A S H OT O F C O F F E E C U LT U R E | S U M M E R 2 0 1 8
SUPER SMOOTHIES
Keep cool with the goodness of summer in a glass
BEST EVER BAGELS
Back to the future with a new take on your old favourites
COLD BREW Like home brew without the hangover
GIZMOS & GADGETS
Perfect presents for the coffee lover
A S H OT O F C O F F E E C U LT U R E | S U M M E R 2 0 1 8
EDITOR
Amanda Robinson
CONTRIBUTORS
Sacha Coburn, 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 in part in any form without written permission from Coffee Culture.
AMANDA ROBINSON
Welcome back!
EDITORIAL
A
nyone else wondering where this year has gone? It seems like yesterday we were launching the very first edition of Cultured wondering if anyone would pick it up, give it a read and whether or not there would be another. But voilà! Here we are, version 2.0. You know the drill. Order your coffee and get comfy, ‘cause we’ve got a heap more to share with you.
Summer Sensations.
ON THE COVER
Summer salads packed with goodness and full of flavour. From the top - Raw Energy Salad, Roasted Kumara Salad and Roasted Garlic Potato & Baby Pea Salad.. Read more on page 16
The days are getting longer, the nights are getting brighter, the temperature is rising. Summer is on its way and I for one, CAN. NOT. WAIT. A new season brings fresh new flavours and ingredients to sink your teeth into. We’ve got a brand new range of seasonal salads on offer which will convince you greens aren’t just for rabbits (page 16). We’ve also tweaked our bagel range to include some new flavours and some returning favourites - be honest, who still loves a good old 90’s chicken ‘n cranberry combo? (page 28). Summer also signals another year coming to a close. It invites a pause to reflect on the year gone and look ahead at what’s coming up. Plenty has happened since we last spoke. With your help we were able to raise a record breaking sum for the Breast Cancer Foundation New Zealand (page 24). We gave a hand (and $$$) to seven secondary school students with their local community projects (page 27). Our hotly contested annual store awards were also announced – did you hear who won Store of the Year? (page 7). And plenty of exciting things are just around the corner in the New Year including a new specialty organic tea range (page 14) and our 10th anniversary Tour de Coffee Culture – you don’t want to miss this (page 4).
New and improved. Follow Coffee Culture on
www.coffeeculture.co.nz 2
If I had a dollar for every time someone asked me to explain ‘why the bull?’ I wouldn’t be a millionaire, but I’d be able to buy avocados in July to my heart’s content. Go read it for yourself and uncover the mystery behind the bull that has featured in the Coffee Culture logo since 1996, its evolution over the last 20 years, and say hello to our brand new look (page 20). C U LT U R E D
The bull is not the only thing that’s had a recent makeover. We’ve overhauled our smoothie range, cut the refined sugar and added a bunch of natural flavours and goodness – how Mother Nature intended (page 12). The energizer is a personal favourite – peanut butter & coffee, what more could you want? Maybe cake? You could also want cake. We’ve got you sorted on that front too! Trifle, Lamingtons and Pinky Bars – if you’ve got a hankering for any of these kiwi favourites you’ll want to take a look at our Summer cake line up (page 25). Or maybe a cold brew is more your style? Super smooth, naturally sweet, and full on delicious, it’s the hottest coldest coffee trend right now. Perfect to cool you down on a hot Summer’s day, it can be enjoyed either by itself or as an Affogato (page 15).
It’s beginning to look a lot like Christmas.
If the silly season has you all stressed out (perhaps you’ve got a looming secret Santa, need a stocking filler, or are wondering what to get the coffee lover in your life), we’ve got you sorted. Take a look at the range of gifts we’ve got on offer. Better yet you can even order online and get it delivered straight to your door to avoid the impending shopping doom altogether (parking, slow walkers, you end up just buying presents for yourself – am I right?) (page 10 & 18). And for the icing on the cake, we have an awesome prize pack to give away thanks to a couple of our leading suppliers featured in this issue. So, if an entire cake from Just Desserts, a $50 Pasta Vera voucher and a month’s supply of coffee sounds like you, here’s what you’ve got to do. Send a photo of yourself making a recipe or trying out a new product featured in this edition to amanda@ coffeeculture.co.nz and you’re in the draw! Entries close 31st January giving you plenty of time over the holidays. Wishing you all a safe and happy holiday and a cultured New Year.
Amanda
CONTENTS 6
Supplier Profile - Pasta Vera
Helping Hands
15
16
Pink Ribbon Day
12
18
Rebranding Coffee Culture
11
Cup of Christmas
Super Smoothies
Summer Salads
Cold Brew
10
Recipe - Rocky Road
12 Recipe Raspberry & Chocolate Cake
20 22
9
Pour Over Coffee
SUMMER 2018
3
CULTURE SHOCK
THE LATEST NEWS FROM COFFEE CULTURE
TEN YEARS OF TOUR DE CC It’s been ten years since we first introduced the Tour De Coffee Culture, and for 2019 we have a real doozy planned. Popular with serious and recreational cyclists alike, the TDCC sees hundreds of riders making their way to stores to collect prizes, and giveaways. With records for the fastest times, and a special Pro-Elite jersey up for grabs each year to those who complete the tour in one day, there’s always lots of planning involved and heated debate about which way is quickest to go. Over the years we’ve given out wrist bands, mystery envelopes, gold coins, stamps and had guests supply photographic proof of visits to stores that the earthquake closed (hello Hornby!) Registration will open in the New Year – if you’ve never tried it, the tenth anniversary tour is the perfect time to start.
BUDDY, WHERE YOU BEEN? The Bull Buddies we gave away as part of our 20th birthday celebration are still on sight-seeing tours around the world. Spotted in Stonehenge, Hawaii and of course their hometown of Bulls, these little guys have been having a great time on their travels. If you’ve got any Bull Buddy photos you’d like to share please send them into amanda@coffeeculture.co.nz. Every now and again we send free coffees to the guests who are giving these guys such great memories for us all to share.
Who runs the world? Girls! Mobull is on the move
Construction at The Crossing
We’re stoked to introduce Claudia Lewis who’s just taken over the running of our Mobull van. You might see Claudia and her crew out and about at festivals and events this summer, or on her regular run around businesses in North Canterbury. Anna Walsh used to run the van, she spent weeks with Claudia showing her the ropes before letting her fly solo. Claudia loves the challenge of making great coffee fast out the back of a van and is slowly building up a library of better work stories! If you’d
The freshest concept in coffee shops is on the way to The Crossing right in the heart of Christchurch. Very close to the tiny store we opened in Cashel Mall back in 1997 this new store incorporates the very latest in coffee shop design and brings together all your Coffee Culture favourites with some new takes on fresh food and brews to go. New owner Anna Walsh is a lifer, having grown up in the CC family. Her dad Murray was our first ever franchisee when he opened Coffee Culture at The Palms back in 2002. Murray now runs our wholesale division making sure that stores have everything they need every day. “It’s really exciting to be moving into my own store” Anna explains. “I had the Mobull van for a few years and loved being out on the road meeting guests at festivals and events and doing a regular morning run around Rangiora but the thought of having my own shop is pretty cool. I know it’ll be really hard work but I love working with others to pump out great coffee in really quick time and I’m looking forward to making new friends with people who work and shop in town and want to come in for their daily fix.” We’re hoping to open before the end of February, so we’d love to see you. Pop on by before then and encourage the builders along – take them a coffee!
like to book the van for your special event contact: mobull@coffeeculture.co.nz.
Wading in Congratulations to Hayley Wade who has recently become a part owner of our Rangiora store. Hayley has been the manager out there for a few years now winning the Store of the Year and Leader of the Year in 2017. Rangiora is one of our busiest stores and the team out there love catching up with regulars at all times of the day and night. At Coffee Culture we love seeing young people step up into owning their own Coffee Culture stores – it’s hard work but it’s really rewarding to build a team and see the joy on guests’ faces when we get it right. We’re currently looking for more instore leaders who’d like to own their own store. Email sacha@ coffeeculture.co.nz for more info. 4
C U LT U R E D
Kawhe
Coffee Culture in Te Reo. Whakahuatanga / Pronunciation Oropuare / Vowels There are five vowel sounds in Māori. They can be pronounced ‘short’ or ‘long’. These vowels are pronounced as close or similar to: a – father e – dress When the vowel is i – see long, with a macron above it, say the vowel o – thought for twice as long. u – goose
ā ē ī ō ū
He kīanga / Phrases
Orokati / Consonants
Tēnā koe = Hi/thank you
There are 10 consonants, they are: h, k, m, n, ng, p, r, t, w, wh
E pēhea ana tō rā? = How’s your day going? Mōrena/Ata mārie = Good morning
ng as in singer | wh as in film
Ngā mihi o te ahiahi = Good afternoon
r is usually not rolled.
Ka kite anō = See you later
The r sound is created when the tip of the tongue briefly touches the top of the mouth behind the teeth.
Āe = Yes Kāo = No Hei konā rā = Goodbye
Kawhe / Coffee Hāwhe hōta = Half shot Rua hōta = Double shot Kawhe kutē = Espresso Pango poto = Short black Pango roa = Long black Mōwai = Flat white Rate = Latte Rate pīni = Soy latte Kaputino = Cappuccino Amerikano = Americano
Miraka / Milk
Kawhe kutē
Pango roa
Mōwai
Rate
Kaputino
Tī kākāriki
Miraka
Kirīmi
Miraka = Milk Kirīmi = Cream Miraka kore kirīmi = Trim milk Miraka kirīmi = Full cream milk Miraka pīni = Soy milk
Tī / Tea Kaputī = Cup of tea Tī Ingarihi = English Breakfast tea Tī kākāriki = Green tea Tī hīoi = Peppermint tea
Huka
Ngā kupu / Terms Tiakarete wera = Hot chocolate Anei, taku kapu mahi rua = Here is my reuseable cup Hei heri atu = Takeaway SUMMER 2018
Huka = Sugar Wai makariri = Cold water Wai wera = Hot water Ki konei koa = Have here thanks 5
Celebrating Coffee Culture Team Training & Awards Night E
very year we close all stores for one night to celebrate the staff and store successes of the last year and spend time training together. There’s always lots of laughs, learning and everyone gets to try the tasty new treats. This year we welcomed Ish Cheyne, the Head of Fitness at Les Mills, as our guest speaker. We learnt more about wellness and mental and physical health both at work and home. It was super special to meet this year’s Coffee Culture Charitable Foundation scholarship winners and give away $4,000 to support their community projects. The highlight of the evening was the presentation of our Annual Awards for Store of the Year, Leader of the Year, and the Gimme 5 awards which recognise 5 years of service.
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C U LT U R E D
STORE OF THE YEAR 2018 A hotly contested category, the finalists this year were Lincoln, Lyttelton, Merivale, and Rangiora. Stores are judged on their sales results, mystery shops, cleanliness, and most importantly the quality of coffee and service provided and the feedback from guests. We’re really proud of all our stores and everyone is working so hard to delight guests so it’s hard to pick a winner. This year, the Store of the Year was Lyttelton. Leona Cooper and her team have done an outstanding job of reinvigorating the store, bringing friendly smiles and careful attention to detail. They’ve been immersed in the local community, and even though it’s been tough in Lyttelton over the past few years with road closures and construction they’ve shown resilience and grit to just get on with making great coffee for guests. Nice one.
Gimmie 5 This award recognises team members who have been with Coffee Culture for 5 years or more. We also recognise 10 years of service and you’d be surprised how many people have reached this milestone. Hoodies are given out as well as certificates and this year Danielle Lash and Bethany Armitage were the worthy recipients of their GIMME 5 awards. Thanks for all your hard work!
Other winners on the night were India Monaghan from Five Cross Rds Hamilton who won the Rookie of Year, Joella Constable from Hamilton who received a Stellar Service award and Bev Schegel from Kaiapoi who amazingly stepped up to run the store when owners Rachel and Rhys welcomed their gorgeous son Mason to the world much earlier than expected.
LEADER OF THE YEAR 2018 The success of any team can be attributed to the willingness to go the extra mile and to the leader who creates an environment for their team to flourish. A really important part of being involved with leadership at Coffee Culture is the commitment to continually grow and develop skills, and expand your leadership capacity. This year’s finalists represent four stores; Lyttelton, Rangiora, Lincoln and Rolleston. Each of these leaders has developed great teams and led by example in their stores. Kris and Chrissy Partridge from Lincoln and Rolleston are previous winners, and Hayley Wade from Rangiora won last. The winner for 2018 was Leona Cooper from Lyttelton, who was overwhelmed to win both the Store and Leader of the Year awards. Congratulations Leona!
SUMMER 2018
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Our latest single origin not only tastes great, but is doing a lot of good for its growers too. Red Associations is a collective of over 200 farms in the Risaralda area of Colombia that was formed as a way to guarantee a long term future for the farmers and their families. By working collectively, the farms have secured a fair, fixed price for their coffee, and are also building the necessary infrastructure so they can continue to develop the highest quality specialty coffee for the market. As a result of this collective effort, the farmers from Santuario Risaralda have produced a medium bodied and balanced single origin coffee with flavour notes of blackcurrant, peach and brown sugar. Not only is it a tasty alternative as an espresso, it’ll also be on offer as a smooth and refreshing summer cold brew too.
It’s fresh from the roaster and available at all our stores now!
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C U LT U R E D
The modern wave of coffee filters are fast becoming the first choice for first class coffee. Often associated with the murky black stuff made famous in diners, the new wave of pour over filter coffees often surprise with their clean body, and sweet, delicate flavours. The Hario V60 and paper filters are a great option for someone looking to set up at home and start to create world class pour-over coffee. To get started, set up your dripper and paper filter over your serving vessel and give it a rinse with hot water. This holds the paper filter in place, cleans out any paper flavour, and preheats your serving vessel. Tip the water out of your serving vessel, add coarse ground coffee (14gm is a good place to start) then around 50mls of water to the coffee and let it sit for 40 seconds. From there, add another 200mls of water in a circular pouring motion, letting all the water pass through your coffee. When it starts to drip, you’re done! For more info on how to get started, email our Roastery team at info@coffeepartners.nz or visit our store shop.coffeeculture.co.nz to grab everything you need to get going!
SUMMER 2018
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CULTURED GOODS 2 1
3
5
FOR THE
Coffee Lover
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11 10
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Whatâ&#x20AC;&#x2122;s the best gift for a coffee lover? COFFEE. And ways to drink coffee. And things to put with coffee. Got a coffee lover in your life? Let us help relieve some stress with the perfect gift ideas for any caffeine junkie! 1. Chemex Classic Coffee Maker 60.00 2. Single Origin Coffee 250g 12.00 3. Hario Tea Press 600ml 69.00 4. Coffee Culture Gift Card 5. Hario V60 45.00 6. Chocolate Covered Coffee Beans 100g 5.50 7. Fellow Stagg Pouring Kettle 150.00 8. MilkLab Barista Milk (Almond / Coconut) 1L 6.00 9. History of Coffee Tea Towel 9.80 10. House Roast Coffee 250g 12.00 11. I <3 Coffee Teaspoon 4.90
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C U LT U R E D
6
Cup of
Christmas In stores this festive season
Gingerbread & Salted Caram e l Frappe & d a e r b r e g n Gi Caramel d e t l a S Latte
SUMMER 2018
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SUPER
Tr y our f la vour f illed, all n at Cinnamon
Peanut Butter
Yoghurt
Banana
Espresso
Apple
rries Mixed Be
M
ango
Açaí
Coconut
Spinach
Almond Milk
ENERGIZER
AçAÍ VERY BERRY
Green Goodness
A tasty breakfast to jumpstart your morning, or an afternoon pick-meup! Combining the classic combo of PB & Banana with coffee for a bit of a boost.
A creamy berry smoothie packed with the good stuff! Açaí berry is one of the best antioxidant bangfor-buck foods!
Get up and go with a green goodness smoothie! Perfect for an extra dose of vitamins and nutrients.
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C U LT U R E D
SIPPERS
ura l n ew ran ge of smoothi es . na
na Ba
Cinnamon
Yoghurt
nge Ora Banana
Coconut Water
Passionfruit
Apple M
Honey
Black Doris Plum
Mixed Berries
o
ang
Pin eapp
le
BANANA PLUS
BLACK DORIS PLUM
TROPICAL DOSE
Everyone’s old favourite - and then some. Creamy banana with a hint of honey and cinnamon.
Plums and berries are a match made in heaven, with the perfect balance of tart and sweet.
Bursting with flavours to make you believe you’re on a tropical beach, luscious mango, pineapple, passionfruit, banana & orange give you a tropical taste explosion!
SUMMER 2018
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Specialty Tea
We are proud to present the Chamellia Range of specialty tea, delivering first class flavour through superior quality and consistency of product. English Breakfast
China Sencha
Lemongrass Ginger
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.
The long, slender leaves of this green tea produce a sweet, mellow liqour that contains EGCG, a catechin said to lower the risk of cancer, chronic fatigue and neurological diseases.
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.
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.
Rooibos
Orange Pekoe
Peppermint
Twice-refined organic Spanish bergamot oil is blended with organic whole leaf Ceylon tea and cornflowers to create a clean, refreshing and aromatic blend traditionally appreciated in the afternoon.
A classic herb widely appreciated as a digestive and revitalising tonic. Organic Egyptian peppermint is picked at the peak of cropping season, resulting in a bright, fresh aroma and clean, lasting finish.
Rooibos or â&#x20AC;&#x153;Red Bushâ&#x20AC;? 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.
Exclusively to Berry Tea Coffee Culture Honey melon, hibiscus,
sultanas, blackcurrant, blueberrys, strawberries and mango flavour.
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.
Mango & Coconut White hibiscus, apple pieces, mango pieces, coconut flakes.
COMING SOON IN THE NEW YEAR.
CHECK OUT OUR TEA GIFT IDEAS ON PAGE 18. 14
C U LT U R E D
Something
COLD is brewing C
old brew is taking the world by storm and there’s no surprise as to why! This little bit of coffee magic is slowly steeped over 16 hours to create a super smooth, naturally sweet, full-bodied refreshing drink. Carefully crafted instore in small batches and served until it’s gone each day. It’s super popular as an early afternoon pick-me-up and is just what you need to get through the day. You can try it in its natural unsweetened mellow glory, or paired with the ultra-smooth and decadently rich Kapiti Vanilla Bean ice cream - the ultimate chilled affogato.
COLD BREW AFFOGATO Two scoops of ultra smooth and decadently richKapiti vanilla bean ice cream topped with our 16 hour cold brew. 5.50
SINGLE ORIGIN COLD BREW 16 hour cold brewed for a full bodied, smooth and refreshing coffee experience. 4.00 SUMMER 2018
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SEASONALLY INSPIRED
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F R E S H & F U L L O F F L AV O U R
nu
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Hitting your 5+ a day has never been so delicious with our new mouth-watering line up of salads! With a range of flavours, colours & textures we’ve got something to suit your taste buds. Garlic Roasted Potato & Baby Pea Salad
GF
DF
V
EF
Nothing says Summer quite like a potato salad - a tasty twist on this Kiwi BBQ favourite.
Roasted Kumara, Bacon, Walnut & Feta Salad
GF
EF
BACON! Need I say more? Combining flavours which are a match made in meaty heaven, this salad is crispy, creamy and yum.
Raw Energy Salad
GF
DF
V
EF
How could eating a rainbow not be good for you? This one’s chock-full of goodness and ticks all the nutritious and delicious boxes.
Brown Rice Salad
GF
DF
Not your usual bland and boring rice salad. There’s no place for pineapple on pizza (cue the great Hawaiian pizza debate) but it gives this spiced salad a satisfying sweetness. GF DF V EF
Gluten Free Dairy Free Vegan Egg Free
o Br
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C U LT U R E D
l Sa
ad
Summer Salads
R wn
alad i ce S
SUPPLIER PROFILE: PASTA VERA
, o t s e r p y e H pesto ti ’s
Creamy Pesto & Avocado Chicken Summer Salad INGREDIENTS | Serves 2
4 medium zucchini 2 cup spinach (chopped) 1 tsp olive oil 1 onion (chopped) 2 cloves garlic (crushed) 5-8 button mushrooms (sliced) 1 ripe avocado 2 Tbsp. basil pesto ½ lemon (juiced) 200g cooked and shredded chicken breast 2T pinenuts
A
passion for pasta and all things Italian led Cantabrian Phil Bennett to start his own fresh pasta company in Christchurch 17 years ago. A baker by trade, Phil fell in love with Italian cuisine after travelling around the country and experiencing the very best of Italian food culture. Pasta Vera literally translates to ‘real pasta’ and together with business partner and wife Linda, Phil has specialised in bringing fresh pasta to restaurants and cafés. Over time, their range of pasta has increased with sauces and pestos being added to their range.
At Coffee Culture we’re all about supporting local and have chosen Pasta Vera as our exclusive supplier of pestos in the South Island. Delicious on bagels, and extra special when paired with fresh tomatoes, the Pasta Vera pestos are full of freshness and flavour. Phil and Linda have recently moved Pasta Vera into a new custom built factory on Wigram Rd, and visitors can pick up some real bargains in the factory shop as well as delicious homestyle lasagne ready to heat and eat. Mama Mia!
SUMMER 2018
METHOD Spiralize zucchini and cut the noodles into smaller pieces as desired. Put them in a large bowl, add chopped spinach and set aside. Heat oil in pan. Add onion and brown. Add garlic and chopped mushrooms, and fry for a further 2 minutes. Add to zucchini noodles. Place avocado, basil pesto and lemon juice in food processor until smooth and creamy (can also be mashed and combined by hand). Pour pesto mix over zucchini noodles, add shredded chicken and toss to combine. Serve immediately or store in the fridge until ready to serve. Enjoy with a sprinkling of pinenuts, sea salt, cracked pepper and a pinch of chilli flakes. 17
CULTURED GOODS 4 2 3
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1 FOR THE
5
Sweet tooth
7
6
Hard to believe, but coffee isn’t a hit for everyone... Here’s a bunch of non-caffeinated goodies sure to give that no-joe a kick these holidays. 1. Blenz 500g Chai Powder 24.90 2. Torani Sauces 465g 14.00 3. Keepcup 8oz. 16.00 12oz. 18.00 4. Chocolate Coated Coffee Beans 100g 5.50 5. Chamellia Loose Leaf Tea from 13.50 6. Tea Timer 13.90 7. Coffee Culture Gift Card 8. Torani Flavoured Syrup 375ml 14.00 9. Hot Chocolate Box 340g 14.00 10. Frank Green 8oz. 37.50 10oz. 49.95 11. Frank Green Smart Bottle 25oz. 44.95
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C U LT U R E D
1
Kiwi White Xmas
ROCKY ROAD R
ocky Road is one of my all-time favourite things to make for a number of reasons. It’s easy. It’s always nice to have a few quick and simple recipes up your sleeve for when time is of the essence, especially during the busy silly season. I’m also all for recipes that only require one bowl. You can customise. It’s a recipe where you can easily swap and switch to suit your tastes, don’t like peanuts? Sub for macadamias. Or if you want to add a hint of ginger, replace shortbread with gingerbread. No wastage. Christmas tends to be one of those times where chocolate is in excess at any get together. Rocky Road is a great way to make the most of any leftover choccies and biscuits! With a mish/mash of colours, flavours and textures it’s basically magic in your mouth! Enjoy our kiwi classic inspired variation on this delicious treat. AMANDA ROBINSON INGREDIENTS
300g White Chocolate ½ C Mini White Marshmallows ¼ C Desiccated Coconut ¼ C Roasted & Salted Peanuts 50g Pineapple Lumps (roughly chopped) 50g Shortbread Biscuits (crushed) 18cm square slice tin.
METHOD Line a slice tin with baking paper. Break the chocolate into rough pieces, and place in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Leave until melted, stirring occasionally. Remove from the heat and cool slightly. Add the marshmallows, coconut, pineapple lumps, and shortbread pieces to the cooled chocolate. Mix to combine. Scrape into the tin and press into an even layer. Refrigerate until set (about 20 minutes). When set, cut with a hot knife. Keeps in an airtight container in the fridge for a couple of weeks (but I highly doubt it will last that long!) Serves 16 bite size pieces. If you’re after more chunky pieces I suggest you double the recipe or use a loaf tin.
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Old dog, new tricks.
w e p n i , c l s l . u b d l O We’ve got a nice new look for our familiar bull logo, but that’s all that’s changed - we still offer the same great coffee, food and service you’ve come to know and love. You’ve probably wondered about the Coffee Culture bull. What does it mean? Why did we choose it? Is it a cow?
S
ince 1996, the bull has featured proudly in our logo. Eyes gently closed, enjoying the heady aroma of freshly roasted beans steaming from the cup. The words Coffee Culture were handwritten underneath announcing what we’re all about. Coffee, and culture; people chilling out, catching up, immersed in magazines or the news of the day. Chris Houston, the originator of Coffee Culture loved the idea of having a bull in the logo from the very beginning. “Coffee is one of the world’s most traded commodities and when the market is running hot, it’s described as a bull market. I liked the idea of associating with a global pleasure and riding the wave of interest in espresso coffee. The bull was warm and cute and didn’t take itself too seriously,” he explains. In the early days a local artist Robert Wildermoth made gorgeous pastel renditions of famous Renoir paintings with the bull taking centre stage - we sold teeshirts with cartoons featuring the bull working in the fields and harvesting coffee beans. There were lots of puns and word games used every time we shared messages with our guests – it’s unbelievabull how many remarkabull ways there are to create memorabull catch phrases! A few years ago we ditched the handwriting and enclosed the bull into a circle logo – this tidied the image up and made it easier for us to use on our website and on signage around the stores. Just as our menu and coffee offering evolved over the years, so did the bull logo.
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C U LT U R E D
LEFT: Detail showing a section of a pastel work in the style of Renoir by artist Robert Wildermoth, with the Coffee Culture bull seated inconspicuously bottom right.
1.
2.
3.
1-2-3 - WE’VE COME A LONG WAY, BABY: The evolution of our brand - ever changing and growing, and a more refined and sophisticated look for our logo, but still operating with the same core values and dedication to great coffee, food and service.
And now in 2018, 22 years after the logo was first created we’ve taken a further step to reimagine the bull. He’s crisper, fresher, and a little more sophisticated; just like our guests’ coffee tastes. However, we think he still exudes a quiet sense of self-belief and a relaxed approach to life. We’ve given him a makeover, not a face lift. The full stop after the words Coffee Culture in the new logo is designed to reinforce what we’re about. Coffee, and culture. Full stop. That is all. That’s enough. Mic drop.
P.S Change is always hard. There was lots of discussion about the new logo, the full stop, the font, the spacing, the colours. Choosing was a challenge! If we didn’t care so much about our loyal guests and our proud history we probably wouldn’t have taken so long to make the final decision. Now that we’re there, we’re super happy with how the bull looks and we hope you like it too.
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Decadent Decidedly
INGREDIENTS
Rich chocolate cake 150g butter (at room temperature) 200g sugar 1 tsp vanilla essence 3 free-range eggs 175g plain flour 50g dark dutch cocoa 1 ½ tsp baking powder 3Tbsp warm milk 250g fresh or frozen raspberries, for decoration STOCK SYRUP
200ml water 200g sugar Place the sugar and water for the stock syrup in a pot, mix well and bring to the boil. Leave to cool. CHOCOLATE GANACHE ICING
400ml cream 720g dark chocolate pieces Bring the cream for the ganache to the boil and whisk in the chocolate pieces until they have melted and the mixture has a smooth consistency. Leave to cool. 22
Treat yourself by making this decadent drenched raspberry and chocolate cake by Just Desserts. METHOD Beat butter and sugar in a cake mixer until light and aerated. Slowly add eggs, one at a time, and continue beating until light and fluffy. On a parchment sheet of paper, sieve together all dry ingredients. Fold dry ingredients gently into the cake batter, ensuring not to overmix. Add the vanilla essence and warm milk. Pour cake mix into a pre-greased 20cm cake tin. Bake for 40 minutes in a pre-heated 180°C oven. Leave to cool on a wire rack. TO ASSEMBLE With a sponge knife, cut the cake into four even layers. Place the bottom layer on a cake board and, using a pastry brush, apply a generous coating of cooled stock syrup evenly. Drizzle with ganache and scatter with raspberries. Place the next layer on top and repeat process for all layers. Garnish the top of the cake with chocolate curls and freeze-dried raspberry crumble.
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! t I d i D u o Y B
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reast cancer is not pretty – facing treatment is a grind and the disease remains the leading cancer for women in New Zealand. But every October we go all out to get pretty in pink and raise money for the New Zealand Breast Cancer Foundation. Our target in 2018 was $10,000 – more than we’ve ever raised before, and with your help, we did it. You did it! Our store owners gave generously and contributed 50c from every hot drink sold on Pink Ribbon day. We also donated from every Muffin of the Month and Cake of the Month purchased during October. Pink ‘Frank Green’ reusable cups were sold and we gave $5 from every cup to the fundraising effort. Hundreds of guests gave generously with their loose change and by offering to donate when they ordered. A huge team effort resulted in a whopping total of $13,069.70. For us, it’s also personal as several of our team have friends and family impacted by breast cancer. Sacha Coburn, our Chief Operating Officer, and wife of Coffee Culture founder Chris Houston was diagnosed in 2009. Many of our guests followed her treatment journey and have seen Sacha speak at fundraising events over the years since sharing her story of recovery and hope. She’ll be 10 years clear in 2019, so next year we’re hoping to have a real celebration. The funds we donate to the New Zealand Breast Cancer Foundation are allocated to support women and their families and are also used for medical research. Zero deaths is the goal and we’re getting closer. Maori and Pasifika women are particularly at risk so let’s all keep sharing the important message about mammograms. Early detection is our best protection and breast cancer is really survivable if we find it soon enough. 24
Rangiora
Lyttelton C U LT U R E D
Lincoln
NEW FLAVOURS FOR THE NEW SEASON
December Xmas Trifle Cake Itâ&#x20AC;&#x2122;s not Christmas without a festive trifle and this one is oozing with goodness. A light fluffy sponge cake, overflowing with fruit, custard and cream.
January Raspberry & Passionfruit Curd Cake A popular Kiwi favourite in a cake. Light, fluffy raspberry dipped cake rolled in coconut, topped with a zesty passionfruit curd and mounds of cream.
FEBRUARY Pinky Bar Torte A darkly decadent chocolate torte coated in a gooey caramel sauce and topped with a pink raspberry marshmallow cloud.
GF SUMMER 2018
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Helping Hands THE COFFEE CULTURE CHARITABLE FOUNDATION
S
haring the love is a huge part of what we’re about. The success of Coffee Culture has been built on the backs of great young people giving their guts to provide out of this world service and make great coffee. And we all know about the struggles of the families who live with third world challenges on the plantations that grow beans. In 2010 we launched the Coffee Culture Charitable Foundation with two distinct aims. The first was to support young people in our communities to achieve their full potential. The CCCF makes scholarship grants of $500 available to teenagers every year to help them in pursuit of their goals. So far, we have given out 53 scholarships and have supported many different activities including: swimming, BMX racing, freestyle waterskiing, theatre, music, leadership, cycling and surfing. The young people we help are amazing and we expect to see them do great things in the future. We’ve recently changed the focus of these scholarships to community projects driven by young people. Local Heroes scholarships give money to teenagers who are doing good in their neighbourhoods. This has ranged from the purchase of sports equipment, to the printing of recipe books and the building of bike tracks. The second aim of the foundation is to raise funds for projects in Papua New Guinea. We source some of our green coffee beans from plantations in PNG and our roasters have visited the communities that 26
that a market place trading facility was a much needed community space. With your help, we built one. Trade is a big part of the community, and for years the market place existed as a collection of tarpaulin shelters. Poor weather made trade a near impossibility so it came as no surprise that the locals were all for a better option. Early on in the project, S.M.S - our team on the ground, established contact with local landowners and community representatives to ensure local support for the project. By engaging the local community from the early stages of the project we have gained fantastic support and a sense of ownership has developed as people have come to trust that it is theirs with no strings attached. surround these plantations to learn more about the ways we can help support their education, health and social development opportunities.
Kindeng Market Place
Kindeng is a small community tucked away in the remote Western Highlands province in Papua New Guinea. It’s home to some of the best coffee in the world and one of the go to types of beans we use in our famous House Roast. One of the goals of the Coffee Culture Charitable Foundation was to find a meaningful way to help the people who supply our beans. After lots of discussion with the locals, it was decided C U LT U R E D
After getting over the challenges involved with building in such a remote location, horrendous road conditions and the logistical challenges we were thrilled to complete the facility last year. Local farmers and especially local mothers have expressed their appreciation of this project and are proud that they now have access to this first of its kind facility constructed through what they call ‘our community growing your coffee’. The news of this community market built by Coffee Culture in New Zealand has travelled fast to surrounding communities and has become the pride of the Kindeng community.
LOCAL HEROES 2018/19
Coffee Culture Charitable Foundation scholarships were given to support these community projects:
Blessing Bread for the Homeless ESTHER CHUNG
February 14, 2017 - Ground breaking stage for the market.
Esther is passionate about the welfare of people in her community and has been volunteering and providing care and support for those less fortunate over the past 10 years. Esther is using her scholarship to help provide clothing to homeless youth this Christchurch Winter.
Hi-Vis vests for the Cashmere High School Volunteer Army CASHMERE HIGH SCHOOL VOLUNTEER ARMY
The Cashmere Volunteer Army (CVA) is a 100 strong group who actively participate in a range of activities to support the City Council. Sophie has used her scholarship to purchase hi-vis vests for the group to improve safety for volunteers while they are at work.
February 24, 2017 - Builders putting up the market structure.
Little Book of Smiles project for mental health HOPE FOR HAPPINESS
March 9, 2017 - Final touches to the Kindeng market place.
Hope for Happiness are tackling the subject of mental health in youth through their ‘Little Book of Smiles’. The scholarship will go toward the cost of publishing this book, which provides a support tool to those in need.
Spoonful of Spice recipe book supporting new migrants SARAH LAWRENCE
Sarah and other students are creating a book that will not only share a range of delicious recipes from around the planet but also highlights the rich and diverse cultures of the people that have contributed to the book.
Floorball equipment SAM KING April 12, 2017 - Locals using the market facility.
Thank you for your ongoing support and donations that allow us to lend a hand to communities both here and abroad! To raise funds for the CCCF, we encourage guests to donate their change into the buckets at each store, and our owners donate proceeds from special products and events. If you’d like to know more about the CCCF contact Sacha: sacha@coffeeculture.co.nz
Sam is involved in Floorball which is a fast paced indoor sport similar to indoor hockey. Equipment for younger players is mostly borrowed and too big, so Sam is using his scholarship to buy appropriately sized gear.
The All Stars Kids Club NICOLE SCOTT
The All Star Kids Club is a non-profit holiday programme for disabled children. Nicole has been a volunteer in this programme for the past 3 years and is using her scholarship to financially support current and future children continually their participation in the programme. SUMMER 2018
BMX track upgrades NIC DANIELS
Nic is a talented BMX rider, who contributes to his sport both on and off the track. Nic is using his scholarship to bring the North Canterbury BMX track up to a national standard so that young riders can continue their development. 27
AVOCADO B.L.T
A PERFECT
TEXAS HOLD â&#x20AC;&#x2DC;EM
CIRCLE NEW BAGEL MENU AVAILABLE NOW
SUNRISE
SALMON DELUXE
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BRUSCHETTA HARVEST
Our new range of bagels is out now and we’ve sandwiched in all your favourites as well as added some fresh flavours for the new season. We’ve gone back to the future with our Retro Chicken and Classic Toastie, as well as added a protein punch with the big and beefy Texas Hold’em. The super popular Inspreadible, Sunrise, Harvest and Salmon Deluxe are staying on for the next round, and we’ve added a delicious Avocado Bruschetta to celebrate the summer months ahead. Wholly delicious and available instoRe now!
Retro Chicken
Classic toastie
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Help Bessie find her way to her delicious grass ice cream!
WORD FIND ICECREAM CHILLYBIN BALL CRICKET WAVE SURF MUSIC SAND RIVER BBQ HOT SUNNY BEACH WATER
TOWEL SEAGULLS JANDALS TOGS CAMPING GAMES SALAD GARDEN PARK SEA HIKING LAZY BOOKS FOOD
Words are hidden diagonally, horizontally and vertically.
S A L A P A R H L W L A
L E F O O D G O O A A M
A A A I S U N N Y V Z A
Z B Z S C A M P I N G E
T B A M E E B E Y F A A
O J R A U A C B L O M V
Z A A I S S G R Q O E B
Y N T N V A I U E S S B
O D O A D E L C L A U O
G A A T O A R A A L M R
S P S U R F L A D H S L
W A J A H O T S A I A A
A R C R I C K E T K L Z
V M B H A L A Z Y I S A
B A U O I E W E V N E Y
B E G S O L A A A G W A
A O A A I K L W T O G S
SUMMER COLOURING FUN
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P S D B H D A S B V R L
A A E T O W E L A I E A
R L R O S U N N L N N V
H A R K M U S I A A D E
OWN YOUR OWN
We’re looking for passionate people who are keen to step up and enjoy the benefits of owning their own business. We provide full training and support. You need to love coffee and giving outstanding service. Opportunities are available right now in both the North and South Island. If you’d like to talk in more detail about having your own Coffee Culture store please email Mike or Sacha. We’d love to catch up over coffee and share more about what we’re looking for and explain how our family of stores work together to delight guests all over the country. mike@coffeeculture.co.nz sacha@coffeeculture.co.nz.
www.coffeeculture.co.nz
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Addington | Beckenham | Bush Inn | Christchurch Airport Dunedin | Durham Street Roastery | Hamilton | Kaiapoi Lincoln | Lyttelton | Merivale | The Palms | Rangiora Redwood | Riccarton | Rolleston | Sumner | Timaru