Cafe Culture Digital 5

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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

BREEZEY MASTERS UPDATE

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issue #5 m a 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

BREEZEY MASTERS UPDATE

COVER IMAGE CITRUS SUMMERY COLOURS BRIGHTEN UP OUR COVER THIS MONTH AS WE MOVE INTO THE COOLER WINTER MONTHS WHEN CITRUS FRUITS ARE IN THEIR PRIME - IMAGE BY MONIKA GRABKOWSKA UNSPLASH.COM

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Contents 6.

Cafe

REGULARS C O N T E N T S

6. PUBLISHER’S NOTE 22. INNOVATIVE PRODUCTS R O A S T E R

P R O F I L E

WOOD

28. WHAT GETS YOU FROTHING? R TRENDS O A S T 32. COFFEE

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FEATURES 14. BREEZEY MASTERS SYDNEY 18. ALCHEMY IN AMERICA 31. SATISFINE FOODS NEW ACQUISITION

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

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.

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PUBLISHER’S NOTE

Anyone can now be a journalist!

PUBLISHER’S NOTE

by Sean Edwards

For twelve years we have been running a media business within the cafe and coffee industry and throughout this time I’ve seen many changes that have definitely affected the way we operate our business.

In the last five years we’ve seen the most dramatic changes with digital media now influencing almost every aspect of our operations. We made major changes internally like cutting down the frequency of printed magazines, instead focusing on our online presence through Cafe Culture Digital, now up to 12 issues a year. We have lost a lot of revenue in this process via fewer advertisements but have cut down on our running costs like print and postage. The way we approached the online magazine is very different from a printed version, as people often read digital content on a smart phone or a tablet. The stories now have less content and have to be very ‘to the point’ and be more like a news item.

PUBLISHER’S NOTE

Being a reputable media business we still

can manipulate their way into our coffee space

believe it’s our obligation to be very objective

with their own campaigns and beliefs. It’s easy

and fair in how we report stories. We have

to get bullied into a belief that is not real or

built the reputation of Cafe Culture on praising

has less impact on you and your community

and rewarding the success of all within the

than is actually reported.

industry who deserve it. Our platforms have always encouraged growth through education

My tip as a long-term media professional is to

and a focus on industry trends to help people

wade through the dirty water and look for the

aspire in their own businesses.

topics that are objective and have benefits to serve you and your business. Many of these

What I am now constantly seeing in the

so-called stories that are being presented in

media with this new ease of communication

our marketplace now will have a sales hook.

is that anyone can be a journalist, publishing

I love selling but I don’t like being forced into

editorials and images about our industry

buying via hysteria. I’ve long been aware how

through various social media platforms. This is

a current affair show will seemingly pray on

good if the content is objective and is helping

retired folks by scaring the wits out of them

the industry grow, but at the same time I’m

through exaggerated stories, then throughout

still very skeptical on how some companies use

the breaks during these time slots they’ll align

this medium to push their own agendas via

advertisements to this sensational reporting,

an on-trend topic. Often facts are hidden by a

slotting in a perfectly timed security door

clever wordsmith and hysteria can be created

promotion or funeral ad.

when dramatic quotation is used. Yes I get it’s about sales but when it crosses the line to

I love helping cafes and coffee businesses

scare tactics it’s not playing fair.

move forward and I think it might be time for me to be the protector from the new media

I follow the industry’s social media closely. I still

barons of digital space. Please leave our cafe

believe as a professional media company that

space alone with your political, ethical, and

has longevity in the game that I need to report

whatever views and let us enjoy our five

honestly the reality of the present marketplace.

minutes of downtime to appreciate a great

I get very frustrated when some topics get

coffee. Does a customer really care about your

regurgitated and miss-handled, which ends up

personal beliefs? Probably not a lot!

costing somebody their business, livelihood or their status. It’s a scary place out there in the

Sean Edwards

social media world, as many minority groups

Publisher Café Culture.

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OUT’N’ABOUT

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INDUSTRY

Introducing....

INDUSTRY NEWS

by Fiona Smart

The culture of creating memorable experiences and enjoying great food and coffee has always been close to my heart. As the child of one immigrant parent and one parent who grew up on a dairy farm, throughout my life I’ve been exposed to good coffee, beautiful food & the ritual setting of a table for the purpose of people coming together to create lasting memories.

I’ve spent almost 30 years in the hospitality industry, and owned four awesome, successful, and very different cafes. In that time I’ve watched the hospitality industry flourish and grow immensely.

Gelato bars and restaurants became cafes, long blacks and cappuccinos became flat whites and lattes, and table service, now almost a rarity, has given way to counter and self service.

2019 and the pressure is really on for cafes, with the rising cost of goods and wages placing additional pressure on what still is a booming cafe industry.

It’s now extremely competitive, with smaller profit margins and less room for error. Food delivery services and dark kitchens are impacting independent cafes, not just through the convenience and choice

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INDUSTRY

they offer customers, but the impact their service fee

age of the ‘coffice’, whereby meetings, live videos &

has on a cafe’s bottom line, where many cafe owners

skype calls are hosted over a couple of lattes in some

feel they need to ‘list or be missed’ by their potential

cool cafe space.

audience whose dining habits have changed.

Larger organisations are providing coffee machines The corporate sector is also taking its chunk of the

and baristas in-house, and on the flipside are

pie, as we see massive growth in coffee service points

encouraging workers to work from home a portion

in spaces not traditionally associated with coffee,

of their week, contributing to the rise of the home

such as service stations, convenience stores and fast

barista.

food outlets. Franchise cafes have upped their game as well, with interior design principles that have been

In my current role as a cafe consultant, my success

co-opted from specialty cafes, turning cutting edge

is reliant on finding solutions to the most immediate

design into cookie cutter sameness and delivering

needs of the businesses I work with. Although I work

the perception of ‘cool’ to the masses. Their menus

with a methodology that takes a holistic approach to

have followed suit, with the introduction of items like

building successful cafes, the acute pain points are

avocado toast, eggs benedict and cold brew coffee,

around financial planning and financial oversight.

most of which are mass produced, lower quality

Too many cafe owners seem to think that if you build

versions of the real thing, forcing more pressure on

it they will come. That may have been the case 5

the independent cafe market to improve and evolve.

years ago, but it’s not that easy anymore. Smart cafe

The consumer is changing too. They’re more

owners know they need to be capable of wearing

educated about good coffee, they know they’re

many hats in their business - chef, barista, waiter,

spoiled for choice and they’re willing to speak up on

marketing expert and bookkeeper to name but a

social media if their expectations have not been met.

few. This is the thin edge of the wedge for many cafe

More than ever they’re seeking value, consistency,

owners and it really is a case of adapt or perish.

experience and convenience.

I’ve felt the pain of owning a cafe and watching new Then there are the entrepreneurs and self-employed,

cafes pop up around me, replicate some aspect of

bringing their office to the cafe and heralding the

what-was my uniqueness and then improve upon it.

INDUSTRY

It’s the nature of growth and evolution, but how do

I’m genuinely intrigued by the landscape of customer

you safeguard your business from it all?

experience and its role in the success (and failure) of cafes, particularly in this changing market, where the

The good news is that this is still a great industry, and

options for customers are literally endless. What will

one that continues to grow and evolve, even with

drive customers to your cafe, and more importantly,

the attrition that is happening due to the fragility

what will ensure that they return?

caused by market forces and the ever-changing retail landscape.

What I’ve learned from my family upbringing and my years on the tools is that the product doesn’t

The next 3 years will see further dilution in the cafe market, predominantly caused by lack of effective financial management by cafe owners. Businesses will continue to close their doors, paving the way for the next generation to snap up venues with complete fit-outs and better tenancy deals than their predecessors.

The cafes that thrive will have savvy, multi-hat

dictate the value of the experience. The value of the experience is the outcome of the human element - the vision, the intention, the hard work and the expert hands that continually craft and tweak the product so much so that the experience for the customer is of high perceived value.

3 Quick tips to get your business on track

wearing business leaders who find new ways to evolve with the market, think outside the box to

1. Don’t guess-timate your menu prices, apply a

create new revenue streams, and better leverage their

costings program and aim for around 25% food

existing, unique offering. They will better understand

costs

the financial side of their businesses and they’ll

2. Adopt the right software into your business

incorporate technology as a means of increasing

so that you have real time financial oversight,

efficiencies and improving customer experience so

and can generate useful reports, cash flow

that the team can do the job of creating memorable

forecasts & budgets

experiences for their customers.

3. Place your customers and your team at the heart of your business

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Breezey Masters Sydney WRAP UP

by Chris Bradtke

Cafe Culture International together with Blue Diamond hosted the second leg of the National Almond Breeze Breezey Masters tour in Sydney at Specialty Coffee Curators in Marrickville.

The ineffable Steve Foye was the charismatic MC. Energy and anticipation were again evident from the start with competitors quietly talking amongst themselves in preparation for the exciting competition ahead, all the while trying to steady their nervous hands and beating hearts.

After the first shots were extracted on the San Remo CafĂŠ Racer it was non-stop quality,

The event was held on Tuesday the 21st May

with Almond Breeze Barista Blend once

featuring 26 of New South Wales’ finest

again proving itself as the leading plant milk

baristas.

product for latte art. Another closely fought

Specialty Coffee Curators is an emerging

throwdown ensued but a clear champion

educational space in the heart of the

was evident with Enzen Lui from Cuckoo

Marrickville coffee scene. The upstairs training

Callay crowned as the New South Wales

room provided the perfect open floor arena for

Breezey Master after leading at every stage of

a high quality throwdown.

competition. Enzen took home $1000 in prizes

A big thank you must go out to Caleb Holstein

and entry into the National Grand Final, which

(the enthusiastic founder of Specialty Coffee

will be held in Sydney later in the year.

Curators) and his team of Bora and Julie who helped out immensely on the night.

Thanks to Almond Breeze Barista Blend, Daylight Agency and Cafe Culture

Our four judges for the evening were Lucky

International for putting together another

Salvador, Demelza Jones, Caleb Holstein and

fantastic event for the barista community.

Dee Alameddine, an absolute elite mix of

We now look ahead to the Melbourne Breezey

young coffee industry professionals.

Masters held at Locale Espresso on the 4th June.

BREEZEY MASTERS SYDNEY

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BREEZEY MASTERS SYDNEY

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ALCHEMY IN AMERICA

Alchemy in America.

T H E N R A S H O W I N C H I C A G O . 1 8 - 2 2 M AY

The international expansion for Alchemy continues with

What I find most interesting about their positioning

the recent exhibition of our Superfood Elixirs at the

is that they are not trying to appeal to vegetarians

National restaurant show in Chicago. Working again

or vegans. They want to offer a satisfying burger to

with the team from HP Hood alongside Planet Oat

regular burger guys and gals. Important to note that

Oatmilk, Almond Breeze and Oceana Coffee, sampling

there are WAY MORE of these people than there are

Turmeric Lattes, Energy Chai Lattes, Chai Lattes and

vegans or vegetarians. I spoke to a vegan friend of mine

Matcha Lattes to thousands of trade visitors.

who pointed out that there were traces of glyphosate found in some of their product and that they tested on

This was a monster food show by any standard, held in

animals, so any self respecting vegan would not use

the 2.6 million square foot McCormick Place.

their products, however based on the crowds massed

The 4 day show had all of Americas foodservice people

around their stand, I don’t think the Impossible boys

gathered under one very large roof.

and girls were too worried, they just raised $300 Million

The interesting thing about travelling and exhibiting

USD in their last funding round, with The Burger King

broadly is that we get to see the interesting innovations,

chain offering ‘Impossible whoppers’, outperforming

which I love to fossick out, and the broader mega

the other stores by 18.5% in foot traffic.

trends that are really catching on and likely to be game changers.

They were not alone in their plant protein crusade.

I saw companies sampling tuna sashimi, made from

In last months issue I wrote about the rise and rise of

tomatoes (https://oceanhuggerfoods.com), and the

plant milk, and the coming oat milk juggernaut that will

guys from Good Catch (http://goodcatchfoods.com)

soon wash over Australia. The mega trend that created

who have developed a tuna replacement made

the most buzz at the NRA show was the plant based

with plant protein. This was offered in sachets as an

protein explosion.

alternative to canned tuna.

Leading this charge was the highly visible Impossible

In all cases, what can be seen is a heavy investment in

Burger, (https://impossiblefoods.com)

R and D to develop viable and delicious alternatives to

whose stand was literally mobbed all day with

meat, and what I really admire about all of this is that

thousands of visitors sampling sliders, tacos, meatballs

it starts with the premise that few will change their

and pizza all made with their plant based ‘meat’.

behaviour based on a principal or virtuous idea, and

ALCHEMY IN AMERICA

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ALCHEMY IN AMERICA

ALCHEMY IN AMERICA

those that will, already have. What these companies

quite literally straw, yes hollow stems of wheat and

have done is to introduce an option that allows a

other plant stems. (https://www.haystraws.com) Talk

consumer to carry on very much as they currently do,

about eco! Really fun guys too.

but with a small difference, that they can feel very good

At the other end of the spectrum was a beautifully

about it.

presented range of straws made from bamboo and coffee grounds. Close by were the edible spoons,

Not only is this easy for the consumer to manage... “I

banana and bamboo plates and biodegradable cups. In

love Burgers, now I love a better burger that saves the

fact it was just sad to walk past the traditional plastic

planet�... so the consumer feels virtuous, but this is very

packaging suppliers largely ignored stands. I guess this

good for business as companies that have introduced

is what a kodak stand looked like just before everything

the Impossible Burger, are selling it at a premium

changed.

over the traditional burger, and they are attracting new customers, as you saw above in the Burger King

The great thing about getting out and seeing all of this

example.

is that it gives a very clear perspective of where the whole food service industry is headed. The big trends

What can you do here in your cafe? Get on board of

are clearly growing and it was deeply satisfying to find

course. Ask your suppliers about available options. If

that visitors to our stand who sampled our Golden

you are seeing plant milks rise in your beverage mix,

Lattes, Chai Lattes and Matcha Lattes left us as inspired

it only makes sense that the same will hold true in the

by what Alchemy is doing as I was by the direction of

food mix and remember the premium consumers pay

the industry after my walk around just some of the

for plant options holds true when you sip or chew, so it

massive show.

is good for your business as well as your customers.

Anyone interested to discuss more about the Another big trend, that was clear was the bio

show or what Alchemy is doing here in Australia

packaging demand. Re-use cups everywhere as

or internationally, please feel free to get in touch

is already well established here in Oz, but a few

with me directly at Alchemy Cordial Company

interesting straw alternatives were there, one using

e. Michael@alchemycordial.com.au

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INNOVATIVE PRODUCTS

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The all-in-one machine takes all of the hard work out of making

FEATURES

coffee shot consistency than tamping manually.

• • • • • • • •

The user can control the entire machine from the light-

SPECIFICATIONS

beautiful espresso. The perfect solution for bars and restaurants; The Tutto is designed for ease of use making it ideal for busy locations where staff may not have the time to focus on preparing coffee. The Tutto grinds, tamps and brews!

The Tutto has a powerful conical burr grinder located at the top of the machine that grinds directly into the group handle. The in-built tamper then flattens the coffee grounds to a perfect level. Automating the tamping process makes for far better

up touchscreen display. You can set a number of different parameters including grind time, shot time, language and brew boiler temperature. The machine utilizes two boilers, one for steam production and the other for coffee. The dual boiler setup makes for practically unlimited steam production and outstanding temperature stability.

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INNOVATIVE PRODUCTS

Contact W: CAYELIFE.COM.AU E: HELLO@CAYELIFE.COM.AU

CAYE LIFE SUSTAINABLE PRODUCTS

Creating sustainable & stylish products that don’t cost the earth.

When we consider a sustainable future, single-use plastic has to be

Caye Life was created and offers a range of functional, sustainable

one of the fastest growing environmental issues we face today. And

and unique coffee cups and water bottles to sell to the

for us this was a fact that really hit home during a holiday in Belize.

environmentally conscious consumer.

While surrounded by the stunning natural beauty of the islands, we couldn’t help but notice an incredible amount of rubbish spoiling an

Stylishly designed, they are impressive to look at and to hold, and

otherwise breathtaking coastline.

are all completed with a matte finish giving a superior edge to what else is out there in the market. Both coffee cups and water bottles

We got brainstorming ways they could help contribute to change,

have the ability to keep drinks insulated, so hot or cold for many

and eventually decided to address the most common problematic

hours.

everyday items. At the same time, we thought, why not bring a little style to sustainability by creating lifestyle products that not only look

All products are made from quality high-grade stainless steel (18/8)

good, but also spreads a positive message.

and are all BPA and toxin free.

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CONGRATULATIONS to this year’s Countrywide Café of the Year 2019

Alowishus Delicious of Bundaberg, Queensland.

Alowishus Delicious is a customer of Countrywide Distributor, North Coast Foods. The Alowishus team have won for the 2nd year in a row - what a HUGE achievement. All your hard work and effort has paid off. Countrywide Food Service Distributors is super happy to hear that Alowishus will be donating $10,000 to 2 worthy charities in Queensland.

A massive congratulations go to all the Region winners of Countrywide Café of the Year 2019: •

• • • •

QLD: The Coffee Shop, Mackay - Distributor: Whitsunday Foodservice WA: The Cottage Cafe @ The Berry Farm, Rosa Glen - Distributor: Craven Foods SA/NT: North Beach Kitchen, Wallaroo - Distributor: Centre State Food Service VIC/TAS: Coffee Bank, Pyramid Hill - Distributor: Cadell Food Service NSW/ACT: Le Bon Melange, Gungahlin - Distributor: Frozpak Food Service

Countrywide Food Service Distributors was proud to host another successful Promotion and award worthy cafes for their continuous hard work.

www.cwcafeoftheyear.com.au

ASEAN BARISTA TEAM CHAMPIONSHIP SERIES

Asean Coffee Federation Launch Inaugural Asean Barista Team Championship Series SINGAPORE, 21 May 2019

The authority of coffee in South East Asia region, ASEAN Coffee Federation (ACF) has announced the staging of the very first ACF sanctioned ASEAN Barista Team Championship (ABTC) series which will be held on an annual basis in South East Asia countries.

The inaugural event will be held alongside the highly successful trade exhibition, Food & Hotel Indonesia 2019 (FHI), in Jakarta International Expo Centre (JI Expo) from the 24 to 27 July 2019.

“Differentiating ourselves from the usual coffee competitions around the world, ACF believes in the importance of having good teamwork amongst the baristas especially during the day to day running of a cafe. It is with this idea that we created a competition which demands cooperation, unity and cohesiveness amongst one another. The true ASEAN spirit,” said Mr Victor Mah, President, ASEAN Coffee Federation.

Each ASEAN country is expected to form their dream team comprising of 4 best of the best

baristas who will represent their nation for the coveted title of ASEAN Team Champion.

“It’s great to see the ACF be part of this exciting team barista challenge. It is designed to reproduce the pressure of what happens in great espresso bars and cafes around the world. Under pressure, baristas must cooperate 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 region’s best baristas,” said Mr Justin Metcalf, Head Judge of ABTC. The growth of ASEAN’s coffee industry has been phenomenal in the past few years, with thousands of cafes opening up throughout the region. The trend has propelled the interest of coffee, especially specialty ones. The timely creation of the ACF sanctioned competition will continue to fuel this growth in popularity of an aromatic cup of coffee brewed by artisan baristas.

Food & Hotel Indonesia (FHI) was chosen as the birth ground for this competition due to key strategic reasons. “Indonesia is the largest

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Take-away

Ready-made to save you prep time and money Warm & serve in just minutes Cleaner & safer than making from scratch

Don’t miss out...

Classic Savoury

Contact us now for a sample - and see the rest of our Breakfast Solutions at sunnyqueenmealsolutions.com.au or call us on 1300 834 703 *Source: NPD Crest, Sept 2018

All images are serving suggestions

ASEAN BARISTA TEAM CHAMPIONSHIP SERIES

Global Barista Challenge - 2019 Melbourne Grand Prix

coffee producing country in ASEAN and home to over 260 million people. With the headquarters of the Association of South East Asia Nations (ASEAN) right here in the heart of Jakarta, it makes perfect sense for ACF to host our first ever competition in this vibrant city.

Our thanks also go to the organiser of Food & Hotel Indonesia, PT Pamerindo Indonesia, for making this possible,” cited Pak Syafrudin, President, Specialty Coffee Association of Indonesia (SCAI), Host of the competition.

Pak Syafrudin also holds the concurrent appointment as 2nd Vice President in ACF. The competition will be held from 24 to 27 July with the finals to be on 27 July 2019.

About ASEAN Coffee Federation ASEAN Coffee Federation (ACF) was first conceived by a group of passionate ASEAN coffee industry players who are in constant pursuit of improving and developing the quality of ASEAN’s coffee beans so as to compete on the world stage.

ASEAN coffee via a common vehicle, ACF. A subsequent meeting was held in Pakse, Laos on the 5th August 2010 where member countries Singapore, Thailand, Laos, Indonesia and Malaysia signed the historical Memorandum of Understanding (MOU) inking the pro tem formation of the Federation. The following year, ACF welcomed its 6th member country, the Philippines and Vietnam was added as the 7th country member a few years later making ACF a stronger voice representing the ASEAN coffee scene.

On 14th March 2013, Singapore, the formal formation of the ASEAN Coffee Federation was completed with its adoption of the Federation’s Constitution by the Board which had also held its inaugural constitutional election of office bearers with the President of Singapore Coffee Association (SCA), Mr Victor Mah, elected as the Founding President of ACF. Contact Mr Steven Tan, Executive Director,

The inaugural meeting was held at Pattaya, Thailand in early 2010 where the members held their first brainstorming session on what they could do together so as to promote

ASEAN Coffee Federation A: 21 Merchant Road, #04-01, Level 4, Singapore 058267 | W: www.aseancoffee.org T: +65 6956 7441 | E: st@aseancoffee.org

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WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING?

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WHAT GETS YOU FROTHING? WITH SIMON GAUTHERIN

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

BaristasforBaristas.com is speaking to those leading the charge, and this month the team spoke to Simon Gautherin, Q Arabica Grader and SCA professional barista, whose goal is to change the way coffee education is taught by bringing it more structure and professionalism. Simon discussed his recently launched boot camp, ‘Talking Taste’, a sensory course helping students effectively taste and communicate their experience with coffee.

Can you tell us about your new sensory boot camp?

Coffee drinking is a sensory experience which utilises three of our senses: olfaction, gustation and somatosensation. However, most of the time people see it as a tasting experience, forgetting that other senses are involved in the process. In order to fully assess and understand that experience, we need to understand how our senses are triggered whilst we drink coffee. ‘Talking Taste’ is my latest course designed to burst myths about coffee tasting and provide coffee amateurs and professionals with the tools to understand and analyse what they drink.

Can you give us an overview of what the course will entail?

Throughout the day we’ll be tasting about ten different coffees of different qualities or profiles and we’ll deeply analyse them using a matrix I have designed to understand and break down the overall experience.

What new skills will be learnt on the course?

By the end of the course, attendees will be able to understand what goes into a cup of coffee, what we are interested in during that sensory experience and how to analyse it and effectively talk about it.

Why is it important for baristas to learn these skills?

The industry is currently fairly good at training people to make espresso shots and steaming milk. However, most baristas are not able to tell if the coffee they’re serving is on point or not and if not, how to improve it. Getting the best out of a coffee is called ‘dialling in’ and it is paramount to be able to dial in if you work behind the bar. The issue is that you can’t dial in and troubleshoot a coffee that isn’t tasting right if you can’t properly analyse and break down what you are experiencing.

For example, when you are sick you go to the doctor and the consultation always has the same structure: observation of the patient, analysis and interpretation of the illness and a prescription to cure it.

The same process needs to happen when you’re roasting or brewing coffee: observation of the brew, interpretation of what went wrong or might have caused a defect, plan to improve the next brew and fix that issue.

This course is designed to provide students with a mastery of the first step: a methodical observation.

Do you have any plans to expand on the course and offer different courses or different levels?

As mentioned above, the approach I have to improving my brews is always in three steps.

This is level one, and I’ll be releasing levels two and three in the next few months.

What else do you have in the pipeline?

More sensory training lined up for the rest of the year. I genuinely believe it is the pillar of our industry and we won’t be able to move forward until we have a better structure in the way we analyse and communicate about coffee.

To find out more about the training courses Simon offers, hit him up on Instagram @simon_barista. Want to tell us what it is that gets you frothing?

Drop us a line at @baristablendaus or BaristasforBaristas.com.

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SATISFINE FOODS NEW ACQUISITION

SATISFINE FOODS NEW ACQUISITION

Satisfine Foods New Acquisition NEWSFLASH

It gives us great pleasure in announcing that

Feel free to contact us anytime on

on 1/7/19 Satisfine Foods will be acquiring

1800-733-663 (1800-SFF-OOD) or emailing

the Marlin Fine Foods business. We would

info@satisfinefoods.com.au for any

personally like to thank Michael & Anthea

further information.

Hemphill for all their hard work and effort.

We at Satisfine Foods, will continue to invest

#new business #satisfinefoods #customers

heavily in great products matched with

#suppliers #new products #foodservice

excellent service that has been provided

#horeca #business as usual

over the past 25 years that they have been operating.

We are busy meeting all suppliers and look forward to starting a working relationship with every one of the customers of Marlin Fine Foods. All account information and product files are being transferred so that come 1st of July it will be business as usual.

www.satisfinefoods.com.au

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COFFEE TRENDS 2019

Coffee Trends 2019

coffee infused beer IN 2018, AUSTRALIA SAW A SHARP RISE IN THE OPENING OF CRAFT BREWERY’S. THANKS TO THE SMALL BATCH NATURE OF THE PRODUCTION PROCESS THERE’S PLENTY OF ROOM FOR PERSONALISATION, AND EXPERIMENTATION - INCLUDING THE INFUSION OF COFFEE.

“

when it comes to flavour profiles, especially darker beers, coffee notes pair well with other complementing notes of chocolate, toffee, and dark fruits.”

https://hiconsumption.com/2018/01/best-coffee-beers/

COFFEE TRENDS 2019

the collaboration of beer and coffee...

As far as beer and coffee are concerned, these are two vices that are as different as they are similar. Different in the time of day they’re typically consumed as well as their intended effects – one serving as a stimulant and the other a depressant – yet somewhat similar in their production methods (both require extraction via steeping and roasting as part of their brewing process). And when it comes to flavour profiles, especially darker beers, coffee notes pair well with other complementing notes of chocolate, toffee, and dark fruits.

Ironically enough, some beers don’t even require the addition of beans into the batch to produce such a profile. Instead, the phenomenon occurs during the roasting process where a longer roast of the grains will naturally result in a beer boasting slight coffee notes. Other’s though, work to directly impart these awakening notes on the palate through a direct infusion of coffee beans or grounds into the batch. The process, according to some brewers in the industry, is referred to as the “cold toddy,” method whereas brewers will steep grounds in cold brewing water for up to 48 hours and then blend it with the batch resulting in tasty coffee beer complete with hefty notes of a fine morning Joe. So, with snow days and cold evenings abound, what follows is a list of 20 great coffee beers we feel do their best to warm us up while communicating notes of dark-roasted deliciousness with every sip.

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EVENTS CALENDAR 2019

Events Calendar [ 2 0 1 9 ] June

July

4

17

24

June 4

June 17

June 24

BREEZEY

BREEZEY

BREEZEY

MASTERS

MASTERS

MASTERS

Melbourne, AUS

Adelaide, AUS

Darwin, AUS

cafeculture.com

cafeculture.com

cafeculture.com

15

15

20

July 15

July 15

July 20 -21

BREEZEY

C A F E C U LT U R E

THE BARBER EXPO

MASTERS

DIRECTORY ISSUE

Smoked Garage

Perth, AUS

Content Due

F o r t i t u d e Va l l e y

cafeculture.com

cafeculture.com

thecutthroatjournal.com

August

25

Brisbane, AUS

21 July 21

August 25-27

BARBER OF

COFFEE FEST

THE YEAR

Los Angeles,

Brisbane, AUS

California

thecutthroatjournal.com

coffeefest.com

September

October

11

11

30

September 11-14

September 30

GOLDEN BEAN

BREEZEY MASTERS

NORTH AMERICA

GRAND FINAL

Nashville, USA

S y d n e y, A U S

goldenbean.com

baristasforbaristas.com

November

19

Oct 11

Nov 19-21

BREEZEY MASTERS

GOLDEN BEAN

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

AUSTRALIA/NZ

TBA

Port Macquarie, AUS

cafeculture.com

goldenbean.com.au

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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

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