THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 49
ANNUAL BUMPER EDITION
2.
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
3.
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 .
4.
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
CAFE CULTURE MAGAZINE
5.
6.
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
7.
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
•
•
•
•
•
•
For more information, samples or to order, contact - info@alchemycordial.com.au | 07 34882335
www.alchemycordial.com.au
CAFE CULTURE MAGAZINE
9.
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
10.
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
CAFE CULTURE MAGAZINE
11.
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
12.
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
13.
14.
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
15.
“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
16.
CAFE CULTURE MAGAZINE
Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com
CAFE CULTURE MAGAZINE
17.
[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.
18.
CAFE CULTURE MAGAZINE
PRODUCTS
varía BREW DIFFERENT
CAFE CULTURE MAGAZINE
19.
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
20.
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
21.
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/.
CAFE CULTURE MAGAZINE
23.
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
CAFE CULTURE MAGAZINE
29.
30.
CAFE CULTURE MAGAZINE
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.
32.
CAFE CULTURE MAGAZINE
F E AT U R E
CAFE CULTURE MAGAZINE
33.
34.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
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
36.
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
37.
choose to reuse
38.
CAFE CULTURE MAGAZINE
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.
SURF COMPOSITES PTY LTD P. 02 4225 7995 W. HYDROFLASK.COM.AU IG. HYDROFLASK.AU/ F. @HYDROFLASK.AU #HYDROFLASKAU
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
CAFE CULTURE MAGAZINE
43.
44.
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.
CAFE CULTURE MAGAZINE
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.
46.
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”.
CAFE CULTURE MAGAZINE
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”.
48.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
49.
“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.”
50.
CAFE CULTURE MAGAZINE
PEOPLE
CAFE CULTURE MAGAZINE
51.
52.
CAFE CULTURE MAGAZINE
PEOPLE
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
CAFE CULTURE MAGAZINE
53.
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
54.
with the espresso culture of Italian and Greek
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
55.
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.
56.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
57.
58.
CAFE CULTURE MAGAZINE
SWEETNESS ISN’T OUR THING.
AT LEAST 5X LESS SUGAR THAN OTHER CAFE ALMOND MILKS CAFE CULTURE MAGAZINE
59.
F E AT U R E
@baristasforbaristas
WHAT GETS YOU FROTHING?
AGNIESZKA ‘AGA’ ROJEWSKA
60.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
61.
[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...
62.
CAFE CULTURE MAGAZINE
@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!
CAFE CULTURE MAGAZINE
63.
@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.
64.
CAFE CULTURE MAGAZINE
@_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. CAFE CULTURE MAGAZINE
65.
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
66.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
67.
Five
68.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
69.
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;
70.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
71.
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.
72.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
73.
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.
74.
2 short holidays in Australia each year Soccer coaching 4 BR house, northern suburbs Retire between 62 and 65
CAFE CULTURE MAGAZINE
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
75.
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.
76.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
77.
2019 2020 78.
CAFE CULTURE MAGAZINE
CAFE CULTURE MAGAZINE
79.
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
80.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
81.
82.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
83.
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.
84.
CAFE CULTURE MAGAZINE
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
85.
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!
86.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
87.
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.
CAFE CULTURE MAGAZINE
THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE GOLDENBEANCOFFEEROASTERCOMPETITION
89.
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
89.
90.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
91.
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.
92.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
93.
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.
94.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
95.
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
116
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 .
THE ART OF ESPRESSO
96.
CAFE CULTURE MAGAZINE
128
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
THE ART OF ESPRESSO
140
CAFE CULTURE MAGAZINE
97.
cafe by Cafe Culture
UNIQUE PERSPECTIVES OF INDIVIDUAL CAFE EXPERIENCES...
98.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
99.
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.
100.
CAFE CULTURE MAGAZINE
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.
CAFE CULTURE MAGAZINE
101.
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
102.
CAFE CULTURE MAGAZINE
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!
cafe CAFE CULTURE MAGAZINE
103.
CONTENTS:
104.
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.
CAFE CULTURE MAGAZINE
105.
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.
106.
CAFE CULTURE MAGAZINE
DIRECTORY
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
CAFE CULTURE MAGAZINE
107.
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.
108.
CAFE CULTURE MAGAZINE
DIRECTORY
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.
CAFE CULTURE MAGAZINE
109.
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
110.
CAFE CULTURE MAGAZINE
DIRECTORY
MACHINERY & MAINTENANCE
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
CAFE CULTURE MAGAZINE
111.
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
112.
CAFE CULTURE MAGAZINE
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
CAFE CULTURE MAGAZINE
113.
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
114.
RANCILIO SPECIALTY - INSIDE FRONT COVER
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
CAFE CULTURE MAGAZINE
115.
@baristasforbaristas
SWEETNESS ISN’T OUR THING.
AT LEAST 5X LESS SUGAR THAN OTHER CAFE ALMOND MILKS 116.
CAFE CULTURE MAGAZINE