The Blend June 2017 by Eljays44

June 2017 Issue 2

ALTERNATIVE MILKS SPECIAL Why dairy is falling out of favour – and the products you need for an ethical coffee

THE SMALL BATCH STORY From humble beginnings to established roasting group

REGIONAL FOCUS: BRIGHTON

MEET THE UNION GUYS

INSPIRED BY... CYCLING

The coffee scene by the sea

Ethical trading with Union Coffee

The cafés with cyclists at heart

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So you are a barista? Nice. We are the company that invented oat drink. Also rather nice. And now we have gone and created an oat drink that you can foam and that tastes absolutely amazing in coffee. We don’t think it is anywhere near as sweet as soy nor does it feel as heavy as milk and like all of our Oatly products, it’s totally plant based. This means that it can be enjoyed by those with milk allergies or nut allergies or lactose intolerance and by all of our vegan and non-vegan friends who have moved beyond the concept of cow’s milk. And if you are interested in doing your bit for the planet to keep it livable in the future, you might like to know that this barista edition oat drink cuts carbon dioxide emissions by 69% compared to cow’s milk. Not bad. But seriously, this is an ad which means it is pretty one sided. Perhaps you would like to try Foamable Oat Drink out for yourself, analyse the taste or create some art with it and see if it performs to your standards. If so, get in touch right here: coffee@oatly.com @oatly.com.

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WELCOME

“WE’RE CONTINUING TO ENJOY GETTING TO KNOW THE PEOPLE WHO MAKE SPECIALITY COFFEE SO GOOD”

want to start by saying thank you to everyone who has taken the time to comment on our launch issue by email, on social media or by speaking to us face to face. We’re continuing to enjoy getting to know this industry and the people that make specialty coffee so good. The public perception that this sector is snobbish needs to be proved wrong – we’re just passionate about what we do. As I write, plans are coming together for our stand at the Caffè Culture exhibition. The team is excited to meet as many visitors as possible – we’ll be on stand NB9, so do pop by to find out more about what we’re doing, and about how you can get involved in future issues of The Blend. Also, don’t forget to follow us on social media, so you can see the daily goings-on at The Blend HQ on Twitter, Instagram and Facebook.

Issue 2

Give us a like or a follow and we’ll do our best to entertain and inspire you. You can find us at @TheBlendMagUK. Talking of social media, if you’re not already immersed in the online world, we have a fantastic article in this issue about choosing the correct platform for you, setting goals and engaging with your peers and customers. Check it out on page 11. On top of that, you’ll find more business tips on using data and taking advantage of impulse purchases, hear about Small Batch from Nick Barlow, find out what’s hot in the speciality coffee scene in Brighton and explore the concept of cycling cafés. We’ve also got a seven-page special on alternative milks and roundups of the latest coffee and tampers in our products section. Enjoy your read, and please get in touch to let us know what you think.

Eljays44 Ltd

3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 2DA Tel: 01903 777 570

Editorial Managing Editor – Joe Wilkinson joe.wilkinson@eljays44.com Editorial Assistant – Max Dodd max.dodd@eljays44.com Editorial Assistant – Abbie Dawson abbie.dawson@eljays44.com Production Production Editor – Charlie Cook charlotte.cook@eljays44.com Subeditor – Kate Bennett kate.bennett@eljays44.com Design – Mark Hudson Sales Business Development Manager – Jamie Wilkinson jamie.wilkinson@eljays44.com Brand Manager – Michelle Molloy michelle.molloy@eljays44.com Group Sales Manager – Darren Shelton darren.shelton@eljays44.com Management Managing Director – Jim Wilkinson jim.wilkinson@eljays44.com

Cheers,

Editorial Director – Lisa Wilkinson lisa.wilkinson@eljays44.com Circulation & Data – Emily Maltby emily.maltby@eljays44.com @theblendmaguk Published by ©Eljays44 Ltd Printed by Pensord Press Ltd, Gwent, UK

Joe Wilkinson Managing Editor

The Blend is published 10 times per year by Eljays44 Ltd. The 2017 subscription price is £95.00. Subscription records are maintained at Eljays44 Ltd, 3 Churchill Court, 112 The Street, Rustington, West Sussex BN16 3DA, UK. Articles and information contained in this publication are the copyright of Eljays44 Ltd and may not be reproduced in any form without the written permission of the publishers. The publishers cannot accept responsibility for loss of, or damage to, uncommissioned photographs or manuscripts. Whilst every eﬀort has been made to maintain the integrity of our advertisers, we accept no responsibility for any problem, complaints, or subsequent litigation arising from readers’ responses to advertisements in the magazine. We also wish to emphasise that views expressed by editorial contributors are not necessarily those of the publishers. Reproduction of any part of this magazine is strictly forbidden.

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CONTENTS

CONTENTS 24

PRS FOR MUSIC The benefits of having a music licence, and how to go about getting one

NEWS Our roundup of all the latest industry news

13 08

SMALL BATCH COFFEE Our interview with Nick Barlow of Brighton coffee legends Small Batch Coffee

CYCLE CAFÉ INSPIRATION Four coffee shops tell us how and why they incorporated cycling into their business model

GLASGOW COFFEE FESTIVAL Out & About with The Blend team at the Glasgow Coffee Festival

MASTER SOCIAL MEDIA FOR BUSINESS Finding the right social media fit for your company – and how best to use it

26 31

UNLOCKING POTENTIAL Redemption Roasters on their mission to equip young offenders with barista skills

HOUSE OF CARDS We speak to Browns of Brockley about how going cashless has affected their business

BRIGHTON ROCKS The Blend investigates the eclectic seaside city’s thriving independent coffee scene

THE BLEND SPECIAL: ALTERNATIVE MILKS PETA gives us its view on dairy; The Fields Beneath talks us through its vegan conversion; a roundup of latest alternative milk products; and a Trading With special featuring Oatly

LATEST PRODUCTS Our pick of the best coffees and tampers on the market

TAKE ADVANTAGE OF IMPULSE PURCHASING Harnessing the power of psychology to increase impulse buys

KEEP UP WITH TECHNOLOGY A look at all the tech trends you need to give your business the edge

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MEET THE ROASTER Union Hand-Roasted Coffee on their ethical business model

CHILD’S PLAY The White House gives us the lowdown on their child-friendly coffee shop

LITTLE INTERVIEW Quick-fire questions to the people who make up our industry

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NEWS

EWS NEW BOTANICAL SYRUPS RANGE AND SICILIAN LEMONADE FROM DAVINCI GOURMET

BREW LAB INTRODUCE LATE NIGHT COFFEE TO EDINBURGH

aVinci Gourmet announces the launch of five Botanical Syrups and a new Sicilian

Lemonade. Created with the spring and summer

ndependent coffee

and spirits are also

in mind, the new flavours reflect the tastes of

specialists Brew

added to menu,

the warmer months to add to DaVinci Gourmet’s

Lab are extending

making it one of

flavoured syrup offering. With traceable

their opening hours

the city’s only

ingredients, specially selected by flavourists,

to try and change

coffee bars with an

DaVinci Gourmet’s Botanical Syrups and Sicilian

people’s drinking

extensive drinks list.

habits. Dave Law and

“The creation and

Tom Hyde opened

launch of our new

the coffee bar back

late night offering

in 2012, and with high-tech brewing gear

is the beginning of a change in Edinburgh’s

they’ve been perfecting the art of the latte

coffee culture,” says co-founder Tom Hyde.

ever since.

“Whether you start the day with a short

Noticing the demand for coffee-based

black or end it with a Nitro Cold Brew

hard drinks, Brew Lab are now open until

Martini, we’re excited to be at the forefront,

9pm Wednesday to Sunday, serving Nitro

challenging the status quo of how and

Cold Brew Martinis and a carefully selected

when coffee can be enjoyed.”

food menu. Natural wines, local craft beers

food.list.co.uk

GRAZE IS NAMED SCOTLAND’S BEST COFFEE SHOP

unbar’s Graze Coffee and Chocolate House scooped the award for Coffee

Shop of the Year at the Scottish Independent

Lemonade deliver refreshing seasonal tastes.

www.davincigourmet.com

LONDON’S SQUARE MILE CHALLENGE ON COURSE TO RECYCLE 500,000 COFFEE CUPS

campaign in London’s Square Mile is on course to reach its target of recycling

Retail Awards. Last year, they claimed the south

500,000 coffee cups in the capital in April, with

east region award, but 12 months on they have

around 32,000 cups being collected each day.

gone one better. Co-owner Lorraine Ferguson

Figures show that 343,000 cups were collected in

said: “As Graze celebrates its 10th anniversary,

the first three weeks of April, thanks to more than

we are extremely excited and humbled to be

250 new recycling points in the streets, offices

recognised in this field.”

and coffee shops.

www.eastlothiancourier.com

www.edie.net

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NEWS 6/8 KAFÉ IN BIRMINGHAM TO MAKE WAY FOR SHOWERS

aving survived three years of mayhem during the

construction of the Metro tram along nearby Bull Street, 6/8 Kafé in Birmingham is closing down to facilitate the provision of showers for people who cycle to work. After opening in 2011, the cafe soon found itself in the vanguard of the independent, artisan coffee

COSTA OWNER WELCOMES POST BREXIT ‘BARISTA VISA’ PROPOSAL

shop revolution. Owner Devinder Dhallu says: “We are sad to close our flagship store, and truly

he chief executive of Whitbread – the firm

to work, although they will not be able to claim

grateful to our customers, who have

that owns Costa Coffee – has welcomed the

benefits. It is based on the current Youth Mobility

supported us through good times

proposals being discussed to avoid labour shortages

Scheme for travellers from Australia, New Zealand

and bad.”

in cafés and restaurants following Brexit, such as

and Canada.

‘barista visas’.

Whitbread’s chief executive Alison Brittain,

Home secretary Amber Rudd is reportedly

a former Lloyds banker, said: “What is really

considering introducing the barista visas in order

encouraging is that people are starting to talk

to prevent coffee-serving establishments from

about solutions and options.” Brittain said 80% of

being understaffed after Britain leaves the EU. The

the company’s 50,000 staff were British nationals

proposal was made by Lord Green, chairman of

and the remainder EU citizens, with Costa alone

thinktank Migration Watch UK; he suggested two-year

employing 14,500 people.

visas allowing young EU citizens to come to Britain

www.theguardian.com

6/8 Kafé will retain its larger café inside Millennium Point.

www.birminghammail.co.uk

BEAR SET TO REDEFINE THE CAFÉ-BAR EXPERIENCE IN DERBY

new coffee house, BEAR, is set

BRITISH-MADE BIOPLASTICS COULD HOLD THE KEY TO COFFEE CUP WASTE, SAYS BIOME

for disposable cups and lids have been made that

A coffee shop-pub hybrid, BEAR

performing like petroleum-based plastic under heat

will be serving sustainably sourced

and stress.

speciality coffee and freshly

“Disposing of a single coffee cup is a complex

to open on Derby’s Iron Gate.

are fully compostable and recyclable, while still

problem. Coffee drinkers are acting in good faith

prepared food, locally sourced where possible.

UK-based

when they see recycling logos on their cups, but

producer of

most are lined with oil-based plastic and the lids

first outlet in Uttoxeter in 2016, with

bioplastics says its

made of polystyrene, making recycling impossible,”

Chris Price joining us as codirector

“world first” offering of

commented Paul Mines, CEO of Biome. “In

shortly afterwards,” says BEAR

plant-based materials

appropriate composting conditions, our cups and

founder Craig Bunting.

could hold the key to

lids will turn into carbon dioxide and water within

tackling the issue of

three months.”

coffee cup waste.

The manufacturer says the bioplastics will

“Michael Thorley and I opened our

“Our vision is to combine better coffee during the day with an alternative bar experience in

Biome Bioplastics,

enable retailers and packaging manufacturers

the evening – served by skilled,

based in Southampton,

to offer consumers a more sustainable option,

passionate staff. Until recently,

says it has developed a

after its market research showed growing concern

coffee shops and pubs have been

range of materials based on natural and renewable

amongst the public following reports of the issues

very different places; BEAR is part

resources including plant starches and cellulose,

surrounding difficulties recycling conventional

of a growing movement that breaks

specifically for coffee cups, lids and coffee pods. The

coffee cups.

the mould.”

company says it is the first time bioplastic materials

www.britishplastics.co.uk

www.bearcoffeecompany.com

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OUT & ABOUT

THE

O ut & about

GLASGOW COFFEE FESTIVAL The Glasgow Coffee Festival kicked off at The Briggait on 6 May, showcasing the best of the best in both local Glaswegian produce and exotic treasures from further afield. The event played host to a wide range of visitors, with a number of presentations and barista competitions to keep attendants intrigued all weekend long.

Dear Green Coffee Roasters

The Blendâ&#x20AC;&#x2122;s Max Dodd makes a friend

8 The Blend June 2017

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Sanremo coffee machine

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OUT & ABOUT

Conti Espresso teamed up with Caffeine Fix Ltd

Oven Bird Coffee Roasters

Hario pourover kit

Cakesmiths

Avenue Coffee Roasting Co

Attendees enjoy a brew

www.theblendmagazine.co.uk

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BUSINESS

MASTER SOCIAL MEDIA FOR BUSINESS Melanie Boehme from Simel.Coffee discusses how to choose the best social media platform for your needs

into customers, not hundreds or thousands of random fans that make your numbers look good.

ave you chosen the right social media site for your coffee business? Let’s be honest for a moment: are you on Facebook, Twitter or Instagram simply because you think you should have an account on those particular platforms? Or because other businesses have accounts and pages on them? I raise this question because it’s not about choosing the ‘best’ social media site, but the right one for your individual business. How do you find the right one for you? Ask yourself the following questions: What does my audience look like? What is my goal for social media? How much time can I spend on social media?

Your audience Before setting up any page or account, get to know your customers. What is their lifestyle? What are their habits? Are they even using the social networks that you’re thinking about setting up? If you already have social media accounts, ask yourself whether the people coming to your café or coffee shop are the same people as those who like your page or follow you – do they match? You want social media followers that you can turn

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Your goals The next crucial thing to consider is your goals for social media. Social media is a great tool for getting in touch with your fans and potential customers. Think about what you want to achieve by being present on a particular social network – when you’re just starting out with social media, work towards one goal at a time. If you want to make your customers aware of your product lineup, or to send people to your website or online shop, then Facebook might be an appropriate choice. If you want to raise awareness for your brand or a new shop you’re about to open, then the photo and video driven platform Instagram might be the best option for you. Your time I don’t want to discourage you, but getting social media right takes time. It isn’t just about posting any old thing – you need to work on your content, make sure you post on a frequent basis, interact with your customers and the list goes on. Think about your daily routine – what’s your schedule like? The list of tasks is endless if you’re the owner or manager of a coffee business. Before deciding how many social media sites you want to sign up to and which ones, sit down and seriously evaluate how much time you can invest. Start small – decide on one platform that suits your audience and your goals, especially if you don’t have the budget to hire someone to take care of your social media accounts. Melanie Boehme is the founder of Simel.Coffee and host of the podcast Adding Some Flavor. www.simel.coffee

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15/05/2017 09:19

BUSINESS

TAKE ADVANTAGE OF IMPULSE PURCHASING Stuart Brazier of Cirka Creative Ltd explains what impulse purchasing is and how it can benefit your business

hat is an impulse purchase? In short, it’s all those things you own that you didn’t intend, need or plan to buy. Recent studies show that impulse purchases account for a 40% overspend versus 25% online – good news for most people reading this article. Psychologists and human behavioural experts say that as a species, humans are often sad, and that impulse purchases are performed to improve our mood. One might justify them with our happiness, or rather sadness, levels. How can mood affect a shopper’s purchasing decision? Consider this. Jane is out on her lunch break. She is, on some level, ‘sad’ – maybe she’s had a hard morning at work, or her boss is a nightmare. Either way, its coffee time, an impulse that makes her feel better and is ‘justified’ by her hard morning. Say it’s raining and a little colder than usual, and when Jane goes into the coffee store, she thinks: “Maybe I’ll have a hot chocolate – it is cold, after all.” Her purchase has been affected by her mood, and at the point of purchase she decides to make her drink a large – an impulsive trade-up, caused by the need for happiness and ‘justified’ by the weather. Impulse purchase-drivers are everywhere, and gain greater impact and influence when, as a retailer, you identify and nurture them. Retailers need to understand how the shopper’s mindset can be influenced by both external and in-shop factors. If drinks were billed as ‘warming and comforting’ or ‘cooling for summer’, this sales message would have further massaged Jane’s mindset and increased the impulse to buy. Mood is not the only emotion at play, and we’ll explore in the next issue how messaging, strategic placement or specific product selection can heighten impulse motivation – and increase your sales numbers. Stuart Brazier is creative director of Cirka Creative Ltd. www.cirka.co.uk

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BUSINESS

KEEP UP WITH TECHNOLOGY

Oliver Rowbory of The Good Till Co. explores the new trends that coffee shops need to keep up with

s with almost everything else these days, the way coffee shops operate has been transformed by the rise of the internet and the development of sophisticated hardware and software. With so many options now open to a coffee shop start-up, what are the technological developments you should be aware of to ensure success? Provide free Wi-Fi A recent study showed 90% of people in the UK class broadband as an ‘essential’. Despite the 3G and 4G network, many people still look to coffee shops as places for connecting to the internet while out and about. Adopt a cloud-based PoS system A cloud-based PoS system can not only work more quickly and flexibly than a traditional one, but can also be supported at a lower cost. The adoption of smart devices like tablets also enables the cost-effective use of powerful hardware. Swap loyalty for convenience Contactless and mobile payment options have shifted expectations. If you’re limiting people to the cash they have on them, you’re likely to miss out on the up-sell or lose them altogether. Taking convenience a step further, new apps can allow customers to order ahead and cut out queues. Help staff work smarter Smart PoS systems can help you manage staff. You can also dig deeper to see how staff are working, who your best salesperson is, and what your sales vs. wage cost is. Human interaction is valuable, so it pays to use data and technology to enable your team to work smart and feel engaged. Oliver Rowbory is co-founder of The Good Till Co. www.thegoodtill.com

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15/05/2017 09:22

INTERVIEW

The Blend discusses espresso, expansion and ethics with Nick Barlow, head of marketing, digital and the day to day running of the business at Small Batch Coffee

ounded in 2006 by Alan Tomlins and Brad Jacobson, Small Batch Coffee is an independent coffee roaster and coffee shop group based in Brighton. Alan and Brad had previously worked in a seafront café before going on to manage a coffee shop and aid its expansion. “Brad is Australian and a few of his friends over there had some coffee roasting experience,” Nick tells us. “At the time in Brighton there was only really one other roaster, Redroaster, who didn’t make

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SMALL BATCH COFFEE

exclusively speciality coffee, so they saw a gap in the market.” Alan and Brad began roasting coffee as Small Batch in 2007, with Alan continuing to work full time as a barista while Brad tried to drum up some business in and around Brighton. The company started in an industrial unit, and was purely a wholesale business until it moved to its Goldstone Villas location in Hove and opened up a small espresso bar alongside the roaster. Small Batch still has regular customers who date from this early period. Taking some inspiration from Brad’s Australian roots and reflecting the UK coffee ➝

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INTERVIEW

scene at the time, Small Batch initially employed a lot of Australians and New Zealanders. “Independent coffee roasting is such a big thing over there – it’s the norm,” Nick explains. “My brother and sister both live in Sydney, and when I’ve been over there I’ve noticed that they don’t have chain coffee shops on every corner – everyone goes to independent coffee shops. I think that was what interested us more than anything else. Nowadays there’s less influence from Australia and New Zealand because the UK coffee scene has developed its own identity.” The biggest year for Small Batch was 2011, which saw the business go from having one small espresso bar to three sites. A branch on Wilbury Road, also in Hove, joined the Goldstone Villas shop, and was shortly followed by one on Jubilee Street – Small Batch’s first venture into the centre of Brighton. Nick joined the company at this stage, wanting to work for Alan and Brad, who were friends of his. He had previously been working on the coffee carts at Brighton and Hove train stations, which Small Batch supplied and eventually bought.

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In 2013 two more stores were opened in Brighton, one in the Seven Dials area and another in Norfolk Square, and in 2016 a Worthing branch was opened, the company’s first foray outside of Brighton and Hove. In the meantime, the management changed, and Brad moved back to Australia. With the company feeling it needed extra investment, Brad’s shares were sold to Luke Johnson, the man behind the expansion of Pizza Express and the current owner of Brighton Palace Pier; his company is now the majority shareholder of Small Batch. Using this injection of cash, Small Batch has been able to invest in a new roaster, having outgrown its 12kg Diedrich. The new roaster is a vintage 90kg Probat from the Fifties, which, once refurbished, will be installed at in the company’s new warehouse on the seafront in nearby Portslade. The company’s bestseller is the Goldstone Espresso blend, which it uses in its own shops and sells to a large number of wholesale customers. Small Batch sources beans from all over the world depending on what’s in season, and

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INTERVIEW

deals directly with the farmers overseas. “The benefit of having both the roastery and the coffee shops is that we get to be involved in the whole process,” says Nick. “I think that was a real revelatory moment for Brad and Alan when they first opened up the bar; they had worked selling coffee before, but buying the coffee directly from the people who grow it and roasting it yourself means you’re seeing the whole supply chain, which is great. Alan spends a few weeks of the year at origin; he meets the producer, goes to the farm, tastes the coffee, and agrees a price – and then we get the coffee sent over here.” Design Local Brighton firm Chalk Architecture has designed every Small Batch shop since Wilbury Road. Taking inspiration from both the coffee industry and the Brighton location, Chalk has defined the Small Batch look. “To represent Brighton in the design we used reclaimed materials and upcycling, combined with a more urban vibe,” says Nick. “To represent the coffee industry we have industrial fittings, coffee colours and shipping lights, which reflect the fact that coffee comes from all over the world. “The shop at Norfolk Square used to be a bank; it’s an amazing space and the architects came up with some reclaimed metal chandeliers and upcycled wood from Brighton’s West Pier. I also designed a beach mural to go on the wall which adds local character. All the locations are

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“GOING TO AN INDEPENDENT COFFEE SHOP IS BETTER FOR EVERYONE: FOR CONSUMERS, FOR STAFF, AND MOST IMPORTANTLY FOR THE GROWERS AND THEIR FAMILIES IN THE DEVELOPING WORLD” different and blend into their surroundings, but at the same time you can always tell it’s a Small Batch shop.” Staff Small Batch employs around 100 members of staff across its sites, and offers full training whether they are an experienced barista or not. Head of training Laura Lumsden – who is SCA (Specialty Coffee Association) accredited and has competed in the UK Barista Championships – has been with the company for many years. Nick believes that you can teach anyone coffee skills, and that sometimes it’s best to have people with no experience: “We wouldn’t really let someone make a coffee if they hadn’t been through the training process, no matter what their experience was. Sometimes it’s better to have someone new, because if they’ve got experience they’ll have learned a certain way, which might not be the way we do it at Small Batch.” ➝

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INTERVIEW

Future plans According to Nick, Brad, Alan and himself had no idea that Small Batch would become such a success when they started out. Brad and Alan simply wanted to work for themselves and do something different. “Most of our ideas came up over beers on a Friday, so I don’t think that anyone could have foreseen Small Batch’s success. We’re lucky that we came in at the right time and that the industry has grown since 2006,” Nick says. “We try to be nice guys: we haven’t opened up in the Kemp Town area of Brighton, for example, because it’s close to quite a few other coffee roasters. We wouldn’t want all coffee shops to be Small Batch, because it’s actually quite nice on occasion to go somewhere else – and the coffee scene in Brighton is amazing.

“There’s always room for more; I don’t think we’re at tipping point yet, because people are still going to the chains. We need people to realise that going to an independent coffee shop is better for everyone: better for consumers because they’re drinking something tastier, for staff because there are more barista jobs, and most importantly for the growers and their families in the developing world. If you’re drinking speciality coffee then it’s always going to be ethically imported.” In terms of the future, Small Batch plans to continue growing both its wholesale and coffee shop businesses. The new roaster and facility on the seafront will have an attached espresso bar, which is set to be a great location, with seating outside for customers. After that, Nick suggests that it will just be a case of looking for the next location.

SMALL BATCH LOCATIONS Goldstone Villas, Hove Brighton Station, Brighton Hove Station, Hove Wilbury Road, Hove Jubilee Street, Brighton Seven Dials, Brighton Portland Road, Worthing

“OUR FOUNDER ALAN SPENDS A FEW WEEKS OF THE YEAR AT THE COFFEE’S ORIGIN; HE MEETS THE PRODUCER, GOES TO THE FARM, TASTES THE COFFEE, AND AGREES A PRICE”

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15/05/2017 09:41

CoffeeSafe SIMEL.COFFEE

Want to attract customers online? Download my free ‘20 social media hacks for your coffee business’ at: http://simel.coffee/20-social-media-hacks

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FEATURE

UNLOCKING POTENTIAL

Redemption Roasters is a speciality coffee roasting company based in Aylesbury Prison. We catch up with Redemption to explore the difference it makes to the lives of young offenders

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FEATURE

“TO GET A JOB, EX-OFFENDERS’ SKILLS NEED TO BE HIGHER THAN ALL THEIR COMPETITORS”

What is Redemption Roasters? Redemption Roasters is a speciality coffee company with a difference. We roast at Aylesbury Prison, and we teach young offenders how to roast and be competition-level baristas. We ship the coffee we roast to wholesale clients throughout the UK, and have nine ‘apprentices’ learning at the roastery. How did it come about? Reoffending rates are at shocking levels in the UK, mainly due to ex-offenders lacking appropriate skills for employment, as well as prison not exactly being a CV booster. Because of this, the government is trying to get better-quality work initiatives into prisons. As the coffee industry is growing in the UK, we were approached to run a barista school in a prison. We thought about it and instead suggested a roastery. To get a job, ex-offenders’ skills need to be higher than all their competitors. We thought it would make sense to train the guys in both barista and roasting skills; few people have expertise in both areas. After about nine months of negotiation and work, here we are. How do you select the prisoners you work with? Offenders apply in the same way they’d apply for any other prison workshop. We’re currently oversubscribed – word has really got around. We don’t directly choose the prisoners we work with, they’re chosen by Marc, a prison employee who works in the roastery as a senior instructor. We do all discuss who comes in, but he has the final word because he understands the dynamic better

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Redemption roasters June 17 p20-21.indd 19

than us. We don’t have any prejudice against people who have committed a particular crime – the only requirements are that an offender is keen to learn and has a good recent behavioural record. So far, we have been amazed by their abilities, and they’re turning into seriously good baristas. Is Redemption Roasters making a difference? Yes, and the proof is in what our apprentices are saying – they’ve told us that they feel we’re preparing them for work and learning valuable new skills. I don’t think any visitor who comes to the roastery leaves without seeing the difference it’s making for the guys working there. What are the long-term goals? We want to grow our wholesale client base and turn as many of our apprentices into baristas and roasters in the outside world as possible. Hopefully we’ll have enough demand for our coffee that we can roll it out to another prison. We might also look to launch a a chain of coffee shops that employs a percentage of ex-offenders. What’s next for the company? Having established the roastery and the training programme, the elements are all there – we now need to grow. In June, our second employee will start; he’ll help to increase our wholesale client base. We’re also opening a coffee shop and training centre in Lamb’s Conduit Street, Central London. Exciting times ahead! www.redemptionroasters.com

The Blend June 2017 19

15/05/2017 09:54

FEATURE

HOUSE OF CARDS Browns of Brockley, a speciality coffee shop in southeast London, recently stopped accepting cash as payment. The Blend speaks to owner Ross Brown to find out why the decision was made, and what effect it’s had on business

oss Brown made the decision to go cashless after visiting a previous employee who had moved to Sweden. His trip came at a time when the country was making a conscious effort to move towards a cashless society. “During that trip I didn’t have to take any cash. We just didn’t need it – whether we were having a morning coffee in a café, or dinner at a restaurant in the evening,” Ross says. “A while after I came home, I read an article about Sweden’s push towards cashlessness and had a light bulb moment. I realised that, if we went cashless, we wouldn’t need to waste time processing cash transactions or visiting the bank to make deposits. I did some research, and after talking to our staff and regular customers, we decided to make the change in January this year.” Making this decision is a big step for an independent coffee shop; did it affect Browns of Brockley’s takings at all? “So far, it’s had absolutely no effect on our revenue or profit,” Ross says. “The only thing that’s changed in the time since we’ve gone cashless is that we now have to say, ‘I’m sorry, we don’t take cash’ a few times a day – and that’s about it.”

20 The Blend June 2017

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It’s not had much of an effect on the clientele, either. “Most people have been really positive about it,” Ross comments. “Cases where people are unhappy have been very few and far between – it’s far more likely that a customer will have a card on them than be carrying cash.” Does Ross think that cashless coffee shops will catch on in this country? “It is possible,” he says. “Smaller shops may see what we’re doing and how successful it’s been, and follow suit. I think the economic climate is only going to get tougher over the next few years, and if going cashless can save money and time, that’s got to be a positive thing.” The trip Ross took to Sweden opened his eyes to more than just a beautiful part of the world; it changed his business plan, and the way he runs his coffee shop. It may be a long time before Britain catches up with Sweden, but Browns of Brockley is certainly at the forefront of the movement, and it will be interesting following their progress over the next few months and years. Perhaps, in years to come, the speciality coffee industry will look back on this moment as the dawn of the cashless society. www.brownsofbrockley.com

www.theblendmagazine.co.uk

15/05/2017 10:03

FEATURE

“IF GOING CASHLESS CAN SAVE MONEY AND TIME, THAT’S GOT TO BE A POSITIVE THING”

www.theblendmagazine.co.uk

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The Blend June 2017 21

15/05/2017 10:03

FEATURE

“THE AIM WAS TO OFFER SOMEWHERE THAT WAS WARM AND WELCOMING TO ALL FAMILIES, WHERE ADULTS COULD BE ADULTS AND CHILDREN COULD BE CHILDREN”

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www.theblendmagazine.co.uk

15/05/2017 11:45

FEATURE

CHILD’S PLAY C

Keeping children entertained while you’re trying to enjoy a coffee isn’t the easiest of tasks. We speak to Charlotte White of The White House in Hitchin, to find out why they’ve decided to offer a play area in their coffee shop

harlotte White found that visiting coffee shops with her five-year-old son and two-year-old daughter was a nightmare – whether it was a high street chain or an independent coffee house. Not only do many establishments lack the space for prams and pushchairs, but with two children in tow, Charlotte also had the issue of keeping her eldest child happy whilst feeding her youngest, and ended up spending a fortune on snacks. More than that, she felt like inconvenience for other customers who were there for a quiet cup of coffee, or using it as a working space. “My family and I started to plan a childfriendly coffee house; we looked across the UK for inspiration but there was only one similar coffee shop, in London,” Charlotte explains. “However, this one had a soft play area, which is what I was wanting to avoid; I wanted to bring something completely different to the market. The aim was to to offer somewhere that was warm and welcoming to all families, where adults could be adults and children could be children.” The target audience of The White House is families who have children up to school age, and these customers pack out the café during the day. The company also offers private hire opportunities for birthday parties, as well as other occasions such as corporate events,

www.theblendmagazine.co.uk

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christening receptions and baby showers. Charlotte targets her audience largely by word of mouth, so having a good reputation is vital to the business; The White House has also taken advantage of Facebook and other social media platforms to promote itself. Her work seems to have paid off: The White House has a very positive reputation in the local area. Charlotte regularly receives positive feedback from customers, and the private hire offering for parties is booked up until July. How exactly does The White House cater for its specific clientele? “We have puzzles and blocks for the little ones, lots of table top activities, a play kitchen, a penned area with artificial grass and activities on the wall, and plenty of other bits and bobs to keep all ages busy,” she says. “We’re also planning expansion for later this year and early next year, although that store is going to be a slightly different concept.” With no other competition in the area, the future looks bright for Charlotte and her family, and with plans for expansion afoot, it seems the parents and children of Hitchin will have more than enough space to enjoy a good quality coffee in a place where adults can be adults, and children can be children. www.thewhitehousehitchin.co.uk

The Blend June 2017 23

15/05/2017 11:41

FEATURE

“MUSIC IS AS MUCH A PART OF A BUSINESS’S IDENTITY AS ITS NAME OR DÉCOR” 24 The Blend June 2017

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www.theblendmagazine.co.uk

15/05/2017 10:08

FEATURE

Q&A PRS for Music The Blend recently spoke to Gavin Larkins, the head of licencing at PRS for Music, about making sure the music you play is legal, the costs involved in getting a music licence and the wide range of benefits a music licence has to offer What is PRS and how does it work? PRS for Music is a membership society, representing the rights of over 125,000 songwriters, composers and music publishers in the UK and ensuring creators are paid whenever their music is played, performed or reproduced in public. We provide business and community groups with easy access to nearly 15m songs through our licences; the fees are used to pay our members royalties that can support them in continuing to make the music we all love. How do coffee shops apply for a music licence? Coffee shops and cafés can apply for a music licence either online via PRS for Music’s website or by calling us at 0800 068 4828. In most instances, a business will need to purchase both a PRS for Music and a PPL licence. PRS for Music collects and distributes licence fees for the use of music on behalf of our songwriter, composer and music publisher members, while PPL collects and distributes licence fees for the use of recorded music on behalf of its performer and record company members. What’s the costs per year? The cost of a licence depends on the seating capacity of a coffee shop, how music is played (in the background or live performance), and also whether music is played during telephone ‘on hold’ periods. For example, for a café seating up to 30 people, playing background music to customers through the radio, an annual licence will cost just over £128. What are the benefits? Music is as much a part of a business’s identity as its name or décor, and we work closely with customers to help bring their premises to life. Music also plays a vital role in both customer engagement and staff

www.theblendmagazine.co.uk

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productivity, from breakfast to-go in the morning to a pick-me-up drink in the evening. Customers can find silence off-putting, whereas background music can be a conversation starter. The right music can also motivate staff and boost morale, which creates a better customer service. From the quality of the sound system, to acoustics, volume and playlists, music has a huge impact on both customers and staff. Many coffee shops that we speak to are looking to bring customers later in the day when the space is quieter, and having live music or a DJ is a great way of drawing customers in. This can open up your spaces to entirely new customers, and establish you as a destination in the local area. The key to getting the use of live music or a DJ set right is to be clear what your objective is, and then to test it gradually. For instance, open mic events can establish you on a local scene, and you can gauge reactions to different types of acts while they play. Is there anything else that a coffee shop owner needs to know or do before applying? PRS for Music can offer support to businesses who aren’t sure about how music can benefit them – but sometimes the best people to give advice are customers. Coffee shop owners can ask both their staff and customers what they want to hear, and really instil a sense of community by getting everyone involved. Who are the best contacts for a coffee shop looking to apply for a licence? Coffee shop owners should contact both PRS for Music and PPL to discuss their music needs and how we can make their business come to life. www.prsformusic.com www.ppluk.com

The Blend June 2017 25

15/05/2017 10:09

FEATURE

CYCLE CAFÉ

INSPIRATION Cycle cafés are rapidly becoming a trend, intriguing the general public with their quirky combination of cycling and caffeine. Many are set up on popular cycling routes, so that tired cyclists can stop off to rest their legs and have any bike problems seen to. From a business perspective, these establishments are fairly resilient: the income generated from the café often subsidises the lull in demand for cycling-related services during the colder, wetter months. Meanwhile the profit injection from the spring and summer period, when bike sales are high, gives the business increased capital for investment. The Blend has spoken to a selection of people behind the UK’s cycle cafés to find out why they were inspired to set up their businesses, and why they believe the crossover between cycling and coffee works.

26 The Blend June 2017

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www.theblendmagazine.co.uk

15/05/2017 09:13

FEATURE

STAN’S BIKE SHACK

HORSHAM STEVE SOLE, OWNER

When did the business first open? On 4 August 2014 – we’re excited to be celebrating our threeyear anniversary soon. How do you incorporate cycling into your business? A local company, Bike Buddy, offers repairs and servicing to our customers. We also sell cycling accessories and maintenance products, and screen cycling films and events. Where did the inspiration for a cycle café come from? Inspiration came from reading cycling magazines, which frequently featured the best places for cyclists to have a hot drink. I saw a gap in the market in that area, so I set up the café in a disused office building, in a prime cycling location. What do you serve which is specifically targeted at cyclists? We don’t really specifically target cyclists in our food and drink offerings; our focus is serving quality coffee, which is supplied by Horsham Coffee Roasters. We also sell a range of cakes, which are made by my wife, and fresh sandwiches, including our speciality pulled pork variety.

SOHO BIKES

LONDON

NICK HAWKER, CO-OWNER

When did the business first open? June 2014. How do you incorporate cycling into your business? We have a full-service bike shop alongside our café. We also have a workshop where we carry out repairs for customers, as well as selling bicycles and accessories. Where did the inspiration for a cycle café come from? We saw successful examples such as Look mum no hands! and to us, it made a lot of sense to combine the two elements. We considered the fact that the business would be less seasonal in terms of revenue than just a bike shop, as the café brings in income when the bicycle purchasing period is over for the year. The combination of the two elements also creates public interest, increasing our footfall. What do you serve which is specifically targeted at cyclists? We don’t have an overall focus when it comes to the food and drink we serve, concentrating mostly on making it taste as good as possible.

To what do you attribute your success? Our team is friendly and welcoming, which gives us a good reputation. Our focus on serving quality food and coffee is something we also owe a great deal of our success to.

To what do you attribute your success? We’ve always been keen to make ourselves accessible to people from all walks of life. The addition of the café makes the cycling side of the business far more approachable, as it decreases the feeling of exclusivity.

What makes your location suitable for a cycle café? We’re situated on a popular cycle route, so our clientele is always passing through. The market is not overly saturated in this particular area, which means we get a good level of trade.

What makes your location suitable for a cycle café? Our central Soho location gives us a lot of trade among both cyclists and workers in this part of the city. There are also no competitors providing similar services in the immediate area.

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15/05/2017 09:13

FEATURE

MAISON DU VELO

CYCLE HUB

REIGATE

NEWCASTLE

When did the business first open? July 2013.

When did the business first open? Back in 2012.

How do you incorporate cycling into your business? First and foremost we are a bike retailer, selling bikes and offering servicing and repairs. We have cycling memorabilia such as signed jerseys and cycle-themed art on display, and a screen where we show live cycling events, as well as vintage bikes hanging on the walls.

How do you incorporate cycling into your business? We have a cycle workshop offering repairs and servicing, as well as a hire facility for more casual cyclists. We found that the coffee side of the business has majorly taken off, as cyclists always seem to want coffee. We also sell a range of cycling accessories within the store.

Where did the inspiration for a cycle cafe come from? The owner set out to fill a niche in the market, opening the shop to provide high-end French-inspired bikes and cycling equipment. This has evolved with the addition of the café.

Where did the inspiration for a cycle café come from? Our original mission was to promote and encourage the health, economic and social benefits of cycling, which gave us the motivation to set up the Cycle Hub.

What do you serve that is specifically targeted at cyclists? We serve food targeted at cyclists, including protein bars, pasta dishes and protein-rich smoothies. Our coffee is based on a French roast and made through our Gaggia machine.

What do you serve which is specifically targeted at cyclists? We serve a range of healthy snacks, such as fuel bars, which are great sellers with cyclists. We often run cycling-themed food events based around global cycling events, such as serving waffles when there is a race in Belgium. We purchase our coffee through Ringtons, serving their latest blends, and we also bring in guest coffees from local roasters.

JAMIE SPENCER-SMITH, MARKETING DIRECTOR

To what do you attribute your success? Our social media presence is a large part of it, while our events, including demonstration days, film nights and cyclingspecific yoga sessions, give us great presence. Providing free Wi-Fi also draws in a lot of people who are looking for a cool but practical working environment. What makes your location suitable for a cycle cafe? We’re based at the foot of the Surrey hills, which gives us trade from cyclists coming down from London. The fact that we have another café in Cranleigh allows cyclists to ride over the hills and end up at our sister café, which gives customers great convenience.

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JILL HOPKIRK, CO-FOUNDER

To what do you attribute your success? A combination of the staff we have working here, and the customers who buy into the business’s concept. What makes your location suitable for a cycle café? We’re on the C2C cycle route, which gives us a large amount of passing trade. Our location also has an iconic view of Newcastle and a south-facing deck which is great for summer, giving our customers an uplifting environment which incentivises their return.

www.theblendmagazine.co.uk

15/05/2017 09:13

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15/05/2017 15:08

FEATURE

Flying Coffee Bean

REGIONAL FOCUS

BRIGHTON

V&H CafÃ©

www.theblendmagazine.co.uk

Brighton Regional June 17 p29-32.indd 31

ROCKS The Blend June 2017 31

15/05/2017 15:15

FEATURE

The Flour Pot Bakery

ibrant, colourful and creative, Brighton is home to hundreds of coffee shops, each offering something different. The Blend speaks to a selection of Brighton coffee shops to discuss the city’s expanding coffee scene. Chris Campbell from Bond Street Coffee, Dan Pullen from N+1 Cycle Café, Lou Lou Tamadon-Nejad and Stevie Hutton from The Flour Pot Bakery, James Ellis from Flying Coffee Bean and Harry Dyer from V&H offer up their insights into the industry. In the beginning The Flour Pot Bakery started out creating pastries for Brighton stalwarts Small Batch Coffee, eventually opening its own shop; it now has five stores across the city. While it is foremost an artisan bakery, the owners found that people often wanted coffee to accompany their pastries, and it has become an equal part of the brand. Bond Street Coffee opened its shop in the North Laine area of Brighton in 2014, and is the flagship coffee shop for Horsham Coffee Roaster – an independent roaster based in the Sussex market town of Horsham, around 20 miles north of Brighton. Its premises

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had previously been home to a different coffee shop whom Horsham Coffee Roaster supplied; when that establishment went out of business, the roaster decided to open their own café on the site. N+1 Cycle Café, situated behind Brighton’s train station, has been trading for two years, and was founded in a joint initiative by the local council and Southern Rail to encourage more people to use bicycles to get around. V&H Café started trading just over three years ago when the city’s coffee scene was developing rapidly, while Flying Coffee Bean – rebranded in 2015 after starting life as The Waiting Room – has had its stand in Brighton station for around five years. Today As you’d expect from a city with such a varied population, the Brighton coffee scene has a wide-ranging clientele. Harry described his mix of customers as “eclectic, but extremely regular and loyal. We get builders, single parents, lawyers, self-employed people, business owners, other restaurateurs – it’s brilliant. The café has become a real melting pot and networking spot.”

The train station locations of N+1 and Flying Coffee Bean means that they get a different clientele – customers who are looking for a quick fix that doesn’t sacrifice great quality. Both find that they have regular loyal customers early in the morning, with N+1 keeping theirs interested by frequently changing their coffee blends. “I buy 10kg at a time and when it’s gone I switch it to something else,” Dan tells us. “They can taste so different to each other, but we’ve found that it really generates conversation, even among non-coffee experts.” He’s noticed an increasing coffee awareness among the general population, especially among people who are attracted to N+1 foremost for the cycling aspect, with more and more people using both the café and bicycle workshop sections of the business. Over the past few years, the city has seen an extensive list of independent coffee shops opening, forming a community of sorts. That community spirit is incredibly important to the city – at Bond Street Coffee, they note that the Brighton coffee scene is competitive in the right way, with a great sense of sharing. The city boasts a destination to suit every person ➝

www.theblendmagazine.co.uk

15/05/2017 15:16

FEATURE

V&H Café

Bond Street Coffee

www.theblendmagazine.co.uk

Brighton Regional June 17 p29-32.indd 33

“HAVING MY COFFEE BROUGHT TO ME IS SO MUCH MORE RELAXING. THERE’S A TIME AND A PLACE FOR A COFFEE BAR, BUT I THINK THAT SHOULD BE FOR TAKEAWAY”

The Blend June 2017 33

15/05/2017 15:17

FEATURE

The Flour Pot Bakery Flying Coffee Bean

“AN ISSUE THAT IS IMPORTANT TO THE INDEPENDENT COFFEE SHOPS IN BRIGHTON IS LOCAL SOURCING; THE GENERAL CONSENSUS SEEMS TO BE THAT IF THEY CAN GET IT LOCALLY, THEY WILL”

34 The Blend June 2017

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and every taste – somewhere to meet friends, to work, to sit and think (and drink), or simply to get a good-quality coffee and go. In terms of décor they all take a different stance, from those offering subtle nods to the city’s seaside location to those that are veritable treasure troves of unique finds, antiques and trinkets – which the locals love. There is a lot of focus on alternative diets, with the majority of establishments offering at least one non-dairy milk option. “You’ve got to have an offering,” says Dan. “I didn’t know too much about it until I heard lots of people asking for gluten- and dairy-free options. Dairy-free alternatives in particular are expected by the Brighton customer: the population of the city includes a large amount of people who keep to a plant-based diet and lifestyle, either for health or ethical reasons. The Flour Pot Bakery offers an array of dairyfree milk options: soya, almond, coconut and oat milk are all on the menu. Flying Coffee Bean has oat, almond and soya options, while at Bond Street Coffee and N+1 customers can choose between soya and almond. “Veganism is getting really big,” Stevie tells us. “I think a lot of people who choose a vegan diet struggle to create things at home that are tasty, and often want to eat out. We offer a vegan roll, vegan sandwiches, vegan cakes; we even make a vegan mayonnaise.” Another issue that is important to the coffee shops in Brighton is local sourcing; the consensus seems to be that if they can get it locally, they will. Coffee is roasted either on the premises or in the South East, while bread, pastries and cakes are baked and delivered fresh each day by local specialists. “Nearly everything we use at Bond Street Coffee is locally sourced,” Chris says. “The dairy milk we use is from Downsview Farm, which is just up the road in Lewes. The cakes are made by different local people, the pastries are made by a local patisserie, and we’re putting an oven in here to do some of the baking ourselves.” The future The future for the local scene looks exciting, with the introduction of alternative brewing methods and further expansion into the food

and hospitality side of things. “I think slowly but surely, cafés which just do coffee are disappearing. There’s so much good coffee in Brighton, and what people are starting to offer is great coffee and a beautiful environment,” Chris of Bond Street Coffee says. The Flour Pot Bakery’s focus is on continuing to provide excellent customer service. “I see the future of the coffee scene in Brighton as being hospitality-focused and community-led, while still offering a fantastic product and caring about the quality of what’s being sold,” says Lou Lou. At N+1, Dan predicts that a diverse range of products will continue to keep customers interested: “There is more emphasis on food and health, and because of this it’s more of an overall experience when you’re at a coffee shop. It opens up an opportunity for people to be introduced to things which they perhaps haven’t had before.” Flying Coffee Bean, meanwhile, is focusing on alternative brewing methods – and, as their spot at the train station means they sell to takeaway customers, they have started that more independent coffee shops in the UK will start to take cues from Australian coffee culture, with more coffee shops offering waiter service. “Having my coffee brought to me is so much more relaxing. There’s a time and a place for a coffee bar, but I think that should be for takeaway.”

The Flour Pot Bakery

www.theblendmagazine.co.uk

15/05/2017 15:18

ALTERNATIVE MILKS

THE BLEND SPECIAL More and more consumers are moving away from dairy as it falls out of favour, and turning instead towards the booming market of alternatives – from oat and coconut to almond and hemp, offering your customers a range of substitutes is more accessible than ever

PETA’S ETHICAL VALUES p37 www.theblendmagazine.co.uk

Alternative milks June 17 p33-37.indd 35

ALTERNATIVE MILKS

VEGAN CAFÉ p38

PRODUCT ROUNDUP p40 The Blend June 2017 35

15/05/2017 16:22

Photographer: Chris Terry

Registered charity no. 1043886

Choose coffee that changes lives

Zinabua Birhanu, Fairtrade coffee farmer, Ethiopia

When you choose Fairtrade coffee, not only can farmers invest in growing better quality beans, they can build a better quality of life for their families and communities too.

fairtrade.org.uk

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15/05/2017 15:31

ALTERNATIVE MILKS

Dawn Carr presents PETA’s view on using cows’ milk in coffee, and explores why the desire for alternative milks has grown exponentially among consumers

THE ARGUMENT AGAINST: DAIRY MILK

Photo: PETA

s demand for non-dairy options grows – one in five households now chooses plant-based milks – wise coffee shop owners are adding vegan milks to their menus in order to cater for customers who can’t or won’t consume dairy foods. You don’t need to walk far down a supermarket aisle to see the result of the increasing demand for dairy-free choices, including plant-based milks, yoghurts, cheeses and ice creams. In a recent two-year period, the non-dairy milk market grew by an astounding 155%, while sales of cows’ milk and cream grew just 3%. Pret A Manger recently reported that coconut milk was its most popular new ingredient. It’s not surprising that consumers are ditching dairy foods: they are full of cholesterol and artery-clogging saturated fat, and drinking cows’ milk has been linked to an increased risk of prostate cancer and breast cancer. About 60% of adults also have trouble digesting dairy foods, which means they can experience unpleasant cramping and bloating. Saturated fat and cholesterol aren’t the only reasons dairy can break a heart. Cows produce milk for the same reason that human mothers do: to feed their babies. But on dairy farms, the calves are torn away from their mothers shortly after birth so that humans can have the milk instead. Wide-eyed and terrified, they are desperate to suckle but are given a bottle of milk ‘replacer’ and sent away: males to a short life on a veal farm, females to a life following the sad pattern of their mother’s.

www.theblendmagazine.co.uk

Alternative milks June 17 p33-37.indd 37

Animal-based agriculture is also unsustainable. It takes an estimated 1,000L of water to produce one litre of cows’ milk, while it requires just 50L of water to produce one litre of soya milk. Feeding soya beans and other crops to farmed cows, rather than using them to feed humans directly., is also wasteful, and the Worldwatch Institute estimates that animal agriculture is responsible for 51% of all human-caused greenhouse gas emissions. With so many reasons to dump dairy – and so many consumers doing just that – offering vegan options such as soya, almond, oat and coconut milk makes good business sense. In the past decade, the number of vegans in Britain has grown by more than 360%; add to that the growing numbers of dairy avoiders, and that’s a huge market to tap into.

“ONE IN FIVE HOUSEHOLDS NOW CHOOSES PLANTBASED MILKS”

The Blend June 2017 37

15/05/2017 11:57

ALTERNATIVE MILKS

GOING VEGAN London cafĂŠ The Fields Beneath recently made the decision to go vegan, offering only dairy-free milk. The Blend spoke to the owner, Gavin Fernback, to find out how this has affected the business

38 The Blend June 2017

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www.theblendmagazine.co.uk

15/05/2017 11:58

ALTERNATIVE MILKS

Why did you decide that The Fields Beneath would offer only alternative milk? We always got our milk from very high quality farms – organic, single herd, etc. I thought that if you buy the best quality ingredients, they’re ethical by default. I also assumed that cows made milk naturally – I didn’t realise that, like any other animal, cows need to have a calf every year to produce milk. Once I discovered that farmers artificially impregnate cows to make them produce milk and then take their calves away from them, I didn’t feel comfortable consuming dairy, and that was the point where I gave it up. Following that, it took another nine months for me to become more aware of farming, exposing myself to films and articles about cows and the other animals that produce our food and drink; I got to a point where I had to make the café completely vegan. How has the decision to eliminate animal products from your menu affected your clientele? Our mornings dropped slightly in the first few weeks but are picking up again, while lunch trade has increased – we’re having to come up with more interesting sandwiches than ham and cheese, and the efforts are paying off. Our sales initially went down by around 5-10% midweek, but we’re building a new customer base and getting new customers to replace the ones that didn’t want to give up dairy. We recently had one of our top five days ever, takings-wise, so we’re very confident that this will all work out beautifully. During the buildup to us going vegan we spent a lot of time introducing our regulars to the concept with heavy promotions on coffees made with dairy-free milk – we did a ‘30 coffees for £30’ offer and gave each customer three months to use it, so they were saving around £60 each. Many have switched to dairy-free and remain regulars. Has the change affected your profit? Cow’s milk is cheap. Alternative milks are quite a lot more expensive. We have put our coffee prices up by 10p to

absorb most of the extra cost, and we think it’s a worthwhile reason to increase. We’re still in a transitioning period; I think we’re going to become more popular, and we’re getting a lot of support for the way that we’ve changed and how we announced it. What alternative milk do you offer at The Fields Beneath? We use oat milk from Oatly, soya milk from Bonsoy and almond milk from Rude Health. We’re also going to be adding coconut milk and hazelnut milk from Rude Health soon, which are both delicious. How does alternative milk affect the taste of coffee? Oat milk, hazelnut milk and coconut milk all blend really well with coffee – it’s like the difference from one good café’s latte to another, you don’t get an overpowering alternative milk taste. Our customers can’t really tell the difference; we’ve encouraged them to try the alternative milks over the last three months, and many of them say that they wouldn’t know that it was a different product. The coffees in most cafés taste different to each other because of the different beans used from shop to shop, and I think using alternative milk is the same again – no better, no worse, just different. And cruelty-free, of course. Which alternative milk is your best seller? Oat milk is used in around 80% of our coffee sales. We pushed it towards being the bestseller because it’s the best price as well; oat milk is twice the price of cow’s milk, soya milk is three times the price and our nut milks are almost four times the price, so it’s in our interest. It’s also the best tasting and steams the best. One of the most important things to us is that you’re not missing out on anything – you’re still getting a delicious, creamy, steamed, foamy coffee. Without oat milk, I don’t think we’d have been able to make the change; if there had been only soya and almond milks, I don’t know if we would have safely transitioned to being vegan, because it’s too different a taste profile.

“OAT MILK, HAZELNUT MILK AND COCONUT MILK ALL BLEND REALLY WELL WITH COFFEE – IT’S LIKE THE DIFFERENCE FROM ONE GOOD CAFÉ’S LATTE TO ANOTHER”

www.theblendmagazine.co.uk

Alternative milks June 17 p33-37.indd 39

The Blend June 2017 39

15/05/2017 11:58

DAIRY-FREE MILK