Cultured - Vol.3 - Winter 2019 by Cultured Magazine

A S H OT O F C O F F E E C U LT U R E | W I N T E R 2 0 1 9

LOCAL HEROES Helping others to help others

SIMARA BLENDS

Tempting and exciting ways to give yourself a boost

WINTER WELLNESS Drinks & tips to beat those winter blues

A S H OT O F C O F F E E C U LT U R E | W I N T E R 2 0 1 9

EDITOR

Amanda Robinson

CONTRIBUTORS

Sacha Coburn, Emma Fodie, Amanda Robinson, Clynton Drumm

DESIGNERS

Clynton Drumm, Colin Kaldenbach

PHOTOS

Clynton Drumm, Colin Kaldenbach, Amanda Robinson Cultured is published by Coffee Culture. All contents in this publication are copyright Coffee Culture Ltd. No part of this publication may be used or reproduced in whole or part in any form without written permission from Coffee Culture.

A S H OT O F C O F F E E C U LT U R E | W I N T E R 2 0 1 9

LOCAL HEROES Helping others to help others

SIMARA BLENDS

Tempting and exciting ways to give yourself a boost

WINTER WELLNESS Drinks & tips to beat those winter blues

ON THE COVER

Now serving Simara specialty blends. Read more on page 19

Follow Coffee Culture on

www.coffeeculture.co.nz

AMANDA ROBINSON

Hello winter!

EDITORIAL

Winter. The season that divides people. On one hand there are the lovers of snow. The people that thrive on the ‘snuggle factor’ that winter brings. On the other hand there’s the haters. The people that want to go into hibernation to escape the cold, wet, dark (the category I fall in to). If you’re like me it’s time to, in the words of T-Swift, shake it off! Don’t let winter win. If you’re feeling a bit down in the dumps, thrown out of whack, in a bit of a funk these colder months we’ve got you covered. This issue is packed with ways to help you fight back against the winter blues. We’ve even included some Beat the Winter Blues Challenges (page 26). We dare you. No, we DOUBLE DARE you, to see how many challenges you can complete to nourish the mind, body & soul over winter. You gotta nourish to flourish! Nourishing the Mind When was the last time you tried something new? Do you ever feel like you’re in a cycle of Groundhog Day? It’s all too easy to get stuck in to the same old habits and daily routines. While habits and routines can make us efficient and productive, trying new things every now and again is essential to nourish your mind. New experiences can expose us to new ideas, break us from routine, can help alleviate boredom, stimulate our minds and help us grow! Ready to give it a try? Lucky for you we have a bunch of new ideas to help nourish the mind. Maybe next time you’re in, mix things up by getting your brew made with single origin (page 17) or one of our plant milks (page 18/28). If neither of these tickle your fancy do not fear – if you walk into store this month we’ve got a bunch of new mouth-watering creations – from pies and soups (page 13) to delicious drinks (page 14) and desserts (page 20-21) – you’re bound to find something new that spins your wheels. Nourishing the Body Eat well. Move. Rest & Recover – all ways to make sure you’re in tip top shape to fight back against winter. Hot off the press we’ve just introduced a new range of specialty lattes to aid your winter wellbeing. There’s turmeric for restoring. Matcha for balance & focus. Butterfly pea for tranquillity. Beetroot for vitality, and charcoal for detoxification (page 19).

C U LT U R E D

In our summer edition of Cultured we gave you a sneak peek of our new specialty organic tea range. The good news is it’s now in full swing and if you haven’t already, it’s a good time to give it a go (page 9). Not only are the health benefits of tea plentiful, but it’s a great way to stay hydrated. I highly recommend the Relaxing Herbs which always leaves me in a state of pure bliss. Failing that. We hear Yoga’s good – more stretching, less stressing! Yoga or meditation can offer the space to relax, restore and help find mental and physical balance (page 31). Give it a go and check off Challenge #24 – you don’t know if you don’t try.

Nourishing the Soul They say gratitude is a great way to nourish your soul. Well, I’m grateful for COFFEE! Soul nourishment, check! Not quite, but there are some other pretty simple things we can do to feed the soul. PAUSE: Taking time to relax, unwind, and savour the things we love (like coffee) is one of the many great ways to nourish your soul. Providing you with great spaces for you to do so is a big part of what we’re all about. So as you sip your coffee – take a moment, to be present (maybe even turn your phone off - Challenge #17), to just enjoy. GIVING BACK: Serving others, communities and the environment is another great way to nourish your soul and another big focus for us! Firstly, we want to give a big shout out to all those who took part in the Tour de Coffee Culture this year. With your help we were able to raise over $3K to carry out the projects and initiatives of the Coffee Culture Charitable Foundation (page 11). If you’re still looking for a bit of soul food there’s ways you can help us, help, today! We’re giving away $5000 to young local heroes who are actively doing good in their community and need a hand. Help us, help them by spreading the word! If you think you know someone that might fit the bill checkout page 6-7 for more details. It also seemed fitting as part of our Beat the Winter Blues mission to make a donation for every butterfly pea latte sold over winter to the Mental Health Foundation NZ. It’s as interesting as it sounds – so make sure you go check it out page 27. Well let’s face it. We’re stuck with winter whether we like it or not, so we might as well embrace it. Good luck and I look forward to seeing all your Beat the Winter Blues Challenge photos! Wishing you a healthy & happy winter!

Amanda

CONTENTS 6

Ticket to Ride

Hit Single

X Marks the Spot

Winter Well-being

The Boys Behind the Beans

USE THIS O

RECIPE Leek & Potato Soup

12 20 16

Time for Tea Cake of the Month

Brew Gear

Careers at Coffee Culture

WINTER 2019

Time for tea

Welcome t

EARL GREY

Twice-refined orga bergamot oil is ble Ceylon tea and co a clean, refreshing blend traditionally afternoon. RECIPE

LEMONGRA Salted Caramel Chocolate Chip Cookies A much-loved favo

blend of organic g tea has made its w The sweet lemong gingery spice, crea energising brew. 3 ROOIBOS

CULTURE SHOCK

THE LATEST NEWS FROM COFFEE CULTURE

Free Range Eggs Great news! You may not have known that NZ has had a real shortage of free range eggs. But since there’s been such huge demand the supply side of the equation has really kicked in and so we are now able to use free range whole eggs in all our stores. Thanks to everyone who has encouraged us to take this step – it’s been neat to hear from young people who are passionate about health, the environment, animal welfare and sustainability. Free range for life!

Plastic sucks All our straws at Coffee Culture are made from PLA which means they’re not plastic, they’re made from plants. They look like they might be plastic but they’re not. We’re committed to doing as much as we can to reduce plastic waste. We’ve also moved away from plastic in our packaging - and are trying to reduce packaging as much as we can. Some stores also offer metal reusable straws for sale and these can be used over and over again – and they’ll never dissolve into your drink!

Te Rapa Ready to Roll

Colouring is cool Congratulations to Aimee who won our Easter School Holiday Colouring Competition. It’s always so hard to judge as so many kids take real pride in putting in their best effort. As well as the top prize of the scooter we gave away lots of free hot chocolates and cookies. There’s another competition all set to go for the July school holidays so pop in during those holidays and get yourself a well-earned 5 minutes of peace of quiet while the kids colour in.

Hang on Hamilton! Not long now until your second Coffee Culture stores opens in Te Rapa. As part the IR building and superclose to Bunnings and other big retailers on Te Rapa Rd we know there’ll be plenty of people keen to check out the new store. Nirvana Lee, much loved by guests at Five Cross Rds will be opening the store with her partner Spencer Lowe and together they can’t wait to offer the Coffee Culture love on the other side of the awa. Coffee Culture founder and the man behind the concept for the store Chris Houston hopes that guests will really love the fresh, clean look and feel of the store – it’s quite different from Five Cross Rds so will be worth a look once we get open late in July. Nirvana and her team will be ready to roll! 4

C U LT U R E D

Holly Partidge (centre) at Rolleston.

Rhinnon Tuatini (centre) at Lincoln.

Next generation of coffee lovers

All day menu

We’re delighted to welcome new owners in both our Rolleston and Lincoln stores. Kris and Chrissy Partridge have provided outstanding service to their communities over the years and given locals a great place to enjoy great coffee. The stores have also employed lots of teenagers and now two of those young staff are stepping up to buy a part of the business and run the stores with the support of Kris and Chrissy. Rhinnon Tuatini will be in Lincoln and Holly Partidge is already at the helm in Rolleston. We love seeing young people step up into ownership and leadership and we’ll be doing all we can to support these two. Congratulations.

Who doesn’t love porridge on a cold winter’s morning? Add in maple syrup, black doris plums, and creamy custard and you have the perfect start to a dreary day. Our new All Day Menu kicked off at The Crossing and will be available at your local Coffee Culture soon. We hope you enjoy as much as the Crossing customers have. There’s amazing variations of steel-cut oats, granola and muesli as well as three-cheese (yes three!) toasted sandwiches. Guests are loving the new options – there’s a near perfect mix of healthy, nutritious and delicious options to keep you fuelled throughout the day.

Laura Mulcay needs no introduction to regulars at Bush Inn. She’s been leading the team there for a while now and it’s pretty cool that she is now also involved in the ownership of the store. We’re always keen to get young people involved in coffee – and it’s especially rewarding when they love serving guests, leading teams and want to make hospitality their career. Congratulations Laura and thanks to Stephen Boyd for helping Laura get established.

Culturecard. • 20% o ff a ll h o t d r i n k s • N o s urch a rg e o n p u b lic h o lid ay s • Offer s an d f re e s t u ff

G r a b yo urs i n s tore tod a y. WINTER 2019

Leading the way: Peter Rickard-Green and Blair McConnell

TICKET

RIDE

2019 was the tenth anniversary of the Tour de Coffee Culture and it’s also been the biggest year to date.

t’s hard to believe when we started our little cycle tour/cafe crawl back in 2009 that we would have had so many amazing people and stories come out of the Tour de Coffee Culture. 2019 has been no exception, with over 650 riders participating in this years tour. Not only is this up on last year but the $5 registration fee has helped us to raise $3380 for the Coffee Culture Charitable Foundation. This money helps us to support local youth as well as the workers who grow our coffee in Papua New Guinea. 6

Another welcome addition to the Christchurch TDCC was the re-opening of Sumner Road. This stunning piece of road with breathtaking views of Lyttelton harbour and the southern most point of Pegasus Bay links our Sumner and Lyttelton stores, and also shaves hours of cycling time off the tour for those riders who are ultra keen to post the fastest times. Completing the TDCC is no mean feat, and this year we had a couple of riders that absolutely blew us away with their rides. C U LT U R E D

Mark Lane decided to raise the bar this year and create his very own version of our Tour by doing all our Canterbury stores in alphabetical order. Not only was he up and at it at 4am, but he then proceeded to carry on cycling for close to 18 hours and 302km! As the first person to complete this feat, it’s safe to say that Mark deserves his very own spot in Tour history for creating and completing the Pro Elite Alpha tour. Our hats are off to you Mark! One of the most inspirational tour tales came to us this year thanks to Peter Rickard-

F OF

EE C U LTURE

CLIN

TO U

ABOVE LEFT: First riders to complete Pro Elite Tour X for 2019. RIGHT: The Coffee Culture head office team outside our Addington store, the final stop on a five store visit.

CO N YE ARS OF

Green and his mate Blair McConnell who teamed up to complete the first tandem tour. Blair’s efforts prove that nothing is impossible. Not only is he the first blind rider to complete the tour, he also managed to throw in some fundraising for the Blind Foundation to boot. Legend! We’re always keen to hear your ideas and feedback on how to make next year’s tour even better so if you’ve got something to share, feel free to drop us an email at: talk@coffeeculture.co.nz WINTER 2019

Time for Tea

here’s nothing quite like a cup of tea to refresh and revive the senses. Most of us have memories of our grandparents popping on the jug for a cuppa at all hours of the day and night. Tea has been around for a lot longer than that! Historians believe that tea likely originated in the Yunnan region during the Shang dynasty as a medical drink. An early credible record of tea drinking dates to the 3rd century AD. As the world began to trade tea was introduced to Portuguese priests and merchants in Lebanon during the 16th century. The Brits then started to enjoy tea as a popular drink in the 17th century and went on to establish extensive tea production capabilities in India to compete with the Chinese monopoly on tea. At Coffee Culture we’ve been serving tea since we opened our first store in 1996 starting with simple English Breakfast and Earl Grey. Over the years the variety and quality of tea has evolved, refined and developed. Enjoying a cup of tea is not just about leaves and hot water, it’s an experience, a reason to take time out of each day to relax, rewind and recharge. Over the last few months we’ve had the strenuous task of tasting teas and tisanes from around the world, blended by the best in the business with the goal to bring you the very best tea. We’ve cupped many teas, explored the benefits of organic over traditional growing methods and looked into the ethics and sustainability of each tea producer. One company stood out from the rest and we’re proud that all Coffee Culture stores now serve The Chamellia Range by Somage Fine Foods.

The Chamellia Range of tea is a collection of Somage’s finest Specialty tea and tisanes. Over the last ten years Somage Fine Food founders Ben Kelly, Nathan Wakeford and their team have travelled the world, foraging through the most acclaimed tea growing regions to discover estates that produce the most unique teas, rich in both character and flavour. Somage only source from growers that use biodynamic and organic farming methods. Together they establish a direct partnership model that results in beautiful teas and also has positive impact on the local community. The teas and tisanes are not only certified organic but also contain no artificial colours or flavours resulting in a clean, fresh and natural tea. We’ve also learnt a lot about the different brewing temperatures, the best crockery, and the correct brewing times and that’s why your tea is now served with a timer. We even adjust the temperature of the water to best suit your flavour choice. We’re really excited for you to try the new range and hope that you’ll enjoy them as much as we do.

C U LT U R E D

DROPPIN’ LIKE THEY’RE HOT Welcome to our new specialty tea range... EARL GREY Twice-refined organic Spanish bergamot oil is blended with organic Ceylon tea and cornflowers to create a clean, refreshing and aromatic blend traditionally appreciated in the afternoon. LEMONGRASS & GINGER A much-loved favourite, this premium blend of organic ginger and lemongrass tea has made its way here from Sri Lanka. The sweet lemongrass balances out the gingery spice, creating a vibrant and energising brew. ROOIBOS Rooibos or “Red Bush” is a sweet, aromatic and mildly fruity herb from South Africa. It is an antioxidantrich, caffeine-free tisane that can be consumed with or without milk. ENGLISH BREAKFAST The smooth, strong blend of organic Ceylon tea can be enjoyed with or without milk, and despite the name, at any time of the day.

PEPPERMINT

Like what you try instore? Take home some tea and tea acessories today!

A classic herb widely appreciated as a digestive and a revitalising tonic. Organic Egyptian peppermint is picked at the peak of cropping season, resulting in a bright, fresh aroma and clean, lasting finish. RELAXING HERBS A harmonious blend of organic lemongrass, rose petals, lavender, red clover and chamomile come together to create a gentle tisane. Perfect for a spot of calm during stressful times, or to wind down at the end of a busy day.

WOOD TEA TIMERS Available in 3, 5 and 7 minute measurements. $13.90

ORANGE PEKOE The fresh aroma of this single estate, long-leaf black Ceylon tea transports you straight to the source in the Ruhuna region of Southern Sri Lanka, with sweet, mild tannins. Best enjoyed without milk. CHINA SENCHA The long, slender leaves of this green tea produce a sweet, mellow liquor that contains EGCG, a catechin said to lower the risk of cancer, chronic fatigue and neurological diseases.

STAGG ELECTRIC KETTLE Variable temperature control means the perfect cup of tea, and the goose neck spout is perfect for pour over coffee. $270.00

...and introducing our exclusive fruit tisanes. BERRY BERRY A caffeine-free blend of rose petals, deep flavours of blackcurrants, blueberries, blended with sultanas, balanced with strawberry and passionfruit to add a sweet, crisp finish. Ideal to warm you up on a wintery cold night or over ice for summer refreshment.

TROPICANA A delicate fruit infusion with an enchanting taste of mango, coconut with layered hints of rooibos, apple and passionfruit. This blend is an invitation for a tropical getaway and pairs perfectly with both savoury and sweet light dishes. CHAMELLIA SPECIALTY TEA Available as loose leaf or tea pyramids. $13.50 - 37.50

WINTER 2019

Salted Caramel

Chocolate Chip Cookies

Ingredients 250g Softened Butter 1C Brown Sugar ½ White Sugar 2T Caramel Sauce (or Caramel Condensed Milk) 2 Eggs 3 C Flour

Method 1. Preheat oven to 210ºc 2. In a large mixing bowl beat together butter, sugar and caramel. 3. Add in eggs one at a time. 4. Sift in flour, cornflour, baking soda & salt. 5. Mix in chocolate chips. 6. Roll dough into balls (make 8 large cookies, or 16 ‘normal’ size cookies).

1t Cornflour

7. Place on tray lined with baking paper.

¾ t Baking Soda

8. Sprinkle with a pinch of sea salt flakes.

1t Salt 2C Chocolate Chips Sea salt flakes (optional to taste)

There isn’t such a thing as the perfect coo…. Wait, no. We found it! Attention Cookie Monsters! If you’re a big fan of cookies and cookie dough you’ll want to give this one a go! This ‘half baked’ cookie recipe gives you a crispy cookie crust but a nice, warm, gooey centre! With a subtle salted caramel flavour what more could you want. Prefect for chilly days when you’re stuck indoors!

9. Bake for 9 – 12 minutes or until golden on top. 10. Let them rest for 5 minutes (resist the temptation to eat straight out of the oven – they are best after they set slightly).

C U LT U R E D

$5000 up for grabs COFFEE CULTURE CHARITABLE FOUNDATION SECONDARY SCHOOL SCHOLARSHIPS

We’ve got $5000 to give away to students who are actively giving back to our community and need a hand to do even more. If you’re at high school and want our help (and money) to do good in your neighbourhood, apply now for a $500 Local Heroes Scholarship. Head to our website, fill out an application form and get it in to us before Wednesday 31st July, 2019.

coffeeculture.co.nz

AL HER

WINTER 2019

Make your own

Leek &Potato Soup Ingredients 3 tablespoons olive oil or any vegetable oil 1 medium onion 3 shallots 4 or more cloves of garlic 3 leeks - ends trimmed, cleaned thoroughly 5-6 medium potatoes Salt and pepper to taste 5-6 cups of vegan stock (recommend Massel’s chicken style) Freash herbs - rosemary- thyme- parsley- pick your favs & season to taste 2 bay leaves 1-2 fresh lemon juice 2 cups of Bonsoy (or other unsweetened plantbased milk) Topping options • Fried shallots • Sautéed leek rings • Spring onion

Vegan | Dairy free | Gluten free Serves 6 Prep time 20min Cook time 50min Method 1. Thoroughly wash leeks, dirt often is trapped in between the layers. Best way to remove dirt is to remove the tough ends, cut leek in half lengthwise leaving the base intact, turn and cut the same way again quartering the leek - each layer can then be washed easily. 2. Heat oil in large pot on medium heat. Sauté chopped onions, shallots, and leeks until softened. 3. Add diced potatoes, garlic and fresh herbs. Sauté 3-4 mins. 4. Add veg stock, bay leaves, salt and pepper. Bring to simmer. 5. Reduce heat and cook for about 20 mins or until potatoes are cooked. 6. Remove bay leaves, stir in Bonsoy and lemon juice. 7. Blend using a stick blender, blend soup until creamy and smooth. You can blend in a standard blender by carefully blending in batches. 8. Serve with a sprinkle of salt and fresh cracked pepper with your choice of toppings.

C U LT U R E D

NUTRITIOUS & DELICIOUS

Roasted Pumpkin &Smokey Bacon

Hearty Winter Vegetable Soup

othing quite says winter comfort like soup. Whether it’s a hearty lunch, light dinner or snack somewhere in between, these winter soups are bound to brighten those chilly days. For the bacon lovers out there we’ve taken a good old fashioned creamy pumpkin soup and loaded it with smoky bacon bits. And for those that are more looking to tick off their 5+ a day we’ve got a hearty winter vegetable soup. Both served with crispy sea salt and rosemary toast. Instantly satisfying and guaranteed to warm you up.

WINTER 2019

C U LT U R E D

THE

LOVE

Take a picture of your Coffee Culture experience and go in the draw to win a $50 voucher. Just tag @coffeeculturenz with your snap on Instagram or Facebook to enter.

WINTER 2019

Paper work 2 CREATE SENSATIONAL SOFT BREWED COFFEE AT HOME WITH CHEMEX. The Chemex classic coffee maker and filters are a great choice for those looking for a simple and stylish option to make great coffee at home. Combining high quality glass and timber components, Chemex coffee makers allow you to prepare, pour and serve in this all-in-one unit that looks as good as it works. Itâ&#x20AC;&#x2122;s as simple as placing a paper filter into the neck of your Chemex and rinsing it. Drain, add 20 grams of coarse ground coffee and 300mls (depending on your taste) of near boiling water in circular motion over your grinds. The whole process takes around 3-4 minutes and delivers smooth silky coffee that is sure to please even the toughest coffee connosieur. To get your very own Chemex, visit our online store.

shop.coffeeculture.co.nz

C U LT U R E D

Hit single COMING IN JULY, OUR NEXT SINGLE ORIGIN SHOWCASES THE UNIQUE FLAVOURS OF SOUTH EAST ASIAN COFFEE. Indonesia is a complex series of equatorial islands that have long been highly regarded for delivering distinctly flavoured coffees. Coffee production through Indonesia is unique, as the growers, local buyers and the milling plants all play their part in drying the coffee once picked. This method, known as ‘wet-hulling’ is used as a way to speed up the production of the coffee, ensuring producers are paid quickly and to try and protect damage to the coffee from the often wet and humid conditions. This process differs from washing or wet processing, and drinkers of coffees from Indonesia find the delicate acidity and sweetness found in beans from other regions is replaced with mellower, earthy flavours. The co-operative of Sumatran families have joined forces to produce a rich mellow coffee which will complement the flavours of winter and can be enjoyed as an espresso, filter and cold brew too!

SUMATRA GAYO FAIRTRADE ORGANIC PRODUCER: Koperasi Buana Mandiri | ELEVATION: 1200-1600masl VARIETAL: Catimor, Ateng, Timtim, and Bourbon | PROCESS: Wet hulled TASTING NOTES: Cherry, dark chocolate, caramel.

AVAILABLE IN ALL STORES FROM JULY. WINTER 2019

coconut milk | almond milk STRAWBERRY + COCONUT BOWL

TUMERIC LATTE

INGREDIENTS

1 cup coconut milk 1 cup frozen strawberries 1 frozen banana 1 tsp maple syrup

1 cup almond milk 1 tsp coconut oil (melted) 1 tsp maple syrup Generous dash of vanilla extract 1 tsp cinnamon Â½ tsp tumeric

DIRECTIONS Blend all ingredients until thick and smooth. Pour into bowl and garnish with your choice of fresh fruit, coconuts, nuts or chia seeds.

DIRECTIONS Mix all ingredients except the milk in base of cup, steam the almond milk and pour into cup to fill. Garnish with a sprinkle of cinnamon powder if desired.

C U LT U R E D

Now serving

We spec ialt our mad y blends e wit h

To winter well-being or ot

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TURMERIC

BEETROOT

Rejuvenate with turmeric. Found in the fields of India, the turmeric is a spirited, earthy blend. Laced with the mellow sweetness of ginger and cinnamon, the smooth body has a warm tangy flavour.

Energise with beetroot. Harvested from the fields of Poland, the beetroot is a lively, botanical brew. The robust body has a vegetal flavour with a subtle sweetness emerging through rich ginger tones.

CHARCOAL

MATCHA

BUTTERFLY

Detox with charcoal. Activated charcoal from coconuts, earthy in taste accompanied with comforting mild chai spices like cardamom, cinnamon, ginger and cloves.

Find focus with matcha. Unique to the tea fields of Japan, the matcha has a special umami flavour. The smooth creamy body is layered with rich vegetal tones offset by a lingering sweet aftertaste.

Find peace with butterfly pea. Originating from Thailand, this heavenly blend is woven with the deep blue petals of the butterfly pea flower. Softly sweet with a ginger tinge, the silky body has a warm floral flavour.

WINTER 2019

JUNE

TAKE THE CAKE WITH THE DAYS GETTING SHORTER AND THE TEMPERATURE WELL AND TRULY DROPPING, ITâ&#x20AC;&#x2122;S TIME TO HUNKER DOWN AND ENJOY SOME GOOD OLD FASHIONED COMFORT FOOD! 20

C U LT U R E D

Winter is here, but we’re not cooling things down with our Cake of the Month series. We’ve got three delicious new offerings coming over the next few months that are sure to help beat the winter blues.

JUNE - COOKIE DOUGH CHEESECAKE. Combining two of life’s greatest pleasures (with the exception of coffee) – Cheesecake, & Cookie Dough. This baked cheesecake does not disappoint. A rich & creamy New York style cheesecake filled with morsels of cookie dough and handfuls of chocolate chips!

JULY - GOODY GOODY GUM DROPS CHEESECAKE.

JULY AUGUST

Have a classic kiwi moment with this oldie but goody! A magical mix of bubblegum crème cheesecake packed full of fruity gumdrop lollies. Topped off with sprinkles and cream of course!

AUGUST - SPICED APPLE & CARAMEL PIE CAKE An apple a day keeps the doctor away… maybe not, but in terms of winter comforts this one’s right up there. Layers of spiced apple cake, gooey caramel and apple curd. Coated in a pie crust crumble and drizzled with more caramel apple deliciousness. These desserts are always super popular, so be sure to get in quick before they go!

SUBJECT TO AVAILABILITY

WINTER 2019

MARKS THE SPOT. OUR NEWEST STORE IN THE CROSSING SHOPPING CENTRE IS ALREADY PROVING TO BE A BIG HIT WITH VISITORS AND WORKERS IN THE CENTRAL CITY. With a focus on specialty coffee and fresh seasonal flavours, The Crossing offers an extended breakfast and all day menu as well as gourmet filter roasted pour-over and batch brew coffees. With an award winning fit-out and a fast and friendly team lead by Anna Walsh, you’ll find the store a warm and welcoming respite for a wind down or pick-me-up next time you’re in the CBD.

OPEN WEEKDAYS 7AM-6PM | WEEKENDS 8AM-5PM

C U LT U R E D

All Day

EVERY DAY

BREAKFAST, LIGHT LUNCHES AND GOODIES ON THE GO ARE ALL PART OF OUR ALL DAY MENU AT THE CROSSING STORE. New to The Crossing store is our All Day menu. There’s something to suit everyone whether you’re a sweet tooth or savour savoury foods. Salads, sandwiches, toast and croissants are great options for those on the go! Our breakfast options have proven so popular, that we’ve even had people coming in to have our porridge for lunch! So if you’re in the inner city and the hunger pangs hit - we’ve got you.

AVAILABLE NOW AT THE CROSSING STORE WINTER 2019

The boys behind the beans Meet the hard working crew behind your cup of caffeine goodness.

t’s 5.30am on a chilly Monday morning in winter and Murray Walsh is just about to leave home. He says goodbye to the family’s little white dog and jumps into Blackie, the little black Ford Fiesta and takes that same route along the deserted streets of the central city. The first to arrive at Coffee Culture head office and roastery in Sydenham, Muz brings the papers in, unlocks the door, turns off the alarm and turns the lights on. His next stop is the most important. He heads behind the counter and makes himself his favourite coffee, a full-fat flat white. “I love it, first thing in the morning. The world is just starting to wake up and I feel like the day is just beginning. We have a few really early regular guests who come in for a coffee and we’ll have a quick catch up before I head out the back.” Out the back is where the magic happens. Murray is one of the owners of Coffee Culture and works as the head of our wholesale operation, Coffee Partners. He oversees the roasting of all our coffee, handles the logistics for the extensive product range we import from overseas, and works with our stores to make sure that they have everything they need to deliver the freshest, best quality food and drinks to our guests. Things have changed massively over the past few years and Muz is relishing the opportunity to source new coffees and coffee products. “Researching and sourcing the new single origin coffees is really exciting. I work with Sam Miller, our Master Roaster, to figure out how long to roast each of the coffees and it’s pretty intense waiting for each roast to see what flavours are produced.” Sam also has his own craft beer set up and sees great parallels between brewing 24

beer and roasting coffee. “There’s heaps of similarities in terms of how the characteristics of the raw plant materials get enhanced or sometimes ruined by the way they are treated, either through heat or brewing.” The process of roasting and then testing the coffee is called cupping and Murray and Sam draw on the experience of Hamish Borgfeldt who’s developed a great tasting palate after many years working as a barista and coffee trainer in Melbourne.

“Working with my team, and our great group of owners to deliver a top quality coffee that’s loved by so many people gives me a really good Murray Walsh feeling.”

Each single origin coffee is tested multiple times before the team decide if it’s worthy of release as a single origin. In contrast with our house roast which combines beans from three different growing regions to produce a smooth flavour, single origins are chosen for their more distinctive flavours that are a result of the specific area they have been grown. The language used to describe coffee is very similar to wine tasting and Muz, Sam and Hamish are often heard C U LT U R E D

discussing body, acidity and balance. Coffee can have notes of fruit flavours or even better, hints of chocolate. Keeping on eye on key trends in coffee is also really important and in the last year Coffee Partners have started bringing in the best barista soy milk on the planet. Bonsoy is made in Japan from organic soy beans and ticks all the boxes for health and best of all, steams beautifully making it very popular for baristas and coffee lovers. There’s also been a huge increase in demand for other plant-based milks and so Coffee Partners now also supplies oat, almond and coconut milk to our 20 stores, and ships it to guests who use our online shop to get their regular dose of coffee and coffee related goodness. Most of the day Muz is on the phone talking to stores, and suppliers and co-ordinating the delivery runs. Hamish jumps in the Coffee Culture van and drives to the Canterbury stores where he drops off the coffee and also checks up to see if the baristas need any help or advice while Sam makes sure that there’s always enough coffee - it would be a very very sad day if we ever ran out. By about 4 o’clock Murray’s ready for home but he often hangs back to make sure that everything is set for the next day. Once the final checks are done, he’ll lock the warehouse door, and jump back into the little black car to drive home. “I do big days, long days, but I love it. Working with my team, and our great group of owners to deliver a top quality coffee that’s loved by so many people gives me a really good feeling. When I get home, I can’t wait for it to be tomorrow so I can get back to work and do it all again.”

MURRAY WALSH

HAMISH BORGFELDT

SAM MILLER

Wholesale Manager

Roastery Assistant

Master Roaster

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BEAT THE WINTER BLUES CHALLENGE

inter can be a trying time both mentally and physically. The darker, colder and shorter days can undoubtedly have an impact on our mood and wellbeing. The chilly temperatures entice us to hibernate inside and move a little less but it’s important we continue to nourish our mind, body and soul throughout the winter season.

Have a 2 min dance party.

Catch up with a friend.

Set a mini goal.

Work up a sweat.

Do something touristy.

Snuggle up and watch a movie.

Bake something delicious!

Marie Kondo your life. Declutter something.

Do 5 minutes of meditation or breathing exercises.

Do something that makes you laugh.

Wrap up warm & go for a nature walk.

Try a winter hobby.

Have a lazy day & spend time relaxing.

Unplug. Turn your phone off for 1 hour!

Sip Smart. Drink more water.

Fix something that’s been bugging you.

Write down 3 things you’re grateful for.

Do some colouring in.

Take 10 mintues to read.

Give someone a compliment.

Change of scenery – go somewhere you’ve never been before.

Go for a spontaneous day trip.

Here’s a bunch of challenges to help supercharge your winter wellbeing. To be in the draw to win a bunch of ‘cool’ prizes take some snaps of you completing the challenges and upload to Facebook or Instagram using the hashtag #beatthewinterblues and don’t forget to tag us too @CoffeeCultureNZ. Make sure you check each one off as you go!

Have a warm drink.

Learn or try something new.

Do something you loved as a kid.

Take the stairs.

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Try some yoga.

Donate something you never use.

Buy yourself flowers.

Write down something good that has happened.

E L W L R B E E T ING N I WWith Butterfly Pea LattE The perfect match for our Beat the Winter Blues mission for two reasons. Reason one. Itâ&#x20AC;&#x2122;s Blue. Reason Two. This vibrant latte offers a pampering sipping experience and contains a number of properties which can help your overall wellbeing. The butterfly pea flower is thought to help relieve stress and reduce symptoms of anxiety, provide a natural brain booster and energizer, and also encourages hydration, relaxation and overall wellbeing.

We are donating $1 from every butterfly pea Latte sold to the Mental Health Foundation NZ. Check out the Mental Health Foundation NZs five important actions to build into your everyday life to support your overall wellbeing. You can introduce any of these actions into your life, any time, and you will begin to feel the benefits. Start small (like with one of those challenges on the opposite page), and keep working at it.

By drinking the butterfly pea latte this winter you will not only help your wellbeing but the wellbeing of other New Zealanders.

www.facebook.com/mentalhealthfoundationNZ

Tel: (09) 623 4812

www.twitter.com/mentalhealthnz

Email: resource@mentalhealth.org.nz

http://www.youtube.com/mhfnz

Web: www.mentalhealth.org.nz

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Delicious and

BONSOY

MINOR FIGURES

Soy Milk

Oat Milk

Using only the finest organic soy beans, Bonsoy delivers a smooth and creamy soy milk experience that perfectly compliments espresso. Bonsoy select a variety of organic Golden soybeans, which they couple with superior manufacture techniques. If you love a soy latte, you have to make it Bonsoy! Not only does it taste great in coffee, it ‘stretches’ like regular cows milk, giving you that delicious frothy top we know you love. No wonder good baristas prefer it everywhere. Try it. You’ll love it! 28

Oat milk adds natural sweetness, is delicious with our regular house blend and perfect with speciality single origin coffees. Equally important is Minor Figures that source the very best raw ingredients which means no additives, no stabilisers and no food additives, as this allows for the truest and simplest flavours to come out in your cup. And then there is foamability - a bit of marketing mumbo, jumbo, but they know foam density is super important to a good cup of coffee!

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Careers at Coffee Culture

Hayley Wade

or some, hospitality can be a great job. A bit of extra money while studying or a good first job when they leave school. But for many of our team at Coffee Culture working in hospitality has become a career and created extraordinary opportunities. Hayley Wade filled out this questionnaire back in 2014 and since then she’s worked super hard at Coffee Culture in Rangiora learning all the skills needed to become a great manager and operational expert. She’s won our leader of the year award, led her team to win store of the year and still gets a huge buzz out of getting on

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the coffee machine and pumping out top quality drinks for her guests. Last year Hayley and her partner Dean were invited to buy into the store and now her dream to become an owner has become a reality. Even if ownership isn’t your ultimate goal the skills you’ll learn working with us can be transferred to other industries. We’ll teach you about team work, following systems, dealing with pressure (the queue is getting longer - help! People need their coffee now!), leading others, health and safety in the workplace, customer service, sales and promotions. If you’d like to know more about working with us, or about working to own your store email Kendra today: admin@coffeeculture.co.nz.

WINTER COLOURING FUN

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It all starts with coffee. We take the best magic beans, roast them to perfection and with your help create the finest espresso coffee. There are already 20 thriving Coffee Cultures in New Zealand and we’re looking for passionate, smart people to open 5 beautiful stores in the next 18 months. We have stunning sites selected, and our local team of architects and designers are already underway. For over 22 years we’ve specialised in providing environments for our guests to experience the ultimate in coffee. Freshly roasted Arabica beans, expert baristas, super friendly staff dedicated to exceptional service, and the freshest local food that’s packed with flavour. Our franchise systems are absolutely proven. You bring initiative and a willingness to learn, we’ll bring the training, and together we’ll turn those magic beans into something. The numbers stack up. Call today. sacha@coffeeculture.co.nz 027 475 0390 coffeeculture.co.nz