Cafe Culture Digital Magazine Issue 2

issue #2 m a r c h /1 8

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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 pineapple-supply-co--unsplash sustainable waste PG 7

contact information

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

SALES EXECUTIVE - CONNOR FOX CONNOR@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206

EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059

FINANCIAL CONTROLLER KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM

GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM

SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM

GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM

PROOF READER - KATHRYN KRASKA

INFO@CAFECULTURE.COM

MEDIA RELEASES INFO@CAFECULTURE.COM

WWW.CAFECULTURE.COM 2

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REGULARS 4. PUBLISHER’ S NOTE 6. EDITOR’ S NOTE 23. INDUSTRY NEWS WITH PHIL D IB EL L A 38. SOCIAL MEDIA INSIG HTS

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REVIEWS

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48. EUNG AI CREEK BUFFALO C AFE 49. HARDWARE SOCIETE 50. AG OSTINA 51 . COFFEE ANTHOLOGY

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7. SUSTAINABLE WASTE 9. COFFEE MILESTONES 1 4. SUSTAINABLE INTERIORS 1 8. SPARK LING WATER

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Sparkling water

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publisher’s note with Sean Edwards

OUT N ABOUT WITH

SEAN EDWARDS

My Personal Stand on Waste!

1.

Start separating my glass, tins and plastic bottles from other rubbish and take it on the way to work once a week to the cash for scrap machine. The money I get as a deposit rebate I will donate to an environmental charity of my choice.

There has been a lot of attention recently on our actions in reducing waste as a country, community, business and personally. I just got through a busy Christmas break where we had lots of visitors come to our rural home and my job at the end of this time was the waste clean up. I could not believe the amount of rubbish/trash a few people could generate over a few weeks. As I sorted through our four wheelie bins for the dump run, as we don’t have a garbage service, the amount of actual weight in the trailer was enormous and a little bit embarrassing of what we had consumed. I was lucky we do not have neighbours because the noise of tipping beer bottles into the recycle bin set off the black cockatoos living in our macadamia nut tree into a panic.

2.

Stop buying canned and bottled beer and use last years Christmas present - my kegerator. Buy craft keg beer from local brewers or swap for coffee.

I had one of those holy S*&%$ moments as my mind started ticking over how could I possibly be part of the waste problem we all are hearing about. Things like plastic in our ocean, glass that can’t be recycled (except in South Australia), tyres being dumped in the desert. I then knew I would have to come up with my personal plan before I started preaching to the rest of the world about waste management issues.

3.

Soak the labels of my cool Gin bottles so they can be relabeled with our homemade Kombucha. They look so amazing and it is now encouraging me to drink more Gin to get more bottles. I can also give the Kombucha away, as it’s a nice gift and it makes us look really crafty and cool.

So here I am letting you in on my waste plan for 2018 - on solving my own trash problem. I have already started some of the below actions and enjoy my contribution to making the world a little nicer to live in.

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8.

4.

Buy individual pieces of fruit and vegetable from the fruit market, not pre-packed bundles from the supermarket, to save on plastic wrapping.

Get the Soda Stream out of the cupboard so I can make more soda water for my non -alcohol days. (I think there is a slight alcohol theme happening with this waste problem) No more plastic soda water bottles.

9.

Take my own loot bag shopping, to cut down on plastic bags and wrapping. Get a cool bag so I stand out in grocery fashion stakes.

5.

Move the smelly compost bin away from the pool fence so I can start using it properly, in a new & more convenient location, creating better biomass for the garden. This will also help in keeping the flies away from the entertainment zone and using less fly spray.

10.

Never buy bottled water again! Use filtered water from home in one of those beautifully designed, branded water bottles, that take up a whole cupboard in the kitchen.

6.

This is a little personal, but start using the bum washer on our bidet toilet seat and save on toilet paper. Amazing experience if you have not tried!

11.

Let my neighbour mow my lawn, saving on fuel and having more social time around the pool drinking from the Kegerator.

7.

Start a new herb garden and use coffee pucks from home and office for compost (great for growing coriander).

12.

Cut out the lazy night eat outâ&#x20AC;&#x2122;s and dine at home more often. Invite friends over so we can graze from the veggie patch, drink Kombucha and create more recycling projects together.

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recently trekked out to Dubbo to attend the Food Industry Association NSW regional event and could not believe how many high quality cafe businesses there are in this regional hub that could be well placed in any market. Stand outs were The Auctioneer, Press Cafe, The Black Tambourine and The Fast Lane Drive Through. These regional events which the FIA NSW conduct are fantastic with leading industry suppliers all visiting selected regional areas to showcase the latest and greatest foodservice products. We’re pleased to come on board with FIA NSW as a media partner and associate member. We’ll be participating in each of the upcoming events and also judging the best cafe product exhibited “in the cup” and “on the plate”. Awards at the Dubbo event were given to Wild 1 Beverages for the Happy Hippie Kombucha Range and to Pace Farms for the Puregg Simply Egg Whites.

Be sure to get along to these events when they arrive in your hometown Newcastle 1st & 2nd May - Port Macquarie 14th & 15th August - Wagga Wagga 10th - 11th October For more information go to www.Foodservice.org.au Congratulations to all competitors in the recent Australian Barista Championships. Competing in events is key to the development of the barista and coffee professionals… it’s not necessarily about winning.

However we have a formidable team which will progress to represent Australia at the respective World Competitions.

Barista - Craig Simon of Veneziano Coffee Roasters Latte Art - Shinsaku “Shin” Fukayama of St Ali Brewers Cup - Heath Dalziel of Third Time Lucky Cup Tasting - Yama Kim of Kingswood Coffee Roasting Championship - Ben Toovey of Genovese Coffee World Coffee Championship Schedule:

editor’s note with kevin chilvers

Cafe’s, coffee and competitions

• World of Coffee in Amsterdam 20th - 23rd June 2018 Barista • GulfHost in Dubai 16th - 18th September 2018 Brewers Cup, Cup Tasters and Coffee Roasting • International Coffee Week in Brazil 7th - 9th November 2018 - Latte Art Championship It’s often said that Australia is leading the world in the specialty coffee scene with so many amazing performances in competitions and Aussies going abroad to plant the seed in setting up high Ex pat Aussie quality cafe businesses. We’ve put together a timeline detailing the Australian coffee journey dating back to 1788 through to today highlighting achievements of some of our industry stars… check it out from page 8-11.

Enjoy the read of Cafe Culture digital #2. We’ve had fantastic feedback on the new format and concept. Be a part of shaping Cafe Culture in 2018 and beyond! If you’ve got a new product to spriuk, celebrating a business milestone, had a personal achievement, have a burning question or just see something cool in your travels. Think Cafe Culture and let us be your voice in spreading the word. www.cafeculture.com/contact-us Whats ahead for Cafe Culture: - We’re busily planning Golden Bean 2018 Australia / NZ and North America competitions. We’ll soon make some huge announcements on some format changes… entries open soon. For now put these dates in your calendar and prepare to #GetRoasted - North America 19th - 22nd September in Portland Oregon, ANZ 20th - 23rd November in Port Macquarie NSW - April is definitely world coffee event time - catch up with Sean Edwards at the London Coffee Festival and at SCAA in Seattle.

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L A T I G I D

sustainable waste

by Boni Lornie

VEGAN LEATHER There has been increasing conversations around producers utilizing the agricultural waste products from produce such as pineapples and bananas as an alternative to traditional leather. Whilst there is some negativity around the not so ethical inclusion of petroleum based additives, surely this is a positive step in the right direction for a sustainable future. Benefiting not only the environment, but also providing a secondary income for farmers. A great solution to the ever increasing demand for vegan products.

REGRAINED BEER Dan and Jordan, founders of ReGrained, discovered the incredible nutritional value in the by-product of their home brew. From humble beginnings this dynamic duo used their initiative to turn waste into a viable sustainable product. They use this by-product and mill it into a supergrain flour that forms the base of their delicious ReGrained snacks, producing a product as good for you as they are for the planet. More info www.regrained.com

RECYCLED COFFEE GROUNDS With 3D printer technology companies experimenting with natural and recyclable filament alternatives, it seems sustainability has no limits. Coffee grounds have commonly been used as a recyclable product, particularly within the beauty industry with a plethora of coffee scrubs and rubs readily available. Holding not only beneficial antioxidants and exfoliating properties, coffeeâ&#x20AC;&#x2122;s natural gritty consistency and aesthetic hue is also ideal it seems, for shaping (printing) into all sorts of instruments and decor related objects.

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Coffee Milestones - Australia

1788 1832 1788 Coffee plants were brought into Sydney Cove from a Rio De Janeiro stopover on the journey to Australia. They were planted but did not do well in the temperate climate of Sydney.

1832 Coffee was grown at Kangaroo Point in Brisbane, which then created a coffee farming trend stretching all the way to Cape York.

1850 Coffee was imported into Australia during the Gold Rush to appease the miners that came from California and other non-tea drinking countries.

We could not grow enough coffee in Australia to satisfy the consumption.

1850 1879 Griffiths Bros set up a coffee, tea and cocoa trading company in Melbourne, to supply the first retail businesses getting established.

1879

1900

1900 â&#x20AC;&#x201C; 1930 Immigrants to Australia were the real motivation behind the coffee movement of the time and they setup small coffee roasters to support community consumption. The Dance Hall became the sophisticated places to drink coffee in this time, to mimic the trendy European cultures.

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1918 HA Bennetts and Sons in Melbourne was started as an importer of coffee, tea and cocoa.

1918

1870

1870 Sydney and Melbourne see the setup of the Coffee Palace by the womenâ&#x20AC;&#x2122;s Temperance Movement to curb alcohol abuse of the time. Mobile coffee sellers frequented the food markets in Melbourne and had all-night coffee service, creating a cool scene in that era.

1940

1940 The American servicemen based in Australia for the Second World War stimulated the coffee industry and two large coffee roasters were imported into Australia - one went to Sydney and the other to Melbourne.

1947 Nestle launched instant coffee - Nescafe - into Australia after USA troops popularized coffee drinking.

1947

1972 There was 20,000 Nestle â&#x20AC;&#x2DC;Cafe Barâ&#x20AC;&#x2122; setups in offices across Australia using instant coffee.

1972

1950

1950 Saw the post war immigrant, mostly from Greece and Italy, coming to Australia and cafe culture was born. Along with this came the first espresso machines in 1954. Cafes like Andronicus in Sydney and Pelligrini in Melbourne highlighted the cafe espresso culture that was being enjoyed in Europe.

1982 Coffee farming was re-established in Australia at Woomba near Yamba NSW.

1956 Boema built the first coffee machine in Australia.

1956

1998

1982

1998 First Australian barista competition run

by Piazzo Dorro (DE) in Sydney.

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1960 1960 Instant coffee took over from brewed coffee in households with brands like Maxwell House, Bushells and Moccona taking the lead.

2001 Maico LaPenna wins the first Danes Grand Barista Competition.

2001

2002 The Café Biz Conference was established by Sean and Kristine Edwards.

Run at Star City Casino in Sydney, the event ran for another 14 years before finishing in 2016.

2002

2006 Golden Bean started as the first National Roasting competition in Australia. It was designed to find Australia’s no1 Roaster, with Campos Coffee the first winner.

2003

2002

2003 Paul Bassett wins World Barista Championships in Boston USA.

2004

2004 Café Culture Magazine was founded and has since produced 47 printed copies.

2002 Crema Magazine started in Sydney.

Justin Metcalf becomes WBC Judge for World Barista Championships and was Head Judge from 2005 to 2010.

ROASTER Profile

2006 Scott Callahan wins World Latte Art Championships the same year Café Culture started the Trans Tasman Barista Championships in New Zealand.

2007 2007 Jack Hanna wins World Latte Art Championships Antwerp.

2006 11

Managingyour

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Coffee

Antique

The Art of

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CafeBiz Network

2008

2008 Con Haralambopoulos wins World Latte Art Championship in Copenhagen. David Makin is runner up for World Champion Barista competition

Coffee Milestones - Australia

2009 Erin Samson comes third in World Latte Art Championship.

2010

2013

2010 Will Priestley came second World Barista Championship.

2009

2013 Matt Perger places second at World Barista Championship held in Melbourne.

2011 Kevin Chilvers started at Café Culture International as a Business Development Manager.

2011

2015

•2015 Sasa Sestic wins World Barista Championship in Seattle •2015 Caleb Cha wins World Latte Art Championship.

Golden Bean North America was started in Portland Oregon and attracted over 500 entries.

2016 2017 2018 2016 We saw many Australian roasters and cafe businesses head overseas, especially to the USA. Toby’s Estate, Campos, Di Bella, Proud Mary and Paramount - finally the amazing cafe culture was shared with the world.

2017 Saw the emergence of the scientific barista more technology in the extraction process, water quality, weighing of shots, leveling tools etc.

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2018 Café Culture Magazine launches its monthly Digital Magazine and launches a consulting business in the USA and Europe promoting Australian products.

Treat Yourself www.alchemycordial.com.au

DESIGN TRENDS with BONI

sustainable INTERIORS

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ast month we discussed the important role design plays in providing a great first impression - the same goes for your cafe fitout.

Recycled and sustainable materials: Exposed brick walls, ceilings and wooden floorboards are all the rage and add to the industrial and authentic ambience.

Recycled timbers, polished concrete, exposed ceilings, and ‘green walls’ are currently trending in cafe fitouts. It’s a real mix between organic and industrial design, and can quite easily be achieved whilst not costing the earth.

Obvious customer flow: Simplicity is key - “Less is more” approach to evoke a response that’s a little more poignant.

Smart lighting design: It’s all about creating an atmosphere with a mix of indirect, natural and LED lighting.

To ensure your customers return time and time again and spread the good word about your establishment, we have put together current trends in creating welcoming and sustainable spaces in the highly competitive cafe and restaurant industry.

Mimicking the surrounding environment: Organic elements interacting seamlessly with the surrounding community.

Crisply-curated shopfronts: Shopfronts entice the customer in - layer with neutral tones, natural elements (like cork and wood) and green foliage – create interaction with the neighbouring landscape.

Colour and tone: Earthy textures and neutral tones create a definition of sophistication, whilst providing a relaxing and tranquil atmosphere.

Green and clean: Use of indoor plants and ‘green walls’ bring the outdoors in and provide an organic contrast to industrial hues of steel and concrete.

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with Anne Cooper This months flashback takes us back to January 2017 when we published this very popular article by Anne Cooper delving into the depths of the coffee roast profile...

flash back

The anatomy of a roast profile

out your frustration on and blame your roasting machine (instead of yourself), have a look at your own processes, general understanding of your green beans and roasting machine and I guarantee you are not owning up to what you are doing (and not doing) with your roasting approach.

In past articles – Beyond the Cooling Tray and The Heat is On – I have been laying down a heap of information to support what we just touched on in the lead up to our next topic – Profiles – which can mean a few different things.

Firstly, we can be talking about the Flavour Profile of a coffee – how the coffee tastes, the mouthfeel, the acidity, sweetness, body balance etc. These flavour profile characteristics are of course determined by the coffee bean itself, but are also then greatly impacted by the Roast Profile.

A Roast Profile is a way to record our actions and decisions in response to feedback from the beans, as they respond to the application of heat on a particular roasting machine and as we try to encourage an intended end flavour for a specific coffee bean.

Hence, a Roast Profile is basically recording what happened during the roast and what adjustments were made to affect the flavour/ outcome.

There are a few ways to record a Roast Profile, either manually or with data logging programs such as Cropster, Roast Log, Artisan, Roastlogger, Roastmaster, Coffeesnobs, just to name a few.

Visit cafeculture.com for the full article.

S

o … you’ve read the books, the websites and done the online roasting course, tried to follow the information and profiles presented, and your roasting machine still won’t produce the results you’re after?

Having the awesome opportunity to regularly visit roasters and be on a different roasting machine pretty much every second day of the week, I have seen and heard it all!

The biggest thing I see is that, no matter what you do research wise and whichever profiles you try to copy/follow, if you don’t truly understand the green beans you are roasting and how your roasting machine “cooks”/”roasts”, then you will never get the flavour results you are after.

And, believe me, I have seen some astonishing techniques/approaches being used as a result of roasters misunderstanding or not taking the time to understand everything about their green beans and their roasting machine.

Roasting is a craft and a skill that takes time to learn. It is confronting, because you have to make some decent mistakes in order to improve.

No-one likes to fail – but in roasting you must.

There are no shortcuts.

In order to improve you must experiment, collect a truckload of data and you must taste your coffee! If you are in any way lax with these, then you will never achieve Roasting Nirvana!

So, before you grab that cricket bat and take 16

â&#x20AC;&#x153;how to achieve roasting nirvanaâ&#x20AC;?

Roasting is a craft

Experiment

Collect data

Photo by Nathan Dumlao on Unsplash

Taste your coffee

Learn from your mistakes

full

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Sparkling

water by Tilly Edwards The question is should sparkling water be complimentary to your customers?

this gesture as they are not getting gouged in the pocket to purchase this offering. Many companies in Australia offer sparkling water systems that can be incorporated into a cafe space.

A

number of years ago I was visiting San Fransisco and many of the specialty cafes were offering a glass of sparkling water with an espresso shot. I found this not only a refreshing way to enjoy an espresso with an icy cold palate cleansing water, but also adding another dimension to the cafe service. It has always been a thorn in my side to pay for water at a restaurant or cafe, and I personally believe that water should always be a part of the service you experience at a cafe/ restaurant.

The company Soda Stream has now developed a commercial sparkling filter system designed for the small cafe space. Personally, I have installed a sparkling water system into our Cafe Culture Magazine office and all the team are able to enjoy a cold sparkling water on a warm day. Many people already have had sparkling water systems implemented into their homes, and it has become a ritual that has been embedded into peoples beverage choice.

On a recent trip in the north of Australia I found two cafes that were offering complimentary sparkling water, as well as refrigerated still water from their self service bar, which was very impressive. I felt that these businesses were enhancing their product and showing a new level of appreciation for the customer. This classy move raises the service bar to a whole new level and the customer appreciates

Sparkling water is an amazing palate cleanser between meals and dominant beverage flavours like espresso coffee. A cafe will benefit through increased sales via implementing this system by complimenting their coffee presentation. Cafe Culture gives this practice a big tick and hope to see other cafes follow suit with this refreshing concept.

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Online buying As the owner of GoodFoodWarehouse. com.au, the first Online Wholesale Ordering system for the Café sector and a long time friend of Sean Edwards, I have been asked to write an article about online buying and what platforms work for small businesses and the pros and cons of each.

done, over, now get on with serving the customer; the funds are in the bank….well nearly.

So let’s look closer to online buying. Again, I look at the past, particularly the airline industry.

Now I’m showing my age here, but once upon a time you had to Michael Colless fax a travel agent an itinerary 3-4 days prior, get a quote, confirm, pay and then work out how you were going to pick-up the paper ticket! These days, book online in minutes, and check-in on your mobile App. Done and dusted.

B

ut before we start, for those who don’t know, Seans company’s name was once upon a time called KISS Marketing – we all know what KISS stands for! My philosophy is very similar in that if it’s complicated, then it’s probably not as smart as it sounds!

So technology has in most cases made it simpler to transact, however is it better? Before we start, my definition of ‘better’ is when everyone in the valuechain wins; that is the customer, the guy selling or delivering the product and the supplier.

The online buying space is growing fast to say the least – we all know the big names Uber, Airbnb, Amazon and the like. The main driver of their success is cost reduction by ‘disruption’ and most importantly

Let’s look at Uber, the customer wins. Uber as I understand it are still not profitable and does the driver really make money – all questions which

making it easy to buy – well most of the time!

Simple really, but when you look at how hard some businesses make it for the customer to transact, its amazing. Think about what Eftpos has done to business, the speed of the transaction is instant,

need to be further understood. What I do know is without wins across the board, the business is not sustainable. It’s a little like the coffee industry – the cafe needs to win, the importer/distributor/roaster needs to win and the grower needs to win!

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There’s one thing we are missing and it’s something that’s not thought of until you need it; yep customer service….what happens when something goes

– whenever I’m buying, it’s the first thing I look at so I can accurately compare price.

wrong? Who’s accountable, who is going to fix the issue, in summary who’s going to give a shit? The sad truth here is that you the buyer will probably lose in most cases; yes you might eventually get a refund, however you have to spend hours getting it back!

Now about online marketing, another huge disruptor to any industry. It’s simple really, if you’re not doing it then you’re mad. Get learning (I am) and put in place a strategy that ensures you do ½ an hour everyday. If you are like me, you’re still trying to piece everything together; the simple answer to that is that you So in my view the key to online buying is made up probably never will, so just get going and it will come of 2 things – easy to transact and solid customer together in time. What I can tell you, is there’s a service, ie someone who’ll be accountable when whole new world out there and it’s very powerful, things don’t go to plan.…those in particularly for the hospitality business know what I mean here. industry. Let’s face it +80% of “So in my view the key to searches are online and a huge online buying is made up of Now we understand what we % of the audience is influenced 2 things – easy to transact need as a buyer, let’s look at by it, by what other people are and solid customer service” the platforms. If we look at saying.

Amazon & eBay, the transaction is relatively simple, however the In closing, you can either do it customer service side of things is non existent - the yourself or partner with someone who can help. It’s buyer has to make contact with the seller and hope not something you can ‘just’ quickly do, it needs a like hell things can get sorted, hardly what you need strategy and time to execute. Those who don’t are for a sustainable relationship! There are a number of paddling upstream without a paddle! other platforms, but all pass the buck when it comes As I mentioned above, I run GoodFoodWarehouse. to customer service. com.au with my business partner (wife) and So we are clear, I haven’t mentioned price as I’ve everyday there’s something new to learn or do, but assumed being online - it’s competitive anyway. our philosophy is to make it as easy as possible Although, there are a few little traps you need to be whilst still delivering great customer service when aware of and that’s freight and credit card surcharges buyers need it. Author Michael Colless 21

r u o y g n i k a M

c o ff e e

“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

our strength….

Partnerships are

Give Michael a call 0410 450 369 WWW.ICT.COFFEE 22

In this tough market it becomes increasingly important that coffee roasters try to navigate the problems that they might face before they become overwhelmed. In practice, there are a number of problems that a roasting business must overcome in order to be successful.

industry news with phill dibella

how does a coffee roaster Achieve success?

#3: World coffee prices are generally governed by the interaction of the commodities markets on the NY stock exchange and foreign exchange rates fluctuations. Entering the markets at the wrong time or buying when the exchange rates are not in your favor can become a very costly exercise.

Here are the top 5 challeges that are faced by roasters today, and my proposed solutions. # 1: Differentiation can be difficult to achieve. Most coffee traders cannot offer exclusivity in their green offerings. Or, what they offer to one roaster is also offered to multiple others, so the entire community of roasters become homogenous. If you buy off a stock list, what’s to say the roaster next door isn’t carrying the same coffee?

#4: In the past, it may have been possible for a roaster to just produce coffee for their own requirements only, but the competitive nature of the industry means that wholesaling is becoming a requirement. Wholesaling requires a different set of competencies compared with running a café. You need systems, logistics, staff, sales people, capital and cost efficiency.

#2: Engaging in true ‘direct trade’ can be extremely costly, requiring a roaster to tie up funds for many months before a coffee arrives on our shores.

Often roasters do not have the true connection with the producers that can build into long term relationships.

#5: Sourcing coffee requires a lot of relationship maintenance with farmers, logistics and warehousing businesses. As a coffee roaster, this takes time away from the service you could be providing to YOUR customers.

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visit site

“The solution is to partner with a well- resourced buying team. you will make use of their resources to engage with producers, ship coffees from origin, warehouse them, and then deliver to your door. “

The short answer to all these challenges is to work towards becoming sustainably unique.

Here’s how: Strategy: Sit down with your team and discuss your strategy.

What do you hope to achieve? How will you achieve it? It’s best to plan 3, 6 and 12 months ahead.

The business of wholesaling requires a different set of competencies such as greater strategic planning, systems, procedures, staff and a reliable supplier that can help you navigate these challenges. It is infinitely harder to play catch up than to implement them ahead of when they are required.

The Solutions: The solution is to partner with a well-resourced buying team. you will make use of their resources to engage with producers, ship coffees from origin, warehouse them, and then deliver to your door. This partnership allows roasters to engage in ‘true direct trade’ without the risk of tying up precious capital for long periods of time.

Be present at origin. If not physically, at least by trading directly with farmers that guarantees that you get exclusivity.

Connecting with International Coffee Traders will give you access to our business expertise through exclusive coffees, footprint at origin by meeting your producers, blend creation and profiling, and all the industry knowledge to make your brand stand out!

You can contact the team @www.ict.coffee Michael Anapo – 0410 450 369 Raihaan Esat- 0433 928 289 24

sustainable seafood IKEA and John West support launch of Australia’s first Sustainable Seafood Week Sean and Kristine Edwards attended the MSC’s annual Sustainable Seafood Week Luncheon in March, which brought together the leading advocates driving the seafood sustainability agenda across Australia - and enjoyed some delicious seafood!

IKEA Australia Food Manager Ivana Frost said we are committed to offering delicious, healthy food at affordable prices for everyone, as well as providing food that is sustainably produced, with good animal welfare practices.

“We are one of very few major retailers who sell seafood that is certified by Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC).

That means the seafood we sell in IKEA restaurants and through our Swedish Food Markets is 100% sustainably sourced, and sold to 600 million food customers globally,” said Ms Frost.

MSC’s Oceania Program Director, Anne Gabriel, said the ability to choose certified sustainable seafood in Australia has never been easier.

“Around 75% of the population believe we should only be consuming sustainably sourced seafood, however, many Australians are unaware of how to identify these products,” said Mrs Gabriel.

“With the MSC blue fish tick, consumers, caterers, cafes and retailers can easily identify sustainably sourced products for purchase, empowering them to make the right decision to keep our marine life, forever wild.”

International non-profit organisation, the Marine Stewardship Council (MSC), this March launched Australia’s first ever Sustainable Seafood Week, supported by several big name brands such as IKEA, Coles and John West, to encourage Australians to opt for sustainably caught seafood for their meals.

The week has been created by MSC to encourage Australian consumers and businesses to support keeping oceans ‘Forever Wild’ and teeming with life, while also ensuring future seafood supplies for generations to come.

MSC has set the standard for fisheries across the globe with the world’s most recognised certification program for sustainable, wild caught seafood – the blue fish tick of approval. By sourcing seafood products that bear the MSC blue fish tick of approval, companies small and large can help keep our oceans teeming with life for future generations.

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Sean and Kristine Edwards

Celebrity chef and MSC Ambassador, Scott Gooding, says Sustainable Seafood Week is a great way to encourage both consumers and those within the hospitality and food industry to incorporate sustainable seafood products into their everyday meals.

“As a chef, I’m passionate about not only what’s served on a plate, but also how it got there. Food traceability is very important and to me, living healthily and eating well starts with knowing where our food comes from,” said Scott.

“Sustainable Seafood Week is the perfect way to showcase to those within the food industry how to prepare delicious seafood dishes using sustainably sourced seafood, all of which can be easily replicated in the kitchen.”

Around one billion people depend on seafood as a primary source of protein, mostly in the developing world. Australians are lucky to have a variety of certified sustainable seafood to choose from, to do its part to keep oceans healthy and ensure seafood supplies remain strong for generations to come.

To find out more about MSC and Sustainable Seafood Week, please visit: www.msc.org/foreverwild

Elena Duggan with Kristine Edwards

Bart van Olphen with Kristine Edwards

visit site 26

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movers & shakers

Amy Rose Hancock - photographer amyrosecreative.com

Ian Callahan

capoeira

He’s been a key leader driving the growth of the cafe industry for 15 years in Adelaide, owned cafes for 10 years and won barista competitions…but did you know what it is that keeps Ian Callahan level headed through this espresso fuelled journey?

people were, how hard working and appreciative for the little things, was a humbling experience.

Getting back to Australia, capoeira for me now represents a form of flow state for me. My life is constantly busy, juggling multiple businesses, staff, new projects, two boys and philanthropic endeavours.

C

apoeira - Martial Arts with an Edge. Health, fitness, dance, music, history, culture, self-defence and acrobatics; capoeira is a holistic martial art like no other.

As a busy person in life, this is what capoeira means to me.

As a boy, martial arts have been a part of my life since the age of 6. Having trained across multiple styles, when I stumbled across this very unorthodox form of movement I was immediately intrigued. It holds such a different approach to self-defence and body movement in general. Opening your boundaries of not only what’s possible, but what’s normal and effective. It really helps shape an open mind.

A year after I began I started planning a trip to Bahia, Brazil. To train at the literal birthplace of the art, and the world’s most traditional academy, “Associacao de Capoeira Mestre Bimba”.

A small group of us, including my senior instructor and now one of my best friends, Chan Griffin, went and stayed in the attic of the academy for a little under 6 months. Training everyday it completely changed my whole view on the art. What started as “a bit of fun” and “something different” quickly became a whole new philosophy on life. Spending time in the slums (favelas) and meeting some amazing people there taught me a whole new level of gratitude. Seeing how happy these

Capoeira helps me maintain a level head through it all.

The physical side of things is great. You’re forced to move your body in different ways, activating different muscle groups that would normally sit dormant. The cardio is intense, and the acrobatic side forces you to push yourself to extremes in order to learn and develop new movements.

On top of that, the music and dance that’s overlaid just adds such a unique dimension to the art. Brazilian’s use the word axé (“ahh-shé”) to describe an underlying rhythm to life; a form of music that flows through us all. With capoeira, this axé is what gives you the energy and a vibrancy that you carry with you in all walks of life.

By expanding our movements and understanding of the human body, I find it tends to expand our minds.

For me, the body and the mind are linked. By expanding our range of movement and becoming more aware of our bodies, it translates to a better understanding of our mind. It makes us less rigid and more open in life. These themes drive me and are just as important in business and in relationships as they are in capoeira.

Finding time to train can always be hard. But I find the more I prioritise my training, the more productive I am in the other areas in life. It helps keep me sharp, and it’s a whole lot of fun. by Ian Callahan

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top tips to

reuse your coffee grounds Keep a jar of coffee grounds on hand in your home so itâ&#x20AC;&#x2122;s easily accessible for these great sustainable and eco-friendly uses.

6. Drain Cleaner The gritty texture of the grounds and the strong scent helps unclog and deodorize your kitchen sink.

Boil a cup of coffee grounds in a pot of water, and then pour the entire hot mixture down the drain.

1. Fertilizer Just sprinkle the grounds in the soil around your plants, or mix 1/2 cup of grounds and warm water in a spray bottle to make a fertilizer mist for your home garden.

7. Scratch Repair You can use coffee to hide scratches on dark wood or espresso finishes. Mix a small amount of grounds with warm water to make a paste, rub the paste over the scratch, and wipe it off with a towel. The grounds stain the wood, and make the scratch less noticeable.

2. Insect Repellent The strong scent of coffee keeps insects at bay. You can sprinkle dry coffee grounds along the foundation of your house, or put the grounds in bowls and set them out on the verandah to keep the bugs away.

8. Refrigerator Deodorizer Most people use baking soda for this, but coffee grounds work, too. Fill a cheesecloth with dry coffee grounds and place the bag on a shelf in your refrigerator. The grounds absorb strong odors.

3. In Compost Tossing coffee grounds in your compost helps stabilize the pH level, which helps foods degrade more quickly, and more evenly. The coffee scent also helps with the smell.

9. Food Flavoring Used coffee grounds work just as well as fresh grounds in food recipes. You can also add a small amount of grounds to chocolate baked goods for some added flavour.

4. Worm Food Worms can ingest coffee grounds without harm. If you keep worms for vermicomposting, or to use as bait, adding coffee grounds to the dirt enables them to live longer.

10. Household Cleaner Wet or dry coffee grounds effectively clean heavily soiled pots and pans, and dirty countertops. Just toss the grounds on the surface, and scrub with a sponge.

Test a small area of a countertop for colour fastness before cleaning the entire surface.

5. Wheelie Bin Deodorizer Coffee grounds can absorb the strong odors in your garbage. Fill up an old pair of stockings with some dry coffee grounds, and hang the mixture on the inside of your bin lid.

more info 29

MADE BY BARISTAS FOR BARISTAS AND NOW STYLED

BY BARISTAS. #VoteBaristaBlend

The chosen design will be announced in April and our new look Barista Blend will be in market soon. Keep your eyes peeled.

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 have uncovered the final four designs. Now, it’s up to you to decide. Head to votebaristablend.almondbreeze.com.au

THE BARISTA’S BENCHMARK FOR COFFEE 30

Let us know what you think @baristablendaus

WHAT GETS YOU FROTHING? Almond Breeze Barista Blend is dedicated to pushing the industry forward and in this series we are profiling the people who are leading the charge.

Over the past year, I have had the incredible fortune of being involved in sourcing coffee from some truly progressive farmers. Their insistence on producing quality comes from the desire to share their love for the land and the coffee that springs from it!

First up, we meet Raihaan Esat.

What’s been good in the coffee industry in 2018?

Raihaan Esat is an economics and finance graduate from QUT and has been in the coffee industry for over 10 years.

I wish I could give a simple answer to this question and say that technology improved fivefold, or that farming techniques improved tenfold. However, although these may be true, I feel as though I would be doing the industry a disservice if I did not mention the apparent shift in perspective that I have noticed over the past year.

Raihaan considers himself a student of knowledge in roast profiling, quality control systems, blending, competition preparations and barista training.

Raihaan is proud to join the ICT [International Coffee Traders] team and is looking to work with coffee roasters of all shapes and sizes to make them unique!

There was a time where the small and the artisanal businesses were regarded as the only true representation of coffee, and large corporate structures were seen as the enemy to progressive ideas. Things, however, are changing. In my hometown at least, I have seen nothing but love and respect flow to anyone involved in coffee, the corporate giants coexist in harmony with the micro coffee artisans. One cannot exist without the other; it’s a symbiotic relationship.

What gets me frothing?

Coffee has become such a diverse industry so when it comes to talking about what excites me, the question is, where do I start? I’m going to start from the beginning, by honouring the people at the origin of coffee, the farmers; without them where would we be?

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#VoteBaristaBlend

The #VoteBaristaBlend campaign is designed to continue Barista Blend’s partnership with baristas ensuring they are consulted with major brand decisions.

Why is this an exciting time to be part of the industry?

One word ‘differentiation’. I feel as though in the last five years we have been building up to something, something beautiful. We have spent endless amounts of time and energy improving our skills in farming, roasting and coffee preparation and information on all of this is no longer held on to by the elite minority, but is shared freely.

to research into new and sustainable agricultural exercises, new coffee varieties and ethical practices. This is probably the industry’s most immediate concern. I have no doubt that with the continued effort of coffee producers, supported by collaborations with roasting professionals; we will overcome these challenges in the not too distant future! < Raihaan Esat.

The result of this?

Where once the industry seemed to be moving in a homogeneous direction, now businesses are finding it increasingly easy to try something new, different and adventurous. Take for instance the alternative milk products. In the blink of an eye we have seen the emergence of a great variety of options, each with its own uniqueness that is only matched with its unashamed acceptance of it!

What does the future hold?

This is hard to say, but the sad truth is, climate change is a challenge for coffee growers. For us on the service side of the industry, it’s in our best interest to safeguard our future by contributing 32

recipe

bone broth

visit site

0:15 Prep | 24:30 Cook | 6 Servings | Capable cooks

METHOD

Bone broths are well known for their health benefits and are terrific waste savers. This traditional favourite is making a comeback in homes and healthy kitchens across the globe. If you find the idea of leaving bone broth cooking on the stove overnight daunting, why not try this easy slowcooker recipe instead. (taste.com.au)

Step 1 Preheat oven to 200°C or 180°C fanforced. Place bones on a roasting tray. Roast for 30 minutes (see Note) Step 2 Transfer bones and fat to a 6L slowcooker with remaining ingredients and enough water to cover bones.

Close lid and cook on low for 24 hours (adding more water to keep bones covered).

Step 3 Strain into a large bowl. Cool quickly by placing the bowl in a sink or large tub filled with iced-water. Chill.

Discard hard layer of fat if you like (see Note).

INGREDIENTS • 2kg beef bones (mix of marrow, knuckle and meat bones) • 6 sprigs thyme • 2 tablespoons apple cider vinegar (see Note) • 2 carrots, quartered • 1 brown onion, halved • 2 stalks celery, chopped • 4 garlic cloves • 1 bay leaf

Notes Makes about 1.5L. Roasting is optional but it does give the broth extra, richer flavour and a deeper colour.

This broth will keep for 5 days in the fridge or for up to 6 months in the freezer. The vinegar helps extract nutrients from the bones. Leaving the layer of fat helps preserve the broth in the fridge. You can discard the fat or if using bones from grass-fed beef, you can choose to keep all or part of the healthy/good fat.

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how to use your

bone broth

> Drink it like tea some say a cup a day keeps the doctor away. > Braise meat or vegetables. Sear in a hot pan and then ladle on the broth, cover and simmer until tender. > Soups and stews.

Broth brings rich body to soups and stews. > Risotto and rice.

Use broth when making risotto or as the cooking liquid for rice for extra flavour > Gravies, pan reductions and restaurant quality sauces. Stir a little cornstarch into your broth (one teaspoon per cup) and add it to your sautĂŠ pan where a quick boil will transform it into a silky rich sauce.

Photo by Rachael Gorjestani on Unsplash

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PORT WHAT SHAPES YOUR INDUSTRY RE ~ 2017 ~

NOW AVAILABLE

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

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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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Why The China Coffee market will further boom in 2018

Cafe culture china

[PART 1]

China boom

hen we speak about coffee and more importantly Specialty Coffee the Third Wave, usually you don’t associate this kind of a beverage drink with China. Instead, of course tea “Cha” is considered as the first choice for the masses. However, recently the China coffee market place is seeing significant gains across Mainland China.

Young Millennials are consuming coffee not just to quench their thirsts, they are also in search of a pleasing social, business status and sensory experience in specialty coffee shops as they sip on largely increased levels of own roasted local Coffee beans – The Third Wave. It is new China Cafe Culture that

local China Café Market survey completion, we have captured over 4,000+ Café’s in 2017 and we are all starting to greatly see significant trends appearing in the expanding local China Coffee and Café Market place since 2014. The 4th Annual China Coffee Market Report is now available and please contact Davidp@cafeculture.com.cn for more details. With over 65 Questions in the report this year, we can see many café benchmarks for leading Café Businesses and the China Coffee industry development.

For us to best understand the expanding China Coffee market and its future potential we must firstly best understand its colourful recent Coffee History. Only then may we best appreciate the vast opportunity that the western style Café offers the China Coffee Market. In recent years the west has been pleasantly surprised at the spate of Asian born

is gradually gaining traction, thus the per cup RMB average cost of coffee range RMB $20-30 (AUD $5-6.00) is raising to match the changing trends of Millennials over these few recent years.

This year successfully marks our fourth exciting

Champions in all the WCE events since 2015. Seriously more will follow their success and China’s 1.4 Billion population focuses on the dark art of Barista Olympics at all forms of coffee competition both domestically and now globally. To be continued...

W

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social media Top 5 sustainable cafes that are smashing it on social media.

social media with tilly

to p 5

3. COMBI - 87.4K

1. THE FARM AT BYRON BAY – 125K

We are Combi are a cafe based on providing customers with fresh, local and organic supplied produce.

The Farm at Byron Bay is a working farm, which has micro businesses supplying the restaurant and stores with local produce, creating an atmosphere where you can have first-hand experience of seeing how food is grown and produced, which makes eating it so much more pleasurable. “Grow, Feed, Educate”

4. HARVEST NEWRYBAR – 41.5K Harvest is located in the historic village of Newrybar, where their vision is to offer an abundance of fresh local produce in an atmosphere oozing country charm sophistication that would hold its own in any international city.

2. THE GROUNDS OF ALEXANDRIA – 171K The Grounds is built on the philosophy of creating experiences for communities through quality products, innovations and an ever–evolving vision.

5. ATTICA MELBOURNE - 57.9K Attica is a well known eco-friendly restaurant in Melbourne, inspired by New Zealands diverse landscape by creating an evocative menu, which portrays volcanos, rivers, bushland and the sea. Using sustainable produce and ensuring the ethical treatment of animals and livestock.

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

39

what is pr?

Recently on an interstate trip I was reading Virgin’s inflight magazine and came across an interesting article on the benefits of public relatons in our new business world. It inspired me to seek out its author - PR and Marketing expert - Adrian Falk, from Believe Advertising.

I recently met up with Adrian at his office in Bondi and was pleasantly suprised to see some of the campaigns Adrian has worked on - including some of my favourite products which I had discovered through good media placement. I have personally been sceptical of PR Companies but after learning the processes of this craft I am now looking at this part of marketing as a crucial element of the sales process. Sean Edwards.

1.

Digital Landscape It’s no secret that in the past decade we’ve seen a major revolutionary shift toward digital marketing.

That is why it is important for brands now more than ever to focus on their own digital channels, including websites and social media platforms.

Recently, there has been an increase in the development of content “watering holes,” online places where readers get their content on a specific topic without having to search the entire internet.

Brands will have to take into consideration what their target market is searching online, to identify current watering holes, reach a wider audience and build visibility for their target audiences.

Adrian Falk discusses: The Changing Face of Public Relations What Does Publicity Mean in 2018?

2.

Visual Content According to Cisco by 2020, online videos will make up more than 80% of all consumer internet traffic. Visual content, such as interactive videos, let audiences engage and connect with the information you are sharing with them. This means, video marketing should be at the top of the priority list this year.

I

n our ever-evolving new age of digital media, public relations has seen a major shift from traditional media. We’ve all heard this by now, but what does it actually mean? With the ageing of Gen Z and their impact on consumerism, public relations in 2018 will put emphasis on digital landscapes and the building of relationships. Here are five PR trends to stay on top of in 2018 to boost your brand and increase your sales.

3.

Influencer Marketing In the past few years, we’ve seen brands turn to 40

influencers to help advertise their products across all media platforms. However, influencer marketing has transformed from a rising trend to an essential marketing tactic for brands. One of the biggest shifts you can expect from influencer marketing in 2018 is the transition for more transparent and authentic partnerships. Instead of getting the biggest A-list celebrity to be featured in one of your Instagram posts with little to no thought, brands should focus on establishing authentic brand ambassadors whose opinions will be trusted and valued by their target audiences.

4.

Mobile Marketing With tech-savvy millennials, or Gen-Z, dominating the consumer market, it’s no wonder communication strategies have “With the aging of Gen Z and shifted accordingly. More and their impact on consumerism, more consumers are using smart About the author: public relations in 2018 will phones or tablets as their first, Director of Believe emphasis digital landscapes and sometimes, only device.

Advertising and PR (www. and the building of Brands need to consider how believeadvertising.com), Adrian relationships.” their content will appear across Falk, has been successfully these channels, and how they generating national and can make their products easily accessible through international press coverage for clients for over 16 mobile devices and consider what online media and years. blog sites to reach that should be part of your PR Adrian has worked with a diverse range of lifestyle, and marketing mix. beauty and fashion clients including Seiko, Nad’s, Furla, Vodka O and Coon Cheese. He has 5.

Paid vs Earned also worked on many high profile PR campaigns, One of the biggest issues in PR right now is the grey including the viral PR campaign with Novak Djokovic area between editorial content and advertising. PR for the worldwide launch of HEAD’s new Graphene professionals are now playing an important role Speed tennis racquet, and the international press in the marketing process. Brands need to focus conference announcing Seiko’s partnership with their efforts on building the relationship between Novak Djokovic. consumers and the media. Publicity is a great Want to get a free PR and marketing overview of way to cut through the clutter of media noise and your brand? Speak to Adrian today - email afalk@ communicate through storytelling, what sets you believeadvertising.com or phone (02) 9388 0033. apart from your competitors.

41

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.

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NEW IN 2018

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43

the True Cost of a CafĂŠ POS System

44

[PART 2]

Calculating

with justin bromage

sales analysis

I

n the gruelling search for a point of sale system that best fits the needs of your café, there are a number of factors that need to be weighed up.

tablet or laptop is designed for the intensity of that environment. Other factors warranting attention include reliability and security. POS apps are generally installed as 3rd party software on a standard operating system, such as iOS, Android or Windows. So while the app itself may be reliable, it can only be as stable and secure as the hardware it is working on. Other questions you might ask – can staff close the app and use the tablet or computer for other activities, like browsing the internet or playing games? Is a tablet or laptop more susceptible to being stolen if left unattended?

Therefore, while it may be initially cheaper to bring your own hardware, you could decide that it is not the best solution for your business in the long-term.

In the last issue of Café Culture Digital we explored some considerations when choosing between a POS ‘app’ that you pay a monthly fee to use, and purchasing or financing a customised solution. Now let’s examine another potential component to this important decision.

Generic IT Hardware vs Purpose-Built POS. One of the primary advantages of using a ‘POS app’ is the ability to bring your own hardware – such as a tablet or computer. Many café owners utilise a spare iPad that they have at home, or buy a cheap Windows laptop to run their POS program on.

Undoubtedly, this can save you money – but is it always a good idea?

At the outset, it should be noted that every café is different. A small, owner-operated espresso bar has distinctly different POS hardware requirements to those of a full-service café. A POS application running on a tablet may be perfectly adequate in a number of scenarios, and start-up cafés might choose such a solution to lower their initial overheads and get their operation up and running.

Additionally, as these applications continue to develop, the café-specific features are constantly improving.

However, busy hospitality venues can often be demanding on ‘tech equipment.’ With multiple staff operating the POS, as well as handling food and drinks nearby, consider whether a typical

This is not to say that purpose-built POS terminals are absolutely ‘bullet proof’, but they usually are designed to cope with the ‘day in, day out’ rigours of a busy café.

It is also worth investigating whether an embedded POS system proves to be quicker to operate or less susceptible to misuse.

So as you wade through the jungle of point of sale alternatives, bear in mind the suitability of the hardware. Consider the overall environment, who will use your POS terminal on a daily basis and how securely positioned it will be in your café. Our next article will focus on one of the most useful technological advances of the last decade or so – ‘the cloud.’

visit site 45

[PARTtwo]

Mina’s Road to

MIN CO &

last issue Mina discussed her beginnings in the coffee industry, her role at dibella coffee and the key influencers in this journey. This issue we continue with her story as mina shares what she has learnt along the way. ...There was never a strategy for me to progress through all of these roles; there was however a strategy to learn as much as I could across as many functions as possible – always focusing on how I could do the best job possible. I always tried to compete with Phil (not that I won very often), but he encouraged that healthy competition and tried to stretch and push people to become the best they could be.

The natural progression as I learnt more, and acquired more skills, was to take on new roles and be faced with new challenges that allowed me to keep progressing throughout the business.

Something I learnt very quickly is a lot of people are obsessed with titles and the veil of importance that these titles may bring with it, however once they are in these roles they are not up to the job because they are just not suited to it. For many reasons, but ultimately because they falsely think that in order to be successful they have to have the perceived “top job” or be a “manager”. The biggest lesson I learnt in

my career (and I still apply now) is that it’s not about WHAT you want to be it’s about WHO you want to be.

Forget the titles and positions, and take some time to think about what value, knowledge and skills you have or you would like to acquire. Combining this thought process with a good level of emotional intelligence is what will determine your success in your career, not a fancy job title.

After many ups and a few downs, I can honestly say that I had an amazing career at DiBella Coffee, and was able to be there for over 12 years and continuously evolve because a) I believed in what we did and b) I applied some core principles. So here are my top 10 lessons and tips for building a successful career, that I think apply to any industry as they are more related to soft skills rather than hard and technical skills… Ultimately these are life lessons, that when applied to your career you will not only be successful but gain real satisfaction to form your work as well.

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life lessons... [ 1. ] Always put yourself in learning mode – not just within your role, aim to become a Jack/Jill of multiple trades. [ 2. ] Get productively paranoid - strive to be best at all times, focus on getting your primary job done better than anyone else could, you have to put your unique stamp on it.

Mina Anapo

[ 3. ] Remember, you are your only competition, so get your 10,000 hours! (expert status), be aware of what’s around you but only measure yourself against yourself.

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hilst my career with DiBella Coffee has ended, my journey is only just getting started.

I have now opened my own café and coffee roastery...

Min & Co is a brand-new concept to East Brisbane.

On one hand 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).

[ 4. ] And also remember that you are only as good as your last mistake. This will ground you and keep you honest. [ 5. ] Be a team player, make sure you see and understand the big picture but also learn the detail (don’t be a “it’s not my area”, “or it’s not my job” person…) help out, have understanding, and know how you can support others to serve the brand you all work for (because if the brand succeeds you all succeed). [ 6. ] Know what is the difference between: what can I get from you? vs what can I do for you? It will be a powerful tool in winning with people. [ 7. ] Be accountable and own your work, be prepared to make decisions and stick by them – no excuses, just be solutions orientated and continuous improvement will happen naturally. [ 8. ] Be candid, honest (and respectful) – see it and say it. Don’t say anything you wouldn’t say to someone’s face. [ 9. ] Create value for the company, and you will be valuable. [ 10.] Set goals, and always revisit them. Don’t just go through the motions, this applies to learning and for targets.

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cafe review L A T I G I D

Eungai Creek Buffalo Cafe 50 Elliots Rd, Tamban NSW 2441

visit site

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afes come in all shapes, sizes and forms.

We found this on a recent North Coast trip to Eungai Rail, where we visited a working buffalo Farm. Eungai Creek Buffalo produces a variety of delicious cheeses, gelato, yoghurt and other buffalo meat products. The family farm owner Ian, runs around 50 head of water buffalo on his 90-acre property. One of the farm sheds has been beautifully re-purposed into a cafe, with a wide verandah overlooking the rolling farm lands, complete with a muddy dam for the water buffalo to cool off in on those hot summer days. It is truly a farm gate business with the milk from the buffalo being produced into cheese, yoghurt and gelato. Ian has been approached to also sell raw milk to other hospitality businesses around the area. He has declined this request, as his way of farming varies to normal dairying. This includes allowing each buffalo cow to calf, which enables Ian to produce milk when he wants to produce it and when his milk supply is sufficient, the calf takes over the milking process.

This allows the farmer to take a holiday occasionally - a practice not recognized by a traditional dairy farmer.

The cafe has a range of meals revolving around all their buffalo products. There is a wood fire pizza oven, which many of the baked dishes are cooked in.

Ian also has a large range of delicious gelatos made from the creamy buffalo milk. There is a wide range of takeout cheese packs and other locally produced goodies. The cafe uses locally roasted coffee from Painted Blue Coffee, which received a Bronze Medal at Golden Bean Australia 2017. The farm is only 5km off the Pacific Highway at Eungai Creek, located between Kempsey and Macksville.

If you love a farm-to-gate concept, make the Highway diversion on your next North Coast trip, as this Buffalo Farm is an efficient venture supporting local businesses and incorporating an opportunity for people on the Highway to visit Eungai Creek.

Author Sean Edwards 48

cafe review L A T I G I D

Hardware societe 118 to 120 and 123 Hardware St, Melbourne VIC

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he list is now getting quite complicated in Melbourne when you punch into your review platform looking for a great breakfast. Hard-

soft poached eggs was a wise one, as the presentation and taste was of top restaurant quality. The beverage cup-ware was bright and colourful, with

ware Societe kept coming up as Melbourneâ&#x20AC;&#x2122;s top

the Padre coffee well made by a happy barista. My

breakfast spot. So, there was only one way to find

fellow diner chose a hot chocolate to complement

out what all this hype was about and why Hardware

their French toast, which came out in an individual

Societe, located in Hardware Lane, was packed at

pouring jug to pour the hot chocolate mixture over

8am on a Monday morning, while businesses around

a warm marshmallow. Each meal that was served

them were near empty. I knew that my hunch was

around me was elegantly garnished, again taking

right when I had to wait for a good seat. The break-

this food service up to restaurant quality. Hardware

fast menu was very impressive, having a good

Societe will definitely be on my fab list and Iâ&#x20AC;&#x2122;m sure

range of choices from healthy fruit to indulgent. My

I will be a returning customer.

choice of the pork belly with potato croquettes and

Author Sean Edwards

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cafe review L A T I G I D

1/155 Horton Street, Port Macquarie NSW

Agostina Fine Fast Food & Catering

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ealthy, fine fast food - is there such a thing?

YES! and when I tell you that you can get healthy, fine fast food together with epic

on a quick lunch break with a salad bar option, or dine in and relax from the cook-to-order menu. I especially love the take home packs when I need a

coffee, you can thank Marissa, Aaron and the team

decent dinner on those busy days, not to mention

at Agostina for that. Located in Port Macquarie,

the function catering they have available. On my

the bustling corner cafe & takeaway is definitely a

last visit, I couldn’t help but indulge in the ricotta

destination I would check out. Pumping out Vene-

gnocchi with cherry tomato & pesto, but my ‘usual’

ziano coffee on the La Marzocco from 7am, giving

is the mixed salad option with a cheeky arancini

you a perfect gateway to the morning and with a

ball. So, give your tastebuds a true treat and pop in

purpose-built kitchen, the modern-inspired cuisine

next time you’re in downtown Port Macquarie.

caters for all parts of the day. You can grab-and-go

Author Roxanna Chan

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cafe insider L A T I G I

126 Margaret St, Brisbane City QLD

F

ood has quickly become aesthetically pleasing and attractive on social media, with the modern cafĂŠ understanding the importance of a good-looking dish, but the real experience of a cafĂŠ is enhanced when both food and coffee are of high quality. After a year of fine tuning and seasonal change to the menu, we believe we have successfully achieved the balance between coffee and food. We are no longer just known by our coffee and service but also by our food. We have created a well-known destination for quality products, drawing a wider variety of consumers and creating a returning customer base. People can now enjoy the best of both in the same space, where a day-to-day essential can be easily enjoyed and satisfying. We are currently looking into a new space where we can take both approaches to the next level. If you happen to travel to Brisbane please come and say Hi.

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coffee anthology

LONDON

COFFEE FESTIVAL

SCA

th

12-15 April

19-22nd 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

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

APRIL

12

19

52

EUROPEAN COFFEE EXPO 22-23rd

EUROPEAN COFFEE EXPO 2018 is a true first in the UK as it’s entirely focused on the business of great coffee, tea, soft drinks and the equipment and accessories required to prepare and serve them. Just that!

MAY

22

event calendar

SAVE THE DATE

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 THU 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 53

WANT TO BE INVOLVED? ADVERTISING & CONTRIBUTIONS EMAIL INFO@CAFECULTURE.COM OR PHONE (02) 6583 7163

D

I

G

I

T

A

L

MORE THAN JUST A MAGAZINE

INFO@CAFECULTURE.COM

WWW.CAFECULTURE.COM