+ the magazine for the cafĂŠ industry
Cafe
AU $6.95
ISSUE 32
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life @ dimattina coffee
www.dimattinacoffee.com.au
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3.
Cafe P R O F I L E
W H Y Train Y O U R
LAMB
18. One of the highlights of the latte art throw down at the CafĂŠ Biz 2013 launch was discovering AN AMAZING YOUNG BARISTA IN RAWIRAT TECHASITTHANET, or Jibbi to her friends.
For the latest CafĂŠ Culture news, check out our brand new website for news, reviews, videos and much more:
32. Teaching anyone how to be a trainer in two hours is clearly a daunting task – with no time for an explanation of WHY TRAINING IS IMPORTANT.
75. Following the highly successful launch of Beef Masterpieces, LAMB MASTERPIECES provides chefs with the inspiration and information they need to master cuts of lamb not often seen on menus.
Regulars.
www.cafeculture.com
about. CafĂŠ Culture is a quarterly magazine for the cafĂŠ industry delivered to 10,000 cafĂŠs across Australia. If you are part of the cafĂŠ industry and would like to subscribe to CafĂŠ Culture magazine, you can do so for a yearly subscription and postage fee of only $48 for 4 issues. Back issues are also available for $12 per issue, including postage and handling. Visit www.cafeculture.com and follow the links for more information.
7.
News from Above
88. Book Reviews
News from above with Phillip Di Bella.
Best reads.
8. Cultured Products
90. Hot CafĂŠ Reviews
New products and industry innovations.
We check out some of the best cafĂŠs from around the country.
12. Cultured Gossip Get the latest news for cafĂŠ owners and the cafĂŠ industry.
92. Advertisers Guide
38. CafĂŠ Biz
93. Training Schools
2013 wrap up.
Barista training with the experts.
Businesses supporting the cafĂŠ industry.
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4. BY JUSTEEN SINGLE
+ the magazine for the café industry
Cafe
Editor Café Culture Magazine
AU $6.95
ISSUE 32
Cover by: Grant Tullock. Grant Tully’s artistic talents have led to a diverse range of work throughout his career. His Guru Moo is at the forefront of bullying education programs in schools around Australia. He has also been involved in producing signage and artwork for corporate OH&S policies and café artwork design.
Welcome to issue 32 of Café Culture Magazine.
contacts.
he first few months of this year has seen industry suppliers, baristas and coffee professionals adjusting their campaigns and schedules in preparation for the World Barista Championship and World Brewers Cup coming to Melbourne in May. With competitors from over 55 countries, the event is recognised as the industry’s most prestigious and with the eyes of the coffee world upon us, it is an exciting opportunity for the Australian coffee industry. Australia, and especially Melbourne, is already well recognised amongst the world’s most advanced on the specialty coffee scene, so now it is a chance to share this with the many other coffee professionals who will visit our land during this time. We can boast more than our fair share of champions over the years, and Café Culture wishes our Australian Barista Champion, Matt Perger, and Australian Brewers Cup Champion Lachlan Ward the best of luck next month in the competitions. Outside of the hype and excitement surrounding this world event, life goes on, our customers still want their coffee, their eggs, their muffin, their paper, their magazine… and so, welcome to issue 32 of Café Culture Magazine. This issue is the start of an exciting new relationship for us, with two well known gentlemen in Asia: Sam Tanadej Kamonchan and
Editor - Justeen Single
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Danny Pang. Sam is the publisher of coffee t&i magazine. Based in Bangkok, coffee t&i report on the experiences of business owners and professionals in the industry throughout Asia. Danny Pang, a veteran coffee guru based in Singapore, has spent his career dedicated to discovering the many facets of coffee and the coffee business. Working together by way of cross media participation, this relationship will expand all partners reach into the market place bringing readers more interesting and helpful content along with extra exposure to new markets for advertisers. This issue, we bring you our first story from Danny Pang’s visit to a roastery in Indonesia that takes you back in time to the early-mid 1900s, where you will experience first hand how coffee was handled, roasted and packed. And finally, something Café Culture have been thinking about for some time. We’ve been around the industry for over 10 years now and have seen some impressive innovations in products and services. We’ve seen these products capture the market, and it’s timely to now provide an endorsement for these tried and true products. On page 93 we are pleased to announce the first of these endorsements. Golden Bean 2013 dates have also been announced, with the event set to take place in Port Macquarie, on the sunny Mid North Coast of NSW, 9 - 12 October 2013.
justeen@cafeculture.com Phone: (02) 6583 7163 Mobile: 0404 837 608 Fax: (02) 6583 7169
Produced and Published by KISS Marketing - Sean Edwards Phone: 0419 287 608 PO Box 5728 Port Macquarie NSW 2444
Sales, Marketing, Business Development Manager - Kevin Chilvers kevin@cafeculture.com Mobile: 0410 504 059
Sales Executive - Robert Marlowe rob@cafeculture.com Mobile: 0427 341 936
Accounts - Kristine Edwards kristine@cafeculture.com Copy Editor - Jo Atkins RnRmedia@bigpond.com
Art Director - Jay Beaumont jaybeaumont@gmail.com
Graphic Designer - Joey Dable joey@cafeculture.com Graphic Designer - Bronwyn Hill bronwyn@cafeculture.com Photography Credits Bronwyn Hill and Tim Hitchins
Media Releases to justeen@cafeculture.com 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.
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6. WITH SEAN EDWARDS
Cafe
PUBLISHER’S
What’s with the COW? es, you may be asking, “What’s this cartoon front cover all about?” Well, the story goes back about fifteen years, when I owned a cow themed café on the Mid North Coast of New South Wales. The theme was black and white Friesian cows. We needed a logo to go with the business name, “The Udder Cow Café”, so I called on long-time friend and illustrator Grant Tulloch. What I did not realise back then was that my request for this logo started a lifetime pursuit for Grant, using the humble cow in his drawing to fight against bullying amongst children. As life would have it, I recently caught up with Grant again and was amazed to hear how his work has been at the forefront of bullying education programs in schools around Australia, using his unique cartooning talents to spread the message to children and teachers. We have now offered Grant the front cover of Café Culture to provide some exposure for his talent and to put him in front of some of our corporate readers, who may want to get involved in this unique education program. Like most artists, Grant is a great illustrator but has struggled to secure sponsorship dollars to complete his work. So, if your business would like to get behind a feel good and very important program, please contact Café Culture and we will put you in contact with Grant directly. I was recently asked to speak at a Beer Conference in reference to the growth of the Australian café and coffee industry and the key trend changes that have happened over the last 100 years affecting our industry successes. During my research, it was interesting to find who and what were the instigators of change in our exciting industry. I looked closely at key world incidents and found that war, politics and business were behind many of our social coffee drinking habits to date. When I looked forward at the future industry predictions, I was a little disturbed at what I found to be the key drivers in our business now and who the makers of change are. The problem I see at the moment is that there is a one percent movement within the industry
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that seems to be calling all the trendsetting shots. We are listening as a whole to a very small portion of the industry, which could be dangerous to future growth in this business. I applaud the “One Percenters” for their job of being a successful model for new business to strive towards; however, the numbers that will make it to their level will be minimal, because of the complexity of these third wave operators. I have always been an advocate for the creation of a successful café model, and it is the main reason as to why I created Café Culture Magazine – to assist in educating the whole marketplace and to stamp out failure. I have been guilty, like so many others, of only being impressed by the elite few, and it is time to look now at the next top twenty percent of our industry as the real trendsetters if we want sustainable future growth. I recently talked to some small successful café chains and discovered that their businesses are quietly achieving good growth by giving quality café service in a real consumer space, without complicating the market perception. “What does the future Australian café model look like?” is the question we are all asking. I think quality of coffee presentation will still be vital, but we will now have to be backed up with a better food offering and much better customer service techniques. Many trendy café businesses have forgotten about the importance of service in their quest to be and look “cool”. A focus towards consumer needs will have to be realigned with the real café model. There are still many consumers out there who don’t really understand the intricacies in coffee sourcing, production and service and actually don’t really care. What they want is a well made coffee served with a smile. Simple! Educating a market does take time, and I think the café structure that sticks to a simple formula of giving simple quality service techniques and introducing change at a slow pace will have good longevity.
Sean and Stefano Manfredi at the launch of “Balla”.
Another key factor for cafés nationally is to ensure that they are designed as great meeting spaces, that will endure the test of time. The Australian café design must not fall into the same trap where trendy bars and top end restaurants have found themselves. Trend movement can wipe you out very quickly. It’s very expensive to stay the coolest kid on the block forever, as trends change and you try to keep up.
It feels great to have completed another successful Café Biz earlier this year and to now make way for some other exciting events in Australia. THANKS TO ALL WHO SUPPORTED AND ATTENDED THE SHOW. We are privileged in Australia to host the grand prix of world coffee events this year, with the annual World Barista Championships to be held in May. I hope the industry gets behind this and makes the pilgrimage to Melbourne to see the industry’s finest compete. You may notice the shot of Stefano Manfredi and myself that was taken at the launch of his new coffee blends recently in Sydney, at his Star City restaurant “Balla”. It was another successful collaboration with superstar coffee roaster Wayne Archer from Douwe Egberts. Café Culture love being invited to these industry events so we can keep our readers fully informed; plus, we get to sample some pretty good food and coffee.
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BY PHILLIP DI BELLA 7.
I N N OVAT I O N I N B U S I N E S S
NEWS FROM
Today’s business environment is dynamic, with savvy customers and increasing market competition driving businesses to innovate their product and service offerings. Both innovation and providing a UNIQUE AND MEMORABLE CUSTOMER EXPERIENCE ARE ESSENTIAL ingredients for a successful business and are the catalysts of growth in an ever-changing business world. In tough economic times, it is important to remain relevant to your customers through actively listening to their needs and responding accordingly with new and innovative products and offerings. Through fulfilling your customers’ desires, you will ultimately contribute to the evolution of the customer experience. Failure to do so could mean losing a customer to a competitor that is more in touch with the consumer. As a result, innovation has become a key driver in business development. At Di Bella Coffee, we focus on understanding why the customer does not choose us, and then develop products and services that can cater for their expectations, such as the following: • TORQ – the world’s first natural specialty instant coffee. Research identified that 70% of coffee drinkers
still drink instant coffee, so TORQ was developed to take advantage of this market. TORQ is 100% natural, with no preservatives and has been designed not only for the individual user, but for catering purposes as well. • Espresso Kick – the latest ready to drink coffee in a can. Espresso Kick is a healthier, natural no-fat coffee beverage that doubles as an energy drink and is perfectly positioned to compete in three market spaces: it can compete against energy drinks; it can compete against coffee flavoured milk drinks; and, it can compete against coffee in a can. • My Crop to Cup Program – focuses on building skills locally, providing job security and growth opportunities for local workers, upholding ethical practices and encouraging sustainable farming. The initiatives the program supports will
not only improve the quality of green beans, but the quality of life for those who produce them. This also ensures we have access to a consistent and secured supply of the best raw beans. • Refillable Specialty Coffee Pods – Di Bella Coffee pioneered the introduction of Refillable Specialty Coffee Pods into Australia to compete against the Nespresso market monopoly. These pods provide customers with freedom of choice. The challenge all businesses face is securing a point of difference. Innovation is paramount in developing a product and service offering, which ultimately creates the opportunity to distinguish an individual business from another. Innovation strategies should evaluate how a business can improve and be better tomorrow than today. Success lies in the ability to be better and different.
Beware of Cheaper Cups... they come at a Price.
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8.
CHEEKI LAUNCH REUSABLE COFFEE CUP PROGRAM
BOX-TO-GROW Box-to-grow is the new Greenmark range of biodegradable and compostable food containers, suitable for takeaway hot food and salads. Unlike traditional paper food containers that use a petroleum-based plastic lining, Box-to-grow is lined with the bioplastic lining PLA (poly-lactic-acid). Harvested from corn starch, it is a natural annually renewable resource. Step forward to a sustainable future with better packaging choices! Available in a variety of sizes. Custom print options from 10,000 units. CONTACT
W. www.greenmarkpack.com.au
Supporting positive environmental initiatives is always a worthy cause, and the team at Cheeki have just come up with a real cracker! It’s a reusable coffee cup program soon to be launched by Cheeki, the brand responsible for a range of stainless steel products that includes bottles, flasks and food jars, as well as insulated coffee cups and mugs. Participating cafés will offer customers who buy a Cheeki coffee cup their first coffee free of charge and a discount each time they bring it back to be refilled. What a great way to reduce use of disposable cups, whilst providing financial and loyalty benefits to both the café business and customer. To join this program, contact Cheeki to purchase a “pack” of 18 of their beautiful stainless steel mugs and receive a display unit and advertising poster. Cheeki are also experts in custom printing on their products – all from as little as 100 cups. The initiative will roll out over the coming months, supported by a Cheeki social media campaign in partnership with Take 3, Two Hands Project and Responsible Runners. Let’s join them in their mission towards cleaning up our planet. CONTACT
For more information, head to W. cheeki.net.au or T. (02) 9939 1900. Expressions of interest from roasters and distributors are also welcome.
IMF SHOP ROASTERS IMF’s Australasian agent, Roastquip, have introduced a 15 kg and 5 kg shop roaster with built in afterburner. Using the same technology as IMF’s industrial roasters, the IMF shop roasters are ideal for cafés and boutique roasteries, especially where space is limited and the emissions are required by Council to be treated (no smoke). Considerable installation costs are saved, as there is no separate unsightly afterburner to install. IMF Roasters use a specially designed combustion chamber that simultaneously heats the roaster and treats the emissions, resulting in a minimum 30% saving in gas consumption compared with roasters fitted with a separate afterburner. IMF’s state of the art roasters are made in Italy. Demonstrations available (Sydney). CONTACT
Roastquip T. 0404 879 107 E. sales@roastquip.com.au W. www.roastquip.com.au
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9.
LACTOSE FREE MILK Procal Dairies has recently launched a new Lactose Free milk in a white 2 L bottle to appeal to the growing number of Australians who are Lactose Intolerant. Lactose is the main sugar found in cows' milk; some people find it difficult to break down in their stomachs, which can lead them to feeling bloated or unwell. Many people who are Lactose Intolerant are forced to drink soy or other dairy alternatives, but with Procal Lactose Free milk, they are free to enjoy the great natural taste of cows' milk again, without experiencing the symptoms of Lactose Intolerance. Procal Lactose Free milk is a lite milk with less than 2% fat, is gluten and permeate free and is available in Woolworths and Safeway supermarkets, as well as a growing number of cafés. CONTACT
T. 1300 776 225
BOX BOTTOM BAGS Be the first in Australia to try these great new bags. • Best self standing bag on the market. • Full foil protection to keep your product fresh. • 3 great sizes. • Available in Natural Kraft and Matt Black. • Available with or without coffee valves. • Small footprint – so you get lots on a shelf. • Square shape – so great for packing and shipping. CONTACT
Available only from Coffee Bags Pty Ltd Unit 8, 22 Mavis Court, Ormeau, Queensland T. (07) 3382 7725 M. 0416 927 725 E. coffeebags@bigpond.com
SEVEN SPICE SRI LANKAN CHAI Grounded Pleasures has launched a barista-friendly instant Chai Latte. Known in the café industry for exquisite origin drinking chocolates, Grounded Pleasure have applied their same characteristic level of attention to sourcing purity and taste for their new Chai ... emulating the flavourful experience of a Chai from a street Chai Wallah, with an exotic blend of the best Sri Lankan spices, tea and Organic Jaggery Sugar. The Seven Sri Lankan Spices are freshly ground and make a spicy, complex, balanced, not too gingery, delicious chai. No fillers, no dairy, no gluten, no GMO, vegan friendly, fantastic in either milk or soy, and 5% of the profits go towards supporting grower communities. Quick and easy to prepare, thr product comes in both 1 kg café packs and attractive 200 g retail packs. CONTACT
E. info@groundedpleasures.com W. www.groundedpleasures.com.au
NEW DANIELI CAPSULE KITS FOR NESPRESSO® MACHINES Coffee connoisseurs who can’t always grab a coffee at their local café will love the new Danieli Capsule kits, which offer a fast and fresh option for their Nespresso® machines at home or in the office. Roaster and café owner Ron Danieli has perfected a new espresso grind, which produces optimum results when used in a capsule. The kit includes 250 g of the espresso, along with 50 Capsul’in empty capsules, foil lids, holder and tamper to make the capsules – all packed in an easy to grab, take away pack. Fast to make, the capsules produce a fresh shot of Danieli coffee with full body, a distinctive smooth, chocolaty flavour and no bitter aftertaste. CONTACT
T. 0415 211 190 E. enquiries@danieli.com.au
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10.
GIFT DOLLARS FOR EXTRA PROFIT Gift Dollars is an Australian innovation that is set to offer great benefits to both retailers and consumers. Instead of paying cash/card for purchases, customers use funds they have earned from reward programs, or “Gift Dollars”. When these customers use their reward points or gift dollars in your store, you get the full financial benefit, less a nominal platform service fee of as little as 2 cents to 10 cents, in every dollar. No set up costs, no special hardware or software required. To enable your café to start accepting revenue from the large untapped gift market, you can register for Free at www.giftdollars.com.au/cafe CONTACT
W. www.giftdollars.com.au/cafe
WOBBLE WEDGES Wobble Wedges are the professional solution to wobbly tables. Simply slip a Wobble Wedge into the gap between the floor and the table base and you're done. Got a really big wobble? No problem! Wobble Wedges can be stacked to fill even large gaps like those under sidewalk café tables on sloping footpaths. Wobble Wedges' unique interlocking ridge system makes sure they won't slip or twist apart. Wobble Wedges are tough and durable and can easily support over 400 kilos. Wobble Wedges are available in jars of 30 and 50.
Using environmental friendly water based inks, 25 Watts are able to print logos and graphics directly "into" the fabric of any "cotton" drill apron or garment. This method of printing is bright, permanent and durable and avoids the use of costly embroideries, or semi permanent plastisol prints and transfers that have been the hospitality industry standard until now. The results speak for themselves, a graphic printed in this manner is sharper, natural, has a fabulous soft feel and will last the life of the garment.
CONTACT
CONTACT
E. wedges@tpg.com.au W. www.wobblewedges.com
25 Watts Print & Design T. (02) 9531 7752 E. info@25wattsprint.com
A NEW BENCHMARK IN HOSPITALITY PRINTING
MCCAIN SWEET POTATO WEDGES WITH SUPERIOR CRUNCH Featuring a vibrantly bright orange colour and ridge cut to ensure visual appeal, new McCAIN Sweet Potato Wedges present immaculately when served. The thick, uneven cut size gives them a superior hold time – ensuring no soggy wedges. Extremely versatile – ideal for a wide variety of menu applications from sweet to savoury, they will add profit to your menu, as they’re able to command a higher sale price per serve than regular wedges. Every carton of McCAIN Sweet Potato Wedges you buy also earns you ten My McCAIN Fries Advantage points. Collect and redeem points for more than 3,000 reward items at www.mymccainfriesadvantage.com.au. CONTACT
AUSTRALIA: T. (03) 9514 4600 W. www.mccain.com.au NEW ZEALAND: T. (09) 526 6640 W. www.mccain.co.nz
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The Reserve Range SPECIALISED PROFILE ROASTING
Create your own specialised profile roast using the skills, techniques and decades of experience from Master Roaster Giuseppe Di Stefano and his team. This exclusive opportunity allows you to create and profile your own unique blend, roasted fresh to your specifications and taste. The team at Caffe Di Stefano will work with you to choose the right bean, design the right colour, and right temperature to create your perfect espresso. Choose from the finest green coffee beans sourced from around the world and packaged using environmentally friendly Earth Bags, displaying your own stamp with name, logo and contact details.
ed Specialis asting profile ro available affe through C o Di Stefan Phone - 02 9764 8888
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12.
2013 AUSTRALIAN CUP TASTING CHAMPION FROM GLORIA JEAN’S COFFEE
G WHY CHOOSE THE WOOD ROASTING PROCESS?
A
ll coffee roasting equipment roasts coffee through the same process: by creating heat that transforms the physical and chemical properties of green coffee beans into roasted coffee products. Physically, the beans turn from green to varied shades of brown. Chemically, the aromatics, acids and other flavour components are either created, balanced, or altered in a way that augments the flavour, acidity, aftertaste and body of the coffee beans as desired by the roaster. The primary difference, however, between wood roasting and conventional roasting (gas) lies in the speed at which the internal temperature of the bean itself rises. For centuries, coffee was roasted in wood-fired ovens; however, other heat sources such as natural gas have taken over and have primarily been used to speed up the roasting process and reduce costs ... not to enhance the final product. Even with the advent of more modern heat sources, Kim Loupis, the Wood Roaster, has steadfastly refused to abandon the time-honoured, traditional, wood-fired roasting method. This results in a roasting time that takes three to four times longer than modern (gas) methods, but which allows them to retain many of the natural compounds by preserving more of the flavours within the beans. This slow roasting process results in coffee that is lower in acidity and higher in body. You might also be thinking that similar to a wood-fired oven or grill, the smoke imparts a distinct flavour to the beans. This is the case; however, the change in flavour characteristics are very subtle, providing more of a particular imprint, rather than an altered profille. For more information, visit: www.thewoodroaster.com
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loria Jean’s Coffees expert Elisha Mauger has been crowned Cup Tasting Champion in her first appearance at the national AASCA Australian Specialty Coffee Championships in Melbourne. In what was a fiercely contested final, Elisha claimed glory by correctly identifying seven coffees in a record-breaking time of three minutes, 17 seconds. Hot on her heels, her closest competitor also selected seven correct coffees, but was four seconds slower. As a game of speed and skill, the AASCA Cup Tasters Competition sees participants faced with eight groups of coffees, each containing two identical cups and one different brew. Using their coffee expertise and attuned senses of taste and smell, competitors battle it out to identify the imposter coffee in the fastest time possible. Elisha has long had a love affair with coffee and was first introduced to the industry through her parents’ Gloria Jean’s coffee house in Rockingham, WA. As store manager for three-and-a-half years, she learnt every aspect of the coffee business and received valuable training from Gloria Jean’s Coffees WA State Operations Manager and AASCA accredited judge, Mimma Battista. “Working at Gloria Jean’s really helped me grow a love for coffee and an appreciation for its nuances,” says Elisha. “It was here that I learnt about the AASCA Competition and received training to develop my skills and palate to compete against the best. I’ve competed at a state level in Western Australia before, but this was my first AASCA National,” she continues. Also competing on the AASCA circuit, is fellow Gloria Jean’s Rockingham graduate, Rie Moustakas, who claimed a silver medal in the Latte Art Competition at the AASCA West Australian Coffee Championships in October, 2012. The AustralAsian Speciality Coffee Association (AASCA) is a not-for-profit organisation which has over 1,000 members of coffee professionals and enthusiasts. As the endorsed Australian body of World Coffee Events, its national finals offer the gateway to compete against the most accredited coffee practitioners in the world. The win will now see Elisha represent Australia on an international stage at the World Cup Tasting Championships at the Specialty Coffee Association of Europe (SCAE) World of Coffee Event in Nice, France from 26 - 28 June 2013.
10/4/13 2:14:45 PM
E
nriching your coffee experience
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We partner with our customers to serve great quality coffee every time by delivering on our promises. You can be assured of consistent quality coffee, locally roasted and supplied at its optimal freshness, supported by a dedicated and passionate team who have knowledge and expertise developed since 1954. Let us nrich your coffee experience.
E
www.mocopan.com.au
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call us on 1300 730 465
9/4/13 1:16:50 PM
14.
KEEPING UP WITH HENRI
FROM THE MOUNTAINS OF COLOMBIA
C
rop Del Monte Specialty Coffee Traders is based in Brisbane and was founded by Andres F. Rodriguez an Agricultural Engineer who grew up in the Coffee Triangle of Colombia and who spent part of his childhood learning about coffee at his father’s farm. Today, CROP DEL MONTE wants to create close relationships between small coffee growers and specialty coffee roasters in order to develop a genuine product in Australia, which will come from the mountains of Colombia straight to their business. “Our single origins of green coffee beans are completely traceable and have been personally sourced at origin,” says Andres. “And, a generous premium goes to the farmers making sure they are the first ones of the supply chain who benefit from their extra effort”. Currently they have three single origins on offer. One micro lot - Late Harvest (LH) from Planadas-Tolima. One micro lot-Supremo from Bilbao-Tolima and one lot from Inza-Cauca. These coffees went through a strict selection and for this reason its amounts are limited. CROP DEL MONTE can be contacted by email: andres@cropdelmonte.com.au. Twitter: @cropdelmonte. Facebook: /cropdelmonte.foods Website: www.cropdelmonte.com.au Phone: (+61) 0431135310
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H
enri Kalisse recently left Ducale Coffee (dc) to pursue other avenues within his much loved coffee industry and has now emerged as the Global General Manager for KeepCup. As General Manager at dc, Henri revitalised the brand by working with the team to ensure all coffees met the more sophisticated palate of today’s coffee drinkers and by aligning the branding with some very clever advertising campaigns. Ducale Coffee is now well placed to continue successfully in this ever evolving marketplace. Henri’s knowledge and experience will now further strengthen KeepCup’s affinity with the speciality coffee world. “It is great to join a team that is so dynamic and really involved with the brand and the outcomes. I have been a KeepCup customer and found it hard to say no to the offer of taking part in the company’s global growth. Australian owned, designed and manufactured, coupled with the opportunity to work with both Jamie and Abigail Forsyth sealed my fate.” KeepCup have recently opened a new Los Angeles office (in addition to the London Office) and are sponsoring the upcoming World Barista Championships in Melbourne. Wholly Australian made and owned, KeepCups are sold in 32 countries around the world. It is estimated that KeepCup users have saved at least one million trees from pulp mills, diverted two billion disposable cups from landfill – staggering numbers that grow daily.
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16.
COFFEE T&I AND CAFE CULTURE CO-OPERATIVE
C
Photo: Sam Tanadej Kamonchan, Publisher of coffee t&i magazine and Sean Edwards, Managing Director and Publisher of Café Culture Magazine.
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offee t&i and Café Culture Magazine have recently confirmed an exciting new venture of working together by way of cross media participation. This alignment will expand both partners’ reach into the marketplace, bringing news, views and stories from a burgeoning café industry across Australasia. Coffee t&i is a bimonthly editorial trade magazine facilitating the development of the coffee, tea, and ice cream industries throughout Asia. Printed in Chinese, English, Japanese, Korean and Thai and distributed throughout Asia, Ct&i serves as a medium for food and beverage service professionals across the continent to share their news, experiences, and knowledge.
Sean Edwards, Publisher of Café Culture Magazine, has commented that: “both magazines are very well aligned, with the same ethos and ideals towards education and innovation within the industry. Café Culture see this co-operative as a great opportunity to bring readers interesting and helpful content, along with extra exposure to new markets for advertisers”. “Issue 33 of Café Culture will kick off the venture, and we look forward to working with Coffee t&i for the benefit of both magazines and their supporters,” said Sean. For more information, please contact: Coffee t&i magazine www.coffeetandi.com Café Culture Magazine www.cafeculture.com
10/4/13 12:59:22 PM
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CUPS
10/4/13 12:59:32 PM
18. BARISTA PROFILE
P R O F I L E
R AW I R AT
T e c h a s i t t h a n e t
One of the highlights of the latte art throw down at the Café Biz 2013 launch was discovering an amazing young barista in Rawirat Techasitthanet, or Jibbi to her friends. JIBBI HAS BEEN FLYING UNDER THE RADAR, QUIETLY PERFECTING HER SKILLS, WITH HOURS OF SERVICE TO HER LOYAL CUSTOMERS
– who have been privileged to enjoy her coffee.
e now have the pleasure of uncovering her talents for the rest of the Australian coffee industry and public to enjoy. Jibbi has 5 years’ experience working as a barista in numerous establishments. She has spent time training with Campos, Toby’s Estate, Golden Crobra, Umami and Di Bella Coffee and is constantly learning and looking to educate herself about coffee from any medium she can find. Jibbi’s understanding of the beverage is evident. Her love for coffee starts at the beginning, with the shot. That is her primary concern, she told us. “The taste is always the backbone and needs to be the focus with each coffee I make. I also need a good shot to be the canvas to paint my latte art,” says Jibbi. A year into her barista career, she learnt to love the Rosetta for its simple and beautiful design. She didn’t venture much further for a while, as she believed the taste should be the most important factor, regardless of the imagery.
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However, when she commenced working at QT, she decided the time was right to take her creative gift to the next level. Jibbi says she added a fun animal face in the popular Macchiato, just to see what would happen. She received greater feedback than she had anticipated. With such a positive reaction from customers and colleagues, she decided to keep experimenting with imagery, and that’s how her love for the art itself started. Now with the confidence to put more designs across the table, Jibbi showcased the Tiger, followed by her personal favourite, the Thai Elephant. She then went on to design the Phoenix and finished off with the Peacock. With all her designs, Jibbi comments that her focus is always on the quality and taste. She always makes sure there is a nice brown crema on top, so that her latte art will stand out, making it an aesthetically pleasing coffee – a perfect match! Congratulations, Jibbi; we look forward to visiting the QT for another of your inspiring creations.
10/4/13 12:41:13 PM
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9/4/13 2:10:16 PM
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9/4/13 2:10:25 PM
22. BY NIC ANTONIADIS
BUILDING A
CIRCULAR
ECONOMY
SUSTAINABLE CONVENIENCE: Is there a way that we
can continue to enjoy the wonderful benefits of our modern lifestyles whilst at the same time responsibly managing the resources that make our lives so comfortable and convenient?
n order to get everyone their daily caffeine fix, the coffee industry is responsible for producing large amounts of waste that has some far reaching implications the average takeaway coffee drinker does not consider. The developed world enjoys levels of convenience like no other generation before us: clean running water, consistent supply of electricity and easy access to affordable food. To get to where we are today, we have relied on a one-way or linear model of production and consumption in which goods are manufactured from raw materials, sold, used, and then discarded as waste. This model has been exceptionally successful in providing affordable products to consumers and material prosperity to billions. To enjoy this prosperity, we rely entirely on the natural resources that our environment can produce for us. And although a large portion of these resources are renewable, the lengthy timescale required for most to regenerate means that the resources that are most in demand are, in fact, finite. We must consider the total output that our planet is capable of producing, whilst placing increased emphasis on the understanding and consideration for our planet’s natural boundaries. As the global middle class more than doubles in size to nearly 5 billion by 2030, consumption and material intensity will rise accordingly, at a time when access to new resource reserves is becoming more challenging and expensive. This will have adverse effects on the environment that further constrain supply. Symptoms of these constraints are currently most visible in the food and water
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In order to satisfy the current demand, 10.15 million trees and 23.48 million cubic metres of water is required. Once the cup has served its purpose, it will supply. Declines in soil fertility are already most likely end up in landfill. The reality is that this estimated to cost around USD 40 billion globally.1 high quality waste paper stream could be collected For these reasons, alternative models for and recycled to make other paper products or production, distribution, and consumption based through decomposition, the embodied nutrients on reusing resources and regenerating natural returned to the soil. capital have caught the attention of There are a number of business around the world. progressive businesses that The time has come to We must are leading the way with acknowledge the impact of consider the total output that our regard to circular business our convenient lifestyles and planet is capable of practices and are continually to seek a more harmonious producing, whilst placing striving to lower resource relationship with our increased emphasis on the understanding and requirements. Sustainable fellow humans and the consideration for our sourcing and accepting planet. Modern circular planet’s natural responsibility for the and regenerative forms of boundaries. environmental impacts of a consumption – so far limited product throughout its lifecycle to a few high-end categories – from cradle to cradle needs to be represent a promising alternative and a fundamental strategic decision for any are gaining ground. business that is looking to create long term, loyal To highlight a potential opportunity for customers and in turn, reduce their operating improvement, let’s look at the paper cup. This impact on the environment. modern marvel provides a cheap, hygienic solution With a holistic view coupled with innovation to serving coffee on the go. Current global and new technologies, they can win by scaling consumption of paper cups is estimated at around up the concept of the circular economy. There 25 billion cups per year. will also be opportunities for entrepreneurs who The amount of CO2 emissions created during are able to identify, collect and utilise high-value the production of one 16 oz cup is .11 kilograms. biological products or energy from waste streams The same cup creates a total loss of habitat of .9 and convert them into useable resources. The time square metres. Extrapolate this out to the total to invest in building a circular economy is now. global cup consumption and we get the following approximation: 2.75 billion kg of CO2 emissions and 22.5 billion square metres of habitat loss.
1 Source Ellen Macarthur Foundation report “Towards the circular economy 2013”.
9/4/13 2:11:21 PM
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9/4/13 2:14:05 PM
24. 24.BY DANNY PANG
IN
MODERN TIMES Anyone travelling to Indonesia, Jakarta, should be sure to travel to the quaint city of Bandung, which is only 2 hours' drive from Jakarta. It’s a city that offers a respite from the hustle and bustle and heavy pollution of the capital. Situated at 800 m above sea level, the climate is pleasantly warm, but not humid. More importantly, it is a city surrounded by coffee plantations in the neighbouring mountains, where some of THE BEST COFFEE IS GROWN AT ALTITUDES OF UP TO 1200 M ABOVE SEA LEVEL.
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9/4/13 2:15:47 PM
25. DESTINATION
JAKARTA
esides visiting the coffee plantations, your time in Bandung would not be complete without a visit to the local roaster called Aroma Coffee. Aroma Coffee is a roastery that allows you to travel back in time to the early-mid 1900s, where you will experience first hand how coffee was handled, roasted and packed. Started in 1936, Aroma Coffee Roastery was opened just before World War 2. The owner, Mr. Widya Pratama, is currently the 2nd generation running this roastery. From the outside, you can hardly tell what awaits you inside, accept for the noticeable whiff of coffee emanating from the shop. Upon entering, you are immediately greeted by the strong and familiar aromas of ground coffee; however, you will not see anyone drinking coffee here. It is simply a place where you pick up your daily coffee grounds to bring home or to take back to your own shop to brew. Staff are busy grinding and packing the coffee into paper bags, and then slipping the paper bags
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into a plastic bag before sealing them. Ask any of these staff for a tour of the roasting plant and you may be pleasantly surprised, as they are quite obliging. It is well known that Aroma Coffee roasts and sells 20 tonnes of coffee a month, and don’t be surprised to find Mr Widya Pratama busy with roasting much of this coffee himself – which he has continued to do for the past 40 plus years, since 1971. The roasting facility is quite unfamiliar if you are used to the more modern commercial roasters you find in Europe, Australia and the USA. Here, you will see a large black metal sphere rotating, driven by a pulley motor system powered by a generator. Below the sphere, a furnace burns bright yellow and orange, fuelled by a constant feeding of wood from the rubber tree, stacked on the side. The workers monitor the flames to ensure it is maintained at a constant burning rate. According to Mr Widya, the flames must provide an average temperature of 120 degrees Celsius to roast the coffee churning
The workers MONITOR THE FLAMES to ensure it is maintained at a constant burning rate. within the sphere. And, the process of roasting the coffee takes up to 2 hours. It’s definitely a much slower process than the modern gas roasters found today. Not knowing any better, you may wonder if at the end, the coffee will be almost charcoal black. Modern roasting systems, anything from a 1 kg to a 60 kg roaster, would roast their maximum capacity for approximately 15 - 18 minutes. This wood fired system roasts for 2 hours, and each time, it does 15 kg of coffee. Head to the storeroom and check out the storage, and you will find a warehouse stacked to three storeys high with green coffee. Mr Widya explained that the coffees are aged here anywhere from 1 year to 50 years!
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26.
IN
MODERN TIMES
The key uniqueness of Aroma’s coffee is that Mr Widya ages his coffee several years before he deems it ready for roasting. The first part of this drying process is done at the back of the warehouse in Mr Widya’s own back yard. Staff spread out the green coffee, which is dried for 7 hours before being packed for years of storage. The Arabica coffees are aged for at least 7 years, and the Robustas are aged for 5 years before they are taken out for the roasting process. Why? He believes from experience that the aged coffee gives a better aroma and lower acidity to the coffee, which the locals have a preference for. The coffee also loses up to 1% of the coffee weight per year, due to the loss of moisture content. The drying of the coffee through the ageing process would also help explain why the coffee is suited for the slow roasting process. At such a low heat, it allows the rather dry coffee to be roasted without getting burnt too quickly. It is no wonder that most of the green beans you see around the facility were exhibiting the yellowish colours more than the familiar green colour of fresh green coffee. If you are patient enough to wait, stay to observe the whole coffee roasting cycle. Like modern roasters, Mr Widya uses a probe to check samples of the roasted coffee from within the rotating sphere, looking at its colour
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and smell. The probe is more like a long sword, almost 3 feet in length. He pulls out the samples to check the colour several times, until he deems it ready. At that very moment, he orders the generator to stop and releases the sphere on one end of its pivot to swing outwards. Then, opening a door on the sphere, the hot, roasted coffee is released into a large, rectangular cooling bed. The workers immediately pick up shovel-like tools to push and pull the coffee to evenly spread it across the cooling bed. An old industrial fans blows strongly at one end to aid in cooling the coffee down, to prevent it from roasting further in its own heat. So at the end, how does the coffee taste? It’s a cup that is robust with very low acidity, almost to the point of non-existence. The Arabicas have a smoother texture and lighter body mouthfeel compared to the Robustas, as expected. The locals swear by this coffee low in acidity and in fact, this trend can be seen in traditional local coffees served in other Asian countries such as Singapore, Malaysia, Thailand and Vietnam, where a cup of coffee costs less than a USD$0.50. It has been reported that some customers suffering from that upset churning feeling in their stomachs after drinking specialty coffee do not suffer the same side effect from this aged coffee.
Staff spread out the green coffee, which is dried for 7 hours before being packed for years of storage. THE ARABICA COFFEES ARE AGED FOR AT LEAST 7 YEARS, and the Robustas
are aged for 5 years before they are taken out for the roasting process.
Mr Widya is a humble man – very well respected in the community. Along with his roasting duties, he also lectures economics at the Padjadjaran University in Jakarta and manages a foundation, Yayasan Bhakti Mitra Utama, that cares for children in Bandung with multiple disabilities. A devout Catholic, Mr Widya was a beneficiary of a kind soul, his professor, who guided him when he was young, and he feels it is now his time to give back to society. Thank you, Mr Widya, for keeping such a traditional method of roasting alive and for your contribution to the next generations. Mr Widya’s spirit, passion and ability to find time in giving back to society is truly inspiring.
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28.
MY COFFEE MY BARISTA
I
BY SEAN EDWARDS
t was another exciting opportunity to visit India just before Christmas, to fulfil my role as a coffee tour guide for the Equal My coffee My Barista Competition (MCMB). Equal had offered a trip to coffee origin for the winner of this popular competition. MCMB created great interest, and thousands of entries flooded in from baristas and their loyal customers from all over Australia. The winner was Joe Capra, from Foyer Café in Sydney. An extremely busy café in the city’s CBD, Joe has a great following in his role as head barista and was swamped with votes. We also had the pleasure of extending the invitation to Joe’s brother, Adrian, who owns a coffee company in Young NSW called Art of Espresso. Joe and Adrian had never visited a coffee growing region outside of Australia, so a trip to Thalanar Estate in the Tamil Nadu region of India was a coffee lovers' dream come true. We flew via Singapore and with 24 hours to kill, we checked out some tourist hot spots and spoilt ourselves with Chili Crab and Tiger Beer. The next day was a five hour trip to Coimbatore, India, where we were met by our host Pathy Kasiviswanathan, “Pathy”, who was our contact and tour guide for the week long coffee experience. Pathy’s family has been farming coffee in the Elephant Hills region since the 1940s, growing high altitude, shade grown Arabic varietals. Because it was my second trip to India, I had taken a whole new view of the experience, and it was fascinating to see the expression on the faces of my travelling companions when they viewed Indian culture for the first time. The trip took in a number of plantation visits, a farm stay on a coffee and tea plantation and a unique look at the lifestyle of the Indian coffee farmer. Part of the trip was to give the farmers of the Thalanar Estate a gift of a raincoat as a sign of friendship. This practical gift was greeted with an emotional ceremony we will all remember for a long time. Please read on for Joe’s personal version of his Indian coffee experience.
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THALANAR COFFEE ESTATE, VALPARAI, INDIA BY JOE CAPRA
The trip was a real eye opener, particularly as this was my first ever visit to a coffee plantation. A great deal of excitement, a little nervousness and anticipation were my feelings prior to the trip.
A
ccompanying me on the trip were my brother, Adrian Capra from Art of Espresso Coffee in Young (regional NSW), as well as Sean Edwards, Managing Director of Café Culture, who acted as our Tour Guide along with Pathy Kasiviswanathan, Director of Elephant Hills Coffee, and his Uncle Ravi. Not ever having visited a third world country, initially I was a little overwhelmed by the harsh and very poor living conditions. Driving to the plantation, which is approximately one hour from the city of Pallachi, I was amazed at the chaos on the roads; hundreds of motorcycle riders with no helmets, often doubling two or three others – it left me speechless. Yet, I didn’t
see any road rage, and everyone gave way to both drivers and pedestrians. Major road intersections were entertainment for me, with cows, goats and bullocks simply standing around mingling through the crowds of people. The road to the plantation was bumpy and winding, accompanied by many monkeys alongside, feeding on whatever they could find. As we climbed further and further up the mountain, approximately 4,000 m above sea level we were treated to some awesome views, as we made our way towards the plantation. Thalanar Estate is situated in the most stunningly picturesque and mountainous terrain – so peaceful, green and quiet, with
9/4/13 2:26:19 PM
29.
the occasional sound of wild animals such as the way true authentic tea ought to be drunk. elephants or bison. The farmhouse in which we That afternoon we presented the children at stayed for 4 days was surrounded by thousands the local school with more colourful raincoats, of lush coffee trees that were approximately 1.5 and the sheer joy on the faces of these most m high. The trees should beautiful and innocent have been dripping children was mindwith bright red cherries; blowing. At that moment, What really amazed me however, due to the lack I wished that my own was the awe on their of rain, the cherries were children were present to faces when we showed predominantly green. witness what I saw and to them the photos we Despite this, other parts hear what I heard, so that had taken of them on of the farm were ripe for they would have learnt our iPad; many had never seen a photo the picking, and we had a very valuable lesson in of themselves. I was the privilege of seeing gratitude. truly humbled by their a truck load of luscious From a professional simplicity and gratitude red cherries arrive to be perspective, this trip for a most basic gift. dumped into the silos has enabled me to fully for processing through appreciate the origins the pulping machinery of this most humble on site. coffee bean and to have a greater respect The following day we geared up for a 5 km for its inherent complexities. This respect and walk around the plantation. Along the pathway, appreciation has been derived from those we had the privilege of seeing an often soughtsimple hardworking men and women who work after bean, commonly known as “Kopi Luwakâ€?. such long, tedious hours and earn a pittance for Later that evening, we gave a presentation to their efforts. From a personal perspective, I have the men and women who work the plantation learnt a great deal about the virtue of humility of a raincoat (sponsored by Equal and CafĂŠ and to embrace simplicity in my own life and to Culture). The delight, joy and gratitude on the fully appreciate more the things which are most faces of these simple farmers was priceless. important i.e. being truly grateful for all things What really amazed me was the awe on their in my life ... try to stress less and embrace faces when we showed them the photos we simplicity and respect for all people. had taken of them on our iPad; many had A heartfelt thank you to all those who voted never seen a photo of themselves. I was truly for me. Without your votes, I would not have humbled by their simplicity and gratitude for a had this awesome opportunity to visit such a most basic gift. beautiful country, rich in culture, and lovely Up early again the next day, we visited the people. Thank you to Pathy and family for your Waterfall Tea Processing Plant at Gopalapuram, hospitality and friendship and finally to Sean Chennai. It was an awesome experience, and I Edwards, for being our tour guide and the have now developed a greater appreciation for countless belly laughs we shared on the trip.
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9/4/13 2:26:28 PM
30. BY ANDRES LATORRE CANON Managing Director / Q Grader - Latorre & Dutch Coffee Traders
vest BRAZIL LA TE Har OF T H E P E R F E C T C O F F E E S O U R C I N G S T O RY he second edition of the Brazil Late Harvest Cup of Excellence (COE) competition is one of great importance, due to the fact that it is the first competition that revolves only around natural processed coffees. The 2013 competition was held in Varginha in the state of Minas Gerais, a small city that lives and breathes coffee. The state of Minas is one of the biggest coffee producing regions in the world; its aweinspiring, mountainous landscapes are grooved with organised, endless rows of coffee trees – trees that join the lush terrain making it the perfect balance of beauty and productive agriculture. To be able to enter this competition, farmers need to go through an arduous process of preparing their best crop. From this crop the processing starts by selecting only the finest ripe cherries, then conducting the natural process method where farmers need to control the delicate balance of drying. Too fast, and the coffee won’t develop its flavours; too slow, and the coffee may ferment, which would result in the loss of their entire crop. From here, the farmer may enter their prepared lot for judging. For the Brazil late Harvest COE, a panel of
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national cuppers conducted a pre selection that was then followed by two rounds of cupping, by which approx. 60 lots were selected from the 220 original entries. This is then the time that we, the International Jury, a team of 19, joined the program to cup and select 29 lots that based on our criteria, had the profile to be Cup of Excellence coffees (scored over 85 points). Three of these coffees scored a presidential award for scoring over 90 points in the awards ceremony. A truly wonderful story unfolded when the winners were announced. It all started two days before the ceremony, when we (Latorre & Dutch Coffee Traders and Nolan Hirte from Proud Mary Coffee) travelled to Carmo de Minas to visit the Junqueira family and the Cocarive co-operative. This co-op has produced some of the best quality microlots ever to come out of Brazil, all from this blessed region that its “terroir” was intended for; that is, producing the best coffees in the world. The reason for our visit was to buy current crop Brazil lots and to say hello to the beloved Junqueira family, a family Nolan and I work closely with year after year because of their consistency in great quality coffees. We enjoyed afternoon tea with the family, and our
conversations lead to the COE competition. The family stated that they had some lots entered in the competition, but they weren’t too stressed about winning; the only goal for them as farmers was to represent their region the best they could. Their main interest was to create sustainability for their area. This showed us their humbleness and community awareness over personal profit. After coffee with the family, we confirmed our purchase of their year’s production plus other lots from neighbours and family; all of them were outstanding. We drove back to Varginha to continue the competition, but left Carmo with joy – not only because we had secured great coffees to take to the Australian market, but also because we knew we had friends and supporters in the best coffee region in Brazil. The day of the awards ceremony arrived and so did the Junqueira family, dropping by to say hello. They told us that their lots had passed to the final round of cupping, being placed in the exclusive list of the 29 best natural coffees from Brazil. This made us all extremely happy and anxious to know if they would be part of the top ten winners. When the winners were revealed, we were overwhelmed to find that Mr. Jose Wagner
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W H AT I S OF
Junqueira took seventh place! But, the story didn’t end there. Second place went to Mrs Amuri de Castro, Jose’s wife. We were bewildered and elated! For Latorre & Dutch Coffee and Proud Mary Coffee, this was the perfect sourcing story, being part of the International Jury for the competition, then visiting and buying the coffee from the Junqueira family, who excelled in the competition with those same coffees we had bought two days before.
Cup of Excellence (COE) is the most prestigious award given to a fine quality coffee. The level of scrutiny that COE coffees undergo is unmatched anywhere in the coffee industry. All of the Cup of Excellence award winners are cupped at least 5 times (the Top 10 are cupped again) during the 3 week competition. During this selection process, thousands of cups are evaluated, tasted and scored based on their exemplary characteristics. The prices that these winning coffees receive at auction have broken records and prove that there is a huge demand for these rare farmer identified coffees. Source: www.cupofexcellence.org
These accolades are the result of hard work from all of the people involved and everything they do for the love of the beverage. There’s a sense of joy in this for Latorre & Dutch Coffee Traders, as now we have the opportunity to give this wonderful quality to the Australian coffee consumers. It’s now our responsibility to represent it the best way we can, and this is by supplying it to the best roasters in our country to allow them to bring out the best in these incredible coffees, and in turn honouring our farmers.
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dr MMe
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9/4/13 2:31:22 PM
32. BY CHRISTINE COTTRELL
W H Y Train Y O U R
R
ecently, I was asked to do a presentation on Training Strategies to a group of certified barista trainers at a Specialty Coffee Association of Europe (SCAE) meeting in Vienna. From a repertoire accumulated in nearly 30 years as a trainer, I selected the training tips and techniques I thought would be most useful to such trainers. Teaching anyone how to be a trainer in two hours was clearly a daunting task – with no time for an explanation of WHY training is important. So it was no surprise when someone came up to me later and asked for my rationale (for explaining to café owners) why barista training is so important. I believe I blurted out a few of the right nouns such as ‘competency’, ‘confidence’ and ‘consistency’. But this has led me to formalise my answer for why barista training is important – so I can give more than a few words or phrases as my response next time. To keep it simple and memorable, the reasons for training can be summarised in 4 sequential concepts that all begin with the letter ‘c’.
TEACHING ANYONE HOW TO BE A TRAINER IN TWO HOURS WAS CLEARLY A DAUNTING TASK – WITH NO TIME FOR AN EXPLANATION OF WHY TRAINING IS IMPORTANT.
COMMON GOALS Firstly, the aim of training should be for all staff to understand and work towards common goals – the enterprise standards, policies and procedures, whatever they are called in a particular café. Or, they can be broader common goals, such as coffee industry benchmarks set down by various associations such as the SCAE and SCAA. Some countries such as Australia and New Zealand, for example, also have national standards for coffee training that are industry driven and for registered training organisations to use in the delivery of their training and to provide nationally recognised certification. There are also global goals or benchmarks such as the rules and regulations of the World Barista Championships. Regardless of what these goals are, they must be clearly defined and written, all staff must be aware of them, and they must be the focus of your training. A well-documented staff handbook is essential for this purpose. CONFIDENT AND COMPETENT STAFF Once all staff have been trained in the policies and procedures or rules and regulations related to their particular café, everyone knows what their job is, how to do it and when. There is no confusion, and nothing is left to chance or goodwill. Trained staff are not only more competent, they will usually go about their duties in a more confident and relaxed way. And generally, there will be a greater level of staff satisfaction. Having happy, relaxed staff who are confident as well as competent about what they are doing is essential to good customer service and should be the aim of all café owners. This is something that can only be achieved with good staff training.
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CONSISTENCY OF SERVICE Another obvious flow-on from training towards common goals is consistency of service. This is especially important in enterprises such as cafés that are reliant on repeat business. A customer who returns to a café usually expects to receive exactly what they had the first time. So, it is important that this expectation is met. No surprises. No shocks! It is also important to note that they may have returned for the coffee beverage they had the previous time, but also for the level of service they received from the staff or the ambience of the café. Changing anything from the size and strength of the beverage to the way the customer is greeted and the loudness of the music, for example, may result in a customer’s expectations not being met. The only way to ensure consistent experiences for customers in a café is to have staff trained in the total coffee experience you aim to provide for your customers. Having a written document in the form of a Staff Handbook also helps to maintain such consistency.
CUSTOMER SATISFACTION Finally, the ultimate flow-on from competent, confident staff and consistency of service is usually a café full of satisfied customers who reward you with more than their loyalty. There is a saying in business that 80% of new customers are generated from 20% of existing customers. So it makes perfectly good sense to look after your existing customers. Word of mouth spreads particularly fast about where the good cafés are to be found. And vice versa! So any café wanting to have a stream of loyal customers through the door every day with others following on their recommendation must make customer satisfaction their number one priority, and the only sure way of doing this is to focus on quality staff training. Failing to train staff in the common goals of your café in order to make them competent and confident so they can consistently provide the standard you have set is to take the path towards café closure. Alternatively, devoting time, energy and resources to identifying the needs of your customers, formalising your policies and procedures, documenting them and training your staff is the blueprint for success.
Christine Cottrell is the author of the Barista Bible and the Perfect Espresso training system. Go to www.perfectespresso.com.au for more information on her barista training resources and the consultancy and writing service she provides for cafés wanting to formalise their policies and procedures.
9/4/13 4:47:12 PM
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34.
BY BRENT WILLIAMS
Specialty? W H AT ’ S S O
I O F T E N G E T A S K E D A B O U T W H A T A S P E C I A L T Y B E V E R A G E A C T U A L LY I S ?
Well, specialty beverages are drinks that offer the consumer new taste sensations through creative combinations of flavours and textures. ith the consumer of today being significantly more sophisticated and aware due to social media, access to travel and the inspirations of shows like MasterChef and My Kitchen Rules, many expect more flavour, variety and customisation, not only at home, but also when enjoying the dining experience. Many business savvy owners now realise this and are finding that with high profit margins, specialty beverage menu items are a winning recipe. There’s also no doubt that the popularity of beverages such as smoothies is still on the rise. The major trends that are driving this are the push to eat more fruit and the overall desire for health and wellness. With obesity on the rise and nutritionists encouraging us to eat more fruits and vegetables each day, an indulgent smoothie is an easy, tasty way for someone to fulfill the fruit requirement. The additional benefits of specialty beverages are that they not only assist with differentiating your outlet from your neighbours, but they can also provide you with the opportunity to connect with a broader range of customers, whether they are the health-conscious patrons or the Gen Y patrons looking to push boundaries. Having a unique offering subject to location/ demographic can generate an increased revenue stream, both by bringing new customers into store and extracting more from current clientele. Through a few amendments to your current menu, you can offer your clientele an improved
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beverage offering which will service all times of the day effectively. The process, if done effectively, will allow you to keep your core products intact whilst trending with high margin offerings, allowing for upselling opportunities. This unique portfolio offering also brings with it the benefit of brand building opportunities, depending on the uniqueness of the choices you make. There are, however, a few things which need to be kept in check when looking at venturing down the specialty beverage road. The first is to avoid operational issues associated with serving drinks that are time consuming to prepare. Don’t forget; your customers expect to receive their beverage in a timely manner. The DaVinci suggestion is that any new beverage being developed needs to be able to be made in less than one minute. It should also be viable. Anything which has a make-up cost of over 25% of the sell price of the drink should also be avoided. This is a rule which really should cover all products in your business portfolio. Another thing to remember is to try not to introduce too many new products: simple but indulgent should be the key to your choices. Use unexpected mixers that boost the taste profile; you don’t want to add things which are too specialised and then just as they are becoming popular, find that they are twice the price due to seasonality. The final one is: does the finished product meet all the previous guidelines and most
importantly, the customers’ needs? Although it’s hard to nail down the demographic of your customers’ needs, you can look at them psychographically. When deciding on your specialty beverage menu, use your understanding of your customers to your advantage. Are your customers the types who care what they eat and want to do more for themselves from a health and wellness perspective? Or, are your customers those who see food as fuel, are a touch less health-conscious but who still indulge and throw calorie counts out the window? The choices you make on your beverage menu will be very influential on the customers’ willingness to invest in your business over the counter. A venture into the specialty beverage business will undoubtedly require an additional investment of money and time, so operators are advised to discuss with us which specialty beverages are a good fit. Some companies will advise that a separate machine is required for each flavour or style of beverage offered. However, with the expertise offered through DaVinci, any specialty beverage suggestions will be made from your current core products and amended with our flavoured syrups. This allows for operators to offer multiple flavours with minimal additional outlay on product. This approach also allows the opportunity for customers to interact with the café and make suggestions for future menu items or promotional beverages.
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OLD
BRANDING
NEW
BRANDING
Brand Transition - from old to new What this means for our customers: • We are moving to a global brand - aligning Asia Pacific with USA • Giving us a better utilisation of promotional material • The ability to participate in global advertising programs • Improved product image - modernised • Global mobility • No change to the recipe formulation of DaVinci products
www.davincigourmet.com.au
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9/4/13 2:39:20 PM
36.
D I B E L L A
P R E S E N T S
Espresso Kick Until now, coffee products in cans and bottles have been made without taking into consideration the EVOLVING SOPHISTICATION OF CONSUMERS’ PALATES. Having realised this, we set out to develop a coffee in a can product using real coffee, and so Espresso Kick+ was born.
O
ne of the key things I noticed was that a majority of coffee drinks are not made from high quality coffee beans, but rather, coffee extracts and syrups. Again, there was not a healthy alternative that was low in calories. Another point worth mentioning is the rise of popularity of energy drinks in the Australian market, most of which are laden with sugar and chemicals to give consumers the energy they need. As the development of this product evolved, I knew I wanted this Espresso Kick+ to: • Use A-grade specialty coffee • Provide a natural source of energy • Offer a healthy solution for iced coffee consumers • Offer a healthy solution for energy drink consumers After years of development and testing, we had a product that we were ready to launch in the market. Espresso Kick+ has been carefully blended to retain all the characteristics of a well-rounded coffee – full body, crisp finish, rich flavours. Rather than use sugar or artificial sweeteners, we have rounded Espresso Kick+ with a hint of caramel, so there is no bitterness. Overall, Espresso Kick+ has a refreshingly good, smooth, pleasant tasting flavour made from simple ingredients.
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The coffee component in Espresso Kick+ is 100% natural, produced from A-grade beans and filtered water. The coffee’s all-natural ingredients undergo a patented process to produce a sediment-free product to infuse the delicious taste of A-grade specialty coffee.
Espresso Kick+ has been carefully blended to retain all the characteristics of a wellrounded coffee - full body, crisp finish, rich flavours.
Our research and development process led us to create a product that is perfectly positioned to compete in three market spaces. First, it can compete against energy drinks. Second, it can compete against coffee flavoured milk drinks. Third, it can compete against coffee in a can. Espresso Kick+ has a totally different ingredient profile to iced coffee products, with its core ingredient being extracted from premium grade coffee beans. It contains pure, natural coffee and has a rich and 100% natural source of caffeine. Espresso Kick+ is a product that I am very proud of and is yet another avenue to encourage consumers to enjoy specialty coffee.
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The Wrap
2013
Seminars, coffee competitions and demonstrations, café food master classes, products to taste, test and purchase, and new and innovative ideas - this was Café Biz 2013.
Seminars Stage 2 kicked off with seminars covering all facets of the industry, presenting valuable information from leaders within the industry speaking on café design, legal matters, insurance, industry synergies, accounting solutions, business opportunities and café marketing.
MLA Master Classes Café Biz attendees were treated to a number of café food master classes with celebrity chefs Matt Kemp and Jared Ingersoll. The demonstrations included the uses of underrated and under utilised cuts of meat, processes of cooking in limited resource locations, and delicious recipes inspired by the Masterpieces program from Meat and Livestock Australia.
Pura/DF Latte Art Competition Congratulations to Aaron Le from The Final Step in South Yarra, VIC – winner of the Pura/Dairy Farmers Latte Art Championship for Café Biz 2013.
Also on stage visitors were treated to: Frankie and Friends Frankie Shi, NSW Barista Champion, roped in his good friends Christos Panas and Angus Mackie to show step by step how to introduce some amazing latte art into the café. The Waters Session by David Sayes from Brita and a flavour filled presentation by Brent Williams from DaVinci Gourmet Syrups on specialty beverages. Meanwhile, over at the Beanology workshop, Andy Freeman from Coffeesnobs presented some outstanding hands on sessions for everyday coffee enthusiasts, focusing on science, art and the passion of coffee.
Café Biz 2013 After Party Thanks once again to Di Bella Roasting Warehouse in Surry Hills for hosting another fabulous evening at the culmination of Café Biz 2013!
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p m o C t r A e t t a L F D / A R U P Congratulations latte ART
C H A M P I O N S H I P s
Aaron has been aiming to win this latte art competition for some time now and to his credit, it all came together perfectly on the day, with both judges commenting that his presentation was brilliant!
AARON LE
from The Final Step, South Yarra
Aaron took out the major prize of $1,000 PLUS $2,000 worth of advertising/editorial in the next issue of Cafe Culture Magazine. Congratulations to runner up Christos Panos from Boatshed Coffee House, who came all the way from Darwin to compete; well done, Christos. And, following close in third place was Jimmy Lai from Four Friends Coffee, Chocolate & Tea.
CHRISTOS PANOS
from Boatshed Coffee House, Darwin
This competition is always a favourite with baristas at CafĂŠ Biz. The event is open to all, and newcomers to the competition arena are encouraged to show off their skills.
Special Thank You to Pura/Dairy Farmers for their continued support of the competition and also to judges Lance Brown from Lion – Dairy & Drinks and Brent Williams, DaVinci Gourmet.
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9/4/13 2:58:33 PM
Y G O L O N A E B s b o n S E E F F O C By Andy Freeman
CoffeeSnobs Beanology was once again held as part of Café Biz 2013 at Australian Technology Park, Sydney. This year we moved it from the upstairs conference rooms to the main Exhibition Hall that gave us more space, better access to power and water and for the first time in the history of Beanology, the opportunity to roast coffee on-site. On the Saturday morning, 36 people from all different areas of the coffee trade from home roasters, to café owners and commercial roasters converged in the Beanology section to explore coffee from the green bean to the cup. The attendees broke into working groups of 6 people, and each group had its own workstation with green beans and roaster. There were 12 different single origin coffees to select from, and the first task was to take a sample and check it for defects. Common defects in high grades of coffee are insect damage and pulping damage; neither of these will make much difference in the end result, and specialty coffee can have up to 25 of these per 300 gram sample. The most any group found was 6, so we knew that the coffee everyone was using met the SCAA specialty coffee grading standards. Moisture tests were also done, which showed most of the coffee measured between 10.5% and 11% moisture content. A sample was then run through the size screener to show 90% of that particular coffee met the 16 screen size, with less than 5% being more than a screen size away. Now we were ready for roasting. Each workstation had a Behmor 1600 roaster and roasted up half size batches of coffee,
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2013
paying particular attention to the first crack and then stopping the roast at the very start of second crack. Five of the 6 groups did really well on their first roast; one group got a little distracted chatting amongst themselves and slightly toasted their first attempt, but nowhere near as dark as Craig managed on the CoffeeSnobs stand in the exhibitor area. Thick plumes of smoke emitted from the CS stand and caused security and the on-site fire warden to scramble into action. Luckily, the only casualty in the mini disaster was the 300 g of charcoal beans and of course, Craig’s pride. We’ll happily remind him of this effort for years to come.
knowledge, and I hope that everyone who
While everyone had a lunch break and a wander around the trade show floor, I ran the coffee that everyone roasted through the pour-over brewers and into Airpots ready for tasting. While espresso coffee often requires multiple days’ rest prior to use, pour-over brewing can produce very good results with fresh roasted coffee. The group then sampled some coffee from each of the 6 workstations and found the dominant flavour characteristics of each brew. Fruity, earthy, big bodied, nutty, spicy and acidic were all in the results for the different coffees. From this, you can conceptualise each coffee as a component in a recipe and can then use their attributes to create a blend.
all day that were better than the lever
attended learnt something new or looked at their own process with fresh eyes after attending. Thanks to Greg Pullman’s generosity, Dean won himself a brand new Australian made tamp from Pullman Espresso Accessories and then shortly after, Gary won himself the very beautiful Australian designed Otto, thanks to Craig Hiron from Otto. To follow the Aussie theme, I also need to thank Boema for lending us their brand new Bain Maire single group espresso machine; it pulled excellent shots machine beside it. It worked flawlessly under pressure. Café Biz is one of the great annual events on the coffee calendar, and the staff are warm, welcoming and extremely helpful to all attendees and exhibitors. If you missed the event this year, please mark next year in your diary, and I’ll see you there! Andy Freeman owns and runs coffeesnobs.com.au. Fresh roasted coffee, green beans and Australia’s biggest coffee forum: www.coffeesnobs.com.au
It was a fun day, and the feedback of the first ever trade show “green bean to cup of coffee” hands-on lab was all very positive. It was great to see the groups of 6 share ideas and
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42. By ANDREW HETZEL
S O W H AT ’ S T H I S Q G R A D E R T H I N G A L L A B O U T A N Y W AY ?
There was no more popular question posed to me when I had the privilege of hosting a Q Grader preparation workshop at the Golden Bean Coffee Roaster Competition and Conference on the Sunshine Coast last October. Once and for all, let’s answer some important questions surrounding the certification and its meaning: hat is a Q Grader? Q Graders are accredited coffee cuppers who are the backbone of the Q Coffee System developed by the Coffee Quality Institute or CQI. CQI is the charitable trust of the Specialty Coffee Association of America that provides coffee quality improvement aid services in coffee producing countries, with 75% of its work funded by government or NGO donors in coffee producing countries. The Q Coffee System was developed in the early 2000s as a program designed to improve the quality of coffee worldwide, by creating a common language for coffee quality evaluation and an independent certifying body for high quality coffee samples. Though originally focused on Arabica coffee, the program recently expanded to include Fine Robusta coffee (R Coffee) in what promises to have an even greater impact on coffee quality worldwide.
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In the Q Coffee System, coffee producers submit samples to CQI or one of CQI’s authorized In-Country Partners for the purpose of independent quality evaluation. Those samples are evaluated by 3 similarly qualified coffee cuppers, called Q Graders, that rate the coffee based on its physical appearance as green coffee and characteristics when cupped following protocols set by CQI. The evaluation results in a combined report of coffee characteristics and a numerical score on a 100 point basis, where coffees reaching the threshold of 80 points or greater are certified as Q Coffees and listed on CQI’s website at www.coffeeinstitute.org containing specific lot and contact information for potential buyers. Regardless of whether coffees reach the 80-point minimum for certification, a diagnostic report is sent back to the submitting party to clearly and objectively describe the characteristics of each sample. Each lot evaluated can be as small as one bag (60 kg) and no larger than one shipping container (18,000 kg) of coffee. In order to carry out this program on such a large scale, CQI set out to certify Q Graders worldwide. At the time of writing, there are approximately 3,000 graders licensed worldwide in 58 countries. By itself, the Q Grader certification has become a widely successful gold standard of competency among those who cup coffee. The Q Grader curriculum is designed as a certification course for those who routinely taste and evaluate coffee as a part of his or her profession.
Who Should Become Q Grader? The Q Grader certification exam is recommended for any coffee professional who routinely evaluates the quality of coffee: coffee producers (farmers), coffee importers and exporters, green buyers, roasters, quality control personnel and baristas can benefit from what they learn about coffee and themselves from the Q Grader course series of tests. In addition to establishing a language and baseline calibration for objective quality, the process of taking a Q Grader exam allows each participant (student) to evaluate his or her own abilities, coffee knowledge and sensory acuity in a controlled environment. Although there is no formal prerequisite to register for a Q Grader course offered in Australia or any other country where programs are conducted, it is recommended that cupping be a routine part of your daily activities for the best performance and usefulness of the certification. What does is take to become a Q Grader? Each Q Grader must pass a battery of 22 exams over 5 days, designed to evaluate competency and sensory acuity in a number of areas closely associated with coffee cupping and grading. Although thousands of coffee professionals pursue the accreditation each year, only about 25% pass and obtain certification in a typical certification course, with the balance pursuing retakes of failed exams offered in subsequent sessions at SCAA Certified Laboratories and other CQI approved testing centers worldwide. One SCAA Certified Lab exists in Australia (Sydney), with others under development.
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Each certification is valid for 36 months, after which time a calibration course must be taken in order to remain current. Those who do not pass all exams during a first attempt have up to 18 months to complete or retake all outstanding exams to achieve accreditation from their course date. Course fees are set by each instructor or testing centre and vary by location, typically ranging from $1,500 to over $2,500 per person, taking into account the extra services included (like meals), cost of operating in each local country, as well as fixed expenses like supplies and certification licensing fees paid to CQI for each participating student. When enrolling, be sure to ask what is included in your fee. What are the tests? #1) General Knowledge Exam The general knowledge exam is the only completely written test in the Q certification exam’s battery of exercises, consisting of 100 multiple choice questions about coffee cultivation, harvesting, processing, processing, cupping, grading, roasting and brewing. #2) Sensory Skills Exam Setting a baseline standard for taste acuity, subjects taking the Sensory Skills test must identify three (3) intensities of salt, sour and sweet odorless liquids individually and when combined in mixtures. The third of this threepart test is generally regarded as the most difficult of all exams in the Q Grader course. #3) Cupping Skills Exams The core exams of the Q Grader course are its 5 cupping flights. Each flight includes 6 coffee samples and one reference set used for discussion and calibration before exam time begins. #4) Olfactory Skills Exams The Q Grader course olfactory skills tests utilise the Lenoir Le Nez (pronounced ‘le nay’) du Cafe scent vial kit, which is available from the SCAA Store. The objective is to evaluate an individual’s ability to recognize thirty six (36) common aromatic scents often found in the fragrance and aroma of coffee. The ability to correctly identify each of the 36 scents from memory is helpful, but more as a flavour memory muscle-building exercise than any direct correlation between what you smell in the vials and in your coffee cup. #5) Triangulation Skills Exams Triangulation tests are designed to increase
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your sensitivity to minute differences in coffee characteristics and also teach you a methodology of comparing one cup to two others for purposes of quality control. #6) Organic Acids Matching Pairs Exams Participants are first introduced to each of the six primary acid components of coffee in a brief lecture and then asked to match 2 out of 4 weakly brewed cups of coffee containing those acids in 8 sets. #7) Arabica Green Grading Test In the Arabica Green Grading exam, you are provided 3 x 350 g green coffee samples that have been first picked clean and tainted with a certain number and type of defects. Your task is to identify the defects in a 350 g sample and then correctly identify the adjusted defect count using SCAA rules and label that sample as being specialty coffee, premium coffee or commercial coffee #8) Arabica Roasted Coffee Grading Test Similar to the green grading exam, in this test, you must correctly identify the number of quakers (underdeveloped beans that do not roast properly) in a sample of 100 g, then identify that sample as specialty coffee, premium or commercial. #9) Sample Roast Identification Test In the Sample Roast Identification test, you must identify an ideal roast for coffee cupping. Subjects must identify the roast type of 4 trays being presented as either correct or incorrect for sample evaluation and describe why. What’s next? A new generation of Q Grader certification programs is currently under development by CQI and its tireless volunteers and is expected to be deployed in April or May of this year. Called v4.0, the updated system will expand each Q Grader course to 6 days from 5, with 3 whole days dedicated to teaching and calibration, with the remaining 3 reserved exclusively for exams. CQI has responded to feedback from numerous student courses worldwide for widespread demand for enhanced education sessions in addition to its hallmark evaluation exams. Look for v.4.0 coursing coming to Australia and New Zealand sometime in late autumn and early winter 2013.
For a complete list of available courses, visit the CQI website at www.coffeeinstitute.org. Andrew Hetzel is a coffee quality consultant and instructor for both Arabica Q and Robusta R Grader programs offered by the Coffee Quality Institute. For more information about Andrew and his upcoming classes, visit www.coffeestategies.com
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How it works: Sell Cheeki Coffee Cups Promote customer loyalty by offering a discount for Cheeki refills CUSTOMISED CUPS AVAILABLE!
For more information contact us on (02) 9939 1900 or sales@cheeki.net.au
www.cheeki.net.au
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Browse the judges’ notes on 9 great coffees. Café Culture’s panel of judges have critiqued these coffees to bring you some unique examples of FINE AUSTRALIAN COFFEE ROASTING. All coffees were evaluated first as espresso and then as milk-based.
COFFEE
WAGONGA COFFEE TThis exceptional coffee makes a full bodied, spicy
HUDSONS COFFEE Hudsons Premium Blend
and fragrant espresso with the distinct flavour of
As an espresso, this coffee is bright and zesty on the front
blueberries and an earthy, dark chocolate finish.
palate with a hint of cocoa and vanilla to follow through.
W With milk, the dark chocolate undertones follow
With good body and full flavour, the milk coffee is sweet
tthrough, finishing with a slight caramel aftertaste.
with a dark chocolate finish – nicely balanced.
www.wagongacoffee.com.au w
www.hudsonscoffee.com.au
CAFFISSIMO San Marco
BRUNO ROSSI Caffe Uno
Sweet toasty aromas make way for a strong and robust
This medium roast is inspired by traditional Italian
coffee. Nice, clean, citrus acidity and rich, heavy body
coffees. As an espresso, the blend produces a chocolaty,
finishes with honey and chocolate notes. With milk, the
almost winey flavour with a touch of acidity, leaving a
flavours persist, with a long mellowing aftertaste.
pleasant smoky finish on the palate. With milk, it takes
www.caffissimo.com.au
on sweetness with a slight caramel flavour to finish.
PEAK COFFEE Premium Blend
www.mocopan.com.au
VOLERE ESPRESSO V2
This coffee presents as clean and balanced with notes of
A tangy, bright cup with fruity sweetness, hazelnut and
dark chocolate character that continues through to a long
a hint of cocoa. This coffee makes a velvety, medium
finish. Works well as espresso or milk based beverage.
bodied espresso with a well rounded mouth feel and
www.peakcoffee.com.au
spice and nuts. Soft acidity, a syrupy body and a lovely
pleasant finish. The chocolate and hazelnut persist to deliver enough edge to cut through the milk.
www.volere.com.au
YAHAVA KOFFEE WORKS Espresso – Bold A medium to full-bodied dark roast, classic of Italian
DANCING BEAN ESPRESSO Ethiopian Sidamo-4 Pulped Natural Organic
style coffee. Nutty aroma and flavour with a syrupy
This lively coffee stands out for its full berry fruit flavours.
sweet aftertaste. This coffee carries enough punch to cut
With good sweetness and smooth body, the espresso is
through the milk and maintain a lingering choc caramel
syrupy with a lingering chocolate finish – nicely balanced.
finish.
With milk, the coffee has a full, creamy body; the berry
www.yahava.com
mouth feel and a hint of deep berry with a caramel
notes cut through the milk for a unique flavour, to finish
BAROSSA COFFEE ROASTERS Uganda Organic Mt Elgon Grade A (Single Origin)
with a mocha aftertaste.
www.dancingbean.com
With low acidity, this coffee has an intense full body, rich in flavours of roasted malt and a hint of tropical fruits. It is well balanced with a lovely smooth finish. This coffee also performs well with milk, giving a predominant sweetness of candied fruits. Overall, an excellent cup.
www.barossacoffee.com BRENT WILLIAMS
FRANKI SHI
SASHA JADE
INSTAURATOR
AASCA Accredited Barista Judge
Current NSW Cup Tasting and Latte Art Champion
CEO of Coffee Logic and Founder of Fat Poppy Specialty Coffee
Director of Espressology, Specialty Coffee Contract Roaster
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9/4/13 3:11:43 PM
BY SEAN EDWARDS
I had the pleasure of taking a quick trip to visit The Singapore Coffee Associations CAFÉ ASIA AND INTERNATIONAL COFFEE & TEA EXPO.
T
The event took place on the14 of model, and it has been a major influence of trend March 201 at Marina Bay Sands and changes and growth. also hosted the Singapore Coffee Our Asia trip also had a nice finale, with an Association’s National Barista/Latte Art invite to an exclusive St Patrick’s Day Ball in Kuala competitions. Lumpur with host Kerry Foods. My host for the This year was also a first for the Association night was Jeffery Dutton and his wife, Annette. to host the ASEAN Coffee Jeff is the Director of Sales and Federation Board Meeting and Marketing for Asia Pacific for the Asia Coffee Summit. Kerry foods. Kerry Foods is one President of the Association of the largest foodservice and This year was Victor Mah has witnessed the ingredient companies in the also a first for quick growth of the Asian coffee world, which originated from the Association scene and was very proud to Ireland. We all know the great to host the see the size of this stand alone café products in Australia like ASEAN Coffee event with the kudos of holding DaVinci Syrups and Palm Bay Federation Board the show at the new Marina Smoothie Mixes. Like all St Pat’s Meeting and Bay Sands Convention Centre/ days, there was a lot of socialising the Asia Coffee Casino. I was very proud to see going on, and we danced and Summit. the event and competition grow drank to the early hours of the to become a world-class coffee morning. It just happened that and café show. I have been we were in KL the week prior to involved in many roles in Singapore, including the National Malaysian Barista Championships, barista training and judging with the association and I had the pleasure of meeting Jason Loo, head and have enjoyed watching this passionate group barista at the Red Bean Bag. Congrats to Jason; of coffee professionals prosper. Many of the it must have been the inspiring visit from myself businesses in Singapore and surrounding countries and Jeff to your wonderful café that helped you to have followed the changes of the Australian café your championship win.
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T h e
Aust ra l i an
C o f f e e
R o ast e r s
Awa rd s
ROASTERS COMPETITION & CONFERENCE P O RT M AC Q UA R I E
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CALLING
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TORQ Natural Instant Coffee is a liquid alternative to powdered instant coffee and can be mixed with milk or water and enjoyed hot or cold.
Espresso Kick+ has a totally different ingredient profile, with its core ingredient being extracted from premium grade coffee beans.
100% Natural. No Chemicals or Preservatives. Ideal for catering large groups, hotel chains or used as a versatile ingredient in cocktails and desserts.
It is lactose free, has no artificial colours or flavours and sweetened with a hint of caramel, it is low GI.
An innovation by 250ml
Enjoy coffee in a can. www.espressokick.com
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For more information or to locate your nearest TORQ stockist visit www.naturaltorq.com
10/4/13 1:02:37 PM
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CAFÉ PEOPLE 51.
Cafe
In this business we always enjoy meeting all the passionate people in our industry. One person we have forged a great relationship with recently is SEAN CUNNINGTON FROM THE OVEN AND GRILL COMPANY CALLED UNOX AUSTRALIA.
S
ean has supplied some great new equipment for our product launches this year, such as the Café Biz evening at Dose Espresso, where our celebrity MLA (Meat and Livestock Australia) chefs created masterpieces with his universal ovens. Sean started his career with formal hospitality training in the UK, where he became a chef. Whilst working in top end London restaurants, he met a few Aussies and started room sharing with them. During many late night sessions, they talked him into coming out to Australia to work. When Sean arrived, he struggled to find a chef's role, as the country hit a slump. So, he had a crack at front of house and swapped his chef's jacket for a black tie. His dynamic and
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likable personality made him a sought after employee in Sydney, and Sean worked his way around some of the country’s best restaurants. He was asked to help out with a new Black Stump Restaurant that was troubled with its working systems and procedures. He quickly solved the issues and was then offered the management position and within a few years, he was running the whole chain of 20 plus restaurants nationally. Sean, like so many hard working chefs with a young family, found the restaurant lifestyle very taxing, with so many late nights and weekends. He opted to seek a different career still in hospitality. He was offered a position with Unox as a State Sales Manager, the perfect role where he could still be involved in cooking
and also be around lots of different people. Now Sean’s job takes him all over NSW and Victoria, showcasing a range of ovens that suits all sorts of hospitality systems, from pubs and restaurants to café service. I was so impressed with the Unox multifunction oven, that I actually purchased one for my home and had the pleasure of a visit from Sean to install and direct my family on the use of this technical piece of culinary excellence. Like all good hosts, I encouraged Sean to cook for friends and family over the weekend, where we bonded over good food, craft beer and local wine. Thanks, Sean, for becoming a friend of Café Culture. I hope the industry embraces you and your excellent cooking systems.
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your
blend
blend Choose your
Choose your packaging
g Design your ba
your
d
bran
Place your order
Unit 12, 88/86 Falconer St, West Ryde, NSW 2114 - 1300 79 79 44 - info @ coffeegalleria . com . au - www . coffeegalleria . com . au
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54.
F O R YO U R
KNOCK YOUR “BOX” OFF
O
ver the years, Italy has progressed in the manufacture of high quality espresso machines, keeping in line with the demands of the consumers
FAMILY OWNED & OPERATED SINCE
1986
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and baristas. These days, the industry has accepted as “the norm” to run baristas through training courses which literally teach them to bang the “puck” out of the machine. Well, the Italians have finally gone a step further, and this one is surely going to knock your “box” off. Gone are the days of customers saying “what the puck was that”, as the barista crashed the porta-filter into the knock box in a macho display of coffee making prowess – almost a rite of passage to make as much noise as humanly possible in the café. The incessant banging and crashing surely created a phenomena called “take away”, so one only had to listen to the crashing as long as it took the barista to prepare their coffee. As such, the customer could get the puck out of the café to a quieter spot to enjoy their daily brew. Gone are the days when you as a barista need to get your arm filthy when you plunge it all the way to the bottom of the knock tube to rescue the basket, as it has been flung to the depths in front of a line of customers, and then the subsequent look of disgust when you don’t wash youself and move on to prepare their coffee. I can see you smiling as I write this, and saying, “Yep: been there done that”.
In today’s world of twenty thousand dollar espresso machines in every conceivable colour and shape and 20 gram plus baskets made to precision standards, the desire to care for this machinery is greater than ever before. So if you don’t want any Tom, Dick or Harry “banging the puck out of your machine”, then one would suggest you get an award winning Pro-Fondi. The relative peace and quiet will have your customers thanking you and more likely to stay around in your café. Lower noise levels, combined with a method of grounds collection that makes your life easy ... yes, there was some thought that went into this one. Supply your local spa with coffee scrub, make friends with the local mushroom grower, or a hundred other uses for your recycled grounds, now efficiently separated. Clean, efficient, and most of all quiet, this new method of puck removal will surely find home in the finest cafés in Australia and the world, but I guess there will always be some cafés who don’t give a puck about the noise.
W: www.pro-fondi.com Dealers Singapore: Spinelli Coffee P: +65 9789 4780 E: Ross.bright@spinellicoffee.com.sg Australia: Goston Avend Pty Ltd P: 1-800-263333 E: info@AMANTIcoffee.com
10/4/13 12:52:47 PM
54-55**.indd 55
9/4/13 3:21:26 PM
56-57.indd 56
9/4/13 3:29:47 PM
57.
BY SEAN EDWARDS
hanging people’s perception of cof-
C
any major differences with the quality of the
fee presentation has been very one
cups.
espresso machines over the last 10 years. Dur-
markets having the same results. In a techno-
ing the Golden Bean Competition late last year,
logically motivated marketplace, automatic
Global Coffee Solutions ran a test on a room
espresso equipment has quickly developed in its
full of coffee professionals, who all had very
quality of delivery. Automatic machines do work
refined coffee tasting palates. The team put
well, but will not suit all business models. They
award winning coffee through a Melitta C-35
are perfect for businesses that want to take the
fully automatic machine, enclosed in a secret
human error out of the coffee making process.
dimensional, based around traditional
The over all tests looked at two different
room. To the surprise of most of the conference
National Account Manager Vince Monardo
delegates, no one really questioned the quality
was very impressed with the survey results that
or style of the coffee presented and all were
were taken by industry survey company Café
shocked when the machine was revealed at the
Pulse. This gave a very accurate evaluation of
final morning tea break.
the control test survey. The results were an
The same approach was used again at Café
even split between the two systems of coffee
Biz 2013 this year, but with a different target
brewing. The automatic machine, however, did
group – the café owner. Again, a secret black
come out stronger in milk based coffee, where
box setup was put in place, and customers
the traditional barista driven machine produced
had a chance to sample coffees X and Y. One
a better espresso.
coffee was run through a traditional espresso
Results and information on this project can
machine, and one coffee was run through the
be sourced from Global Coffee Solutions.
Melitta Automatic. Again, no one really picked
P: 1300 552 883
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56-57.indd 57
10/4/13 12:42:46 PM
58. BY NATHAN WAKEFORD
THE INEVITABLE RISE OF SPECIALTY TEA was once a coffee geek. Unashamedly, my name was Mr Nang, and I was a frequent to the coffee forums. Yes, It’s true. I met at coffee geek meets, worked in some of Melbourne’s leading cafés, travelled to coffee plantations and competed in barista and latte art competitions. I even judged and organised some of them for a time. So whilst my barista skills are no longer as sharp as they used to be, the experience certainly gave me an insight into specialty coffee and how the specialty coffee movement reached its prized mantle. Today however, I am more of a tea man. From my lofty coffee geekdom, I went on my first tea sourcing adventure some 6 years ago. That trip changed everything. It sparked a fervent and continuing obsession for tea that has taken me to over 80 tea plantations throughout the main growing regions of China, Japan, Korea, Taiwan, India, Sri Lanka, Australia and New Zealand. Why? Because I started to acquire acknowledge and appreciate the value of tea. After having seen the days, months and years of effort that it takes to make a buttery high mountain oolong, a savoury Gyokuro or a Qi building raw puerh, it felt dishonorable to continue to think of tea as just dry leaves in a cup. Quite honestly, I was in disbelief when I saw workers individually hand picking tea buds, around 9,000 for each kg of Lumbini Golden tips tea, as I discovered on my first trip. I was later told that owing to the labour involved, the maximum output of golden tips was only 10 kg (Lumbini tea factory produces 50,000 kg of black tea per month).
58-59.indd 58
Just as many of you have joined coffee forums, talked to coffee roasters and visited coffee plantations, the same path is now being created to bring more enjoyment and acknowledgment to the value in specialty tea. Fortunately, there are more and more passionate tea lovers who have begun sharing their knowledge as part of a specialty tea community. Members of the newly formed AASTA (AustralAsian Specialty Tea Association) have begun collaborating to establish the basis of understanding through the sharing of ideas, concepts, vocabulary and tea making processes. So how did my perception change? I went from seeing tea as an afterthought, a somewhat troublesome interruption to my workflow whilst working behind the coffee machine, to seeing tea as something that deserved my attention and curiosity. I went from the cost reductionist mentality that saw tea as a commodity where I haggled on price to seeing tea as an object of enjoyment, where my appreciation dictated the price I was willing to pay. This, despite tea being far cheaper than coffee, with a $150 per kg tea being equivalent to $30 per kg coffee. How? 1.6 g of tea is used for 100 ml of water (less than 3 g per cup) as opposed to 9 to 11g for coffee, with more for larger coffee baskets, up-dosing or double shots. The shift happened because I began to see the value in tea. The tipping point for me was that I actually drank a tea that tasted incredible – actually, there have since been several key moments. The first was a gold oolong that I tried that opened me to the journey of flavours possible with the re steeping of high quality tea. Another was on a flavoury season OP1 from the Uva region of Sri
Lanka that had incredible complexity and length, another was an ancient raw puerh that sent me into a mind altered state (and kept me awake all night) served from a 300 year old gold plated tea pot. Why share all this? To allow you the recognition that a far greater tea experience is possible ... For the doubters, it is quite understandable that you might not yet have had an enjoyable tea experience. There simply aren’t many places where the variables affecting tea are controlled. Seldom is the tea prepared with the ideal water temperature, correct amount of tea, sufficient steep time and separation of the tea from the tea liquor at the appropriate steep. Add to this, a tea that is of very poor quality served by a person not knowledgeable or interested in tea. Aside from my amazing tea experiences, what allowed me to develop a fervent tea appreciation was the surprising similarity between tea and coffee production. Those familiar with coffee production will notice the likeness in factors that affect the quality of the final product in what I am to describe of tea. By example, both the coffee and tea come from plants whose characteristics are influenced significantly by the environment in which they are grown and the way it is processed. The elevation, rain fall, winds, soil pH levels and the richness of the soil, the exposure to sunlight, use of synthetic chemicals, and general farm maintenance all affect the health and flavour characteristics of the plant. The variables that impact on tea quality at the time of picking include whether the tea is machine or hand picked, choosing the right generation of leaf, and the care with which the crop is picked whether it be for yield or quality.
10/4/13 12:52:10 PM
I went from seeing tea as an afterthought, a somewhat troublesome interruption to my workflow whilst working behind the coffee machine, to seeing tea as something that deserved my attention and curiosity.
Insights seem to be continuous and unlimited. On a recent trip to Sri Lanka, I had the opportunity to make tea from scratch with full control of the variables. Fortunately, some tea manufacturers are now following the direction of specialty coffee roasters, with the purchase of tea making equipment that allows for greater control of variables, research and experimentation and replication of findings. I had access to such equipment (a temperature and humidity controlled oxidization cabinet and a fan forced digitally controlled dryer) which I made use of, along with my intuition and coffee experience. I developed my own approach to tea manufacture (the results will show in due course), but more than anything I established a deep appreciation of the factors that affect quality during the production process. Becoming aware of what I didn’t know, I was met with a challenge that many coffee roasters would sympathise with: “How do I unlock the full potential of the leaf I have been given, knowing how much effort it has taken to get it here?” By allowing myself to experiment, I began to really understand how the variables in tea production affected each other. First, I discovered that aside from leaf quality, withering is the foundation of the tea making process. Withering is a 12 to 20 hour process that removes the moisture content of the leaf using fan forced air. Both the residual moisture and the quality of the leaf then determine the level of friction to expose to the leaf during rolling. The quality of the wither has a flow on effect to all other steps in the tea making process. Next was rolling, where I found the pressure,
58-59.indd 59
duration and construction of the roller all had significant bearing on the level of twist of the leaf and the degree to which the vascular bundles (which contain the tea liquor) within the leaf are ruptured. In the case of black tea, the tea, the quality of the roll, the level of humidity and the temperature all affect the speed and consistency of oxidization. Too high humidity, and the oxidization process slowed and flavours wouldn’t develop; too low heat or insufficient rupturing of the cells to release the tea liquor also slowed oxidization. Only when the desired aroma is observed is the leaf now ready for drying. I made quite a significant discovery during drying. Here, the temperature, duration and cleanliness of the dryer all affect the flavour of the tea. Over firing brings out bitter notes with a loss of aroma and character, where under firing brings out a sour greenish taint also with loss of aroma and the likelihood of spoilage during storage. So after the 20 or more hours of production up until this point, everything could be undone, because the dryer was running 10 degrees hotter than desired. But for other teas like oolongs, the process doesn’t end there. Oolongs then undergo additional roasting where floral flavours are preserved, toasted or roasted notes developed or sweetness and milkyness enhanced. The oolong making process can go for days, with some compressed oolongs being rolled more than 60 times, with each time taking up to 20 minutes. Specialty tea pioneers like monk Bodhi Dharma, Proud Mary, Vue de Monde, Grub Food Van, Coffee Exchange, QEleven, Cup Coffee,
Dandelion & Driftwood, Nabiha and Storm in a Teacup (there are more) have realised the importance of controlling the variables during the infusion process. Factors like the amount of tea, the water temperature and water quality, the steep time and teaware all affect the sweetness, aroma, body and depth of flavour in the cup. Simple things like using the coffee machine or boiler that produces water that is too hot or too cold, teaware that does not allow expansion of the leaf or conducts heat away too quickly, the inability to remove the tea leaves or not using a timer to control the steep or length of infusion, and exposing the tea to air or sunlight by the way the tea is stored will all effect the end consumers’ experience. Now you have a basic introduction into the depth of knowledge possible for mastering tea. With this awareness, you have the power to raise the standards of tea prepared and served in Australia. I invite you to support the plight of specialty tea, by becoming more educated, more discerning in your tea selection and expect more in the presentation and explanation of your teas.
ABOUT THE AUTHOR Nathan Wakeford is the Managing Director of Somage Fine Foods, a company committed to pioneering improved product quality and knowledge in food service venues. Nathan has been a previous chair of the Victorian Chapter of AASCA, a sensory judge and barista championship competitor. Nathan is also a founder of the AustralAsian Specialty Tea Association and a regular contributor to industry publications and media supporting the hospitality industry.
10/4/13 12:52:22 PM
60.
SWEET 280 Australians are diagnosed with Diabetes every day, with over 1,000,000 Australians already diagnosed to date. With the growth rate of this disease, it is estimated 3.3 million Australians will have type 2 Diabetes by 2031. In 2009, Natvia co-founder Samuel Tew began his journey to incite a worldwide health revolution to change the way consumers live their lives by inspiring them with HIS INNOVATIVE 100% NATURAL SWEETENER.
am’s creative discovery began with
the recommended amount. In recent studies,
can change one small thing easily, changing
his wife’s development of Gestational
sugar has been associated with other serious
other parts of their life becomes easier too,
Diabetes when pregnant with one of
health issues, such as heart disease and obesity.
like including exercise in their week and eating
their three sons. Changing the way Sam’s wife
This led Sam on his journey to create Natvia, a
nutritious wholefoods,” Sam states. Sam doesn’t
had to consume sugar began extensive research
company that would provide consumers with
just preach a healthier life, but lives it himself.
into what options were available to her and
a totally natural great tasting and convenient
As a martial artist with a health conscious chef
what was a healthy and convenient substitute.
option, but without the dangerous additives.
wife, Sam makes healthy choices every day for
With a wide variety of sweetener products on
Natvia was the answer. Sweet and 100%
himself and his family. Sam doesn’t claim to be a
the market, Sam assumed any of these would
natural, this product provides the consumer with
food scientist, but an everyday health conscious
be perfect, but he, like many consumers, was
a healthy alternative to sugar. After significant
individual who wants to give the public the same
mistaken. Upon consulting their pediatrician,
research and development, Sam created this
choices that he wants.
it was recommended that Sam’s wife should
revolutionary sugar free natural stevia sweetener
avoid sweetener products due to artificial
– a sweetener perfectly crafted to complement
give something back to the community. His
additives. Some scientific studies associate
coffee. This unique sugar-free sweetener offers
company is a platform upon which he has been
artificial sweeteners with causing headaches,
a "guilt-free" choice for consumers who want a
able to put out his positive affirmations on living,
gastric problems, cancer risks and developmental
balanced diet and Diabetics who don’t want to
that he wishes to share with his customers. Sam
problems in children and fetuses. Sam searched
compromise on taste.
wants Natvia to break the conventions of the
for safer and more natural options for his wife, but was shocked to find there were none.
“It’s pretty incredible,” Sam says, “because
Natvia has been an opportunity for Sam to
corporate structured food companies and create
it’s a natural low calorie sweetener, but there are
more of a personal bond and relationship with
no artificial sweeteners in it. In fact, there’s less
its consumers, because to Sam, this a personal
wellbeing, but he was also concerned with the
than ¼ of a calorie in a serve, compared to sugar,
venture. He prides himself on creating a company
lack of healthy sugar free choices for the everyday
which has 16 calories.”
that truly listens to its customers – adjusting
Not only was Sam concerned for his wife’s
consumer, as well as ones tackling Diabetes. In
Sam, however, has bigger dreams than just
product taste profiles based on consumer
Australia, the average consumer has 20 teaspoons
a natural sweetener: “Natvia inspires people to
feedback to better suit their tastes and needs. The
of added sugar a day, which is over three times
be healthier, because they realise that if they
product range not only includes sweetener sticks
60-61*.indd 60
9/4/13 4:48:34 PM
61.
for tea and coffee, but also a baking pack that
aspiring to live a healthier life, and many more
allows people to use Natvia in everyday cooking
inspiring their loved ones to be healthier too.
and baking. Natvia’s mission is to change lives,
We are creating a health revolution: Diabetics,
not just satisfy a craving.
bakers, health professionals and health conscious
With a dedicated customer service team, Sam’s staff is available to answer queries and introduce
consumers cannot stop raving about Natvia! Coffee industry experts around the world have
clients to Natvia as a solution to their sugar
also embraced Natvia. Australia’s well-known
concerns in a friendly and informal manner. Sam
specialty roasters and growers, Toby’s Estate,
believes the company’s employees are a family,
recommend Natvia to customers looking for
and his goal is to have consumers who choose
a sugar replacement. “We recommend Natvia
to buy Natvia sweetener as an extended part of
for its cleaner and more natural flavour profile
of the world coffee Expo in Melbourne at the end
that family too. As a family, the customers should
to enhance, not overpower, their coffee,” says
of May. Natvia is holding the same competition
be treated no differently to how you would treat
Andrew Low.
this year to send someone to Melbourne to show
your siblings or parents, always looking out for
Of course, it’s not just the taste that baristas
their best interests. The health and wellness of
love, but also the benefits of being able to
Natvia’s consumers is Sam’s upmost priority.
serve and enjoy a better alternative to artificial
However, a lot has changed since 2009.
him or her the best of coffee culture in their own city. Sam says, “We recognise that Melbourne is
sweeteners and sugar. The most acclaimed coffee
full of coffee lovers, and a great way of getting
Natvia has gone mainstream, and major media
roasters and cafés are now serving Natvia to their
our message out there is to participate in these
outlets are giving serious attention to disease
customers, worldwide!
significant events. The Barista Championship is all
that is linked to excessive sugar consumption.
Natvia has a long-term relationship with
The Australian Dietary Guidelines released this
coffee as a title sponsor of the World Barista
February have also recognised the harmful effects
championships. Last year Natvia gave one lucky
of over consumption of sugar, recommending
winner an all expense paid trip to watch the
Sweet Fantasy after party for the World Barista
much lower intakes. Sam’s dreams are beginning
baristas battle for the world champion title in
Championship from 22nd to 26th of May, to
to come true, with thousands around the globe
Vienna. This year, the event will take place as part
celebrate Melbourne’s vibrant coffee culture..
60-61*.indd 61
about celebrating the best of coffee, and Natvia sweetener we believe is a big part of that.” Natvia will be the sponsor and host of the
9/4/13 4:48:45 PM
62. BY KATALIN TOTH Director KMT Partners
So, can the cloud give you more time to spend with your family and help you focus on business improvement rather than administration? Our experience in advising many small businesses in adopting and implementing new software tools “based on the cloud”, suggest YOU CAN!
IN THE
OUR
APPS THAT WILL SAVE YOU TIME!
SO WHAT IS THE CLOUD? Cloud computing is the use of computing resources (hardware and software) that are delivered as a service over a network (typically the Internet). End users access cloud-based applications through a web browser on a desktop, tablet or mobile phone.
WHAT ARE THE BENEFITS? Cloud based software provides business with a totally new experience of integration. It helps to relieve the administrative burden of compliance by automating tasks such as data entry and filing. Maintaining records in a logical and easy to find manner that can be accessed anywhere, anytime on any device. No need for expensive servers and ongoing IT maintenance. No more upfront fees. Cloud software providers operate on a pay as you go model. You pay a monthly subscription amount that you can stop at any time. Your trusted business advisors can now collaborate with you like never before. Share access to your latest business numbers with your team and your accountant in real time, so everyone is up to speed.
IS IT RIGHT FOR ME? This depends! To help you look at your business, ask yourself the following questions: • How do we currently run our business? • What systems do we use to run our business? • Can we operate the systems in our business? • Do our systems talk to each other automatically and easily? • What budget do we have to spend on systems? • How critical are the systems to the business? • How safe or secure are our computers now, and do we have a disaster recovery plan? • How do we need to share data across systems? It is all about leveraging the enormous integration benefits that the cloud offers and selecting from an entire ecosystem of cloudapplications to create a solution that is specifically tailored to your needs!
62-63.indd 62
xero.com The key features of Xero include automatic bank account feeds, invoicing, payroll, accounts payable, expense claims, fixed asset depreciation, and management reporting. Smart, speedy pay runs. Give employees access to enter timesheets, apply for leave and view pay slips. Automatic superannuation payments put an end to the time-consuming task of paying super across a seemingly endless variety of funds. Keep your suppliers happy! Make bill payments in bulk to creditors with automatic remittance advices.
kounta.com Elegant POS solutions which eliminate the cost of and need for dedicated POS hardware. Your iPad or tablet can double for taking orders as well as accessing your full financial solution.
shoeboxed.com.au Accepts your scanned or physical receipts and invoices and provides them to you in a format that can be attached to your accounting files and stored electronically. No more tedious splitting of transactions into GST & GST free
components. All the hard work is done for you! Simply throw your receipts into a pre-paid envelope, upload or email and you’re done! KMT Partners help our customers move their business applications to the cloud with Xero as the foundation application. As a tailored solution for the Café Industry Xpresso Accounts will help you utilise a wide range of cloud based software applications that work with Xero, delivering all the business software functions you would expect: The financial services landscape is truly changing and Xero and KMT Partners are proud to be leading players accelerating the shift to the cloud. Access to your information in real time, anytime, anywhere from any device.
SPECIAL OFFER Xpresso Accounts are currently offering a free 3 month trial of Xero. Contact: xpressoaccounts@kmtpartners.com.au www.xpressoaccounts.com.au
10/4/13 12:55:09 PM
Please Sir, can we have some more? Everyone deserves seconds. So lunch!, Australia’s only trade event dedicated to the food-to-go and convenience food industry, is coming to Sydney AND Melbourne in 2013.
Sydney
Melbourne
24–25 June 2013 Royal Hall of Industries, Moore Park, Sydney
12–13 August 2013 Melbourne Convention and Exhibition Centre
REGISTER FREE
AT LUNCHSHOW.COM.AU USE PROMO CODE: CAFE
At lunch!, you can take inspiration from food experts sharing experience, knowledge and overseas trends. Acquaint yourself with the latest food-to-go products and learn to create a quality takeaway offering that is also profitable. lunch! gives you more of what a café, deli or quick-service restaurant needs to succeed!
To find out even more about why you should do lunch!, visit www.lunchshow.com.au facebook.com/LunchExhibition
@Lunch_Show
From the organisers of Fine Food Australia.
Strictly trade only. Entry is restricted to members of the foodservice and food retail industries. Proof of business identification may be required. Persons not in these categories, including children, will not be admitted at any time. Due to OH&S, prams and strollers are strictly not permitted at the event. FR4240A/CAFE
62-63.indd 63
9/4/13 4:38:39 PM
78.
INDUSTRY SNAPSHOT
YOUR CAFÉ
YOUR YOUR SAY YOUR CAFE
THE SURVEY RESPONDENTS An overwhelming 70% of responses are from café owners/operators, indicating the support for an industry research initiative of this sort. Over 24% of the respondents are café managers, who have also had their say in rating suppliers and commenting on their performance.
SAY
YOUR CAFÉ ROLE 2010
In October 2010, Café Culture and Café Pulse Research launched the industry first initiative to better understand independent café owners and managers and to evaluate the service you receive from the key café suppliers.
T
70%
2% 1%
24%
2011
he response over the last three years has been overwhelming, with over 500 combined feedbacks from cafés across the country
65%
31%
2% 2%
31%
3%
2012
highlighting their needs and expectations from their key suppliers. The survey response
analysis has brought to the forefront some very valuable
66%
industry insights, and its supporting numbers give all of us a better understanding of the Australian Café
Owner/Operator
Manager
Assistant Manager
Shift Manager
Industry. These charts have grown nicely over time and now
GENDER & MARKETING POSITIONS
allow all café owners and managers to benchmark their café business vs. the national and state averages.
2010
The annual Café Pulse survey initiative is aimed at 52%
gaining more focused service standards from the major café suppliers and the various foodservice distributors.
2011
48%
have fun joey!
KEY COLLECTIVE INSIGHTS FROM THE SURVEY INCLUDE • Category Reports: supplier and brand analysis • Coffee, milk, tea and other beverages • Snacking, packaging and deli sundry items • Foodservice wholesaler analysis • Licensed café analysis • Supplier service satisfaction ratings • Key “Café Service and Supply” gathered insights • Key “year on year” café benchmarking opportunities • Direct feedback from café respondents
Wishing to know more about the three year survey history, then please contact David Parnham at Café Pulse on +61 423 200 206 or email david@pulseplus.com.au
64-65**.indd 64
56%
44%
49%
51%
2012
Almost equal representations from both male and female respondents who are either café owners or managers indicate the vibrant nature of the café industry. The age profile also indicates about 63% of the respondents are below the age limit of 40 years. This shows that the industry as a whole has a large percentage of younger owners and managers. About 62% of them have been in the industry for less than 6 years. Suppliers and manufacturers will have to appreciate the fact that they are essentially dealing with a very young segment, which has very different demands and expectations.
Not much change over the three years; however, compared to other service based industries, there is a large proportion of female management positions within the café market.
9/4/13 3:45:38 PM
Average price for standard coffee by state
The average pricing for a standard coffee still varies by state, with WA the most expensive.
$3.30 $3.63
$3.31
total average $3.32
N=213
$3.32
AGE PROFILE $3.26 There has been a continuing trend of younger persons entering the café market over the first three years of the Café Pulse study.
2010 32%
16 - 20 yRS
Over 20 yRS
8%
9%
2011
9%
2%
12%
14%
18%
24%
30%
Over 20 yRS
11 - 15 yRS 10%
7 - 10 yRS
4 - 6 yRS
Over 20 yRS 11%
Over 51 Years
31%
16 - 20 yRS 13%
2012
64-65**.indd 65
41-51 Years
< THAN 3 YRS
11 - 15 yRS 12%
4 - 6 yRS
7 - 10 yRS 17%
20%
27%
< THAN 3 YRS
31-40 Years
16 - 20 yRS
The good news is that the younger persons entering the café market are staying with more than half of all respondents now with experience of seven years or more growing to 53% .
47%
Under 30 Years
years of industry experience
11 - 15 yRS
46%
40%
7 - 10 yRS
2011
27%
8%
21%
4 - 6 yRS
2012
12%
33%
22%
15%
16%
< THAN 3 YRS
15%
2010
9/4/13 3:45:43 PM
66-67.indd 66
9/4/13 4:42:07 PM
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66-67.indd 67
9/4/13 3:49:22 PM
68. BY SEAN EDWARDS
COWS AND
Coffee?
THIS STORY GOES BACK TO THE MID 1990S.
I approached long time friend Grant Tulloch for a cartoon to promote my café, aptly called the Udder Cow, located in Comboyne, a small village surrounded by farms and Friesian cows.
ully, as he is also known, had long been sketching people in the Hunter Valley (near Newcastle), where he worked as an electrician on large electric shovels and earth moving machinery. One day at work, one of the employees pulled the wrong lever on the equipment, and the incident turned out to be a two million dollar mistake. Tully was asked to draw what happened as a cartoon, to make everyone aware of the inherent dangers and how to avoid them happening again in the future. It worked so well, that Tully was then approached to draw a regular series of cartoons depicting workplace accidents and OH&S situations, to raise awareness of the incidents commonly experienced in the mines. After a 20-year career as an electrician, Tully then left the mines and turned his hand
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to cartooning full-time. In part, this was a form of art therapy and also to aid the process of growth and healing in his own life. The satire used in many cartoons didn’t fulfil his urge to make a difference, yet the idea of conveying an aware view of life did. By mixing art with his own kind of personal therapy, he began to rise above his challenges. Over time, he developed a unique insight into the human condition, exploring the patterns in human behaviour that we repeat and often carry with us from childhood into our adult lives. His unique interpretation from a cartoonist perspective puts a new spin on how people tend to follow in their family’s footsteps or in other words, follow the herd. In 1999 Tully drew his first Guru Moo, to help him begin the process of rising above a low point in his life. He spent the next 10 years perfecting his message. The “Guru
Moo” that knew and the “You that wasn’t so sure” came together as one. Today, Tully incorporates this as part of a teacher-training program called Guru Moo & You. The program helps primary aged children, teachers and families to better understand issues like bullying and peer pressure that can have a profound affect on a child’s learning and personal growth. By following the expert opinion of top child psychologists, Tully has tailored his program to maximise results. After 10 years of visiting schools and gaining feedback, the program has been fine-tuned. It now gives children the framework to enable their own questions and answers, helping them come to the realisation that the Guru Moo is, in fact, You! As Einstein said, “…the problems we face today cannot be solved at the level to which they were created”. Guru Moo takes us to
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Does your coffee supplier... Source its coffee direct from farmers? Source its coffee through ethical and sustainable means? Provide healthcare and education opportunities for farmers and their families?
...we do! Choose the coffee company that is fully integrated, from crop to cup.
After 10 years of visiting schools and gaining feedback, the program has been fine-tuned. It now gives children the framework to enable their own questions and answers, helping them come to the realisation that the Guru Moo is, in fact, You!
the level where we find solutions, not more problems. The program makes learning fun and offers a whole school response, including a necessary framework and a balanced reference point for everyone. In other work, Tully has also illustrated over 15 books on the Secrets to Success series by Dale Beaumont and cartooned for the National Schools Network on the popular 16 Habits of Mind series. He is well placed to give a unique perspective to people from all walks of life, including the corporate world. Tully is eager to share his program with any school that is serious about better learning attitudes to life. Parents can buy his educational program online at www.anudderworld.com.au or ask their school to contact TullyVision Cartoons at 0400 278 598.
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From Crop to Cup...We Know Coffee. 1800 332 163 www.dibellacoffee.com
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70. BY DANIELLE VISIONE
NOT
A
FIX
MANY CAFÉ OWNERS’ ATTITUDES TOWARDS REFURBISHMENT IS THAT IT WILL PROVIDE A “QUICK FIX” FOR THE BUSINESS.
T
ake King Street, Newtown, as an example; there is a constant stream of new owners taking on existing failed café sites in the quest to enter the café market. Often they have no background in food service and basically re-paint the shop, put a new sign on the front door, select a well known specialty coffee brand and re-print the menus, thinking it’s going to turn into a thriving café. When they make this small investment and re-open their doors, they simply get a renovated shop. Why not use this situation to also have a critical look at the business and brand, instead of repeating the same mistakes, by asking the question: “Why should customers buy from me as opposed to someone else?” As simple as it sounds, it is surprising how many business owners cannot give a simple and succinct answer to this. If you don’t know, how can you expect your customers to know? Good coffee and service isn’t enough (these are now a given), so what’s your real point of difference, and how are you going to communicate this to your customers? Is it that: • “you offer the best priced coffee in the area” • “you have unique products” • “all your products are organically sourced” • “your service is the best in the industry”. You can probably pick one you are most comfortable with easily. What is much more difficult, however, is to take your strategy and actually be able to deliver on this promise, every day of the year. The difficulty is that a “point of difference” itself is not tangible; whereas, a correctly executed retail design will allow you to communicate a consistent message through physical elements that customers can see, touch and experience.
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Some physical elements that can carry your differentiation message to customers include: store ambience/interior design, merchandise presentation style and location, store branding, signage, packaging, menu boards, printed menus, uniforms, stationery, sounds and smells. When considering how these elements come together, a strong logo and brand platform is the first step. Speak to a professional company to develop ideas for you and in the process various questions will arise, such as: “What message do I want to send my customers? Are we friendly or boutique/premium? What colours represent our brand?” This will begin the process of bringing your message to life. The store interior and atmosphere is the most essential component, with customers now becoming more critical of interiors – especially in the food industry – so each element needs careful consideration to bring your brand to life. These physical elements are important while customers are in the space, but how are you going to get people back and spread the word about the wonderful experience they have had? This is where the use of social media such as Facebook, Twitter, a good website and PR can help. They provide a platform to remind your customers about your unique offer and give them a reason to return. You still need to think about a message that is the foundation of all your communication and ensure it links back to your “differentiation strategy”. Kitchen By Mike in Roseberry does this well, with their daily menu based on seasonal produce being posted on Facebook each day. One business Design Portfolio has worked with recently, The Sugar Cube in Wollongong are famous for their homemade Liège Belgium waffles, cooked fresh to order. They took the opportunity
to step back and look at their already successful business and brand image, while upgrading to a new larger site only 200 metres away. Their product was unique and always over-delivered, but their demountable was not aligning with the quality of product offered. The new interior and atmosphere Design Portfolio created for the new site is fun and reminiscent of an old-school milk bar. This reference is apparent in the new logo, retro uniforms, pinstripe awning, simple red and white colour scheme and large custom-designed mural along the main wall. You also get the wonderful smell of freshly made waffles lingering in the space, adding theatre and anticipation to the experience. Throw in Roger’s DJ mix announced via Facebook each week, and you get an unstoppable combination that has them busy every night of the week and exploring franchise options for other locations. So before launching into that “refresh” of your current premises or a new site, stop for a moment and decide “what is going to make us stand out” and what physical elements can we utilise in order to communicate this to our customers? If these are done in a consistent and coordinated way, people will be buying from you instead of your competition.
ABOUT THE AUTHOR: Danielle Visione is a director of Design Portfolio. Design Portfolio is an award winning company with over 25 years’ experience in Retail and Hospitality Design. They are a multi-disciplinary team that integrate retail design, interior design, industrial design and graphic design to create retail environments that improve your business. For more information and projects, visit their website: www.designportfolio.com.au or call (02) 9439 1106.
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From lip–smacking sandwich deliciousness to fine dining finesse and delicacy, embrace the underrated and underutilised beef cuts; the Masterpieces, and push the boundaries of your own creativity. The almighty Chuck is broken down into its basics- the Neck, boneless Rib meat, the Chuck Roll, and the Chuck Eye Log. The maverick of the carcase, the Skirt, also stars. The Masterpieces are a way you can improve plate costs and offer something new and exciting to your customers that will really deliver on flavour. Log onto www.raremedium.com.au/masterpieces and register your details to get your FREE copy of the Masterpieces brochure. Use Promo Code: Cafe Culture Magazine
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LAMB
RUMP Rump is cut from the hip area of a lamb leg. It is removed by a straight cut approximately 12 mm from the hip joint. The rump can be further trimmed to remove the cap muscle (denuded) and the subcutaneous fat, if a leaner cut of meat is preferred. For best results, sear in a hot pan/ grill first, then transfer to oven to finish. Cook to no more than medium.
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75.
BOOST YOUR RED MEAT STREET-CRED WITH LAMB MASTERPIECES Following the highly successful launch of Beef Masterpieces, Lamb Masterpieces provides chefs with the inspiration and information they need to master cuts of lamb not often seen on menus.
L
amb Masterpieces highlights the benefits of using these “other” cuts of lamb – cuts we now call Masterpieces – by positioning them as creative, fashionable and versatile options that showcase a chef’s skill and rewards them with improved plate costs. Already popular in the foodservice industry, the lamb rump has star qualities that suit any contemporary menu, in any market. Of all of the cuts in the leg, this one has enough tenderness to perform when cooked medium rare to medium. Full of flavour and great texture, the lamb rump is at its best when pan fried quickly before finishing in an oven, carved and served as a lamb steak in the centre of a plate, over salad, or in sandwiches. It satisfies those customers who like a grilled piece of meat and assists chefs
with lower plate costs compared to lamb backstrap or fillet. For extra flavour, the cap can be left on for cooking. Score the fat and season, and cook cap side down to render the fat before finishing in the oven. For a leaner piece of meat, denude the rump by removing the cap and all silver skin. This can be butterflied and then stuffed and rolled for roasting, or sliced into strips for stir-frying. GRILL: Slice rump into steaks and grill to medium rare/medium. ROAST: A perfect cut for roasting with great flavour and tenderness. This cut is best served medium rare to medium. Cooked cap on or cap off, first sear in a hot pan to brown then transfer to oven. STIR FRY: Denude (completely remove all fat and sinew) the rump and slice into thin strips for stir frying (approximately 4 mm thick).
RECIPE BY:
GRILLED LAMB RUMP WITH MIDDLE EASTERN LENTILS IN TURKISH BREAD
MEAT & LIVESTOCK AUSTRALIA MAKES 6 PORTIONS
Z’ATAR SPICED LAMB, FATTOUSH SALAD AND PERSIAN FETTA
MARINADE
RECIPE BY: SCOTT PICKETT, ESTELLE BAR & KITCHEN, VIC. MAKES 4 PORTIONS
• Salad leaves (optional) • Pita bread, toasted or fried • Good Persian fetta • Pomegranate seeds • Baby mint leaves for garnish
• 100 ml lemon juice • 150 ml olive oil • ½ tbsp oregano, chopped • Salt & pepper, to taste LENTILS
LAMB
Heat pan on a medium heat; add olive oil. Add onion and cook for 5 minutes until softened, then add garlic and harissa paste and cook for a further 5 minutes. Add all the spices and cook for another 3 minutes, then add the cooked lentils. Season with salt and pepper and add the diced tomatoes. Cook for 10 minutes.
Marinate the lamb rumps in olive oil, a good pinch of z’atar, lemon zest and mint leaves. Drain off excess marinade, season with salt, then seal the lamb rump on both sides in a heavy-based pan over medium heat. Place in a hot oven for 6 - 8 minutes (or until the internal temperature is 53°C). Do not cook to more than medium rare/ medium. Rest in a warm place.
INGREDIENTS
RUMP
• 5 lamb rumps, cap on • 750 g cooked brown lentils, rinsed if using canned • 3 tbsp olive oil • 1 large brown onion, finely chopped • 3 cloves of garlic, crushed • 2 tsp harissa paste • 2 tsp ground cumin • 2 tsp ground coriander • 2 tsp ras el hanout • 250 g feta • Salt & pepper, to taste • Can of tomatoes • Roasted red capsicum • Turkish bread
Marinate the lamb rumps (cap on and trimmed of any excess fat) in olive oil, lemon juice, chopped oregano, salt & pepper for ½ an hour at room temperature. Cook in a heavy based fry pan or char grill. Brown evenly, then place in a hot oven (220°C) for 10 – 12 minutes. Remove from oven and rest for 10 minutes. TO SERVE
Lightly warm Turkish bread. Place lentil mixture on the base and top with thinly sliced rump; add roast capsicum and crumbled feta. It can be further grilled to melt cheese or serve as is.
INGREDIENTS
• 4 lamb rumps, cap off, denuded • Olive oil • Z’atar spice • Lemon zest • Mint leaves, picked • Salt FATTOUSH SALAD
• Mint leaves, picked • Breakfast radishes, quartered • Vine-ripened tomatoes • Lebanese cucumbers, cut into circles • Red onion, sliced • Purslane sprigs • Sumac • Salt • Good olive oil • Lemon juice, freshly squeezed
SALAD
Cut the salad items into interesting and different shapes. Combine the mint leaves, radishes, tomatoes, cucumbers, red onion and purslane sprigs and dress with the spices, olive oil and lemon juice. TO SERVE
Carve the lamb rump into 5 or 6 slices. Arrange the Fattoush salad in the centre of the plate. Place the lamb slices over the salad, add the Pita bread, and garnish with the fetta, pomegranate seeds, baby mint leaves and a drizzle of olive oil.
FOR MORE INSPIRING LAMB RECIPES, VISIT: www.raremedium.com.au/lambmasterpieces
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76.
BEER
FOOD AND
Beer and food is a great match, but with the popularity of cool, refreshing lagers in our part of the world, beer has been most commonly associated with casual eating and pre-dinner drinking. But ... beer is a versatile drink. With the almost endless variety of beers available today, it’s possible to find a beer to suit every occasion, every mood, and most importantly, every food. In fact, one of the most enjoyable aspects of beer is the pleasure to be found in pairing it with a great meal. Cafés can implement some creative ideas, with less than six beers in their repertoire. Here is one example from the James Squires Brewery of how you can make this work in your café.
THE PERFECT MATCH RECIPE DEVELOPED BY PETER KURUVITA FOR SBS “SPICE TRAIL”.
CHORIZO, CRISPY PORK BELLY AND GARLIC BREADCRUMBS INGREDIENTS
• 200 g pork belly • Salt • 500 g crusty bread • 5 raw Spanish chorizo • 125 ml olive oil • 6 cloves of garlic, unpeeled • 1 tbs smoked Spanish paprika • 2 oranges, peeled, sliced into rings • Chive flowers and chopped parsley, to serve Chilli Vinegar: • 100 ml Suka Iloko (sugar cane vinegar) • 6 red whole birds eye chilies, finely chopped • 1 small onion, finely chopped • 1 clove of garlic, thinly sliced PREPARATION
BEER MATCH
Nine Tales Amber Ale 5.0% ABV Nine Tales Amber Ale is a handcrafted blend of Pale and Crystal malts, three distinct hops and 140-year-old top fermenting ale yeast. Deep copper in colour with a creamy head, this beer rewards the appreciative drinker with a long, slightly nutty finish.
To prepare the pork belly, steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes. Remove the pork. While still hot, lightly score the skin at 1cm intervals using a sharp knife. Rub salt into the score marks. Place the pork on foil, folding the sides up to the skin, leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged. Roast for 30 minutes at 240°C (fan-forced) or until the skin is crisp and crackling. Once cooked, cut the crackling away from the belly and scrap off any remaining fat. Cut into strips and set aside. Slice the belly
into 1 cm slices and keep warm. Tear the bread into chunks and place in a sealable container. Add a pinch of salt and 125 ml water and pour over the bread. Cover and shake, then refrigerate overnight. Remove the crackling from the pork and reserve. Cut the meat into 1cm thick pieces. Place the chorizo and 250 ml water into a heavybased saucepan. Cook over high heat until the water has evaporated and the sausages start to cook in their own oil. Reduce the heat to low and continue cooking until the chorizo is golden. Remove from the pan with a slotted spoon, reserving the remaining oil. Add the pork to the pan, and cook over high heat for 2 minutes or until hot. Remove from the pan and set aside. Add the olive oil and unpeeled garlic cloves to the pan. Cook over medium heat until the cloves are soft inside and the skin is golden. Remove and set aside. To prepare the chilli vinegar, combine the ingredients in a small bowl and set aside. Add the squeezed bread to the pan and cook until golden and crunchy. Add the paprika, pork, chorizo and garlic, and stir until heated through. Serve with a slice of orange, a piece of crushed crackling, chive flowers and chopped parsley. Serve the chilli vinegar on the side.
For more recipes using James Squire beer, visit: www.prweb03.sbs.com.au/food/jamessquire
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78.
ranchise FREVIEW
the
Drive around Sydney or Melbourne these days, and you’ll find a Pie Face on almost every corner. Inside the stores you’ll find fresh pies baked on the premises, with a funny little face on top of each one to denote the flavour. And, CONTRARY TO POPULAR BELIEF, PIE FACE ISN’T JUST A PIE SHOP.
hey actually have a wide variety of products, including their unique Wake Me Up!!! coffee offer, sandwiches, pastries and sweets. Beyond this one unique point of difference is that some of the stores are open 24 hours a day, offering shift workers, bar staff and bar patrons a change from kebabs and hotdogs on their way home late at night. With this in mind, Café Culture dug a little deeper into the world of Pie Face
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to find out how the humble meat pie is making a come back into the hearts and mouths of all Australians. Who is Pie Face, and how did it all start? Pie Face was started by husband and wife team Wayne Homschek and Betty Fong. Wayne is an ex investment banker and Betty an ex fashion designer. Like all good bankers, Homschek knew how to raise capital to scale a venture. And Fong’s fashion background through the
label Paablo Nevada, which she built with Homschek, would help create a unique, quirky product. After working in the fickle high-fashion business, both wanted a grass-roots product with mass-market appeal. After deciding the Aussie meat pie could do with a makeover, over dinner a friend casually suggested Pie Face as a joke! Immediately, Wayne and Betty loved it – a memorable brand that resonated with all ages and had a point of difference, where faces could be drawn on pies to show their
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flavour. This was the brand to take gourmet pies and sausage rolls crafted from a French recipe, and great coffee, to the world. What is the Cool Company Award that you recently won? We won the Big Kahuna award at the annual Anthill Cool Company Awards. Anthill is a monthly magazine and website bible of disruptive, up and coming, and cool companies in Australia and around the world. This award is the top of the top award recognising who Anthill believes is the best business they know in this category in Australia. So we were certainly very humbled to receive this for the 2nd year in a row. How important is your web presence and social media? It is extremely important. All businesses these days need to have strong web and social media presence, as we spend more time online than ever before. These days it’s more a question of what you are doing online, rather than whether you will go online. We focus on brand positioning and communication first, and then engagement. Over time I’m sure we will move to more of an engagement model. How important is coffee to the Franchise model? Do you have dedicated baristas? How does it complement the business? It is extremely important to our business, as it is a core product that customers want all year round. Apart from the fact we personally love coffee, we see ourselves as a true bakery café. We want to provide a rounded offer of food and drinks, and coffee is a key driver in bringing customers back regularly. We have very focused training programs, bean/roasting strategy, people,
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equipment, service, store design etc. Our coffee offer that we call – Wake Me Up!!! Coffee is unique, as customers can choose their strength (soft and hard blends). We also have quirky names for all the strengths e.g. kick my arse (extra strong), start my heart (strong), open my eyes (medium) and still asleep (decaf). Each store does have a dedicated barista, who is normally the franchisee or store manager and spends most of their time in the store to ensure a consistent cup of coffee each time. Pie Face recently won a silver medal in the Golden Bean chain/franchise milk based category. Are you using this to promote coffee in the business? We certainly are; it has definitely boosted our coffee credentials in terms of showing our consumers that we do coffee and we do it well! How many stores do Pie Face currently have? How many more? Do you plan on national and international expansion? We currently have a total of 78 stores: 75 stores in Australia, 3 in New York (Casino Mogul – Steve Wynn recently invested $15 million into the US expansion, with plans to open more stores in New York). Pie Face also has signed a license agreement for Pie Face to open in New Zealand, so exciting times ahead for us! Pie Face is continuing to grow, and we’re all happy to see the rest of the world enjoying a great Australian icon in the meat pie. We look forward to some feedback and the reaction from our American counterparts on another innovative Australian concept, as they expand throughout Manhattan and the USA.
The main point of difference is our core product – pies. We want to ultimately make the best meat pies in the world and doing it in a way that is unique, by putting cute faces on each of the pies that actually denote the flavour of the pie e.g. S for Chunky Steak, V for Vegetarian etc. So apart from the product, the branding, prominent locations and convenience of our stores makes us very competitive.
9/4/13 4:08:16 PM
80. STORY BY MEL SHARPE Australasian Sandwich Association
SANDWICH S A F A R I
LONDON
The International Sandwich Safari, hosted by the Australasian Sandwich Association and the UK’s leading food-to-go innovator Tom Allen, takes industry folk from Australia on a research tour to the world’s leading food-to-go markets: London and New York City. VISITING UP TO 8 OUTLETS A DAY, THE PACE IS SET AND YOUR BELLY BEST BE EMPTY. s one of the lucky travellers, I can honestly say I have never eaten so much food in my entire life; nor though, have I ever been so inspired about what’s out there and what innovations we can bring home to Australia. Innovation and education were the objectives of the trip, and we came back bursting at the seams (literally) to try out our new ideas. The UK excels in the food-to-go market, with well established companies such as Marks & Spencer, Pret-a-Manger and Eat providing quality convenience food with a focus on health, sustainability and freshness. These companies all work off different models to produce their fare, and all see incredible success.
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Leading the way in innovation is Marks & Spencer. When M&S release a new product which performs well, everybody else follows suit, but maybe not quite to their standard. M&S put quality first, going to great lengths to ensure the integrity of their products. Their commitment to quality, no matter how simple or complex the task at hand, is admirable, and the results speak for themselves. Simplicity and back-to-basics are the key messages coming out of the UK food-to-go market. The combinations of good quality ingredients will hold their own, without suppliers needing to get too fancy. A top seller for Pret-aManger is their Posh Cheddar & Pickle on Artisan Baguette which contains, as you may well guess,
cheddar cheese and pickle relish along with Spanish onion, mayonnaise and roasted tomato. Nothing new, complex or groundbreaking there ... but one thing that this baguette is, is delicious. This key learning of simplicity and quality is fantastic news for the industry here at home, as it allows everybody, from large national suppliers to small independent cafés or sandwich shops, to provide the consumer with what they are after. All you need to remember are those two golden rules, simplicity and quality, and you can’t go wrong. It’s a proven formula. Snack options were also everywhere to be seen, with varieties such as whole boiled egg and spinach, quinoa, rocket & salsa mini salad, falafel
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LONDON
& hummus, carrot sticks & dip. The options were endless. Most stores also offered the option to buy half a sandwich, which not only allows you a snack, but the flexibility to mix and match varieties. These nutritious snacks were very popular and had me wishing this convenient type of grab-and-go food was available on our shores. A highlight of London was Borough Market. Tucked away near Tower Bridge, Borough Market is a vast collection of gourmet food stalls selling everything from homemade brownies to traditional British meat pies, and my ultimate favourite, the grilled cheese sandwich. We saw many grilled cheese sandwiches throughout the Sandwich Safari, but this one was something special. Overflowing with grated Montgomery cheddar, this sandwich also had some secret ingredients, a mix of leek, onion and garlic. I’m not sure about you, but the idea of combining cheese with leek has never occurred to me, yet this simple combination was fantastic. Once grilled, the sandwich was to die for ... and, at £5 it was smiles all round. Other sandwiches at Borough Market included the hugely popular duck confit sandwich (be prepared to line up and wait for this one), the melt-in-your-mouth aged and dry cured salted beef sandwich with pickles, and the slow cooked pulled pork with slaw. Yes, we did try them all ... all in the name of research.
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When you find something inspirational, don’t be put off by thinking that you need to then implement the whole idea into your menu or business.
The beautiful thing about stepping into a food oasis like Borough Market is that you can draw inspiration from everywhere, not only the complete meal stalls that I have mentioned above, but from the many and varied produce stalls that surround the market. It’s possible to sample different cheeses, olives, chutneys, meats and then think about how the flavours go together and how you
come across, but it’s also important to be realistic about what’s operationally viable for your business. The most exciting thing I took from our time in London is that it is possible to produce quality convenience food on a mass scale. New product development and quality assurance are paramount in this ultra competitive market, requiring daily consideration and significant investment for manufacturers. Consumer expectations are at an extremely high level in the UK, so the new product development required by manufacturers is intense and the scrutiny over product quality immense. There is simply no room for error. Whilst no mean feat, actually seeing what manufacturers and retailers in the UK have achieved makes me very excited for the future of the Australian food-to-go market.
can take one aspect of something you see and implement that into your menu. When you find something inspirational, don’t be put off by thinking that you need to then implement the whole idea into your menu or business. Analyse what you have discovered and think about numerous uses for this product/idea. Does this idea allow you to step change or tweak a current menu item, in order to refresh it and excite customers? Does it have application over a few menu items? It’s important to refresh, review and implement the new ideas and inspirations we all
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82. BY IAN JOHNSON
e
From th
CORNE
R
STREAT’s fabulous 160 page hard cover cookbook Rebecca Scott, Co-founder and CEO of STREAT, at the café her cookbook created
“MR HUNT, HERE IS YOUR MISSION ... SHOULD YOU DECIDE TO ACCEPT IT. A great little not-for-profit called STREAT needs some help. They have no money (as usual) and they want to print and sell 3,000 copies of a cookbook. OK, it is going to be a fabulous cookbook – but they don’t actually have a copy to show or sell to anyone!”
o, you start brainstorming and despairing in equal parts. How do you sell something you haven’t got, to get the money to produce it – and not get disavowed? This is for real; we are not talking movies here. Despair takes the lead. Then the CEO says she needs over $150,000 to build a new café at Melbourne Central. Make no small plans, they say! Is it time to quit acting and go surfing for the summer? No, hang in there, smiling CEO says, “It’s possible because there is a thing called Pozible”. “Run that riddle past me again,” says Hunt. The good news is STREAT has lots of wonderful fans, because they really love the way its cafés and coffee business helps young homeless people get off the streets and into training and jobs in the hospitality industry. Well guess what ... the cookbook did turn out to be fabulous and has now hit good book shelves around Australia. On top of that, STREAT actually sold over 500 copies without
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even having a book to show anyone! Thanks to all those wonderful fans. OK, that is a great result – but did they find a way to turn that fabulous little cookbook into a café? “You bet,” says the smiling CEO. Then how did this crazy plot all come together? At the heart of it was an amazing, 90-day campaign on Pozible, Australia’s leading crowd-funding platform. By the end of the campaign (Nov 30, 2012) hundreds of people and many companies had pledged their support online by pre-ordering; copies of the cookbook, cups of coffee, bags of coffee, brunches, lunches, dinners, functions and all sorts of other items. This fantastic public and corporate support enabled STREAT to raise the cash and gather the in-kind support to build the new café – and it began operating in February! The sole purpose of the café is to enable
STREAT to provide many more thousands of hours of work experience, plus life skills and hospitality training, for young homeless and disengaged people in Melbourne. The vibrant 160-page hardcover cookbook, a first for STREAT, is in selected stores now and will be formally launched in April at the official opening of the new café. It is filled with delicious recipes from around the world, created by STREAT’s executive chef, Rob Auger, as well as recipes from graduates and trainees of the STREAT hospitality-training program. The cookbook also features beautiful photography and artwork and a foreword and recipe from celebrity chef Poh Ling Yeow, of ABC’s Poh’s Kitchen. The STREAT Cookbook was conceived in 2011, when publisher Jonette Wilton of Smudge Publishing featured STREAT in her own cookbook and fundraising dinner. This simple act of generosity, with the help of hundreds of others, raised about $4,000, which
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STREAT’s Po’Boy (poor boy) sandwich. In New Orleans in the 1930s, restaurant owners would give away sandwiches to the unemployed and homeless.
STREAT graduates Aaron and Ben with Poh Ling Yeow from Poh’s Kitchen
was put aside to be used as seed capital for STREAT’s cookbook. Then in March 2012, STREAT and a bunch of talented volunteers, graphic designers, photographers, artists, communicators, chefs and trainees all started working frantically on the book. The final, fully designed and curated version of the book was ready for the printers in August. In September, STREAT launched the crowd-funding campaign on Pozible, which raised $41,406. Then Melbourne Central’s owners, The GPT Group, donated $40,000. Extra corporate sales of the cookbook and other major donations pushed the total cash raised to just on $115,000. In addition, architects Six Degrees and a number of other suppliers contributed over $85,000 of amazing in-kind support to help build the café. Reflecting on the whole project now, STREAT’s co-founder and smiling CEO, Rebecca Scott, says, “It makes me think that anthropologist Margaret Mead was right when she said – 'Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has'. Well, we are not changing the world yet, but our fantastic little cookbook is really helping us change some young lives.” Purchasing a copy of STREAT’s cookbook, or its coffee or frequenting their cafés, is a great way to take part in STREAT’s crusade to stop youth homelessness and to turn a young person’s life around. Simply visit STREAT’s website: www.streat.com.au/cookbook
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WHAT IS STREAT? There are over 100 million people living and working on the world's streets, and 105,000 of those people are in our own Australian communities. STREAT is a not-for-profit social enterprise that provides homeless and disengaged people aged 16 - 25 years with a supported pathway from the streets to careers in hospitality and other industries. The organisation currently runs three cafés and a coffee roasting business in Melbourne where the young people receive their social support, life skills and hospitality training. STREAT is almost half way to becoming fully sustainable (i.e. generating all of its income needs through its businesses) and plans to expand into other cities/states once that objective is achieved – in about 2015. STREAT’s social support team works extremely hard to find young people who are willing and able to take on the program, which leads to accredited hospitality qualifications through the William Angliss Institute. Committing to three or six months of training is a big challenge. Turning up on time every day, in good shape, ready for a class or a café shift is one of the biggest challenges for the trainees. It is also their biggest achievement and the first key step in rebuilding young lives. To date, 60 young people have taken part in the program and helped STREAT serve its customers over 400,000 meals and coffees. Through its businesses, STREAT gives all these wonderful customers a tangible way to help stop homelessness – through every delicious mouthful.
SET YOUR
BRAND
FREE! ised m o Cust ng i d n Bra
• Hot Cups • Double Wall Cups • Horizontal Swirl Cups
SATISFACTION GUARANTEED! With a commitment to quality and excellence, we offer a wide range of high quality disposable products such as: cups, snack boxes, greaseproof paper, plastic cutlery, napkins, gloves and more. Call us today to discuss your needs!
Phone 02 9677 2899 Fax 02 9677 2911 Email cus-service@miltontradings.com Web www.miltontradings.com
9/4/13 4:12:09 PM
Roband Grill Station Rapidly toasts sandwiches, paninis and focaccias. Seals in flavour, trapping juices and nutrients to deliver beautifully seared and grilled tender meat, poultry and fish. A must have for busy cafes, takeaways, sandwich shops and anywhere that high-speed toasting and grilling is required.
Key Features: • Six or eight sandwich capacity • Quality aluminium cooking plates for efficient and effective heat transfer • Precise thermostat for controlling cooking temperature • Top and bottom plate operation or bottom plate only • Optional ribbed top plate and or non-stick coating
Australian Made
Built to Last Australian Owned
ph: (02) 9971 1788
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e: sales@roband.com.au
www.roband.com.au
10/4/13 12:58:31 PM
CAFÉ OWNERS! You are invited to Join the gift dollars revolution Gift dollars is an exciting new platform designed for the café industry, to help you drive extra revenue and profit.
It ’s so easy
r Join now fo
FREE
When your café accepts gift dollars, we send you new customers, and pay you. • You get new customers • You get incremental revenue • You increase revenue and profit • You don’t need to discount your prices • You don’t need any hardware, or software • You don’t need to pay any joining fee. There’s nothing to pay – it’s free! • You don’t have any obligations So, please check it out; join for free. Visit www.giftdollars.com.au/cafe and register your interest on the form provided. *App available for iphone and Android
Join now to be part of the revolution!
Join the revolution
www.giftdollars.com.au
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10/4/13 12:58:43 PM
ARCHER MANFREDI
MANFREDI CELEBRATES THE ESSENCE OF SPREZZATURA
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ustralia’s godfather of Italian cuisine, Stefano Manfredi, and leading coffee roaster Wayne Archer have launched a new family of blends for Espresso di Manfredi. The chef and the coffee blender have reunited again to translate their ideas, following the launch of Classico in 2000. Now the duo have released Audacia (bold) and Chiaro (delicate), along with beautifully reimagined packaging and a range of Ceramica di Manfredi celebrating the essence of sprezzatura. Manfredi says: “With Classico we created the perfectly balanced Italian coffee. Wayne has been able to interpret perfectly my vision for two new flavours to round off our coffee family.” Chiaro, a more citrus based coffee with honey on the nose, possesses sensations of chocolate and vanilla and top notes of orange peel, perfectly balanced with a cherry-like finish. At the heart of the blend is lightly roasted, high grown Papua New Guinean coffee. Audacia has a rich, tangy, syrupy nature with dried fruits in its character. The essence of the coffee enhances the richness of the fruit and carries a lot of punch that cuts through the milk. The blend has complex Sumatran and Indian Arabicas and a touch of Kenyan darkly roasted to cut through the
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milk. Classico, the original blend, is a fine, complex coffee with full body, balanced fruit and acid tones and a long, lingering, chocolaty finish.
The blend has complex Sumatran and Indian Arabicas and a touch of Kenyan, darkly roasted, to cut through the milk.
Archer says: “It was intriguing and curious to hear Stefano’s descriptions of what I would call body or acidity. He would say something different to my coffee jargon. It was always an interesting exchange of views.” Manfredi and Archer both speak the language of flavour. Manfredi was virtually weaned on coffee, living above a café in the town of Gottolengo in Lombardy, before migrating with his parents from Italy to Australia. Archer is the master blender and roaster in Australia for D.E Coffee & Tea, the third biggest coffee company in the world.
Contact: D.E Coffee & Tea T. 1300 33 1753 W. www.espressodimanfredi.com
9/4/13 4:16:34 PM
Premium Breast Schnitzel 126719
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There’s a lot to love about our Schnitzels When it comes to presentation, convenience and taste, you can’t beat the Ingham Schnitzel range. Made from 100% Australian chicken, these longtime favourites are delicately seasoned and coated in our famous crispy golden crumb. So if you’re looking for schnitzels that require minimal preparation and that both you and your customers will love... Inghams has the answer. Medium Schnitzel 135012
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For more information or to place an order, contact your local branch.
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Book
88.
30 RECIPES FROM STREAT
T
his is an amazing book that everyone with a social conscience should purchase. The generosity and commitment from all of the people involved in creating this cookbook is inspirational. Even without trying a recipe, the book is a visual feast and a humbling and uplifting read. The vibrant 160-page hardcover cookbook is filled with delicious recipes from around the world, created by STREAT’s head chef, Rob Auger, as well as recipes from graduates and trainees of the STREAT hospitality-training program. The cookbook also features beautiful photography and
artwork, and a foreword and recipe from celebrity chef Poh Ling Yeow of ABC’s Poh’s Kitchen. STREAT supports and trains disengaged youth, who are at high risk of homelessness, for sixmonths across its café and coffee businesses. The cafés are located in Flemington, McKillop Street in Melbourne’s CBD, and the new café is in Melbourne Central.
To purchase a copy, visit www.streat.com.au RRP: $45 + postage.
FLAVOURS OF URBAN MELBOURNE
T
he sequel to the award-winning Flavours of Melbourne, Flavours of Urban Melbourne is a lavishly designed coffee table book that takes readers on a culinary journey through the best restaurants, cafés, and bars in the North, West, East and South of Melbourne. With stunning photography to highlight each venue, Flavours of Urban Melbourne includes a selection of delicious recipes from local chefs, as well as historical information about each area, allowing the reader to learn how these inner suburbs of Melbourne have become so renowned for quality and affordable dining. A beautifully presented coffee table book, Flavours of Urban Melbourne is a
must-have guide for those visiting the city, and the perfect gift for locals who want to be in the know. Areas covered include, North: Fitzroy, Fitzroy North, Collingwood, Carlton, Brunswick, Brunswick East, Northcote, Coburg. West: Seddon, Spotswood, Yarraville. East: Toorak, Richmond, Hawthorn, Malvern, Camberwell. South: South Yarra, Prahran, Windsor St Kilda, Ripponlea Brighton, South Melbourne. Also includes historical timeline of the areas and includes maps and street listings. Published by Smudge Publishing www.smudgepub.com.au RRP: $70.
FLAVOURS OF URBAN MELBOURNE Favourite restaurants & cafés in urban Melbourne
Written & edited by Jonette George Designed by Daniele Wilton Photography by Kaitlyn Wilton, Paul Fletcher & Bianca White
HONEY I SHRUNK THE CHEF - DORINDA HAFNER
T
his delicious book not only provides Dorinda’s personal story, but her recipes and real life tips on how she lost the weight and kept if off. Recipes have been assessed by dietitians and and are the actual recipes Dorinda uses to keep on track. Dorinda Hafner is a chef and food anthropologist of international renown, as well as a teacher, motivator and free spirit. Her mission in life is to remind others that life is for living, for having fun… and of course, for eating well! She uses her strengths and passions to inspire others to harness their own gifts, and to remind them to see each day as a good day … it’s all a choice. In recent years, Dorinda successfully tackled her weight problems with sheer grit
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and determination and with the assistance of bariatric surgery and the support of medical specialists and dieticians. The combined efforts of all involved saw Dorinda lose over 80 kilograms – and simultaneously shed a host of health issues with which she had been plagued. Her 8th and newest book, Honey I Shrunk the Chef! sprung from the depths of her own experience and a heartfelt desire to share them with startling honesty with others who might be facing similar challenges, and in turn to motivate and inspire them. Available at all good book stores or www.honeyishrunkthechef.com RRP: $34.95.
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90.
TO BY’S ESTA TE A S I A . 8 RODYK STREET, #01-03/04, SINGAPORE, 238216 +65 6636 7629 Since its beginnings back in 1998 in Sydney, Toby’s Estate Coffee has become synonymous with sustainably traded specialty coffee. Toby Smith has now ventured into the Far East. Its Asian flagship roastery and café has gathered a solid following since its foundation in 2011. It was a great pleasure to now see this business come to fruition, as I had travelled to a trade show in Singapore with Toby 10 years ago and we could both see the opportunity for an Australian coffee concept in this growing marketplace. Toby’s opened its doors in Singapore at a crucial time in the country’s specialty coffee development. Its team is very enthusiastic and composed of some of the best baristas and roasters in Asia. The design of the outlet is a true homage to all things coffee. Housed in a renovated warehouse by the Singapore River which, back in its heyday, actually stored coffee and cocoa. Some of the older traders in the city have stories of delivering beans there when they were young. As you step inside, you are greeted by an actual coffee tree housed in the centre of its communal table, a huge painted mural depicting all the steps involved in creating a great cup and
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a 35 kg Loring roaster with a few tonnes of green beans in hessian sacks beside it. The cement floors are reminiscent of coffee drying patios, the walls are decorated by prints of Toby’s travels around the world to origins and the colourful array of cultures connected to this industry. The daily offering of several rotating single origins served in every conceivable brewing form make this a definite Mecca for “coffeeists”. Toby holds onto its dedication to quality, sustainability and knowledgeable service in its arrival to Asia. Toby’s Estate in Singapore is a must visit for anyone longing for an expertly extracted espresso or carefully crafted pour over. Toby’s currently supply a number of cafés in the country and the region, with a growing number of followers in Singapore and Asia-wide as the awareness for high quality coffee develops in the region. There is a wide array of brunch offerings to suit your brew as well; the kitchen stays open all day. Toby’s operating hours are Sun - Wed, 7:30am - 6pm and Thurs Sat, 7:30 - 10pm. Australian beers and wine are also on offer, for those who need to balance out their caffeine intake.
KINGSTON & CO. 588 HIGH STREET, PENRITH, NSW 2750. (02) 4731 3703 This latest project from hospitality entrepreneur Fernando Drakos is a gem of the West. Kingston and Co. located in Penrith is the culmination of years of café experimenting from Fernando’s projects both in Australia and overseas. Fernando, a combination of Greek father and Spanish mother, was born into hospitality. He co owns several other café concepts in Sydney with Dish Espresso at Moore Park and Kingston and Co. at Belconnen in Canberra. The Penrith setup is state of the art, with a complete snub on the latest café look of industrial style fit outs. Kingston and Co. has given the design a warm majestic feel like the café’s cool name – on further discussion I found out it was the name of his beloved pooch. The café has a high-end franchise feel, with no tacky bits attached. Fernando has brought his good friend Darryl Martin into his new project as Executive Chef to take care of the food offerings across all of his cafés. The highlight of my visit was the amazing food on offer, all being generated from the compact kitchen snuggled in the corner of the café. I settled on the sticky lamb ribs and came back the next day to wrestle down the pulled pork sanga. The menu is restaurant quality, and well presented at a café price point.
The coffee was amazing and the small team of passionate baristas made sure I was appeased fully before my service time was complete. Fernando has been around coffee a long time and has fitted the blend well to the market. I also discovered this café king was part of an upmarket tea concept in London and has put a fair bit of his tea knowledge into this café, with some rare varieties on offer. Kingston and Co. is well placed in Penrith’s newest shopping precinct, right at the funnel of both entrances into the Westfield Shopping Centre. The design also has a street window for quick takeaway service, which has already created a morning lineup for the well presented takeaway espresso. One thing I really enjoyed about my experience at Kingston and Co. was the superior customer service. The staff all knew how to meet and greet, and everyone that entered the space was put at ease within a few seconds. It’s so nice to see this old fashioned service in a cool café environment in a busy city strip. I am looking forward to seeing Kingston and Co. progress all around the country and will be enjoying seeing this great café concept outside of the traditional CBD locations.
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91.
THE BUTCHER’S BLOC K . 15 REDLEAF AVENUE, WAHROONGA 2076 (02) 9487 8136 A smart café family has reinvented the old Wahroonga butcher’s shop into a hip new concept in the heart of this busy shopping precinct. Owners George and his son, Anthony, Karnasiotis have been involved in the hospitality industry for over 25 years. George started off in McMahons Point with a café deli on Blues Point Road. He then moved on to a café/restaurant in Roseberry, an espresso bar on Miller Street in North Sydney followed by a café/ restaurant in Chatswood and another café/restaurant in North Ryde corporate area and finally, “Cafe Zivelli” in Lane Cove. Anthony, on the other hand, is undertaking his debut as a new café owner, although he has cut his teeth in his dad’s businesses from an early age. Such is the life in many good European hospitality families. The Butcher’s Block is a cool take on a traditional old suburban butcher shop, which includes a themed fit out with lots of butchery paraphernalia including the staff uniforms, meat rails and a meat clever handle on the toilet door. The unique butcher shop customer service skills have also been transferred well, with a warm approach to this fun café business. The café has been packed since
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opening over a month ago, and many locals have made this space their home. The food is amazing and is served up on slabs of seasoned timber, which fits the rustic theme. I had the perfect Eggs Benedict with soft poached eggs and creamy homemade hollandaise. The coffee also was well presented, and the team of baristas quickly put out perfect brews to the busy line up of eager patrons. The café has a nice outside courtyard that backs onto the main Wahroonga City Council parking lot with plenty of spaces available, making the café easy to get to. What I enjoyed was the fact that I can pull straight off the north coast freeway after a four hour drive and be sipping a coffee within minutes – a welcome start to my frequent Sydney visits. The Butcher’s Block has a definite easy feel about it and has some unique features, such as a workable herb farm built into the back deck verandah walls and large communal tables for business or family reunions. It’s nice to see Sydney café owners investing in some interesting concepts like The Butcher’s Block. I think this style of café is the future of Sydney hospitality; I look forward to what lies ahead in the next decade of café development.
W O O D M A N ’ S AXE ESPRESSO. 41 SYDNEY ST, MACKAY QLD 4740 0437 773 776
There’s an exciting coffee buzz around Mackay, with the opening of Woodman’s Axe Espresso, the new coffee venture for owners Steve and Merryn Ward. Steve and Merryn began their journey into the coffee world when they bought into the Gloria Jean’s Coffees franchise system. It was during this time their true passion for coffee started to brew. Ten years later, they sold their successful Gloria Jeans’ stores, and established Woodman’s Axe Espresso in late 2012, as Mackay’s first espresso bar serving high end and specialty coffee. Merryn said moving from a franchise to an independent was not as daunting as some may think. “Over the years we have attended many coffee exhibitions and aligned ourselves with industry leaders who have graciously assisted us during our research. With this kind of backing and support, we knew we could make a successful transition.” The espresso aficionados say finding suppliers who share their love of quality coffee, excellent customer service and consistency is key to
operating a successful independent coffee house. Steve and Merryn believe they’ve found the right mix of specialist wholesale roasters and suppliers to ensure they’re one of the most sought-out espresso bars in the city. Woodman’s Axe has three different espresso coffees to choose from; 5 Senses coffee as the house blend, a guest coffee from Smugglers, which is contract roasted by Peak Coffee and a Single Origin from Cup Coffee. Woodman’s Axe also offers brewed coffee, from Cup Coffee. Steve said both he and Merryn feel it’s important to offer a variety of choices. “We love coffee so much and want to try as many different varieties and blends as possible.” Steve said he’s excited to be able to introduce specialist, high-end coffee to curious coffee lovers. “Regional centres in Australia are still finding their feet, and this was a challenge for us to see if Mackay was truly ready for such a product. To our delight, our espresso bar has been well received, with new customers daily discovering the specialty taste of great coffee.”
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92. ADVERTISERS GUIDE
ADVERTISERS
AMANTI
DI BELLA COFFEE
MLA
T. 1800 263 333 W. www.amanticoffee.com
T. 1800 332 163 W. www.dibellacoffee.com
T. 1800 023 100 W. www.mla.com.au
DIMATTINA COFFEE
APPLIANCE MAINTENANCE COMPANY
Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au
T. (02) 9792 4475 W. www.appliancemaintenance.com.au
MOCOPAN T. 1300 730 465 W. www.mocopan.com.au
MPM MARKETING SERVICES DISAVÈ
BFC
T. (03) 9702 7733 W. www.disave.com.au
T. (02) 6280 7511 W. www.bfcsrl.it W. www.galileo11.it
NATVIA DUCALE
PAC TRADING ELIXIR COFFEE T. (07) 3356 5652 W. www.elixircoffee.com.au
BITE SIZE COFFEE TREATS T. (02) 9723 6500 W. www.bitesizecoffeetreats.com
ESPRESSO COMPANY AUSTRALIA
BOEMA
T. 1300 326 326 W. www.espressocompany.com.au
T. (02) 9756 4744 W.www.boema.com.au
ESPRESSO KICK
BRITA PROFESSIONAL
T. (07) 3123 4141 W. www.espressokick.com
FOXTEL CAFETTO
T. 1300 362 282 W. www.foxtel.com.au/discover/
T. 1300 364 440 W. www.cafetto.com
CHEEKI T. (02) 9939 1900 W. www.cheeki.net.au
CLOROX T. 1800 240 502 W. www.cloroxcommercial.com.au
COFFEE GALLERIA T. 1300 797 944 W. www.coffeegalleria.com.au
COFFEE ROASTERS AUSTRALIA T. (07) 5529 0888 W. www.coffeeroasters.com.au
T. 1300 853 869 W. www.pactrading.com.au W. www.greenmarkpack.com.au
PAPA JOE’S T. 1300 380 115 W. www.papajoes.com.au
PINE TEA & COFFEE
T. 1300 557 762 W.www.brita.com.au
CAPPUCCINE
W. www.natvia.com.au
T. 1300 DUCALE (382253) W. www.ducalecoffee.com.au
BIOPAK T. 1300 246 725 W. www.biopak.com.au
T. 1300 788 355 W. www.cappuccine.com.au
T. (07) 3853 5800 W. www.mpmmarketing.com.au
foxtel-for-business
gift tokens
GIFT TOKENS T. (02) 9409 8600 W. www.giftdollars.com.au/cafe
T. (02) 9680 9117 W. www.pineteacoffee.com.au
PRANA CHAI E. info@pranachai.com W. www.pranachai.com
PROASTER T. (07) 5529 0888 (local agent) W. www.coffeeroasters.com.au
PROCAL T. (02) 9971 1788 W. www.procal.com.au
GOLD LEAF CREATIVE T. 0434 022 383 W. dean@coffeeproject.com.au
INGHAM W. www.inghamsfoodservice.com.au
ROBAND AUSTRALIA T. 1300 776 225 W. www.roband.com.au
WILLIAM ANGLISS INSTITUTE OF TAFE T. (03) 9606 2103 W. shortcourses.angliss.edu.au
JAMES SQUIRE
/Coffee-Academy
W. www.malt-shovel.com.au
VOLERE ESPRESSO LATORRE & DUTCH COFFEE TRADERS T. 0430 817 064 W. www.latorredutchcoffee.com
COFFEE WORKS EXPRESS
LION DAIRY & DRINKS
T. (02) 9533 2693 W. www.wegaaustralia.com.au
T. (03) 9188 8000 W. www.lionco.com
T. 1300 552 883 W. www.volere.com.au
WILD 1 T. 0435 794 537 W. www.wild1.com.au
ZERO JAPAN W. www.zerojapan.com.au
DI STEFANO CAFFE
MILTON TRADINGS
T. (02) 9764 8888 W. www.distefano.com.au
T. (02) 9677 2899 W. www.miltontradings.com
DAVINCI GOURMET T. (02) 9741 4510 W. www.davincigourmet.com.au
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MINAS HILL COFFEE T. (03) 8300 6029 W. www.minashill.com.au
ZEROZ T. (08) 9345 2255 W. www.zeroz.com.au
9BAR T. 1300 646 322 W. www.9barespressoservices.com.au
10/4/13 1:09:58 PM
93.
SCHOOLS
BIG TICK
WILLIAM ANGLISS INSTITUTE OF TAFE
Café Culture has been in a fantastic position over the last 10 years as an industry consultant to see some pretty amazing products and services come through our doors. Some of our favourite café concepts from our smart suppliers have found a point of difference within the café environment that have PUT THEIR PRODUCT AT THE TOP OF THE LIST AROUND THE COUNTRY AND THE WORLD.
555 La Trobe Street, Melbourne VIC 3000 T. (03) 9606 2103 F. (03) 9606 2141 M. 0435 659 820 W. shortcourses.angliss.edu.au/ Coffee-Academy E. coffeeacademyenquiries@angliss.edu.au The Coffee Academy is an initiative of the William Angliss Institute and Douwe Egberts Australia to promote and deliver excellence in all aspects of coffee training, for the hospitality industry and individuals who love to prepare a perfect cup of coffee. FOR MORE TRAINING SCHOOLS, BOOKMARK
www.cafeculture.com/trainingschools
afé Culture would like to recognise these great achievements by an industry endorsement tick of approval, so we have developed a logo that will be presented to products that we have recognised as standout concepts. The logo can be proudly displayed on product packaging and in marketing material. Through Café Culture’s expansive reach in the hospitality marketplace, we can share these great
achievements with a large café audience. Our first recipient for this prestigious award is Clorox, with their winning café concept of the Chux Espresso Café Superwipes®. This exceptional product has become a favourite for baristas across our nation as the preferred steam arm wipe. Clorox developed this washable/reusable wipe and have specially colour coded it for hygiene purposes. Stay tuned for other great products to be given the Café Culture tick of approval.
separate your cafe from the rest
1300 552 883 www.volere.com.au
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94.
WAND
HYGIENE
Espresso machine manufacturers are an inventive lot.WE HAVE SEEN THE DEVELOPMENT OF ESPRESSO BREWING TECHNOLOGIES
using the traditional brew group technology dating back over 50 years with which all cafe patrons are familiar. Then we had the introduction of automatic machines that took the barista out of the picture. This was followed by pod machines, and more recently the ubiquitous capsule units found in every supermarket in Australia.
C
leaning and descaling these coffee brewing systems has advanced similarly, from powders for the traditional three-wayvalve brew groups mentioned above to tablets, sachets and liquids. Australian’s though have a passion for milk based coffee. The cappuccino has been joined by caffè latte, flat white, long macchiato and piccolo latte as favourite beverages. The home and office coffee revolution has seen an explosion of machines to feed the caffe addiction at home and at work. Increasingly these machines are expected to produce milk as if frothed by Matt Perger, Australia’s current Barista latte artChampion. champion. To be sure the myriad of milk frothing devices stay functional, they need to be kept clean. This means not just free of congealed milk fat, but without milk-stone and bacteria. The familiar steam frothing wand on a traditional espresso machine is no exception. The steam tips can become blocked and the wand itself covered in milk stone and other unsightly contaminants. When we look at white milk we may not realise that what we are really looking at is an emulsion - water with microscopic globules of fat along with calcium phosphate, the proteins,
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whey and casein, and numerous minerals. When the milk is heated it undergoes a number of chemical reactions. The calcium comes out of the solution and deposits on the metal surface and the proteins become denatured forming a glue-like structure. Cleaning milk based deposits is best done while the milk is fresh. For example it is easiest to clean the outside of the steam wand with a good quality steam wand cloth, like the Cafessi Steam Wand Cloth from Cafetto. Smaller than normal cloths make it lighter while the cloth itself is a high-density microfibre providing a great clean and easy rinsing and washing. When frothing milk it is very easy to have a tiny amount of milk flow back up the steam wand as the boiler pressure drops when the steam is released. This is why the barista should give a short blast of steam from the wand after the milk has been frothed. Nonetheless, a small amount of milk can remain and the milk stone and proteins will slowly build up inside the steam tip and up the wand. To clean these hard to get to spots, the wand can be cleaned with special steam tip and wand brushes. The wand can also be soaked in a solution of milk frother cleaning solution to soften and assist removing the deposits.
Always rinse the steam wand after cleaning and release steam pressure to cleanse the wand of cleaning solution and release deposits.
Wands that are rarely cleaned and covered with milk deposits are a poor image for any café. It is easy to keep them clean with simple procedures and good quality accessories. “Cafessi” is a trademark and “Cafetto” is a registered trademark of Cafetto Pty Ltd.
10/4/13 1:05:03 PM
DIRTY MACHINE?
cafetto it The only way to achieve a safe and optimum clean for your coffee machine.
Ask for it today crafted. certiďŹ ed. clean
Aus 1300 364 440 NZ 0800 772 227 Singapore 800 616 3122 International +61 8 8245 6901 enquiry@cafetto.com / www.cafetto.com
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Phone: 02 9764 8888 Fax: 02 9764 8887 www.distefano.com.au
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