Cafe Culture Issue 35 by Cafe Culture

THE MAGAZINE FOR THE CAFÉ INDUSTRY AU $14.95

Cafe

ISSUE 35

CON IN

U TO THE CA

S AT U R D AY 1 5 - S U N D AY 1 6 M A R C H 2 0 1 4 , C O M M E R C E B U I L D I N G , B R I S B A N E S H O W G R O U N D S

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A FRESH NEW LOOK FOR A QUALITY PRODUCT The Chux brand has been around for over 40 years... It continues to deliver on its key promise of being strong, hygienic, reusable and of course reliable.

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Cafe C O N T E N T S

R O A S T E R

P R O F I L E

WOOD R O

82. GLUTEN FREE No longer a new concept in this day and age, gluten free products on café and restaurant menus are not only common, but are essential if you want to cover the needs of your customers.

50. THE WOOD ROASTER The most common source of fuel used to supply a coffee roaster with heat is gas. The Wood Roaster, however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.

ADD US ON BOTH TWITTER AND FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG.

80. COFFEE FARMSTAY HAVE YOU EVER WONDERED WHERE COFFEE COMES FROM?

Regulars. R l 9. NEWS FROM ABOVE

33. THE CAFE BIZ SHOW GUIDE

12. CULTURED PRODUCTS

94. HOT CAFÉ REVIEWS

14. CULTURED GOSSIP

96. ADVERTISERS GUIDE

News from above with Phillip Di Bella.

FOR THE LATEST CAFÉ CULTURE NEWS, CHECK OUT OUR WEBSITE FOR NEWS, REVIEWS, VIDEOS, SUBSCRIPTIONS AND MUCH MORE: WWW.CAFECULTURE.COM

Some of the latest and greatest products to hit the café and hospitality marketplace. Get the latest news for café owners and the café industry.

Cafe Biz launches in Brisbane.

We check out some of the best cafés from around the country. Businesses supporting the café industry.

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To make your business insurance worry free, call today so you can focus on making perfect coffee.

Specific Insurance Policies that cover: • Mobile Coffee Vans • Coffee Shops • Coffee Carts • Coffee Equipment

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8. BY JUSTEEN SINGLE

THE MAGAZINE FOR THE CAFÉ INDUSTRY

EDITOR CAFÉ CULTURE MAGAZINE

AU $14.95

Cafe

ISSUE 35

elcome to the first issue of Café Culture Magazine for 2014. So much has happened in the last couple of months, it’s hard to believe we actually found time for a holiday here at Café Culture Int. In saying this, the team did get away, some as far as New York, India and Western Australia. I was very fortunate to pop over to the Santos Tour Down Under, right in between two sweltering heatwaves that South Australia experienced during January. Lucky for me, cycling and coffee click, so I was able to cover the event and also take in some great SA food, wine and of course, coffee. SO WHAT IS NEW FOR 2014?

CAFÉ BIZ EXPO OPENS IN BRISBANE 15 & 16 MARCH 2014 For over a decade we have alternated between Sydney and Melbourne. In 2014, for the first time, we are excited to be heading north to Brisbane. In partnership with AASCA, we will host the Queensland Specialty Barista Championships, and we have a strong network with the Queensland Coffee Community, who have proudly taken ownership of the event. Brisbane has an amazing café scene, and we are looking forward to networking with the community. Visitors to this year’s event will discover new products and services, experience new and innovative café ideas and see Australian and world champion baristas, all under one roof. Attend Café Biz and get connected! Capsules, pods, refillable, disposable! Is it the year of the capsule? Coffee capsules are becoming serious competition for instant coffee in the home market. We are even hearing reports of capsules being for sale on the shelves in post offices in Sydney and the ACT. Cost effective, convenient to operate and maintenance free, capsule machines are a popular choice, with so many designs, features

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and price ranges on offer. On page 46, Cafe Culture checked out one of the players in this field, with Mad Coffee’s huge coffee capsule operation. The state AASCA Barista Championships are in full swing. Café Culture hosted the WA competition in January, and both NSW and ACT comps have also been completed. See the wrap up on page 26. Finally for 2014, introducing new staff members at Café Culture International. JARAD MEA – Jarad has seventeen years’ experience within the hospitality industry, with a dynamic portfolio of experience ranging from cafés, restaurants, bars, five star hotels and also invaluable experience of working in a coffee roasting facility. DAVID PARNHAM – David has been involved in the Australian food industry for over 30 years, originally managing many retail stores, supermarkets and then food wholesale operations. Over the past four years he has been committed to the development of the Australian café market by researching the café industry as the leader of Café Pulse, to assist café suppliers and coffee companies in uncovering new trends, emerging markets and sharpening the focus on the profitable and sustainable business side of the café industry. DEAN GEORGIO – Dean has a natural flair for creative multimedia production and business development. He is an integral addition to the direction of Café Culture Int. based out of Melbourne. With his marketing and creative skills in video production and a sound knowledge of business development and sales, Dean is able to assist your business to reach its potential through his out of the box thinking. Don’t forget to register early for Café Biz 2014 at www.cafeculture.com/register See you there!

WELCOME TO issue 35 OF CAFÉ CULTURE MAGAZINE.

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S AT U R D AY 1 5 - S U N D AY 1 6 M A R C H 2 0 1 4 , C O M M E R C E B U I L D I N G , B R I S B A N E S H O W G R O U N D S

ISSUE 35 OF CAFE CULTURE

EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL 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 ROBERT@CAFECULTURE.COM MOBILE: 0427 341 936 SALES & MULTIMEDIA - DEAN GEORGIO DEAN@CAFECULTURE.COM MOBILE: 0434 022 383 CAFE PULSE RESEARCH DIRECTOR DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 ACCOUNTS - KRISTINE EDWARDS KRISTINE@CAFECULTURE.COM COPY EDITOR - JO ATKINS RNRMEDIA@BIGPOND.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - JOEY DABLE JOEY@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.

CAB Member

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BY PHILLIP DI BELLA 9.

NEWS FROM

SELECTING VS SOURCING: THE IMPORTANCE OF ORIGIN THERE’S A SIGNIFICANT DIFFERENCE BETWEEN CHOOSING COFFEE AND ACTUALLY SOURCING COFFEE DIRECT FROM A FARMER, AND THIS IS SOMETHING THAT IS CLOSE TO MY HEART.

hen you go to origin, you are able to directly talk to and work with the people who supply your coffee. This is an opportunity to understand farmers firsthand and hear their stories and learn about what issues are directly affecting the coffee growing process. I’m a firm believer in the need for companies to be accountable for where their products are sourced, and this is something that is becoming increasingly important for customers too. For a coffee roaster, there are direct benefits to building long-term personal relationships with the farmers who supply our green beans. By having an open dialogue with our farmers, we are able to understand what they need in order to ensure the sustainability of their crop, and we work alongside

them in order to achieve shared goals. Having these direct lines of communication ensures that we are able to work with them and support them to achieve the best quality coffee they are able to produce. We tell our farmers, “We want the best results in the cup, so that means we want the best coffee you can grow and we are willing to pay you what it takes for you to produce this”. It is then the farmer who will dictate the price they want/need for their coffee. Our farmers are paid prices that are higher than fair trade prices, because they have the support to invest in farming practices that will improve the quality of their product. The concept is simple; we’re able to pay farmers higher prices because they are supplying us with a product that is of higher quality. Choosing coffee, on the other hand, is about selecting from a pre-chosen range of green beans, which have not been sourced with your interests in mind. By choosing rather than sourcing coffee, you aren’t able to have an input into the quality of your

green beans. These beans are sourced by brokers, who don’t always base their payment processes on driving quality development. In response to a direct appeal from our farmers to develop a collaborative approach to coffee trade, we established the Crop to Cup programme. By acting locally and dealing directly with the source, we can empower them to realise their full potential. In short, the Crop to Cup program is not about talking; it’s about listening. Our industry is about more than the coffee; it’s about supporting the people who support us, and great coffee starts with the farmer. No matter what industry you are in, it is important to understand where your product originates from, so you can have a positive influence on what the consumer receives at the end. I encourage you to think about where the products you sell are sourced from and identify opportunities where you can connect with these origins to produce a better result for the farmer, your business and your customers.

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10. WITH SEAN EDWARDS

Cafe

P U B L I S H E R ' S

NOTE.

WHAT A NICE START TO THE NEW YEAR – SITTING BACK RELAXING UNDER THE SHADE OF A SIXTY YEAR OLD ROBUSTA COFFEE TREE AT AN ESTATE LOCATED IN THE FOOTHILLS OF THE NILGIRI GHAT, NEAR OOTY IN SOUTHERN INDIA. I am resting after the morning jungle trek, where we saw up close and personal wild elephants, wild boar, bison and lots of monkeys. This trip has become an important part of our family's annual holiday, where we get to visit close friend Pathy Kasiviswanathan and his family on their coffee plantation, Thalnar Estate, in the Elephant Hills near Valparai. This year Pathy showed us the amazing side of coffee production in Southern India during the late part of harvest. Each year there is always a new surprise in store, as we start to branch out more in our travel quests and really begin to understand the true Southern Indian culture. We included a few nights in an organic tea plantation, staying in British pioneer Carver Marsh’s quarters, high up in the Anaimalai Range on the Parry Agro Tea Estate. The holiday was well deserved, after a few hectic months of getting back to reality and now fully sympathising with my readers – helping my teenage son, Charlie, start his first café. Part of the project was to record accurately the start up plan and stick rigidly to the rules of running a café business and try and stay in sync with the benchmark figures that I continually preach to new café owners entering this business arena. This project had a double edged mission of can we start and run a successful café, and also to assess whether years of being a business consultant really have any bearing in todays café business environment. As all new operators know, it’s not all beer and skittles to run a new café from the start, even if

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you are a good business person. There are many facets to this complex business, and sometimes it takes more than just a good plan. The most challenging aspect I found was the initial human resource problems facing a new operator. There seemed at first to be a large pool of experienced café workers on hand, but very few had the complete skills to run a complex business like a café. So my number one tip is to recruit well and don’t be scared to trial new workers. Please pay people for the trial period; it gives you the opportunity to see how they work and interact with customers and other team members, and you won’t feel obligated to avoid telling them to move on if they don’t fit in. The other issue I had early in the start up phase was with suppliers promising more than they could deliver. So, in the first two months we trialled many suppliers and picked the ones that could make the business run more efficiently. It was not always about the price of product; it was more about the special service you get, like who could deliver outside of trading hours and who would be consistent with the product quality. The other must in starting a new café is to have all the paperwork nailed, right from day one. We trialled several cloud based Point of Sale systems that would link us directly to our cloud based accounting system, Xero. This new online system allowed us to keep a constant look at the in and outgoings of the business transactions at any instance. Having an electronic merchant facility was also high on the start up agenda,

as only one in five people today carry cash with them.It did take a few weeks to get this set up with the bank, so this should be done prior to start up. Remember, when you start a new business or take over an existing café, you will tend to spend a fair bit extra on capital expenses once the business starts. You should expect to find some missing pieces that were not in your plan, so you will have extra costs. The other big tip I can give is to be very flexible with menu and pricing. Please stick to your food cost formulas, but be aware of what the market really wants and how much they are willing to spend. Having a range of different menu items at different price points worked for us. The other thing that surprised me was the need for better drink delivery outside of coffee. We have had a major success with iced drinks and some unusual bottled drinks, as we decided not to offer the normal range of commercial beverages. We found people were very interested in real points of difference, but would often standardise in their product choice once they become a regular customer. It’s a big juggling act, and I believe it takes at least six months to fully nail a good food and beverage menu, just in time to change it again. So back to my Kingfisher beer and relaxation, time to get excited about what lays ahead and to wish all our readers a happy start to the new year.

THINKING CAFÉ BUSINESS! SEAN EDWARDS.

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12.

NEW RIPPA ZIPPA

THE COFFEE REVOLUTION WITH HEALTH BENEFITS

BOX BOTTOM BAGS WITH RIPPA ZIPPAS FEATURING A RE-SEALABLE ZIP LOCK The best standing bags on the market, with full foil protection to keep your product fresh, a wide opening for fast filling, a small footprint, perfect for retail and the Rippa Zippa is re-sealable when the top of the bag is heat sealed. Three great sizes available in natural kraft paper and “matt” black foil, with and without coffee valves. CONTACT

Coffee Bags Pty Ltd T. (07) 3382 7725 M. 0416 927 725 E. coffeebags@bigpond.com Unit 8, 22 Mavis Court, Ormeau, QLD 4208

Active Coffee is a unique Italian blend infused with 12 of nature’s most reviving herbs and spices for a better, brighter, bolder cup of coffee, to inspire your senses in a completely new way and help focus your mind for the busy day ahead! Packed with 300% more antioxidants than green tea, Active Coffee has more daily benefits to offer than conventional coffee beans. Gourmet Arabica and Robusta beans achieve that delicious, fullbodied taste, accompanied by a harmonic balanced formula of natural herbs and spices. A patented slow roasting process activates and stores all the goodness in this unique Italian coffee blend. All Active Blends are available in both whole beans or ground and can be brewed as a traditional coffee using your preferred coffee equipment. CONTACT

The Active Coffee team on E. info@activecoffee.com.au or on T. 1300 108 023

BYRON BAY COOKIES INTRODUCES NEW CHAI LATTE COOKIE Known for its range of award-winning flavours, the Byron Bay Cookie Company has spent the last couple of months focusing on new product development, with the new Chai Latte cookie launching across Australia in February 2014. Blending a traditional selection of fragrant chai spices with large chunks B of ccreamy white chocolate, the new Chai Latte cookie is the ultimate treat for ccookie connoisseurs! Available now as a café cookie, single wrap and gluten free option. glut CONTACT CON

To order, o simply contact the Byron Bay Cookie Company on T. (02) (0 6639 6300 or E. cookie@cookie.com.au for your closest dist distributor.

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13.

CAFÉ EFTPOS SPECIALISTS

CCTV FOR CAFÉS

You have the best coffee, but do you have the best eftpos solution? Live eftpos provides the latest technology with a small wireless terminal, tap and go (contactless) functionality and café specific software. Take payments at the table, improve cash flow with daily payments, and increase customer spend. Free set up, with no lock-in contracts plus access to “My Web”, the online portal for managing your transactions and payments. Let Live eftpos look after your transaction processing so you can worry about the more important things! It’s an easy sign up process, so call today.

Specialists in CCTV, CafeCam Australia should be your first stop when looking for security cameras to protect your café. Offering rental options for as little as $6.00 per day, CafeCam can protect your business from cash handling errors and stock shrinkage, as well as providing you with the ability to remotely monitor your business. It also acts as a deterrent to would be thieves. You create a safer working environment for your staff and a safer shopping environment for customers, while protecting your revenue and stock.

CONTACT

T. 1300 780 788 E. hello@liveeftpos.com.au W. www.liveeftpos.com.au

ROAST YOUR OWN The Coffee Roaster has developed a “Roast Your Own” opportunity for customers to get involved in the entire roasting process, including bean, blend and roast selection. Customers blend and roast on the Piccolo Chinook shop roaster, designed and manufactured by The Coffee Roaster, capable of 500 g to 1 kg batches. Over 60 origins of coffee are available to create a unique blend, or try one of over 30 specialty grade single origins, roasted the way you like. Twenty years of roasting innovation will make it a memorable experience for the novice or connoisseur. Come and experience The Coffee Roaster difference firsthand. CONTACT

The Coffee Roaster W. coffee.com.au Brisbane T. (07) 3255 3346 Sydney T. (02) 9318 0916

PODPAC CAPSULES Podpac Pty Ltd is a dynamic and innovative Australian company changing the way Nespresso® machines are used globally. With its state-of-the-art production line, next generation pod technology and contract packing services, Podpac enables local brands to enter this rapidly growing market with greater ease and without disrupting their current operation. Now for the first time, local roasters can partner with Asia-Pacific’s most experienced pod supplier to offer Nespresso® users a range with quality, value and efficiency at its core! CONTACT

For further information contact: T. 1800 011 164 E. sales@podpac.com.au W. www.podpac.com.au

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CONTACT

CafeCam T. 1300 133 474 E: info@cafecam.com.au W: www.cafecam.com.au

SUNBEAM CAFÉ SERIES EM0700 PRECISION GRINDER The team at Sunbeam has pushed the limits again in designing a home grinder that ticks all the boxes. This exceptional grinder is a perfect edition to any home coffee brewing system, even good enough for an office or restaurant. The grinder features conical burrs giving good consistent and stable grinding. It is solidly built with a small footprint. It has a grind on demand switch as well as a group handle switch. The group handle actually holds in the guide mechanism stopping over spill and uneven ground coffee delivery. The new and improved larger bean hopper has a good sealing lid and is great for fresh bean storage. The overall look is impressive with more stainless steel being used, which gives this machine a commercial look and for $299 its very good value. Now available through select electrical retail suppliers that stock Sunbeam products.

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14.

BELLISSIMO COFFEE ADVISORS – 2ND EDITION PORTLAND, OREGON – Bellissimo Coffee Advisors is excited to announce the release of the second edition of Effective & Essential Marketing for The Specialty Coffee Retailer by Bruce Milletto – the book that won “best educational product” by the Specialty Coffee Association of America. This updated, new version brings the reader all the essential marketing tools and practices that must be accomplished by the independent coffee retailer to compete with coffee chains to be truly successful! “Bruce Milletto has a long history of providing coffee retailers with relevant educational programs. This book is an important educational tool

BESPOKE INDUSTRY INSIGHT TOURS A new and unique opportunity is now available to the food industry with Passageway. Passageway is Australia’s only dedicated food industry travel service, committed to creating tailored market research opportunities and experiences, capable of delivering meaningful commercial outcomes for its clients and their businesses. Through their extensive national and international networks of leading food industry, manufacturers, product developers, retailers and equipment suppliers, Passageway can custom-design an itinerary focused on fulfilling your specific objectives by facilitating unique behind-the-scenes access to industry professionals, production facilities, retail outlets and events, previously considered out-of-reach. Each itinerary is personally created by the Founder of Passageway, Mel Sharpe. Mel is a highly-acclaimed and successful food industry professional, having built a reputation as a leading event manager and organiser of dynamic and effective food and beverage research tours throughout Australia, the USA and the UK. For more information, go to www.passageway.com.au

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that coffee roasters and retailers can use to improve their niche in the retail coffee marketplace” – David Griswold, President of Sustainable Harvest. Effective & Essential Marketing for The Specialty Coffee Retailer is a must have reference for any new or existing business owner in the specialty coffee industry. Order online at www.coffeebusiness.com Contact Bruce Milletto for more information or interview opportunities. CONTACT Bellissimo Coffee Advisors, Portland Oregon T. (503) 232-2222 E. bruce@coffeebusiness.com

NORTHBRIDGE COFFEE ROASTERS

N E W FA C I L I T I E S

oasting coffee in Northbridge since 1936, the journey of The Northbridge Coffee Roasters began when a real cup of coffee was considered a rare and exotic commodity. Brand new facilities have now been revealed at The Northbridge Coffee Roasters, including a modern temperature and humidity controlled warehouse, dedicated coffee equipment sales area and technical support and inhouse coffee hub and coffee education centre. As one of the longest standing, privately-owned coffee roasters in Western Australia, The Northbridge Coffee Roasters credit providing long-term stability as one of the key strengths, as well as being a part of the same family-owned business that is responsible for The Re Group and WA

gourmet food institution, European Foods Wholesalers. In order to roast daily, in both the current trend of artisan and on a larger scale and to continue to work with a diverse selection of wholesale customers, The Northbridge Coffee Roasters’ new facilities have created a start-to-end coffee experience. That is, the ability to work with clients and present them with a coffee of their preference, the capability to supply consistency and knowledge to effectively maintain customer relationships, and assurance of commitment evident throughout its premises, which are among the best resourced facilities of its kind in the southern hemisphere. This puts The Northbridge Coffee Roasters in a league that is hard to compare.

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15.

FOODIE FIND: DI BELLA COFFEE ROASTING WAREHOUSE - FREMANTLE Western Australian coffee enthusiasts have flocked to the recently opened Di Bella Coffee roasting warehouse and distribution centre at the corner of South Terrace and Little Lefroy Lane in Fremantle, Western Australia. The roasting warehouse is a sensory experience, allowing customers to sample the premium range of signature blends and single origin coffees or take a seat and enjoy the aroma of roasting beans in the retail showroom. The new roasting warehouse is open 7 days per week and serves an impressive breakfast and lunch menu, in addition to their famous specialty coffee. The all-day breakfast menu includes delicacies such as coffee cured salmon and scrambled eggs on Loafers organic sourdough with Kytren goat’s milk cheese and a lemon herb dressing. Or, those with a sweet tooth can enjoy the buckwheat and

coconut pancakes served with honeyed cherry plum, drizzled with a hazelnut and chocolate sauce and topped with Sunnydale yoghurt. Di Bella Coffee is passionate about coffee education, and the roasting warehouse also provides customers with the opportunity to refine their knowledge through tours and training courses for home baristas and professionals alike. The distribution centre gives local cafés a direct point of contact with the wholesale team in WA, as well as ensuring that they receive their deliveries from a Di Bella Coffee representative rather than through third party logistics providers. Check out the new premises at 312 South Terrace, South Fremantle, WA 6160 CONTACT T. (08) 6215 0003 Hrs. Mon - Fri: 7am – 5pm; Sat - Sun: 7.30am – 5pm.

TRANSPARENT… AN INSIDE LOOK AT TYPIKA’S NEW COFFEE ROASTERY AND MEGA CAFÉ WAS HELD IN CLAREMONT, WA. The event bought together many of Perth’s leading café owners and baristas to enjoy an inside look at Typika’s new state of the art roasting facility, substantial and modern training facilities, all surrounded by Typika’s mega café. Guests were able to sample many of the items from Typika’s summer menu, prepared in their large and modern kitchen by Head Chef Carrie Kelly, Sous Chef Benny Suwarno and their chefs. During the evening, cupping sessions were available with some of the finest coffees from around the world, including coffee from Campos in Sydney (Iron Man), Proud Mary in Melbourne, Flight Coffee in New Zealand, Tim Wendelboe in

LTD ESPRESSO

WORLD #1 ON BEANHUNTER

ate last year Beanhunter released the top cafés for a variety of cities and regions around the world, including Melbourne, Sydney, New York and London. They then thought it would be cool to list the world’s top cafés, and see how a café in one city/region ranked against a café from another city/ region. To the surprise of Luke Shilling and his team at Ltd Espresso in Brisbane, they came up as number one in the world! Luke says, “We were so humbled and honoured to take out the top spot for 2013. It was an amazing year,

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Norway, Sweet Shop from Square Mile Roasters in London, and a Kenyan Karogoto from Verve Coffee Roasters in California. The highlight of the night was the Latte Art Throwdown competition hosted by Sean Edwards, who together with Stephen Kenyon of Typika and Laurence Greenfield of “The Daily” another of Perth’s leading coffee shops, formed the judging panel. First prize of $500 cash together with a café review in Café Culture was won by Kaya McCarthy from The Australian Barista Academy in Perth, with second prize of a Sunbeam grinder being taken out by Ru Teteow from Small Print Baker & Roastery. CONTACT Come and visit Typika at 331 Stirling Hwy, Claremont WA. T. (08) 9284 6088

and this wouldn’t have been possible without all who have contributed. If anything, this award goes to our customers.” Luke is a perfectionist when it comes to coffee, and his passion is still obvious after many years in the industry. With his quirky sense of humour and ability to foster wholehearted relationships with his customers and staff, Ltd Espresso deserves their success. It should be noted that the world list wasn’t just a combination of the cafés that were published in the city/region list, but rather it included any café from around the world. Beanhunter used the same ranking algorithm that was used to generate the top cafés lists. This means that they took into account reviews, page views, photos, favourites, user credibility and much more to generate this. The final lists published can be found at blog.beanhunter.com

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B YRO N B AY

Australia's original cafĂŠ cookie

Introducing New

Chai Latte Cookie Blending a traditional selection of fragrant chai spices with large chunks of creamy white chocolate, the new Chai Latte cookie is the ultimate treat for cookie connoisseurs! Also available in Single wrap & Gluten Free

For more information about the new Chai Latte and the award-winning range of Byron Bay Cookie flavours, contact us today on 02 6639 6300 or cookie@cookie.com.au

www.cookie.com.au

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18.

BY KAYNE ENSTEN

EUROPEAN M A N U FA C T U R E R S

TOUR

DUE TO THE DEMAND FROM A NUMBER OF OUR CLIENTS, WE FELT THAT A TRIP TO EUROPE WAS JUSTIFIED TO DISCUSS WITH SOME OF THE MANUFACTURERS WHAT WE REQUIRED FROM THEM TO OFFER THE LOCAL MARKET. SO, DURING THE MONTH OF OCTOBER, A COUPLE OF OUR TEAM TRAVELLED TO EUROPE TO MEET WITH A NUMBER OF OUR SUPPLIERS AND MANUFACTURERS AND ATTEND TECHNICAL TRAINING SESSIONS.

e had pre arranged a number of

NETHERLANDS

most unique and expensive coffee machines on

visits to various manufacturers

KEES VAN DER WESTEN

the planet. With the use of the highest quality

and were very happy to be

My first visit was to Waaire/Eindhoven in the

materials and some real technological magic,

welcomed with open arms, as the

Netherlands, “The Home of Electronics Giant

Kees espresso machines have become some of

manufacturers very much value the Australian

Phillips”, about a 1.5 hour train ride from

the most desirable in the world.

coffee culture and want to learn as much as

Amsterdam, to visit Kees Van Der Westen – a

After firstly boarding the wrong train and

they can about it to design machines to suit the

man whom I have followed with great interest

then after finding the right train, I took a seat

way we drink coffee.

and admiration for the past 15 years. I met Kees

and looked out the window at the amazing

at a conference in Melbourne, and we hit it off.

countryside of the Netherlands at 6am. The

of the manufacturers stated that we are the

We studied the same degree, “Industrial Design”

morning mist started to lift and expose large

biggest market along with North America

and share the same interests in collecting vintage

windmills, endless fields of flowers and dairy

for the high end, technically advanced and

signs, cars, pinball machines and last but not

cows as far as the eye could see.

customisable models they produce.

least, coffee. We have quite a bit in common, so I

It was in some ways surprising that most

Most of the European and Italian demand is

knew it was going to be a great visit.

Finally I arrived at the station in Eindhoven, and Kees came to collect me in his 1961

For those of you who have been living under

Ford Thunderbird convertible, a rare sight in

groups, single boilers, standard cup heights

a coffee machine, Kees, pronounced (Case) is a

this part of the world and one of my all time

and a simple semi automatic or lever operated

Dutch Industrial Designer who in the mid 1980s

favourite cars. From the moment I jumped in the

group.

started designing and producing some of the

passenger seat, I could see where parts of the

for a more simple machine with set temperature

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19.

KEES VAN DER WESTEN MUST VISIT AMSTERDAM, CAFÉ AND ROASTERS LIST • SCREAMING BEANS, HARTENSTRAAT 12, AMSTERDAM • TWO FOR JOY COFFEE ROASTERS VOF - FREDERIKSPLEIN 29, 1017 XL AMSTERDAM • HAARLEMMERDIJK 182 - 1013JK AMSTERDAM • CASA BRAZUCCA - RIJNSTRAAT 22, 1078 RB AMSTERDAM • KOFFIESALO - UTRECHTSESTRAAT 130, AMSTERDAM • KOFFIESALON - 1E C. HUYGENSSTRAAT 82, AMSTERDAM • DE KOFFIE CAFÉ - CORNELIS SCHUYTSTRAAT 50, 1071 JL AMSTERDAM • ESPRESSOFABRIEK - GOSSCHALKLAAN 7 , 1014 DC AMSTERDAM • ESPRESSOFABRIEK - IJBURGLAAN 1489 , 1087 KM AMSTERDAM • HOFJE VAN WIJS - ZEEDIJK 43, 1012AR AMSTERDAM • COFFEEMANIA SLOTERVAART - OTTHO HELDRINGSTRAAT 3, 1066 AZ AMSTERDAM • LOT 61 - KINKERSTRAAT 112, AMSTERDAM • COFFEE BRU - BEUKENPLEIN 14-H 1091 KG AMSTERDAM

aesthetic inspiration came from for his coffee

cool little café, which of course had a Kees

adventure be without experiences such as this!

machine designs. The levers to operate the air

machine in pride of place. Here we discussed

I managed to find an alternative and made it

con and wipers have an uncanny similarity to

the industry and future of the industry; I was

back to Amsterdam before the bars shut. Kees

the levers on the Kees machines. We drove to

happy to hear Kees confirm that Australia is a

had made me up a list of roasters and cafés to

his workshop, discussing collecting and restoring

world leader in espresso based drinks and are

visit during my next few days in Amsterdam,

cars along the way.

now having the rest of the world, including Italy,

and what a list it was! A highlight was Lot Sixty

take notice.

One, set up by fellow Australian, Adam Craig.

We arrived at the factory, which was much smaller than I expected and was very well

On our return, Kees dedicated the afternoon

organised, with many collectables, signs, coffee

to a technical training session, explaining

machines, coke machines and even a pinball

the history, the innovative hydraulic system

machine. My type of workplace! Kees showed

and future technology. Based around precise

me the small, humble and very slick production

temperature and pressure profiling, the

line consisting of no more than around 5 men

machines are far more than the uniquely

building a range of espresso bling: Spirits,

dateless aesthetics that wrap around them. I

Mirages, and the all famous Speedster. The guys

was very impressed to learn just how far Kees

here are very dedicated and take a lot of pride in

has come with his products, from a humble back

every aspect of the build, from the wiring lumes

shed to a world wide consumer brand; I was

all the way to packing the machines into the

greatly inspired. After working in the industry

custom hand made crates they are delivered in.

for 15 years, I can honestly say I have never

Located in the trendy Jordan area, Lot Sixty One roasts in house on a nice little 12 kg Probat. After two weeks on the road with reasonably average coffee, it was a delight to experience, and I felt I was back in Australia. ITALY HOST - LA MARZOCCO OOTB We travelled down to Milano for the biannual HOST Expo to see what was on offer from the world’s leading manufacturers. Here we spent three days putting faces to the names,

met a man with as much dedication, depth of

talking coffee tech and getting a few sneak

precision, using custom engineered, local and

knowledge and commitment to both results in

peeks at various prototypes inconspicuously

Italian made components. There is a dedicated

the cup and beauty.

placed in the back rooms of some exhibitors. I

Everything is hand built with absolute

R&D space with a heavily wired prototype being

Kees dropped me back at the station.

was blown away by a number of innovations

tested for temperature at every possible orifice;

After walking in to board the train back to

there this year, including a heated grinder by

the journey and research to extract the perfect

Amsterdam, I was told that a crane had fallen

Nuova Simonelli, a remotely iPad accessible

espresso never stops here.

over the tracks, and no trains would be leaving

Rancilio machine and a number of machines

until the next morning. What would a European

with scales built into the drip trays.

We took a short drive for some lunch at a

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20.

EUROPEAN M A N U FA C T U R E R S

While in Milano we also had the privilege of attending the La Marzocco “Out of the Box” event. This ran for a number of days in conjunction with HOST and included a number of Innovative workshops and lectures from the likes of Francesco Illy (Illy Coffee) and Piero Bambi (Owner of La Marzocco). I was really impressed with the comradeship, enthusiasm and creativity from everyone I met working with LM at this event. The event also had a working model of the “Mod Bar”, invented by Corey Waldron from Seattle. Featuring a modular espresso system that has a innovative font style outlet with beautiful simplistic aesthetics and most of the working components placed below the bench in racks, it looked something like a stack of audio amplifiers and controllers. CMA - ASTORIA / WEGA The following week we took the train up north to Susegana, a tranquil little town just a short distance from Venice. Here we arrived in the late of the night at the Astoria Hotel, a rebuilt 19th Century building perched on a hill overlooking this picturesque Italian town. On awakening and pulling the blinds the next morning, I was greeted by an amazing view of vineyards, maple trees, birch trees and in the distance, the CMA Spa factory. As it so happens, the hotel is owned by the CMA group, founded in 1969, the makers of Wega, San Marino, Leone and Astoria espresso machines. CMA is quite possibly the largest manufacturer of espresso machines in the world; they produce a range of machines to suit all budgets and

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levels of coffee production. Designed for ease of maintenance and with readily available components, CMA equipment is perfect for typical franchise stores. We were collected after a hearty Italian breakfast and escorted to the CMA factory, where we were greeted by ASTORIA export manager Flavio Urizzi and engineer Christian Molnar. The day started with a few decent espressos of course, and then an extensive tour of the manufacturing facility. This is serious manufacturing, with the capacity to produce upwards of 75,000 machines per year. The production here reminded me of a car manufacturing plant with automation, heavy machinery, conveyer belts and robots working away. Most of the machines are manufactured here, starting from the bending and pressing of the chassis and body components to the pre-testing and packaging. I was impressed with the absolute accuracy of each operation in the build process and the minimal wastage throughout the process. The plant was absolutely spotless and runs like a well oiled “espresso” machine. There is a strong focus on the environment and green awareness. Flavio explained the company’s philosophy is inspired by lean manufacturing, in which local energy sources are put to careful use in order to operate production lines in the most efficient way possible. After the tour, it was back to school. We entered the technical training room and got a rundown on the design, manufacture, operation and programming of the new Astoria, PLUS FOR

TOUR

YOU. We discussed its advantages over similar equipment, its environmentally conscious design features and the future upgrades, which include pressure profiling and a new touch screen, to name a few. We then moved on to the hands on part stripping and rebuilding the equipment. I was amazed to learn how much of the machine we could work on and/or remove while it is still in normal operation. Of great interest were a number of machines and grinders that had been cut up in a specifically precise way to expose the internal workings and design of each component. This gave a great insight to the operation and function of each component and the various paths of water flow. After an exhausting day at coffee tech school, the amazing hospitality continued. We were taken out to an amazing little Italian restaurant to enjoy the local produce for dinner. It seemed the food never stopped; it was a carb loading smorgasbord washed down with local wines. SAN REMO The following day we take a short journey by car to visit the guys who surprised many and were the talk of the town at HOST this year, “San Remo”. We had viewed the amazing new concept machine “OPERA” at HOST, but I was looking forward to a one on one briefing with one of the creators and fellow Australian, Ben Stephens. We were met by Carlo de Sordi, Sales and Marketing manager and Ben, who were still basking in the glory of their amazing week at HOST.

10/2/14 12:16:11 PM

I WAS IMPRESSED WITH THE ABSOLUTE ACCURACY OF EACH OPERATION IN THE BUILD PROCESS AND THE MINIMAL WASTAGE THROUGHOUT THE PROCESS.

They explained the weeks leading up to HOST and the amazing sprint to the finish line to get the OPERA ready for its public release to the world. It was explained that the machine landed at HOST around 3 hours before the event opened and was still only an Advanced Prototype. However, given this it performed for the entire event without a hiccup and had crowds of people lining up to see the revolutionary new features. We headed straight to the training room to see the OPERA. Just when you think you have seen it all in the world of espresso coffee equipment, along comes another game changer. The aesthetics were simple and solid, and no doubt it is the heaviest machine ever produced given the amount of stuff going on inside this machine, with 5 boilers, gear pumps, a number of electronic boards and an endless amount of pipes and wires. We discussed the groundbreaking innovations and threw around ideas for modifications and tweaks; however, most of it will have to stay in my head, as I was sworn to secrecy ... but let me just say there are some exciting times ahead for this young dynamic company. We took a short tour of the manufacturing facility and viewed the other equipment that this company is well known for – like the uniquely designed ROMA, the Verona, and even spotted some smart looking vending machines

in production. Carlo rallied up the team and we took a short walk for some lunch at the local Italian restaurant with the SR team and enjoyed getting involved in the talks of OPERA marketing ideas, plans and future for the company. We were blown away by the enthusiasm and absolute passion of these espresso specialists: the company has a real family feel, the ideas are shared together, the work is enjoyed together, the food is enjoyed together, and the espresso is enjoyed together. After lunch we farewelled the San Remo team, who generously dropped us off at the train station for the short journey to Venice. At this point we were feeling quite overwhelmed and excited after the last few factory visits. The amount of information, the sincere interest in our ideas and suggestions and last but not least, the amazing Italian hospitality had been second to none. Next on the list was a trip down to Florence and Tuscany to share lunch with the man, the legend, Piero Bambi, President of La Marzocco. The tour of the La Marzocco factory was certainly the icing on the cake of this incredible trip … Stay tuned for this in the next article of Café Culture, where we also introduce you to Dubai’s only specialty coffee roasters, who are basking in the glory of taking out the recent UAE Barista championships.

BIO. Kayne Ensten, owner of Complete Café Services, has spent the last 15 years working with a number of local and national coffee companies as service manager and technician. Complete Café Services is an Adelaide based company working with a number of cafés, roasters and franchises, supplying coffee related equipment and maintaining it as required. The 6 person team has an indepth knowledge of the coffee industry and strive to keep up to date with the latest equipment and innovations in the industry by participating in technical sessions and visits to local and international manufacturers.

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WE’RE BRINGING COUNTRY GOODNESS TO THE CITY. You’ll love the ﬂavour of Dairy Farmers milk, made with no permeate and free from artiﬁcial additives and preservatives. The way milk should be.

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Enrich your coffee experience

Habib Maarbani is a passionate coffee industry professional. He’s owned a café and successfully competed in national barista and latte art competitions. Habib has consulted with and trained many budding baristas, some of whom have become barista champions themselves. The only thing he loves more than great coffee is training other people to make great coffee!

COME SEE CURRENT

NSW W BAR RIST TA CHA AMPIION

At Mocopan Habib spends each day working with education experts to create market leading programs, complete with online training videos and assessments. Mocopan has a dedicated team of Barista Trainers just like Habib: passionate, qualiﬁed and committed to helping our customers make great coffee. Visit Habib and the team at: www.facebook.com/Mocopan or watch his videos at: www.youtube. com/user/MocopanCoffee

CAFE BIZ, 15 - 16 MARCH 2014 BRISBANE SHOWGROUNDS

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24. BY DAVID PARNHAM

Cafe

IN NOVEMBER LAST YEAR CAFÉ CULTURE LAUNCHED AN EXCITING NEW INITIATIVE TO BRING SUPPLIER AND SERVICE PROVIDERS TOGETHER WITH CAFÉ OWNERS AND THEIR CHEFS TO DISCUSS THE DAY TO DAY CHALLENGES OF RUNNING THEIR CAFÉ KITCHENS. he initiative has created an opportunity to fully understand the daily pressures within a café and to find solutions that will benefit all parties in staying abreast of the changes that are rapidly taking place in food service within cafés in Australia today. It is true that coffee service in Australia leads the world, and we are now seeing menu design becoming more sophisticated to match these standards. With the influx of such things as gourmet food related television shows, consumers are also becoming more aware and sophisticated in their choices; cafés need to stay ahead of this and ensure they meet these expectations. Interestingly, cafés and their patrons are now benefiting from the downturn in the fine dining restaurant sector. As the cost of business for fine dining restaurants has become increasingly difficult in past years, we recognise the trend of these chefs moving into the café sector in search of better work/life balance as a very positive opportunity for cafés. This trend creates great opportunities to meet the expectations of the more sophisticated consumer and in turn, creates exciting opportunities for cafés and their suppliers. Our café suppliers were excited by the emerg-

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ing gourmet food trends discussed during our Safari visits ... to see these elite businesses pushing the traditional bread based café menus aside and opting for premium ingredients and modern plated dishes worthy of higher menu prices normally seen in restaurants and fine dining venues. It was very constructive to discuss openly with these chefs their successful gourmet food business plans and to discover their own real point of difference to breakfast, brunch and available “all day” light meal options – to hear the pros and cons of their operations and to offer solutions and ideas around the table that would generally assist all parties. We have now successfully completed three Sydney and Melbourne based Gourmet Café Food Safaris and have experienced many levels of café trade interest during these exciting field visits. Leading cafés involved were Paramount Project, Anvil Coffee Co., Pablo & Rusty’s, Ruben Hills, Proud Mary, Axil Coffee, The Source, Savage, Excelsior Jones, The Grounds of Alexandria and Di Bella Roasting House. These are all fine examples of modern gourmet food cafés, with their café customers enjoying a wonderful selection of classic café meals with a

new inspired twist, along with many experimental gourmet offerings from these café owners and their successful chefs. During the Gourmet Café Food Safari visits, it is clearly evident that these chefs take full advantage of the fresh produce and meats readily available in Australia, be they locally sourced from the farm gate and fully traceable or purchased from well stocked major supermarkets; these cafés have loaded their menus with many alluring gourmet treats that keep their regular café fans returning for more. Many of these cafés report full seating in peak trading times, and some even report queues of customers waiting for tables. Offered are high quality and well presented “food art” dishes that are often smart phone photographed to share on the ever growing social media networks with family and friends. We take this opportunity to personally thank the café chefs for their committed gourmet café food journey and valuable time. The aim of the safari has been realised, as the outcome of opening channels between suppliers and cafés/chefs assists in offering solutions to the challenges faced by food service in the café industry today.

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25.

FEEDBACK The Café Culture Food Safaris are a fantastic way for suppliers and service providers to get an insight into the challenges and the opportunities faced by café owners and chefs today. The food scene in cafés is changing at an incredible pace, with chefs and café owners seeing the opportunity to satisfy consumers who love their food as much as their coffee. Customers are the big winners in the phenomenon of fine dining chefs moving into the café scene in the search for better work/ life balance. These chefs are bringing with them great ideas for meals on menus and this will, and already is, shining a spotlight on the great food being served in cafés; this can only benefit the café scene as a whole. The lack of space, storage and kitchen equipment options in most cafés are the biggest challenges cafés face in developing dishes for menus, but I was amazed at how clever some cafés are at dealing with these limitations while still turning out incredible meals. These food safaris are a brilliant way to meet some of the leaders of change in the food scene in cafés today, and for us as service providers and suppliers, to see how we can offer solutions to the challenges faced by café owners.

CLAIRE TINDALE – PENNING MARKETING MANAGER – FOODSERVICE MEAT & LIVESTOCK AUSTRALIA Leisa and I attended on behalf of Hank's Jam. We both found it to be a very informative day talking with the café decision makers on what was important to them in the operation of their café. It allowed us to see a side of the café market that many do not see in a non formal format that was unique and enjoyable. We felt the café managers/owners engaged in the day with genuine feedback and saw it as an opportunity to discuss the challenges and ideologies they had for their café in particular. We thank Café Culture and David for organising and inviting us; we would definitely participate again if the opportunity arose.

BERNIE RORKE MANAGING DIRECTOR HANK’S JAM

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ANVIL COFFEE CO. HOLBROOK AVE, KIRRIBILLI NSW 2061

PABLO & RUSTY’S 161 CASTLEREAGH ST SYDNEY NSW

At Anvil Coffee Co, customer experience is our focus. When we began the search for our first site, finding a unique space rather than a particular location was the initial step to creating that exceptional experience. You'll find us tucked away in a quiet corner of Kirribilli on Holbrook Avenue Wharf, surrounded by grand residences and a seascape that changes throughout the day. The fit-out takes advantage of reclaimed materials, which include wooden planks taken from the ceiling to create a textured feature wall. With the exception of the large secondhand windows, which draw visitors' gazes straight to the water, we can whole-heartedly claim the café was built by the Anvil crew. Specialty coffee, premium estate teas and a seasonal menu based on fresh locally sourced produce all contribute to the customer experience. In house roaster Sasha Jade of Fat Poppy Specialty Coffee has created a custom blend for use and has brought in single origin coffees from multiple regions. We'd like to think we have the best of both worlds by offering stunning views alongside quality food and coffee. In 2014 we are set to bring this experience to our next location in an Artarmon warehouse.

HOURS: MON – SAT 7AM TO 3PM, SUN 8AM TO 3PM

Coffee enthusiasts of the city can now rest at ease. Pablo & Rusty’s is officially open and thriving at 161 Castlereagh Street in the heart of the CBD, offering a dedicated black coffee bar, specialty and exotic teas, and all milk coffee served on the purebred Jersey milk. Pablo & Rusty’s offers the best speciality coffee this side of town and the warmest welcome you’ll ever receive. Our coffees are sourced from sustainable farms producing exceptional and unique coffee. We have available several estate coffees at any given time, along with various filter brew options. Plenty of coffee for home is also available on the shelves. We do food ... real good food. Focused on seasonality and direct sourcing, you can be sure that your purchase is an investment into lives near and far. Try our breakfasts with the likes of our roasted grains and nuts with mango, manuka honey, sorrel and vanilla. Or for lunch, the pan roasted line-caught King Fish with salted cod brandade, shaved fennel, ruby red grapefruit, red cabbage and caramelised red wine vinegar. Or for Saturday brunch, the rabbit, pork and pistachio terrine with spiced peach chutney, endive, pickled onions and sour dough toast. You’ll never want to bring a packed lunch to work again!

OPEN MON-FRI 6.30AM - 5PM AND SATURDAYS 8AM - 5PM. AN EASY STROLL FROM TOWN HALL STATION OR PITT ST MALL.

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26. BY JARAD MEA

THE

WESTERN

AUSTRALIAN

AASCA CHAMPIONSHIPS

‘THE GATHERING’ OF WA’S COFFEE COMMUNITY HELD THE STATE AASCA CHAMPIONSHIPS IN JANUARY, SETTING AN EXCITING START FOR THE EVENTFUL YEAR AHEAD AND OPENING POSITIVE COMMUNICATION CHANNELS BETWEEN WA BUSINESSES. PHOTOS BY NED SCHEPIS. A LINE UP OF HIGHLY SKILLED PROFESSIONAL BARISTAS SHOWCASED THEIR POLISHED CRAFT TO A PANEL OF DISTINGUISHED JUDGES, INCLUDING HEAD JUDGE BEN BICKNELL (FIVE SENSES COFFEE ROASTERS), WHO AWARDED COMPETITORS AS FOLLOWS:

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BARISTA CHAMPIONSHIPS

LATTE ART CHAMPIONSHIPS

CUP TASTING CHAMPIONSHIPS

1st: Charles Stewart, Five Senses Coffee 2nd: Nicholas Hind, Precision Coffee 3rd: Caitlin Torreto, Milk’d

1st: Rie Moustakas, Gloria Jean’s Coffees 2nd: Gihoon Lee, Small Print 3rd: Daniel Ciobo, Di Bella Coffee

1st: Ru Teow, Small Print 2nd: Jeremy Hulsdunk, Five Senses Coffee 3rd: Jonathan Parkes, Dimattina Coffee

10/2/14 12:20:49 PM

he winners of each competition received a prestigious trophy and an opportunity to compete at a national level in Melbourne in May. The specialty coffee industry’s competitions are accredited by AASCA (AustralAsian Specialty Coffee Association) and are the most elite accolades awarded in the Australian coffee scene. They recognise industry leadership and excellence, both for individual baristas as well as the café or roaster they work for. The WA AASCA Championships are a platform for competitors to work towards the national event, and then move onto representing Australia in the international arena at the World Barista Championships 2014 in Italy. Café Culture, who hosted ‘The Gathering’ in the Foyer of Brookfield Place, was backed by a host of dedicated sponsors, judges and competitors. The very supportive sponsors over the weekend consisted of Nuovo Simonelli from Espresso Mechanics, Pura Milk from Lion Dairy & Drinks, Just Coffee Insurance, Chux, Small Print, Dukes Coffee Roasters, Pullman Tampers, DaVinci Gourmet, Five Senses Coffee, James Squire, Cafetto, BRITA Professional, North Bridge Barista Academy and Typika Artisan Roasters. These sponsors played an integral part in the Barista Championships, Latte Art Championships, and Cup Tasting Championships, ensuring their success. The comradery of the different coffee businesses in WA contributing within ‘The Gathering’ was impressive, and it is exciting to hear the announcement of the Coffee in Good Spirits and Brewers cup being held at Typika in March. If you are not already a FB friend of WA AASCA Championships, please send a request to become part of an amazing community and be updated on the progress and details.

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ACT AASCA CHAMPIONSHIPS BARISTA CHAMPIONSHIPS 1st: Sasa Sestic - Ona Coffee 2nd: Angus Mackie - Ona Coffee 3rd: Hugh Kelly - Ona Coffee LATTE ART CHAMPIONSHIPS 1st: Sengmany Sanoubane - Espresso Room 2nd: Hugh Kelly - Ona Coffee 3rd: Dae Kang CUP TASTING CHAMPIONSHIPS (combined NSW and ACT competition) 1st: Frankie Shi - Tulip Shi Coffee 2nd: Elisha Mauger - Gloria Jean's 3rd: Toby Wilson - The Wedge Espresso

NSW AASCA CHAMPIONSHIPS BARISTA CHAMPIONSHIPS 1st: Habib Maarbani – Mocopan 2nd: Paul Asquith - Ona Coffee 3rd: Sean McManus - Single Origin Roasters LATTE ART CHAMPIONSHIPS 1st: Jibi Little - Pablo & Rusty's 2nd: Toru Takamatsu - Bean Drinking 3rd: Andy Liu

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YOU HAVE THE BEST COFFEE...

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30. BY JUSTEEN SINGLE PHOTO: AUDI AUSTRALIA, PHOTOGRAPHER JOHN MONTESI

PHOTO: LANA ROGERS

RIDE IT

PHOTO: LANA ROGERS

WHEN OUR FRIENDS INVITED US TO JOIN THEM AT THE SANTOS TOUR DOWN UNDER IN ADELAIDE THIS YEAR, WE JUMPED AT THE CHANCE. BEING ARDENT CYCLISTS AND LOVERS OF GOOD FOOD AND WINE, WHERE ELSE WOULD ONE SUGGEST WE GO AT THIS TIME OF YEAR? WE WERE EAGER TO PACK OUR BIKES AND OUR LYCRA (VERY ATTRACTIVE – NOT! BUT NOT MUCH ELSE WOULD BE NEEDED) AND IMMERSE OURSELVES IN THE ATMOSPHERE OF THE EVENT. HERE WE COVER SOME OF THE EVENT STAGES AND HIGHLIGHTS ...

t’s no secret that South Australia has a reputation for exceptionally high quality products, and it was our goal to ensure we enjoyed these offerings as well as the rare treat for Australian cycling enthusiasts who would otherwise endure late nights in front of the TV. We were very lucky to hit a week right between two sweltering heatwaves that South Australia experienced during January. We covered all the 6 stages, sometimes by bike and sometimes by car … the Adelaide Hills ain’t called “Hills” for nothing. STAGE ONE We cycled the 85 km from Adelaide to

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Angaston, carried along by the draft of hundreds of cyclists travelling in the same direction. We camped ourselves at the sidewalk café tables outside Casa Carboni to watch the race and within minutes, Fiona Carboni was welcoming us and offering coffee. Casa Carboni is an Italian Cooking School and Enoteca established by Fiona and Matteo Carboni in 2012 after moving to Australia from Parma, northern Italy, in late 2011. They have created a life around food and wine in Angaston, with its weekly Barossa Farmers' Market, beautiful farm gate produce and a group of like minded people passionate about sustainable farming and buying locally. The

aim of the cooking school is to offer an Italian experience at 360 degrees ... recipes inspired by Matteo’s homeland and his dear Nonna Pia, brought to life by the extraordinary farm gate produce available in the Barossa. I experienced the most amazing fresh hand cut pasta with a summer vegetable sauce and Barossa cheese from the local farmers' market. We had based ourselves in Glenelg, approximately11 km from the city centre, and the next morning immediately found our “local” for the week at Pure Boutique Coffee. The café featured a Synesso, Five Senses coffee and some interesting single origins and blends from the locals, Barossa Coffee Roasters. They

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PHOTO: AUDI AUSTRALIA, PHOTOGRAPHER JOHN MONTESI

BUT FIRST WE NEEDED FUEL, AND WITHIN 10 KM WE HAD PULLED IN AT RED BERRY ESPRESSO COFFEE ROASTERS IN GLENSIDE, NOT FAR FROM TOWN AND NOT FAR FROM THE HILLS EITHER – YIKES!

offered an excellent and varied menu to suit all hours, as they stay open late, well past 9.30pm, which is when all fanatical cyclists are in bed. A point of difference is the imported beer from the Brooklyn Brewery in Brooklyn, USA and a very interesting and extensive coffee menu called Coffee Shop meets Bar. Try a Brew Bar Bullet, for example: an Aeropress brewed and shaken with premium tequila, vanilla vodka and agave syrup, served with a squeeze of lime. The café was packed with cyclists each day, and we actually brushed shoulders with Richie Porte and his Sky team. STAGE THREE Today we planned to tackle the gruelling “Corkscrew”, a 2.4 km uphill climb with five switchbacks and an average gradient of 9.4% to a maximum of 11.6%. But first we needed fuel, and within 10 km we had pulled in at Red Berry Espresso Coffee Roasters in Glenside, not far from town and not far from the hills either – yikes! Owner Walter D’Addario, also a passionate cyclist, knew exactly what we needed – it was as if he knew what lay ahead for us. Walter’s excellent coffee was complemented by his friendly and efficient staff. Another 45 km, and we were at the bottom of the climb. It was tough and hot, but we did

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conquer the Corkscrew this day, my friends. We were amazed when we saw Cadel grinding his way to the top at an average of 24 km/h, to snatch the tour lead! After clocking up some long rides and many hills, a day off the bikes was needed, so we opted for the lovely soft cushioning of our car seats to visit Hentley Farm in Seppeltsfield for lunch. Hentley Farm is a boutique, single estate vineyard that includes a restaurant set in an intimate and elegantly restored stable amongst the vines. Two set menu options are offered, created according to the seasons and to what is abundant, fresh and what harmonises with the wines that are matched to each. Excellent quality and sheer decadence! STAGE FIVE: Back to the grind! As a cyclist, you cannot “do” the TDU without riding Old Willunga Hill, so we set off from Glenelg to ride 50 km with a lively head wind to soften us up before we hit the hill. Old Willunga Hill is the most famous tour stage, as the pro riders must climb the 3 km hill (7% gradient) twice, with the stage finish located at the top on the last lap. It’s an exhilarating opportunity for spectators. It was on this day that Cadel Evans lost his lead to the eventual tour winner, Simon Gerrans, by one miniscule second!

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32.

We did make the climb (once only) and then perched ourselves on the side of the road just 200 metres from the finish to cheer the riders through. To bring it altogether, Adelaide City Council created the TDU Tour Village and Bike Expo in the centre of the city. Around 55 companies, including the world’s biggest name bicycle and accessory manufacturers, hosted stalls, giving visitors a chance to get “hands on” with the latest equipment and to see the team mechanics at work as they prepared and repaired road bikes worth up to a cool $20,000 each. As a cyclist, the experience of the TDU doesn’t get much better. Not many pro sports allow the novice to get so involved in the event. It is this inclusiveness that fills the atmosphere and creates a fantastic festival of cycling. Congratulations to the tour organisers, Adelaide City Council and the South Australian people, whose efforts make this a world class event. Special thanks also to Lana and Nick for inviting us.

RIDE IT

WALTER’S EXCELLENT COFFEE WAS COMPLEMENTED BY HIS FRIENDLY AND EFFICIENT STAFF.

PHOTOS: LANA ROGERS

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10/2/14 12:21:35 PM

P R E S E N T S

ininINgDUonSTRY sh be l il w FE ts CA E gh li TH R ht FO ig ON Br e TI BI Th HI EX AL THE ANNU 2 event stages

QLD Baris ta

Champion ships

taste, test & purc hase

15 - 16 March 2014 CE BUILDING R E M M O C E TH

roundS Brisbane Showg

Café Biz 2014 is essential for anyone in this vibrant café industry. Coming to Brisbane for the ﬁrst time in partnership with AASCA and the QLD Coffee Community the event is tailored to owners and managers of cafes, baristas, chefs and all other facets of the cafe industry. Visitors to this year’s event will discover new products and services, experience new and innovative café ideas and see Australian and world champion baristas all under one roof.

Attend Café Biz and get connected! Cafe Biz

Commerce Building

Brisbane Showgrounds

15-16 March

Register f o r m o r e i to n f o rattend m a t i o n v i s i@ t wwww.cafeculture.com/register ww.cafeculture.com/cafe-biz-brisbane-2014

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I N T E R N A T I O N A L

10/2/14 12:24:26 PM

2 day PRogram TH MarcH 15 AY RD TU SA 1 y Da

TH MarcH 16 AY ND SU 2 y da

10am to 5pm

STAGE

10am to 4pm

Championships AASCA QLD Barista IPS s "ARISTA #HAMPIONSH HIPS NS s ,ATTE !RT #HAMPIO ITS PIR s #OFFEE IN 'OOD 3 IONSHIPS s "REWERS #UP #HAMP IPS SH ION s #UPPING #HAMP

STAGE

Cafe Biz Stage

/PEN ,ATTE !RT #OMP s 0URA $AIRY &ARMERS R -ILK s "LENDING #OFFEE FO RAW $ IZE 0R ION s 2EGISTRAT E -ASTERS TH ITH N W OO s !N AFTERN ARBANI 3HILLING (ABIB -A 4IM !DAMS ,UKE

STAGE

Championships AASCA QLD Barista IPS s "ARISTA #HAMPIONSH HIPS NS PIO AM #H RT s ,ATTE ! ITS s #OFFEE IN 'OOD 3PIR IONSHIPS MP HA # UP # ERS s "REW IPS SH s #UPPING #HAMPION

Cafe Biz Stage

"ARISTA -ASTERS s 0URA $AIRY &ARMERS s -ILK 4EXTURING RAW s 2EGISTRATION 0RIZE $ E -ASTERS TH ITH N W s !N AFTERNOO ARBANI 3HILLING (ABIB -A 4IM !DAMS ,UKE

who attends Bakeriees

Coonvenniennce

New Starters

Cafe Owners

Hoteelss Managers

Cofffee Frranchhisees

Baristas

Chefs

Purchasing Managers

Pubss/CClubbs

Cafess Hoospittalss/ Aged Carre

Officcess

INSURANCE

the innovative

difference!

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10/2/14 3:30:29 PM

Queensland Coffee Community

The Australasian Specialty Coffee Association

was established in late 2012 for the industry to network and conduct events to encourage newcomers to the COMPETITION STAGE IN A FRIENDLY RELAXED ENVIRONMENT 4HE COMMUNITY HAS CLOSE TO MEMBERS AND THE &ACEBOOK page has been utilised to ďŹ nd employment, advertise new job vacancies, purchase equipment, debate hot topics and promote membersâ&#x20AC;&#x2122; achievements.

HOSTS COMPETITIONS IN EACH STATE ANNUALLY 4HIS YEAR !!3#! 1LD is very proud to be partnered with CafĂŠ Biz as they bring their tradeshow to Queensland for the ďŹ rst time. The competitions allow individuals in the coffee industry to showcase their skills and creativity. Competitors can spend months preparing and practising their competition beverages, which will be judged by a panel of sensory, technical judges and a head judge.

P R E S E N T

qld barista championships QLD Barista Championship

THE BARISTA COMPETITION is based on Espresso, Cappuccino and Signature Beverage, all of which are evaluated on visual appearance, taste and how well the beverages have been presented. Competitors have 15 minutes to present their beverages to the sensory judges, whilst also being assessed by technical judges.

QLD Latte Art Championship

LATTE ART is a competition based on pouring skills. Competitors are to submit photographs of their design prior to the competition commencing. Competitors must replicate this design for a panel of judges, who will compare and score. Competitors have three categories; free pour macchiato, free pour latte and their own designer latte.

QLD Cup Tasters Championship

CUP TASTERS is a tasting challenge that requires competitors to taste a number of brewed coffees and single the odd one out. This category requires great skill, as in some cases the differences in the cup can be miniscule.

QLD Brewers Cup

BREWERS CUP is showcasing alternative brew methods. Like the Barista competition, competitors meticulously select their beans sometimes months in advance, and then present to a panel of sensory judges for taste evaluation.

COFFEE IN GOOD SPIRITS is ďŹ nding the perfect fusion between coffee and QLD Coffee in Good Spirits alcohol. The sponsor for 2014 is Grand Marnier Cordon Rouge. Competitors have 8 Championship minutes to present their beverages to a panel of sensory judges. OPEN HEATS AND FINALS for all categories will take place at CafĂŠ Biz â&#x20AC;&#x201C; March 15 & 16. The winners of their categories will then go on to represent Queensland at the National competition held in Melbourne later in the year. This yearâ&#x20AC;&#x2122;s competition is set to be one of the biggest Queensland has seen, and is certainly not to be missed.

For more information visit: www.aasca.com or contact Leigh Carmichael â&#x20AC;&#x201C; Beanstalking@bigpond.com Cafe Biz

Commerce Building

Brisbane Showgrounds

15-16 March

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I N T E R N A T I O N A L

10/2/14 3:30:46 PM

cafe biz competitions

will showcase ...

... the industry’s expertise and flair in select competitions featuring a lineup of outstanding Australian talent competing for National awards, prizes and status.

latte

c o m p e t i t i o n

drinks

Minutes

This competition has been a favour ite at Cafe Biz since day one as many of Australia’s world champions have cu t their teeth at this event. The event is open to all and newcomers to the arena, who are en couraged to show off their skills by producing their best 4 drinks in th e 6 minute timeframe. to enter download a registration form from

www.cafeculture.com/latteart/cafe-biz-latte-art-2014

masters

t i o n c o m p e t i

Drinks

Minutes

incredibly Australia has performed in the Latte well on the world stage showcase Art arena. Cafe Biz will country’s the this depth of talent as wh t o is best compete to ﬁnd ou r! the true latte art maste

Invittation Only

INSURANCE

the innovative

difference!

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11/2/14 9:32:12 AM

ndS u o r g w o h S e n a Brisb

BUILDING COMMERCE

venue map & info

600 Gregory Terrace Bowen Hills, Brisbane ,OCATED ADJACENT TO THE "RISBANE #"$ Brisbane Showgrounds is bordered by Bowen "RIDGE 2OAD / #ONNELL 4ERRACE 3T 0AUL S 4ERRACE AND 'REGORY 4ERRACE AT "OWEN (ILLS 3ITUATED EN ROUTE TO THE "RISBANE $OMESTIC AND )NTERNATIONAL !IRPORTS AND IN EASY REACH OF the Gold Coast and Sunshine Coast.

Parking Car parking is available at the Brisbane Showgrounds on event days for a fee of $12 per day which is payable by cash only upon entry.

Trains

Buses access the surrounding streets regularly. &OR FURTHER INFORMATION PHONE 4RANS,INK ON 12 30, or visit TransLink.

Buses

"OWEN (ILLS AND &ORTITUDE 6ALLEY RAILWAY stations are less than a ten minute walk FROM "RISBANE 3HOWGROUNDS &OR FURTHER information phone TransLink on 13 12 30, or visit TransLink.

Taxis

Commerce Building

Cafe Biz

4HE MAIN TAXI COMPANIES IN "RISBANE ARE Black and White Cabs (ph. 13 32 22), or Yellow Cab (ph. 13 19 24)

Brisbane Showgrounds

15-16 March

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I N T E R N A T I O N A L

11/2/14 9:32:26 AM

38. BY TRISH BARRY

OVER THE LAST FEW YEARS, “SOCIAL MEDIA” HAVE BECOME BUZZWORDS. IT’S A CONCEPT THAT NOT MANY BUSINESSES TRULY UNDERSTAND OR EMBRACE TO ITS FULL POTENTIAL.

estaurants and cafés often feel obliged to set up a presence of core social media platforms like Facebook, Instagram, YouTube or Twitter, without much thought of how and why they are using them, or who they are targeting. For many businesses, results have been mixed, and without easy ways to measure performance, businesses grow tired of the constant need to produce material to tell their brand stories – and so they often give up. After several years of exponential growth, it’s worth acknowledging that social media is here to stay. So how does it fit into your marketing strategy? Do you even have a social media plan? Do you know how to maximise the energy you put into these platforms? Let’s face it; you can spend a lot of time engaging for very little return, unless you have a plan and objectives to help you achieve your goals. The truth is, for many small businesses, not all social media platforms are perfectly suited to every brand, so rather than focusing on every single platform, why not think about which ones are most relevant for your business and target market? It’s much more effective to have a solid presence in one or two channels and grow your

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presence in those, than to try and dominate every single platform. Got you thinking? If you’re starting to reassess the time you’re spending on social media, consider these emerging trends as part of your marketing mix – consumers are responding to them incredibly well. CORE SOCIAL MEDIA TRENDS DEFINING 2013

VISUAL CONTENT No longer is content creation focused purely on the written word. Images are becoming more and more important in online marketing, as seen from the growth of platforms like Pinterest and Instagram. Up to 250 million photographs are uploaded onto Facebook every day, and image posts are definitely the more engaging pieces of content. A 2012 study by ROI Research found that when users engage with friends on social media sites, it’s by far the pictures that people enjoy the most. And, 44% of respondents were more likely to engage with brands that have images posted than any other media. Pictures have become one of our default mechanisms of sorting and understanding the vast amounts of information we’re exposed to every day. The trend towards “the visual” is also

influenced by the shifting habits of technology users. As more people engage with social media via smartphones, they are discovering that taking a picture on-the-go using a high-resolution phone is less tedious and much quicker than typing a status update on the keyboard and uploading an image from your phone onto your computer. Think about the visual content you’re creating for your brand and consider getting involved with platforms such as Instagram to be able to spread your message via visual imagery. It may even be time to think about updating your professional photos like bottle shots with food or shopfront images and incorporate these on your website, so users of Pinterest or Instagram can share and spread the word on your behalf. It’s free marketing working at its finest!

VIDEO CONTENT If you’re not already using video content, now is the time to embrace it. The evidence for adding video to your content strategy is compelling. This is a core medium for the younger demographics and is also driving internet traffic and search engine results. Digital media watcher Comscore says that visitors who watch a video on your website are

8/2/14 9:48:01 PM

39.

64% more likely to make a purchase than those who don’t. Video is a great tool to attract new customers, improve conversations and grow sales. Research also shows it can improve viewer retention. On average, visitors stay on a website two minutes longer if they watch a video. YouTube certainly is the most dominant video platform, and given it’s owned by Google, it’s a no-brainer step to improve your search results alone. Other video-based platforms like Twitter’s Vine or Vimeo are also worth exploring. Live video streaming or video hook-ups with consumers and customers also represent a growing opportunity to connect people in farreaching physical locations.

GAMIFICATION CONTENT Games are not just for kids anymore. Content marketers are using gamification to create meaningful content that customers are keen to engage with. As audiences become more jaded by internet marketing and need greater incentive to interact with brands online, creative strategy that provides entertainment, reward and learning features will prove to be a vital differentiator.

GROWTH OF SMARTPHONE USAGE Last year, more people purchased smartphones than PCs. While it seems as though we hear the word “mobile” more often than our own names these days, many websites are still not mobile enabled and are difficult to read and engage with on a mobile phone. If you do nothing else with new technology this year, think about improving your mobile strategy – it will serve you well, as this method of interacting with a brand is becoming the most frequent and effective. It

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will importantly also help your business to be found when people are looking for you via their mobile device.

WHAT ABOUT FACEBOOK? There’s no denying the power of Facebook. It remains the most used social media platform in Australia and continues to dominate, with the June 2013 figures reporting 12,200,000 Australian users/accounts (Socialmedianews. com.au). Some reports flag “Facebook fatigue” as the network starts to reach saturation point, but there’s no denying it has become a crucial part of the way consumers connect with friends, as well as keep up to date with brands. It’s a platform you can’t afford to ignore, but if you’re late to jump on board, it’s definitely more difficult to get traction. What you may not realise is that only 10 - 20% of the content you post on Facebook makes it to the news feed of your fans. Why? Facebook uses an algorithm called “Edgerank” to determine where and what posts appear on each individual user’s news feed, in order to give users relevant and wanted content. There are a number of variables that determine whether your post is seen, such as: affinity with the post, type of content and time of posting. With so many brands on Facebook, you need to be creating meaningful content and thinking about what content you’re sharing to cut through the clutter and make a connection with your fans. Facebook makes money through its advertising, mainly because it’s incredibly effective. Use it for yourself and experience the amazing capability to target your audience and ensure that your message is heard. It’s also

AS AUDIENCES BECOME MORE JADED BY INTERNET MARKETING AND NEED GREATER INCENTIVE TO INTERACT WITH BRANDS ONLINE, CREATIVE STRATEGY THAT PROVIDES ENTERTAINMENT, REWARD AND LEARNING FEATURES WILL PROVE TO BE A VITAL DIFFERENTIATOR.

worth keeping an eye out for Facebook “Graph Search”, which is currently being rolled out and makes sure that the details of your business are up to date in your Facebook profile. WHERE TO NEXT? There’s no magic answer to finding the right social media platform for your brand. In the end, it comes down to your individual strategies, goals and budgets (and a bit of trial and error, too!). If you’re thinking about adding a new platform to your marketing mix, take the time to plan your strategy and think about allocating resources to be able to produce the best outcomes. Many brands still fail to measure the results of their social media effort. There is a range of tools available to help, and for many this may be the first step to ensuring your time and effort pays dividends in the long run.

ABOUT THE AUTHOR Trish Barry is Director of Mastermind Consulting. Read more tips on her blog: www.mastermindmusings.com.au or contact via email: Trish@mastermindconsulting.com.au

10/2/14 4:03:47 PM

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Sep t. 2 013 (NAT Groc er y S can Da ta)

8/2/14 9:31:38 PM

Bite Size Coffee Treats helps cafes increase sales and stand out from the competition!

U Are you looking to create a unique point of difference for your cafe?? something that will give you the edge over your competitors?? U AĂ&#x160;product that you can have exclusively in your area??

t. (02) 9723 6500 w. www.bitesizecoffeetreats.com e. info@bitesizecoffeetreats.com

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8/2/14 9:31:55 PM

42. BY ROB FORSYTH

A U S T R A L A S I A N

S P E C I A LT Y

AASCA PRESIDENT ROB FORSYTH IN THE SORTING SHED AT PERMATA GAYO COOPERATIVE

A S S O C I A T I O N

PRESIDENT AASCA

• U P D AT E 2 0 1 4 •

Rob Forsyth

EXECUTIVE OF AASCA

nother big year for Coffee in Australia, with the highlight surely being World Coffee Events (WCE) holding the World Latte Art, Coffee in Good Spirits, and the World Cupping Championships at Australia’s premier coffee event, MICE, in May. I would like to acknowledge the efforts of the previous Executive in landing and preparing to stage these events: thank you Craig Dickson, Ana Pipunic, Cameron Ballard, Bruno Maiolo, Ross Quail, Brian Raslin, and Craig Simon for the work you put in. I was on the founding committee of AASCA, and now I return as the newly elected President, at a time ripe to build on the success that the industry has enjoyed in the last decade. The opportunity to develop stronger ties throughout the whole coffee value-chain and to further enhance the already highly regarded reputation of the Australian Barista internationally, are two main focus areas the executive team of AASCA will be planning and delivering on in the coming year. Briefly, AASCA is strengthening its education and certification by linking up with the SCAA (Specialty Coffee Association of America) and SCAE (Specialty Coffee Association of Europe) to control the delivery of

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their various courses. AASCA will be running barista accreditation. This will give the barista a certification of their skills as a barista, whish must be shown to be a very high standard and demonstrate theoretical coffee knowledge, along with practical preparation skills. In addition, the Pura Milk Bottle promotion of AASCA will entail the AASCA logo included on the artwork of the 2 L milk bottle sold across the Australian Eastern Seaboard for the period leading up to MICE2014. And finally, to support these initiatives the reengineering our website again, so it will deal with the barista, café and roaster – all tangible, positive promotion opportunities for AASCA and the AASCA accredited barista. All of this is slated to happen in the current year, along with AASCA continuing to dedicate itself to benefiting its members and the industry by promoting knowledge, skills and learning, fostering relationships between the growers, producers, wholesalers, roasters and baristas on a global level. AASCA will provide the platform to members by which they can promote themselves to their peers and an appreciating coffee public and of course, the organisation of highly esteemed

events that allow members to benchmark themselves within the industry. To deliver on all this, I have the wealth of experience on the executive of AASCA to draw upon. I also invite you to keep up to date about all the events we are running this year. This can be done by liking our Facebook page, following our Twitter, joining AASCA via our website and receiving newsletters. Please support our wonderful sponsors: Pura Milk, DaVinci Syrups, Nouvo Simonelli, Cafetto, Espresso Mechanics, Natvia, Brita, Caspak, Maltra Foods, D’Ancap Cups, Inditech. AND BE SURE TO UPDATE YOUR 2014 CALENDAR FOR:

AUSTRALIAN SPECIALTY COFFEE CHAMPIONSHIP (ASCC) Melbourne, Australia 15 - 18 May. AASCA proudly presents the 2014 Australian Specialty Coffee Championship (ASCC), at both state and national level. This is the premier event on the specialty coffee calendar and the prelude to the World Latte Art, Coffee in Good Spirits and Cup Tasters Championships, being held in Melbourne, May 2014.

THE WORLD BARISTA, WORLD BREWERS CHAMPIONSHIPS Rimini, Italy 9 - 12 June.

Nick Calabrisello, Treasurer Brent Williams Brian Raslyn Jeramy Regan Keith Pettigrew, Public officer

THE STATE SUB COMMITTEES:

ACT Attilo Sciannimanica, Chairperson Lincoln Faireigh, Training & Certification Tim Manning, Roasters Guild Angus Mackie, Barista Guild Sasa Sestic

QUEENSLAND Leigh Carmichael, Chair, Training & Certification Stacey-lea Benjamin, Secretary Dragan Sestic, Barista Guild Michael Oo, Barista Guild

VICTORIA Jeramy Regan Ben Bicknell, Judge Committee

WESTERN AUSTRALIA Elisha Mauger

SOUTH AUSTRALIA Brian Raslan, Judge Committee, Training & Certification Bill Comley

NEW SOUTH WALES Frankie Shi, Chairperson Paul Asquith, Secretary Shae Macnamara, Barista guild Jared Chapman, Training & certification Toni Macri, Roasters Guild Matt Troughton, Volunteer Saxon Wright, Judge committee Brent Williams

FOR FURTHER INFORMATION, PLEASE VISIT WWW.AASCA.COM

8/2/14 9:36:14 PM

CAFÉ PEOPLE 43.

Cafe

M a r k

B e a t t i e

Café Culture has been working with Mark and Alana Beattie for over five years and has proudly watched the growth of their business and the way they have aligned themselves within the coffee industry. It is always nice to listen to Mark’s ideas and opinions on this fast moving industry, as he has come from a corporate background. It is obvious that he is a smart operator with well thought out plans and a vision for the future. Mark has a degree in business and marketing, followed by 9 years’ experience with Nestle in various divisions in both Sydney and Melbourne. In his role at Nestle he primarily dealt with Woolworths and Metcash in a variety of national sales roles. Mark, along with his wife, Alana Beattie, own and manage Coffee Roasters Australia and Capsule Pack Pty Ltd on the Gold Coast. After leaving his successful corporate career, Mark gained experience in a franchise system before taking over Coffee Roasters Australia. In 2013, Mark and Alana founded Capsule Pack Pty Ltd, specialising in contract coffee capsule packing for Australian roasters. Having experience with coffee at both a corporate and small business level allows Mark to provide

MARK’S PASSION FOR COFFEE EQUIPMENT AND THE FAST GROWING CAPSULE MARKET ENSURES HIS CUSTOMERS’ COFFEE INDUSTRY DREAMS ARE REALISED.

valuable assistance and advice to coffee companies. Mark’s passion for coffee equipment and the fast growing capsule market ensures his customers’ coffee industry dreams are realised. Mark is a great networker and has helped grow the Australian coffee roaster scene, and he has also been a great supporter of the Golden Bean Roasters Awards. In the past, for a new roaster to get information was very hard, and Mark saw this liability and took it to hand to help educate the market and simplify the process of coffee roasting, using tailored training and researching installation legislation nationally. We are proud of being associated with Mark and Alana and their team and look forward to our ongoing business and personal relationships.

separate your cafe from the rest

t Na

3/ 14

OVERALL

NER U UN

vi aG 1 olden Bean

1300 552 883 www.volere.com.au

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38.

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46. INTERVIEW

CAFÉ CULTURE TALKS TO KANE BODIAM, GLOBAL BUSINESS DEVELOPMENT MANAGER FOR MAD COFFEE CAPSULES PTY LTD, WHO WILL BE PRODUCING CAPSULES ON QUALITY EUROPEAN COFFEE ROASTING AND CAPSULE MANUFACTURING MACHINERY. ALMOST 20 MILLION DOLLARS WILL BE INVESTED IN THIS MACHINERY – A HUGE INVESTMENT BY AUSTRALIAN COFFEE INDUSTRY STANDARDS!

here is no doubt the single serve espresso market has seen some remarkable growth over the past few years. Whilst there are a number of alternatives on the market, the extensive penetration of the Nespresso®* brand means that the rest of the capsule market is playing catch up. Who is Mad Coffee Capsules? Mad Coffee Capsules is a dynamic business established to service the needs of the fastest growing sector of the coffee industry. We exist for one reason – Nespresso® compatible capsule manufacturing. Our expertise, our knowledge and our passion for coffee led us to this, being the next step in the coffee evolution. Our vision is to become the largest producer of Nespresso® compatible capsules in the southern hemisphere, on a scale never seen before. Do you accept roasted beans, or do you only roast your own green to turn into capsules? Yes, Mad Coffee Capsules provides a holistic service offering extensive expertise every step of the way. We can use your (pre-roasted) beans for capsulation, or look after careful coffee procurement and the roasting process. The finished capsule is second to none, with our wealth of expertise coming through in the finished product. How did you get started in the coffee business and finally move into capsules? Our journey (like all great journeys) started with a coffee. We loved the coffee we could get from

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small boutique roasters, but we recognised that there was a gap. There was no one providing the attention to detail and consistency, on a large commercial scale. This part of the coffee industry needed a new lease of life. It needed people to put in the time, initiative and capital investment required to bring to market a business that is not only strong in coffee knowledge, but also in production, distribution, quality assurance systems and infrastructure. Who is BOSS Caffé, and what does “Mad Coffee Capsules in conjunction with BOSS Caffé” mean? How do you work together? BOSS Caffé is a coffee solutions business that takes great brands to market. In keeping with our core values of being a dynamic business, we partnered with this energetic and vibrant team, who take a fresh, innovative approach to the coffee industry. They bring a great deal of knowledge in the field of Nespresso® compatible capsules both locally and internationally and with a range of complimentary expertise, they will become a key partner in servicing the needs of our customers. Tell us more about the services you provide. We want to be known as “best in class”. Our machinery is second to none. We have invested approximately 20 million dollars in quality European coffee roasting and capsule manufacturing machinery – a huge investment by Australian coffee industry standards! In keeping with our fastidious approach to producing quality coffee capsules, we have partnered with leading

European manufacturers Schubert, Opem, Brambati and Probat. We have also just become exclusive supply partners of Opem in Australia and New Zealand for all large capsule filling machines. We believe that the manufacturers of all our coffee roasting and capsule production equipment are some of the best in the world and are confident that these quality standards will be reflected in our finished product. We offer an unrivalled service, on a level never before seen in Australia. Mad Coffee Capsules deliver everything from coffee procurement and roasting to bespoke branding solutions. We offer an experienced and stringent green bean procurement, roasting and capsulation of some of the world’s finest coffees, while managing every step in the process. For our roasting partners, we can provide a manufacturing process with a capacity of 2.25 million capsules per day, taking roasted coffee and transforming it into a retail ready capsule solution. For our other partners, we offer retail ready “white label” solutions, streamlining their business. There are a few capsule pack facilities popping up around Australia now; what is your point of difference? Firstly, we embody coffee! Mad Coffee Capsules was born out of a very successful coffee roasting business. We bring more than 100 years of combined roasting experience to the table. By implementing stringent quality assurance processes in our SQF and HACCP-certified facility and partnering with the likes of Schubert,

9/2/14 5:03:39 PM

EIGHT LANE OPEN FILLING MACHINE

MAD COFFEE CAPSULES UNDER CONSTRUCTION

47.

CONTROL PANEL

ROASTER

Opem, Brambati and Probat, we believe we can produce a product that is unrivalled by other local manufacturers. Our key point of difference, however, is our hermetically-sealed capsule. This means that we produce a capsule without a foil overwrap that is compatible with all Nespresso® coffee machines currently on the market. The nitrogen flush technique used in the production of our hermetically-sealed capsules offers an extended shelf life of 18 months. Since we don’t use any foil overwrap, this also produces less environmental waste. We roast all our coffee at the same facility where our capsules are produced. We run a 360 kg Brambati roaster, and two Probat Neptune 1500 roasters. We will also be using two Opem eight lane filling machines, each capable of producing 700 capsules per minute! We understand that unless we produce coffee grind at a consistent temperature, we will have fluctuations in our pour times. This is why we don’t use disc grinders. Instead, we use water-cooled roller mills, which each produce 1500 kg of ground coffee an hour. Which markets are you focusing on: growers, roasters, retailers, public? We are here to provide our expertise for all segments of the market. The emergence of the single serve espresso market driven beautifully by Nespresso® has opened up the market to nontraditional players, but we realise the importance of servicing the traditional coffee players as well. We are contract manufacturers who have taken the same approach as Green Mountain Coffee

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Roasters did with the launch of the K-Cup® system – providing a common platform, ours being the capsule platform, for other companies to utilise. Tell us about the equipment in your factory and the process involved in creating capsules. We invested heavily in our coffee roasting and capsule production equipment, as only the best will suffice. We have state of the art facilities that will house three Opem capsule filling machines, a 360 kg Brambati roaster, two Probat Neptune 1500 roasters, and the German-made Schubert capsule packaging machine. We will also be adding three 600 kg roasters over the coming year. The capsule process involves procuring green coffee specific for capsule production and roasting the coffee to a certain level to attain the best flavours for the coffee origins used in the capsule. We use water cooled roller mills to grind the coffee to a specific micron size dependent on roast level. The ground coffee is stored in nitrogen flushed silos for 60 hours. The coffee is then transferred to our Opem capsule filling machine, where it is volumetrically weighed and filled, to each customer’s specific requirements. Each capsule is nitrogen flushed, showing less than 0.01% oxygen residual, giving optimum freshness. The capsules are then transferred to our Schubert capsule packaging machine, where they are boxed in boxes of ten and then put into a retail, shelf-ready carton of 20 boxes. Since our capsules are hermetically-sealed and don’t have a foil overwrap, we are able to achieve one of the

smallest retail capsule boxes currently available on the market. The capacity of your plant is huge. Are you producing at maximum capacity? It is, but we are scaleable knowing we need to meet the growing needs of this business. We watch what the coffee world is doing and adjust accordingly in a timely fashion. Staying ahead of the game is our focus, and therefore we ensure we continue learning along the way. Are you using any organic or Rainforest Alliance certified coffees currently? Not currently; however, we are looking to include both fair trade and organic coffees in our future product offerings. Where do you see the industry in 5, 10 years’ time? The capsule market will continue to evolve over the next five to ten years and as the coffee industry in general matures and the demand for café style coffee in the home becomes more ingrained, advances in technology will spawn exciting enhancements. Hopefully, we will be there, delivering ever new and exciting coffee loving experiences for all to enjoy. *Our capsules are compatible with Nespresso® coffee machines. Nespresso® is a registered trade mark of Société des Produits Nestlé S.A. and neither that company nor its affiliates have manufactured or endorsed our products in any way. Mad Coffee Capsules Pty Ltd and Boss Worldwide Pty Ltd are not affiliated with Société des Produits Nestlé S.A. or its affiliates.

10/2/14 4:06:10 PM

WHAT SHAPES OUR

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REPORT

KEY INSIGHTS AND CAFE TRENDS

2013

This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, sales managers and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers just to name a few. Available as a summary or a full and comprehensive report.

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The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel.

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48-49.indd 49

50. INTERVIEW

WOOD

R O A S T E R

P R O F I L E

THE MOST COMMON SOURCE OF FUEL USED TO SUPPLY A COFFEE ROASTER WITH HEAT IS GAS. THE WOOD ROASTER, HOWEVER, ROAST THEIR COFFEE BEANS THE TRADITIONAL WAY, EXCLUSIVELY OVER A FIRE FUELLED BY IRONBARK WOOD. THE DIFFERENCES IN THE OUTCOME ARE NOT WHAT ONE MIGHT INITIALLY EXPECT, SO CAFÉ CULTURE CAUGHT UP WITH KIM LOUPIS, OWNER AND ROASTER FOR THE WOOD ROASTER (TWR) TO FIND OUT MORE ABOUT THIS UNIQUE WAY OF ROASTING COFFEE. ow long have you been a coffee roaster, and how did you get involved in the industry? I have been roasting coffee since 2008 for two of my own Sydney cafés. This is how I got involved in the industry. I had a passion for coffee and made the blends primarily for my own stores. The feedback was great, so I expanded from there. Wood roasting – what does that mean, and why have you chosen wood roasting in particular? The most common source of fuel used to supply a coffee roaster with heat is gas. We are, however, quite unique and roast coffee beans the traditional way, exclusively over a fire. However, unlike cooking with a wood oven or grill, where the smoke from the wood imparts a flavour to the

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final product, the main difference between wood and conventional roasting lies in the quality of the heat delivered to the beans. Heat derived from wood has higher moisture content and is better suited for slow roasting. The more oil preserved within the bean, the more exquisite the final flavour will be. The natural humidity within the wood seems to encase the beans during the roasting process, hence preserving more of the oils within. Meanwhile, the slow roasting aspect ensures the coffee is lower in acidity and higher in body. The result is most apparent in our espresso, yielding more crema, fuller flavour, and a smoother finish. I have chosen this method of roasting as it is unique and different to many other roasters in Australia. It uses the traditional methods of roasting and allows a lot more flavour in the coffee to that of gas roasting. I prefer the flavours

and the full body that this type of coffee offers. Are there many wood roasters around the world? There are a handful of wood roasters around the world, more so in Italy than anywhere else. You have recently installed your new roaster. Where did it come from, and what are the intricacies of installation that may differ to other roasting machines? We have recently purchased a custom built 60 kg wood roaster specially built for us in Italy. It was difficult to find a manufacturer who was able to build a machine to our specifications, as not many manufacturers build wood roasting machines anymore. The difference between our machine and other machines is that we have a big furnace which weighs 2 tonnes lined with volcanic rock to keep

10/2/14 12:31:52 PM

51.

WE WANT TO EXPAND OUR BUSINESS, BUT WE DON’T WANT TO GROW TOO BIG. WE WOULD LOVE TO HAVE ENOUGH CUSTOMERS THAT WE CAN HANDLE EFFICIENTLY AND EFFECTIVELY BUT STILL SEE OFTEN.

the heat in. There is an extra flue installed for safety, which means the machine contains 4 flues in total. These are all made out of stainless steel. What is your position on the pre blend/ post blend debate? Pre blending is good if the beans are the same size. I, myself, prefer post blending, as I feel this is much more consistent and ensures the beans are evenly roasted. More and more roasters are venturing into coffee growing regions to explore new origins and to buy direct. Is this important to you? I think it is important to know and understand where your green beans come from. However, I am focusing more on the roasting side of my product to ensure consistency and full flavour. My specialty is in roasting and not sourcing/ importing beans. There is a lot to understand in this area, and I feel my focus is best kept on my product for now. I prefer to leave this up to the experts. I have a great contact in the importation of green beans, and they have not let me down. Is web/e-business a strong direction for you? I think e-business is important in these modern times; however, it is not a huge focus just

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yet. I want to build on my wholesale business predominantly but incorporate online selling into my plans moving forward. With more and more roasters in Australia competition is quite fierce. How do you retain customers and win new ones? We want to expand our business, but we don’t want to grow too big. We would love to have enough customers that we can handle efficiently and effectively but still see often. We want them to feel that they are looked after. Our product has a point of difference, so we can offer a lot of existing and new customers a product that is like no other. Have you won any awards for your blends? We recently entered the 2013 Golden Bean awards with our organic blend and won Bronze. This was a great achievement for us. Where do you see the industry heading? Do you see Australian roasters branching further into overseas markets? Definitely! I think Australians know coffee as well as the Italians do. There is a lot of opportunity in the overseas markets for quality coffee, and you can see a lot of Australian roasters already expanding into the Asian and US markets.

Do you have a favourite bean or blend you are drinking at the moment? Panama, Honduras, Peru (our organic blend) and my signature blend, Plantation, all shine for me at the moment. They have great nutty flavours and a nice creamy, full bodied finish. What are your plans for the next 12 months and beyond? TWR (The Wood Roaster) is focused on growing our strong customer base and ensuring our current customers are happy by supplying the best equipment, service and support we can offer. We are planning on creating a couple more blends for 2014 and hope to expand into the Melbourne and Brisbane markets. Thanks for your time, Kim – exciting times ahead! CONTACT

THE WOOD ROASTER CAFÉ: IL ESPRESSO Shop 3/150 Liverpool St East Sydney 2010 NSW Australia

TWR ROASTERY: 9-11 Shepherd Street, Marrickville NSW 2204 Australia W. www.thewoodroaster.com

10/2/14 12:32:08 PM

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54. BY RICHARD FINE

AND REAP THE REWARD$

THERE ARE THREE EASY WAYS TO CUT DOWN YOUR WASTE THAT CAN MAKE A BIG DIFFERENCE TO THE AMOUNT THAT ENDS UP IN LANDFILL. THESE ARE KNOWN AS THE 'THREE RS' – REDUCE, REUSE AND RECYCLE. AS A CAFÉ OWNER, THERE ARE WAYS TO APPLY THE MANTRA TO YOUR BUSINESS – AND IN THE PROCESS SAVE MONEY. estaurants and cafés typically

ways to avoid unnecessary waste.

potentially be spoiled in transit.

produce between 1.7 to 7.3 kg of

Between June and August 2008, a study

Order and prepare appropriate amounts

waste for each full-time employee

found that 74 per cent of total food wasted in

of food; cater to individual needs by offering

a day and surprisingly, more than

Sydney was thrown away before it even got to

customers a choice of serving sizes. Consider a

half of this waste currently sent to landfill is

the consumer. This means you could literally be

small menu with a limited number of meals per

recyclable. The reasons it isn’t being recycled

throwing money in the bin.

day to reduce food stocks. This ensures that the

is because most of us don’t really care about

Do a Food Waste Assessment – the first

waste, unless of course it costs us money or

step to reducing food waste is to measure

of a particular ingredient is identified, run

better still, it can make us money. Review

and track the amount, type, and reason for its

specials to use up the ingredient more quickly

your accounts and identify the cost of waste

generation. Knowing how much and why food

and so avoid potential waste.

collection.

waste is generated will help a business create

REDUCE

food is fresh and that waste is reduced. If excess

So there you have it … CHA-CHING! Cash

targeted food waste prevention strategies. This

… probably the most powerful motivator for

baseline information also serves as a marker for

and packaging and cuts down the amount of

consumers and business owners alike. Now that

measuring your diversion rate and change in

material you have to get rid of or recycle.

I have your attention, I will explain how you can

spending.

turn your trash into cash.

To avoid food waste, firstly make sure

Buy non-perishables in bulk; this reduces cost

Keep your work areas clean. If things are well organised, visible, labelled clearly and

products from suppliers are in good condition.

accessible, you and your staff will know where

from, not just where it goes and to identify

You should store perishable items immediately

everything is and use products more efficiently.

opportunities for waste sorting, minimisation,

to maintain food safety and quality. By opting

This encourages staff to use only the resources

reuse and recycling. However, before you

to purchase locally produced food, you are

they really need.

reduce, reuse and recycle, you should look for

reducing the amount of food that could

It is critical to think about where waste comes

54-55*.indd 54

Items that only get used once and then

8/2/14 10:05:11 PM

thrown away mean you have to get rid of more rubbish. Use refillable sugar dispensers, condiment dispensers, reusable cutlery, reusable tableware and food storage containers. REUSE Buy products with reusable packaging. When suppliers suggest moving away from reusable packaging, remind them that you are landed with extra disposal costs. Speak to your meat and fish supplier about using reusable plastic tubs instead of disposable polystyrene and cardboard packaging. Filter and reuse cooking oil before you get rid of it. The useful life of oil can be prolonged by ensuring oil (for example, in deep fryers) is only heated when necessary for cooking. RECYCLE Recycling is a great way to reduce waste and help save the environment, but it’s also an easy way to make money. One man’s trash, is another man’s cash, and whilst as a café owner you may not get rich from recycling, I’m sure most people would enjoy a few extra dollars and a clean conscience knowing that they are making a difference and contributing to a sustainable future. It’s easier than ever before to recycle. You can recycle everything from coffee grounds, which can be composted, to cooking oils, which can be converted into products like biofuels. Paper, cardboard and plastic can all be recycled, and it could be cheaper organising the pickup of recycling bins, rather than paying for the collection of general waste bins where the content goes to landfill. Collect all used cooking oils and fats in an oil

54-55*.indd 55

bin for re-processing. It is illegal to dispose of these down any drains and you may be able to get money for good quality oil. Ask your recycling contractors for help with providing recycling information, signs and the latest systems. Make sure your staff, contractors and cleaners follow your recycling program and sort and put material in the correct bin. If you are located in a shopping complex, collaborate with your neighbours and together ask the centre’s management about setting up a recycling system and providing extra places where recycled material can be collected inside and outside the building. Share recycling bins or containers with another business. Consider donating unused food to a suitable charity that supplies to people in need in the community. Then sort out what can be recycled. To truly engage in a recycling mindset, it’s imperative that you purchase products with recycled content, such as toilet paper, napkins and packaging. This creates more demand for recycled materials and creates a self-sustaining feedback loop. Your sustainable waste policies could save you money, help attract or retain customers and preserve the environment. Promote your business’ recycling actions and encourage others to do the same. For example, publish your environmental policy and objectives on the menu. Smart companies are those who will be the most creative and pragmatic in the future about reducing and reusing and recycling waste. They will be the winners and remain profitable, viable businesses.

8/2/14 10:05:17 PM

#mycafecares

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cafesthatcare.com.au cafes who serve great coffee,

yummy healthy food & drinks. tag #mycafecares to give them a big shout out. 56-57.indd 56

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alth Celebrating cafes that celebrate he 56-57.indd 57

8/2/14 10:06:01 PM

58. BY BRENT WILLIAMS DAVINCI GOURMET

P R O D U C T

VERSATILITY IN FOLLOWING THE THEME OF MY PREVIOUS ARTICLES ON SPECIALTY BEVERAGES, I HAVE DECIDED TO LOOK AT THE VERSATILITY OF THE DAVINCI GOURMET PRODUCT OFFERING IN YOUR BUSINESS ... SPECIFICALLY, THE DAVINCI GOURMET COFFEE SHOTS.

s mentioned in previous articles, a venture into the specialty beverage business will undoubtedly require an additional investment of money and time, so operators are advised to discuss with us which specialty beverages are a good fit. Some companies will advise that a separate machine is required for each flavour or style of beverage offered. However, through our expertise we have come up with a specialty beverage product which allows for operators to offer multiple on-trend beverages with minimal additional outlay on product. This product is the DaVinci Gourmet Coffee Shots. The DaVinci Gourmet Coffee Shots are a quality product made from 100 per cent Arabica coffee beans that have been roasted, ground and processed into a concentrated liquid and packaged into pump bottles. They come in four flavours, with Caramel,

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Vanilla and Hazelnut being the top sellers, with the addition of a straight Espresso with no added flavouring. The patented process used by DaVinci delivers the best of the bean. Just like careful brewing, the process used also captures the major aroma and texture of the bean. Coffee Shots enables even untrained staff to make quality flavoured blended drinks and iced coffee with minimal fuss and virtually no preparation. The DaVinci Coffee Shots can be used to create iced coffees, iced frappes, milkshakes and can also be used to enhance baked products and even sausages on your BBQ. The DaVinci Coffee Shots deliver perfect cost control, operational ease and consistency, through portion controlled pumps, have no issues with flavour change from oxidization or stalling, and you can

make genuine “coffee claims” for what you’re serving, because you are using a product made from real coffee. As an example, the ICED COFFEE is a product which can be made very simply and very quickly. It meets the current Cold Drip upsurge, without the poor shelf life. Throughout my recent articles I have discussed: “What Specialty Beverage is” to give us direction; we have looked into “Menu Development” to avoid operational issues associated with serving drinks in this range; and have offered up some basic recipes to allow you to meet the previously mentioned guidelines, as well as to meet your customers’ expectations. This overview has again shown that Specialty Beverages are not time-consuming to prepare. They are able to be made at a cost of less than 25% of the sell price and can be on-trend, simple and indulgent.

8/2/14 10:07:51 PM

59.

MOCHA FRAPPE

HAZELNUT ICED COFFEE ICED COFFEE is a product which can be made very simply and very quickly. It meets the current Cold Drip upsurge, without the poor shelf life. 1/2 CUP ICE 200 ML MILK 7.5 ML DAVINCI GOURMET HAZELNUT COFFEE SHOTS 1. Half fill the appropriate serving cup with ice. 2. Float the ice with milk and pour the contents into a cocktail shaker. 3. Apply 1 pump (7.5 ml) of the DaVinci Gourmet Hazelnut Coffee Shots to the cocktail shaker. 4. Fasten the lid & shake the beverage to mix ingredients. 5. Pour the contents of the cocktail shaker into a beverage glass and serve immediately.

1 SERVE

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A twist on Iced Coffee is the MOCHA FRAPPE. This is a product which is currently on trend and is a simple but indulgent treat.

3. VANILLA CRĂ&#x2C6;ME MILKSHAKE For the big kid in us, there is the good old

MILKSHAKE. The DaVinci Coffee Shots are also a great addition to this.

1 CUP ICE 120 ML COLD WATER, MILK OR SOY

1 SCOOP VANILLA ICE CREAM

30 ML DAVINCI GOURMET CHOCOLATE SAUCE

120 ML MILK

15 ML DAVINCI GOURMET COFFEE SHOTS

15 ML DAVINCI GOURMET VANILLA COFFEE SHOTS

30 ML DAVINCI LIQUID FRAPPEASE 1. Fill the appropriate serving cup with ice.

30 ML DAVINCI GOURMET CARAMEL SAUCE

2. Float the ice with requested liquid additive and add contents to the blender.

1. Fill the appropriate milkshake blending container with ice cream and milk.

3. Apply 1 pump (30 ml) of the DaVinci Gourmet Chocolate Sauce to the blender.

2. Apply 1 pump (30 ml) of the DaVinci Gourmet Caramel Sauce to the container.

4. Apply 1 pump (15 ml) of the DaVinci Gourmet Coffee Shot Syrup to the blender.

3. Apply 2 pumps (15 ml) of the DaVinci Gourmet Vanilla Coffee Shots to the container.

5. Apply 1 pump (30 ml) of the DaVinci Gourmet Frappe Choice Syrup to the blender. 6. Fasten the lid and blend for 30 seconds on high.

4. Secure the container and blend for 30 seconds on high.

7. Empty the contents of the blender jug into a beverage glass and serve immediately.

5. Empty the contents of the blender jug into a beverage glass and serve immediately.

1 SERVE

8/2/14 10:08:04 PM

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62. COBAA

B E

P A R T

O F

T H E

C A F E

COMMUNITY THE CAFÉ OWNERS & BARISTAS ASSOCIATION OF AUSTRALIA (COBAA) WAS RECENTLY LAUNCHED AS A PEAK INDUSTRY BODY TO REPRESENT THE INTERESTS OF INDEPENDENT CAFÉS AND FRANCHISED CAFÉS THROUGHOUT AUSTRALIA. COBAA MEMBERS will rely on the Association to provide current information on the trends and changes within the café industry and to represent their position in times of concern. COBAA includes members across all states of Australia. COBAA Directorship subscribes to a Code of Ethics requiring them to uphold professional standards of representation and has many leading café figures that will assist in shaping the Australian café market in 2014. The Association is currently devising a new set of business awareness services for cafés and baristas that will be offered to all sectors of the café industry. COBAA is café owner and barista focused and

provides assistance for businesses looking for help from café service providers. While most enquiries are about café services to major and minor café markets, the COBAA can provide leads on café product manufacturing, financial, insurance, job placement and marketing services. As a valued member of COBAA, you will be a part of a larger community of cafés whom, like yourself, wish for improved industry lead communication, focused small business café services and up to date café owner and barista news and information. COBAA will harness the collective strength of its café member base to drive change, to assist café owners and baristas in seeking improved

leases, financial services, effective low cost job placement and café insurance services. This peak industry body plans to meet your local café needs via working directly with other associations, key café suppliers, distributors, franchised operators, café events, media and the financial services sector to provide you our COBAA membership real benefits. CONTACT

E. (02) 9380 5559 W. www.cobaa.com.au E. enquiries@cobaa.com.au

ATTENTION: Local Cafés... B E

P A R T

THE LAUNCH OF COBAA will be at Café Biz Brisbane on the March 15-16 and has been developed by the café industry to beneﬁt the valued café owners and baristas of Australia.

INTRODUCTORY MEMBERSHIP

O F

T H E

C A F É

AS AN ASSOCIATION MEMBER we will assist you with your local café business and services needs, be it for leasing and stafﬁng guidelines, café services and advice, café focused superannuation and specialised insurance, job search and job placement adverts, café news and events.

C O M M U N I T Y YOUR MEMBERSHIP WILL CREATE a sense of belonging to the café community and provide you many local café beneﬁts. Our cafes are an important part of any community and now you and your business can be a part of your café industry.

TEL (02 ) 9380 5559

WWW.COBAA.COM.AU

• BARIS TAS $3 9 PA • CAF É OW N ER S $ 4 9 PA • I ND I VI D UAL S $ 59 PA • FR ANCHI SED COR POR ATE $ 55 0 PA

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TRANSFORM YOUR CAFE Di s co ve r h o w f le x ible co o k in g op t io n s ca n ex ou u r ca fe me e n u a n d in c re a se p rof i t s. e x pan d y o

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8/2/14 10:12:57 PM

64. 64.

DUCTING CASE STUDY

W I T H L I T T L E I T A LY C O F F E E R O A S T E R S THE SITUATION

THE NEEDS

and keeps our machines running effectively.”

In 2007, Little Italy established their coffee roasting business on the Northern Beaches of Sydney in New South Wales. Although mainly focused on coffee shops they also retail direct to the public, their own signature roasts.

Little Italy needs ducting that: UÊ ÃÊivwV i ÌÊ ÊV>ÀÀÞ }ÊÃÌi> ÊvÀ ÊÌ iÊÀ >ÃÌiÀÃÊ to the after burner; UÊ iÃÊ ÌÊ i> ÆÊ> `Ê UÊ,iµÕ ÀiÃÊ Ìi`Ê > Ìi Vi°

Adam Bortz, owner of Little Italy, manages everything hands on from roasting to accounting and even so much as delivery boy! Adam is well aware of all the important aspects of the business, especially their OH & S requirements to ensure a safe, clean environment for their employees. An unclean work environment heavily impacts Little Italy because they: UÊ ÀiÊV ViÀ i`Ê>L ÕÌÊÌ iÊÜi v>ÀiÊ vÊÌ i ÀÊ employees; UÊ1 `iÀÃÌ> `ÊÌ >ÌÊ ÌÊ «>VÌÃÊÌ iÊL ÌÌ Ê iÊ Ê terms of downtime; and UÊ/ iÞÊÀi}Õ >À ÞÊ Û ÌiÊV i ÌÃÊ Ì ÊÌ i ÀÊ warehouse, so want to ensure that their environment is promoting their values.

THE SOLUTION

ÌÌ iÊ Ì> ÞÊ >ÃÊÀiV } Ãi`Êº/ >ÌÊÌ iÊv>VÌÊÌ >ÌÊ ÌÊ transports the steam without any leaks and it Ì> iÃÊ ÌÊµÕ ÌiÊivwV i Ì ÞÊÌ ÊÌ iÊ>vÌiÀÊLÕÀ iÀÊ> Ü>ÞÃÊ helps, and without taking out too much hot air vÀ ÊÌ iÊÀ >ÃÌiÀÃÊ ÃÊ> Ü>ÞÃÊ} `°»ÊÊ >Û }Ê Ý Ê ducting installed in the warehouse has reduced ÌÌ iÊ Ì> Þ½ÃÊÜ>Ài ÕÃiÊ ÛiÀ i>`ÃÊ>ÃÊÌ iÞÊ >ÛiÊ ÌÊ had to replace it in many years and with regular > Ìi > ViÊÜ ½ÌÊ >ÛiÊÌ ÊÀi« >ViÊÌ i ÀÊ`ÕVÌ }Ê for a long time to come.

THE CHALLENGE / Ê ÃÌ> Ê } µÕ> ÌÞÊ`ÕVÌ }]ÊÜ V Ê ÃÊ imperative for the work that Little Italy do. Adam understands that ”low quality ducting needs to be replaced more frequently, and creates more opportunities for hazards to occur. Secondly, low quality ducting simply does not extract to the Ã> iÊ iÛi Ê>ÃÊ } µÕ> ÌÞÊ`ÕVÌ }°»

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ÌÌ iÊ Ì> ÞÊ `i Ì wi`ÊÌ >ÌÊ Ý ½ÃÊ«À `ÕVÌÃÊ iÌÊ> Ê Ì i ÀÊ ii`Ã°Ê Ý Ê«À Û `i`\ Lever lock rings / iÊ iÛiÀÊ V ÊÀ }Ê > iÃÊv ÀÊi>ÃÞÊ ÃÌ> >Ì ]Ê and comes with a heavy duty silicone seal. Ideal for sections where frequent disassembly (eg for cleaning or replacement) is required.

Adam is very happy with all aspects of their `i> }ÃÊÜ Ì Ê Ý ]ÊºvÀ ÊÌ iÊ>VV Õ Ì }ÊÌ Ê the product knowledge of staff”, and highly ÀiV i `ÃÊ Ý ½ÃÊ«À `ÕVÌÃ°Ê

Modular ducting Ý Ê-«ii` " Ê >ÃÊ>ÊÃ Ì ÊL ÀiÊÜ Ì Ê laser welded lock formed seams for minimal «ÀiÃÃÕÀiÊ ÃÃÊ> `Ê i> >}i°Ê/ iÊÃ«ii` V Êy> }iÊ at each end allows quick and easy assembly. Hotﬂex Ì iÝÊ ÃÊ>Ê } ÌÊÜi } ÌÊ> `ÊÛiÀÞÊyiÝ L i]Ê silicone coated glass fabric ducting that has temperature resistance of up to 300°. It is ideal for the coffee roasting environment. THE BENEFITS / iÊ Ý ÊiÝÌÀ>VÌ ÊÃÞÃÌi Êº ÃÊÛiÀÞÊ } ÊµÕ> ÌÞ]Ê iÃ«iV > ÞÊÌ iÊÃ >« Êvi>ÌÕÀiÊÜ V Ê > iÃÊ ÌÊÛiÀÞÊ easy to clean. It has dramatically cut our cleaning Ì iÊ> `Ê> ÜÃÊÕÃÊÌ Ê ii«Ê> ÊivwV i ÌÊ> `ÊV i> Ê ducting system. It keeps a nice, safe workplace

ÀÊ ÀiÊ v À >Ì Ê Ê Ý ½ÃÊ«À `ÕVÌÃÊ for the coffee industry, visit their website www.eximo.com.au, or call them today on 02 9757 1233.

10/2/14 4:08:33 PM

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ÄxÂ&#x2014;zÄŤÉ&#x2021;Ä°Â˘ÂŁâ&#x20AC;Ť×°â&#x20AC;ŹÄ&#x161;Â?Â&#x2026;Â&#x2020; Â&#x201C; nÄŤxÂ&#x2C6;tâ&#x20AC;ŤÂ&#x153; ×°Â&#x2026;Â&#x160; ×°â&#x20AC;ŹÉ&#x2C6; Ä&#x;Â&#x201C;É&#x2C6;h Â Â&#x201A;É&#x2030;â&#x20AC;Ť×Şâ&#x20AC;ŹÄ¸Ĺ&#x17D;â&#x20AC;Ť ×Ťâ&#x20AC;ŹĹ&#x201A;Ĺ&#x2019;Ĺ&#x160;Ĺ&#x153;É&#x2021;Ĺ&#x2030;Ĺ&#x201C;Ä¸ÄšÉ&#x2C6;qÄ&#x;Â&#x201C;É&#x2C6;Â&#x2020;Ä&#x;Â&#x201C;mÉ&#x2030; )Â&#x2021;pÂ&#x152;Ä¨Â&#x201E;aÂ&#x203A;)Â&#x160;Â&#x2C6;É&#x2030; Â&#x2021;jÉ&#x2030;'Â&#x160;ÂŁÉ&#x2030;ÄŤÂ&#x160;É&#x2C6;Â&#x152;Ä¨imÂ&#x2022;â&#x20AC;Ť×°â&#x20AC;Ź

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69.

A new way in cafe

SECURITY

STAFF ERROR, CUSTOMER DISPUTES AND THEFT ARE EASY ENOUGH FAULTS. COSTLY FAULTS TOO. THAT’S WHERE CAFECAM AUSTRALIA COMES IN. xciting business ventures and new ideas are commonplace for the coffee industry. Innovative coffee art, enticing aromas and bean roasting techniques break benchmarks every year to give cafés their point in difference. And when it comes to the small tweaks here and there, in the business of cafés, such things can mean the world of difference for their success. Knowing this, husband and wife team, Chris and Annie Steffens, sort out how to benefit café owners in solving the problem of daily cash loss from their registers. Staff error, customer disputes and theft are easy enough faults. Costly faults too. That’s where CafeCam Australia comes in. As a new and exciting specialty to the café industry, CafeCam Australia specialise in CCTV for cafés and offer the opportunity for café owners to save up to $100 in valuable cash, stock and time. Daily. “We asked café owners what their key challenges were when monitoring the daily cash flow through their registers, and there was a common message that it’s as simple as not having another set of eyes,” CEO Annie

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Steffens explained. Founded on the awareness that cafés can be subject to cash losses of up to $100 a day, Chris and Annie focused their entrepreneurial spirit and six years of experience in the security industry on how to solve the problem of such high cash loss for cafés. Café owners get the benefit of being able to remotely monitor their café, which brings peace of mind, but the cameras also act to deter staff from taking goods in the first place. Alongside their trusted team of industry professionals, Chris and Annie aim to save café owners money and time lost by allowing them to monitor staff and customers continuously while using the highest quality equipment in its class. CafeCam have worked out how to benefit café owners even more than simply saving them cash and stock daily. Beyond providing peace of mind, CafeCam also offer a rental option for café owners who don’t want to purchase a system outright. “We wanted to cater our CCTV service specifically for cafés so that owners could immediately benefit.” Renting has many benefits, including

tax deductions, and reduced capital outlay. Complete packages start from as little as $6.00 per day, on a three year agreement and all CafeCam equipment comes with a three year warranty and servicing. With the flexibility of rental options, the opportunity is easy to align with and immediately beneficial for café owners to manage and monitor the challenge of cash loss. Solving the big problem and providing a service with instant benefits for café owners, CafeCam provide the benefit of peace of mind with the value of up to $100 a day for café owners, at the price of $6.00 a day. “At CafeCam, we aspire to provide café owners with peace of mind when they are not onsite while retaining revenue and stock that is rightfully theirs,” concluded COO Chris Steffens. CafeCam, new to the industry, but not to the business, are this year’s small tweak for Australian cafés. CONTACT

CafeCam for further information T. 1300 133 474 E. info@cafecam.com.au W. www.cafecam.com.au

8/2/14 10:54:39 PM

70. BY MEL SHARPE AUSTRALASIAN SANDWICH ASSOCIATION

O U R

D A I L Y

BREAD BREAD IS OFTEN THE DEFINING FACTOR OF A SANDWICH; IT CAN MAKE IT OR BREAK IT. BREAD NEEDS TO MATCH AND FIT IN WITH THE FILLINGS, WHILST NEVER OVERWHELMING THEM; BREAD CAN BE THE STAR THAT FLIES UNDER THE RADAR. GONE ARE THE DAYS WHERE THE ‘WHITE, WHOLEMEAL OR MULTIGRAIN’ OPTION TRIFECTA WAS ENOUGH. CONSUMERS NOW EXPECT A MUCH MORE VARIED BREAD SELECTION, WITH SOURDOUGH, RYE, CIABATTA, WRAPS, BAGUETTE, PANINI ... AND THE LIST JUST GOES ON.

o with the endless varieties of bread, how do you possibly choose which one is right for which sandwich? How do you keep up with bread trends, innovate and change your menu, maintain strong operational flow and minimise waste? It sounds overwhelming and tricky, but it’s not ... with some planning and thought out processes, it’s more than achievable. Mal Gill, owner of Lady Marmalade and Shady Palms in Brisbane and 2013’s Great Australian Sandwichship Champion has some great tips to get you started and keep you going! Welcome Mal. Tell me, how do you stay up to date on bread trends and what bread your customers are after? Customers are always your best gauge in terms of bread trends. It’s easy for us to see the popularity of a bread style, as I usually have to eat the leftover sandwiches for dinner! People will usually ask for a sandwich on their favourite bread, so when you see something is resonating with customers, you can see it through your sales. The big trend of the last few years has seen a huge rise in the number of people asking for gluten free bread. This has really been fuelled by health trends and better quality gluten free breads being produced. How important is pairing the right bread with the fillings in the sandwich?

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MAL GILL, 2013’S GREAT AUSTRALIAN SANDWICHSHIP CHAMPION

From a chef’s perspective, I think it’s really important to pair the right bread and fillings in a sandwich. Some sandwiches are better when you can taste the bread, and sometimes you just want the bread to be a “vessel”. Are you serving it toasted, freshly made, pre-packaged or straight from the fridge? Open, closed, wrapped, stacked or triple decked? All these things come into play when choosing which bread to use for which sandwich. Is there a certain process you follow when creating new menu items? For example, do you trial the filling with different types of bread, or do you start with the bread in mind? If I’m creating a new menu item, I always try and match the bread to my filling. Often this will come down to what region my filling originates from. If I’m doing a middle eastern filling, then a wrap or Turkish bread will be my starting point, and it goes from there. What do you find is the best way of storing bread to maintain freshness? When it comes to storing bread, I’ve found that air is the enemy and it will quickly dry out your sliced bread. On busy days we’ll often have 15 - 16 sourdough loaves sliced and ready for a busy breakfast service. To keep the bread fresh, we slice and then cling wrap it as quickly as possible. If it’s stored in a large container, we’ll cover the bread with a damp (not wet) cloth

and then cling wrap the whole container. Do you have any tips for minimising waste? I don’t like to freeze bread, so when it comes to minimising waste I guess my response is that we find other ways to use our leftovers. For the first few days dry sourdough makes amazing French toast (or bread and butter pudding). After that old bread can be dried out and blended into breadcrumbs, or cubes can be fried for salad croutons. There’s a great old recipe for “poor man’s parmesan” which we often make and use in the cafés. Sourdough breadcrumbs are dried out and roasted in olive oil with finely chopped parsley, salt and pepper. It’s simple and delicious on pasta or salad, and it keeps for up to two weeks. What are your top tips when it comes to choosing bread? When it comes to choosing bread, my top tip would be ... buy what you love to eat. For me, it ruins a sandwich if there is too much bread and it becomes overwhelming. Are there any big no nos or pet hates you have? My pet sandwich hate is soggy bread! There is an art to layering sandwiches properly, and I’d never really thought about it until I read the Pret-A-Manger restaurants cookbook. They have a whole team dedicated to trialling and testing

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every which way their sandwiches can be assembled, until they find the perfect way. I always teach my cooks to protect the bread. I can’t tell them enough times to drain the pickles properly! With health trends taking full flight, have you seen customers move away from bread in an attempt to avoid wheat or gluten? It seems nowadays everyone has a special dietary requirement of some sort, and it can be hard to cater to everyone all the time.

As I mentioned earlier, gluten free breads have really come a long way and there are also great corn tortillas and rice breads on the market. Wraps are popular at the moment, and they please both those with and without dietary issues. What do you think are the upcoming bread trends for 2014? In terms of coming trends, I really think that we’ll see a return to those simple breads a lot of

us grew up with. The last decade has seen Turkish bread, wraps and sourdough dominate. Over the last couple of years brioche has popped up everywhere from gourmet burger bars to fine diners and franchises. I think we’ll see more soft white breads with southern and Latin American fillings. Think slow cooked briskets and pulled porks with crunchy slaws and creamy mayos ... but maybe that’s just because that’s just what we’re doing at Shady Palms!

RECIPES BY MATT GILL

AUSTRALIA’S BEST WRAP 1 KG SLOW COOKED BEEF SHREDDED BERBERE SPICE MIX BEETROOT HUMMUS (SEE RECIPE BELOW) SWEET POTATO & PRESERVED LEMON SMASH (SEE RECIPE BELOW) SHADY PALMS SECRET PICKLED OKRA Spread a thick smear of sweet potato smash onto base of wrap, add warmed berbere beef, place 4 pickled okra quarters. Top with beetroot hummus and roll; alternatively, serve hummus on the side for added colour to the plate.

BEETROOT HUMMUS 500G CHICKPEAS, SOAKED OVERNIGHT AND COOKED IN A LIGHT VEGETABLE STOCK UNTIL TENDER

SWEET POTATO & PRESERVED LEMON SMASH 1 SWEET POTATO, PEELED AND CUT INTO EVEN CHUNKS

8 CLOVES CONFIT GARLIC

1 TSP HONEY

3 TBSP TAHINI

2 TBSP OLIVE OIL

2 TBSP LEMON JUICE

1 TSP BROWN SUGAR

40 G ICE

¼ TSP GRATED NUTMEG

3 TBSP EVOO (EXTRA VIRGIN OLIVE OIL)

SALT AND PEPPER TO SEASON

SALT AND PEPPER TO TASTE 420 G ROASTED BEETROOT Place into a blender: warm chickpeas, garlic, tahini and ice; puree until a thick paste has formed and chickpeas are crushed. Add lemon juice and EVOO. Continue blending until hummus is a thick buttery texture. Add salt and pepper to taste. Scrape into a mixing bowl. Drain the beetroot, place into blender, puree. Fold 1/2 pureed beetroot into hummus. Check for seasoning and consistency. If hummus is still thick, add remaining beetroot. Colour should be vibrant and taste equally of beetroot and hummus flavours.

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¼ PRESERVED LEMON, DICED In a bowl mix honey, olive oil, brown sugar and grated nutmeg. Brush the sweet potato with the mix then season with salt and pepper. Roast at 180 degrees until cooked, then set aside to cool. Mash cooled sweet potato and then add the preserved lemon.

ABOUT MEL SHARPE Mel Sharpe is the Operations Manager of the Australasian Sandwich Association and is also Director of Passageway. Passageway specialises in creating bespoke food industry insight tours throughout Australia and the world.

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MAD E

AUS IN TRAL IA

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SO YOU’RE KNOWN FOR GREAT COFFEE, BUT WHAT ABOUT YOUR FOOD OFFERING? DO YOU HAVE A SANDWICH ON YOUR MENU THAT CAUSES THE SAME SORT OF QUEUES THAT YOUR MORNING CAFFEINE JUNKIES ARE FORMING EVERY DAY? WOULD YOU LIKE TO SEE THEM BACK AGAIN LATER IN THE DAY WITH THAT SAME CRAZED LOOK IN THEIR EYE, BUT THIS TIME DESPERATE FOR A FOOD FIX THAT ONLY YOU CAN SATISFY? Well, then check out these lip smacking recipes using two often forgotten cheaper cuts of beef: ﬂank and short ribs, to create luxury tasting meals that are actually affordable to make and sell. These menu delights come from two of the brightest stars of the food scene in Sydney cafés today – Reuben Hills & Excelsior Jones. Rare Medium would like to thank Joey and Chris for sharing their culinary secrets with the rest of us!

FLANK SANDWICH WITH RADICCHIO, ONION RINGS & ROMESCO SAUCE CREATED BY

CHRIS GEORGAKOPOULOS EXCELSIOR JONES, ASHFIELD, SYDNEY Serves 4 METHOD

STEAK: Ensure steak is at room temp, season with salt and pepper, drizzle with oil, place on char grill and cook for 3 to 4 minutes on each side (until medium rare). Remove from grill and put in a warm place to rest.

ONIONS:

INGREDIENTS

STEAK: • Flank steak – approximately 550 g

ONIONS: • 2 medium brown onions • 200 g plain ﬂour • ½ tsp baking powder • 400 ml icy cold soda water

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ROMESCO SAUCE: • 2 red capsicums • 4 cloves garlic unpeeled • 1 large tomato • 125 g whole blanched almonds • 1 tbsp chardonnay vinegar • 3 tbsp extra virgin olive oil • ¼ tbsp paprika • Salt • Freshly ground pepper • Cottonseed oil for frying • 8 slices harvest grain bread toasted • 1 head treviso radicchio, washed and dried

Peel onions and cut into 1 cm thick rounds; separate rounds into rings. In a bowl, combine ﬂour and baking powder, a pinch of salt, add soda water, whisking until mixture is smooth. Dip onion rings into batter and fry in 180˚ oil until golden brown, turning to brown both sides. Remove and place on paper towels.

ROMESCO SAUCE: Pre heat oven to 200˚. Place capsicum, tomato and garlic on an oven tray; roast for 15 to 20 minutes until skins have blistered. Remove from oven and peel away burnt skins from the capsicum, garlic and tomato. Remove seeds from tomato also. Add all vegetables and almonds to a food processor and blend until almost smooth. Add chardonnay vinegar, extra virgin olive oil, paprika, salt, and process until combined.

TO ASSEMBLE: Thinly slice steak against the grain and assemble steak, radicchio, onion and romesco into the harvest grain bread sandwich.

10/2/14 12:36:53 PM

SLOW COOKED SHORT RIB BURGER WITH POTATO SALAD AND GARLIC RANCH

CREATED BY

JOEY INGRAM, REUBEN HILLS, SURRY HILLS, SYDNEY Serves 4 METHOD

FOR THE RIB: Sear the rib on a hot grill or in a pan until golden (should take around 4 - 6 minutes per side) Place in a sous vide bag with the balsamic reduction, thyme, sugar and salt and cook it in a water bath for 12 hours at 78 degrees. Once cooked, take out of the water and rest it at room temp for 20 minutes, then plunge into iced water to arrest the cooking process. Once completely cooled, remove from the bag and scrape off all the jelly and liquid. Carve into slices, about 1 cm thick.

FOR THE POTATO SALAD:

INGREDIENTS

RIB: • 1 piece of de-boned beef short rib (approx 1.5 kg) • 500 ml balsamic vinegar (reduced to 100ml) • 2 sprigs thyme • 1 pinch salt • 1 pinch sugar

POTATO SALAD: • 4 large sebago potatoes (approx 1kg) • 50 g chopped capers • 50 g chopped cornichons • 20 g chopped ﬂat leaf parsley • 50 g garlic ranch sauce.

GARLIC RANCH: • 250 g conﬁt garlic • 3 egg yolks • Zest and juice of half a lemon • 5 g table salt • 5 g ground white pepper • 190 ml grape seed oil • 125 ml buttermilk • 1x brioche burger bun • 3 x slices of sharp tasting cheese such as pecorino or manchego

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Bring a large pot of salted water to the boil. Wash and peel the potatoes then slice with the julienne attachment on a mandolin (if you don’t have one, you can just grate them on the coarse side of a cheese grater). Once the water boils, put the julienne potatoes in and cook for 1 minute, stirring gently. After a minute, strain the potatoes and plunge immediately into iced water. Once cooled, strain the potatoes and squeeze them to remove any excess water. Mix in a bowl with the capers, cornichons, parsley and ranch dressing. Season to taste (keep in mind that the capers are quite salty, so it shouldn’t require much).

FOR THE GARLIC RANCH: Peel the garlic and cover it with grape seed oil in a small pan and cook it over a low heat until very soft (approx 1 hour). Strain and keep the oil reserved. Puree the garlic in a blender with the buttermilk. Separate the eggs. Whisk the lemon juice and zest with the yolks until light and ﬂuffy. Gradually add the reserved grape seed oil to make the mayonnaise. If it is starting to become too thick, you can add a tablespoon of hot water to thin it out. Once the mayo is made, whisk in the garlic and buttermilk puree and salt and pepper.

TO ASSEMBLE: Reheat the beef by placing in a hot fry pan (cut side down) until it caramelises. Cut the brioche burger bun in half and place about 120 g of potato salad on the bottom half and 2 slices of cheese on the top half, then warm in an oven. Remove from oven and place the seared beef on top of the potato salad, cover with the garlic ranch (approx 40 ml). Serve immediately.

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80. BY ANDY FREEMAN

HAVE YOU EVER WONDERED WHERE COFFEE COMES FROM?

e all know you can buy coffee from your distributor, or hopefully you have a close relationship with a coffee roaster who created a custom blend for your cafĂŠ ... but apart from the blurb on the side of a bag, have you ever stopped to ponder what the process was from coffee tree to cup of coffee? Coffee fruit is called a cherry, and the two coffee seeds in the middle of the pulp are what we roast and drink, but there is a long chain of people, agriculture and processing decisions long before we see a green coffee bean ready for roasting. For the first time coffee tourists now have a place to spend 5 nights in learning and living everything coffee: from the soil and location selection to nursery growing and planting, you will see how the coffee tree starts its role. During your stay you will have hands-on time

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picking coffee cherries and learning about the different drying processes, before sorting, grading, sample roasting and cupping the coffee. You will even have the opportunity to visit a dry mill and see the next stage of processing and depending on your timing, might even visit a coffee auction to see the action on the floor. The location is amazing too: Machare Estate is the highest altitude farm on the slopes of Mount Kilimanjaro, Tanzania. This farm has a long standing history for excellent coffee and was the first in East Africa to obtain organic, RFA and UTZ certifications. Bente LutherMedoch and Ralph Medoch have worked this farm for many years and have always had a great environmental and social conscience, working with the locals to produce great coffee on their own estate while helping others improve their crop too. Eighteen months ago we initiated a FairCrack

FOR THE FIRST TIME COFFEE TOURISTS NOW HAVE A PLACE TO SPEND 5 NIGHTS IN LEARNING AND LIVING EVERYTHING COFFEE: FROM THE SOIL AND LOCATION SELECTION TO NURSERY GROWING AND PLANTING, YOU WILL SEE HOW THE COFFEE TREE STARTS ITS ROLE. DURING YOUR STAY YOU WILL HAVE HANDS-ON TIME PICKING COFFEE CHERRIES AND LEARNING ABOUT THE DIFFERENT DRYING PROCESSES, BEFORE SORTING, GRADING, SAMPLE ROASTING AND CUPPING THE COFFEE.

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SET YOUR

BRAND

FREE! ised m o Cust ng i d n Bra

project to build some farm stay accommodation units on the estate. The idea was that if we could fund the building, then local tradesmen would earn a living building the units and when the building was completed and “coffee tourists” started staying, then more locals would be employed looking after guests with food, cleaning and transport. It’s a great project at coffee origin that will keep giving for years to come. FairCrack is a really great initiative, and I encourage all businesses to consider starting their own similar model. We charge 50 cents a kilo extra on everything that we sell, along with the occasional “chook raffle” and direct donations from the CoffeeSnobs community, and 100% of the money raised goes into projects like this and zero dollars get syphoned off as marketing, advertising and other wasteful charity overheads. You can see exactly where the dollars go if you control the fundraising and importantly, you can see it improve the lives of the farmers, growers,

pickers and their families. Can you imagine just how much coffee knowledge you could gain in a week on the farm? It would be an amazing experience for any coffee shop owner or staff, so start saving your pennies and plan to have the most amazing African trip ever. CONTACT

For more details and to book your Tanzania Farm Stay, you can contact Bente Luther-Medoch direct via email: bente@macharecoffee.com or you can contact me, andy@coffeesnobs.com.au and I can point you to some discussions and further details on CoffeeSnobs too. Andy Freeman owns and runs coffeesnobs.com.au. Fresh roasted coffee, green beans and Australia’s biggest coffee forum www.coffeesnobs.com.au W. www.cobaa.com.au E. enquiries@cobaa.com.au

• Hot Cups • Double Wall Cups • Horizontal Swirl Cups

SATISFACTION GUARANTEED! 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. Call us today to discuss your needs!

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

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82. BY DANIEL CHURCHILL

GLUTEN FREE DANIEL CHURCHILL

NO LONGER A NEW CONCEPT IN THIS DAY AND AGE, GLUTEN FREE PRODUCTS ON CAFÉ AND RESTAURANT MENUS ARE NOT ONLY COMMON, BUT ARE ESSENTIAL IF YOU WANT TO COVER THE NEEDS OF YOUR CUSTOMERS. BUT WHAT DOES IT MEAN? luten is a protein compound found in foods or produce derived from wheat. It is the component that gives elasticity to dough allowing it to be shaped, rise and fall and adds a distinctive texture to the overall product. The problem is we were never meant to digest it. Eating gluten can be somewhat compared to digesting metal, as our bodies simply were not made to break it down. Our internal organs recognise it as a foreign substance, so our bodies struggle to digest it properly. Some people can handle it; however, more and more people are becoming gluten intolerant or gluten sensitive, leading to a diagnosis of Celiac Disease, which is actual damage to the small intestine caused by a severe allergic reaction to wheat gluten. Gluten intolerance and Celiac Disease symptoms can include: itching, swelling and irritation around the mouth; itchy rash or hives; nasal congestion and itchy eyes; cramps, nausea, vomiting or diarrhea; difficulty breathing and anaphylaxis. Whenever I translate what gluten is, I like to take people back to their childhood. Not sure if this relates to you, but do you remember CLAG glue? The substance you used in arts and crafts in kindergarten and you used a paddle

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pop stick to remove it from the bottle? When you ate this … which some kids did, it is as if you were eating gluten. The glue like substance is stretchy, sticky and toxic and as it passes through your system, it sticks to walls, stretches, causes passageway issues, and ultimately your stomach cannot break it down. So just remember next time, go easy on the glue … I mean, bread. Common foods that contain gluten are: pizza, pasta, soy sauce, cakes and pastry. As more and more people are recognising and experiencing the intolerance, companies are bringing out gluten free options for pasta and pizza doughs. Even cakes are becoming gluten free. As bread in today’s modern age is a big part of western societies’ meals, to some degree our bodies are becoming adapted to breaking it down. As a result, the onset of the associated illnesses are being delayed and individuals are not being affected until their early twenties. The biggest problem with this is people feel they are immune to the intolerance and consume bread without any initial problems; however, once reactions begin it is harder to stop, because they have been putting their hand in the cookie jar for so long. It is unrealistic for me to say you should stop

having gluten altogether, purely because: one, that would make me a hypocrite; two, it is unrealistic; and three, it does not fit in with my “Healthy Cook” philosophies. I myself consume almost everything gluten free; however, I also place a high value on a balanced lifestyle. I grew up on making my own fresh pasta and pizza doughs and call myself Italian. It’s important to still have these meals every so often, as they produce an amazingly positive response from your hormones; you just have to establish how often. It’s great to see the shift in so many cafés including gluten free products or at least, healthier options. For example, with whole wheat sourdough becoming much more common among baked and green eggs, it’s fantastic the movement is occurring slowly but surely. Nearly every single café I walk past has gluten free muffins cakes and even tarts. Although they still might not be the overall healthiest of options, many whole food cafés are creating great alternatives in flourless muffins with no added sugar and they taste just as, if not better, relying on the natural sweeteners and flavours in whole produce. I say this as I sip on my piccolo and eat a flourless and sugar free banana bread.

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83.

RECIPE

SWEET STRAWBERRY AND COCONUT MUFFINS IF I SAID THESE HAD NO CONFECTIONARY SUGAR IN THEM, YOU WOULDN’T KNOW IT. BY REMOVING THE MOISTURE FROM THE STRAWBERRIES YOU ENHANCE THEIR NATURAL SWEETENERS, MAKING THIS CHEAT LESS OF A TREAT BUT EVEN TASTIER. ¾ PUNNET STRAWBERRIES, TOPPED AND QUARTERED ½ CUP QUINOA FLAKES (CAN ALSO USE OATS) 1½ CUPS ALMOND MEAL ¼ CUP DESICCATED COCONUT ½ TSP CHIA SEED 1 TSP BAKING POWDER 1 TSP SALT 3½ TBSP MAPLE SYRUP 2 TBSP OLIVE OIL 2 EGGS ½ TSP VANILLA EXTRACT ¼ CUP COCOA NIBS (OPTIONAL) Preheat oven to 180ºC. Line a tray with baking paper and evenly spread the strawberries on top. Bake in the oven for 10 minutes, or until juicy and soft. Remove from oven and allow to cool. In a mixing bowl, add the almond meal, quinoa flakes, chia seeds, coconut, salt and baking powder. In another bowl combine the maple syrup, oil, vanilla extract and eggs. Mix the wet with the dry, then fold in the cocoa nibs if using. Scrunch up an 8 x 8 cm piece of baking paper and unfold it to fit into the inside of a muffin tin. Repeat with remaining muffin holes. Alternatively, you could use pre made muffin wrappers. Spoon the mix into each tin, ensuring there is ½ cm gap from the edge to allow it to rise. Bake for 15 - 20 minutes, or until a skewer comes out clean.

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10/2/14 4:53:37 PM

WE’RE KEEPING IT REAL. Pura with no permeate. The way milk should be.

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86.

BEER

IT’S THE PERFECT TIME OF YEAR FOR A THIRST-SLACKING BEER AND WITH THE ALMOST ENDLESS VARIETY OF BEERS AVAILABLE TODAY, YOU DON’T HAVE TO LOOK FAR TO FIND ONE THAT WILL MATCH YOUR TASTE BUDS AND MANY OF THE DISHES YOU MAY BE OFFERING UP ON YOUR MENU.

AND

THE PERFECT MATCH

RECIPE DEVELOPED BY PETER KURUVITA

Like James Squire, Peter Kuruvita always has a story to tell to accompany his recipes, whether it’s a traditional dish from his ancestral home or back along the spice trail to Australia. This issue Peter brings us Chicken Yassa, which he originally learnt from a Senegalian kitchen hand while working in London, nicely matched with The Chancer Golden Ale.

CHICKEN YASSA

BEER MATCH THE CHANCER GOLDEN ALE 4.5% ABV Tropical fruit aroma and restrained bitterness while mild carbonation and a dry finish make it the ideal thirst-slacking beer.

INGREDIENTS

INSTRUCTIONS

• 1 kg chicken breasts • 1 tbsp coarsely ground fresh black pepper • 6 green chillies, chopped • 1 cup lemon juice • Salt • 3 cloves of garlic • 2 large onions sliced • 1 tsp chilli flakes • 100 ml vegetable oil • 12 bamboo skewers, soaked in water

Slice the chicken into 2 cm strips lengthways. Place all the ingredients in a large non-reactive bowl, except the oil, with the chicken. Cover and refrigerate for at least 4 hours to marinate, preferably overnight. The next day, remove from fridge and skewer each strip onto the bamboo skewers. Set aside. Heat the oil in a large pot over medium heat. Remove the onions from the marinade and add them to the pot. Sauté for 8 - 10 minutes or until soft and brown. Add the remaining marinade and reduced by half. Lightly brush the skewers with oil and grill over charcoal, if possible. Serve with the marinade as a dipping sauce.

COOK’S NOTES Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 - 60 g, unless specified.

FOR MORE RECIPES USING JAMES SQUIRE BEER, VISIT: WWW.SBS.COM.AU/FOOD/JAMESSQUIRE

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90.

UPDATE: AUSTRALASIAN SANDWICH ASSOCIATION BY GRAEME MCCORMACK

sâ&#x20AC;&#x2122;wich ON people!

Itâ&#x20AC;&#x2122;s all about G E T T I N G I N V O LV E D . . . hroughout 2014, the Sandwich Association will again be changing-itup and delivering a series of hands-on practical events and competitions. So s'wich on people and get involved! As always, the objective of these events and competitions will be to inspire the foodmind and promote the innovation and trends that continue to be at the forefront of the growth and success of the sandwich and food-to-go industries both in Australia and throughout the world. With the continued support of our Major Partners Tip Top, Fonterra, Mainland Cheese and Longfresh, the Sandwich Association will be for the first time staging its Great Australian Sandwichship through the catering and facility management sector. This new approach will see us introducing this very successful competition format to a completely

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new channel of the industry, thereby allowing caterers and facility managers to go headto-head to determine the 2014 Australian Sandwichship Champion! Another first this year will see the Sandwich Association staking-claim over the beloved Aussie burger, by staging its inaugural Great Australian Burgership competition. This event will invite Australia's pubs and clubs fraternity to compete to determine the most innovative and delicious burger in the land! To complement these competitions and the innovation and product development they inspire, the Sandwich Association will also be offering a series of MasterClasses throughout this year. The purpose of these MasterClasses will be to deliver hands-on new product development training for foodservice professionals, along with providing practical

learnings and tips, which attendees can then implement into their own businesses. These MasterClasses will be hosted by industry leaders and former Sandwichship Champions and will feature unique insights into food trends and innovation from Australia and around the world. A truly unique opportunity to learn from the best. So in true Sandwich Association style, we encourage everyone to join us, fasten your seatbelts, scream as loud as you like, and ensure you stay seated until the ride comes to a complete stop at the end of the year! For more information on any of these events, or on the Association itself, please don't hesitate to contact us. CONTACT

Graeme McCormack, Director E. graeme@sandwich.org.au W. www.sandwich.org.au

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HANK’S Jam D I F F E R E N C E

Our small specialist team in Hank’s Kitchen is dedicated to maintaining the principles that Hank applied to the first jams he made all those years ago. Time and love - there can be no shortcuts, and no compromise. Everything that goes into Hank’s is treated with the care and respect that creates the extra levels of flavour that separates an authentic handmade product from the mass produced. This means traditional slow cooking in small batches; absolute attention to detail in judging cooking times and setting points; and the ability to achieve the optimum balance between acid, pectin and sugar. It is here that we create the luscious flavours and textures that make the difference you can taste. All our products are 100% natural, with no artificial preservatives or sweeteners. As Hank always said - it’s flavour over sweetness every time.

To become a Hanks Jam café and give your customers a real treat please call us today. All new cafes to place an order during March will receive a

FREE 1.2kg jar of Hank’s jam

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92.

• F I A U P D AT E 2 0 1 4 • The Foodservice Industry Association Incorporated is a non-profit organisation formed in 1985 to organise and manage Hospitality and Catering Expos throughout regional NSW. The events provide an opportunity for members and non-members to promote their products and services to all sectors of the foodservice and associated industries.

why not BMEECMOBME ER AO F T H E Food Industry Association? exhibit OR AT O U R NEXT SHOW?

CALENDAR

2014 MARKET DAY DATES FEBRUARY

NEWCASTLE Newcastle – Jockey Club Darling St, Broadmeadow NSW 2292 Tuesday 11th - 10am to 7pm

APRIL

GRIFFITH Griffith – Ex Servicemens Club Jondaryan Ave Griffith NSW 2680 Tuesday 8th - 11am to 7pm

MAY

BENEFITS OF BEING A MEMBER • Access to FIA Market days – up to 6 per annum in regional NSW • New product promotion via FIA website • FIA logo endorsement • Direct link to member websites from FIA site and vice versa • Company branding on FIA website

BENEFITS OF EXHIBITING AT OUR MARKET DAYS • Direct customer contact with the decision makers. Open to Trade Only! • A little investment goes a long way! Get connected with lots of regional end-users … the advantages far outweigh the cost. • An ideal opportunity to show and demonstrate new products, techniques and campaigns. • Build your sales immediately at an FIA market day. • Networking – you gain great networks, interact with some of the biggest manufacturers in the industry and make lasting connections. • Support your local /regional wholesalers and distributors. • Instant databases – increase your database with every show. Comprehensive list of attendees supplied free of charge to exhibitors. • Effective pre-show marketing and promotion of each event. • We also enjoy local support from our distributor network. W. www.foodservice.org.au | E. melinda@foodservice.org.au T. (02) 4334 1114 | PO Box 4062, Bay Village NSW 2261

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NOWRA Nowra – Shoalhaven Entertainment Centre Bridge Rd, Nowra NSW 2541 Tuesday (Date TBA) - 11am to 7pm

AUGUST

BEGA Bega – Club Bega 82 Gipps St, Bega NSW 2550 Tuesday (Date TBA) - 11am to 7pm

OCTOBER

PARKES Parkes Leagues Club 194 – 196 Clarinda Street, Parkes NSW 2870 Tuesday 14th - 11am to 7pm

NOVEMBER

PORT MACQUARIE Port Macquarie – Panthers RSL 1 Bay St, Port Macquarie NSW 2444 Tuesday 18th - 2pm to 7pm Wednesday 19th - 10am to 4pm Subject to change. Continue to check our website for updates www.foodservice.org.au

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94.

dibella roasting house 312 SOUTH TERRACE, SOUTH FREMANTLE WA

(08) 6215 0003

MONKEY AND LEO 1/17 ELIZABETH BAY ROAD, ELIZABETH BAY NSW

(02) 9326 9224

his little café was a great relief to find just on the edge of the Kings Cross district. You enter a completely different world when you walk through the doors of this Potts Point café. The café is bright and friendly and is totally focused on good service and great coffee. The business has been there for over 10 years and has recently changed hands to a fun loving Irish family, who have a string of connections in the hospitality world. The family team members have worked in the coffee and pub industry and this combination works well. It’s a great place to visit not only good for great service and excellent fare, but you also will get a good belly laugh. The baristas at Monkey and Leo are well trained and they have a good selection of coffee to choose from, with origins changing regularly. The day we visited we were served by a young English barista who had competed in the English barista competitions, and his latte art was exceptional. The highlight of the coffee system is a nice big red three group Ruggero placed high above the caffeinated crowds. The morning coffee trade

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is growing, as many city commuters pass the doorway on weekdays, and they are guaranteed a great tasting and quick brew. The food at Monkey and Leo is pretty substantial, and brunch is a very busy time at the café. When the new owners took over, they introduced a big Irish breakfast on the weekend. This plate is an enormous and delicious meal that will keep you going for the whole weekend and features a black pudding sausage from an expat Irish butcher from the neighbourhood. The kitchen is very small, but you will be amazed how this little space can dish up some restaurant quality plates quickly. You know a business is doing well when other café owners frequent the business on their days off. This is definitely the vibe that is happening here, and the tree shaded outside seating is a great space to hide from the neighbouring city. Parking is also easy, as it’s only a stone’s throw from the Kings Cross parking station. A big tick for Monkey and Leo: the perfect tree change in the big city. A great café business with excellent customer service and better still, some humour. Open 7 days. Mon - Fri: 7am 4pm; Sat & Sun: 8am - 4pm.

“Yes, another great edition to the Di Bella empire with this latest project in the hip precinct of South Fremantle.” The Di Bella Roasting warehouse is located in an old garage site on the busy part of South Terrace Road. The man behind the concept is Alex Carciotto, who has been the Western Australian agent for Di Bella Coffee since 2011. Alex met Phil Di Bella in the Melbourne roasting warehouse and knew he had to create this concept in his home town of Fremantle under the mentoring of the Di Bella coffee team. Alex grew up in “South Freo”, only a few houses up the street and knows most of the locals and the expectations towards hospitality. The business is turning heads with the amazing dishes flying out of the busy kitchen, produced by chef Glen Thomas. His coffee cured salmon is already on every local foodie’s bucket list, and the breakfast menu is to die for. Alex has given Glen the room to create the menu, and it has a good mix of local Western Australian treats put into a classy café format. The coffee is also the talk of the town, and the well trained baristas have plenty of cool equipment to play with, having an in-house roasting facility, a brew bar and a slick pair of wood grain La Marzoccos in the espresso coffee

pit. The roasting plant is currently roasting origins for the retail store, and the brew bar is creating interest for visiting coffee lovers. Like all the Di Bella concepts I have visited, the team running the floor are always super organised. We were tended to by Ruby, who has been patiently waiting nearly a year for the project to start and has put her life on hold to be part of the concept. She believes excellent customer service is what is making Perth’s cafés stand out from the rest of the nation’s businesses and I tended to agree with her, as my experience in Perth has been amazing. The café fit out is very industrial, which lends itself well to the original garage concept in the space. There has been lots of thought put into the layout, including good indoor and outdoor comfortable seating and lots of open space to relax and enjoy the people watching. There are plenty of novel trinkets hanging form all vacant spaces around the café to catch your eye and make you daydream. I can’t wait to head back to “Freo” on my next WA visit and head down to Di Bella Roasting warehouse and hire a bike for the day from the impressive rack of retro cycles and cruise around this fun tourist town. Open Mon - Fri: 7am - 5pm; Sat Sun: 7.30am - 5pm.

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95.

SMALL PRINT BAKER & ROASTERY THE SOURCE ESPRESSO BAR 6/914 MILITARY ROAD, MOSMAN NSW

BROOKFIELD PLACE, PRINT HALL BASEMENT LANEWAY 125 ST GEORGES TERRACE, PERTH WA

(08) 6282 0022

(02) 9969 1368

osman is not necessarily one of those suburbs I frequent regularly, as it’s kind of at the end of the road with no through traffic – which positively gives it a lovely village feel, even though it’s still close to the city. However, I recently ventured down Military Road to visit The Source Espresso Bar, as its reputation had filtered out of the village, and I needed to see why. The 50 seat café was first opened in 2007 by Russell Beard, owner of Reubin Hills in Surry Hills. Back then they used Allpress coffee and then transitioned to their own in house roasting. Beans were sourced from all over the world both directly and through brokers, and this chain of sourcing specialty coffees is still in the loop today. In 2011 Allan Simpson and Peter Friedman took over the café, and BJ has been the manager since mid 2012. BJ has introduced single origin coffees along with Aero Press and V60 brewing styles to ensure they stay abreast of current trends for their customers. The unique thing about the café in Mosman is that they are one of the early pioneers for roasting

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in house, and it gives them a real point of difference. This means they know the date the coffee is roasted and exactly what’s in it. The smell of the coffee being roasted early in the mornings brings inquisitive customers to their door. In addition to their coffee offerings, BJ makes his own delicious range of jams and bakes most things in-house, including the home made muffins, which are to die for. Everyone in Mosman knows about them – freshly made, light and really good. Come in and try them once; you won’t stop there. BJ and his team recognise the current trends in cafés as being in house roasting, a trendy fitout and an interesting range of coffees and brewing methods. Competition can be pretty fierce. This, however, results in improvements in coffee quality and new experiments to the coffee production, and that’s a good result for everyone. “People still need to know the difference between good coffees and bad coffees,” BJ says, “however, once they know what specialty coffee is and what it’s worth, they appreciate what we are doing.” Open weekdays: 6am - 2:30pm; weekends: 6am - 3pm.

When Simon Catoni wanted to return to his hometown of Perth from a stint in Melbourne working with Dukes Coffee Roasters, an opportunity came up to set up a café/bakery/roasting concept with Dukes and The Colonial Leisure Group. Small Print Bakery & Roastery is in the precinct of the BHP Head Office in the Brookfield Building in Perth’s CBD. The location sits directly under the Historic Print Hall, which is an iconic Perth hot spot with a sophisticated wine bar and fine dining restaurant. The café is busy Monday to Friday servicing the thousands of office workers and visitors that pass by its doors daily. It has a serious coffee output and a team of baristas pump out hundreds of cups in the morning shifts, all with high quality presentation. The coffee is roasted in-house by Simon and his team, with many rare and interesting origins sourced directly. The team roasts on a “Loring” roaster from the USA, and a glass wall separates the facility from the main café. Simon has taken on a few accounts with other cafés since the opening in 2012, and he is starting to focus on growing this side of the business in Western Australia. His approach is about exploring flavours, and some

of his origins that we tasted were standouts. The bakery side of the business fits in perfectly with the coffee concept, and the bread and cake display is very well presented and everything is baked fresh daily. Most of the breads and pastries are artisan baked and are quite unique in style. The bakers have produced some old favourites with some cool twists on pie and sausage roll selections ... definitely a bit more up market than the old tradies’ favourites. The breakfast menu has a great range. They boasted to using good Western Australian produce, which appeased my travelling foodie needs. The team at Small Print is exceptionally well trained and very friendly, which is fitting for such a classy establishment. I visit hundreds of cafés every year, and Small Print has made it onto my top 10 list. The only issue I can see is you may have to wait a few minutes for coffee during morning rush, because this place really does get slammed. It’s worth waiting for, and I will be back in the alley at Small Print for the duck pastie as well in the near future. Open Mon - Fri: 6.30am - 4pm; Saturday, Sunday and public holidays: closed.

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96. ADVERTISERS GUIDE

A D V E R T I S E R S

GUIDE COMCATER

AMANTI

T. 1800 035 327 W. www.comcater.com.au

T. 1800 263 333 W. www.amanticoffee.com

APPLIANCE MAINTENANCE COMPANY

DAVINCI GOURMET

T. (02) 9741 4510 W. www.davincigourmet.com.au

T. (02) 9792 4475 W. www.appliancemaintenance.com.au

DI BELLA COFFEE

BENNETTS

T. 1800 332 163 W. www.dibellacoffee.com

T. (03) 9853 0328 W. www.hab.com.au

DI STEFANO CAFFE

BIOPAK

T. (02) 9764 8888 W. www.distefano.com.au

T. 1300 246 725 W. www.biopak.com.au

Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au

T. (02) 9723 6500 W. www.bitesizecoffeetreats.com

DISAVÈ

T. (03) 9702 7733 W. www.disave.com.au

BRITA PROFESSIONAL

T. 1300 557 762 W.www.brita.com.au

ELIXIR COFFEE

T. (07) 3356 5652 W. www.elixircoffee.com.au

BYRON BAY COOKIES

T. (02) 6639 6300 W. www.cookie.com.au

ENTERLINE

T. 0410 664 244 W. www.enterline.com.au

CAFE OWNERS & BARISTA ASSOCIATION OF AUSTRALIA

W. www.cobaa.com.au

T. (07) 5676 6483 W. www.capsulepack.com.au

T. 1800 240 502 W. www.cloroxcommercial.com.au

COFFEE BAGS

COFFEE GALLERIA

COFFEE ROASTERS AUSTRALIA

FOODSERVICE AUSTRALIA

T. 1800 011 164 W. www.podpac.com.au

PRANA CHAI

T. (07) 5529 0888 (local agent) W. www.coffeeroasters.com.au

JAMES SQUIRE

JUST COFFEE INSURANCE

INSURANCE

PODPAC

HANKS JAM

W. www.malt-shovel.com.au

COFFEX

PENTAIR

E. info@pranachai.com W. www.pranachai.com

HLP CONTROLS

COFFEESNOBS

PAPA JOE’S

FOXTEL FOR BUSINESS

T. 1800 500 150 W. www.hlpcontrols.com.au

W. www.coffeesnobs.com.au

PAC TRADING

T. 1300 050 973 W. www.everpure.com

T. (02) 9905 9554 W. www.hanksjam.com.au

T. (07) 5529 0888 W. www.coffeeroasters.com.au

NATVIA

W. www.natvia.com.au

EXIMO

T. 1300 362 282 W. foxtel.com.au/businesssport

T. 1300 797 944 W. www.coffeegalleria.com.au

MPM MARKETING SERVICES

T. (07) 3853 5800 W. www.mpmmarketing.com.au

ESPRESSO KICK

W. foodserviceaustralia.com.au T. (07) 3382 7725 W. www.coffeebags.net.au

MOCOPAN

T. 1300 730 465 W. www.mocopan.com.au

T. 1300 380 115 W. www.papajoes.com.au

T. 1300 138 038 W. www.eximo.com.au

CLOROX

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MLA

T. 1800 023 100 W. www.mla.com.au

ESPRESSO COMPANY AUSTRALIA

T. (07) 3123 4141 W. www.espressokick.com

CAPSULE PACK

COFI-COM TRADING PTY LTD

MILTON TRADINGS

T. (02) 9677 2899 W. www.miltontradings.com

T. 1300 853 869 W. www.pactrading.com.au W. www.greenmarkpack.com.au

T. 1300 326 326 W. www.espressocompany.com.au

CAFETTO

T. 1300 364 440 W. www.cafetto.com

T. (02) 9809 6266 W. www.coficom.com.au

LIVE EFTPOS

T. 1300 780 788 W. liveeftpost.com.au

DIMATTINA COFFEE

BITE SIZE COFFEE TREATS

T. (03) 9380 1111 W. www.coffex.com.au

LION DAIRY & DRINKS

T. (03) 9188 8000 W. www.lionco.com

T. 1300 605 061 W. www.justcoffeeinsurance.com

KARMEE COFFEE

T. (02) 9966 8488 W. www.karmee.com

PROASTER

ROBAND AUSTRALIA

T. 1300 776 225 W. www.roband.com.au

SWISS WATER

W. swisswater.com

VOLERE ESPRESSO

T. 1300 552 883 W. www.volere.com.au

WILD 1

T. 0435 794 537 W. www.wild1.com.au

8/2/14 10:49:23 PM

coming soon

The annual Australian CAFE INDUSTRY