Cafe Culture Digital - issue3

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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 Pottery for the Planet

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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

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PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444

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PROOF READER - KATHRYN KRASKA

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CONTENTS REGULARS 4. PUBLISHER’ S NOTE 9. INDUSTRY NEWS WITH PHIL DIB EL L A 1 4. CULTURED PRODUCTS - r eusea b l e c u p s 30. SALES ANALYSIS - JUSTIN BRO M AG E

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52. PRESS & THE AUCTIONEER 53. THE BOMBER

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FEATURES 5. LONDON COFFEE FESTIVAL 2 7. DETPAK - SC A WINNER 32. WHERE PIONEERS MEET

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REVIEWS

publisher’s note with Sean Edwards

OUT N ABOUT WITH

SEAN EDWARDS

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pril has been a busy month for travel for all the team members of Café Culture.

We have visited Singapore FHA show, The London Coffee Festival, New York City, SCA coffee show in Seattle and Portland Oregon where our USA office is. It was great to see common ground in all these countries with products and ideas on trend. The biggest trend I have seen is reusable cups and cafés who are looking at this sector very carefully as disposable packaging like coffee cups are put under the microscope for future use. We are seeing major innovation in this area with better-made cups being offered directly to the coffee industry. Insulation and good lid sealing is one of the major improvements I have seen and the cost is going down as more players enter the marketplace.

Cold Brew is definitely on the rise and most coffee roasters are offering their coffees in a cold brew format around the globe. There is an uptake of micro cold brew manufacturing plants that coffee roasters can purchase to take the pain out of large scale brewing and bottling. One company that was exhibiting in Seattle was Bkon Brew, which has developed some clever technology with their Reverse Atmospheric infusion system, which

caters for large batch brewing. Keg systems seem to be the rage in the UK and the USA with Nitro cold brew still being the preferred approach to inhouse tap systems.

The biggest innovation I observed is that many coffee machine companies have launched new equipment this year at the events we attended.

Coffee Machine Businesses like Synesso “S200”, Astoria “Storm”, Rancilio “Specialty line”, San Remo “Opera” and Faema “E71” all had new machines ready for market.Gone is the box shaped espresso machine, with the current fashion being slick, sports car-esque machines packed with all the bells and whistles. The price points of these new machine were reasonable as machine companies factor this in there pricing formula using lighter building materials saving cost and also making them more energy efficient.

It does look like technology and sustainability are on track for our future café business model. Lets see how Australia can stay ahead of café trends and keep innovating towards the future. I am seeing more and more Australian café suppliers entering the world stage with their products and services which is amazing for a continent with such a small population.

“It does look like technology and sustainability are on track for our future café business model”

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MIJI FROM PROASTER WITH SEAN EDWARDS

LUCKY S A

LVADOR

BEN STEPHENS, SEAN EDWARDS ANDREW TUCKER LUCKY SALVADOR

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WINNER OF BREEZEY MASTERS LONDON HEAT AGNIESZKA ROJEWSKA AND PETER SULLIVAN ALMOND BREEZE UK

NEW PRODUCT

REUSABLE CUP

ODS

OM MALTRA FO CK EYDLISH FR JA D N A G N LI IL

AUSSIES AND KIWIS UNITE IN LONDON

LUKE SH

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London coffee festival

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he crowds were even bigger this year for the cupping, coffee and alcohol, and latte art. This year’s UK’s largest coffee show, the London Coffee winner was Agnieszka Rojewska from Poland who Festival, recently held in the famous Brick Lane area blitzed the field with her amazing skills. Agnieszka of East London, Shoreditch. It wasn’t Jack the Ripper also went on to win The Breezey Masters London roaming the laneways, it was thousands of overHeat. caffeinated punters searching out their favourite The London Coffee Festival is run by Allegra Events coffee roaster. and is the creation of former Aussie, Jeffrey Young.

Cafe Culture made a presence for the second year, Jeffrey also runs Coffee Festivals now in New York, in helping Blue Diamond promote Barista Blend to LA and Amsterdam. the 30,000 attendees of the show. We also hosted The London Coffee Festival is one of my favourite the Latte Art live demonstrations, with Australian shows, as it brings industry and consumers together Barista Champions Lucky Cabrera Salvador and Luke and showcases the latest trends and products. The Shilling, who both showed off their latte art skills. feeling of the show is fun and adding highlights like We additionally were proud to launch the First Heat cocktails bars, live music and demonstrations creates of the UK Breezey Masters, a global competition for an electric atmosphere. My travelling companion Barista Blend - Almond Breeze.

Lucky Cabrera Salvador, winner The event ran for four days with of the Breezey Masters 2017, was “ It wasn’t Jack the the first two days being trade very impressed with the coffee Ripper roaming the and the remaining days being a scene and we discovered lots of laneways, it was public coffee festival. The event great cafes and roasteries around thousands of overwas held in the Old Truman the Shoreditch venue. caffeinated punters Brewery, which gave it a cool It was great to see lots of searching out their industrial vibe as show goers got Australian products being favourite coffee to roam amongst hundreds of showcased at the Festival with roaster.” cafe products and services in a company’s like Prana Chai, maze of multiple floor levels this Cafetto, Alchemy Cordials, Maltra very unique, old building offers.

Foods, Breville, Bonsoy and Minor The event also hosted competitions like the UK Figures. It has given our business the confidence that Barista Championships and the ‘Coffee Masters’, the UK is ready for us to start the process of running an international coffee competition which puts our event Golden Bean Europe. See you next year the world’s best barista’s head-to-head with many London coffee professionals. different coffee skillsets like espresso science,

by Sean Edwards 7

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industry news with phil dibella Photo by Tyler Nix on Unsplash

blend building

Blending 101:

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find a matching profile. It is common to find similar flavour characteristics in Honduras and Guatemala.

It’s about finding parallel flavours regardless of which nation it comes from.

here is no doubt that blending coffees together is a long and well-established practice in our industry, but it surprises me how often it’s done poorly. There are two approaches to blending, ‘Active’ and ‘Passive’ blending.

Active blending is the mark of a master roaster.

If done well, it can result in blends that maintain stability and integrity for long periods of time, in some cases, many years. As origins come and go, this approach requires maintenance. It requires a commitment to continually sourcing the right coffees for the blend to maintain its flavour integrity. The country of origin is less important compared with the actual qualities presented in the cup. Consumers that appreciate stability in their daily coffees tend to gravitate towards this

Active blending requires theorizing the intended flavour, then sourcing the specific coffees to meet that intention. For example, you may intend for your blend to taste of cherry ripe, the dominant flavours being cherry and chocolate. For instance, a really good Colombian coffee that tastes ‘bright with cherry notes’ might be difficult to replace when it runs out due to harvest times, transport or economic challenges.

Don’t be afraid to explore other nations to 9

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approach.

A well-constructed blend using this approach should achieve the following: 1. Meet the blend profile with less than 10% flavour variation 2. Blend alterations should have a sustainable production lifespan 3. The new component shouldn’t blow out your production costs.

Passive blending, by contrast, is the opposite of active blending. You start by blending two or three coffees together and tasting the blend to see what it’s like. This can be fun and challenging at the same time as the outcome can be incredibly exciting!

However, it can also be extremely frustrating if the combinations don’t work well together.

This approach has a shorter lifespan than the active approach. As all coffee is seasonal, your supply of one component inevitably runs out and the blend reaches the end of its life. The loss of its distinctive component makes the blend difficult to replicate, not to mention it can be a very time-consuming process to continually create blends from scratch.

This approach can catch consumers off guard if the changes are frequent or inconsistent, resulting in a loss of trust in your brand.

Ultimately the approach you take depends solely on you knowing your market! What do they like? Stable or seasonal? …Or maybe both? Regardless of your approach, ICT can bring expertise and assistance to ensure your business is successful in its coffee offerings.

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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 11

The Golden Cyclone of the Turmeric Latte

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t’s not just coffee that has been front of mind for the cafe punter. Alternative beverages have been cycling the cafe circuit for a considerable time and they don’t always find their place on the cafe beverage menu. Until now! The newest category superfood lattes are definitely creating placement within the beverage range and the star performer is the Turmeric Latte or Golden Milk.

Michael Bishop creator of Alchemy Cordial Company, is a 21 year veteran of dilutable drinks full of flavour.

Michael stumbled upon the magic of turmeric when he purchased a permaculture garden in the hinterlands of Byron Bay. Turmeric had been grown on the farm for many years and is what inspired him to dig up the Anti Flam recipe. The original recipe had a short shelf life as a cordial, and so Michael utilised his technical staff to develop a liquid turmeric for cafe use. The market already had seen some turmeric powder offerings which were gritty and insoluble with a low curcumin content (the active ingredient in turmeric). When the liquid turmeric was released in Australia the response was overwhelming and Michael has seen this become his best seller very quickly within the business. The universal appeal led him to consider International markets, so Michael has now set up International distribution in the UK and North America.

The Cafe Culture team were excited to see the commotion first hand as the product was released at the London Coffee Festival recently, and can verify it was the most popular stand at the event. Thousands of samples were given out and distributors were lining up for a piece of the action. Then it was a quick jump across the Atlantic via New York to Seattle to be a part of the Specialty Coffee Association (SCA), the world’s largest coffee expo. Demand in the US was again strong as there is a huge focus on wellbeing in the cafe market place across the country. Cafe owners who had tried the Golden Turmeric Elixir loved the fact the turmeric latte was quick to prepare, and that it was highly profitable and delicious.

It was also made apparent that the point of difference with Michael’s soluble elixir, can be attributed to the high levels of curcumin, which are readily absorbed by the body, and that it can be enjoyed hot or cold in all sorts of food and drink.

Michael was at the London and Seattle events and was overwhelmed by the lineups around the Australian exhibitors.

It is great to see Australian products used in the cafe market become trendy in cafes around the world. Alchemy Cordial, a Brisbane-based family company, have definitely set a new trend on the cafe menu. by Sean Edwards

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The last 12 months have seen an explosion in demand for Eco Reusable Coffee Cups. After the ABC’s War On Waste we found demand increased massively for these cups. In response to this we have developed a new website offering Eco Cups Branded with Logos.

We supply cups to some of Australia’s largest coffee brands and over 200 individual cafes.

We look forward to helping you further!

PromotionalEcoCup.com.au T: 1300 303 717

Special Offer

Get your Cafe or Coffee Brand on our cups at the lowest prices and take advantage of our special offer of 25% extra free till the end of June!

Offer applies to the Kooyong Eco Cups only

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REUSABLE CUP FEAT U R E

brainer, given the range of options available.

Back on trend with ceramic comes Pottery for the Planet’s Planet Cups. Offering some of the most striking and unique vessels I’ve ever laid eyes on, these cups are wildly popular with the local crowds of the Sunshine Coast where they are based. Sustainable, collectable, unique and with donations made to the Australian Marina Conservation Society, it’s a win-win. Connor Fox

here is a lot to be said, indeed much of which has been said, about the War on Waste. Our cultural addiction to convenience has certainly taken its toll on our surroundings, as we see daily from the shared videos of snared sealife and trashed beaches.

The coffee industry clearly has a strong part to play in this saga, and every one of us who gets that urgent morning coffee and promptly slings the cup is just as culpable.

Single use cups have always been a necessity along with one of the biggest culprits for this issue and, despite what some would think, they aren’t going anywhere soon.

Now having said that, what incredible alternatives we are being offered! Innovators across the nation have been tinkering with and perfecting their respective solutions. We have here some of these solutions, each tackling the War on Waste from the same angle but with subtly different approaches.

Claycups have had a remarkable journey, being born from the imaginations of two gifted individuals with a shared dream. Having made the leap from a garage set up to a much larger, yet still handmade, operation has opened the world to them. Sleek, exceptionally sustainable and with a felt sleeve unlike any I’ve used before, there is a lot to recommend Claycups.

Promotional EcoCups represent the other end of the spectrum. Using an environmentally silicon and stainless steel for their host of cups, they offer household brands such as KeepCup with the option of your own brand on display. These EcoCups are an economical and environmental no-

ECOCUPS

visit site PromotionalEcoCups.com.au is a specialised supplier of Eco and Reusable Cups custom branded with Cafe logos. We sell the leading brands of Eco Cups including KeepCup and Cup2Go!

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Get your Cafe or Coffee Brand on our cups at the lowest prices and take advantage of our special offer of 25% extra free till the end of June!

Offer applies to the Kooyong Eco Cups only

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REUSABLE CUP FEAT U R E

Pottery For The Planet is a range of reusable ceramic coffee cups, lovingly handmade in our Ceramics Studio on the Sunshine Coast. We are fighting our own War on Waste by making people think twice about the real cost of “coffee to go”. To support this, sales of our cups support our donations to the AMCS to help undo the damage already done.

We have a range of gorgeous designs available in 6, 8 and 12oz sizes, and all of our cups are ultimately unique with slight variations in sizes, pattern and texture.

This is due to our glaze lines designed and applied in house, using a scientific process akin to that of coffee roasting.

Coffee lovers are becoming Planet lovers with folks coveting their ever-growing Planet Cup collection, sipping their morning brews from beautiful sustainable vessels with pride. Planet Cups are available in select cafes, homeware stores and online at www.potteryfortheplanet.com

CLAYCUPS

visit site Sydney ceramic artist Katherine Mahoney and barista Stephen Dyer, owner of Paddington’s Pusher Espresso Bar are the brains behind the most environmentally responsible, attractive and coveted coffee cups on the market.

Handmade from clay, Claycups come individually finished in distinctive custom- made glazes - pink, aqua, concrete and charcoal - reflecting the subtle hues and textures of the urban landscape of Australia. Mix and match different coloured silicon lids and heat-resistant felt cuffs to finish the look, creating a signature Claycup that’s uniquely yours.

Barista-approved, dishwasher and microwave-safe, Claycups can be used for any liquid you like, from coffee to tea, juice or even soup. And because clay comes from the earth its natural insulating qualities keep liquids warmer for longer and there’s no nasty plastic aftertaste. www.claycups.com.au/

POTTERY FOR THE PLANET

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Treat Yourself www.alchemycordial.com.au

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Autumn >>

whatâ&#x20AC;&#x2122;s in season

by Boni Lornie

recipes

recipes

PERSIMMONS POMEGRANATE

Be sure to select fruits that are heavy for their size and have slightly browned skins. The uglier the fruit looks on the outside, the better the chance the inside is bursting with sweetness. Keep your pomegranates at room temperature and out of direct sunlight. They can be stored like this for up to 2 weeks. Pomegranates can also be stored in the fridge for up to 2 months.

Originating in China, Persimmons are an ancient fruit that dates back thousands of years.

Albeit exotic, this old fashioned fruit is the perfect seasonal extra to add to your dessert, salad or dressing.

Persimmons are similar to a tomato in the way they look but texturally they can be much firmer, they are quite sweet when picked at their peak.

Persimmons are high in fibre and fat free, are a good source of vitamin C and beta carotene.

Sweet persimmon contains twice the dietary fibre of an apple.

LEMONS

recipes

Lemons are one of the most versatile and useful fruits you can encounter.

Although this zesty yellow citrus is available all year-round, lemons are in their peak season in Australia from June to August.

Lemons are full of nutrients, and those who eat or drink lemon juice or pulp will benefit from a healthy hit of vitamin C.

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The Specialty Coffee Association Expo - Seattle

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his May the city of Seattle hosted SCA at the downtown Convention Centre. The event saw thousands of coffee professionals from all over the globe diverge onto the Pacific North West coffee mecca. There were thousands of exhibitors this year that showcased the latest on trend coffee and cafe products and services. The event also hosted the USA Barista Championships, which is the pinnacle of the North American coffee scene. The event ran for three days with lots of fun evening networking parties.

This year SCA had many Australian businesses showcasing product and services. Businesses like

Detpak, KeepCup, Prana Chai, Alchemy Cordials, Puqpress and Milkadamia. It was great to see the Aussie flag flying high in this expanding marketplace.

CafĂŠ Culture launched the North American Golden Bean competition with new supporting partner Puqpress, from the Fresh Cup Magazine stand.

The September event is getting great traction from roasters all over North America and it looks like this yearâ&#x20AC;&#x2122;s entries will exceed 1000!

Please enjoy some images from the tradeshow.

by Sean Edwards 18

â&#x20AC;&#x153;There were thousands of exhibitors this year that showcased the latest on trend coffee and cafe products and services.â&#x20AC;?

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THE EMBER CERAMIC MUG

cultured products The first product released by Ember, and the world’s first temperature control mug. Featuring award winning design and advanced technology, the Ember Travel Mug enhances the coffee and tea drinking experience by maintaining your perfect drinking temperature from the first sip to the last drop. Connect to the Ember mobile app to adjust your temperature, name your mug, view liquid level, save presets, and much more. Simply tap the Ember logo and rotate the dial to adjust the drinking temperature. Perfect for those on the go.

Key Features: • Ember is controlled by a touch sensor hidden behind the logo • Adjust drinking temperature via the Ember app or rotating the dial at base of the mug • The Ember mug can be charged while liquid is inside of it • 360° push to open leak proof lid

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The Ember Ceramic Mug is the second product released by Ember, and a recipient of TIME Magazine’s best inventions of 2017. Although it may look and feel like an ordinary mug, the Ember Ceramic Mug is embedded with multiple temperature sensors and a microprocessor-controlled dual-band heating system to maintain your perfect drinking temperature from the first sip to the last drop. Connect to the Ember mobile app to select your drinking temperature, save presets, customize your mug, and much more. Perfect for home or office.

Product Features: • Adjust the drinking temperature via the Ember app • Indicator light on the base of the mug • A reinforced ceramic coated exterior covers durable stainless-steel interior • Always On – There is no need to turn the mug on or off. The mug enters sleep mode when empty, and wakes up when it senses movement or liquid Available at: ember.com

EMBER TRAVEL MUG

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cultured products COFFUNITY Awarded the Best New Product (technology) and the Best New Product of the Year (Best of Show – All categories) by the Specialty Coffee Association at the Global Coffee Expo, held in Seattle, WA. WHAT IS COFFUNITY ABOUT? Users can rate the coffees they taste and share their review with everyone around the world. This way people will find out which coffees are being enjoyed most (and which are not).

HOW DOES IT WORK? Users can also use Coffunity to search for specific coffees by typing the name of any coffee or just take a picture of a coffee label and the app will identify it using image and text recognition technology. Coffunity will then show the average user ratings and taste attributes of that coffee, plus everything you need to know about it, including its country of origin, altitude at which it is grown, farmer, varietal, processing method, roaster and so much more.

WHY THIS APP? With Coffunity, people won´t be influenced by the packaging or marketing, but by the collective tasting experiences of the coffee community around the world.

Sharing tasting experiences will bring people together and connect them as a community.

For further information, please contact: www. coffunity.com

DETPAK PRECISION SERIES

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etpak’s new Precision SeriesML promotes the ultimate in coffee taste and experience.

In recognising the challenge faced by baristas to replicate an in-cafe taste experience in a takeaway cup, Detpak have launched their new cup range – the Precision SeriesML. Designed in collaboration with Australian specialty coffee professionals, including Veneziano Coffee Roasters, Tim Adams Specialty Coffee, Genovese Coffee and Pilgrim Coffee, these innovative new cups help achieve the perfect coffee to milk ratio and are the official cup partner of the World Barista Championship.

The cups provide an accurate metric measure of volume, available in 160ml, 200ml, 240ml and 320ml, lining up well with the commonly used ceramics in most specialty cafes.

Helping to reduce milk wastage, these cups will also streamline the front of house process and have the added benefit of minimising raw materials to decrease the carbon footprint of takeaway coffee cups.

Detpak are launching this new range with a series of latte art Smackdowns across five states of Australia.

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THE BERLIN BY BONAVERDE

This German based company has created the world’s first coffee system that makes your cup from the field fresh. It starts with fresh coffee beans that you can purchase in ready-to-go pouches right from the company. After selecting your beans you’ll use an RFid tag found on the coffee bean pouch itself. Scan that RFid tag and the Berlin knows exactly what kind of beans it is and how it should be roasted. You can customize the roasting settings right on Bonaverde’s app. You’ll take the beans and dump them into the roasting tray. That’s when the magic starts. The beans are roasted at over 300° celsius right in the top of the machine. In fact you can watch through the tray window as the beans spin around and get roasted to your liking. After about 5 to 7 minutes the beans are ready.

You use the same pouch that the beans were delivered in as your coffee filter. The beans are cooled and the coffee is made.

Voila in fifteen minutes or so you have a cup of coffee that is field fresh. visit Available at: bonaverde.com/ site

PUCKPUCK Designed and engineered by London based design studio - Two at Six Limited, PUCKPUCK has been developed to accompany the Aeropress Coffee Maker allowing you to make a smooth, naturally sweet cold dripped coffee - wherever you go. Simple to set up, with its patent pending twist valve, the PUCKPUCK slowly drips water through a bed of coffee over a period of 2-3 hours. The result is a delicate and nuanced flavour profile closer to what you would expect from a ‘filter’ coffee.

Designed from the outset to be as small as possible and to work with leading brand mineral water bottles, PUCKPUCK is the first truly pocketable cold brew system. The PUCKPUCK can also be paired with the matching VESSEL which has been designed to work holistically with both the Aeropress coffee maker and the PUCKPUCK creating an all in one system that not only works well but is designed to look good in your home. The PUCKPUCK is made from BPA free Tritan Copolyester and is robust enough to be thrown in a bag to endure the rigours of everyday life.

Highlights: - Pocketable design - Affordable - Works with leading brand mineral water bottles Contact: hello@puckpuck.me www.puckpuck.me

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VOLVO XC40 - MOBILE CAFE

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olvo Car USA has partnered with Advanced Placement to connect with new potential customers that have a passion for specialty coffee at the Specialty Coffee Association (SCA) Expo this last weekend in Seattle, WA. Crowds gathered around by the dozens with phones in hand and at the ready to catch a glimpse of the Advanced Placement XC40 Coffee Car. In a collaboration with Volvo Car USA a custom coffee bar outfitted with a La Marzocco Linea Mini with built in pitcher rinser and Mazzer Lux D grinder wowed the crowds on the SCA Expo Show floor.

Everything found on the motorized coffee counter that remotely slid out of the back of the car was powered by the car thanks to onboard power inverter and backup battery. In addition the Linea mini had been plumbed in to a 3.5 gallon fresh water and gray water tanks to reduce the need to refill and dump on the regular.

Attention to details is what started the relationship with AP and Volvo. They even had a custom tamper made by Reg Barber out of

a Volvo crystal shifter knob. Reg was one of the folks who captured a video of the coffee rig and his video has already been viewed over 16,000 times.

The car was on the show floor to not only attract attention to the partnership but to focus on the investment Volvo is making in the United States Barista Competition. In a deal brokered by Advanced Placement, Volvo Car USA is providing the winner of the 2018 USBC a 2 year subscription to a brand new Volvo XC40.

The Subscription is part of a new program called Care By Volvo where drivers pay a standard monthly fee and get a brand new vehicle with everything included but gasoline.

Even the insurance and maintenance is included in the monthly rate.

The idea is a new concept hoping to connect with drivers who would love to drive but donâ&#x20AC;&#x2122;t want to deal with the usual hassles of ownership. Not to mention they can trade in their car for a new one every 12 months.

Contact Joshua D. Boyt / advplcmt.com 23

sanremo

official Espresso Machine Partner for Golden Bean Australia/Nz.

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If the idea of the roasting competition is to present a coffee that is restricted to how the product performs at a specific brewing recipe then this will bare influence over how that coffee is roasted firstly, and secondly what the ingredients of that proposed blend or single origin are. If these two factors are the most important choices a roaster must consider when preparing for competition, then the structure of the competition could easily favour a much more tactical approach in a way that best showcases that particular blend or origin for its intended beverage, rather than a roaster being rewarded for a genuine blend or single origin that they prefer to roast.

anremo has signed on for Golden Bean 2018 after a successful partnership last year where we saw the Sanremo Opera 2.0 being used to make all the espresso based drinks in the competition. Sanremo Australia Marketing Manager Santiago Londono enjoyed the benefits of last year’s competition and saw opportunities to improve the espresso process in the competition format. Last year’s Golden Bean was the first time the engine room baristas got to drive the new version Opera and be exposed to one of the industry’s most accurate espresso machines.

Sanremo’s Timothy Sweet saw an opportunity to use more of the features of the Opera and offer competitors some brewing parameters options in Category one “Espresso”.

With the opportunity of the Sanremo Opera on hand as a multi profile machine, competitors could select from a small range of brewing options upon entering blends and single origins for the espresso category only.

Tim explains the new process that will be used in Golden Bean 2018 in Australia...

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Set parameters • 21 grams in • 22 gram VST basket • 45 grams out • 27 – 30 seconds • 92 degrees (For Espresso categories only)

people discussing topics such as the location and altitude a coffee is grown at and the processing methods used by the farm. Another topic of conversation you might encounter is what type of roasting equipment someone is using as well as how that equipment is being used to roast these different coffees that will react in their own particular way to the variables they encounter.

Optional parameters OPTION 1 (Default) 9 Bar Extraction OPTION 2 8 Bar Extraction OPTION 3 7 Bar Extraction

From the barista point of view you may find it interesting to note that from one cafe to another the same coffee will require different parameters to taste the same, I myself have also experienced this as a part of my roll setting up the same machines for the same roasters in different locations. So what do all these variables have in common along the way from the farm to the roaster to the barista serving the coffee? All these factors affect the coffees solubility. For many in the industry that may not consider this new or revolutionary information, you must consider that we cannot respond to every minor discovery within the industry until this information is fully understood and acknowledged from and industry point of view rather than an individual’s point of view. For roasters who are wanting to know more about how this information is relevant to them then the best way is to test how your coffees flavour might change when the same coffee is dialed in with the same parameters but only the flow rate/bar pressure is adjusted.

If a roaster does not indicate an alternative brewing pressure then the default profile will be selected on that particular entry.

Note: For all milk based categories the default of 9 bar extraction will be unchanged in order to brew these coffees.

What you will note is that these are extraction methods that can be performed on any machine in the field using the most common baskets available in the field.

The grams in, extraction target time and grams out are very much the middle ground of typical brewing parameters in the field. The available options would affect and further empower target TDS and the extraction % to be achieved. Simply the roaster would have to dial in the coffee they wish to enter into the competition and from the available options above select a brewing structure that best complements their product.

The 3 group Opera machines being used in the engine room at Golden Bean Australia/NZ will have their individual groups set for the new technical changes to the espresso judging and Tim again will be one of our Engine Room baristas to supervise the program changes.

Technical Explanation As the coffee industry is progressing so fast it is essential to filter and acknowledge information and feedback that is key to hosting such an important competition to the Australian coffee industry.

One of the challenges at task is the abundance of feedback, thoughts and opinions to acknowledge and draw consistent information from that is relevant and will assist in the constant pursuit of a structured competition that remains up to date with the ever progressive coffee market.

The Team at Golden Bean are excited to be associated again with Sanremo and have the opportunity to reflect the Australian coffee industry needs when it comes to improving the quality of coffee that is being served in cafes today.

Any more technical information in regards to Golden Bean competition you can enquire directly to Timothy Sweet – timothy@sanremoaustralia.com.au

In today’s coffee market you may hear or read about 25

THE ART OF COFFEE BREWING

www.sanremoaustralia.com.au info@sanremoaustralia.com.au 26

detpak best new product

A

Innovation Awards at the Melbourne International Coffee Expo in March.

The innovative new cup range was designed in collaboration with Australian specialty coffee professionals, including Craig Simon, threetime and current Australian Barista Champion, who said the cups provide a solution for one of baristas’ longest standing challenges.

“The new Precision Series helps us serve a consistent coffee taste and strength in every size,” Craig said.

n Australian innovation has taken out the ‘Best New Product – Coffee Accessory’ Award at the Specialty Coffee Association Expo in Seattle on the weekend.

The American expo provides a platform for the coffee industry to see what is new on a global scale.

Detpak’s new Precision Series hot cups have taken out this award, following local recognition in the People’s Choice Award and 2nd in the Judges Choice of the Product 27

“Developing the Precision Series was about taking what we’d learnt from Australian speciality coffee professionals and creating a cup range to reflect this,” Andrew said.

“Initial testing revealed that not only do current takeaway cups not match with what a customer would get if they bought their coffee to have in-cafe, but volumes were also largely not true to what the cup said it was.

“Each cup in our new range is of a volume that promotes the ultimate in coffee taste and experience by allowing for the perfect ratio of coffee to milk,” Andrew said.

To find out more about the Precision Series cup range, head to www.detpak.com/

by Tom Lunn

“Coffee lovers no longer have to compromise on taste when they take away their daily cup.”

The cups provide an accurate metric measure of volume, available in 160ml, 200ml, 240ml and 320ml, aligning with commonly used ceramics in most specialty cafes.

Also involved in the collaboration was Veneziano Coffee Roasters, Genovese Coffee, Tim Adams Specialty Coffee, and Pilgrim Coffee.

Detpak’s Design and Innovation Manager Andrew Good said designing this cup range was about creating a product that would allow the barista to offer their consumer the opportunity to celebrate the coffee taste experience as it was intended.

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28

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29

with justin bromage

sales analysis

the True Cost Photo by Sam Schooler on Unsplash

of a Café POS System

[PART 3]

Calculating

E

very once in a while, a new technology becomes commonly available that changes the way we live our lives. For instance, it’s actually hard to explain to someone born in the 21st century that we once survived without mobile phones or the internet, so entrenched have they become in our modern society.

An important spin-off of these advancements is online data storage, or as we commonly call it – ‘The Cloud’. Using cloud-based technology has had a major effect on how we now do business – we can

use it to store our emails and critical information, transfer data between devices and even run applications online rather than installing them on our own computer.

How POS Can Make Use of the Cloud Point of sale systems have also advanced rapidly due to the advent of cloud computing. When weighing up which POS solution you want to use in your café, here are some potential cloud-based features you need to be aware of:

30

Automated sales data transfer – one major advantage of the cloud is the ability for data to be transferred automatically between two internetconnected devices. Many POS systems allow the owner or manager to receive critical information remotely by exporting sales data from the POS terminal or back-office computer to a cloud location that can then be accessed via a smart phone or tablet. This allows activity at one or more venues to be monitored without needing to be onsite to do so.

an internet connection. Also if one of your devices does break down, it is often simply a matter of logging in with a new device to access your POS. However, cloud-based solutions do come with one or two overheads worth considering. Some business owners are reluctant to operate using apps that are completely reliant on the availability and speed of the local internet connection. Additionally, with recent concerns over cyber security, there is a trend toward wanting primary data to be managed locally to avoid unnecessary risks.

Off-site data backup – I know I’m showing my age here, but it wasn’t so long ago that we used floppy disks, and then CD burners, to create physical backups of our critical business data for safe-keeping, in case of a computer crash or some other catastrophe. Then we progressed to devices called ‘Zip drives’, before the development of the far more convenient ‘USB sticks’ that many use today. However, now with the use of cloud storage, multiple off-site backups can easily be generated, ensuring even greater data security.

The POS program can simply create a copy of POS settings and sales records to the local folder of a cloud storage service, and this is automatically transferred to online servers. Then, if something does go awry with a local device, the backed up data can be easily restored elsewhere.

So when deciding on the right POS system for your café, be sure to consider the advantages of cloud technology. Assess the potential benefits along with the operational speed and security implications to find a solution that suits the needs of your business.

The use of cloud-based POS apps – Recently, POS systems have been developed that can be run from generic mobile devices that access the application and its data directly from a cloud server. Depending on the app, this may allow the manager to access and modify POS settings from any location with

visit site 31

Where pioneers meet LAURENS PLUIMERS, SEAN EDWARDS, BRETT BOLWELL AND REG BARBER

What happens when two pioneers of different timelines meet?

be a valuable asset for a new project. Brett is one of the largest distributors of PuqPress in Australia and now the USA, having sold over 6 thousand models.

PuqPress will also be the supporting sponsor for Golden Bean North America. Reg has sold millions of tampers over the last 30 years and is very well known through his charisma, happy persona and for his selfies taken with the top customers he interacts with at trade events and coffee competitions. Reg is the supplier of trophies to World Barista Comps and Golden Bean. Coffee professionals collect Reg Barber Tampers, especially the limited-edition models.

Recently in Seattle at the Specialty Coffee Association (SCA) of America event, the original tamper man Reg Barber, met up with the new age automatic tamper man Laurens Pluimers from PuqPress. Both are inventors and have the same common goal to build a device that tamps ground coffee into a portafilter on an espresso machine.

The big difference is, Reg Barber invented the metal hand-held tamper designed for a barista and Laurens invented an electronic, mechanical device called the PuqPress, also for the barista. OLD has joined forces with the NEW to formulate and explore the science behind tamping coffee grounds to generate an espresso process. The duo over the next few months will be working together on some special projects around the newly designed coffee tools for the espresso cafe market. Australian/USA PuqPress distributor Brett Bolwell, brought the two together knowing that this knowledge pool would

Laurens and Brett hope that teaming up with Reg Barber and his huge following will expose PuqPress to a larger global market. Reg sees the relationship not as competition but as an extension of his business and the future of espresso technology. Be on the lookout as the near future will be quite exciting with new developments in this area of coffee technology.

by Sean Edwards 32

Touchscreen Point of Sale Solutions Designed to Enhance Café Efficiency Introducing Uniwell’s new HX-5500  Capacitive 15.6” touchscreen  Reliable, purpose-built for POS  Easy to use & train new staff  Control your menu & promotions  Detailed sales analysis available Visit us: www.uniwell.net.au 1300 864 935 sales@uniwell.net.au Get ready for the new financial year – POS systems from under $5 per day (inc. GST) HX-2500 (10”) touchscreen POS, cash drawer, receipt printer & software Offer available until May 31 2018. Based on 48 month rental agreement and subject to finance approval.

33

LOOK WHAT WE’VE UNCOVERED

Made by baristas for baristas. And now styled by baristas.

Thanks to our #VoteBaristaBlend campaign, baristas from around the country have made their choice. And what a brilliant choice it is. Australia’s most popular almond milk in Australian Foodservice now comes in this brilliant, stylish new look packaging. We’re sure you’ll love it (research doesn’t lie) but the real deal is what comes inside. We’ve kept the flavour, quality and versatility exactly the same. Enjoy.

THE BARISTA’S BENCHMARK FOR COFFEE 34

Let us know what you think @baristablendaus

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

experience. I love that feeling of being welcomed by a cafe like coming into a good friends home.

What do you notice first when you walk into a cafe?

Why is that important?

In this month’s edition, we speak to Breezey Master 2017 winner Lucky C. Salvador on what gets him frothing in the world of design. Lucky has been in the coffee industry for 10 years and has moved from the Philippines, to Melbourne and now to Singapore where he trains future baristas.

Whenever I walk into a cafe, the first thing that my eyes will look for is the coffee bar set up. Like a lot of customers I look at the machines, equipment, the brand of coffee and the type of milk they use.

Basically, I like to see what is on offer – more often than not if I see something new, I’ll want to try it and it’s always good to learn and educate customers as coffee is continuously growing. It’s important for our industry.

My advice is to have a bar set up that makes a statement and enables you to stand out.

Over to you, Lucky.

What makes a cafe look great?

This is tough! I pretty much like a cafe with any kind of personality or genre. I think in general, what makes a cafe look great, is not only having a beautiful interior design and furniture, but making sure it has a warm and inviting atmosphere, quality coffee and food – it’s all about creating a special, intimate

Latte art is getting better and better. What do you think baristas can do differently to truly stand out?

It’s not only getting better, it’s getting crazier. Latte 35

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...coffee culture is cool and if you want to be “part of an impressive bar set up, the way your product looks is very important”

art nowadays is unbelievable, and honestly, only few latte artist baristas can pull off those kinds of wild designs, not even myself (although I’ll keep practicing).

In terms of what baristas can do to stand out, I would say there’s more to our role than latte art. Learn everything and be good at it, like the ability to deliver unique coffee knowledge, to taste, to make insanely delicious coffee and to change someone’s perception.

Most importantly, deliver exceptional customer service – that’s where you’ll truly stand out as a barista.

How should brands stand out to grab baristas and customers attention?

To make a brand stand out, you need to be unique.

Whether that’s in your product offering, how you taste, or how you look.

As I said before, coffee culture is cool and if you want to be part of an impressive bar set up, the way your product looks is very important. I’ve been really impressed with the redesign from Almond Breeze Barista Blend, not only is the new packaging fresh, it listened to the people who use it in order to decide what it should look like. If that doesn’t show dedication to the industry and grab people’s attention, I don’t know what will.

by Lucky Salvador 36

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 7th 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 Connor Fox at connor@cafeculture.com

37

Why The China Coffee market will further boom in 2018.

Cafe culture china

[PART 2]

China boom

affluent can afford. Some Specialty Coffee Shops do offer a cup of coffee for as high as $100 RMB (AUD $20.00) is common place for their “High End” customers wanting the very best specialty roasted beans sourced from the COFFEE BELT of global growing areas close to the equator on both sides.

Especially Geisha, and most Specialty green beans sourced from Africa, Colombia, and South America – Cupping scores 90+.

Why Does Specialty Coffee Cost So Much?

Coffee is still considered as a new beverage item for many affluent consumers and the millennial newage Coffee Lovers in China. Many coffee retailers are struggling to sell their promoted higher priced coffees vs. Quick Service Restaurants (QSR’s) like McCafé/KFC and the others. They simply do not have enough volume at below 50 cups of coffee per day, so they either choose to raise the prices and sell less and/or many go out of business within 18 months of opening. Thus, they strongly believe that the high cost signifies better quality to the Chinese cafe culture. Most “Coffee Only” boutique cafes often resort to use this tactic to brand themselves as premium coffee roasting chains like Mann Coffee, Costa, and Gloria Jeans etc. To be continued...

by David Parnham

The High Cost for Luxury Imported Coffee According to the Foreign Agricultural Support of the United States Department of Agriculture, coffee consumption in China has tripled from 2012 to 2016. While coffee lovers in China even now drink less than other countries at only 5-6 cups per day, China’s huge population of 1.4 billion is spurring the coffee market place into revamping. Both the Café chains and larger numbers of Specialty Independent Cafes are placing China on the world radar as an excellent economic growth opportunity.

It is expected that consumption will enhance by 1620% annually, as estimated by the China Industry Investigation Group, as specialty coffee shops are opening their doors and providing roasted “Single Origin” beans that pleases the Chinese mostly Black Coffee palate.

Yet the price of coffee can be amazing in China compared to the Western Café prices. Though the “Hot and Cold” Coffee option beverage menu is now common place in other overseas countries, as just about every person drinks it, coffee in China is still considered as a luxury beverage that only the 38

heat 1 - 8 MAY 2018, 6-8pm

BRISBANE 68 McLachlan St, Fortitude Valley QLD

enter/ attend breezeymasters.baristasforbaristas.com/ #BreezeyMasters

Almond Breeze Barista Blend is Australiaâ&#x20AC;&#x2122;s first almond milk developed in partnership with baristas, specifically for baristas.

DESIGN TRENDS with BONI

innovators of

design

F

Milton Glaser An accomplished graphic designer famous for his I Love NY logo. Glaser founded New York Magazine in 1968, and is also responsible for the Target logo. Glaser’s work strove for: design that is legible, informative and visually pleasurable.

rom the logos we all recognise to the devices we can’t live without and the famous buildings we’ve all heard of, design infiltrates our lives, even when we don’t realise it. Have you ever wondered who’s behind the shapes, colours, textures and structures of the brands, media and objects that surround us in our daily lives?

Check out our list of some of the most influential designers/inventors of all time.

>> Marcel Breuer

>>

Marcel Breuer studied and taught at the Bauhaus in the 1920s. This Modernist’s most widely-recognised work - the Wassily Chair, who’s name may not be familiar to all of us, is recognisable by it’s trademark bent tubular steel. Breuer is also responsible for the Whitney Museum of American Art building (1966), in New York City.

Images: Wikipedia commons

Sir Jonathan Ive Sir Jonathan Paul Ive is Senior Vice President of Design at Apple Inc. and oversees the Industrial Design for the MacBook Pro, iMac, MacBook Air, iPod, iPod Touch, iPhone, iPad, iPad Mini and iOS 7.

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>>

>> Carolyn Davidson

Angelo Moriondo The inventor granted with the patent of the espresso coffee machine in 1884.

Upon presenting his invention at the General Expo of Turin in 1884, he was awarded the bronze medal. The patent was awarded under the title of “New steam machinery for the economic and instantaneous confection of coffee beverage, method ‘A. Moriondo’.” The machine was actually built by a mechanic named Martina, working under the direct supervision of the inventor.

Moriondo never took the invention to industrialscale production.

The woman behind the Nike “Swoosh” logo designed in 1971. Davidson reportedly designed the logo for just $35 when she was a student and admits that when she first designed it, she didn’t love it, however after graduating she stayed with Nike - designing their marketing material.

>> Images: Wikipedia commons

Lloyd Groff Copeman Lloyd Copeman was an American inventor whose inventions became the foundation of many products that are used today.

Household essentials such as the electric stove and the ice cube tray are all inventions of this clever man, along with more than 700 products that are patented under his name.

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

43

O

n the Monday and Tuesday prior to MICE, over 30 women participated in Barista Connect, a conference for women on ‘all things coffee’. It’s an international series, held already in Aarhus (Denmark), Vienna and London.

New York is the next. These events are organised by women, for women and the speakers are women.

They’re the initiative of Sonja Zweidick, Austrian barista champion in 2014 and 2015. Sonja now hails from Denmark (La Cabra Coffee, Aarhaus) where she was also the Danish national champion in 2017. The Melbourne event was run in collaboration with Sonja’s coffee chums: Mikaela Gervard (The Coffee Collective, Copenhagen), who was the Finnish Brewers Cup Champion in 2015 and 2016 as well as runner up in the 2016 World Brewers Cup Championship and Camilla Bargholz (8 Kilo, Aarhus) – along with an impressive line-up of local female talent.

Borne out of the fact that there are always way fewer women than men in the World Barista Championships and on any coffee speaking circuit or forum, you’d expect gender issues to feature strongly on the program. To the contrary, topics were varied across the supply chain – allowing women to display their knowledge and skills as presenters.

The day one program at Maillard Atelier kicked off

coffee education with christine cottrell

BARISTA CONNECT 2018 MELBOURNE

with Celina Lazarus (Maillard Atelier and First Crop) sharing her stories on sourcing green beans and Elika Rowell (Square One Coffee Roasters) sharing her model for quality control in a roastery café.

After lunch, there were workshops led by more local experts: Monika Fekete (Coffee Science Lab), Amy Schubert (La Marzocco), Gordon Howell (Dalla Corte) as well as Chris Cheng and Lisa Chen (Acaia Precision Scales).

Just as the workshops began, Monika’s 3-month old son, Daniel spent a good half hour loudly articulating his needs – announcing how difficult it can be for a Mum to go about her work with a young baby. At the same time, it gave other women the opportunity to demonstrate their ability to multi-task as they took it in turns to take care of little Daniel while tuning into the workshops. With his message conveyed, Daniel settled in to play peacefully on a rug with his toys as the event went on. It’s like he was part of the program with his special role to play. Afterwards one of the other new Mums at the event commented how affirming it was for her, that having a baby does not mean the end of a woman’s career for a while!

Lucy Ward (Sensory Lab) then led a cupping of about a dozen fine Nordic Coffees that included the basics of cupping for those who’d not done so before. And to finish off, we were treated to a talk 44

on natural wines and a wine tasting before enjoying dinner together.

The night ended with the announcement of the ASCA Eleonora Genovese Awards –Sharon Jan (Seven Miles, Sydney) for the Australian Coffee Woman of the Year 2017 and Jade Jennings (Veneziano, Melbourne) as The Rising Star of 2017.

The day two program at the La Marzocco Showroom featured Jets Anita Langlands (La Marzocco) speaking on marketing, Michelle Johnson (The Chocolate Barista and Barista Hustle) on social media and Lieke Kersten on coffee careers and the cultural differences that surround them.

Jenni Bryant and Milla Vainikainen did a tandem presentation on Market Lane as a case study for best practice in dealing with staff. The final presenter was Charlotte Malaval (Toby’s Estate) with her unpredictable and somewhat controversial take on women in coffee competitions.

Again Lucy Ward led a coffee cupping, featuring aspects of production cupping and quality control – with some interesting practical activities that challenged both tastebuds and decision making.

With trust built over the two days, the stage was set for lively discussion about anything and

everything the women felt inclined to raise. It was here that, inevitably, some of the sensitive issues related to gender inequity surfaced. The women also expressed how comfortable they felt to speak openly without interruption and judgement. At the end of the session, they felt as though they had been heard and understood.

With friendships formed and promises of putting into practice the lessons learned, we all went our different ways.

As a few of us pondered on the success of the event, we decided it was a lot about the ‘gentleness’ with which the program was run – accommodating latecomers, a crying baby and making sure everyone had a say and was included, for example. This promoted a lovely calmness that enabled the women to truly relax and enjoy learning from each other. Personally, it has challenged my strict protocol around ‘starting on time and finishing on time’. I’ve certainly acquired some valuable food for thought when I next make a presentation or organise an event myself.

by Christine Cottrell Coffee Education Network (Perfect Espresso & Trending Cafes) 45

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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social media tips from guru Michael Datta Michael Datta started his hospitality background in the wine industry. He eventually built, ran and sold his winery, then moved into coffee, creating a coffee business on the Sunshine Coast that grew exponentially. Thatâ&#x20AC;&#x2122;s when Michael started to grow his brand over Instagram and had some fun with it at the same time. The community of QLD inspired him to create his brand: BARE - SPORT LIFE LOVE and turn it into an actual business. Now BARE is a multilocation coffee roaster in Australia and the USA helping cafes and coffee roasters grow their business through BARE solutions. Michaelâ&#x20AC;&#x2122;s story proves how you can grow your brand through Instagram and shares his top 5 tips below on how you can increase your following through Instagram!

social media with tilly

to p 5

1.

Connect to your followers by reaching out to them through commenting on their post or direct messaging them to simply ask them how they are!

3.

Present yourself to your followers by tagging them!

2.

Share your followers posts by reposting their stories and images onto your page! How do you repost? At Cafe Culture we repost through third party applications for example Get Repost!

4.

Post relevant but catchy posts - for example photos of happy enjoyable lifestyles (people love to like this)

5.

Tag your brand everywhere and people will notice this through brand recognition!

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METHOD

0:10 Prep | 1:45 Cook | 6 Servings | Capable cooks This method of braising the pork in milk and then roasting brings you the best of both worlds: moist, juicy meat and crispy crackling.

INGREDIENTS • • • • • • • •

recipe

Crispy pork belly

1.5kg pork belly, scored 2 teaspoons oil 1 teaspoon salt 1/2 teaspoon salt flakes 1L milk 1 whole head garlic, halved 4 sage leaves 2 teaspoons fennel seeds 48

Step 1 Preheat oven to 240C or 220C fan-forced.

Step 2 Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.

Step 3 Reduce oven to 180C or 160C fan-forced.

Pour milk around pork (be careful of steam and to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.

Step 4 Increase oven to 260C or 240C fan-forced.

Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven.

Carefully lift pork out of braising liquid and transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.

> Everyone loves roast pork with good crackling â&#x20AC;&#x201C; to get perfect crackling every time, lightly rub fine cooking salt into the skin of your pork and leave uncovered in your fridge overnight; this will draw out the excess moisture from the skin.

Before roasting, rub off the excess salt and caramelise the skin in a saucepan, then roast in the oven. Your crackling will be light, airy and crunchy.

Purchase free-roaming or organic pork products for the best flavour and good fat covering to retain moisture.

Perfect Pork

crackle

food & wine tips

a match made in heaven

> PINOT gris goes brilliantly with

PINOT

crackling.

A popular dry white wine, crisp and zesty nature, light, fresh and low in oak.

Pinot grigio is the Italian term and pinot gris is the French term.

While both are made using the pinot gris grape, production techniques vary. Pinot grigio is usually harvested earlier and therefore tends to be drier, lighter, paler with more zest.

GRIS

Photo by Rachael Gorjestani on Unsplash

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B

ack in the far-gone days of the early 20th Century, when Sai Gon remained a French colony, there was a cultural explosion taking place.

This hub of finance and entertainment for the entire Indochina region demanded only the finest cuisine, with decadent appellations and rich food being crafted constantly. It is from this history that Pearl Fine Foods takes its inspiration; the finest ingredients carefully concocted into delicious goods to be shared worldwide. Born in 2015 as The Far East Pearl Group, they now bring these exotic delights to Australia.

Western society to the point, where I could be the bridge to connect the gap between the two cultures.â&#x20AC;&#x153; Vietnam is a country with endless potential for growing the best fresh produce in the world. While Australia too has some incredible local goods, there is no substitute for some of the wonders to be found through Pearl.

Our farms produce a host of fruits, with more than 30 different varieties, both tropical (pineapple, mango, passionfruit, lychee, etc) from Mekong Delta and temperate (raspberry, strawberry, mulberry, etc) from the Highlands. Our award-winning jams and marmalades are a feast for the senses, our coffee blossom honey a unique and versatile treat.

The one responsible for bringing Pearl to Australian shores is Tung Pham, a young man of Vietnamese descent. â&#x20AC;&#x153;There were many things in this Western world that I thought would be far better than Asian cultures, especially Vietnam where I was born and raised.

After 10 years of life and adventures in Australia, I have realised that my personal identity still belongs to Vietnam. However, it has been enhanced in

All of our goods are extremely versatile; use our marmalades in a unique cocktail, our lychee vinegar for a tangy sauce, our honey folded into fresh yoghurt. Our range elevates the breakfast menu beyond the expected into the realm of the truly 50

special.

The Highlands of Vietnam are also coming into their own as one of the premier regions of specialty coffee production in the world.

We believe in supporting and encouraging sustainable farming where traceability and authenticity are the keys to premium quality end products. Our commitment is to encourage healthy

lifestyle through food and ensuring all products sourced by our company are 100% natural and possess positive health benefits.

Open up your world and experience the tastes of the Pearl of the Far East.

by Connor Fox

Breakfast Martini Style: Shaken Glass: Silver Coupe Garnish: Lemon twist Ingredients: • 45 ml Marmalade Vodka • 15 - 20 ml Contrato Aperitif • 30 ml lemon juice • 10 ml sugar syrup • 1 bar spoon Le Fruit Kumquat Marmalade Method: Add all ingredients into chilled cocktail shaker, shake well for 7-10 seconds.

Double strain into chilled coupe glass, garnish with lemon twist

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Press & The Auctioneer

33 Bultje Street Dubbo, New South Wales, Australia

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t’s a long, winding and at times breathtaking road to Dubbo from Sydney. Whether by train or car, the vistas provided by the Blue Mountains stick in the memory long after you’ve left them behind.

For all that, there is a definite need for refreshment and an oasis in which to unwind after 7 hours on the track.

There is a long-standing belief in this industry that the cities are bastions of civilisation, with perfectly extracted espresso and cold drip flowing like water on every street corner. By contrast, the rural towns carry the stigma of being where good beans go to die.

This assessment could not be more out-dated, or misguided.

Press found its home in the former Land Newspaper office, from which it gained the name.

With stunning Victorian features, glowing natural light throughout and a breezy sheltered garden, there are a host of spots to claim for a spell.

I was treated to a delicious flat white, with a Honduras & Ethiopia blend that seemed to evince the best qualities of both origins. Paired with a delectable slow-roasted pork belly toasted sandwich, I was supremely satisfied.

The Auctioneer recently sprung up just a block away in, you guessed it, an old Auction House.

Slick granite, walnut timber and brass décor sets a different tone for this cosier venue, with the focus being heavily on takeaway coffees. Nonetheless the breakfast was standout, toasted banana bread with fresh fruit, a maple drizzle and fresh thickened cream. This came along with a silky piccolo that went down far too easily. by Connor Fox

Press and The Auctioneer stand tall amongst a handful of cafes that would find a welcoming home on any street in Melbourne, with distinctive styles, sensational customer service and exceptional brews.

Alister Dyson-Holland, who leads a dedicated team who share his values, has founded both.

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The Bomber 13515 SE McLoughlin Blvd, Portland, OR 97222, USA The Bomber Cafe first started as a Petrol Station

The Bomber Cafe is still standing on the original

in 1947 and was famous for its World War II B-17G

site and is one of Portland, Oregon’s most famous

Bomber, which was perched on a pedestal above the

American diners. The decor hasn’t changed since

petrol bowsers in Milwaukie, Oregon. The Plane was

the 1940’s, with booth seating and original laminex

called Lacey Lady and was purchased from the Altus

tables. The Bomber is famous for its brunch menu

Air Base in Oklahoma to be used as an advertising

with aviation theme meals. My favourite meal at

gimmick at the gas station. The owner of the Bomb-

The Bomber Cafe is the Belly Gunner, which is a

er, Art Lacey had history with this plane, as he was a

chicken fried steak, hash brown served with a side

young pilot in World War II. Art fell in love with this

of biscuit and gravy (scone with a thick white sauce

old plane and searched all over the USA to find the

and pieces of sausage mince). The coffee is typical

old bird. In 2014 the plane left the distinctive site, to

brewed American diner coffee and there is no sign

be restored again by airplane enthusiasts, as there

of an espresso machine in this business.

are only a few of these aircrafts left in the world.

by Sean Edwards

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EUROPEAN

19-21st Amsterdam

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!

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.

COFFEE EXPO 22-23rd

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22

JUNE

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INTERNATIONAL COFFEE DAY International Coffee Day is a global celebration of coffee’s journey from the farm to your local shop — an opportunity to honour the men and women who grow and harvest the coffee we love.

OCTOBER

01

event calendar

SCA

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 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 1 55

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

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MORE THAN JUST A MAGAZINE

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