Cafe Culture Digital 2

THE MAGAZINE FOR THE CAFE INDUSTRY XXX

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issue #2 f e b r u a r y /1 9

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MORE THAN JUST A MAGAZINE

NEWS PEOPLE RECIPES REVIEWS PRODUCTS GLOBAL EVENTS INSIGHTS SOCIAL TRENDS FOOD BEVERAGE COFFEE

ANNUAL BUMPER EDITION

WHAT’S ON - 2019

r e t s i g e R &

n i w

Register

FROM 11/2/2019 TO 5/4/2019

win $25,000

REGISTER YOUR CAFÉ TO

& THE TITLE OF COUNTRYWIDE CAFÉ OF THE YEAR!*

+ $5,000

FOR EACH OF THE 5 REGIONAL WINNERS

+ $250 CW

+ $100 CW

FOR EACH OF THE 4 'CW CAFÉ OF THE WEEK' WINNERS

FOR THE FIRST 100 CAFÉS TO RECEIVE 100 VOTES

VOUCHER

VOUCHER

GO TO WWW.CWCAFEOFTHEYEAR.COM.AU PROUDLY SPONSORED BY

Follow the buzz

@cwcafeoftheyear #cwcafeoftheyear

Register by 5th April 2019 at www.cwcafeoftheyear.com.au *Conditions apply. Entry only open to eligible cafés. Limit of 1 entry per eligible café. See www.cwcafeoftheyear.com.au for details and conditions for eligibility. Registration starts 11/2/2019 at 9.00AM AEDST & ends 5/4/2019 at 5.00PM AEDST. Voting starts 8/4/2019 at 9.00AM AEST & ends 8/5/2019 at 5.00PM AEST. Café with most votes wins CW Café of the Year title and $25,000 prize. Winners announced 15/5/2019. Major and regional prizes (NSW/ ACT, VIC/TAS, SA/NT, WA & QLD) awarded as a payment to the winning Entrants’ business bank account.

CONTENTS

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Contents

REGULARS 7. PUBLISHER’S NOTE 6.

11. CULTURED PRODUCTS Cafe C O FROTHING? N T E N T S 24. WHAT GETS YOU

35. CAFE’S IN FOCUS - WENT TO SEE THE GYPSY R O A S T E R

P R O F I L E

WOOD

FEATURES R O

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15. GLOBAL BARISTA CHALLENGE - MEET THE JUDGES 20. REDUCE REUSE RECYCLE - A CAFE CULTURE CLASSIC

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26. THE SQUARE BREWING GUIDE - WITH TIMOTHY SWEET

50. THE WOOD ROASTER The most common source of fuel used to supply a coffee roaster with heat is gas. The Wood Roaster,

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however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.

H C

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Regulars.

R l 9. NEWS FROM ABOVE

News from above with Phillip Di Bella.

12. CULTURED PRODUCTS

Some of the latest and greatest products to hit the café and hospitality marketplace.

14. CULTURED GOSSIP

Get the latest news for café owners and the café industry.

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AT LEAST 5 TIMES

LESS SUGAR

THAN OTHER CAFE ALMOND MILKS.

The only thing Almond Breeze Barista Blend isn’t sweet on is sugar. So when it comes to a healthy, great tasting barista-quality, dairy-free alternative in their coffee, your customers will think you’re sweet for recommending Barista Blend.

Brand Almond Breeze Barista Blend Alternative Dairy Co Barista Vitasoy Cafe for Barista Almond MilkLAB Almond Califia Farms Barista Blend Pure Harvest

Average Sugar Quantity per 100ml 0.2g 1.4g 1.5g 1.7g 2.0g 2.4g

5x more sugar than BARISTA BLEND 5x more sugar than BARISTA BLEND 6x more sugar than BARISTA BLEND 8x more sugar than BARISTA BLEND 9x more sugar than BARISTA BLEND

THE LOW SUGAR CHOICE Cafe Culture Barista Blend A4 sugar ad 17.1.19.indd 1

19/2/19 2:04 pm

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Cafe

CONTRIBUTORS. C ONTRIBUTORS

CHRISTINE COTTRELL Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the BARISTA BIBLE (now in it’s 2nd edition) and the PERFECT ESPRESSO Training System – a series of books and training materials now selling globally. Her latest series is TRENDING CAFES Brisbane & Beyond, featuring 100 cafes with a free coffee at each one if you own a book.

0407 021 220 christine@perfectespresso.com.au

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

DAVID PARNHAM David has been involved in the Australian Food Industry for over 32 years originally managing a range of retail stores, supermarkets and food wholesale operations. He has been committed to the development of the Australian cafe market by researching the Cafe Industry as the Leader of Cafe Pulse, to assist cafe suppliers and coffee companies in uncovering new trends, emerging

SEAN EDWARDS

markets and sharpening the focus on the

Managing Director of Cafe Culture

profitable and sustainable business side of the

International. Sean has been

cafe industry.

involved in the Australian cafe industry for over 20 years. Originally owning several regional cafe

GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM SALES EXECUTIVE - JEREMY WALL JEREMY@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM

businesses he became passionate

PROOF READER - KATHRYN KRASKA

about the growth of the global

MEDIA RELEASES TO INFO@CAFECULTURE.COM

coffee industry and in particular the Australian cafe industry. He has since been committed to the

VISIT CAFECULTURE.COM FOR MORE INFO AND TO PURCHASE CAFE CULTURE MAGAZINE

development of the Australian Barista Standards and travels the world uncovering new trends, emerging markets and sharpening the focus on the profitable and sustainable business side of the cafe industry.

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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PUBLISHER’S NOTE

PUBLISHER’S NOTE

Publisher's Note [ C O L D B R E W, N I T R O A N D N E W Y O R K C I T Y ]

by Sean Edwards

It’s been a mighty shock to my body going from heat wave conditions in Melbourne to trudging through the snow in New York City all in one week.

I have recently had the opportunity to go to New York City for Coffee Fest to promote our Golden Bean event and some other unique Australian cafe products that we have partnered with. The Coffee Fest event is one of four festivals that happen over the year at different locations in North America. It’s always interesting to see what new innovations have been introduced into the cafe business model.

Cold Brew is one area that is seeing new innovation with new brewing equipment and technology focus systems. The speed of brewing large capacity cold brew is what most large coffee roasters are looking for.

Most cold brew systems can take up to 12 hours of steeping to get the most out of a batch of fresh roasted ground coffee. It was interesting to see business using additives like cascara, dehydrated fruits and flower in these infusions. I tasted cold brew that was made on decaf which was super smooth but with lower

caffeine levels which was a plus as most cold brew is very high in caffeine and blows your head off.

Nitro cold Brew is still the king in the USA and most cafes have dedicated fonts in their cafe bars. At Coffee Fest there was a cold brew competition where consumers got to vote for their choice brew after a taste sample is offered. The winning brew was an experimental ice and pressure extraction method that still had strong coffee flavor with high levels of sugar and a good citric acid finish.

I had the chance to visit some Australian coffee and cafe businesses that are doing well in New York and I discussed with them the real challenges of running a business in the USA. Like most business concepts it takes a long time to get the business in full swing and it’s even harder when you do it in another country, as you are dealing with a completely different culture. In the next issue I will feature the subject of exporting the Australian café concept abroad. Just a quick thank you to friends Hazel and Clare at Gumption Coffee, Logan from Abbottsford Road Coffee and Dan Churchill at Charley St for fueling my coffee habits on this last trip.

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[ P U R C H A S E Y O U R C O P Y T O D AY ]

Cafe Culture Print - Back Issues

The perfect 'edition' for your coffee table.

THE MAGAZINE FOR

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AUSTRALIAN

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WHY ARE

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INNOVATION IN THE

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2016 E | GOLDEN BEAN

| CAFÉ PRODUCT SHOWCAS

WINNERS

Find everything you're

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THE CAFÉ INDUSTRY THE MAGAZINE FOR AU $14.95

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CULTURED PRODUCTS

Cultured Products [2019]

CASTAWAY PAPER CARRY BAGS MPM Marketing Services - Australia’s only full-service manufacturer, marketer and distributor of disposable packaging products - has a complete range of environmentally friendly paper bags, under their iconic brand Castaway.

Made from sustainably sourced paper, the paper carry bags are reusable, recyclable and compostable. The brown bags are made from sustainably sourced paper, are reusable, recyclable and compostable. The food grade paperboard is a renewable resource. Castaway paper carry bags come with a sturdy flat bottom for easy loading and carrying. There are three different types of handles: flat, twisted or die-cut.

Your business can make a difference, maximise resource recovery and reduce your environmental footprint - so why wouldn’t you save the planet one bag at a time? The Castaway range of paper carry bags are also available in small, medium and large sizes.

For more information, contact MPM Marketing Services.

T. (07) 3853 5800 E. enquiries@mpmmarketing.com.au W. castawayfoodpackaging.com.au

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CULTURED PRODUCTS

RAW SUGAR SYRUP Alchemy’s new raw sugar syrup was created to allow busy cafe’s a fast and easy way to deliver customer ready coffee without spooning, stirring or dissolving time.

One pump (7.5ml) equals 1 teaspoon of sugar, and there are 100 serves per bottle.

Made with Qld raw sugar, and beautifully packaged in 750ml recyclable PET bottles.

Contact Alchemy for ordering or more details.

Contact EMAIL: INFO@ALCHEMYCORDIAL.COM.AU TELEPHONE: (07) 3488 2335 WEB: ALCHEMYCORDIAL.COM.AU

Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas.

Available to the food service market, this industry-first milk alternative has been designed to deliver great taste when paired with quality coffee.

The unique formula in Almond Breeze Barista Blend comes from Blue Diamond Growers, The Almond People, who have over 100 years’ experience in growing and harvesting the world’s finest almonds. Many of our growers have been co-op members for generations, so there’s a lot of family pride in each carton of Almond Breeze.

BARISTA BLEND

Contact EMAIL: INFO@FREEDOMFOODS.COM.AU SOCIAL: @BARISTABLENDAUS WEB: BARISTASFORBARISTAS.COM

CULTURED PRODUCTS

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PUQPRESS MODEL M2 In this highly competitive industry, why take the risk of less-than-perfect shot extraction?

Today’s industry standards demand perfection and consistency, which simply isn’t guaranteed by sophisticated grinders and fancy espresso machines alone. The unparalleled engineering and state-of-theart design of the Puqpress automatic tamper ensures perfectly compressed coffee grounds and a precisely level tamp - every time.

GRAVITY TEA POT Make the perfect cup of tea without the hassle of plungers, paper filters, and clunky tea balls thanks to Tavalon’s gravity teapot. This teapot uses direct immersion to create 3 full-flavoured tea cups.

To make tea, simply deposit loose tea leaves into the tea-maker and add hot water. After steeping for 3 to 5 minutes, tea’s ready. Placing the tea maker on top of a mug triggers the gravity-flow filter, pouring tea into the cup while keeping leaves in the maker. When your cup’s filled to the brim, just lift the brewer and the flow stops.

Food-Grade Plastic, BPA-Free.

Works with any mug!

Contact EMAIL: WHOLESALE@TAVALON.COM.AU TELEPHONE: 1800 241 103 WEB: B2B.TAVALON.COM.AU

The new M2 Puqpress automatic coffee tamper offers the latest in precision technology to provide a consistent tamping experience for every cup of coffee, now designed to work perfectly with the popular Mythos One Grinders.

Speeds up Workflow - Engineered to provide you with faster workflow. A 1.3 second hands-free tamp allows you to do more! Say Hello to the Future.

The M2 saves you space, speeds up your performance and provides you with a quality tamping experience.

Contact EMAIL: ORDERS@BARISTATECHNOLOGY.COM.AU TELEPHONE: 1300 582 443 WEB: BARISTATECHNOLOGY.COM.AU

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Global Barista Challenge [MEET THE JUDGES]

by Cafe Culture Taking place over the three days of The Australian Grand Prix, teams of baristas will battle it out on stage in the Cafe Culture Global Barista Challenge. Only the best will survive.The challenge is designed to reproduce the pressure of what happens in great espresso bars around the world. Under pressure, baristas must co-operate as a team to deliver the three things that matter to coffee customers; fast service and excellent presentation whilst maintaining quality. It’s a dynamic format that gives the judges, competitors and audience instant results. It’s a colourful and energetic display of talent from some of the world’s best baristas. So let’s meet the Judges...

global BARISTA C H A L L E N G E

GLOBAL BARISTA CHALLENGE

Justin

Justin, an ex-professional AFL footballer knew he had to consider a career after footy, so he got involved in coffee. Justin was Head Judge at the World Barista Championship for many years and helped develop the rules of play for the event.

He now roasts coffee for our largest supermarket chain and has his own international brand. >>

>>

Metcalf

Jeff Dutton Jeff is a veteran of the Australian specialty coffee, in 2018 he was recognised as one of the top 20 influential people in the Australian Specialty Coffee industry. Jeff has always been a big supporter of Barista competitions and was responsible for introducing corporate sponsorship into the Australian events, he has judged many coffee events both within Australia and overseas. Coffee has been Jeff’s passion since his teenage years and working in the industry has seen him work and travel all over the world, to quote Jeff “the coffee industry is like a family, we all work together to make it better for those who follow us, I am proud to be part of this family”. He believes that competition is the breeding ground of excellence, through training and competition roasters and barista’s produce a better product, once consumers taste this, that becomes the new norm and quality within the industry grows.

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GLOBAL BARISTA CHALLENGE

Andy Freeman Coffee Snobs was created 14 years ago as an online forum with the aim of improving coffee and making coffee processes. Fast forward to today and the site is one of the world’s biggest and busiest coffee websites with more than 50,000 members from all over the world discussing every aspect of coffee with more than 1200 people on the site anytime day or night.

“We distribute single origin green coffees and deliver fresh roasted coffee all over the country via our website to offices, cafes and direct into homes. Coffee Snobs has enjoyed many years of competition success both as a roaster for world competition baristas and our personal highlight of winning Australia’s largest coffee roasting competition, The Golden Bean for the second time in 2018.

We love what we do and will continue to source amazing coffees from all over the planet, fresh roast them and send them all over Australia.”

Phil Di Bella Phillip Di Bella was the true Italian immigrant offspring who did not lose the hard work ethic. He developed a strong family coffee business that became the fastest growing coffee brand in Australia and he achieved a national coffee business that many others before him tried but did not succeed. He recently sold his empire to take on the world with his first international roastery/cafe opening in New York.

>>

GLOBAL BARISTA CHALLENGE

Lance Brown Lance Brown started his coffee journey with Jacobs Douwe Egberts Australia in the role of Southern region manager, he was fortunate enough to work with some of our coffee industries “royalty”, Craig Dickson and David Makin just to name two. It was here that he learnt his craft from some of the best.

After an 8 year stint in the role he then moved to National Foods / Lion where as National Business Manager of Coffee he was able to incorporate the importance of a “good milk” into the whole Espresso equation. It was here he commenced his first role as a Latte Art judge, which he continued with for a further 9 years and some 5 world championships, the last two in a Head Judges role in both Shanghai and Budapest.

Lance now forms part of the World Coffee Rules and Regulation committee.

Lance is now the General Manager of Black Bag Roasters, part of the Veneziano/Nomad Coffee group of companies and is still servicing both corporates and Franchises both Nationally and Internationally.

T i m o t h y S w e e t >> An experienced industry personality with a wide range of experience and skills that is now currently serving as the Sanremo Victorian Manager. I am looking to pass on my experience and knowledge endeavouring to learn just as much in return in the future.

I hope one day I can give back to my industry as much as has been given to me. I am as lucky as I am grateful and look forward to meeting as many other coffee people as possible in order to learn as much as possible.

For more information contact Cafe Culture - e. info@cafeculture.com | p. 02 6583 7163

global BARISTA C H A L L E N G E

14 - 17 MARCH 2019 GLOBAL BARISTA CHALLENGE AUSTRALIAN GRAND PRIX MELBOURNE

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global BARISTA C H A L L E N G E

Only the best

teams of baristas

RACING it out on stage at the Australian Grand Prix

MELBOURNE 2019 14 - 17 March 2019 CONTACT CAFE CULTURE TODAY PH 02 6583 7163 E. INFO@CAFECULTURE.COM | WWW.CAFECULTURE.COM

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A CAFE CULTURE CLASSIC

Reduce Reuse Recycle [ A C A F E C U LT U R E C L A S S I C ]

ANOTHER CLASSIC ARTICLE PUBLISHED BY CAFE CULTURE - 2014

There are three easy ways to cut down your waste that can make a big difference to the amount that ends up in landfill. These are known as the ‘Three Rs’ – reduce, reuse and recycle. As a cafe owner, there are ways to apply the mantra to your business – and in the process save money.

Restaurants and cafes typically produce between 1.7 to 7.3 kg of waste for each full-time employee a day and surprisingly, more than half of this waste currently sent to landfill is recyclable. The reasons it isn’t being recycled is because most of us don’t really care about waste, unless of course it costs us money or better still, it can make us money. Review your accounts and identify the cost of waste collection.

So there you have it … CHA-CHING! Cash … probably the most powerful motivator for consumers and business owners alike. Now that I have your attention, I will explain how you can turn your trash into cash.

It is critical to think about where waste comes from, not just where it goes and to identify opportunities for waste sorting, minimisation, reuse and recycling.

However, before you reduce, reuse and recycle, you should look for ways to avoid unnecessary waste.

Between June and August 2008, a study found that 74 per cent of total food wasted in Sydney was thrown away before it even got to the consumer.

This means you could literally be throwing money in the bin.

Do a Food Waste Assessment – the first step to reducing food waste is to measure and track the amount, type, and reason for its generation.

Knowing how much and why food waste is generated will help a business create targeted food waste prevention strategies. This baseline information also serves as a marker for measuring your diversion rate and change in spending.

To avoid food waste, firstly make sure products from suppliers are in good condition. You should store perishable items immediately to maintain food safety and quality. By opting to purchase locally produced food, you are reducing the amount of food that could potentially be spoiled in transit.

Order and prepare appropriate amounts of food; cater to individual needs by offering customers a choice of serving sizes. Consider a small menu with a limited number of meals per day to reduce food stocks. This ensures that the food is fresh and that waste is reduced. If excess of a particular ingredient is identified, run specials to use up the ingredient more quickly and so avoid potential waste.

Reduce Buy non-perishables in bulk; this reduces cost and packaging and cuts down the amount of material you have to get rid of or recycle.

Keep your work areas clean. If things are well organised, visible, labelled clearly and accessible, you and your staff will know where everything is and use products more efficiently. This encourages staff to

A CAFE CULTURE CLASSIC

“

... Review your accounts and identify the cost of waste collection.

So there you have it - CHA-CHING! Cash - probably the most powerful motivator for consumers and business owners alike..

”

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A CAFE CULTURE CLASSIC

use only the resources they really need.

Items that only get used once and then thrown away mean you have to get rid of more rubbish. Use refillable sugar dispensers, condiment dispensers, reusable cutlery, reusable tableware and food storage containers.

Reuse Buy products with reusable packaging.

When suppliers suggest moving away from reusable packaging, remind them that you are landed with extra disposal costs. Speak to your meat and fish supplier about using reusable plastic tubs instead of disposable polystyrene and cardboard packaging.

Filter and reuse cooking oil before you get rid of it. The useful life of oil can be prolonged by ensuring oil (for example, in deep fryers) is only heated when necessary for cooking.

Recycle Recycling is a great way to reduce waste and help save the environment, but it’s also an easy way to make money. One man’s trash, is another man’s cash, and whilst as a cafe owner you may not get rich from recycling, I’m sure most people would enjoy a few extra dollars and a clean conscience

knowing that they are making a difference and contributing to a sustainable future.

It’s easier than ever before to recycle. You can recycle everything from coffee grounds, which can be composted, to cooking oils, which can be converted into products like biofuels.

Paper, cardboard and plastic can all be recycled, and it could be cheaper organising the pickup of recycling bins, rather than paying for the collection of general waste bins where the content goes to landfill.

Collect all used cooking oils and fats in an oil bin for re-processing. It is illegal to dispose of these down any drains and you may be able to get money for good quality oil.

Ask your recycling contractors for help with providing recycling information, signs and the latest systems.

Make sure your staff, contractors and cleaners follow your recycling program and sort and put material in the correct bin.

If you are located in a shopping complex, collaborate with your neighbours and together ask the centre’s management about setting up a recycling system and providing extra places where recycled

material can be collected inside and outside the building. Share recycling bins or containers with another business.

Consider donating unused food to a suitable charity that supplies to people in need in the community. Then sort out what can be recycled.

To truly engage in a recycling mindset, it’s imperative that you purchase products with recycled content, such as toilet paper, napkins and packaging. This creates more demand for recycled materials and creates a self-sustaining feedback loop.

Your sustainable waste policies could save you money, help attract or retain customers and preserve the environment. Promote your business’ recycling actions and encourage others to do the same. For example, publish your environmental policy and objectives on the menu.

Smart companies are those who will be the most creative and pragmatic in the future about reducing and reusing and recycling waste. They will be the winners and remain profitable, viable businesses.

By Richard Fine

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AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY 2017/18

This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market.

I N T E R N A T I O N A L

WHAT SHAPES YOUR INDUSTRY REPORT Café Pulse is an independent research company providing a unique resource for Australian Café businesses & industry suppliers, whether that is in the Independent Grocery, Cafe Channels and/or across many small businesses in general.

In consultation with a café owners panel, the inaugural Café Pulse survey (September 2010), an idea to improve Café Industry service satisfaction was developed to address real issues in the café market. We then received over 665 completed Café Pulse surveys, representing over 900 individual cafés. This enabled us to collect valuable industry statistics, information and café supplier performance measurements.

Now in our 6th year Café Pulse has a wealth of statistical data captured and leads the Café Industry as the trusted source of Café trends Australia wide.

KEY INSIGHTS AND CAFE TRENDS This is the ultimate Café Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital café market. Ideal for marketing and brand managers, sales managers

and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few.

Available as a summary or a full and comprehensive report.

Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local café market. This essential report is for coffee companies, café suppliers and manufacturers, importers and others trying to sell into this growth channel.

Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, café trends and support material for your business to include into your planning and brand development.

For further information or to purchase these important reports contact Sean Edwards at sean@cafeculture.com

WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING? >>

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FRANCIS ELLIOTT

WHAT GETS YOU FROTHING?

Almond Breeze Barista Blend, the low sugar cafe almond milk, is dedicated to pushing our coffee industry forward and created BaristasforBaristas.com to help continue to grow Australia’s thriving coffee scene.

BaristasforBaristas.com is speaking to people who are leading the charge, and this month we spoke to Francis Elliott, barista at The Autumn Rooms in Newcastle, about how he sees the industry evolving over the next year.

What big changes did you see happen in the coffee industry in 2018?

For me, 2018 was a big year for a lot of roasters supporting and working directly with coffee producers at the origin, as well as educating consumers about the sustainability and traceability of specialty coffee. Also, there was a huge amount of research and development into coffee machines and equipment, which in turn will bring a lot of exciting new technology and products in the future.

What technology do you feel is leading the way and revolutionising the coffee industry?

That’s a hard question. At the moment there’s many espresso machine manufacturers pushing the boundaries of what’s possible and what a coffee machine is able to do, but at the same time there’s also coffee grinders being introduced with built-in scales and temperature-controlled burrs.

What are your views on automation and its effect on the industry?

Automation in coffee is inevitable. Humans are one of the biggest variables in making coffee. Although, I don’t see robot cafes being a thing in the future of Australian cafe culture because we value customer service too much, though I definitely don’t rule that out for other countries.

What makes Australia’s coffee scene so special?

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Personally, I think the coffee scene in Australia is so special because as Australians we like to take ideas from other countries, then improve and develop a new and innovative approach to the original idea.

That coupled with our approach to customer service, which is very relaxed and personalised, makes it pretty unique I’ve found.

How do you see the coffee industry evolving in 2019?

I think in 2019 we’ll see some great new coffee processing methods and varietals become more available to the everyday customer. I think we’ll also see new brewing methods and technology that will further improve the standard and quality of both filter and espresso coffee.

Want to tell us what it is that gets you frothing? Drop us a line at @baristablendaus or BaristasforBaristas.com.

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THE SQUARE BREWING GUIDE

The Square Brewing Guide with Timothy Sweet

My name is Timothy Sweet and I unwittingly started my coffee journey when I was 14, long before Instagram existed. I started my journey as a dishy who loved to drink (with ignorance of quality at the time) a lot of coffee but I was only allowed to drink coffee if a mistake was made and thus be un-servable for it to be of no charge to me and this was my only real option at the time considering my financial situation.

I would often try my luck at guessing what was wrong with the coffee by taste and asking if my guess was correct with the barista on duty who, to be honest was using a poor-quality coffee at the time. I was slowly learning to make coffee so that the barista could leave early on some days and on other days the barista wouldn’t turn up to work at all.

Eventually I scored the position as the weekend barista as I was still at school, though my competitive nature would see me make the most of this prized opportunity and the regular barista appreciated having the weekends off. I then went on to complete studies in Business, Law and electrical engineering in the UK, I also tried my luck as a commercial cook

for a number of years as well as boat building for light-wave power catamarans, however I was always drawn back to my true love of working as a barista.

I went on to assist in cultivating Tamborine Mountain CoffeePlantation for a number of years as well as working at a distillery at the time but all the while working as a barista. I then moved into a sales and training roll as a representative of Grinders Coffee, but I soon discovered this wasn’t my calling as I moved back into working in cafes after only one year, however I did discover my passion for teaching and training, much like my father who is a multiple Olympic head swimming coach and Hall of Famer who was always there to offer advice and guidance.

After a few successful years honing my skills in operations and management I realised soon enough I craved more experience and wanted to take this roll further, I took on an opportunity in Melbourne as a BDM for a firm of cafes of which I procured my first Sanremo machine. I instantly fell in love with what I was learning and discovering about technology and the potential it represented for the future. It was about a year after this point I took up an offer as the Victorian Sales Manager for Sanremo Coffee Machines with a clear vision in mind to pursue as much education and experience as possible. On a regular basis I would have to work with a wide range of coffee roasters and an even wider range of cafes. I would have to ensure the customer or operator was completely satisfied with the flavour they were achieving. I spent a couple of years doing

THE SQUARE BREWING GUIDE

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“

“

Knowledge is the quantity and quality of information you retain, wisdom is knowing better ways to apply it.

” this more than a few times every week, continuously improving my skills to the point I would often be asked to dial the coffee in for roasters who knew their own coffee better than anyone but just needed some assistance navigating on an extraction level, especially with new equipment that was somewhat foreign to them at the time.

“It has been my position that documented and factual results that can provide successful predictions are of much more potential than information that is based too heavily in theory.”

By now I had dedicated over 16 years into expanding my knowledge as a barista/ manager and around seven years learning and experimenting on a coffee farm. I had roasted and done well in roasting competitions, been head judge/judge for many competitions, trained well over 600 students and worked with state and national level competitors, but really refraining from the competing arena myself, more focusing on refining my methodology and systems, while learning more information about not only the extremely complex and ever evolving product as well the intricacies involved in the multi-dimensional world behind the coffee industry from technicians, roasteries, to running large chains and small businesses. I had to continuously update the information I had previously been told and

after a while I learnt it was less important what I thought I knew and more important my process of deduction.

“It’s not what you think you know that’s important but actually how you think.”

I was going about my standard process of demonstrating and dialling in a coffee machine for a first time user and I was with both the roaster and the customer, by the end of the demonstration the roaster was so impressed with the flavour we had achieved and how quickly we had dialled it in, making comment that the process would have probably taken them a couple of hours to get to that point. He also suggested that I should document this information making it accessible and easy to understand. By doing this I could free up a lot more time in the future by empowering others. This idea was already something I subscribed to and had done many times in the past. While the detailed explanation behind the entire process and product can go on for hours upon hours and typically divides the crowd, this tends to raise more questions than it answers. This is often what scares people off from endeavouring to learn more about extraction and they will often settle for the best results they can produce with limited changes to the process, very much within their comfort zone.

“People are scared of change but always

want improvement.”

My new goal would be to draft a simplified process making extraction easier to understand. Most people will operate a smart phone and know how to use it to its full potential without needing to know how the phone actually works. A lot of baristas don’t necessarily want or need to know the detailed scientific explanation behind how the coffee machine works or the scientific explanation of the coffee or roasting process. They would just like to know how to use their machine to its full potential.

If this conversation would also cultivate more curiosity or interest in understanding further about the complexities of coffee or extractions, then I think that’s progressive.

There are literally thousands of brewing and extraction guides available online and I encourage learning from multiple sources. If you are a coffee expert and believe you have a better method of successfully transferring your information to another person that will achieve improved results then I also encourage you to create your own brewing guide that might benefit others as well.

“Knowledge is the quantity and quality of information you retain, wisdom is knowing better ways to apply it.”

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THE SQUARE BREWING GUIDE

1. Strength This is not the body in relation to a sensory POV but from the customers POV. This is in reference to the perceived strength of a coffee in a milk-based beverage. Firstly, you must consider the type of coffee you are working with and then you must factor in the size of the vessel you are using and the type of milk you are working with. Different factors will naturally affect the contrast in extractions from coffee grind particle consistency to the flow rate of the water passing through the coffee puck. Some key variables that will affect the perceived body in the cup through milk are things like choosing the right amount of coffee in relation to the strength of the product, the size of the basket in relation to the size of the dose is another element to consider, if the dose to basket volume is higher in favour of the coffee dose then this will leave less available space for the coffee, water or gas to expand. This will translate into an extraction with a larger contrast or perceived body, however in the opposite if the basket size is larger by comparison to the dose, this will reduce the internal pascal pressure of the extraction and allow the puck to absorb water and extract more evenly, however this may not give the desired result for a milk-based beverage, it is important to taste,

test and compare. Other elements that can affect the perceived body include the pump pressure (flow rate in) and the type of basket you’re using (flow rate out). Using a lower pump pressure will produce a softer extraction resulting in a smoother espresso, however this might be perceived as being too “weak” for the milk-based beverage. If your pump pressure is too high you might notice the flavour is much more bitter, dryer and can start to taste a little “smokey” or gassy, this is a result of when so much pressure is applied to the extraction that Co2 inherent in coffee is actually physically pressed into the espresso, potentially resulting in a very foamy crema. We know now that a major component of crema is carbon dioxide gas.

References 1:Bernoulli’s Theory 2:Newtons Laws of motion 3:Boyles Law 2. Sweetness All coffees are complex compounds of starches, acids, sugars, fatty oils and of course caffeine, there are things we can do with extraction that affect the perceived sweetness of coffee. As the extraction initiates a non-enzymatic reaction in the coffee, sugars, acids, polysaccharides, and

monosaccharides become further developed as more process is applied, balance is key.

This is very different to the “Louis-Camille Maillard” reaction as complex sugars oxidise. This relates more to how coffee is broken down in water as a carbohydrate.

Key elements that will affect sweetness include contact time and temperature, if the coffee sweetness is lacking and dry or if the coffee is acidic and sour then time and temperature may need to be adjusted. This method is very relatable to other techniques of cooking with carbon based soluble sugars and acids, as they are processed, they become perceivably sweeter. It should never be underestimated however the importance a delicate acidity can offer an espresso whether it be in milk or without, balance is key. Balancing the level of perceived sweetness should always undergo a taste, test, compare process in a regular milk-based beverage before making a final decision on brewing times and temperature.

References 1:Non-enzynamic reaction 2:Caramelisation 3:Maillard reaction 3. Flavour The flavour of the product is a little out of your control with espresso other than being

THE SQUARE BREWING GUIDE

able to extract a coffee to the best of your ability to complement certain attributes of the coffee or to soften potentially negative qualities. Espresso involves a large amount of process flavours and thus it makes it quite hard to achieve a genuine representation of the product flavour. This product flavour is a result of the quality of the green bean component as well as the roasting attributes, once you have successfully extracted the coffee to what you believe is the best of its potential, you must also evaluate how that product performs in milk from the customers POV. Simply throwing money at the green bean component may not always result in the best customer experience, comparisons should be made. That being said if your green bean quality is sub-par then this will require a lot of energy and focus on the roaster and barista to amend certain attributes of the coffee so that the customer will return. It’s important to put yourself in the customers position and understand from their point of view and to better acknowledge what they are looking for in a great cup of coffee. It’s vital to work with roasters that understand this and will assist you in achieving the best potential extractions that will positively represent their product to the public, especially if coffee is a significant factor in your business. You should trouble shoot and ensure your extraction is a fair and

best representation of your product so that you have the optimum position to make a better decision in the future before or if any changes to your product are made.

4. Finish What do we mean by the finish? The “finish” is one of the most important factors from a customer’s POV. Completely different from a sensory POV, we refer to how well that coffee finishes as it cools down and how the last part of the beverage tastes as it is consumed. Most of us will have experienced the difference a fresh cup of coffee will taste by comparison to a cup of coffee that has cooled down, especially if you are a barista like me who takes 20 minutes to drink a cup of milk-based coffee because you’re trying to do a hundred other things. If you notice that your coffee deteriorates in flavour as it drops in temperature but think “it’s ok i’ll just make myself another one,” then it’s possible you haven’t considered that your customer is also going through a similar experience, the difference is that they can’t just make themselves another coffee and that they made the effort to purchase and spend money on your product. It’s most likely they will be asking themselves as they make their way through their cup of coffee a very simple question…”Will I purchase my coffee from

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here again in future?” Not many baristas will consider how well that coffee finishes for the customer who may not really care about the origin or fancy machine you’re using and the customer is less likely to want spend the time and effort complaining about the coffee to you, typically they will just choose somewhere else to purchase their coffee. I have seen this element overlooked by even veteran baristas and cafe operators. For the baristas that don’t drink milk I highly recommend you have an honest and reliable source of feedback from someone within your team. Remember this is a service-based industry and knowledge with out wisdom is surely a waste.

Please note that this is only the cusp of available information related to extraction but I have endeavoured to provide a helpful starting point. Please always ask more questions in future as well as challenge any information given to you. Keep a regular diary relating to your own discoveries and results and put as much information to task to find your own results. If you are someone who has already had this experience, I strongly encourage you to publish your information as it helps our industry and future baristas.

by Timothy Sweet

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AT CAFE CULTURE WE ARE LUCKY ENOUGH TO BE IN AN INDUSTRY WHERE WE TRAVEL ALL AROUND AUSTRALIA AND ALSO PARTS OF THE WORLD SAMPLING CAFE MENUS, TASTING COFFEE AND APPRECIATING THE UNIQUE STORIES CAFES HAVE TO TELL.

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CAFE IN FOCUS

CAFE IN FOCUS

Went to see the Gypsy Cafe in Focus

Located in the hip, leafy suburb of Alexandria, newly opened specialty coffee bar and cafeé, Went to See the Gypsy (WTSTG) is a clear example for why the Sydney coffee scene is a contender for one of the most advanced in the world.

This newly renovated utopia for coffee connoisseurs is the brainchild of Mario Szucs and Will Smallbone, the duo behind renowned espresso brand and Potts Point neighbourhood café, Gypsy Espresso.

The two coffee experts have introduced the new Inner West location as their flagship café, upping the seat capacity for their rising number of regulars with an impressive warehouse space ten times the size of where it all began in East Sydney.

The Guru Project transformation showcases a more urbane interpretation of café culture of the Inner West, with a state of the art fit out and modern design that plays to the pre-existing character of

the space. Think exposed wooden ceilings, polished concrete floors, blonde wood rattan seating, and a stand-alone, custom built Brew Bar featuring white Fibonacci terrazzo and sleek brass accents.

The star of the show, the Brew Bar, redefines the way customers can order their coffee – with an under the counter Mod Bar (the first of its model in the Inner West). This removes the barriers of a generic coffee machine, allowing the customer to experience the entire specialty coffee making process up close, whilst having a chat with their expert baristas.

Serving up their Gypsy Espresso blend with single origins on rotation, their head barista otherwise known as the “coffee chemist”, Simon Gautherin, brings with him a wealth of experience and certified Q-Grader qualification (together with owner Szucs). Just next to the bar, shelves

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are filled with their signature blend (roasted at their headquarters and coffee school just around the corner) ready for customers to take home.

At WTSTG, customers can expect fresh and seasonal menu options (as well as an all-day breakfast menu) prepared in the open commercial kitchen under the direction of head chef, Bryan Loong (ex Cho Cho San, Devon). For breakfast, highlights include the moreish toasted banana loaf with brulee banana, coconut milk sorbet and salted caramel, and their Meredith Goats Cheese & kale truffled smashed eggs with LSA pesto & slow roast tomatoes. Their colourful miso glazed salmon with wakame, cucumber & raw vegetable salad, wasabi celeriac cream, furikake and soft egg is a top pick for lunch, as well as their Gypsy Burger, with grass fed beef, sesame brioche, smoked bacon and zucchini pickle.

Alexandria’s new Went to See the Gypsy is set to become the new local for the coffee drinking demographic of the Inner West.

And for the remainder of Sydney? It will most definitely be worth the travel.

“

highlights include the moreish toasted banana loaf with brulee banana, coconut milk sorbet and salted caramel, and their Meredith Goats Cheese & kale truffled smashed eggs with LSA pesto & slow roast tomatoes.

“

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F. FACEBOOK.COM/GYPSYESPRESSO I. @GYPSYESPRESSO W. GYPSYESPRESSO.COM.AU SHOP 1, 76 MITCHELL RD, ALEXANDRIA, 2015 OPENING HOURS: GYPSY ESPRESSO IS OPEN DAILY FOR BREAKFAST AND LUNCH FROM 7AM - 4PM.

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