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Photo by Tilly Edwards - Cafe Culture
Publishers Note. WELCOME TO OUR SECOND EDITION OF “GET ROASTED” AND A HAPPY NEW YEAR FOR 2020!
We had another amazing year of growth with our Golden Bean competitions in North America and Australia/NZ in 2019 and we had some new winning coffee roasters grace our podium taking the champion positions for the Australian/NZ contest. A big congratulations to the Bonlife Team from Tennessee for winning the North American Golden Bean consecutively for the last 2 years. In Australia we saw brothers Ben and Chris Gleeson from NSW Central Coast Glee Coffee Roasters taking the gong. It takes a lot of planning and skill to be the overall winner and we thank all competitors who have taken this journey with us to better their business by raising the quality bar.
submissions does not guarantee a win! Being a GB winner comes down to many facets of the role and relates directly to the overall skill of the competitive Coffee Roaster. One of the big skills and tactics of a roaster competing is to work out what the flavour profiles that are on trend for that particular year. In this year’s competition we saw a few roasters playing around with fermented coffees which was very interesting but not always to the judges palate with some very funky flavour profiles confusing the judging field. We are excited about these coffee processing concepts and we hope to see a category specifically for these coffees in future Golden Bean competitions.
Between the three countries we had over 3000 entries from more than 1000 coffee roasters. The North American and Australian/NZ events are getting closer in comparison with number of entries. The quality, roast colour and taste profiles are very similar in both events now. Having pioneered coffee roasting competitions, we are continuing to refine all parts of the events’ logistics to make it fair for all who enter, so slight adjustments to the rules and regulations will be an ongoing process.
The winning coffees were again more on the fruitier side and big body coffees also were on trend this year in our espresso categories. The naturally processed coffees still dominated with their sweetness and fruit quality. What stood out for Head Judge Scott Angelo was the clarity of the top tier of the winning coffees. Flavours were very defined and the winning coffees spoke clearly to the judges with their definite flavour notes.
We often get feedback that only the big businesses can afford expensive coffees to enter into the Golden Bean to win the top medals. This is not the case! This year’s results from two different countries showed that the two winning roasters used their commercially viable coffees in their winning entry submissions. Spending a fortune on your green
Please enjoy our summary of this year’s competition in this issue of Get Roasted and congratulations to all the people behind this amazing industry that allows us to grow our event year to year. Head Bean – Sean Edwards
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GOLDEN BEAN AUSTRALIA/NZ 2019
The Golden Bean is the world’s largest coffee roasters competition and conference.
Coffee companies submit their entries on a predetermined date and the coffees are judged through a blind tasting format, in 11 different categories and brew methods. The coffees are judged by roasters that attend the event to participate and enjoy the four-day competition and conference.
This competition endeavours to find Australia’s best coffee roasting business with coffees being judged as Espresso, Milk and Filter beverages with medals awarded in 11 award categories.
The conference attracts attendance from over 100 coffee roasting businesses and consists of a number of educational workshops and social functions.
The Golden Bean invites roasters to not only send in their entries but also to participate in the seminars and fun sponsored evenings. This creates a valuable opportunity for roasters to network with each other and form great alliances within the industry.
The event is a key element in the growth of the coffee industry by way of rewarding the coffee roaster - the vital person in the chain for all coffee businesses.
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The following is a tribute to the recent competition held in Port Macquarie, NSW.
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GOLDEN BEAN AUSTRALIA/NZ
The Golden Bean Australia/NZ 2019 in Port Macquarie was a huge success for the event organizer. The World’s largest coffee roasting competition had a total of 1,580 entries from 615 roasters from all around Australia/NZ.
see this format of conference speakers growing at future Golden Bean events. 1,580 coffees were judged over three days with the largest category being Milk Based which ran for the full three days of the competition. There was a special finals round for the Filter coffees that were tasted by all four Head Judges in a blind knock out round to find the winner.
The competition took place at the Rydges Hotel in Port Macquarie, who also catered for 200 guests over the four days of the competition. The event saw some of Australia’s/NZ’s best Coffee Roasters compete for the prestigious rights of being the Grand Champion Roaster of Australia/NZ.
This year’s Green Bean Zone welcomed ten Green Bean companies and suppliers from around the globe, who were able to showcase their products. We observed priceless business being conducted during these special cupping sessions between roasters and Green Bean companies. This part of the Conference is very important to connect roasters to new supply chains.
A major feature of the event was the access to high end equipment that was used during the judging phase of the competition. Equipment used was Rancilio RS1 espresso machines, Optipure filtration, Puqpress tampers, Mahlkonig EK43’s Grinders. Behmor Brewers were used for the Filter category which had over 250 coffees entered. The success of the event would not have been possible without the support of our machine sponsors and the high number of volunteers behind the scenes, brewing the coffees.
To wrap up this year’s Golden Bean was the Awards night where the theme was Country and Western and was held at the Slim Dusty Centre. The evening culminated with the medal presentation for the winning roasters of the Australia/NZ competition. The attendees cheered on their fellow roasters and were entertained by MC Steve Foye who also did a fabulous duet of “Islands in the Stream” at
This year we invited expert industry speakers who discussed numerous topics that roasters had requested in last year’s industry survey. We
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the opening of the awards with local singer Roxy Montgomery. Winning trophies were presented for the Small Franchise category which was awarded to Canberra based roaster ONA Coffee, then followed by the Large Franchise Category award which went to Victorian roaster Black Bag Roasters. The overall winner was Glee Coffee Roasters from the Central Coast awarded to Ben and Chris Gleeson who were both there to accept the Reg Barber designed trophy. Second overall went to Alan Zuo of Coffee Tech Roasters in New Zealand. Greg Gibbs from Boema was also in attendance and he received this years’ prestigious Hall of Fame Award. It was a proud industry moment seeing Greg receive this award for his outstanding achievement in the Australian Coffee Industry. Boema has been a coffee machine manufacturer for over 60 years and has recently had to shut the doors. A big congratulations to all our Australia/NZ Roasters who participated this year and helped us create such a successful competition with an avenue for coffee roasters to showcase their
unique skills. If you did not place well in this years’ competition, please keep trying because as this event grows so does the challenge to perform better. The feedback you get should be a good indication on where your coffee sits in the national marketplace. Golden Bean Judges are your peers and all the feedback is honest and accurate. We have watched the growth of many roasters since we started the Golden Bean in Australia/NZ and competition is a great way to improve your skills and your business knowledge. We will be moving to a new city next year, so we are very excited to welcome more new roasters into our Golden Bean Family and show you the process of the world’s largest coffee roasters competition, so stay tuned. A big thanks goes out to all the North American coffee roasters who attended this year’s Golden Bean Australia/NZ. I would also like to thank all the Cafe Culture team who helped out with the operations of the competition. Thank You Head Bean, Sean Edwards
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JUDGING AT THE GOLDEN BEAN COMPETITION AND CONFERENCE
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ATTENDEES ENJOY THE PLANNED EVENING EVENTS
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GOLDEN BEAN AUSTRALIA/NZ AWARDS EVENING - SLIM DUSTY CENTRE, KEMPSEY
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GOLDEN BEAN AUSTRALIA/NZ EVENING EVENT - CHOP’N’CHILL PORT MACQUARIE
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THE GB AUSTRALIA/NZ AWARDS NIGHT CELEBRATIONS
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Golden GOLDEN BEAN 2019 A massive congratulations to the 2019 Golden Bean Competition and Conference Category Winners!
Guests were warmly welcomed with Slim Dusty’s rendition of “G’day, G’day” playing as the doors opened into the foyer. Local band MR, headed by Roxy Montgomery and brother Michael, played live in the main gallery as the exhibition space began to fill with cowboys and girls, characters from Toy Story, some men in high-vis, lots of cowboy hats and boots - and an indan head-dress or two.
Completely decked out with country and western paraphernalia, The Slim Dusty centre proved to be the ideal event place to host the annual Golden Bean award’s night. Each year a different theme is chosen and coffee roasters, judges, international guests and supplier representatives get dressed up for what is always a fun and entertaining night.
A plethora of Bronze, Silver and Gold medals were awarded on the night, the overall Category winners are listed over page. The huge golden guitar at the Slim Dusty centre provided a fantastic back drop for award winner photos.
150 plus party-goers and soon to be award winners piled on to two buses from Rydges, Port Macquarie and took the journey north to Kempsey, arriving at The Slim Dusty Centre at 6pm on Saturday night.
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Congratulations again to all medal winners.
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CATEGORY WINNERS SHOW OFF THEIR MEDALS
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THE SLIM DUSTY CENTRE GOLDEN GUITAR PROVIDED A FANTASTIC BACKDROP FOR AWARD WINNER PHOTOS
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GOLDEN BEAN 2019 WINNERS Glee Coffee Roasters, the proud winners of the 2019 Golden Bean Competition and Conference could not wipe the smiles from their faces after hearing their names called at the 2019 awards evening and rightly so. Brothers, Ben and Chris Gleeson deservedly accepted their shiny Reg Barber Golden Bean trophy toward the end of the evening on Saturday night, and took to the microphone to express their gratitude for the much coveted award. Overall runner up was taken out by New Zealand coffee roasters, Coffee Tech Limited with Small Franchise going to ONA Coffee/Contracted by Espresso Room and Aldi Australia/Black Bag Roasters on top of their game bringing home the golden bean for Large Franchise. Congratulations to all Overall Winners from the Golden Bean Team.
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GLEE COFFEE ROASTERS OVERALL GOLDEN BEAN 2019 WINNERS
Glee Coffee Roasters have been in the industry for ten years. They have focused on providing quality coffee and care for their customers, which is represented by the business catch phrase ‘Coffee + People’.
prestigious line-up of well-known coffee roasters including Campos, Proud Marys, St. Ali, Paradox and Seven Miles to name a few of the elite. Ben Gleeson represented the Glee team at the event, with his ‘Walk’n on Sunshine’. A blend of two standout singles; Jabanto (Ethiopia) and Bandar Jaya (Indonesia).
Golden Bean is the largest coffee roasting competition in the world. This annual competition welcomes entrants from all over Australia and New Zealand. Specialty coffee businesses enter and attend with their finest coffees ready to be judged and scrutinised by coffee lovers, fellow roasters and industry moguls. The entrants boasted another
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The Glee team were excited to take out the gold medal for both espresso categories (milk and black). The coffee scored an incredible 38/40, the highest score in the history of the
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THE GLEESON BROTHERS APPEARANCE ON THE TODAY SHOW
training, education, masterclasses.. always plotting our next move!”
competition. This win led to the Central Coast based roasters being awarded the Overall Champions for 2019.
We’re
The pair had their 5 minutes of fame, appearing on the Today show after the event, promoting their win at Golden Bean with the ‘best beans in the business’ thanks to the largest coffee roasting competition in the world.
Ben Gleeson explains just what this means for their business, “We’re excited to continue our contribution to the specialty coffee industry in Australia. This is a win for the Central Coast & Hunter, an area we are so proud to be part of.”
Glee Coffee Roasters have two stores based on the Central Coast, and one in Newcastle. The ‘Walk’n On Sunshine’ blend is a limited edition and can be purchased via their website.
When asked about what 2020 will look like for the business, brother Chris Gleeson said “We’d love to create space for more community experience around the love of coffee. Tasting,
www.gleecoffee.com.au
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THE PEOPLE BEHIND THE EVENT The success of any event relies on meticulous planning, teamwork, promotion, coordination as well as dedicated team players who work together toward a common goal. The following pages pay tribute to the team players who help make The Golden Bean Competition a success year in and year out.
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IT’S WHERE ALL THE ACTION IS, WHERE THE AWARD WINNING COFFEES ARE CAREFULLY GROUND, WEIGHED IN, EXTRACTED AND POURED - IT IS KNOWN AS THE ENGINE ROOM. The epicentre of the Golden Bean Competition and Conference, the Engine Room, takes over an ordinary commercial kitchen turning it into a buzzing, caffeinated hive of activity. Baristas and runners working together to present eagerly awaiting judges in the adjacent room with some of the best coffee from Australia and New Zealand.
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YEAR IN AND YEAR OUT THE ANNUAL GOLDEN BEAN COMPETITION ENLISTS THE HELP OF RENOWNED COFFEE INDUSTRY PERSONALITIES TO OVERSEE THE JUDGING PROCESS. 2019 WAS A STELLAR LINE-UP. The judges role at the Golden Bean Competition and Conference is an integral part of the 5 day event. The knowledge and know-how they bring to the event, sourced from their own experiences in the industry, is shared with the 150 plus attendees who sample and score coffees as they leave the engine room.
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GOLDEN BEAN NORTH AMERICA IS HELD EACH YEAR PRIOR TO THE AUSTRALIA/NZ EVENT, AND EACH YEAR A TRIBE OF NORTH AMERICANS INEVITABLY BOARD A PLANE TO TAKE PART IN THE AUSTRALIAN EVENT.
Amy and Scott Angelo, Greg Davis and Brandon Bir are no strangers to Golden Bean and are now regular visitors to our sandy shores. Scott Angelo took position of head judge for the second year in a row doing a great job ensuring judges were briefed on flavour profiles and scoring procedures.
As part of the prize for overall winner of Golden Bean North America the winners are flown to Australia to attend the Golden Bean Australia/NZ event. The GBNA 2019 winners, Jeremy and Erika Moore of Bonlife Coffee soaked up the Aussie version of Golden Bean, taking advantage of this cultural experience to socialise, network and judge some of the best coffees Australia and New Zealand have to offer.
Brandon Bir headed up the event with a special pre-event workshop “Coffee Triangulations of the World”, then staying on as a judge for the remainder of the event. Greg Davis, now well and truly part of the Golden Bean family, a stalwart supporter, allrounder and machine in the engine room, a welcome addition to the Golden Bean team.
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ERIKA MOORE TAKES THE HONOURS REPRESENTING BONLIFE COFFEE AS OVERALL WINNERS OF GOLDEN BEAN NORTH AMERICA 2019
INTERNATIONAL SUCCESS The 2019 Golden Bean Coffee Roasters Competition and Conference wrapped up late last year in Nashville, Tennessee, after four days filled with cupping, camaraderie, and lots and lots of coffee. Held September 11–14 at the Cambria Hotel, roasters, baristas, importers, and other coffee professionals from all over the world descended upon ‘Music City’ to sample and judge the best beans from all over North America. Speaker sessions during the day included presentations from Brian Nichols of OPTCO/Coffee Holding Company, Andrew Bettis of Rancilio, Jen Hurd of Genuine Origin, and representatives from other companies in the industry. Evening events featured a Welcome Night with live music at the Cambria as well as drinks and dinner at Stay Golden, with the weekend culminating in the Western-themed awards dinner and ceremony on Saturday.
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GOLDEN BEAN NORTH AMERICA
The Golden Bean North America 2019 in Nashville Tennessee was a huge success for event organiser Cafe Culture International. The world’s largest coffee roasting competition had a total of 1,300 entries from 450 roasters from all around North America. The event saw some of North America’s best Coffee Roasters compete for the prestigious rights of being the Grand Champion Roaster of North America. The overall winner went to BonLife Coffee Roasters from Tennessee awarded to Jeremy and Erika Moore who were both there to accept the Reg Barber designed Trophy. Second Overall went to Terry Masikewich of Prairie Lily Roasters in Canada. Winning trophies were presented for the Small Franchise category which was awarded to Ohio based Roaster Crimson Cup, then followed by Large Franchise Category award which went to Canadian roaster Canterbury Coffee for the 2nd year running. Reg Barber was also in attendance and he received this years prestigious Hall of Fame Award. It was a proud industry moment seeing Reg receive this award for outstanding achievement in his Global Tamper Business. For more information visit www.goldenbean.com
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A GUIDE TO GREEN BEAN AND ASSOCIATED SUPPLIERS This initiative is designed to create a link between the green bean buyers and roasters. In recent years we have extended this opportunity to associated suppliers as well. In many cases it is quite difficult to meet face to face due to the geographical challenges in Australia and roasters are only getting to choose from the coffees that are sent to them as samples. It will also include a cupping session / buying show whereby roasters can cup a broad spectrum of origins and make purchasing decisions.
Over the last 80 years our family business has been growing and distributing the finest Colombian coffee to local exporters. In 2015 Cofinet was founded with the intention to import directly to Australia & New Zealand. As growers, we specialise in alternative fermentation processes that are new to Colombia. In our farm and Processing Centre “La Pradera� the most exotic varietals are processed achieving profiles that are unknown for Colombian coffees. Cofinet also represents and supports a large number of producers of Colombian Specialty coffee. Our aim is to encourage direct trade between our farms at origin and roasters in Australia & New Zealand. We pride ourselves on creating sustainable, ethical and long term relationships. www.instagram.com/cofi_net/ + 61 430 618 082 c.arcila@cofinet.com.au
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Barista Technology Australia is an innovative company specialising in the latest coffee technology to improve the consistency and efficiency in a baristas workflow. With world-class products such as the Puqpress Automatic Coffee Tamper, the Perfect Moose Automatic Milk Steamer and more in our portfolio, we can equip your cafe for success as you’ll have healthy baristas, satisfied customers and you’ll benefit with reduced labour costs! 1300 582 443 orders@baristatechnology.com.au www.baristatechnology.com.au www.instagram.com/baristatechnology
Established in 1958, Thalanar Estate have produced high altitude shade grown washed Arabica from the Anaimalai (Elephant Hills) region of South India. Since 2010 we commenced a direct trading relationship with specialty roasters in Australia and New Zealand. Sourcing fine washed Arabica from our family owned estate and other specialty coffee from India such as Monsoon Malabar, Kaapi Royal (washed Robusta) UTZ Certified coffee. pathy@elephanthills.com.au
United by a shared passion for sourcing and providing the world’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. As a customer of International Coffee Traders, our extensive network of coffee producers becomes your network. All our coffee is sourced directly from producers, and all our beans can be traced back to the producer at origin. With access to beans from over 25 origins we can ensure continuity and consistency of supply, and offer year round availability of beans to match your unique blend offerings. We now have warehouses in Victoria, Western Australia and Queensland to ensure the best service and supply Australia wide. 0410 450 369 rai@ict.coffee www.ict.coffee
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Project Origin sources exceptional quality green beans from over a hundred producers in ten countries. We choose to work with farmers, exporters and cooperatives with positive attitudes towards community, sustainability and ongoing development. Dealing closely with the farmers and exporters means our prices are received by the people who deserve it most with minimal layers of value adding in between. We have relationships in Colombia, Nicaragua, Honduras, El Salvador, Brazil, Ethiopia, Rwanda, Panama, India and Indonesia. Our vision is to build relationships all over the world, source great coffee from farms in every producing country, and continue to experiment, research and improve farming practices and quality of life in communities we work with. All of our coffees have a minimum cupping score of 83 points and are categorised by score. Black Label coffees are 83-85 points, Green Label coffees are 86-89 points and our Gold Label coffees score 90+. 0467 001 710 habib@projectorigin.com.au projectorigin.com.au
At Gold Mountain Coffee Growers, we are pioneering technologies and methods to reach new levels of consistently-high cup qualities, year after year. Our ripeness team is armed with sugar-measuring refractometers (usually used in wine vineyards) and red-wine-colored wristbands that we designed based on our experiences. These tools ensure partner producers will pick coffee cherries that are at the optimum ripeness level for sweet, complex cupping results. Our ripeness team is a continuous presence on farms of partner producers, achieving results through constant verification. For more information visit www.goldmountaincoffeegrowers.com
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We are a green coffee beans showroom and reseller located in Australia. Our sole focus is to source high-quality specialty coffees that are unique, ethical and sustainable for the producers. We pride ourselves in building strong and long-lasting relationships with the farmers we work with, and we are pleased to have worked with many of the same producers since the company was founded, in 2012. minashill.com.au
Condesa is a green coffee importer based out of Alexandria in Sydney, Australia. We are uniquely positioned to connect Australian coffee roasters directly to producers and exporters around the world through our unrivalled network of origin operations. We have the ability to source coffee at every quality level from every producing nation. Additionally we are able to provide ongoing supply, distribution and risk management solutions for our customers. For more info visit www.condesacolab.com.au
Dynamic, passionate and entrepreneurial, LCM understand the changing role of the traditional importer and work to create genuine partnerships with our growers and roasters. We value quality and transparency and like to let our coffee do the talking. For more info visit www.langdoncoffee.com.au
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AWARD WINNING COFFEE ROASTERS Coffee Roasters from all over Australia and New Zealand entered their coffees in an attempt to score a medal with some striving for the ultimate goal of achieving overall winner. Many roasters took out bronze, silver and gold medals, by achieving high scores deemed worthy by judges at the event. The following pages highlight just some of the award winners, and provide an insight to the story behind their success.
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AFTER RECEIVING A DOUBLE SILVER IN THE FIRST YEAR OF ENTERING THE GOLDEN BEAN, BLUE SKY COFFEES CALLUM JUBB SHARES HIS PHILOSOPHY ON SOURCING COFFEE AND HOW INCORPORATING ROAST SCIENCE THAT IS OFF THE BEATEN TRACK CAN GIVE A COFFEE THAT EXTRA SPARKLE ON COMP DAY.
absolutely committed to bringing exceptional coffee experiences to newcomers. When I first started in specialty coffee in Melbourne in 2012, I was told Geishas, 90+ COE winners and all those other coffees I loosely refer to as ‘ultrapremium’ were hard to come by because they were rare.
I have been at the helm of Blue Sky Coffee for around half a year now. I purchased the Brisbane based micro roastery after a slew of relatively successful stints at barista and cup tasters competitions, alongside head barista/ coffee QC roles across Brisbane and Melbourne. The high point of this personally was winning the Northern region cup taster championship in 2018.
What I have since come to learn is that in terms of securing the green beans, high-grade specialty is readily accessible. Frustratingly, the Australian specialty industry is reluctant to buy these coffees on an ongoing basis. I believe the predominant reason for this is because we still struggle to move the Australian consumer to pay a higher price for their morning cup. However, I don’t believe the problem lies with the consumer but with the industry as a whole, failing to connect the customer with these
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coffee’s in a way that allows them to perceive them as valuable.
between the combination of milk and espresso. Whereas for espresso this meant the balance between body and acidity, sweetness and bitterness.
With Blue Sky this is exactly what I aim to do on a regular basis. Public events are held every month with coffees that defy expectation; the #8 Brazil COE, 3-time El Salvador COE Santa Rosa, 4 different 89+ Geishas and several high end carbonics have been showcased both on our espresso bar and at in-store public events in the first 6 months.
Much has been said about modulating the overall duration of a roast, but few have considered altering the speed of certain sections of the roast. Consider for example, that by slowing the time between the yellowing and crack we can significantly increase the uniformity of the cup. The various chemicals within the cellular structure of the bean are given a greater amount of contact time with each other, accordingly amino acids have a larger window to act as catalysts for sugar formation. The amines catalytic behaviour greatly accented the impact of the sugar browning. Adding weight, mouthfeel and texture without the coffee needing to be roasted darker. I did this in the Kochere for milk, it has affected the milks own ability to increase sugary sweetness by adding complex sugars underneath the caramelized sugars of the milk itself.
It is through scouring green bean offerings for exceptional lots that I came across the Ethiopian Kochere Carbonic Maceration; from the moment I saw it described as complex and wine-like I knew it aligned with Blue Sky’s own pursuit of excellence. I have both a 30kg and a 5kg roaster; the 5kg has been modified so it can handle very small batches, so I am fortunate enough to be able to satisfy my curiosity and try many different roast profiles. Often as roasters we use tried and tested approaches and utilize density, moisture, and other measurements before roasting. While this gives us a high success rate and helps avoid common defects, it also steers us away from progressive and out of the box roasting approaches, which may offer unique avenues in a coffees’ flavour potential.
The Kochere had a complex mouthfeel full of interplay with its components, due largely to the carbonic maceration process. Since complexity is already present my primary goals for roasting this coffee for the espresso category were building sweetness and balance. This is also relevant for the scoresheet perspective as well. At Blue Sky our single origins have a light Scandinavian roast profile, Golden Bean has a body component on the scoresheet, so I needed to find a way of increasing body without increasing end temp.
Ethiopia Kochere won Silver in both Milk and Espresso categories but for the two competitions I used different roasts. The Golden Bean presents roasters with several interesting challenges, the most difficult is needing to fit coffees around a single espresso recipe; 20 grams in to 40 grams out. These challenges guided the roasting and QC approach for the competition.
When we think of roasting lighter, we associate this process with building acidity - this is incorrect. The relationship with lighter end temperatures and sugar is a complex one. After crack almost all our sucrose is broken down into
The scoresheet too will allow a roaster to get ahead by focusing on the high scoring components; for milk this meant balance 57
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James Rings photography
caramels, these compounds are primarily bitter in flavour. Pyrolysis will also begin to break all your compounds down into carbon and volatile residue. While hopefully no one submitted coffees that were completely degraded (French roast) it is easy to underestimate the ability of sucrose caramelization in adding bitterness to even a medium roast. By aiming to preemptively slow the roast down before the audible crack I was able to create high sweetness with a clean but still medium body. Body has been isolated from caramelisation and increased to my favour on the scoresheet without increasing bitterness or the coffees darkness (end temp).
track and not get too lost in the process. It’s important to also understand we only truly modulate coffee flavours at this end of the production chain, sourcing exceptional green beans and aiming to bring out the character in the most transparent roasting method possible is my priority. Blue Sky is selling the Ethiopian Kochere Carbonic Maceration online and in store. www.blueskycoffee.coffee.
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Hopefully my opinions have given you all a new perspective on roasting; I think with any competition it’s important to look at what you need to do to improve your scores, tailor your strategy accordingly and be able to keep
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For more of Callum’s musings on the industry visit his blog at www.callumjubbcoffee.com
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Perfect Moose is the latest smart, automated milk steaming technology which takes over for the busy barista, reduces training issues and increases output during busy times.
READY.
Pour your liquid of choice into the smart jug
SET.
Place the smart jug onto the Perfect Moose
STEAM.
Don’t. Do. Anything. The recipe starts automatically
ENJOY.
Take off, pour & spoil those customers
Also available in black.
Magic? Just Smart Tech.
SMART JUGS
Perfect Moose always works as a combination of a Moose apparatus and a smart Moose jug. The RFID tag at the bottom of each jug contain all of the right triggers for the Moose to start steaming according to the right recipe. Automatically. No complicated menus. No room for error.
PERFECT MOOSE VS. UBER MILK FREE PUQPRESS WITH EVERY MOOSE ORDER
Scan the QR code for the in-depth comparison of the Uber Milk vs the Perfect Moose by Cafe Culture,
Wholesale Enquiries Welcome!
1300 582 443 orders@baristatechnology.com.au 59
Getroasted | 2020 www.baristatechnology.com.au
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NEW COFFEE KIDS ON THE BLOCK IT’S TIME TO MAKE THE SWITCH – YOUR CUSTOMERS WILL LOVE THE BOW & ARROW COFFEE EXPERIENCE BOW & ARROW COFFEE ROASTERS arose out of our quest to experiment and innovate with new coffee blends, creating unique flavours that perfectly balance strength, acidity, sweetness and bitterness.
Our blends use coffee beans of every variety, from cool climates to the tropics, and all our beans are sourced from sustainable farms that pay a fair wage to the farmers and workers.
We have had a passion for coffee for over 10 years, working with a wide variety of beans and blends at our Redfern café Little Evie. With Bow & Arrow Coffee Roasters, we are putting into action that hard-earned knowledge of balancing flavours.
The Bow & Arrow philosophy is that a single origin roast can only provide one flavour profile – but with a well-balanced blend you’ll discover a whole new world of coffee flavours.
Each of the Bow & Arrow blends is the result of years of experimentation and refinement to create balanced blends with unique tastes. All the beans are roasted on-site in Redfern and bring together flavours from different continents to create a palate outside the norm.
If you’re in the Redfern area, pop in to our cafe Little Evie and say hi, we’d be happy to show you our roaster, introduce you to the team and give you a sample of the blends. (1kg or 3kg bags available) or Order through our website or chat to a real person, just email Sabrina to organise a time. We’d love to hear from you!
FOR EVERY 9KGS RECEIVE A 1KG BAG FOR FREE WITH YOUR FIRST ORDER. (MILK-BASED OR BLACK) PLUS 1 X 250G OF IN HOUSE ROASTED CHAI. BECAUSE OUR COMPANY’S ETHOS IS TO SUPPORT & SHARE KNOWLEDGE WE WILL OFFER THREE SESSIONS OF IN HOUSE TRAINING FOR THE FIRST YEAR!
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MILK BASED (LATTE) SILVER WINNER
MILK BASED (LATTE) SILVER WINNER
BOURKE ST BLEND: THE CLASSIC
CHARLI’S ELIXIR: FAMILY FAVOURITE
BEANS FROM AFRICA, SE ASIA, AND SOUTH AND CENTRAL
NAMED IN HONOUR OF DIMITRI
AMERICA BLEND TOGETHER IN PERFECT HARMONY FOR A
AND SABRINA’S LITTLE GIRL CHARLI –
FLAVOUR THAT’S VERY BOURKE ST.
BUT DON’T GIVE IT TO CHILDREN!
IF YOU WANT TO KEEP YOUR LOYAL CUSTOMERS COMING BACK FOR MORE GET IN TOUCH WITH US TO ENSURE YOU’RE STOCKED WITH BOW & ARROW BLENDS You will love our Secret Spice Chai. More than seven months of testing, tasting and experimentation went into the formula for our Secret Spice Chai, ensuring the 11 ingredients are perfectly balanced in flavour and aroma.We can’t tell you the recipe, but we can tell you this Sydney-style take on the Indian classic is delicious as both a hot tea in winter and an iced drink in summer. No need for sugar – the proof is in the flavour!
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Infinity Coffee Roasters Infinity Coffee Roasters is a group of like minded individuals who are also strong believers in freely sharing knowledge and passion for great coffee and an untiring desire to break new ground. We are committed to roasting the world’s best coffee by using innovative and efficient roasting practices, so that we can bring those amazingly tasty and in season specialty coffees to cafes and consumers worldwide. We are also a team of dedicated specialty coffee professionals with passion, experience and skills to help grow your coffee business. Frankie Shi is a prize-winning roaster and barista, latte art and many times state cup-tasting champion. His incredible coffee journey and achievement have inspired many true coffee lovers. Frankie developed his passion for coffee at a young age and has made a life of it. He enjoys roasting, brewing, cupping and talking about coffee, sourcing exhilarating in season coffee as well as committed to helping young entrepreneurs who are keen to build their own coffee career. www.infinitycoffeeroasters.org
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The Coffee Bean Roasting House
DUBBO COFFEE ROASTER SHINES ON NATIONAL STAGE The Coffee Bean Roasting House, based in Dubbo and Tamworth, has once again shone at the prestigious Golden Bean Awards, held recently at Port Macquarie, NSW. Derek Sykes, from The Coffee Bean Roasting House said they nominated a number of their coffee blends to coincide with the 25th anniversary of the enterprise. “We were thrilled to pick-up a silver medal in the Single Origin Espresso section for our “Dazzle” blend and bronze medals for “Sophia”, “Supreme”, “Director’s Choice” and our new
blend “Red Belly Black” in the Latte category, he said. “Director’s Choice won a bronze medal in the Espresso section and Dazzle and Director’s Choice were also awarded bronze medals in the Pour Over Filter category.” “To come away from the competition with eight medals is a major achievement and recognition of our passion and love that, after 25 years, The Coffee Bean Roasting House is still at the forefront of market trends and the production of high-quality coffee.” He said the key to the business was their ability to source premium beans from throughout the world and roast them locally to ensure fresh quality products are available to their customers.
PHOTO LEFT TO RIGHT - MICHAEL DATTA FROM @BARECOLDPRESSCOFFEE DAVID KINSEY AND DEREK SYKES FROM THE COFFEE BEAN ROASTING HOUSE Getroasted | 2020
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“We have had great exposure to coffee growers from South American plantations and other areas and continue to explore different flavour options with their green beans.”
“Customers in the bush can buy our coffee beans direct or enjoy them at numerous cafes, restaurants and other businesses throughout the area.”
“It is important for us to look at global trends and techniques to ensure our current and developing blends are world class.”
“A fantastic opportunity to buy locally, buy from the bush and support and encourage regions that are being challenged at the moment.”
Mr Sykes said they were very proud of the fact that they were roasting coffee beans in regional areas of Australia that were doing so well on the national and international stage.
The Coffee Bean Roasting House is located at 15 Douglas Mawson Road in Dubbo.
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FOR MORE INFORMATION VISIT COFFEEBEAN.COM.AU OR DROP INTO THE COFFEE BEAN ROASTING HOUSE AT 15 DOUGLAS MAWSON ROAD, DUBBO.
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AUSSIE VETERANS COFFEE CO THE MOST AWARDED VETERAN OWNED COFFEE BUSINESS OF 2019
business model, without the reliance on local, state or federal government grants to achieve its goals and provide a work place that understands the issues faced by some Veterans and their families.
Aussie Veterans Coffee Co (AVCC) is a social enterprise, with its main purpose to support the brave women and men who have put their lives on the line in service of country and community .
Throughout 2017 and early 2018, the team would travel to whatever market would have them, to sell bags of mindfully sourced, hand blended and packaged artisanal tea and coffee, under the cover of a fragile camping marquee. Late 2018 saw the self-funded purchase and branded coffee trailer, allowing the team to attend larger events, while also supporting other causes close to their heart, The Cancer Council’s Relay for Life to name but one.
AVCC achieve this by providing employment and advocacy assistance to injured Veterans, then using profits generated, to run free, localised programs for both the Military and First Responder communities. Like their new Yoga program.
Recognition for their tireless efforts eventuated, with the awarding of a bronze medal at the 2018 Golden Leaf awards for their Two Little Ladies Masala chai, a heady concoction that is to this day still freshly blended weekly by the in house chef. John McNeill, Director and CEO of AVCC, has been volunteering his time as a Level 3 advocate for over 8 years, assisting Veterans and their families. It had long been recognised and acknowledged that many of these Veterans, due to the injuries directly resulting from their service, were not able to cope in a traditional work environment.
2019 has been a red letter year indeed, with one silver and two bronze medals for the Two Little Ladies Masala chai range, two bronze medals in the Golden Bean awards for each of their blends, and in a truly uplifting turn, considering the AVCC Cafe had been opened a mere 3 months at the time, voted 3rd in the Herald Sun “Best Coffee in Melbourne” competition.
John and his dedicated team, both ex-service and civilian, realise that the pathway to recovery should begin with the smallest and most basic of steps. That’s why their first major goal, to design and implement a health and fitness centre, where Veterans could at no cost, use the facilities and focus on their wellbeing and recovery without the added burden of funding a traditional gym membership. The fitness centre is currently in the pre planning stage, and forms but one part of what John and his team have planned for the future.
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Founded in 2017, Aussie Veterans Coffee Co has been successfully building a self-funding
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2020 will see further expansion; sponsorship of local Veteran health and wellness schemes and initiatives alongside plans to evolve the AVCC wholesale division with its ever growing range of Coffee, Tea and Hot Chocolate artisanal blends, again, all mindfully sourced, hand blended and packaged. If you are interested in stocking Aussie Veterans Coffee Co products in your venue and helping them achieve their goals, or if you would like to know more about their projects and initiatives, please contact John via email.
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Stunning flavours found in EVERY cup...
Order your award winning coffee today!
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Unit 3/8 Hayden Court Myaree, WA 6154 Main Office: 1300 557 981 For wholesale enquiries, please call to book a tasting. General Enquiries: sales@littleowlcoffeeroasters.com.au 70
PURVEYORS of1 SPECIALTY COFFEE VANUATU GOLD
CYCLONE BLEND
tanna island, Vanuatu dark chocolate, earthy, vanilla
Colombia Brazil Indonesia milk chocolate, nougat
dragon plum eTHIOPIAN 89+, VANUATU RED BERRIES & BROWN SUGAR WITH RUM LIKE BODY FINISH
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CYCLONE BLEND
tanna island, Vanuatu dark chocolate, earthy, vanilla
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KoKo Coffee Roaster KoKo Coffee Roasters
“COFFEE CAN BE A TRULY REMARKABLE EXPERIENCE, IF GIVEN THE RESPECT IT DESERVES”, SAYS ALEX WINTER, OWNER OF KOKO COFFEE ROASTERS.
WE PARTNER WITH LIKE-MINDED CAFES, RESTAURANTS AND HOTELIERS ACROSS AUSTRALIA AND BEYOND.
dictated to by corporate buyers, underscores his commitment to supporting subsistence level growers and sustainable farming practices in all of KoKo’s business practices. These principles are at the heart of KoKo’s business model, which relies upon the ability to source the very best green beans from growers, the payment of a premium price and the opportunity to attach a specific and remarkable story for the consumer.
Since opening its premises in Mermaid Beach in 2016, KoKo has been relentless in delivering this mantra across all aspects of roastery business which today focuses on the wholesale supply of specialty blends and microlots, equipment, service, education and experience to its national and international client base.
“We’re not just another run-of-the-mill multi-national that produces mountains of uninspiring products in some far-away place”, says Alex. “Instead, we apply on-demand, handcrafted small batch roasting techniques on a commercial scale to supply specialty coffee of the highest quality”.
Drawing on his experiences working in sustainably focused coffee capacity-building projects in Indonesia, Alex has brought to KoKo a unique understanding of the industry, from the grower to the consumer, and what critical decisions relating to each batch of green beans must be made at the roastery to reveal the best possible roasted results.
The KoKo team were thrilled to learn of their continuing success at the Golden Bean Coffee Roasters Competition. This year KoKo was awarded a total of 15 medals, entered across the Single Origin Espresso, Espresso, Milk Based and Pour Over categories.
His work which helped local communities add value to their coffee by processing, roasting and marketing their crops - rather than being
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Alex went on to say that the results will be integrated into KoKo’s capability statement as it grows with more multi-site companies looking for a supplier that can produce specialty coffee that has been crafted with the attention to detail that their customers want.
“One of our privileges was to pass on these great results to our growers; it is worthy recognition for the dedication and expertise they provide and which enables KoKo to create truly distinctive, exceptional coffee. Their coffee is exceptional – how coffee should be. Life’s too short for anything less!”
“KoKo has proven its capacity to produce medalwinning coffee of the highest quality on a large scale at a price competitive with run-of-the-mill supermarket brands.”
“With over 1500 entries, it was a great result and we are humbled by the recognition we have received from our industry peers. Unsurprisingly, our wholesale clients have also responded incredibly positively as they have been able to use the fact that they serve medal-winning coffee in their own consumer marketing. In a very crowded café marketplace, this distinction is absolute gold for them,” says Alex.
“We are ready to explain the multi-site model we currently have with partners across Australia and overseas, our very competitive pricing and the immediate benefits they will get by jumping on board with KoKo,” said Alex. CONNECT WITH KOKO ON 0400 205 096 OR AT HELLO@KOKOCOFFEE.COM.AU
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peakcoffeeau
s k n a th Reg! The 2019 Golden Bean Competition and Conference Trophies Supplied by
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INNOVATIVE PRODUCTS 2020 New and exciting products for the coffee, cafe and roasting industry continue to pop up in the market, on a daily basis. Some come and go as trends fluctuate and others truly make their mark. Get Roasted have featured some tried and tested products, some of which featured at the recent Golden Bean Competition. Take a closer look at ‘our picks’...
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Proudly Australian made, these dairy free milks have been specially crafted for coffee in collaboration with baristas, cafe owners and non-dairy milk consumers to achieve the perfect formulation to complement the perfect espresso! altdairyco.com
The OCD V3 is the latest innovation by former World Barista Champion, Sasa Sestic. This new model of the OCD distribution tool has an advanced, static-reducing coating to prevent build-up coffee grinds and improve consistency in preparing espresso. onacoffee.com.au
JUST COFFEE INSURANCE Just Coffee Insurance provides specifically designed insurance products for the coffee industry. Whether that be mobile coffee service, retail coffee /cafÊ shop, coffee roasters, coffee bean supplier’s and general suppliers. With 28 years insurance experience, we have, in conjunction with major insurance companies, developed a range of insurance products that cater for the coffee industry. justcoffeeinsurance.com
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Perfect Moose is the smartest automated milk steaming technology available today. Designed to assist baristas during busy times the Moose will turn any untrained staff member into a barista whilst decreasing customer waiting times during those busy periods. Want to know more? Contact Barista Technology today. baristatechnology.com.au
CASTAWAY is Australia’s leading brand in disposable food packaging. Owned and marketed exclusively by MPM Marketing Services, we specialise in manufacturing and custom printing high-quality disposable packaging products. Our extensive range includes recyclable coffee cups, biodegradable lids, napkins, brown and white paper bags, plates, cutlery, wrapping materials, antibacterial wipes, takeaway containers, and more. The Castaway range of paper coffee cups and lids are locally manufactured in HACCP accredited facilities to ensure quality and consistency. Our in-house design and print team can also ensure that your brand stands out in the marketplace on any custom printable packaging product.
The RS1 helps coffee professionals offer a better coffee experience by providing cutting-edge brewing technology combined with Rancilio expertise and a unique workflow design, resulting in an easy to use espresso machine with a great value. ranciliospecialty.com/en/
castawayfoodpackaging.com.au
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Riverina Fresh Lactose Free Milk has been carefully developed to deliver the same great taste, mouthfeel and consistency of the wider Riverina Fresh range of milks. It is a delicious dairy option that helps eliminate abdominal discomfort in people who suffer from lactose intolerance. Available in Full Cream and Light in two-litre bottles. The Full Cream milk which took home a gold medal at the 2019 Dairy Industry Association of Australia (DIAA) NSW Awards, is a full bodied and fresh flavoured milk. The Light milk which took home a silver medal, has the same full-bodied flavour with less than 1.5% fat. Riverina Fresh Lactose Free is the perfect milk for pairing with coffee. It delivers consistent taste, texture and stretching ability. It is available in wider NSW and in selected Woolworths stores throughout VIC. riverinafresh.com.au
Alchemy Superfood Lattes are vegan, gluten free, dairy free and GMO free. With NO POWDER, NO GRIT and NO SEDIMENT they are the perfect addition to your cafe menu. Are you a cafe wanting to stock Alchemy’s Superfood Elixers? Give the team a call on 07 3488 2335 to discuss your options. alchemycordial.com.au
World famous for setting design trends in the specialty coffee industry for decades. Pioneered grind-on-demand espresso grinders and producing purpose-built grinders for different grinding applications The AMC Roastery Supply Group is proud to be the Australian and New Zealand importing agent for the Hemro Group of companies. Hemro is the parent company for the industry leading Anfim, Ditting and Mahlkoenig brands of coffee grinding equipment. Across the three brands we can supply the perfect coffee grinder model to meet any coffee grinding task. amcrs.com.au
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This revolutionary coffee brewer was previously only available in the USA and is now available as a 220 / 240 volt model built especially for Australia. More like an “electronic pour over� than those old style dripolators, the Brazen Plus has all the features and pin-point accuracy to produce an outstanding brew every time. The water is heated in the top and only released when the temperature reaches the set point. The internal thermostat then continues to hold the water at the same temperature throughout the whole brewing process to yield an excellent and repeatable coffee. beanbay.coffeesnobs.com.au
Ripple Effect Tea Co. tea is cultivated mindfully, hand-crafted by artisans, and 100% free of chemicals or additives. Committed to partnering exclusively with small-scale growers who care about health from crop to cup, and who work to foster biodiversity on their farms. The result is tea in its truest form: delicately crafted, vibrant and full of naturally-occurring protection for the body. For more information call 0406 631 953. rippleeffectteaco.com.au
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D e s M i Designer Milks
e s i OAT IS HERE TO STAY.
We have seen some major trends in the cafe beverage market in the last 10 years and probably the biggest impact we have seen is the rise of cafe plant milks. I have been consulting to the cafe milk space for over 10 years and have gone through all the trends from high protein barista milks, lactose free, permeate free, whole bean soy, almond milks and now I am consulting for the oat milk industry. Oat Milk is the biggest innovation that I have seen so far in designer plant milks and the closest thing to whole dairy milk in taste and look. Oats’ natural sweetness, creamy mouthfeel and inert flavour is winning over coffee drinkers all around the globe. Oatly, the Swedish creation, was first to market and with some clever marketing they won over the trendy end of the specialty cafe scene firstly in Europe and quickly into the USA. Since their introduction many corporate plant based milk manufacturers have been launched and mostly are large international food companies wanting in on the action.
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The cafe world has seen the oat revolution take over the plant milk favourites like almond and soy in popularity, soon following with expected high volume sales. The plant milk usage in cafe’s is nearly 30% of all milk based drinks and is growing as a result of diminishing dairy supplies and healthy and ethical lifestyle choices. The quality of plant milk has also added to the popularity of its quick growth as companies invest in smarter people and new technology to manufacture their quality plant milk products.
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g n SANITARIUM’S ANDREW PENTON SPEAKING AT THE GOLDEN BEAN COMPETITION AND CONFERENCE 2019
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PERCENTAGE OF ADULTS THAT CAN DIGEST LACTOSE IN THE INDIGENOUS POPULATION OF THE OLD WORLD attributes of dairy milk and attempted to replicate those benefits in his laboratory to get the right substitutes to copy nature’s perfect creation. Long before environment and animal welfare concerns, it was lactose intolerance that drove much of the original uptake of plant-based milks. In fact, most people have an intolerance to lactose, but the degree to which the body responds is largely determined by genetics. Andrew’s role as a food scientist is to give people the pleasurable benefits you get from drinking milk based cafe drinks without the side effects and the digestion issues caused by lactose. Milk based coffee drinks are still 95% of Australian cafe beverage choices so if you don’t drink dairy you need a replacement for your favourite coffee beverage.
At the end of 2019 we invited Andrew Penton – a senior food technologist from Australia’s largest health food company, Sanitarium to educate coffee roasters at the Golden Bean roasting competition around designer milks. There has been many myths around this space and knowing “Pento” and his unique and entertaining speaking skills I knew he would get the truth out about the development and trends in this arena to the audience. Andrew has had the experience of holding a senior marketing role at Sanitarium and now he heads a team of scientists who have been busy getting a range of cafe plant milks to market that will work well in all cafe beverages and have the right saleable look in a competitive market. We have included some of the educational notes he presented at the conference explaining the approach Sanitarium took to go to market with their new range of Soy, Almond and Oat milks under The Alternative Dairy Co. branding.
Andrew’s biggest challenge is to create a plant based barista milk that textures well when heated, tastes good and does not split when applied to an acidic coffee. Multiply that by three different types of plant milk; soy, almond and oat and he was faced with a real challenge.
Andrew’s inspiration for making a quality plant milk is dairy and he looked at all the positive
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liquid discharge under pressure
STEP 3. DECANTER
feed inlet solids discharge
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The Alternative Dairy Co has taken the slower road to market making sure they get all the boxes ticked before releasing its product to the unforgiving cafe space. There have been some major flops over the last 10 years in this field and Andrew did want to take the high road on this project getting the perfect blend. Andrew has pitched very high with his designer milks range and has waited to put in place the right machinery and infrastructure. The supply of quality ingredients are also very important to Sanitarium as a business, which is reflected in their Oat Milk, proudly sourced and made in Australia. Many cafe plant milks that are entering into the Australian market are from overseas, especially the oat milks. Congratulations to any Australian brand to follow through with this practice fully.
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CONTENT OF DAIRY MILK: Water: 90.7% Protein 3.5% Fat 3.5% Sugar (lactose) 5% Australian Food Composition Database
Australians are early adopters of all things - their uptake of a growing variety of plant milks being no exception. With health, animal welfare and the environment growing concerns, more and more Australians are making the switch. Where the taste and texture of soy and almond milks in coffee has left some latte lovers wanting, oat milk gives these consumers the biggest reason yet to drink a coffee that aligns with their values, without compromising on enjoyment. Oat milk will have the best results with baristas wanting to present great latte art and it is not far behind dairy in texturing qualities. The Alternative Dairy Co knows the visual look of a finished drink is vital for barista’s at the frontline who are the influencers on sales and purchasing decisions and they need a high quality product to back them up in front of the customer.
“ t h ei sB ac ro in ss t t aa nst cl ye n e
innovating; we must keep abreast and ensure our products can deliver to the changing market needs...
Andrew’s role as a trend innovator is constantly changing in the fast moving cafe sector. He is excited to take on new ingredients in plant milk and is constantly being asked “what’s next?” He acknowledges from a marketing platform that The Alternative Dairy Co could and will fit more plant milks into the range as the market guides him. We would like to thank Andrew (Pento) for removing the myths around this growing cafe category. By Sean Edwards
SANITARIUM’S ANDREW PENTON Getroasted | 2020
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AUSTRAL GROWN OAIAN TS
enquiries@altdairyco.com 1800 673 392
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IVE T A N ER URE T L A # YNAT B Getroasted | 2020
Consistently good coffee every time with RENEKA equipment
Consistency in service standards is key to successfully
The patented AROMA PERFECT brewing unit delivers
The patented AROMA PERFECT brewing unit delivers optimum tamping pressure. The brew head automatically optimum tamping pressure. The brew head automatically adapts to the amount of coffee and supports changes in adapts amount coffee tamp and supports in dosagetotothe provide theofperfect pressurechanges for a great dosage to provide the perfect tamp pressure for a great extraction every time, no matter who is making the coffee. extraction every time,also no matter whothe is making theoncoffee. Patented technology minimizes pressure the Patented technology also minimizes the pressure on the and It can be a very long process of training to gain the brewing unit seals – which translates into less wear unit seals –costs. which translates into less wear and It cantechnical be a very long process to of produce training to gain the lower maintenance skills necessary a good quality coffee. brewing lower maintenance costs. technical skills necessary to produce a good quality coffee. With employee turnover it can be difficult to ensure coffee Withconsistency. employee turnover it can be difficult to ensure coffee Four different milk programs are available at the touch of a Four different milk programs are available at the touch of a consistency. button to vary the amount of required air and temperature button to vary the amount of required air and temperature Training baristas on a traditional coffee machine can be to cater for different types of liquids. The LATTE ART to cater for different types of liquids. The LATTE ART Training baristas on a traditional coffee machine can be very challenging. The easiest way to to keep the coffee automated frother helps the most novice coffee maker automated frother helps the most novice coffee maker very challenging. The easiest way to to keep the coffee quality consistent and greatly reduce the staff training cost produce silky smooth “micro foam” time after time. produce silky smooth “micro foam” time after time. quality consistent and greatly reduce the staff training cost is updating the equipment to a great coffee machine with is updating the equipment to a great coffee machine with barista technology that ensures the coffee is produced the All you need to do is, pour your milk into a milk jug, place All you need to do is, pour your milk into a milk jug, place barista technology that ensures the coffee is produced the the LATTE ART wand inside the jug and press the button same way every time. the LATTE ART wand inside the jug and press the button same way every time. to choose your desired milk option. The result will be a to choose your desired milk option. The result will be a RENEKA Life coffee machine delivers the consistency well-steamed milk with a uniform texture at the optimal well-steamed milk with a uniform texture at the optimal RENEKA Life coffee machine delivers the consistency without the need to buy any extra and often expensive temperature that will support and complement the qualities temperature that will support and complement the without the need to buy any extra and often expensive tamping or frothing equipment that takes up the extra in your espresso. Now, you are finally ready to pour the qualities in your espresso. Now, you are finally ready to tamping or frothing equipment that takes up the extra milk and craft your latte art patterns. space. pour the milk and craft your latte art patterns. space. Consistency in service business! standards As is key running hospitality we to all successfully know the employee running a hospitality business! As we all the employee turnover in the hospitality industry is know extremely high. There turnover in thehigh hospitality industry is extremely high.settle There is a very cost related to recruit, train and in a is a very high cost related to recruit, train and settle in a new employee. new employee.
self-tamping AROMA PERFECT technology and The The self-tamping AROMA PERFECT technology and LATTE technology make “perfect” coffee milk LATTE ARTART technology cancan make “perfect” coffee andand milk every time at the touch of a button. It’s as easy as 1, 2, every time at the touch of a button. It’s as easy as 1, 2, 3! 3! minimum training necessary. WithWith minimum training necessary.
The time time saved saved on on holding holding the the jug The jug and and monitoring monitoringthe themilk milk canbe be spent spent on on cleaning cleaning tasks tasks or or taking can taking orders, orders, increasing increasing the efficiency efficiency as aswell well as asthe thecoffee coffee and and service service speed speed and and the consistency. consistency.
RENEKA into account the physical RENEKA took took into account all theall physical effects ofeffects of tamping on baristas developed AROMA PERFECT tamping on baristas andand developed thethe AROMA PERFECT matched it with LATTEART ARTtechnology. technology. brewbrew headhead andand matched it with thetheLATTE reduces repetitive (RSI) to barista’s This This reduces repetitive strainstrain injuriesinjuries (RSI) to barista’s wrists elbows. up group the group handle freshly wrists and and elbows. Just Just fill upfillthe handle withwith freshly ground coffee let AROMA the AROMA PERFECT technology ground coffee and and let the PERFECT technology no need to tamp, just simply the group take take over,over, no need to tamp, just simply insert insert the group handle and the press the to button to the extract the beautiful handle and press button extract beautiful espresso. espresso.
The RENEKA RENEKA Life Life22and and33group groupmachine, machine,designed designedand and The manufactured in in France, France,are area acafe cafe owners’dream dreamcome come manufactured owners’ true! true! CALL Essential EssentialCoffee, Coffee,the theexclusive exclusivesupplier supplierofofReneka Reneka CALL handmade premium premiumEuropean European coffee machines, handmade coffee machines, and and associatedproducts, products, to to book associated book your yourfree freedemonstration. demonstration.
CONTACT AUSTRALIA | t: 1300 324 111 | w: essentialcoffee.com.au | e: sales@ebg.com.au NEW ZEALAND | t: 0800 324 111 | w: essentialcoffee.co.nz | e: info@essentialbrands.co.nz Getroasted | 2020
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Experience coffee consistency with innovative barista technologies in one piece of equipment
KEY BENEFITS: IMPROVE CONSISTENCY of the COFFEE QUALITY CUT DOWN on MANUAL WORK REDUCE BARISTA INJURIES related to repetitive nature of manual tamping SPEED UP your WORKFLOW SAVE COST on maintenance
UNIQUE FEATURES: AUTO TAMPING with AROMA PERFECT TECHNOLOGY AUTO STEAMING with LATTE ART TECHNOLOGY AUTO CLEANING PROGRAM for group heads ECO Stand-by function LCD display with countdown stopwatch PULL-OUT TRAY for smaller cups
Get in touch now for pricing & information 91
sales@ebg.com.au Getroasted | 2020
“isn’tS ujustcabout c e what ss you accomplish in your life; it’s about what you inspire others to do.”
-Unknown
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INSPIRATIONAL INDUSTRY PEOPLE What is success? There are many definitions, but there’s one thing all the greats agree on: Success only comes by persevering despite failure. The following success stories demonstrate how hard-work and persistance can help turn a dream into a reality.
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Bastion Lane Espresso BASTION LANE ESPRESSO’S OWNER AND DIRECTOR GARY WALL HAD LONG HANKERED TO BE PART OF THE COFFEE INDUSTRY. After completing an MBA in 2017, Gary purchased a working post office; his plan to run it in tandem with a coffee roastery was regarded by some as mildly bonkers. But once the beautiful 1909 building was restored and the La Marzocco Strada espresso machine and Diedrich coffee roaster installed, the Bastion Lane Espresso Bar opened its doors in January 2018. Word quickly spread around Uki and beyond that great coffee was being served in the old Uki Post Office.
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AT BASTION LANE ESPRESSO From the minute the Strada is fired up, locals flock to Bastion Lane Espresso for their morning fix. The on-site espresso bar comes alive daily with friendly chat, post office comings-and-goings and the aromas of the best coffee this side of the border ranges, carefully crafted by Gary and his team. Bastion Lane coffee is roasted fresh, right where it is served, in the 110-year-old, heritage-listed Uki Post Office, using the finest beans from the world’s premier growing regions. And every last bean chosen ends up in the Diedrich roaster. It all begins with the ethically-grown, green Arabica coffee beans sourced from high-altitude areas, including Colombia, El Salvador, Ethiopia, Central America and South America. Glenn Anthony, the founder and former owner of the Gold Coast’s Ground Control Coffee Roasters, helped develop the signature Post Master’s roast. Glenn’s keen eye, expert nose and over 15 years roasting experience continues to play a role in keeping Bastion Lane’s roasts consistent and of the highest quality. He also heads their R & D team, working to create roasts for future general release, as well as custom roasts for wholesale clients.
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BASTION LANE ESPRESSO ROASTS Three bespoke roasts are served:
Post Master’s This signature roast is deep, rich and chocolatey, boasting roasted hazelnut and delicate citrus fruit. With a rich, full body, smooth mouthfeel and lingering aftertaste, it’s perfect for milkbased and black coffee.
Alt® Specially created using ethically sourced organic beans for coffees based on dairy alternatives like soy, almond, oat, macadamia and coconut milks. As most coffees have naturally high acidity levels, they cause nondairy milks to ‘split’ or curdle. Bastion Lane Espresso Alt® is low in acid, yet full bodied and doesn’t split a bit - something every barista and coffee lover desires.
Decaf The Decaf is water decaffeinated, a process that removes caffeine utilising an innovative Swiss Water® process. It uses just three elements: pure water, temperature and time. It has the same rich, fully bodied flavour as Post Master’s, with deep chocolate, tawny hazelnut notes and a silky crema. This special singleorigin roast is perfect for milk-based and black coffee. And if you can’t make the trip to visit Bastion Lane Espresso, you can order online. Direct delivery is available so you can close your eyes and imagine you’re having it while sitting in the unique Uki Post Office espresso bar. www.bastionlane.com
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In recognition of dedication GREG GIBBS - HALL OF FAME RECIPIENT GOLDEN BEAN 2019
Congratulations to Greg Gibbs of Boema, the Hall of Fame recipient at the 2019 Golden Bean Competition and Conference.
The entire room was upstanding as Greg walked the red carpet to accept his award at the annual awards evening held on the Saturday at the conclusion of the Golden Bean Competition and Conference. Greg pumped fists with fellow industry personalities before arriving at front stage and was greeted with an emphatic shake of hands with Head Bean Sean Edwards.
The Hall of fame is awarded each year in recognition of dedication to the coffee industry. Boema is a company more than 60 years old and is arguably the most well-known coffee machine brand in Australia. Over ½ a million machines have been sold into the Australia/NZ and Pacific market.
Tilly Edwards presented the award and Greg thanked Sean and Kristine Edwards for being pioneers in the coffee industry, and praised the Golden Bean Competition as a whole for the part it has played in the bringing to attention the quality of Australian and New Zealand coffee roasting.
Boema machines are renowned for reliability and their inexpensive placement in the market, and are the only Australian made coffee machine.
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GREG GIBBS ACCEPTS HIS AWARD FROM GOLDEN BEAN EVENT ORGANISER TILLY EDWARDS
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Meet the Bonlife team 2 BONLIFE - OVERALL WINNERS - GOLDEN BEAN NORTH AMERICA 2019
THE BONLIFE STORY. BONLIFE COFFEE ROASTERS RECENTLY TOOK OUT THE PRESTIGIOUS TITLE OF OVERALL WINNER AT THE GOLDEN BEAN COMPETITION AND CONFERENCE - NORTH AMERICA 2019. THIS IS THE SECOND YEAR IN A ROW FOR THE TENNESSEE TEAM. HERE IS THEIR STORY. “A group of dreamers who believe that everyone can do something to leave things better than we found them.” Every coffee has a story, from the farmer who cares and harvests the coffee beans, to the traders who transport the coffee to locations worldwide, to the roasters, the brewers, and finally to the drinkers. BonLife Coffee Roaster owners, Jeremy and Erika Moore want people to be more aware of the role roasters play in improving the lives of those involved in this story. Coffee is one of the most valuable and widely-
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traded commodities in the world, but it is produced almost exclusively in the poorest countries. To inspire action, BonLife choose to directly source from farms that produce exceptional quality coffees while also ensuring that farmers and workers are receiving living wages. Striving to positively impact the communities within these regions and regularly visit their farm partnerships. Working directly with farmers in countries such as Haiti, Ethiopia, Uganda, Burundi, Honduras, Nicaragua, Guatemala, Bolivia, to just name a few! BonLife want to bring back the coffee business to these phenomenal countries and they are doing that, one farmer at a time. “BonLife literally means “Good Life” and that’s what we are striving to achieve as well as to inspire every day. We are excited to share these coffees with you and for you to join us on this story of impact, sustainability, and empowerment.” bonlifecoffee.com
JAN WEIGEL, ERIKA MOORE, SEAN EDWARDS AND JEREMY MOORE AT GBNA
THE BONLIFE TEAM CELEBRATE THEIR PRESTIGIOUS GOLDEN BEAN WIN
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KNOWLEDGE IS POWER The phrase “scientia potentia est” is a Latin aphorism meaning “knowledge is power”, and has been used by many influential people in history. Learning is essential to our existence. Information and continued learning nourishes our minds, lifelong learning is an indispensable tool for every career and organisation.
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The following insights have been contributed by fellow industry professionals, who have reflected on their own experiences to provide useful, relevant and interesting information to be shared, considered and adapted in an effort to open minds, for growth and provide the power needed to be at the top of your game.
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INDUSTRY NEWS WITH FIONA SMART
I remember the day my coffee rep came by to inform me that the roasting company had been acquired by a larger group. Initially I felt such a loss, but it quickly turned to relief at having an opportunity to reconsider who supplied me coffee. The change within their business gave me the opportunity to reconsider my options. After weighing everything up, and after more than 10 years with the same roaster, I stuck with them another year or so, until later selling the business. The decision to stick with the company came down to the consistency of the coffee, the relationship I had built with their business development person and team and the service they had consistently provided. Coffee has played a significant role in the evolution of our society. Even with the reality of economic downturn, cafes and coffee are still the beneficiaries of our discretionary spending. Cafes are still opening up, and although the price we pay for, and our methods of consuming coffee may change, the need for coffee remains.
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There are over 800 roasters of different sizes in Australia, represented by a blend of small batch and local roasters, cafes roasting in house, medium to large roasters focused on the specialty experience and big companies and corporations with huge distribution networks and solutions for a range of situations - from servo to specialty. Saturation of the market means that cafes have more choice about who they get their beans from, and consumers have more choice about where to buy their coffee. In my 15 years of owning multiple cafes, and in the work I do consulting to cafes and coffee companies, I know there is no ‘one size fits all’ solution to getting your coffee into a cafe. The main drivers continue to be flavour and consistency, price, brand, training and support, equipment supply and well priced ancillary products.
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In the last 5 years though, things have shifted and there’s more attention on ‘brands-withstory’ (as opposed to the stalwart and big name coffee brands), as well as factors such as authenticity, imageability, sustainability, traceability and technology. The diversification of the market means some cafe owners need all the bells and whistles, where others require minimal support other than great coffee. This presents the opportunity to be yourself, know your target customers, identify what you have the capacity to deliver on and work to your strengths. Cafe owners are generally an intuitive bunch, and they’re spoiled for choice, so whatever you’re pitching, you need to be sure you can back it up. Every cafe is different, but many struggle with the same problems. Knowing your customers and what their unique trouble spots are is very important to being the kind of supplier that can show understanding. Even better is a supplier who can work with a cafe to find solutions. If you don’t have a Customer Relationship Management (CRM) system, even something simple, you should create one. Developing and recording the knowledge you have about your customers, and categorising them into a CRM, allows you to keep track of core customer info, call outs, key conversation points that require actions, issues with grind and so on. It can be as elaborate as you can afford, or as simple as a spreadsheet. Cafe owners are struggling over time, team and money. It’s worth considering what you can do to make your time with them more productive and valuable. What resources can you share eg.
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articles and templates, to support them. What are the blockages you observe in their business that you are already resolving for other customers? What do you see when you walk into their cafe, and how do you get them on board with your insights?
I’m still surprised by the depth that the relationship between cafe owner and coffee company can reach. It’s genuinely sticky when it’s good. Unlike the fruit and veg supplier, your coffee roaster has the ability to really influence sales, costs and good culture in a cafe. While the predominant need for most cafe owners is ensuring coffee consistency for their customers, reducing the cost of goods remains one of the primary malleable factors on the P & L. As a cafe owner, the idea of changing coffee is daunting to say the least. It’s everything from a logistical annoyance to possible brand disaster. For the roaster, converting and keeping cafes is a long game and the only way to play the game is through building authentic relationships over time. Nurturing existing clients should be a strategic objective built on the knowledge that the more coffee your customer sells, the more success comes your way. The challenge with long term customers will be about maintaining regular honest communication, fixing any issues promptly and the roasters’ ability to adapt to the cafe’s changing needs and objectives. fiona@cafelab.com.au
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HOW TO SELL ALL YOUR COFFEE FOR $100 PER KILOGRAM
When the roasted Arabica goodness that smells divine and instantly transports consumers to a balmy mountain vista or busy Italian espresso bar. With all your years of experience, your efforts in procuring just the right bean, and the sweat and attention applied to your roasting – could any price be too high!? How could anyone suggest that your prices are unreasonable? It should only prove once and for all that the world is irretrievably broken if a customer was to declare, ‘I’m not paying that!’ CUSTOMERS ARE PEOPLE TOO Sorry if I’m stressing you. Let’s not talk about coffee for a moment to bring the emotional heat down. Let’s consider other items whose cost of
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production remain constant in the short-term. WHAT IS THE PRICE FOR REGULAR UNLEADED PETROL IN YOUR SUBURB RIGHT NOW? How about today’s price for sitting in seat 7C on a Qantas 737-800 early bird flight from Adelaide to Sydney? And what will you pay for a box of salt at your local supermarket if you stop in on your way home? I’m tempted to answer that I have no idea for any of them! In the case of the salt, it’s mostly because I don’t know whether it’s still sold in a box. As for the other two – well, last week’s price might be very different for a product or service that is identical in every other way.
Am I saying that we should implement cyclical discounting or surge pricing in coffee? No. Although, it would be interesting if we pegged cappuccino prices to the Brazilian Real! I’m saying that sale price is so far removed from cost of production that we’re better off not connecting the two. Customers are people too. We may argue the point, but people don’t value things in relation to their cost of production. Never have. YOU JUST HAVE TO BELIEVE If you’re still with me, you could consider reading Adam Smith’s, ‘An Inquiry into the Nature and Causes of the Wealth of Nations’ or ‘The Theory of Moral Sentiments’.
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Assuming most of us aren’t interested in 18th century moral and economic theories, let me just say one thing. The ‘Father of Economics’ wrote that people value, and will pay for…wait for it…you’re going to love this…it’s over two hundred years old and still applies…here we go… People value and will pay for… <drum roll> …WHAT THEY VALUE!!! <Insert triumphant fanfare here> I’m sorry if the brilliance of that isn’t obvious to you straight away. Clearly, he said it much better than I have, but I’ve just saved you several hundred pages of reading. And yes, he used fancier words to describe it.
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We value, and will pay for, what we value. Which has a lot to do with what we believe. Which is something to do with what we think. And all these things change over time and can be influenced. In fact, it’s influenced by what we, the producers, believe about our own products. Tell me what you believe about your coffee and I’ll have a pretty good idea of the price you’ll get for it. PLAYING A RISKY GAME All of the following characteristics have warranted high prices in the history of coffee – dark roasted, light roasted, large sized beans, small sized beans, grown above 1,300 metres, grown below 760 metres, Brazilian, not Brazilian, Fairtrade, direct trade, mixed varietals, single varietals, and the list goes on. I’m sure you’ll agree with me that, when it comes to coffee, people have believed it all.
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Dare I suggest that your customers believe what you believe, and quite probably believe in you! They pay for coffee beans and a bag (or cup) to some extent. They also pay for a trusting relationship. They pay for common ground, the way you listen to them, the way you respond to them, the feeling that your brand carries and the direction you’re going. Seth Godin, in his recent book ‘This is Marketing’, implores readers to find the smallest viable market for their product or service. That is, if you find a hundred people who’ll pay $100 for a kilo of your coffee, don’t be distracted by the millions of other people who aren’t buying it. In the search for new business, we may listen to too many people who don’t believe in our coffee. Or, maybe we would do well to find coffee that we can believe in.
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By the way, I think it’s a risky game to talk about the shortcomings of our competitors’ coffees. Too many times the mud we fling sticks to us and undermines beliefs about our own product. CAN I SACK MY ACCOUNTANT? Now, before you sack your accountant, I’d ask you to think about how much you care about profit. Pricing is connected to value and profit is connected to price and cost. So, yes, you still need to know your costs. Work hard to control your costs. Understand margins and volumes and work with them.
My hope is that you’ll always remember Adam Smith and operate from the belief that your prices offer value to your customers. After all, people pay for what they value. MARTYN SMITH IS MANAGING DIRECTOR OF RICCA COFFEE COMPANY IN THEBARTON, SOUTH AUSTRALIA. HE IS A CHARTERED ACCOUNTANT AND GRADUATE MEMBER OF THE AUSTRALIAN INSTITUTE OF COMPANY DIRECTORS. THIS ARTICLE CONTAINS GENERAL INFORMATION ONLY AND SHOULD NOT BE TAKEN AS CONSTITUTING PROFESSIONAL ADVICE.
If you’re asked to justify prices, sharing cost structures can build trust, just as withholding them can undermine it. Most of us need to make a profit and, at some point, you may need to accept that your business model is not profitable. Neither of these are reasons to let your costs drive your pricing.
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| TO GROW REVENUE IN YOUR CAFE THERE ARE REALLY ONLY TWO THINGS YOU CAN DO.
Obviously coffee will be king from opening until 11.00am, however what happens after the caffeine fix is satisfied? So many cafes close their doors (and their minds) to after lunch beverage options that can make a significant difference to total revenue in a day. I know of one café that set out to solve this challenge by offering funky milkshakes to kids from a nearby high school. That idea turned the café into a very lucrative afternoon trade, as it became the pick up spot for parents to meet their children after school and sports training. Drinks were enjoyed by all. The café now stays open until 6.00pm, making money until close.
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Consumers are busy, time poor and often skip the most important meal of the day. Enterprising cafes are tweaking their traditional smoothie offering and featuring a ‘Breakfast smoothie’. Typically this takes the form of a banana smoothie that has some added extras. A tablespoon of oats, some peanut butter, chia seeds, dates or protein are all welcome additions, and remember every added ingredient you can charge more for. The breakfast smoothie is often added to the morning coffee taking the $4.00 to $14.00 and getting people off to a better start to their day. Everybody wins!
Not everyone drinks coffee, and even those that do can only have so much. The Superfood latte trend is showing no signs of slowing down, and with turmeric lattes, matcha lattes and beetroot lattes selling for 20% more than coffee, having them on your menu makes dollars as well as sense. These superfood lattes are year round options as they can be served both hot and iced and in most cases they are dairy free so fit with the plant milk consumers. Other products in this space are hot chocolates (or iced chocolates), chai lattes and tea / tisanes. 113
As consumers preference for non dairy drinks continues to rise, it is worth looking beyond milk and mylk in all its forms. Water in single use plastic bottles is falling away in appeal and sales, replaced by consumers filling up their own containers and cafes installing still and sparkling water fountains. This provides a café with an excellent opportunity for innovation and value adding. The ‘House Made Soda’. Combining a shot of an artisan syrup with sparkling water in a glass with ice and a slice of lime costs around 50 cents and sells for $5.00. Cafes are also brewing their own kombuchas and cold brews and selling by the glass throughout the day.
THE KEY WITH ANYTHING THAT YOU WANT TO INTRODUCE TO YOUR CAFÉ IS TO LAUNCH IT EFFECTIVELY. YOUR COFFEE SUPPLIER WILL CERTAINLY HAVE FULLY TRAINED EVERY STAFF MEMBER IN ALL ASPECTS OF COFFEE SERVICE, HOWEVER ALL TOO OFTEN CAFÉ OWNERS FAIL TO EFFECTIVELY INCORPORATE ALL THE ESSENTIAL FACTORS TO INTRODUCE A NEW DRINK ITEM TO THE BUSINESS.
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“ “ Everyone in the team has to try the drink and know how to describe it to customers. So often when asking staff what a drink tastes like you hear “Oh I don’t know, I never tried it”.
Your regulars are your life blood, they want to be part of anything new you bring in to your café and really appreciate the opportunity to sample what you are doing that is new. They also tell others about it.
The humble blackboard that says “Now Serving… Beetroot Lattes” really works. Particularly when placed between the customers and the person taking orders. It doesn’t need to block out the sun either, something small and effective.
Your cafes social media is a brilliant way to let those who love you know that you are now serving…Beetroot lattes and as they say, a picture is worth a thousand words. Make it beautiful and share it wide on all your posts. Getroasted | 2020
Getting your new drink on your menu is another often overlooked yet essential requirement. It can be difficult if you have a large static menu board, however if your menu is printed on a clipboard, then adding in the new drink range is straightforward, so do it.
If your new drink or range of drinks have specific features, then you must explain those features or benefits to your customers. You already tell customers all about your new single origin, share also the anti inflammatory benefits of your turmeric lattes or that the new smoothie base is dairy free, hence fine for your vegan customers when served in Oat milk. If you follow these 6 steps, the successful introduction of your new drink offering is assured and will increase revenue in your café. For more information on what to introduce and how to more effectively market beverages to your customers please contact us at info@ alchemycordial.com.au or phone 07 34882335. www.alchemycordial.com.au 114
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BY TIMOTHY SWEET
Hi my name is Timothy Sweet and I am a career barista who has been lucky enough to find myself in a position of opportunity, I get to work with a number of coffee roasters and different cafes every week with a range of methods and expectations. This is on top of many years in the industry as a barista/manager honing my skills and knowledge from an end user cafe operator level. I have written a few articles on extraction, I have spent many years teaching extraction and throughout my years I have had to constantly learn and re-learn everything I understand about coffee. Coffee is one of those mysterious and complicated topics that often divides the crowd yet it is also something we all have in common. I am now spending a lot of time reflecting and asking myself how I can give back to the industry that has given me so much purpose and opportunity for which I am very grateful for. I feel the best way I can help is to offer easy to understand, written material that can help others reach for even higher standards in the future. I have taken into consideration as many contributing factors possible including why industry experts tend to conflict over extraction and for good reason - there are simply so many variables to consider in each case. Often the person who needs the most amount of assistance, however, only wants to know the
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fundamentals that will help them on their own journey of enlightenment and it is these people I have written this article for. I also encourage these same people to test and challenge this information as well as read from other articles on this topic as it will help you formulate your own ideas. But firstly I want to list 10 things new baristas should be conscious of in the future. I took the time and reached out to my peers before creating this list for confirmation and additional insight.
The word Barista means Bartender, it is just as important to respect your other products and flavours that you serve your customers, using as much detail and care as you invest into coffee.
Don’t overly invest into coffee ideals or concepts without properly testing or vetting that information firstly and even then, you should still keep your mind open to other points of view, there’s more than one way to achieve a result and sometimes the other ways are better. “Don’t let your pride or ego rob you of new progress”.
Younger or more novice baristas often talk the most smack, itâ&#x20AC;&#x2122;s usually to cover a lack of confidence but if you spend all your time talking you inevitably spend less time listening and this will stump your progression. You also run at a high risk of creating a conundrum for yourself in later years.
Coffee is a service-based profession and customers should enjoy talking to you without feeling judged because they asked for a specific drink. A challenging scenario is your opportunity to do a great job and outshine your competition. Hospitality is a word derived from one who is hospitable to others, when was the last time you offered a newspaper to a customer sitting by themself, helped an elderly person in or out of their chair or offered to help a mother who is trying to multitask by sharing the load briefly so she can reorganise herself?
Try coffee from other cafes and roasters on a regular basis to keep your palate unbiased, baristas and roasters that get too used to consuming their own product often suffer vineyards disease. Vineyards disease is what happens when an individual becomes
too comfortable with a certain expectation of flavour to a point that their ability to comparably assess quality is compromised by their predetermined expectations.
Donâ&#x20AC;&#x2122;t be too proud to learn. Being proud is one thing but it can leave you ignorant if you allow it to stop you from taking on new information and trying new ideas. Since the invention of social media we have seen an increase in expert barista scientists and a decrease in fundamental training. On one hand the barista has the ability to recall very interesting theories and recite them word for word from their favourite barista celebrity, however they will lack the knowledge on how to properly prepare for a days service or the know-how to properly clean down an espresso machine and grinder. Proven basic fundamental information is always more important than technical theories. Itâ&#x20AC;&#x2122;s great that you are a barista but this does not make you a roaster, a technician, a green bean expert or a business adviser. These are all individual fields with their own skill set requirement and education that you would need to completely understand before you are able to lend a credible comment to a related topic. This works both ways, just because someone is a Q grader,
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a roaster or a green bean selector this does not automatically make them a barista or extraction expert, however it is common for these people to have this experience in this field. You should always seek out and never assume someone’s experience.
Dial in by taste not by numbers. When dialing in your coffee remember that the most valuable skill you can offer a cafe is the ability to understand taste and how to then make changes to achieve a desired result. After you have achieved that result then you should record and compare your recipes as well as track your recipes in a diary for other baristas, as well as yourself to benefit from, or to understand certain patterns or trends of change your coffee goes through daily, weekly and monthly in the hope you may use this information to make better decisions in the future. Do not rely on the numbers to achieve the right taste, that’s your job. If you don’t have these skills yet it might be time to invest in training and education. There are many baristas out there that have not acquired some basic skill sets due to an improvement in technology, but make no mistake that knowing these skills will result in a better application of modern technology.
Work ethic should not be an admirable trait, but rather a general expectation. If your employer asks you to do a task to help the team, like doing dishes, run coffee or food or to clear some tables, don’t mistake this for a question of would you be willing to do these tasks, rather than your employer telling you to do what is needed. Even better still is the type of employee or barista that performs these tasks without even needing to be asked first. Turn up to work on time to start working, not to start waking up and don’t assume that you are entitled to everything at the cafe because you work there.
Not every cafe needs the most hightech equipment money can buy as well as multiple grinders, automatic tamping machines and automatic milk steaming systems. Case
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by case scenario there is nothing wrong with building your cafes business up to the point of which your cafe both needs and can financially justify certain luxuries. Often this situation is also subject to the type of cafe and customer market. Remember someone built your equipment, someone purchased your equipment but your cafe is paying for your equipment so look after it, clean it and keep it maintained and serviced. A great barista knows how to make a great coffee with limited resources.
New baristas that overly criticize the foundation companies or more commercial companies are foolish. Not only did some of these companies have to pave the way for our current market they also deserve and earned their market share that is upheld by typically a very large market share of the public that supports them. So regardless of your personal opinions these companies would simply not exist if it weren’t for a huge portion of society that have sustained these companies growth via repeatedly choosing to purchase their product. In time you will become more aware of the challenges that companies of this age and size face and are completely different to managing a smaller start up business with a blank canvas and manageable team size. These companies are extremely important in our society and play a big role in the financial eco system of the coffee world, while sometimes serving as a vital stepping stone for customers and industry personnel to find their way into the specialty market. Now for the second part of my open letter to baristas to come. This is a helpful guide on how to build your espresso recipe from scratch. Please note it is your job to know how to extract coffee to taste its best as a barista but your coffee rep/roaster is your best source of direction as they know the products potential and have already tasted it many times from other cafes and baristas. That being said you are also the conduit for your cafes customers and need to be aware reactive to their feedback also.
Building your espresso from scratch To start with we need to lay the foundation by selecting the right amount of coffee to use. We need to think about the three major factors here…. 1. Coffee intensity 2. Milk intensity 3. Cup size (ml’s) Once we have decided how much coffee we want to work with we need to select the according basket size.
Too small
Too big
Perfect
Selecting the right basket size will improve consistency and reduce channelling Selecting the right yield can be the difference between a coffee tasting milky and watery or too sharp and bitter. Start with a ratio of 1 – 1.8 and experiment with slightly more or less yield until you are happy with the mouthfeel of the espresso and are confident that it will be strong enough to cut through the milk-based beverage. This ratio may change depending on many variables so you should test variations to this ratio as well for comparable results before you make your decision.
Grams In
18
19
20
21
22
23
24
Grams Out
32.4
34.2
36
37.8
39.6
41.4
43.2
After you are happy with your ratio you should apply the most appropriate brewing temperature so as to achieve….balance. This applies if you are working with equipment that allows you to adjust the brewing temperature. SWEET
BALANCED
SOUR
BITTER
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“Good extractions improve in taste as the coffee cools to room temperature”
Too much temperature and the taste can be dry and chalky, not enough temperature and the flavour can be sour and minerally. Lastly when selecting the right extraction time you should prepare an espresso and milk based beverage on at least 3 extraction time samples by adjusting the grind. Once you have prepared these samples you should let these samples rest for at least 5 minutes and invite a couple of other colleagues that you trust have a good sense of taste, the best people you can involve would be your roaster, your coffee rep, the cafe owner and/or the chef. Sensory evaluation post 5 minutes: Samples
Extraction Time
A
20 seconds
B
25 seconds
C
30 seconds
Espresso Taste
Milk Coffee Taste
Order of Preference
Once you have achieved your perfect recipe you should document and monitor it in a daily diary, keep an open mind that a better recipe might still exsist and always ask yourself ‘how can this taste better for my customers?’ For more info contact Timothy Sweet M: +61 426 208 942 www.sanremoaustralia.com.au timothy@sanremoaustralia.com.au
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Because origin matters. Sourced from the Riverina
Riverina
RECEIVE A FREE MILK TRIAL IN YOUR CAFĂ&#x2030; 1800 993 081 riverinafresh.com.au @RiverinaFresh
The Riverina region of South West NSW is renowned for its agricultural diversity and history. With 97 years of manufacturing and milk supply from the Riverina region, we believe origin matters.
AWARD WINNING TASTE
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BY DARREN KILMINSTER
NOT FOLLOWING INSTRUCTIONS LEADS TO A 20% LONGER TIME TO GET THE JOB DONE.
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Y
ou’ve just survived the chaos that is a Saturday trip to Ikea. You’ve managed to fit your flat pack in to your hatchback after many attempts to find that extra centimetre or 2 that you needed to fit it in. You’ve then navigated the roads home which are filled with parents taking their kids to the netball and footy. Now the fun begins.
Why do people so often not follow instructions? And we’re not just talking about Ikea. It can be operating an espresso machine, putting in applications with the local council, a staff member not doing as you have asked, taking medication or following procedures in a Government department. Research has found people with a greater sense of entitlement are less likely to follow instructions than less entitled people are, because they view the instructions as an unfair imposition on them. The results appear in the journal Social Psychological and Personality Science. Surely it can’t all be about entitlement. Maybe it’s a gender thing because we all know women read instructions more than men. Researchers at the University of Tromsø in Norway did a study which found that when men and women both followed instructions they could assemble Ikea in the same time. When there were no instructions men performed
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Maybe men have an inflated sense of their ability so don’t think they need to follow instructions, a bit like how we don’t like to ask for directions. But the study above does show that not following instructions leads to a 20% longer time to get the job done. That’s poor productivity. The time wasted by not following instructions could be better spent on other things, improving your business or enjoying some time with your family, for example. Even worse, things can happen when you don’t follow instructions. There have been many, many instances of employees being injured in the workplace because they didn’t follow instructions. In fact the majority of workplace accidents happen because people don’t follow instructions. So, think of following instructions as a Workplace Health and Safety issue which will save you time and money. Not to mention the burden of someone having been injured in your workplace. Following instructions is important to make tasks simpler, to ensure things are done effectively, to eliminate confusion and to save time. When instructions are properly followed, things work well. People who follow instructions show that they are cooperative, intelligent and dependable. Let’s have a little recap. If you don’t follow instructions you may: • Be entitled • Less productive • Have an inflated sense of your own abilities • Increase workplace safety risks Good luck with your next Ikea task.
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PRODUCTS - Puqpress & Ergonomics
You unpack your gleaming new purchase with all the excitement of a 5 year old waking up on Christmas morning. You then proceed to start putting your new piece of furniture together. Damn, this is harder than you thought it would be. After trial and error you succeed. However, you notice there are 3 screws left over. Whatever could they be for? They must be for something you think to yourself. Oh well my furniture is standing and hopefully it won’t fall apart. It’s at this moment you think to yourself, ‘why didn’t I follow the instructions ?’
better than women but took on average 20% longer to assemble it than when they followed instructions.
A BUSY 2020 AHEAD! ITâ&#x20AC;&#x2122;S GOING TO BE A BUSY YEAR AHEAD WITH SO MANY COOL EVENTS SCHEDULED FOR THE YEAR. THE GET ROASTED TEAM HAVE PUT TOGETHER SOME OF THE STANDOUTS TO GET INVOLVED IN.
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GOLDEN BEAN AUSTRALIA/NZ - TBA
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SWEETSTOCK LAUNCHES IN MELBOURNE 2020
Sweetstock is a totally new food and music festival experience that will put you on the sugar high of your life! In its inaugural year, Sweetstock will launch in Melbourne on the 28th-29th March 2020, filled with cake battles, dessert challenges, decadent food trucks and special guest Duff Goldman from Charm City Cakes (USA). Along with street performers and circus acts, there is also an awesome music line-up to dance into the neon filled night. Headlining the festival will be dance duo Sneaky Sound System, with upbeat electronic artist Alice Ivy, aptly named indie band Jawbreakers and the crazy Melbourne pop stars Approachable Members Of Your Local Community. More acts to be announced. And don’t think the weekend is all sweetness and love, the competition is fierce in this festival ground, with the SBS Food Australian Cake Battle showcasing some of Australia’s best bakers live on stage in a 60 minute battle, alongside the Australian Dessert Championship for anyone to enter. Teams of
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three, from home cooks to professionals will challenge each other in various categories, including Cupcake, Cheesecake, Pavlova, Pie, Tart and Chef’s Choice. Each competition will win a delicious $5,000.00. If you want to learn from the best then get in quick to register for the masterclass with America’s most sought after cake makers, Duff Goldman. Renowned for his crazy over the top masterpieces, he will be hosting a one off masterclass on the Friday, and will be appearing throughout the festival over the weekend. For those who love to eat rather than bake, there is a competition for you too! Enter the Donut Throwdown to pop as many donuts into your belly within 3 minutes to win a cheeky $2,000.00. Easy! Is that too much sugary action to pack into two days you may ask? Absolutely not. As well as that there are show-bags, a sweet expo, live art, retro car show, free kids rides and thankfully for the parents there’s bubbly and cider! Tickets are on sale now at sweetstock.com.au
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MELBOURNE 28TH-29TH MARCH 2020 | SWEETSTOCK.COM.AU
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a totally festival experience
Two days of
live music /competitions /demos /expo /and more
Ad - sweetstock
Sweetstock is a two day indoor & outdoor festival with the trademark quirkiness of Fat Apple event co. /sweetstockfestival
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sweetstock
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/sweetstock
comp
WE WANT BREW! COLD BREW COMPETITION
COMPETITORS WANTED TO BE HELD AT SWEETSTOCK MELBOURNE
28TH/29TH MARCH 2020 AWESOME PRIZES MORE INFO: TILLY@CAFECULTURE.COM 129
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MELBOURNE SHOWGROUND 14TH-15TH OF MARCH | MEATSTOCK.COM.AU/MELBOURNE/. Getroasted | 2020
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MEATSTOCK 2020
With Melbourne being the food capital of Australia, it’s no surprise that the sold-out success, Meatstock, is back for its fourth mouth-watering installment. The festival will be heading back to the Melbourne Showground for another round of all things blues and barbecue on the 14th-15th of March, with tickets on sale at meatstock.com.au/ melbourne/. As always Meatstock will present some of the juiciest names in the music and BBQ scene, with this year’s headliners the Alt Aussie rockers, Jebadiah, and our favourite international personality Big Moe Cason as well as three new American pitmasters. Big Moe who has now competed in over 250 competitions across the states, will be hosting the hugely popular Texan BBQ Masterclasses. Always up for a fan pic, you won’t miss his smiling face wandering through the festival over the weekend. As new talent for 2020, the Festival Directors are super excited to welcome third generation American pitmaster, Wayne Mueller, of the world famous Louie Mueller BBQ to the stage. 70 years strong, Louie Mueller BBQ is where people come to experience their first BBQ epiphany, with many well known professionals in the scene acknowledging Bobby and Louie Mueller for illuminating the way. Wayne was named #4 most influential BBQ pitmaster/ personality in America by Fox News in 2015 and
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Louie Mueller BBQ is currently ranked 5th on the Best BBQ Joints of Texas list. Meatstock also welcomes the boys from Blue Oak BBQ in the US. New Orleans natives, Ronnie Evans and Philip Moseley, started Blue Oak in 2012 by smoking meats in a small popup inside the uptown dive bar, Grits. From there they gained a cult following, eventually moving to a larger pop-up and then finally in 2016, their very own brick and mortar store. Since opening, the duo has made a name for themselves serving up some of the city’s finest smoked meats, sides, and sandwiches. Over 50 teams from across Melbourne and counting will be battling it out at the fourth Meatstock Melbourne Barbecue Wars for $15,000 in cash and prizes and more importantly to be crowned the best barbecuers in the land. Our favourite butchers will also be back, going head to head to be Melbourne’s best in the biz. What is sure to be a hit is the inaugural Melbourne Sausage Sizzle Throwdown! Professionals (yes, there are competitive rankings) will go up against anyone to compete for $1,500.00 cash and a multitude of prizes. The 2-day line-up also includes Rod + Custom Rumble, free rides for the kids, barbecue expo, live art, refreshments by Liberty Brewing and Jack Daniels, plus more. meatstock.com.au/melbourne
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JAKARTA
What a perfect way to shrug the winter blues than taking a flight to Indonesia and enjoying a quick glimpse of summer. I was invited to showcase our Java Roma Global Barista Challenge Competition at the Food and Hotel Indonesia trade show in Jakarta. The ASEAN Coffee Federation invited Cafe Culture to assist in running this fun team competition, inviting sixteen teams from all around South East Asia. Justin Metcalf who is an Australian coffee roaster, and board member of the event was also head judge for the competition. Justin is very familiar with the Cafe Culture team based competition, having competed and judged in its past format. The competition has had many past lives where it was formerly known as the ‘World’s Richest Barista Competition’ and before that it was the ‘Trans-Tasman Barista Competition’ – as the name would suggest, a competition between Australia and New Zealand. The ASEAN Coffee Federation Director Steven Tan and assistant Zann Wong did a great job organizing sixteen competing teams with only one month of lead time. Teams came from Malaysia, Vietnam, Laos, Singapore, Indonesia, Bali and Thailand. The competition is based around making coffee, and making it fast, to a high quality of standard in a realistic cafe environment. Two teams of four baristas competed opposite each other to race the clock making fifteen drinks in ten minutes. The ASEAN Coffee Federation organized many of its members to help sponsor the event helping to create a generous prize pool of $10,000. The Singapore team (The Expendables) proved to be too hard to beat, taking home the prize money and trophy after having to replay a
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second final against ‘Hungry Birds’ from Bali for an exciting finish. The competition invited experienced international judges from all over the ASEAN regions. The list included Basil Vasiliou from Starbucks Indonesia, Craig Lawson from Alternative Dairy Co, Ibrahim Bin Ahmad from Tin Nghia Coffee. I also had the pleasure of judging this fun event, it was a rewarding experience to see our event turn into such a professional competition, outside of Australia. Food and Hotel Indonesia combined with the Indonesian Coffee Association also ran a Coffee Roasting Competition at the trade show. The winner for 2019 was from Expat Coffee in Bali, with their senior roaster Sermy Samma taking the glory of being Indonesia’s number one coffee roaster. It was a pleasure to go home via Bali and have the opportunity to hang out with the Expat team and help Sermy celebrate his victory. The founders of Expat, Shae and Jess McNamara, put on a staff party to celebrate the win which was a fantastic team effort from all the staff at Expat. Shae and Jess have grown Expat into a sizeable business, with 3 locations now open in Bali and many other cafes in Bali are now using Expats’ designer coffee blends. Shae and Jess have worked hard to replicate a specialty coffee business in Bali and to recreate an Australian cafe culture around the concept. Like many Australians that visit Bali most will make the effort to hang out at Expat Cafe enjoying the familiar Aussie cafe experience. Best of luck and thankyou for letting us be part of the Expat family for a few days. Sean Edwards, Publisher Café Culture.
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THE NEIGHBOURHOOD PROJECT How often do you have a café full of patrons, all sipping on their drinks alone, or with only the company of a mobile phone? It seems Australians are struggling to connect with one another socially and Neighbour Day has made it their goal to change this. Australia is in the midst of a loneliness crisis, with many in our population experiencing a deficit of social connection. When we reflect upon loneliness, many of us will think of social and emotional isolation. We may contemplate a lack of important and meaningful relationships, perhaps an absence of companionship and social interaction with others. “Research shows that one in ten people lack social support or connection, one in six experience emotional loneliness, and just under 1.5 million Australians report they have been lonely for a decade or more,” said Ms Sam Robinson, National Neighbour Day Campaign Manager for Relationships Australia. “Recent research commissioned by Relationships Australia, reveals that the most immediate effect of participating in Neighbour
“
Day is that it creates new relationships, renews past relationships, and deepens existing relationships,” said Ms Robinson. “In 2020, Neighbour Day is looking to flip the loneliness discussion to get Australians to focus instead on the importance of belonging – to start people thinking about how they can put their energy into creating positive and meaningful social connections with people outside of their normal groups and relationships. These social connections might be one-off moments or regular and lasting interactions that create one to one relationships or become the starting point for an ongoing group.” “Neighbour Day is Australia’s annual celebration of community. This year we’re supporting cafés across the country to help foster strong personal bonds and boost community connection that lasts year round. We are delighted to have the support of both Café Culture and COBAA to help us spread the message to cafés far and wide.” “Our new campaign, The Café Conversations Project, encourages cafés to take some form
As natural hubs for social interaction, cafés have all the elements needed to create connections and to share great conversations. With a little creativity, enthusiasm and preparation, cafés can tap into this opportunity to engage their customer base for a good cause”
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of neighbourly action or activity on the last Sunday in March. However, we’d love for cafés to get involved in the project in the days and weeks leading up to Neighbour Day and really make March a massive month of creating connections!” Ms. Robinson said. To support and inspire cafés to get involved, Neighbour Day has provided an information pack with ready to use resources and ideas – free when you register with The Café Conversations Project online. Participating cafés can also upload a photo of their event(s) to social media, using official Neighbour Day hashtags, for the opportunity to win one of five Neighbour Day gift packs for use in their café and as giveaway prizes for their patrons. Neighbour Day is held annually on the last Sunday in March; however, they believe that being neighbourly shouldn’t be reserved for just one day each year, and that every day should be Neighbour Day. Activities can be held on the day (29 March), or any day that suits your café, staff and customers.
“As natural hubs for social interaction, cafés have all the elements needed to create connections and to share great conversations. With a little creativity, enthusiasm and preparation, cafés can tap into this opportunity to engage their customer base for a good cause”, Ms. Robinson said. “There is no limit to what businesses can do to celebrate Neighbour Day. Each year thousands of people across Australia participate in hundreds of creative and exciting events and neighbourly actions.” The Café Conversations Project provides resources, support and inspiration to help get your café started. Why not join Neighbour Day in their quest to strengthen Australian communities? To learn more about Neighbour Day or The Café Conversations Project, visit the website. neighbourday.org
get invloved visit: neighbourday.org
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THE IMPORTANCE OF MARKET TRENDS –LOOKING AT WHAT IS GOING ON OUTSIDE YOUR COMPANY – SHOULDN’T BE UNDERESTIMATED. IT’S EASY TO GET SO ENGROSSED IN YOUR OWN COMPANY THAT YOU FORGET TO TAKE A STEP BACK AND LOOK AT THE BIGGER PICTURE. BUT THAT IS WHEN YOU CAN SEE WHERE THE FUTURE IS HEADING AND WHAT YOU CAN DO TO STAY AHEAD.
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2020 TRENDS TO KEEP AN EYE ON FOR 2020 Trends come and go as new technologies are found and advances in science are made. Get Roasted have hand picked some current trends consumers are looking for and are worthwhile exploring further so you can keep up with the forever changing landscape within the coffee industry.
As consumers become more educated on the intolerance of lactose and more and more quality alternative milk products become available, non-dairy choices are increasing in popularity. Oat milk in particular is on trend, dubbed to be the next big thing, with its creamy nature, similarity to dairy and effectiveness as a barista blend.
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With scientific evidence proving the effects of beef farmingâ&#x20AC;&#x2122;s affect on carbon emissions consumers are increasingly choosing to reduce their carbon footprint by way of emitting or reducing beef from their diet and opting for more plant based meals.
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Black is the new black! Taking non dairy one step further, consumers are now skipping milk altogether. With more and more filter options and brewing methods becoming available at home and in the cafe it is a lot easier nowadays to get a great cup of joe.
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Sustainability, sustainability, sustainabilty! More and more people are joining the pursuit of global environmental sustainability. From packaging and straws, to coffee and food, people are making purchasing decisions based on the sustainability of the products available.
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2020 Cold Brew has been around for a while now and is gaining traction in the Australian market. The real success can be seen in America where the global Cold-Brew Coffee market is valued at 4 million US$ in 2020 and is expected to reach 30 million US$ by the end of 2026, growing at a CAGR of 32.5% during 2021-2026. * www.marketwatch.com/press-release/cold-brew-coffee-
Cafes are turning to automated robotic equipment to help increase efficiency. The Puqpress, and Perfect Moose are typical examples of this automation. More recently The Rancilio Specialty Egro Super Automatic as showcased at the recent Golden Bean Competiton further proved the move toward automation.
market-2020-top-countries-data-global-analysis-size-growthdefination-opportunities-and-forecast-to-2026-2020-02-05
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The reasons behind peoples decisions to follow a vegan lifestyle vary from environmental factors, animal welfare, health or personal choice. This trend has ebbed and flowed throughout history, but has well and truly made a comeback thanks to current environmental issues and an increase in quality of alternative products. It is predicted that by 2040 only 40% of the global population will be consuming meat, with 35% consuming clean (lab) meat and 25% vegan meat replacements. • www.kearney.com
Cash is becoming less and less relevant each year, with popular tap’n’go systems like Square making the process simple to implement. Square’s data revealed that the majority of consumers (54%) chose to pay with card over cash (46%) when it came to purchasing their coffee beverages this year. • squareup.com/au/en/townsquare/2018australian-coffee-report
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36%
64%
YES
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NO
40%
21%
17%
8% 6% 3% 1%
3%
2%
Under $10 $11-$13
$14-$16
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$17-$20
$21-$24 $25-$28 $28-$30 $31-$35 Over $35
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37%
63%
NO
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YES
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Co Ri sta ca
2%
Ke ny an
Ho nd ur an Yu nn an
4%
In di an
PN G In do ne sia n
Br az ili an Co lo m bi an Et hi op ia n S Am o u er th ic an 31% 30%
11%
8%
5%
4%
3%
2%
1%
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THE IMPORTANCE OF QUALITY - INSIDE AND OUT
Coffee roasters are great at roasting coffee, and put a great deal of time and effort - not to mention blood, sweat and tears, to provide a great coffee experience for their customers. However.... there is much more to a coffee bag than the beans inside. A quality bean deserves an equally superior packaging option and design that entices the customer to make a purchase.
At the recent Golden Bean Competition and Conference, roasters were invited to send in some of their branded coffee to sell at a silent auction in aid of the fire crisis that ravaged much of Australia. Generously, approximately 50 bags from roasters around Australia were donated for hampers in preparation for the auction. Looking at the array of coffee en-masse one could not help but notice a handful of stand out designs, which led to a discussion on the importance of branding, design and packaging choice. So, what makes for an eye catching design that lures in a customer? Effective design involves clever use of fonts, graphic elements and use of colour and space in an effort to communicate an idea with the ultimate goal of selling a product or service. The following bags were chosen as 3 stand-out examples, utilising clever design.
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4
The packaging of your coffee is a promotion of your brand. It should therefore visually represent your companies ideals, purpose and place in the market. Effective design applies to all aspects of your businesses promotional activities whether that be social media, webdesign, packaging or advertising. An investment in design is an investment for your business. by Boni Lornie
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149.
Phone. 1300 137 344 Email. au.sales@pentair.com Web. www.everpure.com
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