Cafe Culture Digital 10

issue #10 d e c e m b e r /1 8

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MORE THAN JUST A MAGAZINE

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

CHRISTMAS 1EDITION 2018

COVER by Boni - Cafe Culture - images from Vecteezy.com

contact information

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. ©2018 CAFE CULTURE

SALES EXECUTIVE - CONNOR FOX CONNOR@CAFECULTURE.COM MOBILE: 0410 504 059

PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR SEAN EDWARDS MOBILE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444

CAFE PULSE RESEARCH DIRECTOR CAFE CULTURE CHINA - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206

EDITOR - SEAN EDWARDS SEAN@CAFECULTURE.COM MOBILE: 0419 287 608

FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM

GRAPHIC DESIGNER - BONI LORNIE BONI@CAFECULTURE.COM

SOCIAL MEDIA - TILLY EDWARDS TILLY@CAFECULTURE.COM

GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM

PROOF READER - KATHRYN KRASKA

INFO@CAFECULTURE.COM

MEDIA RELEASES INFO@CAFECULTURE.COM

WWW.CAFECULTURE.COM 2

contents regulars 4. Publisher ’s Not e 6. I nd u stry News wit h Phil Di Bella 9. W hat ’s in Season 1 2 . Pro mote C afe Growt h Using POS Tec hnology 3 3 . C afe Review - Rev am p Espresso Bar

features 1 8 . What Get ’s You F rot hing?

2 2 . Meet the W L AC 2018 Cham pion 2 9 . Lob ster an d sum m er f r uit salad - Rec ipe

3

OUT ‘N’ ABOUT [PUBLISHER’S NOTE]

up the business and to take wider a look from the outside of your business. “Fish bowl” the business by looking from the outside in and using a third person approach.

It’s a Wrap!

I absolutely love this time of the year as I get closure on many of those projects that were started throughout the year. I make sure I work harder to clear the deck of my old jobs so I have a clean slate at the start of the new year. In business it’s so nice to be able to finish a project and finally see your achievements fulfilled.

I would like to thank all the people I have been associated with this year who have helped to make our industry stronger and the best in the world. I know personally when I travel overseas, cafe owners abroad look to Australia for our clever cafe concepts.

I constantly get asked how we have such great cafes? I hope to think the Cafe Culture International team have been a big part of the quality and growth towards this smart business model. It makes me very proud to be a part of this success and it is my personal motivation to keep evolving with new concepts and work practices.

When running a cafe there never seems to be an end in sight. The same routine day in and day out, “Prep, Serve and Clean!” When I ran my cafe I looked at the ways I could get past the ‘groundhog day’ boring movements. So I set-out to make my cafe work-life interesting by setting myself goals with set time lines to complete these projects. I also put business tools in place to analyze different parts of the business. I recorded daily the customer head counts, gross turnovers, popular beverages and food numbers. I also looked at per head spend. Having this data let me set my goals for increased turnover and also helped with my planning of staff hours.

My achievements were qualified by real numbers. I became a better business person by understanding all the parts of my business. I often tell people today to pretend that you are a consultant, called in to fix

Please all have a safe and happy holiday break and enjoy the time off if you are lucky enough to get a few days of rest and relaxation.

Merry Christmas Sean Edwards Publisher 4

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The Art of Communication between Origin and Roasters

INDUSTRY NEWS [WITH PHIL DI BELLA]

• Brings you into a dialogue, with the traders

The Art of Communication between Origin and Roasters

becoming the facilitator to build sustainable, lasting relationships • The most unique coffees are presold, and never make it to the ‘spot offer list’ • For roasters to become more familiar with what happens at the producer level so that we can tell the story better

For those of you that attended the 2018 Golden

• Giving feedback to producers on market

Bean Australia, I gave a talk on the communications

preferences

from Origin to roasters and vice versa. In this article I thought it would be useful to cover the main points

For the Importer:

for those who did not attend the conference.

• Facilitating the dialogue for roasters wanting to engage in Direct Trade

For Roasters:

• Seeking out new producers based on roaster

Getting in contact with the producers of your coffee

requirements

puts your business in the position to buy the best

• Manage relationships with roasters

coffee at the best prices

• Providing traceability so roasters can tell the story

• Creates emotional engagement with your brand

better

6

The Art of Communication between Origin and Roasters

How to communicate:

Timeliness of communication:

Email vs Phone vs In Person

• If you ask for samples or pricing…how soon do

• Choose the right tool for the job

you need to respond?

• Email is great for transactional functions

• Producers/importers may be awaiting your

eg.shipping, contracts, agreements

response - try not to keep them waiting

• Phone calls are the best way to have a

• Responding to say ‘I’m delayed’ is better than not

meaningful conversation with a producer or

responding at all

trader • Most producers now have email/whatsapp/social

Communication is always a two-way street, and

media and want to engage directly with you-the

poor communication is the square root of failure. So

roaster!

communicate often and early. In my experience in

• Language barriers exist, so ask clarifying questions and avoid slang, proverbial speech and

this industry it is better to over communicate than to

colourful language

communicate too little.

7

8

what’s in season [WITH CAFE CULTURE]

FESTIVE FOODS CHERRIES

As the first cherries and mangos of

Benefits:

the season start to

Cherries are a potent source of antioxidants and anti-inflammatory

ripen, it is a sign

compounds. These cellular body guards slow down aging and ward

to Australians that Christmas celebrations

off chronic illnesses—including heart disease, cancer, Alzheimer’s, diabetes, and obesity - cherries also help promote healthy sleep.

are coming.

Serving Suggestion: Of course we all like to munch on fresh cherries, particuarly over christmas - they also work well in a variety of savoury and sweet dishes - try cherry chocolate brownie, cherry chutney or cherry lemonade.

MANGO Benefits: Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds. Additionally, mango peel is also rich in phytonutrients, such as the pigment antioxidants like carotenoids and polyphenols.

Serving Suggestion: Mango fruit should be eaten all alone without any seasonings/additions to experience its rich flavour. Fresh mango cubes are a great addition to fruit salads.

Mango juice with ice cubes is a popular, delicious drink.

9

Gift Collection

Wooden Display Box The perfect way to display and delight your guests with your Tavalon tea collection or as a gift idea.

"More than just a beverage to consume, but a story to tell, a memory to share, a moment to revel in..."

wholesale@tavalon.com.au www.tavalon.com.au 10

2018

PRESENTS

s r oa st er gl ob al en ce rg es t co nf er th e la iti on + co mp et

PROMOTE CAFE GROWTH USING POS TECHNOLOGY [WITH JUSTIN BROMAGE]

“...Forwardlooking venue owners need to consider their POS system as a vital management tool.”

For so long, a humble cash register sat on the counter of many cafes, tallying up sales and securely storing the cash.

But the needs of business have changed drastically in recent years, and your point of sale equipment can no longer be viewed simply as a glorified calculator. Forwardlooking venue owners need to consider their POS system as a vital management tool.

use. The popular utilisation of touchscreen terminals allows extensive menus to be accessible with just one or two touches of the screen, simplifying the sale entry process and reducing errors. Having the POS layout set out logically also means that new or casual staff can quickly be trained to navigate the screen and accurately enter customer orders.

Additionally effective in-house communication is vital in improving efficiency, particularly when it comes to waitstaff

Consider these three basic

sending orders to the kitchen,

ways the latest point of sale

barista or bar for preparation.

technology can help you improve

So whatever the needs of the

and grow your cafe:

venue, a well setup POS system allows operators to be quicker

1. Enhances staff efficiency

when serving your customers without sacrificing accuracy –

A properly configured POS

reducing wait time and staff

system should be easy to

overheads.

12

Promote Cafe Growth Using POS Technology

“..But when deciding on a new point of sale solution, or even when looking at making improvements to your current setup, don’t overlook these three basic factors!.”

“

2. Actively promotes your

card’ program or a fully

venue

integrated marketing platform,

For instance, analysing sales

the latest POS terminals can

trends across a range of periods

An integral function of the

automate the loyalty function,

allows you to manage inventory

modern POS system is the

enhancing the customer

needs and staff costs, as well

ability to create and run

experience and further reducing

as measure profitability and

various promotions that are

staff errors.

the success of promotions you

automatically applied at your

for good business decisions.

undertake.

POS terminals without extensive

3. Provides accurate sales

staff intervention, including

data for analysis

product specials, meal combos

Of course, there are many other POS technology options that

and time-sensitive promotions.

Most reputable point of sale

can be of great benefit in the

Graphical customer displays

solutions include extensive

management of a hospitality

allow relevant advertising to be

back-office reporting. This

venue. But when deciding on

presented to those waiting at

vital component of your POS

a new point of sale solution, or

the counter.

system allows management to

even when looking at making

keep their ‘finger on the pulse’

improvements to your current

Another important promotional

of their operation. Accessing

setup, don’t overlook these

tool that many cafes utilise

meaningful historical data

three basic factors!

is that of Customer Loyalty.

provides a benchmark for

Whether it is a simple ‘coffee

future performance and a basis

13 13

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WHAT GETS YOU FROTHING? How important do you think it is for coffee shops to take a sustainable approach?

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

It is important to be aware of being sustainable and trying to minimise your footprint as much as possible.

At Rogue & Rascal we encourage our customers to bring in their reusable cups by offering 50 cents off any size cup. Plus we sell all of our fresh cold pressed juice in reusable glass bottles and if they are brought back to us the customer gets $1 back. We have also recently changed to cardboard straws which are compostable and the most environmentally friendly option. It is important to understand the effect of plastic on the environment, and offer customers paper bags instead of plastic boxes as a takeaway option as it does a little bit to help each time.

In the past year we have been using our local roaster, Eyre Roasted, which cuts out any freight emissions.

Also, any extra grinds from the side of the grinder or produced from changing the grind, I keep for a local girl who makes coffee scrubs. We also have a few customers who like to use our coffee grinds in their gardens to keep the snails away (hot tip!).

Across BaristasforBaristas.com we’re speaking to the people who are leading the charge, and this month we spoke to India from South Australia’s trendy Rogue & Rascal.

What gets you frothing about the industry?

There is always exciting things happening in the cafe scene, including new menu items and new trends to follow or create. There is always room to improve in every aspect of the industry, and being a barista is a job that demands perfection. There is always new latte art designs to try and perfect, and for me, pouring the most symmetrical rosetta or tulip is something I strive for. I have so much creative freedom at work, and that is something that excites me every day. I am always thinking about what kind of new pattern or juice flavour is going to happen next.

18

Images: https://www.instagram.com/rogueandrascal/

> India Wilkes

“

Almond Breeze Barista Blend is such an exceptional milk alternative and my absolute favourite!”

What makes a good cup of coffee?

What makes the cafe scene in Port Lincoln so special?

A good coffee comes first and foremost from a good espresso and high quality beans. At Rogue & Rascal, our beans are locally roasted by Eyre Roasted and delivered to our door every few days so you know they’re fresh.

Everyone has a different perception of what makes a good coffee and it can be hard to satisfy everyone’s taste buds!

The cafe scene is so special in Port Lincoln because it is so small and community orientated. I know everybody by their name and coffee order, and they also know my name which is kind of special. Sometimes their friends come to order and they have to ask me what they have!

It’s the kind of place that you can come and have a cup of coffee by yourself for an hour or so but in that hour be able to see at least five people that you know as they are coming and going.

We try and supply good vibes all year round with good tunes, mood lighting, and a friendly smile when you walk through our door – along with one of the best views in town!

As a barista, what do you look for in a milk alternative?

Everyone seems to want some sort of alternative milk these days, but having one you actually like using makes things much easier. Almond Breeze Barista Blend is such an exceptional milk alternative and my absolute favourite! I drink it in my coffee, hot or cold and in smoothies as well. It is so smooth and creamy which means you are less likely to overheat or over froth the milk, and it also makes beautiful and defined lines for latte art. It behaves so much like regular cow’s milk which is why I happily recommend it to customers who can’t decide on an alternative milk.

How did you learn your barista skills on the job?

I spent every spare moment on the coffee machine trying to improve the quality of coffee I was producing and at an efficient speed so that I was then able to handle the rushes that would come through the cafe.

I have now been on the machine for just over a year and enjoying every moment! The 6AM alarm isn’t that bad when I get to work in such a lovely place with such lovely people.

Want to tell us what it is that gets you frothing? Drop us a line at @baristablendaus or BaristasforBaristas.com.

19

AUSTRALIAN CAFE | MARKET REPORT

WHAT SHAPES YOUR INDUSTRY

NOW AVAILABLE. This is the ultimate Cafe Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital cafe market.

2017/18

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

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In consultation with a cafe owners panel, the inaugural Cafe Pulse survey (September 2010), an idea to improve cafe Industry service satisfaction was developed to address real issues in the cafe market. We then received over 665 completed Cafe Pulse surveys, representing over 900 individual cafes. This enabled us to collect valuable industry statistics, information and cafe supplier performance measurements.

Now in our 6th year Cafe Pulse has a wealth of statistical data captured and leads the cafe Industry as the trusted source of cafe trends Australia wide.

and their sales staff, manufacturers and importers, green bean suppliers, beverage and snack food companies, fresh food and wholesalers, service providers and small business insurers, just to name a few.

Available as a summary or a full and comprehensive report.

Summary OOH Coffee Industry Report – $7,800 +GST The top line summary report provides a brief overview into the Australian Coffee Market OOH via the detailed Pulse survey results. Including an overall general industry understanding and information on service & supply perceptions to enable your business to best understand the local cafe market. This essential report is for coffee companies, cafe suppliers and manufacturers, importers and others trying to sell into this growth channel.

Comprehensive OOH Coffee Industry Report – $9,800 +GST The Comprehensive report encompasses overall insights from all the sections of the surveys. This detailed report presents the OOH Coffee Industry and covers many key insights, cafe trends and support material for your business to include into your planning and brand development.

KEY INSIGHTS AND CAFE TRENDS This is the ultimate cafe Industry OOH coffee market report that will greatly assist you to better understand the important growth factors that shape this vital cafe market. Ideal for marketing and brand managers, sales managers

For further information or to purchase these important reports contact Connor Fox at connor@cafeculture.com 20

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Meet the WLAC 2018 champion

MEET THE WLAC 2018 CHAMPION [WITH DAVID PARNHAM]

Irvine Quek (Malaysia)

barista just because I wanted to

in Malaysia.

103coffeeworkshop

buy a new phone for myself. I

I was keen on learning all I could

didn’t like drinking coffee or

as a barista, building on my

even have any interest in it,

knowledge and skills, and

but I was slowly getting into

improving in my latte art every

latte art, as ever since I was a

day. I joined the first National

kid, I loved detailed drawing.

Championship in 2016 and

The satisfaction I get from

starting from that year, my

making latte art takes me back

interest in creating latte art

to my love of drawing. I began

designs exploded! So, I worked

to think about my future at

hard every year, and regularly

that time, I wasn’t interested in

competed in other latte art

studying and started to think I

competitions.

Self-Introduction.

should pursue my barista career.

Four years have passed, and now

A. I’m 20 years old this year.

I left school while I was 17 and

I’m the current World Latte Art

Four years ago, when I was

worked as a full time barista at

Champion (2018).

16, I worked as a part time

103 Coffee Workshop, located

Q. Where are you from/where have you lived?

A. I’m from Kuala Lumpur City and it’s a state located in Malaysia.

Q. How old are you? How did you get your start in coffee? Tell us a little history about yourself /

22

Meet the WLAC 2018 champion

Q. Where do you work now and

practice these new patterns and

from Kinsmen Coffee,

what is your role?

4 months for routine practice. I

Singapore, was the one who

A. I work as a barista trainer at

worked 5 hours a day and then

guided me throughout. He was

103 Coffee Workshop located

after work I practiced for 5

the 3rd runner up for the 2017

in Sri Petaling, Kuala Lumpur

hours, every single day. I think

World Latte Art Championship

Malaysia.

I really did my best in my

and I’m so glad to have had

preparations and practice

him navigating me this year.

Q. You said with latte art it’s all

and am so glad that I got the

My idol will always be Arnon

about practice, how often do

champion title, it still feels

Thitiprasert from Thailand (2017

you practice/how many hours a

unbelievable! Hard works pay

World Latte Art Champion). He

day?

off !

has inspired not only me, but I

A. Let’s talk about my World

believe the world of Latte Art.

Latte Art Championship

Q. Mentors/Idols?

Since knowing him from 2016,

preparations.

A. My mentor is Mr Feng from

I’m honoured to have him as a

Since getting the title in

MONSTA Cafe located in Johor

very good friend.

January 2018 for the National

Malaysia. He trained me from

Championships, my preparations

zero to competition levels and

Q. How does it feel to win a

for the World Latte Art

coached me for my 2016 and

world championship WLAC after

Championship on 7-8

2017 National Championship.

competing for many years?

November in Brazil included

Even now I’m still learning from

A. I’ve competed in the Malaysia

3 months just to develop 5 new

him. For my World Latte Art

Latte Art Championship for 3

patterns, 3 months to

Championship journey, Jervis Tan

years, winning this year. Being

23

Meet the WLAC 2018 champion

successful as the National

best, and in the end, I was

Q. What do you plan to

Champion, has taken me to the

crowned the 2018 World Latte

do now? Will you continue

world stage. As it was my first

Art Champion. At this point my

to participate in latte art

year competing in the World

mind went blank and I cried,

Latte Art Championship, I was

because all the moments of

so excited to be on the world

being tired, struggling, and

stage! I have been looking at

doubting myself, all suddenly

it since 2017, when I went to

came to this and I was so

Budapest and watched all the

extremely excited with my result.

National Champions performing

I was so happy, it was

be held in Korea. That will be a

on this stage. In my preparation,

unbelievable!

big challenge and I think it will

I pushed myself to the limit,

competitions?

A. Yes of course, I’ll still compete in latte art competitions, especially the World Latte Art Battle which will

be so much fun to be on the

trying to become better and

Q. What would you say your

better in every cup of latte

greatest challenge has been so

art I did, for 10 months. So I

far?

was pretty sure that I was well

A. The 10 months of training

prepared, and I just couldn’t

really makes me so tired,

wait to perform on the world

especially mentally. So, I think

stage for my very first time. I had

my biggest challenge so far has

no expectations, no pressure, I

been trying to solve my mental

I’ll create my own brand of

just really enjoyed the moment

exhaustion.

milk pitchers and other similar

stage again. So basically now, I’d like to do some workshops around the world to share

and wanted to bring out my

my knowledge and skills with other baristas who have the same dream I had. Besides this,

merchandise products to sell.

24

2018

PRESENTS

AS Te rs OB AL RO N CE GE ST GL C ON FE RE TH E L AR TI ON + TI PE C OM

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

25

Design inspo Check out xxx #christmas for food inspo this festive season...

#CHRISTMAS

26

with BONI

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[ P U R C H A S E Y O U R C O P Y T O D AY ]

Cafe Culture Print - Back Issues

The perfect 'edition' for your coffee table.

THE MAGAZINE FOR

THE CAFE INDUSTRY

THE MAGAZINE FOR

AU $14.95 ISSUE 47

THE MAGAZINE FOR

THE CAFE INDUSTRY

THE CAFE INDUSTRY AU $14.95 ISSUE 45

AU $14.95 ISSUE 46

AUSTRALIAN

DIRECTORY

PENTAIR

THE MAGAZINE FOR

®

EVERPURE

®

IO N COMPETIT GOLDEN BEA

THE CAFE INDUSTRY

E ON THE PLAT

TORY PLIER DIREC // C A F E S U P

THE CAFE INDUSTRY

THE MAGAZINE FOR

AU $14.95 ISSUE 44

N ~ 2017

GAZINE FOR MAGAZINE MA THE MAG

AU $14.95 ISSUE 43

//

TECHNOLOGY

TEA & CHAI

//

//

LIQUOR

CAFÉ INDUSTRY THE MAGAZINE FOR THE AU $14.95

INDUSTRY THE CAFE INDUSTRY AU $14.95 ISSUE 42

Cafe AUSTRALIAN

ISSUE 41

DIRECTORY

WHY ARE

Aussie Cafés TAKING OVER

AMERICA?

O V E R A L L

INNOVATION IN THE

COFFEE INDUSTRY

2016 E | GOLDEN BEAN

| CAFÉ PRODUCT SHOWCAS

WINNERS

Find everything you're

am 30/11/2016 11:57

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looking for

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

LITY // ORGANIC // SUSTAINABI

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THE CAFÉ INDUSTRY THE MAGAZINE FOR AU $14.95

THE CAFÉ INDUSTRY THE MAGAZINE FOR AU $14.95

Cafe

W I N N E R

P R O D U C T S

PM 23/03/2016 12:47

Cafe

Cafe ISSUE 40

ISSUE 38

ISSUE 39

N

JU

IN

T

CELEBRATING

I O N C O M P E T I T

C

U

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CAFE culture.

H

T

A

T

E

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industrY for the café the magazine AU $14.95 ISSUE 37

T H E P L AT E AN ON D ST

WO R L D ’ S HE

MO

P

2

O

4

O

$50,000

YEA RS

prize pool

AUSTRALIAN CAFÉ SUPPLIE R 2015

DIRECTORY

2

The Golden Bean Creative

23RD

24TH

MA

will it be

The Annual Guide Page 1.indd 1

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

18/08/2015 2:15 pm

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S H O P. C A F E C U LT U R E . C O M / C O L L E C T I O N S

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12/9/14 3:46:33 PM

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LOBSTER AND SUMMER FRUIT SALAD [RECIPE]

0:10 Prep | 8 servings | Capable cooks

INGREDIENTS

METHOD

•

3 baby cos lettuce, leaves separated, torn

Step 1

•

1 bunch rocket, trimmed

Arrange lettuce and rocket on a platter. Cut

•

1 large avocado

avocado in half and remove the stone. Peel

•

1/2 medium red onion, thinly sliced

and slice. Arrange over salad with onion, mint,

•

1/2 cup small fresh mint leaves

coriander, mango slices and raspberries. Top with

•

1/2 cup small fresh coriander leaves

•

1 large mango, thinly sliced

•

120g fresh raspberries

•

2 cooked lobster tails, meat removed,

lobster meat.

Step 2 Whisk juice, oil, mustard and sugar together in a small bowl until combined. Drizzle over salad.

sliced •

1/4 cup lemon juice

•

2 tablespoons olive oil

•

2 teaspoons Dijon mustard

•

Pinch caster sugar

Serve.

Original article

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DO YOU WANT TO

ENTER THE LARGEST COFFEE MARKET

IN THE WORLD?

Let Café Culture International take your business to markets in North America, Europe and China through its networks and media associations in this space!

Australian café structures and supply chains are seen by the rest of the world as global leaders. Let our team of route to market consultants expose you to the world.

The Café Culture Team can create a tailored package to suit your business marketing needs and sales targets. Café Culture International is well on trend with all global café markets and can help fully design your campaign and introduce your product to your chosen target.

CONTACT Sean Edwards Managing Director sean@cafeculture.com Café Culture International now has offices in Portland (Oregon), London and Shanghai. We are successfully completing sales consulting projects in these countries, using networks created from 15+ years of international market experience.

WEBSITE www.cafeculture.com

30 30

upcoming events [2019]

JANUARY 12-13 COFFEECHAMPS NASHVILLE, TENNESSEE CoffeeChamps is a caffeine-packed weekend event, featuring the Qualifying Competitions for the U.S Coffee Championships. Coffee professionals from all over the United States compete to enhance and show off their skills as Baristas, Brewers, Roasters, and Tasters.

JANUARY

12-13

JANUARY 13-15 WINTER FANCY FOOD SHOW SAN FRANCISCO, CALIFORNIA NEW YORK, NY (December 11, 2018) The Specialty Food Association will present their Winter Fancy Food Show in San Francisco, CA from January 11-13, 2019.

In addition to 1,400+ exhibitors, the show will feature multiple educational sessions and special events.

JANUARY

13-15 31

JANUARY 14-19 ORIGIN APPROACH GUJI, ETHIOPIA This unique forum invites all specialty coffee players from the supply chain to connect with each other to learn, inspire and grow.

JANUARY

14-19

32

REVAMP ESPRESSO BAR [CAFE REVIEW BY NATASHA ILLSLEY] A busy shopping strip along

needed!

My Piccolo went down way

Beaudesert Road in Moorooka

I chose a Caramel Lava cake

too easily so I decided to treat

now boasts a fresh new cafe.

from the cabinet and ordered

myself to a regular Latte as

Revamp Espresso Bar has

my favourite Piccolo Latte for

well. This was smooth and silky

recently opened its doors and is

my mid-morning treat. Although

with a vibrant hit of coffee

fast becoming the place to go

I loved my beautifully oozing

underneath. Don’t you hate it

for coffee and a bite.

cake, a quick read of the menu

when all you can taste is milk?

I stopped for a coffee on my

had me wishing I had ordered

Alyce, the barista and owner,

way through to South Bank one

the French Toast with Saffron

really knows her stuff and proves

morning when they had been

Poached Pear and Cinnamon

you don’t have to go all the way

open for just 2 weeks. A sleek

Mascarpone or whatever I could

to the city to have an amazing

timber and glass frontage invited

smell wafting from two tables

cafeexperience.

me in from the street and once

over! Oh well, next time!

At Revamp Espresso Bar they

through the doors I could almost

Revamp has a deliciously

are ticking all the boxes when

imagine myself at a sparkling

sounding breakfast and lunch

it comes to coffee, food and

oasis. Cool white walls offset

menu served until 2pm. There

service. We are so lucky to have

dark shiny wooden floors and

are vegetarian and gluten free

them right in our own backyard!

greenery spills from everywhere!

options and there’s a kid’s menu

Revamp Espresso Bar

You can pull up a stool at the

too. I can definitely see this as

Shop 1, 193 Beaudesert Road

‘bar’ or go further inside and

the place to come for a weekend

Moorooka, QLD, 4105

take a seat at one of the tables.

breakfast or brunch as well as

Opening Hours

The vibe is friendly, relaxed…

your grab and go coffee and

Monday to Friday 7.00am – 5.00pm

no fuss, no rush. Just what I

cake.

Saturday & Sunday 7.00am – 3.00pm

33

From all the team at Cafe Culture 34

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