Cafe Culture Magazine Issue #45

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 45

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TECHNOLOGY

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TEA & CHAI

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LIQUOR

For all things coffee.

Available online and delivered to your door.

Now with a new training facility in Osborne Park,WA

Photos @ Dimattina CafĂŠ WA

Follow us on

www.dimattinacoffee.com.au

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6.

Cafe C O N T E N T S

32. 5 WAYS TO MAKE YOUR SOCIAL MEDIA SIZZLE R O A S T E R

What makes us connect with some content on social media and not others? As café owners 82. the GLUTEN FREE posed to and operators, major challenge No longer a new concept inan thisimpact day in you is cutting through and making the highly competitive space that is Facebook, and age, gluten free products on café Instagram, Twitter menus and Snapchat. and restaurant are not only

P R O F I L E

WOOD

15. CAFFEINE HORSEPOWER

We take a look at personalities in the coffee industry that R O A S T E R we see regularly, and link them to horsepower and speed that complement their highly caffeinated lifestyles.

common, but are essential if you want to cover the needs of your customers.

P

R O F I T

SPECIALTY

tea service 36.

50. THE WOOD ROASTER The most common source of fuel used to supply a coffee roaster with heat is gas. The Wood Roaster, however, roast their coffee beans the traditional way, exclusively over a fire fuelled by Ironbark wood.

ADD US ON BOTH TWITTER

The Australian café industry is very trend driven, and now with beer and wine making its way into cafés, the liquor market is also being affected by what is “on trend”.

Regulars.

R l

42. From our early childhood experiences of an 80.

FARMSTAY afternoon teaCOFFEE stemming from our English roots to our HAVE YOU EVER WHERE more recent European style teaWONDERED brewing methods, our COMES with FROM? tea COFFEE culture is brimming ethnic diversity.

9. NEWS FROM ABOVE

Regulars 12. CULTURED PRODUCTS

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

News from above with Phillip Di Bella.

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

Some of the latest and greatest products to 9.

NEWS FROM ABOVE hit the café and hospitality marketplace.

News from above with Phillip Di Bella.

14. CULTURED GOSSIP 60.

CAFÉ PEOPLE Get the latest news for café owners and the Meet Scott Browning from MPM Marketing. café industry.

33. THE CAFE BIZ SHOW GUIDE Cafe Biz launches in Brisbane.

94. HOT CAFÉ REVIEWS check out some of the best cafés from 88.We HOT CAFÉ REVIEWS

thesome country.

Wearound check out of the best cafés from around the96. country and overseas. GUIDE ADVERTISERS supporting the café industry.

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ATTEND the conference & judge Attend the event, participate as a judge, learn from professional industry speakers and connect with like minded people at fun sponsored evenings.

NEW in 2017

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6. BY KEVIN CHILVERS

EDITOR CAFÉ CULTURE MAGAZINE

THE MAGAZINE FOR THE CAFE INDUSTRY AU $14.95 ISSUE 45

editor’s

NOTE. WELCOME TO

I

Kevin Chilvers with Luke Higgins //

issue 45 OF CAFÉ CULTURE MAGAZINE

t’s been a super busy start to 2017 with the Café Culture International team being stretched around the world – UK, America, Japan, China, Netherlands, New Zealand & France. I would like to take this opportunity to introduce Fi Mason. Fi heads up our NEW London office and been busy out and about connecting with London cafés. Check out the first of Fi’s café adventures on page 44, and stay tuned to for more to come.

I get a real buzz from travel and getting to interact with positive, caffeinated people. In my recent travels in north NSW I caught up with Luke Higgins, owner of My Mates Place Mobile Coffee Kombi. Luke, is a humble, hard working barista and has become very well known across the Coffs Harbour region (and well beyond) as a genuinely good guy. All coffees are served with a joke and a cheeky smile, another trademark of the iconic blue Kombi van.

This is what’s great about our industry; it requires so many different personalities and skill sets to operate effectively. Luke is doing the right gig. He loves what he does – being out amongst the people and making their day a little brighter and a little more caffeinated. Thanks for letting me get behind the wheel of the Kombi too Luke… I almost got away with your ride!

I’m a pretty keen runner, as many of you would know. I seek to combine my interests wherever possible and learn more about others and (sometimes surprisingly) myself.

In Melbourne recently I caught up with Jason Dowding, owner of the Blessed Bean café and coffee roastery in Wagga Wagga. We set out for a run and chat recording a surprise 10km personal best whilst talking about all things cafe.

I remember visiting the Blessed Bean on its opening day just over 5 years ago. Since then Jason’s business has gone on to win many local and national awards. Running a business is

very much #RewardForEffort based. Jason dug deep out on the run and demonstrated the determination and fighting spirit that has made him the successful business owner he is today.

Our Café Culture team is now prepping for the annual Golden Bean Coffee Roaster Competition & Conference events.

NORTH AMERICA • 13th – 16th September • Double Tree by Hilton, Portland, Oregon AUSTRALIA & NEW ZEALAND • 21st – 25th November • Rydges, Port Macquarie, NSW Put these dates in your calendar NOW. The Golden Bean is the world’s largest coffee roasters competition with over 2,000 coffees being entered across the 2 events. This year we are officially inviting New Zealand coffee roasters to participate in the Australian event making this a combined Aust & NZ roasting conference / competition. I urge you to come along and participate as a judge at the conference and enjoy four days of educational seminars and fun sponsored evenings.

Two word’s that never seem far apart are “Coffee” and “Journey”. When I met Café Culture Publisher, Sean Edwards, just over 15 years ago, he gave me a cheeky grin when I ordered a Cappuccino. That moment officially kicked off my coffee journey and I can now proudly boast that I’m a piccolo and filter coffee lover. Where did your “coffee journey” start?

Over the next few months Sean Edwards and I will pretty much be living out of suitcases visiting cafés and coffee roasting businesses throughout Australia and North America. We look forward to hearing your stories and sharing ours with you in our next edition (highlighting some of our most interesting encounters). For now make yourself a piccolo latte and enjoy the read of Café Culture Magazine #45.

TECHNOLOGY

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TEA & CHAI

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LIQUOR

ISSUE 45 OF CAFÉ CULTURE COVER: TERISSA KERR-ROBINSON OF THE HUNTER VALLEY COFFEE ROASTER ON HER CAC WINJEEL. FIND OUT MORE ON PAGE 15.

CONTACTS EDITOR, SALES, MARKETING, BUSINESS DEVELOPMENT MANAGER - KEVIN CHILVERS KEVIN@CAFECULTURE.COM MOBILE: 0410 504 059 ART DIRECTOR - JAY BEAUMONT JAYBEAUMONT@GMAIL.COM GRAPHIC DESIGNER - BRONWYN MARTIN BRONWYN@CAFECULTURE.COM GRAPHIC DESIGNER - ROXANNA CHAN ROXANNA@CAFECULTURE.COM PRODUCED AND PUBLISHED BY CAFE CULTURE INTERNATIONAL MANAGING DIRECTOR - SEAN EDWARDS PHONE: 0419 287 608 PO BOX 5728 PORT MACQUARIE NSW 2444 SALES EXECUTIVE - CHRISSIE SCHEDNY CHRISSIE@CAFECULTURE.COM MOBILE: 0427 147 218 CAFE PULSE RESEARCH DIRECTOR - DAVID PARNHAM DAVID@CAFECULTURE.COM MOBILE: 0423 200 206 FINANCIAL CONTROLLER - KRISTINE EDWARDS ACCOUNTS@CAFECULTURE.COM MEDIA RELEASES TO INFO@CAFECULTURE.COM

No part of this publication may be used, reproduced or transmitted in any form or by any means without prior written consent of the publishers.

DISCLAIMER: Views expressed by advertisers and contributors do not necessarily reflect the views of the publishers. While every care is taken to provide accurate information the publishers do not accept any responsibility for the accuracy of information included in this publication.

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CONTRIBUTORS CONTRIBUTORS. MELANIE MOKKEN Melanie is an enthusiastic Dutchie with a dream job, where her passion for sustainability, love of coffee and her not-so-guilty (more like proud) pleasure in chocolate are combined. As Market Development Manager for UTZ, a global sustainability program for coffee, cocoa and tea, she connects people across the world over their favourite products. After living in Amsterdam and Cape Town, Melanie has now embarked on an exciting journey down under - making Sydney her home - in order to help Australian companies create a sustainable coffee, cocoa and tea industry.

LUKE SHILLING Luke has been in the coffee industry for 17 years as a barista, trainer, judge and owned Ltd Espresso, 2x Beanhunter Café of the Year.

Luke now consults around the world, teaching others how to pour latte art on coffees.

INDIA READ

ZACH MAZRIM Zach Mazrim is the editor and photographer for Cafe Culture China. He has spent the past several years noting the rapidly expanding coffee scene in mainland China. His interest in the journey coffee takes from the farm to the café has sent him exploring everything from growing regions and processing methods to the

ANNE COOPER Anne has over 23 years' experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certified Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne.

latest café innovations and coffee preparation.

India is the Marketing and Social Media Co-ordinator at Bennetts. Passionate about learning and communication, India has a Bachelor of Arts majoring in Literature and Art History from the University of Melbourne, and is continuing her Post-Graduate studies in Design Strategy and Innovation at Swinburne University. India is committed to helping Bennetts, their customers and ultimately consumers, by bringing the global coffee and tea industry closer together through collaboration, sustainable outcomes, as well as new knowledge, technologies, education and data.

CHRISTINE COTTRELL Christine is a widely travelled coffee enthusiast with a passion for writing and photography. She’s the author of the Barista Bible (now in its 2nd international edition) and the Perfect Espresso Training System - a series of coffee books and training materials that are now selling globally.

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F R O M

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KEY CAFÉ TRENDS TO CONSIDER IN 2017

A B O V E

ith the New Year well and truly rung in,

sushi, $10 lunches, and salad bowls will keep your

many café owners have settled back into

café competitive.

usual trade after the hustle of the holiday

This trend extends to dinner trade as well. Eating out for dinner has become about getting hearty food

More than 1

that is quick and good value. Consumers are turning

Coffee Blend - Coffee drinkers

trends should owners prepare for in the face of ever-

away from fine dining and indulging in long dinner

are more discerning than ever when it comes to the

changing consumer tastes?

sessions, unless it’s for a special occasion. We’re also

coffee experience they are looking for. They are also

seeing a decline in the concept of visiting a café for

interested in knowing where and how their coffee

consider adopting in your business.

dinner. Consumers are more likely to visit a restaurant

was grown.

Quick and High Quality - Industry data is showing

or retailer that focuses on one type of food or cuisine,

us that customers want convenient food that doesn’t

in order to enjoy a more specialised menu.

and even adding a single origin to your grinders, so

sacrifice on quality. People’s lives are getting busier,

Meal Delivery Services - We’ve seen the growth of

customers can experience different flavour profiles

so this is driving demand for premium, on-the-go

meal delivery apps such as UberEats and Deliveroo,

from different regions. Your coffee-connoisseur

food items. They are also expecting their dollar to go

and we can expect this trend to continue. People

customers will appreciate being able to choose what

further than ever before.

are willing to pay that bit extra to have their food

type of coffee bean they end up drinking.

period.

But what lies ahead for the industry in 2017? What

Here are some key trends to keep your eye on and

A 2016 IBIS World Industry report states that “… food has increased as a share of industry revenue over

Consider offering more than one coffee blend

Just like in previous years, the café industry is set to

delivered to their door, at home and at work.

They are also developing higher expectations for

become more competitive in 2017. So to stay ahead

the past five years,” which shows the importance of

the quality and type of food that can be delivered -

of the game, look for what’s happening next and see

really nailing your menu and cost of goods to remain

they want more than just pizza. Having your menu

if your business can leverage off certain trends.

profitable.

available to order and delivered through an app

For breakfast and lunch, having quick-to-order,

your customers want; they will always be the key to

and reach more customers.

your long-term success.

CASTCC FEB 2017

pre-made options that are high quality, such as wraps,

But most importantly, remember to listen to what

service can be a great way to increase your revenue

d

Custom printe packaging

www.castawayfoodpackaging.com.au

10. WITH SEAN EDWARDS

SEan edWarDs Is saLad maN

[ IS YOUR MENU ON TREND? ] AS WE ENTER INTO THE NEW YEAR, OUR MINDS ARE OFTEN RACING WITH COOL IDEAS AND FRESH OBJECTIVES ESPECIALLY IF YOU HAD THE CHANCE TO HAVE A GOOD REST LIKE I DID OVER THE CHRISTMAS BREAK.

M

ost of us get excited and make outstanding New Year's resolutions that often don’t make it into reality. This year I personally vowed not to be so predictable, to stick to my guns, and follow through with my resolution. My main objective for this year was to look at healthier lifestyle choices, with a better routine that I could maintain easily whilst I travel. A big problem for busy people is to find that balance with simple life tasks like eating, drinking, sleeping and exercise. Being on the road and eating out all the time, it can be very hard to get a good balance of eating the right food at the right times. Luckily for me, the café scene in the hospitality industry has become a far healthier structure than other hospitality segments worldwide.

I have just spent the last few weeks in San Francisco and the food concepts are all on trend, with many cafés getting away from a traditional bread based menu and incorporating more salads, vegetables and

proteins such as lean meats and legumes.

Traditionally the USA has been notorious for eating out, with fat and sugar permeating almost every choice on offer. Now I see café menus offering better healthy choices that also present well and taste good. The meals were all good size portions that left me content and satiated. It’s not only the independent cafés following the clean eating trend; many coffee chains are also adopting these healthy changes to their menus.

The café salad menu back home is getting boring and stale, with everybody serving up the same old pile of wilted rocket drizzled with a balsamic reduction. I’m sorry, but this doesn’t cut it anymore. It’s time now for café salads to evolve, revamp and be taken to another level, like I have witnessed on my recent travels.

I get very excited when I see a green salad with added grains like quinoa or barley. The added sweetness of dried fruits and crunchy textures like toasted nuts and cranberries.

The salad is then drizzled with a tasty citrus

infused dressing and served with some nice toasted bread and accompanied by single estate olive oil. Yum! Now throw in some lean smoked meat, and I can feel my body sing with healthiness.

The nice thing about the salad I just described is it is very profitable for the café owner. You can charge good money, because this is what the market is yearning for it. I was happy to pay $15 for a large chopped salad, as it made me feel refreshed and content, so value for money was no objection. Nowadays, as people become more aware of what they put into their bodies, when it comes to eating out, healthy menus are nearly top of the "on trend" list.

Like I always say in my rants, the nice thing about a café menu is you can experiment until you get it right. It’s not like you have to make major infrastructure changes to the business to put in some healthy life choices for your customers.

So get "on trend" and on to a healthier lifestyle.

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

12.

CULTURED

Espresso Martini

BY JUSTIN METCALF, WORLD BARISTA JUDGE This ready to drink Espresso Martini is developed by coffee experts, ensuring the cold brew coffee is perfectly designed to retain a crisp and bright espresso flavour. The cold brew coffee is mixed with quality vodka and coffee liqueur, to deliver a fully-prepared, authentic, world-class Espresso Martini. Roasted and ground, the sweet and full-bodied Arabica beans are patiently brewed over 48 hours using chilled filtered water. The Espresso Martini is a delight and a luxury, best enjoyed ice-cold. Just chill, shake well and pour to produce a thick bubbly crema over a dark alcohol base. We make a range of product pack sizes and formats, so that you can enjoy on your own or with friends.

CONTACT LUXE-BREW PTY LTD

T. (03) 9800 0088 E. service@luxe-brew.com W. www.luxe-brew.com

FOR THE

CHOCOLATE

connoisseur Luxuria Emporium hot chocolate is a rich, intense flavoured dark chocolate containing decadent flavours, sourced from only the finest cocoa bean plantations on the Ivory Coast. Our supreme blend of cocoa creates a delicious hot chocolate with a mild intensity and smooth texture, finishing with a fruity and pleasant aftertaste. A 1 kg pack contains a minimum portion of 40% pure cocoa. This rich, creamy, thick chocolate is made from only the finest quality nature has to offer. Available exclusively from Buccheri Group.

CONTACT

T. 1300 268 426 W. www.buccherigroup.com.au

TEA & SPICE Chai Tea & Spice is all about quality specialty chai, offering both a wet and powdered chai option. This handcrafted "wet" chai recently won Fine Food Australia 2016's Best New Product, and is served in cafĂŠs and distributed by specialty coffee roasters all over Australia. It is also vegan friendly, and only has a 30 second steeping time! Tea & Spice also offers their popular Powdered Chai Latte, which has less sugar and more spice.

ARE YOU A SPECIALTY COFFEE ROASTER? Tea & Spice Specialty Chai are on the lookout for coffee roasters to become distribution partners of their powdered and award-winning "wet" chai products.

For more info, distributor enquiries and online orders, contact us.

CONTACT TEA & SPICE SPECIALTY CHAI

E. contact@teaandspice.com.au W. www.teaandspice.com.au I. @teaandspice

CUltUreD

Byron Canvas Aprons

Mr. Bean

Named after Australia’s Byron Bay, famous for its creativity and simplicity, the Byron Collection provides optimum space for personal branding, allowing people to get creative. Their simplicity and soft natural colours guarantee that the aprons will complement any environment or setting.

Carrying the high standards maintained throughout Chef Works’ wide product range, the Byron’s Canvas Cotton fabric ensures strength and durability. The tight weave of the fabric holds the apron's shape through heavy usage and increases resistance against splashes and spills. The cross back feature of the canvas aprons provides a comfortable, lightweight feel by spreading the weight across the shoulders.

COLD BREW

COFFEE

13.

CONTACT CHEF WORKS

T. (02) 9517 2699 E. sales@chefworks.com.au W. www.chefworks.com.au

Mr Bean Cold Brew is the result of our true love for combing cold brewing methods with superbly roasted coffee. Brewed in our specially designed stainless steel vats for 20+ hours using chilled 0.02 micron filtered water.

One 500ml bottle of Mr Bean Cold Brew Concentrate makes up to 16 serves with endless mixing combinations. Ideal for ice coffee beverages, smoothies, coffee cocktails, affogatos, raw treats and so much more.

Contact us to become a Mr Bean Cold Brew stockist. Free freight on all orders Australia wide.

CONTACT MR BEAN COLD BREW COFFEE

E. orders@mrbeancoldbrew.com T. Polly 0452208907 / Jack 0407666539 W. www.mrbeancoldbrew.com

IT’S NOT JUST A BAG OF BEANS. RANGE OF COFFEE BLENDS WITH UNIQUE AND COMPLEX PROFILES PROFESSIONAL SUPPORT TO GROW YOUR BUSINESS ONGOING COFFEE EDUCATION AND TRAINING PERSONALISED SERVICE TO MATCH YOUR NEEDS. NO LOCK IN CONTRACTS

Call us today to arrange a complimentary SWOT assessment of your business with one of our account managers & to discuss your wholesale coffee needs.

1800 332 163 DIBELLACOFFEE.COM

14.

A CONCEPT NEVER SEEN BEFORE

Contact: Paul 0439 649 917

www.ranciliogroup.com

15.

A

round five years ago we did a great article on coffee people and their autos. It was exciting to link people to a vehicle that expressed their personalities. We had some surprising rides presented, and it was a fun story that our readers talked about for years.

We thought it was time to take another look at people in the coffee industry, the personalities we see regularly, and link them to horsepower and speed that complement their highly caffeinated lifestyles.

We asked our participants about

their machines, so they could tell us the technical details like horsepower, top speed and the tricked up features under the bonnet.

We were shocked to find out we had some pretty serious horsepower lovers out there in our space, and not all were the men of our industry. Terissa from The Hunter Valley Coffee Roaster impressed us all with her ride: an antique fighter plane that regularly flies her around the East Coast of NSW. She definitely won the horsepower section of this article with this amazing piece of aviation history.

TERISSA KERR-ROBINSON The Hunter Valley Coffee Roaster

CAC WINJEEL

Engine Specs Cylinders: 9 Configuration: Single row radial Displacement: 985 cubic inches 15.5 Litre Horsepower: 450 hp RPM: 2300 rpm max Supercharger: Single stage centrifugal with 6:1 compression ratio Oil: Remote sump oil tank holding up to 42 L

THE AIRCRAFT IS A “COMMONWEALTH AIRCRAFT CORPORATION ‘WINJEEL’” OR, A LITTLE EASIER TO SAY, CAC WINJEEL. The aircraft is an Australian designed advanced trainer built specifically for the Royal Australian Airforce. There were 63 Winjeels built between 1955 and 1957; this one, known as Number 27, was built in 1956. The aircraft operated with RAAF as a trainer from 1956 through until 1977.

It was then used as a Forward Air Control aircraft, where it would co-ordinate ground attacks with Mirage and then F-18 Hornet aircraft.

The engine is an American built Pratt and Whitney 9 cylinder radial. Originally designed in the 1930s, the Pratt and Whitney 985 “Wasp Junior” went on to power many military and civil aircraft during the WWII and post war era, with over 39,000 being built. The 985 Wasp Junior and its bigger brother the 1340 Wasp developed a well deserved reputation for dependable reliability. Bringing many damaged aircraft and

pilots home from hostile engagements with the enemy, sometimes even with severe battle damage, the engine would keep on running long enough to get the pilot and crew to safety. Pratt and Whitney would take on this reputation as a source of pride and it became the company's motto: “Pratt and Whitney, Dependable Engines”.

During take-off, the Winjeel will reach 100 kph in about seven seconds, but this speed is not yet enough for flight. The Winjeel will take-off at about 110 kph. During flight, the normal speed is about 110 kts, which equates to 203 kph. The aircraft can reach speeds of up to 180 kts, pushing the needle to 330 kph.

Winjeel 27 has been with us for six years now.

It has given us some fantastic experiences and some that we call "character building". As many

will know, old engines have their challenges.

"Number 27’s" most recent mission was a huge success when, at the eleventh hour, she was scrambled to fly Terissa and I to represent our coffee roasting company, "The Hunter Valley Coffee Roaster" at 2016’s Golden Bean in Port Macquarie. She then did a sterling job at transporting our Gold Medal for Australian Coffee home to the Hunter Valley.

16.

RANGE ROVER

JUSTIN HUMPHREY Bounce Coffee • 2013 Range Rover Evoque • 177 kW HP (200 soon …)

• 0 - 100 = 7.6 seconds FEATURES 22 inch 30 series Pirellis, lowered, turbo charged, more engine work coming…

SEAN EDWARDS Cafe Culture International • 2016 Jaguar F-Pace • 340 HP • 0 - 100 = 5.3 seconds FEATURES 3 litre turbo diesel

JAGUAR

ANDY FREEMAN CoffeeSnobs • Kawasaki Ninja H2R • 326 HP (243 kW) • 0 - 100 = 1.8 seconds FEATURES Supercharged 1000 cc.

Fastest and most powerful production bike in the world.

Top speed - have done 300+Kmh in testing, hoping for 350+Kmh and the Australian land speed record on the salt flats in South Australia soon.

17.

KAWASAKI

FLINN LAMBERT Pentair • BMW 320D • 2007 • 0 - 100 = 7 secs (Easily done …)

FEATURES Nickname: The Blackheart (named after Joan Jett) - just bad arse enough, but not enough to get me in trouble.

Engine: 4 cylinder, computer-controlled variable geometry 2 L turbocharger.

Modifications: All white leather seats, black piano trim interior, sports seats.

BMW Photo courtesy of Jane Cottrill

18. BY MELANIE MOKKEN UTZ

tea That’s my CUP OF

AH ...TEA. SAVIOUR OF AFTERNOONS AND SOOTHER OF STRESSFUL SITUATIONS. THIS WONDERFUL DRINK IS MAKING A COMEBACK, AND RESEARCH SHOWS CONSUMERS WANT IT TO TASTE GREAT AND DO GREAT THINGS FOR THOSE WHO GROW IT. THIS TIME, IT’S ALL ABOUT DRINKING RESPONSIBLY, SAYS UTZ’S MELANIE MOKKEN.

hose Aussie ancestors knew what they were about, especially when it came to drink. No, not that kind of drink - back in the 1800s, Australians held the world record for drinking the most tea per person, beating even the tannin-addicted Brits at their own game.

In the intervening years, coffee took over from its paler cousin, but tea is once again making a comeback in the Australian market, with consumers becoming more aware of the health benefits and the ever-widening availability of different flavours and origins.

In fact, from herbal tea to Rooibos, Oolong to Jasmine, tea has never been so popular. It’s even starting to give rise to new trends, such as pairing tea with cheese instead of wine (yes, really), and tea blending and mixology evenings.

(NOT) ALL THE TEA IN CHINA A good old cuppa is the most popular drink in the world after water, with tea grown in over 50 countries worldwide.

While it’s actually native to Asia, almost 80% of the world’s tea now comes from four countries: China, India, Kenya and Sri Lanka.

Australia has its own history with tea, with Aboriginal Australians brewing and drinking their version from the plant species leptospermum long before Captain Cook came along and proclaimed it “tea”. When the first naval fleet

arrived from the UK a couple of years later, they brought with them copious amounts of what we now see as more traditional tea, produced from the leaves of camellia senensis. And so the Australian tea industry was born - today, the country still produces small amounts of its own, mostly in New South Wales and Queensland.

TROUBLE BREWING But tea is a heady mistress, and needs a lot of love and attention to thrive. It needs space, and won’t produce its first usable leaves until five to seven years after planting. Once it does crop, it needs to be harvested by hand, as machines will damage the delicate leaves.

Partly because of this, the tea industry faces several challenges in its methods of production and workers’ conditions.

Nowadays there are about 13 million smallholder farmers and tea plantation workers globally, but many work for low wages in unhealthy working and living conditions. The delicate but lowly task of plucking tea leaves most often falls to women, who then miss out on leadership and management roles.

Few tea farmers own their own land, and so opportunities for economic advancement are slim.

Meanwhile, environmental issues aren’t helping. Climate change is increasing temperatures and causing more variable rainfall

patterns worldwide, and the ever-sensitive Camellia isn’t taking this well, producing smaller crops and lower quality leaves. There’s no two ways about it; life is tough for tea producers.

HOW DO YOU TAKE YOUR TEA? Research shows that Australian consumers are savvy about such issues, and keen to know that the tea they drink is helping to address problems, not adding to them. In February 2017, research firm Datamonitor reported of the Australian hot drinks market, “Consumers [are] becoming more concerned about the origin and quality of products. Manufacturers answer this demand through their commitment to sustainability, as well as ensuring they use ingredients and produce that is of a high quality and adheres to ethical practices”.

One way of working towards these ethical practices is to source tea grown under a certification scheme. Such schemes are committed to sustainability, which means improving both growing conditions and workers’ lives, while taking care of the environment.

UTZ certification, for example, puts in place a strict code of conduct that requires better harvesting and plucking methods, better handling of fertilisers and pesticides, and better conditions for workers. If producers fail to meet the conditions within a set time frame, they cannot become, or remain, certified.

19.

Kalimuthu Saraswathy (48), tea farmer, is now a team leader and trade union leader

Producers also receive a premium for their certified tea, which can then be reinvested in the farm or estate in order to make further improvements over the longer term.

In addition, a good traceability system - part and parcel of certification - connects farmers with successful actors throughout the supply chain, meaning a stable supply of high-quality product that’s traceable all the way from the field to the customer’s cup (or pot). When a dependable supply chain’s in place, both buyers and producers benefit from knowing exactly where and when the tea is coming from.

IT’S IN THE BAG While talk of good agricultural practices and traceability is all well and good, what consumers really want to know is, does it work? Well, 37-year-old Subhash Abeywickrama can tell you all about that. Subhash is the hugely enthusiastic General Manager at Mathurata Plantations, one of the largest tea plantations in Sri Lanka.

Ceylon tea has long been famous for its purity and quality, but the industry faces a variety of challenges, and production and quality had fallen dramatically.

Three years ago, Subhash’s plantation was feeling the pinch. Unhappy, disillusioned workers were holding regular strikes, and you couldn’t really blame them. Long days in the baking sun, cramped living conditions with up to 20 families sharing the same building, and a lack of basic necessities such as running water were driving workers to breaking point. But the company was running at the biggest loss of all tea producers in Sri Lanka, and new investment wasn’t an option.

Then Mathurata Plantations signed up to UTZ certification. Now, there’s no point pretending that a magic wand was waved and everything fell into place overnight, but the emphasis on

workers’ rights and conditions, on equality for

ONE FOR THE POT

women and improved growing practices, has brought about some really impressive changes over the last three years.

Here are just a few of them. Four thousand workers have had a full health check, 560 new individual family homes built, clean water has been piped in, Child Development Centres built, nutrition advice and healthy foods handed out, women have taken up management positions instead of traditional plucking roles, savings groups have started up, sun shelters have been built, health and safety rules introduced and separate washroom facilities provided. And that’s just the beginning - there are plans in place for a

Independent research has backed up Mathurata’s experiences, showing that with their focus on improved quality and quantity, stable and integrated supply chains, and improvements in farmers’ lives, certification programs really can help address sustainability and ethical issues.

This allows companies who sell certified products to insulate themselves against fluctuating prices, and at the same time meet the needs and expectations of their customers. And, of course, it means better longer-term prospects for the people all over the world who grow and produce our tea.

It’s what we as consumers already want to see, and demand is only likely to increase as tea’s popularity grows over the coming years. And so the more we can help increase the sustainability of the industry as a whole, the better it will be for everyone. And, the more we can relax and enjoy that lovely cup of tea we’ve all been looking forward to.

Right. Who’s going to put the kettle on?

A VIRTUOUS CIRCLE HAS BEEN FORMED WHERE WORKERS KNOW THEY ARE VALUED, HAVE THE KNOWLEDGE AND SKILLS TO WORK BETTER, AND SO CROP QUALITY IMPROVES AND SALES ARE ON THE UP, GIVING MORE PROFIT TO INVEST BACK INTO THE PLANTATION. lot more.

As Subhash has it, “We already see that dramatic change has taken place. It is making a huge difference to workers’ lives. They know now that we are serious about looking after their needs. In return they support us, which has been one of the biggest advantages of certification.”

In other words, a virtuous circle has been formed, where workers know they are valued, have the knowledge and skills to work better, and so crop quality improves and sales are on the up, giving more profit to invest back into the plantation. Three years ago Mathurata Plantations had the lowest sales of any tea producer in Sri Lanka. Today they are the top performer.

ABOUT The Author Melanie Mokken is an enthusiastic Dutchie with a dream job, where her passion for sustainability, love of coffee and her not-so-guilty (more like proud) pleasure in chocolate are combined. As Market Development Manager for UTZ, a global sustainability program for coffee, cocoa and tea, she connects people across the world over their favourite products. After living in Amsterdam and Cape Town, Melanie has now embarked on an exciting journey down under - making Sydney her home - in order to help Australian companies create a sustainable coffee, cocoa and tea industry. Watch this space! www.utz.org

20. BY JUSTIN BROMAGE POSLYNX

HOW

INTEGRATED

POS easier MAKES CAFE MANAGEMENT

THERE ONCE WAS A TIME WHEN THE ROLE OF A CASH REGISTER WAS TO SECURELY STORE MONEY AND TALLY UP THE SALES TOTAL AT THE END OF THE DAY. AND WHILE, FOR MANY SMALL BUSINESSES THIS REMAINS A MAJOR PRIORITY OF THEIR POINT OF SALE EQUIPMENT, IT IS WORTH CONSIDERING SOME OF THE OTHER BASIC ADVANTAGES THAT CAN BE GAINED BY HAVING A WELL SET UP, INTEGRATED POS SYSTEM. ENHANCES STAFF EFFICIENCY A properly configured POS terminal should be easy for your staff to use. The recent move towards touch screen systems allows more items to be accessible with just one or two touches of the screen. Another critically important factor is having the POS layout set out logically so that when staff are entering a sale, they can quickly and easily navigate between different items.

Most systems include advanced POS functionality designed to improve efficiency, such as table number and customer account tracking, along with condiment item entry when selling certain products. For example, selling a meal can automatically prompt for cooking instructions, sauce options and other inclusions. Therefore, effective POS terminals allow the operator to be quicker when serving customers - reducing wait time and staff overheads.

SIMPLIFIES COMMUNICATION PROCESSES Effective in-house communication is vital whether it’s a waitperson sending an accurate order to the kitchen, correct items being added to a table’s bill by multiple staff, or management receiving up-to-date sales figures from the POS. A properly implemented POS system can significantly enhance this communication.

Recent improvements in network communication allow sales data to be transferred from the front-of-house to the back-office, the storeroom or the kitchen virtually instantly.

Many systems include the capacity for wireless communication, allowing remote devices such as waiter pads to be connected. So when implementing a new POS system, communication capabilities need to be at the forefront of the plans. It is amazing how often a new café is ready to open, only to reach a stumbling block due to poorly planned infrastructure.

PROVIDES DETAILED SALES TREND ANALYSIS Most POS systems come with some level of back-office reporting. This vital component of the integrated point of sale solution allows café owners and managers to keep their “finger on the pulse” of the business. For instance, comparing sales performance figures across a day, week, month or year allows you to manage staff costs and inventory needs, as well as measure profitability and the success of promotions you undertake.

The key to continued success in any business is understanding where improvements can be made and then taking advantage of these opportunities, preferably without significantly increasing

overheads. Objective analysis of your café is only possible when sales trends can be examined and understood. So the better the reporting facility linked to your POS is, the greater your chances are of success.

PROMOTES SYSTEM FLEXIBILITY Of course, if you see an opportunity to improve your business, you need your system to be flexible enough for you to implement changes quickly and easily, without disrupting your business operation.

This would include the ability to adjust pricing based on market forces or changes in ingredient costs, adding new items to your system to improve your product mix, or even adjusting your POS screen layouts to aid operational efficiency.

There are many other features of an integrated POS system that are of great benefit in the management of a hospitality venue. But when deciding on a new POS system, or even when looking at making improvements to your current setup, don’t overlook these four basic factors efficiency, communication, analysis and flexibility.

When your point of sale solution cares for these fundamentals well, you are able to spend more time doing the thing you love most - serving great coffee to the people that love coming to your café!

22. BY LUKE SHILLING

TOKYO COFFEE

FOR THE LAST COUPLE OF YEARS, I HAVE BEEN COFFEE CONSULTING AROUND THE WORLD. EVERY COUNTRY HAS BEEN A GREAT OPPORTUNITY TO EXPERIENCE UNIQUE COFFEE CULTURE AND ALSO TO COMPARE HOW AUSTRALIA’S OWN STYLE IS INFLUENCING THE REST OF THE WORLD.

M

y most recent trip was Tokyo, Japan.

Today, Japan is the third largest nation of coffee consumers, a surprise to many foreigners, considering their most revered beverage being tea.

From their traditional coffee houses of yesteryear, major coffee chains of America to the iconic coffee vending machines situated on almost every street corner, Japan definitely has one of the most eclectic mix of coffee styles.

During this trip I was able to visit some 400 independent coffee shops, enabling me to experience all of these different styles. The experience was truly something unique.

Regardless of venue type, what was prevalent across the board was the Japanese work ethic in producing the best they could. Whether it was a hand drip, orange mocha Frappuccino or a single origin espresso, the pride in their coffee and service was always there. With the underlying arrogant attitude of most high-end trendy specialty shops, it was refreshing to be served by a barista who gave the spotlight back to the customer.

It’s this specialty coffee scene Tokyo and the rest of Japan are starting to embrace with a fervor and enthusiasm similar to that seen in other countries over recent years. Independent coffee roasters, multiple grinders and more focus on espresso based coffees is seeing Japan moving

into the third wave coffee scene, but without the pretentiousness.

There were many parallels of the Tokyo coffee scene to that of Australia, their own coffee culture being a culmination of outside influences over the last century, all tied together with their traditional values.

Part of me was sad to see some of these traditional coffee houses closing down, especially since it was something iconic to their history.

However, it was that work ethic and respect towards others that lives on through modern day coffee shops that I feel now is the thing that hopefully people will remember when experiencing Japan’s coffee scene.

Filter coffee, such as pour over, was the predominant style of coffee served. Only the newer establishments and coffee chains were sporting espresso machines, and fewer still offered milk based coffees.

Black is best.

Simple, minimal and modesty is also what it’s about. Decaf, skim milk and gluten free were all things that were categorised with other objects like Santa Claus as “things that don’t exist in Japan”.

Available space also played a huge part in the size of most coffee shops ... This being tiny. Very tiny.

Most coffee houses could accommodate no more that 10 or so people. With only small sweets and cakes to accompany the food, it was a wonder how many of these places managed to stay open.

With the 2020 Olympics just around the corner, many establishments are recognising the importance to adopt more western coffee styles. I feel the next few years we are going to see more places offering espresso, along with different milks, sizes and food items to capitalise on this huge tourism boost to the local economy.

Hopefully this won’t affect their values too much, as what they have at the moment is truly unique.

I wouldn’t mind seeing more of Japan’s coffee culture influencing the rest of the world.

23.

LucKy THROUGH BreEzeS MELBOURNE HE FIRST ROUND OF THE NATIONAL ALMOND BREEZE BREEZEY MASTERS COMPETITION FOR 2017 WAS HELD ON THE 30TH MARCH OF THE NEWLY FITTED OUT NORTH MELBOURNE, ROASTING WAREHOUSE.

T

he competition consisted of many of Victoria’s best baristas, an interstate raider and an international intruder.

The baristas competed on the new Slayer steam espresso machines and were appraised by judges – Tony Macri of Coffee Brothers, Melanie Mokken of UTZ Certified and Ainsley Harrison of Peak Coffee.

Each competitor had 5 minutes set up time to dial in their coffee followed by 10 mins comp time to produce 6 cups, pouring a number of set latte art designs and free pour beverages.

5 mins Set Up Time – 6 Cups in 10 mins • Cup 1 Heart • Cup 2 Rosetta • Cup 3 Tulip • Cup 4 Swan • Cup 5 Free Pour • Cup 6 Free Pour

2nd place Aum, with Roger Ringwood and 1st place Lucky

This is a particularly challenging format as the barista is required to produce the requested patterns whilst demonstrating their creativity. A key component is flavour with each competitor choosing a coffee to compliment the Almond Breeze Barista Blend. There is no technical scoring as the focus is on what’s in the cup.

Emerging victorious was Lucky Cabrera Salvador of Common Man in Singapore narrowly out pointing Kayla Hanna of Extraction Coffee Solutions in 2nd Place and Phattra Phithakphon (Aum for short) of Hardware Societe in 3rd Place.

Lucky chose to use the Lucky Basterd 2 Bean Blend for the competition – Ardi Sidama, Ethiopia Natural Process with Veracruz, Mexico Washed Process.

Taste Profile – Sweet Fragrance, Juicy and fruit forward. With a large proportion of Ethiopian

Coffee in the mix it’s a party in the cup with stewed fruit and jasmine aromas and layers of vanilla, blueberry and biscuit flavours.

Lucky will now progress to the national Grand Breezey event and represent as the Breezey VIC champion. Roger Ringwood, Country Manager for Blue Diamond praised the baristas and thanked them for supporting Almond Breeze Barista. He also mentioned “We believe in giving back and supporting the industry so we’d like to offer Aum a position at the Grand Breezey Masters final too as the highest scoring Victorian competitor.”

To find out when the Breezey Masters will be held in your city go to www.CafeCulture.com Next stop Brisbane May 2nd for Breezey Masters QLD. Step up to the tools or join in on the breezy fun as a spectator.

Photo by Death Wish Coffee Company

24. BY ZACH MAZRIM CAFE CULTURE CHINA EDITOR

B A R R E L- A G E D

Coffee THE OVERLAP OF INDUSTRIES WITH CRAFT BEER AND SPECIALTY COFFEE STILL IN THEIR INFANCY, INNOVATION HAS BEEN THE FOCAL POINT OF BOTH INDUSTRIES.

P

25.

Photo by Death Wish Coffee Company

G

Diego, California, it was a surprise.

ranted, coffee and beer have been around for a few millennia; it’s only within the past several years that the pioneers in both of

popular method that has been growing in recent typically used to age wine and Scotch whisky. Oak

aroma is huge, with major notes of bourbon, oak,

these industries have really elevated the quality of

imparts aroma compounds to its contents, while

and coffee leaping out of the glass. The flavour

their products. Small batch roasting is exploding

also providing the benefit of converting harsh

is a crazy mash up of the above flavours plus

across the globe, and craft breweries are popping

flavour compounds into more favourable ones.

chocolate, roast, and vanilla. It’s exactly the kind

up seemingly on every corner. Coffee and beer

E.g. Tannins to Acetals; and acetic acid into fruited

of super flavourful, boundary-pushing beer that

enthusiasts now have more access than ever to

esters.

got me into this whole starting-a-brewery thing to

the latest technology, spawning DIY opportunities

years is to barrel age the beans. Oak barrels are

As per the pioneering spirit within the coffee

“The results are truly exciting,” he wrote. “The

begin with.”

to create either beverage right in their own

industry, roasters, and wineries, distillers have

In reference to his barrel aged coffee stout

kitchen. Sometimes these kitchen experiments

begun to work together and test the effects of

named City of the Dead, he remarked, “We had

have a lasting impact on the market, and new

barrel aging on green beans. Beans are usually

no idea going into it if the barrel character of

flavour sensations are found almost by accident.

added to dry whisky barrels in an effort to not too

the coffee would translate to the beer, but it did,

Craft brewers are increasingly similar to chefs,

drastically increase the moisture content of the

in a big way. It’s not a subtle aroma or flavour.

concocting some rather wild combinations.

bean, rendering it unroastable.

It has strong notes of the barrel it was aged in,

We have come a long way since 1516, when the

The general sentiment in coffee for the longest

along with a really amazing toasted marshmallow

best-known Reinheitsgebot (or purity order) was

time has been that “fresh is best”. The shorter

character. It would be impossible to mistake a beer

adopted in Bavaria, strictly limiting the ingredients

the time from when the coffee leaves the farm to

made with barrel-aged coffee for a beer made with

in beer to water, barley, and hops. Visionaries have

when it’s consumed, the better (not including post-

non barrel-aged coffee.” The fusion possibilities of

pushed the boundaries of what is compatible and

roast rest time). However, some roasters are resting

different beverages seem to be limitless. First, there

even acceptable when it comes to adding certain

their beans longer after roast, even one month or

was the coffee stout. Then there was barrel-aged

ingredients during the process. Coffee beers have

more. Now, barrel-ageing beans for weeks or even

coffee. Now there are visionaries wishing to merge

been around for several years now. However, with

months prior to roast has become a topic of deep

even more industries. Achieving a drink with

each creative step taken in the coffee industry, the

intrigue. So what is the result post-roast of these

contributions from wine, whisky, coffee, as well as

beer brewers are right there to figure out how to

barrel aged beans? The general consensus is that

beer in one glass is truly revolutionary.

incorporate it into their next keg.

beans aged in wine barrels pop with fruit forward

So, what’s the latest innovation? Brewing beer

Exciting ventures are planned, and cooperation

notes. The barrel aged coffees taste sweeter and

among various beverage industries is ever

brighter than their non-barrel aged counterparts.

expanding. It is not uncommon anymore to see

Green coffee exporters and roasters take great

For coffees aged in whisky barrels, vanilla is the

cocktails incorporating cold brewed coffee or beers

care to ensure their unroasted beans are protected

predominant flavour, with hints of butterscotch

brewed with a variety of ingredients. From tea to

from external aromas and flavours. Green coffee

and cream.

herbs and spices and far more exotic ingredients,

with barrel-aged green coffee beans.

beans are porous and extremely susceptible to the

With many businesses owning both a coffee

the pursuit of delicious refreshments does not

surrounding environment. During shipping and

roaster and a microbrewery, it was only a matter

need to stop at the boundaries of one particular

storage, appropriate measures are taken to limit

of time before these barrel-aged beans found their

industry. As spring is just around the corner, more

their exposure as much as possible.

way into beer. Many brewers were unsure of how

madness is bound to take place. Hopefully one of

some of the more subtle flavours of the coffee

these wild trials will yield an altogether never-

intentionally exposing vulnerable green coffee

would hold up through the brewing process. For

before-seen taste sensation that will take the

to desirable flavours and judging the result. One

Jacob McKean, founder of Modern Times in San

market by storm.

However, a new trend has been developing:

26. BY ZACH MAZRIM 20.

CAFE CULTURE CHINA

INTERVIEW.

WORLD Barista CHAMPION

BERGWU. H

ow did you first get into coffee, and what was the journey you took before becoming a champion?

I started drinking coffee during college, mostly in coffee shops.

However, as a college student, I couldn’t afford buying coffee every day. So, I began brewing coffee by myself. Somehow my coffee didn’t taste nearly as good as that of cafés, so I started to explore the reason for my poor quality coffee. Through exploring, my sense of achievements accumulated, and my coffee started to taste better. While I was still studying, I refitted a coffee cart and began to sell coffee on the street. Many people came to taste my coffee, especially during holidays, and their reactions encouraged and helped me gain precious experience. It was also during that period of time that I encountered many coffee experts, including the first Taiwan Barista Champion Dongyuan Lin. I first met him during an audition, and I came to respect him while watching him compete. In 2008, I attended the WBC held in Denmark. A few years later, my wife and I were in the United Kingdom while she was studying for her Masters degree. I was fortunate to attend the WBC held there again. I realised that the WBC was superior to other regional barista competitions, and it stirred my passion. Since then, I started to compete in various contests, and last year I was finally able to reach my goal and win the World Barista Championship.

What differences have you noticed between competing in the WBC and working in a café?

I think in competitions we are more focused on potential and innovative aspects of coffee. If you pay close attention to international contests, you may find that many attendants are eager to bring new ideas, as well as new skills, varieties and processing methods never before seen. These are rarely seen in the daily coffee business. Through competition, we want to spread new thoughts and ideas; and once accepted by judges and audiences, we will be able to seek cooperation with equipment manufacturers to put these new techniques into practice. This won’t happen in the short term, but after a year or two, we may see baristas practicing these new techniques in coffee shops.

What is your favourite aspect of coffee?

I believe the best part of coffee is making friends. Coffee is definitely a lifelong career for me, but sometimes when facing obstacles and challenges, you may lose your passion for your career. When this happens, the best way is to chat with your friends who have the same experiences and beliefs as you do, and their words will enlighten you, giving you the power and the passion to carry on. Coffee has always been a communal experience - people coming together over a cup of coffee and encouraging each other, working

27.

WHETHER IT IS RUNNING MY COFFEE SHOP, ROASTING COFFEE, OR CONDUCTING TRAINING SESSIONS, I WILL KEEP STRIVING TO DO IT TO THE BEST OF MY ABILITY.

through difficult things, and propelling humanity forward.

not put all your efforts in your product while ignoring the basic business skills

What struggles have you faced along the way?

and customer service. These are the most fundamental things that you need

Of course there were tons of struggles, but when I was met with

to pay attention to when running a coffee business. Only when you put all

challenges, I would try to recall the reason for attending competitions and

your resources and energies equally into all three facets can you achieve

the reason why I chose to enter the coffee industry. I always tried to think

success. If you were to fail in one area, the whole business would fall apart.

about those moving moments that have given me motivation to devote all

In your opinion, what attracts so many people to coffee?

things to coffee. I kept reminding myself of memories and experiences to this point, and then all difficulties and confusion would slowly fade away.

What has been your best memory from coffee?

I can think of one thing that was crucial for my coffee career; that was in 2001, when specialty coffee in Taiwan started to flourish. I was still a student at that time, and I was trying to brew coffee by myself. I had done a significant amount of research to get to know more about coffee. For example, I read that Ethiopian coffees would typically have strawberry and blueberry flavours, but I had never detected such hints until I attended a coffee sharing session held by a café located in Tai Zhong. I went there with my wife, who was still my girlfriend at the time. Although there were only three of us that day who attended the session, including another coffee lover, Mr Xu Baolin from Orsir Coffee still patiently drew a map of Ethiopia on the blackboard, and introduced us to the two types of coffee we would taste, Yirgacheffe and Sidamo. Although they were both from Ethiopia, their profiles were totally different. It was on that day that I had for the first time detected the overt strawberry and blueberry flavours. That experience blew my mind. I came to realise how beautiful coffee could be, and there were still lot of things I needed to explore. That is when I truly fell in love with coffee.

Do you have any encouragement or advice for new baristas or café owners?

To me, it is the culture surrounding, which is more developed in western countries, because it dates back centuries. To them, coffee is not just a beverage; it is symbolic. In the early days in Taiwan, coffee shops were not only about coffee in and of itself, but also about the connections between people. Many people came to discuss current events, art or culture. People used to love this feeling. Nowadays, everyone cares about the quality of coffee; they are aware of specialty coffee. I think it is a good sign. I hope that people continue to combine the pursuit of both quality and culture of coffee in the future, and that more people can respect the value of coffee.

Now that you have become the World Barista Champion, what do you see for yourself going forward?

Although I have been crowned the most recent World Champion, which seems to be the highest honour in the coffee industry, I still think my coffee is not and will never be perfect. Although I received the highest competition score, points were still deducted in some areas. Besides, the WBC is only one specialty coffee competition. There are many other sorts of competitions, all possessing their own uniqueness.

I will never be satisfied with myself, and I will always try to achieve a better me.

As for my future, I will always be focused on what I am doing at any

If you want to make coffee a lifelong career and start a business, it is

given moment. Whether it is running my coffee shop, roasting coffee, or

essential to remember one thing: dealing with customers and the market.

conducting training sessions, I will keep striving to do it to the best of my

It’s not only just about making or roasting good coffee. The coffee market is

ability. I do not want to show off that I am a champion. I would prefer to

extremely complex, but can be roughly divided into three parts. The first is

return my focus to furthering my understanding and improving my execution

obviously your product, which is about making good coffee. The other two

of the most foundational aspects of coffee, thereby validating my title as

are managing your business and interacting with your customers. You should

world champion.

28. BY ZACH MAZRIM CAFE CULTURE CHINA

LEM BUTTLER. WORLD Barista FINALIST

Many people who don’t understand coffee or the industry still view being a barista as child’s play. Working part-time at Starbucks or the local café dispensing drinks is a job for a sixteen-year old. This usually entails after school shifts or a heavier load during summer and winter vacations. Maybe the parttime work turns into becoming a head barista or manager, but rarely does it become a profession or a career path that persists and propels the barista on to possibly the the world stage. For Lem Butler, he previously held the same idea.

I

f you don’t know who Lem Butler is, he was the 2016 United States Barista Champion and one of the finalists for the World Barista Championship.

He currently works for Counter Culture Coffee in the United States and is

stationed at their headquarters in North Carolina, where he handles wholesale customer support, as well as educating in the company’s training centre. I was

Lem never thought about competing, until one of his coworkers decided to enter a competition and invited him along for support. For the first time, he saw the competition stage. It was then he knew that this was for him and he had to somehow get involved.

But the path to success was not so easy. In Lem’s first regional competition,

able to catch up with him in December at Hotelex Guangzhou, where he shared

there were twenty-five competitors and he finished twenty-third. He remembers

some of his experiences.

that experience and emotion as devastating - to have this goal of winning, and

Lem describes his start in coffee as an accident. As is common among

then realising you aren’t the best. There is a lot more to learn and improve on.

Americans, he always drank coffee when he was younger, but never understood

He spent the next several months working very closely with coffee professionals,

it until he began working in a café. His first few times working in a café was

furthering his knowledge and skill in preparation for next year’s competition,

when he was thirty-three years old, after graduating university and after touring

where he placed first and was able to go on to the national competition.

with his band. His start in coffee is unlike many others. After the breakup

There were other setbacks Lem experienced throughout his coffee career.

of his band in 2003, he went in search of a job. At the time, he didn’t even

One of the lowest points he can remember was actually being a general

know what the word barista meant. However, the early opening hours of

manager. Many people on their own career paths would only dream of this type

American cafés appealed to him, and he was looking for something short-term

of position, usually due to prestige or a higher salary. However, managing is

to provide a little extra income. Over the next few years he participated in a

extremely different from being a barista. Administrative staff have little contact

few competitions, which helped him better understand and keep up with the

with coffee and the customers, which was and still is his favourite aspect of

changing marketplace to better serve his customers.

working in coffee. To overcome this, he turned to work in the roastery. Despite

Not all baristas love competing. It’s not for everyone. Some feel that the

still being removed from customers, he was able to experience a different facet

competition format has little relationship with how they operate in a café. For

of coffee. During this time he was able to compete in barista tournaments,

Lem, however, he believes that whether in a café or in a competition, there

which kept him in close proximity to baristas nationwide, as well as worldwide.

are two essential factors: customer service and a high quality product. That is

Lem believes coffee is all about relationships. Each individual has his or her

precisely what competitions focus on. Competitions and café work go hand

own unique personality: some are introverted, some extroverted. In the world of

in hand. With more competitions now than ever, baristas and roasters have

coffee, these relationships are bridges connecting the countless places and

opportunities to see and learn from the best, and improve their skills in order to

people together. While coffee farmers and green coffee buyers have their own

provide the best service and quality possible.

relationships with each other, so too with distributors to roasters and then

29.

"QUALITY SERVICE, SERVING QUALITY" Serving Quality". This summarises the barista’s task perfectly and what he loves most about his profession. He admits that it isn’t for everyone. He knows that some people’s dreams of opening a café or being a champion barista will not be easy. However, Lem has a word of advice to those new to the industry, or baristas and café owners who are struggling: “If it’s easy, don’t do it.” roasters to café owners. Lem is certainly not alone in enjoying the barista/ customer connection the most. There are numerous lifelong baristas who could not imagine doing anything else. They love their job. They love their café. They love their customers. These interpersonal relationships make the world of coffee so fascinating and can take people on an incredible journey, but within the realm of coffee, these relationships extend beyond the social.

A coffee bean, at one point, was part of a living and growing organism. Like any organic species, it requires nurturing. Many consumers have never visited a

One should be challenged, and maybe even experience failure. It then makes you appreciate the moment when you do succeed. There are obviously many factors to success, and success is defined differently, depending on whom you ask.

Sometimes coffee shop employees can become too focused on producing a fantastic cup of coffee and viewing success as having the best tasting espresso or latte. Success to Lem is people-oriented. He describes people as creatures of habit. He enjoys seeing the same faces every morning and building a

coffee plantation and know the level of dedication required for producing and

relationship with them. Many of his customers reside near the café, and he

processing coffee. They may not even know which countries grow coffee, or

knows their drink order before they get to the counter. The coffees prepared

what it looks like before it is roasted and packaged. For farmers, however, they

are the links to his customers and their lives. Although he may only have

have a special relationship with their crop. It is their livelihood, their culture.

twenty or thirty seconds to interact with someone ordering a takeaway cup,

Lem remembers his first origin trip to Nicaragua well. Visiting several farms put

Lem cherishes it and makes the most of it. To Lem, success is not measured by

his job and his passion into the context of a worldwide network. He was able

number of cups sold or the number of competition trophies won; it is by the

to gain perspective on how all the pieces fit together and the incredible journey

quality of the exchange he and his customers share.

that coffee takes from picturesque lots in the mountains to quaint cafés on the corner.

During university, Lem studied Latin American politics and learned a great

The coffee experience should be an enjoyable one. Now with the recent surge in the number of cafés offering a variety of alternative brewing options, the coffee experience has slowed down, allowing more time for interaction. The

deal about the history of some of the places he visited. He recalls reading

relationships that Lem can build with his customers have become deeper, and

about the Iran-Contra affair and the period of political turmoil in Nicaragua.

he thinks that is what makes coffee so wildly popular. People tend to gravitate

For years, counter-revolutionaries waged war against the ruling Sandinista National Liberation Front in Nicaragua. In the few short decades since the end of the fighting between the Contras and the Sandinistas, many coffee co-ops have formed. Within these co-ops, farmers can still be seen supporting their own political views with flags or insignias on their clothing. Despite previous differences and some even being enemies, these men and women have found a connection through coffee that allows them to work together for everyone’s benefit. These are the powerful stories and experiences that Lem has found and are abundant within the world of coffee. The people and their backgrounds are

towards something that is both enjoyable and available. They find a café close to their home or office that has their preferred drink, and they continue going.

Now forty-six years old, Lem still has a few more goals going forward.

Getting a taste of the WBC finals was incredible, and he surely wants to go back and win one of these times. He loves the atmosphere and camaraderie amongst fellow competitors. It has been a lengthy career already in coffee, and his biggest desire is to start his own brand. He is truly thankful for his decade long stint at Counter Culture and the opportunities it afforded him. His family

so vast, so diverse, and getting a total picture of what coffee is all about has

is in North Carolina, and he wishes to open a café and roast coffee in the

been a truly eye opening experience.

Southeastern part of the United States. It’s where he grew up and, despite all

Even the journey that coffee takes from the vacuum-sealed bag to the cup is intricate. Any barista can tell you the steps necessary to make a cup of coffee. Being a barista is hard work. On one hand you must be totally focused

of his travels exploring the coffee network, he wants to share his service and product with those close to home.

He wants to focus his energy on his own café and his own brand to propel

on producing a superior beverage, and then on the other you must be 100%

the coffee culture in the Southeast forward. Look out for Lem Butler and what

engaged with your customer. Lem’s motto has always been "Quality Service;

he will be doing in the months and years to come.

30. BY INDIA READ BENNETTS

TROUBLE BREWING GLOBALLY FOR TEA PRODUCERS

change.

Climate

USUALLY IT’S THE COFFEE MARKET THAT WE KNOW FOR BOBBING UP AND DOWN LIKE A FISHING LURE AT A TROUT FARM. BUT AT THE MINUTE, IT’S ALSO THE TEA MARKET THAT HAS US ON OUR TOES. BETWEEN TOUGH COMPETITION, INCREASING PRODUCTION COSTS, AND THE DREADED, EVER-LOOMING SPECTRE OF CLIMATE CHANGE, THE MARKET IS BREWING UP A STORM - AND NOT A TEA CUP-SIZED ONE.

I

t’s easy when making jokes about market forecasts, economics, and speculation to forget that commodities such as tea and coffee directly and drastically impact the livelihood of thousands of workers, often from third-world countries.

In 2016, Kenyan tea workers were the highestpaid in the world, earning the equivalent of about 60 Australian cents per kilo of tea. In order to produce a kilo of said dried tea, about 4.5 kg of fresh leaves are required.

The price their tea fetches and how much can be successfully produced is of tantamount significance to these very vulnerable peoples.

When factors such as droughts and rising oil and productivity prices are thrown into the mix, uncertainty isn’t far behind.

So where is the impact of these issues being felt?

Kenya and India represent two of the biggestproducers of tea in the world (second and third only to China). Kenya is best known for tea-bag grade teas (also known as CTC - Crush Tear Curl), while the cooler north-Indian regions of Assam and Darjeeling are known for the much higher-quality loose-leaf orthodox crops. Sri Lanka, not far behind in production and not far off India’s south-eastern coast, is known to cultivate the same orthodox teas as the nearby southern-Indian states.

Currently, all three nations are feeling the heat, thanks to widespread drought. In Sri Lanka, the failure of two major monsoons last year, the South Western and the North Eastern, meant that the country was deprived of rain for 11 months, leading to sharp downturns in production and swift corresponding price hikes

31.

If workers in the tea industries of these countries are to have their futures assured and secured, the first step is to continue global conversations and work around climate change.

Left: Tea Pickers in Sri Lanka, Above: Quality Assurance Expert.

Images courtesy of Bennetts.

at the tea auctions in recent months.

Persisting dry weather in Kenya, expected by the country’s meteorologists to continue through to April, has similarly dropped production levels.

The Kenya Tea Development Authority have warned of likely low earnings this year, in spite of near-record yearly prices.

Meanwhile, although India’s production for 2016 grew 2.51% on the year before thanks to good climate conditions, this year’s "first flush" is not looking so flash. Referring to the first crop of leaves to be harvested after the trees are left to rest between December and January, first flush tea is of particularly high quality. Harvested between February and the end of March, they account for 20% of yearly production, but 35% of yearly value. Good weather is essential to a successful first flush; ideally, cool temperatures, good humidity, and sufficient rainfall. The current statistics from the Indian Meteorology Department show that some high-quality-growing northern areas such as Darjeeling and Assam are experiencing highly abnormal climate conditions.

Long-term average post-monsoon rainfall is up to 91% lower in some regions, 40% lower than average humidity, and normal temperatures have leaped from the standard 4° - 12° Celsius to between 8° and 16°. For now, the Secretary of the Confederation of Indian Small Tea Growers Association has commented stoically that "things are not yet too bad. A single strong rainfall during next week may alter the situation", although

relief remains yet to be seen.

Setting aside the lack of sufficient rainfall, competition between these nations for the larger markets such as Iran, UK, Pakistan, Egypt, and Russia is cause for further anxiety amongst growers. Cheaper Kenyan tea has flooded the UK, making Indian crop of the same quality less attractive, while Sri Lanka is threatening to seize market share in Iran due to continuing issues with India and Iran’s currency agreements. Meanwhile, the drought in Kenya is pushing up prices on CTC teas, giving India a chance at healthy profits if

conversations and work around climate change.

This is not a problem that can be solved in isolation; it requires international co-operation on a scale that has not yet been seen. In the mean-time, Scott Bennett, lifelong tea and coffee trader and Director of Bennetts, expects that North Indian teas will be "very sought-after and prices are likely to increase for the 2017 season.

Sri Lankan prices should also remain firm - at least until production returns to normal volumes in the next few months".

Here’s hoping that the prevailing climactic conditions abate, as farmers are struggling to

GOOD WEATHER IS ESSENTIAL TO A SUCCESSFUL FIRST FLUSH; IDEALLY, COOL TEMPERATURES, GOOD HUMIDITY, AND SUFFICIENT RAINFALL.

make a livelihood from a beverage that we as consumers are occasionally at risk of taking for granted.

ABOUT The Author India is the Marketing and Social Media Coordinator at Bennetts. Passionate about learning

relief doesn’t come sooner rather than later for the East-African nation.

Production costs aren’t getting any lower, either. Plantations in Sri Lanka continue to be unprofitable, in spite of current appealing tea prices. The same is an issue in India, where costs have grown by 8-10%, but prices haven’t kept up.

If workers in the tea industries of these countries are to have their futures assured and secured, the first step is to continue global

and communication, India has a Bachelor of Arts majoring in Literature and Art History from the University of Melbourne, and is continuing her Post-Graduate studies in Design Strategy and Innovation at Swinburne University. India is committed to helping Bennetts, their customers and ultimately consumers, by bringing the global coffee and tea industry closer together through collaboration, sustainable outcomes, as well as new knowledge, technologies, education and data.

32. BY ELISE MCNEIL

WAYS TO MAKE YOUR

social media

SIZZLE GARNERING ATTENTION AND CREATING BUZZ ONLINE

N

Crafting posts around their love of good food,

tie your brand to

great coffee and your local community is a terrific

the conversation.

starting point. Be authentic, and try to steer away

Make posts relevant to your followers and start a

The videos commissioned by Meat & Livestock

from posts that read more like a sales pitch. If

dialogue about what’s going on in their lives.

Australia (MLA) have evolved over the years from

people can identify with your posts, you’re creating

MAKE PEOPLE SMILE

tongue-in-cheek tirades delivered by Sam Kekovich

a unique bond with them, and this in turn will help

to a more subdued yet clever combo of gags and

drive more likes, shares and comments.

o doubt you’re all familiar with the “You Never Lamb Alone” campaign released annually in the lead up to Australia Day.

Laughter makes the world go ‘round and is a driving force behind the online currency of likes,

celebrity cameos in more recent times. In addition

Jumping on the bandwagon of an established

to the millions of views it has clocked up online, it

campaign can also do wonders for your community

serves your audience as a break from their daily

has also received a lot of heat in the press debating

approach. Large campaigns offer opportunities to

grind, and the power of positivity should not be

its sensitivity or lack thereof to issues of diversity

broaden your audience by incorporating relevant

underestimated. Memes that are inspirational or

and cultural importance. (As a side note, they also

campaign hashtags and handles into your social

comical are absolute dynamite for social shares

attracted a huge amount of criticism for mocking

media marketing, promoting your campaign-

- helping you expand your reach, boost your

vegans in 2016.)

relevant dish or

Whether you love or loathe these ads, one

shares and comments. Light-hearted content

brand awareness, connect

celebration. For

with new audiences and WHAT MAKES US CONNECT WITH SOME CONTENT ON SOCIAL MEDIA AND NOT OTHERS?

thing we can all agree on is its enormous success

example, leveraging

in garnering attention and creating buzz online.

the in-market activity

Which begs the question - what makes us connect

of MLA’s Australia Day

with some content on social media and not

campaign by offering

others? As café owners and operators, the major

a lamb dish on your

challenge posed to you is cutting through and

January menu, or a chocolate beverage at Easter.

replicate the sort of production value that MLA

making an impact in the highly competitive space

KEEP IT SHORT & SWEET

have become known for (not to mention the

that is Facebook, Instagram, Twitter and Snapchat.

This year’s “You Never Lamb Alone” video was

ultimately drive more foot traffic through your doors.

DAZZLE & DELIGHT Sure, you may not have the big bucks to

team of creatives and marketing gurus that make

So, what exactly is the secret sauce to this lamb

posted with a short intro, just nineteen words.

it happen!), but there are a few things you can

campaign? Let’s take a look at what MLA do well

That’s a mere two and a bit lines in your Facebook

do to achieve a polished and professional social

and how you can adapt these elements to fit your

newsfeed. Next time you post on social media,

media presence. Skilful food styling and artful

own brand.

take a leaf out of their book and keep your text to

composition will help you create desire; thoughtful

BE RELATABLE

a minimum. Studies indicate that brevity is key, not

framing and careful consideration to lighting to

just because your audience’s eyes will glaze over

highlight your décor and ambience; use editing

taps into what makes Australia great and how

at the sight of a big block of text, but also given

apps such as Snapseed or VSCO to take your

our diversity and everything we each bring to the

Facebook’s algorithms tend to favour posts with

photos from mediocre to magnificent. These

nation, regardless of who we are or when we came

fewer characters.

simple guidelines are important not only to help

here, contributes to this.” We can learn something

STAY RELEVANT

you boost engagement levels on social media, but

MLA website says: “The campaign content

from this core message, that being “a united

For many, watching MLA’s ads have become

also in shaping your customer’s perception of the

celebration of Australia”; much of the campaign’s

somewhat of a tradition in the lead up to Australia

experience your café provides - both of which will

success lies in its wide appeal. Take a moment

Day. The takeaway here is to keep abreast of

have a direct effect on new, repeat and referral

to think about what unites your customers ...?

what is topical and on-trend then find a way to

business.

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34. ADVERTORIAL

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36. BY DAVID PARNHAM CCI RESEARCH DIRECTOR

cafe liquor category sales

CHART 2 – CAFÉ BEER AND WINE SALES (SER CREATE CHART – BEER 92% BOTTLED 8% TAP

Wine 55% Beer 41% Spirits 4%

WINE BY THE GLASS 58% BOTTLE ONLY 13% GLASS AND BOTTLE 29%

SPIRITS 95% RTD READY TO DRINK BO 5% BY THE NIP

55% 41%

8% TAP

29% GLAS BOTT

4%

WINE

SPIRITS

BEER

92% BOTTLED 13%

BY BOTTLE

over time, one’s drinking habits can change

O

ne of the biggest changes we have seen recently is with the younger generations going from sticking with their one or two well-known familiar brands (VB or Jack Daniels, for example) to a myriad of boutique craft beers, whiskeys and wines.

In 2017, the range of labels to choose from has increased significantly, resulting in a broader spectrum for their “go to” beverages. The typical stereotype of the younger generation embracing change and innovation is only reinforced by this observation. With more willing to try new things, it doesn’t guarantee that these new products will be successful; however, it does give them a good a start.

As with supply and demand, these changes put pressure on the café industry, as people want this selection in their local cafés. A good example of this is mainstream beer brands versus artisan style craft beer.

The Australian café industry is very trend driven, and now with beer and wine making its way into cafés, the liquor market is also being affected by what is “on trend”.

Over recent years, Café Pulse research has been collecting data on alcohol service trends in the Australian café industry. This collective data from 2015 will hopefully be seen as an important look into the role liquor plays in our coffee market.

CHART 1 – CAFÉ ALCOHOL SALES AVERAGE PA CAFÉ ALCOHOL SALES AVERAGE PA UNDER < $40,000

2%

$41K – $60,000

3%

$61K - $80,000

33%

$81K - $100,000

42%

$101K - $120,000

11%

OVER >$121,000

9%

Interesting side notes: • One in three cafés were licensed, indicating a growing trend in the acceptance and expectation for alcohol at cafés.

• The average licensed café turnover is between $61 - $100k PA, with the majority selling basic packaged retail size beer and local wines at competitive restaurant pricing.

• Most café owners purchased their packaged liquor from a local supermarket chain outlet (i.e Dan Murphy’s) choosing not to use an account system liquor distributor.

• The average liquor sales over the first two years of their inaugural launch have steady growth.

E PA

BEER 92% BOTTLED 8% TAP WINE BY THE GLASS 58% BOTTLE ONLY 13% GLASS AND BOTTLE 29%

CAFÉ BEER WINE (SERVICE OFFERED) SPIRITS 95%AND RTD READY TO SALES DRINK BOTTLES 5% BY THE NIP

5%

BY NIP

8% TAP 29% GLASS + BOTTLE 92% BOTTLED

58%

BY GLASS

95% BOTTLED RTD

13%

BY BOTTLE

Interesting side notes: • Lack of bench space, limited seating and brand label advertising were the biggest contributors to beer served in the bottle instead of a glass.

• Wine was the largest liquor purchase at 55%.

• Most café 2% owners displayed wine glasses on the tables to encourage patrons to buy wine by the glass and/or pay corkage for BYO. 3% • A growing trend in establishments offering both “by the glass” or 33% “by the bottle” services.

CHART 2 – CAFÉ BEER AND WINE SALES (SERVICE OFFERED)

cafe liquor category sales

CREATE CHART – BEER 92% BOTTLED 8% TAP

Wine 55% Beer 41% 42% CAFÉ LIQUOR CATEGORY 11% SpiritsSALES 4%

WINE BY THE GLASS 58% BOTTLE ONLY 13% GLASS AND BOTTLE 29%

9%

SPIRITS 95% RTD READY TO DRINK BOTTLES 5% BY THE NIP

55%

8% TAP

41%

29% GLASS + BOTTLE

4%

WINE

SPIRITS

92% BOTTLED

BEER

13%

BY BOTTLE

QUESTIONS TO CONSIDER What is the opportunity?

Café owners can increase sales and growth in their business by providing liquor options as part of their drinks menu.

What is the one thing café owners should change to help their liquor sales?

Ensure your product range is well displayed. Have your liquor items as part of the café menu, with detailed information and a history background. Have staff that are passionate and knowledgeable about CHART 1 – CAFÉ ALCOHOL SALES AVERAGE their liquor menu.

What does the future hold?

Current trends are seeing a positive growth. To ensure this growth continues, one of theUNDER main obstacles will be with current alcohol < $40,000 related problems in society intertwining with the café lifestyle. An RSA $41K – $60,000 (Responsible Service Of Alcohol Accreditation) is required when working in licensed venues, meaning more café owners will require any new and $61K - $80,000 existing staff to attain their accreditation.

FOR MORE DETAILS,$81K CONTACT - $100,000 Café Pulse: David@cafeculture.com or mobile 0423 200 206.

$101K - $120,000 OVER >$121,000

PA 2% 3% 33% 42% 11% 9%

58%

BY GLASS

38.

Santo Buccheri

THE BUCCHERI GROUP

IN A SOPHISTICATED

coffee market

THE BUCCHERI GROUP IS THE MARKET LEADER WHEN IT COMES TO COFFEE ROASTING. INTRODUCING THE GIESEN W15A INFRARED TECHNOLOGY AT THE HEART OF THE BEAUMONT LAB!

T

he Buccheri Group’s new coffee roaster is the first Giesen to use infrared technology.

It’s the best of its kind in Australia for speciality coffee, director Santo Buccheri says proudly of the technology at the heart of Beaumont Lab, Buccheri Group’s new specialty coffee label. That’s a big statement to make in Australia’s highly sophisticated coffee marketplace, but it’s true.

Santo recently invested in a Giesen W15A. Not familiar with the Giesen? It’s a Netherlandsmade, small batch roaster whose cutting edge technology uses infrared sensors to regulate coffee roasting temperature - vital for a consistent flavour time after time.

“We researched the Giesen brand, read up on the W15A in detail and decided to make the investment,” says Santo. “Now, several months later, we’re proud to be the first roastery in Australia to own one of these incredible machines.”

Santo’s focus for this new equipment is on developing the Beaumont Laboratory segment of

Buccheri Group’s business.

Says Santo: “We’re extremely lucky to have such a vibrant coffee culture, especially in Melbourne, where we have high levels of sophistication, an incredible number of cafés to choose from and many independent roasters.

I’m sure that new trends that get developed here will go on to impact coffee styles worldwide.

Beaumont Lab is going to be a direct part of that.”

By pairing the new Giesen roaster with the latest software from Cropster, Santo has boldly moved Buccheri Group to the forefront of global coffee roasting intelligence.

“What we’re producing in Beaumont Lab is speciality coffee - premium and often experimental,” says Santo. The Giesen allows Santo and the team to push the limits of what they can do in terms of small batch roasting, constantly testing drum temperature, drum speed and airflow.

Santo: “We enjoy the challenge of inventing new speciality coffees and so far, the results

have been excellent. I’m confident that the premium nature of this craft coffee will appeal to connoisseurs all over the country.”

Knowing your competition is important in any sector. “But I think this is especially so in an industry that’s growing as rapidly as ours,” says Santo.

“We keep a close eye on what our neighbours are doing, and we constantly question what we’re doing to make sure we’re ahead of the game.”

An especially valued neighbour is Five Senses Coffee. Based in Perth and with roasteries in Perth and Melbourne, Five Senses was the first company to bring speciality small batch roasting to Australia.

“I’m always impressed by the innovative team at Five Senses Coffee,” says Santo. “It was actually their Technical Services Manager, Richard Muhl, who introduced me to the Giesen W15A.” Santo firmly believes that if technology is the engine, strong relationships are the heart of specialty roasting success. “I don’t believe you

39.

Richard Muhl

OUR GOAL IS TO HAVE COMPLETE TRACEABILITY IN EVERY CUP OF COFFEE SERVED. can measure success as simply roasting good coffee and selling lots of it,” he says. “Success in

And traceability is at the heart of what Santo is doing with Beaumont Lab.

our eyes is also measured on the relationship we

“We purchase our beans ethically, direct

have with our customers, the people who serve

from their source,” explains Santo. “Currently

our products.

that source is Fazenda Sao Silvestre in the High

future. “If you pair that with our extensive customer training and the high quality of our beans, we’re confident that we’re on the right track,” says Santo.

“When I arrived in Melbourne from Italy

Cerrado region of Brazil. It’s a family farm run by

eleven years ago, it became very clear to me that

so we focus on every stage of coffee production.

brothers Ismael and Eduardo Andrade, and we

although the Australian palate differs in some

That starts when we make the initial green bean

have a very good relationship with them.

ways to the Italian, the growing coffee culture

“In fact, we’re interested in the whole journey,

selection and it goes through to the roasting

“Fazenda Sao Silvestre beans are excellent

was ready to embrace our very traditional coffee.

“Beaumont Lab is absolutely the jewel in

process, packaging design and finally, perhaps

quality: varieties of yellow icatu, yellow bourbon

most crucially, the taste of the drink that’s

and tipica. We roast them both as single origin

our crown! We’re incredibly proud of what

delivered to the end customer.”

and in blends, depending on our customers’

we’re producing and how it can help the coffee

requirements.”

growing community too. It really is extra special.

With the end customer’s taste experience always at the forefront of their minds, Santo and

It’s critical to Santo and to the Beaumont Lab

And because we’ve paired the latest technology

his team set up a training facility at the Buccheri

ethos to understand the whole “ecosystem”

with traditional methods, we’re confident that

Group premises in Brunswick, Victoria.

of their beans, right down to the minutiae of

this product is going to be enjoyed by even the

which beans grew in which field, the weather,

most discerning coffee drinkers.”

Santo: “We designed it for two reasons. Firstly, to teach our customers (café owners and their

the family’s news and developments. “We want

Says Santo, “I say the words ‘Melbournian

staff) about the best coffee-making methods,

and need to communicate this to our customers

style’, but don’t be fooled! We’re not planning

so our product is served perfectly every time -

and also their customers. Our goal is to have

to stop at Melbourne, or even Victoria. We have

whether it ends up as an espresso, flat white or

complete traceability in every cup of coffee

big plans for Beaumont Lab and we’re looking

macchiato. Secondly, we teach them about the

served. By buying directly from the Andrade

to expand it out across the whole of Australia.

origin of the beans they’re serving to their own

brothers, we can see for ourselves the positive

Initially we’re going to focus on the Northern and

customers. In a city of coffee lovers, we’ve found

impact on the local community. As a family

Eastern Australian states.”

increasingly that people want to know what type

business ourselves, this level of traceability and

of beans they’re drinking and where they come

community is important and something we look

from.”

for in all of our suppliers.”

This means that knowing the origin of their

With his visionary investment in the Giesen

And then …

“Well, who knows? As they say, the world is our coffee cup!”

MORE INFORMATION about Beaumont-Lab can

coffee beans is incredibly important to Santo and

W15A coffee roaster and state-of-the-art

be found at www.beaumontlab.com.au or by

his team.

Cropster technology, Santo is excited for the

emailing info@buccherigroup.com.au

40. BY KEVIN CHILVERS

THE JOURNEY OF

I FIRST MET CAFE CULTURE MAGAZINE PUBLISHER SEAN EDWARDS AT TOBY’S ESTATE, CHIPPENDALE. I WAS A RELATIVE NEWBY TO THE CAFE INDUSTRY AND ORDERED A CAPPUCCINO - SEAN ORDERED A PICCOLO LATTE - I’D NEVER HEARD OF A PICCOLO LATTE AT THE TIME.

I

t sounded a little bit special. I don’t think I’ve puts three sugars in each cup; don’t tell the soy had a cappuccino since that day. consumer to have it black. Think more about what Fifteen years on, I can now proudly boast other options the consumer may appreciate at that I am a piccolo and filter coffee lover. It this stage on their coffee journey. The reward is took many years of palate development and fantastic for all involved. adjustment to arrive at this point and to really Once the consumer starts to appreciate what I’m drinking. appreciate drinking piccolo style As coffee professionals, we are the coffees, they are really tasting THINK MORE ABOUT leaders, which puts us in a position the coffee … It’s the equivalent WHAT OPTIONS THE where we are also the trend setters of a menu explosion, and CONSUMER MAY and tasting coffee in ways which is well it’s time to start offering the APPRECIATE AT THIS beyond what is currently mainstream. full gamut of black coffees, STAGE ON THEIR COFFEE I see that many baristas chastise including single origin tastings JOURNEY. consumers for their coffee choices … and dabbling in various brews, However, understanding where the consumer including long blacks, filter, is at on their coffee journey will enable the barista espresso and cold drip. to guide the consumer and to not put up a road Work with the consumer on a pace that works block, stalling the journey or potentially just sending for them, and avoid stalling the coffee journey. them to frequent another café.

When you feel they are ready to progress, be “I want a 12 oz latte with three sugars served at forward by offering your suggested brew. Maybe 75 degrees.” offer a taster of a cold drip or batch brew to Don’t chastise the 12 oz latte consumer who complement the piccolo.

BEGINNER

INSTANT COFFEE 12 OZ LATTES

THE BEGINNING OF THE APPRECIATION

I N T E R M E D I AT E

8 OZ LATTE

TASTING THE COFFEE FLAVOUR

What is a piccolo latte: • A small latte • 4 oz coffee beverage • Piccolo latte drinkers are serious coffee drinkers No point giving an espresso to the 12 oz latte consumer, but once you’ve worked with the consumer enough and they are drinking piccolos, they’re coffee consumers.

As a business owner, this is where you need to make the choice: • Do you offer everything that any customer who walks in the door wants or • Do you take a stance that you only serve your coffees in set formats I’ll leave that decision to you, as there is merit in both. In one way you open up your business to a larger target market and on the other hand, you restrict but focus on delivering the cellar door coffee experience.

Listen to your customers, excel in what you offer them, and work together in narrowing the gap between what you and your customers are drinking.

ADVANCED

PICCOLO

SO MANY FLAVOUR OPTIONS

FILTER LONG BLACK ESPRESSO COLD DRIP SINGLE ORIGIN

TRUTH #36 Blending, then roasting beans of different origins is good.

Roasting beans by origin before blending is better.

THE TRUTH IS IN THE GRIND.

Now making fresh Grinders coffee @277 Lygon St Carlton For more information about our award winning coffee call 1300 476 377 or visit grinderscoffee.com.au

42. BY DAVID PARNHAM AASTA PRESIDENT

P

R O F I T

SPECIALTY

tea service

From our early childhood experiences of an afternoon tea stemming from our English roots to our more recent European style tea brewing methods, our tea culture is brimming with ethnic diversity. With the café scene flourishing across Australia, the opportunities to experience this diversity have never been better, with many of us making the visit to a café a daily ritual.

S

imilar to other daily commodities, tea totallers are now also demanding more from their biscuit companion. The old café days of a retail supermarket tea bag in a take away pot for $3 - $4.00 are mostly behind us, as the café industry now embraces the specialty loose-leaf tea for $7 - $9.00.

Smart café owners know that from the cherished first tea flush of spring, the mellow autumn harvest to the rarer winter pluck, tea follows the seasons, and so too do our tastes.

It's a concept that many a specialty café face seasonally, and to make change is never an easy commercial decision. However, today’s ever changing specialty café menu can incorporate these seasonal beverages.

Consider offering a seasonally curated list of teas and infusions ranging from single origins to more familiar tea blends. Not only does this correspond with different harvests, it also brings people back to try new items on the menu.

Adopting this seasonal approach can highlight

the spectrum of beverage options offered, whilst catering to diverse tastes.

MAJOR TEA TRENDS EXPECTED 2017 • Increased loose-leaf tea consumption • Over 50% of all cafés serve loose leaf tea service • Increased interest in leafy grade teas. Emergence of specialty tea houses and retailers • Consumers becoming more educated by all forms of tea • Tea as a profession. Cafés with barista/tea service specialists

43.

Having had numerous encounters with tea while travelling and living overseas, particularly in Europe, I saw that there was a different social culture. That culture could be encouraged with tea.

[ TEA TIPS INSPIRED BY AASTA ] • Introduction of exotic, wild, rare and unique teas • Focus on healthy lifestyle choices Where do I start my tea journey?

Make your tea venue more like a home away from home. On any given night you're more likely to encounter moviegoers from a nearby cinema, a book club session, people from nearby restaurants or a community group all finishing up their night's proceedings, where the opportunity to have a cup of tea before heading home becomes available.

The modern tea café, notably, does not serve coffee and takes its cue from European tea houses, which are a hub of late night social activity.

"Having had numerous encounters with tea while travelling and living overseas, particularly in Europe, I saw that there was a different social culture. That culture could be encouraged with tea," says David. "I explored many amazing late night tea-houses with inspiring ambience and diverse offerings and realised that these refined, relaxed spaces were missing from many cities.

“It's this sense of place that makes a pot of tea at your café more than an evening caffeine hit. Seeing people interact with the space and enjoy the experience is incredibly rewarding."

Change your Tea Menu: Want to encourage tea drinkers to visit your café? Go beyond the standard tea menu. You don't need a list the size of a novel. You can start by offering one different tea every month to retain interest.

Make it an Event: Events give people a reason to visit your venue. We suggest you feature a suite of regular and one-off activities to bring people in. From weekly community groups, parent groups offering special tea to food pairing sessions.

Join a Community: Find opportunities to connect with and share experiences of those involved in the tea industry by joining industry associations or introducing yourself to the owners of tea businesses. These people hold valuable information for you and are usually very happy to share.

Sell from the Shelf: Don't forget, you can use your café as a retail space as well. If people like your products, give them the option to try some at home or as a gift. Retail can be very profitable.

For those high volume CBD cafés, there is more profit to be made by offering a better quality tea bag take away cup. Here is an example of tea profitability from 2016, to best explain the profit break down.

Perhaps next step to increase profitability is not to focus on the type of specialty tea served in cafés, rather how the tea is served. Do I prepare the tea behind the counter or at the guests’ table? Do I set up in fancy porcelain high tea ware style, or do I use hard, long life durable tea ware. These are a just a couple of questions that need consideration when looking at improving tea service.

In the new regular column coined "The AASTA Tea Culture section" of the Café Culture Magazine, we wish to assist the entire café market to embrace specialty loose-leaf tea service. Tea in many cases mirrors the specialty coffee consumer trends of today's top cafés.

Equally, specialty tea has a real place in cafés wishing to provide the best service to their retail customers and potentially offer more sales and profits to merely "coffee only" outlets. Our specialty tea market is booming, and those in specialty cafés that have a tea culture presence whom have mastered the “New Style”café tea service are profiting from it.

The research and the chart used are a summary from the annual “State Of The Café Industry Report” - for more information, contact me at David@pulse.plus.com.au or Mobile 0423 200 206.

44. BY FI MASON CAFE CULTURE UK

LONDON COFFEE FESTIVAL’S LATE NIGHT TIPPLE, ALMOND STYLE

GRIND L O N D O N

DELIVER THE DAILY BREEZE

ALMOND MILK COCKTAIL ANYONE? WITH THE NEW WAVE OF ALTERNATIVE MILKS HITTING THE UK SCENE AND LONDON COFFEE FEST JUST AROUND THE CORNER, IT ONLY SEEMS RIGHT TO TAKE THE HUMBLE ALMOND AND CREATE A LITTLE “LATTE ART” INFUSED WITH CHERRY, CHOCOLATE AND ALCOHOL, RIGHT?

H

otting up on the beverage coffee scene we introduce Grind and the head of their coffee game, Sam Trevethyen. As a relatively young company (founded in 2011) they already have nine locations across some of London’s most prestigious suburbs, with their roasting heart in the hipster hot-spot that is Shoreditch, churning out some of the finest brews around. Way ahead of the game on all fronts, with an aim to combine good coffee, fine dining, and a little alcoholic action, Grind appear to have the magic formula. Throw in some passionate and talented folk to serve you, Grind are truly killing it at the “Daily Grind”.

Collaborating on said “Daily Grind”, is Almond Breeze Barista Blend - the answer to any barista’s alternative milk frustrations. The two have teamed up to create the aptly named “Daily Breeze”, to fuel those late night pangs for a little taste of the morning, especially for London’s Coffee Festival.

Much like the ever popular Espresso Martini, Daily Grind offers dessert in a glass with a kick - an almond kick - and can be found in all venues for a few weeks surrounding the festival.

This cherry liquor, chocolate and almond beaut is ideal for those who haven’t quite had their fill of mouth watering beverages during daylight hours. At the helm and behind the milk jug - Sam Trevethyen, Grind’s Head of Coffee.

Sam is driving Grind’s London coffee reputation importance of this to stay ahead of the game. to new heights and looking to create big waves in “I think the UK, US and Australia are always the future customer experiential dining and social keeping an eye on each other, seeing what we’re experience. Each Grind venue offers something up to - what they’re up to. Right now, I’m really a little different to the next, reflective of their excited about the developments in automated location and daily customer base - something Sam specialty equipment, things like the Puqpress and knows all too well, gaining his passion for the bean UberMilk.” whilst working as head barista in Melbourne’s very The collaboration of brands such as Grind and own Drugstore Espresso American owed Almond in South Yarra.

Breeze is helping to We sat down with offer the gluten free, IF I GET TO SHARE A Sam (over a few Daily vegan - friendly and LITTLE OF MY PASSION Breeze cocktails, of low calorie seeking WITH SOMEONE ELSE AND course) and found out consumer a high quality IMPACT THEM, THAT’S what drives him and his coffee experience. As WHY WE DO IT, RIGHT? view on the evolving both brands grow across London coffee scene. the city, it appears so “I love my job. does demand for highGenuinely love it; I’m quality, ethically sourced one of those people. I never expected to find a product. Consumers know what they want, and career in coffee, and it’s really changed my life. If it no longer comes in the form of premix cocktails I get to share a little of my passion with someone or instant coffee jars. Move over quick fix; passion else and impact them, that’s why we do it, right? and product quality are back.

Working at Grind has enabled me to share that Whether you’re after your morning caffeine fix passion with others, not to mention the fact we do or an afternoon tipple, these guys have it covered, amazing food and awesome cocktails.” so if you’re lucky enough to be heading to London Sam goes on to explain how recognising trends town any time soon…get down to your closest across the continent and monitoring progress Grind venue and ask for a “Daily Breeze”. Sceptics, overseas helps to draw upon new skills and the get ready to be pleasantly surprised.

THE ORIGINAL TAMPER

THE ORIGINAL REG BARBER

www.coffeetamper.com QUOTE THE CODE CCRB WITH YOUR ENQUIRY

a i l a r t s u A

e z e e r b

Annette Dutton Photography

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facebook.com/AlmondBreezeAus

22/2/17 3:22 pm

48. BY ANNE COOPER EQUILIBRIUM MASTER ROASTERS

THE U.S.

ROASTERS GUILD SENSORY SUMMIT

THE SENSORY SUMMIT IS A U.S. ROASTERS GUILD EVENT FOCUSED ON THE HIGHER-LEVEL NEEDS OF EXPERIENCED ROASTERS AND COFFEE TASTERS. WITH ONLY 110 SPOTS AVAILABLE, THIS YEARâ&#x20AC;&#x2122;S SUMMIT (HELD ON JAN 26 - 29) WAS A COLLABORATIVE EVENT WITH UC DAVIS, TAKING PLACE AT THE ROBERT MONDAVI INSTITUTE FOR WINE AND FOOD SCIENCE - AND SOON TO BE ESTABLISHED COFFEE RESEARCH CENTRE AS WELL!

THE FUTURE OF COFFEE SCIENCE IS LOOKING BRIGHT!

49.

T

he overall goal of the Sensory Summit program is to expose coffee professionals to a broad spectrum of sensory techniques, experiences and products. And, even though some topics may not be coffee related, the relationship between that product and coffee was explored by the presenting lecturer/professional.

Now, after attending and thoroughly enjoying last year’s very first Sensory Summit, expectations were high for this year’s Summit - and it didn’t fail to disappoint! To quote an industry colleague: “The Future of Coffee Science is looking Bright!”

With inspiring sessions on coffee varieties, wine, cacao, malt, water activity, roast profiling and more, I was particularly taken by the session on the industry’s current hot topic among coffee farmers, buyers and roasters The Microbiology of Fermentation in Coffee and its Potential Flavour Impacts.

Harnessing the power of microbiology during the part of coffee processing known as “fermentation”, we’ve heard a lot about new products, like yeasts, designed especially for use in coffee processing.

And since we were at the world’s premier university for fermentation science, it was awesome to have Dr. David Mills - who studies the molecular biology and ecology of fermentation - give us an overview of fermentation science, then frame up and set the scene for the role in which yeasts could play in the fermentation of coffee. He discussed some particular research that had been done on what contributes to flavour, whereby removing yeast from the fermentation tank they discovered the final product lacked flavour - so the conclusion could be made that adding yeast is important to flavour.

Enter Lucia Solis, a UC Davis Enologist Alum who has been driving the coffee industry forward by using yeasts in coffee processing.

Currently her role is to apply selected strains of yeast to control fermentations at origin, focusing on Central and South American washed coffees.

When she first started her research, Lucia quickly discovered wine is not like coffee, and vice versa, in the way they each use fermentation. Coffee is the only industry that does not use additives in its processing/ fermentation as such, unlike wine, which has a

direct reliance on “bugs” (ie: a stinky bug = a stinky wine).

So, using her strong background in wine, Lucia then blew our minds with the reasoning and results of some awesome research she had conducted with fermentation techniques inspired by brewers and wine makers alike on the benefits of using yeast in the fermentation process of coffee. The main objective being improved and consistent cup quality.

We then tasted the results from one of her yeast experiments in collaboration with Emilio Lopez Diaz from Cuatro M in El Salvador.

For the experiment, Emilio used a low elevation coffee, which by the time it got to us was only seven days’ old - literally straight off the patio - before the Summit!

The first sample we tasted was the control with “Wild”/Normal fermentation tank conditions, and it tasted as a coffee should - having come straight off the patio, unrested quite green and not so complex.

The second sample we tasted had yeast (Oro from Scott Labs) added to the fermentation tank for 24 hours, fully submerged and mixed for complete contact and uniformity then covered to eliminate any further bugs or other foreign matter affecting the experiment.

The treated beans, according to Emilio, were more visually appealing, looked a deeper, greener colour, not swollen or uneven - and for us, definitely tasted more round, more sweet, more complex fruits - definitely better cup quality!

Lucia openly discussed and admitted there is still much to be resolved in this research in terms of how long to have contact with the yeast for, when is the most flavour captured etc.

It still surprises me to hear experienced researchers consistently say there are gaps in understanding in what is going on in the coffee bean and that there is still so much to learn about coffee!

But some solid conclusions could be that time matters, a short contact time = small difference.

Wild/Normal Yeasts can go in unpredictable directions vs using a “Designed Yeast”, which will give you what you want, consistently, every time.

But overall, for me as a coffee professional, the most exciting thing I recognised in Lucia’s research was what this meant for the producers!

Traditionally, our knowledge of fermentation in coffee refers to the microbial reaction of yeasts and bacteria breaking down the sugars in mucilage. This process produces acids which will later add complexity and depth to a coffee until adding yeast came along!

By using the population of yeast in the fermentation tanks, producers now have the power to “Design via Fermentation” and more opportunity to impact flavour!

Producers now have the opportunity to add or remove flavours and create taste profiles by working with micro-organisms that will not only improve cup quality, but can also improve “shelf life” due to more stable conditions (water activity) in the fermentation tank.

This also brought up for me thoughts of producers being able to potentially export green coffee in a more stable condition and sooner, without having to rest it - something a lot of roasters face in the Southern Hemisphere, waiting (a very long time!) for our coffee to arrive from origin and having it arrive not in optimum condition.

But nothing could be more reflective of this research than by speaking with and feeling the excitement and energy from producers like Emilio, who are already discovering the benefits of Lucia’s research. Next time you see Emilio Lopez Diaz, just walk up to him and ask him about yeast - the excitement and sparkle in his eyes will totally make your day!

Coffee is a complex entity and we are, after all, in the business of flavour. But, with this awesome research on The Microbiology of Fermentation in Coffee and its Potential Flavour Impacts, the possibilities are now endless!

Power to the producers!

ABOUT The Author Anne has over 24 years’ experience in the coffee industry, having spent the last 10 years roasting in both Australia and the USA at all levels, from commercial to specialty. Anne is a Certified Q Grader, Member of the Executive Council for Roasters Guild USA, Head Judge and twice winner of The Golden Bean. Now consulting, with her company Equilibrium Master Roasters, roasters can engage Anne as a consultant or attend the monthly roasting course in Melbourne.

Email: aabflav@gmail.com Website: www.eqmr.com.au

50. BY CHRISTINE COTTRELL

T

HE

N E W

Coffee

Flavour

WHEEL THE NEW COMMON LANGUAGE OF COFFEE

T

he Knowledge Talk initiated by Toby’s Estate Coffee in Brisbane and presented by Peter Giuliano from the SCAA has shed light on how the new Coffee Taster’s Flavour Wheel was produced.

Peter opened his talk by saying how people these days really care about the way coffee tastes, but up to this point, very little research into flavour had ever been done.

Coupled with the realisation that the traditional process and tools used to recognise and describe flavours are flawed for certain purposes, particularly at origin, World Coffee Research was set up. This is a global organisation entirely

devoted to coffee research, with a vision “To create a toolbox of coffee varieties, genetic resources and accompanying technologies, and to disseminate them strategically and collaboratively in producing countries to alleviate current and future constraints to the supply chain of fine Arabica coffees”.

Cutting edge research involving two major projects has since been undertaken. The collaboration, which Peter says he’s particularly proud of, involved sensory scientists across five institutions (including two universities), three countries and hundreds of people; representing the largest study done

51.

THE GLOBAL COFFEE COMMUNITY NOW HAS A NEW VOCABULARY AND A NEW SET OF TOOLS TO USE FOR WORKING WITH COFFEE FLAVOUR.

ever on coffee flavour.

The first of two major research programs into coffee flavour involved sensory scientists with no prior coffee knowledge from Kansas State University (tasting robots, Peter called them) and a team of 20 professional coffee tasters from the USA. Based on the tried and tested scientific methodology known as “sensory flavour analysis” and using the four basic tastes of sweet, sour, bitter and salty, every possible flavour found in coffee was identified and described, along with reference points for each.

The results were published by World Coffee Research - in the Sensory Lexicon, a 50-page document that represents the new language of coffee flavour.

Next came the challenge of organising all the documented flavours into a wheel, the kind of tool the industry is already familiar with.

The original coffee flavour wheel was designed in 1995 - by Ted Lingle, the first president of the SCAA. It was a big step forward at the time and was the industry standard for identifying and describing flavour for more than two decades. Over the years, however, weaknesses in the language became apparent. It used some jargon most people don’t understand and flavours they’re not familiar with, and therefore have no sensory reference. Examples were “cuppy” and “nippy”. That said, it was timely to take a closer look at this coffee flavour wheel and change it to a new one, based on the information in the Sensory Lexicon.

A PhD candidate at the Food Science and Technology Department at the University of California Davis designed a computer program

to do the job - along with the collective wisdom of over 70 professional coffee tasters, university research and sensory analysts, and a design firm.

Basically, all the flavours in the Sensory Lexicon were listed and grouped in tiers by the participants in the research - with general flavours positioned in the inner tier on the wheel, the umbrella flavours on the middle tier and the specific descriptors on the outer tier. For example, using this “centre out process”, the inner tier is “fruity”, the middle “citrus” and the outer “lemon”.

The design team researched the colours and applied them based on the data collected, rather than on making the wheel look complete.

Hence, there are some gaps. The gaps between the colour groupings are significant. A very small gap indicates that the flavours are similar - light and dark chocolate, for example. A small gap means they are less similar and a large gap least similar - hazelnut and peanut, for example.

What is particularly exciting about the results is that the coffee professionals and sensory analysts from the university organised the flavours very similarly, giving credibility to the research.

Thanks to the work of World Coffee Research and all those involved so far, the global coffee community now has a new vocabulary and a new set of tools to use for working with coffee flavour. Anyone who has ever used both flavour wheels, clearly recognises how much easier the new one is to use and understand.

Peter advised that one of the most useful things a coffee professional can do, is to ensure they use ONLY the documented terms

when describing coffee to their colleagues and customers. That way we will all, customers included, learn to speak the common language to refine both our perception of taste and the vocabulary we use to describe it.

Already I know of two roasteries/cafés in Brisbane who’ve indicated their enthusiasm for communicating the new language by painting it on their walls and floor: Extraction Artisan Coffee Roasters and Wolff Coffee Roasters.

Peter said everyone is invited to be involved in the ongoing work of World Coffee Research.

He emphasised that both the Sensory Lexicon and the new flavour wheel will remain “works in progress”, allowing for new flavours and descriptors as they are identified in the future.

Next, there’s collaboration with the producers of Le Nez du Café kit to come up with another kit that matches the aromas from the Sensory Lexicon and supports coffee professionals in making use of the new coffee flavour wheel.

Translations are in progress, with Spanish, Korean, Chinese, German and Portuguese already completed. Italian and French are also being developed.

You can download the Sensory Lexicon free of charge from the Internet and purchase the Coffee Tasters Flavour Wheel from the SCAA. Digital versions are now also available.

ABOUT The Author CHRISTINE COTTRELL, author of the Barista Bible and Perfect Espresso training system. CONTACT: 0407 021 220 or christine@perfectespresso.com.au

52.

Good LIBATIONS THE ESPRESSO MARTINI IS ON TREND AND IT’S HERE TO STAY. BACKED BY OVER 45 YEARS OF EXPERIENCE IN COFFEE AND MANUFACTURING, DIRECTORS JUSTIN METCALF AND DUNCAN JAMIESON HAVE DEVELOPED THIS READY-TO-DRINK SOLUTION FOR RETAIL AND WHOLESALE.

he bar world, just like the café world, has drinks that come on trend every few years. The Espresso Martini is one of those drinks that will be hanging around as the new cool kid on the block.

Its popularity is matched only by our obsession with great coffee, making the marriage between booze and espresso a bitter-sweet sensation. When shaken, the natural oils of coffee create a beautiful, thick crema layer, over a dark alcohol and coffee base, just like drinking Guinness in a martini glass.

There have been many interpretations of this drink, but coffee roasters are jumping with joy because of its great ability to show off cold brew. Many bar drinks that incorporate coffee are sometimes done badly, as they are made with instant coffee, giving the drink a coffee taste per se, but not the depth of flavour that you can get from a good espresso or well prepared cold brew.

The bar industry is also very competitive with their drink menus. Production techniques and recipes of these in-house Espresso Martinis are closely guarded and as establishments are getting rated over this drink, many are reluctant to share their secrets.

One company that’s taken the next step is Aurigin Coffee - a 100% Australian owned and operated company in Melbourne, with a readyto-drink “Espresso Martini”. Their aim was to

simplify the process for quick service at the bar, period for the company, as they are entering into without sacrificing quality. a completely different environment - alcohol.

Backed by over 45 years of experience in With the growing worldwide trend of coffee and manufacturing, Directors Justin Espresso Martinis, Justin and Duncan are Metcalf and Duncan Jamieson have developed also concentrating their efforts in the Asian this ready-to-drink solution for retail and marketplace. Along with Australia’s insatiable wholesale. need for a great martini, the pair are catering to Both Justin and Duncan believe they have that need and working hard on ensuring a great mastered the stable product. flavour profile of With the Martini a traditional made being a cold brew base, drink from a cocktail Justin and Duncan have BOTH JUSTIN AND DUNCAN bar. been working constantly BELIEVE THEY HAVE MASTERED They have on providing a clean, THE FLAVOUR PROFILE OF A experimented with hygienic and shelf stable TRADITIONAL MADE DRINK this product for beverage, which is vital in FROM A COCKTAIL BAR. over a year, tasting the safe manufacturing of many espresso this style of beverage. martinis in clubs, Espresso Martini by bars and restaurants “Justin Metcalf” has throughout Australia and Asia. already received great feedback. Now ready for Starting Aurigin Coffee in 2006, Directors market, Justin and Duncan are looking forward Justin Metcalf and Duncan Jamieson have grown to serving it up to the rest of Australia. Espresso into one of the largest manufacturers of coffee Martini is available in 300 ml “Ready to Drink” in Australia. bottles and 20 litre kegs for use in pubs, bars Innovation is also a key ingredient in what and clubs. The “on tap” version produces makes Aurigin Coffee different. With Duncan amazing results, as it comes out creamy, without being a qualified food scientist and Justin’s the need to be put in a shaker. coffee knowledge (World Barista Judge) they are From yours truly, I hope this cocktail hangs currently undertaking multiple projects to offer around for a while, as it’s nice to be able to differences in the marketplace. This is an exciting enjoy a favourite coffee beverage day and night.

Espre

MAKE MINE

MADE WITH REAL COLD BREW COFFEE

A METTERS.

A J u s tin M e tcalf ‘ metters’ Esp resso Mart ini - Created by Coffee experts

MAD

E IN AUST RALI

A

@METTERSMARTINI service@luxe-brew.com www.luxe-brew.com

54. ADVERTORIAL

CHOOSING A

CafE pOs SysTem T H AT W O R K S F O R Y O U IT MIGHT SEEM TO BE A SIMPLE TASK – FIND A POINT OF SALE SOLUTION THAT RECORDS YOUR SALES, COLLECTS THE CASH, AND TALLIES UP THE TOTALS AT THE END OF EACH DAY.

H

owever, a basic internet search reveals that there are hundreds of POS options available for café owners to

terminal should do all of this without taking up

EMPOWERS BUSINESS GROWTH

unnecessary time. So, when choosing a POS

Understandably, start-up cafés are on a tight

system for your café, check how easy it is to take

budget, so it makes sense to select cost-effective

choose from - boasting all kinds of features and

a sale from order through to payment. And make

POS equipment. But it’s important not to limit

benefits. So how can you make an educated

sure that the hardware is tough enough to cope

your potential by choosing a system that can’t

choice?

with the rigours of daily activity - not just for a

grow with you. Even when starting out relatively

week or a month, but hopefully for years.

simply, make sure you can add to the features of

RELIABILITY AND EFFICIENCY ARE CRITICAL The front counter of a café is a busy place.

Orders being placed, food prepared, coffee being

AIDS BUSINESS MANAGEMENT DECISIONS

your POS when you are ready to. For instance,

The data entered into your POS system is

check how easy it is to add kitchen printing,

served, payments made. With all this activity, the

extremely valuable. Information regarding what is

or implement a customer loyalty program. You

last thing you need is an unnecessary bottleneck,

being ordered, when and by whom accumulates,

might want to keep it simple to start with, but

which is why your point of sale system needs to

giving you solid trends on which to base business

knowing what your point of sale is capable of

be reliable and easy to use.

decisions. Efficient staffing levels, the popularity

will help you make a smarter choice.

However, the importance of a comprehensive

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Uniwell4Cafés is an integrated touch

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55.

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56.

Chai

TO DECIDE: WET vs POWDER

GONE ARE THE DAYS WHERE AN ACCEPTABLE CHAI LATTE IS JUST A GLASS OF HOT, SUGARY, SWEET CINNAMON MILK. MOST AUSTRALIAN CAFES COULD GET AWAY WITH IT FIVE YEARS AGO, BUT NOWADAYS CHAI DRINKERS CAN BE EVEN FUSSIER ABOUT THEIR CHAI THAN “COFFEE SNOBS” ARE ABOUT THEIR COFFEE.

D

o you use powder or real tea leaves?”; “Is your chai sickeningly sweet?”; “Does your chai contain honey? I’m vegan” ... are just a few of the many common questions asked by chai drinkers today.

How did chai evolve so quickly? Just a decade ago, a chai latte used to be made from one of two basic options: a sweet powder or a sweet syrup. But more recently, the industry has stepped up a notch with the introduction of “wet”, “sticky” or “fresh leaf” chai (depending on who you talk to. But for now, let’s called it “wet” chai), where customers can experience and see the fresh ingredients of tea leaves and spices strained from a pot.

So, do Australian chai drinkers have a preference? Wet or powder?

Wet chai has become really popular only in the last few years. David Makin of Axil Coffee Roasters says, “When we first started, we used powder because of the ease and convenience of it, but we’ve had some pressure over the last 12 months to also have a wet chai on offer. The demand has come from the customer.”

But as the popularity of wet chai grew, so

did the frustration among many café owners and baristas, because it took so long to steep (often two - three minutes) and also required refrigeration, due to its honey content.

Chai powder is still probably the most common way that most cafés make chai lattes in Australia, but customers have become a lot more discerning about the quality and sugar content of chai.

Ayden Graham from Sensory Lab says that they are “often lacking in flavour and are mostly just sugar; it is rare to find chai with both spice and tea flavour with enough depth to be satisfying”.

So, the question remains, which is better? Wet or powder? There seems to be no clear winner, but with the right formulation, two solid choices.

It really depends on the individual café and the preference and demand of their customers.

“They are both very different products. We have some customers that swear by wet, and others who love the powder,” says David Makin.

With so much recent growth and innovation, where is the chai industry headed? “I think it will only grow as people continue to put out better, more authentic and flavoursome chai products,” says Ayden Graham.

The team at Tea & Spice Specialty Chai recently launched their Handcrafted “Wet” Chai, which only has a 30 second steeping time. As well as being vegan friendly (no honey) and not requiring refrigeration, it also won Fine Food Australia 2016’s Best New Product award.

Tea & Spice’s Chai Latte Powder was specifically formulated with less sugar and more spice, creating an authentic and full-flavoured chai taste.

David Makin is the owner of Axil Coffee Roasters and a two-time Australian Barista Champion. Ayden Graham is the tea consultant for Sensory Lab Specialty Coffee and the current Australian Tea Brewers Cup Champion. Axil Coffee Roasters and Sensory Lab both serve Tea & Spice Specialty Chai.

Tea & Spice wholesale online orders available w. teaandspice.com.au e. contact@teaandspice.com.au i. @teaandspice

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58. BY KEVIN CHILVERS

CafFeiNatEd RunNerS. on the rise.

THE CYCLISTS WORKED IT OUT A LONG TIME AGO - THE RUNNERS ARE NOW CATCHING ON BY MAKING EXERCISE MORE SOCIAL AND FREQUENTING CAFES IN GROUPS. IN MANY CASES, THE POST SESSION COFFEE IS NOW AS IMPORTANT AS THE EXERCISE ITSELF.

P

• Stompd On - Gold Medal Espresso 2016

The following week, the Plodders Running

• Exclusives - Silver Medal Milk Based 2016

Group were taken through a traditional cupping

Saturday morning. parkrun is essentially a FREE

• Don Pepe Panama Geisha - Silver Medal Filter

session featuring coffees from India, South

timed 5 km event, with participation ranging from

2016

American and Africa, hosted by Dr Ainsley

20 to over 500 at some events.

COFFEE BROTHERS

Harrison of Peak Coffee.

arkrun has been a key driver in café engagement for runners, with over 200 events being held across each Australia each

DI BELLA COFFEE

be - just like fine wines.

• Seasonal Blend - Gold Medal Milk Based 2016

In many cases, these coffees are not made

parkrun events and welcomed the runners with

• Organic Panama Geisha - Gold Medal Organic

exclusive offers following the Saturday morning

Espresso 2016

available to consumers due to limited volume

events. This has been a WIN-WIN for all involved.

PEAK COFFEE

Smart café operators have connected with local

The social running culture in Australia is

• Methods about Madness - Silver Medal Espresso

exploding, with hundreds of regional and national

2016

groups … and the love of sweet brews is fuelling

TULIP SHI

the growth of coffees served out of home.

• Nectar Coffee House Blend - Gold Medal Chain

“The post run coffee for me is the best part of any run, from the amount of new friends I’ve

Milk Based 2016 The participants appraised and tasted the

made to the passing through tourist I’ve met from

coffee under the parameters utilised at the

the other side of the world and still continue to

Golden Bean event. A calibration session was

follow through social media. I love it!”

held, and we then got into tasting these amazing

Michael Sharpe, Event Director, The Beaches parkrun.

Taking the runners’ coffee experience to

coffees. The feedback was incredible, with the group working together in pairs to evaluate the flavour profiles of the tasty brews.

and commercial viability. The general feedback on price was that $5 - $6 for a higher quality cup would be acceptable for these amazing coffees … This might make it a little more attractive for roasters to extend these offerings within their wholesale café customer bases.

FEEDBACK Rebecca Bovey Mendez I really enjoyed the coffee tasting, especially the filtered experience. For a good coffee (that reminds me of home) I will pay $6 for a small cup, just to enjoy the experience. At times I just go to my favourite coffee place and sit and sip

a new level, I recently held a series of coffee

Flavour Descriptors included: Floral - Clean -

the warm experience - love it. I am a little more

tasting events for the Plodders Running Group

Smooth - Tea Like - Honeycomb - Velvet Blossom -

knowledgeable regarding how the bitterness of

at the Australasian Café School. The aim was to

Chocolatey - Caramel - Early Sweetness, Bright &

the roasting affects its flavour - quite impressed

showcase amazing coffees - how good coffee can

Tart - Citrus - Polished and ... YUMMMMMMMM.

by the range and the diversity that exists.

be, educate, showcase how the coffee industry

Scoring of these coffees was very much in line

Tracy Crichton

works and ascertain whether a higher price can

with the results from the Golden Bean Roasters

I enjoyed the coffee tasting. I usually drink a

be charged for an amazing fine coffee experience.

Competition. A great achievement for both the

soy latte, but was surprised that I actually liked

The first of two sessions featured an amazing

roaster to get consumer acknowledgement and

the filtered coffee. I probably wouldn’t pay more

for the consumer to see just how good coffee can

than $5 for a coffee though.

line up Golden Bean award winning coffees:

59.

Rod Packer

Amy Packer

To me, the price of a coffee is more to do with

Generally drink plunger coffee at home

I love a piccolo latte or a double ristretto soy

and enjoy a cappuccino or piccolo latte at

cap! I am happy to pay $5 for a good coffee! I

location with people I want to have a coffee and

cafés. I think $4 is reasonable for a standard

appreciated the taste of a straight espresso so

chat with ...

coffee. Really enjoyed the cupping ceremony

much more. I really enjoy a good strong coffee.

Ben Husk

- it was interesting going through the process

I loved hearing about how coffee is made and

I usually have a flat white or perhaps a piccolo

from start to finish and seeing how beans are

sampling all the different ways with the Geisha

latte if I’m wanting a coffee with less milk. I’d pay

assessed.

coffee! Amazing stuff!

Chris Brown

Matt Bell

around $5 for a really good coffee. My experience

It certainly opened my eyes to different coffee

the location and people. I’d pay more in a great

at the Australian Café School really changed my

I usually go for a flat white or piccolo, both at

that I’m not used to drinking. The old Nescafe

home with the espresso machine or out. These are

instant ... I didn’t realise that instant coffee is so

mostly blended coffees. Sometimes a macchiato

far from reality! I was amazed at Ainsley’s coffee

or espresso, if I’m getting something a bit

knowledge. I usually buy a cappuccino, $4 - $5

different like a single origin. The cupping session

each is about what I’d usually pay.

was a taste-bud opening experience and only

Clarissa Morris

served to deepen my appreciation of how coffee

I definitely prefer a milk based coffee - a

perception on how much effort goes into the process of selecting great coffee. I really enjoyed experiencing that process; it was a surprise to find how much different smell can be from taste! A fantastic day; one I would happily do again.

Thanks, Plodders, for getting involved in these

is purchased and presented to the customer. I’d be

experimental coffee tasting sessions. We look forward to further engaging caffeinated runner

cappuccino (creamy and not full of bubbles of

keen to try different methods of coffee brewing.

air!) if I’m to order from a café, though was

Usually I’d pay up to $5, but perhaps more for a

pleasantly surprised by the geisha filtered coffee

“special” bean.

good coffee. If you are looking for ways to

when I joined in on the cupping session. Loved

Matthew Connors

increase patronage at your café, you don’t need

the sweet scents in the taste and would quite

groups and furthering their understanding of

to look too far. Connect with local community

Love a cappuccino; the tastings opened my

happily enjoy again and again. Would normally

eyes to the extremely different tastes available and

groups and ascertain ways that you can support

pay up to $6 for a “good” coffee; can’t say I’ve

the level of detail going into the whole process.

the social side of their exercise. It may be worth

been anywhere that charges more. I’ve definitely

I personally prefer the blends and thus wouldn’t

checking out whether there is a parkrun event in

learnt a lot more about coffee and feel like I’m

pay much more than the standard. I guess it’s

your local area as a starting point at:

turning into a bit of a coffee snob!

an acquired palate that I have not developed.

www.parkrun.com.au

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60.

CAFE People Scott Browning MARKETING MANAGER MPM MARKETING SERVICES

Y

IF YOU WERE TO LOOK IN NEARLY EVERY COMMERCIAL KITCHEN OR CAFE IN AUSTRALIA AND NEW ZEALAND, YOU WOULD BE LIKELY TO FIND ONE OF THE FOOD PACKAGING PRODUCTS THAT ARE DESIGNED AND MARKETED BY SCOTT BROWNING, THE MARKETING MANAGER FOR MPM MARKETING SERVICES.

ou will more likely recognise the brands recognise today. Over this period, the business that he represents, Castaway, Costwise, has grown significantly to become one of PrimeSource, and Parego, rather than Australia and New Zealand’s largest packaging the products, as they are easily taken manufacturers, with warehousing facilities and for granted but a necessity to anyone in the factories throughout both countries. foodservice industry.

Scott gains inspiration from the rapid changes Scott’s journey began during his five years in and growth throughout the entire foodservice the United States while industry. The changes completing university, experienced over the past IT’S THE PASSION AND THE through an athletic decade have been dramatic, PURSUIT OF PERFECTION THAT IS THE MOST scholarship for baseball. and the flourishing roaster, café INSPIRING ASPECT OF THE This gave him the and QSR segment are the most COFFEE INDUSTRY. opportunity to compete, inspirational. Scott responded live and study throughout when asked about staying the USA, an experience that forged his love motivated in a competitive industry: “It’s the of food, and, upon seeing the already mature passion and the pursuit of perfection that is the foodservice market, gave him a framework of most inspiring aspect of the coffee industry. The what the Australian foodservice market could be. people in this segment make everyone around His introduction to the industry was in event them better, as they continue to push boundaries co-ordination and stadium management, and innovate. You find out very quickly that you working with Spotless Services - a fast-paced are only as good as the team and people with role, that set the stage for the move to MPM which you choose to surround yourself. With the Marketing Services and a career in manufacturing pace that the industry is growing and changing, it and marketing food packaging. During his 12 is impossible to do everything yourself. Without a years with MPM Marketing Services, Scott has good team and a common vision to inspire them, helped build the brands and products that we all you are nothing.”

62. BY DAVID PARNHAM COBAA PRESIDENT

A NOTE. to our members CAFE OWNERS & BARISTA ASSOCIATION OF AUSTRALIA

Issue Update

2016 WAS THE YEAR OF CONSOLIDATION summary will be made available to COBAA

be made available this year. For new and current

Thank you for all your support since our

members. A special thank you to Café Culture

members - website and MailChimp access,

COBAA association incorporation in January

International as our main media partner, greatly

registration to events, social media, regular EDM

2015. Many leading café and food service

assisting in promoting the survey and collecting

e-newsletters throughout 2017. This will provide

suppliers have greatly assisted us with hosting

valued responses. More details later this year

a two-way interaction between vested parties,

events such as Café Talk and Food Safari Café.

- however, if you have any significant café

being coffee professionals, roasters and café

Our first goals have now been achieved, with

industry questions you may wish to include in

owners.

full attendance at the Breakfast COBAA Café

the 2017 report survey, please contact me prior

Talk sessions by state and together we can now

to the 1st June 2017.

Dear Members of COBAA,

At this time I would also like to personally thank our COBAA founding executive members

We have received many café suppliers’

Craig Driver and Tim Bonaguro, who have

feedback and accolades for the State of the

served the COBAA association well in the

CAFÉ TALK COBAA DATES

Café Industry report and for the Café Talk

difficult start up years and will be greatly missed

• 4th May in Brisbane

networking sessions in the past - now it’s time

on the executive committee. I am also pleased

• 25th May in Adelaide

to further engage the café owners and baristas

to announce that Tony Macri, Mina Ali and Flinn

• 15th June in Perth

with more than just a survey, masterclass or

Lambert will take their three year positions on

• 12th Sept in Sydney

trade show chat. We are currently offering

the COBAA executive committee. We wish them

FURTHER THOUGHTS:

FREE MEMBERSHIP to cafés to assist them into

all the very best for the years ahead.

Create a supplier networking Café Talk in

the future via knowledge/information sharing,

create further discussion and networking with our Australian café industry in 2017.

Our new 2017 COBAA Executive Committee

the morning and look to hold exclusive dining

start up assistance, product and services guides,

are here to serve the café industry, and we all

experience “Food Safari” at a landmark elite

benchmarking big data research opportunities,

wish you success for the year ahead.

café with both the local owner/head chef in the

our COBAA Members Directory website services,

afternoon for a gourmet lunch in each city.

EDMs and assistance at trade events.

The Café Pulse annual Café State of the

Most important is that we commence

If you require any additional information, please contact me on the details below.

Thank you.

Industry Report 2015 was a highlight for COBAA

direct in-café benefits to further improve café

DAVID C PARNHAM

Corporate members to gain much needed café

products, food service excellence standards

Café Owners’ & Baristas’ Association Of

industry big data specific feedback, directly from

and services offered by COBAA Corporate Café

Australia

café owners and baristas.

Suppliers. Focused and informed café suppliers

M. +61 423 200 206

and their management teams can help achieve

P. +61 2 9380 5559

this across Australia.

F. +61 2 6583 7169

This year in July will successfully see our third bi-annual café survey completion, and once again this collective respondent information

Free café owner and barista memberships will

Corporate Membership Directory: cobaa.com.au/directory Facebook: Cafe Owners Baristas Association Australia

A. PO Box 58 Potts Point NSW 1335

www.COBAA.com.au

SPECIAL OFFER

MEM BER SHIP FOR CAFE OWNERS & BARISTAS

We are offering Café Owners and Baristas this special FREE MEMBERSHIP offer to give you access to helpful industry information on matters such as leasing, financial services, job placement, café insurance services, industry compliance issues, media & communication, training and education, marketing.

YOUR FREE MEMBERSHIP WILL GIVE YOU ACCESS TO: Regular updates on the café industry through informative eNewsletters, the COBAA website and social media Access to supplier discounts Updates on current trends Café related events and calendar Advertise café positions vacant to a captive pool of industry professionals

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68. BY MINA ALI

DIRECTOR OF MARKET DEVELOPMENT, DI BELLA COFFEE

IDENTIFY

Tips & TRICKS IN OUR INDUSTRY THE BARRIERS TO ENTRY ARE LOW AND COMPETITION IS HIGH. NOW MORE THAN EVER VENUE OWNERS NEED TO FIND NEW WAYS TO STAND OUT FROM THE CROWD TO ATTRACT AND RETAIN CUSTOMERS.

F

ollowing and predicting café industry trends will help owners to get ahead of the game and achieve a point of difference over their competitors. When done well, we are seeing social media and digital platforms drive new revenue streams into venues. As well as supporting business growth, social and digital media are changing the dining landscape as we know it.

With so many changes in the industry, such as an overall reduction of average spends and increases in number of transactions, increases in wages and operating costs, it is hard to stay on top and manage profitability. Along with all of this, consumer behaviours and expectations are changing; one trend that cannot be ignored any longer is the growing demand for gourmet take away and delivery systems, as well as a rise in social platforms that give consumers a taste of what is on offer at your venue, plus letting them read reviews …

Ultimately, a digital presence means you can stay current and connected with your customers.

Digital technology allows operators to provide high quality offerings outside of their four walls. Focusing in on social media, for cafés and

restaurants, it should really be seen as a digital portfolio. If you display your café well enough, you will gain followers, foodie reviewers will notice you and start talking about you and finally, you will see a rise in customers.

It is important to remember there is no quick conversion from social media, and it shouldn’t be used that way. It is really about presenting your café so well, that people will put you on their list of must-visit venues.

SO HOW TO START THE CONVERSATION AND GAIN ENGAGEMENT? • Instagram and Facebook are very important social media platforms to have for cafés.

• Instagram is the main tool used by foodies and consumers when looking for places to eat.

• Facebook can also be used in this way, but is also important to have for when people search your café on Google; they can easily find you (as Facebook profiles always rank on the first page of Google). Facebook pages can also be used as an alternative to having an actual website …

Therefore, a chance to give them all your details (number, location and opening times) without them having to look too hard.

The hardest part of successful social media

MARKET

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THEME

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MEDIUM

• Facebook • Twitter • Instagram • LinkedIn

ENSURE ROI

• Sale • Lead • Brand reach • Customer service • Recruitment

CREATE MESSAGE

• Headline • Content • Call to action

can be creating relevant content. The check list above maps out five steps to creating a post that will drive some sort of action or reaction.

HERE ARE SOME OTHER TIPS ON CONTENT AND POSTING; • Try and post regularly: it is important to be consistent, to keep your café in the mind of the consumers • Vary your posts: make sure you are mixing up food pictures with fun pictures • Time your posts: so it is relevant to the time of day (i.e. coffee posts in the morning) • Use appealing images: they don’t have to be professional shots, but make sure you are being seen in the best light, literally!

• Use current and trending hashtags (important for Instagram): always hashtag your own brand/ café, as well as use hashtags that are trending and identify to your point of difference, such as #coffee, #paleo, #cleaneating, #specialty etc.

There is still a lot of fear and resistance to social media, but just remember that people are going to be talking about you online; you may as well be part of the conversation and do your best to influence perception and drive sales from a different angle.

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S U P P O R T E D

B Y

71.

t u C roat th

S E V I N K

.

THE KNIFE IS THE OLDEST TOOL IN A CHEFâ&#x20AC;&#x2122;S ARMOURY - OLDER EVEN THAN THE MANAGEMENT OF FIRE, BY SOMEWHERE BETWEEN A MILLION AND TWO MILLION YEARS.

E

ven at the earliest stages of human tool making, man was not randomly slashing at his food, but making careful decisions about which cuts to make with which tools. Knives are often our primary interaction between ourselves and our food - It is with this in mind that Cut Throat Knives are designed to enhance the cooking experience. Bladesmith Aidan Mackinnon is part of a new generation of knife makers, focusing on creating high-end bespoke kitchen tools for avid home cooks and chefs.

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Aidan uses a variety of steels, high carbon garage sales and superstores are packed with and stainless, chosen because they excel in the mediocre pieces that are bought, used, and kitchen environment. The handles are made ignored, what could be more important than with Australian hardwoods and are sealed with learning once again to value what we buy, and a variety of oils and feel a connection to the wax to bring out the people who create around TO BUILD BEAUTIFUL HIGHbeauty of the burl. us?

END KITCHEN TOOLS THAT Quality has I strive to achieve two WILL LAST A LIFETIME AND no substitute; things with every knife I ENHANCE THE COOKING throwaway culture make. Firstly, that each EXPERIENCE OF THE USER. deserves disposal; knife is made with the and time-honoured utmost quality and integrity; skills are worthy of and secondly, that each recognition. knife will go on to bring a lifetime of service PURPOSE: To build beautiful high-end kitchen and culinary enjoyment. tools that will last a lifetime and enhance the Aidan Mackinnon cooking experience of the user. +61 435 597 202 MANIFESTO: In a world of increasingly aidan@cutthroatknives.com.au disposable, valueless items, where homes and www.cutthroatknives.com.au

72. BY SEAN EDWARDS

GREAT CAFÉ

WORKFLOW

EFFICIENT CAFE WORKFLOW IS VITAL IN COMBINING SPEED AND QUALITY IN THE COFFEE PROCESS. SMART OPERATORS UNDERSTAND THIS, AND AT THE VERY BEGINNING OF THE PLANNING CONCEPT WILL FIND WAYS TO COMBINE ELEMENTS INTO THE FIT-OUT THAT WILL ALLOW FOR AN EFFICIENT WORKFLOW TO HAPPEN.

I

get to see hundreds of fit-outs a year and too many have concentrated on the look, versus practical application and usability of the space.

One of the busiest cafés I have come across is Planet Espresso in Auckland, New Zealand. The café is situated in the Auckland City Hospital and is owned by Rob and Anna McGregor (also the owners of Coffee Lab Roasters). Over the past ten years they have developed systems that have allowed two cafés to be able to pump out two thousand quality espresso coffees a day. I was lucky enough to have a sneak preview of their new Planet Espresso fit-out, which the hospital has positioned specifically to help with the flow of people around this space.

Planet Espresso turn over an enormous amount of coffee on a daily basis through their espresso bars by having three four group La Marzoccos, with up to four baristas on each machine. The customers will line up behind their favourite team of baristas for their daily coffee order. The baristas build their own customer base between the three stations, creating a real customer rapport. The barista team is also rewarded for

the number of coffees produced and through peak times of the day, with a maximum of eight customer feedback, with monthly workplace baristas on the machines in busy morning rushes. incentives like dinner and movie tickets. This All coffees are takeaway in the main foyer area. incentive has helped create better teamwork, It’s amazing what can be achieved in such a tight with a touch of competitiveness between baristas space, which is a credit to the team for smart trying to top each other with higher quality coffee design and taking in consideration growth in and service. It was great to see the engagement customer numbers. between barista and customer, creating a fun and Planet Espresso does have a small food menu happening space. on offer but essentially Most of the hospital is a coffee business, so staff have a Planet speed and number of THE CUSTOMERS WILL LINE Espresso loyalty card that drinks served daily is vital UP BEHIND THEIR FAVOURITE is not only an electronic to making this business TEAM OF BARISTAS FOR payment gateway, profitable, considering the THEIR DAILY COFFEE ORDER. but also contains the large staffing costs. The customer order, allowing new location will allow for customers to swipe their some slight changes to the own card at the counter to speed up the ordering food menu and will also help with traffic flow of process. Rob and Anna developed this customer customers. Remember, medical staff are always in ordering system a long time ago, before there a hurry! were any smart applications available.

I look forward to my next visit to see the new The speed of the order is achieved by the version of Planet Espresso that has just opened. barista completing a single set task: creating the Thank you, Rob and Anna, for taking us behind espresso. For example, one barista would be the scenes of your busy espresso bar, and I look preparing shots, another steaming and pouring forward to seeing you on our next jump across milk. The baristas are rostered on at different the ditch.

74. BY LUKE SHILLING

WAS IT REALLY THAT BAD? FOR MANY A COFFEE DRINKER ONLY RECENTLY DISCOVERING THE WONDERS OF THE LIQUID GOLD, THE IMAGE OF A CAPPUCCINO STACKED WITH A MOUNTAINOUS PEAK OF FROTHED MILK IS ALL BUT A TALE MENTIONED IN CONVERSATION AMONGST SEASONED BARISTAS AND AFICIONADOS.

H

owever, the select few that have been around long enough to experience such wonders have also witnessed the growth and evolution of what is the specialty coffee industry.

Terms such as the “Mugaccino” and “Layered Latte” have now been replaced with “Single Origin” and “Ristretto” on café menus, and through consumer education, the token “coffee snob” is a token no more.

Mention old school to these “coffee snobs”, and watch their noses turn up faster than bargain hunters on a Boxing Day sale.

But, was it really that bad as we remember?

The short answer is, yes. However, the long answer is, not really - from a point of view.

From a quality perspective, we can analyse, quantify and allocate grades to coffee to which, by today’s standards, coffee of yesterday was downright horrible.

It is also easy to dismiss retro coffee while sipping on a 90+ Panama Geisha Espresso extracted on a $30k machine prepared by a passionate and knowledgeable barista.

However, palates change over time,

memories are unreliable at best, heavily influenced by our emotions - and most of us didn’t know any better.

In this case, “Ignorance is Delicious”. We only think that retro coffee was bad, because now we have had better. But try to remember back to those early days, before coffee became cool (pun intended). We’re still a kid getting taken to a café by our mums and stealing the froth off her cappuccino ... Or maybe studying at uni, trying to stay awake for study? If it really was that bad, then why did we drink it?

Coffee is more than a drug; it’s an experience. It’s not the coffee we remember, but the situations, people and emotions that we associate with it that we remember - good or bad. Just think of the coffee memories you are creating right now that you will reminisce about five, 10 or 20 years from now.

Like fashion, will the coffee industry see a resurgence with the infamous Layered Latte?

Will retro coffee be the next “on trend”?

Who knows ... Maybe future coffee drinkers will be writing an article on how bad coffee used to be in 2017.

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77.

BREWTOWN

WAS BORN OF THE SIMPLEST IDEA

Matthew Johnson, Simon Triggs, Roger Smith

TO MAKE GREAT COFFEE WITH NO CONSTRAINTS. THE TEAM that Simon Triggs assembled for his venture in Newtown looked around at the Australian coffee world and saw two models - corporate roasters, and young, passionate roasters looking to push boundaries, but lacking resources and experience.

Simon and his Master Chief Roaster, Luke McSweeney (who has more than 15 years’

experience in roasting, blend development and QA, and is extremely well known and respected within the industry), Roger Smith, one of the founders of Toby’s Estate, and Matthew Johnson, wholesale account manager - suspected there was a middle ground. Simon believed that a small, agile roaster could use cutting edge roasting and brewing techniques and temper them with experience, and a deeper knowledge of what coffee lovers actually like.

Using a combined half-century of industry connections, Brewtown’s green bean buyer Bill Ballard sources the finest green beans available, often selected on the farm at harvest. After two years of operating - roasting, testing, brewing, revising, and roasting again - the Brewtown range has been finalised and is currently available in-house, retail, and wholesale.

For lovers of traditional milk-based coffees, the Metropolis Blend offers a round, full-bodied espresso with a twist. While depth and punch

come from a Sumatra Aceh, fruit, sparkle and a unique, silky mouthfeel come from a natural process Panama Geisha. From Finca Santa Teresa in Volcan, this Geisha was grown on the Summer Farm at 1,500 metres above sea level.

For cafés with a more contemporary focus, Casablanca is a complex, tightly structured blend of natural process Panama Caturra, also from Finca Santa Teresa, Colombia and Sumatra.

Cocoa, nougat, malt and blueberry notes give Casablanca good presence in milk and a delicate acidity and nuanced sweetness as a black coffee.

Also on offer are a selection of seasonal single origin options. These are available as either filter or espresso roast and rotate monthly.

Brewtown is officially moving into wholesale with these new blends and origin offerings and is roasting at its iconic heritage building/café at 6 O’Connell St., Newtown, so give them a call on 0438 833 246; email: beans@brewtownnewtown.com or just drop by.

78. BY DAVID PARNHAM CAFE CULTURE RESEARCH DIRECTOR

THE STATE

OF THE

COFFEE AND CAFE

MARKET 2016

THIS YEAR WILL BE OUR THIRD EXCITING SURVEY, WITH RESULTS SEEING SIGNIFICANT TRENDS APPEARING IN THE EXPANDING LOCAL CHINESE COFFEE AND CAFE MARKETPLACE. THE THIRD ANNUAL CHINA COFFEE MARKET REPORT IS NOW AVAILABLE, WITH OVER 65 QUESTIONS IN THE SURVEY. THIS YEAR WE CAN SEE MANY BENCHMARKS FOR LEADING CAFE BUSINESSES AND THE DEVELOPMENT OF THE CHINESE COFFEE INDUSTRY.

F

or us to best understand the expanding Chinese coffee market and its potential future, we must firstly understand its recent colourful coffee history; only then can we best appreciate the vast opportunity that the western style café can offer the Chinese coffee market.

A Chinese person drinks on average a mere three to five cups of coffee a year. Interestingly however, in a small town in south China’s Hainan province, this rises significantly to two hundred cups a year.

The statistics above, which are comparable to the world’s average of 240+ cups a year, has impressed international coffee dealers and franchised coffee/café brands who are seeking to

take a share of the expanding local café market.

“I do not believe China will become the world’s largest coffee consumption market in the next couple of decades - only when the coffee industry changes its mindset on high retail coffee price per cup and its ‘coffee only available here’ approach.

However, the fact is that there are more middleincome families, teenagers and the business community now in China. Because of this, there is more coffee being consumed overall,” Christina Wang, Editor for Café Culture Magazine said in October 2015.

Let’s understand what is possible in China, as we head towards 2020. In Fushan, a small town in Chengmai county of Hainan, local farmers

started growing coffee in the early 1930s, nurturing a strong coffee culture. Nearly 100 companies from different countries have opened outlets to promote their brands in this subtropical town.

2014 data from the China Coffee Association Beijing (CCAB) showed that coffee consumption growth in the country is increasing at an annual rate of 15% p.a. It is important to note, however, that this 15% is about seven times more than the average world growth rate.

According to the CCAB, the figure may continue to expand at a pace of 15-20% annually, while in 2016 the average China Café Market grew a steady +15%, versus 2015 - thus making

79.

CHINA’S COFFEE GROWING PROVINCES Source: International Coffee Organisation (ICO) Report “Coffee in China” 2015

02

Fujian Province

exclusively produce robusta

01

Yunnan Province

exclusively produce arabica

03

Hainan Province

exclusively produce robusta

China the most attractive coffee consumption

Beijing and Chengdu, as well as some southern

Nescafe and Maxwell House have taken over the

market growth opportunity by 2020.

coffee growing provinces, including Yunnan,

retail supermarket and convenience store instant

INVEST IN YOUR OWN CAFÉ BUSINESS VIA

Hainan and Fujian. However, for most other

coffee market.

CONSUMER COFFEE EDUCATION

regions, coffee is still an expensive “Western

We urge the Chinese coffee/café industry (and

import”.

all other countries for that matter) to develop

Even in GuangZhou, Beijing and Shanghai,

the market via education and sharing coffee

the coffee consumption level remains stubbornly

knowledge.

lower than 30 cups per capita; thus, all adding

Here are just three successful examples from leading elite cafés to consider:

to the fact that the country’s coffee culture is not sufficiently mature.

Return to the local town in Fushan: old and young, residents like to spend time in coffee shops. They may not know Costa, but they can name every local brand. It’s important to note that coffee mainly grows in the provinces of Yunnan, Hainan and Sichuan.

It is true to say that the Chinese thirst for

Coffee grown in Yunnan accounts for more

orders an Americano/long black, you could try

Western Pop/Gen-Y culture is leading many of

than 80+% of China’s total production. However,

upselling to a more specialised black coffee brew

China’s younger generation, with their growing

over half of the output has been exported as

method such as pour over filter, syphon or Aero

purchasing power, whom

Press. This action can then lead to educate your

are now willing to pay

consumer through coffee knowledge, with the

more for new experiences.

1st - When a customer enters your café and

use of experienced café barista staff.

To them, the likes of

2nd - Practice, practice, PRACTICE latte art

visiting a Costa Coffee

designs and offer these to your white coffee

represents a luxury social

consumers. Remember, 80+% of all good latte

status and fashionable

art served in cafés is shared by Millennials and

experience. Many of them

Gen-Y people on social media, which leads to

are attracted by this brand

crude mixing coffee COFFEE GROWN IN YUNNAN ACCOUNTS FOR MORE THAN 80+% OF CHINA’S TOTAL PRODUCTION. HOWEVER, OVER HALF OF THE OUTPUT HAS BEEN EXPORTED AS CRUDE MIXING COFFEE BLEND MATERIAL.

blend material. The country boasts a few domestic coffee brands, mainly small enterprises or crude material producers, although only few of them can

compete with foreign brands.

promoting your business and potentially more

and as a place to meet, rather than the coffee

customers.

or beverage offer itself. They can tell what kind

Sophisticated coffee-planting and coffee-

3rd - Why not think of your own unique coffee

of tea is good, but they can’t do so with coffee,

making techniques, the lack of professional

brew bar and espresso based beverage menus.

compared to the nation’s popular instant coffee

experience, and the absence of proper industry

Include “guest roast” coffees from successful

habits.

When it comes to the trends of “Specialty

standards are major challenges for Chinese coffee

international coffee brands and/or local roasters.

ROASTED BEANS OR TEA LEAVES?

Coffee” and the fourth wave coffee culture, this

Despite the fast expansion, it is unlikely that

remains a huge potential for consumption and

coffee will soon replace tea as the number one

shows that the coffee drinking culture with the

drink of choice in China. Foreign coffee brands

Chinese has not yet reached its peak.

were first introduced to China during the 1980s,

RISE OF FOREIGN COFFEE BRANDS

and brands such as Nestle and Maxwell House

China’s coffee market has been dominated

have played a significant role in creating a retail

by foreign franchised chain brands. The likes of

lead in the country’s coffee culture.

Retail supermarkets and cafés are popular in first-tier cities like GuangZhou, Wuhan, Shanghai,

companies.

What it is vitally important for the country’s homegrown coffee brands and café culture is for China’s café industry to focus on combining foreign coffee culture with local features, to nurture people’s future consumption habits.

For more details on purchasing the 3rd

Starbucks, Costa, McCafé and MAAN Coffee, just

Annual China Café market Report, please

to name a few, have grabbed the major share

contact davidp@cafeculture.com.cn or

of the fresh ground coffee market, while Nestle,

WeChat (ID: CCMDAVIDP).

80. BY ROXANNA CHAN

TATE MODERN ROASTERY L O N D O N

MEETING THOMAS HAIGH IN JANUARY - HEAD ROASTER FOR THE TATE GALLERIES, BRITAIN, MODERN, LIVERPOOL AND ST IVES - WOULD BE ONE OF THE HIGHLIGHTS OF MY SEVEN WEEK WORKING STINT IN THE UK.

M

y love for art and coffee collided into one experience and as cliché as it may be, I witnessed the "art of coffee".

The Tate Britain, one of London’s best art galleries, according to London’s official visitor guide not only holds the national collection of British and international art from the 1500s to the present day, but is responsible for the skilful practice of roasting their own coffee. The Café Culture team had a chat to Thomas and a private tour of the roastery. We learnt about the history of the grounds and Tate’s philosophy, "For Tate, by Tate" and how this included the coffee they serve their visitors.

HOW DOES A NATIONAL ART GALLERY DECIDE TO ROAST THEIR OWN COFFEE? The Roastery came about mainly through the forward-thinking of Tate Catering; in the 1980s Tate Catering was established to take back control of previously outsourced catering outlets throughout the Tate sites, in which the philosophy "For Tate, By Tate" was established. It is this philosophy, to integrate as much of our catering as possible into our own operations, that the Roastery and the many innovative aspects of Tate Catering owes its credit to.

In 2011 we took the decision to take the increasingly financially demanding wholesale market into our own hands, by using the expected increase on our current coffee supplier to set up our own roastery. We began with purchasing a 12 kg Probat and roasting off-site, which enabled us to produce higher quality, transparent and more cost-effective coffee for Tate, whilst bringing more income into the galleries through our non-profit model. Shortly following this, we established our slot roasting programme, in which we lease out our space and expertise to other coffee enthusiasts.

Two years ago, due to the increase in volume and desire to centralise our roastery operation, we moved the roastery to Tate Britain, upgrading to a 25 kg Probat. Since then we have been able to focus more attentively on the ethos behind our coffee programme, sourcing directly and with more purpose, as well as extending our slot roasting collaborative.

TELL US ABOUT THE GROUNDS YOU ARE LOCATED ON ...

We’re based in the historic grounds of Tate Britain and roast out of a refurbished World War II Nissen Hut. The building itself is located within

the old grounds of Millbank Prison, which is where the Australian term "POM" originates (Prisoners of Millbank), as the first convicts to be sent overseas to Australia were from this institution.

The main building itself was constructed in 1893 and opened as the National Gallery of British Art in 1897, commissioned by sugar-maker Henry Tate and, in 1932, the gallery officially adopted his name as the founder of our institution.

The back grounds of Tate Britain, where we are based, is the old Queen Alexandra’s Military Hospital, built in 1905; the buildings and grounds were taken over by the Tate when the hospital closed in the 1970s and now make up the offices that cater the staff for Tate Britain, as well as our Roastery.

Our Nissen Hut was built during the Second World War and is situated in-between the old hospital chapel and the infirmary; the hut was designed to be constructed with speed and rigidity, but still stands firm and now houses our 25 kg Probat roaster, coffee quality control lab and coffee warehouse.

HOW DID YOU BECOME HEAD ROASTER FOR THE TATE? I first discovered specialty coffee while I was

81.

TWO YEARS AGO, DUE TO THE INCREASE IN VOLUME AND DESIRE TO CENTRALISE OUR ROASTERY OPERATION, WE MOVED THE ROASTERY TO TATE BRITAIN, UPGRADING TO A 25 KG PROBAT.

travelling in Australia in 2009; upon coming back

by incorporating Tate’s vision of equality and

recently taken steps towards this by introducing our

to the UK in 2010, I began working in restaurants/

accessibility when it comes to the Arts and working

Coffee Subscription service, which offers a range of

hotels around Manchester and Derbyshire whilst

environment. Over a period of six months I began

gender-focused coffees to the home user.

freelancing in journalism and publishing, learning

working on a new way in which we approached

CAN YOU SUM UP THE TATE’S WORK

more about coffee in my spare time. In 2011, I

sourcing our coffee, looking at a defined agenda

ENVIRONMENT?

journeyed down to London to begin working in the

that considers equality alongside quality when

coffee industry, briefly working as a Head Barista

contracting coffees. This is how our Gender

the attention to quality and focus on transparency

for a specialty coffee shop, before starting my role

Equality Project came into being.

is reflected throughout our catering offerings;

at Climpson & Sons coffee roasters in Hackney later

Our gender initiative focuses on supporting

I believe Tate Gallery is a rarity in the fact that

creativity and forward-thinking is actively

female and male coffee producers on a 50/50

encouraged within Tate staff, to ensure that we are

basis; we now work, where we can, with female

always forward-thinking and innovative in how we

learning the ropes, cleaning machinery and

and male producers on an equal level to create

achieve our goals towards to the Tate overall vision.

packing coffee for most of my working week,

a vehicle and platform for conversations about

before advancing to Head Roaster and Operations

gender equality in the coffee industry. Alongside

it our wine sourcing and offerings, rotational

Manager during the transition to our 25 kg Probat

redesigning our coffee packaging and POS

beer selections, single origin chocolate selection,

and a new site in 2012. For the majority of my

materials, engaging in a more transparent and

locally sourced curated food menus from small-

time at Climpsons, I was in the position of Head

"story-focused" sourcing model and increasing

yield farmers or directly-sourced coffees, are

of Coffee, in which I began to learn more about

retail and coffee sales across the sites, we have

managed by talented, quality-focused specialists.

sourcing, grading and increased quality control,

introduced relationships with producers in both our

Working alongside peers of such calibre, such as

gaining more knowledge in acquiring my Q Grade

single origin and espresso coffee ranges.

wine sommelier and Tate Catering CEO Hamish

that year.

At Climpsons I started as an assistant roaster,

certificate and switching to our new Loring Kestrel

Having travelled to, and sourcing coffees from

Every product throughout Tate Catering, be

Anderson, encourages brilliance within our

35 kg roaster, whilst establishing the Climpsons

Brazil and Colombia, with trips to Guatemala and

workforce, both behind the scenes and front of

Training Academy.

Honduras planned this month, we are engaging

house. We pride ourselves on the transparency and

with producers of both genders throughout

quality of all our food and drink products, as well

Coffee here at Tate; I was drawn to the position to

South and Central America and now have a

as the aptitude of our front of house staff.

increase my knowledge of business management

range of coffees available that recognises the

and direct sourcing, but also as the roastery

hard work of female, male and family producers.

throughout the galleries by a team of highly

operation and the model of Tate Catering was so

Since instigating the project, we’ve had fantastic

trained baristas on La Marzocco and Modbar

unique.

WHAT IS YOUR AIM AND FOCUS FOR THE

feedback from media, coffee shops and coffee

espresso machines; these baristas are managed

enthusiasts, enabling us to strengthen our slot

and mentored by our talented Head Barista, Chris

ROASTERY?

roasting programme, wholesale and retail sales and

Whitelaw, who is our SCAE certified trainer and

increasing funding for the Tate galleries.

quality manager. Each and every member of staff at

In early 2016 I took on the role of Head of

When starting at Tate, my main aims were to extend our range of coffees to create diversity

We hope to continue developing this project

Our coffee, for example, is showcased

Tate Catering is given the chance of immersion and

across our sites, sharpen up our imaging and

and look at developing gender-focused missions

learning by our inclusive attitude, in which we offer

further the engagement of the Tate roastery within

in other origins across the world, increasing

coffee training, roastery visits, cupping events and

the specialty industry; I wanted to do this, however,

accessibility of our coffee along the way. We have

competitions throughout the year.

82. BY MEG LOUDON COFFEE BROTHERS

GLOBAL BARISTA CELEBRATION CHAMPIONSHIP CHINA

Behind the

SCENES WITH MEG LOUDON

IT WOULD BE IMPOSSIBLE TO SUM UP MY EXPERIENCE IN CHINA IN THE TWO MINUTES IT TAKES TO MAKE YOUR COFFEE, BUT IN SHORT, IT WAS THE OPPORTUNITY OF A LIFETIME.

Late last year, Coffee Brothers Owner/Director Tony Macri and I were invited to Harbin, China, judging and competing respectively in the third annual Global Barista Celebration Championship (GBCC). The competition features a shared focus between latte art and the coffee flavour profile, with categories in both espresso and milk-based.

Not only was the GBCC a fantastic competition to compete in and train for, it gave me opportunity to take in the unique cultural experience of visiting northern China.

Our home base was Harbin, around 400 km from the Russian border. Harbin in winter is one cold city!

I wouldn’t even think of stepping outside without possum socks, leg warmers, double thermals, gloves, a beanie and an overcoat, and even then, I still wasn’t wearing enough. I guess an average daily temperature of -22°c will do that to a coastal dwelling Aussie like myself.

We even resorted to testing the theory that eating ice cream "brings your body temperature down so you don’t feel the cold as much".

My conclusion? Nope. Doesn’t work.

Despite the cold, we spent a fair amount of time wandering Harbin’s cleanly swept streets, negotiating the chaotic traffic and taking selfies with all the locals ,who were endlessly curious about our foreign appearances; my blue eyes certainly

drew considerable attention. One man pulled out his massive Canon SLR and pushed everyone else out of the frame to only photograph my face. It was a little weird, no doubt, but a bit of entertainment for everyone involved.

We were extremely well looked after in Harbin for the entirety of our trip. Our hosts were engaging and hospitable, despite some cultural differences over their flexible concept of time, their insistence on playing the same four songs on repeat over fourhour long bus trips, and their offerings of exotic delicacies such as pork brains, pig’s ears and cow stomach. They even drink their alcohol differently to us, drinking beer warm off the shelf and gulping down local spirits by the bowl. To say our hosts were congenial would be an understatement!

The GBCC is a coffee competition that allows baristas to showcase a complete skillset of creativity, style and knowledge. Competitors were invited to compete from across the globe, representing scenes as diverse as Uganda, Taiwan, China, Malaysia, Ecuador, Guatemala, Peru, Costa Rica, Mexico, Brazil, Colombia and Australia. In addition to testing both technical skill and latte art, the true challenge of this competition lay in perfecting our time management.

Each competitor was asked to deliver 18 cups of coffees in 15 minutes. Firstly, six espressos, then six cappuccinos in a pre-determined, free-pour latte art order, followed by the final six free-pour

cappuccinos. Points went towards the order in which the coffees were presented, as well as for cup cleanliness, time management, consistency in flavour across all 18 cups and of course, the flavour and the artwork itself.

In the lead up to the competition, deciding what coffee I was going to compete with ended up being both a formidable trial and a great source of enjoyment. The challenge was finding one coffee that worked well as both an espresso, and a cappuccino. One coffee our team trialled was an Ethiopian Guji supplied by Seven Miles Roasters.

The espresso produced aromas of blueberries and notes of jasmine, while the cappuccino reminded us more of an apple strudel. While this coffee was fun to play around with, the cappuccino didn’t quite have the strength to be ideal. So, in an inspired, but slightly insane attempt to seek perfection, Tony threw me a curve ball three days before my flight to China, requesting that we create and test a whole new blend.

Only weeks beforehand, our Coffee Brothers Seasonal Blend had claimed the gold medal for milk-based espresso at the 2016 Golden Bean Australia competition, so it made sense that Tony had an interest in me using this coffee. The dilemma we had, however, was the coffee’s espresso flavour.

In the end, we added a freshly roasted Panama Geisha to the already complex mix. This blend managed to round out the balance in the espresso,

83.

and suddenly, we had a new coffee to work with and take with us to China.

With the coffee dilemma behind us, my attention was now drawn to the milk. Twenty hours before Tony and I had to leave for the airport, I realised I had no way of transporting eight litres of fresh Paul’s full cream milk on a 16 hour flight. We could have wrapped the bottles up in clothes and hoped for the best, but that idea didn’t exactly fill me with confidence. So, I enlisted the help of my all-knowing grandmother. Within an hour of my desperate phone call, she’d managed to provide me with one portable soft esky and eight frozen ice bricks, even going as far as having me bring the milk over to be sous-vied in case of leakage. Crisis averted!

On our arrival in Harbin, sorting out the refrigeration situation proved to be a much simpler process. In each of our hotel rooms was an accessible ledge between two windows. With the temperature in our room averaging what felt like 30 degrees, and the outside hitting a brisk -22 at midday, this ledge pretty well sufficed as a makeshift fridge.

The theme of "making it up as you go" only continued throughout the competition. I had been practicing my speed and latte art skills under pressure, according to the rules of the competition.

Speed training at work, with a focus on neat and consistent latte art, often aroused the annoyance of my fellow baristas mid-service - turns out I am a poor judge of timing when to practice in between customers!

I would practice my set over and over, with multiple variables in latte art, while working on a three-group machine with a fast grinder.

Unfortunately for me, at the actual competition, the equipment included a two-group machine and what seemed to be a laboriously slow grinder. Even though I managed to calibrate my coffee to get a fantastic flavour profile while running at 20 seconds for a double shot, my headstrong nature became my downfall when push came to shove.

My strategy from the beginning was to start

out in front of the other competitors by having baristas and what they are working with around the incredible tasting coffee using real, fresh milk. My world. My hope is that in upcoming competitions, previous experience in local latte art comps told me I’ll be better equipped to really soak up the pleasure while my latte art skills were good, they certainly of competing, being able to approach things with a hadn’t been perfected. So, my edge would have more adaptive mentality. come from flavour, securing - I hoped - half the The actual performance of the competition points straight off the bat. aside, there was so much to love about this event.

To provide what I thought was the absolute best I enjoyed the addition of physical agility in having flavour for the competition, I pulled double shots to tiptoe coffees across the stage along marked in large 250 ml cappuccino cups. Yes, this tasted pedestrian lines, avoiding spillages caused by a amazing, especially with fresh milk versus the funky ridiculously wobbly stage floor. On the other hand, long life milk the competition had provided other I didn’t really get a kick out of hearing the same competitors, but it came at a deadly cost - time. groovy competition themed tune play during each My set in the competition began. I was put and every 15 minute set over three days. I swear head-to-head against a Chinese competitor - only that song haunted my dreams for weeks. one of us would go through to the next day. The six From the moment I arrived to the day I flew out, espressos were to be delivered first, and mine came I adored my experience in China. I’m truly blessed out simultaneously with his. to have been invited to TWENTY HOURS BEFORE TONY AND No problem. Then the two compete alongside some I HAD TO LEAVE FOR THE AIRPORT, cappuccino rounds began, amazing baristas. Being I REALISED I HAD NO WAY OF and one by one, I watched brought together by the TRANSPORTING EIGHT LITRES OF his beautifully poured competition reminded FRESH PAUL’S FULL CREAM MILK coffees come out in half me once again why I ON A 16 HOUR FLIGHT. the time I was churning love this industry. I am out mine. Before I knew it, he was delivering his extraordinarily grateful for Coffee Brothers, and ninth and tenth out of twelve cups and I was still especially for my boss, Tony, for providing me with completing my fourth, fifth and sixth. With the the opportunity to travel and meet some wonderful buzzer rapidly approaching, I could feel the onset people from all over the world. I have no doubt that of panic coming on. Every other competitor had Tony enjoyed the socialising, the judging and the split their cappuccino shots, and it was only now touring experience just as much as I did - even if he that I realised why this was a smart move, despite hated the cold! the resulting coffee tasting very weak. In a poor Right now, I’m focused on sharpening my skills attempt to speed up my set to produce all 18 cups as a barista in order to attend more events like in the 15 minutes, I rushed my art and presented the GBCC. I look forward to a reunion with all the the judges with coffees that I knew were below friends we made on this trip, and in the near future, my skill level. In the end, two cappuccinos did not to have the pleasure of experiencing even more make it to the table. I figured my best bet would be new, exciting and equally passionate café scenes to wrap up at the 15 minute mark, to avoid losing from around the world. excess points on overtime.

With every competitive situation, there is always ABOUT Meg Loudon is a full-time barista at the Coffee something to be learnt. The competition in Harbin Brothers café in Mona Vale, has represented Coffee left me humbled by the experience of having a Brothers in several latte art competitions and has strategy not work out as planned. Equally, I came just started training new baristas. away impressed with the talent of international

The Author

84. BY CHRISTINE COTTRELL

N ABO U

T

LE

AR

ElAND Salvador TANZANIA

WOMEN IN COFFEE QLD ENDED 2016 WITH AIDA BATLLE FROM EL SALVADOR SPEAKING ABOUT HER INNOVATIVE FARMING PRACTICES, ALONG WITH THE CHALLENGES SHE FACES AS A FARMER IN CENTRAL AMERICA.

O

ver a dozen different processing methods raised eyebrows, as did the stories about truckloads of squatters trying to take over her land. Aida is quite a coffee celebrity, being a fifth generation coffee farmer and the first person to win El Salvador’s inaugural Cup of Excellence in 2003. She was both entertaining and informative, and we were honoured to hear her stories.

Penny and Peter Wolff hosted the event, along with Kelsey Carr at their new roasting premises, Wolff Coffee Roasters, which also has a café and training centre. We enjoyed tasting three coffees from Aida’s farm, all processed differently.

We started 2017 with Celina Lazarus and Kilimanjaro to the next destination, where Tony Strickett from First Crop in Melbourne they enjoyed a tasty chicken soup. Celina and talking about their recent trip to Tanzania.

Tony believe Tanzanian coffee is an unsung Just as entertaining and informative, Celina hero in the coffee world. All who attended spoke about would agree, having tasted the plight of Celina’s samples.

WE ENJOYED A TOUR OF THEIR the farmers, the This event was hosted FACTORY AND POD PACKAGING auction process by Alana Beattie and OPERATION, THAT NOW USES PODS and how they forge mother-in-law Joanne, from MADE FROM BIODEGRADABLE relationships with Coffee Roasters Australia.

MATERIAL. those they buy We enjoyed a tour of their from. She spoke factory and pod packaging of one farmer being so grateful, he gave operation, that now uses pods made from them a gift of a live chicken - a generous gift biodegradable material. Questions flowed, as their translator advised they must accept. did the wine, and we all went away inspired So it rode with them all the way down Mt to take a trip to Africa.

85.

n e r Ka y.

Puryick

BORN IN COLOMBIA, KAREN PURYICKY GREW UP IN THE BEAUTIFUL COFFEE GROWING REGION NOT FAR FROM BOGOTA CALLED TOLIMA. INEVITABLY LOVING COFFEE FROM AN EARLY AGE, IT WAS ONLY UPON TRAVELLING TO AUSTRALIA TO LEARN ENGLISH THAT HER TRUE COFFEE JOURNEY BEGAN. HER APPRECIATION OF THE COMPLEXITY OF THIS SEEMINGLY SIMPLE BEVERAGE GREW SIGNIFICANTLY DURING HER YEAR ABROAD.

S

eeing the growth of the coffee industry in Australia first hand inspired me,” Karen says. Inspiring her so much, that a consultation with her father about the opportunities

customer involvement, and I believe that consumers care more now than ever about the transparency and quality of the coffee they drink.”

Karen has made herself known within the

and interests in quality Colombian coffee in

Australian coffee scene, being a part of many

Australia, brought about the birth of South

great events and networking within the industry.

American Bean (SAB).

She has been a regular judge at the Golden

Sharing samples of the best coffees from the

Bean, and her expert palate has assisted the

regions of Tolima, Huila and Santander with

process of finding Australian medal winners. She

Australian coffee roasters produced an amazing

was present with her father at SCAA in Seattle,

response and led to our first container shipment

to see Sasa Sestic get crowned World Champion

from Colombia in 2013. SAB, a family owned

of 2015.

company based in Queensland, now work

Karen is keen to see the benefit to the entire

with a number of specialty coffee farmers and

industry, with a continuous focus on quality and

have their own farms, where they are able to

transparency throughout the world. Being a

experiment with different processing methods in

Colombian, she has coffee flowing through her

order to improve the quality with every harvest.

veins - so the love of the industry is instilled. She

“I see a bright future in coffee. Like all businesses, the success is dependent on

now wants to share her passion and coffee with the world.

86. BY CHRISSIE SCHEDNY CAFE CULTURE INTERNATIONAL

RECENTLY I ATTENDED A BREAKFAST IN MELBOURNE AT KRIMPER CAFÃ&#x2030; WITH LOVELY LADIES REPRESENTING AUSTRALIAN WOMEN IN COFFEE. WE ALL CAME TOGETHER FROM DIVERSE WORK BACKGROUNDS AND EACH CONTRIBUTE DIFFERENT EXPERIENCES AS WOMEN CURRENTLY WORKING WITHIN THE COFFEE INDUSTRY.

Left to right: Daniela Durik, Celina Lazarus, Maria Paoli, Diana Dimattina, Louise Haigh, Chrissie Schedny, Amy Schubert, Shelley Huggins

87.

I

t was a pleasure and very impressive to witness how these women encourage and recognise the participation of women in all aspects of the coffee industry.

Our passion for good food and great coffee

Here’s a few words from each one of

Daniela Durik

is in the heart and soul of our family, and we want to share this with each customer that we are blessed to have!

myself in.

One week later, I landed my first barista job.

After an 18 month break, I realised I missed coffee and it's where I wanted to be

these ladies about their business, their

Café Owner: Ditzy Dani’s Café

passion for the industry or how they have

Preston Market

evolved in the industry.

SHELLEY HUGGINS:...........................................

Adelaide from the Riverland to peruse the

MARIA PAOLI .......................................................

Barista seeker is an Australian job board

industry, work on my skills and grow in

The release of those aromas filling my cup

that focuses on employment specifically

understanding.

Years on, I incrementally moved into

each morning triggers so many emotions

within the barista industry. For the employer,

and memories.

posting a job at baristaseeker.com.au is

Coffee is more than an elixir that pleases my palate, but rather it's who I am and fuels my drive to ensure we are recognised for what we do not only as women in the industry, but also as Australian ambassadors for our signature brand.

I am proud of the café culture we have created in Melbourne, and it's important I educate those on my tours about the history of where we have come from and our identity within a melting pot of diversity.

Maria Paoli Melbournecoffeetours.com.au Founder: Australian Women in Coffee.

DIANA DIMATTINA ..............................................

My passion for coffee started at an early age, as I was very much influenced by my father, Dominic - a pioneer in the Australian Coffee Industry since 1959.

The aroma of coffee wafting through the

affordable, easy to use and job postings are advertised on our home page, emailed newsletter, social media pages and other affiliated job boards. At Barista Seeker we aim to target industry specific employees, candidates who are experienced and qualified, connect job seekers through social media platforms and build a BARISTA COMMUNITY in Australia.

My focus for this past year has been First Crop Coffee and as cofounder and director of the company, I'm proud to say that we have managed to achieve everything we'd hoped for the business. The coffee ethically sourced, honestly traded and 100% traceable.

sourcing and not only

Lifesaving Club, with specialty coffee blends created by myself and brothers Robert and John, together with home made food, gelati, specialty drinks and dog treats!

Diana Dimattina Café Owner: Dollies, South Melbourne Lifesaving Club.

I’ve found a way to interact with the world, in my local neighbourhood as a barista and hopefully positively interact with communities across the globe through this little bean.

As I enter my 12th year working in the coffee industry, I am constantly aware of the changes that have taken place in that time, and I am proud to be working with Langdon Coffee Merchants.

LCM source and

we purchase is all

family tradition.

- currently Dollies at South Melbourne

bean, from farm to cup.

LOUISE HAIGH....................................................

transparent in our

In the recent seven years I've been

learn about everything that touches a coffee

CELINA LAZARUS................................................

Dad roasted the daily blends became a

operating successful foreshore kiosks

rapidly by competing and continuing to

Amy Schubert Barista.

We are completely

in South Yarra for 10 years.

I'm inspired to push forward with an industry that is growing and innovating

Business Owner: Barista Seeker.

Shelley Huggins

house and many visits to the factory whilst

I operated the iconic Tamani Coffee House

- no matter how much I had yet to learn.

IT WAS A PLEASURE AND VERY IMPRESSIVE TO WITNESS HOW THESE WOMEN ENCOURAGE AND RECOGNISE THE PARTICIPATION OF WOMEN IN ALL ASPECTS OF THE COFFEE INDUSTRY.

import specialty and high end commercial coffee into the Australian market. We connect directly with growers, producers and exporters to bring premium green

involve our customers

coffee into Australia.

in the process, but also involve our producing partners all over

Our new climate controlled warehouse in

the world in their coffee's journey.

Melbourne ensures the coffee maintains its

Celina Lazarus

optimum quality for the longest possible

Business Owner: First Crop Coffee.

time. LCM offers opportunities for third

AMY SCHUBERT..................................................

I needed something new and challenging in my life.

So I went to Google, booked the longest barista course I could find in Adelaide, and drove three hours to spend the day learning.

party coffee to be stored and managed in this environment. Strict purchasing and internal QA procedures guarantee we only deliver the best in green coffee.

The rebranding of LCM combined with social media engagement has been another recent development, providing a platform of

DANIELA DURIK..................................................

It was hard, having never touched an

Eight years ago, Mum (Maria Vernucci) and I

espresso machine before. But the seasoned

the coffee industry here in Australia.

(Daniela Durik) decided to open up this small

trainer instilled in me a committed passion

Louise Haigh

café in the heart of Preston - Ditzy Dani's

and opened my eyes to the ongoing

Coffee Trader: Langdon Coffee

Cafe - Preston Market.

challenge and learning I could immerse

Merchants.

interaction which is now an integral part of

88.

CAT AND CLOUD COFFEE CO. 3600 PORTOLA DR, SANTA CRUZ, CA 95062, USA

Cafe Red Whale Coffee 169 PAUL DR, SAN RAFAEL, CA 94903, USA

I

City", but I think it needs to be

recent visit to one of America’s most

some great business in town, like

talked about coffee businesses. Cat

Verve and Lulu Carpenter’s. The laid

t was the perfect mix of spring sunshine, great tasting coffee, served with loads of smiles at my

and Cloud Coffee Co. is the creation of three like-minded souls, who all have a passion for great coffee but without all the pretentious carry-ons that are normally attached.

The owners, Jarod, Chris and Charles (mates who love the great town of Santa Cruz, where they live) decided to join their lives' coffee journey together and form Cat and Cloud.

The roastery/café is in an old beach shack and has been cleverly renovated to let the light and sea air into every corner. It has a main street and corner frontage that has constant people movement, which means lots of customers.

The staff are amazingly friendly (and it is all genuine niceties) and they all have great coffee skills to match. The open layout inside the shop makes for good customer

Santa Cruz is known as "Surf called "Café City", as this place has

back beach town is only one hour's drive from the hustle and bustle of San Jose in Silicon Valley, so many corporates have called this coastal city home, as it’s a great place to have a family.

The boys have a regular podcast, which is quite fun, where they interview many coffee industry icons, but take the seriousness out of the equation, putting some humanity back into the topic.

I

had the pleasure of meeting Sean Boyd, owner of Red Whale Coffee, San Rafael, a few years

San Rafael.

The espresso bar at Red Whale has a full Mod Bar setup, which

back in Seattle at the SCAA show.

also includes the extra brew bar

Straight away I liked this guy, for his

system. He offers over 10 daily

enthusiasm for his coffee business

single origins and coffee blends

and that he gave me a handful of

through the brew bar, as well

colourful stickers promoting Red

as a few espresso creations. His

Whale Coffee. Those stickers were

baristas are super friendly and also

quickly scooped up by my kids on

have great knowledge of what’s

my return and stuck all over their

happening with the daily coffee

(and my) laptops - so every day for

menu. Sean’s behind the scenes

three years I remembered Sean’s

passion shows in the cup, and

coffee company.

we were thrilled at what we were

This little gesture prompted me to make the visit to San Rafael to

served.

Red Whale Coffee is a fun

check out Sean’s digs whilst I was

business, which the café reflects,

in nearby San Francisco. Red Whale

with a lounge area for customers

Coffee has a busy espresso bar at

set up with classic pinball machines

the front of the roasting business

and some rare "Les Paul" guitars

in an active industrial estate a few

hanging from the walls. I must

miles up the valley from San Rafael.

say Sean also has a pretty eclectic

nice to give them a few tips about

This is also the roasting site for Red

record collection and a mighty fine

where to go and a little heads up

Whale Coffee, which is equipped

turntable in this lounge area.

about our café culture.

with an impressive bright red,

Jarod and Chris are heading to Australia in April to be part of the "La Marzocco out of the box" project and will spend a few weeks checking out our cool scene. It was

Thanks again to the Cat and Cloud team for the hospitality and

The Red Whale Coffee brand is

painted Dietrich Roaster at the back

well known around San Francisco

of the building.

and the Bay Area, as the team

interaction; it was a breath of fresh

for being real in our coffee world.

air seeing people in the café talking

It's great to see a coffee business

in the family hospitality business

attending local farmers' markets

versus sitting engrossed in a laptop

built on great, happy service and

and spent time in the kitchen, bar

and special events, communicating

or phone. The business has a small

not just output. If you combine both

and front of house. He moved to

the word of great coffee.

10 kg San Franciscan roaster off

quality coffee and a joyous, smiling

Canada over ten years ago and

We had a fun time during the

to the side, which you can view

team, your business can’t go wrong.

started his coffee venture there.

visit and loved getting behind the

Sean started his career working

spreads the coffee love by

through a glass window from the

I look forward to hearing a

After some lifestyle changes, he

Mod Bar and playing with Sean’s

café. The roaster is pretty much at

few more podcasts on my global

decided to escape the bitter winters

toys. Congratulations on a great

capacity, so this little workhorse

trekking, either sitting on a plane or

and move his business back to the

brand and being a real character in

does some big shifts.

behind the wheel.

states, close to his hometown of

this mighty industry.

Cafe

Lee and Me Cafe 87 CROWN ST, WOLLONGONG NSW 2500

L

ee and Me café is located in the CBD of Wollongong. Owners, husband and wife duo, Lee and

Shay Sullivan (Lee) and Benny (Me) have made a special space right in the middle of the hustle and bustle of Crown St Mall. Drawn in initially by the personality of the 1890s heritage building and the inviting atmosphere

2823 ADELINE STREET, OAKLAND, CA 94608

M

ost coffee roasters, when they are finding their way, would have gone

website, so customers can get excited about their purchases. The new warehouse has a retail space and

online and searched a coffee origin

a state of the art cupping room, to

and its tasting profile from the coffee

make coffee sorting more efficient.

enthusiast site “Sweet Maria’s”. I

Maria and Tom started Sweet Maria’s

had the opportunity to call in and

20 years ago, and it has become

see Maria and Tom at their new

a major resource portal for home

warehouse office and showroom

roasters. The Sweet Maria's website

in the city of Oakland near San

has a great information library of

Francisco.

how to source, grade, roast and brew

The new warehouse allows the team to store large amounts of bulk

coffee.

It was really a pleasure to finally

green bean, that then gets re-packed

meet this dynamic coffee duo and

into small lots and sent out to home

thank them for the hard work they

roasters all over the world. The team

have contributed to the global coffee

sources coffees from all over the

industry. This unique business has

world, then test roasts the beans and

created great roasters, who were once

reviews them for their information

hobbyists that pursued their passions.

morning breakfast and joined in on the weekend buzz of friends and lovers catching up. The service was friendly and prompt, considering that both inside and outside were packed to the brim. Looking for something simple, I chose the bacon and egg

of fresh flowers and upstairs store, I

roll with my ritual flat white. I was

was highly excited about my dining

impressed with the combination of

experience.

having both the essential options of

When chatting to Head Barista

Sweet Maria's

We stopped in for a Saturday

avo on toast and granola, but also

Jack, latte art and coffee enthusiast,

the offering of a few alternative

he proudly explained that Campos

selections, making me want to

is their choice in coffee, as they can

come back next time to try the salt

always rely on delivering both quality

and pepper tofu. The lunch menu

espresso and filter to their customers.

The team are very passionate about expanding their customers' coffee palate with the offering of single

looked delicious, with a variety of old favourites with a "Lee and Me" twist. Having a small takeaway menu

origin, blend and filter. On the

advertising their "pre order" service

espresso menu they were serving

of fresh options, and not just the

Superior Blend; Single Origin Costa

standard grab and go alternatives,

Rica Sangre De Toro; and for filter, a

showed they really are looking after

Colombia Finca LA Negrita Geisha.

both their weekday and weekend

Using a four group La Marzocco

trade.

Lineman PB, their front bench setup

If you’re heading into the CBD

includes two grinders, scales and an

of Wollongong for either work or

array of essential coffee tools. The single origin and Superior Blend share the Mazzer Colt grinder, and the Mahlkonig Ek43 for filter. Coming into winter, filter is their current

pleasure, I recommend stopping into Lee and Me for your coffee and food fix. It can be quick and prompt, or you are free to take some

focus, using the automatic XTS

time, explore upstairs and enjoy the

Fetco, but they also have a variety of

friendly atmosphere.

manual alternatives to experiment

Hours: Mon - Friday, 7am - 4pm.

with.

Sat - Sunday, 8am - 3pm.

90. ADVERTISERS GUIDE

A D V E R T I S E R S

GUIDE ABACUS T. 1800 552 535 W. abacus.co

PAGE 64

DIMATTINA COFFEE Melbourne T. (03) 9462 4499 Perth T. (08) 9244 9377 W. www.dimattinacoffee.com.au

PAGE 2

AMANTI T. 1800 263 333 W. www.amanticoffee.com

PAGE 7

ESPRESSO MARTINI W. www.luxe-brew.com

PAGE 52 & 53

PENTAIR T. 1300 050 973 W. www.everpure.com

PAGE 11

PUQ PRESS W. www.puqpress.com.au

PAGE 34

ANTICO COFFEE W. anticocoffee.com.au

PAGE 21

FREEDOM FOODS T. 1800 646 231 W. www.freedomfoods.com.au

RANCILIO

W. www.ranciliogroup.com

PAGE 14

PAGE 46, 47 & 92 ARKADIA T. (03) 9543 3113 W. www.arkadiabeverages.com.au

PAGE 61

GRINDERS

T. 1300 476 377 W. grinderscoffee.com.au

PAGE 41

REG BARBER TAMPERS W. coffeetamper.com

PAGE 45

CAFÉ SCHOOL AUSTRALASIA AUSTRALASIAN

CA FÉ SCHO O L

T. (02) 6583 7163 E. info@cafeculture.com

PAGE 76

HUROM T. 1300 714 462 W. www.hurom.com.au

COBAA

PAGE 37

ROBAND

T. (02) 9971 1788 W. www.roband.com.au

PAGE 73

W. www.cobaa.com.au

PAGE 63 JUST COFFEE INSURANCE

C OOFFEE SN BS

®

coffeesnobs.com.au

COFFEESNOBS

W. www.coffeesnobs.com.au

PAGE 33

T. 1300 605 061 W. www.justcoffeeinsurance.com

PAGE 3

LION DAIRY & DRINKS

CROP TO CUP T. 0410 450 369 FB. www.facebook.com/CroptoCup

T. (03) 9188 8000 W. www.lionco.com

PAGE 59

STODDART T. 1300 791 954 W. www.stoddart.com.au

PAGE 75

TEA & SPICE W. teaandspice.com.au

PAGE 56

PAGE 33

DALYA T. 1300 111 222 W. www.dalya.com.au

PAGE 91

DI BELLA COFFEE T. 1800 332 163 W. www.dibellacoffee.com

PAGE 13

MPM MARKETING SERVICES

THE FOOD COMPANY

T. (07) 3853 5800 W. www.mpmmarketing.com.au

W. thefoodcompany.com.au

PAGE 9 & 57

NUTELLA T. 1800 199 183 W. www.nutella.com.au

PAGE 66 & 67

PAGE 69

UNIWELL T. 1300 864 935 W. www.uniwell4pos.com.au

PAGE 55

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