. If you believe in us, connect with Art of Espresso. Remember: we do relationships, not contracts.

Belaroma adore estate coffee p. (02) 9807 1677 w. www.adorecoffee.com.au Adore was established with the principle that wholesale coffee beans should be more than just another supply item or ingredient, to be sourced and distributed as cheaply as possible. Our staff treats the beans and the beverage itself as the very centre of a customer’s experience: a precious commodity steeped in history, tradition and culinary potential, to be treated with the reverence usually accorded a fine wine. This results in a far superior finished coffee, for cafés seeking to offer their customers a refreshing, inspirational and luxurious coffee experience.

88/86 Falconer Street, West Ryde NSW 2114.

p. (02) 8966 4300 or 1300 132 507 f. (02) 8966 4366 e. info@belaroma.com.au w. www.belaromacoffee.com.au Belaroma is one of the fastest growing coffee companies in Australia. We’re passionate about offering our customers the best coffee solution in terms of quality, flavour, freshness, training, equipment, service and support. Belaroma has a proven track record in growing our café and restaurant customers’ coffee sales. Contact us and see how we can grow your business.

As one of Asia Pacific’s most experienced contract roasters, Belaroma is able to work with you to produce your own signature blend or match your current one. Visit our website for more details. We’re committed to offering the best barista training. At the Belaroma Coffee Academy, you will be trained by one of our qualified industry professionals. Gifts vouchers available. Visit our Coffee Centre for a taste of how successful your business can be, or simply for a great breakfast or lunch. See our website for opening hours.

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Blue Sky Coffee p. 1300 232 575 f. (07) 3257 1870 e. info@blueskycoffee.com.au w. www.blueskycoffee.com.au From a passion founded in a garage with a newly purchased roaster, Blue Sky Coffee grew into the boutique roastery it is today. We believe coffee holds a place in people’s lives as much more than just a drink. We believe it plays an important role in society, enhancing social interaction and provoking stimulating thought and creativity. By handpicking every bean to match a range of palates, we are an integral part in this experience enhancement through coffee in every cup we pour, every batch we roast and every customer we serve. This is why Blue Sky Coffee is the fuel for a wide range of discerning venues. We look forward to becoming part of your journey towards the “perfect cup”.

DI BELLA COFFEE p. (07) 3252 5858 e. enquiries@dibellacoffee.com.au w. www.dibellacoffee.com From Crop to Cup ... We know coffee. Di Bella Coffee offers a range of coffee solutions to meet our customers’ needs. We source 100% of our coffee direct from farmers, through our Green Bean Buying program, blending and roasting our ethically sourced beans fresh to order.

Di Bella Coffee go the extra mile for our customers, providing them with ongoing business support and training and personalised service. For more information on how to become a Di Bella Coffee stockist, contact the friendly team on (07) 3252 5858.

Di Stefano Coffex p. (03) 9380 1111 f. (03) 9380 6200 e. coffee@coffex.com.au w. www.coffex.com.au Beginning in 1959, Coffex Coffee has always been about quality coffee. Our love for the bean brings us so much joy and keeps us striving to be better at what we do. We are dedicated in every step of the process, from sourcing the highest quality beans, the delicate and careful process of roasting and to the eventual final step of packaging. We believe it all matters.

Continuously innovative, from Italian style espressos to the likes of Single Origin coffees, we offer an extensive range of quality products which cater to the most discerning coffee enthusiast. To complement our core business, we offer a full range of commercial coffee equipment and domestic coffee machines as we distribute for Gruppo Cimbali S.p.A.

coffico coffee p. (03) 9355 8883 e. enquiries support@cofficocoffee.com.au w. www.cofficocoffee.com.au Renowned for our commitment to quality and service excellence, Coffico Coffee offers a wide range of services, including café/restaurant supply, customised blending, roasting and packaging, speciality coffee supply, barista training, large capacity contract roasting facilities, state of the art laboratory with cupping sessions daily, 24/7 technical support, along with a dedicated team of passionate service professionals committed to meet your every need.

Australian certified organic and HACCP accredited.

p. (02) 9764 8811 f. (02) 9764 8887 e. info@distefano.com.au w. www.distefano.com.au Our extensive selection of Caffe Di Stefano Signature Blends have been exclusively developed for cafés, restaurants and café societies and is our flagship brand. To us, roasting is not simply a process; it’s a passion. That’s why we go to great lengths to give you perfectly roasted beans every time. The range consists of: Caffe Di Stefano Dolce, Caffe Di Stefano Maestro, Caffe Di Stefano Forte Caffe, Di Stefano Fairtrade Organic, Caffe Di Stefano Decaffeinated Swiss Water Processed. “My father was so proud of his coffee … he signed the pack!” Nick Di Stefano.

Dimattina COFFEE Melbourne p. (03) 9462 4499 e. paul@dimattinacoffee.com.au Perth p. (08) 9244 9377 e. infowa@dimattinacoffee.com.au w. www.dimattinacoffee.com.au Champions 2011/12 – Golden Bean Roaster Competition. Dimattina Coffee was established in 1998 to exclusively service the café, restaurant and hospitality industry. We are a wholesale-only supplier. Our mission is to provide our customers with the finest freshly roasted coffee and the highest quality coffee knowledge and service. We are committed to constantly improving our coffee, customer service, and reputation. Our values are based on: • Highest quality product • Sales and service • Customer satisfaction • Employee loyalty

ducale coffee cre8ive coffee p. (07) 5527 2717 f. (07) 5500 4792 e. sales@cre8ivecoffee.com.au w. www.cre8ivecoffee.com.au We are a 100% Australian owned Artisan Coffee Company. Our main business is roasting and wholesale supply of coffee. Coffee is our passion, and our business is built on the philosophy of using the best possible raw material, roasting technology, espresso machines and grinders.

Everything we do comes from 15 years’ experience with coffee. We use only the highest quality Arabica Coffee Beans from the equatorial regions to produce our blends. This quality has been verified over the past 3 years, winning gold, silver and bronze medals at the Golden Bean Awards for our 888 Blend.

p. 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!

elixir coffee DiConti Coffee Roasters m. 0431 056 044 e. diconti@live.com 100% Arabica beans roasted by boutique roasters. The pride and passion we have for our coffee matches our quality ... but don’t just take our word for it; you have to taste the difference. Our motto is “Life is good coffee”.

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p. (07) 3356 5652 f. (07) 3356 9517 e. enquiries@elixircoffee.com.au w. www.elixircoffee.com.au It takes special nurturing to coax the richest possible flavour from each coffee bean. Whether it’s mining the mellowness from a light roast, striking the perfect balance for a medium roast or divining the depths of a robust dark roast, our coffee experts at Elixir nurture the beans to ensure the end result is always a perfect cup of coffee. At Elixir, we believe great service revolves around after-sales support. We know that our success depends on your success, and we do everything possible – from providing a superior product to training your baristas – to make that happen.

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fish river roasters

Karmee coffee

p. (02) 6329 4860 e. mail@fishriverroasters.com.au w. www.fishriverroasters.com.au

p. (02) 9966 8488 e. coffee@karmee.com w. www.karmee.com

At Fish River Roasters, we use our years of roasting and café experience to develop blends that have won over a dozen medals in national competition. This commitment to quality coffee runs through our boutique operation, from training to machine supply and service and above all to the roasting, tasting and blending of the coffee itself. From our base in the Fish River Valley on the Western Border of the Blue Mountains, we deliver coffee across Australia. For cafés and restaurants looking for a point of difference from their competition, we could be what you are looking for!

Sure, we’ve won 72 medals over the past 5 years, but at Karmee Coffee we prefer to focus on you. As a family business we want you and your customers to be taken care of like family.

TRAINING – our training baristas are veterans of both competition and fast paced, real world coffee making. They ensure that you will learn all the skills to keep you consistently pumping out world class coffees, even during your heaviest rushes.

SUPPORT – we work to your schedule, offering regular machine services at times that suit you.

PRICING – we believe that life should be fair. Our policy of reasonable pricing coupled with our premium quality coffee makes Karmee Coffee truly unbeatable. Shop around and when you’re done, give us a call. We’ll be happy to welcome you to the family.

gabriel coffee p. (02) 9417 6333 m. 0407 455 555 e. info@gabrielcoffee.com.au w. gabrielcoffee.com.au Wholesale and contract roasting. Gabriel Coffee is one of Australia’s most progressive coffee companies, with a commitment to product quality and consistency. Guided by an accomplished team of dedicated coffee fanatics, specialty grade coffees are sourced, roasted and blended in state of the art roasting facilities for customers that require excellence. Gabriel Coffee sets its own high standards and strives to meet these and customers’ expectations with a sense of fun and a healthy dose of innovation.

Genovese COFFEE Head Office. (03) 9383 3300 Sydney. (02) 9211 2211 Far North Queensland. (07) 4041 4122 w. www.genovese.com.au Genovese Coffee is a family owned Melbourne based company that has been operating since 1970. The family has a history in coffee roasting dating back to 1955 in Australia alone. Our roasting and blending expertise has made a significant contribution to the growth of the sophisticated coffee scene that exists today. The company is focused on the supply of premium espresso coffee specifically to the foodservice industry. Our success is primarily based on the focus we place on our flagship blend, Super Brazil and is well supported by the provision of high quality café products, equipment and great customer service.

51 Moreland Rd, East Coburg, VIC 3058.

gridlock coffee p. (03) 9416 5250 e. info@gridlockcoffee.com.au w. www.gridlockcoffee.com.au Award winning specialty roaster located in Melbourne. Specially sourced green beans are roasted with care and passion and delivered fresh to your business or home. Small batch roasted for optimum freshness, our blends and single origins are constantly evolving and rotating to ensure we maximise seasonal availability. Head Roaster Con Haralambopoulos is a highly acclaimed champion barista with a long list of competition titles to his name, with much of his success accredited to using his very own hand crafted blends. Choosing quality beans from around the world is what Gridlock Coffee is all about.

MOCOPAN p. 1300 730 465 w. www.mocopan.com.au Mocopan – enrich your coffee experience. With over 50 years’ experience, Mocopan customers are assured of consistent quality coffee, locally roasted in Melbourne and supplied at optimal freshness. Mocopan’s award winning coffee is supported by a dedicated and passionate team of coffee fanatics – it’s their knowledge and expertise that ensures every Mocopan customer has the right coffee, equipment, barista training, servicing and support required to produce high quality, consistent coffee their customers love every single day.

natural bean p. (07) 5476 8400 e. sales@thecoffeeplace.com.au w. www.naturalbean.com.au The Coffee Place specialises in four key areas: freshly roasted coffee beans and ancillary products, coffee machines personally matched to any environment, equipment servicing by skilled fully trained domestic and commercial technicians, as well as professional barista training (onsite and in-house). With growing demand to keep goods and services local, The Coffee Place is proud to introduce “Natural Bean”, the Sunshine Coast’s very own freshly roasted award winning coffee. Here at Natural Bean we also offer to work with your business personally to create and produce your own signature blend.

Peak Coffee p. (02) 6581 2677 f. (02) 6581 2699 e. info@peakcoffee.com.au w. www.peakcoffee.com.au The first coffee roasting business to be located on the Mid North Coast of New South Wales. We roast for local, regional and interstate retail and wholesale accounts. Research & development into quality fresh coffee has produced unique blends and individual character within single origin coffee, to expose the senses to a world of flavour profiles. Customers are fortunate to have such passion, dedication and innovation behind ‘their’ product that keeps it at the forefront of an evolving industry. With continual growth in new and exciting products, your experience into the truly global coffee culture starts at Peak Coffee Australia.

Stand out from the crowd.

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TULIP.SHI p. (02) 9473 8763 m. 0401 994 950 e. Tulip.Shi@yahoo.com.au w. www.2ndgenerationrich.blogspot.com.au

rush roasting Co. p. (02) 4862 3003 e. sally@rushroasting.com.au e. leisa@rushroasting.com.au w. www.rushroasting.com.au Professional micro-coffee roasters, sisters Sally and Leisa, have been roasting and blending extraordinary coffee from extraordinary places since 1998. Over the years we have developed our own roasting style and techniques and are proud of our product offering, with a proven record of working with our current wholesale customers to increase the coffee sales in their business. If you are considering a change and would like to discuss offering your customers the RUSH experience in your business, please contact Sally or Leisa at our roaster/espresso bar.

Tulip.Shi Speciality Coffee is the creation of prize-winning Barista and Latte Art champion, Frankie Shi. It is from his incredible Latte Art achievements that the company gets its name.

Frankie has been involved in the café business for over a decade and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from seed to cup and coffee enthusiasts cannot get enough. Frankie creates a unique blend as well as some specialty single origin coffees available for your cafe, home or office. Frankie is also the Managing Director of Relish Café in Wahroonga where Tulip.Shi Speciality Coffee was first brought to life.

veneziano coffee simply beans m. 0403 229 506 e. info@simplybeans.com.au w. www.simplybeans.com.au Multi award winning boutique roasters established by Master Roaster Giuseppe out of his passion for coffee and a desire to serve the industry with a quality product, honesty and integrity. Our distinctive coffees are created with selected Arabica green beans of the highest quality, with each roast being documented and tested to our high standards, producing “Coffee of Distinction”. Providing all things coffee, commercial/domestic equipment, training etc. giving personal service to all wholesale and retail clientele. Underwood, Logan City, Queensland. New Roastery opening September 2013: check website for details.

p. 13 COFFEE e. info@venezianocoffee.com.au w. www.venezianocoffee.com.au Specialty roasters of signature blends and premium microlot coffees, supporters of direct trade with producers and cooperatives, on site quality coffee training and education by professional baristas, First Pour café espresso bars and coffee showrooms, home of Australian barista, latte art, brewing, cupping and roasting champions, licensed Q cuppers and World certified coffee judge, professional espresso machines, grinders and equipment for café and home, recipient of countless awards, and proud supplier to over 500 of Australia’s best cafés. Veneziano Coffee’s presence is strengthened by our team of exclusive distribution partners, located in Canberra, the Sunshine Coast, Adelaide, Sydney and regional Victoria. f. www.facebook.com/venezianoCoffeeRoasters t. www.twitter.com/VenezCoffeeRstr

Volere espresso p. 1300 552 883 f. (02) 4284 6099 e. sales@volere.com.au w. www.volere.com.au

The Bean Barn p. (03) 5334 4449 f. (03) 5334 4580 e. sales@thebeanbarn.com.au w. www.thebeanbarn.com.au Ballarat’s Speciality Coffee Roaster and café. Our specialty grade coffee beans are roasted in-store, and you can be guaranteed of the freshest coffee. We have four unique blends and twenty single origin coffees for your home, office or café. Our roasters have won a total of 17 medals in competition at the national Golden Bean Roasting Championships and both the Sydney and Melbourne Royal Fine Food Shows. Distributor for Arkadia Chai, McIvers Tea and Grounded Pleasures Chocolates. Contact us for a wholesale quote on your coffee needs. 217 Sturt Street (next door to Town Hall) Ballarat, Victoria 3350. Open 7 days.

The Coffee roaster Sydney. (02) 9318 0916 Brisbane. (07) 3255 3346 f. (02) 9698 0840 e. info@coffee.com.au w. coffee.com.au Recent awards include the highest score at the 2012 Sydney Royal Easter Show for espresso; GOLD for espresso at 2012 Royal Hobart Fine Food Show; Best In Class Gold at the Melbourne International Coffee Expo for Milk Based Coffee plus 2 Silver and 6 Bronze. We have 9+ Roasting Operators to taste coffee, roast coffee and create award winning blends, so, you can be assured that we can create your café’s own award winning coffee blend. Spend an hour with us and see how it all works. Café operators should be promoting their business name on their umbrellas, instead of a coffee provider.

Volere Espresso award winning coffee* is a smooth, well rounded coffee that delivers a silky espresso with subtle chocolate overtones and a powerful edge to cut through milk, creating an exquisite caffè lattè or tantalising cappuccino. With two decades of coffee experience, months of taste profiling, blending and research went into creating a coffee that maintains our coffee belief – “La migliore qualità di caffè”: “The best quality of coffee”. Precision roasted daily, VOLERE ESPRESSO uses a blend of high altitude grown AA grade, Rainforest Alliance certified Arabica beans, sourced from the finest coffee growing regions in South America. *2012 Sydney Royal Fine Foods Silver medal in the Espresso class.

witham’s coffee p. (02) 9482 1122 e. coffee@withams.com.au w. www.withams.com.au There may be many “boutique” coffee roasters, but few who can call on the generations of coffee heritage like Witham’s Coffee. We understand that no two customers are alike, and at Witham’s we take pride in tailoring unique coffee solutions for our clients. Working closely with café owners at our Roastery, creating tailored blends or sourcing specific estate coffees, ensure they feel a connection with their coffee, its origins and its roaster. Begin your partnership with Witham’s and enjoy: the finest Arabica coffee, freshly craft-roasted to order; award-winning blends; professional barista training; personalised service; and espresso machine advice, sales and support. With over two decades in the specialty coffee industry, you can be confident in your choice of Witham’s Coffee for quality, consistency, knowledge, and service. 5 Salisbury Rd, Hornsby, NSW.

BEVERAGE

COLD BEVERAGES

bickfords the maling room m. 0438 128 832 w. www.malingroom.com.au Winner “Best Boutique Roaster of the Year” by The Age Good Cafe Guide 2013 – The Maling Room is a specialty coffee roaster and café located in Melbourne. We pride ourselves on “old school” techniques mixed with modern technology and simply, customer service that goes beyond expectations. Our roasters are our baristas, who consistently taste, refine and experiment to produce the best possible coffee. Sourcing the finest top grade beans and combining this with our passion and strong commitment is what we live for!

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p. 1800 816 769 f. (08) 8182 1899 e. info@bickfords.net w. www.bickfords.net The Bickford’s name has been around since 1874, with the flagship Lime Cordial being produced for over 100 years. Based in South Australia and 100% Australian owned, Bickford’s prides itself on producing high quality, premium beverages for consumers young and old. The product range includes cordials, premium juices, milk mixes, water, energy and coffee drinks, as well as a number of carbonated soft drinks. Bickford’s has a number of strong brands in the portfolio, which include Bickford’s Cordials, Bickford’s Old Style Sodas, Aqua Pura Fruit Splash Water, Spritz Sparkling Flavoured water and Café’cino.

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AUSTRALIAN

CAFE INDUSTRY

DIRECTORY

SCHWEPPES Australia p. 1300 133 122 As a wholly-owned subsidiary of Asahi Group Holdings, Ltd, Schweppes Australia develops, manufactures, sells, distributes and markets a range of non-alcoholic ready to drink beverages and cordials, to meet all kinds of refreshment and thirst-quenching needs. The brands we sell include Schweppes, Solo, Pepsi, Spring Valley, Cool Ridge, Gatorade, Pop Tops and Monster Energy. Schweppes Australia understands the café market, supplying many independent and franchised cafés Australia wide. For more information, contact your local Schweppes representative or call 1300 133 122.

Espresso Kick+ and Torq p. (07) 3252 5858 f. (07) 3252 5221 e. christianb@dibellacoffee.com.au w. www.dibellacoffee.com Espresso Kick+ and TORQ are both innovations by Phillip Di Bella. Espresso Kick+ is premium coffee in a can, made from simple ingredients – specialty coffee, filtered water, brown sugar and caramel. It contains zero fat, is low in sugar, and is also lactose free, gluten free and preservative free. TORQ is a natural instant coffee that captures the smooth, full-bodied flavour of specialty coffee, resulting in a smoother, purer, and more convenient coffee alternative to instant. Just add water. TORQ contains no additives and no preservatives, only 100% natural ingredients. Now available in 1L and 150 ml version.

m. 0435 794 537 e. info@wild1.com.au w. www.wild1.com.au WILD ONE beverages is a family owned company, priding itself on producing only the highest quality premium products. We have created 8 varieties of 100% pure high quality healthy juices and 8 flavours of exotic tasting sparkling mineral waters. WILD ONE beverages are positioned in the premium fruit juice and sparkling mineral water category; therefore, are only found in outlets which take a special pride in the standard of food and beverages they provide for their customers. For more information or to try a complimentary trade sample box, please contact us.

DAIRY

p. 1800 000 257 e. customer.resolution@parmalat.com.au w. www.parmalat.com.au As one of Australia’s leading manufacturers of fresh milk, yogurt and dairy, we are committed to providing our customers with high quality nutritional products and outstanding customer service. We’re very proud of our family of well recognised brands like Pauls, Vaalia, Ice Break, Oak and Breaka. As Australia’s No1. manufacturer of fresh specialty milk products, we continue to deliver improved nutrition and wellness to consumers worldwide. For all customer enquires, please call 1800 000 257.

procal dairies p. 1300 776 225 e. info@procal.com.au w. www.procal.com.au The name Procal is an acronym for PROtein and CALcium, and the phrase “Everything Good In Milk” refers to the commitment Procal has to the quality of the dairy products and the level of service we provide. Providing quality dairy products combined with exceptional levels of service to both the retail and foodservice trade, Procal Dairies has grown to become one of the largest independent dairy providers in Australia.

bite size cOFFEE treats p. (02) 9723 6500 f. (02) 9723 6511 e. info@bitesizecoffeetreats.com w. www.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. Opening its doors to the hospitality market in 2006, Bite Size now bakes over 16 million biscuits a year and supplies over 600 clients Australia wide. During this time they have won 28 Royal Fine Food Awards, which include two gold medals, Champion Biscuit 2012 & Outstanding Award of Excellence 2012 –the latter being one of Australia’s highest accolades in the field of baking. The business is still proud to be 100% family-owned.

liddells

edlyn Foods PTy LTD

p. 1800 032 479 w. www.liddells.com.au

p. 1300 661 908 e. sales@edlyn.com.au w. www.edlyn.com.au w. www.woodscondiments.com.au

LIDDELLS Lactose Free milk was first introduced into the market in Australia in 1996. LIDDELLS has grown to become Australia’s favourite lactose free dairy brand, offering a wide range of great tasting lactose free dairy products including long life milk, long life cream and yogurt.

LIDDELLS Lactose Free dairy products are made from cow’s milk and are great for people who love the taste of dairy and want its nutritional benefits, but prefer products that are lactose free. LIDDELLS is owned by Murray Goulburn Co-Operative, a 100% Australian Farmer Family Owned Dairy Co-Operative. When buying LIDDELLS, you are directly helping our farmers.

Lion Dairy & drinks p. (03) 9188 8000 f. (03) 9188 8001 e. lance.brown@lionco.com w. www.lionco.com Lion Dairy & Drinks buy 2.3 billion litres of milk from more than 1,000 Australian farms each year to produce a broad range of full cream, flavoured and modified milks. These include popular brand names such as PURA, Australia’s number 1 milk brand and Dairy Farmers, Australia’s most trusted dairy brand. Lion Dairy & Drinks have now been the proud milk sponsor of the Australian Barista Championships at both a state and national level for the past decade.

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parmalat

FOODSERVICE SUPPLIERS

wild1

BEVERAGE

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With a history spanning more than 75 years, Edlyn Foods has grown to be recognised as a key supplier to the Australian Foodservice Industry, providing Beverage, Bakery, Dessert, Condiment and Culinary preparations. Edlyn Foods is an Australian owned and operated family business and is proud to manufacture its products in Australia. With our vision to be the innovation leader in the Australian Foodservice Industry, Edlyn Foods is focused on the café and restaurant, hotel, commercial catering,institutional and QSR sectors.

F MAYER p. (02) 9669 2211 e. foodservice@mayers.com.a w. www.mayers.com.au F Mayer Imports is an Australian owned company bringing international brands to your business in Australia. F Mayer Imports have been supplying the Australian marketplace with cheeses from all over the world and also including the following brands: Lurpak, Barilla, Maldon Salt, Sanpellegrino, Callebaut Chocolate.

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FOODSERVICES SUPPLIERS

Freedom foods p. (02) 8543 3525 m. 0447 431 185 w. www.freedomfoods.com.au Catering to your growing market of Dairy Free and Gluten Free customers, Freedom Foods makes a delicious range of soy milks, cereals, biscuits, bars and snacks free from many health sensitive ingredients. We believe everyone deserves great tasting, quality food, free of the stuff you don’t need and full of the things you do. Contact: Susanna Cutcliffe, National Account Manager – Food Service.

ingham

PACKAGING SUPPLIERS

BIOPak p. (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.

p. (02) 9602 8744 w. www.inghamsfoodservice.com.au Ingham Foodservice provide quality Australian chicken and turkey products for the hospitality and foodservice industry. As one of Australia’s largest poultry providers, we supply a comprehensive range of fresh and frozen chicken and turkey products to a wide range of food service outlets across the country, as well as a selection of healthy chicken products that have been school approved.

natvia p. (03) 9521 1553 e. info@natvia.com.au w. www.natvia.com.au Going Natural For Better Health. Natvia’s mission is to change lives, not just satisfy a craving.

Proudly Australian owned, Natvia’s unique blend of natural ingredients will seduce tea and coffee drinkers and sweet-tooths alike. It’s not just diabetics and health conscious people who love Natvia for its taste and low calories – baristas love it too. They enjoy the benefit of being able to serve a 100% natural sweetener, and they themselves enjoy a better alternative to sugar and artificial sweeteners. Natvia boasts only 0.4 calories per one teaspoon as compared to 16 calories per one teaspoon of sugar. Natvia is also perfect for baking and cooking.

PAPA JOE’S p. (02) 9316 6576 f. (02) 9316 7747 e. info@papajoes.com.au w. www.papajoes.com.au On first trying Papa Joe’s Banana Bread, you will find it is soft and moist with a gentle sweetness and fresh banana taste. One of the reasons for this is because we use fresh Aussie bananas in our recipe, as opposed to flavourings or additives that you may have already noticed in other products out there in the marketplace. The moist texture is perfect for toasting, and yet is not too wet or crumbly so as to be equally enjoyed cut straight from the loaf.

simped foods p. (02) 9521 5384 e. enquiries@simpedfoods.com.au w. www.simpedfoods.com.au Simped Foods is the longest standing processor and packer of frozen fruit and frozen specialty vegetables in the country, with over 50 fruits and purees, 20 frozen specialty vegetables, fruit concentrates and aseptically packed fruits for the café market. We carry a large variety of products, grades, sizes and origins, all with different profiles for differing applications, as well as a large range of value added products such as smoothie bases, yogurt toppings, various avocado products and fruit salad. Our range is natural, fresh, nutritious and cost effective to give great visual appeal and provide cost stability to your menu. Visit us at www.simpedfoods.com.au to differentiate and add value to your business.

zuc packaging p. (03) 9540 0137 f. (03) 9544 0353 w. www.zuc.com.au ZUC PACKAGING is a manufacturer of sugar sticks, drinking chocolate and all powdered café products. Part of the Techniques Incorporated family, we are a third generation business that has been around for 30 years in the manufacturing game. With 80,000 square feet of manufacturing and warehousing, we can manufacture to your requirements. We have 3 fulltime qualified food technicians who can create new products and match existing products. Zuc packaging is the café arm of Techniques Incorporated and services direct to the café industry.

We can provide you with your own branded sugar sticks, drinking chocolates and other powdered products direct from the manufacturer, all bundled up for a cost effective deal.

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caspak p. (03) 9540 4000 f. (03) 9540 4031 e. sales@caspak.com.au w. www.caspak.com.au Coffee beans must be protected to retain quality, aroma, freshness with the heart and soul that you as a coffee roaster, nurture into that beautifully roasted bean. At Caspak we put our heart and soul into providing protection for freshly roasted coffee beans, with all your heart and soul, giving your customer the coffee drinking experience you intended them to have! We have a large range of standup and side gusset one way valve pouches. We provide custom design and printing to your requirements. We specialise in supplying the very best service, quality and technical expertise for your coffee roasting business.

COFFEE BAGS PTY LTD p. (07) 3382 7725 f. (07) 3382 7726 e. coffeebags@bigpond.com w. www.coffeebags.net.au COFFEE BAGS Pty Ltd – voted Australia’s #1 Bag Supplier. Huge stock range of Stand Up Pouches, Side Gusset Bags, Box Bottom Bags (NEW), Earth Bags (biodegradable & compostable), Flat Pouches & Gift Bags, with valves for the coffee industry and without for others. An extensive colour range, including Natural Kraft paper bags and clear bags. Heat Sealers – both hand and foot operated models (including Date Stampers). Custom Printing – printing your logo/artwork directly onto the bags (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 p. 1800 468 484 toll free (NSW, ACT, QLD) p. 1800 676 574 toll free (All other states/territories) 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, over half of which 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 the full product range suitable for a variety of channels including cafes, roasters, bakeries, patisseries, take away outlets, events and many more.

food packaging online p. (02) 9676 3387 m. 0434 632 699 w. foodpackagingonline.com.au Food Packaging Online is the simplest and most convenient way to order your disposable café packaging online. With a comprehensive range of stock design paper coffee cups in Single, Double and Corrugated Wall plus the environmentally friendly PLA lined cups, you can also conveniently add complementary products to your online order, including Bags, Containers, Napkins, Wraps, Plates, Cutlery, Gloves and more. Experience the benefits of ordering online in your own time, 24 hours a day, 7 days a week. Minimum order of just $150 and a flat $20 delivery fee anywhere in NSW, ACT, VIC and QLD.

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pac trading p. 1300 853 869 f. (02) 8845 4899 e. info@pactrading.com.au w. www.pactrading.com.au w. www.greenmarkpack.com.au

huhtamaki p. 1800 043 584 w. www.huhtamaki.com Huhtamaki is one of the world’s leading manufacturers of food and beverage packaging products. We’re passionate about packaging, supplying products to some well-known brands, across virtually every industry you can name. We combine a global network with local manufacturing, sales and support. In fact, we’ve been manufacturing high quality, certified products in Australia for over 25 years. We’re best known for our paper cups and lids, but there’s more to us than that. We manufacture and supply a huge range of consumer and specialty packaging and develop innovative bespoke packaging solutions to help our customers communicate their brands in the best way possible through great design.

Pac Trading is a specialist supplier of stock and custom food and retail packaging with a strong focus on high quality products, outstanding customer service with competitive pricing to match. Our dedicated team has extensive knowledge and experience to advise on all your packaging project requirements. All our products are food safe – certified by HACCP Australia.

The stock product range includes coffee cups, brown kraft paper bags and Greenmark line of biodegradable and compostable food service disposables: plates, bowls, takeaway containers, PLA eco cups, cutlery and napkins.

Premier Northpak

Jet Technologies p. 1300 888 723 f. (02) 8399 2277 e. sales@jet-ap.com w. www.jet-ap.com Whatever your coffee packing requirements, we can be relied upon for expert advice and support from start to finish. This includes packaging laminates, degassing valves, bag formats, artwork to complete machinery solutions. At Jet Technologies we recognise that the coffee business is a specialist industry with particular requirements, best served by specialist expertise.

We have that expertise and knowledge through numerous installations and our long-standing partnership with Italian giant – Goglio, the world leaders in coffee packing machinery, degassing valves and packaging consumables for the industry. We also offer a machine range from Communetti, Italy – perfect for the roaster packing with pre-made bags, with or without vacuum.

marinucci packaging p. 1300 737 710 f. 1300 797 739 e. sales@marinuccipackaging.com.au w. www.marinuccipackaging.com.au Marinucci Packaging provide an extensive range of foodservice packaging products. From our flagship Triple Wall TWIST Coffee Cup through to our consumable items, we have your entire café requirements covered. Marinucci supply and distribute innovative foodservice lines to a network of customers throughout Australia and internationally. With our forward thinking direction on environmentally sustainable packaging, we are committed to our strong customer service values and building strong working relationships with our business partners. With our extensive range of food packaging items, from our coffee cups to our takeaway containers, we will be able to fulfill your required packaging needs.

milton tradings pty ltd p. (02) 9677 2899 f. (02) 9677 2911 e. cus-service@miltontradings.com w. www.miltontradings.com At Milton Tradings we strive to make our Wise Buy products of the highest quality consistently, with a guarantee of your satisfaction with every use, every time. With our commitment to quality and excellence, we offer a wide range of high-quality disposable products such as: Cups, Snack Boxes, Greaseproof papers, Cutleries, Napkin, Gloves, etc. Our offices are based both in Sydney and Melbourne, with an office opening soon in Brisbane. The Wise Buy brand is an ever-growing leader in providing top quality disposable food and cleaning products.

p. 02 8596 8100 e. sales@premiernorthpak.com.au w. www.premiernorthpak.com.au Premier Northpak specialises in delivering innovative and market leading food packaging service and solutions to many of Australia’s leading cafés, restaurants, hotel caterers, fast food chains and event companies. A HAACP accredited company with a strong focus of environmentally friendly products the company has been established for over 30 years with sales and warehouse locations in Sydney, Melbourne and Brisbane. PremierNorthpak is considered by many in the industry as the benchmark company in the delivery of reliable and hassle free food packaging services. Our packaging offering includes over 4,000 product lines including customised and generic products such as paper coffee cups, plates, food trays, bags, containers, cake boxes, pizza boxes, food cartons and much more.

CAFÉ EQUIPMENT

CLEANING SUPPLIES

cafetto p. 1300 364 440 f. (08) 8340 2485 e. enquiry@cafetto.com w. www.cafetto.com Cafetto is a specialist manufacturer of cleaning and sanitation products for coffee brewing and dispensing equipment. The Cafetto range includes cleaners, descaling and cleaning tablets as well as milk line cleaners. Experts in organics, Cafetto has the only complete certified organic range of products, that is also approved by NSF. The Cafetto range is tailored to suit many systems including bean-to-cup fully automatic espresso machines, traditional semi-automatic espresso machines, home and office espresso machines, pour-over filter coffee machines and liquid coffee extract machines.

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 cafés, 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

EQUIPMENT SUPPLIERS SUPPLIERS EQUIPMENT

CAFÉ EQUIPMENT

MPM Marketing services the innovative

difference!

p. (07) 3853 5800 f. (07) 3853 5865 e. enquiries@mpmmarketing.com.au w. www.mpmmarketing.com.au

CASTAWAY is Australia’s leading brand in disposable food packaging. Owned and marketed exclusively by MPM Marketing Services, we specialise in manufacturing and custom printing high-quality disposable packaging products. Our extensive range includes recyclable coffee cups, biodegradable lids, napkins, brown and white paper bags, plates, cutlery, wrapping materials, antibacterial wipes, takeaway containers, and more. The Castaway range of double wall and single wall cups are locally manufactured in our own HACCP accredited facilities, giving us direct control over quality and consistency. Our in-house design and print team can also ensure that your brand stands out in the marketplace on any custom printable packaging product.

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baristatools.net e. Contactus@Baristatools.Net w. www.Baristatools.Net Baristatools.Net retails and wholesales barista tools and coffee equipment online. We are passionate about excellent coffee, and the only way to achieve this is with high quality barista tools. We stock everything from milk thermometers and measuring glasses to cleaning products and cleverly designed hand tamps. If you are a café wanting to retail barista equipment, don’t hesitate to contact us for more information on wholesaling or, if you are a home enthusiast chasing that perfect extraction or looking for that special gift, our range of barista tools and espresso accessories has something for everyone. For more information, visit www.Baristatools.Net or email Contactus@Baristatools.Net

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DIRECTORY

Friis Coffee Vault m. 0412 211 965 e. mike@friiscoffee.com.au w. www.friiscoffee.com.au

BRITA PROFESSIONAL

The Friis Coffee Vault keeps your coffee fresh by locking in flavour while blocking out light, air and moisture. Once sealed, the built-in freshness valve vents away CO2 gas. Stored in a cool, dry place, your coffee stays rich and full of flavour. The Complete Coffee Storage Solution!

p. 1300 557 762 e. professional@brita.com.au w. www.brita.com.au BRITA is the world’s No.1 selling water filter. Over the past 40 years, BRITA has expanded from a small, one-man business into an internationally operating company and is still family-run.

Today, the company develops, produces and sells innovative drinking water filters for both domestic and professional use in over 80 countries on all continents.

CHEEKI p. (02) 9939 1900 e. sales@cheeki.net.au w. www.cheeki.net.au Cheeki is Australia’s leading brand of stainless steel lifestyle products, founded with the aim of combating the growing problem of disposable bottles, cups and food containers. The Cheeki range includes the best-selling coffee mug and brand NEW design coffee cups. Both fit under most barista machines, feature double-wall insulation to keep coffee warm for up to 5 hours, and non-spill lids. Coffee cups come in both 8 oz and 12 oz sizes. Make a Cheeki coffee cup your own, with full customisation available. Cheeki is currently looking for distributors in all states.

coffee parts p. (02) 9666 6114 e. info@coffeeparts.com.au w. www.coffeeparts.com.au Coffee Parts is Australia’s online leader of coffee machine spare parts, accessories and coffee machines. With a huge range of over 10,000 items, Coffee Parts is the one place for all your coffee supply needs. From milk jugs to steam valves, Coffee Parts caters to everyone, from home baristas to industry experts. Our online shopping cart system makes it easy for anyone to place an online order. Most orders are posted on the same working day and delivered next working day. It is our passion to help you deliver that perfect espresso! Contact: Pedro Lara Warehouse and Showroom: 19/75 Corish Circle, Pagewood NSW 2035.

d’Ancap p. (03) 9530 8992 e. info@casaespresso.com.au w. www.casaespresso.com.au w. www.ancapcups.com Italy’s most prestigious cup maker, d’Ancap, is now in Australia. Kiln fired at 1400 °C and 100% made in italy, our range of quality porcelain products are the choice of coffee roasters, cafés and baristas around the world. State of the art production techniques, thick, hard glazed porcelain and a dedication to functional design and quality ensure that every Ancap product preserves your coffee’s aroma and flavour. Our range also includes a series of artist inspired decorated cups and “Espressine” stove top espresso makers. Ancap is the official cup of the World Latte Art Championship, Australian Pura Latte Art Championship, Detpak Australian Barista Championship, AASCA sponsor and sponsor of the Golden Bean Roasting Competition and Conference.

Pentair everpure p. 1300 050 973 e. au.everpure@pentair.com w. www.everpure.com Pentair® Everpure® has been a leading global provider of quality water solutions to the foodservice industry for more than 80 years. Our total water management approach systematically manages the water in your café to ensure all your water using equipment is operating efficiently and your ingredient water is of the highest quality. That’s why so many foodservice operators depend on us to solve their water problems. Find out how we can improve your food and beverage quality and protect your equipment from costly scale or corrosion damage.

PULLMAN ESPRESSO ACCESSORIES e. enquiries@coffeetamper.com.au w. www.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 customsized 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!

TEMPTAG m. 0413 447 363 e. info@temptag.com.au w. temptag.com.au The Temptag is designed to give an instant indication when milk is at its optimum serving temperature for preparing milk-based coffees. A fundamental part of serving a great coffee is consistency. The precision of the Temptag allows the user to serve coffee at a perfect temperature every time. Unlike traditional thermometers, Temptag has no direct contact with milk once applied to the milk pitcher correctly. This eliminates the possibility of cross contamination, as well as promoting hygiene. Once the milk reaches the ideal temperature, the colour will react, giving an instant indication that the milk is ready to be served. Temptag’s patented technology has been developed for full cream and skim milk, while another has been specially developed for soy milk. The Temptag is ideal for commercial use in cafés, restaurants and hotels, as well as at home or the office.

zero japan w. www.zerojapan.com.au

eazytamp m. 0412 315 098 e. elie@eazytamp.com.au w. www.eazytamp.com.au The Eazytamp is an all-Australian made intelligent spring-loaded coffee tamper that compresses consistent weight every time. The Eazytamp can be purchased with a 15 kg or 10 kg spring and is now available with a new and innovative range of tamping heads, enabling the user to extract different flavours from the same coffee. The parts of the Eazytamp are now interchangeable, so the user can construct their own tamper to suit their individual preferences. It’s an essential quality tool for home and professional baristas that takes the guesswork out of making great coffee.

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Only Zero Japan teapots deliver the perfect pour. Created by hand using the highest quality materials, they withstand the rigours of a commercial environment. Features: Baked at an extreme temperature for durability; Replaceable stainless steel lids and baskets; The handle is part of the pot, not added on, which gives extra strength; Dishwasher safe; A large range of colours and finishes to express the personality of your cafe or restaurant. Choose the teapot that is used in the finest restaurants and cafe’s around the world. Choose Zero Japan at www.zerojapan.com.au

Absolute Espresso Services: for listing see Machinery and Maintenence - Coffee Beverage Food Group: for listing see Machinery and Maintenence - Coffee Bezzera Coffee Machines: for listing see Machinery and Maintenence - Coffee Complete Café Services: for listing see Machinery and Maintenence - Coffee Grand Roasters: for listing see Machinery and Maintenence - Roastery UNOX: for listing see Machinery and Maintenence - Café

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AUSTRALIAN

CAFE INDUSTRY

DIRECTORY 125.

TRAINING & EDUCATION

Australian Barista Academy WA p. (08) 9267 3600 Vic p. (03) 9269 6700 WA f. (08) 9267 3622 Vic f. (03) 9269 6722 e. info@baristaacademy.com.au w. baristaacademy.com.au The Australian Barista Academy is dedicated to inspiring excellence in coffee brewing to the specialty coffee industry and passionate home baristas. You don’t need any experience; all you need is a genuine interest in coffee. ABA instructors have collectively won over 15 barista competition awards and are experts in the field. Class sizes are kept to a minimum, to ensure that each participant receives proper attention and maximum instruction. We use state of the art equipment and we only use fresh, locally roasted coffee. There are course options for all levels. Contact us directly; we’d love to hear from you. Western Australia – 135 Lake Street, Northbridge WA 6003. Victoria – Level 1, 300 Rosslyn Street, West Melbourne VIC 3003.

GREEN BEAN SUPPLIERS

BC Coffee Merchants m. 0402 428 111 e. customer@bccoffee.com.au w. www.bccoffee.com.au BC Coffee Merchants specialises in supplying the highest quality Asian specialty green coffees to roasters worldwide, whilst creating new supply of Asian specialty coffees with select producers committed to quality. Producing consistent and exceptional quality green coffee requires focus, which is why our focus is on one region only − Asia. With year-round presence both on the ground at origin with producers and in Australia with roasters, rigourous quality assurance, extensive experience in Asia and a commitment to being the experts, we are positioned to properly serve roasters individually and to move Asian specialty green coffee production forward. Contact us for samples and to discuss how we can help you.

bennetts barista basics coffee academy

R

p. 1300 366 218 w. www.baristabasics.com.au

Coffee Academy

Barista Basics Coffee Academy is the only dedicated coffee training facility in Australia that is an RTO (Registered Training Organisation) and which also offers a TAFE qualification upon completion of its Master Barista course. We are recognised by the government to deliver SITHFAB012B Prepare and serve espresso coffee and SITXOHS002A Follow workplace hygiene procedures. We specialise in small hands-on classes, have multiple qualified trainers and are based in easy to get to locations in the CBD in Brisbane, Melbourne and Sydney.

p. (03) 9853 0328 f. (03) 9853 0330 e. trading@hab.com.au w. www.hab.com.au Bennetts – Three Generations in Coffee.

Founded in 1918, Bennetts is a private Australian company and the leading importer of quality coffees and teas from across the world. Our success is built on our knowledge of the coffee and tea industry and our practice of building partnerships with our clients. For almost a hundred years we have been the bridge between Australian coffee and tea businesses and the finest producers from across the world.

Carpenter products Jelco m. 0423 452 864 e. admin@groundedpleasures.com.au e. espressoguru@hotmail.com Creators of How To Make The Best Espresso - 3rd edition is coming soon, available for less than the price of a good kilo of single origin coffee beans. Previous editions sold over 15,000 copies. Featuring: New Extensive Coffee menu, Based on the National Coffee Standards, Training tips Contributors include: World Barista Judge - Justin Metcalf, Q Grader Aaron McGifford, Coffee Evening by - Lachlan McKenzie, Coffee Art by Chris Philips and many other industry leaders contributions. This manual is 80 plus colour pages and a great training tool.

107 Clarendon St Soldiers Hill Ballarat VIC 3350. Contact - Lachlan McKenzie for bulk orders.

The Australian Coffee School

the australian coffee school

™ ™

Australia’s Most Popular Coffee School

p. 1300 135 168 e. info@theaustraliancoffeeschool.com.au w. theaustraliancoffeeschool.com.au

Our exceptional team has over 50 years of combined experience working within the coffee industry. All our coffee specialists hold a certificate IV in Training & Assessment and are professional baristas. Whether you have never used a coffee machine before or perhaps wish to refresh your skills, our courses are a great start and lots of fun. Master Barista course is now available, which includes Roasting Skills. Floor 5, 250 Pitt Street, Sydney NSW 2000.

Opening Soon – Gold Coast QLD.

p. (03) 9822 5994 f. (03) 9822 5995 e. ajit@carpenterproducts.com.au w. www.carpenterproducts.com.au Carpenter Products distributes high quality green coffee from Papua New Guinea to Australian and New Zealand based roasters. We currently supply Kindeng, Sigri and Bunum Wo coffee, produced by Carpenters Estates. Carpenter Estates and Carpenter Products are both divisions of the WR Carpenters Group. All plantings originated from the Jamaican Blue Mountain region and are grown organically. Our coffee concentrates on the Typica variety, which produces a finer coffee than other Arabicas in Papua New Guinea. From handpicked coffee cherries through to the final hand sort before packing, all growing and processing practices follow a system to provide the highest standards and quality at every stage.

coffee brothers m. 0411 343 832 e. tony@coffeebrothers.com.au w. www.coffeebrothers.com.au Specialising in: Coffee imported from the Pacific Islands.

Our coffee comes from these remote islands full of mystic and ancient Kustom practises with wonderfully traditional villages. A direct relationship with the farmer is the most important part of our business; if they know what we want and we know what they want, we both win.

Our business ethics reflect the trust we have in our farmers, and we wish to foster an ongoing relationship with everyone associated with these Pacific Island coffees. From “bean to cup”, the process is honest, rewarding and real.

CONDESA William Angliss Institute p. 03 9606 2103 f. 03 9606 2546 m. 0435 659 820 e. caiam@angliss.edu.au w. shortcourses.angliss.edu.au/Coffee-Academy The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a perfect cup of coffee. 555 La Trobe Street, Melbourne VIC 3000.

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p. (02) 9114 8170 f. (02) 9698 5460 e. sales@condesa.com.au w. www.condesa.com.au Condesa is a new Australian subsidiary of the Ecom Coffee Group, one of the world’s leading green coffee merchants. Condesa is uniquely positioned to connect Australian coffee roasters directly to coffee growers around the world through its unrivalled network of origin operations. Condesa has the ability to source high quality coffee, provide ongoing supply and distribution management, market analysis as well as risk management solutions for our customers. Please do not hesitate to contact us if you wish to arrange a quote, a cupping session, or anything else we may be able to help you with!

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GREEN BEAN SUPPLIERS

crop del monte

popcake automatic

m. 0431 135 310 e. andres@cropdelmonte.com.au w. www.cropdelmonte.com.au

p. (02) 9838 7099 e. hans@popcake.com w. www.popcake.com

The project CROP DEL MONTE consists mainly of being the link between small coffee growers and coffee Roasters in Australia. Our single origins are completely traceable and have been directly sourced at origin, from the mountains of Colombia straight to your business. A generous premium goes to the farmers or co-ops. Additionally, a donation per kg sold will be given to the families that produced these coffees at origin. This is one of the advantages of having complete traceability through direct sourcing. Our coffees go through a strict selection process in order to assure the best cup profile and consistency. Currently offering Tolima, Cauca, Quindio and Nariño.

POPCAKE® is the world’s first commercial-grade automatic pancake making machine. From humble beginnings in Sydney Australia, the concept has evolved through extensive trials and endless hours of in-field testing culminating in a robust machine that meets the demands of today’s commercial foodservice industry.

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

my crop to cup m. 0438 844 880 e. moshe@mycroptocup.com.au My Crop to Cup was established in 2010 as a green bean purchasing company – dedicated to pursuing ethically responsible direct trade opportunities throughout the world’s coffee growing regions. This program enables the company to work one-on-one with farmers, sourcing the best quality beans and purchasing them directly from the farm at prices that reflect the high quality of their stock. My Crop to Cup understands that when the price of coffee reflects the great quality of stock, farmers can produce at a much more efficient rate and deliver a great return on their investment. More efficient systems at the farming level allow access high-end varieties of green beans, as farmers can more easily ensure premium quality produce. The program strives to improve the quality of life, livelihood and business opportunities for the communities we engage with.

South American Bean m. 0430 657 450 m. 0481 195 175 e. info@southamericanbean.com.au SAB – South American Bean is your Colombian connection for green coffee beans direct from the farmer. We are a family owned company based in Queensland and also have an office in Ibague, Colombia. SAB has strong relationships with excellent farms from quality growing regions such as Huila and Tolima. We offer micro lots to large volume supremo, all our beans have independent SCAA cupping scores, 100% traceability and travel in Grainpro lined jute bags.

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 professional 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.

SKOPE p. 1800 121 535 f. 1800 121 533 e. enquiry@skope.com.au w. www.skope.com SKOPE designs and manufactures commercial refrigeration and foodservice products for the hospitality and retail sectors, including restaurants, cafés and bars. SKOPE’s extensive product range includes chillers, freezers, blast chillers and shock freezers, cool and freezer rooms and the customisation of products to suit individual requirements. High expectations of quality and performance, and SKOPE’s long-standing presence in the industry, have resulted in design values and products that rise well above the minimum safety and performance standards. For the best in refrigeration you can depend on SKOPE.

unox p. (03) 9876 0803 e. info@unoxaustralia.com.au w. www.unoxaustralia.com.au

3brothers australia pty ltd m. 0425 255 394 f. (02) 9764 8887 e. tercio@3brotherscoffee.com.au w. www.3brotherscoffee.com.au 3Brothers Australia is a transparent channel between Coffee Growers and Coffee Roasters.

We source the most exquisite and unique coffees from the best and most consistent growers and Micro-Regions in Brazil. Our base in Brazil enables us to be present in the farms during the entire year, supporting and assisting the growers and making sure that consistency will be delivered to coffee roasters overseas. We support the sustainable model, are passionate, and care and respect local and broader communities as well as the environment; it’s the reason why we and our partner farms execute everything with the utmost care and dedication.

MACHINERY & MAINTENANCE

CAFÉ

Genovese Coffee: for listing see Beverage - Coffee Roasters

COFFEE

MACHINERY & MAINTENANCE

Hit Equipment

absolute espresso services

p. 1300 85 69 70 e. info@hit-equipment.com.au w. www.hit-equipment.com.au

p. (03) 9357 5844 Free Call. 1800 ESPRESSO f. (03) 9357 5846 e. info@espressoservices.com.au w. www.espressoservices.com.au

HIT Equipment’s easy to use machines save valuable time and money. HIT Equipment International is a proudly Sydney based company that draws on international expertise and technology to deliver innovative solutions for businesses like yours. World First Restaurant Equipment and Catering Equipment. We put innovation and affordability at the heart of everything we do. Our systems are the best available on the market. The home of the best brands • Thomas Dörr • Rösler • Frucosol • Nicem • QKIT. How can we help? We’ll save you time and money. We’ll take the drudgery out of food service preparation. If you’re ready to automate your kitchen, you’ve come to the right place. Innovative solutions from café style operations to convention centres.

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UNOX is a leading manufacturer of professional ovens, a dynamic and growing company since the year of its foundation in 1990. Today we are progressively becoming the benchmark in the industry because of our ability to combine quality, competitiveness and simplicity within every product and service we offer. UNOX believes in innovation and interaction with our customers, and we undertake extensive research within the marketplace to maintain a positive relationship and continued collaboration with them. The continued efforts in problem solving and technological innovation and the attention we give to all stakeholders, makes UNOX the ideal partner for any company who wants to grow and develop in today’s market.

Absolute Espresso Services is a leading service and sales company in the coffee industry. The company’s founder, Phillip Pulis, first established his own business in 1989 and since then has developed his vast knowledge and experience to head the company as it is known today.

With his mechanical and engineering expertise, he has been able to build a dedicated and passionate team to provide onsite services, sales, spare parts, and fully equipped professional workshop facilities. Other services include a coffee training and equipment demonstration room ,accompanied by commercial and domestic showrooms. For a full service experience please call, 1800 ESPRESSO. 11/ 15-17 Jesica Road Campbellfield VIC 3061

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CAFE INDUSTRY

DIRECTORY 127.

bezzera coffee machines p. 1300 550 927 f. (07) 3277 6365 e. sales@bezzeracoffeemachines.com.au w. www.bezzeracoffeemachines.com.au Bezzera have been the benchmark for more than 100 years. Since Luigi Bezzera invented the world’s first espresso machine in 1901, his descendants have been producing machines that live up to the honour and unrivalled reputation of the Bezzera family name. Still family owned and run with the same unwavering commitment to quality, Bezzera espresso machines continue to pay homage to the skills, artistry and passion of this visionary Italian family.

Demonstrating their commitment to excellence, each machine is backed by solid guarantees including: • 50% Trade In Guarantee in 5 Years • 100% Parts Availability Guarantee • Free Lifetime Product Support Guarantee.

BFC Coffee Machines p. +39 0438 394979 f. +39 0438 394587 e. info@bfcsrl.it w. www.bfcsrl.it BFC over the years has become one of the leading Italian companies in the field of espresso machines. The company, since its inception, has been committed to providing a quality product and providing excellent service to its clients, always working in an environment. Top quality and high production flexibility are the decisive factors that lie behind the success of our coffee machines on the world market. Heart and body (copper boilers, connection tubes and steel housings) are made entirely inside our new facilities in Scomigo di Conegliano (ITALY). Our aim is to continue to invest in research, design and training, and can thus be every day of the success of those who choose BFC.

Complete cafe services p. 08 8338 0600 f. 08 8338 5296 e. tech@cafeservices.com.au w. www.cafeservices.com.au Complete Café Services is an INDEPENDENT Sales and Service company. We are not affiliated with any one particular coffee company or machine manufacturer. Our ONLINE STORE has one of the largest ranges in Australia. Although our coffee equipment is some of the most competitively priced in the industry, we also offer incredible value in the quality of our products and highly professional, expert service. We are an authorised service company with national service partners.

disavè p. (03) 9702 7733 f. (03) 9702 9933 w. www.disave.com.au e. sales@disave.com.au A family owned and operated business with over 50 years and three generations of experience with espresso machines, we have become an industry leader, setting the benchmark for quality, reliability, affordability and most of all, desirability. With our experience we have helped develop new equipment to meet and stay in front of the industry’s changing requirements.

Espresso company australia p. 1300 326 326 f. 1300 789 826 w. www.espressocompany.com.au

boema p. (02) 9756 4744 e. info@boema.com.au w. www.boema.com.au The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of flavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy.

Boema Coffee: medium, espresso, full flavoured and organic award winning coffees – 4 styles of coffee for all tastes.

bunn Quality Beverage Equipment Worldwide

p. (+1) 217-529-6601 f. (+1) 217-529-2827 e. international@bunn.com w. www.bunn.com

Understanding and responding to customer requirements has always been important to the Bunn-O-Matic® Corporation (BUNN®). Offering a complete line of dispensed beverage equipment, BUNN manufactures coffee brewers and grinders; liquid coffee dispensers, iced tea brewers; cappuccino, granita, and juice machines; superautomatic espresso systems; precise temperature water systems; water quality systems and paper filters. With global headquarters in Springfield, Illinois USA, the company strives for total customer satisfaction through superior equipment and unmatched service with support from facilities in the United States, as well as in Mexico, Canada, United Kingdom, Germany, China and Brazil. For complete product descriptions, visit www.bunn.com. Brian Wisniewski, Senior Vice President, International Sales, Springfield, Illinois 62703 USA.

COFFEE WORKS EXPRESS p. (02) 9533 2693 f. (02) 9533 2893 e. sales@cwe.com.au w. www.coffeeworksexpress.com.au Espresso Equipment and Technical Solutions. Coffee Works Express authorised Australian importer and distributor of quality commercial and domestic espresso equipment. CWE brands include: WEGA espresso machines and grinders, FRANKE coffee systems, SLAYER handcrafted espresso machine, BNZ grinders and ISOMAC domestic range. Coffee Works Express is proudly an independent espresso equipment importer, established since 1998. CWE have built and will continue to build their reputation on being a leading espresso coffee equipment and technical service provider, offering unrivalled quality and reliability. For further information, visit our website: www.coffeeworksexpress.com.au or email sales@cwe.com.au

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Espresso Company Australia Pty Ltd is Australia’s premier supplier of traditional domestic and commercial espresso machines, coffee grinders and steam machines. With the exceptional brands we currently have in our portfolio, it allows us to continue and further strengthen our position as a dedicated and reliable supplier of quality, knowledge, service and support to the Australian espresso coffee market.

GLOBAL COFFEE SOLUTIONS p. 1300 552 883 f. (02) 4284 6099 e. sales@globalcoffee.com.au w. www.globalcoffee.com.au Global Coffee Solutions (GCS) is a dominant player in the provision of commercial coffee systems to Australia’s restaurant, café, hotel, corporate, licensed, quick serve restaurant and service industries, with the finest premium coffee and commercial equipment. With many years of experience in the coffee industry, GCS is able to assess your needs efficiently and accurately to provide the ideal application to best suit your establishment, staff and customers. GCS is your one-stop agent for Astoria and Futurmat traditional spresso machines, Macap grinders, along with the ever impressive Melitta and Cafina range of automatic and super automatic coffee machines – ranging from your domestic to commercial varieties.

premier products p. (02) 9417 9900 f. (02) 9417 9999 w. www.premierproducts.com.au Sanremo Coffee Machines/Premier Products Australia. Importer of Espresso (commercial), Pod (ESE) and Automatic coffee machines for commercial, office and domestic use. Sanremo coffee machines include traditional and multi-boiler, from 1 to 4 group. Mazzer and Sanremo commercial grinders. Full range of tea and coffee accessories, including Premier Tazze coffee and tea cups and Latte Pro. National Service Network. Unit 3, 7-9 Orion Rd Lane Cove, NSW, 2066.

the beverage food group m. 0412 865 782 e. frankb@thebeveragefoodgroup.com w. www.thebeveragefoodgroup.com Offering a wide range of wholesale products to the commercial food and beverage industries, we endeavuor to source the most innovative and sought-after equipment and products from across the globe. Whether it is for cafés, restaurants, hotels, retail, caterers or events, our wealth of experience within the food and beverage industries has enabled us to successfully operate the full spectrum of services needed to grow markets within Australia.

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CAFE INDUSTRY

DIRECTORY

ajb insurance MACHINERY & MAINTENANCE

p. 1300 887 911 f. 1300 887 912 e. sales@ajbinsurance.com.au w. www.ajbinsurance.com.au

ROASTERY

appliance maintenence company

AJB Insurance Solutions offer a large suite of insurance products; we can assist with all commercial and domestic insurance enquiries. With the growing number of restaurants, cafés, caterers and all other hospitality industries being insured with AJB Insurance Solutions, we are able to provide the most competitive products in the market to suit your needs.

p. (02) 9792 4475 f. (02) 9792 4471 e. info@appliancemaintenance.com.au w. www.appliancemaintenance.com.au 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!”

Café Directory e. support@cafedirectory.com w. www.CafeDirectory.com Mission: to give every local café a free listing and to promote café culture and social connectedness in your neighbourhood ... and every neighbourhood. Take advantage of CafeDirectory.com’s top position in the search engines for the phrase “café directory” and help your café get found. Use social media to promote your café’s “Welcome Video” using our “Triple Shot Espresso Listing” and YouTube channel. Only nice comments about your café are approved by our editorial team in Surry Hills, NSW. For friendly support, please email us: support@cafedirectory.com and we will get straight back to you.

Coffee Roasters Australia

Café Pulse

m. 0413 611 296 or p. (07) 5529 0888 f. (07) 5655 0325 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, Proaster and Coffee Tech Engineering roasting equipment. 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, Bosco Traditional Lever Machines, Coffee Queen Brewing Equipment; DIP, Compak, Macap, Fiorenzato, Cunil, Iberital and Fiamma Grinders and a full range of lab equipment. Whether it be home based, the coffee shop or a commercial setup, we can assist you.

m. 0423 200 206 e. david@pulseplus.com.au w. www.pulseplus.com.au Café Pulse is a totally independent research initiative by a Retail Research Company with several years of providing access to high-quality and truly independent analysis. To help provide information to ensure continued growth in a time of strong café competition and market uncertainty, we need solid supplier support with a point of difference for café operators.

coffeejobs.com e. team@coffeejobs.com w. www.coffeejobs.com

grand roasters m. 0429 114 533 e. info@grandroasters.com.au w. www.grandroasters.com.au An exclusive coffee roaster equipment supplier for Garanti Roasters & Grinders in Australia and New Zealand. Garanti is a leading roaster manufacturer, who have been chosen by coffee roasters internationally for their traditional coffee roasters and matching ancillary equipment for over 60 years. Coffee Roasters sizes start from 50 g table top home units, 500 g café/shop units to 720 kg industrial plants, all producing homogeneous batch outputs. Grand Roasters offers a suite of services, including supply, installation, commissioning, safe working instructions and ongoing service/spares, with Type B Gas & Electrical Licenses.

PROASTER Local Agent - Coffee Roasters Australia m. 0413 611 296 or p. (07) 5529 0888 f. (07) 5655 0325 e. sales@coffeeroasters.com.au w. www.coffeeroasters.com.au International Contact - Overseas Marketing Manager Ms Hana Jang p. +82 32 624 3410~3 f. +82 62 624 3414 e. throaster@gmail.com Overseas Marketing Manager, Ms Hana Jangtel. 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.

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At CoffeeJobs.com, we have a big heart. We want everyone to be matched up! The perfect person for the perfect job! Every time! We’re like that friend who tries to play match maker, only we’re much less annoying. If you’re looking for new staff for your café, roaster, or head office, you’ll find the right person for the job on CoffeeJobs.com. Simply go to www.coffeejobs.com/post to add your job listing and find great staff.

Use the coupon code cafeculture and save 30% off job listings.

Just coffee insurance INSURANCE

p. 1300 605 061 e. info@justcoffeeinsurance.com.au w. www.justcoffeeinsurance.com

Just Coffee Insurance provides specifically designed insurance for the coffee industry, whether that be for mobile coffee services, retail coffee shops or product suppliers. With 20 years’ insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry.

silver chef Limited p. (07) 3335 3300 f. (07) 3335 3399 e. admin@silverchef.com.au w. www.silverchef.com.au Silver Chef provides hospitality equipment funding solutions to assist businesses achieve their full potential. Our unique Rent-Try-Buy® Solution offers flexibility and freedom; this keeps your options open and preserves your working capital in order to grow your business. Silver Chef offers a 12 month agreement so your business has the flexibility to: purchase rental equipment at any time during the first 12 months and receive a 75% rental rebate (ex GST). Return equipment at the end of the 12month agreement if it is no longer required. Continue to rent – and we’ll simply continue to reduce your purchase price. Upgrade should you decide your business has outgrown the original equipment.

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TECHNOLOGY

vivi pos AUSTRALIA

RED CAT p. 1300 473 322 e. info@redcat.com.au w. www.redcat.com.au RedCat provides integrated, end-to-end, Point of Sale, Accounting and Business Management solutions that give users total control of their business. RedCat has extensive experience in hospitality, technology and accounting practices. We understand the unique challenges you face on a day by day basis and can provide advice and solutions that will enable you to overcome these challenges. The RedCat suite of software has been developed in Australia in accordance with Australian tax and accounting standards. Our software enables you to manage sales, staff, stock and payroll through to accounts, GST, customer loyalty and much more.

ViViPOS is a revolutionary purpose-built point of sales (POS) system with fully integrated all-inone hardware and software. With a presence in major cities worldwide, ViViPOS is renowned globally for its innovative features, reliability and stunning design. The solution comes complete with extensive features such as cloud connectivity, web-based reporting, remote control and network management features. Whilst incorporating these extensive features, ViViPOS has remained user friendly and easy to operate. With a team dedicated to providing the perfect setup for you, ViViPOS is the perfect solution for cafés, restaurants, retail, fast food outlets and franchise businesses.

YQME

Retails Systems Australia POS p. (02) 9736 1677 ext 1 m. 0410 597 235 e. glen@retailsystems.com.au w. www.retailsystems.com.au With over 30 years’ experience, we have to be an asset to your business. We use and create the latest technology available for POS solutions in the café, restaurant and hospitality environment. myPOS is the most advanced, robust and longest serving Point of Sale System on the market today. Combining cloud and local server based 100% reliability, myPOS will take your business into the future. Our experienced and professional staff will provide ongoing support during your installation, as well as through your post-installation period. To find out more about how myPOS can improve the running of your business, please contact us on the information above for Australia wide sales, installation and service.

p. 1300 736 119 f. (02) 8003 9196 e. sales@vivipos.com.au w. www.vivipos.com.au

p. (02) 9451 0901 w. www.yqme.com.au YQme sends orders to your establishment using clever technology! Using their smartphone or desktop computer your customers can order ahead saving them time and allowing you to manage workflow efficiently, by knowing what’s coming up. Your café or restaurant will receive the orders on a printer telling you who your customer is, what they have ordered and how they have paid. Log in to the YQme site to access reporting about your customers habits and their spending. Essential information for smart forward thinking business to offer their customers specials and offers! For more information, please contact Pheonuh Callan 0413 246 978.

TABLE TOP

Shift8 p. (02) 9360 5761 e. info@shift8.com w. www.shift8.com Shift8 is a leader in cutting edge point of sale and management systems designed for cafés, franchisors and corporate retail chains. Whether you are an established business with hundreds of stores or are just starting out, our software solutions are scalable to your needs.

Shift8’s business and POS management system, HiveMind, is a cloud-based solution offering functionality such as sales reporting, rostering, timesheets, kpi reports, cube analysis, electronic loyalty systems and much more, all accessible from your browser, whilst the Drone keypad software caters for multiple connected terminals, bump screens, production and label printers and customer side screens.

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The menu company p. 1800 223 312 w. www.themenucompany.com.au The Menu Company are number one in service, design and price.

• Restaurant menu covers • Wine list covers • Café menu covers • Cocktail lists and table stands • Bar stands and floor stands Made in Australia in our factory/showroom in Artarmon, Sydney. The Menu Company is the number one national company in Australia for all well-designed products that will help make marketing your company easy and enjoyable. No. 2 Cleg Street, Artarmon, NSW 2064.

23/7/13 6:55:37 PM

130. BY CHRIS SHORT

IS YOUR ORGANIC CLEANER ALL IT’S CRACKED UP TO BE?

W

ith so much “green washing” going on these days in the cleaning products sector, it’s easy to understand why people are confused. When it comes to safety and performance, as well as a good choice for the environment, how do you know which product to choose?

The simple answer is, look for certifications.

Well reputed organic and safety certifications are the best way to ensure the product you are choosing has been independently tested and approved to strict standards.

ORGANIC CERTIFICATIONS The Organic Material Review Institute (OMRI) OMRI is a US-based non-profit organisation that reviews and certifies products for use in the organic industry. It does so on behalf of around 100 organic certification agencies that themselves certify growers and producers of organic foods.

Biological Farmers of Australia (BFA) Unlike OMRI, BFA certifies organic foods to the Australian Certified Organic or ACO standard. But like OMRI, BFA assesses products that are used as inputs to the organic food production process to ensure they are safe to use and consistent with the aims of the organic industry.

SAFETY CERTIFICATIONS While OMRI and BFA certification of a cleaner may imply safety for the user and the machine, neither organisation tests the formulations they assess for product safety. NSF International does this.

NSF INTERNATIONAL NSF is a US-based non-profit agency that has a specific protocol (Protocol P152), for testing espresso machine cleaners for safety for the user and the machine. When assessing cleaners using this protocol, NSF International tests the ingredients and the combined formulation to ensure that no metals or elements are extracted from the espresso machine, that the ingredi-

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ents are noncorrosive to the machine, that the ingredients rinse free leaving no deposits in the machine and that the formulation is safe for the user.

THE ONLY COMPLETE, CERTIFIED RANGE OF CLEANING PRODUCTS FOR ESPRESSO MACHINES AND COFFEE EQUIPMENT Cafetto has the only complete range of organic certified products for the coffee industry in the world.

In fact, the newly launched Organic Milk Frother Cleaner is the first product of its kind.

Organic MFC combines a revolutionary blend of organic ingredients to achieve brilliant cleaning performance, as well as being independently proven to kill E-Coli, Salmonella, Listeria and Enterococcus when used in accordance with instructions.

The Cafetto Organic Range includes product for every application.

Organic Milk Frother Cleaner – for milk lines, milk frothers on automatic espresso machines.

Tevo MAXI Tablets – A convenient tablet with the correct dosage to clean traditional professional espresso machines.

Tevo mini Tablets – Smaller than the MAXI tablet, the mini is designed to clean domestic sized traditional and automatic espresso machines.

Liquid Organic Descaler – for removing scale from espresso machine boilers, coffee and milk delivery lines.

Restore Descaler – a powder descaler for removing scale from espresso machine boilers, coffee and milk delivery lines.

Evo® – the original organic espresso machine cleaning powder Grinder Clean – for removing oils, residues and odours from coffee grinders For more information on the Cafetto Organic Range go to www.cafetto.com enquiry@cafetto.com AUS 1300 364 440 NZ 0800 772 227

YOUR PERFECT CUP OF COFFEE IS ONLY ONE CLEAN AWAY. Cafetto @home is a brand new range of 6 eco-friendly cleaning products, for every type of home and office coffee machine.

Wrapped up in colour pumped, retro-styled packaging, these cleaners will keep your machine running at peak condition while also being gentle on you and the environment. All products are registered for organic use, are phosphate free, GMO free and biodegradable.

There’s also some great news for those who have tried the eco-friendly yet extremely pungent home remedy of vinegar descaling. The Cafetto @home range includes a Descaler Powder and Liquid that are both completely odourless. The Cafetto @home Descaler Powder and Liquid also happen to be 9 times more effective than vinegar in removing hard water scale, so it’s a win-win.

A product for every kind of home and office machine • Manual espresso machine • Automatic espresso machine • Pod/Capsule coffee machine • Automatic Milk Frother • Coffee Grinder • Kettle • Coffee Brewer

23/7/13 7:50:18 PM

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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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Phone: 02 9764 8888 Fax: 02 9764 8887 www.distefano.com.au

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