issue #9
s e p t e m b e r /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
Golden Bean North America
GOLDEN BEAN NORTH AMERICA WINNERS - 2019 BONLIFE COFFEE ROASTERS
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
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Contents
6.
Cafe C O N T E N T S
REGULARS P R O F I L E 6. PUBLISHER’S NOTE
R O A S T E R
WOOD
26. REFLECTIONS OF A BEAN COUNTER R O
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S
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E
a
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30. CAFE REVIEW - FROTHY MONKEY
c t
32. CAFE REVIEW - CREMA COFFEE
FEATURES 11. NATIONAL CULINARY AWARD 12. RENEKA LIFE 14. THE ESPRESSO MARTINI 18. ALTERNATIVE DAIRY 22. EQUALITY AND OAT MILK LATTES 50. THE WOOD ROASTER 36. most COFFEE CLUB The common sourceVIETNAM 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.
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H C
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.
You serve the coffee, we insure i
CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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For a FREE sample contact:
GoodFoodWarehouse.com.au 1300 637 620 CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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Congratulations
THE GOLDEN BEAN NORTH AMERICA COMPETITION AND CONFERENCE 2019 NASHVILLE, TN
For more info visit W W W . G O L D E N B E A N . C O M CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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Golden Bean North America 2019 (PUBLISHERS NOTE) by Sean Edwards
The Golden Bean North America 2019 in
year for the Golden Bean was incredible
This years Green Bean Zone excited ten
Nashville Tennessee was a huge success
with big numbers of Roasters attending.
green bean companies and suppliers
for the event organiser. The world’s largest
The Nashville coffee scene opened their
showcasing their products from around the
coffee roasting competition had a total of
arms to us and fully supported the event
globe. We observed priceless business being
1,300 entries from 450 roasters from all
by attending, hosting and entering their
conducted during these special cupping
around North America.
coffees. A big thank you goes out to Stay
sessions between Roasters and Green Bean
Golden Coffee Roasters for letting us use
companies. This part of the Conference is
their space to receive and admin coffees.
very important to connect roasters to new
The competition took place at the Cambria Hotel in Downtown Nashville. The hotel
supply chains.
catered for 200 guests over the four days
The event had over 200 coffee roasters
of the competition. The event saw some
from around North America attend over the
At the end of the Green Bean Zone we had
of North America’s best Coffee Roasters
four days. We see our event to be a very
a fun hour of Barista team competition,
compete for the prestigious rights of being
valuable educational opportunity for the
with the Cafe Creations Global Barista
the Grand Champion Roaster of North
North American roasting community, having
Challenge between Australia and North
America.
the conference format attached in between
America. This competition was previously
judging sessions. This year we invited expert
run in Australia at the Melbourne Grand
industry speakers who discussed numerous
Prix in March. Unfortunately the North
used during the judging phase of the
topics that roasters had requested in last
American team was defeated by the
competition. Equipment used was Rancilio
years industry survey. We see this format
strong attending Aussie team. This fun
RS1 espresso machines, OptiPure filtration,
of conference speakers growing at future
competition showcased the new dairy and
Puqpress tampers, Mahlokonig EK43’s
Golden Bean events.
plant milk range from Cafe Creations.
We all judged 1,300 coffees over three
To wrap up this years Golden Bean the
days with the largest category being Filter
Awards night theme was Country and
coffee which ran for the full three days of
Western and was held at the Cambria Hotel
the competition. There was a special finals
Ballroom where we showcased the winning
round for the filter coffees that were tasted
roasters of North America with a medal
by all four head judges in a blind knock out
presentation. The attendees cheered on
round to find the winner.
their fellow roasters and were entertained
A major feature of the event was the access to high end equipment that was
Grinders. Behmor Brewers were used in our largest category Filter, which had over 450 coffees entered. The success of the event would not have been possible without the support of our machine sponsors and the high number of volunteers behind the scenes brewing the coffees. The Golden Bean has been running for five years in North America and Portland Oregon was our home base. We decided this year to move the event to give new roasters access to the competition, it was a big decision for us to change the location and move across the country to Nashville Tennessee. It was a great decision as the support this
More educational workshops were presented on the Saturday morning before the Green Bean Zone with Head Judge
by duelling MC’s Steve Foye and Jen Hurd who also did a fabulous duet “Islands in the Stream” at the opening of the awards.
Scott Angelo and Amy Duell explaining
Winning trophies were presented for the
the importance on frequent green bean
Small Franchise category which was awarded
cupping for roasters. This workshop was a
to Ohio based roaster Crimson Cup, then
huge success as it was aimed at improving
followed by Large Franchise Category award
the roasters cupping skills and speeding up
which went to Canadian roaster Canterbury
this weekly task.
Coffee for the 2nd year running.
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The overall winner was BonLife Coffee Roasters from Tennessee awarded to Jeremy and Erika Moore who were both there to accept the Reg Barber designed Trophy. Second overall went to Terry Masikewich of Prairie Lily Roasters in Canada. Reg Barber also was in attendance and he
QUICK FACTS
received this years prestigious Hall of Fame
•
1300 COFFEES ENTERED
•
450 NORTH AMERICAN ROASTERS ENTERED
•
FILTER - 435
•
MILK - 272
•
ESPRESSO - 254
•
SINGLE ORIGIN - 85
•
MEDALS FOR EACH CATEGORY (INCLUDING TIED POINTS RECEIVING MEDALS) 1 GOLD - 5 SILVER - 15 BRONZE
•
OVERALL WINNER - BONLIFE TENNESSEE
•
FRANCHISE WINNER SMALL - CRIMSON CUP OHIO
•
FRANCHISE WINNER LARGE - CANTERBURY COFFEE VANCOUVER CA
•
ALL YOUR INDIVIDUAL RESULTS CAN BE VIEWED ON YOUR INDIVIDUAL PORTAL ALONG WITH CERTIFICATES
•
MEDALS WILL BE SENT OUT IN THE NEXT 3 WEEKS (BACK ORDER)
•
STICKERS FOR MEDAL WINNERS ARE ON SALE! VISIT GOLDEN-BEAN.MYSHOPIFY.COM
competition.
•
MEDIA PICTURES OF EVENT CONTACT TILLY@CAFECULTURE.COM
A big Thanks goes out to my USA Business
•
LOW RES ART WORK FOR SOCIAL MEDIA ON GOLDEN BEAN WEBSITE WWW.GOLDENBEAN.COM
•
AUSTRALIAN - NEW ZEALAND GOLDEN BEAN DATES 19TH TO 23RD NOVEMBER 2019
•
SPONSORSHIP OPPORTUNITIES CONTACT SEAN@CAFECULTURE.COM
•
ANY INFORMATION OR QUESTIONS ABOUT THE GOLDEN BEAN CONTACT INFO@GOLDENBEAN.COM
Award. It was a proud industry moment seeing Reg receive this award for outstanding achievement in his Global Tamper Business. A big congratulations to all our North American Roasters who participated this year and helped us create such a successful competition with an avenue for coffee roasters to showcase their unique skills. If you did not place well in this years competition please keep trying because as this event grows so does the challenge to perform better. The feedback you get should be a good education on where your coffee sits in the national marketplace. Golden Bean Judges are your peers and all the feedback is honest and accurate. We have watched the growth of many roasters since we started the Golden Bean in North America and competition is a great way to improve your skills and your business knowledge. We will be returning to Nashville next year so we are very excited to welcome more new roasters into our Golden Bean Family and show you the process of the world’s largest coffee roasters
partner from Fresh Cup Magazine Jan Weigel who plays a big part in the organising of this event. I would also like to thank all the Cafe Culture team who came across from Australia to help out with the operations of the competition.
Thank You Head Bean, Sean Edwards
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SYDNEY CHEFS RULE IN NATIONAL CULINARY AWARD
Giles Gabutina and Alessio Nogarotto, who
“We are totally shocked but so happy with
both work at Bentley Restaurant & Bar,
the result, we definitely exceeded our own
have been crowned the national champions
expectations! There were a few hiccups at
of Australia’s longest running and most
the start of the competition but once we
credible culinary competition for young
got cooking everything just kind of fell into
chefs.
place. We were really happy with what
The national champions out-cooked a host
we produced and it’s great to see that the
of new culinary talent at the finals of the
judges liked it too. It’s been an amazing
2019 Nestlé Golden Chef’s Hat Award at
experience from start to finish.”
Fine Food Australia.
Executive Chef at Nestlé Professional, Mark
The Sydney chefs impressed the judges with
Clayton says, “Each and every competitor
their winning menu, taking home silver
performed to an exceptional level. They
medals for their entrée and main courses
were focused, determined and pushed
and gold for their dessert course.
themselves to deliver some outstanding
The golden pair particularly impressed the judging panel with a standout dessert
dishes. The future looks bright for these young chefs. ”
course of roasted and glazed pears with
Celebrating 54 years in 2019, the Nestlé
crème fraiche and citrus parfait, pear and
Golden Chef’s Hat Award exists to support
burnt butter emulsion, toasted olive oil cake
the country’s top emerging culinary talent
with a bitter citrus and fennel infusion.
and has helped develop the careers of
The national champions were awarded a
over 7,000 talented young chefs since its
$15,000 culinary trip of a lifetime to North
inception by providing young chef talent a
America.
platform to create new opportunities, learn valuable skills and connect with peers in the
The first time competitors who thoroughly enjoyed the competition were thrilled with
culinary industry.
their result and proud to represent their
More details at
home state.
facebook.com/goldenchefs
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RENEKA Life with LATTE ART and AROMA PERFECT Technology [EXCLUSIVE TO ESSENTIAL COFFEE]
Introducing the RENEKA Life 2, the complete
vary the amount of required air and temperature to
package! Imagine a world where you don’t have to
cater for different types of liquids. The LATTE ART
do any tamping! Just fill up the group handle with
automated frother helps the most novice coffee maker
freshly ground coffee and let the AROMA PERFECT
produce silky smooth “micro foam” time after time.
technology take over, no need to tamp, just simply insert the group handle and press the button to
All you need to do is, pour your milk into a milk jug,
extract the perfect espresso. Coupled with the
place the LATTE ART wand inside the jug and press the
amazing automatic LATTE ART steam wand makes the
button to choose your desired milk option. The result
RENEKA Life 2 the complete package that guarantees
will be a well-steamed milk with a uniform texture
consistency!
at the optimal temperature that will support and
Sounds like science fiction, right? The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true!
complement the qualities in your espresso. Now, you are finally ready to pour the milk and craft your latte art patterns. The time saved on holding the jug and monitoring the milk can be spent on cleaning tasks or taking orders,
The self-tamping AROMA PERFECT technology and
increasing the efficiency as well as the coffee and
LATTE ART technology make the “perfect” coffee and
service speed and consistency.
milk every time at the touch of a button. It’s as easy as 1, 2, 3! With minimum training necessary.
No need to buy any extra equipment that takes up space and needs extra maintenance to automatically
The patented AROMA PERFECT brewing unit
steam your milk or tamp the coffee! All you need is
delivers optimum tamping pressure. The brew head
the RENEKA Life coffee machine with AROMA PERFECT
automatically adapts to the amount of coffee and
and LATTE ART technology to have the complete
supports changes in dosage to ensure the perfect
package!!
tamp pressure for a great extraction every time. Patented technology also minimizes the pressure on
RENEKA took into account all the physical effects
the brewing unit seals – which translates into less
of tamping on baristas and developed the AROMA
wear and lower maintenance costs.
PERFECT brew head and matched it with the LATTE
With the LATTE ART technology, compressed air and steam gets mixed inside the machine. The compressed
ART technology. No more repetitive strain injuries (RSI) to barista’s wrists and elbows.
air is created by a separate pump. The air-steam
CALL Essential Coffee, the exclusive supplier of Reneka
mixture creates a finer foam. Four different milk
handmade premium European coffee machines, and
programs are available at the touch of a button to
associated products, to book your free demonstration.
CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
LOOKING TO REDUCE LABOUR COSTS FOR YOUR CAFE WITHOUT COMPROMISING ON QUALITY? 13 The RENEKA Life 2 / Life 3 is a French barista coffee machine that will help you cut down on manual work & produce excellent, consistent coffee experiences for your customers
“
FEATURES: •
Latte Art technology: for well-steamed milk with a uniform texture at the optimal temperature - four different milk programs available.
•
“Cool touch” steam outlet with push button or tap version
•
Mixed hot water outlet (electronic control) with 2 programmable doses
•
Illuminated cup area
•
Programmable pre-infusion
•
Electronic microprocessor 5 selections per group
•
Magnetic coupling pump
•
Aroma Perfect: for perfect coffee extraction every time, and easy insertion of the filter holder into the brewhead
•
Anti-Pics boiler: auto-regulation system which stabilizes the brewing temperature and makes the preventive flushing cycle unnecessary
•
Automatic cleaning program of coffee brewhead and Barista Steam
•
“Pull-out” espresso cup tray to work either with take-away cups or smaller cups
•
ECO Stand-by function
•
LCD display
CONTACT: AUSTRALIA | t: 1300 324 111 | w: essentialcoffee.com.au | e: sales@ebg.com.au NEW ZEALAND | t: 0800 324 111 | w: essentialcoffee.co.nz | e: info@essentialbrands.co.nz CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
“The RENEKA Life 2 and 3 group machine, designed and manufactured in France, are a cafe owners’ dream come true! ”
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The Espresso Martini: [ H O W L O N D O N ’ S L AT E N I G H T C R E AT I O N BECAME AN AUSTRALIAN OBSESSION] by Jeremy Wall
It’s 1983: perms are big, the shoulder pads are even bigger, Michael Jackson is gracing our radios with his newly released album Thriller and London bartending wiz Dick Bradsell served, for the first time, a drink that would go on to become arguably Australia’s favourite cocktail.
The story goes that while working at the Soho Brasserie, a tired young model came up to the bar and asked Bradsell for “something to wake her up, and f*** her up.” Thinking on his feet, Bradsell turned to the espresso machine by his station and by mixing freshly pulled espresso with vodka, coffee liqueur and sugar syrup he created the first ever, deliciously bittersweet “Vodka Espresso” as it was originally called. Now we all know that cocktail history can be a little fuzzy and Bradsell has never disclosed who the model in the story actually was, but it’s a fun story nonetheless!
As the years went on Bradsell took his new signature drink to various bars around London and it became known as the Pharmaceutical Stimulant. Then came the era of calling everything a ‘tini’ simply because it was served in a martini glass and so the drink was dubbed the Espresso Martini.
As the modern cocktail bar scene began to grow in Australia, many British bartenders came down to work in Melbourne and Sydney thanks to relaxed visa programs between Australia and the UK, bringing this new drink along with them. Naturally, due to the booming coffee culture especially in the cities, the cocktail took on a life of its own here in Australia. Today, even as it’s faded away in the memory of most of the world’s drink makers, the Espresso Martini remains an Aussie favourite and everyone in the beverage industry has their own twist on it; from unique, exotic ingredients and specially roasted beans, to swapping espresso for cold brew and kegging with nitrogen for express-service espresso martini on tap!
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TOP PICKS BONDI HARDWARE There’s no shortage of great locations for a cocktail in Bondi, but Bondi Hardware stands among the best of them! Their espresso martini stays true to the original recipe, but with a delightful vanilla-focussed twist. They shake a shot of espresso with Kahlua, vanilla-infused vodka and just enough vanilla bean syrup for the perfect level of sweetness. Where else would you rather be after tools down on a Friday evening?
D E L L A
H Y D E
Salted. Caramel. Espresso. Martini. I don’t need to say anymore, but I will anyway. Della Hyde’s mixologists combine fresh espresso with vodka, coffee liqueur, salted caramel and honeycomb then garnish with caramel popcorn. Perfect to enjoy during one of their frequent comedy nights, or before a dance!
NAKED FOR SATAN Fitzroy’s Naked for Satan has a famous reputation as one of the best rooftop bars not only in Melbourne, but the whole country. Watching the sunset with perhaps the creamiest espresso martini I’ve ever had in hand was one of the best bar experiences I’ve had to date.
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THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 49
PURCHASE YOUR HARD COPY TODAY VIEW FLIPBOOK ONLINE ANNUAL BUMPER EDITION CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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The Alternative Dairy Co might be a relatively new name in the cafe scene, but with a passion for coffee, a collaborative approach to business and the backing of Australia’s most trusted health food company Sanitarium, this barista-only brand is set to shake up the competition. Less than five years ago trendy cafés were
before plant milks became trendy. Recognising
making their own plant milks for use in coffee
it needed to create something special for the
– bespoke creations that tasted and performed
café channel, the company spent years on
better than many of the off-the-shelf plant
research and development before launching
milks available at the time, most of which were
The Alternative Dairy Co barista range in 2018.
soy based. Café owners reported that while
Consultation and trial with the café trade has
the commercial options worked well in cold
been critical in getting the product right, most
drinks like smoothies, they struggled when
notably with famed South Melbourne roasters
heated with the espresso machine steam wand.
St Ali who loaned their Latte Art Champion
Manufacturers had a challenge on their hands
Shinsaku ‘Shin’ Fukayama to the launch.
– how to create an alternative milk that met both the barista’s need for function and the
Craig Lawson, Channel Development Manager,
consumer’s need for taste.
The Alternative Dairy Co, has worked with a number of large specialty roasters throughout
Back then, just 2% of all café drink orders
his career. Having spent the best part of the
requested a plant milk alternative. Fast forward
last year travelling the country listening to
to today, and that figure now sits at 20%,
feedback from café owners and baristas on the
outpacing café owners efforts to make their
new Alternative Dairy Co barista almond and
own. Almond and soy make up the vast majority
soy milks, he says the collaborative approach to
but there’s growing interest in other varieties
product development has proven a winner.
too like cashew and oat. The uptake has been very much consumer driven. In part, due to the
“The Alternative Dairy Co barista milks are
improving quality of the plant milk offering but
crafted at our Berkeley Vale factory on the New
also as consumers increasingly seek out foods
South Wales Central Coast and were developed
and drinks that are better for their body and
in close consultation with baristas, roasters
kinder to the planet.
and distribution partners. Our almond milk is produced with peeled and unroasted almonds
It’s a trend that the Sanitarium Health Food
to provide a lighter taste that won’t overpower
Company had been watching with keen
the espresso. For our soy milk we use a blend of
interest. Sanitarium pioneered soy and almond
protein and fibre, to give it a smoother, creamier
milks in Australia, launching its market leading
mouthfeel” Lawson says.
So Good range more than 30 years ago – long
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“The feedback so far has been amazing,
collaboration with café owners and consumers
PLEASE CONTACT CRAIG LAWSON
particularly from people who drink almond milk
have guided the decisions.
FOR MORE INFORMATION
but don’t normally appreciate the taste in their
ON NATIONAL DISTRIBUTION
coffee. The milks have a balanced sweetness
“From our experience with So Good, Weet-
OPPORTUNITIES OR CURRENT
and richness of texture and flavour that truly
Bix and UP&GO, we know consumers need
SUPPLIERS.
complements espresso. Baristas say the milks
to have a connection to the brand first before
enquiries@altdairyco.com
are consistent and easy to texture, with great
they even try the product. First appearances are
stretch for latte art.”
everything, so design, colour, imagery, tone and
GREG DAVIS – GSD GLOBAL TRADING
even the texture of the packaging needs to tick
– CAFE SUPPLY CHAIN CONSULTANT,
all the boxes.
FOOD AND BEVERAGE AUTHOR.
Being Australian owned and made, The Alternative Dairy Co has been very conscious to use up to 97% Australian sourced ingredients,
“The café space is very cool and cafe owners
making it part of the brand ethos.
spend a lot of money and time to get the right
Craig Lawson explains, “With our Sanitarium
look to attract the right customers. They’re
heritage we knew being Australian made
thinking lighting, music, décor, furniture,
was a big advantage for The Alternative Dairy
art and even what their staff wear, so our
Co Barista. We source quality Australian
packaging needs to be in sync with the style of
almonds. Coffee drinkers in Australia are
a modern cafe fit out. We want to make sure
incredibly discerning and increasingly they want
cafe owners are proud to display our range, so
transparency about where their food and drinks
customers can make The Alternative Dairy Co
come from. A coffee experience that tastes
their number one choice of plant based milk.”
good and makes them feel good too – head
With a great tasting product that performs well
and heart.”
with coffee the challenge for The Alternative Dairy Co now is bringing more distribution
If taste is king in plant based milks, brand is
partners on board to help more baristas access
queen with consumers known to preference
their products.
cafes purely by the brands they use. Nicole Hynes, Brand Manager, The Alternative Dairy Co Barista, has been instrumental in developing the look and feel of the brand. Like the product development process, consultation and
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Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com
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Barista Demelza Jones on equality and oat milk lattes [INTERVIEW] DEMELZA JONES IS BOTH A RENOWNED BARISTA AND THE
WHAT NEW COFFEE TRENDS ARE YOU SEEING AT THE
FOUNDER OF SAME CUP, AN ORGANISATION DEDICATED
MOMENT?
TO PROMOTING EQUALITY IN THE AUSTRALIAN COFFEE
The Australian coffee customer is great at trying and adopting
COMMUNITY. WE SPOKE WITH HER ABOUT HER COMPANY’S
new products into their daily coffee ritual, and right now
VISION AND WHAT’S NEW ON THE COFFEE SCENE.
customers are absolutely loving oat milk. They’re saying it has an incredible taste and texture (which it does!) that totally
WHAT IS SAME CUP ALL ABOUT? It is everything I wish I’d had access to when I began my career in coffee more than 10 years ago. Same Cup is a platform for networking and education in both the professional and personal
complements the coffee flavour. More and more customers are requesting it because they find it delicious, healthy and easy to drink. I can fast see it becoming a regular addition on café menus.
development areas for all women and marginalised communities in coffee. We work with existing brands and we strive to create
ARE ALL OAT MILKS THE SAME?
fun, safe, educational and uplifting events that EVERYONE
Califia Farms Oat Barista Blend is my favourite because (from a
will feel welcome attending. We want to make everyone feel
barista’s perspective) it’s so easy to use! It steams perfectly,
important – because they are.
doesn’t split and makes lovely, crispy latte art which is essential in any café. It has a really creamy mouthfeel, very similar to full
HOW DOES SAME CUP SUPPORT DIVERSITY?
cream dairy and a wonderfully neutral taste which allows the
We champion everyone who is not the status quo. We actively
espresso to be the star of the drink. It also has no added sugar, no
encourage, educate and support communities that include;
gums and is non-GMO – it’s the perfect plant-based alternative to
women, LGBTQIA+, First Nation, people who have a physical or mental disability, people of colour, rural, low socio-economic and people of all ethnic and religious background different from our own.
your normal dairy latte. FOR MORE INFORMATION ON SAME CUP VISIT WWW.SAMECUP.ORG OR FOLLOW THEM ON INSTAGRAM
All of our events are safe spaces and you’ll be able to learn in
AT @SAMECUP.
an open and non-threatening environment where questions and comments are encouraged. We host events such as workshops
CALIFIA FARMS OAT BARISTA BLEND IS NOW AVAILABLE.
and training, mentor programs, competitions and fun social
FOR MORE DETAILS ON HOW TO STOCK IT CONTACT
events for people to meet like-minded individuals.
AUSTRALIA@CALIFIAFARMS.COM
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For the
LOVE OF COFFEE Join us in Port Macquarie for COFFEE ROASTERS COMPETITION AND CONFERENCE
NOVEMBER 19-23, 2019
WWW.GOLDENBEAN.COM.AU GOLDEN BEAN AUSTRALIA/NZ RYDGES, PORT MACQUARIE NSW
THE LARGEST GLOBAL COFFEE ROASTERS COMPETITION & CONFERENCE
INFO@GOLDENBEAN.COM GOLDENBEANCOFFEEROASTERCOMPETITION CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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Improve the quality of your coffee. The must have hard cover book for your cafe or establishment
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JUSTIN METCALF 1 THE ART OF ESPRESSO Written by Justin Metcalf, World Barista Judge. Purchase your copy today CAFE CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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Reflections of a Bean Counter #2 THE TRUTH WILL SET YOU FREE Hands down if you’ve ever put off going to the dentist, the mechanic…the accountant. They’re only going to tell you things you don’t want to hear, right? Amen to that. And following on from the first instalment of this series; I really hate hearing bad financial news from myself! If I wasn’t an experienced accountant, I’d tell me that those numbers can’t be right. TRUTH #1 THE FIRST DRAFT USUALLY LOOKS BAD Perhaps I’m a pessimist, or perhaps just a conservative accountant. Whatever the case, when I hit <Enter> on the final number of a new forecast, I tend to cover my eyes and peak through the gaps in my fingers. I’m happy to recommend it as a tactic when you first look at a financial projection.The first draft of a budget or forecast usually looks bad. It’s not necessarily over confidence or laziness or some other character flaw. It just is.
Make reasonable changes. Once the figures are final, they will ALWAYS help you know what to do. Sometimes it’s obvious, like when our food costs went up while sales were falling. Other times it’s harder and you might be tempted to think that it’s all just guesswork. If you’re struggling to understand what the future might hold, consider Truth #3. TRUTH #3 SOMEBODY NEAR YOU HAS BEEN THROUGH IT BEFORE Not sure what a recession would do to your turnover? Wondering how much of your business a new competitor might take? Not sure if you should open on the weekend? Somebody you know, or somebody geographically near you, has been through your situation in the past. Give them a buzz. I’m happy to tell you that our retail sales fell 14% when a new shopping centre opened nearby. If you’re interested – ten weeks of road closure took 9% of our cafe turnover at the lowest point. Ask for specifics about somebody else’s experience. They’ll probably love to tell you and, if they think it’s confidential, remember it’s the percentages that matter and not the exact dollars.
TRUTH #2 EMOTION IS HEALTHY, DENIAL IS NOT
TRUTH #4 WITH A PLAN COMES CONFIDENCE
It’s normal to feel grumpy, disappointed or frustrated with the figures sometimes. I’d just encourage you to use that power for good. The emotion can easily lead to good questions about the numbers and the assumptions that produced them. For example, will wages really only increase by inflation, are there customers who could pay earlier or did you copy a figure from last year that no longer applies?
When you’ve made sense of the numbers and you have, at least, some idea what you’re going to do, there comes confidence…and extra hours of sleep!!! Confidence is a valuable attribute in executing your plan because confidence will help you communicate with others. Next time…The Problem to the Answer
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“PERHAPS I’M A PESSIMIST, OR PERHAPS JUST A CONSERVATIVE ACCOUNTANT. WHATEVER THE CASE, WHEN I HIT <ENTER> ON THE FINAL NUMBER OF A NEW FORECAST, I TEND TO COVER MY EYES AND PEAK THROUGH THE GAPS IN MY FINGERS. ”
Martyn Smith is managing director of Ricca Coffee Company in Thebarton, South Australia. He is a Chartered Accountant and graduate member of the Australian Institute of Company Directors. This article contains general information only and should not be taken as constituting professional advice.
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Frothy Monkey Chattanooga Cafe Review - by Jeremy Wall
Frothy Monkey’s Chattanooga store is just about everything
food orders, without any real weak spots in our order. I had
I look for in a breakfast through dinner restaurant. The
a nice flat white that would fit in anywhere in my Australian
beautifully renovated Chattanooga Choo Choo Hotel is a 4500
homeland. The loaded biscuits and gravy was tight! Think
square foot foodie’s paradise. The venue has a perfect balance
southern comfort food blending perfectly with an Aussie big
of new and old details, with extra high ceilings, rustic red brick
breakfast!
walls and matte black steel beams. Inside is a healthy mix of tables, booths and bar-seating as well as a mezzanine level and
Although I didn’t get a chance to come back later in the day,
additional seating on the outdoor patio. It’s really one of those
it felt like the place to come for after work craft beers or a
great spots that works for anything from breakfast for 2, lunch
few weekend cocktails. Their weekly ‘Wine Down Wednesday’
with the family or dinner and drinks for 20. In the middle
event has become a massive hit with the locals who enjoy 3
is a thoughtful bar layout with a La Marzocco Strada as the
glasses of wine paired with light snacks for $15 – how can you
cornerstone of the fitout. The paint job on the Strada is one of
say no!?
the better-looking colours I’ve seen on an espresso machine: somewhere between a metallic bronze and tan in colour, with
Since 2004 Frothy Monkey has been a household name in the
black details.
Tennessee coffee industry and local community. Chattanooga is just one of 6 brick-and-mortar locations, as well as a
The product and staff don’t disappoint either. Going for
separate roasting facility, they’ve approached the small
brunch with a group, we got a wide variety of coffee and
franchise business model with great success.
Ph- +1 423 680 6343 W- www.frothymonkey.com I- @frothymonkey A- 1400 Market St, Chattanooga, TN, USA, 37402
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Crema Coffee Nashville Cafe Review - by Jeremy Wall
When asked about specialty coffee in America the mind
many an Aussie. I had a delightful Kenyan pour-over with that
almost always jumps to Portland and Seattle, with a little bit
very recognizable black currant note and wine-like acidity. My
of New York and California sprinkled in to the conversation.
friend had a deliciously balanced, creamy cappuccino on the
The concept of Nashville Tennessee as a coffee hub hadn’t
house blend. They source quality milk from local Tennessee
even slightly crossed my mind until attending the Golden Bean
farmers and it shows!
Roasting Competition in the heart of Music City in 2019. What I found was a thriving coffee community with several notable
The food menu is fairly small. There are a few savoury options
shops and roasters!
and pastries from a local bakery. Enough for a light brunch or mid-afternoon nibble, but I wouldn’t recommend coming in
Crema Coffee stands out as a top pick for locals and visitors
for lunch on an empty stomach - their coffee is the main focus.
alike. Owners Rachel and Ben Lehman started their coffee
We both had the avocado toast, which was delicious and
journey from humble beginnings in 2007, with little more
everything you want in an avo toast, but again it isn’t what
than an old engine repair garage, their own hands and a
you come to Crema for, their coffee is.
dream. The Lehmans’ approach to developing their business is very much a focus on quality coffee and the right staff first,
A particularly pleasing aspect of Crema is their commitment to
everything else second – a mantra so simple and perhaps
being environmentally conscious, an attribute far less common
obvious, but often lost in the age of aesthetics and Instagram.
in the South when compared to the coast. They go to great efforts to use only recyclable or compostable products in
Over the years they’ve certainly created a beautiful little space:
the cafe and look to do the same as much as possible in the
a coat of paint here, a knocked out wall there, the addition
roasting side of the business.
of a Diedrich roaster in the back, moving said roaster to a separate facility to allow more space for customers as well
All in all, Crema is a delightful business. The staff are friendly,
as an education space. Bit by bit they’ve transformed the old
the space welcoming and the owners intentional and serious
repair shop into the beautiful, airy, whitewashed venue you
about serving exceptional quality. Crema is the perfect place
find today.
for a sunny Sunday morning, taking time out to relax out on the deck with a friend and a great cup of coffee.
The coffee is fantastic; shutting down the sweeping generalisation of “American coffee is terrible” heard from
Ph- +1 615 255 8311 W- www.crema-coffee.com I- @cremacrema A- 15 Hermitage Ave, Nashville, TN, USA, 37210
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DOWNLOAD AND PRINT YOUR A3 POSTER HERE
2019 2020
september |2019 23-25 TEA & COFFEE WORLD CONFERENCE - HONG KONG
december |2019
october |2019 18-22 HOST MILANO - MILAN, ITALY
january |2020 10-12 VIENNA COFFEE FESTIVAL - VIENNA
14-15 COFFEE & TEA FESTIVAL VALLEY FORGE VALLEY FORGE, PENNSYLVANIA
november |2019 19-23 GOLDEN BEAN AUSTRALIA - PORT MACQUARIE
february |2020 01-02 TORONTO TEA FESTIVAL - TORONTO, CANADA
may |2020
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march |2020
23-26 SPECIALTY COFFEE EXPO - PORTLAND, USA
08-10 COFFEE FEST NEW YORK - NEW YORK, USA
04-07 MICE & WBC (WORLD BARISTA CHAMPIONSHIP AND WORLD BREWERS CUP) - MELBOURNE
august |2020
july |2020
june |2020 18-20 WORLD COFFEE CHAMPIONSHIPS - WARSAW, POLAND
01-03 JAPAN INTERNATIONAL TEA SHOW - YOKOHAMA, JAPAN
30-01 SEP EXPO BRASIL CHOCOLATE (EBC) - SÃ&#x192;O PAULO, BRAZIL
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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 CULTURE DIGITAL - MORE THAN JUST A MAGAZINE
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Iconic Australian coffee chain serves up 10th international market with Vietnam opening
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THE COFFEE CLUB HAS ADDED A NEW STORE AND NEW MARKET TO ITS GROWING PORTFOLIO, WITH THE OPENING OF ITS VIETNAM ESTABLISHMENT EARLIER THIS MONTH.
The Coffee Club in Vietnam will cater to locals and
Ms Julianne Cowley of the Australian Consulate
travellers, offering a relaxed atmosphere where
General who officiated the opening ceremony said
workers, students, tourists and families can all enjoy
that The Coffee Club is already a familiar brand with
time away from the hustle and bustle of Ho Chi
many Vietnamese people who have travelled to
Minh.
Australia and is set to become a household name as
Nick Bryden, Minor DKL Food Group CEO said the
more people experience the hospitality.
restaurant-style format provides an all-day dining
“[The launch of The Coffee Club] is a practical
experience with a menu balancing famous The
example of how we want to link our nations. The
Coffee Club favourites and local Asian dishes.
Coffee Club will not only create local jobs; but builds
“The Coffee Club offers a distinctive restaurant experience with great selections of food and
on so many other links between our countries,” she said.
beverage menus, excellent coffee and a welcoming
Since opening its doors in Brisbane in 1989, The
relaxed atmosphere enriching the contemporary
Coffee Club has become Australia’s largest home-
lifestyles of Vietnamese consumers,” said Nick.
grown cafe group serving approximately 40 million
“Our menu in Vietnam is unique to this country. Customers will enjoy a mix of our international
customers in more than 500 stores. WWW.COFFEECLUB.COM.AU
signature drinks and dishes with locally inspired favourites.
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