Cafe Culture Digital 3 by Cafe Culture

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issue #3 m a r c h /1 9

MORE THAN JUST A MAGAZINE

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

ANNUAL BUMPER EDITION GLOBAL BARISTA CHALLENGE WRAP

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issue #3 m a r c h /1 9

MORE THAN JUST A MAGAZINE

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

ANNUAL BUMPER EDITION GLOBAL BARISTA CHALLENGE WRAP

COVER IMAGE This cool image was taken from the walls of the QUE Club, Melbourne. The Cafe Culture team were lucky enough to enjoy an evening in this amazing space during our visit to Melbourne for the Global Barista Challenge event held at the Melbourne Grand Prix. Check out their website for more info | thequeclub.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 GRAPHIC DESIGNER - BONI LORNIE BONI@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 PROOF READER - KATHRYN KRASKA MEDIA RELEASES TO INFO@CAFECULTURE.COM VISIT CAFECULTURE.COM FOR MORE INFO AND TO PURCHASE CAFE CULTURE MAGAZINE

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.

CONTENTS

Contents

REGULARS 7. PUBLISHER’S NOTE 6. 18. CULTURED PRODUCTS Cafe C O FROTHING? N T E N T S 24. WHAT GETS YOU

30. CAFE’S IN FOCUS - ONLY R O A S T E R

P R O F I L E

WOOD

FEATURES R O

14. GLOBAL BARISTA CHALLENGE - MEET THE WINNERS

c t

21. FOOD PAIRING WITH TEA 28. COFFEE TRENDS 2019

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

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

H C

ADD US ON BOTH TWITTER

ADD ON BOTH JUST TWITTER AND AND US FACEBOOK. SEARCH FACEBOOK. JUST SEARCH FOR CAFECULTURE MAG. FOR CAFECULTURE MAG.

FOR THE THE LATEST LATEST CAFE CAFÉ CULTURE CULTURE FOR NEWS, CHECK CHECK OUT OUT OUR OUR WEBSITE WEBSITE NEWS, FOR NEWS, NEWS, REVIEWS, REVIEWS, VIDEOS, VIDEOS, FOR SUBSCRIPTIONS AND AND MUCH MUCH MORE: SUBSCRIPTIONS MORE: WWW.CAFECULTURE.COM WWW.CAFECULTURE.COM

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.

4 4.

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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

PUBLISHERâ&#x20AC;&#x2122;S NOTE

PUBLISHER’S NOTE

Publisher's Note [ G L O B A L B A R I S TA C H A L L E N G E 2 0 1 9 / MELBOURNE GRAND PRIX 2019] by Sean Edwards

It was all engines at full throttle as teams of baristas from all over the world competed for this year’s podium position at the Melbourne Grand Prix. This event was organized by Cafe Culture International to be a feature in the F1 Central Fan Zone area. Susan Strophair, Entertainment and Fan Zone Manager contacted Sean Edwards, Managing Director of Cafe Culture International, to assist in putting a fun competition together that would generate alternate entertainment. Coffee being such an important part of Melbournians culture, fitted the mix perfectly and as Susan was a previous cafe owner, she knew this competition format would be a hit for GP fans. The event was a race where two teams of four baristas would make 15 drinks in 10 minutes. They would work off a random menu card where they would have to make a selection of different cafe beverages, simulating a real cafe experience. The competition had seven global

teams competing, including a team from China and a team from North America. The three judges would pick their favourite drink of each set. The judges were accredited internationally, with years of barista competition experience. We had Lance Brown from Veneziano - Head Judge of the World Latte Art competition, Andy Freeman from Coffee Snobs and 2018 Golden Bean winner, Justin Metcalf - Head Judge of WBC, Phil Di Bella from ICT and Di Bella Coffee and Jeff Dutton - Sales and Marketing Director for Alchemy Cordial and WBC Judge. This year’s winning team was the Espresso Mercenaries. The team was loaded up with Australia’s finest. Sam Taylor from Soul Origin, who is a NSW Latte Art champion and Almond Breeze champion. Craig Simon, Australian Barista and Champion and finalist for the World Barista Competition. Caleb Cha, World Latte Art champion, and team captain Jeremy Regan, WBC Judge. All the teams competed in rounds of heats, working their position via knockout to the finals. The Espresso Mercenaries and the Mars Baristas had a neck to neck battle for a photo finish at the end. The team won over $10,000 in prizes to share. The event involved sponsors using their equipment and products in all parts of the competition format. SanRemo Australia supplied two custom built Cafe Racers, being

PUBLISHER’S NOTE

two group machines. The Anfim Espresso Grinders were from Espresso Company Australia. Barista Technology provided Puqpress for automated tamping. The milk sponsor was Riverina Milk and the almond milk was provided by Almond Breeze Barista Blend, with both milks included in many of the competition drinks served. Alchemy Cordial company provided a full flavour range of super food latte mixes and a large range of cafe syrups. Luxe Brew supplied the powdered chocolate for the mocha and cappuccino drinks. Coffee was provided by the official Grand Prix coffee sponsor, Genovese Coffee. The competition was spread over the three days of the Grand Prix, in a purpose-built stage in F1 Central and it attracted thousands of spectators to the area. The event also had a BBQ competition sharing the stage, hosted by Jay Beaumont organiser of Meat Stock, so it made for some interesting smells being generated from this hospitality area. The Cafe Culture team also helped organise the Barber Shop event, run by Jimmy Rods Barbers and Barber Brands International. There is nothing better for a fun package than this combination

of Barbers, Baristas and BBQ’s - and of course those fast cars. This weekend’s Melbourne Grand Prix was the right setting for Almond Breeze Barista Blend to showcase its specialty almond milk with the global motor racing world. Melbournians love their events and they also love their coffee, so why not add some healthy options with sugar free barista almond milk. Having the opportunity to be able to showcase Almond Breeze Barista Blend using the skill of some of the world’s best baristas was the perfect mix. Almond Breeze took the opportunity to sponsor the Global Barista Challenge hosted by Cafe Culture and the Australian Grand Prix. Competitors had to make special cafe drinks using Almond Breeze Barista Blend in their presented drinks. It was a pleasure to see Latte Art World Champion, Caleb Cha and Almond Breezey Masters Champion, Sam Taylor and Sarah Jin wooing the crowd with their Almond Breeze artistic creations. The crowd was also treated to the Almond Breeze experience with samples handed out between competition rounds.

PUBLISHERâ&#x20AC;&#x2122;S NOTE

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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

THE CAFE INDUSTRY

THE MAGAZINE FOR

AU $14.95 ISSUE 47

THE MAGAZINE FOR

THE CAFE INDUSTRY

THE CAFE INDUSTRY AU $14.95 ISSUE 45

AU $14.95 ISSUE 46

AUSTRALIAN

DIRECTORY

The Golden Bean Creative

23RD

MA 24TH

will it be

The Annual Guide Page 1.indd 1

n Centre Convention & Exhibitio May - Brisbane Cafe Biz 2015 - 23-24

18/08/2015 2:15 pm

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Cafe Pul Cafe Biz Expo Training Consulting

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ors tional Competit • Local & Interna to Head bouts 32 Baristas • Head 20/11/14

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global BARISTA C H A L L E N G E

Congratulations Espresso Mercenaries OVERALL WINNERS [ G L O B A L B A R I S TA C H A L L E N G E 2 0 1 9 ] by Cafe Culture

Taking place over the three days at The Australian Grand Prix, teams of baristas battled it out on stage in the Cafe Culture Global Barista Challenge.

This year’s winning team was the Espresso Mercenaries. The team was loaded up with Australia’s finest. Sam Taylor from Soul Origin, who is a NSW Latte Art champion and Almond Breeze champion. Craig Simon, Australian Barista and Champion and finalist for the World Barista Competition. Caleb Cha, World Latte Art champion, and team captain Jeremy Regan, WBC Judge. The team won over $10,000 in prizes to share. The challenge was 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. Meet the winning team...

CONGRATULATIONS ESPRESSO MERCENARIES

JEREMY REGAN Jeremy has been working in the coffee industry for 20+ years in various roles both in Australia and in Europe for nearly 10 years. Jeremy is a certified Q Grader and craves exciting sensory experiences whether coffee, food or wine! Jeremy is an accredited World Barista Judge and World Latte Art Judge having judged in over 10 world championships in countries all around the globe. Jeremy is currently Head of Coffee for the Foodco Group overseeing green bean buying, roasting, distribution and equipment to 500+ cafes around the world.

CALEB CHA WCE Certified Judge 2019 Head judge in Australian Latte Art Championship 2018 Head judge in Singapore Latte Art Championship 2017 Visual Judge in World Latte Art Championship, Budapest 2017~2018 Head judge / Sensory in Thailand Barista Championship 2018 Adelaide Smackdown Champion 2016~2019 Australia Specialty Coffee Association National Judge 2015~2017 Judging Latte Art challenge in Montreal 2015 ~ 2016 Judging World Latte Art Battle 2016 Adelaide Smackdown Champion 2015 World Latte Art Champion 2015 Australian Latte Art Champion 2015 Melbourne Smackdown Champion

CONGRATULATIONS ESPRESSO MERCENARIES

CRAIG SIMON Craig Simon is a multi award-winning Barista and Coffee Roaster who has worked in every link of the coffee chain. Craig’s interest in coffee goes far beyond the final cup. From farming and roasting, to brewing and service – Craig regularly travels to origin and has spent the last fifteen years understanding how to improve the entire coffee production cycle. After many years advising the coffee industry, Craig founded Criteria to assist others to realise their own coffee journey; to create authentic, creative and consistently exceptional coffee. Craig participated in the first Q Grade training course offered in Australia in 2011, since then, using his skills for sourcing and grading coffee, he has advanced as Australia’s first certified Q-Grade instructor. Craig runs regular Q Courses across Australia. Craig’s dedication to coffee and his role as a mentor in the industry has gained him significant international acclaim and respect.

SAM TAYLOR Sam Taylor is the current National coach for Soul Origin. With over 15 years experience in the coffee industry as a barista, trainer, competitor and National Level Judge. Sam is passionate about mentoring the next generation of baristas to ensure quality standards in the market match consumer expectations. In his role as National Coffee Coach for Soul Origin he has a unique opportunity to work in a brand that covers all of the major markets in Australia. Sam is passionate about specialty coffee and the future development of education and consumer understanding of what can make coffee so special, not simply a daily fix.

ACCREDITATIONS: Q-Grade Instructor, Barista Mentor, 7th 2018 World Barista Championships, 4th 2014 World Barista Championships, Australian Barista Champion, 2012, 2014 & 2018, Victorian Barista Champion, 2012, 2014, 2015 & 2018, Victorian Cupping Champion, 2012 & 2015, Certified Q Grader, WBC Accredited Sensory Judge, SCAA Lead Instructor

global BARISTA C H A L L E N G E

CULTURED PRODUCTS

Cultured Products [2019]

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

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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FOOD PAIRING WITH TEA!

Food Pairing With Tea! Ta v a l o n Te a

Yes, you read that right! Tea pairing with food and weâ&#x20AC;&#x2122;re not just talking about the traditional finger foods of sandwiches, scones and cakes for afternoon tea. Pairing tea with food is the perfect way to enhance the taste of a dish as well as the drink itself.

FOOD PAIRING WITH TEA!

Food Pairing With Tea! Ta v a l o n Te a

For centuries, sommeliers and chefs have paired certain wines with certain foods. Most of us are familiar with the basic rules: Red wines to accompany rich, red meat dishes. White wines to accompany white meats, fish and vegetarian dishes. Dessert wines for… well, dessert! But over the course of the last decades and centuries, as our cultivation of different grape varieties and farming methods has become ever more sophisticated, so have our palates and knowledge that these traditional lines can be crossed. For instance lighter Spanish reds go wonderfully with fish, and heavier Italian and French whites pair marvellously with richer courses and curries. Many of us are still just beginning to learn of the concept of pairing tea with our food - proper, substantial meals that is. And yet, in the East they have drunk tea with their main dishes for millennia. The art of tea pairing is still very much evolving in the West… but just as good food augments a good wine, and wine brings out the flavours of your dish, so too with teas. The right tea can truly enhance the taste of the food on your plate… equally, get

the pairing wrong, and the tea can be overwhelmed by the food (or the food drowned by too fulsome a tea). GET THE RIGHT PAIRING Just as with wines, the lines are now being a little blurred – and the overwhelming array of teas can at first seem a little intimidating. So we’re here to help you really impress your guests at dinner parties by pairing up your food with tea! LATEST TRENDS Food pairing with tea is evolving rapidly – so much so that there are now teasommeliers in the West! To become one, rather like a wine sommelier, involves intense training and a vast amount of knowledge of the different blends and flavours. The ITMA Association has developed an aroma wheel for tea, modeled on a wine aroma wheel. It lists aromatics such as spicy, earthy and floral as starting points for evaluating tea. Not only pairing tea with food, but including it as an ingredient in curries,

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desserts and even cocktails is becoming increasingly popular. Leading restaurants all over France, the UK and the USA have started employing tea sommeliers in the way they do wine experts. Just as you discuss your preferred tastes with a wine expert, so too with a tea sommelier. Because it is so new, people often approach tea and food pairing with some scepticism. But if done well, the right tea with the right food can really unlock not only their own flavours to their full potential - but even release a third flavour. For instance a second flush Darjeeling combined with a rich pate such as foie gras creates a heavenly melt in the mouth dream! Who knew tea could be so multi dimensional? Forget about turning lead into gold, tea food pairing is becoming the new alchemy!

meats like beef, lamb and venison or heavy pasta dishes like lasagna. Green teas with their earthy, vegetative palates combine well with vegetarian dishes, salads, mild green curries and light chicken dishes. White teas tend to be very gentle, and if served with too rich a food will seem totally tasteless. Yet it would be a shame to miss their oh-so-subtle aromas. So these are best paired with very light foods such as white fish like sea bass or mild cheeses and desserts. Oolong teas tend to vary but are in general quite smoky and complex and therefore pair perfectly with herby dishes, fruity desserts and smoked cheeses and meats.

RULES FOR TEA PAIRING

Fruit teas are perfect for complex desserts, cakes and dark chocolate! Some even blend wonderfully with spicy meats.

The general and orthodox rules for tea pairing are fairly straightforward:

Chai teas match exotic Turkish sweet meats and Indian pastries.

Black teas with their robust flavours pair well with hearty, rich foods such as roast

For more information contact Tavalon Tea e. wholesale@tavalon.com.au

WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING? WITH HANY EZZAT

WHAT GETS YOU FROTHING?

Almond Breeze Barista Blend, the low sugar café almond milk, is dedicated to pushing our industry forward and has created BaristasforBaristas.com to help to continue to grow Australia’s thriving coffee scene. BaristasforBaristas.com is speaking to those leading the charge, and this month the team spoke to Hany Ezzat, Head Barista at ONA Coffee’s Highroad in Canberra. Hany was recently shortlisted for ‘Barista of Choice’ by BaristasforBaristas.com, in celebration of Australia’s first National Barista Day. You’re the head barista at Highroad by ONA Coffee, What do you think is the key to running a successful coffee company like ONA? Being a head barista for ONA has been an awesome rollercoaster experience. I have learnt so much about myself, coffee and being a leader. I believe the key to success in a café is getting all the elements of the café right. Everyone needs to have a vision, a goal, and an open mind. Anything is achievable with the right people around you who share the same values. Keep each other honest, give feedback, receive feedback and move forward. Trust in the product. That is all you need. How did your journey into the coffee industry begin? My journey into specialty coffee is a long one! I started out in hospitality when I was 12 years old at a local Turkish restaurant while I was still in school. Eventually I started corking wine and making soft drinks and coffee in the small bar the restaurant had. I didn’t really enjoy it at the start because I was really scared I was going to make the coffee wrong.

After two years of doing night service, I got an opportunity to work in a new café they were opening down the road. I was obsessed with the concept of doing latte art, but I sucked at it. I got inspired by wellknown baristas such as Dritan Alsela, Aaron Shin and Caleb Cha to start my own latte art journey. I used to stick a GoPro on top of my machine and record every single pour I did, then I’d go home to study and compare my videos with people online. I then had a taste of specialty coffee and went to the most popular cafe in town, The Cupping Room, where I had my first ever coffee “WOW” moment – the waiter told me my milk coffee would taste like blueberry, and boy did it! I got invited to a cupping session the next night and subsequently got offered a part time position in the bar, which is where I learned the fundamentals of specialty coffee today. A few years, competitions and lots of hard work, I have managed to work at three of the flagship stores and I currently manage the bar at Highroad by ONA Coffee. Can you tell us about anything cool you’ve been working on? The most recent projects I’ve been working on have been: 1. Freezing coffee and launching a reserve menu in-store. Basically, we are individually vacuum sealing doses of coffee when they are at their peak. This is to “lock in” the flavours of the coffee so they can be enjoyed any time of the year without the coffee going old or stale. 2. Filter coffee – I have been working on creating my own method of brewing filter coffee, more details of that to come soon. 3. I have developed a tool for espresso, which is currently in the pipeline, so watch this space.

The industry seems pretty divided on automation – what are your views? My views on automation in specialty coffee have changed rapidly in the past year. At the beginning with the PuqPress coming out, I was really sceptical. I didn’t like it. I had worked so hard to craft certain skills only for a machine to take over – it made me feel insecure. Now with the opportunity to manage a team of amazing and passionate baristas, I have realised that consistency between staff with coffee making is almost impossible without the automation we have in our bars today. It gives us peace of mind that everyone can do it the exact same way. I do believe it is the future of our industry. There’s no use fighting it, it’s more important to be a part of it and even contribute to it. The end goal, in fact, is to make better coffee! Where do you see yourself in five years? It’s hard to look five years ahead. I think my main goal would be to contribute something to our industry that will make it better. Anything else… I’m really appreciative of the opportunities BaristasforBaristas.com is giving. It’s awesome to have this kind of platform as it gives us baristas a voice. No one does this job for the money, they do it because they love our industry and they love our customers. I’m so happy to be involved! Want to tell us what it is that gets you frothing? Drop us a line at @baristablendaus or BaristasforBaristas.com.

DESIGN INSPO

Design Inspo

Cool Cafe Space

PHOTO BY KATLYN GIBERSON ON UNSPLASH

@cafeculturemagazine

2019 Ters E ROAS RENC OBAL L ONFE G C T + S E N G IO LAR ETIT THE COMP

JUDGE PARTICIPATE

NETWORK

ENJOY yeehaw T H E G O L D E N B E A N CO M P E T I T I O N & CO N F E R E N C E 2 0 1 9 Join the growing number of roasters who attend

SAVE THE DATE.

year after year and reap the benefits of judging award winning coffee, networking with leaders in the industry, sample innovative products and

GOLDEN BEAN NORTH AMERICA 11th - 14th September - Nashville USA

state of the art equipment, and enjoy the always

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Coffee Trends 2019

Fair Trade Coffee COFFEE CONSUMERS HAVE BEEN LOOKING FOR THIS CERTIFICATION MORE OFTEN WHEN PURCHASING THEIR COFFEE GROUNDS AND BEVERAGES IN ORDER TO SUPPORT THE FAIR TRADE STANDARD.

Cold Brew YOUNG PEOPLE ARE INCREASINGLY ON THE GO, AND THEY ARE LOOKING FOR COFFEE AND DRINKS THAT ARE EASY TO CARRY AROUND. READY-TODRINK COFFEE IS THE SOLUTION TO THIS PROBLEM. AS AN ADDED BONUS, COLD BREW COFFEE IS EASY TO MAKE AND PREPARE IN BULK, WHICH MAKES IT ATTRACTIVE FOR RESTAURANTS AND COFFEE SHOPS.

Non-Dairy Milk EXPECT TO SEE A SURGE OF NON-DAIRY MILK VARIATIONS OFFERED IN LOCAL CAFES. SOY, LACTOSE-FREE OR ALMOND MILK ARE PRETTY WELL ESTABLISHED, BUT IN 2019 OPTIONS LIKE CASHEW, OAT, RICE, COCONUT, AND MACADAMIA MILK MAY TAKE CENTER STAGE AS SUBSTITUTES FOR LATTES AND OTHER COFFEE BEVERAGES.

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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

CAFE IN FOCUS

Cafe [IN FOCUS] by Cafe Culture

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.

CAFE IN FOCUS

Only - Specialty Coffee S h o p 3 / 3 2 4 Q u e e n S t r e e t , B r i s b a n e C i t y, Q L D

Today’s cafe scene is very much driven by visuals; and when you walk through the door at Only for the first time those expectations are certainly met. Matte white paired with pastel colours, maple wood and brass accents, this space really is an Instagram paradise! Once through the door I ordered my coffee. In what felt like no time at all I was enjoying a perfect flat white, with Five Senses Crompton Blend, and a wonderful conversation with the team behind the bar. During this conversation a few things about this place really stood out to me. Firstly, it was clean… very clean. Having been in this industry since high school, I know all too well how challenging it is for baristas to keep their beautiful white bench tops, well, beautiful and white, especially at a busy CBD espresso bar!

Seeing the bench space here so tidy really highlighted to me the efficiency and skill of the crew on bar. Secondly, and most noteworthy, was the friendliness and warmth of the staff. I always say that coffee is a people business above all else. It’s not hard to find great coffee and beautiful spaces in Brisbane anymore; genuine human connection is how a cafe rises above the pack and the crew at Only are living and breathing this every week. Visuals are important, even essential these days. They’re what bring people through the door the first visit. But it’s the people of Only Specialty Coffee that make it one of my first stops whenever I come to Brisbane. By Jeremy Wall

CAFE IN FOCUS

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I know all too well how challenging it is for baristas to keep their beautiful white bench tops, well, beautiful and white, especially at a busy CBD espresso bar!

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F.FACEBOOK.COM/ONLYSPECIALTYCOFFEE I. @ONLYSPECIALTYCOFFEE W. ONLYSPECIALTYCOFFEE.COM/ SHOP 3/324 QUEEN STREET, BRISBANE CITY, QLD

EVENTS CALENDAR 2019

Events Calendar [ 2 0 1 9 ] April

May

[2019]

April 11 - 14 SCA BOSTON Boston USA coffeeexpo.org

7 May 7

May 21

BREEZEY

MASTERS

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S y d n e y, A U S

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June

June 4

June 17

June 24

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Adelaide, AUS

Darwin, AUS

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July

July 15

July 20 -21

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Smoked Garage

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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.

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