SHORT BLK #2 by chris meyer

Proud supporter of CafesThatCare www.cafesthatcare.com.au

Toby from Tobyâ&#x20AC;&#x2122;s Estate

To find out more about Roaster s that care program, please contact us on info@c afesthatcare.com.au

To serve good karma to your customers, contact us on info@natvia.com.au or check out our site: www.natvia.com

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WANT TO POST SOMETHING TO US? Try PO BOX 406 Albert ParkÂ Vic 3206 or shortblk@containscaffeine.com.au PUBLISHED/EDITED BY: Steve Agi (yet again) www.thecaffiend.com.au CONTRIBUTING WRITERS: Viviane Buzzi (CHOC) www.chocolatechillimango.com Jack Cola (TECH) www.jackcola.org Steve Agi (COFFEE) www.steveagi.com.au Jennifer Sibel (COFFEE) www.hudsonscoffee.com.au Chris Meyer (MISC) www.seedcreative.com.au Chris Binos (MISC) www.shortblk.com.au Andrew Johnson (MISC)

This publication has been printed on FSC mixed source certified fibre using vegetable based inks. Manufactured under ISO14001 Environmental Certification.

DESIGN / DIRECTION / ILLUSTRATION: Seed Creative Agency (INSIDE) www.seedcreative.com.au Andrew Gauld (COVER) www.10fold.com.au Ben Wright (TEA) http://iamlarsen.blogspot.com MADE POSSIBLE BY: Box Hill Tafe, BioPak, Hudsons, Natvia, Beanhunter, 10FOLD, MediaCode, CoffeeJobs, National Foods, Cafes That Care & Crivelli PHOTOGRAPHY: Nicole Reed @ ashotaway.com.au Emma Buglisi Maxi Garrido FOR ALL ADVERTISING ENQUIRIES: advertise@containscaffeine.com.au m. 0432 210 963 CONTRIBUTIONS WELCOME: shortblk@containscaffeine.com.au INK ON PAPER: Printgraphics (VIC) INTERNET 24/7 CAFFEINE PROPAGANDA MACHINE www.shortblk.com.au

INSIDE 10 14 26 28 40 47 51 54 58 62 64

New and helpful bits and bobs (Products)

Melbourne Cafe Gallery. Some Cafes that Care The Golden Bean moves to the Sunshine Cafe Gallery Take 2

Hudsons Coffee: A Chain in Focus Vietnam: Dust of Life

Save Money: Go Green

Tea Vs Coffee - Storm in a Small Cup Recipe: Choc Chilli & Mango

Is Cafe Wifi Secure? Jack Cola takes a look White Lies - don’t sweat the small stuff

WHAT IS SHORT BLK MAGAZINE? ShortBlk is still quality cafe fodder distributed FREE to Australian cafes, only this time all 20,000 copies have been distributed in Melbourne. Why? Because we listened to what you wanted, and you wanted a ShortBlk for each Australian state, so this is for you Melbourne & the other states will follow. If you’re interested in being involved with the national roll out if ShortBlk in 2012 drop us a line and you could own your own little piece of the country’s BIGGEST little coffee mag. ShortBlk is an independent publication, protected by international and Australian copyright and intellectual property laws. Written content in Short Blk is not necessarily the view or opinion of the publisher.

BACKGROUND PHOTO St ALi Melbourne 2009: Nicole Reed // www.ashotaway.com.au

WEB | IDENTITY | MOTION | PRINT

PHONE: 03 9427 0466 | WWW.10FOLD.COM.AU

COVER + NEW TECH GUEST COVER ARTIST: 10FOLD

WELCOME TO THE FOLD

“The concept behind the design focuses on the ever-increasing and competitive “designer coffee” culture throughout Melbourne. The ‘New York, London and Paris’ references a light hearted and loosely comical approach to the world renowned Louis Vuitton ‘graffiti font’ collection originally created by the late artist Stephen Sprouse.”

www.beanhunter.com

GO TO W W W. G E T TAG . M O BI

1st - Go to www.gettag.mobi on your smartphone and get the reader. 2nd - When you see TAGs on cafe pages scan them to go direct to that cafe’s Beanhunter page to read user reviews or make your own.

3rd- Look for other TAGs throughout the publication leading you to rich media bounty.

// BAUBIKE

DESIGNED BY MICHAEL UBBESEN JAKOBSEN, The BauBike is inspired by Bauhaus design. It is constructed around the geometric shape of the square and the equilateral triangle. The design is stripped down to clean lines and raw material. The open-end piece above the back wheel, offers the possibility to customize the function of the bike to whatever need you may have. The different accessories can be placed in the tube and can easily be changed if needed. The design follows a set of formal rules, limiting the geometry to straight lines in a pattern of 60 and 90 degree angles in proportions following the principle of the golden section. baubike.dk/

// DONE + DUSTED DON’T BE A MUG! Look like the boss when you’re drinkin’ your brew! These large porcelain novelty mugs with knuckle duster / brass knuckle shaped handles will ensure your coffee packs a serious punch. Also check their site for the MOOD mug range, which are double walled to keep your hands cool and drink hot. thabto.co.uk/

! WIN OF YOUR

AN OTTO VERY OWN + A KG OF AXIL BEANS CAFFEINE.COM.AU

ENTER @ CONTAINS

// OTTO’S HOT LITTLE BROTHER > FOLLOWING ON from last issue’s pre release shots. The new matched ‘Induction Top’ is now nearing production and should be available for purchase late November. “Careful consideration was given to the optimum possible heat source for OTTO’s brewing system. Induction was chosen for it’s accuracy and efficiency. Engineers were engaged to design and induction system that would work with OTTO’s solid stainless steel boiler.” says Otto’s founder and father, Craig Hiron. “An automated setting offers a beep at 8 minutes notifying the user of the beginnning of the extraction. After the milk is textured the induction top will switch itself off automatically.” Like it? Check ottoespresso.com/

Passers by will immediately know what’s on your mind...

// EXPRESS YOURSELF YOU KNOW THOSE TIMES when you just don’t feel like telling the people around you how you feel - be it happy, tired or angry (and a host of others). Worry no more, beacuse now you don’t have to! Just drink away with one of these ‘Mood Mugs’ and with one sideways glance at the mug in your mitts passers by will immediately know what’s on your mind. Mood Mugs are a British range of insulated mugs with quirky facial expression to reflect your mood .

// TABLE WOBBLE BANISHED EVER BEEN OUT FOR A COFFEE or a meal, only to have your experience ruined by a frustratingly wobbly table? Well fear no more... This handy silicone rubber key ring will ensure your drink stays where it should. Simply wedge a ‘WonKey’ under any wobbly table to keep it stable... Genius thabto.co.uk/

These hand made porcelain mugs have been cleverly designed with double wall insulation so they don’t need handles. Keep your drinks warm and hands cool. thabto.co.uk/

ample Text

ample Text Get the free mobile app at

http:/ / gettag.mobi Empower print ads with M E D I A C O D E

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“Why? To bring specialty coffee, great food and a grin to Port Melbourne. And, to finally do things exactly the way we’ve always wanted.”

BA L D ER DASH

e’re a cafe that’s all about great specialty coffee, beautiful food and a warm environment to while away the hours.

Our corner location was once a pub back a century ago and is heritage listed, as such, its retained a lot of old world charm. We’ve created a bright and inviting space that locals have welcomed whether they’re dog walkers, pram pushers, suit wearers or fixie riders. We might not take ourselves too seriously, hence ’Balderdash’, but we are serious about providing the best possible cafe experience we can.

Some of our favourite lunch items are: • Chorizo salad with haloumi cheese, cucumber, tomato, avocado, rocket, lime & balsamic. • Risotto with roasted pumpkin, gorgonzola, roasted walnuts, parmesan, basil & wilted rocket. • Baked fajita with cannellini beans, tomato, red onion, pesto & feta, topped with sour cream & salsa. 1) It took us 3 months to convert a ladies retro second hand clothing store into Balderdash 2) We have a cellar beneath us that’s half as big as

Our muffins are baked fresh every morning and definately pull a crowd but ...some of our favourite breakfast items are:

the cafe 3) Chef Brad’s muffins come from a secret stolen

• Corn & zucchini fritters with tomato relish, rocket & a soft poached egg • Feta & basil pesto scrambled eggs on multigrain toast • Avocado, lime & goat’s cheese served on turkish bread with a soft poached egg

recipe 4) The art on our walls (supplied by John Buckley Gallery) changes quarterly 5) We’ve proven that pigs can fly!

HAWTHORN

BI KE G AL L E RY

A: 74 Auburn Pde Hawthorn East W: bikegallery.com.au E: sales@bikegallery.com.au P: 398 822 031 OWNERS: Lincoln Brown OPENED: 2011 PREP: Synesso Syncra COFFEE: Axil MILK: Vita Soy Barrista OPENING HOURS: 1030-7 M-F 10-5 SAT 12-4 SUN The concept behind the Bike Gallery is simple. It is a bicycle store that provides a relaxed cafe-like experience for its customers, with excellent service and products, a professional workshop and fantastic coffee. Bikes and coffee are a perfect match, one trip down Beach Rd would tell you the same. Biscuits supplied by Tommy Collins/The Little Ox in Brighton, Victoria. Tea supplied by Tea Drop. Sparkling soft drinks supplied by Hepburn Springs, Daylesford. Ride on.

MELBOURNE

CO F FEE HI T

A: 81 Church Street Melb P: 039 670 3569 OWNERS: Coffee Hit Enterprises PREP: Espresso (La Marzocco) COFFEE: Veneziano

ith a sheer determination to bring Melbourne CBD quality coffee to the suburbs, Coffee Hit is proud to offer a quality product without compromise. Â With attention to detail and passion that is second to none the friendly team at Coffee Hit not only provide a solid coffee offering but also a great selection of delectable delights with a rock solid menu and suburban affordability to match. Look out for the shiny red La Marzocco on display and make sure you stop and enjoy a relaxed cuppa out in the burbs

PRAHRAN

H OB BA

CT PHOTOS: Emma Buglisi

“What was previously a tyre-fitting garage and has been transformed into an industrial-chic café haunt.” Hobba coffee+kitchen is understated, uncomplicated and unassuming. Their philosophy is simple ‘to under promise and over deliver’. The newly converted space on Malvern Road Prahran, from the team behind Willim Espresso, opened its doors on 18 July and hasn’t stopped for breath since, dishing up top-notch coffee, breakfast and lunch. What was previously a tyre-fitting garage and has been transformed into an industrial-chic café haunt.

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Owner Gerrick Numan places great emphasis on coffee. They use beans from Five Senses roasters and offer a choice of two espressos, a seasonal blend comprising Colombian, Costa Rican and Papua New Guinean beans, a weekly rotating single-origin (currently the Ethiopian Yirgacheffe), and a featured coffee of the day, which was recently the Panama Geisha. There’s also four rotating filter coffees, currently; Tanzanian Mshikamano, Kenyan Karatina and Brazil Sertaozinho and Panama Geisha. The team uses the Synesso Hydra, Uber Boiler for filter coffee and Aeropress equipment. Chef, Josh Powell has developed the menu - his own interpretation of fine dining that offers great wholesome food made with seasonal-driven produce. Breakfast sees options like ‘Bubble and Squeak’, ‘Grilled Pear Brioche French Toast’ and for lunch the ever-popular ‘Warilda Belted Galloway Beef Burger’. Just as the natural sunlight pours into Hobba throughout the day, so too are the locals, who are quickly making it their own.

428 Malvern Road, Prahran Open every day 7am-5pm T: (03) 9510 8336 www.hobba.com.au

Perfect for friends, families, business types – actually pretty much anything goes...

you didn’t know

1. A liquor license is coming soon! 2. An in-house roastery is planned for the new year 3. Hobba is aiming to be open for dinner in summer 4. Chef Josh Powell has worked with Matt Wilkinson (Circa), Shannon Bennett (Vue De Monde), Cath Claringbold (Mecca) and Heston Blumenthal (Fat Duck - UK) 5. There’s a huge space at the back that will be utilised for summer (stay tuned)

FITZROY

“The Juddy Roller is named after a dearly departed friend whose honest, open and caring nature is reflected in the café’s warm environment. Everyone is welcome.”

A: 222- 226 Johnston St, Fitzroy W: facebook.com/JuddyRoller E: juddyroller@gmail.com P: 0415 603 068 OWNERS: Shaun Hossack PREP: Espresso (La Marzocco) COFFEE: Supreme OPENING HOURS: 8-4pm WKDAYS 9-4pm SAT

WNED AND RUN BY SHAUN HOSSACK, the Juddy Roller café is a super fresh and friendly new hang out on Chapel Street in Fitzroy that supports local and international street art, whilst striving to make the best coffees and highest quality food in Melbourne and all served with a smile. You will also

notice the ever changing artwork on the walls here - Shaun is a co-founder of the annual ‘Illlogic’ street art festival in Chapel Street and has thankfully allowed his passion for street art to extend into the Juddy Roller, which hosts regular live painting sessions on the café walls and surrounding areas.

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L I TTLE B E AN BL U E

A: 15 Little Collins St W: littlebeanblue.net E: coffee@littlebeanblue.com.au P: 039 650 0046 OWNERS: Joseph Haddad OPENED: 2011 PREP: Espresso, Pourover COFFEE: Market Lane MILK: Jonesyâ&#x20AC;&#x2122;s Dairy Fresh OPENING HOURS: 630-5pm WKDYS 7am-2pm SAT

he CSR Golden Bean has created ‘Golden’ opportunities for the Australian Coffee industry since its inception five years ago. Just a few years back founder and publisher of Café Culture Magazine, Sean Edwards, could not understand how an industry such as this, with an annual turnover of eight billion dollars never had an industry run award process to highlight the achievements of its people. “That was my motivation in getting the Golden Bean Coffee Roasters awards put into place. This has now proven to be a very well supported award that has become accepted by the whole industry,” explains Sean

cate a criteria to align with the huge task of judging 1000 coffees in a short period of time in several different categories. This is where the conference part of the event was attached and bolted alongside the CSR Golden Bean competition, to get fellow expert roasters involved as judges to find the industry’s high achievers. “The process is working well now and every year we keep raising the bar on the judging process as we get more industry people involved.” In 2010 over 200 people attended the event in Port Macquarie and this year they are hoping to get more representatives from the 450 coffee roasting companies in Australia along to their event.

Like many pioneering projects that the team at Cafe Culture have undertaken, they have had to ward off the skeptics and design a judging program that would repli-

“This year we have continued with some new innovations to the Golden Bean. The first initiative was to move the event to the Queensland Sunshine coast. This move

CSR SUGAR GOLDEN BEAN ROASTER COMPETITION AND CONFERENCE 2011 Wednesday 30 November to Sunday 04 December The CSR Sugar Golden Bean Roaster Competition and Conference will soon be on...but there’s something different brewing! This year they’removing to a new location at Caloundra on the Sunshine Coast. In 2010 over 200 people attend the event and this year we are expecting even more representatives from the 450 coffee roasters in Australia. Now in it’s 6th year, it continues to be the ‘must attend’ event for Australian coffee roasters and suppliers and it provides unique opportunities for networking and exchanging ideas within this growing industry.

- REGISTER NOW -

EARLYBIRD SPECIALS APPLY! Entry and registration forms can be found at www.cafebiz.net or contact us on 02 6583 7163 or info@cafebiz.net

will make air travel easier with direct flights from most capital cities. This is also a great location for roasters to take a bit of time off from the daily grind, escape winter and enjoy some time in the sun with their families. Can you imagine a fun industry event with lots of social networking and the kids happy on the beach!” The event will also see two new categories added to the program. Category #9 will be an espresso category for the Chain/Franchise companies that will in turn create a Golden Bean award for this market sector by way of the highest score (total of category 8 & category 9) will be the overall winner of the Coffee Chain/Franchise Award.

Category #10 will be for Syphon Coffee. Tested through Hario Syphons they have introduced this category to ensure the awards move with the changes and innovations within the industry. “Our team is busy organising some great new international speakers to be present at this year’s conference along with a collection of new green bean suppliers in our exhibitor space, which will open new opportunities in the procurement of product.” An event not to be missed and something to look forward to, as the industry awards its excellence and also an opportunity to get together in a fun social setting to explore the future of this vibrant and dynamic industry. We’ll see you there!

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L I TTLE W I SH

A: 390 Lt Bourke St, CBD W: littlewish.com.au E: message@littlewish.com.au P: 039 670 3569 OWNERS: Joseph Haddad OPENED: 2010 PREP: Espresso + Pourover COFFEE: Seven Seeds MILK: Jonesy’s Dairy Fresh OPENING HOURS: 630-5PM WKDAYS ONLY

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MELBOURNE

N AK ED E SPRE SSO

• We like to sing and dance while we work • If we won’t know the words to a song we often substitute words with “meow” • We bake awesome doughnut muffins

bright cafe in the heart of Melbourne\’s CBD with great, consistent coffee, super awesome sandwiches and crazy, eccentric staff. A place where syphons are an experience and a tutorial with the customer and not just a drink. It\’s a place where everyone knows your name and where the silliness of the world is embraced. Our menu is a marriage of Southern USA, German and Austrslian food. We go back to our roots and embrace ingredients like sauerkraut, bourbon and kangaroo. STARTED: To live the life of joy, poverty and caffienation! We were also struggling to get jobs in the specialty coffee industry so we decided to create our own opportunities. We\’re almost where we want to be. The Ugly Duckling sandwich wasn’t planned and was created by accident. It was actually a substitute for venison.

A: 390 Lt Bourke St, CBD W: nakedespressobar.com.au E: getnaked@nakedespressobar.com.au P: 039 670 3569 OWNERS: Tom Ervin-Ward, Shanny Sena + Jason Berley OPENED: 2011 SEATS: 18 PREP: Espresso, Pourover, Syphon COFFEE: Toby’s Estate and Market Lane MILK: Riverina and Bonsoy OPENING HOURS: 7-4 WKDAYS ONLY

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N OT ALL T HE RE

A: 194 Wells St South Melbourne 3205 P: 9078 1298 PREP: Synesso, siphon, cold drip COFFEE: Veneziano OPENING HOURS: MON-FRI ONLY So close but yet so far, truly sums it up here as. With South Melbourne known for it’s cafes and for good coffee but you would NEVER have discovered this little gem, nestled away in a back street if it wasn’t for the word of mouth and the good old grapevine. This unpretntious and welcoming little cafe has quite a loyal following which comes as no surprise given its quality offering and attention to detail. No corner cutting or disgruntled customers here, it’s all about service and the attention to detail at not all there cafe.

ALBERT

PARK

PHOTO: Maxi Garrido

N SH RY

A: 129A Beaconsfield Pde Albert Park W: www.NSHRY.com.au E: enquiries@NSHRY.com.au P: 039 682 1077 OWNERS: Jenny & Michael Nham OPENED: 2011 SEATS: 70 PREP: Synesso, siphon, cold drip COFFEE: Campos Coffee MILK: Riverina/Bonsoy OPENING HOURS: 8-4 WKDYS + WKNDS

CTC 3 We are a beach side eatery that was once a run down kiosk. Our focus is on great food with an asian flair and exceptional coffee - serving breakfast and lunch everyday (except Monday) and ice cream come summer. We\’re very proud of our coffee and offer new S/Os weekly. Our menu includes comfort food like our croque madame to old family favourites like the mushroom omelette to our exquisite wagyu/angus burger. All made with fresh ingredients. • • •

We both love food and wanted to work on a project together. We hung the 2000 pieces of timber hanging from our ceiling ourselves! Our cousin, a recent architecture grad, designed the interior - it’s very much a family business. Neither of us have worked in hospitality before.

Our mum has inspired a lot of the menu, she used to run a restaurant when we were kids so after school we had to shell prawns and peanuts when other kids got to play. We’re working on a dinner and cocktail menu at the moment and hoping to extend our hours come summer. Cold drip espresso martinis anyone?

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WHAT YOU DIDN’T KNOW: • A shelf fell of the wall the other day • Our coffee is roasted by Ben Toovey from Genovese • We are loving our new Wega Concept

CTC 4 Q ELEV EN

“Do what you love” we say. So he we are. A: 303 Coventry Street South Melbourne W: qeleven.com.au E: mail@qeleven.com.au P: 039 645 7311 OWNERS: Barry ODonnell + Amanda Nowland OPENED: 2002 SEATS: 36 MACHINE: Wega Concept COFFEE: Single Origin Genovese MILK: Bonsoy

Exciting food, as The Good Food Guide said ”Its not big but this pint-sized cafe packs a gallon-sized punch”. Opposite South Melbourne Market. Rotating Seasonal Menu, highlighting such dishes as: • “Mexican Extravaganza” mushroom and cheese quesadilla, fried eggs, pumpkin and coriander roesti, roasted capsicum salsa , chipotle mayo • Asian style omelette, BBQ Pork, Viet mint and crunchy bean shoot salad • Citrus cured Kingfish, poached egg, avocado and shaved fennel salsa, sourdough • Quinoa porridge, strawberries, agave, toasted almonds, full cream milk Q11 also uses ”Oriental Tea House” teas and ”Dench Pastries” and bread.

OPENING HOURS: 730-3 WKDAYS + WKNDS

NORTHCOTE

RED DOOR CORNE R S T O R E

ED DOOR CORNER STORE OWNER, SHANNON, has always had a passion for cooking. Her first memories of food include baking bread and preserving fruits with mum and dad on the family farm. Since becoming a professional cook in 1993, Shannon has worked alongside amazing chefs both here and overseas. The culmination of a life long passion and experience led Shannon to open the red door corner store in 2008 so that she could share her love of food with others.

Since 2008, Shannon and the team have been dedicated to serving up tasty creations and superb service to see satisfied smiles and provide customers with a memorable red door corner store experience. With a focus on wholesome, organic produce, the indulgent menu is not only delicious, but healthy too. 100 year old milk bar in the backstreets of Northcote converted to breakfast spot serving lots of organic and free range products as well as over 40 sweet items - all made in house (and which we wholesale) Now

A: 70 Mitchell st Northcote OWNERS: Shannon Toleman + Johnathan Lovett W: reddoorcornerstore.com.au E: knock@reddoorcornerstore.com.au MACHINE: Synesso COFFEE: Maling room - house blend and single origins MILK: Procal and Bonsoy OPENED: 2008 SEATS: 50 OPENING HOURS M â&#x20AC;&#x201C; F: 7am to 4pm WKNDS: 8am to 4pm

serving maling room coffee blends and single origins through a beautiful Synesso. Also doing delicious bespoke catering for weddings, birthdays and shop launches. OPENED BECAUSE: Because I love breakfast and sweet food and serving/ nurturing customers and always wanted to have a cafe. When I saw this old run down milk bar years ago I knew this was it. I 95% of products aremade in house - Breakfast , jams, fruit breads, crumpets, Cookies, cakes and an extensive range of sweets, pastas, milk shakes and toppings.

ALBERT

T R UM AN

A: 381 Montague St Albert Park VIC 3206 P: 9077 1372 W: http://www.facebook.com/pages/Truman-Cafe E: markjohnwright@gmail.com COFFEE: DiBella MACHINE: La Marzocco Named after the one and only Truman Capote, this quaint little cafe is in prime location in gorgeous Albert Park. Truman is run by Mark, Ryan and staff who are there to serve, and serve they do with a big smile! They provide an atmosphere of relaxation combined with an eye catching decor, a delicious and accessible menu for all to enjoy, as well as an attention to their coffee offering that is second to none.

PARK

Hudsons Coffee Melbourne Central

Hudsons Elizabeth St

hink back to the first time you went out for a coffee. Was it a babychino with your mum? Or was it a quick taste of your dad’s flat white? Now, think back to your first espresso-based coffee. Did you have it during your first all-nighter studying for exams, or a quick stop when hanging out with friends? As you drift back to fragrant memories, chances are your first cups weren’t purchased from independent cafes, but from a coffee chain. Love them, or love to hate them, coffee chains play a big part in the global coffee community. Whether it’s Starbucks, Gloria Jeans, Costa, or Zarraffas, some of us might cringe at the thought of ordering our delicate and delicious blends from a mainstream outlet. It’s true, they might not be very hipster or cool, yet their convenience and sheer numbers is certainly an advantage. Coffee is an intimate and personal part of a person’s day—especially for those whom it has become somewhat of a daily ritual. And there is nothing as impersonal as having a chain coffee outlet staring you in the face at every corner. But are these perceptions too harsh? In an effort to gain some deeper understanding into

the coffee chain’s role within the Australian market, we decided to explore the inner workings of one of the first coffee chains established in Australia—Hudsons Coffee. So putting all preconceptions aside, what makes Hudsons Coffee tick, what do they have to offer the rest of the coffee community, and what’s in store for the future? Establishing an identity with the customer is important in acquiring loyalty. So to lay the groundwork for Hudsons Coffee, what exactly is the Hudsons Coffee experience?

HUDSONS COFFEE EXPERIENCE Consider this, you walk into a Hudsons Coffee store at the Adelaide Airport and ask for a standard latte. You get it and it tastes great with its silky smooth milk. A month or two later, with the same order, you walk into a Hudsons Coffee in Ballarat, Victoria. It’s the same taste, same temperature and the store looks almost identical. The staff member even asks for your Rewards Card, the same question the friendly barista in Adelaide asked. This is a strange sense of déjà vu, you might say to yourself. Not at all, that is Hudsons Coffee’s main objective—offering the convenience of a chain with the heart of a local. The objective is the same great taste, atmosphere, and service across Australia. Currently,

with 64 stores, Hudsons Coffee operates in all Australian states. And as you can imagine, perfecting each cup is no small task. “When you walk into our stores, you can always expect we’ll be focused on you, and giving you an enjoyable experience—that is our goal,” says Dave Bocarro, the National Operations Manager, “We’re not trying to be something we’re not. Hudsons will never be an ‘independent’ type of coffee house but that’s why independents exist. Our place, as a chain, is offering convenience and quality coffee in a number of locations. And if there’s one thing we’re consistently good at, it’s being consistently good.” So how do you keep “consistently good” consistent? Hudsons Coffee has a unique coffee blend only available through its outlets. The blend is a mix of four different origins, roasted twice weekly and delivered fresh across the nation. “It’s a taste unique only to Hudsons,” states Dave with excitement, “And our coffee isn’t the only premium offer in our stores, we really focus on customer service, and training our crew members to have a heart of a local when serving coffee.” The Hudsons Coffee experience doesn’t stop with coffee and customer service, it extends into the food cabinet as well. “Since our opening, we’ve become more than just great coffee. We now have executive head chef, Peter Reffell, working to expand our food range further enhancing the Hudsons Coffee experience,” adds Dave. Having worked with some of the masters in the culinary world, including Pierre Koffman and Marco Pierre White (both three Michelin star chefs), not a lot of people would think that a chef and coffee could be the perfect blend. But just ask Peter what he drank before each service when working in a restaurant, “a double espresso always gave me a good lift and kickstarted service on a good note,” says Peter, “Coffee has such complex flavours and now at Hudsons we are matching those flavours with food and taking food selection to another level.” Peter is aiming to implement seasonality into the savoury and sweet food range. Moreover, he is creating signature recipes that will be available nationwide. “Creating food options that match our coffee blend aligns well with the brand,” notes Tegan Froud, Brand

Manager for Hudsons Coffee, “Our store design creates a welcoming ambiance, and our distinctive blend gives us our identity. Creating a seasonal and personal food range will only enhance Hudsons Coffee, making it a more unique experience for customers.” Throughout the years, Hudsons Coffee has kept its brand personality consistent across Australia, maintaining a premium, clever and refined tone in their marketing. However, with store locations in different segments, such as airports, hospitals, regional suburbs, and CBDs, large promotions and advertising can sometimes become impersonal. “It’s about striking a balance between national campaigns and tailoring our messaging to fit local markets as well,” explains Tegan,“There is always a state-based component in campaign promotion, but we also focus further by supporting our stores and franchisees with local area marketing initiatives, helping them further connect with their community.”

HUDSONS COFFEE BEGINNINGS When speaking of community ties, Hudsons Coffee has its roots in Melbourne. Starting from humble beginnings back in 1998, the coffee story begins with two Australians; both on their own separate adventures, roaming the Seattle street stalls in the USA and French cafes in Europe. After coming together, they soon realised an opportunity in the Australian market. Aussies were missing out on high quality, affordable and convenient coffee. The timing was perfect to take-on the market, launching a simple yet convenient concept, keeping customers coming back for more.

HISTORY OF HUDSONS COFFEE •1998: the first flagship store on Elizabeth Street opened in the Melbourne CBD. •From there, in 2000 Hudsons lifted its game and opened the first airport store •From 2001 to 2003: Started opening stores interstate starting with South Australia •In 2003, franchised the first stores to Australians across the country •2004: Opened the first regional store •2005: Saw the first hospital store •2009: Emirates Leisure Retail acquired Hudsons Coffee to assist in a new phase of domestic growth •2011: 13 years later, the network has grown to 64 stores with 35 business partners in stores across Australia.

2004

2005

2009

2011

FIRST HOSPITAL STORE

ELRA ACQUIRE HUDSONS

64 STORES 35 PARTNERS

2003 FRANSCHISES BEGIN

FIRST REGIONAL STORE

2001-03 INTERSTATE EXPANSION

2000 AIRPORT STORE OPENS

FLAGSHIP OPENS

1998

HUDSONS COFFEE TIMELINE

Hudsons Coffee Elizabeth St.

After a busy decade, Hudsons Coffee has established itself as part of the Australian coffee community. But what does it have to offer the rest of the industry?

ROLE IN THE AUSTRALIAN COFFEE COMMUNITY While the independent cafes are an integral part of the coffee community, chains are just as important. Not only do they service the majority of the coffee drinking population each day, but across Australia they provide many people with their first retail experience in the coffee world. Customers aren’t faced with intimidating choices like single or multiple-origin blends, or expected to know their preference of brewing method (siphon, French press, stove top, espresso…what?!). Chains like Hudsons Coffee keep it consumer friendly, so when you order a latte; the most complicated question is, “which size would you like?” Behind the counter, coffee chains provide an outlet for budding baristas looking to begin a career in coffee. For some, making coffees is a great solution for some pocket money. But for others, it can be a career sending you around the world looking to further understand the alchemy of coffee. Hudsons Coffee’s National Barista Trainer, Lisa Feeley, has made a career out of her love for coffee. After owning her own cafe for five years, Lisa then moved into training and coaching baristas, focusing on sharing her knowledge and passion.

“Hudsons Coffee barista training begins with the history and cultivation of coffee, and then progresses into extracting espresso, milk texturing, and all the bits in between...the list goes on,” explains Lisa, “In the broader picture, by providing the fundamentals, baristas can then determine whether to progress with their coffee careers, and who knows maybe become the next AASCA champion!” To further encourage coffee knowledge, Hudsons Coffee supports baristas with an annual internal barista competition. The 2011 Hudsons Coffee Barista Competition assesses all entrants over a three-month period in their home state. After state heats, the best of the nation compete in Melbourne for the title of the organisation’s best barista, both on an individual and team level. For many Hudsons Coffee baristas, it is the first time competing in the coffee world. This opportunity offers a taste of what the coffee industry has to offer. Furthermore, it incentivises baristas to take the next step into the larger coffee community.

THE NEXT STOP So where is Hudsons Coffee’s place in the future? The company is focused on growing their network responsibly, looking to become a more integrated part of local communities.

Hudsons Coffee Melbourne Central

big part of Hudsons Coffee is their business partners—or franchisees. About half of the store network is owned by different franchisees. “As an organisation, we offer a good work/life blend for our business partners, allowing them to have the independence of working hours, while having the convenience of a support office,” says Dave Bocarro, the National Operations Manager. “We are focused on finding future partners that fit well with us, it needs to be a perfect match,” adds Dave, “by focusing on growing the network responsibly, we can ensure that we will still be serving great coffee in years to come.” Moreover, the company has a new Managing Director, Adam Summerville, who comes from a successful food and beverage background with the Compass Group. When asked where he sees the company

in ten years time, “[I see] a strong mixed business operating in many regional areas, hospitals, CBD locations, and all major airports in Australia and a good base in New Zealand and Asia.”

ALL ABOUT THE COFFEE Taking the Hudsons Coffee experience one step further, on the 22nd of September Hudsons took their internal Barista Competition to the public. “The decision was an easy one,” said Hudsons Coffee Brand Manager, Tegan Froud, “We wanted everyone in Melbourne to know what Hudsons Coffee is all about, get the public involved, and show-off our best baristas!” In its fourth year, the internal Hudsons Coffee Barista Competition has really put a spotlight on training. Lisa Feeley, the National Barista Trainer, wants to use events like the Barista Comp to nurture employees to reach for the best. “[I want] to promote learning and development, helping to

Lisa Feeley

– National Barista Trainer How does coffee fit into your day?

It gets me out of bed! I love everything about coffee, the

science, the process, the flavours, the world of coffee, the

conversations. My next learning in coffee will be furthering skills around sensory, roasting and green beans.

What do you find most rewarding about your role?

Working with people and supporting them to reach their potential as Baristas. I love those light bulb moments. I can reach my potential when I am supporting others to reach theirs.

What do you see as the biggest challenge as the national trainer?

Realistically, it’s time. I need to harness my enthusiasm

and realise not everything can be done immediately. All set goals are achievable. They just need to be realistically set and managed.

Where do you see the Hudsons Coffee Barista Competition in 5 Years? International!

What is your coffee drink of choice?

Just one!? If I am having an espresso then I love a piccolo

latte. If I am having another brewing method, like plunger or chemex, then I love African coffees.

AdamSummerville – Managing Director

How does coffee fit into your day?

Absolutely first thing every morning - from any one of our stores.

Tell us in five words, what is Hudsons Coffee? Quality coffee, great staff, convenient.

What makes it different from other coffee chains?

Highly engaged and successful franchisees plus hands on management who are focused every-

support our people to be successful in their role as baristas in Hudsons Coffee stores.” The 2011 Hudsons Coffee Barista Comp was held under the Clock in Melbourne Central (211 LaTrobe Street) at 11AM on the 22nd of September. David Makin, renowned coffee expert and one of Australia’s favourite baristas, hosted the event. SCAN TO SEE HIGHLIGHTS OF THE 2011 HUDSONS COFFEE BARISTA COMP

“So in the end, it’s not about loving chains, or loving to hate chains, it’s about respecting them for what they are—convenient, quality cups of coffee, providing great customer service to the general public, offering knowledge and keeping it simple”

day in improving our product and people.

What is your main focus for Hudsons Coffee? To grow our business, have happy successful

franchisees and Airport and Hospital clients that love us.

What is your coffee drink of choice? Standard size cappuccino.

What we want is an integrated coffee community, for everyone to be fantastic pourers, roasters, tasters, and drinkers as a whole. We want a community of coffee fanatics who want to learn all there is to know about the magnificent bean. That’s not to say that independent cafes are better than chains, but rather the two should work harmoniously. After all, we both love coffee.

“The greatest accomplishment for the person who has helped you, is to see you stand on your own two feet and then in turn help someone else that reminds you of yourself, because if you Know One, then you should Teach One.” Jimmy Pham - KOTO Founder

Justin Metcalf World Barista Judge™

THE CAUSE

On the streets of many cities in Vietnam there is a large number of youth living in poverty with little hope of finishing school, let alone finding a career. Many come to the city from rural areas in search of work and end up living and working on the streets. They resort to selling postcards, chewing gum, or shining shoes. In Hanoi alone, there is an estimated 19,000 young people living on the streets. These children and adolescents are commonly known as ‘bui doi’, literally translated as the ‘dust of life’. These young people face a number of obstacles as they trying to survive in their extremely competitive and volatile environment. Sadly, many have extremely poor health and fall prey to drugs, crime, prostitution or other forms of exploitation. Box Hill Institute supports and works closely with Know One Teach One (KOTO), a not-for-profit vocational training program and restaurant that is changing and improving the lives of street and disadvantaged youth in Vietnam. In just over six years, KOTO has grown from a small sandwich shop run by nine former street children, to become a popular restaurant staffed by trainees who are studying an internationally accredited hospitality training course. Graduates of the KOTO program are fast becoming the preferred staff at top hotels and restaurants in Hanoi and throughout Vietnam. Every six months, KOTO takes in approximately 25 young people from the streets or other those who are experiencing difficult life circumstances to train. These trainees are given thorough health checks, vaccinations uniforms, laundry, lunch, ongoing medical

care, a monthly training allowance and are provided with accommodation in share houses. KOTO’s unique 24 month program, which combines hospitality and English-language training, enables graduates to develop life skills and training to become employable. Through the KOTO program these young people develop the confidence and skills that enable them to move forward with their lives and secure stable employment. They are empowered with the ability to support themselves and their families, in the hope of breaking the poverty cycle. “The greatest accomplishment for the person who has helped you, is to see you stand on your own two feet and then in turn help someone else that reminds you of yourself, because if you Know One, then you should Teach One.” Jimmy Pham - KOTO Founder

THE CHALLENGE

Box Hill Institute has had a long association with KOTO. Both KOTO Ho Chi Minh City and Hanoi are extended campuses of Box Hill Institute. Trainees graduate with not only the KOTO certificate of completion which is also an internationally recognised hospitality qualification. This recognition gives graduates the opportunity to work throughout the world with an internationally recognised qualification. Ten years ago a Box Hill Institute hospitality teacher was holidaying in Vietnam and brought back the idea of helping these children and supporting their cause. It was through this initiative that the alliance between

KOTO and Box Hill Institute was formed. Initially Institute volunteered to help the students – paying their own way. Today, the Institute includes KOTO in its educational profile and Institute teaching staff train the Vietnamese teachers to train the students. Box Hill Institute takes its role in assisting KOTO very seriously, and is actively involved with fundraising activities - which is the inspiration of Institute’s coffee aficionado, Shaun Fincham and Justin Metcalf World Barista Judge™ when they considered ways the Melbourne coffee industry could support a worthy cause such as KOTO. Justin had attended a KOTO fundraiser the previous year and was moved by Jimmy Pham’s plea for support. Justin was also involved in the setting-up of the Vietnam Barista Competition so it was a great fit. A fundraiser was organised with the goal to raise enough money to send Justin to Hanoi to select three students to go to a competition in Ho Chi Minh City. Money was also required to fly the student down to Hanoi and to cover the costs of freight. It was agreed that any additional funds raised would go towards offering scholarships to Box Hill Institute students who wish to participate in an international coffee study tour in 2012. The KOTO Vietnamese Coffee Experience was held in August 2011 and Shaun and Justin worked hard to get the support of industry for the worthy event. And the local coffee industry didn’t let them down, raising close to $11,000.00 was raised on the night. Former Box Hill Institute student Adam D’Sylva, co-owner and head chef of Coda Bar and Restaurant designed the menu and headed up the kitchen brigade during the evening. Cameron Smith from Triple R radio station was MC for the night and a silent auction and a live auction were held with an Expobar espresso machine generously donated by Disave Espresso Equipment Suppliers as a prize. What a night! You had to be there. Scan the TAG at the bottom of this page with your smartphone and you can be!

THE COMPETITORS

Justin’s job was a difficult one. Finding the three best baristas in KOTO Hanoi in four days wasn’t going to be easy. At the time there were 100 trainees working and learning in the restaurant who all wanted to work with ‘the coffee man’. Justin was accompanied by Sean Edwards of CafeBiz who kindly agreed to assist with the training. The

100 trainees were quickly assessed and forty of these went on for further training. Both trainers worked in very cramped and hot conditions which made coffee making very difficult. In such humid conditions Justin and Sean found it difficult getting a good extraction from the machine and texturing milk proved to be a real challenge. However, they were both very moved by the experience and inspired by the students who had a genuine desire to learn and a passion to do better. Finding the selection hard, Justin and Sean eventually chose three very good competitors. Ms. Le Thanh Thuy and Mr. Pham Van Quyen, are competiting and Mr. Nguyen Van Hue will be the reserve.

THE COMPETITION

Organised by Singapore Exhibition Services and Kerry Ingredients, the Vietnam Barista Competition is a highly recognised platform from which to showcase the expertise, creativity and talent of the top baristas in Vietnam. This is the second year the competition has been held. In the presence of a ‘live’ audience, competitors have to prepare three sets of beverages - four cups of espresso, four cups of cappuccino and four cups of their own blended signature coffee drink. All sets of beverages have to be completed in the allocated time of 15 minutes which means that competitors will be challenged technically and creatively as they will have to demonstrate their talents and originality in a beverage creation that sets them apart from the others. The competitors come from all areas of Vietnam and it is expected that there will be twenty baristas competing. The beverages they make are prepared under the watchful eye of four sensory judges with two rounds of judging. The first a preliminary round and the second a finals round features the top six competitors. The three competitors from KOTO will fly down from Hanoi to Ho Chi Minh City a couple of days before the event and prepare where they will practice in the KOTO restaurant prior to competing. The competition equipment for the KOTO Team was donated by Box Hill Institute who also arranged for its transport to Ho Chi Minh City for the competitors to use. The winner of this competition will be invited to compete in the Asian Barista Competition to be held in Singapore on 17 -21 April 2012.

Justin showing a student the ropes

Hanoi, Vietnam

Old Style Vietnamese Coffee prep

THE MELBOURNE COFFEE INDUSTRY AND BOX HILL INSTITUTE WISHES THE ASIAN BARISTA COMPETITION COMPETITORS ALL THE BEST.

GO KOTO!!

B A R I S TA’ S O W N COFFEE TRAINING ROOM

BOX HILL INSTITUTE has been at the forefront of delivering coffee training since 1999. Experienced trainers including Justin Metcalf World Barista Judge™ have delivered informative programs to aspiring baristas and industry professionals. Recent sponsorship from Murray Goulburn Cooperative Company. Limited has enabled the Institute to refurbish training facilities and provide resources required to provide an exceptional learning experience. Training in the Barista’s Own Training Room gives participants access to: • Excellent equipment • Renowned industry experts • Current industry products including Barista’s Own Milk • Great learning materials including the ‘Art of Espresso’ book and DVD The Barista’s Own Training Room has featured World latte art champions and Victorian-TAFE award winners.

ESPRESSO SHORT COURSES COMING UP AT BOX HILL INSTITUTE: Available to any coffee connoisseur, these short courses are best suited for those keen to know how a great coffee is made and how to identify the skills that make a great barista. A great step towards becoming a barista, and a great way to identify if the barista making your coffee, is making it well. Espresso Essentials Monday nights 7:00pm to 9:30pm $115.00 Be introduced to a variety of topics including espresso based beverages and the art of frothing milk. At the end of the course you will be competent in operating an espresso machine and be able to make a variety of great espresso coffees. Coffee Art Monday nights 7:00pm to 9:00pm $115.00 Impress your friends, family or customers with your creativity. Learn how to create some incredible milk designs in your lattes and perfect the art of texturing milk for delicious milk-based espresso.

Visit www.boxhill.edu.au/shortcourses or scan the TAG on this page to enrol online or call 1300 269 445

Each year 1.5 billion cups are disposed of in Australia and NZ. That’s an awful lot of cups that are used only once and then most likely end up in landfill. BioCups are different compared to regular coffee cups - they are certified carbon neutral, the paper is sourced from managed plantations and the waterproof lining is made from plants. The most sustainable way to enjoy a coffee is not to use disposable cups however if you HAVE to use a paper cup make sure it is a BioCup.

Make a diﬀerence and choose a BioCup for your next coﬀee.

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“Individual lifestyle and product choices affect everyone on the planet.”

FOR AUSTRALIANS we have one of the worst ecological footprints and are living far beyond the means of our planet. Per person we emit 26.5 tonnes of C02-e and if everyone on the planet lived like Australians, we would need 4.2 earths to provide sufficient resources. There is a growing need to recognise that we now live in a global community and individual lifestyle and product choices affect everyone on the planet. Forward-thinking businesses are recognising the commercial and environmental benefits of reducing their carbon footprint. According to the latest IBISWorld report Australia has over 6,000 coffee shops & cafes generating $4.6 billion in revenue. Cafes are directly responsible for huge amounts of waste, energy use and water consumption in our communities every day. By working together and sharing resources, there is an incredible opportunity to help reduce the specialty coffee industry’s collective environmental impacts. THE FACTS: • It is estimated that medium-sized food service businesses • use an average of 2200Kl water at an annual cost of $2,3003; • use an average of 234MWh of electricity at an annual cost of $26,0003; and

• create 1500kL of trade waste at an annual cost of $2,400.1 Extrapolate those numbers across the entire industry (x 6000)and one can clearly see that the industry impact is significant. • 13 million Kilo litres of water at a cost of $13.8 million dollars • 1.4 million MWh of electricity at a cost of $156 million • 9 million Kilo Liters of trade waste at a cost of $14 million • Total Cost $183.8 million dollars There is the opportunity to create significant improvements in profitability in this sector. Cafe’s all over the world are using existing technologies to drastically reduce the amount of natural resources required for daily operations. GETTING THE QUESTION RIGHT There are practices that are less damaging, practices that are more damaging, and there are even practices that can be restorative and boost the Earth’s capacity to support our lifestyles. But instead of asking whether something is sustainable, we might be better off asking “is it better than what we do now?”, and then “what can we do next that’s even better?”

Water Usage

– Wasted water is money down the drain

Composting, recycling, nontoxic materials, Fair Trade, compact florescent bulbs, water aerators – to some people, these efforts may seem insignificant in the grand scheme of global corporate industry, but collectively the industry can embrace these simple yet sustainable business practices and make a real impact. More and more cafes are embracing this new way of thinking and making it a reality, serving their clients great coffee whilst reducing the environmental impact of the daily operations and making more money. HERE IS WHAT THE INDUSTRY LEADING CAFES ARE DOING RIGHT NOW: Engaging Customers Gently educate and encourage customers to use only what they need. Share your waste & energy reduction initiatives with your clients – they will appreciate your efforts. • One cafe replaced “bring-your-own cup or container” discounts with surcharges for purchases when customers require to-go packaging. The surcharges resulted in a noticeable increase in customers’

Source Ecobiz QLD

use of their own cups and containers and in both a reduction of to-go container costs and the entry of to-go packaging into the waste stream. • Make your coffee grounds available to customers for garden or houseplant use. Effective recycling Clear signage is key to effective recycling. Provide individual bins in order to separate organics, recyclables from waste that goes to landfill 90% of cafe waste is recyclable reusable or compostable, 25% is food waste. By composting & recycling up to 90 % of waste can be diverted from landfill. Reuse containers from suppliers Compost kitchen scraps and coffee grinds. Energy & Water Efficiency Measures. Energy market changes are driving increased energy and other input prices, but at the same time provide further reasons to become energy efficient and reduce costs in your business. That bargain fridge you purchased second hand just may be costing you more than you realise. Energy

Waste Composition

– Reducing this waste will save you money.

Energy Use

Source Ecobiz QLD Source Ecobiz QLD

Source Ecobiz QLD

efficient appliances and equipment may be more expensive up front, but can result in savings in energy costs over a fairly short timeframe. They may also provide other benefits such as water efficiency improvements. The Government has proposed to increase the stringency of energy efficiency standards for appliances. Changes will increase the availability of information about energy efficiency and assist you in making decisions when purchasing appliances.

• Menu’s based on what is available locally and in season, encourages diners to be more aware of the impact of food choices on the environment. • Purchase sustainably sourced coffee. • Purchase the best eco friendly products. • Buy in bulk instead of single serve portions. • Offer filtered tap water instead of bottled water. Australians are becoming more environmentally aware and the nation is embracing the fact that environmental responsibility is everyone’s responsibility.

• Installing sensor taps or foot valve faucets. • Installing aerators on all faucets. • Replace all incandescent lighting with LED or compact florescent. • Educate & monitor staff to avoid water wastage

By changing the way you operate you will reduce costs, improve staff moral & productivity, increase customer loyalty, stay ahead of government legislation and contribute to a healthier industry and environment.

Buying Sustainable development and organic food production are viable alternatives to the status quo, and in many ways, are simply a matter of choice

1 ‘Eco- Efficient Food – Save Money While Saving the Environment’, UNEP Working Group for Cleaner Production and ‘Sustainability in Tourism – Restaurant, Bar & Catering’, Tourism Victoria 2 Waste Audit Consultancy Services as quoted in ‘Eating into Waste’, Tourism Training NS 3 Greentable.com.au

“On shining Altars of Japan they raise The silver Lamp, and fiery Spirits blaze: From silver Spouts the grateful Liquors glide, And China’s earth receives the smoking Tyde. At once they gratify their Scent and Taste, While frequent Cups prolong the rich Repast.” -Alexander Pope, The Rape of the Lock, 1712

Illustration: Ben Wright

n English student of literature could be forgiven for mistaking these lines for a description of tea, the English ‘caffeine delivery device’ of choice, where an American might scoff at any suggestion it was anything other than a celebration of coffee. For Americans, caffeination is synonymous with coffee. For the English, it has always and ever been tea time. But why do the English typically drink tea and the Americans coffee? The answer is simple. It’s as simple as the last 400 years of British and American economics, politics, culture and class… Attempting to break something of an American boycott of British Empire goods in the late eighteenth century, the British government tried shipping tea straight to America from its eastern colonies—charging American traders a much lower duty than the 100%+ levy payable on tea imported to the British Isles. The measure was classic government aid—aimed at helping the British conglomerate in charge of the trade offload an amassed surplus of tea that was threatening company profits. The pronouncements and actions of the American opposition, culminating in interested parties dressing up as Native Americans and dumping ‘British’ tea into the sea at Boston on December 6, 1773, fuelled a growing rebellion against anything symbolic of British dominion over America.

Words by: Andy Johnson

Protest by patriotic imbibers following the ‘Boston Tea Party’ certainly accounts for some decline in tea consumption in America, and the concomitant rise of coffee drinking, but is it the whole story? Between 1700 and 1750, recorded British Empire cashflow from the importation of tea had skyrocketed by over 300%, and with such a domestic demand as arose over the next hundred years—as the price fell and import volumes from China (and later India) mushroomed—duties on tea for the British Isles were slashed, partly to undercut widespread smuggling. The practice of tea drinking migrated down from the gentry to the proletariat as the price tumbled. Import duties on coffee began to fall after 1760 and Brazilian coffee production, built on slavery, boomed in the early 1800s—boosting American coffee consumption by virtue of its geographical proximity to Latin American sources, and their far lower import duties.

n Britain, the deflationary trend in coffee prices began to associate the black stuff with the poor and the lower classes in the minds of a British establishment historically shot through with snobbery and class. It was even promoted as a cheap ‘comfort to the poor’ in paternalistic Britain in the early C19th. Never tainted by class consciousness, American public figures widely venerated coffee as the choice of the everyman, and reexported it as such through pioneering American offshore business ventures. While Starbucks may be credited with ‘introducing’ much of the world to coffee culture, without European empires’ historical establishment of globalised markets for all kinds of commodities, beginning with sugar and tea, Starbucks could never have existed. The Alexandria or Rome of late capitalism, and current home to over 150 branches of Starbucks, Manhattan was discovered in 1609 by Henry Hudson on behalf of the very agent of globalisation that introduced tea to European drinkers and coffee to South East Asian workers: the Dutch East India Company—which, alongside the British East India Company would become the world’s first multinational. Bantam was the merchant outpost of the Dutch on Java (the largest island of modern Indonesia); entrepot for the first tea exported to Europe from China in 1606, and the first Javan coffee, introduced by the Dutch in 1707. Dutch settlers in America, Europe’s first consumers of tea and coffee, and some of the keenest coffee enthusiasts in the world helped produce the market in the western colonies; the Dutch East India Company going on to dominate the eighteenth century bean market. Establishment trends in promotion (and condemnation) of tea and coffee since the 1600s show how the beverages were identified and employed as agents of revolution, even before the Boston Tea Party. One Stuart-era poem went as far as to label tea and coffee, ‘the Rebellions Antidote’ in 1685:

“C ome frantick Fools leave off your Drunken fits, O bsequiens and I’ll recall your Wits, F rom perfect Madnefs to a modest strain, F or Farthings four I’ll fetch you back again E nable all your mene with tricks of state, E nter and sip and attend your fate; Come drunk or sober for a gentle Fee, Come ne’er fo Mad I’ll your Physician be” Further to extolling the virtues of drinking tea and coffee as countermeasures against the evils of alcohol, legislative and commercial bodies would come to promote tea and coffee as agents of public policy. Payment in gold and silver in quantities sufficient to satisfy the British Empire’s insatiable demand for tea in the eighteenth century began to threaten national security, and stretched the bounds of establishment credulity:

“…we may calculate that our whole export for this pernicious article is … a very large part of our annual balance.” -Jonas Hanway, An Essay on Tea, 1757

There was even something of a campaign to boost the coffee trade in Britain as an economic weapon during the Napoleonic Wars. Nevertheless, these mercantile shoves would never significantly threaten the hold tea had established over the British psyche:

“…the principle reliance of our enemy for the ruin of this country, are the exhausting our stock of gold and silver… When, therefore, we buy tea … we act according to his wishes: when we buy coffee, we directly thwart him … by using [coffee], we encourage the industry of our fellow subjects, and disappoint the malignant hostility of Bonaparte towards our commerce.” It rather smacks of widely publicised public sentiments following the events of September 11 and the Great Economic Meltdown, in the suggestion that, as a people, we lose some kind of battle if we stop consuming. Indeed, if we stop going to Starbucks, do the terrorists win?…

WHITE= THE NEW BLACK.

ango M . li il h C . te la o c o h “C on. ti a in b m o c y r a d n e g A le other. h c a e r o f e d a m e r a They I kid you not.”

Hello springtime. Bring on summer!

Go to ChocChilliMango for more...

he richness, intensity, and bitterness of chocolate just loves the lush sweetness and silky texture of mango. A little zing and spicy warmth from chillies gives an extra dimension to a beautiful partnership. We’re starting to see mangoes in the markets, heralding spring and summer at last. This is a lovely dessert that lets you have your chocolate but keep your cool without resorting to chocolate sorbet or ice-cream as a default. I love using a little habanero in the ganache. It is my favourite chilli pepper because it has the most wondrous fruity flavour and the heat only hits you later. But it will hit you like a truck if you use too much. They are SERIOUSLY hot so if you use habanero, use it sparingly. It’s fantastic with chocolate and a classic combination with mango. Finely ground dried habanero is perfect for the ganache but you could use fresh, as they become available in summer (or if, like me, you grow your own). If using fresh, I prefer to infuse the cream with sliced habanero for a few hours (covered in the fridge). I then strain the cream as I pour it over the chocolate. This ensures that

no-one gets a sudden piece of habanero surprise. Start with a little of the chilli and add a little more if you like. We’re not making a vindaloo here so the idea is to create a pleasant warmth at the end that complements the cool semifreddo. You can always add a little extra on top for those who love their chilli. Of course, you may not like chilli at all and it is optional in the recipe. What chocolate to use? The correct answer is always whichever chocolate you love best. However, for this ganache, I would recommend something that has a creamy smoothness to it and not much astringency. Go for something that has around 64% - 70% chocolate and a lovely buttery creaminess to it. I really like Michel Cluizel’s Vila Gracinda or Valrhona’s Palmira. These chocolates are not cheap although you only need one bar. Both of these have toasty bread and buttery flavour notes. A great foil for the fruit and chilli. I have made this with 85% and 100% cacao chocolate and loved it too. For the most luscious result though, I’d choose the lower percentage.

Turn over for the recipe :)

By Viviane Buzzi

Mango Semifreddo with Chocolate Chilli Ganache Serves apprx 8 (or 4 Chocoholics) INGREDIENTS Mango Semifreddo 120 grams sugar 60 millilitres water 4 egg yolks 500 millilitres heavy cream, chilled 1 large or 2 small mangoes, flesh only Chocolate Chilli Ganache 100 grams dark chocolate pinch sea salt 1/8 - 1/4 teaspoon finely ground dried habanero or cayenne powder (optional) 200 millilitres cream (35% milk fat, not thickened) cayenne powder or dried habanero flakes to decorate (optional) INSTRUCTIONS Mango Semifreddo Combine the sugar and water in a saucepan over a lowmedium heat. Let the sugar dissolve and bring to the boil. Do not stir. Place the egg yolks in a bowl nearby. (Retain the egg whites to use for another purpose). When the syrup has begun to boil watch it carefully. Insert the candy thermometer in the syrup and wait until it reaches 110ºC. Beat the egg yolks until light and keep beating as you pour the syrup into the egg yolks in a thin and steady stream. Beat the yolk and syrup mixture until light and doubled and it has the consistency to form a ribbon. Cover and let cool in the refrigerator. Make sure to use a sweet and fibre free mango for this. If the flavour is a bit off, it will be noticeable and ruin the semifreddo. Likewise, stringy mangoes need to be sieved and the resulting puree can have a watery

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consistency. Avoid stringy mangoes. Puree the mango flesh and set aside. Using a hand-held whisk, gently whisk the cream until it forms soft peaks. Add the mango puree, and whisk until smooth and lightly thickened. Fold in the egg yolk mixture until fully incorporated. At this point you can pour the semifreddo into a large lined mould or individual (silicone) moulds for serving. Alternatively, if you intend to serve the semifreddo in scoops, just pour into an airtight container. Place in the freezer to set. It’s best to make the semifreddo at least 6 hours ahead or the day before. It will keep for several days in the freezer, if you have leftovers. CHOCOLATE CHILLI GANACHE Grate or chop the chocolate into small pieces and place in a bowl. Add the sea salt and the chilli. Heat the cream in a saucepan over a low-medium heat until it reaches the boil. Immediately pour the cream over the chocolate. Let it sit for 30 seconds and then stir until the ganache is smooth. Let it cool and then taste it to check if you have enough chilli for your taste. Always start with less than you think you need. You can always add more chilli but you cannot remove it once it’s in! If making ahead of time, you can store the ganache in the refrigerator. To serve, gently melt what you need in the microwave at 50% power for about 3 - 5 seconds. To serve, simply unmold the semifreddo onto a serving dish or scoop into individual dishes. Pour over the ganache or serve on the side. If you’re like me and love your chilli, sprinkle a few dried habanero flakes or cayenne powder on top for a little added heat and presentation.

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Sydney Royal Coffee Competition.

2009 Cappuccino Class Silver Medal ‘Crivelli Cappuccino Organic’

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2004 Plunger Class

2006 Cappuccino Class Bronze medal ‘Connoisseur’

2005 Plunger Class Bronze medal ‘Master’s Choice’

Bronze Medal ‘Italian Style’

2003 Plunger Class Silver Medal

2002 Cappuccino Class Gold Medal ‘Blend 221’

2002 Cappuccino Class Silver Medal ‘Superior’

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2004 Espresso Class Gold Medal ‘Black Gold’

2003 Cappuccino Class Gold Medal ‘Crivelli Club’

2002 Plunger Class

Silver Medal ‘Mocha Mild’

‘Moreland Blend’

Silver Medal

DRIVE UP AND DOWN THE STREETS TRYING TO FIND AN UNSECURED HOME NETWORK, GO TO A COFFEE SHOP, OR EVEN LOCATE THE NEAREST MCDONALDS TO GET ONLINE TO USE THEIR FREE WI-FI. www.jackcola.org

WORDS: JACK COLA. SELF PROFESSED INTERNET NERD + TECH ENTHUSIAST

here is always a time when you are on the move and you need to check your emails, but you do not have access to your own wireless internet whether through Modem, or your phone. Therefore, the next best thing would be to drive up and down the streets trying to find an unsecured home network, go to a Coffee Shop, or even locate the nearest McDonalds to get online to use their free Wi-Fi.

1. Be extremely careful to the Wireless Networks you connect too – people can spoof the names.

2. Always try to browse websites with SSL on – If you see the “S” in https:// in the URL bar, you are browsing using SSL – make sure you check the SSL Certificate is also valid.

3. Use a trusted Virtual Private Network (VPN) to encrypt your traffic.

WAIT! Do you know what you are actually doing and the risks in connecting to public Wi-Fi Hotspots?

You have to be extremely cautious before you press the connect button and access a public Wi-Fi Hotspot because it can be extremely dangerous. Do you want to know why? It is because other people who are connected to the Hotspot access point may also be able to:

5. Ensure your computers antivirus software is up to

• Access your computer’s hard drive and read all your documents. • Steal your login details when you enter your username and password on a webpage. • Steal your social media site session and possibly even post to your Facebook Wall! • Install viruses and other malicious software on your computer. It is in fact possible that the above can happen to you if you just connect to any random Wireless Hotspot connection. “But I really need to get on the Internet. What can I do?” The best thing is to be aware on what you are doing and think, “Should I take the risk?” If you desperately need an internet connection and it cannot wait, please keep in mind the following rules:

Don’t enter passwords or personal information when you are connected. date. These rules also apply, and you have to be even more careful if you are using an Internet Kiosk, as there may be keyloggers on that machine. Instead of hunting for Unsecured or Public Wi-Fi Hotspots, you should: If you need internet on the go, I would strongly suggest getting your own mobile broadband dongle. You can get between 10GB to 15GB that lasts a whole year for about $120, which is a good investment if you find yourself always needing to use public Wi-Fi Hotspots. You might also want to look into tethering which is using your mobile phones data allowance to access the internet on your computer. Just make sure your plan allows tethering. For more information on being safe online see www.staysmartonline.gov.au, and watch www.dsd.gov. au/videos/cybersense.htm on a wireless network that you trust.

WHITE LIES? THE TRUTH HURTS

Coffee is the seed of a berry, and in its green (un-roasted) state has a shelf life of over 2 years.

Once ground, roast coffee can lose up to 50% of its flavour in 4 to 6 weeks, but if stored properly, can last 3-6 months.

With bagged or canned coffee you donâ&#x20AC;&#x2122;t know when it was roasted. The roasting could have happened weeks ago, thousands of miles away. It is important to get to know your roaster.

The type of roast affects the flavour and caffeine amount, in general the lighter the roast the higher the caffeine, and the brighter the flavours.

Espresso is just a type of brewing method; it was invented to make coffee fast. Espresso gives you a concentrate. It uses pressure to extract the coffee flavour from the grind.

Coffee is cultivated in over 100 countries.

Coffee helped start the insurance industry. Lloyds of London was a coffeehouse where the first insurance brokers met.

1 kilogram of roasted coffee requires 4,000 - 5,000 coffee beans

Caffeine is on the International Olympic Committee list of prohibited substances. Athletes who test positive for more than 12 micrograms of caffeine per millilitre of urine may be banned from the Olympic Games. This level may be reached after drinking about 5 cups of coffee.

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