Cafe Culture Digital 6

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issue #6 j u n e /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

winter edition

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issue #6 j u n e /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

winter edition

COVER IMAGE AS WINTER WELL AND TRULY SETTLES IN WE HAVE CHOSEN THIS ICY IMAGE TO MATCH OUR WINTERY EDITION OF CAFE CULTURE DIGITAL, SO RUG UP, GET YOURSELF A CUP OF HOT COFFEE AND ENJOY! - PHOTO BY FREESTOCKS.ORG ON UNSPLASH

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DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

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Contents 6.

Cafe

REGULARS C O N T E N T S

6. PUBLISHER’S NOTE 9. INDUSTRY NEWS WITH FIONA SMART 24 BOOK R O A S T REVIEW E R P R O FART I L E OF ESPRESSO

WOOD

26. WHAT GETS YOU FROTHING? R O

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32 CAFE REVIEWS

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FEATURES 16. ALCHEMY - BIG TIME SENSUALITY 20. LUXE BREW COLD BREW COFFEE LIQUEUR WINS SILVER 22. RANCILIO SPECIALTY- A GOLDEN BEAN SPONSOR

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

The Chaniging Cafe Model PUBLISHER’S NOTE

by Sean Edwards

Hi all, we are seeing the change of season, finally experiencing some cooler weather and thankfully some rain around our dry states. Businesses in rural areas rely so much on good rain patterns to stimulate their micro economies. Farmers spend money in cafes when they have it! It was devasting travelling a few months ago in western NSW seeing large towns that have completely run out of water after years of drought. When you see it in the media so much you tend to de-sensitize to the media reports. It’s not until you visit these drought stricken towns the impact hits you and when you see boarded up shops and businesses that will never return to those towns you know the hardship of drought is real. Hopefully this small amount of winter rain will fill rivers, dams and reservoirs and stimulate local economies again.

PUBLISHER’S NOTE

The team at Cafe Culture has been visiting each state over

3. Throw in the healthy options.

the last month running the Almond Breeze Breezey Masters.

Cafe food is a daily event and many people are so focused

We are getting to hang out with some very cool cafe

now on health so you need to be attractive to this market.

owners and baristas. It has been very refreshing to see the

Look after your special diets like Vegan, Keto, Paleo &

quality cafe model growing in all states. Most cities we have

Vegetarian

visited we have seen some major positive changes in food and beverage service. Darwin has had the biggest changes

4. Be seasonal, sustainable and local.

with some pretty amazing inroads in cafe menu concepts.

Stay true to what’s grown in your area and support local

Darwin is a major melting pot of different nationalities and

farmers and producers. It’s a great menu concept to have

the Asian fusion mixed with highend ingredients combined

local produce built into dishes. Buying produce out of

into the cafe menu is so exciting. I am a frustrated chef

season is linked to high freight costs and overseas produce.

and I love seeing a break away from traditional cafe cuisine and cafes that are game enough to experiment with their

5. Have a niche or a theme to your menu.

customer base. My favourite dish I came across was a

If you can’t think of one go the quality approach. Quality

Karaage chicken breakfast burger. It consisted of spicy

is the winning formula at the moment in Australia’s best

fried chicken on a brioche bun with asian slaw an a miso

cafes. Having a real chef help with a cool menu is a great

mayonnaise. Yum!

investment. Restaurant quality food in a cafe with a casual dining service - this is what the Australian consumer is

Café menus need five things today to be successful.

seeking.

1. Have a price range!

Its Golden Bean time again so for those artisan roasters

From $8 to $20 is where I see it in an Australian cafe. This

who want to be a part of the world’s largest event that was

still needs to be worked out to a price and profit formula.

pioneered in Australia make your way to our entry portal

The sum of each food item in the dish times by 3.5 will be

goldenbean.com.au for entries and delegate registrations.

your minimum sale price.

2. Be fun and descriptive.

Safe travels over the school holidays.

Don’t just call the dish by an abbreviated name, up sell in your creative description. Extra $2 on top for a great

Sean Edwards

description.

Publisher Café Culture.

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PHOTO BY BROOKE CAGLE ON UNSPLASH

8 INDUSTRY

INDUSTRY

STANDING OUT IN A CROWDED MARKET INDUSTRY NEWS

by Fiona Smart I’ve recently moved to a new suburb and made the trek

the ice and put a ‘hello’ into the ether. The counter person,

to the local cafe which is positioned deep in a suburban

without even looking up responded with, ‘what can I get

area. On this occasion I just wanted a quick outing with my

you?’

young son for a banana bread and a decent coffee.

I certainly wasn’t out to critique this business when I walked My experience in the cafe really made me think about the

in the door, I just wanted to hang out with my boy for half

fine line between success and failure for cafe businesses.

an hour of quality time. I see this scenario as one of the fundamental flaws in many businesses today. Think about

The interesting thing to me about the overall experience

it, the secrets to making a great coffee have been revealed

was that the coffee was fine, the banana bread was

and most menus are offering the same food. If you don’t

standard and the space was clean and comfortable.

have avo toast, an acai bowl, pancakes, eggs benny and a

The food and drinks menu was generic and fitted the

kombucha on the menu, you haven’t followed the formula.

formula you find in most cafes. What was notable and

The internet has made it so easy to cherry pick ideas and

disappointing, and the thing that has really stuck with me,

replicate everything it takes to set up a cafe, including

was a lack of customer service.

interior design, at a bargain price. But is there something

When we arrived, none of the 3 front of house staff

else in the detail that lies beyond the cookie cutter approach

acknowledged us, not the forward facing barista, not the

and differentiates success from failure?

counter attendant, not the person running the floor. After standing at the counter for a very long sixty seconds with all

Cafes and coffee houses have always been about more than

of these humans within 2 metres of me, I eventually broke

just the coffee they serve. From their very first days in 17th

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INDUSTRY

century Europe and the Middle East, coffee houses served

the business leaders and the team and more than anything

as meeting places and venues for social interaction. They’ve

else, the customer sits at the heart of the business. None of

been important places for exchanging ideas, discussing

this can be faked and so authenticity underpins it all.

politics, developing art movements and creating businesses.

Throughout history people have used coffee houses as their

Creating a customer focused business costs little more than

meeting places and they’ve always served the multifaceted

‘intention’ and it’s one of the key elements that will set you

needs of the time.

apart from the tens of thousands of other coffee service points available for the customer to choose from.

In my own experiences as an operator I’ve seen romances spark, couples break up, friendships form, babies grow up,

Obviously there are multiple aspects to creating a sustainable

business deals be finalised, secrets shared and lives saved.

and successful business, including important things like

Cafes are great social levellers,

financial management,

whereby most people can find the

staying on top of

money for a cup of coffee, have a

compliance, implementing

bit of a chat and do some people watching. Coffee and cafes are a great facilitator but clearly there’s so much more going on between those walls if you create the space to enable it.

In the current market cafes are not only competing with each other, they’re competing with fast food chains, convenience stores, mobile coffee, office coffee and coffee made at home. Because of the vast range of coffee service points, this is a time where every dollar counts and every customer

“The internet has made it so easy to cherry pick ideas and replicate everything it takes to set up a cafe, including interior design, at a bargain price. But is there something else in the detail that lies beyond the cookie cutter approach and differentiates success from failure?”

strategies for growth and ensuring product consistency. Even so, at the core of all these moving parts, is your customer.

Without enough customers walking in the door, you don’t have a business.

When I walked into my local cafe, I really didn’t need much - a hello, a smile and some eye contact would have been enough.

These basic elements of human interaction are free,

is precious. Fortunately, cafes can

and as business leaders,

offer something that a chain can’t

helping your team to

replicate and a machine can’t offer,

understand the importance

and that’s human interaction.

of these basics is not only good for your business, but good

There is a certain kind of magic in great cafes. They’re spaces

for them as individuals.

where customers are made to feel at ease and irregardless of convenience or price, they’ll come back again and again.

But let’s up the ante here because I can get a hello and a ‘how was your day’ at the supermarket.

Cafes that have harnessed this magical quality tend to have owners that are grounded within themselves, with clarity

I believe customer expectations have lowered in the past 5

around their business vision and purpose. They’ve built teams

years and I see the shift from table to counter service having

around them who feel listened to and encouraged to grow,

influenced the standard of service we see today, from both

both personally and professionally. Their team understands

a staff and customer perspective. That shift is no excuse for

the vision for the business and have been given a road

you not to deliver a lasting and positive impression with your

map that defines their contribution toward the goals of the

customers. In fact it’s an opportunity to set your business

business. There is usually ongoing communication between

apart from the many other cafes that deliver ‘products’ rather

INDUSTRY

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CAF É SC H OOL

WE WANT TO HELP YOU SUCCEED IN YOUR CAFÉ With leading cafe experts Sean Edwards from Cafe Culture International and Fiona Smart from Cafe Lab

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INDUSTRY

“If you aren’t sure how you are performing in terms of customer experience maybe you should talk to the boss that’s your customers.”

than ‘experiences’ to their guests.

If you’ve been absent from your team and not driving your

The reality is that a customer focused business and the

customer focused strategy, make a plan to be in store more

culture that supports it starts with you, the business leader,

regularly to lead by example. Being authentic is key, and you

and you should be very careful about settling for second best with your front of house team. If they can’t bring the magic, connect with the customer, make them feel special and build relationships, then you have some work to do.

will find great results when you invest in your team and help them to be both great at their job, and better versions of themselves.

If you aren’t sure how you are performing in terms of

Some practical things you can implement include a ‘regulars

customer experience maybe you should talk to the boss -

register’. This is simply a list to help your team learn who

that’s your customers. Maybe you already know deep inside

the regular customers are and what their usual order is.

that there’s room for improvement. If you’ve lost your way or if it’s been a while since you’ve checked in on how the customer experience is, it’s time to take action.

This is a handy tool in helping your team get to know your customers better. Recognising outstanding customer service is another great way to reinforce the positive behaviours

There are many ways to realign your business but some

you want to see in your team and this can be an informal or

simple steps could be to take the afternoon off and tap into

formal process. You could also do individual or group awards

your purpose for being in business. You could spend some

for positive scores that come up in your digital footprint.

time in a cafe that has a great vibe and reputation for its

Whatever you do, be consistent and be present. Your team

customer service and draw inspiration from that. If it’s been

WILL be consistent if you are.

a while since you’ve connected with your business vision and plan, do so, or even better, re-boot it into a one pager that’s relevant to now and that communicates, in one or two sentences, what you’re about and what your mission is. Drawing up a mind map may be a good tool for you too

So with all of that said, where is the edge and where is the magic that means that your cafe stands out in a crowded market?

and something you can create with your team leaders. Think about things like - what makes us special, what can we do

It’s in every single interaction between you and your customer.

better, what are our hidden strengths, where do we want to

It happens with every exchange and in every minute of the

be?

Once you tap back into who you are and what makes you special as a business, gather your team together, share

day. Every customer is precious and presents an opportunity to create one authentic interaction, one moment of magic and this is enough to reset the course toward being a cafe

your vision and mission statement and realign everyone,

that customers become brand ambassadors for and one they

remembering that the core element underpinning everything

will always return to again and again.

you do is your customer.

cafelab.com.au

For a FREE sample contact:

GoodFoodWarehouse.com.au 1300 637 620

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Enhances the coffee experience.”

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HOW TO ACTIVATE ALL THE SENSES IN YOUR CAFE

Big time sensuality.

H O W T O A C T I VAT E A L L THE SENSES IN YOUR CAFÉ.

One of the things I love most about my job is

The clientele was as you might expect for Bondi, stylish,

getting out on the street and visiting cafes.

casually elegant and enjoying their late breakfast. For examples

Walking into 15 or so cafes a day for a

of their food visit their Instagram page www.instagram.com/

week gives you a really great snapshot of

theninesydney/

the industry. You also get to compare and evaluate many cafes, and occasionally you

It is an interesting blend of Mediterranian style, mostly organic

come across truly outstanding offerings.

ingredients, and deliciously presented.

This happened to me last week as I was visiting cafes in Bondi.

Then came my Golden Latte. I was totally enraptured. It was

I was there exactly one year ago introducing our Golden

served on a breadboard, with a spoon, in a fired raw clay

Turmeric Elixir to cafes by walking in and offering to make a

cup with a white glazed rim that drizzled down the side in a

Golden Latte. One of the many cafes that bought in was The

few places. The clay felt rough and hand made to touch, and

Nine (theninesydney.com.au) At 163 Glenayr Ave Bondi.

this perfectly suited the drink and its ingredients. Of course I

I returned to their cafe incognito to see how they were going with the product. I ordered 2 Turmeric Lattes and sat down.

am no stranger to the brilliant yellow of the Turmeric Latte, but they had done more. They topped the drink with some cinnamon sugar and dried rose petals and the effect was multi

As I sat, I noticed that they had glass vases on every table.

The glass was slumped over a wooden trunk when hot making each one unique, and all the vases held three white carnation blossoms floating in water. Each table held two glasses and a decanter of water. I immediately felt at home and cared for.

It was a nice touch.

The whole cafe was clean, light and airy, relatively small with perhaps 8 tables and a bench along one side.

sensory. As I spooned the first taste into my mouth there was the crunch of sugar, the fragrance of cinnamon and rose, the colour of the drink and the taste of turmeric, ginger, pepper, cinnamon and vanilla in creamy hot milk. All this paired with the earthy texture of the cup in my hand.

It made me think how consciously that Abhi and the team had designed this experience to combine with their fit out and decoration. It all added up to an intoxication experience.

HOW TO ACTIVATE ALL THE SENSES IN YOUR CAFE

“They topped the drink with some cinnamon sugar and dried rose petals and the effect was multi sensory.”

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HOW TO ACTIVATE ALL THE SENSES IN YOUR CAFE

“What characterises these cups is the fired earth quality of the exterior, paired with the glazed lip and insides, so your hands feel the rough fired clay and your lips touch the smooth well formed lip. It really is a kiss!”

HOW TO ACTIVATE ALL THE SENSES IN YOUR CAFE

Experts say that to make an impression or create a lasting

its rosettas, tulips or swans.

memory it is important to engage as many senses as possible.

What ever drink you are considering, it is important to think,

This place made an impression, and you can too!

how can I engage more senses to enhance the whole without

It does take effort, but it can be done.

distracting form the core?

The Cups.

The People.

The Nines chose hand crafted clay cups made by Liquorice

There is little sense in doing all of this without engaging the

Moon www.liquoricemoonstudios.com

greatest sense. Humanity and heart to heart connection. On

And there are quite a few others doing similar styles Carys

my visit to The Nines, I was served by Lady (yes that is her real

Martin Ceramics www.carysmartinceramics.com

name), who made me feel welcome, as she did to all the

What characterises these cups is the fired earth quality of the

customers she served during my visit. She spoke with pride

exterior, paired with the glazed lip and insides, so your hands

about the cafe and how she loved making these drinks and

feel the rough fired clay and your lips touch the smooth well

then once I blew my cover and told her we made the Turmeric

formed lip. It really is a kiss!

Elixir, she enthused even more, asking about other things we

I notice that both these suppliers make a range of reusable

do at Alchemy. I look forward to my next visit there to see

cups with lids that may be interesting alternatives to the

what they do with our Chai Elixir and Energy Chai.

popular mainstream keep style cups, that could give a point of

Abhi. the owner has done something special here. He has

difference to your cafĂŠ retail offering.

created a very human space that welcomes and enchants customers. He has engaged all the senses and in doing so has

The Drink.

made a profitable business that is surely set to grow and one

Well of course I am going to say that the Alchemy Golden

that I for one look forward to returning to.

Latte makes the best example of a sensual drink, with the combination of colour, fragrance and taste, as well as ease of use and functional benefit with its high curcumin levels,

Anyone interested to discuss more about what Alchemy

but any hot drink can have its sensuality enhanced. Chai is

is doing here in Australia or internationally, please feel

ofted topped with a sprinkle of cinnamon, but it can also have

free to get in touch with me directly at Alchemy Cordial

cracked black pepper or chilli flakes, hot chocolates can have

Company

cacao nibs, micro flowers, whole star anise and coffee needs

e. Michael@alchemycordial.com.au

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WINNER. SILVER MEDAL. BARTENDER SPIRITS AWARDS 2019

www.luxe-brew.com

“Inspired by our heritage of roasting high-quality coffees”

LUXE BREW COLD BREW COFFEE LIQUEUR WINS SILVER

Luxe Brew Cold Brew Coffee Liqueur Wins Silver BARTENDER SPIRITS AWARDS

At the 2019 Bartender Spirits Awards, which took place

“Winning an award is particularly important to us because

in San Francisco on May 19 Luxe Brew won a Silver

it shows that we are making the types of spirits that spirits

medal, which is the ultimate seal of approval in the

drinkers actually want to buy and enjoy.”

global spirits industry. In order to receive this distinction, Luxe Brew needed to score highly in all aspects of

About Luxe Brew

judging: Mixability, Balance and Versatility, Taste, Mouthfeel and Finish, Package & Price.

Luxe Brew are supported by the expertise of Justin Metcalf, Coffee Consultant and Roaster, and Duncan Jamieson, Food

This competition recognizes that bartenders are the true

Scientist and Marketing Professional, known for their passion,

influencers – their passions and tastes provide direction for the

professionalism, and especially for their progressive approach

consumer, especially via their guidance with wine, beer or spirit

to developing coffee and the coffee industry. Luxe Brew offer

recommendations. The creation of new drinks is often driven

an outstanding range of perfectly roasted single origin and

by bartender tastes and perceptions of current trends.

specialty blended coffees and the finest liquor products derived from coffee, tea and cocoa.

According to CEO Sid Patel of event organizer Beverage Trade Network, “Idea of Bartender Spirits Awards is to put the best

About the Bartender Spirits Awards

judges forward to evaluate the best on-premise spirits for the consumers. We were very pleased with the quality of the spirits

The Bartender Spirits Awards looks to looks to identify spirits

we received in the first year of the competition”

that should become additions to bar inventories. The aim of the spirits competition is to provide independent and honest

The judging panel of the Bartender Spirits Awards included

reviews for brands looking to enter the U.S. on-premise

entirely of top bartenders at U.S. restaurants, bars, pubs, and

industry.

clubs. Judges from the panel also included cocktail consultants for on-premise establishments, who play an important buying

The organizers of the event are Beverage Trade Network, a

role for their on-premise establishment.

leading online platform dedicated to connecting the global beverage industry. The BTN platform helps the beverage

Spirits were judged on the basis of: Mixability, Balance and

professionals connect with peers and understand the global

Versatility, Taste, Mouthfeel and Finish, Package & Price.

business landscape, leading to the overall growth of the beverage industry.

Spirits that scored 96 points and over were awarded a double

Beverage Trade Network also hosts other events such as,

gold medal, whereas spirits that scored between 90 to 95

IBWSS shows (London, Shanghai, and San Francisco), along

points were awarded a gold medal. Similarly, spirits that were

with other events including USA Trade Tastings, London

assessed between 80 to 89 points were awarded a silver

Competitions (Wine, Beer & Spirits), USA ratings (Beer &

medal, and a bronze medal was awarded to those that scored

Spirits), and 14 other events around the world.

between 70 to 79 points.

For more information, please see: “We are extremely pleased that our spirits performed so highly

www. bartenderspiritsawards.com/en/

at the recent Bartenders Spirits Awards,” said Justin Metcalf

www.luxe-brew.com

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@ranciliospecialty ranciliospecialty.com ranciliogroup.com

Be inspired.

Brew different.

2019

RANCILIO SPECIALTY

AS Te rs OB AL RO NC E GE ST GL ON FE RE TH E L AR ION + C C OM PE TIT

Rancilio Specialty RS1 OFFICIAL ESPRESSO MACHINE SPONSOR - GOLDEN BEAN AUSTRALIA/NZ 2019 -

Rancilio Specialty RS1 - the official espresso machine sponsor of the Golden Bean Coffee Roasters Competition and Conference, Australia/New Zealand.

the expansion of Rancilio Group back into the Australian marketplace. The new RS1 is one of the most technical machines in the market and is well on the way to making Rancilio Group one of the world’s leading machine companies again. The slick full stainless-

The team at Golden Bean are excited to announce the Australian partnership with the Rancilio Group as the espresso equipment supplier for this year’s

steel body has curves in all the right places and matches in well with the new technology that has been introduced under the bonnet.

Golden Bean Roasters Competition

The RS1 has the latest features,

and Conference.

including advanced temperature

Rancilio Group is no newcomer to

profiling through the individual

Golden Bean, having been involved 3

group boilers, precise temperature

years ago in the event and also being the North American partner since its

stability and variable steam pressure for perfect milk texturing.

introduction in 2016.

The Golden Bean team has put the RS1 Rancilio Group will be supplying the new Rancilio Specialty RS1 machine for all espresso based drinks and will

through its paces this year during tradeshows in Boston, New York City and Chicago. The RS1 handled

for the first time be introducing the fully automatic machine

big volumes of workload in short increments of time without

Egro NEXT Pure-Coffee for the Automatic Category, recently

losing any temperature stability. This is the perfect equipment

introduced into the competition this year.

required for the 2019 Golden Bean Competition where we are expecting close to 2000 coffee entries.

Australian Area Manager - Paul O’Brien (pictured above), will be supporting Golden Bean with backup support for

We are excited to be involved with Rancilio Group in this year’s

this year’s Golden Bean, keeping the espresso equipment

Australia/New Zealand Golden Bean event and look forward

dialed into Australia’s best coffee companies’ entries. Paul

to creating a global consistency within the competition.

knows the brand well, having been involved in the past with

by Sean Edwards – Managing Director Golden Bean

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THE ART OF EESPRESSO

Th e

Art of s presso E Standards and procedures to improve the quality of coffee served in establishments.

JUSTIN METCALF 1

THE ART OF ESPRESSO

The Art of Espresso BOOK REVIEW Cafe Culture are proud to introduce the latest publication by World Barista Judge - Justin Metcalf.

Written byJustin Metcalf, designed and edited by the team at Cafe Culture, this book is a true collaboration between innovators in the coffee industry.

This book starts with the history of coffee, the basic understanding of the bean, roasting, blending, the espresso paraphernalia, techniques and maintenance requirements.

The aim of this book is to establish standards and detail the best procedures to improve the quality of coffee served in our establishments.

The word barista is an Italian word for bar person. A much respected professional in Italy. In Australia, we use this term to describe anyone who works behind an espresso machine.

Justin Metcalf World Barista Judge™ is one of the most recognised coffee and cafe consultants. Justin has developed programs to provide café training and to promote the specialty coffee industry in Australia and throughout the world.

For more information or to purchase your copy visit www.justinmetcalf.com/

The coffee tree is one of the most ingenious of God’s creations”

THE ART OF EESPRESSO

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WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING? WITH JOSH JACKSON

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 Josh Jackson (known to everyone as Pace – a Dawson’s Creek reference for the 80s kids) from Locale Espresso. As well as managing the operations and sales, Josh is part of the coffee development team at Locale with invaluable expertise and guidance from Ben Toovey (2018 Australian Roasting Champ, 4th place; 2018 World Coffee Roasting Champs) and Pat Connolly (2nd place; 2019 Australian Roasting Champs).

Together, the team cover everything from green bean sourcing, roasting and overseeing the QA process.

For those that don’t know, can you tell us about Locale?

Locale started out as a small side project a few years back, while working for a big international roaster. We noticed the huge demand for a locally roasted product amongst our customer base and Locale was originally created to meet that demand.

The name is a nod to our MelbourneItalian coffee roots, with an added ‘locally roasted’ twist.

A few years back, Locale became a

stand-alone brand in its own right, driven by a handful of coffee passionate team members (myself included) with the goal of taking the company to the next level in the specialty scene. We’ve since joined the Genovese Coffee family and with their knowledge and guidance we’ve been able to take it even further. We’re pretty proud of how far we’ve come, now supplying coffee to around 100 cafes across Australia.

Sustainability is central to what you do. Can you tell us more about this?

It’s a really important issue for us. We take our commitment to the environment and future generations of coffee drinkers seriously and most decisions we make circle back to this ethos. Our aim is to partner with like-minded people around the globe who share our focus for quality, sustainability and social responsibility to ensure we leave the industry (and the earth) in a better position than we found it. We reduce our environmental impact wherever we can and we’re constantly on the lookout for ways to improve in this area.

We’re a Carbon Neutral Business: We offset every one of our emissions by purchasing carbon credits from renewable energy programs around the world. Each one of our products is 100% carbon neutral. The carbon offset program covers everything from the transport of our coffee to our café partners around the country, as well as staff travel, electricity, you name it!

Our webstore orders are also delivered via Sendle, Australia’s first 100% carbon neutral delivery service and certified B Corporation.

Investing in Sustainable Farming: We strongly believe in paying producers a premium price for quality coffees and investing back into their communities and businesses. We build long-term relationships with the farmers we source from and trade direct wherever we can.

Limiting our Single-Use products: We’ve recently converted 100% of our takeaway cup/lid range across to a recyclable alternative, endorsed by Planet Ark, to reduce the waste our industry contributes.

Working with companies like Shred-X here in Aus, Detpak closed their own loop and we’ve strongly encouraged our customers to participate in the end-to-end program.

It guarantees all correctly disposed RecycleMe™ cups and lids collected will be recycled, with the paper reclaimed from the cups being recycled into other paper products up to seven times, making the most of this precious resource and saving trees in the process. As a minimum, the RecycleMe™ cups are made from 51% less plastic than most disposable cups. We’re working hard on a similar solution for our coffee bag packaging which we hope to release in the near future.

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WHAT GETS YOU FROTHING?

WHAT GETS YOU FROTHING?

How do you see the coffee industry changing or evolving over the next few years?

With the demand for coffee growing exponentially, the accountability of both businesses and consumers will become an even stronger focus. As a business, it should be about more than just the bottom line. The social and environmental impact a company has, whether positive or negative, should be more important to the consumer. As roasters, we need to make sure this information is readily available so people can make an informed choice and support those doing the right thing for our planet.

It’s also important to help educate the consumer on the value of quality, commodity coffee vs specialty coffee, as not all coffee is created equally.

If specialty coffee is not properly differentiated from a good quality commodity coffee, it will become less attractive to farmers who will seek alternatives which could drive coffee prices well above where they should be now. As an industry, we should be placing a much higher value on quality.

What can we expect from Locale over the next year?

We’re looking deeper into every facet of our business to see where we can further minimise our environmental impact and become more sustainable.

We’ll share these updates on our website as we roll them out. We’re also celebrating 5 years in 2020 so expect some big changes from us from a brand perspective. Watch this space!

Anything else you’d like to add?

In our industry, we are lucky enough to be touching millions of people’s lives every day and with that we have an opportunity to create positive change for millions of people. Don’t disregard the small things, every little bit counts.

To keep up to date with Josh and the team at Locale, give them a follow on Instagram @localeespresso. Want to tell us what gets you frothing? Drop us a line at @baristablendaus or BaristasforBaristas.com.

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| save the date | north america 11-14th Sept | australia 19-23 nov | the largest global roasters competition & conference | country & western theme 2019 www.goldenbean.com | info@goldenbean.com

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CAFE REVIEW

Horse to Water Cafe Review

Horse and Water Cafe 104 Bridge Rd, Richmond, Vic facebook.com/horsetowatercafe/

Does coffee really need to be $5 a cup to prove its speciality?

The guys from Horse and Water are showing the Melbourne cafe scene that a cup of speciality coffee can be $2 a cup.

The team from Cafe Culture International visited the local Richmond speciality cafe, Horse and Water, where they serve a perfect cup of coffee for $2. The story behind this cafe evolved when owner Enmore was visiting his grandfather in hospital and noticed there was a shortage of speciality cafes around the Richmond area. His idea was not only to be a speciality cafe but to show the Melbourne cafe scene that coffee doesn’t need to be $5 a cup just because its speciality.

Horse and Water has now be operating for two years out of a hole in the wall cafe, providing the local guests and workers of the hospital to enjoy speciality coffee that is quick and affordable. The concept was designed around takeaway coffees and quick service. This year the team from Horse and water will now be expanding next door to open up the cafe area to allow more sit downs.

Make sure next time your in the area to visit Horse and Water.

by Tilly Edwards

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facebook.com/horsetowatercafe/

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CAFE REVIEW

Kopi Stop Cafe Cafe Review

1/2 Harriet Place, Darwin. www.facebook.com/kopistopdarwin/

It’s always a pleasure when in Darwin to visit Juliane Mou at her fast pace little café Kopi Stop.

You will be guaranteed to get a great coffee from this competition barista and cafe owner.

Jules is from Singapore, hence the name ‘Kopi’ which is a Malay term for coffee. Their coffee is sourced from St. Ali, South Melbourne and they also do the traditional Kopi with condensed milk.

With a clean black and white décor, as soon as you walk in, you will feel like you have walked into someone’s home kitchen, except that there is a majestic Black Eagle sitting on the front bench. Their food menu is kept simple, with a selection of toasties - Chilli Padi being a favourite. Their signature asian breakfast offering would be their Congee and Singapore Set – which consists of Homemade kaya toast and soft-boiled eggs.

Kopi Stop Café has been an ongoing project for Julian and husband Richard. The couple have expanded the cafe in the last 3 years and is now known as one of the must visit locations when coffee people are on tour in the north end.

The cafe is now open 7 days a week to get your coffee fix.

You will be pleasantly greeted by the happy team with lots of friendly smiles. You won’t be disappointed.

CAFE REVIEW

www.facebook.com/kopistopdarwin/

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EVENTS CALENDAR 2019

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July 15 BREEZEY MASTERS Perth, AUS cafeculture.com

Save the date:

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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

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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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