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MORE THAN JUST A MAGAZINE
NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE
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COVER ROASTVILLE CAFE REVIEW PG 13
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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. ©2018 CAFE CULTURE
PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM
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REGULARS 4. P U BLISHER’ S NOTE 6. E DITOR’ S NOTE 13. IN DUSTRY NEWS WITH PHIL DIBELL A 3 4. CULTURED PRODUCT 35. SOCIAL MEDIA INSIG HTS
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FEATURES 10. W HAT IS A PICCOLLO L ATTE? 30. MOVERS & SHAKERS THE TONI M ACRI STORY
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SEAN EDWARDS Cafe Culture goes digital Hi all, I would like to welcome you all to our monthly digital edition of Cafe Culture Magazine. We have made some internal changes and will be realising 12 issues of Cafe Culture online to help communicate and use events and current trends as they occur. In our ever changing world people require information immediately, so this new format will hopefully appease all our readers and contributors.
a more open hospitality and fun environment. Countries like Spain and Poland have more liberal laws and are benefiting from increased tourism numbers and this freedom of choice approach seems to work trouble free. You are always going to have moderate incidents when you serve alcohol, but I believe in self policing matters from venues is the smart approach and by not putting blanket bands on whole communities.
The new year has started with a boom as the Cafe Culture team are making plans for many national and international events where we can be present. We have also employed a new business development manager, all the way from the UK, to assist us with the global side of Cafe Culture International and to let myself take a slight break on the traveling and enjoy my home life. Connor Fox (Business Development Manager) has a vast experience in coffee as a champion barista, cafe manager and sales and marketing consultant. We wish Connor all the best with his move to Australia and welcome him to the Cafe Culture team.
I am excited to be traveling to London Coffee Festival and SCA in Seattle to seek out new trends in the cafe market to be able to share with you this year. The world is becoming such a smaller space and I believe people are adopting smarter approaches to their businesses quicker and more effectively. Thanks to platforms like Instagram and Facebook for making this happen - yes there are some positives in getting involved with social media, even if you sit on the fence as a spectator you are still able to learn from other successes. It has taken a long time to see the financial benefits of being involved with social media. However, as a communication tool to promote your market, social media is now the most effective tool you can have in your business. Treat it like an amplifier to promote your word-of-mouth medium. Instagram is definitely the platform that is favoured by the coffee/cafe industry globally, whereas Facebook has become more of a personal and family friendly connection. A good Instagram tip is to post frequently and create a profile using amazing images and clever catch phrases with well connected hash-tags. My tip is always have someone review your posts before you go live. Please enjoy our first digital magazine and please share with your work colleagues and friends. Thank you, Sean Edwards.
I have recently noticed in my travels that Australia is getting way too restrictive in rules and regulations from our do gooder governments. We pride ourselves as a country on our hospitality sector, but we are cutting ourselves out of major revenue opportunities with our over restrictive alcohol laws. Recent lock out laws in Sydney have shut many venues and made us a laughing stock to International travelers. I do agree laws have to be tough but I also believe we are all adults and should be able to have our own control on our liquor consumption and not be told where and when we go out by our government leaders and bureaucrats. Having more open venues and alcohol laws create
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with Sean Edwards
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Your Voice in spreading
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NEW from Cafe Culture in 2018
You are going to see a lot more from us in 2018! Cafe Culture International are pumping up our digital presence. Via this NEW monthly digital magazine we’ll keep our content fresh and we endeavour to keep you informed and abreast of what’s happening all things cafe. With a digital reach of over 350,000 views per month across our digital channel we knew this was the right time to release this new monthly digital magazine.
- #GetRoastedShop - Your gateway to procuring award winning coffees… current offerings include Gold Medal winning coffees from ONA Coffee, Zest Coffee and Boston Bean - Cafe Pulse “What Shapes Your Industry” Report Up until this report was first created there was a void of real cafe industry data. This annual report is compiled exclusively surveying cafe owners and is the perfect tool to assist you in important growth statistics and its implication for your business.
If you’ve got a new product to spruik, celebrating a business milestone, had a personal achievement, have a burning question or just see something cool in your caffeinated travels, think Cafe Culture and let us be your voice in spreading the word. There are many sliding doors moments that take us to where we are all at today. We’ve been fortunate over our 15 years of Cafe Culture to assist so many key industry people on their coffee journey; be it from barista to barista champion, sweeping floor to master roaster, or newbie to industry champion. Through this new digital magazine we’ll go back in time and report on the onward coffee journey. This issue our feature is on the gentle giant Adrian Capra, from the Art of Espresso and we check out his new cafe concept, which converts into a cool music venue and attracts the best of Australian artists for small concerts on a monthly basis. Artists like The Waifs, Casey Chambers and Abbe May have graced the stage.
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GOLDEN BEAN AU/NZ 2018 It may be at the end of the year and we know you coffee peeps are busy… The Golden Bean Coffee Roaster Competition will once again be held in Port Macquarie, New South Wales in 2018. Put the dates in your calendar, book your travel arrangements early and start thinking about the coffees you’ll be entering in GB AU/NZ 2018. We’ll talk to you more in subsequent issues about some of the new initiatives, format changes, functions and event speakers… BTW it’s a MEDIEVAL theme in 2018. 20th - 24th November @ Rydges Hotel Port Macquarie For now enjoy the read of our first dedicated digital magazine and give us a follow on Instagram.
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WE’RE SEARCHING
far & wide FOR THE
r e t s i g e R
YOUR CAFÉ TO WIN
2 ,000
$
VISIT THE
Plus
Website
cwcafeoftheyear.com.au to register and upload a copy of your Countrywide Distributor invoice (min. $150 purchase between 1st Feb 2018 - 31st Mar 2018)
Follow the buzz on
THE TITLE OF COUNTRYWIDE CAFÉ OF THE YEAR! $5,000 for each of the 5 Regional Winners $250 voucher weekly prize for ‘Café of the Week’!
MOST VOTES
Win!
Once voting opens, display promo material in your Café so your customers can vote for you! @cwcafeoftheyear #cwcafeoftheyear
Register at www.cwcafeoftheyear.com.au Conditions apply. Entry only open to eligible Café’s. See website for details and conditions for eligibility. Registration starts 12/2/2018 at 12:01AM & ends 31/3/2018 at 11:59PM AEDST. Voting starts 3/4/2018 at 12.01AM & ends 31/5/2018 at 11:59PM AEST. Major and regional prizes (NSW/ACT, VIC/TAS, SA/NT, WA & QLD) awarded as a payment to the winning Entrants’ business bank 7 account.
with Sean Edwards
CAFE PEOPLE
Jan Weigel Cafe Culture Magazine has had the pleasure to be associated with Jan Weigel, owner and publisher of the USA cafe magazine Fresh Cup. Jan has been invloved with the magazine for over 25 years, as publisher since 2006 and is known by everyone in the global coffee/cafe community. Cafe Culture Magazine has had a great friendship and business relationship with Jan for many years and have recently joined forces in the USA with the Golden Bean North America project, as the new business partner.
visit site owners and staff in the success of their business. Cafe Culture and Fresh Cup often share global news and innovation bringing good information to our country readers.
Jan’s vast experience in media and event management and her industry contacts made her a perfect partner to help the growth of Golden Bean. Jan and her husband Rod frequently visit Australia and have a good understanding of our industry and enjoy traveling around and meeting many new people. Jan’s business is based in Portland, Oregon which is an epicentre of amazing coffee/cafe businesses. Portland is home to many speciality coffee business and media publications. Jan finds living in this part of the US provides direct access to all the current trends and changes in the market places. Fresh Cup magazine is targeted at cafe owners and is very much aneducational journal, assisting
Jan Weigel can often be seen walking the floors of international coffee events, she has a vibrant personality and is never to be seen without a smile. It is great to see people in our industry who have contributed so much, creating longevity for all of us to benefit from, thanks to the structure people like Jan have put in place. We welcome Jan into our Cafe Culture family and look forward to a long friendship and business relationship. by Sean Edwards 8
www.freshcup.com
Fresh Cup Magazine
with BONI
DESIGN TRENDS
First
IMPRESSIONS Whether it’s your website, logo, marketing materials, packaging or shop fitout - design plays an important role in branding and promoting your business, and first impressions are paramount.
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People acquire feelings instantly about your business based on the experiences they have with your brand. A well-designed logo, website, or Cafe fit out inspires confidence in the consumer because it looks professional and trustworthy. Keeping up with ‘in style’ colours, themes and technology and adapting these to suit your business can be the key to success by helping you stand apart and get attention.
Pop your social
Loud, bright colours that pop will help get your message across and get you noticed on social media. Make sure you choose your colours effectively - for inspiration check out colourhunt.co
get personal
visit site
Take your own photos - authenticity and originality will help you stand out from the crowd - cameras in today’s smartphones make digital media a sinch.
Embrace originality
Think outside the box. Don’t just replicate trends - personalise and make them your own, you can easily create your own graphics on sites like visit snappa.com site
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2017 was a year of brave bold colours and simplicity, with a focus on artisan as consumers searched for balance and authenticity in their busy lives. With the ever increasing digital presence it is becoming necessary for businesses to adapt to a wide range of platforms - including web, print, social media, responsive and interactive design. 2018 will see businesses needing to balance new technologies whilst embracing consumers desire for organic and originality in the products and services they seek.
Natural wonders
Design trends are shifting away from minimalism and are embracing the natural world. Utilise elements from your surrounding environment and implement them in your branding. Recycled timbers, polished concrete and exposed ceilings, and ‘green walls’ are currently trending in cafe fitouts.
Here are my top 5 tips for 2018 to help you get your brand noticed - whether you are promoting your cafe, product, or coffee. Adapt these trends to suit your business and make them your own. 9
digital
Encourage social sharing. You can’t get more personal than user generated content - what a better way to promote your product/cafe than through your customers.
7 years ago I wrote a story that went viral
flash back
what is a piccolo latte?
It was fun to see how many journalists rewrote my original story driven from the need to really understand the concept of the perfect piccolo latte. As quoted in my original article “the Piccolo latte was a favourite for coffee roasters who had to taste their blends and origins as a milk based”. This is more prevalent in Australia because 90% of our coffee beverages are milk based. Personally as I get older my tolerance for milk has been lower so the piccolo is my perfect morning go-to coffee, as I still enjoy a milk based coffee and a good coffee hit to get my day started. It’s amusing when you travel the world as I do in coffee and ask for a piccolo latte from a barista and many times they refuse to make it the way I asked. It’s a little bit disappointing as I know there is a global market for this amazing beverage no matter what you call it. My tip is to those baristas out there to open your minds and experiment with this little sweet beverage as it will win your customers and life long friendships.
7 years ago at Cafe Culture I wrote a story that went viral about the Piccolo Latte and its uptake in the Australian cafe industry. Since then the Piccolo has become a standard on cafe menus, it also has evolved around the world in the many ‘on trend’ and quality cafes. The Piccolo has had many name changes and interpretations from the Italian long macchiato to the Spanish cortado and then the San Francisco Gibraltar and the Galos from Portugal. Sydney still claims the rights of the ownership of this iconic Australian drink. I still believe a good Piccolo should be served in a 4oz duralex glass with a single ristretto shot around 20ml, topped with creamy warm latte milk. Many people will use a double ristretto shot, but the secret is to not pour more than 20ml into the coffee base to contain that creaminess of this little mouth soothing delicacy. If you want to push latte art into your piccolo then split your milk into a small milk jug and aim for that tulip pour and see how many petals you can make. My good mate and well latte art champion Con Harranbopious once poured 12 tulips in a 4oz glass (amazing! )
If you haven’t got the Piccolo Latte on your menu board, it’s time to accept the Piccolo Latte is here to stay, so embrace this special Australian iconic cafe beverage.
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cafe review
L A T I G I D
visit site
ROASTVILLE
157 Victoria Rd, Marrickville NSW 2204
planter boxes made from timber and hung by coffee group handles. Coffee and food is at the heart of what they represent, their food has been described as innovative rather than derived from a culture. One of their most popular dishes is the Fried Kim Chi Waffles and the Brunch Plate, which is cured and smoked in house. Roastville wholesales coffee to other likeminded cafés in Sydney. George (Head Roaster) prides himself on sourcing only high-grade specialty beans from farms which practice ethical sustainability. George is a firm believer if you buy quality and educate yourself on how to get the best characteristics out of every bean, you will create a memorable product. Roastville Barista Academy is headed by Andy Liu, Australian Barista and Tea Brewing Champion.
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Roast ‘Ville’ inspired by the word village was to become a place where both owners George and Destiny would create a space which is a true reflection of their craft and passion for the hospitality industry after owning 11 cafes and restaurants. Roastville encompasses a Café, Specialty Roasters and a Training Academy. Roastville is a converted warehouse designed and built by George alongside his wonderful friend Maximus, a joiner, who also was a chef in one of Georges first cafés 20 years ago. George was determined to make the majority of the furniture, from the Crosshatch timber tables to the 12
coffee
‘unique’? F
or a long time, we have seen just a few players in the green bean space and this has meant that most roasters are often competing with the same quality and type of coffee across Australia against each other...... this is something that International Coffee Traders wants to change. There has never been the ability for roasters to be completely UNIQUE with their coffee offering.
From my experience it has always been the companies with the strongest brand, amazing service and consistent quality products that often win the business. As I have always said, we are in the people business, so it is not a cup of coffee that walks in the door to buy coffee, people buy coffee. Therefore, the art of understanding people and overdelivering on somebody’s expectations is what sets you apart.
In a competitive market place, where cafe owners and roasters have so many options to choose coffee from, it is so important to ensure that you stand out from the crowd.
The next part of my journey is all about working with coffee producers to source the world’s best coffee at the right prices, ensuring sustainability for coffee producers & roasters so that they can deliver product excellence to the cafe customer. ICT prides itself on having the most experienced team in the green bean space, from sourcing right through to roasting and coffee service in cafes. This allows us to understand the needs from the consumer, cafe owner, roaster & the coffee farmer at origin. [cont.]
What is it that actually motivates a cafe owner to choose a specific brand of coffee? But more importantly, what makes and motivates the cafe owner choose your company to do business with over everybody else? 13
with phill dibella
industry news
What makes your
[cont.]
1.
The most important thing for us at ICT is to ensure that we help roasters develop sustainable, cost effective, great tasting coffee...... more importantly to make their coffee UNIQUE so that cafe owners deliver coffee excellence to their customers.
Create blends according to flavour profile instead of
blending without an end flavour in mind.
2.
Use single origins only for showcase coffee, not as company blends
Additionally, ICT provides roasters the channel to “be present at origin”. This benefit is not only a PR exercise, which sets the adequate image to reflect true & active ‘direct trade’. This dimension also allows roasters to be known at origin, creating the opportunity to make an impact at the growing regions.
3.
Experiment with coffee from
different regions across the globe
The financial benefit from this aspect creates a relationship that allows roasters to secure opportunity lots & competitive pricing while mitigating risks of shortages due to that ongoing close relationship. 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 and developing their industry skills. 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.
4.
Consider using
emerging countries of origin or lesser known producers such as Cuba, as they often bring unique flavour qualities.
5.
High scores in cupping doesn’t always mean better tasting coffee to the consumer
In summary, the theory that I often believe in is that nobody wants imitation Louis Vuitton, everybody wants the real deal. Therefore, in the space of coffee it’s so important for everybody to be authentic and embark on a journey to be completely UNIQUE!!
6.
Develop blends that can be
maintained consistently across a flavour profile
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www.ict.coffee
with phill dibella
industry news
Tips on being UNIQUE!!!
visit site
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Invest yourself
IN
FIRST!
The Australasian Café School has been opened now for 12 months and has had many successful outcomes, with new operators able to start out with profitable beginnings, along with helping re-motivate some tired café businesses. One big tip for anyone needing help in this complex café arena is to invest in yourself the right educational
at the beginning of the project. The course also concentrates on the current trends in HR, Food and Beverage menu and safe working practices. The course leader Sean Edwards, has been operating international café businesses for the last 20 years. Sean has a strong focus on success and has helped thousands of café owners worldwide through his publication Café Culture and events like Café Biz and Golden Bean. Sean enjoys the interaction with new and existing café owners and is motivated by creating a successful outcome for the delegates attending the weeklong course. The course also provides practical hands on training in coffee, with hot and cold beverage menus and food service. The course is run in a dedicated training room, located in Port Macquarie on the Mid North Coast, close to hotels, restaurants and shops. Follow up is offered to all participants after the weeklong training and course notes will be provided, outlining all subjects completed. Please don’t be another unfortunate, failed coffee statistic invest in yourself first! email. info@cafeschool.com.au visit site www.cafeschool.com.au
tools first.
“People will pay a solicitor or an accountant in the purchase of a café, however will hold out spending money on their own training. You are the key to your café business. Not your staff or your fit out. You are the business.” The ACS offers a week-long course which covers the framework for running a successful café. The modules will include start-up framework, focusing on successful café benchmarks that are crucial in putting the right targets in place 16
with Sean Edwards
australasian cafe school
AUSTRALASIAN
CA FÉ S CHOOL
popular posts
What is your favourite coffee?
One of our popular social media posts so far this year was when we asked our readers “what is your favourite cup of coffee?�
Typically old favourites such as the cappuccino and short black topped the list. The overall favourite with the most votes went to the Long black, also known as the Americano, made by pouring a double-shot of espresso or ristretto over hot water. Other coffee favourites included the Double espresso, Skinny flat white, Irish coffee and the Affogato, an Italian based dessert - not for the faint hearted - made with ice-cream and a shot of hot espresso plus a dash of liqueur. See next page for some essential coffee menu items...
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piccolo latté
your MENU? espresso The base of most coffee beverages. 30ml (1oz) =1 shot. Capped with a honey brown crown called the “crema”. n Also known as a “short black”.
One shot of espresso mixed with dense warm milk, capped with a 10mm foam top. Served in a 90ml glass, its temperature should allow it to be consumed within two minutes of presentation.
macchiato
ristretto
ristretto A very short, single
A single shot of espresso with a dash of hot or cold milk and a dollop of froth in the centre. Can be served short or long (30ml or 60ml). Macchiato is Italian for “stained” or “marked” coffee.
shot of coffee,15ml - restricted. Method: tightly pack the filter basket, trickle the 15ml measure in 20-25 seconds. Full intense flavour, naturally sweet. A Doppio Ristretto is when the double group handle is used. This base is for stronger coffees (18g of coffee - 30ml). n Authentic Italian order.
ristretto
long black
long black Fill the cappuccino
bowl with two-thirds hot water and float 30ml of espresso from a double shot group handle on top of the water. Do not over extract the long black in one pour from the espresso machine; this will give you a bitter drink. n Also known as Americano or Lungo.
long black
flat white
caffe latté
cappuccino
mocha
One shot of espresso served in a cup with two thirds hot milk, topped with 5mm of dense, stretched milk. The crema should ring the milk. n Common in Australia.
One shot of espresso mixed with dense warm milk, capped with a 10mm foam top. Served in a glass, its temperature should allow it to be consumed within two minutes of presentation.
Combine one shot of espresso with two thirds frothed milk (velvet in texture) in a cappuccino bowl. The crema should circle the froth. Serve with chocolate sprinkles or cinnamon.
One shot of espresso and one teaspoon of good drinking chocolate mixed with warm, stretched milk. Topped with chocolate sprinkles and served in a mug or glass.
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“UNIQUE” WHAT MAKES US UNIQUE… Our Our Our Our
coffee is sourced not chosen from a list team is experienced across farming, roasting and coffee service mission is to support roasters in making money goal is to ensure you have a unique point of difference
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Well... Kirsch+Mausser Roasters
where do I begin? I have been roasting for more than 15 years in the Sydney market, and for 10 of these years I was fortunate enough to use the beautiful GG45 Probat, and basically fell in love with these machines. At my last position with ZEST Coffee Roasters I discovered the company Kirsch+Mausser. I had just returned from Ethiopia and they had surprised me with buying what they thought was a vintage UG 15 Probat. I knew it was a UG series roaster, but I did not recognize the badge that read “Kirsch+Mausser� on the front plate and I had to find out more. After a few days research I discovered that K+M are the original engineering company for Probat and these are the people that designed the whole UG and GG series roasters.
But what they have done is fit highly efficient new burner technology from Krom SchrĂśder. This has increased the efficiency of the heating of the air producing an even cleaner roast development than the original burners. All in all they have married the best of the old and new and created truly the greatest specialty coffee-roasting instrument on the market today. Then during an open cupping I met Alexander Scholtz who just finished with Neumann Gruppe coffee traders and arrived in Australia to offer these fantastic roasters directly in Australasia. Now we are both working really hard to increase the awareness of this wonderful engineering company. K+M offers in Australasia UG 15, UG 22, G45 and G60. The K+M models G75, G90 and G120 on request. For inquiries please contact alexanderscholtz@yahoo.com Australasian Agent for Kirsch and Mausser article by James Craig
So after Probat having so much demand for the refurbished vintage machines, they asked K+M if they would consider opening their doors again to meet the rising demand for cast iron roasting instruments in the quality focused specialty coffee industry. After some convincing, K+M agreed and now are producing brand new, freshly poured cast iron, UG and G roasters. Every bearing is brand new, every handle; everything is as per the original blue prints. 21
MADE BY BARISTAS FOR BARISTAS AND NOW STYLED BY BARISTAS. #VoteBaristaBlend
The chosen design will be announced on 5th April and our new look Barista Blend will be in market a couple of weeks later.
Leading baristas have made Almond Breeze Barista Blend their almond milk of choice, now we want you to decide what it looks like. After nine months of local and international in-field research and extensive testing and development with world leading design specialists, we think you’ll be rapt when we unwrap the final four designs at MICE. Be sure to take a look for yourself at MICE (stand 51) and let us know which design makes you froth!
THE BARISTA’S BENCHMARK 22
Barista Blend BARISTA BLEND will make you
WILL MAKE YOU FROTH.
froth
A A
wise person onceonce said your wise person saidbrand isyour what brand people say is what aboutpeople you say about whenWhile when you’re not inyou the room. you’re in the room. While there arenot plenty of great things to be there are plenty of great things saidbe about Barista to saidAlmond aboutBreeze Almond Blend, such as its great taste, how Breeze Barista Blend, such asit makes the taste, creamiest coffee and how its great how it makes the creamiest coffee and is how well it stretches, its packaging in well it stretches, need of an update. its packaging
The new packaging had toconsidering ‘fit their a new important to them when brand’ reflect their idiosyncratic café look forand Barista Blend. personality ‘withouthad alienating their The new packaging to ‘fit their customers’. brand’ and reflect their idiosyncratic café personality ‘without alienating their customers’. They were looking for a sense of They were looking for a sense of ‘naturalness and authenticity’ from the ‘naturalness and authenticity’ from brand, but nothing too corporate andthe brand, but nothing too corporate typical FMCG. Everybody wanted and a look typical FMCG. Everybody wanted a look that was less grocery/supermarket and that was grocery/supermarket more caféless cool, if you know what weand mean. more café cool, you know we mean. Shouty was out.ifSimple waswhat in. Cliché was ShoutyUnderstated was out. Simple was in.was Cliché was passé. confidence key. passé. Understated confidence was key. So with that simple brief, (yeah right) it was time for our world-leading packaging design specialists to brew up the goods. Ok, so some crashed and burned- ie ‘Looks fake’, or ‘too complicated’. ‘Feels a bit vintage’- another way of saying old fashioned! However, there were some designs that percolatedthere to the topsome that really hadthat the However, were designs experts frothing. percolated to the top that really had the experts frothing.
is in need of an update.
Understanding, some things are best left Understanding, someBreeze thingsBarista are best left to baristas, Almond Blend to Almond Breeze Barista Blend hasbaristas, been developing new packaging with has been developing new packaging withfor leading baristas from all over the world leading from all over the the pastbaristas nine months to ensure it world meetsfor the months it meets the past marknine in design, asto it ensure does with taste. the mark in design, as it does with taste. Not wanting to hold back, these clever Not wanting to hold back, these clever beans made some insightful comments beans made some about the kinds of insightful things thatcomments were about the kinds of things that were a new important to them when considering look for Barista Blend. 23
visit site
#VoteBaristaBlend
The #VoteBaristaBlend campaign is designed to continue Barista Blend’s partnership with baristas ensuring they are consulted with major brand decisions.
• “Understated confidence, makes you believe in the product.” • “Almond Milk is for the new generation. This feels like it’s for the new generation” • “I’d happily put it on display if it looked like this.” Their words not ours! • “There’s the money!” • “I already feel familiar with it”
designed to continue Barista Blend’s partnership with baristas ensuring they are consulted with major brand decisions. For those of you in the know, Barista Blend was actually created here in Australia by baristas especially for baristas, which probably explains why it has become the baristas’ favourite almond milk choice, and rapidly taking the world by storm!
OK, so armed with that kind of positive feedback was encouraging, the only problem was there were four finalists and we had to pick a winner. And now that’s where you all come in.
Almond Breeze Barista Blend comes from the world’s leading almond milk brand, and is available exclusively to the food service industry. Find out more about Almond Breeze www.almondbreeze.com.au and follow us at AlmondBreezeAus on Instagram and Facebook.
The four amazing packaging design concepts will be showcased across Almond Breeze social channels in the lead up to MICE and displayed at MICE. The Almond Breeze Barista Blend team will be asking you which of the designs ‘makes you froth’ in order to help them decide which one will go into production. So it’s time to #VoteBaristaBlend The #VoteBaristaBlend campaign is 24
behind the bar
Cafe Culture gets down & dirty... ...in the engine room of some of Australias busiest cafes. Behind the Bar looks at what the smart cafes are using in equipment and products to create fast quality cafe service.
Sean Edwards (right) with Michael Rose
This month we feature Green House Coffee in Canberra. This business reveals a successful shopping centre formula we have not seen in a long time. Delivering high quality food and beverage to deserving customers, thanks to efficient systems having been put in place. Michael Rose has run many iconic Canberra cafes and was the recent winner of Franchise coffee category for Golden Bean Australia 2017. Let’s take a closer look...
visit site
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LA MARZOCCO LINEA PB
(LA MARZOCCO AUSTRALIA)
PUQ PRESS
ANFIM SP 2 GRINDERS WHITE (ECA)
BEHMOR BRAZEN
(COFFEESNOBS)
behind the bar
Behind the bar at Green House Coffee
(BARISTA TECHNOLOGY)
GRINDER BRUSH
ACAIA BLACK PEARL SCALE
OCD TOOLS (ONA COFFEE)
(COFFEE PARTS)
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BARISTA MICROFIBRE CLOTH (CAFETTO)
PORT WHAT SHAPES YOUR INDUSTRY RE ~ 2017 ~
AVAILABLE March.
This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market.
I N T E R N A T I O N A L
WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general. In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements. Now in our 6th year, Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide.
and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few. Available as a summary or a full and comprehensive report. Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel. Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, café trends and support material for your business to include into your planning and brand development.
KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, sales managers
Enquiries
For further information or to purchase these important reports contact Kevin Chilvers on kevin@cafeculture.com
27
Coffee is the hero of the Australian Foodservice Industry… however cafe owners are telling us that they are more focussed on improving their food offerings in 2018.
0f all
OF CAFÉ OWNERS ARE REVIEWING THEIR FOOD
FOOD
NEW BREWING METHOD S
LES S COMPETITIO N
TEA & OTHE R28 BEVERAGE
LOYALTY PROGRAM S
SMARTPHONE APP S
2013
LIQUOR LICENCE
17%
21%
20%
19%
29%
31%
2015
34%
27%
2017
22%
50%
44%
39%
51%
49%
55%
51%
49%
55%
61%
67%
• Enhancing Customer Experience - Digital Ordering / Kiosk / Apps • Continually Strategising to deliver on customers needs and wants across multiple venues • Seeking a liquor licence to open up new trade opportunities Plunger, Aero Press, Pour Over, Syphon, Cold Drip, Cold Brew… What’s next? Got your finger on the Pulse and want to stay in tune to “and ahead” of what’s happening in the Australian cafe industry. The “2018 What Shapes Your Industry” report will be released in March 2018
76%
74%
72%
OFFERINGS
Cafe owner - Daylan Isai of Little Birdee explains his 2018 focus:
38%
67
+
%
pulse facts
I
C O F F E E I S T H E HERO OF FOOD SERVICES
t’s all about getting the formula right and the smart operators twigged onto this long ago. In high quality cafes I find that industry people talk less about the coffee experience and more so about the high end restaurant quality food offering. Coffee is still the gate opener and at the core of what the cafe is measured on… but a well put together food menu gets the consumer to stick around and in most cases will make a second coffee purchase. 1st Coffee $4 - followed by Breakfast or Lunch for $15 to $22 followed by a 2nd Coffee equals $$$$$ - WINNING! You have got to be happy with $23-30 per customer especially when they don’t dine alone!!! Closely behind food is offering NEW brewing options and the coffee menu has exploded with so much choice to match the ever changing consumer coffee journey.
SPECIALTY MIL K
DO YOU WANT TO
ENTER THE LARGEST COFFEE MARKET
IN THE WORLD?
Let Café Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!
Australian café 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 Café Culture Team can create a tailored package to suit your business marketing needs and sales targets. Café Culture International is well on trend with all global café markets and can help fully design your campaign and introduce your product to your chosen target.
CONTACT Sean Edwards Managing Director sean@cafeculture.com Café Culture International now has offices in Portland (Oregon), London and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.
WEBSITE www.cafeculture.com
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30 YEARS industry experience
DIRECTOR - COFFEE BROTHERS with Kev Chilvers
movers & shakers
Tony “Top Cat” Macri
Judging Credits include: • • • • • • • • • • •
W
e first met Tony Macri in 2011 when he attended the Golden Bean Coffee Roaster Competition & Conference at the Sunshine Coast. We’d heard a little about Tony’s business Coffee Brothers and that he’d been importing green coffee beans from Tanna Island, Vanuatu. It didn’t take much to sway Tony to make the trip to the event and to also showcase the coffees which he was importing.
Golden Bean Coffee Roaster Competition Australia: 2011 - 2016 Golden Bean Coffee Roaster Competition Australia & New Zealand 2017 Golden Bean North America 2016 Grand Breezey Masters 2016 Head Judge Worlds Richest Barista Competition 2015/16 Fushan Cup (China) Royal Sydney Coffee Competition Australian International Coffee Awards Longjiang Global Barista Competition ASCA State Barista Championships 100’s of Latte Art Smackdown events
Tony is a vibrant, energetic and warm hearted man and is super passionate about delivering excellence in all walks of life… but enjoys a laugh all the same. As much as he likes coffee… we know he’s equally passionate about ice cream and frequenting gelato bars. Tony’s poison is Pistachio Ice Cream!
Since first attending the Golden Bean, Tony’s profile has continued to rise ever since and he has continually put his hand up to take on opportunities presented to him. This epic journey now sees Tony judging over 500 coffees per year and has taken him around the world to judge at events and to also acting as a media representative at the World Barista Championships.
I spent 5 mins with Tony… which ended up being an hour… 30
What got you into COFFEE…
What fuels you?
I have been in the hospitality industry now for 30 years but I got into the coffee industry by accident…For me it was meant to happen. I met a landlord and was looking at opening a shop. Out of the blue he said to me “Get a DA to set up a cafe / roastery and visit my friends who grow coffee on Tanna Island, Vanuatu”. This is what sparked my candle for coffee. I got the DA approved to open Coffee Brothers, then took off with my wife to Vanuatu, I left her in Port Vila and boarded a small plane to head over to check out the coffee farms on Tanna Island. My wife was concerned I may be speared as there was conflict between co-ops.
Enjoyment of talking to people in the industry, sharing stories, imparting knowledge, interacting with customers, new experiences and tasting so many different coffees.
Something that people don’t know about you My will to get up in the morning every day and to swim at least 1.5k’s in the ocean, run 2k on the soft sand then climb up a 10m rock platform and complete a 20 min circuit session. Every year I go to Parkes for the Elvis Festival. My daughter got me there on my birthday 4 years ago and I now make it an annual trip… favourite Elvis song “Viva Las Vegas”
Whats changing in 2018?
Staff are becoming more interactive in delivering a complete experience for customers. This is what gets customers to come back.
Most amazing cafe experience?
Got to be the Grounds… it’s incredible what they have achieved here in Australia… it’s like going to Disneyland. They are very good at what they do. Jack Hanna should be congratulated on what he and the Grounds team have created.
Biggest Achievement in Coffee?
Winning a Gold Medal in the milk based category was pretty special and is definitely a highlight. However I simply can’t go past the people that I have met on this journey, and friendships that I’ve made. I’m so privileged and humbled every time I talk to people who I am now connected to through this great industry in Australia and around the world.
Have you got a fast car? BMW 320D… My convertible is having a rest at the moment. I’m working with my son on rebuilding a 1973 LC Torana Small Block.
New Addiction?
Favourite Coffee Origin?
My Grandson…I can’t get enough of him at the moment.
I’m torn between 2 nations. I’ve been privileged and honoured to taste and judge so many amazing coffees. I can’t go past Panama & Ethiopia. However I have a soft spot in my heart for Tanna Island, Vanuatu Coffees. I tasted it in a milk based coffee, just this morning, for the first time in a while and couldn’t believe just how good it was. I love the Tanna Island people. We have been working closely with the farmers for many years especially assisting with rebuilding the coffee farms post cyclone Pam.
Plans for expansion of Coffee Brothers
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Watch this space… news coming mid this year.
“ I’m very grateful to have had the opportunity to be where I am… it all started for me, as far as judging coffee, when I met Andrew Hetzel at the Golden Bean”
Hobby?
Tasting coffee…. I love tasting coffee… finding new flavours and challenging my palate 31
Want to try AWARD WINNING coffee?
INTRODUCING
NEW
#GetRoasted Shop
PURCHASE
AWARD
WINNING
COFFEE FROM THE PENTAIR EVERPURE
GOLDEN BEAN COFFEE ROASTERS COMPETITON & CONFERENCE #GETROASTED ONLINE SHOP.
Order online - Delivered to your door. cafe-culture.myshopify.com/collections/coffee 32
vv
#GETROASTED
Introducing the NEW #GetRoasted Online Shop
Would you like to TRY the GOLD Medal winning ESPRESSO from the Worlds Largest Coffee Roaster Competition?
orders dispatched freshly roasted from the featured roaster. This new initiative will see these award winning coffees being made available to a wider trade and coffee loving consumer network. We had been working on this project for quite some time and we are pleased to now launch the new #GetRoasted Shop. We kick off with 3 outstanding coffees, all gold medal winners from the recent Golden Bean Roaster Competition. Through this shop we will offer outstanding coffees from the competition and in addition to the Australia/New Zealand event ,offer highly rated coffees from the North America Golden Bean event.
The first #GetRoasted coffee to be featured is from Golden Bean Overall Champion “ONA COFFEE” - Finca Deborah - Washed (Espresso). This outstanding coffee is the GOLD MEDAL winning espresso from over 300 coffees entered in the category. We only have limited quantities available for each of these coffees so get your oreder in quick to avoid disappointment.Cafe Culture International are pleased to announce the launch of the #GetRoasted coffees. This new addition to CafeCulture.com will feature award winning and outstanding coffees from the Pentair Golden Bean Coffee Roaster Competition “The Worlds Largest Coffee Roaster Competition”. Each week we will have a NEW offering for you to purchase with all
Get online and secure your award winning coffee today...
Brew Type.......... Espresso Size................... 200gm Farm Name ....... Finca Deborah Region .............. Volcan Varietal ............. Green-tip Geisha
Brew Type.......... Filter Size................... 250gm Farm Name ....... Small Holders Region .............. Oromia, Guji Zone Varietal ............. Heirloom Varieties
Brew Type.......... Espresso Size................... 500gm Farm Name ....... Konga Cooperative Region .............. Yirgacheffe Varietal ............. Heirloom
Tasting notes: Peach, florals, mandarin, honey
Tasting notes: Raspberry, peach, citrus, floral + white chocolate
Tasting notes: Complex fruit, tea, jasmine, rosehip with lemon notes. Aromas of jasmine, black tea and lavender.
visit #GetRoasted Shop
BUY NOW
visit #GetRoasted Shop
BUY NOW 33
visit #GetRoasted Shop
BUY NOW
E
coffee Cup is a new generation of reusable takeaway cup. Created with the world’s fastest growing, most sustainable crop – bamboo fibre, Ecoffee Cup is BPA and phthalate free. If you haven’t experienced Ecoffee Cup, it feels a bit like thick, yet super-light cardboard; hard to believe it can hold hot liquids. And because bamboo fibre is naturally sterile, Ecoffee Cup is lovely to drink from and won’t flavour-taint your drinks. The lid and sleeve are made with matte food-grade silicone which is designed especially for hot liquids.
It has a re-sealable no-drip lid, making it perfect to take with you everywhere you go. The whole product (cup, lid and sleeve) is dishwasher safe and should last for years if you treat it nicely; of course it can break if you treat it roughly and it is not suitable for microwave use. Available in a wide range of fun, contemporary patterns; bright, vibrant colours or classic prints – there’s one to suit your style, wardrobe or mood. That’s why we think Ecoffee Cup packs just a little bit more style than its plastic, ceramic or stainless steel cousins.
WIDE RANGE OF COLOURS
BIODEGRADEABLE
DISHWASHER SAFE
NATURAL & SUSTAINABLE
E. piccolotogocoffee@gmail.com F. www.facebook.com/piccolotogocoffee I. www.instagram.com/piccolotogocoffee 34
CULTURED cultured products
ECOFFEE CUP by
Followers 20.9k
with social media bloggers
As Cafe Culture turns digital we thought we would ask some questions to Australia’s Top Social Media Blogger. This months Instagram Blooger is Lee from Canberra. He is currently studying Medical Science at UC but has a major passion for latte art. He shares all his amazing latte arts through his Instagram!
Q. How long have you been in the coffee industry? A. I’ve been making coffee for around three years. Q. Do you have any other hobbies than coffee? A. Studying, full time and preparing for competitions keeps me pretty busy, but I believe it’s important to make time for other passions to keep yourself refreshed. When I can I enjoy clay trap shooting, fishing and photography.
Q. What Inspired you to start making coffee? A. What really got me interested in coffee was a video of Sasa Sestic’s 2015 WBC performance. I had been around the industry previously but after seeing that I became fascinated with specialty coffee. Q. Why do you share your latte art designs on Instagram? A. When I started out developing my latte art skills I found Instagram to be a great resource regarding tutorials and general inspiration. Posting my own work was a natural step in my involvement with that community, and has been a great way to form relationships with others in the industry and hopefully contribute to the growth of the latte art scene.
Q. What’s your favourite coffee tool? A. It’s hard to pick a favourite coffee tool as they all play their part, but without scales it all becomes a guessing game, so I’d say a good set of scales. Q. What’s your Social Media Tip? A. Quality content is the key to a social media success. Put effort into the subject matter and results will follow. 35
with tilly
dr_barista
social media
Q&A
Café POS System
An old saying goes something like this “You can’t compare apples to oranges.” T1 R A P
with justin bromage
sales analysis
Calculating the True Cost of a
visit site
W
hen it comes to selecting a point of sale system for your café, the choice has never been greater, or more confusing. There are literally dozens of different options, ranging from ‘free’ apps for your tablet through to fully integrated systems worth thousands of dollars. Every system has its own advantages and disadvantages and, frankly, no one has the time to investigate them all. So how do you make an informed choice?
What factors need to be considered when ascertaining whether the systems you are looking at offer good ‘value for money’? With this series of articles in Café Culture Digital we’ll endeavour to demystify some of the key differences in the various technologies available, so you can make a
36
with justin bromage
sales analysis
There are a few questions worth asking in regard to the true costs involved if selecting from these tablet app alternatives: fair comparison when weighing up potential systems for your café. After all, you want your point of sale system to do more than just tally your sales and store cash – a good POS will help you efficiently and effectively manage your business.
Initial Outlay vs Ongoing Charges
visit site
Our first topic for consideration is how you choose to pay for your POS. For any small business, decisions surrounding capital outlay require proper scrutiny. But for a start-up café, the money required just to open your front door for the first time is quite considerable. The coffee machine, cooking equipment, counters and fridges, furniture and café design – it’s a long and somewhat daunting list! So, it’s little wonder that further outlay on a POS system proves to be a ‘step too far’ for some café owners. Understandably then, the recent advent of relatively low cost (or even free) software-as-a-service ‘POS apps’ has provided many cafés with a simple way to get started. And to be honest, for a small espresso bar with limited products and little need for integration, a ‘POS app’ may be a perfectly suitable solution.
37
Q
What will the ongoing usage charges add up to over the course of 5 years (the typical lifespan of a tailor-made POS terminal)? What happens to your POS settings and historic sales information if you decide to move on and stop paying the monthly fee for the app? Do you own or have access to your data?
?
It may be that purchasing, or even financing, a system that you own with no ongoing license fees may prove to be more economical in the long term. Of course, every business has its own set of circumstances, and different business owners will have their own thoughts on how they want to approach financing their POS equipment. Just be sure to take the ongoing costs into consideration when making your decision. In our next article, we’ll consider the choice between using generic IT hardware and purpose-built systems.
38
Cafe culture china
Why Specialty Tea based Beverages Add Value! From the winner of the 2017 WTBC Sydney Fine Food Tania Stacey Benefits of Special Tea based beverages Asian culture has been playing with tea based beverages for many years. The Ready To Drink (RTD) market is highly competitive with many options for the preferred tea or soy milk based drinks over carbonated flavoured drinks. Creating your own Specialty Tea Beverage (STB), allows you to craft your own signature style, a reflection of your own branding message to your community. It also gives you an opportunity to create the tea and food pairing menu which enhances your customer’s experience. It is time to take Tea Beverages to the next level Specialty Tea Beverage and out of the vending machines. The new generation of customers are eating out more often than previous generations and by crafting an innovative, ever changing menu will keep your customer’s coming back. Tea offers a wide spectrum of flavours more than other beverages such as fruit juice or coffee. Some ideas for a STB menu in your café include: a. Drink of the month adapting to hot or cold weather 39
b. Drink to suit occasion such as New Year, Holiday celebrations, the changing seasons - Spring, Summer, Autumn or Winter. Western style fashion drinks, Cuppa Cha style Western style fashion drinks like cocktails can be more flexible and fun. However, the chosen Tea MUST still remain the hero of the drink, but have fun with glassware & presentation. Use natural ingredients in your drink, it helps you to attract the #no sugar #all natural #healthy #mindfuldrinking followers. Here are some ideas for developing your fashion drinks: a. Blending tea liquors such as Yellow tea with an Oolong. b. Deconstructed tea beverage eg. Micro Foamed milk served in a ceramic cup with tea concentrate on the side. Add a small sweet to the side. c. Consider your style of brewing. Each style brings out different flavour profiles from the tea leaves. Tea leaves can be steeped by Chilling hot brew, Flash Brew, Cold brew, Hot and Room temperature.
Cafe culture china
A few recipes & How to tips Currently, I am working on a new Specialty Tea Beverage for the World Tea Brewing Championship in Shanghai this coming May 2018. Here are some of the ideas I have been playing with in my kitchen and the guidelines I believe make a winning Fashion Tea Beverage. 1. Keep it simple 2. Tea is the hero – don’t lose the original flavour – add to, not subtract 3. Only use 3 ingredients, don’t over complicate it 4. Know your tea well…. Understand the flavour profile 5. Understand the boundaries of the tea – cupping is important 6. Understand the tea’s flavour profiles under different conditions. Can you brew it stronger? How does it change? Hot brew or Cold Brew or Flash brew
Award winning Golden Sunset Place a Greek sour cherry (Glyko Vyssino) in a small 120ml sherry glass. Steep separately Chinese Huang Ya Yellow tea and Taiwanese Oolong Hon Yun 21. Carefully pour the liquors –1/3 Hon Yun 21 and 2/3 Yellow Tea in the sherry glass.
Dutch Tea Shou Puerh & cacao husks, steep separately. Combine liquors. Cool slightly before adding whipped cream and dust with cinnamon. Serve in glass or ceramic cup.
Matcha Colada Whisk Matcha slightly thicker than your regular Matcha. Swirl and coat yuzu in the flute glass. Top with chilled sparkling water and top with mint leaves.
White Strawberry Crush 1/3 fill with crushed ice in a highball glass, top with quartered fresh strawberries and top with 8 hour Cold brew Bai Mu Dan (White Tea) I would love to hear your thoughts. Message me on social platforms @cuppachahq or email me hello@cuppacha.com.au
“don’t over complicate it” 40
cafe review
L A T I G I D
visit site The cafe converts into a cool music venue and attracts the best of Australian artists for small concerts on a monthly basis. Artists like The Waifs, Casey Chambers and Abbe May have graced the stage. Adrian’s wholesale coffee business now spreads from Sydney to Canberra in many quality cafes, his famous Kombi blend is a favourite amongst southern highlanders. The blend gets its name from Adrian’s beloved 1973 blue Kombi Van. The coffee is a blend of Guatamelan, Ethiopian and Brazil. Adrian has travelled extensively around the world securing ethical coffees, which aligns to his take on the world and how ethical business should be done. Adrian started his career in Law but chased another dream when he discovered his love of coffee culture. It was a pleasure to reunite with old friends of the cafe industry. Author Sean Edwards
35 Main St, Young NSW 2594
It was a proud moment to walk back in to the Art of Espresso Cafe and Roasters in Young NSW. Over 10 years ago I had the pleasure to consult to Adrian and Gabriel Capra in setting up their regional coffee business. The cafe is now a thriving hub within the Central Business District of the township of Young. Young is famous for its fruit growing and large pastoral lands. Art of Espresso gives this town a little bit of city culture with its quality cafe service. Adrian has followed his dreams and created a cafe vibe around his passion for Australian music. 41
twoennety Celebrating
y e a r s
I
t was on Valentines Day 1997 that founder Michael Bishop first launched Alchemy at Cleveland markets sampling his homemade allnatural cordials for grown ups.
2018 sees the company expanding internationally, with master distributors in both the USA and UK, so it seems like most 21 year olds, this ‘baby’ has grown up and is moving out to occupy life on a wider stage. Joining in the celebrations were current and past team members, customers and suppliers, all of whom feel very much a part of this family business success story. visit www.alchemycordial.com.au
Now some 21 years later, the company is more than ever ‘Obsessed with Flavour’ and leads the café market with their naturally flavoured coffee syrups, chai latte concentrates and Superfood lattes.
site
42
Mina’s Road to
MIN CO &
I have worked in the coffee industry since it was cool to build the highest tower of froth that you could with as much chocolate sprinkles possible on cappuccinos. During the time of the tower cappuccino it was only important that you had coffee, not so much the way it tasted (as sugar and sweeteners were liberally added) or the way it looked (no such thing as love hearts or swans) or even what brand of coffee you used (there really wasn’t much choice). However, over the last decade the industry has evolved so rapidly, and the landscape today is very different to the time of the tower cappuccino. Thanks to my many roles at Di Bella Coffee, I was very lucky that I had a front seat to watch the industry evolve to where it is today whilst at the same time play a part in a company that was an industry disrupter and leader. After 12 years with very fond memories and many lessons learnt, I have left the Di Bella Coffee company. I have gone on to become a mum to a beautiful daughter, and to start my own journey with my new brand, Min & Co. But this article is not about Min & Co, I want to share a little about where my story in the coffee industry began and things I have learnt along the way. I was fortunate to achieve what was a successful career in a very successful company, whilst at the same 43
PARTONE
time being very lucky to have worked side by side with one of the most talented and inspirational entrepreneurs in the country – Phil Di Bella. I want to start by saying that Di Bella Coffee was not a well-oiled machine, it was more like a perfect storm. What does a storm do? It disrupts. That’s what Di Bella Coffee did. We disrupted the way things were done in the industry and set a new benchmark for service. We had a customer focused culture that was the driving force behind Phillip’s vision of the “the ultimate coffee experience”. One of Phil’s mantras for risk management is “be comfortable with the worst-case scenario” he would always be taking “calculated risks”, both in business and in people. The staffing philosophy was to hire staff based on attitude and teach the skill, get people who were good enough to own their own business but give them a reason not to. This philosophy is what landed me my job, as I most certainly didn’t have the skills, at the time I was employed as his PA I didn’t know how to turn on a computer and constantly forgot to write things down.
Min & Co is a brandnew concept to East Brisbane.
“I went on to become one of the key drivers in the growth and development of Di Bella Coffee” Lucky for me, Phil always saw the best in people and was able to see potential in people that they didn’t even know they had for themselves. When I was hired, Phil was told by a few people that I would be a handful and hard to manage (that is sort of how I am actually). But he saw my potential and brought me on board anyway. When I first started working with Phil I was 19 years old, and at such a young age I was able to grow with the business. Ultimately, I went on to become one of the key drivers in the growth and development of Di Bella Coffee. I held many important roles as the business expanded over the years including, PA to Phillip Di Bella, Administration Manager, QLD Operations Manager, then General Manager, Chief Operating Officer, Director of Operations, Director of Corporate Services, and finally as the Director of Market Development where I was responsible to drive the strategic growth of business through the Market Development teams. [To be continued....] 44
we are an eating house and café where our customers can eat, drink and connect. The vision for our food is Mediterranean comfort food mixed with good old-fashioned family hospitality. The Min & Co. guarantee is that none of our customers leave hungry. Our mission is simple: fast, tasty, value for money food paired with memorable experiences. We operate 7 days and 2 nights per week (Sun - Thurs: 7am - 4pm Fri - Sat: 7am - 9.00pm).
visit social
2018
enter online
www.cafeculture.com/go/breezeymasters2018
Crowned State Title of Breezy Master Reg Barber Tamper & travel to compete in the Grand Breezey Masters 2nd & 3rd Place Winner Almond Breeze Reg Barber Tamper
AUSTRALIA Brisbane (April) Adelaide (May) Perth (May) Sydney (August) Canberra (August) Melbourne (September)
WINNER OF THE NATIONAL FINAL Crowned National title of Grand Breezy Master Reg Barber Tamper Trophy
NEW ZEALAND Auckland (July) Christchurch (July)
STATE WINNER
ROUND 1 5 CUPS IN 8 MINUTES Cup 1 Heart Cup 2 Rosetta Cup 3 Tulip Cup 4 Swan Cup 5 Free Pour
ROUND 2
1 COLD BEVERAGE IN 5 MINUTES Create a delicious cold beverage featuring Almond Breeze Barisat Blend. Check out all the details
www.cafeculture.com/go/breezeymasters2018
#BreezeyMasters
Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas.
NEW IN 2018
Compete // Support // win 45
MICE
22- 24 March th
SPECIALTY COFFEE EVENT Now in its seventh year, MICE is an exciting dedicated coffee event. Café owners, roasters, baristas, equipment manufacturers, service providers and more are invited to Melbourne Showgrounds to experience what the specialty coffee industry has to offer!
MARCH
22
event calendar
SAVE THE DATE LONDON
COFFEE FESTIVAL 12- 15th April
Seven years ago when London was rapidly becoming the most relevant and exciting city on the world coffee map, it was obvious what had to happen...A party had to be thrown, and The London Coffee Festival was born. Targeting the speciality coffee scene attended by sophisticated urbanites and industry professionals
APRIL
12 46
SCA
19- 22nd April THE SPECIALTY COFFEE EXPO The Specialty Coffee Expo was designed to be the coffee professional’s one stop shop for everything they need to succeed in the coffee industry. As the industry’s standard setter, the SCA has built a solid reputation over the last 30 years of providing the most up to date, qualified information and providing our members the tools to succeed.
APRIL
19
INFO@GOLDENBEAN.COM
2018
N E D L GO BEAN
PREPARE TO#GETROASTED
G O L D E N B E A N . C O M . A U
G O L D E N B E A N . C O M
AUSTRALIA / NZ
NORTH AMERICA
RYDGES
PORT MACQUARIE, NSW TUE 20 WED 21 THUR 22 FRI 23 SAT 24
NOVEMBER
2018
NETWORK DEVELOP COMPETE
The Golden Bean invites roasters to submit roasted coffee entries to be judged in various categories. Roasters and industry players attend the conference as judges and participate in the blind tasting format, seminars and social events, creating a valuable opportunity to network, educate and form alliances within the industry. See website for more info!
THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE 47
WANT TO BE INVOLVED? ADVERTISING & CONTRIBUTIONS EMAIL INFO@CAFECULTURE.COM OR PHONE (02) 6583 7163
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MORE THAN JUST A MAGAZINE
INFO@CAFECULTURE.COM
WWW.CAFECULTURE.COM 48