Cafe Culture Issue #43 by Cafe Culture

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 43

AUSTRALIAN

DIRECTORY

WHY ARE

Aussie CafÃ©s TAKING OVER

AMERICA?

Find everything you're looking for

// G R E E N B E A N // T R A I N I N G // I N S U R A N C E // M AC H I N ES // M I L K // A N D M O R E

* New specialty blends available online.

For all things coffee. Available online and delivered to your door.

www.dimattinacoffee.com.au

WHY ARE

Aussie Cafés TAKING OVER

THE

AMERICA?

48. It’s taken 18 months of blood, sweat, tears and some big life decisions, but Extraction Artisan Coffee is ﬁnally ready to change the game in The City of Logan for coffee lovers.

20. WHY AUSSIE? Why are Aussie café concepts springing up in American cities?

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

90. Barbecue in Australia

Regulars

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

is booming. Wood ﬁred or charcoal 'low and slow' cooking continues to take over many backyards and cafés.

9. NEWS FROM ABOVE

92. HOT CAFÉ REVIEWS

News from above with Phillip Di Bella.

We check out some of the best cafés from around the country.

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

protect your most valuable assets Insurance, a necessary investment

www.justcoffeeinsurance.com.au

CALL 1300 60 50 61 TODAY AND QUOTE CAFE

96. CAFÉ SUPPLIER DIRECTORY Businesses supporting the café industry.

CHUX heavy duty SuperwipesÂŽ will help you keep the focus on food safety as well as providing you with exceptional absorbency, durability and rinse-ability.

TRUSTED QUALITY COLOUR CODING FOR HYGIENE SAFETY

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6. BY JUSTEEN SINGLE EDITOR CAFÉ CULTURE MAGAZINE THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 43

AUSTRALIAN

DIRECTORY

WHY ARE

Aussie Cafés TAKING OVER

AMERICA?

editor’s

WELCOME TO

NOTE.

issue 43 OF CAFÉ CULTURE MAGAZINE

here has the year gone? My FB page tells me that this time last year I was holidaying in the Northern Hemisphere enjoying a hot European summer, eating gelato and drinking Limoncello. I know some of you have been enjoying the same this year while taking part in the WBC in Dublin, how lucky we all are. Congratulations to all of the Aussies that participated in the competitions this year, it was tough and our representatives did us proud. To get a taste of Dublin, in this issue we’ve included an interview with Colin Harmon, four time Irish Barista Champion and WBC finalist. This guy had a lucrative career in finance before devoting everything to coffee. The interview is very insightful and he offers some great advice for anyone wishing to compete or open their own business one day. Now, as winter is most definitely upon us, the lure of an open fire with a good read in hand is tempting so here’s what else is in store for this issue. It’s another super edition and we’ve got it all covered. With over 100 pages we feature our annual Supplier Directory. We get into coffee with Anne Cooper’s Roasting Tips (part 2) and the opening of First Crop’s innovative Maillard Atelier. We have back to basics with tea brewing simplified, along with travel stories from Andy Freeman in Costa Rica and the charity driven travel by Steve McGinness in Cambodia. Fi Mason also hits out across Vietnam on a motorbike for some not so “Easy Riding”. Also, with Millenials now the largest generation in history we thought it timely to include some tips on training teenagers, and finally you can pick up some really helpful information on how to manage the current wage increases on page 56. Enjoy!

COMPAK GOLDEN BEAN OPENS ONLINE ENTRIES We are very excited to announce that the new online entry and registration platform is now open for the Compak Golden Bean. To enter and/ or attend the event just jump onto our website and follow the prompts. AUSTRALIA: www.goldenbean.com.au WHEN: 16 to 19 November 2016 WHERE: Rydges Hotel - Port Macquarie NSW AU NORTH AMERICA: www.goldenbean.com WHEN: 14 to 17 September 2016 WHERE: Castaway - Portland Oregon USA

SPECIAL OFFER! Alisa Newey is offering a free copy of her book “ Open Restaurants That Flourish” for 50 readers of Café Culture. “Open Restaurants That Flourish” is written for café and restaurant owners who have a big vision for their business and want to expand their business and open new sites. Written collaboratively with Australian experts in Branding, Leasing, Design, Shop ﬁtting, Marketing and Hospitality Business Operations “Open Restaurants That Flourish” provides the ﬁrst how-to guide for Hospitality Business Expansion in the Australian market. Enter your details through this link newproject.renewdesign.com.au/1 to register for your free copy!

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ISSUE 43 OF CAFÉ CULTURE

CONTACTS EDITOR - JUSTEEN SINGLE JUSTEEN@CAFECULTURE.COM PHONE: (02) 6583 7163 MOBILE: 0404 837 608 FAX: (02) 6583 7169 STAFF WRITER & COPY EDITOR - BEN COOPER BEN@CAFECULTURE.COM ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 SALES EXECUTIVE - DAVID STARK DAVID.STARK@CAFECULTURE.COM MOBILE: 0411 655 411 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM MEDIA RELEASES TO JUSTEEN@CAFECULTURE.COM No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers. DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reﬂect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

Cafe

CONTRIBUTORS CONTRIBUTORS.

SHARYN JOHNSTON Sharyn is the CEO and founder of Australian Tea Masters. She has lived and worked in many

CHRISTINE COTTRELL

countries around the world and has travelled extensively. She

Christine is a widely travelled coffee enthusiast

recognised how tea was consumed

with a passion for writing and photography.

both in business and pleasure in different

She’s the author of the Barista Bible (now in

cultures, and found the enormous amount of

its 2nd international edition) and the Perfect

varying ﬂavours and tastes quite amazing, this

Espresso Training System – a series of coffee

interest became addictive. Sharyn is regularly

books and training materials that are now

invited to judge teas around the world and is a

selling globally.

member of the International Tea Committee.

ALISA NEWEY Alisa Newey lives and breathes Brisbane’s café and restaurant scene so much that her ﬁrm Renew Design has become a world leader in making hospitality spaces truly memorable. Alisa is not only a designer but also the author

BEN COOPER

of Open Restaurants that Flourish.

MARK BEATTIE Mark Beattie is the Director of Coffee Roasters Australia. Having experience with coffee at both a corporate and small business level allows Mark to provide valuable assistance and advice to coffee companies. Mark's passion is for the

Ben has joined Cafe Culture after stretches as a

coffee equipment at Coffee Roasters Australia

news reporter and magazine staff writer, keen

and in seeing that customers' coffee industry

to share his fascination with all things cultural.

dreams are realised.

He is most commonly found entertaining this fascination from the corner table of a cafe, furiously typing as he scans online for the latest trends and styles in this ever-changing industry.

ANDY FREEMAN Andy is the owner/operator of CoffeeSnobs.com.au, the biggest and busiest coffee website in the Southern Hemisphere. Under the Coffee Snobs banner, Andy roasts coffee and is a previous overall winner of the Golden Bean roasting competition. This decade in the industry has been an amazing learning and sharing experience, and he’s looking forward to enjoying more of the journey ahead.

RE-THINKING LOCK-IN CONTRACTS

F R O M

A B O V E

FOR YOUR BUSINESS

ne of my greatest frustrations with this industry is seeing cafe owners get locked into product supply contracts that do not allow them flexibility to exit the relationship if they wish to. I have always been an advocate for business owners retaining their freedom of choice when it comes to suppliers. A lock-in contract restricts the owner’s recourse if they are unhappy with the level of service or product quality. As a business owner myself, I can of course understand there will always be circumstances where having a contract is necessary for ensuring the long-term success of the business. However, it’s important to keep in mind that someone always pays, so what seems sweet at the start can become bitter once you’ve signed on the dotted line. So what happens when the product and service supplied is inconsistent or drops in quality? The owner is left with little choice but to wait out the contract terms whilst their

business, staff and ultimately customers suffer from the effects of a sub-par supplier. My advice to cafe owners is to push back on these suppliers and work towards developing an equally accountable relationship. Imagine if owners simply refused to sign contracts; suppliers would have to work harder than ever to secure and retain accounts. Honest, upfront discussion and agreements should be had at the outset between the customer and supplier. This will ensure expectations are clearly identified and the customer receives what they want from the relationship. At the same time, this gives the supplier the opportunity to realistically evaluate if they can deliver on the expectations or not. From that conversation, business owners should be looking to secure agreements that clearly outline the responsibilities of the supplier as well as defined timeframes as opposed to signing contracts that only outline the business owner’s responsibilities.

In the event that these promises aren’t met, the business owner will have the opportunity to request changes rather than being resigned to simply “putting up” with the supplier. At Di Bella Coffee, we view service level agreements as our binding contract to the customer to deliver the highest level of service and product quality. It gives customers an assurance that their needs will be met and maps out the requirements our team must achieve. I encourage all cafe owners to explore opportunities for an open dialogue with suppliers and to form positive working relationships. It could make all the difference for their business and their customers in the long-run.

To find out more, visit: www.castawayfoodpackaging.com.au

10. WITH SEAN EDWARDS

Cafe

PUBLISHERS

NOte. Cafe Biz Brisbane, Sean Edwards, Reg Barber and Roger Ringwood

ow fast has this year gone? It must be the older you get the busier life is. I tend to be working harder and longer than I ever did. But it’s all a fun journey if you keep it simple and don’t take things too seriously. We have already completed three rounds of our Café Biz Roadshow, visiting Brisbane, Darwin and Adelaide. It’s nice to get to places we have not been active in before. It was interesting to see the café culture in Darwin and the way it has developed in an extreme tropical location and how the cold coffee menu is very dominant with most businesses developing some form of cold brew. I have to be honest, we have struggled with the Café Biz Roadshow to get full houses in these locations due to many café owners won't break their work cycle to go out and educate themselves in this complex business. It’s a shame, because if the cafe owner is too time poor to move the business forward the longevity of the business may be short lived. We work in a very fast paced, trend driven industry and what we did ﬁve years ago may not always work today. People have an

amazing range of choices now because of our ever growing supply of cafés. This may mean that your business could be coming off trend and you start to lose customers. You therefore need to keep retraining yourself, as the business owner it’s not just about staff training, you are the most important part of the cycle. Some great advice I received when I ﬁrst went into business was to invest in your own knowledge base and understand all parts of the business. This does not mean you have to work on all parts of the business just understand it and use your skill set to manage the café. Too many café owners think getting down and dirty means you will have a good business, often being able to delegate and manage your time better helps you become a better leader. With all the talk lately about the millennial generation I have been thinking. These 20 to 30 year olds have been accused of being lazy, what generation hasn’t? Is it a real issue or just another passing phase in time. Well they are now said to be the largest generation in history and they are about to hit their prime so we better take note. Being on the cusp of Gen X myself, it’s all good and well for me to blame

the other generation, however I think we have created them because we are tired of keeping up with technology and understanding programs, social media and reading instruction manuals. I say this as I am sitting on the river in Portland Oregon, the same river that claimed my iPhone a few days earlier. Do you think I kept up with technology and backed up all my contacts into the cloud. No that was the job of my millennial children and my younger smarter workforce that I employ to look after me and help keep me on track for the future. When I was young I thought I was never going to be as old as my parents and I was going to keep a young mind forever. Sorry to disappoint but that doesn’t happen, the brain gets slower and the body gets tired. So, I’m all for seeing this group of “spoilt” youngsters, who I have invested in grow our future. Who knows what surprises are instore when they leave home at 35 years of age and run the world. I will now get back to reprogramming my new phone and yes I am going to teach myself a new skill so I suggest you do the same in your café business and prepare yourself for a long summer ahead.

OFFICIAL GRINDER OF THE COMPAK GOLDEN BEAN 2015

12.

CUltUreD BONDI CHAI Australia’s most awarded chai latte – and one of the most loved! In the vanguard of the Australian ‘chai latte phenomenon’ when it was launched in 2005, Bondi Chai continues to lead the field with a reputation as the ‘gold standard’ chai latte. A unique milk-soluble formula makes it easy to quickly prepare a consistently delicious, almost addictive chai latte. And as a concentrated product, Bondi Chai’s low-dosage rates make it very profitable. Made with natural ingredients and no industrial nasties, Bondi Chai also ticks all the boxes for increasingly healthconscious customers and is certified gluten free. Available in 1kg, 200g and portion-controlled foil packs and supported by an excellent range of crockery and POS material. CONTACT

T. 1300 764 299 E. info@bondichai.com.au W. www.bondichai.com.au

COLD PRESS

JUICER Looking to add a new revenue stream to your business? The Hurom H22 Commercial Cold Press Juicer is speciﬁcally designed for any small business or commercial operation. Take advantage of the growing health trend for Cold Pressed Juice and nutritious Nut Milks and capitalise on over 40 years of Hurom technological expertise and commitment to health and wellbeing. Comprising a heavy duty design with twice the chamber capacity of Hurom’s consumer models, the H22 can be run for up to 8 hours continuously and includes 3 complete top sections for continued operation – simply switch out one juice for another. The H22 is whisper quiet, small enough to sit within any busy work area, BPA free and is guaranteed to produce the highest yield of any Cold Press Juicer on the market. CONTACT

Kitl Cold Processed! Award winning, cold processed boutique Kitl Syrups, made from organic ingredients, are a healthy and delightful new alternative on café menus. Four delicious ﬂavours: Elderﬂower, Mint, Ginger and Grapefruit, Kitl is versatile in its uses: mix with sparkling water for a refreshing beverage, poured over ice cream, add as a cocktail mixer or as the perfect winter warmers and tea sweetners for this time of year. Each 500ml Kitl bottle makes 5.5 litres. CONTACT KITL AUSTRALIA

T. 0409 040 174 E. kitl.australia@gmail.com W. www.kitl.com.au

P. 1300 714 462 E. info@hurom.com.au W. www.hurom.com.au

BETTER

Coffee Relationships The Coffee Spanish book contains essential technical Spanish, plus advice needed by coffee buyers and roasters to communicate clearly. Not a “Learn to speak Spanish book”, it is written for anyone who is in coffee and wants to learn more about the language we all use and confuse in the green coffee buying & selling business. ‘Coffee Spanish’ is our phrase for the unique lingo, jargon, and slang that makes up the lingua franca of coffee in Latin America. It is often a combination of Spanish and English and local customs that deﬁes literal translation. This ﬁeld guide should serve as a key in helping you to open the door to better coffee relationships. Available at www.CoffeeSpanish.com CONTACT

Or E. andy@coffeespanish.com or andrew@coffeespanish.com

CUltUreD

14.

STC I

Specialty Turkish Coffee

So Natural BARISTA SOY

So Natural Barista Soy Milk is Australia’s newest specialty milk designed especially for the use with Australian coffee. With quality ingredients the range contains no artiﬁcial colours, ﬂavours or preservatives and allows our nation of skilled baristas to make the ultimate latte every time they pour. CONTACT

P. 1800 646 231 W. www.ffgl.com.au FB. www.facebook.com/FreedomFoodsGroup

The Art of the Apron

The STC Pro designed by Turgay YILDIZLI (2013 World Cezve/Ibrik Champion) and handcrafted by SOY in Turkey has a unique construction creating ideal turbulence without increasing brew agitation leading to a more even extraction when compared to traditional Turkish coffee pots. The STC Stand X is a portable stainless steel multifunctional stand. It can function as a kettle heating stand, pour over stand and a Turkish coffee brewing stand. It is compatible with most kettles, popular drip brewers as well as most cezve/ibriks. STC I Specialty Turkish Coffee’s mission is to improve the standards of Turkish Coffee and raise it up to the place it deserves in the specialty coffee community. CONTACT

W. www.specialtyturkishcoffee.com

CUltUreD

HOT APPLE CIDER

HUROM H22 L COMMERCIAL

COLD PRESS JUICER

Those Girls Beverage Co. have made winter much more enjoyable for Australia. Their New York inspired, non-alcoholic Hot Apple Cider has hit the wholesale market at the perfect time to bring smiles to the faces of those who are feeling the cold. The liquid gold Hot Apple Cider tastes like apple pie and contains no added sugar. Made with 100% Australian apples and ﬁrst to market in Australia, this delicious hot beverage is vegan friendly, lactose free & gluten free. Share the love and stock Those Girls Hot Apple Cider at your venue this winter. CONTACT

THOSE GIRLS BEVERAGE CO. PTY LTD P. +61 400 330 345 E: info@thosegirls.com.au W: www.thosegirls.com.au

CARTON & CO Water Pure Water. One of life’s essentials. Simply packaged in an ecofriendly, recyclable carton. Carton & Co was created in Australia to shake up bottled water. To do things differently and create better outcomes without sacriﬁcing convenience. Customers love the ‘guilt-free’ nature of Carton & Co water. The BPA-free, recyclable packaging is made from renewable resources and is largely biodegradable. It’s one small step toward a more sustainable future. CONTACT

E. info@cartonandco.com.au

W. cartonandco.com.au

Finance available with:

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14-17 SEPTEMBER 2016 CASTAWAY PORTLAND, OR

16-19 NOVEMBER 2016 Rydges Port Macquarie, NSW

www.goldenbean.com

www.goldenbean.com.au

BY BEN COOPER 17.

CAFE People

Ned Schepis MANAGING DIRECTOR JUST COFFEE INSURANCE

NED SCHEPIS GREW UP WITH COFFEE AS HIS CONSTANT COMPANION. IT WAS ALWAYS THERE – FROM A VERY YOUNG AGE, IT WAS ALL AROUND,” HE SAYS.

ed comes from a Sicilian family which meant he “grew up having short blacks morning and night. I can remember as a young kid, my grandmother used to put the percolated coffee on the stove and I’d have some with her and my mother with a little sugar.” Growing up drinking and loving coffee meant Ned had his ears open when a longstanding client came to him with an issue. The client had bought into the mobile coffee industry but couldn’t find insurance. In his usual fashion, Ned started doing the hard yards. “I spent 12 months researching the mobile coffee insurance industry, finding out what was needed and what was not. At that stage I was unaware of any particular insurance designed for the mobile coffee market. So with this information and research, I designed a policy with benefits and features that would suit this particular market. Finding an insurance company that would do this became more dificult until one company finally understood the concept and came on board.” The rest, as they say in the classics, is history and Just Coffee Insurance is now Australia’s number one supplier of insurance for the mobile coffee industry. Ned also now works with hundreds of cafes around the country to get them the right cover. But none of it would have happened without careful planning. “My research made me realise how big the industry really was, and that led me to register the name and set up Just Coffee Insurance to specialise in what the industry needed.” Ned is understandably proud of the company’s high standing – a

position built on the Just Coffee Insurance difference. The policy wording, the definitions, the premiums and the excesses are all specifically tailored to the needs of those in the industry. Yet all Ned’s research, experience and technical proficiency would be worth naught if it were not for his easygoing and affable nature. At Café Biz and other industry events, he is always at the centre of the action fielding flurries of questions from the keenest young beans. Indeed, most people are bowled over by Ned’s smile before they have even met him so it’s not surprising his childhood nickname was ‘Smiley’. “They say that ‘a smile is worth a thousand words’ and I’ve seen that time and time again. Life’s better with a smile.” Ned’s optimism and warmth are why so many people in the industry have such a fondness for him. “I really enjoy getting along and exhibiting at cafe industry events,” he says. “For me, events and exhibitions are where I learn so much as well as passing on my knowledge during seminars and while meeting people". Just Coffee Insurance can help all café and coffee businesses get the right cover. Contact them by phoning 1300 605 061 or www.justcoffeeinsurance.com.au

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LA MARZOCCO DISTRIBUTOR COMPAK COFFEE GRINDERS POP UP COFFEE CARTS CUSTOM BUILT EQUIPMENT SPARE PARTS AND SERVICES 20 Rocklea drive port melbourne victoria showroom appointments BY requesT dean@xtracted.com.au www.xtracted.com.au 03 9661 7537

Quality Knowledge Passion

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20. BY SEAN EDWARDS

WHY ARE

Aussie Cafés TAKING OVER

AMERICA?

Why Aussie?

hy are Aussie café concepts springing up in American cities? It’s because the High Quality Cafe (HiQC) is a proﬁtable business model that has longevity in the complex and ever-changing hospitality business of café service. Restaurants have a limited shelf life, especially high-end dining businesses. The High Quality Café concept developed in Australia with a well-designed food program combined with excellent specialty coffee service now has its own identity in the marketplace. We all hear about the huge success of Australian coffee businesses like Bluestone

doing well on New York’s streets: this is because they are offering more choice than just a good espresso-based drink and a pastry, unlike most USA coffee shop structures. Success stories like Toby’s Estate have grown to have numerous cafes in America because these businesses offer a decent food choice combined with great fresh roasted coffee. DON’T FORGET BREAKFAST These businesses are also offering simple but quality breakfast menus - we all know this is the best time of the day to extract the dollar from the punter and get the cash before they wake up.

AND THE REST Other Australian café entrepreneurs like Mark Dundon of Melbourne’s Seven Seeds fame is doing well in America with his West Hollywood café in Los Angeles and his new styled version of his famous Sydney joint venture, The Paramount Project is gaining legs. Other iconic Australian based cafes like Little Collins in New York and the Collins Quarter in Savana, Georgia are all good examples of Aussie café culture changing the game. TIME FOR CHANGE Starbucks set the American standard 20 years

21.

ago for how the coffee shop or espresso bar model looks and operates. The model was solid and has worked well in busy CBD locations, but as people see the need for change, trends shift in café service levels. Starbucks have recognised this and are changing their look with the new Starbucks Reserve which has employed specialty coffee concepts, even borrowing our famous Southern Hemisphere beverage of the humble but popular ﬂat white. I struggle to see how the specialty cafés in the USA are still making a living just selling coffee and 60% OF COFFEES SERVED IN AMERICAN CAFES ARE BREWED COFFEE WHILE AUSTRALIA HAS A CULTURE OF 98% ESPRESSO BASED DRINKS AND THEY ARE MOSTLY MILK BASE. light snacks out of a deli cabinet. Of course, the numbers of people are larger and the volumes are bigger but the per head spend is small compared to the Australian café solution. This will be the main catalyst for the American café structure’s push to be more proﬁtable. AMERICAN/AUSSIE UNDERSTANDING One thing Australians need to understand is American coffee service is very different: 60% of coffees served in American cafes are brewed coffee while Australia has a culture of 98% espresso based drinks and they are mostly milk based. And while I know a nation can’t be converted overnight just because we think we do it better, I love the concept of brewed coffee especially when it's fresh and is a good single estate bean. Many of the Aussie cafes in the USA have tossed the old ‘avocado smash’ on the breakfast menu, thus claiming it to be an Aussie iconic café standard dish. I don’t mind the odd avocado on toast but it’s not really our café signature dish. The big innovation in the Australian café menu is putting high quality fresh products using high skilled cooking practices developed by restaurant chefs on the menu board. This does not mean expensive food – it just means good, clean food

that is delivered in a quality café setting with amazing coffee service. And the nice thing about the new modern café food concept is there is no booking, you rock up at lunchtime and get a table because it’s first in best dressed. ON THE GROUND I spent six months last year living in Portland and have helped Matt Milletto and his team at Water Avenue Coffee develop an Australian style café model that the American market will welcome. Water Avenue already had a good strong coffee following but food sales were low even though Matt’s offering was quality deli cabinet items. They have now introduced a welltravelled, high-end restaurant chef Ryan Kennedy into the scenario. Ryan’s menu is still very simple and light and has incorporated trendy food styles like paleo, organic, low fat and many farm gate products along with the coffee philosophy that Water Avenue Coffee have been practising in beverage production. Water Avenue’s chef Kennedy learned to respect the food he consumed at an early age. He grew up on a ten-acre ranch in Colorado where his family raised rabbits and grew most of their own vegetables. Ryan qualified as chef at the Western Culinary Institute in Portland, which is where his life-long passion for cooking locally-sourced ingredients was born. Since that time, Kennedy has worked as the Butcher at Les Nomades in Chicago and at the Thomas Keller-owned Bouchon in Yountville, CA, where he learned fundamental culinary techniques and respect for all aspects of the restaurant industry. In between these two stints, he worked one-on-one with farmers and ranchers sourcing sustainable livestock in the Pacific Northwest. After moving to Houston to raise his young family, Kennedy took a position in the coffee industry, working as a cafe manager for Blacksmith. The coffee community in Texas offered a launching pad for Ryan to build a recipe database of simple foods that paired well with coffee. He has now returned to Portland and partnered with the Water Avenue team and owner Matt Milletto to create a locally-sourced, fresh, simple and Australian inspired menu.

Ryan and his team at Water Avenue have the challenge in the city of Portland to compete in the same space with some pretty amazing coffee businesses including Stumptown, Coava, Barista, and Heart Coffee. These coffee businesses do great coffee but have limited food offerings so Water Avenue is looking at Australia’s HiQC model for some inspiration to fill this void. Matt and Bruce Milletto travelled down to Australia as guest speakers at the Golden Bean Roasting Competition a few years back and had a look at the café scene in Sydney and Melbourne. They have stuck to a planned attack in affecting change at Water Avenue that included getting a chef on board who understands their vision. Ryan is using some very cool cooking techniques in his menu presentation at Water Avenue, firstly because he was tight for space in the kitchen area so he incorporated cooking tools like a sous vide bath, a bank of induction hotplates, a small Combi oven and some contact grills. The kitchen looks more like a lab but Ryan with his hi tech tools can put some pretty incredible dishes out in quick time. I was lucky enough to be there during the few weeks of the menu changes at Water Avenue and was blown away by the simple but tasty soft scrambled egg breakfast bun. More complete dishes include the baked eggs with rapini, kale, chermoula, goat cheese and routons. I can see the HiQC model sticking around for a long time and it’s certain to have significant impacts on the North American market in the near future, in the same way seen in the geographically closer Asian markets that have had direct Australian fusion. I am very proud of the Australians that have taken on the adventure and changed emerging markets through their passion and innovation of the café lifestyle they know and believe in. It’s a fun business to be in when everything is running smoothly but it can also be disastrous if you get the plan wrong just slightly. I believe we have about 500 HiQC cafes in Australia and the number is growing as regional areas embrace the concept and further the momentum.

22.

DC’S APPROACH TO SPECIALTY COFFEE IS DIFFERENT. THEY SEE BEYOND COFFEE CULTURE AND SEE COFFEE AS A PART OF CULTURE. hey continue to explore different mediums that bridge the grower to the consumer to deliver the specialty coffee message. This unconventional way of doing business starts at the top, with two visionaries taking this team forward, each managing their own divisions with care. This lateral management model combines Rob Stewart and Derek Doyle’s expertise and experience to what is traditionally the top role, allowing them to share their knowledge and involvement through the entire organisation. Since 2002 DC has been committed to roasting specialty coffee. Rob said, “Specialty grade coffee is a given at DC! We don’t see this as a point of difference. We see this as a nonnegotiable and it’s an attitude that is ingrained in all of our staff.” With this mantra, DC has since expanded its operations in NSW by setting up camp in the suburb of Potts Point in an old heritage listed Laundry adequately named The DC Laundry. “We are a Melbourne coffee roaster, simply because our manufacturing

infrastructure is there, but we have been servicing the Sydney and Adelaide markets since day one. We found that in Sydney, we needed a base for our team and a place that we could demonstrate the potential of our coffee, so we created the space that is the DC Laundry. This space isn’t a cafe, it is part showroom, part cupping room and part disco,” Rob said. “It’s a relaxed atmosphere, where our customers and their staff can use their time practically away from the pressures of their own businesses. Whether it’s experimenting with alternative brew methods, cupping single origins, barista training or latte art practise, there is always something going on.” DC CULTURE DC’s celebration of culture rather than the specialty coffee culture is driven by support they have been giving to independent artists in both the music industry and in the visual arts. DC started supporting the music industry at a time where licencing laws were affecting the live music scene in Melbourne and some

of the venues and artists suffering from this were DC clients or employees. Rob said, “We found ourselves in a unique position to offer support and create a program that celebrated and supported unsigned artists and take the ﬁnancial burden off the venues. “We have since supported over 80 bands, several live music venues, music schools and public radio stations. We assisted in PR campaigns and the recent pressing of an album.” To assist this initiative, DC launched the B-side as a fund raising coffee that supported the program. B-Side’s make up comprises of some beautiful origins such as The Nicaraguan Luis Bellatez and Colombian Santa Rita, maintaining DC’s stance on quality. The music program snowballed and soon DC’s attention turned to the Visual Arts by providing independent artists a giant canvas for them to express their creative ﬂair. DC’s packaging became the medium for these artists, and it was kicked off with Sydney artist, Thomas Townend, and his unique tattoo inspired design

“WE GAVE THE ARTISTS A WIDE BERTH TO CREATE A PIECE THAT THEY FELT INTERPRETED THE UNIQUENESS OF THE COFFEE THEY WERE DESIGNING FOR.”

for the Monsoon blend. This was followed by another Sydney artist, Sindy Sinn, and his street/rock and roll style artwork for the Reale Blend. Rob said, “We gave the artists a wide berth to create a piece that they felt interpreted the uniqueness of the coffee they were designing for.” Rob said that the exposure given to these artists has had an incredible inﬂuence on their work and DC has already two more artists designing more works to be released later this year. This continual push from DC away from the specialty industry and the barrage of noise created from companies spreading the same message, offers DC a unique space to voice their brand culture and have fun doing it. “The team at DC puts a lot of effort into creating a brand culture that is supportive of independent thinking, challenging and fun, but at the heart of it all is coffee. If we don’t get this right than all the peripheral stuff falls over. Our relationships we have built over the years with the farms we support is paramount to DC whether it’s with the Mandiri Coop in Sumatra or Boa Esperanca in Brazil, they are an extension of the greater DC family,” Rob said. “We invest heavily in our staff and in our customers so they understand the philosophy of specialty coffee and the effort we take from origin to cup, to make sure it’s bang on every time.” DC’s collaboration with likeminded entities has seen them explore non-traditional styles of marketing and consumer engagement. This is all underpinned by a commitment to specialty coffee and exceptional service which creates a brand culture none like any you will ﬁnd in the world of coffee. DC COFFEE: www.dccoffee.com.au

Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com

25.

Celebrating S YEAR MARCELLO NADILE FROM EUROESPRESSO MACHINE COMPANY IS CELEBRATING 30 YEARS OF DEDICATION TO A PASSION FOR ROASTING GREAT COFFEE, SUPPLYING UNIQUE AND ENDURING COFFEE MACHINES AND PROVIDING A PERSONALISED SERVICE TO THE COFFEE INDUSTRY.

uroespresso Machine Company was established in 1968 and was purchased by Marcello Nadile in 1986. As Australian agents for the famous La Pavoni coffee machines founded in Milan in 1905, Marcello found the need to marry the iconic Italian espresso cappuccino machines with a richly flavoured Italian style coffee, freshly roasted in Sydney for the Australian café and domestic market. Caffe` Euroblend became the trademark for his unique blends and single origins. Marcello personally selects green beans from a wide variety of countries for their distinctive tastes. He roasts them individually to express their fullest potential and harmoniously blends the different characteristics together to create a well balanced flavour that have pleased and satisfied many customers from all over Australia and the world for 30 years. For cafés, offices and domestic customers, one of the favourite blends has been the Pavoni Blend. Many other amazing blends to try are the Double Roast, House, French and Italian Blends. Marcello has recently expanded the business with the purchase of a larger roaster to produce greater volumes with the same precise craftsmanship. He also shares his expertise with other resellers, working closely to help establish and build their own brands of unique flavours through contract roasting. Marcello’s wife, Vera, mother of their 4 daughters and business

partner for 28 years, says “After recently visiting many countries in Europe, Asia and USA, I found many coffees seem to fall into the category of drinkable or undrinkable”, but when arriving in Milan, Italy – famous for the birth of the ﬁrst espresso machines produced for the world café market by La Pavoni in 1905 - she tasted magniﬁcent espressos just like Marcello’s home brew. “It was a heavenly taste! and reassuring to know that Marcello was producing world class, authentic espresso coffee.” Marcello Nadile’s experience and mastery in the art of coffee roasting and blending has been acknowledged with many awards. However the most important recognition is that of the customers who keep coming back for the great coffee, La Pavoni coffee machines and service that Marcello and the Euroespresso Team provide. Euroespresso Machine Co. Pty Ltd 165 Parramatta Rd Annandale NSW 2038 Hours: Mon to Fri 9.30am to 4.00pm, Sat 9.00am till 1pm Ph: 02 9560 7000 Email enquiries: uro@tpg.com.au Orders: shop@euroespresso.com.au Web: www.euroespresso.com.au Marcello and Vera also conduct free coffee making demo’s every 1st Saturday of the month. All are welcome.

Y TR EN EE FR

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28. BY BEN COOPER

SAVOURING

SWEET

SUCCESS ESPRESSO ROOM

CANBERRA IS CONTINUING TO PROVE ITSELF AS ONE OF AUSTRALIA’S MOST DYNAMIC AND INNOVATIVE CAFE SCENES, DUE IN LARGE PART TO THE WORK OF VISIONARIES INCLUDING ESPRESSO ROOM OWNER MICHAEL ROSE.

he last three years have seen Michael’s steady rise in the nation’s capital as Espresso Room has expanded: the first store was opened at Woden in 2013 and proved so popular it was forced within months to expand across the walkway. Another store followed the same year in Tuggeranong, a third was added in June, 2014 at Belconnen and last year Espresso Room won the Golden Bean for best franchise/chain. Each of his stores is the quintessential example of a High Quality Café (HiQC) that pairs the finest, freshest food with ONA Coffee approved by Project Origin, ensuring customers enjoy the finest blends that have been sourced ethically and sustainably. We caught up with Michael to delve a little deeper into his success. For the out of towner, what typifies Canberra’s coffee scene? I believe the Canberra coffee scene has

evolved in the last few years. There have been a lot of cafes opening up across the city in what seems like a ‘coffee boom’ and it has become more competitive. ONA Coffee’s founder, Sasa Sestic also put Canberra on the map when he won the title of Australian Barista Champion last year. He then went on to win the 2015 World Barista Competition and that gave us more international attention. Canberra is a small community where people are welcoming and humble. Everyone is always talking about new places that open up and their experiences. I like that the people of Canberra are happy to embrace new concepts with open arms. With our cool winters, it’s a great place to have a brew or two and I believe it’s a wonderful place to visit. Out of towners will not be disappointed with what we have to offer! What has inspired Espresso Room’s direction?

Passion, leadership and a willingness to learn everyday. I take pride in helping our baristas have access to the best training and equipment. It’s important to me that those who want it have the opportunity to learn more about the business side of things and take on higher responsibilities with the option of running and owning a portion of their own store. How has your work with ONA Coffee evolved over time? Sasa Sestic and I have been friends for many years. When I was creating the Espresso Room concept a few years ago, I always knew Sasa and ONA would play an important part in my business. I was particularly interested in ONA’s ethical green bean trading organisation, Project Origin, and the special relationships and direct trade they have with international coffee farmers. I had the privilege of travelling to one of these farms in India in 2014 with Sasa

where I was able to learn more about coffee processing and using funds raised through Project Origin, open a crèche for the children who lived on the coffee farm. Why has Espresso Room been so successful? When I ﬁrst created the Espresso Room concept, I felt there was a lack of specialty coffee inside shopping centres. I didn’t want the shoppers and tenants of the centres to miss out on the opportunity to get a quality coffee and to be able to try our other specialties like ﬁlter and pour over. I created the concept for our local community and to help bring a new vibe to the café scene inside shopping malls. It also gave us the opportunity to teach the community more about specialty coffee and also educate and promote Project Origin for ONA Coffee. How do you ensure Espresso Room maintains the HiQC model? As I mentioned before, ONA Coffee plays a big role in our business. They provide us with regular training and information to assist us in improving our products. Consistency is key so we ensure the baristas across all three stores are always in communication with one another to ensure everyone is kept up to date. Our top baristas also go to ‘Master Class’ training with ONA Coffee weekly and are able to share the skills learned with their teams. As the business owner, I am always striving to ensure we have the best products on offer in a comfortable atmosphere. I feel it’s also important to adapt

to change, whether it be moving to a bigger location to ensure we can comfortably cater to all of our customers as our client base increases or change the food offerings to include more substantial options. How has your team grown since winning the Golden Bean last year? We are always striving to be better. Our relationship with ONA Coffee is strong and we are always learning, whether it be about new blends of coffee, trips to international coffee farms or new techniques and equipment. We have a strong team of baristas and our team morale is always positive. Our baristas share information and training tips across our three stores to ensure everyone is up to speed and for consistency purposes. We are proud of what we do and the coffee we produce and we strive to be the best we can be. The hits kept on coming with your team winning the 2016 World’s Richest Barista – have they come off the high yet? Our team worked very hard in the lead up to the World’s Richest Barista Competition and winning ﬁrst place was an amazing achievement. It was wonderful for team morale and great for our new up and coming baristas to also see their achievement. The team continues to improve on their skills each day and strive to achieve excellence within their area of interest. Our team for the WRBC, Lucas, Seng, Matty and Michael all have slightly different roles now. Seng and Matty are store managers and

trainers, Michael is now working as a trainer for ONA in Sydney and Lucas has begun training in the ONA Roastery with Sam Corra and Daniel Wilson. And we’re definitely looking forward to competing again next year and defending our title. What or where next for Espresso Room? We are about to open our first shop in Sydney in September this year. We are also looking at Brisbane and Melbourne in the very near future. I will also be embarking on a new concept in Canberra city this year. It will be under another name but the coffee will be a very important part of the business as will my relationship with ONA Coffee and their amazing team. • Shop 333, Level 1, Westfield Belconnen. • Shop 86, Ground Floor, Westfield Woden. • Shop 1, Level 1, Tuggeranong Hyperdome. • E: info@espressoroom.com.au

30.

BROWSE THE JUDGES' NOTES ON SEVEN GREAT COFFEES. CAFÉ CULTURE’S PANEL OF JUDGES HAVE CRITIQUED THESE

COFFEE

COFFEES TO BRING YOU SOME UNIQUE EXAMPLES OF FINE

NOTES

GLEE COFFEE THE GOODS A floral aroma leads us into this juicy espresso with a stone fruit sweetness of nectarine. The well-structured and balanced body is complimented by flavours of caramel popcorn and floral rose water. Staying true to its name this blend certainly does deliver the goods as both and espresso and milk based coffee with upfront rich blueberry flavours cutting through milk, evolving into a unique blend of cinnamon and raisins like a tasty hot cross bun.

COFFEE DOMINION BARCELONA ESPRESSO Visually pleasing with a rich crema, this full bodied espresso served savoury peppercorn and toffee flavours. The blend from North Queensland better suited as a milk based coffee with a buttery mouth feel and hints of chocolate truffles. A malt chocolate flavour lingers across the palette with a sweet Toblerone finish the final touch to this blend.

AUSTRALIAN COFFEE ROASTING. ALL COFFEES WERE EVALUATED FIRST AS ESPRESSO AND THEN AS MILK-BASED.

GOLIATH COFFEE SOFIA BLEND

LA CREMA COFFEE MILANO

A full bodied coffee, which judges found particularly great through milk with flavours holding a balanced harmony throughout the cup. A caramel and choc hazelnut combination has a strong presence, cutting through nicely thanks to the cocoa and molasses flavours found in the espresso. Judges complimented the creamy mouthfeel and ‘Nice’ biscuit finish rounding out the cup.

Described as a great coffee to start the morning, ﬂavours are showcased as a milk based beverage with bold and strong depth. A good presence of toffee, rich hazelnuts and a buttery ﬁnish round out a delicious cup. The Milano blend is a smooth lingering coffee with a sweet juicy acidity and buttery date like notes accompanying the full bodied espresso. A blend which can be enjoyed as either an espresso or milk based coffee.

WITHAMS COFFEE EQUATORIAL BLEND A clean cup featuring a full body and a nutty twist of toasted almonds and salted peanuts. The dark chocolate and caramels present in the espresso are a hint as to what we can expect from the Equatorial blend as a milk based coffee. A great balance and vibrant level of sweetness, judges noted good chocolate, praline, toffee, and almond brittle ﬂavours to create a brilliant Ferrero Roche ﬂavoured coffee.

DOPPIO OR NOTHING CHUBBY Spicy upfront with a good malic acidity this North Coast blend has a lot to offer. The honey nougat notes and good depth of the espresso gel together for a lingering aftertaste. The creamy nougat ﬂavour continues through milk accompanied by a good harmony of sweet caramels, cherries, and a velvety rich honey. Chubby is a smooth and well-balanced blend enjoyed as either an espresso or milk coffee.

OUR JUDGES FRANKI SHI TULIP SHI

SPIRO BELLAS DAVINCI GOURMET

TONY MACRI COFFEE BROTHERS

SHARON JAN BELAROMA

ROGER BRIGHT SUPREME COFFEE ROASTERS

SPONSORED BY ESPRESSO COMPANY AUSTRALIA

THE ANFIM SP II DI BARTOLI COFFEE THE MOUSSE The body of this espresso showcases flavours with upfront luscious cocoa, dried fruits and a very pleasant sweetness noted by the judges. The bright acidity and dry stonefruit finish round out an enjoyable and very well balanced cup. A great synergy with milk The Mousse is a clean, smooth blend with almond, toffee and sweet milk chocolate notes. A lasting sweetness and silky clean caramel finish are the final touch to this delicious coffee.

NADINE NORMAN - BARISTA ESPRESSO COMPANY AUSTRALIA

Based on specific requirements to meet the Australian Coffee industry, Espresso Company Australia worked directly with ANFIM to design the high end SP II model. As the industry continues to evolve so does coffee equipment with ECA now introducing the Anfim “Special Performance” SP II into the Australian market.The Anfim SP II now offers several new features to enhance the performance and advance the model and bring it to the front of the category. These include the infinite stepless grind adjustment, the activation switch and the user friendly display ensuring convenience for the Barista. These features have been coupled with a choice of a new look in different two tone colour designs. MAIN FEATURES: • Infinite grind particle size adjustment • Titanium long life special 75mm flat burrs • Low 650 RPM • Motor Power: 720 watts • Hands Free Porta Filter Holder with Actuator switch • Single & Double dose digital display for 1/10th second incremental adjustments • Dual Cooling fans – cooling inward and expelling outward • Pulse Button for manual grinding • Hopper Capacity +/- 2kg • Dimensions: W: 195mm x D: 360mm x H: 620mm

31.

ROCKET ESPRESSO R9 The Rocket Espresso R9 is a sleek low profile creation designed to meet the movement of the industry. The R9 is fully saturated group head technology which provides the required and expected level of group head temperature stability and control for flavour developments. Featuring a stainless steel multi boiler PID controlled system for each group head. Incremental temperature adjustments can be made by +/- 0.1° degree Celsius. A clever ergonomic low profile design provides an extended and generous work area platform. The Steam Levers are effortless and smooth providing the perfect amount of tension to control the never ending demand of milk preparation.A very well thought out design for an open layout which is refreshing for servicing and access to all major components via the top panel. MAIN FEATURES: • Individual group head temperatures adjustments can be made by +/- 0.1° degree Celsius • Featuring LED digital displays for both shot timers and group head temperature displays • Stainless steel boilers • Independent steam boiler featuring a Pressure Transducer to maintain peak quality steam performance for milk texturing: • Brew Service Boiler capacity: 1.9 Litres each with 1200W heating element • Steam Service Boiler capacity: 2 Group - 9 Litres / 3 Group - 12.7 Litres

1300 326 326 | WWW.ESPRESSOCOMPANY.COM.AU

32. BY ANNE COOPER

A BASIC GUIDE TO BETTER UNDERSTANDING HEAT TRANSFER ON A DRUM ROASTER

s roasters, one of the most important things we are always trying to achieve is better control of the roasting process. And one aspect of this is better understanding Heat Transfer (HT). Understanding HT involves grasping the mechanisms & factors that drive & control rates of HT during roasting. Armed with such knowledge we can then determine how to modify & control roast proﬁles/bean temps & roasting reactions accordingly. So, let’s get geeky for a bit! Roasting is the transfer of heat over time &, due to Heat Transfer, is a series of carefully controlled chemical reactions & physical transformations of the green bean into something soluble and tasty. Happy Days! The application of heat in roasting determines how fast/slow coffee roasting reactions occur during roasting, affecting the

nature of flavour, aroma & colour generated by those reactions, also depending on the rate of HT and duration of the roast. Reaction rates of HT to and within the bean also affects how the bean temp changes during roasting, depending on reactant concentrations/components of the green beans (ie: moisture, screen size, density etc.) & thermal properties of the beans. Hence, overall, knowledge of the ‘science’ behind Heat Transfer is essential to helping us as roasters roast more knowledgeably & profitably. CONDUCTION, CONVECTION & RADIATION: The 3 forms of Heat Transfer are deceptively simple scientific concepts that, once better understood in a drum roaster, will allow us to efficiently control & create a more repeatable, consistent product. CONDUCTION: Conduction is the transfer of heat from direct contact between the molecules of a hotter substance to a cooler one - like when

you’re smelling the roasting beans in the trier & you tap the hot trier on your lips (or nose) burning them! This is conducted heat! In drum roasters we have 3 potential sources of conducted heat - the drum, the faceplate and the beans. DRUM/FACEPLATE TO BEAN ROASTING: Controlling drum-to-bean conduction is all about preheat temps and controlling the heat transfer at the beginning of the roast in line with the appropriate batch size. Preheat/starting temps represent stored energy – and we must always start a roast with the right amount of energy! The higher the starting/preheat temp, the hotter the roaster, the more energy can be transferred via conduction. Preheating/starting consistently with the same amount of stored energy will allow you to roast more consistently thus producing a more consistent product. For smaller batches, lower the starting/ preheat temps if you wish to follow the same proﬁle as when you are roasting a full batch.

33. Less coffee requires less energy. To match the full batch proﬁle, use the turning point as a way to equalise or ﬁnd the right starting/preheat temp. If the turning point of the smaller batch is higher than the full batch, then lower the starting/preheat temp to match accordingly next time – remember, with smaller batches, it is always easier to add energy than it is to take it away once your roast has begun. CONVECTION: Convection is the transfer of heat through currents or liquid or gas. In coffee roasting, the transferring substance is air & the receiving substance is the coffee bean. There are 2 major types of convection - natural convection & forced convection. Natural convection occurs as air heats up, causing density changes - as air gets hotter it gets lighter & rises, while denser, cooler air falls.

As coffee approaches ﬁrst crack it becomes

The above mantra and below picture

This ﬂow then allows heat to transfer through

exothermic and throws off heat/energy as it

represents the periods of the roast at which each

natural movement or buoyancy.

cracks. At this stage the roaster must control

type of heat transfer is at its most inﬂuential.

this release of energy by adjusting the burner

At the beginning of the roast it is about

currents that are moved by an outside force

down or off, increase airﬂow or both. This will

the stored, conductive energy in the DRUM -

such as a pump or a fan. This is a quicker, more

manipulate the rate of convection (HT) in order to

governed by the preheat/starting temp.

efﬁcient method of heat transfer than natural

control the total energy (& overall proﬁle of the

AIR or convection becomes important for the

convection.

roast) lessening the impact of the radiant (bean-

heat transfer & formation of body, sweetness and

to-bean) energy of the exothermic beans.

ﬂavour throughout the rest of the entire roast.

Forced Convection is heat transferred through

In both drum and air roasters, forced convection is the major mode of heat transfer.

Radiated heat is the most complex type of heat

Toward the end of the roast the BEANS

Air roasters force/blow air with positive

transfer to understand & control in roasting. It

themselves become an important source of

pressure through the roasting chamber and

is also affected by colour, temperature, density,

radiant energy - & the dominant way heat is

drum roasters use negative pressure, sucking air

surface area, ﬁnish & orientation to other thermo-

transferred.

through the roasting chamber.

producing bodies.

The rate and ratio of convection in a drum

Radiated heat is also thermal radiation

roaster is directly affected by airﬂow and energy

that is deﬁned as electromagnetic waves & it

supplied by the burners. i.e: the higher the

occurs naturally between 2 bodies of differing

airﬂow and the higher the energy input from the

temperatures. Hence, as beans contact hot,

burner, the faster the roast.

roaster gas heat, they mix with and transfer heat

Hence, watching the Environmental (Exhaust)

to slightly cooler beans in piles near the bottom

Temperature is imperative to making decisions

of the drum.

on when to control the burners during a roast

BEAN MOVEMENT IN ROASTING DRUMS:

– especially at the end of the roast. If you don’t

During roasting, it is also very important to

have enough money in the bank or petrol in

consider that most of the beans lie in a tumbling

the tank, you can’t go on holidays or ﬁnish your

pile near the bottom of the drum.

journey!

Spiral metal ‘paddles’ inside the drum are

At the end of the day coffee roasting is a dynamic process that constantly changes throughout the course of the roast. As roasters, it is our job to gain a better understanding of each source of heat transfer, how they work and how to get the best results accordingly in relation to our own roasting system. Next issue, I will tie everything together on heat transfer with speciﬁc roast development/ proﬁles & roast data/parameters that will set you on the path to achieving the sweet, sweet smell

spaced accordingly to encourage a good blend/

of roasting success - and maybe even a gold

reducing the burners, you must have built up

mix of the beans from front to back along the

medal at Golden Bean!

enough convective heat in the environment/

drum’s axis as it turns. This type of axial mixing

ABOUT THE AUTHOR

exhaust to be able to do this and be able to ﬁnish

increases uniformity of convective heat transfer &

the rest of the roast on convective and radiant

bean-bean heating.

If you want to take away conductive heat by

heat without the aid of the conductive heat from

And of course this heat transfer is also affected

Anne has over 23 years experience in coffee, having spent the last 10years roasting in both the USA & Australia at all levels from commercial

the burners.

by the batch & screen size of the beans, size of

to specialty. Anne is Head Judge for and has

RADIATION:

the drum, drum speed, materials of the drum and

also won Golden Bean twice. Now consulting,

Throughout the majority of the roast the 2

design/spacing of the paddles.

with her company Equilibrium Master Roasters,

sources of heat energy are the drum (conduction)

HEAT TRANSFER IS ABOUT TOTAL ENERGY

roasters can engage Anne as a consultant or

and the air (convection). Just before ﬁrst crack

DRUM, Air Bean

attend the monthly roasting course in Melbourne.

there is a 3rd source of energy - the beans

AIR, Drum, Bean

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themselves – radiant.

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36. BY ANDY FREEMAN

Coope Dota FROM COCONUT TREE LINED BEACHES ON THE COAST TO CLOUD-HIGH VOLCANOES AND LUSH DENSE TROPICAL JUNGLES, COSTA RICA IS AS PRETTY AS A POSTCARD IN ALL DIRECTIONS.

or those that didn’t take much notice in their geography class at school, Costa Rica is a Central American country which is a little smaller than Tasmania with a population about the size of Sydney and is situated between Nicaragua and Panama. Costa Rica is one of the most biologically diverse places on the plant with a stunning array of interesting animals, birds and insects. What the tourist guides might not mention is just how environmentally focused the whole population is. They produce nearly all their domestic electricity using hydroelectric, geothermal and wind power and recycling and reusing is just a way of normal life. There is a deep understanding that we have been given one planet and it’s our duty to look after it for future generations. I drove from the capital city of San Jose and headed for the hills to the south.

37.

Within an hour I was quickly climbing in altitude, the temperature dropped and the scenery was starting to morph into forest and tighter winding roads. As I made my way into the cloud cover I spotted the first roadside coffee tree and a smile grew on my face. My destination in the valley was a small town called Santa Maria de Dota, the heart of the Tarrazu growing region. Tarrazu is world renowned for producing some of the very finest coffee in Central America and coffee from here was used to win the World Barista Championship recently. Santa Maria is a coffee town; nearly all the locals grow coffee in nearby small plot farms and even in the back-yards of their house blocks. The coffee processing mill for the region was established in 1960 in the middle of the town and is called Coope Dota. Coope Dota is a cooperative of more than 800 small plot farmers (around 2 hectare farms) who elect a board of directors each year. Those directors then appoint a general manager / CEO to run the mill and for the last 22 years the General Manager has been Don Roberto Mata Naranjo. Roberto is a local lad who grew-up in the town in a house next door to where he still lives. He grows coffee and has a perpetual seedling nursery on site and his adult son also farms coffee. There is a fair chance that his grand children will also follow the footsteps in this multi-generation farming family. In the time I was with Roberto I could tell he was the go-to man in town, a friendly smile and a wave from everyone we passed and a jovial “Hola” echoed through the streets. I suspect that growing coffee and having a deep understanding of the whole process really helps build the respect needed to run such a successful co-op. Coope Dota was the first coffee processor in the world to be certified carbon neutral and all aspects of the production including processing, sales and transportation are covered. They removed the timber-fired driers and commissioned John Gordon in the UK to build kiln driers that run on coffee parchment (husks) that are normally a waste product in coffee production. The fruit and skins that are removed during processing are also transported to an area just out of the town and composted to produce an amazingly rich

growing soil that is then used to fertilise and grow the next generation of coffee tree seedlings. Mounds of the fruit pulp are turned-over and managed to ensure that heat and moisture content is just right for the worms to work their magic. The compost area smells bad but the end result is some of the best soil I’ve ever seen and I’m told that fruit, vegetables and of course coffee all love to grow in this special potting mix. The co-op has a speciﬁc area to produce fully traceable microlots with a range of different processing techniques. They have a 100% red cherry policy for the microlot program, farmers deliver the very best of their crop and Coope Dota will then determine the very best method to process that speciﬁc coffee. All the microlot coffees are then sample roasted and cupped blind in their lab before pricing is set based on the true quality in the cup. PROCESSING: Natural – Dried with the fruit still on the cherry before it is separated from the seed inside. Honey – Skin removed leaving most of the pulp to dry with the seed. Washed - Fruit pulp of the cherry is removed and the seed is dried in parchment. DRYING: Kiln Dried – Dried with accurate control over the temperature and time. Raised Bed – Raised drying beds inside a shade house with adjustable and controllable ventilation. Patio Dried - Concrete patio sun drying with regular manual raking to ensure the seeds don’t mold. Coope Dota is a gem in the Tarrazu growing region and it’s easy to see why they are constantly producing amazing coffees that are leaving their mark on the world stage. Every year they test and try different processing methods to make their coffee shine and to ensure that the best price is returned to the farmers that they represent. It’s an excellent model run by great people in a very beautiful country and I really look forward to visiting again one day. ABOUT THE AUTHOR Andy Freeman owns and runs coffeesnobs.com.au. Fresh roasted coffee, green beans and Australia’s biggest coffee forum www.coffeesnobs.com.au

BY BEN COOPER 39.

BUILDING

coffee dreams IN CAMBODIA WHEN STEVE MCGINNESS SAW THE SITUATION ON THE GROUND IN CAMBODIA, HE KNEW HE HAD TO PITCH IN WITH HELPING THE COUNTRY’S POOREST CHILDREN. eeding Dreams Cambodia is a community school that gives free Reap’s tourism industry is booming and that’s created significant demand for education and daily meals to the poorest children in Siem Reap. The skilled workers. “And then Arlene mentioned they were opening a training aim is to give children the skills to lift them out of poverty into solid centre to offer a pathway for local youth: where older teenagers are taught employment in Cambodia, a huge outcome in a country where nearly a fifth hospitality skills in an accredited program recognised by the Ministry of of the population lives below the poverty line. Education and Department of Tourism. Steve is well known in Australia through his innovative work at “Arlene went on to explain that they wanted to do barista training, but Melbourne’s Beans and Bagels and with Beans Coffee Roastery, and was had no budget left for equipment or had any expertise in this area. After on a holiday in Cambodia 18 months ago when his good friend Roger some quick deliberation, the team at Beans Coffee Roastery decided to help Benedetti asked him to visit a school in Siem Reap. “On arrival,” Steve and donate an espresso machine, grinder and tools needed to start the says, “I met a wonderful Australian lady, Kerry barista training program.” Huntly and I saw firsthand the magnificent More than two years of planning came to fruition IT SHOWED ME HOW A SMALL work she, co-director Arlene Gormley and their on June 6 at the grand opening of the Feeding OFFERING CAN MAKE A BIG dedicated team do while working with limited Dreams Vocational Training Centre with dignitaries DIFFERENCE TO SOMEONE’S donation-based resources to change the lives including Siem Reap’s Deputy of Tourism Suvith Yea, LIFE IN CAMBODIA.” of many disconnected families – families that the Deputy of Labour Law and Vocational Training battle to survive each day often without the basic and Commune Chief Sala Kamrek attending. necessities of life.” The training centre will open doors for a new generation of young people Feeding Dreams Cambodia was established in 2012 to break the poverty who otherwise would have been left behind. Coffee’s on the menu, thanks cycle by providing education, a health program and meals for over 800 to Steve and the Beans Coffee Roastery team, and it’s there to stay. children each day. This is especially critical in Cambodia because the Steve is urging Australians to consider supporting Feeding Dreams education of young children is a secondary concern, with most children sent Cambodia as a volunteer, by making a one-off donations, or sponsoring a to work after only achieving a second or third grade level of education. child or teacher. “These kids are always smiling, energetic and enthusiastic,” Steve says. “It “Once you walk through the front gates you feel like you are part of wasn’t until I went to the villages that it hit home the conditions these kids live the FDC family. The kids will greet you with high fives and hugs and the in day to day. Most have a life story we find hard to believe including poverty, team are always upbeat and happy to see you. It showed me how a hunger, abuse and violence, and death is a real, common and every day risk.” small offering can make a big difference to someone’s life in Cambodia. It Steve immediately sponsored the school’s football team with uniforms opened my eyes to how lucky we are and made me rethink what is really and boots, and returned to Cambodia with his 18 year old son in January important.” this year. The duo shadowed different teachers at the school to learn their If you would like to help, please contact: methods, and ended up helping to teach English to the younger children. Miss Arlene Gormley - Sustainable Development Consultant During this visit, co-director Arlene explained the future for Feeding F: +855 (0)96 957 5684 W: www.feedingdreamscambodia.org Dreams Cambodia, the establishment of a vocational training centre. Siem E: arlene@feedingdreamscambodia.org

TEa BACK TO BASICS:

GETTING THE BEST OUT OF YOUR TEA “CREATING THE PERFECT CUP” IN THE TEA WORLD, WE ARE DESTINED TO ALWAYS COME BACK TO THAT ONE FUNDAMENTAL QUESTION: WHAT MAKES THE PERFECT CUP OF TEA?

his question has an answer that is both simple and complex in nature. Once you know what makes the perfect cup, brewing it to perfection again and again is, depending on

the tea, often a simple task. But what of the knowledge required to get there? Here we will be explaining the very basics so that anyone — not just someone who lives and

41. TYPE OF TEA

TEMPERATURE (C)

TEMPERATURE (F)

BREW TIME

White Tea

80˚C - 85˚C

176˚F - 185˚F

3-5 minutes

Green Tea

75C- 80˚C

167˚F - 176˚F

1-3 minutes

Yellow Tea

90˚C

194˚F

3 minutes

Oolong Tea

80˚C - 90˚C

176˚F - 194˚F

2-3 minutes

Black Tea

90˚C - 100˚C

194˚F - 212˚F

4 minutes

Sheng Puerh Tea

85˚C - 90˚C

185˚F - 194˚F

Depends on the puerh! We recommend starting with 1-2 min steeps and working up

Shou Puerh Tea

95˚C - 100˚C

203˚F - 212˚F

Depends on the puerh! We recommend starting with 1-2 min steeps and working up

Herbal Tea

100˚C

212˚F

3-5 minutes

breathes tea every day of their life — can make a sensational brew. Unfortunately bad habits abound, and they will get in between you and your perfect brew before you even pour the water out of the kettle. Here, we’re putting them under the magnifying glass. TEA BAGS V LOOSE LEAF In a place like Australia, where British colonialism and heritage have been a force upon our culture, we have very much brought with us the habits of the British and copied the habits of other western nations. Tea bags were originally developed in the United States by Thomas Sullivan of New York, who had created them simply to store individual servings of tea. His customers, however, made the mistake of steeping the entire bags in their cups and pots. This surprise led to an explosion of popularity for the unintended use of his creation, and Sullivan was able to export the bags for use all over the world. The tea bag is a remarkably convenient way to brew tea, and has taken over households in Australia since its conception. However, there is one major drawback to a traditional tea bag: It is small, thin, and does not allow leaves to unfurl. To accommodate the small size of the bag, only smaller tea particles are placed inside, often of a very low grade. This unfortunate compromise means that the tea contained within will often be quite astringent and taste subpar. Newer style pyramid bags are now allowing for larger leaf particles to be contained within a tea bag, with better quality results but they can still somewhat restrict the ability of the leaf to adequately unfurl. Due to this lack of expansion in the bag we usually try to recommend using loose leaf tea. While the tea bag was a great invention for the sake of convenience, a loose-leaf tea brewed in a pot or infuser will allow the leaves to be steeped at their true largest particle size, and will give them room to unfurl properly and

release their true ﬂavour. Whole leaf teas truly are an experience, and we really do recommend it. You may never go back! WATER TEMPERATURE While steeping a black tea in water boiled at 100˚C is usually a safe bet, that doesn’t mean it’s true for all teas! In fact, black tea is the only type of tea you should be steeping reasonably consistently with boiling water, as it’s much harder to burn the leaves. But start steeping a beautiful green or white tea in boiling water, and you’re going to have a problem. Brewing these types of tea at 100˚C will not just oversteep the tea — making it bitter and astringent — it will also burn the leaves slightly, preventing their true ﬂavours from being released. Obviously, this is not ideal. You can use the following chart to work out approximately the ideal brewing time for your tea. However, each individual tea’s brewing times may vary, so it always helps to pay attention to the listed brewing temperature on the packaging, if it was provided with the tea. We will use a standard measure of 1 heaped teaspoon of tea per cup for this exercise. But what can you do if you cannot set exact temperatures on your kettle? What if there is only boiling? We’re afraid you’re going to have to do it the hard way: guesswork. There are two methods of doing this — one is turning the kettle off before it reaches boiling point, which allows you to get straight to brewing the tea. The drawback of this is that your guess is entirely arbitrary; the water could be any temperature. Your other option is to let the kettle boil and then allow the water to cool to a more desirable temperature. This allows

you to time and figure out how many minutes you should cool the water down for so that it works best for your tea. Unfortunately though, this can create a significant delay. The best option, where possible, is to to buy a kettle with adjustable temperature settings. BREW TIME You will have noticed that the previous chart also featured a column labelled “brew time”. Far from the rough estimate that many people make, it’s actually extremely important for you to time your brew in order to get the best from your tea. We call a tea over brewed when the brew time was too long or the water temperature too hot. As above, this can create a bitter and astringent tea liquor. Too much of the flavour of the tea will escape the leaves and the tannins will become too strong in the cup, leading to an unpleasant taste. It’s easy to overbrew tea. Endeavour to keep your eyes on a clock while brewing, thus helping to ensure you get a delicious cup every time. Follow these tips, and you’ll be well on your way to making some of the best brews in town! ABOUT THE AUTHOR: Sharyn Johnston is the CEO and founder of Australian Tea Masters. She has travelled extensively and also lived and worked in many countries around the world. She recognised how tea was consumed both in business and pleasure in different cultures, and found the enormous amount of varying flavours and tastes quite amazing, this interest became addictive. Sharyn is regularly invited to judge teas around the world and is a member of the International Tea Committee. FACEBOOK – Australian Tea Masters INSTAGRAM – @austeamasters TWITTER - @SharynJohnston

42.

ydneysiders have been enjoying Mama Kaz’s delicious banana bread for years, but where did this staple of the harbour city come from? Mama Kaz was born more than a decade ago when Karen Hurvitz realised how popular her banana bread was proving at the Potts Point Cafe. “Our coffee shop was small and we struggled to make ends meet at times. I used to go home every night and bake for the following day and our customers always used to request low fat or fat free goodies. Before I knew it, my kitchen had become a bakery as I experimented and developed products that not only tasted delicious but were the healthiest option. Some nights I’d bake 12 loaves of banana bread!” Demand for her food proved so great that Karen and her husband Jeff had to look for larger premises which they found in St Peter’s. Having more room has allowed them to grow the business, but one thing that hasn’t changed is their commitment to using the freshest ingredients and providing the best service. Karen’s passion for food began at a young age. “I always loved baking and cooking, and I used to watch my grandmother and mum as they worked away in the kitchen.” Young Karen’s foodie tendencies were so strong she used to dive headﬁrst into tasting. “I enjoyed licking the bowl more than anything else!” Her grandmother passed to Karen the family’s secret banana bread recipe, but don’t even think

about asking for a copy because there is no way she’s sharing. Well, maybe with the next generation. “I’m a grandmother myself now to four young boys from 18 months (of age) to four. We do kitchen activities and they’re into making a big mess.” Will she be passing the family recipe on to them? “Some of them have got potential…” Of course, much of Mama Kaz’s success can be attributed to this recipe and the team baking up a storm in St Peter’s. The community supports them, Karen says, because Mama Kaz consistently serves up slices of heaven which means strong branding. “From the start we have been adamant that there will never be preservatives in what we make. Because I have children and grandchildren I appreciate that everything inside the product is low fat, wholesome, contains real fruit and is preservative-free. It’s very important that we are healthy.” That focus on health begins at home: Karen is gluten intolerant and her son-in-law is coeliac. The gluten-free products are prepared in a separate part of the Mama Kaz factory to those with gluten, and best of all they taste as delicious. “It’s just as good – if it’s good enough for me, then it’s good enough for everyone!” Following the huge success of the banana bread, Mama Kaz has added a range of bread products and mufﬁns that include fresh berries, nuts and chocolate. “We’ve had a huge reaction

so far, people are really loving the range.” Karen insists, however, they won’t “allow things to expand too much. We’ve always kept our eye on the ball. Our major product is our banana bread and other healthy products, and that’s what we’ll keep making really well”. Spend a few minutes with Karen and you begin to sense how important family is to her, and to the ongoing growth of Mama Kaz. She says the family never expected such success. “Never in our wildest dreams did we expect it to grow the way it has. But we are a family business: without the help of my husband we would never have got it to the stage it is at. My husband and my son-in-law and myself work as a team, we are totally hands on. We give the best service. We never say no to any customer. I don’t believe that any other company gives the kind of service that we do.” As to what’s next for Mama Kaz? “Watch this space because we’ve got an exciting announcement towards the end of the year. Other than that we’ll be keeping our eye on ball and concentrating on what needs to be done to provide the freshest product and the best services. This is the best we can do and we’re going to keep doing it.” CONTACT MAMA KAZ P: +61 9516 0663 E: sales@mamakaz.com.au A: 42 Hutchinson St, St Peter’s, NSW, 2044

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48.

THE

I T â&#x20AC;&#x2122; S TA K E N 1 8 M O N T H S O F B L O O D , S W E AT, T E A R S AND SOME BIG LIFE DECISIONS, BUT EXTRACTION A R T I S A N C O F F E E I S F I N A L LY R E A D Y T O CHANGE THE GAME IN THE CITY OF LOGAN FOR COFFEE LOVERS.

he venture has been a labour of love for Alex Milosevic and Heather Scott, who with their business partners Brett and Cath Coates realised a hard-fought dream when they opened the doors of their roastery and cafe at Slacks Creek in May. The four long-time friends had a vision to create the sort of coffee experience rarely found outside inner-city precincts, so it was with great optimism that Alex and Heather used their life savings to buy an industrial warehouse in 2013. Fast forward12 months and the Extraction team was pulling its hair out after a series of near misses with banks promising loan support to start-up businesses. With the venture needing funding, Alex and Heather made the tough decision to actually put their house on the market. And in the meantimeâ&#x20AC;Ś the foursome pooled their funds to buy a 10 kg Proaster roaster and

Photographs by: Annette Dutton Photography www.annetteduttonphotography.com

a mini test roaster, but still needed an immediate injection of cash to be able to start roasting and sharing their product with their growing base of followers. The answer: crowd funding. A lightning four-week crowd-funding campaign through Pozible saw them raise $25,000 to purchase quality green beans and a Nuova Simonelli Gravimetric Black Eagle coffee machine, which now sits proudly installed on the front counter built from hand by Alex. Alex said the team was overwhelmed by the crowd-funding response”. “We had amazing support, not just from our friends and family but from complete strangers. It was so humbling to see other people – especially coffee lovers in the Logan community – support our dream,”

Alex said. Alex and Heather’s house ﬁnally sold, providing much needed funds to install the commercial kitchen and enable the warehouse to morph into the atmospheric Extraction Artisan Coffee premises. Extraction have assembled a great team, including Danilo Andrade as café manager and head of coffee research and development. Earlier this year, Danilo took ﬁrst place in the Queensland Brewers Championship and is considered one of Brisbane’s best baristas. Brett, who has built a career delivering exceptional customer service for companies including Virgin Australia, said the team had received great support from Logan City Council and was committed to making a positive contribution to the local economy.

“We’re passionate about giving young Logan residents an opportunity to become top class baristas which, as a career, can take you all around the world,” Brett said. “Logan residents deserve to experience what has become the norm for people living in Brisbane, and we’re very excited to be able to deliver that”. And so the dream has come to fruition for Alex, Heather, Brett and Cath. Congratulations to the team for creating a coffee roastery/café focused on the highest quality beans and product and for providing a full coffee experience and a hub where people can gather, work and relax. EXTRACTION ARTISAN COFFEE 7/3375 Paciﬁc Highway, Slacks Creek www.extractionartisancoffee.com.au

49.

50. BY MARK BEATTIE

BEFORE

AFTER

IN 2015 COFFEE ROASTERS AUSTRALIA COMMENCED A COFFEE ROASTER RESTORATION SERVICE n 2015 Coffee Roasters Australia commenced a coffee roaster restoration service. This initiative stemmed mostly from customer requests to upgrade various brands and makes of roasters with our Coffee Sweet control system that we were already ﬁtting to the Has Garanti and Proaster brands we sell. We have been modifying the brands we sell for quite a while with the in house control system we developed to cater for the trend of Australian roasters wanting ﬁnite control and visual feedback during the roasting process. I am proud to say that the Coffee Sweet control system has continued to develop into one of the market leading coffee roasting interfaces, thanks to the

input and recommendations of the many users out in the market. We decided to take things a step further and offer this system as well as a full refurbishing service to other brands out in the market both new and used. One of things that I have noticed over the years in dealing with coffee roasters and the people using them is that there is no perfect system. If you ask a coffee roaster they will always highlight a few things about their equipment that they don’t like or think can be improved. It doesn’t matter how much money you spend there will always be some limitations on the equipment. Customers are always looking for an edge or a feature that they believe will

help them develop a raw coffee bean into something magical. From my experience this is rarely delivered by the equipment but more so by the skill of the person operating it. I would like to think though that we at Coffee Roasters Australia are better positioned to be able to give the roaster what they want when it comes to equipment features. We are constantly improving our technology based on user feedback. We always do our best to try to give the consumer what they want and where it is not possible we try to educate them as to why. I have a passion for equipment and a deep appreciation for the relics of the past. What you will notice is that roasting equipment

51. structure and design has not really changed all

the parts and then drawing the CAD plans for

features as well as controlling the burners and

that much over the last 70 years. Sure there are

manufacturing. All the CAD design work we do

all motor speeds in 1% increments. You can

improvements in manufacturing processes and

in house at Coffee Roasters Australia. The cooling

roast fully manual or you can automate all or

vast improvements in the operating systems

tray except for the structural components was

various parts of the process. The burner range of

but the structural design and integrity of the

basically remade and looks as new. A completely

control on this system is far superior to what is

machines is not all that different. To give you

new combustion chamber was designed and

out there in the market. Four thermocouples can

an example; we took on a full refurbishment of

manufactured. The afterburner supplied was

be graphed and monitored with ROR and there

a 1957 G60 Probat Coffee Roaster. The brief

poorly made and falling apart so we designed

are inﬁnite proﬁle saves. The system has a lot of

from the customer was to refurbish the machine

and made a new afterburner system with

safety features built into it and is made to comply

and install a new modern operating system.

modulating control. Some other parts remade

with Australia’s strict gas and electrical standards.

The roaster was in a very bad state of disrepair

were, the bean sampler, all site glasses, destoner

One of the advantages of this system is that

but structurally it was still sound. What I mean

frame, some of the pneumatic gates, 3 way

we can customise it for any project and future

by that is the drum and housing was still in

diverter valve for the cooling and destoner.

updates and improvements are made available

working condition. The drum is basically the

Whilst all this was going on the other part of

heart of the machine. The machine also came

the brief of developing a new control system

with a green bean loader, separate cyclone with

was also underway. At this stage we didn’t have

rotator valve, afterburner and a destoner. The roaster originally would have had an atmospheric heating system but this one had been converted at some point to use a package burner. This was probably as big

speciﬁc for your application then we could do it. At the time of writing this the plant was fully operational and the focus was now

THERE WERE QUITE A FEW PARTS THAT WERE DAMAGED BEYOND REPAIR. THIS MEANT IDENTIFYING THE PARTS AND THEN DRAWING THE CAD PLANS FOR MANUFACTURING.

as refurbishments of roasters go due to the

more on improving cosmetic graphics on the control system. To date we have completed a number of restorations and are currently refurbishing a Diedrich IR24, Petroncini 30kg, Vitorria 25kg and Has

amount of restoration work as well as new electrical and gas system. The G series Probats

a control system for package burner systems

were built to last though and are an important

greater than 300Mj/hr. Our standard Coffee

part of roasting equipment history. We really

Sweet system is more for atmospheric burner

wanted to see this old girl working again and

system or smaller package burner roasters up

were excited that the brief went beyond just the

to 30kg batch size. For this project a completely

restoration but to also incorporate a new control

new control system was designed. We used the

system offering full automation of the process.

framework of Coffee Sweet to write the program

We started by disassembling and cataloging

to users through WIFI. If you wanted something

but took it a step further by incorporating all

Garanti 30kg. One of our key focus points at Coffee Roasters Australia is helping customers through their growing pains when it comes to taking their business to then next level. It can be a very large jump in capital expenditure required to invest to increase production output and efﬁciencies. We understand that this is a very difﬁcult decision for growing coffee companies so we have a range of

all the parts. Most of the metal work was

the control parameters required for automating

structurally sound but was either caked in scale,

a larger industrial plant. The system had to

paintwork faded or peeled or ﬁre damaged. We

incorporate a number of actuators that control

decided to get most components sand blasted

the opening and closing of gates and all the

to strip them bare so we would have a clean

additional motors, plus the heating of the roaster

surface to work off. Unfortunately one of the

and afterburner. All the previous electrics of

downsides to the very old roasters is they didn’t

the roaster were removed and the wiring was

use stainless steel but mainly plated metal. So

started from scratch. A new control panel was

can take a very long time, is expensive, can be

after sandblasting we had to re-plate the metal

built with large touchscreen to handle all the

non-compliant and a less ﬂexible option. We

where required or use special sealers and paint

operations. The system also has a completely new

also offer trade-ins, purchase of old machines,

for food areas. The cleaning alone of just the

burner and valve train with the burner system

sourcing of second hand machines and custom

internal parts of the system was a mammoth

we use offering an extremely low turn down

made plant options as well as new equipment

effort. All motors and gearboxes were stripped,

ratio allowing the user a much greater range of

from Has Garanti, Proaster and Coffee Tech

cleaned and lubricated. We had buckets full of

modulation than a standard modulating package

Engineering. We are lucky to have a very close

scale from under the cooling tray and in the

burner which you see on all industrial roasters.

relationship with our suppliers who are very

fans and pipes. Once the parts came back from

Like the standard Coffee Sweet systems it

accommodating in design ﬂexibility when it

the sandblasters the next step was to prep the

was chosen to write the software interface in a

surfaces for painting. You have to use special

Windows based format. The PLC based operating

paint and primer for roasters due to the high

systems have too many limitations in regards

continually improve our technology. I would like

operating temperatures. We decided on a colour

proﬁling and visual display as well as future

to see Australia recognised for coffee equipment

scheme in keeping with the style of Probat with

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as much as we are for barista and roasting skills.

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52.

FIRST FRUITS ARE HISTORICALLY KNOWN AS THE BEST OF THE HARVEST. THE BIBLE INDICATES A JEWISH FEAST WHERE THE FIRST FRUITS OFFERING NEEDED TO BE GIVEN BEFORE ANY OF THE CROP COULD BE HARVESTED. SIMILARLY, FIRST FRUITS WANTS TO PROVIDE THE FINEST, AND SERVE THEIR COMMUNITY.

artners Daniel Smith and Ben Taylor have just opened the doors to their brand new café/roaster in Ashmore on the Gold Coast. The boys say that their plan for the café is to provide a space where people can try a variety of different coffees in different ways, from around the world. They want to take their customers away from their busy day, to relax and enjoy something special. The boys have only really just begun in the coffee industry and are absolutely loving it. “How exciting is that new single origin you get, and it tastes amazing? Or that sweet house blend that always hits the spot?”, says Daniel. “This is what we are chasing, we want every customer to leave our shop with an excitement, to know and experience more. We want to tell them where their coffee comes from, what type of coffee tree it is and the stories of the farmers that grow the coffee because they are the people who are putting the most effort in for the smallest reward”. This is specialty and this is why the guys take that label seriously, aiming to roast the coffees so that they leave minimal imprint of the roast ﬂavour in the cup and highlight all the work that the farmers at origin have done. In time they aim to source directly from farms so they can fully support those communities. Daniel’s journey to coffee is probably a little different to most. He served in the army for seven years before injuring his back. He was redeployed to the Dan Keighran VC Club that was attached to his battalion. It was here that he learnt more about coffee and it intrigued him. He began to consume any material he could that would teach him more about coffee. Daniel says, “I was overwhelmed by the complexities that coffee presented and I began to realise that this industry was somewhere that I could constantly push myself to learn and improve.” Before leaving the army Daniel decided that he wanted to roast coffee and so he completed the basic roasting course at Wolff Roasters and a Small Business Management Course at TAFE. And then began his ﬁrst

“real” barista job in Newstead Brisbane, 3 days after discharging. While still working full time as a barista Daniel’s burning desire for roasting led him to negotiate the use of the Probat roaster at Bean Green in Brisbane where he created First Fruits Specialty Coffee and proceeded to pedal his roasted coffee on the side. In 2012 Ben Taylor detested coffee. “It wasn’t even possible to drink the sweetest mocha, as the only taste that came through was bitterness and smoke,” says Ben. However, by the end of the year this all changed. He was volunteering in Onagawa, a town in Ishinomaki city, in Miyagi prefecture, Japan. You may not know the town, but if you’ve seen videos of the tsunami that hit Japan in 2011, then they are probably of that town. Ben was fortunate to teach at three primary schools here for a year, and the people were incredible. In fact, the principal of the largest school made Ben a coffee every single day. “When the principal makes you a coffee by hand, you drink the coffee,” says Ben. So it follows that when he next went back to Australia for a visit, he was able to surprise his family by drinking a regular cup of black coffee. From there, Daniel took Ben on many coffee crawls, he volunteered at Daniel’s full time job learning to make coffee, and Daniel also “patiently” taught him to roast. On his return to Japan, Ben was fortunate to roast at Glitch Coffee in Tokyo and meet and learn from many experienced people in the specialty industry. “Coffee is always more complex than one expects, and I love the conversations that it brings,” says Ben. The boys have now opened in Ashmore. It’s a place where they can showcase what they do. They serve 2 blends, 3 single origin and a decaf. They have seen the best baristas and roasters in the world and how they continually strive to improve what they are doing and they too are now chasing that perfect cup - something that will keep them captivated for years to come. First Fruits Specialty Coffee: 149 Cotlew Street, Ashmore QLD 4214.

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FACING

THE

PreSsuRe. MANAGING WAGE WOES AND CUTTING EXPENSES

HOW BUSINESS OWNERS CAN FIND NEW WAYS TO MAKE MONEY IN THE COMPETITIVE LANDSCAPE. Account Managers are trained to help owners reduce overall business expenses and identify new revenue opportunities. Here are 5 suggested strategies cafe owners can implement to cut costs and earn more money. 1. REVIEW YOUR MENU OFFERINGS: owners need to not only look at simplifying their menu options and scaling back redundant items, but also incorporating wage costs into menu prices and not just food prices. The R&CA 2016 Industry Benchmark Report indicates that menu prices have simply not been keeping pace with the cost of doing business. Di Bella Coffee Account Managers often assist business owners in how to calculate wage costs into menu prices, thus reducing the overall percentage wages take out of expenditure. 2. EXPANDING SERVICES: owners who continue to sell their products and services through the same mediums should start considering new opportunities as there are plenty of ways to capitalise on the growing desire for convenience. Utilising home delivery services for meals through companies such as Foodora or Deliveroo will open up a new channel for consumers to access your business through. Dedicated Account Managers can also help owners identify other opportunities for growth such as catering services, wholesale options as well as expanding into online and retail sales. 3. INDUSTRY MEMBERSHIPS: business owners can seek assistance from industry bodies for a wide range of topics and issues and should utilise these services as much as possible. Di Bella Coffee customers beneﬁt from a discounted membership with the R&CA and

can use this membership for human resources, policy and legal advice. Doing so is much less expensive than hiring external professional advice as an individual operator. 4. REVIEWING YOUR WORKFLOW: using their extensive experience in the industry, an Account Manager can work closely with an owner to completely review venue workflow, operations and layout to identify areas for improvement. For example, you may benefit from moving your espresso machine in order to free up bench space which can then be used to create a retail product display. 5. THE RIGHT PEOPLE WITH RIGHT SKILLS AND THE RIGHT ATTITUDE: look at the people you have employed and evaluate what they bring to the table and whether they are the right fit for the job. Your barista may have excellent coffee-making skills, but if their service skills are lacking, customers are inevitably going to turn away in search of something better. Account Managers are best positioned to offer training to develop customer service standards, improve hygiene and presentation as well as positive staff attitudes. Surviving in this tough and competitive market is difficult, but not impossible. Having an experienced, external Account Manager to work alongside you and your business can make all the difference. The strategies for cutting costs and earning more revenue can be implemented by any business owner who is ready for the challenge. PIE GRAPH SOURCE: 2016 R&CA Industry Benchmarking Report

“

t’s certainly no secret that Australian cafe, restaurant and venue owners are faced with pressure from the growing costs of doing business, particularly when it comes to higher than ever wage expenses. The recent minimum wage increase of 2.5% has put a great strain on business owners. According to the Restaurant and Catering Association (R&CA), wages and staff costs can account for a staggering 44% of expenses. It shouldn’t come as a shock to know that allocating almost half of a budget to just wages is unsustainable in the long-run. The good news for business owners is that there is light at the end of the tunnel. Whilst extremely competitive, the Australian hospitality industry is booming with opportunity. An IBISWorld report published in April 2016 showed that the industry has been growing by 7.4% annually between 2011 and 2016 with revenue totalling $5.3 billion. A key driver fuelling the cafe industry is the resilient demand from consumers who seek not only specialty, quality coffee but also convenience. Owners can tap into this demand and growth but need to ﬁnd ways to differentiate themselves in the market as customers are becoming more demanding and selective when it comes to their coffee. So how can you stand out from the masses whilst also balancing the high costs of doing business? The key is to look for ways to cut expenditure and at the same time implement strategies for creating new revenue streams. This can of course be easier said than done. Having external assistance from someone who is trained in business expertise to streamline processes and identify other operational concerns can make all the difference to your business. Di Bella Coffee is one supplier leading the way in providing such assistance. Their

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58. BY ROSS BRIGHT

Cambodia

SO WAT?

POL POT, DEFORESTATION, POVERTY, LAND MINES, KILLING FIELDS? IT CAN BE HARD TO PUT ASIDE SOME OF THE NEGATIVE HISTORICAL MENTAL IMAGES OF CAMBODIA BUT THE FACT IS THAT IT’S FAST MOVING FORWARD WITH REGIONAL INVESTMENT FROM ALL OVER ASIA AND THE WORLD. ith Kim Wildes 1981 hit “Cambodia” running through my mind we jumped out of the Silk Airs brand new 787 800 Series from Singapore into the Siem Reap International airport. Australians need a visa on arrival which is USD $30 and you will also need a passport photo. The passport and cash is passed to one person, and after being inspected by an additional 15 people you get it back with a full page sticker before you go through immigration and customs to collect your bags. If you’re lucky and you are in the front of the plane it is less painful in the visa queue, otherwise it can be slow going. Bring plenty

of US $1 dollar bills or use one of the money changers but just be careful of the fakes. You can buy sim cards at the airport but the network is currently 3G so don’t expect miracles, the Wi-Fi in hotels and cafes is great. Casinos, shopping malls and condominiums are springing up all over the place throughout the country. Tourism is on the rise and not surprisingly the service industry along with it. Cambodia operates on the USD and virtually everything is $1, if it’s less than that you will receive change in the local currency the Riel. 4000 = $1USD To give you an idea, in 2000 there was 466,365 international arrivals for the entire year bringing USD 228 million into the

country. In 2015 there was 4,775,231 arrivals bringing USD 3.012 billion. Whichever way you look at it their tourism has had huge growth. You may feel the need to travel to the far reaches of the world, but Cambodia is relatively close to home and these days it is also a pretty safe destination. SIEM REAP: Only 2 hours away from Singapore (5 to 7 hours from Australia to Singapore) in the north of Cambodia one of the seven wonders of the world awaits in Siem Reap, the Temples of Angkor Wat. The word “Wat” means temple in Khmer and not surprisingly there are many temples in Siem Reap to keep you busy exploring for days.

59.

THE RATTLE OF TUK TUKS PLYING The Tomb Raider movie in 2001 starring Lara Croft (Angelina Jolie) put Cambodia on the tourist map. The Red Onion Bar café was highlighted by the fact that Jolie stayed there during the ﬁlming. My ﬁrst trip to Cambodia in 2002 was soon after Tomb Raiders movie debut and the place was still fairly rough and services left a lot to be desired as well as hygiene standards. The food at the Red Onion was nothing to write home about, but the real view of how people lived in rural poverty was raw. The roads around the city were all dirt and unclothed kids could be seen running around everywhere. At the time poverty smacked you in the face with limbless children roaming the markets and streets as they sought out tourists to beg for money or food. When visiting the temples of Angkor Wat we had unlimited access to the site and it was easy to get photos without the throngs of tourists popping into view. However, we were told not to stray off the paths due to the very real danger of land mines, which is still relevant today (though much safer). Fast forward to my visit to Siem Reap this year. Hotels line the roads from the new airport into town and the choice is unlimited. The amount of Korean and Chinese tour buses heading out each day has grown enormously. The rattle of tuk tuks plying their trade has provided many families with an income. You can rent one with a driver for 2-4 people to take you around the temples and guide you for about $25-30 USD per day. Or you can

THEIR TRADE HAS PROVIDED MANY FAMILIES WITH AN INCOME. rent a Toyota Lexus, good for 4 people for around $65 USD per day with air-conditioning which I do recommend. April is the tail end of the dry and hot high season and with the temperatures around 40 - 43 degrees you will be happy you did. In 2-3 days you will see most of what you want to see, temples, ﬂoating village, waterfalls and even get blessed by a monk. May through October is the rainy season, and while it’s a lot cooler do expect to get wet, and I mean wet. Tourists abound now tramping through the streets to the old market or one of the many new night markets or hitting the bars in the evening to rock the night away. It’s hard to recognise the old town these days, and in some parts nightclubs and backpackers have all but taken over, though the temples still remain the same. Precautions have been taken to limit the tourists wear and tear on some of the most vulnerable parts of the ruins and so they remain in extremely good condition. Along with the tourist boom the need for quality coffee has risen as well. One of the early starters bringing in specialty coffee into Siem Reap is So Wat Coffee Roasters. So Wat meaning Temple of So. The Siem Reap born owner founder Vathna So started the

company last year. Wanting people to experience quality coffee the name So Wat is not only part of his name but implies another temple, The Temple of Coffee in Siem Reap. YOU WANT A COFFEE? SO WAT. Vathna had been managing coffee chain stores in Phnom Penh for 4 years before venturing out on his own. He invested in a new small batch 3kg roaster and started importing specialty green coffee and roasting in Cambodia. Vathna has based his business at A-29 Borey Prem Prey, St. Charles De Gaulle Road on the way out to the ruins from where he supplies cafes and hotels in Siem Reap and further aﬁeld in Phnon Penh and to the southern town of Sihanoukville. As Cambodia’s distributor for Bezzera Espresso machines he is building up a reputation for quality coffee. In October 2015 he decided to participate in the CamFoods event which is held every 2 years. Aside from being the most popular booth due to the wafting aroma of fresh coffee he was able to take the award for the Best Booth of the Show for 2015. Working with him is Cambodia’s 2014 Barista Champion Pa Buntheng who looks after training and roasting coffee. You can check them out on the So Wat Coffee Roasters Facebook page. If you head up to Siem Reap swing by for a coffee and say hello, Your tuk tuk driver will know where to take you.

60. BY BEN COOPER

WomEn IN

WOMEN IN COFFEE TAKE BIG STRIDES

THE AUSTRALIAN WOMEN IN COFFEE ASSOCIATION WAS LAUNCHED JUST THREE MONTHS AGO AND IS ALREADY FOSTERING COMMUNITIES OF SUPPORT FOR COFFEE LOVERS ACROSS THE COUNTRY.

here were 20 women at the May 11 launch of the association at Axil Coffee Roasters in Hawthorn, and founder Maria Paoli from Melbourne Coffee Tours said the groundswell of support has only grown since. “Just last night I was at the launch of communal coffee space Maillard Atelier where we had six representatives of the association and people were just feeding off us. We had young baristas and café owners and suppliers coming up to us and asking questions about Women in Coffee and as sounding boards we’re generating a lot of positivity.”

The association welcomes all people regardless of gender, with Maria saying the common denominators for members are the need for connections. “People need to feel they are part of something and that they have a voice within the industry, and that’s what the association is doing for people. Women are actually ﬁfty-ﬁve to sixty per cent of the industry but we haven’t had a strong voice because the industry has been male dominated.” One voice rising above is that of the association’s South Australian group leader Georgina Lumb. The 2016 Australian AeroPress Champion recently returned from representing her country at the world championships in Dublin to her day job as Patio Coffee Roasters’ training manager. Despite seemingly soaring to the top of the world game, Georgina knows all too well the challenges faced by women in coffee. “Girls will talk about experiences they’ve had where they’ve been serving and the customer just expects a man will be making the coffee, which is very belittling.” In that context, the association is proving invaluable. “We’re all about support and empowering people because there are a lot of baristas out there that do feel isolated and cut off. “We want to work with them,” she continued, “because we’ve got this

really strong community now with Women in Coffee. We’re really positive about what we’re hoping to achieve, and the word’s starting to get out there: people know we’re here and we can be used as a resource.” The Café Biz National Roadshow has significantly boosted the association’s profile in Brisbane, Darwin and Adelaide. Group meetings were timetabled into the roadshow, with Café Biz and Café Culture International’s Kristine Edwards pledging her companies’ ongoing support. “Café Culture is the voice of the café industry so we have to be pushing to create spaces where women can network, lead and empower one another in coffee,” said Kristine, who also serves as the association’s NSW group leader. Cafe Culture’s commitment will continue long after Café Biz Hobart wraps, Kristine said. “There’s a really strong sense of excitement around the association. I think people are starting to realise the possibilities when we’re all working together.” The association’s members have flagged their intent to support numerous charitable projects, Maria said. “Our whole attitude is to look at others within our community that need help and that we can help. Our members have common goals and we think of the person next to us first. We have to be the change we want to see. We can’t sit there and burn our bras and fight ‘the man’ – Women in Coffee is about creating an inclusive environment regardless of gender or background. We include and lead by example and that’s why people are reacting the way they are and wanting to know more.” You can find out more by emailing maria@evolvingsuccess.com.au or connect with the association online at www.facebook.com/australianwomenincoffee

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64. BY BRIANA BYRON

TEEN GERS TEENAGERS, OR JUNIOR STAFF MEMBERS, ARE RELIED UPON HEAVILY IN OUR INDUSTRY AND THEY CAN BECOME A GREAT ASSET TO OUR BUSINESS. WE LOVE THEM BECAUSE THEY COME CHEAP AND THEY DO THE JOBS THAT, LET’S FACE IT, THE REST OF US DON’T WANT TO DO. HOWEVER, IF WE DON’T TAKE THE TIME TO UNDERSTAND THESE YOUNG MINDS THEN WE ARE NOT GIVING OURSELVES, OR THEM THE BEST OPPORTUNITY TO FIND THEIR FULL POTENTIAL IN AN EMPLOYMENT SITUATION, AND SOMETIMES THEY CAN THEN BECOME THE STUFF THAT NIGHTMARES ARE MADE OF.

eenagers in the work force need very different training methods than more mature staff members. Scientists now know that the teenage brain is very different to the adult brain, as they are not yet fully developed until around 25 years of age. The key difference is that teenage brains have different thought processes, they have different communication requirements, they need longer to make decisions and they have more intense emotions than adults. These are also the key factors you’ll need to understand to most effectively train them. Interestingly enough, the only area of a teenage brain that is well developed early on is the area that seeks pleasure and reward. Their brains ﬁre up when given a reward so this is the ﬁrst key factor when training them. Rewards such as an extra $20.00 at the end of the shift or extra time at their lunch break can be great motivational factors. There are companies that deal with the training of staff, which is a brilliant option if your budget allows. After all, isn’t

one of the big issues of being in charge the ability to delegate? Engaging a few basic skills to train younger staff members will make them an efficient part of the team and yes it is worth training them! Use these ideas and have fun watching your junior staff members blossom from unsure teenagers to happy, creative and confident members of your work force. 1/ The first shift a new junior works is imperative to setting the tone. They will be very nervous so it’s important to know that the first hour of employment can set the standard for the rest of their career with your business. Start them off by giving them reading material on your business, even if that means reading your website. 2/ Have an induction on day one so you can set the ground rules and expectations straight away so there will be fewer issues down the track. Have your junior start during a quiet time so you’ve got time to do this, don’t just throw them in the deep end. Other staff members may need to be reminded to

86.

angliss coffee academy

ZO620426

be patient with new juniors and to treat them as equals. 3/ One-on-one training is the best way to go because you need to keep their attention. Start with one job, explain the task to them, and then show them. Ask them to repeat the task back to you then allow them do it by themselves. Repetition is the key and once they have mastered one task they can move on. Keep sessions short and to the point and don’t try to cover too much in one session. Make sure you structure their time; ideally, you should plan out their entire work week. 4/ Managers and owners should always lead by example and this is particularly important with younger staff members. As a team leader make sure you have a positive outlook, be patient, be happy and remember that stress is contagious. As the front runner, it is always up to you to set the example. Appreciate your staff, thank them for the tasks they complete and look for what has been done as opposed to what hasn’t been done. Work should be a fun place to come to (no, really!) especially for your staff so make sure you are offering a work environment that is pleasurable for your workers. Sometimes giving your staff an endless supply of free coffee is just not enough. As crazy as this sounds some workers need more. 5/ Discipline depends on the situation and everyone handles it differently. If the situation is serious you will handle it in your own way and if your junior is doing something wrong you need to address it immediately. If you let things go they will think it is acceptable and what’s worse, other staff members may start doing it. 6/ Teenagers will not fall apart if you put pressure on them. They can handle stress and if they can’t they need to learn very quickly. Don’t hold back on them because they are younger. Make sure you hold them responsible for their own actions too. 7/ Sometimes it’s easy to forget that people have a life outside of work, especially when owners/managers rarely do. With teenagers at work you may need to be patient sometimes as they are just learning that they need to leave problems at the front door. If they had a bad day at home/school this may affect their behaviour. Act accordingly and teach them the appropriate behaviour. 8/ Never cross the line of Manager and Staff. Everyone should definitely get on at work and fun is often the order of the day. However leaders always need to separate themselves and should limit socialising with staff outside of work to ensure the perception of favouritism does not creep in. Teenagers are at a different stage in their lives than adults and they are often from a different generation than their leaders. This means that they may often see things differently. Use their ideas and listen to their input. They may be a great asset in helping you expand into the teenage market or even tap into it for the first time. The ultimate aim in taking this advice is to give you a valued team member who will be worth the time and effort you put into training them. Train your junior staff well and you will have a staff member that is efficient, organised and skilled. With staff like this, your business achieves more through their direct contribution and through the standard they maintain in attitude and behaviour. As a boss, this is exactly the kind of staff that you not only want but need! About the author: Briana Bryon, is a freelance photojournalist based in the Riverina “food bowl” of Australia. She possesses a degree in Philosophy and a background in café start up and event management.

66. 66.

COMPLETE

CAFÉ SERVICES ADELAIDE’S INDEPENDENT

COFFEE MACHINE SPECIALISTS PASSION IS EXACTLY WHAT YOU’LL TASTE IN A CUP THAT COMES FROM A BARISTA WHO IS OBSESSED WITH COFFEE. A BARISTA WHO NOT ONLY WAKES UP THINKING ABOUT COFFEE BUT WHOM COUNTS COFFEE BEANS TO FALL ASLEEP AT NIGHT. A BARISTA WHO CHECKS FOR PERFECTION AND CONSISTENCY WHILE WATCHING THE ESPRESSO SHOT POUR INTO THE CUP.

he barista would not be able to perform these daily miracles we bless them for without the back bone of the industry. From the machines maintenance to the support and guidance, businesses like Complete Café Services have been the foundations for the industry since the beginning. They design, build and maintain equipment on both a commercial and a domestic level. Having a reputation for quality over quantity and attention to detail, leads the business to organically grow quite rapidly. One service van increased into ﬁve service vans and one premises turned into two locations as the expansion continued. The owners Kayne Ensten, Sam Williamson and Frank Muscara have a combined 30 years experience and strive to keep up to date with the coffee industry. Knowing that things change quickly, Kayne travels overseas two to three times per year to get updates on the latest equipment and innovations in the industry by visiting trade shows, roasters and international manufacturers. Being independent is really important to us, Kayne says; “It allows us to provide a large range of equipment and tailored advice.” Since the beginning Complete Café Services have formed good relationships with their clientele and the same relationships have formed down the line with the equipment manufactures. Over the years Kayne has been invited to visit many International manufactures and get involved in the development of equipment. Helping to explain the latest trends and new procedures that currently exist in Australia. This helps the designers and manufacturers overseas

COFFEE IS NOT ONLY THE LIFE LINE OF THE CONSUMER, IT IS THE LIFE LINE OF THAT CAFE EVEN BEING THERE AND IF AN ESPRESSO MACHINE BREAKS DOWN IN A BUSY CITY CAFE THEN THOUSANDS OF DOLLARS CAN BE LOST.

which in turn helps us down under. “15 years ago it was a real challenge communicating our needs with the manufacturers, these days they welcome me with open arms, the interest in the Australian café culture is very big and I believe we are certainly world leaders” Says Kayne. Coffee is not only the life line of the consumer, it is the life line of that cafe even being there and if an espresso machine breaks down in a busy city café then thousands of dollars can be lost. A point of difference Complete Café Services hold is having preventative maintenance schedules with their clients. For a café owner this is more than having piece of mind. It’s not just making sure all coffee related equipment is running at its optimum, it’s eliminating any problems

that may arise before they happen which in turn saves their clients having an unexpected breakdown and loss in trade. We don’t just replace your blades and cup seals, we genuinely get excited about the honey like nectar dripping from the group heads once we have ﬁnished the service.” Without the maintenance the cafe wouldn’t be there, without the cafe the staff wouldn’t be there and without the staff your morning routine would be stopping past a coffee vending machine, which actually wouldn’t be there without the maintenance. So whether you’re opening a café or consuming that liquid gold on your way to work, businesses like Complete Café Services should be recognised as the foundation of a good coffee. CONTACT: www.cafeservices.com.au

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celebrates

69.

SOME MIGHT SAY BOEMA COFFEE EQUIPMENT’S 60 YEARS IN THE INDUSTRY WAS A LONG TIME, BUT THE REALITY IS BOEMA ARE JUST GETTING STARTED. THE COMPANY’S ANNIVERSARY GIVES PAUSE TO REMEMBER BOEMA WAS FOUNDED ON AND REMAINS COMMITTED TO QUALITY ABOVE ALL ELSE.

ack in 1956, two Italian migrants in Queensland’s north decided it was too difﬁcult to get espresso machines delivered to Australia so decided to design and build their own locally. The sugarcane-rich farmers had the money for the machines, thus espresso culture blossomed ﬁrst in the wilds of Australia’s north. The original Boema machines were beautifully and classically styled with chrome and glass, and their retro aesthetics were popular at the time with the Greek and Italian-themed espresso bars and cafés. As technology advanced in coffee machine design, so did Boema as a company. The company changed hands to another partnership of Australian-Italians, and espresso machines became more user friendly while the styles and colours of the machines changed with each era. In the 1980s the company invested heavily in research and development to make a machine that would handle the conditions of the fast developing Australian hospitality industry. These machines were designed for how Australians of the time drank coffee. Unlike in European cafés, Australians drank lots of cappuccinos in mugs so Boema built machines that would accommodate higher group heads. Much has changed in the years since Geoff Gibbs bought the company in 1992, according to Boema’s Sales Director Greg Gibbs. While they continue to manufacture quality Australian made Boema machines, they have expanded the range to include Conti Espresso Machines from France and the Swiss-engineered Schaerer automatic machines. “We’ve certainly changed over time with different owners, and now I’d say we’ve become very service orientated,” Greg says. “And that’s something that’s come from listening to the industry, listening to our customers and getting them what they need.” Plenty of those customers love Boema because their machines are easier to maintain and service. “We are much more than reliable, and we’re very easy to get parts for,” Greg says. “That’s really what sets us apart – the ease of getting parts. More service technicians have Boema parts than any other because throughout our models the parts are the same. Plus there’s the convenience of getting same day parts most places.”

Being user friendly has always been a focus at Boema, Greg says. “Our machines are simple to use and they’re reliable because we build them to last. That’s been both good and bad. Good because people get value for money, but bad because people see 20 year old Boemas in café and don’t see old machines by other brands. Those other brands don’t have that longevity because you just can’t get parts for them after a few years.” Boema go one step further than equipment maintenance in connecting with coffee communities. “We’ve probably been one of the most

UNLIKE IN EUROPEAN CAFES, AUSTRALIANS DRANK LOTS OF CAPPUCCINOS IN MUGS SO BOEMA BUILT MACHINES THAT WOULD ACCOMMODATE HIGHER GROUP HEADS.

approachable companies in the market in training more technicians, much more so than any company in Australia,” Greg says. “We’re constantly teaching people how to work with different machines, being proactive in going to trade shows – we’ve supported Café Biz since its inception, and we’ve also supported food services trade shows over the years.” But Boema’s commitment to the industry runs deeper still. “We take on board all the criticism and feedback because otherwise we can’t improve and serve the industry better.” As to the next 60 years of Boema? “Well, we’ve always been quality over quantity in our focus here so that will always continue. Culturally, I think people will continue to investigate the ways of brewing coffee on larger scales – rather than being specialised. The better cafes are like pubs now, offering different styles and having in-house cold drip coffee among all the options. I think that’s where we’re headed.” One thing that will never change is Boema’s dedication. “We’ve always been very patriotic, always wanted the best quality and we’re always thinking of our customers. We’re trying to do the best we can, and we’re always striving to be better.”

70. BY DAVID PARNHAM PRESIDENT, AUSTRALASIAN SPECIALTY TEA ASSOCIATION

Tea Up BENEFIT FROM CREATING A TEA CULTURE

71.

CAFE TEA SERVICE

LooSe LeaF TEA SERVICE IS GROWING TO BE IN MORE THAN HALF OF ALL CAFÉS

45%

YES

55%

+8% +2%

+3%

+5%

PREDICTED

2008

Tea

2013

2015

2020

AS TOTAL OF OVERALL CAFE PROFIT PERCENTAGE

GOOD SPECIALTY TEA MUST BE HAND CRAFTED, BECAUSE THAT’S WHERE THE SOUL OF TEA IS CREATED. AS AN EMOTIONAL TEA DRINKER AND LOVER OF TEA, I REALLY ENJOY AND AM OFTEN MOVED BY THOSE GREAT HANDMADE SPECIALTY TEAS, AS EVERY STEP OF THE PROCESS IS MADE BY HIGHLY SKILLED TEA MASTERS AND WITH A PASSION FOR WHAT THEY DO. IT’S SUCH A LUCKY THING TO DRINK THOSE TRULY SPECIAL TEAS.

am also reminded of the rich and pure nature of China’s immense 5,000 year old tea culture that I have recently been introduced too via my roles at the Australasian Specialty Tea Association (AASTA), and now as the President I look forward to learning more from my peers and the wider tea industry. As an industry researcher I am often seeing global best practices in the beverage market. Yes, we all know tea is the most widely consumed beverage in the world next to water, and can be found in almost 80% of all U.S. households. According to the Tea Association of the USA, approximately four in five U.S. consumers drink tea, with millennials and the youth being the most likely candidates. As for Australians, the love affair with tea dates back to the early English colonies. Today, tea continues to dominate both household pantry, office tea rooms, supermarket aisles and more recently specialty cafés have embraced specialty loose leave tea service into their café beverage menus with reports from many café owners of as high as 9% of total café beverage sales coming from doing tea service right. With the enormous power of the word “tea”, even other tisane (herbal beverages) marketers have started to add this word at the end of their product. Specialty tea is said to have been discovered by the “Divine Farmer” Shen Nong about 5,000 years ago. However, recent archeological findings in the eastern part of China have

proved that the Chinese knew about tea’s amazing benefits even before the Shen Nong era. From there onwards, tea has evolved into the most popular beverage in the world by providing refreshment and many health benefits for billions of tea lovers. The Australian market still has a long way to go to mature. A lot of the tea drinkers are conditioned consumers through the rise of tea bags and supermarket convenience. There is rarely an understanding of terroir and only a minority have ever experienced and appreciated the amazing differences between tea grown and processed in varying regions of a particular origin or country. Only by leveraging wine parallels do relatively immature tea lovers start to understand specialty single origin tea. The sheer enjoyment of a traditional China Pu’er tea, for example, is extremely difficult to explain to an absolute beginner. It is important however when educating the public not to become elitist and snobbish. I have adopted the attitude of opening palates, which is to say I do not judge someone who nominates Earl Grey off the supermarket shelf as their favourite, but will instead encourage them to try other specialty teas they’ve never tasted before. Perhaps the next step for us is not to focus on the type of specialty tea served in cafés, but on the way it is served. Just how to brew, steep and best serve specialty loose left tea effectively considering the consumer

experience and of course the economics. Do I set up in fancy porcelain English breakfast / high tea style offering or do we use hard long life durable tea ware? You must choose what best fits in your individual café setting. As the President of the Australasian Specialty Tea Association, I have stated recently the hospitality sector is due for a tea change and we all need to observe that there is now a scientific approach to tea infusion used by many cafes. I believe that as technology evolves we can expect the introduction of more refined and automated tea brewing equipment. In this ongoing column we wish to assist the entire café market in embracing specialty tea service. Tea in many cases mirrors the specialty coffee trends of high quality, single origin and carefully crafted, “bean to cup”. Equally, specialty tea “leaf to cup” has a real place in cafes wishing to best serve their retail customers and potentially increase sales and profits. I might take this opportunity to remind café owners of the very expensive specialty coffee machinery fit outs verses that of the costs associated with specialty tea service. Those café owners offering such a mix are fully aware of the profits to be gained in providing high quality specialty teas on their menus as well as their coffees. CONTACT For more information contact David Parnham 0423 200 206.

72. BY ALISA NEWEY

73.

ExpAndIng

YOUR BUSINESS: GROWING FROM ONE CAFÉ TO MANY

MANY OF THE SUCCESSFUL CAFE OWNERS I SPEAK WITH HAVE SET UP ONE CAFE AND ARE NOW LOOKING FOR WHAT’S NEXT. MAKING THE LEAP FROM OPENING ONE SUCCESSFUL BUSINESS TO UNROLLING MULTIPLE SITES CAN BE BOTH CHALLENGING AND REWARDING. THERE ARE A NUMBER OF COMMON PROBLEMS THAT CAFE OWNERS USUALLY EXPERIENCE AT THIS POINT.

TWO OF THE KEY PROBLEMS ARE: of time to consolidate the business before 1. THEIR TIME IS TIED TO THE BUSINESS further expansion. Many business owners want to expand their “We chose to stop at two sites for a while business but they just don’t have enough time. and invest in getting the right people and Their plate is already full managing their existing systems in place to allow us to grow, while also business. Taking on the design, fit-out and delivering on the promise that we have made to operation of a new cafe only adds to an already our customers.” heavy workload. Without good systems and a While some business owners choose to unroll management team in place it can be difficult to new sites as quickly as possible, this strategy of separate your time from the business to allow staying small and getting it right has allowed yourself room for growth. Little Birdee to set up the systems they need for 2. THEIR BRAND HAS NOT BEEN TESTED growth, refine their product offering and train IN A VARIETY OF MARKETS the team they need for further expansion. Opening in a new location often means REFINING THE PRODUCT introducing your brand and product to a new Understanding the needs of the customers set of customers who may respond differently allows your business to refine the than your existing customers. Understanding product offering before expanding. While who your customers are and finding the right communicating closely with customers is location needs to be considered afresh for each important at any stage of business, this is new site. particularly To explore valuable in the how other early stages THE POWER OF YOUR BRAND IS NOT JUST ABOUT businesses to determine ATTRACTING CUSTOMERS, BUT ALSO ABOUT have customer DEVELOPING A STAFF CULTURE WHICH WILL successfully demand for ATTRACT THE RIGHT TEAM FOR THE BUSINESS. overcome new products. these When new challenges, I sat down with Daylan Isai, the businesses expand too quickly, assumptions can owner of Little Birdee Expresso, to discuss his be made about what customers do or don’t business journey, plans for expansions and what want, which can be costly for the business. he has learnt along the way. Accessing feedback from customers can be STAYING SMALL FOR LONG ENOUGH TO GET IT done in a number of ways, Little Birdie Espresso RIGHT. is looking at the use of technology to assist in Little Birdee Espresso began with one site this process. on the Ground Floor of a commercial office “I am excited by new technology and how building and the idea of bringing together we can use technology to communicate with great food and convenience. Within six months both our customers and our team. We have the business grew to two sites and was being recently launched a new ordering app which approached with offers to open cafes in other allows our regular customers to order in locations. Rather than continue in rapid growth advance and also provides the ability to give our Daylan says he chose to stay small for a period team feedback on their experience.”

ATTRACTING THE RIGHT TEAM The power of your brand is not just about attracting customers, but also about developing a staff culture which will attract the right team for the business. Clearly communicating through your brand the vision and values of your business allows you to attract people who share your vision. Taking time to invest in training staff will assist when you do come to grow the business as you will have a team who know how to operate the existing business, freeing your time for growth. ESTABLISH THE SYSTEMS NEEDED FOR GROWTH Before you can free your time from the business you need to be able to document what you do in such a way that other people can learn to do things in the way that you do. Having a documented operations manual and a system for training staff before you expand will allow you to know that your business is on track. This will allow you to create consistency across multiple sites. As an interior designer, I work closely with hospitality businesses going through the process of expansion. I have found time and time again that creating a reliable team of people, both inside and outside of the business, will make the process much smoother for you as you grow from one café to many. ABOUT THE AUTHOR ALISA NEWEY – CEO, RENEW DESIGN Renew Design is an Interior Design consultancy specialising in working with hospitality businesses to open new sites on time and on budget, while also delivering a remarkable experience for their customers. INSTAGRAM instagram.com/renew.design PINTEREST au.pinterest.com/ReNewReDesign

74.

IT’S BECOME SOMEWHAT OF A TRADITION THAT EACH YEAR WE MAKE THE 13 HOUR FLIGHT TO THE USA TO VISIT THE ANNUAL SPECIALTY COFFEE ASSOCIATION OF AMERICA EXPO.

his year the show was in the south eastern state of Georgia in the city of Atlanta. Most of us know Atlanta as being an Olympic city and also the famous birthplace for Coca Cola. But what I found out about Atlanta is that it’s a vibrant city full of great cafes, restaurants and bars all with their very cool and unique southern hospitality on show. The city has a strong soul and the spring air was bringing the residents outside to enjoy the sunshine and tree lined surburbs. Atlanta hosts thousands of tradeshows a year and the exhibition centre is a city in itself, the hardest part of the trip was circumnavigating the venue. The SCAA invited my wife Kristine and I along to record the events for our café industry back home in Australia. The invitation also included lots of opportunities to attend all the fun evening parties. My favourite was the Café Imports party in an old disused warehouse in the wrong part of the city. A bit of an eye opener for all who attended, venturing into

places you only see in street gang movies. The trade show hosted coffee and café products and services from all over the world and it is always cool to see what new trend is next on the horizon. The event also attracts many national and international guests who also make it their annual pilgrimage. It’s always good to see Australians exhibiting and visiting the show as it tells me that we can make some small but signiﬁcant changes to the global market. The SCAA also host the US National Barista Championships (USBC) and its great to see these professionals in action competing for national honours in this huge competition. This years winner Lemuel Butler got to go to Dublin to compete under stars and stripes and was a ﬁnalist. Please enjoy the photographic tour of the event and maybe its something that you may want to put on your caffeinated bucket list in the future.

75.

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77.

Photographic BRANDING MATTERS.

IT ALWAYS AMAZES ME THAT PEOPLE SPEND THOUSANDS OF DOLLARS AND HOURS OF TIME SETTING UP THEIR BUSINESS – THEY GET THE RIGHT EQUIPMENT, THE RIGHT LOOK AND THE RIGHT FEEL FOR THEIR CAFÉ, ROASTERY OR PRODUCT – ONLY TO FALL OVER AT THE CRITICAL HURDLE OF THE MARKETING.

ou certainly wouldn’t use instant coffee in your café so why do people think it’s alright to entrust the public image of their business to a smart phone. Don’t get me wrong, smart phones are great for capturing the moment when you are out having dinner or a coffee with friends, but they have their limitations. When you invest all this time and money in your business you want it to stand out. You want your product to jump off the page! The best thing to do is to engage a professional photographer that understands coffee and cafes. Someone who knows about lighting, and how to get it right, where to focus, what depth of ﬁeld is best to get the look you are after, what shutter speed to catch that drip from a cold drip brewer and a camera with the ability to do it. They need to be able to shoot in low light and still get clarity, enough pixels to get a clear image no matter how large you need it to be blown up. They have to know how to edit, crop and a do thousand other things

to make your image and therefore your product stand out from the crowd. While smart phone images often look good at ﬁrst glance, they certainly don’t do justice to your quality product. Accidental masterpieces on smart phones seldom occur and even when they do, the image can’t be used in marketing material. Why don’t you use your smart phone for what it was designed for and give me a call? Do it right once and you will have lasting images that can be used for all your marketing and branding requirements. CONTACT Annette Dutton from Annette Dutton Photography – Photography for the Coffee Industry E: anneteduttonphotography@gmail.com T: 0410 128030 W: www.annetteduttonphotography.com Instagram: annetteduttonphotography Facebook: annetteduttonphotography

Innovation is about the ability to recognise that nothing is impossible or cannot be innovative upon. Woodson is Australiaâ&#x20AC;&#x2122;s original countertop equipment business, founded in 1954. It is renowned for its performance, reliability and backup service.

Today, Woodson is just one of many leading brands brought to market by Stoddart and is manufactured locally in Australia.

BY BEN COOPER 79.

SauSagE SATIRE

SanGa

ONE TOPIC GUARANTEED TO KILL THE CONVERSATION AROUND THE TABLE IS POLITICS BUT NOT WHEN MIXED WITH THAT MOST AUSTRALIAN OF SNACKS, THE HUMBLE SAUSAGE SANDWICH OR ‘SAUSAGE SANGA’.

he country went to a double dissolution election on July 2 and at the time of writing this some days later there is still no clear majority or minority government. The bewildered Australian public looked around for comfort, for the kind of stability only found dripping with sauce between two soggy bits of bread… And this year, quite frankly, Australia’s sausage sandwiches sucked. “This is what chaos looks like,” former Lyne MP and 2016 Cowper candidate Rob Oakeshott said in the days after the election. Now, he was talking about the country’s lack of government but may as well have described the scene at many polling booths around the country on election day. One of our readers sent in a photo after voting at Newtown Public School and the email probably should have arrived with a subject

disclaimer about its horriﬁc contents: a $10 sausage sanga that was 94 per cent purple cabbage with a hint of meat hidden in the corner. Another reader, again city-based, posted a photograph that sent chills down this carnivore’s spine. This fresh hell’s sausage barely poked out the bottom but what really stung was the shock of salad rocket spilling in every direction from the bun. This was rocket overload, it was sausage sabotage and its lack of patriotism may have even verged on treason. But the day had barely begun. Next arrived a message from Darlington Public School and it may have broken this meat-eater’s back. Darlo started strong by offering beef and bacon but things fell apart on closer inspection. All the meat was ‘ethically sourced and free range’ which strikes hard at the

sosso sanga’s humble, traditional background. Worse still, the dreaded ‘v’ appeared on the menu like a goofy child with no place among the adults. That’s right, Vegan hotdogs, on election day. There will be those who argue the traditionalist approach to election day food is outdated, that menus should be expanded to cater to the wide variety of people who make up modern Australia and the sausage sanga needs to evolve. To those people I say this; arguably the most backward political party in Australian history just won 10 per cent of the vote in Queensland. Even if it was under threat from salad and various other strange coloured veggies, I reckon the sausage sanga has the right backers to give a strong showing at the next election. Actually, that election might be sooner than you think…

80. BY BEN COOPER

ROASTERS

Hire

AS THE CHAIN OF COFFEE SUPPLY BECOMES MORE TRANSPARENT, EACH PART OF THE PROCESS HAS AN IMPACT ON THE FLAVOUR OUTCOME OF EVERY CUP OF COFFEE AND IS MORE TRACEABLE THAN EVER.

aristas and cafe owners are becoming more fascinated with the often secretive and always coveted art of roasting, and as more information becomes available it has created a desire for coffee lovers to get their hands dirty and experience it ﬁrst hand. Whether for better understanding of their product or to balance their bottom line, coffee roasting has never been more instrumental in the outcome of coffee based businesses. The Maillard Atelier is a creative space for the coffee industry with facilities for roasting, packing, education and training which fosters this passion and thirst by providing answers for those seeking. The brainchild of Melbourne based green traders First Crop Coffee, owned and run by Tony Strickett and Celina Lazarus, Maillard Atelier is a natural progression in an industry that is rapidly developing. We caught up with Celina to ﬁnd out more.

81.

WHY HAVE YOU CHOSEN TO CREATE A COMMUNAL ROASTING SPACE? We feel that it’s the next step of the coffee industry. In the time that my husband Tony and I have been operating First Crop Coffee, we have seen all of our customers grow. In some cases this has meant they have also outgrown their facility, which also often features as a showcase of their business. So roasters need more space and room to grow, but don’t want to sacriﬁce the location and theatre

HOW HAS AN ETHICAL FOCUS SHAPED YOUR APPROACH TO THE MAILLARD ATELIER? We believe in the value of each business’ offering, and so we want to see a space where people within the industry can work alongside each other and help each other develop and grow. When you see the people behind a business it makes it easier to understand what they do. The coffee industry is ﬁercely competitive, which is healthy because it keeps

which they’ve built up and invested in over time. By taking their bulk production offsite they can retain the image of what they do while comfortably increasing their production capabilities. MA fosters growth by providing facilities for roasters to do this, and equipment that they may not already have, as well as offering a solution without a huge capital investment on the part of the roaster. Whether it is a space for roasting, packing and QA, just roasting or just packing or even an offsite cupping space, MA will provide a solution for roasters. It also offers a safety net for businesses if they have equipment failures or other issues that prevent them from roasting in their current location. Knowing that there’s a neutral space where they can continue production in an event of equipment problems will be a huge relief for some roasters. Lastly, we believe the coffee industry needs a neutral zone for events like the barista comps, guild meetings, training etc. A neutral space provides a safe platform for these events and allows the events to be run cohesively. It will be an excellent landscape for education as there is plenty of space and equipment for people to learn, and the ongoing proposition of using the space further once training is complete. WHERE DID THE NAME THE MAILLARD ATELIER COME FROM? Maillard is a chemical reaction that occurs in coffee roasting – though it’s not unique to coffee as the Maillard reaction occurs in many food types and is the chemical reaction between amino acids and reducing sugars which gives browned food it’s desirable ﬂavour). ‘Atelier’ is the French word for an artist’s workshop. We wanted to have a name that relates to coffee but also outlines what the space is. Coffee roasting is an art and a science, so having the name be both art and science embodies coffee roasting. We like that if you don’t know what the words relate to it creates intrigue, so hopefully it will push people to discover something new and dig deeper. WHAT INSPIRED MAILLARD ATELIER? Our inspiration for MA was to see a more communal mindset in the industry. Coffee is a broad and extensive market place with a market for every style: we celebrate the diversity of coffee and would love to see a neutral space where all styles of coffee can be represented and shared.

businesses honest. HOW CAN THE COMMUNITY CONNECT WITH THE MAILLARD ATELIER? The coffee community can connect with the space through the events that will be held there and via their own needs. For example, if a barista wants to hold their own classes at the space, they can certainly do so. WHAT HAVE YOU LEARNT DURING THE PROCESS OF ESTABLISHING THE MAILLARD ATELIER? This is something that the coffee industry has been craving for a long time. The idea itself is not necessarily unique, but the project has involved months of hard work and preparation. When taking on a project like this there will be people who don’t agree with the premise or are threatened by the accessibility it provides, however these are all standard reactions to any business entering a marketplace and changing the face of the landscape. We are creating something that many will love and many will not. Every step of the way we are learning, and that is what MA is all about – learning, sharing, growing. There are a lot of roasters or soon-to-be roasters out there who need something like the MA to take the next step in their business. MA offers people a low risk opportunity to learn, grow their business or expand their offering. MA is based on an unspoken need which we have seen become further visible as the project progressed. IS THERE A VISION TO GROW THE PROJECT INTO THE FUTURE? We see this as an international concept. Coffee is a global industry and there is growing demand around the world for green coffee supply, roasting and cupping knowledge and experience, and of course roasted coffee. We have speciﬁcally chosen Roastmax roasters because it is a local company supplying roasting equipment, which means servicing and parts are accessible. First Crop Coffee will be storing green coffee onsite providing access to quality green coffee. We see this as the prototype which will be taken throughout Australia and the world and consequently creating familiar territory, possibly allowing local roasters to have satellite roasting facilities around the world and for international favourites to bring their unique style to Australia. Maillard Atelier is located at 6 Allenby Street, Coburg North, Vic 3058 and is now taking bookings.

82. BY FI MASON

not so..

EasY rIdiNg

CRUISING VIETNAM'S CENTRAL HIGHLANDS BIKER STYLE

930 KILOMETRES OF OPEN ROAD, DIRT AND RUBBLE, TWO INEXPERIENCED RIDERS, ONE SORT OF ENGLISH SPEAKING GUIDE AND A HELL OF A LOT OF CLOSE CALLS!

83.

EACH DAY BROUGHT NEW CHALLENGES FROM THE BURNING SUN, TO NEEDING TO STOP AND AMUSE THE LOCALS WITH YOGA STYLE STRETCHING OR THE INEVITABLE PANIC STOPS WHEN NEARLY BEING HIT BY A TRUCK.

f you’re into safe, relaxing holidays, don’t enjoy walking like a cowboy or would prefer not to use roadside long-drops overlooked by water

used to the stares and waves of the locals, I felt like some sort of fake celebrity driving through the villages. When travelling many people visit

buffalo then look away now...or read

with expectations created by Instagram,

on and thank your lucky stars you chose

Trip advisor or National Geographic. In

two weeks in Hawaii. Five days on the back of a motorbike driving through the mountains of Vietnam, through banana and coffee plantations, round cliff edges and over what I can only describe as bridges built for one- legged goats has to be one of the most dangerous yet exhilarating

Vietnam – yes, there are rice paddies and bamboo hats everywhere and yes, beer is 30 cents a glass but it’s the unpredictable that got me. You may not speak the same language or have any common life experience but boundaries are overcome to share in unforgettable

things I’ve done (and I’ve jumped out of

moments of humour. From slow dancing

a plane backwards before).

to Vietnamese- dubbed Christmas carols

Forget the health and safety guide,

with a roadside coffee hawker, to using

Vietnam didn’t get round to writing one

mime actions when requesting use of

and that’s what’s so damn good about

the toilet. Really, who needs words?

it. Social niceties and norms go over

Vietnam is rich. The coffee is rich, the

the cliff with the rest of the unwanted

food is rich, perhaps not in monetary

rubbish. If someone wants to drive

terms but the people are rich in love for

the wrong way down the highway, or

their homeland, family and for life itself.

transport two fully grown, wriggling

I don’t mean to sound like a hippy, but

pigs on the back of a moped, then that’s

you can’t replicate those moments or

what they will do, and no one will bat

the insights gained from just living it.

an eyelid. After only one minor roadside crash within the ﬁrst hour, my new American partner-in-crime Norma and I felt that for two novice riders we did pretty well. Hopefully not irritating our affectionately named guide ‘Chunk’ too much, we endured kilometre after kilometre of uneven and unpredictable road. Each day brought new challenges

These sorts of trips are rare in their value for being completely sensory. When riding you have to take mental photos, you take in the smells and sounds and instead of being sidetracked by a photo of someone’s breakfast, you live a little. My advice - get out there and try it, you may scrape your knees but the memories you will gain far out weigh

from the burning sun, to needing to

any risk. It’s the element of danger that

stop and amuse the locals with yoga

makes it. Maybe just make sure you

style stretching or the inevitable panic

have a map and a good cushion for your

stops when nearly being hit by a truck.

backside…just something to ﬁlter out

Five days soon passed and we became

that pain.

84. BY BEN COOPER

Changing lives THROUGH COFFEE

PEOPLE AND COFFEE ARE KAYLA HANNA’S TWO PASSIONS. SO MUCH SO THAT WHEN SHE ISN’T WORKING AS A SCHOOL CHAPLAIN, THE BRIGHT YOUNG GOLD COAST WOMAN SPENDS HER TIME MAKING COFFEE FOR THOSE IN NEED.

hy? “For me, it’s so much more than just coffee,” she says. “People are looking for a real connection, they’re looking to develop relationships and everything that goes with that and it starts with coffee.” The seeds were sown in childhood when Kayla helped her father Glenn take coffee to homeless people. “It showed me people just want to be listened to by someone who really cares.” After school, she studied community development at university and kept wondering how she could help the most marginalised people on the Gold Coast. Thus was born Kayla’s Specialty Community Coffee, serving free cups of the right stuff to the Gold Coast’s homeless two nights a week as well as at Palm Beach’s Beachside Christian Church. “I bought a little trolley and a machine and off I went,” she says of her early days. Kayla responded to increasing demand by fundraising for a larger coffee machine, and she eventually got an Iberital IB7 Compact Two Group thanks to the generosity of Compak Grinders Australia and Clorox Australia. Kayla is now serving around 70 people per night and the numbers keep growing. “They are always there with big smiles when I pull up, keen to help me carry the machine and my gear. It’s really something to see 10 men – who might be on drugs and suffering – light up when they get a

coffee in their hands.” Some of the blokes have even begun their journeys to origin. “There’s plenty of fascination with the beans: I’ll have guys asking, ‘so where are they from this week?’ or ‘what are we trying this time?’” Demand for Kayla’s coffee has gone to the next level with her training people in making coffee. There have already been some remarkable success stories, including that of the former drug dealer who now works for a major Gold Coast cafe and no longer lives on the streets. “And just last night I met two 15 year olds who are both living on the streets, and we started with some training. They just loved it. To see them light up while learning is something else. I would love to be able to get them into employment to take that next step.” Helping her students with moving into the workforce is Kayla’s next big mission. But while she’s doing that, she’ll still be down at the beach in Coolangatta giving coffees to those in need. “I think we can never underestimate the power coffee has in bringing people together or the importance of simply listening to someone. Coffee allows people to stop and have that interaction, and when you see fruit come from that it’s very powerful.” If you’d like to donate or help Kayla, email her at kscoffees@gmail.com

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e n h a n ce y ou r c a fé

to caf é cult ure ma gazine

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88. BY CHRISTINE COTTRELL

UP CLOSE WITH

HARMON.

WHILE A LARGE PROPORTION OF THE GLOBAL COFFEE COMMUNITY HAS BEEN IN DUBLIN FOR THE WORLD BARISTA CHAMPIONSHIPS, IT’S APPROPRIATE TO CONSIDER WHAT ONE OF IRELAND’S MOST SUCCESSFUL BARISTAS HAS TO SAY.

uring Colin Harmon’s visit to Australia recently, Leigh Michelmore from Veneziano Coffee hosted an event and about 50 people from Queensland’s coffee community came to hear Colin casually chat about industry trends, give advice and pose some challenging ideas and questions. Why listen to a barista from the other side of the globe? Colin’s international success in a small space of time and the way he thinks ‘outside the box’ are reasons enough. He ‘4 times entered and 4 times won’ the Irish Barista Championships. And also made it 4 times to the finals of the WBC, the first being 6 months after starting a new career in coffee. There’s always a lot to learn from someone like that. What advice does Colin Harmon have to those who are disenchanted with their chosen career and want to follow their passion? Consider a change. In 2008 Colin decided to devote everything he had to coffee. Despite a four-year degree in Business and Legal Studies and a very lucrative career in finance, the realisation dawned that he’d chosen the wrong

path. Spending the rest of his life in an ofﬁce was not what he was cut out to do, so he gave it all up. Experiment and learn. Colin’s foray into coffee began with an espresso machine in the kitchen of his 3rd ﬂoor apartment where he experimented and learned everything he could about coffee. Soon he was making some pretty tasty coffees – better than most in local cafes, he believes. He then took a job as a barista at Coffee Angel. In Colin’s words ‘It was freezing cold, hard physical work, and involved a 4.50am start, but Karl Purdy who ran the business was a former Irish Barista Champion and gave me an excellent schooling in coffee quality.’ 6 months later he won the Irish National Barista Championship. Colin said ‘It was a shock to me as it was to everyone else. I had created my own blend and worked tirelessly over the cold winter in an inner-city lockup to perfect my routine. Although I came to the competition as a complete outsider, I reaped the rewards of all that effort on the day. ‘ What advice does Colin Harmon have for baristas entering competitions? He stressed the importance of having a

great 60 to 90 second introduction. Of being really well organised and keeping your routine simple. He believes signature beverages have reached their peak and perhaps become overly complicated. His strongest advice was … Practice, practice and practice. With an opportunity to compete in the 2009 World Barista Championships in Atlanta, Colin sold his car to set up a replica of the WBC competition space in the spare room of his apartment – complete with a WBC standard machine and tables custom built to WBC speciﬁcations. He contacted Steve Leighton at HasBean Coffee in the UK to roast his coffee for the competition, having recognised the coffees he’d bought online from Steve to be among the best he’d tasted. He tirelessly practised and perfected his routine. He came fourth in the WBC that year. Study the scoresheets! He spoke mostly about the need to study the scoresheets, saying the largest proportion of the scores are ‘giveaways’ – all you have to do is know what you have to do and do it. When there might be just a point or two between a winner and runner-up, every point counts! He said this was the case in the 2015 WBC where there were

89.

just a couple of points between Sasa Sestic, the winner and Charles Babinski, the runnerup. Share and be fair. Colin believes you must let the winner win! He said there comes a time when a champion should hand over an opportunity to win to someone else in their country. He suggested perhaps there should be a limit on the number of times a barista can compete. Or that there should be a few years between each time the same competitor competes. He made a personal reference to a time when he won the Irish championship for the fourth time, and how bad he felt as others had so much more to gain from winning than he did. What advice does Colin Harmon have for setting up a café ‘on a shoestring’? Soon after competing in his first WBC, he left Coffee Angel and began working as an independent consultant and trainer – mostly overseas. After a year travelling and learning in Europe, Japan, USA and Scandinavia he came back home to fulfill his ambition of opening a café – with very little cash to do so. His snippets of advice included … Take any opportunity you can get. Colin accepted the kind offer of a friend to use the space in the front of his nightclub, The Twisted Pepper. Hence the first 3fe was born – affectionately and cleverly named after his third floor apartment where his first espresso experiments took place. Never ever give up. On the first day of opening, a Friday, Colin sold 150 coffees. The following Monday, he sold just 16 (10 of which were for friends). He refused to be disheartened, stuck to his core principle (make nice coffee, be nice to people and they’ll probably come back) and spent the next 12 months building his business up one cup at a time. Build relationships. Colin believes in what a café can collectively achieve with the contribution of individual skill and passion.

3fe have had latte art champions, a brewers café owners might like to believe. When he cup champion, and even a Slovakian barista posed the question to his customers, one told champion amongst their staff. He also believes, him it was because there was always a car park in forging mutually beneficial relationships with available out the front! suppliers and customers. He cites his lasting Another observation is that customers are relationship with Steve Leighton who’d helped looking for ‘the total experience’ and Colin with his initial WBC preparation, eventually challenged café owners to address what they offering him half of his business for exclusive offer in terms of this in their cafes – apart from distributorship of HasBean coffee in Ireland. good coffee. He posed the question, ‘If coffee Be bold and adventurous. At a time when didn’t exist tomorrow, would you still be able water quality was just starting to be a hot to run a café? topic of debate, Colin and his team decided to He said the ultimate challenge for the educate the public – by selling different tasting future is to think creatively – even disruptively water experiences to customers. He laughed – to think of the worst-case scenario (or bad confidently as he told the story about how idea) and find a way to apply it. He cited the the local newspaper heard about 3fe ‘selling example of supermarket water’ and the bad IF COFFEE DIDN’T EXIST customers now happily publicity he got – TOMORROW, doing their own which ultimately led

WOULD YOU STILL BE A CAFE?

to good publicity and ABLE TO RUN educated customers. Clearly, 3fe went on to be a success as 3 years later a more spacious 3 level premises was opened with a basement kitchen, ground floor café and first floor office and training room. More recently he has set up a roastery. On trends in the industry … Colin believes global brands and bespoke cafes will both grow and sit happily side by side. One observation he made is that customers want more convenience, so anything a cafe can do to fulfil that need will be a winner. Its not just about speed and efficiency. It’s about things like dog-friendly cafés. And catering to the needs of early morning bike riders and commuters. He said we need to be on the look out for freeze-dried specialty coffee, which will be a popular trend in the future. Café owners were challenged to ask loyal customers why they come to their cafe. He recently learnt, to his surprise, that it’s not always all about the coffee – as most specialty

checkouts, packing their own bags and returning their trolleys – things

that would never have been heard of some years ago. All this which would have been considered an inconvenience in the past is now seen as a convenience. It’s all in the marketing! When asked which cafes he would recommend around the world, 5 were mentioned: Pixel Coffee Brewers in WA (for the total experience, he said) but also Tim Wendelboe’s in Oslo, Screaming Beans in Amsterdam, Prufrock in London and Telescope in Paris. Finally, he acknowledged that Australia is leading the way with so many good specialty cafes. Advice taken; compliments given. Thanks Colin; it was an inspiring chat! About the author: Christine Cottrell is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible and the Perfect Espresso Training System – a series of coffee books and training materials that are now selling globally. www.perfectespresso.com.au

BY ADAM ROBERTS 91. CO-FOUNDER AUSTRALASIAN BARBECUE ALLIANCE

BARBECUE IN AUSTRALIA IS BOOMING. AS WOOD FIRED OR CHARCOAL 'LOW AND SLOW' COOKING CONTINUES TO TAKE OVER MANY BACKYARDS AND

Co-Founders Jay Beaumont, Jess Pryles

In recent years the ABA has sanctioned many

and myself formed the ABA in 2014 off the

more barbecue competitions including events

CAFES, THE ABA’S CO-FOUNDER

back of the successful inaugural Blues & BBQ

in Sydney, Melbourne, Brisbane and Perth with

AND GENERAL MANAGER, ADAM

Festival, an event which saw Port Macquarie

a full calendar of around 15 competitions in

become the unofﬁcial birthplace of American

ROBERTS, TELLS US ABOUT THE

2016 alone. All of these competitions form

style low and slow barbecue competition in

part of the Australian Barbecue Championship

Australia.

series that will see the crowning of Australia’s

GRADUAL BIRTH OF A MOVEMENT.

The 3rd annual Blues & BBQ Festival broke

ow n Slow barbecue, like the name suggests, sees large cuts of meats – usually fattier or tougher cuts such as pork shoulder or brisket – cooked over

coals on low heat for a longer period of time. The meats are usually cooked within or on a barbecue smoker which can come in various shapes and sizes and can range in price from pocket change set-ups to second mortgage-size contraptions with endless shine. Some slow-cooks can take more than 12

ﬁrst National Champion Barbecue Team with all

all previous records with 84 teams competing

competing teams receive a national ranking at

for national pride and honours in what is

the series’ end.

arguably the largest barbecue competition outside of the United States. This year’s festival saw women competing alongside men and the ﬁrst all-Australian all-female barbecue team who proved to have serious skills behind the smoker’s lid. They took out 5th place in the Chef’s Choice category and beat more than 50 teams in their ﬁrst competition. In support of the competing teams there

May through July of 2016 will see ﬁve ABAsanctioned barbecue competitions attached to some of the country’s most exciting festivals and events including the Bundaberg BBQ Battle, Just Smokin @ Gloucester, the Rockhampton Brahman BBQ Battle, Brisbane BBQ Festival and the Burleigh BBQ Championships. A new wave of barbecue competitions for the back-end of 2016 are yet to be announced

were also 84 pre-trained ofﬁcial judges tasting

and will include Adelaide, Perth, Melbourne and

hours, and over that time the fat breaks down

36 servings of barbecue goodness across six

Sydney.

to reveal an often very lean and very moist

categories of beef, pork, lamb, pork ribs,

ﬁnished product that sets off one hell of a party

chicken and an open chef’s choice category.

to grab some friends together, guys or girls,

The progression of competition barbecue

and get involved in one of the most friendly,

in the lucky eater’s mouth. Throw in some pork ribs, a chicken and

in Australia has been rapid and widespread

The ABA encourages ﬁrst-time competitors

supportive and tasty sports around.

various cuts of lamb and you’ve got a pretty

and has also led to the coming together of a

wide range of options to throw onto the

genuine barbecue industry, which was also one

on the ABA can be found at www.ausbbq.com.

barbecue.

of the aims of the ABA.

au or by contacting adam@ausbbq.com.au

For more information on upcoming events or

92.

Cafe

LET MINNOW CAFÉ 57 PARK AVE,CLAYFIELD QLD 4011

PH: (07) 3357 8771

his 100 year old Queenslander once known as the Clayfield Aquarium has now been recreated into a special place for food and coffee. Paying homage to the aquarium, customers can find fishy puns throughout the Let Minnow Café and the menu. Inclusivity is an important factor for this business, with wheelchair and pram access, a baby change room, vegan, gluten and dairy free options. The seasonal menu is boasting winter goodies right now, with Mince Bowls, French Toast Sandwiches and their delicious Fried Chicken and Waffles. Offering their breakfast and lunch menu all day there is something to suit everyone. They aim for fresh local produce wherever possible and always being conscious of food miles they have their own vegetable and herb garden as well as a bee hive in their backyard! For many people it’s all about the coffee. Using Byron Bays very own Nat’s Coffee (discovered at the 2015 Café Biz Expo) is a unique selling

point for this café. Nat Byron is a local grower, producer and roaster of coffee and has his own organic coffee farm. If coffee isn’t your thing the café is now boasting a range of super hot chocolates, including King Caramello Koala and Monster Malteser, along with an extremely healthy golden milk option. It has only been 9 short months since Let Minnow opened but they have taken the Northside by storm. The McNamara family are working hard to keep their customers happy and word has it that they do keep coming back! The café tells us they have a few plans in the works for a liquor license in the near future and there is talk of some dinner trade so the locals can walk down to enjoy a wine and maybe some pintxo in the months ahead. We’ll have to wait and see what happens but we’ll deﬁnitely be back when it happens. Open 7 days – 6.30am to 2.30pm Closed public holidays

Lola Coffee SHOP 6, 855 STANLEY ST, WOOLLOONGABBA QLD 4102

(ENTRANCE ON TRAFALGAR ST)

ola Coffee is set to establish a new benchmark in Brisbane’s coffee scene. Opening just last month owners Corinne and Brett Chilcott are bringing worlds of learning to their tiny espresso bar on the south side. Set in the industrial strip of Woolloongabba, Lola Coffee is nestled amongst other retailers and restaurants in the newly built Trafalgar Lane. Tara Dennis of TD Creative Agency has designed the shop and LBD Construction did an amazing job on the shopﬁt. The espresso bar was named after Corinne’s loving aunt, Lola Bertram. Lola was as strong as Corinne and Brett intend their coffee to be, yet Lola remained incredibly generous and humble, everything Corinne and Brett have built their business values around. What else would you expect from two hospitality and coffee whiz kids? “Our focus is espresso” says Corinne, “and house baked sweets to indulge in with your coffee.” They will be using Sydney

roaster, Coffee Alchemy’s blends on their Victoria Arduino Black Eagle espresso machine, and Zokoko chocolate in their sweets. If that isn’t all, just wait until you see what she does with their affogatos. Corinne is nothing if not a coffee prodigy. A previous Australian Barista Champion and placing 6th in the World’s she isn’t messing around when it comes to really good coffee. Her extensive industry experience also includes Chocolate Production for Zokoko, Roaster for Morgan’s Coffee, Operations for T2 tea, Head Barista Trainer for Gloria Jean’s Coffee and Toby’s Estate. And now, after 15+ years of experience, including making coffee all over the world from Romania all the way to Japan, Corinne and husband Brett Chilcott have decided to put their knowledge to the test by opening Lola espresso bar. Corinne says We just want to make really good coffee. Open: Mon to Fri – 7am to 3pm. Saturday’s coming soon.

93.

PM (POST MERIDIEM) T1,56 SMITH ST, DARWIN NT

T.(08) 8941 3925

ocated in the heart of Darwin city centre the first thing that captures my attention from outside PM is the large artwork of tuna fish wrapped around the wall. Inside the décor is simple but beams personality, a kind of urban meets simple and sophisticated style. PM is a unique space that successfully brings specialty coffee and tapas together. Who would have thought you could find exceptionally made coffee by award winning baristas by day and simple yet tasty tapas by night? PM (Post Meridiem) coming from the Latin post (after) and meridiem (noon or midday to midnight), is open from 7.30 am until late. For a grab and go option you can be assured of a quality first hit of the day with an organic Colombian single origin roasted by Bounce Coffee and pulled through a fine looking Ruggero machine. 11.30am is when the kitchen opens and you can enjoy a variety of options from the thoughtfully created menu appealing to both the long lunch of tapas with friends or the quick healthy lunch break with salads and sandwiches made to order. Owners Alana and Ji opened the doors 5 months ago wanting to create a fun friendly atmosphere that is welcoming to everyone, that blended the café culture with fine dining. Motivated by

Melbourne’s eateries to educate locals with quality food and coffee they have ensured all their elements are exceptional. Priding themselves on food designed to be shared amongst friends as fresh as possible using local NT produce where available - beautiful ingredients, cooked simply is key. You can tell that PM is an extension of the husband and wife duo. Alana manages front of house whilst Ji gets creative in his open kitchen doing his chef business. Both friendly and passionate about delivering the best experience to their guests, you can feel it straight away when you enter the intimate and stylish space. I especially enjoyed the Grilled Chicken, Watermelon and Feta Salad, the combination of textures was perfect and light for the 30 + degree days we were experiencing. Along with the spectacular variety of beverages tantalising my tastebuds I came back three times during my week in the the Top End. Lucky enough to experience breakfast, lunch & dinner I can honestly say I cannot fault the experience. PM is deﬁnitely lifting the proﬁle of Darwin’s dining and I urge you to stop by so you can enjoy PM for yourselves. Open: Tue to Sat – 7am open for coffee and grab and go items. 11.30am until late for kitchen.

Laneway Specialty Coffee SHOP 4/1 VICKERS ST PARAP NT 0820

PH: (08) 8941 4511

s the coffee scene gains momentum in the Top End, Laneway Specialty Coffee is noted as a local favourite for both its food and coffee. Located on a corner in the inner suburb of Parap, also home to the vibrant local Parap Saturday markets, on our visit the place was bustling inside and out with a chilled and rustic atmosphere. The café is decorated with hanging plants, beautiful wooden tables and moody ambient lighting inside while outside the alfresco diners enjoy cute settings in the sunshine in manageable temperatures. Local born owners Adam, Danny and Lisa made it their priority when launching the café back in 2014 to focus on serving exceptional coffee with restaurant quality food. Inspired by Melbourne and Sydney cafes, Laneway is deﬁnitely a trendsetter for the Darwin café experience. Having such success, joint owners have also recently launched their sister café Besser Kitchen & Brew Bar in a nearby suburb Winnellie. Not only providing impeccable options in food and beverages their point of difference in providing table service with their friendly staff

attending to both sit down diners and take away requests, which adds value to the Darwin café experience. The all day breakfast menu and lunch options pump from the open style kitchen that then wraps around into the barista area where the sleek black La Marzocco sits. Currently serving Campos Superior Blend and a Kenyan single origin, I opted for the Kenyan as a piccolo whilst my counterpart went for the decadent iced coffee made from the Campos blend. We then had the hard decision of selecting from an array of favourites and must try options on the menu. Our lunch consisted of Lemon Pepper Calamari and an Alantic Salmon Panini, and it was tempting to continue on with one of their sweet treat showcased so beautifully in the deli cabinet. I visited twice in my week’s stay enjoying the Smashed Avocado which was a vegetarian delight, a simple option but fresh and tasty. It was my ﬁrst time visiting Darwin and of course Laneway, but it deﬁnitely will not be the last. Open: Weekdays 7am to 4pm, Sat 7.30am to 4pm, sun 8am to 2pm

AUSTRALASIAN

CAFÉ SC HOOL

THE AUSTRALASIAN CAFÉ SCHOOL Gain a comprehensive understanding of the retail café industry and the confidence to open your own successful café.

ENROL NOW 5 day practical and theory • Courses monthly

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V I S I T W W W.CA F ES C H O O L.CO M.AU | E M A I L I N F O@CA F ES C H O O L.CO M.AU Cnr Clarence and Murray St, Port Macquarie NSW 2446, Australia | Ph: +61 2 6583 7163

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BEVERAGE....................................................................96 CHOCOLATE, SMOOTHIES, SYRUPS, COLD........96 COFFEE ROASTERS ..............................................97 DAIRY ...................................................................100 TEA AND CHAI .....................................................101

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TRAINING INSURANCE

GREEN BEAN

MILK

CAFÉ EQUIPMENT & SUPPLIES....................................101 TRAINING AND EDUCATION ......................................103 FOODSERVICE SUPPLIERS ...........................................103 GREEN BEAN WHOLESALER .......................................104 MACHINERY AND MAINTENANCE .............................105 PACKAGING SUPPLIERS...............................................106 PROFESSIONAL SERVICES ...........................................106 TECHNOLOGY ..............................................................106

Also Available

ONLINE BEVERAGE

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CHOCOLATE, SMOOTHIES, SYRUPS & COLD

ALCHEMY CORDIAL T. (07) 3488 2335 E. info@alchemycordial.com.au W. www.alchemycordial.com.au FB. www.facebook.com/AlchemyCordialCompany If you are looking for a collaborative supplier of chai, coffee syrups and other beverage bases for your café, then contact Alchemy. Australia’s first manufacturer of syrups for the specialty coffee industry. We only use natural colours and flavours, and are "obsessed with flavour". Alchemy is a manufacturer and marketer, so we assist with training, menu development, marketing material and ongoing support. Let’s discuss how we can increase your revenue, profitability and customer satisfaction.

Davinci gourmet

T. +61 2 9741 4422 M. 0438 846 049 W. www.davincigourmet.com.au

Inspired by Leonardo da Vinci’s pursuit of perfection, we combine art, craft and science to create a total flavour experience so every drink is a masterpiece. For over a quarter of a century, DaVinci Gourmet has been crafting syrups and sauces in single batches using legacy recipes evolved over generations. We understand how senses influence the enjoyment of a drink and how flavor creates a deeper connection with consumers. Like an artist who uses a color palette to paint a masterpiece, we give Baristas and Mixologist a palette of powerful flavours so they can create their own masterpieces. WE LIKE TO THINK OF THIS AS FLAVOUR GENIUS.

Dr. Smoothie

T. 1300 133 037 or +61 2 9698 1333 (outside Aus) E. info@drsmoothie.com.au W. drsmoothie.com.au

Cappuccine

T. 1300 788 355 E. info@cappuccine.com.au W. www.cappuccine.com.au

Australia’s premier supplier of specialty beverage mixes. Deliciously profitable ice-blended beverage mixes, smoothie bases, organic teas, hot chocolates, chai latte teas and flavour syrups. Specialists in commercial blending equipment. Exciting and innovative flavours, unrivalled quality. Proudly servicing cafes, chains and restaurants since 1999. Call for samples or further information.

cravve chocolate T. 0419 977 770 M. cravve@bigpond.com.au W. cravve.com

CRAVVE CHOCOLATE – EVERYTHING CHOCOLATE AND CACAO. Cacao beans, nibs, 100% mass, drinking & sipping chocolates: • Paleo • Raw • Vegan • Dairy free We are committed to the bespoke artisan manufacture, blending and packing in Australia of Australian products. Our specialty is producing chocolate from cacao beans sourced from the Australasia Paciﬁc basin. Together with other beverage including tea, ice tea, chai and fruit products made with ingredients sourced from Australia, Paciﬁc Islands & Asia.

Dr Smoothie Australia has been providing premium specialty beverages throughout Australia for over 10 years. We are committed to quality and exceptional service, always providing great tasting, healthy beverages. All Dr Smoothie fruit smoothie concentrates are made from REAL FRUIT, are preservative-free, gluten-free, lactose free, fat-free, contain no artiﬁcial ﬂavours or colours, and are shelf stable for up 24 months. Dr Smoothie’s range of Cafe Essentials include our delicious Original Chai Latte, White Decadence (hot and iced blended white chocolate), Iced Coffees, Mochas and Chocolates. All our products are gluten free, contain no trans-fats and are made from natural ingredients. We are also agents for the latest range of Hamilton Beach blenders, backed by a full 2 year warranty.

Herbal Fix Beverages

T. (02) 8524 3600 E. info@herbalfix.com.au W. www.herbalfix.com.au FB. www.facebook.com/herbalfixbeverages

Herbal Fix produces a broad range of great tasting carbonated herbal beverages designed to promote health and wellbeing, and complement healthy lifestyle choices. Using organic herbs, vitamins and minerals, each drink in the Herbal Fix range uses a scientiﬁcally-prepared recipe to enhance your life! We have employed food scientists to develop six (6) distinctively ﬂavoured beverages to appeal to a broad cross section of consumers. Each herbal beverage contains ‘no added sugar’ and has been sweetened with stevia. There is no sucrose or glucose. All our products are proudly Australian made.

AUSTRALIAN

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97.

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Kitl Australia T. E. W. I.

0409 040 174 kitl.australia@gmail.com www.kitl.com.au @Kitl_Australia

Kitl Australia is a sole distributor for Australia and New Zealand of cold processed syrups imported from Europe. Kitl nutritional syrups are made from organic herbs and ingredients and are available in four flavours: Elderflower, Ginger, Mint and Grapefruit. Each 500ml bottle makes 5.5 litres of home-made beverages. Can be consumed cold or warm just by adding water. Available in selected Health Food Shops, Bars, Restaurants, Cafes, Hotels and Organic Markets. Syrups are ideal for flavoured sodas, cocktails and mocktails.

Monin T. E. W. W.

T. E. E. W.

Peak Beverages T. (02) 6581 2677 E. info@peakcoffee.com.au W. www.peakcoffee.com.au FB. www.facebook.com/peak.coffee.5

Peak Beverages provides support to all cafes through the sale and supply of other cafe products not directly associated to the coffee bean supply brand. We endeavour to source products that may not be readily available through other food and drink wholesalers, including: • Loose leaf & silk pyramid Tea Drop teas • Sale and education of Davinci syrups, smoothie mixes and sauces • Barista tools, jugs, knock tubes, Chux barista wipes, Cafetto cleaning products • Servicing and maintenance of coffee machines and grinders • Education of cafe operators with alternatives to pre ground decaf coffee bricks through the use of fresh decaf pods • Introduction and sale of the new single origin chocolate powders The majority of the Peak Beverages wholesale list of products is on hand for instant sale and or servicing when visiting clients.

AMANTI gourmet coffee

FREEcall 1-800-COFFEE (1-800-263333 from any landline) Global FREEcall +800-ESPRESSO (+800-37773776) E. info@AMANTIcoffee.com W. www.AMANTIcoffee.com Everything we do, we believe in challenging the status quo, we believe in thinking differently … From Coffee Footprint® carbon offset coffee (Save the planet one cup at a time…) to World Coffee Aid® (from beans to dreams…), AMANTI Gourmet Coffee, The One With Aroma®, believes in ethical, sustainable and 100% SEQE production. FREE of Cost* equipment, Organic, Cup of Perfection® endorsed products and FairExchange® coffees are all on the menu! We roast to order using our unique Techno-Aromatic® technology and deliver overnight Australia wide*. World class quality roasted fresh in Australia – full of ﬁnesse, aroma and ﬂavour!

antico coffee

T. (03) 9387 1224 E. info@anticocoffee.com.au W. www.anticocoffee.com.au FB. anticocoffee

If there’s one thing that Italians and Australians have in common it’s their love for great coffee. We believe that when it boils down to it there are three key ingredients at the heart of the perfect coffee: exquisite blends, high quality equipment for slow roasting and an expert barista. We know that when it comes to coffee, different people have different tastes, and we have blends to suit any coffee loving palette. Coffee is about sharing good times with friends. It’s about taking a little time out from your day and savouring the taste. Every cup of coffee should be an experience.

aurigin

The Art of Blend T. 1300 BHAPPY (242 779)

E. info@blendbeverages.com.au W. blendbeverages.com.au

The Art of Blend is a range of premium beverage bases, using the finest ingredients from Australia and around the world, to create the ultimate gourmet drinking experience. From Forastero cocoa to Arabica coffee and a secret blend of spices, The Art of Blend has the perfect balance of creaminess, mouth feel and flavour to impress the most refined customer palate. Our clients are encouraged to be innovative using The Art of Blend beverage bases, with the versatility to serve them hot, cold or icy. We are proud to offer a product developed and manufactured in Australia that you can be creative with, without compromising the quality.

Wild ONE Beverages australia T. 0435 794 537 E. info@wild1.com.au W. www.wild1.com.au WILD ONE beverages is a family owned company, priding itself on producing only the highest quality premium products. We have created 8 varieties of 100% pure high quality healthy juices and 8 ﬂavours of exotic tasting sparkling mineral waters. WILD ONE beverages are positioned in the premium fruit juice and sparkling mineral water category; therefore, are only found in outlets which take a special pride in the standard of food and beverages they provide for their customers. For more information or to try a complimentary trade sample box, please contact us.

(07) 3217 3316 sherrie@abrisca.com steph@abrisca.com www.abrisca.com

Abrisca Roasters are a family owned and operated Brisbane Roastery who specialise in blending high quality beans from all over the planet, to create a brew with the perfect proﬁle and balance. Developing these complex blends allows us to offer a consistent product which appeals to the larger demographic of coffee drinkers. Creating ﬂavours with a unique and intuitive ‘handcrafted’ roasting technique, Abrisca delivers date driven blends to your business, locally in Brisbane and Australia wide. Contract and private blends available on enquiry. We service, repair and sell machines; commercial and domestic, with a retail shop and espresso bar for all your industry needs. Abrisca Roasters of Coffee: 28 Manilla Street East Brisbane QLD 4169.

1800 225 417 NCSC@stalex.com.au www.monin.com www.stuartalexander.com.au

The versatility of over 100 different flavours across syrups, fruit purees, sauces and frappe powders, allows you to complement your menu with a twist on the classic coffee, smoothie, milkshake, frappe or iced tea. MONIN products have been produced with an undeniable quality and with the finest natural ingredients. MONIN syrups, fruit purees, sauces and frappe powders are made with pure cane sugar & the selection of the best flowers, fruits, spices and nuts. Quality and Control have been incorporated into all aspects of MONIN business, assuring the highest value and satisfaction for all customers. Innovative flavoured beverages will help set you apart from other retailers. Make it great with MONIN!

beverages

Abrisca roasters of coffee

T. +61 3 9800 0088 E. service@aurigin.com.au W. aurigin.com.au

We are Aurigin Coffee, and are known for our experience, passion and professionalism in Australian coffee roasting. We have an outstanding range of perfectly roasted single origin and specialty blended coffees. In addition, we are a manufacturer of coffee capsules (Nespresso compatible and Lavazza Blue compatible), innovator of unique ﬂavoured raw sugars for coffee and creator of beverage solutions. We are one of Australia’s largest wholesale coffee suppliers working with small and large companies in all food and beverage channels. We make it possible for anyone to offer or enjoy a great coffee experience and exciting ﬂavours.

coffee

boema coffee

T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au

The Boema Range – it’s not just about the coffee machine! Along with Boema’s newly released medal winning coffees, Boema now offer a hot and cold beverage range for your café, including exclusive quality teas that are not available in supermarkets, gourmet hot chocolate and David Rio chai, with the right mix between savoury and sweet. Boema also carry a wide variety of ﬂavours in the wonderful Cool Capp frappe mix range, especially for summer. Cool Capps are one of the only companies that make a proper, true tasting iced coffee slushy. Boema Coffee: medium, espresso, full ﬂavoured and organic award winning coffees – 4 styles of coffee for all tastes.

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BEVERAGE COFFEE ROASTER

caffé euroblend R

T. (02) 9560 7000 E. shop@euroespresso.com.au W. www.euroespresso.com.au

Caffe` Euroblend is our coffee trademark and proudly roasted by Marcello Nadile. Since 1986, our family has given personalised service to both retail and wholesale customers. Everyone’s tastes and needs are unique. Building long term relationships is important to us, so are our 16 varieties of blends and single origin coffees, sourced from the best and most ethically sustainable growing regions of the world. The secret to our mutual success stories are the combination of Caffè Euroblend extracted from our La Pavoni coffee machines, manufactured in Italy since 1905.

CAFÉ SUPPLIER

DIRECTORY

dc specialty roasters T. (03) 9416 7380 E. rstewart@ducale.com.au W. dccoffee.com.au

Our approach to specialty coffee is different. We see beyond coffee culture and see coffee as a part of culture. We continue to explore different mediums that bridge the grower to the consumer to deliver the specialty coffee message.

di bella coffee caffé migliore

T. 1300 137 696 E. info@caffemigliore.com.au W. www.caffemigliore.com.au

Caffe Migliore is one of Sydney’s most well-known Italian coffee roasters. Their blends are named after some of Tony’s hometowns in Sicily and their authentic roasting experience is conceptualised throughout their factory in North Strathﬁeld. They provide quality training, service and have very consistent control over roasting proﬁles, methods and procedures. They also have a 3 time award winning Fairtrade Organic blend worth a try.

T. (07) 3252 5858 E. enquiries@dibellacoffee.com.au W. www.dibellacoffee.com FB. facebook.com/DiBellaCoffee

Di Bella Coffee is about much more than just a bag of beans. We offer a range of coffee, roasting and business solutions to meet our customers’ needs. Our coffee is sourced 100% direct from farmers through our green bean buying programme, Crop to Cup. All of our blends and single origins are roasted fresh to order. Di Bella Coffee goes the extra mile for our customers by providing them with ongoing business support, training and a personalised service. For more information on how to become a Di Bella Coffee business partner contact us on (07) 3252 5858.

dimattina coffee coffee brothers

T. (02) 8841 2190 E. info@coffeebrothers.com.au W. www.coffeebrothers.com.au

Specialising in: Coffee imported from the Pacific Islands Our coffee comes from these remote islands full of mystic and ancient Kustom practises with wonderfully traditional villages. A direct relationship with the farmer is the most important part of our business, if they know what we want and we know what they want; we both win. Our business ethic reflects the trust we have in our farmers, and we wish to foster an ongoing relationship with everyone associated with these Pacific Island coffees. From ‘bean to cup’ the process is honest, rewarding and real.

MELB. T. (03) 9462 4499 E. paul@dimattinacoffee.com.au PERTH. T. (08) 9244 9377 E. infowa@dimattinacoffee.com.au W. www.dimattinacoffee.com.au

Champions 2011/12 Golden Bean Roaster Competition. The Dimattina’s have a long, rich history in the coffee industry. Established in 1998, it was destined we would follow in our father’s footsteps and go into the addictive business of coffee for ourselves. Once we made the decision to start operations as coffee wholesalers, we pursued our passionate love of coffee with zeal. Our ﬁrst-class service and readiness to adapt to the everchanging needs of our customers, combined with the truly delicious coffee we produce, has created a loyal following we could never have anticipated. With plans to continue expanding to keep up with demand, we are humbled by the response to our coffee and will strive to continue creating a superior coffee experience for all our customers.

elixir coffee coffico coffee

T. (03) 9355 8883 E. support@cofficocoffee.com.au W. www.cofficocoffee.com.au

Renown for our commitment to quality and service excellence, Cofﬁco Coffee offers a wide range of services including cafe/restaurant supply, customised blending, roasting and packaging, speciality coffee supply, barista training, large capacity contract roasting facilities, state of the art laboratory with cupping sessions daily, 24/7 technical support along with a dedicated team of passionate service professionals committed to meet your every need. Australian certiﬁed organic and HACCP accredited.

custom coffeeS

T. (03) 5443 9922 E. info@customcoffees.com.au W. www.customcoffees.com.au FB. www.facebook.com/CustomCoffees

Custom Coffees was ﬁrst established in late 2000 as Grata Gourmet Coffees and thereby became the ﬁrst coffee roasting company outside of Melbourne. Since 2001 Custom Coffees, located in Bendigo, have been providing wholesale, multi award winning coffee to more than 250 cafes, restaurants and clubs. Our Coffee bean blends and popular brands are prominent not only locally, but throughout Melbourne, regional Victoria and interstate. Custom Coffees enjoys a reputation for outstanding multiple Award Winning Coffees ethically sourced from around the world.

T. (07) 3356 5652 E. enquiries@elixircoffee.com.au W. www.elixircoffee.com.au FB. www.facebook.com/pages/ELIXIR-COFFEE/172184543219

It takes special nurturing to coax the richest possible ﬂavour from each coffee bean, whether it’s mining the mellowness from a light roast, striking the perfect balance for a medium roast or divining the depths of a robust dark roast. Our coffee experts at Elixir Coffee continue to create the perfect cup of coffee in our award-winning blends. At Elixir Coffee, we understand that our success depends on your success, and we do everything possible to ensure this happens, from providing a range of premium products to training your baristas to make the perfect espresso that your customers will continue to enjoy.

fish river roasters

T. (02) 6331 7171 E. mail@fishriverroasters.com.au W. www.fishriverroasters.com.au

Great coffee comes from great partnerships-making your café successful is our goal. Our commitment to quality coffee has resulted in 25 medal wins in national coffee competitions. Excellent coffee also needs the right machinery as well as skilled baristas. With this in mind we also supply and service coffee machines and grinders as well as providing barista training both on site and in our training room. From our start roasting next to the Fish River on the western border of the Blue Mountains we have grown to supply cafes across the country. Join with us in helping to grow your coffee business.

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AUSTRALIAN

BEVERAGE COFFEE ROASTER

caffé euroblend R

T. (02) 9560 7000 E. shop@euroespresso.com.au W. www.euroespresso.com.au

BEVERAGE COFFEE ROASTER

CAFÉ SUPPLIER

DIRECTORY

dc specialty roasters T. (03) 9416 7380 E. rstewart@ducale.com.au W. dccoffee.com.au

caffé migliore

T. 1300 137 696 E. info@caffemigliore.com.au W. www.caffemigliore.com.au

Caffe Migliore is one of Sydney’s most well-known Italian coffee roasters. Their blends are named after some of Tony’s hometowns in Sicily and their authentic roasting experience is conceptualised throughout their factory in North Strathfield. They provide quality training, service and have very consistent control over roasting profiles, methods and procedures. They also have a 3 time award winning Fairtrade Organic blend worth a try.

T. (02) 6581 2677 E. info@peakcoffee.com.au W. www.peakcoffee.com.au FB. www.facebook.com/peak.coffee.5

T. 1300 476 377 E. melbourne@grinderscoffee.com.au W. www.grinderscoffee.com.au

di bella coffee

T. (07) 3252 5858 E. enquiries@dibellacoffee.com.au W. www.dibellacoffee.com FB. facebook.com/DiBellaCoffee

Peak Coffee

grinders

At Grinders we are known for providing Australian coffee lovers with the most satisfying coffee every day that says we care about taste, consistency and understand that you do not want to settle for anything less. From humble beginnings that stared in 1962 at our Lygon Street store, Giancarlo Giusti began developing a famous style of coffee that has now spread right across Australia. Ever mindful of these beginnings, Grinders continues to roast and innovate at this original store. Tradition and innovation remain at the heart of Grinders to provide the quality coffee that we’re striving for every day.

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The first coffee roasting business to be located on the Mid North Coast of New South Wales. We roast for local, regional and interstate retail and wholesale accounts. Research & development into quality fresh coffee has produced unique blends and individual character within single origin coffee, to expose the senses to a world of flavour profiles. Customers are fortunate to have such passion, dedication and innovation behind ‘their’ product that keeps it at the forefront of an evolving industry. With continual growth in new and exciting products, your experience into the truly global coffee culture starts at Peak Coffee Australia. Specialising in multi-roaster programs and guest blend of unique specialty origins. Contract roasting now available. Create a unique point of difference for your brand or cafe. Contact us now to discuss the possibilities.

la casa del caffe

T. 1300 52 2272 E. contactus@lacasadelcaffe.com.au W. www.lacasadelcaffe.com.au FB. lacasadelcaffeaustralia

La Casa del Caffe has roasted premium coffee since 1984 by in-house professionals with years of acquired coffee wisdom. Every roast is cupped to ensure the aroma, flavour and body is perfectly balanced. This gives us the consistency we expect and our customers deserve. We roast a full range of traditional blends and single estate coffees including Fairtrade and Rainforest Alliance certified coffees. Sourcing and roasting the best beans available is of paramount importance to us to ensure our blends and single estate coffees are among the best you’ll ever taste.

RIO COFFEE Artisan Roasted and Proudly SA Owned since 1964

P. (08) 8362 3376 E. info@riocoffee.com.au W. www.riocoffee.com.au FB. www.facebook.com/riocoffee1964

Rio Coffee is proudly South Australian owed and family operated since 1964, the oldest coffee roasting house in South Australia. Rio offers hand – roasted, speciality coffee – roasted to order – to business and individuals who place importance on quality, exclusivity and value. Over the past 50 years, the business has built itself upon a dedicated, human – to human focus on customer – service and brand representation of the highest quality.

dimattina coffee coffee brothers

T. (02) 8841 2190 E. info@coffeebrothers.com.au W. www.coffeebrothers.com.au

Specialising in: Coffee imported from the Pacific Islands Our coffee comes from these remote islands full of mystic and ancient Kustom practises with wonderfully traditional villages. A direct relationship with the farmer is the most important part of our business, if they know what we want and we know what they want; we both win. Our business ethic reflects the trust we have in our farmers, and we wish to foster an ongoing relationship with everyone associated with these Pacific Island coffees. From ‘bean to cup’ the process is honest, rewarding and real.

MELB. T. (03) 9462 4499 E. paul@dimattinacoffee.com.au PERTH. T. (08) 9244 9377 E. infowa@dimattinacoffee.com.au W. www.dimattinacoffee.com.au

Champions 2011/12 Golden Bean Roaster Competition. The Dimattina’s have a long, rich history in the coffee industry. Established in 1998, it was destined we would follow in our father’s footsteps and go into the addictive business of coffee for ourselves. Once we made the decision to start operations as coffee wholesalers, we pursued our passionate love of coffee with zeal. Our first-class service and readiness to adapt to the everchanging needs of our customers, combined with the truly delicious coffee we produce, has created a loyal following we could never have anticipated. With plans to continue expanding to keep up with demand, we are humbled by the response to our coffee and will strive to continue creating a superior coffee experience for all our customers.

elixir coffee coffico coffee

T. (03) 9355 8883 E. support@cofficocoffee.com.au W. www.cofficocoffee.com.au

Renown for our commitment to quality and service excellence, Coffico Coffee offers a wide range of services including cafe/restaurant supply, customised blending, roasting and packaging, speciality coffee supply, barista training, large capacity contract roasting facilities, state of the art laboratory with cupping sessions daily, 24/7 technical support along with a dedicated team of passionate service professionals committed to meet your every need. Australian certified organic and HACCP accredited.

custom coffeeS

T. (03) 5443 9922 E. info@customcoffees.com.au W. www.customcoffees.com.au FB. www.facebook.com/CustomCoffees

Custom Coffees was first established in late 2000 as Grata Gourmet Coffees and thereby became the first coffee roasting company outside of Melbourne. Since 2001 Custom Coffees, located in Bendigo, have been providing wholesale, multi award winning coffee to more than 250 cafes, restaurants and clubs. Our Coffee bean blends and popular brands are prominent not only locally, but throughout Melbourne, regional Victoria and interstate. Custom Coffees enjoys a reputation for outstanding multiple Award Winning Coffees ethically sourced from around the world.

T. (07) 3356 5652 E. enquiries@elixircoffee.com.au W. www.elixircoffee.com.au FB. www.facebook.com/pages/ELIXIR-COFFEE/172184543219

It takes special nurturing to coax the richest possible flavour from each coffee bean, whether it’s mining the mellowness from a light roast, striking the perfect balance for a medium roast or divining the depths of a robust dark roast. Our coffee experts at Elixir Coffee continue to create the perfect cup of coffee in our award-winning blends. At Elixir Coffee, we understand that our success depends on your success, and we do everything possible to ensure this happens, from providing a range of premium products to training your baristas to make the perfect espresso that your customers will continue to enjoy.

fish river roasters

T. (02) 6331 7171 E. mail@fishriverroasters.com.au W. www.fishriverroasters.com.au

manna beans

T. (07) 3703 2830 E. info@mannabeans.com.au W. www.mannabeans.com.au FB. www.facebook.com/MannaBeansCoffee

We are an award winning specialty coffee company based in Brisbane and are extremely passionate about what we do. Our coffees are carefully sourced and selected from a wide variety of countries around the world and roasted with love and precision to create only the best quality flavours. As well as providing fresh roasted coffee to your home or business we also deliver equipment, support and great customer service to suit your needs.

mocopan

T. 1300 730 465 W. www.mocopan.com.au

Mocopan – Enrich your coffee experience. With over 60 years experience, Mocopan customers are assured of consistent quality coffee, locally roasted in Melbourne and supplied at optimal freshness. Mocopan’s award winning coffee is supported by a dedicated and passionate team of coffee fanatics – it’s their knowledge and expertise that ensures every Mocopan customer has the right coffee, equipment, barista training, servicing and support required to produce high quality, consistent coffee their customers love every single day.

Nat's coffee

T. (02) 6628 3666 M. 0414 878 275 E. natscoffee@bigpond.com

Nathan Byron has developed an enviable reputation for quality and expertise in the coffee Industry. For over 15 years his passion and knowledge for coffee has been the driving force for success behind his Australian sourced Nats Coffee, and more recently, his internationally sourced beans, La Savoir. Recognised in competitions, he has achieved Gold in the 2013 Organic class, Gold in the 2012 Australian class and overall winner of the 2007 Golden Bean. This success, knowledge and expertise, along with training and equipment are offered with every partnership so that your customers can know great coffee. So call Nathan to discuss all your coffee needs and give your café a point of difference.

Ripe Harvest

T. (02) 8756 5222 E. caffeofficemobile@gmail.com W. www.ripeharvest.com.au

Ripe Harvest have taken a raw and simplified approach to the industry with their two blends “House” and “Original”. This specialty coffee roaster also offers a monthly single origin. Both blends support RFA and are making an impact on the Sydney market. Come in for a taste of the House blend at The Conservatorium cafe at the Roastery or find the taste notes on their website. Ripe Harvest is found in coffee-focused espresso bars throughout Sydney.

silipo coffee

T. (07) 55 280 613 E. richard@silipocoffee.com.au W. www.silipocoffee.com.au

Silipo Coffee are Gold Coast specialty coffee roasters. We cover the whole of Australia both in wholesale and retail. We have won many awards over the past three years including runner up to the biggest roasting competition in the world “The Golden Bean” in 2011/12. Wholesale Coffee is the fastest growing part of our business and we do it well! We have an espresso bar attached to our roastery for coffee connoisseurs to enjoy a great cup of coffee. We run barista courses after hours and these are for serious students wanting to make coffee their career. We have the biggest online shop with everything from coffee beans, tampers, milk jugs, green coffee beans and a big range of filter coffee equipment. All including FREE shipping.

sunshine coast coffee roastery T. (07) 5476 8400 E. enquiries@sunshinecoastcoffeeroastery.com.au W. www.sunshinecoastcoffeeroastery.com.au

Promote your business with the strong advantage of a private label blend, crafted and roasted by multi – award winning coffee roasting artisans. The team at Sunshine Coast Coffee Roastery will work with you to not only craft a beautiful blend of coffee, but to help you share our passion for coffee with both your staff and customers. Our experienced Master Roasters can work with you to create and produce your own brand with either your own signature blend, or by matching your current coffee blend.

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BEVERAGE COFFEE ROASTER

the bean alliance

T. (030 9474 5555 TW. #TheBeanAlliance E. coffee@beanalliance.com.au W. thebeanalliance.com.au

The Bean Alliance has a rich and diverse history in the coffee industry. For 35 plus years a dynamic team in the heart of Melbourne have expertly sourced, blended, roasted and packaged award-winning coffee straight from its state-of-the-art roasting plant – the ﬁrst in Australia certiﬁed to roast organically. Innovative. Insightful. Award-winning. Esteemed brands. Knowledge of the bean. Respect for the process. Love in the making. Together, these elements seamlessly unite to form what we proudly refer to as “credentials in every cup”. The Bean Alliance – 100% Australian & a little bit more than a coffee roaster.

Tulip.shi T. M. E. W.

zest specialty coffee roasters T. (03) 9796 2215 E. info@zestcoffee.com.au W. zestcoffee.com.au FB. zestspecialtycoffee

You’ve come to the Z of specialty coffee. An award-winning boutique roaster in Melbourne & Sydney. We’re all about sharing the amazing gustatory experiences of fresh roasted coffee with our café clients. We love repeating our well-worn mantra – education brews appreciation. Our youthful team exudes energy and friendliness as we pursue our passion at the cutting edge of specialty coffee. Do you want to inject a dose of difference that helps your venue stand out from the crowded café streetscapes? Learn what Z can do to make your café business the Zebra among horses!

BEVERAGE

DAIRY

(02) 9446 9961 0401 994 950 shifrankie83@tulipshi2012.com www.tulipshi.com

Tulip.Shi Speciality Coffee is the creation of prize-winning Barista and Latte Art champion, Frankie Shi. It is from his incredible Latte Art achievements that the company gets its name. Frankie has been involved in the café business for over a decade and his passion for coffee has flourished. The promise for Tulip.Shi is quality and consistency from seed to cup and coffee enthusiasts cannot get enough. Frankie creates a unique blend as well as some specialty single origin coffees available for your cafe, home or office. Frankie is also the Managing Director of Relish Café in Wahroonga where Tulip.Shi Speciality Coffee was first brought to life.

veneziano coffee roasters

T. 0438 360 466 E. sarah.ellul@venezianocoffee.com.au W. venezianocoffee.com.au FB. www.facebook.com/VenezianoCoffeeRoasters

We are a small team of dedicated specialty coffee professionals known for roasting some of the best coffee in Australia. Our Diedrich roasting system ensures consistency across our range of blends and microlots and our close direct trade relationships with specialty growers allows us full visibility into the coffee life cycle, opportunities for quality improvement and control over ﬂavour in the cup. Our team Australia-wide offers the ongoing knowledge, training and support to help you do better coffee business.

Lion Dairy & Drinks

T. 1800 000 570 E. customerservice@lionco.com W. www.lionfoodservice.com.au

Milk Matters to us, we hope it does to you to. We produce some of Australia’s most iconic brands in milk, dairy beverages, cheese, yoghurt, juice and soy. Every year we purchase a billion litres of milk from over 550 Australian dairy farmers, and deliver directly to over 40,000 customers across the country. We are very proud of the history and quality behind our Australian milk brands, with Dairy Farmers producing since 1900 & Pura since 1935 respectively. We’ve also been the proud milk sponsor of the Australian Barista Championships for the past decade, and are truly passionate about supporting Australia’s vibrant and growing Café culture.

Norco Foods

T. 1800 60 30 20 E. matthewha@norco.com.au W. www.norco.com.au FB. www.facebook.com/NorcoMilk

Norco is a 100% Australian, farmer owned dairy co-operative and has been producing quality dairy products since 1895. The Norco brand has been built on our commitment to the quality of our products, the development and sustainability of our farmers and members, and the satisfaction which the combination of these two elements brings to our customers.

witham's coffee

T. (02) 9482 1122 E. coffee@withams.com.au W. www.withams.com.au FB. facebook.com/withamscoffee

There may be many “boutique” coffee roasters, but few who can call on the generations of coffee heritage like Witham’s Coffee. We understand that no two customers are alike and at Witham’s we take pride in tailoring unique coffee solutions for our clients. Working closely with cafe owners at our Roastery, creating tailored blends or sourcing specific estate coffees, ensure they feel a connection with their coffee, its origins and its roaster. Begin your partnership with Witham’s and enjoy the finest Arabica coffee, freshly craft-roasted to order; award-winning blends; professional barista training; personalised service; and espresso machine advice, sales and support. With over two decades in the specialty coffee industry you can be confident in your choice of Witham’s Coffee for quality, consistency, knowledge, and service. 5 Salisbury Rd, Hornsby, NSW

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Riverina Fresh

T. 1800 816 773 W. www.riverinafresh.com.au FB. www.facebook.com/riverinafresh

We’ve been producing dairy products since 1922 so we know a thing or two about making consistently good milk. Tucked away in the lush, temperate farmland of the Riverina region in NSW our milk is sourced from a dedicated group of twenty-one pasture-based dairy farms owned and operated by our passionate farmers. Our milk is collected daily from the farms and delivered direct to our factory where it is processed and bottled fresh. Riverina Fresh™ milk has a smooth, full bodied ﬂavour and an unmistakably rich mouthfeel. On site baristas test the quality of the milk for consistent stretching performance every day. Gold medal winner: Full Fat Milk – Dairy Industry Association of Australia (DIAA) 2014 awards. Visit our site to register for a FREE* trial – www.riverinafresh.com.au

cafe culture international T. E. E. W.

(02) 6583 7163 or DAVID STARK. 0411 655 411 info@cafeculture.com david.stark@cafeculture.com www.cafeculture.com

we know the industry. Ask us how we can help you!

AUSTRALIAN

CAFÉ SUPPLIER

DIRECTORY

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CAFE EQUIPMENT & SUPPLIES BEVERAGE

TEA & CHAI

Bondi chai Latte T. 1300 764 299 E. info@bondichai.com.au W. www.bondichai.com.au FB. www.facebook.com/bondichai We are producers and suppliers of Australia’s most awarded chai latte, Bondi Chai. Made with all natural ingredients and no ‘industrial nasties’, Bondi Chai’s unique milk-soluble formula has helped to make it one of the most popular – and profitable – brands of chai latte in the country. Bondi Chai is certified gluten free, low fat, low caffeine, has no trans-fats. It is also Halal Certified. Bondi Chai is wholly-Australian owned and produced and we supply thousands of cafes around the country and around the world. Someone buys a Bondi Chai somewhere in the world, every 2 seconds.

Pine Tea & Coffee T. (02) 9680 9117 E. pine@pineteacoffee.com.au W. pineteacoffee.com.au Silvertip Leaf Teas, Pyramid Teabags, Packaging & Accessories. Our teas are sourced from tea origins and have over 300 specialty varieties in stock. Available in bulk wholesale and retail for tea houses, cafés, restaurants and home users. Teas are tasted and quality assessed in the growing seasons by Clayton Pine – 40 years in the tea & coffee industry. We blend and pack in Australia under HACCP quality assurance and remain an Australian owned family business. • Boutique roasted award winning gourmet coffee “Bella Italia” also available • Tea range includes: black, green, white, oolong, pu-erh, ﬂavoured, fruit, chai, herbal and organic • A range of teaware is available • Large discounts available for bulk • Factory outlet open 6 days – public welcome.

BRITA

T. 1300 557 762 E. professional@brita.com.au W. www.brita.com.au

BRITA is the world’s No. 1 selling water ﬁlter. Over the past 40 years, BRITA has expanded from a small, one-man business into an internationally operating company, and is still family-run. Today, the company develops, produces and sells innovative drinking water ﬁlters for both domestic and professional use in over 80 countries on all continents.

CARGO CREW

T. (03) 9411 9850 E. hello@cargocrew.com.au W. cargocrew.com.au

The Modern Uniform - We’re sure you’re going to love the Cargo Crew range just as much as we loved creating it. Led by originality and our fashion design heritage, we’ve taken a fresh approach to uniform design that puts style ﬁrst. Next we add clever features that are ﬁt for work and durable fabrics that get the job done. The result? Hard working, eye-catching uniforms that go the distance.

CLOROX W. www.cloroxcommercial.com.au

Somage Fine Foods

T. 1300 766 243 E. enquiries@somage.com.au W. www.somage.com.au FB. www.facebook.com/pages/Somage-Fine Foods/108854421264

Somage Fine Foods pioneer specialty food service products made from organic tea, cocoa and panela. We travel the world to source the best ingredients that nature provides, grown by people who are passionate about what they do and who care for the environment and the people that support them. We supply leading cafes, restaurants, coffee companies and premium food distributors throughout Australia, New Zealand, Hong Kong and China.

Tea Corporation Australia T. (03) 9699 8500 E. mail@teacorporationaustralia.com W. teacorporationaustralia.com Tea Corporation Australia is a direct importer of the highest quality single estate teas from Japan, China, Taiwan, Sri Lanka & specially selected local and imported single herb and own blended herb teas. We supply Australians at home, cafes, restaurants, retail outlets with the ﬁnest tea, tisane. It is our pleasure to make drinking tea a wonderful experience for you.

Tea Drop T. (03) 9383 2300 E. enquiries@teadrop.com.au W. www.teadrop.com.au Tea Drop was established more than a decade ago in Melbourne. At Tea Drop, our focus has always been to create a wonderful experience of tea, from collecting the ﬁnest, small-batch leaves to the sourcing of beautiful teacups and teapots. All our leaves are hand picked and hand sorted; carefully nurtured to create the best tea experience for our customers. From the exotic to the traditional to new twists on old ﬂavours, Tea Drop represents more than a cup of tea. It’s the modern tea experience.

Clorox Commercial markets variants of leading consumer branded products including CHUX, GLAD, OSO and Handy Andy. These products are designed and packed for convenience, speed, quality, reliability and value in tough working environments like cafes, restaurants, pubs and clubs where efﬁciency, cleanliness, hygiene and safety are so essential to productivity and reputation. Clorox Commercial products are sold in commercial packs and quantities exclusively through Clorox Australia and Clorox New Zealand’s distribution network. For further information: www.cloroxcommercial.com.au

COFFEE PARTS

T. 1300 129 129 E. info@coffeeparts.com.au W. www.coffeeparts.com.au

Coffee Parts is Australia’s online leader of coffee machines, spare parts, accessories and brew bar gear. With a huge range of over 50 brands and 10,000 items, Coffee Parts is the one place for all your coffee supply needs. From milk jugs to steam valves, Coffee Parts caters to everyone from home baristas to industry experts. Our online shopping cart system makes it easy for anyone to place an online order. Most orders are posted on the same working day and delivered next working day. It is our passion to help you deliver that perfect espresso! Contact: Pedro Lara - Warehouse and Showroom: 19/75 Corish Circle, Pagewood NSW 2035

COMCATER T. (03) 8369 4600 W. www.comcater.com.au Comcater supplies the world’s leading brands in high quality commercial kitchen and catering equipment to suit the smallest cafe through to larger hospitality operations. For over 30 years, we’ve been supporting Australian foodservice businesses helping them achieve their catering vision and bringing great menus to life with high quality ‘best in class’ equipment. We provide tailored solutions to suit almost any foodservice operator needs including Express Cafe Solutions, which was awarded the 2014 Innovation of the Year from the FSAA.

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CAFE EQUIPMENT & SUPPLIES

D'ANCAP

T. (03) 9530 8992 E. info@casaespresso.com.au W. www.casaespresso.com.au FB. www.ancapcups.com

Italy’s most prestigious cup maker, d’Ancap, is now in Australia. Kiln fired at 1400c degrees and 100% made in italy, our range of quality porcelain products are the choice of coffee roasters, cafes and baristas around the world. State of the art production techniques, thick hard glazed porcelain and a dedication to functional design and quality ensure that every Ancap product preserves your coffees aroma and flavour. Our range also includes a series of artist inspired decorated cups and “Espressine” stove top espresso makers. Ancap is the official cup of the World Latte Art championship, Australian Pura Latte Art Championship, Detpak Australian Barista Championship, AASCA sponsor and sponsor of the Golden Bean Roasting Competition and Conference.

DOLO coffee supplies

T. (03) 9415 6696 E. contact@dolo.com.au W. www.dolo.com.au FB. www.facebook.com/dolo.supplies

We believe that mastering the perfect coffee, from the farm to the cafe, comes from innovation, technology and attention to detail. We strive to bring you the freshest and most efﬁcient equipment on the market in response to the constant evolution of coffee. Dolo specializes in distributing café accessories and equipment, creative alternative brewing systems and focuses on exploring the horizons of new technology in the industry.

PUQPRESS T. E. W. I.

1300 582 443 brett@puqpress.com.au www.puqpress.com.au www.instagram.com/puqpress

Delivering the perfect espresso shot can be a challenge even for seasoned baristas. Put just little more pressure on one side or the other and the water passes through unevenly giving you less than perfect espresso. PuqPress is the world’s ﬁrst automatic precision coffee tamper that delivers proven results. Baristas now demand consistently better results, faster service times without long term injuries caused by tamping? Designed and engineered in The Netherlands, PuqPress will revolutionise your coffee process and with a small footprint it’ll ﬁt in the tightest of spaces. For a free trial please contact Puqpress today! Use discount code PuqOff10% for a 10% discount on your next order.

REG BARBER ENTERPRISES

E. reg@coffeetamper.com W. www.coffeetamper.com FB. www.facebook.com/RegBarberEnterprisesInc

Over 20 years ago, Reg Barber was inspired to create a better coffee tamper after using a ﬂimsy, plastic tamper. Today, he is known as the man who revolutionized the coffee tamper into a modern, must-have piece of equipment for every barista. His coffee journey began in 1995 when he decided to open his own café, and went to Seattle, Washington for training. During his training, he was introduced to the existing tools for tamping coffee, but they were either poorly designed plastic tampers, or aluminum cylinders that were awkward and uncomfortable to use. Reg knew he could make a better tamper. Use reference code: CCRB with your next enquiry.

HUROM

T. 1300 714 462 E. info@hurom.com.au W. www.hurom.com.au

Since 1974, Hurom has distributed its products into over 50 countries around the world. Through continued product innovation and its commitment to dietary wellbeing, Hurom continues to promote improved health through nutritional balance and healthy eating. Speciﬁcally designed for commercial use, the Hurom H22 brings Cold Press Juicing to any small business or commercial operation. Comprising a heavy duty design with twice the chamber capacity of Hurom’s consumer models, 3 complete top sections, transparent hopper and up to an 8 hour run time, the Hurom H22 enables any small business to offer their customers Cold Pressed Juice and the associated health beneﬁts. The Hurom H22 is also whisper quiet, BPA Free, and is guaranteed to produce the highest yield of any Cold Press Juicer on the market.

KUVINGS AUSTRALIA T. (02) 9798 0586 E. info@kuvings.net.au W. www.kuvings.net.au

Kuvings Australia is the importer of all Kuvings Cold Press Juicers – Commercial and Professional range. The CS600 Chef Commercial Cold Press Juicer manufactured in South Korea with patented technology, juices whole fruit and vegetables, runs continuously for over 8 hours. Juices 40 litres per hour, over 300 whole apples without cutting. Less preparation time, more yield and better taste and ﬂavor, with more nutrition in every juice. 5 year commercial warranty on motor and 12 months on all parts. Online catalogue of all spare parts. We pride ourselves on having the highest quality BPA parts and exceptional customer service. Kuvings Australia is operated by a passionate experts in all states, constantly looking to improve customers experiences, and provide a level of service that builds lasting relationships.

PENTAIR EVERPURE T. 1300 137 344 E. au.sales@pentair.com W. www.everpure.com

Pentair® Everpure® has been a leading global provider of quality water solutions to the foodservice industry for more than 80 years. Our total water management approach systematically manages the water in your café to ensure all your water using equipment is operating efﬁciently and your ingredient water is of the highest quality. That’s why so many foodservice operators depend on us to solve their water problems. Find out how we can improve your food and beverage quality and protect your equipment from costly scale or corrosion damage.

ROBAND Australia T. (02) 9971 1788 E. sales@roband.com.au W. www.roband.com.au

The Australian family-owned Roband Australia is a leading manufacturer and supplier of commercial foodservice equipment. Manufactured in Australia, Roband grill stations, pie warmers, milkshake mixers and open grills are just a few of the products designed and catered to café and coffee outlets. World-renowned Vita-Mix professional blenders, the ultimate machine for producing smoothies, blended coffee drinks, frozen juices, ice-cream drinks and thick-shakes are also imported and distributed through Roband Australia.

STODDART

T. (07) 344 076 00 E. fse@stoddart.com.au W. www.stoddart.com.au FB. stoddart.manufacturing

Stoddart are Australia’s one-stop supplier of quality food service equipment to QSRs, major hotel chains and everyday food outlets. Our exclusive brands include Woodson counter-top equipment, Electrolux Professional commercial kitchen equipment and Halton Exhaust Hoods. These are supported with industry recognised brands such as Metro Shelving, Simply Stainless Benching, Adande Refrigeration, Koldtech Displays, Culinaire Equipment, Anets Fryers and CookTek Induction Systems. Our ofﬁces in each Australian mainland state capital and our national service coverage provide the support you need.

UNOX Australia Pty Ltd

T. +61 3 9876 0803 E. info@unoxaustralia.com.au W. www.unox.com FB. www.facebook.com/unox.australia

At UNOX we see success as a very personal thing and we believe that success comes in many different forms. Building success means setting yourself short-term and long-term goals, and then making choices and taking actions to achieve them. Goals could be anything, from selfrealiSation to creating a great team, a great family, a great business, from leaving your mark in the history books to attaining personal wealth, from living free to becoming an example for others. At UNOX we want to give you the tools, support and ideas to help you rise to the challenge of building success.

AUSTRALIAN

CAFÉ SUPPLIER

TRAINING & EDUCATION

DIRECTORY

TRAINING & EDUCATION

AUSTRALASIAN CAFé SCHOOL AUSTRALASIAN

CA F É SC HO O L

T. +61 (2) 6583 7163 E. info@cafeschool.com.au W. www.cafeschool.com.au FB. www.facebook.com/ACS2444

Café Culture International is proud to reveal our partnership with USA business partners the American Barista & Coffee School to bring the ﬁrst purpose-built café school to Australia. The School is situated in the NSW coastal town of Port Macquarie and the course runs one week per month in a purpose-built training space equipped with coffee making facilities, a café kitchen and an outdoor event space. Course participants will walk away with the knowledge and plan to open a successful café business anywhere in the world. The Australasian Café School employs educators who understand the café business as operators and can offer mentoring.

australian tea masters

T. 0400 536 263 E. info@australianteamasters.com.au W. australianteamasters.com.au FB. www.facebook.com/Australian-Tea-Masters-407018312663746

Australian Tea Masters is the leading organisation for tea training and tea education in Australasia. We also offer private label custom blending, wholesale teas and blends, and travel the world to broaden our wide knowledge base of tea.

COFFEE EDUCATION NETWORK T. (07) 3352 7302 M. 0407 021 220 E. christine@perfectespresso.com.au W. www.perfectespresso.com.au

Coffee Education Network is the one-stop shop for books and training materials on espresso coffee. There are 6 books, 2 CDs, a set of 20 charts and a customer service kit in the Perfect Espresso training system. These resources provide plenty of training options with everything organised and documented to immediately implement your own in-house coffee training program. Generous wholesale prices are also available to sell the books to your customers. Alternatively, Christine can tailor make a training system suited to your business needs. There is something for everyone – commercial baristas and trainers, espresso enthusiasts and distributors.

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EQUILIBRIUM MASTER ROASTERS T. +61 405 748 010 E. aabflav@gmail.com W. www.eqmr.com.au FB. www.facebook.com/C8H10N4O2.Oz

Are you chasing the Sweet Smell of Roasting Success? Whether you’re new to coffee roasting or are an experienced roaster looking to enhance your current skills & knowledge (trying to win that Golden Bean gold medal!) Roast Master & Coffee industry Professional Anne Cooper (a twice Golden Bean winner herself) will help you achieve your roasting goals with either a practical, hands-on Roasting Course or one-on-one, Private Consulting on your own roasting equipment.

WILLIAM ANGLISS INSTITUTE T. 1300 ANGLISS (2645477) E. shortcourses@angliss.edu.au W. shortcourses.angliss.edu.au

The Coffee Academy offers a range of coffee making courses from ABC of Espresso to the nationally recognised Prepare and Serve Espresso Coffee. Visit our website for further details. 555 La Trobe Street, Melbourne VIC 3000 OR AITC Sydney 26-32 Waterloo Street, Surry Hills NSW 2010.

FOODSERVICE SUPPLIERS

Bounce

T. 1300 303 517 E. infoaus@bouncelifestyle.com W. au.bouncelifestyle.com FB. www.facebook.com/bounce.australia

Bounce creates 100% natural (and scrumptious!) energy food, ‘clean nutrition’ is created by using high quality ingredients and leaving out nasties like artificial colours, flavours and preservatives. Bounce was founded in 2004 by Aussie couple Paula and Andy Hannagan, who had a big idea and the balls to invest what little savings they had into bringing Bounce to life. Both Paula and Andy have backgrounds in health and fitness, they are passionate, enthusiastic, love life and get a kick out of helping people feel good.

104.

FOODSERVICE SUPPLIERS

freedom foods Group

T. 1800 646 231 E. +61 407 067 310 W. www.ffgl.com.au FB. www.facebook.com/FreedomFoodsGroup

Freedom Foods makes a delicious range of non-dairy barista milks, cereals, biscuits, bars and snacks free from many health sensitive ingredients. We believe everyone deserves great tasting, quality food free of the stuff you don’t need and full of the things you do. Freedom Foods – Making Food Better. Contact: Renee Rogers, National Business Manager – Food Service.

goodman fielder

T. (02) 8899 7000 E. foodservicegf@goodmanfielder.com.au FB. www.gffoodservice.com.au

At Goodman Fielder, we are proud of our continuing dedication to a long tradition of quality and service for all our customers. We are passionate about our products and brands, with a purpose to create long-term value. Our product selection includes a range of oils and spreads, ﬂours and cake pre-mixes, frozen pastries, dressings, mayonnaise, sauces and vinegar. We also feature a varied selection of breakfast cereals as well as an extensive range of Artisan breads and a NEW Thaw and Serve Artisan Baguette and Rolls suitable for the Café market. For more information on our range please visit our website www.gffoodservice.com.au.

mission foods T. 1800 641 529 W. www.missionfoods.com.au Mission Foods’ make a vast range of flatbreads and corn products using only premium ingredients, manufactured in our state of the art facility in Victoria. Our flour tortillas come in a range of sizes, flavours and nutritional variants. Using Maseca corn, we produce a large range of corn chips, taco shells and corn tortillas, all gluten free. Our pizza bases come in a variety of sizes, shapes and levels of thickness. We have a great range of international breads, ranging from Indian to Greek to Lebanese Breads. We offer an extensive gluten free range including wraps, pizza base, corn chips, taco shells, salsa and pizza sauce. Speak to one of our representatives today about how we can help you develop your menu to meet your customer’s needs and tastes.

papa joes

T. 1300 380 115 E. info@papajoes.com.au W. www.papajoes.com.au FB. www.facebook/papajoesbakehouse

Banana Bread manufacturer and supplier for the Food service and retail market. Papa Joe’s Bakehouse was established in 1996. The company is well known for it’s fruit based bakery lines. Their Banana bread is the star of the show and prides itself on quality ingredients which includes fresh Australian bananas, strong bakers ﬂour and whole egg. Papa Joes provide the retail and food service industry with a safe quality supply of fresh fruit based bakery goods. Australian owned and made, all products are available Nationally.

true foods

GREEN BEAN WHOLESALER

BENNETTS

T. +61 3 9853 0328 E. trading@hab.com.au W. www.hab.com.au FB. www.facebook.com/HABennetts

A third generation family company, Bennetts is the leading importer of quality coffee and tea to the Australian market. Founded in 1918, we’ve been connecting Australian businesses with producers at origin for nearly 100 years. Our product range is always expanding as we continue to build on our legacy within the industry, paving the way for unique and exclusive sourcing opportunities. We are committed to supporting our origin partners and offer a wide range of sustainably certiﬁed and specialty coffees. Our commitment to creating a prosperous future for our industry is at the heart of everything we do.

COFI-COM TRADING T. +61 2 9809 6266 W. www.coficom.com.au Suppliers of green coffee beans, delivering premium, rare and unique green coffee from around the world to roasters in Australia, New Zealand and the Asia Paciﬁc region. Through our network of producers, exporters, buyers and operatives on the ground we promote the production of high quality coffee, offering micro and sustainably certiﬁed lots, working together with farmers and roasters to guarantee long-term, healthy and reliable supply chains. Offering a large range of specialty coffee direct from farms, estates and mills in over 25 different countries, we provide a personal consultancy assisting in selecting the right beans for your business. Roasters are invited to source an exciting and unrivalled range of coffee without restrictions, giving the opportunity to purchase to suite your individual roasting requirements.

CROP TO CUP (ESPRESSO ENTERPRISES) T. 0410 450 369 E. michaela@croptocup.com.au W. dibellacoffee.com/Our-Story/Crop-To-Cup

What started out as our pursuit for the highest quality coffee beans, evolved into a raw coffee buying programme that enables us to make significant contributions to coffee communities. The Crop to Cup programme delivers significant benefits to the farmers and their communities by working with responsible growers in each region, and offering a price that reflects the quality of their crop. Our programme enables farmers to support their communities to build skills locally, provide job security and growth opportunities for local workers, uphold ethical practices and encourage sustainable farming.

FIRST CROP coffee T. +61 406 009 647 E. celina@firstcrop.com.au W. www.firstcrop.com.au

Personalised green coffee sourcing and importing. We work closely with roasters and producers to bridge the gap with origin by sourcing directly and ethically, using strong relationships and a transparent logistics ﬂow. First Crop is a curated green coffee experience for roasters. Contact us for current offerings or more information.

T. (03) 5459 0000 E. foodservice@truefoods.com.au W. www.truefoods.com.au

True Foods is a 100% Australian owned and operated family business that was established in 2001 as a specialist manufacturer of flatbread products. We have grown to become the largest Australian owned manufacturer of tortilla wraps, Gluten Free wraps, flatbread products and bakery snacks. True Foods consistently invests in new capabilities to allow for growth and innovation. We focus on bringing specialty items to market. For example gluten free, low sodium, high fibre, spinach & tomato wraps, barley max wraps, quinoa tortillas, chia and sourdough tortillas. As a highly efficient manufacturer we easily segregate ingredient to ensure integrity, product safety and allergen specification. For further information on our foodservice range visit our website or call our national foodservice sales manager direct. (Robert Nackoski – 0400 279 843)

SWISS WATER DECAFfeinated coffee co. E. trading@hab.com.au FB. www.swisswater.com Swiss Water® Process is amazing coffee without caffeine. Starting with the finest coffees we can source, our 100% chemical free process removes caffeine – and nothing else. Small batch decaffeination uses water, green coffee extract, and proprietary carbon filters to migrate caffeine from the bean. Coffees, with their subtle and distinct flavors intact, are then ready to be roasted by some of the most discerning coffee roasters around the world.

AUSTRALIAN

CAFÉ SUPPLIER

DIRECTORY

105.

MACHINERY & MAINTENANCE

BOEMA COFFEE MACHINES T. (02) 9756 4744 E. info@boema.com.au W. www.boema.com.au

Boema are the only Australian manufactured espresso machines. We represent some of the ﬁnest and most reputable manufacturers of coffee machines in the world. • Caffè and Deluxe Series – user friendly espresso machines • Conti espresso machines – model to suit all budgets • New Monte Carlo – designed for Baristas, new multi boiler technology with innovative pre infusion system • Schaerer – bean-to-cup, fully automatic machines from Switzerland, renowned for quality, reliability and dependability. Schaerer offers the ideal solution, from corner store, ofﬁce, self-service buffet or high output club • Eureka grinders – compliment the traditional machine, 1/2 to 10 kilo per day • Amino – automatic vending machines. We take pride in our after-sales service with our highly competent team of Australian wide Technicians.

coffee roasters australia

T. (07) 5529 0888 E. sales@coffeeroasters.com.au W. www.coffeeroasters.com.au FB. www.facebook.com/coffeeroastersaustralia

CRA specialises in high quality coffee roasting equipment and associated products. Not just equipment distributors, we also design, modify and manufacture various equipment and control systems. We have a range of brands each of these with unique product advantages ensuring that our customers have choice. We have over 10 years of experience managing compliance and commissioning of roasting equipment from small commercial setups through to large industrial roasteries. Other services include an in-house roaster refurbishment service and we also purchase and re-sell pre-loved roasters. Being Australia’s leading coffee roaster supplier ensures we have the greatest knowledge of roasters. Finance options are available including acceptance of trade-ins when you purchase your new roaster from us. CRA has the most comprehensive range of coffee roasting equipment and we aim to provide solutions for all situations and most importantly budgets.

COFFEE WORKS EXPRESS T. (02) 9533 2693 E. sales@cwe.com.au W. www.cwe.com.au

Espresso Equipment and Technical Solutions. Coffee Works Express authorised Australian importer and distributor of quality commercial and domestic espresso equipment. CWE brands include: WEGA espresso machines and grinders, FRANKE coffee systems, SLAYER handcrafted espresso machine, BNZ grinders and ISOMAC domestic range. Coffee Works Express is proudly an independent espresso equipment importer, established since 1998. CWE have built and will continue to build their reputation on being a leading espresso coffee equipment and technical service provider, offering unrivalled quality and reliability. For further information, visit our website: www.cwe.com.au or email sales@cwe.com.au

COMPAK coffee GRINDERS T. (03) 9681 7537 E. info@compakgrinders.com.au W. www.compakgrinders.com.au

Compak Coffee Grinders relationship with its customers, is based on honesty, trust and motivation to continue growing together. With years of experience, passion and constant effort, Compak have developed a line of high quality and competitive products that are loved by coffee professionals in over 60 countries. The level of technology incorporated into Compak Coffee Grinders assures optimum performance, which can be appreciated in the ﬁnal result: grind quality! Visit their website www.compakgrinders.com.au, phone +61 3 9681 7537 or visit their showroom at 20 Rocklea Drive Port Melbourne Victoria for further information.

COMPLETE CAFE SERVICES

T. (08) 8338 0600 E. tech@cafeservices.com.au W. www.cafeservices.com.au FB. www.facebook.com/CompleteCafeServices

Complete Café Services is Adelaide’s INDEPENDENT sales and service company. We are not afﬁliated with any one particular coffee company or machine manufacturer, meaning we can offer you unbiased advice and service. Our team are coffee lovers with over 18 years industry experience. Although our coffee equipment is some of the most competitively priced in the industry, we strongly believe you will value from our highly professional, expert service and coffee knowledge. We are an authorised service company with national service partners. Our commercial showroom and workshop is less than 5 minutes from the Adelaide CBD.

ESPRESSO COMPANY AUSTRALIA T. 1300 326 326 W. www.espressocompany.com.au FB. www.facebook.com/espressocompany

Espresso Company Australia Pty Ltd (ECA) is seen as one of Australia’s leading independent importers and distributors of reputable domestic and commercial espresso machines, coffee grinders and roasters, steam units and associated accessories to the coffee industry. Our brands convey a strong and traditional heritage of Italian espresso machine design and manufacturing. Espresso Company Australia represents leading brands of espresso equipment manufacturers such as ANFIM, Rocket Espresso, Vibiemme and Aillio. Over ﬁfteen years we have helped supply, service and support the Australian coffee roasters, franchise groups and speciality coffee retail outlets with our knowledge and the exceptional brands within our portfolio. This allows us to continue to further strengthen our position as a dedicated and reliable supplier to the Australian coffee market.

EUROESPRESSO MACHINE co. pty ltd. T. (02) 9560 7000 E. shop@euroespresso.com.au W. www.euroespresso.com.au

Since 1968, Euroespresso Machine Company has been the Australian agents for Italian La Pavoni, commercial and domestic coffee machines and later including Isomac and Anﬁm. La Pavoni’s long standing reputation for manufacturing quality and being ﬁrst in the market place since 1905, has made a major contribution to our success story. With coffee machine sales, spare parts and experienced back up service, we complimented this by developing a range of perfectly roasted Italian style coffees, trade marked Caffé Euroblend, for retail and wholesale customers. Euroespresso has also established a network, Australia wide of experienced independent service centres.

IBERITAL Australia T. (03) 9681 7537 E. info@iberital.com.au W. www.iberital.com.au

Iberital Australia is Australia’s latest independent importer and distributor of commercial espresso machines, coffee grinders and spare parts. With an on-line spare parts catalogue of over 20,000 products suitable for all makes and models of espresso machines and equipment available in Australia we pride ourselves on having the highest quality products at the best prices. Iberital Australia is operated by a team of hardworking coffee equipment experts who are constantly looking to improve their customers experience, and provide a level of service that builds long lasting relationships. Visit their website www.iberitalaustralia.com.au, phone +61 3 9681 7537 or visit their showroom at 20 Rocklea Drive Port Melbourne Victoria for further information.

RANCILIo W. ranciliogroup.com Innovation is the technological core of the Rancilio Group. The Rancilio Group is engaged in designing and testing to provide the most effective solutions for our customers’ global needs and where research priorities care for people, society and the environment. In order to achieve an unmistakable ﬂavour and style, we work with enthusiasm and meticulous attention to detail. The Rancilio Group strongly believes that every grain of coffee has its own particular characteristics, making each single origin or blended coffee special and unique. Our coffee machines and coffee grinders enable operators to serve beverages with an unquestionably high cup quality achieving results of the highest standards.

THE ESPRESS GROUP

T. 1300 302 522 E. marketing@espress.com.au W. www.espress.com.au FB. www.facebook.com/EspressGroup

Your Coffee Guide – At The Espress Group, we have made it our mission to help you to meet your business needs through a variety of tailored services and state-of-the-art coffee equipment that comes together to effectively increase your business performances. At Espress Group, we stock the best equipment for your cafe. We supply quality brands such as La Marzocco, Rancilio, Cime, Mazzer and more. To add to that, all of our coffee machines are backed by an after sales support and service that is second to none. We aim to ﬁnd the point of difference in our customers. Call us on 1300 302 522

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AUSTRALIAN

CAFÉ SUPPLIER

MACHINERY & MAINTENANCE

XTRACTED espresso solutions

DIRECTORY

PROFESSIONAL SERVICES

T. (03) 9681 7537 E. admin@xtracted.com.au W. www.xtracted.com.au

MELBOURNE SPECIALTY COFFEE SERVICES - Xtracted Espresso Solutions are independent distributors of La Marzocco coffee machines and Compak Coffee Grinders, which are backed by their technical support team of coffee experts, with over 15 years of experience in the coffee industry. Xtracted Espresso Solutions specialise in the customisation of coffee equipment – our experienced staff are trained to restore, refurbish and update all makes and models of coffee machines with the latest technological advancements available in Australia. For all of your specialty coffee needs please contact Dean Slade on 03 9681 7537.

PACKAGING SUPPLIERS

BRISBANE CUP SUPPLIES

T. (07) 3843 6961 E. myorder@bnecups.com.au W. www.brisbanecupsupplies.com.au FB. www.facebook.com/brisbanecupsupplies

Brisbane Cup Supplies is a leading distributor of disposable food packaging to the catering and food industry, including coffee cups, tableware, deli containers, sandwich and wrap boxes, soup and ice cream containers, portion and deli containers, food cartons, cold drink cups, stirrers, lids and MORE. Why Choose Brisbane Cup Supplies? Brisbane Cup Supplies recognises that your consumable products, need reliable, attractive, quality packaging. Shop online - next day delivery *orders in before 12pm. Eco friendly packaging experts.

CAPSULE PACK

T. (07) 5676 6483 E. sales@capsulepack.com.au W. www.capsulepack.com.au

Capsule Pack Pty Ltd was established in 2013 as a contract packer to service the coffee industry’s need for locally packed capsules including coffee, tea and other beverages. The factory features state of the art capsule packing equipment enclosed in a climate controlled food safe environment. Capsule Pack is privately owned by Mark and Alana Beattie, owners of Coffee Roasters Australia Pty Ltd (CRA) which has been supplying and servicing the coffee industry with equipment since 2003. Capsule Pack Pty Ltd compliments CRA by offering contract packing of capsules to Australian Coffee Companies and Retailers. Capsule Pack Pty Ltd has the ability to manufacture various capsule formats.

castaway food packaging T. (07) 3853 5800 E. info@castawayfoodpackaging.com.au W. www.castawayfoodpackaging.com.au CASTAWAY is Australia’s leading brand in disposable food packaging. Owned and marketed exclusively by MPM Marketing Services, we specialise in manufacturing and custom printing high-quality disposable packaging products. Our extensive range includes recyclable coffee cups, biodegradable lids, napkins, brown and white paper bags, plates, cutlery, wrapping materials, antibacterial wipes, takeaway containers, and more. The Castaway range of paper coffee cups and lids are locally manufactured in HACCP accredited facilities to ensure quality and consistency. Our in-house design and print team can also ensure that your brand stands out in the marketplace on any custom printable packaging product.

MBPAK

T. 0478 224 895 E. sales@mbpak.com.au W. www.mbpak.com.au FB. www.facebook.com/MBPAK

StixToGo® plugs for takeaway coffee cups make the transportation of coffees fast, safe and easy. And they make customers smile. Delight customers and make your cafe a standout! Here is why: Your coffees stay hotter for longer, which means customers enjoy your excellent coffee to the last drop and will remember you for it. The clever plugs also prevent accidental spills and mess. A simple, inexpensive, value-added service to powerfully differentiate your business. Perfect for multi-drink orders, coffee deliveries, coffee pre-orders, car drivers & busy mums with prams. Give StixToGo a Go today!

CAFE PULSE

T. 0423 200 206 E. david@pulseplus.com.au W. www.pulseplus.com.au

Now in our exciting 6th year Café Pulse is an independent research initiative by a retail research company with several years of of experience providing access to high-quality and truly independent analysis. Cafe Pulse help provide information to ensure continued growth in a time of strong café competition and market uncertainty.

JUST COFFEE INSURANCE

T. 1300 605 061 E. info@justcoffeeinsurance.com.au W. www.justcoffeeinsurance.com

Just Coffee Insurance provides speciﬁcally designed insurance for the coffee industry, whether that be for mobile coffee services, retail coffee shops or product suppliers. With 26 years insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry.

MAILLARD ATELIER

T. 0404 105 987 E. info@maillardatelier.com.au W. www.maillardatelier.com.au FB. www.facebook.com/maillardatelier

Creative space designed for the coffee industry. Roasting, packing, Q+A, education/training and event space available for hire. Green coffee supplied by First Crop Coffee also stored on site for purchase. Professionals and beginners welcome. Contact us for more information.

SILVER CHEF Limited T. 1800 337 153 E. admin@silverchef.com.au W. www.silverchef.com.au

ACHIEVE YOUR DREAMS WITH SILVER CHEF - Silver Chef is the only specialist hospitality funder in Australia. We’ve provided equipment funding solutions based on our customer’s potential for 30 years. Rent-Try-Buy is a 12-month agreement that lets you try before you buy. You can free up your working capital with low weekly rental payments and you have the option to upgrade your equipment at any time or purchase and receive a 75% nett rental rebate. At the end of your 12-month agreement, you can: continue to rent and the purchase price will continue to drop or return equipment with no further obligation. Visit Silver Chef at www.silverchef.com.au to get started today!

TECHNOLOGY

REVEL SYSTEMS

T. 1300 805 730 E. apac.info@revelsystems.com W. www.revelsystems.com.au

Revel Systems is one of the most well-known providers of Point Of Sale (POS) solutions around the world for hospitality and retail businesses. From companies such as Superbowl in the USA to Qantas Airlines in Australia, Revel Systems has an iPad POS solution to suit every business. Revel’s recent aggressive growth to becoming a company worth over half a billion USD, is partly explained by the 100s of cutting-edge features that are built into its POS, including: cloud-based backend, enterprise management, ERP, online ordering, reporting, and e-commerce integration.

d n e l B a Bar ist k l i M d Almon Complimenting the World’s Finest Coffees Soy & Dairy Free Low in Fat & Calories More and more Australians are asking for Almond Breeze in their coﬀee

* Aztec National MAT to 10/01/2016

FOR MORE INFORMATION foodservicesales@freedomfoods.com.au Food Service Product Only