The Blend October 2017

October 2017 Issue 5

GRIND

The rise of the café-bar

REGIONAL FOCUS

FELINE GOOD

ITALIAN INSPIRATION

Top spots and the best coffee in Cardiff

The rise of the cat café

Coffee shops with an Italian theme

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Marimba Hot Chocolate Melts are made from 40g of flakes of real single-origin chocolate, available in Dominican Republic white, Venezuela milk, Ecuador dark and sugar free dark varieties.

Our new range of posters and table signs will really help you sell these decadent and delicious drinks.

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WINTER CHESTNUT

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Request a free sample pack or a ÂŁ50 starter pack www.marimbaworld.com Tel: (01279) 714527 Advert template.indd 22

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WELCOME

“WE’RE HOSTING A TRADE-ONLY EVENT FOR THE INDEPENDENT COFFEE SHOP INDUSTRY – THE BLEND LIVE”

W

Issue 5

elcome to the October edition of The Blend. We’ve announced some very exciting news

last month: we’re going to be hosting a trade-only, one-day event for the independent coffee shop industry – The Blend Live. Our focus for the event is going to be on making businesses better by offering sound behind-the-scenes advice on all things business – HR issues, marketing and recruitment amongst other topics. You will be hearing and seeing more about the show in the upcoming months, so watch this space.

In this issue, we’re tackling some of the biggest issues the industry faces, primarily the issue of waste. We’ve spoken to Adam Handling, Masterchef

finalist and creator of Bean & Wheat, a café with a ‘no waste’ ethos. You can read his insights about how to avoid unecessary waste and make the most of everything you have on page 26. We also broach the subject of growth with Darren Elliott of Timberyard, and Darren shares his top tips for business owners opening a second shop on page 24.

We’ve also delved into the latest products in the shop roasters category, as well as the latest celebrity-endorsed craze of matcha. Our special product feature looks at the world of speciality tea, including how to grow your profit in this sector and whether loose leaf or bagged tea is better for business. There is no right or wrong here, but we’ve spoken to a selection of coffee houses to find out what their opinion is.

Enjoy your read, see you same time, next month.

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 Features Editor – Abbie Dawson abbie.dawson@eljays44.com Editorial Assistant – Max Dodd max.dodd@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 Management Managing Director – Jim Wilkinson jim.wilkinson@eljays44.com Editorial Director – Lisa Wilkinson lisa.wilkinson@eljays44.com

Joe Wilkinson Managing Editor

Circulation & Data – Emily Maltby emily.maltby@eljays44.com

@theblendmaguk Published by ©Eljays44 Ltd Printed by Pensord Press Ltd, Gwent, UK The Blend is published 10 times per year by Eljays44 Ltd. The 2017 subscription price is £95. 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 06

NEWS Our roundup of all the latest industry news

22

FELINE GOOD Behind the scenes at London’s first cat café, Lady Dinah’s Cat Emporium

24

TWO’S COMPANY Timberyard explains how it went about opening a second outlet

08

OUT & ABOUT Keep up with what The Blend team has been up to this month

10

OPENINGS We profile five exciting new coffee shops opening around the UK

14

IMPROVE YOUR CUSTOMER SERVICE The first of our three-part series on how to take your service to the next level

26

WASTE NOT, WANT NOT How Bean & Wheat puts its radical waste reduction philosophy into practice

29

ITALIAN INSPIRATION The Blend talks Italian coffee culture and how to create an authentic offering with four of the UK’s top Italian-inspired coffee shops

15 17

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SPECIAL: TEA We find out how to turn tea into profit, debate loose leaf vs bagged, and round up great new tea products – plus a special Trading With featuring Bluebird Tea Co.

46

LATEST PRODUCTS Our selection of the best matcha products and coffee roasters

49

TACKLE DIFFICULT RECRUITMENT TRENDS Why recruitment is becoming an issue, and how to deal with it

THE DAILY GRIND Grind founder David Abrahamovitch talks us through the group’s rapid rise

37

MEET THE ROASTER Discussing the concept of a ‘restaurant coffee roastery’ with Caravan Coffee Roasters

32

REGIONAL FOCUS: CARDIFF Taking a look at the Welsh capital’s fertile upand-coming independent coffee scene

50

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

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NEWS

N

EWS

2017 PERU COFFEE HARVEST HAS GROWN SIGNIFICANTLY

P

eruvian farmers are set to harvest over

end of 2017, the board added in a statement

300,000 tonnes of coffee this year, a 13%

– thus making up a substantial part of the

increase from 2016, the Peruvian National Coffee Board said on 24 August.

About three quarters of this year’s estimated

country’s GDP. Peru’s coffee production lags far behind neighbouring countries Colombia and Brazil, but

harvest was grown in the first half of the year,

it has carved out its own niche of organic and

according to the National Coffee Board. Peru’s

speciality coffees.

coffee exports should total about $820m by the

www.reuters.com

IRON & FIRE SPECIALITY COFFEE ROASTER WINS GREAT TASTE AWARD 2017

G

reat Taste, the world’s most coveted food awards, which celebrates the very best in food

and drink, has announced the Great Taste stars of 2017. Out of over 12,300 products to be judged, Iron & Fire Ltd, based in Shifnal, Shropshire, was awarded a 2-star Great Taste award for its Morning Glory Speciality Blend.

Kevin Burrows of Iron & Fire Ltd explained: “This is our first entry for the Great Taste Awards and we are delighted with the results. Both our wholesale and retail customer base have been organically growing at an exponential rate and so we decided it was time to gain some official credibility by entering for this award. We have a number of speciality coffees, which we roast using superior roast profiles, and we intend to enter more next year.”

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding. www.ironandfire.co.uk

COFFEE SHOP DEDICATED TO WELSH COFFEE TO OPEN IN CARDIFF

C

orner Coffee, a new coffee shop that was founded by coffee enthusiast Chris Corner

The shop’s house roast was developed with The Missing Bean – a company that Chris has worked

and previously operated as a pop-up, is looking

with for a number of years. “It’s a privilege to

to showcase guest beans that have been roasted

have worked alongside The Missing Bean to

in Wales. These will be sold alongside Corner

create a blend for the shop,” said Chris. “We’ve

Coffee’s own bespoke house blend, in addition

created a four-bean blend, incorporating coffee

to homemade cakes, and sourdough bread from

from Colombia, Ethiopia, Rwanda and Peru.

local bakery Pettigrew.

www.walesonline.co.uk

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NEWS INDEPENDENT COFFEE SHOP CHAIN TO OPEN 30 NEW STORES WITH £2M INVESTMENT

ON THE WEBSITE THIS MONTH - www.theblendmagazine.co.uk -

(Business Growth Fund). Bob & Berts

The pros and cons of selling homemade food

is now the third company in Northern

Offering homemade works well in theory, due

Ireland to secure a major equity

to its marketability and the cost reduction

investment from BGF, which is the UK’s

that comes with cutting out suppliers. We

most active investor in small and mid-

investigate whether it’s worth the labour.

sized companies.

BGF’s investment will be used to

P

opular Northern Ireland coffee chain Bob & Berts has announced it is to open 30 new

stores as part of major expansion plans.

Seven facts about Mexican coffee

support the company’s continued

It’s the time of year when Mexican coffee

growth strategy, and once opened the

reaches the height of its shipping period.

new stores will create up to 600 new full

We summarise the top seven things to know

time and part time jobs.

about it before shops opt to serve it as a

Colin McClean, co-owner of Bob & Berts, said

guest roast through the autumn.

the investment from BGF will allow the company to accelerate its growth plans. “The business is

Matcha: The good, the bad and the ugly

growing quickly and we are ambitious to take the

Health fads come and go, but with the

open the additional stores across Northern

next step. We have successfully opened 10 new

number of start-ups exclusively dedicating

Ireland, the Republic of Ireland and Scotland

stores in the last two years, and are looking to

themselves to matcha, it seems highly likely

over the next four years, with the expansion

open a further 30 over the next four years.”

that it’s here to stay. We examine the facts to

being fuelled by £2m from UK investors BGF

www.bobandberts.com

find out if it really lives up to the hype.

The independent coffee shop company will

RANCILIO LAUNCHES ALL-NEW CLASSE 7 ESPRESSO MACHINE

L

ondon-based coffee roaster and tea

panel, and as standard for the UK market,

blender The Drury Tea & Coffee Company

Rancilio’s patented ‘C’ lever steam operation,

has introduced the all-new Classe 7 espresso

which has been designed to reduce repetitive

machine, the most recent addition to the

strain injury.

portfolio of Italian manufacturer Rancilio. This

Incorporated into this model is an automatic

innovative new machine incorporates the very

group head cleaning system, a fully insulated

latest technology and represents the cutting

boiler to preserve energy, an independent cup

edge in modern machine design. Drury has

warmer and cool touch steam arms. Rancilio’s

more than 80 years’ experience in the UK coffee

patented iSteam is now available for the

trade, and has worked closely with Milan-based

first time as an option on the Classe 7. This

Rancilio for nearly 30 years.

is a proven auto frother that produces a rich

NIRVANA-THEMED VEGAN CAFÉ TO OPEN IN GLASGOW

A

vegan café themed around the music of Nirvana is set to open in Glasgow later

Available in two or three group standard and

creamy foam for cappuccinos and lattes that

this year. The café, which has been aptly named In

tall specifications, the Classe 7 is well suited to

is comparable to manually textured milk. The

Bloom, is set to open on Clarendon Place, located

the rigours of the high street coffee shop trade,

foam is so good, it can even support latte art.

in the St George’s Cross area of the city.

but is equally at home in hotels or busy bars.

www.ranciliogroup.com

The vegan eaterie is billed as a ‘cruelty free

What is immediately obvious is the modern good

cafe’, with photos posted on social media showing

looks and stylish finish of the machine, which is

the front of the shop – complete with a logo that

manufactured from stainless steel and finished

appears extremely similar to the font that Nirvana

in a choice of black or white side panels.

famously used to display their name.

Its good looks belie a host of technological

An opening date is yet to be revealed, but

features that represent the cutting edge of

Facebook updates tease that they’re preparing a

espresso technology. It has a back-lit digital

menu featuring ethically sourced food, and drinks

display with full diagnostics, programmable on/

that include Karma Cola.

off function, ergonomic push button operational

www.inbloomglasgow.com

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OUT & ABOUT

O ut & about

The Bianco at Bar Termini, Soho

HERE, THERE & EVERYWHERE

This month, The Blend team has been out and about putting faces to industry names. We paid espresso machine manufacturer La Cimbali a visit, met the team at Rude Health, and were introduced to revolutionary new coffee printing company Ripples. We also had the pleasure of meeting even more wonderful coffee shop owners, enjoying their coffee offering and talking business.

Le Nez du Café at Cimbali

Dropping in on the Rude Health Café in Fulham

At Cimbali HQ

The Ripple Maker, from Ripples, uses printing technology to create amazing images in coffee foam

8 The Blend October 2017

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Meeting Cimbali’s coffee specialist Rob Ward

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OUT & ABOUT

Lovely coffee at Bloom Coffee Co, Bury

Louie Loiue in Camberwell

Tea tasting at Balcony Tea, Hove

Testing the autumn flavours at Bluebird in Brighton

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We visited Flock in London to talk coffee and more

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OPENINGS

OPEN

INGS

FOUR BOROUGHS Church Road, London The unique twist of Four Boroughs’ is that it does not offer fizzy drinks, iced coffee or hot drinks with syrup – instead it serves up gut-friendly choices including probiotic cold drinks and specialty coffees.

Owner Ben Lain, Ed Lochee-Bayne & Tom Mason Covers Around 25 Design inspiration Scandinavian minimalist Roaster Assembly Espresso machine La Marzocco Linea PB Grinder Mythos 1, EK43 www.fourboroughs.co.uk

TWO BROTHERS Stamford New Road, Altrincham Two Brothers is an independent speciality coffee shop that is passionately local and big on hospitality.

Managers Dave and Steve Jones Covers 42 inside, 6 outside Design inspiration Cool, moody and modern, with an engineered industrial feel Roaster J. Atkinsons Espresso machine Sanremo Opera Grinder Mahlkonig EK43 & Mythos One www.twobrothers.coffee

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OPENINGS

BENUGO Spinningfields, Manchester London-based cafĂŠ company Benugo has decided to test the waters in this upcoming area of Manchester.

Owners Ben and Hugo Warner Covers 4 with additional seating locally Design inspiration New York delis, where coffee was hand crafted, sandwiches were made fresh and the decor was urban Roaster Lofbergs Espresso machine La Marzocco Grinder Mazzer Super Jolly www.benugo.com

COFFEE 45 The Tything, Worcester Independent coffee shop situated in The Tything offering sandwiches, cakes, pastries and pretzels all made fresh from locally sourced ingredients.

CORNER COFFEE High Street, Cardiff Previously a pop-up shop in the city, Corner Coffee has now taken a more permanent residence on the high street.

Owner Chris Corner

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Design inspiration Clean, crisp and fresh Roaster Missing Bean plus guests Espresso Machine Faema Grinder Mahlkonig www.twitter.com/CornerCoffee_Co

Managers Charlotte Goode and David Lane Covers 20 Design inspiration A nod to the vintage and industrial local history Roaster Coffee Masters UK Espresso machine Conti CC102 Grinder Quamar M80E www.facebook.com/coffee45worcester

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IN A CLASS OF THEIR OWN

Fracino’s 1 and 2 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar. Retro is available as electric or LPG powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

Lever espresso machine.

R

W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757

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Each group has optimum temperature control.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista. Available in 2 or 3 group versions, the P.I.D. features temperature controllable hot water dispense and boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning new look.

The P.I.D. is available in a choice of gloss white, burgundy, black and stainless steel, featuring an illuminated back panel.

• A Pedigree of Award Winning Innovation and Contemporary Design • British Engineering Technology with Reliability and Simplicity as Standard • The Perfect Choice For Every Coffee Bar

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BUSINESS

IMPROVE YOUR CUSTOMER SERVICE

In the first of a three-part series on customer service, The Blend looks at how to take stock of where your service standards currently are and start embedding a more positive mindset in your staff

T

eaching your staff how to provide good customer service is paramount in running a successful business. People buy from people, and a friendly barista can be the difference between your shop and the one down the road, keeping customers coming through the door.

To start with, it’s important to take note of what your staff currently do when interacting with customers, what your customers say about their experience, and how you deal with the comments that are collected. Here is what you can do:

l Analyse your current successes and challenges in delivering customer service Review your current levels of customer service, looking at surveys, mystery shopper exercises (there are specialist mystery shopper services available) and customer complaints. This will give a true reflection of how your staff work, without them knowing they are being watched and acting differently. In addition, capture the volume and nature of each of the exercises, to ensure that you can focus on the critical aspects first and measure the outcome of the training. l Focus on customer service attitudes, behaviours and skills within the training Use exercises and activities that staff can get practically involved with. Get the team together and role play the barista and customer interaction; ask your staff about their positive experiences with customer service in a retail setting. This will help staff to highlight the issues that prevent great customer service, and to make suggested improvements, embedding a positive mindset. l Review how your customer service standards are captured and communicated It’s recommended that you review your organisation’s customer service standards with a view to enshrining them during training, as well as at team briefings. If you have a small team, you might not have any customer service standards; in this case, you may wish to consider using some of the training time to capture staff’s views on what the standard should be. This will help to enhance your staff’s commitment to delivering excellent customer service.

These three points will give you an opportunity to assess where you are and how you can improve. In the next issue, we’ll take a look at how getting your staff involved with the process can give them extra motivation to raise their standards.

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www.theblendmagazine.co.uk

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BUSINESS

TACKLE DIFFICULT RECRUITMENT TRENDS Jay Staniforth of Vacancy Filler Recruitment Software explains why finding staff is increasingly difficult, and offers advice on how to make your business appealing to potential employees

I

n our last article, we looked at some tips that will help you to hire the best staff. But why is recruitment and retention in this sector such a problem, and what does the future hold?

Recently, several factors have influenced recruitment, both in the hospitality sector and in general. One of these factors is government legislation regarding the National Living Wage, which was implemented in 2016; another is the apprenticeship levy, which was brought in in 2017 and affects larger companies. In addition, unemployment is generally low, and a likely ceiling on immigration post-Brexit will make recruitment even harder.

According to the British Hospitality Association (BHA), hospitality and tourism is the fourth largest industry in the UK, accounting for 4.5m jobs, and is also the sixth largest export earner. Following the economic downturn, the UK hospitality industry returned the highest level of labour productivity growth of any industry – more than double the growth rate of the overall UK economy.

Concerned about the effects of a migration cap on the industry, the BHA is pressing the government to put in place a 10-year phased approach, to allow time for the recruitment of UK workers. However, there is no guarantee that the government will introduce this.

A recent report by KPMG entitled Labour Migration in the Hospitality Sector states that 75% of waiters and waitresses are from the EU, and concluded that at least 60,000 extra EU workers are required each year. The report claims that the hospitality sector is “highly reliant” on EU national workers, with up to 24% of the sector’s workforce consisting of EU migrants, and that the labour shortfall 10 years after Brexit would be one million if EU migration fell to zero from 2019. The problem is particularly acute in London.

So, what can the hospitality sector do about the ‘people problem’, which is likely to be exacerbated in coming years?

There are two principal areas to focus on. The first is your employee offer. What are you providing for potential and

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existing employees that your competitors are not?

Keeping skilled staff is just as important as recruiting new staff – if not more so – and while inevitably staff will be seasonal in some locations, it’s important to ensure that they or others come back at busy times. In addition to this, your marketing and PR profile needs to be reviewed regularly, which should also help to encourage more customers.

The second main area of focus should be your recruitment strategy – reviewing and trying out different recruitment options, using some of them in combination, and perhaps widening the pool of people you look to take on. We’ll look in more detail at these aspects in next month’s issue. www.vacancyfiller.co.uk

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INTERVIEW

THE DAILY GRIND

The Grind group has expanded at a rate of knots since its inception in 2011, offering stylish spaces to coffee-lovers across London. We chat to founder David Abrahamovitch about expansion, diversification – and espresso martinis

D

avid Abrahamovitch opened Shoreditch Grind in 2011, after his father passed away and left him with a mobile phone shop in a building on the Old Street Roundabout. Feeling that the cool, quirky building was made to be a meeting spot, David decided to close the phone business and transform it into a coffee shop, working there part time alongside his day job in tech.

“I had no idea what I was doing, as I guess very few people do when they first start out,” he tells us. “I opened it with my friend Kaz, who’s from Melbourne. He missed the Melbourne coffee scene and was amazed that he struggled to get a decent coffee in London.

Obviously, it’s entirely different now.”

The business’s second outlet, Soho Grind, opened in 2014 – this time featuring a designated basement cocktail bar. Around this time, David left his tech job, and since then the new locations have come thick and fast. Holborn Grind also opened in 2014, followed by London Grind in January 2015 – the first Grind store to feature a full kitchen and an all-day menu. 2016 saw David opening Covent Garden, Royal Exchange, Clerkenwell and Exmouth Market locations, as well as extending London Grind to twice its original size and opening a roastery. The latest addition to the family, Whitechapel Grind, made its debut in March of this year. ➝

www.theblendmagazine.co.uk

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“WE DON’T DO CARBON COPY ROLLOUTS – THE STORE DESIGN REFLECTS THE AREA”

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INTERVIEW

Location and design When choosing locations, David is led by the look of the structure, and a large number of the sites are in listed buildings: he looks for “high character buildings with amazing windows and amazing frontage”.

The store design is a collaboration between the Grind team and Australiabased architects who happen to be friends of Kaz’s. “We don’t do carbon copy rollouts,” he says. “The design reflects the area, the building and the people there – you’ve got different people in the City and in Shoreditch, for example, and we try to reflect that. We have design cues that are consistent across the brand – marble, amazing light fittings, brass and neon signs – but we tweak them for each site.”

Combining tastes Combining a café with a bar, and then with a restaurant, Grind stores offer something for everyone at any time of day, while maintaining a focus on coffee. A lot of the cocktails are espresso-based and the menu works around the espresso martini.

18 The Blend October 2017

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“IT FELT A BIT MAD TO KICK EVERYONE OUT AT 6PM” For David, serving alcoholic drinks seemed like the natural thing to do. “It felt a bit mad to kick everyone out at 6pm,” he tells us.

“Also, our custom-blend espresso makes the best espresso martini we’ve ever had.”

With two successful café-bars under his belt, David then moved on to food, incorporating a full kitchen into London Grind. “With Shoreditch and Soho, we had established a really good coffee and cocktail offering – food felt like the thing we hadn’t tackled.” London, Clerkenwell and Exmouth Market Grinds offer all-day dining, including a brunch menu and relaxed evening meals.

Business Grind’s food, coffee and alcohol sales each contribute roughly equally to the business’s

revenue. “It’s a nice split,” David says. “All of the sites go through peaks and troughs and we’re always working to build on the parts of the day that are less busy, but we have a genuine ‘all day, all night’ offering now.”

Grind caters for many different events, and currently works with several different companies – including Facebook, Instagram, Nike and Airbnb, which often use the space for get-togethers and launch parties. The spaces are also available for private parties, and the business has a mobile coffee setup that can be taken to serve coffee and cocktails at external events.

Across its sites, Grind employs around 200 members of staff, who are mostly crosstrained. “The baristas can make a cocktail and the bar staff are coffee trained – it doesn’t necessarily mean that they can do a morning shift at Shoreditch Grind, where they have to make 200 coffees an hour, but they’re all cross-trained – except for kitchen staff, whose skills are more specialist.”

Training is something that David places a lot of emphasis on, and Grind has its own training facility within the roastery. “We ➝

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INTERVIEW

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INTERVIEW

run all of the training in house with our head of coffee, and we can give SCAE accreditation,” he says. “For us, training is a huge part of the business. It’s important for staff development.”

“WE HAVE A GENUINE ‘ALL DAY, ALL NIGHT’ OFFERING NOW”

Looking forward David puts the success of Grind down to the fact that it maintains an element of fun. “When we started we got a lot wrong, but we got a few things right, and that was making sure the coffee was good and the sites looked cool and were fun,” David tells us. “Going out for breakfast, dinner or coffee is supposed to be fun – otherwise what’s the point? You might as well just get a takeaway.”

Grind stores encourage that sense of fun by playing loud music and allowing the staff to be themselves. Each shop has a lot going on, but David’s ethos is that things should be kept as simple as possible while standards remain high. What lies ahead? “We will absolutely open more,” David says.

“We have nothing in the pipeline right now, because we’ve had seven projects in the 12 months up to March this year. That’s enough for the time being, but we’ve got some locations lined up for next year.”

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12/09/2017 09:13

FOR PROFESSIONALS

FINALLY!

A plant-based range developed especially for baristas Our ‘For Professionals’ range is specially formulated for use in coffee; we have the x-factor when it comes to workability, texture and taste

We only ever use responsibly sourced ingredients and minimise our impact on the environment as far as possible

I’m new Our products are a delicious alternative to syrups (perfect for health conscious consumers)

Discover more about our range at Alpro.com/for-professionals ALPRO_CAFFEIENE_ADVERT_FINAL_(210x265).indd Advert template.indd 2 1

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FEATURE

FELINE GOOD Opened by Lauren Pears in 2014, Lady Dinah’s Cat Emporium is London’s go-to destination for cat lovers and tea enthusiasts. The Blend caught up with Lauren to find out how the business works

T

he first business of its kind in the country, the idea for Lady Dinah’s Cat Café came in 2012, when Lauren – then working as a senior project manager at Sony Worldwide Studios – stopped to pet one of her neighbourhood cats after a tough day at work. She thought how lovely it would be to interact with cats without being outside in the rain; taking inspiration from a cat café she’d once visited in Japan, she wrote up a business plan. By January 2013, Lauren had raised enough money through crowdfunding to set up the café, and it opened in March 2014.

“Opening up this business required a lot of persistence,” Lauren tells us. “As the first fullyfledged cat café in the country, we laid the groundwork for similar businesses that followed.”

Lady Dinah’s Cat Emporium is currently the only cat café in the world to offer afternoon tea with cats, as well as being pioneers of cat yoga and cat speed dating – which many cat cafés worldwide have followed suit in offering. It also offers CPDcertified pet first aid training, cat bingo, board game nights and colouring evenings.

The interior of the café is inspired by cats and Alice in Wonderland. The primary consideration is the function of the space as a café and a cat-friendly environment; once that had been established, it was decorated to make it an exciting and novel place for customers.

Cats and customers Lauren puts the success of the business simply down to the cats. “The cats are peaceful and are lovely companions,” she says. “Their personalities

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reveal themselves more and more over time, so returning customers get to know their favourite cats a little more each time they come back.”

Lady Dinah’s pays close attention to the care of its resident felines, with a scientific and researchbased ethos. “During our live-streaming sessions we talk a lot about the practicalities of keeping cats safe and happy in a colony, and we work closely with animal behaviourists and veterinary professionals.”

Asked whether having cats in a catering environment has presented any problems, Lauren says that it has largely been plain sailing, taking a sensible approach to ensure the café complies with food hygiene rules and cat diet guidelines. “One of our cats, Tink, has an unexplained weakness for brioche, so we simply don’t serve brioche – that way she can’t be tempted!”

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12/09/2017 08:56

FEATURE

“RETURNING CUSTOMERS GET TO KNOW THEIR FAVOURITE CATS A LITTLE MORE EACH TIME THEY COME BACK”

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12/09/2017 08:54

FEATURE

Thinking of opening a second shop? The Blend speaks to Darren Elliott, co-founder of award-winning London independent group Timberyard, to get his top tips for business expansion

TWO’S COMPANY

W

ith Timberyard, Darren and his business partner Ruth spent a lot of time creating a brand that appeals to young professionals, nomadic workers, remote workers and coffee aficionados – anybody who likes to be in a creative and connected space. “As more people own devices and Wi-Fi becomes more readily available, the demand for work space grows,” he tells us. “People want to be connected to the internet wherever they are – they want to be able to do anything at any time.”

Timberyard opened its first shop on Old Street, Shoreditch, in December 2012; it was followed in January 2014 by a shop in Seven Dials, and another in Soho in November 2015. Success came quickly; after opening in Old Street, Timberyard featured in the London Coffee Guide and won a string of awards. The business gathered momentum, and they found it easier to get people to buy into the idea. When pitching for the second shop, Darren and Ruth brought the landlord to see the Old Street site, so that they could understand and appreciate what Timberyard was doing.

“At Seven Dials we had amazing sales straight away. We were constantly changing and refining at the first shop, so by the time we got to the second, we’d done most of the work,” Darren says.

Timing Darren and Ruth expected their first year to be the toughest, creating something ready to duplicate.

Darren explains how time-consuming it is to find a

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suitable property and go through all the necessary legalities – because of this, they were looking for a site for the second shop only six months after opening the first, though they knew they weren’t ready to actually open another outlet at that point.

Cost A privately funded business, Timberyard went back to its initial investors to get the reinvestment for the Seven Dials outlet. It wasn’t quite so easy with Soho. “We spent a lot of time pitching to investors and they weren’t biting,” says Darren. “We ended up taking on a debt. Soho was expensive because of the location; it’s a large space and we wanted it to have the potential to evolve, so needed a lot of kit.

“The biggest expenses are rent and rates. The fitout involves a few substantial costs – contractors, air conditioning and specialist coffee equipment are expensive – but those elements are controllable, whereas rent and rates are fixed.”

Darren suggests that business owners ensure they’ve got the potential to bring in a variety of different revenues. “Perhaps design into your fit-out the ability to lease to another operator who can bring in extra income,” he says.

Balance With the Old Street shop now closed, Darren says that balancing Timberyard’s two current locations is not too difficult. “The shops are near to each other, so we can work efficiently,” he explains. “For example, if Soho is quiet on food sales one day

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FEATURE

while Seven Dials is busy, we can just take the unsold Soho products over to Seven Dials. It would be trickier if the shops were further apart.”

Images © Cephas Azariah

Consistency Timberyard has created a distinctive look that works well in terms of functionality and recognisability, and Darren and Ruth felt it was important to carry it across all the outlets, to maintain the brand’s vision. Equally important to them is that high quality service levels remain the same in all shops.

While consistency is important, openness to new ideas can also be a factor in successful expansion; Timberyard evolves to meet customers’ changing requirements. While Seven Dials replicated the first shop’s model, Soho opened with a membersonly workspace – which customers themselves had asked for. “We listen to our customers to find out what they need and how we can do better,” says Darren. “Old Street was very basic when you compare it to Seven Dials, and Soho is more multifunctional. It keeps it vibrant and profitable.”

“WE WERE CONSTANTLY REFINING AT THE FIRST SHOP, SO BY THE TIME WE GOT TO THE SECOND, WE’D DONE MOST OF THE WORK”

Location In the beginning, Darren and Ruth believed it was important to be central, but they’ve since come to the conclusion that it’s more important to be in a place where you can be immersed in your market.

“Having established ourselves, we now have the confidence to stray out of central London,” Darren tells us. “We’re looking at other cities and at south London; there are lots of places worth exploring.”

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FEATURE

WASTE NOT, WANT NOT Founded by Adam Handling, Masterchef runner-up and owner of The Frog Restaurant, Bean & Wheat is a coffee shop with a difference. The Blend finds out more…

What made you venture into the coffee industry?

I was playing around with the idea of having an outlet for the food we can’t use at The Frog – I hated the thought of produce being wasted needlessly. With Bean & Wheat, we’ve developed a takeaway-friendly offering; exceptional quality coffee and great grab-and-go food are a match made in heaven.

How did you decide on the layout and décor?

Anybody who knows me knows that I’m a stickler for detail, so I knew exactly what I wanted: relaxed yet elegant, and ideal for eating in or taking away. The layout is focused on the counter – we wanted customers to walk in and be immediately presented with what we offer. It also encourages customers to ‘grab and go’.

Why is locally sourced produce important to you?

It’s about reducing waste and having respect for your ingredients. We’re aiming to maintain a biodynamic approach to cooking, staying conscious of where our ingredients are coming from and what their potential is.

People like to know where what they’re buying has come from, and to know that it’s from a good source. Lots of people talk about reducing

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waste and respecting ingredients, but we’re going much further than just talking about it, and people appreciate that they can’t get that anywhere else.

How do you execute your ‘no waste’ philosophy?

We transfer all of the products we aren’t able to use at The Frog over to Bean & Wheat, so the restaurant’s offcuts are never going to waste. The key is to see the potential in the not-so-pretty leftovers, and to have the initiative to create a delicious product from them – that’s what I’m hopefully achieving. If I buy a whole duck, for example, then I want to use every part of it.

Do you recycle the coffee ground waste?

Yes, we have lots of fun coming up with new and exciting ways to recycle it. Our favourite way to use it is in creating a nitro tiramisu. We use chocolate truffle, a shortbread base and half the coffee grounds, then we dehydrate other grounds, blitz them into a fine powder and sprinkle them on top.

This gives the tiramisu an intense coffee flavour.

How can other coffee shops take on your ‘no waste’ approach?

I would always recommend that everyone, not just those of us in the hospitality industry, should try

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FEATURE

to adopt this approach to the products they use.

The best way to do this is to use ingredients that would normally go to waste. Our potted parfaits and butters are made from restaurant offcuts, and my Black & White juice range is made from fruits that aren’t ‘pretty’ enough for supermarkets.

“I THINK PEOPLE PREFER TO EAT IN A PLACE WHERE THE RESPECT FOR THE PRODUCTS AND INGREDIENTS IS EVIDENT”

Is coffee or food the more important aspect of Bean & Wheat?

I’m a chef first and foremost, so for me, the most important aspect is the food and the concept behind it. Our Black & White juice range is also a big part of Bean & Wheat, and something I’m very proud of. Having said that, people do seem to keep coming back for the coffee.

How have customers reacted to restaurantstandard food in a coffee shop?

Aesthetically, the food isn’t necessarily restaurantstandard, as it’s made for the grab-and-go market. However, the ingredients and the flavour combinations are similar to what I use in my restaurant. Customers have responded to the concept well – I think people prefer to eat in a place where the respect for the products and ingredients is evident.

Would you consider opening more coffee shops?

I would love to – but not just for the sake of it. I need to make sure that there are enough byproducts from the restaurants to sustain products in Bean & Wheat, otherwise it defeats the purpose.

www.theblendmagazine.co.uk

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12/09/2017 10:28

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15/08/2017 12:51

FEATURE

ITALIAN

INSPIRATION The home of espresso, Italy is renowned for its traditional and distinctive dark roast coffee. It has stood the test of time, with a strong following of people who believe that this is the only way coffee should be prepared.

The Italian coffee surge originates back to the early Sixties, when a dramatic increase in urbanisation saw espresso bars acting as communal social spaces.

In addition, coffee prices were strictly controlled by local authorities – provided it was consumed while standing up. This encouraged the well-known ‘stand up bar’ culture. This concept has made its way across to the UK, with coffee shops dedicated to the Italian style.

The Blend speaks with four of the UK’s top Italian-inspired cafés to find out how they include an Italian essence in their coffee houses and why they chose to follow this route.

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12/09/2017 09:15

FEATURE

BEANS & GREENS

KINGSTON UPON THAMES FREDRIK JONUNG, CO-OWNER Why did you choose an Italian style for Beans & Greens?

I was looking for a way to move away from my previous job as an investment banker. After having talks with my wife, who is herself Italian, and visiting her family over in Naples, experiencing the great coffee from that area, I knew that this was an industry I wanted to go into. I saw there was a niche to provide Italian coffee in the area and after talks with some friends who work in the catering business, I decided to set up Beans & Greens, which has been incredibly successful.

What do you serve that is quintessentially Italian?

The coffee is a key focus, with our Italian coffee from Kimbo providing a heavier and stronger flavour that many lighter coffees – which are popular in this country – lack. We try to make our coffees traditionally, such as making our cappuccinos with thicker foam and no latte art; the meaning of cappuccino is ‘the bald head of the monk’, so it should be served with a small rim of espresso on top. Our fresh juices and pastries are also in keeping with the Italian theme.

How is Beans & Greens styled in an Italian way?

We took inspiration from the Vespa, with a lot of art hanging up that focuses on the scooter, as well as a range of imagery of classic Italian landmarks and landscapes.

Does the Italian style attract a particular clientete?

The majority of customers are Italian, which makes me feel like the odd one out! They can tell that things are done in a classic Italian way, and frequently order in Italian. Our juice offering, paired with a partnership we have with a local gym, also brings in a lot of health- focused people.

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LABORATORIO ESPRESSO

GLASGOW

SCOT McGARRY, CO-OWNER

Why did you choose an Italian style for Laboratorio Espresso?

After visiting Italy several times, I really enjoyed the fastpaced coffee culture, standing at the bar for an espresso, and this inspired me to create a coffee shop of my own.

What do you serve that is quintessentially Italian?

The primary focus for us is the coffee. The coffee at times comes from an Italian coffee roaster called Gardelli, but we also use Berlin-based roasters Five Elephant and The Barn, and Denmark-based roaster La Cabra. Our concept is to source the best coffee from all over the world and serve it in Glasgow, keeping our customers intrigued by changing things up every three months. On our menu, we also have Italian pastries, juices, biscuits and cannoli.

Does the Italian style attract a particular clientele?

The café attracts a range of customers, from coffee experts to students to local office workers. People don’t necessarily come for the Italian style we have, they come because they know that we have great coffee, friendly service and free WiFi. How is Laboratorio Espresso styled in an Italian way?

We have quite a small space, with only 12 seats inside and 16 outside, which promotes the Italian way of enjoying a quick espresso as opposed to lounging around. The wood used for the café has been recycled and the walls are cement particleboard, sanded to look like cement. This gives it a fairly masculine and minimalist feel, but this was mainly done to ensure the café is built to last. We have brick flooring and concrete and brick counters, and the tables are fixed to the floor to stop them moving around.

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12/09/2017 10:54

FEATURE

LITTLE ITALY ESPRESSO BAR

HADDENHAM SIMON KEELEY, OWNER

How is an Italian essence captured in your café?

Without a doubt, it is our staff. Providing fast, friendly service is absolutely crucial in the coffee industry; we have a jovial atmosphere with friendly staff and great playlists, even when we first open at 5:30. Sticking to a traditional style is highly important – we make all our products in-house, baking incredible cakes and pastries from scratch.

Why did you choose an Italian style for Little Italy?

I have done a lot of travelling out to Italy and I remember the little three-wheeled Vespas delivering groceries, and I thought it would be a fantastic vehicle to utilise somewhere – so this is what we started with, installing a small battered coffee machine on the back of a Vespa. I have had a love for coffee from a young age. For the company’s 10-year anniversary we sent the first coffee cup to space.

What do you serve that is quintessentially Italian?

We move with the times and always look ahead to see what trends are catching on, but have always stuck with the medium-dark Italian roast coffee, a Columbian and Ethiopian arabica blend that our success was built on. We don’t offer a cup size above 12oz, as this follows the Italian style, steering away from the huge milky coffees that other cafés offer.

Does the Italian style attract a particular clientele?

We attract a huge range of customers, as Italian coffee culture is very accessible. People often come in knowing what they’re going to get, and generally have more serious coffee orders, avoiding additives such as syrups.

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MOKA CAFÉ

PADDINGTON

KEVIN CHANDLER, DESIGN AND BRAND MANAGER

Where did the Italian inspiration for Moka come from?

It is a pre-existing concept from Italy; Moka is owned by an Italian organisation called Gruppo Cremonini, which has several cafés over in Italy, and we were asked if we would open one in the UK that was based on their branding.

What do you serve that is quintessentially Italian?

We serve Lavazza coffee, which is the number one commercial brand in Italy. We found that when we trialled some classic Italian dishes they were poorly received, as many were very unfamiliar to the UK market and proved unsuccessful. We adapted our menu, opting to serve more recognisably Italian dishes such as lasagne and classically topped pizza slices.

Does the Italian style attract a specific clientele?

We have taken elements from the cafés in Italy, but we decided to adjust this slightly to ensure we appeal to a wider audience.

A great amount of our trade is to Italian tourists, as we are based next to Paddington station. This also gives us a large amount of commuter trade.

How is Moka styled in an Italian way?

It is based on the rustic Italian café style, with vintage wood flooring, but there a modern twist as customers enter, with white tiling and a digitally displayed menu. We took a trip over to Italy and took inspiration from the way they lay out the counter and display their offerings there.

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12/09/2017 10:25

FEATURE

KIN & ILK

REGIONAL FOCUS

KIN & ILK

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CARDIFF

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12/09/2017 10:19

FEATURE

The Plan

D

efinitely one to watch, the Cardiff coffee scene has been simmering since the early Noughties. The Blend speaks to Trevor Hyam at The Plan, Ian Hayman at Uncommon Ground, Haydn Darke at KIN & ILK and Rob Cooper at The Little Man Coffee Co. to discuss the past, present and future of coffee in the city.

First on the scene, The Plan opened in Morgan Arcade in 2002, and has been in the same spot ever since. Manager and UK Barista Championship Finalist Trevor joined the business in 2007.

The Little Man Coffee Co., Uncommon Ground and KIN & ILK followed later, all in quick succession. Ex-bar manager Rob opened Little Man Coffee in 2014 opposite what was then a building site. Having worked late nights in the past, Rob switched to early mornings making coffee, and places emphasis on hospitality as well as a speciality product.

Uncommon Ground opened in 2015, with brothers Ian and Paul setting up shop after

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Uncommon Ground

becoming increasingly frustrated in their previous roles – Paul at a chain coffee shop, Ian working as a photographer. KIN & ILK was set up by David Davies, Alex Jenkins and Rhys Champion in January 2016, with the trio aiming to bring something different to Cardiff’s coffee scene. Haydn joined as commercial manager at the same time.

In the beginning When The Plan opened in 2002, the coffee scene in Cardiff was non-existent. “The scene was developing in London, but even there it was quite young,” says Trevor. “We were one of the first places in Cardiff to start working with more advanced techniques – I wanted to introduce that very early on.”

Over a decade later, Ian and Paul of Uncommon Ground spotted their opportunity to help the scene expand. “We thought there was a gap in the market,” says Ian. “You could get a decent cup of coffee, but it wasn’t like Bristol, for example, where the

speciality scene had been flourishing for a few years.”

When Rob opened Little Man Coffee in 2014, he was excited about where the Cardiff coffee scene could go, and how he could help to develop it creatively. He’d seen the quality available in cities such as Bath, and felt that Cardiff was lacking in comparison. “I did have an interest in coffee, but I was more interested in potential,” he tells us. “We don’t just do coffee – we try to be a blank canvas for people, an empty stage. We have lots of events going on, art exhibitions on the wall, board meetings and art in rotation, and I’m equally interested in ethics and doing things properly.”

Clientele With more speciality coffee shops opening in the city, the popularity of the scene has increased, as has customers’ awareness of coffee. “People looking for speciality coffee always seem to come to us – we’ve had that kind of customer for a long time,” says ➝

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FEATURE

The Plan

Trevor. “We’re focused on quality and technique in terms of coffee, but we’re not pretentious about it. We have a broad customer range, serving both those who are really into coffee and those who come in and want a ‘normal’ coffee. We’re all-inclusive – everybody’s welcome and it’s very relaxed.”

Uncommon Ground also gets a real mix of customers, including many university students. “We’ve got lots of power points under the tables for people to come and work – we don’t have a problem with people staying too long,” Ian tells us. “Overall, the clientele is much more mixed than I thought it would be.”

KIN & ILK boasts two locations, both situated near offices, although the Pontcanna site also gets local residents visiting. “At Pontcanna we have regulars who live upstairs and they come in every day,” says Haydn. “The shop in the Capital Quarter is in a massively up-and-coming area – it’s close to Finance Wales and NHS Wales, and there’ll soon be 800 students coming in. They’re going to become a massive part of it.”

Rob describes the customers at Little Man Coffee as “young, creative and entrepreneurial”.

“When we set up, the considerations we made were to have slightly bigger tables for people to work on,” he tells us. “Sometimes coffee shops can be quite distracting, but we have a lot of people involved in co-working who come and spend the day here. We encourage people to come and work by doing unlimited coffee all day for £5.”

The present “The current coffee scene is thriving,” says Trevor. “It’s taken a long time to get there – a

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Little Man Coffee Co.

few years ago the offer was very limited – but in the last few years it seems to have grown and flourished.”

“People’s perceptions of coffee have changed over the past few years,” Ian tells us.

“They’re more interested in quality, and they want to shop independently instead of with the chains. It’s like the new pub.”

Haydn agrees with Ian’s assessment. “It’s moving quickly – there are more cupping events happening and more people are coming in looking for quality rather than just a coffee to go.”

From Rob’s perspective, the scene is maturing as more shops are getting past the 12-month period and settling into the city’s scene. “The competition isn’t among speciality shops,” he says. “People will try a single origin Kenyan or a nice loose leaf tea, and they’ll never go back to the chains. Once you’ve had great coffee and a great experience, you’ll always be chasing that.”

Onwards and upwards As the scene grows and the quality continues to improve, the feeling among the shops is one of excitement.

“I think that, looking forward, the quality of coffee will continue to grow,” says Haydn.

“Even the chains are improving the quality of their coffee, because they’ve seen that a huge part of the marketplace is being taken by independents who are pushing the level up. I also think there’ll be an emergence of businesses that are mindful of the environment, as well as increased technology and digital integration.” For KIN & ILK in particular, the future will bring a confirmed

new site opening in an apartment block, and it’s also looking to expand its line of coffee pods in partnership with local student accommodation.

Trevor at The Plan believes that more shops will open. “I think the scene here is going to continue to grow all the time – we’ll see more businesses popping up in unusual places,” he tells us. “We’re seeing more coffee carts and stalls. It might be a bit hit and miss – it depends how good their kit and skills are – but the scene is strong and thriving.”

Rob predicts that more shops will become café-bars, latching on to different trade patterns, getting licences and staying open later. “I think there’ll definitely be a creep towards that. Lots of people want to do coffee, and it’s exciting that there are new people getting on board all the time.”

He is opening another branch of The Little Man Coffee Co., and has also invested in a tuk-tuk to allow him to do mobile coffee at local events. “Less people are going to events and getting drunk, they want a coffee – and a decent coffee, not a polystyrene cup with instant in. In Cardiff, there are so many venues within proximity, and there’s a lot going on. We need to be able to take the coffee to the masses. We’ll go wherever the people are.”

While Ian and Paul have no immediate plans for expansion, they certainly wouldn’t say no to opening a second shop. “The money we borrowed to open will be paid off soon, and we’ll be looking to reinvest again,” Ian tells us. “We’re also looking to grow the roasting side of the business next year, perhaps doing more wholesale.”

www.theblendmagazine.co.uk

12/09/2017 10:20

FEATURE

KIN & ILK

Little Man Coffee Co.

Little Man Coffee Co.

“PEOPLE GO TO EVENTS AND WANT COFFEE, NOT ALCOHOL”

KIN & ILK

KIN & ILK

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Uncommon Ground

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12/09/2017 10:20

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12/09/2017 12:22

TEA SPECIAL

THE BLEND SPECIAL While the classic builder’s brew will never go out of style, many customers now look for something more when they come in for a cuppa – think ethical, think artisanal, think precision brewing and beautiful presentation. Our guide helps you get the most out of your tea offering

MAXIMISING TEA PROFITS p38 www.theblendmagazine.co.uk

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TEA

I BAGGED VS LOOSE LEAF p40 I TRADING WITH p42 I LATEST PRODUCTS p44 The Blend October 2017 37

12/09/2017 10:22

TEA SPECIAL

BREWING UP A PROFIT Felicity Fowler, JING Tea’s head of hospitality in the UK and Europe, gives five top tips on how to build and present a tea offering, including why you should taste-test blind and how to create Instagram-worthy moments

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ith a tough outlook in hospitality due to food inflation rates, challenges in staff turnover and unpredictable guest occupancy, it’s now more important than ever to create an exceptional tea programme that guests enjoy and are happy to pay for, and that attracts new customers to your venue. This is the opinion of Felicity Fowler, JING Tea’s head of hospitality in the UK and Europe. Here are five tips on how to create a tea programme worth paying more for, while controlling your costs in order to maximise profits.

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Make the tea precisely with one-cup brewing Large teapots might sound appealing, but the leaves will over-steep in the water, bringing out the bitter and astringent notes, while the water will cool down quickly and much of the tea will be wasted. Instead, weighing your tea using one-cup brewing methods will save you money and guarantee a delicious cup.

Plan your menu wisely Green and herbal teas are driving the move away from traditional black teas with milk, but you still need some classic options. Offer teas at different price points, and guide customers toward rare, premium and seasonal teas.

Learn how to sell tea You should expect your tea partner to train your staff not only to make tea well, but also to understand the basics of how to recommend tea for customers, and how to upsell teas that they will enjoy.

Choose the right loose leaf tea Teabags are great for hotel rooms or for a cuppa at home; in hospitality, however, serving loose leaf tea gives you access to a much wider choice of teas, as well as allowing you to control your costs. When choosing your teas, don’t be afraid to taste them blind versus competition – they should have complex characters, with flavours that really sing. Choose teas with a known provenance that will differentiate you from the high street, and that guests will be willing to pay for.

Serve it beautifully Tea is usually served at breakfast, at the end of a meal, or as the centrepiece of an afternoon tea, so getting it right can leave a lasting impression. Create that ‘Instagram moment’ by using glass teaware so that customers can see the leaves unfurl, or by displaying the teaware on a tray. Serving the tea in the brewing vessel with a sand timer and instructions creates a memorable experience for the customer, and even saves time on service for your back-of-house team.

www.theblendmagazine.co.uk

12/09/2017 10:17

C

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We get it. Grabbing a coffee in a to-go cup is easy.

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Our vacuum insulated Wide Kanteens keep drinks hot for up to 14 hours.

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08/09/2017 12:49

TEA SPECIAL

LOOSE TEA OR TEA BAG?

Deciding whether to serve loose leaf or bagged tea is a crucial step when introducing or revamping your speciality tea offering; three in-the-know cafès tell us which option they chose and why they came to that decision

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s a coffee shop offering that is increasing in popularity, stocking a varied selection of teas is a great way to please customers and grow your profit. But how should you serve it? The Blend speaks to a selection of shops to discover what they do.

Gonçalo Cid – Pot Kettle Black, Manchester “We use loose leaf for black teas, green teas and herbal infusions. This allows the leaves to expand freely in the hot water and release all the flavours and aromas. We also find that customers perceive loose leaf teas to be a better-quality tea.

“We weigh the tea in the strainer and then add hot water. For takeaways, we time the brew according to what’s recommended, for stay-in customers we serve the tea so that they can brew to their preference.”

Tim Franklin – The Shed Antiques & Coffee, Shrewsbury “We use Suki Tea bags because of the convenience, as we are primarily a takeaway establishment. We do offer pots of tea for anyone wishing to sit down, but still use tea

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bags so that customers can alter the strength of the brew.

“We chose Suki Tea due to its ethical sourcing policy and it’s range of flavour combinations, and we also felt that there is no compromise of flavour between Suki Tea’s loose leaf and tea bag products.”

Lewis Windeatt – Stokes Tea & Coffee, Lincoln “We use loose leaf tea in all three of our cafés.

In our High Bridge café, we serve loose leaf tea in teapots with a winged strainer, in the Collection café we use a Stump teapot with inside infusers, and at our new Lawn café we have cast iron teapots with inside infusers.

For takeaways, we use tea bags for speed and convenience. We have empty tea bags that we can fill with our wide selection of loose leaf teas, if the customer wishes. We sell both tea bags and loose tea in our retail shop, on our website and to wholesale.

“We brew all our teas in the same way, using a water boiler and either crockery for sit-in customers or doubled walled paper cups for our takeaway customers.”

www.theblendmagazine.co.uk

12/09/2017 09:23

TEA SPECIAL

“STOCKING A VARIED SELECTION OF TEAS IS A GREAT WAY TO PLEASE CUSTOMERS AND GROW YOUR PROFIT”

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TEA SPECIAL

trading with

KATE LANCLEY

wholesale manager, Bluebird Tea Co.

The Blend speaks to Kate Lancley of Bluebird Tea Co. about why the market for tea in coffee shops is expanding and how Bluebird can help invigorate a tea offering

“CERTAIN OUTLETS PREFER LOOSE LEAF AS IT PROVIDES THEATRICALITY”

What proportion of the business is made up of the coffee shop market?

Our wholesale division was created two years ago to target the coffee shop market, so this is a growing area of the business for us.

What products do you supply?

We have over 80 blends available to our customers, with the most popular flavours being made available to purchase wholesale.

Classics, including English breakfast and green teas, are a significant part of our offering, as well as new exciting flavours. We also offer an extensive range of exciting naturally flavoured matchas, including our classic matcha and a selection of other flavours, such as lemon, orange and chocolate.

Do you provide a greater amount of loose leaf or bagged tea?

We find it varies depending on the style of the establishment. Certain outlets prefer our bags as they can be made faster and sold in takeaway cups, whereas others prefer our loose leaf as it provides an element of theatricality in the service.

CONTACT Telephone: 01273 805303

What is done to ensure ethical trade?

Krisi wrote a book called World Atlas of Tea, leading her and Mike to travel across the globe to the tea plantations that supply to Bluebird and ensure it is being ethically sourced.

Twitter: @bluebirdteaco Instagram: @bluebirdteaco Website: www.bluebirdteaco.com

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How do you market the business?

Word of mouth proves the biggest success for

us, as our teas become renowned in areas we have a strong presence in. Social media is an effective tool for us, with Bluebird pages posting regular updates and ‘tea-spiration’ across Instagram, Facebook and Twitter.

Our customer service is incredible, which profoundly contributes to the company’s success and portrays us in a positive light, keeping to the brand’s ethos of spreading happiness. We are highly selective over the types of establishment that sell our teas, as we want to keep the brand highly regarded in terms of service quality.

Where do you see the tea industry progressing within the coffee shop market?

Tea is certainly on the rise with the amount of varieties that are available, along with its versatility to create other drinks such as cocktails, the popularity increase in matcha and people’s undying love of classic brews. Consumer knowledge of tea is expanding rapidly, further improving its position in the market.

To give coffee shop owners the chance to plan their tea offering based upon the time of year, we offer our special seasonal blends to our wholesale partners earlier, allowing them to incorporate it into their menu.

Have you anything new in the coming months?

We have just launched three new matcha flavours, Ice Cream Matcha, Salted Caramel Matcha and Chilli Kale Matcha. As well as these, we have the autumn guest blend Banana Bread Chai and our returning favourite Spiced Pumpkin Chai. We have also launched a new wholesale information pack, which includes even more tea – including Blue Raspberry and Rhubarb & Custard.

Opposite page images: top left © @offbeetfood, top right © @glazed_coffee

When was the business founded?

The company was founded in 2013, and the the two co-founders Mike and Krisi opened their first Brighton-based store in 2014. This remains the flagship location for the company.

www.theblendmagazine.co.uk

12/09/2017 10:26

TEA SPECIAL

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TEA SPECIAL

LATEST PRODUCTS

LOOSE LEAF

TEABOX Imperial Breakfast Tea Flavour profile: Gentle date sweetness, with Assam maltiness and notes of nutmeg.

Brew time: Five minutes with 2.5g of tea at 85-90°C. Price: £79.06 per 1kg www.teabox.com

ETEAKET Tomatin Whisky Tea Flavour profile: Three black teas from Assam, Ceylon and Fujian, with added bergamot and cornflower flavours. Aged in a Tomatin Whisky barrel to pick up complex smoky, fruity flavours.

Brew method: Steep for three minutes.

Price: £6.95 per 50g www.eteaket.co.uk

EDGCUMBES Hand Blended Speciality Earl Grey Flavour profile: Distinctive Earl Grey orange and lemon notes.

Brew time: Three minutes.

Price: £4.50 per 100g www.edgcumbes.co.uk

T-STICKS Zen Green & Lemon Flavour profile: Balanced with a burst of natural lemon.

Brew time: Stir a T-Stick into 250-300ml of boiling water for four to five minutes.

Price: From £3.99 per 37.5g for 15 infusion sticks www.t-sticks.co.uk

ADAGIO Ti Kuan Yin Flavour profile: Warm, soft and soothing, with notes of toasted walnut and tender collard greens.

Lingering floral aroma, lightly orchid and gently astringent.

Brew method: Two to three minutes at 80˚C. Price: £50 per 454g www.adagiotea.co.uk

JING TEA Phoenix Honey Orchid Ooolong Flavour profile: Fruity, floral and sweet, with a roasted richness and a touch of astringency.

Brew method: Infuse for three minutes at 100˚C – repeat up to three times.

Price: £15.40 per 50g www.jingtea.com

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FRUUTEA Summer Fruit Punch Flavour profile: Red berries, blackberries, strawberries, raspberries, apples and oranges.

Brew time: One teaspoon for three to five minutes at 100°C. Place in the fridge and add ice to enjoy cold.

Price: £4.95 per 50g www.fruutea.com

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12/09/2017 10:14

TEA SPECIAL

DRURY TEA & COFFEE CO. English Breakfast Tagged Tea Bags Flavour profile: Bright, clear colour, medium strength and invigorating flavour.

Brew method: Steep in boiling water for two to three minutes.

Price: £3.55 per 100 tea bags www.drurycoffee.com

LATEST PRODUCTS

TEA BAGS

RINGTONS Breakfast Two Cup Tea Bags Flavour profile: Malty, strong and rich Assam flavours, paired with the full flavour of Kenyan tea.

Brew time: Brew with freshly boiled water for three to five minutes, then add milk if desired.

Price: £3.60 per 100 tea bags www.ringtons.co.uk

IPPUKU TEA Sencha Green Tea Flavour profile: A balance of sweetness, acidity, and ‘umami’, a full, rich and smooth flavour.

Brew method: One minute at 70-80˚C, or one hour in cold water for up to 2L. Price: £5.80 per 10 pyramid tea bags www.ippukutea.co.uk

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LOVE IN A CUP English Mint & Rose Pyramid Teabags Flavour profile: Refreshing and crisp – single-estate peppermint rounded out with red rose petals.

Brew time: Three to four minutes in hot water.

Price: £14 per 50 tea bags www.loveinacup.co.uk

HOOGLY TEA Chill Out Mint Flavour profile: Fresh tasting herbs with peppermint, spearmint, eucalyptus and pine needles.

Brew method: Brew in hot water for at least five minutes.

Price: £4.75 per 15 tea pyramids www.hooglytea.com

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PRODUCTS

LATEST PRODUCTS

MATCHA

KANUKA TEA Japanese Matcha powder Serving suggestion: Mix half a teaspoon of matcha into a paste with 40ml of cold water. Add 150ml of water heated to 70°C. Whisk in an ‘M’ shape until frothy.

Price: £17.95 per 40g www.kanukatea.com BLUEBIRD TEA CO. Ice Cream Matcha powder Serving suggestion: For an Ice Cream Matcha latte, use a half teaspoon of matcha made into a matcha shot with almond milk and a dash of vanilla.

Price: £32.50 per 100g www.bluebirdteaco.com CANTON Organic Matcha powder Serving suggestion: Two 1g scoops of matcha in 100ml of water at 75°C. Whisk in a brisk ‘W’ shape until the powder is well blended and forms a frothy head.

Price: £30 per 30g www.cantonteaco.com

IPPUKU TEA Premium Matcha powder Serving suggestion: Put one teaspoon of matcha into a bowl through a tea strainer. Add 100ml of warm water and whisk until frothy.

Price: £12.50 per 30g www.ippukutea.co.uk

YUMCHAA Matcha powder Serving suggestion: Use as a standalone product, in a matcha-peach smoothie or a matcha-infused coconut latte.

Price: £15 per 40g www.yumchaa.com

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12/09/2017 10:10

PRODUCTS

MIGHTY MATCHA Matcha powder Serving suggestion: Great straightup both hot or cold. It can also be sprinkled on muesli or blended into healthy juices and smoothies.

Price: £12.50 per 30g www.mightymatcha.com

JING Matcha powder Serving suggestion: Whisk half a teaspoon of matcha into water heated to 80̊ C, until it forms a smooth paste. Add remaining water and whisk in an ‘M’ shape until frothy.

Price: £24 per 30g www.jingtea.co.uk

TEA PEOPLE Pineapple Green with Matcha loose leaf tea Serving suggestion: Steep one teasapoon per cup for two to three minutes, in 80-85°C water.

Price: £19.10 per 500g www.teapeople.co.uk

CLEARSPRING Japanese Organic Matcha Shot Serving suggestion: Whisk into hot water or blend into a high-quality plant milk.

Price: £0.89 per 1g single-serve sachet www.clearspring.co.uk

KINETA DRINKS Peruvian Ginger Matcha drink Serving suggestion: Best served chilled to bring out the fresh milled and pressed Peruvian root ginger, Sicilian lemon juice and Devon spring water, giving a subtle matcha flavour.

Price: £2.29 per 240ml www.kineta-drinks.co.uk

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PRODUCTS

LATEST PRODUCTS

ROASTERS

COFFED SR5 Capacity: 5kg Daily output: 90kg Size and dimensions: H 166cm x L 143cm x W 81cm Price: £11,200 www.coffed.pl

GOLDEN ROASTERS GR5 Capacity: 5kg Daily output: 90kg Size and dimensions: H 150cm x L 170cm X W 125cm Price: £10,500 www.coffeeomega.co.uk

DATGEN ROASTERS DR5 Artisan Golden Capacity: 5kg Daily output: 85kg Size and dimensions: H 147cm x L 175cm x W 114cm Price: £14,300 www.datgenroasters.com

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TOPER Toper Coffee Roaster Capacity: 5kg Daily output: 75kg Size and dimensions: H 131cm x L 162cm x W 124cm Price: £11,754 www.topercoffeeroasters.co.uk

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12/09/2017 10:12

MEET THE ROASTER

MEET THE ROASTER

CARAVAN

W

e had the concept of opening a restaurant with an on-site coffee roastery as early as 2007, although we didn’t open our first premises until February 2010,” says Chris – ‘we’ being Chris and his co-founders Miles Kirby and Laura Harper-Hinton. To start with, the trio’s company only roasted coffee for their shops, but it wasn’t long before this stopped being the case; Caravan is now one of the UK’s top coffee roasters in terms of the sheer volume of top quality coffee it produces.

“We got into the Kings Cross premises in 2009, building it all ourselves and opening in February 2010,” says Chris. “It went really well – we started from humble beginnings and managed to take it to a higher level. We’re also looking at expanding our offering; we are opening a new site in the City, and we’re also opening a place on Great Portland Street in February 2018. At the beginning of 2018, we’re moving our coffee roastery – it will be a dedicated coffee roasting facility, complete with education centre, a small café and a coffee lab.”

Sam – coming off a night shift spent roasting in Caravan’s Exmouth Market site and dealing with the breakage of the Kings Cross shop’s roaster – is passionate about this move. “It’s got a bit of everything, really. It’s going to have a full production space, Caravan offices, training rooms and a lab for coffee research; it’s a dream come true for us.”

Caravan’s reputation for excellence means that it doesn’t have to seek new business – Chris says that the accounts seem to find it, rather than the other way around. With organic growth prevalent in the business, it was only a matter of time before

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We talk setting up, quality coffee and ‘restaurant coffee roasteries’ with Chris Ammerman and Sam Langdon, co-founder and head roaster respectively at Caravan Coffee Roasters

“WE’RE MOVING OUR COFFEE ROASTERY – IT WILL BE A DEDICATED FACILITY, WITH EDUCATION CENTRE, CAFÉ AND COFFEE LAB”

Caravan had to expand its offering. “Because of our growth, we’ve outgrown the space we have available.

It’s not the most ideal space for us; we’re on the ground floor of a five-story building and the flue for the roaster goes all the way up – which can be a pain when something goes wrong!”

It’s not just the premises that will be upgraded: the roaster will be, too. “We currently roast 2.5t a week, and that has been stable for a while,” says Sam. “We’re at a quiet time of the year now. We have a 25kg Probat, but we’re about to upgrade the a 70kg Loring Smart Roaster, which hopefully is more environmentally friendly. It’s going to be quite a change for us, but I’m really excited about it.”

CONTACT Chris Ammerman Head of operations Laura Harper-Hinton Creative director Miles Kirby Chef-director 0207101 7663 orders@caravancoffee roasters.co.uk Granary Building, 1 Granary Square, N1C 4AA www.caravancoffee roasters.co.uk

The Blend October 2017 49

12/09/2017 09:25

PEOPLE

“THE LITTLE

” INTERVIEW We gain a small insight into the people who make up our industry. To take part email joe.wilkinson@eljays44.com

BRIAN WATT Managing director Sir Hans Sloane Chocolates Favourite coffee region?

Jamaica – specifically Jamaican Blue mountain. I used to grind and pack these beans when I worked in my father’s shop and loved the aroma.

Best moment in your career so far?

We won a National Trust venue last year and ended up selling 38,000 cups of our posh hot chocolate in six weeks. We were delivering Saturdays and over Christmas to keep them in stock. It’s a great feeling when a team works hard and gets the results.

OSCAR VELASQUEZ Owner Velasquez and Van Wezel Favourite coffee region?

Huila, Colombia, but I’m biased as my family lives there.

filter coffee. At Velasquez and Van Wezel we serve tinto from our Batch Brew.

Best moment in your career so far?

Opening our coffee bar in Crouch End, North London, last September.

Most inspirational coffee shop?

Artisan, Stamford Brook, West London.

Favourite coffee-based beverage?

Traditional Colombian tinto, a small

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Trends in the industry in the next five years?

We will see many more coffee

Favourite coffee-based beverage?

Flat white.

Most inspirational coffee shop?

The Coffee Shop at Bondi Baths overlooking the beach. We flew in and had breakfast there and the coffee was just what we needed after the long haul flight. And the view was incredible.

Trends in the industry in the next five years?

Coffee shops will start selling premium hot chocolate instead of sugary powders.

film of your life?

George Clooney, although I’m not sure if he could achieve my dulcet Glaswegian tones.

Favourite sporting memory?

Playing against Martin Offiah in the Middlesex 7’s at Twickenham. I’m glad to say he did not score against us but that was more to do with Andy Walker, the CEO from Eat, who ran him down a couple of times.

What’s top of your bucket list?

Walk the Camino de Santiago.

Favourite sandwich filling?

Mozzarella and basil.

Karaoke song of choice?

That’s Amore.

Who would play you in a

bars turning into Europeanstyle bars.

Favourite sandwich filling?

I’m very keen on our pastrami with gherkin sandwiches, which is also a hit with our customers in Crouch End.

Favourite sporting memory?

Seeing Colombia beat Greece live in Belo Horizonte in the World Cup in Brazil 2014.

What’s top of your bucket list?

Checking out the coffee scene Down Under. I’ve heard it’s awesome!

Karaoke song of choice?

I haven’t really got one, I’m a hopeless singer.

Who would play you in a film of your life?

Some people say I look like Jimmy Fallon. Is there a Latino version of him?

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12/09/2017 09:21

PEOPLE

TOM OSBORNE Founder Craft House Coffee

Favourite coffee region?

Colombia. Some of the best coffees I’ve ever had have been from various regions of this amazing country.

Best moment in your career so far?

Having coffee shops which I have loved for years featuring my coffee in their shop. To be honest, when I make someone a coffee at the roastery, to see their eyes light up and say “wow, that’s the best coffee I’ve ever had!” still makes my day!

Most inspirational coffee shop?

Mrs. Athas in Leeds or Colonna and Smalls in Bath.

Favourite sporting memory?

I don’t do sport!

Trends in the industry in the next five years?

Communicating the world of coffee in a non-pretentious way.

What’s top of your bucket list?

Meeting the people who produce my coffee.

Favourite sandwich filling?

Beef and horseradish.

Karaoke song of choice?

Nicki Minaj – Super Bass. Don’t ask.

HUGO REOCH

Owner

Owner

Espresso Head

Mocha Mocha

Favourite sandwich filling?

Chicken, rocket and mayo on sourdough.

Best moment in your career so far?

The first time a customer told me their coffee was the best they’d ever tasted.

Karaoke song of choice?

Far East Movement – Like a G6. Haha!

Favourite coffee-based beverage?

Piccolo or V60 Pour Over.

Favourite sporting memory?

Forgetting I was playing rugby, not American football, and tackling someone without the ball.

Most inspirational coffee shop?

Grindsmiths of Manchester.

Trends in the industry in the next five years?

Alternative milks and a focus on more ethical sourcing.

Little Interview.indd 51

Who would play you in a film of your life?

Jim Carrey.

MATT BROWN

Favourite coffee region?

Ethiopia.

www.theblendmagazine.co.uk

Favourite coffee-based beverage?

Flat white.

Favourite coffee region?

Minas Gerais, Brazil.

Best moment in your career so far?

Receiving an Exceptional Outlet award from Dame Kelly Holmes at the UK Beverage Standard Awards.

Favourite coffee-based beverage?

Flat white.

Most inspirational coffee shop?

Kaffeine in London.

Trends in the industry in the next five years?

More of a move towards digital.

Shops having an app allowing customers to pre-order and

have their order waiting for them by the time they arrive.

Favourite sandwich filling?

Coronation chicken and avocado.

Karaoke song of choice?

Kaiser Chiefs – Ruby.

What’s top of your bucket list?

Cage diving with Great Whites in Durban.

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12/09/2017 09:21

Moccamaster, the perfect cup of coffee Filter coffee is gaining in popularity and proved to be the best coffee for taste and health.

• Perfect brewing temperature of 92° to 96°C • Less sour, less bitter taste • The hotplate, with dual-heat switch, keeps the coffee at 80°-85°C • 40 minutes Auto Off • High quality, energy-efficient, BPA-free and recyclable materials from Europe • Long lasting performance • Hand made in the Netherlands under strict quality control • Different models for home or office use (glass or thermos carafe) • Choose one of the 17 colours on www.moccamaster.eu

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More information at:

09-08-17 20:04 12/09/2017 12:18