Cafe Culture Issue 37 by Cafe Culture

the magazine for the cafĂŠ industrY ISSUE 37 AU $14.95

culture. CAFE

CELEBRATING 2

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YEARS 2

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The Golden Bean Cafe Biz Expo Cafe Pulse Creative Consulting Training

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welcome w elcome tto o tthe he n ew new d imattina dimattina café c afé iin n osborne o sborne p ark W A park WA

Photos @ Dimattina Café WA

www.dimattinacoffee.com.au

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C O N T E N T S

AMSTERDAM

U P D AT E

Cafe

77. AMSTERDAM UPDATE

R O A S T E R

For UTZ Certified, quality and sustainability go hand in hand. Sarah and Ruben, part of the UTZ team based in Amsterdam, decided to unlock their bikes and set out to update us on some of the city’s hotspots for specialty coffee. It turns out Aussies and Kiwis are everywhere to be found when it comes to quality coffee (and food!) in Amsterdam.

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.

THE

98. THE NEW GENERATION

50. THE WOOD ROASTER 44. THE SKILLFUL ROASTER

The most common source of fuel used to supply a There is a wide scope for adding creative flair as a coffee heatmust is gas. The careful Wood Roaster, coffeeroaster roaster,with so one be very not to however, roast theirand coffee the traditional way, judge too harshly alsobeans to embrace the varying points of view, is one of reasonswood. the exclusively over aasfithis re fuelled bythe Ironbark industry is so dynamic.

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

With exceptional results on the world coffee stage over the past 10-15 years, Australia has come of age and is now known worldwide for its café culture. It is not just the southern states that are naming and claiming the rights for this new generation of café owners.

Regulars. R l Regulars.

9.9.NEWS NEWSFROM FROMABOVE ABOVE

News Newsfrom fromabove abovewith withPhillip PhillipDiDiBella. Bella.

12. 12.CULTURED CULTUREDPRODUCTS PRODUCTS

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

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

THE CAFE BIZ SHOW GUIDE 50.33. GOLDEN BEAN

launches Brisbane. FindCafe out Biz about all the in action at this years event.

94.HOT HOTCAFÉ CAFÉREVIEWS REVIEWS 102.

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96.ADVERTISERS ADVERTISERSGUIDE GUIDE 104.

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You Youserve servethe thecoffee, coffee, we insure it! Allyou youwant wantto todo doisisserve servethe thecoffee, coffee,knowing knowing your All business,you youand andyour yourincome incomeis isprotected. protected. business, Fromthe themoment momentyou youopen openfor forbusiness, business,we wecan canhelp helpprotect protectyou youand andyour yourmost mostvaluable valuable From assets,which whichgenerate generateyour yourincome incomewith withour ourspecifically specificallydesigned designedinsurance insurancepolicies. policies. assets, To make make your business insurance To ‘Soall allyou youneed needto tobe beconcerned concernedabout aboutisismaking makingthat thatperfect perfectcoffee.’ coffee.’ ‘So worry free, call today so you can worry focus on making perfect coffee. focus

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6. BY JUSTEEN SINGLE

EDITOR CAFÉ CULTURE MAGAZINE

the magazine for the café industrY ISSUE 37 AU $14.95

culture. CAFE

CELEBRATING 2

O O

YEARS

NOTE.

O 1

The Golden Bean Cafe Biz Expo Cafe Pulse Creative Consulting Training

WELCOME TO issue 37 OF CAFÉ CULTURE MAGAZINE. This September marks the 10th year and the 37th edition of Café Culture Magazine. Just for fun, here is an excerpt from the first ever Café Culture Editor’s Note by Managing Director Sean Edwards.

ISSUE 1 - 2004

Sean Edwards

Editor, Cafe Culture

elcome to the first edition of Café Culture Magazine. Yes, you might be saying, not another coffee mag. And my answer is - no! This is not just another coffee lifestyle magazine but yes we are a high quality magazine showcasing great café businesses, new coffee stories and fantastic barista tips. We want to give you, the reader, some great new ideas to introduce to your business, inspiration to make change, or simply give you the knowledge to be the best dinner party barista in your street. Café Culture has grown from a seed that was sown several years ago when my wife Kristine and I bought our first café. We both came from the mining industry and did not have a clue on how a café or a small business worked. My first instinct was to go out and buy some literature on how to run a café business. There was absolutely nothing out there to help new starters. Considering the fact that 6 out of 10 cafes fail in Australia every year, you would think our bookshelves would be full of helpful, educational literature. 10 years later Café Culture still believes that education is the key. The magazine continues to be the anchor for a business that has now become a leading international industry specialist. The team has over 50 years of combined café experience and by focusing on the market we are proud to have assisted in growing the industry to one of the most advance in the world. Enough about us! Café Culture are supporting two very worthwhile charities this issue.

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THE BLACK DOG RIDE The Black Dog Ride began in 2009 as one mans ride to raise awareness of depression evolved into a national movement of thousands of Australian motorcycle riders who have raised over $1,500,000 for mental health services and awareness around the country. Yahave Coffee in WA were asked to support the around Australia riders this year, with coffee along this 15,000km ride. Check out page 84 to read about this amazing feat. SONY FOUNDATIONS YOU CAN WALK 4 CASS Sony Foundation Australia represents a collaboration of companies and individuals all working together towards a common goal of achieving better outcomes for the youth of Australia. In November last year Joe and Gloria Nascimento’s beautiful daughter Cass lost her battle to Brain Cancer at just 19. Joe is a Director at Global Coffee Solutions and has been involved in coffee for many years. Joe’s amazing wife Gloria is the current recipient of the Barnardos Mother of the Year. Cass became involved with Sony Foundation as an ambassador for their You Can youth cancer program and worked closely with Sony Foundation to raise awareness of youth cancer and the need to establish specialised youth cancer centres and services. The Sony Foundations You Can Walk 4 Cass is a 5 km fundraising walk to be held in memory of Cass in Wollongong on Sunday 9th of November. Café Culture would like to ask the coffee community to get behind this cause and keep Cass’s legacy alive. More information can be found on page 16. To register to walk or donate go to: www.everydayhero.com.au/event/youcanwalk So after 10 years we hope that you can still find a quiet corner in your café to relax and take in some of the articles and ideas we have pulled together for you. And before we go, a word of thanks to every one of you for your support through out the years. Hopefully we have helped make your business life run a little more smoothly.

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ISSUE 37 OF CAFE CULTURE

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C O N TA C T S 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.

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Cafe

C O N T R I B U T O R S CARA WALSH Cara is a law and journalism student with an avid interest in

ANDREW HETZEL

all things cafĂŠ related. She has

Andrew Hetzel is a coffee

worked in the hospitality industry

industry specialist from

from a young age and is always

the Island of Hawaii who advises coffee producers and

SCOTT BENNETT

buyers on strategic business

Scott Bennett is the Managing

matters, trade marketing

Director of Bennetts. A third

and quality assurance. As

generation family company,

both a Q Arabica and Q

Bennetts is the leading importer

Robusta instructor, he leads

of quality coffees and teas from

training courses for the

across the world. Since entering

Coffee Quality Institute

the industry in 1981, Scott has

(CQI) and private businesses

worked in Papua New Guinea as

worldwide.

a coffee trader and travelled the world establishing relationships with producers and exporters at origin. His wealth of knowledge and experience in the coffee business has firmly established Bennetts as an industry leader.

striving to increase her food and coffee knowledge.

KATHERINE KEMP Director, ZWEI Interiors Architecture Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for 2) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail

MARK BEATTIE

spaces.

Mark Beattie is the Director of Coffee Roasters Australia. Having experience with coffee at both a corporate and small business level allows Mark to provide valuable assistance and advice to coffee companies. Mark's passion is for the coffee equipment at Coffee Roasters Australia and in seeing that customers' coffee industry dreams are realised.

RUBEN BERGSMA & SARAH GARCIA Based in Amsterdam Ruben Bergsma is the UTZ Certified market development manager for Australia and New Zealand. Sarah

ANDY FREEMAN

Garcia also based in Amsterdam

Is the owner / operator of

is part of the Standards and

CoffeeSnobs.com.au, the biggest

Certification team.

and busiest coffee website in the Southern Hemisphere. Under the Coffee Snobs banner, Andy roasts coffee and is a previous

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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overall winner of the Golden Bean roasting competition. This decade in the industry has been an amazing learning and sharing experience, and heâ&#x20AC;&#x2122;s looking forward to enjoying more of the journey ahead.

ANNETTE DUTTON Annette Dutton is an Australian photographer currently residing in Kuala Lumpur, Malaysia. Annette has been involved with the international coffee industry for many years and has attended numerous coffee events and barista country championships around the world. As well as coffee and product photography, Annette also does portraiture and travel photography.

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BY PHILLIP DI BELLA 9.

Above NEWS FROM

DEMYSTIFYING THE TERM SPECIALTY COFFEE

I hear the term specialty thrown around the coffee industry too easily. Almost every cup of coffee is sold as a "specialty" coffee, but it is only recently that this term has become mainstream. According to the Specialty Coffee Association of America (SCAA), the term "specialty coffee" refers to the highest-quality green coffee beans roasted to their greatest flavour potential by true craftspeople and then properly brewed to established unique flavour profiles. Specialty coffee in the green bean state is coffee that has no defects and has a distinctive character in the

cup, with a score of 80 or above when graded according to SCAA Quality standards. To live up to the SCAA definition, yes, a specialty coffee roaster must purchase coffee that scores a grading of 80+. They must roast that coffee to the right profile in order to enhance the individual characteristics of the bean, resulting in a specialty coffee product. To truly call it specialty, the roaster must then craft unique blends, combining beans in the exact proportions to ensure the individual characteristics of each origin create a full flavour and perfect balance. The test of a true "master roaster" is the ability to reproduce this unique flavour profile consistently, despite seasonal variations in green bean crops. It doesn’t stop there; roasters must also ensure that their café customers receive the coffee at the right time for optimum extraction. Fresh coffee is alive and baristas are a vital part of producing the flavour profile that was intended by the roaster, so they need to be specially trained and have the right equipment. Currently many operators in the marketplace are fixated on viewing specialty coffee as just the product, rather than it representing a whole system. Facilitating this system is what makes you truly a specialty coffee company. There is a myth that boutique roasteries = specialty roasteries. But does calling yourself boutique automatically mean you are a specialty coffee company? I understand why this would be accepted

Art meets

Coffee Biocup ART SERIES

without critically evaluating the facts. In our minds, the word boutique is usually associated with artesian. But, how can all boutique operations truly manage each stage of the specialty coffee system to consistently craft products that are immediately distinctive as seasonal variations occur? Aside from the product, can boutique roasters offer tailored services that will help the café grow their bottom line? Do they have the expertise and the resources to evolve and respond as the coffee industry changes? In other words, are they selling just a "bag of beans"? So, next time you hear a coffee company espousing they are specialty, simply check that they: source ONLY green beans scoring 80+; source all of their coffee direct from the farmer, rather than buying what’s available from a broker; craft coffee blends with distinctive and unique profiles; freshly roast and deliver their coffee; conduct master classes, provide education and support on all things coffee, not just on how to make coffee but everything in between; provide specialised business HR and legal advice. We provide all this and more; this is what we call "crop to cup". Big, small, boutique, specialty or whatever the "label" that is being used, specialty coffee means controlling all elements of the system that is required to provide unique and distinctive products and services that can be tailored to the individual needs of the customer. Now that’s special!

#biocupartseries “OMG! i’m in love with these! @reeseatomi “I want one....full or empty I don’t care.” @skinzett “It makes me smile seeing the artwork on my coffee cup.” @foodwordsandwine

Delight your customers, order your cups today at www.BioPak.com.au or call 02 8060 9000

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10. WITH SEAN EDWARDS

Cafe

P U B L I S H E R ' S

NOTE.

THE ART OF SELLING IT’S SO NICE TO SEE SOME GROWTH STARTING TO HAPPEN AGAIN IN THE CAFÉ INDUSTRY. OUR LATEST SURVEY RESULTS ARE SHOWING THE BIGGEST PART OF CONSUMER HOSPITALITY SPENDING IS IN THE CAFÉ SECTOR, WITH 81% OF PEOPLE IN AUSTRALIA USING CAFÉS.

big part of the growth has been led by good coffee service, and the other growing number is coming from the demand for better food service. We have predicted this to happen as more people are getting used to regular café visits, and coffee quality has increased due to the competitiveness of this part of the beverage market, with close to 900 coffee suppliers nationally who are all offering education to the café owner. The other factor driving food quality is the better awareness of diet and health issues around cheap takeaway options. Smart café owners can start targeting the lucrative takeaway market and offer healthy choices for regular consumers. It’s a lot harder for a takeaway style franchise to offer the cool vibe of an independently owned café; they are trying with coffee, but it’s still not the same experience. In my rants I am often telling café owners how to save money and not lose it by doing the silly things. I also belt on about systems, so I am going to now tell you how to make money by creating a new revenue stream and

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using a system to do it. Retail is what I want to discuss. Lots of times we miss golden opportunities in our café businesses to sell extra stuff that is not a traditional café sale. I am talking about retailing items like coffee beans, jams and relishes, magazines and books, giftware or some specialised cooking equipment. You may become a booking agent for a local tour operator and take a commission. The list is endless, and often we have space in the café that is totally wrong for seating but perfect for a retail rack. To sell retail products well, you also need to understand what you are selling and if there is a need for that product in your marketplace. I had an experience years ago when I was at a gift trade show and I purchased some novelty fridge magnets that were themed to my café concept. Actually, I bought 5,000 of them for 50 cents per unit. I ended selling those magnets for $5 each over about two years, making a profit of around $20,000 which is not bad for what I thought was not a café saleable item. It probably paid the energy bill for two years.

Selling is a practiced skill and like most skills, technique and a system can help simplify the process. The sales cycle is a system that can be broken down into sections to help you understand the process. The first step is find the buyer, then qualify them as a real buyer and then give them the sales pitch including the benefits matched to the needs of that potential buyer. Then go for the close and get your sale. This cycle is quite simple to understand when broken down and can be practiced on the job. If you can sell a retail item, it will also help you sell a café product. You then become a sales person, not just another order taker. As a consultant, I am always looking for opportunities for café owners to make more revenue in those quiet periods. The gift trade shows are on several times a year in most capital cities and as long as you have an ABN, you can buy as a wholesale customer. Now that you know how to sell, go and pick some products for your café and make some extra revenue you never had before. If you know your product and you are passionate about it, selling becomes very simple.

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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. www.dairyfarmers.com.au

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12.

THE STRIETMAN ESPRESSO MACHINE Excelling in quality and craftsmanship, simple and reliable engineering and built to last forever. The Strietman espresso machines are produced in The Netherlands; using a small-scale industrial production line, the machines are carefully assembled and tested. The ES3 espresso machine takes the art of coffee making back to its essential origin. The technology involved has been simplified and made visible in every detail. The machine is operated by hand and for full quality control, you can rely on the judgement of your own senses. CONTACT

Coffeeparts E. info@coffeeparts.com W. www.coffeeparts.com.au

GOURMET SYRUPS Add a splash of luxurious flavour to coffees, smoothies, milkshakes, desserts and cocktails with the specialty range of Pro Barista Gourmet Syrups. Our syrups contain no artificial flavours, colours or sweeteners and are highly concentrated, so you donâ&#x20AC;&#x2122;t have to use as much. Flavours include Creamy Fudge Caramel, The Pure Delicate Extracts of Vanilla and Premium Roasted Hazelnut. Custom packaging and private labelling is also available to coffee roasters and wholesalers at flexible volumes. Please also ask about our Naturally Spiced Chai Lattes, Drinking Chocolates and other speciality beverage powders. CONTACT

Wholesale enquiries: Petros Arvanitis T. 0413 917 353 E. pa@probarista.com CafĂŠ/retail enquiries: Harry Yiannikas T. 0405 342 479 E.hy@probarista.com

ZUMMO JUICING MACHINE

THE FRIIS COFFEE VAULT The Friis Coffee Vault has gone elegant and classy following the initial success of the stainless version. The coffee vault has become an industry standard for the effective storage of ground coffee or beans, recommended by roasters and baristas around Australia. Keeps ground coffee or beans fresher for longer, thanks to the one-way freshness valve technology. Designed to deminish harmful flavour stealing CO2 gases, for a fresh coffee experience every time. Capacity 500 g. RRP $39.95 CONTACT

For more information contact E. mike@friiscoffee.com.au W. www.friiscoffee.com.au

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European orange juice sensation, Zummo, has arrived in Australia! Zummo has perfected the art of the squeeze with a unique system that ensures the juice never comes into contact with the peel, producing a superior taste sensation and higher quality juice than anything else on the market. Your customers can watch the orange juice flow straight from the fruit, delivering a refreshing glass of goodness, instantly. A range of affordable and easy to maintain machines are available to purchase or hire, providing great opportunities for profit generation. CONTACT

Chris Horn, Managing Director E. zummoaustralia@gmail.com T. +61 414 240 751 W. www.zummoaustralia.com.au

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13.

ALMOND BREEZE BARISTA BLEND Blue Diamond, the parent company of Almond Breeze, has unveiled Australia’s first almond milk specially formulated for baristas – with the support of Australian baristas. "Almond Breeze Barista Blend" is designed to work just like milk and other non-dairy alternatives, helping cafés tap into the rising consumer preference for almond milk. The product is set to take specialty cafés across Australia by storm, as baristas will now be able to deliver great tasting – and great looking – almond milk coffees to their customers. With all the

important health properties, including being lactose free, low GI and low in calories and fat, "Almond Breeze Barista Blend" complements the taste of coffee and produces a rich creamy froth to sit atop lattes, cappuccinos and flat whites! CONTACT

For more information or to order the product today, please call: T. 1800 646 231 W. www.almondbreeze.com.au

DELICIOUS & NUTRITIOUS SNACK BARS Break away from the traditional snack and enjoy our Eat Real range of healthy snack bars. With over 50% natural mixed nuts, our snack bars are bursting with flavour and are ideal for a snack on the go. With no artificial colours, flavours, preservatives or Trans fats these snacking alternatives are gluten free, high in fibre and suitable for vegetarians. Eat Real’s new range sparks a modern twist to excite consumers with yoghurt, chocolate and berries incorporated into each snack bar. With exceptional taste, nutrition and all natural ingredients, Eat Real’s 6 different snack bars are the ideal grab-and-go treat. CONTACT

For more information, simply contact Top Foods International on T. (02) 9144 4911 E. yatin@fci.com.au W. www.cofresh.co.uk

SEERYS' NEW CAKE RANGE Seerys has always been about the taste; from rich and fruity Christmas puddings to traditional tea bracks and light and delicious Madeira cakes, we have something for every consumer and retailer. Seerys' new range of individually sliced banana and walnut, raspberry and coconut and lemon drizzle cakes offer an exceptional taste experience. Seerys family recipes incorporate quality baking and tradition, resulting in a real home-style experience. Made from the finest ingredients and baked in a custom-built baking unit, Seerys is dedicated to supplying large capacities, delivering on-time, every time. CONTACT

For more information, simply contact Top Foods International on T. (02) 9144 4911 or E. yatin@fci.com.au W. www.seerys.ie

DANISH QUALITY DANISH ORIGIN The signature shape, texture, look and aroma of Kelsen butter cookies are truly inviting and provide a unique product opportunity to all retailers. Baked with the finest ingredients, consumers can enjoy great taste in every bite. Containing no preservatives, colours or artificial flavours and baked in Denmark, Kelsen cookies are of high quality and craftsmanship. Kelsen’s new cookie range offers a luxury experience with a modern twist incorporating new and exciting flavours including oats, berries, cappuccino and chocolate to exceed customer expectations. Today you find Kelsen cookies at leading retailers and in trade outlets all over the world. CONTACT

For more information, simply contact Top Foods International on T. (02) 9144 4911 E. yatin@fci.com.au W. www.kelsen.com

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14.

THE SINGING

BARISTA

James Park possesses one of those extraordinary voices that invoke powerful human emotions. He is the owner of Groove Café, situated in the southern Gold Coast town of Tugun, a hidden treasure of the Gold Coast’s rising cultural music scene. The locals all know James as the Singing Barista, and his love of singing and coffee combine to bring punters a special experience as he regularly belts out Italian opera such as Puccini’s Nessun Dorma, di Capua’s O Sole Mio or one of the many arias from the music that he loves so much. James says he has always loved Italian opera and Neapolitan Italian music; however, he didn’t know that he could sing until he started learning just a few years ago. He would listen to Pavarotti at home and thought it would be great to achieve that same vocal mastery. He took lessons, and the singing barista evolved from there. James and the team at Groove Café are open for breakfast and lunch each day plus dinner show experiences on regular Saturday evenings throughout the year. They currently have a new season running titled “Neapolitan Serenade” running through August and September and early October 2014. Accompanied by veteran piano accordionist David Davis, who punctuates the evening with some wonderful accordion solos, James sings pieces from the Italian Tenor classics such as O Sole Mio, Volare and Santa Lucia to the great songs from stage and theatre and is also joined on occasion by talented pianist Dorelle Markey. Performed in the intimate Bohemian atmosphere of Groove Café, the two hours of entertainment is supplemented by a delicious three course menu created by chef Dominic Smeal. This is an evening not to be missed when visiting the Gold Coast. CONTACT

For more information and bookings: E. info@getintothegroove.com.au T. Groove Cafe 07 5534 1190 W. www.getintothegroove.com.au

BREWOVER CROWDFUNDING The Brewover is the latest creation from Bean Green’s Brendan Baxter and Simon Lucas from Manna Beans – a clever 3 in 1 vessel capturing 3 techniques to produce your favourite cup of coffee. • Adjustable pour over and ﬂow rate • Cold Drip • Cold Brew • Parts/valves are removable and interchangeable This terriﬁc little gadget will be available to investors through Kickstarter, and both Brendan and Simon hope that its value and convenience will be recognised by true coffee lovers everywhere. Kickstarter, a global crowdfunding platform is now open to Australia and New Zealand inventors and creators. Brendan and Simon decided to put the Brewover on Kickstarter for many reasons. Start-up costs for moulds to begin mass production are in excess of $100,000, and Bean Green and Manna Beans have funded the numerous prototypes themselves – which isn’t cheap. But the main reason for using Kickstarter is to assess the products’ viability on the market. The great thing about Kickstarter is that if the end goal is not reached, all pledges are refunded. If they do reach their goal, production begins and all pledgees receive one of the 1st units produced at a discounted rate. Pledgees can be from anywhere around the world, which is wonderful, but it’s hoped the Australasian coffee market gets behind this Australian made, designed and engineered product and gives the Brewover a great kick start into the market. CONTACT

For more information, email: info@beangreen.com.au

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15.

BORONIA CHEF CREMES THE COMPETITION TO CLAIM TITLE OF 2014 JAMAICA BLUE GOLDEN CUISINE CHAMPION

THE GRAND FINALISTS OF THE 2014 JAMAICA BLUE GOLDEN CUISINE COMPETITION WERE: VIC Jamaica Blue Knox City 2 Ashley Sheppard -Champion NSW Jamaica Blue Hurstville Emma-Grace Pita QLD Jamaica Blue Caneland, Mackay Sam O’Keeffe WA Jamaica Blue Belmont Boronia chef, Ashley Sheppard, has beat-out almost 100 competitor cooks from across Australia and New Zealand to win the coveted title of 2014 Jamaica Blue Golden Cuisine Champion – for the third time! Ashley won the title in 2011 and 2012 and was again declared “Champion” at the 2014 Jamaica Blue Golden Cuisine Grand Final Cook-Off event, recently held (on 31 July) at the FOODCO Training Academy in Sydney. With six years of experience as a professional cook at the Jamaica Blue café at Knox City in Victoria, Ashley particularly impressed the competition judges with the taste, presentation and prompt delivery of a main course dish of Chicken Breast stuffed with Brie, Mushroom and Onion served on a bed of Sweet Potato and Cumin Puree, which he cooked on-site and under the pressure of time constraints. Ashley’s show-stopping dish was created during a two and a half hour “Mystery Kitchen Challenge” that called on the six Grand Finalists to split into two teams, each briefed to design and serve a threecourse à la carte menu that showcased dairy as a highlight ingredient of each dish. Ashley also excelled in a number of individual

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challenges that included a demonstration of his knife skills and a blindfold test, where he correctly identified seven of 10 types of dairy product purely by smell and taste. Ashley also relied on his senses of taste, smell and touch to name seven of 10 types of chocolate and scored highly in a chocolate-focused quiz and chocolate-stencilling challenges. In addition to being scored on their food knowledge, cooking techniques and the taste and presentation of dishes they served to the competition judging panel, the 2014 Jamaica Blue Golden Cuisine Grand Finalists were assessed on their compliance with food safety and hygiene standards, workflow and teamwork efficiency. As well as the glory of the 2014 Jamaica Blue Golden Cuisine Champion title, Ashley has won a KitchenAid Bench Top Mixer worth AUD$750 and a $1,000 Visa Mastercard gift-voucher, which he intends use on travel. The Jamaica Blue franchise brand is Australianowned and operated by The Foodco Group. For information about Jamaica Blue, visit jamaicablue.com.au or check-out the Jamaica Blue page on Facebook.

Thi Tra My Hoang (Milly) NZ Jamaica Blue Porirua Carmencita Delos Santos Rusche NSW Jamaica Blue Blacktown Glen Aldridge

The Jamaica Blue 2014 Golden Cuisine Grand Final Cook-Off was judged by: Thomas Schnetzler, Master Chocolatier for Lindt Australia; Michael Downs, Managing Director of Nuclear Media and Publishing; John Burfitt, Journalist and Contributing Editor of Jamaica Blue Escape Magazine; and Sean Edwards, Managing Director of Café Culture Magazine.

11/9/14 2:23:16 PM

16.

YOU CAN

Walk 4 CASS IN NOVEMBER LAST YEAR, JOE AND GLORIA NASCIMENTO’S BEAUTIFUL AND COURAGEOUS DAUGHTER, CASS, LOST HER BATTLE WITH BRAIN CANCER AT JUST 19. JOE IS A DIRECTOR AT GLOBAL COFFEE SOLUTIONS AND HAS BEEN INVOLVED IN COFFEE FOR MANY YEARS, WARMLY DESCRIBED AS A FRIEND TO ALL IN THE INDUSTRY.

CURRENTLY IN AUSTRALIA, TURNING 16 HALVES YOUR CHANCES OF SURVIVING CERTAIN CANCERS. YOU CAN IS RAISING MUCH-NEEDED FUNDS TO ESTABLISH SPECIALISED YOUTH CANCER CENTRES AROUND AUSTRALIA. TOO OFTEN, 16-25 YEAR OLDS ARE FALLING THROUGH A GAP IN THE HEALTHCARE SYSTEM; THEY ARE TOO OLD FOR CHILDREN’S HOSPITALS, BUT TOO YOUNG FOR THE ADULT SYSTEM. AS A RESULT, THEY EXPERIENCE LOWER SURVIVAL RATES AND QUALITY OF LIFE THAN THEIR CHILD AND ADULT COUNTERPARTS.

Cass’ amazing mother, Gloria, is the current recipient of the Barnardos Mother of the Year, nominated by Jason Carrasco, a young man diagnosed with cancer at 19. He nominated Gloria for the award for being like a second mum to him. But it is Cass that Joe and Gloria would call amazing. A bright and spirited teenager, Cass was diagnosed with brain cancer at 16. She endured crippling headaches, several operations, radiation and chemotherapy. Most of her late teens was spent in a hospital bed, and it was then that she realised it would have been easier if she had been in a You Can ward, around other young people who understood. She realised the importance of young people helping each other. So Cass became involved with Sony Foundation as an ambassador for their You Can youth cancer program. She worked passionately with Sony Foundation to raise awareness of youth cancer and the need to establish specialised youth cancer centres and services. You Can is based on the power of human connection, and is ensuring young people don’t have to fight their battle alone. You Can Walk 4 Cass, is a 5 km fundraising walk to be held in memory of Cass, and we are encouraging everyone to get involved, do the walk and raise funds for Sony Foundation’s You Can Program.

IN MEMORY OF CASS YOU CAN WALK 4 CASS

You Can Walk 4 Cass is a 5 km fundraising walk to be held in memory of Cass Nascimento. The walk will take place in Wollongong on Sunday, November 9, 2014, and we are encouraging everyone to get involved, do the walk and raise funds for Sony Foundation’s You Can Program. Following the walk, Sony Foundation, together with the Wollongong community, will be throwing a finish line celebration, featuring celebrity hosts, special performances, local DJs, food stalls and more. Please join us for the morning and into the early afternoon, as we remember the beautiful Cass Nascimento and raise funds for You Can. To register for the walk or to donate go to: www.everydayhero.com.au/event/youcanwalk OR to find out more, call 1800 YOU CAN Corporate sponsorship opportunities are also available.

TO REGISTER OR DONATE GO TO

www.everydayhero.com.au/event/youcanwalk

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THE SONY FOUNDATION OUR STORY

Sony Foundation is the charitable arm of the Sony Group of Companies. Its aim is to capitalise on the unique qualities of Sony to contribute to the Australian community by assisting youth and fostering their talents. Through fundraising and activities, Sony Foundation is affirming the global unifying vision that drives Sony: Anything you can imagine, you can make real. Sony Foundation Australia represents a collaboration of companies and individuals working together towards a common goal of achieving better outcomes for the youth of Australia. The foundation is supported by a dedicated and passionate group of corporate partners, including some of Australia’s most loved and recognised brands. The Sony companies each contribute to the administrative costs of the foundation, allowing the net proceeds of funds raised to be distributed to our causes.

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2004

2014

O O

culture. CAFE

CELEBRATING

YEARS

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19. + the magazine for the café industry

culture café

café

AU $ 6 . 9 5

+ the magazine for the café industry

AU $6.95

Cafe

AU $6.95

AU $14.95

Cafe

ISSUE 29

ISSUE 14 2008

ISSUE 34

ISSUE 22 • 2010

Con Haralambopoulos

latte

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world champion

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ROASTER Profile

Managingyour

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Coffee

Antique

The Art of

café

CafeBiz Network

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culture.

Culture culture m a g a z i n e

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MAGAZINE

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C A F E

Barista Championship

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C E L E B R AT E S T E N Y E A R S !

+ the magazine for the café industry

AU $6.95

+ the magazine for the café industry

culture. Cafe

THE MAGAZINE FOR THE CAFÉ INDUSTRY

AU $6.95

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Cafe

ISSUE 35

ISSUE 27

ISSUE 23 • 2010

ISSUE 24 • 2011

2005

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

EAMON

The golden W I N N E R S

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CafeBiz Network

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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

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A F T E R 3 7 I S S U E S C A F É C U LT U R E T U R N S 1 0

n 2004 Sean Edwards was a budding entrepreneur; he had owned two cafés, and he had just launched an educational event for the café industry to assist café owners and start ups with information that he had difficulty finding during his time in cafés. Sean and his buddy and graphic designer Jay Beaumont, with whom he shared an office, were putting together the program for the second Café Biz when they had a light bulb moment. With so much interest from café suppliers regarding advertising in this printed program, they could make a full-blown magazine … and so Café Culture Magazine was born. Back then it was the yellow pages and a limited internet that Kristine (Sean’s wife) scoured to create what has now grown into a database of over 20,000 café businesses within Australia. Sean has continued down the path of café and 10 years later, he still believes that education is the key to the success of the industry, which has also been the success of his business in pioneering many educational events and opportunities for cafés, baristas and roasters. Jay and his wife, Louise, have gone on to build their own successful business in print media with four monthly

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ROASTER Profile

Scott bennett

T H E

CON

M E E T

O N E B E A N TO R U L E T H E M A L L

regional lifestyle magazines printed under the name of Focus Mag. Jay is still integral in overseeing the final design of Café Culture Magazine. And so Café Culture Magazine grew from a family business into a professionally run outfit with a fully pimped up office to keep the sales team pumped, and the designers and writers creative. Sean could not be tied to a desk and so with his innate networking ability and irresistible urge to travel, he has met hundreds of amazing people who have inspired his storytelling and kept current and newsworthy information on tap for the magazine. Today’s world is one of constantly growing and shifting potential. The world of print media must evolve and embrace new technology to keep readers engaged. Café Culture recognises this and by communicating through website, social media engagement, electronic communications and recently in building a film production division, we can ensure our clients continue to engage on all levels within this dynamic industry. 10 years on, Café Culture Magazine continues to be the anchor for a business that has now become a leading international industry specialist.

WHAT WE DO CAFÉ CULTURE MAGAZINE Four issues per year distributed to over 12,000 cafés Australia-wide.

CAFÉ BIZ EXPO The annual tradeshow for the café industry.

THE GOLDEN BEAN COFFEE ROASTER COMPETITION AND CONFERENCE The largest coffee roaster competition in the world.

CAFÉ PULSE Annual state of the industry reporting, market surveying, supplying data to government, industry and educational institutions.

CREATIVE Multimedia production, graphic design, PR and image creation.

CONSULTING Assisting businesses with a successful entry into the café market and beyond, including industry trends and Route To Market consultancy sessions for café suppliers, corporate foodservice and beverage companies.

TRAINING CCI has been at the forefront of the accreditation process and is one of the few registered private organisations to have certification for hospitality training. CCI has assisted in writing the national training standards that are utilised in cafés today.

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20.

DEAN 2

O O

KEVIN

JARAD

SEAN

Sean has been involved in the Australian café industry for over 20 years. Originally owning several regional café businesses, he became passionate about the growth of the world coffee and Australian café industries. He has been committed to the development of the Australian Barista Standards and travels the world uncovering new trends, emerging markets and sharpening the focus on the profitable and sustainable business side of the café industry. Sean lives on a rural property on the Mid North Coast of New South Wales with his wife, Kristine, and children, Charlie and Matilda.

JUSTEEN SINGLE - CAFé CULTURE MAGAZINE CHIEF EDITOR AND EVENTS MANAGER With a passion for travelling and writing, Justeen spent 10 years managing high end North American inbound incentive and conference programs as well as outbound tourism and events to Africa, South America, Israel and Egypt. Involved in the café industry for almost 10 years, Justeen is committed to supporting the growth and education of the industry through the promotion, management and co-ordination of events for suppliers, baristas and roasters. As editor of Café Culture Magazine, Justeen ensures editorial that is interesting, informative and relevant to all segments of the industry.

KEVIN CHILVERS - DIRECTOR OF SALES Kevin joined the Café Culture team in 2010 to utilise his market knowledge and assist Australian businesses on a larger, more involved scale. He brought with him 10 years’ experience and a comprehensive understanding

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JUSTEEN

YEARS

BRONWYN

SEAN EDWARDS - MANAGING DIRECTOR

DAVID

of the foodservice route to market model. His passion for the café market grew through the development of customised business plans at Merisant (Equal) and Sugar Australia. Known as the “Ideas Man”, Kevin has an uncanny ability to enter an environment, assess the situation very quickly then propose simple initiatives and solutions which will assist a business to connect with their target market.

ROBERT MARLOWE - RESIDENT BRIT, SALES EXECUTIVE Straight off the boat in 2011 in search of a decent cup of coffee. Previously involved in Business Development for the Nespresso Pod market at their head office in Brussels. He has learned to surf and has run the Sydney City to Surf, as he understands this is his initiation to become an Aussie citizen. Robert has spent the last two years cementing relations with existing clients and generating new business for Café Culture. “Australia's passion for coffee is infectious and absolutely second to none from anywhere I have lived or travelled,” says Rob.

BRONWYN MARTIN – GRAPHIC DESIGNER Bronwyn’s expertise in graphic design comes from more than 10 years in the industry. With time spent working in both Sydney and London, her skills cover all facets of creative design from logo/identity and ad design to promotional ideas, photography and marketing campaigns. Experienced and hard working with a flair for creativity and a love of good food and coffee, Bronwyn’s experience ensures Café Culture and its clients are represented in a fresh, creative and innovative way.

ROBERT

JARAD MEA – HEAD TRAINER Having seventeen years’ experience within the hospitality industry, Jarad has a dynamic portfolio of experience ranging from café, restaurants, bars and five star hotels. Furthermore, Jarad has had the invaluable experience of working in a coffee roasting facility. Utilising his broad experience, Jarad is a passionate trainer and really believes in the power of education. Jarad is in touch with the high end side of the coffee industry, working with the world’s best baristas and coffee trainers.

DAVID PARNHAM - RESEARCH DIRECTOR 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 – THE PRODUCER & PR With a natural flair for creative multimedia production, Dean 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 PR and business development, Dean will assist your business in reaching its potential through his out of the box thinking and café industry engagement.

12/9/14 9:10:55 PM

Extremely low rates less than 2 cups of coffee a day for a new machine Peace of mind that you have the right machine to suit your business 100% rebate of rent paid during the first 12 months if you choose to purchase

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24.

T H E

WHILST THE IDEA OF "SINGLE SERVE COFFEE" IN THE AUSTRALIAN MARKET IS NOTHING NEW, THERE IS NO DOUBT THAT THE WAY IT IS BEING CONSUMED HAS CHANGED ENORMOUSLY.

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25. MAD COFFEE CAPSULES The idea of "single serve coffee" in the Australian market is nothing new; however, the way it is being consumed has changed significantly. The growing presence of the Nespresso brand in Australia has been one of the key catalysts of this shift in

FLEXIBLE CAPSULE CHOICE We deliver the most comprehensive and flexible capsule packing solutions to our customers by offering two Nespresso compatible capsule formats – the traditional foil over-wrapped capsule and the soon to be launched hermetically-sealed capsule. consumption trends, which has driven the exponential growth of FOIL OVER-WRAPPED CAPSULE – Production of the foil overthe single serve coffee sector, making it the fastest growing sector wrapped capsule commenced in April 2014, and the feedback has in the coffee industry. been overwhelmingly positive. It delivers an outstanding cup of coffee The ability for Australian roasters to now provide their and provides an excellent solution for domestic and commercial use. customers with fresh, locally roasted coffee and flavour profiles Similar to the upcoming hermetically sealed capsule, it also has an18 that are tailored to local consumer palates is another key factor month shelf life, which is achieved through the unique nitrogen flushing that has prompted growth in this sector. technique employed during the capsule filling process. The massive consumer push towards the capsule market has HERMETICALLY-SEALED CAPSULE – November 2014 will see the also been encouraged by machine manufacturers, with the launch of our exclusive hermetically-sealed capsule. This capsule has all introduction of inexpensive coffee capsule machines for the home. the right properties needed to ensure optimum freshness by providing With the option to purchase capsule machines for less than an oxygen barrier for the coffee in order to deliver an exceptional $100, access to a "local", real coffee experience is cup whilst also being an aesthetically pleasing, retail now very affordable for both the domestic and friendly capsule solution that is more environmentally corporate consumer. The consumption of sustainable. pods and capsules in Australia is valued STATE OF THE ART CAPSULE SOLUTIONS at around $750 million annually, Mad Coffee Capsules provides an holistic and THIS ENABLES GREATER and there is no doubt that this will flexible service offering extensive expertise CONSUMER CHOICE BUT continue to grow as educated every step of the way. Our facility houses IMPORTANTLY FOR COFFEE ROASTERS, consumers depart from the all our roasting and capsulation equipment IT ADDS ANOTHER DIMENSION TO shrinking instant coffee market under one roof, meaning we can offer a THEIR BUSINESS AND COMPLEMENTS and move into the capsule sector. variety of packaging solutions, tailored to THEIR CAFÉ/WHOLE BEAN PRODUCTS BY SPECIALTY COFFEE IN A our customers needs. OFFERING A SOLUTION TO CUSTOMERS CAPSULE FULL CAPSULATION TURN KEY AT HOME AND OUTSIDE OF THE Nespresso created a highly SOLUTION: Our full capsulation, turn key, TRADITIONAL CONSUMPTION marketable product when it first solution covers every step of the process from AVENUES. introduced Nespresso capsules green bean procurement and blend profiling into the single serve coffee sector. through to packing and delivery. However, evolving consumer taste and GREEN BEAN ROAST AND PACK SOLUTION: consumption habits have created a demand for We also offer customers the option of sending their more "boutique", "specialty" coffee capsules. The green beans to us for roasting and then capsulation. convenience that single serve espresso coffee delivers consumers is PRE-ROASTED COFFEE PACKAGING SOLUTIONS: Our setup also undeniable, but now consumers demand a "café style" experience allows us to accept pre-roasted coffee and using our water-cooled roller at home. People just expect better coffee from this format. At a mills provide a quality grinding process that then transfers ground coffee minimum, they want a more boutique, specialty coffee experience across to our capsule machines for packing. at every single service point. They want their favourite coffee PRIVATE LABEL SOLUTION: Realising a number of customers brands delivered in capsule form. wanted a more streamlined approach we developed five quality house A Nespresso-compatible system had to be the capsule format blends that can be used as a white label or private label solution. of choice given Nespresso’s market penetration and the quality FLEXIBLE PACKAGING SOLUTIONS of its capsule machines. Being an "open" system means that the Whilst the manufacturing process is of critical importance, we realise specialty coffee brands that consumers want in capsule format the necessity in providing flexible packaging solutions and supporting can now be delivered. This enables greater consumer choice but our customers through the branding exercise. As such we provide importantly for coffee roasters, it adds another dimension to a range of flexible packaging solutions that can be customised to their business and complements their café/whole bean products meet any requirements. We offer everything from bulk solutions in by offering a solution to customers at home and outside of the our foil overwrap capsule format to shelf ready outer cartons in the traditional consumption avenues. hermetically-sealed capsule format. We offer customers the ability to Mad Coffee Capsules identified this gap in the market and customise certain features of their capsule such as foil seals and inner set out to deliver a product that offered this boutique, specialty and outer cartons, because we know a "one size fits all approach" is coffee experience. We have invested in the right infrastructure, not suitable for our customers. implemented robust quality controls, adopted the right processes www.madcoffeecapsules.com.au and most importantly, secured quality technology to deliver a Nespresso® is a registered trade mark of Société des Produtis Nestlé S.A. and neither that company nor its affiliates have manufactured or endorsed our products in any way. product that our brand partners are excited to associate with Mad Coffee Capsules Pty Ltd is not affiliated with Société des Produtis Nestlé S.A. or its and put their brand to. Our goal, as a capsule manufacturer, is to affiliates. Mad Coffee Capsules® is a registered trademark, exclusively licensed to Mad Coffee Capsules Pty Ltd. ensure that our products reflect optimum freshness and quality.

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11/9/14 2:41:06 PM

R A LI A ST

26. BY SEAN EDWARDS

FIRST BARISTA FORMULATED

ALMOND MILK LAUNCHES

CAFÉ OWNERS AND BARISTAS AROUND THE COUNTRY WILL NOW BE ABLE TO POUR THE PERFECT LATTE, THANKS TO THE LAUNCH OF AUSTRALIA’S FIRST ALMOND MILK, SPECIALLY FORMULATED AND DEVELOPED FOR BARISTAS – WITH THE HELP OF AUSTRALIAN BARISTAS.

he new "Almond Breeze Barista Blend" has been unveiled by Blue Diamond Growers, owners of the popular "Almond Breeze" range – the fastest-growing brand in terms of value in the non-dairy milk category, with a 35 per cent market share and sales growth exceeding 130 per cent year-on-year*. The product is set to take speciality cafés across Australia by storm, as baristas will now be able to deliver great tasting – and great looking – almond milk coffees to their customers. “With almost 200 million non-dairy coffees sold in Australia each year**, the move into the foodservice market is very consumer driven,” said Roger Ringwood, country manager for Blue Diamond Growers. “We spoke with and listened to café owners and customers alike and discovered a significant gap in the market, with more and more consumers asking for almond milk in their lattes and cappuccinos.” "Almond Breeze Barista Blend" is designed to work just like milk and other non-dairy alternatives, enabling cafés and other players

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in the foodservice category to tap into the consumer preference for almond milk. The number of consumers shifting from dairy alternatives such as soy to almond milk has been significant over the past 12 months, with almond milk now accounting for 25 per cent* of all non-dairy milks sold today. “Australia is a nation of coffee drinkers,” adds Roger. “It is an important part of our culture, and quality really matters. We worked hard to ensure we provided baristas with the highest quality product. We knew it was critically important to develop a product that performs just like milk and complements good coffee in terms of taste.” Almond Breeze Australia worked in close partnership with some of the country’s leading baristas to develop the perfect formulation which complements coffee beans. “Through working closely in partnership with baristas from a range of cafés such as Gusto Espresso Bar and Bootsdarling, testing and trialling the product over the course of a year, we were able to ensure that we created the perfect consistency, delivering a great

taste and producing a rich creamy froth to sit atop lattes, cappuccinos and flat whites,” comments Roger. The launch of the new product will also provide additional revenue opportunities for those in the foodservice sector keen to ride this wave of change, as consumers migrate to almond milk for its great taste and health properties, including being lactose free, low GI and low in calories and fat. With only 60 calories per serving, a coffee made with "Almond Breeze Barista Blend" contains 30 per cent less calories than a skim milk or regular soy coffee. "Almond Breeze Barista Blend" will be exclusively available through the foodservice arm of Sydney-based Freedom Foods, the licensee of the "Almond Breeze" range of products in the Australian market. The product is conveniently packaged in 1 litre UHT and will be priced competitively with other non-dairy alternatives, including soy. CONTACT: For more information or to order the product today, please call: 1800 646 231.

* C w P o

* All data refers to Value $ - MAT to 27/07/2014 ** Data taken from the 2013 Australian Cafe Pulse Report

17/9/14 2:01:18 PM

B YRO N B AY

Introducing the Byron Bay Cookies Café Club

Join the Club to WIN your share of $1,000 in prizes with Byron Bay Cookies! Simply visit www.cookie.com.au/cafeclub and join the Byron Bay Cookies Café Club for your chance to WIN!* Café Club members will receive product news and special offers from the Byron Bay Cookie Company.

deliciously decadent since 1990

*Terms & Conditions Competition open to Australian café or food outlet owner/managers aged 18 and over. Competition opens 1 June 2014 and ends 30 November 2014. To enter, simply fill out the entry form at www.cookie.com.au/cafeclub By filling out the entry form, you agree to join the Byron Bay Cookie Company Café Club and to receive further information from the Byron Bay Cookie Company. Prize comprises of ten (10) EFTPOS gift vouchers worth $100 each. Ten (10) winners will be drawn on 1 December 2014 amongst all eligible entries received. Winners will be contacted via email or phone. Prizes are not transferable and not exchangeable for cash.

www.cookie.com.au

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11/9/14 2:44:06 PM

28.

Specialty Coffee

FTA Food Solutions Pty Ltd is pleased to announce their new partnership with OLAM Specialty Coffee, which will trade in Australia under the name FTA Specialty Coffee. This new venture will supply the highest quality specialty grade coffees to meet the needs of the rapidly growing specialty roaster community in Australia. This is an exciting development for the Australian Specialty Coffee Industry, as this partnership will create new supply options for roasters. FTA has a long and successful presence in Australia, with offices and warehouses in all major cities in Australia – Melbourne, Sydney, Brisbane, Adelaide and Perth as well as its own office in Auckland, New Zealand. All commercial activities will be supported by Business Development Managers in each city, with specialist coffee support being provided by the FTA Specialty Coffee Product Manager in Melbourne. All coffees will be stored in FTA’s own central warehouse in Melbourne, which is a large food grade warehouse (about 9000sqm/ 90,000 sq feet), built to protect coffee from any strong odors or contamination, with an emphasis on maintaining the integrity of the coffee beans. FTA Food Solutions Pty Ltd is part of the Ward McKenzie Group Of Companies, one of the largest and oldest privately owned foodmanufacturing operations in Australia. From humble beginnings in 1852 as a grain store, Ward McKenzie Pty Ltd has evolved into a diversified agrifood business, specializing in pulse processing, seed cleaning, spice milling and processing and packaging of various commodity foods for the retail markets. FTA Food Solutions Pty Ltd is a dynamic company and their staff members are enthusiastic, knowledgeable and fully versed in all facets of the company’s operations.

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FTA’s partner, OLAM Specialty Coffee is based in the USA. They will supply FTA from their extensive array of coffees that are sourced via a worldwide network of origin operations. With US offices in California and New York, and purchasing & milling operations around the world, Olam Specialty is a leader in the global specialty coffee trade. Servicing all sizes of specialty roasters, from start-ups to national players, the company uses their experienced & credentialed trading and purchasing staff to find the world’s best coffees, maintain quality throughout the process, manage price risks and use their efficient logistics capabilities to move coffees quickly to their destination. Olam has an inventory that is sourced from nearly every Arabica producing country, and as such they offer their clients an extensive list of coffees from Central & South America, East Africa, Asia/Pacific producers as well as some boutique island and exotic producers. All coffees are pre-screened prior to purchase using the SCAA cupping and grading standards, and reviewed thoroughly by their staff of licensed Q grader professionals. Coffees are purchased primarily in Grain Pro packaging, which prolongs shelf life and quality by mitigating moisture loss and transfer during transport and storage. FTA Specialty Coffee expects to offer a very diverse inventory of specialty coffee in Australia. Additionally, OLAM has a significant offering of “microlots” – coffees that are of exceptional quality but limited volume. OLAM’s coffees are fully traceable and come with information about the farms/areas they are grown in, bean varieties used, altitude, processing and other important information. FTA Specialty Coffee’s portfolio in the Australian market will include two services that Olam customers in the US frequently rely on. The first is an industry leading online ecommerce platform called “oMarket” which allows customers to browse available inventory, order samples, and place spot or

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29.

Costa Rica SHB EP Tarrazu - Montanas del Diamante Estate Resources

Harvest & Shipping Periods About the Bean

This coffee comes from the Montanas del Diamante Estate located in the Dota Valley, Tarrazu region of Costa Rica. The Gutierrez Family owns the estate, which cultivates approximately 50 hectares of coffee. Alajuela Guanacaste

San José

Cartago

Puntarenas

Coffee-growing provinces

Origin:

Costa Rica

Region:

Tarrazu

Subregion:

Dota Valley

Producer:

Montanas del Diamante Estate

Plant Species:

Arabica

Coffee Grade:

SHB EP

Screen Size:

15 Up

Growing Altitude:

1750-1850m

Annual Rainfall (mm):

250

Soil Type:

Volcanic

Processing Method:

Washed

Processing Description:

The coffee is fully washed and patio dried

Wet Mill Name:

Montanas del Diamante Mill

Plant Varietal(s):

Red Catuai

Types:

Estate Coffees, Grain Pro Bagged

Status:

Spot

Bags Available:

128

About the Lot

LOT# PC02515#1

CUP NOTES Black grape, cherry cola, caramel

WAREHOUSE The Annex

ETA Spot

BAG WEIGHT 69 kg

PRICE

BAGS

PER LB

AVAILABLE

WANTED

128

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SAMPLE PAGE FROM OLAM’S OMARKET WEBSITE

forward orders for delivery, all via the web. One of the key features of this online portal is that pricing of coffees can be viewed in real time, even for those coffees whose prices fluctuate with the value of the New York “C” market commodity price. This allows customers to manage purchasing on their own schedule, even in the middle of the night. Customers will of course still have the opportunity to deal directly with FTA Specialty Coffee’s trading staff, and will be able to book forward orders using current market pricing, with invoicing only on delivery. FTA Specialty Coffee will also offer traditional services such as financing and assistance with local deliveries. The second service that will surely be of value to Australian specialty roasters is Olam’s ability to facilitate “direct trade” purchases. Roasters who have the opportunity to travel to producing countries and nurture relationships with farmers often negotiate the price and quality of coffees directly. However, moving those coffees from the producing country to the roaster’s facility can be a difficult challenge. FTA Specialty Coffee’s offers their clients the ability to combine coffees with other purchases for transport, thus allowing them to use Olam’s logistics capacity. In addition, FTA can also supply a wide range of commercial grade Arabica and Robusta coffees sourced from Olam’s wide network

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spanning almost every coffee growing region across South and Central America, Africa and Asia. These coffees are available ex-stock from their warehouse, as well as full container loads delivered directly to the customer’s warehouse. FTA can provide a full range of options covering forward contracts, price fixation and currency cover. FTA Specialty Coffee is also planning to construct an SCAA certified lab facility for training and quality control. This lab will host customer events, including basic training classes, certification courses, public cuppings and also will allow customers the opportunity to cup through FTA Specialty Coffee’s inventory with their trader. Representatives from FTA Specialty Coffee and Olam Specialty will be on hand at FTA Specialty Coffee’s booth at the Golden Bean this October and will be able to discuss the company’s inventory and services in-depth. ALL TRADE ENQUIRIES CAN BE DIRECTED TO: Louise Haigh. Business Development Manager – Coffee, FTA Food Solutions Email: l.haigh@fta.com.au. FTA Specialty Coffee’s website (coming soon!) will be www.FTAspecialtycoffee.com.au

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30. BY JUSTEEN SINGLE

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32. BY ANDREW HETZEL

OF TASTE SUBJECTIVITY

IT’S IMPORTANT THAT WE DEBUNK THE POPULAR MYTH THAT PROFESSIONAL COFFEE CUPPERS PROVIDE SOME KIND OF ONE-SIZE-FITS-ALL RIGID 100-POINT COFFEE REVIEW THAT IS UNIVERSALLY ACCEPTED BY ENLIGHTENED CONSUMERS AND COFFEE PROFESSIONALS ALIKE.

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lthough cupping is a helpful tool for coffee producers, roasters and retailers to diagnose and understand more about their products, as an industry we must begin to rethink how to use the information it provides more effectively and also how to present it to consumers in a more approachable and meaningful way. Ask any coffee marketer where cupping scores come from, and you’ll hear grand tales of wise and gifted gustatory wizards slurping away at endless tables of coffee, instantly decoding complex flavour mysteries and assigning precise scores on a neatly organised scale between 1 and 100: 1 being the worst coffee in all of history and 100 the best imaginable in the foreseeable future. In reality, this is all far from true and also far from useful for the coffee consumer. We each have differing sensitivity to coffee’s component molecules and interpret the electrochemical signals sent to our brains based on our unique personal experiences and biochemistry. It is not only possible, but rather, likely that no two people sense the aroma and taste of coffee exactly the same way, which significantly complicates the idea of any universal standard for determining the objective meaning of “good.” Furthermore, the reviews and reviewers themselves warrant some scrutiny. Human beings are notoriously lousy instruments for the objective evaluation of flavour, of which 75% or more is from retronasal aroma. Our tongues are equipped only to sense the five basic taste modalities: sweet, sour, salt, bitter and umami (positive savoury) – possibly fatty, which is presently being debated and may be added to that list soon. Most of coffee’s flavour sensation is detected by the 2,000 or so receptors in our nasal membranes that can distinguish somewhere between 2,000 and 4,000 unique smells. That figure sounds impressive, until you consider that a dog possesses a sense of smell between 10,000 to 100,000 times as acute as a human, meaning that the family pet is a far better coffee taster than you. If only we could teach Fido how to fill out the scoresheet. In the absence of man’s best friend at the cupping table, including any friend or a panel of friends is advisable to capture a broader range of sensory data. Cupping evaluation systems like those developed by the Specialty Coffee Association of America and used by the Coffee Quality Institute’s Q Grader program are designed to reward the qualities that exemplify what the industry generally agrees to be most valuable and represent ideal characteristics in washed Arabica coffee: the harmonious balance of bright and intense acidity, complex aromas, flavours and mouthfeel, low bitterness and high sweetness. A mathematical 100-point scoring system is universally comfortable and easily communicated among different cultures, so scoresheets are designed,

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sometimes contorted to fit within that measure. Some delightful coffees processed by other methods, for example dry natural-processed or Indonesian wet-hulled coffees, are either shoehorned into the same narrow definition of quality, or overlooked entirely. The same was true for the entire species of Robusta coffees, until recently given their own quality differentiation system and specialty scoresheet created in a coordinated Fine Robusta effort led by the Uganda Coffee Development Authority. Although useful for an internal evaluation of coffee and discussion among the supply chain, industry quality ratings and our arcane lexicon of cupping sensory terms are of little value to consumers: at best, pushing them in the direction of coffees that they may not like and worst, patronising or belittling their opinions. What the specialty coffee industry believes to be good isn’t necessarily what people like, and any heavy-handed attempt to tell them otherwise is perceived as coffee snobbery (if you can’t taste the difference or otherwise disagree with us, you’re clearly unsophisticated). The situation, however, is not as bleak as it may seem. Knowing that we are faced with the shortcomings of a limited set of protocols and a widely diverse range of consumer tastes, we can all be flexible to apply subjectivity to reviews so that they relate better to consumers and recognise that every coffee has a buyer. Choice is key among consumers in the age of specialty foods, so coffee cupping and other tools can provide information to help guide consumers to products they will personally value most, regardless of which may be preferred by the so-called learned masters. Recognition of flavour profiles other than those preferred by coffee insiders and validation of consumers’ taste preferences will help specialty coffee expand from an exclusionary club of elite enthusiasts to serve a much larger mass audience of customers than it does today. We must shift from today’s, “We know what’s good and will tell you why,” to, “Here is the information you need to select what you enjoy”. The consumer statement, “This coffee is delicious,” should be the ultimate goal of every coffee grower, every roaster and retail café, regardless of what is tabulated on any scoresheet. After all, “specialty” is not strictly a quality designation; it’s a differentiation or statement of unique value. There is nothing more valuable to business and the long-term success of an industry than an informed and happy customer. Look for a new coffee evaluation service coming to Café Culture Magazine this year that is designed to provide professionals with the traditional laboratory information that they need and consumers with the information that they want to make an informed purchase decision. CONTACT

Everpure Authorised Distributors:

Coffee Parts (02) 9666 6114

www.coffeeparts.com.au info@coffeeparts.com.au

Service Sphere www.servicesphere.com.au 1300 730 680 everpure@servicesphere.com.au Coffee Complex (08) 8297 5799

www.coffeecomplex.com.au info@coffeecomplex.com.au

Flexible Technologies 1800 788 887 Waterlogic 08 9201 1111

www.flextech.com.au parts@flextech.com.au

www.waterlogic.net.au kenlloyd@coolclearwater.com.au

Pentair Ltd (Australia) au.everpure@pentair.com 1300 050 973 www.everpure.com

Cafe Culture International T. (02) 6583 7163 W. www.cafeculture.com/education

12/9/14 9:14:03 PM

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11/9/14 2:49:16 PM

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11/9/14 2:49:23 PM

36. BY SCOTT BENNETT

K EEP IN G UP WITH

LITTLE GREEN BEAN THE GREEN BEAN INDUSTRY IS IN A CONSTANT STATE OF PROGRESSION. AS THE INDUSTRY EVOLVES, WITH NEW VARIETALS BEING CULTIVATED AND EDUCATION AND TRAINING BECOMING INCREASINGLY MORE ACCESSIBLE TO PRODUCERS, TRENDS IN DEMAND COME AND GO. A SIGNIFICANT SHIFT OVER THE LAST DECADE HAS BEEN THE DRIVE TOWARDS IMPROVED QUALITY AND TRACEABILITY.

echnological advancements continue to dwarf our perception of the world. The average consumer becomes more informed and aware, and the green bean market is undergoing change. In Australia we are witnessing a new movement amongst roasters; the emergence of a group who are moving beyond passive purchasing and are no longer content with sourcing commercial grade coffee. They are actively searching for higher quality coffee. If it has been ethically or sustainably sourced or comes with a certification that is an added bonus. Previously, the appeal of this niche market has been somewhat limited due to the price tag attached to premium quality. However, this shift in the market has generated increased interest from a group who are committed to the cause and understand that coffee of this quality comes at a price. We are now seeing a market that is willing to pay high premiums for superior quality. This progression has facilitated a number of popular movements within the industry, which importers and traders must keep up with to satisfy demand. Roasters are searching for superior quality coffee with a tactile connection to the grower who has produced it. We are witnessing a shift beyond certified coffee, where roasters are no longer content with selling coffee that is purely labelled sustainable or fair. They are looking for coffee

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that is fully traceable from crop to cup. While traceability is not a new phenomenon to the coffee industry, the difference now is that it is not the only criteria that must be satisfied. For this group, if the quality is not in the cup, the certification label and provenance certificate are irrelevant. We have seen an increased interest in single origin offerings, with cafés showcasing a specific type or grade by serving it on its own – unblended and unique. A coffee bound for single origin status must be distinctive and high quality. The increased inclusion of single origin offerings in cafés has fostered an expectation from consumers who presume to be given a choice when ordering their daily caffeine hit: single origin or house blend? The average consumer is more informed and aware of the process from crop to cup. Now more than ever, cup quality is on their radar. Competing in a saturated market, where consumers have access to unlimited information, it is important for roasters to ensure they are consistently providing superior quality and exclusive coffees. Quality seals and marks of traceability have transcended from merely signs of corporate social responsibility to symbols of brand differentiation and a justification for purchase. In addition to serving more informed consumers, specific to the Australian market, we are also catering to a more defined palate. Our widespread exposure to multicultural cuisine has resulted in

a more demanding consumer with a heightened sense of taste. This has prompted roasters to not only source new and exclusive specialty coffee, but also to experiment with roasting techniques and brew methodology to showcase the “best of the bean”. We are seeing an increase in brewed beverages, as opposed to espresso based, with filter coffee bars opening up and pour over becoming a permanent feature on offering boards. Approaching this shift from the other side of the supply chain, cup quality has also become more feasible and appealing to our counterparts at origin. Just as our consumers become more informed, farmers and producers at origin are increasingly gaining access to information, educational resources and training programs. Producers are now able to attain feedback about their coffee, with the goal to improve quality and demand higher prices. Traders and exporters are supportive of farmers striving to improve quality as they are, in turn, able to access niche markets and increase market share. With technological improvements comes unprecedented possibility for farmers in regards to cultivation, processing and marketing. This shift towards better quality is opening doors at both ends of the spectrum. We often forget that, fundamentally, coffee is an agricultural product. It is susceptible to disease, weather conditions and environmental concerns. This increased demand for quality coffee has not

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IN THIS CONSTANTLY SHIFTING MARKET, IT IS INTEGRAL THAT WE PLAY OUR PART IN THE SUPPLY CHAIN IN REGARDS TO QUALITY AND TRACEABILITY, AND ASSIST EACH LINK TO FULFIL THEIR ROLE.

paralleled a reduction in disease or the increase of stable weather patterns; on the contrary, we are seeing the opposite. Central America was recently hit with the one of the worst outbreaks of leaf rust in history, decimating crops and severely reducing cup quality. Whilst technological advancements and increased access to infrastructure and education have aided producers to combat these, and similar, cultivation issues, fostering a livelihood from coffee is now harder than ever. The average maturation time from seed to fruit for a coffee tree is three years. This is three seasons where a farmer will gain no profit from his trees, not including the first harvest, which will produce minimal yield. During this time a farmer must rely on an alternate source of income, all the while caring for his crops to ensure superior quality. In a time where food security is of increasing concern and the effects of climate change are causing unprecedented problems for farmers, these elements do not contribute to a sustainable livelihood. Increased access to education, infrastructure and funding is improving production and yield for coffee farmers, and many of these resources are stemming from the industry shift towards improved quality. However, smallholder farmers still require motivation to stay with coffee. It is integral to the progression and prosperity of the specialty coffee industry that we incentivise

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farmers to invest the increased effort required to produce coffee bound for the specialty coffee market. As major players within the green bean industry, it is imperative that importers provide support and assistance to smallholder farmers and encourage the cultivation of superior quality coffee with full traceability. This can be done in many different ways. Providing feedback to origin is a small yet significant part of the quality improvement process. Many producers cease to have any association with their coffee after delivery to a mill or exporter. Sending cupping and quality feedback back to origin is a small measure importers can undertake to both motivate and reward producers to improve quality and gain a sense of achievement for their efforts. Purchasing certified or cooperative coffee ensures a premium is returned to farmers to assist with community development or infrastructure improvements. Settling prices outside of the â&#x20AC;&#x153;C Marketâ&#x20AC;? often results in higher profits for producers, and many importers undertake funding initiatives on the ground to improve social development, sustainable production or promote education. Promoting traceability within the supply chain ensures transparency, and affords producers the opportunity to follow their coffee directly to the

consumer. A well-managed traceability system also allows for more effective and sustainable program management. However, to ensure accurate and reliable provenance, a cohesive and integrated supply chain is required. Traceability promotes accountability and provides an overview of where funding has been allocated. Furthermore, traceability can act as a powerful tool for the inclusion and empowerment of smallholder producers if the system provides them with relevant market information and opportunities. In this constantly shifting market, it is integral that we play our part in the supply chain in regards to quality and traceability, and assist each link to fulfil their role. Not only because of increasing demand, and our customers perpetual quest for quality, but because it is necessary to ensure the preservation of our industry.

ABOUT THE AUTHOR Scott Bennett is the Managing Director of Bennetts. A third generation family company, Bennetts is the leading importer of quality coffees and teas from across the world. Since entering the industry in 1981, Scott has worked in Papua New Guinea as a coffee trader and travelled the world establishing relationships with producers and exporters at origin. His wealth of knowledge and experience in the coffee business has firmly established Bennetts as an industry leader. For more information, visit www.hab.com.au.

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40.

Cafe

Antony de Fina C A S A E S P R E S S O

Image of Antony de Fina: Ian Tait

ANTONY DE FINA, THE CAFFEINE FUELLED OFFSHORE POWERBOAT RACER, FOUR TIME AUSTRALIAN CHAMPION

ntony has been involved in the coffee industry for nearly 10 years, which came about through a chance meeting and a long standing family relationship, leading to importing Tonino Lamborghini Coffee from Italy. Like many in this industry, it is meetings like this that change the path of your destiny, and you are hooked on coffee forever. Antony continued to expand his business by adding to his distributorship arrangements, finding products that represent the very best of Italian design, style and tradition that would complement what he had already started. This now includes

espresso machines La Pavoni, Elektra and Victoria Arduino, Macap grinders, Ancap cups, barista accessories and of course, parts and service. “The introduction of Ancap cups three years ago has probably been one of the most exciting products in our range and has allowed us to deal with almost all levels of the coffee industry, from cafés, baristas, and national and multinational roasters. This is probably my most satisfying part of our business, dealing with baristas up to roasters,” says Antony. Two years ago, to complete his café offering Antony acquired Tea Corporation Australia, which has been operating in Australia for 18

years and directly imports tea from Sri Lanka, Japan and China. On a personal front, Antony’s passion is racing offshore powerboats. He’s the throttle man of team Saracen, which competes in the Australian Offshore Powerboat Championship. This competition is held over six rounds in various locations around Australia. Team Saracen is the current Australian Champion in 600 HP and has won the title four times. He’s not one to boast, but we looked it up and he is also the current Australian Speed record holder for Supercat Outboard class. Good stuff!

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Caffeine gone. Superlatives intact.

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BY ANDY FREEMAN

42.

Cause COFFEE

THE CURRENT WORLD POPULATION IS 7,255 MILLION PEOPLE, AND THAT NUMBER IS GROWING BY ABOUT 1 MILLION PER WEEK. AUSTRALIA’S POPULATION IS 0.3% OF THE PLANET YET ACCORDING TO THE UNITED STATES DEPARTMENT OF AGRICULTURE, WE MANAGED TO CONSUME MORE THAN 1% OF THE WORLD’S EXPORTED COFFEE.

e do love our coffee!

This year Australia will import 75 million kilograms of green coffee beans, which even allowing for wastage will yield about 60 million kilograms of roasted coffee, and this figure is growing by about 4% annually. Being a good corporate citizen and a conscientious consumer is important to many people, and there are dozens of coffee causes and somewhat ethical certifications available in the market today. You can buy bird, tree or frog friendly coffee, along with coffee that’s only picked by women or coffee that was allegedly traded fairer than it has been previously, but do you really know where or how much of your money is going to where it’s needed? Most of the coffee certifications are administered by Non-Government Organisations (NGO) or Non Profit Organisation (NPO). What isn’t obvious on the surface is that both NGOs and NPOs consume piles of cash in wages,

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administration, accounting, marketing and other business overheads. They were often started with the noblest ideas, but some have grown into fat global monsters that barely resemble the original intentions of the group. Thanks to the wonders of the internet, you can reasonably easily find the annual financial reports of most of these certification bodies, and a quick read will show you where vast amounts of money goes. So which one should you align with? Should you promote the certification brand that your consumers know the best, or use a different method that has more real impact on the ground? In the early days of CoffeeSnobs, we aligned with one of the very well known certifications then after reading their annual report, I was shocked and disillusioned with the amount of wastage they had in plush capital city offices and expensive business class trips to origin. This was the trigger to start a better method, one with open book accounting, zero administrative overheads and a goal of getting 100% of the

money raised on the ground to do the most good. FairCrack was born seven years ago, and our customers embraced it with passion. The premise is simple: 50 cents from every kilogram we sell goes into a pot. That pot of money is then used to purchase equipment for coffee villages to better process their coffee. Better coffee yields a higher price at market, so the people we have helped with machinery continue to reap the rewards year after year and as a bonus, we get to enjoy great coffee. The real beauty of this system is that no one notices 50 cents on a kilogram; it really doesn’t hurt the seller or the buyer, yet a year of 50 cent transactions adds up quickly and can make a tremendous difference to others for many years to come. To date, FairCrack has sponsored $100,000 of amazing projects on the ground and have another $40,000 heading for the next ones. If we work with the coffee figures at the start of this story, Australia could potentially raise $30,000,000

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THE PREMISE IS SIMPLE: 50 CENTS FROM EVERY KILOGRAM WE SELL GOES INTO A POT. THAT POT OF MONEY IS THEN USED TO PURCHASE EQUIPMENT FOR COFFEE VILLAGES TO BETTER PROCESS THEIR COFFEE.

every year to spend at origin. This would be life changing and life saving for thousands of coffee producing families.

So why not start your own? Pick a donation figure, pick a product, and put the money aside from every sale. In your business you could have a running total written on the wall for all your customers to see, and in no time you will have enough to do something amazing on the ground. Sharing that excitement

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with your customers makes all the effort worthwhile, and I’m sure you will also walk a little taller in the knowledge that 100% of the dollars raised did great things. ABOUT THE AUTHOR Andy Freeman owns and runs coffeesnobs.com.au Fresh roasted coffee, green beans and Australia’s biggest coffee forum. www.coffeesnobs.com.au

11/9/14 3:10:43 PM

44. BY MARK BEATTIE

THERE IS A WIDE SCOPE FOR ADDING CREATIVE FLAIR AS A COFFEE ROASTER, SO ONE MUST BE VERY CAREFUL NOT TO JUDGE TOO HARSHLY AND ALSO TO EMBRACE THE VARYING POINTS OF VIEW, AS THIS IS ONE OF THE REASONS THE INDUSTRY IS SO DYNAMIC.

(the science of heat and energy) of cooking. In our beginner training courses at Coffee Roasters Australia, we focus heavily on the theory associated with coffee, as a solid foundation here makes a significant difference to the successful implementation of the practical side of coffee roasting. If you do not understand the science behind the process, then you will be no better than the parttime cook at home who relies mainly on a recipe book to deliver results. Coffee roasting is a skill that needs to be learnt, so here are some tips for those wanting to begin a career as a coffee roaster or also for those currently roasting coffee who want to take it to the next level.

1. UNDERSTAND COFFEE CULTIVATION ne of the things I have learnt from my time in the coffee industry and dealing on a daily basis with coffee roasters is that peopleâ&#x20AC;&#x2122;s approach to and their perceptions of coffee roasting are greatly varied. There is a wide scope for adding creative flair as a coffee roaster, so one must be very careful not to judge too harshly and also to embrace the varying points of view, as this is one of the reasons the industry is so dynamic. Someone roasting coffee commercially should really aim to approach the job in a similar way that a professional chef approaches their trade. There are many similarities between the two, and I have found the coffee roasters that apply themselves in a similar manner are the ones who tend to possess the most skill and knowledge. Roasting coffee is a form of cooking that, at an elite level, requires intimate knowledge of the ingredient, a trained palate, creativity, discipline, passion, and an understanding of coffee chemistry and the thermodynamics

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It is imperative that a coffee roaster should have a fairly detailed understanding of coffee cultivation, considering that is the ingredient used in the process. Just think of the knowledge a professional chef has to gain in regards to ingredients compared to a coffee roaster. They are using a vast array of ingredient types, whereas a coffee roaster we can mainly focus on the one ingredient. Sure, water, milk and some other additives are used in brewing, but predominately as a coffee roaster we are focusing on the one type of ingredient. Because of this, there is no excuse for not understanding coffee cultivation as a coffee roaster. A skilled roaster should know the impact that cultivation has on the character of the coffee. The seasonality of coffee is an ongoing challenge

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45. for coffee roasters to manage, and a solid understanding of coffee cultivation will make things a lot easier for you. I would suggest visiting a plantation and spending some time with farmers, as there is no substitute for experiencing the real thing. Understand and appreciate the difference between hand picking and machine harvesting. Know what defects can be caused during cultivation and also what impact they have in the cup. There is extensive diversity when it comes to cultivation and for a thorough understanding in this area, you also need to look at the various countries and regions and understand what the characteristics are for each of these coffees.

2. UNDERSTAND COFFEE PROCESSING The next biggest influencing factor of a coffee’s character after cultivation is the processing type. A good understanding of the main processing types and the effect they have on coffee character is very important. You should know the differences between wet and dry processing and the main techniques involved. Learn about coffee fermentation and how it influences the cup. Also know the main defects that can occur through processing. There are a lot of different processing techniques employed by various regions, and it is impossible to know every one, but a professional coffee roaster should have an in-depth understanding of the main types and the effect on cup character, as this will help particularly in coffee selection. Visiting a coffee plantation during harvest and processing is very beneficial, particularly one that uses a variety of processing techniques.

3. UNDERSTAND COFFEE CHEMISTRY The chemistry of coffee can be overwhelming for most, but to truly

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understand coffee one must be persistent in this area. You don’t need to have a chemistry major to understand it, but you need to have a grasp on certain areas, as this will greatly improve your roasting. First of all, you need to know the coffee bean organic properties. To be a good chef you need to understand the ingredient, as this will determine how you cook it. The same is for coffee: there are sugars, oils, moisture, proteins, acids, to name a few, and these are all important to the roasting process. Just getting your head around the chemistry of aroma and acidic compounds in coffee can be daunting, but also rewarding. There are a couple of very good resources on the web, such as www. coffeechemistry.com and www.coffeeresearch. com that I would recommend for roasters to have stored in their favourites list.

4. UNDERSTAND COFFEE GRADING AND SAMPLE EVALUATION/CUPPING There are certain objective and subjective means of grading coffee. As these are used to determine coffee quality, which then in turn influences pricing, a coffee roaster must have a good understanding in this area. This area can be confusing, as not only are there some standard forms of grading, but most regions also have their own classification or grading systems. I find it useful to predominately work off the facts of the coffee, as brokers’ cupping notes may not always tell the full story; and in any way, are subjective, as palates vary. A good coffee roaster should know how to grade coffee themselves, and this is not hard to learn. You need to be able to evaluate the coffee and come to your own conclusions. If you only rely on others, then you will not truly understand the coffee. The facts such as origin, type, season, climate, altitude, density, moisture, screen size, processing method and grade are amongst the most important. Use cupping notes from others as a general guide only, but you must do your own sample preparation and evaluation. Knowledge of proper sample preparation and cupping procedures should be known and in most cases,

followed. I, though, do not discourage people from creating their own coffee evaluation methods, as I recognise that people process information differently and they should ultimately do what works best for them in terms of being able to evaluate coffees. Just because someone says you should do it a certain way, does not necessarily mean you should.

5. PRACTICE PALATE TRAINING REGULARLY Palate training is one of the first areas that a budding coffee roaster should develop. Palate training takes time and is very important, as it allows a coffee roaster to evaluate the coffee after roasting. The use of industry tools like the coffee flavour wheel can help achieve results quickly. Not everyone can get to the level of super taster, as there is a genetic disposition involved, but you can train your palate to a very good level. I found what worked for me in the beginning was to stop consuming coffee so routinely and to broaden brew types. You should try and consume coffee in as many different forms as possible: filter, espresso, milk based, cold drip etc. Get used to what the different brew types do to the character of the coffee. I also tried to experience as many different types of origins as I could, as this over time helped me learn the characteristics of the different origins and regions. It takes time, but eventually you gain an understanding of what to expect from certain coffees, and it makes coffee selection for roasting a lot easier. Try coffee from the same origin or if you can from the same coffee lot but processed differently, as this will help train you to understand the nuances that processing can do to coffee character. For example, a natural Ethiopian can be very different to a washed one. Do all this while referring to the flavour wheel and practice describing each of the tastes and aromas until it becomes second nature.

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46.

6. STUDY COOKING THERMODYNAMICS I mentioned before that roasting coffee should really be considered within the same realms as cooking. Cooking and roasting is ultimately about heat and how heat enters food and how the food reacts with heat. As coffee roasters, we are using the equipment as a medium to transfer the heat to the coffee beans. If you really want to take your roasting to the next level, then you need to have a solid grasp on thermodynamics in cooking. The coffee beans’ thermal character (how it reacts to heat) is critical to understanding how best to roast it on the device you are using. Let’s face it; anyone can brown a coffee bean, as long as they can apply enough heat to it. If though, you understand the coffee beans’ thermal character and also that of your equipment, then you will be able to apply heat in a more controlled manner. Coffee beans are poor conductors of heat, which is the reason that the roasting process requires a skilful touch to get the best results. There are some important laws of heat that help us to understand the roast curve easier. Thermodynamics are an area that I studied a lot, as for our business, we deal with a variety of roasting equipment and it is important to know how materials and burner types affect the roasting process. If you apply yourself to this area, then I guarantee it makes it a lot easier to adapt quickly to roasting on a variety of coffee roaster types and will also help you to understand your roaster better.

7. UNDERSTAND ROASTING CHEMISTRY From reading this article by now you should understand that chemistry is an important area

for a coffee roaster. Roasting chemistry is about knowing what key reactions take place during the roasting process, where they happen, and what the effect of those reactions are. There are some key reactions that take place during the roasting process, such as Caramelisation, Maillard’s Reaction and the Strecker Degradation, that all play a very important part on the resulting character of the coffee. Heat is a common factor, and how you apply the heat during the roast will influence these chemical reactions. The coffee bean goes through a number of different heat reactions during the roasting process, with a couple of them being audible, such as 1st and 2nd crack. When the coffee is endothermic and exothermic in the roast is very important for control and heat application. If you really want to be a proficient coffee roaster, then you need to know what is happening during the roast and why. You need to understand this as it will determine such things as when you can influence flavour development, or when you can influence the balancing of favour and overall cup character. If you know this, then it will make construction of recipes a lot easier. You will be able to cup samples then apply changes to the roasting process in the right places in order to achieve the desired end result. A proficient chef requires the same skill set in order to be able to create great recipes. I believe these are the main key areas for a coffee roaster to have covered and understood. There is no substitute for practice, and with

this the commercial application of roasting coffee for a business. There is a real difference between roasting coffee as a hobby for pleasure and roasting for the needs of a business, trying to please customers and make a profit. In the commercial application there is the added pressure of competition, and quality and control procedures need to be adhered to. The glamour side of it tends to wear off when having to roast the same profiles week in, week out to meet customer demands. I find a lot of roasters get caught up with the daily grind of roasting for a business and leave little time for further study and training. This is an area that can improve your business or as an individual develop a more competent skillset, making you more attractive to employers. Try not to become a slave to the roaster and give yourself time to experiment and be creative. Don’t be afraid to make mistakes, as these can be the most rewarding lessons learned. CONTACT

Coffee Roasters Australia offers a variety of standard training courses from beginner to advanced and can also tailor specific training to your business. For more information, please visit the website W. www.coffeeroasters.com.au

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SPECIALTY COFFEE

FTA Food Solutions is excited to announce their new partnership with OLAM Specialty Coﬀee, which will serve roasters as FTA Specialty Coﬀee.

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services to roasters in Australia & New Zealand.

and New Zealand. OLAM Specialty Coffee will supply FTA with an extensive array of coffees that are sourced from the best estates, cooperatives, mills and exporters globally. FTA Specialty Coffee will strive to seamlessly connect roasters with the finest green coffees.

To learn more about these services and more, give us a call +61.3.8398.0500

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Roasters will be able to sample and purchase coﬀees via the soon to launch FTA Specialty Coﬀee website.

Sure to be of value to specialty roasters is the ability to facilitate “direct trade” purchases.

Coming soon: ftaspecialtycoﬀee.com.au FTA Head Oﬃce: 43-45 Slough Road, Altona, Victoria 3018

11/9/14 3:13:36 PM

Want

to Wi n? THEN TAKE THE WHEEL

VVOTING’S OTING’S OOPEN PEN FFOR OR AAUSTRALIAN USTRA RALIA LIAN CCAFÉ AFÉ OOFF TTHE HE YYEAR EAR 22014, 014, AND AND IT’S IT’S TIME TIME TO TO MOBILISE MOBILISE TTHE HE M MASSES! ASSES! Do D o you yo ou u have hav aave ve the tth he drive driv dr d riivvvee tto o ttake ake aak ke o out ou ut tth the he ttop to op tti titl title, ittl tle, lee,, aand nd n d ttake aak ke h home ho om mee a b brand rraan nd dn new eew wR Renault een naau ulltt C Clio lio lli io RS200 RS20 RS R S2 200 20 00 Sport Spor Sp S po ort or rt vva valu valued allued ued ueed d at at over ovveerr $32,000? o $3 32,0 32 2,,0 ,000 00 00? 00 0? Then Th T heen n check cche heck he h ecck ko out utt tthe u these hese he h essee ttips ips iip ps tto og get eett yyour our ou o ur vvo voti voting otting tiin ng g tally taal ally lllyy up: up p:: • • • • • •

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CO F

RKING

U D GI N G

SE M

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AR IN

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C AT E G O R I E S Category 1 Category 2 Category 3 Category 4 Category 5 Category 6 Category 7 Category 8 Category 9 Category 10 Category 11 Category 12

Espresso (Short Black) Milk Based (Latte) Australian Grown (Milk Based) Organic (Espresso) Single Origin (Espresso) Decaffeinated (Milk Based) Pour Over Filter Pressed Filter Chain Store / Coffee Franchise (Espresso) Chain Store / Coffee Franchise (Milk Based) Home Roaster (Espresso) Home Roaster (Milk Based)

11/9/14 3:17:24 PM

PROGRAM Tuesday 7 October Arrive 6 pm Evening Welcome Drinks, Rydges Zebu Bar Wednesday 8 October 8 am Registration Open 9 am Opening Speech 9.15 am Judging Calibration – Anne Cooper, Head Roastress 10 am Coffee Judging session 12 pm Lunch 1 pm Seminar – Bruce Milletto, Bellissimo Coffee Advisors 2 pm Coffee Judging session 4 pm Seminar – Andrew Hetzel, Cafémakers 5.30 pm Chux Evening, Rydges Zebu Room Thursday 9 October 8.30 am Calibration for newcomers 9 am Seminar – Nari Blackett, Vitasoy 10 pm Coffee Judging 12 pm Lunch 1 pm Seminar – Rob Stephen, Olam Specialty Coffee Division 2 pm Coffee Judging 4 pm Seminar – Mark Beattie, Coffee Roasters Australia 6.30 pm Coffee Roasters Australia Evening Barefoot Bowls and BBQ, Port City Bowling Club (see map over) Friday 10 October 8.30 am Calibration for newcomers 9 am Seminar – Reg Barber, Reg Barber Tampers 10 am Coffee Judging 12 pm Lunch 1 pm Seminar – Dean Slade, Compak Australia 2 pm Coffee Judging/FINALS 4 pm Seminar – Lance Brown, Lion Dairy & Drinks and David Parnham, Café Pulse Evening at leisure Saturday 11 October 9 am - 12 pm Green Bean Zone, Rydges Zebu Room 9 am Seminar – Karen Browne, Eximo Pty Ltd 10.30 am Seminar – Bruce Constantine, Espro Inc. Lucky Door Prize up for grabs 11 am - 3 pm Andrew Hetzel’s Intro to Cupping – Rydges GB judging room OR Day at your leisure to enjoy sunny Port Macquarie Markets, Fishing, Beaches, Parks, Roastery, Horse Riding, Water Sports, Arts & Crafts, Day Spa, Tours & Trails

Compak Golden Bean Awards Dinner Evening 6 pm Pre dinner drinks, Rydges Zebu Bar 6.30 pm Buses to venue, Hangar 14 Port Macquarie Airport Sunday 12 October 9 am - 12 pm Andrew Hetzel’s Defect Cupping – Rydges GB judging room 2 pm - 4 pm Andrew Hetzel’s Cupping Naturals – Rydges GB judging room OR Depart for home – Bon Voyage

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SPEAKER SESSIONS Bruce Milletto President of Bellissimo Coffee Advisors and the American Barista & Coffee School TOPIC: The state of the American specialty coffee industry and why Portland Oregon is the epicenter Andrew Hetzel Founder of Cafémakers TOPIC: Creating value at origin Nari Blackett Vitasoy Business Development Executive TOPIC: Vitasoy in the Coffee World Rob Stephen International Business Development Manager, Olam Specialty Coffee Division, USA TOPIC: Coffee buying – contracts and quality tools in the age of direct trade Mark Beattie Director, Coffee Roasters Australia TOPIC: Technology for coffee roasting companies Reg Barber Founder Reg Barber Tampers TOPIC: Coffee tampers - trends and innovation Dean Slade Director, Compak Australia TOPIC: Compak presents the art of grinding Lance Brown National Account Manager - Commercial Coffee, Lion Dairy & Drinks David Parnham Managing Director, Café Pulse TOPIC: Golden Bean Survey results Karen Browne General Manager, Eximo Pty Ltd TOPIC: Effective flu systems for your roasters Bruce Constantine President, Espro Inc. TOPIC: American filter culture

GREEN BEAN

ZONE

Saturday 11 October, 9am - 12pm, Rydges Zebu Room Saturday 11th October will include a cupping session / buying show where roasters can cup a broad spectrum of origins and make purchasing decisions.

A D D I T I O NA L C O U R S E S * Andrew Hetzel will be running the following courses: • Introduction to Cupping Saturday 11 October - 11am to 3pm • Defect Cupping Sunday 12 October - 9am to 12pm • Cupping Naturals Sunday 12 October - 2pm to 4pm

12/9/14 9:20:03 PM

52.

COFFEE Solutions

JURA OF SWITZERLAND WAS FOUNDED IN 1931, MANUFACTURING SMALL APPLIANCES, THEN, IN 1937 JURA MANUFACTURED ITS FIRST COFFEE MACHINE.

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FOR THE

hrough constant research and development, JURA has evolved, and since the early 1990s they have focused on fully automatic coffee machines ... In 2000, with JURA’s dominance in the European market growing, Australian consumers for the first time were able to experience and enjoy JURA’s range of premium fully automatic coffee machines, bringing JURA’s philosophy of precision engineering and unparalleled service to the Australian market. As a pioneer in the field of automatic espresso/coffee machines, JURA has been a main contributor to the household appliance sector since the middle of the 1980s. Now, the company uses its extensive experience and knowledge in the development of professional appliances designed specifically for the office, corporate and food service sectors. In 2012 JURA opened its first Hospitality Centre in Melbourne. A showpiece for JURA, it provides a unique environment for consumers and clients to experience an

OFFICE

insight into the world of coffee. Here you can experience our service philosophy with transparent costs and services. A specialist will lead you through the diagnosis of your machine. To ensure that the repair is not only of the best quality, we have introduced the capped price system for a cost effective and efficient service. The Hospitality Centre is the perfect place to receive expert knowledge and advice on fully automatic coffee machines, emphasising JURA’s commitment to service and support to our customers. JURA, through its authorised national sales and service network ensures comprehensive sales, service and support across the entire JURA range. As specialists in the industry, the national network provide the required expertise from machine selection, installation, training, support and service, ensuring the JURA commitment to its customers is fulfilled in all aspects. Now having substantial presence within the household segment, JURA has turned its attention to the professional segment.

11/9/14 3:21:01 PM

53.

THE GIGA X3/ X3C PROFESSIONAL DELIVERS STATE-OFTHE-ART TECHNOLOGY FOR THE PERFECT COFFEE WHEREVER PREMIUM PERFORMANCE IS CALLED FOR.

GIGA X3 Following global directives and initiatives, JURA provides tailored professional coffee solutions within the office, corporate and food service sectors. The JURA fresh bean to cup fully automatic coffee machines can provide a perfect coffee solution across multiple business environments, with an emphasis on the freedom to choose any coffee bean, cost effective cost per cup, ease of use and care combined with comprehensive, transparent service and support and a range of machines, ensuring the perfect solution to any need. With a continued commitment to offering innovation and advancement in all aspects of our fully automatic coffee machines, JURA is proud

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to release the latest inclusion to its Professional Range, the all new, one touch, self-serve, GIGA X3 and GIGA X3c. The GIGA X3/X3c Professional delivers stateof-the-art technology for the perfect coffee wherever premium performance is called for. This automatic specialty coffee machine provides everything required in the office, staff room, conference or showroom: up to 31 individually programmable specialty coffees at the touch of a button, including flat white, cafe latte, espresso, long black and latte macchiato, with simple operation and minimum refilling, thanks to the large 1 kg holding capacity bean container and aroma preservation cover and the drip drain and coffee grounds disposal function set*.

The integrated rinsing and cleaning programs can be started at the touch of a button, minimising the effort involved in day-to-day machine maintenance. Once you've tried it, you won't want to be without it. Choose from two models: the GIGA X3 with its large water tank and coffee grounds container for flexible, mobile use and the GIGA X3c with a permanent water connection for highperformance stationary use. * The drip drain set comes as standard with the GIGA X3c and is an option with the GIGA X3. The coffee grounds disposal function set is optional. For further information, visit: www.jura.com

11/9/14 3:21:07 PM

Ne w

k l i M d n o m l A d n e l s B e e f a f t o s i C t s e Bar n i F s ’ d l the Wor

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11/9/14 3:21:35 PM

36. 32.

simmering TENSION IS

& ANTICIPATION IS

heating up

AS VOTING OPENS FOR AUSTRALIAN CAFÉ OF THE YEAR 2014

iming to find the number one café in the nation, the inaugural competition has attracted cafés from all over the country – from popular Sydney and Melbourne hotspots through to rural gems. There are also a few big names on the list, with the likes of Brunetti’s in Carlton, Victoria and Excelsior Jones in Sydney among the over 1,300 cafés registered and ready to fight for the nation’s café crown. Each competing café has designed and entered a dish for their menu featuring ingredients from the Heinz and Don ranges. Options include bacon, pulled pork, chipolatas, chorizo, baked beans and the new Heinz condiments range – and entries include everything from pies to pappardelle. With registrations now closed, phase two of the competition is soon to kick off – and it’s about to get interesting. Public voting opens September 1, and over the next few weeks Australia’s ardent army of café lovers will select 21 finalists (three from each of the 7 competition regions). Votes can be cast via text using the chosen café’s unique in-store code, as well as online at cafeoftheyear.com.au or via the Australian Café of the Year smartphone app. Simply by voting for their favourite café, punters will go into the draw to win a share of an $11,000 prize pool including a grand prize of $5,000 cash. Point-of-sale material has been provided to all competing cafés encouraging patrons to get involved, and competition organisers expect to receive hundreds of thousands of votes. The voting phase is a great opportunity for cafés to focus on improving customer service and atmosphere, as well as taking care of all the little details easily forgotten during the daily rush. As the industry expands, changes and grows, these small acts of service become vital. As head

Proudly supported by 56-57.indd 56

judge and industry legend Sean Edwards puts it, “With an industry of over 30,000 cafés nationally, the competition is tough. Our research shows most people are wanting more from their local café, and food is becoming the next hero after good coffee service.” Voting closes October 9, followed by announcement of the finalists. From there, Sean and his panel of experts will decide on the Supreme Winner, who will take home a Renault Clio RS200 Sport valued at over $32,000. It’s bound to be a difficult decision, but there are few more qualified in the industry to make it. For over fifteen years, Sean has been at the forefront of promoting Australia’s diverse café industry, and currently heads up Café Culture International. He’s visibly passionate about good food and coffee, and excited by the opportunity to judge Australia’s top café. “The Australian café scene has changed exponentially over the last 10 years, and is leading the world in many areas like coffee and other beverage service,” Sean says. “Australian chefs also have been known to be innovators in food techniques, and have graced the world with their amazing takes on food service.” “We see a big future in café growth in the next 10 years.” Open to AU residents. Entrants under the age of 18 must have parent’s or guardian’s & bill payers permission to enter. Voting is limited to one vote per café per voting method & five cafés per region per person. Opens 1/9/14 at 08:01 & closes 9/10/14 at 23:59 AEDT. Winners drawn at Permitz Group, Suite 9, 18 Karalta Road Erina NSW 2250 on 14/10/14 at 11:00 AEDT. Total prize value is up to $11,000 (incl GST), as at 15/5/14. Winners notified by email & published online at www. cafeoftheyear.com.au. Promoter: Cafe Culture International Pty Ltd (ABN 48 164 218 571) of 1 / 2 Arncliffe Avenue, Port Macquarie NSW 2444.NSW Permit No. LTPS/14/04890. Vic Permit No. 14/4398. ACT Permit No. TP 14/02027. SA Licence No. T14/1030.

SEE WEBSITE FOR FULL TERMS AND CONDITIONS

12/9/14 9:21:11 PM

29.

VOTES CAN BE CAST VIA TEXT USING THE CHOSEN CAFÉ’S UNIQUE IN-STORE CODE, AS WELL AS ONLINE AT CAFEOFTHEYEAR.COM.AU OR VIA THE AUSTRALIAN CAFÉ OF THE YEAR SMARTPHONE APP.

Terms and condiTions: SMS cost $0.55 including GST. Helpline 1800 254 966; SMS provider: SAP. See www.cafeoftheyear.com.au for full terms & for details on how to enter. Entrants consent to the use of their personal information for the purposes of marketing by the sponsors of the promotion, unless they specifically opt out of such marketing when submitting their entries. Open to Australian residents. Entrants under the age of 18 must have parent’s or guardian’s permission to enter. Voting is limited to one vote per café per voting method & five cafés per region per person. Region is defined in this competition as NSW (including ACT), QLD, SA, VIC, NT, WA and TAS. Opens 1/09/14 at 08:01 & closes 09/10/14 at 23:59 AEDT. Winners drawn at Permitz Group, Suite 9, 18 Karalta Road Erina NSW 2250 on 14/10/14 at 11:00 AEDT. Total prize value is up to $11,000.00 (Including GST), as at 15/5/14. One major winner & 6 secondary prize winners. Winners notified by email & published online at www.cafeoftheyear.com.au & in The Advertiser on 28/10/14. The Promoter is Cafe Culture International Pty Ltd (ABN 48 164 218 571) of 1 / 2 Arncliffe Avenue, Port Macquarie NSW 2444. Authorised under: NSW Permit No. LTPS/14/04890. Vic Permit No. 14/4398. ACT Permit No. TP 14/02027. SA Licence No. T14/1030.

VOTE NOW '

you could win $5,000 cash

SIMPLY BY VOTING FOR THEIR FAVOURITE CAFÉ,

PUNTERS WILL GO INTO THE DRAW TO WIN A SHARE OF AN $11,000 PRIZE POOL INCLUDING A GRAND PRIZE OF $5,000 CASH.

View full details and terms and conditions at

cafeofTheyear.com.au

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Proudly supported by

12/9/14 9:21:30 PM

CAFĂ&#x2030; BIZ 2015

SOMETHING

i s

b r e w i n g

23rd & 24th May 2015 Brisbane Convention & Exhibition Centre For more information contact 02 6583 7163 www.cafeculture.com

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12/9/14 9:22:15 PM

Castaway速 Dimple速 cups are now manufactured in our own HACCP accredited facilities in Australia to provide you with a consistent and reliable supply of high quality textured cups. We are committed to manufacturing products locally to ensure that you receive the shortest lead times possible. You can also reduce inventory costs and increase service efficiency with just one lid for three cup sizes. To find out more about Castaway速 Dimple速 cups, please visit our website www.mpmmarketing.com.au or call (07) 3853 5800

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Lids contain

One lid now fits all 8oz, 12oz and 16oz coffee cups Both the cup and lid can be recycled Unique dimpled texture for a comfortable hold

Now made in Australia

11/9/14 4:06:22 PM

DO YOU NEED A BETTER APPRECIA IATIIO ON

The Café Culture team are conducting a series of ‘coffee appreciation’ workshops designed specifically for industry suppliers. The Australian foodservice market is made up of 200+ coffee franchise chains, 900 coffee roasters and 150,000 coffee service points. In 2013 over 3.9 billion cups of coffee were consumer out of home.

During these 1 day courses participants will gain a sound understanding of the processes involved from ‘Bean to Cup’ which will ultimately assist suppliers in their dealings with café, coffee companies and coffee chains. THIS COURSE WILL BE PRESENTED BY: Sean Edwards, Managing Director & Jarad Mea, Head Trainer The Café Industry Coffee Appreciation course will include the following: COFFEE & INDUSTRY APPRECIATION • Insight to the world of coffee • Café/market report • Current trends and future growth

INTRODUCTION TO ESPRESSO COFFEE • Knowing & understanding your equipment • Grinding, dosing and tamping • Extraction • Espresso menu • Milk texturing • Latte art demonstration

Individual and Group Bookings. Contact us to tailor a course especially to your team.

To find out more contact the Café Culture Team on (02) 6583 7163 or info@cafeculture.com Previous participants - Tata beverages, Merisant, Sugar Australia, Keep Cup, Clorox Commercial

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11/9/14 4:08:03 PM

CAFÉ PEOPLE 61.

DEAN AND EMMA SLADE

W H E R E A R E T H E Y

NOW

I REMEMBER MEETING DEAN SLADE FROM EXPOBAR AUSTRALIA BACK IN 2006. IT WAS MY FIRST TRADESHOW IN THE CAFÉ INDUSTRY, AND I WAS EAGER TO MEET AS MANY PEOPLE AS I COULD. I CHATTED EXTENSIVELY WITH DEAN ABOUT THEIR BUSINESS AND SOON REALISED THAT HE HAD A GREAT VISION FOR THE FUTURE. I WAS IMPRESSED BY HIS PASSION AND ENTHUSIASM FOR THE INDUSTRY.

rior to working in the coffee

which they successfully operated

Port Melbourne. Dean spent many hours

industry, Dean was a motor

together until 2013, when they found an

constructing the showroom, which was

mechanic for the prestige

opportunity to relax, unwind and spend

built to resemble a café environment that

car group Kellow Faulkner

time with their son, Mitchell. Their time

offers customers the opportunity to “road

(Trevitt Classic) and also an

off also gave them the chance to really

test” all of the products.

Area Manager for Midas. This experience

focus on their future plans in an industry

placed him in good stead to move into

that they both loved.

the family business in 2002, when he

Competition and Conference for 2014,

started working part-time and then

Slade launched their new business

an event that Dean and Emma have been

eventually as full-time as sales manager.

ventures, IBERITAL AUSTRALIA and

passionately involved in for many years.

Dean’s passion and knowledge made him

COMPAK GRINDERS AUSTRALIA. They

a well-known personality in the Australian

are very excited to have two well-known

and advanced products that Dean and

coffee industry. He was very active in

brands behind them and are overwhelmed

Emma are looking forward to introducing

promoting and supporting the industry

by the industry’s support so far!

into the Australian coffee industry.

through sponsorships of competitions and events. In 2010, Dean and his wife, Emma, purchased a share of the family business,

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And so in June 2014, Dean and Emma

Compak Coffee Grinders are the major sponsors of Golden Bean Coffee Roasting

Many months were spent finding the perfect location for their new venture,

Compak and Iberital have many new

FOR FURTHER INFORMATION OR TO CATCH UP WITH EMMA AND DEAN

which is now located 5 km from

CONTACT: (03) 9681 7537 or visit them

Melbourne CBD in the beautiful suburb of

at 20 Rocklea Drive, Port Melbourne.

12/9/14 9:58:43 PM

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11/9/14 4:09:03 PM

BY REG BARBER

U T I O L O N

RB O F

T H E

R A M P E

WHEN I STARTED REG BARBER ENTERPRISES, THERE WEREN’T MANY TAMPERS ON THE MARKET. THERE WERE ONLY PLASTIC TAMPERS AND TURNED ALUMINIUM SOLID TAMPERS. THEY WERE ALL UNDER SIZED AND DIDN’T FIT THE PORTAFILTERS PROPERLY. HOWEVER, THIS MADE SENSE, AS THE TAMPER WASN’T AN INTEGRAL PART OF THE COFFEE MAKING PROCESS BACK THEN, UNLIKE TODAY. IT WAS MERELY AN EXTRA STEP, AND THE TAMPER DIDN’T TAKE ON MUCH RESPONSIBILITY.

y hope when I started in 1995 was to change this. I started simple, making flat bases out of aluminum with wood handles which, to be honest, didn’t really fit the portafilters either. I knew I wanted something better, and I realised there was a need for bases made with a more substantial material, so I introduced stainless steel and specifically sized them; most were 58 mm. To pair with these bases, I made several handle types to fit different sized hands and to meet the baristas’ various tastes. The Short tamper was my first handle, made out of either Maple or Bubinga wood. I then made the Tall, Tall Ball, Short Ball and later the Radical Pro out of not only numerous types of wood, but out of aluminium that could be powder coated and anodised in different colours. My Midori tamper, a size between the short and tall tamper, is actually named after a barista from Japan. We spent time sizing the tamper out perfectly for her hand, and then I kept it as an option for everyone. The tamper handles evolved rapidly after I started experimenting with the stainless steel base. Not only did baristas request different shapes and colours for the handles, but custom engravings took on popularity as well. I started to feel quite connected to the coffee culture and the baristas themselves. The tamper bases took a prominent shift early on in my coffee tamper career when David Schomer began to make tampers out of aluminium specifically for a better extraction. He produced the first base with a US curve (a slight curve on the bottom of the base) and from there, I saw the idea of the coffee

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tamper begin to change. Not only were baristas customising their tamper with their preferred handle and base, but now the bases were designed to improve the espresso. The tamper gained even more popularity when the first World Barista Championship was held in Monte Carlo in 2000. The barista competitors used their customised handles and specifically chosen bases to wow everyone with their coffee creations. Here, I saw the tamper take on more responsibility and become a key step in the extraction process. Tampers weren’t just a weight for the coffee grounds anymore, but personal gear for the barista that truly had an effect on the taste and look of the espresso. This new wave of understanding took over. This tamping knowledge continued to spread worldwide, and so in 2003 I received my own CNC lathe to keep up with this explosion. The lathe opened up the opportunity to make my own bases and specifically size them to fit perfectly in an espresso machine’s portafilter, or within a tenth of a millimetre, according to the Reg Guarantee! The lathe also allowed me to make my own aluminium handles. Thus, the true experimenting began. I started with the flat, US curve, and the Euro curve base, as seen already in the coffee community. However in 2004, I invented the C-Flat base, a blend of the Euro curve and the flat. The ripple line came shortly after, including the invention of the C-Ripple, US Ripple, Euro Ripple and the Flat Ripple base. The idea behind this was to make a larger diameter portafilter by artificially creating more surface area. This would allow the coffee grounds to be ground finer while maintaining an excellent extraction and therefore making the coffee sweeter. The base experimenting

was definitely a focus, but on the side, I also tried using glass, caste resin, exotic woods, and laminations as handle material. The next evolution was the clicker tamper, which gave you a noticeable click when the pressure on the coffee grounds reached 30 pounds. Even though this is a good training tool for new baristas, it forces the grind to be the only variable in the extraction. After the barista becomes familiar with the process, he or she then could begin to influence a variety of different variables to produce his or her own extraction. Using a regular tamper, the pressure on the grounds, the base shape, and the coffee grind all took on a role that baristas were able to control. This connection and control the baristas developed with the coffee was the best thing the evolving tamper did for the coffee community. I have watched the coffee tamper evolve over the years and with a constantly changing coffee industry still today, it seems like the tamper’s potential is endless. If there’s something a barista needs or wants in a tamper, I will do my best to provide the perfect tamper for them. The excitement and the experimenting never stops. The tamper has come a long way, and it’s amazing to see the role it takes on today. I don’t know what the next evolution might be, but I do know that the feeling I get seeing a barista excited and happy to make an exquisite coffee with my tamper is one like no other. Today, the tamper is a crucial tool, a personal mark, and a piece of the barista’s character and coffee making style. I would have never imagined that the coffee tamper would take on such an influential role, and all I can say is that I feel incredibly fortunate to be a part of it.

11/9/14 4:11:38 PM

64. BY SEAN EDWARDS

N O M O R E B L U R R E D

L I N E S

IT HAS ALWAYS BEEN A DEBATE AMONG CAFÉ OWNERS AS TO AT WHAT POINT A RESTAURANT BECOMES A CAFÉ. WE LIKED TO USE THE SCENARIO THAT ONCE THE WHITE TABLECLOTH COMES OUT, THE BUSINESS BECOMES A RESTAURANT.

e now know that this is no longer the case, as the two have merged into what I would now call the super café. This new look business offers exceptional coffee service and in turn, has to offer unique food offerings and great customer relations. If I go into one of these new emerging café businesses and ask for a single estate espresso, I want it backed up with a great meal like pork and duck rillettes or a goat ragu with a cob of warm sourdough. No more bacon and egg rolls for breakfast, when I can now get an eggs benedict filled baguette with maple bacon and lime hollandaise. For café owners, it has come down to customer expectations and the fight to stay in that top one percent of the hit list of Australia’s best cafés. With an industry of over thirty thousand cafés nationally, the competition is tough. What we are seeing of late is restaurant chefs moving into café service. Firstly, they can make more money, with 20% profit margins versus 8% in a restaurant. And secondly, they work better hours (all day work), and city CBD cafés have weekends off. The third reason is that they can be more experimental and inventive, as the rules are much more relaxed in café world. We are now seeing chefs combining many nations on the plate, as well as better quality cuts of meat, fish and poultry. The Australian coffee consumption is now at 13 billion dollars a year, with over 3 billion cups

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of coffee sold in the café and other foodservice sectors. Our research shows most people are wanting more from their local café, and food is becoming the next hero after good coffee service. Café owners like Nolan Hirte of Proud Mary Café in Melbourne’s Collingwood know the importance of keeping up the image of using quality food as the completion factor in the full café service. Nolan and his team enjoy the fact that every available seat is full from opening to closing, because of the quality of covering all facets of the café business, from award winning coffee to accolades as one of Australia’s best café food locations. Nolan employs passionate chefs who fully understand flavours and food trends, just as he would employ a professional barista or coffee roaster. Cafés have traditionally only employed cooks, or the owners have dabbled themselves. The Australian café scene has changed exponentially over the last 10 years and is leading the world in many areas, like coffee and other beverage service. Australian chefs also have been known to be innovators in food techniques and have graced the world with their amazing takes on food service. Combine the two greats together – great chefs and amazing beverage service, and you will have a pretty remarkable outcome for the lucky café punter. The other big factor as to why the café has become popular, as our latest Café Pulse survey shows, is that café service is used monthly by 81%

of the population and is the most popular part of the hospitality sector. Another survey result also shows us that food is 50% of all café purchases, which has grown considerably over the last five years. Beverage and coffee was always the hero, but pressure to provide more in a café is now more evident. We have seen the dramatic closures of some of the better restaurants in Australia, like Level Forty One, Becasse, Blancharu and recently, Celebrity Chef Manu Feildels closing his creation, Le Grand Cirque. These establishments were sadly part of the slide of fine dining towards casual dining. People have chosen to be very careful with that hard-earned dollar and are pushing their discretionary spending more towards fun style experiences like the upmarket pub bistros and the café. Many of these well known chefs who had the unpleasant experience of restaurant failure are taking up the café concept and are making a great go of it. Most business mentors will tell you that you need to fail at least once before you get it right, and it’s time now for the super café to start emerging. We see a big future in café growth in the next 10 years, and the stronger areas are the food, tea and iced drink sectors. The industry is growing at a rapid rate, and the emphasis is still big around quality and speed of service. Coffee will remain the main drawcard for daily visits but as lifestyles get busier, so will the demand for other café services.

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68. BY ANETTE DUTTON

I moved to Kuala Lumpur (KL) nearly five years ago and at the time, apart from a couple of Illy cafes, if you wanted a coffee and didn’t want the local Kopi, you had a choice of Starbucks or Gloria Jean’s!

THE

K L

C AFÉ

ut over the past two years and in particular the last year, coffee has taken off in the Malaysian capital and also in places like Petaling Jaya and Georgetown in Penang. Coffee shops seem to be springing up all over the place. More often than not, the reason for the high demand and interest in coffee is closely related to Malaysian students going to Australia to attend university. Some of these students find work in coffee shops on a part-time basis while they are studying,

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C R AW L

while others just enjoy sitting around in cafés chatting and drinking coffee and taking in the ambience. I’m definitely not complaining, as the scene here is as if some of Australia’s best coffee shops have been picked up and dropped smack in the middle of KL, which suits me fine! When these cafés started appearing a few years ago, the coffee quality was generally not of a high standard but with the help of some amazing baristas, including Jason Loo of Red Bean Bag in

Publika, the standard is improving on a daily basis. Initially we were lucky to receive a blob of foam on the top of our latte, but now each and every coffee is being delivered with amazing latte art, which the Asian baristas really excel at. There is now even a website called Café Hop KL, which promotes the independent coffee shops both in the city and out in the suburbs, including the details of the cafés around the area you are in. I checked it out the other day, and while I noticed a few of the newer ones in the area weren’t on the

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69.

THERE IS NOW EVEN A WEBSITE CALLED CAFE HOP KL, WHICH PROMOTES THE INDEPENDENT COFFEE SHOPS BOTH IN THE CITY AND OUT IN THE SUBURBS INCLUDING THE DETAILS OF THE CAFES AROUND THE AREA YOU ARE IN.

site yet, there were still 129 cafés listed! This is pretty amazing compared to what we had just a few years ago. THE KL CAFÉ CRAWL Some of my favourites and others I have heard good things about. PODGY AND THE BANKER The first café I popped into was Podgy and the Banker, Sri Hartamas. It is a decent size café with seating for around 30 people. The atmosphere is great, with large white washed tables, lots of glass and complemented with splashes of yellow. Run by three guys, Adam, Neil and Daniel, the staff are always friendly and really keen to make everyone feel welcome. The coffee is excellent, and I must say that the cakes look and taste amazing! FEEKA Next stop was Feeka, Jalan Mesui, Bukit Bintang in KL city. We first visited this café after dinner one evening and were lucky to get a table, it was so busy. My friend recommended the affogato, and I was not disappointed. Not only was it a great shot of espresso, but also some pretty amazing vanilla ice cream topped with crumbled crunchy. Yum! I went back to Feeka a few days later, to meet the baristas when it wasn’t so busy and was welcomed by Joseph, who made

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me a very tasty coffee as we chatted. He told me the café had been opened for eight months and that it was doing very well. The decor is hip, with buffed concrete walls, funky light bulbs and loads of seating both inside and out. Well presented latte art goes out on every coffee. RED BEAN BAG My next stop was to one of my absolute favourite cafés in KL, Red Bean Bag in Publika. The head barista, Jason Loo, is the 2013/14 Malaysian Barista Champion and not only does he pull a great shot, he is really passionate about coffee and he’s more than willing to help out others in the industry, particularly those just starting out. Not only does Red Bean Bag constantly produce great coffee, they also do great food. On a weekend for brunch there is a constant queue patiently waiting for a table. They offer excellent service, fantastic food and amazing coffee – a winning combination. The café seats about 50 people inside and another 20 on the verandah. On a weekend they would turn the tables at least three times just for breakfast, which is pretty impressive. The menu is quirky, the decor interesting, and they always make you feel welcome. THE LIST GOES ON … Some of the other great coffee shops in and

around KL include: LUCY IN THE SKY: Jalan Tun H.S. Lee, China Town KL. Great coffee, great location, fabulous food. ANTIPODEAN: Bangsar, Mid Valley, Ampang and Penang. These cafés are run by a couple of New Zealanders, consistently good coffee, great food (including real bacon, that we miss out on in most of the cafés in Malaysia due to Halal requirements). They also roast their own coffee, which is used in their cafés, as well as sold retail through some of the supermarkets. RAW: Jalan Ampang, opposite KLCC. Also roast their own coffee, which is first rate, and they serve delicious food specialising in raw ingredients. Their humos is amazing. PLAN B ROASTERS: These guys have coffee shops in BIG supermarket, Plan B restaurants and Bens, to name a few. Plan B also roast their own coffee and are pretty impressive all round. Artisan Roast, located in both Bangsar Village II and TTDI and Thursdys in TTDI both have a great following and also come highly recommended. With a new coffee shop opening every other week in KL, it looks like I might have to stay a while longer just to get around to sampling them all.

11/9/14 4:14:14 PM

70. BY JUSTEEN SINGLE

N A T T I I O N

BEIJING

AFTER READING JUST A COUPLE OF SENTENCES INTO MY RESEARCH ON CHINA, I REALISED I WAS ABOUT TO BE THROWN INTO THE DEEP END BY VISITING BEIJING WITH ONLY ONE SHORT WEEK TO TAKE IT ALL IN. LUCKILY, WE WOULD HAVE A COUPLE OF BEIJING LOCALS TO TAKE CARE OF US IN NAVIGATING THE CHALLENGES OF MOVING AROUND A CITY OF 23 MILLION INHABITANTS, WITH APPROXIMATELY 1% SPEAKING ENGLISH - NOT TO MENTION THE GASTRONOMIC ADVENTURE THAT WOULD INCLUDE SOME VERY CREATIVE CUISINE.

hina is one of the four oldest world cultures, dating back almost 4,000 years. It is the world’s most populous country, with more than 1.3 billion people. Beijing has been the capital for more than 860 years, with a rich historical and cultural heritage, first becoming a capital during the Jin Dynasty and continuing as one through the Yuan, Ming and Qing dynasties. Under Communist rule since 1949, China has moved away from the Maoist radicalism that led to millions of deaths in the 1950s and 1960s, but the party has kept a tight grip on state and society. Economic reform has now replaced state socialism with a more capitalist system and generated rapid growth, turning China into one of the world’s largest economies. So, what was our mission? With such rapid economic growth and a society now open to western influences, we wanted to take a peek at

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just what is happening in the Beijing café market and China in general. Café Show China was in full swing during our visit, consisting of mostly Chinese agents for commercial, domestic and pod machines, grinders, plenty of syrups, ice cream/yoghurt, green bean, syphon brewing equipment, tea, and a few roasting machines. We found a couple of local roasters, but most machine agents carried Italian coffee with some first time roasters venturing in from Vietnam, Taiwan and Spain. It should be noted that instant coffee with milk powder was also popular. Korean exhibitors were plentiful. The Korean café culture is very advanced and there is a growing love affair by the Chinese youth market with Korean pop culture. Many of the show’s visitors were consumers with an appetite for education around coffee. Any stand exhibiting latte art enjoyed crowds of amazed onlookers, as did the cupping and barista

competition, with spectators jostling for position, iPhones poised, and it crossed my mind that Aromafest would do well here. We visited local roaster Uncle Bean’s stand each morning of the show for a lovely Mexican pour over or espresso, which was great. These guys are one of a few rising stars who know what they’re doing as far as specialty coffee goes. Finally getting away from the tradeshow and into the streets of Beijing, I was once again overwhelmed by the sheer size of this city that spreads across the flat, low land which is part of the North China Plain. The main streets dissecting the city are lined with massive modern buildings, although you only need venture back just a couple of streets to be returned to that typical Asian experience. Crossing the road is best done by sidling up to a local (not in a creepy way, but just for safety) and stepping off the curb with them. China is currently in the franchise phase of

11/9/14 4:14:50 PM

THE MAIN STREETS DISSECTING THE CITY ARE LINED WITH MASSIVE MODERN BUILDINGS, ALTHOUGH YOU ONLY NEED VENTURE BACK JUST A COUPLE OF STREETS TO BE RETURNED TO THAT TYPICAL ASIAN EXPERIENCE.

coffee development. Expansion has doubled over the past five years, and you can easily find Starbucks, Costa Coffee, Wagas and Pacific Coffee, to name just a few of the larger ones. There are now +1000 Starbucks Coffee shops in mainland China, making this the largest number of Starbucks in one country outside of the USA. The real surprise is the brew bar concept that Starbucks are trialling in several of their city stores. The ground floor still consists of the usual Starbucks offerings, while upstairs involves all the latest brewing equipment. The staff are coined “Master Class Brewers”, an internal accreditation, and are awarded with a black apron denoting them as “Workshop” brew bar customer engagement sales persons. Flat White Coffee, co-owned by Michael Hongfu and his New Zealand counterpart Roger Young, have nine stores in Beijing and are planning on franchising in 2015. Michael has a 26 year relationship with the New Zealand coffee scene. He has lived there and now brings baristas over to work alongside his Chinese staff, to share their knowledge and expertise. Flat White have two cafés strategically located in diplomatic compounds that are home to thousands of expats from around the globe. Their roastery, Rickshaw Roasters, is set inside their flagship store in the thriving Beijing art district called 798, a vast area of disused factories built by the East Germans. 798 Art District is Beijing’s leading concentration of contemporary art galleries.

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Also during our visit to 798 we stumbled across Café Las, full of the latest equipment including a shiny Synesso, a couple of Mazzer grinders, lots of brewing equipment and a Probat roaster – a beautiful store owned by a Korean investor. There are a handful of well known names in the specialty coffee industry in China. We had the pleasure of spending time with Mr Gee, owner of Gee Café and President of the Beijing Coffee Association. Gee Coffee includes a roastery, training school and café and is located in the Maolong Creative Culture Industry Park in the Chaoyang District. Mr Gee first started in coffee while working for the government importing grain and green bean, then through a twist of fate he started his own business in coffee training, connecting with Bruce Miletto from Portland, Oregon in 2012, that culminated in setting up his own café, importing and roasting business. Upon asking Mr Gee about the future of coffee in China, his comment was, “European and western brands are popular right now for their name, not the flavour. Once the Chinese palate tries the locally roasted coffee, they will keep coming back; consumer education is key.” Like a lot of big cities, you have to know where to go to get good coffee and once you find it, you make it your local for the duration of your stay. I stumbled across a great little oasis, called just that, Oasis Café. It’s perfectly located just down the road from the gates of the Forbidden City to catch weary tourists at the end of their walk through this ancient site. Owner Duan Zheng held off opening

his café until two years ago. His wife’s love for coffee was the catalyst. Both Duan and his wife worked secure corporate jobs and they needed to wait until the market was right, to be sure of their investment before making the jump. Duan tells me that “the economics of coffee in China are slightly skewed in comparison to Australia. Rent on premises is high, milk (all UHT) is expensive, the cost of a flat white averages around 28 RMB which is 5 AUD. Pretty expensive for the average local”. The location of Duan’s café will no doubt ensure his success. The café menu also caters for the tourist market, including salads, sandwiches, pizza, milk shakes, fresh juice, and even beer. The coffee is locally roasted by Soloist Coffee Co. and Duan uses an Australian made tamper from Mark Ruta of Pullman Tampers – go Mark! As our journey came to an end, we were drawn to the conclusion that café culture for the masses in China is, in general, still in its infancy. The mentality is towards Italian coffee brands and franchises, just as Australia experienced 10 - 15 years ago. China’s youth, as in any culture, are the energy, the early adopters of technology and by nature they are active and creative. In China this is a generation that now has an abundance of resources and information from the west like never before, and they will be the ones that move the industry forward. Education is key and with people like Mr Gee, Flat White, Korean and other western influences, it will happen. It’s already happening, and it’s the passion of these guys that will continue this education and will ultimately bring rewards.

11/9/14 4:14:56 PM

K MA

E Y

R OU

SS SINE

VALUABLE

BEING GO OD

THE

ING

72. BY JIM DAVIDSON

ere are a few ways that will make your business stand out for all the right reasons and set you on the path to growth and profitability. You Must Have A Plan A good plan helps you choose where you want to go and how you want to get there. It doesn’t matter if your plan is written on a napkin, the back of an envelope or a piece paper. It doesn’t matter if it is typed or hand written, and it doesn’t matter if it is short or long. What does matter is that you have it written down. The good news is that unless you really want to, or need to, a one-page plan with a brief vision, goal and some objectives will set

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OPERATIONAL

Excellence

HAVE YOU EVER PONDERED THE MEANING OF OPERATIONS? POSSIBLY NOT. WHAT ABOUT EXCELLENCE? OVER MANY YEARS OF PONDERING AND IMPLEMENTING FOOD OPERATIONS STRATEGIES, THERE ARE A FEW KEY POINTS THAT I THOUGHT IT WOULD BE WORTH SHARING. JUST FOR THE RECORD, OPERATIONS CAN BE DESCRIBED AS THE DAILY ACTIVITIES THAT GENERATE YOUR SALES, PROFIT AND BUSINESS VALUE. AND EXCELLENCE? WELL, EXCELLENCE IS EXCELLENCE, IT’S BEING VERY GOOD AT WHAT YOU DO. SO OPERATIONAL EXCELLENCE IS SIMPLY BEING VERY GOOD AT THE THINGS THAT MAKE YOUR BUSINESS PROFITABLE AND VALUABLE.

you on your path. Like the old cliché says ... if you fail to plan, you plan to fail. Failure To Implement (FTI) If you spend time looking at the way successful people operate, one of things they all have in common is that they take action. None of them suffer from FTI. Sometimes you just need to take action. Develop A Culture Of Excellence Culture being the visible behaviour displayed within your business, it is vital that you get this right. Every business has a culture; you just need to choose what culture you want. Have you ever been into a particular business that feels dull, lifeless and unenthusiastic? In contrast, have you ever walked into a business that is vibrant, active and positive? The chances are that the second

business has great leadership and there is an active plan towards developing the culture that suits the business, people and their customers. You will make significant progress when you identify the culture and behaviour that you would like displayed by your team. Fun, Fast and Friendly comes to mind. Take It Back To Basics Sometimes we can lose focus on the fundamentals of our business. Remember the things that made you different when you opened; are they still done today? When was the last time you stopped and really looked at the quality, service and cleanliness of your business? Make sure it is clean and that the simple things are being done well. Taking your business back to basics has a massive impact on your ability

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73. to grow sales. Do this easily and regularly; spend time creating and reviewing operational documents to refer back to. Make sure you have very clear specifications for every product, menu item and procedure in your business. Train your staff to deliver excellence by using these documents as guides and deliver consistency. Procedures should be designed to deliver high quality product in times of volume as well as in slower periods. Treat every order as if it is the only order on the screen. Remember that your customers tend to drinks only one cup of coffee at a time; make sure theirs is the best, always. Engage Loyalty Loyal customers are the foundation of your business. Meet your customers’ needs and they will return the favour through loyalty, word of mouth and increased sales. Provide your customers with certainty: certainty of offer, certainty of trading hours and certainty of experience. To mix this up, provide some variety at the same time. Limited time offers, new taste experiences, and even different music. Make your customers feel important and appreciated. Engage your customers with your business and have them feel connected. Are they part of your tribe? Spend some time understanding why your customers are loyal to your business. Is it the coffee? Is it the food? Is it your barista? Or is it you? Loyalty is always earned over time. This can be done through great experience, creating emotional connections and an environment that creates community. Often loyalty is built through successful handling of complaints and conflict. Get out there and implement a loyalty program that doesn’t include the 10th coffee for free. Know Your Numbers Linking operations to financial performance is often the missing link in business growth. Every action, step and procedure taken will have

an effect on your bottom line. Unless you are measuring metrics that shine a light on these, you are leaving money on the table. Remember, what gets measured gets managed, and that information is key. The more knowledge you have, the smarter your decisions will be. Put systems in place that will track your performance. Measure sales, productivity, yields and product mix. Measure your performance against the same time last year and share the information with your team. Don’t forget to review your P&L and financial results every month. Hire, Train And Retain The Best Team You Can This may sound obvious; however, hire the best team you can find. Hire them right, train them right, and they will stick. Implement systems that will keep them motivated, positive and passionate about your business. Engage them and meet their needs, and they will also return the favour. Address poor performance and expect high standards. Provide leadership that gives direction and focus, however, encourages growth and contribution. Understand that passion and enthusiasm trumps talent every time. Be Replaceable The time comes when you need to step out. Unless you are super human or are a machine, you need to take regular time out of your business. It is a false economy to work yourself into the ground to save money. In the long run, you will burn out and have less fuel to run your business. Being replaceable is part of the operational excellence cycle. Train your team to cover your responsibilities. This could be in the form of an assistant manager or team leader. You need to be able to take time off and the business will still operate. You may get sick, need a holiday or need to leave the business for a period of time. Can your business operate without you for

THIS MAY SOUND OBVIOUS, HOWEVER HIRE THE BEST TEAM YOU CAN FIND. HIRE THEM RIGHT, TRAIN THEM RIGHT AND THEY WILL STICK.

a period of time? Remember that an indicator of business success is the performance of the business in the absence of the owner. Understand The Power Of Systems Develop systems around procedures, policy and financial management to provide your business and customers with consistency. Systemisation also gives the freedom to work on your business, take time out and be replaceable. Innovate Be different and always look for new ways to impress your customers and your team. Gain feedback and have systems and responsibilities to continually improve and update your offer, procedures and the ways of doing business. Simply implement operational excellence principles. About the Author Jim Davidson is a Business Growth Specialist and senior partner at Food Associates, working with food and café operators to identify and implement innovative growth strategies. CONTACT

W. www.foodassociates.com.au T. 0410 525 741 E. jim@foodassociates.com.au

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BY RUBEN BERGSMA AND SARAH GARCIA 77.

AMSTERDAM

U P D AT E

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FOR UTZ CERTIFIED, QUALITY AND SUSTAINABILITY GO HAND IN HAND. SARAH AND RUBEN, PART OF THE UTZ TEAM BASED IN AMSTERDAM, DECIDED TO UNLOCK THEIR BIKES AND SET OUT TO UPDATE US ON SOME OF THE CITY’S HOTSPOTS FOR SPECIALTY COFFEE.IT TURNS OUT AUSSIES AND KIWIS ARE EVERYWHERE TO BE FOUND WHEN IT COMES TO QUALITY COFFEE (AND FOOD!)IN AMSTERDAM.

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Bakers and Roasters Tucked in the heart of Amsterdam’s hip “de Pijp” district, Bakers and Roasters is famous for a few things in the city: to-die-for breakfast, exquisite coffee, and quite a remarkable queue of eager weekend brunchers trying to get a table. Julian and Sergio, a Kiwi and Brazilian based in London fell in love with Amsterdam years ago after visiting friends, drawn by its pocket-sized charm. In 2011, ready for a change from the big city, they decided to pack up their things and move. A few months later they opened up Bakers and Roasters, wanting to bring a taste of New Zealand to the city they had decided to call home. “Our concept is simple: good food and good coffee with happy people serving it” says Julian. With quality at the forefront of everything they do, Bakers and Roasters have received an overwhelmingly positive response from the people of Amsterdam. “We see people appreciating high quality, and rewarding high quality by coming back to the restaurant again and again.” For their coffee they’ve teamed up with New Zealand’s renowned Ozone Coffee Roasters. “These guys go beyond just great coffee; they are very much involved in sustainability and have established strong relations with the farmers they work with, and that is something we value. We see an increase of awareness and interest in knowing where products come from,” notes Julian. “It’s becoming more and more about sustainability in addition to quality. You have to have both.”

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U P D AT E

AMSTERDAM

Amsterdammers have been captivated by the passion and soul that Julian and Sergio bring to the table. Not to be missed on your next visit to the Dutch capital.

Lot 61 Not more than a 10 minute bike ride away was our next location. We found some seats between a roasting machine and cupping table and were greeted by Paul, Sydneysider and co-owner of Lot 61, one of Amsterdam’s first micro-roasters. With years of experience in the New York coffee scene, Paul and Aussie business partner Adam were looking for new locations around the world, and found a niche in the micro-roasting market of Amsterdam. “Specialty coffee is booming all over the world, and Amsterdam is just getting on the wave,” explains Paul. Open since June last year, Lot 61 surprised the “Old West” district of Amsterdam by serving only freshly roasted coffee, roasted on site. They organise open roasting and cupping sessions, where customers are able to experience the whole process of coffee making, from roasting, brewing, to cupping. “We want to offer our customers the whole coffee experience, expose them to different origins, and encourage them to pay attention to the coffee they are drinking.” Paul showed us tasting forms which customers can use to learn more about the coffee. Complete with country profiles of the different coffee origins they serve and space to make tasting notes, they are opening a world usually exclusive to coffee professionals to

the everyday coffee drinker. “What we wanted to do is to introduce the coffee culture that we’ve experienced in Australia and New York to Amsterdam, and the response has been great.” And indeed, Lot 61 has built an impressive reputation around itself. They regularly train baristas, café entrepreneurs, and coffee aficionados looking to raise the quality of the coffee that is being served at their own businesses or homes, and supply tailor made blends to cafés around the city. Paul spoke of a relationship of cooperation rather than competition among the rising number of specialty cafés opening up in Amsterdam: “We all know each other, our doors are always open, and we are here to spread the knowledge.” If you are able to drop by Lot 61, make sure to look around the roasting room and don’t be too shy to ask your barista more about the espresso she/he is about to brew for you.

Cut Throat Barber and Coffee Kiwis Jimmy and Tom are bringing a remarkable concept to Amsterdam: something they are calling “Barber Plus”. Dreaming of starting a mixed concept for years, the 2011 Christchurch earthquake forced their hand when Jimmy´s barbershop was destroyed. They packed up and left for Amsterdam, where they decided on combining a barber shop with a specialty coffee café. We stepped into the packed little shop near the famous Dam Square, and immediately realised

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79.

WHAT WE WANTED TO DO IS TO INTRODUCE THE COFFEE CULTURE THAT WE’VE EXPERIENCED IN AUSTRALIA AND NEW YORK TO AMSTERDAM, AND THE RESPONSE HAS BEEN GREAT.

that the concept has really taken hold. “There is definitely an increased appreciation for craftsmanship,” explains Tom. This craftsmanship is now on display with the meticulous shaving and

says Simon O’Connor, one of the owners of the two Drovers Dog restaurants in Amsterdam. “This is reflected in our food, coffee and service.” Together with their roaster Lot 61, Simon has even

trimming going on all around us, and it is also reflected

developed his own blend, consisting of 80 percent

in their coffee. As Tom says, “If you do it, you have to

pulp natural Brazil and 20 percent Ethiopia Limmu.

do it right”. Their coffee, roasted by local roaster de

The Ethiopia Limmu is a washed coffee, known for its

Wasserette, is expertly handled by their experienced

citrus flavours such as orange and lemon. The blend

baristas.

is nostalgically named 380 after the bus that runs

Tom has also observed an increase in the availability of specialty coffee in Amsterdam and other cities around Europe. There is still room for growth in the

between the Sydney CBD and Bondi Beach, where Simon grew up. After spending seven years in Utrecht in the

market, and with the fantastic coffee served we have

Netherlands, Simon opened his first restaurant in

every reason to assume Cut Throat Barber and Coffee

Amsterdam last year and looks to be here to stay. We

is here to stay.

highly recommend sampling some of the food expertly

Drovers Dog

cooked by Melbournian head chef Chris Mitchell or

When visiting Australian restaurant Drovers Dog, you could be excused for thinking you were in Sydney´s eastern suburbs. And it’s not just the home-made rocky road, authentic beef pies, corn fritters and other Aussie staples on the menu, or the cold Coopers. It’s the incredible attention to detail, right down to the cheesecake sprinkled with wattleseed imported from Australia. “Quality and attention to detail is very important,”

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Amsterdam Locations:

dropping by for a coffee. ABOUT THE AUTHORS: Based in Amsterdam, Ruben Bergsma is the UTZ Certified market development manager for Australia and New Zealand. Sarah Garcia, also based in Amsterdam, is part of the Standards and Certification team. UTZ Certified is a program and label for sustainable farming worldwide. For more information, please visit: www.utzcertified.org

Bakers & Roasters Eerste Jacob van Campenstraat 54, 1072 BH Bakers-Roasters W. www.bakersandroasters.com Lot Sixty One Coffee Roasters Kinkerstraat 112, 1053 ED LotSixtyOneCoffeeRoasters W. www.lotsixtyonecoffee.com Cut Throat Barber & Coffee Warmoesstraat 155, 1012JC CutThroatBarber Drovers Dog Location 1: Eerste Atjehstraat 62, 1094 KP Location 2: Heemstedestraat 25, 1059CX DroversDog W. www.drovers-dog.com

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K N OW N F O R YO U R S T E A K S ? SSUBMIT UB MI T YOUR BEST TO TTHE HE NATIONAL NATIONALL MASTERPIECES MA STERPIE EC ES C O M P E T I T I O N B Y B U T C H E R I N G YYO OUR OWN: A FL FLAT AT IRON I RO RONN STEAK STEA ST EAKK IS PREPARED P REE PA PARE REDD FROM RE F OM AN FR A N OYSTER O ST OY STER ERR BBLADE LADE LA DE AFTER A FTT ER E THE T HE H SINEW S INN EW HAS H AS BEEN B EEE N REMOVED. REE MO MOVE VEE D. PPORTION ORTI OR T ON TI O TTOO RE REQU REQUIRED Q IR QU IRED ED SSTEAK ST EAKK SIZE. EA S Z E . WHEN SI W H EN GRILLING, WH G RRII LLL IN ING, G ORDER G, O RD R ER AN A N OYSTER O ST OY STER E R BBLADE LADE A DE TTHAT HATT HA HA HAS A S A 80 800G 800G–1.2KG 0 –1 0G – .22 KG K W WEIGHT EIGH EI GHTT RA RANGE. A NG N E. UUSE S A SSEMI-BLUNT SE EM M I-I-BL BLUN BL U T KN UN KNIF KNIFE IFF E WHEN W WH EN SLIDING S LI LIDI DII NG BETWEEN B ET ETWE WEEN EN THE T HE SILVER S IL ILVE V R SKIN VE SKK INN AND A ND N THE T HE MUSCLE M US USCL CLEE MEAT. M AT ME A . THIS TH IS I S WILL W IL ILLL STOP S OP THE ST T HE KNIFE K NI NIFE FE FROM F RO ROM M PIERCING P ERR CI PI C NG THE T HEE RED R ED MEAT. M EA EAT. T T.

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80-81.indd 81

11/9/14 4:17:46 PM

Calling ALL Australian Chefs Rare Medium launched its National Masterpieces Competition in August, calling all Australian chefs to send in their beef and lamb Masterpieces to go in the running to win 1 of 2 all-expenses paid trips to the USA. The National Masterpieces competition is designed to create excitement around the creativity, versatility and cost effectiveness of beef and lamb that make them a “must have” on menus. More than just a competition, Masterpieces is an allout arsenal geared towards encouraging chefs to consider the whole beast, for its entire nose to tail benefits. It is truly an essential resource for any chef wanting to increase their profit margins while remaining relevant to food trends and evolving diner demands.

for more details Visit

raremedium.com.au/competition

Flat Iron Steak Sandwich PREPARATION TIME: 15 minutes COOK TIME: 4 minutes INGREDIENTS • Flat iron steaks, approx. 200 g each • Seasoned preferred fillings • Bread of choice METHOD • Cook steaks over a grill for a couple of minutes each side, until medium rare. • Set aside to rest for at least 2-3 minutes. • Toast bread and top with preferred fillings. TO SERVE Serve steak sandwich with hand cut fries and homemade relish. For something different, put a global spin on your steak sandwich and go European, serving it on rye bread, with mustard, Swiss cheese, pickles and rocket.

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11/9/14 4:18:24 PM

Lamb Forequarter Chops with Ratatouille PREPARATION TIME: 25 minutes COOK TIME: 25 minutes SERVES 4 INGREDIENTS • 4 200 g lamb forequarter chops • 80 ml (1/3 cup) olive oil • 2 cloves garlic, crushed • 1 large red onion, cut into wedges • 1 small eggplant, cut into 2 cm pieces • 1 large red capsicum, cut into 2 cm pieces • 2 medium zucchini, cut into 2 cm pieces • 400 g can diced tomatoes • 2 tbsp tomato paste • 2 tbsp roughly chopped oregano • 2 tbsp roughly chopped basil, plus extra small leaves, to serve METHOD To make ratatouille, heat 2 tablespoons oil in a large deep frying pan over high heat. Add garlic and onion, and cook stirring occasionally for 5 minutes or until onion has softened. Add eggplant and cook, for a further 5 minutes, or until eggplant has softened. Stir in capsicum, zucchini, tomatoes, paste and herbs. Bring to the boil, reduce heat to low and simmer gently, stirring occasionally, for 15 minutes or until vegetables are cooked. Preheat a lightly greased barbecue or char grill pan to high. Toss lamb with remaining oil. Cook for 2½ minutes each side or until cooked to your liking. Season to taste. Rest, covered loosely with foil, for 5 minutes before serving. To serve, divide ratatouille among plates, scatter with extra basil leaves and top with lamb chops.

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11/9/14 4:18:40 PM

84. BY DAVID BASSETT

THE DETERMINATION OF THREE MEN, MOTIVATED FOR DIFFERENT REASONS TO BUILD AN EXTRAORDINARY ESPRESSO MACHINE

YAHAVA

MotoKafe Project

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85.

teve Andrews had done it once

a good place to start. Not only would this chap

project. There were also some hot nights when

before. Back in July 2009 he

know whether it was feasible, but also what

the atmosphere between the build team was

donned a motorcycle helmet and

it might take, how much it might cost and

icy. But using all of their skills and experience,

set off around Australia to raise

who might be interested in undertaking such a

calling on favours of other craftsmen, the

awareness of the devastation

project.

dream came to life piece by piece. This was a

caused by depression and suicide. Motivated by

The discussion with Brian Ross became

monster project and it had to be completed,

the tragic loss of a close friend and the ensuing

a meeting of minds. Brian was instantly

the rig tested in road trials and then certified by

reluctance of many to talk about both suicide

enamoured with the idea of an espresso sidecar.

various authorities before being shipped across

and depression, Steve decided to find a novel

Two of his great loves (coffee and sidecars)

to Sydney for the start of the Black Dog Ride,

way to make a statement and get others to

could combine; furthermore, he was an ardent

July 26.

reach out to friends and family members who

supporter of Black Dog Ride and had ridden a

might be silent victims of the illness. 15,000

number of Black Dog Ride one dayers. In a rush

the Yahava MotoKafe with instructions and ran

kilometres later, he had raised over $34,000 for

of blood, he told Alex he would do it ... and the

him through a brief training session. If Alex felt

the cause and a maelstrom of media attention.

rest, as they say, is history.

somewhat overwhelmed by the ride ahead,

THE BLACK DOG RIDE HAD BEGUN Four years later almost to the day, Steve invited long time friend Alex Kok to lunch so he could run past him an idea he felt Alex may be able to help him with. Alex is founder of Yahava KoffeeWorks in Western Australia and like Steve, a mad keen biker. Alex (known by many as The Koffee Baron) and Yahava KoffeeWorks had supported Black Dog Ride before, making coffees and supplying riders on a number of Black Dog one day rides. Steve announced he was ready to repeat the 2009 epic Round Australia Black Dog Ride, but this time with fifty other riders. This would be a big ride, and it would get even more attention for his growing movement. His request for Alex was would Yahava provide coffee for the riders on this 15,000kilometre ride? While Alex was keen to help, the logistics of carting an espresso machine, with cups, coffee and milk on such a massive trip immediately

Brian has built a number of sidecars, and

then Brian had some very comforting words.

each is a custom work of art. This would be

He announced he would be participating on

no different, but this build was riddled with

the Black Dog Ride on his own bike and sidecar,

challenges – many of which would only come

so would be there as MotoKafe mechanic and

to light as the project progressed. He had to

back up barista. Amongst his many talents,

design and build a waterproof, dustproof shell

Brian holds a barista certificate from the Yahava

that could house and automatically lift into

Koffee Academy.

working position, a 55-kilo, fully operable,

concerned. Alex toiled the length of the project

and water filtration unit, a gas cylinder to heat

finding suppliers, sponsors, funders and he

the machine where there would be no power,

called on loyal suppliers, including the Yahava

battery power, a power inverter, bench areas to

KoffeeWorks partners. Everyone has embraced

work from, a sink and a wastewater tank.

the Yahava MotoKafe dream not only because

It also had to be robust enough to travel 15,000 kilometres in a gruelling four weeks from the near zero temperatures of the southern winter right up to the humid tropics of the far north. It needed to be capable of safely navigating the circumference of Australia and not just keep pace with the motorcycle peloton, but also be able to ride quickly ahead to set up shop for the oncoming riders. But first, it would need a bike big and powerful enough to drive the sidecar. Alex

vehicle, a barista and some way of setting up

immediately went on a bike hunt, scouring

the espresso machine ahead of the riders so a

papers, trawling the internet and talking to

hot coffee was waiting for them at each stop

anyone he thought might help. When he

every day for four weeks.

walked into Thunderbike Motorcycles in Perth,

A few coffees later, came the "ah-ha “What about an espresso sidecar that would turn heads and stay up with the pack?” Alex left the luncheon excited with the prospect, but who would build it and how much would it cost, and what kind of resources would it take? After a conversation with one of his KoffeeWorks partners, Alex discovered that

This has been a labour of love by all

espresso machine. It would need a water tank

seemed unrealistic. It would require a support

moment".

On the 4th of July, Brian delivered to Alex

he introduced himself to the owner, Mario Poggioli, and explained his plight. Mario was certain an Italian built Moto Guzzi would be perfect and even better, he had one that he could make available for the project "at a great price". When Brian saw the Bellagio, he agreed this would be a great power plant for the sidecar; it had size, weight and the power necessary and an ideal frame for the sidecar marriage.

of the cause, but all have been captured by the audaciousness of such a machine. “We knew together we could make this happen, and we all really believed it. We are all coffee people, and we love the adventure of it all,” said Alex. “I think this just shows what talent and creativity we have in this country. As Nelson Mandela once said, ‘It only seems impossible until it is done’.” With the ride now safely finished and having achieved its ambitious goals, thoughts now turn to using MotoKafe for ongoing charity and fundraising work in Western Australia. For those interested in following the ride and the exploits of the Yahava MotoKafe, simply join The Yahava KoffeeWorks Facebook page or follow the expedition on the Yahava KoffeeWorks website. www.yahava.com FOR FURTHER INFORMATION CONTACT: Dave Bassett Yahava KoffeeWorks dave@yahava.com.au phone 0438 467 505

there existed a Yahava customer of the Swan

“Let’s call it the Yahava MotoKafe!”

BLACK DOG RIDE

Valley Yahava KoffeeWorks who had built a

There were nights in the cold Armadale

If you would like to know more about Black

number of sidecars for bikes. He was a frequent

workshop when Brian could gladly have thrown

Dog Ride, please visit the web site:

visitor and a big coffee drinker; this would be

down the tools and walked away from the

www.blackdogride.com.au

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86.

BIKE The 2007 935cc, Italian built

water with additional space for beans,

Moto Guzzi Bellagio was purchased from

cups and milk. The all aluminium sidecar

Thunderbikes in Perth.

is suspended on a fully adjustable swing

It has a big bore 74bhp air-cooled V-twin

the equipment. With bike, the entire unit

shaft, making the Yahava MotoKafe’s ride

weighs in at 374 kilos.

smooth and punchy. Equipped with beefy

Strapped to the side is a generous

Brembo brakes and Marzocchi suspension,

umbrella that mounts over the machine,

it can adequately handle the additional

protecting espresso machine and barista

weigh of the sidecar and makes for very

from the harsh Australian elements.

stable road performances. The bike itself weighs 224 kg and with the 19-litre fuel tank, has close to a 300-kilometre riding range. A special sub-frame has been built to attach the sidecar with unique front and rear “rose joints”. These pivoting joints allow the bike to lean into corners (a feature not found on most sidecars and a reason many bike riders shun sidecars). These rose joints also allow the bike’s front suspension to perform normally and does away with the need for a bulky and unsightly leading linkage unit. The left side running exhaust system has been modified to exit on the right hand side of the bike, clearing the sidecar sub frame YAHAVA

MotoKafe Project

STATS Driver/operator: Alex Kok (The Koffee Baron) Designer: Brian Ross Construction: Brian Ross Terry Mullan Mick Young Primary funding: Yahava KoffeeWorks Scott & Kyla Patterson, Pato Group Motorbike: Thunderbikes Materials: Intracut Cups: Bio Pak Coffee: Cofi-com ai roasters Pod Pak Cookies: Coffee Table Biscuits Equipment: Bombora Painting: Chum-Air Graphics: BrandNew Globe Signs Inspiration: The Yahava team, family & friends Beneficiary: The Black Dog Ride 2014

THE BUILD Project leader and designer Brian Ross with assistance from Terry Mullan and Mick Young spent over 450 manhours constructing the Yahava MotoKafe. The build was started in November 2013 and has taken 7 months to complete. It is possibly the first “swing frame” espresso sidecar in the world built specifically for the gruelling 15,000 kilometre, 32 day round Australia Black Dog Ride. It is the first of its type in Australia to gain full approval from the Department of Energy and the Department of Health to operate statewide.

THE SPONSORS The Yahava MotoKafe is a labour of love. It was built to support Steve Andrews

and externally mounted equipment.

in his quest to raise awareness of the

THE ESPRESSO A British built, dual fuel

devastating effects of depression and

(electric and LPG) 55 kg, 2-group machine

suicide in our communities. Steve, this is for

was chosen because of its compact, sturdy

you and your Black Dog Riders.

construction and its gas power option that

The Yahava MotoKafe has come about

enables the MotoKafe to be able to operate

through the vision and energy of Alex

in remote locations without electricity. This

Kok, adventurer and founder of Yahava

unit needs to fire up quickly and be ready

KoffeeWorks, because he knew he could

to serve coffee at each road stop, but it also

make this happen as probably no one else

needs to be robust enough to withstand a

could.

month of continuous road cavitation and

Brian Ross is the design wizard and

jolting. Above all, it delivers a mean cup of

builder of the Yahava MotoKafe. Who

coffee.

would have believed that such a machine

THE SIDE CAR The espresso machine is

was possible? Brian’s skill, creativity and

lifted out of the sidecar well to its operating

efforts have bordered on superhuman.

position on a 2000 newton gas strut,

All the people and businesses involved

powered scissor lift. Hinged aluminium

have donated time, goods and money,

wings provide lift handles that become

because they all believe in the spirit of

working surfaces either side of the espresso

adventure and have a genuine desire to

machine when it is ready to serve coffee.

help those in need.

On the right hand side wing is a sink

At the end of the Black Dog Ride, the

for cleaning and rinsing equipment that

Yahava MotoKafe starts on another journey;

empties into an externally mounted 10 litre

it will be serviced and begin raising funds

copper waste tank.

for charities throughout Western Australia.

The nose cone houses water tanks, a gas bottle and other equipment such as a power invertor for the espresso. The Yahava MotoKafe in total holds 50 litres of filtered

86-87.indd 86

arm cushioning the ride and protecting

motor that is connected to a direct drive

CONTACT: Dave Bassett, Yahava KoffeeWorks dave@yahava.com.au Phone: 0438 467 505.

11/9/14 4:20:14 PM

Quality products designed and made in Australia. Enabling you to do what you do best.

Australian Made -

Built to Last

- Australian Owned

For your nearest stockist phone Roband Australia on (02) 9971 1788 86-87.indd 87

11/9/14 4:20:18 PM

88. BY KATHERINE KEMP

T H E I M P O R TA N C E O F

THE BRIEF

IN CREATING A SUCCESSFUL PROJECT

IT ALLOWS BOTH CLIENT AND DESIGNER TO KNOW AND UNDERSTAND THE EXPECTATIONS OF THE PROJECT, FROM SIMPLE OPERATIONAL REQUIREMENTS TO THE ASPIRATIONS AND VISION OF THE CLIENT. TO PUT IT SIMPLY, IT ALLOWS EVERYONE TO GET ON THE SAME BUS AND HEAD DOWN THE PROJECT ROAD TOGETHER. ecently at a conference in Singapore, I was asked, “What is the one thing that is most critical to a successful project?” The answer was simple – the brief. In creating a brief, you are forming a document that defines and outlines the scope and aspirations of the project. The document should form a two-way conversation between the client and the designer to define all “knowns” at the commencement of the project. It allows both client and designer to know and understand the expectations of the project, from simple operational requirements to the aspirations and vision of the client. To put it simply, it allows everyone to get on the same bus and head down the project road together. It is the best case for everyone arriving at the right destination happy and satisfied with the outcome. There are many parts that fit together to form a detailed brief:

When the client and designer both have an understanding of this, the objective can be fully realised.

TARGET MARKET There needs to be an understanding of the audience that is going to use, engage, and occupy this space. Identifying the key customer market allows spatial qualities to be targeted towards this customer demographic. There is a growing market in customer data collection to measure and define customer needs and expectations in an ever changing hospitality market. If this project is to be part of the current F&B wave, then knowing your customer is critical.

KEY COMPETITORS A review of the current market sector and who is delivering a successful product is really important to understand in order to quantify what your point of difference will be. Research any international precedents and benchmark your idea against the current offers to fully understand if this idea is going to fly.

CLIENT OBJECTIVES

REQUIREMENTS

The client needs to determine and outline their objectives to the designer, and they need to understand and communicate what it is they are hoping to achieve. From a fresh fast-food salad lunch concept, to a coffee roastery or a Mexican food truck – what is the vision for this project?

Projects have been crippled by permit requirements, authority approvals, as well as the time and negotiation taken to obtain these. Site establishment or feasibility surveys undertaken directly after the briefing process can save an enormous amount of energy and dollars to

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establish what approvals are required and the possible limitations of the site in order to obtain these approvals. Identifying if this is required at the time of briefing can be critical to the success of a project.

SITE/EXISTING CONDITIONS Working hand-in-hand with the Project Requirements, establishing the opportunities and constraints of the site at briefing can identify key factors that could need to be overcome or used as an opportunity within the design concept. A functional example would be locating a kitchen in an area within the tenancy where services to accommodate it are already in place. Aesthetically, sometimes there are opportunities to incorporate existing elements into the design as a point of difference. Retaining and reusing something can support a narrative within the space – by referencing the site context or history as a narrative within the space.

EQUIPMENT Not developing the full menu offer at the outset of a project can significantly impact the project delivery. Having to alter the layout of the cookline once a project has begun construction can have a huge knock-on effect on the design and project cost. Also consider the lead times of individual equipment and that any additional equipment may impact the budget and timing.

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89.

IN CREATING A BRIEF, YOU ARE FORMING A DOCUMENT THAT DEFINES AND OUTLINES THE SCOPE AND ASPIRATIONS OF THE PROJECT.

HOSPITALITY DESIGN BRIEF

SEATING The required seating numbers need to be established at the outset to ensure compliance for amenities. The style and type should also be discussed as a critical factor to reflect the overall ambience, flow and dining style.

TIMING The trick to timing a project is to be a realist â&#x20AC;&#x201C; not an idealist! A realistic timeline for a project is primarily dependant on the permits required (which is why determining these from the outset is crucial) but also the entire project teamâ&#x20AC;&#x2122;s ability to deliver their elements by the planned times. It is for this reason that

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choosing an experienced designer and builder/ shopfitter is so important. Sometimes the cheapest quote may not result in the most costefficient outcome.

BUDGET Outlining and discussing the project budget at briefing ensures that reasonable allocations are made for various aspects of the project. Using an experienced designer allows these figures to be assessed at the outset to ensure that the client funds are adequate for the scope outlined in the brief. Whilst sometimes budgets might be limited, it ensures that the scope of the project matches the funds available.

IN CONCLUSION A solid brief developed together between the client and designer builds a trusting relationship and ensures that all parties are clear on the defined outcome and aspirations of the project.

ABOUT THE AUTHOR Katherine Kemp, Director, ZWEI Interiors Architecture ZWEI design inspiring, sensory interiors by enlisting a holistic method in close collaboration with our clients. Evolving from the creative partnership of Hanna Richardson (German) and Katherine Kemp in 2006, ZWEI (German for 2) are now an award winning, multidisciplinary team specialising in delivering hospitality and retail spaces. www.zwei.com.au

11/9/14 4:23:18 PM

90. BY GRAEME MCCORMACK

UPDATE: AUSTRALASIAN SANDWICH ASSOCIATION

INSPIRE, I N N O VAT E , GROW

irstly, we’ll see two of our past Sandwichship Champions, Laura Neville and Mal Gill, go head-tohead in a Champion Vs Champion format at Fine Food Melbourne. This unique event is sure to generate some amazing new sandwich ideas from two of Australia’s most innovative and passionate food-to-go professionals, and all in the name of raising money for their chosen charities! Also at Fine Food Melbourne, Jack Brennan from Food Associates and I will be presenting three half-hour seminars on International Food-To-Go Innovation Trends from the leading markets of New York and London. These seminars will be focusing on the main flavour trends from each market and will discuss how these trends can be practically

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WE’RE MOVING INTO THE BACK END OF THE YEAR, AND THE SANDWICH ASSOCIATION’S PROGRAM IS REALLY STARTING TO HEAT UP! implemented into any Australian casual dining business. Again, our objective here is to generate new ideas and thinking into the Australian market at a grass-roots level. The Association will also be dabbling quite significantly in the world of burgers in the coming months, through two new “burger initiatives”. Firstly, we are holding our inaugural National Burgership through approximately 50 hotels throughout Australia. From Cairns to Hobart (literally!) hotel chefs are hard at it creating the next big burger idea! And with the prize being a spot on Passageway’s 2015 Gastropub Tour of London, the competition promises to be creative and fierce. So stay tuned for an up-date on this exciting initiative next edition.

In conjunction with the National Burgership event, we’re also conducting a series of Food-To-Go & Gastropub MasterClasses to major hotel chains and facilities managers throughout Sydney, Melbourne, Brisbane, Cairns and Hobart. As with all of our events, the objective here is to deliver practical food innovation into these businesses, so as to further spark and inspire new thinking around the food they create and serve. Growth through innovation, that’s the key, and that’s what we’re continuing to reinforce and deliver throughout our program. Exciting times ahead! CONTACT

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

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92. BY MEL SHARPE

AUSTRALIASIAN SANDWICH ASSOCIATION

A p p e

BBQ B L O C PA RTY

AMERICANS DO A LOT OF THINGS WELL AND, AS WE FOUND OUT, HOLDING FESTIVALS IN THE MIDDLE OF NEW YORK CITY AND SLOW COOKED BBQ MEATS ARE ABSOLUTELY ON THIS LIST!

s a highlight of our recent Food-To-Go Innovation Tour, we attended this year’s Big Apple BBQ Bloc Party. If you love Southern style American BBQ, then the Bloc Party is your Nirvana! There are many ways you can experience this festival, but we chose to go the whole hog (excuse the pun) and purchase a Big Piggin’ Pass, which gives you access to the VIP Garden Lounge, unlimited open bar, queue jumping rights and spending money. So what is it all about? Essentially, the Big Apple BBQ Bloc Party brings together the best pitmasters from all over America and sets them up around Madison Square Park to cook up a storm and show off their wares. In traditional food festival style you can purchase small plates from each vendor and sample a variety of foods. The difference with the Bloc Party is the showmanship and the all Southern vibe, which is so contagious

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and wonderful that you can’t help but forget that you’re in NYC and not the Deep South! The range and amount of food on offer is quite astounding, and it’s nearly impossible to get to all of the vendors. We sampled everything from pulled pork, every type of rib available, sausages, gourmet burgers, slaws, pickled vegetables, chutneys, smokey sauces and my personal favourite – shredded apple cider pork. Everything was amazing … every single bite. It’s crazy out there amongst the action, and it’s hot! Not only is it summer, but you are surrounded by huge BBQ smoker and trailer pits, open coal fires, and they are smokin’! As you pass through the crowds, you hear the big booming voices of the pitmasters and their crew yelling out, “Step up, c’mon y’all, step up and get it while it’s hot!” The atmosphere is electric, and you are literally swept away by the crowds and find yourself in a line for something that you

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93.

IT’S THE PITMASTERS AND THEIR CREW WHO CREATED THIS INFECTIOUS PASSION AND VIBRANT ATMOSPHERE THAT REALLY GALVANISED THE WHOLE EXPERIENCE.

A p p

BBQ B L O C PA RTY

know will be delicious, but you aren’t quite sure what it is yet ... until you reach the front and are welcomed by the overexcited crew, who are so passionate about their product. You purchase a plate and become just as excited as they are, as you devour this incredible food. Once you have devoured a few plates, you really appreciate your Big Piggin’ Pass (just saying it is fun and novelty enough!) but, as you escape the masses and retreat to the VIP Garden Lounge under the shade of the park’s beautiful old trees, sit back and enjoy a refreshing drink. It is worth its weight in gold – probably more. As we reclined and tried not to burst, we reflected on what all of this really means, what applications it has for what we do back home and how we can meaningfully implement and action what we have experienced. The food is a given; it was all delicious and would satisfy even the most critical of judges. It tells us that simplicity is key and that we don’t need too many overwhelming flavours or techniques to be impressed and thoroughly enjoy a meal. It tells us that respecting the produce, taking the time and giving it the love it deserves really shines through in the final product, and it tells us that pulled meats are definitely not a passing fad! However, the one thing that we talked about the most, and the one aspect which has

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become the unintentional focal point when we tell our friends and colleagues about the Bloc Party actually isn’t the food. It’s the people. It’s the pitmasters and their crew who created this infectious passion and vibrant atmosphere that really galvanised the whole experience. That’s the part I love most about creating and going on food tours; it’s the lessons you learn that you don’t expect to. It’s a new perspective and a fresh outlook on something you think you know and, when you fully intend to go left, you’re all of a sudden at the end of the path that swung right, and there is something really reinvigorating about that. This higher level experience is the part which has become most relevant to me when assessing what learnings we can take from this experience. Of course, there are many culinary learnings we took from the Bloc Party, and there is no doubt in my mind that if you have this kind of quality BBQ and slow cooked meat dishes on your menu, you will create a cult following! However, customers already expect that you will serve them amazing food, so if you can create this vibe within your café or restaurant and if you can impart your passion which engages your customers and draws them to you, then you really have something special, and that’s the part which can’t be replicated by competitors. The way in which you create this environment

can be varied and very individual. You can hold appreciation nights with regular customers, frequently change aspects of your menu (say, the type of pulled meat or the accompanying sauce or chutney) and promote this so customers are excited to see what comes next and continue coming in. It’s always great to include some education and share with your customers what you’ve done and how you’ve done it; their appreciation and interest grows, and it develops a bond and loyalty. It also positions you and your team as experts in that area and the “go to” place for that particular product. Passion is infectious, and people love to be infected with that kind of retail drug! It’s a feel good moment, it’s a high, and at the end of it they get to eat some amazing food. Everyone wins! It brings home the famous, but ever relevant, quote by the late Maya Angelou: “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel”. About the author 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.

12/9/14 9:25:56 PM

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11/9/14 4:46:01 PM

98. BY CARA WALSH

THE Generation

WITH EXCEPTIONAL RESULTS ON THE WORLD COFFEE STAGE OVER THE PAST 10-15 YEARS, AUSTRALIA HAS COME OF AGE AND IS NOW KNOWN WORLDWIDE FOR ITS CAFÉ CULTURE. AND IT’S NOT JUST THE SOUTHERN STATES THAT ARE NAMING AND CLAIMING THE RIGHTS FOR THIS NEW GENERATION OF CAFÉ OWNERS.

ick Pearce is the entrepreneurial force behind Blackboard Speciality Coffee, a member of this new generation of coffee roasters and café owners promoting sustainability and an all-round café experience. Nick’s four cafés are located throughout the Gold Coast; his original Blackboard was opened in January 2010. Café Culture caught up with Nick to find out how his business has evolved. So Nick, how did you become involved in the café industry? I’ve always been into food and hospitality, without knowing I was going to get into it professionally. I used to love cooking at home ... having dinner parties. So, after school I took a gap year, and I took a barista course in Melbourne. I wanted to work in restaurants and get the skills that I needed to eventually have my own restaurant. But when I started with coffee, I became really intrigued by it and thought there was more to it. I got into contact with the winner of the Victorian Barista competition, Jesse Hyde, and worked in a café for him. Firstly I just washed dishes, but eventually he let me make coffees, and then I ran the coffee cart

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for a little while. Do you think working for Jesse Hyde sparked your interest in owning a café? The main reason I moved into hospitality is because I hated being in an office, and working at the café helped. I kept a diary while I was there and noted down every single thing I learnt, even if it was just cashing up tills. I knew that eventually I wanted to do my own thing, so I tried to understand the process of running a café. I asked heaps of questions. Why did you choose to locate your café on the Gold Coast? I was looking for a job on the Gold Coast when I moved up from Melbourne, and I couldn’t find a good café to work in that suited me. There were a couple of good single operators; however, they weren’t looking for people. If I wanted a good coffee, I’d drive all the way to Brisbane to this place called Cup Coffee Roasters. So, I started looking for a spot and noticed that there was never anywhere cool at uni to hang out. So I thought, "Why not Varsity?" I started enquiring about it, then it became a bit more real. That was January 2010.

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Photos by Tim Johnston

How have you gone about expanding the business? Things evolved for me. Once my first café succeeded, I felt confident in opening in other areas and presenting different experiences for my customers. Now I have Blackboard, Blackboard Coffee Roasters and ESPL Coffee Brewers. They’re all very unique. They each have an individual identity – a different feel. Each one reflects the identity of the staff – mainly the chefs and the managers. Why did you call this particular café Blackboard? The reason behind the name, Blackboard, is a forever changing clean slate. The business prides itself on knowing where things come from. I think that quality and sustainability is key. It is so important to know the provenance of your food, and taking pride in where it comes from is really important. You know how your food is being treated and how it is being looked after. It means better quality of the food. And that way, you are able to support the local community.

seasonality. The coffee knowledge I received from the people down in Melbourne was to treat coffee as an ingredient. Around the world, there are different areas where coffee is in season, and big coffee companies tend to have 2-3 years' worth of stock in their warehouse. throughout the year from different places where it is in season. That means there is high sugar content coming from the fruit, which makes the coffee taste so sweet and fresh when you roast it. It is extremely flavoursome.

Generation

Where do you see the industry going? It’s not just about the coffee anymore. It is about the holistic experience of cafés: the staff, the food and the coffee, and the story behind it. Social media is also

Blackboard Coffee

having a definite impact on the industry. For example,

Shop 7/240,

we did dinners for a while and we posted it up on

Varsity Lakes

Instagram, and as soon as we posted it, we were booked

Gold Coast, QLD

out. It really does have a direct impact. We use Instagram to market our cafés. It is really important for social media

Do you feel that food is more important than coffee in today’s cafés? Probably equally. Food is obviously more involved. It is difficult to source everything locally, but the benefits are great. I think the most important thing is being able to present a meal that tastes amazing. The product and the service and the environment really make an impact on the customer. It is beneficial for us to do the locally sourced ingredients, but the experience still needs to be there.

to relate to exactly the experience that you get in the

What is the most important thing for you about coffee? Freshness. I’ve spent a lot of time learning about

coffee?

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THE

But specialty coffee roasters like us constantly buy coffee

café. The floor manager does the Instagram for the day. That way, they are posting something specific to the day. Where do you see yourself in the future?

Blackboard Coffee Roasters 15 Via Roma, Isle of Capri Gold Coast, QLD

I would love to expand the wholesale side. There is still growth in the market for cafés, particularly on the Gold Coast. We can see opportunities to assist others with the

ESPL Brewers

tools they need to open up cafés.

4 The Esplanade,

Finally, Nick, what is your favourite

Surfers Paradise, Gold Coast, QLD

It depends on my mood. I either drink a flat white, an espresso or a filter coffee.

11/9/14 4:37:21 PM

100.

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102.

CORNER COFFEE CO

R E V I E W S

RAILWAY SQUARE, SHOP 7 HAYMARKET SYDNEY NSW

0467 726 081

hen a good friend embarks on a new journey, we always wait with great anticipation for their success. We want to see them do well in an industry that they have given so much to. Deanna has been a coffee agent in South Australia for Amanti Coffee for fifteen years, and before that an accomplished pastry chef. She has helped hundreds of café owners find their way and now she has embarked on her own café journey, throwing some of her amazing energy at an opportunity that arose in Sydney whilst visiting her son, Daniel, who is also in the coffee business representing Amanti. Corner Coffee Co. is in a busy walk through on the George Street entrance to Sydney’s Central Station. Deanna has put all the systems and staff in place, whilst Daniel, who is a builder by trade, built a very practical café into this tiny shop fit. The café is predominantly an espresso bar offering three blends and different roast profiles. The coffee selection sounds a bit tricky, but all the drink requirements are in tick boxes on the cup, making it easy for the baristas to manage. Deanna is a coffee trainer, so her baristas are little clones of her and would dare not step away from her expert guidance – the proof is in the cup, with excellent quality delivered

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every time. The punters also get to pick the temperature of the milk, along with the type of milk. Deanna has been amazed at the amount of alternate milk requests, including lactose free and almond milk, which is definitely showing a changing inner city market. The food menu is pretty cool also. It includes a gourmet jaffle menu, bringing back a bit of retro to the café service. I had the Croque Monsieur Senior, which was a winning choice of high quality products stuffed into this toasted creation. Other jaffles have been given fun names like Sunday Roast, packed with roasted lamb, potato and gravy. Deanna is also a great baker and has developed a range of gluten free items baked daily to keep up with the growing demand. The sweets are amazing, and she has some retro slices happening as well. The staff choice is very unique to Corner Coffee Co. with a collection of young Italian backpackers, who are all career hospitality workers. Deanna employed one Italian barista and from there with some good word of mouth amongst the travellers, she had a complete Italian workforce. It gives a pretty cool vibe to the café, and the customers love the vibrant interaction with the fun international crew. I can’t wait to head back to Corner Coffee Co. to get stuck into another jaffle and polish up on my Italian. Best of luck, team Deanna and Coffee Corner Co. Open: Mon - Fri from 7am - 4pm.

replay espresso 2A WILLIAM STREET, TURRAMURRA NSW

(02) 9449 3494 t’s nice to see a hard working couple join forces with a vision for their future. Replay Espresso has been a long time in the making for Grant and Yvette Andronicus – yes, the famous coffee family that bought espresso culture and fresh roasted coffee to Australia. Grant and Yvette are an amazing couple, both born into hospitality, and they fully understand the dynamics of people and go out of their way to please. Replay is quickly becoming an iconic name around the neighborhoods of Turramurra. Grant knows the area well, being his local playground and home suburb since he was a child. Replay serves Gabriel Coffee (Sam Gabrielian) including a single origin that changes every two to three weeks, and cold drip is also passionately served using the weekly single origin. Grant and Sam Gabrielian are good mates; Grant helped Sam in the initial start up of Dose Espresso, working his magic on the floor with his silver hospitality tongue. The food is pretty cool and they have chosen some of Sydney’s best suppliers, such as St Malo, Luxe and Brasserie Bread bakeries for all sour doughs, brioche, schiacciata, and pastry and individual cakes.

Popular items on the menu are their Nutella Smoothie, Pulled Pork with Asian Slaw on Brioche, Crushed Avocado with Grilled Haloumi on Organic Sourdough with Roasted Tomato and Pesto. Replay is already famous amongst the private school mums coming from the gym with healthy breakfast options such as Acai Berry Bowls with Fresh Banana and “Luke Avenue” Fig and Maple Granola and Organic Quinoa and Brown Rice cooked with Coconut Milk, Pepitas and Sunflower Seeds. The only complaints I have read about Replay is that it’s too busy. That’s not a bad problem in a new business. If you want to visit, get there early and beat the brunch crowd. The café is located across from Turramurra Station in an old garage site, and it took a major reno to get the space that was needed to create the open vibe. The clever use of large bi fold windows helps let the light and air into creating a wonderful open barn feel. This is another example of the great suburban café setups that are slowly springing up around the Sydney landscape. Open: Weekdays 6am – 5.30pm and weekends 6am – 4pm.

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IMAGES PROVIDED BY “THE PRESENT PHOTOGRAPHY”

103.

KERMOND’S HAMBURGERS 151 LAVA STREET, WARRNAMBOOL VIC

(03) 5562 4854

know this business is not a traditional café, but it is an amazing story that needs to be told about hospitality, longevity and tradition. Kermond’s Hamburgers started in 1949 as a hamburger and milkshake shop and today, apart from coffee and soft drink, it does not divert too far from its original theme. Kermond’s is an icon of Warrnambool. You can’t say you visited Warrnambool if you have not had a Kermond’s burger. People will travel from Melbourne on the weekend just to get their mouths around this juicy masterpiece from the grill. For 60 years, five generations of the Kermond family have worked in this bustling and still genuine, originally fitted shop producing that wonderful old-fashioned variety of hamburgers you thought had long gone. Don’t be fooled; this burger is not gourmet ... it’s a great, old fashioned, no frills burger. What started in a caravan on the foreshore at Warrnambool in 1949 is now a Victorian institution, considered among the most popular tourist attractions in the state. On the international scene, a Kermond’s cheeseburger is considered the ninth best hamburger in the world. On a busy day, 35 casual and six full-time staff produce 50 dozen burgers, cooking everything to order from scratch. It was amazing how upon talking to the owners everything is measured in dozens; they are big numbers for a regional business. And the secret ingredient:

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premium Western District steak, minced and blended to a specific recipe from local Lucas’s Butchers, who have been supplying the beef since day one – around 12,000 kilograms a year. The burger range is very simple, with the beef pattie, the onion, the tomato sauce and the bun. But it’s how all those ingredients are prepared that gives that special Kermond’s flavour and style. All the salads and onions are still hand chopped, and apparently that’s the first job if you are a youngster starting in the business: chopping multiple bags of onions. The new business partner, Brett Healey, who has been there for over thirty years and started on the onions has bought 50% of the business from Robert Kermond, and Brett now runs the show under the guidance of the original structure. My host, Gerard Lynch from another iconic food business, SL Distributors, has his sister in-law Loretta working at Kermond’s (25 years) along with most of her family. Gerard has steered them towards doing some espresso coffee and has lined them up with iconic Victorian brand Mocopan, which fits in nicely with this established store. They are doing some pretty impressive coffee numbers, and it gives the kids in the business another interest other than flipping burgers. I am glad I made the detour and experienced the Kermond’s Burger – it was one of my food pinnacles for the year and a great revisit to the past. Open: 7 Days from 9.30am-9pm

corner lane espresso 1/15 ALMA ROAD, NEW LAMBTON NEWCASTLE

(02) 4952 9593

hen you think of Newcastle, I guess a few things come to mind. Vineyards, beautiful beaches and of course, hipsters! Something else Newcastle is becoming known for is its broad range of coffee offerings, from traditional sit down cafés to quirky hole in the wall style bars, and Corner Lane Espresso, although new to the scene, does not disappoint. With a 1963 Faema President lever machine taking centre stage, Corner Lane is not your average, run of the mill espresso bar. Set back off the main drag, with a generous courtyard out the front, the facade is unassuming, with a raw, almost DIY type vibe. Riffs from the music shop upstairs drift through the store and the locals are loving it, streaming in throughout the day, enjoying the coffee, the vinyl and of course, the barista banter. With a love for coffee and a desire for a lifestyle change, local couple Sarah and Graeme opened up Corner Lane Espresso in mid 2014, tapping into the need for a take away only trade. Plans are

underway to introduce a limited take away menu, just in time for summer, but the star attraction will always be the coffee, made with love and meticulous attention to detail. Espresso bars more than any other type of coffee outlet will live or die by their barista. They are the coffee lovers answer to the bartender at the early opener. Your barista makes you feel special, they know your order, they know you, they make you feel like you are part of their “inner circle”. The good ones are truly special. Most days at Corner Lane Espresso you will find just such a barista in Ruby, behind the machine. She can pull you a lovely full bodied Robusta from their house blend or a delicate single origin from one of their rotating coffees from Peak Roastery in Port Macquarie. Whatever you choose, you will not be disappointed. You may even step outside of your comfort zone and try their Barista Shot, which is a double shot ristretto using a 21 gram basket – kaboom! Open: Mon to Fri 6.30am – 4pm; Sat 7am – 2pm. Closed Sunday.

11/9/14 4:55:36 PM

114.

2012

AUSTRALAN