Getroasted by Cafe Culture

#GETROASTED

~ A N F O R

T H E

PEOPLE Joan Dibden and Joy Phelps

A N N U A L C O F F E E

GBA/NZ 2018 Award Winners 1

G U I D E I N D U S T R Y

KNOWLEDGE 2018 Roasterâ&#x20AC;&#x2122;s Report snapshot #Getroasted | 2019

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Golden Bean is a community of like-minded industry professionals contributing to continued improvement and evaluation of best practice within the coffee industry. The community of Golden Bean supports all aspects of the industry providing both education, peer acknowledgment and collaboration. We support and strengthen Golden Bean by ensuring continued innovation through the supply and research of products and media to support and educate people in both the use and benefits of our products.

Barista Technology Australia #Getroasted | 2019

#GETROASTED A F O

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Getroasted is an initiative of Cafe Culture International. It was brought to life thanks to a bright idea from director Sean Edwards who wanted to pay tribute to all of the talented coffee roasters that enter our annual Golden Bean Coffee Roaster Competition and Conference. This annual guide has been designed with the coffee roaster in mind as a useful, visually inspired and interesting keepsake for the coffee roasting community. The photos that are scattered throughout this publication that have been credited to Getroasted team member Tilly Edwards were taken on work related road trips visiting roasters and cafes around Australia. ~ Enjoy ~

GR 3

#Getroasted | 2019

CONTACTS 6.

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News from above with Phillip Di Bella. Some of the latest and greatest products to hit the café and hospitality marketplace.

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80. COFFEE FAR

Get the latest news for café owners and the café industry.

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Cafe Biz launches

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Businesses support

Contents PUBLISHER’S NOTE - 6 / COUNTRYWIDE CAFE OF THE YEAR COMPETITION - 8 1 .

WOMBAH COFFEE PLANTATION - 11 / OCEANA COFFEE ROASTERS - 17 / BENNETTS - 20

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GET ROASTED PICKS - 27 / ESPRESSO MARTINI - 29 / PUQPRESS ERGONOMICS - 30 TAVALON TEA - 35 / WHY YOU SHOULD DITCH CASH - 42 / PLANT MILK IS A LIFESTYLE CHOICE! - 44

3 .

2 0 1 8

AWARD WINNERS - 49 / A WORD FROM PENTAIR - 50 / OVERALL WINNER - COFFEE SNOBS - 51 OVERALL CHAMPIONS - 52 / C ATEGORY AWARD WINNERS - 54 / GOLDEN BEAN NORTH AMERICA - 56 ARTISANS BLEND - 58 / RUSH ROASTING - 61 / UNDERGROUND COFFEE - 62 / COFFEE TECH - 65 MAVENS BREW - 66 / CREMA - 70 / VINCENZA - 71 / BECK AND CALL - 76 JIBBI LITTLE - 78 / PARADOX - 80 / LATITUDE - 82 / THE BEAN ALLIANCE - 84 SUGAR BROWNING - 86 / NINE BARS - 90 / GRAND CENTRAL - 95 / THE ENGINE ROOM - 96 INTERNATIONAL GUESTS - 100

4 .

102

TAVALON TEA - 106 / ESPRESSO COMPANY AUSTRALIA - 108 / INTERNATIONAL COFFEE TRADERS - 112 SILVERCHEF - 114 / BARISTA TECHNOLOGY AUSTRALIA - 118 / WHAT GETS YOU FROTHING? - 120

5 .

123

ROASTER’S REPORT SNAPSHOT - 125 / WATER - 130

6 .

133

ROASTER’S MAP - 134 / THE HILLTOP STORE - 136 / ADVERTISERS GUIDE - 140 5

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Welcome. P

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Welcome to our Getroasted issue of Cafe Culture Magazine. We decided that another print issue was due, to help celebrate the wonderful world of coffee roasters who we connect with from around the globe. The CCI design team have done an amazing job this issue to highlight the production end of the coffee industry, completing the roaster story.

Photo by Tilly Edwards - Cafe Culture

It’s a great feeling to be so proud of one’s companies’ achievements in the event industry over the last ten years. We really feel we have created a world first in the coffee industry by being the pioneers of a global coffee competition, “The Golden Bean”. Cafe Culture International has again led the way by establishing a coffee competition that puts the focus back on the coffee roaster and the skills associated with this job role. The Golden Bean Competition gives the coffee industry the opportunity to help judge the markets leading coffee businesses and the staff behind the manufacturing side of coffee roasting production. The competition is now twelve years old and has expanded to four countries judging over 3000 coffees in total across Australia, New Zealand, USA and Canada. #Getroasted | 2019

Charles Stephens, Sean Edwards and Phil Di Bella

My aim, when I looked at the mechanics behind the Golden Bean was to work out how we could unite coffee roasters and reward their unique skill set. The industry at the time was very fragmented and most of the professional focus was heavily influenced by barista training and competitions. I realized the opportunity seeing first hand how competitions brought the toughest of competitors together, and then the penny dropped in my head that the industry needed a well-run event that all coffee companies of any size could participate in. Twelve years later the Golden Bean has grown into a 4-day conference where coffee professionals learn and participate in practical educational workshops whilst also networking with like-minded people.

healthy for me as a business owner as it helps in our future direction and also keeps me on my toes as an astute business person. The coffee industry is built on trends and having been a major player in the coffee and cafe media I have seen concepts come and go. Good ideas do stick! We know the Golden Bean Competition is growing because we have a predictable growth rate and the Golden Bean concept is getting stronger each year as more roasters see the business sense of getting involved and the added bonus of the marketing they get from their medal wins. The Golden Bean Competition would not have grown to where it is today if it was not for the full industry support and a strong internal team working behind the scenes to make the wheels turn. This includes our staff, volunteers, sponsors, speakers and the roasters who make the effort to enter and attend the events. I still love getting feedback each year after the Golden Bean from participants and sponsors and where we can, we will evolve the format of the competition to benefit and grow the event so the consumer (coffee customer) will be the beneficiary of a lot of time and hard work.

My vision for Golden Bean is a global one! We have plans now for Asia and Europe. The event has lots of moving parts and the challenge has been to find many global sponsors that understand the full involvement that comes with this competition. In my eyes, being part of the Golden Bean as a sponsor is a simple concept as there is no other opportunity where you can support the supply chain end of the business or what I like to call the â&#x20AC;&#x2DC;money end of the business cycleâ&#x20AC;&#x2122;. Like all good ideas we now have some competitors in this space that are trying hard to replicate this competition. This to me is very

Please take the time with me to celebrate our amazing global coffee industry. Sean Edwards, Headbean

#Getroasted | 2019

r e t s i g e R &

win

FROM 11/2/2019 TO 5/4/2019

win $25,000

& THE TITLE OF COUNTRYWIDE CAFÉ OF THE YEAR!*

+ $5,000

+ $250 CW

+ $100 CW

FOR EACH OF THE 4 'CW CAFÉ OF THE WEEK' WINNERS

FOR THE FIRST 100 CAFÉS TO RECEIVE 100 VOTES

VOUCHER

FOR EACH OF THE 5 REGIONAL WINNERS

VOUCHER

GO TO WWW.CWCAFEOFTHEYEAR.COM.AU PROUDLY SPONSORED BY

Follow the buzz

@cwcafeoftheyear #cwcafeoftheyear

Register by 5th April 2019 at www.cwcafeoftheyear.com.au *Conditions apply. Entry only open to eligible cafés. Limit of 1 entry per eligible café. See www.cwcafeoftheyear.com.au for details and conditions for eligibility. Registration starts 11/2/2019 at 9.00AM AEDST & ends 5/4/2019 at 5.00PM AEDST. Voting starts 8/4/2019 at 9.00AM AEST & ends 8/5/2019 at 5.00PM AEST. Café with most votes wins CW Café of the Year title and $25,000 prize. Winners announced 15/5/2019. Major and regional prizes (NSW/ ACT, VIC/TAS, SA/NT, WA & QLD) awarded as a payment to the winning Entrants’ business bank account.

#Getroasted | 2019

Photo by Tilly Edwards - Cafe Culture

1 PEOPLE

#Getroasted | 2019

WOMBAH COFFEE PLANTATION - 11 / OCEANA COFFEE ROASTERS - 17 / BENNETTS - 20

#Getroasted | 2019

Wombah Coffee Plantation P

Joan Dibden and Joy Phelps

Many people are unaware that coffee grows commercially in Australia and fewer would know that it was a couple of retirees who pioneered the Australian coffee growing industry in New South Wales. Following successful careers as a pathologist and nurse, the somewhat eccentric Joan Dibden and Joy Phelps, decided to do something different to occupy their time in retirement. Little did they know then, they were destined to be famous not only for their extraordinary personal and professional achievements, but for a considerable number of ‘firsts’ in the Australian coffee industry. Early last year, Nat Byron called to ask if I’d help write their story. Shortly afterwards however, on 20th September, Joan lost a brief battle with cancer. It came as a shock, as just prior, Joan and Joy were enjoying a trip to India. So it was with great sadness, but with much celebration of a life well lived, with a small group from the local coffee community, I attended her funeral the following week. Over a cup of coffee afterwards, we sketched out this story.

#Getroasted | 2019

PEOPLE - Joan Dibden and Joy Phelps

[Pioneers of coffee growing in NSW]

People Coffee had arrived in Sydney with the first fleet, and since then, various individuals had experimented with growing it around the Clarence, Richmond and Tweed Rivers in the Northern Rivers region. On Wolbin Island in the Clarence River, John Bale experienced some commercial success for a brief period of time until the 1920s. Also in 1897, plantings had began at the government-owned Wallingbah Experimental Farm near Lismore.

for a small commercial operation. In the early years of Wombah Plantation, it was a lot of hard work and a steep learning curve. Their first crop in 1985 was so small, it could fit into a bucket! But their dream for Wombah was more than a plantation. A processing plant, roastery and cafe were eventually added. You could also say they had the first ‘crop-to-cup’ coffee business in Australia – with Joan in charge of the farm and Joy in charge of the cafe.

Nearly 100 years later, it was Joan and Joy who were ultimately recognised as the first to experience long-lasting success in the commercial production of coffee in the Northern Rivers area of NSW – just behind Nat and Linda Jacques who started Jacques Coffee in Far North Queensland in 1979. Settling in a tiny town called Wombah on the Clarence River, they started what’s possibly the southern-most coffee plantation with any success in the world. It’s often said that ‘what this area lacks in altitude, it makes up in latitude with its cooler climate’, busting the myth that good coffee must be high grown.

Because the soil was mostly clay and poorly drained, they lost a lot of the early trees. Learning that coffee trees like well-drained soil, with a pick and shovel, they dug a large drainage system around the property. They fed and nurtured the trees, mowed in between the rows and removed weeds by hand. The only thing they ever used for pests was white oil. They pruned the trees themselves for ease of harvesting. Processing was done with the aid of basic machinery that often broke down.

Joan and Joy started by gathering seedlings from under trees in the area, including those on Wolbin Island – chosen because they’d already adapted to the local climate, so would do well. They planted the first ones in 1982, and before long had reached maximum capacity for their property with 1,100 fruit bearing trees – a viable amount

They read everything they could access from around the world on how to grow, process and roast coffee and did courses at the local technical college in welding and metalwork to be able to make and repair their own machines. In 1988 a grant of $44,000 from the Australian Trade Commission saw their business grow to the

#Getroasted | 2019

PEOPLE - Joan Dibden and Joy Phelps

#Getroasted | 2019

Pioneers

#Getroasted | 2019

that echoes ‘specialty’. Nat Byron says, ‘They were true artisans with flavour, at a time before specialty coffee was ever mentioned in Australia’. By 1992 they were producing too much for their own cafe, so Rob Forsythe, a coffee roaster from Sydney came forward and bought any excess they had each year. They were eventually to encourage other locals to get into coffee growing, and for a small fee, they processed and roasted their harvest for them. They tried to start a cooperative, but quickly found it was a model that wasn’t going to work in Australia. Joan also taught many of the farmers in the area how to roast, including Nat Byron who now has a very successful crop-to-cup business himself.

At the same time, the local government put forward one of the biggest obstacles to their early efforts – a connection to water for the new processing plant for which they would be charged $26,000. But Joan and Joy were not only pioneers, they were innovators and problem solvers. As they’d done before with any obstacle, they also sorted this one out in their own do-it-yourself style, thereby avoiding the fee. Priding themselves in doing the farming, processing, roasting and running the cafe themselves, even in their 80s, they did eventually get help with the harvesting. They were among the many growers in the area who employed pensioners from Sydney to help with hand harvesting.

With Joy as the first president, they started the NSW Coffee Growers Association, which was to become the Australian Sub-Tropical Coffee Association in the late 1990s. They worked tirelessly in the early years to successfully build a community around this association, writing its first newsletters and encouraging others to join a Coffee Tasting Group they’d also started.

They were known for being suspicious of any machines such as mechanical harvesters and driers. Adamant that sun drying on raised beds was preferable, for example, they believed this gave a better result than mechanical drying for the Clarence River Bourbon they initially grew. They liked to call their coffee ‘gourmet’, a word

Joan and Joy were ahead of their time with their focus on flavour – always tasting to assess why they achieved a certain result and what they had to do to make a change. This was an important lesson they taught other local growers and one of the most significant contributions they made to the industry.

#Getroasted | 2019

PEOPLE - Joan Dibden and Joy Phelps

next level. Part of this was used to travel to the plantations in Kona, Hawaii, an area with a similar climate, to research growing and processing methods. The remainder went towards building and equipping a processing plant, that was ultimately used for processing berries from 50 other growers in the area as well as their own.

Jan Ford who has known Joan and Joy for nearly 30 years and was part of their Coffee Tasting Group for years, says, ‘Joan and Joy always had a clear vision of what they wanted to achieve with growing coffee and this was to produce exceptional quality in their end product. In everything they took on and everything they came up against, they fought to achieve a great tasting cup of Australian coffee.’

their way. They drove developments in coffee production, ensuring the small community of Wombah and the unique coffees they produced would take their rightful place in Australian coffee history. Author Christine Cottrell Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the BARISTA BIBLE (now in it’s 2nd edition) and the PERFECT ESPRESSO Training System – a series of books and training materials now selling globally. Her latest series is TRENDING CAFES Brisbane & Beyond, featuring 100 cafes with a free coffee at each one if you own a book. 0407 021 220 | christine@perfectespresso.com.au

At a time when all the coffees entered into the Sydney Royal Easter Show were imported, they were the first to enter Australian coffees. Winning many medals in blind tastings, this gave world recognition to Australian coffees. Later they became judges on the tasting panels of the Sydney Royal Easter Show and their significant contribution to the industry over several years as judges was very much appreciated and respected. Everything I’ve read or heard points to a couple of ladies who had an enthusiastic zest for life, an unstoppable spirit and an enormous sense of humour. In the words of Zeta Grealy, a fellow coffee grower and judge at the Royal Easter Show ‘Joy and Joan always created a warm and funny side to life. Meeting up with them was a treat, and I was never quite sure what to expect, apart from knowing I would end up laughing.’ All in all, Joan Dibden and Joy Phelps are recognised as trailblazers who were never afraid of hard work and the many obstacles that came

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Oceana Coffee Roasters E

Amy and Scott Angelo

People

#Getroasted | 2019

Amy and Scott Angelo

Oceana Coffee Roasters of Tequesta, Florida, was named the first Small Business of the Year and Small Business of the Week for January 6-13, 2019 by U.S. Senator Marco Rubio (R- FL), Chairman of the Senate Committee on Small Business and Entrepreneurship. Oceana Coffee Roasters will be recognized in the Congressional Record of the U.S. Senate. Rubio released the following video message to congratulate Oceana Coffee Roasters as the Small Business of the Week.

“As we begin a new Congress, I’m honored to take on a new role now as the Chairman of the Senate Committee on Small Business and Entrepreneurship. As chairman, I’ll highlight a small business in the state of Florida that exemplifies the American entrepreneurial spirit. It is my pleasure to honor Oceana Coffee Roasters of Tequesta, Florida as this year’s first Small Business of the Week.”

w. Oceanacoffee.com

“In 2009, Amy and Scott Angelo started their business with a converted popcorn maker and just thirty-five dollars. Since then, they have moved to a large roasting facility, responded to demand in the market for local, fair trade coffee, and expanded their business through e-commerce sales and direct shipments to approximately one-hundred wholesale customers. The Angelo’s and their employees are a great example of American ambition and ingenuity, and I wish them continued success.” “We are thrilled to be chosen by Senator Rubio for this honor, it has been a long journey and we are delighted to see our hard work and initiative has paid off,” said Amy Angelo. “ When we started this business, we were just a young couple with a dream, and we have been able to see our vision for a better cup of coffee and plenty of changes in the industry since we started this journey,” stated Scott Angelo.

#Getroasted | 2019

PEOPLE - Oceana Coffee Roasters

Founded in 2009, Oceana Coffee Roasters produces high - quality coffee beans made in small batches. Oceana sources, roasts, supplies, and brew only the top 5% of coffees from around the world. Their current selection is made from a variety of beans from Costa Rica, Guatemala, Sumatra, and Ethiopia. Each quarter, the company donates to a charity of its customers’ choice through their ‘A Cup of Kindness’ program. They also give back to their community by partnering with Els for Autism to offer internships to students. In 2016, they were recognized as the Small Business of the Year by the Palm Beach North Chamber of Commerce.

celebrating 100 years

Scott Bennett

#Getroasted | 2019

Bennetts P

~100 years~ business advantage in 1955 when the business resumed with his two sons Bill and Peter. On the 16th of June 1955, H. A. Bennett & Sons Pty Limited was incorporated. From this point things happened at great speed with Bill recalling, ‘we wrote our first contract before we even had our own letterhead written, although we did have a few of the old man’s from before the war’. In the 5 years before HA passed away in 1960, H. A. Bennett & Sons had re-established as a profitable tea trading business, which was no doubt contributed to by smart buying decisions and a good business sense. HA was lucky enough to work alongside all of his sons (pictured right) in the business at some stage, giving true definition to a family owned and run business. Pictured from left to right, Arthur, Reginald, Horace, Peter, Ronald, Phillip and Graham (son of Arthur). Bill was absent as he was in Ceylon working for Heath & Co (pictured over page).

By 1940 Australia purchased most of its tea from Indonesia which was unusual for a colonised country to not source most of its tea from Empire Teas. Much of this shift from Indian and Ceylon teas was due to Horace. Horace was well respected in many origins and is where he heralded the motto, ‘wherever tea is grown H.A. Bennett is known’. On February 28th 1942, the tea industry in Australia was taken over by the government due to the war, putting the business on hold until the end of tea rationing in 1955. At the conclusion of World War II in 1945, Prime Minister of Australia Ben Chifley wrote to HA to congratulate his efforts regarding the management of tea during the war (pictured right). During HA’s time as the Tea Controller of Australia, many of his origin connections strengthened giving him a

It was a new era for the family business after HA passed away and this was when Bill and Peter focused their attention to tea from Indonesia. By the mid 1960s Peter decided to leave the business to start up his own unbranded tea bagging business.

#Getroasted | 2019

PEOPLE - Bennetts

1918 – 1960 H. A. Bennett Tea Coffee & Cocoa was established in 1918 by Horace Albert Bennett, near the conclusion of World War I. The business set up at 120 King Street in Melbourne at the Wool Exchange. Horace’s most important work during his early years in the tea trade was in Indonesia. Due to the proximity of the south-east Asian country to Australia, tea arrived faster and fresher than from other tea growing nations.

#Getroasted | 2019

1961 – 2018

Scott started in the business as the third generation in 1981. Two years later Bill decided to send Scott to Papua New Guinea, a successful tea and coffee growing nation, to learn the trade and get first hand experience. Scott’s time in PNG gave him the foundation to take over the business and move into a new era dominated by coffee. Once upon a time the business consisted of a majority of tea and and a minority of coffee, this has today made a complete reversal with the

business consisting mostly of coffee. Since the vast majority of Australia’s coffee is imported, Scott believes the relationships at origin have been a major reason for the longevity of the business. These relationships have been nurtured from HA and Bill’s relationships through tea. The business was the first Australian ISO and HACCP certified coffee and tea supplier, the first organic accredited importer and Fair Trade registered. In 2005 the title of the company was passed over from Bill to Scott who went on to continue the success in a coffee dominated market. In 2013 H. A. Bennett & Sons Pty Limited rebranded to Bennetts to generalise the business to all Bennetts, not just HA and his sons. The business is now the exclusive importer for Swiss Water Decaffeinated Coffee, Ipanema Coffees, Indian Tiger Mountain and Cafe Femenino. Today, 100 years after it’s inception, the fourth generation, Alex, Tom & Sam, now work in the business to some capacity. It is a wonder if HA ever imagined what his legacy would mean for the Australian coffee and tea industry for generations to come.

#Getroasted | 2019

PEOPLE - Bennetts

In the 1960s, Bill realised Australia’s love for coffee, fanned by American films and the London Cafe Latte craze, was becoming permanent. This is when the company began to deepen its ties with producers in Latin America and Asia. Many of the initial family relationships with roasters back in the 60s remain today. The Patisteas family at Oasis Coffee, the Dimattina family formerly at Mocopan, the Crivelli family at Coffex, the Cottle family at Cottles and many more. Bill was involved in starting up a tea auction in Singapore for smaller traders. Labelled TEACOF, Bill along with Alex Supit of Indonesia and Merrill J Fernando of Ceylon combined forces, but in the end it was unsuccessful due to a lack of support from larger organisations.

About Scott ~ In 1995 Scott became a director of H. A. Bennett & Sons and took over as Managing Director in 2005. Also in 1995 Jennifer & Scott had their first son Alexander. A year later in 1996 Thomas was born and finally Samuel in 2001. During his time in the coffee and tea industries Scott has gained much respect from across the globe. Scott considers many of the people involved with the company as his closest friends.

Scott Dunne Bennett was born the second of two sons on the 21st of October 1963. Scott started as the third generation in the family business in 1981 at the tender age of 17, after being educated at Yarra Valley Grammar on the outskirts of Melbourne. Scott arrived in Papua New Guinea (PNG) in 1983 to work with international coffee exporter ANGCO. At this time Scott was initially meant to stay only for 3 months, however it turned into 3 years. Scott met many people who were to become his friends during his time in PNG, but none more than his future wife Jennifer Clements who was there on a work assignment with Coopers & Lybrand.

Scott makes special mention to his relationship with Simon Wakefield whom he met in his time in PNG back in the 1980s. Their relationship has prospered and has unlocked both to many further relationships in the coffee world. Today, Scott enjoys his time away from the industry.

Scott was instrumental in the change of focus for the business from tea to coffee as the Australian consumers changed their preferred beverage. Much of Scottâ&#x20AC;&#x2122;s 20s were spent either on a motorcycle, up in the mountains crosscountry skiing or water skiing. This inclination for sport was not uncommon in the family, yet Scott merely preferred land based sports.

#Getroasted | 2019

Often seen out the back in the shed crafting something or watching his youngest son, Sam, play water polo like his grandfather and great grandfather before him. www.hab.com.au

Photo by Tilly Edwards - Cafe Culture

PRODUCTS

#Getroasted | 2019

GET ROASTED PICKS - 27 ESPRESSO MARTINI - 29 PUQPRESS ERGONOMICS - 30 TAVALON TEA - 35 WHY YOU SHOULD DITCH CASH - 42 ALMOND BREEZE NO SUGAR - 44

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Getroasted Picks P

Products to get your hands on... hand picked by Getroasted >>

Turmeric A

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PRODUCTS - Getroasted Picks

The first thing you notice about the Golden Turmeric Elixir is the colour, both in the bottle and in the cup. Its brilliant golden yellow hue is so vibrant that you almost canâ&#x20AC;&#x2122;t believe it is natural. The colour comes from natural curcumin, which is the bioactive ingredient in turmeric.

alchemycordial.com.au

Puqpress B T

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Consistent, Compact & Time Saving Perfect Espresso With Puqpress Auto Tampers.

baristatechnology.com.au

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Anfim SP2 E

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Precision, balance and flavour are key elements Anfim seek when manufacturing their grinders. The SP II models now feature a stepless grind adjustment which enables the barista to make incremental changes to the precise setting they need to produce the flavours developed during the roasting process.

espressocompany.com.au

Drip Coffee Bag M

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The process is simple. Tear open the top of the drip coffee filter bag, slip the handles over the edge of your cup, and pour hot water into the bag. Wait for the coffee to drip through the filter, then remove the bag and enjoy your brew.

mavensbrew.com.au

#Getroasted | 2019

All you need is hot water!

Espresso Martini P

9 Steps to the perfect Martini as demonstrated at the 2018 Pentair Everpure Golden Bean Competition and Conference...

1 Begin with 1 bottle of Justin Metcalfâ&#x20AC;&#x2122;s Espresso Martini Coffee Liqueur

Add Riverina Fresh Milk

Shake

Add Alchemy Golden Turmeric Elixir or Syrup of choice

Shake some more

6 7

Strain

Pour into a martini glass

ENJOY!

Garnish

For more info visit | www.luxe-brew.com/espressomartini 29

#Getroasted | 2019

PRODUCTS - Espresso Martini

Puqpress & Ergonomics P

USA - Sprudge Overview: “Being a barista is cool, sure, but it’s also an incredibly physical profession that takes a toll on your body. Being on your feet all day can lead to back problems, the potential for a slip and fall from wet floors is ever-present, and there are any number of machines (and their many surfaces) pumping out boiling-tonear-boiling water to leave all manner of fun shaped burn marks on your hands and arms. It’s dangerous on that side of the counter.

Barista Technology Australia are leading the way for the reduction in injuries related to the activities of a barista: Barista Technology Australia one of Australia’s leading industry workflow specialists had an independant report compiled to address and assess manual tamping against automatic tamping and the report indicates some of the alarming figures outlined within a US report.

And a new report from AmTrust USA confirms just how dangerous the barista profession is. According to the report, coffee shops and cafes have the most time lost due to injury out of all restaurant types, and the leading cause of cafe-based injury? Barista Wrist.”

Industry profile The accommodation and food services industry accounted for 7 per cent of total employment in November 2017, with employment growing by 13 per cent over the five years to November 2017 (much higher than the overall employment growth of 8 per cent). Employment in the industry is projected to continue to grow at a higher rate than the average over the next five years, increasing by 11 per cent.

Aims of Assessment Program The aim of this study was to further identify and assess the factors that may increase the likelihood of developing musculoskeletal injury during manual tamping by baristas during the coffee making process. The assessment involved the comparison between traditional manual tamping and use of the Puqpress machine by baristas. The objective was to assess the comparative musculoskeletal

Key WHS issues in the industry The leading cause of serious injuries are followed by muscular stress while lifting, carrying or putting down objects (14 per cent), and muscular stress while handling objects (11 per cent). #Getroasted | 2019

PRODUCTS - Puqpress & Ergonomics

#Getroasted | 2019

hazards and associated risk factors, and potential injury impact when using this machine during the same Barista tasks of tamping coffee.

repetitive motion injury, Barista Wrist is the result of tamping—the thing baristas do hundreds of times a day—using an unnatural, not ergonomic wrist position. According to the Restaurant Risk Report, Barista Wrist injuries are associated with an “average of 366 days to return to work,” almost three times that of the next largest class of injury, “struck or injured by” with 130.7 days.

Outcomes of Assessment Program The primary outcome of this assessment was to identify and reinforce the benefits of using the Puqpress in Barista tasks for reducing injury risks, worker fatigue and even potential for improved productivity and quality of the resultant final coffee.

To help reduce incidents of Barista Wrist, the report makes the following suggestions: work in a neutral posture, reduce excessive force, keep everything within easy reach, work at a proper counter height, reduce excessive motions, minimize pressure points, move, exercise, and stretch, and maintain an all-around comfortable environment.

Background Information The coffee industry is a rapidly growing industry with studies showing that in 50% of the population, equivalent to 150 million Americans, drink espresso, cappuccino, latte, or iced/cold coffees [2]. There is a substantial number of individuals now employed in this industry who are potentially at risk of developing lower back and upper extremity pain. A number of studies suggest that baristas are at a significant risk of injury [3]. Baristas who work preparing espresso-based coffees can make up to and in excess of 400 coffees per day, and although we may not think about the forces and stresses involved in these activities, many baristas complain of low back, shoulder and wrist pain as a result of the work they perform daily. The particular step in the process that involves compressing the ground coffee into a porta filter (inserted into a group handle) prior to extracting the espresso shot of coffee is called tamping. This is one of the most crucial parts of the process that affects the end quality of the coffee. It is also reported by many baristas to be one of the most strenuous tasks in making an espresso-based coffee.

Conclusion The aim of this study was to assess and identify the factors that may increase the likelihood of developing musculoskeletal injury during manual tamping by baristas. This involved the comparison between manual tamping and use of the Puqpress by baristas. The results of this study have reinforced the benefits of using the Puqpress in barista tasks for reducing worker fatigue and injury risks. Through automating the tamping process, Puqpress replaces manual tamping. This achieves the most effective control measure by eliminating the hazardous manual handling task involved in manual tamping, and the associated risks. Due to the scope of the activity it should not be assumed that all safety measures are covered. Additional measures may be required in particular areas or for exceptional conditions or circumstances.

Injury frequency and risks A recent risk assessment report ‘Upper Limb Injuries in Baristas’ [1] states that a number of papers over the last 5 years show some alarming statistics including: •73% of baristas experience low back pain •68% of baristas experience shoulder pain. Food Republic Although the US had measured the numbers, the leading cause of this time lost is Barista Wrist. A #Getroasted | 2019

References

AUS- https://www.safeworkaustralia.gov.au/system/files/ documents/1807/accommodation-food-services-priority-industrysnapshot-2018.pdf USA - https://amtrustsafety.com/Content/pdf/AFS_AmTrust%20 Restaurant%20Statistics%20Report_2018_121318.pdf Sprudge - https://sprudge.com/barista-wrist-leads-all-restaurantrelated-injuries-in-time-lost-139783.html Food Republic: https://www.foodrepublic.com/2011/07/29/baristawrist-its-real/ 1. https://www.cafeculture.com/news/upper-limb-injuries-in-baristas 2. http://www.e-importz.com/coffee-statistics.php 3. https://sprudge.com/barista-injury-study-ergonomics-daintygregory-60680.html / https://www.smh.com.au/national/constantdaily-grind-leaves-busy-baristas-out-on-a-limb-20090821-etse.html

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COFFEE SHOP INSURANCE A comprehensive insurance policy that not only covers your business for fire and peril through to public and product liability but also comes with additional built in benefits such as transit cover and tax audit.

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COFFEE CART INSURANCE This insurance covers your coffee cart for fire and perils, theft and accidental damage to your equipment and accessories.

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COFFEE ROASTER INSURANCE A comprehensive insurance policy which includes cover for fire and perils, public liability, machinery and electronic breakdown and also comes with built in covers for transit and tax audit.

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MOBILE COFFEE VAN INSURANCE Just Coffee Insurance has developed a unique comprehensive insurance policy for mobile coffee vans. This policy covers public liability, motor vehicle, fitout, loss of income from a motor vehicle accident, machinery breakdown and general property cover.

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PUBLIC LIABILITY INSURANCE This covers your business for general and product liability in regards to your products and services you provide Australia wide.

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WORKERS COMPENSATION INSURANCE Workers compensation is a state by state act that requires all employees to be covered for any accident or injuries while employed. We can arrange insurance cover in most states and territories Australia wide.

To get a competitive quote call Ned Schepis at Just Coffee Insurance on 1300 605 061 email info@justcoffeeinsurance.com.au or visit www.justcoffeeinsurance.com.au Ned Schepis (AR No 240704) . Ultra Insurance Solutions Pty Ltd t/as Just Coffee Insurance | CAR 240699 | ACN 104 485 412 is an Authorised Representative of National Adviser Services Pty Ltd t/as NAS Insurance Brokers | AFSL 233750 | ACN 096 916 184

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Photo by Tilly Edwards - Cafe Culture

COFFEE EQUIPMENT INSURANCE We can also place cover to insure your equipment against fire and peril, theft and accidental damage, accident, machinery breakdown and general property cover.

experience

PremiumTea P

â&#x20AC;&#x153;Tavalon delivers an artfully crafted tea of the highest quality ingredients, and are becoming a hallmark for tea connoisseurs globally. With an established international base, Tavalon is positioned to become the leading high-end global tea company, providing premium teas and tea-related products to tea connoisseurs and novices alike.â&#x20AC;? Our mission at Tavalon is to create the best tea blends the world has ever known and to deliver the luxurious experience of tea drinking to suit the Australian palate. For too long, tea has played a minimal role in Australia, overshadowed by the seemingly ubiquitous coffee bean empire. Our goal is to drive tea back into the beverage spotlight by presenting a fresh, new and exclusive tea offering, not only by creating the best tea blends the world has ever known, but also by altering these to cater specifically for the Australian palate.

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OUR STORY There are few pleasures in life as simple as a cup of tea. The warmth envelops you and acts as an escape, even just for a moment, from the stresses of daily life. The humble cup of tea is not only a catalyst to relaxation; its daily consumption also has a plethora of benefits for your health, not to mention the traditions of tea and the many ways it brings people together socially - its magic is something that is hard to describe merely with words. Unfortunately, many people in Australia are not aware of the benefits of tea drinking and the simple joy it provides. Upon this realisation, health-conscious and well-established businessperson, Matthew Youn, decided that it’s time to change this. As an avid tea drinker, Matthew has always known and observed the benefits of drinking tea and was increasingly made aware of many people’s choices to drink coffee over tea, unaware of the benefits they were throwing away when making their beverage choice. So, Matthew decided to become an agent for change to start educating people about tea by supplying Australians with the best quality tea available. In his quest to find the world’s finest tea, there was no other comparable tea company to Tavalon Tea which is blended by an exclusive tea sommelier who travels all over the world to collect the finest ingredients from only boutique tea farms, procuring and hand-blending to elevate the everyday cup of tea to an exclusive experience.

WHOLESALE SUPPORT We will work one on one with you to understand the selection of tea and product range that is most suited for the success of your individual business. Businesses that share and value the same passion and philosophy are invited to wholesale our unique tea blends and tea based products. As a wholesale customer for Tavalon, you will receive: o Continual support to build your network o Exclusive access to our broad tea knowledge, o Exceptional customer service. Not only will we happily assist with establishing a profitable tea menu tailored to suit your individual business needs, we will also guide you and your staff through training, development and promotion during the life cycle of your business. - Presentation As a luxury brand, we are not only quality conscious, but also brand and image conscious. Tavalon’s Manifesto is “More than just a beverage to consume, but a story to tell, a memory to share, a moment to revel in..” Check out our social media accounts to see how we maintain our brand - Instagram.com/tavalonaus & facebook.com/tavalonaus - Marketing When you become our wholesale partner, we provide our logo sticker for your customers to be aware you serve Tavalon Tea and we provide a sign holder with your customised tea menu so you can display near your counter for your customers. We also provide our marketing contents including photos and videos professionally taken by our photographer so you can promote on social media.

TAVALON EXPERIENCE The Tavalon experience is one of a kind, a pure luxury escape from modern life, all beginning with a cup of carefully selected tea leaves that are brewed to perfection with you in mind. With our premium teas and products constantly evolving, we are always creating room for exciting new experiences and growth. Effectively displaying selected teas in our wooden display units is crucial in providing customers a holistic experience that stimulates the human senses - sight, smell, taste and touch. Having our eye-catching display tubes clearly visible in front of the counter and a FOH retail selection encourages customers to broaden their horizons.

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- Practicality We have created a range of products, including bulk iced tea sachets (makes up to 4 litres), artisan tea bags, individual boxed tea bags, etc, to minimise your labour costs and to maximise efficiency and productivity of your business. - Full Training Manual Even though you have the most expensive tea

are hand selected, blended and catered to local palates by Tavalon’s Tea Sommelier and co-founder, Chris Cason. Only premium wholeleaves are used, never employing the use of “dust” & “fanning” quality leaves, giving Tavalon its supreme taste and quality, unlike any tea experience you’ve had before. We take extreme care to ensure that our teas remain attractive to tea connoisseurs as well as being approachable to tea novices. Our blends have gone through over 200 focus groups and only those scoring an 8 out of 10, or higher, are released to the market, ensuring quality and relevant taste always remains the top priority. Tavalon is a globally recognised brand often found housed in the world’s finest establishments.

- Profitability Average cost per serving is approx $0.17 using our loose leaf teas, leaving room for a good profit margin. Making a perfect cup of tea doesn’t require a machine or much labour. When you offer premium products at your venue, volume of sales will be increased leading to a positive impact on your profitability.

- Retail Products We have a wide range of retail products and gift collections stunningly packaged. Adding the retail aspects to your food service business not only helps increase revenues but also offers your customers a one stop shop.

o Five-Star Hotels - Tavalon is available at the world’s most exclusive hotels, including The Plaza Hotel New York City, Langham Place, Shangri-La, and many other 5 star hotels. o Corporate Events - Serve Tavalon’s premium quality tea brews at your next corporate event. Tavalon currently partners with Google, Goldman Sachs, JP Morgan, Formula 1, International Emmy Awards, and MTV Awards, just to name a few. o Restaurants and Cafes - Tavalon is the ideal, premium quality tea to complement any restaurant or cafe menu. o Stockists - Grocery, Deli and Specialty Stores. o Corporate Gifting - the perfect gift for every occasion - our premium tea and tea products are the ultimate solution to any gifting ideas.

TAVALON IS ‘THE BEST IN TEAS’ All of Tavalon’s loose-leaf teas and ingredients

For more information please contact wholesale@tavalon.com.au

- Branded Teawares We have a various range of branded display units, teapots and cups you can utilise with our premium quality teas and offer an unforgettable tea time experience to your valuable customers. We are sure that your customers will always come back for a sip of luxury.

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PRODUCTS - Tavalon Tea Australia

you can get, you won’t get the best flavours or maximum value of teas if you don’t steep it at the right temperature or steeping minutes. That’s why we have created our training manual to educate our customers. Our training manual includes steeping instruction (temperature and minutes of each blends), ingredients, origins, talking points and health benefits. When you know your products, we believe you can sell more.

CASTCC FEB2019

NEW!

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INNOVATIVE PACKAGING SOLUTIONS.

Meeting today’s needs without compromising tomorrow’s

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It’s safe to say that here in Australia we are completely head over heels for coffee. Lately, coffee has increased its hold over young consumers, particularly millennials.

Coffee’s increased popularity amongst this group is probably no real surprise given the pervasiveness of social media sites like Pinterest and Instagram. But what may surprise you is that new consumers are looking for unique and specialty coffee roasts – that has in turn inspired the local coffee scene to embrace new approaches. What’s more, there is a very obvious trend of consumers who are increasing their knowledge of coffee varieties, becoming more discerning and having higher expectations of their brew of choice. The speciality coffee industry has seen significant developments in the last ten years, creating more competition, giving more importance to how coffee is sourced, served, but also how it is packaged.

The one-stop packaging shop Finding the right packaging partner like MPM Marketing Services for your branded packaging supply will free up your time to focus on coffee and make sourcing a seamless experience as your needs change in line with your business growth. Proud of their Australian heritage, MPM Marketing Services have been at the heart of the packaging industry for nearly four decades. Challenged by a changing competitive landscape and a changing market, one of MPM key ingredients to success has been their ability to identify, understand coffee roasters’ needs, and create a complete packaging solution for them. Learning from the best in the industry at Golden Bean, and visiting coffee roasters on-the-ground throughout Australia, it has become clear that packaging is an essential component of success within the wider ecosystem of a roasting business.

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To help you make the right impression, we have outlined the top four forces shaping your packaging suite and the specialty coffee industry.

1. Custom branding – Coffee on your terms. A disposable paper coffee cups seems simple enough, it’s a vessel you can use to serve customers with a delicious drink. However, when you start to examine coffee cups from a business perspective, you begin to realize their potential as a powerful promotional vehicle. Building your brand and your story through packaging has never been easier with so many different options and printing capabilities available. Identifying a niche for your brand and maintaining consistency across all your packaging products will drive success in a competitive market. An often-forgotten aspect of packaging is the printing process itself. The best results for brand representation can be found in the gravure and flexographic printing processes for coffee bags and coffee cups respectively. MPM has invested in a TrueColour™ print management system that utilises the latest technology to accurately match colours throughout the whole process from initial colour selection, to colour proofs, and final production. By sourcing all of your printed packaging from one supplier, you are assured of accurate printing and colour reproduction for your brand.

2. The way to your customers’ heart is through their stomach! While coffee is your number one priority when you’re selecting the right packaging for your roastery or café, you might also 39

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Castaway extensive range allows MPM Marketing Services to be a one-stop packaging shop for coffee roasters and baristas.

want to think about giving your customers the extra finger food or salad they need too. For instance, do you want your customers to be able to take their coffee away with them alongside their lunch? Will you be offering meal deals with an accompanying cold drink? Many roasteries have invested in a combined roaster and café establishment, and this is where benefits can be gained through simplification in the supply chain. With a full product range including coffee bags, recyclable coffee cups, carry trays, and takeaway containers available for both the roastery and the café, MPM has enabled roasters to simplify their supply chain, ultimately resulting in reduced shipping and transportation costs.

3. Focus on convenience With many roasters offering a range of different blends, driven by single origin sourcing and the growing number of coffee aficionados, different coffee bags are required to suit different needs. The Castaway® coffee bag range includes these three types, below – available plain, or custom printed for greater brand exposure.

Simple side gusset coffee bags have proven to be the best seller among the wholesale market thanks to their efficient and practical design.

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Finally, remember that your food and beverage packaging should be as convenient for your customers as possible. This could mean: l Adding paper carry bags at the counter so it’s easy to carry l Making sure that there’s a lid available, to keep your customers’ coffee warm or so they don’t lose part of their food when they’re on the move. l Or choosing materials that don’t let the heat seep out, so your meals stay warm longer.

4. The trend in sustainability won’t slow down The foodservice industry is driving towards sustainability. We’re living in an era where your customers aren’t just concerned with getting the tastiest products, or meals at the best price. Local roasters and consumers will continue to embrace a waste-free philosophy and make environmentally sound choices. There is a great opportunity to give your food production and distribution model an ethical overhaul.

Stand-up pouches feature resealable zippers for added convenience, they can be resealed quickly and easily (you only grind what is necessary for a cup).

But the box bottom coffee bags make a statement. Sitting neatly on the shelves, they square up like boxes.

INNOVATIVE PACKAGING SOLUTIONS.

Made from sustainably sourced birchwood, Envirocutlery® is a great alternative to plastic disposables.

To satisfy this increasing demand, MPM is leading the way by adding the brand new Envirocutlery® (a range of compostable wooden cutlery), to their existing range of recyclable coffee cups, takeaway boxes, paper straws and sugarcane plates and bowls.

Sustainability talking points l Promote recycling by having recycling bins or designated plastic, cardboard and glass bins

Perfect for any occasion Camping

l Encourage reusable packaging when ordering stock for deliveries

Picnics

l Prepare what you anticipate you’ll need only

BBQs

l Control and limit drink and food ware wastage l Allow customers to bring their own containers

Parties

l Compliment these actions with signage letting customers know about what you’re doing

More and more businesses are doing their bit for a greener future and have already made the switch by ditching plastic disposables. The local specialty coffee scene is constantly evolving and it’s an exciting time to be in the food and beverage industry. If you’re looking for new ways to take your packaging (suite) to the next level or want to find out more about our custom printing solutions, don’t hesitate to contact MPM Marketing Services: Australia P: 07 3853 5800 E: enquiries@mpmmarketing.com.au New Zealand P: 0800 CASTAWAY E: enquiries@mpmmarketing.co.nz 41

INNOVATIVE PACKAGING SOLUTIONS. #Getroasted | 2019

Why you should ditch cash P

ditch cash, the better off they’ll be. Here are three reasons why this makes sense.

Starting a cafe in 2019? Here’s why you should ditch cash...

Consumers don’t like cash A 2018 report released by Square highlights that 81 per cent of Australians now prefer cashless forms of payment, and one in three are actually card-only shoppers who no longer carry any cash at all. This consumer preference for card payments does not come as a surprise when you consider that the average Aussie is only carrying around $50 in their wallet at any moment.

So you’ve decided to venture out on your own and start a cafe this year. Congratulations on taking the plunge! Along with any monetary success you might achieve, being in business for yourself comes with great personal rewards. Whether this is something you’ve been dreaming about for years or a recent idea that’s struck, you need to make a plan before you fully dive in. When you’re just starting out there are many steps to take and decisions to be made. For a hospitality business, a good place to start is doing your homework on the trends in your industry and ensuring you have everything in place to build a loyal customer base from the outset.

Even the recent removal of ATM fees by our big banks hasn’t seemed to sway consumers back towards cash, with the same research revealing 2.5 million Australians reported they hadn’t withdrawn money in at least four weeks, and a further 2.3 million stating they couldn’t remember the last time they even visited an ATM. Cash has a cost too One of the biggest myths that needs to be debunked in the business world is the very real cost of accepting cash payments. The time it takes business owners and staff to have cash ready for trading, prepare daily tills, handle cash transactions, reconcile books and deposit cash each day, can quickly add up.

Square recently released its annual Australian Coffee Report, for example, which revealed that for the first the time majority of Australians are now opting to pay for their coffees with card over cash, despite the low price tag. This makes choosing a point-of-sale system, and the types of payments you are going to accept, one of the most important business decisions you will make. Australia is rapidly heading towards being a cashless society and the sooner businesses

#Getroasted | 2019

In 2018, SMBs were wasting an average of

For example, cash is anonymous, which is useful in some contexts but not when it comes to capturing all valuable customer data, such as spending habits or preferences that enable business owners to provide an improved or personalised purchase experience. Sure, if you’re using a decent point-of-sale system you can still record cash spending and hope that it’s manually entered correctly by your employees, but what about the customer profile? If gathering customer insights is important for your business, as it is many, then accepting cash becomes useless to you because it doesn’t generate this type of information without you manually chasing it.

This is a cost that SMB owners could instead be using to hire more staff, serve their customers better, diversify their product and service offering, or even invest in an integrated digital payments system that will refine their business processes and boost their bottom line. Just like renting a business space or hiring employees, payments are a normal operational cost that should be accounted for — and that includes cash too. Many people think of cash as being cheaper and easier because there’s effectively no direct charge to them to accept it, therefore it must be free. This is simply not true, the fact is that cash has a very real cost to every business owner.

The fact is that digital payments are now a simpler, faster, safer and more intelligent way to pay and get paid. It won’t be long until we are saying farewell to cash for good. My advice is to make sure you’re ahead of the curve when that happens. By Ben Pfisterer Ben Pfisterer, is the Australian Country Manager and Head of APAC for Square.

Cash is inefficient There are many benefits to gain from accepting cards or digital payments in your business, including speed of use; no double-handling; no recording errors; seamless integration to your banking and accounting software; plus a great record of customer data. These are all advantages that you lose when you’re dealing with cash.

Square, Inc. (NYSE:SQ) creates tools that help sellers start, run, and grow their businesses. Square enables sellers to accept card payments and also provides reporting and analytics, next-day settlement, and dispute management. Square’s free point-of-sale software and other business services help sellers manage inventory, locations, and employees; engage customers; and grow sales. Square was founded in 2009 and is headquartered in San Francisco, with offices in the United States, Canada, Japan, Australia, Ireland, and the UK. 43

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PRODUCTS - Why you should ditch cash

216 hours per year (that’s almost 29 working days) handling, counting and banking cash. That’s a huge cost when we consider that the minimum wage for an Australian worker is just over $18, so we could say that managing cash is costing the Australian SMB sector a minimum of $8.7 billion in annual staff wages.

Plant Milk is a lifestyle choice! P

to the menu range. I have spent the last five years working in the almond milk sector of cafe beverages and have seen it grow globally into a 25-billion-dollar share of plant-based milks in hospitality.

When I get out of bed in the morning, I know in my mind not to plan too far ahead as the dayâ&#x20AC;&#x2122;s outcome will always be different to what I imagined first thing. This is so typical of how fast-moving trends and fashions develop.

I was asked five years ago to assist in launching Almond Breeze Barista Blend into the global coffee market. Almond Breeze Barista is part of the Blue Diamond family, based out of Northern California. Blue Diamond is a co-operative of 3,000 almond farmers that grow eighty percent of the worldâ&#x20AC;&#x2122;s almonds - so they know the almond business and could see the strength of aligning with this strong growing coffee sector in cafes. Blue Diamond contacted our consulting business via their co-packer in Australia - Freedom Foods, so we set out together to spread the almond milk benefits to every cafe in Australia and New Zealand. The success was amazing in the take up, and many people who were not happy with the choice of other plant-based milks in the cafe marketplace quickly chose Almond Breeze Barista Blend as their new dairy free cafe milk.

As a business consultant, I have learned to tackle my work processes differently from how I used to approach my job roles ten years earlier. I have been very lucky to be at the forefront of the global coffee and cafe industry as a media producer and magazine owner. I have intently watched trends come and go. Some concepts stick, but many fade out as quickly as they appear. One trend that is not going away is health and lifestyle choices in the cafe and coffee industry. Consumers have accepted the cafe model and made room for it in their daily routine. As part of this commitment, the consumer is now asking the cafe industry to provide more and more healthy choices. We are now seeing cafes catering for different lifestyles and offering new menu choices like vegan, low carb, gluten free and numerous dairy free choices, especially in the beverage range.

Since the start of the consulting project we have visited thousands of cafes around the world and have had the same reaction from people who are loving the taste of almond milk in their coffee. I first thought when we started the project that the target would be the lactose free market and we would only get people with dairy intolerance taking up this alternative milk. I was very wrong. Many people drink almond milk for the health benefits - it is both low fat and low sugar. In the hospitality market we have seen a big push away from sugar, as consumers became more health conscious and better educated as to what excessive amounts of sugar and over-indulging can do to your body. In the last five years we have

A large portion of cafe customers are female, who tend to be better at nurturing themselves and their families. Subsequently, healthy lifestyle choices are being driven largely by females asking cafes for certain products to be added #Getroasted | 2019

PRODUCTS - Plant Milk is a lifestyle choice!

all seen two very concerning anti-sugar documentaries, one called “That Sugar Film” by Australian actor Damon Gameau, and the other called “Food Inc”, an American film looking at the effects of processed foods and highlighting high fructose corn syrup as a contributing factor to American health issues like heart disease and obesity. We have also seen the success of the health book “I Quit Sugar”, written by Australian Sarah Wilson, becoming one of the biggest selling diet books in 2013. Most people are not sugar haters, they are simply being smarter about when and how they have their sugar intake. Cutting out sugar in coffee has become a social norm and people tend to save up their sugar fix for certain occasions, making them feel that it is a more special, indulgent event. Blue Diamond Almond Growers recognised these trends and set out with their food technologist to create the perfect almond milk that would taste great in coffee and be low in sugar, as well as steam well so baristas could still perform latte art, giving them pride in what they were serving. Many plant-based milks split when heated, therefore they need stabilising additives so baristas can use them and replicate dairy milk. One of the major marketing tools Blue Diamond used to promote the cafe almond milk to baristas was hosting latte art competitions using Almond Breeze Barista Blend. The event grew over three years and is now named the Breezey Masters, which is the largest plant-based latte art competition in the world, with entries from the UK, New Zealand, Australia, Japan and South Africa. Almond Breeze Barista Blend continue to carry out cafe visits in 2019 throughout Australia and New Zealand, spreading the truth about the benefits of almond milk as a cafe beverage and the use of it in both hot and cold beverages. Almond Breeze Barista Blend will continue to focus on the low sugar levels that the base product has to offer, promoting that they are the lowest sugar alternative barista almond milk. I always tell the customer that you can easily add a sweetener to a beverage to suit the individual taste. We hear every story around about almond milk service in cafes, as we have first handedly spoken to thousands of cafe owners and baristas. It’s great to have an opinion as it gives you some buy in and a back story to share with your customer. Please don’t think alternate beverages are a fad, this trend is growing and is here to stay. by Sean Edwards 45

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The Pentair Everpure 2018 Golden Bean Competition

ee Snobs f of C n a m ee r F y d An

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AWARD WINNERS - 49 A WORD FROM PENTAIR - 50 OVERALL WINNER - COFFEE SNOBS - 51 OVERALL CHAMPIONS - 52 CATEGORY AWARD WINNERS - 54 GOLDEN BEAN NORTH AMERICA - 56 AWARD WINNING ROASTERS: ARTISANS BLEND -58 RUSH ROASTING - 61 UNDERGROUND COFFEE - 62 COFFEE TECH - 65 MAVENS BREW - 66 CREMA -70 VINCENZA - 71 BECK AND CALL - 76 JIBBI LITTLE - 78 PARADOX - 80 LATITUDE - 82 THE BEAN ALLIANCE - 84 SUGAR BROWNING - 86 NINE BARS - 90 GRAND CENTRAL- 95 THE ENGINE ROOM - 96 INTERNATIONAL GUESTS -100

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2018 AS Te rs OB AL RO NC E GE ST GL TH E L AR C ON FE RE TI ON + TI PE C OM

U / N

2 0 1 8

The twelfth annual Golden Bean Australia/ New Zealand competition was held in its customary location, the scenic town of Port Macquarie in November 2018. Dozens of roasters from across the country descended on the town, with hundreds more submitting their beans for review in hopes of winning a category medal, or being named an overall champion of the conference. We would like to extend our congratulations to everyone who won an award, and in particular to our overall winners!

#Getroasted | 2019

THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Award Winners

2018 AS Te rs OB AL RO NC E GE ST GL TH E L AR C ON FE RE TI ON + C OM PE TI

A word from Pentair Everpure M

A / N

“

The Pentair Everpure Golden Bean 2018, was a showcase of Australia and New Zealand’s roasting expertise and diversity. It’s the ideal platform for establishing industry connections, sharing experiences and talking all things coffee for 5 days! Thank you to all roasters who entered, the effort and commitment to present your coffee for judging is appreciated and understood. The Golden Bean Team organise an amazing one of a kind event, see you in 10 months for Golden Bean 2019.

Thankyou #Getroasted | 2019

2 0 1 8

U / N

Coffee Snobs E

LL CHAMP RA IO VE

Internet-based business Coffee Snobs has just been awarded the prize of overall champion at last year’s prestigious Golden Bean Awards, which took place on Saturday, 24 November.

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d al W in n er

Naturals coffee. The panel found it to be a stunning combination of wild and fruity flavours with sensational aromatics off the grinder. A spokesperson for the company said: “We’re absolutely delighted to have been the overall winners at this year’s Golden Bean Awards. We were up against some very tough competition and feel truly humbled that our coffee was so highly esteemed amongst the experts.”

It was up to expert coffee roaster Andy Freeman to accept the award on behalf of Coffee Snobs, an accolade that will help consecrate the company as one of the best coffee roasters in Australia. Indeed, the Golden Bean is one of the largest coffee roaster competitions in the world and runs events in Australia and the USA every year.

“Overall, our Golden Bean experience has been a real blast and we hope that it encourages people to try out some of the Coffee Snobs range. Our highly commended Ethiopian Sidamo Ardi coffee is a great place to start!”

The idea behind the awards is to discover and champion the best-tasting coffees in the country across a number of different categories. This year, the Australian arm of the competition was judged by 80 knowledgeable industry experts in Port Macquarie New South Wales between Wednesday 21 November and Saturday 24 November.

Andy Freeman - Coffee Snobs

The decision-making process was clearly a tough one, with around 1,400 entries for the judges to try. Fortunately for Coffee Snobs, ten of their coffees were awarded medals and points across the categories, which included espresso, milk based and filter coffees. This meant that they had the highest combined score in the competition, beating some formidable rivals to triumph as the overall winner. One of the judges’ stand-out offerings from Coffee Snobs was its Ethiopian Sidamo Ardi 51

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As soon as I started to hear the popcorn popping sound of the coffee hitting the first crack, I fell in love with the idea of roasting coffee...

Runners Up SMALL FRANCHISE/CHAIN White Mojo and Coffico Coffee Pty Ltd LARGE FRANCHISE/CHAIN Black Bag Coffee Roasters OVERALL Bellissimo Coffee

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A huge congratulations to David, our Head Roaster, who was the 2018 International Golden Bean coffee champion! We’re thrilled to be able to share our award winning coffee with our customers

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Congratulations to all the Category Winners at the 2018 Pentair Everpure Golden Bean Competition.

HOME ROASTERS - ESPRESSO - GOLD - Tilly “Tilledwards” HOME ROASTERS - MILK-BASED - GOLD - David “DaveD” HOME ROASTERS - FILTER - GOLD - Rod “rroodd” CATEGORY 1 - ESPRESSO - GOLD - Bellissimo Coffee - QLD - Panama Esmeralda CATEGORY 2 - MILK-BASED - GOLD - Ona Coffee - ACT - ‘Cm Selections’ Unico CATEGORY 3 - POUR OVER FILTER - GOLD - Jibbilittle Roasting Co - NSW - Village 8 CATEGORY 4 - ORGANIC - ESPRESSO - GOLD - Paradox Coffee Roasters - QLD - Purple Rain CATEGORY 5 - SINGLE ORIGIN - ESPRESSO - GOLD - Beck And Call Coffee - WA - Ethiopia Wolichu Wachu CATEGORY 6 - DECAFFEINATED - MILK-BASED - GOLD - Rush Roasting Co - NSW - Rush Decaf CATEGORY 7 - AUSTRALIAN/NZ GROWN - MILK-BASED - GOLD - Nats Coffee - NSW - Bop Carbonic Maseration CATEGORY 8 - SMALL FRANCHISE/CHAIN - ESPRESSO - GOLD - White Mojo - VIC - Cosima CATEGORY 8 - LARGE FRANCHISE/CHAIN - ESPRESSO - GOLD - Nine Bars - WA - Aroma Cafe CATEGORY 9 - SMALL FRANCHISE/CHAIN - MILK-BASED - GOLD - Espresso Room - Roasted by ONA Coffee - ACT - Black Betty CATEGORY 9 - LARGE FRANCHISE/CHAIN - MILK-BASED - GOLD - Latitude Coffee - QLD - Tiger Blend CATEGORY 10 - SMALL FRANCHISE/CHAIN FILTER - GOLD - Espresso Room - Roasted by ONA Coffee - ACT - Thuti Natural CATEGORY 10 - LARGE FRANCHISE/CHAIN FILTER - GOLD - Black Bag Roasters - VIC - Lazzio Medium Roast

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Happy Snaps

Some familiar faces at the 2018 Pentair Everpure Golden Bean Competition.

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iconic coffee brands like Stumptown, Boydâ&#x20AC;&#x2122;s and Groundworks Coffee. This year over two hundred coffee roasters attended the four day conference/competition assisting the judging of the massive line up of submitted roasted coffees.

The Puqpress Golden Bean North America had close to 900 coffees entered in ten different categories. Black Oak Coffee of California took the winning stage again with Bonlife Coffee from Tennessee who both tied with equal scores. Two winners was a first for this event!

The Large Chain Overall category was taken out by Canterbury Coffee from Canada and the Small Chain Overall category was won for the third year by Klatch Coffee from Los Angeles. The USA chains and franchises make up 50% of the total cafe market, so winning in this part of the Puqpress Golden Bean is a huge achievement and a great marketing opportunity for winning franchises through this unique avenue to showcase quality coffees.

It was exciting to see Brett Bolwell from Barista Technology teaming up with Puqpress in Holland and setting up the North American distribution, using the prime position of Golden Bean sponsorship to get in front of 3000 national coffee roasters. Brett also spent several months visiting key coffee players in the USA to establish contacts and set up national distribution. The campaign was very successful with USA coffee tastes pushing towards better and higher quality espresso beverages. More espresso systems are springing up replacing drip coffee in many independent cafes.

Cafe Culture Magazine Research Director, David Parnham made his first debut in North America with the first event Pulse Roaster Survey and Report. He had a good result getting hundreds of surveys back in the first year. by Sean Edwards

The Puqpress Golden Bean was run again in Portland, Oregon which is well known for

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Daniel White

Ask Daniel White, barista and roaster behind the Artisan’s Blend brand, where his love affair with coffee began and he starts by saying “Seven years ago”. But on reflection, his passion for coffee started much earlier in life. “I remember when I was about 8 years old my nonna and nonno would have a macchinetta every morning,” he recalls. “As soon as I heard the grinder – and that smell – I was hooked. “They told me I couldn’t drink coffee until I was 13 but as soon as I did, I loved it from the very first sip!” At age 20, Daniel started working at Coffee Craft and soon learned how to roast, picking up a few medals along the way. However, he says it was when he started working with well-known Adelaide chef Salvatore Pepe that he felt the confidence to invest in a roaster of his own. With Pepe’s encouragement and his restaurant as a regular customer, Daniel created Artisan’s Blend, a hand-crafted product that won him five medals at the Australia/New Zealand Golden Bean competition recently. Daniel expanded his customers, taking on cafes at Hahndorf and Glenelg as well as a major project for Beaumont Tiles in their new Norwood studio. He created a signature blend for the discerning owner of the company, trained all floor staff to be able to make coffee to a high standard and is looking to help the company expand the concept into other stores.

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Artisan’s Blend 20 Torrens Street, Mitcham, SA i. artisans_blend f. Artisans-Blend-Specialty-Coffee w. artisansblend.com.au THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

“It shows how much things have changed now,” says Daniel. “Companies understand that a good coffee can make a difference to how customers feel about an experience in their store and they are willing to invest in getting the best”. Daniel is most proud of his Silver in the Espresso category, but due to a failure of the live stream of the judging, he didn’t discover he had won until two days after the event. “I was in shock,” he says. All Artisan’s Blend beans are sourced from Bennetts who have been in the business for a century. “I’m super happy with both the quality of their beans and the service they offer,” says Daniel. “I mostly use beans from Central and South America and Africa and focus on micro lots because they have the characteristics I like, being grown at high altitude which develops unique flavours.” Happily, Scott Bennett was inducted into the Golden Bean Hall of Fame on the same night Daniel took out his awards. The judges awarded the Silver Medal for Daniel’s Nicaragua Jinotega Carlos Ferrey Natural, noting “Aromatics of boozy tropical fruit … notes of strawberries and peach, juicy blueberry acidity and dark chocolate with a long syrupy almond praline finish”. Daniel is currently roasting about 56 to 70 kilograms per week and hopes to open his own shopfront some time in 2019 to make his blends available to a wider public.

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www.artisansblend.com.au | #artisans_blend | @Artisans-Blend-Specialty-Coffee Golden Bean 2018 Australia / New Zealand | Espresso - Silver Medal - Nicaragua Jinotega Carlos Ferrey Natural | Bronze Medal - Panama Maunier Estate Natural | Milk Based - Bronze Medal - Hidden Leaf (blend) | Bronze Medal - Ethiopia Yirgacheffe Hafursa Natural | Pour Over Filter - Bronze Medal - Brazil Ipanema Yellow Bourbon Natural #Getroasted | 2019

Roasters of Extraordinary Coffee from Extraordinary Places WH O LESA LE COFFEE • FREE LOAN ON E Q U IP M E NT B A R I S TA TRAI NIN G • N ITRO COFFEE ON TAP • C ONT R ACT R OAS T ING S EAS O NAL SPECIA LTY • COMP L E T E CAFE S OLU T ION

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Underground Coffee Roasters

From illegally operating in a backyard in the Blue Mountains to winning medals and expanding through Western Sydney. p. 0410 586 724 w. undergroundcoffee.com.au

coffee van. We purchased our Vintage Citroen H van in France before it was sent to England for a full restoration and then to Australia for complete fit out. Our LaMarzocco machine was beautifully customised by Specht Design and through a collaboration with Coopers Brewery a full beer system installed. Our van does large events, serves from the roastery and can be used as promotion and marketing for our trading partners.

We really do live in the lucky country and the fact we have arguably the best coffee in the world is a great bonus. Like Australian winemakers, our coffee industry took a great product and propelled it forward through innovation and without the constraints of deep seated traditions. Boutique and specialty roasters have played a huge role in the research and development of coffee. At Underground Coffee we want to share this journey with our cafes and partners, bringing their customers along the way. From offering a great flat white to filter, pour over, cold brew, nitro and with every coffee making contraption on the market. While coffee roasting can be a highly complex chain of chemical reactions and our methods of extraction can look like Pythagoras, we must remember coffee should be fun and we are here to give our customers a fantastic experience.

While we are a small but energetic team, Underground Coffee has a full range of services, equipment and training for our comrades. With a number of blends and single origin coffees our spy range is broad enough to satisfy any palate. We look forward to working with other passionate coffee lovers. To get a brief glimpse of what we do have a look at the video on our website.

At Underground Coffee we like to do this a little differently, one example of this is our quirky

Undergroundcoffee.com.au Contact: tim@undergroundcoffee.com.au 63

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

7/2187 Castlereagh Rd, PENRITH NSW

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undergroundcoffee.com.au | GBA/NZ award winners 2018

We roast to order for ultimate freshness.

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There are different brewing methods in making black coffee, such as V60, chemex, aeropress, and siphon to name a few. These techniques involve water, filter, ground coffee and some equipment. It is easy to make, but takes time to master the brew. None is as convenient and mess proof as the drip coffee bag, where you can literally take your coffee with you and brew whilst mid-air on a plane, camping, working late in the office, or entertaining at home (yes, we’ve tested all these scenarios). Gordon Lam, Founder of Maven’s Brew

All you need is hot water The process is simple. Tear open the top of the drip coffee filter bag, slip the handles over the edge of your cup, and pour hot water into the bag. Wait for the coffee to drip through the filter, then remove the bag and enjoy your brew. Put simply, it’s almost like a mini version of a V60. Not settling for so-so coffee Most drip coffee bags on the market are using dark roasted commercial grade coffee. They are either too burnt, bitter or unpleasantly sour.

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Originating from Japan, the drip coffee bag is the most convenient way to brew a cup of coffee, anytime, anywhere.

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The word Maven means one who accumulates knowledge. They are more than experts, and like to be helpers in the marketplace.

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Passionate about quality and the specialty coffee industry meant there was no other way but to start his own brand.

Maven’s Brew currently offer four blends in their product range; a dark, medium, light roast and a decaf option. A box contains 10 drip coffee bags, each individually sealed for optimum freshness.

Gordon Lam, the founder of Maven’s Brew Specialty Coffee, started his coffee career as a

Check out their website www.mavensbrew.com.au, or connect with them socially @mavensbrew

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So what’s a Maven? The word Maven means one who accumulates knowledge. They are more than experts, and like to be helpers in the marketplace.

At Maven’s Brew, it’s all about coffee and people, and they want to help you with your coffee experience too. Their vision is simple. That everyone can enjoy a cup of specialty grade coffee, wherever they are. And that learning and improving one’s craft is a life long journey.

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

barista. He then gained experience as a green bean broker, and eventually moved into R&D and Quality Assurance for a coffee manufacturer.

The Maven’s Brew drip coffee bags use only specialty grade coffee, and only Arabica beans. Each bag contains 12 grams of ground coffee, with the grind size determined by a total dissolved solids (TDS) meter for the best flavour extraction.

Each batch of coffee we roast here at Crema is performed completely hands-on. Coupled with Cropster’s Roasting Intelligence software for logging, we run only the essential temperature probes and rely on the skills and senses of our craftsmen to produce the product that Perth and beyond knows and loves. It is paramount to us to pursue ethically sourced, environmentally sustainable coffee. Going to origin and investing in long-term relationships with farmers adds value and insight by providing as much traceability as possible, as well as giving us access to the highest quality green beans available.

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For Crema to continually deliver award winning coffees, we need to work together with our contacts at origin to help them produce an outstanding green bean. Since our inception, it has been a priority for us to improve our craft and supply the best available coffee to both cafes and the general public. A little bit of healthy rivalry, such as the Golden Bean Competition has enabled us to not only showcase our product, but also get an insight into how our product stacks up against the rest. Four medals in a variety of categories in the 2018 competition was encouraging to say the least. Our first entry was 2002 and we look forward to having another crack year after year. It is our goal to educate and share our knowledge of the coffee industry with anyone that will listen. From barista training, to equipment sourcing, blend design and café consulting, we’ve got your back! After all, it’s coffee chemistry.

We roast daily and in small batches on Derek our custom built Diedrich CR70 roaster and on our Probat LN12, Rosie. Rosie has been with us since the very beginning and we use her for roasting smaller batches, such as trialling pre-shipment samples shipped direct from origin, super special filter and pourover batches as well as select espresso roasts.

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CREMA COFFEE CO. WAS ESTABLISHED IN THE PERTH HILLS IN 2002. WE HAVE SINCE MADE OURSELVES A NEW HOME SOUTH OF THE RIVER IN CANNING VALE. WE ARE PROUDLY A WA, FAMILY OWNED BUSINESS THAT JUST LIVES AND BREATHES ANYTHING TO DO WITH COFFEE.

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sharing a quality coffee experiencE | GBA/NZ AWARD WINNER Contact us today to arrange a tasting and experience the Vincenza difference.

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Vincenza Coffee

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Tucked away at the end of a side street, in an industrial precinct of the coast, houses one of Sunshine Coast’s oldest coffee roasters. Vincenza Coffee was established back in 1994 and developed its name around the coast, originally as a coffee distributer. With the ever-increasing trend of all things coffee, both locally and around the world, it was not long until we moved forward and threw our hands into creating blends of our own, through a contract roaster. Over the years we managed to expand our range to eight different blends, ensuring that each coffee had its own identity and the highest quality. This gave the prospect of variety to our customers as well as the opportunity to appeal to a wider consumer base. It was not until 2017, where a long-time dream turned into reality for our managing director. This opportunity arose after the building next door came up for sale and the idea of expanding from a small crammed, shared workshop, into an open 700 sqm warehouse, was a chance that could not be passed up. A modern yet uber-relaxed décor, eye-catching mural spanning the length of the car park and a cafe, polished concrete floors and warm timbers are all at home in what we call “The Concept”. This one-stop destination displays the love for all things coffee, and more importantly good coffee. It consists of a boardroom space, a cafe with indoor and outdoor seating, a purpose built barista training room, a soon to be barber and the master piece of the puzzle, Vincenza Coffee. Along with a warehouse and retail space, we have

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also purchased ourselves a Diedrich roaster. With floor to ceiling glass doors, the cafe partakers’ view of this bad boy in action, is clear as day. The grand opening of this “Coffee destination” was July 2nd and since then, our in-house roasting has been on the up. Using beans from all over the world, ensuring only the best quality, we have been creating new blends, perfecting our single origins and so far, our consumer base has loved them. Whipping up blends that are medal worthy in only 6 months, is more than we could have wished for. The basis of us entering this competition was to make sure we are on the right track. We have found our feet in our new home and now, we plan to knuckle down and make some of the best coffee you have ever tasted.

Vincenza Coffee 14 Newspaper Place, Maroochydore QLD Generally known as the Sunshine Coast capital, this quaint waterside location is notorious for sensational beaches, picturesque river bends, shopping and recreational facilities. info@vincenzacoffee.com.au vincenzacoffee.com.au @vincenza.coffee theconceptmaroochydore.com.au

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“

A modern yet uber-relaxed decor, eye-catching mural spanning the length of the car park and a cafe, polished concrete floors and warm timbers are all at home in what we call “The Concept”. This one-stop destination displays the love for all things coffee, and more importantly good coffee... The basis of us entering this competition was to make sure we are on the right track. We have found our feet in our new home and now, we plan to knuckle down and make some of the best coffee you have ever tasted.

Coffee’s brand and profile a boost.

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Vincenza Coffee

Beck and Call Coffee 3/222 Chester Pass Rd ALBANY WA Beck and Call Coffee – wholesale coffee roaster, Albany, Western Australia. Roasting on the amazing south coast of Western Australia, we partner with like minded cafes, restaurants and gourmet retailers across the Great Southern and beyond. p. 0429 324 760 e. info@beckandcallcoffee.com.au w. beckandcallcoffee.com.au

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Kade Sims - Head Roaster, Beck and Call Coffee.

Our gold medal win at the 2018 Golden Bean has certainly given Beck and Call Coffee’s brand and profile a boost.

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has certainly given Beck and Call Coffee’s brand and profile a boost. We pride ourselves on being a small, quality focused outfit and the win has inspired us to raise the bar even further. Wholesale partners have enjoyed the win too, proudly promoting their association with us and displaying bags adorned by a sparkling gold medal on their espresso bars. Albany has many great attractions including the National Anzac Centre, crystal clear beaches and fresh local produce. We are thrilled that Beck and Call Coffee is also treating visitors to award winning coffee and we invite all coffee lovers to look us up when exploring WA’s amazing south coast.

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Beck and Call Coffee roasts in Albany. If you’ve never visited, it’s a small regional town on the south coast of Western Australia. We reckon the coastal conditions and cool climate makes it the perfect place to roast and drink plenty of coffee. Being isolated - over 400km from the Perth coffee scene, we entered the 2018 Golden Bean to get some feedback on our roasts from industry experts. We only roast specialty grade coffee and thought we may be lucky enough to pick up a medal but to actually win the gold in the Espresso – single origin category, blew our mind. On learning the result, the joy from our normally quiet head roaster, Kade, could be heard some blocks away! That said, we thought the winning coffee from the Wolichu Wachu washing station in the Guji region of Ethiopia was pretty special. Its intense floral aromatics, sparkling acidity and stone fruit sweetness were outstanding. Whilst we put on the polish, credit must really go to the many small hold growers in Ethiopia for producing a flawless coffee. We love the fact that all the specialty coffee we source can be traced back to where it was grown and is ethically traded. Our only regret of course is that we didn’t purchase more of the winning lot! Credit and thanks also to the Golden Bean judges who somehow managed to separate our coffee from the pack and select it as the best single origin in the competition. A bronze medal in the Espresso category for our Red Letter blend was also a great surprise. Our gold medal win at the 2018 Golden Bean

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Jibbi Little 35/361 Kent St, SYDNEY NSW p. 0426 265 492 w. jibbijug.com.au

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bronze medals entries, reflecting an overall very high standard of products. Some highlights were the Columbia Gesha El Vergel which picked up 2nd place in the Pour Over category, and Ethiopia Indigo, which won silver.

In only her second attempt in the Golden Bean Competition, Jibbi Little and Jibbi Little Roasting Co have again won multiple medals. Jibbi participated in the Golden Bean competition in 2017 and won a bronze medal in the espresso category. But come Golden Bean 2018, this was amplified and Jibbi and the Jibbi Little Roasting Company won 5 medals.

We invite you to try these award-winning products via our webshop at www.jibbijug.com. au. Or contact for a wholesale at 0426 265 492.

Jibbi Little was delighted with this achievement. It was an amazing effort to win 5 medals. (1 gold, 2 silver and 2 bronze). With a gold medal win in the Pour Over category and a score of 38/40, the Golden Bean Roasters Competition 2018 will always be cherished. It is after all the world’s largest coffee roasters competition featuring Australia and New Zealand’s finest coffee roasters.

We hope you’ll love them just as much as we do – and as much as the judges did.

It was a great way to end a fantastic 2018 and Jibbi is really looking forward to the coming year, and expanding the company both on a retail and wholesale scale. We are excited and super pleased to announce our Ethiopia gesha village lot87, which was awarded the gold medal in the Pour Over category at the Golden Bean 2018 awards.

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Jibbi Little wins Gold in pour over.

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Paradox Coffee Roasters 10 Beach Rd, Surfers Paradise QLD i. @ParadoxCoffeeRoasters | f. ParadoxCoffeeRoasters w. paradoxroasters.com

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Premiere coffee experts, Paradox Coffee Roasters have won 14 medals, including a gold medal for their Organic Purple Rain Espresso, at the 2018 Golden Bean Awards in late 2018. The awards were held in Port Macquarie and recognised coffee roasting businesses across Australia who roast coffee of superior quality and demonstrate a strong commitment to the coffee industry.

acidity, sweetness and uniqueness, we are honoured to have taken out the win,” says Nic.

With around 1,400 entries from all over Australia and New Zealand, National Sales Manager, Nic Naso says the Paradox Roasting team were beyond excited to learn their Purple Rain Organic Blend had won a gold medal.

“Our roastery in Sydney allows us to work even more closely with our wholesale customers in this market, providing branded coffee solutions and contract roasting. We have created a great space with our cupping lab, education and training facility and roastery for our wholesale customers to collaborate with our team and learn and grow in their coffee knowledge. Our plans are to build on this part of the business in 2019.”

In 2018, Paradox Coffee Roasters expanded their wholesale offering, establishing a state of the art roastery and cupping lab in Sydney in addition to their roastery, cupping lab and cafe on the Gold Coast.

“Our gold medal winner is a particular favourite with both our team and our customers for its tangy apricot and sweet chocolate almond profile. It’s sourced from international farms and cooperatives that contribute to the education, health and well-being of the farming communities in Tanzania, Nicaragua and Honduras from which it originates,” Nic says.

The Golden Bean Awards top off an already great year for Paradox Coffee Roasters, with their cafe located in Surfers Paradise voted by locals as Best Coffee on The Gold Coast .

Each of the 14 blends Paradox Coffee Roasters entered into the Golden Bean Awards underwent a vigorous judging panel who chose the winners based off a strict criteria and eligibility requirements.

Purchase a range of award winning Paradox Coffee online at www.paradoxroasters.com or in-store, located within The 4217 Urban Village at 10 Beach Road Surfers Paradise, Queensland.

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“Our award-winning blends were assessed and scored by two judges at the same time on components such as aroma, body, taste, flavour,

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win big at Golden Bean Awards.

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GOLDEN BEAN 2018 AWARD WINNER

S P E C I A LT Y AT T E N T I O N TO DETAIL ON A COMMERCIAL SCALE

latitudecoffee.com.au

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@latitudecoffeeroasters

Latitude Coffee 2 / 28 Flinders Parade, North Lakes QLD Roasting coffee is a complex process, and we treat it like an art. We pour passion, dedication and expertise into the process to bring you a unique and highly crafted coffee you will love. p. 0417 476 363 e. contact@latitudecoffee.com.au w. latitudecoffee.com.au G

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LatitudeCoffee For just over 10 years Tiger Coffee has been operating as a coffee machine supplier and service provider for brands such as Thermoplan and Eversys. Tiger Coffee operates nationally in Australia and uses no sub-contractors. Latitude Coffee has been formed in a bid to turn the Tiger Coffee Group into Australiaâ&#x20AC;&#x2122;s leading total coffee solution as well as branch out into the specialty coffee world. Latitude Coffee opened its founding roastery in May 2018 and, after only a month in production, the first bag of coffee was sold in June 2018. The following 5 months moved much faster than expected and after entering only 6 coffees into the Golden Bean competition, the company was awarded a gold - almost 5 months, to the day, after the first roast. Those 6 entries received either a gold, silver or bronze. These awards really validate Latitude as a positive addition to the Tiger Coffee Group. A key goal for the Tiger Coffee Group is to target multi-site coffee operators and organisations with a specialty-coffee attention to detail but on a commercial scale. This creates a platform for Latitude to source and roast the best coffee available, in turn supplying cafes with a high end product at a more competitive price.

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Kade Sims - Head Roaster, Beck and Call Coffee.

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...honouring the master roasters at the Golden Bean Awards, The Bean Alliance cleaned up on the day, taking home a staggering 24 roasting medals!

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Your 2019 Australian Certified Organic Non-Alcoholic Beverage of The Year, is locally roasted and quirky crowd favourite “bean ground & drunk”. At the 5th Annual Awards for Excellence at the Pialligo Estate Glasshouse in Canberra, a night dedicated to showcasing industry leaders and honouring champions in the organic space, the team had the absolute honour of winning Gold and being titled “Certified Organic Non-Alcoholic Beverage of the Year” for 2019. Following the award announcement, they were presented with a custom-made 22ct gold-plated bud logo, which is a large life-like replica of the logo that all consumers should look for on packs when choosing Organic products and merchandise. Susan Castle, Director of Marketing & founder/ creator of the brand, said after accepting the award, “We’re so pleased and proud - a tremendous achievement in the organic industry & for the coffee industry in Australia! This award is highly regarded and highlights our continued commitment & sustainable approach in the

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The Bean Alliance 25 Kurnai Avenue Reservoir, VICTORIA

p. 03 9474 5555 e. coffee@beanalliance.com.au w. beanalliance.com.au

the range continues to lead in the industry. The range in Classic, Decaff and Espresso is nationally seen on shelf in Woolworths, Coles, independent supermarkets, speciality and organic stores.

organic marketplace.” Castle adds that the bud logo is a simple device that consumers must look for when seeking out organic product, “The bud is an assurance to consumers that when they’re picking up our green pack of coffee on a supermarket shelf, it’s not only freshly roasted, but it has the integrity of being properly certified.”

The dawn of a new era, commencing February 1st, the Massimo Zanetti Beverage Group is leveraging an established relationship and is joining forces with The Bean Alliance team in Melbourne. Since 2014, The Bean Alliance has proudly roasted in Melbourne the Goliath red brand Segafredo because the discerning Aussie market called for Australian expertise.

Bean Ground & Drunk is the first certified organic coffee in Australia, served in hipster cafes since 2003 (pre-dating trend by a decade), is on supermarket shelves across Australia, is quality roasted and packaged by established coffee roasters, The Bean Alliance. Located in the heart of Melbourne, they have also claimed back to back ‘Finalist’ titles in the Organic Awards for ‘Business of the Year.’ Furthermore, honouring the master roasters at the Golden Bean Awards, The Bean Alliance cleaned up on the day, taking home a staggering 24 roasting medals!

Ange Augello, Managing Director of The Bean Alliance says, “A merger of ideas, expertise and history, can only mean one thing – a great cup of coffee, and myself and the team will be leading the Asia-Pacific region from right here in Melbourne.” The team will continue to deliver leadership in the ethical space, in marketing and roasting and to achieve the excellence in product and service that they are trusted and known for in Australia since 1981. The Bean Alliance will become Bean Alliance Group. A blend of two great companies is exciting for the whole coffee industry.

Established in 1981, they’ve made their mark in the coffee industry as the first ever Australian coffee roaster to roast certified organic coffee. With almost 40 years of experience, they’ve continued to roast and package Bean Ground & Drunk certified organic and Fairtrade coffee as 85

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

The Bean Alliance, a community of people employed to create, imagine, design, procure and manufacture, leveraging business wisdom to deliver reliably and in the framework of trust, knowledge and time.

#Getroasted | 2019

Sugar Browning 640 Grange Rd, Henley Beach SA All of our beans are roasted on-site by Di Wang of Sugar Browning, a multi-award winning coffee roaster and latte art champion! w. coffeejourney.com.au

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a vibrant cafe and wholesale roastery under one roof provides a wide range of premium single origin and blend coffee beans, serving a variety of coffee brew methods from Turkish, Cold Drip, AeroPress, V60 to everyday espresso and flat white.

Di Wang a Chinese music student immigrated to Adelaide with her family in 2012, learning English and working in hospitality, coffee became her best friend. She understands what a good cup of coffee can bring to people and enjoying the story behind that has attracted her to travel, and learn everything about coffee.

Award winning coffee blends are available all year around. There is a large selection of organic looseleaf tea, Belgium hot chocolate, cold pressed juice, home made fresh organic chai and turmeric latte with all day breakfast made with delicious fresh organic local ingredients and tons of love.

In 2014-2015 she came 3rd place at ‘Cupping’ and ‘Brew’ at state championship, 1st place at latte art state championship, top 5 at latte art international championship and has also completed 2 weeks intense training to become a “Q” Grader. She used all her savings and bought a second hand 5kg HAS GARANTI, Sugar Browning Coffee Roaster was born.

There is plenty of space with Zen decoration and crystals on every table, friendly and warm service from the unique, caring, worldly Coffee Journey team.

She started to experiment roasting coffee in her mum’s garage with the instruction book she found inside the coffee roaster. After a hot summer she won the first 2 Australian Golden Bean roaster awards.

In 2017 Di was awarded by Golden Bean Australia with a silver medal, 2018 Sugar Browning and Coffee Journey achieved 10 medal awards including 2 international coffee awards from ‘RASV’.

At a New Year party in 2016 she said to her family: my new year wish is ... “Sugar Browning... the Coffee Journey around the world”. A year later Coffee Journey Cafe opened. A stone’s throw from the clear blue water of Henley beach,

The cafe is open 7 days a week from 7 till 4:30 and closed on public holidays. 87

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - Award Winners

Sugar Browning

VIBRANT CAFE.

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coffeejourney.com.au | 0433 588 089

Golden Bean award winner 2018

WHOLESALE ROASTERY.

Begin the Journey.

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The team from Nine Bars Coffee Roasting Company couldnâ&#x20AC;&#x2122;t be more excited to receive the trophy for the Large Chain Store Champion at the 2018 Australia & New Zealand Golden Bean Awards. Led by a WA family of passionate coffee enthusiasts, Nine Bars roasts exclusively for their own cafe brands such as Grindhouse, Margaret & Moore and Courtside in WA, as well as several other individual cafes and the Aroma Cafe and Supernatural brands Australia-wide. Nine Bars Coffee Roasting Company has been roasting and supplying their own cafes for eleven years now, and the journey has been one of continuous learning, which was born out of a desire to constantly push the boundaries of coffee. At the 2018 Golden Bean Awards they also walked away with the gold medal for their espresso coffee, silver for filter coffee and bronze for milkbased coffee.

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Nine Bars Coffee Roasting Unit 2 / 18 Peel Road, O’Connor, WESTERN AUSTRALIA

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Head Coffee Guy, David Mulé (pictured on pg 93) has been roasting coffee for over ten years after starting as a barista in the group’s first cafe in 1996. He cups every batch of coffee every day in order to highlight each bean’s unique characteristics, while striving to avoid any kind of roast defect that might possibly arrive from over roasting or under development. After starting on a Diedrich IR24, he now roasts daily on a Giesen W60 from the company’s roasting facility near Fremantle, Western Australia. David also heads the coffee training department, which ensures all baristas in all stores are extracting each of these coffees to their fullest potential. The champion coffee at the Golden Bean Awards was the Ethiopia Mormora Natural, an ethically sourced, single origin heirloom coffee with flavour notes of toffee, strawberry jam, blood plum, raspberry candy and pink marshmallow. Supplied by Melbourne Coffee Merchants, Barista trainer - Andres

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Mormora is owned and managed by Haider Abamecha and his family. The farm is located just outside the town of Shakisso and sits at an elevation of 1,800–2,100m above sea level. Coffee has been growing wild in this area for centuries.

collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles. The champion title adds to Aroma Cafe’s extensive list of accolades, having won gold medals in past Golden Bean and RASV Australian International Coffee Award competitions.

Coffee is grown organically on the farm in beautiful, wild forest conditions where the loamy soil is fertile. The trees benefit from a mixture of natural shade plants, which—as well as protection from the sun—provide a rich source of leaves and debris which decompose on the forest floor.

The Golden Bean is the world’s largest coffee roaster’s competition and conference, running for 12 years with 10 award categories. Over 100 coffee roasters competed this year for the title of Golden Bean Champion.

This coffee is a mix of local varieties, including native coffees from forest origin that are #Getroasted | 2019

[ G O L DE N B E A N C HA MPION ROASTER 2018 ] Congratulations to the Nine Bars Coffee Roasting Company on being awarded the Large Chain Store Champion at the 2018 Australia & New Zealand Golden Bean Awards.

The champion title adds to Nine Barâ&#x20AC;&#x2122;s extensive list of accolades, having won gold medals in past Golden Bean and RASV Australian International Coffee Award competitions.

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Contact International Coffee Traders 0433 928 289 | rai@ict.coffee | WWW.ICT.COFFEE

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Inspired by endless surf and long summers we roast coffee for our way of life. Put simply... we roast coffee with soul. Craft roasted in small batches we develop coffee thatâ&#x20AC;&#x2122;s both unique and delicious allowing you to express who you are through the coffee you serve.

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The Engine Room is where all the action is - it is where the award winning coffees are extracted - it is a buzzing - steaming - hub of energy - This is what some of the baristas had to say about the GBA/NZ engine room 2018...

Raihaan Esat

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T A

[International Coffee Traders]

My first Golden Bean was in 2012 where I attended as a barista in the engine room. Suffice to say, I learned more in that week than in 6 months back at the cafe. In 2018, when I was asked to captain the engine room, I saw it as an opportunity to provide the same learning experiences. I cannot speak highly enough of this year’s crew. We were given a very ambitious target to produce close to 1400 coffees for judging. The team dedicated themselves to perfection and speed, usually mutually exclusive concepts. They did it with enthusiasm, professionalism and unparalleled attention to detail. I hope that I have done the engine room legacy proud, as proud as I am of the team that occupied it this year.’’

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[Coffee Brothers, Mona Vale]

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[Peak Coffee Australia]

Having worked the engine room previously I thought I’d have a fair idea what to expect. This year, although much was familiar, it still had a fresh and exciting feel to it. As a roaster myself, it was especially comforting to see the respect and professionalism this team of baristas displayed as they brewed.”

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Sarah Jin [Extraction Artisan Coffee]

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The engine room is wild; it has the power to infect whoever comes in. My blood rose to boiling point every time we started preparing coffee. The teamwork, the responsibility, the professionalism, the intense aroma of coffee, the loud music, the laughter. Being a part of the engine room was a truly unforgettable experience.”

Image Source. vecteezy.com

I remember my first impression of the engine room!! It was like the inside of a watch: all the little parts working together to create the perfect end product. Although an intimidating responsibility at first, the support and energy of the whole team made it easier. It was an experience like no other!! Thanks to all the Cafe Culture crew for making me a part of that.”

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - The Engine Room

Juan Sebastian Botero Serna

Ainsley Harrison

Logan Collinge

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[Mojo Coffee NZ]

The Engine Room team photo

This year was my first at the Golden Bean and it was a phenomenal experience. The opportunity to work alongside that group of professionals dialing in hundreds of vastly different coffees was insanely fun, but also invaluable for my coffee career. I’m looking forward to the time I can do it all again.”

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Connor Fox

Kenichiro Senoo

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This year I’ve had the pleasure of seeing many of Australia’s elite baristas at work and I can confidently say: the engine room crew were up there with the best. The professionalism and passion shown by everyone involved was astounding. With my focus now directed to Golden Bean Europe in 2019, this year’s team has set the bar high. They will be a tough act to follow.”

[Peak Coffee Australia]

For me every year in the Engine Room is getting better. It’s great having the chance to use cutting edge equipment and have the Sanremo team at hand to explain the ins and outs of their machines. We had a lot of interesting coffees come through and each one was a chance to learn and grow as a barista. I can’t wait to see what next year brings.”

Jeremy Wall

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[Cafe Culture International]

Having the chance to work with such a talented team was certainly my highlight of this year’s event. The teamwork and professionalism in that room was infectious! Shout outs to Greg and Meg, our American superheroes, the Sanremo crew, all the support staff and runners for making 2018 one of the smoothest engine rooms to date.”

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - The Engine Room

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[Cafe Culture International]

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Our very own Tilly Edwards interviewed some of the International guests at the 2018 Golden Bean Coffee Roasters Competition and Conference - and discovered their insights into the competition and Aussie Culture...

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TILLY. How excited are you about coming to the Pentair/ Everpure Golden Bean in Port Macquarie? Are you coming for our amazing coffee culture or to see our dangerous animals? GREG. Words cannot express my excitement! I’m ready to dive into the Aussie specialty coffee scene and get my fill of flat whites, and given I’m absolutely petrified of spiders! TILLY. How did you prep yourself for this event? GREG. I’ve been doing sit-ups, push-ups and hitting the cross fit gyms daily. I use the theme song from ‘Rocky’ to get myself fired up in the mornings. I’ve also watched Crocodile Dundee twice in the past month, so feeling good to go! TILLY. What do you want to do personally when you are in Australia? GREG. I’d like to go surfing, avoid snakes, pet a koala and do the ‘Safety Dance’ TILLY. Who is your favourite Aussie band? Name two songs. GREG. This is an unfair question, I have three. I got to work with Xavier Rudd and John Butler Trio, and those are two of my favs. Then, it goes to Angus and Julia Stone, love their sound. Power of Love and Paint It Black - I don’t think any of these Aussie artists perform them, but you said name two songs. TILLY. How will your contribution help to make the Golden Bean another great event? GREG. It’s a fantastic event, that every coffee roaster should take part in. I’ll just try to not mess it up too much, and bring some funky dance moves to keep Steve entertained in the engine room. That’s my contribution.

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Brandon Bir

[Crimson Cup]

Scott Angelo

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TILLY. Do you expect the event to be the same as the North American event? SCOTT. Honestly yes and no, I expect the coffee to be better overall, but how we get to the best I think will be the same. I am expecting to have way more coffees to judge ! TILLY. Who is your coffee world idol and why? SCOTT. Phil Di Bella, back in the early 2000’s I was buying coffee from the roastery in Brisbane and learning as I went, now nearly 20 years later I get to go to dinner with him and chat coffee, he is one of the people responsible for getting me into the industry. TILLY. This years theme is Medieval – what should next years theme be in Nashville & Port Macquarie? SCOTT. Cowboys and Indians (maybe not the Indians LOL) maybe just Western themed. TILLY. Who is your favourite Aussie band? Name two songs. SCOTT. LOL, now I will be showing my age !! Johnny Diesel (Tip of My Tongue), Jimmy Barnes (many), Talking Heads (And She Was) TILLY. What Australian food will you stock up on before you go home? SCOTT. Mint Slices, Vita Weats........maybe more ?!!

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THE PENTAIR EVERPURE 2018 GOLDEN BEAN COMPETITION - International Guests

TILLY. How excited are you about coming to the Pentair/ Everpure Golden Bean in Port Macquarie? Are you coming for our amazing coffee culture or to see our dangerous animals? BRANDON. I am coming to see the amazing coffee culture, share some of my sensory knowledge, and somehow avoid your dangerous animals. TILLY. Do you expect the event to be the same as the North American event? BRANDON. I’m sure there are going to be some big differences, one being I’ll actually be the guy with the weird accent. TILLY. What do you want to do personally when you are in Australia? BRANDON. Make as many friends/relationships as possible. I’m a big believer in connecting people with people. The more industry people you know, the more opportunities should arise. TILLY. How will your contribution help to make the Golden Bean another great event? BRANDON. Teaching, training, and smiling as much as possible. TILLY. Will you take the Vegemite Challenge? BRANDON. Negative, not a fan.

INSIGHT

~ Mark Daniel Johnathan Hobbs~ www.facebook.com/Kitchenhatcafe

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Photo by Tilly Edwards - Cafe Culture

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Image Source. vecteezy.com

The Getroasted team asked some of our major sponsors to provide some insight into their opinions of the coffee roasting industry and the benefits of the Golden Bean Competition, here are their insights....

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Tavalon Tea CC. How does your company directly benefit or contribute to the coffee roasting community? TT. We have a premium complementary product to increase the attractiveness of the evolving cafe industry. We are also very innovative in our product range, taking advantage of the current equipment on hand, making it more beneficial for the coffee equipment outlay. Two examples are utilising one of the coffee taps to brew at various temperatures. Another is out bulk ice tea bags that cold brew overnight, reducing labour costs to focus on hiring talent employees.

TT. It is a platform to try and test new roasting techniques in a unanimous forum to help elevate the roasting industry year on year. CC. How would you sum up your successes as a business for 2018, and what are your goals for 2019? TT. We have continued to grow while fast learning without damaging the brand. Now we are positioned for fast growth in 2019. CC. What advice would you give to the coffee roasting community for a prosperous 2019? TT. Continue to work together in educating the community while encouraging feedback. The more education, the more feedback and growth of the industry in the direction the consumer wants. CC. What are your thoughts on the advancements in coffee roasting from past practises to where the industry sits today and what you believe the future may hold?

Tavalon delivers an artfully crafted tea of the highest quality ingredients becoming a hallmark for tea connoisseurs globally. Indulge yourself and experience the diverse flavours of the world, transporting you to a little oasis in the hustle bustle of our concrete world. Tavalon embodies pleasure, wellness and opulence employing centuries-old tea traditions from handcrafted tea through to the selection of the finest ingredients from exclusive tea farms from all around the world. E. wholesale@tavalon.com.au W. tavalon.com.au

TT. The advancements in technology have come a long way in terms of providing a constant brew. Now the technology in brewing techniques allow variations of flavour out of the same roast ... opening up the market for new taste innovation to keep the interest and hype alive. 107

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INSIGHT - Tavalon Tea

CC. What would you say are the major benefits of The Golden Bean Competition for the coffee roaster?

TAVALON TEA

Espresso Company Australia CC. How does your company directly benefit or contribute to the coffee roasting community? ECA. Much like coffee roasters, we obsess over the details, so our customers don’t have to. We know that roasters will put a lot of thought into the equipment they recommend to their customers. They can rest assured that Espresso Company Australia (ECA) is dedicated to making those choices easier by scouring the world to bring them the very best equipment solutions so they can confidently suggest great equipment to their many different accounts. CC. What would you say are the major benefits of The Golden Bean Competition for the coffee roaster? ECA. Entering a roasting competition is a great opportunity to test oneself against the best. However, the real gold is in turning up to participate in the judging (and, of course, the social events) at the Golden Bean. Over the course of the week you can slurp and spit with the best palates in the business and take the learnings back with you to apply to your business. CC. How would you sum up your successes as a business for 2018, and what are your goals for 2019? ECA. 2018 was an interesting year for ECA! We evaluated and restructured every aspect of the business. It was quite an intense 12 months of doing so and keeping up with ‘business as usual’. The very encouraging success story that stands out was the market enthusiasm and uptake for the ANFIM SPII! Now, with a local ECA presence in Melbourne, we are looking to make 2019 a forward charge with ANFIM south of the border… if you don’t know Michael or ANFIM yet, you will soon. #Getroasted | 2019

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CC. What advice would you give to the coffee roasting community for a prosperous 2019?

Talking to our customers we all know it’s a very competitive marketplace and like any competitive market you need to take any advantage you have. Sometimes that advantage comes in the simplest form of sincere personal relationships and communication with your customers to offer genuine helpful solutions. Make it hard for them to say yes to someone else. CC. What are your thoughts on the advancements in coffee roasting from past practises to where the industry sits today and what you believe the future may hold? ECA. Roasters will continue sourcing smaller and smaller lots; technology will continue its unstoppable charge forward, removing some of the human touch from the actual job of roasting; but the real story will be the connection to origin and doing justice to the hard work of the producer. Traceability initiatives will continue to be hot topics as will sustainability, and sourcing amazing flavours. That is where we come in. Anfim for flavour. If you buy beautiful beans and roast them perfectly to highlight the flavours, then you need to back it up with the best equipment.

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ESPRESSO COMPANY AUSTRALIA We are a seventeen year old company and considered one of Australia’s most established suppliers of coffee equipment. For us it’s about finding the right product to suit each individual or business and their environment whether it be for the coffee roaster, espresso bar, cafe to the home barista. E. info@espressocompany.com.au W. espressocompany.com.au

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INSIGHT - Espresso Company Australia

ECA. To buy ANFIM and Rocket please! as it’s a dependable combination whichever way you need it packaged.

â&#x20AC;&#x153;

Entering a roasting competition is a great opportunity to test oneself against the best. However, the real gold is in turning up to participate in the judging (and, of course, the social events) at the Golden Bean. Over the course of the week you can slurp and spit with the best palates in the business and take the learnings back with you to apply to your business. ~ Espresso Company Australia ~

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International CoffeeTraders CC. How does your company directly benefit or contribute to the coffee roasting community?

Phil Di Bella

ICT. ICT is founded on helping coffee roasters achieve success! We come from a customer perspective, having once been roasters ourselves. We aspire to change the way coffee is traded. The way we do that is to provide product knowledge, access to business guidance, roasting expertise and technical support and finally unique coffees at the best prices.

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CC. What would you say are the major benefits of The Golden Bean Competition for the coffee roaster? ICT. Golden Bean is a fantastic opportunity to gather intel on the state of the market and the state of your competition. Itâ&#x20AC;&#x2122;s a great platform to measure yourself against other coffee roasters. The benefits come from seminars, peer feedback and learning. Further, the awards received provide excellent marketing opportunities. CC. How would you sum up your successes as a business for 2018, and what are your goals for 2019?

CC. What advice would you give to the coffee roasting community for a prosperous 2019? ICT. Make 2019 a year of progress and building new relationships. Keep searching for ways to progress your business, systems, quality and product. Whether it is cafe service or roasted coffee, relationships with your suppliers and customers is going to be the bedrock on which you build success. CC. What are your thoughts on the advancements in coffee roasting from past practises to where the industry sits today and what you believe the future may hold?

United by a shared passion for sourcing and providing the worldâ&#x20AC;&#x2122;s best beans, the team at ICT has spent years creating their worldwide network of coffee producers. We develop long standing and mutually beneficial relationships with producers at origin for the highest quality coffee beans, and then through these relationships, we provide consistent supply and expertise to roasters. E. rai@ict.coffee W. www.ict.coffee

ICT. Many roasters are starting to experiment with new roasting techniques, and also new and unique coffees. The quality and range of coffees available now is so wide that it allows for greater experimentation, however we should still bear in mind what the customer wants. Satisfying market demands for how they want to drink their coffee will ultimately prove to be the most successful strategy.

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INSIGHT - International Coffee Traders

ICT. ICT has been behind the scenes on many start up roasters who are already making a name for themselves. ICT is looking to partner with progressive coffee roasters that are open to doing things differently, and bringing new and unique coffees to Australia.

ICT

Silver Chef CC How does your company directly benefit or contribute to the coffee roasting community?

SC Over the last 30 years Silver Chef has found unique ways to provide to coffee roasters and their customers options for fast growth while providing ways to share the risk. This provides them the best chance of success and importantly, options when things don’t exactly go to plan. This goes beyond just providing funding – Silver Chef has always believed in providing ‘tools to win’ for our customers. From cash flow forecasting and business planning tool to roaster growth management plans, Silver Chef is investing in the commercial education of hospitality entrepreneurs. By connecting customers with the right partners over the last 30 years we have helped over 30,000 customers achieve their hospitality dream without the burden of risking their lifestyle and property.

Photo by Matt Hoffman on Unsplash

CC What would you say are the major benefits of The Golden Bean Competition for the coffee roaster? SC Branding and brand awareness for a new or high growth roaster. The Golden Bean roasting competition can play a vital role to a 2 year high growth marketing plan as it provides brand coverage as well as validation of product. CC How would you sum up your successes as a business for 2018, and what are your goals for 2019? SC Success for us was being able to increase Silver Chef’s channel manager presence in market to continue to provide industry #Getroasted | 2019

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SILVER CHEF

specific resources to our roasters and cafe partners. Coupled with a renewed focus on our cafe partners to support them and the roasting partners in growing their collective successes, our goal is to continue to take away some of the pain points of the ups and downs of business.

SC Continue to innovate and shrug off the shackles of coffee pretention and elitism. We can be coffee professionals without dismissing the efforts of the new products and channels in market. An easy example is alternative milks – the first roaster to create and promote a specific roast profile/blend for plant based milks, lined up with a milk and black specific roast, will have a huge early adopter advantage into the fastest growing market segment globally. CC What are your thoughts on the advancements in coffee roasting from past practises to where the industry sits today and what you believe the future may hold? SC The diversification of business revenue streams for roasters – wholesale, retail (offsite and onsite), cold brew, RTD and alternative milk roast specific products will continue to be the defining factor of future success.

Our Rent-Try-Buy® solution allows businesses to save their cash, free up working capital and adapt easily to market conditions and consumer trends. p. 1300 966 356 w. silverchef.com.au

There are innovative solutions being developed by private enterprise to solve some of the biggest topics in our industry – seed price, living wage, supply chain inefficiencies and transparency issues, as well as how to get consumer buy in to shift the economic burden from industry to consumer push to reward businesses contributing to the solution.

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INSIGHT - Silver Chef

CC What advice would you give to the coffee roasting community for a prosperous 2019?

Silver Chef has provided Australia’s hospitality industry with equipment funding for 30 years. We proudly partner with more than 800 dealers to offer quality commercial food, catering and restaurant equipment, both new and used, via our unrivalled finance solution.

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Barista Technology CC How does your company directly benefit or contribute to the coffee roasting community? BT Barista technology Australia supports a range of Barista equipment, these solutions are evaluated against the needs and expectations of the Industry, for driving and maintaining quality, consistency and an increased bottom line. We have assisted many businesses to achieve this through the alignment of principled performance and product capability. CC What would you say are the major benefits of The Golden Bean Competition for the coffee roaster? BT Golden Bean is a community of like-minded industry professionals contributing to continued improvement and evaluation of best practice within the coffee industry. The community of Golden Bean supports all aspects of the industry providing both education, peer acknowledgment and collaboration. We support and strengthen Golden Bean by ensuring continued innovation through the supply and research of products and media to support and educate people in both the use and benefits of our products. CC How would you sum up your successes as a business for 2018, and what are your goals for 2019? BT 2018 has certainly been a year of growth for BTA. Our reputation for innovation & strategic partnerships have set us apart. Our focus on improved workflow advancements are what todays successful cafes are looking for. Gone are the days of reactive management. Businesses today want to better understand ways to improve their bottom line and how to scale their businesses. Maintaining their unique value and expanding their offering without effecting the one thing that kept them unique in the first place. We believe that 2019 is going to be bigger and better than ever as the industry grows both in Australia and certainly internationallyâ&#x20AC;Ś

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CC What advice would you give to the coffee roasting community for a prosperous 2019?

CC What are your thoughts on the advancements in coffee roasting from past practises to where the industry sits today and what you believe the future may hold? BT Certainly, Coffee has advanced beyond most people’s wildest dreams. The future is very bright but high costs in production will be the determining factor of the overall success of a business. It’s a clear fact that the Industry needs to harness innovation to sustain the next wave of growth in 2019 and beyond.

BARISTA TECHNOLOGY AUSTRALIA Barista Technology Australia commenced operations in 2013. Following on from Brett Bolwell’s success as one of Australia’s leading automatic coffee franchise businesses Espresso Essential. His passion for the coffee industry paved the way to new opportunities including the development of using an automated approach to highly repetitive barista duties. p. 1300 582 443 w. baristatechnology.com.au

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INSIGHT - Barista Technology Australia

BT We believe that investing in new technology and reducing the human factor where possible to maintain your consistent outcomes is the only way that roasters can maintain their growth and a healthy bottom line. Let BTA support you through technically innovative products to maintain your edge.

Ben Lewis from Coffee Lab UK

WHAT GETS YOU FROTHING?

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

How was that experience? Coming 2nd in the UK last year was probably the best moment I’ve had in coffee. My boss is pretty aggressive with his training methods, and never really showed any compassion until that moment. When I won, he picked me up and carried me around, which was a bit of an experience for me, as I’m six foot tall. That was pretty amazing! I’ve always wanted to push what I can do in latte art, making patterns a little bit more complicated and better and better until it’s perfect.

Across BaristasforBaristas.com we’re speaking to the people who are leading the charge, and this month we spoke to Ben from Coffee Lab UK, who won a spot in last year’s Breezey Masters Grand Final.

Any tips for those starting out with latte art? My favourite thing about being a latte artist is being able to produce something that interests people, especially if they wouldn’t normally be interested in it. For example, I used to work in a really small cafe in a remote area and the customers didn’t really care about specialist coffee or about latte art, but they were extremely interested in what I was doing. As I did more competitions they would come up to me and ask me how I was getting on. It’s quite a strange thing, the sort of connections you can make with people over coffee. Latte art is the closest way to connect with customers because it’s the first thing they see.

Start with Youtube and Instagram. I had a bit of a running start with who I was working with, but everyone taught me to look on Instagram and study the way people were doing things, how they pour, and how they try to be creative. For people starting out I would definitely say to look at what other people are doing. It can be terrifying at first, but it’s really helpful. If your cafe had a sound, what would it be? Noisy, with either old 80’s music or acoustic covers in the background. Basically, anything from George Ezra reminds me of the cafe.

How did you get involved in latte art to begin with?

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

I wasn’t looking for a job, but I found myself at a job interview with the United Kingdom (UK) latte art champion, Dhan Tamang. He hired me and showed me how to do the art, and I found it quite entertaining. As I got into latte art, I started to become obsessed with it and wanted to be the best at it (which is hard when you’re working for the UK champion)! So far I’ve made 2nd place in the UK Latte Art Championships.

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INSIGHT - What Gets You Frothing?

What is it that gets you frothing about being a latte artist?

AT LEAST 5 TIMES

LESS SUGAR

THAN OTHER CAFE ALMOND MILKS.

The only thing Almond Breeze Barista Blend isn’t sweet on is sugar. So when it comes to a healthy, great tasting barista-quality, dairy-free alternative in their coffee, your customers will think you’re sweet for recommending Barista Blend. Brand

Average Sugar Quantity per 100ml

Almond Breeze Barista Blend Alternative Dairy Co Barista MilkLAB Almond Vitasoy Cafe for Barista Almond Pure Harvest

0.2g 1.4g 1.7g 1.5g 2.4g

5x more sugar than BARISTA BLEND 6x more sugar than BARISTA BLEND 5x more sugar than BARISTA BLEND 9x more sugar than BARISTA BLEND

THE LOW SUGAR CHOICE #Getroasted | 2019

Cafe Culture Barista Blend A4 sugar ad 17.1.19.indd 1

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17/1/19 1:31 pm

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KNOWLEDGE

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ROASTERâ&#x20AC;&#x2122;S REPORT SNAPSHOT - 125 WATER - 130

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Roasters Report Snapshot K

KNOWLEDGE - Roaster’s Report Snapshot

with David Parnham A huge Pentair Everpure GBA/NZ 2018 thank you to the Australian Roasting community that has for the past 7 years both honestly and professionally completed the annual GBA roasters survey. We at Cafe Culture & Cafe Pulse can personally see the direct benefits of the “Free Roasters Summary Report” provided to you each year to greatly assist you all benchmark your successful local roasting business vs. that of the market average. So many of you have told me personally, just how much you truly appreciate this presentation of your industry Roasting statistics, on the GBA/ NZ Friday afternoon at the conference and thus then receiving the report a few weeks later. This makes all the hard work of the Cafe Culture team pulling this all together very worthwhile and something mutually benefitting our global best practice roasting standards here for the long term, allowing us all to best understand these and many other changing roasting trends over this important time during the ongoing growth of the Australian and New Zealand Coffee Markets.

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We have selected a few key insights and roasting trends to highlight below from the Roaster Survey report at GBA/NZ 2018 and we now urge more roasters to join and benefit from the Golden Bean in November 2019. For more details on this exciting 7th annual Big Data Roasting research please contact me david@cafeculture.com

Roasters Play Many Roles

Fact 1

Owner/Operator Production Manager Master Roaster Roaster 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 90% 100%

Overall business growth/annum

Fact

100% 80%

2% 2%

40% 20%

30% 23% 17% 14%

0% -24 to -10% -9 to -5%

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-4 to -0%

1 to 4%

5 to 9%

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10 to 24%

25 to 34%

35 to 49%

More than 50%

Image Source. vecteezy.com

60%

SUPPLY TO CAFES

Fact

100% 80%

69%

60%

20% 0%

10%

Less than 49

50-99

11% 5%

100-199

200-299

300-999

2% greater than 1000

Fact 4 $35 - $40 3% (4)

Wholesale price range Less than $20 5% (7)

$20 - $24 10% (14)

$30 - $34 26% (37) $25 - $29 57% (83)

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KNOWLEDGE - Roasterâ&#x20AC;&#x2122;s Report Snapshot

40%

PRIMARY ROASTING MACHINE CAPACITY

0-5KG

19%

6-10KG

13%

11-15KG

21%

15-25KG

11%

26-50KG

12%

51-100KG

15%

101-250KG

250 - 500KG

+500KG

Fact

0% 5% 10% 15% 20% 25% 30% 35% 40% 45% 50%

Fact 6 44% (57)

Yes

Does your business have a cafe attached?

56% (73)

For more details please contact david@cafeculture.com

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Water N

with Tilly Edwards During Golden Bean Australia/NZ, Tilly Edwards interviewed David King from Pentair Everpure, the official sponsor, about the importance of good quality water in the coffee industry. David explained that water not only affects the taste of coffee, but there is a need for each business to understand the chemistry of water, as dangers can be involved. As water makes up 98% of espresso coffee, the quality of the water must be 100% accurate. Because the coffee industry is starting to develop more of an understanding of high quality water, they are beginning to experiment with their own water recipes and this is where the industry needs to be aware of the dangers, as they are playing with chemistry. By changing the water components or quality yourself, you run the risk of not keeping the proper balance, and therefore unknowingly causing bigger problems, including taste. The industry has been discussing the dangers of water for many years now but there still isnâ&#x20AC;&#x2122;t a full understanding of how important it really is, and as coffee is evolving each day, the water chemistry needs to evolve with it. How can you improve your water quality? Contact Pentair Everpure to find out which actions you can take to get the highest quality of water for your cafe or coffee business.

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2018

PRESENTS

131.

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

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

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Photo by Tilly Edwards - Cafe Culture

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PLACES

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