A SHOT OF COFFEE CULTURE | SUMMER 2020
COLD BREW COFFEE • ON FIRE FLAVOURS • RE:CYCLING
A SHOT OF COFFEE CULTURE | SUMMER 2020
EDITOR Amanda Robinson
AMANDA ROBINSON
From the editor
CONTRIBUTORS Sacha Coburn Amanda Robinson Clynton Drumm Emma Fodie Maegan Attwood Colin Kaldenbach
DESIGNERS Clynton Drumm Colin Kaldenbach
PHOTOS
SD Photography 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.
ON THE COVER Single origin cold brew as enjoyed by @miss_emmylou Follow Coffee Culture on
www.coffeeculture.co.nz
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at work or before lunch. Give them a try, you won’t be disappointed.
We’ve got that summer time feeling! I’ll let you in on a little secret. It’s not just the longer days and warmer nights that get me excited about summer. It’s the cooler drinks, the fresher food, the outdoor adventures and avocados. AVOCADO. ON. EVERYTHING. Who’s with me on that one? Buckle up people, the chaotic silly season is upon us. Are you ready? We’ve filled these pages with delicious festive and seasonal recipes, great gift ideas, holiday helpers, things we’ve seen and done, and things we love that we want to share with you. In case you’re short on time or just want to cut straight to the point here's a list of my top 5 highlights and things I love from this issue. GREEN. THE NEW BLACK. Let’s face it. Good planets are hard to find. So, the problem of 295 million disposable cups going to landfill every year in New Zealand is a problem worth solving. And boy did we jump at the chance when we heard we could be part of the solution. We are thrilled to be the key launch partner for Again Again in Canterbury – a NZ startup who have solved the daily dilemma of takeaway coffee without the waste. But we need YOU to make it work! In the famous words of Robert Swan, “The greatest threat to our planet is the belief that someone else will save it”. I encourage you to go read more about the Again Again network on page 8 and give it a try next time you’re grabbing your coffee on the run. It’s a journey and it’s something we are committed to continuously work on. Today disposable cups. Tomorrow the world. COFFEE. IT’S WHAT WE DO. Coffee is our core. It’s in our name. This season we bring you a summer drinks range that focuses on just that. We’ve gone with simple, clean & elegant flavours which feature our slow steeped single origin cold brew (pages 6,7 and 19). We’ve named the drinks, Metro, Aztec & Bubble Cup. They’re as exciting as they sound and the only socially acceptable versions of an espresso martini you can drink
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WHOLLY DELICIOUS. Some things just go together - like coffee & bagels! We’ve been serving them up as a staple since day dot and our made to order summer bagel menu is now in full swing and dressed to impress. We’ve kept some classics and added a bunch of modern flavors with a twist. To add a bit of spice in your life try the Jalapeno Popper! Prefer plants? We are pretty excited about newest plant-based bagels made with only the best specialty deli ingredients from Grater Goods. (pages 22&23) READY TO RIDE. Summer is the perfect time to dust off the bike, get moo’ving and soak up some sunshine outside. In 2020 we’re kicking our ‘powered by caffeine’ reputation up a notch! We’re proud to be the official caffeinator of the iconic Le Race. We look forward to fueling your long grueling training rides, cheering you across the finish line and of course refueling you with coffee in picturesque Akaroa. And before my inbox gets inundated with emails asking whether the Tour de Coffee Culture is coming back – pencil 1st February in your diaries now people! We have some exciting new things up our sleeve for the eleventh edition of our legendary local Tour de Coffee Culture. WIN. GIVEAWAY. PRIZE. Did I get your attention? We’ve got an entry to the Le Race to giveaway – go find out how to be in to win on page 26. You can also check out some great tips on how to get going on your bike from coaching experts Team CP. DIY. We kiwis are known for our do-it-yourself attitude. We’ll basically give anything a go! No challenge is too big or small. So here you go - we’ve packed this issue full of do it yourself recipes including our long time most popular gluten-free treat the Raspberry & Hazelnut Meringue Cake (page 10). Time to break out the jandals and embrace the season of sun. Hope to see you out there.
INSIDE THIS ISSUE TAKE THE CAKE
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SUPPLIER PROFILE - GRATER GOODS
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TICKLED PINK
15 RE:CYCLE
SUSTAINABLE SANTA
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NICE ON ICE
HIT SINGLE
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NEW BAGELS
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AGAIN AGAIN
DO BETTER
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30 SUMMER 2020
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Culture THE LATEST NEWS FROM COFFEE CULTURE
Paper straws For a long time now we’ve been using straws that have been made from plants. They’re pretty cool but not every city we’re in (make that any!) has a reliable way to compost the used straws. We’d hoped that a solution would have been found by now but so far, nothing. So, over the next few months we’ll be switching to paper straws in all our stores for cold drinks that have cream. All the other cold drinks will be served without straws but we’ll do our best to offer you a paper straw with your drink. Up to you whether you use the paper straw or go commando (as it were).
Local heroes Kids going to school hungry, a bird watching hide in need of construction, a baseball pitch that could do with some t.l.c, homeless people feeling the grip of winter. These are just a few of the challenges facing this year’s Coffee Culture Charitable Foundation Scholarship Winners. Every year we partner with local teenagers to support their community projects. Each student received $500 to help with their project. Head to coffeeculture.co.nz/local-heroes to find out more about these remarkable young people: ADAM NACHOWITZ. CAITLIN HILL & KAITLYN KELLY CAZ ROBINSON EVIE SNELL. JIMMY HEMERA. JORDY ANNAND. KEEGAN BREMNER. JORJA WHALE. OLLIE BRACKENRIDGE. TIMI BARABAS.
No judgement with whatever option you choose – we’re just trying to reduce unnecessary production of straws, even paper ones. It might feel weird at first but ask yourself, how many pubs serve a cold beer with a straw?
Keen to keto? Australasia’s most Googled diet and recipes in 2018? Keto. Most debated diet in 2019? Keto. Most popular request instore for new food? Keto.
We’re so proud of these young people doing amazing work in their local communities. If you’d like to support the work of the Coffee Culture Charitable Foundation please donate using the tins in every store.
We don’t give health advice or advocate for any particular type of nutrition plan, except for the obvious number one rule of a healthy and happy life: start every day with the finest espresso coffee.
Helping Harold.
But we do offer an increasing number of keto options to meet the needs of our guests. Want black coffee with cream on the side? Go for it. How about a bacon and egg keto pie? If you’re giving keto a crack ask instore for the latest additions and give them a go.
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Behold the mighty duck! Decorated by our designer Colin Kaldenbach, lucky number 17 was a valiant entrant in the Canterbury Life Education Trust Duck Race on the Avon on November 3rd. We donated $200 to enter the race, and Double Shot, our duck appeared to have a great time despite being pretty slow. We’ll be back.
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Winner Winner! NATIONAL ARCHITECTURAL DESIGN AWARDS The team at the latest Coffee Culture store The Crossing in Christchurch is positively glowing after picking up a National Award for Colour in Design at the recent NADA ceremony. A design team effort between Coffee Culture’s Mike King and Chris Wheeler of Hierarchy Architecture, the award is the first of its kind for a coffee shop that’s part of a wider group. “Traditionally, coffee shops that are part of a ‘brand’ all have similar looks and use the same furniture and colours, but we like to take the time to design something really special for each store” explains Mike King. The judges had this to say: “This stunning neutral palette evokes style, warmth and grace. Texture and sheen have been used to build up personality and charm alongside the gentle pops of colour. This palette is pure sophistication.” Owner Anna Walsh is delighted with guest response to the new store. “We’re right in the heart of The Crossing in the centre of the city and it’s wonderful to be able to provide a haven for people to take a break.”
Blue drinks to beat the winter blues. Winter can be really tough going for those of us who face mental health challenges. The cold grey days seem to last forever and the promise of Spring can feel a long way off. This year, in an effort to lift spirits and to raise awareness of helpful tools, Coffee Culture launched a Blue Butterfly Pea latte and gave a donation from every cup sold to the Mental Health Foundation of New Zealand. Packed with natural goodness, the blue latte was part of a range that included Beetroot, Matcha, Turmeric and Charcoal. The drinks were amazing to look at and while some were best described as an acquired taste they became firm favourites for those wanting to load up on Winter wellness. Along with our Winter Wellness drink range we also offered mental health tips for Winter, promoted the support services available and encouraged our staff to look out for each other and our guests over the cold months. All up we raised $1000 through the Butterfly Pea Latte sales and in 2020 we’re looking to do even more to improve mental health in our communities.
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Cold calling.
SIMPLE YET SOPHISTICATED, COLD BREW IS EASY TO MAKE AND HARD TO BEAT ON A HOT DAY. The mercury has risen, you’re parched and you’re looking for something to refresh and revitalise you. Time for a cold brew. Cold brew coffee is suprisingly versatile, goes well with a wide range of ingredients AND is super simple to make and enjoy at home too! Pop 30mls of coarse ground coffee into a plunger, top with 1 cup (250ml) of cold water and leave it to steep for 16 hours. Strain, transfer your liquid gold into a container, pop it into your fridge and you’re good to go! Try adding a splash of maple syrup to 30mls of cold brew and top with cold frothed oat milk. The result is a smooth, moreish drink that will make you swear you’re drinking a cocktail. We’ll be showcasing our latest single origin coffee from Papua New Guinea as a cold brew over the summer months, so skip over the page to find out more about our Nice on Ice range starting this December.
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Nice on Ice.
OUR HOT NEW RANGE OF SUMMER DRINKS SHOWCASES THE DELICIOUS VERSATILITY OF COLD BREW COFFEE.
METRO
AZTEC
BUBBLECUP
The Metro combines crisp sparkling soda with our Single Origin cold brew and a hint of vanilla to create the perfect thirst quencher this summer.
The creaminess of oat milk and the chocolatey goodness of cacao alongside our super smooth cold brew delivers a drink that tastes heavenly.
This rich and creamy drink features our Single Origin cold brew coffee layered with a sweetened Bonsoy blend and coffee soaked tapioca pearls.
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Renew. Re-use.
DON’T LET YOUR ON-THE-GO CUP GO TO WASTE WITH THIS GREAT NEW INITIATIVE FROM LOCAL COMPANY AGAIN AGAIN. Takeaway coffee is such a part of what we do these days that we can almost grab our favourite for the road with our eyes closed. The eye-opening reality is that most of the cups these drinks are served in are made from materials that either take forever to break down or release a whole host of environmental nasties that are playing their part in changing our climate. Sadly, convenience is fast becoming part of the inconvenient truth and it’s time to act! Even though we’ve made the move over to compostable cups and lids, we know that reuseable cups are the most effective way to reduce waste. We’re stoked to see the increase in reuseable cups in our stores, and we’re more than happy to rinse and refill any vessel you bring to the counter (even our...ahem...competitor’s cups). If you want to do your bit to reduce waste but struggle to remember to re-use then check out Again Again, a local company who have come up with a simple but effective system to divert takeaway cup waste from our landfills and waterways.
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HOW IT WORKS Hire an Again Again cup for $2.50, or cup and lid for $3 and get your favourite hot drink made in it. Once you've hired the cup you can return it and swap it for a new Again Again cup free of charge. If for whatever reason you don't want to participate anymore then you can return the cup to us in a reasonable state and we'll give you a refund. We give $3 for the cup and lid, $2.50 for the cup and .20¢ for the lid. We kicked this partnership off in all our Canterbury stores in November and will keep you posted as soon as stores in other regions are supported by Again Again too. For everything you need to know about Again Again and how the partnership works, check out their website. AGAINAGAIN.CO
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Taking charge. SCENES FROM THE AGAIN AGAIN CANTERBURY LAUNCH AT OUR STORE IN THE CROSSING.
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Make the cake.
WE’VE BEEN A PROUD SUPPORTER OF JUST DESSERTS SINCE 1996 AND WE’RE DELIGHTED TO SHARE THE RECIPE FOR ONE OF THEIR CLASSICS WITH YOU. FABULOUS, FESTIVE AND GLUTEN- FREE. GIVE IT A TRY! Made up from layers of meringue, roasted hazelnuts, whipped cream and raspberries, the Raspberry & Hazelnut Dacquoise was one of the original gluten-free offerings Andrew Clarke and the team at Just Desserts brought to our cabinets well over 15 years ago and it has well and truly stood the test of time. We’re sure once you given this recipe a go, you’ll be whipping it up to delight friends, family and guests over the festive season. MAKE YOUR MOUSSE 60g sugar | 3 egg whites | 1g gelatine leaf, soaked in cold water for 10 mins. | 110g melted Belgian White chocolate 270ml cream Make the meringue by placing the sugar in a saucepan with a little water to help dissolve. Boil until it reaches soft ball stage at 120˚c. Whisk the egg whites into firm peaks in a bowl. With the mixer running at medium speed, carefully add the hot sugar syrup and mix until glossy. Shake off the water from the gelatine and blend into the melted white chocolate until dissolved. Using a hand whisk, gently fold the white chocolate into the Italian meringue mix. In a separate bowl, whisk the cream into soft peaks. Fold the whipped cream by hand into the meringue mix. Set in the refrigerator.
MAKE YOUR DACQUOISE 50g hazelnuts | 3 egg whites 45g sugar
MAKE YOUR COULIS 100g raspberries | 100g sugar ½ vanilla bean (split)
Roast the hazelnuts in the oven at 180˚c for 8 minutes. Cool slightly then remove the skins by rubbing them enclosed in a clean tea towel. Put the hazelnuts in a food processor and pulse until coarsely chopped.
In a saucepan bring the raspberries and sugar to the boil. Using a stick blender, blend the coulis, then sieve out the seeds. Put the seedless coulis back in the saucepan over a medium heat. Add the split vanilla bean and reduce coulis until it reaches a thick consistency. Set aside to cool
Line two large baking trays with baking paper, draw two 18cm circles on each sheet and turn the baking paper over on the baking tray. Whisk the egg whites into soft peaks, then add sugar slowly. Mix on high speed until very firm and glossy, then gently fold in the chopped hazelnuts.
SERVE IT UP! Freeze dried raspberries | Whipped cream | Shaved white chocolate | Toffee hazelnuts
Place the dacquoise mix in a piping bag and pipe out four disks on the baking paper within the drawn circles. Bake in the oven at 150˚c for 1 hour. Switch off the oven and leave to dry out for several hours.
Place a meringue disk in the centre of a plate. Put a large dollop of mousse on top of the meringue disk and spread to within the edges. Drizzle a little raspberry coulis over the chocolate mousse. Continue layering the meringue, chocolate mousse and raspberry coulis until all the meringue disks are used. Sprinkle a few freezedried raspberries randomly around the sides of the cake. On the top, spread a layer of whipped cream and garnish with shaved white chocolate and toffee hazelnuts. Serve with extra raspberries.
SERVES 8
10 1 8 0
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Take the cake. FRESH, FUN AND FESTIVE ARE THE BUZZWORDS FOR OUR SUMMER CAKE OF THE MONTH RANGE. DECEMBER
JANUARY
FEBRUARY
Celebrate the holiday season with this darkly decadent Grinch inspired holiday treat. Layers of dark chocolate mudcake and peppermint buttercream makes the perfect after dinner mint treat, or mid-afternoon snack. In fact...cake for breakfast anyone?
This one really needs no introduction. A new take on a timeless classic with a slab of lolly cake topped with a creamy vanilla cheesecake, this moreish treat is simple, sweet & delicious. It’ll bring back memories of childhood parties and school bake sales.
The goofy combination of pineapple & chocolate is a kiwiana icon.
PEPPERMINT GRINCH TORTE
LOLLYCAKE CHEESECAKE
SUMMER 2020
PINEAPPLE LUMP CHEESECAKE
A dark chocolate torte layered with a tropical explosion of flavour. Topped off with a soft and chewy pineapple marshmallow, drizzles of brittle chocolate and chunks of pineapple lumps. A classic Kiwi favourite!
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FLAVOUR FILLED • ALL NATURAL
Energizer. ALMOND MILK | BANANA CINNAMON | ESPRESSO PEANUT BUTTER
A tasty jump-start to your morning or afternoon, this classic combo of peanut butter and banana gets a boost from a shot of our espresso!
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Açaí Very Berry.
Green Goodness.
AÇAÍ | MIXED BERRIES YOGHURT
APPLE | COCONUT MANGO | SPINACH
A creamy berry smoothie packed with the good stuff. Açaí berry is one of the best antioxidant bang-forbuck foods.
Get up and go with a Green Goodness smoothie. Perfect for an extra dose of vitamins and nutrients.
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SENSATIONAL SMOOTHIE RANGE
Banana Plus.
Black Doris Plum.
Tropical Dose.
BANANA | CINNAMON HONEY | YOGHURT
APPLE | BLACK DORIS PLUM COCONUT WATER | BERRIES
BANANA | MANGO ORANGE |PASSIONFRUIT PINEAPPLE
Simple. Delicious. Creamy banana with a hint of honey and spicy cinnamon.
Plums and berries are a match made in heaven. The perfect balance of tart and sweet.
One sip of this will conjure up thoughts of palm trees swaying and the sound of the sea rolling. A non-dairy delight!
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Te Rapa. Terrific! NIRVANA LEE IS SERVING UP THE LATEST IN ESPRESSO TECHNOLOGY FROM HER BRAND NEW COFFEE CULTURE STORE AT HOMESTRAIGHT TE RAPA. With years of experience at Coffee Culture Five Cross Roads, Nirvana and her partner Spencer Lowe were pretty excited to get into their own Coffee Culture store. Nirvana explains, “We’d wanted our own place for ages and when this opportunity came up, we grabbed it. It’s such a great little community to be part of. Lots of office workers during the week and people swinging into Bunnings and then in the weekend we get all sorts. Guests pop in on their way through to The Base, or after kids’ sports. With all the carparks, it’s super easy to park up and chill out with your favourite coffee and magazine.” The new store is packed with the latest espresso technology, a gorgeous Black Eagle coffee machine and Übermilk, which ensures every cup is steamed to perfection. OPEN Weekdays 7am-5pm | Weekends 9am-4pm 2/21 Home Straight, Hamilton PHONE (07) 849 2233 TEXTPRESSO (027) 849 2233 14
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READY TO RIDE
Tickled Pink.
LOOK GOOD AND DO GOOD. PINK RIBBON DAY IS OUR DAY TO SHOW OUR SUPPORT AND RAISE MONEY FOR THE NZ BREAST CANCER FOUNDATION.
All of us know someone who’s been affected by Breast Cancer. It’s an awful disease that is battled by thousands of women every year in Aoteaora, New Zealand. Even men can get breast cancer too! At Coffee Culture we know what it’s like to support someone going through treatment. Our C.O.O. Sacha Coburn was diagnosed ten years ago and over the years we’ve shared her journey with our guests and been proud supporters of Pink Ribbon Day. All stores get dressed up in pink and so do the team! The efforts we put in over the two days (as well as the contributions from our guests and store owners) mean we can do our bit to help the New Zealand Breast Cancer Foundation with their support for those going through treatment.
We asked Sacha how it felt to be in store on Pink Ribbon Day and here’s what she said: “It’s incredibly humbling to see the efforts of our owners, teams, and guests who join together to raise money and raise awareness. Having cancer, especially when you’re young, is pretty awful. There’s lots of questions, lots of what ifs? and plenty of time spent feeling angry about what you’re putting the people you love through. The NZBCF had a ton of resources that helped me plan my treatment journey, and they put me in touch with other young mums who also had cancer. Knowing that the whole Coffee Culture community comes together every year makes me feel very proud of our young people, and at the same time really grateful. I try to honour all my sisters who didn’t make it by doing all I can to live every day with courage and heart.”
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Lights. Camera. Celebrate! OUR ALL STAFF TRAINING NIGHT IS A CHANCE TO SHARE IDEAS AND CELEBRATE THOSE WHO ARE DOING GREAT THINGS INSTORE. Once a year we shut up shop and bring everyone together to celebrate the very best of Coffee Culture. This year for the first time we acknowledged and awarded staff in four distinct categories. SERVICE SUPERSTARS: These people go absolutely above and beyond to delight guests with extra friendly personal service. They have amazing attention to detail and have built a reputation for always thinking of others first. WINNERS
Scott Palethorpe (Addington), Milly Compton (Durham Street), Brittany O’Kane (Rangiora), Toby Cairns (The Palms)
FAB FOODIE: Does your food look like it came from an Instagram post or the best of Pinterest? This award was given to the foodies who pump out gorgeous food at pace and take real pride in what they do. WINNERS
Grace Dreaver (Addington), Amanda Scott (Rangiora), Jess WIlliams (The Palms)
BARISTA BRILLIANCE: Experts who are awesome under pressure, who know their stuff and are always looking to learn more. WINNERS Jacinda Young (Addington), Elinor Bain (Durham Street), Mel Mehlhopt (Merivale), Royce Walklin (Kaiapoi), Celeste Farrar (Rolleston), Masato Miyazawa (The Crossing), Beth Armitage (The Palms)
TEAM PLAYER: These people do it all, and support other team members at the same time. WINNERS Kate Harris (Merivale), Lucie Krobotova (Merivale), Lucy Bennett (Merivale), Pia Borrie (Rangiora), Courtney Sowerby (Rolleston), Daisy Johanson (Rolleston), Greta Mardon (The Crossing), Clare Schultz (The Palms)
And of course we can't forget the big winners on the night too. NEW STORE OF THE YEAR The Crossing LEADER OF THE YEAR Annabelle Sare OUTSTANDING PERFORMANCE Hayley Wade And last but not least...
STORE OF THE YEAR Rangiora Congratulations to our winners!
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All Day.
AVAILABLE NOW AT ALL STORES* *Subject to Availabilty 18
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Hit single. OUR LATEST SINGLE ORIGIN HIGHLIGHTS ONE OF OUR FOUNDATION BEANS. If you love our House Roast then it’s highly likely that you love coffee from Papua New Guinea too. PNG coffee has been an integral part of our blend since Coffee Culture started, and is regarded for its berry fruit and dark chocolate flavour notes. Over the next few months we’ll be showcasing coffee produced in one of Papua New Guinea’s lesser known but equally outstanding growing areas, Chimbu. Chimbu is a province in the mountainous East of PNG, and is the
third largest growing area in country. Coffee from this region is grown by the locals as a way to make extra income, and their returns are largely based on how much they can fetch at market. This is where the seller comes into the equation. Kongo Coffee, based in the provincial capital of Kundiawa, is the area’s seller and is responsible for bringing the people’s coffee to market. Kongo’s commitment to the area and the people is evident through their ongoing investment in processing
facilities and training to ensure that the local growers are aware of the standard required to get a better return from their crops. The result of this ongoing commitment to quality is a balanced, full-bodied coffee with warming gingerbread spice notes and a rich cacao finish. We’re delighted to showcase coffee from a country that’s been with us from day one, and we’re sure you’ll enjoy it as an espresso, in a plunger at home or as a refreshing cold brew as the summer months roll in.
PAPUA NEW GUINEA KONGO PREMIUM A PRODUCER: Small Holder Farmers of the Chimbu Region ELEVATION:1500+masl | VARIETAL: Typica PROCESS: Washed | TASTING NOTES: Cloves, All spice, Cacao.
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Shot bro. WORKING AT COFFEE CULTURE IS CHALLENGING, FUN, AND CAN LEAD TO A GREAT CAREER. But why would you? Take a look at why people get on board with us and where it could lead you. There are five types of people who work at Coffee Culture – which description best suits you? 1.CAFÉ CAREERISTS: These people love coffee, helping others, and being part of a team. They’re committed to working hard and working their way up the ranks to one day be a store manager. 2. KOOL UNI KIDS These guys are studying and love being part time with us. They’re learning practical business skills and getting really good at making coffee so they can get work on their O.Es. 3. MATURE MAITRE-D’S: Often super experienced in other industries, these folk aren’t literal matire’ds but they know their stuff – and run the whole show without breaking a sweat. With just one raised eyebrow they send messages to guests and staff. They enjoy meeting new people and love the buzz of a vibrant, busy coffee shop. 4. AMBITIOUS ASSISTANT MANAGERS: This lot are learning the ropes and getting world class training in all aspects of running a successful coffee shop business. 5. OARSOME OWNERS: Hands down the best job in town is running a coffee shop you own. Building your own team and working with them to delight guests is super rewarding. Coffee Culture can help managers move into ownership and reap all the benefits of their hard work.
AND WHAT DO YOU GET FROM COFFEE CULTURE? 1. WORLD CLASS FREE TRAINING. Our trainers are experts in coffee and hospitality so you get to be the very best you can be – great skills when you travel or move to another industry. 2. REALLY COOL TEAM ENVIRONMENTS. We have a really clear ‘don’t be a dick’ policy so you get to work with people who want to work hard and have fun. No stupid games, just people who get stuck in to solve problems and get stuff done. 3. PARTIES. We hold epic Xmas parties and great training events to teach you everything we know. 4. PRIDE. Knowing you work for a homegrown NZ company that’s trying really hard to do good in your local community can give you a sense of purpose and pride 5.PROGRESS. At Coffee Culture you really can make a career from coffee. Nearly 1/3 of our stores are owned and run by staff who started as café assistants and worked their way up. It could be you! Email emma@coffeeculture.co.nz or contact your nearest store if you want to join the team.
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Bread winners HANDMADE AND WHOLLY DELICIOUS, OUR BAGEL RANGE IS PACKED WITH FAMILIAR FAVOURITES AND FRESH FLAVOURS FOR THE NEW SEASON. Bagels have been a staple of the Coffee Culture menu since we opened our doors. It doesn’t matter what time of day it is, a coffee and a bagel always seems to hit the spot. Instant classics like our Salmon Deluxe, Sunrise and B.L.T are still part of our new season’s range and the avo addicts out there will be thrilled to see the return of our Avocado Bruschetta. Prefer plants? For the first time we’re thrilled to let you know that vegan versions of our ‘Salmon’ Deluxe, Reuben and Avocado Bruschetta bagels will also be available, and if gluten isn’t a goer for you you can always replace our standard bagel with a gluten-free bap for $1.
MEDITERRANEAN
Like a ray of sunshine in a bagel, Mediterranean is loaded with ripe sundried tomatoes, chargrilled peppers and topped with grilled halloumi, olive tapenade and peppery rocket. Antipasto perfection.
JALAPEÑO POPPER
If you like it hot, this grilled open bagel is smothered with our famous cheese roll mix, topped with jalapeños and cheddar then grilled to golden brown perfection. Nice and spicy!
REUBEN
A take on the American classic, Reuben is packed with pastrami and cheese and then given a tangy twist with sliced gherkins, sauerkraut and a burst of spicy Sriracha aïoli. *Vegan option available too!
AVAILABLE IN ALL STORES NOW. SUMMER 2020
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Greater good from Grater Goods.
OUR RESIDENT VEGAN EMMA FODIE CAUGHT UP WITH THE OWNER OF CHRISTCHURCH COMPANY GRATER GOODS TO FIND OUT HOW THEIR PLANT BASED PRODUCTS BECAME PART OF THE COFFEE CULTURE MENU. TELL US A BIT ABOUT GRATER GOODS. HOW DO YOU DESCRIBE YOUR MISSION AND VISION? We are an artisan producer of gourmet plant based meats and cheeses, delicatessen, event space and licensed café. We want to provide people with plant based options that are familiar, delicious and made with natural ingredients. We have a wide range in our ‘vegan butchery’ department but specialise in the types of plant meats and cheeses that go well on antipasti platters. WHERE DID THIS PASSION START FOR YOU? I spent my twenties touring the world as a professional musician and found that food was an amazing connector. I loved eating new things in every town and chatting with audience members about local foods after shows. I started a book series called The Cookbook Tour about my travels and the recipes I collected along the way. Flip Grater and husband Youssef Iskrane, the owners of Grater Goods.
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A few years ago I had my daughter and touring became more difficult, so I decided it was time to explore my passion for food.
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HOW DID YOU BEGIN THE PROCESS OF CREATING PLANT BASED PROTEINS? I had been playing around with seitan and cheeses for a long time, but touring didn’t allow me to give it my full attention. It wasn’t until the last few years when I finally had a large kitchen to play in that I started truly experimenting and seeing what was possible. YOU’VE COME FROM GENERATIONS OF BUTCHERS, HOW HAVE YOU FOUND CHALLENGING THE TRADITIONAL THOUGHTS ABOUT MEAT, AND PLANT PROTEINS ‘IMITATING’ MEAT? When I started eating a vegan diet (almost 23 years ago) my family struggled with the idea but over the years - just like society in general, they’ve gotten on board. In fact several of my family members are plant based now! WITHOUT GIVING AWAY YOUR RECIPE SECRETS COULD YOU TELL US A BIT OUT HOW YOU SELECT PRODUCE AND THE INGREDIENTS YOU USE? Our seitan products are all made with wheat protein and beans or chickpeas. We make our sausages and charcuterie by hand with our own spice blends and use things like apple and beetroot to sweeten and give colour. We work with several local farmers and suppliers to have the best quality ingredients and source things locally as much as possible.
IT SEEMS THERE’S A PERCEPTION THAT THERE IS A LOT OF PROCESSING, ADDITIVES AND ARTIFICIAL INGREDIENTS IN PLANT PROTEINS, IS THERE ANY TRUTH TO THAT? That can be true but our processes are akin to breadmaking. We only use natural ingredients and although pure deliciousness is our priority, our products are accidentally super nutritious as well. WHAT’S YOUR FAVOURITE TREAT FROM THE GRATER GOOD MENU? Our most popular 'meat' is the Plant Pastrami but my personal favourite is the Smoked Garlic Boursin. DID YOU KNOW MUCH ABOUT COFFEE CULTURE BEFORE WE STARTED WORKING TOGETHER? We lived in Sumner until recently and the CC there was our favourite local. My daughter is a huge fan of several vegan treats from the cabinet and I’m so excited to see more vegan proteins on the menu! In fact, a year ago I was talking to the Sumner CC staff about wishing for some vegan bagel options so it’s awesome to be part of that change. We’re thrilled to be working with Grater Goods on the greater good. Try our vegan Reuben or carrot lox bagels next time you’re in store, we’re sure you won’t be disappointed.
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It takes whole food to nourish whole humans, t h a t ’s w h y B o n s o y o n l y u s e organic golden soy beans and Australian roasted almonds. Both products are a delicious dairy free alternative that can be enjoyed warm or chilled. They stretch like regular c o w ’s m i l k t o e n s u r e a beautiful smooth taste and micro foam. Made by Japanese soy masters using recipes perfected over many centuries, bonsoy Soy milk has been a baristas f a v o u r i t e s i n c e t h e 8 0 ’s and we have no doubt the Almond milk will follow suit. Be sure to try it out next time you visit one of the Coffee Culture stores.
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BLE A L I AVA BER M E DEC
INGREDIENTS 3 cups cherry tomatoes (halved) 300g pasta such as penne, linguini, or fettuccine (use gluten-free pasta for GF eaters) Olive oil 2 medium shallots diced 6 large cloves garlic minced 1 pinch each sea salt and black pepper 3-4 Tbsp flour 2 ½ cups Bonsoy Almond Milk INSTRUCTIONS Preheat oven to 200ºc, toss tomatoes in olive oil and sea salt. Place cut side up on a baking paper lined oven tray. Bake for 20 minutes while you prepare the rest of the dish, then set aside. Bring a large pot of water to the boil and cook pasta according to package instructions. When done, drain, cover and set aside. In the meantime, prepare the sauce. In a large fry pan over medium-low heat, add 1 Tbsp olive oil, garlic and shallots. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant. Stir in flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time to avoid clumps. Add another healthy pinch of salt and black pepper, bring to a simmer and cook for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. Feel free to add some parmesan cheese at this stage. If you want an ultra-creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached. Once the sauce is to your desired thickness, taste and adjust seasonings as required. Then add pasta and roasted tomatoes and stir. Serve immediately and garnish with extra black pepper, fresh basil, and/or parmesan cheese. Best when fresh, but will keep for up to 2 days in the fridge.
Make magic with this scrummy chia pudding recipe! Ingredients 2 Tbsp Chia Seed ½ cup Bonsoy Almond Milk 1 teaspoon honey Strawberry, blueberries or other fruit toppings
Instructions Pour ingredients into a jar and mix well, let settle for 2-3 minutes then mix thoroughly until you see no clumping. Cover the jar and store in the fridge overnight or for 3 hours at least. When you’re ready to eat, top with your favourite fruit or yoghurt and enjoy!
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Re:cycle. CYCLE SEASON IS HERE AND WE’RE LOOKING FORWARD TO TWO ICONIC CYCLING EVENTS IN THE NEW YEAR. TOUR DE COFFEE CULTURE
LE RACE
The 11th edition of our iconic little cycle tour is just around the corner and we’re looking forward to the familiar click clack as eager cyclists from all walks of life visit our stores.
Entries are now open for one of New Zealand’s premier road cycling events - Le Race. It’s an epic 100km journey that begins at Christchurch’s sentimental centre, The Cathedral, and makes its way through the winding roads of The Port Hills before finishing in the picturesque Banks Peninsula town of Akaroa.
February 1 - April 1 , 2020 st
Saturday, March 21st 2020
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Keep an eye on our Facebook page and website over the next few months so you’re up to speed with when we’re kicking things off and how to get your hands on a whole bunch of Tour goodies and giveaways.
We’ve had a long association with Le Race and we’re thrilled to be the official re-caffeinator this year. So if you’re supporting a rider, or looking to refill your tank after the ride, we’ll have your coffee needs covered thanks to our Mobull van. Look forward to seeing you at the finish line! We’ve got a free Le Race entry to give away. Email a pic of you on your training ride to Amanda at amanda@ coffeeculture.co.nz and you’re in the draw to win. Prize drawn January 31st
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Ready to ride. COMPLETE PERFORMANCE HAVE BEEN HELPING PEOPLE OF ALL AGES AND STAGES OF THEIR CYCLING TO BE THEIR VERY BEST. Through regular communication, nutrition advice, technique coaching and fun group training sessions – Team CP can help you become fitter, stronger, faster and equip you with a great race plan so you can be awesome on race day! If you’re thinking of jumping back in the saddle for the first time in a while, Richard at Complete Performance has put together some top tips to help you get the most out of your ride.
TOP 10 TIPS TO GETTING STARTED ON YOUR BIKE 1. BIKE CHECK - Are your brakes working well and your tyres pumped up? A service will get your bike safe and running smoothly so your bike matches your effort! 2. BIKE SET UP - Comfort first. Comfort = increased focus and energy into pedalling rather than saddle soreness caused by your seat. Use an experienced bike fitter to match your bike to your body, the type of riding you will be doing and any historical injuries.
cyclists so you can all enjoy your ride and get home safely. 6. HYDRATION - Any engine without water will eventually overheat so be sure to keep the fluids up to keep your engine running while you ride. 7. FUEL - Just like water, fuel is also a must. Be sure to pack a snack if you’re on the go for a while. And if you need a rocket boost? Caffeine helps ;)
3. PEDAL TECHNIQUE - Pedalling is a team effort, and learning to use as many of your muscles as possible when pedalling will not only help you get more out of each push but keep you fresher for longer.
8. EXPLORE - Trying new routes is a great way to keep your riding fresh and fun as well as experiencing everything nature has to offer. Have fun!
4. SKILLS - cornering, braking, uphill, downhill… knowing how to ride each part of the road will help you get the most from your ride and stay in front of the pack.
9. SHARE - Riding with friends not only means you get to share cool experiences, but it will help when the going gets tough too.
5. SAFETY - Brightly coloured clothing and lights are a good idea to make sure that drivers will see you. Being predictable is also really important when riding with other
10. RECOVER - You did it! Remember to put your feet up, relax and unwind - a good coffee helps here too...
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Sustainable Santa. WE'RE DREAMING OF A GREEN CHRISTMAS... HERE'S SOME ECO-FRIENDLY TIPS TO SHARE THE LOVE WITH FRIENDS, FAMILY AND THE PLANET!
AU NATUREL QUALITY OVER QUANTITY Choose one quality item that will last instead of lots of smaller items.
LOCALLY DOKELY Buying local helps the economy and supports small businesses.
USE ME Food, clothes, homeware, summer stuff (beach towel, sunscreen etc.) are great options that can be used instead of themey Xmas junk.
OH CHRISTMAS TREE Seeds or pot plants are a great eco-friendly gift that truly keeps on giving.
Organic, natural renewable presents and wooden products are great. Bees wax food wrap, wooden salad bowl, straw-hat etc.
PRE-LOVED PERFECTION Explore the second hand stores to find unique pre-loved gifts that have already stood the test of time.
EDUCATE CELEBRATE CRAFTY COOL Jam, relish, baking, art, jewellery. There's so many ways to delight someone and the best part is you made it!
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Share a book about sustainability with your friends and loved ones. Knowledge is power!
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THAT'S A WRAP Try to re-use that wrapping paper whenever possible and even look to use re-useable bags and boxes for your gifts.
Choc it to me. RAW CHOCOLATE IS A GREAT OPTION FOR NUTRITIOUS AND DELICIOUS FESTIVE SNACKS. HERE'S TWO GUILT-FREE AND GORGEOUS RECIPES TO TRY! CHRISTMAS CRACKLE
RAW CHOCOLATE BROWNIE
INGREDIENTS
INGREDIENTS
½ cup melted coconut oil
1 cup almond meal ½ cup cocoa powder (sifted)
cup raw cacao powder 1 tbsp Tahini
2 tablespoons low G.I sugar
Pinch of sea salt
2 cup large pitted dates (chopped)
½ tspground cinnamon
2 tablespoons coconut oil
½ cup de-shelled pistachios
½ cup chopped walnuts
¼ cup goji berries
50 grams 70% dark chocolate finely chopped
2-3 tbsp shredded coconut
¼ cup shredded coconut
METHOD Combine melted coconut oil, raw cacao powder, tahini, sea salt and cinnamon in a mixing bowl and whisk until combined. Line a small baking tin with baking paper and pour the mixture in. Top the mixture with pistachios, goji berries and shredded coconut. Put in the freezer flat for 30 minutes or until chocolate is set Break apart and devour!
METHOD Line tin with baking paper. Place almond meal, cocoa powder and sugar in a food processor, process until mixture is combined. Add dates and oil, process until mixture is combined and begins to form a ball. Transfer the date mixture to a bowl, use your hands to mix in walnuts and chocolate. Press mixture evenly into prepared pan, level surface. Top with the coconut, pressing lightly into surface. Cover and place in fridge for 2 hours or until firm. Enjoy!
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Do better.
LET’S LOOK AFTER OUR PLANET - WE ONLY HAVE ONE!
WE ALSO KNOW HOW BAD SINGLE USE COFFEE CUPS, WATER BOTTLES AND PLASTICS ARE FOR THE ENVIRONMENT. Big changes are happening across the world, disposable straws, bottled water, plastic bags and disposable cups are being banned and we are here to support it! Keepcup and Frank Green are both made to last and carefully consider the purpose of the materials and their end life. Frank Green have style and ergonomics at the forefront of their design process. Their cups fit comfortably in your hand, They are heat resistant and can be recycled at the end of their life. The best part is, in just 15 uses you’ll off set the environmental impact it took to create your Frank Green. Their ceramic range is designed for the modern adventurer, the vacuum insulated triple walled ceramic range ensures pure flavour and aroma and keeps your hot drink hot for up to 12 hours. KeepCups are the baristas choice when it comes to re-useable cups. The cup and lid are robust and well designed so they can stand up to all the hustle and bustle that goes into making your favourite hot drink. They also come in a seemingly never ending range of colours so you can customise your keepcup to match your mood and personality.
WHY GET A REUSABLE CUP? Aside from minimising the environmental impact of single use cups, re-useables such as Frank Green and KeepCup are made from materials that keep your hot drink hotter on the inside but comfy to the touch as well as keep the flavours of your favourite intact. WIN!
Abigail Forstyh Keepcup Cofounder and Managing Director
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FRANK GREEN
GIFT CARDS
CHEMEX
We all know how bad single-use cups are for the environment and we all want to do better by the planet. Being good for the planet doesn’t have to look like compost. Sleek, stylish, simple, and sustainable, what’s not to love?
Take the stress-free, one size fits all approach this Christmas with a gift card. Auntie, boss or bestie – our gift cards can be loaded with any amount and will make the perfect gift for anyone on your Christmas list.
Stylish design and simplicity of use makes Chemex one of the best options for those who want to explore the new wave of gourmet single origin coffees out there. The perfect gift for that filter coffee fanatic.
CHAI
COFFEE SUBSCRIPTIONS
KEEPCUP
Chai is big hit in our stores and we’re sure you’ll love the wonderfully smooth texture and sweet spice that our chai blend delivers at home too. It’s a perfect stocking filler and a must have for the chai connosieur.
The gift that keeps giving. Freshly roasted coffee delivered straight to their door without having to lift a finger. You choose the coffee, brew method and frequency, and we do the rest. Perfect for the coffee connoisseur.
Make sure you make Santa’s ‘nice’ list give a gift that’s both practical and sustainable. Driving to work, pushing a pram, commuting to uni? KeepCup makes an ideal gift for any on-the-go coffee lover.
Give best.
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C
D
URE T L U
KIDS WORD FIND SEA FLAG SWORD SHIPS TREASURE MAP COCONUTS ANCHOR ISLAND PLANK SEAGULL STORM SHARK
DINGHY SURF MAST SAIL NECKLACE WAVES CHEST WHALE PALM TREE OCEAN PARROT FISH GOLD
Can you help Bessie the pirate cow find the treasure?
Words are are hidden hiddendiagonally, diagonally,horizontally, horizontally and vertically. vertically and backwards as well.
M I T S E H C O H I S C
A P S A T U N W F S A E
R A P L P S G E A E I S
P R M A A O A G S V S F
H A A A L N T M O O E K
E O M D M M S O H L A S
S A I L T W T N R P N H
U S T R O R E R S R P A
R D A R E C E S E L A K
E C D I K E S A H E R P
F C M L B H D H S I O A
I O A A S A I I A U P R
S C N C S E N G N R R S
E O C U O P A C A G K E
COLOURING FUN - Let's be Pirates!
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F N H W T C A G H L H F
R U O S H M O R U O F Y
U T E L R A I N R I R T
S S R O U S L Y U O F E
W E T B L F A E S S T S
A S P A N J A N A E C O
V L N O P L L U G A E S
H D B K N A L P E L L A
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T
here 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. The numbers stack up. Call today.
sacha@coffeeculture.co.nz | 027 475 0390 | coffeeculture.co.nz