Cafe Culture Magazine - Annual Bumper Issue 2019

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 49

ANNUAL BUMPER EDITION

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CAFE CULTURE MAGAZINE

PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 GRAPHIC DESIGNER BONI LORNIE BONI@CAFECULTURE.COM SALES MANAGER JEREMY WALL JEREMY@CAFECULTURE.COM MOBILE: 0427 147 218 FINANCE/ACCOUNTS KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM SOCIAL MEDIA TILLY EDWARDS TILLY@CAFECULTURE.COM PROOF READER KATHRYN KRASKA MEDIA RELEASES TO INFO@CAFECULTURE.COM VISIT CAFECULTURE.COM FOR MORE INFO AND TO PURCHASE CAFE CULTURE MAGAZINE 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. Some images in this publication have been sourced from vecteezy.com.

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

CAFE CULTURE MAGAZINE

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THE MAGAZINE

FOR THE CAFE

INDUSTRY AU $14.95 ISSUE 49

ION MPER EDIT ANNUAL BU

COVER ART/ STORY: “Bird indulg ing i n the ne c tar o f a bottle b rush fl ow e r ”

by Boni T his issue we foc us on a p articularly topical subj e c t in the contempora r y c afe s cene - sustainabi l i ty .

C o nsumers are inc r e asi ng l y d emanding more sustai nabl e p roducts, environ m e ntal l y friendly manufac tur i ng , recycling and red uc i ng the i r c a rbon footprint.

E veryone can do the i r p ar t fo r a sustainab le futur e and t here are so many i nnov ati ons o u t there in the mar ke t that are helping to red uc e w aste in the cafe indus tr y suc h as reusing coffee g rounds and recycling plastics w aste fr om m ilk bottles. We hav e som e gr e at sustainab le stor i e s thi s is sue for you to ge t i nsp i r e d t o make a differe nc e .

It i s so easy thes e day s t o g ive a little lov e bac k t o the environmen t, so o u r g eneration an d futur e generations can e nj oy the s p lendour nature p r ov i de s even the simple pl e asur e of a bird indulg ing i n the ne c tar o f a bottle b rush fl ow e r .

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CAFE CULTURE MAGAZINE

REGULARS

PRODUCTS

0 7 P u b l i sh e r ’s N o t e

1 4 A l t e r n a t i ve D a i r y C o

10 I n n o va t i ve p ro d u ct s

1 8 Va r i a - C o ff e e P re ss

9 8 C a f e R e vi e w s

2 0 C a l i f i a O a t Mi l k

10 4 S u p p l i e r D i re ct o r y

2 3 S u n n y Q u e e n ’s Fre n ch To a st 2 4 R e n e k a Li f e 2 6 B re w P ro j e ct s 3 0 Wa l l a b y Wa t e r

CONTENTS

Th e

Art of spresso E Standards and procedures to improve the quality of coffee served in establishments.

JUSTIN METCALF 1

THE ART OF ESPRESSO

PE OPLE

F EATURES

I N D U S T RY / E V E N T S

R E V I E WS

46 Co up les in Coff e e

34 P la nt M ilk Re v o l u t i o n

6 8 C a f e A l ch e m y

9 0 T h e A r t i sa n R o as t er

50 Give a man a B e a n

38 Re us a ble Cups 2 0 1 9

7 2 Fi n a n ce

9 4 T h e A r t o f Es p res s o

54 A us s ie Influ en ces US A

42 Re ground

7 6 S o ci a l Me d i a

60 Wh at Gets Yo u Frot hing?

44 M ilk Bot t le Col l e ct i ve

7 8 E ve n t s C a l e n d a r

6 2 Baris ta Cru s h

8 0 C a p p u cci n e A u st r a l i a

66 G old M o un tain Coff e e

8 2 B re e ze y Ma st e r s 8 6 Countrywide Cafe of the Year

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CAFE CULTURE MAGAZINE

SEAN AND KRISTINE EDWARDS, NASHVILLE

PUBLISHER’S NOTE

Publisher's Note [ I N S P I R E Y O U R I M A G I N AT I O N ]

by Sean Edwards

The great thing about coffee is that it’s a global

this year’s Golden Bean and have the best

and it’s now time to book accommodation and

beverage and it can take you all over the

coffee roasters in the USA and Canada being

travel so you don’t miss your spot at this year’s

world with its different brew styles and flavour

part of this event which is a great feeling for

competition to be an official judge.

profiles. I believe I have one of the best jobs in

an Aussie business to be accepted into this

the world getting to hang out with the most

space. We chose Nashville to run Golden Bean

This issue we have submitted some great stories

amazing coffee entrepreneurs on the globe.

this year as it was more central in the United

relating to our cafe industry which I hope will

There are no boundaries in this business and I

States for roasters to attend the conference and

stimulate some good thought processes and

love seeing the innovation that comes from the

competition, plus it’s a fun party town to give

help inspire your imagination. I know when you

clever minds in this space as they push forward

our delegates some exciting times bar hopping

own a cafe it is nearly impossible sometimes to

with new concepts. It is great to see traditional

the “Honky Tonk” bars along Broadway.

break out of your work world and see what’s

non coffee drinking countries like China and

happening from a global perspective. This is our

India coming to the party with clever new

Once we finish our business in North America

job, a cafe media publication to bring new and

products and service for our industry.

we are back to Australia getting ready for

successful ideas and concepts to you from our

Golden Bean Australia where we will be

vast global networks of cafes.

I am now sitting back in Nashville Tennessee

returning to Port Macquarie on the 19th to the

getting ready for our global coffee competition,

23rd of November at Rydges Hotel. We will

Please enjoy our 2019 suppliers directory

The Golden Bean and we are sorting out

be taking back a bit of Nashville with us and

issue that is a quick reference guide to all cafe

over 1300 entries from hundreds of coffee

continuing the Country and Western theme

products and services that you need to keep

roasters from all over North America. We are

to the event. We have secured the Slim Dusty

your business current and on trend with the

super proud of ourselves to have brought this

event centre in Kempsey for this year’s award

industry.

competition to the USA and we have watched

ceremony and we look forward to seeing our

it grow to a mega event in just four years. We

Roasters getting their hats and boots on for the

Sean Edwards.

have over 220 coffee professionals attending

celebrations. Entries are now open for Australia

Head Bean

CAFE CULTURE MAGAZINE

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Congratulations

THE GOLDEN BEAN NORTH AMERICA COMPETITION AND CONFERENCE 2019 NASHVILLE, TN

For more info visit W W W . G O L D E N B E A N . C O M 8.

CAFE CULTURE MAGAZINE

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For more information, samples or to order, contact - info@alchemycordial.com.au | 07 34882335

www.alchemycordial.com.au

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innovative Ubermilk is a revolutionary product with the simple touch of a button, the innovative Ubermilk delivers consistent micro foam milk at the ideal temperature, streamlining barista workflow, reducing cafe training time, and decreasing milk waste. It further ensures baristas are able to concentrate on perfecting espresso shots and latte art, while allowing them to better engage with customers.

Ubermilk is distributed exclusively in Australia and New Zealand by Barista Group sales@ baristagroup.com.au

CALIFIA FARMS OAT BARISTA BLEND

P. 02 9896 4808 E. SALES@BARISTAGROUP.COM.AU W. BARISTAGROUP.COM.AU I. @BARISTAGROUP F. @BARISTAGROUPCO

At Califia Farms we make dairy-free plant-based beverages that are both good-for-the-world and just plain good to drink. Made with whole rolled oats, Califia Farms’ new Oat Barista Blend is unsweetened (no added sugar) and has no gums.

To craft this product, we worked closely with the barista community to ensure it exceeds expectation on both taste and function. As a result the new Oat Barista Blend is creamy, rich and perfectly complements the natural, robust flavour of coffee. It also steams without splitting, allowing you to create delicate foam for impressive latte art.

CONTACT SOCIAL: @CALIFIAFARMS WEB: CALIFIAFARMS.COM.AU

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CAFE CULTURE MAGAZINE

M A H O

M A T C H A

(MATCHA DONE DIFFERENT)

Maho means magic in Japanese and our new Matcha elixir is just that. A liquid form of premium Japanese Matcha with vanilla, ginger and cardamom that is delicious hot and cold and there is no messy powder or mixing problems P. 07 3488 2335 E. INFO@ALCHEMYCORDIAL.COM.AU W. ALCHEMYCORDIAL.COM.AU F. @ALCHEMYCORDIALCOMPANY

Almond Breeze Barista Blend is Australia and New Zealand’s first almond milk developed in partnership with baristas, specifically for baristas. Available to the food service market, Almond Breeze Barista Blend contains no added sugar with only 0.2 grams of naturally occurring sugar per 100ml. Almond Breeze Barista Blend has at least five times less sugar than other cafe almond milks so you can ensure customers can froth over the taste without the sugar.

This industry-first milk alternative has been designed to deliver great taste when paired with quality coffee and doesn’t split. The unique formula in Almond Breeze Barista Blend comes from Blue Diamond Growers, The Almond People, who have over 100 years’ experience in growing and harvesting the world’s finest almonds.

Many of Blue Diamond’s growers have been co-op members for generations, so there’s a lot of family pride in each carton of Almond Breeze.

Almond Breeze Barista Blend is on a mission to support the Aussie and Kiwi barista, to find out more head to the dedicated community over at BaristasforBaristas.com.

W.BARISTASFORBARISTAS.COM I. @BARISTASFORBARISTAS F. BARISTASFORBARISTAS

F E AT U R E

PUQPRESS

Puqpress is one of the fastest growing barista tools in the world!

It is an automatic coffee tamper that offers the latest in precision technology to provide a consistent tamping experience for every cup of coffee.

The Puqpress speeds up your workflow and improves your consistency. Ensuring a perfectly flat tamp at a consistent pressure is what has made the Puqpress the industry standard automatic coffee tamper.

The Puqpress also helps you avoid the painful symptoms of ‘Barista Wrist.’

There are many elements to the perfect coffee.

Not only do different styles of coffee need different blooming and brewing times, they also require different tamping pressures.

You know this... But you’re not a robot - and neither are your baristas.

And let’s face it, there’s no point in obsessing over the perfect grind and brewing time if the tamp isn’t right.

This is how the Puqpress can help your business, and you can help the Puqpress find meaning to its existence.

P. 1300 058 244 E. ORDERS@BARISTATECHNOLOGY.COM.AU W. BARISTATECHNOLOGY.COM.AU I. BARISTATECHNOLOGY F. BARISTATECHNOLOGY

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innovative

Riverina Fresh Lactose Free Milk has been carefully developed to deliver the same great taste, mouthfeel and consistency of the wider Riverina Fresh range of milks. It is a delicious dairy option that helps eliminate abdominal discomfort in people who suffer from lactose intolerance.

Available in Full Cream and Light in two-litre bottles.

The Full Cream milk which took home a gold medal at the 2019 Dairy Industry Association of Australia (DIAA) NSW Awards, is a full bodied and fresh flavoured milk. The Light milk which took home a silver medal, has the same fullbodied flavour with less than 1.5% fat.

Riverina Fresh Lactose Free is the perfect milk for pairing with coffee. It delivers consistent taste, texture and stretching ability. It is available in wider NSW and in selected Woolworths stores throughout VIC. For a free trial in your cafe, please contact us. Maximum of 2 mixed crates per store.

P: 1800 993 081 W. RIVERINAFRESH.COM.AU

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CAFE CULTURE MAGAZINE

Wallaby Water is a response to the global single-use plastics crisis that threatens our oceans and causes millions of plastic bottles to enter landfill every day; they’re replacing plastic bottles with infinitely recyclable aluminium cans. Aluminium has far greater recycling rates in Australia than glass, cartons and plastic, with over two thirds of cans produced returning to recycling plants. It’s also 100% recyclable, infinitely.

Unlike plastic, which can only be recycled 2-3 times before it degrades and can no longer be used, aluminium won’t lose quality or purity during the recycling process. The water is sourced from a natural spring in the Victorian highlands and packaged onsite with zero additives.

It’s naturally alkaline and rich in minerals. Wallaby is the perfect packaged water option for convenience that doesn’t cost the Earth.

E. HELLO@WALLABYWATER.COM.AU W. WALLABYWATER.COM.AU I. @DRINKWALLABY

I N N O VAT I V E P R O D U C T S

CM SELECTIONS Project Origin’s ‘CM Selections’ series are a selection of carbonic maceration-processed coffees from around the world. The coffees in this series are processed using experimental techniques, which highlight the natural characteristics of each varietal and its terroir.

The OCD V3 is the latest innovation by former World Barista Champion, Sasa Sestic. This new model of the OCD distribution tool has an advanced, static-reducing coating to prevent build-up coffee grinds and improve consistency in preparing espresso.

P. 02 6113 0810 E. MARKETING@PROJECTORIGIN.COM.AU W. PROJECTORIGIN.COM.AU I. @PROJECTORIGINCOFFEE F. @PROJECTORIGIN14

P. 0431 416 913 E. SOCIAL@ONACOFFEE.COM.AU W. ONACOFFEE.COM.AU I. @ONACOFFEE F. @ONACOFFEE

CAPPUCCINE BEVERAGE MIXES This September Cappuccine will be launching two new and exciting ranges Sans Blends and Energizing Superfoods.

SANS BLENDS. Specially developed, all-natural powder drink mixes, which easily adds wellness to any menu; - Sans Pea Protein - Sans Vegan Iced Coffee - Sans Natural Vanilla Protein Smoothie Mix ENERGIZING SUPERFOODS. A range of good-for-you, big on taste, easy to use beverage mixes. Designed for ice blending, over ice or hot as a latte with your choice of milk. Available in: - Cacao - Turmeric & Cinnamon P. 1300 788 355 WWW.CAPPUCCINE.COM.AU

CAFE CULTURE MAGAZINE

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CAFE CULTURE MAGAZINE

PRODUCTS

The Alternative Dairy Co might be a relatively new name in the cafe scene, but with a passion for coffee, a collaborative approach to business and the backing of Australia’s most trusted health food company Sanitarium, this barista-only brand is set to shake up the competition.

Less than five years ago trendy cafés were

before plant milks became trendy. Recognising

making their own plant milks for use in coffee

it needed to create something special for the

– bespoke creations that tasted and performed

café channel, the company spent years on

better than many of the off-the-shelf plant

research and development before launching

milks available at the time, most of which were

The Alternative Dairy Co barista range in 2018.

soy based. Café owners reported that while

Consultation and trial with the café trade has

the commercial options worked well in cold

been critical in getting the product right, most

drinks like smoothies, they struggled when

notably with famed South Melbourne roasters

heated with the espresso machine steam wand.

St Ali who loaned their Latte Art Champion

Manufacturers had a challenge on their hands

Shinsaku ‘Shin’ Fukayama to the launch.

– how to create an alternative milk that met both the barista’s need for function and the

Craig Lawson, Channel Development Manager,

consumer’s need for taste.

The Alternative Dairy Co, has worked with a number of large specialty roasters throughout

Back then, just 2% of all café drink orders

his career. Having spent the best part of the

requested a plant milk alternative. Fast forward

last year travelling the country listening to

to today, and that figure now sits at 20%,

feedback from café owners and baristas on the

outpacing café owners efforts to make their

new Alternative Dairy Co barista almond and

own. Almond and soy make up the vast majority

soy milks, he says the collaborative approach to

but there’s growing interest in other varieties

product development has proven a winner.

too like cashew and oat. The uptake has been very much consumer driven. In part, due to the

“The Alternative Dairy Co barista milks are

improving quality of the plant milk offering but

crafted at our Berkeley Vale factory on the New

also as consumers increasingly seek out foods

South Wales Central Coast and were developed

and drinks that are better for their body and

in close consultation with baristas, roasters

kinder to the planet.

and distribution partners. Our almond milk is produced with peeled and unroasted almonds

It’s a trend that the Sanitarium Health Food

to provide a lighter taste that won’t overpower

Company had been watching with keen

the espresso. For our soy milk we use a blend of

interest. Sanitarium pioneered soy and almond

protein and fibre, to give it a smoother, creamier

milks in Australia, launching its market leading

mouthfeel” Lawson says.

So Good range more than 30 years ago – long

CAFE CULTURE MAGAZINE

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“The feedback so far has been amazing,

collaboration with café owners and consumers

PLEASE CONTACT CRAIG LAWSON

particularly from people who drink almond milk

have guided the decisions.

FOR MORE INFORMATION

but don’t normally appreciate the taste in their

ON NATIONAL DISTRIBUTION

coffee. The milks have a balanced sweetness

“From our experience with So Good, Weet-

OPPORTUNITIES OR CURRENT

and richness of texture and flavour that truly

Bix and UP&GO, we know consumers need

SUPPLIERS.

complements espresso. Baristas say the milks

to have a connection to the brand first before

enquiries@altdairyco.com

are consistent and easy to texture, with great

they even try the product. First appearances are

stretch for latte art.”

everything, so design, colour, imagery, tone and

GREG DAVIS – GSD GLOBAL TRADING

even the texture of the packaging needs to tick

– CAFE SUPPLY CHAIN CONSULTANT,

all the boxes.

FOOD AND BEVERAGE AUTHOR.

Being Australian owned and made, The Alternative Dairy Co has been very conscious to use up to 97% Australian sourced ingredients,

“The café space is very cool and cafe owners

making it part of the brand ethos.

spend a lot of money and time to get the right

Craig Lawson explains, “With our Sanitarium

look to attract the right customers. They’re

heritage we knew being Australian made

thinking lighting, music, décor, furniture,

was a big advantage for The Alternative Dairy

art and even what their staff wear, so our

Co Barista. We source quality Australian

packaging needs to be in sync with the style of

almonds. Coffee drinkers in Australia are

a modern cafe fit out. We want to make sure

incredibly discerning and increasingly they want

cafe owners are proud to display our range, so

transparency about where their food and drinks

customers can make The Alternative Dairy Co

come from. A coffee experience that tastes

their number one choice of plant based milk.”

good and makes them feel good too – head

With a great tasting product that performs well

and heart.”

with coffee the challenge for The Alternative Dairy Co now is bringing more distribution

If taste is king in plant based milks, brand is

partners on board to help more baristas access

queen with consumers known to preference

their products.

cafes purely by the brands they use. Nicole Hynes, Brand Manager, The Alternative Dairy Co Barista, has been instrumental in developing the look and feel of the brand. Like the product development process, consultation and

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CAFE CULTURE MAGAZINE

Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com

CAFE CULTURE MAGAZINE

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[PRODUCT IN FOCUS]

Every coffee is unique, so we partnered with

WE HAVE DESIGNED AND DEVELOPED

coffee masters to design a coffee brewer that

VARIA TO ENHANCE THE BREWING

allows you to explore the world of coffee & tea

EXPERIENCE IN YOUR HOME, WITH A

in your home like never before.

Our passion is to educate people about coffee and to help you improve your brewing skills,

FLEXIBLE DESIGN THAT ENCOURAGES EXPERIMENTATION OF PROCESSES LEADING TO THE USER GAINING A

becoming part of the Varia family, and will take

GREATER UNDERSTANDING AND

you on a coffee journey in the hands of coffee

APPRECIATION OF THE COFFEE

masters.

EXPERIENCE.

Varia has been designed to be flexible, and

MORE INFORMATION VISIT

whether you’re brewing coffee yourself, or

WWW.VARIABREWING.COM

for your friends & family, Varia is able to brew

@VARIABREWING

coffee for everybody’s taste.

We have designed a brewer that you can depend on, we have used the highest quality materials to ensure that your Varia will continue to make the best coffee everyday.

Our brewers seamless transitions allow you to choose between six functions, including the three most popular brew methods ever.

The Moka Pot, French Press and Filter are the most traditional and commonly used coffee brewers around the world. But the designs had not been refined or improved in over 20 years and were not extracting the maximum flavour from the coffee.

Varia Brewing’s mission is to modernise these designs to make the experience more educational and convenient while improving the quality of materials and durability.

Talking to people about the coffee they were making, most had very little understanding or control over the result of the coffee they were brewing. This was a result of design limitations and because the products were not intuitive and did not allow an understanding of the brewing processes.

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CAFE CULTURE MAGAZINE

PRODUCTS

varía BREW DIFFERENT

CAFE CULTURE MAGAZINE

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Creamy

OAT MILK [THE NEW SECRET T O C R E AT I N G T H E P E R F E C T C A F E C U P PA ]

Oat milk is fast becoming the new choice to add into your coffee as more people turn away from dairy in favour of healthy and sustainable plantbased alternatives. Rising to this demand, Califia Farms has expanded their range of nutritious plant milks and cold brew coffees to include a delicious and premium new Oat Barista Blend for the perfect cup of coffee. After an overwhelming response in the US the product has now launched in Australia.

Rich, creamy and foamy Working closely with the barista community to craft an oat milk that delivers both maximum taste and function, Califia’s Oat Barista Blend is delightfully rich and creamy making it ideal for recreating the perfect latte. Made from whole rolled oats with no added sugar or gums, it also steams without splitting and creates a delicate foam for impressive latte art.

“Califia Farms Oat Barista Blend is incredibly creamy and smooth and complements any espresso without dominating it. It’s super easy to use and pours just like full cream dairy milk. Baristas love to use it because it’s easy to work with and your customers will love to drink it because it’s so delicious!” says Demelza Jones, barista and founder of Same Cup, a group dedicated to promoting equality in the Australian coffee community.

A barista’s best friend Califia’s Oat Barista Blend is completely unsweetened, vegan, dairy free, soy free, non-GMO and kosher. Already a hit in over 1,300 coffee stores in the US, it is that special ingredient you need to create a premium point of difference for your customers.

CALIFIA FARMS OAT BARISTA BLEND IS NOW AVAILABLE IN AUSTRALIA. FOR MORE INFORMATION CONTACT AUSTRALIA@CALIFIAFARMS.COM

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CAFE CULTURE MAGAZINE

PRODUCTS

“

Baristas love to use it because it’s easy to work with and your customers will love to drink it because it’s so delicious!”

CAFE CULTURE MAGAZINE

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Take-away

Ready-made to save you prep time and money Warm & serve in just minutes Cleaner & safer than making from scratch

Don’t miss out...

22.

Classic Savoury

Contact us now for a sample - and see the rest of our Breakfast Solutions at sunnyqueenmealsolutions.com.au or call us on 1300 834 703 CAFE CULTURE MAGAZINE *Source: NPD Crest, Sept 2018

All images are serving suggestions

PRODUCTS

Vive la Brekkie Revolution [SUNNY QUEEN LAUNCHES UNIQUE FRENCH TOAST TO AUSTRALIAN MARKET]

by Sunny Queen Australia

Cafe owners and chefs will be saying Bon Appetit to

can be served as a complete meal, a take-away

customers with the revolutionary cooked and snap

accompaniment to coffee or added to an order of

frozen French Toast launched this year by Sunny

bacon and eggs, helping businesses drive incremental

Queen, one of Australia’s best-known and well-loved

spend per head and overall menu appeal.”

food brands.

“We’ve designed our French Toast to also save time Created to service Australia’s growing $7.4 billion*

and money, by removing the need for time consuming

out-of-home breakfast category and further extend

and messy preparation and cleaning and reducing

Sunny Queen Meal Solutions’ current omelette,

waste thanks to the long frozen shelf life.”

fritter and poached egg range, the revolutionary new French Toast aims to fill a gap in the market and help

With over 30 years in the industry, Sunny Queen

cafe & hospitality businesses increase revenue and

knows Australians love their eggs and have developed

decrease expenses with a safe, convenient, time saving

a new French Toast recipe that has found another way

breakfast product.

to ensure that diners start their day off right.

Sunny Queen managing director, John O’Hara said

“The secret to amazing French Toast is making sure

the product would revolutionise breakfasts for cafes,

the quantity of egg is just right, the bread is soaked

restaurants, hotels, leisure centres, education facilities

for the exact amount of time and the recipe is great.

and more.

Our recipe combines Sunny Queen fresh farm eggs and a hint of cinnamon for a full flavoured, ready to

“Our new French Toast is completely unique with no

eat profile, perfect for the winter months.” Mr O’Hara

other product of its kind available in Australia. We aim

added.

to help food providers save time in the kitchen as they accommodate Australian tastebuds with a versatile

And voilà! Cafes, restaurants, aged care facilities,

breakfast favourite that can be served with sweet

hotels and other hospitality providers wanting to

or savoury toppings across the entire morning,” Mr

get their slice of the $7.4 billion* out of home

O’Hara said.

breakfast market can discover more about Sunny Queen’s French Toast revolution today at

“Sunny Queen’s French Toast is an easy way

SUNNYQUEENMEALSOLUTIONS.COM.AU/PRODUCTS/

to enhance any breakfast or brunch menu – it

FRENCH-TOAST/.

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Introducing the RENEKA Life 2, the complete

to cater for different types of liquids. The

package! Imagine a world where you don’t

LATTE ART automated frother helps the most

have to do any tamping! Just fill up the

novice coffee maker produce silky smooth

group handle with freshly ground coffee and

“micro foam” time after time.

let the AROMA PERFECT technology take over, no need to tamp, just simply insert the group handle and press the button to

All you need to do is, pour your milk into a milk jug, place the LATTE ART wand inside

extract the perfect espresso. Coupled with

the jug and press the button to choose your

the amazing automatic LATTE ART steam

desired milk option. The result will be a well-

wand makes the RENEKA Life 2 the complete

steamed milk with a uniform texture at the

package that guarantees consistency!

optimal temperature that will support and

Sounds like science fiction, right?

The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true!

complement the qualities in your espresso.

Now, you are finally ready to pour the milk and craft your latte art patterns.

The time saved on holding the jug and monitoring the milk can be spent on cleaning

The self-tamping AROMA PERFECT

tasks or taking orders, increasing the

technology and LATTE ART technology make

efficiency as well as the coffee and service

the “perfect” coffee and milk every time at

speed and consistency.

the touch of a button. It’s as easy as 1, 2, 3!

With minimum training necessary.

No need to buy any extra equipment that takes up space and needs extra maintenance

The patented AROMA PERFECT brewing

to automatically steam your milk or tamp

unit delivers optimum tamping pressure.

the coffee! All you need is the RENEKA Life

The brew head automatically adapts to the

coffee machine with AROMA PERFECT and

amount of coffee and supports changes in

LATTE ART technology to have the complete

dosage to ensure the perfect tamp pressure

package!!

for a great extraction every time. Patented technology also minimizes the pressure on

RENEKA took into account all the physical

the brewing unit seals – which translates

effects of tamping on baristas and

into less wear and lower maintenance costs.

developed the AROMA PERFECT brew

With the LATTE ART technology, compressed air and steam gets mixed inside the machine.

The compressed air is created by a separate

head and matched it with the LATTE ART technology. No more repetitive strain injuries (RSI) to barista’s wrists and elbows.

pump. The air-steam mixture creates a finer

CALL Essential Coffee, the exclusive supplier

foam. Four different milk programs are

of Reneka handmade premium European

available at the touch of a button to vary

coffee machines, and associated products, to

the amount of required air and temperature

book your free demonstration.

24.

CAFE CULTURE MAGAZINE

PRODUCTS

Latte Art technology: for well- steamed milk with a uniform texture at the optimal temperature - four different milk programs available Aroma Perfect: for perfect coffee extraction every time, and easy insertion of the filter holder into the brewhead ECO Stand-by function “Pull-out” espresso cup tray to work either with take-away cups or smaller cups (on LIFE HIGH CUP) LCD display Illuminated cup area “Cool touch” steam outlet with push button or tap version Mixed hot water outlet (electronic control) with 2 programmable doses Programmable pre-infusion Electronic microprocessor 5 selections per group Magnetic coupling pump Anti-Pics boiler: auto-regulation system which stabilizes the brewing temperature and makes the preventive flushing cycle unnecessary GIDR: Setting the temperature of the boiler and of each coffee group Automatic cleaning program of coffee brewhead and Barista Steam

AUSTRALIA | t: 1300 324 111 | w: essentialcoffee.com.au | e: sales@ebg.com.au NEW ZEALAND | t: 0800 324 111 | w: essentialcoffee.co.nz | e: info@essentialbrands.co.nz CAFE CULTURE MAGAZINE

25.

LOOKING FOR CONTRACT BREWING? Brew Projects offers contract cold brewing and private label services at competitive rates.

Develop your own unique brand offering.

We offer canning, bottling, labelling, brewing and filling including dairy and non-dairy options.

Scan the code to start a conversation Or contact us at: orders@brewprojects.com.au +61 (0) 468 327 772

AUSTRALIA’S FIRST END TO END CONTRACT BREWING SOLUTION 26.

CAFE CULTURE MAGAZINE

PRODUCTS

Many of you will know Brett Bolwell as the innovative director of Barista Technology Australia. Brett is now leading the charge with his latest venture - Brew Projects.

Coming to fruition earlier this year, the idea is to specifically contract brew any style of coffee for coffee roasters. They provide an end to end solution for coffee roasters looking to have their coffee prepared with Cold Brew or the proprietary Cold Press method which provides a number of very cool results. Brew Projects can manage the whole process: brewing, canning, bottling, label/print design in commercial quantities and are HACCP approved.

CAFE CULTURE MAGAZINE

27.

OUR PROCESS

customers the ability to offer milk-based

At Brew Projects “Our primary focus is

cold-pressed coffee along with almond, oat

offering coffee roasters a one-stop contract

and other new style emerging plant-based

cold brewing solution” explains Brett Bolwell.

products that are trending upwards.

“We are also the first in Australia to have a system to extend the shelf life of cold brew.”

Cold Pressing the coffee takes around 18 hours and involves a unique high-pressure process that results in a more well balanced and sweeter flavour profile than current cold brew processing.

Ground coffee is placed in huge vats, along with triple filtered cold water then pressurised under 2 tonnes of pressure.

There’s an equal focus on sanitation at the

COLD PRESS VS COLD BREW COFFEE Brett tells me, “Our proprietary Cold Press process offers a unique flavour proposition vs traditional cold brewing and everyone who has tasted the difference so far now understands why this is the future of brewing.

If we can extract better flavours and achieve better shelf-life stability we see this as a better result for both the retailer and the customer.”

automated bottling line.

“One reason we decided to become HACCP

SUPERFOOD HEALTH ENRICHED COLD

certified for cold brew is because of the real

BREW

risk to the industry of someone getting sick.”

Increased interest in cold brew coffee has

Failure to sanitise properly along the supply

inspired a new wave of energizing functional

chain can have severe results, we also lab

beverages & health properties. Consumers

test each batch to ensure the integrity of the

are drawn to the appeal of vitamin enriched

product!”

ingredients that are detoxifying, brainboosting, protein-packed and more. JoeFroyo

FUTURE OF PACKAGING

and Pop & Bottle in the USA are offering

We see the next generation of packaging will

added benefits from probiotics, protein,

be sleek cans, these offer several additional benefits over bottling and globally are now the next wave in packaging. Minor Figures are offering a great new offer and these guys know their stuff.

Our process offers the coffee roaster the ability to sample several brew ratios of their

28.

turmeric, matcha and are dairy free. Other new emerging trends are collagen, MCT oil, oat milk, nootropics, adaptogens and more.

The creation of many conveniently canned coffee beverages, and others that explore unconventional formulas and functional

coffee before deciding on the best way to

superfood ingredients has begun.

deliver to the market, long before the coffee

Let us help you bring your cold coffee concept

arrives to us for brewing.

to reality.

We have partnered with some dairy &

Call us today or visit us at

plant-based milk companies to provide our

www.brewprojects.com.au

CAFE CULTURE MAGAZINE

PRODUCTS

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PRODUCTS

CAFE CULTURE MAGAZINE

31.

WALLABY WATER IS AVAILABLE NOW, HEAD TO WWW.WALLABYWATER.COM.AU TO ORDER ONLINE OR FIND YOUR LOCAL WHOLESALER.

Wallaby Water has packaged and begun

Aluminium has the highest recycling rate, and

distribution of their first batches of natural

is made from near 70% recycled material. There

spring water, not in bottles, but in Aluminium

are other benefits such as less environmental

cans.

impact during transport (due to aluminium packaging weighing notably less than the

It may be surprising, given that they are easily

alternatives) and even longer shelf life as it

recyclable, but only an estimated 16% of PET

protects the contents from light as well as

plastic water bottles make it to recycling plants.

oxygen.

The rest, approximately 370 million each year, ends up in our oceans or landfill, where it takes

It’s also a better option for those concerned

approximately 1000 years to break down and

about toxins leeching into the water from plastic

leeches toxic chemicals in the process.

bottles.The water itself is naturally alkaline (pH 8.1) and mineral-rich thanks to the volcanic rock

Even if the plastic makes it to recycling, it

and soil the spring originates from.

can still only be recycled 2-3 times before it degrades and can no longer be used. This

No additives are introduced; it’s simply micron

alarming information has prompted Dominic

filtered and UV treated for disinfection. But

Goldsworthy, Founder of Wallaby Water, to

what about reusable water bottles?

develop a better alternative.

It’s very true that refillable bottles are the best way to minimise waste from drinking

They’re replacing plastic bottled water with

water. However, single use isn’t going away

infinitely recyclable aluminium cans. Why

anytime soon, so better alternatives need to be

Aluminium Cans? There are many advantages

developed.

to aluminium as a packaging material. Firstly, aluminium has far greater recycling rates than

Wallaby Water agrees with these points, here’s

other materials – almost five times that of

what they have to say about it: “Our research

plastic. This is largely due to its high scrap price

tells us that consumer behaviour isn’t changing

– approximately $2,000 per tonne compared to

fast enough to combat the global plastics crisis

$300 for plastic and a miserly $30 for glass.

and we believe that substituting plastic with a sustainable alternative is a step in the right

Their inherent value means aluminium cans

direction. In an ideal world, everyone would

enjoy recycling rates of nearly 70% and actually

use a refillable bottle - it’s our best defence

often fund the recycling of less valuable

against single-use plastics. If you choose to

materials like plastic. As mentioned earlier,

buy packaged water, please consider the

aluminium can also be recycled infinitely; it

environment.”

doesn’t degrade or lose purity during the process. This makes a closed economy possible, where 100% of cans can become new bottles and cans.

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F E AT U R E

OAT

Over the last 10 years we have seen some big movement with plant-based milks being used in cafe beverages. Plantbased milks in cafes is now a 25-billion-dollar segment and is still growing as consumers switch from dairy in their flat whites. Plant milks used in cafes now have to be high quality products that emulate cow milk in usability, so baristas accept the milk and are proud to use it. If a barista struggles to perform latte art with the milk, they will not recommend it to customers.

almond

soy

Soy was the first plant milk designed for the

20% of the total cafe milk beverage market

cafe specific milks in Australia. Bonsoy took

and this figure is growing.

the lead with a whole bean soy milk that stretched just like cow milk on the espresso

Oat milk has strongly entered the

machine. Bonsoy is a quality product that

marketplace with global brands like Swedish

consumers and cafe customers quickly fell

favourite Oatly shaking the plant milk tree

in love with once they converted to this

with its smart marketing and fun industry

soy milk in their coffee. Happy Happy Soy

engagement. Oatly have slowly converted

Boy is another Japanese soy milk taking

the plant milk market to their oat-based

Bonsoy head on with their new brand of

drinks by a clever supply strategy, drip

a whole bean cafe soy milk. This market

feeding the market slowly with its products.

challenge will be an interesting one to

Lots of other companies are racing to create

follow as Bonsoy users are super loyal to the

oat milk blends for cafe beverage service.

brand and have created a cult following in

In Australia there are already seven brands

cafes. Both brands are expensive due to the

on the market like Califia Farms, Pacific,

shipping from Japan.

Alternative Dairy Co, MilkLab, Vitasoy, Oatly, and Minor Figures.

We then saw the Almond Milk revolution, with many cafe consumers switching

Minor Figures was the first oat milk to hit

to almond from cow and soy milk. This

the Australian market. The brand did a

decision came mostly from lifestyle choices

dual launch in two countries, the UK and

at the time with more people looking to

Australia, and they also played with ready-

take control of their individual health regime

to-drink cold brew.

and sustainability. Blue Diamond Almond

Califia Farms, a leading American plant milk

Breeze was an early product developer with

business, has entered the Australian cafe

their Barista Blend which soon became

space in the last two years and is making

the number one almond milk in Australian

some noise with its range of food service

cafes.

and retail products. They have recently

We now have many brands of soy, almond,

launched their Oat Milk to fill the gap of

macadamia and oat milks all pitching for

market needs and has been well received.

the cafe market with their barista formulas.

They have amazing packaging which has

Recent survey results from the Cafe Culture

been a winner in the retail supermarket

Pulse Report has indicated that Plant Milk is

space.

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35.

50K 40K 30K 20K OK

SIN CE JUNE 2017

10K

INCREASE IN OAT MILK SALES

QUANTITY OF DRINKS SOLD

425%

SEP

NOV

JAN

MAR

MAY

JUL

2017

2017

2018

2018

2018

2018

Why are the industry influencers predicting

health food giant Pacific Foods, mainly for their

oat milk to be the biggest cafe alternative

strong plant milk business. HP Hood, a large

milk? We are seeing that is because oat milk

US East Coast milk producer has invested in

is naturally sweet, very creamy in texture and

grouping their full cafe range of milks under the

quite neutral in flavour. Many cafes are adopting

umbrella brand ‘Cafe Creations’. They co-pack

oat milk as their preferred beverage as it also

for many well-known brands across the USA,

mixes well with coffee and other hot and cold

brands like Lactaid, Rolling Hills Soy, Planet Oat

cafe beverages. It will be interesting to see

and Almond Breeze. They are also putting the

how oat milk will penetrate the established

Hood Whole Milk into the mix, which is a super

cafe marketplace and go up against business

smart move for a 170-year family owned dairy

champions like Bonsoy and Almond Breeze

business, not losing sight of who they are.

Barista Blend.

Research analysts are still trying to patch Health food giant Sanitarium who have long

together why food trends are switching so

established retail brands like So Good, have put

quickly to plant-based foods and are finding it

some major effort into the cafe sector with their

is definitely for reasons like sustainability, with

Alternative Dairy Co brand and is working on

climate change and water usage being the main

a full range of cafe milks. They are doing their

issues. Plant-based foods are also fully inclusive

research well and investing into the current

to all and the cleaner the product the more

market trends. Brands like MilkLab have done

marketable the brand will be as people are now

well in the market due to their having a full

reading food labels before they purchase. The

range of cafe alternative milks and cafes like the

female sector is also the main influencer on

concept of keeping their brands under the one

plant milk consumption with this group being

supplier, so it’s not confusing for the customers.

the compassionate nurturers of the family unit.

A cafe owner now feels obliged to carry all types of plant milks to appease even the minority

It’s time to get off the fence and stop ignoring

customer base that are asking for a specific

the fact that plant milks are here to stay in cafes.

alternative milk.

It’s now all about what your customer wants and not really what your opinion is. I still believe

The same trends in cafe plant milk are

the product that stretches well, can perform

happening globally with the largest plant-

good latte art and does not compete with the

based company Danone spending millions in

taste of coffee will be the winner in cafe service.

this space, marketing their brands like Alpro in

Things like price, availability and if there is a

Europe and Silk in America. Another new player

full range of choices will also make purchasing

Campbells soup have recently purchased US

decisions much easier. a

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CAFE CULTURE MAGAZINE

F E AT U R E

For more information, samples or to order, contact - info@alchemycordial.com.au | 07 34882335

www.alchemycordial.com.au

CAFE CULTURE MAGAZINE

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choose to reuse

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F E AT U R E

Reusable Cups

by Jeremy Wall

Waste has certainly become one of the hottest topics in the Cafe community in recent years. The modern community focus around the issue really took hold after the ABC’s ‘War on Waste’ aired back in 2017. Most of us will remember the Series Presenter, Craig Reucassel, taking a tram around the city of Melbourne filled with 50,000 disposable cups. If you don’t, you certainly wouldn’t have missed the knock on effect. Popularity of reusable cups skyrocketed, with leading brands seeing as much as 400% increase in sales in the months following the TV series.

Jump to 2019: single-use plastic bags are no

The other main concern about reusables is

longer in supermarkets, more and more cafes

typically brought up by people in the industry

are replacing single-use products like cutlery,

itself, the inconvenience for the barista. Yes, it

straws and takeaway packaging with reusable

does take longer to prepare a customers coffee

or biodegradable options. Reusable cups are

if they bring their own cup and yes, if everyone

nothing new anymore, so where does the

has a BYO it has a tendency to be confusing.

products that arguably started it all, stand now?

However, our industry is quite adaptive to Well the market has exploded with new players!

challenges thrown our way, becoming more

Innovators from every corner of Australia and

and more efficient businesses all the time. Cafes

overseas have developed similar yet unique

across the country are pumping out volume at

solutions to the coffee cup dilemma. Plastic,

levels that would border on impossible 15 years

glass, ceramic, metal, insulated, travel-safe, even

ago. Thanks to the implementation of new

built in pay-wave technology, there’s seemingly

technology, a higher skill level amongst baristas,

endless choices for the modern consumer!

or a bit of both, we’re serving coffee faster and faster, yet without any decrease in quality (in

But what about the naysayers who say reusable

fact in most cases an increase).

cups are a farce - do they have a point?

I’ve little doubt the Cafe Industry will manage One of the most common criticisms you’ll hear

to adapt to the changes in how we serve

is the higher energy input required to make

our product; it has in the past and I’m sure

a reusable cup compared to the disposable

it will continue to evolve. A great example is

option. This is true, which means if a reusable

companies like Green Caffeen and The Cup

isn’t used a certain number of times to justify its

Exchange implementing a ‘swap-and-go’

production, it’s effectively just another piece of

solution to the reusable cup problems.

landfill.

At the end of the day, something (or a number The upswing is the amount of times you need to

of different things) has to be done to divert

use a reusable to offset the energy use is pretty

the 1 billion Aussie cups per year going to

low. Compared to paper cups, most reusables

landfill. As more and more customers bring their

need to be used only 20 times to break even,

own cup, baristas and servers will continue to

absolutely achievable!

develop more methodical and efficient systems for handling these challenges.

CAFE CULTURE MAGAZINE

39.

Reusable Cups WITH SO MANY SUSTAINABLE OPTIONS NOW

Hydro Flask have a great range of reusable flasks that are durable and slip-free. Made with pro-grade stainless steel to ensure a great tasting cup of coffee everytime.

AVAILABLE THERE HAS NOT BEEN A BETTER TIME TO DO YOUR PART FOR THE ENVIRONMENT - CHECK OUT OUR HOT TIPS & HELP MAKE A DIFFERENCE TODAY

Maybe the answer to the disposable cup problem is an even simpler one, something that has existed for centuries. Cafes are already serving coffee in high-quality china cups.

These are just as eco-friendly as any reusable cup on the market, they can’t be forgotten at home and you don’t need to worry about the clean up after you’ve finished!

Cafe owners put a great deal of effort into the look and feel of their space.

Are we really all so short of time that we can’t take 5 extra minutes away from the office, couch or car to enjoy a blissful cup of coffee? A spill-proof, travel-friendly reusable in your bag or car is handy for those moments when you’re on the run. But for the most part, perhaps it’s time to rediscover the joy of dining in.

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As featured on the ABC’s War on Waste TV program, ‘Responsible Cafes’ can reduce the use of disposable coffee cups by offering a discount to customers with reusable takeaway cups.

You can suggest your local cafe becomes a Responsible Cafe by getting in touch with the ABC info@responsiblecafes.org and they’ll help out with materials, information and promoting the cafe on social media.

Did you know IT’S ESTIMATED THAT 500 BILLION COFFEE CUPS ARE PRODUCED GLOBALLY EACH YEAR AND IF THEY WERE PLACED END TO END THEY’D CIRCUMNAVIGATE THE GLOBE 1360 TIMES! PLANET ARK SAYS THAT ABOUT 60,000 KILOGRAMS OF PLASTIC WASTE FROM COFFEE CUPS IS DIRECTED TO LANDFILL EACH YEAR IN AUSTRALIA, WHERE IT CAN TAKE ABOUT 50 YEARS TO BREAK DOWN. SEARCH ‘RECYCLINGNEARYOU’ TO FIND RECYCLING OPTIONS FOR COFFEE CUPS.

40.

CAFE CULTURE MAGAZINE

Reusable Cups

[HYDRO FLASK] Hydro Flask’s unique combination of temperature, taste, and transport makes Hydro Flask more than just a coffee mug, and allows it to deliver what no one else can - unexpected refreshment each and every time.

Used in every product, TempShield™ is Hydro Flask’s double wall, vacuum insulated technology that guards the temperature of your drink.

Hectic morning getting in the way of your coffee sipping? No problem. A Hydro Flask will keep it hot until you’re ready.

Double wall, vacuum insulated technology TempShieldTM

They also guarantee no condensation or heat transfer to the outside of the bottle, ever! Your hot drinks stay steaming hot up to 6 hours.

All Hydro Flask products are made with 18/8 pro-grade stainless steel, which also protects against flavour transfer, and their signature powder coat adds slip-free grip and extra durability – so you can take your Hydro Flask anywhere, on any adventure.

Stays hot for up to 6 hours

No condensation or heat transfer - ever!

18/8 pro-grade stainless steel

Signature powder coat adds slip-free grip and durability

CAFE CULTURE MAGAZINE

41.

F E AT U R E

our pick

WHAT IS REGROUND AND HOW DID IT ALL

users who are members of the community.

going to landfill. Reground will continue to

COME ABOUT?

They receive the coffee and chaff free of

educate and help divert source separated

Reground is a waste education and

charge and it’s helping them learn about

collection service. We are keeping ground

using waste as a resource. Reground

coffee, chaff and soft plastics out of landfill

is a subscription service, which is very

and diverting it to our local community,

different to how waste is usually managed

ensuring the waste materials are used as

commercially. Everything about the service

possible to sending no waste to landfill –

a resource. We work with the hospitality

is simple – nothing is complicated and that

something some of our most determined

industry and offices to help them avoid

is because we want people to engage,

cafes have already achieved. If we can

sending any waste to landfill and ultimately

converse and ask questions.

save money. Reground started in 2014

We will keep engaging businesses in the conversation and help them get as close as

showcase running an environmentally friendly business is good business – we

when I was working as a barista at Padre

WHY COFFEE WASTE? WHAT IS ITS IMPACT

Coffee. I had just left Denmark to settle in

ON THE ENVIRONMENT?

Australia and while making coffee every

Well firstly, coffee waste was what I

single day I became increasingly unhappy

was creating while I was working as a

HOW CAN CAFES/ROASTERS BEST DISPOSE

with the fact that I was sending perfectly

barista. It was a problem I was actively

OF THEIR COFFEE WASTE IF THEY AREN’T IN

fine ground coffee straight to landfill.

contributing to. I learnt that ground coffee

I came up with a solution that made it

ending in landfill was really harmful to our

easier for baristas to dispose of heavy

environment – if it ends up in an anaerobic

ground coffee, one that’s better for the

environment (no access to air) like landfill

environment as well – win-win.

it will break down and create methane gas

help out. The most important part is not

have made the impact we exist to create.

YOUR SERVICE AREA?

Cafes and roasteries will have a local community around them that will happily

because of it. However, if it is breaking

to exploit people in the community – so

HOW DOES THE PROCESS WORK?

down in a compost heap it will instead turn

working out a financially sustainable model

We supply our businesses with a Reground

into beautiful compost, which is needed to

bin or a GrainPro bag (a waste product

feed our soil.

that comes from roasteries) to capture

42.

waste materials and keeping them locally.

with them is crucial. Ground coffee and chaff is an unavoidable waste material so finding local end use is the goal. a

either coffee, chaff or soft plastics. We

WHAT DOES THE FUTURE HOLD FOR

then collect the waste on a regular basis,

REGROUND AND WHERE WOULD YOU LIKE

swapping the old bin with a fresh and

THIS PROJECT TO GO?

clean bin. Straight after collection we take

We work hard on building a better future

+61 466 242 575

all of the waste material to one of our end

for us all. We need to stop organic waste

WWW.REGROUND.COM.AU

CAFE CULTURE MAGAZINE

NINNA@REGROUND.COM.AU

F E AT U R E

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CAFE CULTURE MAGAZINE

PHOTO BY MAE MU ON UNSPLASH

F E AT U R E

HOW DID THE MILK BOTTLE COLLECTIVE GET

of cafes. Retailers take the bottles to a central

STARTED?

location where they are crushed into bales for

Hendrik van Rhijn, the Owner/Director of Milk

collection.

Bottle Collective, recognized that High Density

We intend to open up membership to Milk

Polyethylene (HDPE) plastic milk bottles had

Bottle Collective suburb by suburb in the

been excluded from the NSW Collection,

New Year. So we can start to get around to

Deposit Scheme. He applied for a grant

everyone.

through the Circulate, NSW Environmental Protection Authority, Industrial Ecology Programme so he could “Close the Circle” on the life of HDPE milk bottles, something the UK had been doing since back in 2010. He was successful in securing a grant and that’s how the Milk Bottle Collective was started.

WHAT IS THE MILK BOTTLE COLLECTIVE ALL ABOUT?

Assisting business to contribute to a circular economy by facilitating a collection network for HDPE milk bottles. This will ultimately enable dairy’s to use recycled HDPE in new milk bottles.

WHY MILK BOTTLES?

A single, medium sized dairy can send about 9 million HDPE milk bottles out onto the planet each year and currently hold no responsibility

HOW CAN OTHER PEOPLE GET INVOLVED?

Make waste reduction a priority for your business; ask for proof your bottles are being recycled if your distributor takes back your used bottles. It’s great to have ethically sourced coffee beans and organic products available in your cafe, but are the hundreds of milk bottles you use per week going to landfill? Find out, and if you cannot, switch brands to one who is transparent and supports ethical sustainability practices so the farms producing the milk we love so much stick around for the long term.

HOW DO CAFES BEST DISPOSE OF THEIR MILK BOTTLES IF THEY AREN’T IN YOUR CURRENT SERVICE AREA?

Best practice is to remove the lid and cut the

for an end of life solution for them. This

ring off, wash the bottles and store upside

type of plastic is very versatile, resistant to

down in crates to dry out. Then put in your

temperature extremes and non-toxic. HDPE

co-mingled (yellow bins). Steaming them to

can also be recycled up to 9 times, so it’s time

reduce volume is also great.

NSW got started on making this happen. The

Alternatively, choose a brand and distributor

UK reached a target of 10% recycled material

that take back your used bottles. Most brands

(rHDPE) in their milk bottles back in 2015.

do these days.

WHAT ARE YOUR FUTURE PLANS?

We are currently using our grant to fund trials

FOR ANY QUESTIONS PLEASE CONTACT

at Sydney universities, hospitals & shopping

DEB@MILKBOTTLECOLLECTIVE.COM OR

centres where there is a high concentration

FOLLOW US ON LINKEDIN.

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45.

While the coffee media is busy segmenting the coffee industry into different groups, I would like to focus on a particular group that is always under rated and quite rare in the business world. Married couples do complement each other in business and can fast track all business functions if the rules of engagement are strictly followed. As a management consultant I often see difficult relationships destroy a good business model when couples go off in separate directions.

Often couples in business will end up separated because of bad financial issues and the pressure of the business. The couples that work together create amazing business models and can overcome many business hurdles like securing financial trust, problem solving and emotional support.

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CAFE CULTURE MAGAZINE

Kristine started the business with me 30 years ago and we said from the first day that we need several rules put in place if we were going to be successful. We still practice these rules today and have a successful business and a happy family life with two children who are now also involved in the business.

I have asked three other coffee businesses that we have close relationships with to disclose their secrets and hopefully share some pretty clever business concepts.

SEAN AND KRISTINE EDWARDS C A F E C U LT U R E I N T E R N AT I O N A L

PEOPLE CAFE CULTURE INTERNATIONAL: “WHAT’S YOUR D E AT O N A N D C H E L S E A P I G O T TECTONIC COFFEE ROASTERS.

SECRET IN WORKING TOGETHER AS A COUPLE?”

Deaton and Chelsea: “We respect one another and always find the humor in everything.

Laughter is our secret. Business is hard and stressful so finding moments where we can laugh is a life saver”.

CCI: “WHAT ARE YOUR SEPARATION RULES BETWEEN WORK AND LIFE?” D & C: “We force ourselves to put the computers

away and finish our day by dinner. Our iPhones are set to Do Not Disturb from 7:30pm to 7:30am so we get no notifications during these hours. We are not always successful but try to find moments that are just for us. Date night is important!”

CCI: “WHAT ARE THE BENEFITS OF WORKING WITH YOUR SPOUSE?” D & C: “Before we worked together Chelsea was

a Broadway actress working at night and Deaton was a green coffee buyer and quality control specialist for another coffee company, during the day. Now we are lucky enough to build our own schedule and spend time together.

We have a common goal to work towards, we support one another and are there for each other no matter what”.

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47.

SCOTT AND AMY ANGELO OCEANA COFFEE

couple is that they can make quick decisions and turn around special projects with lightning speed. Amy told me she also has a secret weapon with her business manager Amy Duell, who can act as her second when she needs to convince Scott of a new product or a purchase.

Scott explains to Cafe Culture that his successful

They use girl power and having two Amy’s on

life and business relationships comes from

the job is a winning formula.

separating job roles and having defined areas of the business that are specific to each person’s

CCI: “AMY WHAT IS YOUR BEST ADVICE TO

skill set. The couple both have a passion for

HAVING A GOOD BUSINESS RELATIONSHIP WITH

coffee but separate their roles, with Scott

YOUR SPOUSE?”

looking after the coffee program; buying green

AMY: “It’s all about being one another’s cheer

beans and roasting, while Amy concentrates on

squad. Positive support is always welcomed

the cafe side of the business and finances. They

in business life that is often a 24-hours a day,

also see the big advantage of being a working

7-days a week job”.

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PEOPLE

NOLAN AND SHARI HIRTE PROUD MARY COFFEE

SEAN AND KRISTINES RULES OF BUSINESS

Nolan has always been the front man of the

ENGAGEMENT AS A COUPLE:

business whereas Shari has been in charge of the back end.

• WE DON’T TALK FINANCE IN THE BEDROOM

Nolan explained that he was always happy about

• WE MAKE BUSINESS ENGAGEMENT FUN AND

OR THE BATHROOM.

Shari managing the finances of the growing

WE DO HAVE FRIENDS IN BUSINESS AS THIS

business, giving Nolan the time to develop the

IS OUR LIFE AND WE RESPECT OTHER SMALL

coffee side of the business and excite his staff

BUSINESS OWNERS FOR THE SACRIFICES

and customers with his passion and quality

THEY HAVE MADE TO OWN THEIR OWN

approach to his unique cafe structure. He

BUSINESS.

admires the strength of Shari who grew up on the land and how she could deal with hardship and the skill of a farmer to make logical business decisions. They are very excited this year as both their children have started school and Shari can step in more with the cafe side of their businesses.

• WE TRUST EACH OTHER’S DECISIONS, OF COURSE AFTER A LOT OF SOUL SEARCHING AND DISCUSSION. • WE THINK OF EACH OTHER FIRST BEFORE ADDING CRITICISM TO THE OTHER PERSONS WORKSTYLE OR APPROACH. • THE BIGGEST ADVANTAGE OF BEING IN A STRONG BUSINESS AND PERSONAL RELATIONSHIP IS THAT WE CAN WATCH OUT FOR EACH OTHER AND BE SUPER STRONG WHEN THE BUSINESS WORLD TRIES TO BEAT YOU UP.

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“Something needed to be done about this,” pondered Raymond, intuitively “how can I use what’s in my hands to impact people without just giving handouts?”

Such is the latest mantra ascending through the

of their main resource farmed, mainly due to

remote hills and rich plantations of Ethiopia,

profiteering and cuts passing through the many

producing what we all know to be some of the

hands along the way.

highest quality coffee beans on planet earth!

What they do with what they have, they do very

“Something needed to be done about this,”

well, especially against the grain of exploitation,

pondered Raymond, intuitively “how can I use

poverty and severe medical disadvantage like

what’s in my hands to impact people without

we may never know in our country, and a

just giving handouts?”

tiny village nearly 2km above the sea called Yirgacheffe is where our life-saving mantra

Introducing Freedom Coffee – Raymond’s not-

begins.

for-profit Social Enterprise solution.

Five years ago, English-born Australian

“We have set ourselves an ambitious goal of

entrepreneur Raymond Gouck accompanied his

getting closer to farmers and the communities

wife Sharon, a nurse, on a medical aid program

that they live in, and then becoming engaged

run by the organisation Crisis Aid, in a small

with the cleaning, importing and roasting

village in Ethiopia called Yirgacheffe (Yer-ga-

processes” explains Raymond, “We are

CH’EF-feh). With an innovative perspective

building a model that challenges the traditional

and a broken heart, he witnessed thousands of

commercial supply train, and we aim to

devastated faces being turned away from the

transform a traditionally linier supply chain

temporary medical tent due to overcapacity,

into an engine for transparency, collaboration

and the hard working farmers of the village

and shared success with as many not-for-profit

collecting around 27 Birr (Or $1US) per kilogram

organisations as possible.”

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1. RAYMOND GOUCK WITH A YOUNG PATIENT 2. ELDERLY MAN AWAITS TREATMENT 3. THE NEWLY BUILT CLINIC, YIRGACHEFFE 4. YOUNG BOY WORKING ON A FARM 5. VILLAGER, YIRGACHEFFE 6. FATHER AND CHILD AMONG WILD COFFEE TREES 7. FAMILY IN VILLAGE ON A COFFEE FARM 8. YOUNG GIRL

In doing so, Raymond and the team take it upon themselves to personally network and connect with local partners around the country who share the same values to source, process and export Freedom beans into Australia.

This model helps Freedom Coffee make their impact at the origin much larger: “We are able to offer crucial life saving services to local communities. Collectively, our chain of suppliers and not-for-profit organisations donate or use surpluses generated from the coffee sales to local, community-based programs such as Crisis Aid’s poverty reduction programs, clean water and medical clinics.”

Five years on from starting on the journey, Crisis Aid can be thanked for assisting over 100 women out of sex trade, being rehabilitated and educated with relevant, in-demand skills in their communities. Profits from Freedom Coffee will assist to fund this rescue project, and permanent medical assistance in villages and out in more rural areas, aiding all in need free of charge. A small plot of land has been purchased in the mountains, enabling permanent employment

and skill-development for farmers. Our goal is to return 170% of the price of coffee back to the farmers!

And it doesn’t even stop there… Once back home, Freedom beans are roasted and packaged

by Flagstaff Group – an innovative not-for-profit roaster back home in Unanderra, NSW, founded on the same empowering model: to provide life skills and create meaningful employment for people who face barriers to work as a result of a disability.

“The Flagstaff Group is a supported disability movement that both competes in the world of business and brings social benefits to their employees and the community they live in. The genius of this model is that it brings farmers and roasters to the same table, bridging the gaps that traditionally exist in the coffee market.”

The Hills are alive: with the smell of coffee and the sound of Freedom that we can all get behind at freedomcoffee.com.au For More info email crisisaid@bigpond.com

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We are such a small population of people when you compare us to the rest of the world, and then too, we are a long distance from any of the large world cities. But Australians are one of the most innovative cultures when it comes to business. We take on the world like it’s just a small jump away.

are traditional, with some coffee business

We have been totally spoilt in Australia where

owners being well known celebrities that

you can get a reasonable espresso coffee

have shared their Australian love of coffee

from most cafes now. We can now even get

and have introduced their passion to their

a reasonable espresso from a petrol station

new homeland.

or most large franchise cafe businesses.

North America did not have the influence

The USA is quickly moving away from brewed coffee and are instead heading towards quality espresso service in cafes. These were always the biggest complaints I heard from many Australians visiting North America, that they had terrible coffee service. When

immigrants like Australia did in the 1950’s, rather it was influenced by a business called Starbucks. When you read the history of Starbucks you will learn that it evolved in the eighties from a traditional Italian concept

This also goes for our coffee industry. In

you ask where these travellers were getting

the last ten years Aussie businesses have

their coffee from, it was mostly hotels, chain

shown their love for quality coffee in many

cafes and deli’s. And this coffee was often

world markets. There are Australian coffee

a brewed coffee that was dark roasted and

around quick service and quick consumption.

businesses popping up in Europe, China,

sitting for hours in a hot top brewer. Cafe

In the eighties ‘big and sweet’ ruled and

Japan and North America. The USA is

food in the USA is also pretty basic with often

the original concept of small traditional

probably the newest hotspot for Australian

the only choice being an old bagel or a soggy

cafe espresso drinks morphed into the huge

coffee and cafe concepts to influence many

croissant from the deli cabinet.

size offers of coffee beverages with lots of

large cities. Not all these coffee businesses

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with the espresso culture of Italian and Greek

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but then was pushed to its present form by the already established fast food model built

whipped cream and sugar.

PEOPLE

THE FOLLOWING PEOPLE I HAVE INCLUDED IN THIS ARTICLE I BELIEVE ARE THE REAL MOVERS AND SHAKERS FROM DOWN UNDER AND WHO HAVE STARTED TURNING HEADS IN NORTH AMERICA. IT’S NOT JUST ABOUT THE AVOCADO TOAST AND FLAT WHITES, IT’S ABOUT THE PASSIONS AND INNOVATION FROM THE AUSTRALIAN QUALITY CAFE MODEL THAT THE FOLLOWING LIST OF ENTREPRENEURS WHO HAVE TAKEN THE GAMBLE TO MOVE ABROAD AND ATTEMPTED TO CHANGE A VERY ESTABLISHED OLD SCHOOL MARKETPLACE.

Mark Dundon was not happy with only changing the culture of Australian cafes, creating masterpieces like Seven Seeds, St Ali and Paramount Coffee Project, he has also set up two USA versions of his Paramount Project in West Hollywood and in Downtown LA at the new ROW project. Americans can get the real taste of Aussie cafes’ unique quality food and

FLICKR.COM

coffee service.

Hugh Jackman has taken Hollywood by storm with his big hit movies like Wolverine and The Greatest Showman. His charity coffee business “Laughing Man” has become a popular cafe @SEVENSEEDSSPECIALTYCOFFEE

location in New York City and also online bean sales. Hugh and his wife Deborra-Lee Furness have funded this charitable project after travelling through Ethiopia ten years ago and saw the real hardships of coffee farmers and the communities they lived in. They invested with a fix to this problem and came up with a solution that assisted these communities and the coffee farmers.

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Another new player in the USA market is Nolan Hirte. Nolan has played the quality and complete coffee industry in Melbourne with his Proud Mary’s concept. Nolan and his wife Shari packed the family up three years ago and moved to Portland Oregon and set up Proud Mary in the hip location of Alberta Street in Portland North West. Nolan has recreated a full-service cafe with amazing restaurant quality food paired with high end coffee options. I say Nolan is the first to really show the USA what

Logan Kedwell, after working with Di Bella

our top end cafes deliver, giving customers

coffee in Brisbane, embarked on a project with

the complete Melbourne cafe experience. He

Phillip Di Bella in a New York coffee roasting

paddled up stream for a while to get punters to

business called Abbotsford Road in Brooklyn.

fully understand his concept, but now people

Logan has concentrated on mostly wholesale

are lining up for the amazing food and coffee

coffee accounts, offering the full Australian

experience.

service model. Abbotsford Road coffee has built a nice roastery cafe in the gentrified area in Sackett Street, Brooklyn. This industrial area is now becoming the go-to place for designers and other hip startup businesses. Logan is doing a few Aussie favourites like meat pies through the espresso bar.

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PEOPLE Tectonic Coffee in Los Angeles is the new born concept of Deaton and Chelsea Pigot. Deaton spent a few years setting up the roasting business for Toby’s Estate in New York before relocating to LA. Tectonic is roasting and wholesaling coffee in Southern California and has a thriving online coffee business. Deaton originated from Orange in NSW where he found his love for coffee CAMPOSCOFFEE.COM - NEWTOWN

working as a barista. He moved to the States to start roasting for Intelligentsia over ten years ago and fell in love with his new-found country and of course his lovely wife Chelsea.

Sydney’s Campos Coffee has set up shop in Salt Lake City, Utah with a roastery and kitchen. Will Young has also moved his family to the States to put energy into the Campos North America project. Campos Coffee is giving the same quality service in the Park City location as they did to build their successful business model in Australia.

They were recently asked to be the guest coffee roaster at the new La Marzocco cafe in Seattle which highlighted selected coffees from the Campos stable.

THE ABOVE LIST IS A SMALL GROUP FROM THE APPROXIMATELY FIFTY AUSTRALIAN COFFEE AND CAFE BUSINESSES CREATING AN IMPACT ON THE USA MARKETPLACE. AS THE FULL-SERVICE CAFE CONCEPT DEVELOPS IN NORTH AMERICA, THE SUCCESSFUL AUSTRALIAN MODEL OF GREAT FOOD AND COFFEE COMBINED WILL LEAD THE NEED FOR MORE PROFITABLE BUSINESS MODELS TO EXIST. THE ECONOMY IS PEAKING AGAIN IN THE US SO IT’S GOOD TIMING FOR AUSTRALIAN HOSPITALITY BUSINESSES TO SHIFT INTO THIS LARGE OPEN SPACE.

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SWEETNESS ISN’T OUR THING.

AT LEAST 5X LESS SUGAR THAN OTHER CAFE ALMOND MILKS CAFE CULTURE MAGAZINE

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F E AT U R E

@baristasforbaristas

WHAT GETS YOU FROTHING?

AGNIESZKA ‘AGA’ ROJEWSKA

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PEOPLE

Almond Breeze Barista Blend, the low sugar cafe almond milk, and BaristasforBaristas.com are dedicated to pushing our industry forward and helping to continue to grow Australia’s thriving coffee scene.

During the past three months I have been to Berlin, Indonesia, Romania, Brazil, South Africa and China. In coming months I will be in Italy, Oman, Australia, New Zealand, and Austria – well, those are the ones that are scheduled for now.

BaristasforBaristas.com continues to speak to those leading the charge, and this month the team spoke to 2018 World Barista Champion Agnieszka ‘Aga’ Rojewska. Since becoming the first female World Barista Champion, Aga has been travelling the world for coffee events and masterclasses. Aga will tour Australia and New Zealand at the beginning of October and judge the Almond Breeze Barista Blend latte art Grand Finals on October 1st, World Coffee Day.

What’s your biggest piece of advice for anyone looking to start competing at an International level on the coffee stage?

You’re sharing your knowledge at some masterclasses in conjunction with Almond Breeze Barista Blend and BaristasforBaristas.com. What are you most looking forward to sharing with the baristas?

Who or what inspires you?

Tennis player Roger Federer inspires me because he is a great player and an amazing human. He has had his ups and downs, but he enjoys what he does, is not afraid of failures and he always continues to get up. His attitude towards life and family is also incredible.

You travel a lot for work. What have you been up to recently?

Well, since the World Barista Championships I have been travelling mostly for coffee events and masterclasses, plus talks and consultancy projects.

The biggest one: READ THE RULES. I know it sounds silly, but rules are the manual to win that competition – you have to really understand them and follow them.

My second bit of advice would be to be patient and keep going. It will not happen overnight, you need to work hard for the success. During most of the preparation time you will be tired (and probably slightly depressed), but if you get through it, it will get better and you will see great results.

I want to see their point of view and mostly get to know their approach to coffee. I have found through my travels that I get to know different points of view of both more and less experienced baristas which shows me that coffee is an even more complex and interesting subject.

Finally, what are your views on automation? Could a robot do your job?

Yes, and it would be more consistent and probably make better coffee than me! I’m

You’re part of the line up of judges judging the Almond Breeze Barista Blend Breezey Masters grand finals, what are the most important things to take into consideration when judging a professional competition like this?

not afraid of that as I know that humans make a lot of mistakes. But robots have to be programmed by humans, so our job is safe, but it’s just in a different way.

To keep up to date with Aga and

I will be looking for good contrast in patterns, symmetry and position. In addition to that, I’ll be looking at the quality of the picture (is it recognisable and clear), the creativity and the difficulty.

her world travels, give her a follow on Instagram @agarojewska. Want to tell us what gets you frothing?

Drop us a line @baristasforbaristas or BaristasforBaristas.com.

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[SOCIAL MEDIA]

We can all think back when we were baby baristas and admiring the “Cool Ones” of the coffee shops. Dreaming that we could be like them or just thinking “Damn! They’re so freakin’ cool!” That, was your first Barista Crush. A Barista Crush is not a creepy “damn you’re fine girl,” “Can I get yo numba?” This is the Justin Biebs poster you place on your wall. You’re in total fan girl mode. And these are the Baristas you should be going nuts over. Let’s start it local for all the Aussie’s with some Baristas you should obvs know...

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@JIBBI.THE.LITTLES

by Dave Lemieux

@JIBBI.THE.LITTLES You gotta admire her! She’s a vision of an amazing barista, with latte art skills to match.

When I first started learning latte art I bought her jug, like many others, because when a master speaks, you listen.

Creating a name within the industry and a brand to match.

PHOTO: @EMIFUKAHORI

PHOTO: FACEBOOK.COM/CAFFEINATEDLAMB

@EMIFUKAHORI

@CAFFEINATEDLAMB

PEOPLE

@CAFFEINATEDLAMB So many people within the industry take coffee way too seriously, it is always such a great sigh of relief when someone has fun with coffee.

That’s Jess for you. She is such an amazing woman to follow, because she’s constantly encouraging other baristas with their latte art and praising their successes on her story.

Plus her make-up is always on fleek, don’t think we haven’t noticed lovely!

@EMIFUKAHORI If you ever got the chance to meet Emi, you’ll quickly know why she is one of the best. She treats everyone in the industry with so much kindness. As well, her approach to coffee is one of curiosity, constantly exploring what can make a better cup! She is one of a kind!

@PERIPERIPENG

@PERIPERIPENG Daphne is what true dreams are made of! If you aren’t following her on insta I feel bad for your feed. She is one of the best if not the best at doing crazy 3D latte art. Posting some of the cutes and most insane cups of coffee! Bow down to the master!

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@CUZACUZACUZA If you aren’t a latte art fiend, you will be after you view this page. He blows my mind with the art that he does. There is such a crazy attention to detail, that you’re probably going to think that he is a robot.

I still think that might be true.

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@_LEE_SHANGHOON Some of the crispiest latte art you’ll have on the gram.

The contrast that he gets just makes you question every drink you have ever poured. The skill of this guy is just crazy incredible! And the awesome thing is he has some crazy vids that you can try and learn from!

PHOTO: @EMIFUKAHORI

@JEON_JOOYEON @_LEE_SHANGHOON

@CUZACUZACUZA

@JEON_JOOYEON I had the pleasure of watching Joo Yeon’s WBC routine, and I think with many other people, we had the thought that we were seeing a champion perform. The passion came rolling off her.

Give her the respect she deserves. What a powerhouse!

PHOTO: FACEBOOK.COM/CAFFEINATEDLAMB

PEOPLE

@DEEZWILLIES Danny - he’s one cool guy.

Competing in the WCiGS you might see why I think he is so cool. I pretty much want to be Dwight Schrute and wear his face. Follow him and you won’t regret it, he’s been doing some really fun things with coffee and livin’ his best life.

@DEEZWILLIES

@SHINSAKU_SAMURAI

8.

@SIMON_BARISTA

@SIMON_BARISTA If you’re new to coffee or if you’re not, Simon is your man. Having a passion for growing the industry through education, he pours into other baristas the knowledge that he has. I’m lovin’ what he is doing to grow the industry. You have a lot to learn from him. Give him a follow, I’m sure you’ll become smarter for it.

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J A I R O & FAT I M A

Golden Bean North America & Australia are proud to announce that roasters won 26 medals with coffee from direct trade social enterprise Gold Mountain Coffee Growers of Nicaragua in the 2019 Golden Bean competition in North America!

The staff of Gold Mountain Coffee Growers are

We’re highlighting Gold Mountain Coffee Growers as an example of how roasters can use high-cupping coffee to make a positive impact at origin through direct trade relationships.

They’re treating coffee growing like fine wine

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present on every partner-producer farm during picking, to verify the quality and traceability of every bean that reaches a roaster, using tools such as refractometers and ripeness bracelets to ensure perfect picking. Their Q Grader cups every lot by farmer, parcel, variety, and day of picking.

vineyards. Notably, no partner-producer will pick their coffee if Gold Mountain’s quality control staff isn’t standing on the farm with a refractometer and ripeness bracelet.

Once the coffee is picked, workers at conveyor belts still bring the coffee to competition-levels of perfection.

This amount of dedication is why roasters have won so many Golden Bean medals using their coffees.

Gold Mountain Coffee Growers knows about coffee quality because they have their own award-winning farm in Nicaragua, Finca Idealista.

As if that work on quality weren’t enough, Gold Mountain Coffee Growers bought a rainforest to protect it, gives free computing classes to girls from coffee communities, and supports farmers through access to credit, their living seed bank, and technical advice.

MARIA VELASQUEZ

PEOPLE

G O L D M O U N TA I N COFFEE GROWERS G O L D M O U N TA I N C O F F E E G R O W E R S . C O M @GOLDMTNCOFFEE

Adam Paronto of Reprise Coffee Roasters in Winnetka, Illinois said: “We’ve never seen a farming group with so many excellent coffees. Our customers appreciate that with these coffees, we are building a palatable world and making ethical purchasing decisions.

We literally win medals every year with these coffees and change our customers’ conception of how incredible coffee can taste.”

For more info visit WWW.GOLDMOUNTAINCOFFEEGROWERS.COM or @GOLDMTNCOFFEE

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Five

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INDUSTRY

Running a cafe looks easy, or it may be fair to

cafes and my first was 17 years ago in

say - it looked easy. The reality is that the price

Melbourne when the cafe scene was just about

of a cup of coffee really hasn’t increased much

to boom. There was minimal competition,

in 20 years, reinforcing the misconceptions

creating good coffee was a secret craft and if

around the sustainability of the cafe industry in

you got the formula right, you could earn a

its current state.

great living and make good money when it was time to sell.

It’s timely that the mainstream media conversation has now turned to addressing

Times have changed and the margins around

wage increases, profitability, market saturation

profitability have halved, presenting a real

and sustainability, with a more realistic look

challenge for cafe owners to make any profit,

at what it actually costs to deliver the cafe

let alone earn a decent wage. Good financial

experience to the consumer, when you factor

outcomes are still possible but the reality is

in the supply chain that brings your latte to the

that market saturation, wage increases and a

table.

lack of government support for small business has decreased the chances of making as much

The solutions may sit in technology, efficiency

money both during operations and at sale,

training, automation and pricing restructure,

unless you’ve truly nailed it.

but at what expense to the jobs that exist in the industry? Cafes will likely look a whole

I don’t think it’s smart to ever draw a line in

lot different in 5 years time if the entire

the sand and say THIS is the definitive way to

sustainability and profitability formula is not

do things. Life, technology and the commercial

addressed.

world are moving way too fast to be that arrogant. The more open we are as business

After 30 years working in a wide variety of

owners, to bend and flex with the changes that

hospitality situations, my favourite space

influence our industry and economy, the more

remains the cafe. I love beautiful coffee, the

chance we have to survive and thrive.

casual banter that a great team facilitate, great food, and the community and people that

When I started my consulting business I did a

weave together another day in the life of a cafe.

lengthy analysis of the elements and principles that were at play in my cafes, and that

I’ve owned four busy, profitable and awesome

contributed to my success.

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This led me to create a methodology that I call the 5 Elements of Cafe Alchemy. These 5 elements influence the success or, when misaligned or not addressed, can contribute to the failure of a cafe business. This methodology has been stress tested and refined, and it works.

Here’s the formula in a nutshell.

Actually, before I go there, I’d like you to close your eyes and picture the image of the plate spinner. I’ve actually never seen a plate spinner in real life, but I know the deal - a number of plates on long poles, a person spinning each plate at the right time to keep all of the plates rotating simultaneously. This is the picture I want you to hold in your mind, this is the image of Cafe Alchemy.

Your People... that’s you, your team, your customers, your community and your suppliers.

You are in the people business and you need to have strategies that ensure you are aligned and engaged with all of the people that contribute to the success of your business.

Cafe Alchemy has five core Elements They are; 1. People 2. Product 3. Processes 4. Profitability

Your people (your team) are the ones that deliver on your dream and ultimately your dream is the Product you deliver to your customers. Your product is everything from your music choices, your menu, the way your team presents, the state of your bathrooms, your

5. Promotion

team culture, all the way up to the customer experience your cafe delivers. There’s so much more to your ‘product’ than just your food and coffee.

These five elements should work together in harmony. When one element is in discord, the other elements are affected. It’s like an ecosystem. In the cafe space, discord or a lack of cohesion usually presents itself in decreased profitability and lower sales. On the flipside, when the 5 elements are tuned and humming, your business is running like a well oiled machine, bills are paid on time, your team are engaged and there are less surprises.

The shallow dive into these elements goes like this;

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INDUSTRY

The Processes you have in your business are what keeps your business on track with its goals and underpins your success or failure.

They are anything from business planning, financial reporting mechanisms, cafe operational procedures, and position descriptions, to KPIs around learning customer names, and pouring the perfect rosetta or V60.

Creating financial oversight and building strategies around maintaining Profitability is fundamental to ongoing success. A lot of cafe owners haven’t created their own unique profitability formula and may be working blindly in the space, never looking at where cost of goods or wages are at.

Being on top of your Profitability means drawing and analysing weekly reports that drive new strategies for success. A quarterly P & L from your accountant is too late in this fickle market.

Cloud based software like Kounta and Xero lets you check in on the numbers any time, even at home at night with a glass of wine in your hand. I recommend involving managers and team leaders to understand financial goals and targets so they have clarity about what the business needs. Being present with your Profitability needs lays the foundations for cafe success.

Promoting your business is the final element for achieving cafe alchemy. Taking a flexible and creative approach to promotion is a great way to cut through in a saturated market. This means thinking outside the box, trying new activities and partnerships to bring in clientele, being on top of your game for your existing customers, having a clear social media strategy, and really harnessing the opportunities that your existing client base can present. What helps in promoting your business is being confident in your USP, your team and your ability to execute your vision.

The cafe landscape will continue to change, re-shape and flex with market, societal and environmental forces. Whatever shape the future takes, the foreseeable future presents customers with plenty of choice in where they spend their money and time. This will continue to place pressure on cafe owners who sit in direct competition with other cafe owners, everyone vying for their piece of the pie. If you’re starting up a cafe or already in business, the only choices are to close the doors or make it work.

So whether you’ve imagined short black saucers or mains sized plates, get your plates up in the air and start them spinning. When one of your 5 Elements wobbles out of balance, revisit your vision, realign your plates and repeat the process. Your success is a work in progress, and it will take continual points of refocus, but when you understand the elements that are driving you toward your vision, you have every chance to achieve your goals. CAFELAB.COM.AU

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I think that many of us have been there...

It’s Friday evening and you’d planned to

And then the REAL question comes.

leave work hours ago but you just kept

‘Is all of this worth it?’

working instead. The local socialising

It’s Friday evening and you hear the sounds of a local social event as you empty the bins.

Or wash some dishes.

Or attend to a broken piece of furniture or equipment.

doesn’t so much remind you that you’re

Are the long hours worth it? Are the

missing your own social occasion. You

staff management stresses worth it?

just want to be at home doing as little as

Are the customer service struggles worth

possible.

it? The quality control issues? The marital tensions, the supplier shortcomings...

It’s Friday evening and, probably not for the first time, you’re thinking, ‘I’m the

But then you finish tidying up, turn out

business owner – why am I doing this

the lights, drive home, eat dinner, go to

menial task?!’

sleep and the question goes away. At least for a while.

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INDUSTRY

MARTYN SMITH IS A CHARTERED ACCOUNTANT AND GRADUATE MEMBER

THE QUESTION Is it worth it?

OF THE AUSTRALIAN INSTITUTE OF COMPANY DIRECTORS. THIS ARTICLE CONTAINS GENERAL INFORMATION ONLY AND SHOULD NOT BE TAKEN AS CONSTITUTING PROFESSIONAL ADVICE.

It’s probably THE question. Certainly more important than, which is the best font for your new menu.

From a financial perspective, the answer to THE question is easily attainable. I’m not sure how many of us realise that, likely even fewer of us have worked it out.

Read on if you’re interested in your answer.

SOME OTHER QUESTIONS The answer to THE question is arrived at after answering some other smaller questions like; • What do you think of your house (unit, townhouse, ranch etc)? How happy would you be to live in smaller premises, with less amenity and in a less desirable neighbourhood?

• What’s the lowest level of income you’d be willing to live on?

• Realistically, when do you expect to retire?

• What’s the maximum number of hours you’d be happy to work over the next year or so?

Or, to come at it from the other direction – how many hours would you like to spend on other (non-business) pursuits over that period?

• What do you consider to be a normal holiday for you?

• What motor vehicle are you hoping to trade up for next?

Accountants like me know that each of those answers have a dollar value, or at least a defined range.

Say, like my wife, you’re hoping to trade up for a Grabber Blue 2017 Ford Mustang. Easy peasy; that’s about $45,000 up-front or $1,400 per month on a three year lease. In our situation,

that means we need to generate about $23,500 of profit per year to give her 306 kilowatts and parking stress.

Your vehicular requirements may have a more modest power to weight ratio and you may be more motivated by visiting family and friends in foreign lands. Whatever your goal or goals, a cost can be calculated. And these goals are less aspirational and more about the minimum level.

NUMBERS VS OUTCOMES Sometimes finance types get very emotional about numbers. We’ll yell out, ‘Well done, you made 6.39%! That’s so much better than the 4.92% last year.’ Your blank look may not explain clearly why you’re not excited.

It’s helpful to remember that the numbers are not the final outcome. The Mustang is the outcome and the numbers can help us to realise the outcome. If you tell your accountant that you want a Mustang and they proudly announce that you’ve made an extra 21.8%, ask them how many Mustangs that is. If they tell you that you have a free cash flow of $18,500, ask them how many Mustangs that is.

A MEANINGFUL QUESTION Once you know how many Mustangs, how many houses, how many years until retirement and so forth, you have an answer to the question of whether it’s worth it. It’s not a dollar figure, it’s not a numerical answer as such, but the numbers helped you get there.

If you come in at three quarters of a Mustang, you can start clearing the garage. If they tell you it’s a steering wheel and set of floor mats, it will be time for some harder questions. Likely, it presents you with some options such as; you can have the Mustang but not the holiday. You can have the early retirement but not the short working hours.

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You may discover targets that are tantalisingly close. It’s a kind of balancing act and you can picture a set of scales if that’s helpful.

On one side you have the things you’re contributing. They fall into categories like time and effort, risk and skills.

The other side contains categories like lifestyle, reputation and non-business activities. The Mustang is a lifestyle choice in this instance.

Work hours Risk Skills

Lifestyle Reputation Non-business activities

Once the sides are given a dollar value and then translated to goals, they will look something like this; (You may notice that I didn’t include any Mustangs in the conclusion. I didn’t want anybody to get their hopes up.)

45 work hours per week 5-10% chance of losing house Technical, sales/senior management skills

THE question then becomes; is it worth contributing the items on the left side in order to gain those items on the right?

I’ve deliberately removed all dollar figures to make my point and I’d expect specific financial values to be rare. I believe it’s more meaningful to describe what the

THE BIG GOAL Before I finish, it’s important to get a bit fluffy. By that I mean, to talk about the things ‘that can’t be valued’. In typical style, I both agree and disagree that some things have no price.

The consultants were amazed when the business’ founder told them that he was already clear on his mission – to provide training and employment opportunities for local young people. He wasn’t particularly committed to landscaping, he’d be happy running any business that

dollars represent.

The story is told of some consultants who worked with a business owner on his strategic plan. You’re probably not surprised that the consultants were keen for him to clarify his mission statement.

I can picture you rolling your eyes at the thought.

achieved the same purpose.

GETTING IT DONE There’s a certain irony in that business owners are action-oriented; picking up tasks (and rubbish) that have to be done but have fallen through the gaps. Yet, this strategic goal-setting task may easily be missed. It’s not urgent, it’s not familiar and we may fear its consequences.

Hopefully I’ve reduced some of the mystery of it and you understand the broad principles. I concede that the benefits may be substantial, but may easily take 12 months to begin to be realised.

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2 short holidays in Australia each year Soccer coaching 4 BR house, northern suburbs Retire between 62 and 65

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The business in question was a landscaping company and, if you’ve finished rolling your eyes, you can probably also reel off an appropriate mission statement with only a few seconds of preparation.

I don’t consider it casting aspersions to say that he’d give up such a business if it didn’t provide a minimum level of income.

We all need to pay for the essentials, and avoid jail. Importantly, ‘minimum’ and ‘essential’ are subjective concepts and mine may be different to yours.

That’s just fine.

by Martyn Smith

THE ORIGINAL TAMPER

THE ORIGINAL REG BARBER

www.coffeetamper.com QUOTE THE CODE CCRB WITH YOUR ENQUIRY CAFE CULTURE MAGAZINE

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The daily life of a smart phone user...flick, flick, flick, scroll, scroll, scroll...pause read, watch the beginning of a video...flick, flick again.

Gone are the days of posting something online, people seeing it and the cash register ringing. Social Media algorithms and behaviour have changed a lot.

Customers are looking for the real deal, the humanisation of a brand, the face behind the logo the person who makes their favourite coffee. They want to get to know you, to see what you are all about, in fact 75% of people will google you before they buy from you, and what they check first is your social media accounts.You want to be the business that stops the flick and gets the click.

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INDUSTRY

BRON WATSON IS CHIEF COFFEE DRINKER

DO YOU STAND OUT?

AND CEO AT BRON WATSON, MOTHER

The fact is this, the aim of the game with marketing on social media is to get the right message to the right people at the right time. One of the most common questions I am asked is which platforms to be on.

OF 5, ENTREPRENEUR, INFLUENCER, NETWORKER, BREAST CANCER THRIVER. DURING THE PAST EIGHT YEARS, BRON HAS PROVIDED EDUCATION, SUPPORT AND INSPIRATION TO THOUSANDS OF ENTREPRENEURS THROUGH PERSONAL MENTORING AND ONLINE PROGRAMS IN SOCIAL MEDIA. MEET BRON ON INSTAGRAM @BRON_WATSON AND BRON@BRONWATSON.COM.AU

•

• •

Right now…Instagram is the quickest growing platform and is a must.

Facebook – due to the sheer number of users, is definitely worth being on, with both your business page and personal profile…a mix and match approach.

Facebook Groups – a great virtual network, and a fantastic place to connect with your target audience.

YouTube and Pinterest – these are valuable for SEO…think of them like Google.

• • • •

People are looking for solutions to their problems, plus searching for things they need and want. Choose TWO platforms and do them well.

A CLOSER LOOK AT INSTAGRAM

Instagram is an incredibly visual platform, based primarily on photos, video and of course stories and a great place to be an influencer in your community. No doubt you may wonder if your audience is on Instagram. They are.

There are two types of audience, a passive or active user. A passive user likes to scroll and watch, whereas an active user comments, gives hearts freely, tags and shouts out. Be an active user and attract this kind of person back to you.

The concept of influencer marketing I am referring to here, is YOU being the influencer…no, not promoting brands like

TIPS TO STAND OUT ON INSTAGRAM

•

Let me list a few options for you:

•

Ms Kardashian…I mean representing your brand in a fun, authentic and unique way.

Stand out online using organic strategies… ones that cost nothing but a little time and money.

• •

Post every day – have a business account, the insights will tell you when your audience is online and post when they are most active.

Be consistent – choose a theme, a couple of fonts, 3 – 4 colours and style, and stick to it.

Engage – answer ANY questions, thank people for following you.

Give always – provide valuable content.

Use your own message, forget what everyone else is doing – share what you have been up to, and what is important such as sustainability and whole foods.

Use polls, ask questions, cultivate an organic relationship without trying to push the sale.

Always use location in stories and the newsfeed.

FINAL THOUGHTS...

One of the most effective strategies you can do is to collaborate with other brands and businesses who are complementary to your target audience…it’s completely free!

It’s all about discovery, you tag and shout them out and they do the same for you.

The more activity on your post in the first hour the better. The magic number is 10,000 followers…congratulations you will be an official micro-influencer!

Social media is a credibility cultivator, it’s a long game, and may take a while to get the results you want. It may feel like you’re getting nowhere, but keep at it… test, measure and tweak, the insights will become your best friend.

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2019 2020 78.

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ANNUAL BUMPER EDITION

www.cafeculture.com

30-01 SEP EXPO BRASIL CHOCOLATE (EBC) - SÃO PAULO, BRAZIL

august |2020

04-07 MICE & WBC (WORLD BARISTA CHAMPIONSHIP AND WORLD BREWERS CUP) - MELBOURNE

may |2020

01-02 TORONTO TEA FESTIVAL - TORONTO, CANADA

february |2020

19-23 GOLDEN BEAN AUSTRALIA - PORT MACQUARIE

november |2019

D O W N L O A D A N D P R I N T Y O U R E V E N T C A L E N D A R AT W W W. C A F E C U LT U R E . C O M / E V E N T S

01-03 JAPAN INTERNATIONAL TEA SHOW - YOKOHAMA, JAPAN

july |2020

june |2020

18-20 WORLD COFFEE CHAMPIONSHIPS - WARSAW, POLAND

23-26 SPECIALTY COFFEE EXPO - PORTLAND, USA

april |2020

10-12 VIENNA COFFEE FESTIVAL - VIENNA

january |2020

18-22 HOST MILANO - MILAN, ITALY

october |2019

08-10 COFFEE FEST NEW YORK - NEW YORK, USA

march |2020

14-15 COFFEE & TEA FESTIVAL VALLEY FORGE VALLEY FORGE, PENNSYLVANIA

december |2019

23-25 TEA & COFFEE WORLD CONFERENCE - HONG KONG

september |2019

The Freezoccino where it all started.

In 1999 Cappuccine Australia started distribution of its Freezoccino ice blended powder mix direct to cafes in Sydney.

It was one cafe at a time with a promise to deliver amazing tasting, innovative beverages and personal service to all its customers. A philosophy that is still at the heart of this family run business which now distributes direct to cafes and franchises across Australia.

The market in 1999, was consuming coffee

HELLO CHAI

of course but the only cold beverage was

With an ever-increasing thirst for new and

a milkshake, ice cream filled iced coffee

existing flavour profiles the early 2000’s

or flavoured milk. Cappuccine introduced

saw Cappuccine Australia, introduce the

Australia’s first powder mix for frappes

first instant chai mix in the market. “It was

or ice blended drinks, a unique idea at

a hard sell at first “ says Saul Lakofski -co-

the time. Branding it ‘Freezoccino’ was

founder of Cappuccine Australia who runs

explanatory and consumers instantly took

the family business with his brother Steven.

to this delicious, sweet and icy beverage. It

“The only people wanting Chai Latte was

was a lot less rich than a normal iced coffee

one customer who had a backpacker’s

and could be simply blended with ice and

cafe in Cairns. But little did we know

water.

that our Chai Latte would become our biggest selling product and Chai would

So popular was this concept that

be a standard item on every cafe menu

Cappuccine soon followed up the Original

in Australia, even selling in your local

Latte flavour with other legendary mixes

supermarket.”

such as : Toffee Coffee, Chocolate Decadence and White Chocolate

MATCHA, RED VELVET, TURMERIC,

Symphony. Consumers could not get

TARO

enough of these flavours and retailers

INSTAGRAM WORTHY

loved the ease of use, consistency, portion

“From about 2010 we started seeing

control and profitability.

influence from the East meets West flavour profile. We introduced our Matcha Latte

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With a bit of imagination cafes were soon

powder mix, which was once again a

putting their own touches into the mixes

first.” Steven adds - “This was the first

and creating signature drinks that set them

Matcha latte mix suitable for ice blending

apart from their competitors and created

in Australia. The rise of Instagram – and

loyal customers.

people drinking with their smartphones

EVENTS

buoyed the popularity of our colourful green,

The SANS BLENDS is a trio of vegan friendly

yellow, red and purple beverages served both

powder mixes – Iced Coffee, Vanilla Protein

hot and cold and really got customers through

Smoothie Base and an organic Pea Protein. No

doors.”

refined sugars, no dairy, yet designed for cafes

“No-one can resist a photo of a Red Velvet

to create simple measurable healthy drinks.

Latte“ says National sales manager Carl Sevitt.

The Energizing Superfoods range has the 2019 – WELLNESS, HEALTH, NATURAL,

legendary Cappuccine taste in a vegan Iced

“BETTER FOR YOU”

Cacao Chocolate and the Turmeric Cinnamon

BACK TO BASICS

Blend creates the first vegan powder mix

Todays demand for healthy, clean and natural

designed for ice blending.

products has seen Cappuccine Australia, once again take a pioneering and innovative inclusion

These new product lines are truly yum and are

into its product range.

available nationally through Cappuccine

This year they will launch 2 new brands that

Australia. Phone1300 788 355 for more info.

they have developed specifically for the health and wellness segment.

www.cappuccine.com.au

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EVENTS

SYDNEY’S BIGGEST WORLD COFFEE DAY PARTY [BREEZEY MASTERS GRAND FINAL]

The Breezey Masters is in its fourth year and will be holding the grand final at Specialty Coffee Curators in Sydney to crown the Australasian Breezey Master Champion. The Breezey Masters is a top class latte art competition that lets baristas showcase their skills using Almond Breeze Barista Blend, the low sugar cafe almond milk.

• Aga Rojewska, 2018 World Barista Champion • Jibbi Little, 2019 Australia Latte Art Champion • Lucky Salvador, 2017 Breezey Masters ‘Grand Breezey Master’ This year, eight talented finalists from across Australia and New Zealand will battle it out for this year’s top prize, with both first and second place-getters then earning a trip to the USA to compete at the New York Coffee Festival in October. For the first time, the AU/ NZ representatives will then go head to head against America’s best baristas in the inaugural

Almond Breeze Barista Blend, the low sugar food service almond milk designed specifically for baristas by baristas, is proud to be hosting Sydney’s biggest World Coffee Day party to celebrate the first birthday of BaristasforBaristas.

Almond Breeze Barista Blend World Series Coffee Smackdown.

Almond Breeze Barista Blend Country Manager for Australia and New Zealand Michael

com. The free-ticketed party, taking place at

McNulty has more surprises in store for the

Specialty Coffee Curators in Marrickville on

night of celebrations, “In addition to the two

Tuesday 1st October, will coincide with the

finalists heading to NYC for the AU/NZ vs USA

crowning of the Almond Breeze 2019 Breezey

smackdown, we’re adding another wildcard

Masters Champion.

round for one more talented barista to secure a spot to compete in the US too. So if you fancy

The specialist latte art competition, now in its

yourself as a whiz with the almond milk, we’d

fourth year, sees baristas from across Australia

love to hear from you and see you there

and New Zealand, showcase their latte art skills

on the night for a chance to be a part of the

using Almond Breeze Barista Blend and vie for

team of three to head to the US!” said Michael.

the esteemed mantle of the region’s best.

In a global coup, this year’s grand final judges

BaristasforBaristas.com 1st Birthday and the

are three of the most well recognised and

Breezey Masters final will start at 6:00pm

respected leaders in the international coffee

until11:00pm. Entertainment will include music

industry who will all be in attendance on the

from a Sydney-based DJ, coffee painting with

night, including:

Bondi-based artist Stephen Evans and much more, as well as complimentary light snacks and beverages, including special Almond Breeze cocktails on offer.

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Launched in 2018, BaristasforBaristas.com was created to connect people in the coffee scene and invest in the future of the industry. BaristasforBaristas.com is now Australia and New Zealand’s leading coffee industry hub, committed to providing information and resources to the talented barista, coffee and hospitality community.

For more information to attend the Breezey Masters Grand Final and join in the BaristasForBaristas.com 1st Birthday Celebrations simply head to the BaristasforBaristas.com events page, message @BaristasForBaristas on Instagram or email the team at almondbreeze@daylightagency.com.au.

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F E AT U R E

GRAND BREEZEY MASTER who will take the title?

LOCATION Specialty Coffee Curators 146 Victoria Rd Marrickville NSW 2204

d n a r G F inal !

2019

DATE AND TIME Tues 1st October 2019 5.30pm – late

for more info visit baristasforbaristas.com CAFE CULTURE MAGAZINE

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Earlier this year, Countrywide, Australia’s largest Food Service Distributor Group, ran their Cafe` of the Year ` promotion. With more cafes registered and more votes than the previous year, the competition created quite a buzz across the nation!

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The top prize of $25k and the Countrywide

from so many companies and organisations

Café of the Year 2019 title went to

vying for the consumers attention, we are

Alowishus Delicious of Bundaberg,

honoured and humbled that our customers

Queensland. Alowishus Delicious is a

chose us. It makes us want to do, and be

customer of Countrywide Distributor, North

more for our customers, it makes me want

Coast Foods and have now taken out the

to do, and be more as a leader. Thank you to

title for the 2nd year in a row – what an

Countrywide for making this possible.”

achievement.

After donating a total of $10,000 to two Countrywide recently caught up with Tracey

local charities chosen by their customers,

McPhee, owner of Alowishus Delicious on

Angels Community Group and The

what the win meant to her and the team.

Foodbasket, it is clear that the team at

Tracey said “Alowishus Delicious and the

Alowishus value their community and love

team were so thrilled to win 2 years running.

giving back! As for the rest of the winnings,

It really means so much to us as our business

they threw a party for the team in Bundy

truly values community and relationships.

and Maryborough along with the crew from

We love that our customers love us enough

their Countrywide Distributor, North Coast

to take the time to vote for us. In this

Foods and are planning to do something big

increasingly busy world, with bombardment

for the team for their Christmas Party.

EVENTS

CONGRATULATIONS ALSO GOES TO ALL THE REGION WINNERS OF COUNTRYWIDE CAFÉ OF THE YEAR 2019: • QLD: THE COFFEE SHOP, MACKAY – DISTRIBUTOR: WHITSUNDAY FOODSERVICE • WA: THE COTTAGE CAFÉ @ THE BERRY FARM, ROSA GLEN – DISTRIBUTOR: CRAVEN FOODS • SA/NT: NORTH BEACH KITCHEN, WALLAROO – DISTRIBUTOR: CENTRE STATE FOOD SERVICE • VIC/TAS: COFFEE BANK, PYRAMID HILL – DISTRIBUTOR: CADELL FOOD SERVICE • NSW/ACT: LE BON MELANGE, GUNGAHLIN – DISTRIBUTOR: FROZPAK FOOD SERVICE

You can see that after another fantastic year of Countrywide Café of the Year, Countrywide’s Distributors and their Supply Partner Sponsors were thrilled to present the winning cafés their prizes!

For more info visit www.cwcafeoftheyear.com.au

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For the

LOVE OF COFFEE Join us in Port Macquarie for COFFEE ROASTERS COMPETITION AND CONFERENCE

NOVEMBER 19-23, 2019

WWW.GOLDENBEAN.COM.AU GOLDEN BEAN AUSTRALIA/NZ RYDGES, PORT MACQUARIE NSW INFO@GOLDENBEAN.COM 88.

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THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE GOLDENBEANCOFFEEROASTERCOMPETITION

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AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY 2017/18

This is the ultimate Cafe Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital cafe market.

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

WHAT SHAPES YOUR INDUSTRY REPORT

Now in our 6th year Cafe Pulse has a wealth of statistical data captured and leads

Cafe Pulse is an independent research company providing a unique resource

the Cafe Industry as the trusted source of Cafe trends Australia wide.

for Australian Cafe businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in

KEY INSIGHTS AND CAFE TRENDS

general.

This is the ultimate Cafe Industry OOH coffee market report that will greatly assist

In consultation with a cafe owners panel, the inaugural Cafe Pulse survey

you to better understand the important growth factors that shape this vital cafe

(September 2010), an idea to improve Cafe Industry service satisfaction was

market. Ideal for marketing and brand managers, sales managers and their

developed to address real issues in the cafe market. We then received over

sales staff, manufacturers and importers, green bean suppliers, beverage and

665 completed Cafe Pulse surveys, representing over 900 individual cafes. This

snack food companies, fresh food and wholesalers, service providers and small

enabled us to collect valuable industry statistics, information and cafe supplier

business insurers, just to name a few.

performance measurements.

Available as a summary or a full and comprehensive report.

For further information or to purchase these important reports contact info@cafeculture.com

CAFE CULTURE MAGAZINE

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REVIEWS

When David Rosa took the plunge, left his old job as a successful marketing executive and opened Bay Coffee Roasters in 1997, he joined a rather secretive industry with a lot of ‘gatekeepers’ and a reluctance from those with experience to share their knowledge for fear of educating the competition.

Twenty years on, after selling his successful roasting business in 2016, he has poured his accumulated knowledge into his new book, The Artisan Roaster.

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WE RECENTLY GOT IN TOUCH WITH

Cafe Culture: What was the goal when you

ROSA TO DISCUSS WHY THE BOOK WAS

decided to write this book?

WRITTEN, HIS BACKGROUND IN COFFEE

David Rosa: My goal was to write a complete

ROASTING AND THE ROASTING INDUSTRY

guide book on not just how to roast coffee,

AS A WHOLE:

but on how to start and run an artisan coffee roastery from start to finish. I wanted the reader to not only benefit from my successes but also learn from my mistakes. I also wanted the book to be written in an easy to read manner that would be informative and useful to both novice and experienced coffee roasters worldwide.

CC: How have you seen the roasting

internet days! Thankfully the industry is now

industry change over your time in the

way more collaborative and inclusive with a

industry?

common goal towards improving coffee quality

DR: Oh there has been a total shift! I entered

from farm to cup; certainly a change for the

a very closed and secretive industry in 1997

better. Consumers have also refined their tastes

with very little modern or accurate information

and are starting to appreciate coffee like wines

available either in book form or in dial up

for their individual characteristics and flavours.

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REVIEWS

D AV I D R O S A

CC: Where do you see the industry going in

CC: What’s the best piece of advice you

the future?

wish you had when you started out?

DR: I think it will naturally continue to evolve

DR: That it can take time to become established

as the next generation takes over. Roasters will

and profitable. You need to have good capital

always be looking for a point of difference and

reserves and be flexible with your marketing

fads will come and go and recycle as they always

plan and coffee offering to stay on-trend. If

have. Sustainability and climate change will have

you have a consistently good product you will

a big impact on specialty coffee, so coffee prices

do well and flourish. This is the key. Never stop

will have to go up, as the demand for specialty

learning!

coffee keeps increasing and supply struggles to keep up.

THE ARTISAN ROASTER IS AVAILABLE TO ORDER ONLINE AT WWW.THEARTISANROASTER.COM

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This book starts with the history of coffee, the basic understanding of the bean, roasting, blending, the espresso paraphernalia, techniques and maintenance requirements.

The aim of this book is to establish standards and detail the best procedures to improve the quality of coffee served in our establishments.

The word barista is an Italian word for bar person. A much respected professional in Italy. In Australia, we use this term to describe anyone who works behind an espresso machine.

Justin Metcalf World Barista Judge™ is one of the most recognised coffee and cafe consultants. Justin has developed programs to provide cafe training and to promote the specialty coffee industry in Australia and throughout the world.

Concentrating initially on perfecting his skills as a barista, Justin’s passion then led to an active involvement in the specialty coffee movement, where he has established a reputation as a master barista and master roaster.

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Justin began his barista judging career nationally in 2000. He first represented Australia in Oslo, Norway in 2002 at the World Barista Championship. In 2004 the World Barista Committee certified Justin as a WBC International Judge in Trieste, Italy. This was followed up with the honour of his selection to judge in the World Final of the 2004 World Barista Championships.

In 2005, Justin became the first Australian to Head Judge the World Barista Championship Final in Seattle, USA. The following year in 2006, he was again the Head Judge of the World Barista Championships in Bern, Switzerland. Justin was the Chairman and one of the three international experts to the prestigious WBC Judge and Certification Committee from 2006 – 2009. Justin has also judged in Australia, New Zealand, USA, Mexico, Japan, South Korea, Singapore, Taiwan, Vietnam, Europe and Scandinavia for more than a decade.

Justin’s high profile in the specialty coffee industry has led to the establishment and development of his own signature coffees distributed throughout Australia and South-East Asia.

REVIEWS

Th e

Art of s presso E Standards and procedures to improve the quality of coffee served in establishments.

JUSTIN METCALF 1

THE ART OF ESPRESSO

Justin was at the forefront of the Melbourne “specialty coffee scene” back in the early 2000s. He established the first independent coffee training school, which led to the certification of Australian barista’s. He has trained many competing Australian and International baristas for competition and led the way in developing the WBC judges training program. Justin is a regular on many radio programs in Melbourne discussing the specialty coffee industry both here in Australia and South-East Asia, and hosted the very first coffee program on Australian television. He also writes for Cafe Culture, with over 50,000 readers throughout Australia and the rest of the world.

His company, Luxe-Brew has been developed to provide contract coffee roasting to all facets of the coffee industry in Australia and throughout the world. He has offices in Australia, Singapore and New Zealand.

Justin’s goal is to empower aspiring barista’s, roasters and coffee cuppers with knowledge, skill and passion for all things coffee!

The Art of Espresso aims to educate and inspire the people in the coffee and cafe industry “As a barista you should be a skilled technician who understands the science of coffee, that is able to use multiple brewing devices and machines. Use your coffee knowledge to make good, solid recommendations to all your customers. Be sure to continue to educate yourself with as much information as possible to ensure success in your chosen field.” Justin explains.

Justin is one of the main reasons why we have such a strong coffee industry in this country. Driven by his passion for education and his desire for making the coffee culture easy to obtain for everybody, anywhere in the world.

The Art of Espresso is beautifully designed with a great mix of quality information and visual stimulation that will have you understanding and appreciating the ‘art of espresso’ in no time at all!

AVAILABLE FROM WWW.JUSTINMETCALF.COM/SHOP

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17

Coffee Menu

Espresso/Short Black

Short Macchiato

Long Macchiato

Coffea Arabica Black Espresso/Short

“EVERY TIME YOU ristretto ristretto ristretto ristretto long long long black black black HEAT MILK IT LOSES SWEETNESS AND BODY”

Arabica beans are produced by Coffea arabica, a shrub native to East Africa and the Arabian peninsula.

Served in a demitasse cup and saucer, 30ml of espresso coffee, spoon, and sugar and traditionally served Coffea arabica is one of two types of coffee plant, the other being Coffea caneophora, also called Coffea with a glass of water. robusta. Coffea arabica grows well in warm, temperate environments, usually at altitudes between 1,300 and 1,500 meters. The plants grow to around five meters in height, although commercial plants are usually kept Coffea Arabica

Short Macchiato

ristretto long long long black black black

longCoffea black Robusta

Served in a small glass and saucer, with a single shot (30ml) of espresso coffee stained with hot or cold milk and a dollop of creamy foam floated on the top. Accompanied with a spoon and sugar.

Coffea Robusta came to the world when the coffee plantations of India and the Middle East were being

Long Black

devastated by disease. A scientist, Emile Laurant, discovered this coffee tree growing wild in the Belgian

Long Macchiato

Flat White

Long Black

Congo, Africa. It had many advantages; it was resistant to disease, it matured more quickly and could produce fruit in two to three years. Furthermore, it provided multiple crops each year. Robusta would flourish at altitudes Served in a glass and saucer, a single shot (30ml) or double shot (60ml) of espresso coffee stained with hot or below 1000 metres and was ideal for tropical domestic Africa. cold milk, dollop of creamy foam floated on the top and accompanied with a spoon and sugar.

Robusta has become increasingly popular; it is ideal for instant coffee. However Robusta certainly does not win in all areas; for example the flavour and aroma of Coffea Arabica is superior.

Long Black Price

Served in a cup (crockery) with saucer and a single (30ml) or double shot (60ml) of coffee floated over ½ cup

Coffea Robusta

ristretto

of fresh water drawn from your espresso machine. Accompanied with a spoon and sugar.

There is a theory that coffee operates on a five to seven year cycle. When the trees come to fruition there is a

long black

Short Macchiato

Long Macchiato

Coffea Arabica

short. The leaves of the plant are dark green, and it produces white flowers and deep red berries.

ristretto ristretto ristretto

coffee glut, prices fall, coffee farmers are ruined, trees are burned and so it all starts over again. On 17 July 1975, Brazil had its worst frost in history and lost two thirds of its entire crop. Coffee prices skyrocketed.

Flat White

Flat White

Coffea Robusta

ristretto

long black

market; that is, they estimate trends, the market, even the weather and settle on a price for so many bags to be Served in a cup (crockery) on a saucer, 30ml of espresso coffee with freshly textured milk poured over the top. delivered in two years’ time. It is a delicate business, like estimating the future of gold, the dollar or oil.

Accompanied with a spoon and sugar.

Fig 4 There are at least 50 different types of coffee trees, but only a couple are commercially important - Coffea Arabica and Coffea Robusta

THE ART OF ESPRESSO THE ART OF ESPRESSO

39 133

THE ART OF ESPRESSO THE ART OF ESPRESSO

THE ART OF ESPRESSO THE ART OF ESPRESSO

Arabica beans are produced by Coffea arabica, a shrub native to East Africa and the Arabian peninsula.

Non-fat in Served milks a demitasse are products cup in and which saucer, the 30ml milk-fat of has espresso been coffee, removed spoon, by theand mechanical sugar and means traditionally of separation; served Coffea arabica is one of two types of coffee plant, the other being Coffea caneophora, also called Coffea with a glass cream is removed of water. from the milk, leaving behind the ‘skimmed’ milk. robusta. Coffea arabica grows well in warm, temperate environments, usually at altitudes between 1,300 and 1,500 meters. The plants grow to around five meters in height, although commercial plants are usually kept short. The leaves of the plant are dark green, and it produces white flowers and deep red berries.

Short Macchiato Low-fat milk

longCoffea black Robusta

Served milks Low-fat in a small are products glass and in saucer, which the withfata content single shot of the (30ml) milk has of espresso been reduced coffee either stainedbywith the hot partial or cold removal milk of and a dollop milk-fat, or theofaddition creamy of foam skimmed floatedmilk on to thethe top. milk.

Accompanied with a spoon and sugar.

Coffea Robusta came to the world when the coffee plantations of India and the Middle East were being devastated by disease. A scientist, Emile Laurant, discovered this coffee tree growing wild in the Belgian

Long Macchiato Heat ruins milk

Congo, Africa. It had many advantages; it was resistant to disease, it matured more quickly and could produce fruit in two to three years. Furthermore, it provided multiple crops each year. Robusta would flourish at altitudes • Never Served in heat a glass milkand oversaucer, 72ºC.a single shot (30ml) or double shot (60ml) of espresso coffee stained with hot or below 1000 metres and was ideal for tropical domestic Africa. cold • Never milk,re-heat dollop milk. of creamy foam floated on the top and accompanied with a spoon and sugar.

Robusta has become increasingly popular; it is ideal for instant coffee. However Robusta certainly does not win in all areas; for example the flavour and aroma of Coffea Arabica is superior.

Four ways to check milk temperature:

Long Black

You should use a thermometer, your hand, and your ear to determine milk temperature – no single one of these

Price

Served in awithout cup (crockery) with saucer and a single (30ml) or double shot (60ml) of coffee floated over ½ cup is reliable a lot of experience. of fresh water drawn from your espresso machine. Accompanied with a spoon and sugar.

There is a theory that coffee operates on a five to seven year cycle. When the trees come to fruition there is a 1975, Brazil had its worst frost in history and lost two thirds of its entire crop. Coffee prices skyrocketed.

Flat White 2. Thermometer – an accurate thermometer should always be used to verify the milk temperature.

The sales of coffee have become more and more complex. Many of the merchants buy and sell on the futures market; that is, they accurate. estimate trends,always the market, even the weather and settle a price for so many bags to be 3.

Sound – very makes the same soundwith at the sameon temperatures.

Served in a cup (crockery) onMilk a saucer, 30ml of espresso coffee freshly textured milk poured over the top. delivered in two years’ time. It is a delicate business, like estimating the future of gold, the dollar or oil.

Accompanied with a spoon and sugar.

4. Hopefully not smell – if the milk smells cooked, you have scolded it. Do not use it.

Fig 9 Coffee Menu Fig 4 There are at least 50 different types of coffee trees, but only a couple are commercially important - Coffea Arabica and Coffea Robusta

38 132

Coffea Arabica Espresso/Short Non-fat milk Black

coffee glut, prices coffeeWith farmers are ruined, treescan are tell burned and so itwithin all starts again. On 17 July 1.

Touch – very fall, accurate. practice your hand temperature two over degrees.

The sales of coffee have become more and more complex. Many of the merchants buy and sell on the futures Fig 9 Coffee Menu

17

Coffee Menu

Espresso/Short Black

38 124 132

39 125 133

THE ART OF ESPRESSO THE ART OF ESPRESSO

Photo by Tyler Nix on Unsplash

16

THE ART OF ESPRESSO

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Photo by Marine Dumay on Unsplash

T H E A I M O F T H I S B O O K I S T O E S TA B L I S H S TA N D A R D S A N D D E TA I L T H E B E S T PROCEDURES TO IMPROVE THE QUALITY OF C O F F E E S E R V E D I N O U R E S TA B L I S H M E N T S .

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REVIEWS

Coffea Arabica Arabica beans are produced by Coffea arabica, a shrub native to East Africa and the Arabian peninsula.

Coffea arabica is one of two types of coffee plant, the other being Coffea caneophora, also called Coffea

19

robusta. Coffea arabica grows well in warm, temperate environments, usually at altitudes between 1,300 and 1,500 meters. The plants grow to around five meters in height, although commercial plants are usually kept Coffea Arabica

short. The leaves of the plant are dark green, and it produces white flowers and deep red berries.

Coffea Robusta

Coffea Robusta came to the world when the coffee plantations of India and the Middle East were being devastated by disease. A scientist, Emile Laurant, discovered this coffee tree growing wild in the Belgian Congo, Africa. It had many advantages; it was resistant to disease, it matured more quickly and could produce fruit in two to three years. Furthermore, it provided multiple crops each year. Robusta would flourish at altitudes below 1000 metres and was ideal for tropical domestic Africa.

Robusta has become increasingly popular; it is ideal for instant coffee. However Robusta certainly does not win in all areas; for example the flavour and aroma of Coffea Arabica is superior.

Price There is a theory that coffee operates on a five to seven year cycle. When the trees come to fruition there is a coffee glut, prices fall, coffee farmers are ruined, trees are burned and so it all starts over again. On 17 July

THE ART OF ESPRESSO

The sales of coffee have become more and more complex. Many of the merchants buy and sell on the futures

Photo by Kristian Ryan Alimon on Unsplash

Justin Metcalf - India 2011 | Photo by Jay Beaumont

1975, Brazil had its worst frost in history and lost two thirds of its entire crop. Coffee prices skyrocketed. market; that is, they estimate trends, the market, even the weather and settle on a price for so many bags to be delivered in two years’ time. It is a delicate business, like estimating the future of gold, the dollar or oil.

Fig 4 There are at least 50 different types of coffee trees, but only a couple are commercially important - Coffea Arabica and Coffea Robusta

THE ART OF ESPRESSO

146 38

39

THE ART OF ESPRESSO

8

Coffea Arabica

Coffea Arabica

18

Arabica beans are produced by Coffea arabica, a shrub native to East Africa and the Arabian peninsula.

Coffea arabica is one of two types of coffee plant, the other being Coffea caneophora, also called Coffea robusta. Coffea arabica grows well in warm, temperate environments, usually at altitudes between 1,300 and 1,500 meters. The plants grow to around five meters in height, although commercial plants are usually kept short. The leaves of the plant are dark green, and it produces white flowers and deep red berries.

Coffea Robusta Coffea Robusta came to the world when the coffee plantations of India and the Middle East were being devastated by disease. A scientist, Emile Laurant, discovered this coffee tree growing wild in the Belgian Congo, Africa. It had many advantages; it was resistant to disease, it matured more quickly and could produce fruit in two to three years. Furthermore, it provided multiple crops each year. Robusta would flourish at altitudes below 1000 metres and was ideal for tropical domestic Africa.

Robusta has become increasingly popular; it is ideal for instant coffee. However Robusta certainly does not win in all areas; for example the flavour and aroma of Coffea Arabica is superior.

Price Coffea Robusta

There is a theory that coffee operates on a five to seven year cycle. When the trees come to fruition there is a coffee glut, prices fall, coffee farmers are ruined, trees are burned and so it all starts over again. On 17 July 1975, Brazil had its worst frost in history and lost two thirds of its entire crop. Coffee prices skyrocketed.

The sales of coffee have become more and more complex. Many of the merchants buy and sell on the futures market; that is, they estimate trends, the market, even the weather and settle on a price for so many bags to be delivered in two years’ time. It is a delicate business, like estimating the future of gold, the dollar or oil.

Fig 4 There are at least 50 different types of coffee trees, but only a couple are commercially important - Coffea Arabica and Coffea Robusta

Picking Coffee | Photo by Jay Beaumont THE ART OF ESPRESSO

THE ART OF ESPRESSO

38

39

THE ART OF ESPRESSO

136

Flavour is the overall perception of the coffee in your mouth.

Acidity, aroma and body are all components of flavour.”

Photo by Laura Seidlitz on Unsplash

JUSTIN METCALF

Coffea Robusta

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cafe

by Cafe Culture

UNIQUE PERSPECTIVES OF INDIVIDUAL CAFE EXPERIENCES...

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REVIEWS

Only.

Specialty Coffee S h o p 3 / 3 2 4 Q u e e n S t r e e t , B r i s b a n e C i t y, Q L D

Today’s cafe scene is very much driven by visuals; and when you walk through the door at Only for the first time those expectations are certainly met. Matte white paired with pastel colours, maple wood and brass accents, this space really is an Instagram paradise!

Once through the door I ordered my coffee.

In what felt like no time at all I was enjoying a perfect flat white, with Five Senses Crompton Blend, and a wonderful conversation with the team behind the bar. During this conversation a few things about this place really stood out to me.

Firstly, it was clean… very clean. Having been in this industry since high school, I know all too well how challenging it is for baristas to keep their beautiful white bench tops, well, beautiful and white, especially at a busy CBD espresso bar! Seeing the bench space here so tidy really highlighted to me the efficiency and skill of the crew on bar.

Secondly, and most noteworthy, was the friendliness and warmth of the staff. I always say that coffee is a people business above all else. It’s not hard to find great coffee and beautiful spaces in Brisbane anymore; genuine human connection is how a cafe rises above the pack and the crew at Only are living and breathing this every week.

Visuals are important, even essential these days.

They’re what bring people through the door the first visit. But it’s the people of Only Specialty Coffee that make it one of my first stops whenever I come to Brisbane.

By Jeremy Wall F.FACEBOOK.COM/ONLYSPECIALTYCOFFEE I. @ONLYSPECIALTYCOFFEE W. ONLYSPECIALTYCOFFEE.COM/ SHOP 3/324 QUEEN STREET, BRISBANE CITY, QLD

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cafe Went to see the Gypsy SHOP 1, 76 MITCHELL RD, ALEXANDRIA, 2015

Located in the hip, leafy suburb of Alexandria, newly opened specialty coffee bar and cafe, Went to See the Gypsy (WTSTG) is a clear example why the Sydney coffee scene is a contender for one of the most advanced in the world. This newly renovated utopia for coffee connoisseurs is the brainchild of Mario Szucs and Will Smallbone, the duo behind renowned espresso brand and Potts Point neighbourhood cafe, Gypsy Espresso. The two coffee experts have introduced the new Inner West location as their flagship cafe, upping the seat capacity for their rising number of regulars with an impressive warehouse space ten times the size of where it all began in East Sydney.

The Guru Project transformation showcases a more urbane interpretation of cafe culture of the Inner West, with a state of the art fit out and modern design that plays to the preexisting character of the space. Think exposed wooden ceilings, polished concrete floors, blonde wood rattan seating, and a standalone, custom built Brew Bar featuring white Fibonacci terrazzo and sleek brass accents.

The star of the show, the Brew Bar, redefines the way customers can order their coffee – with an under the counter Mod Bar (the first of its model in the Inner West). This removes the barriers of a generic coffee machine, allowing the customer to experience the entire specialty coffee making process up close, whilst having a chat with their expert baristas.

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Serving up their Gypsy Espresso blend with single origins on rotation, their head barista otherwise known as the “coffee chemist”, Simon Gautherin, brings with him a wealth of experience and certified Q-Grader qualification (together with owner Szucs).

Just next to the bar, shelves are filled with their signature blend (roasted at their headquarters and coffee school just around the corner) ready for customers to take home.

At WTSTG, customers can expect fresh and seasonal menu options (as well as an allday breakfast menu) prepared in the open commercial kitchen under the direction of head chef, Bryan Loong (ex Cho Cho San and Devon). For breakfast, highlights include the moreish toasted banana loaf with brulee banana, coconut milk sorbet and salted caramel, and their Meredith Goats Cheese & kale truffled smashed eggs with LSA pesto & slow roast tomatoes. Their colourful miso glazed salmon with wakame, cucumber & raw vegetable salad, wasabi celeriac cream, furikake and soft egg is a top pick for lunch, as well as their Gypsy Burger, with grass fed beef, sesame brioche, smoked bacon and zucchini pickle.

Alexandria’s new Went to See the Gypsy is set to become the new local for the coffee drinking demographic of the Inner West. And for the remainder of Sydney?

It will most definitely be worth the travel.

REVIEWS

F. FACEBOOK.COM/GYPSYESPRESSO I. @GYPSYESPRESSO W. GYPSYESPRESSO.COM.AU OPENING HOURS: GYPSY ESPRESSO IS OPEN DAILY FOR BREAKFAST AND LUNCH FROM 7AM - 4PM.

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THE SELLER DOOR 73 JETTY ROAD, BRIGHTON SA

by Sean Edwards

Cafe Culture and Almond Breeze recently held a Breezey Masters round at The Seller Door, and we just had to tell people about this fantastic venue...

Market, Cafe, Venue, community hub and launch pad for South Australian small batch producers all rolled into one; The Seller Door prides itself on showcasing the very best SA has to offer.

And, from the rows of timber racks adorning the red brick feature wall, you can quite literally also purchase it straight off the (top) shelf.

The Product: Tom and TSD team have created a relaxed, personable environment to which their many regular patrons flock. Take a trip inside the pantry room, where a tastings space allows producers to share their treats - and tales - directly with the public. From Spice Girlz condiments and Goodies & Grains mixes to handcrafted Me-Mo soaps and the Mahalia Coffee beans used instore, TSD is bursting with backyard brilliance that will make you ponder purchasing from afar.

The Prize: A drinks list that will leave no one wanting. Immunity boosting fresh juices, Super (or super indulgent) Smoothies, Alternative Lattes and caffeinated pick-me-ups cater for everyone. As does the selection of soy, coconut, almond or lactose free milk. A breakfast, brunch and lunch menu with everchanging specials that will knock your (hopefully locally handwoven) socks off. The Frittata Wellness Board and Super Nutrient Salads will nourish your insides, or you could indulge in the Banana Snickers Open Bagel (don’t worry, it’s actually still healthy).

The Prospect: With their sights set on highlighting local liquor merchants, The Seller (or Cellar) Door are gearing up to share with you wine, beer, cider and Adelaide Hills gin at intimate events like ‘Meet the Winemaker Nights’. They’ve also been opening every Friday night in March to serve up house-made pizzas, cheese platters, drinks and cocktails. What other gems will be on TSD’s Bright(on) horizon?

We couldn’t recommend more highly an SA cafe so committed to sharing the best of SA. You’ll be sold on The Seller Door. www.thesellerdoor.com.au

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SEVENSEEDS.COM.AU

REVIEWS

by Jeremy Wall

There’s certainly no shortage of great little laneway cafes and espresso bars in Melbourne.

For coffee lovers in Victoria and across Australia, it’s always a joy to wander through side streets and alleyways knowing at any given block you’re a good chance to stumble onto something special.

On my last trip to Melbourne, I did just that.

Turning into Crossley St, just off Bourke, a little white neon sign with a boot and the word “coffee” caught my eye almost immediately. I went to check it out and as soon as I walked through the door I got a strong feeling I was going to have a good experience.

PH- 03 9347 8664 W- WWW.SEVENSEEDS.COM.AU I- @TRAVELLERCOFFEE 14 CROSSLEY ST, MELBOURNE, VICTORIA, 3000 OPEN 7AM-5PM MON-FRI

Traveller is a small, simple space; with a bit of a New York feel to it. The team themselves describe it as “part Italian eatery, part Airstream caravan” and I think they’ve hit the nail on the head.

Laminate wooden wall panels, retro red bench tops, polished concrete flooring and a painted matte white ceiling with just the right amount of hanging vines and a couple of industrial office lamps reaching out from the back wall. Down one wall is the bar where they serve up tasty bagels and coffee from a classic Mazzer, EK, La Marzocco setup. Behind the bar is a little retail shelf, bench seating on the opposite wall and a couple of rustic wooden seats outside.

The intriguing thing about Traveller is having just described the cafe there’s no obvious point of difference, so why does it stand out? It’s just one of those special places; when they get the feel right you just want to stay there all day. The staff are warm and fun, the Seven Seeds coffee is solid, paired with simple yet delicious food offerings all served up in a cosy, inviting space. It’s a beautifully balanced cafe where all the elements melt together into one blissful experience.

Being part of the Seven Seeds Coffee group, I suppose it’s no surprise Traveller is such a gem.

They’ve already produced the same feeling in their original city operation, Brother Baba Budan, and many of their wholesale customers are creating beautiful spaces too.

Having served their loyal and relaxed east city customers since 2013, Traveller has certainly become a staple for locals in the top-end of the city and they’re showing no signs of ageing. For the rest of the city, it’s definitely worth the tram ride in!

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CONTENTS:

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BEVERAGE................................................................ 105

CAFE EQUIPMENT & SUPPLIES................................ 108

CHOCOLATE, SMOOTHIES, SYRUPS, COLD....... 105

TRAINING AND EDUCATION................................... 109

COFFEE ROASTERS........................................... 105

FOOD SERVICE SUPPLIERS...................................... 109

DAIRY............................................................... 106

GREEN BEAN SUPPLIER........................................... 110

NON DAIRY....................................................... 107

MACHINERY AND MAINTENANCE............................ 110

TEA AND CHAI.......................................................... 107

PROFESSIONAL SERVICES........................................ 111

CAFE CULTURE MAGAZINE

DIRECTORY

BEVERAGE -

CHOCOLATE, SMOOTHIES, SYRUPS, COLD

ALCHEMY CORDIAL p. 07 3488 2335

e. info@alchemycordial.com.au w. www.alchemycordial.com.au f. @AlchemyCordialCompany i. @alchemycordialcompany “Australia’s own premium specialty coffee syrup” If you are looking for a collaborative supplier of superfood lattes, chai, coffee syrups, smoothies and other delicious beverage bases for your business, then contact Alchemy.

Do you have a unique idea for a product? Did you know that Alchemy can assist you develop an idea from concept to product? With our state of the art R&D lab, skilled food technologists and modern bottling plant we are ready for any challenge, let us do the hard work for you. Contact us with your beverage requirements today to get started.

peak beverages p. 02 6581 2677 beverages

e. info@peakcoffee.com.au w. www.peakcoffee.com.au

Peak Beverages provides support to all cafes through the sale and supply of other cafe products not directly associated to the coffee bean supply brand.

We endeavour to source products that may not be readily available through other food and drink wholesalers, including: • Loose leaf & silk pyramid Tea Drop teas.

• Barista tools, jugs, knock tubes, Chux barista wipes, Cafetto cleaning products.

• Servicing, installation and maintenance of coffee machines and grinders.

• Education of cafe operators with alternatives to pre ground decaf coffee bricks through the use of fresh decaf pods.

The majority of the Peak Beverages wholesale list of products is on hand for instant sale and/or servicing when visiting clients.

CAPPUCCINE p. 1300 788 355

e. info@cappuccine.com.au w. www.cappuccine.com.au f. cappuccine.au i. @cappuccine_australia

Distributors of Australia’s largest range of innovative beverage products. Since 1999 our flavour discoveries have captured customers’ imaginations. Our vast range of powder blends, smoothies, syrups, chais and other delicious mixes, ensure customers always return for more.

wallaby water e. hello@wallabywater.com.au w. www.wallabywater.com.au i. @drinkwallaby

Wallaby Water is a response to the global single-use plastics crisis that threatens our oceans and sends millions of plastic bottles to landfill every day. Wallaby is replacing plastic water bottles with aluminium cans, which have a much higher recycling rate and unlike plastic never loses quality or purity during the recycling process. Our water is sourced from a natural spring in the Victorian highlands, is naturally alkaline, mineral-rich with no additives. Wallaby is the best packaged water option for convenience that doesn’t cost the Earth.

BEVERAGE - COFFEE ROASTER

ACADEMY p. 0411 803 685

e. matt@academycoffee.com.au w. www.academycoffee.com.au ACADEMY COFFEE is a boutique coffee roastery in Orange NSW. While we aren’t one of the biggest roasteries we care about the big picture, making sure the coffee you serve is of the highest quality and a win-win for those involved in getting those beans to you.

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BEVERAGE - COFFEE ROASTER

aurigin p. 03 9800 0088

e. service@aurigin.com.au w. www.aurigin.com.au We are Aurigin Coffee, and are known for our experience, passion and professionalism in Australian coffee roasting. We have an outstanding range of perfectly roasted single origin and specialty blended coffees. In addition, we are a manufacturer of coffee capsules (Nespresso compatible and Lavazza Blue compatible), innovator of unique flavoured raw sugars for coffee and creator of beverage solutions. We are one of Australia’s largest wholesale coffee suppliers working with small and large companies in all food and beverage channels. We make it possible for anyone to offer or enjoy a great coffee experience and exciting flavours.

ONA Coffee p. 02 6162 3321

e. admin@onacoffee.com.au w. www.onacoffee.com.au f. @onacoffee i. @onacoffee

Founded by former World Barista Champion Saša Šestic, ONA Coffee is one of Australia’s most well-known coffee roasting wholesalers. With locations in Canberra, Sydney and Melbourne, ONA Coffee seeks to connect communities across the world through a mutual love of coffee.

Peak Coffee p. 02 6581 2677

e. info@peakcoffee.com.au w. www.peakcoffee.com.au f. @peakcoffeebrewlab The first coffee roasting business to be located on the Mid North Coast of New South Wales. We roast for local, regional and interstate retail and wholesale accounts. Research & development into quality fresh coffee has produced unique blends and individual character within single origin coffee, to expose the senses to a world of flavour profiles. Customers are fortunate to have such passion, dedication and innovation behind ‘their’ product that keeps it at the forefront of an evolving industry.

With continual growth in new and exciting products, your experience into the truly global coffee culture starts at Peak Coffee Australia. Contract roasting now available. Create a unique point of difference for your brand or cafe. Contact us now to discuss the possibilities.

Quists Coffee p. 03 9650 1530

e. quists@quistscoffee.com.au w. www.quistscoffee.com.au f. www.facebook.com/QuistsCoffee i. instagram.com/quistscoffee/

Quists Coffee are Melbourne’s first coffee roasters and have been roasting since 1938. Quists is a Melbourne institution with a reputation for premium quality coffee, consistency and exceptional service.

With a state of the art Roasting Plant consisting of 2 Brambati coffee roasters, silos and packing machinery, Quists can meet and support all of our customers’ unique coffee needs.

Quists is owned and operated by the third generation of the same family bringing over 80 years of knowledge and experience to our roasting, blending and distribution. Discover the true taste of Melbourne’s coffee with our premium blends.

rio coffee p. 08 8362 3376

Artisan Roasted and Proudly SA Owned since 1964

e. info@riocoffee.com.au w. www.riocoffee.com.au f. @riocoffee1964 i. @riocoffeeadelaide

Rio Coffee is proudly South Australian owned and family operated since 1964, the oldest coffee roasting house in South Australia. Rio offers hand roasted, specialty coffee, roasted to order for businesses and individuals who place importance on quality, exclusivity and value. Over the past 50 years the business has built itself upon a dedicated, human to human focus on customer service and brand representation of the highest quality.

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BEVERAGE - DAIRY

Riverina Fresh p. 1800 993 081

w. www.riverinafresh.com.au f. @riverinafresh i. @riverinafresh Consistently perfect milk for a consistently perfect coffee.

Choosing the right milk is an important decision. With 95% of Australians enjoying a milk-based coffee drink, your choice of milk brand has the ability to impact the quality and consistency of the coffee that you serve to your customers every single day.

We want the coffee you serve to your customers to be consistently good to keep them coming back to your café. That’s why we have our Full Cream, Light, Skim and Lactose Free milk available in convenient 2L bottles. In addition to this, we offer 10L bags in Full Cream, Light and Skim for the Juggler system to cater for your needs.

Put our milk to the test. Register for a free trial by phone or online.

BEVERAGE - NON-DAIRY

ALMOND BREEZE p. 1800 646 231

e. info@freedomfoods.com.au w. www.baristasforbaristas.com f. BaristasforBaristas i. @baristasforbaristas Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas.

Available to the food service market, this industry-first milk alternative has been designed to deliver great taste when paired with quality coffee and doesn’t split.

Almond Breeze Barista Blend has at least five times less sugar than other café almond milks so you can ensure customers can froth over the taste without the sugar hit.

The unique formula in Almond Breeze Barista Blend comes from Blue Diamond Growers, The Almond People, who have over 100 years’ experience in growing and harvesting the world’s finest almonds. Many of our growers have been co-op members for generations, so there’s a lot of family pride in each carton of Almond Breeze.

Almond Breeze Barista Blend is on a mission to support the Australian barista, to find out more head to the new dedicated community over at baristasforbaristas.com

CALIFIA w. www.califiafarms.com.au i. @califiafarms

Inspired by Queen Califia, the mythical namesake of the state of California, Los Angeles-based Califia Farms was founded in 2010 and has become one of the fastest-growing natural beverage companies in the U.S. Renowned for its artfully packaged and disruptive curvy bottles, Califia Farms makes a wide assortment of plant-based beverages including delicious plant milks and ready-to-drink cold brew coffees.

Califia Farms is on the pursuit to return food to its original nourishing purpose by applying creativity and innovation to make plantbased beverages that are both good-for-the-world and just plain good to drink.

ALTERNATIVE DAIRY CO. p. 0490 127 011 e. enquiries@altdairyco.com w. www.altdairyco.com/barista-hub/ i. @thealtdairycobarista Introducing NEW The Alternative Dairy Co! Proudly Australian made and owned, these dairy free milks have been specially crafted for cafés in collaboration with baristas, café owners and non-dairy milk consumers to achieve the perfect formulation for your espresso.

You don’t have to compromise on quality, flavour or price to be dairy free. The Alternative Dairy Co milks are designed to texture and stretch while allowing the espresso to shine. They are lactose free, dairy free, vegan friendly, and low in sugar.

The Alternative Dairy Co is a preferred partner of St Ali Coffee Roaster and the 2018 Australian Latte Art Champion Shinsaku Fukayama. For more information or to try our productsplease contact Craig Lawson on enquiries@altdairyco.com

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BEVERAGE - TEA & CHAI

harney tea p. 03 9099 0293

e. Info@Harneyteas.com.au w. www.harneyteas.com.au/ f. @harneyandsonsaustralasia/ i. Harneyandsons_australia

Harney & Sons are a bespoke International brand that have expanded into Australia who offer cafes a unique and interesting collection of teas for service.

When selecting teas for your venue you want something that isn’t found in surrounding café’s, and offers your customers something they will crave – such as our famous Paris blend (Black Tea, Vanilla, Currants and Caramel) or Citron Green (Green Tea with Orange Oil).

The range of Harney Teas extends to over 60 artisan blends that are available in loose leaf, silken sachets and paper teabags allowing us to have the perfect solution for you. Are you serving an exclusive tea in your suburb? Contact us for a complimentary sample range and tea menu advice.

CAFE EQUIPMENT & SUPPLIES

Barista Technology Australia

p. 1300 582 443 e. orders@baristatechnology.com.au w. www.baristatechnology.com.au i. www.instagram.com/baristatechnology

Barista Technology Australia are a national supplier of today’s most reputable cafe products such as Puqpress, Moobar, Sanremo & La Marzocco coffee machines, Anfim, Mahlkonig & Mythos grinders, and more.

If you’re looking for proven advice, our highly experienced team will work to develop a comprehensive workflow plan for your cafe to achieve your desired goals within the cafe industry.

Get in touch with us today on 1300 582 443 or visit us at www.baristatechnology.com.au

Barista GROUP e. sales@baristagroup.com.au w. www.baristagroup.com.au f. baristagroupco i. baristagroup

Barista Group exclusive importers of the Ubermilk milk foam system and the pre-grind/grind on demand Markibar coffee grinders.

Barista Group is made up of a team of like minded professionals with a common curiosity to explore and discover state-of-the-art products, and work together to make these dynamic tools available to the industry. The main objective is to make innovative tools and devices available to the Australian coffee industry. Our focus is on providing equipment that is engineered with precision, improves workflow, and ultimately saves precious time.

COFFEE TOOLS p: 07 3173 1552

e: sales@coffeetools.supply w: www.coffeetools.supply Exclusive Australian distributor of the AeroPress, the Wacaco Nanopresso and Minipresso lines, the BOD Coldbrew System and the Hiku Grinder. We also distribute Able stainless steel filters and Porlex Grinders.

HYDRO FLASK p. 02 4225 7995

e. orders@surfcomposites.com.au w. hydroflask.com.au f. HydroFlaskAustralia i. hydroflask.au

Hydro Flask’s unique combination of temperature, taste, and transport makes Hydro Flask more than just a coffee mug, and allows us to deliver what no one else can - unexpected refreshment each and every time.

Used in every product, TempShield™ is Hydro Flask’s double wall, vacuum insulated technology that guards the temperature of your drink. Hectic morning getting in the way of your coffee sipping? No problem. We’ll keep it hot until you’re ready. Your hot drinks stay steaming hot up to 6 hours.

All Hydro Flask products are made with 18/8 pro-grade stainless steel, which also protects against flavour transfer, and our signature powder coat adds slip-free grip and extra durability.

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CAFE EQUIPMENT & SUPPLIES

Pentair Everpure p. 1300 137 344 e. au.sales@pentair.com w. www.everpure.com

Pentair® Everpure® has been a leading global provider of quality water solutions to the foodservice industry for more than 80 years.

Our total water management approach systematically manages the water in your cafe to ensure all your water using equipment is operating efficiently and your ingredient water is of the highest quality. That’s why so many foodservice operators depend on us to solve their water problems. Find out how we can improve your food and beverage quality and protect your equipment from costly scale or corrosion damage.

Reg Barber Enterprises p. +1 236 422 0558 e. reg@coffeetamper.com w. www.coffeetamper.com f. @RegBarberEnterprisesInc

Over 20 years ago, Reg Barber was inspired to create a better coffee tamper after using a flimsy, plastic tamper. Today, he is known as the man who revolutionized the coffee tamper into a modern, must-have piece of equipment for every barista. His coffee journey began in 1995 when he decided to open his own cafe, and went to Seattle, Washington for training. During his training, he was introduced to the existing tools for tamping coffee, but they were either poorly designed plastic tampers, or aluminium cylinders that were awkward and uncomfortable to use. Reg knew he could make a better tamper. Use your reference code: CCRB with your next enquiry.

TRAINING & EDUCATION

AUSTRALASIAN

C A F É SC H OO L

Australasian Cafe School p. 02 6583 7163 e. info@cafeschool.com.au w. www.cafeschool.com.au f. @ACS2444

The Australasian Cafe School has shown many new starters from all over the world the secrets to running a profitable cafe business by solid planning workshops with practical help. What has come to our attention is there is real need in the industry for cafe owners to reignite their businesses by re-educating themselves in an advance cafe owners class.

The Cafe business is fast paced in all facets of operations and sometimes trends can be faster than cafe owners can follow. The Australasian Cafe School is now offering advanced business classes that will help plateauing businesses survive in this competitive market. The Advance course will run for three full days and look at reinvigorating the passion you had when you started your cafe business.

The addition of the Introductory Espresso Machine Technician Course has been very popular - proving to be a practical, informative and fun 2 days, providing the skills your coffee technician needs.

Please Contact us today and we can tailor a course to fit your business needs.

FOOD SERVICE SUPPLIERS

SUNNY QUEEN p. 1300 834 703

e. info@sunnyqueenmealsolutions.com.au w. www.sunnyqueenmealsolutions.com.au f. SunnyTheEgg

The easy-to-prepare Sunny Queen Meal Solutions range gives you so many delicious options. From classic brekkie favourites such as Omelettes and French Toast, to lighter options including Fritters and Egg Bites, Meal Solutions can save your kitchen time and money.

Snap frozen with a long shelf life, Meal Solutions products are individually portioned and ready to heat and serve in minutes.

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GREEN BEAN SUPPLIERS

International Coffee Traders

p. 0433 928 289 e. rai@ict.coffee w. www.ict.coffee/

United by a shared passion for sourcing and providing the world’s best beans, the team at ICT has spent years creating their worldwide network of coffee producers.

We develop long standing and mutually beneficial relationships with producers at origin for the highest quality coffee beans, and then through these relationships, we provide consistent supply and expertise to roasters.

As a customer of International Coffee Traders, our extensive network of coffee producers becomes your network. All our coffee is sourced directly from producers, and all our beans can be traced back to the producer at origin.

With access to beans from over 25 origins we can ensure continuity and consistency of supply, and offer year round availability of beans to match your unique blend offerings.

PROJECT ORIGIN p. 02 6113 0810

e. info@projectorigin.com.au w. www. projectorigin.com.au f. @projectorigin14 i. @projectorigincoffee

Project Origin is a green-bean trading organisation, which sources premium quality coffee beans directly from producers. We engage in community and infrastructure projects to assist coffee producers and their communities, with a long term vision of increasing the quality of coffee worldwide.

MACHINERY & MAINTENANCE

COFFEE WORKS EXPRESS p. 02 9533 2693 e. sales@cwe.com.au w. www.cwe.com.au f. Coffee Works Express i. @coffeeworksexpress

Coffee Works Express (CWE) continues to build its reputation as a leading espresso coffee equipment and technical service provider.

An independent importer and distributor of premium coffee equipment and systems, CWE supplies equipment and service to the hospitality industry, coffee roasters, corporate, and domestic markets.

With a great range of equipment on offer, CWE prides itself on importing quality. The quality well-known brands include WEGA, ASTORIA, MAZZER, FRANKE, SLAYER, BNZ, ISOMAC. All CWE brands are supported by the CWE Technical Service Team. CWE also has an extensive range of authentic spare parts to suit the above-mentioned brands and equipment.

Complete Cafe Services p. 08 8338 0600

e. tech@cafeservices.com.au w. www.cafeservices.com.au f. www.facebook.com/CompleteCafeServices i. @completecafes

Complete Café Services is Adelaide’s largest Independent sales and service company. We are not affiliated with any one particular coffee company or machine manufacturer, meaning we can offer you unbiased advice and service. Our team are coffee lovers with over 20 years industry experience.

Although our coffee equipment is some of the most competitively priced in the industry, we strongly believe you will benefit from our highly professional, expert service and coffee knowledge. We are an authorised service company with national service partners. Our commercial showroom and workshop is less than 5 minutes from the Adelaide CBD. We have the most extensive range of Equipment and Parts for Coffee equipment in Adelaide.

Linkedin. www.linkedin.com/in/kayneensten/ Youtube. www.youtube.com/user/completecafeservices

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ESSENTIAL COFFEE

p. 1300 324 111 e. info@ebg.com.au w. www.essentialcoffee.com.au Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom.

We source premium coffees from around the globe and roast numerous blends to meet varying tastes of coffee lovers globally, which we provide to cafes, restaurants, clubs and other locations where coffee is sought. We believe great coffee should be available everywhere! We have exclusive rights to top end handmade European coffee machines (barista & automatic).

We strongly believe in supporting community and charitable organisations to promote active and healthy lifestyles in this ever increasingly digital age.

Our qualified service technicians are located across our network.

PROFESSIONAL SERVICES

Cafe Culture China m. 0423 200 206 p. +86 010 8774 6620 e. davidp@cafeculture.com.cn w. www.cafeculture.com.cn WeChat ID: CCMDAVIDP

With four years of professional teamwork, Cafe Culture China has over 300,000+ Chinese readership and a successful daily social media WeChat Post Platform of over 100,000+ Coffee Professionals. As the No. 1 “Out Of Home� Cafe media our B2B attention has focused on cafe education via a solid local Chinese market cooperation network to greatly assist the Chinese coffee market growth.

Thanks to experienced and professional support from Cafe Culture International and our international vision, we can help clients grow with the expanding China market, and assist cafe owners, baristas, roasters, suppliers and other cafe and coffee professionals to continue to build comprehensive connections globally.

Cafe Pulse m. 0423 200 206

e. david@cafeculture.com w. www.cafeculture.com/cafe-pulse

Now in our exciting 8th year, Cafe Pulse is an independent research initiative by a retail research company with several years of experience providing access to high-quality and truly independent analysis. Cafe Pulse helps provide information to ensure continued growth in a time of strong cafe competition and market uncertainty.

Cafe CULTURE MAGAZINE p. 02 6583 7163 e. info@cafeculture.com w. www.cafeculture.com f. cafeculturemag i. cafeculturemagazine

Cafe Culture is dedicated to the networking and marketing needs of the entire Cafe Industry. We specialise in tailored marketing campaigns to develop solutions based upon your business objectives. To increase brand awareness, launch a new product and to help your bottom line we offer a range of public relations, media and marketing communication services.

PHONE: 02 6583 7163 PO BOX 5728 PORT MACQUARIE NSW 2444 INFO@CAFECULTURE.COM

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DO YOU WANT TO

ENTER THE LARGEST COFFEE MARKET

IN THE WORLD?

Let Cafe Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!

Australian cafe structures and supply chains are seen by the rest of the world as global leaders. Let our team of route to market consultants expose you to the world.

The Cafe Culture Team can create a tailored package to suit your business marketing needs and sales targets. Cafe Culture International is well on trend with all global cafe markets and can help fully design your campaign and introduce your product to your chosen target.

CONTACT Sean Edwards Managing Director sean@cafeculture.com Cafe Culture International now has offices in Portland (Oregon), and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.

WEBSITE www.cafeculture.com

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WA N T T O B E A PA R T O F O U R N E X T P U B L I C AT I O N ?

WWW.CAFECULTURE.COM

[ C O N TA C T U S ]

PHONE: 02 6583 7163 PO BOX 5728 PORT MACQUARIE NSW 2444

EMAIL / MEDIA RELEASES INFO@CAFECULTURE.COM

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Advertisers Guide AUSTRALASIAN

CAFÉ SCH OOL

ALCHEMY - PG 9, 37 07 3488 2335 info@alchemycordial.com.au www.alchemycordial.com.au

ALMOND BREEZE - PG 58-59, 60-61 & BACK COVER 1800 646 231 info@freedomfoods.com.au www.baristasforbaristas.com

BARISTA GROUP - PG 33 sales@baristagroup.com.au www.baristagroup.com.au

CAFE SCHOOL AUSTRALASIA - INSIDE BACK COVER 02 6583 7163 info@cafeschool.com.au www.cafeschool.com.au

ESSENTIAL COFFEE - PG 24-25 1300 324 111 info@ebg.com.au www.essentialcoffee.com.au

HYRDO FLASK - PG 40-41 02 4225 7995 orders@surfcomposites.com.au hydroflask.com.au

BARISTA TECHNOLOGY - PG 6 1300 582 443 orders@baristatechnology.com.au www.baristatechnology.com.au

PENTAIR - PG 17 1300 137 344 au.sales@pentair.com www.everpure.com

BREW

PROJECTS BREW PROJECTS - PG 26

RIVERINA FRESH - PG 97

+61 (0) 468 327 772 orders@brewprojects.com.au

1800 993 081 consumer.relations@riverinafresh.com.au www.riverinafresh.com.au

CALIFIA FARMS - PG 20-21 www.califiafarms.com.au @califiafarms

CAFE CULTURE INTERNATIONAL - PG 88, 112 02 6583 7163 info@cafeculture.com www.cafeculture.com

ranciliospeacialty.com

REG BARBER TAMPERS - PG 75 +1 236 422 0558 reg@coffeetamper.com www.coffeetamper.com

CAFE PULSE - PG 89

SUNNY QUEEN - PG 22

0423 200 206 david@cafeculture.com

1300 834 703 info@sunnyqueenmealsolutions.com.au sunnyqueenmealsolutions.com.au

www.cafeculture.com/cafe-pulse

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CAFE CULTURE MAGAZINE

F E AT U R E

AUSTRALASIAN

CAF É S CH O O L

WE WANT TO HELP YOU SUCCEED IN YOUR CAFE

T H E A U S T R A L A S I A N C A F E S C H O O L O F F E R S state of the art facilities with courses designed for existing cafes, new starters and cafe fix ups. The cafe school will help deliver a comprehensive understanding of the retail cafe industry and the methodology to succeed.

FOR EXPRESSIONS OF INTEREST PLEASE CALL 02 6583 7163 OR EMAIL INFO@CAFECULTURE.COM

WWW.CAFESCHOOL.COM.AU

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@baristasforbaristas

SWEETNESS ISN’T OUR THING.

AT LEAST 5X LESS SUGAR THAN OTHER CAFE ALMOND MILKS 116.

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