Essential Cafe November 2013

EssentialCafé MAGAZINE

A fresh approach to the industry

November 2013 issue

WMF 8000S

The New Generation

Heralding an exciting new era of coffee excellence

Telephone 01895 816100 or visit www.wmf.uk.com

DOWNLOAD THE ESSENTIAL CAFÉ APP ON ALL APPLE AND ANDROID DEVICES NOW!

EssentialContents

EssentialCafé MAGAZINE

A fresh approach to the industry

November 2013 Issue

WMF 8000S

The New Generation

Heralding an exciting new era of coffee excellence

Telephone 01895 816100 or visit www.wmf.uk.com

DOWNLOAD THE ESSENTIAL CAFÉ APP ON ALL APPLE AND ANDROID DEVICES NOW!

CONTENTS NOVEMBER 2013

REGULARS 3 Editor’s Comment

23 Essential UTZ The coffee sector adapts to climate change

Essential Café’s editor Simon King looks forward to the inaugural Essential Café Live! trade show

24-25 Essential WMF

5-8 Essential News

WMF launches of the capable 8000S bean-to-cup machine

A cornucopia of café and coffee related info

10 Essential Recipe

27 The power of mobile marketing

A quick Christmas cake

Understanding how mobile marketing can raise awareness of your business

35-40 Essential Barista

29-32 Essential Foodservice

The best in barista based news

Packaging & Disposables

42-43 Counter Culture

Some of the best ways to fetch and carry your way to bigger profits

Essential Café talks to Edwin Harrison, co-owner of Artisan, in Putney

46 Essential Dairystix

47-50 Essential Products

John Taylerson, managing director of Dairystix, pleads for the prioritising of milk provenance

GOURMET SYRUPS FROM THE FRENCH ALPS

MERRYMINT LATTE Ingredients: - 8ml Green Mint 1883 Syrup - 16ml Salted Caramel 1883 Syrup - 1 Shot of Espresso - 6oz of Milk Optional Toppings - Whipped Cream flavoured with mint - Caramel Blossom.

Method 9oz glass; Add the espresso to a 9oz glass.

Steam the syrup and milk mix.

Pour over espresso.

Garnish and serve with a teaspoon

Eat, drink and be merry with the latest introductions

51-55 Essential Contacts The who’s who of the industry

REVERSE SECTION

1 pump = 8ml

1-6 Essential Water Boilers & Filtration How to take care of your most prized asset

FEATURES 11 Essential Jura

8-9 Everpure Celebrating 80 years of innovation

A look at two of Jura’s bean-to-cup machines

12-13 Essential Christmas Products Essential Café takes a look at some festive fare

Beyond The Bean has teamed up with Essential Café for a reader offer – see page 38

15-18 Essential Traditional Machines & Grinders Essential Café takes a look at the workhorses of the industry

20 CONTI-Espresso UK Top quality equipment EDITOR IN CHIEF: Daniel Sait, dan@essentialcafe.co.uk EDITOR: Simon King, simon@essentialcafe.co.uk SALES DIRECTOR: Ian Kitchener, ian@essentialcafe.co.uk PUBLISHER: David Kitchener, david@essentialcafe.co.uk HEAD OF PRODUCTION: Sam Broad, sam@essentialcafe.co.uk GRAPHIC DESIGN: Benjamin Bristow, ben@theessentialgroup.eu ACCOUNTS: susan@theessentialgroup.eu CIRCULATION: susan@theessentialgroup.eu

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD. T: +44 (0)1634 673163 F: +44 (0)1634 673173 Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

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The Ancillaries store Tel: 01233 840296 Email: sales@ucd.uk.com www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin1 Essential Café

EssentialEditor’s Comment

THE INDUSTRY EVENT OF 2014 With Christmas just around the corner, I am so looking forward to meeting readers of this fine magazine at the inaugural Essential Café Live!, which will take place at Sandown park in Esher, Surrey on March 5.

Presented in association with Melitta, Essential Café Live! will provide café, coffee shop and hospitality operators a comprehensive line-up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry.

Essential Café Live! will feature a good variety of exhibitors who are attracted to the show due to the competitive pricing, which means all types of companies can attend.

Trade shows can be very expensive, which means return on investment can be hard to achieve. We want Essential Café Live! to be accessible to all companies, so the stand rate is just £99 per square metre.

Being much more affordable than alternative events, means not only the larger firms are able to attend, but smaller artisan producers, which make up such an important part of the hospitality sector, are also able to set up shop for this one-day extravaganza.

For visitors, we want to make it straightforward too. Affordability and ease of access is also paramount as Sandown Park offers thousands of free parking spaces, as well as excellent transport links by road, rail or air – and there is no need to worry about congestion charges, traffic problems or over-crowded public transport.

The show will also provide a packed programme of informative hands-on demonstrations and talks in the Essential Café Live! Learning Zone sponsored by Pentair.

For companies interested in attending Essential Café Live!, I’d like to challenge you. The show offers an affordable, easy to access resource to prepare your business for the challenges ahead, but the question I have for you is, can you afford not to come?

I was proud to attend the first ever Essential Café Trade Awards earlier this year – and I am delighted that the event is returning in 2014.

Following on from the highly successful first awards, the Trade award initiative has now been combined with Essential Café Live! and will take place at Sandown Park, on March 4, the evening before the trade show.

For more information, please check out www.essentialcafelive.com Simon King, editor

The one-stop shop for all the leading brands in water treatment for beverage equipment Call for sales and service of all these top makes: • • • •

EWC our own range of British manufactured calcium treatment units BRITA Professional including Purity C 3M including Scalegard Pro EVERPURE including Claris range

Let us worry about your water treatment - so you don’t have to

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01279 780250 www.watercare.co.uk European WaterCare Ltd, Regal House, South Road, Harlow, Essex. CM20 2BL

Essential Café

3

FoamMaster 800

The premuim class from Franke Coffee Systems the franke foammaster TM is the new premium class among coffee machines. is there a particular beverage you long for? the foammaster TM will easily make your wish come true – from classic coffees to warm latte specialties or cold milk foam be- verages. this all-rounder is as unbelievably versatile in its selec- tion as it is easy to operate. you can quickly and easily select your beverage program on the intuitive touchscreen menu and adjust it to your needs at any time. the modern design of the foammaster TM also leaves nothing to be desired. shiny black, shaped with elegance, it is a true visual treat that gives the finishing touch to any interior.

ATTRACTIVE DESIGN Jet black, high gloss finish and timelessly modern in design, the foammasterTM underlines not only a sense of high quality but also a feeling of unburdened ease and endless possibility. the fm800 manages to accommodate its full expertise in a single unit, and its elegant style adds the finishing touch to any interior.

INTUITIVE TOUCHSCREEN NAVIGATION in a revolutionary step forward, the fm800 introduces intuitive touchscreen technology to the

world of coffee machines. this technology makes it possible to easily, efficiently and flexibly configure the operation of the device. you can assemble your seasonal beverage selection, choose between four different operating modes and conveniently load images and advertising messages.

BEST MILK FOAM QUALITY foamed milk of “barista” quality at the touch of a button: the fm800 makes it possible. with this coffee master, you can produce different milk foam consisten- cies at temperatures

ranging from hot to cold for the same product, creating the perfect latte macchiato or Cappuccino. the milk is foamed quickly and gently – ensuring that the beverages come out just right every time.

LIMITLESS BEVERAGE OPTIONS Combined with the chocolate powder dosing unit and the flavour station, the fm800 makes it possible to prepare countless beverage creations just as you like them – from classic specialties to original creations. make the

foammasterTM your own personal favorite barista who knows all the tricks and makes your every wish come true.

EASY TO CLEAN even when it comes to cleaning and care, the fm800 is unbeatable: the proven Clean+Clever system from franke ensures impeccable and simple cleaning of the device in a short amount of time. thanks to this optimal cleaning system, the foammasterTM gives you first- class enjoyment every day whilst also ensuring haCCp conformity.

EssentialNews

NEWS FROM THE INDUSTRY KEEPING YOU CONNECTED MISPLACED LOYALTY UK consumers earn an estimated £143.9 million worth of coffee shop loyalty card points, according to figures released today by CloudZync, creator of smart mobile wallet, Zwallet.

This figure is equivalent to 65.4m cups of coffee, although CloudZync’s research suggests that 2.4m of those cups (equivalent to £5.2m) go unclaimed because consumers simply don’t know how to redeem them.

The study, which polled 2,000 consumers, found that 42% of Brits currently hold one or more loyalty cards for coffee shops, while 33% have access to one or more such loyalty schemes on their phone. The research also found that consumers have an average of £5.38 worth of redeemable points on their coffee shop loyalty cards at any point in time.

A third of consumers (33%) don’t sign up to loyalty schemes because they have too many cards in their wallet already.

Andrew Smith, CloudZync’s co-founder and chief technology officer, says: “It’s not just consumers that are losing out on unclaimed loyalty cards points, retailers are also missing the opportunity to build stronger and more loyal relationships with their customers. The mobile revolution is already starting to have a profound impact on loyalty schemes.

“The smart phone in most consumer pockets now offers a much easier way to track loyalty, but it also offers merchants a unique opportunity to engage and increase the loyalty of their customers. We founded CloudZync to help independent retailers deliver on the promise of mobile marketing and build stronger relationships with their customers.”

More information: CloudZync +44 (0)1277 233064 www.cloudzync.me/business

RECOGNISING THE EFFORTS AND INPUT OF WOMEN FARMERS

Initiatives are underway to empower more women farmers involved in the coffee trade

A new report finds recognising and investing in women farmers is good for business and development.

The Fairtrade Foundation and Twin have called on businesses to smash the ‘glass ceiling’ for women farmers who play a vital role in global food production.

Many businesses are unaware of the crucial role women play in supplying the ingredients they depend on for their products, as this contribution is often unrecognised, unpaid and invisible, a new report Empowering Women Farmers in Agricultural Value Chains said.

The report analyses the results of interviews with 14 producer groups in Ghana, India, Malawi, Nicaragua, Peru and Rwanda. The findings show that despite women being active at all stages of agricultural production, in many cases providing the majority of the labour, women continue to face a ‘glass ceiling’ when it comes to transporting crops to market and completing the sale.

Nicolas Mounard, managing director of Twin, said: “We see on the ground that investing in women and giving them leadership opportunities results in smarter, better use of money – both in producer organisations and in the home. The invaluable role women farmers play in ensuring consistent, quality products may be unseen by business, but should not be forgotten.”

Michael Gidney, chief executive of the Fairtrade Foundation, added: “The report shows what we have known for far too long to be true, that women play a crucial

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but unrecognised role in global food production. That’s why Fairtrade is working with businesses to invest in gender focused policies, training and income generating initiatives targeted at women to provide greater impact on women farmers’ lives.”

More information: Fairtrade Foundation +44 (0)207 4408597, www.fairtrade.org.uk Twin +44 (0)207 4222880, www.twin.org.uk

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EssentialNews Chocolatiers and chocolate makers from 11 different countries, spanning four continents, picked up awards at the 2013 International Chocolate Awards

AND THE INTERNATIONAL CHOCOLATE AWARDS WINNERS ARE… Chocolatiers and chocolate makers from 11 different countries, spanning four continents, picked up awards at the 2013 International Chocolate Awards. Judging of the awards took place in London during Chocolate Week and the winners were announced at the UK edition of Salon du Chocolat.

Pacari picked up Gold in the dark bar category for the second year running, this time for its 70% Piura-Quemazon, which won Silver in 2012, while Danish chocolate maker Friis Holm was awarded Gold for his 55% Dark Milk.

British chocolatier Paul A Young and Japanese chocolatier Es Koyama took away the most Golds – three each – with Paul being the only entrant to retain all his 2012 Gold awards (Dark caramel and Plain dark truffle). British chocolatier Rococo also performed well, picking up one Gold and two Silvers as well as a Merit award for founder Chantal Coady, recognising her as an inspirational female figure in the chocolate industry.

This year’s competition saw a fantastic array of unusual flavour combinations, with Canadian chocolatier Beta 5 certainly the most innovative, winning Gold for its unlikely sounding Fisherman’s Friend ganache.

Other categories that particularly impressed included the white chocolate categories, which featured an innovative range of colours and textures in white flavoured bars, including BETA5’s Candied black olive bar and the winning Cardamom bar by Rococo, while Venezuelan chocolate maker El Rey won Gold in the Plain white bar category.

The World Final followed national competitions in Israel, Italy and Canada earlier in the year, as well as European and Americas semi final competitions.

More information: International Chocolate Awards, www.internationalchocolateawards.com

ZACELY UNVEILS RANGE OF FRUIT INFUSED SYRUP TEAS

Zacely’s range of fruit infused tea syrups

Zacely has launched a range of fruit infused tea syrups; ‘Simplicitea by Teaforia.’

The 99% caffeine-free teas come in four varieties; three of which combine traditional tea blends with fruit concentrates and natural cane sugar.

Zacely’s Assam Black Tea with Strawberry Syrup combines two English favourites to produce a rich, fruity and delightfully smooth tea. The highly aromatic Jasmine Green Tea has been blended with exotic passion fruit, creating a sweet, tangy and addictively refreshing tea.

Zacely’s Oolong Tea with Peach Fruit Syrup was created using real peach fruit mixed with semi-fermented Oolong Tea in order to blend the flavours, as opposed

to simply scenting the tea. The Alishan High Mountain Oolong tea is a pure blend of exotic tea grown exclusively at high altitude in the Ali Mountains of Taiwan.

Diana Novoa, a director of Zacely, said: “Our tea concentrates are giving baristas the opportunity to create delicious beverages like tea lattés and warming, richly flavoured teas in seconds. We are very pleased with the positive reception these tea products have had and are looking forward to seeing more creative ways of using them.”

More information: Zacely +44 (0)1202 788550 www.zacely.com

NESTLÉ LEADS DOW JONES SUSTAINABILITY INDEX The Dow Jones Sustainability Index has positioned Nestlé as the leading food products company – with a score of 88%, double the industry average.

The world-wide Index is based on an analysis of companies’ economic, environmental and social performance, including areas such as corporate governance, climate strategy, supply chain standards and labour practices.

Neil Stephens, managing director of Nestlé Professional, said: “The Dow Jones Sustainability Index rating, which

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positions Nestlé as the number one global food company, is significant recognition of the work we have been doing for many years.

“Take, for example, initiatives that have halved our emissions since 2002. That includes switching from longdistance road transportation to rail, investing in wind power to supply some factories and burning coffee grounds to provide energy at our coffee factories in the UK.” More information: Nestlé Professional +44 (0)800 745845 www.nestleprofessional.co.uk

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EssentialNews

The Tea Lounge at The St Ermin’s Hotel in London offers contemporary style mixed with traditional service

ST ERMINS HOTEL OPENS TEA LOUNGE The St Ermin’s Hotel in St James’s Park, London has opened its Tea Lounge.

Opening onto a first floor mezzanine, complete with it’s white rococo plasterwork, The Tea Lounge combines evocative heritage architecture with contemporary style.

Inspired by the season of frost and snow, a new Winter Wonderland Tea is being served. Accompanied by a selection

of award winning teas from local London company, Newby Teas, the new Winter Wonderland Tea at £35 per person, starts with an array of open and closed sandwiches, while savoury pastries include wild mushroom and crayfish tartlets and smoke salmon blini. A selection of freshly baked lemon, plain and milk chocolate scones are served warm with clotted cream plus homemade jams and preserves alongside sweet pastries such as raspberry & apple sherbet macaron; blueberry & citrus tart with passionfruit marshmallow; blackberry frangipane tart with praline mouse and caramelised white chocolate & pistachio magnum.

Tea guests can also pick from two warming winter cocktails prepared by the Caxton Bar mixologists – either a Hot Buttered Rum, made with gold rum and bar rum batter (sugar, spiced softened butter) or a Chocolate Orange with Mozart Chocolate Liqueur, Grand Marnier, orange zest, coffee beans and milk.

The Tea Lounge also serves the St Ermin’s Classic Afternoon Tea at £29 per person or £39 including a glass of champagne as well as Chef’s special InfiniTEA and Beyond for small superheroes to enjoy at £12 per hero just at weekends.

The new Tea Lounge at the St Ermin’s Hotel, 2 Caxton Street, St James’s Park, London is open every day from 12pm to 6pm.

More information: The St Ermin’s Hotel +44 (0)207 2277777, www.sterminshotel.co.uk

ITALIAN COFFEE AND VOGUE – TOGETHER AT LAST

Ca’puccino and WHSmith hope that their new concept for Heathrow’s Terminal 2 will take off in March 2014

Ca’puccino and WHSmith have announced a brand new concept for Heathrow’s Terminal 2 set to open in June 2014.

The new space will offer passengers a hybrid experience combining the finest Italian coffee with a selection of international newspapers, glossy magazines and prestigious coffee table books. The Terminal 2 store will also feature an airport first – a ‘wall of Vogue’ displaying editions of the fashion magazine from a selection of countries worldwide.

The menu will be founded in Italian cuisine with a selection of seasonal sandwiches and pastries designed in consultation with renowned Italian chefs and patisseries such as Salvatore de Riso.

Sofia Dimen, chief operating officer at Ca’puccino, said: “The new opening in Heathrow’s Terminal 2 fits perfectly in our global growth strategy and highlights the entrance of Ca’puccino in a new segment, not yet penetrated. We are delighted to operate in such a prime location.

“We are thrilled for the new hybrid space and we are happy to embark in this venture with a strong and established partner, such as WHSmith. We hope this could be the first of many future successful collaborations with the retailer.”

More information: Ca’puccino www.ca-puccino.com

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EssentialNews Coffee Kids has reached its target for the ‘Grow it Forward’ campaign

SCAE GROW IT FORWARD The charity Coffee Kids has announced that its managed to reach its goal of raising $30,000 for its ‘Grow it Forward’ campaign to help farming families throughout Latin America.

The money raised will go towards contributing to projects that secure long-term food security for coffee-farming families. Having agreed earlier this year to contribute to Coffee Kids 1 Euro for every Coffee Diploma Certificate issued, SCAE has offered to divert this contribution to the Grow It Forward campaign.

Coffee Kids and the The Specialty Coffee Association of Europe (SCAE) agree that a sustainable coffee future must start with sustainable, healthy communities. Quality coffee begins with

quality of life. That is why the SCAE has taken on a Strategic Partnership with Coffee Kids and agreed to give 1 Euro to food security projects for each Diploma System inscription.

“This year’s contribution to GROW from SCAE really put us over the top – we wouldn’t have achieved our goal without their support,” said Coffee Kids development director, Elisa Kelly.

“We love having SCAE as a strategic partner and its work on behalf of coffee farming families by working with Coffee Kids completes the coffee circle in a really meaningful way.

“We are looking forward to further collaboration in 2014 and look forward to keeping members posted about the impact that SCAE’s support helps us achieve.”

More information: Coffee Kids +44 (0)758 1713457 www.coffeekids.org

H2O DIRECT SIGNS EUROPEAN JOINT VENTURE WITH WATCH WATER H2O Direct has agreed a joint venture with Watch Water and supported by Microfilter (Korea) to promote the Watch SP Series of water filters and also Microfilter products through a new Pictured (left to right) are: Watch Water’s joint venture company, Gourab Halder and Gairik Adhikary; Yong Jung Choi, Microfilter’s managing director, overseas WATCHH2O. sales and marketing; Deepak Chopra, Watch The joint venture will Water’s president; and Jim Redford, managing concentrate on the SP director of H2O Direct series of vending filters, plus also developing new types of filters for home and commercial uses.

Deepak Chopra, Watch Water’s president, said: “Watch Water has for many years, been pushing forwards with many ideas and products in the industrial water sector and now with this joint venture in to the commercial

side with WATCHH2O, we will be pushing forwards with many new products starting off with the recently launched SP 510 & SP520 commercial filters.

“Our aim is to provide the highest quality medias for water treatment and make it available to the commercial customers who are dealing with problems like scale build up and we know for sure our products ill be the very best available on the market today.”

Jim Redford, managing director of H2O Direct, said: “With Watch Water technology, Microfilter’s ability to make the highest quality filters and H2O Direct’s ability also to bring new products to the market, it is the ideal solution to have a joint venture with Watch Water.

“We are very excited by the joint venture not only for the initial products for vending use, but also the future types of new design filters that we will be developing over the coming months. Our plans are extensive throughout Europe and even further a field for the future.”

More information: WATCHH2O +44 (0)1892 669628, www.watchh2o.com

IMPRESSIVE SPREAD OF SHOWS IN THE SOUTH WEST The South West is spoilt for choice when it comes to food, drink, catering and hospitality shows.

From Cheltenham, down to Exeter and further still to Cornwall, Hale Events said it has got the region covered.

After a successful first year in 2013, the Food and Drink Trade Show in Cheltenham, being held next year on February 24-25, has already had to move to a bigger venue to meet demand for stands and provide ample facilities for the number of buyers who attend.

Expowest Cornwall will be held in Wadebridge on March

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4-6, while The Source trade show will take place at the Westpoint Exhibition Centre, Exeter on February 5-6.

The Source show plans to host the first 2014 UK Barista Championship heat, as well as hosting the Westcountry Tourism Conference.

Leading chefs will be showing their skills and sharing their latest ideas in the Source Intoto Demo Kitchen, where the 2014 South West Chef of the Year competition will be launched by Chef Michael Caines and the 2013 winner, Nathan Cornwell from Lucknam Park, Bath.

More information: Hale Events +44 (0)1934 733433 www.sourcetradeshow.co.uk

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BEST OF BRITISH Award Winning Coffee Syrups www.malmesburysyrups.co.uk

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Great tasting syrups. Perfect for both Hot and Cold Beverages

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Many flavours to choose from - “Core” flavours such as Caramel, Vanilla and Hazelnut. Along with other seasonal offerings

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A simple way to make a great cup of coffee Infusion is the simplest way to make a cup of great tasting coffee. The Sowden SoftBrew infusion coffee maker uses a new concept: a full-size stainless steel filter, etched with thousands of microscopic holes. This keeps the coffee grounds out of your cup whilst letting through the full taste of your chosen coffee. A striking porcelain pot in a classic design. Inspired functionality. No paper filter to trap the natural oils, no forced pressing to squeeze bitterness into your coffee. Ecologically fireproof with nothing to throw away except the used grounds. Above all - great taste!

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Buy from our online shop or for more information give us a call on 020 8419 1414 or email us at info@sowdenathome.com

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27/11/2013 10:11

EssentialRecipe

TATE & LYLE SUGARS OFFERS OPERATORS A FESTIVE HELPING HAND

The Last Minute Christmas Cake

Tate & Lyle Sugars is offering time-pushed caterers a helping hand this Christmas with a last minute recipe for seasonal bakes.

Last Minute Christmas Cake Time to prepare: 1 hour, plus 3-4 hours cooling time Cooking time: 3½ to 4 hours Serves: 16

Ingredients 750g luxury dried mixed fruit 150g glacé cherries 300ml Guinness or other stout 100ml brandy 3 tbsp Lyle’s Black Treacle Grated zest and juice 1 large orange 225g butter, softened, plus extra for greasing 225g Tate & Lyle Fairtrade Light Brown Soft Sugar 5 medium eggs, lightly beaten 300g plain flour 1½ tsp baking powder 2 tsp ground mixed spice 75g brazil nuts, roughly chopped

Decorate: Level the top with a long sharp knife. Warm the Lyle’s Golden Syrup and brush over the top of the cake. Roll out the marzipan into a square or circle to fit the top and lay over the top of the cake.

Mix the Tate & Lyle Fairtrade Fondant Icing with just enough water to make a smooth icing about the consistency of whipped cream. Spread over the top of the cake and allow to run down the sides. Leave to set.

To make the decoration, dip the bay leaves into the egg white. Allow the excess to run off, then toss them in Tate & Lyle Fairtrade Caster Sugar. Set aside to dry. Repeat the same process with rosemary and any berries you wish to use. Arrange the sugared leaves on top of the cake.

If preferred, cut the square cake in half, trim a little off the outside so the texture of the cake is revealed then decorate each half.

Decoration ingredients 1 tbsp Lyles Golden Syrup 400g marzipan 500g Tate & Lyle Fairtrade Fondant Icing 1 egg white Small berries, bay leaves, rosemary sprigs Tate & Lyle Fairtrade Caster Sugar

Method Place the dried fruit and cherries in a large pan with the Guinness, brandy, Lyle’s Black Treacle and orange juice.

Bring to the boil, then simmer, uncovered, for 10 minutes stirring frequently. Set aside for 3-4 hours to cool or leave overnight.

Preheat the oven to 140C/130Cfan/Gas 2. Grease the base and sides of a 23cm/9in round or 20cm/8in square cake tin.

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Line the base and sides with a double thickness of baking parchment, then line the outside with a double thickness of baking parchment or brown paper, securing with string.

Place the butter, Tate & Lyle Fairtrade Light Brown Sugar, eggs, flour, baking powder and spice in a large bowl and beat until smooth. Fold in the boiled fruit and brazil nuts. Spoon into the tin, level the surface and bake for 3½ - 4 hours until risen and firm to the touch. Cool for 15 minutes, then turn out and cool on a wire rack. The cake can be wrapped and stored for several weeks in an airtight container, but can also be eaten straight away.

Tip: Use cold black tea instead of the stout, if preferred.

Luxury mixes of dried fruit vary, if you like dried apricots or would like to add cranberries, substitute them for some of the mix.

More information: Tate & Lyle Sugars +44 (0)207 4764455 www.tateandlylesugars.com

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EssentialJura

CREATED ESPECIALLY FOR BUSIER ENVIRONMENTS Jura says its bean-to-cup technology can provide high volume performance and flexibility delivering peace of mind for operators and the drinks that customers crave.

The GIGA X7 Professional from Jura delivers high-quality and high volume

Jura says its GIGA and IMPRESSA XJ Professional lines are solutions to providing top-quality coffee with ease to customers or employees. The GIGA line especially can create up to 30 litres an hour and even produce two speciality coffees simultaneously in as little as 26 seconds – ideal for busier environments.

The GIGA range includes the GIGA X7 Professional, which has two thermoblocks and pumps allowing for coffee and milk to flow at the same time, whilst the dual coffee and milk spouts mean two coffees can be perfectly prepared at the touch of a button.

A 3.5in TFT colour display makes the GIGA X7 Professional easy to operate and maintain. It also prepares 20 different specialities, including a TFT display for maximum speed and efficiency, with another possible 12 programmable recipes.

The GIGA X7c Professional also has a professional

permanent water connection, ideal for everyday use and prepares delicious ristretto, espresso, espresso macchiato, café crème, caffè latté and latté macchiato - two at a time.

Developed in the style of a bistro machine, the IMPRESSA XJ9 Professional and IMPRESSA XJ5 Professional are ideal for studios, exhibition rooms, galleries, boutiques, and catering spaces. The wide range of coffees they can produce with maximum ease and minimal attention makes it the perfect addition to such places.

The IMPRESSA XJ9 Professional also features a 3.5in TFT colour display, enabling clear user guidance and the 500g bean container with four-litre water tank offer a high capacity without the constant need for refills. The fine foam technology delivers firm milk foam and the 10 programmable specialties offer high-quality coffee to suit varied tastes.

More information: Jura +44 (0)800 6525527 www.jurauk.com

The best spread of food, drink and hospitality trade shows across the South West ...

Exeter 5 - 6 February 2014

www.thesourcetradeshow.co.uk

Wadebridge 4 - 6 March 2014

www.expowestcornwall.co.uk

Cheltenham 24 - 25 February 2014

www.thefoodanddrinktradeshow.co.uk

Organised by

Free to trade buyers.

Ticket hotline 01934 733456 Stand bookings 01934 733433.

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14/11/2013 14:28

Essential Café

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EssentialChristmas Products

‘TIS THE SEASON TO BE PROFITABLE… The run-up to Christmas is a time when customers are in the mood to treat themselves to something special, which gives operators a chance to cash in on the festive atmosphere with some seasonal treats. Essential Café takes a look at some options.

Monin encourages operators to put seasonal flavour combinations on menus

DaVinci Gourmet says the key to success at Christmas is combining tradition with new ideas

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Essential Café

Monin UK brand ambassador James Coston, says: “The Christmas run-in presents baristas with both a challenge and an opportunity. It’s your chance to create drinks offering festive warmth, comfort and joy – served up with style.

“As well as putting some delicious seasonal flavour combinations on your menu, there are lots of ways to take advantage of the increased number of shoppers out and about. Why not create some festive theatre around your business with a local choir singing carols, or have staff hand out free samples of hot drinks to passersby? Nothing is more likely to entice a tired shopper inside than a taste of delicious hot chocolate or coffee!”

James says it’s key not to over complicate your offering during one of the busiest periods of the year.

“The key to making healthy profits lies in a beverage menu that is quick, simple and cost-effective to prepare,” James says. “You don’t want queues and long waits for service to drive customers away just when your footfall is at its peak.”

With the festive period fast approaching, now is the perfect time for cafés to prepare for Christmas by implementing crowd-pulling seasonal menus and promotions,” says Anthony Wilkinson, marketing manager at DaVinci Gourmet.

Anthony says that with correct foresight and planning, operators can capitalise on festive trade with appealing, winter-themed hot drinks.

“DaVinci Gourmet syrups and sauces give café operators a simple way to add Christmas spirit to lattés, cappuccinos, mochas and hot chocolates,” Anthony says.

“One of the major trends in out-of-home coffee consumption has been introducing seasonal flavours and a winter menu resonates with customers and will attract increased spend.”

Anthony says: “The key to success at Christmas is balancing classic flavours against new trends.

Finding this balance satisfies customers who want to stick with ‘old favourites’ like Gingerbread, as well as the growing number

looking to experience something new and more exotic.”

Taylors of Harrogate has launched two exclusive festive blends to help caterers hark in the profits this Christmas. Taylors’ Spiced Christmas Tea is blended with lemon, orange and warming spices.

John Sutcliffe, out-of-home and convenience controller at Taylors of Harrogate, says that coffee lovers aren’t forgotten either with a limited Taylors of edition Christmas Blend, which is made Harrogate’s from a mix of Latin American beans Christmas Blend for a chocolate richness and aromatic conjures up Christmas cheer Ethiopian beans to provide a floral note. in a cup John says: “When it comes to seasonal sales opportunities, nothing comes bigger than Christmas!

After a year of watching the purse strings, it’s the time of year when customers really want to get into the spirit of the season and will pay that little bit more to enjoy it – especially affordable treats such as tea and coffee. The beauty of our Christmas inspired blends is that they instantly bring some seasonality to hot drinks menus and because they’re only around for a limited time, they allow operators to price them that bit higher.”

Cream Supplies says that its Xmas Pudding Flavour Drops are loaded with a delicious blend of festive flavours including orange, lemon, apple, cinnamon, clove, raisin, currant and sultana.

Jonathan Money, managing director of Cream Supplies, says: “They are an intensely concentrated and highly versatile, multi-use flavouring that can be used to add fantastic flavour to a wide variety of food, hot and cold drinks and cocktails. The drops contain no artificial ingredients or sugar and are water-based, which means they disperse readily and because they don’t contain alcohol, they won’t evaporate quickly when used with hot foods. Neither will they affect freezing point.

“They are an exceptionally efficient method of adding flavour and because they are so highly concentrated, can be used very sparingly. Just one drop (which equates to one ml) is sufficient to flavour a litre of base liquid.”

Dawn Foods has a range of American-style frozen, ready to serve sweet bakery treats that are ideal for Christmas menus, and a whole range of seasonal ideas that can be created from the easy to use, award winning, Scoop & Bake range of frozen batters and doughs.

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EssentialChristmas Products

Almondy with Daim is gluten-free and feeds consumer’s desire to treat themselves at Christmas

Dawn Foods says its American-style frozen, ready to serve sweet bakery treats that are ideal for Christmas menus

Vegware has launched a special Christmas jumper double-walled cup

Jacqui Passmore, marketing manager for Dawn Foods, says: “The seasonal ready to serve range includes the popular Cranberry & Belgian White Chocolate Cookie, alternatively, for a more bespoke offering, Dawn Foods’ Scoop & Bake frozen batters and doughs provide the perfect platform for you to bake a wide range of tempting seasonal cakes, cookies and muffins.”

Vittles Foods has launched a new thaw and serve individual portion dessert, which is based on the classic pairing of fresh strawberries and rich Belgian chocolate.

Julie Zalesny, managing director, Vittles Foods, says: “The Strawberry Chocolate Torte combines two flavoured mousses both made with fresh whipped cream.

With a light sponge base, the top layer of strawberry mousse is made with fresh fruit purée whilst the bottom layer contains rich and indulgent Belgian chocolate.

“All our individual desserts are finished by hand and are individually packed in compartmented trays so they arrive in perfect condition. Just plate up, dress in the house style and serve.”

With minimal preparation and labour and a healthy profit margin, Julie says Vittles’ desserts are a great way to extend the menu especially through the festive period when a consistent quality and speed of service is a priority.

Andrew Ely, managing director of Almondy, says that when it comes to Christmas profits the brand-power of confectionery products rule and operators can maximise the sales season through confectionery inspired cakes to cater for the phenomenon that peaks during the Christmas period.

With best-selling cakes Almondy with Daim and Almondy with Toblerone as part of its foodservice range, the popular Swedish baker is encouraging caterers to put their faith in its chocolate branded cakes this December, as customers throw caution to the wind and indulge.

Andrew says: “Christmas is the time when customers are open to indulgence and are likely to spend more when they eat out. We all know the popularity of confectionery brands

such as Toblerone over the festive period with adults and children alike and our cakes allow caterers to cash in and bring this brand appeal to their menus with minimum effort.”

Alastair Jessel, founder of artisan ice cream maker Taywell, says his company has created a selection of delicious festive and ‘grown up’ ice cream flavours guaranteed to get even the grumpiest old Scrooge into the Christmas spirit this year.

The compamy has launched Mince Pie and Xmas Pudding flavoured ice creams, made from Taywell’s extra-creamy Wealden milk and packed full of the finest and juiciest dried fruit.

Alastair says: “Adults are sure to love Taywell’s new range of ‘grown-up’ Christmas ice creams, including Baileys, Banana & Bailey’s and Rum & Raisin, made with Jamaican high-strength Wray & Nephew ‘Overproof’ Rum. “Ice cream is incredibly popular at Christmas and it’s one of our busiest times of the year. So we thought it would be fantastic if ice cream fans could choose from a range of specially created Christmas flavours, which offer a brilliant twist on a whole range of popular festive desserts. Whether you’re celebrating with family or friends, our new range of unique and delicious ice creams is sure to prove a big hit in homes up and down the country this Christmas.”

Vegware has launched a special Christmas jumper cup to bring some eco festive cheer to Britain’s coffee lovers. The double-walled cups are on-trend with knitted reindeer, trees and snowflakes on a matt finish, and come in two Christmassy colours - red 12oz or green 8oz. A subtle line of text by the join reads: ‘What’s knitty and pretty and GREEN all over? Me! I’m completely compostable! Caution - cheerful contents!’

Vegware’s compostable Christmas cups are available to order online at the company’s website, in cases of 500.

The limited edition festive cups were designed by Vegware’s in-house creative team to fit in with the current knitwear trend. Vegware’s specialist Print My Cup service offers quality custom-printed cups as few as 1,000 cups, with the first hour of design time free of charge.

More information:

Dawn Foods +44 (0)1386 760843, www.dawnfoods.co.uk

Almondy +44 (0)1604 858522, www.almondy.com/uk

Taylors of Harrogate +44 (0)1423 814006 www.taylorsoutofhome.co.uk

Bennett Opie +44 (0)1795 476154, www.b-opie.com Cream Supplies +44 (0)845 226 3024 www.creamsupplies.co.uk DaVinci Gourmet +44 (0)1584 810366 www.davinci-gourmet.com

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Taywell +44 (0)1892 835555, www.taywell.co.uk Vegware, +44 (0)845 643 0406, www.vegware.com Vittles Foods +44 (0)116 2461951, www.vittlesfoods.co.uk

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10/07/2013 11:31

EssentialTraditional Machines & Grinders

TRADITIONAL VALUES Options in the traditional coffee machine category have rarely been more varied Essential Café assesses the brands and products that offer the best opportunities to operators.

Elaine Higginson, managing director, United Coffee UK & Dalla Corte’s evo II Ireland, says: “We’re always available from United looking at how we can help Coffee offers a strong mix of traditional and operators to stay ahead of the newer technologies game and the latest addition to our extensive range – Dalla Corte’s evo II – is a great example of advancements in equipment and technology.

“We’re proud to be the exclusive UK distributor for the Dalla Corte equipment range, including the DC evo II traditional machine and compatible grinders – DC One and Two. This coffee machine and grinder work together using a unique control system that accurately controls all the variables in the recipe that are key to producing a great coffee experience.”

Elaine explains that both pieces of kit feature technology that is unique to Dalla Corte. “Among other features, the robust DC evo II has multi-boiler technology, which means each of the individual group heads can be controlled independently of the central boiler,” Elaine says.

“A change in temperature, as little as half a degree, is enough to drastically change the flavour profile of coffee, so it’s easy to see how accurate and versatile this pioneering technology is.

“This clever machine links together with any of the grinders in the DC range through innovative control technology, to control all the variables of the recipe. The machine monitors the average extraction time and feeds back to the grinder, which autonomously adjusts to make sure each of the variables Fracino’s PID two-group espresso machine offers beauty and are sitting within the correct strength combined tolerances. This means that whatever happens throughout the operational day you know that the grinder will adjust itself accordingly, policing the coffee quality in line with your recipe and the coffees will taste fantastic as a result.”

Complementing this, Elaine says, is an Online Control System (OCS), which uses web-based

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software to monitor and collect data for multi-site operations.

This means that the operator can access live data and control settings for all machines from a single remote location including, extraction time, boiler temperatures, cleaning cycles and sales data.

Elaine says: “Operators can use the OCS to send alarms to their technical service provider and tailored reports to their maintenance and sales teams. It also allows remote changes to the programmed settings and recipe to be made on the machines – so if you are changing to a new blend on a portfolio of hundreds of machines they can all update with the new parameters.”

United Coffee says that Dalla Corte’s evo II machine links

together with any of the grinders in the DC range through innovative control technology, to control all the variables of the recipe.

Sanremo UK’s managing director Andrew Tucker, says: “Having just returned from Host 2013 in Milan – one of the world’s leading hospitality trade shows – it’s clear to see that there are some exciting times ahead for the coffee market.

“We believe a coffee revolution has started around our new OPERA coffee machine, which we were excited to launch in Milan. This machine is different. All other coffee machines work on volumetric measurement, while the OPERA controls coffee extraction by brew ratio, which is truly revolutionary.”

Fracino claims to be making export waves in South Africa after securing a ‘substantial contact’ at the international HOST exhibition in Milan.

Adrian Maxwell, managing director of Fracino, says: “With Australia, Russia and New Zealand forecast to remain our top three sales markets, continuing to attract and retain some of the best coffee machine distributors globally remains high on our growth agenda.

“Additionally, the importance of innovation cannot be understated. Having developed five machines in five years, Fracino is on track to launch another machine in the New Year.”

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EssentialTraditional Machines & Grinders

Rancilio’s Classe 9 Xcelsius offers the power and precision to deliver top quality coffees

The Ceado E37S espresso grinder is available from The Coffee Machine Company

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Claiming a 50% market share in the UK, Adrian points out that the third-generation family business has posted double digit growth for four consecutive years.

From a standing start in 2008, Fracino now exports to almost 50 countries across five continents, continuing to attract and retain some of the best coffee machine distributors globally remains high on its growth agenda.

John McGinnell, Fracino’s sales manager, says he has noticed that many cafés and restaurants are having to educate their customers in the quality of their coffee, as many people may still not know the difference between a latté and a cappuccino.

John says: “You need four things to make the perfect speciality coffee, a quality machine, a quality grinder, fresh beans and a dedicated, trained barista. Fracino recommends the PID and the K8 grinder, where the freshness from the high-spec grinder perfectly complements the innovative PID. “We also have a dedicated training school at our Birmingham premises, as creating speciality coffee requires an absolute minimum of one day’s training – around six to eight hours at basic level.”

John adds: “If you walk into a coffee shop and they have a traditional coffee machine you know they have the capability to deliver a great coffee and more recently, traditional machines are being sited on the back wall, facing the customer to enable them to watch the preparation. If you see this practice in operation then you know they are confident that their baristas have had the training to prepare the perfect speciality coffee.”

The Coffee Machine Company (CMC) has announced the launch of the E37S, an on-demand espresso grinder from leading Italian manufacturer, Ceado. With over 20 years’

experience of the UK espresso equipment market, CMC reports that, in its opinion, Ceado are the most reliable and efficient grinders on the market, having been the exclusive UK importer now for almost three years.

Bill Davy, sales manager at CMC, says: “The problem many baristas experience with on-demand grinders is static electricity affecting the flow of coffee grounds resulting in a messy work area, coffee wastage and a lower than intended dose in the portafilter. The E37S features Ceado’s patented new anti-static and anti-clumping technology (SCC). Together with a redesigned spout, this manages the coffee flow and efficiently solves the problem.”

Bill says the E37S grinder also has efficient new 83mm flat burrs, which deliver an outstanding performance.

Bill adds: “We took on the Ceado agency three years ago and categorically we can say these are the finest grinders we have ever worked with. The company is renowned for its innovation and in the launch of the E37S, we can clearly see the new features deliver tangible benefits for discerning baristas.”

CMC has also unveiled Rancilio’s Xcelsius, a temperature profiling system, which Bill says can have a dramatic impact on the way espresso coffee is brewed and the taste profile of the resulting brew.

Bill says: “The Xcelsius system is in effect, a secondary, mini water boiler located in the Kleena Coola’s Milk Line group head. It enables baristas Cleaner indicates when the system is flushed to micro-manage the brew

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EssentialTraditional Machines & Grinders

Fiorenzato’s striking Piazza San Marco is available from Caffe Vinci

and easy to use.”

Other products in the Kleena Koffee range include powder descalers, brewer tablets, backflush and destainer powder as well as a broad range of spray and liquid sanitisers.

Matthew Tuffee, UK sales and marketing manager at Cimbali, questions whether the industry is losing an uphill battle when it comes to training.

Matthew says: “I guess the evidence form the recent Beverage Standards Association (BSA) ‘mystery shopper’ audits speaks for itself.

Some 54% of operators failed to meet acceptable coffee quality standards.

The audits were undertaken at self nominated premises, i.e. operators Cimbali’s M39 traditional machine and Magnum On Demand PGS Grinder who had put themselves forward for assessment as part of the BSA’s annual temperature to within a tolerance of just 0.1°C, so that the Cup Standard Awards programme. particular taste they are looking to achieve can be delivered.

“Incorrect extraction time caused a problem for the “It’s hard to believe that a slight temperature change majority: 47% of those assessed failed due to under can produce such noticeably different taste profiles. Skilled extraction whilst over extraction accounted for 7% of those baristas are going to love experimenting with it. It gives who didn’t reach the desired BSA standards.” them the opportunity to fine tune their coffee to create the Matthew says: “The issue of quality brings us back optimum taste. to that old chestnut of investment in training. The branded “In particular, it suits the recent trend towards single chains have the resources, budgets and expertise to get origin coffees, which need temperature stability to bring their staff training spot on. They are able to manage the out their best characteristics. Certainly this is not a mass training cycle with extensive company wide programmes market product, but it will undoubtedly be a great hit with top which accommodate and compensates for the transient baristas as they strive to produce an exact taste profile that nature of the industry. they can replicate time after time.”

“Independent operators are not always that fortunate.

Kleena Coola has added to its existing range of water When faced with a constant churn of new staff, part timers, cooler hygiene and cleaning products with its new Kleena sickness, holidays and weekend cover, achieving the ideal Koffee range, incorporating its red tint milk line cleaner, scenario of having all the team fully trained to an acceptable which shows when the milk system has been successfully barista standard all of the time can seem an unrealistic goal.” flushed and cleaned.

Matthew says that Cimbali’s awardThe sanitiser can be introduced to the milk winning Perfect Grinding System (PGS) line system as part of the regular cleaning regime takes all the guesswork out of making when the daily decommission is done. Each oneperfect espresso. The system comprises litre twin-neck bottle dispenses a metered 25ml the M39 traditional machine and Magnum dose, reducing product wastage.

On-Demand Grinder, which effectively ‘talk The company says: to each other’, adjusting the grind “Our Milk Line Cleaner through the working day to removes built up guarantee a consistent in residues from steam cup quality, irrespective wands, tubes and of the skills of the barista. valves and is suitable Matthew says: “It for use on automatic doesn’t matter if the milk frothers, manual staff are completely new wands, traditional and that day or have years automatic espresso of experience, once the machines. system is set up it will “As with all of our deliver that perfect sanitising products, espresso every time Kleena Koffee Milk according to the preline cleaner is effective set parameters.” against bacteria, Caffe Vinci is the environmentally safe sole importer of the

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EssentialTraditional Machines & Grinders Ducale and Piazza San Marco range of espresso machines

by Fiorenzato of Italy. The styling and build quality of this equipment ties in with Caffe Vinci’s ethos of sourcing the best products and equipment from around the world to enable it to spread its passion for coffee perfection.

The company says that Fiorenzato’s flagship espresso machine, the Piazza San Marco flies in the face of the current trend to introduce more complex, expensive and often unnecessary technology into espresso equipment. The spring loaded lever action begins with a low pressure soft pre-infusion, evenly spreading throughout the coffee, then the full force of the duel springs take over, producing 14 bar of pressure – the pressure slowly reduces to nil as the lever reaches its end point.

The chrome-plated brass group head offers thermal stability, enabling optimum flavour extraction, whilst allowing the barista the opportunity of taking the theatre of coffee making to another level.

The Fiorenzato Ducale Retro, meanwhile, is a styling classic, combining sleek good looks with elegant functionality.

Fiorenzato designers have worked closely with their service engineers to ensure that not only is the Ducale range extremely stylish, they are simple to use, extremely robust but most importantly, they make great coffee.

The polished stainless steel body is especially eye catching and from a servicing point of view, the complete body can be removed without difficulty, providing ease of access to all components within the machine.

The Real Eating Company says its Sanremo machines have helped staff deliver a consistent cup of coffee which in turn has strengthened customer loyalty and repeat custom

Real Eating Company The Real Eating Company is a small chain of independent coffee shops and restaurants with five branches in the South East. The company was started in 2004 by Helena Hudson in Brighton and has built up a firm reputation for quality food and service. In August 2011, Helena decided to revitalise the company’s coffee offering and began the hunt for a new batch of traditional coffee machines.

Helena says: “Coffee is a large part of our business, making up to 43% of our turnover so it is a key profit generator. We wanted to make sure we had the best equipment to help ensure that our coffees were the best they

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Pros and cons of traditional machines versus bean-to-cup machines Bill Davy, sales manager at The Coffee Machine Company, presents his thoughts on the pros and cons of traditional machines versus bean-to-cup machines » Bean-to-cup machines are generally more expensive to purchase » Bean-to-cup machines require much more maintenance than Traditional and servicing is costly. A preventative maintenance contract is advisable » Traditional machines require skilled baristas to operate them. New staff need training and existing staff should go on regular refresher courses. Bean-to-cup are push button machines and generally simple to use. Therefore they can be operated by less skilled staff » Traditional machines need looking after in regular daily and weekly cleansing regimes. Bean-to-cup machines usually have built-in automatic cleaning cycles » Bean-to-cup machines can go wrong and you can be serving poor quality coffee without knowing it. Under these circumstances, untrained staff will not pick up the error and perhaps customers will not complain – but go elsewhere » Traditional machines used by a skilled barista generally produce better quality coffee than a bean-to-cup machine

could possibly be and to improve consistency.”

A fleet of Sanremo Verona machines were installed across all the Real Eating Company sites and within days customers were commenting on the difference.

Helena says: “The machines are often positively remarked on by customers. They are handsome machines!

I think it also demonstrates a coffee shop’s commitment to the business of making coffee. Demand for our coffee has increased since installing the Sanremo machines and the ability for us to create interesting new variations such as stumpies, white chocolate dalmations and latté artwork will be a key driver in repeat trade.”

Helena says that staff have also been impressed by the machines.

“Our baristas also take more care with their work as they are using such a good machine – and they look after it too,” Helena says. “It sets the bar higher. The Sanremo machines have certainly helped the teams deliver a consistent cup of coffee, which in turn has strengthened customer loyalty and repeat custom.

“Fantastic coffee is at the core of our business. Whilst the machine is only one part of the equation when it comes to making a fabulous coffee for our customers, having the Sanremo machines has made a critical difference to consistency and quality.”

More information:

Sanremo UK, +44 (0)1364 644445, www.sanremouk.com

The Coffee Machine Company +44 (0)207 2376862 www.coffeemachinecompany.co.uk

United Coffee UK & Ireland +44 (0)1908 275520 www.unitedcoffeeuk.com

Fracino +44 (0)121 3285757, www.fracino.com

Cimbali +44 (0)208 2387100, www.cimbaliuk.com

Kleena Coola +44 (0)1386 840008, www.kcoola.co.uk

Caffe Vinci +44 (0)1642 455145, www.caffevinci.com

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This is the La Spaziale S40

Email: info

La Spaziale fp.indd 1

04/09/2012 09:27

EssentialCONTI-Espresso UK

JOIN CONTI IN MONTE CARLO CONTI-Espresso UK introduces its flagship coffee machine.

CONTI-Espresso has over half a century of know how to pour into its machine manufacturing

Conti-Espresso Machines have been at the forefront of design and technology, since 1957. Each machine is crafted in the company’s factory in the heart of Monaco and looks to deliver an experience which combines the renowned gourmet palates of the French with the Italian love for Espresso.

The family owned business looks to deliver exceptional quality and reliability from its machinery and its designers work within its own specialist R&D laboratories alongside a combined team of engineers and baristas.

With over 80% of components manufactured within the Monaco plant, Conti-Espresso says it can assure superior quality and technical excellence through a range of machinery, which is constantly evolving to always stay one step ahead.

The UK story for the brand began two years ago when ContiEspresso UK established itself in the heart of the UK in Leicestershire.

Chris Austin, director at Conti Espresso UK, takes up the story: “With two full years of trading under our belts we are really pleased with how the business has grown, it’s been incredibly hard and we have learnt lots along the way, but we are really excited about 2014.

“Although it would be easy to think our focus is on exceptional quality of manufacturing, value for money and exceptional service (and we never forget that), we live for great coffee and love to get geeky, therefore we cannot wait to showcase our latest flagship model, The Monte Carlo.”

Chris explains the new model has been a long time in development and the official launch is still a few months away, but the first ‘prototype’ machine has landed on these shores so testing will begin in earnest over the next few months.

Chris explains: “Like many premium machine models it will feature multi zone heating technology, the main steam boiler (10l – 2grp/ 14l – 3grp) will feed pre-heated water to each group boiler (all of which are fully insulated) then a special heat cartridge within each group ensures extreme stability and consistency throughout service.

“Each heat source is controlled via PID and is easily adjusted via the full colour touch-screen, which will also allow users to alter virtually any of the machine’s numerous features.”

Chris adds: “In addition to the temperature control, we have also developed a ‘soft’ pre infusion system, akin to a traditional lever

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machine, this ensures that none of the initial ‘coffee water’ is wasted via an exhaust as on most traditional machines. Early testing has shown some great results and marked improvements.”

With the arrival of this machine, the company says it is looking forward to working more closely with speciality independents and high volume operators alike and believes that the numerous features of the Monte Carlo will exceed operator’s expectations.

Chris explains that the new machine will offer other benefits as well: “Of course we understand that the premium market is already very competitive, the list of wonderful machines out there is getting longer and technology is moving forward on a daily basis.

“However, even within this category, value for money is high on the agenda and this is an area where Conti will always have an edge, through our commitment to continue to manufacture over 80% of all machine components in our own factory (buying raw materials is far cheaper than purchasing finished parts).”

The immediate future will not just be about the Monte Carlo, Conti Espresso UK will also have range of grinders (automatic and on demand), capsule and pod machines coming to market courtesy of CBT Italia (Conti’s subsidiary company) plus there are rumours of a brand new Compact machine designed specifically with the UK market in mind, so watch this space for more info on that one.

From the current line up, the company has available the CC100 Series, conceived to meet the request for exceptional reliability and espresso extraction, coupled with value for money and a compact design. The back-bone of the brand is the XEOS which has evolved to become an iconic, yet technically advanced member of the CONTI family. The X-ONE and X-TCI offer crisp design with maximum emphasis on the barista. The TCI system allows individual group temperatures to be adjusted which, coupled to the flow control function, maintains temperature stability.

Chris adds: “Behind the scenes we have new additions to the team starting early in 2014 to help us manage the growth and to improve our aftersales service and account management, all in all a very hectic and exciting time.”

More Information: Conti-Espresso UK +44 (0)1530 249030 www.conti-espresso.co.uk

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SA FR M EE PL E

U NWRA P T fLAVOUR Boost your profit margins by up to 80% with DaVinci Gourmet’s range of seasonal syrups for speciality coffee

GINGERBREAD lATTE Ingredients:

12oz.

DaVinci Gourmet Gingerbread syrup 2 pumps Espresso

2 shots

Milk

280ml

Whipping cream

to top

Directions Add syrup to base of cup and pour espresso on top Top with textured hot milk Top with whipping cream

Request your FREE sample* of DaVinci Gourmet Gingerbread syrup at www.davinci-gourmet.com/christmas

theTHEATRE o GREAT TASTES at www.davinci-gourmet.com or call +44 (0) 1784 430777 *Free sample offer valid for 1 litre DaVinci Gourmet Gingerbread syrup only, while stocks last. Offer open to bona fide UK and ROI caterers only. See www.davinci-gourmet.com/christmas for full terms and conditions. Offer closes 30.11.13.

The world leading brand Mazzer is synonymous with coffee bean grinding as it has been manufacturing for more than 70 years and distributes into 90 countries and has become the choice and preference by the vast majority of the speciality coffee community and for good reason.

Mazzers proven reliability with every single unit build being factory tested with coffee guarantees the consistency and accuracy that achieves the highest quality grind with minimum heat and static build up protecting the essential and volatile coffee aromas.�

Do not hesitate, call for further trade information and pricing 0845 6885282

EssentialUTZ Certified

COFFEE SECTOR ADAPTS TO CLIMATE CHANGE Does climate change conjure up images of windmills or sad looking polar bears? Not to coffee farmers in Vietnam, they will see floods and withered coffee trees.

Not many customers will explicitly ask for climate friendly coffee, but a vast majority of coffee lovers expect their favorite brand to produce coffee with respect for people, profit and planet. Gone are the days in which serving an ethically produced product was an additional fancy choice for the consumer. Nowadays sustainability is just part of the brand. It is becoming a normal reality.

The UK market for sustainably produced coffee faces double-digit growth. Consumers have become more conscious about their purchases in the last decade. The hospitality sector is recognising this trend and serves quality coffees with UTZ certification, like Taylors of Harrogate Hot Lava Java, Lavazza Super Gusto or the coffees of Douwe Egberts. Buying certified coffees is a way to assure that many people throughout the world who are producing our goods are producing them in a better and more efficient way, for example using less land, protecting the soil from erosion, or taking care of our rivers and lakes. So how are you supporting the fight against climate change if you buy an UTZ certified coffee?

Vietnam Coffee Climate Care project UTZ Certified and the DE (Douwe Egberts) Foundation started the Coffee Climate Care project in October 2013. This is a three year, multi-stakeholder initiative aimed at enabling coffee producers to be more resilient to the impacts of climate change. The project will start with one pilot group of about 500 producers in Vietnam’s Lam Dong province. UTZ Farmer and picker harvesting ripe coffee cherries

Worker selecting green coffee beans

says: “Since our presence in Vietnam, in 2001, we have seen rainfall patterns become more erratic, with longer and more pronounced drought periods and heavier rainfall in the wet season. In the Central Highlands, this is creating problems for farmers when drying their coffee. In combination with the expected temperature increase, we may also see drastic effects on coffee production.

“Therefore, innovative adaptation strategies are fundamental for assuring the future of coffee producers in Vietnam and other regions. The Coffee Climate Care project is expected to contribute to the development of such strategies.”

Climate friendly coffee Certified started operations in Vietnam in 2002 and has been promoting its program in all Vietnamese coffee regions. Today more than 27,000 farmers and 44,000 hectares of coffeeproducing land in the country are UTZ certified.

Vietnam is the world’s largest producer of Robusta coffee, and the second largest supplier of UTZ certified coffee after Brazil. The negative occurrences caused by climate change in the country have the potential to threaten the livelihoods of thousands of smallholders, who depend on coffee farming.

Don Jansen, program manager at the DE Foundation,

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The hospitality sector can contribute to climate adaptation projects like this and support coffee farmers, simply by asking your coffee supplier for sustainable coffee; through the UTZ Certified sustainability program. Traceability and third party independent checking of a program like UTZ Certified ensures that your coffee can be linked to a coffee farm implementing climate change indicators. And that tastes a lot better!

More information: UTZ Certified +31 20530 8000 www.utzcertified.org

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EssentialWMF

WMF HERALDS LAUNCH OF THE MULTI-TALENTED 8000S WMF says the introduction of the WMF 8000S hails the beginning of a new generation of bean-to-cup coffee machine, delivering a step change in performance.

Florian Lehmann, managing director of WMF UK, says: “While WMF can boast over 90 years’ experience in the manufacture and supply of ground-breaking, automatic, bean-to-cup coffee machines, our focus is clearly set on the future with the launch of the WMF 8000S. “It marks the beginning of a new generation of coffee machine that is set to alter the way in which people think about the benefits that the bean-to-cup machine can offer and the way in which they serve not just coffee based drinks, but hot and cold beverages across their menu spectrum.

“Our core pillars have not changed however; WMF is renowned for its quality, innovation and design competencies and the future direction of the business is to uphold these values, whilst moving the capabilities of our machines and therefore the benefits for the customer, up to a new level.”

Ninety years of knowhow has gone into the creation of the next generation of WMF bean-to-cup machines, the 8000s

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Caring About the Quality Florian says the quality values WMF offers are reflected across all facets of its business; high quality components and superior build, coupled with world famous German engineering, mean that the customer can be assured of a machine that delivers an excellent beverage, is reliable, built to last and offers the very best value for money over its life. In addition, first class after-sales service and technical support from WMF’s company-employed engineers, all of whom have attended the WMF Engineer Academy, will reassure with a 98% first time fix and minimised down-time.

Continued Innovation During its 90 years in the business of coffee machines, Florian says that WMF has been innovating; the world’s first electronically controlled, fully automatic coffee machine, the first integrated chocolate hopper offering milk-based chocolate drinks from a bean-to-cup machine, Plug and Clean to facilitate the ability to easily clean all parts that come into contact with milk and Active Milk, which allows the service of hot and cold milk-based drinks from the same machine, are all demonstrative of WMF’s ability to build innovative features into its coffee machines for the customer to maximise margin and optimise service.

Design and Functionality WMF is lauded for its design, across all aspects of its business and is a multi-award winner of the Red Dot Award for Product Design. But making something look beautiful is not enough, it must deliver functionality, Florian says WMF’s coffee machines are designed with functionality in mind for all environments, no matter who pushes the button; trained barista, casual operator or consumer.

But this time the bar has been raised, says the maker.

Florian explains: “The future really begins here with the launch of the 8000S. We are a customer-centric business and this new generation machine will really validate our values and show our customers that we really do listen to their needs. We have always custom-built our machines to every customers’ exact specification and what this has enabled us to do is not only provide them with precisely what they need, but we have been able to listen carefully to them and interact in such a way that we have a complete understanding of their business.

“We’ve been able to project what we’ve learnt and have incorporated some ground-breaking features into our new

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EssentialWMF added advantage is that the screen can also be used to advertise or promote special offers and provides a handy prompt for up-selling supplementary items. It also adds clarity to the drinks menu as images of the drinks can be uploaded and with 48 different options in three different sizes, simplicity is the key to success.

Capabilities in milk The 8in screen adds clarity to the drinks menu as images of the drinks can be uploaded

machines and as such, there is another machine being launched during the first quarter of 2014, hot on the heels of the 8000S. The WMF 8000S sets the standard for bean-to-cup coffee machines.”

Size does matter Florian says: “Key to reaching a wide audience is the size of a machine’s footprint and the capabilities to which that machine can perform. Space is of a premium to most operators, whether a small, independent café or large, international chain. The WMF 8000S is compact enough to fit into most environments with dimensions of 390mm (w) x 744mm (h) x 598mm (d), offering high flexibility for the operator, yet still has a drinks output of up to 300 cups per hour (depending on the size of the cup).

“Despite being a small machine, the WMF 8000S can also be fitted with up to four bean hoppers and, assuming one of which will be filled with chocolate, each of the remaining three hoppers can hold a different coffee bean, and the operator can create their own signature blend for different drinks.”

WMF says the 8000S has utilised some of the most advanced technology available to ensure that the operator reaps the maximum benefits for their business.

Florian says: “With our industry-leading innovation in milk capabilities we wanted to ensure that the WMF 8000S incorporated as many features as possible for the operator to take full advantage of. Active Milk has been so successful in the past when included as an option on previous machines that we have taken the decision to include it as standard on all WMF 8000S models.

“Milk is moved through the machine using a pump, as opposed to the ‘Venturi’ system, which relies upon pressure and as such the machine can offer hot and cold milk drink options, even milkshakes with the addition of syrup. There are also three steam options for milk foam with the WMF 8000S so that at the touch of a button, or by using the steam wand in a fully or semi-automatic mode, the operator can offer the full barista experience and even create latté art for a customer, or simply serve excellent coffee when used in a high volume, fast service situation.

“Building on our core competencies and upholding our core values are the keys to our success into the future. We have superb relationships with our direct customers and have forged strong partnerships with our dealer network, working in tandem to ensure that ultimately, whichever machine we promote, it is the right one for the needs of the customer and that it will always deliver higher

Key Technologies: 8000S » A new brew group, with a higher capacity, that will hold up to 19g of coffee » New grinders that can grind up to 4g of coffee per second, with a finer adjustment for a much better quality drink, it’s quieter too » A new boiler and hot water system that offers three different water temperatures for speciality teas » An electronic pinch valve that maintains a constant milk temperature for consistently superior quality foam and exact drink temperature that will automatically adjust the flow of milk

Intuitive interaction Florian says the new generation WMF 8000S is designed to be eye-catching, but also will catch your eye with its 8in LCD MMI screen. The addition of the screen to this new generation of machine allows for intuitive interaction between user and machine which for the operator means simple, clear and concise instructions when training, cleaning or programming and for the self-service consumer the machine is easy to operate. However, the

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The 8in LCD MMI screen can also used to advertise or promote special offers and provides a handy prompt for up-selling

than expectation.”

More information: WMF +44 (0)1895 816100 www.wmf.uk.com

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EssentialLivelink New Media

TIME TO GET MOBILE… PK Vaish, managing director of digital marketing agency Livelink New Media, looks at the growing popularity of mobile marketing.

Is your lack of m-marketing knowledge costing your business? The last few years have seen an explosion in the number of smartphone and tablet users across the UK. Approximately 50% of all mobile users own a smart phone and there has been a doubling of tablet and smart phone usage over the last 12 months alone, indicating that the number of people engaging with brands online, via their mobiles, will continue to grow.

It is critical to any business to provide the best user experience irrespective of the device the website is viewed on. Internet users are a fickle bunch and if your website does not provide the best experience, they can leave as soon as they land.

So, how can you improve your chances of benefitting from the boom in mobile browsing and build a website that puts you in pole position to increase your market share? First off, take a look at your website on a mobile phone. If you have to zoom in to use it, then you have already lost. Most of the traffic will not bother to engage with your content. They will leave, go back to search and end up on another website.

If a website is designed using responsive design technology, it means that it is designed to be recognised by the type of device that is being used to access it and can adapt to fit to the resolution of that screen. This provides an optimised experience and a seamless browsing experience for your customers. Until recently, most companies operated a separate standalone mobile site, functioning independently from the main website and requiring separate maintenance.

However, as the use of tablets and smartphones increases, this approach is rapidly becoming more and more costly and out-dated.

Ultimately, it’s about lengthening the time customers spend interacting with your content and increasing engagement levels and so developing your own App can also be a good way to build loyalty and provide a personalised service for your customers. An App allows your customers to access functions and features that they can’t get by visiting the website. It encourages social sharing and a deeper engagement between you and your customers. It also has a PK Vaish says it is critical to any business to provide the best user experience irrespective of the device the website is viewed on

great practical benefit as, if your customer is in an area that has poor connectivity, limiting Internet usage, he or she can still interact with your brand.

To further benefit the customer, you could have an App that allows the users to scan bar codes so that when they come into your shop, café or restaurant they can access more information about the products including ingredients and interesting facts, etc.

The canny coffee shop and bar owner might have an App with a competitive element, letting the user know that he or she is number seven on its list of top customers and eligible for a free meal/drink if they reach the top five. The incentive is then in place for that customer to come back through the doors more regularly.

Such an App could also be used to encourage a customer to share information via Facebook and create a viral effect with their friends. You can also encourage social sharing with a ‘money off’ voucher or a free drinks offer, etc.

In addition to this, location-based services also offer great potential. By recognising the geographical location of an individual based on his or her phone’s GPS signal, these services can send out real time special offers, which can be tailored to meet each individual customer’s needs. This is a great way to target customers in specific areas and will ultimately increase brand awareness and drive footfall.

Finally, if you do nothing else, offer your customers free Wi-Fi. It enhances your customers’ experience, makes them stay longer and potentially purchase more and gives you another opportunity to capture valuable customer data if you ask users to log-in in return for that free Wi-Fi. More information: Livelink New Media +44 (0)161 8708194 www.livelinknewmedia.com

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EssentialPackaging & Disposables

DISPOSABLE INCOME

Once again it is time to look at the crucial sector of packaging for the café and coffee shop sector. Essential Café takes a look at some of the innovations in this market.

Buckaty Collection containers, from Tri-Star Packaging, are available in two colours and in four sizes

Rachael Sawtell, marketing director at Planglow, says: “Street food offerings are becoming ever more popular. This trend (which we foresee being more cultural shift than Planglow’s street wise 12oz passing fad) has natural Pot had a direct impact on the use of ‘green’ products due to their strong aesthetic, functional and social fit with the street food movement.”

In the past year, Planglow has launched two new products that were developed specifically with street foods in mind; the Gastro Deli Wrap Paper (suitable for wraps, sandwiches or even popcorn) and Natural Deli Pots (suitable for more liquid based meals and desserts such as curries, salads, anti pasti and ice cream).

Rachael says: “This winter we have launched Mini Wedge’s in our Gastro and Natural collections – products that address food waste by catering for smaller appetites, as well as utilising a certified home compostable film (which also acts as the window).

“This prolongs the shelf life of the sandwich by sealing in the freshness. We are the only company to use this plant based film, which is fully certified to the European (EN13432) norms for compostable packaging and is also certified as home compostable too. This means the bio laminate biodegrades in a waste water environment and can be disposed of in a home compost heap.”

Planglow says it has developed an economical solution for all types of hot and cold food that can be used at a range of meal occasions. Rachael says the Design Collection tableware is especially suited for use in buffets and premium takeaways and lunch boxes. The Design Collection consists of rectangular plates in four sizes plus two rectangular plates with compartments. Recyclable PET/rPET lids are also available.

The company describes its new Bio & Chic Collection as a similarly stylish disposable tableware option. Made from Bagasse, the Bio & Chic Collection features a white, flat, sleek design for a modern look that promises fantastic food presentation. Suitable for all types of hot and cold foods, the Bio & Chic Collection consists of six sizes of plates and mini containers available, accompanied by clear PET lids which are 100% recyclable.

Tri-Star Packaging

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says its new concepts are high performance but kind to the planet too. The company has unveiled a range of eco-friendly food-to-go packaging and disposable tableware.

There are four concepts in the new line-up, providing a comprehensive range of solutions for café operators and caterers alike. The first concept in the new range is the Buckaty Collection, a stylish line of round food-to-go containers ideal for a wide variety of deli foods. Buckaty Collection containers are available in two colours – white and vibrant green – and in four sizes, from 470ml to 1,000ml, all with a single diameter to fit a choice of three lids. The containers are printable for branding opportunities.

Complementing these containers is the Kray Collection, a range of food boxes with a natural brown kraft look, made from recycled and recyclable greaseproof board. Suitable for hot and cold takeaway foods, there are nine sizes available, each with window-lids. The boxes are microwavable, easy to transport and printable.

Also featuring in Tri-Star’s new environmentally-friendly range is the Eco-Design Collection, an elegant selection of white disposable tableware made from Bagasse, or sugar cane pulp, a material that is natural, renewable, 100% biodegradable and compostable. Ideal for meals with sauce, thanks to the depth of the plates, Eco-Design Collection tableware is an economical solution for all types of hot and cold food at all meal occasions and is especially suited for use in buffets and premium takeaways and lunch boxes. There are rectangular plates in four sizes, plus two rectangular plates with compartments. Recyclable PET/rPET lids are also available.

A similarly stylish disposable tableware option is the new Bio & Chic Collection – also made from Bagasse – with a white, flat, sleek design for a modern look that Kray Collection is a range of food promises fantastic food boxes with a natural brown kraft presentation. Suitable look, made from recycled and recyclable greaseproof board for all types of hot and cold foods, there are six sizes of plates and mini containers available, accompanied by clear PET lids which are 100% recyclable.

Earlier this year Seda UK announced a further £18 million of investment, bringing the total amount invested at its Blackwood, South Wales operation to over £70 million in the past three years. The move will also help boost Seda’s innovation programme.

Paul Synnott, sales and marketing director at Seda UK says that the company’s patented double wall cup, together with its Naturelly Seda compostable cup range, have proved

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SEDA UK has launched a new hot food container range

Colpac’s Vizione range is available in three different sizes

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especially popular.

Paul says: “More recently we have added a new ripple cup. The undulating surface of the cup with a consistent wave pattern offers both visual and handling benefits. The ripple effect can be customised for medium-tohigh volume orders.

“As many consumers expect ever more sophisticated on-the-go packaging, the company has also introduced our Turn-N-Go plastic lid to top off the hot beverage cups.

The new design allows the consumer to twist the lid open or closed thus helping to maintain the drink’s optimum temperature and avoiding spillage during travel. With no perforated or hanging lid components the drink may be consumed without obstruction.”

Away from the hot beverage sector, SEDA UK has launched a new hot food container range. With a thicker wall structure the new tubs offer heat retention and comfort in handling. Available in 8oz, 12oz, 14oz, 16oz and 32oz sizes they may be plain or custom printed with customers’ designs.

For added convenience, the tubs and paper vented lids can come in combi packs. Typical applications include soup, porridge, noodles and pasta.

Paul says: “We have been extremely encouraged by our customers’ positive response to our innovations. Like many companies our success depends on our ability to bring new products to the market and make an on-the-go experience, one which is responsible, enjoyable and convenient for those with busy lifestyles.

“The investment announced this year will ensure we have further new products coming through the pipeline.”

Colpac has added a new range to its bakery packaging line. The company says its Vizione is versatile, stackable and offers optimum product visibility.

Consisting of a Kraft paperboard tray and a plastic lid, this range is available in three different sizes, suitable for many occasions and uses, accommodating single and dual portions and holding larger products for catering, party and family needs.

Croissants, pastries, pies, sandwiches and all bakery products can be displayed to their best advantage and the base can be printed in up to six colours to give operators the best possible branding for products on the shelf.

The Vizione packs are environmentally friendly with recyclable lid and base, in line with Colpac’s green

credentials, the company says.

Biome Bioplastics has helped to develop a biodegradable coffee pod, offering one of the first sustainable packaging alternatives in the single-serve market.

Paul Mines, chief executive of Biome Bioplastics, says an estimated 9.1 billion single-serve coffee and drink cartridges wind up in US landfills every year, amounting to some 19 million cubic feet of waste. Coffee-pod machines are also increasingly popular in Britain with usage up by 45.1% between February 2012 and 2013, equating to around 186 million capsules.

In response to this challenge, Biome Bioplastics has developed a portfolio of compostable materials for coffee pods based on renewable, natural resources including plant starches and tree by-products. These bioplastics will degrade to prescribed international standards in composting environments.

Paul says: “Single–serve coffee pods are an excellent example of the fundamental role that packaging plays in delivering quality and convenience in the foodservice sector.

“The challenge is to reduce environmental impact through packaging optimisation without impacting on food quality or safety, or inconveniencing the customer. Bioplastics are an important part of the solution.”

Biome Bioplastics has helped to develop a biodegradable coffee pod

Paul says that based on the success of the biodegradable pods, Biome Bioplastics is working with manufacturing and brand partners to develop a number of natural polymerbased solutions for the hot drinks industry, with further announcements expected in the coming months.

RAP, designer and manufacturer of sustainable food packaging, has launched a dedicated foodservice division.

Benn Ely, head of the food service department, says the formation of the new department reflects a growing appetite for RAP’s new and innovative packaging solutions.

Benn says: “We have been working successfully with clients in the foodservice sector for many years, delivering a range of packaging solutions that not only meet their customer’s expectations, but also drive sales and growth across their operations. Now is therefore the perfect time to further strengthen our offering through the launch of this dedicated division.

“Not only will it allow us to build on the world-class packaging innovation that RAP is famous for, it will also provide us with the ideal platform to showcase new and more technically advanced solutions.”

The company’s specialist foodservice products currently include the top selling HandRAP range, which covers baguettes, wraps, bagels, rolls, square bread and bloomer bread sandwiches. Other products include the HotRAP

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EssentialPackaging & Disposables

RAP’s new dedicated food service division will drive new products and innovation

Peros is proud of the quality and environmental credentials of its 2013 range

range, which satisfies demand for hot ‘food on the go’ and RAPTray – ideal for salads, pies, pasta, hot meals and even desserts.

RAP has also developed a Freshpack carton range which, Benn says, features the world’s lightest day-fresh and long-life carton wedges.

Benn says: “Both products provide the ultimate solution for hand-packing, freshly made sandwiches thanks to an integral window that delivers an effective barrier against water and air with no risk of contamination through glue gaps.

“Continuing its innovation and success in this area, over the next 12 months, RAP plans to invest in further product development for the foodservice sector across its off-the shelf range.”

James Roberts, joint managing director of Peros, says that foodservice disposables offer operators convenience, efficiency and reliable portion control across a range of food and beverage lines.

James says: “Disposables should also be recognised for the important role they can play in the branding of an operation. Taking cups for example, it’s not only the printing on the side that helps send a consistent message to consumers about your brand, it’s also the quality of the cup itself.

“So, if you’re offering a high quality, gourmet coffee then you need to use a high quality cup. If you take care to buy fine ingredients and put effort into producing a perfect cappuccino, you don’t want your end product to be let down by a poor quality paper cup.”

James recommends using an embossed, double-wall cup.

“The double-wall design provides much better insulation than traditional paper cups, allowing customers to hold and carry their hot drinks much more comfortably,” James says.

“And, thanks to the integrated double layer there is no need for clumsy extra sleeves or wasteful ‘double-cupping’.’

In 2013, Peros introduced a whole new range of exclusive branded and non-branded cups to help customers maximise enjoyment of hot beverages and deliver operators value for money.

The ranges are also good news for the environment, being fully recyclable.

James says: “To support the Eros brand – Peros’s own Fairtrade coffee and tea ranges – there is the new and exclusive embossed, double-wall cup range. The unique block-embossed design gives the cups a great texture which works really well with the bold, contemporary Eros ‘look’, helping to reinforce the strong branding.

“These high quality cups compete with the best on the high street and are ideal for any premium hot beverages made from the Eros range of coffee and teas.”

The cups are manufactured from PEFC board and are available in 9oz, 12oz and 16oz, with ‘sip-thru’ lids in black.

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Solo Cup Europe has launched a new single-wall paper hot cup in an assortment of stylish ‘Parisian’ stock designs with a contemporary black theme, presented in a mixed sleeve.

The new monochrome designs feature real photographs of Paris and have a distinct stylish feel. The cups are suitable for all hot beverages as the modern designs feature street scenes reminiscent of ‘café society’ and are non-food application specific.

The new cups are available in 4oz, 8oz, 12oz and 16oz cup sizes and no minimum order is required.

The mixed design sleeve gives operators a variety of designs with just one order item and with 12oz and 16oz cups sharing the same lid size, SKUs are kept to a minimum.

Philippe Payras, vice president of sales and marketing at Solo Cup Europe, says: “This new range is a great addition to our standard Trés bien – Solo Cup Europe’s stock range and showcases Parisian designs our superb print capability from our UK manufacturing plant. We really believe this is the ‘best of the black’. Combined with the iconic black traveller lid, these cups will lend a stylish feel to any operation.”

Dempson Crooke has introduced a new stockline of film-lined paper bags to support the Artisan 2 Tortilla insert from Anson Foodservice. This is the second time Dempson Crooke has worked with Anson Foodservice on an initiative for the food-to-go sector.

The first time saw the launch of a paper bag to support the Artisan 2 insert for sandwiches. The addition of the Artisan 2 Tortilla bag extends the Artisan range and makes it widely available to the foodservice market, including smaller, independent cafés and sandwich shops.

Paul Laskey, sales and marketing director of Dempson Crooke, says: “We are delighted to have partnered with Anson for a second time in the development of a family of Artisan products. I hope there will be more to come as, with our heritage of innovation and years of experience in paper bag production, we are perfectly placed to design paper bags to complement inserts for Dempson Crooke says it is many other delighted to have partnered with product lines.”

Anson for a second time in the development of a family of Artisan In a separate products development, Dempson Crooke, has teamed up with Solo Cup Europe to provide a neat and practical carrying solution for the Olivine plus press & dress cold food container. The Dempson Bag is a new style of paper carrier bag featuring a revolutionary new design that makes it the perfect partner for the Olivine container in foodto-go outlets.

Café Connections reports a significant increase in customers use of wrap sheets. Wendy Ball, sales director at Café Connections, says: “With so many sandwiches, baguettes and other snacks being made to order,

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Café Connections reports a significant increase in customers use of wrap sheets

Reynard underlines the importance of branded packaging

handwrapping at point of sale underlines the whole freshly made appeal.

“However, it is also interesting to see that many of our customers are now using greaseproof and other materials to line food trays, plates, takeaway boxes and the like.”

In direct response to the upsurge in customer enquiries, Wendy says that Café Connections has introduced a number of new products to add to its range available for next working day delivery. These include brown greaseproof and waxed brown kraft, a red gingham greaseproof and a range of newsprint and deli designs.

Wenday says: “The thing to remember is that there is more to wrapping than just greaseproof – and choice depends on things like whether you are using with hot or cold food, whether you wish to place food directly on the printed surface, or whether you are wrapping wet, strongly flavoured or high fat content foods.”

Reynards underlines the importance of choosing packaging which appeals to the target market and creates a brand. Branded packaging also implies that the business has taken that little bit more care and this feeds into the customer’s perception of the quality of the outlet as a whole.

Reynards recommends choosing the packaging solution before finalising your any new product, pointing out here are a host of innovative ‘off the shelf products’ that save operators having to create a bespoke solution, preventing large minimum orders and costly tool charges. The company also says operators should know how much they can afford to spend on packaging and take advantage of branding opportunities where they occur, being sure to include website or any social media information connected to the company.

Reynards adds that it is on hand to provide all the information needed to choose the right packaging for a whole range of business and products.

The packaging market Neil Whittall, chairman of the Foodservice Packaging Association (FPA), says: “There is on-going debate about the role and use of packaging in the foodservice sector and the increasing requirements for sustainable solutions across the premises. It is important that café owners and operators have appropriate measures in place as packaging is used throughout the supply chain to ensure products arrive in great condition and are consumed safely.

“The packaging must be made from materials that are safe to use in close conjunction with food and drink and won’t impart anything that could contaminate or endanger the consumer. The functionality and performance of packaging are fundamental for the consumer, the client and the operator, especially in the café sector which has a significant proportion of ‘to-go’ food and drink trade. It is also now required that the packaging is made from materials

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which are responsibly sourced and manufactured and there is full accountability from the supplier, be it plastics or paper (for example identifying the trees from which the pulp is made to form the paper the item is made from).”

Neil says: “Of course the preference for many operators is that wherever possible, materials that can be recycled are used or indeed products made from recycled materials, but it does not work in all cases as there are some instances where because of the considerations for food contact, only virgin material is acceptable.

“The FPA believes that café operators should have a wide choice of packaging materials and use those that fit the needs of the operation. FPA members work together to ensure that used packaging is recovered wherever possible and economically viable and all suitable material is recycled or sent to the appropriate facility to fulfil the manufacturer’s end of life intention. This might include recycling for continued material use (such as RPET) or for anaerobic digestion, industrial composting or a generating energy from waste facility.

“Café operators can play a major part to ensure packaging is not sent to landfill but continues to contribute to the economy – used packaging is now not regarded as waste but as a resource with a value. By separating left over food from the packaging, caterers can ensure that packaging is streamed for collection. It’s also important for operators to educate their staff to correctly identify packaging materials to ensure correct streaming – as putting the wrong product in the wrong recycling stream can contaminate the load.

Working in conjunction with the waste contractors there is scope for increased capture of packaging, it will take a degree of will and work, but is a very worthwhile project.”

More information: Biome Bioplastics +44 (0)2380 867100 www.biomebioplastics.com Cafe Connections +44 (0)845 123 2994 www.cafeconnections.co.uk Colpac +44 (0)1525 712261, www.colpacpackaging.com Dempson Crooke +44 (0)1622 727027 www.dempson.co.uk Foodservice Packaging Association +44 (0)1869 351139 www.foodservicepackaging.org.uk Peros +44 (0)1494 436426, www.peros.co.uk Planglow +44 (0)117 3178600, www.planglow.com RAP +44 (0)208 3928328, www.rapuk.com Reynards +44 (0)161 6537700, www.reynards.com SEDA UK +44 (0)1443 811888, www.sedagroup.org Solo Cup Europe +44 (0)1480 459413 www.solocupeurope.co.uk Tri-Star Packaging, +44 (0)20 8443 9100, www.tri-star.co.uk

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what is more natural?

Contact: sales@dutchmaid.co.uk Tel: 01298 77617 Fax: 01298 72039

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EssentialBarista The essential guide to the exciting world of the professional barista

November 2013

RINGTONS BEVERAGES’ STEPHEN DRYSDALE ON THE IMPORTANT CHRISTMAS HOT DRINKS MARKET SEE INSIDE FOR NEWS FROM WORLD COFFEE EVENTS, TCG SET TO DRIVE HOT DRINK SALES AND A READER OFFER FROM BEYOND THE BEAN

Brought to you by Essential Café Magazine

Spiced Apple Chai Latte To a 12 oz cup of hot Spiced Chai Latte add one shot of apple syrup and stir.

Finish with whipped cream and chocolate sprinkles or a dusting of cinnamon . . . Winter draws on!

Recipe of the month

November

An aromatic blend of tea milk and spices MADE in ENGLAND with AUTHENTIC SPICES from INDIA For details of your local distributor, please contact: Sarah Ford 07899 957895 or Louise Knott 01689 854 270

EssentialBarista

LEADING BARISTA BACKS BONSOY

Matthew Carr of The Barista talks about his experience with Bonsoy and shares his top tips on how to use this high-quality soy milk.

Matthew says: “I came across Bonsoy whilst in Sydney, Australia when working as the operations manager for 12 cafés. They used Bonsoy as their standard soy milk, as it was the milk the baristas wanted to work with. There were various reasons for this such as ease of use, taste and also the general feedback from customers, which leads to confidence in the product being served.”

Matthew says that he has been using Bonsoy since 2008 and admits that he has tried a lot of other products.

“They just aren’t the same,” Matthew says, “my confidence in Bonsoy will keep me using it for years to come.

“It’s all down to the ease of use. Bonsoy doesn’t separate or clog, so it is easier to get the right consistency you’re looking for. A lot of other soy milks can separate easily which, in my opinion, leads to baristas not giving soy milk the respect it deserves as they find it too much of a challenge.

I’m not saying that Bonsoy is as easy to work with as dairy milk, but with a bit of work, you can get results I have not found with other soy milks.”

Matthew says that demand for alternative milks is growing and he reports that people are becoming more and more conscious of what they are eating and drinking.

Matthew says: “People are starting to do more research on the foods they are consuming and therefore

becoming more knowledgeable. I also believe that people’s expectations are increasing and this is something that all cafés will have to take on board. Customers ask for soy milk and other alternatives and so to stay competitive they must provide these.”

Matthew’s Bonsoy tips » Don’t make it too hot, it needs to be heated at a lower temperature than dairy milk, 55-60°C would be ideal » Don’t over stretch the milk, otherwise the soy milk will separate » Hold the steamer just below the surface of the milk. Do not put the steamer to the base of the jug as it may cause the milk to burn » Give it a try, work with it, practice and try to perfect it.

Give it the same respect you do to dairy milk and I can guarantee whoever tastes your coffee with Bonsoy will be impressed by how smooth and aromatic it is More information: Community Foods +44 (0)208 2082966 www.communityfoods.co.uk The Barista +44 (0)845 2575900, www.thebarista.co.uk

FULL STEAM AHEAD FOR SANREMO

Sanremo UK unveiled its revolutionary new Opera machine, one of five new models at the Host 2013 event in Milan.

Sanremo UK says the Opera has been hailed as ‘game-changing’ by baristas, engineers and industry experts.

Andrew Tucker, Sanremo UK’s managing director, says the Opera is a result of a world reaching team of leading baristas and top technical experts working together; this included John Gordon (UK), Sasa Sestic (Australia), Torpong Tantraporn (Thailand), Serif Basaran (Turkey), Ben Stephens (Australia) and David Wilson (UK).

Although the model unveiled at the show is just an advanced prototype, Sanremo expects the Opera to be in full production in 2014. There is already a growing waiting list.

Andrew says: “The show has been amazing for Sanremo. We have never been so inundated with visitors. Interest in the new Opera machine has been astounding. This machine is different. All other coffee machines work on volumetric measurement – the Opera controls coffee extraction by brew ratio.

More information: Sanremo UK +44 (0)1364 644445, www.sanremouk.com

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EssentialBarista

THE WBC ALL-STARS SHINE

During the five-day show, the world’s best baristas participated in a series of feature activities, including their signature beverages deconstructed, pop quiz, mystery ingredient & coffee challenges.

Cindy Ludviksen, managing director of World Coffee Events, says: “The purpose of the event was to celebrate the achievement of these WBC champions, reuniting them on-stage for a series of activities that showcased their personal style and professional development as a result of WBC.” The line-up of champions included Pete Licata, 2013 WBC Champion; Raul Rodas, 2012 WBC Champion; Alejandro Mendez, 2011 WBC Champion; Gwilym Davies, 2009 WBC Champion and James Hoffmann, 2007 WBC Champion, as well as national champions from Australia, Greece, Ireland, Italy and Mexico.

Cosimo Libardo, sales & marketing director at NuovaSimonelli, adds: “One of the measures of success for WBC has been the worldwide coffee ambassadors created as a result of these competitions. Top-finalists and WBC champions have the opportunity to travel the world talking about something they are passionate about to members of the trade and consumers alike.”

More information: World Coffee Events www.worldcoffeeevents.org

TCG SET TO DRIVE HOT DRINKS SALES Managed pub and bar group TCG is set to drive its hot drinks sales with the launch of three new seasonal specials later and the roll out of barista training to its pub and bar teams with the help of coffee partner Cafeology.

TCG’s chief operating officer Nigel Wright says: “The out of home coffee market is growing fast, but is also very competitive. We want to make the hot drinks in our pubs and bars as good as, or better than the offer in specialist coffee bars and the combination of trained baristas and appealing new seasonal hot drinks will help us achieve that goal.

“The new drinks are perfect ‘winter warmers’ and we expect them to be very popular over the Christmas shopping and party season as consumers

look to treat themselves with a special hot drink.

“Combining this with the upskilling of our front of house teams gives us a very strong hot drinks offer for the key autumn and winter trading period.”

The new drinks – two flavoured coffees and one hot chocolate – will be available in 40 TCG sites and have been created exclusively for TCG

by Cafeology.

Bryan Unkles, Cafeology managing director, said: “Coffee and other hot drinks are a huge opportunity for pubs and bars and we’re delighted that TCG is grabbing it with.”

More information:TCG +44 (0)1793 441429 www.the1440.co.uk

BEYOND THE BEAN GIVEAWAY

Essential Café has teamed up with Beyond The Bean to offer five lucky readers the chance to win one of five caffeine wrenches.

To be in with a chance of winning one of the five caffeine wrenches, email Beyond The Bean’s marketing and brands manager, Helen Ostle’s Christmas wish list and tell Helen whether you have been good or bad. Email Helen on helen@beyondthebean.com..

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DR WEIGERT UK LAUNCHES NEW CLEANING CATALOGUE Dr Weigert UK, manufacturers of advanced cleaning chemical applications, has launched a new catalogue detailing its complete range of neodisher kitchen and café cleaning products.

Developed in conjunction with leading international machine manufacturers, the neodisher portfolio includes a range of cleaning solutions: » CM tabs and CM P powder for the removal of stubborn coffee and tannin residues » Alka 500 for the effective cleaning of machine parts in contact with milk » CM milk for dissolving fat and milk deposits and removing milk stone and limescale deposits » CM special for removing limescale deposits » Alka 240 dishwasher detergent » GL dishwasher aid

With over 100 years of experience within the medical and scientific sectors, Alan Abbatt, general manager at Dr Weigert (UK) says it is perfectly placed to understand the importance of developing efficient products, with high quality ingredients designed to protect equipment life and minimise environmental impact.

Alan says: “Dr Weigert’s neodisher kitchen and café portfolio represents the very best cleaning performance for commercial espresso and coffee machines reducing servicing and replacement requirements and hence ensuring users get the very best longevity from their investment.”

More information: Dr Weigert +44 (0)1543 404633 www.drweigert.com

Beautiful, Sophisticated and a Winner

For more information visit www.cimbaliuk.com or call 02476 854199

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ADDING A TOUCH OF CHRISTMAS SPARKLE

Stephen Drysdale, the head of the businessto-business division at Ringtons Beverages offers some yuletide tips

Syrups are a great way to add interesting twists to drinks during Christmas

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In the first of a regular column from British tea and coffee merchant Ringtons, Stephen Drysdale the head of the company’s business-to-business division (Ringtons Beverages) offers Essential Café readers some simple tips on how to add a touch of Christmas magic to your festive offerings without breaking the bank.

With Christmas fast approaching, the café industry is expecting greater footfall through the doors – cafés across the UK will be on hand to not only provide a welcome break to weary shoppers, but also to offer a warm drink and shelter to those looking to thaw out on a cold winter’s day.

To make the most out of this anticipated boost in visitor numbers, it’s worth thinking about how to offer customers something extra special to maintain the interest of existing customers and to make the experience better for potential new ones, which could keep them coming back for more.

Most independent or small chain café owners simply don’t have the budget to compete with the marketing and product development of some of the large-scale coffee-shop empires, however, there are plenty of simple ideas that can be adopted to add something unique to the offerings of a venue over the winter period, which can also be used into the New Year allowing the venue to remain true to its unique qualities.

Arguably one of the simplest ways to add a festive twist is to offer some winter-themed hot beverages. Delicious Christmas coffees can be made very easily by adding a touch of flavoured coffee syrup. Although it depends how much you add, on average, a one-litre bottle covers around 100 coffees so this is also a relatively inexpensive idea. Flavours such as gingerbread, cinnamon, Amaretto or roasted hazelnuts have a real Christmas feel to them and are a classic winter warmer which can also be enjoyed well into the New Year.

Another simple idea is to order some festive-themed stencils online which can be used to make shapes with chocolate sprinkles on cappuccinos – a Santa, snowflake or Christmas tree and add a personal touch to your regular year-round offerings.

If your customers like their tea, there are also some beautiful loose teas on the market that are a great way to offer customers something a little different to the norm and at a very reasonable price too. For instance Ringtons Samovar Orange

Spice loose tea is a blend of black tea with orange peel, cloves, cinnamon and natural orange flavour, which creates a warming flavour with zestiness and spice. Alternatively a Snowflower Earl Grey loose tea has the perfect name for the winter period and is a refreshing blend of Chinese green tea, white tea and Jasmine tea scented with rose petals and natural oil of Bergamot, which makes it a very popular loose tea.

For those with an alcohol licence you could try some lovely champagne cocktails offering something unique with some of the Jasmine Pearl tea or the Samovar Orange Spice with brandy or whisky.

Of course there’s always a classic hot chocolate, which will appeal to kids of all ages at this time of year – ideal served with some snowman shaped marshmallows or a nice biscuit!

We have also been working with department store Fenwick on new hot chocolate recipes – by adding Chai or Triple sec syrup to hot chocolate you can create a delicious and festive treat which everyone will love.

To make the most of your festive offering you also need to tell people about your specials and it is sometimes the simple measures that are the best. Its hard to beat a good old fashioned external POS board or chalk board, whilst internal boards or menu listing of seasonal specials offer talking points and are clear to see. Or simply talking to customers to tell them about your festive favourites when they place your order is a lovely way to interact with customers and build up relationships, which keeps them coming back for more!

The ideas suggested are designed to be inexpensive, easy-to-implement and which won’t cause disruption to the day-to-day running of your business – but hopefully this will give you a couple of ideas as to how to add a little bit of festive sparkle over December and into the New Year!

Ringtons Beverages, +44 (0)800 0461444 www.ringtonsbeverages.co.uk

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WMF 8000S

The New Generation

Heralding an exciting new era of coffee excellence Space saving small footprint, yet high capacity & choice from 4 ingredients hoppers Faster, quieter, more precise grinders for exceptional espresso Illuminated hoppers signal when refilling is required Large touch screen for intuitive interaction, staff training, cleaning and advertising Up to 3 precision bean grinders with the ability to blend coffee Autosteam in combination with Active Milk Touch button steam wand in fully or semi-automatic mode Boiler and hot water system with 3 hot water temperatures for different speciality teas Automatic cup tray adjusts to cup height for improved cleanliness & drink presentation

For further information: Please phone 01895 816100 or email sales@wmf.uk.com www.wmf.uk.com

EssentialCounter Culture

WORKING FIVE TO NINE Edwin Harrison introduces Essential Café readers to Artisan, in Putney, which he opened with wife Magda in October 2011.

Give us a brief history of the business?

“After a year in Uganda working in the coffee regions of the Rwenzori Mountains, we arrived back in the UK and decided to shun the usual 9-5 and set up shop ourselves. After seeing the trend of independent coffee houses in Central and East London we made it our aim to bring quality coffee to the South West of the city and settled in Putney.”

Artisan is owned by husband and wife duo Edwin and Magda Harrison

What did your business plan consist of?

“Our business plan was simple – care about the coffee and the rest will fall into place. I was brought up here, whilst Magda brings a passion for authentic fine tasting coffee, coming from Australia where coffee is more of an obsession than a drink. Now that Artisan is up and running, we realise we are working 5-9 instead of the usual 9-5!”

Who works with you?

“At Artisan, we spent a fun filled five months searching for the top suppliers and currently work with Allpress using their Redchurch espresso blend. In the New Year will be working with Nude Espresso for their single origin offering. Jeeves and Jericho offer interesting and unique teas that complement the cakes, soups, salads and toasties to name a few. Currently, Artisan has a team of 20, who all share our drive for trying to go one step further than the traditional coffee shop experience.”

Edwin and Magda literally reinvented the wheel with its loyalty offer

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How is business currently?

“The business has gone from strength-to-strength and in a little over two years the Putney shop is part of many locals’ routine and the coffee is loved by all those searching for the care that Artisan prides itself in. Off the back of Putney’s success, we have since opened a second shop in Stamford Brook near Chiswick.”

How did the second shop take shape?

“The second shop allowed us to learn from Putney’s experiences and be more bold and more sensible with our design. We built and designed everything around the barista and ensured everything

is centred around their operation, which is the core. For example, we created a counter much longer to provide the barista with more space for expanding their operation and allowing for growth in our coffee offering. Simple but important changes like where we store our coffee beans, where we position our grinders and milk jug pitcher sprays were made. Stamford Brook is now going great and it’s really exciting and reassuring to know that the first wasn’t a fluke and generally people are loving what we do.”

Describe how you create an impact and attract customers to your establishment above and beyond the food and drink offering?

“One of the first things that we did that has gone very well, is to introduce the Artisan wheel. Basically how it works is that once you fill up your coffee card with eight stamps, you have a choice – you can either get a free coffee or spin the Artisan wheel. The wheel has the option of winning five free coffees, a bag of coffee beans or lots of lovely prizes, which incidentally could end up being tap water! We have found this to be a great way to have some fun with our customers and we would say about 60% take the gamble.”

Tell us about some of your best sellers (food and drink) Flat white is a go-to drink for many these days and who can blame them. In terms of food, the lemon, rosemary, olive oil and almond cake is very popular along with the chocolate and Guinness cake. For those looking for something different to coffee, our loose leaf chai latte is a very popular choice.

We’re slowly introducing V60 pour overs and our baristas are doing well in gauging the interest of customers who are inquisitive enough about their coffee to try something new.”

Do you have a very mixed customer base or a more targeted visitor profile?

“This is a very interesting question and one we didn’t actually know the answer to until we opened; we thought that it might be young couples, mums and commuters as Putney is quite a residential area. However, it turns out it is anyone who cares about good coffee and that means we have a very diverse and interesting mix of customers that keep us entertained throughout the day. We would say though, that when we started out a lot of our first customers were Kiwis and Australians as they seemed to be the first to appreciate what we were trying to do.”

How do you see the UK coffee/café scene developing in the coming years in particular for independents with a strong identity like your business?

“We think you will see clusters of good coffee focused independents around but we also think you will see some independents close down as it’s all very well and good to say you’re about the coffee, but it is down to us to demonstrate

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EssentialCounter Culture it time after time and not only that, but to push the boundaries.

We think, simply putting it, some nice latté art on a coffee doesn’t actually cut it anymore. At Artisan, we are very flavour driven and our training mirrors this. We think you will see a lot more single origins and drip coffee as we’re now beginning to see shops explore the joys of understanding the flavours and complexities within coffee.”

The counter at Artisan was made much longer to provide the barista with more space for expanding their operation and allowing for growth in the outlet’s coffee offering.

If you could sum up the philosophy behind your business in one paragraph what would it be?

“Having Artisan is very much like having a child, when she is happy and great coffee is flowing and music pumping, then so are we. We look to work with people who share this type of passion and we put coffee at the forefront of everything we do by spending time on not simply following a process or a manual, but more on understanding the coffee flavour profiles and working with baristas whose enthusiasm for this rubs off on our customers. We believe that if you enjoy what you’re doing and the team is happy, then this has a huge reflection on the customers’ experience. So we spend a lot of time with our team doing workshops and asking them questions rather than simply giving them the answers; and we focus on having fun with the staff, whether it’s over coffee or a pint.”

Do you use social media platforms to communicate with your customers?

“Over the last year we have had to learn to use Twitter and Facebook as tools to communicate with our customers and we have found it a lot of fun; it gives getting to know your customers a whole new dimension as you can be having some banter with them before and after they have been into Artisan. Also it keeps us all on our toes as now everyone out there is a reviewer and that can only be a good thing. We recently experienced a fire in one of the apartments above the Stamford Brook shop over the summer, which thankfully was dealt with quickly with minimal damage. Not only were we able to update customers, keeping them in the loop as

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not to lose trade, but it was particularly heart-warming to see their support and best wishes in return.”

Do you get involved in local events and promotional opportunities?

“We get involved in any local events we can as we see good coffee shops as the hub of the community, so it is our responsibility to be as accommodating as we can. This also means being proactive about it; for example about three months ago we went around to every business/shop owner in Stamford Brook with some of our lovely cakes and invited them to a meeting where we would all discuss what we could do as a group to promote our area. We were amazed by the response, apparently everyone had been thinking about it but they needed someone to get things started. Now we are in the process of setting up a website, lobbying the local council about parking and generally everyone now knows everyone and it has a very friendly feel throughout the area.”

Do you have any big plans for the future?

“At the moment we are still very much focusing on getting everything right at the two shops and this is a lot of fun and Stamford Brook is only 10 months old so it is still a toddler in our eyes. Next year we plan to focus more on the single origins and we’ll continue to roll out our very popular coffee classes for our customers. We’re also about to start searching locations for our third shop which we hope to open by mid-2014.”

What is most challenging and what is most rewarding about what you do?

“We now realise we are actually running a small business that employs 20 people and with that comes responsibilities and different skills. We find that you need to be very adaptable to all sorts of strange situations, be it dealing with SSP (Statutory Sick Pay) or reverse osmosis and different water filtration systems. The contrasts are extreme, yet whilst this is a challenge, it also make our line of work very interesting. As for the most rewarding aspect, when we do get a rare spare second every now and again we can sit quietly in the corner of one of the shops sipping a perfectly pulled espresso looking at the hustle and bustle of shop life and think – you know what, we did this!”

More information: Artisan +44 (0)208 6173477 www.artisancoffee.co.uk

Essential Café

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EssentialCafé Essential MAGAZINE MAGAZINE

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TRADE SHOW SHOW TRADE

Thetrade tradeshow showthat thatthe thecafé, café,coffee coffeeshop shopand andhospitality hospitality The sectorhas hasbeen beenwaiting waitingfor forhas hasarrived! arrived!Affordable, Affordable, sector accessibleand anddesigned designedtotooffer offermaximum maximumbenefit benefittoto accessible visitorsand andexhibitors exhibitorsalike, alike,Essential EssentialCafé CaféLive!

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Following on from the Trade awards and Gala dinner. Following on from the highlysuccessful successfulfirst firstawards, awards,the theTrade Tradeaward awardinitiative initiative highly hasnow nowbeen beencombined combinedwith withour ournew newtrade tradeshow showEssential Essential has CaféLive!

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APP APP EssentialCafé Caféhas hasnow nowgone goneeven evenfurther furtherand andlaunched launchedaa Essential mobileapp appfor forapple appleand andandroid androidsmartphones smartphonesand andtablets, tablets, mobile Sodon’t don’tdelay delayany anylonger longerand andkeep keepall allyour yourdigital digitalcopies copies So of the magazine in one place.

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EssentialDairystix

THE PROVENANCE OF THE MILK Should the coffee industry care about the provenance of the milk they use? John Taylerson, managing director of Dairystix, puts the case for selecting milk in the same careful way coffee beans are selected.

Dairystix whole milk and semi-skimmed UHT single-portions are now available in 172 Booker outlets nationwide

Provenance – the place of origin, where something comes from. A simple enough definition and one the coffee industry in particular is so very keen on. Single Origin, Cup of Excellence, The Rainforest Alliance, Fairtrade are all recognisable and trusted badges of origin by consumers, so much so that many coffee shops go to extraordinary lengths to prove to their customers the coffee in their cup is a worthy sup.

So why then does the industry appear to care so little about the milk they put in the coffee they serve? Should it care? Milk is milk – right? Well firstly let’s consider the importance of milk in coffee and not just because it makes good froth. Firstly, the balance of fat protein and the natural sugar in milk (lactose) play an important role in a beverages taste, mouth feel and performance (latté art, etc).

Then there is the important issue of nutrition. Milk is a source of everything from vitamins (remember most vitamins are Fat-Soluble so don’t waste your time with skim) minerals and of course calcium. You care about that but here is an interesting fact, Organic may be less good for you than ordinary milk because of iodine, which can be suppressed in Organic milk, which is not necessarily a big issue unless you’re pregnant.

However, milk in coffee is mainly about its ability to froth and give the right texture for latté art and mouth feel. What makes milk froth? Protein and fat and the balance between the two. Protein gives the milk a structure so that it stable and supports a froth. Are some milks better for froth than others? Yes, higher protein milks help. A few years ago a large coffee chain declared that to make the best flat-white you should use Channel Islands milk which is in reality Jersey and Guernsey breed cows milks. Why? Because these milks contain more protein than your average black and white

Frisian or Holstein type cow. Jersey and Guernsey cows’ milk does in fact contain more protein hence there was a better more stable flat-white So not all cows are the same and nor is their milk. Who is stopping at cows, sheep, goats, etc. and all these milks are slightly different. However, coming back to my original point on provenance and should the industry care. Well yes they should if they truly believe in a sustainable and fair trading industry. Fairtrade is all about better prices, fair terms of trade, better working conditions and local sustainability. Local sustainability is something UK farming and dairy farming did well.

Nearly all our food produced was consumed in close proximity, which is a highly sustainable and traceable food model. We believe firmly in producing products using local ingredients and ensuring the process is as environmentally sound as possible. This is one of the reasons we have chosen to source all our milk locally from the West Country and we are the only producer of ambient milk portions that are 100% British farm assured. We use no additives or preservatives simply a sophisticated technique to pasteurise the milk, which means we can achieve a great taste with long-life ambient distribution.

But why go to the bother for a UHT milk portion? Well firstly portions are only convenient if they are fit for purpose and milk replacement products, whatever they claim, do not taste like fresh milk and what’s more they make a dreadful cup of tea. But let’s not forget everyone wants food of the highest quality particularly when we are purchasing from a coffee shop, bar or restaurant. So coffee industry please don’t skimp on your milk, don’t simply view it as a product that helps you gain a lovely swirl on the top of the coffee you serve. Think about milk provenance and upholding the very best standards in the industry.

More information: Dairystix +44 (0)1752 345909 www.dairystix.com

John says that Dairystix uses no additives or preservatives, simply a sophisticated technique to pasteurise the milk, which means the company can achieve a great taste with long-life ambient distribution

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in association with

www.rainforest-alliance.org.uk

PRODUCT NEWS

FOR THE LATEST INDUSTRY DEVELOPMENTS SKY’S THE LIMIT FOR VANILLA INNOVATION Taylor & Colledge’s Pure Vanilla Bean Grinder offers precession delivery of flavour

Taylor & Colledge has launched the UK’s first Pure Vanilla Bean Grinder, which is adjustable, supports either a coarse or fine grind and contains approximately three whole pure vanilla beans.

Sam Himstedt, managing director of Taylor & Colledge, says the grinder is perfect for adding a hint of the

finest Vanilla to savoury and sweet dishes, baked treats and drinks.

Sam says: “We have been sourcing the finest Vanilla from around the globe for more than 100 years and our new grinder is the latest in a long line of Vanilla innovation that we have introduced to the world in that time.

“Amazingly for such a high quality range of ingredients, we have always been able to ensure we are extremely competitive, while at the same time remaining true to our long-held commitment to ethical sourcing, fairtrade and sustainable packaging.”

More information: Taylor & Colledge www.taylorandcolledge.co.uk

2-IN-1 WAREWASHING FROM WEXIODISK Wexiödisk has unveiled the WD-90 Duo, a warewasher that combines the latest in granular technology with a traditional washing cycle.

Simon Frost, UK & Ireland country manager for Wexiödisk says the Duo is set to revolutionise commercial kitchen cleanups nationwide.

Simon says: “Warewashers undertake a vital role within every commercial kitchen establishment and often used regularly throughout the day. The new Wexiödisk WD-90 Duo combines the power and enhanced results of granular washing with the more delicate and environmentally friendly nature of a standard commercial wash, in one minimal footprint.

“As a result of this unique combination, operators are able to effectively wash large pots and pans with even the most stubborn burnt-on food and fragile crockery within the same

unit - simply by selecting the particular wash cycle.”

Simon says the WD-90 Duo has been designed with operators in mind.

“The appliance boasts an energy-saving centrifugal spin cycle that dries items efficiently, as well as a unique hood concept with automatic lifting – for the upmost productivity in a busy kitchen, whilst preventing associated shoulder or arm strain injuries,” Simon says.

“The optional condensing unit improves the working environment too, including an in-built extractor fan to remove excess steam, before recycling through a condenser to heat incoming cold water used in the final rinse.”

More information: Wexiödisk +44 (0)845 6430421 www.wexiodiskuk.co.uk

Wexiödisk says the WD-90 Duo has been designed with operators in mind

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in association with

www.thefrogblog.org.uk

LINCAT INTRODUCES MORE POWERFUL GAS BURNERS TO SILVERLINK 600 RANGE

Lincat has increased the power of its hob burners to 4.5kW

Lincat has improved the performance of its popular Silverlink 600 gas oven ranges and boiling tops by increasing the power of its hob burners to 4.5kW. Hob burners on natural gas models have been uprated from 3.7kW to 4.5kW each, while hob burners on propane gas models have been uprated from 2.9kW to 4.5kW each.

The improvements have been made to the SLR6 four burner range, the SLR9 six burner range and the HT3, HT6 and HT9 gas boiling tops, with no increase in the list

prices of any of the models.

Nick McDonald, Lincat’s marketing director, says: “Silverlink 600 products, especially the SLR9 six burner range, have always been popular where space is limited as they are only 600mm deep. However, the power rating of the hob burners has proved to be a limitation in some circumstances.

“So we set our team of product design engineers the challenge of boosting the power of the hob burners, without increasing the overall size of the appliances. The result is that our Silverlink 600 gas oven ranges and boiling tops now provide even better performance from the same, compact 600mm deep footprint.”

More information: Lincat +44 (0)1522 875500 www.lincat.co.uk

NEW GO! KOMBUCHA FLAVOURS LAUNCH IN THE UK

GO! Kombucha is available from Gaia Brands

GO! Kombucha, the hand-crafted fermented raw tea, available from Gaia Brands, has launched new flavours.

Unlike other Kombucha products on the market, GO! Kombucha uses only organically sourced Chinese teas to create its range of flavours, nothing else.

The company says: “A considerable amount of research has gone into the development of GO! Kombucha to create the most authentic product possible, with real body and kick that energise and revitalise.

“The earliest recorded consumption of Kombucha tea dates back to the Ancient Chinese Dynasties, where its cleansing and restorative properties were enjoyed by emperors and warriors alike. According to the mystical Zen masters, Kombucha is a source of chi – a revitalising life energy that aligns and harmonises the body and mind with the soul.”

More information: Gaia Brands +44 (0)7956 228141, www.gokombucha.co.uk

THREE NEW CHILLED SPREADS FROM FAIRWAY FOODSERVICE Fairway Foodservice has launched a new range of chilled spreads to rival the quality of the leading brands, but at an attractive price point for professional caterers.

Steve Jeavons, category purchasing manager at Fairway Foodservice, says: “As with all Fairway Foodservice’s product ranges, the Fairway spreads have superior product qualities and have been made with the caterer firmly in mind.”

The range of three spreads consists of Fairway Sunflower Spread (2kg), Fairway Soft Spread (2kg) and Fairway Buttery Spread (2kg).

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Essential Café

Steve says: “In order to successfully cater for the foodservice industry, we need to provide our members with products that are not only superior in quality, but are versatile and offer great value for money. The introduction of these three new spreads is a great demonstration of commitment.

For example, our Fairway Soft Spread and our Fairway Buttery Spread contain less saturated fat than many leading brands, but at a cost effective price point.”

More information: Fairway Foodservice +44 (0)1422 319100 www.fairwayfoodservice.com

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EssentialProducts

in association with

@RnfrstAll_UK

KARA DEBUTS ‘ALL ROUNDER’ FROZEN DOUGH PRODUCT Kara, the foodservice brand of Fletchers Group of Bakeries, has developed a doughball product that can transformed into a variety of customer favourites including pizza bases, garlic bread and bread rolls.

Among other bread based goods, the dough ball can be made into focaccia, flatbread, tear and share, garlic bread and calzone, enabling restaurants to expand and adapt their menu depending on customer demand.

Natasha Quinn, Kara’s marketing manager, says that thanks to their size, doughballs are not only more versatile but much more space efficient than pizza bases, allowing for more storage room in the freezer – which could potentially mean growth in menu range and the expansion of other ingredients. Kara doughballs are available in sizes 180g, 270g, 340g and 500g.

Natasha says: “We are extremely proud of the versatility and flexibility of the doughballs, which we believe has helped the surge of sales. As well as having a great quality in taste and texture, they also carry no artificial colours, preservatives and flavours, which puts them on the market as one of the most healthy frozen bakery products.

“The product is cost-effective and space saving, allowing the customer to potentially expand their menu, with relatively little outlay.”

More information: Fletchers Group of Bakeries +44 (0)114 2348171 www.fletchersbakeries.co.uk Kara says its doughball product enables operators to potentially expand their menu with relatively little outlay

A PICKLED EGG WITH A DIFFERENCE

The Original Egg Company’s pickled eggs in rice vinegar

The Original Egg Company has created a pickled egg with a difference – pickled eggs in rice vinegar. The first of its kind on the market, the rice vinegar provides a much sweeter, milder taste and it’s gluten free too!

Reviving an old traditional favourite, the unique rice vinegar, traditionally used to make sushi, gives the British Free Range pickled eggs versatility.

Maria Paice, managing

director of The Original Egg Company, says: “We are always trying to do something different and original with eggs.

Pickled eggs are a firm favourite and we are delighted that we have been able to bring something new to such a classic product.

“The unique rice vinegar brings a milder, sweeter taste making it much more than a snack at the pub or an accompaniment with your fish and chips. With this option, our traditional pickled eggs and our bespoke offering, we can pickle an egg for any taste bud!”

More information: The Original Egg Company +44 (0)1543 572276, www.theoriginaleggcompany.co.uk

DÉLIFRANCE LAUNCHES CROIS’SANDWICH Délifrance UK has launched the Crois’sandwich, a combination of bread and croissant providing a great source of fibre with its blend of linseed, poppy seed and sunflower seeds.

Délifrance’s commercial director, Alan Moutter, says that the Crois’sandwich, which can be eaten hot or cold and has turned the heads of multiple award bodies such as the Sammies and the Café Society.

Alan says: “In our 30th year, we are absolutely delighted to launch such an innovative product. The Crois’sandwich will attract both foodservice and retail through its unique flavour and versatility. Partnered with an egg and bacon filling it is perfect for caterers wanting to create an all-day breakfast menu.

“Baked from frozen in just 22 minutes, this clever innovation is perfect for the food-to-go market.”

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Alan adds: “After almost 30 years of experience and expertise in the market, our new ranges encapsulate exactly what the consumer demands and what the caterer needs to maximise trends, profit and popularity.”

More information: Délifrance UK +44 (0)116 2571871 www.delifrance.co.uk

Innovation in every bite, the Crois’sandwich from Délifrance UK

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EssentialProducts

in association with

www.rainforest-alliance.org.uk

STEELITE INTERNATIONAL LAUNCHES 18TH-CENTURY INSPIRED ROCOCO

Steelite International has unveiled its new holloware range, Rococo

British tabletop manufacturer, Steelite International has unveiled its new holloware range, Rococo. The company says its all-white Rococo holloware meets the growing demand for timeless design mixed with contemporary craftsmanship for occasion dining.

Inspired by and named after an 18th-century baroque artistic movement and style, the range has been created for fine dining, restaurants and banqueting.

Simon Hulstone, head chef at the Michelin starred Elephant Restaurant and Brasserie in Torquay and captain of the Steelite sponsored English culinary team, says: “Baroque designs are classical and timeless and Rococo has all the design cues of classical architecture that will add elegance and style to fine dining meal occasions. I am looking forward to adding it to my collection of Steelite crockery.”

Manufactured at the home of pottery in Stokeon-Trent, Simon says the Rococo range offers the practical benefits of a Steelite made range of individually crafted pieces.

Simon says: “It is covered by a lifetime edge-chip warranty to give the operator the reassurance that they are investing in a quality product that is specifically designed for the heavy usage of the hospitality industry.”

More information: Steelite International +44 (0)1782 821000 www.steelite.com

BLACK DOG DELICATESSEN – A NEW RANGE WITH BARK AS WELL AS BITE Lefktro Fine Foods has unveiled the Black Dog Delicatessen range, which feature pasta, risotto and olive ranges as well as balsamic vinegar and olive oil.

The packaging features Bailey and Blue, the two rescue dogs belonging to Lefktro’s managing director, James Tyler.

Proceeds from every product sold will be donated to The Labrador Rescue Trust.

James says that Black Dog Delicatessen is an ideal addition for operators looking to extend their range with

something a little different but eminently affordable.

James says: “We wanted to create a signature brand that people could trust. Black Dog combines authentic provenance at an affordable price. What’s more, given the fact that the British are such a nation of dog lovers, I’m sure the rescue dog element will prove popular too.”

More information: Lefktro Fine Foods +44 (0)1460 242588 www.lefktro.co.uk

Lefktro Fine Foods has unveiled the Black Dog Delicatessen range

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Essential Café

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Essential Contacts

ESSENTIAL CAFÉ

CONTACT DIRECTORY ALL WEATHER FURNITURE

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)

Hallrose Contract Furniture Ltd

WMF United Kingdom Limited

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

31 Riverside Way, Uxbridge, Middlesex, UB8 2YF T: +44 (0)1895 816100 email: sales@wmf.uk.com web: www.wmf.uk.com

Fracino

ANCILLARIES

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

UCD (United Coffee Distributors Ltd) Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Jura Products Ltd

Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: sakes@uk.jura.com web: www.jurauk.com

ASSOCIATION

British Coffee Association

PO Box 5, Chipping Norton D.O, OX7 5UD T: +44 (0)1608 644995 F: +44 (0)1608 644996 email: info@britishcoffeeassociation.org web: www.britishcoffeeassociation.org

BRANDED TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Beverage Standards Association

PO BOX 6244, Reading, RG19 9HR T: +44 (0)1364 645761 email: info@beveragestandardsassociation.co.uk web: www.beveragestandardsassociation.co.uk BARISTA TOOLS & ACCESSORIES

Espresso Products

Unit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 330542 F: +44 (0)1252 334708 email: info@espresso-products.co.uk web: www.espresso-products.co.uk BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES

Bean Coffee London

43 Leicester Road, London EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

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BRANDING

Strada Cafe Barriers

38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RE T: +44 (0)121 5154565 web: www.stradacafebarriers.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk BRANDED ADVERTISING SIGNS

Tullford Point of Sale Ltd 37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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Essential Contacts BUY OR SELL A BUSINESS

COFFEE BAGS

Hilton Smythe

The Bag Broker UK

Evans Business Centre, Manchester Road Bolton, BL3 2NZ T: +44 (0)845 519 8809 F: +44 (0)1204 547011 email: enquiries@hiltonsmythe.com web: www.hiltonsmythe.com BRANDED DISPOSABLE CUPS

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk CORDIALS

Scyphus Ltd

Belvoir Fruit Farms Ltd

Unit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AH T: +44 (0)844 5785000 F: +44 (0)844 578 8080 web: www.scyphus.co.uk

Belvoir, Grantham, Lincolnshire, NG32 1PB T: +44 (0)1476 870286 email: info@belvoirfruitfarms.co.uk web: www.belvoirfruitfarms.co.uk DRINKING CHOCOLATE

CHAIRS, STOOLS AND SOFAS

Euro Food Brands

Hallrose Contract Furniture Ltd

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com CHINAWARE

DISPLAY EQUIPMENT

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk EPOS SYSTEMS

Cash Control JustTouch

COFFEE AND SERVICE

193 Findon Road, Worthing, West Sussex, BN14 0EP T: +44 (0)845 6025260 email: sales@justtouch.co.uk web: www.justtouch.co.uk

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Caffe Vinci

13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PS T: +44 (0)1642 455145 email: info@caffevinci.co.uk web: www.caffevinci.com

ETHICAL AND SUSTAINABLE BEVERAGES

AIEE

Pukka Herbs

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email:food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Tata Global Beverages

325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZ T: +44 (0)845 6066328 email: enquiry@tetleyforcaterers.co.uk web: www.tetleyforcaterers.co.uk

Xpress Coffee

17 & 20 The Granary Lodge Farm Business Centre Milton Keynes, MK19 7ES T: +44 (0)871 2081717 F: +44 (0)871 2081616 email: info@sales@xpresscc.co.uk

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EQUIPMENT

BRITA Professional

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

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Essential Contacts EQUIPMENT (CONT)

PACKAGING

FFS Brands Ltd

Unit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQ T: +44 (0)118 9441100 F: +44 (0)118 9441080 email: sales@ffsbrands.co.uk web: www.ffsbrands.co.uk FINGER FOOD PRESENTATION

Belix

Food Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DR T: +44 (0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk FURNITURE

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com HIGH SPEED GRILL

Electrolux

T: +44 (0)844 3753444 web: www.electrolux-professional.co.uk ICED TEAS

Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com web: www.b-opie.com LABELLING

Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com LOGO CHINA

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

NATIONAL SERVICING AND SPARE PARTS

GVS Assist

T: +44 (0)845 5040480 F: +44 (0)845 5040488 email: sales@gvs.co.uk web: www.gvs.co.uk

Detpak Europe B.V.

Regional Head Office: ECI 5, 6041 MA Roermond, Netherlands T: +31 (0)475 316164 F: +31 (0)475 316349 email: eurosales@detpak.com web: www.detpak.com

Polypouch UK

1 Station Approach, Watford, Herts, WD18 7FR T: +44 (0)203 4753456 email: sales@polypouch.co.uk web: www.polypouch.co.uk

International Paper Foodservice Europe Ltd Units 10 & 11 Navigation Park Road One Winsford Industrial Estate, Winsford Cheshire, CW7 3RL T: +44 (0)1606 552537 email: mike.gardner1@ipaper.com web: www.ipfoodservice.co.uk

Kavis

Unit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HB T: +44 (0)844 8080123 F: +44 (0)844 8080124 email: info@kavis.com

Maxabel International

4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NB T: +44 (0)1344 876588 F: +44 (0)1344 876599 email: sales@maxabel.co.uk web: www.maxabel.co.uk

Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com

The Bag Broker UK

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk PACKAGING DISTRIBUTOR

Café Connections Ltd

1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQ T: +44 (0)845 1232994 F: +44 (0)845 1232996 email: info@cafeconnections.co.uk web: www.cafeconnections.co.uk POINT OF SALE DISPLAY

Tullford Point of Sale Ltd

ORGANIC TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe

37 Europa Way, Martineau Lane, Norwich, NR12EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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Essential Contacts PREVENTION AND MAINTENANCE

SYRUPS (CONT)

BRITA Professional

Malmesbury Syrups

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Park Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SD T: +44 (0)1666 577379 email: sales@malmesburysyrups.co.uk web: www.malmesburysyrups.co.uk

REFURBISHMENT AND RE-UPHOLSTERY

UCD (United Coffee Distributors Limited)

Hallrose Contract Furniture Ltd

Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com SANDWICH, SALAD AND BAKERY PACKAGING

TABLE TENTS AND MENU CARDS

Hotform

Tullford Point of Sale Ltd

Food Packaging Resource, 118 Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR T: +(0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk SERVICE

37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk TABLEWARE

AIEE

Tableware Distribution Ltd

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Espresso Products

Universal Espresso Care Unit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 758648 / +44 (0)7966 809448 F: +44 (0)1252 334708 email: uniescare@aol.com web: www.universalespressocare.co.uk

TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Xpress Service

T: +44 (0)845 8802393 F: +44 (0)871 2081616 email: service@xpresscc.co.uk

TRADITIONAL MACHINES

SHOPFITTING

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk

Fracino

SYRUPS

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com website: www.b-opie.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

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TRAINING

London School of Coffee

2 Princeton Mews, London, KT2 6PT T: +44 (0)208 4397981 email: info@londonschoolofcoffee.com web: www.londonschoolofcoffee.com

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Essential Contacts TV & ENTERTAINMENT

WATER FILTRATION (CONT)

BSkyB (Sky Business)

T: +44 (0)844 2410629 web: www.sky.com/business (click Retail) WATER BOILER

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk WATER FILTRATION

Aqua Cure Ltd

Aqua Cure House, Hall Street, Southport, Merseyside, PR9 0SE T: +44 (0)1704 516916 F: +44 (0)1704 544916 email: sales@aquacure.co.uk web: www.aquacure.co.uk

BRITA Professional

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

3M United Kingdom plc

European WaterCare

Allpure Filters Ltd

Everpure

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 web: www.3M.co.uk/filtration

Unit 2 The Royston Centre, Lynchford Lane, Ash Vale, Hampshire, GU12 5PQ T: +44 (0)1252 519955 T: +44 (0)1252 519137 email: darren.bradford@allpurefilters.com web: www.allpurefilters.com

Abbeychart Ltd

Unit 1b, White Horse Business Park, Standford in the Vale, Faringdon, Oxon, SN7 8NY T: +44 (0)1367 711900 F: +44 (0)1367 711919 email: sales@abbeychart.co.uk web: www.abbeychart.co.uk

Regal House, South Road, Harlow, Essex. CM20 2BL T: +44 (0)1279 780250 web: www.watercare.co.uk

email: sales@everpure-europe.com web: www.everpure-europe.com

H2O Direct

Rauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZ T: +44 (0)1892 669628 F: +44 (0)1892 662410 email: info@h20direct.co.uk web: www.h20direct.co.uk UNIFORMS AND WORKWEAR

Kylemark Workwear

Newton Mill, 45 Green Street, Ayr, KA8 8BQ T: +44 (0)800 7560837 F: +44 (0)1292 618322 email: mail@kylemark.co.uk web: www.workwearandlogo.com

Features in January’s issue of Essential Café

Flavouring Syrups

Tea Time

Sweet Offerings

Essential Barista

For more information regarding any of the above features please contact: Editorial: Simon King - simon@essentialcafe.co.uk | +44 (0)7973 386724 Advertising: Ian Kitchener - ian@essentialcafe.co.uk | +44 (0)1634 673163 www.essentialcafelive.com

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Essential Café

55

New generation...

Easy to use bean to cup machine

Versatile and compact, producing full menu of hot drinks including hot chocolate...

Telephone 0845 688 5282 www.mulmar.co.uk Mulmar.indd 1

07/11/2011 09:29

EssentialCafé MAGAZINE

A fresh approach to the industry

November 2013 issue

EVERPURE

WATER FOR COFFEE LOVERS

CLARIS ULTRA

For further details of our market leading water treatment solutions call 0845 003 9972 or email sales@everpure-europe.com

INSIDE

PENTAIR FILTRATION AND PROCESS

FILTERED WATER:

WATER TREATMENT:

GO STRAIGHT TO THE SOURCE

TAKING CARE OF YOUR MOST VALUABLE ASSET

www.pentairfoodservice.eu

BOILING WITH THE BEST: WHAT’S HOT IN HEATING OPTIONS

C

M

Y

CM

MY

CY

CMY

K

EssentialWater Boilers & Filtration

WATER FEATURE Water treatment and preparation are key to success in any hospitality environment. Essential Café pours over some of the options.

Aqua Cure’s Hydro+ is WRAS approved for guaranteed quality

Aqua Cure says it is increasingly focusing on delivering a complete package. Besides multiple brands of filter, its range covers installation components, cleaning and descaling solutions, sanitiser and Urnex coffee machine maintenance products.

Having a choice of filter brands available allows Aqua Cure to work within a budget. The range starts with its own-brand Hydro+ filters, which offer taste/odour reduction and scale inhibition. The Hydro+ is WRAS approved for guaranteed quality and is cost effective as it’s manufactured by Aqua Cure here in the UK. Aqua Cure also has a distributorship agreement with Everpure and stocks its advanced Claris Ultra system. The Everpure Claris Ultra features a patented head design, which fine tunes water hardness specifically for coffee related applications. There are five cartridge sizes available ranging from 1,700 to 20,000 litres, the biggest range of capacities offered with one filter head that you’ll find anywhere on a unit of this type.

Inside the cartridge a special blend of resin gives the user both lime scale reduction and corrosion protection, a difficult combination to find in a product within this price range.

Aqua Cure also supplies high quality installation components with ‘install kits’ available for any machine whether a coffee/espresso machine, water boiler or vending machine. From pressure, flow or leak control devices to hoses, tubing and pumps to get the water to the filter and then onto the machine, Aqua Cure has a huge range of products that suit both budget and premium installations.

Coffee machine specific descalers and cleaning products are also available thanks to Aqua Cure’s distributorship agreement with Urnex, the leading brand of speciality coffee machine maintenance products. The Urnex range includes a machine cleaning powder designed to eliminate residue in heads, valves and lines during backflushes; a descaler and even a milk frother cleaner especially formulated to break down milk protein build-up. So whether operators’ are after liquid, powder, or tablets, Aqua Cure stocks a wide variety of products that have been tailor made for the coffee and espresso market.

Aqua Cure also has its own-brand descaler, which provides a high strength professional solution while for external surfaces a wide range of advanced sanitisers are available – for more information see the company’s free trade catalogue.

Pentair Foodservice says Claris Ultra is the only water treatment system that meets or exceeds European chemical and microbiological approvals for use in cold and hot food contact applications.

Tony Monks, Pentair’s marketing manager, says that in

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addition to delivering the very best quality water for hot drinks machines, Claris Ultra successfully Pentair Foodservice says Everpure’s Claris Ultra is the prevents scale formation only water treatment system in machines and inhibits that meets or exceeds European corrosion of materials chemical and microbiological across the widest range of approvals for use in cold and hot food contact applications. water hardness levels.

Tony says: “These attributes are invaluable to water machine users as they significantly extend the life cycle of hot drink and ice machines and they also eliminate expensive downtime caused by limescale build up.

“Baristas know that brewed coffee is over 98% water, the remainder being the compounds extracted from the coffee grounds; so the taste of your water is crucial in the preparation of the perfect cup of coffee.”

Tony adds: “Water in its natural state includes many minerals; calcium, magnesium, sodium/salt, iron, potassium, copper, sulphates, etc. Some of these contribute to water taste while others tarnish taste; so filtering is not simply a matter of removing all minerals. Instead it is the science of retaining the necessary minerals for a pleasant flavour, while minimising the minerals that tarnish taste and/or damage equipment.

“Everpure’s Claris Ultra filter range has successfully addressed the challenge of finding the right balance between protecting an operation’s investment and capturing the desired quality of brewed coffee, espresso and other hot drinks.”

3M has expanded its water filtration products portfolio with a dual-output Reverse Osmosis (RO) unit in a compact, wall-mounted format. The new system enables outlets to deliver consistent taste experiences for customers while also reducing operating costs.

The ScaleGard LP2-BL Dual Port Reverse Osmosis System from 3M purifies mains water using a proven filtration technique that delivers consistent lifetime performance.

As a non-electric system, with filtration driven by incoming water pressure, the system delivers high reliability with low ownership costs and immunity to power outage.

The unit provides mineral-free water supply for direct

3M’s ScaleGard LP2-BL Dual Port Reverse Osmosis System

Essential Café

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EssentialWater Boilers & Filtration use in flash steamers, which prevents limescale build-up and enhances energy efficiency while minimising equipment downtime and servicing costs. For coffee making, the ScaleGard L2P-BL Dual Port Reverse Osmosis System provides a second RO-filtered supply, which is recombined with a controlled quantity of mains water to maintain a consistent mineral composition.

This source of recipe quality water is then passed through a 3M cyst-rated filter to deliver tailored quality softened, particlefree water as the starting point for great-tasting coffee.

At filter end of life, the RO membrane and carbon cartridges can each be replaced easily, taking advantage of 3M’s quick-change cartridge system. The equipment owner’s in-house staff can replace either cartridge, with no spill and no mess, which saves the cost of service calls and helps to boost productivity.

Allpure Filters is the sole approved European distributor for Omnipure. The company says it is pleased to support clients in providing quality water filtration using innovative filter design and a wide range of media options.

Darren Bradford, UK sales and quality manager at Allpure Filters, says: “The comprehensive range in size and design offers ease of use, simple operation and guaranteed highest quality materials only offered by a quality reliable brand. This in turn ensures that your drinking water filtration, whether it be for water jugs or hot vended drinks, satisfies, exceeds expectations and maximises the taste experience.

“Our best-selling Omnipure Q series double valved head system, offers compact fitting and easy filter change.

Expansion of the original range is continually developing, the ‘Extra Large Format’ range – ELF 10in and ELFXL 15in can be custom filled to provide such solutions as the disposable high volume scale prevention filter. “These incorporate a special media mix to protect your machine to a high level, and are ideal for use with in-cup, espresso machines and water boilers. This is available with a valved head (inlet only) for ease of filter change and a variety of connections to suit most applications.”

Darren adds: “Allpure Filters is pleased to supply other complementing leading brands such as John Guest fittings and tubing, 3M Cuno and Fairley Doulton Ceramic, which combined with our product knowledge and responsive service gives you unrivalled support for your business.

Burco Commercial has announced the launch of a new range of British-built mains filled water boilers (auto-fill) with built-in water filtration.

Taking the traditional café tea-urn to the next level, the

new flagship Auto-fill Filtration range has been designed and built at the dedicated Glen Dimplex Professional Appliances (GDPA) factory on Merseyside.

The water boilers have a built in, easy to replace water filter, designed to reduce damaging lime scale build-up to vital components, even in hard water areas. Not only does this improve the quality of the water, but it also removes any impurities, providing a better tasting beverage. Designed to be as easy to use as possible, the unit will even alert the operator when it is time to replace the water filter.

With an easy to access replaceable filtration cartridge, available from most catering equipment suppliers, each with an enhanced life expectancy of around 4,000 litres, the new filtration boilers will significantly reduce the time needed and issues associated with maintaining the unit, thereby minimising downtime and possible engineer call-outs.

Diane Ho, GDPA’s commercial product manager, says the boiler range features a clear and easy to use LCD display allowing users to quickly and easily adjust the water temperature to the desired setting – this is particularly useful given the increase in consumption of speciality teas where the ideal water temperature may be as low as 80˚c.

Diane says: “Burco is a brand renowned for quality water boilers within the commercial market. The launch of the new range of British manufactured Auto-fill Filtration Hot Water Boilers will only strive to reinforce that message to the consumer. Utilising our extensive experience over the past 50 years, the new developments to the range will provide operators with an instant and reliable source of hot water, consistently over a sustained period.

“What’s more, in recent tests, the new Autofill Filtration Burco Boilers provide a fast heat up time, a more advanced multilingual LCD display and greater energy saving potential when compared to other market leading products.”

All models feature a chrome tap for a constant or controllable flow, a removable drip tray with chrome insert and a powerful 3kW element for rapid heating to a maximum 98°c temperature.

Chester-based research and technology development company C-Tech Innovation got inspiration for a new idea when staff were sat in a large meeting room with some visitors that had arrived for a meeting.

Perry Freeman, sales manager at C-Tech, says: “After inviting them to take a coffee, we sat down to listen to their presentation only to have our peace and quiet shattered by the noise of the table top coffee machine boiling up the water for the next round of drinks.

Burco’s new range of British-built mains filled water boilers feature built-in water filtration

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For further details contact Allpure Filters Ltd Unit 2 The Royston Centre, Lynchford Lane, Ash Vale, Hampshire GU12 5PQ, UK. Tel: +44(0)1252 519955 Fax: +44(0)1252 519137 Email: darren.bradford@allpurefilters.com www.allpurefilters.com Allpure_half page.indd 1

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EssentialWater Boilers & Filtration “We all want boiling water in half the time and want it served as tea or coffee cup after cup after cup and usually all at the same time. Coffee machine manufacturers have responded to this demand by increasing the power output of the heaters, but in doing so have created high-tech machines that are typically noisier than their predecessors.”

Perry explains that Ohmic heating is an electrical heating technology that uses electrodes rather than a heating element to heat the water. The team at C-Tech developed a patented electronic control which allows any type of water from anywhere in the world to be heated automatically, autotuning and optimising the power requirements.

Perry says: “Ohmic heating is a quiet technology.

As heating occurs throughout the volume of liquid, the temperature rises more uniformly, with no ‘point boiling’ occurring on hot surfaces, so the formation of small bubbles of steam, (which collapse causing the noise) does not occur.

“The effects of heating water by Ohmic also count towards a significant reduction in the level of lime scale produced. Typically, in conventional electric heated tanks, hot surfaces are present onto which lime scale can form. As the rate of heating in Ohmic systems is more uniform, lime scale forms throughout the solution and not directly onto the hot surfaces. This can be seen as a light dusting, rather than a heavy deposition as would otherwise be common and we see potential benefits both for the user in potential cost savings in maintenance and service intervals.”

Although designed with peace and quiet in mind, Perry says the company feel Ohmic heating has significant value across a range of hot beverage categories and is simply not limited to just hot water.

“Any liquid or semi liquid food or drink could be heated using Ohmic, for example, for hot smoothies or soup innovations for the coming winter months,” Perry says.

David Smithson, chief executive of Eau De Vie, which is part of Classeq, acknowledges that the café sector has frequently proved itself to be early adopters of innovation.

David says: “The increasing new trend for water filtration systems as an alternative to bottled water is no different.

We are seeing a lot of independent cafés make the leap from selling bottled water to offering filtered water to sit-in customers. The reasons are self-evident with the everincreasing scrutiny on water miles, waste and packaging.

“Offering a sustainable water solution has never been so important. It’s not just about showing consumers that you are developing sustainable practices; there is a considerable cost saving benefit to decreasing reliance on bottled water.

Reductions in stock will in turn cut down on waste and

Classeq says that cafés market their own ‘signature’ waters, bottled daily from the Eau De Vie system

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recycling costs and save on energy bills through reduced use of refrigeration. Filtered water can also help to lengthen the lifespan of other equipment, by eliminating scale and other residue associated with tap water.”

David continues: “Innovations in the quality of integrated water filtration systems means there is no real advantage to solely offering shipped bottled water any more. Eau de Vie’s unique, patented technology ensures that at the press of a button, users are guaranteed superb, chilled, pure water (either still or sparkling) at the press of a button.

“Increasingly, cafés are talking to us about how to market their own ‘signature’ waters, bottled daily from the Eau De Vie system, which in-turn gives them a marketing USP. The range has been developed to suit all budgets, volume and space limitations; everything from small counter top machines that plumb into a tap area to large free standing systems that can be used all day, every day.”

Paul Proctor, managing director of EcoPure Waters, says that caterers should be replacing bought-in bottled water with a water filtration system for sustainability and additional sales revenue.

Paul says: “Providing bottled drinking water for guests is a major task for all caterers. Customers want high quality, chilled, still and sparkling water and EcoPure Waters’ branded traditionally this demand bottles offer a more environmentally aware option has been met with boughtin bottles. However, as environmental concerns over the manufacture, transportation, storage and disposal of these bottles become more widely recognised, caterers are looking at alternative solutions to meet their sustainability targets.

“One answer is for caterers to install a water filtration system to produce their own environmentally friendly and cost-effective filtered water. The water is served in elegant, reusable, machine-washable glass bottles. The premium ‘look and feel’ of these bottles can be a major selling point, as they look much better than plastic bottles and can be branded with a company logo and/or convey a sustainability message.”

Paul says the system offers organisations substantial financial advantages over buying bottled water. And it’s not just the purchase price that is saved – it’s also the cost of ordering, delivery, handling, storage, refrigeration and disposal.

“Organisations can start making savings from serving as little as 10 litres a day, typically generating savings of around 80% or more against current bought-in bottled water costs,” Paul says.

“From an environmental and carbon impact perspective, the system also removes the energy impact associated with manufacturing, transporting and recycling plastic water bottles. The system adds just 3% to the carbon impact of tap

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EssentialWater Boilers & Filtration water, making it 580% less environmentally damaging than most bottled water brands.”

Paul says that by using EcoPure Waters’ exclusive new 750ml bottles with tamper-evident caps, operators can offer guests a product with a much higher perceived retail sales value in outlets.

“This produces a valuable additional margin, allowing operators to replace the profit they previously generated by selling bought-in bottled water,” Paul says.

The importance of water quality Miles Dawson, BRITA Professional’s sales director, says: “As the UK continues to recover from the economic woes of the last few years, café and coffee shop owners have never been more conscious about quality than they are today. To keep profitable, they’ve had to put a tremendous effort into making their business stand out by ensuring they deliver optimum quality service, products and experiences to meet consumer demand.

“It’s clear that operators are passionate about the quality of all their products – from baked goods and sandwiches, to their coffee and tea offering. While we’re not experts in running a coffee shop, we do have the expertise to help operators deliver quality hot beverages. At BRITA we’re passionate about water as an ingredient and how our water filters can help make a step change in the quality of coffee and tea served. You only need to look at our tea test to see the impact BRITA filtered water can have on the visual appeal and first impression of a drink, which we know is such an important part of the consumer experience.

“Being in the business for over 20 years, we’ve learnt that BRITA Professional says that you only need to look at its tea test to see the impact BRITA filtered water can have on the visual appeal and first impression of a drink

one size of water filtration does not fit all. What BRITA filter you require depends on local water hardness, volumes of water running through the machine and frequency of use. We’re proud that our range – including the latest addition Purity C Finest – includes a filter for every application. And, once on site for installation, our specialist engineers undertake a bespoke testing process on the water and other variables, meaning they can adjust the filter to suit each individual sites’ needs.”

Miles adds: “After the initial installation, it takes just minutes to carry out a filter exchange thanks to our unique filter head design. It easily twists and clicks onto every filter in our range, which means minimal machine downtime and disruption to your service.

“Once the filter is fitted, we register it so that we can ensure it’s exchanged on time and working to its full potential - regular maintenance of the filter prevents kit from exposure to limescale, which can be extremely damaging and costly to repair if allowed to build up. This bespoke service means operators have peace of mind that their filter is tailored to them and will deliver the quality and protection they need.”

Marco Beverage Systems has supplied a range of water boilers

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and coffee machines in a major refurbishment of refreshment facilities undertaken by Blenheim Palace. Marco worked with Extract Coffee Roasters, a ‘crop to cup’ coffee roaster and the work was specified by heritage sector specialist, Searcys, which provide catering services for visitors to the stately home.

Blenheim Palace, situated at Woodstock in Oxfordshire, is the ancestral home of the Marlborough family, now home to the 11th Duke and Duchess and the birthplace of Sir Winston Churchill.

Designated a World Heritage site in 1987, the Palace welcomes over half a million visitors annually. It has recently undergone the largest refurbishment programme for over 200 years. The work saw extensive improvements to visitor facilities, including a new café, ‘The Oxfordshire Pantry’; a Champagne Bar; the Water Terrace Café and The Spencer Churchill Room for private dining.

In conjunction with Extract Coffee Roasters, Marco provided a tailor-made solution to beverage service across public and private areas. The equipment supplied included Marco’s energy efficient Ecoboilers for controlled water dispense and the Marco Mini Shuttle coffee brewers. With such a heavy footfall, the Filtro Mini Shuttle has delighted Searcys thanks to its ability to brew into six-litre portable flasks. A large number of additional flasks were specified for each machine, which gave the caterers total portability of coffee and ensured the flexibility to meet demand across all the service points.

More information: 3M +44 (0)845 6025237, www.3M.co.uk/filtration Allpure Filters +44 (0)1252 519955, www.allpurefilters.com Aqua Cure +44 (0)1704 516916, www.aquacure.co.uk BRITA Professional +44 (0)870 4870900 www.brita.co.uk/professional Classeq +44 (0)844 8566878, www.eaudevie.com EcoPure Waters +44 (0)1844 290088 www.ecopurewaters.com Glen Dimplex Professional Appliances +44 (0)844 8153742 www.gdpacatering.com Marco Beverages Systems +44 (0)1933 666488 www.marcobeveragesystems.com Pentair Foodservice +44 (0)845 0039972 www.pentairfoodservice.eu

Marco at Blenheim Palace

6

Marco Beverage Systems supplied a range of water boilers and coffee machines in a major refurbishment of refreshment facilities at Blenheim Palace

Vivreau +44 (0)845 6749655, www.vivreau.co.uk

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Built in water filtration removes limescale and other impurities, meaning lower ongoing maintenance Spend less on energy bills with our cost saving eco-mode To find out more about our great new range, contact your Catering Discover our Full Range Equipment supplier Call: or alternatively: 0844 815 3742 Visit: www.burcoboilers.co.uk visit: www.burcoboilers.co.uk or call: 0844 815 3742

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EssentialPentair

A CLEAR WINNER In 2013, Everpure celebrated its 80th anniversary at the forefront of technical development, creating many of the leading technologies now widely adopted by the global foodservice industry. Essential Café takes stock of the company’s recent and passed achievements.

The Claris Ultra family from Everpure offers a comprehensive solution

The Everpure Simpliflow is a new water management system from Pentair, which was the winner of the recent Kitchen Innovations Award at the National Restaurant Association awards in Chicago.

According to Pentair, the Everpure Simpliflow system is a water management system that provides easy management and identification of water lines allowing easier and faster connection and maintenance of foodservice water-using equipment.

Simpliflow is available in three configurations comprising single, twin and quad manifold options. The single system offers up to two water inlet connections, each with three valve outlets providing a total of six water outlet options. The twin system offers two different input water qualities with up to 12 outlet valves and the quad configuration offers a 24 valve outlet option.

System benefits, the company says, include: » Servicing of equipment becomes faster and more efficient, reducing service time and costs » The systems’ wall mounted tiered design minimises installation footprint » Valves not in use can be plugged until needed as beverage offerings change or expand » Simpliflow provides an efficient and organised back of house layout Pentair has also introduced a new Claris Ultra 170 cartridge to its Everpure water treatment system. Claris Ultra is a new water conditioning technology from Pentair combining mineral adaptation, mineral stabilisation and corrosion inhibition, specifically developed to enhance the performance of hot drinks and ice machines and to avoid problems caused from aggressive water.

For specialty coffee, water-based minerals improve taste and aid flavour extraction from the coffee grind. However, minerals can also lead to limescale, which can cause serious problems for coffee making equipment.

The challenge is to find a balance between protecting an operation’s equipment and capturing the premium flavour quality of brewed coffee, espresso and other hot drinks.

Everpure’s Claris ULTRA conditioning technology has been developed specifically for this purpose and designed to

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Essential Café

prevent scale formation and inhibit component corrosion in foodservice equipment.

The Claris Ultra system features DUOBLEND valve technology, providing consistent and precise adjustment and control of water hardness. The result offers the operator the optimum water mineral balance.

As well as water conditioning, the Claris Ultra system filters out unwanted particles, tastes and odours to deliver the consistent and balanced water quality demanded by foodservice operations.

The Claris Ultra cartridge family is available in a range of six sizes with incremental capacity for low to very hard water areas and for small to high volume operations.

With a large capacity to space ratio, compact dimensions and the ability to be mounted horizontally or vertically, the Claris ULTRA cartridge family matches a wide range of applications and thanks to its very low system pressure loss, Claris ULTRA, Pentair says, is the ideal choice at locations with low mains water pressure.

Meanwhile, Pentair has introduced a range of upgradeable compact Reverse Osmosis Systems to meet the requirements of the foodservice industry. According to the company, the new range offers significant water and energy savings, offering a total of seven treatment configurations designed for Reverse Osmosis and Blended water applications.

The Pentair MRS Platemount systems’ wall-mounted, compact design frees up floor space, making it the ideal choice for foodservice operators who are looking for an extremely efficient, space-saving product, Pentair says.

Benefits of the system, Pentair says, include: » The new ‘platemount’ systems improves equipment life and performance by removing at least 90%+ of all dissolved solids that cause scale build-up, corrosion and impact beverage quality » Guards against taste and odour causing contaminants whilst removing dirt, particulates and dissolved minerals that can adversely affect the taste of water and beverages More information: Pentair Foodservice +44 (0)845 0039972, www.pentairfoodservice.eu

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EssentialPentair

Everpure timeline

1933 – C.B. Oliver founds the Tested Appliance Company in Chicago, as a water treatment company.

Everpure is the brand name chosen for the products, and ‘pre coat’ filtration is selected as the preferred technology.

1966 – The Everpure T9 filter is chosen as it’s specified filter by the McDonalds Corporation.

1974 – The ‘MC’ cartridge is introduced. Today the Everpure MC cartridge is one of the best selling filter cartridges in the global foodservice market.

2002 – Everpure enters the Reverse Osmosis market for the first time. The MRS20-T system is specified for use by Taco Bell in all its corporate stores.

2004 – Everpure is acquired by Pentair inc, and along with SHURflo pumps form the foundations of Pentair’s Foodservice activity.

2009 – Everpure introduces the MRS 600 HE High Efficiency Reverse Osmosis system to the market, offering foodservice operators major efficiency savings, reducing water wastage by up to 80%.

2012 - Everpure launches the MRS Compact range of Reverse Osmosis systems, offering a range of configurations to suit smaller scale RO and water treatment requirements.

2013 - Everpure introduces the Claris Ultra 170 Water treatment cartridge offering a further extension to the treatment capacity range of the Claris Ultra family.

1945 – Tested Appliance receives its first major contract to produce filters for the American Automated Beverage Vending Industry.

1967 – Everpure changes the face of filtration by introducing the QL head and encapsulated cartridge to the market.

1977 – In another first Everpure introduces its multi cartridge manifold head systems, to meet the demands of higher water usage and flow rate requirements in foodservice establishments.

2003 – Everpure launches its ‘Total Water Management’ program.

2005 – Everpure introduce AgION bacteriostatic media to many of its products. As another first the products are granted NSF 42 certification for bacterisostatic properties. This ensures that over the stated life of the Everpure filter no bacterial growth will take place within the filter cartridge.

2011 - Everpure introduce the Everpure Claris range of ion exchange based water filters, bringing new levels of performance and consistency to the water used by the specialty coffee and vending markets.

2012 - Everpure launch the Simpliflow cartridge manifold system offering installation engineers and equipment operators greater speed and flexibility in the servicing and management of their water treatment installations.

Pentair says: “The Everpure brand remains the most recognised water treatment solutions provider to the foodservice industry and is well positioned to carry on bringing innovative new products to the market and offering hospitality operators and equipment manufacturers around the world an industry leading portfolio of application based technologies, products and services that create profitable water conditioning and dispense solutions to enhance the consumer experience and drive drinks volume.”

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9

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A NEW TRADE EXHIBITION

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SWEET PHENOMENON HITTING THE UK CAFE SCENE

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Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas from FrankeCoffee Systems. T it easyBEAN-TO-CUP to use: at the touch of a button you can produce a perfect coffee classic or PREVIEW: BAKE-OFF AVEX a delicious hot/cold milk foam beverage.

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PACKAGING AND DISPOSABLES: FIRST-CLASS PRESENTATION PRODUCTS

SAVOURY SNACKS: SUPER SAVOURY SERVING SUGGESTIONS

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MAGAZINE

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WMF 8000S

The New Generation

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HIT NEW HEIGHTS IN FLAVOUR

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Heralding an exciting new era of coffee excellence

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The Art Of Excellent Coffeemaking

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